Contacts
the main/ Breakfasts

A simple vegetable salad with vegetable oil. Vegetable salad recipes

Vegetables are succulent parts of plants that are edible. They are rich in valuable vitamins and are widely used in cooking. All kinds of snacks, fillings for homemade baked goods, first and second courses are prepared from them. In today's publication, we will take a closer look at several recipes for vegetable salad with vegetable oil.

Option with tomatoes and cucumbers

This delicious and refreshing snack has an extremely simple composition and a pleasant refreshing taste. It goes well with meat or fish dishes, which means it will be a good addition to a seed meal. To create it you need:

  • 200 grams of cucumbers.
  • 200 g of tomatoes.
  • Greens, salt, garlic, and vegetable oil (to taste).

Tomatoes and cucumbers are thoroughly washed in running water, dried and cut into beautiful slices. Then they are mixed in one bowl, sprinkled with chopped herbs, salted and poured with aromatic vegetable oil. The finished appetizer is mixed with crushed garlic and served on the table. The calorie content of a vegetable salad seasoned with vegetable oil, the recipe for which is discussed a little above, is 25 kcal / 100 g.

Zucchini and cabbage option

This interesting and very juicy appetizer has a unique vitamin and mineral composition. It has a pleasant slightly sour taste and a light aroma of freshness. To create it you need:

  • 200 grams of young zucchini.
  • 2 small fresh cucumbers.
  • Half a small fork of cabbage.
  • Medium bell pepper.
  • Large red or pink tomato.
  • 1 tbsp. l. aromatic vegetable oil (ideally olive).
  • 1.5 tsp natural lemon juice.
  • A slice of garlic.
  • Dill, chives and salt.

To reproduce this vegetable oil salad recipe, you need to start by preparing the main ingredients. Zucchini, cucumbers, tomatoes, bell peppers and cabbage are washed in running water and slightly dried. Then all vegetables, with the exception of tomatoes, are chopped into thin strips and laid out in a deep bowl. Chopped greens, crushed garlic and peeled tomato slices are also sent there. All this is added and poured with aromatic vegetable oil mixed with lemon juice. The energy value of this snack is 33 kcal / 100 g.

Option with green tomatoes and carrots

This appetizer will surely not escape the attention of those who make preparations for the winter. The recipe for vegetable salad, seasoned with vegetable oil, allows you to usefully process a large crop of tomatoes. To do this, you will need:

  • 2 kilos of green tomatoes.
  • 2 carrots.
  • Bulb.
  • 500 grams of bell pepper (preferably red).
  • 2 tbsp. l. granulated sugar.
  • 1 tbsp. l. fine crystalline kitchen salt.
  • 3 tbsp. l. 9% vinegar.
  • 100 milliliters of vegetable oil.
  • 2 cloves of garlic.
  • A dozen black peppercorns.

Vegetables are washed, peeled and seeds if necessary, and then chopped. Tomatoes are cut into quarters, onions are cut into small cubes, peppers are cut into strips. Carrots are processed on a medium grater. All this is put into a deep saucepan. Sugar, salt, chopped garlic, vinegar, black peppercorns and oil are also sent there. The future salad is brought to a boil and boiled for a quarter of an hour. Then it is laid out in sterile jars, rolled up and sent to storage. The energy value of a serving of such a snack is 426 kcal.

Red cabbage option

This recipe for vegetable salad with vegetable oil is useful for those who are constantly struggling with extra pounds. The dish prepared according to it turns out to be not only healthy and tasty, but also low-calorie. To make a similar snack, you will need:

  • 200 grams of red cabbage.
  • 200 g of tomatoes.
  • 200 grams of fresh cucumbers.
  • 200 g bell pepper (preferably green).
  • 150 grams of red onions.
  • Olive oil and fine crystalline salt (to taste).

Washed vegetables are cut into very thin strips and mixed in a deep salad bowl. The required amount of salt and vegetable oil is sent there. The energy value of 100 grams of such a snack is about 69 kcal.

Option with cauliflower and Brussels sprouts

For those who follow a low-calorie diet, the following recipe for a vegetable salad seasoned with vegetable oil will probably come in handy. To prepare this delicious fortified dish, you will need:

  • 300 g of Brussels sprouts and cauliflower.
  • Bell pepper.
  • 100 grams of boiled mushrooms.
  • 4 radishes.
  • Small onion.
  • A bunch of parsley, celery and lettuce.
  • 1 tsp natural lemon juice.
  • 2 tbsp. l. fragrant vegetable oil.
  • Fine kitchen salt (to taste).

Washed cabbage is poured over with boiling water and cut into small enough pieces. Then, plates of boiled mushrooms, strips of pepper, slices of radish and chopped onions are added to it. Chopped greens, salt, citrus juice and vegetable oil are also sent there. The energy value of 100 grams of such a snack is 60 kcal.

