Recipe: Tasty Burnt Garlic Veggie Salad

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.

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

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.