Very tasty vegetable salads. Vegetable salads for the holiday table

Vegetable salad – popular dietary dish containing a large number of vitamins and minerals. Vegetables have a beneficial effect on the stomach, facilitating the digestion of food and the absorption of proteins, fats and carbohydrates. The ancient Romans were among the first to prepare salads, using olive oil, onions, endive and honey. In the Middle Ages, garlic, parsley and peppermint were also used. Vegetable salads thanks to the availability and variety of ingredients, they can boast of almost the most big amount all kinds of recipes. To prepare salads, you can use asparagus, tomatoes, peppers, garlic, green onions, parsley and many other vegetables in combination with vinegar, vegetable oil, sour cream, mayonnaise and salt. Ready dish Most often served cold fried meat or as a snack.

There are 655 recipes in the "Vegetable salads" section

Beet, corn and onion salad

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

Red cabbage salad

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

Beetroot salad with suluguni cheese, cucumbers and kohlrabi

Beet salad with kohlrabi cabbage takes on a new, more complex, unusual taste, if you add salty 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 among devotees healthy eating and losing weight. It contains a lot of protein, and protein nutritional properties approaches the protein of meat. To get acquainted with healthy cabbage, we invite you to master a simple salad recipe from...

Cauliflower salad with tomatoes and eggs

Recipe simple salad Cauliflower with tomatoes and hard-boiled eggs can be served as a main course for dinner or lunch. To prevent the vegetable salad from being bland, season it with mustard and thick balsamic sauce. Easy to learn, tasty and...

Salad with feta cheese and lentils

Salad with feta cheese and lentils gives a palette of tastes, including the sharpness and sweetness of Yalta onions, the saltiness of feta cheese, the juiciness of tomatoes and bell peppers. Boiled lentils balance everything out. It does not have its own well-defined taste, which is in vegetables...

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 herbs. It will take very little time to prepare it, and as a result you will have a tasty, bright, juicy salad, which you immediately want to eat. ...

Moroccan carrot salad with cumin

An interesting recipe for carrot salad with cumin exists in Moroccan cuisine. The set of ingredients for the salad is minimal. All you need is a few sweet carrots, coarsely chopped and blanched, and a spicy oil dressing. Products in the recipe are calculated...

Sweet Potato, Carrot and Sunflower Seed Salad

Raw salad, incredible healthy root vegetables has pleasant taste and an interesting, bright appearance. It can be used as a light snack or a full lunch(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 provides positive action on the human body, for example, increases tone. Typically, celery root is added to salads, broths, soups and stews. We offer a trial...

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 cheese pickled cheese according to your taste. Add a little to the salad for extra spice Worcestershire sauce, but if...

Chinese cabbage salad with egg, sesame and tomatoes

The recipe for Chinese cabbage salad is light 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 extraordinary taste to the salad. If in...

Greek salad classic

Classic Greek salad is made from fresh vegetables, adding greens according to the season. In addition to vegetables and herbs, diced pickled cheese (feta, feta cheese) and olives are added to the salad. To this salad you can add lettuce leaves cut into checkers, fresh...

Spring salad with Adyghe cheese and linseed oil

The most common recipe spring salad 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 feta cheese or Imeretian cheese. The main thing is that the cheese is...

Beet salad with sour cream and horseradish sauce

Grated table horseradish gives spicy spiciness, and sour cream softens the taste of horseradish. Fresh dill adds flavor. In general, the beetroot salad prepared according to this recipe turned out to be very satisfying due to the cheese and eggs. By the way, cooking beets has its 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 aromatic sunflower oil. With him coleslaw it turns out really tasty. If sauerkraut You may find it 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. The vegetable salad turns out to be unusually light, so it will fit perfectly into the diet of those who follow...

Sauerkraut salad with onions

A recipe for sauerkraut salad, which can be served as a side dish with sausages or other meat dishes. In addition to the cabbage, add grated carrots and thinly sliced onions to the salad bowl, and if the cabbage turns out to be too sour, then it must be washed and...

