How I prepare vegetable salad 3. Vegetable salad

Vegetable salad is without a doubt a collective phrase. There are an insane number of recipes for making such salads. There are simply dozens of them. Conventionally, all vegetable salads can be divided into four types. The first includes monosalats. They involve the use of any one vegetable, herbs and dressing. The second includes multi-component salads. They contain three or more types of vegetables. The third includes salads made from pickled or pickled vegetables. The fourth includes vegetable salads with meat.

The key to a delicious vegetable salad is the right choice and proper processing of vegetables.

So for salads it is recommended to use only hard tomatoes. Cucumbers for salad should be young with thin skin. If the cucumbers are old, then they should be peeled. Exactly the same as with cucumbers should be done with zucchini.

When preparing vegetable salads, special attention should be paid to dressings. Of course, salads can be easily dressed with mayonnaise or sour cream, however, complex dressings are much more interesting. They are able to give a dish an inimitable taste. So a salad dressed with olive oil in combination with French mustard and vinegar will definitely not leave anyone indifferent!

How to make vegetable salad - 15 varieties

The name of this salad already characterizes it to a certain extent. It has a simply irresistible taste, and all this is thanks to the multi-component dressing.

Ingredients:

Tomato - 3 pcs.
Sweet pepper - 1 pc.
Yalta onion - 1 pc.
Olive oil - 50 ml.
Honey - 0.5 tsp.
Mustard - 0.5 tsp.
Garlic - 2 cloves
Vinegar - 0.5 tsp.
Parsley, dill, lettuce - to taste

Preparation:

Peel and wash the onions and garlic. Cut the onion into half rings and finely chop the garlic. Wash and dry the greens. Finely chop the dill and parsley, and tear the lettuce leaves into medium-sized pieces with your hands. Wash the tomato and cut into slices. Wash the pepper and cut into medium-sized strips. Now we combine all these ingredients in one container and add salt.

In a separate small bowl, combine olive oil, honey, mustard and vinegar. Everything should be mixed thoroughly until smooth. The salad dressing is ready.

Season the salad with the prepared dressing and mix everything thoroughly. “Quick Eater” is ready!

Salad “Tenderness” is one of the easiest salads to prepare. Even a child can handle it.

Ingredients:

White cabbage - 300 gr.
Smoked sausage - 200 gr.
Garlic - 3 cloves
Parsley, salt, mayonnaise - to taste

Preparation:

Wash the cabbage and cut into thin strips. We also cut the sausage into thin strips. We peel the garlic, wash it and pass it through a garlic press. Wash the parsley and finely chop it. Combine cabbage, sausage, garlic and parsley, salt them, season with mayonnaise and mix. Bon appetit!

The pungency of the taste of the Spicy salad can vary significantly. It all depends on the amount of hot pepper in it. To make this salad as spicy as possible, you don’t have to peel the seeds from the hot peppers.

Ingredients:

Tomato - 3 pcs.
Cucumber - 1 pc.
Bell pepper - 1 pc.
Onions - 1 pc.
Hot pepper - ½ pc.
Chopped walnuts - 1 tbsp. l.
Olive oil - 2 tbsp. l.
Parsley, basil, salt, ground black pepper - to taste

Preparation:

Peel the onion, wash it and cut it into thin half rings. To ensure that the salad is not bitter and is moderately spicy, you should use not ordinary onions, but white or pink ones. Wash cucumbers, tomatoes, hot peppers and bell peppers. Cut the cucumbers into medium-sized pieces, tomatoes into slices, bell peppers into strips, and finely chop the hot pepper.

Combine all the vegetables in one dish, pepper to taste, add walnuts and finely chopped herbs. Now season the salad with olive oil and mix everything thoroughly. The salad can be served.

The peculiarity of this salad is that the cauliflower in its salad is raw. It should not be boiled, but simply washed and chopped thoroughly.

Ingredients:

Cauliflower - 400 gr.
Cherry tomatoes - 8 pcs.
Cucumber - 2 pcs.
Bell pepper - 1 pc.
Garlic - 1 clove
Lemon juice - 2 tbsp. l.
Olive oil - 4 tbsp. l.
Salt, parsley - to taste

Preparation:

Wash all the vegetables. Cut the cucumbers and bell peppers into large cubes. Tomatoes - in slices. Separate the cauliflower into florets and grind in a blender. Now all the vegetables should be combined in one container, season with lemon juice and olive oil, salt, add chopped garlic and parsley and mix everything thoroughly.

Cabbage and cucumber salad is a very tasty and at the same time light dish. It can be consumed without any problems by people who are watching their figure or trying to lose excess weight.

Ingredients:

White cabbage - 450 gr.
Carrots - 1 pc.
Cucumbers - 3 pcs.
Dill, green onions - to taste
Vegetable oil - 2 tbsp. l.
Lemon juice - 1 tbsp. l.
Sugar - 1 tsp.
Salt, pepper - to taste

Preparation:

Wash cabbage, cucumbers and greens. We clean and wash the carrots. Finely chop the cabbage, add salt and mix lightly. Grate the carrots on a coarse grater and add to the cabbage. We also send finely chopped green onions and dill there. Cut the cucumber into half circles and add to the rest of the ingredients. In a separate container, combine vegetable oil, lemon juice, ground black pepper, salt and sugar. Mix everything thoroughly. The gas station is ready!

