Black-eyed peas

 Good afternoon :)

Another incredibly simple recipe

Here it is:

1 large can of black-eyed peas

1 can of tuna

4 eggs

Olive oil to taste

Salt to taste

1 onion

Parsley for garnish

What to do:

Put water in a saucepan to boil the eggs, for about 10/15 minutes. Then open the can of beans and wash them well. After washing, put the beans in a bowl and open the can of tuna to add to the beans. Once the eggs are cooked, put them in cold water to start peeling them. Cut the eggs into small pieces and add them to the beans and tuna. Season to taste with olive oil, salt, and chopped onion. Of course, garnish with parsley.

You can add some meat burgers or Chinese crepes to this salad, something lighter.

And that's it. It's ready to serve; adjust the quantities depending on how many people are serving :)

I hope you enjoy it and bon appétit!

Fruit salad of Agnes Married

1 can of plum in syrup ( pitted ) , 1 can of canned peaches , 1 can of pineapple in syrup , 1 package cream , 1 can of condensed milk ; fresh fruit ( pineapple, apple - mango is optional)

Cut the fruit into small pieces , rub a little lemon in the apple not to darken . Mix the cream and condensed milk a little at a syrup and pour the fruit already cut . If you prefer , garnish with cherries in syrup . Is delicious .

Fruit salad with ice cream

various fruits , ice cream.

Mix your favorite fruits cortadinhas the cubes , and pour over ice cream .

Saladinha homemade and light

- 2 raw carrots

- 1 Tomato

- Lettuce

- Half a can of corn

- Shredded chicken

- Potato chips

Chop the carrots and sliced ​​tomatoes, and mix with the chicken, corn, lettuce and potato sticks. Soon then add the sauce.

Sauce:

- 6 tablespoons (soup) of light mayonnaise

- 3 tbsp (tablespoons) mustard

- 3 spoons (soup) of katchup

- Parsley (to taste)

Salad vicky

Ingredients:

- 250 g. smoked chicken chopped

- 200 g. mozzarella, chopped

- 200 g. chopped ham

- 200 g. seedless raisins

- 2 cans of corn

- 2 chopped apples placed in acidic lemon juice

- 2 onions, chopped

- 2 cups (tea) of straw potatoes

- Mayonnaise enough

how to prepare

- Mix everything and before serving, add the shredded potatoes and mix. cover with the potato and serve.

Salad of red cold

- 200 g thinly sliced ​​salami

- 3 cups of boiled potatoes and squeezed

- 2 boiled eggs and chopped

- 1/2 cup of chopped olives

- 1 cup of cooked ham

- 1/2 cup chopped walnuts

- 1 cup of cauliflower cooked and chopped

- 1/2 cup raisins

- 1 can of peas

- 1/2 cup chopped onion

- 1/2 cup chopped pickles

- Salt, pepper and nutmeg to taste

- Mayonnaise sufficient to league

Preparation:

Grease well a form and line with slices of salami. Mix all ingredients, season and add the mayonnaise to give the league. Fill the form and tighten. Bring the refrigerator until serving time.

Unmold and decorate to taste.

Green salad with duck, brie and pignoli

2 frisée lettuce leaves

2 lettuce leaves mimosa Purple

2 lettuce leaves mimosa green

2 endive leaves

2 arugula leaves

2 sprigs of watercress

2 endive leaves

2 radicchio leaves

100g brie into cubes of 2 cm

1 thigh or drumstick duck shredded

15 pignolis roasted

3 spoons (soup) of Dijon mustard sauce

On a plate, spread the leaves and add brie, duck and pignolis. Drizzle with sauce Dijon mustard.

Note:

Dijon mustard sauce

200 ml olive oil

2 spoons (soup) of grain Dijon mustard

100 ml of balsamic

1 pinch of sugar

salt

Mix all engredientes.

Tropical Salad

Ingredients:

- 01 small pineapple cut in half

- 180 gr of chicken breast cooked and diced

- 60 gr of cheese mine diced

- 1/4 cup chopped carrot

- 1/4 cup chopped chives

- 02 tablespoons raisins

- 04 leaves of lettuce

- 08 teaspoons light mayonnaise

- 1/2 cup of plain yogurt

- 01 tsp mustard

- 02 teaspoons ketchup

- 01 pinch of black pepper

Preparation:

- Cut the pineapple in half, remove the flesh cut into small dice.

- Mix the pineapple pulp with chicken breast, cheese mine, carrots, onions and raisins.

