Salad Recipes and Salad Types

A salad is one of those dishes that no-one is entirely certain what it is. In common parlance, it tends to be a mix of raw vegetables in a dressing typically made from oil and vinegar or lemon juice that's tossed and served as either a starter or an accompaniment.

However, salads can vary dramatically according to culture and in North Africa salads are often made from cooked vegetables that are then cooled and tossed with a dressing. Salads can also be made from fruit and can be served as starters, accompaniments or even desserts. The word itself derives from the French salade, standing for a mixture of cold foods, often with a dressing typically served as an appetizer or accompaniment.

Ultimately, however, the name derives from the Latin salata (salty) and refers to the Roman practice of using fish sauce (liquamen or garum) a salty decoction of putrefying fish or salty cheese to form Roman-stlye salads.

The most common form of salad is the 'green salad' which, typically, is composed of a mix of vegetables built up on a base of leaf vegetables (lettuce, rocket, spinach) often garnished with cheese such as Parmesan.

Below are two classic salad recipes:

Greek Salad

Ingredients:
50g black Kalamata olives, pitted
3 large tomatoes, diced
1 cucumber, peeled and diced
1 red pepper, de-seeded and diced
1/2 red onion, finely sliced
100ml extra virgin olive oil
150g Feta cheese, diced
1 small cos lettuce, cubed
2 tbsp dried oregano
50ml red wine vinegar
salt and freshly-ground black pepper to taste

Method:

Add all the salad vegetables together and mix then add the oregano, olive oil, red wine vinegar and season with salt and black pepper. Toss to mix and serve immediately.

Algerian Cooked Carrot Salad

Ingredients:
450g small carrots
3 garlic cloves, roughly chopped
1 pinch salt
1 pinch sugar
1/2 tsp cayenne pepper
1/2 tsp cumin
juice of 1 lemon
handful of chopped parsley

Method:

Scrape the carrots then quarter lengthways. Add to a pan, cover with water and add the garlic, salt and sugar. Bring to a boil and cook for 15 minutes. Drain, refresh under cold running water then chill in the fridge (or in a bowl of iced water).

Just before serving toss the carrot pieces in the lemon juice and sprinkle with a little salt, the cayenne pepper and the cumin. Plate out and sprinkle the chopped parsley over the top. Serve immediately.

Recommend : marens garden color works tour network host n95 respirator mask

Southern Style Potato Salad

Sweet iced tea, honey glazed ham, and potato salad are items that make up a typical lunch or dinner served in the south during the spring and summer months. Potato salad has a long and historic past with roots that reach back to Germany. Throughout the centuries this warm salad traveled with immigrants all over before it settled in America. Upon its arrival it became hugely popular, however not by all. Like the French, the Americans chose to serve potato salad cold and with a French creamy dressing of whipped eggs, oil, and herbs.

Although there is no recorded history as to when this recipe took on its new southern look and taste, many suppose that it occurred during the early 1900s. During this time the dressing mentioned above became industrialized and widely known as mayonnaise. Among mayonnaise, there were many other additions that helped to slowly change this Germanic recipe into a charming dish that is now considered the cornermugYmxpbmQ=#">stone of all things southern.

This style of potato salad is unique because for it to be truly southern, there can only be six ingredients. Those ingredients are potatoes, hard-boiled eggs, onions, sweet pickles, mayonnaise, and yellow mustard. There are many variations to this recipe, however this recipe is considered to be what many call "the way Grandmother use to make". Cold, creamy, and absolutely delicious, southern style potato salad is typically found palatable by those living in southern United States.

When preparing this potato salad, choose the potatoes carefully. Small varieties are best, and they should be drained well. The reason for this is so that upon adding the mayonnaise it does not become soupy. Also, remember that less is always better. Once ingredients are added they cannot be removed. As for the onions, eggs, and sweet pickles, these should be roughly chopped.

As for herbs and spices, this is generally done by personal taste. Dill and parsley can be added sparingly, where as salt and pepper are a must to enhance the flavor of the potatoes. For a finishing touch, paprika is sometimes sprinkled atop the dish before it is served to give it a pop of color and spice. Southern style potato salad is a wonderful recipe that tastes old-fashioned and is packed full of memories, especially for those who played under weeping willow trees when they were little. After you have mastered a few simple recipes you can experiment and create your own variations of this delicious dish.

See Also : rational alternatives Rich Dad พ่อรวย สอนลูก 2 ตอน เชื่อพ่อสิลูก thinkbox marketing hi def camcorder 77

Choosing the Best Salad to Go With a Steak

There are various side dishes that you can make to go alongside a nice, juicy steak. You might want to serve a hot vegetable side dish or perhaps you prefer a salad. Remember that salads do not have to be boring.

