Martha Stephenson - Salad Recipes for A Healthy Gut Mouthwatering Salad Recipes for Tasty Meals
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- Book:Salad Recipes for A Healthy Gut Mouthwatering Salad Recipes for Tasty Meals
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Salad Recipes for A Healthy Gut
Mouthwatering Salad Recipes for Tasty Meals
By
Martha Stephenson
Copyright 2018 Martha Stephenson
Kindle Edition
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the autho r .
All ideas, suggestions and guidelines mentioned here are written for informative purpose s . While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own ris k . The author cannot be held responsible for personal an d/ or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
This book is a compilation of a wide variety of salad recipes from different countries in the world. It represents the culinary culture of each place of origin with the use of different tastes and combinations of ingredients, although these recipes are flexible and can be adjusted to your likes. The different Method's and combination of ingredients reflect for each culture differs from yet exhibits similarities to other cultures across the globe.
The wide variety of recipes enclosed may appeal to vegetarians, vegans, or meat lovers. Furthermore, some recipes are simple enough to be suitable for individuals who are busy and dont have a lot of time to spare for meal preparation while other recipes that need a little more time and effort are enough to make your meal special.
Experience the taste of Italy fresh on your table. The origin of this salad is said to have come from the city of Agrigento on the southern coast of Sicily Italy. There are a several versions of Agrigento salad; here is version that even though requires just a few simple and fresh ingredients, these ingredients render a sophisticated and delicious salad, perfect as starter to waken up the senses.
Yield: 6 serves
Ingredients:
- 3 Roma or Sicilian Tomatoes (quartered and then halved)
- 2 cups of chopped Lettuce (of choice)
- cup of diced Mozzarella cheese
- cup of fresh Basil
- cup of red onion chopped
- 1/3 cup of chopped walnuts
Ingredients:
- 1 teaspoon of crushed garlic
- cup of balsamic vinegar
- teaspoon of brown sugar
- teaspoon of salt
- cup of olive oil
- teaspoon of ground pepper
Method of Preparation:
1. Wash and strain the lettuce, basil and tomatoes
2. Chop the lettuce and place in a salad bowl then add in the basil
3. Dice the red onion ( cup is around 1 small red onion) add to the bowl.
4. Take the tomatoes cut them in quarters and then cut the quarters in half and add to the bowl.
5. Now add in the chopped walnuts and diced Mozzarella
6. Add in the vinaigrette and gently combine or mix everything well.
Ingredients take a small bowl and beat the balsamic vinegar with the sugar, pepper, salt and garlic, beat until all ingredients dissolve into each other. Little by little go adding in the olive oil constantly stirring, taste and if needed adjust seasonings. Slowly pour the vinaigrette all over the salad. Serve immediately.
Caesar Salad is an all-time favorite for everyone around the world. Crispy, creamy, crunchy and delicious, there is always an occasion to enjoy this salad. It is said to have been created around 1924 by the Italian immigrant and restaurant owner Caesar Cardini and since its creation the Caesar salad has known many variations.
Yield: 8 servings.
Ingredients:
- 1-1/2 cups crotons
- 1 cup sliced almonds
- 1 cup pecan halves
- 1/2 cup walnut halves
- 2 tbsp olive oil
- A few shaved slices of fresh Parmesan cheese (as desired
- 10 cups of torn romaine lettuce
To make the dressing:
- 2 tablespoons roasted garlic
- 1/2 cup finely grated Parmigiano
- 2 tablespoons sherry vinegar
- 1/2 teaspoon of anchovy paste
- 3 tablespoons of sour cream
- cup canola or olive oil
- Salt and pepper as desired
- 1 tablespoon Dijon mustard
Method of Preparation:
1. Start with the dressing and combine the grated Parmesan, roasted garlic, Dijon mustard, sherry vinegar, anchovy paste and sour cream in a large bowl and whisk until smooth.
2. Slowly go adding in the canola or olive oil to thicken the paste. Taste and if needed add in salt and pepper as desired
3. Spread the almonds, pecans, walnuts, and oil on a foil-lined rimmed baking sheet. Bake in ovens center rack at 350F for around 10 to 12 minutes or until toasted and golden. Let cool.
4. Put the lettuce into a nice salad bowl or tray drizzle half of the dressing over and toss around move lettuce around until coated.
5. Next add in the crotons, nuts and combine the last half of the dressing
6. Add in the shaved slices of Parmesan as desired.
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