Egg Salads – A Primer: A mix of eggs with fresh veggies make protein packed, filling salads. Eggs cooked in numerous ways can go into the salad. With a few simple rules, you can easily create delicious salads.
1. Choose fresh fruits/leaves/ veggies / sprouts.
2. Shake off excess water after washing fruits / veggies
3. Mix in the dressing just before serving to avoid salads becoming soggy.
4. Cut fruit / veggies/ meats into uniform, bite sized pieces.
6. Always tear leaves, as cutting them would cause them to wilt.
7. Hollowed out fruit / vegetable halves / bowl shaped cabbage leaves make great salad serving bowls .Small cabbage leaves / grape leaves make cute spoons.
All these salads make great sandwich fillings too ! For low calorie salads, choose dressings like lemon juice / yogurt / vinegar and replace the nuts with croutons as a garnish.
Try replacing eggs with other protein sources like a handful of baked beans / cooked chicken / canned tuna, cooked ham, cooked lobster / crab / prawns for a range of exciting salads.
Full meal Salads:
When you add the following to any of the salads above, the salad becomes a complete meal.
1. Half a handful of cheese (paneer, feta etc) : Cheese & Egg Salad.
2. Half a handful of cooked rice or half a handful of cracked wheat (Bulgur wheat) soaked in boiling water for 10 minutes. : Grain & Egg Salad.
3. A handful of cooked couscous / pasta : Pasta/ Couscous & Egg Salad.
4. Half a handful of chopped and boiled potato: Potato & Egg Salad.
5. Half a handful of chopped bread: Bread& Egg Salad.
Soy sauce, oils, vinegar have been used as dressings for thousands of years. Creamy emulsions like vinaigrette & Mayonnaise are some of the most popular dressings.
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