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Flower salad

Flower salad


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1. Peel the salad and vegetables, wash and cut. Cut the cucumbers into rolls, peppers into strips, tomatoes into quarters, mushrooms into halves, and the lettuce is broken into pieces by hand. The flowers are washed and swabbed with a napkin. .

2. Prepare the vinaigrette from vinegar, mustard, sugar, salt, pepper and oil. Mix with the vegetables, put them in a salad bowl and place the flowers.


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Barley salad with greens

Preparation time: 30 minutes plus
Boiling time: 40-45 minutes
Cooling time: 30-50 minutes
Sea time: 1 hour

4 servings are obtained
Per serving: 410 kcal, 8 g protein, 23 g fat, 41 g carbohydrates

200 g barley barley
750 ml concentrated vegetable soup
1 bay leaf
1 red and orange bell pepper
2 tablespoons rapeseed oil
1/2 tablespoon white wine vinegar
salt, freshly ground black pepper
50 g sour cream
150 g fermented sour cream
1 tablespoon lemon juice
2 teaspoons mustard seeds
30 g Italian mustard fruits (fruit mustard)
1/2 pinch connection
1 handful of caltunas leaves
a few caltunas flowers for decoration

1. Put the barley, soup and bay leaf in a pot and bring to a boil. Boil the half-covered barley over low heat for 40-45 minutes. Strain, keeping the soup in which it boiled. Remove the bay leaf and let the bark cool without a lid.
2. Cut the bell pepper in half, wash it and cut it into 1 cm pieces. For the vinaigrette, combine the rapeseed oil with 1 tablespoon of vinegar, 4 tablespoons of soup, salt and pepper and beat well. Mix the barley and the pepper pieces in the vinaigrette. Let the barley salad cool for 1 hour, to penetrate.
3. Make a dressing from greasy and ordinary sour cream, lemon juice and mustard. Finely chop the mustard fruit and incorporate it into the dressing. Season with plenty of salt and pepper.
4. Wash the watercress and caltunas leaves, shake off the water, break the tails. The larger caltunas leaves are cut in half. The cotton flowers are wiped as needed with paper napkins or washed lightly and swabbed with a napkin.
5. Arrange the leaves on four plates. Match the taste of the barley salad with salt, pepper and vinegar and place on the bed of leaves. In the center of each portion is placed a dressing. Garnish with caltunas flowers and serve salad immediately.

Preparation time: 30 minutes plus
Boiling time: 40-45 minutes
Cooling time: 30-50 minutes
Sea time: 1 hour

4 servings are obtained
Per serving: 410 kcal, 8 g protein, 23 g fat, 41 g carbohydrates

200 g barley barley
750 ml concentrated vegetable soup
1 bay leaf
1 red and orange bell pepper
2 tablespoons rapeseed oil
1/2 tablespoon white wine vinegar
salt, freshly ground black pepper
50 g sour cream
150 g fermented sour cream
1 tablespoon lemon juice
2 teaspoons mustard seeds
30 g Italian mustard fruits (fruit mustard)
1/2 pinch connection
1 handful of caltunas leaves
a few caltunas flowers for decoration

1. Put the barley, soup and bay leaf in a pot and bring to a boil. Boil the half-covered barley over low heat for 40-45 minutes. Strain, keeping the soup in which it boiled. Remove the bay leaf and let the bark cool without a lid.
2. Cut the bell pepper in half, wash it and cut it into 1 cm pieces. For the vinaigrette, combine the rapeseed oil with 1 tablespoon of vinegar, 4 tablespoons of soup, salt and pepper and beat well. Mix the barley and the pepper pieces in the vinaigrette. Let the barley salad cool for 1 hour, to penetrate.
3. Make a dressing from greasy and ordinary sour cream, lemon juice and mustard. Finely chop the mustard fruit and incorporate it into the dressing. Season with plenty of salt and pepper.
4. Wash the watercress and caltunas leaves, shake off the water, break the tails. The larger caltunas leaves are cut in half. The cotton flowers are wiped as needed with paper napkins or washed lightly and swabbed with a napkin.
5. Arrange the leaves on four plates. Match the taste of the barley salad with salt, pepper and vinegar and place on the bed of leaves. In the center of each portion is placed a dressing. Garnish with caltunas flowers and serve salad immediately.


Recipes with lettuce

Lettuce goes well with most sauces and can enhance the flavor and texture of prepared salad. In addition, lettuce is delicious in egg salads or tuna sandwiches and serves as an excellent tortilla substitute for wraps.

Salad with radishes and egg


Salad with radishes and egg

a green salad two hard boiled eggs 5 red radishes two green onions a cucumber 3 teaspoons olive oil juice from a lemon salt and pepper

Hard-boiled eggs are cut into quarters or slices, radishes, lettuce, cucumbers and onions are also cut and put all in a bowl. Add oil, lemon juice, salt and pepper. You can use, instead of lemon, apple cider vinegar with honey, which will give a special taste.

