The main ingredients of the spring salad are, of course, fresh cucumbers, greens in the form of onion feathers, parsley, dill, you can also add radishes and cabbage. But all these vegetables are best served in conjunction with vegetable oil or vegetable fats (sour cream, cream or mayonnaise).
The greater the variety of vegetables, the greater the benefits of a spring salad that will help our bodies cope with beriberi after a long and cold winter.
In addition to vitamins, this salad saturates the body with fiber, which normalizes the functioning of the gastrointestinal tract. Salad is rightfully considered dietary as it is easily digestible and brings only benefits.
SALAD INGREDIENTS:
Fresh cabbage 100-150 grams.
Fresh cucumber 2-3 pcs.
Radishes 3-4 pcs.
A bunch of dill.
A bunch of green onion feathers.
3-4 boiled eggs.
INGREDIENTS FOR DRESSING:
Sour cream 100 grams.
Olive oil 25-30 grams (can be replaced with any vegetable). 4-5 tablespoons.
Lemon juice 15-20 grams. Tablespoon
10-15 grams of mustard ready. Tea spoon
Salt pepper to taste.
A teaspoon of honey.
COOKING PROCESS:
☑ Let's start cooking spring. It needs to be shredded.
☑ Then cut the straw in half for greater convenience.
☑ After the cabbage, cut the cucumber. It can be cut in any shape.
☑ Mode radishes into quarters then quarters in half.
☑ Finely chop the dill.
☑ Cut the green onion.
☑ Eggs are pre-cooked and cooled to room temperature. Cut them with an egg cutter. 
☑ If you don't have it on hand, you can cut the eggs into cubes.
☑ We put all the chopped vegetables in a bowl and proceed to prepare the dressing for our salad.
THE PROCESS OF PREPARING THE REFILLING:
☑ In a bowl, mix all the ingredients and mix everything well until smooth with a whisk.
☑ We send our dressing to vegetables and mix everything well.
☑ If necessary, you can salt to your liking.
☑ Spring salad of fresh vegetables is ready to eat
Enjoy your meal.
This salad has been popular for hundreds of years. And its relevance is growing every day. It is not difficult to cook it; it is important to cook it only from fresh vegetables, as wilted cucumbers or greens can give off bitterness, which will definitely spoil your culinary masterpiece.
INGREDIENTS:
2-tomatoes.
1-2 fresh cucumbers.
0.5 onion heads.
Parsley, dill, cilantro optional.
Salt and allspice to taste.
Vegetable oil for dressing.
COOKING PROCESS:
☑ Rinse vegetables well under running water.
☑ If the cucumber does not give off bitterness, then you can not remove the peel from it, but be sure to cut off the “ass”.
☑ Cut tomatoes only with a well-sharpened knife. If you cut with a blunt knife, all the juices will flow out of the tomato and the salad will not be so juicy. And in general, the knife of a good cook should always be sharp.
☑ Onion cut into half rings.
☑ Tomatoes diced mode.
☑ Cucumbers are also cut into cubes.
☑ Finely chop the greens and send this whole story into one large bowl.
☑Salt, pepper, season with vegetable oil and mix well, lifting vegetables from the bottom.
☑ Be sure to check for salt before serving.
Now your salad is completely ready to be served on the table. Bon appetit.
Salad with cucumber garlic and sesame seeds video
Very original salad recipe. There is something new in this salad, namely, combinations of such products as cucumber, garlic and sesame, I think you don’t see such a combination every day. Nevertheless, the salad is very edible.
Enjoy your meal.
Spring salad with chicken breast and cheese
Chicken meat, especially the breast, will complement the vegetables in the salad well, so why not make a spring salad with the addition of chicken meat. It will turn out tasty and satisfying. Two in one so to speak.
INGREDIENTS:
Tomatoes 2-3 pcs.
Chicken fillet 200-250 grams.
Hard cheese 120-150 grams.
Some greens (lettuce, dill)
Sour cream or mayonnaise.
Canned corn 1 can.
Canned pineapple (pieces).
Salt pepper to taste.
COOKING PROCESS:
☑ Boil the chicken fillet, cut into cubes and fry in a pan until a pleasant blush appears.
☑ Wash the tomatoes and cut into cubes.
☑ Grate the cheese.
☑ Finely chop lettuce or dill.
☑ It remains to collect the salad. Put the sliced food into a deep bowl.
☑ We open canned foods (pineapple and corn), drain the brine and send the contents to the rest of the products.
Corn can be replaced with green peas or beans.
