Yummy Vegetarian Tuscan Salad Recipe

Healthy Tuscan Salad Recipe

 

Tuscan Salad is one of heavenly tasty & yummy salad. The word “salad” comes from the French salade of the same meaning, from the Latin salata , from sal . In English, the word first appears as “salad” or “sallet” in the 14th century. Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman times. The phrase “salad days”, meaning a “time of youthful inexperience” , is first recorded by Shakespeare in 1606, while the use of salad bar, referring to a buffet-style serving of salad ingredients, first appeared in American English in 1976. Vegetarian Tuscan Salad Recipe is as below.

Vegetarian Salad
Healthy Salad

Ingredients:

 

3 Cup Long Grain Rice Cooked

2 Red Capsicum thinly sliced

2 Yellow Capsicum thinly sliced

4 Spring Onion Stalks thinly sliced

1/8 Cup Vegetable Stock / White Wine

6 Tbsp Beans soaked & boiled

2 Medium Tomato quartered

20 Olives Halved

2 Small Iceberg Lettuce torn into square pieces

 

Dressing:

 

1/6 Cup Vinegar

8 Tbsp Parmesan Cheese

2 Tsp Salt

2 Tsp Pepper

2 Tsp Tabasco

2 Tsp Chopped Garlic

2 Cup Mayonnaise

6 Tbsp Grainy Mustard

6 Tbsp Worcestershire Sauce

 

Preparations:

 

First we place the cooked Rice in a bowl then pour White Wine / Vegetable Stock over it while the rice is hot. Now wait till cool then we add the Beans, Olives, Red Capsicum, Yellow Capsicum, Spring Onion Stalks, Iceberg Lettuce & Tomatoes. Toss gently to mix well then cover it with cling flim & chilli until ready to serve or eat. For dressing  place all dressing ingredients in a blender. Blend to mix well. Before eating or serving pour the dressing over the salad. Toss gently. Eat or serve at once.

 

Lettuce is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.One variety, the woju, or asparagus lettuce, is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. World production of lettuce and chicory for calendar year 2015 was 26.1 million tonnes, 56% of which came from China. It was first cultivated by the ancient Egyptians who turned it from a weed whose seeds were used to produce oil, into a food plant grown for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans, the latter of whom gave it the name lactuca, from which the English lettuce is ultimately derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century cultivars were described that can still be found in gardens.Lettuce’s native range spreads from the Mediterranean to Siberia, although it has been transported to almost all areas of the world. Plants generally have a height and spread of 15 to 30 cm. The leaves are colorful, mainly in the green and red color spectrums, with some variegated varieties. There are also a few varieties with yellow, gold or blue-teal leaves. Lettuces have a wide range of shapes and textures, from the dense heads of the iceberg type to the notched, scalloped, frilly or ruffly leaves of leaf varieties. Lettuce plants have a root system that includes a main taproot and smaller secondary roots. Some varieties, especially those found in the United States and Western Europe, have long, narrow taproots and a small set of secondary roots. Longer taproots and more extensive secondary systems are found in varieties from Asia. Depending on the variety and time of year, lettuce generally lives 65–130 days from planting to harvesting. Because lettuce that flowers becomes bitter and unsaleable, plants grown for consumption are rarely allowed to grow to maturity. Lettuce flowers more quickly in hot temperatures, while freezing temperatures cause slower growth and sometimes damage to outer leaves. Once plants move past the edible stage, they develop flower stalks up to 1 m high with small yellow blossoms. Like other members of the tribe Cichorieae, lettuce inflorescences are composed of multiple florets, each with a modified calyx called a pappus, a corolla of five petals fused into a ligule or strap, and the reproductive parts. These include fused anthers that form a tube which surrounds a style and bipartite stigma. As the anthers shed pollen, the style elongates to allow the stigmas, now coated with pollen, to emerge from the tube. The ovaries form compressed, obovate (teardrop-shaped) dry fruits that do not open at maturity, measuring 3 to 4 mm long. The fruits have 5–7 ribs on each side and are tipped by two rows of small white hairs. The pappus remains at the top of each fruit as a dispersal structure. Each fruit contains one seed, which can be white, yellow, gray or brown depending on the variety of lettuce. The domestication of lettuce over the centuries has resulted in several changes through selective breeding: delayed bolting, larger seeds, larger leaves and heads, better taste and texture, a lower latex content, and different leaf shapes and colors. Work in these areas continues through the present day. Scientific research into the genetic modification of lettuce is ongoing, with over 85 field trials taking place between 1992 and 2005 in the European Union and United States to test modifications allowing greater herbicide tolerance, greater resistance to insects and fungi and slower bolting patterns. However, genetically modified lettuce is not currently used in commercial agriculture.

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