Full disclosure — I’m a Middle East kid, a third culture kid to be exact, and my love for Lebanese cuisine runs deep, second only to desi food. Fattoush Salad and Saudi Champagne are my two absolute favorites, and the day I figured out how to make both at home, restaurant style, changed everything. Now I always have pita chips in the house. Because Fattoush emergencies are real ok

To give my new cooks an intro, Fattoush is a Middle Eastern Salad extremely popular in the region, it’s like Kachumber in a Desi house or Caesar Salad in the West. Everyone knows it, everyone loves it! It has a colorful salad base with lots of vegetables like cucumbers, tomatoes, radishes, and it has a dark, zesty, sweet, and tangy salad dressing made with pomegranate molasses. And the star of the show, it has these crazy crispy pita chips on top that OMG I kid you not, changes Salad “crunch” meaning.

Ingredients

Fattoush is definitely a regional dish, and while the veggies are very basic, you will need some specific ingredients for the dressing. Here’s what you need:

For the Salad

A fattoush salad is essentially a “tossed salad,” so there aren’t any hard rules for what vegetables you can add to it. The most common in restaurants are romaine lettuce, radishes, capsicum, cucumber, onions, tomato, fresh mint, and parsley. Pick your favorites or whatever you have at hand and just roll with it.

For the Dressing

• Sumac – A red lemony spice powder commonly used in Middle Eastern cooking – Just use extra lemon juice if you don’t have this.
• Pomegranate Molasses – This is pomegranate juice concentrate that gives the fattoush dressing its characteristic dark color and flavor. This one is UNSKIPPABLE for the perfect fattoush dressing, yeah, sorry! Check the ingredients label to see if it has sugar listed in the ingredients. If there isn’t any added sugar, you will have to add honey or a sweetener of your choice to the dressing. You’ll find them in the ethnic section of your grocery store or just run into your local Arab grocery store.
• Dried Mint – Add aroma, but you can work without it too.
• Salt and Pepper – Of course
• Olive oil – Very important for any salad, really
• Lemon Juice – For the acid.

For Pita Chips

Use the real Khubs to make pita chips at home by deep frying or air frying. Here’s a little secret: if you are unable to get your hands on the authentic khubs, buy samosa leaves instead, cut them into pieces, and fry! That is a much better alternative to buying thick pita bread, which won’t crisp up how we want it to.

See the recipe card for full information on ingredients and quantities

Instructions

Let me walk you through the steps in this simple pictorial.

Step 1a: To make the dressing, combine all the ingredients in a jar and put a lid.

Step 1b: Shake the jar 5 to 10 times or until you see a smooth dressing. Set aside.

TIP: If you are like me and have fallen in love with the dressing, make a large batch of the dressing in one go and just place it in the fridge for instant fattoush.

Step 2: Cut up the khubs/pita into thin strips and then small 1/2 inch squares.

Step 2: You can airfry or bake the pita chips by spreading it out on the pan, drizzling some olive oil, and baking for 5 minutes or until golden brown.

TIP: Separate the layers of khubs before or after cutting to make sure they aren’t stuck together. This is to ensure that you get nice crispy chips

Step 2: OR you can fry them in medium-hot oil for 2 minutes tops.

Step 2b: Allow your pita chips to cool down and set aside.

Step 3a: Toss all the sliced/chopped vegetables in your salad bowl.

Step 3b: Give it a good toss.

Step 3c: Add your salad dressing.

Step 3d: Top with homemade pita chips and serve.

What to serve with Fattoush

It’s crazy how this Middle Eastern salad pairs so well with Desi and Western food! My family especially loves it with Fish Tahiri and raita. Here are some top-tier fattoush pairings:

• Serve it with Desi barbecue like Chicken tikka, Malai Boti, or Bihari Tikka
• Pairs so well with mild rice dishes like Malai Boti Pulao and Matar Pulao
• Serve it with a full roast chicken like Lahori Chargha or Chicken Sajji
• I love making Fattoush as individual mini servings for high-teas.

