Contacts
the main/ Desserts

Lean salad with pasta. Lean salad is the basis of a healthy diet

Exotic pasta salads will delight you with amazing taste only if, when choosing products, you are very attentive to the quality and origin of the pasta. For salads, use only good pasta - durum wheat, smooth, yellow or creamy, glassy at the break.

To boil pasta, fill a large saucepan 3/4 full with water so that the foam does not overflow. For every 100 g of pasta, you need at least 1 liter of water and about 10 g of salt. Salt boiled water; if you salt first, the water heats up more slowly.

Dip the pasta in boiling water. Stir, simmer over high heat, uncovered, then reduce heat. Leave the lid on until the end of cooking. The cooking time is usually indicated on the package. Don't overcook pasta. No rinsing is required for good pasta. To prevent the pasta from sticking together, you can immediately, after they are strained, mix them with some of the oil necessary for making the salad. Stir the salad ingredients with the chilled pasta. Some salads need to be left for 1-2 hours for the pasta to soak well with the dressing.

Pasta salad with parsley

Ingredients for the salad:
250 g pasta, 100 g parsley.

For salad dressing: 50 ml of corn oil, 30 ml of vinegar, salt, ground pepper, paprika, grated nutmeg, 1 teaspoon of red fortified wine.

Salad recipe:
Boil the pasta, drain and leave to cool.
Whisk vegetable oil, vinegar, wine, large pinches of salt and pepper, and paprika in a large bowl. Wash and chop the parsley. Add prepared spaghetti with parsley to the sauce and mix. Let the salad soak.

Pasta salad with herbs


Ingredients for the salad:
250 g of "ears" pasta, 50 ml of olive oil, juice from one lemon, 100 g of dill, 50 g of green onions, salt and pepper - to taste

Cooking salad like this:
Stir the oil with salt, pepper and lemon juice. Add finely chopped dill and chopped green onions and stir. Boil pasta, drain. Transfer the cooled pasta to a dish, pour over the prepared sauce and serve.

Peking cabbage noodle salad

For the salad, take:
1 packet of instant noodles with mushroom flavor, 30 ml of any vegetable oil - for frying, 50 g sesame seeds, 50 g almonds, 200 g Chinese cabbage, 25 g green onions, 50 ml rice vinegar, 1 tbsp. a spoonful of soy sauce, 50 ml of vegetable oil and 1 tbsp. spoon of sesame oil, 2 tbsp. tablespoons of sugar.

Salad recipe:
Disassemble dry noodles into strings and fry in oil over medium heat for 1 minute, then add sesame seeds and chopped almonds. Stir constantly, add seasoning from the noodle bag and refrigerate. Toss in a salad bowl with chopped Chinese cabbage and chopped green onions. Mix vegetable oil and sesame oil, rice vinegar, soy sauce and sugar.
Drizzle over salad, stir and serve.

Broccoli pasta salad

Ingredients for the salad:
250 g, small pasta, 1 teaspoon of sesame oil, 300 g of broccoli, 50 g of red bell pepper, 50 g of red onion.

For dressing: 100 g of fresh finely chopped parsley, 100 ml of white grape juice, juice of 1 lemon, 2 cloves of garlic, 2 tbsp. tablespoons of roasted sesame seeds, 1 teaspoon of sesame oil, salt, black pepper - to taste.

Cooking salad like this:
Boil pasta in salted water until tender, drain, dry, mix with sesame oil and let cool.
Separate broccoli inflorescences from stems, disassemble into small "bouquets" Cut broccoli stalks into thin slices and blanch together with inflorescences for 1 minute in boiling water, then immediately rinse with cold water and dry. Mix broccoli, thin strips of pepper, and thinly sliced ​​onion with pasta lengthways and refrigerate for 30-40 minutes.
For dressing, mix thoroughly all components except salt and pepper, then refrigerate for about 30 minutes. Before serving, season the salad, let it stand at room temperature for 15-20 minutes, then season with salt, pepper, stir and serve.

Pasta salad with cucumbers

For the salad, take:
250 g of "shells", 150 g of pitted black olives, 50 ml of wine vinegar, 200 g of cucumbers, 3 teaspoons of fresh finely chopped mint, 50 g of dill, 50 ml of olive oil, 1 clove of garlic.

Salad recipe:
Boil pasta, drain and leave to cool. Add to the cooled pasta diced cucumbers, mint and dill, olives cut into halves, finely grated garlic, vinegar. Season with salt and pepper for a tangy flavor. Stir and pour over with olive oil.

Pasta salad with tomatoes and cucumbers

Ingredients for the salad:
250 g "ears", 100 g pitted black olives, 200 g tomatoes, 100 g fresh cucumbers, 50 g onions, 50 ml olive oil, salt, pepper, oregano - to taste.

