Vegetable salads at Lent.

Repair

Golovna

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

At once you will be rich.
If you prepare smoothies and mixed fruit and vegetable salads, it’s not so difficult to set the standard.
We encourage you to prepare delicious salads for whatever relish.
Salad with kvass and vegetables
Ingredients:
Struchkov kvass – 1 pack

bell pepper – 1 pc.

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sesame – 1 tbsp.
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soy sauce – 2-4 tbsp.

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Oliya – 4 tbsp.

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

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If you prepare smoothies and mixed fruit and vegetable salads, it’s not so difficult to set the standard.
How to prepare it?
Grease the beans in a non-stick frying pan until the sides are golden brown.
If you are vikorista first, grease the bits with oil.
Peel the pepper and remove the core, cut into slices and brush a little.
Detail the hourbook and put it through the hourpressure.

bell pepper – 1 pc.

Combine all ingredients in a bowl, pour olive oil and soy sauce over the top.
For example, decorate the sweet salad with sesame seeds.
Vegetable salad with seaweed chuka

dextergirlfriend

avocado - ½ pc.

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

orc – 1 pc.
water chuk (or other) – 100 g
soy sauce – 2 tbsp.
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olive oil – 1 tbsp.
We encourage you to prepare delicious salads for whatever relish.
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sesame seeds (for bazhannyam) – 1 tbsp.
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Wash and cut the avocado, pepper and cucumber.
Place the vegetables on a plate, add water to them, or whatever else suits your taste.

bell pepper – 1 pc.

Season the salad with soy sauce and olive oil.
You can decorate the salad with sesame seeds, greased in a non-stick frying pan.
Sweet salad with croutons
bornoe_menu
orc – 3 pcs.

tomatoes – 2 pcs.

pepper – 1-2 pcs.

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

salad – 10 large leaves
baguette – 1 pc.
Oliya – 50 g
Citrus juice – 2 tbsp.
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bell pepper – 1 pc.

tangerine – 1 pc.
Wash the arugula and place it on a plate, discarding any excess water.
Peel and grate the Syrian beet.
Then place it on the arugula.
Peel the orange and add until the ingredients are resolved.
Drizzle cold squeezed olive oil over the salad.

Decorate the top of the dish with peas: grated and halved.

Light sheep salad

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

mysweetbijou
carrots – 400 g
rodzinki – 70 g
lettuce leaves – 150 g
White wine otset – 4 tbsp.

bell pepper – 1 pc.

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olive oil
Peel the carrots, cut them into thin slices, add salt, season with olive oil and bake for 15 minutes| at a temperature of 220 degrees.
Soak the rodzinki in otti for 15-20 minutes.
Tear the lettuce leaves and place on a plate.

When the carrots are ready, add them to the lettuce leaves along with the carrots.

Season all ingredients with olive oil.

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

Chickpea and vegetable salad
gyrlyanda
chickpeas – 200 g
Cherry tomatoes - 4 pcs.
orc – ½ pc.
sweet red pepper - 1/2 pcs.
fresh lemon juice - 4 tbsp.
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apple cider – 2 tbsp.
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bell pepper – 1 pc.

lemon zest – 1 tbsp.
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watch - 3 teeth.
crushed leaves

pepper

Boil the chickpeas.

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

Tomatoes, cucumbers and peppers, please detail.
Chop the chasnik finely or pass through the chasnik.
Prepare the sauce: add olive oil, lemon juice, otset, zest, chasnik, salt and pepper.
How to prepare it?
Mix well.
In a bowl, combine chickpeas and vegetables.
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bell pepper – 1 pc.

Then season them with sauce and decorate with additional mint leaves.
Salad with mango, avocado and vegetables
alya_samokhina
mango – 1 pc.
avocado – 1 pc.

Cherry tomatoes - 6 pcs.

lettuce leaves

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

juice of lime
Cut the mango into cubes.
Cut the avocado halfway, peel the skins, remove the brush and cut into thin slices.
Pour lime juice over it, after mixing with salle and pepper, so that it does not turn brown.
Wash and cut the tomatoes, cucumbers and lettuce leaves into large pieces.
Place all the ingredients, along with the avocado, on a plate and mix.
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bell pepper – 1 pc.

