Light summer salad- This perfect dish for the hot season. They can be prepared from vegetables, fish, herbs, and fruits. The following recipes summer salads will definitely suit your taste.
Light summer salad with sheep cheese and pears.
Ingredients:
- iceberg lettuce - ½ head
- pear - 2 pcs.
- raspberries - ¾ cup
- soft sheep cheese- 100 g
- liquid honey - 1 tbsp. spoon
- a handful of arugula
- salt
- juice of one lemon
- walnuts, olive oil- 2 tbsp. spoons
- mustard - 1 teaspoon
Preparation:
1. Sort out the arugula and lettuce, rinse, tear into small pieces, mix, and place in a large cup.
2. Rinse the pears well. If the fruit has a thick skin, remove it. Cut the pears in half, remove the seeds, and cut the pulp into thin slices.
3. Pour lemon juice over pear slices, place on salad, sprinkle with walnuts and raspberries.
4. Form small balls from the cheese and place on the salad.
5. Grind honey with mustard, season, add olive oil, mix well, pour over salad.
The remaining fruit can be prepared.
Light summer salad from green beans.
Ingredients:
- green beans- ½ kg
- radish - 1 bunch
- cottage cheese - 120 g
- any sprouts - ½ pack
- salt
- pepper
- olive oil - 3 tbsp. spoons
- oregano sprigs
Preparation:
1. Thoroughly peel the beans, boil in salted boiling water, and place in cold water to preserve color.
2. Rinse the radishes well, remove the leaves, dry, grate on a grater with large holes or cut into narrow cubes.
3. Place the boiled and cooled beans in one large plate, place radishes on top, sprinkle with cottage cheese.
4. Add pepper and salt, pour olive oil, garnish with herbs.
Salmon and spinach salad.
Ingredients:
- spinach leaves - 80 g
- a handful of arugula
- radicchino salad - 2-3 leaves
- salmon - 120 g
- paprika
- salt
- pepper
- soy sauce- 1 teaspoon
- vegetable oil - 2 tbsp. spoons
- french mustard and honey - 1 tbsp. spoon
Preparation:
1. Cut the salmon into small pieces, fry in a frying pan with vegetable oil, cool.
2. Heat the paprika on a wire rack for 20 minutes, remove, cool, peel, and cut the pulp into cubes or strips.
3. Sort the lettuce and spinach, rinse, and mix with paprika.
4. Place the salad in a bowl and cover with cooled salmon.
5. Prepare the sauce: grind soy sauce with vegetable oil, honey and mustard, season with pepper and salt, and dress the salad.
Prepare the remaining fish.
Summer light salads.
Salad with peas and fish.
Ingredients:
- green pea- 1 b.
- long cucumber - 1 pc.
- a bunch of arugula
- green salad
- smoked fish fillet
- vegetable oil, mustard - 1 tbsp. spoon
- sour cream, lemon juice - 2 tbsp. spoons
- pepper, salt
Preparation:
1. Drain canned peas.
2. Rinse the cucumber and cut into slices.
3. Rinse the salad thoroughly, drain, and tear into pieces.
4. Piece fish fillet cut into cubes.
5. Rinse the arugula thoroughly and drain.
6. Prepare the sauce: mix sour cream with mustard, season with pepper, salt and lemon juice.
7. In a large salad bowl, combine lettuce and cucumbers, peas and arugula.
8. Pour the prepared sauce over all products and stir.
9. Place pieces of smoked fish on top of the salad.
10. Serve the salad with toast bread.
Salad with potatoes and eggs.
Ingredients:
- potatoes, boiled in their jackets - ½ kg
- tomatoes - 3 pcs.
- cucumbers - 2 pcs.
- boiled eggs - 3 pcs.
- green paprika
- dill
- salt
- pepper
- sour cream, mayonnaise - 3 tbsp. spoons
Preparation:
1. Peel the boiled potatoes and cut into small cubes.
2. Rinse the cucumbers thoroughly, dry them, cut into half circles.
3. Wash the tomatoes, dry them, remove the seeds, and cut the pulp into cubes.
4. Place all salad ingredients into a salad bowl and mix.
5. Prepare the sauce: combine sour cream with mayonnaise, season with salt and pepper, mix thoroughly.
6. Pour the sauce over the salad and add chopped dill. ready!
Summer light salads.
Salad with watermelon and chicken.
Ingredients:
- green salad - 1/3 head
- boiled chicken breast
- nectarine, red lettuce leaves
- watermelon - 120 g
- apricot jam, mayonnaise - 1 tbsp. spoon
- yogurt - 2 tbsp. spoons
- pepper, salt
- crushed chili pepper
Preparation:
1. Wash the salad, tear it, put it in a bowl.
2. Cut the nectarine into slices, and the chicken into thin pieces.
3. Cut out balls from the watermelon pulp.
4. Place meat and fruit on salad.
5. Grind yogurt with mayonnaise and jam, season with pepper and salt, pour over salad
6. Sprinkle with chili and serve. ready with watermelon!
Salad with dried tomatoes.
Ingredients:
- arugula - ½ bag
- goat cheese - 120 g
- Batavia salad - ½ head
- olive oil, shelled sunflower seeds
- dried tomatoes - ½ can
- vinegar
Preparation:
1. Fry sunflower seeds in a dry frying pan.
2. Goat cheese grate on a coarse grater.
3. Dried tomatoes drain, cut small pieces.
4. Rinse the arugula, drain, tear into pieces, and mix in a small salad bowl.
5. Sprinkle the salad with dried tomatoes, grated goat cheese, mix well, add salt and pepper.
6. At the end, pour olive oil and wine vinegar over the salad.
Panzanella.
Ingredients:
- cucumbers, tomatoes - 3 pcs.
- pieces white bread- 6 pcs.
- shallots - 2 pcs.
-greenery
- sprigs of greenery - 4 pcs.
