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.

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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.

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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!)

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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!

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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.

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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.

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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.

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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.

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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!

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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.

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Satisfying And Light Chicken Salad Recipes

Chicken meat has become the favorite, especially in Asia. Especially, because chickens do not taste the same strong, as I said, beef, has become a favorite addition to salad recipes. The combination can not be greater, the clash between the effect of chicken filling, without the strong flavor, with a light, fresh taste of fruit, vegetables and dressing.

Here are two recipes, very sophisticated, able to satisfy your cravings are salad. So, what you areStill waiting? Take your helicopter ready and begin that salad!

Chutney Curry Chicken Salad (from AllRecipes.com)

2 whole chicken breasts (or about 5 cups of diced cooked chicken)

1 cup green seedless grapes, halved

1 / 2 fresh pineapple, peeled, cored and diced.

greens of your choice to serve

1 / 2 cup chopped walnuts, toasted.

1 / 2 cup thinly sliced ​​scallions, white parts and green

Dressing:

1 / 3 cupbottled Major Grey's chutney, large pieces chopped.

1 teaspoon curry powder

1 cup mayonnaise, homemade or high-quality purchased.

1/2 teaspoon salt

1 tablespoon grated lime zest

1/4 cup fresh lime juice

Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.

For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.

Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.

MEXICAN CHICKEN SALAD RECIPE

INGREDIENTS:

1/4 cup cider vinegar

3 Tbsp. honey

1-1/2 tsp. cumin

1/4 tsp. salt

pepper to taste

1 Tbsp. olive oil

2 whole chicken breasts, skinned, boned, and cut into 2" strips

1/2 tsp. garlic salt

16 oz. pkg. frozen corn

1 cup chopped plum tomatoes

15 oz. can black beans, rinsed and drained

1 green onions, chopped

1 red bell pepper, chopped

10 oz. pkg. lettuce mix

2 avocados, peeled and chopped

2 cups shredded Monterey Jack cheese

3 cups slightly crushed blue corn tortilla chips

1 cup sour cream

10 oz. jar thick and chunky salsa

Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.

Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.

Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.

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The Best Shrimp Salad You Ever Ate!

Ingredients

1 head of Iceberg Lettuce

3 Romaine Lettuce hearts

1 medium onion

1 cup dill pickles slices

3 eggs

2 pounds of shrimp, heads off

4 tablespoons of seafood boil mixture (Zatarains Pro Boil is preferred)

4 celery sticks

2 cups of mayonnaise

1 cup horseradish mustard

1 tablespoon of Paprika

1 teaspoon of Garlic powder

1/2 teaspoon of salt

1/2 teaspoon red pepper

Preparation

The secret to this salad is you fine chop every ingredient.

Boil your eggs and when they are cooled remove the shell and set aside.

In a separate pot, cook the shrimp with shrimp boil mixture. Bring to a boil for 3 minutes. Set aside and let it cool for at least 5 minutes. Rinse in cold water, peel and set aside.

Wash your lettuce and either spin dry or paper towel dry and set aside. (If your lettuce is not dry your salad will be soggy)

Prepare your dressing:

Take 2 cups of mayonnaise and mix with one cup of horseradish mustard. Add one tablespoon of paprika. Set aside.

Put your salad plates in the freezer for 30 minutes to one hour before serving.

In a large mixing bowl chop the iceberg and two of the romaine hearts, saving one heart for plating.

Chop the celery, pickles, and onions and add to the lettuce

Take 1/2 of the shrimp and chop into 1/4 in pieces. Take the other half and cut each shrimp into thirds. Add to lettuce.

Chop the eggs and add to mixture.

season with salt, red pepper, and garlic powder

DO NOT ADD THE DRESSING UNTIL YOU ARE READY TO SERVE.

Remove your plates from the freezer.

Take the remaining romaine and use as a base for the shrimp salad mix. Add the shrimp salad mixture, sprinkle with paprika and serve.

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Pasta salad: selection and preparation of pasta

Pasta salad is always a hit, when it served as a side dish or as a delicious main dish tasty. There are many recipes that make the perfect pasta salad, any combination of a special blend of ingredients, then with a vinaigrette sauce, whipped cream or mayonnaise can be easily covered. Vegetables, meats and cheeses vary in pasta salads, as well as the types of pasta found in them.

