A number of summer vegetables are available to be added to the salad. These include cucumbers, peppers, mushrooms, carrots, onions, spring onions, red onions, celery, and radishes. In addition, tomatoes, pasta, olives, cooked potatoes, rice, corn, green beans, and black beans are added. If the salad is being created at home, what goes into it is left entirely up to the discretion of the person who is going to eat the salad.
The amount of fat in tuna varies from fish to fish, and the packer must measure and label each batch to reflect the actual fat content. That's why you may find two cans of the exact same brand and style of water-packed tuna, one with 1 gram of fat per serving and another with 5 grams per serving. This is one time that more is better; the fattiest tuna contains the most omega-3's.
Why make seafood a year-round specialty? Alaska seafood is rich with essential vitamins and nutrients, while being low on saturated fats and cholesterol. With such a delicious and healthy food available to you, take advantage of its versatility and cook up seafood any time the mood strikes.
Salads can be a complete main course dish too and with that said, let's take an ease now on all the vegetables and make the salad more filling. Chopped, sliced or diced meat like chicken, beef or pork is an optional addition to a perfect salad. They certainly add a great deal of flavor to the mix besides making the salad more filling and satisfying. Other alternatives can be seafood, ham or turkey if you have the budget. Or if you want to add some more protein, get some eggs into the mix (but not too much of course).
Salmon can be cooked fresh, thawed, or frozen, and this means that it can be enjoyed year-round, even long after the fishing season has ended for a given year. Grilling salmon is a summer-time activity as American as flipping burgers or baking apple pie, and is a whole lot healthier to boot. The versatility of salmon is another thing that makes it so special. It works in any cuisine, from Asian to French, and can be served as a main entrée, or worked into appetizers, salads, and soups. Just crack a cookbook; you'll be amazed at the number of grilled salmon recipes.
Submerge the lobster in a pot filled with the ½ liter of wine, allowing it to drink the wine for about 2 hours. Then add 2 liters of water and slowly cook for about 15 minutes. Once done split the lobster in half and remove the innards. Dip it a moment in the wine and water to strengthen the flavor. Arrange the lobster on a bed of wild salads. To liven up the two mayonnaises; paprika and a few drops of cognac for the red one, caviar and cognac for the dark one.