Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits. Salads are classification into 2,Compound and Simple. Compound salads have many items to incorporate while simple have one to three ingredients. Below are few exaples of salads especially if you are going through diet or weight loss program.
MANGO AND AVOCADO SALAD :
Ingredients;
1 green cos lettuce, torn into small pieces
1 large avocado, diced
1 large mango, diced
1 tomato, cut into chunks. (cut into four lengthwise, then Cross in the middle, making 8 segments)
1 tablespoons sesame seeds, toasted
2 tablespoons almonds, toasted and shaved
1 tablespoon olive oil
1 tablespoon white wine vinegar
Procedure
Select all ingredients…. Wash.
- First thing you want to do is cube your mango. Do the same thing to the avocado.
- Safely Pit an Avocado . Something to consider with the avocados for this recipe is that you want them to be just ripe. If they are overly ripe, they will get all mushy when you are getting your salad tossed. So you want them firm but ripe to avoid this.
- Now add the mango cubed,avocados cubed, Tomato, the lettuce, chopped almonds and then add just enough dressing to coat . toss and serve in a ball.
- Lastly sprinkle your salad with the sesame seeds.
RICE AND CORN SALAD :
A mustard vinaigrette brings all the flavors together. If you can’t find brown rice, white long-grain rice is fine.
Ingredients
2 tablespoons red wine vinegar
1 tablespoon mustard sauce
4 tablespoon extra-virgin olive oil
1 cup sweet corn, boiled/canned
2tbsp chopped scallions
1 cups basmati rice/brown rice ready cooked /boiled
1/2 teaspoon salt and pepper to taste
1 Tbs coarsely chopped almonds/cashews
1pc medium white onions , brunnoise.
1 bunch watercress~stems discarded
Preparation :
Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
Using a large mixing bowl, Add the corn, the rice, scallions and the onions . (Vinaigrette can be prepared 1 day ahead. Cover ; chill and rewhisk vinaigrette before using) Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
GREEN SALADS :
you need;
2 large leaves lettuce shredded
1 cucumber or 1/4 European seedless cucumber, sliced
1 small white onion or 1/2 red onion, juliene
1 carrot, peeled and shredded
1 leaf cabbage, shredded (I peferably use inner leaf )
1/2pc green peppers, juliene
1pc tomato, cut into long strips (optional)
For dressing,
1 /4 cup extra-virgin olive oil,
2 to 3 tablespoons (a couple of splashes) red or white wine vinegar
1 teaspoon sugar
Salt and black pepper
Directions ;
Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to Combine. Top with some boiled eggs if you so wish to add up some protein.
GRILLED CHICKEN SALAD :
Grilled chicken breast is a great source of lean protein while colorful vegetables (especially leafy, dark green varieties), provide our bodies with a spectrum of vitamins, nutrients, and antioxidants. Let your healthy eating routine be Without this salad which is packed with the nutrition you need for a healthy and active lifestyle and the flavor that the gastronomic part you crave for. This is an easy-to-make salad and its a perfect meal by its own any day of the week. It looks as good as it tastes when arranged over a fresh salad greens.
INGREDIENTS:
For the dressing,
1/2 cup olive oil
1/2 cup white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Oregano Leaves
4 cloves garlic Roasted and chopped
Others,
1 boneless skinless chicken breast halves
1 pc salad greens(lettuce) roughly cut by hands.
1 stalk celery cut into thin slices.
Pinch of salt
Black pepper
1 medium tomato, cut into thin wedges
Procedure :
- Rub the chicken breast with salt and pepper to taste, Put aside
- In a frying pan over the stove, pour in the olive oil and when hot Put in the garlic and let them roast till slightly brown, remove.
- Drain off the used oil in a different container and using the same pan Put the chicken breast for roasting till done and golden from the outside and soft inside. Set aside to cool
- In a mixing jar, add the reserved oil(after it cools down), vinegar, mustard, chopped garlic and Oregano. Shake or Mix well for the dressing .
- In a mixing bowl, Put the tomatoes, celery and salad leaves.Pour in the marinade and Mix well.
When cold, curve the breast into slices and Put on top of the vegetable mixture.
Mzedu Kitchen 