Cooking salad like this:
Boil pasta, drain and leave to cool. Cut the tomatoes into slices, cucumbers into cubes, onions into half rings. Add whole black olives, previously cooked "ears" and olive oil to the chopped vegetables. Mix everything gently, season with salt, pepper and oregano for a pungent taste.

Pasta salad with tomatoes and zucchini

For the salad, take:
250 g small pasta, 200 g zucchini, 100 g red onions, 2 teaspoons of olive oil, 100 g tomatoes, 50 g pitted olives, 100 g of a mixture of fresh herbs (dill, basil, parsley).

For refueling: 2 cloves of garlic, 30 ml of balsamic vinegar or vinegar infused with tarragon, 50 ml of olive oil, 2 tbsp. tablespoons of tomato sauce, 30 ml of lemon juice, salt, black pepper - to taste, 1 sweet pepper - for decoration.

Salad recipe:
Boil pasta, put in a colander, dry and cool. Preheat the oven to 180 ° С, grease a baking sheet with 1 teaspoon of olive oil, place the courgettes, onions and garlic, sprinkle with the remaining oil and put in the oven for 15-20 minutes. Cool and dice, mix with pasta, add olives, sliced, diced tomatoes and chopped herbs. Combine vinegar, tomato sauce, lemon juice and olive oil, beat well with a broom. Cut the garlic into small cubes and add to the dressing, season with salt and pepper.
Pour the dressing over the salad, stir, cover and refrigerate for 1 hour. Sprinkle with diced bell peppers before serving.

Pasta salad with carrots

Ingredients for the salad:
250 green ears, shells or other pasta, 100 g carrots, 100 g pitted black olives, 30 ml balsamic vinegar, 30 ml olive oil, 1 clove of garlic, 1/2 teaspoon dried basil, 1 / 2 teaspoons of sugar, 25 g of onions, salt and pepper to taste.

Cooking salad like this:
Simmer carrots cut into strips in boiling salted water until half cooked, drain and set aside. Mix vinegar, oil, chopped garlic, basil, sugar, finely chopped onion, salt and pepper for dressing, add 2 teaspoons of cold water.
Boil pasta in salted water, drain. Add carrots and halved olives to the pasta, pour in the dressing, mix gently and refrigerate for 1-2 hours. Stir again before serving.

Pasta salad with mushrooms

For the salad, take:
250 g "shells", 3 tbsp. tablespoons of vegetable oil, 300 g of champignons, 2 cloves of garlic, lemon juice, ground black pepper, salt, 30 ml of wine vinegar, 50 ml of olive oil, 100 g of green onions.

Cooking salad like this:
Boil the shells. Drain. Stir with 1 tbsp. a spoonful of vegetable oil. Cut the mushrooms into slices and fry in vegetable oil. At the end of roasting, add garlic, chopped into small cubes, season with salt and pepper, pour with lemon juice and leave to cool.
Mix vinegar, salt and pepper, whisking, add olive oil, add finely chopped onion. Mix the cooled shells with mushrooms and dressing.
Leave to soak for 15 minutes.

Pasta salad with canned mushrooms

Ingredients for the salad:
250 g of "horns", 200 g of salted or pickled mushrooms, 50 g of onions, 50 g of canned green peas, 50 g of pickled cucumbers, 75 ml of sunflower oil, pepper, salt.

Salad recipe:
Boil "horns" in salted water, drain, cool. Cut mushrooms and cucumbers into slices, onions into thin half rings. Put all the products in a salad bowl, season with salt, pepper and pour over with sunflower oil.

Pasta salad with canned mushrooms and bell peppers

For the salad, take:
250 g of "shells", 100 g of red sweet pepper, 200 g of small salted champignons, 50 g of pickled gherkins, 25 g of parsley.
For dressing: 50 ml of olive oil, 30 ml of apple cider vinegar, 2 cloves of garlic, 1 teaspoon of ground oregano, salt, black pepper.

Cooking salad like this:
Boil seashells. Fill immediately with a spoonful of vegetable oil, so as not to stick together. Finely chop the parsley, cut the cucumbers into circles, pepper into cubes, strain the mushrooms. Add all of these ingredients to the seashells.
For dressing, beat vegetable oil with vinegar, garlic, salt, pepper and oregano passed through a press. Season the salad, stir and refrigerate for 1 hour to soak.

Pasta salad with corn


Ingredients for the salad:
250 g "rings", 200 g of canned corn, 100 g of tomatoes, 2 cloves of garlic, 50 g of parsley, 50 g of dill, salt, pepper, 25 g of pine nuts, 50 ml of vegetable oil.

