Easy green salad recipes. Delicious salads from fresh vegetables

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

The five most commonly used ingredients in recipes are:

Wash them thoroughly, peel them and cut them according to the recipe. Cheese, apples, dried fruits, and salted fish are added to the vegetable components. Lemon juice, vegetable oil, sour cream, low-fat yogurt, homemade mayonnaise, and cream sauces are used as a dressing for raw salads. They emphasize the taste and lightness of the components of the dish. Lovers of light food with a rich aroma will definitely like the recipe for the original salads. You will want to cook them at home and treat them to your loved ones.

Vary up your usual vegetable combinations with toasted bread, avocado, cheese, nuts and dried fruit.

This unusual salad is reminiscent of. Only instead of pasta there are thin strips of zucchini.

Ingredients

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

Preparation

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

A stunning combination of delicious vegetables, herbs and lemon dressing.

Ingredients

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

Preparation

Place the beets in a saucepan, add water and bring to a boil over high heat. Reduce heat and continue for about an hour until it becomes soft. Cool it slightly, peel it, cut it into cubes and put it in the refrigerator for 15 minutes.

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

This may seem like an overly unusual mixture. But try to prepare a salad, and you are unlikely to remain indifferent to it.

Ingredients

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

Preparation

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

Combine broccoli with cranberries, almonds, seeds and cheddar cubes. For the dressing, mix mayonnaise, vinegar, sugar, zest of a whole lemon, 1 tablespoon of lemon juice, salt and poppy seeds. Season the salad, mix and refrigerate for 15–30 minutes.

Juicy and healthy salad with a sweet note.

Ingredients

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

Preparation

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

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

Ingredients

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

Preparation

Combine corn, halved tomatoes, crumbled feta and finely chopped onion. Add basil leaves, cut into thin strips, oil and juice of a whole lime. Season with spices and stir.

6. Guacamole Salad

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

Ingredients

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

Preparation

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

This salad is crispy and incredibly juicy.

Ingredients

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

Preparation

Cut the florets and peeled broccoli stalk into large pieces. Lightly dry the nuts in a hot frying pan. Mix broccoli with grated carrots, cubes, finely chopped onions, nuts and raisins. Mix the remaining ingredients separately and season the salad with this mixture.

Oranges will add zest to this salad.

Ingredients

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

Preparation

Peel the vegetables. Cut the carrots in half and the beets into slices. Steam for 5 minutes. Place the carrots and boil the beets in the same way. Cooking them separately will prevent the carrots from turning red.

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

Grate the orange zest. Then remove the white layer from them and cut the fruit into slices. Toast the sesame seeds in a heated frying pan for a couple of minutes, stirring constantly.

Cool the baked vegetables slightly. Then mix them with zest and oranges, pour over the remaining oil and add salt. Sprinkle with sesame seeds and cilantro leaves.

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

Ingredients

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

Preparation

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

10. Spicy vegetable salad with quinoa

A tasty, satisfying and very healthy dish.

Ingredients

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

Preparation

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

For the dressing, mix oil, vinegar, honey, chopped garlic, pepper, oregano and salt. Pour the dressing over the salad and toss to coat.

11. Panzanella

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

Ingredients

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

Preparation

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

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

The usual flavor combination of potatoes and eggs will be complemented in this salad by celery and avocado.

Ingredients

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

Preparation

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

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

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

Ingredients

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

Preparation

Rinse the lentils, place them in a saucepan and add broth. It can be replaced with water with a chicken or vegetable bouillon cube dissolved in it. Bring lentils to a boil over medium heat. Reduce heat slightly and simmer for another 20-25 minutes until tender. Then drain the lentils.

Heat 2 tablespoons oil in a frying pan over medium heat. Place thinly sliced ​​mushrooms and broccoli florets. Cook, stirring occasionally, for 3–4 minutes. Add another spoonful of oil, chopped onion into half rings, chopped garlic, salt and pepper. Cook for another 2-3 minutes, or more if you want the vegetables to be softer.

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

Ingredients

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

Preparation

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

For the dressing, mix the remaining oil, vinegar, chopped mint leaves, finely chopped chili and 1 onion. Remove the eggplants, place them in a salad bowl and toss with ⅓ of the dressing. Add halved onion, halved tomatoes, lettuce mixture, pita bread and goat cheese pieces. Pour the remaining dressing over the salad and toss to coat.

A hearty salad with a hint of sea.

