What can compare with such a light anddietary dish like vegetable salads? This dish is extremely rich in vitamins and microelements, and also promotes easy absorption of proteins, fats and carbohydrates by our body. And what could be better than a delicious vegetable salad? Let's consider several easy and quick ways to prepare vegetable salads - both with various sauces and with vegetable oil.
Assorted salad
If you like olives, the unusual vegetable salad "Assorted" will certainly interest you. The recipe is very simple. For four servings of the salad "Assorted" we will need:
- white cabbage - 300g
- red bell pepper - 2-3 pods
- seasonal greens (dill or parsley) - 100g
- tomatoes 3-4 pcs.,
- olives - 250g
- salt, black pepper to taste
- vegetable oil (olive oil) - 3 tbsp.
- vinegar - 20g
Let's start preparing the base of our salad:peel the outer tough leaves, wash the cabbage, shred it and put it in a container larger than the volume of the salad. Salt it, pour vinegar over it and set it aside for 5-7 minutes so that the cabbage gives off juice. Cut the washed bell pepper into thin half rings, which will allow us to preserve its flavor in the salad. Then pour the chopped pepper into the container with the cabbage. Finely chop the washed greens and add to the general salad. Cut the olives into thin rings and add to the general salad base. So, our base is ready. Now sprinkle the base with ground black pepper and season with vegetable oil. Put the vegetable salad in a salad bowl and decorate with quarters of tomatoes around the salad bowl.
Salad «Andalusian»
Another true table decoration will be the vegetable salad "Andalusian". The recipe is also not complicated. To prepare 4 servings of the salad "Andalusian" we will need:
- tomatoes -250 g
- cucumber -200g
- radishes -150 g
- onion - 150g
- seasonal greens (parsley or dill) - 100g
- vegetable or olive oil - 70g
- table or apple cider vinegar - 30 g
- pepper black ground, paprika, salt
Peel the radish, wash it and grate itcoarse grater. Then pour vinegar and wait until it releases juice. The juice must be drained. Cut tomatoes, cucumbers and onions into small cubes and add to the radish. Pepper and salt the salad to taste. Add coarsely chopped greens and season our salad with oil. Mix thoroughly and serve. One of the wonderful salads for French meat or a chic steak will be French salad. Such vegetable salads are difficult to prepare, but they can easily replace a side dish for meat dishes. The recipe is offered to your attention below. To prepare 4 servings you will need:
- boiled potatoes -5 pcs.
- lemon - 1 pc
- cucumber 2 pcs
- green peas 150 g
- boiled celery root -2 pcs
- boiled carrots - 1 pc
- onion - 2 pcs.
- tomato sauce - 1h. l
- mayonnaise - 200g
- seasonal greens - 100g
- pepper ground black, salt
Boiled hot potatoes, celery, onion,Cut the cucumber and carrot into small cubes and place in a large container. Prepare the dressing for our salad. To prepare the dressing, mix mayonnaise, tomato sauce, add spices, lemon juice and finely chopped greens. Dress the salad and serve. This salad can be dressed with vegetable oil if desired, but the taste, of course, will not be the same. And the recipe will change slightly.
Summer mosaic salad
It is impossible to ignore such a tasty and healthy salad as "Summer Mosaic". To prepare this recipe we will need:
- zucchini - 1-2 pieces
- eggplant - 1 pc
- sweet peppers - 5-7-pcs
- sour milk (sour milk or sour cream) - 1 glass
- seasonal greens (dill or parsley) -100g
- juice of one lemon
- garlic - 3-4 cloves
- vegetable oil 100g
- salt, black pepper to taste
Let's start assembling our mosaic.Wash and peel the eggplants and zucchini. Then cut into medium-sized cubes or circles. It is better to cut the eggplants into thin circles, since this will not only add an interesting touch to our salad, but will also help to quickly remove the bitterness from them. To do this, salt our eggplants, cut into thin rings, and place them in water for 7-10 minutes to remove the bitterness. Salt the zucchini, but only in a separate container from the eggplants. Wash the pepper pods, clean them of seeds and cut them into cubes. Now roll the zucchini pieces and eggplant rings, fry in heated vegetable oil. When the zucchini and eggplant are ready, place them in a salad bowl and let cool - this salad should not be hot. In the meantime, fry the sweet peppers in vegetable oil. After the pepper is ready, mix it in a salad bowl with zucchini and eggplant. It's time to season our summer mosaic. To do this, take the garlic, chop it finely or crush it and pour in sour milk (sour cream or yogurt), then add lemon juice without the zest and finely chopped parsley or dill. Let the sauce sit for 7-10 minutes. The sauce can also be replaced with vegetable oil. The final touch of our mosaic is to thoroughly mix all the vegetables and season with the sauce. Our salad recipe can be used as a second course for meat or simply as a delicious table decoration.
Salad "Pasodobl"
A nice table decoration and brightThe representative of Greek culinary traditions will be the Paso Doble salad. The salad recipe is quite unusual, but very tasty. To prepare 4 servings of salad we will need: Base:
- Salad — 2 heads of cabbage
- Root celery - 300g
- Marinated cucumbers - 300g
- Marinated sweet pepper - 3-4 pieces
- Lemon juice - 2 tbsp. l.
Sauce:
- Cream - 200g
- Lemon juice 1 tbsp. l.
