Saving at home – Chicken salad with mozzarella

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with another salad suitable for the summer: chicken salad with mozzarella.

As always an easy recipe that satisfies all tastes!

Let’s start:

CHICKEN SALAD WITH MOZZARELLA

Ingredients for 4 people: 4 thick slices of chicken breast – 10 cherry tomatoes – some salad leaves – Basil – 200 g mozzarella cherries. For the marinade: 4 tablespoons of Olive Oil – 2 teaspoons of Balsamic Vinegar Coffee – salt – Pepper

Preparation:

In a bowl add the oil, vinegar, salt and pepper and mix perfectly.

Wash the tomatoes and after drying, cut them in two and add to the marinade.

Add basil and mozzarella cherries.

Refrigerate for a couple of hours.

With a kitchen brush, spread the oil on the chicken breast slices and grill them.

Serve them warm by distributing the chicken, cherry tomatoes and the mozzarella on a bed of salad.

Enjoy your meal!

original recipe:

Saving at home – Paradise salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

A special summer recipe thanks to the combination of different seasonal fruits and mozzarella.

As always, then, in a few moves you will bring to the table a plate of great effect, both in taste and colors.

Let’s start:

PARADISE SALAD

Ingredients for 4 people: 200g fresh rocket – 2fresh mango – 2fresh avocado – 2 Mozzarella – the juice of 2 green lime – fresh red chili pepper – 2fresh onions – extra virgin olive oil

Preparation:

Wash all the ingredients well and dry them well, especially the rucola salad. Cut the avocados in two according to their length, remove the seed and peel them. Then slice them thin. Do the same with the mangoes, paying attention to the central core which, being attached to the pulp, will be more difficult to extract.

Slice the mozzarella in thin slices and begin to assemble your salad by putting a tuft of rocket in the center of the dish and around the slices of mango, avocado and mozzarella alternating.

In a small bowl, prepare the dressing by mixing the chilli pepper cut into rounds with the lime juice and then emulsifying with extra virgin olive oil that you pour into the container.

Season your salad with this emulsion and decorate with fresh spring onion washers. Serve cold.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/insalata-paradiso

Saving at home – White turnip salad with sliced turkey

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Among the unique summer dishes that you can eat for lunch at the office or for a light family dinner there is also white turnip salad with sliced turkey. The Turkey petals give an extra touch to this unusual salad, yet delicious and easy to prepare.

In summer, the mixed and rich salads go for the most and meet the needs of everyone and for different occasions.

Let’s start:

WHITE TURNIP SALAD WITH SLICED TURKEY

Ingredients for 4 people: 100 g sliced Turkey – 4/5 white turnips – 4 tablespoons of pumpkin seeds – 3/4 handfuls of green salad – 1 small bowl of raspberries – 1/2 lemon – Extra virgin olive oil – salt – pepper – basil to decorate

Preparation:

Wash and peel the white turnips, cut with the slicer or knife into thin slices and leave a few minutes in ice water. Toast the pumpkin seeds in a non-stick pan over medium heat for 2/3 minutes, turning often.

Rinse the raspberries, dry them (keep 8 aside), blend the rest of the raspberries with salt, pepper, extra virgin olive oil, lemon juice.

Compose the salad with the green salad, the drained turnips, the pumpkin seeds, the whole raspberries and finally the sliced Turkey and conclude the dish with the raspberry citronette (obtained by mixing the 8 raspberries set aside, the oil and the lemon).

Enjoy your meal!

original recipe: https://www.negroni.com/it/ricette/unici/insalata-di-rape-bianche-con-bresaola-di-tacchino-rugiati-negroni

Saving at home – Chickpea, feta and spinach salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

A salad from that is really super easy and more than quick, in 15 minutes will be ready to serve where the combination of spinach and feta is enriched with chickpeas creating a combination of flavors.

The important thing is that both cooked and raw, the spinach must be rinsed very carefully.

Let’s start:

CHICKPEA, FETA AND SPINACH SALAD

Ingredients for 4 people: 200 grams of fresh spinach already cleaned – 250 grams of precooked chickpeas – 150 grams of feta – balsamic vinegar icing (optional) – extra virgin – salt – sesame seeds (optional)

Preparation:

First wash the spinach very carefully under running water and then let it dry slightly in a non-stick pan, adding a pinch of salt.

