Vegetable salad without tomatoes. A fresh vegetable salad

Products for salads do not require heat treatment, are consumed raw and are ideal for diet proper nutrition. They speed up the digestive system and saturate with vitamins. Fresh vegetables are used as the main ingredients for creating gastronomic delights: cabbage, carrots, onions, garlic cloves, bell peppers, tomatoes and cucumbers, as well as any components that can be consumed without heat treatment.

The five most commonly used ingredients in recipes are:

Wash them thoroughly, peel them and cut them according to the recipe. Cheese, apples, dried fruits, salted fish are added to the vegetable components. As a condiment for raw salads use lemon juice vegetable oil, sour cream, fat-free yogurt, homemade mayonnaise, creamy sauces. They emphasize the taste of the lightness of the ingredients of the dish. Fans of light food with a rich aroma will definitely like the recipe of original salads. They will want to cook at home and treat loved ones.

Spice up your usual vegetable pairings with toasted bread, avocados, cheese, nuts, and dried fruits.

delish.com

This unusual salad resembles. Only instead of pasta - thin strips of zucchini.

Ingredients

• 4 zucchini;
• salt - to taste;
• 400 g cherry tomatoes;
• 150 g mozzarella balls;
• ½ bunch of basil;
• 2 tablespoons of balsamic vinegar.

Cooking

Using a grater-shredder or other device, cut into thin long strips. Mix them with olive oil and spices and leave to marinate for 15 minutes. Then add halved tomatoes and cheese, basil leaves and vinegar to the zucchini and mix well.

allrecipes.com

Amazing combination delicious vegetables, greens and lemon dressing.

Ingredients

• 3 beets;
• 2 tomatoes;
• 1 avocado;
• ½ red onion;
• 100 g feta cheese;
• 200 g spinach;
• 3 tablespoons lemon juice;
• 2 tablespoons of olive oil;
• 1 tablespoon balsamic vinegar;
• 1 tablespoon ;
• salt - to taste;
• ground black pepper - to taste;
• ½ clove of garlic.

Cooking

Put the beets in a saucepan, cover with water and bring to a boil over high heat. Reduce the heat and about an hour more, until it becomes soft. Cool slightly, peel, cut into cubes and refrigerate for 15 minutes.

Combine beets, diced tomatoes and avocado, onion rings, crumbled feta and spinach. Dress the salad with a mixture of lemon juice, oil, vinegar, mustard, spices and minced garlic.

chelseasmessyapron.com

It may seem that this is too unusual a mixture. But try to cook a salad, and you are unlikely to remain indifferent to it.

Ingredients

• 4 heads of broccoli;
• 1-2 tablespoons of salt;
• 100 g dried cranberries;
• 70 g chopped almonds or almond petals;
• 40 g of peeled sunflower seeds;
• 200 g cheddar cheese;
• 200 g of mayonnaise;
• 1 tablespoon red wine vinegar;
• 2-4 tablespoons of sugar;
• 1 lemon;
• ½ tablespoon of poppy seeds.

Cooking

Cut the florets off the broccoli. Cut too large inflorescences in half. Place a large pot of water over high heat, add salt and bring to a boil. Submerge the broccoli in boiling water for 30 seconds, then transfer to a bowl of ice water. Once the broccoli has cooled, dry it completely with a paper towel.

Mix broccoli with cranberries, almonds, seeds and cheddar cubes. For dressing, combine mayonnaise, vinegar, sugar, whole lemon zest, 1 tablespoon lemon juice, salt, and poppy seeds. Dress the salad, mix and refrigerate for 15-30 minutes.

smittenkitchen.com

Juicy and healthy salad with a sweet note.

Ingredients

• 1 small head of red cabbage;
• salt - to taste;
• ground black pepper - to taste;
• 100 g;
• 100 g feta cheese;
• several sprigs of parsley;
• 2 teaspoons of sesame seeds.

Cooking

Cut the cabbage into thin strips. Add oil, lemon juice and spices to it and mix. Mix the cabbage with half the dates, diced or striped, and half the crumbled feta. Top with remaining dates, feta, chopped parsley and sesame seeds.

delish.com

This salad will be delicious with fresh or frozen or canned corn.

Ingredients

• 500 g of corn;
• 200 g cherry tomatoes;
• 100 g feta cheese;
• 1 red onion;
• a few sprigs of basil;
• 3 tablespoons of olive oil;
• 1 lime;
• salt - to taste;

Cooking

Combine corn, halved tomatoes, crumbled feta and finely chopped onion. Add thinly sliced ​​basil leaves, oil and juice of a whole lime. Season with spices and stir.

6. Guacamole salad

Guacamole is an avocado pulp snack with lemon or lime juice, various seasonings and vegetables. But these same ingredients can be served in the form of a beautiful salad.

Ingredients

• 400 g cherry tomatoes;
• 100 g canned beans;
• 100 g canned corn;
• 1 small red onion;
• 1 jalapeno pepper (can be substituted with chili)
• 2 ripe avocados;
• several sprigs of parsley;
• 1 lime;
• ¼ teaspoon ground cumin;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Combine halved tomatoes, beans, corn, finely chopped onions and peppers, cubes and chopped parsley. Season with a mixture of oil, lime juice and spices and mix well.

natashaskitchen.com

This salad is crispy and incredibly juicy.

Ingredients

• 2 heads of broccoli;
• 50 g walnuts;
• 1 large carrot;
• 1 apple;
• ½ small red onion;
• 70 g raisins;
• 100 g of mayonnaise;
• 100 g sour cream;
• 2 tablespoons of lemon juice;
• ½ tablespoon of sugar;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Cut the florets and the peeled broccoli stalk into large pieces. Lightly toast the nuts in a hot skillet. Mix broccoli with grated carrots, cubes, finely chopped onions, nuts and raisins. Separately, mix the rest of the ingredients and season the salad with this mixture.

jamieoliver.com

Oranges will add a twist to this salad.

Ingredients

• 4-5 carrots;
• 2 beets;
• 4 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 2 oranges;
• 1 tablespoon of sesame seeds;
• ½ bunch cilantro.

Cooking

Clean vegetables. Cut the carrots in half, and the beets in slices. Steam for 5 minutes. Put the carrots and boil the beets in the same way. Thanks to separate cooking, carrots will not turn red.

Place the vegetables on a baking sheet, drizzle with 2 tablespoons of oil and season with salt and pepper. Bake at 200°C for 30-40 minutes.

Grate the zest of the oranges. Then remove the white layer from them and cut the fruit into slices. For a couple of minutes, dry the sesame seeds in a preheated pan, stirring constantly.

Let the roasted vegetables cool slightly. Then mix them with zest and oranges, pour over the remaining oil and salt. Sprinkle with sesame seeds and cilantro leaves.

tracy benjamin/Flickr.com

Parmesan will give the salad a spicy taste. But if desired, it can be replaced with another cheese.

Ingredients

• 100 g walnuts;
• 24 Brussels sprouts;
• 50 g parmesan;
• 100 ml of olive oil;
• 3 tablespoons of apple cider vinegar;
• 2 teaspoons Dijon mustard;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Dry walnuts in a hot pan for 5-8 minutes. Cut the cabbage into thin strips. Add nuts and grated cheese to it. For dressing, combine all other ingredients, pour this mixture over salad and mix well.

10. Spicy Quinoa Vegetable Salad

Delicious, hearty and very healthy dish.

