Iceberg lettuce Salad (simple and tasty)

Ingredients

1 Bag iceberg lettuce
1 Bake cooked chicken strips
1 tin pineapple
2 teaspoons curry Massala
Little bit of icing sugar
2 tablespoons mayonnaise

Instructions

Cut the pineapple discs into pieces and let them drain, but keep a little juice.

Mix the curry Massala with the mayonnaise and the little pineapple juice and the icing sugar.

Then add the pineapple and the chicken strips, and then the lettuce.

Note: This Is also tasty with some yellow raisin.

Read more

Hussars Salad (For 6 people)

Ingredients

600 grams of potatoes
Salt
3 eggs
200 grams carrots
12 Fine sweet-sour Pickles
16 silver onions
1 shallot
250 grams corned beef in slices of approx. 1/2 cm thick
2 small sour apples (approx. 350 grams)
3 tablespoons mayonnaise
2 teaspoons (Zaanse) mustard
1 1/2 tablespoon tomato ketchup
Pepper
half crop lettuce
3 sprigs parsley

Instructions

Potatoes peel, wash and cook in pan with little water and salt in approx. 20 minutes cooked. Drain and let cool. Eggs in about 10 minutes of hard cooking. Rinse and peel under cold running water.

Clean carrots, wash and cut into thin strips in length and cut into small cubes. Bring to a boil In pan water. Add carrot blocks and cook gently for about 5 minutes. Rinse In sieve under cold running water. Drain.

In the meantime 6 Pickles to cut impellers for garnish. Rest of Pickles mincing. 6 silver onions Cross-incision and wedges to open roses for garnish. Rest of silver onions mincing. Shallot peeling and very fine sniping.

Potatoes and 2 eggs mincing. Last egg in 6 parts cut for garnish.

Corned beef diced cut. Peel apples, remove the bell house and cut into small cubes. In bowl pickle, silver onions, shallots, potatoes, eggs, corned beef cubes, apple cubes and 3/4 part of carrot cubes together create. To create mayonnaise, mustard and tomato ketchup.

Season with salt and pepper. For use covered in refrigerator.

Save wash and punch. of parsley beautiful tufts shear. Lettuce leaves on a flat scale. Create a hussars salad and smooth it with a convex side of spoon. Hussars salad garnish with slices of egg, pickle impellers, silver onion roses, rest of carrot cubes and tufts parsley. Serve with fresh roasted toast.

Preparing: Approx. 1 hour of preparation: approx. 10 minutes

Read more

Asparagus Shrimp Salad Recipe for 4 people

Ingredients

280 grams of asparagus fresh or canned
85 grams Shrimp
110 grams fresh canned mushrooms
Some lettuce and parsley

For the sauce:

Half toe garlic crushed
hefty snuf salt
pepper from the pepper mill
1 teaspoon mustard
1 tablespoon corn oil
2 tablespoons white vinegar

Instructions cut the well-drained asparagus into neat pieces.

Put them in a bowl with the shrimp.

Let the canned mushrooms drain well, or wash the fresh and dry them well.

They can be cut unless they are very small.

Put them in the asparagus and the shrimp and mix everything well with the salad dressing.

Salad dressing: Mix the garlic, pepper, mustard, salt, with the corn oil and vinegar.

Sprinkle with very finely chopped parsley.

Tip: Sprinkle with finely chopped dillen add skinny cheese cubes

Note: We recommend using Danish shrimp.

Read more

Delicious Tuna Salad Recipe

Ingredients

1 large canned tuna in water (drained and chopped)
Mini can fine peas (drained)
Julienne carrots (bag chopped in the Groentevak)
Freshly ground black pepper
2 Pickles (chopped)
Lemon juice
3 large spoons of zaanse mayonnaise
A little ketchup

Instructions

Put the tuna in a bowl and drizzle with lemon juice
And the black pepper over it.

Add and a little peas and part of the carrots
And then the pickles there.

Add the mayonnaise and the ketchup and try to get even more ketchup or pepper

Extra:
You can also do a boiled in pieces sliced egg

Tip: Grease it on toasts or bruschetta herbs also taste good

Read more

Potato salad with bacon and spring onions for 2 persons

Ingredients

4 potatoes
2 spring onions
100 grams bacon Strips
1-2 El Mayonnaise
Pinch of salt and pepper

Instructions

Peel the potatoes and cut the potatoes into cubes.
Boil the potato cubes for about 15 minutes.

Meanwhile cut the spring onions into rings and bake the bacon slices crispy in a pan without oil.

When the potatoes are cooked, pour the water off and add the mayo,
Pinch of salt and pepper, the bacon strips and the spring onions.

Mix everything well and ready, is your potato salad.

Read more

Tasty Ham Leek Salad recipe

Ingredients

1 leek
3 tablespoons mayonnaise or french fries sauce
Mustard 1 teaspoon
Black pepper
Pinch of salt
Massala Curry powder 1 teaspoon
Mild paprika
4 eggs
100 grams of cooked ham
Baguette or toast

Instructions

Boil the eggs for 8 minutes, after boiling, drain and rinse cold water immediately until they feel cold.

Cut the ham into small strips.
Peel the eggs and cut them into small pieces.

Wash the leek well and then I rings or cut small pieces.
Now do the eggs ham and leeks in a bowl.

Mix the mayonnaise and mustard through it.

Now season the salad with salt, pepper, paprika and curry powder.
Delicious on baguette or on a toast.

