蘑菇视频

Jul 5, 2017 By Joe Carei for The 4 min read

Salads were always a staple in our house in the summer and at least a couple of days a week, salad was the main course. It was easy to serve, could be made in the cooler hours of the day. And salads are versatile. You can take nearly any food and more than likely you can turn it into a salad.

Our days were spent at the beach and my mother was not going in early. She enjoyed the swimming and sunbathing more than we did. Often times, we arrived home before she did. Her roots were at the beach, spending her summers living in a bungalow one block from Midland beach in Staten Island. So she was trained to make a quick meal, and salads were her go to.

So leftovers and/or fresh fruits or vegetables from Russo蘑菇视频 farm, tossed with mayonnaise, a vinaigrette or sour cream. Often there were containers of brined vegetables similar to giardinia that were piled on our plate, sometime with our burgers, steaks or grilled pork chops(rainy days). These salads were easily made into international dishes. A little curry or garam masala and we had an Indian Salad, mint and parsley and you have an Middle Eastern inspired dish, oregano and feta and it蘑菇视频 Greek night.

Salad are awesome, because most of the time they are made with 鈥渟uperfoods鈥�. Leafy greens, bright colored vegetables such as tomatoes and peppers are in this group. Berries such as strawberries and blueberries can be used. Nuts, beans and salmon are also in this category. Toss an avocado in the mix and鈥�wow. Nutrition packed, these are great choices. Unfortunately, it is a little difficult to fold dark chocolate into a salad.

You may not be at the beach, but you may not want to be in the hot kitchen also. Here are some basics with variations to extend your days outdoors. These salads also have a long shelf life, unless you are using lettuces in the salad. I would save the lettuces for the final plating of the salads.

The vinaigrette salad is the most versatile. You can add mostly anything. Go against the grain and do some innovative things. By innovation, I mean clean out the leftovers鈥�. But you can add rice, beans, greens, meats etc. The sour cream salads are fun, because they are tangy and surprising. It蘑菇视频 not just for your baked potato. The mayonnaise salad will be a great vehicle to a heartier salad. Seafood, meats and blanched vegetables can make this a full meal deal. Add a little mustard and poppy seeds for personality.

Vinaigrette Salad

Basic Vinaigrette

Cup olive oil

1/3 cup red wine vinegar

Tsp lemon juice

Clove garlic minced

Salt and pepper

陆 tsp mustard

Whisk together vinegar, lemon juice, garlic and mustard. Slow whisk in oil and adjust with s&p.

Salad base

2 cups cooked couscous

Sweet pepper diced

Medium red onion diced

Cup black beans

Cup corn

2 Tbsp. chopped Cilantro

Salt and pepper

Bring water to boil, add couscous and pull off heat and cover. Toss together rest of base ingredients. Add couscous. Add about 陆 vinaigrette(save rest for another salad) to coat ingredients. Let sit at least 1 hour.

Substitute for couscous-Pasta, rice, quinoa, lettuces, collard greens, vegetables

Other additions and substitutions for veggies: shrimp, avocado chicken, hard or semihard cheeses, complimentary fruits especially berries, citrus fruits, other beans. Balsamic vinegar adds a boost.

Sour cream Salad

陆 cup sour cream

2 tbsp lemon juice

Sprig chopped dill-2 tbsp chopped

Salt and pepper

2 large cucumbers sliced thin

In place of just cucumbers.

mango, watermelon, mint, and feta

Grilled shrimp, cucumber, tomato

Melon, pineapple and grapes

Potatoes, sliced onion and bacon

Add grilled salmon

Mayonaisse Salad

陆 pound elbow macaroni

2/3 cup mayo

6 oz grilled tuna fork shredded or can drained

3 green onions chopped

Salt and pepper

Prepare elbow macaroni and cool. Fold in rest of ingredients and serve.

Additions and substitutions: Red potatoes, chicken, pears and nuts, eggs, celery, broccoli and bacon, imitation crab.

Sweet and sour brine vegetable salad

3 cups vegetables i.e.Cucumber/carrot/peppers/red onion/cauliflower etc.

Cup vinegar(any kind)

陆 cup water

2/3 cup sugar

Bunch Fresh Dill or 2 tsp. dry.

Clove garlic cut in half

Chili pepper or jalepeno if want spicy.

Heat up vinegar and water and stir in sugar until dissolved. Add dill. In bowl, jar, Tupperware, etc. cram in vegetables, garlic and pepper. Pour brine over and place in fridge. Ready to eat in 12-24 hours. Shelf life 6 months.

Additions and subtitutions: more vegetables.