Option with beets and potatoes

This appetizer, better known as vinaigrette, can be prepared not only for adults but also for children. The recipe for a vegetable salad seasoned with vegetable oil assumes the use of a specific food set. Therefore, before starting the process, be sure to check if you have all the necessary components at hand. In this case, you will need:

  • Large beets.
  • 4 potatoes.
  • 2 carrots.
  • 5 tbsp. l. sauerkraut.
  • Small onion.
  • Pickled cucumber.
  • 1 tbsp. l. finely chopped greens.
  • 1/3 cup of any flavored vegetable oil.
  • Fine salt (to taste).

The washed root vegetables are laid out in separate saucepans, poured with water, placed on a working stove and boiled until soft. Ready vegetables are cooled to room temperature, peeled, cut into small cubes and placed in a salad bowl. Chopped onions, pieces of pickled cucumber and sauerkraut are also added there. All this is added with salt, sprinkled with chopped herbs and poured with vegetable oil. The energy value of a 150-gram portion of vinaigrette is 100 kcal.

Option with green peas and beets

Fans of dietary dishes are advised to pay special attention to another very interesting recipe for vegetable salad seasoned with vegetable oil. A photo of such a dish can be found a little later, but now we will figure out what is required to prepare it. This snack includes:

  • 300 grams of beets.
  • Medium onion.
  • 300 grams of carrots.
  • 200 g of pickled cucumbers.
  • 400 grams of potatoes.
  • Lean oil, any fresh herbs and salt.

Root vegetables are rinsed under the tap, placed in different saucepans, poured with cool water, brought to a boil and boiled until soft. The cooked vegetables are cooled to room temperature, freed from the skin, cut into approximately the same cubes and combined in a deep salad bowl. Green peas, finely chopped onion and pieces of pickled cucumber are placed there. All this is added with salt and poured with vegetable oil. A ready-made snack, the energy value of which is 62.8 kcal / 100 g, is decorated with chopped herbs and served for dinner.

Option with fresh frozen peas

An appetizer made according to the technology below is somewhat reminiscent of Olivier. But unlike the latter, there is no sausage, no mayonnaise, or boiled meat in it. Thanks to this, it turns out to be more low-calorie and healthy. Since this recipe for vegetable salad with vegetable oil involves the use of a certain set of products, make sure in advance that you have in your kitchen:

  • 3 potatoes.
  • 2 carrots.
  • 150 grams of green peas (fresh frozen).
  • 5 pickled cucumbers.
  • Medium apple.
  • Fragrant vegetable oil and kitchen salt (to taste).

Boil potatoes and carrots in their uniforms. The softened root vegetables are removed from the pan with boiling water, cooled to room temperature, peeled, cut into not too large cubes and placed in a deep salad bowl. Pieces of pickled cucumbers and a chopped apple are also sent there. At the final stage, boiled green peas, salt and vegetable oil are poured into a common bowl. The energy value of a serving of such a snack is 180 kcal.

Beetroot and Broccoli Option

This simple recipe for making a vegetable salad seasoned with vegetable oil will surely appear in the personal cookbook of young ladies watching their own figure. It allows you to relatively quickly make a healthy low-calorie snack suitable for a dietary menu. To create such a dish, you will need:

  • 100 grams of beets.
  • 10 milliliters of lemon juice.
  • 300 g fresh broccoli.
  • 200 grams of carrots.
  • 30 milliliters of vegetable oil.
  • Sugar, salt, chives and parsley (to taste).

Carrots and beets are washed, peeled, processed with a medium grater and combined in a deep salad bowl. Finely chopped broccoli, sugar, salt and chopped herbs are also spread there. All this is poured over with citrus juice and vegetable oil. The energy value of one serving of this snack is 108 kcal.

Option with olives

This interesting appetizer is made with simple and readily available ingredients found in any modern deli. To make five servings of vegetable salad seasoned with vegetable oil, the step-by-step recipe for which will be described below, you will need:

  • 300 grams of fresh Brussels sprouts.
  • 100 g carrots.
  • 70 grams of olives (pitted).
  • 60 g green peas (canned).
  • 300 grams of sweet colored pepper.
  • 300 g boiled potatoes.
  • 150 grams of ripe tomatoes.
  • 15 milliliters of aromatic vegetable oil.
  • 5 ml of table vinegar.
  • Lettuce leaves and salt.

Step number 1. Washed up pour the cabbage with cool water and boil until tender. At the same time, it is slightly salted so that it does not turn out tasteless.

Step # 2. Boiled peeled potatoes and cut into not too large pieces.

Step number 3. B in a deep salad bowl, combine grated carrots, slices of olives, tomato slices, half rings of bell pepper and ready-made cabbage.