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 against many serious illnesses. Also proper nutrition, which is based daily consumption dishes from vegetables and fruits, is a guarantee of soft skin, thick hair and beautiful nails. Whatever one may say, vegetables are “our everything,” and their variety allows you to not get bored with salads all your life.

Before making a salad, be sure to thoroughly wash and cut the vegetables. They may also undergo some cooking. For example, for beet 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 healthiest vegetable salads are mixtures of raw ingredients.

Vegetables in salads go well 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 amazing in its diversity. These are not only well-known vegetable oils, sour cream, mayonnaise, yogurt, but also original healthy sauces, which are prepared from healthy ingredients and significantly benefit from fatty mayonnaise. For example, a salad from Chinese cabbage, potatoes, eggs, cucumber and green beans can be seasoned peanut sauce which is made 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 refilled carrot salad. To prepare ginger dressing, ginger and nuts are crushed and mixed with oil, honey and lemon juice.

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

For salads with added seafood, as well as almost any recipes oriental cuisine Soy sauce is suitable. 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 cooking peace. Garlic, mustard and lemon dressing– also in the forefront. The salad will get a spicy taste when used sesame oil and grape seed oils.

How many various recipes delicious culinary dishes You can make it from what grows in your garden! Even the most experienced chef does not know the exact number of possible recipes! And we can talk endlessly about the health benefits of salads made from fresh vegetables and fruits. Each of the vegetable ingredients of the salad gives, in addition to flavor shades, also useful microelements, vitamins, a solar boost of vigor and good mood.

It is noteworthy that culinary delights based on plant products are always an economical option to feed your family deliciously. Even if you do not grow vegetables and herbs in your garden, but buy everything on the market, the cost of private agricultural products is an order of magnitude cheaper than goods from famous European or domestic food manufacturers.

Many housewives are attracted to the process of preparing dishes from plant products because salad compositions are appropriate both in the daily menu and on the holiday table.

It is important, of course, to cook them correctly! So that all the healthy ingredients are preserved to the maximum, so that it is tasty and satisfying.

The recipes below and the chef’s invaluable advice will tell you how to complete this task correctly. It is these chef’s comments that will make it easy to cope with preparing vegetable salads!

How to prepare a salad from fresh vegetables - 15 varieties

Cabbage is a must-have product on every table. And the more often this vegetable dominates your diet, the healthier your body will become. Cabbage in the garden various types and all varieties are grown. And an endless variety of salads have been invented from it!

Ingredients for 4 servings:

White cabbage - 1 kg;
Greens (dill, parsley, basil, etc.) - 1 bunch assorted;
Homemade cucumber - 4-5 pcs;
Sweet pepper (red) - 3-4 pcs;
Orange - 1 piece;
Tomato (optional) - 1 piece;
Onion - 1 piece;
Apple vinegar - 2 tbsp;
Salt/sugar - to taste.

Preparation:

Chop the cabbage finely, season with salt/sugar and mash well until the juice comes out. Leave for 30 minutes.

Cucumber, sweet pepper - cut into thin slices;

Greens, onions - finely chopped.

After half an hour, when the cabbage is already well soaked own juice, mix all the other vegetables and only now add the orange, divided into slices, which are also divided in half.

Leave the salad in the refrigerator for 2 hours for perfect taste. It is advisable to serve it as a separate dish.

Almost any cabbage salad can be prepared without oil dressing, since cabbage juice salted, sweetened and acidified with vinegar is an excellent alternative any gas station!

You won't surprise anyone summer salad from tomatoes, cabbage and cucumbers with peppers. And this beloved salad is dressed with the most various sauces: sour cream, mayonnaise, vinegar-mustard, sunflower, etc. But the sauce is not really needed for cabbage salad, since this vegetable contains enough juice to flavor all the salad components to the fullest!

Ingredients for 4 servings:

Cabbage - 1 kg;
Cucumbers - 0.5 kg;
Tomatoes - 0.5 kg;
Sweet pepper - 0.5 kg;
Parsley - 1 bunch;
Salt/sugar + apple cider vinegar - to taste.

