Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
White Bean Salad
Ingredients
1. the head of the nosecone cooked as boiled
gr. 500 white beans boiled in water sponge unsalted, with carrot, onion, celery and Sage
gr. 100 tuna in oil
3 hard-boiled egg yolks
4 salted anchovies
a pinch of salted capers
parsley, oil, salt, pepper and lemon juice
Preparation
Put in the mixer clean anchovies and disliscate desalted, capers, tuna, egg yolks and parsley reducing everything to a smooth paste. Add oil and lemon juice just enough to get a bath well tied and sourish, just add salt and pepper.
Cut the slices warm head no bigger than a quail egg, and serve immediately with the sauce. Finally, drain the beans and add them to the salad.
Keep the salad in a warm place for at least 30 minutes.
When serving drizzle it with fresh lemon juice.
Salad Smoked Salmon
A special party recipe. Which, apart from bringing products "Prom", is intended to give no nothing working: almost everything is "from above", and can be made ahead of time without damage. Even the sauce is boat, although retouched to give another grace.
But... the important thing is that it is rich, and fixed that you will like it and your guests. You'll see how nice stay!
For 4 servings
Difficulty: easy
T. preparation: 15 minutes.
Ingredients:
1 bag of salad shoots
200 gr. of elvers (surimi)
100 gr of smoked salmon.
1 small Apple
8 walnuts
1 pot of yoghurt (Florette) sauce
Virgin olive oil
Orange juice
Note: Although we give quantities for 4, leaving a perfect things sharing as you can buy, we have made half to 2, so the pictures show only half of almost everything.
Preparation:
As I have said, all the products that we use come almost ready, just will be cut some. In particular we have used a smoked salmon we had packed and frozen (seems to lie as well preserved packaging under vacuum!), a package of "La Gula del Norte" (for us best this style surimi), a bag (small, ration, any larger) salad of shoots (although it can be salad that we like(, or which find), a few shelled pistachios, an Apple (unused us average) and half bottle of yogurt sauce (marks Florette, found in the area of the super salads). Or: easiest thing impossible.
We will prepare our taste ingredients, troceando salmon smoked, peeling and troceando the Apple into cubes, and not very fine chopping nuts.
On the other hand we prepare the sauce with all the little boat (175 ml), for 4 servings of yogurt sauce, and since it is quite acidic soften it with two tablespoons of mild olive oil and 1 tablespoon orange juice. We can a little more flavoured it with a few touches of a color pepper grinder.
Out to the table we can mount a source with any salad, and distribute it on the table, or prepare individual dishes.
The Assembly has no mystery: make a bed of lettuce or more shoots, then we deal over our taste the baby eels, smoked salmon, Apple dice and finally the walnuts.
Be a while in the fridge, the same without sauce than with her (though in this case not too tight so that the lettuce to not spoil), and serve fresh when it is needed.
But... the important thing is that it is rich, and fixed that you will like it and your guests. You'll see how nice stay!
For 4 servings
Difficulty: easy
T. preparation: 15 minutes.
Ingredients:
1 bag of salad shoots
200 gr. of elvers (surimi)
100 gr of smoked salmon.
1 small Apple
8 walnuts
1 pot of yoghurt (Florette) sauce
Virgin olive oil
Orange juice
Note: Although we give quantities for 4, leaving a perfect things sharing as you can buy, we have made half to 2, so the pictures show only half of almost everything.
Preparation:
As I have said, all the products that we use come almost ready, just will be cut some. In particular we have used a smoked salmon we had packed and frozen (seems to lie as well preserved packaging under vacuum!), a package of "La Gula del Norte" (for us best this style surimi), a bag (small, ration, any larger) salad of shoots (although it can be salad that we like(, or which find), a few shelled pistachios, an Apple (unused us average) and half bottle of yogurt sauce (marks Florette, found in the area of the super salads). Or: easiest thing impossible.
We will prepare our taste ingredients, troceando salmon smoked, peeling and troceando the Apple into cubes, and not very fine chopping nuts.
On the other hand we prepare the sauce with all the little boat (175 ml), for 4 servings of yogurt sauce, and since it is quite acidic soften it with two tablespoons of mild olive oil and 1 tablespoon orange juice. We can a little more flavoured it with a few touches of a color pepper grinder.
Out to the table we can mount a source with any salad, and distribute it on the table, or prepare individual dishes.
The Assembly has no mystery: make a bed of lettuce or more shoots, then we deal over our taste the baby eels, smoked salmon, Apple dice and finally the walnuts.