Ingredients

• 500 g quinoa;
• 2 cucumbers;
• 400 g cherry tomatoes;
• 1 small red onion;
• several sprigs of parsley;
• ½ avocado;
• 100 g feta cheese;
• 5 tablespoons of olive oil;
• 1 teaspoon of honey;
• 1 clove of garlic;
• ½ teaspoon ground red pepper;
• 1 teaspoon dried oregano;
• salt - to taste.

Cooking

Place quinoa in boiling salted water and simmer over low heat for 15 minutes. Cut the cucumbers into quarters, halve the tomatoes, chop the onion and parsley, dice the avocado and crumble the feta. Mix these ingredients with quinoa.

For dressing, combine oil, vinegar, honey, minced garlic, pepper, oregano, and salt. Pour dressing over salad and toss.

11. Panzanella

Photo: Jaroslaw Pawlak / Shutterstock

Panzanella is a traditional italian salad with fresh vegetables and bread.

Ingredients

• 2 baguettes;
• 120 ml of olive oil;
• 3 tablespoons of red wine vinegar;
• 1 teaspoon of honey;
• salt - to taste;
• ground black pepper - to taste;
• 1 large cucumber;
• 800 g red and yellow cherry tomatoes;
• 1 red onion;
• 1 clove of garlic;
• 1 bunch of basil

Cooking

Cut the baguette into large cubes and toss with half the olive oil. Place the bread in the preheated skillet and toast, stirring occasionally, over medium heat for about 10 minutes. The baguette should be crispy golden brown. Then cool.

For the dressing, combine the remaining oil, vinegar, honey and spices. Cut the cucumber into large slices, removing the seeds. Cut the tomatoes in half, finely chop the onion, mince the garlic and coarsely chop the basil leaves. Mix vegetables, herbs and baguette, pour over dressing and mix well.

gimmesomeoven.com

Habitual flavor combination potatoes and eggs complement this salad with celery and avocado.

Ingredients

• 8–10 potatoes;
• salt - to taste;
• 2 tablespoons of vinegar;
• 4 eggs;
• 300 g Greek yogurt or mayonnaise;
• 1 tablespoon Dijon mustard;
• ground black pepper - to taste;
• 2 avocados;
• 2-3 stalks of celery;
• ½ small red onion;
• ½ bunch of parsley.

Cooking

In salted water until done. Then drain the water, cool the potatoes, peel and cut into small cubes. Spray them with vinegar. Boil the eggs and chill.

Mix yogurt or mayonnaise, mustard and pepper. Add potatoes, diced eggs, avocado and celery, thinly sliced ​​onion and chopped parsley to the dressing. Then gently toss the salad.

Not only soups or main courses, but also hearty salads.

Ingredients

• 200 g black or green lentils;
• 600 ml vegetable or;
• 4 tablespoons of olive oil;
• 200 g of champignons;
• 1 small head of broccoli;
• ½ red onion;
• 4 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 200 g spinach;
• 1 lemon;
• 100 g feta cheese.

Cooking

Rinse the lentils, transfer to a saucepan and pour over the broth. It can be replaced with water with a chicken or vegetable bouillon cube dissolved in it. Bring the lentils to a boil over medium heat. Lower the heat slightly and simmer for another 20-25 minutes until it becomes soft. Then drain the water from the lentils.

Heat 2 tablespoons of oil in a skillet over medium heat. Lay out the thinly sliced ​​mushrooms and broccoli florets. Cook, stirring occasionally, 3-4 minutes. Add another tablespoon of oil, chopped onion, chopped garlic, salt and pepper. Cook for 2-3 more minutes, or more if you want the vegetables to be softer.

Combine lentils, vegetables, chopped spinach, whole lemon zest, 3-4 tablespoons lemon juice, remaining butter, and crumbled cheese. Season the salad with salt if necessary.

bbcgoodfood.com

Ingredients

• 2 eggplants;
• 3 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 2 thick pita bread;
• 3 tablespoons of balsamic vinegar;
• 1 large bunch of mint;
• 1 red chili pepper;
• 2 onions;
• 170 g cherry tomatoes;
• 300 g salad mixture;
• 50 g goat cheese.

Cooking

Cut into slices with sides of about 3 cm. Drizzle with a tablespoon of oil, season with spices and mix. Place on a baking sheet and bake at 200°C for 25 minutes until browned. 8 minutes before the end of eggplant cooking, place a baking sheet with large pieces of pita bread in the oven.

For dressing, combine remaining oil, vinegar, minced mint leaves, finely chopped chili and 1 onion. Remove eggplant, place in a salad bowl and toss with ⅓ dressing. Add half-ringed onion, halved tomatoes, salad mix, pita bread and goat cheese pieces. Pour the remaining dressing over the salad and toss.

iamcook.ru

Hearty salad with a touch of the sea.

Ingredients

• 300 g of Beijing cabbage;
• 100 g green peas;
• 250 g of seaweed;
• 2 tablespoons of olive oil.

Cooking

cut into chinese cabbage small stripes. Mix it with peas and sea ​​kale, after draining the liquid from them. Dress the salad with oil.

Season the processed and chopped salad with sour cream mixed with chopped eggs, salt, sugar and vinegar, mix, put in a salad bowl and sprinkle with dill.

Green salad 80, eggs 30, sour cream 40, sugar 3, vinegar 3% 5, dill.

GREEN SALAD WITH CUCUMBERS

Prepared green salad mix with cucumbers, cut into thin slices, salt, pour over salad dressing, mix, put in a salad bowl and sprinkle with dill.

GREEN ONION SALAD IN SOUR CREAM

Cut the onion into pieces of 2-2.5 cm or chop, put in a bowl, season with sour cream and vinegar, mix, put in a salad bowl and sprinkle with dill.

Onion 100, sour cream 25, vinegar 3% 3, dill.

GREEN ONION SALAD WITH EGG

Salad prepared and served without vinegar. Put boiled egg slices on the onion.

Onion 100, sour cream 30, eggs 20, dill.

SALAD OF FRESH CUCUMBERS

Ground cucumbers are peeled and cut into thin slices, and greenhouse cucumbers are cut without peeling. Put in a salad bowl, pour salad dressing or sour cream, sprinkle with dill.

Ingredients:

Cooking method:

Grind greens, cut cucumbers into circles, put in a salad bowl, pour over sour cream, mix, salt and pepper, sprinkle with herbs when serving.

FRESH TOMATOES AND CUCUMBERS SALAD

First way. Cut the tomatoes and cucumbers into circles (you can remove the seeds from the tomatoes beforehand), put them in a salad bowl mixed with cucumbers, sprinkle with salt, pepper, pour salad dressing or sour cream and sprinkle with dill. Put the chopped onion and lettuce around the salad.

The second way. Cut the tomatoes and cucumbers into thin slices, put them in a wreath along the side of the salad bowl, put the sliced ​​\u200b\u200bin the center of the dishes green onion. If onions are used instead of green onions, then they are cut into rings and placed on or between tomatoes. Dress and decorate the salad in the same way as described above.

Ingredients:

Tomatoes 60, cucumbers 45, green onions 15, salad dressing 30 or sour cream 30, pepper, dill.

Cooking method:

For salad, wash vegetables, chop tomatoes, cut cucumbers into circles, onion cut into rings, put tomatoes and cucumbers in a salad bowl, sprinkle with salt, pepper, pour salad dressing ( First option: Second option: , sprinkle with herbs on top.