Once all the water has evaporated, let them cool and add chickpeas and the crumbled feta.

Your spinach, chickpea and feta salad is ready, add a little olive oil, a handful of sesame seeds and a little balsamic vinegar icing and serve.

Enjoy your meal!

original recipe:

Saving at home – Caesar’s Salad (USA)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The Caesar Salad was invented in 1924 in the restaurant of Caesar Cardini, an Italian-American, in Tijuana, Mexico.

The original recipe of Caesar’s Salad also includes an egg in the sauce emulsion (which I replaced with a tablespoon of mayonnaise).
My version also provides for the replacement of bacon with bresaola.

Let’s start:

CAESAR’S SALAD (USA)

Ingredients for 4 people: 250 grams of salad – 60 grams of bresaola – 4 slices of bread – 30 grams of Parmesan cheese in flakes – 2 tablespoons of lemon juice – 2 tablespoons of lemon juice – 2 tablespoons of lemon juice – 1 teaspoon of worcester sauce – 1 tablespoon of mayonnaise – oil – salt – pepper

Preparation:

Brown the bresaola (dried beef) in a frying pan and, as soon as it becomes crisp, remove from the heat.

Cut the bread into cubes and brown them in the same pan where you browned the bresaola (so that the bread takes a bit of its flavor).

Prepare a sauce with 2 tablespoons of lemon juice, 2 tablespoons of extra virgin olive oil, worcester sauce, salt and pepper, and mayonnaise. Stir until you get a homogeneous sauce.

Wash, chop and dry the salad and put in a bowl. Season with a little oil.

Add the bread cubes and bresaola to the salad and season with the sauce.

Finally, add the flaked parmesan cheese to the Caesar’s salad and serve.

Enjoy your meal!

original recipe: https://www.misya.info/ricetta/insalata-caesar.htm

Saving at home – Eggplant caprese salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

I like the caprese already in its original version but this one, with the addition of the eggplant, is even more tasty!

In addition to being delicious, this recipe is also healthy and super fast to prepare.

Let’s start:

EGGPLANT CAPRESE SALAD

Ingredients for 4 people: 1 Mozzarella (light) – 1 eggplant – 1 tomato – extra virgin olive oil – salt and pepper – basil

Preparation:

Cut the eggplant into rounds and let them grill on both sides; season with oil and salt.

Meanwhile cut into slices the Mozzarella Santa Lucia Light.

Insert a kebab stick in a slice of eggplant, followed by one of tomato and a mozzarella.

Decorate with basil.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/caprese-di-melanzane

Saving at home – Salad with eggs, bread and almonds

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The salad with eggs, bread and almonds is a tasty and pleasant dish, great for a quick lunch, suitable for the approaching summer season.

The combination of Roman lettuce with almonds, eggs and breadcrumbs makes this recipe a great one-plate meal. A simple citronette or other sauce to your liking will great to season.

Let’s start:

SALAD WITH EGGS, BREAD AND ALMONDS

Ingredients for 4 people: 4 eggs – 1 head of Roman salad – 25 g anchovy fillets in oil – 50 g stale bread – 40 g peeled almonds – 10 g chives – 1/2 lemon juice – extra virgin olive oil – salt

Preparation:

Put the eggs in a saucepan, cover with water and cook for 6 minutes from the beginning of boiling.
Drain, cool under running water and shell them. Toast the almonds in a non-stick pan, on low heat, until they are golden, then roughly chop them.

Chop the bread in the mixer until you get large crumbs and toast in a non-stick pan with 2-3 tablespoons of oil. Clean the salad, wash and dry it then cut into strips and then into pieces. Drain the anchovies from the oil, cut them into pieces and prepare a citronette obtained by emulsifying the filtered lemon juice with a pinch of salt and 4 tablespoons of oil.

Make the salad in the serving dish: put the lettuce, the eggs cut into wedges, the crunchy crumbs, almonds, anchovies and chopped chives.

Season with citronette and serve immediately the salad with eggs, bread and almonds.

