New recipes

Spring salad

Spring salad

peel the potatoes, cut into cubes, season, stop with a tablespoon of oil and put in the oven for about 20-30 minutes, check from time to time.

meanwhile we make the juice for the vinegar salad, a little salt and water, we cut the cheese and the bacon into cubes. wash the salad, onion, radishes, cut them and put them over the juice.

after they have cooled the potatoes, we put them over the salad and mix well.



Spring salad with young spinach, halloumi and pears

Spring holiday in a plate with young spinach, halloumi and grilled pears

That's how I understand to celebrate spring, with a plate full of taste, color and health. Young spinach is one of the first vegetables we can enjoy in spring. The more raw it is, the more suitable it is for salad. Spinach contains a large amount of vitamin C, so it is highly recommended to be eaten raw, especially after a long winter, because it is notorious that by heat processing, this valuable and much needed vitamin is lost.

We still have to wait until we can enjoy the first fruits of this year, so I brought pears and red oranges in my salad, for a touch of sweetness, color and consistency.

The protein intake from this plate is ensured by halloumi cheese, a cheese of Cypriot origin also known as & # 8222 cheese that creaks between the teeth & # 8221. So, when it's cold, halloumi is strong and has a not very pleasant texture, but grilled and served hot is a real delight, soft and tasty.

Preparation time: 00:20 hours
Cooking time: 00:05 hours
Total Time: 00:25 hours
Number of servings: 2
Degree of difficulty: low

Ingredients Spring Salad With Spinach, Halloumi And Pears:

  • 100 grams of young spinach leaves
  • 2 small pears
  • 1 red orange (or plain)
  • 4 slices of halloumi (2 per serving, you can adjust the amount of cheese according to preference)
  • 1 clove of garlic
  • 20 ml. of olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon freshly peeled lemon peel
  • 1 teaspoon finely chopped mint
  • 1/2 teaspoon of honey
  • 1 teaspoon dried oregano and pepper

Preparing Spring Salad With Spinach, Halloumi And Pears:

1. Spinach is chosen carefully, the stalks are broken too long, washed in cold water and drained well.

Start the grill and heat it well, but you can also use a well-heated grilled pan on the stove.

2. The orange is segmented as shown in the salad recipe with leurda and quail eggs, ie it is peeled above a bowl in which to collect the juice, with a sharp knife, so as to remove the white skin. from under the shell. Cut with a knife between the skins that delimit the slices, so as to obtain slices without membranous traces. The skins are squeezed well, collecting all the juice.

3. In a mortar, put the garlic together with a teaspoon of coarse salt and grind with a pestle until it becomes a paste. Add the oil in a thin thread, stirring constantly, then the lemon juice, finely chopped mint, honey and fresh orange juice. Add 1/2 of the amount of dried oregano and match the taste with salt and pepper.

4. Peel the pears, cut them in half and remove the seed box, then slice into slices about 7-8 mm thick.

Slices of halloumi, about 1 cm thick, grease with a little olive oil and sprinkle with oregano.

4. On the hot grill, place the slices of halloumi cheese and pears. The pears return after 1-2 minutes, they just need to receive the specific burn marks and heat up a bit. The halloumi cheese is cooked for about 2-3 minutes on each side, we must feel it soft when we press it with our finger.

5. Next, we must work as quickly as possible so that the cheese does not cool. On the plates we distribute 1-2 tablespoons of the prepared dressing, then we place 1/2 of the amount of spinach (specifically that the list of ingredients is for 2 servings). Sprinkle the pears with dressing, place them on the plate, arrange the cheese and finally the orange segments. Sprinkle generously with dressing and serve salad immediately.

All I have to do is wish you a good appetite, this salad is great and will bring spring to your soul!

I know, sometimes it can get frustrating how many dirty dishes pile up in the kitchen after you cook. Even for a salad: plates and choppers, mortar, bowls & # 8230 plus the plates in which I mounted the dish. You can hardly enjoy the food you have cooked properly. So that the kitchen always has a spring look and so that the joy of tasting is not affected by the problem of dishes, I rely as usual on my most reliable ally, the dishwasher.


