Recipes for quick vegetable salads. Vegetable salad - recipes with photos

Encyclopedia of Plants 18.10.2019

Encyclopedia of Plants

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

Modern culinary specialists recommend that when preparing vegetable salads using vegetables processed in any way, whether it be: sauerkraut, pickles, pickled beetroot, etc., it is mandatory to express excess liquid. It is best to do this after the product is cut and stood for several minutes. Otherwise, the salad will be very watery.

Vegetable salads are exactly those dishes that have practically no contraindications for consumption. Consuming them regularly for food, you can count on getting unforgettable taste sensations, saturating the body with all the necessary vitamins and minerals, the absence of any negative changes in the figure,

How to cook vegetable salads on the festive table - 15 varieties

A vegetable salad with feta cheese will remind many people of a Greek salad, however, these are two completely different dishes. Greek salad is distinguished by a large number of ingredients and a way of slicing products.

Ingredients:

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

Cooking:

Wash the tomatoes, pat dry and cut into quarters. My 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 the seeds and stalk and cut into thin strips. Drain the excess liquid from the olives and cut them into two parts. Wash parsley, dry and finely chop. Peel the onion, wash and cut into thin half rings. Cheese cut into small cubes. We combine all the ingredients, mix, season with olive oil, salt, pepper and sprinkle with flax seeds on top.

Shopska salad is a dish that is a prominent representative of Mediterranean cuisine. It is very colorful, bright and has a piquantly spicy taste.

Ingredients:

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

Cooking:

Tomatoes, peppers, my cucumber, dry, cut into triangles and put in a deep container. We clean the onion, wash it and chop it into thin half rings. Wash greens, dry and finely chop. In a small bowl, mix olive oil, lemon juice, salt, pepper and herbs. The gas station is ready. Put the onion into the resulting dressing, mix everything and let the onion stand in the dressing for 10-15 minutes. After this time, add the onion along with the dressing to the bowl with vegetables. There we add olives and finely chopped cheese. Mix everything gently.

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

Cooking:

My beets, boil until cooked, cool, peel and three on a fine grater. Wash cucumbers and cut into small cubes. Add cucumbers to grated beets. My prunes, dry, cut into small pieces and add to the total container. We clean the garlic, wash it, rub it on a fine grater, add it to the rest of the products. Now the salad should be salted to taste, season with sour cream and mix thoroughly.

Such a name for this dish was not in vain. Salad "Bride" is very light, as if airy and has a delicate and pleasant taste.

Ingredients:

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

Cooking:

Wash cabbage, dry and finely chop. We clean the carrots and cucumbers, wash and cut into thin semi-circles. Wash the apple and cut into thin triangles. Peel the onion, wash and cut into small cubes. We combine all the ingredients, salt, pepper, season with oil and mix thoroughly. Sprinkle the top of the salad with sesame seeds.

Despite the fact that the only high-calorie product in this dish 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

Cooking:

Boil eggs and beets until fully cooked, cool and clean. We rub the beets on a coarse grater into a deep bowl. We also rub eggs and cheese on a fine grater. Grind walnut kernels with a knife.

Many cooks advise 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 clean the garlic, wash it and pass it through the garlic maker. Add walnut kernels and garlic to the container with other products.

When all the ingredients are combined, the salad should be salted, pepper, season with mayonnaise and mix everything thoroughly. The finished dish can be garnished with herbs before serving.

This salad got its name for its appearance. When finished, it should resemble a clearing on 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

Cooking:

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. We decorate the finished salad with halves of cherry tomatoes and herbs. We put dots of mayonnaise on the tops of the tomatoes. So the tomatoes will look like fly agaric hats.

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

Ingredients:

Chinese 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

Cooking:

We cut the bread into cubes and dry it in the oven at a temperature of 140 degrees for 20 minutes. Before sending the crackers to the oven, they should be salted, peppered, lightly moistened with vegetable oil and mixed thoroughly. While the crackers are drying, let's prepare the salad. To do this, my cucumbers, cut off their tips and cut into oblong rectangles. Drain the liquid from the corn and add it to the cucumbers. My cabbage, dry, cut into thin strips and send to other ingredients. We clean the garlic, wash it, pass through the garlic and add to the salad. Then salt the salad, pepper, add croutons, season with mayonnaise and mix thoroughly.

The finished dish can be decorated with green onion feathers.

The composition of this dish includes not only vegetables, but also berries, which are especially common in the taiga regions. Hence the name of the salad.

