salads with vegetable oil Often salads are prepared for a festive table, after allthey serve as a fine side dish to a meat or fish dish. Usually no solemn event can not do without this food. Of course, if you plan to surprise guests with their culinary skills, then it's best to use exotic and unusual recipes. For home use, simpler variations are suitable, for example, salads with vegetables, chicken and fresh mushrooms, with pineapple and avocado and the like. In this case, for the housewife, the primary task is not to hit, but to feed. But today, most women perform not only the role of wife and mother, leading a household, but also has time to build a career. Therefore, for tired after the work day mistress of the ideal recipes are fast and hearty dishes, which can be done in just a few minutes. Let's consider some of them.

Bright vegetable salad

Let's start with a simple set: tomatoes, onions and sweet peppers, as well as cucumbers. Recipes of vegetable salads, probably the most simple of all possible. They are useful, rich in vitamins, in addition, the preparation of these dishes takes about five to ten minutes. Many fill them with mayonnaise or sour cream, but we suggest using vegetable oil. It's less caloric, which means it's not so destructive for a figure. Therefore, if you are on a diet, such a dish is the best option. Ingredients:

  • red and yellow bell peppers - one piece each
  • ¼ cup apple cider vinegar
  • two medium cucumbers
  • 0.5 teaspoonful (without a slide) of a dill spoon (fresh or frozen)
  • two large spoons of olive oil
  • one Crimean bulb (you can replace the usual one)
  • a small pinch of freshly ground black pepper
  • two large tomatoes
  • salt
  • some sugar for taste

Cooking method: First, slice the sweet onions and peppers with unpleasant semicircles, and the fresh tomatoes and cucumbers with medium cubes. Sometimes there are tomatoes with thick skin, they are quite tough, so they are better to clean. To do this, pour the vegetables with boiling water, wait about a minute, and then pour in cold water. Due to the temperature drop, the skin will burst, and you can easily remove it. Now, take care of the dressing. In a separate bowl, mix the apple cider vinegar with vegetable oil, pour in the finely chopped dill (you can use parsley or combine these two ingredients), a little sugar and table salt, and a pinch of ground pepper. The resulting sauce pour tomatoes, cucumbers, Crimean onions and bell peppers, stir it all with a spoon and leave it for ten minutes. Recipes of vegetable salads are varied - you can mix any ingredients to your taste. Do you like olives or olives? Add them to the dish, because the more ingredients it will enter, the more delicious. It will also be appropriate to use special spices. salads dressed with vegetable oil

"Spring freshness" salad

Salad recipes are very unusual, consisting ofvegetables and fruits. This dish is suitable for all occasions: for a festive dinner, for lunch or a picnic in the bosom of nature. It can be served with a juicy steak or baked chicken. In addition, on the threshold of cold weather, when it's getting dark early, there is a slight sadness and longing for the summer, such an appetizing dish will cheer up and remind you of a fun time spent. We made a salad with vegetable oil, if you prefer mayonnaise, mix it with lemon juice and season the dish. Ingredients:

  • one large avocado
  • two ripe tomatoes
  • cucumber - one piece
  • 100 grams of Mozzarella (you can use less expensive cheese)
  • one small bunch of green salad
  • sea ​​salt - a pinch
  • radish - one beam
  • 30 grams of olive oil
  • a bit of fresh greens

Cooking method: Divide the avocado with a knife into two parts, remove the stone and remove the peel with each. Then cut its flesh into small pieces, and ripe tomatoes, cheese and cucumbers into small cubes. Lettuce cuts and radish cut into thin strips. For refueling, combine with vegetable oil a little salt and greens, which beforehand finely chop. Now mix all the ingredients and put them in a beautiful dish. That's all, your dish is ready! You can squeeze lemon juice on a ready-made salad: it will add a pleasant acid and make the food even more appetizing!

