Indian salad with “croutnaans”

Indian salad with “croutnaans”

Croutons get a PC^® makeover for a salad you’ll never want to skip.

Croutons get a PC^® makeover for a salad you’ll never want to skip.

Level: Easy
Preparation: 10 mins
Serves: 6
Dish Type: Indian
Ready in: 30 mins
Season: Summer
Course: Side, Salads
Main Ingredient: PC® Indian-Style Fresh Herb Blend, PC® Turmeric Ginger Vinaigrette

Ingredients

½ pkg (200 g pkg) PC^® Traditional Naan Dippers, quartered
2 tsp + 1 tbsp (25 mL) PC^® Canola & Olive Oil Blend, divided
½ tsp (2 mL) + pinchsalt, divided
300 gpaneer cheese, cubed
1 pkgPC^® 50-50 Blend
2PC^® Mini Cucumbers, sliced
1mango, cubed
1/2 sweet red pepper, sliced
1/4red onion, sliced
¼ cup (60 mL) PC^® Raw Pumpkin Seeds
1 pkg (28 g)PC^® Indian-Style Fresh Herb Blend, chopped (avoid the hard stems)
½ cup (250 mL)PC^® Turmeric Ginger Vinaigrette

Indian salad with “croutnaans”

Make it

Make it

Step 1Preheat oven to 350°F. Toss together naan, 2 tsp oil, and pinch salt on baking sheet; spread evenly and bake on middle rack, stirring once, until golden, 12 to 14 minutes.
Step 2Grease and preheat grill to medium. Toss paneer with 1 tbsp oil and 1/2 tsp salt; grill paneer, turning once, until grill-marked. Cut into cubes.
Step 3Toss together greens, cucumbers, mango, red pepper, red onion, and pumpkin seeds in large bowl. Add naan, paneer, herbs, and vinaigrette; toss.