Crunchy Salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Assemble Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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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 Crunchy Salad

  • 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.