Spring salad with young spinach, halloumi and pears

Spring holiday in a plate with young spinach, halloumi and grilled pears

That's how I understand to celebrate spring, with a plate full of taste, color and health. Young spinach is one of the first vegetables we can enjoy in spring. The more raw it is, the more suitable it is for salad. Spinach contains a large amount of vitamin C, so it is highly recommended to be eaten raw, especially after a long winter, because it is notorious that by heat processing, this valuable and much needed vitamin is lost.

We still have to wait until we can enjoy the first fruits of this year, so I brought pears and red oranges in my salad, for a touch of sweetness, color and consistency.

The protein intake from this plate is ensured by halloumi cheese, a cheese of Cypriot origin also known as "cheese that creaks between the teeth". So, when it's cold, halloumi is strong and has a not very pleasant texture, but grilled and served hot is a real delight, soft and tasty.

Preparation time: 00:20 hours
Cooking time: 00:05 hours
Total Time: 00:25 hours
Number of servings: 2
Degree of difficulty: low

Ingredients Spring Salad With Spinach, Halloumi And Pears:

  • 100 grams of young spinach leaves
  • 2 small pears
  • 1 red orange (or plain)
  • 4 slices of halloumi (2 per serving, you can adjust the amount of cheese according to preference)
  • 1 clove of garlic
  • 20 ml. of olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon freshly peeled lemon peel
  • 1 teaspoon finely chopped mint
  • 1/2 teaspoon of honey
  • 1 teaspoon dried oregano
  • salt and pepper

Preparing Spring Salad With Spinach, Halloumi And Pears:

1. Spinach is chosen carefully, the stalks are broken too long, washed in cold water and drained well.

Start the grill and heat it well, but you can also use a well-heated grilled pan on the stove.

2. The orange is segmented as shown in the salad recipe with leurda and quail eggs, ie it is peeled above a bowl in which to collect the juice, with a sharp knife, so as to remove the white skin. from under the shell. Cut with a knife between the skins that delimit the slices, so as to obtain slices without membranous traces. The skins are squeezed well, collecting all the juice.

3. In a mortar, put the garlic together with a teaspoon of coarse salt and grind with a pestle until it becomes a paste. Add the oil in a thin thread, stirring constantly, then the lemon juice, finely chopped mint, honey and fresh orange juice. Add 1/2 of the amount of dried oregano and match the taste with salt and pepper.

4. Peel the pears, cut them in half and remove the seed box, then slice into slices about 7-8 mm thick.

Slices of halloumi, about 1 cm thick, grease with a little olive oil and sprinkle with oregano.

4. On the hot grill, place the slices of halloumi cheese and pears. The pears return after 1-2 minutes, they just need to receive the specific burn marks and heat up a bit. Halloumi cheese is cooked for about 2-3 minutes on each side, we must feel it soft when we press it with our finger.

5. Next, we must work as quickly as possible so that the cheese does not cool. On the plates we distribute 1-2 tablespoons of the prepared dressing, then we place 1/2 of the amount of spinach (specifically that the list of ingredients is for 2 servings). Sprinkle the pears with dressing, place them on the plate, arrange the cheese and finally the orange segments. Sprinkle generously with dressing and serve salad immediately.

All I have to do is wish you a good appetite, this salad is great and will bring spring to your soul!

I know, sometimes it can get frustrating how many dirty dishes pile up in the kitchen after you cook. Even for a salad: plates and choppers, mortar, bowls… plus the plates in which I mounted the dish. You can hardly enjoy the food you have cooked properly. So that the kitchen always has a spring look and so that the joy of tasting is not affected by the problem of dishes, I rely as usual on my most reliable ally, the dishwasher.


Spring salad with young spinach, halloumi and pears

Spring holiday in a plate with young spinach, halloumi and grilled pears

That's how I understand to celebrate spring, with a plate full of taste, color and health. Young spinach is one of the first vegetables we can enjoy in spring. The more raw it is, the more suitable it is for salad. Spinach contains a large amount of vitamin C, so it is highly recommended to be eaten raw, especially after a long winter, because it is notorious that by heat processing, this valuable and much needed vitamin is lost.

We still have to wait until we can enjoy the first fruits of this year, so I brought pears and red oranges in my salad, for a touch of sweetness, color and consistency.