- Parsley — 150 g
- Garlic - 3 cloves
- Salt and pepper black ground to taste
Peel the celery root and remove the skin.coarse fibers. Then we cut it into thin strips, pour lemon juice over it and leave it in a salad bowl for 3-5 minutes. While our celery is marinating, we cut the pickled cucumbers and peppers into thin strips, and also finely chop the salad. Add the chopped vegetables to the celery and mix everything thoroughly. Let's start making our sauce. Take the garlic, finely chop and crush it, then pour in the cream. Add finely chopped greens, salt, ground black pepper to taste to the sauce and mix thoroughly. Let the sauce sit for 10 minutes, then season the salad with it. The sauce can be replaced with vegetable oil. It is ready to serve.
Greek salad"
Perhaps the most famous salad in Greek cuisine- this is the legendary Greek salad of the same name. It is an ideal appetizer for red young wine. And at the same time, it is light and easy to prepare. To become the creators of the legend, we will need:
- Tomatoes - 4 pieces
- Cucumbers - 2 pieces
- Shallot 1 pcs. small size
- Sweet peppers - 1 pc
- Brynza (feta) -250 g
- Olives without pips - 12 pcs
- Marjoram greens - 1ch.L.
- Olive oil - 3 tbsp. l.
- Lemon juice - 1 tbsp. l.
- Salt and black pepper to taste
Let's start with vegetables.Wash the cucumbers and cut them in half to remove the seeds. Then cut them into medium-sized cubes and put them in a salad bowl. Cut each tomato into 6-8 slices and add to the cucumbers. Wash the pepper, remove the seeds and cut into cubes of approximately 2 x 2 cm. Cut the onion into half rings. Cut the feta cheese into cubes of 2 x 2 cm, but it is better to break it into pieces of the same size (in the original, somewhere in Thessaloniki, you will be served a salad with a large piece of feta cheese and a bottle of olive oil, so that you feel like the author of a work of culinary art). Put all the vegetables in a salad bowl and add chopped feta cheese and whole pitted olives. Then season with olive oil and lemon juice. Although you can season with any other vegetable oil. Add salt and ground black pepper to taste, although it is not necessary to add salt, since the feta cheese already contains enough salt. Mix our salad thoroughly and delight our guests with the glorious traditions of Greece.
Salad "Tango"
A very filling, very healthy and unusual salad recipe - "Tango". To prepare 4 servings you will need:
- 150 g of young carrots
- 150 g long string beans
- 150 grams of broccoli
- 150 g of green asparagus
- salt and sugar
- 1 bunch of different seasonal greens
- 1 hard boiled egg
For the sauce:
- 3 tbsp. spoons of sour cream
- 3 tbsp. spoons of mayonnaise
- 2 tbsp. spoons of lemon juice
- 1 clove of garlic
- ground black pepper
Let's start by making the sauce, since itLet it sit. Mix sour cream and mayonnaise and beat until foamy. Finely chop and crush the garlic. Place the garlic in a mixture of sour cream and mayonnaise, season with lemon juice and add a little ground black pepper. Leave for 10-15 minutes. Peel the carrots. Remove the tough fibers from the beans, wash and dry the pods. Trim the stems from the broccoli, clean well and cut into 3 cm long pieces. Wash and clean the asparagus. Boil the vegetables separately in heavily salted water until slightly softened. Cooking time for carrots is about 15 minutes, beans - 8 minutes, broccoli - 10 minutes and asparagus - 20 minutes. You can add a pinch of sugar to the water for the asparagus. At this time, wash the greens, dry with a paper napkin and chop finely. Our vegetables are cooked, and we can start making the salad. Drain the vegetables, cool them down so that the salad is not hot, then put them on a plate and sprinkle with herbs. Dress our salad with sauce, but do not mix. The sauce can be replaced with vegetable oil if desired. As you can see, the recipe is quite simple. Serve.
Salad of baked pepper and corn
And finally, an unusual but simple salad thatwill not leave indifferent even the most sophisticated gourmets - a salad of baked peppers with corn under garlic sauce with vegetable oil. To prepare this salad we will need: Base:
- Sweet pepper (large) - 8-10 pieces
- Corn (canned) - 300g
- Tomatoes - 200g
- Onion - 100 g
- Garlic - 6-8 denticles
- Dill, celery (herbs) - 200g
- Leaves of green salad
Sauce:
- Lemon juice - 50g
- Cream - 200g
- Flour - 20g
- Vegetable oil 60 g
- Salt and black pepper to taste
First of all, let's prepare the pepper.To do this, wash it and lay it out whole on a baking sheet greased with vegetable oil. Put it in the oven and bake at a temperature of 180-200 degrees for 15-20 minutes. When ready, take out our pepper, peel it and remove the seeds with the stalk. Then cut it into thin strips and put it in a salad bowl to cool. Cut the tomatoes into 1 cm wide slices, cut the leeks into half rings. Let's start making the sauce. Pour vegetable oil into a frying pan, heat it slightly over low heat. Then add cream and, pre-finely chopped garlic. Add salt and ground black pepper to taste. Bring to a boil, stirring constantly, and add flour. As soon as the sauce begins to thicken, turn off and let the sauce cool - hot is not suitable, as it neutralizes all the useful substances. Season the prepared base with cold sauce. And don't forget - vegetable salads should not only be tasty, original and healthy, but also beautiful. We hope our recipes helped you. Enjoy your meal! We recommend reading:
