Summer Food: 600 Delicious Recipes For Hungry Party Guest (Fingerfood, Party-Snacks, Dips, Cupcakes, Muffins, Cool Cakes, Ice Cream, Fruits, Drinks & Co.)

Summer salads - fresh recipe ideas for the warm season

Crisp seasonal vegetables, fresh lettuce and many other ingredients here make for colorful variety: Try summer salads with tomatoes, cucumber, peppers or zucchini, summer salads with couscous, feta, mozzarella or parmesan. This delicious summer salads taste for barbeque, as food for the trip to the countryside as a light dinner on the balcony. The best summer salads for an entire season!

Mecklenburg summer salad

Ingredients for 4-6 meals

2 cans so to the 425 milliliters) large white beans

1 small (so to the. 200 grams) Fenchelknolle

1 red and yellow pepper

2 red onions

1 small head Lollo Bionda Salad

2 bunches arugula

150 grams of whole milk yogurt

120 grams of salad mayonnaise

Salt and freshly ground pepper

250 grams of mozzarella cheese

4 sprigs of sage

10 thin slices prosciutto

7 tablespoons olive oil

4 tablespoons white balsamic vinegar

1 pinch of sugar

Paper towels

The preparation sequence

Give beans on a sieve, let dry and underwater washing well. Fennel and red pepper Clean, disassemble underwater washing into two parts. All in thin slices or rings crush or slice. Peel the onions and chop or slice into thin rings.

Clean lettuce, clean water, plucking small and let dry thoroughly. Arugula clean water, clean, leave them to dry. Half with yogurt and mayonnaise puree and season with salt and pepper. Allow to dry mozzarella and chop small.

Clean sage in water, pat dry, pluck leaves. 5 ham slices next to each other and half of the sage on distributing it put the other slices.

Every shred ham piece again into two halves. Heat 2 tablespoons oil in a skillet, ham pieces of each side so therein the. Sauté 1 minute. Let dry on paper towels.

Vinegar with salt, pepper and sugar, whisk. 5 tablespoons of oil in a thin stream embezzled. All prepared salad ingredients, mix until arugula sauce and prosciutto chips, with the vinaigrette.

With the rocket sauce a few drops Serve it with ham and chips and bring to the table. Serve with bread.

Asparagus and mango salad

Serves 4 meals

1 kg green asparagus

Salt and freshly ground pepper

1 pinch of sugar

1 ripe mango (so to the. 500 grams)

2 small red onions

1 red chilli

3 Bio-lime

2 tablespoons white wine vinegar

6 tablespoons oil

200 grams of fresh goat's cheese

The preparation sequence

Prepare asparagus in boiling salted water and simmer for 2-3 minutes, cooking. Deter pouring with cold water and allow to dry.

Mango peel. Pulp crush the stone into narrow columns. Peel the onions, chop in half and chop into thin strips. Asparagus, mango and onion mix.

Cleaning For the vinaigrette Chili, cut lengthwise, remove seeds, chop and wash under water in very thin rings. Bio-lime hot underwater wash and dry. 1 chop into thin slices, from the other the cup finely rub. Express 2 limes. Vinegar, lime juice, shawls and chili mix. Season with salt, pepper and 1 pinch of sugar. Propose including oil.

Mix vinaigrette with the salad and let stand briefly, then season to taste. Arrange salad, crumble goat cheese over it and decorate with slices of lime.

Green potato and asparagus salad

Ingredients for 6 meals

1.5 kg new potatoes

6 eggs (size M)

750 grams of green asparagus

6 shallots

150 grams of lean smoked bacon

1-2 tablespoons oil

120 milliliters of white wine vinegar

1 teaspoon vegetable stock (instant)

2-3 tablespoons liquid honey

3 teaspoons Dijon mustard

Salt and freshly ground pepper

2 bunches (so to the. 300 grams) mixed herbs for Frankfurt Green Sauce

120 grams of salad cream

120 grams of sour cream

The preparation sequence

Thoroughly clean potatoes in water. Covered in boiling water so the. Cook for 20 minutes. Meanwhile eggs cook 6-8 minutes awake soft in boiling water.

Asparagus cut generously underwater washing and woody ends. Chop asparagus into small pieces. Drain potatoes, cold discourage and eventually peel. Shred or chop into four pieces depending on the size in half.

Shallots Peel and finely dice. Bacon chop into small strips. Heat oil in a large skillet. Bacon crispy fry. Shallots, fry until soft. Remove.

Asparagus in hot cooking fat while turning so to the. Sauté 5 minutes. Deglaze with vinegar and 1/4 liter of water and heat again. Broth, honey and mustard and stir vigorously season with salt and pepper. Add bacon and shallot Mix again and all hot under the potatoes mixing How to. Infuse for 30 minutes.

Meanwhile, for the sauce clean herbs in water, shake dry, pluck leaves and finely shred or chop chives into small rings. Salad cream, sour cream and herb mix. Season with salt and pepper.

Put the herb on the potato and mix everything. Peel eggs, coarsely chop and spread over the potato salad.