The protein intake from this plate is ensured by halloumi cheese, a cheese of Cypriot origin also known as & # 8222 cheese that creaks between the teeth & # 8221. So, when it's cold, halloumi is strong and has a not very pleasant texture, but grilled and served hot is a real delight, soft and tasty.

Preparation time: 00:20 hours
Cooking time: 00:05 hours
Total Time: 00:25 hours
Number of servings: 2
Degree of difficulty: low

Ingredients Spring Salad With Spinach, Halloumi And Pears:

  • 100 grams of young spinach leaves
  • 2 small pears
  • 1 red orange (or plain)
  • 4 slices of halloumi (2 per serving, you can adjust the amount of cheese according to preference)
  • 1 clove of garlic
  • 20 ml. of olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon freshly peeled lemon peel
  • 1 teaspoon finely chopped mint
  • 1/2 teaspoon of honey
  • 1 teaspoon dried oregano and pepper

Preparing Spring Salad With Spinach, Halloumi And Pears:

1. Spinach is chosen carefully, the stalks are broken too long, washed in cold water and drained well.

Start the grill and heat it well, but you can also use a well-heated grilled pan on the stove.

2. The orange is segmented as shown in the salad recipe with leurda and quail eggs, ie it is peeled above a bowl in which to collect the juice, with a sharp knife, so as to remove the white skin. from under the shell. Cut with a knife between the skins that delimit the slices, so as to obtain slices without membranous traces. The skins are squeezed well, collecting all the juice.

3. In a mortar, put the garlic together with a teaspoon of coarse salt and grind with a pestle until it becomes a paste. Add the oil in a thin thread, stirring constantly, then the lemon juice, finely chopped mint, honey and fresh orange juice. Add 1/2 of the amount of dried oregano and match the taste with salt and pepper.

4. Peel the pears, cut them in half and remove the seed box, then slice into slices about 7-8 mm thick.

Slices of halloumi, about 1 cm thick, grease with a little olive oil and sprinkle with oregano.

4. On the hot grill, place the slices of halloumi cheese and pears. The pears return after 1-2 minutes, they just need to receive the specific burn marks and heat up a bit. Halloumi cheese is cooked for about 2-3 minutes on each side, we must feel it soft when we press it with our finger.

5. Next, we must work as quickly as possible so that the cheese does not cool down. On the plates we distribute 1-2 tablespoons of the prepared dressing, then we place 1/2 of the amount of spinach (specifically that the list of ingredients is for 2 servings). Sprinkle the pears with dressing, place them on the plate, arrange the cheese and finally the orange segments. Sprinkle generously with dressing and serve salad immediately.

All I have to do is wish you a good appetite, this salad is great and will bring spring to your soul!

I know, sometimes it can get frustrating how many dirty dishes pile up in the kitchen after you cook. Even for a salad: plates and choppers, mortar, bowls & # 8230 plus the plates in which I mounted the dish. You can hardly enjoy the food you have cooked properly. So that the kitchen always has a spring look and so that the joy of tasting is not affected by the problem of dishes, I rely as usual on my most reliable ally, the dishwasher.


Details recipe preparation Salad with chicken and boiled egg

  1. Cut into cubes or strips 1 boiled chicken breast LaProvincia.
  2. Clean and chop into 2 cm cubes 6 boiled eggs, 3 potatoes baked in the oven, 3-4 dried tomatoes and put everything in a large bowl.
  3. Add 10 green olives, 2 tablespoons vinegar, 2 tablespoons mustard, 2 tablespoons olive oil and 3 cloves green onions finely chopped in a bowl.
  4. Put salt and pepper to taste and mix well the salad.
  5. Add ½ bunch of parsley finely chopped, mix and taste. Season if necessary, with salt and pepper.
  6. Good appetite!

Details recipe preparation Salad with chicken and boiled egg

  1. Cut into cubes or strips 1 boiled chicken breast LaProvincia.
  2. Clean and chop into 2 cm cubes 6 boiled eggs, 3 potatoes baked in the oven, 3-4 dried tomatoes and put everything in a large bowl.
  3. Add 10 green olives, 2 tablespoons vinegar, 2 tablespoons mustard, 2 tablespoons olive oil and 3 cloves green onions finely chopped in a bowl.
  4. Put salt and pepper to taste and mix well the salad.
  5. Add ½ bunch of parsley finely chopped, mix and taste. Season if necessary, with salt and pepper.
  6. Good appetite!

