30 Salad Recipes - stainless steel name plates supplier
2019-06-22
30 Salad Recipes  -  stainless steel name plates supplier
The story of making delicious salads. (
Mix 2 cups of wild rose petals with 2 cups of heated honey to make a batch of rose honey.
Cover, cool and refrigerate for up to 3 months. )
1 fennel, 1 cucumber, 1 lettuce, only the core (
Keep leaves for another salad)
10 fav bean pods, shelled beans and beans 4 branches fresh mint, red leaf bitter fruit, as many as edible wild rose petals: cup raspberry 3 tbsp white wine vinegar 1 to 2 tbsp rose honey 3 tbsp quality olive oil puree all the ingredients except the oil in the mixer are very simple and remove the seeds by means of a sieve.
Stir in olive oil.
2 copies.
Tal ronnen Cup with 1 teaspoon extra conscious cooking
1 tbsp of virgin olive oil, cut the 3 lb mixed transfer heir tomato into 1/2
Inch wedges2 tbsp fresh basil lasagna Salt and freshly ground pepper hot 1 teaspoon oil in a small frying pan-high heat.
Add capers and cook until crispy for 1 to 2 minutes.
Remove from the paper towel.
Put the tomatoes in a big bowl.
Add the rest of the cup oil, add basil, season with salt and pepper, and gently stir to the coast.
Apply capers on the salad so they remain crisp.
6 copies.
Start Fresh!
Diane Clement and Dr. Doug Clement.
The salad dates back to the 1800 s and was originally referred to as Dama Bianca (Lady in White)
Because of the three white ingredients.
Citrus Sauce: 3 tablespoons of lemon juice orange juice cup olive oil Freshly ground pepper to tasteSalad: 1 pound buffalo mozzarella milk ball or bocconc2 2
The day before, there were 3 fennel balls with celery hearts, and the white inner stem had only a cup of orange lung segment: prepare seasoning.
Mix lemon and orange juice in a small bowl.
Stir with olive oil and pepper.
Keep the lid cold.
Japanese clothing: cheese balls cut into slices.
Put a circle in the middle of the salad platter.
Cut the leaves from fennel and chop 3 tablespoons of leaves for decoration. Set aside.
Remove the tough outer part of the fennel bulb;
Cut the bulb in half and remove the core.
Cut the remaining fennel into very thin Julianne strips.
Soak in a bowl of ice water for about 10 minutes.
Take it out and shoot it dry.
Cut off the leaves of celery. Discard.
Cut thin celery hearts on diagonal lines.
Soak in a bowl of ice water for 10 minutes.
Take it out and shoot it dry.
Spread a layer of fennel on the top of the mozzarella cheese, a layer of celery heart on the top, and finally an orange slice.
Put a lid on the front cover and refrigerate for 1 or 2 hours.
Serving: topped with enough citrus sauce to glaze well.
Sprinkle the salad with chopped fragrant leaves.
Serve immediately.
6 copies.
Start Fresh!
Diane Clement and Dr.
Doug Clement is so colorful and refreshing.
One of my favorite combinations.
Watermelon, Kalamata olives and Chevrolet or feta worked very well together.
Lemon sauce: 1 cup of lemon juice, 1 cup of olive oil, fresh pepper, 1 cup of arugula, 1 small round water boiled juice of lime freshly ground pepper, taste a cup of black olive tapenade Cup Chevrolet or feta cheese 1 size bowl with olive oil and pepper 1 or 2 days ago.
Keep the lid cold.
Serving: put sesame in a small bowl and add enough sauce.
Divide the sesame dish evenly into 6 salad plates and place the green vegetables in the middle of each dish.
Cut the watermelon in half.
Cut each half into 4 wedges and remove the skin.
Cut the wedge into half-
Inch thick triangular slices, 4 pieces per person allowed.
Shoot and arrange them at an angle on one side of the green plant.
Drizzle with lime juice and a little pepper.
Put 1 tablespoon of olives on the other side of the watermelon.
Sprinkle the Chevrolet evenly all over the place and place a piece of Basil's leaf next to tapenade.
Serve immediately.
6 copies.
Fresh cuisine by John Bishop, Dennis Green, and Dawn Gule spicy salsa: 3 mature large venues-
Grown tomatoes, chopped red onion, chopped clove garlic, jalapeno, chopped and chopped 2 tablespoons coriander, 1 tablespoon coriander, 1 tablespoon mint, 1 teaspoon salad: 1 British cucumber, Wash, peel, slice 1 head of butter lettuce, wash and drip 1 tablespoon of freshly cut leeks for decoration.
