Apple and pepper salad

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

2 bell peppers, red and yellow, diced
2 apples, aromatic (e.g. topaz), organic, unpeeled diced
1 small onion (s) or shallot, finely diced
2 tomato (s), quartered, then sliced
Apple cider vinegar
Oil (sunflower or walnut oil)
Salt and pepper
Lovage, dried, grated
mustard
some walnuts, roughly chopped
some lettuce-leaves

Apple and Pepper Salad

Instructions

Make a vinaigrette from vinegar, oil, mustard and spices with a small whisk or in a shaker. Mix well with the diced paprika, the diced apples and the chopped onion or shallot. Let it steep briefly.
Mix in the tomatoes and season to taste before serving. Cover a salad bowl or plate with beautiful washed lettuce leaves, spread the apple and pepper salad on top and sprinkle everything with chopped walnuts.

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Источник

Английский язык. 4 класс

Конспект урока

Английский язык, 4 класс.

Урок № 7. Pirate’s fruit salad (раздел Угощения)

Познакомиться с исчисляемыми и неисчисляемыми существительными и со словами, обозначающими количество.

Научиться вести беседу за столом. Правильно использовать исчисляемые и неисчисляемые существительные и с слова, обозначающие количество (количественные местоимения). Закрепить лексические единицы по теме урока. Развить навыки аудирования, чтения, говорения, письма.

Ведение этикетного диалога за столом с использованием исчисляемых и неисчисляемых существительных и слов, обозначающих количество. Лексические единицы по теме урока.

Мы узнаем принцип образования исчисляемых/ неисчисляемых существительных и смогут использовать их в речи. Мы научимся употреблять в речи слова, обозначающие количество.

Учебник: (учебник, которому соответствует урок):

Н. И. Быкова, Д. Дули, М. Д. Поспелова, В. Эванс Английский язык. 4 класс: учебник для общеобразовательных организаций. — М.: Просвещение, 2018. — (Английский в фокусе)

You will listen, read, and speak about food.
You will learn to use countable and uncountable nouns.
You will use the quantitative pronouns.
Ключевые слова: mango, lemon, coconut, pineapple, tomato, flour, beans, butter, pepper, sugar, salt, olive oil. Here you are! Tasty, put, cup, need, half, treat. Your turn! Can you pass me the coconut, please? Much/how much, many/how many, a lot/not much/not many.

Блок 3. Тестовые вопросы.

Task 1. Match the parts to make the sentences. (Подбор подписей к картинкам). На экране иллюстрации. Ребенок перетаскивает слова к нужной картинке.

Task 2. Write the missing letters. (ввод с клавиатуры пропущенных букв)

Источник

Green Apple, Red Onion, Avocado and Red Pepper Salad

Crispy, tart, crunchy, sweet and creamy … this recipe for Green Apple, Red Onion, Avocado and Red Pepper Salad has it all.

After a long day at Walt Disney World last week, all I wanted was a salad. It was tattooed on my brain — the kind of desire that trumps all other thoughts and options. Forget about the long menu with some truly amazing dishes. Show me the salads, people.

So when Shawn, the kids and I headed to a restaurant nearby our hotel, I gravitated to the salad menu (naturally!) and was shocked to see that salads were in the $13-$18 dollar range. Seriously? For a salad? Is this inflation at work? It almost pushed me into ordering a more wallet-friendly sandwich instead, but I really desperately wanted a salad.

Are you sensing a theme here?

Finally, I spotted it. A brief entry on the light menu that promised many of the salad toppings that I was craving for a mere $11. Well, not so mere, but better than the other options. Apparently, light meant lots of lettuce and sparing amounts of toppings. But whatever. I ordered it and it was tasty.

Still, the idea of spending big bucks on salads floors me. Restaurants are charging more and more for salads with exciting toppings. In some cases, the salads cost more than the lighter entrees on the menu, though I am sure that the work that goes into the light entrees trumps that of making a salad. It’s curious, and definitely takes away some of the luster of ordering a killer salad. Especially when you can make your own at home for a fraction of the cost. Literally a fraction. Like 1/8 or something.

Now that we’re back home again, I am making my own salads with all the fabulous toppings I want. But I’m not going for the chopped salad look with this one (I am of course a huge chopped salad fan, but that’s just not what I wanted here).

Instead, I wanted something that was as pretty to look at as it is to eat. That means substantial chunks of some things and whisper-thin bits of others, courtesy of the mandolin. After seeing a food styling demo at Food Blog Forum that involved a mandolin, I couldn’t wait to try making a salad with oh-oh-thin bits too.

About the salad, it’s all about the flavors and textures here. You have crisp, tart bits of apple, sweet shards of red pepper, zingy bits of red onion and creamy avocado. The red wine vinaigrette is a perfect accompaniment because it draws all the flavors together without overpowering them. This makes a perfect light lunch — and it only takes a few minutes to toss together.

About that mandolin though …

Using a Mandolin

Years ago, I bought a mandolin because I thought it would be the magic secret to making easier sweet potato fries. Unfortunately, I soon discovered just how challenging the sweet potato is. The mandolin (and later a fry cutter) were no match for the stubborn raw sweet potato. Aside from a few times using the food processor to make shoestring sweet potatoes, I always cut my fries by hand now. It’s just easier (and ruins less kitchen equipment).

Aside from that, I just didn’t see a need for the mandolin. Sharp knives do the job just fine for making thin cuts, don’t they? Well, they can. But … you had to know there was a but coming, right? … you can’t get whisper-thin slices from hand cutting. Perfectly even, whisper-thin cuts … they are just so beautiful and delicate. Turns out maybe the mandolin isn’t so useless after all. Color me a convert.

These days, I am shaving my vegetables on a handheld Oxo mandolin that was in my Food Blog Forum swag bag (thanks Oxo!). It’s super easy to use and super easy to clean up.
Plus it’s thin and stores really easily. I’m totally loving it. Oh, and Oxo didn’t ask me to write these nice things. I just did because I totally dig the mandolin.

Are you a mandolin fan? What do you use yours for?

Green Apple, Red Onion, Avocado and Red Pepper Salad

Источник

50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

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Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Photo by: Sang An

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you’ll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

Photo by: Sang An

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain; toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Squash and Orzo Salad

Photo by: Sang An

Squash and Orzo Salad

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

Photo by: Sang An

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice; season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk; with machine running, slowly add 1/4 cup olive oil. Toss with romaine; top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives; stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots; set aside 5 minutes. Top with fresh mint; drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper; top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic; season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil; toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil; season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice; top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices; marinate 1 hour. Season with salt and pepper; top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice; season with salt and pepper.

Источник

Apple and pepper salad