Frequently Asked Questions

More Salad-y Recipes for you to try:

Looking for other recipes like this? Try these:

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Fattoush Salad

A Middle Eastern tossed salad topped with crispy pita chips and a dark, sweet and tangy dressing

Course Appetizer, Salad

Cuisine Mediterranean/Middle Eastern

Diet Halal

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Servings 6 servings

Calories 57kcal

Author Wajiha

Ingredients

Salad Ingredients

• 5-6 whole Romaine Lettuce leaves or any available salad leaf
• 1-2 whole Radish
• 6-7 whole Mint leaves
• 1 medium onion
• 3 tablespoon finely chopped parsley
• 1 whole cucumber
• 1/2 medium tomato
• 1/2 medium green bell pepper optional
• 1 tablespoon pomegranate seeds

Salad Dressing

• 1/4 teaspoon salt or to taste
• 1/2 teaspoon sumac see notes
• 1 tablespoon pomegranate molasses
• 1 tablespoon lemon juice
• 1/2 teaspoon crushed black pepper or powder
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey optional- see notes
• 1/4 teaspoon dried mint leaves optional

Topping

• 1/2 piece Khubs or Pita bread
• dash olive oil

Instructions

• To make the pita chips, use the piece of khubus that you have at hand and cut it into small square 1/2 inch pieces. Separate the layers of khubs to open it up.
• For a traditional deep frying method, put the chips in a frying pan with atleast 1 to 1 cm of cooking oil. Heat the oil to a medium and add in your chips in batches without crowding the pan. Fry for a minute or 2 or until you see the chips turn light golden brown in color.
• Use a spider or a slotted spoon to remove the chips from the oil and onto a plate lined with paper towel. You can seasoning it with salt and pepper if you like, but thats totally optional
• To airfry or bake, put the pita chips onto a baking tray and drizzle olive oil generously. Use your hands or spoons to mix up the pita chips to make sure they are coated with some oil. Spread them out on the tray and bake at 180℃ or 375℉ for 3 to 4 minutes or until a good chunks of them turn light golden. Remove from the oven and leave on the counter for 10 minutes to allow them to cool down and crisp up. They wont change color but they will still be cripsy.
• To make the dressing, add all the ingredients in a jar with a tight lid and shake until you see an even dressing.
• Chop up all the vegetables into small cubes and slice the radish thinly.

Assembly

• Toss all the prepared vegetables into the salad serving bowl.
• Drizzle the salad dressing all over it and give it a good toss.
• Top with crispy pita chips. Serve as an appetizer or a side salad.

Notes

• If you are using pomegranate molasses made from pure pomegranate juice, then it may not be sweet, and you will have to add just a dash of sweetener like honey, maple syrup, stevia, or sugar. You may also get sweetened pomegranate molasses, in which case, you can skip the sweetener. Check the label on the back of your bottle to see which one you have. 
• Sumac is a red lemony spice powder. If you don’t have it at hand, skip it and use the zest of a lemon instead.
• You can fry or bake the pita bread in advance and store it in containers for weeks. You can also make the salad dressing in advance and store it in the fridge for up to 2 weeks. 
• Assemble the fattoush when you are ready to eat. But you can chop up the veggies in the morning or the night before when needed. 

Nutrition

Serving: 1serving | Calories: 57kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 124mg | Potassium: 68mg | Fiber: 1g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 0.2mg

The post Fattoush Salad With Pita Chips appeared first on Butter Over Bae.

To be honest, this is literally the ONLY salad in Pakistani and North Indian cuisine, that has a proper name and a dressing. Otherwise, growing up, for most of us, salad pretty much meant, sliced cucumbers, tomatoes, and onions on a plate.

What is Kachumber Salad?

The word Kachumber, (pronounced as Ka-choo-mer), means “pounded” or grounded. As the name suggests, common vegetables like onions, tomato, and cucumber are chopped up and tossed together to create this salad. This is literally the only salad that has an actual name in the Pakistani and North Indian cuisine. Otherwise, salads per se don’t really exist, and the vegetables are usually just eaten in “bhujia” or dry curry form, like the lauki ki bhujia “bottle gourd curry”.