Salsa: Mix salsa ingredients in a mixed bowl.
Mix evenly. Set aside.
Cucumber Salad: place 10 to 12 slices of cucumber on a separate plate and overlap each piece on the edge of the plate.
Use 2 to 3 inner leaves arranged in the center of each plate to make a lettuce cup for salsa.
To serve: Add 2 tablespoons salsa to each lettuce cup.
Decorate the cucumber with freshly chopped leeks.
6 copies. (
Food C by Robert Clark and Harry Camberis.
This is a C Restaurant with herbs.
Halibut but with lemon flavor, any dish will taste salty. )
2 pounds fresh green or yellow beans 2 oranges, peeled and segmented Kalamata olive 1 tbsp freshly squeezed orange juice 1 tbsp tarragon vinegar 1 tbsp Dijon mustard3 tbsp extra virgin olive oil 1 teaspoon chopped Dragon sunflower Salt and black pepper vinegar juice: Juice of orange juice, vinegar and
Gradually add oil to the steady flow of water and stir continuously.
Season with orange peel, tarragon, salt and pepper.
Put the beans in boiling water and cook for about 15 seconds, then refresh immediately in ice water. Drain well.
Put the beans and oranges and olives together.
Place the bean mixture in enough sauce and apply the ingredients evenly.
4 copies.
Aspic: 2 cups of fish soup or chicken soup 2 envelopes Knox gelatin powder sauce: 1 grapefruit, 2 tablespoons of sugar juice 2 tablespoons of rice vinegar salad: 6 oz cooked baby shrimp 6 oz cooked Dungeness crabmeat2 tbsp mayonnaise cup sunflower sprouts or other micro green food: put a cup of fish in a bowl.
Add gelatin and stir well.
Place the remaining fish in the pan, heat and boil with medium heat.
Season with salt and pepper.
Pour into the gelatin mixture and stir until the gelatin is dissolved.
Poured into the month x will take-
A baking tray of about 1/1/8 deep and then refrigerate on the horizontal shelf for about 1 hour until set.
Sauce: put grapefruit juice, sugar and vinegar in a bowl and stir well.
Salad: Place shrimp, crab and mayonnaise in a bowl. Mix well.
Serving: put a clean canned tuna in the middle of the plate.
Place the seafood mixture in the can and take care to remove the can.
Repeat the process on the other 3 plates.
Wash the canned tuna, cut out 4 laps of aspic with it and place a lap on each round of seafood.
There is a small group of sunflower buds on the top, revealing some aspic so that it will add luster to the dish.
Pour some sauce on it.
4 copies. (
Start Fresh!
Diane Clement and Dr. Doug Clement)
Sauce: 1/3 cup lemon juice 2 tbsp lemon zest2 tbsp chopped fresh mint2 tbsp chopped fresh oregano2 teaspoon Dijon mustardfreshly freshly ground pepper taste
Pre-cleaned and dry Sesame dishes per ounce bag 2 ripe avocado, peeled and shredded 11/2 cups of Kalamata olive, ground chevre or feta the other day
Stir lemon juice and zest, mint, oregano, mustard and pepper in a small bowl and slowly add olive oil.
Keep the lid cold.
Serving: put the green vegetables in a large salad bowl.
Add enough seasoning to the coat. Toss lightly.
Arrange on a large salad platter.
Place the avocado slices on top of the Sesame dish.
Spread the olives and cheese evenly.
Pour a little sauce on it.
Serve immediately.
4 to 6 copies.
Dijon mustard sauce: 2 tablespoons white wine vinegar 1 tablespoon and 11/2 teaspoon grain Dijon mustard11/2 teaspoon smooth Dijon mustard1 tablespoon honey teaspoon salt1/3 cups 3 cups organic mixed salad vegetables, 2 tbsp chili mustard vinaigrette2 Oz Poplar Grove Tiger blue cheese or your favorite, 1/4-room temperature, fragile d1 large pass heir tomato
2 big eggs, hard
Boiled skin, 1/4-
Inch dice4 sliced bacon or pan-cut Tower, cut into Ding and Cook to crispy vinegar juice: Mix vinegar, Wood star, honey and salt for 30 seconds at high speed in a food processor or mixer
In the case of motor operation, add canola and olive oil slowly in a steady flow of water, and then process for another 30 seconds.