Be a while in the fridge, the same without sauce than with her (though in this case not too tight so that the lettuce to not spoil), and serve fresh when it is needed.
Chicken and Melon Salad Recipe
The chicken is very versatile and is widely used in all kinds of diets, since their meat is very lean, or with very little content of fat, especially the breast. But you have to be careful with the skin. It has too much fat and cholesterol content.
You share now and continuing with the series of recipes for diabetics and more precisely the category of salads, especially a rich
2 Garlic minced shallots
quarter Cup of low-fat natural yogurt of preference
1 teaspoon grated lemon peel
1 teaspoon of curry powder
1/8 teaspoon sweetener
2 tablespoons natural valence orange juice
1 teaspoon of juice of lemon fresquesito
1 cup Chinese melon balls
1 cup of green melon balls
Half kilogram of chicken breast cooked and cubed
8 leaves of lettuce Endive or other variety
1 tablespoon of threaded and toasted almonds
Chinese Melon is very well known in Mexico, I don't know if where you are so popular or maybe call it otherwise. But as there are different varieties and in the recipe I use two Chinese and the green. You can use varieties that are available in your area.
The lettuce is the same situation, there are different varieties, in the recipe I recommend lettuce Endive but you can use which you have available to you or that is to your liking.
Well, let's continue with the elaboration that as it happens with all the salads, once you have all the ingredients it is very easy and fast
You share now and continuing with the series of recipes for diabetics and more precisely the category of salads, especially a rich
Chicken and melon salad
Ingredients:
2 Garlic minced shallots
quarter Cup of low-fat natural yogurt of preference
1 teaspoon grated lemon peel
1 teaspoon of curry powder
1/8 teaspoon sweetener
2 tablespoons natural valence orange juice
1 teaspoon of juice of lemon fresquesito
1 cup Chinese melon balls
1 cup of green melon balls
Half kilogram of chicken breast cooked and cubed
8 leaves of lettuce Endive or other variety
1 tablespoon of threaded and toasted almonds
Chinese Melon is very well known in Mexico, I don't know if where you are so popular or maybe call it otherwise. But as there are different varieties and in the recipe I use two Chinese and the green. You can use varieties that are available in your area.
The lettuce is the same situation, there are different varieties, in the recipe I recommend lettuce Endive but you can use which you have available to you or that is to your liking.
Well, let's continue with the elaboration that as it happens with all the salads, once you have all the ingredients it is very easy and fast
California Salad Recipe
How to prepare California salad recipe:
Cut the lettuce into large cubes, slices the cucumber and cut the tomatoes into slices, onion we tools and start the chili in boxes. In a bowl, put the lettuce, tomatoes, cucumber, onion and chili pepper, all mix with white vinegar, olive oil and salt. To the mixture, add the toasted bread and bathe it with grated cheese..
California salad recipe ingredients:
3 Tomatoes.3 Tablespoons olive oil.
2 Big lettuces.
2 Onions.
1 Red pepper.
1 Sliced cucumber.
1 Tablespoon white vinegar.
Toast fried and diced.
Salt and Parmesan cheese to taste.
Mushrooms in Tuna Salad
Difficulty: easy | 30 minutes [active: 30 minutes]
[a person]
1 cup mixed salad leaves • 25 g of raw almonds • 35 g of dried salted tuna 65 g of mushrooms • • v.e. • 1/2 olive oil 1.5 cs cs sherry vinegar • 1 pinch salt
Preparation:
Wash and dry the salad leaves
Put on the heat a skillet with a few drops of oil and almonds. When start to heat, lower the heat to medium, and monitor stirring constantly until they are toasted. Book them.
Add a couple of tablespoons of oil to the skillet and heat. Add the mushrooms and saute over high heat until they begin to Brown. Also book them.
Cut the dried salted tuna into thin slices.
Add the vinegar to the pan to rescue the juices from the sauteed. Mix it with the rest of the oil and dress the salad leaves with this. Add the mushrooms, almonds and the mojama and serve.
Ingredients 4 people
1 bowl of salad leaves varied • 100 g of raw almonds 150 g of dried salted 250 g of mushrooms • • • 6 v.e. • olive oil cs 2 cs • sherry vinegar 1 pinch of salt[a person]
1 cup mixed salad leaves • 25 g of raw almonds • 35 g of dried salted tuna 65 g of mushrooms • • v.e. • 1/2 olive oil 1.5 cs cs sherry vinegar • 1 pinch salt
Preparation:
Wash and dry the salad leaves
Put on the heat a skillet with a few drops of oil and almonds. When start to heat, lower the heat to medium, and monitor stirring constantly until they are toasted. Book them.
