Broccoli and Cauliflower Salad

You can prepare this recipe using the same kinds of dressing, interesting, etc, that you’d use to make Broccoli and Cauliflower Salad- in fact, adjusting t to your own taste is important to the success of this recipe. My biggest tip, though, is f you really want it to have the consistency of Broccoli and Cauliflower Salad order some carb counters instant mashers. You don’t have to use much, but it makes the starchy consistency of Broccoli and Cauliflower Salad. The salad is still very good without it, though.

This is the perfect salad if you are stuck with a Cauliflower and not sure what to do with it. It only takes minutes to make. It flavors fantastic and you will forget you are eating Cauliflower. The Cauliflower id just cooked or steamed till tender, cut up and covered with the sauce. The sauce is a basic tarator which can be imaginary up a bit by using Seville oranges or another citrus instead of lemons. The same recipe can be made slightly differently by frying the Cauliflower florets till browned.

Cauliflower is fat free and a best source of vitamin C. which means preparing a salad with Cauliflower is a best way to eat healthy. Cauliflower also plays nicely with other healthy vegetables so try some recipes for Cauliflower salad with Broccoli, peas, or avocado. These salads are always a hit at picnics, potlucks and parties.

Nutritional Information

Per serving: Calories—113, Fat—8g (sat—1g, mono—5g), Cholesterol—0mg, Carbohydrates—9g, Sugars—0g, Protein—4g, Fiber—6g, Sodium—158mg, Potassium—294mg.

Nutritional Bonus: Broccoli and Cauliflower salad is a best source of vitamin C, a powerful antioxidant, and has a modest amount of calcium.

Ingredients

2 1/2 cups bite-sized broccoli florets

2 1/2 cups bite-sized cauliflower florets

2 eggs, lightly beaten

1 cup grated Parmesan

1/2 to 1 cup olive oil

1/2 tea spoon kosher salt

4 cups lightly packed fresh spinach leaves

1/2 lemon, zested

1 lemon, juiced

1/4 cup extra-virgin olive oil

1/2 tea spoon freshly ground black pepper

How make to Broccoli and Cauliflower Salad

Place the broccoli and cauliflower in a big bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a big tray or baking recipe and dredge the vegetables in the cheese, pressing to coat evenly.

Pour olive oil in a big heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup contingent on the size of your skillet. Hot the olive oil over medium-high heat. When the oil is warm, carefully add the Parmesan- coated vegetables. Do not overcrowd the pot. Cook in batches, if necessary. Let the vegetables prepare until a crust forms, about five minutes per side. Turn the vegetables only when they simply release from the bottom of the pot. Drain on paper towels and season with salt.

Place the spinach in a big bowl. In a small bowl, beater together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Sprinkle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve. 

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Pineapple and Cucumber Salad

This is simple salad recipe is very epicurean tasting. In fact, it’s so scrumptious your guests will think you difficult over it. Simple toss some pineapple chunks (fresh and canned) with cucumber, green onion, cuts of red pepper, and peanuts together in an easy homemade easy salad dressing, and voila- a perfect salad that looks and tastes choice summer itself. Prepares a nice salad to accompany other food recipes, or take it a grate party or potluck where it’s sure to be the talk of the party!

Though I was at the grocery store I noticed that they still had inexpensive pineapples and I remembered coming across the idea of a pineapple and cucumber salad while I was researching the pineapple browned rice that I prepared recently. Using pineapple in a salad had sounded choice a good idea and I think of wanting to try it out. I started with the improper of the salad being the pineapple and the cucumber and from there I added a lot of fresh herbs including some green onions, cilantro and mint.

For the dressing I went with some beautiful classic flavors including fish sauce, lemon juice, a birds eye pepper and some palm sugar to round things out. I also had a big red pepper that needed to be used so I threw that in as well though the birds eye pepper certainly provided enough heat. The pineapple and cucumber salad turned out really fine! With both the pineapple and cucumber being fine and cool and spicy warm and the sweetness of the pineapple composed it out really nicely. The chopped up birds eye pepper was one of my favorite shares of this salad as every once in a while you would get hit by and intense burst of warmth but then the next bite would be full of spicy, quenching pineapple and cucumber.

I like this salad; it is such a crowd pleaser. It is so refreshing, appetizing, colorful and lovely. You can serve it as an appetizer, a salad and take out the onions and you can serve it as a sweet at the end of a heavy meal. It adds such a splash of color onto your dining table and the fresh pineapple just prepares your mouth water.