Ciabatta Bread salad with tomatoes, olives and feta

Serves 4 meals

150 grams Ciabatta bread

1 red onion

3 yellow tomatoes

3 green tomatoes

120 grams cherry tomatoes

1/2 cucumber

4 tablespoons red wine vinegar

1/2 teaspoon sugar

Salt and freshly ground pepper

4 tablespoons olive oil

120 grams kalamata olives

5 teaspoons capers

200 grams feta cheese

4 sprigs basil

The preparation sequence

Ciabatta tear into bite size pieces and heated, preheated oven Electric stove: 120 ° C / with convection: 75 ° C) so the. Dry for 20 minutes.

Peel onion, chop in half and crush into fine rings. Clean tomatoes in water, wipe dry. Mince green and yellow tomatoes in half, remove the stalk. Chop tomatoes in columns.

Clean cucumber in water, dry it, clean it, chop lengthwise into two halves. Each half lengthwise into thirds and chop into small pieces.

Vinegar with sugar, salt and pepper, embezzled oil. Give bread, onion, tomatoes, cucumber, olives and capers in a bowl, give vinaigrette over it. Salad and refrigerate so the. Infuse 20 minutes.

Feta cubes. Clean basil in water, shake dry, pluck leaves and chop into strips. Serve salad in bowls and garnish with feta and basil.

Colorful salad on ciabatta bread

Serves 4 meals

1 fresh ciabatta bread (so to the. 500 grams)

50 grams of butter

300 grams Kassel Salmon

4-5 tablespoons of oil

600 grams of colorful peppers

250 grams of cucumber

150 grams of radish (net)

1 Mini romaine lettuce (so to the. 150 grams)

1 medium onion

3 tablespoons white balsamic vinegar vinegar

Salt and freshly ground pepper

125 grams Mayonnaise

80 grams of tomato ketchup

2 tablespoons milk

1 tablespoon Worcestershire sauce

1/2 teaspoon sugar

The preparation sequence

From the bread to the center wedge-shaped cut a lid. Crushing lid into small cubes. Melt butter in a large frying pan and fry the bread cubes crispy while turning brown. Remove from the skillet and allow to cool.

Kassel also chop into cubes. Heat 2 tablespoons oil in a skillet and fry the Kassel under Apply for 4-5 minutes. Also let cool.

Clean pepper, cucumber, radish and romaine lettuce, let underwater wash and dry. Diced peppers and chop radishes in columns. Chop cucumber lengthwise into four pieces and chop into slices. Lettuce into strips crush. Peel and chop the onion.

Vinegar, salt, pepper and onion mix. 2-3 tablespoons of oil misappropriated. Mix pepper, cucumber, radishes, lettuce and smoked with Bratsatz with the vinaigrette. Fill bread with plenty of salad. Give remaining salad in a bowl.

Mayonnaise, ketchup and milk mix. Season with Worcestershire sauce, salt, pepper and sugar. Something distributing the cocktail sauce over the salad in the bread and sprinkle with croutons. Crush bread into 4 pieces. Remaining sauce and croutons and other salad rich now.

Fresh mozzarella-melon salad

Ingredients for 6-8 meals

5 tablespoons balsamic vinegar

Salt and freshly ground pepper

1 teaspoon brown sugar

6 tablespoons of good olive oil

400 grams of mozzarella

1 kg watermelon

3 ripe nectarines

1 large Pflücksalat

1 bunch mint

The preparation sequence

For the vinaigrette vinegar, salt, pepper and so the. 1 teaspoon sugar. Propose including oil.

Mince mozzarella into pieces. Crush melon in columns. Pulp from the shell crushing and leaching the cores. Shred flesh into pieces. Clean nectarines in water, chop into two halves, stone and chop into slices.

Clean Pflücksalat, clean water, spin dry and tear into large pieces. Clean mint in water, shake dry and pluck leaves. Mix all salad ingredients prepared with the vinaigrette.

Peppers and courgette salad with mozzarella and dried meat

Serves 4 meals

1 yellow pepper

1 red bell pepper

2 zucchini

2 cloves garlic

4 sprigs of rosemary

4 tablespoons olive oil

Salt and freshly ground pepper

8 tablespoons balsamic vinegar

120 grams of arugula

125 grams of mozzarella cheese

16 discs (so around. 50 grams) Bündnerfleisch

The preparation sequence

Clean peppers, chop underwater washing and in strips. Clean zucchini in water, clean and chop into slices. Peel garlic and roughly chop. Rosemary in clean water, shake dry.

Heat 2 tablespoons oil in a skillet and zucchini as to the fact that. Sauté 3 minutes, turning. Half fry garlic and rosemary. Season with salt and pepper.

Deglaze with 4 tablespoons of vinegar. Zucchini remove, wipe skillet and repeat the procedure with paprika.

Arugula clean water, clean, shake dry. Mozzarella teasing. Sautéed vegetables, arugula, mozzarella and dried beef garnish bring to the table.

