The Greek Salad (recipe)

Ingredients for 6 people:
tomato for 1 person
1 red onion (Tropea)
2 cucumbers rather large
1 bunch of radishes
1 Pack feta
200 gr. olive Kelemata
Extra virgin olive oil
Dried oregano

   Prepared salad tomatoes cut into slices, then add the sliced onion ring-extra fine, olives, cucumbers, cut into or peeled washer without being deprived of the seeds.
Cut the radishes and finally crumble the feta cheese on salad, then seasoned with olive oil, a spoonful of vinegar and salt.
Sprinkled with dried oregano. If you like, you can add freshly ground black pepper.

Beef salad

   How to prepare Finely chop the parsley and onion.
Remove the fat from the meat and Cut into very thin slices and arrange on a plate.
At this point the meat with salt and pepper, lay eggs boiled sliced very thin, and sprinkle the chopped parsley and scallions.
prepare a sauce with olive oil and a little vinegar and pour over the meat.
Beef salad ready!

Salad of Oranges

Ingredients • 4 Oranges
• 1 Onion
• 12 stoned black olives
• 1 lemon
• olive oil
• Salt
• Pepper
• parsley 
   Salad of oranges a recipe typical of Sicily and therefore must be prepared strictly with oranges "sanguinelle" of this beautiful region.
Excellent both in winter and summer salad of oranges a highly palatable to those recipes with a scorching heat with a cool killer.
   Said that the Sicilian oranges should be, the first thing to do to start preparing the salad of oranges to chop the olives together with spring onion and parsley, then adding lemon juice, salt, pepper and olive oil prepared a species you bashed taking care to mix everything well.
Oranges are cut into slices and cutlery, dishes for each slice of Orange will go to lay back a little bashed prepared earlier.
   Salad of oranges, but to give you that particular taste it must rest on oranges thrown for at least 15 minutes.
Many are skeptical about this recipe, actually once proven, the salad of oranges will become a pleasant habit, excellent both as unique as an appetizer dish even better as an accompaniment to pork.

PEAR salad with Balsamic Vinegar

   How to prepare first prepare a sauce with olive oil, salt, pepper and balsamic vinegar.
Pears, peeled and cut into strips, as well as the celery.
Arrange the pears on a plate to create a "bed" on which to place the celery.
Drizzle with the salina prepared earlier.

Lemon Salad

   How to prepare Simple to prepare and also fast enough, this salad with lemon what to do strictly with Sicilian lemons or Sorrento, Procida and Ischia.
Lemon Salad contains fewer calories, rich in vitamins and excellent both that as an accompaniment to meat or fish.
   First Peel the lemons doing a lot of attention to not stay white skin.
Once peeled as it should, cut into slices and posateli on a tray, add olive oil, salt and parsley.
Before serving, let stand the lemon salad for at least a dozen minutes.

Beans salad

   How to prepare Although the Bean Salad at first glance it might seem a simple dish to prepare, however, made major attention and leave to soak the beans overnight prior to preparation.
Cook the beans in water with a bay leaf.
When cooked, drain and add the peppers cut into strips and diced peppers.
Finally, a sauce made with oil, vinegar, salt and pepper and add the creme.
To enjoy the Bean Salad the better it would be good to be at least a couple of hours in the refrigerator.

Asparagus Salad

   How to prepare Remove the white asparagus and cut them into pieces of a couple of cm.
Cook steamed and remove them when they are still a little crunchy. Let them cool.
Chop anchovies with parsley, add the lemon juice and olive oil (enough).
Add the asparagus and sauce all on a serving dish.
Refrigerate and serve the next day at room temperature.

Russian Salad

   How to prepare The Russian salad dish that is served cold, it strictly as a starter and as a side dish.
The origins of Russian salad to date from the 1800s, the met was conceived in the Hermitage restaurant in Moscow by French chef Olivier and despite today's version differs significantly from that of the era, however, attributed its origin to it.
Before you begin preparing the salad well washed carrots and potatoes, cut all cubes and cook with peas in salt water. Do a lot of attention to cooking, under 6 minutes should be enough anyway that the vegetables are very crisp.
   While you prepare vegetables prepared also boiled eggs, making them cook in boiling water for about 10 minutes or finch will not be boiled.
If you want to give a shape to the Russian salad, take one print at your leisure and enjoy the mixture that you get by mixing carrots, potatoes, peas, cucumbers, mayonnaise and cut before preparing the mixture are expecting that the vegetables have cooled.
   The Russian salad is taking shape, the last thing to do at this point, decorate it with slices of egg soda, olives, capers and of course lots of imagination.
Before serving, the Russian salad should be left to rest in the fridge for at least a couple of hours in gustarvela ad, then you can so that you prefer, it recommends not to overdo it as if eaten in abundance may be disgusting.
   The curious will know that in Russia, the Russian salad Salad Oliver call (for the inventor's name) or salad (to the origins of the inventor).

