Belle Jarden is a simple, delicious and natural recipe which is prepared without any cooking hassles, all fresh veggies that includes cucumber, green apple, raw green mangoes and tomatoes combined together, seasoned with little salt and pepper to taste, mixed with delicious, sweet, tangy creamy yogurt accompanied with steaks.

Belle Jarden is an excellent condiment and also be used as a salad or dip. This recipe is very similar to the south Asian dish ‘raita’, which is made from from plain yogurt with tomatoes, cucumber and avocado, cumin seeds, black salt, cilantro, and green chilies. The twist of this recipe just lies in the name of the dish and little variation in the ingredients. Belle Jarden is simple and easy to prepare, loaded with lots of nutrients and vitamins, economically cheap, low in calories and easily available with several health benefits.

The main ingredient in this recipe is the yogurt which unites all the fresh veggies and spices together giving a medley of exotic and plain flavours. It is a refreshing and soothing dish which taste excellently well with steaks or spicy dishes like tandoori chicken or kebabs. Yogurt is sweet, cooling and good for digestive tract. It is also a good source of calcium and vitamin D which helps to prevent osteoporosis.

Yogurt adds additional nutritional goodness, distinctive taste, creamy texture and wonderful moistness to a wide variety of dishes. Yogurt is generally used in dips and dressing. It is also a useful addition to marinades as its high acidity helps tenderize meat. Yogurt is combined with a variety of vegetable, fruits or meats in making delectable recipes such as yogurt with roasted eggplant, kebab with yogurt, yogurt with bananas, spinach salad with yogurt, mullangi perugu pachadi (radish in yogurt) etc.

Cucumber holds a vital role in any delicious salad or dip. Cucumbers are alkaline, non-starchy vegetables. They have incredible cooling properties and are wonderful as a digestive aid and have a purifying effect on the bowel. Cucumber which is firm, fresh and bright can be just washed and eaten raw or made into a refreshing cucumber juice. You can also serve them thinly sliced, raw, in sour cream, lemon juice, or yogurt for a delightful summer dish.

Cucumber contains a large amount of water and is high in Vitamin C. The cucumber skin is rich in fiber and contains a variety of minerals like potassium, magnesium and tryptophan. Vitamin C is important for a good immune system and is required for the growth and repair of tissues. Fiber is another important element that helps to reduce constipation, colon cancer etc. Studies show that food high in fiber content will reduce the risk of heart diseases and improve glucose tolerance by reducing the risk of diabetes.

Green Apples also known as Granny Smith is an excellent fruit that is hard, light green skin and is crisp with juicy flesh. When green, the acidity in the fruit mellows significantly and then takes on a balanced flavour. They are generally eaten raw, added in salads or commonly used in pie baking.

Green Mango is a popular ingredient in Thai food used usually in salads. Indian food has a rich gamut of green mango delicacies that includes Mamidikaya pachidi (green mango pickle) popular in the Andhra region, Mango dal (lentil stew made with green mango), murabbas (preserves), mango panna (cooling drink made with green mango), mango rice, chutneys and many more. They are valued mainly for their tart and sour flavours.

Green mango is a good source of vitamin C and great for warding off anemia and increasing the integrity of blood vessels. It is also good for the liver helping to increase the secretion of bile acids and cleans the intestines of bacterial infections. Green Mango is great for constipation and for mothers with morning sickness. Green Mango juice is good for sun stroke.

Tomato is a versatile vegetable that is almost in every dish in our daily chores of cooking. They are best when combined with proteins. Tomatoes can be mixed both with either fruit or vegetable for making a scrumptious salad. They are cooling and refreshing in beverages and are especially good as flavouring for soups. You can also make delicious and mouth-watering jams, or sauces with tomatoes. Tomato gives amazing and incredible color to any green salad which makes it more inviting and appetizing.

The tomato is not acid forming; it contains a great deal of citric acid but is alkaline forming when it enters the bloodstream. It increases the alkalinity of the blood and helps remove toxins, especially uric acid, from the system. As a liver cleanser, tomatoes are wonderful, especially when used with the green vegetable juices. Tomatoes are very high in vitamin value. They are wonderful as a blood cleanser, and excellent in elimination diets. However, they should not be used to excess on a regular basis. Tomato juice can be used in convalescent diets, in combination with other raw vegetable juices such as celery, parsley, beet, and carrot juice.

