Salad with Apples, Walnuts and Immolates

Ingredients of Salad with Salad with Apples, Walnuts and Immolates:

Salad with Apples, Walnut Recipe
Apple (type Golden): 1
Apple (such as Royal Gala): 1
Endives: 4
Walnuts: 100 g
Chips immolates old: 120 g
Lemon: 1
Olive oil: 3 tbsp.
Salt and pepper

Preparation Method of Salad with Apples, Walnuts and Immolates:

Squeeze the lemon juice. Wash apples thoroughly, dry them and cut them into thin strips.

Sprinkle with half the lemon juice so they do not blacken.

Cut the base of the endive, remove the damaged leaves and separate the leaves from each other. Wash and dry. Prepare vinaigrette with the remaining lemon juice, olive oil, salt and pepper. In a bowl, combine the endive leaves, apple slices, and walnuts. Drizzle with vinaigrette and mix well.

Divide the salad into two bowls, add chips immolates and serve immediately.

Serving:

1-2 people.

Thai Beef Salad

Ingredients of Thai beef salad:

Thai Beef Salad Recipe
Beef (about 300g): Two blocks
Eggplant: 1
Corvette’s: 2
Red peppers: 2
Spring onions: 2
Red shiso (Thai spice): 2 stalks
Olive oil: 2 c. tablespoons
Cracked pepper

For the sauce:

Soy sauce: 3 c. tablespoons
Coffee liquid honey: 1 c.
Coffee sherry vinegar: 1 c.
Peanut oil: 3 c. tablespoons
Olive oil: 1 c. tablespoons
Salt and pepper

Preparation method of Thai beef salad:

Prepare the sauce by emulsifying the ingredients with a fork, and set aside to cool.
Preheat the oven grill position.
Wash the vegetables.
Cut zucchini and eggplant into thin slices lengthwise.
Cut the peppers in half, remove the seeds and cut into strips.
Put the slices of vegetables and peppers on oven rack.
Bake by placing the fried licks below to collect the juice during cooking.
Roast the vegetables for about 20 minutes, turning halfway through cooking.
Meanwhile, heat oil in a pan. To enter the pavement beef 3 minutes on each side.
Remove them from the pan, cool and cut into thin strips.
Effeuillez shiso, wash and chop the onions lengthwise.
Remove the vegetables from the oven
Divide them into plates, then salt and pepper.
Sprinkle the sauce and add the sliced meat, shiso leaves, and spring onions.
Salt and pepper, and serve immediately.
Serving:

2-3 people.

Creamy Strawberry

 

Ingredients of Creamy Strawberry:

Creamy Strawberry Recipe
Strawberry: 10
Cream: 1cup
Peanut butter: 1/2cup
Sugar: as required

Preparation Method of Creamy Strawberry:

Cut strawberry into thin slices.
Beat sugar and cream and add peanut butter and beat.
Now put it into bowl and garnish with strawberry.

Serving:

2 to 3.

Rice Salad with Sesame Vinaigrette

Ingredients of Wild Rice Salad with Sesame Vinaigrette:

Rice Salad with Sesame Vinaigrette Recipe
Ford wild rice: 1/2
Cooked prawns
Smoked salmon into slices
Pepper red-green-yellow
Chive
Celery
Kernel sweet corn
Avocado
Carrot
Vinaigrette : 2 tbsp
Oil:4 tbsp
Rice vinegar: 1 teaspoon
Honey: 1 tablespoon
Soy sauce:1 teaspoon
Salt to taste

Preparation method of Wild Rice Salad with Sesame Vinaigrette:

Wild rice increases greatly in volume, with the amount indicated has come a salad to eat 4 or 5 people. Put water in a saucepan corresponding to 4 times the volume of rice with a little salt, bring to the fire.
Wash and drain the rice reserve. When the water is boiling add the rice, lower the heat to low and cover them not to let steam escape.
We have 25 minutes to fire, and withdrew, without uncovering the pan, let rest 5 minutes.
We threw the water and stop the cooking by passing cold water, drain and let cool
Meanwhile peel the cooked prawns, smoked salmon and chop all the vegetables into small pieces. We make the vinaigrette in a bowl mix all ingredients and mix well.
We combine all vegetables, shrimp, salmon and rice in a large bowl, stir. We are adding the vinaigrette and mix everything in trickle gently to coat well, Check the salt.
We left a couple of hours in the fridge before serving.

Serving:

3-4 People.