If you are taking the trouble to cook a delicious steak and perhaps using a flank steak marinade to give it plenty of flavor, it is also a good idea to make a flavorful side dish to go alongside it.

A boring heap of lettuce would not look good on the plate with the meat and it would turn what would otherwise be a gourmet meal into something a bit uninspiring. So how do you make an exciting side dish to go with meat, which is not going to overpower the flavors you used in your steak marinade recipe?

Decide Which Flavors to Use

The salad you make depends on a few things. First of all, if you are using a richly flavored steak marinade recipe, you will not want to serve a very strong flavored side dish because the flavors are likely to clash. Neither will you want to use the same flavors in it that you are using in the flank steak marinade because contrast is the key to a successful recipe.

A richly flavored piece of meat in a red wine-based flank steak marinade would be nice served with a crisp salad. You can combine some basic ingredients like leaves, cucumber, and green onions to make it and perhaps even serve some potato salad on the side to give a pleasing contrast.

Use a store-bought dressing or make your own. A simple combination of extra virgin olive oil and balsamic vinegar makes an easy yet effective dressing. Add a few drops of lemon or lime juice to give it a zing.

Super Simple Recipes

When it doubt, keep things easy. Choose some nice leaves such as arugula and toss them with some thinly sliced cucumber, pitted black olives, and green onions to make a basic dish. If you want to add anything wet or slimy to the salad, like tomato wedges, avocado or strawberries, do this just before serving it, so the leaves do not get soggy.

The highlight of the meal should be the meat itself with the other ingredients there to offer a contrasting look, flavor, and texture. You can stick with green ingredients or make a colorful salad.

There is nothing wrong with a lettuce, green onion, cucumber, and avocado dish if you only want to use one color, or you could add tomatoes, olives, fresh pineapple, or beans for some color.

Use your imagination and let your creativity guide you. Since there are so many ways to make these recipes, it is very difficult to mess it up (unlike your meat - make sure you keep an eye on that while it cooks!)

Visit : maui scuba mike Portable Generator Motorized Scooter 46 Cheap Cricut Cartridges

Beet Salad With Pecans

Here is a different salad you can serve that most everyone will enjoy... especially those who like beets. The first time I made this, I even surprised myself by how good this came out.

This beet salad with pecans uses a Chinese chili garlic sauce in the dressing. Don't let the Chinese chili garlic sauce in this salad fool you. This is not a Chinese salad, although it can pass for one. It is more of a French type of salad, so you can use it with many different food types.

By the way, you should be able to find the Chinese chili sauce in most supermarkets and for sure in Asian food stores. It is a very popular sauce.

If I remember correctly, I first made this salad with fried chicken (yum!) Being tired of plain old tomato, cucumber and lettuce salads, I was looking for something different and came up with this one. What a hit!

Give it a try. If you like beets, you will love this salad. You may even love it if you do not like beets.

4 SERVINGS

- 2 cans red beets packed in water (or you can use fresh cooked, if you prefer)

1. If the beets are in vinegar, wash them. Cut the beats into 1/2 inch strips and place the beet sticks in a serving bowl.

- 2 tablespoons red wine vinegar
- 1 tablespoon Chinese chili garlic sauce
- 1-1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 teaspoons canola oil

2. Combine the above ingredients well in a small bowl, then add the mixture to the beets in the serving bowl.

- 1 medium white onion, diced
- 1/2 cup pecan pieces

3. Add the above ingredients to the bowl with the beets and mix well.

- 8 Boston lettuce leaves, washed and spun dry

4. Place two Boston lettuce leaves on each of four plates and divide the beet mixture on top of each bed of lettuce leaves evenly.

Serve cold or at room temperature.

You can serve this salad with just about any type of food, but it does go particularly well with Chinese, French, and American food. I don't think it would work well with Mexican and Italian food, but, if that's what you like, go for it.

Enjoy!

Tags : marens garden ilmjp oceanside manor building Cheap Cricut Cartridges Inflatable bounce houses Omron Pedometer reviews

Pasta Salad - The Versatile Meal Solution

Every one loves pasta.

The overall beauty of pasta is its versatility, from a basic tomato sauce to a carbonara or tomato and meatball sauce to a rocket, pesto and pine nut pasta salad you can't help but be tempted by one form or another.