Finally, decorate the salad with avocado, season with a dash of lime juice, pepper and sill and serve the salad to the table.
Salad with tomatoes, olives and herbs
larion_larisa

pickled tomatoes – 5 pcs.

olives - 10 pcs.

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

cibulin – 1 pc.
celery
5% - 1 tbsp.
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basil - bunch
Salad with kvass and vegetables
White wine otset – 4 tbsp.

bell pepper – 1 pc.

Place the kvass on a plate.
Cut the tomatoes, celery, chasnik finely or pass through the chasnik.
Then add all the ingredients to the kvass.

Season the salad with olive oil, garnish with greens and basil leaves.

Finally, sprinkle the dish with sesame seeds.

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

Salad with beet, almond and sauerkraut
trainer_pravilnoe_pitanie
beet jam – 1 pc.
sauerkraut – 100 g
migdal – 100 g

bell pepper – 1 pc.

parsley
olive abo llyana oliya
Boil the beet until ready, cool, peel off the skins, cut into slices.

Place beetroot, sauerkraut, almonds on a plate.

Garnish the top of the dish with finely chopped parsley.

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

Season the salad with olive oil and serve it to the table.
Spring salad
veganstvo_syroedenie
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Zhovtiy pepper – 1 pc.
orange pepper - 1/2 pcs.
gherkin – 2 pcs.

bell pepper – 1 pc.

chard
Olium of wheat parsley
lemon juice

Wash and remove avocado, gherkin, yellow and orange peppers.

Then cut them into slices and cubes.

Dietologists say that the normal amount is 300 g of fruits, 500 g of vegetables and 500 g of greens.

Place all ingredients on a plate.
water chuk (or other) – 100 g
How to prepare it?
Add chard leaves to them.
Pour lime juice over it, after mixing with salle and pepper, so that it does not turn brown.
Season the salad with parsley of wheat, mix carefully and serve.
Mix well.
Salad of greens, vegetables and mushrooms
ya_krivtsova

bell pepper – 1 pc.

mushrooms (champignoni) – 100 g
bell pepper – 1 pc.
cilantro

Green Tsibulya

juice of lemon (olive oil)

Grease fresh cookies in a non-stick frying pan.

You can also use it to prepare salad and mushrooms of any kind.

Wash and cut the tomatoes, cucumber, pepper, celery, lettuce, cilantro and cibul.

3 – 4 buds of green salad, 3 tablespoons of rose oil, 1 tablespoon of lemon juice or hot water, salt, chalked pepper and mustard.

Wash the green salad leaves well and let them drain.

If the leaves are large, they can be cut.

Season the salad with sauce, which can be prepared with olive oil, lemon juice, salt and ground pepper.

You can add mustard to the sauce beforehand, but you need to grate it first.

Green salad from green tea

100 g of green salad leaves, 1 stem of green chasnik, 1 stem of green cibul, 3 tablespoons of mayonnaise, 2 tablespoons of sour cream.

Chop green salad leaves, green cibul and chasnik finely and season with mayonnaise mixed with sour cream.

Green salad with lemon juice

4 – 5 buds of green salad, 3 – 4 tablespoons of olive oil, 3 eggs, juice of 1/2 lemon, 1 tablespoon of prepared mustard, a sprinkling of dill, salt for relish.

Wash the green salad leaves and cut them into 4 pieces.

Then prepare the dressing.

To do this, mix mustard with olive oil and lemon juice, add finely chopped crepe and salt for relish.

Boil eggs hard, chop finely and mix with salad.

Then place it in a salad bowl and pour over the dressing.

Green salad with zibula

3 – 4 pieces of green salad, 6 – 7 shoots of green cibul, 1 tomato, 1/3 bottle of sour cream, salt.

Wash the green lettuce leaves, throw them on a tray, and let the water drain.

Finely chop the greens and tsibul.

Boil the egg, cool and cut into slices.

Mash and shred the vegetables, season with olive oil and ottoman, salt until relished, add zukor.

Mix everything, put it in a salad bowl and decorate eggs and herbs with slices.

