Onion Salad With Baked Potatoes

Here’s a nice tasty salad which you can enjoy both warm and cold.

Ingredients

• 1 kg onions, sliced
• 2 tbsp. olive oil
• 150 g lean ham, chopped
• 8 boiled eggs, cut into large pieces
• 1 tbsp. dried parsley
• freshly ground black pepper to taste

• 8 medium potatoes, cut into bite-size pieces
• 2 tbsp. olive oil extra
• 1 tbsp. dried oregano
• freshly ground black pepper to taste

Steps

1. Heat 2 tbsp. oil in a large pot and stew the onions for about 10 minutes until tender.
2. Heat the rest of the oil in a large pan. Add the potatoes, close the lid and fry them until brown. Stir frequently to avoid burning.
3. Add ham, eggs, parsley and pepper to the onions and mix well.
4. Season the potatoes with oregano and pepper and serve with the salad.

Serves 4.

Tip
If you have cooked chicken filet left, you can use that instead of the ham. Left-over cooked potatoes that you only need to fry can also safe you a lot of time.

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Quick Pepper And Olive Salad With Feta

This is an ultra quick starter that looks impressing. You can also use it as a side dish, for example with meat and potatoes, or double the recipe and serve it with pasta as a vegetarian main course which is especially nice on a hot summer day.

Ingredients

• 1 large yellow, red and green pepper, sliced thinly
• 1 tsp. olive oil
• 2 tbsp. pickled green pepper corns
• 150 g pickled green olives
• 120 g low-fat feta cheese, diced
• 2 tsp. thyme
• 1 tbsp. red wine vinegar
• some leaves of lettuce or another green salad

Steps

1. Mix peppers, oil, pepper corns, olives and feta in a large bowl.
2. Add thyme and vinegar and mix well.
3. Serve the pepper and olive salad on a layer of lettuce.

Serves 4-6.

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Rainbow Salad

I call it rainbow salad because it looks like one! Lots of different color vegetables, many vitamins and not too much fat, ideal for a hot summer day.

Ingredients

• 1 big lettuce or other green salad
• 2 red peppers
• 2 yellow peppers
• 250 g fresh mushrooms
• 200 g low-fat feta cheese

Dressing:

• 4 tbsp. olive oil
• 2 tbsp. vinegar or lemon juice
• ¼ tsp. salt
• 1 pinch freshly ground black pepper
• 1 tsp. thyme

Steps

1. Wash the salad and tear it into pieces. Let it drain in a strainer until you finished with the other steps.
2. Cut the mushrooms into slices.
3. Heat some olive oil in a pan and stir-fry the mushrooms for 5 minutes. In the meantime, cut the peppers into pieces and the feta into cubes.
4. Mix the salad and all the other ingredients in a large bowl.
5. For the dressing, mix olive oil, lemon juice or vinegar, salt, pepper and thyme. Mix with the salad and serve.

Serves 4.

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Quick Salad Recipes

By David Urmann

Quick recipes are the simplest and fastest to prepare. It is ideal for people who have no time to prepare a full meal. A variety of salad can be prepared with simple recipes and procedures that will only take a few minutes.

Here are some quick salad recipes:

Grilled Ham Salad
Grilled ham salad can be prepared in 15 to 20 minutes.

Ingredients:

• 10 ounce of package salad green
• ½ pounds totally cooked ham steak slices
• ¼ cup of peach preserves
• ½ cup honey mustard salad dressing
• 1 ½ cup of cubed cheese

Prepare and heat the grill. Put the salad greens in a large bowl. Thoroughly brush the slices of steak with the preserves and put it on the grill. Cook in moderate heat for around 9 to 13 minutes. When it's hot already, turn the steak upside down and apply more preserves. Afterwards transfer the ham to a chopping board and chop it into cubes about 1 inch thick. Mix the chopped ham together with all the ingredients. It is now ready to serve. This quick salad recipe is ideal for 4 serving.

Pasta Salad
Ingredients:

• 1 pack of pasta
• Celery
• Broccoli
• Onions
• Garlic
• Cheese
• Chicken
• Salt
• Spices

Ingredients for the salad cream:

• 1 cup of mayonnaise
• 2 tablespoon of wine
• 1 clove of crushed garlic
• 1 tablespoon of basil
• Salt and pepper for a little taste
• Yogurt
• ¼ cup of salad oil

Boil the pasta noodles for 10 minutes. Drain the water from the noodles and allow it to cool.
While waiting for the noodles to cool down, chop the vegetables and make your salad dressing. When the noodles are already cool, add all the ingredients putting the salad dressing last. Mix all of the ingredients together. Store in the fridge for 1 and half hours before serving.

