We recommend cooking salads fora month or two before the solemn day, in order to select the ingredients as accurately as possible, to test them for compatibility, to check the proportions. It is good to remember the formulas of preparation, and then also have time to miss the taste of salads, to eat them with appetite. Celebration assumes a full workload in the house, because in addition to the kitchen worries about the magnificence of the table, you should also be pleased about the convenience for the guests, preparing for the reception of the hallway, living room, bathrooms - do not list the whole front of the work. Today's article is designed to give the hostess at least a little time to have time to prepare for the right moment, not only the apartment and the table, but yourself. Not only delicious salads are offered on the festive table, but also surprisingly simple and quick to prepare. However, the furore with their tasting may well happen - it's all about winning design and accurate calculation of ingredients.
It will be required for this salad: 2-3 large handfuls of washed and dried spinach, head of green lettuce and head of red (for example Radicchio), thinly sliced (yes, although it is considered a mauveton to use a knife when grinding salads, here is another case, this is closer to chicory) a pair of large oranges - lobules, peeled from the skin and films, the grain of one pomegranate, 300 g of "Mozzarella" (choose small balls, drain the liquid), a glass of halves of walnuts, 2 tbsp. l. sugar, 1 tbsp. l. water.
For sauce-vinaigrette: shallots (finely chopped and take 1 tablespoon), 1 glass of fresh or defrosted cranberries, 1 tbsp. l. sugar, balsamic vinegar, a little mustard, half a glass of orange juice, a partial glass of good olive oil, black pepper, salt.
You can plan in advance how to cooksalads on the festive table. With the photo everything becomes most clear. From the top as a decorating element, we see halves of walnuts - in addition to decorating, they are also incredibly tasty, and you can prepare them in advance - in a few days. On a non-stick (you can pancake) frying pan heat 2 tablespoons of sugar with 1 spoonful of water - let it boil, mix the syrup with nuts until they are completely covered with sugar mixture and change color to shiny, caramel-gold. It will take about 2-3 minutes. Dry the nuts by laying them in one layer on a parchment or a plate. Pour and store in a sealed container in a cool place. Before the arrival of guests take a blender and work with other cooked products. First pulverize the onion, then add the cranberries, sugar, balsamic vinegar (spoon), mustard, orange juice. Now, at an average blender speed, pour olive oil in a thin jellied trickle and achieve full smoothness of the sauce. Add salt and pepper. This sauce can also be prepared in advance and stored for several days in the refrigerator. It remains to assemble the salad. Greens lay round the edge of the dish, you can wreath, red chopped salad stir with spinach and remaining torn leaves of green salad, put the slide in the middle. Sprinkle with pomegranate seeds, orange slices, candied nuts and "Mozzarella". Generously pour the sauce and serve.
Seafood salad
Delicious salads on the festive table can be varied by choosing different ingredients, and the sauce to use one - for example, the previous one, cranberry vinaigrette.
Will be required for salad: diced 2 apples, green salad leaves, 1 tomato large and fleshy, 1 glass of pistachios peeled, Feta cheese cut into cubes (packing), and the main ingredient can be fried scallops, crab meat, large shrimps.
It is fine to tear salad leaves, crush them with cranberry sauce, put in a dish, place finely chopped tomato, apples, pistachios, Feta cheese, seafood on top. Spend plenty of sauce and serve.
Tasty salads on a festive table do not necessarily have to cook for hours on end!
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