Summer light salads for every day. Summer salads for the holiday table: light - without mayonnaise, delicious, simple recipes with photos

Are you counting salads? holiday snack and you don’t have time to cook them in ordinary days because of complexity? Then you've come to the right place! Especially for our readers, in this article we have selected the simplest, easiest and fastest salads to prepare. You'll love it! And also video recipe light salad with Suluguni cheese. How to prepare easy and quick salads for every day read on.

Recipes for light and quick salads for every day

Recipe for Crab Sticks Salad with Tomatoes

Ingredients:

• crab sticks
• tomatoes
• garlic to taste
• hard cheese
• mayonnaise

Cooking method:

1. Crab sticks cut into strips diagonally.
2. Cut the tomato into slices, then into thin strips.
3. Grate the cheese onto coarse grater.
4. Grate the garlic on a fine grater.
5. Place all ingredients in a salad bowl, add salt and season with mayonnaise.

Lady Salad Recipe

Ingredients:

• 300 gr. chicken fillet
• 150 gr. cucumbers
• 150 gr. canned peas
• 150 gr. sour cream
• dill greens

Cooking method:

1. Wash the chicken fillet, put it in a saucepan, add water and boil for 20 minutes from the moment it boils. Cool in broth.
2. Wash the cucumbers and cut into medium cubes.
3. Finely chop the dill.
4. Cut the chicken fillet into medium cubes.
5. Place all ingredients in a salad bowl: chicken fillet, cucumbers, dill, peas.
6. Season with sour cream, salt, mix and serve.

Recipe for Quick Salad with Beans and Crab Sticks

Ingredients:

• 1 b. red beans own juice
• 3 boiled eggs
• 200 gr. crab sticks
• sour cream
• pepper
• green

Cooking method:

1. Open the can of beans and drain the juice. Finely chop the crab sticks, eggs and herbs.
2. Mix everything, salt, pepper, season with sour cream.

Recipe Salad with smoked sausage

Ingredients:

• carrot
• 100 gr. cheese
• 150 gr. smoked sausage
• 3 teeth garlic
• mayonnaise
• 1 b. canned corn
• pepper
• green

Cooking method:

1. Grate fresh carrots and cheese on a fine grater.
2. Cut the sausage into thin strips.
3. Grate the garlic on a fine grater or pass through a press.
4. Mix carrots, cheese, sausage, corn, garlic and mayonnaise in a salad bowl.
5. Mix everything well. Salt and pepper. Decorate with greens.

French Salad Recipe

Ingredients:

• 2 apples
• 4 boiled eggs
• 2 pcs. carrots
• mayonnaise
• onions

Cooking method:

1. Cut the onions into rings, scald with boiling water, squeeze out the liquid and place in a salad bowl.
2. Grate one apple on a coarse grater, place on onion and coat with mayonnaise
3. Peel two eggs, grate them directly into the salad bowl, coat with mayonnaise.
4. Grate the carrots on a fine grater, place on the eggs and coat thickly with mayonnaise.
5. Grate cheese onto carrots.
6. Repeat layers of apple, egg, carrot and cheese. Coat all layers and add salt to taste.

Salad recipe "Fast and tasty"

Ingredients:

• cabbage
• fresh cucumber
• onions
• sausage
• mayonnaise
• spices

Cooking method:

1. Shred the cabbage.
2. Cut the cucumber into large strips
3. The sausage must be cut into thin long strips or cubes.
4. Cut the onions into half rings.
5. Place all ingredients in a salad bowl and season with mayonnaise.
6. Salt and pepper.

Salad recipe with smoked chicken, apple and pineapple

Ingredients:

• smoked chicken breast
• apple
• 250 gr. canned pineapples
• mayonnaise
• pepper
• green

Cooking method:

1. Remove skin and bones from the breast and cut into strips. You can use chicken thigh, drumstick or “roll” for salad.
2. Cut the apple into strips.
3. Remove the pineapples from the syrup into pieces and chop a little with a knife.
4. Place all ingredients in a salad bowl, salt, pepper and season with mayonnaise. Decorate with greens.

Video recipe for light salad with Suluguni cheese

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Summer is the time for salads made from fresh and crisp vegetables, herbs and lettuce leaves. And don’t forget about berries, they also make incredibly tasty summer salads. No need to wait, it's time to cook! 10 summer salad recipes with photos and detailed descriptions.

Apple and cucumber salad

Please your taste buds with this simple but very tasty salad. For 3-4 servings of salad you will need:

• 1 long cucumber or 3 small cucumbers;
• 2 apples;
• Not big bun green onions;
• 1 tbsp. l. lemon juice;
• dill for decoration.

Refueling:

• 1 tbsp. honey;
• 4 tbsp natural yogurt;

Preparation:

1. Cut the cucumber into circles, apples into small slices, green onions chop finely. Collect all ingredients in a bowl.

2. Mix dressing in a small bowl. Pour it over the salad, stir, sprinkle chopped dill on top.

Green salad with eggs and cheese

A light green salad, completely self-sufficient, but can be a good companion to any meat or fish. This salad can be prepared at a dacha or picnic, just boil the eggs in advance.

For 1 serving of salad you need:

• 50 gr. lettuce leaves (any you like or can find);
• 1 egg or 3-4 quail eggs;
• 30 gr. hard cheese;
• 1 small clove of garlic;
• 1 tbsp. olive oil;
• 1 tbsp. orange juice;
• salt, pepper to taste.

Preparation:

1. Hard boil the eggs, cool and peel. Cut into quarters.

2. Prepare the dressing: finely chop the garlic, mix with orange juice, salt and pepper. Whisk the mixture with a whisk or fork and pour in the olive oil to form an emulsion.

3. Take lettuce leaves, if the leaves are large, you can tear them with your hands, leave the small ones as is. Mix them with the dressing and place on a plate. Place egg slices on top.

