The best warm salad recipes. Hot salad: recipes with chicken, meat and vegetables

From salmon, beef, chicken and even pumpkin, you can cook original and very satisfying warm salads that will diversify your daily menu.

Warm salads with meat

Ingredients

• 2 beef fillets, 200–250 g each;
• sea ​​salt - to taste;
• a little olive oil;
• 2 carrots;
• 6 radishes;
• 1 small cucumber;
• 1 small onion;
• 200 g cherry tomatoes;
• ½ bunch of mint;
• 3 stalks of green onions;
• 1 bunch of lettuce leaves;
• 1 clove of garlic;
• 1 chili pepper;
• 2 teaspoons of cane sugar;
• 2-3 tablespoons of soy sauce;
• 1 lime;
• a handful of peeled peanuts.

Cooking

Rub the fillets with salt and pepper. Heat the olive oil in a frying pan and fry the meat over high heat for 2-3 minutes on each side. You should end up with a medium rare steak.

Using a vegetable cutter, cut the carrots into thin slices. Cut the radish and cucumber into thin circles, and the onion into half rings. Cut the cherry in half. Chop mint leaves, green onion and lettuce. Mix all these ingredients.

Pound chopped garlic and chili in a mortar, salting them a little. Mix them with sugar, soy sauce and lime juice. Pour this dressing over the vegetables and mix well. Leave some dressing.

Cut the steaks diagonally into thin slices. Toast the nuts in a dry frying pan with a pinch of salt. Then chop the peanuts into large pieces.

Arrange the meat on the vegetable salad, sprinkle with the chopped nuts and drizzle with the remaining dressing.

Ingredients

• 200 g chicken liver;
• ½ tablespoon of olive oil;
• ½ teaspoon dried rosemary;
• 140 g of green beans;
• 1 bunch of lettuce leaves;
• 100 g watercress;
• 3 tablespoons of balsamic vinegar.

Cooking

Cut the chicken liver into small pieces, drizzle with olive oil and sprinkle with rosemary. on high heat for 5-6 minutes, until it becomes dark brown.

Dip the green beans in boiling water for 3 minutes, then drain in a colander and let cool slightly. Arrange the beans, chopped lettuce, and watercress on a platter. Pour vinegar into the pan with the liver, mix and put it on top of the greens.

Ingredients

• 600 g pumpkin;
• 400 g broccoli;
• 4 tablespoons of olive oil;
• a few sprigs of thyme;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 4 chicken breasts;
• 2 cloves of garlic;
• 200 g of champignons;
• a handful of walnuts;
• ¼ fork red cabbage;
• 1 tablespoon of grain mustard;
• 1 teaspoon of sugar.

Cooking

Remove the seeds and cut into 3 cm thick pieces. Divide the broccoli into florets. Place pumpkin and broccoli on a baking sheet lined with parchment paper. Drizzle with a tablespoon of olive oil, sprinkle with chopped thyme leaves, salt and pepper. Place the tray in a preheated oven at 200°C for 25 minutes. The pumpkin should soften and the broccoli should brown slightly.

Meanwhile, toss the chicken with minced garlic, thyme leaves and a tablespoon of olive oil. Salt and pepper to taste. Grill the chicken in a skillet over medium heat for 5 minutes on each side. The breasts should be well cooked. Place them on a plate and cover with foil for 5 minutes. Then cut the chicken into thin pieces.

Cut the mushrooms in half and fry them over high heat for 5 minutes. Then roast the nuts and chop them.

Mix mushrooms, chopped cabbage, broccoli, pumpkin and nuts. Arrange the ingredients on a salad platter and place the chicken pieces on top. Mix remaining oil, vinegar, mustard, sugar and salt. Drizzle this dressing over salad and garnish with thyme leaves.

Ingredients

• 4 large red or orange peppers;
• 8 tablespoons of olive oil;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• ½ small red onion;
• 2 cloves of garlic;
• 2 tablespoons red wine vinegar;
• ¼ teaspoon ground chili pepper;
• ½ loaf of rye bread;
• a few thin slices of salami;
• 100 g mozzarella.

Cooking

Place the peppers on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Place in an oven preheated to 200 ° C and bake for 10-12 minutes, turning occasionally. The peppers should be browned on all sides. Lay them out and cover with foil for 15 minutes.

Then peel the peppers, remove the seeds from them and cut into strips 2 cm long. Mix the peppers, thinly sliced ​​onion, minced garlic, vinegar, chili, half the chopped oregano leaves and drizzle with 4 tablespoons of olive oil.

Cut the bread into small pieces, drizzle with the remaining butter and stir to combine. Bake in preheated oven, turning occasionally, 8-10 minutes until crispy.

Stir in vegetables, bread and salami. Arrange the salad on a platter, top with the sliced ​​mozzarella and garnish with oregano leaves.

Warm salads with fish and seafood

Ingredients

• 1 lemon;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 400 g fish fillet (for example, tuna or mackerel);
• a few sprigs of fresh oregano;
• 8 small tomatoes;
• 2 small onions;
• several sprigs of dill;
• 2 tablespoons of balsamic vinegar;
• 1 chili pepper - optional

Cooking

Mix together a tablespoon of olive oil, the juice of half a lemon, and a pinch each of salt and pepper. Pour this mixture over the fish and sprinkle with chopped oregano leaves.

Fry the fillet on the grill or in a pan. If the fillet is thin, then the cooking process will take only a couple of minutes. It's okay if the fish breaks apart when frying. For the salad, you will still need to cut the fillet into small pieces.

Cut the tomatoes into thin circles. Arrange them on a salad plate and season with salt and pepper.

Cut the onion into thin half rings. Place the onion in a bowl and add the olive oil, the juice of half a lemon, salt and pepper. Stir and put the onion on the tomatoes.

Divide the fish into small pieces with your hands and place on the onion. Sprinkle the salad with chopped dill, drizzle with vinegar and, if desired, garnish with chili sliced ​​into small, thin strips.

Ingredients

• 20 small peeled shrimp;
• 6 tablespoons of sunflower oil;
• 2 limes;
• 1 heaping tablespoon of grated fresh ginger
• 10 small zucchini;
• 2 chili peppers;
• a few sprigs of cilantro;
• a few sprigs of mint;
• 2 tablespoons of soy sauce.

Cooking

Make a shallow cut on the back of each shrimp and remove the intestines. So the dish will not be bitter. Pour oil into a preheated pan, put the shrimp, add the zest and juice of one, as well as ginger. Fry the shrimp for 2 minutes until they are light golden in color.

Cut the zucchini into thin slices diagonally and place in a salad bowl. Add fried shrimp, second lime juice, crushed chili and cilantro and mint leaves to them.

Pour the soy sauce over the salad and mix well.

Ingredients

• 240 g salmon fillet;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 6 tablespoons of olive oil;
• 200 g of small potatoes;
• 100 g of green beans;
• 2 large eggs;
• 1 clove of garlic;
• 1 lemon;
• a bunch of lettuce leaves;
• a handful of olives;
• 4 small tomatoes

Cooking

Rub the salmon fillet with salt and pepper. Pour 3 tablespoons of olive oil into the pan and lay the fillets skin side down. Cook for 4 minutes, flip over and cook for another 2 minutes.