Green salad with tomatoes

100 – 200 g of green salad, 1 – 2 tomatoes, a sprout of sprinkles.

For the sauce: 1/2 bottle of olive oil, 2 tablespoons of otstu, salt, zukor, pepper, 1/2 teaspoon of mustard.

Wash the lettuce leaves, trim, add chopped tomatoes, pour in the sauce, sprinkle with chopped sprinkles.

To prepare the sauce, mix olive oil, ocet, salt, zukor, pepper and mustard in one bowl and beat well until a smooth paste is formed.

Place the finished salad in a salad bowl.

Green salad with radish

100 - 200 g of green salad, 1 bunch of radishes, 1/2 bottle of sour cream, a splint of parsley and sprinkles.

Wring the lettuce leaves, shred them, add radishes and additional crepes, cut into circles.

Mix everything, pour in sour cream.

Transfer the finished salad into a salad bowl and garnish with parsley before serving.

Green salad with fresh cucumbers

3 pieces of green salad, 3 fresh cucumbers, the juice of 1/2 lemon, 3 tablespoons of sour milk, 2 bunches of green zucchini, a splinter of dill, zuccor and salt for relish.

Remove the green salad leaves, cut them into 2 - 3 pieces and place them in the salad bowl.

Place mugs of hard-boiled eggs on top, sizzle with green sprinkles.

Pour in sauce made from sour cream, lemon juice, pepper, salt and zucchini.

Green salad "Scarlett" with sour cream

3 – 4 balls of green salad, 1 bottle of sour cream, salt, zukor for relish, green tsibula and crepe.

Wash the green lettuce leaves in cold water, place on a plate to drain the water, then chop finely, add salt, add zuccor, mix and add to the salad bowl.

Trim the greens, mix with sour cream and pour the sauce over the entire salad.

Serve the prepared salad immediately.

Green salad with sour cream and egg

4 – 5 buds of green salad, 1 fresh cucumber, 1 egg, 1/2 bottle of sour cream, 1 teaspoon of otto, parsley and dill, 1 stalk of green cibul, salt for relish.

Wash the green salad leaves, cut them and place them in a bowl.

Add the hard-boiled egg, cut into thin slices.

Mix everything, add salt until it tastes good, season with sour cream and otto.

Green salad with chasnik and mayonnaise

3 - 4 pieces of green salad, 1 bunch of parsley and dill, 2 chasnik slices, 1 egg, 1 tablespoon mayonnaise, salt, pepper, to taste.

Wash the green salad leaves thoroughly in cold water, place on a sieve and let the water drain, place on a plate.

Place chopped parsley and dill on them, grated cherry and pepper.

Cover the leaves with the filling in a tube, pour over the stool and leave for marinating for 2-3 years.

Place the salad on a plate, pour over mayonnaise and garnish with slices of hard-boiled egg.

Green salad with chasnik and sauce

200 g of green salad, 2 - 3 slices of chasnik.

For the sauce: 1 bottle of olive oil, 2 eggs, 2 tablespoons of otto, 1/4 teaspoon of mustard.

Wash the green salad leaves well, sprinkle with dill, place on a plate to drain, and cut into wide slices.

Then add finely chopped chasnik, mix and season with sauce.

To prepare the sauce, beat the eggs with a whisk, add mustard to the beaten butter and, stirring constantly, pour in the olive oil.

Green salad with chasnikov sauce

3 - 4 pieces of green salad.

For the sauce: 3 - 4 cups of chasnik, 1 tablespoon of citrus or citric acid, 1 tablespoon of rosemary oil, a splinter of nutmeg peas, 1 teaspoon of prepared mustard, salt, zucchini until relished.

Wash the green salad leaves well and place them on a plate.

Then pour over them with sauce prepared with either citric acid, seasoned zucchini, salt, mustard, ground nutmeg and olive oil.

Stir, place in a salad bowl and serve immediately.

Green salad with eggs

2 - 3 cups of green salad, 2 eggs, 2 tablespoons of rosemary oil, 1/2 bottle of sour cream, 1 teaspoon of mustard, 1 teaspoon of otsu, parsley, 1 radish, salt.