Add the prepared dressing to the salad and mix it thoroughly.

The “Spring” salad consists of only vegetables. It is very light and has a mild taste. If desired, pickled mushrooms can be replaced with regular fried mushrooms, but then the dish will become more nutritious.

Ingredients:

Canned corn - 300 gr.
Marinated mushrooms - 300 gr.
Fresh cucumbers - 300 gr.
Greens - 1 bunch
Vegetable oil, salt - to taste

Preparation:

Wash cucumbers and greens. Cut the cucumbers into half circles and finely chop the greens. Combine corn, mushrooms, herbs and cucumbers. Salt all this, season with vegetable oil and mix thoroughly. The salad is ready!

This dish involves the use of mozzarella cheese. If such cheese is not available, it can easily be replaced with another favorite type of cheese.

Ingredients:

Tomato - 2 pcs.
Cucumber - 1 pc.
Celery stalk - 1 pc.
Lettuce leaves, dill - to taste
Vegetable oil - 4 tbsp. l.
Apple cider vinegar - 1 tbsp. l.
Grainy mustard - 1 tsp.

Preparation:

Wash the tomatoes and cut them into quarter rings. Wash the lettuce leaves, dry them and tear them into medium-sized pieces with your hands. Wash the cucumber and cut into half rings. Wash the dill and celery stalk and chop finely. Now vegetables and herbs should be combined in one container, salted and mixed.

Combine vegetable oil, mustard and vinegar in a separate container and mix thoroughly.

The proportions of the ingredients when preparing this dressing do not have to be observed exactly. Their volume can be varied depending on your own taste preferences.

Season vegetables and herbs with dressing and mix again. Top the salad with mozzarella balls cut into four pieces. Bon appetit!

This dish, like most vegetable salads, uses greens.

Ingredients:

Cauliflower - 500 gr.
Hard cheese - 200 gr.
Garlic - 2 cloves
Vinegar - 2 tbsp. l.
Mayonnaise - 150 gr.
Salt, pepper, herbs - to taste

Preparation:

Wash the cabbage, separate it into inflorescences and boil in salted water with the addition of vinegar for no more than 7 minutes. Then let it cool. Three cheeses on a coarse grater. Wash the greens, dry them and finely chop them. In a small plate, combine mayonnaise and garlic passed through a garlic press. Mix them thoroughly.

Combine cheese, cauliflower and herbs. Season them with mayonnaise-garlic dressing, salt and pepper to taste and mix thoroughly.

This salad does not contain any high-calorie foods or salt. It is this fact that makes this dish simply irreplaceable for those who want to lose excess weight.

Ingredients:

White cabbage - ½ pc.
Cucumber - 1 pc.
Green onions - 1 bunch
Canned corn - 2 tbsp. l.
Sour cream - to taste

Preparation:

Wash cabbage, cucumbers and onions. Finely chop and mash the cabbage, cut the onion into medium-length strips, and cut the cucumber into half rings. Combine cabbage, onion and cucumber in one dish. Add corn to them and mix everything thoroughly. Then season the salad with sour cream and mix again. The dish is ready!

This dish will become simply irreplaceable for people who have digestive problems. Beets can stabilize the digestive tract, and raisins and nuts will give strength.

Ingredients:

Beetroot - 3 pcs.
Raisins - 1 tbsp. l.
Garlic - 2 cloves
Walnuts - 100 gr.
Mayonnaise - 100 gr.
Salt - to taste

Preparation:

Wash the beets, boil until tender, cool, peel and grate on a coarse grater. Dry the nuts in a frying pan and chop them. Peel the garlic and pass it through a garlic press. Combine beets, raisins, nuts and garlic. The resulting mixture should be salted, seasoned with mayonnaise and mixed thoroughly. The salad can be served.

This salad got its name due to its color. The fact is that beets are a vegetable that can color vegetables red. So the color of the salad is very similar to the color of the sky during sunset.

Ingredients:

White cabbage - ¼ pc.
Beetroot - 1 pc.
Carrots - 1 pc.
Green peas - ½ can
Red onion - ½ pc.
Salt, black pepper - to taste
Vinegar - 1 tbsp. l.
Vegetable oil - 3 tbsp. l.
Preparation:

Wash the cabbage, cut into thin strips, add salt and mash with your hands. Peel and wash onions, beets and carrots. Grate the carrots and beets on a coarse grater, and cut the onion into half rings. Now combine the onions, carrots, beets, peas and cabbage and mix. Season the salad with vinegar and vegetable oil. Pepper it to taste and mix thoroughly. The salad can be served.

The main ingredients of this salad are tomatoes and herbs, however, without a properly prepared dressing it will not have the taste it should have.

Ingredients:

Tomatoes - 5 pcs.
Basil - 4 stems
Parsley - ½ bunch
Olive oil - 2 tbsp. l.
Soy sauce - 1 tbsp. l.
Sugar - ½ tsp.
Honey - ½ tsp.
Vinegar - ½ tsp.
Garlic - 2 cloves
Salt, pepper - to taste

Preparation:

Wash the tomatoes and cut into slices. Peel the garlic, wash it, put it through a garlic press and put it in a small bowl. Then add olive oil, soy sauce, sugar, honey, salt and pepper to the garlic. Mix everything carefully until smooth.