Broccoli Bacon Salad
Broccoli bacon salad is one of the traditional types of salad. In this quick recipe, we are going to use some red grapes as a replacement for raisins. If you want you can also include raisins or dried cherries.

Ingredients:

• 24 ounces bags of frozen broccoli florets
• 16 ounces bacon which is thick cut
• 1 red onion which is chopped into fine pieces
• 2 cloves of garlic
• 2 cups of red grapes
• ½ cup sliced almonds
• 1 ½ cup of mayonnaise
• ½ cup of yogurt
• 1/3 cup of sugar
• 3 tablespoons of apple cider vinegar
• 1/8 teaspoon of white pepper

Boil water in a big pot. Put the frozen florets then boil. Remove the broccoli and dip in ice water and drain using a paper towel. Cook the bacon until crisp. Afterward, drain with a paper towel. Remove the excess fat on the pan. Add garlic with the red onions and then cook for 4 minutes and allow the vegetable to soften. Mix the broccoli, onions, garlic, sliced almonds, grapes and bacon in a large bowl. Mix it gently.

Use a small sized bowl and mix all the remaining ingredients using a wire whisk. Add the mixture to the salad while stirring it gently until all salad is coated. Store the salad in the refrigerator for 12 hours and then serve.

For more information on Quick Dinner Recipes and Quick Meals- Salads and Sandwiches please visit our website.
Article Source: http://EzineArticles.com/?expert=David_Urmann

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Salad Fixing Ideas to Liven Up Your Meal

By Letty Velasco

Whenever you are fixing a salad, there are always a few ingredients that instantly come to mind. There is really no helping it, you will either think of lettuce, tomatoes and cucumbers. You are possibly thinking of cheese and your favorite dressing too, but in any case, all of those ingredients are already too cliché. You can be very creative when it comes to salads too, and we get to explore other salad fixing ideas through this article.

When you go visit your favorite salad bar, I bet the first thing you will see is the lettuce section. As a matter of fact, creativity starts with this basic ingredient among salads. Chances are that the salad bar you frequent will contain other types of lettuce. Instead of choosing the one you like, try mixing them all up. The taste difference can be subtle, but this is where it all starts. Next, try adding more of those vibrant colored vegetables into your salad. If you think about it, vegetables with different colors not only act as a decoration to your meal but can be very appetizing as well. Carrots and peppers look nice in a salad, or opt in for some "bloom" by adding in broccolis, cauliflowers or mushrooms too.

Most vegetables used in stir-fry are also perfect as salad fixings. Zucchinis and baby ears of corn are perfect examples. Most people don't even think about adding these ingredients for a salad, but actually they contribute a great deal of flavor if added into the mix.

All in all, a salad can be fixed with just about any vegetable you can think of. There is a reason why salads are considered to be very healthy meals, and are used frequently by those who are in diet or watching their weights. Just think about the nutritional value of each salad serving, especially when you add all the fixings just mentioned above.

It is not only vegetables that add nutritional value to a salad. For a really well-rounded meal, you can also add fruit into the mix. Most salad bars contain apples, pineapples and bananas. Other than these, there are also a couple of berry types you can use. Dried fruits like raisins or prunes add a lot of flavor to the mix. Generally, fruits are sweet and can really satisfy your palate. They add a lot of vitamins and minerals too, which means you're adding more nutrition to your meal besides those from the vegetables.

Lastly, it's worth considering also those toppings you see at the end of the salad bar line. Seeds, nuts and meat bits populate this area and instead of just going with the conventional cheese, why not add these ingredients too? You'll be surprised at how much flavor they can contribute to your salad. The trick is just to experiment, and you'll soon have your new favorites at the end of the meal.

In summary, when it comes to salad fixings, the sky is really the limit to how much experiment you can do. It's hard to break a tried and tested recipe, but as you try new things you might have never imagined eating in a salad, you'll soon find the new ingredients worth the taste too. Give those neglected fixings a chance, it's really much better and more fun that way.

There are many ways for you to approach preparing some recipe for salad in your household. Visit the Food Menu Blog to read more articles about recipe for salad
Article Source: http://EzineArticles.com/?expert=Letty_Velasco and other cooking ideas that you will certainly love to share with your family and friends.

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Indian Style Rice Salad

This is a great chicken salad that you can enjoy both warm or cold, just as you like. It's fairly low in fat and very easy to make.