Add a couple of tablespoons of oil to the skillet and heat. Add the mushrooms and saute over high heat until they begin to Brown. Also book them.
Cut the dried salted tuna into thin slices.
Add the vinegar to the pan to rescue the juices from the sauteed. Mix it with the rest of the oil and dress the salad leaves with this. Add the mushrooms, almonds and the mojama and serve.
Cold Pasta Salad Recipes
Cold pasta salad, mozzarella and cherry
The pasta can also be used to perform certain salads like this in which you can use different types of pasta such as the bows, the fuchili, twist, spiral or other type of pasta you can think of, is very easy to do and cam few ingredients. Salad cold pasta, mozzarella and cherry can be consumed also tepid, in this case the cheese will begin to melt.
Ingredients for the salad cold pasta, mozzarella and cherry:
-400 Grams of pasta chosen.
-Basil leaves.
-200 Grams of cheese per salut.
-200 Grams of mozzarella.
-Salt and pepper.
-400 Grams of cherry tomatoes.
Olive oil-c / n.
Preparing for cold pasta salad, mozzarella and cherry:
-Put in plenty of salted water cook the pasta of choice.
-Strain and season it with olive oil to prevent sticking.
-Cut the mozzarella cheese and diced.
-Wash the cherry tomatoes, dried and cut in half.
-Add all to large bowl, season with salt and pepper oil eliva.
Finally, with the fingers cut in pieces basil small and spread over the Cold Pasta Salad with mozzarella and cherry.
The pasta can also be used to perform certain salads like this in which you can use different types of pasta such as the bows, the fuchili, twist, spiral or other type of pasta you can think of, is very easy to do and cam few ingredients. Salad cold pasta, mozzarella and cherry can be consumed also tepid, in this case the cheese will begin to melt.
Ingredients for the salad cold pasta, mozzarella and cherry:
-400 Grams of pasta chosen.
-Basil leaves.
-200 Grams of cheese per salut.
-200 Grams of mozzarella.
-Salt and pepper.
-400 Grams of cherry tomatoes.
Olive oil-c / n.
Preparing for cold pasta salad, mozzarella and cherry:
-Put in plenty of salted water cook the pasta of choice.
-Strain and season it with olive oil to prevent sticking.
-Cut the mozzarella cheese and diced.
-Wash the cherry tomatoes, dried and cut in half.
-Add all to large bowl, season with salt and pepper oil eliva.
Finally, with the fingers cut in pieces basil small and spread over the Cold Pasta Salad with mozzarella and cherry.
Pasta Salad Recipes
Pasta Salad
A salad more for our "recipe of summer"! And one of my favorites. Sure you know this recipe, but the best thing about it is that can be prepared in myriad ways and add almost any ingredients you like. The secret is to innovate.
One of my favorite combinations is the cold pasta with fresh vegetables. These salads meet all the requirements: they are light, healthy and delicious. Best of all is that there are more than 10 minutes to prepare. A recipe for cooking rich without hassle.
Ingredients:
-Color Pasta
- Mayonnaise
- Boiled Egg
- Ham
- Asparagus
- Gouda Cheese
- Canned corn
- Chives
- Tomato Salad
- Olives
- Canned Pineapple
- Prawns cooked
Preparation:
Cook the pasta in boiling water for about 10 minutes, with a drizzle of olive oil and salt. When you finish the 10 minutes, drain the pasta and refreshed in cold water and reserve on a bowl.
When the dough is no longer hot, we chopping and adding the egg, ham, gouda cheese, pineapple (save juice), onion, tomatoes and olives, then crumble tuna and add it too, as then the corn, and a generous tablespoon of mayonnaise that has been previously mixed with pineapple juice we booked, and stir until it is well mixed.
The cast on a tray and we shape covering more mayonnaise. I addition I have adorned with what I had on hand, some peas and corn, some prawns and olives and asparagus.
When we have prepared the pasta salad, took her to the fridge until we go to eat. The mayonnaise mixture with pineapple juice is very rich. Probadla and let me know
A salad more for our "recipe of summer"! And one of my favorites. Sure you know this recipe, but the best thing about it is that can be prepared in myriad ways and add almost any ingredients you like. The secret is to innovate.
One of my favorite combinations is the cold pasta with fresh vegetables. These salads meet all the requirements: they are light, healthy and delicious. Best of all is that there are more than 10 minutes to prepare. A recipe for cooking rich without hassle.
