Components on salad “Turtle”:

* Eggs – 4 piece
* Meat chicken (smoked) – 150 g.
* the Leek – 1 piece
* Apples – 2 pieces
* Cheese – 100 g.
* the Walnut – 150 g.
* Salad
The recipe of preparation of salad “Turtle”:

Dish we will lay out salad leaves, and on them layers we will lay out components.
1 layer – fibers of eggs grated.
2 layer – small cut smoked meat.
3 layer – mayonnaise.
4 layer – a leek cut by rings.
5 layer – the grated apples (it is better sour).
6 layer – mayonnaise.
7 layer – grated cheese.
8 layer – yolks.
9 layer – mayonnaise.
10 layer – the crushed walnut.
Of egg we do a head for a turtle. Legs – from walnut halves. By mayonnaise it is drawn net and we decorate ringlets from onions.

Salad “Turtle” is ready.

Bon appetit

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4. Vegan Caesar Salad Dressing with Meyer Lemon

   By: Kathy Hester (View Profile) Earlier this year I got myself a dwarf Meyer lemon tree. I have wanted one for a few years. It was only two feet tall, but already covered in green baby lemons. Now, six months later, I have about eight juicy yellow Meyer lemons to cook with. It looked beautiful on my [...]...

5. Grapefruit and Avocado salad

   Nutritional Info (Per serving): Calories: 134, Saturated Fat: 1g, Sodium: 60mg, Dietary Fiber: 4g, Total Fat: 9g, Carbs: 14g, Sugars: 7g, Cholesterol: 0mg, Protein: 2g Exchanges: Vegetable: 1, Fruit: 0.5, Fat: 2 Carb Choices: 1 Ingredients 8 cup(s) lettuce, mixed greens, torn 2 grapefruit, peeled and sectioned 1 avocado, pitted, peeled, and sliced 2 tablespoon vinegar, raspberry 2 tablespoon...

Components:
*      Beet – 1 piece
*      Potato – 3 pieces
*      Cheese firm – 100-150 g.
*      Eggs – 3-4 pieces
*      Carrots (big) – 1 piece
*      Pork – 300 g.
*      Green peas
*      Pomegranate – 1 piece
*      Walnuts – 50 g.
*      Mayonnaise
*      Garlic – 1 tooth.
*      Salt
Preparation:
Let’s boil a beet and a potato, we will cool, we will clear and we will rub on a large grater in different plates.
Crude carrots we will wash up, we will clear and we will rub on a small grater.
Eggs we will boil, we will clear and we will rub fibers on large, and yolks on a small grater in different plates.
Meat we will boil and we will cut with cubes or straws.
Cheese we will rub on a large grater.
Walnuts we will small chop. Garlic we will squeeze out , and to mix with mayonnaise.
Now we will lay out salad layers, greasing everyone with the mayonnaise mixed with garlic:

1st layer: a potato (half)
2nd layer: a beet
3rd layer: carrots (half)
4th layer: walnuts (half)
5th layer: meat (half)
6th layer: a potato (remained)
7th layer: egg yolks
8th layer: cheese (half)
9th layer: meat (remained)
10th layer: carrots (remained)

From above it is good to miss the mark salad with mayonnaise and to decorate under «a Monomah Cap».

Bon appetit

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Nutritional Info (Per serving):

Calories: 134, Saturated Fat: 1g, Sodium: 60mg, Dietary Fiber: 4g, Total Fat: 9g, Carbs: 14g, Sugars: 7g, Cholesterol: 0mg, Protein: 2g

Exchanges: Vegetable: 1, Fruit: 0.5, Fat: 2

Carb Choices: 1

Ingredients

• 8 cup(s) lettuce, mixed greens, torn
• 2 grapefruit, peeled and sectioned
• 1 avocado, pitted, peeled, and sliced
• 2 tablespoon vinegar, raspberry
• 2 tablespoon avocado oil, or olive oil
• 1 tablespoon water
• 1 teaspoon sugar
• 1/8 teaspoon salt

Preparation

1. On a large serving platter or 6 individual salad plates, arrange the mixed salad greens and/or spinach, grapefruit sections, and avocado slices.
2. For dressing, in a small bowl, whisk together raspberry vinegar, avocado or olive oil, the water, sugar, and salt. Drizzle over the salad mixture

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By: Kathy Hester (View Profile)

Earlier this year I got myself a dwarf Meyer lemon tree. I have wanted one for a few years. It was only two feet tall, but already covered in green baby lemons. Now, six months later, I have about eight juicy yellow Meyer lemons to cook with.

It looked beautiful on my deck, and the white flowers were very fragrant. Unfortunately, I had to cut off the branch that was blooming to get rid of an unidentified icky pest that was trying attack it. I’m not sure if I’ll be harvesting much next year, so I want to make the best of what I have now.

In a warm climate, you could plant it outside, but I’m keeping mine in a pot. This way I can enjoy the green foliage inside during the winter and bring it outside for the summer.

If you haven’t used Meyer lemons before, you are in for a treat. They are sweeter, more of a cross between a mandarin orange and a lemon. Also the skin is much thinner. In fact, so thin that when I hit it on the counter to get it ready to juice, it busted open and went all over me and the floor. Let that be a lesson you don’t have to learn first hand!

I used the juice of my first lemon to make this dressing:

Eggless Caesar Salad Dressing with Meyer Lemon
(Serves 2 – 4)

* 1 tablespoon eggless Mayo
* 1 clove garlic, minced
* 1/2 teaspoon Dijon Mustard
* 1/2 Meyer lemon, juiced
* 1/2 vegan Worcestershire sauce
* Pinch of salt
* 1/4 cup olive oil
* Pepper to taste

Combine all the ingredients in a wooden salad bowl. Mix thoroughly.

Wash and dry a small head of romaine and tear into small pieces. Add lettuce to salad bowl. Toss until the dressing is clinging equally on all the leaves.

Serve with fresh ground pepper and freshly shredded Parmesan.
Source
Permanent link to this post: http://blog.food-drink-recipes-free.com/2008/12/vegan-caesar-salad-dressing-with-meyer-lemon/

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