We wash the greens, chop them coarsely and add them to the tomatoes. Now season the tomatoes and herbs with the prepared dressing and mix the salad.

Turkish vegetable salad can easily be classified as a hot dish. It can be served both hot and cold, however, when hot it has a more refined taste.

Ingredients:

Eggplants - 2 pcs.
Onions - 1 pc.
Green hot pepper - 1 pc.
Tomato - 4 pcs.
Garlic - 3 cloves
Salt - to taste
Sugar - 1 tsp.
Tomato paste - 1 tbsp. l.
Vegetable oil - for frying
Parsley - for decoration.

Preparation:

Wash the eggplants, cut them into medium-sized cubes, add salt, add water and leave to steep for 20 minutes. Peel the onion, wash it and cut it into large cubes. Wash the peppers and tomatoes. Cut the pepper into wide rings, and the tomatoes into medium-sized cubes. Peel the garlic, wash it and cut it into slices.

When the eggplants are steeped, drain all excess liquid from them and fry them in a frying pan in vegetable oil until golden brown. Then remove them from the pan and let the excess oil drain. Now fry the onion in a frying pan. When it becomes transparent, add hot pepper and garlic to it. After a few more minutes, add salt, sugar, tomato paste and tomatoes to the pan. Mix all this, reduce the heat, cover with a lid and simmer until all the products are ready.

Place a layer of eggplants on a flat dish, and on top of it the vegetable mixture from the frying pan. Decorate the salad with parsley.

This dish received such a good name due to the fact that it is very tender, has a mild taste and at the same time is quite satisfying.

Ingredients:

Canned pineapple - 580 gr.
Bell pepper - 2 pcs.
Peking cabbage - 1 pc.
Canned corn - 350 gr.
Rye crackers - 100 gr.
Mayonnaise - to taste
Preparation:
Wash the cabbage and chop finely. Wash the pepper and cut into small cubes. Cut the pineapple into small cubes. Now combine pineapple, pepper, cabbage, corn and croutons in one container. Season the products with mayonnaise and mix thoroughly.

Vegetable salad “Summer” with garlic

This dish requires the most popular summer vegetables. These are tomatoes, cucumbers and peppers. This salad is the perfect complement to any meat dish.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Everyone's favorite salad with vegetables is a regular dish on the table of any family. It has a simple composition, light taste, and low calorie content. By eating the snack every day with original dressing instead of a side dish, you can achieve an impressive weight loss effect. These easy vegetable dishes are extremely easy to prepare.

How to make a vegetable salad

Like any dish, preparing vegetable salads begins with choosing recipes and ingredients. You can prepare a snack from raw, boiled, or canned vegetables. It’s good to mix them with each other, season them with original sauces or the usual mayonnaise (or a light option - olive oil). Try making simple salads from vegetables, which can be varied with delicious additions - smoked meat, pine nuts, exotic fruits.

From fresh vegetables

A popular dish is raw vegetable salad. It looks great on any table (as in the photo), is rich in healthy fiber, which promotes weight loss and quickly saturates the body. The most popular recipes for vegetable dishes made from fresh ingredients are:

lettuce leaves, cucumbers, tomatoes, bell peppers - you can season them with sour cream, olive oil, spices;
boiled chicken, cherry tomatoes, Chinese cabbage - this will create an original Caesar, which must be seasoned with white croutons and original sauce;
fresh tomatoes, mozzarella cheese and basil leaves - elegant Italian Caprese;
bell pepper, cucumber, tomato, red onion, feta and olives - a bright Greek version.

From boiled vegetables

More high-calorie, but still just as tasty, are salads made from boiled vegetables. Here you can turn on your imagination and combine them with canned legumes, mushrooms, boiled or fried meat. It is better to replace the usual mayonnaise dressing with an original sauce made from olive oil, lemon juice and mustard. Here are some examples of vegetable salads with boiled ingredients that look delicious in photos and in real life:

Olivier - not a single holiday is complete without it; it combines potatoes, carrots, green peas, and meat;
Herring under a fur coat is a hearty New Year's delicacy that combines boiled potatoes, carrots, onions, beets, eggs and salted fish;
Mimosa is a delicious dish characterized by the presence of boiled potatoes, carrots, onions, eggs, cheese and canned fish;
Winter salad is the same Olivier, only the meat in it is replaced with smoked ham, boiled sausage or crab sticks.

Diet salads

Recipes on how to prepare light vegetable salads will be useful information. They will become indispensable assistants when losing weight, making a side dish for complex meat or fish dishes. Here are some examples of low-calorie vegetable dishes:

Chinese cabbage, garlic, onion;
tomato, garlic, olive oil dressing;
radishes, parsley, dill;
green beans, garlic, spices;
in winter - sauerkraut, carrots, cranberries.

Vegetable salad recipes

Finding suitable recipes for vegetable salads today is not difficult, because the Internet comes to the rescue. There are such a huge number of dish options with step-by-step instructions and photo lessons that it’s simply dizzying. When choosing a tasty snack, you should start from the main components, the principles of mutual combination, and choose unusual recipes for vegetable salads with original ingredients and delicious sauces. Then all guests and household members will be satisfied and ask for more.

Fresh cucumber salad

A light salad with fresh cucumbers, radishes and green onions has a summer taste. It invigorates a weakened body, charges it with a vitamin mood, and lifts the mood. The refreshing taste of the snack will appeal to many, because it is easy to make, has an attractive appearance and a juicy aroma. It is best to season it with vegetable oil, and add piquancy with vinegar.