Wash the lettuce leaves in cold water and tear them into small pieces, but do not cut them.

Add sliced fresh ham and finely chopped hard-boiled eggs.

Mix everything and pour the sauce with sour cream, zucchini, salt and citric acid.

Salad with finely chopped green cibul, parsley and dill.

Salad of green tsibula with grapes and sour cream

2 bunches of green zibula, 2 eggs, 1/4 bottle of sour cream, a sprout of pickled grapes, parsley, 1 radish, ocet, pepper, salt for relish.

Please note the green number and add details.

Then add finely chopped parsley, pepper, salt until relish, ocet, sour cream and stir.

Place the salad in a salad bowl, garnish with pickled grapes, slices of boiled eggs and radish slices.

Salad of green cibul with pickled grapes

2 bunches of green zibula, 5 tablespoons of rosemary oil, 2 tablespoons of otsu, 1 bottle of pickled grapes, salt and pepper for relish.

Wash the zucchini, chop it coarsely, put it in a salad bowl, season with olive oil, pepper, sill and otsto.

Top the salad with pickled grapes.

Salad of green zibula with olive

2 bunches of green zibula, 2 eggs, 1 – 2 pickled cucumbers, 5 tablespoons of rosemary oil, 2 tablespoons of otto, 2 teaspoons of mustard, salt.

Peel the green cabbage, wash and chop, add finely chopped salted cucumbers.

Boil the eggs hard, cut into circles, carefully remove the eggs, and save the whites for decoration.

Then prepare mayonnaise with olive oil, ottofa, mustard, salt and boiled beetroot and season the salad with it.

Then place it in a salad bowl and decorate with egg whites.

Salad of green zibula with peas

1 bunch of green zibula, 1 bottle of plums, 2 tablespoons of lemon juice, 2 bottles of mayonnaise, salt, pepper for relish, parsley and dill.

Take the cibul and chop it finely.

Remove the stems from pickled and fresh plums, cut the plums into 4 pieces or cut into cubes.

Then mix everything, add salt and pepper until relished, season with lemon juice and mayonnaise, place in a salad bowl and garnish with plums and herbs.

Salad of green zibula with sour cream

1 bunch of green zibula, 2 - 3 tablespoons of sour cream, 1 tablespoon of otto, chalked pepper, salt, mustard until relished.

Take the green cibul, cut it and add salt.

Place in a salad bowl and season with sour cream or hot sauce, pepper and mustard.

Salad of green cibul with sauce

1 bunch of green cibulin, 1/2 bottle of olive sauce, 1 tomato, 1 cibulin.

Wash the cibul, cut into 1 cm slices, season with sauce, place in a salad bowl and garnish with scoops of red tomato and thin rings of cibul.

To prepare olive sauce, whisk 1/2 bottle of olive oil, 2 tablespoons of otto, salt, zukor, pepper for relish, 1/2 teaspoon of mustard in a strong bowl.

Salad of green cibul with cheese

1 – 2 bunches of green cibul, 11/2 bottles of fresh cheese, 1/2 bottle of sour cream, salt for relish, herbs.

Finely chop the green cabbage, add|add| sir, add salt.

Then mix everything and pour in sour cream.

The salad can be decorated with greens.

Salad of green zibula with spinach and sorrel

2 bunches of green zibula, spinach, sorrel, 1/2 bunch of parsley, 10 olives, 1 tablespoon of 3% rosemary, 2 eggs, 3 tablespoons of rosemary oil, salt for relish.

Wash the green apple and cut into 1 cm slices. Wash the apples, peel, core, and cut into strips.

Then mix everything, season with olive oil, add finely chopped green tarragon, sill, and zest until relished.

Salad of green cibul with egg

1 bunch of green zibula, 3 eggs, 4 tablespoons mayonnaise.

Remove the green elk and chop finely, add hard-boiled and cracked eggs.

Season the salad with mayonnaise and garnish with slices of hard-boiled eggs.

Green cibul salad with egg and mayonnaise

1 – 2 bunches of green cibul, 2 eggs, 1/2 bottle of mayonnaise, 1 radish.

Remove the green elk and chop it finely, add hard-boiled and soft-cooked eggs.