Ingredients:

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

Cooking:

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

We put all the ingredients in one container, season with mayonnaise, salt and mix thoroughly. Salad is ready!

Many culinary specialists argue that not mayonnaise should be used to prepare this dish, but only vegetable oil. So the taste of vegetables, herbs and berries will be more natural.

This dish is a layered salad. Its peculiarity is the absence of any sauce between its layers.

Ingredients:

French fries - 150 gr.
Carrot - 1 pc.
Beets - 1 pc.
Celery root - 1 pc.
Fresh tomato - 1 pc.
Salad pepper - 1 pc.
Green onion, parsley - 0.5 bunch
Canned peas - 120 gr.
Canned corn - 120 gr.
Mayonnaise, ketchup - to taste

Cooking:

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

My tomato, dry, cut into small slices. Wash lettuce pepper, dry, clean from the stalk and seeds, cut into thin strips. Lay the tomato and pepper in an even layer over the entire surface of the salad. Wash the onion and parsley, dry it, finely chop and sprinkle the salad with them. We cover the surface of the salad with a net of ketchup and mayonnaise. In this form, the salad is served at the festive table.

Salad "Anastasia" - a la carte dish, which is served in small bowls. To make the salad look more spectacular, you should use glassware.

Ingredients:

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

Cooking:

We clean the carrots, wash them and three on a coarse grater. We clean the onion, wash and finely chop. We clean the mushrooms, wash and cut into plates. We clean the nuts from the shell and chop.

Pour vegetable oil into the pan, heat it well and fry the mushrooms and half the onion on it for 5-7 minutes. In another pan, fry the remaining onion with carrots for 3 minutes.

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

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

We take out the onion-mushroom mixture from the pan, decant the excess oil, salt and pepper to taste. When everything is prepared, we proceed to the formation of the salad. To do this, in deep glass bowls of the layer, lay out the ingredients in the following sequence:

The first layer is an onion-mushroom mixture;
The second layer is mayonnaise;
The third layer is a carrot-onion mixture;
The fourth layer is mayonnaise.

You can decorate the salad with prunes and walnuts. Bon appetit!

Such a vegetable cake will be a wonderful decoration for any holiday table. Cooking it is not at all difficult, 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

Cooking:

Peel potatoes and carrots, wash and boil in salted water until fully cooked. Boil the eggs, cool, clean, separate the protein from the yolk.

We rub all the vegetables and proteins on a coarse grater. Rub the yolk on a fine grater. At the same time, we do not mix the products, but put each in a separate container. When the ingredients are prepared, we proceed to the formation of the salad. To do this, put 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.

Spread each layer of lettuce with mayonnaise. Before serving, it is desirable that the salad stand for some time in the refrigerator.

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 cooked 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

Cooking:

Wash and dry tomatoes. Cut cheese and tomatoes into cubes. Drain excess liquid from corn. We clean the garlic, wash it and pass it through the garlic maker. Wash dill, dry and finely chop. We combine the prepared salad ingredients, season them with sour cream, salt, pepper and mix well. Sprinkle the salad with croutons before serving.

A feature of this dish is that vegetable oil is added to it, on which the onion was 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.
Beets - 6 pcs.
Onion - 2 pcs.
Potatoes - 8 pcs.
Sauerkraut - 250 gr.
Carrots - 4 pcs.
Pickled cucumber - 4 pcs.
Greens - to taste

Cooking:

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

A real diet food that will help you get rid of excess weight and at the same time 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

Cooking:

Wash cucumber and cut into small cubes. We clean the avocado, remove the stone from it and also cut into cubes. Boil the eggs, cool, peel and cut into cubes. We clean the garlic, wash it and pass it through the garlic maker.

We combine all the ingredients in one container, salt, season with olive oil and lemon juice and mix thoroughly.

Such a 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, it cannot be classified as a budget dish in catering places.

Ingredients:

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

Cooking:

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

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

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

We combine pepper, tomatoes and cucumber in one container. We mix the mashed cheese with greens and form balls from the resulting mass. In a small bowl, combine vegetable oil and lemon juice and mix everything thoroughly.

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

In addition to the classic combination of cucumbers and tomatoes with sour cream, you can choose other, more complex and interesting vegetable salad bases. For example, add seafood, fish, legumes, herbs and other ingredients to them. Sometimes a vegetable salad is so interesting and tasty that it looks very organic on the festive table.

