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SILLY GILLY'S TASTY SALAD'S
Member Name: sillygilly
Date: 14/02/02, updated on 14/02/02 (336 review reads)
Advantages: Tasty, Easy, Good for you
A salad may be made of almost any mixture of raw, cooked or pickled vegeatbles, fruit and nuts. It may be served as an companion to a meat dish. If the salad contains some protein such as cheese, eggs, fish or meat it can be served as a main meal and hence you will recieve valuable nutrients.
1 Choose good quality vegetables, vegetables should be young, fresh and look the right colour.
2 Choose a variety of colours.
3 Wash, drain and shake off excess water.
4 During preparation, cut vegetables as little as possible, as sharp knife destroy vitamin content.
5 Serve as soon as possible.
6 Serve with a good dressing.
How to make a French Dressing.
Half a pint of olive oil.
2 Tablespoons of vinegar or lemon juice.
Pinch of salt.
Quarter of a teaspoon of dry mustard.
Ground black pepper.
Pinch of sugar.
1 Beat all the ingredients together in a bowl with a wooden spoon or whisk, or place all the ingredients in a scres topped jar or bottle. Shake hard until the oil is emulsified, which gives the dressing a cloudy look.
2 Serve at once as the emulsion is only temporay. French dressing may be stored in a scre topped jar or bottle for 2-3 weeks in a refridgerator.
The salad, I have choosen Coleslaw salad for its presentation, taste and texture.
Half a white cabbage finely shredded.
1 rae carrot, grated.
1 stick of celery, finely chopped.
1 leek, finely sliced.
1 onion, finely chopped.
1 red apple, cored and thinely sliced.
Half a pepper, seeded and sliced thinely.
2 tablespoons of sultanas or raisins.
1 oz walnuts, chopped.
Chopped parsley to garnish.
Place the French Dressing, in a deep bowl. Toss all the ingredient in it. Chill. Mix well. Garnish with the chopped parsley.
d serve 4-6 people.