FRESH TOMATOES AND APPLE SALAD

Cut prepared tomatoes and apples into circles, put tomatoes mixed with apples in a salad bowl, pour salad dressing, decorate with salad and sprinkle with dill.

Ingredients:

Cooking method:

cook fresh tomatoes and apples, cut them into slices, mix tomatoes with apples, pour salad dressing ( First option: Vegetable oil 500, vinegar 3% 500, sugar 40, ground pepper 2, salt 20.Second option: Vegetable oil 250, vinegar 3% 750, sugar 50, ground pepper 2, salt 20.), chop greens, ready salad sprinkle with herbs.

RADISH WITH OIL

Peel the white radish from the skin and excess greens, leaving a few branches. Do not remove the skin from the red radish, peel it also from excess greens. For decoration, take a few pieces of red radish, cut the skin in the form of petals, giving the shape of a rose.

Put the prepared radish for 20-30 minutes in cold water. Serve in a salad bowl with finely chopped food ice. Butter, beautifully decorated, put on a rosette or a patty plate.

Ingredients:

Radishes (white or red) 120, butter 30.

Cooking method:

Wash radishes, cut off excess greens, cut radishes into thin slices, pour water for 20-30 minutes, put in a salad bowl, put butter into a socket, serve radishes with butter.

RADISH SALAD WITH EGG IN SOUR CREAM

Peel white radish; cut white or red radish into thin slices (white radish is cut obliquely), season with sour cream, salt; you can add pepper, sugar, vinegar. Put the radishes in the form of a slide in a salad bowl, decorate with eggs, chopped slices, green salad and sprinkle with dill.

Ingredients:

Radishes (white or red) 100, eggs 20, sour cream 30, dill.

Cooking method:

Wash the radishes, cut off the excess greens, cut the radishes into thin slices, pour water for 20-30 minutes, put in a salad bowl, put butter in a socket, boil an egg for the salad and cut it into slices, chop the greens, sprinkle the salad with greens when serving.

RADISH SALAD WITH CUCUMBERS IN SOUR CREAM

Prepare and decorate the salad in the same way as described in the previous recipe, but add peeled cucumbers, cut into thin slices.

Radishes 75, fresh cucumbers 35, eggs 10, sour cream 30, dill.

WHITE PICKLED CABBAGE SALAD

First way. Finely chop the white cabbage, put in a baking sheet or other shallow dish, sprinkle with salt and grind until the juice comes out of the cabbage. Squeeze the cabbage, put in a bowl, season with vegetable oil, vinegar and sugar.

The second way. Finely chop the processed white cabbage, put in an aluminum or well-seasoned dish, pour in the vinegar, add salt and, stirring, heat until the taste disappears raw cabbage and the juice will not begin to stand out, preventing the cabbage from becoming soft. Properly cooked cabbage should be slightly crunchy on the teeth when chewed. Then quickly cool the cabbage, season with vegetable oil, salt and sugar.

Cabbage, stacked in a salad bowl, can be served as independent dish; it can also be used as a side dish for beef, veal, poultry, game and fish.

White cabbage 1150, vinegar 3% 100, sugar 50, vegetable oil 50, salt 10.

WHITE PICKLED CABBAGE SALAD WITH FRUITS

Finely chop white cabbage, put in a bowl, pour vinegar and strained fruit or berry marinade, add salt and heat, stirring. When the cabbage settles, remove it from the stove and cool.

Cut apples (without skin and seeds) into thin slices, mix with cabbage and pickled fruits, season with vegetable oil and sugar, sprinkle with green onions.

White cabbage 110, apples 20, pickled plums 10, pickled cherries 10, vinegar 3% 10, marinade (fruit or berry) 15, sugar 10, vegetable oil 10, green onions 20.

SAUCURATED CABBAGE SALAD (PROVENCAL)

Cabbage, pickled whole heads, after removing the stalk, cut into square pieces (25x25 mm). Separate pickled lingonberries and apples from the filling. Cut the core of the apples and cut into slices into four to eight pieces. Strain the pickled fruit filling, put cinnamon and cloves in it, boil in a bowl, cover it with a lid, and let it brew until cool. Place cabbage, berries, apples in layers in a non-oxidizing bowl, sprinkle with sugar, pour strained filling, season with vegetable oil and mix thoroughly.

Sauerkraut 130, pickled lingonberries 10, pickled apples 20, sugar 10, marinade (fruit or berry) 10, vegetable oil 10, cinnamon and cloves 0.2 each.

RED PICKLED CABBAGE SALAD

Shred the red cabbage, sprinkle with salt and grind until the juice starts to stand out and the cabbage becomes soft. After that, squeeze the cabbage, put it in a wooden or faience bowl, pour vinegar over it, add sugar, vegetable oil, a decoction of cinnamon and cloves.

Red cabbage 130, vinegar 3% 50, sugar 10, vegetable oil 10, cinnamon and cloves 0.2 each, salt 10.

RAW VEGETABLE SALAD

Cut carrots, turnips and celery root into very thin strips, mix with chopped marinated salad white cabbage, salt, season with sour cream or mayonnaise sauce. Put the salad in a salad bowl, garnish with slices fresh cucumbers, tomatoes, lettuce leaves and sprinkle with parsley or dill.

Carrots 25, turnips 25, celery 10, green salad 10, tomatoes 35, fresh cucumbers 35, pickled cabbage 20, sour cream or mayonnaise 50, greens.

SALAD VITAMIN

Cut raw carrots and salad celery, fresh cucumbers and apples (without skin and seeds) into strips 2-3 mm thick, and fresh plums and tomatoes into slices. Mix the products, season with sour cream, adding salt, lemon juice and powdered sugar. Serve with a slide in a salad bowl and decorate with the products that make up the salad, sprinkle with herbs.

Apples 35, tomatoes 35, cucumbers 20, carrots (red layer) 15, celery 20, plums or cherries, fresh pitted 15, lemon (for juice) 1/4 pc., powdered sugar 3, sour cream 50, herbs.

Romaine salad with oranges and bananas

Cut romaine or endive lettuce, add oranges and bananas or apples, cut into thin slices, pour over salad dressing, put in a salad bowl with a slide and sprinkle with orange zest.

Salad can be served fried meat, poultry, fish or as an appetizer.

CELERY AND VEGETABLE SALAD WITH NUT SAUCE

Cut the processed celery into small strips, and peeled fresh cucumbers and tomatoes into thin circles. Mix vegetables, put in a salad bowl on lettuce leaves, pour over walnut sauce (satsivi) and sprinkle with dill.

Celery (root) 40, cucumbers 40, tomatoes 30, lettuce 15, walnut sauce (satsivi) 30, dill.

CELERY, APPLE AND NUTS SALAD

Cut apples (without skin and seeds), as well as lettuce celery into cubes. Scald the peeled walnuts, remove the shell and chop not very finely. Mix everything, season with mayonnaise sauce, salt and pepper, put in a salad bowl with a slide and garnish with green lettuce leaves.

FRUIT SALAD

Cut apples and pears (without skin and seeds) into thin slices, apricots, peaches, plums into slices (remove the pits). Season fruit with mayonnaise sauce with sour cream, add salt, powdered sugar and lemon juice. Put the salad in a salad bowl with a slide and decorate with the fruits that make up the salad.