- olives - 120 g
- a cup of olive oil
- wine vinegar - 3 tbsp. spoons
- salt pepper
- balsamic vinegar - 1 tbsp. spoon
Preparation:
1. Cut the bread into cubes, place on a baking sheet, pour with olive oil, place in the oven, bake for about 20 minutes.
2. Rinse the tomatoes and dry them. Remove the thick skin.
3. Cut the tomatoes into quarters, remove the seeds, and cut the pulp into cubes.
4. Rinse the cucumber and cut into cubes.
5. Finely chop the onions and herbs.
6. Drain the olives.
7. Mix the prepared salad ingredients with croutons.
8. Prepare the sauce: grind olive oil and 2 types of vinegar, season with pepper and salt. Pour the prepared sauce over the salad.
Salad “Homemade”.
Ingredients:
- tomatoes - 3 pcs.
- champignons - 320 g
- onion - 1 pc.
- Bell pepper- 3 pcs.
Preparation:
1. Cut the champignons into cubes and fry in vegetable oil.
2. Cut onions, peppers, tomatoes into cubes, mix with fried mushrooms, season with spices and mayonnaise.
Greek salad.
Ingredients:
- ham - 320 g
- green salad - 520 g
- tomato - 1 pc.
- olives - 20 pcs.
- onion- 1 head
- Bell pepper- 10 pieces.
- feta cheese - 120 g
- dried oregano - 1 teaspoon
- olive oil - ½ cup
- red wine vinegar - 5 tbsp. spoons
- salt - 1 teaspoon
- ground black pepper - 1/3 teaspoon
- sugar - ½ teaspoon
Preparation:
1. Tear the lettuce leaves with your hands.
2. Thinly slice the onion, ham and tomatoes.
3. In a small bowl, combine all ingredients and mix well.
4. In another salad bowl, layer tomatoes, onions, crumbled feta cheese, and sprinkle with oregano.
5. season, stir, divide into 4 portions, put pepper and olives in each of them.
Summer cod liver salad.
Ingredients:
- cucumber - 1 pc.
- cod liver - 160 g
- olives
- green onion feathers
- dill, parsley
- pepper, salt
Preparation:
1. Grate the cucumber.
2. Separate the liver with a fork, after draining the oil.
3. Cut the olives.
4. Chop the greens and onions.
5. Place all ingredients in a salad bowl, mix, sprinkle with lemon juice and salt.
Summer light salads.
Peking pea salad.
Ingredients:
- Chinese cabbage - 1 head
- green onions - 1 bunch
- peas - 1 jar
- bell pepper - 1 pc.
- boiled sausage - 320 g
- feta cheese - 220 g
- dill or parsley
- mayonnaise
- salt pepper
Preparation:
1. Boiled sausage cut into strips, shred the cabbage.
2. Green cucumber And bell pepper cut into medium squares.
3. Mix all ingredients, add peas.
4. Cut the cheese into large squares.
5. Finely chop the dill, parsley, green onions, season with mayonnaise, pepper, salt, mix carefully, and put in the refrigerator.
Mimosa for summer.
Ingredients:
- pink salmon in own juice- 1 bank
- pear - 1 pc.
- hard cheese- 120 g
- eggs - 4 pcs.
- mayonnaise
Preparation:
1. Remove the fish from the jar, remove large bones, mash the fish together with the juice.
2. Grate the cheese on a coarse grater.
3. Grate the pear into a separate bowl.
4. Separate the whites of boiled eggs from the yolks.
5. Rub the whites, mash the yolks.
6. place on a flat dish in the following order:
- half of the grated egg whites, mayonnaise
- half mashed fish, a mesh of mayonnaise
- half cheese, mayonnaise
- pear
- half the yolks
- remaining cheese, mayonnaise
- remaining pink salmon, mayonnaise
Salad “Tenderness”
Ingredients:
- lettuce - 2 bunches
- purple onion - 1 pc.
- celery
- juice of one lemon
- sugar
- olive oil
Preparation:
1. Leaf salad rinse thoroughly. To do this, leave it for half an hour in cold water, rinse under running water.
2. Tear each lettuce leaf into small pieces.
3. Chop the purple onion and rinse with hot water.
4. Mix all the vegetables, add salt, pour over the sauce made from lemon juice, sugar and olive oil.
Salad “Blow Kiss”.
Ingredients:
- low-fat cottage cheese - 220 g
- fresh cucumbers - 2 pcs.
- parsley, dill - 1 bunch each
- salt
Preparation:
1. Beat the cottage cheese in a blender, add grated cucumbers, a bunch of parsley and dill, and add salt.
2. Ready salad Place on lettuce leaves.
Summer salad “Rumyanets”.
Ingredients:
- small beets - 2 pcs.
- large apples - 2 pcs.
- grated horseradish, sugar - 1 teaspoon each
- low-fat sour cream - for dressing
Preparation:
1. Boil the beets, rinse them under running water.
2. Cut the apples and beets into strips.
3. Add sugar and grated horseradish to the vegetables.
4. Season the finished salad with low-fat sour cream. You can serve the salad in a salad bowl or in portioned bowls.
Summer is an energetic, cheerful and easy period! A person needs a strong enough energy boost to accomplish everything that is planned for this time. This means that food during the hot months of the year should be special. Not only tasty and satisfying, but healthy and energy-intensive.
It is in the summer that there are practically no products that are “out of season.” Available great amount vegetables, fruits, herbs, various combinations of which for each new culinary homemade delicacy will give a special aroma and taste.
But, in the hot season, poisoning is very dangerous! This means that you should be even more careful about the correct purchase, storage and processing of products!
Below are the following summer snacks will delight all gourmets: both vegetarians and meat-eaters. The dishes presented have only one thing in common: they don’t take a lot of time to prepare and don’t require professional cooking skills.
How to make summer snacks - 15 varieties
There are no food delights in this recipe! But, such an appetizer will look gorgeous on the dinner and holiday tables!
Compound:
- Bread (mostly black, but choice at will) - 1 loaf;
- Herring fillet - 2 pcs.
- Beets - 300 gr.
- Garlic - 4-5 cloves;
- Sunflower oil for frying - 100 gr.
- Greens, tomatoes, cucumbers - to taste and desire.
How to cook:
Let's cook the beets and clean them when they have cooled down and rub them on fine grater.
