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Salad Summer Recipes

Written By cut hayatul wardhani on Monday, 10 August 2015 | 09:55

Salad Summer - comes from the Latin Herba Salata. Herba means vegetables, while Salata means salted or unsalted. So Salata Herbs are vegetables with salt.
Salad has different designations for each language, in the language:
± English: Salad (read seled)
± French: Salade (read salad)
± German: Salat (read salat)

In development is defined Salad dish is a mixture of fresh green vegetables, fruits, meat, poultry and fish are served with dressing as an appetizer meal. Various names salad known as tomato salad, orange salad and mixed salad, taken from the dressing used. Salad can be served in a cold state, hot, raw, cooked or combination. The most important thing at a time appearance salad should be served fresh and exciting.

The salad was fresh dishes that can be made of vegetables, pasta, beans,
eggs, or grains, can also combine salad with meat, poultry, food
sea ​​/ seafood or fruit. Most traditional salad served cold, although
some salads like German potato salad served warm.
The most common that we know is Green Salad which is usually served with a sauce,
with various combinations such as nuts or croutons, and sometimes
with the addition of meat, fish, pasta, cheese, eggs or seeds.
The salad can be served at any time in the restaurant service, such as
following:
Appetizer salad / appetizer or a light salad to stimulate appetite as
the first plate of food.
Side salad to accompany the main course / main course as a side dish ..
Main Course Salads were usually have / contain more protein serving as the
chicken breast or sliced ​​beef.
Palate-cleansing salads are eaten for after the main course.
Desert salad / salad dessert, salad that tastes sweet usually contain gelatin /
agar agar or whipped cream.


Salad Summer Recipes
Salad Summer Recipes


Materials:

3 tablespoons olive oil
1 lemon, juice grab her, her skin scar
2 tablespoons fried onions
2 tablespoons brown sugar
100 gr mayonnaise
50 g of tomato sauce
50 g coarse mustard
salt to taste
coarse ground black pepper to taste

mixed salad:

400 grams of lettuce, cut into rough
10 cherry tomatoes, cut in half
1 kg of sweet corn canned, drained of water
1 tbsp oil conola
2 cloves of garlic
250 gr medium sized shrimp, season with salt, peeled, tail set aside
2 tablespoons butter
2 pieces of white bread, remove the skin, cut into the box

How to make

Salad dressing

interfering all the ingredients into a container that has been provided and then mixed evenly, then cool

mixed salad

  1. Heat canola oil in a skillet that has been provided, enter minced garlic, saute until the need and colored
  2. add the shrimp, stir-fry until cooked, then set aside
  3. in a frying pan or the same place, heat the butter, add the pieces of bread, and cook until browned. set aside
  4. in the space provided, mixed lettuce, cherry tomatoes, shrimp and bread. add salad dressing, and mix well.


serving method
Serve salad with dressing summer cold.
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