☑ Dress the salad with sour cream or mayonnaise, salt and mix everything well. Taste for salt, add salt if necessary.
Leave the salad for 20-30 minutes to soak. And in the future it will already be possible to lay it out in salad bowls and serve it to the table.
Enjoy your meal!!!
Winter, with its harsh weather, cold and winds, has finally given up its positions. Healthy tired of conservation and fatty foods, our body, more than ever, requires a light and juicy vitamin treat to restore immunity and vitality. Exactly spring salad will become your good assistant in strengthening your health and will return your ideal forms!
Here are some recipes for fresh fruits and vegetables
Classic spring salad
Sweet pepper 1 pc;
Cucumbers 2 pcs;
Tomatoes 3 pcs;
Radishes - 2 pcs;
Onion - 1 piece of medium size;
Greens to taste - 2 bunches;
Olive oil.
The well-known dish is prepared simply: the vegetables are cut into thin strips: this way the ingredients will be better saturated with the dressing and will crunch more deliciously. We cut the onion into half rings and separate the arcs from each other. You can hold the onion in a marinade made from sunflower oil and vinegar in a 1: 1 ratio for half an hour, so the dish will acquire some piquancy. Then add the pickled onion to the chopped vegetables, finely chop the greens (parsley and dill), add 1-2 tablespoons of olive oil, salt a little and mix. Let the salad brew for 20 minutes and serve.
Semi-flower
Each hostess can call this salad in its own way, but the unique taste of the dish is recognizable under any name. The recipe for this spring salad is ideal for those who want to taste fresh vegetables, but are unable to give up their usual “winter” products.
Compound:
- meat filling (ham or boiled pork, half-smoked sausage) only 100-150 g;
- hard cheese - 100 g
- vegetables - pepper, cucumber, tomato - 1 piece of medium size;
- canned peas and corn - 0.5 cans or 1 small;
- mayonnaise - 150 g;
- crackers with bacon flavor - 1 pack.
To prepare the dish, you will need a large flat dish, chopped ingredients should be laid out in mounds on it. Vegetables and meat are cut into small strips and unloaded in separate neat piles. Cheese is rubbed into the center of the dish on a coarse grater, corn and peas are evenly scattered on the total mass.
Just before serving, crackers are added to the salad and seasoned with a small amount of mayonnaise, and gently but thoroughly mixed on a flat dish with two forks. Just don't overdo it with the sauce, otherwise the mayonnaise will drip down with the juice, and the salad will be too watery.
Rainbow
Compound:
- red cabbage - 1 head;
- carrots - 1pc;
- red and green apple - 1 pc;
- lemon - 1 piece;
- dried apricots - 100 g;
- walnuts - 7-8 peeled kernels;
- parsley - 1 bunch;
- vegetable oil.
Cooking:
Shredded cabbage, coarsely grated carrots, finely chopped apples, season with the juice of half a lemon. Pour the washed dried apricots with boiling water, let it brew for 5 minutes and cut into thin strips, chop the nuts thoroughly. In a deep bowl, combine the resulting ingredients with chopped zest and juice of the second half of a lemon, add finely chopped parsley and 1-2 tablespoons of oil. Mix thoroughly and serve.
Spicy 
Compound:
- chicken fillet - 300 g;
- oranges - 1 pc;
- greens to taste;
- lemon - 1 piece;
- mayonnaise - 150 g;
- quail eggs - 10 pcs.
Cooking:
Cut the boiled chicken fillet and orange into small cubes, cut five boiled eggs into thin half rings and mix everything with chopped herbs. Season the salad with a mixture of mayonnaise and the juice of half a lemon. The whole salad is laid out on a flat dish with a neat slide and decorated with halves of the remaining quail eggs.
Spicy
Compound:
- turkey fillet - 400 g;
- soy sauce;
- sweet pepper - 1 pc;
- lettuce;
- green onions and parsley - 1 bunch each;
- some mayonnaise.
Cooking:
The turkey fillet, cut into small pieces, is fried over low heat, then soy sauce is poured into it and stewed for 15-20 minutes. Pepper and greens are finely chopped, turkey is added to them, everything is mixed with mayonnaise and served on the table on lettuce leaves lying on a flat dish.
Try to cook one of the proposed recipes for spring salads - and feel how spring is knocking on your house and fills you from the inside!
Svetlana Zharkova for the Women's magazine "Charm"
After many days of cold winter, each person needs to nourish his body with vitamins. In the coming spring and summer, you need to immerse yourself in full strength and with perfect dedication. To do this, you need to relax not only the soul, but also gain physical strength. This applies not only to a particular person personally, but also to all members of his family.
