Salads - Recipes

Components:
1 can of pineapple
1 can of corn
1 medium celery canning jar
a piece of leek (6 grams)
10 dag cheese
5 eggs
1 medium apple (10 grams)
lemon juice
3 tablespoons mayonnaise
2 tablespoons cream 18%
sugar

Procedure:
Pineapple cut into cubes and drain the juice. Canned corn and celery drain the reservoirs. Rinse the leek and cut into cubes. Cheese cut into large cubes. Hard boil the eggs (preferably in water and peel the onion), cool, peel and cut into cubes. Apple peel, cleanse and rinse. Cut into large cubes and sprinkle with lemon juice.
Translate into a bowl of pineapple, corn, pickled celery, leek, cheese, eggs and apple. Add a few drops of lemon juice, mayonnaise and sour cream. Season to taste with a pinch of sugar. The whole mix together and chill in the refrigerator.

Components:
30 dag cheese
6 eggs
2 cans of canned corn
1 can of pineapple in syrup
5 cloves of garlic
mayonnaise
pepper

Procedure:
Cheese grate on the large mesh. Hard boil the eggs, cool and cut into cubes. Corn and pineapple drain the lagoons, and also pineapple cut into cubes. Peel the garlic and squeeze through smashed.
All the ingredients together to combine. Add the mayonnaise and season to taste with pepper and mix.

Components:
20 dag matiasów
10 grams of cucumber (weight after peeling)
3 grams of red onion
7 dag apples (weight after peeling)
lemon juice
5 dag cheese (sliced)
Sauce creamy mayonnaise:
3 tablespoons cream 18%
2 tablespoons mayonnaise
marjoram
parsley parsley (dried)
Cayenne pepper
pepper
salt

Procedure:
Matiasy pour milk and soak for about 20 minutes, then rinse under cold water, dry thoroughly and cut into cubes. Green cucumber peel, rinse and cut into cubes. Red onion peel scale, rinse and cut into small cubes. Apple peel, cleaned of coring, rinse and dry. Cut into cubes, sprinkle with lemon juice and mix. Slices of cheese cut into thin strips.
To translate bowl cream and mayonnaise. Add a pinch of crushed fingers flat-leaf parsley, marjoram, cayenne pepper, pepper and salt plain. The whole mix together.
The transparent salad bowl arrange prepared ingredients in the following order: matiasy, cucumber, half the sauce creamy mayonnaise, red onion, apple, remaining sauce creamy mayonnaise and spread on top of the strips of cheese.
The finished salad to put a few hours in the refrigerator.
None components have approximately five portions.
Bon Appetit.

Components:
6 eggs
1 can of pineapple
10 dag sunflower
½ teaspoon of coconut oil
10 dag season
12 dag apples (½ medium, weight after peeling)
lemon juice
10 dag cheese (sliced)
6 tablespoons mayonnaise
1 teaspoon mustard
salt
herbal pepper

Procedure:
Hard boil the eggs, cool, peel the shell, rinse and cut into cubes. Pineapple drain the lagoons and also cut into cubes. Sunflower brown it on coconut oil and cool. Rinse the leek, cut into half-slices, blanch and cool. Apple peel, cleaned of coring, rinse, cut into cubes and sprinkle with lemon juice. Cheese (sliced), cut into cubes.
In a bowl postpone eggs, pineapple, sunflower, leek, apple and cheese. Add the mayonnaise, mustard and a pinch of salt and herbal pepper to taste. Mix together, put it into a glass bowl and chill in the refrigerator.
None components have approximately 6 portions.
Bon Appetit.