Enjoy your meal!

original recipe: https://www.cucchiaio.it/ricetta/insalata-con-uova-pane-e-mandorle/

Saving at home – Tabbouleh (Lebanon)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Let me tell you that this is one of my favorite recipe from Middle Eastern cuisine.

The combination of mint with parsley, bourghul, tomatoes and lemon will give a truly unique taste.

The recipe is quite easy, but you just have to have the patience to cut or finely chop all the ingredients.

Let’s start:

TABBOULEH (LEBANON)

Ingredients for 4 people: 700 g large tomatoes – 250 g parsley – 200 g burghoul – 3 spring onions – 1 lemon – 1 sprig of mint – cumin – extra virgin olive oil – salt – chili pepper

Preparation:

First, cut the tomatoes into cubes.

Rinse 200 g of bulgur, dip it in a pot with plenty of boiling salted water and cook for 5-6 minutes. Drain it and put it on a clean towel to cool (you can avoid cooking by leaving the burghoul in water for a few hours, until it is dry).

Clean and chop 3 spring onions. Chop also the leaves of 250 g of parsley and 4 or 5 sprigs of mint, keeping aside a few leaves.

Combine burgul, the aromatic mix, chili and 1 pinch of cumin powder in the bowl with the tomatoes

Sprinkle with a drizzle of extra virgin olive oil, the juice of 1/2 lemon and salt, stir and keep in the fridge until ready to serve. If you like, decorate the Lebanese tabulè with the leaves kept aside.

Enjoy your meal!

original recipe: https://ricette.donnamoderna.com/tabbouleh-alla-libanese

Saving at home – Salad with peppers, feta and anchovies

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hello everyone!

This salad with peppers, feta and anchovies is a fresh, colorful and easy to make dish.

The sweetness of peppers meets the strong flavor of the anchovies and the creaminess of the feta cheese, typical of the Greek culinary tradition but now loved and known all over the world.

This salad can also become a delicious single dish if used to season a good dish of pasta.

Follow the recipe, it’s really easy!

Let’s start:

SALAD WITH PEPPERS, FETA AND ANCHOVIES

Ingredients for 4 people: 2 Yellow peppers – 1 Red pepper – 150 g Greek feta cheese – 30 g Anchovies – 1 small onion – Oil – Salt – a bit of fresh Rosemary

Preparation:

Clean the peppers, remove the stalk and the internal seeds and cut them into strips.

Peel the onion and brown it lightly in a pan with a drizzle of extra virgin olive oil, add the peppers, blend with the white wine (or apple vinegar) and cook for 10 minutes until the peppers are cooked and crispy at the same time .

Turn off the flame and let them cool.

Take the feta, eliminate the excess water and crumble it in a salad bowl.

Pass the anchovies for a few seconds under running water to eliminate the flavor and dry them with a sheet of kitchen paper.

When the peppers are cold add them to the feta together with the anchovies cut into small pieces, season with oil, salt and a handful of rosemary, mix everything and serve!

Enjoy your meal!

original recipe: https://www.cookist.it/insalata-di-peperoni-feta-e-acciughe/

Saving at home – Chicory and Gruyere salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hello everyone!

Today’s recipe is very suitable for the summer, fresh but also very tasty and as always … very easy to make!

Let’s start:

CHICORY AND GRUYERE SALAD

Ingredients for 4 people: 3 bunches of chicory – 150 g of gruyere – 2 slices of homemade bread – 1 clove of garlic.
FOR THE SAUCE: 50 g of spicy gorgonzola – mustard – cognac (optional) – oil – vinegar – salt and pepper

Preparation:

Cut the gruyere cheese into thin strips and the chicory in julienne style.

Rub the slices of bread with the garlic clove and cut them into cubes.

Prepare the sauce: in a bowl, make a cream with the gorgonzola, a tablespoon of mustard, six tablespoons of oil, two of vinegar and a teaspoon of cognac (optional), salt and pepper, then gently emulsify.

Collect the chicory in a salad bowl, add the Gruyere cheese and the diced bread.

Add the dressing in spoonfuls to the salad right before serving.

Mix gently and serve.

Enjoy your meal!

original recipe: https://www.cucchiaio.it/ricetta/ricetta-cicorino-groviera/