Ingredients and Substitutions

Every family has their own favorite veggies and their own preferred dressing for this salad. I’m going to put up the one most commonly eaten in restaurants and at home.

• Cucumbers – This is the essential of a kachumber salad, which is sometimes also called the “cucumber salad”. You can peel the cucumber or leave it on for crunch. I personally prefer leaving it on, and only peel if my cucumbers are extra bitter.
• Onions – I use red onions because I like how they taste. You can use shallots or yellow onions too.
• Tomato – You need firm, juicy, ripe tomatoes for this recipe to make sure that they don’t squish when being chopped finely. Use any tomato you have at hand, as long as they are juicy and red.
• Seasoning – This recipe uses a very basic, lemon, salt, and pepper seasoning. But I am going to give you some fun add-ons at the end if you feel like spicing things up!

See the recipe card for full information on ingredients and quantities

Variations and Add-ons

This is the fun part, where you take an average Joe (not the serial killer kind) (shoutout YOU fans) and make it your own.

• Make it Spicy
  Pack your salad with heat by adding just a dash of cayenne pepper powder or sliced up Thai chilies.
• Add more vegetables
  Add any favorite or seasonal vegetable to this salad. My personal favorite add-ons are carrots, radishes, and sometimes bell peppers.
• Flavor enhancers
  For a fancier salad dressing, try adding chaat masala, which is a very popular spice mix to add to this salad. Or try roasted cumin seed powder or a pinch of garam masala powder. They all add warmth and subtle heat to the dish. I love adding dahi bara masala to my kachumber sometimes. You can also try adding a small clove of finely chopped garlic.
• For Crunch
  Although the vegetables add the perfect crunch to this recipe, try topping it off with crispy pappar, crushed chips or peanuts.
• Fruit and Carbs
  Kachumber Salad with Mango and/or pomegranate are apparently popular add on in a lot of restaurants during summers. I haven’t been daring enough to try it, but maybe you can. Chickpeas is another favorite to add to your kachumber. My recommendation would be to add chickpeas and chaat masala together for a perfect hearty snack.
• Kachumber Salad with Yogurt
  For recipes like tahiri or biryani, it is common practice to make a kachumbar raita, where this salad is mixed with beaten yogurt to make a sort of loaded raita.

Ofcourse, the best kachumbar salad version for you, is the one that your palate eventually falls in love with.

How to make Kachumber Salad

The only real skill you need for this salad is, your chopping. And honestly you can bypass that too, if you have a hand chopper, like this Easy Pull Food Chopper and Manual Food Processor. There is no right or wrong way to chop this salad, go with whatever size and shape you prefer.

STEP 1 – Chop up all the vegetables by a knife or a chopper

STEP 2 – Toss all the vegetables in a bowl

STEP 3 – Prepare the seasoning seperately

STEP 4 – Pour the seasoning all over the salad and mix.

Top tip

Only add the dressing to the vegetables when you are ready to eat. The salt releases water from the vegetables and you’ll get a lot of liquid floating at the base of your salad if you let the dressing sit in the salad for hours.

Recipe FAQs

What to Serve with Kachumber Salad

Oh, everything! It literally goes well with everything I kid you not. But fine, I’ll give you some sweet pairing option

• Fried fish, daal chawal (lentil rice)
• A good roast chicken and palak raita! Yummm
• On the side of a pulao and a kebab like the chicken cheddar kebab
• Served with freshly grilled chicken tikka
• Of course, who can forget, A classic chicken biryani
• Honestly, I enjoy it as a dip for my tortilla chips, when I am watching my calories

More Salad Recipes

I love pairing these salads with my mains. See for yourself

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Kachumber Salad

This is a traditional Pakistani/North Indian salad made with onions, tomato and cucumber with a simple dressing and a whole lot of variation options

Course Salad

Cuisine Indian, pakistani, South Asian

Diet Gluten Free, Halal, Low Calorie, Vegan

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 2 servings

Calories 50kcal

Author Wajiha

Equipment

• 1 manual chopper optional

Ingredients

• 1 medium red onion or any onion you prefer
• 1 small tomato
• 2 medium cucumbers
• 2 to 3 fresh salad leaves of your choice optional

Salad Dressing

• 1/4 teaspoon table salt or to taste
• 1/2 teaspoon freshly ground black peppercorns
• 2 tablespoon lemon juice

Instructions

• Finely dice all the vegetables and salad leaves into around 1/4th cubes
• Toss the chopped vegetables into a bowl and mix well.
• Prepare the salad dressing by combining the salt, black pepper and lemon juice.
• Pour the salad dressing over the vegetables and mix. Serve immediately.

