Salads from fresh vegetables recipes with butter. Vegetable salads for every day

Vegetable salad - popular diet dish containing a large number of vitamins and minerals. Vegetables have a beneficial effect on the stomach, contributing to the digestion of food and the absorption of proteins, fats and carbohydrates. One of the first to prepare salads was the ancient Romans, who used olive oil, onions, endive and honey for this. In the Middle Ages, garlic, parsley and peppermint also began to be used. vegetable salads thanks to the availability and variety of ingredients, they can boast almost the most large quantity all kinds of recipes. For salads, you can use asparagus, tomatoes, peppers, garlic, green onion, parsley and many other vegetables combined with vinegar, vegetable oil, sour cream, mayonnaise and salt. Ready meal usually served cold fried meat or as an appetizer.

In the section "Vegetable salads" 655 recipes

Salad of beets, corn and onions

Vegetable salad of beetroot with corn is prepared very quickly. Add sweet for spiciness salad onion and a clove of garlic. For refueling lettuce will do fragrant vegetable oil- olive or sunflower. Instead of fresh parsley, you can add ...

red cabbage salad

Light salad of red cabbage co fresh cucumbers can be served not only as an appetizer, but also as a side dish for meat or fish. Cabbage combined with fresh cucumbers, seasoned with a mixture lemon juice with vegetable oil, will complement your daily...

Beet salad with suluguni cheese, cucumbers and kohlrabi

Beet salad with kohlrabi cabbage acquires a new, more complex, unusual taste if you add salt to it smoked cheese suluguni and pickled cucumbers. For spiciness, you can add finely chopped garlic to the salad and season everything with yogurt without...

Broccoli salad with carrots and garlic

Broccoli is very popular with adherents healthy eating and losing weight. It has a lot of protein, and protein nutritional properties close to meat protein. To get to know healthy cabbage, we suggest you master a simple salad recipe from ...

Cauliflower salad with tomatoes and eggs

Recipe simple salad from cauliflower with tomatoes and hard-boiled eggs can be served as a main dish for dinner or lunch. To keep the vegetable salad fresh, season it with mustard and thick balsamic sauce. Easy to learn, delicious and...

Salad with cheese and lentils

Salad with cheese and lentils gives a palette of taste, including the sharpness and sweetness of the Yalta onion, the saltiness of the cheese, the juiciness of tomatoes and bell peppers. Balances everything boiled lentils. She does not have her own well-defined taste, which is in vegetable ...

Baked pumpkin salad with beets and cheese

Recipe light salad from baked vegetables with the addition of salty cheese, it can be served as a side dish for meat or fish. For salad dressing, mix vegetable oil (olive or sunflower) with soy sauce and balsamic vinegar. This sauce is...

Vegetable salad with avocado, mango and corn

A recipe for an unusual vegetable salad, which includes avocado, mango, corn and greens. It will take quite a bit of time to prepare it, and as a result, you will have a delicious, bright, juicy salad that you want to eat right away. ...

Moroccan carrot salad with cumin

An interesting recipe for carrot salad with cumin exists in Moroccan cuisine. The salad set is minimal. A few sweet carrots, which are coarsely chopped and blanched, and a spicy butter dressing are enough. The ingredients in the recipe...

Sweet Potato, Carrot and Sunflower Seed Salad

Raw salad, incredible useful root crops has pleasant taste and interesting, bright appearance. It can be used as a light snack or a full meal(if you are on a diet). Thanks to the sweet potato, which contains...

Celery and carrot salad

The most delicate and aromatic of all root seasonings is celery. He renders positive action on the human body, for example, increases tone. Usually celery root is added to salads, broths, soups and stews. We offer test...

Watermelon salsa with cheese and corn

Watermelon salsa is regular recipe watermelon salad with vegetables and the most common salad dressing. Instead of cheese, you can use any young pickled cheese according to your taste. Add a little to the salad for a spice. Worcestershire sauce but if...

Chinese cabbage salad with egg, sesame and tomato

The Beijing cabbage salad recipe is easy and original in design, the preparation of which does not take much time. salad dressing with lemon and red pepper will give the dish a special piquancy. Sesame will add an unusual taste to the salad. If in...

Greek salad classic

Classic Greek salad is prepared from fresh vegetables, adding greenery according to the season. In addition to vegetables and greens, diced pickled cheese (feta, cheese) and olives are placed with the salad. In this salad, you can add a lettuce leaf cut into checkers, fresh ...

Spring salad with Adyghe cheese and linseed oil

The most common recipe spring salad from vegetables and herbs can be enriched by adding Adyghe cheese to it. The dish is not only healthy and tasty, but also beautiful. Adyghe cheese can be replaced with cheese or Imeretinsky. The main thing is that the cheese is...