Preparation:

Chop the cabbage finely, add salt/sugar and rub with your hands until the juice appears. Leave for 1 hour.

Tomatoes, cucumbers, herbs, peppers - cut all vegetables beautifully.

After an hour, add the remaining vegetables to the cabbage, season with vinegar and serve.

The secret of this salad is that it is advisable to use early or mid-ripening cabbage, because... These are the juiciest varieties. And since there is no oil dressing in the salad, it is the cabbage juice along with vinegar that replaces it.

This salad will especially appeal to those who love delicate food, because... main ingredient of this dish is baked in the oven, which means it acquires refined taste"with smoke"

Ingredients:

Young zucchini - 2 pcs;
Tomatoes - 2 pcs;
Carrots and onions - 1 piece each;
Sweet pepper - 1 piece;
Greens - 1 bunch;
Garlic - 1 clove;
Salt/sugar - to taste.

Preparation:

Peel the zucchini, sweet peppers, onions, carrots and cut into 2x2 cm pieces. Place everything on a baking sheet covered with oiled paper and bake in the oven until soft.

Chop the tomatoes in the same way and finely chop the herbs.

Pour vegetables from the oven into a salad bowl, add garlic, tomatoes and herbs passed through a press. If desired, you can add a couple of tablespoons of olive or vegetable oil to this salad. Mix everything and serve.

The recipe is similar in the cooking process to the previous recipe “ALMOST LIKE AT THE CAMPFIRE”. The only difference is that here instead of zucchini there is eggplant and mushrooms are added, so that you get a real feeling that you are in the forest!

Ingredients:

Eggplants - 1 piece;
Tomatoes - 2 pcs;
Sweet pepper - 2 pcs;
Forest mushrooms - 300 gr;
Onion - 1 piece;
Greens - 1 bunch;
Salt and oil - optional.

Preparation:

Wash, peel and place the vegetables on parchment paper for baking in the oven. Bake until soft.

Peel, wash and bake the mushrooms in the next batch on a separate sheet until soft.

Finely chop the greens. Remove all baked products and cool. Add greens and eat.

Simple salads with sunflower oil.

A unique combination of the usual vegetable vinaigrette ingredients and legume additions that are unusual for this salad. It turns out a very special taste for the vinaigrette. And the only thing that reminds us that this is a vinaigrette salad is the beets.

Ingredients for 4 servings:

Beetroot - 0.5 kg;
Carrots - 0.3 kg;
Potatoes - 1 kg;
Onion - 1 piece;
Canned corn - 1 can;
Canned beans (or boiled) - 1 tbsp.;
Canned peas - 1 tbsp;
Salt/spices/herbs - to taste;
Sunflower oil - 3-4 tbsp.

Preparation:

Boil vegetables from the garden in their jackets (or bake in the oven), cool, peel and cut into cubes.

Marinate the onion for 30 minutes in salted boiling water, then chop finely.

Mix all the vegetables, add all the legumes and season with oil. After 30 minutes you can serve it.

It would be more intelligent not to boil vegetables, but to bake them in their skins, because... with such heat treatment More micronutrients and vitamins are retained.

It's simple, but at the same time very interesting recipe. And the taste and benefits here are several times higher!”

Ingredients:

Beetroot - 1 kg;
Apple vinegar - 4-5 tbsp;
Green onion feathers - 0.5 bunch;
Garlic - 3-4 cloves;
Salt - 2 tsp;
Sugar - 4 tsp;
Cumin - 1 tbsp.

Preparation:

Peel the beets and grate them on a Korean grater. Season with garlic, salt, sugar, passed through a press, add cumin and vinegar. Leave for 1 day in a cool place to marinate.

When serving, chop the onion feathers and mix with the beets.

This recipe is especially indicated for people with gastrointestinal disorders. Beets contain oils that help normalize the functioning of the stomach; this vegetable has a beneficial effect on the hematopoietic function and on the cells of the whole body.

“Broccoli is delicious!”

Broccoli has been grown in our gardens for a long time. This vegetable is baked, boiled, fried, and salted. Broccoli is also very impressive in salad compositions!

