Himanshus Indian Salad Recipes

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INDIAN SUMMER SALAD

This is a wonderful salad! This is NOT Indian as in curry----but rather Indian, as in American Native. Very simple, looks beautiful, and yummy!! You make the salad, then make the Avery Salad Dressing to pour over the whole salad...let sit about 1 hr. in the fridge to marinate before you serve it, and POOF! It'll be gone before you know it. Promise! I found this recipe many years ago, in a little craft magazine they called "Work Basket".NOTE! The prep time does NOT include the 1 hr. sitting-in-the-fridge time.

Provided by silly sally

Categories     Corn

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 12



Indian Summer Salad image

Steps:

  • Salad:.
  • Combine corn, celery, tomatoes, green pepper and dill.
  • Pour dressing over all.
  • Let marinate about 1 hour before serving.
  • Place in bowl lined with salad greens, such as lettuce leaves, if desired.
  • Garnish with onion rings and dill.
  • Dressing:.
  • Combine all ingredients.
  • Beat with rotary beater or shake well until well blended.
  • Makes 1 cup.

4 cups cooked whole kernel corn, drained
1 cup celery, sliced
1 cup tomatoes, diced
1/4 cup green pepper, chopped
1 sprig fresh dill
3/4 cup salad oil
1/4 cup vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon Tabasco sauce

SPINACH SALAD WITH MUSHROOMS AND HIBISCUS FLOWER VINAIGRETTE

Provided by Joan Nathan

Categories     quick, salads and dressings

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13



Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette image

Steps:

  • For vinaigrette: Two days before serving, prepare vinaigrette. In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add vegetable oil and olive oil in a thin stream until emulsified, about 10 seconds.
  • Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly chopped. Pour into a container, cover, and refrigerate for 2 days to 1 week.
  • For salad: In a large salad bowl, combine spinach, mushrooms and scallions. Add vinaigrette to taste (all may not be needed), and toss gently. Sprinkle with almonds and serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 30 grams, Carbohydrate 10 grams, Fat 35 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 294 milligrams, Sugar 3 grams, TransFat 0 grams

2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 garlic clove
2 teaspoons sugar, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup vegetable oil
1/2 cup olive oil
3/4 cup dried hibiscus flowers, also known as Jamaica flowers (see note)
18 to 20 ounces spinach leaves, rinsed, drained and thickly sliced
1 pound white or brown button mushrooms, trimmed and sliced
6 thinly sliced scallions, white and light green parts only
3/4 cup caramelized almonds (see recipe)

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