  To serve later, keep the salad dressing seperate, and only pour when ready to serve.

Notes

• The cucumbers can be used peeled or unpeeled, based on your preference. But I’d recommend to peel the cucumbers if they are bitter.
• Your chopping can be done with a knife or a simple hand chopper
• Do not add the dressing to your salad if you aren’t ready to eat. Keep the dressing separately, if you are preparing the salad hours before having it.

Variations and ad-ons

• Spices – Just a dash of cayenne pepper powder or sliced-up thai chilies to pack heat. 
• Other vegetables and fruits – Any seasonal or favorite produce. Popular options include carrots, radishes, bell peppers, mango and pomegranates. 
• Flavor enhancers – Chaat masala, garam masala powder, or roasted cumin seed powder. Minced chopped garlic
• For Crunch –  pappar, crushed chips, or peanuts.
• Yogurt

Nutrition

Serving: 1g | Calories: 50kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 377mg | Fiber: 2g | Sugar: 6g | Vitamin A: 241IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 1mg

The post Simple Kachumber Salad Recipe appeared first on Butter Over Bae.

I usually think of this macaroni salad as a side to most of my elaborate dinner parties (its crazy how well this complements Biryani btw!) but sometimes they can be a side for dinner too! Here’s some quick Protein options you can pair this pasta salad with:

• Chicken tikka
• Dynamite shrimps
• Spicy Fish fry
• Chicken, oats and vegetable kebabs

Whatever you decide to pair it with, its going to be a hit! Oh and btw, if you are specifically looking for a sweet tangy salad recipe, this Cashew salad is also a perfect option for that.

How long can it last in the fridge?

• This recipe has sugar and vinegar both, which act as preservatives. So even though, this salad has apples and fresh bell peppers in it, you can easily keep in it in the fridge for about 4 days and consume it within that time, without it going bad, or your apples turning brown.
• You can also freeze any left over salad dressing to use later.

Simple Steps to make this Creamy Pasta Salad

So I used the smaller macaronis for this recipe just because it looks pretty with the finely cut veggies with it. You can of course use the bigger ones if you have those, or the sea-shells one

We are going to start by boiling our pasta in hot water with a little bit of salt. This pasta is not going to be cooked later on, so you wanna make sure that you have a fully cooked pasta when you are done boiling it (rather than the regular al-dente pasta)

We don’t need the pasta water for this recipe either, so you can strain all the pasta water and wash the pasta in cold water. Also, all pastas absorb water/sauce as they cool down. Here’s a little tip that I like to follow for pasta salad.

TIP: Add a cup of chilled milk to the pasta, toss it around and keep in the fridge. This way, the pasta expands a little in the fridge, absorbs the milk and doesn’t absorb the dressing later on.

If you want to have it right away, keep the pasta in the freezer while you prepare the veggies and dressing. Or if you are going to consume it later in the day or the next day, you can easily leave it in the fridge. Let it chill in the fridge, while we prep our veggies.

TIP: If you are preparing this pasta salad for an event your hosting, you can easily prepare this a day in advance.

The vegetables

The veggie selection for this pasta has been made to compliment the dressing. I used green, red and yellow bell peppers, apple and corn. Yellow bell peppers are sweet, so they, along with apples add a really nice sweet crunch to the pasta. Green bell peppers and corns are neutral and add that color and crunch to the dish. Didn’t have any corn on me when I made this, but dudeee its goes soo well with this recipe! You can ofcourse experiment and add any other veggies that you’d like to.

