Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Sunday 21 February 2016

Recipe for Making Bean Salad with Tuna, Caesar Pasta Salad and Curried Wild Rice, Orzo and Lentil Salad

The recipes described below are for making bean salad with Tuna, Caesar pasta salad with roasted garlic dressing and curried wild rice, orzo and lentil salad. These salad recipes are made from low fat ingredients, and are quick and easy to prepare.

 

Recipe for Bean Salad with Tuna


Ingredients


* 1100ml of canned Romano beans
* 3 Italian plum tomatoes
* 50ml of lemon juice
* 25ml of olive oil
* 400g of canned solid light tuna
* 250ml of sliced red onions
* 250ml of pitted medium black olives
* 50ml of chopped parsley
* 50ml of finely chopped sage

Preparation


- Drain the liquid out of the tuna and break into smaller sizes
- Rinse the Romano beans and drain out the water
- Cut each of the tomatoes longitudinally (vertically downwards) into 8 slices
- Put the tuna, tomatoes, black olives, Romano beans and onions into a bowl and gently mix them together
- Put the lemon juice, olive oil, parsley and sage into another bowl and whisk together
- Pour the mixture from the first bowl, stir gently to mix them properly and serve.


Recipe for Caesar Pasta Salad with Roasted Garlic Dressing


Ingredients


* 80ml of olive oil
* 1 teaspoon of anchovy paste
* 5 bacon strips, cooked and broken into small pieces
* 1 whole garlic
* 1 small bunch of romaine lettuce
* 1L of scoobi-doo pasta
* 50ml of chicken stock
* 25ml of lemon juice
* 1 teaspoon of Dijon mustard
* A small amount of hot pepper sauce
* 50ml of grated parmesan cheese

Preparation


- Chop the romaine lettuce into small sizes
- Preheat an oven to 160C. Cut off the head of the garlic and discard it
- Put the garlic into a small foil and rub with 15ml of the olive oil. Bake for about 1 hour in order for the garlic to become very tender
- Put the chicken stock, lemon juice, hot pepper sauce, mustard, anchovy paste and the remaining olive oil into a bowl and whisk them together. Set aside.
- When the garlic is cold, squeeze it with your hands and remove the skin.
- Marsh the garlic and whisk it together with the dressing mixture set aside in the step above
- Put salted water into a large pot and allow to boil. Add the scoobi-doo pasta and cook for 10 minutes
- Drain out the water from the pasta and rinse it
- Put the bacon, pasta, lettuce and cheese into a bowl and mix them together. Add the dressing mixture and stir to mix properly.
- Serve as desired.

 

Recipe for Curried Wild Rice, Orzo and Lentil Salad


Ingredients (Salad)


* 250ml of wild rice
* 250ml of orzo
* 2 celery stalk
* 120ml of almonds, toasted and chopped to small sizes
* 550ml of canned lentils
* 70ml of currants

Ingredients (Dressing)


* 1 tablespoon of curry powder
* 1/4 teaspoon of turmeric
* 25ml of white wine vinegar
* 2 tablespoons of apple cider vinegar
* 50ml of vegetable oil
* 2 tablespoons of granulated sugar
* 1/4 teaspoon of ground coriander
* 1/4 teaspoon of ground cumin
* 1/2 of salt
* A pinch of cayenne

Preparation


- Rinse the wild rice and the canned lentils and drain out the water
- Slice the celery stalks into small sizes
- Put 1.5L of water into a saucepan and allow to boil. Add the wild rice, stir and allow to boil
- Reduce the heat, cover the pan and cook for about 45 minutes in order for the rice to become tender but firm
- Remove the rice from the pan, rinse lightly and drain out the water.
- Also, cook the orzo for 10 minutes in a pot of boiling salted water. Remove the orzo from the pot, rinse lightly and drain out the water
- Put the rice, orzo, lentils, celery and currants in a large bowl, mix them together and set aside
- Vigorously stir together the white wine vinegar, apple cider vinegar, curry powder, salt, turmeric, cumin, sugar, coriander and cayenne in another bowl.
- Gradually add the oil a little at a time and stir vigorously after each addition
- Pour the dressing from the second bowl into the salad in the in the first bowl and mix gently
- Add the almonds, stir and serve.