Finally, for preparing this humble, versatile and delightful Belle Jarden, firstly wash all the vegetables thoroughly and cut them into juliennes. Put them into a large bowl and add yogurt along with salt and pepper to taste. Goes extremely well with steaks, kebabs, tandoor dishes etc!

After preparing this recipe, you’ll be amazed with its versatility and flavours.

As a final point, this recipe is a remarkable dish with excellent source of all vital nutrients with amazing healing properties for various health problems. Enjoy this tasty dish to eat healthy on a budget! Do give this a try. For further detailed recipe, click on the below link:

http://www.vahrehvah.com/belle+jarden:4324

Bacon, Black Bean and Corn Chowder Soup is a blend of few bacon strips, black bean and yellow corn in a creamy sweet and spicy sauce flavoured with garlic, oregano and spiced with chipotle peppers. This soup is easy to make, thick, refreshing and scrumptious soup with a zesty flavour.

This dish is a simple soup recipe inspired by the flavours of Mexico; this black bean and corn soup recipe uses garlic, oregano and chili powder for plenty of flavour apart from salt and pepper to taste. Bacon, Black bean and Corn chowder soup is a high-fibre and low fat vegetarian soup. This soup is one of the healthiest dishes that you can eat which helps in cholesterol lowering, high fibre and a heart healthy black bean soup.

A good pot of soup made with beans, lentil or split peas is one of the most economical ways and also adds additional benefits as these legumes contain lots of proteins and fibre hence making them pretty healthy and nutritious. Quick and easy to prepare coz if you are rushed for time then you can make it from canned or previously cooked bean. It’s simple and easy making the soup as you just need to dump few cans of beans in a pot along with some seasoning, heat and serve. Lentils cook pretty fast and is stomach filling. They are a variety of soups that can be made with a variety of beans such as Bean soup, Spicy Mexican Bean Soup, Haricot Bean Soup, Green Bean Soup, Lentil and Vegetable soup and many more.

Bacon, Black Bean and Corn Chowder soup is commonly known as Bumblebee soup. Quite a peppy name but the exact reason of the name in not known. If you are a true soup eater, then this soup would surely make a feast to your palate. The colours of the black beans and yellow corn are contrasting and striking to the eyes which automatically is mouth- watering too. It’s a dish with a medley of flavours, sweetness from the corn, spiciness from chipotle pepper and pungent odour and flavour from Oregano.

Some of the most common flavours used in Mexican food are garlic which is available fresh and used in many recipes such as salsa, taco seasoning and Spanish rice etc. Other common flavours are oregano, cumin and chili powder. Mexican oregano gives their dishes a rich earthy flavour.

Traditionally oregano is a wonderful herb from the Mexico region and used extensively in Mexican cuisine. It is the spice that gives pizza its characteristic flavour. Mexican Oregano is a bit stronger than Mediterranean Oregano. Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed Oregano leaves. To release its flavour, oregano is usually crushed by hand or with a mortar and pestle before using it in your recipes.

Chipotle is another chili powder that is commonly used outside Mexico City.  It is just a jalapeno that has been dried and smoked. Chipotle has a distinctive flavour that goes well in many sauces and salsas. It is also the primary flavour in Adobo, a marinade. Chipotle peppers are a smoky, fiery chili pepper made by smoking jalapeno peppers. The chipotle pepper is a smoked or dried jalapeño pepper. They are a great addition to many Mexican and South western dishes, including salsas, spice rubs, BBQ sauces and hot sauces. They are a great way to add some heat to dressings for salads or meat.

To prepare the Bumblebee soup (Bacon, black bean and corn soup), firstly heat in a sauce pan and add in 4 strips of bacon and cook over medium heat until the bacon is crisp. Reserve bacon and leave 2 tablespoons bacon fat in the pan. Add 1 diced onion and sauté with a pinch of salt for about 5 minutes or until it becomes soft and translucent.

Add 2 cloves minced garlic, sauté for 2 minutes, and then pour in 1 quart of chicken stock (vegetarian can add vegetable stock or just water). Add 2 cans of black beans, ½ teaspoon chipotle peppers, 2 cups frozen corn, thawed and half the bacon. Save the other half for garnish. Add ½ teaspoon Mexican oregano. Mix all the ingredients and bring to a simmer, stirring occasionally. Reduce heat to low and gently simmer for 20 minutes.

