Spaghetti Based Salad

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Difficulty: Easy

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Ingredients

  • 1 cup -cooked spaghetti
  • 1 - yellow capsicum, deseeded, diced
  • 1 - red capsicum, deseeded, diced
  • 5 - salad leaves, even sized
  • 1 - potato boiled, diced into cubes
  • 1 sprig - spring onions, chopped into inch sized pieces
  • 1 stem - leeks finely chopped
  • 1 - baby corn, boiled, chopped into fingers (optional)
  • 50 g - paneer diced
  • For dressing:
  • 1 tsp - lemon juice
  • 1 tsp - sugar
  • 1 tbsp - white vinegar
  • 1/4 tsp - cumin seeds crushed
  • 1/4 tsp - mustard seeds, coarsely crushed
  • 1/2 tsp -dried red chillies, crushed
  • salt to taste
  • For seasoning:
  • 1 tbsp - soya sauce
  • 1 tsp - brown sugar
  • 1 tbsp - brown vinegar
  • 1 tsp - green chilli sauce
  • 1 - onion sliced into thin rings
  • 2 flakes - garlic, crushed
  • 2 tbsp - olive oil
  • salt to taste
  • Other ingredients:
  • 1/2 cup - paneer grated
  • 1 tsp -ginger, sliced like matchsticks
  • 1 sprig - mint leaves

How to Make Spaghetti Based Salad

  • Heat oil in a non-stick pan.
  • Add onion rings, stir-fry till transparent.
  • Add garlic, brown sugar, sauces, brown vinegar.
  • Stir, add cooked spaghetti, toss to blend evenly. Set aside.
  • Mix all ingredients for dressing and shake well.
  • Place all vegetables, except salad leaves, in a large bowl.
  • Drizzle dressing over them, toss to blend flavours.
  • Take a large flat plate. Arrange salad leaves to cover plate.
  • Make a ring of seasoned, warm spaghetti.
  • Pile tossed vegetables inside ring.
  • Garnish with grated paneer, ginger matchsticks, mint leaves.

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