Dressing ingredients with yogurt and garlic

  • 200 ml yogurt
  • 60 ml. lemon juice or white wine vinegar
  • 2 cloves of garlic & # 8211 you can put even more if you like, we know we like it.
  • 6o ml. olive oil or other oil with a neutral taste
  • 4 tablespoons green herbs of your choice & # 8211 dill, tarragon, oregano, thyme
  • half a teaspoon of coarse salt
  • a knife tip ground pepper

Preparation Lettuce in three dressing options

Preparing the salad

  1. The salad should be healthy, not withered.
  2. The leaves of the lettuce head are broken, one by one.
  3. Wash well, leaf by leaf, under a stream of clean water, carefully at the various bends of the leaves where there may be sand or insects that we certainly want to remove before putting on the salad.
  4. The lettuce leaves are broken into pieces so that they can be easily taken with a fork and placed in the salad bowl. In this case, in the salad bowls, because we want to test three types of dressing, we will basically prepare three salads.

Preparation Lettuce with simple dressing with oil and lemon juice

This variant is the first form of salad I knew. My family prepares it like this and even now, after years, when I learned more professional methods of making a dressing, this is also the first trend to prepare the salad. It's a somewhat instinctive, basic method.

  1. Salt and pepper the salad leaves to taste. But we will not mix until the end, because salt can affect the freshness of lettuce leaves, extracting water from them.
  2. Pour the oil into a thin thread.
  3. Just before serving the salad, add the lemon, because the acid will make the fresh leaves wither in a relatively short time. Squeeze the lemon directly into the bowl (taking care to remove the lemon kernels from the juice so that they do not reach the salad).
  4. In our family, we must add a little sugar but it is not mandatory.
  5. Mix carefully, taste, balance to taste. After all, not everyone has the same preferences, I like a balanced taste between salty, sweet and sour, while my father, for example, puts so much acid & # 8211 in vinegar or lemon juice & # 8211 that he is practically the only one who can eat it and I assure you with great satisfaction. So to make sure everyone got what they wanted, Dad always received a generous bowl of salad separately in which he poured so much vinegar that our mouths were filled just by looking, but then he didn't let go until he devoured it all.

Preparation Lettuce with honey and mustard dressing

For me, the vinaigrette with honey and mustard was a pleasant discovery, especially since I am a big fan of the combination of sweet & sour taste.

  1. In a container that can be sealed (glass, jar), put a tablespoon of honey and a tablespoon of mustard. Add salt and pepper to taste. The pepper is really "according to taste", for salt I would recommend ½ teaspoon, according to my taste, it is the quantity that perfectly balances the sour-sweet-salty note.
  2. Add the oil.
  3. At the end, add vinegar or lemon juice, taking into account how much acidity you want in the salad.
  4. Close the sealed jar with a lid and shake well until the ingredients are homogenous and the mixture is emulsified in the form of a homogeneous, creamy, yellowish, pleasant dressing.
  5. Homogenized dressing is poured over lettuce leaves.
  6. Stir to blend the flavors and it's ready to serve.

Preparation Salad with yogurt and garlic dressing

Yogurt vinaigrette is an easy way to get a creamy salad dressing without the need to add much oil. In our house, it is one of the variants preferred by everyone, especially if I add a little greenery, usually dill, which gives a wonderful note of freshness.

  1. Pour the yogurt into the bowl of the vertical blender.
  2. Peel a squash, grate it and add it directly to the blender bowl. If you do not use a blender but prepare it by hand, crush it in a mortar or with a garlic press and add it over the yoghurt.
  3. Season with salt, pepper to taste, greens and 1 & # 8211 2 tablespoons white wine vinegar.
  4. Stir and, during this time, slowly incorporate, one by one, 2 tablespoons of olive oil, preferably extra-virgin.
  5. It is tasted and balanced by salting, as desired.
  6. Pour over the salad and mix well.

I wish you good appetite and I hope you try lettuce in three dressing options.