The salad dressing

The first time I made this salad, it had lots of mayo, and basically nothing else. But over the years, I started swapping yogurt and cream for the majority of the mayo and it tastes EXACTLY the same! So I have stuck by it! Add all the dressing ingredients in a bowl and mix with a whisk. You can adjust your seasoning later as well.

Next, simply dump in all the salad ingredients in the dressing. Macaroni, chopped bell peppers and apple. Mix it well and viola! its ready!

Alternatively, you can also mix all the pasta salad ingredients in another bowl and add the salad dressing later. This will give you more control over how much dressing you want.

Fix your seasoning now and ideally, let it chill in the fridge for half an hour before serving. (or you know…ignore what I said and dig right in.)

Alternates, fixes and remixes

Healthier Substitutions

• If you don’t want to use mayo or cream, simply swap them for more yogurt.
• You can substitute sugar with honey.
• You can also use whole wheat pasta instead of regular ones.
• Go for nut milks in place of regular milk.

Fixes and Remixes of the Pasta salad

• If your pasta dries out the next day, add a little bit of milk to bring it back to a creamier consistency.
• Add more vinegar to make it more tart.
• Go with your gut and add veggies that you think you’d like in this recipe. Ice berg lettuce, peas and carrots would work really well with this pasta.
• Make it spicier by adding crushed red chili or hot sauce in the mix.
• Add shredded chicken to add a bit of protein in the mix.
• Grill a piece of chicken or beef and serve as a full meal.
• Mix all the salad ingredients and reserve the salad dressing to drizzle on top of the pasta to control the level of dressing you want.

Sweet & Creamy Pasta Salad Recipe

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Creamy pasta salad

A sweet and tangy creamy pasta salad made with apples and bell peppers, some creamy base and elbow macaroni

Course brunch, Snacks, Sides and Starters

Cuisine Continental, International

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 10 servings

Calories 184kcal

Author Wajiha

Ingredients

Dressing

• 1 cup yogurt
• 1/2 cup fresh cream
• 1/4 cup mayonnaise
• 1 tsp salt
• 1 tbsp black pepper
• 3 tbsp vinegar
• 3 tbsp sugar

Salad

• 2 cups uncooked macaroni small
• 1 cup milk
• 2 cup of finely chopped bell-pepper ideally a mix of yellow and green
• 1 apple finely chopped
• 1/2 cup corn optional

Instructions

• Boil pasta according to packet instruction with a little salt. Cook pasta fully.
• Strain the pasta, wash with cold water and transfer into a bowl. Add a cup of cold milk to the pasta and cover. Leave in the fridge to chill for at least an hour.
• In a bowl, mix salt, sugar, black pepper, vinegar, cream, yogurt and mayo with a whisk.
• Toss in the apples, chilled pasta, bell peppers and corns.
• Mix well and adjust seasoning.
• Serve immediately or keep back in the fridge to serve later

Notes

All pastas dry out, eventually. You can add splash of cold milk to fix the pasta.

The sugar and vinegar act as preservative, so the apples don’t turn brown.

It can stay in the fridge for up to 4 days.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 301mg | Fiber: 2g | Sugar: 9g

The post Sweet and Creamy Pasta Salad appeared first on Butter Over Bae.

I originally made this salad so I could finally have some variation to serve on dinner parties, other than the more popular pasta salad and sweet cashew salad that I regularly make. But I now think, this is going into the list of “strawberry season must-make recipes”. The ingredients are very simple and if you like berries and greens, this is the salad for you.

Bonus: This salad has a nice sweet and tangy Salad dressing made with strawberries that just adds that extra oomph.

Making the strawberry Vinaigrette

This strawberry vinaigrette is literally the show stealer. The bright pink color, and a sweet tangy flavor makes it stand apart from regular dressings

The dressing has strawberries in it, other than oil, vinegar, honey and seasoning. You can use frozen or fresh strawberries for this mix. Simply chuck all the ingredients in a blender and blend away. Or you could even use an immersion blender to get the job done. Once you get a nice smooth mix, you know its done.

How to store and use the strawberry vinaigrette?

