Maharishi Ayurveda Newsletter Archive

A Salad for Lunch

Our salad recipes contain nutritious grains, nuts and a medley of colorful vegetables for balanced nutrition. The next time you feel like "just a salad" for lunch, try one of these recipes, with fresh bread.

Bulgur Salad with Fennel

• 1 cup bulgur wheat
  
• 2 fennel bulbs, finely sliced
  
• 1 celery stalk, finely sliced
  
• 1/4 red pepper, finely sliced
  
• 2 tablespoons olive oil
  
• Finely grated rind and juice of 2 lemons
  
• 1/2 cup chopped fresh mint
  
• 1/2 cup chopped fresh parsley
  
• Seeds from one fresh pomegranate
  
• Salt and fresh ground pepper
  

Place bulgur wheat in bowl and pour enough cold water over it to cover. Let it soak for about 30 minutes. Drain wheat through a sieve. Lightly steam the fennel bulbs and pepper and allow to cool. Mix all ingredients in a bowl. Let it stand for 30 minutes before serving.

Oriental Rice and Nut Salad

• 1 cup cooked basmati rice
  
• 2 carrots, julienned
  
• 4-6 chestnuts, peeled and sliced
  
• 1 teaspoon fresh cilantro, chopped
  
• 1 cup fresh bean sprouts
  
• 1 teaspoon fresh ginger, grated
  
• 2 tablespoons sesame seeds
  
• 1 cup toasted almonds, halved
  

Dressing

• 1 tablespoon honey
  
• 1 tablespoon sesame oil
  
• 1 tablespoon lemon or lime juice
  
• Salt and pepper to taste
  

Cook rice and allow to cool to room temperature. Add all the salad ingredients and seeds and nuts. Mix up the salad dressing and pour the dressing over the salad. Serve at room temperature.

Broccoli and Orzo Salad

• 1 cup orzo cooked al dente
  
• 1 1/2 cup broccoli flowerets blanched
  
• 1 cup paneer, cubed
  
• 2 tablespoons olive oil
  
• 1/8 teaspoon black pepper
  
• 1 teaspoon lemon juice
  
• 1/2 teaspoon fresh ginger, grated
  
• 2 teaspoon black raisins
  

Combine all ingredients and let set for 15 minutes.

Quinoa and Chick Pea Salad

• 1/4 cup quinoa or other grain, cooked and brought to room temperature
  
• 1 cup chick peas cooked and drained, and brought to room temperature
  
• 1/2 cup organic corn kernels lightly steamed
  
• 1/2 cup organic green peas steamed
  
• 1 tablespoon red pepper finely sliced
  
• 1 tablespoon olive oil
  
• 1 teaspoon lime juice
  
• 1/4 teaspoon dried thyme leaves
  
• salt and pepper
  

Combine all ingredients in a salad bowl, except limejuice and olive oil. Mix the oil and lime juice, pour over salad and toss.