Place in a salad bowl and season with mayonnaise, without stirring.

The top of the salad can be decorated with thin slices of radish.

Green cabbage salad with egg and olive oil

2 bunches of green zibula, 5 eggs, 1 tomato, 4 tablespoons of rosemary oil, 1 tablespoon of prepared mustard.

Boil the eggs hard, cut into cubes, pour one spoon over the sauce.

Then finely chop the green cibul and mix with the eggs.

Place the salad in a salad bowl, season with egg sauce prepared from an egg cooker, mustard and olive oil, and garnish with tomato scraps.

Salad with kulbabbi leaves

100 g kulbab leaves, 3 - 4 arrows of green cibul, 5 - 6 spoons of parsley, 4 - 5 spoons of dill, 2 tablespoons of olive oil, 1 tablespoon of otstu, pepper, salt for relish.

Peel the celery from the skins, squeeze and grate well.

Remove the skin from the apples, remove the cores and cut the pulp into thin slices.

Immediately, before the apples darken, sprinkle them with lemon juice.

Mash the cheese with a fork, add milk and mayonnaise and mix well until a homogeneous mass is formed.

Kernels of hairy peas are detailed and add|add| in sir.

Mix celery and cheese and place in a deep salad bowl.

Before serving, decorate the salad with whole pea kernels coated in a frying pan.

Rhubarb and radish salad

250 g rhubarb, 1 bunch of radishes, 3 eggs, 1 bunch of green cibul, 1/2 bottle of sour cream, zukor, salt, chalked pepper with relish.

Cut the radish into circles, add the chopped rhubarb, sip with the cucumber, herbs and pepper until relished.

Season the salad with sour cream and decorate with green zibule and slices of boiled eggs.

Rhubarb salad with crop

250 g rhubarb, 1 bunch of dill, 1 bunch of green cibul, 1 tomato, 5 - 6 tablespoons of mayonnaise.

Chop the green cibul, rhubarb and crepe, mix, season with mayonnaise and decorate with tomato slices.

Tsibul salad with apples and sour cream

1 – 2 heads of cibul, 2 – 3 apples, 1/2 bunch of green cibul, 3 tablespoons of sour cream, zukor, salt for relish.

Stick the cibula thinly.

Peel the apples, remove the core, cut into strips.

Then mix everything, add finely chopped green cibul.

For dressing: 4 tablespoons of olive oil, 2 tablespoons of hot water or lemon juice, 1/2 teaspoon of zukru, salt, pepper for relish.

Remove the leek and cut into small pieces.

Grate the peeled apple and hard-boiled egg into a fine grater.

Then stir and pour over the dressing, add salt and pepper for relish.

Salad with tsibul and olive

2 – 3 cibulins, 2 – 3 apples, 1 potato bulb, 1 egg, 3 tablespoons of rosemary oil, parsley, crepe, salt.

Cut the cibul into slices, add peeling and grating of apple.

Boil the potatoes with the skin, peel and cut into small cubes.

Then combine everything with finely chopped parsley and dill, place in a salad bowl and season with mayonnaise prepared from egg mixture, salt and oil.

The prepared salad can be garnished with slices of boiled egg and parsley.

Salad with tsibula-leeks and sour cream

4 stalks of leeks, 3 apples, 1 bottle of sour cream, zukor, salt for relish, greens.

Wash the leek, cook in salted water for 2 - 3 lengths, place on a sieve to drain the water, and cut into pieces.

Grate the apple into a coarse third, mix with the zibule, sizzle with the zest, and add for relish.

Season the salad with sour cream and decorate the beast with herbs.

Salad with tsibula and cheese

4 cibulini, 3 - 4 eggs, 150 g siru, 2 apples, 1 jar of mayonnaise, greens.

Clean the zibula, cut into slices, sprinkle with dill, then with cold water, squeeze, place on a dish and pour over mayonnaise.

Chop the hard-boiled eggs into small pieces, place on the tsibula and cover with mayonnaise.

Peel the zucchini and cut into thin rings.

Remove the radish, peel and grate.

Then mix and season with sour cream.

When preparing the salad, add some parsley.

