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Crunchy Salad

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Course: Salad Recipe
Technique: Assemble Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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  • 10-12 small tender Spinach leaves (de-stemmed and halved)
  • 10-12 tender green runner beans (de-tipped and cut in 1 inch pieces)
  • 1 Onion (cut into thin slivers)
  • 1/4 cup - soaked and well-boiled garbanzo beans
  • 1 tbsp - Burghul Wheat
  • 4 Walnuts (split and broken)
  • For dressing:
  • 1 cup - thick curds (tied in muslin cloth for 30 minutes)
  • 1 tsp - fresh Mint leaves (finely chopped)
  • 1/4 red bell pepper (very finely chopped) (optional)
  • 1/4 yellow bell pepper (very finely chopped) (optional)
  • 1 fresh Red Chilli (very finely minced)
  • 1/2 tsp - Sugar powdered
  • salt to taste

How to Make

  • Put spinach in plenty of boiling water. Cover and stand for 2-3 minutes. Drain, save water to boil beans.
  • Dab leaves with a kitchen towel, keep aside.
  • Boil beans in drained water till bright, but not mushy.
  • Drain, keep aside.
  • Soak burghul wheat in 1 cup water for 5 minutes.
  • Drain fully, by pressing out between palms.
  • Chop walnuts in quarters or smaller pieces, save two halves for garnish.
  • Mix peas, onion, beans, spinach, wheat and walnuts.
  • Take in a large transparent bowl.
  • Chill in refrigerator till dressing is ready.
  • Beat curd till smooth.
  • Add all other ingredients, mix well.
  • Pour three-fourths of dressings over prepared mixture.
  • Mix with spatula till well-blended.
  • Pour remaining dressing over salad.
  • Garnish with saved walnut halves.
  • Serve chilled with warm pita bread, or Lebanese rice too.