It is very important to please yourself and all your loved ones with healthy, tasty, summer dishes, preferably salads.
.Summer is the time when nature very generously shares its wealth of fruits, vegetables and herbs with man. All this can be plucked from the garden or bought fresh on the market. With the help of various summer salads, you can both nourish your body with useful substances after the cold weather, and provide yourself with them for the upcoming winter.
Vegetables and fruits will become faithful assistants in achieving such goals. In summer, they will not only nourish and give strength, but also provide a certain cooling effect. Fresh light foods are very rich in water, minerals, vitamins, that is, everything that a person loses on hot summer days.
In the summer there is absolutely no desire to eat something heavy and fatty, that is, I don’t feel like eating fried meat and even fish at all. Summer light salads meet all the needs associated with the desire to consume something nutritious, but at the same time tasty and light. Salads made from fresh vegetables are not only very light, but also have perfect taste, and more importantly, such dishes are perfectly digested.
Benefits of Summer Light Salads
The main advantage of light summer salads is that you can eat them in absolutely unlimited quantities, that is, for breakfast, for lunch, and also for dinner. In this case, you do not have to fear that a couple of kilograms will be added to the total weight. For those who care about their figure, as well as for those who want to lose weight, this is an ideal diet. You can eat salads for a long time and feel lightness, comfort and a significant improvement in overall well-being.
Another important advantage is that light salads can be used as a main course, as well as as an addition to a more serious meal. This allows you to diversify the daily menu as much as possible, you can experiment and invent and look for something new.
This article presents the simplest and lightest salads, but it’s worth noting right away that this is only a fraction of the entire proposed variety that exists. Even this minimum is quite enough to make the menu varied, bring great pleasure to loved ones, and also get great benefits and pleasure.
Light salad with radish
This is one of the simplest and healthiest salads that can be prepared in a few minutes.
- 300 grams of radish;
- 4 pre-boiled eggs;
- 100 grams of fresh green onions;
- 30 grams of dill and the same amount of parsley;
- sour cream or other light dressing sauce.
Eggs need to be cut into relatively small pieces, radishes in circles, greens are chopped very finely. All ingredients are thoroughly mixed, sauce and salt are added according to taste preferences.
color salad
This salad is similar to the one presented above, just a small amount of cabbage is added, and oil is used as a dressing.
- 400 grams of cauliflower;
- 350 grams of fresh radish;
- 1 small lemon;
- 50 g vegetable, preferably olive oil;
- 40 grams of different greens and green onions;
- for taste sugar, salt, pepper.
Radishes should be cut into slices. Cabbage is divided into separate inflorescences, boiled in slightly salty water and cooled. After that, everything is thoroughly mixed and laid out in a prepared salad bowl. The mixture is seasoned with oil and spices and finely chopped herbs.
Salad Smart
This is a favorite salad of many, which is made from fresh cucumbers and eggs. The dish is very tasty, and if desired, it can be decorated and served when meeting guests, as it looks very attractive.
- 300 grams of fresh cucumber;
- 3 boiled eggs;
- 1 spoon of lemon juice;
- 3 tablespoons of light non-fat sour cream, herbs and
salt.
For cooking, it is necessary to cut the cucumbers into strips, roughly also cut the egg white, and it is better to finely chop the yolk along with the greens. The components are thoroughly mixed, everything is seasoned with lemon juice and sour cream. To give the dish a solemn look, you need to decorate it a little with finely chopped greens and one yolk.
The salad will look perfect laid out in a slide. From the greens it is worth making a rim around the edge, and grate the yolk in the very middle
.Salad "Freshness"
This is one of the freshest salads that gives the perfect refreshing effect, has a sweet and sour taste. Ideal with dishes such as boiled potatoes, fish, meat, and just bread.
To prepare a salad, you will need to take one fruit of a radish, apple, cucumber, carrot, onion. As a dressing, a spoonful of greens, a clove of garlic, a spoonful of oil and vinegar are used. Salt and sugar are added to taste.
All vegetables are washed, peeled and rubbed on large graters. The onion should be cut into thin strips, pour over the prepared vinegar and let it brew a little before adding. Garlic and herbs are finely chopped, and then all the ingredients are transferred to a salad bowl and seasoned with oil and seasonings.
celery salad
Celery is rich in various vitamins, useful minerals, proteins and acids. This plant is able to effectively slow down various aging processes, has a positive effect on digestion, calms the nerves, cleanses the body of harmful toxins, and also has an ideal effect on the skin. Salads with celery are always very tasty and healthy.