Ingredients:

Broccoli - 0.5 kg;
Sweet pepper - 4-5 pcs;
Onion - 1 piece;
Tomatoes - 2 pcs;
Salt/spices - to taste;
Any oil - 3-4 tbsp.

Preparation:

Divide the broccoli into florets and boil in well-salted water for 5-7 minutes. Remove excess liquid through a colander and cool.

Cut the tomatoes, onions and peppers into 2x2 cm cubes, place on a greased baking sheet and bake in the oven until soft and until a special aroma appears. Cool the vegetables.

Mix everything, add salt and season with oil and herbs.

Vegetable salads with sauce

As many salad recipes as culinary experts have developed, there are likely to be as many sauces for these salads. We consider mayonnaise, sunflower or olive oil, and sour cream to be traditional. But there are other unexpected combinations of sauce components that give the salad an amazing taste.

The combination of sunflower oil and soy sauce is used quite often in salads. This makes the dish special spicy taste and aroma. Even if the vegetables from the garden are the most ordinary, the salad will still turn out with overseas notes.

Ingredients:

Cucumber - 1 piece;
Carrots - 1 piece;
Daikon radish - 1 piece;
Dill greens - 0.5 bunch;
Green onion feathers - 5-7 pcs;
Sunflower oil- 2-3 tbsp;
Soy sauce- 5-6 tbsp;
Salt - to taste.

Preparation:

If you use a grater for Korean carrots, then the salad will look like a dish from Chinese cuisine. But, in principle, our domestic grater will also do a good job.

Prepare vegetables (carrots, radishes and cucumbers): wash, dry from remaining water, peel. First grate the carrots. Add salt and mash to increase juiciness.

Then grate the cucumber and radish. Finely chop the dill. Cut the green onion feathers into pieces up to 5 cm long, and then cut each lengthwise into thin strips.

Mix all ingredients and season with sunflower oil and soy sauce.

Once you try this salad at least once, you will definitely want to make it traditional dish for your family. What's the secret? In the sauce!

Ingredients:

Tomatoes and cucumbers - 4 pcs each;
Sweet pepper - 2 pcs;
Cabbage, carrots and young sunflower sprouts - 100 g each;
Dill - 1 bunch;
Green onions - 1 bunch;
Sunflower oil (olive oil is possible) - 6 tbsp;
Vinegar - 2 tbsp;
Salt - 1 tsp;
Black ground pepper- 0.5 tsp;
Garlic - 3 cloves.

Preparation:

Tomatoes, cucumbers and Bell pepper, and green onions, cubes 2x2 cm.

Cabbage and carrots, three on a Korean grater.

Chop the dill finely.

Prepare the sauce: mix vinegar, oil, ground black pepper, salt and garlic and whisk. Add vegetables to this sauce as you chop. At the end, mix everything thoroughly and eat.

Before adding sunflower sprouts to the salad, it is advisable to taste them. This is a unique taste, and if you don’t like it, you can replace them in the salad with young bean pods or green beans.

The mustard sauce in this salad is practically mayonnaise. homemade. And vegetables seasoned like this aromatic sauce, acquire a brighter taste.

Ingredients:

Cucumber - 2 pcs;
Tomato - 2 pcs;
Sweet pepper - 1 piece;
Green onion - 4-5 feathers;
Salt and chopped parsley - to taste;
Sunflower oil - 2 tbsp;
Sugar - 1 tbsp;
Mustard - 1 tsp;
Vinegar - 1 tsp.

Preparation:

Cut all vegetables into 2x2 cm cubes. Onions - into strips. Mix and let sit for a while while the sauce is prepared.

For the sauce, mix sunflower oil, sugar, store-bought mustard, apple or balsamic vinegar (5%). Beat with a mixer until smooth.

Dress the salad and serve.

Sour cream and mayonnaise will give your salad a delicate and at the same time piquant taste. The amazing appearance of the salad composition will delight, and the taste will bring joy even to a gourmet!

