![]() ![]() Adjust the seasonings with salt and pepper. Toss the salad to coat the ingredients thoroughly with the dressing. 5 Whisk together the ingredients for the dressing. 4 Stir in the tomatoes, basil, parsley, capers and raisins. 3 Sauté the mushrooms, green onions and garlic in the remaining oil until softened. 2 Transfer the bread cubes to a large bowl. Stir the bread cubes then return them to the oven. Spread the bread cubes out onto a full-sheet pan and bake at 400☏ (200☌) for 10 minutes. 90 ml as needed for garnish as needed for garnish as needed for garnish 1 Toss the bread cubes with 2 fluid ounces (60 milliliters) of olive oil. 5 ml Fresh basil leaves Parmesan, grated 3 fl. 90 ml Salt and black pepper Garlic, chopped TT TT Olive oil Fresh parsley, chopped 1 tsp. (180 g) each METHOD Tossed Crusty bread, cut into 1-in. SALADS AND SALAD DRESSINGS 771 Panzanella Vegetarian (Italian Bread Salad) YIELD 6 Servings, 6 oz. (240-ml) serving: Calories 200, Total fat 13 g, Saturated fat 2 g, Cholesterol 0 mg, Sodium 30 mg, Total carbohydrates 19 g, Protein 4 g, Vitamin A 140%, Vitamin C 90%, Claims-low sodium good source of fiber high in vitamins A and C Garnish each serving with the cashews or sunflower seeds and lavash. 2 Add the carrots, raisins and lemon juice. ![]() Stir the diced avocado and garlic into the kale, mashing and stirring until the greens are coated with the avocado. Toss together until the kale is evenly coated with the oil. 60 g or sunflower seeds Lavash or flatbread as needed for garnish 1 Combine the kale and olive oil in a large bowl. 30 ml Salt and pepper TT TT Avocado, ripe, peeled and diced 6 oz. (240 ml) each METHOD Tossed Kale, stems removed, chiffonade 8 oz. (120-g) serving: Calories 280, Total fat 21 g, Saturated fat 3 g, Cholesterol 0 mg, Sodium 280 mg, Total carbohydrates 17 g, Protein 5 g, Vitamin A 30%, Vitamin C 60%, Iron 70%, Claims-no cholesterol good source of fiberħ70 CHAPTER TWENTY-FIVE Good Choice Vegan Raw Kale and Avocado Salad with Carrots, Raisins and Lemon Dressing YIELD 6 Servings, 8 fl. 5 Garnish with the olives and serve with pita bread or lettuce leaves. Adjust the seasoning with salt and pepper. Beat in the olive oil, then mix into the bulgur. 3 Add the green onions, parsley and mint. (Timing varies depending on freshness.) 2 Drain the bulgur and squeeze out all the excess water. Soak the bulgur until tender, approximately 2–4 hours. 60 g Pita bread as needed as needed Butterhead lettuce, washed as needed as needed 1 Place the bulgur in a bowl and cover with cold water. 120 g Pepper TT TT Black olives, pitted 2 oz. 90 ml Tomatoes, seeded, medium dice 4 oz. It also accompanies grilled fish, meat or vegetables. SALADS AND SALAD DRESSINGS 769 Tabouli Good Choice Vegan Tabouli is one of many small plate appetizers served throughout the Middle East with drinks before dinner. (30-g) serving: Calories 170, Total fat 12 g, Saturated fat 1.5 g, Cholesterol 5 mg, Sodium 250 mg, Total carbohydrates 15 g, Protein 2 g, Vitamin A 10%, Vitamin C 35%, Claims-good source of vitamin A rich in vitamin C Check the seasonings after chilling, adding more dressing if needed. 4 Combine the salad ingredients with as much of the dressing as needed to moisten and flavor the couscous. 3 Whisk together all the dressing ingredients. 2 Combine the couscous with the vegetables, olives and cheese. 180 ml Vegetable oil 1 Steam the couscous until tender set aside to cool. 180 g Red bell pepper, medium dice 11 Green bell pepper, medium dice 11 Cucumbers, peeled, seeded, 6 oz. ![]() (1.4 kg) METHOD Bound Couscous, pearl or Israeli 6 oz. Allows the meat to relax off the heat.768 C H A P T E R T W E N T Y - F I V E Good Choice Vegetarian Couscous Salad YIELD 3 lb. Describe what happens to a piece of meat when it is resting. ![]()
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