New recipes

Salad from salad-post

Salad from salad-post

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

easy and fast to make and very healthy

  • 1 green salad
  • salt
  • Apple vinegar
  • 1 teaspoon of sugar-optional
  • green dill-optional

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Salad from salad-post:

Wash the salad and cut it (I cut it into small pieces, normally break it into pieces) and mix it with a little salt, vinegar and if you really want an idea of ​​sugar and then a little green dill (I didn't say I don't have it) then squeeze a little in your hand to soften a little.

It is a salad that is prepared when we eat, if it stays .......... hm it softens very much and changes its taste a little

It is served as a salad next to a fasting dish, barbecue ....................

it is very tasty and very healthy

1. Boil onions, potatoes, carrots, celery and parsnips with a pinch of salt. After

10 minutes after it starts to boil, add the peas.
2. Cut the cucumbers into small cubes and let them drain. When the vegetables have boiled, leave them to cool and cut them into cubes (without onions). Mix all the ingredients, add salt and pepper to taste, then add 3-4 tablespoons of fasting mayonnaise.
3. Garnish the fasting beef salad with olives and pickles. Optionally, in the composition you can add a small can of boiled corn.

For some time now, this assortment has been frequently found in Auchan's fishery - squid tentacles. Large, very large, at a very convenient price, so they have become indispensable among my priorities of culinary experiments. The inspiration is from Italian cuisine, as well as the few useful but evasive data on cooking time. (For those who are not yet very familiar with the problem: the meat of these mollusks is very versatile and you can not go wrong with any combination of ingredients or spices, but you can go wrong in terms of cooking time that varies, depending on the size of the monster marine, between 3 minutes and 2 hours. If it is too boiled, it becomes rubbery, if it is not boiled enough, it is raw, and hard.) Personally I missed a couple of attempts with this size of tentacles until I find the optimal point . But the result of success is worth even a few less tender (but edible) attempts: it's tasty! A white meat scented with the aromas of tomato sauce with wine, a light food, very healthy, low in unbearable fats but generous in unsaturated fatty acids and very rich in clean proteins, of wild origin. It is a hot salad that can be served with couscous or rice, which can be turned directly into pasta sauce, or which can be served as such, with toast and a salad of vegetables. In any case, a glass of dry red wine or prosecco is an indispensable companion.

Ingredients (for two people):

  • Large squid tentacles, around 500 grams (we had 4 pieces of 560 gr. Together)
  • A small can of whole tomatoes peeled in juice (3-4 fresh, medium, peeled tomatoes)
  • 3 - 4 cloves of garlic
  • 100 - 150 ml. dry white wine
  • 30 ml. Apple vinegar
  • 1 bunch of parsley
  • Olive oil, 2-3 tablespoons
  • Pepperoncino (chilli) dried to taste
  • 5 - 6 bay leaves
  • Freshly ground pepper
  • 1-2 teaspoons of sugar
  • Salt

Boil 1.5 - 2 l of water with one or two teaspoons of sugar and bay leaves and vinegar. Wash the tentacles thoroughly under a continuous stream of cold water, insisting on the side with suction cups to remove possible traces of sand. If they are still welded, they separate from each other. With the smooth side of a hammer for schnitzels (or with a 1 l bottle) beat each tentacle separately, without crushing, for tenderizing. When the water starts to boil, place the tentacles one by one and somewhat neatly on the bottom of the pot, so that they all remain immersed in the water after they stiffen (almost instantly). Cover the pot with a lid and simmer for about 40 minutes (for the size indicated on the ingredients). They are cooked when the fork enters the meat relatively easily, but this “relatively” and this “easy” can be misleading: if it seems to enter relatively easily after the first 10 minutes of cooking, at the indicative dimensions I gave you, no are still cooked, I assure you. Well, after boiling, remove from the water and set aside to cool. In a large frying pan, prepare the sauce: the cleaned and crushed garlic, together with the hot pepper, fry for 10 & 30 seconds in the olive oil, quench with the tomatoes cut into large pieces together with their juice, season with salt, of pepper, add the wine, cover and simmer for 5 minutes. Meanwhile, cut the tentacles into slices, thinner (2-3 mm) in areas with a larger circumference and progressively thicker as they thin out (the last 5-10 cm from the tip of the tentacle are left whole for decoration). Put the squid in the tomato sauce, mix and let it boil for 10, max. 15 minutes, until the sauce becomes thick. Finely chop the parsley, place it on top of the sauce, turn off the heat and stir.

We served it with a natural couscous, a lettuce and a dry Cabernet-Sauvignon, from Cricova (Underground City). Very good!


If you like fruit salads but do not know how to combine the ingredients, take inspiration from the recipes below. Citrus and tropical fruit salads are ideal for the winter, when our body needs more vitamins.

Improvise and add other ingredients besides those listed here, depending on taste and occasion.