Ingredients:

Cabbage - 0.5 kg;
Radish and carrots - 2 pcs each;
Apple - 1 piece;
Garlic - 2-3 cloves;
Dill greens - 1 bunch;
Sour cream - 4 tbsp;
Mayonnaise - 4 tbsp;
Salt, spices - to taste.

Preparation:

Wash cabbage, carrots, radishes and apples, peel them and grate on a Korean grater. Place each vegetable separately!

You don’t have to peel the top skin of the apples - it will preserve more. useful microelements.

Mix sour cream and mayonnaise, add finely chopped herbs and garlic passed through a garlic press. Place everything in one container and beat until smooth.

Layer the salad in layers:

1st layer - cabbage - coat with sour cream and mayonnaise sauce;

2nd layer - radish - sauce on top;

3rd layer - carrots - sauce on top;

4th layer - apples - sauce on top;

The final layer is covered with greens.

Vegetables under sour cream sauce- this is a familiar and beloved combination by many. And if you add mustard beans to sour cream! This unexpected composition will change the aroma of the salad and make it a little piquant.

Ingredients:

Cucumber and tomato - 2 pcs each;
Dill greens - 1 bunch;
Sour cream - 1.5 tbsp;
Olive oil - 2 tbsp;
Mustard beans - 1 tsp;
Salt/sugar/ground black pepper - to taste.

Preparation:

Chop the vegetables nicely and mix.

Mix sour cream, olive oil, mustard seeds, salt and spices - beat thoroughly with a mixer until a homogeneous thick creamy mass.

Season the vegetables and serve immediately.

Hot and aromatic food is always eaten with pleasure by everyone. Is not classic example The first course is a salad, which is also served hot!

Ingredients:

Carrots - 1 piece;
Bell pepper - 2-3 pcs;
Zucchini - 1 piece;
Eggplants - 1 piece;
Tomatoes - 2-3 pcs;
Sunflower oil - 100 g;
Salt, sugar, spices - to taste.

Preparation:

Wash, peel and cut the vegetables into 2x2 cm cubes.

Grate the carrots on a coarse grater (or a Korean grater), and cut the pepper into strips.

Fry each vegetable separately, place in a container, lightly straining out any remaining oil and mix. Serve hot.

Jerusalem artichoke is not as popular in cooking as native potatoes. Although, by and large, it is a natural analogue of potatoes. It contains slightly more useful microelements and vitamins, and its cultivation is considered easy. Jerusalem artichoke salad will fill the room pleasant aroma potatoes baked over a fire and will give you a lot of pleasant tastes!

Ingredients:

Jerusalem artichoke - 0.5 kg;
Green onion feathers - 1 bunch;
Garlic - 2-3 cloves;
Tomato - 1 piece;
Sour cream - 2 tbsp;
Salt/spices - to taste.

Preparation:

Wash in running water and boil the Jerusalem artichoke in the peel (you can bake in the oven until soft). Cool and remove skin. Cut into 1.5 x 1.5 cm cubes.

Cut the green onions and tomatoes into cubes.

It is better not to crush the garlic through the garlic press, and also cut it into small pieces - this will save more delicate taste and aroma, but will not saturate the dish with spiciness.

Salt and pepper the vegetables to taste. Mix everything in a large bowl and top with sour cream.

This is how you can quickly and easily prepare an original and very nutritious salad.

Why this name? Quite often this salad is prepared in the cold winter-spring period. The aroma of juicy green onions and fresh cucumber along with the bright orange corn really brings to mind spring!

Ingredients:

Peking cabbage (or any cabbage) - 0.5 kg;
Cucumber - 1 piece;
Green onion feathers - 5-7 pcs;
Canned corn- 1 can (200 g);
Sour cream - 200 g.

Preparation:

Chop the cabbage and mash until soft. Chop the cucumber and onion.

Mix all ingredients, add corn (without liquid) and season with sour cream. You can decorate the top with dill or any other herbs to your taste.

delish.com

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

Ingredients

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

Preparation

Using a 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 the 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 lemon juice;
2 tablespoons olive oil;
1 tablespoon balsamic vinegar;
1 tablespoon ;
salt - to taste;
ground black pepper - to taste;
½ clove of garlic.

