Below you can find more delicious salad recipes. With a large number of vegetables and other ingredients available it’s great to be able to prepare a variety of salad recipes even if it means just using different salad dressings to liven up your salads and make them something special.

Salads are also a great way to eat an assortment of servings of vegetables or fruits every day as there are many different ways to enliven them and make them even more delicious, attractive and of course healthier. By now, everybody knows of the health benefits of vegetables which are rich in vitamins, minerals and fiber, thus the advantage of frequently preparing salad recipes, specially if it is Portuguese salads

Salad Recipes from Portugal:

Potato and chourico salad (Salada de batatas com chourico)

Ingredients

450g (1 lb)of potatos, 1 lettuce, 1 sliced green pepper, 170g (6 oz) of sliced chourico, 1 red sliced onion, 125g (4.5 0z) of sliced sun-dried tomatos, 2 table spoons of shredded fresh basil or parsley.

Dressing ingredients: 1 table spoon of vinegar, 1 table spoon fo tomato paste, 1 table spoon of olive oil, salt and pepper to taste.

Preparation

Cook the potatos in a saucepan of boiling water for 20 minutes, Drain and leave to cool. Line a large serving platter with the lettuce leaves. Slice the cooled potatos and arrange them in layers on top of the lettuce, together with the sliced green peppers. Slice the chourico, red onions, sun-dried tomatos and shredded fresh basil or parsley. In a small bowl whisk the vinegar, tomato paste and olive oil together and season to taste with salt and pepper. Pour the dressing over the potato salad and serve immediately.

Cucumber and Potato Salad (Salada de Pepino e Batatas)

Ingredients

450g (2 lb) of potatos, 2 cucumbers, 2 table spoons of salt, 1 onion.

Dressing ingredients:

1 table spoon of mustard, 2 table spoons of olive oil, 2 table spoons of vinegar, 2 table spoons of mixed chopped herbs.

Preparation

Cook the potatos in a sauce pan of boiling water for 15 minutes or until tender. Drain and leave to cool. Meanwhile spread out the cucumbers and onions cut in small quarters on a plate and sprinkle with salt. Arrange the cucumber zand onions in a serving plate and put the potatos cut in squares on top of them. In a small bowl mix the dressing ingredients together. Pour the dressing over the salad, tossing well to coat all of the salad ingredients. Can be served immediately or left in the refrigerator to chill for a little while.