How to make Salad on the Go -
This salad is not only filling it is very nutritious too
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Flax seeds (आलिव), Pumpkin seeds
Cuisine : Fusion
Course : Salads
You can also find more Salads recipes like Apple And Cucumber Salad Warm Farfalle Salad Beetroot and Apple Salad Sprouted Moong Salad
Salad on the Go Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 7-8 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Salad on the Go Recipe
Flax seeds 1 tablespoon
Pumpkin seeds 1 tablespoon
Sunflower seeds 1 tablespoon
Chickpeas (kabuli chana) soaked overnight and boiled 1/2 cup
Quinoa boiled 3/4 cup
Fresh blueberries 10-15
Orange segments 10-12
Broccoli florets blanched 8-10
Cherry tomatoes halved 10-12
Romaine lettuce leaves 5-6
Walnuts toasted 8-10
Feta cheese crumbled 2 tablespoons
Small red radishes sliced 2-3
Dressing
Honey 2 tablespoons
Mustard sauce 1 tablespoon
Salt to taste
Lemon juice extracted 1
Black peppercorns crushed to taste
Extra virgin olive oil 2 teaspoons
Method
Step 1
Dry roast flax seeds, pumpkin seeds and sunflower seeds in a non-stick pan for 2-3 minutes.
Step 2
To make the dressing, mix together honey and mustard sauce in a bowl. Add salt and mix well.
Step 3
Add lemon juice, crushed peppercorns, olive oil and mix well. Transfer in a small bottle. Cover and set aside.
Step 4
Mix together chickpeas, quinoa, blueberries, orange segments, broccoli florets and cherry tomatoes in a mixing bowl.
Step 5
To make each portion, transfer a portion of salad in a glass jar. Tear some lettuce leaves and add. Top with some roasted seeds and add some more salad.
Step 6
Alternatively, place a portion of salad in another glass jar. Top with torn lettuce leaves, some walnuts, ½ tablespoon cheese, some roasted seeds, some radish slices and some more salad.
Step 7
Drizzle the dressing and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