Ingredients:

radishes – 200 g;
fresh cucumber – 200 g;
green onions – 100 g;
vegetable oil – 50 ml;
9% vinegar – 5 ml.

Cooking method:

Chop the radish into rings, chop the cucumber into strips, and chop the onion.
Mix all ingredients, sprinkle with vinegar, season with oil, salt and pepper.
Decoration can be done with fresh herbs if desired.

From tomatoes and cucumbers

The most famous dish that pleases every family is a light salad with tomatoes and cucumbers. This incredibly easy-to-prepare dish comes in handy when you need a quick snack, satisfy your hunger, or surprise guests. If you have a little more time, you can - a complicated version of a traditional dish, pleasing everyone with its Mediterranean taste.

Ingredients:

cucumber – 2 pcs.;
tomatoes – 2 pcs.;
red onion – 1 pc.;
salad leaves - a bunch;
sweet red pepper – 2 pcs.;
avocado – 1 pc.;
pitted olives – 100 g;
feta or cheese – 100 g;
olive oil – 40 ml;
lemon juice – 40 ml.

Cooking method:

Cut the cucumbers into cubes, tomatoes into slices, chop the onion into rings.
Tear the lettuce leaves, cut the paprika into strips, and cut the avocado into cubes.
Crumble the feta and cut the olives in half.
Mix all ingredients, season with butter sauce, lemon juice, salt and pepper.

Autumn salad - recipe

Not only can you prepare fresh fruits for the winter - there is a recipe for how to prepare a light autumn vegetable salad that will delight the whole family with its spicy taste. Its difference from winter preparations is the lack of sterilization. The vegetable components are finely chopped, poured with marinade and infused for a day. After this, they can be consumed immediately, served with meat, fish, and poultry.

Ingredients:

carrots – 2 pcs.;
sweet pepper – 2 pcs.;
white cabbage - forks;
cauliflower - head;
cucumber – 1 pc.;
hot pepper - pod;
vegetable oil - half a glass;
vinegar - ¼ cup;
water - liter;
sugar – 50 g;
salt – 50 g;
dill - a bunch.

Cooking method:

Chop the white cabbage, separate the cauliflower into inflorescences, and boil in salted water.
Grate the carrots coarsely, cut the paprika into strips, cucumbers into half rings, chop the dill.
Make the marinade: mix oil with water, sugar, salt, chopped hot pepper. Boil, pour in vinegar.
Pour the marinade over the vegetable mixture, cover and marinate for 24 hours.
Serve this autumn appetizer with warm boiled potatoes, rice, and buckwheat.

From fresh tomatoes

Fresh tomato salad has a light sweetness and a pleasant refreshing taste. You can prepare it with the addition of creamy soft mozzarella cheese and fresh basil leaves. Seasoned with balsamic vinegar and olive oil, the dish makes an excellent Caprese appetizer, which is so loved in Italy for its pleasant taste and colors reminiscent of the colors of the flag.

Ingredients:

tomatoes – 2 pcs.;
mozzarella – 60 g;
basil – 4 leaves;
olive oil – 30 ml;
balsamic vinegar – 25 ml.

Cooking method:

Cut the tomatoes with cheese into circles, tear the basil into small pieces with your hands.
Place on a plate, alternating tomatoes with cheese, sprinkle with basil on top.
Drizzle the olive oil and vinegar mixture over the vegetables and around the edges of the plate.

Dietary cabbage salad

Vegetable salad with Chinese cabbage has a reduced calorie content. This healthy ingredient has only 35 calories per 100 g, which sets it apart from all other vegetable varieties. To diversify the cabbage and make it more pleasant to serve and taste, add corn, sweet oranges and green onions. The dressing is a mixture of vegetable oil and soy sauce, so there is no need to add salt to the appetizer.

Ingredients:

Chinese cabbage – half a kilo;
canned corn – 100 g;
green onions – 50 g;
oranges – 2 pcs.;
soy sauce – 15 ml;
vegetable oil – 45 ml.

Cooking method:

Chop the cabbage, cut the orange into slices, chop the onion.
Mix the ingredients, season with a mixture of oil and soy sauce.

From cabbage with tomatoes

A tasty dish rich in vitamins is cabbage salad with tomatoes, which serves as an excellent side dish for boiled meat, fried fish or smoked chicken. In it, the tenderness and delicacy of cabbage leaves is complemented by the juiciness of tomatoes and the piquant spiciness of apple cider vinegar. This dish will please all family members.

Ingredients:

white cabbage – 0.3 kg;
onions – 1 pc.;
tomatoes – 5 pcs.;
vegetable oil – 60 ml;
apple cider vinegar – 20 ml.

Cooking method:

Chop the cabbage, mix with vinegar, add salt, mash with your hands, leave for 10 minutes to release the juice.
Chop the onion into half rings, cut the tomatoes into slices.
Mix all ingredients, add oil.

With tuna

A healthy vitamin dish would be a vegetable salad with canned tuna, called Niçoise. Combining fresh ingredients with nice, buttery fish results in a light yet satisfying dish that's perfect for lunch or dinner. To diversify the taste of the snack, it is seasoned with basil, garlic and pine nuts. You can add capers, olives or pesto sauce.