Read more

Tasty Egg Salad recipe

Ingredients

4 eggs
1 teaspoon mustard
1 Dessert spoon ginger syrup
1 tablespoon finely sliced parsley
1 tablespoon sliced chives
2 rings Chili without seed
3 tablespoons mayonnaise
1 teaspoon curry masala
Salt and pepper

Instructions

Boil the eggs for 8 minutes, drain and cool with cold water

Peel the eggs and cut them fine

Add the mayonnaise and mustard and stir together.

Then the ginger syrup, chili and curry.

And then the parsley and the chives.

Read more

Genuine Indonesian salad with peanut sauce

Ingredients

Salad:

1 Block Tofu
1 cucumber
150 gram haricot verts
100 gram Sprouts
1 Hand leaf celery
1 Teaspoon sambal
4 tablespoons Seroendeng
6 tablespoons soy sauce
Splash of vegetable oil
Evt. Crackers

Peanut sauce:

200gram unsalted peanuts
Juice 1 lime
1 Dice Trassie (Toko)
1 Garlic Toe
1 teaspoon sambal
4 tablespoons soy sauce
Pinch of salt


Instructions

Salad:

Cut the tofu into cubes and let a fifteen minutes manning in the soy with sambal.

Cook the haricots Verts 5 minutes in boiling water with some salt.

Put the sprouts ready in a strainer. Pour the haricots Verts into it, now the sprouts is also immediately cooked.

Peel the cucumber, cut lengthwise and then in half slices.

Arrange all the vegetables on a large schhaal.

Leave a large layer of oil in a wok or frying pan very hot and fry/fry the cubes of tofu on high heat, all recreating golden brown.

Drain on kitchen paper and divide over the salad.


Peanut sauce:

Roast the peanuts all about five minutes in dry frying pan.

Let cool and then grind together with the Trassie, garlic, sambal and salt in the kitchen machine or with the rod mixer.

Add lime juice, soy and 1 a 2 cups of water, as much as needed for a nice smooth sauce.

Chop the celery leaves coarsely and sprinkle over it, along with some seroendeng.

Read more

Russian salad made of cauliflower

Ingredients

1 cauliflower
200 grams of canned corned beef
Pickles
1 onion
Half of 1 small jar capers
Zaanse mayonnaise

Instructions

Cauliflower into florets Cook about 12 minutes and allow to cool.
Fine Palmer in a tea towel and squeeze out all the moisture.
The cauliflower with 3 tablespoons Zaanse mayonnaise to a creamy puree stir.

The rest of the ingredients into pieces.
Serve with chicken and peanut sauce.

Read more

Mama's Salmon Salad recipe

Ingredients

1 can red salmon large
1 hard-boiled egg
1 chopped pickle
3 large spoons zaanse mayonnaise
dash of tomato ketchup
1 squeeze lemon
paprika powder mild
half finely chopped Apple sweet
freshly ground black pepper

instructions

Get the sheets of the salmon, and the bones and just take it apart.
do lemon juice by the salmon spread.
black pepper and through it,
then some paprika.

Mix the chopped egg
the chopped pickle through it.
The chopped Apple.

Then stir in the mayonnaise and ketchup.

Tip: For the best flavor make it with red Salmon of princes.

Read more

Mama's delicious Chicken Salad recipe

Ingredients

3 pots of chicken broth with chicken or home-cooked chicken
1 small red bell pepper
half cup parsley finely chopped
1 small onion finely chopped
fresh black ground pepper
3 large spoons zaanse mayonnaise
a dash of ketchup

instructions

the chicken rinse with hot water and then with cold water so that the fat off it is draining,

And mincing,
than the pepper through
and the parsley, pepper and onion
and then stir in ketchup and mayonnaise.


Tip: For the best flavor make it with chicken stock of california.

Read more

Fattoush Salad

Ingredients

2 Tbsp. vegetable oil
2 pita bread rounds, torn into bite-size pieces
1⁄4 cup olive oil
1⁄4 cup lemon juice
2 cloves garlic, minced
1⁄2 tsp. ground sumac (optional)
1⁄4 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper 4 cups torn romaine lettuce
1⁄2 medium cucumber, seeded and coarsely chopped
1⁄2 cup sliced radishes
1⁄2 cup sliced green onions
1⁄4 cup chopped fresh mint and/or Italian parsley
1⁄2 cup crumbled ricotta salata

Instructions

1. In a large skillet heat 1 Tbsp. vegetable oil over medium-high heat. Add half of the pita pieces. Cook 2 to 3 minutes or until toasted, stirring occasionally.Remove pita pieces to paper towels to drain. Repeat with remaining 1 Tbsp. vegetable oil and remaining pita pieces.*

2. For dressing, in an extra-large bowl whisk together the next six ingredients (through pepper).

3. Add the next five ingredients (through mint) to dressing in bowl; toss to coat. Add pita pieces and cheese; toss to mix. Makes 4 servings.

*TIP If you prefer to bake the pita pieces, preheat oven to 350°F. Omit vegetable oil. Lightly coat torn pita bread with nonstick cooking spray. Arrange pita pieces in an even layer in a 15×10-inch baking pan. Bake 10 to 15 minutes or until golden brown and crisp. Continue as directed in Step 2.
per serving 331 cal., 24 g fat (5 g sat. fat), 13 mg chol., 486 mg sodium, 24 g carb., 3 g fiber, 6 g pro.

Read more