4. Using a paring knife, shred the cheese onto the salad. And you can serve it right away!

Shopska salad is one of the dishes Bulgarian cuisine, which has taken root well with us. The freshness of crispy vegetables and the salty taste of cheese - perfect combination. To prepare the salad you need:

• 1-2 cucumbers;
• 2 medium sized tomatoes;
• 1 medium red onion;
• 2 bell peppers;
• 100 gr. feta cheese;
• 10 pitted olives;
• for dressing 1 tbsp. lemon juice and 2-3 tbsp. olive oil.
• salt and pepper to your taste.

Preparation:

1. Wash the peppers and dry with paper towels. Place on a baking sheet in an oven preheated to 200 degrees, bake for 10-15 minutes. Then remove the peppers from the oven, cover with a bag or plastic wrap and let cool for 10 minutes.

2. When the peppers have cooled, core, peel and dice the peppers.

Note! You can skip the peppers step and make a salad with fresh peppers.

3. Wash and cut the remaining vegetables: tomatoes into slices, cucumbers into strips or quarters 2 cm thick, onions into half rings, cut the olives in half or can be left whole. Place everything in a salad bowl. Add peppers and feta cheese, cut into cubes.

4. Drizzle the salad with olive oil and lemon juice. Shopski salad is ready!

Summer Indian salad

This salad is a storehouse of antioxidants, super healthy and vibrant. For 4-5 servings of salad you will need:

• 3 small carrots;
• 1 bunch of radishes;
• 1 small zucchini;
• 1/2 small red onion (do not overdo it with onions, otherwise you may ruin the salad);
• a handful of mint leaves;

For salad dressing:

• 1 tbsp. mayonnaise;
• 2 tsp Dijon mustard;
• 2 tbsp. olive oil.

Preparation:

1. First, let's deal with the vegetables: peel the carrots and grate them on a large grater or cut them into small strips; finely chop the onion; Cut the zucchini into strips, and the radishes into thin circles, tear the mint leaves with your hands. Collect everything in one large bowl.

2. Prepare the dressing: mix mayonnaise, vinegar and mustard in a small bowl, whisk until smooth. Add oil while stirring constantly. Now you can pour this dressing over the salad and mix everything well.

Summer Indian salad is ready!

Good to know! The salad can be stored in the refrigerator in a closed container for about a day.

For this recipe you will need:

• 2 cups spiral or feather pasta;
• 1 carrot;
• 1 cucumber;
• 1 red pepper;
• 1 Green pepper;
• salt, pepper to your taste;

Preparation:

1. Boil the pasta until tender, BUT! don't overcook it. Let them cool.

2. Cut vegetables into cubes of equal sizes. Place vegetables and pasta in a salad bowl.

3. Prepare Italian dressing and pour it over the salad, add spices to your taste. Stir and serve!

Good to know! It is very tasty to season the salad with pasta seasonings, they are sold in stores.

Summer salad with arugula and ricotta cheese

Fresh and super light summer salad with a hint of summer. For two servings of this recipe you will need:

• 100 gr. fresh herbs (this can be any salad mixture);
• 100 gr. ricotta cheese;
• a handful of pecans or walnuts;
• 1/2 cup blueberries;
• mint leaves (to your taste);
• 1 tbsp balsamic vinegar;
• 2 tbsp. olive oil.

Preparation:

1. This salad is prepared in portions. Place lettuce leaves on each plate. Top with pieces of ricotta cheese, washed blueberries and nuts.

2. Top the salad with a dressing of balsamic vinegar and olive oil. Serve this salad and eat it right away!

Salad with green beans and radishes - summer recipe

To prepare you will need:

• 400 grams of green beans (frozen beans are fine);
• 10 pcs. cherry tomatoes;
• 6 pcs. radish;
• 100 gr. Feta cheese.

For refueling you need (for simple option The first two ingredients are enough for the dressing):

• 3-4 tbsp. olive oil;
• 1 tsp honey;
• 1 tsp mustard;
• 2 tbsp. lemon juice;
• 1 tbsp. white wine vinegar;
• salt, pepper to your taste.

1. First, let's prepare honey mustard dressing, mixing all ingredients except oil until homogeneous mass. Stirring with a whisk or fork, carefully pour in the oil.

2. Green beans needs to be boiled in boiled water 2-3 minutes. Drain the water and drain the beans.

3. In a large bowl, combine beans, cherry tomato halves, radishes cut into mugs and feta cheese pieces. Drizzle with dressing and serve.

Summer recipe with lettuce, apple and cucumber

Fresh and crispy, this salad is ideal for a light lunch or dinner, good addition for chicken dishes.

For 2 servings you need:

• 100 gr. lettuce leaves (any kind you can buy or find at home will do);
• 1 medium cucumber;
• 1 apple;
• 2 tsp peeled sunflower seeds.

Preparation:

1. Wash the salad leaves and tear them into 5 cm pieces with your hands. Cut the cucumber into slices, the apple into thin slices. Place everything in a salad bowl and mix.

2. As a dressing, you can use regular olive oil or a mixture of 1 tsp. mustard, 1 tsp. honey and 2 tsp. olive oil.

3. Sprinkle seeds on top of the salad.

Carrot salad with lemon - recipe with photo

The sunniest and most summer salad of the entire selection. It's quick and easy to prepare, and the taste will surprise everyone. For 4 servings of salad you need:

• 4 medium carrots;
• juice and zest of 1 lemon;
• 1 bunch of parsley;
• olive oil;
• 1-2 tsp. liquid honey;
• salt, pepper to your taste.

Preparation:

1. Grate the carrots on a coarse grater or cut into strips using a Korean carrot grater.

2. Cut off the stems of the parsley and finely chop the leaves.

3. Mix carrots with lemon juice and zest, honey and chopped parsley, season with oil and mix. Add salt and pepper to taste. Let the salad sit for a bit before serving!

Spinach and strawberry salad - summer recipe

In summer, strawberries are an affordable product. Did you know that it makes amazing light salads? No! Then try and cook. For 2 servings of salad you need:

• 100 gr. spinach leaves;
• 2 cups strawberries;
• guest almond flakes/ pecans or walnuts

Refueling:

• 1 tsp lemon juice or white wine vinegar;
• 2 tbsp. olive oil

Preparation:

1. Wash the spinach and dry the leaves with paper towels. Wash the strawberries, separate the stems and cut them. Place everything in a salad bowl.