Ingredients

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

Preparation

Cut the Chinese cabbage into small strips. Mix it with peas and seaweed, after draining the liquid from them. Season the salad with oil.

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

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

GREEN SALAD WITH CUCUMBERS

Mix the prepared green salad with thinly sliced ​​cucumbers, add salt, pour over salad dressing, mix, place in a salad bowl and sprinkle with dill.

GREEN ONION SALAD IN SOUR CREAM

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

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

GREEN ONION SALAD WITH EGG

Prepare the salad and serve without vinegar. Place boiled egg slices on the onion.

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

FRESH CUCUMBER SALAD

Peel ground cucumbers and cut into thin slices, and cut greenhouse cucumbers without peeling. Place in a salad bowl, pour over salad dressing or sour cream, sprinkle with dill.

Ingredients:

Cooking method:

Chop the greens, cut the cucumbers into circles, put in a salad bowl, pour in sour cream, stir, salt and pepper, sprinkle with herbs when serving.

SALAD OF FRESH TOMATOES AND CUCUMBERS

First way. Cut tomatoes and cucumbers into slices (you can first remove the seeds from the tomatoes), place them in a heap in a salad bowl interspersed with cucumbers, sprinkle with salt, pepper, pour over salad dressing or sour cream and sprinkle with dill. Place chopped onions and lettuce leaves around the salad.

Second way. Cut tomatoes and cucumbers into thin slices, place them in a wreath along the side of the salad bowl, and place chopped green onions in the center of the bowl. If green onions are used instead of green onions, they are cut into rings and placed on or between the tomatoes. Season and arrange the salad in the same way as described above.

Ingredients:

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

Cooking method:

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

SALAD OF FRESH TOMATOES AND APPLES

Cut the prepared tomatoes and apples into slices, place the tomatoes mixed with apples in a salad bowl, pour over salad dressing, garnish with salad and sprinkle with dill.

Ingredients:

Cooking method:

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

RADISH WITH OIL

Peel white radishes and remove excess greens, leaving a few sprigs. Do not remove the skin from the red radish; also clean it of excess greens. To decorate, take several pieces of red radish, cut the skin in the form of petals, giving the shape of a rose.

Place the prepared radishes in cold water for 20-30 minutes. Serve in a salad bowl with finely crushed ice. Place the butter, beautifully decorated, on a rosette or pie plate.

Ingredients:

Radish (white or red) 120, butter 30.

Cooking method:

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

RADISH SALAD WITH EGG IN SOUR CREAM

Peel white radishes; cut white or red radishes into thin slices (white radishes are cut obliquely), season with sour cream and salt; you can add pepper, sugar, vinegar. Place radishes in a heap in a salad bowl, garnish with eggs, sliced ​​slices, green salad and sprinkle with dill.

Ingredients:

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

Cooking method:

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

RADISH SALAD WITH CUCUMBERS IN SOUR CREAM

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

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

WHITE CABBAGE SALAD

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

Second way. Finely chop the processed white cabbage, put it in an aluminum or well-lined bowl, pour in vinegar, add salt and, stirring, heat until the taste of raw cabbage disappears and the juice begins to stand out, without allowing the cabbage to become soft. Properly cooked cabbage should have a slight crunch on the teeth when chewed. Then quickly cool the cabbage, season with vegetable oil, salt and sugar.

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

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

SALAD OF WHITE MARINATED CABBAGE WITH FRUIT

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

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

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

SERVED CABBAGE SALAD (PROVENCELE)

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

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

RED CABBAGE SALAD

Chop the red cabbage, sprinkle with salt and grind until the juice begins to release and the cabbage becomes soft. After this, squeeze out the cabbage, put it in a wooden or earthenware bowl, pour in vinegar, add sugar, vegetable oil, a decoction of cinnamon and cloves.

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

RAW VEGETABLE SALAD

Cut carrots, turnips and celery root into very thin strips, mix with shredded pickled white cabbage salad, add salt, season with sour cream or mayonnaise sauce. Place the salad in a heap in a salad bowl, garnish with slices of fresh cucumbers, tomatoes, green lettuce leaves and sprinkle with parsley or dill.

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

VITAMIN SALAD

Cut raw carrots and salad celery, fresh cucumbers and apples (without peel and seeds) into strips 2-3 mm thick, and fresh plums and tomatoes into slices. Mix the products, season with sour cream, add salt, lemon juice and powdered sugar. Serve in a heap in a salad bowl and garnish with the ingredients included in the salad, sprinkle with herbs.