Make the vinaigrette and store separately. Use it on the salad when you are ready to eat. This dressing can last for up-to 3 days in the fridge, if you make excess. Keep in a container with lid.

Other salad dressing options:

• You can use the same recipe and use raspberries instead of strawberries.
• You can also do a basic vinaigrette to go with this salad, with lemon, olive oil, salt, pepper and honey.
• You can simply chose to season the salad with lemon, salt and pepper.

Ingredients for the Green berry Salad

All the ingredients you need to whip up this salad are neatly laid out in the picture above. There’s some spinach, blueberry and strawberries, almonds, feta cheese and of course, the strawberry vinaigrette.

Ingredient Alternatives

Spinach – If you aren’t fond of spinach or don’t have any at hand, you can use arugula or rocket leaves as well!

Feta cheese – Feta cheese is a personal preference, having been born and raised in the Middle East. But you can also use goat cheese instead of Feta

Berries – This salad is essentially based on strawberries, so of course that isn’t substitute-able. But you can add black berries or raspberries in the mix.

Nuts – I went with almonds for this particular recipe. But be creative and add any nuts of your liking, like walnuts, pecan or cashew. Or skip nuts altogether!

How to keep your greens fresh

Greens that are consumed raw need to be fresh and crunchy when you eat them. Best way to keep your greens looking fresh, is washing them by ice cold water.

Fill a large bowl with ice cold water and dip your spinach or arugula or any other greens in it. Making sure that they are fully submerged. Let the leaves sit in for 5 mins. Slowly start removing the leaves from the top, trying not to disturb the water a lot. You will see a layer of dirt collected at the bottom of your bowl. You can rinse these leaves once more with cold water and they are good to go!

Assembling the Spinach and Berry Salad

You can stop right here and refrigerate the salad if you are going to have it later. If you are going to have it right away, then top it with some almonds and drizzle that rich strawberry vinaggraite and dig right in.

Make it a meal.

This salad is already packed with nutrients and is super filling. But you can also turn it into a full fledged meal with a piece of grilled fish or chicken right on top of it, (marinated with some basic salt, pepper, lemon and garlic).

Add some pita chips to add some crunch and carbs to the meal.

How to store it?

You can store the salad in any container with lid, for up to 3 days as long as you haven’t poured in the vinaigrette.

More Recipes on the Blog

Here are more nutritious recipes for you to try:

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Berry Salad

A sweet salad made with a combination of leafy greens, strawberry, blueberries, nuts and feta cheese, paired with a vinaigrette made with strawberries.

Course brunch, Salad, Side Dish

Cuisine International

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 600kcal

Author Wajiha

Ingredients

Salad

• 1 cup strawberries thinly sliced
• 3/4 cup blueberries
• 5 cups spinach leaves
• 1/2 cup crumbled goat cheese or feta cheese
• 12 to 13 roasted almonds sliced or whole

Strawberry Vinaigrette

• 2 pinches of salt
• 1/2 cup strawberries fresh or frozen
• 2 tbsp olive oil
• 1/4 cup honey
• 1/2 tsp of black pepper powder or freshly crushed adjust to taste
• 1 tbsp of vinegar

Instructions

• Strawberry Vinaigrette
• Toss all the ingredients of the Vinaigrette in the blender and blend until you reach a smooth silky consistency.
• Pour in a small bowl or cup with a lid.
• Keep refrigerated till it needs to be used.
• Salad assembling
• Wash the green leaves with ice cold water and pat dry.
• Layer a bowl with all the greens and add berries and nuts on top of it.
• Crumble cheese on the salad and drizzle the salad dressing all over.
• Consume immediately after adding dressing.
  

Nutrition

Serving: 1g | Calories: 600kcal | Carbohydrates: 73g | Protein: 29g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 20g | Cholesterol: 39mg | Sodium: 883mg | Fiber: 16g | Sugar: 50g

The post Spinach and Berry Salad with Strawberry vinaigrette appeared first on Butter Over Bae.