Salad recipe:
Boil the "rings", cool. Add vegetable oil and mix with corn. Grate tomatoes on a fine grater or chop in a blender, put garlic passed through a press, finely chopped dill and parsley, salt, pepper, mix. Pour the resulting tomato sauce over the salad. Sprinkle with pine nuts.

Pasta salad with oranges

For the salad, take:
250 g "horns", 1 orange, 30 ml of vinegar, black and red ground pepper, 50 ml of olive oil, 1 tbsp. a spoonful of finely chopped mint, 1/2 chili pepper pod, 1 clove of garlic, 100 g of red onions, 1 small pod of yellow, red and green bell peppers, 1 peach, 2 teaspoons of lemon juice.

Cooking salad like this:
Peel the orange, grate about 1 teaspoon of zest, cut the orange into cubes, collect the leaked juice and mix with vinegar, oil, pepper and mint, chili rings and garlic passed through a press. Cut the onion and bell pepper into thin strips, the peach into cubes, sprinkle the peach with lemon juice.
Mix prepared foods with boiled "horns", season with salt and pepper, serve immediately.

Pear noodle salad

Ingredients for the salad:
250 g wide noodles, 50 ml freshly squeezed orange juice, 50 ml balsamic vinegar, 30 ml lemon juice, 1 clove of garlic, 1 tbsp. spoon of orange peel, 1 tbsp. a spoonful of olive oil, salt and freshly ground black pepper, 50 g of spinach, 200 g of pears, 100 g of raisins, 25 g of pecans, 50 g of red onions.

Salad recipe:
Break the noodles and cook. Drain, rinse with cold water and leave to drain. Whisk orange juice, balsamic vinegar, lemon juice, minced garlic, orange peel, oil, salt and pepper.

In a thick-walled skillet, heat 2 tbsp. tablespoons of the resulting mixture over medium heat and simmer the chopped spinach greens (without the stems) for 2-3 minutes. In a salad bowl, combine the noodles, diced pears, raisins, half the chopped nuts, stewed spinach, red onion cut into thin half rings. Drizzle over the sauce, stir and sprinkle with the remaining nuts.

A salad that is always extremely healthy and easy to prepare. But you can make a real masterpiece out of our usual products so tasty and original that it can become a decoration for any table, bring joy and pleasure.

Lean green bean salad

(450 gr.) Fry with finely chopped onion, mix with crushed walnuts (200 gr.), Chopped finely 3 cloves of garlic and cubes of feta cheese (100 gr.). It can be served hot or cold.

Lean Italian-style salad

Delicious lean salad is made in the Italian style. Boil a pound for ten minutes. At this time, in a frying pan, fry finely chopped onion, 300 grams of tomatoes, pour in a glass of boiling water and add 2 large tablespoons of sugar. Cover the sauce and simmer for fifteen minutes. Put the beans on a nice dish, pour over the sauce, add 2 crushed garlic cloves, fresh oregano, thyme, mint and chill.

Lean colored pasta salad

An original lean salad can turn out if you make it on the basis of colored pasta. Boil 250 grams of "ears", do not rinse them, but simply drain the water and add olive oil. Cut 2 large tomatoes into slices, chop the onion in half rings, and cut a few cucumbers into cubes. Add vegetables to pasta, 120 grams of olives halves in the same place. Season the salad with salt, freshly ground black pepper, oregano, chopped herbs and leave for half an hour to infuse.

Pasta salad with corn

An excellent alternative to naval pasta can be pasta with corn. It is necessary to boil 200 grams of "rings", pour with olive oil and mix with a can of canned corn. Make a blender sauce of 2 tomatoes, a bunch of parsley and dill, 2 cloves of garlic, and season with salt. Now pour over the lean salad and sprinkle with pine nuts. Corn can be substituted for canned beans or boiled cauliflower.

Assorted salad "Fast"

You can do To do this, take 2 different bags of 450 grams of frozen vegetables for frying, pour them into a deep saucepan and cook in olive oil according to the instructions. At this time, finely chop the onion, crush 4 cloves of garlic and mix with the salad. You can add mayonnaise and chopped green onions.

Eggplant salad

It is necessary to peel the ripe vegetable, cut into thin circles, salt and pepper, and then fry in butter until golden brown. Put the slices on a paper towel so that the excess fat "disappears", distribute over a round dish, then circles of tomatoes. Sprinkle the salad with chopped herbs and crushed garlic.

Lean fish salads

For a long time, lean salads with fish in Russian cuisine were limited to "Herring under a fur coat", but there are a huge number of recipes for their preparation.