 

Sunday 10 January 2016

Recipes for Making Greek Medley, Pennine Asparagus and Turkey Waldorf Pasta Salads

The recipes described below are for making Greek medley salad, pennine asparagus with parsley pesto salad, and turkey waldorf pasta salad. These recipes are made from low fat ingredients, and are quick and easy to prepare.

Recipe for Greek Medley Salad

 

Ingredients

 
* 120ml of chopped English cucumber
* 70ml of olive oil
* 25ml of red wine vinegar
* 250ml of cherry tomatoes
* 50ml of chopped green onion
* 1 garlic clove
* 500ml of small shell pasta
* 25ml of lemon juice
* 120ml of sliced pitted medium ripe olives
* 1/4 teaspoon of dried oregano
* 125ml of crumbled festa cheese
* 1/4 teaspoon of ground pepper
* 60ml of chopped red onions
* 15ml of chopped fresh parsley
* 1/4 teaspoon of salt
 

Procedure

- Cut each cherry tomato into two halves. Cut the garlic into very small sizes
- Put the tomatoes, olives, cheese, cucumber and the red and green onions into a large bowl and mix them gently
- Put the vinegar, garlic, olive oil, lemon juice, salt, oregano and pepper into another bowl and stir vigorously in order to mix them properly
- Put salted water into a saucepan and allow it to boil. Add the shell pasta and cook for 10 minutes in order for the pasta to become tender but firm
- Drain the water and rinse the pasta. Put the pasta into the first bowl containing the tomatoes
- Sprinkle generously with the dressing in the second bowl and mix gently. Garnish with parsley and serve.
 
 

Recipe for Pennine Asparagus with Parsley Pesto

 

Ingredients (Pesto)

 
* 50ml of grated parmesan cheese
* 2 garlic cloves
* 250ml of fresh Italian parsley
* 2 tablespoons of toasted pine nuts
* 130ml of olive oil
 

Ingredients (Salad)

 
* 450g of asparagus
* 130ml of olive oil-packed sun-dried tomatoes
* 750ml of pennine lisce  
* 1 red bell pepper
 

Procedure

 
- Cut the garlic into very small sizes. Cut the asparagus into 5cm pieces. Cut the red pepper into thin slices
-  Drain the liquid out of the sun-dried tomatoes and cut into thin slices
- Put the parsley, cheese, pine nuts and olive oil into a blender and blend them together. Add garlic, stir it and set aside
- Put salted water into a large saucepan and allow to boil. Add the asparagus and cook for about 3 minutes. Remove the asparagus and rinse with cold water. Set it aside
- Add the pennine into the boiling water above, and cook for about 10minutes. Remove from pot and rinse with water 
- Put the pennine, asparagus, red bell pepper and sun-dried tomatoes into a bowl and stir gently to mix them
- Add the pesto (blended mixture that was set aside), stir gently and serve immediately.
 
 

Recipes for Turkey Waldorf Pasta Salad

 
* 50mml of cooked turkey,
* 2 red-skinned apple
* 50ml of low fat yogurt
* 750ml of bocconcini pasta
* 2 celery stalks  
* 180ml of low-fat mayonnaise
* 50ml of chopped fresh parsley
* 1 teaspoon of Dijon mustard
* 120ml of toasted walnut pieces
* A pinch of pepper
* A pinch of salt
 

Procedure 


- Slice the celery stalk into small sizes
- Cut out the inner part of the apple along with the seeds, and cut the apple into cubes
- Put salted water into a large saucepan and allow to boil. Add the pasta and cook for about 10 minutes. Remove the pasta from the pot, rinse it and set aside
- Put the apples, mustard, turkey, yogurt, celery, mayonnaise, salt and pepper into a bowl, stir gently to mix them together
- Add the pasta, parsley and walnut, stir and serve immediately.