Cut the potatoes in half and along with the beans. Place eggs in boiling water for 6 minutes. Then peel the hard-boiled eggs and cut into 4 pieces.

For dressing, combine minced garlic in a bowl with remaining olive oil, lemon juice, mustard, and a pinch of salt and pepper.

Add lettuce, potatoes, beans and olives to the dressing. Cut the tomatoes lengthwise into 4 slices, put in a bowl and mix.

Arrange salad on plates. Top with eggs and sliced ​​salmon fillet.

Warm salads with vegetables

Ingredients

• 400 g canned chickpeas;
• 1 onion;
• ½ bunch of parsley;
• 1 lemon;
• ½ tablespoon paprika;
• ½ tablespoon of ground cumin;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 7 tablespoons of olive oil;
• 1 tablespoon of liquid honey;
• 1 tablespoon of adjika;
• 4 small eggplants;
• 3 zucchini;
• 2 tomatoes;
• 2 red onions;
• 2 green peppers;
• 2 red peppers;
• 2 medium thin cakes.

Cooking

Drain liquid from chickpeas, transfer to a bowl and mash with a fork. Add thinly sliced ​​onion and chopped parsley leaves. Drizzle with lemon juice, season with paprika, cumin, salt and pepper. Add 5 tablespoons of olive oil and mix well.

Heat the honey and mix it in a separate bowl with adjika. Cut the eggplant lengthwise into several pieces, zucchini and tomatoes into thin circles, and onions into thin half rings. Remove the seeds from the peppers and cut the flesh into strips.

Brown the vegetables on the grill or in a skillet with the remaining olive oil, turning occasionally. Vegetables should soften. Salt them to taste while frying.

Remove all vegetables from skillet, except eggplant. Pour them with a mixture of honey and adjika and cook for another 3 minutes. The eggplant should be slightly browned.

Cut the tortillas in half and lightly toast. Before serving, spread the chickpeas and vegetables on the tortillas.

Ingredients

• 2 small red onions;
• 16 small potatoes;
• 2 tablespoons of olive oil;
• 10 small beets;
• 5 small carrots;
• 3 medium zucchini;
• ¼ cup sour cream;
• 1 lime;
• 1 teaspoon Dijon mustard;
• a few sprigs of fresh basil

Cooking

Lay onion sliced ​​in half rings and potatoes cut in half on a baking sheet. Pour in oil and stir. Wrap each beetroot in foil and place on a baking sheet. Put the vegetables in an oven preheated to 200 ° C for 1 hour.

Then add whole carrots and sliced ​​zucchini to the vegetables. Drizzle with olive oil and roast the vegetables for another 20 minutes, until softened and browned. Remove the foil from the beets, peel them and cut them in half lengthwise. Then mix all the vegetables in a large bowl.

Combine sour cream, a tablespoon of lime, mustard and chopped basil leaves. Divide salad among bowls and top with lime dressing.

The peculiarity of hot salads is that they can be eaten after cooking. No need to wait until all the ingredients have cooled down and infused in the refrigerator. Most types of hot salads are very simple to prepare and contain the usual set of products, but first a little about their history.

The history of lettuce

Salads were invented by the Romans in an era of abundance, even before the birth of Christ. At Roman feasts, which could last for several days at that time, dishes were served with vegetables and herbs, richly seasoned with vinegar, salt, and honey.

A typical salad might have consisted of onions, herbs and lettuce seasoned with olive oil, honey and lemon. All this was served with a variety of meats.

The name of the salad is in no way associated with the vegetable of the same name, since the salad is one of the ingredients of the dish, from which it got its name.

Over time, salads become more diverse in composition. New products appeared, and the rules of etiquette and cooking changed over time. More actively salads began to cook in France. All kinds of foods were added, such as cheese, asparagus, fresh cucumbers and artichokes. Chefs began experimenting with adding root vegetables.

We looked for all sorts of recipes for new fillings. They began to grind in a mortar and add spices and fragrant herbs.

In the future, I liked to add not only fruits, but also meat components, as well as pickles and pickles. In the 19th century, eggs appeared in recipes. Just later, they will become the basis of many salads. The era of mayonnaise has begun.

Later, not only a variety of meat products, but also fruits, fish, canned beans, all kinds of fruits and root crops are added to the recipe. From a number of additional salads pass as a separate dish. For example, Mimosa or Festive will easily replace the main dishes on the table. In Russia, these dishes were a holiday and were a sign of chic. Later, from restaurants and cafes, they moved to the homes of the most ordinary citizens and were simplified and changed many times. Hot salads have begun to appear.

original recipes

There are many interesting recipes that are the signature dishes of housewives. Learning how to cook them is easy, and making them even easier.

For example, a recipe for a delicious dish with chicken, pineapple and rice. It will turn out appetizing and juicy. All products involved are in harmony with each other. For cooking you need:

• Rice - 200 g.
• Chicken meat - 250 g.
• Salted peanuts - 50 g.
• Sweet pepper - ½ part of the vegetable.
• Green peas - 100 g.
• Peanut butter - two tsp
• Salt.
• Olive oil - three tbsp. l.
• Lemon for dressing - ½ part.

From such a bright and tasty salad, all guests will be delighted. A great opportunity for the hostess to deliciously feed their household. For salad, it is better to buy long-grain rice in the store. Let's start cooking:

1. Boil rice. But be careful not to overcook it or it will stick together.
2. Soak the peas for a short time in hot water, then rinse in a colander with water.
3. Brown the chicken pieces in a hot skillet. Salt and pepper.
4. Cut pineapple and pepper into small pieces.
5. Dressing: Survive lemon juice along with olive and peanut butter and stir along with salt and pepper.
6. Put pineapples, rice, chicken, peppers, peas into a beautiful salad bowl and mix everything with the filling.
7. Send pea pods there and sprinkle with salted peanuts.

Salad with shrimp

Such dishes are extremely popular. In any restaurant or cafe, there will always be several dishes on the menu. The composition contains shrimp, which are a source of iodine, calcium, protein, magnesium, sodium and are considered diet food.

Ingredients:

• Cheese - 50 g.
• King prawns - 450 g.
• Garlic - two cloves.
• Tomatoes - 400 g.
• Oil (vegetable) - 2.5 tbsp. l.
• Any green.
• Cedar nuts - 2-3 tbsp. l.
• Balsamic vinegar - 2 tbsp. l.
• soy sauce -1.5 tbsp. l.

Hot salad recipes that will decorate our table are winning our hearts more and more, and, most importantly, they are easy to prepare. For example, this salad is prepared like this:

1. Pour boiling water over the shrimp and leave for five to seven minutes. Then pour into a colander to drain all the water. Peel and remove the intestinal vein in the shrimp, cut into two halves.
2. Heat oil in a pan, add garlic. Fry literally thirty - forty seconds will be enough.
3. Put the shrimp in there.
4. Fry 4 minutes.
5. Roast the nuts in a clean skillet.
6. Put greens, pine nuts and tomatoes in a saucepan, grate cheese and put fragrant shrimps. Drizzle with vinegar and sauce.