- Underlay pineapple with lettuce leaves and place in salad.

Sauce:

Mix the mustard, ketchup, natural yogurt, pinch of black pepper and mayonnaise.

Put over salad and mix.

Tropical Salad with Yogurt Sauce

Mass

Ingredients:

- 01 feet of lettuce

- 01 khaki large tomato

- 06 buffalo mozzarella

- 100 gr of large black olives

Preparation:

- Wash the lettuce and place in a container ready to go to the table.

- Place the tomato slices, and above, the slices of mozzarella and olives scattered over.

- Serve with yogurt sauce.

Sauce

Ingredients:

- 01 pot of natural yoghurt

- 02 tablespoons of olive oil

- 1/2 cup heavy cream

- 01 tablespoon mustard

- Salt and pepper to taste

Preparation:

- Mix all ingredients and place in a gravy boat.

Salad triumph

Ingredients

- 03 cups of fresh cherries, pitted, cut in half.

- 1 cup chopped walnuts

- 1 cup of diced celery

- 250 g. kani kama sliced ​​or shredded

- 250 g. cleaned shrimp (seasoned with garlic, lemon, salt and pepper, steamed)

- 1 1/2 cup mayonnaise

- 1 can cream without serum

- 1 level tablespoon of icing sugar

- 1 teaspoon vanilla extract white

- For decoration: green leaves, shrimps and fresh cherries.

How to prepare

1. Mix the cherries, walnuts, celery, kani kama and prawns in a bowl.

2. Separately, whisk the mayonnaise and sour cream with sugar and vanilla.

3. Pour over the ingredients already mixed and stir well.

4. Take the refrigerator for an hour before serving.

Yield: 04 servings

Som Tam Salad

Thailand

Ingredients for Som Tam salad of green papaya, an entry for two people:

150 grams of filet mignon cut into strips

1 grated green papaya into strips

Juice of half a lemon

1 level tablespoon sugar

2 tablespoons sauce namplá that the broth is salted fish (found in grocery stores imported)

4 tablespoons roasted and ground peanuts

4 tablespoons of dried shrimp

Shoots of lettuce and purple

5 cherry tomatoes halved

Green onions and chili sauce

Note:

The recipe can be made with pork. But the filet mignon is more pleasing to the Brazilian palate. Let the grilling meat in oil of your choice. Grilling is the whole point to cut later. It cools and gets the taste of other seasonings.

How to prepare:

1. In a bowl mix the namplá, lemon juice, sugar (to cut the acidity), and chili sauce.

2. Add the grated green papaya, fillet, cherry tomatoes, peanuts and dried shrimp (crushed in blender or food processor).

3. To decorate, line the dish with lettuce and add the mixture.

4. Garnish with green onions cut diagonally and dried shrimps whole.

5. Following the Thai tradition serve with water that is welcome sign and enjoy the flavors of the east. Bon Appetite!!

Salad refinement

Ingredients

- 1/2 pounds. medium shrimp (seasoned with salt and chopped garlic clove and 1 lemon juice for 20 minutes and aferventados steamed).

- Endives 2 (optional)

- 1 thinly sliced ​​radicchio (if not substitute 1 small red cabbage and tender without the central stalk).

- 2 plain lettuce or lettuce sparkling.

- 1 cup of croutons

- 3 large ripe mangoes and cut into cubes.

- 8 stalks celery, sliced ​​thin

- 1 tea cup chopped walnuts

- 4 tea spoons of lemon juice

- 1 tablespoon of honey

- 1 tea cup mayonnaise

- 2 tablespoons whipping cream

- 2 tablespoons orange juice

How to prepare

- Assemble the salad bowl with lettuce starting a circle, make the second round with radicchio and center one "walks" of lettuce, and available on this: celery, mango, croutons, nuts and prawns. Put some sauce (reserving the rest in a gravy boat to the side of the salad).

- Decorate beautifully as you prefer!

- Serve immediately!

Note: If you will prepare in advance, place the croutons and mango just before serving.

Portuguese Salad

Ingredients:

- 1/2 k. boiled potatoes diced

- 01 kilo of cod cooked and shredded

- 1/2 k. Chickpea

- 01 cup chopped onion

- 01 cup chopped parsley

- 02 cloves garlic, minced

- 01 cup olive oil

- 01 cup olives

- 1/2 cup vinegar

- Salt and pepper

how to prepare

- Mix all ingredients and season with olive oil and vinegar, salt and pepper.

