How to name a vegetable salad. Vegetable salads for every day

A simple recipe for green tomato salad will help you answer the question of what to cook with this delicious unusual vegetable. Green tomato salads are healthier than red ones.

Salad of tomatoes and beans

Tomato and bean salad is an easy-to-make summer salad that combines the freshness of ingredients with satiety and calorie content. It is easily digested, but saturates for half a day ahead.

Daikon salad

Daikon is becoming an increasingly popular vegetable in Russia, so this simple daikon salad recipe is sure to come in handy. Try it - an original and fresh alternative to boring salads.

blue cabbage salad

Blue cabbage salad is one of my favorite vegetable salads. Learn how to make blue cabbage salad and add a very simple yet effective salad recipe to your culinary arsenal!

Green salad with tomatoes and avocado

Green salad with tomatoes and avocado - a delicious salad of fresh vegetables and herbs, which in the summer can easily replace a full meal. Completely raw food salad - no thermal processing.

Salad with mint

Not only a drink, but also a salad can be refreshing. A fresh raw salad with mint is just such a dish that perfectly refreshes and invigorates summer heat. I recommend raw foodists and not only!

Cabbage salad with vinegar

Each of us knows the taste of coleslaw with vinegar - it is served everywhere as a side dish for various dishes. But not everyone knows how to make a delicious cabbage salad. I tell and show.

kohlrabi salad

If you've never eaten kohlrabi, a simple kohlrabi salad recipe will help you get to know the vegetable. And if you are already familiar with this vegetable, you yourself know how tasty kohlrabi salad is.

Light salad

A light vegetable salad is a tasty and vitamin-filled summer dish that can become worthy alternative any snack. simple recipe light salad- your attention.

Fresh carrot and beetroot salad

Salad of fresh carrots and beets is a salad of people who care about their health. So many vitamins and useful substances, perhaps, does not contain any other vegetable salad. Ready!

Winter salad

Vegetable diet salad. Contrary to the name, you can eat it not only in winter :) But it is in winter, when the body lacks vitamins, that such a salad is especially useful and relevant.

Salad of beets and apples

Beetroot and apple salad - a successful variation of the popular beetroot salad with the addition of apples, which emphasize the specific taste of beets and make the salad tasty even for those who do not like beets.

red cabbage salad

Red cabbage salad is my favorite of those that are prepared in a jiffy and are suitable for fast lung snack. In addition, red cabbage salad can be considered raw food.

dreamweed salad

How to replenish the supply of vitamins and strengthen the immune system? Cook delicious and healthy meals from a young dream. Read the recipe for snotty salad with a photo!

nettle salad

Nettle, the most "biting" herb, is actually incredibly tasty and healthy. If you decide to try nettle, start with a light, tasty nettle salad. You'll like it!

Radish with sour cream

It is simply a sin not to know how to cook radishes with sour cream - in the season of fresh vegetables this is the most popular salad. You probably know the recipe for radishes with sour cream, but just in case, I'll give you my own.

Jerusalem artichoke salad with carrots

Jerusalem artichoke salad with carrots is an incredibly healthy salad that you should eat at least for health reasons. However, to taste it is even nothing - fresh, crispy, juicy.

Jerusalem artichoke salad

Jerusalem artichoke salad is a vitamin storm on your plate. One serving of this salad is enough to provide the body daily rate most vitamins and minerals. Ready!

Radish salad with sour cream

Radish salad with sour cream is a salad that needs no introduction. The combination of just a few simple ingredients will bring you a fantastic gastronomic pleasure.

Salad of radishes and cucumbers

Prepare the most spring salad of fresh radishes and cucumbers, charge your body weakened over the winter with a portion of delicious vitamins! A simple recipe for a salad of radishes and cucumbers - read!

Sorrel salad

A wonderful salad of sorrel leaves - to your attention. If the sorrel is young and tender, then the salad turns out to be simply amazing in taste. I share a simple instruction on how to cook it.

Cabbage and radish salad

Cabbage and radish salad is an easy-to-digest and easy-to-prepare salad for lunch or dinner from fresh young radishes and no less fresh white cabbage.

radish salad

Seasonal radish salad is the first herald of the impending summer. In the month of May, you want to eat fresh radish salad every day - so much the body missed ripe seasonal vegetables during the winter.