The product is ideally combined with fresh cucumbers, with herbs. You can experiment with celery as much as you like, add it to a variety of dishes and at the same time be sure that the product will not spoil the taste of the salad, moreover, it will make them tastier and healthier.
- 150 grams of celery;
- 2 small carrots;
- 1 apple, preferably green, with a slight sourness;
- 3 tablespoons of not very fat sour cream;
- 1.5 tablespoons lemon juice and salt
The celery root is thoroughly peeled, then rubbed on a grater along with carrots and an apple. Everything is mixed, sour cream, lemon and salt are added.
fresh cabbage salad
Cabbage is the dream of every person who wants to lose weight and feel very good. This product contains tartonic acid, which effectively prevents the formation of fats from carbohydrates. Salads prepared from fresh cabbage are very healthy and tasty, they must be on the table.
- 1 small head of cabbage;
- 1 carrot;
- celery - amount to taste;
- 1 cucumber, you can also add sweet pepper;
- 2 cloves of garlic;
- as a dressing - olive oil and salt.
Carrots should be grated on a coarse grater, cabbage, celery, garlic and greens should be chopped. The mass is seasoned with oil, and it is better if it is fragrant vegetable and olive, with a little lemon juice.
Salad "Health"
This is one of the healthiest salads that is easy and simple to make in the summer.
- ¼ small from a small head of early cabbage;
- 1 bunch of lettuce;
- 1 fresh cucumber, apple, sweet pepper, tomato;
- 2 tablespoons chopped walnuts;
- mustard, oil, pepper are used for dressing,
salt.
Vegetables are thoroughly washed, peeled and cut into small strips. You can grate the apple and cucumber on a coarse grater, and chop the cabbage and then mash it a little with your hands. Everything is mixed and laid out in a salad bowl, then seasoned with the listed ingredients. Top everything with nuts. To give the dish a little zest, you should add a little basil and garlic.
Cabbage and prunes salad
A healthy salad that has a beneficial effect on digestion and overall health.
- 300 grams of cabbage;
- 1 glass of prunes;
- 1 carrot;
- sugar, cumin, lemon juice and 2 tablespoons of oil.
To prepare the dish, you need to chop the cabbage, pour a little boiling water over it and put it in a colander. Everything is placed in a container and sprinkled with salt and sugar. Grated carrots and finely chopped prunes are added. After mixing, cumin and lemon juice with oil are added. The taste is simply unreal!
Green bean salad
Green bean salads are very healthy and tasty. Cooking doesn't take long.
- 200 grams of beans;
- 25 grams of cheese, strictly hard varieties;
- 1 tablespoon of oil, a little lemon juice and a small amount of greens.
The beans are peeled and boiled in slightly salted water. The cheese is cut into very thin slices and added to the beans. The mixture is seasoned with oil and lemon, and everything is sprinkled with herbs on top.
Zucchini appetizer salad
Salads with zucchini will appeal to everyone, without exception, even the most demanding gourmets.
- 1 zucchini;
- 2-3 cloves of garlic;
- oil for frying;
- parsley;
- mayonnaise or sour cream, as well as salt to taste.
Zucchini is peeled, cut into small pieces and fried in oil. After the product has completely cooled down, garlic, salt, sour cream and herbs are added.
Zucchini, if desired, can be replaced with eggplant and get a completely new, very tasty dish.
.Beetroot and Green Onion Salad
As soon as fresh beets appear, you should definitely make a tasty and healthy salad that is filled with vitamins and is characterized by ideal taste. Beets are a product that retains its useful qualities for a long time even after heat treatment. In addition, beets are optimally combined with different products, so you can effectively diversify the menu from it.
- 200 grams of boiled, as well as 100 grams of fresh beets;
- 100 g green onions;
- a little vegetable oil, salt and sugar.
Beets are processed on a coarse grater, mixed with the rest of the ingredients and seasoned with dressing. Beets can be used boiled. The product is cut into strips, young potatoes, pre-cooked, are added. Everything is mixed and filled with oil. Also, beets can be made with apples and tomatoes, with radishes and just with herbs. There can be a lot of options, but all types of salads will be very healthy and tasty.
Salad "Polyanka"
This is a special light salad that can be prepared not only in summer, but at any time of the year. You can make it very quickly, and the result is a delicious dish.
