Recipe: Summer Salad

Here’s a big, easy-to-prepare salad to enjoy in the summer as a complete lunch or dinner meal. It is refreshing, it’s healthy and yes, it will fill you up. No reason for meat or “heavy” saucy foods every day!

Ingredients (for 2)
* some previously cooked ham or chicken/turkey or tuna in small cubes, or shrimp
* leaves of a lettuce, spinach and/or other usual green salad ingredient
* 2 raw white button mushrooms, thinly sliced vertically
* 4 slices of mozzarella (then each halved in two )
* 2 hard boiled eggs (then each halved in two)
* 1 tomato, thinly sliced horizontally
* 1/2 avocado, sliced in cubes
* 6 pitted olives
For the French dressing:
* 2 tablespoons of virgin olive oil
* 2-3 tablespoons of red wine vinegar
* 1/3 tablespoon of a French mustard (”Dijon”)
* some salt and pepper

Execution
1. Use a big bowl and pour in it the olive oil and the vinegar. Add the salt & pepper.
2. Put the mustard on a fork and then start beating the mixture with it, until it becomes “one” and yellowish.
3. Add all the main ingredients except the eggs. Mix well with the dressing using some special salad utensils (or the fork and tablespoon used above).
4. Place the halved eggs on top and immediately serve.

Tip: The French salad dressing can be used for side-salads too, for example: tomato and mozzarella, green leaves mix, tomato and cuccumber. In the case of the ‘tomato and mozzarella’ salad, you can replace the red wine vinegar with balsamic vinegar if desired.

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