2. Add nuts.

3. Prepare the dressing and pour it over the salad. The salad should be served immediately.

Interesting to know! This salad has variations, you can add additional pieces goat cheese, and use balsamic vinegar or mustard salad dressing as a dressing.

Every upcoming holiday puts any hostess into confusion: what dishes to serve, how to surprise and delight guests? Unfortunately, such traditional and everyday dishes as jellied meat, herring under a fur coat, Olivier salad, vinaigrette and Mimosa salad are no longer relevant. Today, creativity and the combination of incongruous things are in fashion.

The prevailing female stereotype that it is impossible to cook beautiful vegetables from holiday dishes, is wrong. And we will try to prove this in our culinary article. Today we will talk about how to prepare unusual summer salads for festive table, and also give a few useful tips regarding decoration and decoration. So, let's start cooking!

Salad “Multi-colored assorted”

What should you buy for the dish? This:

• multi-colored bell pepper - 3 pcs.;
• big ripe tomatoes- 3 pcs.;
• half an onion;
• fresh cucumbers - 3 pcs.;
• baguette or loaf - 4 slices;
• frying oil;
• fresh basil - a bunch;
• salt.

For the sauce:

• garlic - 2 cloves;
• lemon juice (vinegar 9%) - 50 ml;
• mild mustard - 1 tsp;
• oil - 40 ml;
• salt, black ground pepper.

Today, many housewives prefer to make summer salads for the holiday table without mayonnaise. And this is absolutely correct. After all, the benefits of this product, which contains huge amount There are no substances harmful to the body.

So, let's start preparing our salad by cutting a baguette or loaf. The pieces should not be very large. Heat up the frying pan, grease it with oil and throw our bread into it. Fry until the product acquires a beautiful golden hue.

Wash the vegetables thoroughly, peel and cut them small cubes. We tear the basil with our hands. Cut the onion into half rings.

It's time to start refueling. If you are preparing summer salads for the holiday table, then without tasty and aromatic sauce in this situation is not possible. So, finely chop the garlic and mix it with the rest of the ingredients for the dressing. Add the cooled crackers to the vegetables and add a little salt. Pour over the dressing. Mix everything thoroughly and serve. Bon appetit!

Cheese salad with vegetables

Many vegetable summer salads for the holiday table without mayonnaise contain cheese. This one is no exception. The only point is that the cheese is not used durum varieties, and pickled (feta, feta cheese, etc.).

So, what products should we purchase to prepare the salad:

• leaves Chinese cabbage- 6-7 pcs.;
• colorful bell pepper- 3 pcs.;
• large ripe tomatoes - 2 pcs.;
• feta (cheese cheese, sirtaki) - 250 g;
• hard cheese for sprinkling.

For the sauce you need:

• garlic - 2 cloves;
• olive oil - 50 ml;
• spicy mustard - 1 tsp;
• salt.

Let's start cooking

Summer salads on the festive table (recipes with photos are given in our article) should always begin with thoroughly washing the vegetables. So, let's take the most beautiful salad bowl and lay out the leaves of Chinese cabbage. Next comes the bell pepper, cut into strips.

Mash the feta with a fork and mix with the olives cut into rings. Cut the tomatoes into small cubes and place on top of the pepper. The design is completed with feta and olives.

For the dressing, finely chop the garlic and add mustard, salt and oil to it. Mix thoroughly. Pour the prepared sauce over our dish. Now you can serve it to your guests. As you can see, summer salads for the holiday table are prepared quickly and easily. Bon appetit!

Salad with blackberries and cucumbers

What is needed for the dish? The ingredients are:

• fresh cucumbers - 7 pcs.;
• blackberries - 4 tbsp. l.;
• basil, mint;
• peeled unsalted pistachios - 4 tbsp. l.;
• full-fat yogurt - 4 tbsp. l.;
• fresh thyme - 2-3 sprigs;
• narsharab sauce - 5 ml;
• sea ​​salt, black pepper.

Preparing a salad with blackberries and cucumbers

Throw the pistachios into the pan and fry them, stirring constantly. Cut off the ends of the cucumbers, place them on a cutting board, pound them with a rolling pin (this will make them more juicy) and chop them finely. Place the cucumbers in a salad bowl, add salt and pepper. Season with yoghurt and sauce and mix thoroughly. Place washed blackberries on top and sprinkle with torn mint, basil, and thyme. We finish with pistachios. That's all, our salad with cucumbers and blackberries is ready! Enjoy your meal!

Light salad with strawberries and chicken

Light summer salads for the holiday table with berries will conquer any gourmet. Our dish in in this case- is no exception.

So, for cooking we will need:

• ripe sweet strawberry- 8 pcs.;
• chicken fillet - 300 g;
• green onions - a bunch;
• walnuts - 50 g;
• goat cheese (optionally feta, feta cheese) - 150 g;
• salad - bunch;
• balsamic vinegar - 100 ml;
• salt, pepper

Preparing the salad

Let's start with chicken fillet. It should be peppered, salted, poured with 50 ml of balsamic vinegar and placed in a marinade container (for 1-2 hours).

In the meantime, you can do other work. We clean the nuts and grind them using a mortar. Wash the strawberries, tear off the stems and cut into 4 parts. Mash the cheese with a fork. Finely chop the green onions.

When our fillet is marinated, cut it into small cubes and fry in a frying pan greased with oil until cooked. To prevent excess oil from spoiling the taste of our dish, we will place chicken pieces on paper towels.

Take a salad bowl and place on it the washed, dried and torn large pieces lettuce leaves. In a separate container, mix all the ingredients together with the cooled chicken cubes. Place the mixture on top of the lettuce leaves and pour over the remaining balsamic vinegar. That's it, our dish is ready! Try preparing fresh summer salads for the holiday table with the addition of various berries, and you will see that they are compatible with any product. Enjoy your meal!

