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Welcome to Salad Recipe |
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Salad receipes may not be the most glamorous of foods, people tend to think of it just as the little thing before you have the main course, or worst yet, the Salad as been labeled dietary food. Well, both statements are true, but there is no need to think of the salad as some green stuff that you have to drown with a salad dressing to make it taste good.
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Salads are nutritious and easy to make and a great way to reach your 5 veggies a day.
As we all strive to eat more healthily, salad receipes have adopted a starring role, with many main-course salads needing no accompaniment.
The "green salad" or “garden salad” is most often composed of some vegetables, built up on a base of leaf vegetables such as one or more lettuce varieties, spinach, or rocket (arugula) put together in a manner known as vegtabling.
Other common vegetables in a green salad include cucumbers, peppers, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients such as tomatoes, pasta, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red peppers, cooked potatoes, rice, sweetcorn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp) are sometimes added to salads.
Salads are often served with a dressings. Some examples include:
Balsamic vinegar, Caesar dressing, Creamy mayonnaise or yoghurt-based dressings, Oil, vinegar, lemon, or soy sauce based dressings.
Many light edible oils are used as salad dressings, including olive oil, corn oil, soybean oil, safflower oil, etc.
Some salads are based on food items other than fresh vegetables:
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