More Salad Recipes for you from www.tastiestrecipes.com

More salad recipes for you www.tastiestrecipes.com.
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TOMATO SALAD WITH MOZZARELLA

A tomato salad that is quickly made

TOMATO SALAD WITH MOZZARELLATOMATO SALAD WITH MOZZARELLA
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ingredients:

6 beef tomatoes
3 tablespoons olive oil
1 tablespoon lemon juice
a little salt
a little freshly ground pepper
1 shallot
1 clove of garlic
3 balls mozzarella
basil leaves


Cut the tomatoes into slices.
Arrange the tomato slices on a platter.
Make a dressing of olive oil, lemon juice, chopped shallot, crushed garlic, salt and pepper.
Pour over the tomato slices.
Cut the mozzarella into slices and arrange it with the tomato slices.
Cut the basil leaves into small pieces and sprinkle over the salad tomatoes.
Put the salad ½ hours away to get it in pulling.

Serve the salad.

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Roasted-chicken-saladRoasted-chicken-salad
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Roasted-chicken-salad

Ingredients:

70 ml Calvé Caesar dressing or from another brand
1 head Iceberg lettuce
2 tomatoes
1 chicken breast
2 pickles
2 slices cheese 0.5 cm
6 Amsterdam onions
a little salt
a little black pepper
a little curry powder
2 tablespoons olive oil

Roasted-chicken-saladRoasted-chicken-salad
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Cut the chicken into small cubes.
Sprinkle with curry, salt and pepper
Fry the chicken pieces then crisp in hot olive oil.
Drain chicken on paper towels.
Put it into the refrigerator and allow it to cool completely.
Take an 8 to 10 leaves of iceberg lettuce.
Was it under running cold water tap.
Remove the hard parts.
Tear or cut the sheets into parts as large as you want.
Cut the tomatoes into small cubes.
Cut the cucumbers into small cubes.
Cut the onions in Amsterdam halves.
Cut the cheese slices into small cubes.

Then mix everything in a large bowl and add the dressing.
Stir everything together and put it back in the refrigerator.
After 30 minutes remove the salad from the refrigerator and then the chicken over it spreading.
Now mix everything together and serve these delicious roasted-chicken-salad with baked potatoes or fries.

A delicious white wine goes well with this.

Enjoy your meal.



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FRUITY SALAD WITH CHEESE

A tastiest recipe of www.tastiestrecipes.com

Ingredients:

2 oranges
2 apples
2 kiwis
250 grams of strawberries
1 slice of watermelon
150 grams of cheese
1 lemon
¼ iceberg lettuce
3 tablespoons almond shavings
½ cup sour cream
1 tablespoon honey
a little cayenne pepper
1 teaspoon tomato ketchup


The oranges over a bowl of thick peel and remove the segments from the membranes.
The apples into thin slices and then cut into strips.
The kiwi cut into slices and the slices cut into wedges.
Wash the strawberries and then cut in half.
Remove from the watermelon rounds with a melon drill.
Cheese cut into strips.
Squeezing a lemon over the bowl and mix everything together.
The lettuce leaves over the fruit and made this go mingle.
The almond shavings sprinkle over the salad.
Make a sauce of sour cream, juice of ½ lemon, honey, cayenne pepper and tomato ketchup.
Shortly before serving, mix everything.

More Salad Recipes of www.tastiestrecipes.com for the delicious tastiest recipes.

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SALAD MEAL MARROWFATS
A tastiest recipe of www.tastiestrecipes.com

ingredients:

1 head iceberg lettuce
1 small head oakleaf lettuce
½ cucumber
2 beefsteak tomatoes
1 small leek
½ pot field peas
150g mature cheese
150 grams of cheese mustard
50 grams sunflower seeds
1 tablespoon Japanese soy sauce
1 tablespoon tarragon vinegar
1 tablespoon sesame oil
4 tablespoons corn oil
1 onion


The iceberg lettuce cut into strips, the leaves of the oakleaf lettuce disconnect.
The cucumber slices cut in half, the beefsteak tomatoes into pieces, cut the leek into thin rings.
The field peas rinse and drain.
The cheese slices cut into strips.
The sunflower seeds in a skillet with soy sauce while stirring on high heat and let color and do it directly in a dish.
A sauce beating of tarragon vinegar, ½ tablespoon soy sauce, sesame oil, corn oil and the chopped onion.

bon appetit

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OAKLEAF SALAD WITH CHEESE

A tastiest recipe of www.tastiestrecipes.com

Ingredients:

1 head oakleaf lettuce
200 grams of cheese mustard
1 apple
1 chicory bush
100g hazelnuts
200 grams of white grapes
200 grams of blue grapes
For the dressing:
1 ½ tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon walnut oil
5 tablespoons grapeseed oil
a little salt
a little freshly ground black pepper


The oakleaf lettuce leaves after disconnecting and small cracks in a bowl.
The mustard cheese cut into small pieces and add.
The apple coring and slicing and cutting it into eighths and add.
The chicory cut into strips and add.
Chop the hazelnuts and add.
The grapes in half, remove the seeds and add.
Whisk the dressing with apple cider vinegar, Dijon mustard, honey, oil, grapeseed oil, salt and pepper.
Pour the dressing over the bowl and stir.
Shortly before serving, stir everything even once.
You can serve this bread and butter.

