It is necessary in the most slimming diet, the salad is important to keep your health and the best friend for the hottest days. But, the traditional Brazilian entry can and should go beyond the leaves! How about surprising the family and renewing the menu with some recipes from the board Myth and truth na A wonderful Sunday?
A luxurious peel salad
Ingredients:
4 cups of fruit juice (white)
½ cup chopped black olives
4 tablespoons of mayonnaise
1 teaspoon mustard (sweet)
chopped 10 mint leaves
Chopped parsley to taste
salt to taste
Preparation mode:
Cut the passion fruit into cubes, soak in hot water for at least 4 hours, drain and cook until soft, let it cool and set aside. In a bowl, mix olives, mayonnaise, show, parsley and mint. Put the salt and add the reserved. I left it in the fridge until serving time.
Servings: 8 servings
Preparation time: 30 minutes (+4 hours soaking the skin)
Tropical Salad Drizzled with Oranges
Ingredients:
150 g skinless and boneless salmon
Salt and pepper to taste
1 thread of olive oil
½ orange pear
1 g herbs in your hand (preferably thyme and rosemary)
100g mixed herbs
The weather if plan:
Fry the fish in a hot pan on both sides or, if you prefer, seal with air;
Cut the fish with a fork;
Mix the shredded trout with the herb mixture;
Add orange, olive oil, salt, pepper and herbs and mix the ingredients.
Shrimp Salad (by chef Cristina Haaland)
Ingredients for the sauce:
200 ml of coconut milk
½ teaspoon of saffron
3 tablespoons of olive oil
2 tablespoons of mayonnaise
2 tablespoons of natural yogurt
2 spoons of lemon juice
1 teaspoon of apple cider vinegar
salt to taste
Ingredients for the salad:
1 1/2kg clean medium shrimp (about 45 pieces)
2 cups of cherry tomatoes, halved
1/2 cup thinly sliced celery
1/4 cup chopped celery leaves
1/2 cup red onion cut into thin slices
1/4 cup chopped coriander
Mode of preparation:
In a small pot, boil coconut milk with saffron. Once it boils, turn off the flame, cover and keep aside to cool. Put the shrimp to cook in a pan with boiling water and salt for 4 minutes. In a large bowl, mix the sauce with a whisk. Remove the shrimp well and place directly in the sauce. Gently mix. Add onions, tomatoes, cilantro and celery to the mixture. Strain the coconut milk and add to the salad and mix gently. Let cool and put in the refrigerator.
Arugula Salad with Nectarine
Ingredients:
1 bunch of arugula
4 nectarines on the point
30 g of walnuts
30 g of honey
30 g of mustard
20 ml of extra virgin olive oil
10 ml of balsamic vinegar
100 g milk cherry (buffalo mozzarella balls)
50 g of sweet tomatoes
Salt and black pepper to taste
Mode of preparation:
1. Cut the nectarines in half and remove the pits
2. Cut them into wedges, keeping the skin
3. Cut the tomatoes and milk cherries in half and set aside
4. In a small bowl, mix honey, mustard, vinegar, olive oil and salt to taste.
5. Arrange the arugula leaves on a large plate and top with tomatoes, milk cherries, chopped walnuts and finally chopped nectarines.
6. Add mustard and honey sauce, salt to taste and serve immediately.
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