Crab And Avocado Salad Egg Free Gluten Free Nut Free Soy Free Chopped Cauliflower Broccoli Salad With Creamy Avocado Dressing
It is such a unique salad recipe that even if one ingredient is left out it loses its special taste. This is why Nigerians all over the world always seek this salad recipe in the quest to get the exact taste and richness of the Nigerian Salad. Foreigners who have been lucky to taste this salad also ask for the recipe right after tasting it. The Nigerian Salad is so filling that it can be eaten as a meal on its own or as a side dish to the various Nigerian Rice Recipes - the Jollof Rice the Nigerian Fried Rice the Nigerian Coconut Rice the Nigerian White Rice and Tomato Stew to name a few. It can also be eaten with the Nigerian Moi Moi. To make the Nigerian Salad with the unique salad taste you just need to follow the steps detailed below to the letter. The quantities of ingredients stated are what will give a typical taste of the Nigerian Salad. The ratio of the quantities can be halved or doubled and the same taste will be achieved. Ingredients: 1 medium bunch of Lettuce 5 medium-sized Carrots 4 small pieces of Irish Potatoes 2 medium pieces of Cucumber 3 medium Eggs 1 415 gram tin of Baked Beans in tomato sauce 200 grams of Sweet Corn 5 pieces of Plum Tomatoes Salad Dressing - The Heinz Salad Cream works best with this salad recipe.
Oregano is another deer-proof perennial favorite but again use just a few small leaf pieces. Interestingly oregano tastes much milder fresh than dried unlike its cousin basil which has a far more intense flavor fresh. Anise hyssop is hard to buy in herb form but you can usually find seeds at garden centers; it grows gorgeous complex purple flowers shaped like spears and again you can use the florets for visual effect in a green salad. The leaves taste like anise or licorice. Anise hyssop isn t strictly speaking a perennial but it reliably self seeds so once you plant a few you ll have them year after year. Chives are another favorite perennial. You can cut just a few leaves and chop them into one-inch lengths for a salad and don t forget to use some of the chive blossoms as well. While we re on the onion family don t forget to use a few garlic greens - the leafy green tops of your garlic plants and the florets as well. But go easy on the garlic as a little goes a long way.
And even if you re trying to make some pasta salad with some seafood like shrimp or tuna lettuce leaves are still great for filling and presentation by making them act as a bed for the whole salad. After creating the bed and filling you can then go ahead and put all of your prepared vegetables into the main course salad mix. Possible examples would be mushrooms onions peppers tomatoes and cucumbers. These veggies act as enhancement ingredients for your main course salad. As a matter of fact the more veggies you pack in the better. Of course this is as long as the vegetable you re putting in will taste good for you. You really don t want to make something you wouldn t want to eat right? Salads can be a complete main course dish too and with that said let s take an ease now on all the vegetables and make the salad more filling. Chopped sliced or diced meat like chicken beef or pork is an optional addition to a perfect salad.