Salad "Delicious". Cut 3 boiled potatoes into medium cubes. Do the same with cucumber and apple. Stir the ingredients, add the fillet of smoked mackerel, disassembled into fibers, chopped bunch of parsley. Season the dish with olive oil, the juice of half a lemon and a pinch of sugar and salt. Then put in the refrigerator overnight so that it is infused.

A festive dish can be a salad with lightly salted salmon, which can be cooked in 10 minutes. On a beautiful large dish, it is recommended to sketch the torn hands, then lay cherry halves, cheese cubes, whole olives and long strips of lightly salted salmon. You can apply a mesh to the surface or sprinkle with olive oil and lemon juice. Salting the dish is not recommended.

Bon Appetit!



You will need:

  • 1 green apple
  • 2 carrots
  • 1.5 tbsp. l. liquid honey
  • 2 tbsp. l. olive oil
  • 1 tsp lemon juice
  • 50 g chopped walnuts
  • 0.5 tbsp. l. grated lemon zest
  • parsley
  • greens for decoration

Preparation:

  1. Wash the carrots, peel and grate on a medium grater. Wash the apple, peel and remove seeds. Grate the pulp on a medium grater. Wash the parsley, dry and chop.
  2. Add a little salt to the grated carrot and apple, sprinkle with chopped parsley and mix. Add chopped nuts, lemon juice, olive oil to the fruit and vegetable mass and mix again.
  3. Heat the honey a little, combine with grated lemon zest and mix. Add to salad, stir and leave for 30 minutes. Stir the salad again, garnish with herbs and serve.

2. An oriental snack. Served in avocado halves



You will need:

  • 1 carrot
  • 1 green radish
  • 1 bunch of lettuce
  • 1 cup soy sprouts
  • 50 g peeled sunflower seeds
  • 1 avocado
  • 100 ml olive oil
  • 1 tbsp. l. lemon juice
  • 1/2 onion
  • salt, ground black pepper
  • greens for decoration

Preparation:

  1. Wash the avocado, dry with a paper towel, cut in half, remove the pit, cut the pulp into pieces. Disassemble the salad into leaves, rinse in cold water and pat dry on a kitchen towel. Cut the salad into strips. Wash, peel and grate the radish. Combine avocado, lettuce, radish, add sprouts, mix everything well and put in a salad bowl. (For information on how to germinate seeds on your own, read the publication About sprouts: how to get greens from seeds).
  2. Peel the onions and cut them into small cubes. Beat olive oil with lemon juice, add chopped onion, salt and pepper.
  3. Season the salad, mix well, sprinkle with seeds and put the avocado in the “boats”. Decorate with herbs and, if desired, lemon wedges.

3. Salad "Inspiration" with prunes and pears


You will need:

  • 1 pear
  • 1 apple
  • 100 g prunes
  • 100 g cabbage
  • 1 orange
  • 1 tbsp. l. Sahara
  • parsley for decoration
  • 3 tbsp. l. apple juice
  • 1 tsp vinegar
  • 1 tbsp. l. olive oil
  • 0.5 tsp cinnamon

Preparation:

  1. Wash the orange, peel, disassemble, cut into slices. Wash the apple, remove the core, cut the pulp into thin slices or grate on a coarse grater. Wash the pear, remove the core, cut the pulp into thin slices.
  2. Cut the cabbage into thin strips, cover with sugar, leave for 15 minutes, then squeeze well. Wash the prunes, pour warm boiled water, leave for 15 minutes. Place on a sieve. Finely chop half of the prunes.
  3. Prepare the dressing. Combine vinegar, apple juice, olive oil, cinnamon, chopped prunes, mix everything well and heat slightly.
  4. Put the cabbage, orange, apple and pear in a plate, pour over the prepared dressing, cool in the refrigerator. Decorate the salad as desired and serve.

4. Warm salad. Unusual: tomato juice in the dressing



You will need:

  • 2 onions
  • 2 tbsp. l. olive oil
  • 2 sweet red peppers
  • 2 eggplants
  • 2 cloves of garlic
  • 2 zucchini
  • 4 tomatoes
  • 200 ml tomato juice
  • 30 g basil
  • 1/3 tsp ground rosemary
  • parsley
  • black pepper, salt to taste

Preparation:

  1. Peel the onion, cut into rings. Wash the peppers, cut in half, remove the stalks with seeds, cut the pulp into cubes. Wash the eggplants, dry, cut into cubes. Wash the zucchini, dry and cut into thin slices.
  2. Heat the olive oil in a saucepan, fry the onion in it for 5 minutes. Add pepper and eggplant and fry for another 5 minutes.
  3. Peel the garlic, pass through a press. Put garlic and zucchini with vegetables, stir, fry for 5 minutes. Wash the tomatoes, put them in boiling water for 30 seconds. Remove the skin, cut the pulp into cubes.
  4. Make a refueling. Chop the basil finely. Combine chopped tomatoes, tomato juice, chopped basil and rosemary. Put in a dry preheated frying pan, bring to a boil, cover, simmer for 5 minutes. Put warm vegetables in a plate and pour over the dressing.