Preparation

Place the beets in a saucepan, add water and bring to a boil over high heat. Reduce heat and continue for about an hour until it becomes soft. Cool it slightly, peel it, cut it into cubes and put it in the refrigerator for 15 minutes.

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

chelseasmessyapron.com

This may seem like an overly unusual mixture. But try to prepare a salad, and you are unlikely to remain indifferent to it.

Ingredients

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

Preparation

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

Combine broccoli with cranberries, almonds, seeds and cheddar cubes. For the dressing, mix mayonnaise, vinegar, sugar, zest of a whole lemon, 1 tablespoon of lemon juice, salt and poppy seeds. Season 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 sesame seeds.

Preparation

Cut the cabbage into thin strips. Add oil to it lemon juice and spices and stir. Toss the kale 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 corn;
200 g cherry tomatoes;
100 g feta cheese;
1 red onion;
several sprigs of basil;
3 tablespoons olive oil;
1 lime;
salt - to taste;

Preparation

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

6. Guacamole Salad

Guacamole is a snack made from avocado pulp with the addition of lemon or lime juice, various seasonings and vegetables. But these same ingredients can also 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.

Preparation

Mix 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 mayonnaise;
100 g sour cream;
2 tablespoons lemon juice;
½ tablespoon of sugar;
salt - to taste;
ground black pepper - to taste.

Preparation

Chop florets and peeled broccoli stem large pieces. Lightly dry the nuts hot frying pan. Mix broccoli with grated carrots, cubes, finely chopped onions, nuts and raisins. Mix the remaining ingredients separately and season the salad with this mixture.

jamieoliver.com

Oranges will add zest to this salad.

Ingredients

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

Preparation

Peel the vegetables. Cut the carrots in half and the beets into slices. Steam for 5 minutes. Place the carrots and boil the beets in the same way. Cooking them separately will prevent the carrots from turning 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 orange zest. Then remove the white layer from them and cut the fruit into slices. Toast the sesame seeds in a hot frying pan for a couple of minutes, stirring constantly.

Cool the baked vegetables slightly. Then mix them with zest and oranges, pour over the remaining oil and add salt. Sprinkle with sesame seeds and cilantro leaves.

tracy benjamin/Flickr.com

Parmesan will give the salad a piquant taste. But if desired, it can be replaced with another cheese.

Ingredients

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

Preparation

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

10. Spicy vegetable salad with quinoa

A tasty, satisfying 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 honey;
1 clove of garlic;
½ teaspoon ground red pepper;
1 teaspoon dried oregano;
salt - to taste.

Preparation

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

For the dressing, mix oil, vinegar, honey, chopped garlic, pepper, oregano and salt. Pour the dressing over the salad and toss to coat.

11. Panzanella

delish.com

Panzanella is traditional italian salad with fresh vegetables and bread.

Ingredients

2 baguettes;
120 ml olive oil;
3 tablespoons red wine vinegar;
1 teaspoon 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.

Preparation

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

For dressing, mix 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 will complement celery and avocado in this salad.

Ingredients

8–10 potatoes;
salt - to taste;
2 tablespoons 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.

Preparation

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

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

Lentils are used not only for soups or main courses, but also for hearty salads.

Ingredients

200 g black or green lentils;
600 ml vegetable or;
4 tablespoons olive oil;
200 g 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.

Preparation

Rinse the lentils, place them in a saucepan and add broth. It can be replaced with water with chicken or vegetable dissolved in it. bouillon cube. Bring lentils to a boil over medium heat. Reduce heat slightly and simmer for another 20–25 minutes until tender. Then drain the lentils.

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

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

bbcgoodfood.com

Ingredients

2 eggplants;
3 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
2 thick pita breads;
3 tablespoons 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.

