Some easy Salad Recipes

Some easy Salad Recipes

Salad is an leading part of a meal. The colorful aggregate of salad ingredients can satisfy both your eyes and your palate. Health buffs also love the low-calorie content of vegetable and fruit salads. There are basically four types of salads. When a salad is served at the beginning of a meal, it is carefully as an appetizer because it acts as a stimulant to the appetite. Remember to keep the portions small so that you won't feel full. Here is a recipe for a salad that is served as an appetizer for a meal. I named this "Aurora's Salad" because I learned this recipe from my grandmother, Aurora.

Aurora's Salad with Balsamic Dressing

Simple Salad Recipes

Serves 2

1 200-gram pack of mixed greens

1 cup diced ripe mango

¼ cup chopped pine nuts (roasted)

For the dressing:

3 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

Wash the mixed greens thoroughly. Drain excess water by placing the mixed greens in a salad spinner. Set aside in a large bowl and chill for at least three hours. Meanwhile, to make the dressing in a medium glass jar, couple the balsamic vinegar and extra-virgin olive oil. Cover the jar tightly and shake the aggregate vigorously. Adjust the taste by adding an ample whole of salt and pepper. Take off the mixed greens from the refrigerator. Dispose the salad greens evenly on two salad plates. Divide the mangoes and nuts equally for the two plates and sprinkle over the mixed greens. For the final touch, drizzle the dressing over the salad. Use the dressing sparingly. If there is too much dressing in the salad, the mixed greens will come to be wilted and soggy.

The next type of salad is as an accompaniment to the main dish. Usually, this type of salad should have contrasting colors, textures, and flavors to the entrée. One of the most ordinarily used salads as a side dish to the main course are cooked vegetables such as string beans or asparagus salad. These are perfectly combined with steaks and roasts. The string beans or asparagus are plainly blanched for about two minutes and then shocked in cold water to retain their deep-green color. A pat of butter with salt and pepper is then added for a diminutive flavor. Some might sprinkle sesame seeds for an added garnish.

The third type is a salad used as a main dish. This should be a diminutive heavier than the other types of salads. Adding cooked meat, such as any kind of poultry, fish, pork, or beef will by comparison its function as an entrée. Combining more cheeses and eggs to the salad greens and meat will perfect the salad. The dressings are often mayonnaise-based as they are heavier and can make your stomach full. The quantum or serving size of this type is also larger than the other types of salads. For extra crunch and texture, you may also add some croutons or nuts in the salad.

The last type is a salad served generally as a dessert. Typically, this salad is made from fruits and is sweetened with sugar. Cream and milk or other dairy products are added. These are best eaten chilled or frozen.

Some easy Salad Recipes