Mayonnaise can safely be considered one of the greatestinventions of mankind. Most of us can no longer imagine home cooking without mayonnaise. We put mayonnaise in soups and borscht, bake baked goods with mayonnaise, use it as a sauce for main courses, and dress salads with mayonnaise. Some people have become so accustomed to mayonnaise that they cannot even imagine the most ordinary everyday meal, let alone a festive feast, without it! Meanwhile, cunning and not very conscientious manufacturers have changed the traditional recipes of this famous sauce so much that it not only ceased to resemble the original, but also lost any useful properties, and turned into a real food drug thanks to all sorts of additives and flavor enhancers. But there are recipes for very tasty salads without mayonnaise. Of course, everyone knows the classic vinaigrette, the traditional vegetable salad of cucumbers and tomatoes, and the Greek salad, which is gaining popularity in our country. But these are far from the only salads without mayonnaise. And if your home menu does not have many light salads with alternative dressings, then we offer you a choice of interesting recipes for such a dish. Some of them will successfully replace holiday mayonnaise salads, and other tasty and light salads will complement the recipes of your everyday menu. So, choose!
Salad "Ease of Being"
If you are concerned about the fight against excess weightkilograms, if you consider yourself a fan of tasty and healthy food, if you just need to make a tasty salad in a hurry, then this recipe is for you. Ingredients:
- Cabbage white - quarter of a small fork
- Celery stalk - 1 stem
- Green peas (canned) - half a can
- Sugar - a quarter teaspoon
- Salt - a quarter teaspoon
- Vinegar - tablespoon
- Water boiled - one third glass
Preparation:For this salad, you need to take white cabbage: crispy and juicy. Winter varieties with dense, dry leaves are good for pickling, but you can’t make tasty salads from them. Another option is Chinese cabbage. So, finely chop the cabbage (the finer, the better) and put it in a bowl. Wash the celery stalk and cut it into thin slices or small cubes (it doesn’t matter!). Put the celery in a bowl with cabbage, add sugar, salt, vinegar and water. Now start mashing the vegetables so that they become softer and give juice. It remains to add green peas to the salad, mix everything again and serve. If desired, you can put in the salad: finely chopped tomato, fresh cucumber, bell pepper, greens. All these ingredients are added after mashing the cabbage. Those who like vegetable oil salad dressings are not forbidden to season the salad with sunflower or olive oil at the end of cooking. Those who like spicy dressings can use French mustard mixed with lemon juice and vegetable oil. In general, try it. Find your own option, make such a salad, and you will be guaranteed ease of being!
Mediterranean salad
Mediterranean cuisine is famous not onlypizza or pasta. Italians, for example, are also fans of fresh vegetables and seafood. They also prepare very tasty vegetable salads. In general, this French sauce is not very popular in Italian cuisine: Italians love their own sauces. Here, for example, is ginger sauce for salad. By the way, this salad will suit the taste of lovers of fresh vegetables and seafood. Ingredients:
- 200 g of peeled shrimp
- Avocado
- Fresh cucumber (large or a pair of small cucumbers)
- 100 grams of hard cheese
- Fresh greens
For the sauce:
- Ground ginger
- Table vinegar
- Olive oil
- Mustard powder
- Ground black pepper
- Garlic
- Lemon juice
- Salt
- Sugar
Preparation:Cut the avocado in half lengthwise and remove the pit. Then peel it and cut the flesh into small cubes. Wash the cucumber, dry it and cut it into narrow strips, cut the cheese in the same way. Transfer the chopped ingredients to a salad bowl and add the shrimp there. Now all that remains is to prepare the sauce and dress the salad. For the sauce, you need to take all the dry ingredients in equal quantities (except sugar and salt), for example, one teaspoon each. In this case, take two teaspoons of vinegar, water and lemon. That is, the volume of liquid ingredients should be twice as much. Add salt and sugar to the sauce to taste. If desired, replace the mustard powder with ready-made mustard. Place all the sauce ingredients in a blender and beat. By the way, no less delicious sauces are obtained without a blender, but with regular stirring and thorough grinding with a tablespoon.
Italian salad
Let's continue the Mediterranean theme and trymake an amazingly delicious Italian salad. Which, by the way, can be considered a dietary dish. In addition, some holiday salads that we are used to making with mayonnaise can be replaced with this unusual salad - bright, juicy and amazingly Italian. Ingredients:
- 100 grams of broccoli
- 100 g of cauliflower
- 2 oranges
- 4 tablespoons of olive oil
- Capers
- Chilli
- Salt
- Mixture of peppers
Preparation:Boil the cabbage for five minutes and cool. Remove the zest from the orange and put it in a saucepan. Squeeze the juice from the second orange and pour it into the saucepan. Next, add olive oil to the sauce, which we take three times less than orange juice, pepper and salt to taste. Finally, add a very finely chopped chili pepper to the sauce. If you don’t like spicy food, you can skip the pepper. Now the sauce needs to be mixed and shaken. To do this, you can simply pour it into a jar with a screw cap. Let's start preparing the salad. Peel a whole orange without zest completely, remove the peel, and cut into thin circles, which we put in a flat salad bowl. Put chopped cauliflower and broccoli florets on top of the oranges. Sprinkle with capers on top (or without them). Generously pour orange sauce over the salad and enjoy the fresh taste of a bright and unusual Italian salad.
