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Spring Greens Salad w/ Lemon Poppy Seed Dressing

Common Salad Green Chart We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer.  While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming.  This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored. For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping
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Corn & Cabbage Vada (Fritters)


Happy Ugadi! 


This past Friday (4/8) was Telugu New Year also known as Ugadi. It is usually celebrated with the reading of the New Years' almanac and traditional foods. You can read more about our previous years celebrations here: 2014, 2015.

This year, we celebrated Ugadi a little smaller than usual, since we both have been feeling under the weather. We had spicy tomato rasam, lemon rice, corn & cabbage vada, and of course a little Ugadi Pachadi.

As I've mentioned before, I'm a big fan of Vada, to me they are delicious spicy vegetable doughnuts! Part of the reason I like making/eating Vada is because they are simple, quick, can be made with pretty much any vegetable and are filling. It's great as a snack or a side dish. These tasty ones have a hint of sweetness from the corn which balances the spice from the red onions and chilies nicely, while the cabbage gives them some extra crunch!

Here is my recipe for Corn and Cabbage Vada:

Makes 15-20

Ingredients:

1 cup Urad Dal
1 cup Chopped Green Cabbage
1/2 cup Chopped Red Onion
1/2 cup Sweet Corn
1 tsp Garlic Ginger Paste
1 Chopped Green Chilies
1/2 tsp Mustard Seeds
1/2 tsp Red Chili Powder
1/2 tsp Salt
3 cups Water
1 Handful Chopped Cilantro
Vegetable Oil

Directions: 
Prep Work: Soak the Urad Dal in 2 cups of warm water for about an hour.

1. Drain the water from the Dal and place softened beans in a food processor. Grind to a paste, then slowly add water till it gains a thick batter consistency.

2. To the batter add all the spices and vegetables. Mix throughly.


3. Pour oil about 1/2" deep into a frying pan, and heat to medium.

4. While the oil is heating, with slightly damp hands start forming the vadas.



5. Carefully place them in the oil, and cook till golden brown on both sides.



6. Drain on paper towels. Serve Hot with chutney of your choosing.

Enjoy!

I have entered this post in April 2016 Inheritance Recipes Challenge, hosted by Pebble Soup and Coffee & Vanilla. 




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  1. ShaheenApril 12, 2016 at 2:33 PM

    I adore Vada fritters and don't eat them often, these look so delicious. Hope your feeling better too.

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    Replies
    1. EmilyApril 13, 2016 at 11:35 AM

      Thanks Shaheen, they are definitely a favorite! We are getting better slowly, the crazy weather I think is taking it's toll.

      Delete
  2. MargotApril 13, 2016 at 4:42 AM

    This looks sooooo good! Thank you for sharing with Inheritance Recipes :)

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  3. Kannada CuisineApril 14, 2016 at 9:53 AM

    Belated Happy Ugadi. Hope you all feel better. Hey the Vadas look absolutely delicious.

    ReplyDelete
  4. Solange Berchemin of Pebble SoupApril 25, 2016 at 10:39 AM

    Thank you Emily for linking to Inheritance recipes, I will bookmark this and make it soon

    ReplyDelete

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