Introduction:
The rich coconut milk, smooth peanut butter, hot chili sauce, and lime are paired together to make a salsa, which is poured over a Thai salad made of crunchy vegetables, which has a refreshing flavor. It is rich in vitamins A, B, C, E and folic acid.
Ingredients:
200g Chinese cabbage, 3 medium celery, 2 medium carrots, 200g baby corn, 4 green onions, 2 limes, 5 tablespoons coconut milk, 2 tablespoons peanut butter, 1/2 teaspoon chili sauce, 1 teaspoon Thai fish sauce or light soy sauce, pinch of salt and black pepper
Method:
1. >
1. Wash and drain the cabbage, tear it into small pieces and put it into a salad bowl.
2. Remove useless branches and leaves of celery, wash; peel carrots, both cut into matchstick size, put into a bowl.
3. Wash and drain the green onions and young corn, cut them diagonally and add them to the bowl.
4. To make the coconut milk salsa, squeeze 3 tablespoons lime juice into a screw-top jar with a screw top lid. Add the coconut milk, peanut butter, chili sauce, fish sauce or soy sauce, salt, and pepper, cover with a lid and shake to combine.
5. Pour salsa over vegetables and toss to coat; serve immediately.
Yogurt Fruit and Vegetable Salad
Introduction:
Yogurt instead of salad dressing, save money and healthy
Ingredients:
Apple 1 (about 150 grams), 20 grapes, half a cucumber, tomato 1 (100 grams), 250 grams of yogurt, 1 teaspoon of honey
Methods:
All ingredients Peel and cut into small pieces, pour in the yogurt and honey and stir it.
Tips:
Ingredients of your choice, any fruits and raw vegetables.
To flour water to wash grapes, fast and clean.
Simple Thai Vegetable Salad
Introduction:
This recipe is unimaginably simple. It can be ready in about 5 minutes. Make it in the morning and have a great salad in the evening. Refreshing and delicious, the ideal summer dish!
Ingredients:
White cabbage half, shredded, red cabbage half, shredded, 2 carrots, chopped, 4 tablespoons of lime juice, 4 tablespoons of rice vinegar, 1 tablespoon of fish sauce, 2 tablespoons of sesame oil, 2 tablespoons of honey, 50 grams of finely chopped peanuts, freshly ground black pepper and salt to taste
How to make it:
1. Put the cabbage and carrots in a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey and peanuts and mix well. If you're using a bowl with a lid, put the lid on and give it a good shake. Taste and add a good amount of salt and black pepper. Place in the refrigerator for a few hours, taking it out and shaking it occasionally, which will help the salad flavor evenly.
Italian Pine Nut Vegetable Salad
Ingredients:
1 sprig of wolfsbane lettuce, 1 sprig of red leaf lettuce, 1 carrot, 1 celery stalk, 3 small tomatoes, 30g of ripe pine nuts, 20ml of balsamic vinegar, 30ml of olive oil, 1/2 teaspoon of dried thyme, 1/2 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of black pepper. /2 tsp (3g)
Method:
Wash all the vegetables, drain the lettuce, cut the small tomatoes in pairs and slice the petals, carrots and celery stems, slice them thinly with a Philips food processor, remove them and soak them in cool water, set aside.
Combine the balsamic vinegar, olive oil, dried thyme, sugar, salt and black pepper in a Philips food processor and blend well with the blender function to make the balsamic vinaigrette.
Combine the lettuce, small tomato wedges, carrot slices and celery slices, drizzle with the balsamic vinaigrette and sprinkle with cooked pine nuts.
Chicken Vegetable Salad
Ingredients:
Vegetables: Fresh Bitter Chrysanthemums, Small Tomatoes (red and yellow), Purple Kale, Toppings: Chicken Breasts......1 slices (knocked loose with the back of a knife), Seasoning: Salsa Dressing
Methods:
Wash all the veggies, drain well, yellow tomatoes each cut into 1/4 petals, red tomatoes chopped, purple kale shredded, chrysanthemum natural separation; fried chicken breast cut into small pieces, plate, drizzled with salsa ~
Mixed Vegetable Salad
Introduction:
In the hot summer, in front of the stove before the busy labor, undoubtedly is the true picture of the depth of the water. If you can operate without sweat, and effectively cope with the family's appetites, there is no better way than a variety of salads and small dishes. Salads, in particular, are the best. A variety of cut into various shapes of fruits and vegetables, with the appropriate protein, not only vitamins, protein, fiber all have, nutrition and health, but also delicious, but also pleasing to the eye.
Materials:
Cucumber, tomato, asparagus
Practice:
1. Wash the vegetables and soak them in cold water with salt for 15 minutes.
2. Slightly boil the asparagus in boiling water, remove and submerge in cold boiling water.
3. Cut the vegetables into your favorite style and put them into a large bowl for serving. Add the dressing or salsa to a separate bowl and toss with the vegetables until ready to eat.
Tips:
1, salad fruits and vegetables are generally more raw food-based, so cleaning is particularly important. It is recommended to soak in lightly salted water to sterilize after washing.
2, need to boil vegetables or seafood, fish out as soon as possible after soaking into the ice water, in order to maintain the raw crunchy texture of the ingredients.
3, easy to oxidize fruits and vegetables should also be placed in lightly salted water, before serving on the plate, in order to maintain the beauty of the color.
4, whether it is salty, or sweet, salad dressing should be mixed into the ingredients before eating, so as not to precipitate water, affecting the taste of fruits and vegetables.