Chicken with mushrooms

Another delicious hot salad with chicken and mushrooms. A truly exquisite human creation. Fast, tasty and satisfying.

100 g bacon and one chicken breast cut into slices. Portobello (a type of champignon, but larger) - one hundred grams also coarsely chopped. Peel one onion and chop into half rings.

Sauté the chicken breast with the bacon in a skillet in olive oil and drain on a paper towel. In parallel, fry with 1 tablespoon of butter onion half rings along with a finely chopped garlic clove.

Send mushrooms there along with dry Provence herbs, one pinch is enough and the same amount of salt and freshly ground pepper.

For dressing, grind a pinch of salt and one clove of garlic and mix with the zest of one orange, grated. Squeeze literally 1 tbsp. l. juice and combine with 2 tbsp. l. yogurt (natural) 1 st. l. olive oil, the same amount of balsamic vinegar, a pinch of pepper. Mix thoroughly and season our warm salad with this wonderful filling, and sprinkle with herbs on top to your taste. Hot salad with chicken and mushrooms is ready!

Any housewife will want to diversify her menu in the kitchen and prepare a salad of greens, chicken liver with mushrooms. Such a dish will be not only tasty, but also healthy.

You will need:

• champignons - 260-310 g;
• green salad - 200−250 g;
• liver - 450-500 g;
• one large onion;
• greens - 150 g;
• flour - 90-110 g;
• rye crackers - 100 g;
• lemon juice - 2.5-3 tbsp. spoons;
• salt, pepper - to taste.

Mushrooms can be taken frozen or canned in a jar, the taste will remain juicy.

Let's start with greens. Rinse fresh lettuce leaves, dry on a towel. Wash the mushrooms and chop coarsely, chop the onion preferably in half rings. In a frying pan, with the lid closed, fry everything together for five minutes. You can add a pinch of Provence dry herbs if desired. Then we act like this:

1. Roll the chicken liver in flour, salt and fry over medium heat in a frying pan with oil until a crust forms.
2. Put all the ingredients in a large salad bowl and make a dressing: mix soy sauce, pepper, salt, oil and lemon juice in a bowl. Mix everything well and season the salad.
3. Serve a salad to each guest. First put lettuce leaves on a plate, then liver and mushrooms with onions. Lay greens on top and pour over the sauce.
4. For decoration, use crackers or, if desired, grated Parmesan cheese.

Hot salads with meat

Such dishes are prepared immediately before serving. The aroma of a hot salad will enchant any gourmet and amaze guests.

When it comes to such a salad, the question immediately arises, what meat products are added to the salad? In fact, all types of meat are used: pork, lamb, beef, poultry, rabbit meat. The only wish is the juiciness and freshness of the product. Offal such as, for example, tongue, heart, liver will also make the salad invaluably tasty. The addition of bacon is also welcome.

A hot salad with meat requires the addition of sautéed ingredients, whether it be meat or vegetables such as carrots, zucchini, eggplant, and others.

Traditionally, beef is used for cooking. It is important to maintain softness and juiciness here. Therefore, chopped pieces of beef should be poured with freshly squeezed lemon juice and fried in a hot pan, so as to achieve a thin crispy crust. Then the juiciness of the meat will be fully ensured.

You can marinate a whole piece of beef for two hours. For the marinade, mix finely chopped garlic, soy sauce, grated ginger, salt, onion, mustard, your favorite herbs and herbs. After a while, you need to fry the meat in a whole piece and cut it directly after cooking.

Vegetables such as tomatoes, cabbage, cucumbers and all kinds of greens are ideal here. For dressing, lemon juice and soy sauce are the best.

Warm salads with chicken are loved not only by adults, but also by children. Our hostesses love it when the whole family gathers at the same table. For such a case, there is a wonderful recipe.

To prepare a hot salad with chicken and vegetables, we need:

• chicken fillet - 1 pc.;
• onion - 1 pc.;
• eggplant - 2 pcs.;
• Bulgarian pepper - 5 pieces;
• tomatoes - 4 pieces;
• feta cheese - to taste;
• vinegar - 3 tbsp. l.;
• soy sauce - 3 tbsp. l.;
• oil - to taste;
• allspice;
• iodized salt.

Marinate the chicken fillet for 30 minutes in soy sauce. Cut the eggplant, salt and leave for about 30 minutes to get rid of bitterness. Onions, lightly fry together with diced bell peppers. Further:

The dish is ready!

With tongue and vegetables

Such a salad does not stagnate on the table and is prepared quickly, if you do not take into account the preparation of the ingredients. There are many cooking options: instead of a tongue, seafood, squid, meat are excellent. There would be a desire to cook.

We will need:

1. Pork tongue - 1 pc.
2. Carrot - 1.5-2 pcs.
3. Eggplant - 1 pc.
4. Garlic - 3 cloves.
5. Bulgarian pepper -1 pc.
6. Soy sauce - 4 tbsp. spoons.
7. Green onion - 50 g.
8. Vegetable oil.
9. Salt.
10. Allspice.

Chop all washed vegetables. Soaked in salted water for up to half an hour, fry eggplant for several minutes with carrots, then add onion and pepper.

Peel, pre-cooked tongue in salted water, and cut into thin strips, add to vegetables. Pour the sauce along with the garlic, passed through the garlic press, and mix everything thoroughly. Lastly, chop the green onion and add to the vegetables.

Salad ready!

Delicious cold salads

Autumn and winter is the best time for warm salads, as our body needs more and more energy. It's getting colder outside, and recipes with seasonal vegetables are becoming more and more relevant.

For four servings we need:

• barley - 200 g;
• pumpkin - 800 g;
• parsley - 150 g;
• egg - 4 pieces;
• cranberries - 50 g;
• maple syrup - 3 tbsp. l.;
• oil - 4 tbsp. l.;
• table vinegar - 3 tbsp. l.;
• cinnamon - 1 teaspoon;
• parmesan - 50 grams;
• nutmeg - to taste;
• salt and a mixture of peppers - to taste.

Let's start cooking. Pour the washed barley groats with 400 ml of water and boil, and then, covered with a lid, cook until all the liquid has evaporated for about 40 minutes. Further actions:

1. Cut the pumpkin into slices, sprinkle with cinnamon and nutmeg on top. Drizzle with oil, pepper, salt to taste. Put in a preheated oven for thirty-five minutes until cooked.
2. In a separate bowl, stir together maple syrup, vinegar, remaining oil, pepper mixture and salt.
3. Cook eggs either poached or individually fried with fried eggs.
4. In a salad bowl, mix pumpkin, cranberries and parsley. Pour in the dressing.
5. Arrange the salad on plates in portions, put an egg on top, garnish with grated parmesan and greens at your discretion.

Of course, salads are considered the most useful and favorable of the numerous dishes for the health of the body, due to their rich content and variety of minerals and, of course, vitamins, not to mention all other useful substances.

Cook, create in your kitchens, come up with new recipes. Delight not only your family and friends, but also everyone around you with new delicious recipes for our favorite hot salads.

