‘Meat’ Veggies Salad
‘Meat’ Veggies Salad

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, ‘meat’ veggies salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

‘Meat’ Veggies Salad is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. ‘Meat’ Veggies Salad is something which I have loved my whole life. They are fine and they look fantastic.

The vegetables taste delicious for days. Keep refrigerated and warm to room temperature or briefly heat in a microwave to serve. You can also freeze the roasted vegetables for up to one month. Mix Ranch dressing and mayo together.

To begin with this recipe, we must prepare a few ingredients. You can cook ‘meat’ veggies salad using 20 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make ‘Meat’ Veggies Salad:
  1. Make ready A. Boiled
  2. Make ready 500 g sliced meat
  3. Take 5 slices ginger
  4. Take 3 crushed garlic
  5. Take to taste Salt
  6. Take Enough water to lightly cover the meat
  7. Get B. Blanched
  8. Get 1 tbsp olive oil
  9. Prepare 1/2 C small baby corn
  10. Get 1 C Cauliflower florets
  11. Get 1 C broccoli florets
  12. Prepare C. To Assemble
  13. Make ready 1-2 tbsp olive oil
  14. Prepare 1 tsp finely minced garlic
  15. Get 1 tsp finely minced ginger (opt)
  16. Prepare 2-3 tbsp meat broth (from A)
  17. Prepare Chili flakes
  18. Prepare Ground pepper
  19. Take D. Extra
  20. Take Cherry tomatoes

Add Parmesan cheese and toss to coat. Packed with veggies, avocado and seeds, this healthy salad recipe is bursting with vitamins, minerals and antioxidants. Everything can be prepared ahead of time except the avocado. If you love beets, shred one raw and add it to the salad for extra color, crunch and flavor.

Instructions to make ‘Meat’ Veggies Salad:
  1. Preparation - Boil A until meat is fork tender. Drain water, keeping few tablespoons for later (if needed). Keep meat aside. Next, boil water in pot with a tbsp of olive oil. Blanch B in batches. As for broccoli, blanching takes less than 5 seconds. Put all veggies aside.
  2. To assemble - heat a tbsp or 2 of olive oil in big pan. Throw in some minced garlic and ginger and fry until lightly browned. Add baby corn, cauliflower florets and meat. Stir to mix. Add a tbsp or two of some meat broth (A), then season with salt and ground black pepper or seasoning powder. Taste and adjust. Sprinkle some chili flakes. Lastly add blanched broccoli florets and cherry tomatoes. Stir to mix for few seconds. Serve warm.

Everything can be prepared ahead of time except the avocado. If you love beets, shred one raw and add it to the salad for extra color, crunch and flavor. This crunchy vegetable salad is perfect on a hot summer's day. I like to cut the vegetables earlier in the day, then chill them so they are nice and crisp. The GH Test Kitchen shares their all-time favorite fresh and tasty vegan salads to eat year-round that are.

So that is going to wrap it up with this special food ‘meat’ veggies salad recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!