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    Salads: Over 200 Easy and Delicious Salads and Dressings
    Salads: Over 200 Easy and Delicious Salads and Dressings
    Salads: Over 200 Easy and Delicious Salads and Dressings
    Ebook249 pages1 hour

    Salads: Over 200 Easy and Delicious Salads and Dressings

    By My Ebook Publishing House

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    About this ebook

    You've always known that eating green could be healthy, and now it's easier than ever.
    Like every facet of cooking, making a truly extraordinary salad involves a little craft and basic know-how. In Salads: Over 200 Easy and Delicious Salads and Dressings, the author gives vegetarians and meat-eaters alike the basics of great salad-making, then offers a collection of over 200 recipes for inspired salads, with flavor nuances from a variety of cuisines
    Whether you're looking for the perfect complement to a main dish or you want a salad that can stand as an entrée, you'll find in this book the perfect salad.

    SALAD DRESSINGS / VEGETABLE SALADS / EGG SALADS / MEAT SALADS / ORGAN SALADS / FISH SALADS / CHEESE SALADS / FRUIT SALADS

    LanguageEnglish
    PublisherMy Ebook Publishing House
    Release dateJul 26, 2014
    ISBN9781310316951
    Salads: Over 200 Easy and Delicious Salads and Dressings
    Author

    My Ebook Publishing House

    My Ebook Publishing House was founded as part of a large project, developed to bring you quality education materials.The publishing policy is guided by professionalism and follows the educational needs of our youth.The prestige that the publishing house has reached for the last years is emphasised by the large number of people that purchase its books as well as by the constant interest for libraries and educational institutions.We invite you to join us in the wonderful world of books!

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      Book preview

      Salads - My Ebook Publishing House

      A. SALAD DRESSINGS

      1. Vinaigrette dressing I

      Quantities: 3 tablespoons of table oil, 2 teaspoons of lemon juice or 1 teaspoon of vinegar, 1 tablespoon of water, pepper, salt.

      Preparation time: 2 minutes

      Preparation mode: All the ingredients are placed in a cup and whipped with a fork until homogenization. It can be used at almost all types of vegetable salads.

      2. Vinaigrette dressing II

      Quantities: 5 tablespoons of table oil, 7-8 tablespoons of vinegar, 3 hard-boiled eggs, 1 gherkin, salt, pepper, 1 pot herb.

      Preparation time: 10 minutes

      Preparation mode: The table oil, the vinegar, the salt, the pepper and the pot herb are blended in a bowl. Afterwards, the yolks sifted through the sieve are added, while continuously scrambling. When the composition has the texture of a cream, the chopped gherkins, the egg whites sliced in cubes or noodles (to suit) are added. Everything is blended and served at salads.

      3. Mustard dressing

      Quantities: 3 teaspoons of mustard, 100 ml of table oil, 2 tablespoons of sour cream or yoghurt, 1 tablespoon of lemon juice, 1 tablespoons of water, salt, pepper, 1 pinch of powdered sugar.

      Preparation time: 5 minutes

      Preparation mode: With a wooden tablespoon, the mustard and powdered sugar are scrambled, and while gradually pouring the table oil, the lemon juice, the salt, the pepper, the sour cream and water are added. They are continuously blended until a cream is obtained. It is used especially in endive salads. It can also be used in other vegetable salads.

      4. Mustard dressing with yoghurt

      Quantities: ½ small jar of yoghurt, 1 teaspoon of mustard, 1 tablespoon of table oil, 1 teaspoon of lemon juice (or vinegar), salt, a pinch of sugar.

      Preparation time: 5 minutes

      Preparation mode: the yoghurt is whipped and then blended with the mustard, the salt and the sugar, gradually incorporating the table oil and lemon juice. It can be used at any vegetable salad.

      5. Mayonnaise

      Quantities: 1 yolk of raw egg, 100-150 ml of table oil, the juice of ½ lemon, salt, pepper.

      Preparation time: 10 minutes

      Preparation mode: In a bowl, the yolk is added, on which the salt and pepper are sprinkled; they are nicely blended with a wooden tablespoon, while incorporating the oil drop by drop. After the yolk bound nicely, the table oil can be poured in a larger quantity. Once in a while, a few drops of lemon are poured. The mayonnaise is done when it has bounded enough. If the mayonnaise separates, it is sprinkled with a few drops of cold water and continuously blended until it binds nicely. The mayonnaise can also be prepared of a boiled and a raw egg yolk. In this case, the boiled yolk is the first to be scrambled, and then the raw one is blended with the scrambled boiled one. In this type of mayonnaise, the quantity of table oil used must be larger (250-300 ml).