You will need:

  • 400 g beets
  • 3 onions
  • 200 g sour apples
  • 70 g ginger root
  • 200 ml wine vinegar
  • 50 ml red wine
  • 4 carnation buds
  • 6 black peppercorns
  • 5 tbsp. l. raisins
  • 5 tbsp. l. Sahara
  • 200 g bread
  • salt to taste

Preparation:

  1. Wash the beets and cook in salted water for 20 minutes. Then peel and cut into cubes. Peel the onion, cut into thin half rings. Wash, peel, core the apples, cut the pulp into small cubes. Peel the ginger, grate on a fine grater.
  2. Combine vinegar with wine, cloves and black pepper, stir, bring to a boil, add chopped onions and apples to the mixture and cook for 10 minutes.
  3. Add beets, ginger, raisins and sugar. Cook for 15 minutes, remove cloves and peppers, add salt to the mixture, put in prepared jars and close hermetically with lids.
  4. Put the jars upside down, turn over after 15 minutes and let cool. Place the chutney on slices of black or white bread and serve.

6. Italian salad with pasta and pineapple


You will need:

  • 100 g pasta
  • 1 apple
  • 200 g pineapple
  • 100 g tofu cheese
  • a bunch of lettuce

For refueling:

  • 1 tbsp. l. olive oil
  • 1 tbsp. l. lemon juice
  • 1 tbsp. l. soy sauce
  • 30 g walnut kernels
  • salt, white pepper to taste

Preparation:

  1. Prepare the dressing. Chop or grind walnuts in a blender. Combine olive oil, soy sauce, lemon juice, beat slightly, season with salt and pepper. Add walnuts and mix well.
  2. Boil the pasta until tender, discard in a colander. Let the water drain. Transfer the pasta to a bowl and pour over half of the prepared dressing. Leave to marinate for 10-15 minutes.
  3. Wash the salad, dry with a paper towel. Tear lettuce leaves. Pour the apple over with hot water, dry, remove the peel and core, cut the pulp into thin slices. Cut the pineapple into cubes. Dice the tofu as well.
  4. Combine pasta, salad, apples, pineapple, tofu cheese, mix gently. Drizzle with the remaining dressing. If desired, you can season with lean mayonnaise.

7. Mix salad with sauerkraut and fruit



You will need:

  • 500 g sauerkraut
  • 250 g pineapples
  • 1 red onion
  • 50 g green onions
  • 30 g parsley
  • 1 avocado
  • 1 orange

For refueling:

  • 1 tsp honey
  • 4 tbsp. l. olive oil
  • 1 tsp curry
  • salt, ground black pepper to taste

Preparation:

  1. Throw the sauerkraut in a colander to drain the brine and chop coarsely. Slice the pineapples. Peel the onion and cut into rings. Wash green onions and cut into rings. Wash the parsley, dry it with a paper towel, tear off the leaves and chop them finely.
  2. Wash the avocado, peel, remove the pit, cut the pulp into slices. Wash the orange with hot water, dry, remove the zest, squeeze the juice from the pulp. Sprinkle half of the juice over the avocado pulp.
  3. Prepare the dressing. Mix honey with remaining orange juice, add olive oil, curry, grated orange zest, salt and ground black pepper. Beat lightly.
  4. Combine sauerkraut, pineapples, red and green onions, parsley, avocado, mix well, pour over with dressing and serve salad.

8. Salad with beets and oranges

You will need:

  • 3 small beets
  • 3 oranges
  • 75 g mixture of arugula, chard and corn salad
  • 50 g cashews
  • 2 tbsp olive oil
  • 1 tbsp. l. red wine vinegar
  • ground black pepper to taste

Preparation:

  1. Wash the beets, put in a wide saucepan, cover with cold water and cook until tender for 30–40 minutes. Then rinse it under running cold water, dry it and leave to cool. Peel and cut into small cubes or slices, set aside.
  2. Wash the orange well, dry, peel, divide into slices. Then carefully remove the white film from each slice. Rinse the lettuce leaves thoroughly under running cold water and pat dry with a paper towel.
  3. Fry the nuts in a dry frying pan. Combine lettuce leaves with nuts, beets and orange slices, mix everything. Mix olive oil with a little red wine vinegar and beat. Sprinkle the salad with the resulting dressing, season with salt and pepper and serve.