Beet salad with sour cream and horseradish sauce

Grated table horseradish gives piquant sharpness, and sour cream softens the taste of horseradish. Fresh dill gives flavor. In general, the beetroot salad prepared according to this recipe turned out to be very satisfying due to cheese and eggs. By the way, cooking beetroot has its own small ...

Salad with sauerkraut and potatoes

Salad with sauerkraut and potatoes can be served as a side dish for meat or fish. For dressing, be sure to take fragrant sunflower oil. With him cabbage salad turns out really tasty. If a sauerkraut seems too salty...

Salad with celery and green peas

To maintain the strength of the body, a salad with celery and green peas will be useful. Sometimes it is simply called green for saturated color ingredients. Vegetable salad turns out to be unusually light, so it will perfectly fit into the diet of those who follow ...

Sauerkraut salad with onions

A sauerkraut salad recipe that can be served as a side dish with sausages or other meat dishes. Grated carrots and thinly sliced onions are additionally placed in a salad bowl for cabbage, and if the cabbage turns out to be too sour, then it must be washed before ...

vegetable salads. vegetable salads

The recipe for a long and healthy life is simple. According to nutritionists, you need to eat seven servings of fruits and vegetables a day to protect yourself from many serious ailments. Also proper nutrition, which is based on daily consumption dishes from vegetables and fruits, is a guarantee of delicate skin, thick hair and beautiful nails. Like it or not, vegetables are “our everything”, and their diversity allows you not to get bored with salads all your life.

Before making a salad, the vegetables must be thoroughly washed and cut. They may also go through some cooking. For example, for beetroot salad beets are boiled or baked. There are many warm salads, in which vegetables are also processed - for example, onions are sautéed with carrots. Of course, the most useful vegetable salads are mixtures of raw ingredients.

Vegetables in salads are perfectly combined with any food - meat, poultry, fish, seafood, mushrooms, cheese, nuts, herbs, eggs.

The taste of the salad is largely determined by the dressing used. The number of dressings for vegetable salads is striking in its diversity. These are not only vegetable oil, sour cream, mayonnaise, yogurt, well known to us, but original healthy sauces, which are prepared with healthy ingredients and significantly outperform fat mayonnaise. For example, a salad Chinese cabbage, potatoes, eggs, cucumber and green beans can be seasoned peanut sauce, which is prepared from peanuts, fish sauce, honey, coconut milk, onion, garlic and hot red pepper. Another original version for a healthy diet - ginger dressing. It can be filled carrot salad. To prepare ginger dressing, ginger and nuts are crushed and mixed with butter, honey and lemon juice.

For cabbage and carrot salads, a dressing is suitable, which is prepared from a mixture of lemon and orange juice where add chopped onion, parsley, Worcestershire sauce, paprika and sunflower oil.

For salads with seafood, as well as almost any recipe oriental cuisine fit soy sauce. It can be used as a "mono" component, or you can add rice vinegar and sesame oil.

You can also use vegetable oil for dressing. Just remember that the best option is olive oil, the basis of Mediterranean cuisine, which is rightfully considered the most healthy cuisine peace. Garlic, mustard and lemon dressing– also in the forefront. The spicy taste of the salad will be obtained by using sesame oil and grape seed oil.

In addition to the classic combination of cucumbers and tomatoes with sour cream, you can choose other, more complex and interesting basics vegetable salad. For example, add seafood, fish, legumes, herbs and other ingredients to them. Sometimes a vegetable salad is so interesting and tasty that it looks very organic on the festive table.

Light vegetable salad without mayonnaise

You will need:

fresh sorrel leaves - 50 g;
tomato - 1 pc.;
fresh strong cucumber - 1 pc.;
bell pepper- half a pod;
lime juice - 1 dessert spoon;
red onion - half a head;
vegetable oil - 2 dessert spoons;
sea salt.

Cooking:

Rinse the leaves of young sorrel, dry, finely chop.
Pepper cut in half. Remove stem and seeds. Chop the rest into strips.
Slice the tomato along with the skin. Also chop the cucumber.
Chop the red onion into thin half rings.
Mix all products in a wide bowl.
Pour everything with a mixture of oil, lime juice and sea salt. Mix.

Similar salads without mayonnaise can even be added to the diet menu.

Greek salad with classic dressing

Ingredients:

cucumber - 2 pcs. (large);
tomato - 2 pcs. (with dense pulp);
Bulgarian pepper - 1 pod (red or yellow);
Crimean onion - 1 head;
pitted olives - 20 pcs.;
Feta (cheese) - 80 - 100 g;
ground oregano - 0.5 small. spoons;
high-quality olive oil - 3 - 4 dessert spoons;
lime / lemon juice - 1.5 dessert spoons;
salt and pepper mixture.