- 4 boiled young potatoes;
- 2 radishes;
- 3 boiled carrots;
- 2 eggs;
- greens, mayonnaise and a little salt.
All components are rubbed on a coarse grater, except for radish, from which you need to squeeze the juice and use it for dressing. Salad with a container is laid out in layers, everything is soaked with sour cream or mayonnaise. In addition, each layer must be salted. The sequence of layers is as follows - potatoes, radish, carrots and eggs. At the end, everything is sprinkled with greens, and you can also use mushrooms for decoration.
Summing up
If you have an appetite and at the same time there is a desire to keep your figure and nourish your body with healthy foods, it's time to cook one of the light salads listed above.
This is an ideal opportunity to replenish your diet with vitamins and minerals, reduce weight or maintain weight loss results, and boost your immunity. Bon appetit with healthy and tasty products!
There are subtleties in the preparation of spring salads. For example, it is better to tear greens for salad with your hands - this way vitamins are better preserved in it. Spring salads are prepared from fresh vegetables and herbs, and in order for them not to give a lot of juice, they need to be salted and seasoned immediately before serving. To prevent food from falling out of the bowl when mixing and not losing shape, use special spoons or mix the salad with long forks.
Spring salads are divided into several conditional types. Mixed salads are prepared by mixing all the ingredients and dressing with a special sauce made from vegetable oil, sour cream (less often mayonnaise). The finished salad is laid out in a chilled salad bowl, poured with the rest of the sauce and decorated to taste. Salads filled with sauce or dressing are served a little differently: the products are laid out in portioned salad bowls in layers or mixed and poured with sauce. Such spring salads are usually prepared from very tender products that easily lose their shape. Recently, this method of serving salads has been increasingly used: products and several types of sauces and dressings are laid out on separate plates - each eater chooses products and dressings to taste for himself.
In principle, a salad can be made from anything, and if you have several types of fresh vegetables and herbs at your disposal, mixing a tasty and healthy salad will not be difficult. The main thing to remember about the compatibility of products. Cucumbers, for example, go well with eggs, fresh herbs, lettuce, tomatoes, boiled potatoes, radishes, sweet and hot peppers, apples, garlic, cheese, cottage cheese, yogurt, and white or rye bread croutons. Tomatoes look great with fresh herbs, onions and green onions, all kinds of green salad, olives and black olives, fresh and baked sweet peppers, hot peppers, pasta, rice, barley, cheese, cottage cheese, sour cream. White cabbage can be mixed with fresh carrots and beets, fresh cucumbers and radishes, onions and green onions, sweet and hot peppers, fresh herbs, celery root, grapes, and citrus fruits. And these are just the main combinations, so to speak, classics, but if you turn on fantasy?
The same can be said about dressings for fresh spring salads. Spring salads can be seasoned with high-quality unrefined vegetable oils in their pure, so to speak, form - olive, corn, sunflower, linseed, cedar, amaranth, sesame, etc. And you can add a variety of ingredients to them, which will allow your salad to sparkle with new shades of taste. Here are some examples of salad dressings:
Lemon juice, black ground pepper, salt. 
. Vegetable oil, vinegar (wine, fruit or balsamic), ground black pepper, salt.
. Vegetable oil, lemon juice, mustard (both regular and whole grain), ground black pepper, salt.
. Vegetable oil, crushed garlic, ground black pepper, salt.
. Mayonnaise or sour cream, crushed garlic, chopped herbs, lemon juice.
. Sour cream or mayonnaise, crushed tomatoes and garlic.
Spring is the time to pay attention to the vitamins that grow literally under our feet. We are talking about wild edible herbs. From the first warm days, young green sprouts full of living vitamins stretch from the ground. And that's all we need! And there are no costs, except for a trip to clean places. You need to collect wild herbs far from the city limits, away from the roads and railways, and preferably generally away from the "benefits" of civilization. Nettle, dandelion, plantain, burdock, wild sorrel (by the way, it is much tastier than “homemade”), mint, lemon balm, gout, wood lice (yes, that very weed!) and many other herbs are suitable for food. Collect young leaves, they are more tender and tastier.
Some herbs can be dried and used as a flavorful and healthy condiment in soups and sauces. A very interesting green dressing is obtained from nettles, dried sorrel will add sourness to your sauces, and mint or lemon balm will add flavor to compote or tea. Dried herbs should be crushed and stored in tightly sealed jars.