Refrigerate until required.
Cobb salad: Preheat the broiler or barbecue to the 450 th floor.
Place the prawns about 4 inch away from the grill until they become hard pink, 11/2 to 2 minutes.
Remove and cool from the heat.
Shrimp Shell, tail.
Peel the avocado and cut it into 1/2-inch slices.
In a large bowl, gently stir the green with the sauce.
Service: Arrange salad vegetables on the oval lawn
The dish is formed.
Separate each ingredient and place neat blue cheese, tomatoes, avocado, spotted shrimp, eggs and bacon on green vegetables.
Serve immediately. Makes 1 entree. (
Fresh Works by John Bishop, Dennis Green and Dawn Gulley.
Well, mushrooms are autumn, but there are varieties all year round.
Change mushrooms for this lovely salad. )
Grilled pear refurbished 1 teaspoon butter 1 pear, peeled, de-core, four cups of apple wine vinegar cup vegetable oil warm salad cup olive oil 1 pound of mushrooms peeled and four cups of sliced onion 1 bundle of spinach,about 4 cups)
Roasted pear dressing: Melt butter in a small pothigh heat.
Add the pear and cook for 5 to 7 minutes until tender and caramelized.
Remove from heat and cool to room temperature.
Put the pear into the food processing machine with apple vinegar.
Add vegetable oil in a slow, continuous flow of water until the seasoning is smooth and emulsified.
Through fine strain
Put the sieve in a small bowl for 2 days.
Hot salad: Heat olive oil in a medium-fire frying pan.
Add mushrooms and scallions, stir-fry until golden and tender, about 5 minutes.
Place the cabbage leaves in a large bowl and stir with 1 to 2 tablespoons of pear sauce.
Divide the spinach evenly on the plate and spoon the hot mushroom mixture over it.
Serve immediately.
4 copies. (
Weekend chef from Williams-Sonoma. For a change-
Tuck the salad into Pita's pocket. )
1 lemon 1 clove garlic, mint Freshly ground pepper cup olive oil plus 1 tablespoon of juice of 2 round pita bread, 1 teaspoon of dried olgan o2 cut the tomatoes in half, cut into wedges1 cup of assorted salt water-cured olives½-
Pounds of feta cheese, crispy scallions, white and light green parts, thin sauce: Stir lemon juice, garlic and plenty of pepper in a large bowl.
Gradually add cup oil until it is fully mixed.
Pita: Preheat the oven to 300 degrees F.
Cut each pita into 4 wedges.
Arranged on the baking tray, brush both sides with the remaining 1 tablespoon of oil.
Sprinkle the oregano and heat it in the oven for about 10 minutes.
Salad: add lettuce, cucumber and tomatoes to the sauce and stir well.
Place on the plate and top with olives, cheese and scallions.
Put a warm pita corner next to the salad and serve.
4 copies. (
Weekend chef from Williams-Sonoma)
1 yellow Cup with 2 tablespoons olive oil, chopped 2 cloves of garlic, minced2 cups of chicken soup salt and 1 cup of instant cou cup of freshly ground pepper
One ounce of red bell pepper, salt water in chopcup Cup for seed advertising-
1 cup lemon cup fresh flat leaf parsleyCouscous preparation pickled black olives, de-core, chop dish juice: in large pan-
Low heat, 1 tablespoon of oi hot.
Stir-fry the onion until softened for about 4 minutes.
Stir-fry garlic for 1 minute.
Add broth, teaspoons of salt and a few grains of pepper to boil.
Place the sofa in a large stainless steel bowl and pour the hot liquid on it.
Mix evenly with a fork and lid and place it for 5 minutes.
Almond toast: Heat 1 tablespoon of oil in a large frying pan over medium heat.
Add almonds and toast and stir for 5 to 7 minutes until crisp and golden.
Add to the sofa.
Platter salad: loosen the steamed sofa with a fork and stir in almonds.
Add chickpeas, bell peppers, olives, lemon juice, parsley and a cup of oil remaining to the steamed beans.
Combine gently toss.
