Quick Salad Recipes

Express salad recipes are perfect for people on the move. It's fast, simple and easy to prepare.

quick recipes are simple and quick to prepare. E ideal for those who do not have time to prepare a meal. salad recipes can be prepared with different procedures simple and only takes a few minutes.

Here are some quick salad recipes:
salad prosciutto ham
grilled salad can be prepared on the grill for 15-20 minutes.

Ingredients:
10 grams of lettuce ½ pound package sliced fully cooked ham
¼ cup peach preserve
½ cup honey, salad mustard
1 ½ cups of cheese cubes

Prepare and heat grill. Place lettuce in large bowl. Carefully brush the slices of steak with box and put it on the grill. Bake at low heat for about 9-13 minutes. When it's hot already, turn the steak over the head and use more canned. Then, transfer the ham to a cutting board and cut into cubes about 1 inch thick. Mix chopped ham with all the ingredients. It is now ready to serve. This quick salad recipe is perfect for 4 servings:.

Pasta Salad

Ingredients
1 package of pasta
Celery
Onion
Garlic
Broccoli
Cheese
Chicken
seasoning salt


Ingredients for the
vinaigrette:
1 cup mayonnaise
2 tablespoons wine
1 clove garlic
1 tablespoon basil, salt and pepper for oil yogurt taste
¼ cup salad

Cook the noodles for 10 minutes.

Drain water from noodles and let cool. While we waited for the noodles to cool, chop vegetables and make your salad dressing. When the noodles are already cool, add all ingredients used in salad last.

Mix all ingredients together. Store in refrigerator for 1 hour and half before serving. Bacon Broccoli Salad broccoli salad with bacon is one of the traditional forms of lettuce. In this quick recipe, we need red grapes as a substitute for raisins. If you want you can also include raisins or dried cherries.

Ingredients:
24 g bags of frozen broccoli inflorescences are often
16 ounces bacon chopped
1 red onion that is cut into pieces
2 cloves garlic
2 cups red grapes
½ cup sliced almonds
1 ½ cup mayonnaise
½ cup yogurt
1 / 3 cup sugar
3 tablespoons cider vinegar
1 / 8 teaspoon white pepper

Boil water in large saucepan. Put the florets and cook frozen. Remove broccoli and dip in ice water and drain using a paper towel. Cook bacon until crisp. Then drain them with a towel. Remove excess fat in the pan. Add garlic and onions and cook for 4 minutes and allow the vegetables to soften. Combine broccoli, onion, garlic, almonds, raisins and bacon in a large bowl. Mix gently.

Use a small size bowl and mix all remaining ingredients with a whisk. Add to salad mixture, stirring gently, until all the lettuce is coated. Store the salad in the refrigerator for 12 hours, then serve.