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The Hospitality Guru (cooking) Back to Basics: Mixed Salads

Updated on October 12, 2015


Andalusian salad

Combine tomato wedges, capsicum julienne, cooked rice, and a few drops of garlic juice. Mix with a salad dressing, and sprinkle with parsley.

Avocado salad, American style

Peel halved and pitted avocados and cut into slices. Add sliced organs and grape fruit. Blend a cream cheese dressing into the salad or serve the dressing over the top of the salad. Garnish with toasted pecan nuts, sprigs of watercress or pomegranate seeds.

Flemish salad

Combine julienne of potatoes, diced anchovy fillets, chopped onion, and bite-size pieced of witlof. Toss with a salad dressing, and sprinkle with parsley.

Italian meat salad

With the exception of game, all roasts and boiled meats are suitable for this recipe. Cut meat, pickles, apples and a few potatoes into strips and mix with a spicy mayonnaise, chopped onions and anchovies. Garnish with hard boiled eggs, pickles, anchovies, capers and olives.


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