Album On The Different Kinds of Salad
Album On The Different Kinds of Salad
Album On The Different Kinds of Salad
on the
Different
Kinds of
Salads
(with pictures and recipe)
Harry B. Brequillo
9-Asecension
CLASSIFICATIONS
OF SALADS
ACCORDING TO
THEIR
FUNCTIONS IN
THE MEAL
1. APPETIZER SALAD
Ingredients:
1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 pound part-skim mozzarella cheese, cubed
1 cup grape tomatoes
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Pepper to taste
Toasted baguette slices or romaine lettuce, torn
Directions
1. In a large bowl, combine the first 9 ingredients; toss to coat. Cover and
refrigerate for at least 4 hours before serving.
Note: This recipe was tested with Vlasic roasted red pepper strips.
Nutrition Facts
1/2 cup: 132 calories, 11g fat (3g saturated fat), 15mg cholesterol, 651mg
sodium, 6g carbohydrate (2g sugars, 1g fiber), 4g protein.
2. ACCOMPANIMENT SALAD
Description:
Ginger Pork Salad is the delicious outcome
when lettuce, pork and ginger collide.
Ingredients: (4 SERVINGS)
Directions:
1. Place pork in a resealable plastic bag; set aside. In small bowl, stir together
marinade ingredients (1/4 cup orange-passion juice, teriyaki sauce, 1 Tbs
fresh ginger root, 1 Tbs sesame oil); pour over pork. Seal bag; refrigerate for at
least 1 hour and up to 4 hours.
2. When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on
grill for about 4-5 minutes per side, until internal temperature on a
thermometer reads 145 degrees F. Place grilled pork on cutting board and let
rest 3 minutes before cutting into strips and set aside.
3. Meanwhile, place iceberg lettuce mix and romaine lettuce, mandarin oranges,
dried cherries, almonds and cilantro in large bowl; toss to combine and set
aside. Stir together dressing ingredients (1/3 cup orange-passion juice, 2 Tbs
rice vinegar, 1 Tbs canola oil, 1 Tbs sesame oil, 1 Tbs brown sugar, 1 tsp fresh
ginger root); when ready to serve, pour over lettuce mixture. Toss to coat.
Divide mixture onto 4 dinner plates. Arrange grilled pork strips over top.
Ingredients:
2 fennel bulbs finely sliced
150g 5oz radishes finely sliced
200 g/7oz salad leaves of your choice
1 English cucumber/ 8 baby cucumbers
sliced
1-2 avocados sliced
½ cup feta cheese crumbled
Instructions:
1. Whisk together all the dressing ingredients in a large bowl then add
the sliced fennel and radish.
3. Add all the remaining ingredients into the bowl then toss well and
serve.
Nutrition:
Calories: 137kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g|Saturated
Fat: 2g | Cholesterol: 11mg | Sodium: 563mg | Potassium: 520mg | Fiber: 4g|
Sugar:2g|Vitamin A:375IU|Vitamin C:18mg|Calcium:105mg|Iron:0.9mg
4. MAIN COURSE SALAD
Ingredients:
1 cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup chopped parsley
2 tablespoons milk
1 clove garlic, minced
2 cups corkscrew pasta
1 ½ cups diced ham
2 cups halved cherry tomatoes
Directions:
Step 1
Cook pasta in a large pot of boiling water until al dente. Drain, rinse, and
drain once more. Set aside.
Step 2
In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and
garlic. Mix well. Stir in pasta, ham, and tomatoes. Chill several hours.
Ingredients:
Salad:
54 dkg of young potatoes in their skins
635 dkg fresh green beans
4 cups green salad (torn)
1 larger can of tuna
4 hard-boiled eggs (quarters)
2/3 cup salted black olives
10 to 12 cherry tomatoes, cut in half
Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 fresh cloves of garlic
3-4 anchovy fillets
salt to taste
Freshly ground pepper to taste
Cooking guidelines:
1. Let the potatoes boil first. Then carefully remove them from the water, cool them
and then cut them in half. However, leave the water in the pot; in a few moments, use
it to blanchise green beans.
2. Heat the pan over medium heat with a little olive oil, then place the sliced potatoes
in a pan, cut down and fry until the potatoes are light brown, then remove from the
pan and place in a bowl. Salt and set aside.