Peperonata salad

Summer salads for the holiday table, recipes for which are in large quantities presented in our article, you can also prepare them using baked vegetables. Try making a salad with beautiful name“Peperonata”, and you will be convinced of the amazing taste and extraordinary aroma of this dish.

So, here are the products we need for this salad:

• bell pepper of different colors - 3 pcs.;
• young eggplant - 1 pc.;
• feta cheese or cheese - 250 g;
• pine nuts - 1.5 tbsp. l.;
• cilantro - 1 bunch;
• garlic - 2 cloves;
• olive oil - 120 ml;
• green salad leaves - 5 pcs.;
• salt, pepper

Cooking according to recipe

Place the eggplant and pepper in the oven on a greased baking sheet. There is no need to peel vegetables so as not to lose them original taste and the aroma of these products. When the peppers and eggplants are completely cooked, remove them from the oven and let cool. In the meantime, let's move on to other products.

This salad recipe includes pesto sauce. So, chop the cilantro and put it in a blender bowl along with nuts and garlic. Pour in olive oil and add a pinch of salt. Grind thoroughly for 30 seconds.

Peel and cut the baked vegetables large pieces. Take a salad bowl, lay out washed, dried and coarsely torn lettuce leaves, and place medium-cut pieces of feta cheese on top. In a separate container, mix the baked vegetables and pesto sauce. Place the mixture in a salad bowl, let it brew for 15 minutes and serve. As you can see, the recipes for festive summer salads are simple, and the benefits from them are simply enormous. Bon appetit!

"Watermelon Dream"

And again a combination of the incompatible - watermelon and radish. Don't be afraid of this tandem. In this case, everything is consistent - taste, aroma, and design.

Required ingredients:

• Bulgarian colorful peppers- 3 pcs.;
• radishes - 6 pcs.;
• large ripe tomatoes - 3 pcs.;
• sliced watermelon pulp- 1.5 cups;
• fresh cucumbers - 2 pcs.;
• feta - 200 g.

For the sauce you need:

• olive oil - 60 ml;
• lemon juice - 20 ml;
• mint - a bunch;
• oregano, salt, pepper.

Cooking “Watermelon Dream”

We wash and peel the vegetables. Cut peppers, radishes, tomatoes and cucumbers into strips. Finely chop the mint and mix with lemon juice, oil, oregano, salt and pepper. Gently mix watermelon cubes with chopped feta cheese and vegetables, pour over the prepared dressing. It is worth noting that summer salads and holiday appetizers using watermelon pulp are served immediately after preparation. Enjoy your meal!

Salad “From Seville”

If you like unusual summer vegetable salads, you can serve the “From Seville” salad on your holiday table. This is original and exotic dish will delight all guests without exception.

So, what do we need for this salad?

• colored bell pepper - 3 pcs.;
• orange - 1 large;
• green salad - 1 bunch;
• green onions - half a bunch;
• feta cheese;
• oil for refueling;
• salt, pepper

Cooking according to recipe

To begin, rinse the vegetables and fruits under running water. Peel the pepper and cut into strips. Peel the orange and remove the seeds. Cut the fruit into cubes. Let's do the same with cheese. Take a salad bowl and place coarsely torn lettuce, orange, feta cheese, sliced ​​olives, and finely chopped green onions on top. Season the dish with oil, a little salt and pepper. That’s it, the salad “From Seville” is ready. Bon appetit!

Salad with pepper and apple

If you like summer salads without mayonnaise, then this dish is what you need.

• multi-colored bell pepper - 4 pcs.;
• sweet multi-colored apples - 4 pcs.;
• sour cream or unsweetened yogurt - 100 ml;
• green onions - a bunch;
• green and red lettuce leaves - 5 pcs each;
• sugar and salt.

Cooking

We thoroughly wash the vegetables, peel and cut into strips. We tear the lettuce leaves with our hands and put them in a salad bowl, put apples and peppers there too. Season with sour cream, salt, sugar, mix and sprinkle finely chopped green onions. If for some reason you do not want to season the dish with sour cream, then make a summer salad with butter. This dish should be served on the festive table immediately after preparation. Enjoy your meal!

Baked trout and vegetable salad

We have already described vegetable summer salads for the holiday table (with photos), now we can discuss recipes for dishes with the addition of fish. They are perfect for a special occasion.

So, what do we need for the salad:

• trout fillet - 250 g;
• fresh green peas - 250 g;
• multi-colored bell pepper - 2 pcs.;
• fresh large cucumber;
• new potatoes (small tubers) - 10 pcs.;
• quail eggs - 5 pcs.;
• onion - 1 pc.;
• red and green lettuce leaves - 5 pcs.

For refueling:

• unflavored olive oil - 80 ml;
• mustard - 1 tsp;
• lemon juice - 30 ml;
• chicken egg yolk;
• salt, pepper

Prepare the salad according to the recipe

First you need to take care of the fish. Season with salt, pepper and a few drops of lemon juice. Let's turn on the oven. Place the trout on greased baking sheets and bake for 15 minutes. Wash the potatoes thoroughly under running water, dry them and send them to the trout. After the specified time has passed, remove the fish and leave the potatoes to bake until done.

In the meantime, let's cook the peas. A few minutes will be enough. Wash the cucumber and pepper, peel and cut into strips. Onion - in half rings. Quail eggs cook and place in cold water.

Cut the cooled trout into cubes. Place clean and dried lettuce leaves in a salad bowl. In a separate container, mix the fish with the cooled baked potatoes and vegetables.

Now let's make the sauce. To make it, mix mashed yolk, butter, lemon juice, mustard, salt and pepper. Season the fish with vegetables with the resulting sauce and mix. Place the salad on top of the torn lettuce leaves. Take the eggs out of the water, peel them and cut them into two parts. Place them on top of the dish. Bon appetit!

Caprese with figs

If you like summer salads without mayonnaise, then you will really like caprese made in this version. It combines everything: both taste and color solutions. So, we need:

• ripe tomatoes (you can take different colors) - 3 pcs.;
• figs - 1 large or 2 medium fruits;
• dry-cured ham - 100 g;
• mozzarella - 150 gr.;
• balsamic - 1 tsp;
• unflavored olive oil - 40 ml;
• Provençal herbs - a pinch;
• salt, preferably sea salt - a pinch;
• pepper mixture;
• basil - 3 sprigs.

Cooking caprese with figs

Cut figs, tomatoes and mozzarella into thin equal slices. We do the same with ham. Place the ingredients in rows on a flat salad bowl (this is the highlight of caprese). Drizzle the salad with oil, sprinkle with herbs, salt and pepper. Decorate with basil sprigs. Enjoy your meal!

Classic Greek salad

This wonderful dish will decorate any holiday table.

To prepare it you should purchase the following products:

• fresh cucumbers - 5 pcs.;
• pitted olives - half a jar;
• green salad leaves - a bunch;
• pitted olives - half a jar;
• red onions - 3 pcs.;
• unflavored olive oil - 170 ml;
• tomatoes - 7 pcs.;
• feta or cheese - 250 g;
• wine white vinegar- 3 tbsp. l.;
• cilantro - a bunch;
• oregano.

For the sauce

• garlic - two cloves;
• lemon juice - 10 ml;
• unflavored olive oil - 200 ml;
• sweet mustard - 2 tsp;
• liquid honey - 10 ml;
• balsamic vinegar - 10 ml;
• basil leaves;
• salt, pepper

Cooking according to the recipe

Wash the onion, peel and thinly cut into half rings. Place our vegetable in a separate bowl, add oregano, wine vinegar and olive oil. Leave the onion to marinate for 1 hour. In the meantime, let's prepare the salad dressing. Peel the garlic and finely chop it. Wash the basil, cut it and mix with garlic. In a separate container, mix vinegar, oil, honey, mustard and lemon juice. Add garlic and basil there. Season with pepper and salt. Mix all ingredients thoroughly.

We wash and cut the tomatoes and cucumbers (cucumbers into slices, tomatoes into slices). Place the vegetables in a bowl and add pickled onions, black olives, and olives.

Cut the feta into large cubes and place it in our dish. Pour the sauce over the salad and decorate with herbs if desired. Mix. Enjoy your meal!

Salad appetizer with cracker

This dish tastes simply amazing. And the main thing is that you can diversify it according to your preferences. So what do we need:

• rice - half a glass;
• rice vinegar- one teaspoon;
• cucumber - 2 pcs.;
• crackers - 15 pcs.;
• green;
• processed cheese - 2 pcs.;
• salt.

Cooking

It is worth noting that summer salads for the holiday table with crackers are prepared using salty cookies. In this case we will need saltine cracker square or round shape.

So, cook the rice in salted water. When it's ready, add it to it specified quantity vinegar so that the rice does not spread when forming the dish. Grate the cheese and mix it with rice. Roll into small balls and sprinkle with finely chopped herbs. Place the formed rice circles on the crackers, pressing down lightly. Place thinly sliced ​​cucumber slices on top. It turns out very original and beautiful. Bon appetit!

After a long time snowy winter you just need to plunge into the long-awaited summer with all your heart. This means not only to mentally relax and gain strength, but also to please yourself and your loved ones with incredibly delicious summer dishes. After all, only in summer does nature so generously share with us its wealth, collected from a garden bed or plucked from a branch. It's time to stock up on vitamins whole year and invigorate your tired body. Faithful helpers in this are fruits and vegetables, which have summer heat also has a cooling effect. They are rich in water, vitamins and minerals, which our body loses in hot weather.

In summer, you don’t want any fatty or heavy foods, for example, fried meat or fish. I want something light, tasty and nutritious. Well, that’s right, because summer is a wonderful time for light and tasty salads. They are no worse taste qualities than we love so much fried potatoes or pork. Not to mention the fact that vegetable dishes much easier to digest. Salads from fresh vegetables- it's always tasty and healthy. How many incredible vegetable combinations! What a combination of colors and flavors!

Summer salads can be eaten in unlimited quantities for breakfast, lunch, and dinner, without being afraid to add a couple extra pounds. This, first of all, concerns those who care about their figure and dream of losing a little weight over the summer. Well, the cards are in your hands, as they say, light salads are what you need: health, lightness and comfort!

Light summer salads are good as a separate dish or in addition to the main dish. This is where you can go wild, show your imagination and experiment, experiment. If you have already tried all your recipes and want something new, we are always happy to help and offer you a whole series delicious, varied light summer salads. Here's just a small fraction of that great multitude existing recipes, which will help you diversify your menu, please your loved ones and get incredible pleasure from the summer.

Let's start, perhaps, with the most summer salad, well known to us since childhood.

Ingredients:
300 g radish,
4 boiled eggs,
100 g green onions,
30 g dill,
30 g parsley,
sour cream or mayonnaise for dressing.

Preparation:
Cut the boiled eggs into small cubes, the radishes into circles (large circles can be cut in half). Finely chop the greens (dill, green onions, parsley). Mix all ingredients. Add salt and sour cream or mayonnaise to taste. Bon appetit!

Add cauliflower to the radishes, change the recipe a little and you will get another culinary masterpiece.

Ingredients:
400 g cauliflower,
350 g radish,
1 lemon,
50 g vegetable oil,
40 g of greens and green onions,
sugar, salt, pepper.

Preparation:
Cut the radishes into slices. Divide the cabbage into inflorescences, cook in boiling salted water and cool. Then mix with radishes and place in a salad bowl. Prepare a dressing from oil, lemon juice, finely chopped onion, sugar, pepper and salt and pour it over the salad. Decorate your creation with fresh herbs.

A simple and beloved egg salad fresh cucumbers. Very tasty and, if you try, you can turn it into an elegant one holiday salad, if you suddenly have guests.

Ingredients:
300 g fresh cucumber,
3 boiled eggs,
1 tbsp. spoon of lemon juice,
3 tbsp. spoons of sour cream or mayonnaise,
green onions, herbs (dill, parsley),
salt.

