ʻO ka salameʻalani me nā'ōmato, ka hua bale no ka makahiki hou me ka kiʻi

ʻO ka hua salame me nā'ōpala a me nā'ōmato kekahi o ka honua a me ka mālamalama no ka'ōpū a me ka kuke kuke e kokoke i nā mea like.

No ka mea he mea nui ka momona a me nā calorie, a me ka nui o nā meaʻai, nā huameʻa a me nā'enemilika, kēia huakeke "e hiki i ka papa" i ke kauwela, ai ka wā puna, a ma kahi o ka papahana hou o ka New Year. Hiki ke hoʻohauʻoliʻia me ka leʻaleʻa a me ke kaohiʻoleʻia e ka poʻe e noho nohopī ana, a me ka poʻe e hahai pono i ke kiʻi a mālama i ka meaʻaiʻai.

ʻO kekahi kumu nui'ē aʻe o ke kīʻaha,ʻo ka papa inoa o nā mea e pili ana ma muli wale nō ia o nā mea makemake nui o ka mea hale. ʻO ka papaʻano maʻamau e pili ana i nā greens, nā kolo a me nā tōmato cherry, a me nā mea hoʻopiha a me nā meaʻai hiki ke hanaʻia a hoʻohanaʻia no kēlā me kēia meaʻai. ʻO nā lau o ka salakeke'ōmaʻomaʻo, hiki ke loli ikiʻia me ka'ahuʻula nani, ka'ōnihi, ka salakeke a me ka kāpena Chinese,ʻo kekahi e like me ka waihoʻana i nāʻoliva a me nā bele ma kēia pāʻani, makemake kekahi eʻaʻahu i ka kirinaʻulu, mayonnaise,ʻoliva, a me kahiʻoluʻolu o kā lākou hana pono'ī.

ʻO ka salakekeʻalani me nā'ōmato - he meaʻono me ka kiʻi

I kēia manawa, ua paʻakikī ke hoʻomaopopo he aha ka hopena no ka saladi a me nā'ōmato e hiki ke kapaʻia he kilakila, akā, ua manaʻoʻiaʻo ka genus he ipu mai ka lā Italia. ʻO nā mea'alia Italia kuʻuna,ʻo Basil, nā tōmato, nā mea i kāpuniʻia, nā mea hoʻonani a me kaʻailaʻaila, akāʻo nā mea iʻikeʻia heʻano maʻalahi, hiki ke lawe i kēiaʻano meaʻai, a inā he makemake, e hoʻokolo i kahi mea.

Nā mea e pono ai:

• ʻO kahi'āpana - 15-20 mau'āpana
• kākāka - 1 clove
• aila - 4 tbsp. l.
• lemona wai - 2 tbsp. l.
• Balsamic winika - 1 tbsp. l.
• arugula - 100 g
• nā'ōmato - 10 mau kiko
• ka paʻakai a me ka pepa - eʻono.

Keʻano hoʻomākaukau:

1. Hoʻomaʻuʻia, holoiʻia a hoʻomaʻemaʻeʻia nā'ōpū.
2. Iʻelua punetēpē o kaʻaila e hoʻomaloi i ka ālapala paʻiʻia, iʻelua mau minuke ma hope aku, ua hoʻohui pūʻia kekahi me kahi puna o ka wai lemon.
3. No ka hoʻomauʻana i nā kolo he pono wale nō i mau minuke wale nō, e hoʻohuli mau a huli aʻe aʻaʻole hoʻopoina i ka paʻakai a me ka pepa.
4. Hoʻokomoʻia ka'ānana i lalo o ka wai e holo ana, laweʻia ka mimiki me kahi kāwele pepa, kāʻili a kau i ka pā.
5. Hoʻomoʻaʻia nā hapalālā hapa i ka hapalua
6. ʻO ka mea hope loa e kau i ka papa kiʻekiʻe o nā salati - nā moa i kālaiʻia i ke kāleka a me ka lemona.
7. No ka hoʻouluʻana i kaʻailaʻoliva e koe, ka wai lemonona a me ka viliana balsamic, ka hopena o ka sāla i hoʻomaʻemaʻeʻia.

Hiki i nā mea i hoʻonuiʻia ke hoʻoulu i kahi mea lahilahiʻulaʻula i ka hoʻouluʻana. ʻO kekahi meaʻokoʻa'ē aʻe hoʻi me ka puaʻo Dijon ka mea kaulana.

ʻO kaʻaoʻaoʻelua o ka ulana palemele he meaʻono ia

Nā mea e pono ai:

• ʻO Dijon mustard - 1 tsp.
• lemona wai - 2 tbsp. l.
• aila - 4 tbsp. l.
• ke kō - ¼ tsp
• kākāka - 1 clove
• pepaʻeleʻele a me ka paʻakai - eʻono.

Keʻano hoʻomākaukau:

ʻO nā paʻahao a pau he lepo i loko o ka mimala a hui pūʻia, a laila nininiʻia ka pāpale i kaʻaila a me ka wai lemoni, hāwanawana.