Step number 4. There they also send pieces of potatoes, salt and vinegar mixed with vegetable oil.

Step number 5. Finished the appetizer is laid out on a plate lined with fresh lettuce leaves and decorated with canned green peas.

The energy value of one portion of this dish is only 70 kcal.

Various vegetable oils are used in cooking, differing in taste, aroma and composition. They all have certain useful properties. The most widely used are sunflower and olive oil, with the help of which a variety of dishes are prepared, and in particular salads with vegetable oil. Today, delicious recipes for their preparation include many options that differ in the set of ingredients, but they also have a common property. Salads seasoned with vegetable oil are tasty, easy and healthy. They can and should be used by both adults and children. Below are considered salads with vegetable oil, the recipes of which can be used with equal success both on weekdays and on holidays.

Vegetable salad with vegetable oil

A fresh and bright salad will appeal to those who love vegetables, as well as those who are fasting and cannot afford to eat meat products for a certain period of time.

Required:

  • 2 cucumbers (fresh);
  • 2 tomatoes (fresh);
  • 6 pcs. young radish;
  • 2 stalks of young garlic (optional);
  • dill, green onions, lettuce (one bunch);
  • salt;
  • olive oil.

Wash and dry vegetables and herbs. cut into semicircles, radish into circles. It is better to tear lettuce leaves with your hands (to avoid the loss of vitamins in contact with the metal of the knife). dill, garlic stalks, finely chop. Mix all the ingredients in a salad bowl, salt, season with vinegar and oil to taste. Serve immediately after cooking.

Eggplant salad

Another dish from the series "simple salads with vegetable oil", the highlight of which is the grilled eggplant.

Required Ingredients:

  • 3 fresh medium tomatoes;
  • 1 medium eggplant;
  • 1 fresh cucumber;
  • a bunch of parsley;
  • a small bunch of green onions;
  • 1 onion purple onion;
  • 10 olives (pitted);
  • 1 bell pepper;
  • salt;
  • pepper;
  • juice squeezed from 1 lemon;
  • any vegetable oil.

Fry eggplants cut into large circles on the grill (you can in a frying pan), let cool. Cut the tomatoes into slices, sweet peppers into strips, cucumbers into semicircles. Chop green onions and parsley with a knife, not too finely. Place the prepared vegetables and herbs in a salad bowl, add the olives (whole), salt, pepper, mix. To make a dressing, mix the oil and lemon juice. You can serve the salad to the table in 10-20 minutes (it should be infused a little).

and shrimp

This salad will be appreciated by lovers of seafood and not only. In addition, it will decorate any feast, in particular, it diversifies the New Year's salads. With vegetable oil, they are much easier and healthier than with mayonnaise.

Required products:

  • 200 g small peeled shrimps;
  • 2 medium tomatoes;
  • 80 g feta cheese;
  • 3 eggs (hard boiled);
  • 1 onion (preferably red);
  • lettuce leaves;
  • vegetable olive or sunflower);
  • provencal herbs, pepper, salt.

Boil the shrimp for 3 minutes in salted water (add black peppercorns), let cool. Chop the boiled eggs, chop the feta cheese and tomatoes into small cubes, the onion into half rings, and the lettuce leaves into thin strips. Combine all prepared ingredients in a deep salad bowl, add spices, season with oil to taste.

Salad with vegetable oil "Mexican"

Another shrimp salad, distinguished by a special piquant taste due to the unusual combination of its components.

Required products:

  • a can of corn;
  • 3 bananas;
  • 2 tomatoes;
  • 1 sweet green pepper;
  • 150 g boiled rice;
  • 50 g salted roasted peanuts;
  • 150 g unpeeled shrimp;
  • parsley (several branches);
  • 2 tbsp. l. corn liquids;
  • 100 ml of any vegetable oil;
  • cilantro (1 small bunch);
  • ground red pepper;
  • salt;
  • 1 lemon.

Boil the shrimp for 3 minutes in salted water, cool and free from the shell. Bake the pepper, free it from seeds and skin, cut into pieces. Peel the tomatoes (scalded beforehand) and cut into slices. Cut the peeled bananas into slices. Finely chop half a bunch of cilantro and parsley. Drain the corn with a colander. Place all prepared ingredients and boiled rice in a salad bowl, season with dressing, stir. Sprinkle with chopped peanuts on top and garnish with cilantro leaves. To prepare the dressing, whisk the corn liquid, juice squeezed from 1 lemon, and butter.

Chicken, bread and cheese salad

In taste and composition, this salad with vegetable oil resembles everyone's favorite "Caesar", but it is less high in calories and is suitable for everyone who watches their weight. It should be noted that salads with vegetable oil, recipes for which involve the use of meat, can be used as an independent dish.