When making a past salad the first thing that you need make sure you get right is the pasta, seems obvious really but so many people get it wrong. The whole world knows that pasta should be "al dente" when cooked for a hot pasta dish, for a pasta salad you need to very slightly, by a matter of seconds, undercook the pasta as it's own heat will continue to cook it whilst cooling. The safest way to ensure that you don't over cook it is to run it under some cold water as some as you have drained it, this will stop it from cooking itself.

When the pasta has cooled sufficiently you can start to create your salad.

As with all Italian food the trick is to keep it simple, basic ingredients, and less is more. Even with the bare minimum of ingredients you can make a really healthy, nutritious and delicious salad from such ingredients as olive oil, pine nuts, garlic and parsley.

Drizzle the cooled pasta with the olive oil, lightly toast the pine nuts until golden brown and add them to the pasta and oil. Toss the ingredients to mix.

Finally chop a clove or two (depending on amount of pasta cooked) of garlic and the parsley and mix that in with the salad. Add salt and pepper to taste and even a hint of chilli if you'd like to give it a bit of an extra kick.

Hey presto one easy pasta salad. That really is the most basic of pasta salad dishes not only that but it's a great starting point from which to add to.

Depending on your taste you can take your salad in any direction you like from here.

Cube some salami to add a nice meaty texture, add some cooked chicken for some added protein or raw vegetables to add some crunch. You can add olives for a deeper flavour; you can serve the salad with a green salad and tomatoes, all very low in fat and very high in goodness. Pasta salads are ideal if watching your weight.

Whatever you add as long as you keep the base to the salad as close to the original basic salad you can't go that wrong.

Pasta salads are cheap to make and cover so many situations. Home from work late? No time to cook a full meal? You can whizz up a pasta salad in next to no time. Pasta salads are ideal for buffets and barbeques, again easy to make with maximum appreciation from everyone.
Use your imagination, and remember everyone loves pasta salad. Stick to the basic pasta salad recipe and add to it from there and you can't go far wrong.

Enjoy.

My Links : phits cycle oceanside manor building n95 respirator mask

Spicy Cajun Bean Salad - A Healthy and Nutritious Bean Salad Recipe

1 x 500g pack of red beans
2 large smoked pork sausages
Rice
Onions
Olive Oil
Bell pepper
Clove of garlic
Celery
Litre of water
1/2 tbls cayenne pepper (adjust to taste)
1 tbls parsley
1 1/2 litre of water

Preparation time: Approx. 20 minutes.
Cooking time: Approx. 60 minutes.

Remove the red beans from the packet and rinse them in a sieve under running water to remove any grit and sand that may be present.

Add the olive oil to a medium sized pan, and coarsely chop the onions, bell peppers and celery and to soften them on a very low heat for a few minutes.

Add the water slowly to the pan, and add the cayenne pepper, parsley and crushed garlic.

Once you have added the ingredients, turn up the heat and bring the water to a rolling boil and add the washed red beans to the pan with the other ingredients. Stir gently, and cover the pan with a lid and reduce the heat to a gentle simmer.

Keep a close eye on the pan, and stir once every 15 minutes or so. You should add water as required to prevent the food from sticking to the pan while making sure that the consistency of your beans are to your liking.

While the beans are cooking, place the sausages into an oven and roast them until they are golden brown. Remove them from the oven and allow to cool for 2-3 minutes before chopping them into inch-long pieces.

Place the sausage pieces into the pan with the beans, stir, and cook on a simmer for another 10 minutes ensuring that the water in the pan does not dry out.

You can serve your spicy bean salad with brown or white steamed rice and optionally garnish with finely sliced red onions, lettuce and capers.

Related : the blue door cyprus Face jester thinkbox marketing Inflatable bounce houses Motorized Scooter 42 Motorized Scooter 25

Who Invented the Caesar Salad?

History of food in one of the most controversial issues is the Emperor of all the salads, the Caesar. If you have never thrown a classic Caesar salad for your friends then you should try. It is a real technology that makes it so special. As you pull instead of throwing the whole romaine leaves in wooden shell to develop the perfect creamy sauce, you can connect up two of the many stories about the Caesar salad first, which was never mentioned in the speechthrown.

Caesar Salad was named after Julius Caesar, as some sources claim, to show the evidence is thin slices of garlic Mafia Boss Pauly with a razor blade in the film Goodfellas shaved. The first Caesar was probably thrown by Caesar Cardini and both his brother Alex.

The two brothers from Italy after the First World War and settled in San Diego, Ca Caesar led his restaurant in Tijuana with his name, and Alex was in charge of a restaurant near competitorfrom. If it was burnt, became a partner with his brother, Caesar, and here is famous for this salad. The crowd of Hollywood, as well as a famous Duchess attended Caesar establishment. Though Julia Child was a young people led him there, and Caesar is made ​​this salad, which was one day become queen of the world gourmets.