Sardines with Pine Nut

Ingredients of Salad of Sardines with Pine Nut:

Sardines with Pine Nut Recipe
Quarter stock cube: 8 vegetables
Olive oil: 2 tablespoons
Sardines in olive oil: 3 canned
Cheese from sheep’s milk: 60 g
Cabbage: 100 grams
Plum purple¨1

Mustard to the old grenade: 1 tablespoon
Pine nuts: 1 teaspoon
Salad leaves: 60 g
Balsamic vinegar: 1 tablespoon

Preparation method of Salad of Sardines with Pine nut:

Heat a skillet over medium heat. Cut the cabbage slice into strips and cook with a little olive oil until it turns a bright tone. After a minute lower heat and cover the pan. Let the cabbage is cooked in its own water and wait until tender, about 3-4 minutes. Uncover the pan and add the mustard. Reserve the cabbage in a bowl to cool slightly. Meanwhile, cut the plums in half, remove the small bone and cut into wedges center as if it were an orange.
For the vinaigrette, not crushed, dissolved a quarter of a stock cube 100% Natural 8 Vegetables in two tablespoons of olive oil in a bowl. Add pine nuts and balsamic vinegar.

Serving:

2-3 People

Salad of Figs and Goat Cheese

Ingredients of Salad of Figs and Goat Cheese:

Salad of Figs and Goat Cheese Recipe
Lettuce
Cherry tomatoes
Onion into thin strips
Ripe avocado: 1
Goat cheese
Figs
Salt
Pepper
Oil
Modena balsamic cream

Preparation method of Salad of Figs and Goat Cheese:

Wash and cut the lettuce, add the cherry tomatoes, toss the onion, avocado strips not too thin, the goat cheese that we will have a little shredded hands, salt, pepper and oil.
We laps in a large deep bowl and garnish with quartered figs and balsamic cream on top.

Serving:

4-5 People.

Roasted Peppers and Egg with Mackerel

Ingredients of Roasted Peppers and Egg with Mackerel:

Roasted Peppers Salad Recipe
Roasted peppers: 6
Red tomatoes: 2 large
Eggs: 2
Onion: ½
Canned Mackerel: 250 g
Extra virgin olive oil ,Vinegar and Salt

Preparation method of Roasted Peppers and Egg with Mackerel:

Roasted peppers and egg with mackerel, a refreshingly light dish, perfect for hot days of spring and perfect for any summer lunch
Wash and dry the peppers and tomatoes and put them to roast on a plate with a dash of oil. Start at the ends and then you’re going to be running around grabbing on all sides. Once they get roasted in a pot, cover and let sweat.
Then remove the skin of tomatoes and peppers and cut into strips. Then chop the onion and eggs and add the chopped mackerel. Add with salt, vinegar and olive oil, stir everything well and reserve in refrigerator until ready to serve.

Serving:

5-6 People.

Melon and Watermelon Salad

Melon and Watermelon Salad RecipeIngredients of Melon and Watermelon Salad:

Melon
Watermelon
Lobster
Lemon
Oil
Pepper

Preparation method of Melon and Watermelon Salad:

Remove the seeds, melon and watermelon and cut into thin slices on a plate distribute .Deal lobster pieces and take over the lemon juice, a little oil, and perfumed with freshly ground black pepper. I adorned with parsley because I had nothing else to hand, but better a few watercress or lettuce.

Serving:

2-3 People.

Mud jar Salad

Ingredients of Mud jar Salad:

Mud jar Salad Recipe
Lettuce several
Croutons
Jerky
Olives
Cheese
Salt
Oil
Vinegar

Preparation method of Mud jar Salad:

Cut all the ingredients into cubes. Mix all well and add oil and vinegar in it.
Put the prepared salad into jar and serve with great pleasure.

Serving:

2-3 People.

Best Fruit Salad

Ingredients of Best Fruit Salad:

Best Fruit Salad Recipe
Bananas: 2
Red apples: 2
Peaches: 2
Strawberries: ¼ pound
Orange juice: 4
And sugar to taste.

Preparation method of Best Fruit Salad:

Wash fruits with water and peel. Cut sliced bananas, diced apples and peaches. Separate strawberry leaf. Cut the strawberries or strawberry into quarters. Squeeze the oranges and sweeten to taste. If necessary, add a little water.
Finally, arrange the fruit in a glass bowl and add the orange juice.

Serving:

2-3 People.