Take a potato masher and carefully mash some of the black beans against the bottom of the pan which helps in thickening the soup. The more you mash, the thicker the soup will get. After mashing some of the black beans, let it simmer for another 10 minutes to achieve the desired texture. As it simmers the starches from the black bean and corn will further thicken up the soup too.

Finally taste and adjust the seasoning with salt and pepper in the end. Serve hot with the remaining bacon over the top as a garnish. This soup is plenty hearty on its own, but goes great with a grilled cheese sandwich.

The sweet corn is perfect with black beans, and the chipotle pepper gives this chowder a nice kick. Simply flavoured with a few spices and bacon, this soup is easy, cheap and delicious.  This concoction is truly compelling as is makes a thick soup with rich texture and incredible taste.  The other great thing with this bumblebee soup is that it tastes like it was cooked for hours, but is actually relatively quick – perfect if you’re busy as a, well, you know. So, make this for your family and kids!

Enjoy Cooking!

Cabbage and Chickpeas salad is a very hearty, refreshing and filling salad which can definitely stand on its own as a satisfying meal with plenty of good protein sources. Its taste is fantastic, adds crunchiness to the salad, nutty and buttery flavour from the chickpeas and makes an exceptional family’s dinner.

Garbanzo beans or chickpeas have a delicious nutlike taste and buttery texture. They provide a concentrated source of protein that can be enjoyed year-round and available either dried or canned.  A very versatile legume and a vital ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries (like chole – bhatura). They are also a very good source of heart-healthy folate and a good source of muscle-building protein, digestive-supportive dietary fibre, antioxidant-promoting copper, and energy-producing phosphorus and iron.

Cabbage, too a versatile vegetable that can either be eaten raw, boiled or fried. It is usually used in making of salads and variety of curry preparations either on its own or mixed with other vegetables (stir-fries or gravy time) such as Coleslaw, Cabbage salad, Baked cabbage, Cabbage Foogath, Cabbage kofta curry, Cabbage and Spinach pakora, Cabbage pappu etc.

Cabbage and chickpeas salad is made with a tangy vinegar dressing mixed with sugar, cider vinegar, Dijon mustard, garlic, pepper and dry mint leaves. It is a sweet, sour and tangy salad dressing giving an amazing tingle to the taste buds. This salad is easy and quick to prepare. Salads are super convenient food, low in fat, cholesterol and calories. It is also an excellent way of eating raw vegetables which obviously is nutritious and healthy to us. Making a simple and delicious salad like this can simply change your diet and pay off with plenty of health benefits. Do adopt eating at least one variety of salad every day to keep you fit and healthy. There are a variety of salads that one can make with simple ingredients with vegetables and fruits available in our kitchens such as Raw Beetroot Salad, Green Papaya Salad, Pineapple Salad, Sprouted Moong Dal Salad, Banana Salad, Cucumber Salad etc. You just need to experiment or creative new variations in making tasty, luscious and appetizing salads.

Cider Vinegar is generally used in salad dressings, marinades, vinaigrettes, food preservatives and chutneys. This vinegar is also known as Apple cider vinegar or ACV. It is a type of vinegar made from cider or apple and has a pale to medium amber colour. It is made by crushing apples and squeezing out the liquid. The main ingredient of apple cider vinegar, or any vinegar, is acetic acid. However, vinegars also have other acids, vitamins, mineral salts, and amino acids. Acetic acid and malic acid give vinegar its sour taste.

Dijon mustard, the other vital ingredient used in this recipe has a sharp and pungent flavour. Dijon mustard originated from Dijon, France and is a common condiment made from mustard seeds, white wine, grape and seasonings. It is a popular sandwich condiment. Dijon is the secret ingredient in countless sauces. It’s especially crucial in vinaigrettes as an emulsifier, meaning it helps keep the oil and vinegar from separating. Dijon mustard or any mustard sauce is often used at the table as a condiment on meat. It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. Most importantly it is generally used as a base for salad dressing combined with vinegar and olive oil.

To prepare this appetizing Cabbage and Chickpea salad, in a large bowl, whisk together olive oil, vinegar, Dijon mustard, sugar, salt, pepper and garlic. To the cabbage, add chickpeas (soaked and boiled) and dry mint leaves. Pour the dressing to the cabbage – chickpea mixture. Toss to coat all ingredients well. Cover and rest for 15 minutes before serving.  You can also make this ahead and store in the refrigerator for up to 1 week.

