Salad Bar Restaurant Style ❗6 Different Salads by Aqsa's Cuisine, Russian Salad, Shadiyon Wala Salad
Recipes in this Video
Originating in Russia, this salad is a staple at festive occasions and gatherings. Traditionally made with a variety of vegetables and a creamy dressing, it symbolizes abundance and celebration. Today, variations exist worldwide, often incorporating local ingredients and flavors.
Ingredients
- ●potatoes
- ●carrots
- ●peas
- ●green beans
- ●mayonnaise
- ●yogurt
- ●apple
- ●onion
- ●salt
- ●black pepper
- ●lemon juice
- ●cucumber
- ●boiled eggs
- ●capsicum
- ●raisins
- ●walnuts
Instructions
- 1Boil potatoes and carrots until tender, about 15-20 minutes.
- 2Drain and cool the vegetables before dicing into small cubes.
- 3Blanch peas and green beans in boiling water for 2-3 minutes, then cool.
- 4In a large bowl, combine diced potatoes, carrots, peas, and green beans.
- 5Add diced apple, finely chopped onion, and cucumber to the bowl.
- 6In a separate bowl, mix mayonnaise, yogurt, lemon juice, salt, and black pepper.
- 7Pour the dressing over the vegetable mixture and stir gently to combine.
- 8Fold in chopped boiled eggs, raisins, and walnuts for added texture.
- 9Chill the salad in the refrigerator for at least 30 minutes before serving.
- 10Garnish with chopped capsicum before serving for color.
Chana Salad, originating from India, is a vibrant and nutritious dish that showcases the versatility of chickpeas. Often enjoyed as a refreshing snack or light meal, it embodies the Indian tradition of using fresh vegetables and spices to create flavorful dishes. Today, variations of Chana Salad can be found worldwide, appealing to health-conscious eaters and those seeking plant-based options.
Ingredients
- ●chickpeas
- ●cucumber
- ●tomato
- ●red onion
- ●green bell pepper
- ●cilantro
- ●lemon juice
- ●olive oil
- ●cumin
- ●salt
- ●black pepper
- ●green chili
- ●avocado
- ●feta cheese
Instructions
- 1Rinse and drain the chickpeas in a colander.
- 2Chop the cucumber, tomato, red onion, and green bell pepper into small pieces.
- 3Finely chop the cilantro and green chili.
- 4In a large mixing bowl, combine the chickpeas, cucumber, tomato, red onion, and green bell pepper.
- 5Add the chopped cilantro and green chili to the bowl.
- 6In a separate small bowl, whisk together the lemon juice, olive oil, cumin, salt, and black pepper.
- 7Pour the dressing over the salad mixture and toss gently to combine.
- 8If using, dice the avocado and fold it into the salad carefully.
- 9Crumble feta cheese on top of the salad.
- 10Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
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