X - Mas Special Crab Salad

Ingredients:

White Crab Meat, finely cut Celery, Finely cut Cucumber, Finely Shredded Spring Onion, Cottage Cheese, Romanian Lettuce Shredded.

Dressing:

Soured cream, Tobasco few dash, Horse Raddish Relish, Lemon juice, Salt & Pepper to taste, Garnish Optional, Tomato Petels, Hard boiled eggs quartered, few cucumber slices.

English Winter Salad

Ingredients:

Finely Shredded Red Cabbage, Stick cut cooked beetroot, Skinned&seeded tomatoes sliced, Carrot stick cooked for 2 mins, Red bell pepper stick cut, Yellowe bell pepper stick cut,Red Raddish diced, Fresh Strawberries sliced, Avocado diced.

Dressing of salad:

Red Windsor cheese, Olive oil, Red veniger, 1tbsp of tomato puree,Grated Orange Rind, Fillet Anchovies 6, Garlic cloves 4 crushed, Salt & Pepper to taste.

Panzanella Salad

Ingredients:
French Bread, cut into cubes 225gm, Large-Dice Tomatoes 680gm, Minced Garlic 2 tsp,Celery, cut into sliced 50gm, Diced Seeded Cucumber 225gm, Diced green & red bell pepper300gm ,Anchovy fillets, sliced cut into cubes10 slices, Sardine fillets, sliced ,5pcsDrained Capers, 1 tbsp .

Preparation:
Vinaigrette Sauce:Red Wine Vinegar 240ml ,Mustard 2 tsp, Olive oil as needed, Salt and ground black pepper as needed, Sugar (optional) as needed, Mixed Herbs, such as Chives, Parsley & Tarragon.
PORTION SIZE: 10 Portions
To Prepare The Sauce: Combine the vinegar, mustard, and shallots and let rest for 10 to 15 minutes. Whisk in the oil gradually.Add the herbs, adjust the seasoning with salt and pepper, and add sugar if using. Place it in the refrigerator.
To Prepare Salad: combine the French bread, tomatoes, garlic and celery, cucumber, bell peppers, anchovies, capers and Sardine.Add the vinaigrette and toss to coat. Serve immediately.

SPANISH SALAD

Ingredients:

1 CRISP LETTUCE HEART , 6 FIRM RIPE TOMATOES PEELED, 4TBSP VINAIGRETTE DRESSING FLAVORED WITH GARLIC BUT UNSALTED, 3 EGGS, HARD BOILED , 225GM FRENCH BEANS CUT IN HALF AND COOKED UNTIL TENDER BUT STILL FIRM, 1 SHALLOT, PEELED AND THINLY SLICED , 225GM NEW POTATOES BOILED IN THEIR SKINS, PEELED AND CUT INTO SMALL DICE, 400GM CAN ARTICHOKE HEARTS, DRAINED AND SLICED (OPTIONAL)12 FAT BLACK OLIVES, PITTED 50GM CAN ANCHOVY FILLETS, DRAINED. TUNA FISH 100 GM.

Preparation:

LINE A SALAD BOWL OR INDIVIDUAL BOWLS WITH WASHED LEAVES FROM THE LETTUCE. DRAIN THE JUICE FROM THE CAN OF TUNA AND MIX IT WITH THE VINAIGRETTE DRESSING. FLAKE THE FISH INTO FORK-SIZED PIECES AND PUT IT INTO A MIXING BOWL.CUT THE TOMATOES (SAVING ANY JUICE) AND EGGS INTO QUARTERS AND ADD TO THE FISH. ADD THE BEANS, SHALLOT, POTATOES, ARTICHOKE HEARTS AND OLIVES. SHAKE UP OR STIR THE DRESSING WELL AND CHECK THE SEASONING. POUR OVER THE SALAD INGREDIENTS AND TOSS WELL TO COAT. SPOON THE SALAD INTO THE PREPARED BOWL AND GARNISH WITH ANCHOVY FILLETS LAID ACROSS IN A LATTICE PATTERN.

Oriental Salad

Ingredients:
Cabbage sliced100 gm, Baby corn 1 can, 2 Carrots shredded, 2 Spring onion diced, 2Celery thinly sliced, 1CanFresh mushroom sliced, 4 Roast Sliced almonds to garnish.
Sauce: Soy sauce1 tbsp, Chilli sauce1 tsp, Sesame oil½ tsp, White Vinegar2 tsp, Olive oil as needed, Sugar¼ tsp.

Preparation:

Prepare the sauce in a sauce bowl before serving all vegetable mix together and pour the sauce on top. Topping, Sprinkle sliced almond and serve immediately

ASPARAGUS AND SALMON SALAD

Ingredients:
ASPARAGUS Fresh Or Can 750 GM,ASSORTED LETTUCE LEAVES ,SMOKED SALMON SLICES 500 GM,LEMON YOGURT DRESSING LOW-FAT NATURAL YOGURT, GRATEDLEMON RIND 1 TBSP,LEMON JUICE 1TBSP, DILL CHOPPED1 TBSP,GROUND CUMIN 1 TSP.

Preparation:
BOIL, STEAMED ASPARAGUS UNTIL TENDER. DRAIN. REFRESH UNDER COLD RUNNING WATER. DRAIN AGAIN. CHILL. ARRANGE LETTUCE LEAVES, ASPARAGUS AND SALMON ON SERVING PLATES.DRESSING COMBINE YOGURT, LEMON RIND AND JUICE, DILL AND CUMIN. DRIZZLE OVER SALAD. SEASON. COVER, CHILL UNTIL REQUIRED.