Apples 30, pears 30, apricots 30, plums 30, peaches 30, mayonnaise with sour cream 40, powdered sugar 3, lemon (for juice) 1/4 pc.

MELON AND WATERMELON SALAD WITH FRUITS

Cut the pulp of watermelon and melon into cubes, plums into slices, chop the salad. Mix vegetables and fruits, add grapes
and drizzle with sour cream sauce fruit salads. Place in a salad bowl, garnish with lettuce and fruit.

Watermelon 50, melon 50, plum 45, grapes 45, green salad 10, sour cream sauce for fruit salads 60.

PINEAPPLE SALAD WITH CELERY

Celery (tops, root) and pineapple cut into strips. Season with vinegar, vegetable oil, salt, pepper and powdered sugar. When serving, put in a salad bowl on lettuce leaves and garnish with carbo slices of boiled beets.

Fresh pineapple 75, salad celery 75, green salad 15, boiled beets 20, vinegar 3% 15, vegetable oil 20, powdered sugar 20, pepper.

POTATO SALAD

Peel the boiled potatoes and chop into thin slices. Before serving, add chopped green onions, pour salad dressing, sprinkle with salt, pepper and mix. Put seasoned products in a salad bowl, sprinkle with herbs and garnish with lettuce leaves.

Potato 120, green salad 15, green onion 40, salad dressing 40, pepper, greens.

POTATO AND CORN SALAD

Boil potatoes, cool, peel and cut into thin slices. Boil whole cobs of corn in salted water. Remove grains from cooked cobs, cool and mix with potatoes. Season the salad with vegetable oil, vinegar, salt, sugar and pepper, put in a salad bowl with a slide and sprinkle with green onions.

Potatoes 100, boiled milk corn (grain) 80, green onions 15, vegetable oil 15, vinegar 3% 15, sugar 5, pepper.

VEGETABLE AND CORN SALAD

Processed cauliflower boil in salted water, cool in the same broth and divide into small balls. Fresh tomatoes and cucumbers, peeled, cut into small slices. Finely chop lettuce. Mix prepared vegetables and corn, sprinkle with salt, pepper and
top with sour cream. Sprinkle the salad with dill when serving.

Fresh tomatoes 30, fresh cucumbers 30, cauliflower 30, boiled milk corn (grain) 50, green salad 20, sour cream 40, pepper, dill.

BEET SALAD

Peel baked or boiled beets in the skin, chop into strips or thin slices, put in layers in porcelain or faience dishes, sprinkle each layer with grated horseradish, pour in chilled marinade and leave for 2-3 hours. Before serving, put the salad in a salad bowl, sprinkle with sugar and pour over with vegetable oil.

For marinade, add cloves, cinnamon, lemon zest, bay leaf, peppercorns to vinegar, bring to a boil in a sealed container, cool and strain.

Beets 150, horseradish 30, vinegar 3% 20, vegetable oil 10, sugar 5, lemon peel 0.5, cinnamon, cloves, bay leaf and pepper 0.02 each.

CAULIFLOWER, TOMATOES AND HERB SALAD

Divide the cauliflower into small pieces, rinse and boil in salted water until tender. Cool the cabbage in the broth. Cut tomatoes and cucumbers into thin slices. Cut the lettuce leaves into pieces, chop the green onion. Cut bean pods or pea spatulas into diamond shapes and boil in salted water. Mix vegetables, sprinkle with salt, pepper and season with sour cream mixed with sugar and mayonnaise. Put a slide in a salad bowl, decorate with vegetables and herbs that are part of the salad.

Cauliflower 50, tomatoes 40, fresh cucumbers 40, bean pods 20, green onions 20, lettuce 20, sour cream 20, mayonnaise 20, sugar 4, pepper.

CAULIFLOWER SALAD WITH VEGETABLES AND FRUITS

Cut tomatoes, cucumbers, apples into thin slices, and lettuce leaves into pieces. Mix all this with boiled cauliflower, grapes or ripe gooseberries and pour salad dressing mixed with mayonnaise, garnish with lettuce.

Cauliflower 40, tomatoes 40, fresh cucumbers 30, apples 40, grapes 30, green salad 15, salad dressing 25, mayonnaise 25.

VEGETABLE AND HERB SALAD

Cut boiled carrots or turnips into slices, divide cauliflower into small kops, cut asparagus into 2.5-3 cm pieces, bean pods - in the shape of a rhombus, tomatoes and fresh cucumbers - into slices. Mix chopped green salad and vegetables, season with sour cream or mayonnaise sauce, salt, pepper, sugar, vinegar, put a slide in a salad bowl or vase. Decorate with slices of eggs, tomatoes, cucumbers, green salad.

Cauliflower 30, lettuce 25, beans (pods) 25 or green peas 25, carrots or turnips 30, fresh cucumbers 25, tomatoes 30, asparagus 25, eggs 30, sour cream or mayonnaise 40, sugar 3, vinegar 3% 5 , green salad 15, pepper.

VEGETABLE SALAD WITH ANCHOVIES

Boiled carrots, turnips, potatoes and beans cut into cubes, add green pea, capers and finely chopped tarragon and parsley. Season vegetables with mayonnaise, salt and pepper. Put the lettuce in a salad bowl, lay the anchovy fillets on top, placing it in the form of a lattice, but put olives (pitted), eggs, cut into slices, and green lettuce leaves on the sides of the hill.

Carrots 15, rutabagas 15, potatoes 15, beans (pods) 10, green peas 10, capers 10, olives 20, eggs 20, anchovies (fillets) 15, mayonnaise 30, peppers, tarragon and parsley.

SALAD WITH BEANS

Cut fresh cucumbers and tomatoes into thin circles, boiled bean pods into 3-4 cm long slices. Put vegetables in piles in a salad bowl on lettuce leaves; in the middle place the egg cut into circles, salt, pour salad dressing or mayonnaise with sour cream and sprinkle with herbs.

Tomatoes 50, fresh cucumbers 50, beans (pods) 50, green salad 15, eggs 20, salad dressing 40 or sour cream with mayonnaise 40, greens.

SALAD "SPRING"

First way. Around the chopped green salad, laid in a slide in the middle of a salad bowl or vase, place vegetables in heaps: fresh cucumbers, red radish, boiled potatoes and carrots, cut into circles, green onions and boiled asparagus, cut into pieces of 2.5-3 cm. In the center on lettuce put mugs boiled eggs; garnish with lettuce leaves. When serving, lightly salt the vegetables; in a gravy boat, serve sour cream, lightly seasoned with salt, pepper and powdered sugar, or pour this sour cream over the salad around the hill, sprinkle with herbs.

Boiled potatoes, carrots and asparagus 20 each, fresh cucumbers 25, radishes 25, lettuce 15, green onions 10, eggs 45, sour cream 40, powdered sugar 3, peppers, herbs.

The second way. Radishes, cucumbers, lettuce, green onions and boiled potatoes, peeled, chop and mix with boiled chopped bean pods or pea spatulas. Dress the salad with sour cream, Southern sauce, salt, pepper, sugar and vinegar. Serve in a salad bowl with a slide, decorate with slices of hard-boiled eggs, circles of radishes, cucumbers, lettuce, sprinkle with herbs.

Potatoes 40, beans (pods) 20, fresh cucumbers 25, onions 10, radishes 25, green salad 10, eggs 40, sour cream 30, Southern sauce 10, vinegar 3% 5, sugar 3, pepper, herbs.

