How to make salads
The unique post is on Food and Drink with Kanza
d copyright, 2011. Share it, but link back to this blog.
Kanza Khan
With best Wishes & Regards
The most important thing to remember when learning how to make salads is that they have to be boring. A variety of fruits and vegetables can be combined to make any kind of salad to your heart desires.
Green
Leafy vegetables are a great source of fiber and adds volume to foods without adding many calories. Most begin with a basic salad of lettuce, which comes in different types such as iceberg, romaine, spinach and escarole. Only by varying its green may give a different taste and look for a salad. You can find more vitamins and fewer calories in dark greens, making them the ideal base for a healthy salad.
Speaking of green, if you garden, you may be surprised by the number of edible green leaves are not normally considered "food." The leaves, usually young leaves of beans, peas, broccoli, beets, cucumbers and corn, plus onions, okra, peas, sweet potatoes, pumpkins, and of course, the turnips are edible and perfect for salads.
Fruits and Vegetables
By learning how to make salads incorporating fruits and vegetables do not be limited by the recipe. Add fruits and vegetables that you like. common vegetables used in salads are:
Tomatoes
Onion
Artichoke
Cucumbers
Broccoli
Asparagus
Carrots
Zucchini
The list goes on and on. Almost any vegetable can be thrown into a salad to add flavor, color and texture.
Varieties of fruits provide a burst of delicious flavor and are rich sources of vitamins and antioxidants. The sweetness of the fruit added to a salad can help reduce or eliminate the use of salad dressings high in calories for those of you looking to control their caloric intake. These fruits work well in any salad:
Mandarin orange segments
Apple slices
Raisins
Blueberries
Raspberries
Blackberries
You can mix and match your fruits and vegetables to make every single salad.
Protein
To make a salad instead of a meal of a bowl, add protein such as chicken strips, grilled or fried chicken, ham, turkey, sliced hard-boiled eggs, tuna, cooked shrimp, or cheese. Finally, you learn how to make salads of almost anything in your refrigerator.
Arugula salad with avocado, citrus vinaigrette
To begin learning how to make salads, this is a great recipe:
1 avocado - peeled, seeded and diced
1 / 4 cup chopped red onion
2 tablespoons fresh lemon juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
1 / 2 teaspoon black pepper
1 / 2 teaspoon salt
1 / 4 cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
A chopped fresh mint leaf
A fresh basil leaf
2 1 / 2 cups of tender leaves of arugula
2 ounces Kalamata olives, pitted and halved
2 oz cherry tomatoes, halved
1 ½ pounds chicken breast cut into strips
2 tablespoons freshly shaved Parmesan cheese, or to taste
In a blender, pulse avocado, red onion, lemon and grapefruit juice, rice wine vinegar, black pepper and sea salt until smooth. Drizzle with olive oil and honey, then add the cilantro, mint and basil leaves until only small patches.
Green
Leafy vegetables are a great source of fiber and adds volume to foods without adding many calories. Most begin with a basic salad of lettuce, which comes in different types such as iceberg, romaine, spinach and escarole. Only by varying its green may give a different taste and look for a salad. You can find more vitamins and fewer calories in dark greens, making them the ideal base for a healthy salad.
Speaking of green, if you garden, you may be surprised by the number of edible green leaves are not normally considered "food." The leaves, usually young leaves of beans, peas, broccoli, beets, cucumbers and corn, plus onions, okra, peas, sweet potatoes, pumpkins, and of course, the turnips are edible and perfect for salads.
Fruits and Vegetables
By learning how to make salads incorporating fruits and vegetables do not be limited by the recipe. Add fruits and vegetables that you like. common vegetables used in salads are:
Tomatoes
Onion
Artichoke
Cucumbers
Broccoli
Asparagus
Carrots
Zucchini
The list goes on and on. Almost any vegetable can be thrown into a salad to add flavor, color and texture.
Varieties of fruits provide a burst of delicious flavor and are rich sources of vitamins and antioxidants. The sweetness of the fruit added to a salad can help reduce or eliminate the use of salad dressings high in calories for those of you looking to control their caloric intake. These fruits work well in any salad:
Mandarin orange segments
Apple slices
Raisins
Blueberries
Raspberries
Blackberries
You can mix and match your fruits and vegetables to make every single salad.
Protein
To make a salad instead of a meal of a bowl, add protein such as chicken strips, grilled or fried chicken, ham, turkey, sliced hard-boiled eggs, tuna, cooked shrimp, or cheese. Finally, you learn how to make salads of almost anything in your refrigerator.
Arugula salad with avocado, citrus vinaigrette
To begin learning how to make salads, this is a great recipe:
1 avocado - peeled, seeded and diced
1 / 4 cup chopped red onion
2 tablespoons fresh lemon juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
1 / 2 teaspoon black pepper
1 / 2 teaspoon salt
1 / 4 cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
A chopped fresh mint leaf
A fresh basil leaf
2 1 / 2 cups of tender leaves of arugula
2 ounces Kalamata olives, pitted and halved
2 oz cherry tomatoes, halved
1 ½ pounds chicken breast cut into strips
2 tablespoons freshly shaved Parmesan cheese, or to taste
In a blender, pulse avocado, red onion, lemon and grapefruit juice, rice wine vinegar, black pepper and sea salt until smooth. Drizzle with olive oil and honey, then add the cilantro, mint and basil leaves until only small patches.
The unique post is on Food and Drink with Kanza
d copyright, 2011. Share it, but link back to this blog.Kanza Khan
With best Wishes & Regards
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