Ensalada de quinua y pavo

Ingredientes:

180 gramos de quinua cocida
40 gramos de pavo asado en trozos
1/2 pepino picado
un puñado de hojas de espinaca baby
100 gramos de yogurt blanco light
1 cucharadita de menta picada.

Preparacion:

En un bol o ensaladera coloque la quinua, pepino, espinacas y pavo, mezcle los ingredientes.
Mezcle el yogurt con la menta.  vierta este preparado sobre la ensalada.

Sauerkraut Salad

1 can (jar) of sauerkraut
1 sm jar pimiento
1 whole green pepper - cut up
2 cups celery chopped
2 onions chopped
2 cups sugar
1/2 cup vinegar
1/4 cup oil
salt and pepper to taste

Mix together, store overnight for best flavor.

Southwestern Bean Salad

1 15 oz can black beans
1 15 oz can white cannellini beans
1 medium red onion, diced
1 medium red bell pepper, diced
1 can of corn, drained
3 tbsp chopped fresh coriander (or 1 tbsp dry coriander)
1 clove garlic, crushed
1/2 tsp ground cumin
1/2 tsp Dijon mustard
2 tbsp red wine vinegar
1/4 cup olive oil
salt and ppper

Place onion and red pepper in a bowl and add the beans, corn and coriander.  Stir until well combined.

Combine the garlic, cumin, mustard and vingar in a bowl; gradually whisk in the oil.  Season lightly with salt and pepper.  Pour over the bean mizture and toss lightly to combine.

Quinua-Corn Salad with Basil

1 1/2 cups uncooked quinua, rinsed well and drained
1 tsp salt
2 cups fresh (abour 4 ears) or frozen corn kernels
1 cup packed basil leaves, finely chopped
1/2 cup diced jarred roasted red peppers
1/2 cup finely diced red onion
2 tbsp olive oil
3 to 5 tbsp fresh lemon juice (1 or 2 lemons)

In medium saucepan, combine quinua, salt and 3 cups water.  Bring to a boil over high heat.  Cover, reduce heat to low and simmer 12 minutes.

Add corn, cover and cook until quinua is tender but still a little crunchy, about 3 minutes.

Drain quinua mixture and transfer to large serving bowl.  Toss well, fluffing with fork.  Set aside to cool to room temperature.

Add basil, peppers and onion.  Stir in oil and enough lemon juice to give salad a distinct lemony edge.  Season with salt to taste, garnish with a few whole basil leaves and serve.

Kidney Bean Salad

2 cups canned kidney beans, drained
2 cups canned chickpeas, drained
1/3 cup diced sweet pepper
1 cup chopped tomatoes, drained
1/3 cup diced onion
1 rib celery, diced
1 tbsp vegenaise or almond mayonnaise

Just mix all ingredients well and serve.

Warm Vietnamese Pork Salad (serves 4)

For the sauce:
200 ml coconut oil
1 clove garlic, crushed
2 cm piece fresh root ginger, grated
1 red chilli, finely chopped
1 1/2 tsp dark brown sugar
1 tbsp fish sauce
2 tbsp soy cauce
2 tbsp toasted sesame oil
zest and juice of 2 limes

For the salad:
500 gr pork loin steaks, fat trimmed, sliced into thin strips
500 gr thin rice noodles
2 tsp sunflower oil
450 gr mixture of pepper, cucumber and carrot, sut into sticks
20 gr each fresh mint and coriander, chopped
50 gr spring onions, thinly sliced
25 gr dry roasted peanuts, finely chopped

Mix together all the sauce ingredients and pour a third over the pork.  Marinate for 30 minutes.  Cook the noddles following pack instuctions.  Heat a large frying pan or wok, add 1 tsp sunflower oil, then drain the pork and stir-fry it for 2 minutes.  Remove and keep warm.  Wipe out the wok with kitchen towel.  Heat again with the remaining oil and stir-fry the vegetable mixture for 2 minutes.  Add the noodles and remaining sauce and heat through for 30 seconds.  Remove from the heat and stir through the herbs.  Serve noodles topped with the pork strips.  Sprinkle with the onion and peanuts.

Radish, Cucumber and Goat's Cheese Salad (serves 12)

This is simple and very refreshing summer salad.  It works just as well with feta cheese.
Do ahead.  Prepare the salad 1 hour before, add the oil seasoning just before serving.  Store in the fridge.