This salad is natural, crisp, refreshing and fun to eat with lots of flavours, wonderful colour, taste and textures.  To give it a try, check out the below link on details of ingredients/ recipe:

http://www.vahrehvah.com/Cabbage+and+Chickpea+Salad:5231

Most people enjoy eating salads, even kids! Salads is one excellent dish that can be customized or created immediately with leftover ingredients including a variety of fruits and vegetable that appeal you the most or whichever you have on hand.

Enjoy Cooking!

Okra soup is one of the most simple and quickest soups that one can prepare in a jiffy.  Simple but nutritious dish with just few ingredients readily available in most of the kitchens! Soups are one excellent appetizer that is refreshing, lite, soothing and luscious to the taste buds.

Okra or ladyfinger or Bhindi (in Hindi) is a versatile and easy to cook vegetable. You can make a variety of vegetarian or non-vegetarian mix dishes with okra. They are can be either deep fried, shallow fried, made into a curry or stuffed with spicy masalas. Some of the delicious dishes that you can prepare with Bhindi or Okra to keep your families active and brainy (J) are Bharvaan Bhindi (stuffed Okra, a very popular north Indian dish – a perfect crunchy accompaniment to plain boiled rice and a Daal (lentil dish) of your choice, Dahi Bhindi (okra in yoghurt sauce), Kadhai Bhindi Curry, Bhindi Masala, Bhindi-Prawns Curry Pulusu, Bhindi Gosht, Bhindi Chatny, Dum Bhindi.

In this dish, we use the thickening capabilities of Okra to make a thick Soup. This thickening capability is one of the great properties of Okra while making soups, stews, curries and/or Gumbos etc. Okra is popularly used in most of the cuisine. It is usually served as stir-fry dish (side dish), as a stew (often based on tomato with other proteins cooked in it) or as soup. Most of the kids love eating deep fried bhindi. You also find Okra fried with groundnuts or cashewnuts which gives a yummy taste and nutty flavour to the dish.

Okra is one popular vegetable in Cajun cooking. It is also known as gumbo or lady’s fingers which is part of the mallow family of flowering plants. The okra plant is known for the edible green fruits that they produce. Okra is not only used in Cajun cooking, it can be used in every day meals, such as salads and soups. Okra health benefits include aspects such as being low in calories, being a great vegetable for people trying to lose weight (aids in weight loss), and being good for the digestive system.

Okra contains no cholesterol or saturated fat and is very low in calories. Fibre content in okra is high which helps to maintain the digestive system by allowing food to pass through the intestines easier. This vegetable is great at being able to reabsorb water. By being able to absorb so much water, okra can trap excess cholesterol, excess bile, and certain toxins. By trapping these substances, it makes it easier to eliminate them from the body through the stool. Because okra absorbs so much water, eating this vegetable can prevent constipation, bloating, and gas.

To prepare this nourishing and healthy Okra soup, firstly wash lady’s finger or wipe them nicely with a dry cloth. Slice them into thin pieces. Chop onions and tomatoes and keep aside. Deseed and cut capsicum and keep aside.

Melt butter in a sauce pan. Add onions and fry until they become translucent. Add sliced ladies fingers and toss lightly till the slimy and stickiness is gone.  Add thyme, parsley, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Stir in tomatoes or tomato paste; cook, stirring, until caramelized, about 2 minutes. Add stock; bring to a boil, reduce heat to medium-low, and cook, until okra is very tender and soup thickens slightly, about 30 minutes. Serve hot with croutons or fried bread.

Okra also contains healthy bacteria known as probiotics. These probiotics helps the natural production of the vitamin B complex. Okra has soluble fibre that helps to lower serum cholesterol. When this type of cholesterol is lowered, the risk of heart disease is lowered. On the other hand, the insoluble fibre found in okra is what keeps the intestinal tract in good shape. This type of fibre helps to decrease the risk of certain cancers, in particular colon cancer.

Along with containing high amounts of fibre, okra also contains high amounts of vitamins A, C, and B6. Large amounts of calcium, zinc, riboflavin, folic acid, and iron are also present in this vegetable. Women who are pregnant are urged to incorporate okra into their diets due to the high content of folic acid. Folic acid is essential for the healthy growth of a foetus especially during the fourth week through the twelfth week of pregnancy.