Attention, only TODAY!

The tradition of making salads goes back to the time of the ancient Romans, who experimented with the compatibility of ingredients. Salads are usually divided into cold and warm. The latter can be considered full-fledged dishes, since the basis for them is greens, which are mixed with hot (fried or baked).

Warm salad with mushrooms - a step by step recipe with a photo

A warm salad with mushrooms is good to serve not only as a prelude before dinner, but also separately. After all, it turns out a self-sufficient dish. Very satisfying.

At the same time, according to experts, champignons are low-calorie mushrooms. This means that the benefits of the salad will be triple: tasty, satisfying and safe for the figure!

Your mark:

Time for preparing: 40 minutes

Quantity: 2 servings

Ingredients

• Champignons: 250 g
• Bow: 1 pc.
• Lemon: 1/2 pc.
• Hard cheese: 80-100 g
• Tomatoes: 2 pcs.
• Garlic: 1 clove
• Flour: 2 tbsp. l.
• Breadcrumbs: 2 tbsp. l.
• Salt, pepper, ground ginger: taste
• Vegetable and butter: 30 g each

Cooking instructions

Many cooks do not clean these mushrooms. But it’s not very pleasant to put them into business in this form, because in this version the skin is removed from them.



Then you need to cut the mushrooms. As you like, but keep in mind that they will still be boiled and fried. This means a significant decrease. Boil the mushrooms for a few minutes in salted and boiling water.



You can use any onion in the recipe: onion and shallot, more tender leek. After cleaning, if necessary, and washing it under running water, cutting it, send it to fry in oil (vegetable) in a pan.



By the time the onion turns golden, the mushrooms will be ready. Gently transfer them to the onion with a slotted spoon.



Season with salt. Mix the mass, do not be lazy.



Melt some butter in another bowl. If you love garlic, this is the place to be. You can clear it. Chop and mince the garlic.



Tomatoes, washed and finely chopped (without stalk), add to the garlic that has become transparent.



Once the tomatoes turn into tomato puree, mix them with flour and breadcrumbs.



And then, trying as it turns out, add pepper, ginger and salt. It would be nice, if there is, and paprika.



Combine the mushrooms and tomato sauce without turning off the heat.



Now you can give the dish a slightly sour note with a drop of lemon juice. And again, do not forget to mix all the ingredients. Grate the cheese and sprinkle over the salad.



Cover the pan with a lid. Let the cheese bloom for a few minutes. Switch off the burner.



While all the ingredients are soaked and saturated with all sorts of juices, prepare the dill to decorate the salad. Oh, how fragrant it is, send it to the table!

warm chicken liver salad recipe

So that the chicken liver does not “get bored”, it can be used in the preparation of salads, which will be rich in substances and vitamins necessary for the body.

To prepare a traditional dish, you will need:

• chicken liver (5 pieces);
• bell pepper (3 pieces);
• garlic;
• spices;
• vinegar;
• lemon juice, which can be used as a dressing if desired;
• as well as any oil for frying meat.

Cooking

1. Roast the bell peppers wrapped individually in foil for 15 minutes.
2. Thoroughly clean the onion, cut into rings or half rings. Fill it with water so that it is completely submerged, add vinegar and leave to marinate.
3. At this time, take care of the chicken liver directly: you need to wash it, put it in a colander for a while. Cut it into small pieces.
4. Fry the liver pieces in a frying pan, greased with garlic, for 10 minutes.
5. Free the baked pepper from the foil, cut into strips.
6. Put the ingredients in a bowl and stir. Optionally, you can season with lemon juice.

Serve the warm chicken liver salad on lettuce-lined plates.

Chicken variant

This salad is perfect for a festive table or as a snack.

Ingredients:

• 1 piece of chicken fillet;
• lettuce;
• oil: butter (1 tablespoon) and olive (2 tablespoons);
• dried herbs;
• spices;
• garlic - one clove is enough;
• onion - 1 piece;
• mushrooms - 100 grams;

For refueling salad will need:

• medium sized orange;
• garlic;
• natural yogurt;
• olive oil;
• balsamic vinegar;
• black pepper, ground;
• spices.

Cooking method

1. Cut the chicken fillet into strips of small thickness.
2. Mushrooms must be cleaned, cut into large pieces.
3. Peel the onion and cut into rings.
4. Pour one tablespoon of oil into a heated frying pan. Fry the fillet until golden brown. Then lay them out on a paper towel.
5. Pour another tablespoon of oil into another preheated pan, add a tablespoon of butter, lightly fry the onion and peeled garlic clove.
6. We put mushrooms there, add the necessary spices, herbs to them. Stirring, fry for a couple of minutes.
7. For dressing, grind the clove with salt. Finely grate the orange zest, squeeze out a tablespoon of juice. Mix garlic with salt with yogurt, season with a tablespoon of olive oil, pour orange juice, pepper, stir.
8. Pour half the dressing over lettuce leaves, line the dish with them. Arrange the meat and mushrooms nicely on top.

Warm salad with chicken fillet - video recipe.

How to cook a salad with beef or veal

A warm salad with veal or beef is a gourmet dish that can become the main one on your table. It will require:

• veal or beef meat - 300 grams;
• lettuce leaves (arugula, for example) - up to 200 grams;
• cherry tomato - up to 150 grams;
• vinegar - half a teaspoon;
• oil;
• a tablespoon of soy sauce;
• a handful of sesame;
• spices.

Cooking

The salad must be prepared right before serving. To do this, 10 minutes before direct cooking, put the meat in the freezer - this is convenient for easy cutting.

1. The meat is first cut into slices, which are then cut into thin strips. Next, it must be marinated in soy sauce with one tablespoon of oil for literally 10 minutes.
2. On high heat for five minutes, fry the meat with the remaining olive oil.
3. Salad is best served in portions. The procedure is as follows: first put lettuce leaves, and on top - slightly cooled meat, add tomatoes. You can pour the meat juice remaining after frying, sprinkle lightly with vinegar, add sesame seeds.

Can be served with red wine.

With tomatoes - a very tasty recipe

To prepare a warm salad with tomatoes, we use:

• several large tomatoes - 2-3 pcs.;
• olive oil - 2 tbsp. l. , you can use vegetable;
• lettuce leaves;
• greens;
• spices (to taste).

What do we have to do:

1. First, cut the tomatoes into large slices, then lightly fry them in a pan with olive or vegetable oil for about 2 minutes. It is very desirable that the tomatoes be fleshy in order to prevent the tomatoes from being stewed in a pan. If such tomatoes are not available, then after cutting them, they should be dried on a towel or napkin so that excess moisture is gone.
2. We chop greens, lettuce leaves, add fried tomatoes to them, salt and pepper to taste.

Actually, this is the main recipe and, as you may have noticed, there are quite a few ingredients, which allows us to experiment with the composition of the salad.

For example, you can add sesame seeds, pickled or sautéed mushrooms, soy sauce or balsamic vinegar to give the dish new colors and emphasize the taste of tomatoes. You can also add grated cheese, which, thanks to warm tomatoes, will melt and make the dish more tasty and unusual.