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

ROMEN SALAD WITH ORANGES AND BANANAS

Chop the romaine or endive lettuce, add oranges and bananas or apples, cut into thin slices, pour over salad dressing, place in a heap in a salad bowl and sprinkle with orange zest.

The salad can be served with grilled meat, poultry, fish or as a snack dish.

CELERY AND VEGETABLES SALAD WITH NUT SAUCE

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

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

CELERY, APPLES AND NUTS SALAD

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

FRUIT SALAD

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

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

MELON AND WATERMELON SALAD WITH FRUIT

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

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

PINEAPPLE SALAD WITH CELERY

Cut celery (tops, root) and pineapple into strips. Season with vinegar, vegetable oil, salt, pepper and powdered sugar. When serving, place in a salad bowl on green lettuce leaves and garnish with carbed slices of boiled beets.

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

POTATO SALAD

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

Potatoes 120, green salad 15, green onions 40, salad dressing 40, pepper, greens.

POTATO AND CORN SALAD

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

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

VEGETABLE AND CORN SALAD

Boil the processed cauliflower in salted water, cool in the same broth and divide into small balls. Fresh tomatoes and cucumbers, peeled, cut into small slices. Finely chop the salad. Mix prepared vegetables and corn, sprinkle with salt, pepper and
season with sour cream. When serving, sprinkle the salad with dill.

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

BEET SALAD

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

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

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

SALAD OF CAULIFLOWER, TOMATOES AND GREENS

Divide the cauliflower into separate small balls, rinse and cook in salted water until tender. Cool the cabbage in the broth. Cut tomatoes and cucumbers into thin slices. Cut the lettuce leaves into pieces, chop the green onions. Cut bean pods or pea spatulas into diamond shapes and boil in salted water. Mix the vegetables, sprinkle with salt, pepper and season with sour cream mixed with sugar and mayonnaise. Place in a heap in a salad bowl, garnish with the vegetables and herbs included in the salad.

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

CAULIFLOWER SALAD WITH VEGETABLES AND FRUIT

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

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

VEGETABLE AND GREEN SALAD

Cut boiled carrots or turnips into slices, cut cauliflower into small pieces, cut asparagus into 2.5-3 cm pieces, bean pods into diamond shapes, tomatoes and fresh cucumbers into slices. Mix chopped green salad and vegetables, season with sour cream or mayonnaise sauce, salt, pepper, sugar, vinegar, and place in a heap in a salad bowl or vase. Garnish with slices of eggs, tomatoes, cucumbers, and green salad.

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

VEGETABLE SALAD WITH ANCHOVIES

Cut the boiled carrots, rutabaga, potatoes and beans into cubes, add green peas, capers and finely chopped tarragon and parsley. Season the vegetables with mayonnaise sauce, salt and pepper. Place the salad in a heap in a salad bowl, place anchovy fillets on top, arranging it in the form of a lattice, but place olives (pitted), eggs cut into slices, and green salad leaves on the sides of the heap.

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

SALAD WITH BEANS

Cut fresh cucumbers and tomatoes into thin slices, boiled beans into pieces 3-4 cm long. Place vegetables in heaps in a salad bowl on green lettuce leaves; Place an egg cut into circles in the middle, add salt, pour over salad dressing or mayonnaise with sour cream and sprinkle with herbs.

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

SALAD "SPRING"

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

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

Second way. Chop radishes, cucumbers, lettuce, green onions and boiled peeled potatoes and mix with boiled chopped beans or pea spatulas. Season the salad with sour cream, Yuzhny sauce, salt, pepper, sugar and vinegar. Serve in a heaping salad bowl, decorate with slices of hard-boiled eggs, slices of radish, cucumbers, lettuce, sprinkle with herbs.

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

"DELICATES" SALAD

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

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

CELERY AND POTATOES SALAD WITH APPLES

Chop the peeled raw salad celery into strips. Cut apples (without peel and seeds) and boiled potatoes into slices. Pour the products with salad dressing or mayonnaise sauce, mix, put in a heap in a salad bowl, garnish with a branch of celery, slices of carved apples and pieces of fresh tomatoes or cherries.

You can also make a salad without potatoes, replacing them with fresh cucumbers.

