Quick Recipes and Easy

Tasty and Easy Recipes of Fennel Salad and Chinese Potato Salad



4 fennels.

1/2 cup Parmesan cut in thin slices.

1/3 cup chopped walnuts.

4-5 Tbsp extra virgin olive oil.

salt and pepper to taste.


Slice the fennels in thin slices. Add the Parmesan and the walnuts and combine well. Mix in salt, pepper and the oil. Serve and delight in.

This recipe can be served as an appetizer or a side dish.



5-6 medium potatoes (about 2 1/2 pounds).

4 slices bacon, well-cooked and crumbled.

3/4 cup chopped bok choy.

1 red pepper, diced.

1/2 cup chopped green onion.

1/4 cup chopped celantro.


1 1/3 cup mayonnaise

1 tsp sugar

1 tbs soy sauce

1-2 tsp sesame oil

1/8-1/4 tsp hot mustard powder

1/8 tsp salt


Boil the potatoes until cooked but still firm. Cut into potato
salad-sized chunks. Mix the ingredients for the sauce together,
using more or less sesame oil and host mustard according to taste
(the more the better, up to a point…). Place all solid ingredients
together in a large bowl, then add the sauce and mix well. Chill.

Consume the tasty Starter and post your feedback.


Tasty and tangy, these salads are different from European salads but will tingle your senses all the same. At the end is a recipe you want to try out and see how much you have learnt. Please post comments and feedback so that I can post different recipes catering to everyone’s tastes.

Spicy Asian salads are consumed as meals as well but taste best when served with curries and simple boiled rice. This brings out their sharp and often contrasting flavors. Chilies are to Asian salads what fragrant oils, lemon juice and vinegars are to Western salads. Even when just crushed with lime juice, chilies add that extra bite to a plate of fruit or greens. More flavor is then introduced with shallots, onion and garlic – occasionally fried but usually raw.

Hope you loved the recipes…

Check out MORE RECIPES at the following link and post your feedback please…

salads-and-starters.blogspot.com salads-and-starters.blogspot.com

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