Cooking:

Cucumbers and tomatoes cut into random cubes. If vegetables have a dense skin, it should be removed in advance.
Also chop the bell pepper.
Chop the blue onion (Crimean) into thin quarters of rings.
Cut large olives in half, small ones - leave whole.
Combine ingredients, mix. Send large cubes of cheese to them.
Beat the oil in a separate bowl with citrus juice. Add oregano, salt, pepper mixture.
Pour the resulting mixture over the salad.

You can sprinkle extra on top. ready snack a pinch of oregano.

with eggplant

Ingredients:

blue eggplant - 2 pcs.;
small cherry tomatoes - 1 full glass;
juicy salad pepper - 1 - 2 pods;
goat cheese - 200 - 250 g;
salad onion - 1 head;
seasonal greens - 1 bunch;
garlic - 3 cloves;
odorless oil - for frying;
linseed oil(cold pressed) - 50 ml;
lemon - ½ pc.;
classic soy sauce - 2 dessert spoons;
dry herbs - 1 - 2 pinches;
sugar - 1 small. a spoon.

Cooking:

Wash and cut the "blue" thin rounds. Sprinkle them with salt, leave for 1 hour. Wash slices and dry.
Fry the eggplant pieces a small amount odorless oils. Lay out on paper towels. When the slices have cooled, rub them with garlic or simply sprinkle with crushed product.
Cut the onion into smaller pieces, pour the juice from half a lemon. Leave the vegetable to marinate for a quarter of an hour.
Remaining vegetable ingredients cut into large pieces.
Chop the goat cheese into neat and approximately the same size cubes.
Chop greens randomly.
Mix all.
In a separate bowl, combine sugar, herbs, linseed oil, soy sauce and a few drops of lemon juice. The latter will allow you to do without additional salt.

Season vegetable salad with eggplant with the resulting fragrant sauce.

Cooking with shrimp

Ingredients:

ripe tomatoes - 150 g;
fresh cucumbers - 150 g;
peeled shrimp of any size - 150 g;
Cheese - 100 g;
Iceberg (lettuce) - 100 g;
cilantro - ½ bunch;
olive oil, balsamic vinegar, salt - for the sauce.

Cooking:

Cook shrimp until tender. If they are boiled-frozen, 3-4 minutes in boiling water will be enough. If previously untreated - 10 - 12 minutes.
Cut off the cilantro stems (they can be thrown away), and finely chop the remaining leaves.
Cucumbers, tomatoes cut arbitrarily. Cheese cut into cubes.
Tear lettuce with your hands.

Mix all. Season with a sauce of vinegar, oil and salt.

Salad with avocado and cucumber on the holiday table

Ingredients:

fresh lettuce leaves- 1 small bunch;
fresh cucumbers - 2 pcs.;
ripe soft avocado- 2 pcs.;
olives - ½ tbsp.;
fresh dill - 1 bunch;
olive oil - 2 dessert spoons;
coarse salt.

Cooking:

Wash fresh lettuce leaves. Shake off excess liquid from them and tear the leaves into medium-sized pieces with your hands. Transfer to a bowl with high sides.
Peel cucumbers and avocados. In the latter, cut out the bones. Cut the remaining parts of the fruit into slices. It is convenient to use a vegetable cutter for this.
Cut olives in half.
Separately combine oil, salt, chopped herbs.
Mix the ingredients, pour dressing over everything.

Such light snack can be served on the festive table. She will become great addition for hot meats.

With canned tuna

Ingredients:

tuna (in oil or own juice) - 80 - 100 g;
tomatoes - 2 - 3 pcs.;
cucumbers - 1 pc.;
bell pepper - 100 g;
any head lettuce- 2 - 3 sheets;
garlic - 1 clove;
lime juice - 2 dessert spoons;
sugar - ½ small. spoons;
purified Pine nuts- 1 handful;
basil greens - ½ a small bunch;
salt and a mixture of "5 peppers".

Cooking:

Drain any juice or oil from the fish. Disassemble it with a fork with sharp teeth into small fibers.
Wash all vegetables and cut into small equal pieces. Remove all seeds from bell pepper.
Rinse basil greens and lettuce leaves, dry, tear with your hands. Convenient and cut them with a sharp knife.
Combine the components of the future salad, salt, pepper and mix.
For the sauce, combine lime juice, sugar, mashed garlic. Give them a snack. To mix everything.

Decorate ready salad peeled nuts.

Vegetable salad with Chinese cabbage

Ingredients:

Chinese cabbage - ½ medium head;
fresh cucumber - 1 pc.;
sugar grains canned corn- 1 full glass;
green onion feathers - half a bunch;
dill greens - half a bunch;
high-quality olive oil - 1 dessert spoon;
lime juice - ½ dessert spoon;
salt.

Cooking:

Chop the washed and dried cabbage into strips. Use only the soft part of its leaves.
Chop the washed herbs very finely.
Cucumbers with skin cut into thin long sticks.
Put the corn kernels in a colander and, if desired, rinse from the marinade.
Mix prepared ingredients.
For sauce, combine lime juice, oil, salt.