You will need:

  • 1 carrot
  • 1 zucchini
  • 1 pod of red bell pepper
  • 300 g champignons
  • 2 stalks of celery
  • a piece of ginger root (3 cm)
  • 2 cloves of garlic
  • 2 tbsp. l. dark soy sauce
  • 200 g spinach
  • a bunch of green cilantro

Preparation:

  1. Cut the carrots into strips. Cut the zucchini into slices. Wash the sweet pepper, dry it, remove the seeds and stalk, cut the pulp into strips.
  2. Wash, peel and cut the mushrooms. Wash celery stalks, dry, cut into small circles. Peel and grate the ginger root. Peel the garlic, pass through a press. Wash cilantro well, dry and then chop.
  3. Heat the oil in a wok and fry the garlic and ginger for 1 minute. Add carrots, after 2 minutes - bell peppers, then after the same intervals add mushrooms, zucchini and celery. Finally add spinach, add soy sauce and cook for 2 minutes. Sprinkle with chopped cilantro before serving.

10. Baked potatoes stuffed with mushrooms and red pepper


You will need:

  • 4 large potato tubers
  • 1 onion
  • 1 pod of sweet red pepper
  • 200 g champignons
  • 3 tbsp. l. vegetable oil
  • ground black pepper to taste

Preparation:

  1. Wash the potatoes, boil in their uniform until half cooked. Then cool, cut each tuber in half, take out a little pulp and chop it finely. Cut a small layer of potatoes from the opposite side of the halves for stability. Lubricate the halves from the inside with 1 tbsp. l. oils.
  2. Peel the onion and chop finely. Peel the champignons and cut into small cubes. Wash the sweet pepper, dry it, cut it in half, remove the stalk, chop the pulp finely.
  3. Heat the remaining vegetable oil in a skillet and fry the onion for 3 minutes. Add mushrooms, bell peppers and potato pulp to it, season with salt, pepper and fry for 5 minutes.
  4. Preheat the oven to 170 ° C. Spread the filling into potato halves and bake for 25-30 minutes. Decorate the finished dish, if desired, with green onions.

Step 1: prepare the ingredients.

Boil the pasta in salted water for 7 minutes after boiling. Attention: first read the cooking instructions on the packaging of your pasta, the cooking time may differ from the one indicated in this recipe. Throw the finished horns in a colander, wait until the excess liquid drains, and the products themselves cool.
Rinse the mushrooms, cut into pieces of any size and fry until tender in a small amount of vegetable oil. Add salt and white pepper at the end of cooking.
Rinse green onions and dill and cut into small pieces with a knife. Don't mix them together yet.
Rinse the cherry tomatoes thoroughly, dry and cut into halves or quarters as you like.
If you have canned beans, be sure to rinse them and then wait until they dry. It will be enough to cool the boiled beans.

Step 2: prepare the dressing.



Combine the vinegar with mustard, salt and pepper. Mix very well. Then gradually pour in the oil here, stirring constantly. At the very end, add dill to the dressing and mix everything very thoroughly again to get a homogeneous consistency with herbs.

Step 3: mix the pasta with mushrooms and beans.



In a salad bowl, combine chilled pasta, mushrooms and beans. Add onions and tomatoes. Pour the dressing over the top, and carefully so as not to break the pasta or crush the tomato slices, stir everything.
The salad turns out to be very bright, colorful and appetizing. Serve the finished dish to the table immediately.

Step 4: Serve the lean pasta with mushrooms and beans.



Serve the lean pasta with mushrooms and beans as a hearty lunch or dinner. This salad is best suited as an everyday dish. It cooks quickly and is hearty and nutritious enough to keep you energized. And, despite the fact that there is no meat at all, you will not get hungry in an hour or two after dinner, rest assured.
Bon Appetit!

Vinegar can be substituted with lemon juice.

Mushrooms can be any, most importantly fresh.

During the fast, it could not come in handy. They can be baked, stewed, boiled, steamed, or made from them. Today we want to offer you recipes for light lean salads and simple snacks. The ingredients are vegetables and fruits, no meat, eggs, mayonnaise or dairy products!

1. Donna salad

with honey and walnuts

You will need:

  • 1 green apple
  • 2 carrots
  • 1.5 tbsp. l. liquid honey
  • 2 tbsp. l. olive oil
  • 1 tsp lemon juice
  • 50 g chopped walnuts
  • 0.5 tbsp. l. grated lemon zest
  • parsley
  • greens for decoration

Preparation:

  1. Wash the carrots, peel and grate on a medium grater. Wash the apple, peel and remove seeds. Grate the pulp on a medium grater. Wash the parsley, dry and chop.
  2. Add a little salt to the grated carrot and apple, sprinkle with chopped parsley and mix. Add chopped nuts, lemon juice, olive oil to the fruit and vegetable mass and mix again.
  3. Heat the honey a little, combine with grated lemon zest and mix. Add to salad, stir and leave for 30 minutes. Stir the salad again, garnish with herbs and serve.

