Baked Vegetables and lettuce salad

When taste and health are married, they give birth to awesomeness.

If you are a salad lover, you have to try this one. The sweetness and warmth of baked vegetables combined with the crunch of lettuce creates magic in your mouth. Yet, this salad is simple to make. Here's how:

Ingredients:

Iceberg lettuce- washed, dried and hand torn- 1 large bowl

Eggplant/brinjal- sliced- as much as you like

Zucchini- sliced- again, as much as you like

Peppers of your choice- Sliced- as much as you like

Bread/ croutons 

Salt

Oregano

Walnut or Olive oil

For the dressing:

Walnut or Olive oil

Balsamic vinegar

Garlic flavoured or plain salt 

Process:

In an oven-safe dish place all the sliced vegetable, splash oil, salt and oregano. Toss and put to bake at 220 degree C for about 30 mins.  

Stir the vegetables after every 10 mins. 

For the croutons, I usually just put in a slice of whole wheat bread during the last 4 minutes in the same dish.

Once done, cut the re-baked bread into cubes of your desired size.

(If you have readymade croutons then skip this step.)

Now place the lettuce in the serving bowl and dress with balsamic vinegar, walnut or olive oil and salt (I prefer garlic-salt here). Toss well. Add the baked vegetables and croutons and serve immediately.

Extra tips:- 

Once the lettuce is placed in the serving bowl, keep it in the fridge for a few minutes for that cool crunch.

You can also add shredded grilled chicken or boiled eggs to the salad for the proteins.

Beetroot and pineapple salad

In my opinion this is the tastiest way to eat beetroot. It is so full of nutrients but many people still don't relish it. Try this simple way to eat it and I assure that you will never stop eating it.

Ingredients:

Beetroot- 1
Pineapple canned- 1
Salt to taste
Water- 4-5 tablespoons
Coriander/ Cilantro- a handful

Process:

Peel and cube the beetroot.

Put it in a pressure cooker without the whistle, with 4-5 tablespoons of water. Cook for 10-12 mins.
Let it cool and add the desired quantity of pineapple.

Now add salt and coriander.  And it is ready to relish.

Carrot-Cucumber-Moong Salad

This one is healthy, light and delicious. It is an all seasons salad and full of nutrition.

Ingredients:

Carrots
Cucumbers
Washed Moong dhuli Dal/ Spilt and Husked Green gram
Lemon juice
Salt
Sugar
Oil
Mustard seeds
HIng/Asafoetida 
Coriander leaves (Optional)
Green chillies (Optional)

Procedure:

Grate equal quantities of carrots and cucumbers.
Squeeze some of the cucumber water and soak in washed Moong dhuli dal in this water for 20 mins. 

Mix the carrots, cucumber, coriander leaves, green chillies and the soaked dal along with the water. Add salt, lemon juice and a teaspoon of sugar. 

Now in a little oil fry mustard seeds and hing and add to this salad. Mix well and serve.

You can also add fresh grated coconut.