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The salad is cleaned, washed and drained. Wallpaper with a napkin if necessary to remove excess water. Break by hand and place in a bowl. Chop the cheese and salami. Carrot after being cleaned, washed yes on the large grater. Put the cheese, carrot and salami over the salad.
Put a sauce of lemon juice, oil, pepper, salt, mint on top of them (all to taste). Interfere.
What is Pico de gallo and what does it contain?
Wikipedia tells us so: Pico de gallo (pronounced & # 8222pico de gaio & # 8221) is a traditional Mexican salsa picada (a sauce with small pieces) in which all the components are finely chopped. Rooster beak = coconut beak. So small. Typical ingredients are tomatoes, peppers (both fatty and hot & # 8211 chili, jalapeno, habanero), onions and greens: coriander, green parsley. The dressing is simple: lime juice (lime) mixed with oil and seasoned with salt and pepper. Avocado pieces, fresh cucumbers, fruits (oranges, papaya), gogonele or even shrimp can also appear.
Pico de gallo is part of taco and fajitas recipes or even burgers or as a salad that accompanies various meats grill it. It is also a fresh topping for bruschetta. I also used it for a delicious turkey burger & # 8211 recipe here.
From the ingredients below result 4 servings of Mexican Pico de gallo salad.
Waldorf salad, a simple salad recipe based on celery celery, fruits and nuts, seasoned with a mayonnaise dressing. How to prepare Waldorf salad and what variations the recipe allows.
In New York at the end of the 19th century, more precisely in 1896, at the charity ball of the Saint Mary Children's Hospital, chef Oscar Tschirky introduced in the menu this Waldorf salad, which will become extremely popular, one of the famous salads of American cuisine. . The recipe was based on celery green celery, apples and the indispensable star of American salads, mayonnaise.
Another famous American salad is Cobb salad, whose recipe you can discover with a click here. Let's not forget no less the famous coleslaw salad, with a rather Dutch origin but which, through American cuisine, came to conquer the whole world.
Later versions of this classic recipe brought additions and variations such as walnut kernels, pine seeds, grapes or raisins. Waldorf salad dressing tends to retain its creamy appearance, even though mayonnaise can be lengthened or even replaced depending on tastes with cream or yogurt.
One of the specific and indispensable ingredients in Waldorf salad is the celery stalk Apio. Our Romanians tend to replace it with celery root, which can be considered normal, if we consider that Apio celery stems are not as easy to find as the root. The taste of celery root can not be bad, however I would insist on the fact that the two give special values to the salad, as such we will have a completely different salad than the original. Celery Apio brings a happy note of freshness to this salad and makes it so special. Replacing celery stalks with celery bunches leads to a completely different recipe, a variation called Emerald Salad.
Many consider Waldorf salad a summer salad. I am inclined to consider it more of an autumn-winter one. Celery celery season begins in the fall. At the same time we have plenty of apples and nuts, mayonnaise is better for us this season than in summer.
As a small and final recommendation, for a softer but crispier texture and to be easier to digest, the walnut kernel can be soaked in water the night before. Through this operation, the chemical composition changes, the heavy oils that make the nut sometimes difficult to digest dissolve and the texture is crispy and light. The next day, after the water drains, it is dried on an absorbent paper towel, after which we can brown them in the pan or in the oven for an extra flavor.
Fresh salad - Recipes
All Romanians deserve a weekend treat, whether it is traditional or modern.
When cooking or just reading, get inspired by Penny Market.
Perfection and intense taste in a dessert with melted chocolate.
A delicate and tasty dish, easy to prepare right at home
Not only in our country, but throughout the Christian world, May 21 is an occasion of great celebration: Saints Constantine and Helen are celebrated, who, according to history, have played an important role in promoting and recognizing Christianity. Constantine, emperor of the Roman Empire in the third century, was the one who, by the Edict of [& hellip]
To get started, fill out the Franchise Request Form by clicking the “GET STARTED” button at the top of the page. The next steps once you’ve submitted are listed below.
Initial call with salad
We will discuss your interest, experience, and potential marketplace as well as answer any questions you may have.
Once your application has been submitted, you’ll review our Franchise Disclosure Document detailing the offering.
Meeting with leadership
You’ll be invited to meet with the leadership team in Houston, where you’ll learn more about our goals as a company.
Once youâ & # x20AC; & # x2122; ve approved as a franchisee and sign the necessary agreements, youâ & # x20AC; & # x2122; ll officially be a member of the Salata family.
Disclaimer: Information made available through this web site regarding the Salata Franchise, LLC (“Salata”) franchise opportunity is for general information only and is not intended to be a franchise offer. Offers are made only after delivery of an effective Franchise Disclosure Document in compliance with applicable federal and state laws. None of the communications made through this web site should be construed as an offer to sell any Salata franchises in, nor is any such communication directed to the residents of, any jurisdiction requiring registration of the franchise before it is offered and sold in that jurisdiction. No Salata franchises will be sold to any resident of such jurisdiction until the offering has been exempted from the requirements of, or duly registered in and declared effective by, such jurisdiction and the required Franchise Disclosure Document has been delivered to the prospective franchisee before the sale in compliance with applicable law.
Format Disclosure: Assuming you qualify as a Salata prospective franchisee, we may provide you with a Franchise Disclosure Document in hard copy or electronic format. If the Franchise Disclosure Document is furnished electronically, it will be provided in a Portable Document Format (PDF) file. You must use the Adobe Acrobat program in order to open and view this type of electronic file.
Caviar salad with onion
Pike caviar salad with onion. This recipe is very tasty, it is prepared very quickly, with only a few ingredients - most of which you already have at home - onions, bread, oil, lemon. The commercial ones contain a lot of preservatives, unhealthy fats, dyes and too few caviar. You can replace the bread with a few tablespoons of boiled semolina. For this onion caviar salad recipe, you need salted caviar (herring, carp, pike, etc.) that you can find in the supermarket or you can prepare at home (when you gut the fish and find the caviar in a jar, put salt on them- the eggs last a few months in the fridge). Caviar salad can be made without a mixer, you can use a wooden spoon - add the oil little by little and mix in the same direction as with mayonnaise. I invite you to try this onion caviar recipe. If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.
This next-generation salad bar has rolled out a new prototype that emphasizes the quality of its ingredients and offers opportunities to upsell.
Salata’s new furnishings include hardwood chairs, stainless steel tables and booths with sharper angles. Two years ago, fast-casual salad chain Salata did something many other operations would consider crazy. During a period of rapid growth and strong interest from potential franchisees, it stopped selling new stores.
The intention wasn’t to become an exclusively company-owned concept, says David Laborde, the chain’s creative executive and purchasing director. Instead, Salata’s leadership realized that to succeed long-term, they needed to take a hard look at their operation, from food sourcing to franchisee support. Because this effort required leadership’s full attention, franchise sales came to a halt.
As it moved forward with this process, the Salata team identified several necessary changes to implement in the chain’s restaurants. Equipment had to be standardized, the menu board reworked to accommodate calorie labeling requirements, furniture changed to better fit Salata’s image, and on and on.
At some point, Laborde recalls, the development team realized all these individual changes pointed to the burgeoning fast-casual concept in the same direction. “I was working with our creative team and it just ended with us saying,‘ Let’s just redo the whole thing. ’” The result is an entirely new prototype that operates more efficiently, offers natural points for upselling and better reflects the Salata brand.
The key colors in Salata’s new prototype are plum and lime green - both holdovers from the previous design. Based in Houston, Salata bills itself as a next-generation salad bar. Instead of asking diners to assemble their own salads and then pay by weight, Salata has its customers walk down a line and tell an employee exactly which ingredients to add to the order. When their dish is finished, they’re charged not by weight, but by what they ordered: a small salad, large salad or wrap.
Salad works to distinguish the concept through its ingredients. Salata has established strong relationships not just with its vendors but with its growers. And with more than 50 options on its serving line, the restaurant prides itself on offering fresh, high-quality food. With the redesign, Salata wanted to drive these factors home.
Everything about Salata’s front of the house now says fresh and clean. In the redesign, the chain kept two of its signature colors, plum and lime green, while ditching a gold that was darkening the restaurant. That color has been replaced by bright white subway tile on the wall behind the serving line. Not only do these tiles brighten up the front, they also serve as the backdrop for one of Salata’s new catchphrases, which appears on the wall in large acrylic letters: “eat good. look good. feel good. ”
Salata’s prototype also features updated furnishings. The chain uses stainless steel tables and wood chairs. (The chain previously used plastic chairs.) Hardwood booths have replaced laminate versions. While still upholstered, the new booths feature cleaner lines that mesh well with Salata’s overall brand identity, Laborde adds.
Salata has introduced gravity-fed “tea taps” in an attempt to improve beverage sal Not all of the changes to Salata’s prototype were purely aesthetic, of course. One major addition addresses a weakness in Salata’s operation: its beverage sales. Salata has a higher-than-average rate of customers who order a cup of water. That’s understandable: people who get a salad for lunch or dinner are going to gravitate toward a healthful drink option. To cater to these customers, Salata has long offered lemonade and healthful, zero-calorie teas - and never any sodas.
Even with these better-for-you options, though, Salata’s beverage sales are lower than where the chain would like them to be. Laborde and his team decided to redesign the beverage station. “The impetus for us was to help increase our beverage sales and also try to add another cool element to the store, an interactive piece for the guests,” he says.
