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Before you jump to Summer Salad recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.
Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. Keep reading for some methods to go green and save energy, generally in the kitchen.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.
As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Efficient living is actually something we can all perform, without difficulty. It’s about being functional, most of the time.
We hope you got insight from reading it, now let’s go back to summer salad recipe. To make summer salad you need 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Summer Salad:
- Use 4 oz chicken breast
- Get 2 oz lemon juice
- Take 3 tbsp Strawberry vinaigrette
- Take 3 oz fresh strawberry
- You need 4 oz grapes
- Take 1/3 head romaine lettuce
- Take 1/2 tbsp ground black pepper
Steps to make Summer Salad:
- Place chicken breast in a Zip-loc bag. Add 2 oz lemon juice, 1 tbsp strawberry vinaigrette, and 1/2 tbsp ground black pepper. Shake bag, set aside for 15 minutes.
- Place chicken in pan, sear outside, lower head and cover.
- Chop 1/3 head romaine lettuce. Halve grapes, then remove the top, halve and core strawberries.
- Plate lettuce, sprinkle grapes and strawberries. Drizzle 2 tbsp strawberry vinaigrette.
- Remove chicken from heat, cut breast into 2-inch strips. Plate chicken on salad..
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