50 Simple Salad Recipes....
2. Tomato and peach salad: mix the sliced tomato and the peach with
the sliced red onion. Sprinkle with apple cider vinegar and olive oil; Season
with sugar, salt and pepper.
3. Asian apple salad: Combine rice vinegar and lime juice with salt,
sugar and fish sauce. Mix with jicama and apple julienne, chopped chives and mint.
4. Creole green beans: mix the washed green beans and slices of red onion.
Mix with Creole mustard, red wine vinegar, olive oil, salt and pepper.
5. Seasonings: Beat 1 part lemon juice and 3 parts olive oil, salt and
pepper. Mix with basil tarragon, basil, dill, chives and lettuce.
6. Squash and Orzo Salad: bake zucchini, yellow pumpkin and chives in
olive oil until tender. Mix with cooked orzo, parsley, dill, goat's cheese,
salt and pepper.
7. Champagne Greens: Defeat 1 part of champagne vinegar with 3 parts of
olive oil and salt and pepper. Mix with Boston lettuce.
8. Watercress and fruit salad: mix the peach slices and watermelon cubes
with watercress. Sprinkle with olive oil and lemon juice; Season with salt and
pepper.
9. Caesar Salad: mashed garlic and chopped anchovies, lemon juice,
Worcestershire sauce, salt, pepper and 1 egg yolk; While the machine is
running, slowly add 1/4 cup of olive oil. Mix with Romaine; garnish with
parmesan cheese and croutons.
10. Tuna salad in abundance: Mix cannellini beans, capers, mushrooms in vinegar,
celery and olives; Add mustard, lemon juice, salt and pepper. Mix with cherry
tomatoes and tuna in oil.
11. Southwestern Cobb: Purée equal parts mayonnaise and buttermilk with
hot sauce, coriander, chives, orange peel, garlic and salt. Sprinkle with
romaine, avocado cubes and jicama, orange quarters and crumbled cheese.
12. Tomatoes with mint: sprinkle pieces of tomato with salt, pepper and
sliced shallots; set aside for 5 minutes. Garnish with fresh mint; Sprinkle
with olive oil and white wine vinegar.
13. Chickpea Tapas: Combine chickpeas, capers and green olives with
chopped sausage, celery, red onion, parsley and coriander. Mix with olive oil,
salt and pepper; with manchego.
14. Caprese Pasta: mix chilled fusilli, diced mozzarella, chopped
tomatoes, basil, roasted pine nuts and chopped garlic; Season with salt and
pepper.
15. Chicken and mango salad: 1 tablespoon of lemon juice and honey, a
little grated ginger and 1/4 cup of olive oil; Mix with grated chicken, mesclun
leaves and diced mango.
16. Oranges with mozzarella: pile of mozzarella and pieces of orange
with basil. Sprinkle with olive oil; Season with salt and pepper.
17. Egg salad: combine mayonnaise, Dijon mustard, dill, salt and pepper.
Add chopped hard-boiled eggs and marinated cubes.
18. Cantaloupe carpaccio: cut the extra thin melon (a mandolin gives the
best results). Sprinkle with olive oil and lemon juice; Garnish with pepper and
ricotta.
19. Salad of three beans: boil 1/3 cup of apple cider vinegar, 1/4 cup
of sugar and vegetable oil and salt. Pour up wax and green wax pits, red beans
and red onion slices; marinate for 1 hour. Season with salt and pepper; cover
with parsley.
20. Panzanella: Marinate tomato pieces in olive oil, red wine vinegar,
garlic, salt and pepper for 10 minutes. Soak the hard bread in water for 5
minutes; drain and mix with the tomatoes. Add sliced red onion, celery and
fresh herbs.
21. Greek cucumber salad: combine slices of red onion, chopped cucumber,
halves of Kalamata olives, dill and feta cheese. Season with olive oil and
lemon juice; Season with salt and pepper.
22. Miso-tofu salad: cut 1 inch of fresh ginger into a blender; Purée
with 3 tablespoons miso, 2 tablespoons water, 1 tablespoon rice wine vinegar, a
little soy sauce and chilli paste. Mix 1/2 cup of peanut oil. Sprinkle with
spinach and diced tofu.
23. Crab cakes: Mix crab meat with celery, tarragon and chives. Mix with
mayonnaise, sour cream, lemon juice and mustard; serve in Bibb beakers.
24. Japanese radish salad: cover with low cut watermelon radish with
chives and lettuce. Decorate mirin, grated ginger, soy sauce, rice wine vinegar,
salt and sesame and vegetable oil to taste; sprinkle on the salad.
25. Jicama-Mango Slaw: Mix mango and jicama in julienne, red onion,
radish and coriander; add cumin, salt and cayenne pepper. Sprinkle with olive
oil and lime juice.
26. Tricolor salad: Beat 1 part balsamic vinegar with 3 parts olive oil
and salt and pepper. Mix with the arugula, escarole and radicchio.
27. Gable tabouleh: mix boiled bulgur, grilled pine nuts, lemon juice,
chives, olive oil, salt and pepper; add diced tomatoes, mint and parsley.
