Summer Kitchen. Bernhard Long

Layer salad - Recipe Ideas for delicious impostor

      Layer salad with noodles and Kassel

      Serves 4 meals

      300 grams Fusilli pasta

      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

      Pasta cooked 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 the. sauté 5 minutes crispy. Eggs in boiling water so the. cook 8 minutes hard. Pouring deter, and peel. Drain the pasta, rinse and let dry thoroughly.

      Carrot peel, chop underwater washing and into fine strips. clean salad, clean water, shake dry and chop the individual leaves into bite-size pieces. clean lemon in water, wipe dry and rub a half shell fine. shred lemon in half, squeeze juice. Yogurt and salad dressing mix, season with salt, pepper, sugar, citrus juice and shawls.

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

Melon Tortellini layer salad with smoked salmon

      Serves 4 meals

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

      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, sliced

      The preparation sequence

      Pasta cooked in boiling salted water according to package directions. Pouring, cold scare and let cool. Cucumber peel, along chop into four pieces and chop into pieces. Clean green onions, mince 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 chop.

      Vinegar, mustard, citrus juice, salt and pepper. hit oil underneath. Tortellini, green onions, melon, cucumber, herbs and salmon layers in a bowl and strikes with vinaigrette a few splashes.

Mexican Layered salad with tortilla chips

      Serves 8-10 meals

      750 grams of 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 the 425 milliliters) kidney beans

      1 can (425 ml) corn kernels

      4 tablespoons tomato chili sauce "Texicana Salsa" (bottle)

      500 grams Strauchtomaten

      1 ripe avocado

      2 tablespoons lime juice

      1 dash Tabasco

      1 small iceberg lettuce

      75 grams 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 allow to dry. Both mix with tomato and chili sauce.

      Tomato underwater washing and dice. mince 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 Feigensenf

      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

      and sprinkle Heat a skillet with 1 teaspoon oil. Ham slices fry crispy on each side. Removing, allow to dry on paper towels.

      clean grapes in water, pat dry combination of two words. Nuts chop coarsely. Romaine lettuce clean, clean water, spin dry and shred 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 beat underneath.

      For the layer salad 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 of garlic

      5 tablespoons white wine vinegar

      1 teaspoon mustard