I kid you not, twice I’ve had this bowl of colorful goodness and potato wedges for dinner and it was glorious! Oh and did I tell you? this pairs perfectly with the Malai Boti Pulao I’ve made on the blog for you guys. Or you could also put this up on a brunch table. Just FYI stuff

Did you look at those glorious colors? Rainbow in a bowl wouldn’t be an exaggeration right?

To make this salad, all you need is:

1. A simple grater or food ninja to do the vegetable shredding for you (or you know….your mom?)
2. Basic, VERY basic ingredients for the salad dressing
3. The will to eat a salad ( I run low on that more often than you know..but not for this one)

LET’S MAKE THE HONEY SALAD DRESSING FIRST

All you need to make this hassle free salad dressing, are the ingredients and a jar. Yup! yup! Just add all the ingredients; honey, pepper, salt, vinegar, olive oil and mayo in the jar and shake it till you make it! Or you know go old school and get a bowl and whisk the dressing up! Whatever works!

ASSEMBLE THE CRUNCHY CASHEW SALAD

Here’s a bird view of all that you’ll need. There’s some carrots, red cabbages, cashew nuts, capsicum, iceberg lettuce, the salad dressing andddd also a small bowl of potato chips. What??? These potato chips are called Slims back home in Pakistan. Use any chips you want, and if you are eating this for health reasons…(gasp!!) Just skip the Chips and you are good to go!

You are probably not going to neatly place all your shredded veggies in bowls like these cz duh why would you do that to yourself. (I had to take a picture so am ya I had to do the dishes too…feel me!) On non-blogging days, aka normal days, I just dump all my salad ingredients as I grate them in my big bowl. Mix everythinggggg together and drizzle some good amount of dressing on top.

And then I kick back with this bowl and fork in my hand, the TV remote in the other and watch F.R.I.E.N.D.S all over again. Life’s sorted.

SUBSTITUTES AND REMIXES

Mayo Alternative

So if you don’t want to add Mayo, you can always substitute it with Greek Yogurt. The mayo in essence only adds a creamy texture to the dressing so Greek yogurt will have you covered there. You can also completely skip this ingredient if you want.

Make this a Meal

Add pieces of grilled chicken or shrimp to it and you are looking at a full fledged dinner plate. ( I mean I’d still probably add some potato wedges on the side but you know it’s nice to think we can live without carbs). Do a simple black pepper, salt, garlic and soy sauce marination for your grilled chicken or shrimp and it will complement your salad very well.

Portion Control

If you are trying to eat healthier all by yourself and wanna make this salad just for you, just cut down the quantities of all the ingredients by half and you will have a nice big bowl of serving ready to be eaten as dinner.

Potatoes not potating

The potato chips are literally just for the nice crunch in between, and also the indulgence (teh heh). You could easily substitute it with fried chowmein or pita chips or Croutons or some yum papars! Or you know…skip it completely if that’s something your not into.

More Recipes to try

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Crunchy Cashew Salad

A crunchy Cashew and vegetable salad topped with some honey mayo dressing and thin potato chips

Course Salad

Cuisine Asian, Continental

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 283kcal

Author Wajiha

Ingredients

Salad Dressing

• 2 tbsp olive oil
• 3 tbsp vinegar
• 3 tbsp honey
• 2 tbsp Mayo
• 1/2 tsp salt
• 1 tsp black pepper powder

Salad ingredients

• 2 cups red cabbage shredded
• 1 cup carrot shredded
• 1 1/2 cup chopped iceberg or any salad leaves available
• 1 cup capsicum sliced
• 1 cup roasted cashew nuts
• 1/2 cup crunchy spicy potato chips optional

Instructions

• In a bowl, add all the salad dressing ingredients and whisk till the mayo and oil form a homogenous mixture. (you can also dump all the ingredients in a jar and shake vigorously to do this)
• Mix all the ingredients for the salad together and top it off with the salad dressing.

Notes

Best to consume immediately or within 2 days.

To make it a meal, marinate some chicken or shrimp in a simple black pepper, salt, garlic and soy sauce marination. This works best for this salad

Nutrition

Serving: 1serving | Calories: 283kcal | Carbohydrates: 26g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 412mg | Fiber: 3g | Sugar: 14g

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