Be used almost every type of dough into pasta salad. Consider theSalad> as a whole before choosing the appropriate meals to the mix. Larger pasta like ziti or penne work well in thick sauces and large pieces of vegetables, meat and cheese, trap, capture and rotini effectively dressing, crumbled cheese and diced vegetables into the grooves of the spiral. Linguine or fettuccine can be divided into two halves and a salad with spicy sauces or heavy. Barley can also be used in a delicate pasta salad Venetian light. Some eventsalso require a certain look. For instance, brings a fresh, colorful salad of red and tricolor rotini, green and yellow peppers are sure to meet any barbecue or potluck, when it comes to fun-shaped pasta such as butterflies or somersaults that children happy.

Once the dough has decided that it is important to cook properly. Use no less than five liters of water per 56 pound of pasta. Contrary to popular belief, a pinch of saltthe pot does not prevent the attacks, but will act only as a spice. Make sure the water to a boil before putting pasta. Mix the dough again several times during cooking. Various types of pasta take different amounts of time to cook, so it is important to read the instructions carefully. The pasta is cooked al dente, when, which means "al dente" or whatever else is fixed. Drain pasta immediately and thoroughly under cold water to stop cookingProcess.

Dry pasta can be stored for up to one year in a cool, dry place. Cooked pasta should be placed in an airtight container and stored in the refrigerator for 3-5 days. Add a splash of extra virgin olive oil will prevent sticking. Cooked pasta will continue to oils and aromas, so that pasta salad is best served is 24-48 days after it is produced is absorbed.

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Recipes for Christmas dinner part 4, potato salad

In the last part of our Christmas recipes will learn how to prepare a delicious dish side;. Potato Salad Potato salad is not only delicious, they are easy to make and keep. Children will love this, if you have children, you should be ready for a bigger portion.

Step One - Cook the potatoes

As with most methods of cooking potatoes, is the first step to cook the potatoes in a pot with water. Add a bit 'of salt (at its sole discretion) in a pot with water andcooking. Then, throw in 3-5 potatoes in boiling water for about 12-15 minutes. Therefore, you should stick to the fork can cook anything without too much force. Then remove the potatoes from the pan and cut into cubes into smaller pieces. Do not cut too small or will not taste so good.

Step Two - Boil the eggs

The next step is to get some boiled eggs. Drain the water from the pot and fill with more. Put the eggs into the pan and cover it. Leavecook for about 10 minutes before removing from the vessel. Go to peel later. Once done, you can cut into smaller pieces, such as potatoes.

Step Three - Mix the salad

It 's almost over now for your salad. The last step you need is easy to mix the other ingredients and spices to give flavor to your salad. Transfer your first eggs and potatoes in a bowl. Next, add enjoy cup of mayonnaise, chopped celeryinto smaller pieces, 1 tablespoon of mustard and a tablespoon of minced garlic. The salad is ready for consumption! Sprinkle with salt and pepper to get some 'before serving for best flavor!

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Salad herbs - herbs Summer Gardening at its best

Fresh lettuce and spinach in our garden are plentiful. Paring knife, this delicious salad with fresh herbs is a welcome party hot summer nights.

Although well-known herb salad with vinegar and seasonings, you can add herbs to salad vegetables. Here are some of my favorites:

Tarragon - you can strip the leaves from the stems and throw them in almost all tarragon salad can go a long way to do it no more ..
Chives - L 'The flowers are a nice surprise in your salad.
Chervil - Chop and sprinkle the salad before serving.
Prevent borage salad dressed just before serving to add to wilting and discoloration. Good cold, fresh fruit
Hyssop - The flowers are great sprinkled on the greens. Chop the leaves and add a green salad. Do not use both the leaves and flowers in a salad. The leaves are on the grid for the flavor of the flowers.
Sweet Cicely-The leaves aregreat in green salads.
Nasturtium - flowers and young leaves are delicious in addition to the green favorites. You can find this herb a little 'too hot for kids.
Watercress - My favorite as well as soft spring green.

Herbal Vinegar

1 / 2 c. Tarragon
1 / 2 c. Watercress
1 / c. Chervil
1 clove garlic, crushed
1 chopped jalapeno
1 tsp. Peppercorns
2 tbsp. Sugar
2 c. White wine vinegar
Makes 1 pint.

Place all ingredients in a clean environmentand pot in a dark place for about 1 month.

Strain and provides more than green or cucumber.

Or use fresh herbs, chives and parsley to make on-ranch dressing.

Summer rinse when washing lettuce and herbs, and dry in a salad spinner.

