Salad from beets

Salad from beets, potatoes and smoked turkey.

Salad from beets. Healthy salads.

Cooking time: 40 min.
Energy value: 127 kcal
Designed for 4 courses

1 boiled beetroot
2 boiled potatoes
10 slices of smoked turkey
1 small celery root
1 stalk of celery
1 green apple (granny)
4 sprigs of endive salad
4 champignons
2 sprigs of parsley and thyme
Several leaves of coriander
1 tsp. Mustard
olive oil
balsamic vinegar
salt pepper

1. Peel the celery root and cut into thin slices.
Sliced beets and potatoes with the same slices.

2. Cut the apple into cubes, removing the core.
Cut the celery slicer into small pieces, champignons — thin plates.
Parsley, thyme and endive grind.

3. Fold in a bowl, season with mustard, olive oil, vinegar, salt and pepper.
Add the cilantro leaves.

4. Serve to the table, dressing the salad on top of thinly sliced turkey slices.

 

Salad from beets

 

Warm seafood salad with celery and carrots.

Cooking time: 30 min.
Energy value: 86 kcal
2 dishes calculated
6 langoustines
6 tiger shrimps
6 small shrimps
250 g of mussels in shells
250 g of vongole in shells
60 g squid
4 scallops
1 carrot
1 stalk of celery
4 cherry tomatoes
Juice of 1 lemon
1 sprig of parsley
1 clove of garlic
olive oil
salt pepper

1. Mussels and vongoles wash with a stiff brush, cut off the «beards».
Cut the squid mugs. Keep your head.
Shrimp cleaned of shells and intestinal vein.
Scallops leave entirely.
The langoustina should be left entirely, removing the intestinal vein, cut in the middle to open.

2. Heat olive oil in a saucepan, add crushed garlic clove and parsley stalk.
Put the mussels and vongole, cover and leave on the fire for a few minutes until the shells open.
The water they have allocated does not drain.

3. Carrot and celery finely chopped, put in a saucepan with a little water, bring to a boil.
Put the head of squid, cook for 3 minutes, then add the remaining seafood, cover, remove from heat and leave for 4 minutes, then drain the water.
Mix mussels and vongoles together with the water in which they were brewed. Add salt, pepper, lemon juice, olive oil and shredded
Leaves of parsley.

4. Serve the salad warm, decorating with cherry tomatoes, cut in half.

 

Warm seafood salad

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