But back to our spring salads. the site "Culinary Eden" offers you several recipes for spring salads with both garden and wild plants. You can modify any recipe or even come up with something of your own, branded, different from others, most importantly, remember that in a good salad the number of ingredients should not exceed 4-5 - this is how the taste of food and dressing is revealed in the best way. Although, as they say, the taste and color ...
Ingredients:
500 g cabbage
1 celery stalk
4-6 cherry tomatoes
1 bunch dill or green onion
a pinch of hot red pepper.
Sauce:
1 tbsp mustard,
2 tsp fuck,
1 tsp tobasco sauce,
2 tsp red wine vinegar,
5 tbsp vegetable oil,
salt, black ground pepper - to taste.
Cooking:
Chop the cabbage, remember with salt, add thinly sliced celery, chopped herbs and a pinch of pepper. Cut cherry tomatoes in half or quarters. Combine all dressing ingredients, dress salad, toss and let stand for 1 hour.
Ingredients:
1 avocado
1 apple
1 lime
1 kiwi
2 tbsp peeled pistachios,
1 tbsp liquid honey,
fresh mint - for decoration.
Cooking:
Cut kiwi and apple into slices, avocado into cubes. Squeeze lime juice, mix with honey and dress the salad. Garnish with nuts and herbs.
Ingredients:
200 g salad greens (a mixture of lettuce leaves - lettuce, romanno, iceberg, lettuce, etc.),
2 fresh cucumbers
100 g hard cheese,
100 g natural yogurt,
2 boiled eggs
salt - to taste.
Cooking:
Cut the cucumbers into thin strips, eggs into cubes, grate the cheese on a coarse grater. Tear salad greens with your hands. Combine all ingredients and season with yogurt and salt.
Ingredients:
300 g daikon
250 g fresh carrots,
1 sour apple
1 orange
½ lemon
3 tbsp vegetable oil,
1 tsp honey,
salt - to taste.
Cooking:
Grate the daikon on a coarse grater, add salt and let stand to let the juice come out. Squeeze out the juice. Grate apple and carrot on a coarse grater, mix with daikon. Peel the orange, divide into slices, remove the films and cut into pieces. Pour the orange juice released during these manipulations into the salad. Dilute honey in lemon juice, add salt and vegetable oil. Dress up the salad.
Ingredients:
5 fresh cucumbers
20 plantain leaves,
1 onion
1 boiled egg
2 tbsp chopped green dill,
salt, ground black pepper, vinegar - to taste.
Cooking:
Cut plantain leaves, cucumbers into strips, onions and eggs into small cubes. Mix all the ingredients, salt, pepper and pour vinegar (it can be replaced with citric acid).
Ingredients:
120 g plantain leaves,
50 g nettle leaves,
1 small onion
50 g horseradish
1 egg
1-2 tbsp sour cream
salt, apple cider vinegar - to taste.
Cooking:
Leaves of plantain and nettle scalded with boiling water for 1-2 minutes, then put on a sieve. Chop the greens, onion and egg, grate the horseradish and dress the salad with sour cream mixed with vinegar and salt.
Salad of parsley and burdock
Ingredients:
120 g young burdock leaves,
½ bunch of parsley,
20 g horseradish
2-3 tbsp sour cream
salt - to taste.
Cooking:
Scald burdock leaves with boiling water and pat dry. Grind burdock, parsley, grate horseradish and season with sour cream and salt.
Ingredients:
300 g fresh nettle leaves,
200 g sorrel (preferably wild),
200 g plantain leaves,
100 g green onions,
50 g dandelion leaves,
2 boiled eggs
mayonnaise or vegetable oil, salt - to taste.
Cooking:
Soak dandelion leaves in cold water for half an hour. Grind all the greens, add chopped boiled eggs, salt and season with mayonnaise or vegetable oil to taste.
Snack Salad with Wild Herbs and Garlic.
Collect young leaves of nettle, dandelion, add dill and parsley to taste and desire. Soak dandelions in cold water to remove bitterness. Chop the greens, add garlic, crushed with salt to taste and mix. Put the resulting minced meat on lettuce leaves, wrap it in tubules and put it in a bowl. Pour 6-9% vinegar for 2-3 hours. Put on a flat dish, pour over with mayonnaise or sour cream and decorate with a boiled egg cut into 4-6 pieces.
Ingredients:
200 g sorrel
1 sour apple
½ bunch of green onions
20 g parsley,
2 cloves of garlic
150 ml sour cream
dill greens, salt - to taste.
