INGREDIENTS
- 1&cooking-recipesx20e3; BEEAN SALAD:
- – Black beans or aduki 1 cup.
- – Yamani or built-in rice 1 cup cooked.
- – Pumpkin or squash cubes ½ unit.
- – Parsley.
- – Cilantro.
- Dressing:
olive and lemon French dressing
- – 2 tbsp lemon juice.
- – 5 tbsp olive oil.
- – Salt and black pepper.
- 2&cooking-recipesx20e3; DRY PASTA SALAD:
- – Oriechetets ½ bundle.
- – Zucchini 1 laptop.
- – Fennels 1 unit.
- – Basil 1 handful.
- – Ask.
- – Black olives 10 items.
- – Olive oil.
- – Honey 1 tbsp.
- – Grated cheese 50 g.
- – Creamy ricotta 200 g.
- – Lemon juice.
- – Olive oil.
- 3&cooking-recipesx20e3; CAULIFLOWER TABLE SALAD:
- – Processed or grated Coliflor 1 unit.
- – Tomate 2 unid.
- – Cucumber 1 unit.
- – Purple Onion.
- – Ask.
- – Parsley.
- – Black olives.
3&cooking-recipesx20e3; totally different salads! beans, dry pasta and cauliflower tabbouleh to be happier this summer season
PROCEDURE:
1&cooking-recipesx20e3; Bean Salad:
For the beans, allow them to soak for twenty-four hours and boil till they’re tender.
2&cooking-recipesx20e3; Recent pasta salad:
1. Blanch the pasta and cease cooking.
2. Reduce the zucchini very finely lengthwise just like the fennel.
3. Combine the pasta with the greens, and add the olives, basil leaves, mint and anchovies.
4. For the dressing, combine the lemon juice, olive oil, grated cheese and honey.
5. Gown the salad and lastly serve the creamy seasoned ricotta.
3&cooking-recipesx20e3; Cauliflower tabbouleh salad:
1. Chop all of the greens into brunoise and add to the grated or processed cauliflower.
2. Season as you want.