Ingredients:

canned tuna – 90 g;
tomatoes – 3 pcs.;
cucumber – 1 pc.;
bell pepper – 100 g;
garlic – clove;
basil - a bunch;
lettuce leaves – 3 pcs.;
pine nuts – 20 g;
lemon juice – 50 ml;
olive oil – 75 ml;
sugar – 3 g;
pepper mixture – 3 g.

Cooking method:

Mash the fish with a fork in a jar, mix with oil.
Cut the cucumber into cubes, slice the tomatoes, slice the pepper, chop the herbs, crush the garlic.
Mix vegetable ingredients with fish, salt, pepper and sweeten.
Tear the lettuce leaves with your hands, place on a plate, place the vegetable mixture on top, sprinkle with lemon juice, and season with oil.
Decorate with pine nuts and sprinkle with herbs.

With shrimp

A spectacular holiday dish will be a salad with shrimp and vegetables, which will combine the delicious taste of seafood with refreshing vegetables. The secret of preparation is to use several types of lettuce leaves - lettuce, iceberg and sorrel. The result is a rich dish that looks appetizing, has an incredible aroma and makes you want to try it.

Ingredients:

cucumber – 1 pc.;
tomato – 2 pcs.;
bell pepper – 1 pc.;
lettuce – 2 pcs.;
iceberg - bunch;
sorrel - bunch;
red onion – ½ pcs.;
shrimp – 200 g;
green onions - 2 stalks;
dill, parsley - a bunch;
olive oil – 40 ml;
mustard seeds – 10 g;
white wine vinegar – 30 ml.

Cooking method:

Tear the lettuce leaves with your hands, cut the tomato into slices, cucumber into slices, pepper into strips, onion into half rings, chop the greens.
Boil the shrimp, remove the shell, and cool.
Make a sauce from oil, mustard, vinegar, salt and pepper.
Mix all ingredients, season with sauce, place shrimp on top.

With chicken

A salad with chicken and vegetables would be an excellent hearty dish, for the preparation of which it is better to use fillet or not too fatty thighs. Chicken can be boiled, fried in oil or baked. The recipe below uses feta cheese and toasted bread, which gives the appetizer a richer flavor.

Ingredients:

chicken breast – 250 g;
fresh cucumber – 200 g;
feta cheese – 100 g;
tomatoes – 2 pcs.;
loaf – 2 pieces;
mayonnaise – 50 ml;
salad leaves - a bunch.

Cooking method:

Cut the tomatoes into pieces, cucumbers into half rings, feta cheese into cubes, tear the leaves.
Boil the breast, separate it into fibers, and lightly fry.
Cut the loaf into cubes and fry in a dry frying pan for 3 minutes.
Mix all ingredients, season with mayonnaise and salt.
Serve immediately to prevent the loaf from getting soggy. Instead of chicken, you can use boiled tongue, beef, pork or turkey.

With cheese

A salad made from fresh vegetables and cheese has a very pleasant creamy taste. To prepare it, you can use any type of cheese and any greens, but a particularly tasty option would be to combine green beans with soft goat pecorino. Seasoned with lemon juice, olive oil and spices, the appetizer acquires a new soft taste, rich aroma and appetizing appearance.

Ingredients:

green beans – 0.3 kg;
goat cheese – 100 g;
asparagus – 2 bunches;
olive oil – 50 ml;
lemon juice – 20 ml.

Cooking method:

Make a sauce from lemon juice, oil, salt and pepper.
Boil asparagus for 2 minutes, rinse with cold water, marinate in sauce.
Cook beans for 5 minutes, cool.
Mix the ingredients with crumbled cheese and pour over the sauce.

Vegetable salads for weight loss - cooking secrets

Ideal dishes for those who are on a diet and want to lose weight are vegetable salad options. Here are some secrets for making low-calorie snacks:

Not every vegetable component is suitable for preparing a light snack that promotes weight loss - boiled potatoes, beets, and carrots have a high glycemic index, so they cannot be used. However, remember that beets can help if you need a mild laxative effect.
It is also undesirable to add salted, pickled vegetables to weight loss dishes - they retain fluid in the body and whet the appetite.
Ideal ingredients would be beans, tomatoes, zucchini, pumpkin, sauerkraut in winter or fresh cabbage in summer. They help you count how many calories are in a vegetable salad, because their calorie content is only 35-50 kcal per 100 grams.
Cucumbers, radishes, radishes, celery and bell peppers can help you lose weight. They pair perfectly with any greenery.
The best dressings for vegetable salads are half a teaspoon of vegetable oil, apple cider vinegar, lemon or pomegranate juice, and mustard. You cannot dress salads for weight loss with mayonnaise; you are allowed to mix sour cream with fermented baked milk or kefir.
To lose weight, you need to eat a serving of raw vegetables every day. This way, the body will receive fiber, which will take a long time to digest, giving a signal to the brain that it is full, which will suppress hunger for a long time.

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Rarely without salad costs no table. It is believed that vegetables seasoned with vegetable oil (mayonnaise, sour cream) are much healthier than just chopped fresh vegetables and that they are digested much better, and we won’t even argue that a salad is much tastier than just vegetables. In addition, salad can be prepared not only from vegetables. Fruit salads are a separate topic altogether. And the use of fruits in vegetable salads is absolutely nothing new. In general, there are different types of salads. What an opportunity for creativity! After all, even a salad made from the same ingredients, but seasoned with different sauces, radically changes its taste. Traditionally, each season has certain types of salads, depending on the availability of ingredients.