Apart from the above, it also include various other health benefits that can prevent diabetes, good for people who have asthma, excellent for people who have atherosclerosis and it’s great to eat during the heat of summer as it helps to treat sun stroke. As you can see, okra health benefits are many, do give this dish a try and enjoy its benefits, taste and flavours. Check for detailed recipe at:

http://www.vahrehvah.com/Okra+Soup:1707

Enjoy Cooking!

Vietnamese spicy beef soup is a classic and popular soup usually served with beef or chicken. This soup is also known as Pho in Vietnamese cuisine. This spicy and authentic soup includes noodles made from rice and is often served with Asian basil, mint leaves, basil leaves, lime and bean sprouts that are added to the soup just before serving.

Pho is said to be originated in the early 20^th century in northern Vietnam. History states that the specific place of origin appears to be from southeast of Hanoi in Nam Dinh province, then a substantial textile market, where cooks sought to please both Vietnamese (with local rice noodles, of Chinese origin) and French tastes (cattle were beasts of burden before the French arrived, not usually a source of beef).  It was first sold by vendors from large boxes, until the first pho restaurant opened in the 1920s in Hanoi.

The spicy beef soup is an exceptional mix of aromatic flavours like star anise, cinnamon, basil leaves etc and spiced with some fiery sambal paste.  Who doesn’t love soups? Almost all of us love having soups during rainy and winter days. In Vietnamese repertoire, Spicy beef pho noodle soup is an authentic and classic dish. It is one of the quintessential Vietnamese foods in most of the families living in Vietnam.  Making pho noodle soup takes time but most of it is passive cooking. And remember, you can freeze pho broth for future bowls of steamy hot pho noodle soup! There are enormous varieties of soups that one can make such as Caldo De Res (Beef Soup), Chicken noodle soup, Chow mein soup, Manchow soup etc.

Some believe that pho may have come from the Cantonese rice vermicelli hofan, which are interchangeably abbreviated as either fan or phan in Tu Han Viet. Both fan (phan) and pho refer to the same rice noodles found in Vietnam and Guangdong, China, suggesting rice noodles may have been brought to Vietnam by Cantonese immigrants from Guangdong province in the early 20th century. The noodles are cooked the same way in both places and are likewise often seasoned with fish sauce, garnished with bean sprouts, and served with meatballs and sliced beef. Vietnamese phở, however, is further garnished with fresh mint, cilantro (coriander leaves), basil, bean sprouts, limes, sliced chili peppers and sliced raw beef;  this is especially true of Saigon-style phở. Furthermore, the broth of phở is made from beef bones and fresh onion, whereas the Cantonese broth of fan is made from dried flatfish and other seafood. In some regional varieties, the Vietnamese broth may also have a mildly sweet flavour from Asian yellow rock sugar, but the Cantonese version does not.

The variations in meat, broth and additional garnishes, such as lime, bean sprouts, ngò gai (cilantro), húng quế (Thai/Asian basil), and tương (bean sauce/hoisin sauce) appear to be innovations introduced in the south.  Phở is served in a bowl with a specific cut of white rice noodles (called bánh phở’) in clear beef broth, with slim cuts of beef (steak, fatty flank, lean flank, brisket). Variations feature tendon, tripe, or meatballs in southern Vietnam. Chicken phở is made using the same spices as beef, but the broth is made using only chicken bones and meat, as well as some internal organs of the chicken, such as the heart, the undeveloped eggs and the gizzard.

Traditionally cooking of the broth for beef phở is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use stick or powder), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make. The soup is typically garnishes with onions, chili peppers, cilantro, lime, bean sprouts and Thai basil.

To prepare this exceptional Vietnamese spicy beef soupt, firstly in a big pot, place the 2 beef shanks and 2 lbs oxtails and slightly brown them. Add 1 tablespoon vegetable oil and then add 1 onion, 2 whole cloves, 6 clove garlic, 1 bay leaf, 1 cinnamon stick, 1 tsp fennel seeds, 1 tsp whole coriander, 1 cardamom pod, 6 whole star anise, 6-inch piece ginger sliced, (browned with the beef), 2 tbsp sugar and 3 quarts water (some will evaporate, you’ll have about 2 quarts strained). Cook simmering on low heat for about 5 to 6 hours till the beef is well cooked and to allow the flavours of the spices to permeate into the stock.. To check if the broth is ready, check the marrow bone and the whole marrow gets cleared is when the meat is fully cooked.