Warm eggplant salad

Ingredients based on 4 persons:

• small eggplants - 4 pcs.;
• spices (to taste);
• greens;
• Bell pepper;
• tomato - 4 pcs.;
• oliya.

Step by step cooking warm eggplant salad

1. Wash eggplant, cut into cubes, pour boiling water over.
2. Cut peppers and tomatoes into small pieces.
3. Finely chop the onion, fry in olias.
4. Add eggplant to the onion, simmer until tender.
5. Everything should be put in a bowl, add tomatoes, finely chopped greens, garlic, spices.

Delicious warm salad with beans

If you want to surprise your guests or just please your loved ones with an unusually tasty and healthy hearty meal, then this warm bean salad recipe is the perfect solution!

The following ingredients are required for cooking:

• half a glass of beans;
• 3 potatoes;
• pomegranate per pound;
• a handful of peeled walnuts;
• greens;
• garlic;
• spices.

How to cook warm bean salad

1. Beans do not always need to be soaked - it all depends on the manufacturer. Boil it until cooked.
2. Fry walnuts in a pan without adding oil.
3. We clean the pomegranate, take out the grains, from half of which we squeeze the juice.
4. Potatoes must be boiled in their skins, then peeled, cut into medium pieces and put in a heated pan with oil.
5. Place the cooked potatoes in a bowl.
6. In a separate pan, fry the garlic in oil, add the resulting pomegranate juice, stirring constantly, bring to a boil and turn off. Add the beans to this mixture.
7. Grind the nuts, add greens to them. Mix everything with potatoes.
8. Decorate with pomegranate seeds before serving.

vegetable dish recipe

To prepare a delicious warm vegetable salad, you will need:

• 1 medium sized eggplant;
• a couple of bell peppers;
• half a medium bulb;
• a little suluguni cheese or the like;
• spices to taste;
• vinegar;
• oil (olive or vegetable).

Cooking:

1. Wash the pepper and carefully remove the core. Wash the eggplant, dry it and cut it into slices of medium thickness together with the peppers.
2. Fry eggplant slices on olias until tender. Leave covered with a lid to keep warm.
3. Peppers must be fried separately until soft.
4. Mix eggplant with pepper, add chopped onion. Season with spices and top with cheese.

Very simple recipe with cucumbers

This recipe includes the following ingredients:

• beef meat - 300 grams;
• 2 medium cucumbers;
• small bell pepper;
• a teaspoon of sesame seeds;
• a teaspoon of vinegar;
• bulb;
• spices - to taste;
• soy sauce.

How to cook warm cucumber salad

1. Cucumbers cut into strips, salt and pour vinegar.
2. Cut the beef into slices, heat the pan and fry.
3. A minute before the beef is ready, add the pepper, previously peeled and diced.
4. Throw chopped cucumbers into a colander, separate excess moisture.
5. Cut onion into rings.
6. Mix everything, pour over soy sauce, add spices to taste, garlic, herbs. Sprinkle with sesame seeds when serving.

Cooking gourmet shrimp

For 1 serving you will need:

• shrimp (grade "Royal") - 10 pcs.;
• leaf salad;
• oil;
• cherry tomato - 5 pcs.;
• parmesan cheese;
• garlic (to taste and desire);
• vinegar;
• pine nut.

Cooking method warm shrimp salad

1. Pour boiling water over shrimp, peel after 5 minutes.
2. Add the garlic to the skillet heated with oil, leave for 1 minute. Next, add shrimp, fry for 5 minutes. Tomatoes are best cut into two halves. Roast the nuts in an empty, clean skillet.
3. Put all the ingredients on a dish, sprinkle with finely grated cheese on top. Then put the shrimp there, sprinkle with vinegar.

With cheese

For 4 servings of warm salad with cheese, we will need the following ingredients:

• lettuce leaves;
• cherry tomato - 200 grams;
• Adyghe cheese - 300 grams;
• green beans - 200 grams;
• olive oil;
• balsamic vinegar - half a teaspoon.

Cooking process lettuce:

1. Coarsely chop lettuce leaves.
2. Cut tomatoes in half.
3. Beans need to be boiled, then fried with olive oil in a pan.
4. Cheese cut into flat slices, stand in a clean empty frying pan until a blush appears.
5. Mix everything, sprinkle with vinegar and you can serve!

We watch a warm salad with cheese in the video.

How to make warm rice salad

For a refined and tender warm salad with rice, you will need:

• rice - 200 grams;
• chicken breast (on the bone) - 1 pc.;
• garlic - 2 teeth;
• carrots - a couple of pieces;
• onion - 2 pcs.;
• spices;
• greens (optional);
• vegetable oil.

Cooking includes the following steps:

1. We cut the meat from the bone, from which we cook the broth.
2. Put the meat into the boiling broth and cook for 5 minutes over high heat. To prevent the meat from exfoliating, it must be left to cool under a closed lid.
3. We boil rice according to the principle of cooking pasta - in this case, it will not stick together.
4. Fry the onion with carrots in oil.
5. Cut chicken meat into small pieces.
6. Chop greens and garlic.
7. We mix everything in a bowl, adding spices as desired.
8. You can decorate the salad with herbs.

Below is a recipe for a warm salad with rice and squid.

With zucchini

Ingredients:

• 1 medium-sized zucchini or zucchini;
• two regular-sized tomatoes;
• to prepare the sauce: dill, garlic, paprika, basil, vinegar;
• olive oil;
• 1 onion (you can take red for a beautiful effect);
• spices (to taste).

Cooking warm salad with zucchini:

1. Cut the zucchini into small pieces, coat with olive oil and fry in a pan.
2. We cut the top of the tomatoes, dip them in boiling water to remove the skin. We cut into cubes.
3. We cut the onion into rings.
4. For the sauce, chop the garlic with herbs, add a spoonful of vinegar and oil.
5. We put everything in a deep dish and let it brew a little.

Recipe with cabbage

Ingredients:

• kale - 400 grams;
• olive oil;
• spices (to taste);
• a tablespoon of vinegar;
• onion garlic;
• if desired, you can take cheese (Parmesan) - just a couple of spoons.

Cooking:

1. Fry the chopped onion in oil for just a few minutes, until a characteristic golden color appears.
2. Chop the garlic, add to the pan and fry until the smell appears (a couple of minutes).
3. Place the cabbage leaves in the pan, pour over the wine vinegar, season and stir. Cook the leaves until soft under a closed lid.
4. Serve the salad warm with a little Parmesan on top.

Another original and not complicated warm salad can be prepared both for a celebration and for every day.

We are waiting for your comments and ratings - this is very important for us!

Many nutritionists advise to adhere to an important rule of nutrition - eat meat only with vegetables. This is good for the stomach, and the use of such dietary meat will be a pleasant change to weight loss recipes. The combination of meat and vegetables may be different. Beef can be boiled, stewed or baked in the oven. Since it is useful to use it in any form. Such a dish can be eaten by people of any denomination who are not allowed to eat pork.