Light vegetable salad without mayonnaise

You will need:

fresh sorrel leaves - 50 g;
tomato - 1 pc.;
fresh strong cucumber - 1 pc.;
bell pepper - half a pod;
lime juice - 1 dessert spoon;
red onion - half a head;
vegetable oil - 2 dessert spoons;
sea salt.

Cooking:

Rinse the leaves of young sorrel, dry, finely chop.
Pepper cut in half. Remove stem and seeds. Chop the rest into strips.
Slice the tomato along with the skin. Also chop the cucumber.
Chop the red onion into thin half rings.
Mix all products in a wide bowl.
Pour everything with a mixture of oil, lime juice and sea salt. Mix.

Similar salads without mayonnaise can even be added to the diet menu.

Greek salad with classic dressing

Ingredients:

cucumber - 2 pcs. (large);
tomato - 2 pcs. (with dense pulp);
Bulgarian pepper - 1 pod (red or yellow);
Crimean onion - 1 head;
pitted olives - 20 pcs.;
Feta (cheese) - 80 - 100 g;
ground oregano - 0.5 small. spoons;
high-quality olive oil - 3 - 4 dessert spoons;
lime / lemon juice - 1.5 dessert spoons;
salt and pepper mixture.

Cooking:

Cucumbers and tomatoes cut into arbitrary cubes. If vegetables have a dense skin, it should be removed in advance.
Also chop the bell pepper.
Chop the blue onion (Crimean) into thin quarters of rings.
Cut large olives in half, small ones - leave whole.
Combine ingredients, mix. Send large cubes of cheese to them.
Beat in a separate bowl oil with citrus juice. Add oregano, salt, pepper mixture.
Pour the resulting mixture over the salad.

On top, you can additionally sprinkle the finished snack with a pinch of oregano.

with eggplant

Ingredients:

blue eggplant - 2 pcs.;
small cherry tomatoes - 1 full glass;
juicy salad pepper - 1 - 2 pods;
goat cheese - 200 - 250 g;
salad onion - 1 head;
seasonal greens - 1 bunch;
garlic - 3 cloves;
odorless oil - for frying;
linseed oil (cold pressed) - 50 ml;
lemon - ½ pc.;
classic soy sauce - 2 dessert spoons;
dry herbs - 1 - 2 pinches;
sugar - 1 small. the spoon.

Cooking:

Wash and cut the "blue" thin rounds. Sprinkle them with salt, leave for 1 hour. Wash slices and dry.
Fry the eggplant slices in a small amount of odorless oil. Lay out on paper towels. When the slices have cooled, rub them with garlic or simply sprinkle with crushed product.
Cut the onion into smaller pieces, pour the juice from half a lemon. Leave the vegetable to marinate for a quarter of an hour.
Cut the remaining vegetable ingredients into large slices.
Chop the goat cheese into neat and approximately the same size cubes.
Chop greens randomly.
Mix all.
In a separate bowl, combine sugar, herbs, linseed oil, soy sauce and a few drops of lemon juice. The latter will allow you to do without additional salt.

Season vegetable salad with eggplant with the resulting fragrant sauce.

Cooking with shrimp

Ingredients:

ripe tomatoes - 150 g;
fresh cucumbers - 150 g;
peeled shrimp of any size - 150 g;
Cheese - 100 g;
Iceberg (lettuce) - 100 g;
cilantro - ½ bunch;
olive oil, balsamic vinegar, salt - for sauce.

Cooking:

Cook shrimp until tender. If they are boiled-frozen, 3-4 minutes in boiling water will be enough. If previously untreated - 10 - 12 minutes.
Cut off the cilantro stems (they can be thrown away), and finely chop the remaining leaves.
Cucumbers, tomatoes cut arbitrarily. Cheese cut into cubes.
Tear lettuce with your hands.

Mix all. Season with a sauce of vinegar, oil and salt.

Salad with avocado and cucumber on the holiday table

Ingredients:

fresh lettuce leaves - 1 small bunch;
fresh cucumbers - 2 pcs.;
ripe soft avocado - 2 pcs.;
olives - ½ tbsp.;
fresh dill - 1 bunch;
olive oil - 2 dessert spoons;
coarse salt.

We all know about the benefits of vegetables from childhood. In addition, vegetables are always very tasty. And therefore, recipes for vegetable salads do not lose their popularity. Vegetables will become a real decoration of any festive table, will help to diversify the daily diet. And unusually decorated vegetable salads and vegetable "figurines" laid out in the form of drawings will help persuade young children to actively use these useful natural vitamins.