Season with salt and pepper. (
Weekend chef from Williams-Sonoma)
1 pound of dried rice stick noodles 2 roots lemon grass, only pale kernel, delicious 2 tablespoons fresh ginger, 1 lime3 tbsp fish soup 2 tbsp plus 1 tbsp sesame oil 1 tbsp sugar 1 lb shrimp or prawns peel and demelt 12 scallions, white and light green parts, thin long leaf lettuce, pale internal leaves, torn into a bite
Roasted peanuts, noodles and seasonings: Soak noodles in hot water for 15 minutes in a large bowl.
In another bowl, stir together the lemon grass, ginger, lime juice, fish sauce, two teaspoons of oil and sugar until they are mixed.
Drain the noodles.
Cooking noodles: in a large pot of boiling water, boil the reorganized noodles for 5 seconds and drain them immediately.
Wash the well under cold tap water and drain again.
Add seasoning and stir well.
Shrimp: in a frying pan-
Heat the remaining 1 tablespoon of oil at high temperature.
Add the shrimp and cook for 2 to 3 minutes and stir frequently until opaque.
Add shrimp, onion and mint to the noodles and stir and mix.
Place lettuce on plate and top with noodlesshrimp mixture.
Sprinkle the peanuts on the table.
4 copies. (
Weekend chef from Williams-Sonoma.
Don't eat bacon for vegetarian versions. )4 slices thick-
Chopped bacon, chopped olive oil, 1 cloves of garlic, 1 tablespoon
Cereal mustard2 tbsp add 1 teaspoon of red wine vinegar 4 eggs 2 escarole, remove the tough outer leaves and tear them into a bite
Large and small slices of meat and freshly ground pepper vinegar sauce: cook bacon in a small pan of boiling water.
Drain, transfer to a paper towel and suck dry.
Wipe the pan clean and put it in a medium position-
Low heat, add oil, garlic and bacon.
Cook, stir until the garlic turns yellow and the bacon crispy for about 3 minutes, be careful not to let the garlic burn.
Remove from heat. Discard garlic.
Stir with mustard and 2 tablespoons of vinegar. Set aside.
Eggs: fill the big pot with water and add the remaining 1 teaspoon of vinegar.
Roll and cook.
Turn off the heating;
Work quickly, break each egg, release it on the water, make it easy to put in the water, and divide the eggs evenly.
Cover the lid and stand for 3 to 4 minutes.
Assembly: place escarole in a large bowl.
Boil the sauce, then pour the three-quarter sauce on escarole and stir to wither the leaves a little.
Season with salt and pepper.
Fold again and arrange it on the plate.
With a slotted spoon, transfer the poached egg to the top of each salad, drizzle the remaining sauce and serve.
4 copies. (
Chef's salad by Bill Jones)
Salad: 1 tablespoon salt seasoning for 2 cups of wild rice6 water: 1 teaspoon of ginger chili sauce, 1 teaspoon of crushed ginger, 1 tablespoon of lemon, 1 tablespoon of honey, 1 tablespoon of water 1 tablespoon of olive oil raw or lightly fried cup of dried cranberry or blueberry put rice in-
Small pot, covered with water, soaked for at least 1 hour.
Drain the rice and go back to the pan.
Add 6 glasses of water and salt.
Boil at high temperature, reduce to sim, boil until the grain is soft and cracked for about 30 to 45 minutes.
Remove heat from the liquid and cool.
Prepare rice straight.
Put ginger, garlic, lemon juice, dandruff, honey and water into a large salad bowl.
Drizzle in the oil and stir until smooth and thick.
Season with salt and pepper.
Add the cooled wild rice and mushrooms to the seasoning and mix them evenly.
Taste of seasoning, adjust it with salt and pepper.
Decorated with cranberry and served at room temperature.
4 to 6 copies. (
Food C by Robert Clark and Harry Camberis.
In the recipe, this salad is paired with coconut shrimp, but with any seafood dish.
Since it should not be used as a separate salad, I will double the recipe to get a larger portion. )
1 small green mango, peeled, nuclear removed, and 2 red peppers in julini, 1 tablespoon sliced scallions 1 tablespoon coarse chopped sirante 1 tbsp coarse chopped mint1 tbsp palm sugar 1 tbsp fish soup 1 tbsp freshly squeezed lime juicing Jewish salt
Let's stand for 30 minutes and mix the flavors.
4 small copies. (
Chef from the British Columbia chefs table Association in Vancouver.
This dish is from the golden friend restaurant.
At the grocery store in Asia, there is a spicy citrus dressing-yuzu sauce. )
Garlic oil: 10 slices of extra virgin olive oil plus seasoning: 1 cup of soy sauce cup of rice vinegar 1/3 cup of lemon juice 1 small onion, roughly chopped carrots, 2 teaspoons of sugar, 1 teaspoon of yuzu pepper, 3 large radishes, about 2 teaspoons of seafood sashimi salad: 3 cups of organic mixed sashimi or sushi flakes
Raw fish or smoked salmon lemon, cut into 3 corners, garlic cup bean sprouts for garlic oil: put oil and garlic in a small pot with medium fire, cook for 2 to 3 minutes, or until the garlic is golden brown.
Remove from heat by fine strain-
Sift out the garlic.
Cool to room temperature and then refrigerate immediately for use on the same day. (
Garlic oil must be kept in cold storage. )
Seasoning: Place all ingredients in a food processor or blender until smooth.
Seafood sashimi salad: place salad vegetables in a large bowl.
Gently apply enough seasoning to the leaves and gently stir.
Serving: Divide the salad into three shallow bowls.
Arrange 3 slices of fish on top of each serving, and sprinkle garlic oil.
Decorate with lemon and pea shoots.
3 copies. (
Chef from the British Columbia chefs table Association in Vancouver.
This is the recipe for Bishop's restaurant.
You can find amazing decorations to celebrate the green at some local farmer's markets. )
1 scallion, 1 peach, peel and Decore 3 tablespoons honey 5 tbsp High
Quality apple cider vinegar 1 teaspoon tarragon 2 tablespoons vegetable oil 6 cups delicious organic celebration vegetables or other mixed salad green dressing: put scallions, peaches, honey, vinegar and tarragon in a blender
Stir until smooth.
Slowly refuel as the motor runs.
Filter dressing by fine-
Sift out the solid.
Serving: put salad vegetables into the big owl, add seasoning and stir gently.
Arranged on a separate cold plate.
6 copies. (
"Fresh" by Anna Olsen
1 medium eggplant cut vertically into 1/2-
1-inch slices2 red bell pepper, cut, 1 stem and seed of orange1 clove garlic remove juice and skin, 1 tbsp roasted sesame seeds 2 teaspoon ground fresh ginger 3 tbsp olive oil salt and 2 tbsp chopped flat leaf parsleyPreheat grill Preheat to medium
Heat, or preheat the oven to 400 degrees F, align the baking pan with parchment paper.
Slice the eggplant and pepper pieces if you're grilling (
No oil brush)
Until slightly burnt, but still moderately hard, turn them occasionally.
Remove them from the heat and put them into the bowl and cover them with plastic (
This will continue to soften the vegetables). If you’re oven-
Roast eggplant and pepper on a prepared baking tray, bake for 15 minutes and turn it over once.
Put the vegetables on the tray into the bowl and cover with plastic.
Cut into small pieces after 10 minutes of vegetable coolingsized pieces. (
There is no need to peel off the pepper. )
Stir in orange juice and zest, garlic, sesame seeds, ginger and olive oil.
Taste the condiments and put them into the serving.
Sprinkle parsley on it and put it in the refrigerator.
Bring the salad to room temperature before serving.
8 copies. (
"Fresh" by Anna Olsen
Cherry: 2 cups sweet cherry 2 tbsp chopped red wine 11/2 tbsp red wine vinegar 1 tbsp honey 1 tbsp chopped fresh cinnamon balsamic vinegar: 2 tbsp red wine vinegar (
Choice of fruit juice instead of pickled cherry)
1 teaspoon honey 1 teaspoon Dijon mustar6 tbsp almond oil 1 tbsp chopped chivesSalt and pepperGreens: 6 cups of tender green such as Boston, small leaf lettuce or spinach Cup, stir all the ingredients together, let's sit for 30 minutes to 3 hours.
Sauce: 2 tablespoons of cherry liquid (
Or with red wine vinegar)
Then add honey and mustard.
Stir in the oil gradually until the sauce is smooth and creamy.
Stir and season in chopped leeks.
Put the tender green vegetables on the platter.
Dip in the sauce and marinate cherries.
Top the table with roasted almonds.
6 copies. (
"Fresh" by Anna Olsen
Mini 11/2potatoes (
Red, white, mixed)
Cut in half a cup of Kalamata olives, cut in about a cup of Sun
Dry tomato, soaked in warm water, cut into stri cup extra virgin olive oil pp3 tbsp lemon juice 1 tbsp anchovy sauce (optional)
1 teaspoon chopped garlicSalt and pepper cup chopped fresh basil leaves, cook the potatoes in salt water until tender. Drain well.