Orzo Salad on Mecklenburg Art

Ingredients for 6 meals

300 grams Orzo pasta (also orzo or maneštra, or pasta or rice Risoni)

1 cucumber

2 red peppers

1 onion

2-3 cloves of garlic

150 grams of pickled hot peppers

2 bunch parsley

400 grams of Greek feta cheese

175 grams of black olives

2-3 lemons

Salt and freshly ground pepper

1 pinch of sugar

120 milliliters of virgin olive oil

The preparation sequence

Noodles cook in boiling salted water according to package directions, drain, rinse in cold water and let dry thoroughly.

Cucumber and paprika clean, roll under water Wash and finely. Peel the onion and garlic, chop finely, and chop. Allow to dry peppers, put aside 6 pieces. Of the remaining hot peppers, cut the stalk and chop flesh into rings.

Clean parsley in water, shake dry, pluck leaves from the stems and coarsely chop. Finely dice the cheese. Give Prepared ingredients with olive and other hot peppers in a bowl.

Shred lemon in half, squeeze juice. Juice with salt, pepper and sugar condiments, beat oil underneath. Vinaigrette with salad mix.

Fill salad for transport in a leak-proof container and before serving so the. Marinate 30 minutes. Serve with flatbread.

Potato salad with fried zucchini, peppers and chickpeas

Serves 4 meals

1 kg waxy potatoes

1 zucchini

1 red bell pepper

1 can (425 milliliters) chickpeas

6-8 stalks of parsley

1 medium onion

2 cloves garlic

250 grams of creamy whole milk yogurt

5 tablespoons olive oil

1/2 untreated organic lemon (juice and peel)

Salt and black pepper

1 pinch of sugar

1 pinch ground cumin

The preparation sequence

Potatoes under water washing in boiling water so the. Simmer 20 minutes, cooking. Meanwhile clean zucchini in water, clean and chop lengthwise into four pieces. Chop into pieces quarter. Clean peppers in water, clean and chop into slices.

Leave to dry in a colander chickpeas. Pat parsley underwater washing and dry. Papers and pluck until something for decoration, coarsely chop.

Drain potatoes, rinse with cold water, peel and chop into cubes. Peel onion and garlic and chop finely. Mix yogurt, 3 tablespoons oil, citrus juice and shawls, onion and garlic half. Season with salt, pepper and sugar. Season with cumin.

Heat 2 tablespoons oil in a large skillet. Zucchini and peppers while turning so to the. 4 minutes fry so to. Add remaining 1 minute before the end of cooking with garlic salt and pepper. Mix potatoes, zucchini, peppers, chickpeas and parsley.

Dressing stir into the salad. Garnish with parsley. Serve with crumbled feta cheese.

Grilled zucchini salad with pine nuts and Parmesan

Serves 4 meals

3 small zucchini (so about 200 grams)

4 tablespoons Balsamic Vinegar

Salt and freshly ground pepper

1 teaspoon sugar

4 tablespoons olive oil

40 grams of pine nuts

150 grams of radicchio salad (so to. 1/2 head)

1/2 saucepan, Cauldron or other vessel basil

40 grams grated parmesan

Oil for frying pan

The preparation sequence

Clean zucchini, leave under water and dry washing well. Shred zucchini lengthwise into 2-3 mm thin slices (best with a slicer).

A grill pan and auspinseln with oil. Zucchini slices in portions, with contact as to the. Grill 4 Minutes, place it on a large plate.

Vinegar, salt, pepper and sugar. Olive oil embezzled. Let a few drops of it and 15-20 minutes zucchini with the vinaigrette.

Roast pine nuts in a frying pan without fat and remove them quickly. Clean radicchio, leave under water and dry washing well.

Leaves pluck into large pieces. Clean basil in water, shake dry and pluck off the leaves. Put pine nuts and some basil leaves to sprinkle aside.

Mix radicchio, remaining basil and pine nuts gently with marinated zucchini slices. Arrange lettuce on a large platter and sprinkle with Parmesan planing and basil

Mecklenburg peasant salad with fried feta

Serves 4 meals

200 grams feta cheese

1 egg (size M)

4 tablespoons flour

8 tablespoons breadcrumbs

1 romaine lettuce heart

1 cucumber

400 grams of tomatoes

1 bunch of parsley

200 grams kalamata olives

200 grams of pepperoni (glass)

120 milliliters + 4 tablespoons of olive oil

4-6 tablespoons citrus juice

Salt and freshly ground pepper

The preparation sequence

Cheese in the so. 1.5 cm thick strips crush. Egg in a deep dish, whisk together. Strip contact successively in flour, egg and breadcrumbs.

Romaine lettuce clean, chop underwater washing and in strips. Clean cucumber in water, clean, chop lengthwise into four pieces and chop into slices. Clean tomatoes in water, clean and chop into slices. Clean parsley in water, shake dry, pluck leaves from the stems and chop. Prepared condiments, olives and hot peppers in a large bowl mix.

Heat 120 milliliters oil in a skillet and cheese so therein the. Sauté for 5 minutes under contact. Marinate salad with lemon, 4 tablespoons oil, salt and pepper. Bring finished cheese ticks and salad on the table.