Lettuce with tomatoes and olives


Lettuce with tomatoes and olives

a lettuce, 2 small carrots, 4 tomatoes, three cucumbers, 50 g black olives, 50 g green olives, a red bell pepper, two tablespoons olive oil, juice of half a lemon, salt

Wash the salad, cucumbers and peppers and drain in a sieve. Cut the lettuce into suitable strips and place in a large bowl with sliced ​​tomatoes, peeled and chopped cucumbers and chopped Julienne peppers. Peel a squash, grate it and cut it into strips. Add salt, to taste, oil and lemon juice.

See also other delicious spring salad recipes

Soup with lettuce

200 g chicken, an onion, a bunch of parsley, a large salad, a bell pepper, a carrot, a parsley root, 150 g cream, half a liter of borscht, a clove of garlic, salt, two tablespoons oil.

Peel a squash, grate it and chop it. The chicken cutlery is boiled in 1.5 liters of water. Separately fry the onion, pepper and carrot and add to the soup after cleaning the foam. Bring to the boil until the vegetables are soft and add the borscht. When it starts to boil again, add the finely chopped lettuce and parsley and salt. After the fire is extinguished, put the crushed garlic in the soup and mix. Serve with cream.

Homemade shaorma with lettuce


Homemade shaorma with lettuce

two sticks, 200 g of pressed ham, six lettuce leaves, two hard-boiled eggs, 100 g of sliced ​​melted cheese, one tomato.

Method of preparation: place the sticks on the plates and cover, on the whole surface, with slices of ham and melted cheese, egg rings, diced tomatoes and lettuce leaves. Roll tightly and serve fresh, cut in half.


Recipes with flowers and shock fruits

Shock flowers in the dough

(Maria Ivașcu- Edible flowers, health and color)

Gather 20 shock flowers and prepare a dough from the following ingredients:

125 grams of flour
2 eggs
1 tablespoon oil
1 glass of blond beer
1 tablespoon powdered sugar
1 tablespoon brandy

Moisten the flowers with egg white, powder with sugar, then pass the inflorescences through the dough, holding on to the stalk and bake in hot oil until lightly browned. Serve hot, powdered with sugar. Serve with cold beer.

Shock flower "champagne" (shocked)

(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

Of course the shock has nothing to do with the champagne itself, but it is very refreshing in summer and you don't have to wait long before you can drink it.

Ingredient:
15 shock flowers (in full bloom, picked on a very hot day)
1 kg of sugar (for such a refined drink, white sugar is preferred, not brown sugar)
1-2 lemons
3 tablespoons wine vinegar

Put the flowers in a bowl together with the added lemon juice and the grated lemon peel (obviously without the white skin). Add sugar, vinegar and 5 liters of water, then leave for 24 hours. Strain the juice and put it in bottles with a cork or screw and leave it for two weeks. Do not add yeast, the flower yeast is enough. Drink the shock in no more than three weeks.

They come from shock flowers

(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

Pour 5 liters of boiled water over an equivalent volume of shock flowers. Allow to cool, then press the mixture to drain the water. Add 2 kg of sugar, 250 grams of raisins (optional) and the juice of 3 lemons. As the flowers contain virtually no nutrients for fermentation and as sugar is not enough, add yeast nutrients if you have one tablespoon to 5 liters of wine. Then, after the temperature has dropped to 24 ° C, put the yeast. The best is the wine yeast bought. Put the wine in a canister with a fermentation funnel in your mouth and let it ferment. Take out the wine and bottle it when it's ready.

I come from shock grains

(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

3 kg of shock grains
1.5 kg of sugar
5 l of water
60 g of citric acid or lemon juice
yeast

Pour hot water over the berries and then pass with a mash to cover and leave to stand for 24 hours. Add sugar and yeast and leave to ferment. The more it ferments, the better. When it has finished fermenting, extract the drink leaving the sediments on the bottom of the vessel and pull it into bottles. This procedure is applied to any type of wine.

Therefore, shock is a plant with multiple uses in the household, and not only in the kitchen. In the past, for example, shock flowers, leaves and fruits were also used for painting. Other ideas, which we can't wait to try, I found reading David Seymour's work "Return to the source, the book of self-sufficiency": other fruits cooked together with shock grains get better flavor shock fruits cooked in spicy vinegar they become excellent sauce, which can be stored for a long time as long as it is kept in airtight containers.

Other edible flowers are zucchini, which can be filled with meat and / or rice. If you haven't tried them yet, you can test our recipe by stuffed pumpkin flowers.


"Bat flowers" salad - a great idea for the holiday table!

We present you a delicious and good-looking salad, which will look very nice on the holiday table. It is easy to prepare, from simple and affordable ingredients. With just a little imagination and skill, you get a fabulous image of spring on the festive table.

ingredients

- 300 g of mayonnaise (or homemade mayonnaise)

- 2 tablespoons of sunflower oil

Ingredients for decoration

- 1 tablespoon beet juice

Method of preparation

1. Wash the potatoes. Boil them in salted water with the peel.

2. Boil the beef. Allow to cool and cut into thin strips.

3. Wash and peel the carrot. Grate it.

4. Fry the grated carrot in a pan with hot oil. Sprinkle with salt.

5. Peel the garlic. Press it and add it to the carrot.

6. Mix the beef with the carrot and some of the mayonnaise. Arrange it in a bowl, this being the first layer of the salad.

