PERCHÉ PREPARARE LE INSALATE IN BARATTOLO e COME FARLO + 4 RICETTE FACILI, FRESCHE e SAZIANTI

salami

🥗Healthier: turkey salami

💰Cheaper: bologna

Turkey salami is lower in fat, while bologna is often more budget-friendly.

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella is lower in calories, while cheddar is usually less expensive.

Prepare the super vinaigrette by mixing together 6 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 tablespoon of lemon juice, a pinch of garlic powder or half a finely chopped garlic clove, a pinch of dried or fresh oregano, a pinch of dried or fresh thyme, two turns of pink pepper grinder, and a pinch of fine salt.

For the Greek salad, in a 1-liter jar, add 3 tablespoons of super vinaigrette, 1 medium cucumber (150g), 1 heaping tablespoon of Taggiasca olives, 180g of cherry tomatoes (5 yellow and 8 red), 80g of feta cheese, and 4-5 leaves of romaine lettuce.

Prepare the tahini dressing by combining 60g of tahini, 2 tablespoons of untreated lemon juice, 1 tablespoon of apple cider vinegar, the grated zest of half an untreated lemon, a pinch of garlic powder or half a finely chopped garlic clove, half a teaspoon of fine salt, 1 tablespoon of olive oil, and 4 tablespoons of very cold water.

For the chickpea salad, in a 1-liter jar, add 3 tablespoons of tahini dressing, 1 medium carrot (100g), 2 celery stalks (60g), 80g of cherry tomatoes (about 5), 130g of cooked chickpeas, two handfuls of baby spinach, a few celery leaves, and a slice of lemon.

Prepare the pesto dressing by mixing 70g of basil pesto, 1 tablespoon of lemon juice, 1 tablespoon of water, and two turns of black pepper grinder.

For the light salad, in a 1-liter jar, add 3 tablespoons of pesto dressing, 130g of cherry tomatoes, 130g of cooked zucchini, 120g of 5-grain mix, 90g of grilled primosale cheese, two handfuls of baby spinach and arugula mix, and 1 tablespoon of toasted pine nuts.

Prepare the yogurt dressing by combining 120g of Greek yogurt (dairy or plant-based), the zest of half a lime or untreated lemon, 2 tablespoons of lime or lemon juice, a pinch of garlic powder, a pinch of dried coriander, a pinch of chili flakes, a pinch of fine salt, 2 tablespoons of olive oil or 1 tablespoon of avocado oil, and 2 tablespoons of water.

For the Mexican salad, in a 1-liter jar, add 3 tablespoons of yogurt dressing, 120g of cherry tomatoes, 160g of bell pepper, 100g of cooked corn, 110g of cooked red beans, 120g of cooked and cooled white or tricolor quinoa, and half an avocado sprinkled with lemon juice (to be added no more than 5 hours before consuming the salad).

Cooking Techniques

Equipment Needed

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Dietary

Allergens