Add the garlic pressed through the garlic press and mix thoroughly.
Let's prepare portioned pieces of bread. The pieces of bread should be lightly fried in sunflower oil.
It’s better to buy ready-cut: less hassle, and all the pieces are neat and uniform.
Herring fillet into portioned pieces the size of a bread crouton.
Place a layer of beetroot-garlic mixture on each crouton and a slice of herring on top. You can decorate with dill leaves, sprinkle with black ground pepper, make a special layer between beets with garlic and herring from a slice of tomato, cucumber, herbs - anything is possible for the housewife’s imagination!
What’s attractive about this appetizer is that it’s filling and delicious! And it only takes about 10-15 minutes to prepare!
Compound:
- Puff pastry - 1 package;
- Any fish (salted, smoked, fried) - 350 gr.
- Hard cheese (but can be replaced with processed cheese) - 200 gr.
- Egg - 1 pc.
How to cook:
Thaw the dough and unroll it into one layer. Cut into rectangles 7x7 cm.
Prepare portioned pieces of fish: remove bones and cut.
Place a piece of fish and a small cube of cheese on the dough, roll it into an envelope or triangle. Brush with beaten egg.
Place everything on a baking sheet lined with parchment paper and oiled. Bake in a well-heated oven for no more than 10 minutes (until golden brown).
Can you name a more favorite treat than potatoes + herring? Yes, there is nothing surprising, but you definitely won’t find anything tastier!
Compound:
- Herring fillet - 300 gr.
- Boiled potatoes - 500 gr.
- Dill greens - 1 bunch;
- Onion and ground black pepper - to taste.
How to cook:
Boil and cool the potatoes. Peel and cut crosswise into slices up to 1.5 cm thick.
It is more convenient to cook potatoes “in their jackets”, since this way they will crumble less during further cutting.
Cut the herring into portions, finely chop the dill, chop the onion.
Place the potato ring on a flat dish, sprinkle melted melt on top butter, sprinkle with ground pepper and sprinkle with chopped dill. Place a piece of herring on each piece of potato and garnish with onion on top.
The appetizer is prepared quickly, but is quite a filling dish. Excellently transportable, i.e. Suitable for a snack on the road or in nature.
Compound:
- Canned fish in oil - 500 gr.
- Wafer cones for stuffing - 20 pcs.
- Boiled rice - 1 glass;
- Onion - 2 pcs.
- Mayonnaise - 2 tbsp.
- Spices - dill, pepper;
- Vegetable oil for frying.
How to cook:
Chop the onion and fry until golden color in oil.
Remove the fish from the bones and crush it finely with a fork.
Mix fish+onion+mayonnaise+rice+spices.
Fill waffle molds and fry them in oil for 2-3 minutes.
After just 2-3 minutes, the filled tubes lend themselves well to easy changing of shape.
At first glance, it is very difficult to understand what such “sweet” cakes are made from fish and meat dishes. After all, in appearance it is great dessert. But, having tried it, you understand that the main ingredient of these “sweets” is Fried fish with vegetables!
Compound:
- Fish fillet - 500 gr.
- Onion - 200 gr.
- Carrots - 150 gr.
- Tomatoes are small and hard - 200 gr.
- Mayonnaise and sour cream - 100 g each.
- Flour - 100 gr.
- Boiled and raw eggs - 3 pcs.
- Vegetable oil for frying - 100 gr.
- Greens for decoration and 2-3 cloves of garlic.
How to cook:
We make minced fish fillet and onion. Add ground black pepper, salt, flour, raw eggs- mix everything well.
Place the formed minced meat cakes in a frying pan with heated oil and fry on both sides until cooked.
Separately mix mayonnaise and sour cream.
Mode for tomatoes into mugs up to 1 cm thick.
Prepare the carrot layer: lightly fry the grated carrots in oil and add 1 spoon of sour cream and grated garlic.
Separately three yolks and whites.
Place a carrot-garlic layer on the fried fish cake, place a tomato ring on top and cover with the second cake. Grease the ends of the cake with sour cream and mayonnaise sauce and dip in grated egg white. We also grease the top with sauce, but dip it in grated yolk.
That's it, the main composition of the fish cake is ready. You can decorate and complement the appetizer to your liking: with caviar, herbs, olives, etc.
For this recipe you should use pork or beef, because... other types of meat do not tend to hold their shape when cooked.
The dish is quite filling, so complement it light salads or just raw vegetables.
Compound:
- Meat (fillet) - 500 gr.
- Marinated mushrooms (or fresh) - 200 gr.
- Garlic - 1-2 heads;
- Processed or hard cheese - 150 gr.
- Sour cream 20% - 150 gr.
- Dill and parsley - 1 tbsp each.
- Salt, spices, pepper.
How to cook:
Cut the meat into portions lengthwise (thickness up to 1 cm) and beat. Salt, pepper, add 2-3 cloves of crushed garlic.
On a layer of spices and garlic, place chopped mushrooms and a cheese cube (91.5 x 1.5 cm) in the center of a piece of meat.
Secure the meat with toothpicks to form a pouch.
Separately, we make bases for each bag from foil in the form of a bowl with high sides. Place the meat pouches in these bowls, cover the top with a layer of foil and place in a hot (t=200C) oven for 15-20 minutes.
After this time, you should take out the baking sheet with meat for a control check. And then put it in the oven again for 20 minutes until the meat is cooked and a golden crust appears on it.
Sauce for these meat bags It’s easy to prepare: mix sour cream with dill and parsley, salt and pepper.
Liver must be included in the diet at any time of the year, since it is unique product, necessary for high vitality and energy of the body.
For the recipe will do beef, chicken, turkey, pork liver.
Compound:
- Liver - 500 gr.
- Onion - 200 gr.
- Flour - 100 gr.
- Eggs - 3 pcs.
- Processed cheese - 3 briquettes;
- Mayonnaise - 100 gr.
- Garlic - 1 head;
- Salt, spices, herbs.
How to cook:
Grind the liver together with the onion. Add salt, spices, flour (until the consistency of sour cream), eggs and bake pancakes in butter from the resulting dough.
