Did you only salad for summer food? Refresh the salad for the season and replace the green leaves with more nutritious ingredients.
Salad was previously a decent pile of romaine, iceberg or leaf salad with spices, but in recent years the concept of salad has expanded. Often in a modern salad, the leafy salad is replaced by many other vegetables with delicious coincidences.
The thickest salads are well suited for winter, even as a lunch dish.
Give it a try for example, a delicious Greek winter salad. It relieves longing for a while, and the salad allows you to travel in an armchair to a warmer atmosphere through the kitchen. In addition to feta cheese, the plush food includes roasted vegetables, olives, citrus and herbs.
Country salad, that food that fills the summer days, also tastes cooler in the season. The salad is deftly prepared by roasting: stacking roots, chicken, grapes and croutons on the baking tray and letting the oven take care of cooking.
The rich salad is finished with boiled egg and avocado.
The country salad is deftly prepared on the baking sheet.
Herbs the bulging tabbouleh salad gets a wetter and more nutritious version by roasting cauliflower and tomatoes. More abundance in the salad comes when mixed with a bunch of goat cheese.
If you have leftover chicken, salmon or chickpeas from the previous meal, they can be perfectly combined with tabbouleh as a tasty addition.
This version of the tabbouleh salad has roasted cauliflower.
#Food #familiar #Greek #salad #youll #winter #salad #fills #stomach