28. Spinach and cheese salad: Beat 1 part red wine vinegar and 3 parts
walnut oil, shallots, salt and pepper. Mix with spinach, goat cheese and nuts.
29. Curry Potato Salad: Mix mayonnaise with apple cider vinegar, curry
powder and duck sauce. Stir in roasted sweet potatoes, celery, coriander and
green onions; Season with salt and pepper.
30. Yellow trio: cut the grains of an ear of corn; Bake in olive oil
with slices of yellow pumpkin. Mix with the yellow grape tomatoes, basil, salt
and pepper.
31. Smoked trout salad: mix cider vinegar and olive oil with the ratio
of 1:3 respectively, chopped shallots, horseradish, honey, Dijon mustard, salt and
pepper. Mix with smoked trout, julienne apples, beetroot and arugula.
32. Ambrosia salad: Beat the coconut milk with the grated orange peel
and vanilla. Mix with cut grapes, mandarins and apples; cold Garnish with
grilled coconut and walnuts.
33. Egg and bean salad: Blanch the blanched green beans with strips of
radish and boiled eggs. Sprinkle with olive oil; Season with salt and pepper.
34. Wedge salad: crush a cup of blue cheese and mayonnaise with half cup
of buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and
pepper. Spray on the corners of the iceberg; cover with mimosa egg and grated
bacon.
35. Beetroot salad: Whisk 1/2 cup vegetable oil 2 tablespoons sugar, a
little lemon juice, dry mustard, salt, chopped onion and 1 tablespoon
poppyseed. Mix with roasted beets and goat cheese.
36. American potato salad: Beat mayonnaise with parsley, herbs and
mustard. Mix with diced boiled potatoes, sliced celery and red onion. Fold
the chopped hard-boiled eggs; Season with salt and pepper.
37. Caesar with cornbread: Mix the cornbread into cubes with melted
butter, salt and cayenne pepper on a baking tray; Bake at 400 degrees, 12 to 15
minutes. Mix the romaine and chopped tomato with the Caesar vinaigrette with
the fried bread of cornbread.
38. Greek rice salad: Defeat olive oil, lemon juice, salt and allspice.
Mix with the chopped cucumber and tomato, green onion, parsley, dill, mint and
lemon zest. Add the boiled rice and a pinch of hot sauce; with feta.
39. Salad of watermelon and feta: Beat 1 part of white wine vinegar, 3
parts of olive oil, salt and pepper. Mix with arugula, sliced red onions,
watermelon cubes, grated feta, niçoise olives and fresh oregano.
40. Pea salad with black eyes: Beat the lime juice with chopped garlic,
ground cumin, salt, coriander and a large amount of olive oil. Mix with peas
with black eyes, chopped jalapeño, diced tomatoes, red onion and avocado.
41. Classic Waldorf: Beat 1/2 cup mayonnaise and 2 tablespoons sour
cream with chives, parsley, peel and lemon juice, sugar and pepper. Mix with
the chopped apples, celery and nuts.
42. Macaroni salad: mix 1/2 cup mayonnaise, 3 tablespoons sour cream,
dry mustard, sugar, apple cider vinegar, salt and pepper. Mix with cooked
macaroni, sliced celery, red onion and parsley.
43. Bistro Bacon Salad: cut and fry bacon; mix the drops with apple
cider vinegar, Dijon mustard, olive oil, salt and pepper. Mix with mesclun
leaves; Garnish with bacon and a poached egg.
44. Spanish pepper salad: roasted shallot; chop mix Mix with olives,
peppers, almonds, sherry vinegar, smoked paprika and romaine. Toast slices of
thick bread; rub with the garlic, break into pieces and mix with the salad.
45. Celery salad: mix sliced celery and red onion with diced
soppressata. Mix with lemon juice and zest, basil, a large jet of olive oil,
salt and pepper; Shave the Parmesan cheese over it.
46. Mimosa Salad: Mix butterhead with herb vinaigrette (1 part vinegar,
3 parts olive oil, chopped herbs). Press a peeled hard egg through a fine sieve
to make a "mimosa" egg; spoon on the salad.
47. Tuna Curry salad: Take a tablespoon of curry powder and toast it in
vegetable oil; cost. Mix with mayonnaise, lime juice, salt and pepper. Mix with
canned tuna, chopped red onion, coriander and golden raisins.
48. Creamy-Crunchy Slaw: Mix the mayonnaise with apple cider vinegar and
caraway seed. Mix with pressed cabbage, green onions and green apple slices,
grated bacon, salt and pepper.
49. Roasted meat salad: turn 2 tablespoons of apple cider vinegar and
honey mustard with salt, pepper and 1 cup of hazelnut oil. Sprinkle with
escarole, sliced pears and fried charcuterie; Garnish with blue cheese and
hazelnuts.
50. Daikon salad: Simulate 3 parts of rice vinegar with 1 part of peanut
oil, chopped ginger and garlic, Asian chili sauce, salt and sugar. Mix with daikon-julienne,
napa cabbage and chives; cold
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