In the article, we will consider several interesting recipes for preparing a warm salad with beef and vegetables. You can try to cook each dish in turn, or you can choose the one you are interested in according to its components.

Beef with bell pepper and Chinese cabbage

To prepare such a warm salad with beef and vegetables you will need:

• 200 grams of meat;
• 1 red bell pepper;
• two fresh cucumbers;
• a little chopped Chinese cabbage;
• sesame seeds;
• 1 pod of hot pepper.

For dressing - vegetable oil, soy sauce, a teaspoon of honey, lemon or lime juice, garlic - 3 cloves, ginger root.

First, to prepare a warm salad with beef and vegetables, you need to finely chop the meat and marinate it in the filling. To do this, mix vegetable oil, lemon or lime juice, soy sauce, chopped garlic cloves, finely grated peeled ginger root and honey. The meat is poured so that it completely covers it. Then the marinade with meat is set aside in a cold place for at least two hours.

salad preparation

Before you start cooking meat, you need to cut all the vegetables in advance. Beijing cabbage and bell pepper are cut into thin strips. Fresh cucumbers are cut into slices. Seeds are removed from chili peppers before use to remove the most pungent part of the vegetable. Only then cut into thin slices. If you do not like spicy dishes, then this product can be excluded. As you can see, all the vegetables in the salad are cut raw so that they retain all their vitamins.

The meat is taken out of the refrigerator and carefully cleaned of pieces of ginger and garlic. Then it goes to a heated frying pan. It is no longer necessary to pour vegetable oil, since it was present in the marinade and the meat was soaked with it anyway. After frying the beef for a warm salad with vegetables, put it in a salad bowl with the rest of the ingredients. You can mix the ingredients, or you can leave the meat on top. At the very end of cooking, the salad is sprinkled with sesame seeds, previously slightly fried in a dry frying pan.

Beef with pickled cucumbers

For such a recipe for a warm salad with beef and vegetables, the meat will have to be boiled in salted water, after cutting off all the films, veins and fatty places. Onions are pickled separately in a small container. For the marinade, you need to take 1 tsp. vinegar essence and dilute it with water, pour salt and black pepper to taste. After cutting the onion into rings or half rings, put everything in the marinade and set aside for a while. It can only be used after half an hour.

Mixing the ingredients

Boiled beef is cut into strips and poured into a large salad bowl. Three medium-sized pickled cucumbers are prepared and also cut into strips. Add pickled onions.

Before preparing a warm salad with beef and vegetables, you need to think about the sauce. You can simply buy ready-made light ketchup or tomato sauce, or you can make it yourself by stewing peeled tomatoes and adding garlic or pepper and salt to taste. Then the salad is poured with sauce and mixed. The dish is served warm. You can sprinkle fresh herbs, finely chopped, on top.

Beef with cherry tomatoes

For such a warm salad with beef and vegetables, the composition of the products is as follows:

• 500 grams of beef tenderloin;
• a few fresh cucumbers;
• a dozen small cherry tomatoes, you can use half red, half yellow, then the dish will look brighter;
• two red onions (they are not as hot as white ones);
• half a lemon or lime;
• greens - cilantro and basil (those who love arugula can add their favorite herbs);
• 2 tsp Dijon mustard;
• salt, black pepper to taste.

Cooking methods

Such a salad can be prepared on vacation in the country, where there is a grill. It is best to grill the meat before slicing. But if you don’t have such an opportunity, don’t be discouraged, beef tenderloin can also be cooked in the oven, first you need to cover the baking sheet with foil and grease the sheet with vegetable oil. The meat is placed in an already heated oven, then you can reduce the baking temperature to 170 degrees. The main thing is that the beef should not be overdried. After the meat is baked, it is set aside so that the beef cools down a bit and can be chopped.

While this process is going on, you can cook the vegetables. Everything is used fresh. Onions are cut into half rings, cucumbers - into thin slices, it is better to divide cherry tomatoes in half or into quarters. The greens are finely chopped with a knife. Arugula does not require additional processing. It can be put directly from the store package. It is sold already washed and dried.

Then the meat is cut into small strips and added to the salad with the prepared vegetables. Everything is poured with sauce - olive oil is mixed with mustard, salt and pepper, at the end squeeze the juice from half a lime or lemon.

Beef with eggplant

Eggplant is a vegetable that can brighten up the taste of any dish. Warm salad with beef and vegetables (photos are in the article) is easy to prepare, as the ingredients are quite simple and are in every home.

You need to take one eggplant, bell pepper, one juicy carrot, fresh cilantro, one onion, lemon, green onion, mayonnaise for dressing, but whoever does not like it can use vegetable or olive oil. And of course, salt and pepper.

Before frying, it is best to marinate beef using lemon juice and spices. You also need to cook eggplant in advance. In order for this vegetable to give all its bitterness, it must be cut into pieces and poured with cold, slightly salted water and let stand for a while. Then drain the water and fry the pieces in a heated pan.

Separately, sauté carrots, cut into strips, with the addition of bell peppers and onions, cut into half rings. The meat and vegetables are then mixed together. Add either mayonnaise or vegetable oil. Fall asleep salad before serving finely chopped greens. You can supplement the salad with pine nuts fried in a dry frying pan.

In the article you can choose for yourself a recipe for a warm salad with beef and vegetables with a photo and a detailed description of the preparation. This dish can be prepared at any time of the year using seasonal vegetables and herbs. After reading the description, you can add your favorite vegetables and herbs to the salad, this will only improve its taste. Enjoy your meal!

Hot (warm) salads, a wonderful alternative to many salads, we can say that they completely replace main courses, as they are prepared on the basis of greens and meat ingredients. Used veal, pork, beef tongue, turkey, duck meat, lamb, any, chicken meat, and also great in boiled, smoked form and all seafood: crabs, mussels, squid, shrimp, etc. Hot salads are prepared just before serving on table, they are not left overnight in refrigerators so that they are better saturated with mayonnaise, as they do with cold salads in the form of Olivier, or under a fur coat. By the way, hot salads are not dressed with mayonnaise and sour cream. For this, special sauces, olive oil, juices, yoghurts flavored with spices, oils and brine are used after the preparation of meat ingredients: frying, stewing and other cooking.

The salad is original, unusual for many, but indescribably delicious, so immediately decide how many ingredients to take for its preparation, perhaps someone will definitely ask for supplements.

For three servings:
Raw shrimp 400 g, parmesan 100 g, grapes 100 g, pine nuts 50 g, arugula (bag, or 1.5 pots).
Clean the shrimp, remove the intestinal vein, shell (leave only the tails).

Preparing the shrimp marinade:(1 tbsp each of soy sauce, balsamic vinegar, ground black pepper to taste).

We cut the arugula, or tear it with our hands, season with a mixture of: lemon juice, olive oil, balsamic vinegar, pine nuts. Lay out on a plate,
Spread thinly sliced ​​Parmesan around. Heat the olive oil in a frying pan, add a clove of garlic, fry the shrimp on both sides and immediately put it on a plate around the salad. Decorate with grapes, pine nuts and drizzle with soy sauce.