Grate the cheese on a fine grater, add crushed garlic, finely chopped herbs and mayonnaise.
Coat each pancake with the cheese mixture and roll up. You can secure the shape with green onions. Trim the ends with a sharp knife for a neat appearance.
These mini liver cake alternatives look great on the table in both summer and winter. A moderately high-calorie and immensely healthy dish!
Compound:
- Liver - 500 gr.
- Eggs - 3 pcs.
- Mayonnaise - 2 tbsp.
- Flour - 150 gr.
- Carrots - 200 gr.
- Onion - 200 gr.
- Vegetable oil for frying - 150 gr.
- Garlic and herbs - to taste;
- Spices (salt, pepper)
How to cook:
Prepare the carrot-liver mixture: grind the liver, half the volume of onions, grate half the volume of carrots on a fine grater, add salt/pepper, add flour and eggs.
You need to add enough flour so that the dough looks like thick sour cream.
Form small cakes with a spoon and fry in well-heated oil in a frying pan.
Separately, prepare the filling: grate the second half of the carrots on a coarse grater, chop the remaining half of the onion finely, fry all the vegetables in oil until slightly golden brown. At the end of frying, add crushed garlic and mayonnaise to the mixture.
Grease the finished pancakes with the filling and cover with another one on top. This “liver hamburger” can be colored on top like this: spread with a thin layer of filling, add a slice of tomato (cucumber) and sprinkle with finely chopped herbs.
Tomatoes, ham and cheese - everyone loves this combination! And the look of this snack is so original - well, just “table decoration”.
Compound:
- Cherry tomatoes - 500 gr.
- Ham - 300 gr.
- Hard cheese - 200 gr.
- Eggs - 2 pcs.
- Mayonnaise - 150 gr.
- Garlic and herbs
How to cook:
Prepare the base: grate the boiled eggs and cheese, mix with mayonnaise, garlic and herbs.
Cut the ham into round slices, and then cut each circle in half, i.e. make semicircles.
A cut in the semicircle is necessary so that the stuffed rolls stand confidently exactly where they are cut.
Twist each semicircle into a tube, tie with a feather of green onion at the base and install like little men as shown in the photo.
Fill the resulting half-tube with 2/3 of the filling, and put a cherry tomato on top (like the “head” of the resulting little man). You can even draw eyes with mayonnaise. Decorate the figures with greenery.
We can say about this snack in two words: fast and tasty!
Compound:
- Hard cheese - 500 gr.
- Processed cheese - 300 gr.
- Sausage - 250 gr.
- Peeled Walnut- 100 gr.
- Greens - to taste.
How to cook:
Hard cheese should be cut into three equal parts and placed in water heated to 100C for 20 minutes.
Chop the sausage and greens finely. Do not mix!
Each piece of cheese in 20 minutes hot water has become soft and can be easily rolled out.
Be sure to gently cover the board on which we will roll the cheese with cling film so that the melted cheese does not stick to the surface and then easily wrap the prepared rolls in the same film.
So, on each rolled out layer of cheese we put a layer of soft processed cheese, and on top we put sausage, herbs, nuts (one for each layer). And we roll each such layer into a roll, wrap it in cling film and place in the refrigerator until completely cool.
Once cooled, the rolls will take their shape well and can be easily cut into portions and served to guests.
This recipe is universal, since the filling can be absolutely anything: meat, fish, vegetable, fruit, salty, sweet. Not for everyone!
The secret to the success of this snack is that there are no food delights here: only what is at hand. And in the summer everyone has zucchini, tomatoes and herbs.
Compound:
- Young zucchini - 1 pc.
- Tomatoes are small and fleshy - 0.5 kg.
- Greens and garlic - to taste;
- Mayonnaise - 150 gr.
- Sunflower oil for frying - 150 gr.
- Flour - 5 tbsp.
- Eggs - 2 pcs.
How to cook:
Beat the eggs in a container.
Pour flour into a bowl and add salt/pepper.
Cut the zucchini into slices (up to 1 cm thick). Dip each piece first in the egg, then in flour and fry in oil until golden brown.
Remove from pan fried zucchini you need to put it on a paper napkin so that everything excess fat gone.
Mix finely chopped herbs, crushed garlic and mayonnaise in a container.
Cut the tomatoes into slices.
Grease each piece of zucchini mayonnaise sauce of herbs and garlic, place a piece of tomato on top and decorate with herbs. The “Summer” sandwich is ready!
The aromas of fresh cucumber, bell pepper, and tomato gently combine with each other, giving this dish a special Summer mood freedom.
To prepare these rolls, you need to stock up on skewers and toothpicks, because... Only with their help can you secure the shape of unruly cucumbers.
Compound:
- Cucumbers (long and thin) - 2 pcs.
- Cherry tomatoes - 10 pcs.
- Green olives - 10 pcs.
- Bell pepper (bright) - 3 pcs.
- Lemon juice - 2 tsp.
- Salt\pepper - to taste.
- Fetta cheese (pigtail will also work) - 200 gr.
- Mayonnaise - 150 kg.
How to cook:
Finely chop olives, peppers, cherry tomatoes (5 pcs) and fry in a frying pan with lemon juice. Cool, add chopped cheese and mayonnaise.
Cut the cucumber into thin slices lengthwise. Grease each cucumber slice with the filling and roll it up.
Cut cherry tomatoes (5 pcs) in half and, piercing them in the middle with a skewer, make a cucumber roll.
This appetizer is for those who love spicy and aromatic dishes.
Compound:
- Eggplants - 1 pc.
- Parsley - 1 bunch;
- Garlic - 1 head;
- Salt, spices, frying oil
How to cook:
Do not peel the eggplants, but cut them into thin strips.
In order to remove the bitterness from the eggplants, you need to sprinkle them with salt and leave them for a while, and then rinse them thoroughly.
Fry each slice in well-heated sunflower oil on both sides until golden brown.
Separately, finely parsley mode and garlic mode.
Place all the fried eggplants in a mold in layers, each one sprinkled with garlic and herbs. Place in the refrigerator for half a day.