The salad is prepared immediately before consumption.

If you need to take a salad with you (for example, when you are going on a picnic or on a trip), try to cut the ingredients larger, do not add dressing or salt - you will do all this upon arrival, before sitting down at the table.

Today – three of the simplest salads of the spring-autumn season.

GREEN SALAD

YOU WILL NEED:

100 grams of green salad

tablespoon mayonnaise or vegetable oil

egg

salt

PREPARATION:

Sort out the green salad, rinse, cut into pieces, add oil or mayonnaise, salt, and mix. Place whole green lettuce leaves in a salad bowl, pile the prepared salad on them, add a hard-boiled egg.

BOUQUET OF VEGETABLES

YOU WILL NEED:

3-4 leaves of green salad

1 bell pepper

2-3 fresh tomatoes

2-3 fresh cucumbers

small bunch of parsley or cilantro

2-3 sprigs of basil (regan)

green onions

PREPARATION:

Place prepared vegetables, cut into circles and rings, on a small dish or in a not very deep salad bowl. Garnish with cilantro or parsley, basil herb, and green onions. Serve separately with vegetable oil or any dressing to taste.

SALAD OF FRESH TOMATOES AND CUCUMBERS

YOU WILL NEED:

2-3 tomatoes

2-3 cucumbers

1 onion

PREPARATION:

Wash the tomatoes and cucumbers and cut into slices. Place in a heap in a salad bowl on lettuce leaves, topped with onions, also cut into slices. Salt, add vegetable oil or salad dressing.

With these simple salad recipes I am opening the “Salads” section. In it I will post recipes for various - simple, complex, seasonal and off-season, vegetable, meat, fruit and many other, always tasty and healthy salads.

BON APPETIT!

A simple recipe for green tomato salad will help you answer the question of what to make from this delicious unusual vegetable. Salads made from green tomatoes are healthier than those made from red ones.

Tomato and bean salad

Tomato and bean salad is an easy-to-prepare summer salad that combines the freshness of ingredients with nutrition and calories. It is easily digested, but satiates you for half a day ahead.

Daikon salad

Daikon is becoming an increasingly popular vegetable in Russia, so a simple recipe for salad with daikon will probably come in handy. Try it - an original and fresh alternative to boring salads.

Blue Cabbage Salad

Blue cabbage salad is one of my favorite vegetable salads. Learn how to make blue cabbage salad and add a very simple yet effective salad recipe to your culinary arsenal!

Green salad with tomatoes and avocado

Green salad with tomatoes and avocado is a very tasty salad of fresh vegetables and herbs, which in the summer can easily replace a full lunch. Completely raw salad - no thermal treatment.

Mint salad

Not only the drink, but also the salad can be refreshing. A fresh raw salad with mint is just such a dish that perfectly refreshes and invigorates in the summer heat. I recommend it to raw foodists and more!

Cabbage salad with vinegar

Each of us knows the taste of cabbage salad with vinegar - it is served everywhere as a side dish for various dishes. But not everyone knows how to make a delicious coleslaw. I tell and show.

Kohlrabi salad

If you've never eaten kohlrabi, this simple kohlrabi salad recipe will help introduce you to this vegetable. And if you are already familiar with this vegetable, you yourself know how tasty kohlrabi salad is.

Light salad

A light vegetable salad is a tasty summer dish filled with vitamins that can become a worthy alternative to any snack in the warm season. A simple recipe for a light salad - for your attention.

Fresh carrot and beet salad

Fresh carrot and beet salad is a salad for people who care about their health. Perhaps no other vegetable salad contains such an amount of vitamins and nutrients. Let's cook!

Winter salad

Vegetable diet salad. Contrary to the name, you can eat it not only in winter :) But it is in winter, when the body lacks vitamins, that such a salad is especially healthy and relevant.

Beet and apple salad

Beetroot and apple salad is a successful variation of the popular beetroot salad with the addition of apples, which highlight the specific taste of beets and make the salad tasty even for those who don’t like beets.

Red cabbage salad

Red cabbage salad is my favorite salad that can be prepared in no time and is great for a quick, easy meal. In addition, red cabbage salad can be considered raw food.

Dream salad

How to replenish your supply of vitamins and strengthen your immune system? Prepare delicious and healthy dishes from young mushrooms. Read the recipe for dream salad with photos!

Nettle salad

Nettle, the most “biting” herb, is actually incredibly tasty and healthy. If you decide to try nettles, start with an easy, delicious nettle salad. You'll love it!

Radish with sour cream

Not knowing how to cook radishes with sour cream is simply a sin - during the season of fresh vegetables, this is the most popular salad. You probably know the recipe for radishes with sour cream, but just in case, I’ll give you my own.

Jerusalem artichoke salad with carrots

Jerusalem artichoke salad with carrots is an incredibly healthy salad that should be eaten at least for health reasons. However, it tastes very good - fresh, crispy, juicy.

Jerusalem artichoke salad

Jerusalem artichoke salad is a vitamin storm on your plate. One serving of this salad is enough to provide the body with the daily requirement of most vitamins and nutrients. Let's cook!

