East Indian Chopped Vegetable Salad Food

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

EAST INDIAN CHOPPED VEGETABLE SALAD

Steps:

• Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
• Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
• If you want, you can add a sprinkle of lime zest for garnish.

INDIAN ROOT VEGETABLES

Steps:

• Heat oil in a large lidded frying pan over medium-high heat. Add chiles and mustard seeds to the hot oil, and let crackle for about 15 seconds. Add ginger and garlic and cook until fragrant, about 15 seconds more; do not burn the garlic. Add onion and saute until lightly brown, 3 to 5 minutes. Add chili powder, turmeric, and garam masala; mix well.
• Add yam, sweet potato, and red potatoes to the frying pan with the onion mixture. Stir to spread spices evenly. Cook over medium-high heat for about 3 minutes. Add tomatoes and stir to release juices. Reduce heat to low, cover the pan, and simmer until root vegetables are tender, about 20 minutes.
• Add spinach to the frying pan; cook and stir until wilted, about 2 minutes. Season with salt and garnish with cilantro.

CHOPPED VEGETABLE SALAD

Steps:

• Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, chick peas and capers in a large bowl.
• In a small bowl, whisk together lemon, orange and lime juices, sugar and oil.
• Stir in mint.
• Salt and pepper to taste.
• Toss with salad greens.

FRESH EDAMAME VEGETABLE SALAD

Steps:

• Combine the vegetables.
• Whisk together dressing ingredients.
• Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.