Italian Blend Salad with Orange Strawberry Dressing and Toasted Almonds

This is a very beautiful and colorful salad which is very simple to make and yet tasty and healthy. I served this salad with sauted onions and baby Bella mushroom. This salad can be paired with any other recipe or meat if you want to. I loved this combination of sweet and ranginess from the salad and buttery, earthy and spicy flavor from the mushrooms. I hope you guys will also try and feel good about it.

Ingredients:

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Orange Strawberry Dressing:

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2 Oranges

1/2 box of Strawberries de-steamed

Salt and Pepper to taste

1 tbsp Olive oil

1 tsp Lemon juice

1/4 cup Almonds

1 bag of Italian blend Salad

Onion Mushroom Saute

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1 box of Baby Bella Mushroom, wiped clean with a damp kitchen towel or paper

1 big Red Onion sliced

1 tsp Red Pepper flakes

Salt and Pepper to taste

1 tsp Soy Sauce

1 tsp Hoisin sauce

1 tsp Olive oil

1 tbsp Butter (Unsalted)

Method:

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Italian Blend Salad with Orange Strawberry dressing with Toasted Almonds:

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1. First zest the orange and add to a bowl. Then peel off the skin and make sections of the orange and add the sections to the same bowl. Finally squeeze the remaining part of the orange to get some of the juices.

Here is a video demonstrating how to zest, peel and section an orange.

2. Wash the strawberries, remove the stems of the strawberry and quarter it and add to the same bowl of oranges.

3. Add the remaining ingredients and mix well, make sure you don't break the fruits.

4. In a pan on medium heat add the almonds and toast them for about 5 mins until slightly golden brown and off the flame and let it cool a bit.

5. This should be done just before serving, In a large salad bowl or platter, arrange the Italian salad greens, and over the top add the Orange Strawberry dressing and top it with the toasted almonds.

Mushroom Onion Saute:

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1. Slice the wiped mushroom and keep aside.

A little help with a video on how to clean and cut the mushroms.

2. In a pan add oil and butter and when the butter melts, add onions,mushrooms, salt, pepper and red pepper flakes and saute it until they are soft and all the water is evaporated.

3. Add the soy sauce and hoisin sauce and saute if again for a min and serve hot with the salad.

Re-posting this recipe to send to the event "Salad Spread" hosted by Taste Junction

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Stuffed Milagai Bajji / Stuffed Chilli Bajji

           The very thought of having Stuffed Bajji's on a rainy evening sounds awesome. One can prepare Bajjis using Onions, Potatoes etc. This stuffed bajji / Milaga bajji as it is called in Tamil is prepared from Jalapenos. Jalapenos is a kind of chili which is less hotter in taste than the normal chilies used in cooking. For this reason it is widely used for preparing Milaga bajjis. The original name of this chili is Anaheium pepper which traces its origins from California.



           Usually small / medium sized jalapenos are used in preparation. However this time, I have managed to prepare the same dish with larger sized Jalapenos with small frying pan which I have.(As i didn't get medium size jalapenos) I hope my experiment turns out to be great. This dish goes well with a hot mint chutney or any kind of sauce.

Ingredients:



Anaheium Pepper / Jalapenos / Bajji milagai - 5

Besan (Gram Flour) - 1 cup

Red chili powder - 1 teaspoon

Salt - To taste

Oil - Sufficient amount needed for deep frying


For Stuffing:



Potato - 2 medium sized

Cumin seeds - 1/2 teaspoon

Onion - 1 medium size, finely chopped

Asafoetida - A pinch

Garlic - 1/2 teaspoon minced

Coriander leaves - 2 strings, finely chopped,

Oil - 2 teaspoon



Method:



For Stuffing:



1) Wash the potatoes and pressure cook them.

2) When pressure subsides, take out the potatoes and peel their skin.

3) Mash them well using a steel masher or by hand.

4) Take a pan and add 2 teaspoon of oil.

5) Add cumin seeds and wait for seeds to splutter.

6) Add asefoetida and onion and saute them well till onions turn translucent.

7) Add mashed potatoes and salt. Fry them till you don't sense the raw smell of potato.

8) Once the potatoes are ready, keep it aside.



For Bajji:



1) In a mixing bowl, add besan, red chili powder and salt. Add little water and prepare a batter.

2) It is enough to prepare a batter which is of medium thickness.

3) Now, take the jalapenos and wash them well. Then, wipe them using a clean towel.

4) Slice the Jalapenos in a vertical (lengthwise fashion) from the twig to the tail of it as shown in the Fig 1 (Sliced chillies)

Fig 1 - Sliced Chillies

5) If required, remove the seeds from the Jalapenos gently.

6) Stuff the potato mix inside the sliced Jalapenos using a spoon. Once it is stuffed, keep it aside. Repeat this step for the remaining Jalapenos.

7) The Stuffed jalapenos will appear as shown in Fig 2 (Stuffed chillies)

Fig 2 - Stuffed Chillies

8) Heat oil in a wide pan and add oil for deep frying.

9) When oil is hot, dip the stuffed jalapenos in the besan and fry them in oil.

10) When the stuffed Jalapenos are fried well, remove them from oil and serve with chutney or sauce. Fig 3 (Stuffed Chili Bajji Ready)

Fig 3 - Stuffed Chili Bajji Ready

I have tasted it and it is spicy and yummy. Don't you want to try this simple dish at your home? I am sure, you will.