Nutrition Information

Per serving: Calories—35, Total fat—0g, Saturated fat—0g, Cholesterol—0mg, Sodium—0mg, Total carbohydrate—9g (dietary fiber—2g, sugar—6g), Protein—1g.

Ingredients

1/4 cup vinegar

2 table spoons sugar

1/4 tea spoon salt

1 cup cucumber, peeled and chopped

2 peppers, minced (optional)

How to make Pineapple and Cucumber Salad

1. Dressing: In a bowl, combine the vinegar, sugar, and salt; stir until the sugar dissolves.

2. Salad: In another bowl, combine the pineapple, cucumber and peppers.

3. Pour the dressing over the salad; toss to cost.

4. Freeze before serving (optional).  

  

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Chicken and Pineapple Salad

Why don’t you lighten up your table with this wonderful, fruity and easy to make chicken salad this special day?

I like the juicy and sweet pineapple so I always go for queen pineapples. You can never go incorrect with them. But any other pineapple range can be used.

As I always approximately—the recipes are fixed in stone. You can add some nuts for some extra crunchiness to the salad. Carrots are also a prodigious addition to this salad. For the dressing you can also combination half mayonnaise with half plain yoghurt for that extra boost of tanginess.

This salad can also be used as a satisfying for pita bread or wraps. You can prepare mini ones and use on your party foods platter.

Chicken salad is one of those diets that just scream shower food to me – baby or bridal; it is certainly appropriate for such an occasion, I, however, have never been a fan of chicken salad. I’m not sure why but they fully made me out before. I really thought it seemed choice a good like for the shower though, so I went in search of a really nice recipe. I tried a pair but this one is better than just good—it is fantastic. As in, I ate it for lunch and dinner some days in a row and looked forward to meals so I would get some more of this delicious stuff. Nearly everyone at the shower commented on how much they enjoyed this. It is positively a winner!

The sauce is key in the exceptional flavor of this salad, so I would not recommend leaving it out. I used grocery store rotisserie chicken which saved some time and was also lovely because I was able to freeze the leftover pieces for later. This is so good; it is the kind of thing I will probably prepare big batches of to have around whenever I want it.

Nutritional information (per serving)

Calories—108, Sodium—75mg, Total fat—8g, Total carbohydrate—9g, Saturated fat—1g, Dietary fiber—2g, Monounsaturated fat—5g, protein—17g, cholesterol—40mg.

Ingredients

1 cup crushed pineapple, drained

 1/4 cup Crisco oil

2 table spoons lemon juice

1 clove garlic, minced

1 tea spoon sugar

1/4 tea spoon crushed red pepper flakes

4 boneless, skinless chicken breast halves

1/4 cup diced red bell pepper, minced

1/4 cup diced red onion

1 small jalapeno pepper, minced

2 table spoons chopped cilantro

Salt and pepper to taste

How to make Chicken and Pineapple Salad

Drain pineapple juice into a 1 cup measure. Add Crisco oil, lemon juice, garlic, red pepper flakes and sugar; mixture well.

Place chicken in a big zippered plastic bag or glass utility dish. Pour all but 1 table spoon of marinade over chicken. Cover and fridge chicken for 45 minutes to 60 minutes.

Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell pepper, red onion, jalapeno, and cilantro and reserved 1 table spoon of marinade. Toss well and season with salt and pepper to taste.

Heat grill to medium. Removed chicken from marinade; season with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through. Serve with pineapple salad.

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Fruit Salad

This is my favorite fruit salad. My mother taught me to prepare this when I was a young bride. It is very refreshing and also low in calories. I use whatever fruit s in season when preparing this salad. The banana dressing is very light and respects the fruit.

This is a simple, yet lovely fruit salad in the way my mothers used to make it, combining sweet and tart flavors and crispy, soft and spicy textures.

Because of the great simplicity of the recipe, only the freshest, fruit essential be used. For the flavor to develop, the key is to allow the mixed salad stand in a cool place for a good time before serving.

In addition to the fruit stated below, other fruit maybe added to the salad giving to the season, as well as sugar, honey, sauces, maple syrup, and other seasonings or flavors.

However, note that even though using additional sweetening or seasoning may improve or develop the flavor of some less perfect or ripe fruit, it may also result in masking the natural, good flavor of any first-class, ripe fruit.

Living for a few months in my home country Bangladesh, gives me an advantage in creating some healthy and lovely recipes which consist a lot of fresh fruits and vegetables. Fruits and vegetables that generally grow in Asia. This article is about my first self prepared and tested recipe. A healthy and lovely fruit salad.