5, salad dressing can use finished products, such as mayonnaise, salad dressing, Thousand Island dressing, etc., can also be made up. If you make your own, it is recommended that you consume it all on the same day. If you do have leftovers, store them in the refrigerator.
6, salad contains duck eggs, duck eggs must be cooked; contains seafood, poultry, it is recommended to also try to cook.
7, fruits and vegetables can be cut into a variety of beautiful shapes, and in the color scheme up and down a little effort, so that people look at the appetite.
8. Balsamic vinegar tastes great on salads, and a little olive oil or lemon juice will make them look even fresher. Oil and vinegar and French drizzle dressings are also good. These are all low-fat dressings.
Yi Style Vegetable Salad
Introduction:
You can find out how to make oil and vinegar salad dressing at cooking classes.
Ingredients:
Amount of lettuce, onion, 5 black olives, 2 okra, 1 small corn, cucumber, almonds, toast, tomato, 3 tbsp of vinaigrette dressing
Methods:
1. Wash the vegetables and cut them into pieces.
2.) Put the lettuce into a clear bowl, then add the other ingredients one by one, and finally put the black olives and toast on top, then drizzle with the vinaigrette dressing and sprinkle with sliced almonds to finish.
3.) The ingredients in the sauce must be finely chopped.
Double Bean Vegetable Salad
Introduction:
This is a very appetizing vegetable salad, topped with balsamic vinegar, the flavor is even more tangy, it's a good lunchtime meal.
Ingredients:
1 red bell pepper, 1 yellow bell pepper, 1 medium onion, 2 medium cucumbers, 2 tablespoons olive oil, 420 grams of canned French beans, 420 grams of canned lentils, 2 sprigs of basil, 2 medium tomatoes, 2 tablespoons of sun-dried tomatoes, 1 tablespoon of balsamic vinegar, salt and black pepper, garnish with 12 large black olives. p>
Method:
1. Wash and de-seed bell peppers, cut slightly into chunks. Peel and shred the onion. Cut off the ends of the carrots, wash and cut into thin slices.
2. Heat olive oil in a large skillet and sauté bell peppers, onions, and cucumbers over high heat until brown.
3. Meanwhile, drain the cannellini beans and lentils and rinse with water. Wash and drain the basil, tear off the leaves, and slightly chop the fresh tomatoes into chunks.
4. Sauté the beans and lentils in a pan, add the basil leaves, fresh tomatoes, sundried tomatoes and vinegar.
5. Season with salt and black pepper and sauté well to heat the vegetables through. Pit the olives.
6. Serve the vegetables on a hot platter, garnish with olives and serve immediately.
Potato Salad
Materials:
3 potatoes, 1 cucumber, half a purple onion, salad dressing, a little salt, sugar a tablespoon.
Practice:
(1)Steam the potatoes in a pressure cooker, remove the skin when the potatoes are cooled, and press the potatoes with a spoon to make mashed potatoes.
(2) thinly sliced cucumber, onion shredded, the cut cucumber and onion with a little salt and set aside for about 5 minutes, and then add a spoonful of sugar.
(3) Mix the cucumber and onion with the mashed potatoes, and finally put on the salad dressing and mix well, put it into the refrigerator for 2 hours and you can eat.
Tips:
This potato salad can also add some carrot slices (boiling water over), corn kernels and so on, very nutritious.
Yaya's breakfast is usually a piece of toast, an egg, and a potato salad, huh, like friends can try.
Potato and corn salad
Materials:
Salad dressing ingredients: 2 egg yolks, 1 tablespoon of white vinegar (15 ml), 150 ml of olive oil, salad ingredients: 1 tomato, 1 cucumber, 50 g of corn kernels, 1 potato
Do:
Do:
Doing the dressing, the yolks should be added to the egg yolks with a little bit of white vinegar to beat them well, and then slowly drizzle the olive oil with a spoon. Then use a tablespoon to slowly drop in, while at the same time at high speed and constantly beating, until thick until it becomes a garden salad dressing.
Boil and peel the potatoes, dice them with the tomatoes and cucumber, and cook the corn kernels, then add them to the bottom of the plate.
Spread the dressing evenly over the top and you have a garden salad.
Lentil and corn salad
Ingredients:
For the dressing: 2 tablespoons (30ml) olive oil, 1 tablespoon (15g) tahini mustard, 3 tablespoons (45ml) balsamic vinegar, 100ml water, 1/2 teaspoon (3g) salt, 1/3 teaspoon (2g) ground black pepper, 1 tablespoon (15ml) olive oil, 1/2 onion (finely chopped), lentils. chopped), 500g lentils, 125g canned corn kernels, 2 frankfurter sausages, 1 spring onion (chopped)
Method:
For the dressing:
Mix all the ingredients in a bowl and mix well.
For the salad:
Heat the olive oil in a saucepan over medium heat. When hot, add the frankfurter sausage to the pan, brown on both sides and remove from the pan, then slice thinly with a diagonal knife.
Boil the lentils in boiling water for 5 minutes, then drain.
Place the chopped onion, sliced frankfurter sausage, lentils and canned corn kernels in a bowl, drizzle with the dressing and sprinkle with the chopped green onions.
Japanese Garden Salad
Ingredients:
Carrots, purple kale, small tomatoes, round lettuce, Japanese salad dressing
Methods:
1. Wash these vegetables and control the water.
2. Cut into pieces, pour the Japanese salad dressing and mix well.