Radish salad with sour cream

Radish salad with sour cream is a salad that needs no introduction. The combination of just a few simple ingredients will bring you a fantastic gastronomic pleasure.

Radish and cucumber salad

Prepare the most perfect spring salad from fresh radishes and cucumbers, and recharge your body, weakened over the winter, with a portion of delicious vitamins! A simple recipe for radish and cucumber salad - read on!

Sorrel salad

A wonderful salad of sorrel leaves - for your attention. If the sorrel is young and tender, then the salad turns out to be of simply amazing taste. I am sharing simple instructions on how to prepare it.

Cabbage and radish salad

Cabbage and radish salad is an easy-to-digest and easy-to-prepare salad for lunch or dinner made from fresh young radishes and equally fresh white cabbage.

Radish salad

Seasonal radish salad is the first harbinger of the approaching summer. In the month of May, you want to eat a salad of fresh radishes every day - your body has missed ripe seasonal vegetables so much over the winter.

Potato salad

A recipe for making potato salad in the best traditions of German cuisine. An incredibly satisfying, high-calorie and, at the same time, budget salad - I recommend that students take note first of all :)

Salad with arugula and tomatoes

Salad with arugula and tomatoes is a classic summer salad, especially common in Mediterranean cuisine. Preparing a salad with arugula and tomatoes means saturating yourself with vitamins for the whole day.

Chinese cabbage salad

Chinese cabbage salad is a light, fresh, summer salad that is great served as a side dish for something heartier, or as a separate dish. A simple recipe for Chinese cabbage salad - for you!

Radish and carrot salad

Radish and carrot salad is a cheap, light and healthy vegetable salad that can be served separately or as a side dish for meat or fish. A simple recipe for radish and carrot salad - for you!

Green radish salad

A grater and a few fresh vegetables are all you need to make a green radish salad. The salad turns out to be light, vitamin-packed, and dietary - just like a vegetable salad should be.

Salad with bell pepper

Tri-color bell pepper salad is one of my favorite summer salads. Color, taste, aroma, healthfulness - everything in this salad is perfect. I'm telling you how to make a salad with bell peppers.

Caesar salad with chicken and croutons

A simple recipe for making a popular restaurant salad with chicken pieces and breadcrumbs. It's incredibly simple to prepare, but everyone will love it!

Salad "Carrot"

An original salad with carrots and mushrooms for the holiday table. Carrot salad is not only beautiful and tasty, but also healthy, because carrots contain many vitamins.

Salad "Male Power"

Recipe for the “Male Power” salad. Those people who care about their health, especially men, will not refuse to try this healthy and tasty salad.

Beetroot salad with prunes and walnuts

Beet salad made from beets with prunes and walnuts, dressed with mayonnaise, is one of the traditional salads of modern Ukrainian cuisine. If you like beets, you will like the salad.

Salad with mustard dressing and cherry tomatoes

Salad with mustard dressing and tomatoes is my favorite summer salad. I don't like any food combination as much as this one. Favorite vegetables, great dressing - and a great salad on your table.

Salad "Olivier"

Classic recipe for Olivier salad. Traditional salad on our holiday tables. I’ll tell you how to prepare Olivier salad so that everyone is happy!

Tomato salad with feta and basil dressing

A simple but very tasty salad with tomatoes that does not require any heat treatment. The composition of the main ingredients is quite simple and familiar. The dressing gives this salad its zest.

Greek salad

I bring to your attention a classic Greek salad recipe. I think of the huge number of recipes for Greek salads, this one is the most successful. I'm telling you how to make Greek salad!

Spicy salad with avocado and tomatoes

This is a very easy to prepare, quite trivial in terms of ingredients, but rich in flavor, spicy salad with avocado. A summer option for a quick and easy snack.

Iceberg salad

This light salad will be a wonderful side dish for any meat or fish dish. It contains chlorophyll, which stimulates the immune system, and folic acid, which regulates many processes in the body.

Spring salad with French dressing

Spring salad with French dressing is a “couldn’t get any simpler” salad, but how tasty and aesthetically perfect it is is beyond words. This is what I call a good salad.

Beetroot salad with tangerines

Beetroot salad with tangerines is a very original salad with a bright and unusual taste. The combination seems scary at first, but try it - and your opinion about the combination of beets and tangerines will change!

Black bean salad

Black bean salad is a very flavorful, colorful, fresh and delicious salad common in Mexican cuisine. There they call it salsa, but we will call this dish traditionally - salad.

Japanese potato salad

Japanese potato salad is something you've definitely never tried before. The most ordinary, familiar vegetables give birth to a Japanese salad that is completely unexpected in taste and design.

Raw beet salad

To make a beet salad, you don’t have to cook it. I’m telling you how to make a simple but very tasty raw beet salad.

Salad with tomatoes, avocado and shrimp

Tomato, Avocado and Shrimp Salad is a fairly easy to prepare salad that tastes to the highest standards. Surprise your guests or family with this salad! :)

Salad with radishes and cottage cheese

Salad with radishes and cottage cheese is not just a delicious salad, but also a real vitamin bomb. The combination of radish and cottage cheese will not only feed you, but also saturate your body with a large portion of calcium.

Broccoli salad with raisins and seeds

If you love discovering unexpectedly delicious food combinations, you'll probably love this broccoli salad with raisins and seeds. Easy to prepare, but very tasty.