Ingredients:
-Color Pasta
- Mayonnaise
- Boiled Egg
- Ham
- Asparagus
- Gouda Cheese
- Canned corn
- Chives
- Tomato Salad
- Olives
- Canned Pineapple
- Prawns cooked
Preparation:
Cook the pasta in boiling water for about 10 minutes, with a drizzle of olive oil and salt. When you finish the 10 minutes, drain the pasta and refreshed in cold water and reserve on a bowl.
When the dough is no longer hot, we chopping and adding the egg, ham, gouda cheese, pineapple (save juice), onion, tomatoes and olives, then crumble tuna and add it too, as then the corn, and a generous tablespoon of mayonnaise that has been previously mixed with pineapple juice we booked, and stir until it is well mixed.
The cast on a tray and we shape covering more mayonnaise. I addition I have adorned with what I had on hand, some peas and corn, some prawns and olives and asparagus.
When we have prepared the pasta salad, took her to the fridge until we go to eat. The mayonnaise mixture with pineapple juice is very rich. Probadla and let me know
Chicken Salad Sandwich Recipe
Chicken salad sandwich with mustard sauce
Ingredients for 2 people
A good loaf bread, sliced
2 chicken breasts (or leftover chicken from other preparations)
1 sweet onion
6-8 cherry tomatoes
Lettuce
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon milk
Oil
Salt
Pepper
Preparation
If you have leftover chicken, put the chicken fillets in a microwaveable dish, salt & pepper and add a trickle of olive oil. Take them to the microwave one minute at full power, turn them over and cook another minute. Checks are made (depending on how thick they are and the power of your microwave) or repeated until they are no longer raw in the center.
Let cool slightly and to pull the strands and crumble the meat into little threads. If you had chicken carcasses, leave at room temperature and crumbled same.
Cut the lettuce and spring onions into cubes as small as possible, to give flavor, but do not bother in the mouth. Cut the tomatoes into quarters. Mix everything and if you're not going to eat immediately, leading to the refrigerator covered with plastic wrap.
For the sauce, mix together mayonnaise, mustard and milk and mix well with fork. Add it to the salad and cover it well. Serve over sliced fresh loaf of bread or toast, and ends with a shot of freshly ground black pepper.
Ingredients for 2 people
A good loaf bread, sliced
2 chicken breasts (or leftover chicken from other preparations)
1 sweet onion
6-8 cherry tomatoes
Lettuce
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon milk
Oil
Salt
Pepper
Preparation
If you have leftover chicken, put the chicken fillets in a microwaveable dish, salt & pepper and add a trickle of olive oil. Take them to the microwave one minute at full power, turn them over and cook another minute. Checks are made (depending on how thick they are and the power of your microwave) or repeated until they are no longer raw in the center.
Let cool slightly and to pull the strands and crumble the meat into little threads. If you had chicken carcasses, leave at room temperature and crumbled same.
Cut the lettuce and spring onions into cubes as small as possible, to give flavor, but do not bother in the mouth. Cut the tomatoes into quarters. Mix everything and if you're not going to eat immediately, leading to the refrigerator covered with plastic wrap.
For the sauce, mix together mayonnaise, mustard and milk and mix well with fork. Add it to the salad and cover it well. Serve over sliced fresh loaf of bread or toast, and ends with a shot of freshly ground black pepper.
Chickpea Salad Recipe
For these almost insufferable heat days we usually attend half-day as a method of refreshing to salads. The disadvantage of this is many times we fall short in terms of nutrients and therefore I present today a chickpea salad recipe that does not think that.
A pod into the salad, we are doing an incoming a completely unique dish.
Ingredients
Chickpeas: 400 grams
Onion: 1 unit
Tuna: 100 grams
Green Pepper: 1 unit
Tomatoes: 2 units
Hard-boiled eggs: 2 units
Vinaigrette
Elaboration:
We started flowing and refreshing the chickpeas under water.
Chop the peppers, tomatoes and onion finely.
Put the chickpeas in a bowl and then add all the ingredients, leaving the eggs to the end (so no dump).
Finally, we prepare the vinaigrette.
For this need 3 tablespoons deaceitede olive or sunflower oil, 1 tablespoon of vinegar, salt, and black pepper.
A pod into the salad, we are doing an incoming a completely unique dish.
Ingredients
Chickpeas: 400 grams
Onion: 1 unit
Tuna: 100 grams
Green Pepper: 1 unit
Tomatoes: 2 units
Hard-boiled eggs: 2 units
Vinaigrette
Elaboration:
We started flowing and refreshing the chickpeas under water.
