"It is only reasonable." Rief, my friend. She referred to the large plates sitting in front of us, laden with all sorts. As if it was appropriate to take a mountain of lettuce, boiled eggs into slices and slices of ham, cheese, crushed tomatoes, avocado and bacon rinds smothered in a creamy salad dressing. To another friend, a salad and a soup was a lunch of supreme importance. Somehow, salads were a part of our meals and our lives.From simple varations of lettuce with a classic vinaigrette to the more complex salad with different ingredients mixed or abducted served tossed salad dressings, salads are a compliment to any meal.
Eating a salad starts with a meatless vegetable soup, stuffed with pieces of vegetables and decorated with some shredded Parmesan cheese.
Vegetarian Vegetable Soup
(Serves 4 bowls or 6 cups)
¾ cup celery, chopped
½ cup onion,chopped
1 large Russet potatoes, cut into one-inch pieces
2 whole carrots, cut into thin slices
1 cup cabbage, cut into slices
¾ cup fresh or frozen corn
1 large can stewed tomatoes, chopped
¾ cup fresh or frozen English peas
4 cans chicken broth
2-cans of water
½ cup fresh parsley, chopped
¾ cup fresh or frozen green beans
3 garlic cloves, sliced
1-TLB. Olive
¼ tsp. Salt and cracked blackPepper
1-TLB. Parmesan cheese (per dish)
1 tsp. Parmesan cheese (per cup)
Directions: In the one tablespoon of olive oil, saute onion and garlic until they are wilted. In a soup pot or Dutch oven add all the raw vegetables and sauteed
Onions and garlic. Cover the vegetables with the chicken broth and water. Season with seasoning salt and pepper. Simmer soup on medium low for an hour or until the vegetables are soft. Serve in individualBowls or cups and stretch the top of the soup with the Parmesan cheese. Serve the soup with a tossed green salad: mixed lettuce, Roma tomatoes, radishes and spring onions. Salad Dressing: In a bowl combine
2-TLBs rice wine vinegar, 1-TLB sugar, 3 or 4 drops hot sauce, and 2-TLBs. Mayonnaise.
Nothing is better better than a bowl of fresh salad with a classic vinaigrette.
Simple Green Salad
1-head bibSalad
2-Head red tip lettuce
2-head butter lettuce
2 green onions, sliced
3-TLBs olive oil
2-TLBs red wine vinegar
1-tsp.dry mustard
¼ teaspoon salt
¼ teaspoon cracked black pepper
Directions: Rub a salad bowl with a clove of garlic. Beat the three tablespoons of olive oil, two tablespoons red wine vinegar and a teaspoon of mustard is dry, yellow, until they are well mixed. Add the saladSalad greens and throw to
Greens are well coated with the vinaigrette. Serve with a slice of bread, French and a little butter.
The combination of bacon and avocado, has combined the bib with shredded lettuce and a blended blue cheese dressing, has become less calories than a sandwich prepared with the same ingredients.
Bacon and Avocado Salad
(4 people)
1-head bib lettuce, shredded
1 medium tomato, chopped
¾ cup bacon, cookedand cut into pieces
1 medium avocado, chopped
2 scallions, chopped
Blended Blue Cheese Dressing
(Makes 2 cups)
1 egg
¼ cup sugar
1-TLB. fresh lemon juice
1 tsp. Mustard
2 cups canola oil
1 medium piece of blue cheese
Directions: In the first four ingredients and set the mixer on low. When they are combined, slowly add the canola oil. If there is a mayonnaise consistency, cut the middle pieceBlue cheese into pieces and pulse the blender for a few seconds, transferred to the blue cheese into the salad dressing.
The dessert for a healthy meal salad is a chocolate cake so rich and dense that it completely spoiled all the senses. The following recipe is from The Texas Cookbook, and it is more than one hundred years.
Texas Cake
2 cups flour
2 cups sugar
½ cup shortening
½ cup butter or margarine
4-TLBs.Cocoa
½ cup water
½ cup buttermilk
2 eggs, lightly beaten
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Cinnamon
1 tsp vanilla extract
Directions: Mix the flour, sugar, salt, baking powder and cinnamon. Pour into a saucepan, combine the shortening, water and cocoa slowly bring the ingredients to a boil.Remove the ingredients from the heat and add the eggs, buttermilk, vanilla and stir until they are well combined. Pour theMixture into the dry ingredients and combine. Grease and flour a nine-to-thirteen inches cake pan. Uniform coating of
greased pie pan with the cake ingredients. Bake at 350 degrees thirty-five minutes.
Glaze:
½ cup butter or margarine
4-TLBs. Cocoa
6-Tlbs.milk
3-1/2-cups powdered sugar
1 tsp vanilla extract
½ cup pecans
Directions: Bringing in a combination of slow medium saucepan the butter, cocoa and milk ingredientsbring to a boil. Remove from heat. Add stir the icing sugar. Stir in the vanilla and add the pecans. Frost the cake while it is still hot for a fudge texture. Serve cake with a jump of homemade
Vanilla ice cream.
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