Tsibul salad with sauce

3 cibulini, 1 bottle of syrah sauce, sprinkled greens and parsley.

For the sauce: 1/2 bottle of siru, bottle of milk, salt, zukor, mustard until relished.

Chop the zibula finely, season with syringe sauce and sprinkle with green sprinkles and parsley.

To prepare the sauce, mash the cheese with a wooden spoon, add milk, salt, zuccor, mustard and beat until smooth.Salad with baked tsibula

4 – 5 cibulin, a splinter of pickled grapes, 2 tablespoons of olive oil, 1 teaspoon of ottota, 2 eggs, 2 salted cucumbers, black pepper, parsley, salt for relish.

Roast the unpeeled salmon in the oven, cool and cut into thin slices.

Then pour over the otto, olia, sill, pepper and some parsley.

Place the salad in a salad bowl and garnish with pieces of boiled eggs, salted berries and pickled grapes.

Salad with tsibula and pickled cucumbers

3 small cibulins, 4 pickled cucumbers, 2 teaspoons fruit

otstu, pepper.

Finely chop the cibul and cucumbers, add pepper and fruit juice to taste, stir.

Place the prepared salad in a salad bowl and garnish with cucumbers, cut into circles.

Salad with tsibul and grape otstu

3 cibulini, 1 bunch of green cibulin, 2 tablespoons of grape otsou, salt and pepper for relish.

Cut the cibul into slices, add finely chopped green cibul, mix, season with yogurt, season with pepper until relished.

Boil the celery root, peel and cut into cubes.

Peel the apples, remove the core and cut into small pieces.

Cut the zucchini into slices and cut the tomatoes into cubes.

Then salt everything, mix and pour in salad dressing prepared with tomato juice, water and lemon juice.

Top the salad with slices of tomatoes.

Celery salad with apples and sour cream

2 - 3 celery roots, 2 apples, 1 egg, 1 teaspoon of rosemary oil, 3 tablespoons of sour cream, 1 tablespoon of lemon juice, chalked black pepper, salt for relish, parsley and dill.

Peel the celeri root, boil and cut into thin slices. Peel the apples, grate them generously, sprinkle with lemon juice. Mix celery with apples, add chopped hard-boiled egg.

Then salt everything, sprinkle with pepper until relished, mix, season with olive oil and sour cream.

Decorate the finished salad with apple slices and green leaves. Celery salad with apples and lemon juice

3 – 4 celery roots, 3 – 4 apples, 1/2 bottle of pea kernels, 1/2 jar of mayonnaise, 2 tablespoons of lemon juice, 4 tablespoons of tops, salt.

Peel the apples, grate them generously, sprinkle with lemon juice. Peel the selera and cut into strips, add diced peeled apples and finely chopped pea kernels.

Season the salad with sauce prepared from mayonnaise, lemon juice, salt and toppings, then refrigerate for 2 years.

Before serving, decorate the salad with pea kernels and apple slices. Peel the apples, grate them generously, sprinkle with lemon juice. Peel the selera and cut into strips, add diced peeled apples and finely chopped pea kernels.

Chapter 2. Salads Salads and vinaigrettes are used both as independent herbs and as an additional side dish to meat or vegetable herbs.

From the books Korisna salads Peel the apples, grate them generously, sprinkle with lemon juice. Boyko Olena Anatolievna

Vegetable and green salads Parsley salad Ingredients 500 g tomatoes, 400 g cucumbers, 1 cibulin, 50 g olives, 100 g parsley, 20 ml vegetable oil, salt, pepper for relish. Method of preparation: Tomatoes and cucumbers.

Vimity parsley From the book Million of salads and snacks

author Nikolaev Yu. N.

Salad with greens Salad with green cibul and parsley Ingredients: 1 bunch of green cibul, 2 bunches of parsley, 1 lemon, 2 tablespoons of rosemary oil, for relish. Dry the green cibul and parsley. and cut finely, add salt and leave for 10 Khvilin. Lemon

3 books of 500 recipes for parties

author Firsova Olena Chapter 2. Salads Salad with kvass Ingredients Canned red kvass – 200 g, canned fermented kvass – 200 g, squash – 1 pc., sweet pepper – 2 pcs., olive oil – 2 tbsp.

spoons, mayonnaise - 2 tbsp.

spoons, cilantro and basil - 0.5 bunch each, pepper, salt From the book Canned salads

author Kruzhkova M. I.