SALAD "DELICATE"

Boil separately cauliflower, asparagus, bean pods and cool in the same broth. Divide the cauliflower into small pieces. Cut asparagus into small slices, bean pods and lettuce into pieces, cucumbers and tomatoes into thin slices. Gently mix the products, season with salad dressing or mayonnaise sauce with sour cream, salt, pepper. Place in a salad bowl, garnish with chopped vegetables and sprinkle with dill.

Tomatoes 50, cucumbers 30, asparagus 35, beans (pods) 20, green peas 20, cauliflower 20, green salad 10, salad dressing or mayonnaise with sour cream 50, pepper, dill.

CELERY AND POTATO SALAD WITH APPLES

Peeled raw lettuce celery chop into strips. Cut apples (without skin and seeds) and boiled potatoes into slices. Pour the products with salad dressing or mayonnaise sauce, mix, put in a salad bowl with a slide, garnish with a branch of salad celery, slices of carbo apples and pieces fresh tomatoes or cherries.

You can also prepare a salad without potatoes, replacing it with fresh cucumbers.

Potatoes 60, apples 25, celery (root) 25, tomatoes 20 or cherries 10, salad dressing or mayonnaise 30.

ARTICHOKE, TOMATOES AND APPLE SALAD

Cut celery into strips, apples, fresh tomatoes (without skin and seeds) and boiled artichokes cut into small cubes. Mix vegetables, season with salt and pepper, add lemon juice and vegetable oil. Serve in a salad bowl, garnish with lettuce leaves.

Artichoke bottoms 60, celery (root) 20, apples 30, tomatoes 30, vegetable oil 20, lemon (for juice) 1/4 pc., lettuce 10, pepper.

APPLE, TANGERINE AND PRUNE SALAD

Apples (without skin and seeds) cut into large strips (2-3 mm). Divide tangerines into slices large slices cut. Dried prunes, washed, pour water, bring to a boil and cool in a decoction, then cut into slices. Season the prepared fruits with sour cream and mayonnaise sauce; add salt and powdered sugar for taste. Serve in a salad bowl, garnish with a celery branch, tangerines and prunes.

Ingredients:

Apples 50, tangerines 30, salad celery 10, prunes 30, sour cream 20, mayonnaise 20, powdered sugar 2.

Cooking method:

Cut tangerines or oranges into slices, cook apples, peel apples and cut into thin slices, boil prunes and cut into small pieces, combine oranges, apples and prunes, season salad with sour cream and mayonnaise, salt and add icing sugar, put salad in a slide, garnish with oranges .

In addition to the classic combination of cucumbers and tomatoes with sour cream, you can choose other, more complex and interesting vegetable salad bases. For example, add seafood, fish, legumes, herbs and other ingredients to them. Sometimes a vegetable salad is so interesting and tasty that it looks very organic on the festive table.

You will need:

• fresh sorrel leaves - 50 g;
• tomato - 1 pc.;
• fresh strong cucumber - 1 pc.;
• bell pepper - half a pod;
• lime juice - 1 dessert spoon;
• red onion - half a head;
• vegetable oil - 2 dessert spoons;
• sea ​​salt.

Cooking:

1. Rinse the leaves of young sorrel, dry, finely chop.
2. Pepper cut in half. Remove stem and seeds. Chop the rest into strips.
3. Slice the tomato along with the skin. Also chop the cucumber.
4. Chop the red onion into thin half rings.
5. Mix all products in a wide bowl.
6. Pour everything with a mixture of oil, lime juice and sea ​​salt. Mix.

Similar salads without mayonnaise can even be added to the diet menu.

Greek salad with classic dressing

Ingredients:

• cucumber - 2 pcs. (large);
• tomato - 2 pcs. (with dense pulp);
• Bulgarian pepper - 1 pod (red or yellow);
• Crimean onion - 1 head;
• pitted olives - 20 pcs.;
• Feta (cheese) - 80 - 100 g;
• ground oregano - 0.5 small. spoons;
• quality olive oil- 3 - 4 dessert spoons;
• lime / lemon juice - 1.5 dessert spoons;
• salt and pepper mixture.

Cooking:

1. Cucumbers and tomatoes cut into random cubes. If vegetables have a dense skin, it should be removed in advance.
2. Also cut Bell pepper.
3. Chop the blue onion (Crimean) into thin quarters of rings.
4. Cut large olives in half, small ones - leave whole.
5. Combine ingredients, mix. Send large cubes of cheese to them.
6. Beat in a separate bowl oil with citrus juice. Add oregano, salt, pepper mixture.
7. Pour the resulting mixture over the salad.

On top, you can additionally sprinkle the finished snack with a pinch of oregano.

with eggplant

Ingredients:

• blue eggplant - 2 pcs.;
• small cherry tomatoes - 1 full glass;
• juicy salad pepper- 1 - 2 pods;
• goat cheese - 200 - 250 g;
• salad onion - 1 head;
• seasonal greens - 1 bunch;
• garlic - 3 cloves;
• odorless oil - for frying;
• linseed oil (cold pressed) - 50 ml;
• lemon - ½ pc.;
• classic soy sauce - 2 dessert spoons;
• dry herbs - 1 - 2 pinches;
• sugar - 1 small. a spoon.

Cooking:

1. Wash and cut the "blue" thin rounds. Sprinkle them with salt, leave for 1 hour. Wash slices and dry.
2. Fry the eggplant slices in a small amount of odorless oil. Lay out on paper towels. When the slices have cooled, rub them with garlic or simply sprinkle with crushed product.
3. Cut the onion into smaller pieces, pour the juice from half a lemon. Leave the vegetable to marinate for a quarter of an hour.
4. Cut the remaining vegetable ingredients into large slices.
5. Chop the goat cheese into neat and approximately the same size cubes.
6. Chop greens randomly.
7. Mix all.
8. In a separate bowl, combine sugar, herbs, linseed oil, soy sauce and a few drops of lemon juice. The latter will allow you to do without additional salt.

Fill the vegetable salad with eggplant with the resulting fragrant sauce.

Cooking with shrimp

Ingredients:

• ripe tomatoes - 150 g;
• fresh cucumbers - 150 g;
• peeled shrimp of any size - 150 g;
• Cheese - 100 g;
• Iceberg (lettuce) - 100 g;
• cilantro - ½ bunch;
• olive oil, balsamic vinegar, salt - for the sauce.

Cooking:

1. Cook shrimp until tender. If they are boiled-frozen, 3-4 minutes in boiling water will be enough. If previously untreated - 10 - 12 minutes.
2. Cut off the cilantro stems (they can be thrown away), and finely chop the remaining leaves.
3. Cucumbers, tomatoes cut arbitrarily. Cheese cut into cubes.
4. Tear lettuce with your hands.

Mix all. Season with a sauce of vinegar, oil and salt.

Salad with avocado and cucumber on the holiday table

Ingredients:

• fresh lettuce leaves - 1 small bunch;
• fresh cucumbers - 2 pcs.;
• ripe soft avocado - 2 pcs.;
• olives - ½ tbsp.;
• fresh dill - 1 bunch;
• olive oil - 2 dessert spoons;
• coarse salt.

Cooking:

1. Wash fresh lettuce leaves. Shake off excess liquid from them and tear the leaves into medium-sized pieces with your hands. Transfer to a bowl with high sides.
2. Peel cucumbers and avocados. In the latter, cut out the bones. Cut the remaining parts of the fruit into slices. It is convenient to use a vegetable cutter for this.
3. Cut olives in half.
4. Separately combine oil, salt, chopped herbs.
5. Mix the ingredients, pour dressing over everything.