Preparation

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

For the dressing, mix the remaining oil, vinegar, chopped mint leaves, finely chopped chili and 1 onion. Remove the eggplants, place them in a salad bowl and toss with ⅓ of the dressing. Add onion sliced into half rings, tomatoes cut in half, salad mix, pita bread and pieces of goat cheese. Pour the remaining dressing over the salad and toss to coat.

iamcook.ru

A hearty salad with a hint of sea.

Ingredients

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

Preparation

Slice Chinese cabbage small stripes. Mix it with peas and seaweed, after draining the liquid from them. Season the salad with oil.

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

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

Vegetable salads are precisely those dishes that have virtually no contraindications for consumption. By consuming them regularly as food, you can count on receiving unforgettable taste sensations, saturating the body with all the necessary vitamins and microelements, and the absence of any negative changes in your figure,

How to prepare vegetable salads for the holiday table - 15 varieties

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

Ingredients:

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

Preparation:

Wash the tomatoes, dry them and cut them into four parts. Wash the 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 seeds and stalks and cut into thin strips. Drain the excess liquid from the olives and cut them into two parts. Wash the parsley, dry it and finely chop it. Peel the onion, wash it and cut it into thin half rings. Cut the cheese into small cubes. Combine all ingredients, mix, season with olive oil, salt, pepper and sprinkle flax seeds on top.

Shopski salad is a dish that is prominent representative Mediterranean cuisine. It is very colorful, bright and has a piquant pungent taste.

Ingredients:

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

Preparation:

Wash tomatoes, peppers, cucumbers, dry them, cut into triangles and place in deep container. We clean the onion, wash it and chop it into thin half rings. Wash the greens, dry them and finely chop them. In a small bowl, mix olive oil, lemon juice, salt, pepper and herbs. The gas station is ready. Place the onion in the resulting dressing, mix everything and let the onion sit in the dressing for 10 - 15 minutes. After this time, add the onion along with the dressing to the bowl with vegetables. Add olives and finely chopped cheese there. Mix everything carefully.

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

Preparation:

Wash the beets, boil until tender, cool, peel and three fine grater. Wash the cucumbers and cut them into small cubes. Add cucumbers to grated beets. Wash the prunes, dry them, cut them small pieces and add to the general container. Peel the garlic, wash it, grate it on a fine grater, and add it to the rest of the ingredients. Now the salad should be salted to taste, seasoned with sour cream and mixed thoroughly.

This dish received such a name for a reason. The “Bride” salad is very light, as if airy, and has a delicate and pleasant taste.

Ingredients:

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

Preparation:

Wash the cabbage, dry it and finely chop it. Peel the carrots and cucumber, wash and cut into thin semicircles. Wash the apple and cut into thin triangles. Peel the onion, wash and cut into small cubes. Combine all ingredients, salt, pepper, season with oil and mix thoroughly. Sprinkle the finished salad with sesame seeds on top.

Despite being the only one high-calorie product as part of of this dish- This is mayonnaise, this 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

Preparation:

Boil eggs and beets until full readiness, cool and clean. Grate the beets on a coarse grater into a deep bowl. Grate eggs and cheese there on a fine grater. Chop the walnut kernels using a knife.

Many chefs advise that 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 peel the garlic, wash it and pass it through a garlic press. Add nut kernels and garlic to the container with other products.

When all the ingredients are combined, the salad should be salted, peppered, seasoned with mayonnaise and mixed thoroughly. The finished dish can be decorated with herbs before serving.

This salad received this name for its appearance. IN finished form it should resemble a clearing in 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

Preparation:

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. Decorate the finished salad with cherry tomato halves and herbs. Apply mayonnaise dots to the tops of the tomatoes. So the tomatoes will look like fly agaric caps.

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

Ingredients:

Peking 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

Preparation:

Cut the bread into cubes and dry it in the oven at 140 degrees for 20 minutes. Before putting the crackers in the oven, they should be salted, peppered, lightly moistened with vegetable oil and mixed thoroughly. While the crackers are drying, let's start preparing the salad. To do this, wash the cucumbers, cut off their ends and cut them into oblong rectangles. Drain the liquid from the corn and add it to the cucumbers. Wash the cabbage, dry it, cut it into thin strips and add it to the other ingredients. Peel the garlic, wash it, pass it through a garlic press and add to the salad. Then salt and pepper the salad, add croutons, season with mayonnaise and mix thoroughly.