Potato salad

Potato salad recipe best traditions German cuisine. Incredibly satisfying, high-calorie and, at the same time, budget salad- I recommend students to take note first of all :)

Salad with arugula and tomatoes

Salad with arugula and tomatoes is a classic summer salad, especially common in Mediterranean cuisine. To prepare a salad with arugula and tomatoes means to saturate yourself with vitamins for the whole day.

Chinese cabbage salad

Salad from Chinese cabbage- light, fresh, summer salad, which is good to serve as a side dish to something more satisfying, and as a separate dish. Easy Chinese cabbage salad recipe - for you!

Radish salad with carrots

Radish salad with carrots is a cheap, light and healthy vegetable salad that can be served both separately and as a side dish for meat or fish. A simple recipe for radish salad with carrots - for you!

green radish salad

A grater and a few fresh vegetables are all you need to make a green radish salad. The salad turns out to be light, vitamin, dietary - as it should be for a vegetable salad.

Salad with bell pepper

The tricolor bell pepper salad is one of my favorite summer salads. Color, taste, aroma, usefulness - everything in this salad is perfect. I tell you how to cook a salad with bell pepper.

Caesar salad with chicken and croutons

A simple recipe for a popular restaurant salad with chicken pieces and breadcrumbs. Preparing to madness is simple, but everyone will like it!

Salad "Carrot"

Original salad with carrots and mushrooms for the festive table. Salad Carrot turns out not only beautiful and tasty, but also useful, because carrots contain a lot of vitamins.

Salad "Male power"

Recipe for making salad male power". Those people who take care of their health, especially men, will not refuse to try this healthy and tasty salad.

Beet salad with prunes and walnuts

Beetroot salad with prunes and walnuts dressed with mayonnaise is one of the traditional salads of modern Ukrainian cuisine. If you like beets, you will love this salad.

Salad with mustard dressing and cherry tomatoes

Salad with mustard dressing and tomatoes is my favorite summer salad. I don't like any food combination like this. Favorite vegetables, chic dressing - and a great salad on your table.

Salad "Olivier"

A classic Olivier salad recipe. Traditional salad on our holiday tables. I tell you how to cook salad "Olivier" so that everyone is satisfied!

Tomato salad with feta and basil dressing

A simple but very tasty salad with tomatoes that does not require any heat treatment. The composition of the main ingredients is quite simple and familiar. The dressing adds a twist to this salad.

Greek salad

I bring to your attention classic recipe Greek salad. I think from huge amount recipes for Greek salads, this one is the most successful. I tell you how to cook Greek salad!

Spicy salad with avocado and tomatoes

It is very easy to prepare, rather trivial in terms of ingredients, but rich in taste. spicy salad with avocado. Summer option light and quick snack.

Iceberg lettuce"

This light salad It will be a wonderful side dish for any meat or fish dish. It contains chlorophyll, which stimulates the immune system, and folic acid that regulates many processes in the body.

Spring salad with French dressing

Spring salad with French dressing is a salad from the category of "it doesn't get easier", but how tasty and aesthetically perfect it is cannot be expressed in words. This is what I call a good salad.

Beet salad with tangerines

Beet salad with tangerines - very original salad with a bright and unusual taste. The combination seems intimidating at first, but it's worth a try - and your opinion about the combination of beets and tangerine will change!

Salad with black beans

Black Bean Salad is a very fragrant, colorful, fresh and tasty salad common in Mexican cuisine. There it is called salsa, but we will call this dish traditionally - salad.

Japanese potato salad

Japanese potato salad is something you've definitely never tried before. The most ordinary, familiar vegetables give birth to a Japanese salad that is completely unexpected in taste and design.

raw beetroot salad

To make beetroot salad, you don't have to boil it. I tell you how to cook a simple, but very tasty salad from raw beets.

Salad with tomatoes, avocado and shrimps

Salad with tomatoes, avocado and shrimp is a fairly easy-to-make salad that tastes to the highest standards. Surprise your guests or family with this salad! :)

Salad with radish and cottage cheese

Salad with radish and cottage cheese is not just a delicious salad, but also a real vitamin bomb. The combination of radish and cottage cheese will not only feed, but also saturate the body with a large portion of calcium.

Broccoli salad with raisins and seeds

If you like to discover unexpectedly delicious combinations products, broccoli salad with raisins and seeds you will surely like. Easy to make but very tasty.

Spinach and radish salad

Spinach and radish salad is a storehouse of vitamins on your plate. The most useful vegetable salad, a small portion of which will provide your body with a daily norm of various vitamins and nutrients.