The solution: Salata’s new “tea tap” station. From the customer perspective, it looks and works just like beer taps at a bar. Diners simply walk to the station, look over their options - typically three teas and three lemonades - and pull their preferred tap.
With the ideal design, large bins of tea reside in the back of the house directly behind the tea tap’s back wall. The gravity-fed system pipes the tea into the taps, and staff can easily refill bins. When that’s not possible, the chain has engineered a shelving system hidden by a wooden cabinet that holds the tea bins.
The chain’s new prototype uses sandwich tables that raise salad ingredients up several inches, drawing attention to the quality of Salata’s products. Only a handful of Salata locations use the tea tap system so far, but the initial results continue to be positive, with beverage sales jumping substantially at those locations, Laborde says.
While the tea taps were a major addition to the prototype, another big change was a subtraction - specifically, subtraction of the menu board. The board, Laborde says, was becoming a problem for the chain. The sheer number of ingredients Salad offers combined with calorie labeling requirements made the board a major logistical challenge.
What’s more, customers tended to ignore the board and instead focus on the colorful ingredients on the serving line. Salata decided to place menu options and ingredient information where people naturally look. Vinyl stickers that now sit on the food shield show what’s available, while stickers on the salad line’s stone countertop identify individual ingredients and their calorie counts.
This change now gives people information where they naturally look, while also providing Salata with some flexibility, Laborde adds. “If I put out an LTO and put pecans on the line, I just move a little sticker around. I don’t have to worry about changing my menu board. ”
In addition to the menu board’s removal, the serving line’s design and equipment have changed to draw customers ’eyes to the ingredients themselves.
The food shield, for instance, used to have vertical brackets that would connect one panel of glass to another. In the new prototype, the shield works without these brackets. By placing the individual glass panels directly against each other, the shield appears seamless. With no visual interruptions, the whole ingredient display looks more impressive than ever.
Updated cold tables also emphasize Salata’s ingredients. Previously, the chain bought sandwich tables from a number of different manufacturers. Now, it uses one brand. According to Laborde, this firm won Salata’s business by making tables that place the top of the wells completely flush with the table’s highest point. As a result, Salata’s produce and proteins have been raised up just a few inches, making them pop that much more.
The ingredients line starts with three refrigerated sandwich tables, with undercounter refrigeration holding backup ingredients. Like nearly all the drop-in pans on top, the backup storage bins hold 32 ounces of product, making refills simple.
The first ingredient customers choose is lettuce, with the option of any combination of five different types. They then have their pick of the more common salad toppings (tomatoes, cucumber, etc.) followed by more specialty toppings, like jicama or sun-dried tomatoes.
Next, they can choose up to 2 of Salata’s 11 dressings, followed by proteins. Among these are turkey, four chicken options and four types of seafood, including salmon and shrimp. The chain also offers quinoa, tofu and falafel as vegan protein.
Following the three sandwich tables sits Salata’s toss station. Previously, this station was made up of basic stainless steel tables. “You had components resting on it. Toaster, steam [wells] for soups. It was a kind of mountain range of heights and nooks, ”Laborde says.
The new prototype replaces these tables with a custom-made unit that has built-in wells for soups and items like pita chips, croutons and sesame seeds. It also has dedicated, built-in spaces for holding tortillas and disposables. The result is an area that reinforces - rather than detracts from - Salata’s clean look.
The toss station consists of two sections. The first holds soups. With both cup and bowl sizes, this section provides a natural opportunity for employees to upsell, Laborde says. The staffer at this section can also toss and finish the customer’s salad - a good option for gluten-free customers up until this point, none of the ingredients on the serving line have contained gluten, Laborde notes.
The second section of the tossing area has items containing gluten, including croutons and pita chips. The staffer at this station will add these finishing items, toss salads, press tortillas and roll wraps. The staff member will place completed salads and wraps in disposable, recyclable containers - with lime green bottoms and clear tops - which are handed to customers at the cash register.
Slicing and Dicing
Supporting the front-of-the-house action is a back-of-the-house prep area. Since Salata’s menu consists of mostly cold items, 80 percent to 90 percent of the prep work occurs before 10 a.m. Staff place prepped ingredients into cold storage and access them when necessary.
As a salad concept, the chain’s prep focuses on cleaning and cutting vegetables. The simple and efficient cold prep station consists of two six-foot work tables and two vegetable sinks. Smallwares include knives and cutting boards, as well as various “slicers and dicers,” Laborde says.
In some instances, Salata staffers will cut produce by hand. For example, try machine dicing out-of-season strawberries, and you’ll end up with strawberry jam, Laborde notes. Other times, Salad simply prefers that its produce be hand cut. While it may take longer, he adds, hand cutting reinforces the Salata experience by producing food that looks and feels more authentic and less processed.