Pasta salad with baguette Salami

Serves 4 meals

500 grams of rigatoni noodles

150 grams of salad cream (with 40% low-fat yoghurt)

1 tablespoon honey

6 tablespoons fruit vinegar

Salt and freshly ground pepper

2 bags so to the 120 grams) leaf salad mix

2 red onions

150 grams Baguette Salami

The preparation sequence

Noodles cook in boiling salted water according to package directions. Salad cream with 4 tablespoons of water and vinegar mix and season strong with honey, vinegar, salt and pepper.

Drain the pasta and rinse with cold water. Clean lettuce in water, shake dry and pluck small depending on the size. Peel the onions and chop into strips. Mince sausage slices in half. Pasta and sauce mix, stir in salad and sausage.

Cucumber Couscous salad with mint and cream cheese

Serves 4 meals

5 tablespoons olive oil

250 grams Couscous

25 grams of butter

1/2 cucumber (so to the. 200 grams)

150 grams of green onions

200 grams of romaine lettuce hearts

1/2 bunch mint

2 Bio-lime

Salt and freshly ground pepper

1/4 teaspoon cumin

200 grams of cottage cheese (20% fat)

The preparation sequence

Heat 250 milliliters saltwater once. Take saucepan, Cauldron or other vessel from the oven. 1 tablespoon oil and couscous while stirring to give. In a closed saucepan, Cauldron or other vessel as to the. Swell 4 minutes. Butter and loosen with a fork couscous and thereby spread melted butter.

Clean cucumber in water, clean, eighths lengthwise and chop into slices. Lauchzwiebel clean, chop and wash under water into fine rings. Clean lettuce, clean water, shake dry and chop into strips. Clean mint in water, shake dry, pluck leaves from the stems and chop. Crush lime in half and squeeze juice.

Lime juice and 4 tablespoons of olive oil Whisk. Season with salt, pepper and cumin. Couscous, cucumber, mint, except as to the. 1/4 mix the cheese, spring onion and marinade. Season with salt and pepper.

Mix cheese and remaining mint, season with pepper. Arrange salad and crumble cheese. Serve with thin flatbread.

Chickpea salad with buffalo mozzarella

Serves 4 meals

1 can (425 milliliters) chickpeas

4 red onions

400 grams cherry tomatoes

1 bunch of chives

2 balls so to the 125 grams) buffalo mozzarella cheese

75 milliliters brighter balsamic vinegar

Salt and freshly ground pepper

1 pinch of sugar

2 teaspoons pesto (glass)

3 tablespoons olive oil

The preparation sequence

Pour chickpeas in a colander, rinse with cold water and let dry thoroughly.

Peel the onions and chop into fine rings. Clean tomatoes in water, cleaned in two parts disassemble or crush into four pieces. Chives in clean water, shake dry, set aside 4 straws for embellishing. Mince remaining chives in rolls. Allow to dry and shred mozzarella into slices.

Stir for vinaigrette vinegar, salt, pepper, sugar and pesto. Propose including oil. Mix peas, chives, onions, tomatoes and vinaigrette.

Distribute mozzarella on four serving plates, arrange lettuce over and bring to the table. Decorate with 1 Schnittlauchhalm. Serve with flatbread.

Couscous salad with herbs and apricot

Serves 4 meals

150 grams of dried apricots soft

1 pinch of salt

4 teaspoon + 4 tablespoons of olive oil

250 grams Couscous

150 grams of green onions

3 sprigs of rosemary

8 stalks thyme

2 pots of basil

1 untreated organic lemon

1 clove garlic

1-2 red chillies

1 pinch ground cumin

1 pinch ground coriander

150 grams feta cheese

The preparation sequence

Chop apricots in half. Heat 250 milliliters saltwater once. Saucepan, Cauldron or other vessel from the oven take 4 teaspoons oil, apricots and couscous with gentle stirring to give. In a closed saucepan, Cauldron or other vessel as to the. Swell 5 minutes.

Clean the spring onions, chop underwater washing and rings. Clean herbs in water, shake dry needles and leaves, for embellishing, pluck up on something.

Hot clean lemon in water, wipe dry, peel off shell with a zester in thin strips. Herbs and lemon zest finely chop. Peel garlic and press through a garlic press. Chili clean, chop and wash under water into fine rings. Herbs, lemon zest, chilli and 4 tbsp oil mix. Shred lemon in half, squeeze juice.

Couscous with 4-6 tablespoons citrus juice marinade. Season with salt, cumin and coriander. Crumble cheese. Serve salad with herb marinade a few splashes on it and sprinkle cheese. Garnish with herbs

Verde Noodle Salad with Salsa Tuna

Ingredients for 10 meals

1 kg short thick noodles (as Tortiglioni)

Salt and freshly ground pepper

200-250 grams of rucola (arugula)

3 bunch of parsley (for example, smooth)

4 garlic cloves

3 lemons (including 2 Bio)

1/4 liter of olive oil

per 1 glass (370 milliliters) green and black olives (pitted)

3 cans so to the 185 g) tuna (in its own juice)

50-120 grams of pine nuts

2 peppers (for example, yellow and red)

The preparation sequence

Pasta in boiling salted water so the. Simmer 12 minutes until al dente, cooking. Drain.