Such light snack can apply for festive table. It will be an excellent addition to hot meat dishes.

With canned tuna

Ingredients:

• tuna (in oil or own juice) - 80 - 100 g;
• tomatoes - 2 - 3 pcs.;
• cucumbers - 1 pc.;
• bell pepper - 100 g;
• any head lettuce - 2 - 3 leaves;
• garlic - 1 clove;
• lime juice - 2 dessert spoons;
• sugar - ½ small. spoons;
• purified Pine nuts- 1 handful;
• basil greens - ½ a small bunch;
• salt and a mixture of "5 peppers".

Cooking:

1. Drain any juice or oil from the fish. Disassemble it with a fork with sharp teeth into small fibers.
2. Wash all vegetables and cut into small equal pieces. Remove all seeds from bell pepper.
3. Rinse basil greens and lettuce leaves, dry, tear with your hands. Convenient and cut them with a sharp knife.
4. Combine the components of the future salad, salt, pepper and mix.
5. For the sauce, combine lime juice, sugar, mashed garlic. Give them a snack. To mix everything.

Decorate the finished salad with peeled nuts.

Vegetable salad with Chinese cabbage

Ingredients:

• Chinese cabbage - ½ medium head;
• fresh cucumber - 1 pc.;
• grains of sweet canned corn - 1 full glass;
• green onion feathers - half a bunch;
• dill greens - half a bunch;
• high-quality olive oil - 1 dessert spoon;
• lime juice - ½ dessert spoon;
• salt.

Cooking:

1. Chop the washed and dried cabbage into strips. Use only the soft part of its leaves.
2. Chop the washed herbs very finely.
3. Cucumbers with skin cut into thin long sticks.
4. Put the corn kernels in a colander and, if desired, rinse from the marinade.
5. Mix prepared ingredients.
6. For sauce, combine lime juice, oil, salt.

Pour the prepared vegetable salad with the resulting mixture. Mix everything well.

Recipe for those on a diet

Such a salad favorably affects not only the figure, but also the liver, nervous system and heart of a person who is losing weight. And among other things, it strengthens the immune system and cleanses the intestines.

Ingredients:

• fresh celery - 2 - 3 stalks;
• medium beets - 1 pc.;
• sour apple - 1 pc.;
• olive oil - for dressing;
• fine salt.

Cooking:

1. Boil the root crop until soft, peel and chop with the smallest grater.
2. Clean the stalks of fresh celery with a sharp knife from all excess. Cut the remaining parts into small pieces.
3. Peel the apple. Cut the core of the fruit with seeds. Cut the rest into small cubes.
4. Mix ingredients. Salt. Drizzle with oil.

Dressing for vegetable salad according to this recipe can be made from orange juice and low-fat kefir.

Lenten salad with beans

Ingredients:

• onion - 1 pc.;
• sweet pepper - 1 pc.;
• carrots - 1 pc.;
• olive oil - 5 dessert spoons;
• potatoes - 3 pcs.;
• sour cucumbers - 2 pcs.;
• garlic cloves - 2 pcs.;
• canned beans - ½ tbsp.;
• sweet mustard - 2 small. spoons;
• salt and dry herbs - to your taste.

Cooking:

1. Boil potatoes until softened, chop.
2. Rinse the rest of the vegetables, peel and chop into small pieces. Fry them in olive oil (2 tablespoons) until soft and cooked. Cool down.
3. Mix the ingredients in a salad bowl.
4. Send beans without brine and small pieces of sour cucumbers to a common dish.
5. Mix the remaining oil with mustard, mashed garlic and the declared bulk components.

Season the finished lean dish with the resulting sauce.

Delicious appetizer with asparagus

Ingredients:

• cherry tomatoes - 1 full glass (small);
• sweet bell pepper - 1 large pod (fleshy and juicy);
• purple onion - 1 medium head;
• lettuce leaves - 1 bunch;
• white bread - 3 slices;
• asparagus - 200 - 250 g;
• garlic - 1 - 2 cloves;
• olive oil - 4 dessert spoons;
• wine vinegar - 1 dessert spoon;
• classic soy sauce - 1 dessert spoon;
• sweet mustard - 1 small. a spoon.

Cooking:

1. Rinse the washed lettuce leaves with your hands.
2. Cut small cherry tomatoes in half.
3. bell pepper get rid of seeds and stems. Finely chop the remaining pieces.
4. Finely chop red onion and asparagus.
5. Connect everything.
6. Grate the cubes of bread with half the garlic and dry in a frying pan without oil.
7. Crush the remaining garlic and combine with oil, vinegar, sauce, mustard.

Finished fragrant dressing pour over mixed vegetables. Sprinkle breadcrumbs on top of them. Bring food to the table.

Daikon radish

Ingredients:

• daikon radish - 1 pc.;
• fresh juicy carrots - 2 pcs.;
• fresh strong cucumbers - 2 pcs.;
• peeled walnut kernels - 2 dessert spoons;
• sesame oil - 2 dessert spoons;
• sea ​​salt with garlic.

Cooking:

1. Coarsely chop the peeled nuts with a knife. Pour them into a dry cast-iron skillet and dry for a couple of minutes, stirring often. Do not use oil in the process, since the nuts are already quite fatty.
2. Peel the root crops, rinse, and chop into thin long strips using a special grater.
3. Wash cucumbers and cut into strips.
4. Mix all the stated ingredients in a common bowl.
5. Combine sea garlic salt with sesame oil. Fill the finished salad with the resulting sauce.
6. Mix everything well. Decorate the appetizer with dried nuts in a pan.

Any other vegetable oil works well for this dish. Unsweetened can also be used as a dressing. natural yogurt with salt and spices.

Vegetable salad with beans

Ingredients:

• dry red beans - 1 full glass;
• red onion - 4 heads;
• juicy carrots - 2 pcs.;
• lettuce red pepper - 2 pcs.;
• tomato paste - 1 full glass;
• granulated garlic - to taste;
• any vegetable oil and salt.

Cooking:

1. pour beans warm water and leave it like this all night. In the morning, rinse the beans and boil in fresh water until soft. If there is no time to mess with the heat treatment of the product, you can take canned.
2. Peel the onion, wash, cut into half rings. If it is very bitter - pre-dip in boiling water.
3. Peel fresh carrots. Grind with a special Korean grater.
4. Pepper cut into cubes.
5. Fry the vegetables alternately until golden brown and crispy in oil, remove excess oil from them with paper napkins.
6. Send tomato paste to the pan with the remaining fat. Add garlic, salt. Heat until it reduces in volume and becomes thicker. You can add pasta with your favorite seasonings.
7. Mix vegetables and legumes in a bowl. Top with the resulting tomato sauce.
8. Let the salad stand.

It is best to serve this appetizer warm. But you can also try it chilled with rye crackers or just slices of fresh homemade bread.

Majority vegetable salads have a minimum calorie content and are very useful composition. They should be added to your daily menu, experimenting with the ingredients. If you do not use mayonnaise or fatty sour cream as a dressing, then the discussed snacks can be safely eaten during the diet.

how many various recipes delicious culinary specialties you can cook from what grows in the garden! Even the most experienced chef does not know the exact number of possible recipes! And talk about the health benefits of salads from fresh vegetables and fruits are endless. Each of the vegetable ingredients of the salad gives except flavor shades also useful microelements, vitamins, a solar charge of vivacity and good mood.