1 cucumber, thinly sliced
12 radishes, greenery trimmed, thinly sliced lenghtways
1 (100 gr) goat's cheese, broken into smallish pieces
extra virgin olive oil
flaked sea salt and freshly ground black pepper

Lay out the cucumber slices on a large serving platter, scatter over the radish slices, then crumble over the goat's cheese.  Drizzle the salad with lots of extra virgin olive oil and season with black pepper and a few grains of sea salt.

Caesar Potato Salad (serves 12)

Do ahead the day before, make the croutons, dressing and parmesan shavings; cook the potatoes and egg.

Store in the fridge.

1,5 kg (3 lb 4 oz) small new potatoes

3 medium eggs, at room temperature

8 tbsp olive oil

6 slices ciabatta or white country bread, cut into large croutons

4 tbsp white wine vinegar

50 gr (2 oz) parmesan shavings

10 gr (1/2 oz) fresh flat-jeaf parsley, leaves removed and roughly shredded

salt and freshly ground black pepper

For the Caesar dressing

1 (150 ml) tub soured cream

1 clove garlic, peeled and crushed

2 tbsp lemon juice

1 rounded tbsp Dijon mustard

3 rounded tbsp grated parmesan

salt and freshly ground black pepper

Put the potatoes into a large pan of salted water, bring to the boil and simmer for 15-20 minutes, or until tender.

Place the eggs in a small pan, cover with cold water, slowly bring to the boil, then simmer for 7 minutes.  Cool under running cold water until cold.  Shell, then roughly chop.

Heat the oil in a frying pan, add the croutons and fry over a moderate heat for 6-8 minutes, tossing, until crisp and golden.  Drain on kitchen paper and lightly salt.

Drain the potatoes, cool a bit, then peel off and discard the skins.  Cut lenghtways in half, put into a bowl, pour over th vinegar and gently toss.  Season.

Lightly whisk all the dressing ingredients in a bowl along with 1 tbsp of boiling water.  Season.

Layer the potatoes, eggs, coutons, parmesan shavings and flat-leaf parsley in a large shallow salad bowl.  drizzle over the Caesar dressing and serve.

Kale Salad

4 cups chopped kale
1 large red apple (fuji) (1/2 for salad and 1/2 for dressing)
1 cup sliced celery
1/2 cup toasted chopped walnuts (1/4 for salad and 1/4 for dressing
1/4 cup + 2 tbsp raisins (1/4 for salad and 2 tbsp for dressing)
2 tbsp dijon
2 tbsp water or apple juice
1 tbsp red wine vinegar
1/8 tsp salt.

Assemble salad, blend apple, walnuts and raisins, water, dijon, vinegar and salt, toss and serve.

Dressing blender

1/2 apple
1/4 cup walnuts
2 tbsp of raisins

Assemble salad. Blend dressing, add salad, olive oil.

Huevos, pimientos de pueblo y aliño de ajo - (6 porciones) (Варени яйца с пиперки и чеснов дресинг)

Ingredientes:
2 pimientos cortados en tiras
6 huevos cocidos
2 cucharadas de vinagre
5 cucharadas de aceite de oliva
1 diente de ajo picado
1 tallo de cebolla verde picada en cubitos
2 cucharadas de eneldo finamente picado
una pizca de azúcar
sal y pimienta

Preparación:
Mezcle el vinagre, aceite de oliva, ajo, eneldo, azúcar, cebolla, sal y pimienta, alada las tiras de pimiento y deje remojar unos 10 minutos.
Corte los huevos en rodajas y coloquelos en un plato, decore con las tiras de pimiento y rocie un poco de la salsa por encima.



NOTA:
Puede decorar con lechuga, o intercalar entre las rodajas de huevo queso fresco, mozzarella, queso de cabra, queso feta.

Ensalada de pimientos asados ​​con miel y almendras - Салата от печени пиперки с мед и бадеми - 6 porciones

Ingredientes:
8 pimientos rojos, cocidos y pelados
4 cucharadas de aceite de oliva
2 dientes de ajo, picados
2 cucharadas de almendras
2 cucharadas de miel
2 cucharadas de vinagre
2 cuaharadas de perejil
Sal y pimienta

Preparación

Corte los pimientos en trozos y colocarlos en un tazón.

Caliente el aceite en una sartén, agregar el ajo y cocine por 4 minutos a fuego lento hasta que se doren. Añadir las almendras, la miel y el vinagre y remover. El aderezo resultante se vierte sobre los pimientos, añadir el perejil, la sal y revuelva todo bien. Servir la ensalada en platos individuales o una fuente.