Chop the peppers, tomatoes and onion finely.
Put the chickpeas in a bowl and then add all the ingredients, leaving the eggs to the end (so no dump).
Finally, we prepare the vinaigrette.
For this need 3 tablespoons deaceitede olive or sunflower oil, 1 tablespoon of vinegar, salt, and black pepper.
Cold Green Bean Salad
If you are already with the diet of the summer, this recipe is for you!
Cold Green Bean Salad
A super nice and cool for summer, healthy and delicious salad!
Ingredients:
3 cups (300 g) green beans (Haricot Verts)
1 tomato cut into small pieces
1 clove garlic, chopped
2 piquillo peppers, cut into pieces
Vinegar from Jerez (or wine)
Extra virgin olive oil
Salt
Pepper
Through water green beans cold, so is slightly defrosted.
Dry your hands and add to a pan with hot oil.
Cook about 10 minutes, until to the Dente, antitoxins from time to time.
Remove from heat and let cool a little.
When they are at room temperature, add the other ingredients and seasoned with vinegar, oil, salt and pepper.
Leave a few hours in the refrigerator (if you can't wait) and enjoy the salad of green beans salad!
This recipe is so easy. Do it for your next barbecue, or to get in shape before using the bikini. Salad of green beans will not be disappointed!
Cold Green Bean Salad
A super nice and cool for summer, healthy and delicious salad!
Ingredients:
3 cups (300 g) green beans (Haricot Verts)
1 tomato cut into small pieces
1 clove garlic, chopped
2 piquillo peppers, cut into pieces
Vinegar from Jerez (or wine)
Extra virgin olive oil
Salt
Pepper
Through water green beans cold, so is slightly defrosted.
Dry your hands and add to a pan with hot oil.
Cook about 10 minutes, until to the Dente, antitoxins from time to time.
Remove from heat and let cool a little.
When they are at room temperature, add the other ingredients and seasoned with vinegar, oil, salt and pepper.
Leave a few hours in the refrigerator (if you can't wait) and enjoy the salad of green beans salad!
This recipe is so easy. Do it for your next barbecue, or to get in shape before using the bikini. Salad of green beans will not be disappointed!
Rice Salad Recipe
Salads is one of the dishes I usually prepare at home more often, especially in summer, where light meals are that crave more, although I do not like to confine myself in terms of ingredients and take them both rice and vegetables, pasta, etc.
Today I show you one of my favorite salads of rice, tasty and perfect to take it both for lunch and dinner, it is also perfect to wear to the Office, to the beach or to any picnic either.
Ingredients
250 long rice
1/2 red pepper
1/2 green pepper
1 can of sweet corn
1/2 small onion
2 eggs
2 frankfurt sausages
1 can olives black
lemon
oil
We started putting the rice to cook in a large with plenty of water and salt pot, during one twenty minutes or until tender.
Meanwhile, prepare an omelet with the eggs and a pinch of salt. Then cut it into square pieces and set aside.
Then we cut the peppers, onion and sausages into small pieces and set aside.
In a bowl, put all the ingredients, add the sliced black olives, cinematic, and garnish with the juice of a lemon and olive oil.
We introduce it in the refrigerator for half an hour more or less and ready to serve.
Today I show you one of my favorite salads of rice, tasty and perfect to take it both for lunch and dinner, it is also perfect to wear to the Office, to the beach or to any picnic either.
Ingredients
250 long rice
1/2 red pepper
1/2 green pepper
1 can of sweet corn
1/2 small onion
2 eggs
2 frankfurt sausages
1 can olives black
lemon
oil
We started putting the rice to cook in a large with plenty of water and salt pot, during one twenty minutes or until tender.
Meanwhile, prepare an omelet with the eggs and a pinch of salt. Then cut it into square pieces and set aside.
Then we cut the peppers, onion and sausages into small pieces and set aside.
In a bowl, put all the ingredients, add the sliced black olives, cinematic, and garnish with the juice of a lemon and olive oil.
We introduce it in the refrigerator for half an hour more or less and ready to serve.
Avocado and Carrot Salad
If you want to accompany your dish with a salad, delicious and easy to do, here we leave the recipe to make avocado with carrot salad.
Ingredients:
100 ml of oil
50 ml white wine vinegar
10 Carrots
Two avocados
A spicy cayenne pepper
A clove of garlic
Thyme
An orange
A lemon or lime
Varied lettuce
Sesame seeds
Cumin
Pepper
Salt
Prepare avocado and carrot salad
To prepare the salad first thing we do is to cook the carrots for 15 minutes, remove and we drain.