While they're still warm, throw the potatoes with the olives, the Sun-
Dried tomato, olive oil, lemon juice, anchovy sauce (if using), and garlic.
Season, though need little or no salt.
Before serving, stir the chopped basil.
6 copies. (
Chef's salad by Bill Jones)
Seasoning: 1 lime2 tbsp fish soup 1 tbsp chopped garlic1 tbsp chopped fresh basil1 teaspoon hot sauc1 teaspoon honey (or sugar)
Salt and black pepper from TasteSalad: 4 cups chopped carrot1 cup bean sprouts for garni2 tablespoons chopped peanuts (
Or baked sesame seeds)
Put green lime juice and zest skin, fish sauce, garlic, chopped basil, chili sauce and honey into a large salad bowl.
Sprinkle oil continuously until smooth and thick.
Season with salt and pepper and stand by until required.
Add carrots and bean sprouts to the seasoning and stir them evenly.
Decorate with extra bean sprouts, whole basil leaves and Peanuts: serve immediately.
4 copies. (
Chef's salad by Bill Jones)
Seasoning: 2 tablespoons mayonnaise2 tablespoon peanut butter 1 tablespoon curry 1 tablespoon white wine vinegar 1 tablespoon hot water 1 teaspoon sugar 1 tablespoon ginger chili sauce 2 tablespoons chopped coriander Salt and black pepper to chopped 1 red onion, peeled, sliced
Mix mayonnaise, peanut butter, curry sauce, vinegar, hot water, sugar, ginger and coriander in a large bowl.
Stir until smoother with salt and pepper and refrigerate until desired.
Add cabbage, carrots and onions to the seasoning and mix them evenly.
Stay calm before you need it.
Before serving, decorate the coleslaw with chopped peanuts.
4 copies. Burmese Salad(
Healthy salad from Southeast Asia
4 oz cabbage heart, 4 oz carrot, 4 oz Cucumber, 2 oz beans, 2 tbsp oil, 4 garlic cloves, 6 scallions, thin sliced turmeric tea spoon teaspoon chopped pepper powder Salt 2 scoop soup spoon lime juiceArrange for all vegetables.
Heat the oil in a frying pan or frying pan and fry the garlic to a crisp golden brown color.
Take out, drain well and add in the bowl.
Fry the scallions in the same way and add them to the bowl.
Add all the remaining ingredients to the bowl and stir well.
Open a plate and serve.
2 copies.
Wheat berries and pumpkins mixed with Maple sunflower (
Chef's salad by Bill Jones)
6 cups of water 1 teaspoon salt2 cup wheat berries2 cups of pumpkin cut into 1/2-
Inch dice1 tbsp chopped garlic2 tbsp olive oil Salt and black pepper taste 1 tbsp apple wine vinegar 1 teaspoon chopped garlici cup roasted sunflower seeds 2 tbsp apple juice 1 tbsp maple syrup oven to 350 F.
At the same time, roll and boil water and salt into a large pot.
Stir the wheat berries and cook them.
Reduce the heat to medium, cook until tender but chewy, about 1 hour.
Remove heat from the liquid and cool to room temperature.
Drain and set aside until needed.
Put the pumpkin in the baking tray.
Add garlic, pour oil, stir well and cover the pumpkin evenly.
Season with salt and pepper.
Bake until the pumpkin softens and starts to brown for about 30 minutes.
Remove from the oven and cool to room temperature.
Put vinegar, garlic, sunflower seeds, apple juice and maple syrup in a blender and stir until smooth.
Use a little bit of water thinner if needed to make the pouring consistent.
Season with salt and pepper.
Put wheat berries and pumpkins in a large bowl.
Add seasoning to the coat and stir well.
Decorate with extra sunflower seeds and eat at room temperature.
4 to 6 copies.
Avocado salad in Malaysia (
Healthy salad from Southeast Asia2 large, just-
Lemon juicing 4 oz cottage cheese leeks stem, 5 tablespoons plain yogurt garlic cloves, 2 green peppers, chopped Salt and pepper 4 raw vegetable leaves, chopped, you can choose lettuce and mint leaves, cut vertically along the middle of the avocado onto the stone and carefully separate the two halves.
