Salad recipes for New Year's Eve dinner
In the recipes that we are facilitating in NatureVia to help you choose the menu on that special night like New Year's Eve, you could not miss the salads. Salads are a light and fresh starter.
Salads are a dish that we can vary just by changing the ingredients, and with a little imagination we can offer our guests delicious and appetizing salads. Here we present a series of recipes of different salads, all very rich and easy to make.
Salads with legumes, vegetables, vegetables, fruits, nuts and other ingredients such as fish and seafood. Seasoned as we like, with extra virgin olive oil, with vinaigrettes, mayonnaise, pink sauce, or any other dressing that you like more, without a doubt will be very rich and surprise your guests.
Lentil Salad
According to tradition, you have to eat lentils to be lucky for the next New Year that is about to begin.
Introducing this plate of lentil salad we can say that we have fulfilled the tradition.
Many times we have to make a space to prepare the lentils among so many dishes that we prepare, and with this salad we offer a fresh first dish with lentils included.
It is a recipe that is very easy to make and with which you will undoubtedly surprise your guests.
We hope you will be encouraged to prepare it and, of course, from NatureVia we wish you all the best of luck for the New Year that will soon be here.
Ingredients:
- Half a kilo of lentils previously cooked.
- A piece of bacon.
- Two ripe tomatoes
- Pickled cucumber.
- Three sprigs of parsley.
- Three spoonfuls of mayonnaise.
- 120 ml. of extra virgin olive oil.
- 30 ml. of apple cider vinegar.
- A pinch of ground black pepper.
- A little bit of salt.
Elaboration:
Wash the tomatoes, remove the seeds and cut into cubes.
Pickles cut into slices.
We cut the bacon in cubes.
In a bowl put the lentils and add the tomatoes, pickles, bacon and stir everything together to mix well.
We put the minced parsley over it.
We are preparing the seasoning as follows:
In a bowl or small bowl we put the oil, vinegar, pepper, a little salt, and stir to mix and match well.
Then add the mayonnaise and stir gently with enveloping movements.
We add the dressing on the lentil salad and store it in the fridge to serve it cold.
Vegetable salad with fish
To prepare this salad we have chosen a turbot, but you can also make it with the fish that you like the most.
We can also choose other vegetables.
Ingredients:
- A turbot of a clean kilo, without guts.
- Half a kilo of zucchini
- 300 grams of ripe but firm tomatoes.
- A sweet onion.
- Extra virgin olive oil
- A few sprigs of parsley.
- A few basil leaves.
- A pinch of ground black pepper.
- Salt.
Elaboration:
We remove the skin from the onion, wash it, and split it into rings.
We wash the tomatoes, we cut them in half, we remove the seed, and cut them into pieces.
Wash the zucchini and cut into cubes.
Put a tablespoon of oil in the pan to brown the zucchini.
Stir frequently until golden brown.
We remove the zucchini from the pan and put them on absorbent paper to drain the oil.
In the same pan put a little oil to warm, once hot add the onion to sauté, before the onion is ready add the tomatoes, a pinch of salt and pepper.
We cook for five minutes and then add the zucchini, cook about three minutes more.
Place the vegetables in a dish or tray and add the basil and chopped parsley over the top.
We wash and dry the turbot and cut it into slices.
The head of the turbot can be stored and prepared with it a broth that can be used for another recipe.
We pepper the fish wheels.
We put a little oil to heat to brown the fish.
We browned the fish on both sides.
Remove from heat and place the fish on the vegetables.
Tropical salad
Ingredients:
- A mix of lettuce, (mix of different types of lettuce).
- A large can of pineapple in its juice, without syrup.
- Two apples.
- 200 grams of prawns.
Ingredients for the pink sauce:
- The juice of half an orange.
- 4 tablespoons of mayonnaise.
- A teaspoon of Sherry wine
- A little bit of salt.
Elaboration:
We wash the prawns well, drain and reserve.
We put water to heat in a cauldron with a little salt.
Once the water breaks to boil add the prawns and cook, boiling with strong fire for about five minutes.
Remove the prawns from the heat, drain and let cool.
Once they are cold, we remove the heads and the shells.
We wash the lettuce mix well, drain it and put it in a bowl or fountain.
Open the pineapple tin, and drain the juice.
Cut the pineapple caster into squares and add it to the lettuce.
We wash the apples well, peel them, cut them into cubes and put them with the lettuce and pineapple.
We prepare the pink sauce by putting the orange juice in a bowl, the mayonnaise, the wine and a little salt.
We beat until the sauce is well linked.
We put the prawns in the salad bowl together with the lettuce, the pineapple and the apple.
We remove all the ingredients to mix them.
Add the pink sauce on top and put the salad in the fridge to serve cold.
Salad of prawns, vegetables and pink sauce
Ingredients:
- 800 grams of prawns.
- A sprig of celery.
- A sweet onion.
- Some branches of parsley.
- A carrot.
- Water.
- A little bit of salt.
- A mix or mixture of lettuce leaves.
Ingredients for the pink sauce:
- The juice of half an orange.
- 4 tablespoons of mayonnaise.
- A teaspoon of Sherry wine
- A little bit of salt.
Elaboration:
Wash the prawns well and reserve.
We wash the carrot, we remove the skin and we split it into pieces, we do the same with the onion.
Wash the celery and parsley.
We put all the vegetables to cook with water that covers it and a little salt, we cook during 15 minutes with moderate fire.
After this time we add the prawns to the cooking and cook for five more minutes.
Drain the prawns and vegetables.
We discard the vegetables and we are removing the head and the shells to the prawns.
Once the prawns are prepared, we place them in a serving dish or tray and reserve to prepare the pink sauce.
In a bowl we put the orange juice with the spoonfuls of mayonnaise, the wine and a little salt.
We beat well until it is well linked and we reserve.
We wash the lettuce mix well, we drain it and sprinkle it in the fountain.
On the lettuce mix we put the prawns leaving a hole in the center of the tray to put the pink sauce.
Salad with papaya, avocado and walnuts
Ingredients:
- A large papaya that is ripe.
- 3 ripe avocados
- One lemon's juice.
- A tablespoon of balsamic vinegar.
- 75 grams of peeled nuts.
- A pinch of ground black pepper.
- A little bit of salt.
Elaboration:
We remove the skin from the papaya and cut it into a laminated form.
Cut the avocado in half, remove the pulp, skin and cut it into sheets.
Sprinkle avocado with lemon juice to prevent them from darkening.
In a serving dish or tray we are placing the papaya slices, alternating with one of avocado.
In a bowl we put the balsamic vinegar, with two droplets of lemon, a pinch of salt, a pinch of pepper, the walnuts and stir everything together to mix well.
We prepare this preparation over papaya and avocados. If you want you can add orange and some cold fish. ThemesChristmas Christmas Recipes