A fruit salad is packed with fresh fruits, rained with fruit juice or toppings and is healthy and nutritious. These salads are lovely and refreshing. Fruit salad can be eaten anytime, in the from of snacks, appetizers or sweet. Fruits choice strawberries, blueberries, plums, and raisins are a support in salad recipes because they are rich in antioxidants. These fruits help the body to fight against diseases. Fruit salad recipe is simple and can be made in a short time.

Ingredients

1 fresh ripe pineapple

1 fresh ripe cantaloupe

4 fresh ripe mangoes

2 pounds of fresh strawberries

4 cups of seedless green grapes

1 1/2 cups of fresh blueberries

3 to 5 cups powdered sugar

How to make Fruit Salad

Slice the pineapple and the cantaloupe in to bite-sized pieces and put them in a big bowl. Skin the mangoes with a potato peeler. Slice the fruit from the mango seeds and slice it into bite-sized pieces, adding it to the bowl.

Wash the strawberries, grapes, and blueberries. Slice the strawberries in to bite-sized pieces, and add all to the bowl. The amount of powdered sugar you need depends on how much fruit you have, how ripe your fruit is, and personal preference.

Start off by adding about 3 cups of powdered sugar to the fruit bowl and stir to combine until the powdered sugar combinations with the juices from the fruits and no longer looks white. Do a taste test and add more powdered sugar if favorite. 

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Chicken Salad

Chicken Salad is choice a box of chocolates. Everyone choices chicken salad different ways; ground up and fine, big and chunky, chock full of onions, nuts, and any number of other materials. Because of the innumerable mixtures of chicken salad, I won’t even consider requesting that this recipe is “the greatest” or “the best”. Chicken salad is way too subjective for that. What I will do is expression you chicken salad… the way / choice it. And the best thing about this recipe is, you can use the steps and materials as a basis for your own exceptional recipe, adding and subtracting whatever prepares you skirt fly up.

My mother and father prepare the great chicken salad. It’s a joint effort’ father collects all of the materials, mother prepares the dressing. There are a few things that distinguish this chickensalad recipe from a standard type.

Your standard chicken salad consists of lean chicken breast bathed with a fatty, salty, mayo-based dressing. You might as well go for the everything-fried platter: with a typical wallop of mayo, this salad can contain nearly 400 calories and 288mg sodium per cup.

Chicken salad is a versatile recipe that can be brought to a summer potluck, served as an elegant main recipe at a wedding shower, or it could be a lovely change of pace for a casual dinner. This guide will show you the basics of how  make to chicken salad.

The favorite like for the term “chicken salad” is 1 cup of chicken salad which has about 400 calories.

Total fat – 31.5g, Saturated fat –5.60g, Polyunsaturated fat – 14.90g, Monounsaturated fat – 8.63g, Cholesterol – 100mg, Sodium – 280mg, Potassium – 320mg, Total Carbohydrate – 2.5g, Dietary fiber – 0.7g, Sugar – 0.99g, Protein – 29.40g.

Vitamin A - 0%, Vitamin C – 2%, Calcium – 4%, Iron – 8%.

Ingredients

3 pounds peeled and boned chicken breasts

1 can chicken broth

1 cup finely chopped celery

1/2 cup finely chopped water chestnuts, rinsed and drained

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped yellow bell pepper

1/2 cup finely chopped red onion

3 cups mayonnaise

1 tea spoon ground red pepper

1/2 tea spoon salt

1/2 tea spoon white pepper

How make to Chicken Salad

1. Place chicken breasts in a big skillet; add chicken broth. Cover and bring to a boil over high heat. Shrink heat to medium low, and boil, covered, 28-30 minutes or until chicken is done. Remove chicken from skillet, and let stand 14-15 minutes or until cool to touch. Shred chicken.

2. Combine shredded chicken, celery, water chestnuts, and next 3 materials in a big bowl.

3. Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken combination, stirring to coat. Cover and chill at least 5 hours.

4. Shrimp Salad: additional 3 pounds chopped prepared shrimp for chicken breasts and broth. Do not cook. Reduce mayonnaise to 2 cups and salt to 1/4 tea spoon. Continue with recipe as directed. 

     

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Lebanese Salad

This salad is a “simple salad” that I usually serve on an everyday basis just to prepare sure that my children are getting their everyday vegetable.

This tasty salad can be served chilled or at home temperature. Prepare at least a day ahead, so the bulgur will soften and engross the lemon juice.