Pour the prepared vegetable salad with the resulting mixture. Mix everything well.

Recipe for those on a diet

Such a salad favorably affects not only the figure, but also the liver, nervous system and the heart of the thinner. And among other things, it strengthens the immune system and cleanses the intestines.

Ingredients:

fresh celery - 2 - 3 stalks;
medium beets - 1 pc.;
sour apple - 1 pc.;
olive oil - for dressing;
fine salt.

Cooking:

Boil the root crop until soft, peel and chop with the smallest grater.
Clean the stalks of fresh celery with a sharp knife from all excess. Cut the rest of the pieces small pieces.
Peel the apple. Cut the core of the fruit with seeds. Cut the rest into small cubes.
Mix ingredients. Salt. Drizzle with oil.

Dressing for vegetable salad according to this recipe can be made from orange juice and low-fat kefir.

Lenten salad with beans

Ingredients:

onion - 1 pc.;
sweet pepper - 1 pc.;
carrots - 1 pc.;
olive oil - 5 dessert spoons;
potatoes - 3 pcs.;
sour cucumbers - 2 pcs.;
garlic cloves - 2 pcs.;
canned beans - ½ tbsp.;
sweet mustard - 2 small. spoons;
salt and dry herbs - to your taste.

Cooking:

Boil potatoes until softened, chop.
Rinse the rest of the vegetables, peel and chop into small pieces. Fry them in olive oil (2 tablespoons) until soft and cooked. Cool down.
Mix the ingredients in a salad bowl.
Send beans without brine and small pieces of sour cucumbers to a common dish.
Mix the remaining oil with mustard, mashed garlic and the declared bulk components.

Season the finished lean dish with the resulting sauce.

Delicious appetizer with asparagus

Ingredients:

cherry tomatoes - 1 full glass (small);
sweet bell pepper - 1 large pod (fleshy and juicy);
purple onion - 1 medium head;
lettuce leaves - 1 bunch;
white bread - 3 slices;
asparagus - 200 - 250 g;
garlic - 1 - 2 cloves;
olive oil - 4 dessert spoons;
wine vinegar - 1 dessert spoon;
classic soy sauce - 1 dessert spoon;
sweet mustard - 1 small. a spoon.

Cooking:

Rinse the washed lettuce leaves with your hands.
Cut small cherry tomatoes in half.
Bulgarian pepper to get rid of seeds and stalk. Finely chop the remaining pieces.
Finely chop red onion and asparagus.
Connect everything.
Grate the cubes of bread with half the garlic and dry in a frying pan without oil.
Crush the remaining garlic and combine with oil, vinegar, sauce, mustard.

Finished fragrant dressing pour over mixed vegetables. Pour on top of them bread croutons. Bring food to the table.

Daikon radish

Ingredients:

daikon radish - 1 pc.;
fresh juicy carrots - 2 pcs.;
fresh strong cucumbers - 2 pcs.;
purified nucleoli walnuts- 2 dessert spoons;
sesame oil - 2 dessert spoons;
sea salt with garlic.

Cooking:

Coarsely chop the peeled nuts with a knife. Pour them dry cast iron skillet and dry for a couple of minutes, stirring frequently. Do not use oil in the process, since the nuts are already quite fatty.
Peel the root crops, rinse, and chop into thin long strips using a special grater.
Wash cucumbers and cut into strips.
Mix all the stated ingredients in a common bowl.
Combine sea garlic salt with sesame oil. Fill the finished salad with the resulting sauce.
Mix everything well. Decorate the appetizer with dried nuts in a pan.

Any other vegetable oil works well for this dish. Unsweetened can also be used as a dressing. natural yogurt with salt and spices.

Vegetable salad with beans

Ingredients:

dry red beans - 1 full glass;
red onion - 4 heads;
juicy carrots - 2 pcs.;
lettuce red pepper - 2 pcs.;
tomato paste - 1 full glass;
granulated garlic - to taste;
any vegetable oil and salt.

Cooking:

pour beans warm water and leave it like this all night. In the morning, rinse the beans and boil in fresh water until soft. If you don't have time to mess with heat treatment product, you can take canned.
Peel the onion, wash, cut into half rings. If it is very bitter - pre-dip in boiling water.
Peel fresh carrots. Grind with a special Korean grater.
Pepper cut into cubes.
Fry the vegetables alternately until golden brown and crispy in oil, remove excess oil from them with paper napkins.
Send tomato paste to the pan with the remaining fat. Add garlic, salt. Heat until it reduces in volume and becomes thicker. You can add pasta with your favorite seasonings.
Mix vegetables and legumes in a bowl. Top with the resulting tomato sauce.
Let the salad stand.