Served in avocado halves


You will need:

  • 1 carrot
  • 1 green radish
  • 1 bunch of lettuce
  • 1 cup soy sprouts
  • 50 g peeled sunflower seeds
  • 1 avocado
  • 100 ml olive oil
  • 1 tbsp. l. lemon juice
  • 1/2 onion
  • salt, ground black pepper
  • greens for decoration

Preparation:

  1. Wash the avocado, dry with a paper towel, cut in half, remove the pit, cut the pulp into pieces. Disassemble the salad into leaves, rinse in cold water and pat dry on a kitchen towel. Cut the salad into strips. Wash, peel and grate the radish. Combine avocado, lettuce, radish, add sprouts, mix everything well and put in a salad bowl. (For information on how to germinate seeds yourself, read the publication).
  2. Peel the onions and cut them into small cubes. Beat olive oil with lemon juice, add chopped onion, salt and pepper.
  3. Season the salad, mix well, sprinkle with seeds and put the avocado in the “boats”. Decorate with herbs and, if desired, lemon wedges.

3. Salad "Inspiration"

with prunes and pears


You will need:

  • 1 pear
  • 1 apple
  • 100 g prunes
  • 100 g cabbage
  • 1 orange
  • 1 tbsp. l. Sahara
  • parsley for decoration
  • 3 tbsp. l. apple juice
  • 1 tsp vinegar
  • 1 tbsp. l. olive oil
  • 0.5 tsp cinnamon

Preparation:

  1. Wash the orange, peel, disassemble, cut into slices. Wash the apple, remove the core, cut the pulp into thin slices or grate on a coarse grater. Wash the pear, remove the core, cut the pulp into thin slices.
  2. Cut the cabbage into thin strips, cover with sugar, leave for 15 minutes, then squeeze well. Wash the prunes, pour warm boiled water, leave for 15 minutes. Place on a sieve. Finely chop half of the prunes.
  3. Prepare the dressing. Combine vinegar, apple juice, olive oil, cinnamon, chopped prunes, mix everything well and heat slightly.
  4. Put the cabbage, orange, apple and pear in a plate, pour over the prepared dressing, cool in the refrigerator. Decorate the salad as desired and serve.

Unusual: tomato juice in the dressing



Photo: Dmitry Korolko / BurdaMedia

You will need:

  • 2 onions
  • 2 tbsp. l. olive oil
  • 2 sweet red peppers
  • 2 eggplants
  • 2 cloves of garlic
  • 2 zucchini
  • 4 tomatoes
  • 200 ml tomato juice
  • 30 g basil
  • 1/3 tsp ground rosemary
  • parsley
  • black pepper, salt to taste

Preparation:

  1. Peel the onion, cut into rings. Wash the peppers, cut in half, remove the stalks with seeds, cut the pulp into cubes. Wash the eggplants, dry, cut into cubes. Wash the zucchini, dry and cut into thin slices.
  2. Heat the olive oil in a saucepan, fry the onion in it for 5 minutes. Add pepper and eggplant and fry for another 5 minutes.
  3. Peel the garlic, pass through a press. Put garlic and zucchini with vegetables, stir, fry for 5 minutes. Wash the tomatoes, put them in boiling water for 30 seconds. Remove the skin, cut the pulp into cubes.
  4. Make a refueling. Chop the basil finely. Combine chopped tomatoes, tomato juice, chopped basil and rosemary. Put in a dry preheated frying pan, bring to a boil, cover, simmer for 5 minutes. Put warm vegetables in a plate and pour over the dressing.


Photo: Oleg Kulagin / BurdaMedia

You will need:

  • 400 g beets
  • 3 onions
  • 200 g sour apples
  • 70 g ginger root
  • 200 ml wine vinegar
  • 50 ml red wine
  • 4 carnation buds
  • 6 black peppercorns
  • 5 tbsp. l. raisins
  • 5 tbsp. l. Sahara
  • 200 g bread
  • salt to taste

Preparation:

  1. Wash the beets and cook in salted water for 20 minutes. Then peel and cut into cubes. Peel the onion, cut into thin half rings. Wash, peel, core the apples, cut the pulp into small cubes. Peel the ginger, grate on a fine grater.
  2. Combine vinegar with wine, cloves and black pepper, stir, bring to a boil, add chopped onions and apples to the mixture and cook for 10 minutes.
  3. Add beets, ginger, raisins and sugar. Cook for 15 minutes, remove cloves and peppers, add salt to the mixture, put in prepared jars and close hermetically with lids.
  4. Put the jars upside down, turn over after 15 minutes and let cool. Place the chutney on slices of black or white bread and serve.