It is noteworthy that plant-based culinary delights are always an economical option to feed the family deliciously. Even if you do not grow vegetables and herbs in the garden, but buy everything on the market, the cost of private agricultural products is much cheaper than goods from famous European or domestic food manufacturers.

Many housewives are attracted to the process of preparing dishes from plant products because salad compositions are appropriate both in the daily menu and on the festive table.

It is important, of course, to prepare them correctly! So that all useful components are preserved to the maximum, so that it is tasty and satisfying.

How to perform such a task correctly - the recipes below and the invaluable advice of the chef will tell. It is these chef's comments that will make it easy to cope with the preparation of vegetable salads!

How to cook fresh vegetable salad - 15 varieties

Cabbage is a must-have product on every table. And the more often this vegetable will dominate in your diet, the healthier your body will become. In the garden, cabbage of various types and varieties is grown by everyone. And there are an infinite number of salads from it!

Ingredients for 4 servings:

• White cabbage - 1 kg;
• Greens (dill, parsley, basil, etc.) - 1 bunch in assortment;
• Homemade cucumber - 4-5 pcs;
• Sweet pepper (red) - 3-4 pcs;
• Orange - 1 pc;
• Tomato (optional) - 1 pc;
• Onion - 1 pc;
• Apple cider vinegar - 2 tablespoons;
• Salt / sugar - to taste.

Cooking:

Finely chop the cabbage, season with salt / sugar and knead well so that the juice comes out. Leave for 30 minutes.

Cucumber, sweet pepper - cut into thin slices;

Greens, onions - finely chopped.

Half an hour later, when the cabbage is already well soaked own juice, mix all the other vegetables and only now add the orange, disassembled into slices, which are also divided in half.

Leave the salad for 2 hours in the cold for the perfection of taste. Serve at the table preferably as a separate dish.

Virtually any coleslaw can be made without the oil dressing, as salted, sweetened, and acidified with vinegar, cabbage juice is great alternative any gas station!

You won't surprise anyone summer salad from tomato, cabbage and cucumbers with pepper. And this salad, beloved by all, is seasoned with the most various sauces: sour cream, mayonnaise, vinegar-mustard, sunflower, etc. But the sauce is just not needed for coleslaw, since this vegetable contains enough juice to flavor all the salad components from the heart!

Ingredients for 4 servings:

• Cabbage - 1 kg;
• Cucumbers - 0.5 kg;
• Tomatoes - 0.5 kg;
• Sweet pepper - 0.5 kg;
• Parsley - 1 bunch;
• Salt / sugar + apple cider vinegar - to taste.

Cooking:

Finely chop the cabbage, salt / sugar and grind with your hands until the juice appears. Leave for 1 hour.

Tomatoes, cucumbers, herbs, peppers - cut all the vegetables beautifully.

After an hour, add the rest of the vegetables to the cabbage, season with vinegar and you can serve.

The secret of this salad is that it is desirable to use early or medium cabbage in terms of ripening, because. these are the juiciest varieties. And since there is no oil dressing in the salad, it is the cabbage soak, along with vinegar, that replaces it.

This salad will especially appeal to those who love delicate food, because. main ingredient of this dish is baked in the oven, which means it acquires refined taste"with smoke"

Ingredients:

• Young zucchini - 2 pcs;
• Tomatoes - 2 pcs;
• Carrots and onions - 1 pc;
• Sweet pepper - 1 pc;
• Greens - 1 bunch;
• Garlic - 1 clove;
• Salt / sugar - to taste.

Cooking:

Zucchini, sweet peppers, onions, carrots, peel and cut into 2x2 cm pieces. Put everything on a baking sheet covered with oiled paper and bake in the oven until soft.

Cut the tomatoes in the same way, finely chop the greens.

Pour the vegetables from the oven into a salad bowl, add the garlic, tomatoes and greens passed through the press. If desired, you can add a couple of tablespoons of olive or vegetable oil to this salad. Mix everything and serve.

The recipe is similar in cooking process to the previous recipe "ALmost like a fire". The only difference is that here, instead of zucchini, there is eggplant and mushrooms, so that there is a real feeling that you are in the forest!

Ingredients:

• Eggplant - 1 pc;
• Tomatoes - 2 pcs;
• Sweet pepper - 2 pcs;
• Forest mushrooms - 300 gr;
• Onion - 1 pc;
• Greens - 1 bunch;
• Salt and oil - optional.

Cooking:

Wash, peel and fold vegetables on baking parchment in the oven. Bake until soft.

Peel the mushrooms, wash and bake in the next run on a separate sheet, also until soft.

Finely chop the greens. Remove all baked products and cool. Add greens and eat.

Simple salads with sunflower oil.

A unique combination of the usual vegetable vinaigrette ingredients and bean additions unusual for this salad. It turns out a very special taste for vinaigrette. And the fact that this is a vinaigrette salad is only reminiscent of beets.

Ingredients for 4 servings:

• Beets - 0.5 kg;
• Carrots - 0.3 kg;
• Potato - 1 kg;
• Onion - 1 pc;
• Canned corn - 1 can;
• Canned (or boiled) beans - 1 tbsp.;
• Canned peas - 1 tbsp;
• Salt / spices / herbs - to taste;
• Sunflower oil - 3-4 tbsp.

Cooking:

Boil vegetables from the garden in uniforms (or bake in the oven), cool, peel and cut into cubes.

Marinate the onion for 30 minutes in salted boiling water, then chop finely.

Mix all the vegetables, add all the legumes and season with oil. After 30 minutes you can serve.

It will be more competent not to cook vegetables, but to bake in a peel, because. with such heat treatment more micronutrients and vitamins are retained.

It is simple, but at the same time very interesting recipe. And the taste and benefits here are several times higher!”

Ingredients:

• Beets - 1 kg;
• Apple cider vinegar - 4-5 tablespoons;
• Green onion feathers - 0.5 bunch;
• Garlic - 3-4 cloves;
• Salt - 2 tsp;
• Sugar - 4 tsp;
• Cumin - 1 tbsp.

Cooking:

Peel the beetroot and grate it on a Korean grater. Season with garlic, salt, sugar, passed through the press, add cumin and vinegar. Leave for 1 day in a cool place to marinate.

When serving, cut the onion feathers and mix with beets.

This recipe is especially indicated for people with gastrointestinal disorders. Beets contain oils that help normalize the work of the stomach, this vegetable has a beneficial effect on the hematopoietic function, on the cells of the whole organism.

Broccoli is delicious!

Broccoli has long been grown in our gardens. This vegetable is baked, boiled, fried, salted. In salad compositions, broccoli is also very effective!

Ingredients:

• Broccoli cabbage - 0.5 kg;
• Sweet pepper - 4-5 pcs;
• Onion - 1 pc;
• Tomatoes - 2 pcs;
• Salt / spices - to taste;
• Any oil - 3-4 tablespoons

Cooking:

Divide the broccoli cabbage into inflorescences and boil in well-salted water for 5-7 minutes. Free from excess liquid through a colander, cool.

Cut the tomatoes, onions and peppers into 2x2 cm cubes, put them on a greased baking sheet and bake in the oven until soft and until a special aroma appears. Cool vegetables.

