Best 5 Cheryls Fenugreekmethi Salad Recipes
Are you searching for a flavorful and nutritious salad to add to your weekly meal plan? Look no further! In this article, we will take you on a culinary journey to discover the delightful "Cheryl's Fenugreek (Methi) Salad." This salad is not only packed with incredible flavor but also boasts an array of health benefits. With the perfect blend of textures and a symphony of flavors, "Cheryl's Fenugreek (Methi) Salad" will leave your taste buds tantalized and your body feeling rejuvenated. Get ready to embark on a culinary adventure as we explore the vibrant world of fresh fenugreek, aromatic spices, and a delightful dressing that brings it all together.
Let's cook with our recipes!
CHERYL'S LEMON CHESS PIE
A true Southern favorite, this is a wonderful chess pie with the tart taste of lemon. My great grandmother gave me this recipe and I make it every year for the holidays. This pie must be refrigerated.
Provided by Cheryl
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 3h40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Let pie crust come to room temperature for 10 minutes.
- Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
- Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
- Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 53.3 g, Cholesterol 112 mg, Fat 18.1 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 223 mg, Sugar 41 g
CHERYLS FENUGREEK/METHI SALAD
This salad recipe was given to me by my sister in law Cheryl, and it not only looks stunning...it tastes wonderful and is good for you!
Provided by Mrs Beeton wannabe
Categories Vegetable
Time 10m
Yield 1 large bowl, 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the sliced veg together with the mayo in a clear bowl, sprinkle with cheese, then the green fenugreek.
- Chill and serve.
- Looks beautiful!
- Tip: Cut the whole tomatoe, cucumber and onion first into quarters lengthwise, then into slices.
- It looks neater!
- Use your own quantites and discretion-- there are no rules!
CHERYL'S COLE SLAW
Provided by Food Network
Categories side-dish
Time 10m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients, cover and refrigerate until ready to serve.
CHERYL'S SALAD
Make and share this Cheryl's Salad recipe from Food.com.
Provided by Rodeocowgirl
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Mix dry jello with small container of cottage cheese.
- add a drained can of fruit and 1 small container of whipped topping.
- lime jello- pineapple.
- orange jello- mandarin oranges.
Nutrition Facts : Calories 149, Fat 8, SaturatedFat 5, Cholesterol 27.4, Sodium 212.1, Carbohydrate 14.2, Sugar 11.6, Protein 5.6
GREEK-INSPIRED GEMELLI PASTA SALAD
Go Greek with this delicious Greek-inspired pasta salad!
Provided by Annie Pfannkoch
Categories Pasta by Shape
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Whisk together olive oil, vinegar, garlic, oregano, Dijon, salt, and pepper in a small bowl until well combined.
- Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain and rinse under cold water. Drain again.
- Transfer gemelli to a large bowl. Add spinach, cherry tomatoes, feta cheese, Kalamata olives, cucumber, and red onion. Toss with dressing and serve.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 47.8 g, Cholesterol 18.9 mg, Fat 21.8 g, Fiber 3 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 552.2 mg, Sugar 3.5 g
Tips:
- Fresh is best: For the best flavor and texture, use fresh fenugreek leaves. If you can't find fresh fenugreek, you can substitute dried fenugreek leaves, but be sure to soak them in water for at least 30 minutes before using.
- Blanch the fenugreek leaves: Blanching the fenugreek leaves helps to remove their bitterness and makes them more tender. To blanch the leaves, bring a large pot of salted water to a boil. Add the fenugreek leaves and cook for 1-2 minutes, or until they are bright green and tender. Drain the leaves and immediately transfer them to a bowl of ice water to stop the cooking process.
- Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as tomatoes, cucumbers, onions, bell peppers, or carrots.
- Make it a meal: This salad can be served as a side dish or a main course. If you're serving it as a main course, you can add some protein, such as grilled chicken, fish, or tofu.
Conclusion:
Fenugreek salad is a delicious and healthy side dish or main course. It's packed with nutrients and antioxidants, and it's a great way to enjoy the unique flavor of fenugreek leaves. Serve this salad with your favorite Indian dishes or enjoy it on its own.
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