Salad

Winter salad

Everyone knows that in Spain we have “tapas”, and it’s very common to get together with friends on the weekend to enjoy a few in the sun, sitting on a terrace. One of the most famous ones is “ensaladilla rusa” (Russian salad). Its name has nothing to do with Russia, but that’s what we call it! 🤷🏻‍♀️ It’s a very simple yet delicious potato salad.This one is made in the Murcian style, which comes from a province in Spain where they prepare it differently from the rest. They don’t add the vegetables that are common in other parts of Spain, and the potato is slightly mashed. It’s served with a special rosquilla (a type of crunchy breadstick) that holds up well against moisture, and they place an anchovy on top.I can’t find those rosquillas here, and anchovies are hard to come by, but just eating it already makes me feel at home!

My mum loves salads, recently I make her salads every other day for breakfast and she said this one was exceptionally good so I decided to share the recipe.

The green bean, cherry tomato, and egg salad is a hearty mixed salad that you can serve as a side dish or as a main course. It's fresh and tasty, especially in the summer. This nutritious salad is also perfect for a picnic or a quick lunch. The green bean salad is a very versatile recipe that can be prepared with your favorite ingredients, seasonal ones, or simply what you have at home. Adding eggs makes the dish rich and filling. Adding other vegetables gives the dish color, taste, and lightness.

I made this dish because, of my family love of salad.

When I was in Italy I used to eat this almost every day on summer days. You can make a big portion and feel very satisfied both with taste and health.Two secrets here are:1) paper thin slices make the vegetables to taste more smooth. (See the tool in the photo of step 2. You can get one of those on Japanese shops. It makes very thin slices.)2) get the best tuna you can get. In USA the best is the "Genova tonno" that you can find at costco.

This madeterian salad I mix the things together. It's delicious.

I arranged my mother's family dish. Hers is served with tartare sauce.Please adjust the cooking time to your liking. You could transfer the cabbage in step 4 directly onto a plate, but if you drain before, it won't be watery when you eat. Definitely use Parmigiana Reggiano if you have any - it'll be amazing! When using winter cabbage, it tastes better if you cook longer and make it tender. Recipe by Okaachan

A recipe inspired by the classic American coleslaw, but with a dressing different from the usual mayonnaise. I made it yesterday and it turned out delicious, so I'm sharing it.

Mimosa salad is a popular in Ukraine festive «New Year» salad. Whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise.Mimosa salad got its name because of its reminiscence of "mimosa", spring flowers, scattered on the snow. The similarity is achieved by crumbling and scattering boiled egg yolk on the surface.

For added nutrition and crunch, add a few tablespoons of seeds - sunflower, sesame, flax... Enjoy! :chef

healthy meal. perfect for vegetarians

A similar recipe was in a cookbook I have but as I was missing a few ingredients I adapted my own version and the result was very tasty. Quick and easy to make.

Very healthy, full of protein. Excellent solution to save time and mind your figure.

Old fashioned . . .This is the same macaroni salad that my Mom made. She was born in 1916. This recipe is that old.

Really juicy tastfull salad.

Easy and fast cheese salad perfect to impress all the cheese loving girls (there are a lot of them!!!)

A very unique recipe. Try not to go overboard with the pesto it will make it a onenote flavour.

#backtoschoolIt might look similar with the regular salad, but it's actually taste much better. Even my toddlers couldn't have enough of this.

So very delicious

Looks messy, but is always a favourite with my family. :chef

400 - 650 Calories per serving12-18 g carbs

This popular beetroot salad was a staple in my house when I was growing up. I still love it and always cook a big portion. It keeps well in the fridge for a few days.