Components:
1 medium celery canning jar
1 can of corn
3 eggs
5 dag season
10 dag cheese
10 grams frankfurters (approx. 2 pieces)
15 grams of pickled cucumbers
2 cloves garlic
3 tablespoons mayonnaise
3 tablespoons mustard
3 tablespoons cream 12%
hot pepper powder
sweet red pepper powder
marjoram
salt
herbal pepper

Procedure:
Pickled celery and corn drain the reservoirs. Hard boil the eggs, cool, peel the shells and cut into cubes. Rinse the leek and cut into cubes. Cheese grate on the large mesh. Frankfurters, cut into thin slices. Pickled cucumbers cut into cubes. Peel the garlic scale, rinse and cut into small cubes.
In a bowl celery postpone the canning corn, eggs, leeks, cheese, frankfurters, pickled cucumbers and garlic. Add the mayonnaise, mustard, sour cream, a pinch of sweet and hot paprika and crushed fingers marjoram. Season to taste with salt and pepper herb.
The whole mix together and put into a clean glass dish. Chill in the refrigerator.
None components have approximately 8 portions.
Bon Appetit.

Components:
50 dag tracks (matiasy)
3 eggs
20 dag cheese
35 dag potatoes
10 dag onion
20 grams of red beet
20 grams of pickled cucumbers
10 grams of canned peppers (may be red and yellow)
approx. 12 tablespoons mayonnaise
pepper
parsley parsley (dried)

Procedure:
Herring rinse, pour milk (about 1 cup), leave for about 30 minutes, then rinse with water, drain and cut into cubes. Hard boil the eggs, cool, peel the shell, rinse and separate the yolks and whites. Proteins cut into cubes, egg yolks and grate on large mesh (at the end of the preparation of salads). Cheese grate on the large mesh. Wash potatoes, boil in the skin, cool, peel and cut into cubes. Peel onion scale, rinse and cut into cubes. Wash the beets, cook until tender, peel and grate on the large mesh. Cucumbers and peppers canned drain with pickle and cut into cubes.
In a large, clear bowl in layers prepared ingredients in the following order: egg whites, ¾ matiasów, ¾ of cheese, 4 tablespoons of mayonnaise, a pinch of pepper and crushed fingers flat-leaf parsley, potatoes, onions, pickles, another 4 tablespoons of mayonnaise and a pinch pepper and crushed fingers flat-leaf parsley, red beets, canned peppers, remaining herring, the remaining 4 tablespoons of mayonnaise, a pinch of pepper and crushed fingers flat-leaf parsley. At the top, in the middle of salads distribute the state egg yolks and around the remaining cheese.
The finished salad to put a few hours in the refrigerator.
None ingredients enough for about 12 portions.
Bon Appetit.

Components:
50 dag tracks (Matias)
40 dag potatoes
1 can of red beans
4 eggs
10 dag apples (weight after peeling)
lemon juice
5 dag onion
4 tablespoons mayonnaise
2 tablespoons plain yogurt
2 tablespoons mustard
turmeric
Cayenne pepper
marjoram
parsley parsley (dried)
salt
pepper

Procedure:
Herring rinse in cold water. Transfer to a bowl pour cold water, add a few drops of 10% vinegar and leave for about 20 minutes. Then rinse, drain the water and cut into cubes. Wash potatoes and cook in the skin. Once cooled potatoes peel and cut into cubes. Red beans with pickle drain. Hard boil the eggs, cool, peel the shell, rinse and cut into cubes. Apple peel, cleaned of coring, rinse and cut into cubes. Drizzle with lemon juice and mix. Peel onion scale, rinse well and cut into cubes.
In a bowl translate herring, potatoes, red beans, eggs, apples and onions. Add the mayonnaise, yogurt, mayonnaise and a pinch of turmeric, cayenne pepper, crushed fingers marjoram and parsley parsley, and finally add salt and pepper to taste.
The whole mix together, put it into a glass bowl and refrigerate for about 60 minutes. Before serving on the table salad you can garnish with parsley.
None ingredients enough for about 12 portions.
Bon Appetit.

