Salad Dressing

Ingredients:

- 150 g of olive oil

- 50 g Apple vinegar

How to make:

Combine olive oil and balsamic vinegar until evenly mixed. Apple cider vinegar can be replaced with ordinary vinegar, rice vinegar, or lemon juice.

Keep the mixture in a clean bottle or can be directly used. When the mixture will not be used, save in cooling, and shake before use.

Healthy Mayo

Ingredients:

- 2 egg yolks

- 30 g (about 3 tbsp) lemon juice

- 1 tablespoon granulated sugar

- ¼ teaspoon salt

- 200 g (1 cup) olive oil

- Add other spices such as pepper to taste.

How to make:

Combine egg yolks, lemon juice, sugar, and salt.

Prepare the olive oil.

Beaten egg mixture using a mixer at medium speed. Enter the olive oil little by little while continuing to be shaken.

To be successful, follow these instructions: put about ¼ olive oil until the mixture is shaped as she whipped a bit thick, insert some olive oil ¼ shaken as he continued to hold. Make sure the olive oil has been mixed to perfection before adding more. Characteristics which will be more viscous mixture. Do it until all the olive oil runs out. If successful, will form a white paste-like creamy mayonnaise sold in the market.

Mayonnaise can be used. If not be used, keep mayonnaise in a clean jam jar in the refrigerator. Mayonnaise is made can be retained for 1 – 1.5 weeks.

Serves 4

Salad ingredients:

- 4 egg white grains (steamed cooked, diced)

- 250 g tofu (steamed cooked, diced)

- 200 g nata de coco (discard the water, wash and drain)

- 80 g green salad

- 70 g of red salad

- 50 g salad curly

- 25 g salad dressing

- 60 g mayonnaise

How to make:

Rinse with water all ingredients cook vegetables with boiled water and drain until dry.

Steamed egg whites and tofu until cooked. Lift. Chill. Diced.

Nata de coco wash with boiled water. Drain until dry.

Once dried chopped vegetables about 2 cm.

Blend all ingredients in large bowl.

Enter salad dressing and mix well. Serve.

When you want to add the mayonnaise, salad dressing mix in advance and mayonnaise until blended and then added to the vegetable mixture.

Nutritional values ​​per serving

Calories: 202.8 kcal

Carbohydrates: 5.5 g

Protein: 7.0 g

Fat: 17.0 g

Tips serving salad:

Do not mix the salad dressing or mayonnaise if not to be eaten in order to maintain the freshness of the vegetables. If not will be served, put the mixture in a bowl or a box of vegetables per serving and eating in a sealed cooler.

The use of salad dressings and mayonnaise may taste. Fat used in making salad dressings and mayonnaise quite good fat.

Additional onion, red or green bell pepper or a little pepper to add flavor to.