Cooking:
Grate the apples on a coarse grater, cut the radish into half circles, chop the greens, rub the garlic with salt. Mix all the ingredients, season with sour cream and sprinkle with dill.
Ingredients:
300 g green salad,
4 boiled eggs
1 cucumber
30 g green onions,
sour cream, salt - to taste.
Cooking:
Tear the salad with your hands, grate the cucumber on a coarse grater, cut the eggs into cubes, chop the green onion. Combine all the ingredients, salt to taste and season with sour cream.
Ingredients:
1 chicken fillet
3-4 cherry tomatoes
1-2 fresh cucumbers
3 stalks of green onions
2 tbsp vegetable oil,
lettuce,
parsley, salt, ground black pepper, spices - to taste.
Cooking:
Boil the chicken fillet and cool. Cut into cubes. Chop the greens, pick the salad with your hands, cut the cucumbers into half circles, cut the cherry tomatoes into 2-4 slices. Combine all the ingredients, season with a mixture of vegetable oil with salt, pepper and spices to taste.
Salad with cheese dressing
Ingredients:
1 bunch lettuce
2-3 fresh cucumbers
5-6 pcs. radish,
200 g cherry tomatoes,
5-6 green onions,
herbs, salt - to taste.
Refueling:
125 g soft cheese (possible with mold),
4-5 tbsp vegetable oil,
1-2 garlic cloves,
½ lemon (juice)
ground black pepper - to taste.
Cooking:
Tear the lettuce leaves with your hands, cut the radishes and cucumbers into half circles, cut the cherry tomatoes into 2 or 4 parts, finely chop the greens and onions. Mix all ingredients. Prepare the dressing: mash the cheese with a fork, add vegetable oil, garlic, passed through a press, juice of half a lemon and mix well (you can use a blender). Dress the salad and mix gently.
Ingredients:
½ celery root
3-4 boiled eggs
1 small onion
1 apple
1-2 fresh cucumbers
100-150 g of cheese,
½ lemon (juice)
greens - to taste,
salt.
Sauce:
3 tbsp vegetable oil,
3 tbsp mayonnaise,
3 tbsp sour cream
a pinch of sugar.
Cooking:
Grate celery root and apple on a coarse grater. Drizzle with lemon juice immediately to keep apples from browning. Cut boiled eggs and cucumbers into cubes. Chop the onion. Cheese (preferably feta or unsalted cheese) cut into cubes. Mix all ingredients carefully. Combine dressing ingredients and pour over salad.
Enjoy your meal!
Larisa Shuftaykina
Winter is finally over, and the first spring vegetables and herbs appeared on the market stalls and at the eternal grannies at the bus stops. Here it is, happiness! Crispy radishes, fresh green onions, fragrant wild garlic, sour sorrel and much, much more can be combined into the most delicious spring salads. And how many benefits they have!
Spring salads also help in matters of weight loss - there are a lot of vitamins in them, a minimum of calories, and if you conjure with dressings and do not pour sour cream or mayonnaise with a generous hand, then you can eat such salads at least all day, the figure will only become slimmer and healthier.
Protein can be added to any delicious spring salads - a boiled egg, chicken breast or other boiled meat, any cheese, crab sticks or meat, corn or boiled beans. In this case, the salad can become a full dinner. However, any spring salad goes well with a good piece of pork - only without bread, please!
The site has collected for you some simple recipes for spring salads. Help yourself!
Salad "Spring"
Ingredients:
1 bunch of radishes
3-4 hard boiled eggs
1 small bunch of basil
sour cream, salt - to taste.
Cooking:
Thoroughly washed young radishes are cleaned of tops and tails, cut into thin circles or slices and put in a salad bowl or deep bowl. Send the basil, torn into small pieces with your hands, there. Chop the eggs very finely and mix with sour cream, add salt to taste. Then put the resulting dressing in a salad bowl with the rest of the ingredients and mix.
In this salad, you can use any other greens instead of basil.
Salad "Good mood"
Ingredients:
2 fresh cucumbers
3 apples
300-400 g of hard cheese,
1 bunch of green onions
1 garlic clove
mayonnaise and salt - to taste.
Cooking:
Cut the cheese into small cubes, apples and cucumbers into small neat pieces, green onions into thin rings, chop the garlic. Mix all the ingredients in a deep bowl, season with mayonnaise, salt and mix.
Salad of sorrel, eggs and potatoes
Ingredients:
1 large bunch of sorrel
6 boiled eggs
2 small boiled potatoes
1 boiled carrot
1 can of green peas
sour cream, salt - to taste.
