To think that a salad is eating “grass” (or lettuce and other green leaves) is to ignore the full potential of this dish which can be both an appetizer, a side dish or a main course. Pasta, potatoes, legumes, rice and even fruit are excellent allies to enhance the flavor and color of this dish which is so fresh, healthy and light that it is perfect for the summer.
The salad can be cold, warm or hot, include meat or pasta, raw or cooked, vegan or vegetarian, enriched with crunchy textures… And of course, It is not enough to repeat the combination of vinegar and oil ad nauseam: they must always be seasoned well with some formula that gives them personality.
To encourage creativity and avoid “I don’t have anything in the fridge,” watch the list of key ingredients that will highlight your preparationsaccording to preferences.
Salads with baked vegetables
The addition of grilled or baked eggplant slices, zucchini, carrots, squash or sweet potatoes, for example, makes it possible to prepare a hot dish. Mixing them with a pillow of green leaves makes an excellent salad.
- See the step by step of the pasta salad and baked vegetables
- See the step by step of the baked vegetable salad
fruit salads
Do you dare to eat them in savory dishes? The best fruits to incorporate are those with juice, the freshest. Most go very well with the rocket and also with the bitterness of the radicheta. Providing a sweet touch of its own, it is not recommended to combine fruit with a preparation in which vegetables also add sweetness, such as beets or caramelized onions.
Try these combos: strawberries and avocado; peaches and spinach; grapefruit or blueberries and rocket: apple and hearts of palm; pear and gorgonzola.
- See the step by step of the Strawberry Avocado Salad
- See the step by step of the peach and spinach salad
- See the step by step of the Waldorf salad
- See the step by step of the warm pear salad
- See the step by step of the Peach, rocket and feta salad
- See the step by step of the watermelon, cucumber and feta salad
salads with pasta
Short pastas, such as penne or fusilli, are indicated. So that unnecessary gluing is not generated, they should be cook al dente and when you take them out of the boiling water, pass them through an ice-cold water bath. This cuts down on its cooking and maintains the shape and texture of the pasta. They provide carbohydrates, which generate a greater feeling of satiety when eaten.
- See the step by step of the club salad
- See the step by step of the mediterranean pasta salad
- See the step by step of the asparagus and orecchiette salad
- See the step by step of the Caprese salad
- See the step by step of the vegetable salad and cold pasta
- See the step by step of the low calorie pasta salad
Salads with vegetables, meats and cold cuts
With selected vegetables you can add strips of grilled chicken, pork or beef. In addition, cold cuts and also offal such as crispy sweetbreads or slices of chorizo. Important fact: for us to call them “salads” vegetables must predominate.
- See the step by step of the Caesar salad in the basket
- See the step by step of the asparagus and ham salad
- See the step by step of the salad with gizzards
- See the step by step of the Chicken and Pumpkin Salad
- See the step by step of the potato salad and salmon
- See the step by step of the potato salad and bacon
salads with legumes
They provide a lot of fiber, satiety and are a source of plant protein. Apart from, They are inexpensive and very versatile. Use lentils, beans, peas, chickpeas, among others. He is advised to let them soak overnight before cooking. If you buy and cook them, however, this step is not necessary.
- See the step by step of the salad with lentils
- See the step by step of the beet and bean salad
- See the step by step of the spinach salad with tandoori chickpeas
Salads with rice, quinoa, croutons and other ingredients
Who hasn’t eaten a salad with rice? That leftover jar turns into a lettuce flower in the blink of an eye. Wholemeal provides fiber, while among the white grains parboils are recommended, which contain little starch. If a type of rice other than those mentioned is used, it must be washed under running water to remove excess starch. And then, cut the cooking with ice water.
There are also pseudocereals, flower seeds with nutritional properties similar to those of cereals. There are different types, the best known are quinoa, amaranth and buckwheat. They are excellent in salads, as well as couscous which, in addition to being rich, is prepared in a few minutes.
- See the step by step of the Israeli salad
- See the step by step of the Florentine salad
- See the step by step of the Brown Rice Salad
- See the step by step of the Middle Eastern recipe of couscous type vegetables and wheat
- See the step by step of the Quinoa salad
- See the step by step of the quinoa and egg salad
- See the step by step of the Rice and tuna salad
Dressings: Keys to enhancing the flavor of salads
THE dressings They are responsible for bringing the ingredients together and enhancing their flavour. A good vinaigrette completes the dish, but you can also add honey, lemon zest, mustard, fresh or dried herbs, spicy herbs, natural yoghurt, light white cheese, cream… and even homemade croutons. The sky is the limit… of what we have in the fridge. Enjoy!
- See all the salad recipes from Clarin Recipes
- Doubts or comments? Email us at [email protected] or follow me on Instagram at @gimecocina.
Source: Clarin