Caesar's daughter Rose in a 1987 interview he said that his father invented the dish in his restaurant in Tijuana in QuartoJuly 1924. A race to the kitchen had been used up inventories to be so fed yet a customer, with what Caesar said, adding the dramatic atmosphere of the table-side to throw "the boss".

Carla Cardini, the granddaughter of Alex Cardini has been working in restaurants in the Houston area are occasional classes to make this classic salad. They will tell you, the original name was The Aviator salad. Alex Cardini, my grandfather was a pilot in the Italian Air Force duringFirst World War, before moving to Tijuana to join my great-uncle Caesar. Remember, it was Prohibition, and Tijuana, where people had gone to the party. Caesar's Place, a bar my great-uncle and the restaurant was very popular.

After a long night of drinking and missing curfew, roused a group of Rockwell Field Air Force pilots up to Caesar and what Alex has done for them for breakfast this morning, what we know today as Caesar Salad. To this day which has called them in honor of the Aviator saladhis flying buddies, but as the salad gained popularity with visitors from Southern California they said "Let's go to Caesar's and have that salad" and then just Caesar's salad.

Perhaps the crown should go to the Cardini family for this I am sure their mother is proud of both of them.

See Also : castle surf building atm group online Cheap Cricut Cartridges

How to Make a Greek Salad

Greek salad is known for its bold flavors. Try to use the ripest tomatoes you can find, high quality Greek olive oil, creamy feta cheese, and delicious herbs to make this amazing salad. These details will bring out the best flavors in this salad. Use fresh herbs from your garden or farmer's market if possible. Fresh herbs are aromatic as well as delicious, making your salad smell as good as it looks.

Variety is the spice of life. It is nice to bring this quality to your Greek salad by cutting the ingredients into different sizes and shapes. It adds texture and interest to each serving. This salad should be rustic and full of flavor and interesting textures and colors. The ingredients in this salad are representative of the typical food items found in the Mediterranean diet, which has been used successfully to maintain weight and health. Olives have long been an important food in Greece. Olives and their oil offer a lot of healthy compounds when used in cooking.

Greek salad should be eaten as soon as possible. It does not keep well. Mix it up right before you are ready to sit down and eat. You want to be able to enjoy it at its best. Greek salad contains about 106 calories per 1 cup serving.

Recipe for Greek Salad

Greek Salad is a rustic country salad that everyone will love.

What You Need

1 medium ripe tomato
8 ripe cherry tomatoes
1 beefsteak tomato
1 medium red onion, peeled
1 cucumber
1 green pepper
A handful of fresh dill
A handful of fresh mint leaves
A large handful of black olives, pitted
sea salt
1 Tablespoon red wine vinegar
3 Tablespoons good quality Greek extra virgin olive oil
Small block of feta cheese
1 teaspoon dried oregano
How to Make It

Cut the medium tomatoes into wedges. Slice the cherry tomatoes in half. Slice the beefsteak tomato into discs. Place all the tomatoes in a large salad bowl.

Slice the onion thinly. Add it to the tomatoes.

Take a fork and scratch down the sides of the cucumber, leaving grooves in the skin. Cut the cucumber into thick slices. Place in the salad bowl.

Deseed the green pepper and slice it into rings. Add it to the salad bowl.

Reserve a few of the smaller mint leaves for garnish. Set aside.

Rough chop all the dill and the remaining mint leaves. Add the herbs to the salad bowl. Gently squeeze your handful of olives over the vegetables and then drop them into the bowl.

Sprinkle a pinch of salt over the bowl. Add the vinegar and olive oil. Use your hands to quickly toss everything together. Adjust the flavors if needed.

Slice the feta cheese and serve on top of the salad. Sprinkle the oregano over the top and garnish with the small mint leaves. Drizzle a little olive oil over the top and serve immediately.

Serves 4.

My Links : ilmjp Best HDTV 21 n95 respirator mask Cheap Cricut Cartridges

Taco Salad Recipe

Everyone loves my Taco Salad and they always want my recipe! I think this is one of the best around - whether you choose the meat or vegetarian version!

We've eaten taco salad since we were kids, and there's just so many good ways to modify this recipe. How I make Taco Salad now is basic and simple and "it works". It's tasty, quick, and fast! Is there room for improvement? I don't think so - I think if you make this recipe "as-is" without modification you'll just love it! The only thing you should have a choice over is what kind of meat to use. The choices for meat are ground chuck, chicken, or fake meat (Morningstar ground meat crumbles substitute).