Required products:

  • 150 g of boiled chicken or turkey fillet;
  • 2-3 purchased loaves;
  • 30 g of cheese (any hard);
  • 1 medium tomato;
  • 2 garlic cloves;
  • 4 leaves of Chinese cabbage or green salad;
  • fresh cucumbers (100 g);
  • 1-2 tsp vegetable oil.

Cut the fillet, tomato and cucumbers into small cubes. Rub the bread on both sides with garlic and break into small pieces. Tear the cabbage leaves with your hands, grate the cheese. Combine the prepared components, add salt and pour over with vegetable oil.

Salad with vegetable oil and liver

Quite easy to prepare, but very tasty dish. If you skip the finished salad through a meat grinder, you get an excellent liver pate.

You will need:

  • 500 g of liver (better than beef);
  • 2 large carrots;
  • 2 onions;
  • ground black pepper, salt;
  • sunflower oil.

Boil the liver, let cool, cut into small pieces. Finely chop the onion, grate the carrots using a coarse grater, fry everything together in vegetable oil and simmer over low heat for 15 minutes, let cool. Combine liver and onion with carrots, salt and pepper, add vegetable oil to taste.

Herring and apple salad

Lovers of vinaigrette will surely like the salad. The addition of herring and pickled apple gives it a special touch.

Products for cooking:

  • 1 carrot (boiled);
  • 1 onion;
  • 2 boiled potatoes;
  • 1 pickled cucumber;
  • 100 g salted herring (fillet);
  • 1 pickled apple;
  • salt;
  • vegetable oil.

Cut all vegetables and apple into medium-sized cubes, herring into slices. Combine all prepared components, salt if necessary. Use vegetable oil for refueling.

Ham and Beans Salad

Delicious and nutritious salad that can be eaten on its own.

Ingredient List:

  • 50 g ham;
  • 30 g carrots;
  • 150 g beans canned in their own juice;
  • greens to taste;
  • 1 onion;
  • 10 g adjika;
  • salt;
  • 30 ml of vegetable oil.

Grate the carrots in thin strips using a Korean salad grater, add salt and let it brew. Cut the onion into half rings, cut the ham into strips. Combine beans, carrots, onions, ham and chopped greens. Season the salad with adjika and butter. Fresh carrots can be replaced with Korean ones.

Salad with beans and crab sticks

This dish may well diversify New Year's salads with vegetable oil. It has an unusual taste and will certainly delight those who love crab salads.

Required products:

  • 200 g crab sticks or crab meat;
  • a can of red beans;
  • garlic (a couple of cloves);
  • 1 red onion (medium)
  • 1 bell pepper;
  • dill and parsley;
  • 2 tbsp. l. juice squeezed from lemon;
  • 1 tsp vinegar;
  • 2 tbsp. l. olive oil;
  • salt.

Cut the onion into thin half rings, bell pepper and crab sticks into small cubes. Chop the herbs and garlic finely. Combine and stir the beans and all prepared foods. Use lemon juice, oil and vinegar for dressing.

Use only virgin vegetable oils for salad dressing, which are a healthy and high-quality product. for dressing salads, it is preferable to use unrefined, since refined will not be able to give the dish a special aroma and taste.

Vegetables in salads, seasoned with vegetable oil, are preferably cut into slices of approximately the same size. Otherwise, coarsely chopped ingredients will overpower the taste of finely chopped ingredients. In addition, the same cutting gives a neat and appetizing look, making even simple salads with vegetable oil look royal.

Salads with vegetable oil - general cooking principles

There are a huge variety of edible vegetable oils that are actively used in cooking. The most commonly used for these purposes are sunflower, olive and corn oil. Occasionally, certain dishes require mustard, sesame, flaxseed, or nut oil to cook. All vegetable oils differ in taste, color and aroma, as well as in the vitamins included in the product. So, the most common sunflower oil contains vitamins of groups A, D, E and K, as well as unsaturated fatty acids necessary for the body. It is also known that sunflower oil has a rejuvenating effect.

Vegetable oil is often used in the preparation of many dishes. One of these is a salad with vegetable oil. The finished salad can be simply seasoned with some type of vegetable oil (for example, sunflower or olive oil), or you can make an original sauce based on oil. So, you can make homemade mayonnaise, which includes sunflower oil, egg yolks, mustard, salt, sugar and lemon juice. Many salads with vegetable oil are seasoned with just such mayonnaise.

It is simply impossible to list all the existing recipes for salads with vegetable oil. We can only single out several groups of such dishes: everyone's favorite vegetable salads, hearty meat, fish, fruit salads, etc. Perfectly selected ingredients, combined with one of the vegetable oils, will create a truly tasty and healthy dish. For the preparation of salads with vegetable oil, first of all, a wide variety of vegetables are used: tomatoes, onions, cucumbers, potatoes, radishes, eggplants, carrots, cabbage, beets, zucchini, etc. Vegetables can be used both fresh and steamed, boiled or stewed.