Preparation:
Cut the cucumbers into strips. Cut into strips egg white, and finely chop the yolk. Finely chop the green onions and herbs. Mix all ingredients, add salt and season with sour cream and lemon juice. If you use mayonnaise, you don't need to add lemon juice and salt. The salad is ready. If you want to decorate the salad, leave some chopped herbs and 1 yolk. Place the dressed salad in a mound, make a rim of greens, and grate the yolk in the middle on a fine grater. A thin slice of cucumber and a sprig of onion will make a flower. Decorate your salad with it.

Salad "Freshness"
It's very refreshing, sweet and sour salad, pleasant to the taste. It will go with boiled hot potatoes, as a side dish for meat, fish, and even better with some bread!

Ingredients:
1 green radish,
1 sour apple
1 carrot,
1 fresh cucumber
1 onion,
1-2 tbsp. tablespoons chopped parsley,
1 tbsp. a spoonful of chopped green onions,
1 clove of garlic,
1-2 tbsp. spoons of aromatic vinegar,
1-2 tbsp. spoons of vegetable oil,
salt, sugar to taste.

Preparation:
Peel the vegetables, wash and grate on a coarse grater, cut the onions into strips and pour aromatic vinegar, knead with your hands and let it brew. Finely chop the greens. Finely chop the garlic. Place all the vegetables, herbs, and onions in a salad bowl, add salt, vegetable oil to taste and, if necessary, add a little sugar for taste.

Most healthy salad from celery
This plant is rich in vitamins, minerals, acids, and proteins. Celery can slow down the aging process, have a beneficial effect on digestion, cleanse the body of toxins, and soothe nervous system, and it also has a wonderful effect on the skin. That's how many benefits there are from a delicious spicy plant, and salads with it are incredibly tasty.

Celery also goes well with cucumbers and various greens. You can experiment with it as much as you like, add it to your dishes, believe me, it will not spoil the taste of salads at all, it will only make them even healthier and tastier. Try it!

Ingredients:
150 g celery root,
2 small carrots,
1 apple (preferably green, sour),
3 tbsp. spoons of sour cream,
1.5 tbsp. spoons of lemon juice,
salt to taste.

Preparation:
Peel the celery root. Grate the apple, carrots and celery root on a coarse grater. Mix everything well, add sour cream and lemon juice, salt to taste. Useful and delicious salad ready!

Ingredients:
1 bunch of radishes,
fresh dill,
ground black pepper,
vegetable oil,
just a little vinegar
salt to taste.

Preparation:
Wash the radishes thoroughly and cut them in half, and then into as thin slices as possible. Season with salt and pepper and press it a little with your hands so that it releases the juice.
Place radishes in a large plate and crumble dill on top. The salad should stand for 15-20 minutes to soak, and then - welcome to the table.

Cabbage is the dream of any person who watches their weight. It contains tartonic acid, which prevents the formation of fats from carbohydrates. Salads from early cabbage, so tasty and tender, simply must be on the table.

Ingredients:
1 small head of early cabbage,
1 carrot,
celery (to taste),
1 cucumber (or sweet pepper),
2 cloves of garlic,
olive or vegetable oil,
salt.

Preparation:
Grate the carrots on a coarse grater, finely chop the greens. Celery goes well with cabbage; it goes very well in cabbage salad. Finely grated garlic would also be appropriate here. You can add cucumber or bell pepper (to your taste). Season the salad with vegetable oil - preferably several types, for example, olive and aromatic sunflower. Very tasty adding a little good sesame or linseed oil and lemon juice.

Another version of the same salad: add chopped cucumbers, tomatoes and sweet peppers to shredded cabbage, and, of course, greens: parsley, dill, cilantro. You can add garlic here too, but lemon is completely unnecessary in this combination. Season also with a mixture of vegetable oils.

Continuing the theme is another early cabbage salad, the name of which speaks for itself.

Ingredients:
¼ small head of early cabbage,
1 bunch of lettuce leaves,
1 fresh cucumber
1 apple,
1 red bell pepper,
1 fresh tomato
2 tbsp. spoons of crushed walnuts.
For refueling:
mustard,
vegetable oil,
ground pepper,
salt.

Preparation:
Wash the vegetables and dry them with a kitchen towel. Cut the pepper in half, remove the stem and seeds and cut the pulp into small strips. Grate the cucumber and apple on a coarse grater. Shred the cabbage and lightly crush it with your hands along with the salt. Roughly tear the lettuce leaves. Cut the tomato into large slices. Place the prepared vegetables in a salad bowl and mix gently. For the dressing, squeeze the juice from a lemon slice, add mustard, vegetable oil, salt and ground pepper to taste and mix well. Pour the dressing over the salad and sprinkle with crushed walnuts.

The addition of garlic and mashed basil with herbs will add a piquancy to the taste of this salad.

Ingredients:
300 g cabbage,
1 tbsp. prunes,
1 carrot,
sugar,
caraway,
lemon juice,
2 tbsp. spoons of sunflower oil.

Preparation:
Finely chop the cabbage and scald it with boiling water, then place in a colander and let drain. Place in a salad bowl, sprinkle with sugar and salt. Grate the carrots on a coarse grater and add to the cabbage. Cut the prunes into small pieces. Mix all ingredients, add cumin, sprinkle with lemon juice, add sunflower oil. Place the salad on plates and garnish with prunes. The taste is extraordinary.

Incredibly tasty and healthy salads made from green beans, which our housewives have been enjoying lately. large quantities grown in their own gardens. Basically, it is canned, but words cannot describe how delicious it is in salads. You need to try!

Green bean salad

Ingredients:
200 g green beans,
25 g hard cheese,
1 teaspoon vegetable oil, lemon juice,
some greens (dill, parsley).

Preparation:
Peel the green beans, cut them and boil until tender in boiling salted water. Cut 25 grams of hard cheese into thin slices, combine with boiled beans and season with a teaspoon of vegetable oil and lemon juice. Sprinkle herbs on top.