Sea salad

Ingredients • 200 g shrimp
• 250 g squid
• 250 g squid
• a handful of mussels
• 150 g peas
• 15 green olives
• 20 capers
• parsley
• fresh or a mayonnaise jar  
    Cut the squids into pieces and boil them in salted water with vinegar.
Open fire live mussels and set aside the molluscs.
Boil the peas and shrimp, possibly steam.
Coarsely chop the olives and capers.
Let cool, then mix with mayonnaise and regular salt.
Add the chopped parsley and, at the time of serving decorate the platter or bowl with sprigs of fresh parsley.

Rice salad

Ingredients • 250 gr. rice
• 1 jar little mayonnaise
• 1/4 red pepper cut into strips
• 2 small tomatoes
• 1 bottle of corned beef (Manzotin or similar)
• 1 spoon of maize 
   Rice salad dish known to be rich in flavour, with many ingredients where imagination is perhaps the only one true ingredient. Each of us has its own variation of rice salad, the important ingredients marry well with each other.
Salad of rice that we are going to prepare heavy enough, therefore, must be served as a dish.
First Cook rice, unsalted water, once cooled (about 15/20 minutes) add mayonnaise and mix well.
Now you can add the rest of the ingredients (except the tomatoes), if you prefer you can use the tuna fish instead of meat.
After mixed well everything, let stand the rice salad in refrigerator for at least 2/3 hours before serving add the tomatoes for decoration.
Although the recipe ends here, that can be added many other ingredients, such as green and black olives, hard-boiled eggs, peas, pickles and not only that, the only limit is the imagination ... Those that do not like mayonnaise can also not use it or simply to serve you.

Octopus salad special

Ingredients • 240 gr. Octopus cooked mince gi
• 300 gr. potato
• 150 gr. green bean
• 1 small bunch Basil
• 20 gr. Pine nut
• 1/2 garlic clove
• 1 tablespoon white vinegar
• oil
• Salt 
   Boil separately the potatoes and beans, then have them mince and mix them to Octopus.
Prepare the pesto with Basil and mix the pine nuts, garlic, a pinch of salt and 4 spoons of olive oil and vinegar.
Mix well and season the sauce with this salad.

Chicken Salad with asparagus

Ingredients • 500 g chicken breast slices
• 16 asparagus
• 350 g cherry tomatoes
• oil
• Salt
• pepper
• lemon 
   Remove the hard part with asparagus and boil in salted water, then drain and keep them aside.
Move the slices of chicken on an oiled Grill (or in a pan), salt and pepper and cook a few minutes per side, then cut them into strips.
Cut the asparagus tips, leaving whole tomatoes reduce them into wedges and put everything in a salad bowl.
Add the chicken and season with a sauce made with oil, lemon, salt and pepper.
You can use the balsamic vinegar instead of lemon, depends on your tastes.

Summer Salad

Ingredients • 3 potatoes
• 300 gr. green bean
• 2 red peppers
• 150 gr. quartirolo skinny
• oil
• mayonnaise
• mustard
• Salt
• Pepper  
   Boil the potatoes and beans separately, then allow to cool. Roast the peppers, peel them, remove the seeds and filaments inside then cut them into strips and place them in the middle of a plate.
Around arrange green beans and the potatoes around these not too thick sliced and diced cheese. Pour over sauce prepared with 3 tablespoons of oil, 1 teaspoonful of mustard, 1 tablespoon of mayonnaise, salt and pepper.

PEAR salad

Ingredients • 4 Large Ripe Pears
• 2 Tablespoons Sugar
• 1 small glass Distilled Pears
• 1 lemon
• 2 Tablespoons peeled almonds
• 1 Tbsp pine nuts
• 1 Tablespoon Sultanas 
   Pears, peeled and cut into cubes. Place them in a soup tureen and sprayed a little bit of lemon juice to prevent them from discolouring.
Cut to fillet the almonds and mix the pears together with pine nuts, raisins, sugar and brandy pear.
Turn right and take rest for at least 20 minutes before serving.

Pomodri salad and robiola d'Alba

Ingredients • 600 g tomatoes "ox heart"
• 2 small cucumbers
• 20 olives
• Basil
• 1 red onion
• 250 g robiola d'Alba
• 1 teaspoon dried oregano
• 1 clove of garlic
• vinegar
• oil
• salt and pepper 
   Cut the robiola to spicchietti and mix with 2 tablespoons of oil, a splash of vinegar and chopped basil leaves 3.
Cover with foil and refrigerate.
Squeeze on the bottom of a bowl the garlic with the garlic press, add 2 tablespoons of vinegar, 5 oil, salt, pepper, oregano and salt and mix well until it will be disbanded altogether.
Cut the tomatoes into pieces and put them in the salad bowl, combine the onion sliced and peeled cucumbers and cut into thin slices.
Add a handful of chopped basil leaves, olives, mix well and put in the fridge for half an hour.
When you serve combine robiola tomato salad, mix well and bring to the table.

Radish salad

   The quantities are for 4 people.
This recipe is really simple with radishes, fast but just as good, very good as lunch or dinner from the spring to prepare at the last moment.
    Slice the radishes with their leaves more hold, then toss with olive oil, salt and a few drops of balsamic vinegar.
Bring to the table and serve. Simple isn't it?
Bon Appetit!