Arugula and parsley Clean, clean water. Peel garlic, mince. Hot clean organic lemons in water bowl rub. Express all lemons. Arugula, parsley, garlic and oil Puree with a hand blender to stick creamy paste. Lemon zest and stir in juice. Salsa to taste. Mix half with the noodles.

Olives and tuna dry. Olive chop coarsely. Roast pine nuts and let cool. Clean peppers, clean water, shred into strips. Mix everything and remaining salsa under the pasta, season to taste.

Fiery Tomato salad with chicken fillet

Ingredients for 4-6 meals

4 chicken fillets so the so the. 150 grams)

10-12 tablespoons of olive oil

Salt and coarse ground pepper

1.2 kg ripe tomatoes (for example, shrubs, meat and plum tomatoes, red and yellow cherry tomatoes, green and black tomatoes)

1 small onion

1 green pepper

2 fresh green chillies

1 bunch of parsley

6-8 tablespoons white balsamic vinegar

1-2 splashes Tabasco

1 pinch of sugar

The preparation sequence

Pat meat underwater washing and dry. In 2 tablespoons hot oil on each side fry 6-7 minutes. Season with salt and pepper. Remove and let cool.

Clean tomatoes, mince underwater washing and depending on the size in half, chop into four pieces, chop in columns or slices. Onion peel and finely dice. Clean peppers, chop underwater washing and in pieces. Chop hot peppers lengthwise into two halves, clean, chop and wash under water into fine strips. Clean parsley in water, shake dry and finely shred.

Whisk the vinaigrette for vinegar, salt, pepper, Tabasco and a little sugar. 8-10 tablespoons oil vigorously beating underneath. Prepared salad ingredients and mix vinaigrette, season to taste. Cut fillets and serve it, and bring to the table.

Couscous salad with avocado and strawberries

Serves 4 meals

Salt and freshly ground pepper

2 tablespoons + 1 pinch of sugar

8 tablespoons oil

250 grams of couscous (instant)

3 carrots

1 small onion

60 grams of pine nuts

2 organic lemons

1 bunch of parsley

350 grams of strawberries

1 ripe avocado (so to the. 250 grams)

The preparation sequence

300 milliliters of water with the so. Heat 1/2 teaspoon salt and 1 tablespoon of oil once. Couscous stir, remove from heat or hot plate and covered so the. Let soak for 5 minutes. Fluff with a fork.

Carrot peel, chop underwater washing and cut into small cubes. Peel onion and chop finely. Golden brown pine nuts in a frying pan without fat roast. Remove. Heat 1 tablespoon of oil in the frying pan. Carrots sauté 2-3 minutes. Onion and so admit to. Next fry 2 minutes. 2 tablespoons of sugar and sprinkle with caramelize bright. Remove from heat, season with salt and pepper and allow to cool.

Hot lemon in clean water, dry and grate the peel. Crush lemons in half and squeeze. Lemon zest, juice, salt, pepper and stir 1 pinch of sugar. Beat 6 tablespoons of oil underneath.

Clean parsley in water, shake dry, pluck leaves and finely shred. Clean strawberries in water, clean, chop small. Chop avocado in half, stoning, loosen the flesh from the shell and chop small.

All salad ingredients and lemon vinaigrette mix and let something. Again season with salt and pepper and bring to the table.

Zucchini salad with broccoli pesto

Ingredients for 6 meals

2 zucchini (so to the. 400 grams z.B. grüne and yellow)

1 large bunch of arugula (so to the. 60 grams)

500 grams of broccoli

Salt and freshly ground pepper

2 cloves garlic

50 grams almonds skinless

50 grams Parmesan (piece)

120 milliliters of good olive oil

The preparation sequence

Clean zucchini, Planing underwater washing and with a peeler or with the slicer lengthwise into very thin slices. Clean arugula, chop underwater washing and coarse. Mix zucchini and arugula in a bowl.

Clean broccoli, divide underwater washing and into small florets. Broccoli in a little boiling salted water so the. 2 minutes simmer, cooking. Drain broccoli and place in a mixing bowl high.

Peel garlic and roughly chop. Almonds chop. Parmesan rub. Put the garlic, almonds and parmesan to the broccoli. All coarse puree with a hand immersion blender. Pour oil, weiterpürieren here. Season vigorously with salt and pepper.

Give broccoli pesto over the zucchini salad and mix everything. Season salad with salt and pepper.

Kühlungsborner summer salad with chicken

Serves 4 meals

4 Organic chicken fillets so the so the. 150 grams)

7 tablespoons olive oil

Salt and freshly ground pepper

1 pinch of sugar

1 kg ripe apricots

500 grams cherry tomatoes

4 tablespoons white wine vinegar

1 bunch basil

150 grams of fresh goat's cheese

3 tablespoons dark balsamic cream

The preparation sequence

Pat meat underwater washing and dry. Heat 2 tablespoons oil in a skillet. Meat in from each side so the. Sear 6 minutes and add salt and pepper. Meanwhile clean apricots in water, chop into two halves, stone and chop into slices. Tomatoes broken down into two parts under water washing.