Taco Salad Recipe Ingredients You'll Need:

1 lb meat (boneless chicken, ground chuck, or Morningstar Vegetarian ground meat crumbles)
Salt, Pepper, Chili Powder, Garlic Powder, Cumin - to season meat
1tbsp minced garlic (preferred from a jar)
1 head of lettuce chopped
3 large or 5 medium tomatoes diced
1 medium sweet or red onion (or one bunch diced green onion)
1 packet Hidden Valley Ranch dressing mix (not dip mix)
1 cup milk
1 cup mayonnaise
1 bag Doritos or Restaurant style tortilla chips (crushed)
1 packet shredded colby jack or taco cheese (8 oz)

This is so easy to make, just start your meat cooking on the stove, and cook on med-high for 5 minutes. If using chicken or morningstar you may need some oil in the pan first - just a few table spoons. Once it's cooked 5 minutes add the seasonings which are about 1tbsp chili powder, 2 tbsp Cumin, 1 tbsp garlic powder and salt and pepper to taste, cook another 8-10 minutes or until meat is thoroughly cooked.

The trick to making this Taco Salad Recipe quickly is to get as much done while the meat is cooking as possible. I usually start the meat, and immediately get an extra large mixing bowl (4-6qt) out and all the veggies. While the meat cooks I dice the tomato and lettuce and onion. I toss it all in the bowl with the tbsp of minced garlic and thoroughly mix it up. In a medium bowl mix the cup of milk, cup of mayonnaise and packet of Hidden Valley Ranch - then set aside. Open one end of the tortilla chip bag, and crush the chips up finely (without destroying the bag).

Add the chips and shredded cheese to the bowl with the veggies and mix well again. Add your meat and mix well again. Last add the Hidden Valley Ranch Dressing and mix well again and you have some easy to make and very tasty Taco Salad!!

I hope you liked this recipe, and I think your family will love it too!

Thanks To : 24payturn the blue door cyprus Electronic basketball Motorized Scooter 32

Portulaca, salad rich in omega-3

Purslane is a vegetable also known as traditional Mediterranean flower garden purslane. It is an intensely rich source of alpha-linolenic acid which the body converts into essential fatty acids, such as the EPA announced, and nearly 3 percent by weight of purslane is composed of alpha, beta and gamma-carotene and lutein.

Three ounces of purslane contains the equivalent of a 100-IU capsules of vitamin E, 1 / 4 capsules of 100 mg of vitamin C and 14.8 mg of ascorbic acidGlutathione. Some in progress, unpublished German research centers for the use of purslane as a means to block the carcinogenic effects of estrogen in the breast and ovaries to the uterus.

It is not only easy to grow purslane in your backyard, it is difficult to avoid overloading other plants. If the plants are young, make a side salad with a little tart but juicy 'dishwashing liquid and nuts. After the plants are mature, are blanched in salted water for 1-2Minutes before adding to salads. In the kitchen of New Mexico, purslane is known as verdolagas, fried with onions, add to beans, potato salad or as grass.

Portulaca turkish yogurt and salad

A friend, a frequent visitor to Turkey (and a provider of travel diaries colored) tells me that he managed to bribe his way out of a speeding ticket with a promise to bring this salad Patrol Agent .

1 / 4 pound (about 100 g), purslane,blanched in salted water
They have 5 large cucumbers, peeled and seeded, then cut into quarters and cut into slices
2 tablespoons (15 grams) each finely chopped mint, chervil, coriander and
4 cups (500 g) whole milk yogurt
1 / 4 cup (60 ml) extra virgin olive oil
3 cloves garlic, crushed
2 teaspoons (10 g) ground coriander
Salt and pepper to taste

Blend yogurt, olive oil and dry ingredients in a large bowl. Add the vegetables to mix well mixed,threw them into the dressing yogurt, until all vegetables are well coated parts. The flavors of the herbs through better if the salad cold.

Healthy Ham Rye

If you want to include alpha-linolenic acid and omega-3 fatty acids your body on the n-6 fatty acids in balance requirements ham, try this variation of the traditional ham and crisp clear in Rye.

2 slices of rye toast
2-3 slices of good quality ham
A small handful of fresh purslane,including stems
Mustard or horseradish
Assemble your sandwich using purslane instead of lettuce or pickles.

Recommend : wba court kings Rich Dad พ่อรวย สอนลูก 2 ตอน เชื่อพ่อสิลูก Cheap Cricut Cartridges