La ensalada se puede preparar con antelación y poner en el refrigerador, pero es mejor servirla a temperatura ambiente.

Ensalada Italiana de Berenjenas, limón y aceitunas

Ingredientes:

700 gr de berenjenas
1/4 taza de aceite
ralladura y zumo de un limón
2 cucharadas de alcaparras
12 aceitunas verdes sin hueso
2 cucharadas de perejil picado
sal y pimienta al gusto

Preparación:
Cortar la berenjena en cubos de aproximadamente 2 cm, coloque en un tazón con agua y sal unos minutos y cuele.
Caliente el aceite en una sartén grande, vierta la berenjena y cocine unos 10 minutos hasta que se ablanden y se doren.
Vierta en papel absorvente para quitar la grasa.
Vierta los cubos de berenjena en un tazón grande adecuado, agregar las alcaparras y las aceitunas, espolvorear con la ralladura de limón, el perejil, la sal y la pimienta.

NOTA: Si le gusta el ajo, puede añadir dos dientes de ajo prensados con el jugo de limón, mezclar bien y regar la ensalada.

Ensalsada de Primavera

Ingredientes:
1 3/4 tazas de requesón
2 huevos cocidos picados
1 zanahoria rallada
8 rábanos picados
2 tallos de cebollas verdes picadas en rodajas finas
1 cucharadita de eneldo picado
2/3 taza crema de leche baja en grasa
sal y pimienta al gusto

Para adornar: Hojas de lechuga.

Preparación:Mezcle todos los ingredientes, deje reposar 20 minutos en el frigorífico.

Sirva sobre hojas de lechuga, acompañe con rebanadas de pan de centeno o pan de trigo integral.

Bean Salad

Drain one 1 pound can each:
Cut green beans
Cut wax beans
Cut kidney beans
Combine all, and add 1/2 cup chopped green pepper, 1/2 cup finely chopped celery and one small onion chopped.
Combine:
3/4 cup sugar
2/3 cup vinegar
1/3 cup salad oil
1/4 tsp garlic powder
1 tsp black pepper
Pour over vegetables and add 1 tsp salt, toss and chill overnight.

Vegetable Dip

1 1/2 tsp garlic powder
1/4 cup sugar
3 tbsp oil
2 tsp prepared mustard

Mix, let set 1 hour.  Add 1 cup Mayonnaise, mix well.  Beat with beater.
Let set 3 hours or more before eating.  Will keep in refrigerator for several weeks.

Kraut Salad (Cabbage)

2 cups washed, drained kraut (cabagge)
1 small jar pimientoes
1 cup green peppers
1 cup onions
1/3 cup vinegar
1 cup celery
1 1/2 cup sugar

Chop kraut, pepper, celery and pimientoes.  Bring to a boil the sugar and vinegar.  Let cool and pour over ingredients and stand for a few hours.

Cannellini Bean Salad

Dressing:
1 cup olive oil
2 1/2 cup red wine vinegar
salt and pepper to taste
pinch of oregano
1 clove garlic, slightly broken

Salad:
2 cans cannellini beans
2 red onions, chopped
1 bell pepper
minced parsley

Dressing:  Mix all ingredients together and let set at room temperature to blend flavors.

Salad; Drain cans of Cannellini beans and rinse under cold water.  Place in bowl and add red onions chopped, bell pepper cut in small pieces and some minced parsley.  Add the dressing and adjust the salt and pepper.  Add a little more oregano, if desired.

Antipasto Salad

6 1/2 ounce tuna drained

14 3/4 ounce marinated artichoke hearts, drained and quartered (save 1 tbsp marinade)

1/4 pound fresh mushrooms, thinly sliced

4 green onions, thinly sliced

8 ounce can tomato sauce

1/4 cup red wine vinegar

1 clove garlic, minced

Toss together tuna, artichoke hearts, mushrooms, and green onions.  In a separate bowl, mix tomato sauce, vinegar, marinade and garlic.  Pour dressing over salad and toss.  If desired, garnish each serving with a triangle of mozzarella cheese and a chili pepper.

Sizzlin Pepper Chicken Salad

200 gr potatoes halved
2 celery sticks, sliced diagonally
1 red pepper, sliced
1/4 cucumber, chopped
2 spring onions, finely sliced diagonally
1 (150 gr each) skinless chicken breasts cut into strips
4 tbsp fat-free Italian salad dressing

Cook potatoes
Toss chicken with black pepper and a little salt, then stir fry until cooked in olive oil.  Add potatoes to pan then add dressing and inmediately pour over vegetables and toss.