Ingredients

• 250 g rice
• 500 g chicken filet
• 250 g fresh mushrooms
• 1 medium pineapple
• 2 tbsp. raisins
• Some tbsp. pineapple juice (or lemon juice)
• 1 tbsp. yellow curry

Dressing:

• 6 tbsp. vinegar or lemon juice
• 1/3 tsp. salt
• 1/3 tsp. sugar
• 1 pinch freshly ground black pepper
• 6 tbsp. oil

Steps

1. Cook the rice.
2. In the meantime, cut the chicken filet into pieces. Heat some oil in a pan and stir-fry the chicken for 5-10 minutes until brown. Set aside.
3. Cut the mushrooms into slices and cook them for about 5-10 minutes.
4. Cut the pineapple into pieces.
5. For the dressing, mix all the ingredients.
6. Mix rice, chicken, mushrooms, pineapple, raisins and dressing. Add pineapple juice and curry and mix well. Put the salad for at least an hour into the fridge before serving.

Serves 4.

Tip
The salad can be prepared in advance and kept in the fridge. If you are in a big hurry, you can take canned pineapple and mushrooms instead of fresh veggies. If you have some cooked chicken left, use this.

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Sweet & Sour Noodle Salad With Chicken

A pasta salad of a different kind, using chicken, peppers and pineapple to create a sweet-sour flavor and fill you up with vitamins whilst keeping the calories low.

Ingredients

• 250 g pasta
• 500 g chicken filet
• 2 red peppers, chopped
• 2 green peppers, chopped
• 1 large pineapple, cut into pieces

Steps

1. Cook the pasta. In the meantime, cut the chicken filet into pieces.
2. Heat a bit of oil in a pan and roast the meat for 5-10 minutes until it’s nicely brown. Stir occasionally.
3. Chop the peppers and cut the pineapple into pieces.
4. Drain the pasta and mix it with the other ingredients. Add a little bit of salt and freshly ground black pepper according to your taste.

Serves 4.

Tip
You can also replace the chicken by canned tuna in water. You don’t need to roast the tuna, add it to the salad as it is. Just remember to drain it before you use it.

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Cheesy Salad Plate

If you want a special meal, it's even more important that the individual courses are as quick and easy to prepare as possible. Here's a salad starter that you can prepare very quick so that you don't have to spend too much time in the kitchen. Rather enjoy the party!

Ingredients

• 12 slices of white bread
• ca. 500 ml oil for frying
• 400 g feta or goat cheese
• 120 g mixed salad leaves
• 250 g cherry tomatoes
• 1 tbsp. white wine vinegar
• 3 tbsp. olive oil
• ½ tsp. mustard
• ¼ tsp. salt
• freshly ground black pepper to taste

Steps

1. For the croutons, cut the white bread into cubes. Heat oil in a small, deep pot. It has got the right heat when bubbles emerge around the stick of a wooden spoon. Fry the bread cubes in several portions until brown. Then let them drain on some layers of paper towel to remove most of the oil.
2. In the meantime, tear the salad leaves into pieces. Cut the tomatoes in half and the cheese into cubes.
3. For the dressing, mix vinegar, olive oil, mustard and salt.
4. Mix the salad with cheese, tomatoes and dressing. Sprinkle with pepper and arrange the croutons on top of it. Serve immediately.

Serves 4.

Tip
If you don’t want to fry because it’s too much fat for you, you can leave the croutons or simply toast the bread and then cut it into cubes. You can also use it as a main course instead of a starter. Simply double the recipe, or serve some meat or pasta with the above recipe.

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Salads - Boosters For Your Health

There is no greater meal on a hot summer day than a tasty salad. Salad is boring, you think? Than it’s obvious you haven’t discovered yet how manifold and interesting salad can be. I’m not speaking about that boring plain green salad with oil and vinegar but a nice colorful salad with different ingredients. If you like it sweetish, you can add different types of fruit to the green salad. Or quickly stir-fry some mushrooms, cut red and yellow pepper and cheese or feta cheese into small pieces and add it. You could also mix boiled eggs, tomatoes and mozzarella (all cut into pieces, of course) with your green salad. Different kinds of nuts can spice up your salad, too. And why not adding some cooked meat or fish?

For the sauce, you can, for example, mix plain yoghurt with your favorite spices, a little oil and good vinegar, or use smooth cottage cheese that you liquidize with some milk instead. That goes well with sweet salads. For a salad with vegetables, mix 4 tablespoons of olive oil, 2 tablespoons of lemon juice, ¼ teaspoon of salt and a pinch of freshly ground black pepper.