It is best to serve this appetizer warm. But you can try it chilled with rye croutons or just slices of fresh homemade bread.

Most vegetable salads have minimum calorie content and very useful composition. They should be added to your daily menu, experimenting with the ingredients. If you do not use mayonnaise or fat sour cream as a dressing, then the discussed snacks can be safely eaten during the diet.

Vegetable salads on the festive table are not always prepared from fresh vegetables. Very often, canned, pickled, salted and other products are used for their preparation. It is worth noting that sometimes it is more appropriate to use just such vegetables than fresh ones. After all, everyone understands that it is almost impossible to find a tomato, cucumber, or bell pepper in winter that would have the same taste as their summer counterparts.

Modern chefs recommend when preparing vegetable salads using vegetables processed in any way, whether it be: sauerkraut, salted cucumbers, pickled beetroot and so on, be sure to decant excess fluid. It is best to do this after the product is cut and stood for several minutes. Otherwise, the salad will be very watery.

Vegetable salads are exactly those dishes that have practically no contraindications for consumption. Consuming them regularly for food, you can count on getting unforgettable taste sensations, saturating the body with all the necessary vitamins and minerals, the absence of any negative changes in the figure,

How to cook vegetable salads on the festive table - 15 varieties

Vegetable salad with feta cheese will remind many people of a Greek salad, however, these are two completely different dishes. Greek salad differs in a large number of ingredients and a way of cutting products.

Ingredients:

Cherry tomatoes - 25 pcs.
Fresh cucumber - 3 pcs.
Bulgarian pepper - 1 pc.
Onion - 1 pc.
Pitted olives - 7 pcs.
Feta cheese - 150 gr.
Parsley stalks - 3 pcs.
Olive oil - 3 tbsp. l.
Flax seeds - 1 tbsp. l.
Salt, pepper - to taste

Cooking:

Wash the tomatoes, pat dry and cut into quarters. My cucumber and cut into half circles.

For such a salad, it is advisable to take young cucumbers, since their skin is much softer and juicier.

Wash the pepper, remove the seeds and stalk and cut into thin strips. Drain the excess liquid from the olives and cut them into two parts. Wash parsley, dry and finely chop. Peel the onion, wash and cut into thin half rings. Cheese cut into small cubes. We combine all the ingredients, mix, season with olive oil, salt, pepper and sprinkle with flax seeds on top.

Salad Shopsky - a dish that is prominent representative mediterranean cuisine. It is very colorful, bright and has a piquantly spicy taste.

Ingredients:

Fresh tomato - 180 gr.
Bulgarian pepper - 70 gr.
Fresh cucumber - 100 gr.
Red onion - 30 gr.
Cheese - 60 gr.
Parsley, thyme, basil, pepper, salt - to taste
Olives - 40 gr.
Olive oil - 70 gr.
Lemon juice - 35 gr.

Cooking:

Tomatoes, peppers, my cucumber, dry, cut into triangles and put in deep container. We clean the onion, wash it and chop it into thin half rings. Wash greens, dry and finely chop. In a small bowl, mix olive oil, lemon juice, salt, pepper and herbs. The gas station is ready. Put the onion into the resulting dressing, mix everything and let the onion stand in the dressing for 10-15 minutes. After this time, add the onion along with the dressing to the bowl with vegetables. There we add olives and finely chopped cheese. Mix everything gently.

The name of the salad speaks for itself. It is so useful that even nutritionists recommend eating it regularly to maintain the digestive, immune, hematopoietic and other systems of the human body.

Ingredients:

Beets - 600 gr.
Pickled cucumber - 200 gr.
Dried prunes - 200 gr.
Garlic - 3 cloves
Salt, sour cream - to taste

Cooking:

My beets, boil until cooked, cool, clean and three on fine grater. Wash cucumbers and cut into small cubes. Add cucumbers to grated beets. My prunes, dry, cut into small pieces and add to the total container. We clean the garlic, wash it, rub it on a fine grater, add it to the rest of the products. Now the salad should be salted to taste, season with sour cream and mix thoroughly.

Such a name for this dish was not in vain. Salad "Bride" is very light, as if airy and has a delicate and pleasant taste.

Ingredients:

Beijing cabbage - ½ pc.
Carrot - 1 pc.
Apple - 1 pc.
Cucumber - 1 pc.
White onion - 1 pc.
Salt, pepper, sesame seeds, olive oil - to taste

Cooking:

Wash cabbage, dry and finely chop. We clean the carrots and cucumbers, wash and cut into thin semi-circles. Wash the apple and cut into thin triangles. Peel the onion, wash and cut into small cubes. We combine all the ingredients, salt, pepper, season with oil and mix thoroughly. Sprinkle the top of the salad with sesame seeds.

Despite the fact that the only high-calorie product as part of this dish- this is mayonnaise, such a salad is very nutritious and satisfying.

