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Hiroba for Everyone
Topic: かんたんなレシピ たのしんでください。
(1246 days ago)
For the salad:
1 pound macaroni or other small pasta shape, cooked until soft, drained, and rinsed
2 cups cooked chicken meat, shredded, torn, or diced (canned chicken works well)
4 celery ribs, cut in small dice
1 bunch green onions (scallions), cleaned and sliced thinly on the bias, green and white parts
OPTIONAL: You can add grated carrot, diced red bell pepper, mushrooms, or any other vegetables you like. If you add others, you may need to increase the amount of sauce.
For the sauce:
mayonnaise - 3/4 to 1 cup
milk or cream to thin the sauce - start with 3-4 tablespoons, then increase for thinner sauce
1 lemon - grate the yellow part of the peel, avoid the white pith; squeeze out juice and set aside
salt - start with one teaspoon, then increase to taste
pepper - start with 1/2 teaspoon freshly ground pepper, then increase to taste
Put all the salad ingredients in a large bowl. In a smaller bowl, mix the mayonnaise, the lemon peel, the salt and pepper, and enough lemon juice to give the mixture a good lemon flavor. Add the milk or cream and stir until smooth. Taste for salt, pepper and lemon flavor. Add more of each as necessary. Pour the sauce over the salad and mix until the meat and vegetables are well-coated. Add more sauce if necessary. Serve immediately or store in the refrigerator until needed. If refrigerated, let the salad sit on the countertop for about an hour before serving. Refrigeration reduces flavor, so letting it sit brings out the flavors again.Variation: Omit the chicken and use two large cans of albacore tuna, drained. Add cherry tomatoes, halved; chopped olives, black, green, or both; diced red bell pepper; green onions; 1/2 cup grated Parmesan cheese; and spicy hard Italian salami cut into small dice. You can also julienne thin slices of the sausage and add those.
Hiroba for Everyone
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