Let’s learn how to make an easy green salad with mixed greens, parmesan cheese, red onion, tomatoes, cucumber, croutons, and a quick balsamic vinaigrette. This salad recipe is simple and can be the perfect side dish to any meal. It is easy to throw together and a great way to eat extra greens. You will also see that the flavors are delicious and fresh.
This healthy and easy green salad will go perfectly with night meals. You can also serve it to friends and family at any time because it is too good and easy to make. There is nothing fancy about this basic salad recipe and you will love it. Sometimes simple is best and that is true in the case of healthy and easy green salad.
Discussing Ingredients You should be able to find most of these ingredients at a supermarket and you can get them cheap if you use super savers and special offers to get these. You could get these ingredients through Lidl offers that make up the premium quality with freshness on budget. The greens are the most important part of the salad. You can use mixed greens or chopped Romaine lettuce. Other good options include kale, butter lettuce or arugula, use whatever you can find in your fridge. For this green salad, we would suggest you to use grape or cherry tomatoes. Seedless cucumber slices should add a refreshing crunch. A small amount of red onions will give the salad color and a pop of flavor and color. You can leave it out if you do not like onions.
It is important to make sure you use good quality Parmesan cheese for this salad. We would recommend you to use shaved or freshly grated Parmesan cheese. We highly recommend you to add homemade croutons to this salad. They are easy to make and you can keep them in an airtight container for about a week. If you want the salad to be gluten-free or don’t have time, you don’t have to add them.
Please do not forget that it is balsamic vinaigrette dressing what makes this salad. It should be easy to make the dressing at home. You probably already have all the ingredients required in your kitchen. We would recommend you to make the vinaigrette dressing in advance. This can also be kept in the fridge for about a week. Homemade balsamic vinaigrette should prove to be much better than store bought dressing.
How to Make it? This salad can be made every single week because, as mentioned previously, it is so easy. There should be no excuses when it comes to this healthy and easy green salad. You might want to start eating this salad with every single meal. It is that easy and that good.
You could make the croutons and balsamic vinaigrette dressing at home and in advance. We would suggest you to also wash your greens in advance. You could use a salad spinner to properly wash and dry your greens. If you want, you could also chop your salad greens and store them in a plastic bag or a container with paper towels. That way your salad greens will stay fresh.
You could also cut up the onions, cucumbers, and halve your tomatoes in advance. This way, when it is time, all you will have to do is toss your salad. When it is time you can combine the greens, cucumber, red onion, tomatoes, Parmesan cheese, and croutons in a large bowl. Drizzle with balsamic vinaigrette and toss well before you start serving. It is really that easy and simple to make.
What can you serve with Green Salad? As we have mentioned earlier, this healthy and easy green salad could be served with any meal. It is a basic side salad. You might even start calling it your house salad as it most likely will become a family favorite.
You can make it whenever you want to. You can even make a meal out of the salad if you wanted to. Try to top the salad with grilled chicken, shrimp, beef, salmon, or beans. Needless to say, the salad is loaded with vitamins and minerals. Eating it everyday will definitely help you stay healthy. This salad should not only taste good but it will also offer a huge nutritional benefit with every meal.
Spicy Chicken 555 recipe Andhra style starter inspired from Meghana Foods in Bangalore.
Chicken 555 is one of the very popular starters you will find in Bangalore based restaurants. I have no idea as to why its called as 555. Chicken 555 is nothing but fried chicken strips tossed in a spicy, herby masala with a lavish amount of garlic. Its one of my son’s favorite and especially the one that comes from Meghana foods. I will not say that this actually tastes exactly like the one from Meghana but its close. Here is the recipe for Chicken 555, my style.
Here are some of the items that will be helpful for making this recipe. Non Stick Pan Turmeric Powder with natural oils Coriander Powder Red Chilli Powder Soy Sauce
Here is the video of how to make chicken 555
Here is the step by step tutorial of how to make chicken 555 Cut the boneless chicken breasts into thin strips. To the strips add in the egg, turmeric and salt.
Mix well to combine.
Add in the corn starch and maida. Mix well to combine. Marinate for 30 minutes.
Traditionally the chicken is deep fried. I have shallow fried the chicken today to keep it a little healthy. Heat vegetable oil in a pan and add in the chicken strips one by one to the pan. Fry for two minutes. Turn after two minutes and cook for a couple of minutes more. The chicken cooks really fast. Dont cook for a long time as the chicken will become hard. Just cut a small strip of the cooked chicken. If the the insides of the chicken looks white and not pink, the chicken is done. Remove from the pan and drain on paper towels. Repeat with the remaining chicken. Set aside.
Heat oil in a pan and add in the fennel seeds. Add in the minced ginger, finely chopped garlic and finely chopped onions. Saute for a couple of minutes.
Add in the turmeric powder, salt, coriander powder, red chilli powder, green chillies and the red chilli flakes. If you want a very spicy chicken 555, up the amount of chopped green chillies. Sauté for a minute.
Add in the curry leaves, mint leaves, coriander leaves and spring onion. Make sure all these herbs are chopped fine. Cook for a minute.
Add in quarter cup of water and cook for a minute. Add in the chicken strips and toss well to coat.
Add in the soy sauce and lime juice. Toss well to coat. If you want a tangier 555, add a tablespoon of tomato ketchup at this stage and toss well.
Serve hot.
Frying the chicken strips
500 grams boneless chicken breast 1 egg 1/2 teaspoon turmeric powder 1/2 teaspoon salt 2 tablespoon maida (all purpose flour) 1/4 cup corn flour / starch 3 tablespoon vegetable oil for frying
Other Ingredients
1 tablespoon vegetable oil 1/4 teaspoon fennel seeds 1/2 inch piece ginger, minced 2 pods garlic, finely chopped 1/4 cup onion, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon salt 1 teaspoon coriander powder 1 teaspoon red chilli powder 2 green chillies, finely chopped 1 teaspoon red chilli flakes 1 sprig curry leaves, finely chopped 1/4 cup mint leaves, finely chopped 2 tablespoon coriander leaves, finely chopped 2 tablespoon spring onion, finely chopped 1/4 cup water 1 teaspoon soy sauce 1 tablespoon lime juice
Cut the boneless chicken breasts into thin strips. To the strips add in the egg, turmeric and salt. Mix well to combine. Add in the corn starch and maida. Mix well to combine. Marinate for 30 minutes.
Heat vegetable oil in a pan and add in the chicken strips one by one to the pan. Fry for two minutes. Turn after two minutes and cook for a couple of minutes more. Remove from the pan and drain on paper towels. Repeat with the remaining chicken. Set aside.
Heat oil in a pan and add in the fennel seeds. Add in the minced ginger, finely chopped garlic and finely chopped onions. Sauté for a couple of minutes. Add in the turmeric powder, salt, coriander powder, red chilli powder, green chillies and the red chilli flakes. Sauté for a minute. Add in the curry leaves, mint leaves, coriander leaves and spring onion. Make sure all these herbs are chopped fine. Cook for a minute.
Add in quarter cup of water and cook for a minute. Add in the chicken strips and toss well to coat.
Add in the soy sauce and lime juice. Toss well to coat. If you want a tangier 555, add a tablespoon of tomato ketchup at this stage and toss well. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 20m