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

SALAD OF ARTICHOKES, TOMATOES AND APPLES

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

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

SALAD OF APPLES, MANDARINS AND PRUNES

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

Ingredients:

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

Cut tangerines or oranges into slices, cook apples, peel apples and cut into thin slices, boil prunes and cut into small pieces, combine oranges, apples and prunes, season the salad with sour cream and mayonnaise, add salt and powdered sugar, lay out the salad in a mound, garnish with oranges .

Fresh vegetable salad is the best year-round food. Nature has specially created healthy products to preserve our health and give us vigor. Fresh and juicy vegetables are relevant not only in the daily diet, but are also very popular on the holiday table. There are a great many cooking variations, so every housewife can easily choose a special dish for her family.

Even in ancient times, doctors strongly recommended that parents feed their children vegetables so that they would grow up healthy and strong. Nothing has changed since those times; salads are still considered the most popular and healthy in the diet. You can take almost any fresh vegetables, combine them in different variations and season them with healthy and light sauces based on vegetable oils and spices. With just one there can be a great many.

When choosing vegetables, give preference only to fresh and unspoiled fruits. Then the dish will certainly delight you with its delicate and juicy taste, unrivaled aroma and will give you a great mood and good spirits.

The salad turns out light, bright and healthy. All components combine wonderfully with each other and turn simple vegetables into a work of culinary art. You can replace sunflower oil with olive, sesame or peanut oil. The last two have an unusual flavor that will help add piquancy to the salad.

You will need:

• Dill – 50 g.
• Pepper.
• Red cabbage – 650 g.
• Pepper – 2 pcs. Bulgarian
• Salt.
• Granulated sugar – 1 tsp.
• Carrot – 1 pc.
• Juice – 1 tbsp. l. lemon
• Oil – 3 tbsp. l. sunflower.

How to cook:

1. Chop the onion. Cover the resulting half rings with sugar and lemon juice. Stir and leave for a quarter of an hour.

2. Shred the cabbage. Cut the pepper into thin strips. To make the salad bright, use peppers of different colors.

3. Using a Korean carrot grater, chop the carrots. Chop the dill and send the prepared ingredients to the cabbage.

4. Drain the marinade from the onions and add to the salad. Salt and season with oil. Mix well.

A simple and quick salad of fresh vegetables acquires an exquisite taste thanks to an unusual nut dressing. Believe me, you won’t even notice the absence of mayonnaise. The finished dish goes perfectly with meat.

You will need:

• Black pepper.
• Tomatoes – 2 large.
• Vegetable oil – 70 ml.
• Garlic – 2 cloves.
• Green onion feathers.
• Cucumber – 3 pcs.
• Parsley.
• Pepper – 1 bell pepper.
• Green salad – 50 g.
• Salt.
• Juice from half a lemon.

Preparation:

1. Cut the tomatoes into large cubes, then the cucumbers.

2. Chop the bell pepper. The squares should be medium in size.

3. Chop the onion and parsley into smaller pieces. Tear the salad with your hands. Connect all components.

4. Place the nuts in a bag and roll them over with a rolling pin. The pieces should be small, but not powdery. Stir in lemon juice. Add garlic cloves passed through a press.

5. Salt and sprinkle with black pepper. Pour in oil and stir. You can replace vegetable oil with olive oil, in which case the salad will be much healthier.

The proposed option is especially relevant in the spring, when the body is in dire need of vitamins. Try to prepare a universal dish of fresh vegetables that will decorate the holiday and is perfect for the everyday table. It turns out tasty, airy and very fresh. The main condition is that all products must be chopped very finely.

You will need:

• White cabbage - half a medium fork.
• Olive oil.
• Red cabbage - half a medium fork.
• Pepper.
• Pepper - half of Bulgarian.
• Carrot – 1 medium.
• Salt.
• Tomatoes – 1 pc.
• Sesame seeds – 1 tbsp. l.
• Celery – 2 sticks.
• Lemon - half.
• Cucumber – 2 pcs.

Preparation:

1. Chop the pepper, carrot, cucumber and tomato. The cubes should be very small.

2. Coarsely chop the celery and cabbage and place in a blender bowl. Grind.

3. Combine all prepared components. If you want to keep the salad fresh for a couple of days, then you shouldn’t dress it right away. In this case, add dressing portionwise to each plate.

4. Mix lemon juice with olive oil, add sesame seeds and pepper. Pour over vegetables.

5. Add salt and stir. To improve the taste, you can add a little sesame oil.

A hearty and nutritious salad will saturate your body with useful elements and improve your health. The vitamin dish is suitable for daily nutrition and gives a boost of energy for the whole day.