The first time I had this salad, before I began preparing it for myself was in a small Lebanese Hotel in the Bangladesh. It was one of my first weeks in the country and although familiar food was tough to find. I knew what hummus and salad were. But this salad controlled an unfamiliar ingredient; sumac and it included the bright flavor of mint.

Just choice Bangladeshi brings us a bread salad called Panzanella, Fattoush is a bread salad as well, usually with grilled or fried pita parts being the star ingredient. I have adapted this salad to focus on the vegetables with pita as the amazement crunch in most bites and have added a few olives for texture and that briny flavor.

A cool fresh salad is perfect for a sweltering summer day. Who wants to prepare when it’s so hot. I eat a wealth of salad all year round. I am always looking for a various recipes to try. My favorite salad is the Lebanese Salad though. I eat t with hummus and pita bread. It prepares a delicious lunch or a light dinner meal. In this tutorial I will also share how to carrot salad and how to get the most juice from your lemon without using an electric juicer.

The Lebanese cooking is rich with a variety of salad recipes that are unique from other Mediterranean cookeries, and learning how to prepare the Lebanese Salad is not that difficult and needs very little effort.

The Lebanese Salad is a best appetizer and a full vegetarian’s meal. It consists mainly of natural vegetables such as; tomatoes, cucumber, and bell pepper and a few other ingredients. It is very good refreshing appetizer and a substitute to other brands of Lebanese Salads that require more time to make.

Ingredients

1 cup uncooked bulgur wheat

1/3 cup fresh lemon juice

1/3 cup vegetable or chicken broth

1/3 cup extra virgin olive oil

3 garlic cloves, minced

1 ½ tea spoons salt

1/4 tea spoon freshly ground pepper

2 cups finely chopped red onion

5 cups chopped tomato

1/2 cup chopped fresh parsley

1/2 cup chopped fresh mint

1/4 cup chopped fresh dill

2 cups peeled, seeded, and chopped cucumber

1 to 2 big red bell peppers, chopped

How to make Lebanese Salad

1. Place bulgur in a big glass bowl. Stir together lemon juice and next 5 materials; sprinkle lemon juice combination evenly over bulgur, and let stand 28-30 minutes at home temperature.

2. Layer onion and next 6 materials over bulgur combination. Cover and freezing at least 24 hours or up to 48 hours. 

   

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Radish Salad

Radish Salad is something you see in several places around world, but only rarely in the states. Once radishes are salted they can be robed with traditional vinaigrette – or the more tropical variety here.

When we woke up early on Sunday with lulu embraced between us, the sun was already clarifying through the bedroom blinds. A few robins were tweeting in the trees near our window and promptly, we knew that the day would be beautiful. G. had the day off so we obvious to go to the beach, and have a picnic.

Since our plan was pretty spontaneous, I was thankful for my visit to the first farmer’s bazaar the afternoon before. I had come at house with beautiful color Radishes, Strawberries, purple spring Onions and lovely Mesclun Salad in my bazaar basket. Enough to imagine a Radish Salad that would escort a recipe of hot Fish Recipe for Lemon Butter with Capers Sauce that takes only minutes to make.

Sometimes all you need for a lovely salad is to take out the natural flavors of ripe fruits and vegetable. Creamy avocado and crispy radish cuts are seasoned with lemon juice, salt and papper in this easy and satisfying Salad.

There is a saying in Bengali with radish. You say “I am choice a radish salad” which means you don’t have any health problems. It may also mean that your body is as strong as radish. I don’t why this pretty vegetable is like for this idiom, possibly it is because of its hard texture, which is not simple to mash when raw. Maybe it’s because it has various health benefits.

Radish always reminds me of winter; it is choice the sign of this season. And we like to eat it raw as a side recipe. Even we have a green salad on table, a plate of radish cuts is often balancing with it. Sometimes when we don’t have enough time to make a large salad with many ingredients, just an easy Radish Salad accompanies our lunch. These pink beauties will prepare your lunch healthier and tastier, so try it!

Nutrition Information

Calories- 122, Calories from fat- 100, Total fat- 11g, Saturated fat- 4g, Trans fat- 0g, Cholesterol- 15mg, Sodium- 215mg, Total Carbohydrate- 0.5g, Dietary fiber- 0g, Protein- 3.5g, Vitamin A (IU) -150, Vitamin C- 6mg, Calcium- 0mg, Iron- 0mg.