Be creative! The sky is the limit. Maybe you can even think of something without green salad in. Like rice or noodle salad. Whilst your rice or noodles cook, you can prepare the other ingredients. Most veggies you can add raw, cut them into smaller pieces then. Or you cut and stir-fry them for a few minutes. Then you just mix everything, and voilà! These salads can usually be kept for a few days in the fridge so you can make them early in the day or even the day before.

If you are trying to lose weight, salads are definitely a great option for you. What could be healthier? Salad and vegetables contain plenty of essential minerals and vitamins in good balance, and in addition, salad offers a high amount of indigestible dietary fiber, which are important to fill you. Salad boosts your metabolism, whether you now use it as a starter, main or side dish. If you want to make a rice or noodle salad, use brown rice or whole wheat pasta. It will fill you quicker (so you don’t eat so much) and is also more nutritious than the white ones. Just be careful with the dressing! Stay away from cream and mayonnaise dressings. Choose one with little fat, for example a low-fat yoghurt sauce, or healthy fat like an olive oil dressing. Low-fat mayonnaise might also be an option.

3 things you need to know about salad

• Don’t store the salad and vegetables too long as they will lose vitamins, especially the green salads. Keep them cool, dry and dark, either in the cellar or in the vegetable compartment of your fridge. Root and tuber vegetables (e.g. cabbage, celeriac) can be stored for a few weeks in the cool cellar without significant loss of quality.
• Prefer naturally grown products, as hothouse salads may contain rests of the chemicals used to grow and protect them. They also are not so great in taste.
• Buy salads and veggies that are “in season” at the moment, then you will get the best quality and taste and, of course, they will also be cheapest.

So, did the inspiration kick in? You are more than welcome to find quick and delicious salad recipes here around...

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Tips For Quick Cooking - Meal And Food Ideas For Times When You Have To Cook In A Hurry

Sometimes we have plenty of time, but there are also days where we don’t have a clue when we should still prepare a meal. These days when you come home in the afternoon, then you rush through the supermarket because you have to buy groceries, and six o’clock supper must be ready because your husband still needs to go out. Does that sound familiar?

Well, there are some ways. Some meals just simply go quicker than others. I always have a few “quick meals as a back up” on my list, just in case something happens and I must make food in less than an hour.

Here are some general ideas of how to safe time when cooking. Feel welcome to also check my article “Foods that go quick”!

Salads
There is no better thing on a hot summer day than a tasty salad. Not that boring plain green salad with oil and vinegar but a nice colorful salad with different ingredients. You can add different types of fruit to the green salad if you like it sweetish. Or cut cucumber, red and yellow pepper and cheese or feta cheese into small pieces and add it. You could also mix boiled eggs, tomatoes and mozzarella (all cut into pieces, of course) with your green salad.

For the sauce, you can, for example, mix plain yoghurt with your favourite spices, a little oil and good vinegar, or use smooth cottage cheese that you liquidize with some milk instead.

Maybe you can even think of something without green salad in. Like rice or noodle salad. Whilst your rice or noodles cook, you can prepare the other ingredients. Then you just mix everything, and voilà! These salads can usually be kept for a few days in the fridge so you can make them early in the day or even the day before.

Soups
Many soups are an excellent dish when you don’t have much time. My basic recipe for four people is:

1. Boil 1 ¼ liter of water with the kettle and prepare some chicken or vegetable stock.
2. Keep hot on the stove in a closed pot.
3. In the meantime, cut 750-1000g of vegetables into small pieces. Vegetables that shrink a lot (like mushrooms or marrows) are usually done quicker than hard veggies like potatoes and carrots, so if you mix them cut the shrinking ones into bigger and the hard ones into a bit smaller pieces.
4. Add the veggies to the stock and simmer for about 15-20 minutes until the veggies are soft.
5. If you like it hearty, you can add some sausages or meat balls to the soup 5-10 minutes before it’s done. They just need to warm up. If you cook them too long, they will just lose their taste.
6. Season with spices of your choice and serve.

There are some things that I just love about soups and that makes them really great: They are done really quick. You can use anything to put in. Make sure it contains lots of veggies, but you can also add meat or sausages. Soups are great left-over users and the sky is the limit for your creativity. You can make hundreds of soups without repeating yourself. Most soups you can prepare in advance, store them in the fridge or deep freeze them. When you then need them, you just need to heat them up. Soup is my no. 1 recipe if I know that day I won’t have much time to cook.

Boiled eggs
Instead of putting the eggs in boiling water and cook them according to your taste, try this:

1. Put them in a pot and add about a cm of cold water.
2. Close the lid and bring to boil.
3. From the moment the water starts boiling cook the eggs the same time like you used to.

It will go quicker because it is only half the amount of water and therefore boils quicker. It will safe energy, too.

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