Take out the stone and scoop out the meat with a spoon while preserving the shell.
Rub the inside of the butter shell with lemon juice and spare it.
Cut the meat into a small cube of about 1/2. inch.
In a bowl, mix soft cheese with chopped leeks.
Add yogurt, garlic and pepper, and season with salt and pepper.
Mix fully in the avocado cube and fold carefully.
Cold in the fridge.
Arrange the inside of the avocado shell with some chopped lettuce leaves.
Put some frozen avocado mixture in it and decorate it with pepper and a little mint leaf silk.
Serve immediately.
2 copies. Gado Gado(
Healthy salad from Southeast Asia.
To make tamarind water, add about a tablespoon of paste to warm water and mashed potatoes.
Use brown water. )2 hard-
Boiled eggs, 3 ounces of beans, cut into 1-
Cauliflower 8 ounces long in inches, carrots about 3 ounces, bean curd residue about 3 ounces for cutting into 1-
1-inch potato, cut into small grains: 2 tablespoons of oil, 2 garlic cloves, 2 scallions, 2 tablespoons of tamarind water, 2 teaspoons of sugar, 1 teaspoon of chili powder, 3 tablespoons of ground roasted peanuts, cut the egg in half, put it aside.
Cook a pot of water.
Add beans, cauliflower, carrots, bean sprouts, blan3 minutes.
Drain the water off the paper in the kitchen and put it on one side to cool.
Heat the oil to medium temperature
Hot, stir-fried tofu to golden brown.
Clean the water on the paper towel and put it aside.
Add potato chips in hot oil and fry them to golden brown.
Remove, drain and leave the water on the paper tray.
When the hot vegetables are cold, put them in a bowl filled with them; add the deep-
Fried tofu and potatoes, top of the egg area. Set aside.
Seasoning: Heat the oil to fairly hot, stir-fry garlic and scallions to golden brown.
Add all the remaining ingredients in turn and stir after each addition.
After all of them are stirred in, simmer for 30 seconds until the sauce is thickened.
Remove from the heat and cool briefly.
Pour the salad over and bring it up.
2 copies.
Spinach Salad in Indonesia (
Healthy salad from Southeast Asia
8 oz small spinach leav teaspoon salt sauce: 2 garlic cloves, 3 small red peppers, 2 tablespoons lime juice 2 teaspoon sugar sauce: Mix all ingredients in a bowl and stir until sugarSet aside.
Remove any thick stems from spinach.
Cook a pot of water;
Add salt and then spinach.
As soon as the water returns to the pan, remove the spinach.
Well drained and transferred to the service tray.
Cover the spinach with seasoning.
Good mix, service.
2 copies.
Moroccan orange salad (
Best Salad from Ruth Fallon and Brenda Thompson and Vancouver Sun test kitchen. )
Vinaigrette3 tbsp fresh orange juice teaspoon Dijon mustard teaspoon liquid honey teaspoon salt1/8 tbsp pepper 1 tbsp olive oil 1 garlic clove 1 small serrano pepper seeds 8 cups light packed Sesame 3 large three small red onions in the navel, sliced thin Cup slip medjool dates1/3 cups salt free natural happy chopped rough Cup Moroccan black olive and pepper sauce: In small bowl, mix orange juice, mustard, honey, salt and pepper together.
Gradually add to the oil.
Add garlic, pepper and zest.
Salad: sesame platter.
Peel the orange, cut into 1/4-
Slice inch thick.
Put oranges and onions on sesame.
Spread dates, pistachios and olives.
Sprinkle a little Italian sauce and drizzle on the salad.
Season with salt and pepper.
8 copies. Edamame Salad(
Best Salad from Ruth Fallon and Brenda Thompson and Vancouver Sun test kitchen. )
2 tablespoons of rice vinegar 2 teaspoons of sugar 1 teaspoon of salt 1 tablespoon of vegetable oil 1/8 teaspoon of crushed dry hot red pepper: 3 cups of frozen shelled red pepper scallions 2 scallions, sl mix vinegar, sugar and salt together.
Gradually add to the oil.
Stir with dry red pepper.
Salad: Cook the beans in a large pan for 3 to 5 minutes until they soften; drain.
Rinse immediately under cold tap water, drain well and put in large bowl.
Add pepper and onion.
Stir the sauce and drizzle on the salad; toss to coat.
Season with salt.
6 copies.
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