Are you fond of eating strawberries? Learn here the best strawberry crack salad recipe like strawberry dessert salad, and more. Eat healthy and stay healthy!
Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil.
Freekeh Salad recipe from Rick Stein's brilliant cookbook From Venice to Istanbul. Perfect as an accompanying pilaf or summer side salad, this Middle-Eastern inspired treat is flavoured with pomegranate seeds, pistachios, mint and spring onion.
Salade russe à l'italienne. En Italie on l'appelle « Insalata russa », tandis qu'en Russie on la connaît sous le nom de « Salade italienne », mais en effet son origine est sans doute française: La réalité est que les bonnes recettes voyagent beaucoup!
Recette de cuisine, idée de recette
Learn how to make Real Caesar Salad Dressing with simple ingredients you may already have at home. So much tastier than bottled dressing!
Pour la salade :, tomate, oeuf, tranches épaisses de jambon blanc (ou mortadelle), pommes de terre , petit bouquet de persil , cornichon, Pour la sauce : , crème fraîche épaisse, jaune d'oeuf , moutarde, Vinaigre de vin blanc , Huile d'olive , sel, poivre
Sweet & Spicy Cucumber Salad - This easy vinegar based cucumber salad is a healthy vegan side dish recipe that’s perfect for spring and summer.
Lemon Parmesan Salad Recipe – This parmesan chopped salad is light, flavorful, crunchy, and takes 5 minutes to throw together. Made with simple ingredients such as romaine lettuce, shallot, p…
This vibrant Summer Niçoise Salad feels extra fancy, yet is perfect for summer lunches, dinners or even served up at your next backyard dinner party.
Servings: 4 - 5 people Calories: 264 kcal Ingredients: Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp / 50 ml extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Salt and pepper Salad: 1/4 cup / 35g pine nuts (Note 2) 150 g / 5 oz baby spinach leaves (4 handfuls) 60 g / 2 oz feta , crumbled (or more!!) Instructions Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool. Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad. Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready. Place Spinach in a bowl. Drizzle with a bit of dressing then toss. Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy). Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!
The classic Russian salad has knocked me right off my feet! Thanks to its deliciousness, Russian salad has become extremely popular in India!
Oh là là, ça fait longtemps que j’avais engrangé cette idée. Je dépoussière, parce que c’est vraiment génial. Les vinaigrettes achetées à l’épicerie commencent à coûter de plus en plus cher, et ell…
For 10 years I've been making this one thing from a Yotam Ottolenghi recipe to upgrade all my salads.
My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!