Winter Fruit Salad

♣ Basic fruit salad

• 3 oranges
• 3 kiwis
• 2 bananas
• 1 apple
• 2-3 tablespoons of raisins
• 3-4 tablespoons of coconut

Squeeze the juice from 2 oranges. Use the third orange for the salad, peeling it and cutting it into small pieces. Put the orange cubes in a bowl. Add diced apple and kiwi fruit, as well as sliced ​​bananas. Add the raisins, orange juice and coconut flakes. Stir gently. If you still need liquid, add a little water.

♣ Romanian fruit salad

• 1 white grape
• 2 pears
• 2 apples
• some peaches from compote (if you have)
• 1 handful of nuts

Mix sliced ​​pears and apples with the grapes. Sprinkle the fruit with a little orange or lemon juice and season with chopped walnuts.

♣ Orange, kiwi and lettuce salad

• 2 oranges
• 3 kiwis
• 1 lettuce
• 3 tablespoons pine seeds

Place a few previously washed lettuce leaves on a plate. Peel the oranges and kiwi, then cut them into thin slices. Place them alternately over the salad, as nicely as possible. Then sprinkle the pine seeds.

Finally sprinkle all the ingredients with a dressing prepared from: 3-4 tablespoons of oil, 3 tablespoons of orange juice, 1 tablespoon of honey, ½ teaspoon of lemon juice, ½ teaspoon of salt, ¼ teaspoon of white pepper and 1 tip of cayenne pepper knife, if you have in the house.

♣ Grapefruit salad

• 3 grapefruits
• 2 bananas
• 1 handful of cranberries
• 3-4 tablespoons of honey
• juice from 1 orange

Put the freshly squeezed orange juice in the salad bowl and mix it with the honey until it dissolves. Add the cranberries, sliced ​​bananas and diced grapefruits. Stir gently and leave the salad to cool for at least an hour, then serve.

♣ Pineapple salad

• 1 small pineapple
• 1 pomegranate
• 2 grapefruits
• 2 tangerines
• 100 g of nuts

Peel a squash, grate it and squeeze the juice. Cut them into small slices and place them in a bowl. Add the pomegranate seeds and garnish the salad with a few nuts.

♣ Tropical salad

• 1 mango
• 2 bananas
• 3 oranges
• 2 slices of pomeolo
• 1 slice of pineapple (optional)

Cut mango, bananas, pomelo and pineapple into small pieces. Process the same with the peaches. Squeeze the orange juice and add it over the fruit in the bowl. Stir gently and let the salad cool slightly before serving.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Caesar, the most famous salad in the world. Recipe

The name and recipe were given to the Italian-born American Caesar Cardini, who, according to his daughter, invented the famous salad in July 1924, in his restaurant in Tijuana, Mexico. The Caesar restaurant was open there because of a ban in the United States. On the evening of July 4, 1924, the restaurant ran out of supplies, and in order not to lose the customers already seated at the table, Cardini manages to create, in front of them, a salad of ingredients left in the refrigerator and pantry.

In a short time, the salad became indispensable in the menus of restaurants in the United States of America, and in Europe, Wallis Warfield Simpson, the mistress and later wife of Prince Edward VII of Wales, made it famous. Miss Wallis often frequented Caesar restaurants in the United States, and when she returned she instructed London chefs to prepare her favorite salad.

Ingredients (for 4 people): 400 g chicken breast, 4 toast slices (without shell), 40 g bacon strips, 2 rosemary sprigs, 2 bags of Eisberg salad, 1 clove garlic, 1 lemon (grated peel and juice of half a lemon), 1 tablespoon sour cream, 80 g grated Parmesan cheese, olive oil, salt, pepper.

Unconscious tourists. They seem to want to get sick intentionally

Mourning in the Romanian press. Călin Gheorghe, a well-known radio man, died

Method of preparation: Eisberg salad is unwrapped and placed in a large bowl. Cut the chicken breast into strips, place in a bowl and mix well with a drizzle of olive oil, salt and pepper. Together with the bacon, fry the chicken strips over a moderate heat in the pan, without stirring too much. Meanwhile, the toast slices are cut into thick pieces of a finger, the rosemary leaves come off. Add the bread and rosemary to the pan, sauté the pan well so that the bread is passed through the oil. When the bread is well done and the crispy bacon, take the pan off the heat. Pour everything into the dressing bowl and mix well. Put the salad on top and mix lightly.

For the dressing you can use the one bought from the store or it can be prepared by mixing: 150 g olive oil, half a lemon juice, 0.25 teaspoon of salt, 1 clove of garlic, 1 egg yolk (we can replace it with 2 tablespoons mayonnaise or mustard), 2 tablespoons wine vinegar.


  1. Osryd

    change domain name

  2. Hanno

    I congratulate, it is simply excellent thought

  3. More

    Without wasting words.

Write a message