Ingredients:

Beets - 800 gr.
Walnut kernels - 100 gr.
Hard cheese - 100 gr.
Chicken eggs - 4 pcs.
Garlic - 3 cloves
Mayonnaise - 250 gr.
Salt, pepper - to taste

Cooking:

Boil eggs and beets until fully prepared, cool and clean. We rub the beets on a coarse grater into a deep bowl. We also rub eggs and cheese on a fine grater. Grind walnut kernels with a knife.

Many cooks advise before adding a nut to a salad, it should be dried in a dry frying pan. In this case, the salad will be tastier and more aromatic.

We clean the garlic, wash it and pass it through the garlic maker. Add walnut kernels and garlic to the container with other products.

When all the ingredients are combined, the salad should be salted, pepper, season with mayonnaise and mix everything thoroughly. The finished dish can be garnished with herbs before serving.

This salad received such a name for its appearance. AT ready-made it should resemble a clearing on which fly agarics grow.

Ingredients:

Canned corn - 400 gr.
Canned mushrooms - 500 gr.
Canned white beans - 400 gr.
Korean carrots - 100 gr.
Mayonnaise - 250 gr.
Cherry tomatoes - 200 gr.
Salt - to taste
Greens - for decoration

Cooking:

Drain excess liquid from corn, mushrooms, beans and carrots. If the mushrooms are too large, they should be cut into medium-sized pieces.

In a deep beautiful salad bowl we combine corn, mushrooms, beans and carrots. Salt the ingredients, season with mayonnaise and mix thoroughly. We decorate the finished salad with halves of cherry tomatoes and herbs. We put dots of mayonnaise on the tops of the tomatoes. So the tomatoes will look like fly agaric hats.

The peculiarity of this salad is that it should be very carefully salted and peppered, because it contains salted cucumbers and salted crackers.

Ingredients:

Chinese cabbage - 120 gr.
Lightly salted cucumber - 3 pcs.
Canned corn - 70 gr.
Bread - 100 gr.
Garlic - 1.2 cloves
Mayonnaise - 70 gr.
Salt, pepper, green onion - to taste

Cooking:

We cut the bread into cubes and dry it in the oven at a temperature of 140 degrees for 20 minutes. Before sending the crackers to the oven, they should be salted, peppered, lightly moistened with vegetable oil and mixed thoroughly. While the crackers are drying, let's prepare the salad. To do this, my cucumbers, cut off their tips and cut into oblong rectangles. Drain the liquid from the corn and add it to the cucumbers. My cabbage, dry, cut into thin strips and send to other ingredients. We clean the garlic, wash it, pass through the garlic and add to the salad. Then salt the salad, pepper, add croutons, season with mayonnaise and mix thoroughly.

The finished dish can be decorated with green onion feathers.

The composition of this dish includes not only vegetables, but also berries, which are especially common in the taiga regions. Hence the name of the salad.

Ingredients:

Potatoes - 4 pcs.
Carrots - 2 pcs.
Pickled mushrooms - 500 gr.
Cranberries - 1 cup
Lingonberries - 1 cup
Green onion - 1 bunch
Dill - 1 bunch
Parsley - 1 bunch
Canned peas - 150 gr.
Mayonnaise, salt - to taste

Cooking:

My potatoes and carrots, boil until tender, cool, peel and cut into cubes. Wash mushrooms and cut into cubes. Wash and dry the berries. Wash greens, dry and finely chop. Drain excess liquid from peas.

We put all the ingredients in one container, season with mayonnaise, salt and mix thoroughly. Salad is ready!

Many culinary specialists argue that not mayonnaise should be used to prepare this dish, but only vegetable oil. So the taste of vegetables, herbs and berries will be more natural.

This dish is layered salad. Its peculiarity is the absence of any sauce between its layers.

Ingredients:

French fries - 150 gr.
Carrot - 1 pc.
Beets - 1 pc.
Celery root - 1 pc.
Fresh tomato - 1 pc.
Salad pepper - 1 pc.
Green onion, parsley - 0.5 bunch
Canned peas - 120 gr.
Canned corn - 120 gr.
Mayonnaise, ketchup - to taste

Cooking:

Peel carrots, beets, celery root, wash and grate on a coarse grater. Lay a layer of potatoes on a shallow wide dish. Place celery, carrots and beets alternately on top of the potatoes in wide strips. Lay on top of the celery green pea. Place the corn on top of the beets.

My tomato, dry, cut into small slices. salad pepper wash, dry, clean from the stalk and seeds, cut into thin strips. Lay the tomato and pepper in an even layer over the entire surface of the salad. Wash the onion and parsley, dry it, finely chop and sprinkle the salad with them. We cover the surface of the salad with a net of ketchup and mayonnaise. In this form, the salad is served at the festive table.