Light vegetable salads for every day are very popular in the summer. They combine any seasonal fruits collected in the garden or bought on the market. Fresh cucumbers and tomatoes, sweet peppers and cabbage, radishes and green peas, as well as the greens that are obligatory in such salads - all this is combined in arbitrary proportions, seasoned with vegetable oil, sour cream or mayonnaise. Such salads perfectly complement any dishes and allow you to make your daily diet healthy and varied at no extra cost.

Vegetable salads for weight loss are very popular, because most vegetables contain a minimum amount of calories, and therefore these dishes can be eaten with virtually no restrictions, even during periods of strict diets. There are even special dietary vegetable salads that allow you to diversify a strictly rationed diet on “cabbage” or “vegetable” days.

Delicious and light vegetable salads on the festive table will also be a great solution. They will allow you to choose a dish to taste and vegetarians, and losing weight people. And taking into account the usual abundance of high-calorie snacks on the festive tables, which every hostess traditionally pleases guests with, such salads will become a real “vent” for people who avoid overeating.

You can prepare vegetable salads without mayonnaise, dressed with olive or sunflower oil or soy sauce. Or, on the contrary, you can collect potatoes, beans or other legumes in one salad, add vegetables with crackers or mushrooms, pick up a hearty dressing (mayonnaise, sour cream, Caesar sauce). Such a salad will be to the taste of many men and can even be used as a main dish, for example, for breakfast or lunch.

Vegetables should be on your table all year round, fresh and pickled, baked and fried, in any form and as much as possible. You can prepare salads with vegetables for every day, as well as for holidays. Very popular vegetable salads for the New Year or February 23, birthday or March 8.

And how to cook a vegetable salad for every day or for a holiday, you can find out in this section of the site. All recipes are sorted by topic - on each page you will find interesting salads, which contain certain products. For example, if you're looking for a new recipe for a hearty vegetable salad, you might want to check out salads with beans or potatoes. If you like spicy dishes, pay attention to a variety of salads with Korean carrots, and for connoisseurs of maximum vitamins with a minimum of calories, we offer a wide selection of salads with cabbage.

A traditional dish that is known, loved and constantly cooked in German families is potato salad. Each housewife has her own recipe, which is passed down from generation to generation.

Delicious and vitamin-rich radicchio salad, which has become a hallmark of Italian cuisine, is described in the recipes of famous chefs, as well as useful tips.

A great way to add a burst of color and fresh, healthy vegetables to your table is to use boiled vegetable salads as a side dish.

Salad with avocado and tomatoes will appeal to both lovers of delicious food and adherents of a healthy diet. The advantage of the dish lies in the synthesis of two basic ingredients that combine incredible taste and great benefits for the body.

Fresh cabbage salad with cucumber is a simple quick-cooking appetizer that can complement every feast. The dish turns out to be light, tasty, fragrant and absolutely universal in serving, as it will complement both fish and meat snacks.

Roasted vegetable salad is a delicious and easy-to-prepare dish for universal serving. Such an appetizer can be served with meat, fish dishes and side dishes, where it will always be appropriate. The salad is the perfect addition to both everyday and holiday menus.

Carrot in English is a tasty, original and at the same time healthy dish in the recipes of the best chefs. It is prepared simply, inexpensively, and is used both as a side dish and as a dessert.

Salad with eggplant, tomatoes and peppers flavored with a refreshing dressing based on lemon juice and olive oil with a small portion of sugar. We do without frying vegetables - we minimize the amount of oil, fat and extra calories. We leave the tomatoes fresh, and bake the bell peppers and eggplants in the oven until softened, peeled and then used for their intended purpose. For a brighter color, add fresh parsley, and for a “diverse” taste, expressive feta. Additional components

Vegetable salads without mayonnaise recipes

Probably, there is not a single person in the world who has never tried a vegetable salad in his life, because this dish is one of the most ancient in the history of cooking. Ancient Rome is considered the birthplace of lettuce, but it got its name in Italy - that's how they called green plants from the garden, which were seasoned with sauce. Later, in French cuisine, green salad began to be served along with the main course. Perhaps even the French themselves came up with the idea to diversify the recipe and add vegetables to it, which made it so popular today. So, vegetable salad is prepared not only at home, but also served in the most expensive restaurants in the world.