Spinach and radish salad

Spinach and radish salad is a storehouse of vitamins in your plate. A healthy vegetable salad, a small portion of which will provide your body with the daily requirement of various vitamins and nutrients.

Cauliflower, cucumber and pasta salad

Cauliflower, cucumber and pasta salad - original, isn't it? The combination of ingredients is strange and unusual, but believe me - it is really very tasty! :)

Spanish red cabbage

Spanish red cabbage is a wonderful vegetable side dish for meat or poultry dishes and a good stand-alone vegetable dish. Simple ingredients - amazing results!

Sweet pepper salad

I bring to your attention a very simple summer raw salad made from sweet peppers - it takes just 15 minutes to prepare, but it turns out very tasty and original. Great combination of products.

Shopska salad

Shopska salad is a popular Eastern European dish, considered the national dish of Bulgaria. It turns out very fresh and light - just what you need in summer weather.

Vinaigrette

Vinaigrette salad is a very popular and tasty dish. I present a classic Vinaigrette recipe that you can easily prepare at home.

Salad with Chinese cabbage

Recipe for making a salad of Chinese cabbage, cucumber, boiled eggs, green onions and mayonnaise.

Korean carrots (Korean carrots)

Popular light salad Carrots in Korean. Homemade recipe for spicy Korean carrots.

AND .
For all the wealth of salads and wonderful dishes from different nations of the world, see the relevant sections
Part 2. About preparing salads
1st page

HOW TO COOK SALADS

The popularity of salads is great for the simple reason that they occupy a leading place in healing and dietary nutrition, and their uses are quite diverse: salads can be either the main dish of the diet, or an appetizer or side dish. They can be served in salad bowls, vases, placed on bread.

For salads, raw, cold or hot processed vegetables and fruits, salted or pickled, with or without the addition of other ingredients, as well as flavor-enhancing or flavoring dressings and spices, are used.

This section provides tips for preparing salads.

HOW TO COOK VEGETABLE SALADS

You can limit yourself to sweet, flour, and fatty foods, but not vegetables. Vegetable salads are recommended to be eaten all year round and preferably every day. The more greens we eat, the better we feel. Vegetable salads not only stimulate the appetite, but also enrich the diet with valuable mineral salts, vitamins and other substances necessary for humans. It is important to teach children to eat salads; they especially need vitamins.

Salads are good both as an appetizer and as a side dish; they can be served for breakfast, lunch, and dinner. The aroma of green vegetables is given by the essential oils they contain. They stimulate the appetite, promote good digestion, and therefore increase the digestibility of food. And the fiber that leafy greens are rich in stimulates intestinal motility.

The following vegetables are especially suitable for salad: cabbage, green lettuce, celery, cucumbers, radishes, onions, tomatoes, watercress, parsley, etc. Cabbage contains 10 times more calcium than green salad, and is better absorbed by most people.

Helpful Tips:

Beets and potatoes need to be boiled whole, cooled and peeled.

Boil carrots, turnips, rutabaga peeled whole or simmer chopped with the addition of vegetable oil.

Tomatoes used for salads must be ripe and firm. If you need to peel the tomatoes, place them in boiling water for a minute. For tomatoes intended for stuffing, cut off the top part and then remove the seeds along with the juice.

Carrots, turnips, rutabaga, used raw in salads, are peeled, washed and cut into strips.

Salad celery, parsley, and dill are peeled and stored wrapped in damp gauze in a dark, cool place so that their color does not change.

Potatoes for salad should be boiled unpeeled and peeled after they have cooled.

To prevent potatoes from boiling in their skins when boiling, you need to salt them (0.5 teaspoon of salt per 1 kg of potatoes).

Potatoes will turn out tasty if you add a little garlic to the water in which they are boiled.

Potatoes should be cooked over moderate heat so that the starch swells evenly. When the heat is high, the outside of the potato bursts but the inside remains raw.

Potatoes won't burst in the oven if you prick each potato with a fork.

Once cooled, the potatoes should be peeled and cut into slices or cubes in accordance with the cutting form of other products.

Canned vegetables (peas, beans, carrots, beets, tomatoes) should be placed on a sieve or colander to drain before using for salad.

Peel and rinse onions and green onions. Cut the onions into slices, which are then disassembled into rings. To remove excess bitterness, chopped onions can be poured with table vinegar. It is recommended to chop green onions finely for salads, and for garnishing dishes - 3-4 cm long.

Cucumbers need to be washed, peeled and cut into slices, strips or cubes. Fresh cucumbers from greenhouses and greenhouses are usually not peeled.

For cabbage, first of all, you need to remove the contaminated leaves, then wash the head of cabbage well, cut it into two or four parts, cut out the stalk and place it in cold salted water for a while (at the rate of 50-60 g of salt per 1 liter of water). After this, rinse and chop the chopped parts of the head of cabbage again.

Sort the sauerkraut and squeeze out the brine. If the cabbage is very sour, it should be washed in cold water.

Celery prepared for salad must be sorted and freed from diseased leaves. Cut off the roots, clean the dark parts of the stems with a knife, rinse well in clean water, after soaking in cold water for 1-2 hours.

Separate the parsley and dill from the stems and rinse thoroughly. Branches of greenery are used to decorate salads, and the stems are used for cooking broths and sauces.