To prepare meat salads with vegetable oil, you can take chicken, beef, pork, ham, sausage, offal (for example, liver or tongue) - in general, it all depends on imagination and taste preferences. Vegetable oil dishes often include various types of cheeses, eggs, mushrooms, canned foods (peas, corn, olives), all kinds of spices, condiments, and herbs. Typically, all ingredients are cut appropriately, mixed and seasoned with vegetable oil.

Salads with vegetable oil - preparing food and dishes

Various utensils can be used to prepare salads with vegetable oil. In a deep bowl or salad bowl, it is convenient to mix all the ingredients together with the oil. On a shallow dish, you can lay out the prepared salad and pour it on top of the selected oil.

All vegetables used for salads with vegetable oil must be thoroughly washed, wiped dry and, if necessary, peeled. Depending on the recipe, vegetables are boiled, sautéed, or stewed, although fresh produce is most commonly used.

Raw meat also requires pre-processing - it is washed, boiled or fried. All products are cut appropriately according to the vegetable oil salad recipe.

Vegetable oil salad recipes:

Recipe 1: Salad with vegetable oil

This well-known vegetable salad is great for a hot summer day, easy to digest and has a fresh, bright taste.

Required Ingredients:

  • 2 ripe tomatoes;
  • Feta cheese - 100 g;
  • 2 fresh cucumbers;
  • Lettuce leaves;
  • Olives - 10 pcs;
  • Bulgarian pepper - 1 pc;
  • Fresh parsley;
  • Salt to taste;
  • According to Art. l. lemon juice and olive oil.

Cooking method:

All vegetables should be washed thoroughly and cut into small cubes. Finely chop the parsley greens, tear the lettuce leaves arbitrarily with your hands. Cut the feta cheese into small cubes, cut the olives in half. Mix all the ingredients in a salad bowl, season with salt to taste, season with lemon juice and olive oil.

Recipe 2: Salad with Chinese cabbage vegetable oil

This light dietary salad is especially loved by the fair half of the population. The fruits included in the composition give the dish a sweet taste and allow you to use this salad with vegetable oil as a dessert.

Required Ingredients:

  • Chinese cabbage - 1 small head of cabbage;
  • Pear and apple - 1 pc.;
  • 2 pcs. kiwi;
  • Small carrot;
  • Pepper, salt;
  • Olive oil, lemon juice - 1 tbsp. l.

Cooking method:

Wash Peking cabbage, chop into thin strips. Peel and grate the carrots. Put the cabbage and carrots in a bowl, add salt and mash with your hands. Peel the apple and pear, cut into strips. Peel the kiwi and cut into small cubes. Pepper the finished dish (to taste), season with lemon juice and olive oil. A little sugar can be added (optional).

Recipe 3: Salad with vegetable oil and shrimps

This salad is a real find not only for gourmets, but also for healthy food supporters. The dish is good for the body, low in calories and easily digestible.

Required Ingredients:

  • Small peeled shrimps - 200 g;
  • 2 tomatoes;
  • Chicken egg - 3 pcs.;
  • Bryndza cheese - 80 g;
  • Lettuce leaves;
  • Salt, pepper, a mixture of Provencal herbs;
  • Red onion - 1 pc.;
  • Sunflower or olive oil.

Cooking method:

Boil the shrimps in salted water with the addition of black peppercorns (cook for exactly 3 minutes after boiling again). Boil eggs, cool and chop. Cut the onion into thin half rings. Cut the tomatoes and feta cheese into small cubes. Cut the lettuce leaves into thin strips. Mix all the ingredients in a deep bowl, season with spices and season with vegetable oil (you can use sunflower, olive or corn oil).

Recipe 4: Salads with vegetable oil and liver

A very simple, but at the same time, delicious salad. The dish is perfect for every day.

Required Ingredients:

  • Beef liver - 500 g;
  • 2 large carrots;
  • Onions - 2 pcs.;
  • Ground black pepper - to taste;
  • Sunflower oil - 3 tbsp l.

Cooking method:

Boil the liver, allow to cool, cut into small cubes. Peel the onion and chop finely. Peel the carrots, grate on a coarse grater. Fry the carrots with onions in vegetable oil, simmer over low heat for 15 minutes. Let the vegetables cool. Mix onions, carrots and liver. Season the finished salad with vegetable oil with sunflower oil.

Recipe 5: Salad with vegetable oil from crab sticks

This vegetable oil crab salad is great for satisfying hunger and refreshing. Vegetables and beans included in the dish give an interesting taste and pleasant aroma.

Required Ingredients:

  • Packing of crab sticks or meat - 200 g;
  • A can of canned red beans;
  • Bulgarian pepper - 1 pc.;
  • Red onion - 1 pc.;
  • Parsley and dill;
  • 2 cloves of garlic;
  • Salt;
  • Vinegar - 1 tsp;
  • Lemon juice and olive oil - 2 tablespoons each l.