Strain the stock and cut the beef into thin slices and again put them back into the stock. Add 1 tbsp soy sauce and 2 tbsp fish sauce and simmer until the broth tastes perfect. Taste broth and adjust seasoning – this is a crucial step. If the broth’s flavour doesn’t quite shine yet, add some more of fish sauce, large pinch of salt or 1 teaspoon of regular sugar.

Follow the directions on your package of noodles – there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed.

Serve in the bowl some prepped rice noodles, bean sprouts, sliced jalapenos, sambal chili sauce, fresh lime wedges, and fresh herbs such as basil, mint and cilantro and over this slowly pour in the hot spicy beef broth.

It is always best that you arrange all other ingredients on a platter and your guests assemble or garnish their own bowls according to their tastes. This is pretty easy and is perfect for summer and winter. It has a nice clean taste and all that cilantro, basil and mint makes a good summer soup. This is way easier than authentic Pho.

Tip: Leg and knuckle bones are the best to make the stock. That’s pure flavouring that makes your Pho taste full, meaty and rich. But let’s say that you can’t find leg/knuckle bones. Go ahead and use whatever beef bones your supermarket has and just supplement with some oxtail bones or a pound of beef meat (rump, chuck, brisket, etc.) for extra flavour.

Enjoy Cooking!

Pineapple salad is a refreshing and exotic dish made with a mix of assorted vegetables that include carrots, spring onions, lemon grass, tomatoes, tender French beans spiced with little fresh red chillies flavored with crushed garlic flakes and soya sauce along with pineapple. Finally sprinkled with some crushed raw peanuts to give that nutty flavor!

This simple and easy salad recipe is very gourmet tasting and scrumptious too. Simply toss some pineapple chunks (fresh or canned) with cucumber, green onion, slices of red pepper, and peanuts together in an easy homemade Thai salad dressing, and voila – a perfect salad that looks and tastes like summer itself. Makes a nice salad to accompany other Thai food dishes, or take it to a barbecue party or potluck where it’s sure to be the talk of the party!

The combination of flavors in this fruit and veggie salad is the perfect combo for a light, refreshing summer salad. The mix of fruits and vegetables provides lots of texture and flavor, and the garlic flavor with soya sauce dressing brings everything together. Generally mixed vegetables and fruit salad is always good to heat and this salad is especially helpful in maintaining good eye sight and healthy and fit body. This salad contains zero fat content and choosing salad to eat regularly, prevents and controls the occurrence of many diseases like heart strokes, high blood pressure and diabetes.

The pineapple salad makes an easy, tasty and unique dish to bring with an amazing poise from the sweetness of the pineapple balanced well with the salty peanuts and soy sauce kicked up with a punch of red chilies and flavored with crushed garlic. The salad is combined with little sugar to create a little sweetness tinge. Apart from the pineapple salad, there are many other variety of fruit or veggie salad like the banana salad, cucumber salad, carrot salad and the very popular Russian salad etc.
Salads can be made with any number of different ingredients according to our creativity, taste and flavor. To make the salad yummier you can combine it with delicious salad dressings which actually enhance the taste of the salad. Some of the dressings popularly used are lime dressing, balsamic dressing, yoghurt dressing, ginger cream dressing etc. This is an unusual and appetizing salad with a combination of pineapple, veggies, greens and nutty peanuts. Salads often bring out the creativity in people. Mixing in fruits to your salads not only brings more of a colorful presentation to your dish, but it awakens the taste buds to you and anyone else lucky enough to try your salad dish.

To prepare the Pineapple salad, firstly parboil beans till slightly tender, but not overcooked. Chop finely spring onion greens and scallion to thin slivers. Mix all ingredients in a large bowl tossing with a wooden spatula till they blend well. Keep covered and refrigerate for 15 to 20 minutes before serving. Serve as crisp fresh salad garnishing with chilli or onion flower.
The pineapple salad is an excellent inspiration of making wonderful dish having a medley of flavors. The mix of vegetables and pineapple is crunchy and has been prepared with small amounts of oil and spices for making it aromatic as well as tasty apart from its nutritional value as antioxidant rich food recipe. You can even mix other fruits and vegetables of your choice other than mentioned in its ingredients to make it tastier and healthy food recipe.

Click on the below link for detailed recipe:

http://www.vahrehvah.com/Pineapple+Salad:176

Enjoy Cooking!