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GREEK SALAD WITH APPLE

A tastiest recipe of www.tastiestrecipes.com

Ingredients:

1 head frisee lettuce
1 yellow pepper
½ cucumber
8 seedless black olives
8 seedless green olives
1 red onion
2 tart apples
150g feta cheese

For the sauce:

1 tablespoon mustard
1 teaspoon sugar
1 tablespoon tarragon vinegar
4 tablespoons olive oil


The lettuce leaves detach and wash.
The paprika rid of the seeds and cut into rings.
The cucumber in half lengthwise and cut out the seeds get.
The cucumber cut into pieces so that half moons occur.
The onion cut into thin rings.
The apples get rid of the skin and remove the bell housing.
The apples cut into pieces.
The feta cheese cut into cubes.
All this in a bowl mix together.
In a bowl mix the following ingredients, mustard, sugar, tarragon vinegar and olive oil.
This sauce last mixing the salad.
The olives in half and sprinkle it over the salad.

Bon appetit

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ENDIVES SALAD WITH EGG AND bacon

Ingredients:

200g green beans
1 small head endive
4 eggs
100 grams of bacon
6 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon sugar
½ teaspoon mustard
a little freshly ground pepper
2 cloves of garlic

Endives-salad-with-egg-and-baconEndives-salad-with-egg-and-bacon
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Cook the green beans about 5 minutes in boiling water and drain.
Tear the leaves of endive into smaller pieces.
Boil the eggs until it hard and cut into wedges.
Fry the slices of bacon in minutes crispy and drain on kitchen paper.
Mix the oil, vinegar, sugar, mustard and pepper bacon fat and press the garlic cloves from above.
In a bowl mix the beans with the dressing first and then the endive.
Garnish the salad with egg and bacon.
Serve with warm crusty bread.

bon appetit

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SPRING SALAD

Ingredients:

500 grams of new potatoes
2 tablespoons white wine vinegar
a little salt
a little freshly ground black pepper
2 tablespoons mayonnaise yogurt based
1 yellow pepper
1 red pepper
1 zucchini
150 grams of lettuce
3 tablespoons chopped chives
1 tablespoon mustard
1 teaspoon honey
a little paprika
50 grams of lean bacon


Cook the potatoes in their skins.
Let cool and peel.
Halve the potatoes and cut into wedges.
The peppers cut into strips.
Wash the lettuce and drain.
For dressing, bacon from baking, remove the bacon from the pan, mix in shortening the white wine vinegar, mustard, honey, salt and paprika stirring until a nice smooth dressing arises.
Put the lettuce and potatoes in a bowl.
Pour the bacon along with the dressing over the salad and potatoes.
Shortly before serving stir everything.

bon appetit

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ASPARAGUS SALAD WITH BLUE CHEESE FROM TASTIEST RECIPES

For 4 people.

Ingredients:

28 green asparagus
125 ml low-fat yogurt
1 tablespoon blue mold cheese, crumbled
5 tablespoons lemon juice
1 tablespoon finely chopped chives
1 clove garlic, crushed
2 beefsteak tomatoes sliced seeded
2 tablespoons fennel green
a little salt
a little freshly ground pepper


Bring water in the steamer to a boil and steam the asparagus over medium heat over about 6 minutes or until bright green and just tender.
Turn off the heat and let the asparagus cool.
Heat the yogurt and cheese, stirring until cheese is melted.
Remove the pan from the heat and stir in the lemon juice, chives and garlic on.
Arrange the asparagus in the middle of a dish and place the tomatoes around it.
Pour the yogurt dressing over the asparagus and sprinkle with salt and pepper.
Garnish the salad with fennel green.

bon appetit

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Chicken salad with curry dressing 

For 4 people 

Ingredients: 

200g chicken breasts, cubed
100g frozen peas, thawed
3 carrots, peeled and sliced
1/8 teaspoon celery seed
1 tablespoon raisins
200 grams of red cabbage cut into strips
1 small apple, sour
3 shallots, finely chopped
1 stalk celery, chopped 

For the dressing: 

200 ml low-fat yogurt
1 tablespoon mayonnaise
3 teaspoons curry powder
3 tablespoons freshly squeezed lemon juice
a little freshly ground black pepper to taste
1 tablespoon Dijon mustard
1 shallot, finely chopped
4 large red cabbage leaves
4 cherry tomatoes
1 tablespoon chopped parsley 

Poaching chicken fillets: 

ingredients: 

100 ml white wine
200 ml chicken stock 1 tablet
1 sprig fresh thyme
1 onion peeled and halved
1 double chicken breast fillets 

Bring the wine with the chicken stock cube, thyme and onion in a saucepan over medium heat to a boil.
Let it cook for 5 minutes without lid gently.
Add the chicken breast fillet far, put the lid on the pan and poach the chicken about 20 minutes. 
Mix the chicken with steamed peas, carrots, the celery seeds, raisins, sliced cabbage, apple, shallots and celery in a salad bowl together.
Beat the ingredients for the dressing.
Pour the dressing over the salad, toss gently and put it covered an hour in the refrigerator. Put a sign on each cabbage leaf with the hollow side up.
Fill the leaves with the salad and garnish with cherry tomatoes and parsley. 

Bon appetit

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Ratatouille a tastiest recipes ingredients : vegetables: 500 g tomatoes 300 g zucchini 300 grams of eggplant sauce: 500 g tomatoes 300 g of pepper …

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Vegetarian vegetable rolls a very tastiest recipes ingredients: Zucchini - 2 pcs Red pepper - 1 piece (shredded) Carrots - 1 piece (cut into strips) …

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Recipe for chicory salad: 500 g chicory a peach, a mandrel, half an apple, a piece of melon. All chop. Finally, a cucumber yogurt dressing over it and …

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