Recipe: Perfect Burnt Garlic Veggie Salad

Delicious, fresh and Yummy.

Burnt Garlic Veggie Salad. Today I prepared for you a scrumptious veggie and tomato salad with garlic bread. Hope you guys enjoy this video. I am farrrr from being a professional cook but I do enjoy being in the kitchen and preparing meals.

Burnt Garlic Veggie Salad You can mix with a fork or spoon. Stir fry rice for a minute. I eat these veggies…let me think….almost on a daily basis. You can cook Burnt Garlic Veggie Salad using 18 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Burnt Garlic Veggie Salad

  1. It's 200 gm of Cubed Cottage Cheese (Paneer).
  2. It's 1 cup of Cubed Cucumber.
  3. Prepare 1 cup of Boiled Sweet Corn.
  4. It's 1 cup of Chopped French Beans (1″ long).
  5. Prepare 1 cup of Cubed Mixed Bell Peppers (Red, Yellow, Green).
  6. You need 1 of Boiled PotatoCubed.
  7. You need 2 tbs of Peanuts.
  8. It's 2 tsp of Boiled Jackfruit Seeds.
  9. It's 1/4 cup of Pomegranate Arils.
  10. You need 1/4 cup of Chopped Pineapple.
  11. It's 1 tsp of Finely Grated Garlic.
  12. You need 2 of Dry Red Chillies Deseeded.
  13. It's 3 tsp of Olive Oil.
  14. Prepare 1 tsp of Smoked Paprika.
  15. It's 1 tsp of Black Pepper Powder.
  16. You need 2 tsp of Dark Soya Sauce.
  17. You need 2 tsp of Honey.
  18. It's To Taste of Salt.

This salad, however, was dreamt up for winter. It's filled with warm, hearty roasted mushrooms and sweet potatoes and rounded out with plenty of baby kale, that wilts ever-so-slightly when tossed with the warm vegetables and a garlicky balsamic vinaigrette. Then everything is finished off with crumbles of. The creamiest veggie dip, filled with garlic and herbs, and perfect for parties and gatherings!

Burnt Garlic Veggie Salad instructions

  1. To make Burnt Garlic Veggie Salad, heat a pan and add the oil to it. Roast the raw peanuts till browned and set aside..
  2. To the same oil, whislt hot, add the garlic and roughly broken dry red chillies and saute..
  3. Add the chopped french beans and saute for about a minute..
  4. Next, add the boiled sweet corn and saute in high heat to roast it a bit..
  5. Cube the cottage cheese and add it to the pan. Roast on both sides for a minute or two until slightly charred..
  6. Add in the cubed bell peppers, boiled jackfruit seeds and the boiled potatoes. Saute further for just a minute or two..
  7. Reduce the heat and add the black pepper powder, smoked paprika, dark soya sauce and salt to taste..
  8. Saute for a minute and switch off the heat. Allow it to cool down a bit..
  9. Transfer it to a mixing bowl. Add in the pomegranate arils, chopped pineapple, roasted peanuts, chopped cucumbers and mix well..
  10. Drizzle honey over the salad and give it a good toss..
  11. Serve this nutritious and filling colourful salad for lunch or dinner!.

This vegetable dip is WAY better than plain ranch dressing! Normally veggie dip is served alongside a medley of fresh vegetables. My personal favorites are baby carrots, grape tomatoes, fresh broccoli. Chopped Vegetable Salad with Garlic Dressing. Similar to a chunky pico de gallo, this side salad recipe provides an array of antioxidants from the cucumber, bell peppers My ten-year old, who is not a veggie-lover, helps himself to a second serving every time we make it and.