Salad with squid and red rice

It’s very light, airy, harmonious. Here, such a nice dressing, salad acquires freshness and brightness, as well as a certain piquancy thanks to Tabasco.

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You will need:
Red rice — 1/2 cup
squid — 3-4 pieces.
Chinese cabbage — 1/3 head of cabbage (preferably the best tops with delicate leaves)
small apple sour and sweet — 1 pc.
parsley — 5-7 sprigs
Lemon — 1/2 pcs.

For cooking squid:
bay leaf — 1 pc.
lemon pepper — 1/3 tsp
salt — to taste

For the filling:
large orange — 1/2 pcs.
mayonnaise or plain yogurt (or sour cream) — 3-4 tbsp
Tabasco sauce — 10 drops
ground black pepper, salt — to taste

To apply:
1/2 orange
parsley

1. Boil the rice according to the instructions, recline in a colander, rinse with cold water, pat dry.

2. Squid cleaned of skin and viscera. Lower the squid in boiling water with spices, after boiling, cook for 1 minute. Remove from the water, cool, cut into strips 0.5 cm wide.

3. An apple peel, cut into thin strips and marinate in lemon juice for half an hour.

4. Chinese cabbage chop wide strips, parsley finely chopped.

5. For the filling mayonnaise or plain yogurt (or sour cream) are mixed with orange juice freshly squeezed, dressed with salt and pepper, add the Tabasco sauce to taste.

6. Mix all the ingredients of the salad, dressed, lay in a bowl or a la carte in the ring. Garnish with orange slices and parsley. Cool 15-20 minutes. We serve.

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Bon Appetit!

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