Then, we are going to put a little salt, pepper, cumin, chopped garlic, chilli and thyme in a mortar, machacamos and pour a little olive oil and vinegar.
Now, place in a bowl to bake carrots and bathe with the prepared sauce. We also add the lime in pieces.
We horneamos for 25 minutes at 180 degrees.
After 25 minutes, remove, drain the juice produced and squeeze the lemon on top of the ingredients.
To serve, place a lettuce base, above the carrots and avocado.
Finally, sprinkle with seeds are Sesame and add a bit of prepared dressing.
Ingredients:
100 ml of oil
50 ml white wine vinegar
10 Carrots
Two avocados
A spicy cayenne pepper
A clove of garlic
Thyme
An orange
A lemon or lime
Varied lettuce
Sesame seeds
Cumin
Pepper
Salt
Prepare avocado and carrot salad
To prepare the salad first thing we do is to cook the carrots for 15 minutes, remove and we drain.
Then, we are going to put a little salt, pepper, cumin, chopped garlic, chilli and thyme in a mortar, machacamos and pour a little olive oil and vinegar.
Now, place in a bowl to bake carrots and bathe with the prepared sauce. We also add the lime in pieces.
We horneamos for 25 minutes at 180 degrees.
After 25 minutes, remove, drain the juice produced and squeeze the lemon on top of the ingredients.
To serve, place a lettuce base, above the carrots and avocado.
Finally, sprinkle with seeds are Sesame and add a bit of prepared dressing.
Duck Salad Orange Vinaigrette
Duck salad with orange vinaigrette
With this heat that has gone us above nothing better than recipes of salads. I propose here a very good and easy.
Ingredients:
1 package salad Gourmet
1 orange
1 canard confit
Dressing: 4 orange juice + 1 tablespoon sugar, vinegar of Modena, a little bit of fat from the confit
Maldon salt
Chop the Orange cubes. Cut the confit in strips.
Put the fire to reduce the juice with the sugar. Add a splash of balsamic vinegar and a tablespoon of fat of the confit. Cool and set aside
Place the leaves of lettuce on the plate and dress. Have shredded duck and orange cubes.
Sprinkle with Maldon salt.
With this heat that has gone us above nothing better than recipes of salads. I propose here a very good and easy.
Ingredients:
1 package salad Gourmet
1 orange
1 canard confit
Dressing: 4 orange juice + 1 tablespoon sugar, vinegar of Modena, a little bit of fat from the confit
Maldon salt
Preparation:
Chop the Orange cubes. Cut the confit in strips.
Put the fire to reduce the juice with the sugar. Add a splash of balsamic vinegar and a tablespoon of fat of the confit. Cool and set aside
Place the leaves of lettuce on the plate and dress. Have shredded duck and orange cubes.
Sprinkle with Maldon salt.
Warm Shrimp Salad Recipes
Fast and simple idea to offer a salad tasty and nutritious.
Warm Shrimp Salad Recipes
Ingredients
frozen shrimp
green salad
celery
black olives
1 avocado
Preparation
Put into a saucepan warm salt and bring to boil.
Meanwhile wash the salad and cut into very thin strips, adagiandola on a serving platter. Clean the celery and avocado and arrange on the salad.
Blanch the prawns in boiling water for a few minutes, drain and add the salad, finishing with pitted black olives, oregano, oil and salt.
Warm Shrimp Salad Recipes
Ingredients
frozen shrimp
green salad
celery
black olives
1 avocado
Preparation
Put into a saucepan warm salt and bring to boil.
Meanwhile wash the salad and cut into very thin strips, adagiandola on a serving platter. Clean the celery and avocado and arrange on the salad.
Blanch the prawns in boiling water for a few minutes, drain and add the salad, finishing with pitted black olives, oregano, oil and salt.
Cucumber Tomato Carrot Salad
I am always looking for recipes light, especially at this period in
which the costume fitting is coming nearer. Definitely one of the salads
are brought to us for help, but so few calories taste with cucumbers,
tomatoes, carrots. All accompanied by an exceptional seasoning, olive
oil and sesame seeds.
Cucumber Tomato Carrot Salad
Ingredients
2 carrots
2 cucumbers
2 tomatoes
some lettuce
sesame oil
1-2 tablespoons toasted sesame seeds
freshly ground black pepper
salt to taste
Wash the vegetables, scrape the carrots and cut into julienne, peel the cucumber and cut into rounds and cut the tomatoes into strips. Arrange the lettuce leaves on bottom of a bowl and pour over. Season with sesame oil, toasted sesame seeds, ground black pepper and lots of salt.
