Caprese Salad



Ingredients

2 slices mozzarella

2 tomatoes

1 tbsp balsamic vinegar

1 tbsp olive oil

Fresh basil

Salt

Pepper

Slice the mozzarella and tomatoes. Arrange the tomatoes and mozzarella on a plate, alternating them (starting with the tomatoes). Place a basil leaf between the tomato and mozzarella. Season with salt and pepper. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper.

Enjoy!

Warm Turkey Salad

Ingredients

3 cloves garlic

4 turkey steaks

1 lemon

400 g cauliflower

6 tbsp olive oil

Salt

Pepper

1 bunch arugula

1 package Swiss chard and corn mix

4 anchovies

3 sprigs rosemary

1/2 ciabatta

Slice the turkey steaks in half lengthwise, almost all the way through, but not all the way through. This will create large, but not too thin, pieces of meat. If you're cutting the breast fillets yourself, you'll need 1 cm thick pieces. Salt and pepper them on both sides. Set aside.

Wash the arugula and remaining leaves. Dry.

 

Zest half a lemon very thinly, being careful not to cut the bitter white layer. Cut the zest strips into very thin strips.



Divide the cauliflower into small florets and place in boiling salted water for about three minutes. Meanwhile, peel and slice the garlic. Drain the cauliflower. Finely chop the anchovies. Finely chop the rosemary leaves.



Make croutons from the bread using your favorite method. You can bake it in the oven – tear it into pieces by hand and place it on a parchment-lined baking sheet. Heat at 180 degrees Celsius for 7 minutes. Alternatively, toast slices of ciabatta in a toaster and then tear them into a salad by hand.

 Heat the olive oil in a large skillet over medium heat and add the garlic, anchovies, lemon zest, and rosemary. Fry for a minute or two, until the garlic begins to brown and the anchovies begin to soften.

Juice 1/2 a lemon and stir. Add the cabbage to the skillet, toss with the oil, and fry for another minute.

Transfer the dried leaves to a large bowl. Add the cabbage from the skillet along with the oil. Sprinkle with breadcrumbs. Toss everything together.

In the same skillet, fry the turkey for 3-4 minutes on each side. You can also grill it. Then slice the turkey diagonally. Add it to the salad and toss again.

Serve immediately.

Enjoy!

Vegetable Salad with Feta Cheese

Ingredients

Feta cheese 70 g

Cabbage 70 g

Lettuce 70 g

Cucumber 1

Tomato 1

Balsamic vinegar

Dill

Salt

Ground black pepper

Sesame seeds

Wash the lettuce leaves and cut into medium pieces.

Cut the cucumber into large cubes and add to the salad.

Cut the tomato into medium cubes and add to the salad.

Cut the feta cheese into small cubes and add to the salad. Add finely chopped dill and toss gently. Season the salad with salt and pepper, drizzle with balsamic vinegar and olive oil, and add a pinch of sesame seeds.

Enjoy!

Beef, Tomato, and Egg Salad

Ingredients

150 g beef

5 cherry tomatoes

4 quail eggs

lettuce

For the sauce:

1 tsp olive oil

1 tsp apple cider vinegar

1 tsp mustard

2 cloves garlic

Salt

Pepper

Cut the cooked beef into strips. Tear the lettuce leaves by hand.

For the sauce: combine the oil, vinegar, and mustard, add the garlic pressed through a garlic press, and season with salt and pepper.

Toss the lettuce, meat, and dressing together. Cut the cherry tomatoes and quail eggs in half.

Place the lettuce leaves and meat on a plate. Arrange the tomatoes and eggs on top.

 Bon appetit!

Italian-Style Roasted Beet Salad

Ingredients

4 beets

1 red onion

1 caper

1.5 tsp olive oil

1/2 tbsp honey

1 tbsp red wine vinegar

1 tbsp parsley

Ground black pepper

First, preheat the oven to 180°C (350°F). Wash the beets thoroughly, then wrap each one tightly in foil. Place in an ovenproof dish and bake for 60-90 minutes, until easily pierced with a fork. Remove from the oven and let cool.

In a bowl, whisk together the butter, honey, and vinegar. Add the capers, pepper, and salt and mix thoroughly. Cut the peeled onion into half rings and the peeled beetroot into thin slices. Combine the beetroot and onion, place on a plate, and drizzle with the sauce. Sprinkle with parsley before serving.

Enjoy!

Turkey and Apple Salad

Ingredients

Turkey 250 g

Apples 200 g

Eggs 2

Canned cucumber 1

Natural yogurt 100 g

Lemon juice 20 ml

3% vinegar 20 ml

Salt

Ground black pepper

Cut the turkey into small pieces. Peel and core the apples, grate them coarsely, and sprinkle with lemon juice.

Cut the cucumber into small cubes. Hard-boil the eggs, cool, peel, and chop. To make the dressing, combine the yogurt, vinegar, salt, and ground pepper.

Place the turkey, apples, cucumber, and eggs in a salad bowl, pour the dressing over them, and toss.

Enjoy!

Chicken Salad with Red Beans

Ingredients

2 tbsp canned red beans

1 pickled cucumber

100 g chicken breast

1/3 onion

3 sprigs cilantro

1 tbsp vegetable oil

Grill the chicken. Thinly slice the cucumber. Cut the onion into half rings. Dice the chicken. Finely chop the herbs. Mix everything together, season with oil, and serve.

Enjoy!