Cooking method:

Cut the crab sticks into small cubes. Drain the beans in a colander and drain. Cut onion into thin half rings, bell pepper into small cubes. Finely chop fresh herbs. Chop the garlic very finely. Stir in all the ingredients, season with vinegar, olive oil and lemon juice.

Vegetable oil salads - secrets and tips from the best chefs

The taste and aroma of salad with vegetable oil can be greatly spoiled if you take spoiled or rancid oil, so it is extremely important to check the expiration date of the product, as well as ensure normal storage conditions for its storage. As for sunflower oil, it is better to use the unrefined version for refueling, because refined oil will not add the desired taste and aroma to the dish.

Manufacturers offer buyers direct-pressed vegetable oils and oils obtained with the use of organic solvents. Naturally, the first category is preferable due to the greater benefits and better quality. It is widely believed that in winter it is better to use nutritious olive oil, and in hot summer time - flaxseed or pumpkin.

Salads can be seasoned not just with vegetable oil, but with an enriched product. For this, various spices, seasonings and herbs are added to the oil. Some people prefer to use a mixture of oils for dressing (for example, sunflower with sesame, etc.).

Salads with vegetable oil are hearty and at the same time light, often dietary. They are very popular and are constantly being prepared. Adults and children love salads.

Salads dressed with vegetable oil have one thing in common - they are all delicious and very healthy. They are needed for proper nutrition of the body.

The most useful vegetable oils, which include monounsaturated fatty acids (olive, peanut, sesame, rapeseed). They lower blood cholesterol.

Sunflower oil is the most widespread in the world, the most demanded. It is useful and not expensive - a source of many vitamins, unsaturated fats.

With regular use of oil, the work of all body systems is normalized. It is used in the manufacture of mayonnaise, other sauces, baked goods, etc.

Salads with vegetable oil must be prepared all year round. In winter, you can use frozen vegetables and fruits. It is advisable to serve salads to the table every day. Remember that salads are a storehouse of vitamins, organic acids and mineral salts.

How to cook salads with vegetable oil - 15 varieties

The salad is bright, beautiful and will appeal to all lovers of vegetables. It is a light, lean one of the simplest ingredients. The greens will come with a unique aroma.

Ingredients:

  • Tomatoes, cucumbers - 2 pcs.
  • Vegetable oil - 2 tbsp. l.
  • Young garlic - 3 stalks
  • Radish - 5 pcs.
  • Green onions, lettuce, dill - on a bunch
  • Salt, vinegar - to taste

Preparation:

Cut cucumbers and tomatoes into semicircles, radishes into circles. Chop the greens finely.

Combine all ingredients. Season with vinegar, oil and salt to taste. Serve immediately after cooking.

Delicate salad of eggs, juicy chicken breast, fresh vegetables with delicious filling - decoration and festive table

The salad is delicious, delicate, light salad. All ingredients are cut into strips.

A very satisfying salad and at the same time a dietary one.

Cucumbers and zucchini add freshness to the salad, pickled onions add sourness. Even zucchini with a neutral taste becomes juicy and aromatic. Dressing with soy sauce and vegetable oil, with the addition of garlic, gives the salad a special piquancy.

Ingredients:

  • Eggs - 3 pcs.
  • Chicken breast - 1 pc.
  • Onions - 1 pc.
  • Small zucchini - 1/4 part
  • Fresh cucumbers - 2 pcs.
  • Soy sauce, vegetable oil, - 3 tbsp. l.
  • Garlic - 2-3 cloves
  • Green salad - 3-4 leaves
  • Pepper and salt to taste

Preparation:

Bake three egg pancakes. Break one egg into a bowl, lightly add salt and beat the mixture. Pour into a preheated and oiled skillet. Fry on both sides. After cooling down, fold the pancake one on top of the other. Cut into wide strips, cut into strips.

Cut the boiled chicken breast into strips. It should be well saturated with the fill. Cut the rest of the ingredients into strips of the same size.

To make the bitter onion very tasty, chop it finely, pour boiling water over it, add a spoonful of vinegar and let it sit for 5-10 minutes. Drain the water. It will become marinated, crunchy.

Prepare a salad dressing.

Mix oil, soy sauce, add chopped garlic. Stir the mass, add pepper, salt, chopped herbs.

Pour the dressing into the mixture, stir the salad and serve.

The salad is rich in protein, filling, nutritious and healthy. It can be not only an appetizer, but also a complete lunch. Thanks to herbs and spices, it is fragrant and fragrant.

