This bold and exotic salad makes the most of your garden’s summer vegetables, paired mildly with the spices of India and the combination of crunchy multigrain noodles, peanuts, raisins and dried peas from Marjans’ Bhuja Original Snack Mix, as your topping; and it’s fantastic summer fare! I just found this topping in the grocery store and had to create a homemade salad dressing that complements it’s flavors. I could eat the topping mix all day, so I figured these flavors would make a fanciful and delicious salad for hot summer days.
Indian Summer Salad and Dressing
Prep time
Total time
An easy summer salad with fresh and exotic flavors!
Author: Linda Davis
Recipe type: Salad
Cuisine: Californian/Indian
Serves:: 4 servings
Ingredients:
- Salad Dressing Ingredients
- 1 T Balsamic vinegar of Modena
- 1 T Bragg’s Apple cider vinegar
- 1 T Extra virgin olive oil
- 1 T Honey
- 1.5 T Almond butter
- 3 T Fayeh Greek yogurt, plain
- 3 tbsp Water
- ¼ tsp Fresh garlic, finely minced
- ¼ tsp Paprika
- ½ tsp Turmeric
- ½ pinch Chili Powder
- ½ pinch Ground Cumin
- Salad Ingredients:
- 8 Roma Tomatoes, cut into bite-sized wedges
- 1 large English cucumber, sliced
- 3 C Sugar Snap Peas, cut in half crosswise
- ¼ C Red onion, thinly sliced
- 2 Ripe Avocados, sliced in wedges, (to prevent browning, if making in advance; dip in a small bowl of water with 1 T of lemon juice stirred in)
- 2 heads Romaine lettuce centers, cut into ½ “slices
- 2 C Baby Spinach leaves
Directions:
- Add salad dressing ingredients into a small jar with a tightly fitting lid and shake until smooth, creamy texture.
- Refrigerate until needed; store tightly covered in refrigerator up to one week.
- Combine salad ingredients with salad dressing and top with snack mix, and gently toss again.
- Or, in the order listed, place salad ingredients into quart sized mason jars, starting with 3 tablespoons of dressing in each jar followed by rest of salad ingredients.
- Store snack mix in an air-tight container at room temperature, separately, until needed.
