Red Cabbage Salad with Maggie Noodles

(From Banu's Cookbook)

Just a small healthy twist to the Regular Maggie Noodles. Maggie noodles is the Indian version of Ramen Noodles (Instant Noodles). I love Maggie Noodles, but avoid it as it is high in carbs, so decided to add some vegetables and make it as a salad.

Ingredients:
2 cups of Thinly Shredded Red cabbage
1 cup of Chopped Sweet Mini Peppers
1 Packet of Maggie Noodles
2 Tbsp of Chopped Mint Leaves
Lemon Juice
Salt to Taste
1 tsp of Sugar
Crushed Black pepper to taste
2 Tbsp of dry roasted Cashew Nuts
water for cooking Maggie Noodles
1/2 Tsp of Olive Oil

Method:
1. Toss the Red cabbage, Mini Pepper and mint with Lemon juice and salt. Let it sit for a few mins for the cabbage to absorb the lemon juice.
2. Meanwhile heat the water and cook Maggie noodles. Make sure that you do not overcook the noodles. It tastes better if it is slightly under cooked. Do not add the masala packet that comes with the noodle packet.
3. Drain the noodles and toss it with olive oil and let it cool down a bit.
4. In a big salad bowl, add the marinated Cabbage and peppers mixture, the cooked Maggie Noodles, sugar, black pepper and also the cashew nuts. Toss it well and then serve immediately. If you are not serving it right away, it can be refrigerated for a few hours, but it is better served at room temperature rather than cold.

Enjoy and please let me know if you make and if you have any suggestions.

Notes:
1. Cashew nuts is optional. You can even substitute almonds or walnuts.
2. You can even add broccoli and other vegetables to this salad.
3. You can use any kind of noodles for this salad, like the instant Ramen Noodles, Hakka Noodles etc.
4. I have also added a dash of White Vinegar and it tastes pretty good.

Black Eyed Pea Salad

(From Banu's Cookbook)

Ingredients:
1 1/2 Cups of Dry Black Eyed Pea
1 Red Apple Washed and chopped Finely
Handful or more of Cherry Tomatoes washed and chopped
1 Cucumber Chopped Finely
1 small or half Red Onion Chopped Finely
1 or 2 Avocado's Chopped
6-7 Mini Sweet Peppers Chopped Finely
1/4 Cup of Finely Chopped Cilantro
1-2 Thai peppers or Jalapeno peppers chopped Finely

Dressing:
2 Tbsp of Extra Virgin Olive Oil
Lemon Juice
Salt and Pepper to Taste

Method:
1. Wash and Soak the Black Eyed Pea for 3-4 hours or atleast for an hour. Pressure cook them with a little salt for about 3-4 Whistles. You can also cook them on stove top until they are cooked and soft.
2. Drain the water out of the cooked black eyed pea and a mixing bowl - mix all the chopped ingredients, the cooked black eyed pea and the dressing ingredients.
3. Toss well and serve it warm, room temperature or cold.

Notes:
1. I prefer this salad at room temperature.
2. If you cannot soak the black eyed pea, then you just have to pressure cook it for a longer time.
3. You can also add other fruits like strawberries and blueberries.
4. You can also add other ingredients to the dressing like Oregano or Thyme or whatever else that your taste buds prefer.

Black ChickPea, Avocado and Bell Pepper Salad

(From Banu's Cookbook)

Ingredients:

1 Cup of Kala Channa (Black Chick Eyed Pea) - Soaked overnight and then pressure cooked.
1 Avocado Chopped
1 Red Bell Pepper Chopped
1/2 Red Onion Chopped
1/2 Cup of Cucumber Peeled and Chopped
Cilantro for Garnishing

Salad Dressing:
2 tsp of Lemon Juice
2 Tsp of Olive Oil
1/4 tsp of Ginger grated finely
Salt to taste

Method:
1. Mix the Cooked Kala Channa (I drain out any excess water) along with the chopped Avocado, bell pepper, onion, cucumber and cilantro.
2. Add all of the salad dressing ingredients to this mix and toss well. You can always increase the lemon juice if you prefer more tangy.
3. Kala Channa salad is ready to be eat.

Notes:
1. I prefer to mix warm Kala Channa and not cold as Kala Channa does not taste that great when it is cold.
2. You can also add Tomatoes and other Vegetables to this Salad.

Cucumber Tomato Salad with Mint and Avocado

(From Banu's Cookbook)

This is a variation of my own inspired from the salad recipe from Kayln's Kitchen.

Ingredients:
1 Large Cucumber or 3 Small Mini Seedless Cucumbers - Chopped into quarter pieces
2 Medium Roma Tomatoes or 1 Big Cup of Cherry Tomatoes - Chopped
1 Avocado
2 Tbsp or more of Chopped Cilantro
1 Tbsp of Chopped Mint
Lemon Juice
1 Can of Red Kidney Beans (Rinsed and Drained)
1/4 tsp of Chipotle Chilli Pepper powder
Salt to Taste
Black Pepper
Some spicy peanuts for topping

Method:
1. Chop the Avocado and add lemon juice to it.
2. Mix the chopped cucumber and red kidney beans well. To this add the chopped tomatoes and avocado and mix gently.
3. Add salt, black pepper, chopped cilantro, mint and chipotle chilli pepper powder and mix gently.
4. You can serve it topped with some Peanuts as I did. This is optional.

This recipe can be used in South Beach Diet Phase 1.

Salad with cranberries, pears, and walnuts

From Amy’s Cookbook

Ingredients:

1 bag spring lettuce mix (or any kind of lettuce mix)

4oz of goat cheese crumbled (use a plain goat cheese - no added flavors use more or less depending on how much you like goat cheese!!!)

Handful of Dried Cranberries

Handful of chopped walnuts

1-2 bosc pairs (firm) diced - I used a soft pear once, it’s good but not the same

Newmans Own Balsamic Venerate - Light (However much you want - but don’t drench the salad - it should be coated - Make sure it’s the light - I have never used the full fat and calorie version so it may taste slightly different

Cucumber Salad

From Amy's Cookbook
Ingredients:

2 cups yogurt
1 large cucumber, peeled, seeded and diced
2 cloves garlic
2-3 tsp of white vine vinegar
2 tsp chopped fresh mint
2 tsp snipped fresh dill
salt and ground white pepper to taste
1 tbl spoonolive oil - preferably extra virgin

Method:

1. Toss the cucumber with salt in a colander.
2. Let it stand for 30 minutes.
3. Press the excess water out of the cucumber,rinse quickly and blot to dry.
4. Keep aside.
5. Mash the 2 cloves of garlic with a little salt.
6. Combine the yogurt, cucumbers and garlic in a medium bowl with the white vinegar, fresh mint and fresh dill.
7. Add salt and white pepper to taste.
8. Drizzle over the salad the olive oil.