Mixed greens salad with lemon dressing

I was looking for a very simple salad dressing recipe which was healthy and didn’t have things like mayo, vinegar etc. Something you can quickly whip up at home with minimum ingredients. I then saw this simple salad dressing on Giada’s show on food network. She made a salad of English cucumbers, cherry tomatoes, dill and Feta cheese and this yummy lemon and olive oil dressing. I have adapted the same recipe for the dressing but with different veggies.

The photo doesn’t do too much justice to the recipe as it was taken with my phone camera 🙂

Ingredients : Serves 2

Store bought mixed greens like baby spinach, arugula, water cress.  1/2 a pack

Sunflowers seeds or pine nuts 1-2 tablespoons

Dried cranberries 1 tablespoon

Lemon rind 1/2 teaspoon (Use a lemon and not a lime)

1/2 of a juice of lemon

2 tablespoons of extra virgin olive oil

1/2 red pepper cut into thin strips

1/2 yellow pepper cut into thin strips

1/2 teaspoon freshly ground black pepper

Salt to taste

Grate the lemon till you get 1/2 teaspoon of lemon rind into a bowl. Squeeze the juice of half the lemon. Add salt and pepper.

Add the olive oil while whisking the mixture.

Just before serving, mix the greens, peppers, cranberries and seeds and pour the vinaigrette on top and toss the salad well.

Carrot and Tomato Salad/ Kosambri

Blogging after a long hiatus..life can get very busy sometimes! I was craving for something nice and simple which could serve as a side for lunch and as a snack. Thats when I got reminded of this kosambri that amma makes all the time. Kosambri in kannada is nothing but a salad usually with some soaked dal like chana or moong. But this one is a very simple recipe and perfect for a summer day!

Ingredients : Serves 2

2 medium-sized carrots, grated.

1 large ripe tomato.

2 dried red chillies

1 tablespoon lemon juice

Salt to taste

1 teaspoon oil

1 teaspoon mustard seeds

2-3 table spoons chopped cilantro/ coriander

Mix the grated carrots, tomato, lemon juice, salt and coriander in a big bowl. Heat the oil in a small pan, add mustard seeds and the red chillies. Break the chillies into half or quarters. This gets the seeds out and adds heat to the dish. Once the mustard seeds splutter, add this to the salad, mix well and server immediately.

Note : If you want to make this ahead of time, do not add salt and lemon juice. Add the two just before serving, as the salt tends to separate all the juices from the vegetables.

Bell pepper / capsicum raita

This is one easy peasy recipe! I love to use all the different colored bell peppers. In Indian cooking there is not much scope for using these raw. Cooking them renders the dishes rather sweet so you can’t use them in large quantities. One way of using these is to make a nice, cool and soothing raita. I use bell peppers of all colors, green, red, yellow and orange.


1 of each bell pepper – orange, red, yellow and green.

1 tomato

2 green chillies split length wise

A handful of chopped coriander

2 cups thick yogurt.

Cut the bell peppers into small pieces. If you dont like the raw flavor especially of the green peppers, you can microwave them for a minute or two. Let it cool before mixing all the ingredients. Easy peasy!

Variations : If you want a slightly sweet tone, add pomegranate seeds, candied cherries or green grapes.