Ingredients:

  • Green beans (frozen) - 400 g.
  • Chicken fillet - 300 g.
  • Vegetable oil - 3 tbsp. l.
  • Cherry tomatoes - 8 pcs.
  • Green onion - 2 stalks
  • Lemon juice - 2 tbsp. l.
  • Garlic - 2 cloves
  • Spices to taste
  • Greens - optional

Preparation:

Boil the chicken breast, cut into small pieces.

Rinse the beans, cut, cook until tender. Discard in a colander, cool.

Place chicken breasts, boiled beans, chopped tomatoes, minced garlic and fresh herbs in a bowl.

Drizzle over the ingredients with oil, lemon juice, sprinkle with lots of different spices and stir the salad.

The salad is not heavy, despite the presence of beans, nutritious. Delicious onions and peppers soaked in lemon juice.

Ingredients:

  • Cucumber and tomato - 1 pc.
  • Canned beans - 1 can
  • Sweet pepper - 1 pc.
  • Vegetable oil - 2-3 tbsp. l.
  • Bulb onions - 1 pc.
  • Salt and pepper to taste
  • Lemon juice - 1/2 cup

Preparation:

Place the onion and pepper in a large bowl, cut into half rings.

Pour plenty of lemon juice over the vegetables and marinate for 5 to 7 minutes.

Rinse the beans and place in a separate bowl. Add cucumber and tomato, cut into small pieces.

Drain the lemon juice from the pickled vegetables and add to the ingredients mixture.

Pour oil over the mixture, sprinkle with ground pepper and stir.

It is better to salt the salad not in a common salad bowl, but separately in each plate.

Rustic salad of the simplest foods - a godsend for fasting

The salad is prepared quickly all year round. Crispy cabbage, green onions and carrots in cabbage decorate the salad.

Ingredients:

  • Sauerkraut - on demand
  • Potatoes - 2 pcs.
  • Bulb onions - 1 pc.
  • Salt and green onions - to taste

Preparation:

Boil potatoes in a uniform, cut into medium sized cubes. Add sunflower oil to hot potatoes to help soak. Cut the onion into rings.

Put cabbage, potatoes, onions and chopped green onions into a common salad bowl. Add more vegetable oil and some salt.

Delicate sweet and sour salad, high in calories, with a lot of vitamins. It is beautiful and even decorates the festive table.

Adding chicken fillet to the salad, provides calorie content, enriches the taste.

Ingredients:

  • Chicken fillet - 0.5 kg.
  • Peking cabbage - 1 head of cabbage
  • Chicken fillet - 500 g.
  • Egg, pomegranate - 1 pc.
  • Sunflower oil - 4 tbsp. l.
  • Garlic - 2 cloves
  • Greens - 1 bunch
  • Salt to taste
  • Apple cider vinegar 9% - 4 tbsp. l.

Preparation:

Boil or bake chicken fillet with spices, cut into small pieces.

In a deep bowl, fold the slices of fillet, chopped into thin strips of Chinese cabbage, add. Chop the herbs finely and add to the mass.

Peel the pomegranate, leave a handful of seeds for salad dressing. Put the rest in the salad. Add chopped garlic, salt.

Season the salad with oil and apple cider vinegar and stir. The salad is decorated with boiled egg wedges and pomegranate seeds.

The salad is very satisfying. It can be cooked with a variety of meat ingredients. Veal can be replaced with lamb, chicken breast, tongue. In winter, replace fresh cucumbers with salted ones, instead of green onions, dill, use any other greens.

Ingredients:

  • Veal - 500 g.
  • Cucumbers - 4 pcs.
  • Garlic - 4 cloves
  • Vegetable oil - 3 tbsp. l.
  • Bulb onions - 1 pc.
  • Green onions - 1/2 bunch
  • Salt, pepper, coriander, cilantro, dill - to taste

Preparation:

Cut the meat into strips. Fry in a skillet in oil over high heat. Add crushed garlic and chopped onion in half rings. Put it out for about five minutes.

Cut the cucumbers into strips, tear the herbs with your hands into pieces. Add all ingredients to the meat and stir.

Combine veal with cucumber. For juiciness, pour the salad with oil, adding garlic and pepper. Be sure to add green onions and cilantro for flavor.

The salad is light, juicy, and cooks quickly.

Ingredients:

  • Crab sticks - 230 g.
  • White cabbage - 300 g.
  • Onions - 1 pc.
  • Fresh cucumbers - 3 - 4 pcs.
  • Canned corn - 150 g.

For refueling:

  • Soy sauce and vegetable oil - 3 tbsp each l.
  • Ground pepper - to taste
  • Garlic - 2 cloves

Preparation:

Cut the cabbage and onion into half rings into strips. Cucumbers and crab sticks - in thin strips. Put all the ingredients in a common bowl.

Prepare a dressing. Pour sunflower oil, soy sauce into a small bowl, add chopped garlic, pepper and whisk. Add the dressing to the salad and let sit for a few minutes. The salad should be marinated.