Vegetables themselves are a non-calorie product, therefore, to make the dish more satisfying, you can experiment with the sauce, making it more dense and nutritious. Such a tandem is even better absorbed by the body, saturating it with useful trace elements and fiber. Nutritionists vied with each other to advise you to use vegetable salads without mayonnaise, the recipes of which you can even come up with yourself or look at the site. The main thing is not to overdo it with spices and always serve immediately after preparation.

Vegetable salads are not contraindicated to anyone. They are good to eat even for small children. The main thing is to choose the appropriate gas station. Ladies who watch their figure simply cannot do without such a delicacy and a day, and so that the same menu does not bother you, you can experiment and prepare special vegetable salads for weight loss. The site contains many options for recipes, as well as non-calorie sauces for them.

How many different recipes for delicious culinary dishes can be prepared from what grows in the garden! Even the most experienced chef does not know the exact number of possible recipes! And talking about the health benefits of salads from fresh vegetables and fruits is endless. Each of the vegetable ingredients of the salad gives, in addition to flavoring shades, useful microelements, vitamins, a sunny charge of vivacity and good mood.

It is noteworthy that plant-based culinary delights are always an economical option to feed the family deliciously. Even if you do not grow vegetables and herbs in the garden, but buy everything on the market, the cost of private agricultural products is much 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 festive table.

It is important, of course, to prepare them correctly! So that all useful components are preserved to the maximum, so that it is tasty and satisfying.

How to perform such a task correctly - the recipes below and the invaluable advice of the chef will tell. It is these chef's comments that will make it easy to cope with the preparation of vegetable salads!

How to cook fresh vegetable salad - 15 varieties

Cabbage is a must-have product on every table. And the more often this vegetable will dominate in your diet, the healthier your body will become. In the garden, cabbage of various types and varieties is grown by everyone. And there are an infinite number of salads from it!

Ingredients for 4 servings:

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

Cooking:

Finely chop the cabbage, season with salt / sugar and knead well so that the juice comes out. Leave for 30 minutes.

Cucumber, sweet pepper - cut into thin slices;

Greens, onions - finely chopped.

Half an hour later, when the cabbage is already well saturated with its own juice, mix all the other vegetables and only now add the orange, disassembled into slices, which are also divided in half.

Leave the salad for 2 hours in the cold for the perfection of taste. Serve at the table preferably as a separate dish.

Pretty much any coleslaw can be made without an oily dressing, as salted, sweetened, and vinegared cole juice is a great alternative to any dressing!

You will not surprise anyone with a summer salad of tomatoes, cabbage and cucumbers with peppers. And this salad, beloved by all, is dressed with a variety of sauces: sour cream, mayonnaise, vinegar-mustard, sunflower, etc. But the sauce is just not needed for coleslaw, since this vegetable contains enough juice to flavor all salad ingredients from souls!

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.

Cooking:

Finely chop the cabbage, salt / sugar and grind with your hands until the juice appears. Leave for 1 hour.

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

After an hour, add the rest of the vegetables to the cabbage, season with vinegar and you can serve.

The secret of this salad is that it is desirable to use early or medium cabbage in terms of ripening, because. these are the juiciest varieties. And since there is no oil dressing in the salad, it is the cabbage soak, along with vinegar, that replaces it.

This salad will especially appeal to those who love delicate food, because. the main ingredient of this dish is baked in the oven, which means it acquires an exquisite “smoky” taste.

Ingredients:

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

Cooking:

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

Cut the tomatoes in the same way, finely chop the greens.

Pour the vegetables from the oven into a salad bowl, add the garlic, tomatoes and greens passed through the 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 cooking process to the previous recipe "ALmost like a fire". The only difference is that here, instead of zucchini, there is eggplant and mushrooms, so that there is a real feeling that you are in the forest!

Ingredients:

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

Cooking:

Wash, peel and fold vegetables on baking parchment in the oven. Bake until soft.

Peel the mushrooms, wash and bake in the next run on a separate sheet, also 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 bean additions unusual for this salad. It turns out a very special taste for vinaigrette. And the fact that this is a vinaigrette salad is only reminiscent of beets.

Ingredients for 4 servings:

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

Cooking:

Boil vegetables from the garden in uniforms (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 will be more competent not to cook vegetables, but to bake in a peel, because. with such heat treatment, more micronutrients and vitamins are preserved.

This is a simple yet very interesting recipe. And the taste and benefits here are several times higher!”

Ingredients:

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

Cooking:

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

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

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

Broccoli is delicious!