Zucchini season is just around the corner. And after all, many of us, having enjoyed the first harvest, then simply don’t know what to do with this wonderful vegetable. The answer is simple - prepare summer salads from it. Be sure that even the most picky gourmets will like them.

Ingredients:
1 medium sized zucchini
2-3 cloves of garlic,
sunflower oil for frying,
parsley,
mayonnaise,
salt to taste.

Preparation:
Peel the zucchini and cut into small cubes. Fry in sunflower oil. Cool and add garlic, salt, season with mayonnaise and add parsley.

Replace the zucchini in this recipe with young eggplants - and now you have a completely new dish, in no way inferior in taste to the previous one.

Tasty, easy and fast - that’s the motto of our summer menu!

Young beets have appeared in your garden bed, which means that a tasty and healthy salad is ready to appear on your table. Beets are one of the few vegetables that retain their beneficial properties and after heat treatment. It goes very well with different products, so by improvising, we can diversify our menu without much hassle.

Ingredients:
200 g boiled and 100 g raw beets,
100 g green onions,
50 ml vegetable oil,
salt, sugar.

Preparation:
Grate the peeled boiled beets, and on a shallow one - raw, mix with chopped green onions, add salt and sugar to taste, season with vegetable oil.

Beet salad with new potatoes

Ingredients:
300 g beets,
200 g potatoes,
50 g green onions,
50 ml vegetable oil,
salt.

Preparation:
Boil the beets, peel and cut into strips, add boiled young potatoes cut into strips and green onions cut into rings. Mix everything, add salt and add vegetable oil.

Salad of young beets and tomatoes with apples and sweet peppers

Ingredients:
200 g young beets,
30 ml lemon juice,
50 ml vegetable oil,
200 g tomatoes,
100 g apples,
50 g carrots,
50 g sweet pepper,
salt.

Preparation:
Grate the beets on a coarse grater, pour in lemon juice and some vegetable oil. Cut carrots and peppers into strips, apples and tomatoes into slices. Combine all ingredients and add salt. Season the salad with the remaining vegetable oil.

And to complete the salad theme - a salad with new potatoes and radishes. Its taste is as wonderful as its name.

Ingredients:
4 boiled new potatoes,
2 small radishes,
3 boiled carrots,
2 boiled eggs,
greens (dill, parsley),
250 g mayonnaise,
salt.

Preparation:
Grate potatoes, carrots and eggs separately on a coarse grater. Grate the radish on a fine grater and squeeze out the juice. Place the salad on a large plate in layers, soaking it with mayonnaise and adding a little salt to each layer, in the following sequence: potatoes, radish, carrots, egg. Decorate your “Glade” with greenery.

Got an appetite? Then it’s time to prepare a salad from the recipes suggested above. Are fresh vegetables and herbs picked from the garden, fragrant with the aromas of summer, already waiting for you? This is just great! Fill your body with vitamins and strengthen your immune system. Bon appetit and good health with healthy products!

Larisa Shuftaykina

SUSHI CAKE THAT CAN EVEN BE SERVED AT A WEDDING! This snack cake made in the style of Japanese sushi rolls. It will decorate the festive table and delight everyone with its taste! The recipe is ideal for those who don't want to go through the hassle of rolling and cutting sushi. We put everything together and got a delicious sushi snack cake. What you will need to prepare it: For the rice layer: 360 g sushi rice; 50 ml water; 12 ml rice vinegar; 6 tbsp. l. Sahara; 3 tsp. salt. For the filling: 1 sheet of Nori seaweed; 400 g salmon; 2 avocados; 300 g cream cheese (for example, Philadephia); 2 tbsp. l. olive oil; several green onions; sesame seeds; wheat sprouts (optional). Preparation: 1) Place the salmon steaks in the freezer to make them easier to cut later. 2) Rinse the rice under running water cold water several times until the water becomes clear. Then cover the rice with water again and let it sit for 15 minutes. 3) Rinse the rice in last time, place it in a saucepan, add 50 ml of water and bring to a boil. 4) Once the water boils, reduce the heat and simmer, stirring for 2 minutes, then cover the rice and continue to simmer for 12 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pan. 5) After this, turn off the heat, cover the rice with a lid and let it brew for another 10 minutes. 6) At this time, heat the rice vinegar in the microwave, add sugar and salt. Mix well until the sugar is completely dissolved. 7) Pour this mixture over warm rice, mix everything carefully with a wooden spoon and let the rice cool until room temperature(don't put it in the refrigerator). 8) While the rice is cooling, remove the salmon fillet from the freezer, cut it into pieces and marinate in olive oil(you can add salt and pepper to the marinade). Place the salmon pieces in the refrigerator. 9) Cut the peeled avocado into slices and chop the green onions. 10) Assembling the cake. Prepare a bowl with cold water. Cut a circle the size of a ring on a sheet of nori. 11) Place the ring on a plate with a Nori sheet underneath. Place half of the rice on it and press it lightly with your hands moistened with water. 12) Top the rice with half the cream cheese, half the avocado slices and then half the sliced ​​salmon. Sprinkle chopped onions on top. 13) Now repeat all layers: rice, cream cheese, avocado, salmon and green onions, topped with sesame seeds. You can decorate the cake with sprouted wheat. 14) Place the cake in the refrigerator for three hours, then remove the ring from the cake. Serve this delicacy with wasabi, pickled ginger and soy sauce. Did you like the recipe for this unusual cake?

1 comments

Crab Puff SALAD Ingredients: - two hundred grams of crab sticks; - five potatoes; - four carrots; - five chicken eggs; - mayonnaise; Preparation: Boil potatoes and carrots in their skins, cool, peel and grate on a fine grater. Separate the white from the yolk of the eggs and finely grate the white. Finely chop the crab sticks. Now lay out layers of salad, coating each layer with mayonnaise, in the following sequence: 1st layer - half a potato 2nd layer - crab sticks 3rd layer - grated egg whites 4th layer - remaining potatoes 5th layer - carrots with mayonnaise Also grate the remaining yolk. It can be used to decorate salad. Enjoy everyone!!!

