Chicken Vegetable Salad

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Ingredients:

·         ½ cup cubed celery

·         1 cup chopped red bell peppers

·         ½ kg chicken breast

·         1 cup carrots, cut into strips

·         60 g pickled gherkins, cut into strips

·         4 tbsp yogurt

·         2 tbsp vinegar

·         4 tbsp extra virgin oil

·         2 tbsp mustard

·         100 g cheese

·         Some green pitted olive, cut into rings (optional)

·         Salt to taste

·         Black pepper to taste

Preparation:

            Grill the chicken and cut into stripes. Cut the cheese into strips. Take a bowl and put into it the chicken strips, celery, red bell peppers, carrots, pickled gherkins, and cheese. Mix well. Now take another bowl and prepare the emulsion for dressing. In this bowl mustard, vinegar, yogurt, oil, salt, and pepper. Mix well and add it in the salad. Mix all the ingredients cover the bowl and refrigerate for one and half hour. Chicken Vegetable Salad is ready.

Chicken Salad

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Ingredients:

·         ½ kg chicken chunks

·         2 cucumbers, cut pieces

·         Salt to taste

·         Salad leaves

·         2 tomatoes, cut into pieces

·         ¼ tsp red chili powder

·         ¼ tsp black powder

·         2 tbsp soya sauce

·         2 onions, cut into circles

·         1 tbsp olive oil

·         ½ tbsp lemon juice

·         2 capsicum, cut into cubes

·         ½  tbsp vinegar

·         2 tbsp oil

Preparation:

                Take oil in a heavy bottom frying pan, add chicken chunks and fry. Now add salt, red chili powder, sauce, black powder and lemon juice and fry for a while. Now place the salad leaves in a plate and put all the vegetables and fried chicken on it. Top it with onions and sprinkle olive oil and vinegar onto it. Delicious chicken salad is ready. Enjoy!

Cutting Vegetables is an Art

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Making salad is, no doubt, an art. And a great part of this art is veiled in simple tactics and tips. Here is a great guidance about different cuttings of various vegetables and fruits. Let’s learn different cuttings of vegetables and fruits:

Hull:

  To remove the outer covering from fruits, nuts or seeds

Pare:

  To cut off the outside covering is to pare. Applied to potatoes, apples, etc

Peel:

 To strip of the outer covering is to peel. Applied to oranges, grapefruit, etc.

Slice:

 A cross cut 1/8 to 3/8 inch thick. To slice is to cut into even slices, usually across the grain.

Cube:

 A cube-shaped cut ½ to 1 inch. To cube is to cut into cubes.

Dice:

A cube-shaped cut but smaller than the cube at about ¼ inch.

Fine Dice:

A cube-shaped cut 1/8 inch in size is fine dice; brunoise.

Chop:

To divide into small pieces with a knife or other sharp tool is to chop.

Mince:

To cut into very fine pieces using a knife, food grinder, blender or food processor.

Julienne:

To cut meat or vegetables into thin stick-shaped pieces (1/8 x 1/8 x 1½ -2 inches)

Match cut:

A long thin cut, ¼ x ¼ x 3 inches; alumette

Grind:

To reduce to particles by cutting, crushing, or grinding.

Mash:

To crush, beat or squeeze food into a soft state by using a fork or a masher.

Seven Layer Vegetable Salad

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In preparing salad one thing is to be kept in mind regarding quantities of its ingredients. In fact there is no hard and fast rule about it. All the ingredients are to be used to taste and to nutritional requirements. So here no quantities are fixed, you can take as much quantities as you desire.

Ingredients:

·         Cauliflower florets

·         Frozen green peas, thawed

·         Head lettuce, torn into small pieces

·         Chopped green bell pepper

·         Chopped celery

·         Mayonnaise

·         Shredded cheddar cheese

·         Slices bacon

·         White sugar
Recipe:

       Put bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Take a bowl and layer the lettuce followed by the peas, green pepper, bacon, cauliflower and celery. Take another bowl and combine the mayonnaise and the sugar. Spread mixture over salad. Sprinkle cheese over top. Cover and chill for at least 8 to 12 hours before serving. You may also use boiled eggs for garnishing.