Ingredients

4 cups radishes, washed and cut

1/2 cup thinly cut onion

1 cup diced fresh tomato

1 1/4 tea spoons salt

1 small clove garlic, minced

1/8 tea spoon pepper

1 tea spoon finely chopped fresh basil or fresh mint

2 table spoons lemon juice

2 table spoons vegetable oil

Fresh chopped parsley for garnish

How to make Radish Salad

Combine cut radishes, onion and tomato. Whisk together the salt, garlic, pepper, basil or mint, lemon juice and vegetable oil. Mix with salad then garnish with parsley.

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Green Mango Salad

You asked for a one—page printable description of my Green Mango Salad recipe, so here it is! This salad will blow you gone with its taste bud-awakening flavors and combination of textures. And as a bonus, it’s very healthy, plus little in calories and fat. Enjoy it as a fulfill meal by adding cooked shrimp, chicken, or deep-fired tofu if you are vegetarian. Any way you mix it, this healthy salad will be sure to win excellent reviews from all your cooking fans!

Summertime means mangoes and luckily for a mango-lover choice me they’re popping up all over the place. As you squeeze your method through a jalopy full of mangoes in search of that perfect give, prepare sure you don’t pass up those rock firm green mangoes. Many cultures around the world prepare use of these under-ripened mangoes and there’s decent reason; green mangoes have best tart flavor and an addictive crispy texture.

A green mango salad is julienned green mango, peanuts, peppers, dried shrimp and shallots mixed in a coating of lemon juice, sugar and fish sauce—just enough to prepare perfect intelligence of all the brave flavors in this salad. This version can be expounded on by adding or swapping it has the classic combination of flavors – that musical balance of savory, sour, sweet and hot.

This salad works well on its own or paired with beautiful much any protein choice fish or chicken, and is master mind on a hot summer day.

Nutrition Information

Calories - 91.8, Total fat - 3g, Saturated fat – 0.5g, Polyunsaturated fat – 1g, Monounsaturated fat – 1.5g, Cholesterol - 0g, Sodium – 266mg, Potassium – 197mg, Carbohydrate – 15.5g, Dietary fiber – 2g.

Vitamin A – 14%, Vitamin B-12 – 0%, Vitamin B-6 – 10.5%, Vitamin C – 100%, Vitamin D – 0%, Vitamin E – 8.5%, Calcium 1.1%, Copper – 5.5%, Folate – 5.5%, Iron – 2.3%, Magnesium – 5%, Manganese - 8.7%, Niacin – 7.7%, Pantothenic Acid – 3.7%, Phosphorus – 4%, Riboflavin – 4.5%, Selenium - 1.2%, Thiamin – 5.4%, Zinc – 2.3%.

Ingredients

1/3 cup chopped cashews

2 unripe mangoes

1/3 cup chopped fresh coriander

1/3 cup chopped mint

2 table spoons lemon juice

4 tea spoons granulated sugar

4 tea spoons fish sauce

1 table spoon vegetable oil

1/4 tea spoon hot pepper sauce

1 sweet red pepper

1 sup thinly sliced red onions

How to make Green Mango Salad

In skillet or toaster oven, toast cashews over medium heat until perfumed and golden, about 10 minutes; set aside.

Slice pointy ends off mangoes. Set each mango on slice end. Using serrated knife slice off peel. Slice flesh on either side of flat pit into thin pieces; stack and cut into thin strips.

In bowl, whisk together coriander, mint, lemon juice, sugar, fish sauce, oil and pepper sauce. Add mangoes, red pepper and onion’ toss to coat. Sprinkle with cashews.

Make Ahead Tips: To prepare this salad for a party, grate the mango ahead of time and place in a covered container in the fridge. Also toast the coconut, make the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss, and serve!

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Tomato Salad with Cucumber

Easy and refreshing, this Tomato and Cucumber Salad is a best picnic salad or supplement to grilled lean meat, fish or chicken.

This salad is also another new favorite if mine. I have shared a similar salad choice this before. This version is a slight more dressed up, a slight fancier. I must say that like the expanded taste in this version. I will be eating a lot this summer! Now I am wishing I had planted grape tomatoes this year, d’oh! I did still plant some fresh herbs and liked the fresh dill in this.

Tomato and Cucumber salad, sparkling with the bright flavors of rosemary, fresh lemon juice and a passive and earthy olive oil, discoveries its way to our supper table several times a week during the height of the tomato season from initial August through middle- September. Our family likes the simple combination of some of summer’s great vegetable: Tomato and Cucumber.