When we take it out, all that remains is to roll up the already soaked garlic and aromatic herbs fried eggplant into rolls (if you cut along the fruit) or you can decorate the top with a slice of tomato and herbs (if you cut the eggplant into slices) and eat.
This is exceptional vegetarian dish, but so beautiful and unusual that even a notorious meat eater will not refuse the temptation to try it. And when he tries it, he will definitely fall in love with this culinary masterpiece!
Compound:
- Tomatoes (dense and fleshy) - 6 pcs.
- Garlic - 3-4 cloves;
- Processed cheese - 3 pcs.
- Mayonnaise - 150 gr.
- Greens - a bunch of parsley and dill.
How to cook:
Grate processed cheese, finely chop the greens, squeeze out the garlic and mix all the ingredients with mayonnaise.
Peel the tomatoes from the pulp and fill them with prepared minced cheese and herbs.
To carefully peel the pulp from tomatoes, start from the tail: cut it off slightly into the tomato, then cut off the “fly agaric cap” from the side and take out all the pulp and juice along the perimeter of this cut for the cap.
Decorate the resulting appetizer “like fly agarics” and add greens.
This dish is prepared extremely quickly, but is quite appetizing and presentable. appearance, i.e. It is quite suitable for both the daily diet and holiday tables.
Compound:
- Tomatoes - 6 pcs.
- Eggplants - 2 pcs.
- Garlic - 3-4 cloves;
- Soft processed cheese - 200 gr.
- Olive oil and herbs
How to cook:
For the filling: mix processed cheese, garlic and finely chopped herbs. Mix everything.
Cut the eggplants: first in half, and then each half into slices (thickness up to 0.5 cm). Fry the slices in olive oil.
Be sure to salt the cut eggplants before frying: this way they will give extra juice and the unwanted bitterness will go away.
Cut the tomatoes: cut 1/3 off from the tail side, then scoop out the pulp from most of it with a spoon, and cut the smaller part into thin slices.
Spread most of the tomato from the middle with a thin layer of filling.
We form a flower from fried eggplant slices and tomato slices: the first layer is eggplant, on top are several tomato slices, and carefully roll the two resulting layers into a roll.
Place the flower-shaped roll in the stuffed tomato. You can decorate the top with grated cheese or chopped herbs.
Publication date: 2015-06-22 I liked the recipe: 39
Ingredients: radishes - 6 pcs.; Chinese salad- 200g; cucumbers - 3 pieces; curd cheese - apetina 100g; sunflower oil- taste
Cooking method:
It’s great that in the summer you can prepare salads more often and more! The salad with Apetina curd cheese is very tasty and satisfying! This cheese is not very salty and I really liked the combination with simple sunflower oil with smell! ...
with feta cheese and cherry tomatoes
Publication date: 2015-05-14 I liked the recipe: 4Ingredients: Cherry tomatoes - 200 g; cucumbers - 2 pcs.; Bulgarian pepper- 1 PC; feta cheese - 200 g; greens - 1 bunch; onion - 1 piece; vegetable oil- taste
Cooking method:
Preparing this salad will require a minimum investment of both time and money. At the same time, it contains a lot of vitamins and is not high in calories at all. To prepare, you just need to prepare and mix the ingredients. Separate the cherry tomatoes from the branches, wash...
After many days cold winter Every person needs to nourish their body with vitamins. You need to plunge into the coming spring and summer with full strength and with perfect dedication. To do this, you need to relax not only your 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 people. All this can be picked from the garden or bought at the market in fresh. With the help of different summer salads you can nourish your body useful substances after the cold weather, and provide yourself with them for future use for the coming winter.
Vegetables and fruits will become faithful helpers 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, you don’t want to eat fried meat or even fish. 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 an ideal taste, and more importantly, such dishes are perfectly digestible.
Benefits of summer light salads
The main advantage of light summer salads is that you can eat them in completely unlimited quantities, that is, for breakfast, lunch, and dinner. At the same time, you don’t have to worry about adding a couple of kilograms to the total weight. For those who care about their figure, as well as for those who want to lose weight, this ideal diet. You can eat salads for a long time and feel lightness, comfort and a significant improvement in overall well-being.
One more important advantage is that light salads can be used as a main dish, as well as as a complement to a more serious dish. This allows you to diversify your 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 is immediately worth noting 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 receive great benefits and pleasure.
Light salad with radishes
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 sauce for dressing.
Eggs need to be cut into relatively small pieces, radishes into circles, greens chopped very finely. All ingredients are thoroughly mixed, sauce and salt are added according to taste preferences.
Colored salad
This salad is similar to the one presented above, just adding a small amount of cabbage and using oil as a dressing.
- 400 grams of cauliflower;
- 350 grams of fresh radishes;
- 1 small lemon;
- 50 g vegetable oil, preferably olive oil;
- 40 grams of various greens and green onions;
- for taste sugar, salt, pepper.
Radishes should be cut into slices. The cabbage is divided into individual inflorescences, boiled in slightly salted water and cooled. After this, everything is thoroughly mixed and placed in a prepared salad bowl. Season the mixture with oil, seasonings and finely chopped herbs.
Salad Elegant
This is a favorite salad made from... fresh cucumbers and eggs. The dish is very tasty, and if desired, it can be decorated and served when welcoming 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.
To prepare, you need to cut the cucumbers into strips, roughly chop the egg whites, and it’s better to finely chop the yolk along with the herbs. The ingredients 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 herbs and one yolk.
The salad will look perfect laid out in a slide. You should make a rim of greenery around the edge, and grate the yolk into the very middle
.Salad "Freshness"
This is one of the freshest salads that gives the perfect refreshing effect, has sweet and sour taste. Ideal for dishes such as boiled potatoes, fish, meat, and also just with bread.
To prepare the salad you will need to take one radish, apple, cucumber, carrot, and onion. As a dressing, use a spoonful of herbs, a clove of garlic, a spoonful of oil and vinegar. Salt and sugar are added to taste.