This approach also gives team members more ownership of the product, Laborde notes. By doing the work themselves, staffers become more invested in the quality of the food they serve. Ownership is driven home by an interesting rule of thumb in Salata’s operations: The person who prepped the ingredient in the morning is the same one who serves it on the line.
“If I’m going to cut up mushy tomatoes, I’m going to have to look you in the face and put them on your salad,” Laborde says. “I think part of that subliminally helps. We have staff all the time say, ‘No, no, no. This isn’t right. ’”
While the cold prep setup generally remains the same after the redesign, the hot prep has changed significantly. The area used to have three pieces of hot equipment: a grill, a conventional oven and a two-burner range. Now, the grill and conventional oven have been replaced by a single combi oven.
The chain uses the combi to do nearly all of its cooking, including crisping pita chips, baking chicken and even poaching salmon. It also makes it easier for Salata to roll out new menu items. After developing a recipe that uses the combi oven, Salata’s culinary team can email it. Then, staff at each location can load the new recipe into the combi ovens using a thumb drive.
At that point, all staffers need to do to deploy a new item is season the food, place it in the oven and push a few buttons on the control panel. “As a product development person, it’s the coolest thing ever,” says Laborde.
With the chain’s new prototype in place, Salata is nearing the point of selling franchised stores once again. It will initially focus on building out its footprint in Texas, as well as in Chicago and Los Angeles, where it also has stores, says Laborde.
In addition to the new prototype, any franchisees that come on board during this period will also benefit from the work Salata has done to improve its franchisee system. One highlight of this system is the creation of corporate training centers. These centers will allow the chain to get new franchisees up to speed easily and train / retrain managers quickly. They will also serve as miniature corporate offices to their markets, providing whatever support they can.
The chain has ambitious goals and has done all it can to make them reachable. In doing so, this next-generation salad bar could be the next big thing in healthy eating.
Summer salad recipe. 3 easy, quick and tasty recipes
Summer salad recipe. 3 easy, quick and tasty recipes
At your next outdoor party this summer, you may be looking for tasty dishes to go with your favorite grilled recipes. There these delicious summer salads come in handy for creating a vibrant bowl, using fresh greens and vegetables.
Top 3 recipes for a fresh and light lunch
You don't always have to eat in the city when it comes to lunch. There are light and tasty dishes that you can prepare from home and that will be far above the offers of sharormerias, fast food or restaurants in the city. Whether you want to lose weight or you simply want to eat healthier, the best solution is to know 100% what your food contains, choosing to prepare it yourself.
Here are the TOP 3 RECIPE IDEAS for a fresh and light meal:
A salad can be as tasty as a shaorma if you know what ingredients to put in it. Try a salad with chicken, in which to mix lettuce or arugula, tomatoes, peppers, zucchini, parmesan and grilled chicken. The dressing should not be bought, you can also prepare it at home with yogurt and spices, such as thyme or basil or mustard with honey.
Another recipe, this time without meat can contain salad or arugula, tomatoes, mushrooms, avocado, olives, boiled egg and beef, goat or tomatoes. Mix all the ingredients and put a little olive oil instead of sunflower oil. In addition, the seeds are a welcome addition. There are a multitude of seeds, from cannabis seeds to flax seeds, but not all of them are suitable for cooking, so it is best to start with sunflower and pumpkin seeds, unsalted and unroasted.
A full sandwich (or two)
A sandwich prepared by yourself can be a great lunch, especially when you want something fresh. Start preparing a super wholemeal sandwich with wholemeal bread that you grease with butter or a little of your favorite sauce (eg: mayonnaise with herbs), and if you prefer the lower calorie version, choose lean spreadable cheese. Then you can add your favorite ingredients: vegetables such as tomatoes, onions, cucumbers, peppers and lean meat, beef or chicken. In addition you can add Telemea or cheddar cheese and a boiled egg, if you like.
A different variant of the sandwich with all of the above is the one with smoked salmon. Combine wholemeal bread with spreadable cheese with greens, smoked salmon and a few thin pieces of avocado.
To prepare tacos at home you need special tortilla breads, which can be found in the supermarket, at the international products section, spicy tomato sauce (which again, you can prepare at home) or tacos sauce, minced meat beef or chicken, lettuce, tomatoes and cheddar cheese.
Cook the meat in a pan (without oil, if you want a healthier dish) and after it turns brown, add the tomato sauce and leave the mixture on the fire until the sauce boils and the meat is completely done. After that, take the pan off the heat and fill each tortilla with meat and sauce, but be careful not to overfill them. Bake for about 12-15 minutes or until the sticks are well browned. Before serving, sprinkle strips of lettuce, grated cheddar cheese and diced tomatoes in each tacos.
A tasty and delicious lunch can be prepared at home, and you can be 100% sure that you eat healthy and fresh.
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