Spice vinegar with salt, pepper and 1 pinch of sugar. 5 tablespoons of oil vigorously beating underneath. Apricots, tomatoes and vinaigrette mix. Season with salt and pepper.

Clean basil in water, shake dry, pluck off the leaves and fold into the salad. Crumble cheese over it. Meat chop into slices and serve with the salad and bring to the table. With balsamic cream drizzled arrange on the plate and bring to the table. Serve with ciabatta.

Chickpeas and bean salad

Serves 8-10 meals

4 doses so the 425 milliliters) chickpeas

2 cans so to the 425 milliliters) Kidney Beans

500 grams of tomatoes

1 large (so to the. 650 grams) cucumber

500 grams Cabanossi sausage

400 grams feta cheese

2 bunch parsley

1 onion

squeeze of lemon juice 3-4

Salt and freshly ground pepper

1 pinch of sugar

150 milliliters Oil

The preparation sequence

Chickpeas and beans in a large sieve, let dry and underwater washing well. Clean tomatoes in water, clean and chop into pieces. Clean cucumber in water, clean and dice small. Kabanossi and feta into cubes small. Clean parsley in water, shake dry. Pluck leaves and until something for embellishing, mince. Peel onion and chop finely.

All prepared ingredients with beans and peas mix. Citrus juice with salt, pepper and sugar, whisk, beat oil underneath. Vinaigrette and salad mix. Season just before serving and garnish with parsley. Serve with flatbread.

Layer salad - recipe ideas for yummy impostor

Layer salad with pasta and smoked

Serves 4 meals

300 grams of pasta Fussili

Salt and freshly ground pepper

400 grams triggered Kasseler chop

1 tablespoon oil

4 eggs (size M)

2 carrots

1 head romaine lettuce

1 organic lemon

150 milliliters of whole milk yogurt

4 tablespoons salad cream (36% fat)

1 teaspoon sugar

1 bunch of chives

The preparation sequence

Noodles cook in boiling salted water according to package directions.

Clean meat in water, pat dry and chop into fine strips. Heat oil in a frying pan. Meat is under Apply as to the. Sauté 5 minutes crispy. Eggs in boiling water so the. Cook 8 minutes hard. Drain deter, and peel. Drain the pasta, rinse and let dry thoroughly.

Carrot peel, chop and wash under water into fine strips. Clean lettuce, clean water, shake dry and chop the individual sheets into bite size pieces. Clean Lemon in water, wipe dry and rub half of the shell fine. Shred lemon in half, squeeze juice. Yoghurt and salad cream mix, season with salt, pepper, sugar, citrus juice and shawls.

Chives in clean water, shake dry and chop finely and add to the dressing. A layer noodles, some salad, carrot strips, remaining noodles, meat and other salad layers into a glass bowl and top it each layer with the dressing a few splashes. Chop eggs into thin slices. Layer salad with egg slices and parsley garnish.

Melon Tortellini salad with smoked salmon layer

Serves 4 meals

2 packs so around 200 grams) Tortellini with ricotta and ham filling (refrigerated section)

1 cucumber (as to the. 400 grams)

1/2 bunch spring onions

1 cantaloupe melon (as the. 900 grams)

1 bunch of herbs for green sauce

4 tablespoons vinegar

1 teaspoon mustard

1 tablespoon citrus juice

4 tablespoons oil

Salt and freshly ground pepper

150 grams of smoked salmon slices

The preparation sequence

Noodles cook in boiling salted water according to package directions. Pouring, cold discourage and let cool. Cucumber peel, along chop into four pieces and chop into pieces. Clean the spring onions, chop underwater washing and rings.

Crush melon in half, remove seeds, cut out from the pulp balls. Clean herbs in water, pat dry, pluck leaves from the stems and finely shred.

Vinegar, mustard, citrus juice, salt and pepper. Propose including oil. Tortellini, spring onions, melon, cucumber, herbs and salmon layers in a bowl and top with vinaigrette a few splashes.

Mexican layer salad with tortilla chips

Serves 8-10 meals

750 grams chicken fillet

Salt and freshly ground pepper

1 pinch Edelsüßpaprika

2 tablespoons oil

2 packs so around 200 grams) sour cream

2 tablespoons fruit vinegar

120 milliliters of milk

200 grams of cheddar cheese (piece)

2 cans so to the 425 milliliters) kidney beans

1 can (425 milliliters) Corn on the Cob

4 tablespoons tomato chili sauce Texicana Salsa (bottle)

500 grams of tomatoes on the vine

1 ripe avocado

2 tablespoons lime juice

1 dash Tabasco

1 small iceberg lettuce

75 grams of tortilla chips

The preparation sequence

Clean chicken fillet in water, pat dry. Season with salt, pepper and paprika. In the hot oil all around so the. Sauté 10 minutes. Let cool down.

Sour Cream, vinegar and milk until smooth. Season with salt and pepper. Cheese rub coarse. Beans and corn, rinse and let dry. Both mix with tomato chili sauce.

Tomato underwater washing and dice. Chop avocado in half, stone, loose flesh from the peel and dice. Instant mix with tomato and lime juice. Season with salt and Tabasco.