All vegetables are washed, peeled and grated on a coarse grater. Cut the onion into thin strips, pour in the prepared vinegar and let it sit a little before adding. The 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 able to effectively slow down different processes aging, has a positive effect on digestion, calms the nerves, cleanses the body of harmful toxins, and is also ideal for the skin. Salads with celery are always very tasty and healthy.
The product goes perfectly with fresh cucumbers and herbs. You can experiment with celery as much as you like, add it to the most different 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 low-fat sour cream;
- 1.5 tablespoons lemon juice and salt
The celery root is thoroughly peeled, then grated along with carrots and apples. 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 made from fresh cabbage are very healthy and tasty; they should definitely 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 herbs should be chopped. The mass is seasoned with oil, and it is better if it is aromatic vegetable and olive oil, with a small addition of lemon juice.
Salad "Health"
This is one of the healthiest salads that is easy and simple to make in the summer.
- ¼ of 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. Sprinkle everything on top with nuts. To give the dish a little zest, add a little basil and garlic.
Cabbage and prune salad
A healthy salad that has a beneficial effect on digestion and overall health.
- 300 grams of cabbage;
- 1 cup prunes;
- 1 carrot;
- sugar, cumin, lemon juice and 2 tablespoons of butter.
To prepare the dish, you need to chop the cabbage, pour a little boiling water over it and drain it in a colander. Everything is placed in a container and sprinkled with salt and sugar. Add grated carrots and finely chopped prunes. After mixing, add cumin and lemon juice with oil. The taste is simply unreal!
Green bean salad
Green bean salads are very healthy and tasty. Cooking does not take much time.
- 200 grams of beans;
- 25 grams of cheese, strictly durum varieties;
- 1 spoon of oil, a little lemon juice and a small amount of herbs.
The beans are cleaned 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 please everyone without exception, even the most demanding gourmets.
- 1 zucchini;
- 2-3 cloves of garlic;
- frying oil;
- parsley;
- mayonnaise or sour cream, as well as salt to taste.
The zucchini is peeled, cut into small pieces and fried in oil. After the product has cooled completely, add garlic, salt, sour cream and herbs.
If desired, you can replace zucchini 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, which is filled with vitamins and characterized by ideal taste. Beetroot is a product that retains its beneficial qualities for a long time even after heat treatment. In addition, beets go optimally with different products, because it can be used to effectively diversify the menu.
- 200 grams of boiled, as well as 100 grams of fresh beets;
- 100 g green onions;
- a little vegetable oil, salt and sugar.
The beets are processed on a coarse grater, mixed with the other ingredients and seasoned with dressing. Beets can be used boiled. The product is cut into strips, new potatoes, pre-cooked, are added. Everything is mixed and seasoned with oil. You can also make beets with apples and tomatoes, with radishes and just with herbs. There may 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. It can be made very quickly, and the result is a delicious dish.
- 4 boiled new potatoes;
- 2 radishes;
- 3 boiled carrots;
- 2 eggs;
- greens, mayonnaise and a little salt.
All components are grated on a coarse grater, except for the radish, from which you need to squeeze the juice and use it for dressing. The salad is laid out in layers in a container, everything is soaked in sour cream or mayonnaise. In this case, each layer needs to be salted. The sequence of layers is as follows - potatoes, radishes, carrots and eggs. At the end, everything is sprinkled with herbs, and you can also use mushrooms for decoration.
Summing up
If you have developed an appetite and at the same time there is a desire to maintain your figure and nourish your body healthy products, it's time to prepare one of the light salads listed above.
This is an ideal opportunity to replenish your diet with vitamins and healthy minerals, lose weight or maintain your weight loss results, and also improve your immunity. Bon appetit with healthy and tasty products!
Every upcoming holiday puts any hostess into confusion: what dishes to serve, how to surprise and delight guests? Unfortunately, such traditional and everyday dishes as jellied meat, herring under a fur coat, Olivier salad, vinaigrette and Mimosa salad are no longer relevant. Today, creativity and the combination of incongruous things are in fashion.
The prevailing female stereotype that it is impossible to cook beautiful vegetables from vegetables holiday dishes, is wrong. And we will try to prove this in our culinary article. Today we will talk about how to prepare unusual summer salads for the holiday table, and also provide some useful tips regarding decoration and decoration. So, let's start cooking!
Salad “Multi-colored assorted”
What should you buy for the dish? This:
- multi-colored bell pepper - 3 pcs.;
- large ripe tomatoes - 3 pcs.;
- half an onion;
- fresh cucumbers - 3 pcs.;
- baguette or loaf - 4 slices;
- frying oil;
- fresh basil - a bunch;
- salt.
For the sauce:
- garlic - 2 cloves;
- lemon juice (vinegar 9%) - 50 ml;
- mild mustard - 1 tsp;
- oil - 40 ml;
- salt, ground black pepper.
Today, many housewives prefer to make summer salads for the holiday table without mayonnaise. And this is absolutely correct. After all, there is no benefit from this product, which contains a huge amount of substances harmful to the body.
So, let's start preparing our salad by cutting a baguette or loaf. The pieces should not be very large. Heat up the frying pan, grease it with oil and throw our bread into it. Fry until the product acquires a beautiful golden hue.
Wash the vegetables thoroughly, peel and cut into small cubes. We tear the basil with our hands. Cut the onion into half rings.
It's time to start refueling. If you are preparing summer salads for the holiday table, then without tasty and aromatic sauce in this situation is not possible. So, finely chop the garlic and mix it with the rest of the ingredients for the dressing. Add the cooled crackers to the vegetables and add a little salt. Pour over the dressing. Mix everything thoroughly and serve. Enjoy your meal!
Cheese salad with vegetables
Many vegetable summer salads for the holiday table without mayonnaise contain cheese. This one is no exception. The only point is that the cheese used is not hard, but brine (feta, feta cheese, etc.).
So, what products should we purchase to prepare the salad:
- leaves Chinese cabbage- 6-7 pcs.;
- multi-colored bell pepper - 3 pcs.;
- large ripe tomatoes - 2 pcs.;
- feta (cheese cheese, sirtaki) - 250 g;
- hard cheese for sprinkling.