6. Italian salad with pasta and pineapple



Photo: Dmitry Korolko / BurdaMedia

You will need:

  • 100 g pasta
  • 1 apple
  • 200 g pineapple
  • 100 g tofu cheese
  • a bunch of lettuce
For refueling:
  • 1 tbsp. l. olive oil
  • 1 tbsp. l. lemon juice
  • 1 tbsp. l. soy sauce
  • 30 g walnut kernels
  • salt, white pepper to taste

Preparation:

  1. Prepare the dressing. Chop or grind walnuts in a blender. Combine olive oil, soy sauce, lemon juice, beat slightly, season with salt and pepper. Add walnuts and mix well.
  2. Boil the pasta until tender, discard in a colander. Let the water drain. Transfer the pasta to a bowl and pour over half of the prepared dressing. Leave to marinate for 10-15 minutes.
  3. Wash the salad, dry with a paper towel. Tear lettuce leaves. Pour the apple over with hot water, dry, remove the peel and core, cut the pulp into thin slices. Cut the pineapple into cubes. Dice the tofu as well.
  4. Combine pasta, salad, apples, pineapple, tofu cheese, mix gently. Drizzle with the remaining dressing. If desired, you can season with lean mayonnaise.

7. Mix salad with sauerkraut and fruit



Photo: Oleg Kulagin / BurdaMedia

You will need:

  • 500 g sauerkraut
  • 250 g pineapples
  • 1 red onion
  • 50 g green onions
  • 30 g parsley
  • 1 avocado
  • 1 orange
For refueling:
  • 1 tsp honey
  • 4 tbsp. l. olive oil
  • 1 tsp curry
  • salt, ground black pepper to taste

Preparation:

  1. Throw the sauerkraut in a colander to drain the brine and chop coarsely. Slice the pineapples. Peel the onion and cut into rings. Wash green onions and cut into rings. Wash the parsley, dry it with a paper towel, tear off the leaves and chop them finely.
  2. Wash the avocado, peel, remove the pit, cut the pulp into slices. Wash the orange with hot water, dry, remove the zest, squeeze the juice from the pulp. Sprinkle half of the juice over the avocado pulp.
  3. Prepare the dressing. Mix honey with remaining orange juice, add olive oil, curry, grated orange zest, salt and ground black pepper. Beat lightly.
  4. Combine sauerkraut, pineapples, red and green onions, parsley, avocado, mix well, pour over with dressing and serve salad.

8. Salad with beets and oranges



Photo: Maria Kovaleva / BurdaMedia

You will need:

  • 3 small beets
  • 3 oranges
  • 75 g mixture of arugula, chard and corn salad
  • 50 g cashews
  • 2 tbsp olive oil
  • 1 tbsp. l. red wine vinegar
  • ground black pepper to taste

Preparation:

  1. Wash the beets, put in a wide saucepan, cover with cold water and cook until tender for 30–40 minutes. Then rinse it under running cold water, dry it and leave to cool. Peel and cut into small cubes or slices, set aside.
  2. Wash the orange well, dry, peel, divide into slices. Then carefully remove the white film from each slice. Rinse the lettuce leaves thoroughly under running cold water and pat dry with a paper towel.
  3. Fry the nuts in a dry frying pan. Combine lettuce leaves with nuts, beets and orange slices, mix everything. Mix olive oil with a little red wine vinegar and beat. Sprinkle the salad with the resulting dressing, season with salt and pepper and serve.
  • 200 g champignons
  • 3 tbsp. l. vegetable oil
  • ground black pepper to taste

    • Preparation:

    1. Wash the potatoes, boil in their uniform until half cooked. Then cool, cut each tuber in half, take out a little pulp and chop it finely. Cut a small layer of potatoes from the opposite side of the halves for stability. Lubricate the halves from the inside with 1 tbsp. l. oils.
    2. Peel the onion and chop finely. Peel the champignons and cut into small cubes. Wash the sweet pepper, dry it, cut it in half, remove the stalk, chop the pulp finely.
    3. Heat the remaining vegetable oil in a skillet and fry the onion for 3 minutes. Add mushrooms, bell peppers and potato pulp to it, season with salt, pepper and fry for 5 minutes.
    4. Preheat the oven to 170 ° C. Spread the filling into potato halves and bake for 25-30 minutes. Decorate the finished dish, if desired, with green onions.