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Emotions 276

Herring under a green coat Herring under a green coat, which contains cheese but no beets. The salad that everyone loves so much, in a new way. Ingredients: herring - 1 pc. (fillet) green onion - large bunch dill - large bunch fresh cucumber - 1 pc. hard cheese - 150 g boiled potatoes - 2 -3 pcs. mayonnaise - 300 g How to prepare: 1. Herring fillet, boneless of course, cut into pieces in small pieces and place it in the first layer on a plate. 2. Make a grid of mayonnaise on top. It is convenient to do this from a disposable cooking bag. 3. Next, cut a large bunch of green onions and place it on the herring. Mayonnaise on top. 4. Boiled potatoes grate it and spread it in a third layer. 5. Make a grid from mayonnaise. 6. Next is a fresh cucumber, 1 small or half. Cut into strips and lay out. 7. Grate the cheese on a coarse grater and add mayonnaise. 8. Finely chop the dill and sprinkle our salad very generously. 9. Add a little more green onions and like this fresh salad Herring under Shuba with cheese without beets is obtained.

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Emotions 188

KOREAN SALADS The best selection of recipes! 👍 I have never seen anyone refuse such salads. They always go with a bang and on any table. If you love such pickles, then check out these Korean salad recipes and prepare different ones every day. ➡ Korean-style carrots Ingredients: 500 g of large juicy carrots 1 tablespoon of salt 3 tablespoons of refined vegetable oil 2 onions 2 tablespoons of vinegar 2 tablespoons of seasoning for Korean carrots Preparation: Korean carrots will turn out tastier if we use sweet ones to prepare them juicy variety (for example, “punisher”). The carrots must be thoroughly washed, peeled, cut into 2 parts lengthwise and grated into thin strips. The carrots prepared in this way need to be transferred to a deep bowl, add salt and mix well so that the juice is released from the carrots. After this, leave the Korean carrots for 15-20 minutes so that the carrots release juice. At this time, peel and cut the onion into thin rings. Heat vegetable oil in a frying pan and fry the onion in it for 3 minutes. Remove the onions from the oil - they are no longer needed. Squeeze the carrots (how, depends on your taste. If you like it juicier, squeeze less, if drier, squeeze more). Now add vinegar to the Korean carrots and add seasoning to it. Mix. Pour Korean-style carrots with hot, but not boiling, oil (in which the onions were fried) and mix thoroughly again. Place Korean-style carrots under pressure in the refrigerator for 24 hours. In a day, the Korean carrots are ready. ➡ Korean-style beets Ingredients: 500 g of red sweet beets 3 cloves of garlic 0.5 teaspoon of red pepper 1 teaspoon of ground coriander 100 ml of vegetable oil 70 ml of vinegar 0.5 teaspoon of flavor enhancer monosodium glutamate salt to taste Preparation: Beetroot is necessary Wash thoroughly, peel and grate into thin strips. Transfer the beets into a deep bowl. Peel the garlic and chop finely. Add it to the beets, add vinegar and salt. Mix everything thoroughly. Place the bowl with beets in a water bath. It should simmer in a water bath for 20-30 minutes. After this, remove the beets from the heat, add pepper, coriander, and monosodium glutamate flavor enhancer. Vegetable oil Heat it very hot, but do not boil, and pour it over the beets. Mix everything and put it under pressure for a day. After 24 hours, Korean-style beets are ready to eat. ➡ Korean-style cauliflower Ingredients for 1 kg of cauliflower: 1 medium carrot 1 pod each of red and green bell pepper 1 teaspoon salt 2 teaspoons sugar 1 teaspoon coriander 1 teaspoon ground black and red pepper 1 bunch of dill 1 tablespoon a spoonful of vinegar essence or 0.5 cups of vinegar Preparation: Before cooking, the cauliflower must be washed well, divided into inflorescences, leaves and the stalk cut off. Place in hot boiling water for 2-3 minutes. At this time, cut or grate the carrots into strips, cut the pepper into thin rings, and finely chop the dill. Combine everything with Korean cauliflower and season with salt, sugar, coriander. Fill vinegar essence and stir. Refrigerate for 8 hours. In 7-8 hours cauliflower ready in Korean. ➡ Korean-style champignons Ingredients: 1 kg of fresh champignons 1 medium carrot 2 onions 3 cloves of garlic 1 bell pepper 100 g vegetable oil 1 teaspoon of vinegar essence salt, sugar, pepper to taste Preparation: Korean-style champignons cut and cook for 5-10 minutes. Then rinse thoroughly with cold water. Cut the carrots into thin slices, cut the onion into half rings and fry them together. Cut the pepper into cubes. Mix Korean champignons with vegetables, add garlic, salt, pepper, sugar and vinegar essence. ➡ Korean cabbage Ingredients: 1 head of Chinese or regular cabbage 1 bunch of green onions ginger root 4-5 cm 2 cloves of garlic 1 red chili pod 1 green chili pod 1/4 cup soy sauce 1/4 cup rice vinegar 2 tablespoons sugar 2 tablespoons paprika 0.5 teaspoon flavor enhancer monosodium glutamate 3 tablespoons salt Preparation: First, Chinese or regular cabbage it is necessary to remove the top leaves. Then cut it into 4 pieces lengthwise, and then again only across it, in strips 1 cm wide. Place the cabbage in a deep saucepan and cover with salt. Cover the Korean cabbage and leave to salt for a day. After 24 hours, stir the cabbage lightly with your hands and drain off the released juice. Wash and thinly slice the green onions. Peel the garlic and chop finely. Wash red and green chili peppers, remove seeds, rinse again and finely chop. Peel the ginger and grate it on a fine grater. Add everything to the cabbage and stir. IN soy sauce pour in vinegar, add sugar, paprika, monosodium glutamate flavor enhancer and add a little water. Pour the resulting brine into the cabbage. The cabbage should be completely covered with brine. If the Korean cabbage is not completely covered, add water. Cover the dish with a lid and let the cabbage brew in the cold for 2-3 days.