Clean salad, shred underwater washing and in strips. Shred chicken into slices. Prepared ingredients in a large glass bowl layers, while each layer with sour cream dressing a few splashes on it. Mind. 6 hours or refrigerate overnight. Before serving, sprinkle with chips.

Layer salad with Parma ham, radishes and beetroot sprouts

Serves 4 meals

1 teaspoon + 5 tablespoons good oil

10 slices of Parma ham

150 grams of seedless grapes (for example, green and blue)

2 tablespoons walnut kernels

2 Mini-Romans salads

3 tablespoons white balsamic vinegar

4 teaspoons fig mustard

Salt and freshly ground pepper

1 pinch of sugar

200 grams Tête-de-Moine cheese into florets (from the cheese counter)

15 grams of mixed sprouts (for example, radishes and beetroot sprouts)

The preparation sequence

Strikeouts and Heat a frying pan with 1 teaspoon of oil. Ham slices fry crispy on each side. Removing, allow to dry on paper towels.

Clean grapes in water, pat dry of two words. Nuts chop coarsely. Romaine lettuce clean, clean water, spin dry and chop into strips. Break ham into bite size pieces.

For the vinaigrette vinegar, mustard, salt, pepper and 1 pinch of sugar mix, 5 tablespoons of oil hit underneath.

For the salad layer alternately romaine lettuce, cheese florets, grapes, nuts and ham layers on four plates or in small glass bowls. Between each layer a little vinaigrette drizzle so the. Let soak 30 minutes cold.

Read sprouts, clean water, allow to dry and place on the salad.

Layer salad with steak strips

Serves 4 meals

3 beef steaks so the so the. 200 grams)

7 tablespoons sunflower oil

Salt and freshly ground pepper

50 grams of pine nuts

4 slices of toast

2 tablespoons olive oil

2 cloves garlic

5 tablespoons white wine vinegar

1 teaspoon mustard

200 grams feta cheese

200 grams of dried soft tomatoes

200 grams of romaine lettuce hearts

120g baby spinach

Alufoil

The preparation sequence

Meat pat dry. Heat 2 tablespoons of sunflower oil in a frying pan. Steaks in from each side so the. Sauté 3 minutes vigorously, season with salt and pepper, remove, wrap in foil and let it rest.

Roast pine nuts in a frying pan without fat until golden brown, remove and let cool. Debarking bread and chop into cubes. Heat olive oil in a frying pan. Dice therein roast until golden brown over medium heat. Remove and let cool.

Meanwhile, peel the garlic and chop finely. Vinegar, mustard, garlic, salt and pepper. 5 tablespoons sunflower oil embezzled.

Feta into cubes chop, chop tomatoes small. Romaine lettuce clean, hurl underwater washing and dry. Read spinach, hurl underwater washing and dry. Take steaks from the foil and crush into strips.

Lettuce, feta, tomatoes, pine nuts, meat and spinach layers in a bowl. Pour vinaigrette and sprinkle croutons.

Apple and carrot salad layer

Ingredients for 10-12 meals

1 Perennial celery (so to the. 400 grams)

500 grams of carrots

3 apples (eg.B. Cox Orange as to the. 600 grams)

Juice of 2 lemons

Salt and freshly ground pepper

9 tablespoons oil

1 bunch of chives

500 grams of sour cream

250 grams Mayonnaise

120 grams of hazel leaves

The preparation sequence

Clean or peel celery and carrot, clean water. Chop celery into very fine slices. Carrots grate coarsely. Peel, core and grate coarsely also apples.

Apples, carrots and celery isolated a bowl in each. Season with each 3 tablespoons citrus juice, salt and pepper. The 3 tablespoons oil while stirring.

Chop chives underwater washing and in small rings. Sour cream and mayonnaise until smooth. Season with salt, pepper and so the. 3 tablespoons citrus juice to taste.

Apples, carrots and celery in twelve glasses so the. 280 milliliter) or monolayer in a large bowl. Sour cream spread on it. Sprinkle with hazelnut flakes and chives. Put Max. 3 hours cold.

Gyros-layer salad with tzatziki yogurt dressing

Ingredients for 8 meals

600 grams pork cutlet

8 tablespoons olive oil

1 teaspoon dried thyme

2 teaspoons paprika Edelsüß

1 package (300 grams) frozen green beans

1 onion (so to the. 350 grams)

500 grams of cabbage

1 cucumber (as to the. 300 grams)

8 tomatoes (120 grams)

500 grams of whole milk yogurt

3 teaspoons curry powder

1 untreated organic lemon (zest)

1 pinch tzatziki Spicesalt

Salt and freshly ground pepper

The preparation sequence

Clean meat in water, pat dry and chop into strips. 4 tablespoons of oil with thyme, pepper and paprika mix. Mix with the meat and marinate for at least 30 minutes. Beans in boiling salted water so the. 7 minutes simmer, cooking drain, and dry leave.

Peel onion, chop coarsely. Clean cabbage, clean water, shred into four pieces and shred into fine strips or planing. Clean cucumber, clean water, along chop into four pieces and chop into cubes. Clean tomatoes, mince underwater washing and sliced.

