Recipes: Salads With Interesting Dressings

Salads can be a healthy, filling meal or the perfect complement to a main dish.

Eating a salad is a very practical and interesting way to combine several vegetables and fruits. There are many different salad options on the market to choose from. You can make a green salad at home in 5 minutes with a bag of washed lettuce, a few carrots or other vegetables, some nuts, and a bottle of light salad dressing.

The salad is cold and crunchy, making it fun to eat as you can sample the flavors. You can customize it to include the fruits and vegetables you like best and what you have on hand.

In fact, almonds are more than just a healthy snack. Also perfect for salads.

Pair this nut with a healthy salad, and it will be your savior to get through a busy day. Almonds are a good source of vitamin E and riboflavin and are also a good source of protein and fiber, so a handful is considered a good choice.

Try these recipes to increase your almond intake. Badam and Angel Salad

Material: 

Baby spinach leaves: 3 cups

Almonds (blanched and peeled): 1/2 cup

Angère (dry) 8 pieces

Diced tomatoes, 1 cup

Diced watermelon, 1 cup

Thinly sliced onions, 1/2 cup

For salad dressing

Olive oil, 4 tablespoons reserved

Tamarind paste: 2 tablespoons

Salt: 1/2 teaspoon

Black salt: 1/2 teaspoon

Ginger powder: 1/2 teaspoon

Jeera Bhuna: 2 tsp.

Red Cool Powder: 1/2 teaspoon

Preparation:

Soak angels in water overnight. Drain the water and cut it into quarters. Mix angeles with the remaining vegetables, fruit, and flaked almonds. 
For the dressing, whisk together all the ingredients. Pour over the salad and mix. Serve immediately.

Almond, orange, and roasted pumpkin salad

material:

Pumpkin, 50g

Fresh orange, 50g

Mixed salad, 200 g;

almond flakes, 50g

Olive oil, 25g

Honey, 10g

Mustard 10g

almond paste 20g

Balsamic vinegar, 20 ml 

Roasted almond slivers, 30 g

Preparation:

Cut the pumpkin into wedges, marinate with honey and rosemary, and roast at 180°C for 30-35 minutes or until cooked through. Peel a fresh orange and cut it into wedges. Next, add the olive oil, honey, salt, almond paste, and balsamic vinegar to the bowl. Mix and set aside.
Mix all the ingredients, including lettuce and roasted pumpkin, in a bowl, add the dressing, and serve on a plate. Sprinkle with toasted almond slices. 

Roasted eggplant and almond salad

material:

Small eggplant, 5 pieces

Half a roasted almond (peeled): 10 g

Fresh pomegranate: 10 g

Pea shoots, 20 g

Hanging card: 45 g;

minced garlic: 3 g

Saffron: 10–12 pieces

Olive oil (15 ml) 

Basil leaves: 2 leaves

Garam masala, 2g salt, to taste

Chaat masala, 3g

Preparation:

Wash the eggplant, cut it lengthwise, sprinkle with salt, garam masala, and olive oil, and bake in an oven at 180°C for 10 minutes. Separately, whisk quark in a mixing bowl, add chopped garlic, salt, saffron, and olive oil, and mix well until a smooth dressing is formed.
Spread the lentils on a plate, sprinkle chaat masala on top, and arrange the roasted eggplant halves on top. Drizzle the eggplant with the saffron yogurt dressing, and garnish with fresh pomegranate pearls, roasted almonds, and grated basil leaves.

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