Seafood became habitual food for Russians long ago, it is possible to buy them in the nearest shop. From them, for example, it is possible to make light and useful salad for dinner which will be suitable also for a holiday table.
It is required to you
- For arugula salad and mustard dressing:
- arugula 2 bunches;
- seafood on your taste (shrimps best of all will approach);
- cherry tomatoes;
- garlic;
- olive oil;
- mustard;
- salt;
- Parmesan cheese.
- For Seafood cocktail salad:
- the seafood (frozen or preserved);
- salad iceberg;
- eggs of 2 pieces;
- cucumber of 2 pieces;
- parsley;
- salt;
- mayonnaise or olive oil (on your taste).
Instruction
1. Make light spicy salad with arugula in mustard dressing. For it you can choose as the mix of seafood (including mussels, squids, shrimps), and some royal shrimps. Wash out salad arugula under a stream of cool water, put on a clean towel and let's flow down to excess moisture.
2. Prepare seafood. Defreeze mix or shrimps (the last need to be cleaned previously, having left only a tail tip). Clean a garlic head. Warm a frying pan with olive oil, put two-three garlic gloves (it is possible to chop a knife).
3. Fry seafood in a frying pan within three minutes, constantly stirring slowly. Garlic will manage to give them the aroma that will be perfectly felt in a ready-to-eat meal.
4. Prepare gas station. Mix olive oil, three-four garlic gloves (which are passed through a chesnokodavka) and a mustard teaspoon. Wash up cherry tomatoes.
5. Lay out the dried-up arugula in a deep bowl, fill in with gas station and carefully mix (it is better to do it by means of culinary nippers). Then add some cherry (whole or cut in half), seafood, there is a little salt and again mix.
6. Spread out salad on plates and strew from above every portion with small polished Parmesan cheese.
7. Make Seafood cocktail salad which perfectly combines a fresh vegetables and seafood. Cook hard boiled eggs and peel them. Wash up cucumbers, parsley greens. Remove a topmost leaves from a head of cabbage of an iceberg and throw out them, then sort it.
8. Cut eggs and cucumbers on cubes of the identical sizes, chop parsley. Break off salad hands on pieces, about 3х3 cm in size.
9. Prepare seafood. If you got freshly frozen, boil water in a pan, add a little salt and throw them there literally for three minutes. Tinned seafood doesn't need additional processing, just merge excess liquid from a jar.
10. Take a deep bowl and mix in it all ingredients: salad, cucumbers, eggs, parsley, seafood. Slightly salt. At will it is possible to add fresh ground pepper. Further fill salad on your taste - olive oil or mayonnaise. The first option will be less high-calorie.