Salad "Anastasia" - portion dish, which is served in small bowls. To make the salad look more spectacular, you should use glassware.

Ingredients:

Carrots - 500 gr.
Walnut - 20 pcs.
Onion - 500 gr.
Champignons - 1 kg.
Prunes - 250 gr.
Mayonnaise, salt, pepper - to taste

Cooking:

We clean the carrots, wash them and three on a coarse grater. We clean the onion, wash and finely chop. We clean the mushrooms, wash and cut into plates. We clean the nuts from the shell and chop.

Pour vegetable oil into the pan, heat it well and fry the mushrooms and half the onion on it for 5-7 minutes. In another pan, fry the remaining onion with carrots for 3 minutes.

Steam prunes in boiling water for about 15 minutes. Then it should be pulled out of the water and cut into cubes.

Pull the carrot-onion mixture out of the pan, add nuts and prunes to it. Mix everything, salt and pepper to taste.

We take out the onion-mushroom mixture from the pan, decant the excess oil, salt and pepper to taste. When everything is prepared, we proceed to the formation of the salad. To do this, in deep glass bowls of the layer, lay out the ingredients in the following sequence:

The first layer is an onion-mushroom mixture;
The second layer is mayonnaise;
Third layer - carrot and onion mixture;
The fourth layer is mayonnaise.

You can decorate the salad with prunes and walnuts. Enjoy your meal!

Such a vegetable cake will be a wonderful decoration for any holiday table. Cooking it is not at all difficult, and the taste of this dish will not leave anyone indifferent.

Ingredients:

Potatoes - 4 pcs.
Carrots - 3 pcs.
Chicken eggs - 5 pcs.
Boiled beets (small) - 5 pcs.
Pickled cucumber - 3 pcs.
Mayonnaise - to taste

Cooking:

Peel potatoes and carrots, wash and boil in salt water until fully prepared. Boil the eggs, cool, clean, separate the protein from the yolk.

We rub all the vegetables and proteins on a coarse grater. Rub the yolk on a fine grater. At the same time, we do not mix the products, but put each in a separate container. When the ingredients are prepared, we proceed to the formation of the salad. To do this, put the ingredients on a small wide dish in the following sequence:

The first layer is beets;
The second layer is potatoes;
The third layer is carrots;
The fourth layer is cucumber;
The fifth layer is protein;
The sixth layer is the yolk.

Spread each layer of lettuce with mayonnaise. Before serving, it is desirable that the salad stand for some time in the refrigerator.

The recipe for this salad is very popular. It is worth noting that it has a number of names, however, after such a dish was cooked in the Smak program, many began to call it nothing more than Smak.

Ingredients:

Hard cheese - 80 gr.
Fresh tomatoes - 4 pcs.
Canned corn - 100 gr.
Garlic - 2 cloves
Dill - ½ bunch
Wheat crackers, salt, pepper, sour cream - to taste

Cooking:

Wash and dry tomatoes. Cut cheese and tomatoes into cubes. Drain excess liquid from corn. We clean the garlic, wash it and pass it through the garlic maker. Wash dill, dry and finely chop. We combine the prepared salad ingredients, season them with sour cream, salt, pepper and mix well. Sprinkle the salad with croutons before serving.

A feature of this dish is that vegetable oil is added to it, on which the onion was fried. It is thanks to this oil that other vegetables will not turn red from beets.

Ingredients:

Canned peas - 250 gr.
Canned beans - 250 gr.
Beets - 6 pcs.
Onion - 2 pcs.
Potatoes - 8 pcs.
Sauerkraut - 250 gr.
Carrots - 4 pcs.
Pickled cucumber - 4 pcs.
Greens - to taste

Cooking:

Drain excess liquid from cabbage, peas and beans. We clean the onion, wash it, finely chop it and fry in a pan. Wash cucumbers and cut into cubes. My beets, carrots and potatoes, boil until fully cooked in salted water, cool, peel and cut into small cubes. We spread the beets in a deep bowl and add the fried onions to it along with the oil on which they were fried. Then add the rest of the salad ingredients to the same bowl and mix everything thoroughly. "Festive vinaigrette" is ready!

The present diet food which will help you get rid of excess weight and at the same time do not infringe on your taste sensations.

Ingredients:

Avocado - 2 pcs.
Cucumber - 2 pcs.
Chicken eggs - 2 pcs.
Garlic - 3 cloves
Lemon juice, salt, olive oil - to taste

Cooking:

Wash cucumber and cut into small cubes. We clean the avocado, remove the stone from it and also cut into cubes. Boil the eggs, cool, peel and cut into cubes. We clean the garlic, wash it and pass it through the garlic maker.

We combine all the ingredients in one container, salt, season with olive oil and lemon juice and mix thoroughly.

Such a dish is found on the menu of many cafes and even restaurants, despite the fact that its preparation does not require special skill and expensive products, in places Catering it cannot be classified as a budget dish.