For the sauce you need:
- garlic - 2 cloves;
- olive oil - 50 ml;
- spicy mustard - 1 tsp;
- salt.
Let's start cooking
Summer salads on the festive table (recipes with photos are given in our article) should always begin with thoroughly washing the vegetables. So, take the most beautiful salad bowl and lay out the leaves of Chinese cabbage. Next comes the bell pepper, cut into strips.
Mash the feta with a fork and mix with the olives cut into rings. Cut the tomatoes into small cubes and place on top of the pepper. The design is completed with feta and olives.
For the dressing, finely chop the garlic and add mustard, salt and oil to it. Mix thoroughly. Pour the prepared sauce over our dish. Now you can serve it to your guests. As you can see, summer salads for the holiday table are prepared quickly and easily. Enjoy your meal!
Salad with blackberries and cucumbers
What is needed for the dish? The ingredients are:
- fresh cucumbers - 7 pcs.;
- blackberries - 4 tbsp. l.;
- basil, mint;
- peeled unsalted pistachios - 4 tbsp. l.;
- full-fat yogurt - 4 tbsp. l.;
- fresh thyme - 2-3 sprigs;
- narsharab sauce - 5 ml;
- sea salt, black pepper.
Preparing a salad with blackberries and cucumbers
Throw the pistachios into the pan and fry them, stirring constantly. Cut off the ends of the cucumbers and place them on cutting board, beat them with a rolling pin (this will make them more juicy) and chop them finely. Place the cucumbers in a salad bowl, add salt and pepper. Season with yoghurt and sauce and mix thoroughly. Place washed blackberries on top and sprinkle with torn mint, basil, and thyme. We finish with pistachios. That's all, our salad with cucumbers and blackberries is ready! Enjoy your meal!
Light salad with strawberries and chicken
Light summer salads for the holiday table with berries will conquer any gourmet. Our dish in in this case- not an exception.
So, for cooking we will need:
- ripe sweet strawberry- 8 pcs.;
- chicken fillet - 300 g;
- green onions- bundle;
- walnuts - 50 g;
- goat cheese (optionally feta, feta cheese) - 150 g;
- salad - bunch;
- balsamic vinegar - 100 ml;
- salt pepper.
Preparing the salad
Let's start with chicken fillet. It should be peppered, salted, poured with 50 ml of balsamic vinegar and placed in a marinade container (for 1-2 hours).
In the meantime, you can do other work. We clean the nuts and grind them using a mortar. Wash the strawberries, tear off the stems and cut into 4 parts. Mash the cheese with a fork. Finely chop the green onions.
When our fillet is marinated, cut it into small cubes and fry in a frying pan greased with oil until cooked. To prevent excess oil from spoiling the taste of our dish, we will place chicken pieces on paper towels.
Take a salad bowl and place on it the washed, dried and torn large pieces lettuce leaves. In a separate container, mix all the ingredients together with the cooled chicken cubes. Place the mixture on top of the lettuce leaves and pour over the remaining balsamic vinegar. That's it, our dish is ready! Try cooking summer fresh salads on the festive table with the addition of various berries, and you will be convinced of their compatibility with any product. Enjoy your meal!
Peperonata salad
Summer salads for the holiday table, recipes for which are in large quantities presented in our article, you can also prepare them using baked vegetables. Try making a salad with the beautiful name “Peperonata”, and you will be convinced of the amazing taste and extraordinary aroma of this dish.
So, here are the products we need for this salad:
- Bulgarian pepper different colors- 3 pcs.;
- young eggplant - 1 pc.;
- feta cheese or cheese - 250 g;
- pine nuts - 1.5 tbsp. l.;
- cilantro - 1 bunch;
- garlic - 2 cloves;
- olive oil - 120 ml;
- leaves green salad- 5 pieces.;
- salt pepper.
Cooking according to recipe
Place the eggplant and pepper in the oven on a greased baking sheet. There is no need to peel vegetables so as not to lose them original taste and the aroma of these products. When the peppers and eggplants are completely cooked, remove them from the oven and let cool. In the meantime, let's move on to other products.
This salad recipe includes pesto sauce. So, chop the cilantro and put it in a blender bowl along with nuts and garlic. Pour in olive oil and add a pinch of salt. Grind thoroughly for 30 seconds.
Peel and cut the baked vegetables large pieces. Take a salad bowl, lay out washed, dried and coarsely torn lettuce leaves, and place medium-cut pieces of feta cheese on top. In a separate container, mix the baked vegetables and pesto sauce. Place the mixture in a salad bowl, let it brew for 15 minutes and serve. As you can see, the recipes for festive summer salads are simple, and the benefits from them are simply enormous. Enjoy your meal!
"Watermelon Dream"
And again a combination of the incompatible - watermelon and radish. Don't be afraid of this tandem. In this case, everything is consistent - taste, aroma, and design.
Required ingredients:
- Bulgarian colorful peppers- 3 pcs.;
- radishes - 6 pcs.;
- large ripe tomatoes - 3 pcs.;
- sliced watermelon pulp- 1.5 cups;
- fresh cucumbers - 2 pcs.;
- feta - 200 g.
For the sauce you need:
- olive oil - 60 ml;
- lemon juice - 20 ml;
- mint - a bunch;
- oregano, salt, pepper.
Cooking “Watermelon Dream”
We wash and peel the vegetables. Cut peppers, radishes, tomatoes and cucumbers into strips. Finely chop the mint, mix with lemon juice, oil, oregano, salt and pepper. Watermelon cubes Gently mix with chopped feta cheese and vegetables, pour over the prepared dressing. It is worth noting that summer salads and holiday appetizers using watermelon pulp are served immediately after preparation. Enjoy your meal!
Salad “From Seville”
If you like unusual summer vegetable salads, you can serve the “From Seville” salad on your holiday table. This is original and exotic dish will delight all guests without exception.
So, what do we need for this salad?
- colored bell pepper - 3 pcs.;
- orange - 1 large;
- green salad - 1 bunch;
- green onions - half a bunch;
- feta cheese;
- oil for refueling;
- salt pepper.