Spring salad recipes

Spring vegetables and greens are abundant in the markets during this period, so you can take full advantage of them to prepare a tasty and filling salad, which will successfully replace a hearty meal. Lean or Fat gives you recipes for salads with vegetables, greens or seasonal fruits, which you can prepare and enjoy with your loved ones!

Watercress and apple salad (Jamie Oliver style)
Ingredient:
A watercress connection (found at farmers)
2 red apples, grated
1 beet cut into thin slices
1 small lemon
Marjoram
Salt
Extra virgin olive oil
Preparation: Squeeze the lemon in a large bowl, add three times more olive oil, then salt and mix well. After the sauce is well blended, add the vegetables, cut into thin slices or grated.

Salad with strawberries and almonds
Ingredient:
A bunch of fresh spinach
A handful of fresh strawberries, cut into slices
20 almonds
A tablespoon of honey
A teaspoon of apple cider vinegar
Preparation: Finely chop the strawberries, spinach and chop the almonds, then place them in the salad bowl. Separately, mix the honey and vinegar until smooth and pour this sauce over the salad.

Cauliflower salad and broccoli
Ingredient:
The brownish cauliflower
5-6 pieces of broccoli, cut
3 sprigs of green onion
3 slices of lean ham (from Prague)
5 teaspoons of raw sunflower seeds
A tablespoon of apple cider vinegar
A teaspoon of honey
A clove of garlic or a bunch of green garlic
Preparation: Cook the cauliflower and broccoli. When they are ready, mix them with the sliced ​​ham and the rest of the ingredients.

Lettuce with poppy seed sauce
Ingredient:
The green salad
A cucumber
3 tomatoes
A cup of honey or sweetener (saccharin)
2 tablespoons mustard
10 tablespoons olive oil
3 tablespoons poppy seeds
2 tablespoons salt
Apple vinegar
3 sprigs of green onion
Preparation: In a blender or bowl (and you will mix with the mixer), mix the sweetener, mustard, salt, poppy seeds, vinegar and finely chopped green onions. Mix until you get a homogeneous sauce and mix it with lettuce, cucumber and chopped tomatoes.


Spring salad recipes

Spring vegetables and greens are abundant in the markets during this period, so you can take full advantage of them to prepare a tasty and filling salad, which will successfully replace a hearty meal. Lean or Fat gives you recipes for salads with vegetables, greens or seasonal fruits, which you can prepare and enjoy with your loved ones!

Watercress and apple salad (Jamie Oliver style)
Ingredient:
A watercress connection (found at farmers)
2 red apples, grated
1 beet cut into thin slices
1 small lemon
Marjoram
Salt
Extra virgin olive oil
Preparation: Squeeze the lemon in a large bowl, add three times more olive oil, then salt and mix well. After the sauce is well blended, add the vegetables, cut into thin slices or grated.

Salad with strawberries and almonds
Ingredient:
A bunch of fresh spinach
A handful of fresh strawberries, cut into slices
20 almonds
A tablespoon of honey
A teaspoon of apple cider vinegar
Preparation: Finely chop the strawberries, spinach and chop the almonds, then place them in the salad bowl. Separately, mix the honey and vinegar until smooth and pour this sauce over the salad.

Cauliflower salad and broccoli
Ingredient:
The brownish cauliflower
5-6 pieces of broccoli, cut
3 sprigs of green onion
3 slices of lean ham (from Prague)
5 teaspoons of raw sunflower seeds
A tablespoon of apple cider vinegar
A teaspoon of honey
A clove of garlic or a bunch of green garlic
Preparation: Cook the cauliflower and broccoli. When they are ready, mix them with the sliced ​​ham and the rest of the ingredients.

Lettuce with poppy seed sauce
Ingredient:
The green salad
A cucumber
3 tomatoes
A cup of honey or sweetener (saccharin)
2 tablespoons mustard
10 tablespoons olive oil
3 tablespoons poppy seeds
2 tablespoons salt
Apple vinegar
3 sprigs of green onion
Preparation: In a blender or bowl (and you will mix with the mixer), mix the sweetener, mustard, salt, poppy seeds, vinegar and finely chopped green onions. Mix until you get a homogeneous sauce and mix it with lettuce, cucumber and chopped tomatoes.