3. Bring the potato water to a boil again and add the green beans. Blanch for two
minutes. Drain the beans into a bowl of ice water to shock and prevent further
cooking (they will remain beautifully green and will not lose vitamins). Drain and dry
them with paper towels and set aside.
4. To prepare the dressing, mix oil, vinegar, mustard, garlic, anchovies and chopped
chives in a blender or food processor. Work until smooth. Season with salt and freshly
ground black pepper. (Anchovies are salty, so you may not need too much salt.)
5. Put the vegetables in a bowl. Add two tablespoons of dressing and mix well. Serve
the vegetables on four serving plates or one large plate. Distribute half of the potatoes
evenly with the brown side facing up.
6. Mix the green beans, olives and tomatoes with enough remaining dressing to cover
them lightly and put them on a salad.
CLASSIFICATIONS
OF SALADS
ACCORDING TO
INGREDIENTS
USED
1. GREEN SALADS
Prep Time: 15 mins
Cook Time: 14 mins
Serves 4
Ingredients:
Instructions:
1. Roast the almonds: Preheat the oven to 350°F and line a baking sheet
with parchment paper. Place the almonds on the sheet and toss with
tamari. Bake for 10 to 14 minutes or until browned. Remove from the
oven and let cool for 5 minutes.
2. Assemble the salad. In a large bowl toss the lettuce with a few spoonful
of the dressing. Add the cucumber, parmesan, pepitas, avocado, and
tamari almonds. Drizzle with more dressing and top with microgreens.
Season to taste with flaky sea salt, if desired.
Ingredients:
Preparation:
1. Cook pasta al dente according to package directions. Drain and toss with 1
tablespoon oil mixed with garlic.
2. In bowl, combine carrot, corn, pepper, onion, tomato, chickpeas and chives.
3. Sprinkle with salt and pepper and toss well. Add pasta and toss to combine.
4. To make vinaigrette, mix remaining oil, vinegar, water, garlic and basil in
bowl. Season with salt and pepper, and blend well. Drizzle vinaigrette over
salad and toss well. Let stand for 30 minutes before serving.
3. BOUND SALADS
Chicken Fruit Salad
Ingredients:
Steps:
1. Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining
ingredients.
tip 2
Use 1 cup cooked shrimp or cubed ham for the chicken for another great salad.
4. FRUIT SALAD
Ingredients:
Directions:
Step 1
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon
zest to a boil in a saucepan over medium-high heat. Reduce heat to
medium-low, and simmer until slightly thickened, about 5 minutes.
Remove from heat, and stir in vanilla extract. Set aside to cool.
Step 2
Layer the fruit in a large, clear glass bowl in this order: pineapple,
strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour
the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours
before serving.
Nutrition Facts
Per Serving:
155 calories; protein 1.8g; carbohydrates 39g; fat 0.6g; sodium 4.7mg.
5. COMPOSED SALAD
Composed Chopped Salad
Ingredients:
▢4 cups lettuce
▢1 cup cooked ham
▢1 cup cooked turkey
▢8 pieces cooked bacon
▢2 green onions
▢4 hard-boiled eggs
▢2 avocado
▢1 cucumber
▢1 cup grape tomatoes
▢1/2 cup cheese blue or feta
Instructions:
Chop all ingredients.
Compose ingredients beginning at one end of your platter by placing a single
ingredient in a line, followed by another ingredient, repeat until salad has been
composed as you wish.
Top with cheese in the center of the salad or provide on the side of the salad if
gluten or dairy allergies are of concern.
Serve with dressing option on the side. Favorite dressings for our chopped
salads are a simple oil and vinegar, vinaigrette, honey mustard, and ranch or
blue-cheese.
6. GELATIN SALAD
Prep: 1 hr 10 mins
Ingredients:
Directions:
Step 1
Coat a 9x13 inch dish with cooking spray.
Step 2
Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup
cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
Step 3
Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2
cup cold water and 1/2 cup evaporated milk. Spoon over first layer and
refrigerate until almost set, 45 minutes.
Step 4
Repeat steps 2 and 3 until all gelatin is used. Just before serving, top
with whipped topping.