The salad is hearty and light enough of the most famous, popular ingredients that go well with each other.

Ingredients:

  • Baton - 200 g.
  • Chicken fillet -250 g.
  • Hard cheese - 150 g.
  • Cucumbers - 300 g.
  • Onion - 150 g.
  • Green salad - 1 bunch

For refueling:

  • Vegetable oil - 4 tbsp. l.
  • Garlic - 3 cloves
  • Salt, pepper - to taste
  • Vinegar 6% - 1 tbsp l.

Preparation:

Disassemble the boiled fillet into fibers. Cut a loaf into small cubes and fry in a pan. Cut cucumbers into small strips, onions into half rings, grate cheese. Tear the green salad into small pieces.

If the onion is bitter, then fill it with cold water and stand for ten minutes. Rinse under running water and the bitterness will disappear.

Dressing preparation:

Pour oil into a small container, add salt, vinegar, chopped garlic and ground pepper.

Combine all the ingredients, pour over the prepared dressing and serve.

To preserve the crunchy properties of crackers, the salad must be mixed and served.

Rucolla gives the salad an original nutty taste with bitterness, a unique aroma. It is rich in a complex of trace elements necessary for the body. Breakfast with salad energizes the body for the whole day. The cheese is also very useful.

Ingredients:

  • Arugula - 100 g.
  • Brynza - 150 g.
  • Cherry tomatoes - 100 g.
  • Vegetable oil - 2 tbsp. l.
  • Ground pepper - to taste

Preparation:

Spread the herbs on the plates, put the tomatoes cut in two on top. Cut the cheese into small cubes, place on top of the tomatoes.

Pepper and drizzle with vegetable oil. Salad ready.

Light salad, popular with an interesting, unusual dressing.

Ingredients can be modified to suit taste. Olive oil can be replaced with another vegetable oil, honey - sugar. Mustard can be used in any strength and in any proportion.

Ingredients:

  • Young cabbage - 200 g.
  • Eggs - 4 pcs.
  • Cucumbers - 180 g.
  • Radish - 150 g.
  • Dill - 20 g.
  • Green onion - 40 g.
  • For refueling:
  • Olive oil - 25 g.
  • Sour cream 12-15% - 100 g.
  • Honey - 10 g.
  • Mustard - 15 g.
  • Lemon juice - 15 g.
  • Salt - 4 g.

Preparation:

Chop the cabbage, cut the cucumbers into half rings, the radish into small pieces. Finely chop the dill, green onions and boiled eggs.

Prepare a dressing. Combine olive oil, lemon juice, honey, mustard and salt. Stir the mixture and add sour cream.

Season the salad, add salt to taste and serve immediately.

Beans and chicken add satiety to the salad. With the help of a dish, hunger can be quickly removed.

Ingredients:

  • Chicken fillet - 500 g.
  • Vegetable oil - 50 g.
  • Beans in their own juice - 300 g.
  • Tomatoes - 250 g.
  • Peking cabbage - 150 g.
  • Garlic - 4 cloves
  • Salt to taste

Preparation:

Boiled fillet, cut into slices. Chop the Chinese cabbage, cut the tomatoes into cubes. Mix everything and add the beans to the mixture, draining the liquid. Add oil, salt, chopped garlic and mix. Salad ready.

Herring salad can be tasty and popular too.

Ingredients:

  • Herring fillet - 1 pc.
  • Large tomato, sweet yellow pepper, onion - 1 pc.
  • Vegetable oil - 2 tbsp. l.
  • Vinegar - 1 hour l.
  • Pepper, salt - to taste
  • Lettuce leaves

Preparation:

Cut the herring fillet into slices, the tomato into 4 slices. Cut the onion into slices, the pepper into narrow strips.

In the center of the tomato circle, make a slit, insert the onion ring. Put a few strips of pepper, 1-2 slices of herring into the ring. Place the lettuce leaves. The dish will be very beautiful and elegant.

To make the dressing, combine oil, vinegar, pepper, salt and pour over the salad.

Miass salad for friends - delicious, simple, not to be forgotten

The salad is prepared in small quantities, mainly for a small company. Can be served in tartlets.

Ingredients:

  • Meat - pork - 300 g.
  • Pickled cucumbers, onions - 300 g each.
  • Vegetable oil - as required
  • Salt and pepper - as required

Preparation:

Cut meat, onions, cucumbers into cubes of the same medium size.

Fry onions, pickles. Stew the meat, combine the ingredients, salt and pepper, add oil, mix. Salad ready.

Salad with tongue, mushrooms, healthy, hearty delicacy

The tongue is a delicacy, it contains many vitamins and minerals. Mushrooms are a storehouse of substances useful for the body. Spices add flavor to the tongue.