Cooking:
Finely chop the pre-washed and dried sorrel. On a coarse grater, grate the potatoes, and cut the eggs and boiled carrots into small pieces. Put the ingredients in a bowl or salad bowl, add green peas, sour cream and salt to taste.
Salad "Vitamin" of sorrel, vegetables and herbs
Ingredients:
350 g white cabbage,
2-3 sweet peppers
100 g leaf lettuce,
1 bunch of sorrel
1 bunch of parsley
1 bunch dill,
1 carrot
½ st. cream,
salt - to taste.
Cooking:
Cut sweet pepper and cabbage into thin strips and send to a salad bowl. Add to them chopped or torn by hand lettuce leaves, chopped dill, parsley, sorrel cut into thin strips, carrots grated on a coarse grater. Salt the salad and season with cream, mix well.
Salad "Green"
Ingredients:
2 cucumbers
1 tomato
1 onion
1 garlic clove
1 bunch dill,
1 bunch of parsley
mustard oil - for dressing.
Cooking:
Roughly chop all the vegetables, except for the onion. Cut it into thin half rings, and fresh herbs into large pieces. Salt, pepper and season the salad with mustard oil. The whole secret of this salad lies precisely in mustard oil. You can use any other vegetable oil, however, the salad will clearly lose both in taste and originality.
Salad of vegetables and herbs "Delicious"
Ingredients:
4-6 large heads of radishes
2 small cucumbers
2 tomatoes
1 bunch of green onions,
1 red onion
dill, parsley - to taste,
salt, ground black pepper - to taste,
sour cream of maximum fat content.
Cooking:
Cut all the vegetables into equal squares or half circles, and the onion into thin half rings. In a deep bowl or salad bowl, combine radishes, tomatoes, onions and cucumbers, and then add chopped herbs, salt and pepper to taste. Then season the salad with sour cream and mix.
Salad "Country"
Ingredients:
1 bunch of wild garlic,
1 boiled potato
1 fresh cucumber
5 green onion feathers,
¼ red onion
1 small bunch of dill,
100 g canned green peas
2 tbsp. l. vegetable oil,
1 tsp lemon juice
salt, ground black pepper, mustard - to taste.
Cooking:
Cut potatoes and cucumber into small cubes, wild garlic and green onions - into 1 cm long pieces, red onion - into half rings, chop the dill. Combine all the ingredients, pour over the dressing, for the preparation of which mix vegetable oil, lemon juice, salt, pepper and mustard.
Salad "Spring Day"
Ingredients:
250-300 g of white cabbage,
2-3 carrots
1 bunch of green onions
2-3 garlic cloves,
3 art. l. vegetable oil,
1 tsp apple cider vinegar
1 tsp red ground pepper.
Cooking:
Chop the cabbage into thin strips, salt and rub lightly with your hands until the juice appears. Cut carrots into thin strips and mix with cabbage. Chop the garlic and green onions and combine them in a separate bowl, add ground red pepper to them, mix and send to the cabbage with carrots. Add vegetable oil, apple cider vinegar to the total mass and mix.
Vegetable salad with chicken breast
Ingredients:
1 chicken breast (boiled)
1 onion
200 g cherry tomatoes,
1 cucumber
bunch of lettuce
1 lemon
30-40 ml vegetable oil,
1 tbsp balsamic vinegar,
30 g pine nuts (if any).
Cooking:
Cut the boiled breast into thin strips. Chop the onion in half rings, cut the cucumber lengthwise into 8 parts. If the cucumber is long, cut it in half crosswise. Tear the salad with your hands. Place lettuce leaves in a salad bowl. Mix chicken, cucumbers and onions separately and place on salad. Combine vegetable oil and balsamic vinegar and pour over vegetables. Salt, sprinkle with nuts. Instead of nuts, you can take sesame seeds, and use olive oil in the dressing.
Radish salad with soy sauce
Ingredients:
1 large bunch of radishes
1 red bell pepper,
2 tbsp. l. soy sauce,
1 st. l. apple cider vinegar
1 st. l. Sahara,
1 st. l. vegetable oil,
salt - to taste.
Cooking:
Cut the radish into thin strips. Cut the sweet pepper also and fry in a pan with vegetable oil. In a deep salad bowl, combine radishes and fried peppers, salt, add sugar, season with apple cider vinegar and soy sauce and mix.
On the pages of our site there is still a great variety of different spring salads. We are waiting for you again!
Bon appetit and new culinary open!
Larisa Shuftaykina
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