keeping it light: a salami salad

One of the biggest misconceptions regarding meat is that  unhealthy.  Meats are, infact, one of the healthiest food items providing  you with all your major vitamins and proteins.

Here i share with you one of my favourite easy-breezy healthy salad recipes and its yummy to boot to.

Roasted Beet and Salami Salad

Ingredients

3 medium beets, trimmed

2 stalks celery, chopped

1/2 red onion, chopped
juice of 1 lemon
4 tbsp olive oil
1 clove of garlic, minced
250 grams  keells pork salami, chopped
salt and pepper

Do it Sasha style…

Preheat the oven to 425 degrees. Wrap the beets in aluminum foil and bake for 1 hour. Remove them from the oven, unwrap and allow to cool. After about 10 minutes, peel them – if they’re done, the peel should come right off. Chop the roasted beets.

Combine all the ingredients in a bowl and toss. Chill for at least 30 minutes before serving

Saturday Love

Japanese Chicken Salad

 Hey folks, lets get you a Japanese High with this chicken salad. The taste will linger on all day and this one has an added benefit, its light and just right to keep you on your toes.  So let’s get going fellas…

 What do you need?

2 tbsp. sesame seed, slightly toasted, 11/2 cup slivered almond, toasted

2 cups cooked chicken, cubed, 3 oz. instant noodles

3 tbsp. spring onions, chopped, 1 small head of cabbage shredded

Dressing

1 instant noodle soup packet seasoning

11/2 cup salad oil, 3 tbsp. white vinegar, Little sugar

 Do it Sasha style…

Mix the sesame seeds and almonds with the cubed chicken and shredded cabbage. Next, pour the dressing over the salad and leave it in the refrigerator overnight. Then sprinkle 3oz. of the instant noodle (crumbled) on top with 3 tbsp. chopped spring onion, just before serving.

Its better, when served cold.

 Go dig in~

Friday Welcome

Chicken supreme marinated with herbs and a savoury salad

All you darlings there, whip up a Fancy Italian feast and give your senses a snazzy quick fix.

 What do you need?

4 potatoes, 2 onions, thinly sliced, 100 ml white wine or synthetic vinegar

1 tbsp sugar, 3 chicken breasts, 300g each , Salt and pepper to taste, 2 tbsp. olive oil,

8 fresh sage leaves (chopped), 2 tbsp. fresh rosemary (chopped), 6 lettuce leaves

 Do it sasha style …

First of all, place the potatoes with skins on in cold salted water and boil till tender. Drain, but do not refresh. Let the potatoes cool, then peel and slice. Once that’s done , set it a side.

Take a bowl and macerate the onions with the vinegar and sugar.Next cut each chicken breast into two, add salt , pepper and cover with a little oil.

Now press the chicken pieces into the herbs and cook with one tbsp. of oil over medium heat in a pan. Set aside and keep warm.

Arrange the lettuce leaves and potatoes on plates, add chicken and top it up with onions.

There you go… Treat yourself !!!

 Total time: 25 mins

Serves : 2