      6. Mayonnaise dressing with sour cream

      The mayonnaise is prepared as above and is thinned with 100 g of fresh sour cream, being whipped nicely with the fork. It is especially used in vegetable salads (boiled or raw).

      7. Mayonnaise dressing with tomatoes

      A regular mayonnaise is prepared, which is then mixed with 3 tablespoons of tomato puree and 2-3 tablespoons of siphon. It is especially used in boiled vegetables salads.

      8.Green mayonnaise dressing

      A handful of spinach is taken, thoroughly washed, passed through the mincing machine and squeezed in order to obtain the juice, which is boiled a few times, and then left to cool down. The green mayonnaise is used as a dressing in potato, carrot salads or at the adornment of boeuf, egg, fish salads and so on.

      Skordhaliá (a culinary dish of crushed walnuts and bread crumb, scrambled with garlic, vinegar or lemon juice and table oil).

      Quantities: 8-9 peeled walnuts, 2 large and boiled potatoes, 1 garlic bulb, 150 ml of table oil, 2 tablespoons of vinegar, salt.

      Preparation time: 10 minutes

      Preparation mode: the well mashed potatoes are scrambled with the table oil poured little by little, until they have the consistency of a cream. The crushed garlic with salt and the crushed walnuts are added, continuously blending and thinning the mix with table oil. Instead of boiled potatoes, the crumb of a soaked in water and nicely effete slice of bread can be used, but the dressing is tastier if prepared with potatoes. It is used in boiled vegetables and raw vegetables salads.

      9. Tarragon dressing I

      Quantities: 2 over baked egg yolks, 4 tablespoons of table oil, 2 tablespoons of lemon juice, salt, pepper, 10-12 tarragon leaflets, 1 tablespoon of water.

      Preparation time: 5 minutes

      Preparation mode: the egg yolks are smashed in a bowl or sifted through a sieve. The salt, pepper, the chopped tarragon leaflets and the water are added. They are nicely scrambled with a wooden spoon, gradually pouring the table oil and lemon juice (the quantity of lemon juice can be increased to suit). It is used in boiled vegetables salads, rice, eggs and so on.

      10. Tarragon dressing II

      Quantities: 6-7 tablespoons of table oil, 2 tablespoons of lemon juice, 1 teaspoon of mustard, ½ teaspoon of honey (in the absence of honey, use some sugar), salt, pepper, 1 twig of tarragon, 1 sprig of parsley.

      Preparation time: 5 minutes.

      Preparation mode: the tarragon leafage are picked out, washed, chopped, placed in a cup, the table oil, the mustard, the pepper and the salt are added and nicely whipped with a fork, and then the lemon juice is added. If vinegar is used, honey or sugar is also added, in order to moderate the stoutness of the vinegar. In the end, 1 teaspoon of finely chopped dill and fresh parsley are added. The dressing is poured on the salad in the moment in which it is served at the table. This dressing, being used in any kind of raw salad, can be prepared in a larger quantity and be kept cold in a bottle (even a week). In this way, we have it on hand anytime.

      11. Albanian dressing

      Quantities: 3 egg yolks, 150 g of butter, 1 lemon, ½ gravy (or banks oil), salt, pepper.

      Preparation time: 10 minutes.

      Preparation mode: 3 quarters of the butter quantity are put to melt on a steam bath, the egg yolks, the salt and the pepper are added, being scrambled with a wooden spoon. The lemon juice is dribbled little by little, constantly stirring. When it begins to thicken, the gravy is added little by little. When it begins to thicken again, the rest of the butter is also added, constantly stirring, and then it is taken off the cooker stove.

      12. Hollandaise dressing

      Quantities: 200 g of butter, 3 egg yolks, the juice from 1 lemon, salt, pepper, one tablespoon of water.

      Preparation time: 10 minutes

      Preparation mode: in a saucepan, the yolks with water are added and nicely whipped until they start to bind. In another saucepan, the butter is melted on a soft fire, so it doesn’t become foam. When the butter is

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