Tomatoes, choice most foods, are great served at the height of their season. Of course, they may be available year—round, but where’s the preference in a pallid and mealy tomato served during a January snowstorm? No, keep your tomatoes local and served in season, and if you care to eat tomatoes out of season prepare sure to preserve them well by sun drying, in oil or even in well, rich and robust sauce. We enjoyment them when we can and long for them when the hot of summer has abated and the days grow long.

This Tomato and Cucumber Salad, choice other actual foods, nourishes the body as well as it satisfies the palate. Tomatoes are a rich source of lycopene, a carotenoid with antioxidant properties. While sign indicates that lycopene may be more concentrated and bioavailable when subjected to gentle cooking—which may prepare those ironic tomato sauces particularly nutrient – dense, this salad of fresh tomatoes is still teeming with antioxidants, food enzymes and vitamins.

This is the salad served with my Mango Chicken Curry. I used a little dill and basil in this easy salad. It turned out so fresh and beautiful that I think I’ll be preparing it again and again. Sometimes, simplicity is best. I hope you enjoy it.

Ingredients

2 Cucumbers

2-3 medium size tomatoes

1 tea spoon salt (or to taste)

1 tea spoon pepper (or to taste)

1 tea spoon garlic powder (or to taste)

2 table spoons olive oil (or to taste)

2-4 table spoons balsamic vinegar (or to taste)

How make to Tomato Cucumber Salad

Slice the tomatoes and cucumbers into small parts; place in bowl, add all remaining ingredients and stir. Fridge for an hour while all flavors come together. Add more of above ingredients to suit your taste.

Cooks Note: Two fresh garlic cloves may be substituted for garlic powder; crush or finely mince (or use a blender) the garlic into the balsamic vinegar and allow sitting for 14-15 minutes to take the “edge” off. Fresh, chopped basil is a delightful enhancement to this salad!

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Tomato Salad with Watermelon

Summer is Tomato and Watermelon season, and there is nothing better than valuable tomatoes with fresh watermelon from the garden and additional mozzarella cheese. What are valuable tomatoes? Valuable tomatoes are what tomatoes used to be the range and flavor were raised out of them so they could be more easily transported in trucks to markets. You can find them at farmers markets and at Entire Foods, or you can grow your own. They come in many sunspecs of red, yellow, orange, and green, and are somewhat strangely shaped to compare to daily beefsteak tomatoes.

I developed this recipe about 5 years into my time as the minimalist. By that point I had already tired most of the obvious applicants for the 5 materials pasta recipes, simple marinated meats, 10 minutes green salads—and was forced to research and prepare recipes that were less straight but no more complicated. 

This salad is one of my favorite results of that challenge, and I still prepare it regularly. It turns out Watermelon and Tomato prepares spectacular plate fellows, and they’re even better with a few positive accompaniments.

In some ways, this recipe its provenance to a classic Bangladesh breakfast recipe of watermelon, feta and sometimes mint, but slight else. After tasting that, I instigated to see watermelon in a new light. By itself, watermelon is simply and attractively sweet. With spicy ingredients, the flavor is easier and more – sugariness is no longer its main quality.

Watermelon and Tomato are both fruits, and they’re obviously somewhat similar in arrival, but it when it comes to flavor and texture, they’re contraries. I fell in like with the recipe of sweet and savory, tender and crispy. The addition of vinaigrette, scallions, blue cheese and a little sprinkle of cayenne pepper turns the coupling into a salad that contents every taste bud, and is pretty refreshing on a hot summer day.

I got this recipe from my friend, Pea, who has a delightful blog with tons of traditional recipes, particularly India since she is from the Indian. Now, I know what you were thinking when you read the title of this post. You’re wrong! Watermelon and Tomatoes can be place together in a salad and it is lovely! This salad is sweet, salty, acidic, and tangy and is so refreshing. You will like it.

Nutritional Information (per serving): 106 calories, 7g fat, 11g carb, 1g fiber, 1g protein.

Ingredients

5 cups seedless watermelon, slice into cubes

1/2 lb. tomatoes, seeded and diced

2 tea spoons sugar

1 tea spoon salt

1/2 cup red wine vinegar

1/4 cup olive oil

1 medium red onion, thinly julienned

Fresh ground black pepper

Chopped cilantro for garnish

How to make Watermelon and Tomato Salad

In a big bowl mixture chopped watermelon and tomatoes. Stir in sugar and salt and place in refrigerator to marinate for 10 minutes. After 10 minutes, mixture in red wine vinegar, olive oil and onions. Keep chilled.

When ready to serve add freshly ground black pepper and garnish with chopped cilantro.
  

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