Cucumber Tomato Carrot Salad
Ingredients
2 carrots
2 cucumbers
2 tomatoes
some lettuce
sesame oil
1-2 tablespoons toasted sesame seeds
freshly ground black pepper
salt to taste
Wash the vegetables, scrape the carrots and cut into julienne, peel the cucumber and cut into rounds and cut the tomatoes into strips. Arrange the lettuce leaves on bottom of a bowl and pour over. Season with sesame oil, toasted sesame seeds, ground black pepper and lots of salt.
Strawberry and Camembert Salad
This particular recipe, fresh and juicy summer, well suited to this time of year and we're sure, will certainly win you over with its unusual taste, almost certainly unexpected but tantalizing, then you will want to try over and over again.
Strawberry and Camembert Salad
INGREDIENTS
- 400 grams of strawberries
- 200 grams of Camembert
- 2 stalks of celery
- 200 grams of radish
- 2 tablespoons extra virgin olive oil
- A bunch of chives
- salt
- Wash the strawberries thoroughly and, after being thoroughly cleaned, split them into two parts and let dry completely
- Clean the celery and, after having removed the inner strands, cut it into thin pieces
- Wash and clean, finally, the chives and then, with the help of a very sharp knife, chopping finely
- Soak the radicchio and, after drying, the leaves spezzettane
- Pour into a large bowl, at this point, all the ingredients with the exception of strawberries and Camembert
- Mix the whole thoroughly, and having seasoned with salt and extra virgin olive oil, add the Camembert, coarsely chopped by hand, and strawberries.
Strawberry and Camembert Salad
INGREDIENTS
- 400 grams of strawberries
- 200 grams of Camembert
- 2 stalks of celery
- 200 grams of radish
- 2 tablespoons extra virgin olive oil
- A bunch of chives
- salt
- Wash the strawberries thoroughly and, after being thoroughly cleaned, split them into two parts and let dry completely
- Clean the celery and, after having removed the inner strands, cut it into thin pieces
- Wash and clean, finally, the chives and then, with the help of a very sharp knife, chopping finely
- Soak the radicchio and, after drying, the leaves spezzettane
- Pour into a large bowl, at this point, all the ingredients with the exception of strawberries and Camembert
- Mix the whole thoroughly, and having seasoned with salt and extra virgin olive oil, add the Camembert, coarsely chopped by hand, and strawberries.
Cafe St. Petersburg's Salad
2 cups cooked chicken, cut into bite−size pieces
4 carrots, finely chopped and steamed until tender
4 medium boiling potatoes, cut into 1/2−inch cubes
and steamed until tender
2 small whole dill pickles, finely chopped
2 pickling cucumbers, peeled and cut into 1/2−inch cubes
3 hard−cooked eggs, chopped
Salt, to taste
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon warm water
1/2 bunch parsley, for garnish
In a bowl combine the chicken, carrots, potatoes, pickles, pickling
cucumbers, eggs and salt. Toss gently but thoroughly.
In another bowl combine the mayonnaise and sour cream. Add the warm
water and stir thoroughly. Pour the mayonnaise dressing over the
salad and toss well.
Mound the salad on a serving plate and garnish with parsley.
Serve at once.
4 carrots, finely chopped and steamed until tender
4 medium boiling potatoes, cut into 1/2−inch cubes
and steamed until tender
2 small whole dill pickles, finely chopped
2 pickling cucumbers, peeled and cut into 1/2−inch cubes
3 hard−cooked eggs, chopped
Salt, to taste
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon warm water
1/2 bunch parsley, for garnish
In a bowl combine the chicken, carrots, potatoes, pickles, pickling
cucumbers, eggs and salt. Toss gently but thoroughly.
In another bowl combine the mayonnaise and sour cream. Add the warm
water and stir thoroughly. Pour the mayonnaise dressing over the
salad and toss well.
Mound the salad on a serving plate and garnish with parsley.
Serve at once.
Caesar Salad with Roquefort & Walnuts
Dressing:
4 flat anchovy fillets or to taste, rinsed and drained
4 garlic cloves, peeled
2 teaspoons sherry vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 cup extra−virgin olive oil
Walnuts:
2 cups walnut halves
3/4 cup confectioners' sugar
vegetable oil for frying
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 heads romaine lettuce, the pale green inner leaves washed, spun
dry, and torn into bite−size pieces (about 12 cups)
1/2 cup Roquefort cheese, crumbled
Make the dressing: Mince and mash the anchovies with the garlic to
form a paste. Whisk together the anchovy paste, vinegar, lemon juice,
Worcestershire sauce and the mustard in a small bowl. Add the olive
oil in a stream, whisking, and whisk the dressing until it is
emulsified.
