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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)
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.
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