Ingredients:

3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
1/2 pound shredded cooked chicken breast
2 eggs, hard-boiled, peeled and chopped
2 strips bacon, cooked and crumbled
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
1/2 cup crumbled blue cheese

Procedure:

Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat. Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese on top of the lettuce. Drizzle the salads with the remaining dressing.

Vinegar and red pepper flakes add tangy snap to this cucumber, carrot, green onion, and sesame seed salad. It goes beautifully with Bulgogi (Korean barbequed beef).

Ingredients:

1/4 cup white vinegar
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1 cucumber, thinly sliced
1/2 green onion, sliced
1/2 carrot, julienned

Procedure:

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes. Makes 2 servings.

This dish will help you to diversify simple garnish. This is a perfect dish for newly-made cooks, its piquant taste will make your dish unforgettable.

Ingredients:

250 grams macaroni
50 grams cheese
2 tablespoons butter
salt

Procedure:

Cook macaroni in lightly salted water until done. Strain and combine with half of cheese. Serve sprinkled with the rest of cheese.

A delicious, light, all-in-one meal. Great if you’re on a low-carb diet (you won’t even miss the rice!) or as a unique way to use up leftovers from the grill.

Ingredients:

2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup white sugar
1 1/2 pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint cherry tomatoes

Procedure:

In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.