Cooking according to recipe
To begin, rinse the vegetables and fruits under running water. Peel the pepper and cut into strips. Peel the orange and remove the seeds. Cut the fruit into cubes. Let's do the same with cheese. Take a salad bowl and place coarsely torn lettuce, orange, feta cheese, sliced olives, and finely chopped green onions on top. Season the dish with oil, a little salt and pepper. That’s it, the salad “From Seville” is ready. Bon appetit!
Salad with pepper and apple
If you like summer salads without mayonnaise, then this dish is what you need.
- multi-colored bell pepper - 4 pcs.;
- sweet multi-colored apples - 4 pcs.;
- sour cream or unsweetened yogurt - 100 ml;
- green onions - a bunch;
- green and red lettuce leaves - 5 pcs.;
- sugar and salt.
Cooking
We thoroughly wash the vegetables, peel and cut into strips. We tear the lettuce leaves with our hands and put them in a salad bowl, put apples and peppers there too. Season with sour cream, salt, sugar, mix and sprinkle finely chopped green onions. If for some reason you do not want to season the dish with sour cream, then make a summer salad with butter. This dish should be served on the festive table immediately after preparation. Enjoy your meal!
Baked trout and vegetable salad
We have already described vegetable summer salads for the holiday table (with photos), now we can discuss recipes for dishes with the addition of fish. They are perfect for a special occasion.
So, what do we need for the salad:
- trout fillet - 250 g;
- fresh green peas - 250 g;
- multi-colored bell pepper - 2 pcs.;
- fresh large cucumber;
- new potatoes (small tubers) - 10 pcs.;
- quail eggs - 5 pcs.;
- onion - 1 pc.;
- red and green lettuce leaves - 5 pcs.
For refueling:
- unflavored olive oil - 80 ml;
- mustard - 1 tsp;
- lemon juice - 30 ml;
- chicken egg yolk;
- salt pepper.
Prepare the salad according to the recipe
First you need to take care of the fish. Season with salt, pepper and a few drops of lemon juice. Let's turn on the oven. Place the trout on greased baking sheets and bake for 15 minutes. Wash the potatoes thoroughly under running water, dry them and send them to the trout. After the specified time has passed, remove the fish and leave the potatoes to bake until done.
In the meantime, let's cook the peas. A few minutes will be enough. Wash the cucumber and pepper, peel and cut into strips. Onion - in half rings. Quail eggs cook and place in cold water.
Cut the cooled trout into cubes. Place clean and dried lettuce leaves in a salad bowl. In a separate container, mix the fish with the cooled baked potatoes and vegetables.
Now let's make the sauce. To make it, mix mashed yolk, butter, lemon juice, mustard, salt and pepper. Season the fish with vegetables with the resulting sauce and mix. Place the salad on top of the torn lettuce leaves. Take the eggs out of the water, peel them and cut them into two parts. Place them on top of the dish. Bon appetit!
Caprese with figs
If you like summer salads without mayonnaise, then you will really like caprese made in this version. It combines everything: and taste qualities, and color solutions. So, we need:
- ripe tomatoes (you can take different colors) - 3 pcs.;
- figs - 1 large or 2 medium fruits;
- dry-cured ham - 100 g;
- mozzarella - 150 gr.;
- balsamic - 1 tsp;
- unflavored olive oil - 40 ml;
- Provençal herbs - a pinch;
- salt, preferably sea salt - a pinch;
- pepper mixture;
- basil - 3 sprigs.
Cooking caprese with figs
Cut the figs, tomatoes and mozzarella into thin equal slices. We do the same with ham. Place the ingredients in rows on a flat salad bowl (this is the highlight of caprese). Drizzle the salad with oil, sprinkle with herbs, salt and pepper. Decorate with basil sprigs. Enjoy your meal!
Classic Greek salad
This wonderful dish will decorate any holiday table.
To prepare it you should purchase the following products:
- fresh cucumbers - 5 pcs.;
- pitted olives - half a jar;
- green salad leaves - a bunch;
- pitted olives - half a jar;
- red onions - 3 pcs.;
- unflavored olive oil - 170 ml;
- tomatoes - 7 pcs.;
- feta or cheese - 250 g;
- wine white vinegar- 3 tbsp. l.;
- cilantro - a bunch;
- oregano.
For the sauce
- garlic - two cloves;
- lemon juice - 10 ml;
- unflavored olive oil - 200 ml;
- sweet mustard - 2 tsp;
- liquid honey - 10 ml;
- balsamic vinegar - 10 ml;
- basil leaves;
- salt pepper.
Cooking according to the recipe
Wash the onion, peel and thinly cut into half rings. Place our vegetable in a separate bowl, add oregano, wine vinegar and olive oil. Leave the onion to marinate for 1 hour. In the meantime, let's prepare the salad dressing. Peel the garlic and finely chop it. Wash the basil, cut it and mix with garlic. In a separate container, mix vinegar, oil, honey, mustard and lemon juice. Add garlic and basil there. Season with pepper and salt. Mix all ingredients thoroughly.
We wash and cut the tomatoes and cucumbers (cucumbers into slices, tomatoes into slices). Place the vegetables in a bowl and add pickled onions, black olives, and olives.
Cut the feta into large cubes and place it in our dish. Pour the sauce over the salad and decorate with herbs if desired. Mix. Enjoy your meal!
Salad appetizer with cracker
This dish tastes simply amazing. And the main thing is that you can diversify it according to your preferences. So what do we need:
- rice - half a glass;
- rice vinegar - one teaspoon;
- cucumber - 2 pcs.;
- crackers - 15 pcs.;
- greenery;
- processed cheese - 2 pcs.;
- salt.
Cooking
It is worth noting that summer salads for the holiday table with crackers are prepared using salty cookies. In this case we will need saltine cracker square or round shape.
So, cook the rice in salted water. When it is cooked, add the specified amount of vinegar to it so that the rice does not spread when forming the dish. Grate the cheese and mix it with rice. Roll into small balls and sprinkle with finely chopped herbs. Place the formed rice circles on the crackers, pressing down lightly. Place thinly sliced cucumber slices on top. It turns out very original and beautiful. Bon appetit!
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