Spring salad recipes

Spring vegetables and greens are abundant in the markets during this period, so you can take full advantage of them to prepare a tasty and filling salad, which will successfully replace a hearty meal. Lean or Fat gives you salad recipes with vegetables, greens or seasonal fruits, which you can prepare and enjoy with your loved ones!

Watercress and apple salad (Jamie Oliver style)
Ingredient:
A watercress connection (found at farmers)
2 red apples, grated
1 beet cut into thin slices
1 small lemon
Marjoram
Salt
Extra virgin olive oil
Preparation: Squeeze the lemon in a large bowl, add three times more olive oil, then salt and mix well. After the sauce is well blended, add the vegetables, cut into thin slices or grated.

Salad with strawberries and almonds
Ingredient:
A bunch of fresh spinach
A handful of fresh strawberries, cut into slices
20 almonds
A tablespoon of honey
A teaspoon of apple cider vinegar
Preparation: Finely chop the strawberries, spinach and chop the almonds, then place them in the salad bowl. Separately, mix the honey and vinegar until smooth and pour this sauce over the salad.

Cauliflower salad and broccoli
Ingredient:
The brownish cauliflower
5-6 pieces of broccoli, cut
3 sprigs of green onion
3 slices of lean ham (from Prague)
5 teaspoons of raw sunflower seeds
A tablespoon of apple cider vinegar
A teaspoon of honey
A clove of garlic or a bunch of green garlic
Preparation: Cook the cauliflower and broccoli. When they are ready, mix them with the sliced ​​ham and the rest of the ingredients.

Lettuce with poppy seed sauce
Ingredient:
The green salad
A cucumber
3 tomatoes
A cup of honey or sweetener (saccharin)
2 tablespoons mustard
10 tablespoons olive oil
3 tablespoons poppy seeds
2 tablespoons salt
Apple vinegar
3 sprigs of green onion
Preparation: In a blender or bowl (and you will mix with the mixer), mix the sweetener, mustard, salt, poppy seeds, vinegar and finely chopped green onions. Mix until you get a homogeneous sauce and mix it with lettuce, cucumber and chopped tomatoes.


Spring salad recipes

Spring vegetables and greens are abundant in the markets during this period, so you can take full advantage of them to prepare a tasty and filling salad, which will successfully replace a hearty meal. Lean or Fat gives you recipes for salads with vegetables, greens or seasonal fruits, which you can prepare and enjoy with your loved ones!

Watercress and apple salad (Jamie Oliver style)
Ingredient:
A watercress connection (found at farmers)
2 red apples, grated
1 beet cut into thin slices
1 small lemon
Marjoram
Salt
Extra virgin olive oil
Preparation: Squeeze the lemon in a large bowl, add three times more olive oil, then salt and mix well. After the sauce is well blended, add the vegetables, cut into thin slices or grated.

Salad with strawberries and almonds
Ingredient:
A bunch of fresh spinach
A handful of fresh strawberries, cut into slices
20 almonds
A tablespoon of honey
A teaspoon of apple cider vinegar
Preparation: Finely chop the strawberries, spinach and chop the almonds, then place them in the salad bowl. Separately, mix the honey and vinegar until smooth and pour this sauce over the salad.

Cauliflower salad and broccoli
Ingredient:
The brownish cauliflower
5-6 pieces of broccoli, cut
3 sprigs of green onion
3 slices of lean ham (from Prague)
5 teaspoons of raw sunflower seeds
A tablespoon of apple cider vinegar
A teaspoon of honey
A clove of garlic or a bunch of green garlic
Preparation: Cook the cauliflower and broccoli. When they are ready, mix them with the sliced ​​ham and the rest of the ingredients.

Lettuce with poppy seed sauce
Ingredient:
The green salad
A cucumber
3 tomatoes
A cup of honey or sweetener (saccharin)
2 tablespoons mustard
10 tablespoons olive oil
3 tablespoons poppy seeds
2 tablespoons salt
Apple vinegar
3 sprigs of green onion
Preparation: In a blender or bowl (and you will mix with the mixer), mix the sweetener, mustard, salt, poppy seeds, vinegar and finely chopped green onions. Mix until you get a homogeneous sauce and mix it with lettuce, cucumber and chopped tomatoes.