- Leave some time to catch taste and serve cold.

Salad in Pineapple

- 02 chicken breasts cooked diced

- 01 pineapple cut in half with bark and leaves,

- 1/2 small celery

- 100 g mushrooms

- Half a red pepper

- Mayonnaise or sour cream or fresh yogurt

- Salt, ground white pepper

- Olive oil

- Vinegar or lemon.

Cut pineapple in half remove the pulp and chop it into cubes, bell pepper into strips, celery in rodelinhas, mushrooms in 4. Mix all the ingredients and season to your taste quoted. put in the pineapple peel garnish with cherry and mint leaf.

Natalina light salad

 - 3 cups of grated raw carrot

- 1 chopped apple sprinkled with lemon juice to avoid darkening

- 3 tablespoons dark raisins, seedless

Sauce:

1/2 cup of light yogurt

1 tablespoon light mayonnaise

salt to taste

1 teaspoon lemon juice

Mix the sauce ingredients. In a bowl, mix the salad ingredients. Cover with the sauce and leave in refrigerator for at least 1 hour. Accommodation Serve over greens.

Melangée salad greens with figs, bresaola and croutons

6 slices of crustless bread into cubes

oil

1 head lettuce

1 bunch of arugula

2 endives

12 figs shelled halved

250 g thinly sliced ​​bresaola

croûtons

Fry the bread in enough oil. Remove with a slotted spoon and drain on absorbent paper. Mix the leaves and arrange in a salad bowl with the figs and bresaola. Sprinkle with croutons.

For 6 people

Mediterranean Salad

6 large eggplants into thick slices

1 1/2 cup olive oil

4 cloves garlic, minced

1 large onion, chopped

2 green chillies into small pieces

2 red bell peppers into small pieces

2 yellow peppers into small pieces

1 tbsp (tablespoons) chopped green onion

1 tbsp (tablespoons) chopped basil

1 tbsp (tablespoons) chopped thyme

1 tbsp (tablespoons) chopped parsley

salt and black pepper kingdom

Fry the eggplant in olive oil on both sides and set aside. Saute garlic and onion in olive oil, add the peppers and saute for a few minutes until soft. Allow to cool. Add the chives, basil, thyme and parsley. Season with salt and black pepper kingdom. Arrange the eggplant slices on a baking sheet. With a tablespoon, make a depression on one side of the eggplant and fill with sautéed peppers. Drizzle with the remaining olive oil and bake in moderate oven (180 º C), preheated for 15-20 minutes or until the eggplant is very soft. Refrigerate until the next day.

For 8-10 people

Light Salad

- Bundle 1 of kani kama diced

- 2 apples, peeled and diced

- 1 bunch of celery cut into slices

- 1 tablespoon soy sauce

- 1 box of light cream

- A pinch of salt

Mix all ingredients in a baking dish and bring to freeze.

Hungarian Salad

Ingredients:

- 02 eggs

- 200 gr of ham or lean ham

- 02 red chillies

- 04 pickles

- 01 Chard

- 04 tablespoons mustard sauce

For the mustard sauce

Ingredients:

- 02 tablespoons capers

- 01 tablespoon mustard

- 02 tablespoons of olive oil

- 02 tablespoons of vinegar

- Salt and water

Preparation:

- Cook the eggs for 10 minutes, let cool and cut into squares.

- Then cut the ham, peppers and gherkins on toothpicks.

- Cut the chard into very thin strips.

- Mix all ingredients and serve with mustard sauce.

Sauce:

- Pique 02 tablespoons of capers and mix with 01 tablespoon mustard. add 02

- Tablespoons of olive oil, the same measure of vinegar and a little cold water.

- Add salt, mix well and pour over salad.

Salad erotic

Ingredients

- 2 packages of shredded kani

- 1/2 head garlic, crushed

- Salt to taste

- Black pepper

- Parsley, chopped

- Mint

- Olive oil

- Slices of ripe pineapple cored

- 2 ripe mangoes Haden

- 2 heads of lettuce sprouts

- Lemon

- 1 tablespoon of oil

How to prepare

In a pan put the oil and saute the garlic cloves and add the remaining spices and shredded kani and saute over medium heat. Garnish with mango, pineapple, lettuce and mint.

Dessert

Vanilla ice cream, strawberry, cassis liqueur and mint.

Assembly

In a bowl go putting on layers: strawberry, ice cream, mint, strawberry and cassis liqueur.