【焼き野菜のさっぱりサラダ】 #料理#サラダ#手作りドレッシング#水菜消費

１　まいたけは食べやすい大きさにほぐす。パプリカは5mm幅の細切りにする。水菜は3cm長さに切る。

２　ボウルにA の調味料を混ぜ合わせる。

A
レモン汁 　　　　 大さじ1
塩 　　　　　　　 小さじ1/3
こしょう 　　　　 少々
うま味調味料 　 　5ふり
オリーブオイル 　大さじ2

３　フライパンにオリーブオイル、まいたけ、パプリカを入れ薄く焼き色がつく程度まで焼き、2に加える。食べる前に水菜を加え、よく和える。

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About this Recipe Collection To mark 2021, the 10th anniversary of the Great East Japan Earthquake, TAF has published a collection of “ARIGATO (Gratitude)” recipes as a way of saying thank you once again to everyone who participated in and supported this project. Accumulating our expertise based on over eight and a half years of experience on the ground, and cooking and eating approximately 500 meals each month, we have developed this recipe collection with the following principles. ・To ensure that even those who are not used to cooking can easily make delicious food ・Targeting mainly the elderly, to give consideration to health and nutritional balance, with approximately 500kcal of energy, 3g or less of salt, and about 20g of protein per meal ・To make the recipe budget-friendly with an ingredient costs of no more than 300 yen per meal, using seasonal and accessible ingredients cooking can easily make delicious food ・Targeting mainly the elderly, to give consideration to health and nutritional balance, with approximately 500kcal of energy, 3g or less of salt, and about 20g of protein per meal ・To make the recipe budget-friendly with an ingredient costs of no more than 300 yen per meal, using seasonal and accessible ingredients Currently, the recipes have been well received and widely used by local groups that voluntarily hold cooking classes even after the Foundation’s direct staffing support has ended, dietary improvement promotion groups, children’s cafeterias, nutritionists, and others. Although this represents only a small sample, the wide range of distinctively Japanese meal recipes, ingredients, cooking methods, and salt reduction techniques are given. We hope you enjoy.