Yogurt, curry, 4 tablespoons oil and lemon zest together and season with tzatziki seasoning salt. Meat on a hot griddle around so the. Golden brown fry 5 minutes, this season with salt.

Half of the chopped onion so to. Fry for 2 minutes. Both season with salt and pepper. Other onions, cabbage, cucumber, tomatoes, beans and Gyros layers in a large bowl and pour over the dressing.

Egg-layer salad with yoghurt herb dressing

Serves 4 meals

4 eggs (size M)

2 heads (as the. 150 grams) mini-Roman salad

4 large tomatoes (so to the. 150 grams)

1 can (446 milliliters) pineapple into slices

4 green onions (35 grams)

1 bunch (75 grams) mixed herbs (eg. As parsley, dill)

250 grams of low-fat salad cream (4.9% fat)

2 tablespoons citrus juice

150 milliliters of milk

Salt and freshly ground pepper

1 pinch of sugar

8 slices (15 grams) Baguettebrot

The preparation sequence

Eggs in boiling water so the. Boil for 10 minutes hard. Clean salad, shred underwater washing and in strips.

Clean tomatoes in water, clean and chop into slices. Pineapple pat dry, chop slices horizontally into two halves. Drain eggs, rinse with cold water, peel and chop the egg slicer into slices.

Clean spring onions, and mince underwater washing diagonally into thin rings. Clean herbs in water, pat dry, remove coarse stems. Herbal Mince. Something chopped herbs for embellishing aside.

Salad cream, citrus juice and milk mix, season well with salt, pepper and a little sugar. 30 grams of herbs under the dressing lift. Miscellaneous herbs with green onion mix, so to. 2 tablespoons aside.

Lettuce, tomatoes, eggs, spring onion and herb mixture, pineapple alternately layers into a glass bowl, while in between with dressing a few splashes on it. Toughened For the final layer, tomatoes and eggs in circle.

In the middle of the circle to give the rest of the spring onion and herb mixture. Give rest dressing in a small bowl and sprinkle with remaining herbs. The rich bread with it.

Ceasar's salad with chicken

Ingredients for 6-8 meals

800 grams chicken fillet

5 tablespoons olive oil

Salt and freshly ground pepper

6 eggs (size M)

3 thick slices of white bread

3 Mini-Romans salads

2 cloves garlic

500 grams of creamy whole milk yogurt

125 grams Mayonnaise

1-2 tablespoons citrus juice

120 grams of Parmesan (piece)

The preparation sequence

Pat meat underwater washing and dry. Heat 2 tablespoons oil in a skillet. Meat fry until golden brown on each side for 4-5 minutes. Season with salt and pepper, remove. Eggs in boiling water so the. Boil for 10 minutes hard. Then rinse with cold water and leave to cool.

White bread into cubes crush. Heat 3 tablespoons oil in a skillet. Roast bread cubes in it until golden brown while turning. Leave to dry and remove on paper towels. Clean salads, clean water, coarsely chop into pieces and throw dry. Peel garlic and finely shred. Yogurt, mayonnaise and garlic mix. Season with salt, pepper and lemon juice.

Peel eggs and chop into slices. Shred chicken fillet into thin slices. Planing cheese into thin chips. All salad ingredients alternately layers in a large salad bowl and drizzle some sauce each case between the individual layers. Or a ring springform pan rim (so to the. 24 cm diameter) put on a pie plate and the salad layers into the mold. Serve with remaining sauce.

Crisp layer salad with beef strips sharp

Serves 4 meals

400 grams of sour cream

4 tablespoons milk

4 tablespoons wine vinegar

1 tablespoon coarse mustard

1 tablespoon medium mustard

1 tablespoon honey

Salt and freshly ground pepper

1 cucumber

400 grams of carrots

1 head iceberg lettuce

400 grams Sirloin steak

1 medium onion

1 tablespoon sunflower oil

1 teaspoon sambal Oelek

The preparation sequence

Stir sour cream For the sauce, milk, vinegar, mustard and honey. Season vigorously with salt and pepper.

Clean cucumber in water, clean and chop into slices. Carrot peel, grate under water washing and in strips. Clean salad, shred underwater washing and in strips. Clean meat in water, pat dry and chop into strips. Onion peel and chop into rings.

Heat oil in a frying pan. Meat while turning so to the. Sauté 4 minutes vigorously. After 3 minutes, add onion rings. Season with salt and Sambal-Oelek.

Toughened salad ingredients alternately in a high Salatschale

Fruit salads - Recipe Ideas for Power fruits in bowl

Fresh fruit salads are real vitamin bombs: Fruity, sweet, tasty and healthy. All this is fruit salad. whether as a refreshing summer snack, healthy breakfast, or delicious dessert, fruit salad has many variants. We all love fruit salad - especially in summer, because there are fruits in abundance! But also in spring, autumn and winter can be combined from the seasonal fruit a delicious fruit salad. Simply the favorite fruit mince small and Improve your mood with chopped nuts, chocolate sauce, vanilla cream or yogurt. Especially in the winter is to eat lots of fresh fruits to develop sufficient defenses against colds. Normally you would just a piece of fruit,