For this delicious and hearty salad recipe you will need: salad mix "Tuscany", pine nuts, yellow and red sweet peppers, fresh mushrooms, chicken liver.

Mushrooms are used fresh, without heat treatment. Lettuce is laid out in layers: first, a mixture of salads, nuts, then sweet peppers, cut thinly and thin slices of fresh champignons. Drizzle lightly with balsamic vinegar, olive oil and a thin stream of Narsharab pomegranate sauce on top. Fry the chicken liver in vegetable oil and put it on top of the salad. The salad is served hot.

This salad always looks advantageous on the table: a mountain of fried meat rises on a green pillow of fresh spinach. All ingredients are served in large slices, which is especially liked by men.

Cooking:

Cut the meat into pieces and marinate in a mixture of soy sauce, garlic, onion, olive oil, for about an hour. Cut fresh cucumbers into slices, salt. Fry the meat quickly in a pan. Turn off, add cucumbers and stir. First lay a layer of fresh spinach on a dish, then meat with cucumbers on top. Sprinkle with sesame seeds. Serve with carrot salad and spicy sweet and sour sauce.

Pre-marinate the chicken liver with salad pepper, celery, chopped onion. Salt the mixture, pepper to taste, add curry powder, a little cumin, pour over with olive oil and let it brew for 30-40 minutes. After that, fry in a pan over high heat for 5 minutes, stirring all the time. Serve hot immediately. Unusually delicious! It can be served separately, as an independent dish, as well as a side dish for pasta, mashed potatoes. Can be spread on lettuce leaves like a hot salad.

A great light and beautiful dish for the festive table.

Recipe based on 500 gr. liver: you will need 2 leeks (white part), 200 g of pitted prunes, 2 tbsp. spoons of brown sugar, 100 ml of dry red wine.

Cooking: Pour 2-3 tablespoons of vegetable oil into a deep frying pan, fry onion rings on it, add prunes. Cut the liver into large pieces and fry with onions and prunes. Salt, pepper, add sugar and wine. Simmer over low heat until the wine has evaporated. Try not to overcook the liver - it's better to let a little liquid remain.

Sauce preparation: 1 st. l. balsamic vinegar, 1 tbsp. wine vinegar, 1 tbsp honey, 2 tbsp. mustard, 4-5 tablespoons of olive or grape oil. Mix everything well until smooth. Arrange the liver on lettuce leaves, pour over the sauce and serve.

For lovers of beans, but not at all lovers of messing around in the kitchen for a long time, we recommend that you simply boil the beans soaked in the morning in advance, divide into portions and freeze. You will find this very useful in the future. Convenient, simple and easy to prepare a delicious and satisfying salad, you just have to get, defrost the beans.

For a glass of beans: 1 large carrot, chard leaf (you can replace what you like), garlic clove, soy sauce, black pepper, sweet chili sauce, vegetable oil and butter 30 grams.

Cooking: Grate carrots on a coarse grater and fry in a mixture of vegetable and butter. Add chard here (or whatever you have, for example, cilantro, parsley, celery), garlic, soy sauce to taste (do not forget that it is salty), a tablespoon of chili sauce, sweet and black ground pepper. Add beans here, mix, warm up for 1 minute and serve. Enjoy your meal!

From green string beans, you can cook not only your favorite lobio, but also a delicious hot salad.

Ingredients:
Green string beans - 400 gr
Champignons - 200 gr
1 sweet pepper
1 small carrot
3-4 cloves of garlic
Salt, black pepper, allspice
Cream 50 gr
Butter -30 gr

Cooking:
Beans, carrots and peppers (cut into strips), blanch in a small amount of salted water for 5 minutes and immediately discard in ice water. Fry the mushrooms in butter, drain the vegetables and add to the mushrooms. Lightly fry for 1-2 minutes, add salt, peppers and crushed garlic, pour cream. Simmer for a minute and remove from fire. The salad is good both hot and cold, try it!

Chinese salad recipe.
Let's cook the tuna first. Cut it into thin strips and marinate for an hour or two.

For the marinade you will need: soy sauce, pomegranate sauce, lemon juice, sesame oil, white and black sesame seeds, salt, pepper, a little ginger. We take all sauces and oil 1 tablespoon each, lemon juice 1 teaspoon. Seasonings to taste.

Cooking: Boil egg noodles al dente. Pour in a spoonful of soy sauce, mix lightly. Vegetables: cut carrots, zucchini, red bell pepper, champignon mushrooms into thin strips and quickly fry over high heat, stirring all the time. Fry the pickled tuna in a grill pan very quickly, for half a minute on each side. Combine vegetables with noodles, warm well over a fire, mix and put on a dish. Place tuna on top and serve.

Boil green beans in salted water and drop into ice water. You can take ice cream, then just defrost first. Cut sweet peppers of different colors into strips, clean and chop the mushrooms.
Put all the vegetables in a saucepan, add a little vegetable oil and simmer until soft. Add salt, pepper, garlic to taste. Pour in the cream and simmer for another 5-6 minutes. Serve hot on a platter.

Quite an independent dish, hearty and tasty. The salad is prepared quickly and very simply, without much time consuming. And there is his pleasure.

Would need: 300 gr. boiled pasta, green peas -100 gr., carrots 100 gr, as well as 3-4 cloves of garlic, pepper, salt, oregano and a few basil leaves.

Cooking: We put the vegetables in a saucepan with melted butter about 30 gr. cover with a lid and simmer over low heat until tender. Add a little water if necessary. When the vegetables become soft, but not overcooked (watch out!), add pasta, garlic, spices. Serve the salad hot or warm, sprinkle with basil leaves on top.

Cooking: Fry the pieces of chopped pork over high heat without a lid, add onions, salt, pepper, seasonings for meat and cover with a lid. Simmer over low heat until the onion softens.
Coarsely tear lettuce leaves with your hands, salt a little, add mayonnaise and stir. Spread hot pepper rings (without seeds) on top.

Improvisations are possible for each hot salad, some ingredient is put in more, some in less, and in this mizuna salad with a dressing of clear balsamic sauce, Ebar marinade and sesame seeds.

Cooking: fry oyster mushrooms until the liquid evaporates, add sugar, soy sauce and sesame oil, cool slightly. Serve warm with any salad.

The sauce is easy to make: mix Ebar marinade, soy sauce and balsamic (light) to taste, fry sesame seeds in a dry frying pan, pour dressing over salad and sprinkle sesame seeds on top.

Crispy warm salad with basturma, croutons and fresh champignons

Compound:
1 pear-apple, 1/2 small iceberg lettuce, 2 fresh cucumbers, 100 g fresh mushrooms, 150 g basturma or bacon, white bread croutons
For sauce:
1 clove garlic, salt, ground white pepper, 1 tsp. lemon juice, 1 tsp balsamic vinegar
2 tsp olive oil.