7. Chop the walnut kernel and fry it lightly on a dry pan.

8. Peel the boiled potatoes, grate them and sprinkle with salt.

9. Mix the potatoes with the walnut kernel and mayonnaise. Arrange the composition obtained as the second layer of the salad.

10. Cover the salad with cling film and refrigerate for 3 hours.

11. Boil the eggs. Peel a squash, grate it and squeeze the yolk.

12. Put the egg whites through the large grater and the yolks through the smallest.

13. Mix some of the grated egg whites with the beet juice and leave them at room temperature for 30 minutes. During this time, the egg white turns purple.

14. Remove the food foil and arrange the third layer of the salad - arrange the grated egg yolk evenly over the entire surface of the salad.

15. Arrange the white and purple whites in the shape of lilac flowers.

16. Arrange a few branches of parsley so that they form the stems of lilac flowers.


Dressing ingredients with yogurt and garlic

  • 200 ml yogurt
  • 60 ml. lemon juice or white wine vinegar
  • 2 cloves of garlic - you can put even more if you like, we know we like it.
  • 6o ml. olive oil or other oil with a neutral taste
  • 4 tablespoons green herbs of your choice - dill, tarragon, oregano, thyme
  • half a teaspoon of coarse salt
  • a knife tip ground pepper

Preparation Lettuce in three dressing options

Preparing the salad

  1. The salad should be healthy, not withered.
  2. The leaves of the lettuce head are broken, one by one.
  3. Wash well, leaf by leaf, under a stream of clean water, carefully at the various bends of the leaves where there may be sand or insects that we certainly want to remove before putting on the salad.
  4. The lettuce leaves are broken into pieces so that they can be easily taken with a fork and placed in the salad bowl. In this case, in the salad bowls, because we want to test three types of dressing, we will basically prepare three salads.

Preparation Lettuce with simple dressing with oil and lemon juice

This variant is the first form of salad I knew. My family prepares it like this and even now, after years, when I learned more professional methods of making a dressing, this is also the first trend to prepare the salad. It's a somewhat instinctive, basic method.

  1. Salt and pepper the salad leaves to taste. But we will not mix until the end, because salt can affect the freshness of lettuce leaves, extracting water from them.
  2. Pour the oil into a thin thread.
  3. Just before serving the salad, add the lemon, because the acid will make the fresh leaves wither in a relatively short time. Squeeze the lemon directly into the bowl (taking care to remove the lemon kernels from the juice so that they do not reach the salad).
  4. In our family, we must add a little sugar but it is not mandatory.
  5. Mix carefully, taste, balance to taste. After all, not everyone has the same preferences, I like a balanced taste between salty, sweet and sour, while my father, for example, puts so much acid - vinegar or lemon juice - that he is practically the only one who can eat it. and I assure you with great satisfaction. So to make sure everyone got what they wanted, Dad always received a generous bowl of salad separately in which he poured so much vinegar that our mouths were filled just by looking, but then he didn't let go until he devoured it all.

Preparation Lettuce with honey and mustard dressing

For me, the vinaigrette with honey and mustard was a pleasant discovery, especially since I am a big fan of the sweet-sour taste combination.

  1. In a container that can be sealed (glass, jar), put a tablespoon of honey and a tablespoon of mustard. Add salt and pepper to taste. The pepper is really “to taste”, for salt I would recommend ½ teaspoon, according to my taste, it is the quantity that perfectly balances the sour-sweet-salty note.
  2. Add the oil.
  3. At the end, add vinegar or lemon juice, taking into account how much acidity you want in the salad.
  4. Close the sealed jar with a lid and shake well until the ingredients are homogenous and the mixture is emulsified in the form of a homogeneous, creamy, yellowish, pleasant dressing.
  5. Homogenized dressing is poured over lettuce leaves.
  6. Stir to blend the flavors and it's ready to serve.

Preparation Salad with yogurt and garlic dressing

Yogurt vinaigrette is an easy way to get a creamy salad dressing without the need to add much oil. In our house, it is one of the variants preferred by everyone, especially if I add a little greenery, usually dill, which gives a wonderful note of freshness.

  1. Pour the yogurt into the bowl of the vertical blender.
  2. Peel a squash, grate it and add it directly to the blender bowl. If you do not use a blender but prepare it by hand, crush it in a mortar or with a garlic press and add it over the yogurt.
  3. Season with salt, pepper to taste, greens and 1-2 tablespoons of white wine vinegar.
  4. Mix and, during this time, slowly incorporate, one by one, 2 tablespoons of olive oil, preferably extra-virgin.
  5. It is tasted and balanced by salting, as desired.
  6. Pour over the salad and mix well.

I wish you good appetite and I hope you try lettuce in three dressing options.


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