Ingredients:

Bulgarian pepper - 1 pc.
Fresh tomato - 2 pcs.
Fresh cucumber - 2 pcs.
Greens - ½ bunch
Cheese - 150 gr.
Salt, pepper, lemon juice, vegetable oil - to taste

Cooking:

Wash the pepper, dry it, remove the seeds and stalk and cut into strips. My cucumbers, dry, cut off the skin from the ends and cut into strips.

To make the salad more tender, you should use very young cucumbers, or peel the entire skin of the cucumber.

Wash tomatoes and cut into cubes. Wash greens, dry and finely chop. Grind the cheese with a fork and pass through a strainer.

We combine pepper, tomatoes and cucumber in one container. We mix the mashed cheese with greens and form balls from the resulting mass. In a small bowl, combine vegetable oil and lemon juice and mix everything thoroughly.

Add to bowl with vegetables. ready gas station, salt, pepper and mix thoroughly. Put cheese balls on top of the salad. Enjoy your meal!

delish.com

This unusual salad reminds . Only instead of pasta - thin strips of zucchini.

Ingredients

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

Cooking

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

allrecipes.com

Amazing combination delicious vegetables, greens and lemon dressing.

Ingredients

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

Cooking

Put the beets in a saucepan, cover with water and bring to a boil over high heat. Reduce the heat and about an hour more, until it becomes soft. Cool slightly, peel, cut into cubes and refrigerate for 15 minutes.

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

chelseasmessyapron.com

It may seem that this is too unusual a mixture. But try to cook a salad, and you are unlikely to remain indifferent to it.

Ingredients

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

Cooking

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

Mix broccoli with cranberries, almonds, seeds and cheddar cubes. For dressing, combine mayonnaise, vinegar, sugar, whole lemon zest, 1 tablespoon lemon juice, salt, and poppy seeds. Dress the salad, mix and refrigerate for 15-30 minutes.

smittenkitchen.com

Juicy and healthy salad with a sweet note.

Ingredients

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

Cooking

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

delish.com

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

Ingredients

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

Cooking

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

6. Guacamole salad

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

Ingredients

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

Cooking

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

natashaskitchen.com

This salad is crispy and incredibly juicy.

Ingredients

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

Cooking

Chop the florets and peeled broccoli stalk large pieces. Dry the nuts lightly hot pan. Mix broccoli with grated carrots, diced onions, finely chopped onions, nuts and raisins. Separately, mix the rest of the ingredients and season the salad with this mixture.

jamieoliver.com

Oranges will add a twist to this salad.

Ingredients

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

Cooking

Clean vegetables. Cut the carrots in half, and the beets in slices. Steam for 5 minutes. Put the carrots and boil the beets in the same way. Thanks to separate cooking, carrots will not turn red.

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

Grate the zest of the oranges. Then remove the white layer from them and cut the fruit into slices. For a couple of minutes, dry the sesame seeds in a preheated pan, stirring constantly.

Let the roasted vegetables cool slightly. Then mix them with zest and oranges, pour over the remaining oil and salt. Sprinkle with sesame seeds and cilantro leaves.

tracy benjamin/Flickr.com

Parmesan will add to the salad spicy taste. But if desired, it can be replaced with another cheese.

Ingredients

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

Cooking

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

10. Spicy Quinoa Vegetable Salad

Delicious, hearty and very healthy dish.

Ingredients

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

Cooking

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

For dressing, combine oil, vinegar, honey, minced garlic, pepper, oregano, and salt. Pour dressing over salad and toss.

11. Panzanella

delish.com

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

Ingredients

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

Cooking

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

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

gimmesomeoven.com

Habitual flavor combination potatoes and eggs complement this salad with celery and avocado.

Ingredients

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

Cooking

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

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

gimmesomeoven.com

From lentils, not only soups or main dishes, but also hearty salads.

Ingredients

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

Cooking

Rinse the lentils, transfer to a saucepan and pour over the broth. It can be replaced with water with chicken or vegetable dissolved in it. bouillon cube. Bring the lentils to a boil over medium heat. Lower the heat slightly and simmer for another 20-25 minutes until it becomes soft. Then drain the water from the lentils.

Heat 2 tablespoons of oil in a skillet over medium heat. Lay out the thinly sliced mushrooms and broccoli florets. Cook, stirring occasionally, 3-4 minutes. Add another tablespoon of oil, chopped onion, chopped garlic, salt and pepper. Cook for 2-3 more minutes, or more if you want the vegetables to be softer.

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

bbcgoodfood.com

Ingredients

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

Cooking

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

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

iamcook.ru

Hearty salad with a touch of the sea.

Ingredients

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

Cooking

cut into chinese cabbage small stripes. Mix it with peas and sea kale, after draining the liquid from them. Dress the salad with oil.