Salad "Kamchatka"
You can prepare delicious holiday saladswithout mayonnaise, but, for example, with sour cream. One of such dishes for a festive table is the Kamchatka salad. Of course, ideally this salad should be prepared with real crab meat. But most of us are satisfied with its imitation, albeit a very successful one. So, for the Kamchatka salad we will need the following ingredients:
- Packing of crab meat
- 3 stalks of celery stalk
- Avocado
- Salt and sour cream
Preparation:First, defrost the crab meat and cut it into large pieces. Wash and dry the celery stalks and cut them into large pieces. Divide the avocado in half with a knife, remove the pit and cut the flesh (not finely). Transfer all the ingredients to a salad bowl and season with sour cream. Salt to taste.
Salad with rocket salad
Arugula is a rare green for our cuisine,reminiscent of sorrel and green salad at the same time. However, recently recipes with this amazingly useful herb are becoming increasingly popular. Festive salads and dietary ones are no exception. Try to cook one of them. Ingredients:
- 2 bundles (standard packaging) of arugula
- 4 slices of rye bread
- 3 tomatoes
- Half a teaspoon dried oregano
- Half a glass of olive oil
- A spoonful of soy sauce
- Half a lemon
- Half a teaspoon dried basil
Preparation:We make croutons from rye bread in the oven or in the microwave. Wash the arugula, dry it and tear it into small "flakes" with your hands. Cut the washed fresh tomatoes into thin slices. Put everything in a salad bowl and prepare the dressing. To do this, mix olive oil with soy sauce, dried herbs and freshly squeezed lemon juice in a saucepan. Dress the salad with the sauce and try it. Delicious, fresh, low-calorie!
Salad "Exotic"
There are two types of festive salads:very tasty and exotic. Tasty ones, as a rule, we cook with mayonnaise, and exotic ones with unusual ingredients or an unusual set of products. And, by the way, exotic salad recipes most often do not include mayonnaise - well, you can't call this sauce exotic! But, for example, mango and celery, although they are sold in every supermarket, still continue to be exotic products for us. Ingredients:
- Mango
- Half a pod of bell pepper
- 2 stalks of celery
- 100 g of lettuce
- 200 g of cherry tomatoes
- Fennel bunch
- 2 tablespoons lemon juice
Preparation:Wash the lettuce leaves and let them dry. Meanwhile, peel the mango, remove the pit and cut the flesh into cubes. Cut the celery and bell pepper into thin, narrow strips. Simply cut the small cherry tomatoes into halves. Lay out the salad in layers:
- torn sheet of lettuce,
- celery (on top of the salt),
- tomatoes,
- Bulgarian pepper,
- mango.
Pour lemon juice over the salad and garnish with dill leaves. By the way, if dill seems too ordinary for an exotic salad, replace it with basil.
Salad "Dessert"
Everyone is used to the fact that vegetable saladsact as a light snack or side dish. And we are also used to the fact that raw carrot salad recipes include garlic and mayonnaise. However, vegetable salads can also become an original dessert. And if not a dessert, then a very unusual snack. Try, for example, making this dessert salad. Ingredients:
- 2 large carrots
- 2 large apples
- A handful of raisins
- 2 tablespoons of olive oil
Preparation:The carrots should be thoroughly washed, peeled and grated on a coarse grater. The apple should be peeled, and the hard core with seeds should be removed, and then cut into cubes. The raisins, previously soaked and washed, should be sorted and dried, and the juice should be squeezed out of the lemon. Place the carrots, apples and raisins in a salad bowl, season with lemon juice and lightly salt. The carrot salad as an appetizer is ready! If you replace the lemon juice with sour cream, the salad will turn into a dessert. Try these recipes and choose what you like best!
Hepatic salad
Recipes for liver salads are probably available inarsenal of any housewife. But, as a rule, all holiday salads with liver are dressed with mayonnaise. And we will try to prepare a liver salad without this traditional sauce. Ingredients:
- 300 g of chicken liver
- Head of onions
- 4 eggs
- Salt and black pepper
- Vegetable oil
Preparation:Boil the chicken liver, cool it and chop it with a coarse grater. Boil the eggs hard, cool them too, peel them and cut them into small pieces. Chop the onion (the smaller, the tastier the salad will be) and pour boiling water over it for five seconds, then cool it under running water. When the water drains from the chopped onion, put it in a salad bowl, where we also add the grated liver and chopped eggs. Add black pepper and salt to your taste and season the salad with vegetable oil. For lovers of salads with a spicy taste, we recommend using French mustard diluted with boiled water and vegetable oil as a dressing. Here are such different recipes. Try them! Prepare weekday and holiday salads without mayonnaise and enjoy the process and the result. Bon appetit and success in the culinary field! We recommend reading:
