Summer Bean Salad Vegan Gluten Free Nut Free Soy Free
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.
Mixing in one bowl and plating somewhere else allows the excess dressing to stay in the bowl and away from the customer s plate. If you re planning to put in a vegetable garden this spring don t just plant lettuce for your salads. Why not plant your own mesclun mix? The most amazing salads can come from your own back yard. My father in law grows a huge variety of greens at his summer cottage and his green salads are better than anything I ve had in a fancy restaurant. He starts with the basics - romaine lettuce green leaf lettuce and red leaf lettuce. He also uses oak leaf lettuce which is just a regular lettuce whose leaves are palmate (hand shaped) and therefore look a bit like oak leaves. These lettuces provide the bulk of the salad materials. He picks individual leaves off each plant so that each plant continues to grow through the summer. His lettuces can grow up to two feet tall (on the stalk) and he s still making salads from them.
Kale is very good for you like most members of the cabbage family. Borage grows tall plants with fuzzy leaves and lilac colored flowers; its leaves taste mildly of cucumber and it is a bit bitter so don t add too much to a salad. There are some herbs that you can plant once and they will self seed for years afterward (if you let them); these go well in a salad too. Dill and coriander are two of my father in law s perennial annuals that just keep on coming up in odd places in the garden and if you re not careful they can get out of hand. So weeding the seedlings for a salad is a good way to keep them under control and enjoy their flavor. By the time my father in law comes in from the garden at around 5 o clock he usually has two large plastic basins full of a wide assortment of greens.
Cobb salad is invented by the Hollywood Brown Derby restaurant owner Bob Cobb. It is one of the most essential dishes of any meal in United States. It consists of tomatoes chicken crisp bacon along with hard boiled eggs and chives. It can be served in two ways either with chicken avocado tomatoes and hard boiled eggs over the stripes of lettuce or can be presented with ready to eat format. Dressing of Cobb salad varies according to the choice of an individual. If you love vinegar then your salad will definitely contain vinegar but sugar salt pepper lemon juice are also used for dressing over salad according to the preference. Greek salad is an integral part of the Greek meal. This salad is very famous all around the world. It consists of oregano seasoned red onion salt and pepper along with chopped tomato cucumber which is topped with olive oil. Depending upon the choice the cheese kalamata olives can or cannot be included in it.