Components:
25 grams of pasta tortellini with ham
40 dag matiasów oil (average tray)
50 grams of pickles
can of canned corn
can of red beans canned
5 eggs
leek
8 tablespoons mayonnaise
parsley parsley

Procedure:
Tortellini pasta cook in salted water, drain and cool. Matiasy rinse and cut into cubes. Pickles and cut into cubes. Corn and red beans to corner with pickle. Hard boil the eggs, cool and cut into cubes. Leek cut into cubes.
All the ingredients put into a bowl. Add mayonnaise and mix thoroughly. Salad garnish with chopped parsley.
Bon Appetit.

Components:
30 grams pineapple (canned)
30 dag apples (weight after peeling)
1 tablespoon lemon juice
3 dag season
1 clove garlic
1 tablespoon oil (eg. Grape seed)
pepper
oregano
parsley parsley (dried)

Procedure:
Drain the pineapple pickle and cut into cubes. Apple peel, cleaned of coring, rinse and cut into cubes. Add the lemon juice and mix together.
Rinse the leek, cut into cubes and blanch. Cooled and then squeeze the water. Peel the garlic scale, rinse and grate with small mesh.
Translate into a bowl of pineapple, apples, leeks and garlic. Add the oil, a pinch of pepper, oregano and crushed fingers flat-leaf parsley.
Mix thoroughly translate into transparent bowl and chill in the refrigerator for 3-4 hours.
Given enough ingredients for about 4 servings.

Components:
10 dag cheese (plain - sliced)
10 dag cheese (spicy - sliced)
10 dag ham (tinned - sliced)
1 can of tropical fruits (tropical fruit cocktail)
2 eggs
3 dag season
3 dag walnuts
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 teaspoon mustard
lemon juice
pepper
oregano
parsley parsley

Sposób wykonania:
Plasterki żółtych serów i szynki konserwowej pokroić w krótkie paseczki. Owoce tropikalne (ananas, żółta i czerwona papaja, guava) osączyć z soku i pokroić w kostkę. Jajka ugotować na twardo, ostudzić, obrać ze skorupek, opłukać i pokroić w kostkę. Por pokroić w półplasterki, sparzyć i ostudzić. Orzechy włoskie pokroić.
Do miski przełożyć żółte sery, szynkę, owoce tropikalne, jajka, por i orzechy włoskie. Dodać majonez, jogurt naturalny, musztardę, kilka kropli soku z cytryny oraz szczyptę oregano i rozgniecionej w palcach natkę zielonej pietruszki.
Wszystko razem wymieszać, przełożyć do przezroczystej salaterki i schłodzić w lodówce.
Podane składniki wystarczą na około 6 porcji.

Components:
50 dag tracks (matiasy)
Cayenne pepper
thyme
25 grams of red beet
8 cloves
2 bay leaves
5 grains of black pepper
2 grains of allspice
2 grains of juniper
Vegeta
salt
20 dag onion
1 ½ tablespoons vinegar 10%
2 cloves garlic
approx. 1 cup oil

Procedure:
Matiasy rinse, cover with cold water and soak for about 1 hour. Then rinse, dry and cut into strips.
Red beets wash and put into the pot. Pour cold water (so that all are covered), add 4 cloves, 1 bay leaf, grains of black pepper, allspice, juniper and a pinch of Vegeta (without chemical additives) and salt. Active bring to a boil and cook over medium heat until the beets are soft. Then pull them out of the water, cool, peel, rinse and cut into strips.
Onions (preferably small) peel scale, rinse, dry and cut into the pen. Add the vinegar and mix by hand - so lightly crushed fingers until become fragility. Peel the garlic scale, rinse, dry and grate with small mesh.
In a transparent bowl in layers previously prepared ingredients in the following order: half of the onion, garlic, red beet, matiasy - they sprinkle a pinch of cayenne pepper and thyme, and other ingredients: onions, garlic, red beets and matiasy - sprinkled with a pinch of cayenne pepper and thyme. At the top of the salad to put the remaining cloves (4 pieces) and one bay leaf. At the end all pour oil, lightly compressing the bucket, all the ingredients were covered with oil.
Thus prepared to put the salad in the refrigerator for about 2-3 days to components of the przegryzły.
None components have approximately 6 portions.