The finished dish can be decorated with green onion feathers.

This dish contains not only vegetables, but also berries, which are especially common in taiga regions. Hence the name of the salad.

Ingredients:

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

Preparation:

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

Place all the ingredients in one container, season with mayonnaise, salt and mix thoroughly. The salad is ready!

Many chefs argue that to prepare this dish you should not use mayonnaise, but exclusively vegetable oil. This way 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.
Carrots - 1 pc.
Beets - 1 pc.
Celery root - 1 pc.
Fresh tomato - 1 pc.
Salad pepper - 1 pc.
Green onions, parsley - 0.5 bunch
Canned peas - 120 gr.
Canned corn - 120 gr.
Mayonnaise, ketchup - to taste

Preparation:

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

Wash the tomato, dry it, cut into small slices. Salad pepper Wash, dry, remove stems and seeds, cut into thin strips. Place the tomato and pepper in an even layer over the entire surface of the salad. Wash the onions and parsley, dry them, chop them finely and sprinkle them on the salad. Cover the surface of the salad with a mesh of ketchup and mayonnaise. In this form, the salad is served at the festive table.

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

Ingredients:

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

Preparation:

We peel the carrots, wash them and grate them on a coarse grater. We clean the onion, wash it and finely chop it. We clean the champignons, wash them and cut them into slices. We peel the nuts and chop them.

Pour vegetable oil into a frying pan, heat it well and fry the champignons and half an onion in it for 5 - 7 minutes. In another frying pan, fry the remaining onions and carrots for 3 minutes.

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

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

Remove the onion-mushroom mixture from the frying pan, drain off excess oil, add salt and pepper to taste. When everything is prepared, we begin to form the salad. To do this, place the ingredients in deep glass bowls in the following order:

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. Bon appetit!

This vegetable cake will be a wonderful decoration for any holiday table. It is not at all difficult to prepare, 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

Preparation:

Peel the potatoes and carrots, wash them and boil them in salt water until fully prepared. Boil the eggs, cool, peel, and separate the whites from the yolks.

Grate all vegetables and proteins on a coarse grater. Grate the yolk on a fine grater. We do not mix the products, but place each in a separate container. When the ingredients are prepared, we begin to form the salad. To do this, place 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.

Coat each layer of salad with mayonnaise. Before serving, it is advisable for the salad to stand in the refrigerator for some time.

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 prepared 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

Preparation:

Wash and dry the tomatoes. Cut the cheese and tomatoes into cubes. Drain excess liquid from corn. We peel the garlic, wash it and pass it through a garlic press. Wash the dill, dry it and finely chop it. Combine the prepared salad ingredients, season them with sour cream, salt, pepper and mix well. Before serving, sprinkle the salad with croutons.

The peculiarity of this dish is that it contains vegetable oil in which the onions are 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.
Beetroot - 6 pcs.
Onions - 2 pcs.
Potatoes - 8 pcs.
Sauerkraut - 250 gr.
Carrots - 4 pcs.
Pickled cucumber - 4 pcs.
Greens - to taste

Preparation:

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

The present dietary food which will help 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

Preparation:

Wash the cucumber and cut into small cubes. We clean the avocado, remove its pit and also cut into cubes. Boil the eggs, cool, peel and cut into cubes. We peel the garlic, wash it and pass it through a garlic press.

Combine all ingredients in one container, add salt, season with olive oil and lemon juice and mix thoroughly.

This 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:

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

Preparation:

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

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

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

Combine peppers, tomatoes and cucumber in one container. Mix the grated cheese with herbs and form balls from the resulting mass. In a small bowl, combine vegetable oil and lemon juice and mix everything thoroughly.

Add to the container with vegetables ready-made dressing, salt, pepper and mix everything thoroughly. Place cheese balls on top of the salad. Bon appetit!