Salads and canned appetizers with cibul, chasnik, greens and hron Salad with cibul Ingredients 1 kg of fried cibul, bay leaf, cloves, cinnamon, 2-3 black peppercorns. For the marinade: 1 liter of water, 50 g of cucumber, 200 ml of otstu, 50 g of salt. Method of preparation Peel the apples, grate them generously, sprinkle with lemon juice. From the books Rozdilne tavern

author Kozhem'yakin R. M.

Salads with greens and raw vegetables Green salad with amaranth Ingredients Amaranth leaves – 150 g Celery greens – 150 g Parsley and cilantro – 50 g each Sour cream and salt – to taste From the book Canned salads

From the book Simple and delicious recipes for 5 khvilins [fragment]

Sergeeva Ksenia From the book Canned salads

Vegetable and green salads Parsley salad Ingredients: 500 g of tomatoes, 400 g of cucumbers, 1 cibulin, 50 g of olives, 100 g of parsley, 20 ml of vegetable oil, salt, pepper for relish. Method of preparation using circles.

Parsley Peel the apples, grate them generously, sprinkle with lemon juice. Kashin Sergey Pavlovich

Spring salads can be prepared from early greens, both urban crops and natural wild plants.

Young shoots with leaves of roses that have overwintered are especially rich in vitamins and biological substances.

3 books by the author

Vegetable and green salad Vinaigrette with sauerkraut Ingredients 300 g potatoes, 150 g sauerkraut, 250 g beets, 150 g cucumbers, 120 g carrots, 120 ml rose oil, 50 g cucumber juice, salt. e,

Lettuce, crepe, parsley, celery, arugula, spinach, sorrel, and also the first root vegetable - radishes - the summer itself is for relish.

Try original salads from them and give a vitamin gift to your body!
1. Green salad with cucumbers
Need:
2 eggs
100 g leaf lettuce
50 g arugula
3 stalks celeri
2 ogirki
100 g peeled hairy peas
2 drops of mint
1 clove chasnik
1 lime
150 ml natural yogurt

salt, chalked black pepper

Boil the eggs hard, cool and peel.
Cut the skin into quarters.
Remove the celery, dry it and cut into slices.
Punch the cucumber, cut it into slices and cut into circles. Brown the peas in a frying pan without fat and let cool.
Mix lettuce leaves, arugula, celery and cucumbers and place in a salad bowl. For the sauce, remove the mint, dry and chop finely.
Clean the clock and pass through the press.
Enjoy with lime juice, mint and natural yogurt.
Salt and pepper.
Season the salad with the sauce, add peas and serve.
2. Salad "Fantasy"
Preheat the oven to 200°C.

Slice the sweet pepper pods, scoop out the flesh, then place them on a baking sheet lined with a baking paper, skin side up, and place in the oven for 10 minutes. Cover the pepper with a wet towel and let cool.

Then carefully remove the skin from the pods, and cut the pulp into strips. Cut the potatoes into slices, place on the deco, add salt, pepper, and sprinkle 1 tablespoon.
spoon of olive oil and place in the oven for 20 minutes. Sort out the salad leaves, rinse with cold running water, dry well and cut into shreds. Cut boiled pork into slices.
Mix curry at table 3.
spoon olive oil and spread potatoes onto the deck.
Add boiled pork and place in the oven for 3 minutes. For dressing, mix lemon juice with any remaining oil.
Gently mix sweet pepper, salad leaves, potatoes and boiled pork with mozzarella.
Drizzle with dressing and serve.
3. German potato salad
Needed: for 4 servings
5 cardboards
5 scraps of salami
1 red cibulin
2 cloves chasnik

2 pickled cucumbers

Then carefully remove the skin from the pods, and cut the pulp into strips. Cut the potatoes into slices, place on the deco, add salt, pepper, and sprinkle 1 tablespoon.
1 tbsp.
l.
roslin oil
1 tbsp.
l.
white wine otstu
1 tsp.
Dijon mustard
100 g peeled hairy peas
4 tbsp.
l.
Boil the chicken fillet until tender, let cool and cut into slices. Preheat the oven to 180°C.

Grate the syre into a coarse grater and place small stakes on the deck.

Try original salads from them and give a vitamin gift to your body!
Once the butter has melted, carefully remove the skin and place on cups lined with olive oil.
Press gently with your hands and let cool.
Then remove from the cup. For the salad, remove the cucumber and cut into slices, radishes into circles.
Wash the greens, dry them and chop them finely (add a little bit for decoration). Wash the spinach, dry it and pick it.
Carefully mix everything with the chicken fillet and place in the cheese baskets. To season, clean the chasnik and pass through a press, mix with yogurt, salt and pepper.
Pour the sauce over the salad, decorate the greens and serve.
Needed: for 4 servings
5. Fresh salad with radishes and eggs
2 fresh cucumbers
300 g radish
2 stalks celeri

2 boiled eggs

Try original salads from them and give a vitamin gift to your body!
120 g sour cream
1/4 tsp.
salts
Need:
200 g arugula
1 spoonful of mint for decoration
Wash cucumbers, radishes, celery and arugula leaves in cold water and dry.
Peel the skins from the cucumbers and cut off the tails of the radishes.
Cut the cucumbers into slices, radishes and celery into circles.
Peel the eggs and cut them in half.

Combine everything, including eggs and arugula, and mix. For the sauce, combine sour cream, salt, mustard and 100 g arugula and blend in a blender.

Try original salads from them and give a vitamin gift to your body!
Drizzle with sauce.
Decorate the egg halves and mint leaves.
6. Salad with cheese “Light”
1 apple
1 cibulin
1. Green salad with cucumbers
100 g arugula
Pour the sauce over the salad, decorate the greens and serve.
50 g mozzarelli
50 g pea kernels
2 tbsp.
l.
olive oil
Pour the sauce over the salad, decorate the greens and serve.
2 tbsp.
50 g pea kernels
1/3 tsp.

lemon juice Boil the eggs for 10 minutes, cool, peel.

Green peas viklasti on a sieve.
The dates will be completely drained. Submerge the greens under a stream of cold running water and dry with a serving cloth. Add half a leaf to the salad for decoration, and tear the other half with your hands.

Large sorrel leaves and spinach, burnt into a tube and cut.

The small leaves are left whole. Wash the radishes, dry them, cut off the tails.
Cut into circles.

Cut the cucumbers into slices. Add chopped greens, 1/3 radish and cucumber, mix.
Place on a plate, lined with lettuce leaves.

* You can also prepare a variety of snacks from quinoa, including warm ones.

A good salad with quinoa, greens and sweet peppers, you can also eat quinoa with avocado and corn, with various vegetables.

Another food in the distance - quinoa, arugula, rodzinki and celery.

* It is impossible to taste the pastry without legumes.

Fresh and appetizing salads are prepared with beans, kvass, sochevitsa, and peas.

For example, you can prepare an appetizer with kvassole, spinach and mustard dressing.

Recipes for sweet salads include a variety of different dressings, such as olive oil, lemon juice, honey, citrus, mustard and their sums.

Show a creative approach - and the happy table will not disappoint you and your household.

It’s good to know that in the warm season it gives preference to light vegetable salads, so as not to weigh the salad down with mayonnaise.

In addition, salads made from seasonal fresh vegetables are rich in vitamins and minerals.

Today we know how to prepare vegetable salads so deliciously that all those who love meat and mayonnaise salads are asking for more!

Classic!

In a deep bowl, combine Chinese cabbage, tomatoes, half a lemon, salt and olive oil.

This salad is a wonderful addition to meat and fish, and will also be an ideal snack!

7. Salad with tomatoes and peas

A light salad with a subtle spicy note.

Sprinkle the sliced tomatoes generously with Narsharab sauce, add salt, pepper and olive oil.

Sip the salad with chopped peas, fresh herbs and enjoy!

8. Salad “Vitamins and proteins”

Fresh greens and whites are a real treat!