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Crunchy Salad Recipe

Crunchy Salad is a popular Lebanese Salad
Author :
On :
Tuesday, 25 July, 2017
Category :
Kid-Friendly Recipe
Course :
Salad Recipe
Cuisine :
Lebanese Recipe
Technique :
Assemble Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes

Take a look at more Salad Recipes. You may also want to try Healthy Waldorf Salad, Best Mango Summer Salad, Easy Brinjal Salad


  • 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 Crunchy Salad:

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


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