Here's a tip for adding herbs and vegetables to your salad green salad. Place in a bowl, put all the vegetables and herbs on top of salad. Serve with salad tongs. This is yourGuests for dinner with vegetables and herbs out, all fall to the bottom of the tank to get.

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Goodness of eating chicken salad

And 'round the world knows that the chicken has become the most versatile type of meat and easy to prepare as most of his court, you may have. Apart from the fact that many people in the world loves him, the style of chicken in which they are eating in preparation. Well, I'll share one of the more unusual dishes that you might have in your dining table.

They are used to eating salad before eating the main dish for the meal? If not, then you shouldknow that eating salad is very healthy for you because you eat 3-5 servings of vegetables a day and that would be great would be for health. Our office is a kind of chicken recipe clutter. Because we have chickens as part of the ingredients of this salad? Quite simply, because the chicken is widely known throughout the world and is very versatile as well. The combination of chicken salad and would certainly create great wonders for you because ofundetermined flavor you could get from our recipe for today 's "Mexican Chicken Salad."

What are the ingredients you need for this recipe?

Ingredients:
2 cups cooked chicken, chopped
1 / 2 cup Monterey Jack cheese, shredded
1 / 2 cup cheddar cheese, shredded
1 avocado, diced
1 / 2 cup olives, chopped
1 tomatillos (also known as Mexican cherry tomatoes), chopped
1 / 2 teaspoon chili powder
Garlic powder 1 / 4 tsp
1 teaspoon onion,chopped
Black pepper
2 tablespoons mayonnaise
1 teaspoon finely chopped green pepper
2 teaspoons dried tomatoes (oil packed), finely chopped

Directions:
1 To mix evenly over the first 10 ingredients.
2 Wet with mayonnaise, with more or less as desired. Heap 4 decorative plates, add the chopped green pepper and chopped sun-dried tomatoes on top. Freeze for 1 hour.
3 Serve with chips or corn tortillas, crisp in a pan like a light lunch.

Now you can enjoyThe salad with a touch of Mexico, is like eating in the port of the Latin country. There is no need of what your family legal concerns of your comment because it has a good meal at the table.

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Tasty salad toppings - Tips for making salads that takes full

One of the main complaints of salads for many people is that they do not make them sick. Salads can sometimes seem a bit 'boring side if you do not tasty salad dressings. While the salads are wonderful for you, it's only a handful of salad not to cut when you're eating a salad for dinner. If you want full salads to your diet and want to be, here are some tips to use in salads that fill really do.

top # 1 - Add Protein Double

One of the best advice you can use for salads, which can make you full, add the two proteins. Salad dressings to make different decisions protein wonderfully tasty. Consider a doubling of fish, eggs, chicken, turkey or there will be a salad. Adding more protein to your salad to make you feel full longer.

Tip # 2 - Add in some fruit

Add some fruit toSalad> is another way of filling in the healthy and tasty salad ingredients. The fruit is a good choice because it is added to the mix some sweet and can keep your boring salad. Some of the best fruits include strawberries, pineapple, oranges and blueberries. If you choose fruit that is used in cans, make sure you go with sugar free options. Then you can also use the juice to the sauce.

Tip # 3 - Make Glazed Dice

Instead of just throwing nuts to buy the seals tasty salad, you can enjoy your own nuts in a glass house that taste great and add nutrients to your salad. Nuts are also good for filling you, this is an added advantage known. To polish your nuts, toasted pecans and dried in the oven adding a little 'maple syrup and honey, a little sweetness to them.

Tip # 4 - Consider a leaf> Salad

Do not always put leaf of lettuce in your salad or other options. If you have a tasty salad that is full of protein and other nutrients, much like you should in the leaves without her. Just cut a bit ', avocado, cucumber and some tomatoes. Add a drizzle of olive oil, seasonings, lemon juice and a pinch of salt and pepper. Launch and then enjoy eating it.

Arugula salad with chicken and fruit

Here is a great salad recipeuses some of these tips and delicious salad trimmings.

Ingredients:

1 cup arugula
½ cup cooked chicken, chopped
¼ cup chopped tomatoes
¼ cup sliced ​​strawberries
¼ cup grapes, halved, sliced
¼ cup blueberries
¼ cup pecans
Sweet condiment of your choice

Preparation:

Make a cup of arugula on a plate. top chicken with chopped arugula. Arrange the tomatoes, strawberries, grapes, blueberries, and on the plate. Sprinkle salad with pecans. Adda sweet sauce of your choice or without seasoning, to enjoy eating the fruit flavors.

Makes 1 serving.

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