Mix everything, salt and season with oil and herbs.

Vegetable salads with sauce

How many salad recipes have been developed by culinary specialists, so many sauces for these salads most likely exist. Traditional we consider mayonnaise, sunflower or olive oil, sour cream. But, there are other unexpected combinations of sauce components that give the salad an amazing taste.

The combination of sunflower oil and soy sauce is used quite often in salads. This gives the dish a particularly spicy taste and aroma. Even if the vegetables from the garden are the most common, the salad will still turn out with overseas notes.

Ingredients:

• Cucumber - 1 pc;
• Carrots - 1 pc;
• Daikon radish - 1 pc;
• Dill greens - 0.5 bunch;
• Green onion feathers - 5-7 pcs;
• Sunflower oil- 2-3 tablespoons;
• Soy sauce- 5-6 tablespoons;
• Salt - to taste.

Cooking:

If you use a grater for Korean carrots, then the salad will look like a dish from Chinese food. But, in principle, our domestic grater will also do well.

Prepare vegetables (carrots, radish and cucumber): wash, dry from residual water, peel. Grate the carrots first. Salt and mash to increase juiciness.

Then grate the cucumber and radish. Finely chop the dill. And cut the green onion feathers into pieces up to 5 cm long, and then cut each lengthwise into thin strips.

Mix all ingredients and season with sunflower oil and soy sauce.

Having tried this salad at least once - you will definitely want to make it traditional dish for your family. What's the secret? In sauce!

Ingredients:

• Tomatoes and cucumbers - 4 pcs each;
• Sweet pepper - 2 pcs;
• Cabbage, carrots and young sunflower sprouts - 100 g each;
• Dill - 1 bunch;
• Green onions - 1 bunch;
• Sunflower oil (can be olive oil) - 6 tablespoons;
• Vinegar - 2 tablespoons;
• Salt - 1 tsp;
• Black ground pepper - 0.5 tsp;
• Garlic - 3 cloves.

Cooking:

Tomatoes, cucumbers and sweet peppers, and green onions in 2x2 cm cubes.

Cabbage, three carrots on a Korean grater.

We chop the dill finely.

Prepare the sauce: mix vinegar, oil, black pepper, salt and garlic and beat with a whisk. Add vegetables to this sauce as you cut them. In the end - mix everything thoroughly and eat.

Before adding sunflower sprouts to a salad, it is advisable to taste them. This is a peculiar taste, and if you don’t like it, you can replace them in a salad with young bean pods or asparagus beans.

The mustard sauce in this salad is practically mayonnaise. home cooking. And vegetables, seasoned with such a fragrant sauce, acquire a brighter taste.

Ingredients:

• Cucumber - 2 pcs;
• Tomato - 2 pcs;
• Sweet pepper - 1 pc;
• Green onions - 4-5 feathers;
• Salt and chopped parsley - to taste;
• Sunflower oil - 2 tablespoons;
• Sugar - 1 tablespoon;
• Mustard - 1 tsp;
• Vinegar - 1 tsp

Cooking:

Cut all vegetables into 2x2 cm cubes. Onions - into strips. Mix and let stand for a while until the sauce is cooked.

For the sauce, mix sunflower oil, sugar, store mustard, apple or balsamic vinegar (5%). Beat with a mixer until smooth.

Dress the salad and serve.

Sour cream-mayonnaise duet will give your salad a tender and at the same time piquant taste. The amazing look of the salad composition will please, and the taste will bring joy even to a gourmet!

Ingredients:

• Cabbage - 0.5 kg;
• Radishes and carrots - 2 each;
• Apple - 1 pc;
• Garlic - 2-3 cloves;
• Dill greens - 1 bunch;
• Sour cream - 4 tablespoons;
• Mayonnaise - 4 tablespoons;
• Salt, spices - to taste.

Cooking:

Wash cabbage, carrots, radishes and apples, peel and grate on a Korean grater. Put each vegetable separately!

Apples can not be peeled from the upper skin - this way more useful trace elements will be preserved.

Mix sour cream and mayonnaise, add finely chopped greens and garlic passed through the garlic. Put everything in one bowl and beat until smooth.

Lay the salad in layers:

1 layer - cabbage - smear with sour cream and mayonnaise sauce;

2 layer - radish - sauce on top;

3 layer - carrots - sauce on top;

4 layer - apples - sauce on top;

The final layer is to fall asleep with greens.

Vegetables under sour cream sauce- This is a familiar and many favorite combination. And if you add mustard grains to sour cream! Such an unexpected composition will change the flavor of the salad and make it a little spicy.

Ingredients:

• Cucumber and tomato - 2 pcs each;
• Dill greens - 1 bunch;
• Sour cream - 1.5 tablespoons;
• Olive oil - 2 tablespoons;
• Mustard grains - 1 tsp;
• Salt / sugar / ground black pepper - to taste.

Cooking:

Cut vegetables nicely and mix.

Mix sour cream, olive oil, mustard seeds, salt and spices - beat well with a mixer until a homogeneous thick creamy mass.

Drizzle vegetables and serve immediately.

Hot and fragrant food is always eaten with pleasure by everyone. This is not a classic example of a first course - this is a salad that is also served hot!

Ingredients:

• Carrots - 1 pc;
• Bulgarian pepper - 2-3 pieces;
• Zucchini - 1 pc;
• Eggplant - 1 pc;
• Tomatoes - 2-3 pieces;
• Sunflower oil - 100 g;
• Salt, sugar, spices - to taste.

Cooking:

Wash, peel and cut the vegetables into 2x2 cm cubes.

Grate the carrots on a coarse grater (or on a Korean grater), and cut the pepper into strips.

Separately, fry each vegetable, put it in a container, slightly straining off the remaining oil and mix. Serve hot.

Jerusalem artichoke is not as popular in cooking as native potatoes. Although by and large it is a natural analogue of potatoes. It has a few more useful trace elements and vitamins, and growing it is considered easy. Jerusalem artichoke salad will fill the room with a pleasant aroma of potatoes baked at the stake and give a lot of pleasant tastes!

Ingredients:

• Jerusalem artichoke - 0.5 kg;
• Green onion feathers - 1 bunch;
• Garlic - 2-3 cloves;
• Tomato - 1 pc;
• Sour cream - 2 tablespoons;
• Salt / spices - to taste.

Cooking:

Wash in running water and boil the Jerusalem artichoke in its skin (you can bake in the oven until soft). Cool and remove skin. Cut into cubes 1.5x1.5 cm.

Cut green onions and tomatoes into cubes.

It is better not to press the garlic through the garlic maker, but also cut it into small pieces - this will save more delicate taste and aroma, but will not saturate the dish with spice.

Salt and pepper vegetables to taste. Mix everything in a large bowl and season with sour cream.

It's so easy and quick to prepare an original and very nutritious salad.

Why such a name? Quite often, this particular salad is prepared in the cold winter-spring period. Aroma of juicy green onions and fresh cucumber together with bright orange corn really reminds of spring!

Ingredients:

• Chinese cabbage (or any cabbage) - 0.5 kg;
• Cucumber - 1 pc;
• Green onion feathers - 5-7 pcs;
• Canned corn- 1 bank (200 g.);
• Sour cream - 200 g.

Cooking:

Shred the cabbage and knead until soft. Cut cucumber and onion.

Mix all the ingredients, add corn (without liquid) and season with sour cream. On top, you can decorate with dill or any other greens to taste.