Cooking steps step by step:
Step 1. Wash the vegetables, peel the apple from the core, cut the cucumbers and the apple into strips, "iceberg" cubes, mushrooms into thin slices.
Step 2. Cut the champignons into thin slices and sprinkle with lemon juice so that they do not change their color.
Step 4. Toast white bread in a toaster or grill, cut into cubes while hot.
Step 3. Cut the basturma or bacon thinly and quickly fry in a hot frying pan.
Step 4. Prepare the sauce: mix lemon juice, salt, ground white pepper, balsamic vinegar and finely chopped garlic.
Step 5 Put "iceberg", cucumbers, apple, champignons, hot basturma or bacon and croutons on a plate, pour sauce on top. It needs to be brought to the table right away!

Salad, which is quite suitable as a lean dish. Boil potatoes in large pieces in water with any vegetable seasoning, 10 minutes, drain in a colander.

Preparing the salad: hot potatoes, sweet onions for salad, crispy celery stalk, finely chopped garlic (fresh stalks or cloves, to taste), sauerkraut (chopped smaller), greens (a lot or to taste): parsley, cilantro, dill, celery leaves. Dress the salad with unrefined olive or vegetable oil. Top with green peas or red beans.

Warm salad "Oda quinoa"

Ingredients: quinoa, shrimp, garlic, cherry tomatoes, balsamic vinegar, soy sauce, dried basil, olive oil.

Quinoa (quinoa, a very healthy cereal, a rice substitute with a wonderful nutty taste), boiled (you need one glass of quinoa and two glasses of water)
Heat olive oil, add balsamic vinegar, soy sauce and dried basil. Fry the garlic cloves in this, then add the prawns, previously peeled.
While the shrimp are fried, prepare the tomatoes, cut them into halves. Combine all the ingredients together and you get a delicious and healthy warm salad.

The original serving of salad is always a surprise and close attention of those who want to taste it. Hot salad served in a basket of parmesan cheese. To make a cheese basket, you need to: grate (hard) cheese and pour a thin layer on baking paper, put in the oven for 12-15 minutes. Put another hot pancake on the glass, so you get a cheese basket. Also needed to prepare the salad: chicken liver, wild mushrooms, caramelized onions, iceberg lettuce in mustard dressing.

Cooking:

Salt the liver, pepper and fry. Put butter, onion, salt and sugar in a frying pan, fry. Add liver, balsamic vinegar, grain mustard, mix and heat, add fried forest mushrooms. Put in a cheese basket. Serve the dish, you can serve with salad.

You will need: chicken breast - 1 pc.,
large eggplant - 1 pc.,
tomatoes - 2-3 pcs.,
mandarin slices -3-4
onion - 1 pc.,
garlic - 2 cloves,
olive oil - 2 tbsp. spoons,
lemon juice - 1 tbsp. a spoon,
salt - to taste,
Provence herbs - to taste.

Cooking method: Wash the eggplant, peel and cut into large cubes. Sprinkle with salt, stir and let stand 30 minutes. During this time, bitterness will leave the eggplant.
Wash chicken breast and pat dry. Remove bones and skin. Cut into cubes the same as eggplant.
Heat vegetable oil in a frying pan and add chicken pieces. Fry until golden brown. Peel the onion, wash and chop coarsely.
Drain the extracted juice from the eggplants, rinse them under running water and dry them. Fry in a separate pan with the addition of oil and onions. Cool slightly.
Wash tomatoes, dry and cut into cubes. Mix chicken, eggplant, tomatoes and mandarin slices in a salad bowl. Add lemon juice, olive oil and herbs de Provence. Stir and let stand for 2 hours. Or serve right away!

For this salad will need: bell pepper, shrimp, leek, olive oil + 1 tsp. a spoonful of lemon juice, champignons, prunes, a little vegetable oil for frying champignons.
Cooking: fry the champignons cut into slices in a pan, immediately put the leeks, washed, pitted prunes, shrimp, all together a little stew and add sweet pepper at the end. Salt, pepper to taste. Place on a serving platter and drizzle with olive oil and lemon. Serve warm.

Ingredients: mushrooms, chicken liver, fresh cucumbers, tomatoes, sunflower oil for frying, soy sauce for dressing, allspice, garlic, a little sour cream.

Tear lettuce leaves and put on a plate, put fresh cucumber and tomato cut into cubes on top, add greens (green onion, parsley). Sprinkle everything with soy sauce, sprinkle with a mixture of allspice.
3-4 champignons cut into strips. Chicken liver (about 500 g) cut into small pieces. Pour sunflower oil into a frying pan, heat, add 1 clove of garlic (pre-mash) and ignite for about 30 seconds so that the garlic gives off a smell, then discard the garlic. Fry the mushrooms (about 5 minutes), then add the liver and fry, stirring, for another 5 minutes. Salt and pepper to taste. At the end of frying, add half a teaspoon of mustard and 2-3 tablespoons of sour cream. Mix everything well and let it boil. Then remove from fire. Put the still hot liver on top of the vegetables. Serve without waiting for it to cool down.

Tender chicken liver in milk, pear slices and nuts, this is an unusually tasty combination. Be sure to try it, you will notice that each ingredient is revealed in a new way, complementing the fresh notes and taste of the other. Together it is unimaginably delicious. Let's make a chicken liver salad with pears
Ingredients:
2 bunches of spinach or lettuce, 150-200 gr. chicken liver, 1 medium-sized pear, 100 gr. Roquefort cheese, or maybe Feta, a handful of pine nuts or walnuts
For refueling:
3 art. l. olive oil, 1/3 tsp. Worcestershire sauce, 1/3 tsp. lemon juice or wine vinegar, 1/3 tsp. soy sauce, flour, salt, pepper, milk.
Cooking instruction:
Rinse the chicken liver, cut into small strips and fill with milk. Cut the pear into cubes, put in a container. Tear lettuce or spinach there. Drain the milk, salt and pepper the liver, then sprinkle with flour. Fry it on low heat for min. 15 (don't forget to flip). When the liver has cooled slightly, transfer it to a container with a pear and a salad. Make a sauce, dress the salad with it and mix. Cut the cheese into small cubes, add a handful of nuts and mix everything again gently.

Hot salads have a completely different taste, this does not mean that they are prepared only in winter to warm the body. Any hot salad will be a pleasure not only for the male half of the population, but also for women who love fast and hearty food. Warm salads will decorate any dinner party, family dinner, festive table, they will become a full-fledged dish on any table that will saturate, surprise, and satisfy even the most picky food gourmets. The combination of freshly prepared meat ingredients with lettuce, any greens, tomatoes, cucumbers, legumes and legumes is satisfying and energetically valuable.
Usually taken - chicken liver or fillet, duck breasts, slices, baked beef tongue or fried small slices of veal. And in vegetarian warm salads, hot ingredients are baked eggplants, peppers, pumpkin, fennel tubers, celery, parsnips, sautéed onions or carrots, fried champignons, oyster mushrooms, chanterelles. Salads based on boiled potatoes (still hot), boiled quail eggs. A great option is beans. Green beans, red and white, boiled lentils, heated green peas. Warm salads came to us from Eastern cuisine, but our citizens also fell in love with. If you have already enjoyed a hot salad in a restaurant once and remember it with a special feeling, then you should not put off your desires, just prepare a similar salad in your kitchen and be sure that you will do just as well. And our recipes will help you with this.