It turns out nutritious and satisfying. When beautifully decorated, it will take its rightful place on your holiday table and will delight your guests.

You will need:

• Iceberg salad - 3 leaves.
• Cucumber – 2 medium ones.
• Salt.
• Tomatoes – 2 medium.
• Broccoli – 2 inflorescences.
• Dill – 10 g.
• Olive oil.
• Onion – 1 small.

Preparation:

1. Cut the salad into strips and place in a bowl.

2. Grind the cucumber, you should get triangles. Pour over salad.

3. You will need the tomatoes in cubes. Chop the dill and finely chop the broccoli. Add to other vegetables.

4. Chop the onion as finely as possible and combine with vegetables. Sprinkle with salt and season with olive oil. Stir.

Citrus fruits go perfectly with vegetables and give them a special, unique flavor. The salad is ideal for anyone who watches their figure and for supporters of healthy food.

The fresh taste and aroma of the dish will appeal not only to adults, but also to children.

You will need:

• Vegetable oil.
• Cabbage – 250 g.
• Greens – 20 g.
• Carrots – 100 g.
• Orange – 1 large.
• Garlic – 1 clove.
• Beetroot – 150 g.

Preparation:

1. Finely chop the cabbage and greens. Place in a bowl and squeeze well with your hands until the vegetable is soft and moist. This procedure will help make the salad more tender and juicy.

2. Grate the carrots and beets on a fine grater. Peel the orange and cut the pulp into small pieces. Pour along with the released juice to the vegetables. Add chopped garlic clove.

3. Pour in vegetable oil and add salt. Mix thoroughly.

Celery has a salty taste and spicy aroma. It goes perfectly with other vegetables and makes the salad rich and nutritious. The low-calorie dish is suitable for dietary nutrition and for consumption on fasting days.

You will need:

• Sweet pepper - half a large, thick-walled one.
• Cucumber – 2 medium ones.
• Parsley – 20 g.
• Root celery - 1 stalk.
• Apple – 1 large sweet and sour.
• Pumpkin seeds – 100 g.
• Olive oil – 50 ml.
• Juice from half a lemon.
• mustard – 1 tsp. grainy
• Black pepper.
• Juice from a quarter of a large lemon into the sauce.
• Granulated sugar – 1 tsp.

Preparation:

1. Peel the apple and cut into small strips. Sprinkle with lemon juice to prevent the pieces from darkening.

2. Chop the pepper. The slices will need to be medium in size. Chop the cucumber into strips. Chop the parsley.

3. Trim the rough fibers from the cucumber and cut into small cubes. Combine the prepared components. Sprinkle with salt and pepper.

4. For dressing, combine butter with mustard, sugar and lemon juice. Pour over salad and stir.

In their daily meals, outdoors or in the countryside, many people prefer quick and easy-to-prepare dishes. We invite you to try the proposed cooking variation in which correctly selected ingredients contain a whole storehouse of vitamins, quickly saturate and turn ordinary vegetables into a very tasty salad.

You will need:

• Apple cider vinegar – 2 tbsp. l. (6%).
• Black pepper.
• Soy sauce – 2 tbsp. l.
• Cucumber – 2 medium ones.
• Salt.
• Carrots - 2 medium.
• Granulated sugar – 2 tsp.
• Garlic – 2 cloves.
• Vegetable oil – 4 tbsp. l.
• Red pepper.

Preparation:

1. Grate the cucumber on a medium grater, then the carrots. Crush the garlic and mix with the vegetables.

2. Combine vegetable oil with soy sauce, vinegar and sugar. Add pepper. If desired, you can add your favorite spices at this point. Pour over the salad and stir.

The salad will turn out delicious only if you use high-quality canned products. Peas and corn must be fresh and soft. To do this, when purchasing, pay attention to the seaming time. Buy peas only with a release date of May and June, as this is when they ripen. Corn – rolled in the summer months.

In late autumn and winter, dried grains are used for preservation, which most often turn out to be dry when opened.

You will need:

• Dill.
• Peas – 100 g canned.
• Salt.
• Bell pepper – 1 pc.
• Olives – 50 g, pitted.
• Corn – 100 g canned.
• Oil – 2 tbsp. l. vegetable
• Parsley – 30 g.
• Fresh cucumber – 1 pc.

Preparation:

1. Slice the cucumber. Try to make thin triangles.

2. Chop the pepper into small cubes and the olives into rings. Finely chop the dill and parsley.

3. Connect the prepared components. Pour in the peas and corn from which the marinade has previously been drained. Pour in vegetable oil and salt. Stir.

