NEW Salad Recipe FREE

Vous ennuyez-vous de cette même salade de goût everday?Cette apps est le vôtre.

Are you bored of that same taste salad everday?

Do you want to enjoy tasteful salad?

Do you need salad recipe for your special occasion?

Do you need salad for your meal plan?

Salad is a great menu for every occasion. Be it christmas dinner, thanksgiving, family reunion, office meeting, and many more. Now we can create as many salad creation as we like. It makes salad more popular by day. Plus, we got a lot of benefit for our health. So salad is full pleasure yet unguilty food to offer in daily life.

But, salad can be bored if we create same recipe over and over again. That's why this apps create FREE Salad Recipes you can keep in your phone as daily friend and as guide for shopping. Meet a lot of salad recipe to meet your needs :

- Salad for diet

- Best salad for lunch and dinner

- Salad for Special occasion

- Southern Asian Salad

- Steak salad recipe

- Fruit salad recipe

- Pasta salad recipe

The recipe comes with image so you will see the final display of the salad. Tasty!

Also with complete directions.

Example :

The Hearty Detox Salad

The Hearty Detox Salad

This vegan hearty detox salad is just as delicious as it is nourishing. It’s packed with flavor and full of detoxifying ingredients like kale, apple cider vinegar, tahini, and lemon. Lacinato kale—massaged with a creamy lemon-shallot dressing to break down its tough exterior and infuse it with flavor—is tossed with farro, tomatoes, and pickled red onions to create a salad that is both savory and bright. Roasted portobello mushrooms are served alongside to add an earthy heartiness to this dish.

INGREDIENTS:​

1/3 cup thinly sliced red onion

3/4 cup apple cider vinegar

1 cup uncooked farro

4 medium portobello mushrooms

4 cups lacinato kale, stemmed and thinly sliced

1 cup cherry tomatoes, quartered

3 tablespoons minced shallots

1 tablespoon fresh lemon juice

2 tablespoons white wine vinegar

1 tablespoon tahini

1/4 cup extra-virgin olive oil

1/4 teaspoon sea salt

Freshly ground black pepper, to taste

1 tablespoons Bragg's Aminos or soy sauce

DIRECTIONS:​

Pickle the red onions overnight by adding them to an airtight jar and pouring the apple cider vinegar over top. Refrigerate for at least 4 hours or overnight. After they've pickled, chop the red onions and set aside.

Preheat oven to 400 degrees Fahrenheit.

Thoroughly rinse the farro and add to a medium pot along with three cups of water. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes or until tender. Drain and set aside.

Clean, de-stem, and scoop out the gills of the portobello mushrooms. Place all four, gill-side-down, on a large baking sheet lined with parchment pepper. Sprinkle with the tops with salt and pepper and roast for 20-25 minutes or until tender. Let cool and slice.

To make the dressing, add minced shallots, lemon juice, white wine vinegar, tahini, olive oil, sea salt, and black pepper to a bowl and whisk together.

To assemble the salad, add the sliced lacinto kale to a large bowl and pour the dressing over top. Massage the dressing into the kale for 1-2 minutes. It will seem like there is too much dressing, but there are plenty more ingredients to add!

Add in the cooked farro, cherry tomatoes, chopped red onion, and aminos or soy sauce. Toss the farro salad until the dressing is evenly distributed.

To plate, scoop a mound of the farro salad onto a plate and gently layer a sliced portobello alongside the salad. Serve and enjoy.

Refrigerate leftovers.