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Posts tagged ‘salad’

Aromatic Arugula Salad


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This is a simple, quick and light salad for lunch.

You will need: (Makes 1 dinner-size plate)

about 2 handfuls or 70 grams (2.5 oz) of baby Arugula/Mini-Roquettes, triple washed
3 – 4 slices of Prosciutto (or as much as liked)
2 hard-boiled eggs
3 – 4 Baby Bella mushrooms (or as many as liked), wiped clean with a moist towel/paper towel and the tip of the stems cut off
salt to taste
fresh pepper to taste
olive oil to taste (extra virgin)
freshly squeezed lemon juice to taste
mustard for the eggs

Cook the eggs first. Put them in a small skillet and cover them with water. Cover the pot with a lid. Bring to a boil over high heat until bubbles begin to form. Set the timer to 8 minutes and let boil. Drain the water and rinse the eggs with ice cold water once or twice to stop the cooking process. Set aside and let the eggs cool off for 10 minutes or so. They can be used cold or lukewarm. Arrange the Arugula on a dinner plate. Slice the prepared mushrooms and evenly spread over the salad leaves. Tear off random sections of each of the Prosciutto slices and arrange throughout the salad. Slice each peeled hard-boiled egg in half and add to the plate. Mount a dollop of yellow mustard onto each egg. Season to taste with salt and pepper. Lightly drizzle with olive oil and use as much lemon juice as you like. It could require as much as half a lemon, depending on how zesty your taste buds can tolerate. Enjoy this succulent salad!

Tip: To make eggs easier digestible, cook them as described above. Once cooled off, peel and carefully rinse them. Pat dry with a paper towel and use according to the recipe.

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Pot Roast Salad

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This is such a quick & delicious salad made from leftover pot roast. I sometimes serve it for lunch from leftover meat and I thought I’d share this simple recipe with you today.

Makes 1 large dinner plate

You will need:

Cooked/Leftover Pot Roast, a few slices, diced
1/2 yellow onion, finely diced
approx. 2 handfuls of canned carrots (drained) or as much/as little as liked
1 hard-boiled egg, optional
a few sprigs of fresh parsley, finely chopped
salt to taste
fresh pepper to taste

Salt and pepper is suffice for this dish, but if desired, you could add some of the following spices:

pinch of ground nutmeg, optional
dash of ground sweet paprika, optional
dash of Old-Bay Seasoning, optional
dash of any mix of dried herbs (e.g. Italian Seasoning), optional

Vinaigrette:

2 TBS corn oil or vegetable oil
1 TBS white vinegar

Prepare the ingredients and put them into a salad bowl to combine. Season to taste, add the vinaigrette, toss and serve. You can either serve this salad immediately or set it aside for a few minutes to let the spices and vinaigrette develop an even intenser aroma. Enjoy!

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