Broccoli has long been grown in our gardens. This vegetable is baked, boiled, fried, salted. In salad compositions, broccoli is also very effective!

Ingredients:

Broccoli cabbage - 0.5 kg;
Sweet pepper - 4-5 pcs;
Onion - 1 pc;
Tomatoes - 2 pcs;
Salt / spices - to taste;
Any oil - 3-4 tablespoons

Cooking:

Divide the broccoli cabbage into inflorescences and boil in well-salted water for 5-7 minutes. Free from excess liquid through a colander, cool.

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

Mix everything, salt and season with oil and herbs.

Vegetable salads with sauce

How many salad recipes have been developed by culinary specialists, so many sauces for these salads most likely exist. Traditional we consider mayonnaise, sunflower or olive oil, sour cream. 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 gives the dish a particularly spicy taste and aroma. Even if the vegetables from the garden are the most common, the salad will still turn out with overseas notes.

Ingredients:

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

Cooking:

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 well.

Prepare vegetables (carrots, radish and cucumber): wash, dry from residual water, peel. Grate the carrots first. Salt and mash to increase juiciness.

Then grate the cucumber and radish. Finely chop the dill. And 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.

Having tried this salad at least once, you will definitely want to make it a traditional dish for your family. What's the secret? In 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 (can be olive oil) - 6 tablespoons;
Vinegar - 2 tablespoons;
Salt - 1 tsp;
Black ground pepper - 0.5 tsp;
Garlic - 3 cloves.

Cooking:

Tomatoes, cucumbers and sweet peppers, and green onions in 2x2 cm cubes.

Cabbage, three carrots on a Korean grater.

We chop the dill finely.

Prepare the sauce: mix vinegar, oil, black pepper, salt and garlic and beat with a whisk. Add vegetables to this sauce as you cut them. In the end - mix everything thoroughly and eat.

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

The mustard sauce in this salad is practically homemade mayonnaise. And vegetables, seasoned with such a fragrant sauce, acquire a brighter taste.

Ingredients:

Cucumber - 2 pcs;
Tomato - 2 pcs;
Sweet pepper - 1 pc;
Green onions - 4-5 feathers;
Salt and chopped parsley - to taste;
Sunflower oil - 2 tablespoons;
Sugar - 1 tablespoon;
Mustard - 1 tsp;
Vinegar - 1 tsp

Cooking:

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

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

Dress the salad and serve.

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

Ingredients:

Cabbage - 0.5 kg;
Radishes and carrots - 2 each;
Apple - 1 pc;
Garlic - 2-3 cloves;
Dill greens - 1 bunch;
Sour cream - 4 tablespoons;
Mayonnaise - 4 tablespoons;
Salt, spices - to taste.

Cooking:

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

Apples can not be peeled from the upper skin - this way more useful trace elements will be preserved.

Mix sour cream and mayonnaise, add finely chopped greens and garlic passed through the garlic. Put everything in one bowl and beat until smooth.

Lay the salad in layers:

1 layer - cabbage - smear with sour cream and mayonnaise sauce;

2 layer - radish - sauce on top;

3 layer - carrots - sauce on top;

4 layer - apples - sauce on top;

The final layer is to fall asleep with greenery.

Vegetables in sour cream sauce is a familiar and beloved combination by many. And if you add mustard grains to sour cream! Such an unexpected composition will change the flavor of the salad and make it a little spicy.

Ingredients:

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

Cooking:

Cut vegetables nicely and mix.

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

Drizzle vegetables and serve immediately.

Hot and fragrant food is always eaten with pleasure by everyone. This is not a classic example of a first course - this is a salad that is also served hot!

Ingredients:

Carrots - 1 pc;
Bulgarian pepper - 2-3 pieces;
Zucchini - 1 pc;
Eggplant - 1 pc;
Tomatoes - 2-3 pieces;
Sunflower oil - 100 g;
Salt, sugar, spices - to taste.

Cooking:

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

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

Separately, fry each vegetable, put it in a container, slightly straining off the 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 has a few more useful trace elements and vitamins, and growing it is considered easy. Jerusalem artichoke salad will fill the room with a pleasant aroma of potatoes baked at the stake and give a lot of pleasant tastes!

Ingredients:

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

Cooking:

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 cubes 1.5x1.5 cm.

Cut green onions and tomatoes into cubes.

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

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

It's so easy and quick to prepare an original and very nutritious salad.

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