Salad in Greek

Recipes of dishes with olives headed by Kingsalads - "Greek". We suggest you try out its classic version. This light, bright and very juicy dish will become a universal decoration of any feast. It will appeal to all: children, adults, and the older generation. Ingredients:

  • ½ cans of olives or olives
  • 150 grams of Feta
  • five pieces of ripe tomatoes
  • one large cucumber
  • three large spoons of olive oil (you can fill with other vegetable)
  • a little table salt
  • freshly ground pepper
  • bulbous bulb

Cooking method: With the help of a knife, chop the ripe tomatoes and cucumber into large pieces, and the previously peeled onions with thin half rings. We propose to use the Crimean bulb: it is very sweet and in combination with olive oil gives the dish an original taste. Now grind Fetu with your fingers and add to the above vegetables. As for olives, they are put either whole or cut into small rings. Mix all the ingredients with the refined (recommend it, since it does not get bitter) with olive oil, lightly salt to your taste, then add black pepper. You can replace the olives with olives, also some recipes suggest to pour a little lemon juice into the dressing - it turns out very tasty! Bon Appetit!

Salad with pasta and vegetables

Often vegetable salads with olive oilare obtained by light, "vitamin" and are well absorbed by the stomach. But there are more satisfying recipes, and we just offer one of them. This dish is an excellent snack for unpretentious women in food, and it can also be served as a side dish for meat products. The specified products will suffice for five-six portions. Ingredients:

  • ¼ kilogram of Italian pasta
  • a few feathers of green onions
  • small garlic clove
  • a large Bulgarian pepper - one piece
  • two medium tomatoes
  • cucumber - one piece
  • the fourth part of a glass of vegetable oil (ideal - olive)
  • one or two pinch of salt
  • a little lemon juice (you can use lime)
  • black pepper - at your discretion
  • 150 milliliters of tomato juice

Cooking method: At the initial stage you need to cook pasta. To do this, bring the water to a boil; when just start to appear bubbles, lightly salt and pour the pasta, cook for about seven to ten minutes, and then throw in a colander. Now cut small cubes bright tomatoes and cucumber, and the Bulgarian pepper - rings, finely chop the green onion feathers. For filling in a separate bowl, mix sour lemon juice with vegetable oil, as well as tomato juice, add onion, crushed garlic clove, season with salt and season with aromatic spices. Finished the mixture, pour the vegetables, but combine them before with warm pasta. If desired, you can decorate the dish with grated Dutch cheese or nuts. Some do not mind adding such a salad with mayonnaise, but we do not recommend this. It is better to use oil after all - so the food turns out not to be heavy and does not lie down in the "stone" in the stomach. recipes for salads with vegetable oil

Salad "Useful celery"

Medics have long been proven undeniablethe usefulness of celery. First, it increases physical and mental activity, and secondly, its root and stems help to cleanse the body of harmful toxic substances, so the vegetable is a wonderful assistant in the struggle for an ideal figure. In addition, it helps to cope with the problems of high blood pressure. By eating it, you will become energetic and vigorous. Recipes of dishes with celery are very diverse - it is used for salads, simply boiled or fried and served as a side dish. Try the suggested variant! Ingredients:

  • pineapple in canned food
  • 200 grams of celery stalks
  • a pinch of salt
  • powdered sugar, black pepper - to taste

For refueling:

  • vegetable oil - three tablespoons
  • salad leaves - for decoration
  • one large spoonful of lemon juice

Cooking method: From a can of canned pineapple pour out excess liquid, and then cut its slices into small pieces. If you decide to use a fresh fruit, first remove the skin from it, and then cut it with a knife. Cut stalk celery into thin circles. To make the sauce with vegetable oil, combine it with sugar powder, freshly squeezed lemon juice, a little salt and fragrant pepper, and then pour into a mix of pineapple and celery and mix thoroughly. At the bottom of the plate, in which you plan to serve a dish, lay out bright salad leaves, and on top - a ready-made dish. For decoration use fresh mint or luscious parsley.

Bean Salad

Such an economical dish of beans, dressed with vegetable oil, is a storehouse of energy. Ingredients:

  • half a kilogram of boiled beans
  • 300 grams of white onions
  • garlic - one head
  • 100 grams of nuts (we used walnuts)
  • salt to your liking
  • a pinch of black pepper
  • 40 grams of sunflower oil

Cooking method: To make the bean well boiled, beforehand (four hours before the start of cooking), soak it in cold water, then drain this liquid and replace it with boiling water, then put the saucepan on a low fire and cook until ready. Peel the onions and cut into pieces and saute in vegetable oil. With walnuts peel and grind them with a knife, also do with garlic. Combine all the ingredients, add a little salt, pepper and mix well with a spoon. We advise you to read: