The crunchiness of the green, leafy vegetables, the juiciness of the tomatoes, and oiliness of the dressing make an overall tasty salad. But you may have probably been bored with just lettuce and tomatoes. If you like to prepare something new and uncommon for your next dinner or maybe a formal dinner with loved ones and friends, here are 6 recipes for you.
Salad 1: Green Pea Salad with Cheese
6 leaves lettuce (chopped)
1/3 cup red bell pepper (diced)
1 pack green peas (frozen and thawed)
1 cup diced celery
3 large sweet pickles (chopped)
3/4 cup cubed Cheddar cheese
2/3 cup mayonnaise
salt and pepper to taste
1. In a large bowl, toss the lettuce, red bell pepper, green peas, celery, and sweet pickles.
2. In another bowl, combine mayonnaise, salt and pepper. Whisk well.
3. Pour the mayonnaise mixture to the vegetables and mix.
4. Add cheese and mix. Sprinkle more cheese if necessary.
Salad 2: Summer Corn Salad
6 ears corn (husked and cleaned)
3 large tomatoes (diced)
1 large onion (diced)
1/4 cup fresh basil (chopped)
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
1. Put water in a pot and bring to a boil.
2. Pour corn and let it simmer for 7 to 10 minutes. Drain and cut the kernels off.
3. In a bowl, mix corn, tomatoes, onion, basil, vinegar, oil, salt, and pepper together.
4. Chill for 20 minutes before serving.
Salad 3: Fresh Broccoli Salad
2 heads fresh broccoli
1/2 pound bacon
1 red onion
3/4 cup sliced almonds
3/4 cup raisins
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
1. Fry bacon with a little oil in a skillet under medium heat. Remove from the pan, slice into bits and set aside.
2. Chop broccoli and onion. Toss in a large bowl.
3. Add bacon, raisins, and almonds. Stir to combine.
4. In a smaller bowl, mix mayonnaise, sugar and vinegar. Pour into the vegetable mixture.
5. Chill for 15 to 20 minutes, and serve.
Salad 4: Black Bean and Corn Salad
2 cans black beans (rinsed and drained)
2 cans whole kernel corn (drained)
1/2 cup red bell pepper (chopped)
1/2 cup onion (chopped)
1/2 cup green onions (chopped)
1/4 teaspoon dried cilantro
1/4 teaspoon seasoned pepper
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
1/2 cup balsamic vinaigrette salad dressing
1. Mix balsamic vinaigrette with cilantro, seasoned pepper, cayenne pepper, and cumin in a bowl. Set aside.
2. In a larger bowl, combine corn, red bell pepper, beans, green onions, and onion.
3. Add dressing to the vegetables. Stir to combine.
4. Chill for an hour or overnight. Serve afterwards.
Salad 5: Apple Avocado Salad with Tangerine Dressing
1 apple (peeled, cored and sliced)
1 avocado (peeled, pitted and diced)
1 can or pack baby greens
1/4 cup red onion (chopped)
1/2 cup walnuts (chopped)
1 clove garlic (minced)
1/3 cup crumbled blue cheese
2 teaspoons lemon zest
1/2 teaspoon lemon zest
4 mandarin oranges (juiced)
1/2 lemon (juiced)
2 tablespoons olive oil
salt to taste
1. Mix baby greens, red onion, walnuts, blue cheese, and 2 teaspoons lemon zest in a medium bowl.
2. Add slices of apples and avocados. Stir to combine.
3. Combine mandarin orange juice, lemon juice, the remaining lemon zest, garlic, olive oil, and salt. Pour over the salad. Mix and chill before serving.
Salad 6: Insalata Caprese
4 ripe tomatoes (sliced, about 1/4 inch thick)
1 pound fresh mozzarella cheese (sliced 1/4 inch thick)
1/3 cup fresh basil leaves
3 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
1. On a squared plate or long platter, place slices of tomatoes and mozzarella cheese, alternating them.
2. Drop basil leaves.
3. Pour olive oil all over.
4. Sprinkle with sea salt and pepper.
5. Chill (optional).
It takes you 10 to 20 minutes to prepare these healthy and delicious vegetable salads. That is not even a demanding process, especially if you are in a hurry. You can easily prepare salad dish for you and your family within a quick period of time.
For more information about vegetable salad please visit www.acidalkalinediet.org/alkalinedietguide