If you wish, you can add tender leaves of arugula to the salad, which will give the salad a subtle nutty aroma and a light, pleasant bitterness.

Prepare a salad of fresh vegetables in the amount that you can consume at a time. After a few hours, the dish will release juice, which will affect its taste.

You will need:

• Pepper – 1 large bell pepper.
• Zucchini – 1 young.
• Sesame seeds.
• Lettuce leaves – 10 pcs.
• Cucumber – 1 medium.
• Parsley.
• Onion – 1 medium.

Refueling:

• Juice – 1 tbsp. l. lemon
• Salt – 1 tsp.
• Vegetable oil – 4 tbsp. l.
• Soy sauce – 1 tsp.

Marinade:

• Vinegar – 3 tsp. (9%).
• Sugar – 1 tbsp. l.
• Water – 100 ml.
• Salt.

Preparation:

1. Start preparing by pickling the onions. Chop the onion. The half rings should be thin.

2. Add sugar and salt to the water. Stir and boil. When bubbles form on the surface, add vinegar. Bring to a boil and while hot, pour in the onion. Mix thoroughly. Leave for a quarter of an hour. Due to the fact that the vegetable is poured with boiling liquid, the onion will be tender and will lose its bitterness.

3. Cut the zucchini into cubes. There is no need to remove the peel. Young zucchini has delicate and soft skin.

4. You will need the cucumber in the form of large straws. Pour into the zucchini.

5. Remove the seeds from the pepper and cut into strips. Grind the carrots on a special Korean grater. Finely chop the greens. Add to other vegetables.

6. Drain the marinade from the onions and mix with the salad.

7. For dressing, combine vegetable oil with lemon juice and soy sauce. Add some salt. Pour into salad and mix well.

8. Cover the dish with lettuce leaves and pile up the salad. Sprinkle with sesame seeds.

Any of the proposed options can be modified. Use more or less vegetables to taste. You can replace the oil dressing with mayonnaise, Greek yogurt, sour cream, or a mixture of them. Adding hot pepper, nutmeg, cinnamon, crushed nuts and dried fruits will help diversify the taste.

Don't be afraid to experiment and delight your family with healthy and nutritious salads.

Vegetable salads. Vegetable salads

The recipe for a long and healthy life is simple. According to nutritionists, you need to eat seven servings of fruits and vegetables a day to protect against many serious illnesses. Also, proper nutrition, which is based on daily consumption of vegetables and fruits, is a guarantee of delicate skin, thick hair and beautiful nails. Whatever one may say, vegetables are “our everything,” and their variety allows you to not get bored with salads all your life.

Before making a salad, be sure to thoroughly wash and cut the vegetables. They may also undergo some cooking. For example, for beet salad, beets are boiled or baked. There are many warm salads in which vegetables are also processed - for example, onions are sautéed with carrots. Of course, the healthiest vegetable salads are mixtures of raw ingredients.

Vegetables in salads go well with any food - meat, poultry, fish, seafood, mushrooms, cheese, nuts, herbs, eggs.

The taste of the salad is largely determined by the dressing used. The number of dressings for vegetable salads is amazing in its diversity. These are not only the well-known vegetable oil, sour cream, mayonnaise, yogurt, but also original healthy sauces that are prepared from healthy ingredients and are significantly superior to fatty mayonnaise. For example, a salad of bok choy, potatoes, eggs, cucumber and green beans can be dressed with peanut sauce, which is made from peanuts, fish sauce, honey, coconut milk, onion, garlic and hot red pepper. Another original option for a healthy diet is ginger dressing. You can season carrot salad with it. To prepare ginger dressing, ginger and nuts are crushed and mixed with oil, honey and lemon juice.

For cabbage and carrot salads, a suitable dressing is prepared from a mixture of lemon and orange juice, to which chopped onions, parsley, Worcestershire sauce, paprika and sunflower oil are added.

Soy sauce is suitable for salads with seafood, as well as almost any oriental recipes. It can be used as a “mono” component, or you can add rice vinegar and sesame oil.

You can also use vegetable oil for dressing. Just remember that the best option is olive oil, the basis of Mediterranean cuisine, which is rightfully considered the healthiest cuisine in the world. Garlic, mustard and lemon dressings are also in the forefront. The salad will get a piquant taste by using sesame oil and grape seed oil.