Make the crispy walnuts: In a saucepan simmer the walnut halves in
water to cover for 5 minutes, or until they are slightly softened.
Drain the walnuts and transfer to paper towels to dry completely.
In a bowl toss together the walnuts and the confectioners' sugar.
Deep fry the walnuts at 350F in batches for 1 to 2 minutes, or until
they are brown and crisp. Transfer the walnuts as they are fried with
a slotted spoon to a baking sheet and season with salt and cayenne
pepper. Cool.
4 flat anchovy fillets or to taste, rinsed and drained
4 garlic cloves, peeled
2 teaspoons sherry vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 cup extra−virgin olive oil
Walnuts:
2 cups walnut halves
3/4 cup confectioners' sugar
vegetable oil for frying
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 heads romaine lettuce, the pale green inner leaves washed, spun
dry, and torn into bite−size pieces (about 12 cups)
1/2 cup Roquefort cheese, crumbled
Make the dressing: Mince and mash the anchovies with the garlic to
form a paste. Whisk together the anchovy paste, vinegar, lemon juice,
Worcestershire sauce and the mustard in a small bowl. Add the olive
oil in a stream, whisking, and whisk the dressing until it is
emulsified.
Make the crispy walnuts: In a saucepan simmer the walnut halves in
water to cover for 5 minutes, or until they are slightly softened.
Drain the walnuts and transfer to paper towels to dry completely.
In a bowl toss together the walnuts and the confectioners' sugar.
Deep fry the walnuts at 350F in batches for 1 to 2 minutes, or until
they are brown and crisp. Transfer the walnuts as they are fried with
a slotted spoon to a baking sheet and season with salt and cayenne
pepper. Cool.
Caesar−Style Potato Salad
5 lbs. potatoes
1 medium onion, chopped
8 slices bacon, cooked &,crumbled
2 hard−boiled eggs, chopped
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
1/4 cup lemon juice
1/4 cup grated parmesan cheese
1 tablespoon salt
1 tablespoon Worcestershire sauce
1/2 cup vegetable oil
Cook potatoes in boiling water to cover 20 to 30 minutes or until
tender; drain. Peel and cube potatoes.
Combine potato, onion, bacon, eggs, and parsley; toss gently.
Combine oil and remaining ingredients, beating with wire whisk until
blended. Pour dressing over potato mixture, and toss gently to
combine.
1 medium onion, chopped
8 slices bacon, cooked &,crumbled
2 hard−boiled eggs, chopped
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
1/4 cup lemon juice
1/4 cup grated parmesan cheese
1 tablespoon salt
1 tablespoon Worcestershire sauce
1/2 cup vegetable oil
Cook potatoes in boiling water to cover 20 to 30 minutes or until
tender; drain. Peel and cube potatoes.
Combine potato, onion, bacon, eggs, and parsley; toss gently.
Combine oil and remaining ingredients, beating with wire whisk until
blended. Pour dressing over potato mixture, and toss gently to
combine.
Buffet Tuna Salad
2 − 6 oz. cans tuna
3 ribs celery, diced
1 medium onion, chopped
4 cloves garlic, minced
1/2 red pepper, chopped
1/4 teas. white pepper
1 1/2 cups mayonaise
2 cups seasoned bread crumbs
1 cup chicken stock
1 head chicory
1 lemon, cut in small wedges
paprika and chopped fresh parsley
Combine first six ingredients and mix well. In a separate bowl, mix
bread crumbs with chicken stock. Add to tuna and mix well.
Gradually add mayonaise while mixing. Layer a serving platter
with chicory leaves. Arrange tuna salad on top and garnish with
lemon slices, paprika, and chopped parsley.
3 ribs celery, diced
1 medium onion, chopped
4 cloves garlic, minced
1/2 red pepper, chopped
1/4 teas. white pepper
1 1/2 cups mayonaise
2 cups seasoned bread crumbs
1 cup chicken stock
1 head chicory
1 lemon, cut in small wedges
paprika and chopped fresh parsley
Combine first six ingredients and mix well. In a separate bowl, mix
bread crumbs with chicken stock. Add to tuna and mix well.
Gradually add mayonaise while mixing. Layer a serving platter
with chicory leaves. Arrange tuna salad on top and garnish with
lemon slices, paprika, and chopped parsley.
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