Cauliflower, Cucumber and Pasta Salad

Salad of cauliflower, cucumbers and pasta - original, isn't it? The combination of ingredients is strange and unusual, but believe me - it's really very tasty! :)

Spanish red cabbage

red cabbage in Spanish - a wonderful vegetable side dish for meat or poultry dishes and a good independent vegetable dish. The ingredients are simple - the result is amazing!

sweet pepper salad

I bring to your attention a very simple summer raw food salad of sweet pepper - it is prepared in just 15 minutes, but it turns out very tasty and original. Great combination of products.

Shopska salad

Shopska salad is a popular Eastern European dish, considered the national dish of Bulgaria. It turns out very fresh and light - just what you need in summer weather.

The vinaigrette

Vinaigrette salad - very popular and tasty dish. Here is a classic Vinaigrette recipe that you can easily make at home.

Chinese cabbage salad

Recipe for Beijing cabbage salad, cucumber, boiled eggs, green onions and mayonnaise.

Carrot in Korean (Korean carrot)

Popular light salad Carrots in Korean. homemade recipe cooking spicy Korean carrots.

Apart from classic combination 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:

1. Rinse the leaves of young sorrel, dry, finely chop.
2. Pepper cut in half. Remove stem and seeds. Chop the rest into strips.
3. Slice the tomato along with the skin. Also chop the cucumber.
4. Chop the red onion into thin half rings.
5. Mix all products in a wide bowl.
6. 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;
• quality olive oil- 3 - 4 dessert spoons;
• lime / lemon juice - 1.5 dessert spoons;
• salt and pepper mixture.

Cooking:

1. Cucumbers and tomatoes cut into random cubes. If vegetables have a dense skin, it should be removed in advance.
2. Also cut Bell pepper.
3. Chop the blue onion (Crimean) into thin quarters of rings.
4. Cut large olives in half, small ones - leave whole.
5. Combine ingredients, mix. Send large cubes of cheese to them.
6. Beat in a separate bowl oil with citrus juice. Add oregano, salt, pepper mixture.
7. 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. a spoon.

Cooking:

1. Wash and cut the "blue" thin rounds. Sprinkle them with salt, leave for 1 hour. Wash slices and dry.
2. 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.
3. Cut the onion into smaller pieces, pour the juice from half a lemon. Leave the vegetable to marinate for a quarter of an hour.
4. Cut the remaining vegetable ingredients into large slices.
5. Chop the goat cheese into neat and approximately the same size cubes.
6. Chop greens randomly.
7. Mix all.
8. 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:

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

vegetable salads . vegetable salads

The recipe is long and healthy life simple. According to nutritionists, you need to eat seven servings of fruits and vegetables a day to protect yourself from many serious ailments. Also proper nutrition, which is based on the daily consumption of dishes from vegetables and fruits, is a guarantee of delicate skin, thick hair and beautiful nails. Like it or not, vegetables are “our everything”, and their diversity allows you not to get bored with salads all your life.

Before making a salad, the vegetables must be thoroughly washed and cut. They can also undergo some culinary processing. For example, for beetroot salad, beets are boiled or baked. There are many warm salads in which vegetables are also processed - for example, onions are sautéed with carrots. Of course, the most healthy vegetable salads are mixtures of raw ingredients.

Vegetables in salads are perfectly combined with any food - meat, poultry, fish, seafood, mushrooms, cheese, nuts, herbs, eggs.

The taste of the salad is largely determined by the dressing used. The number of dressings for vegetable salads is striking in its diversity. These are not only vegetable oil, sour cream, mayonnaise, yogurt, well known to us, but original healthy sauces, which are prepared with healthy ingredients and significantly outperform fat mayonnaise. For example, a salad of Chinese cabbage, potatoes, eggs, cucumber and green beans can be seasoned with peanut sauce, which is made from peanuts, fish sauce, honey, coconut milk, onion, garlic and hot red pepper. Another original version for healthy eating- ginger dressing It can be seasoned with carrot salad. To prepare ginger dressing, ginger and nuts are crushed and mixed with butter, honey and lemon juice.

For cabbage and carrot salads, a dressing is made from a mixture of lemon and orange juice, to which chopped onion, parsley, Worcestershire sauce, paprika and sunflower oil are added.

For salads with the addition of seafood, as well as almost any recipe for oriental cuisine, soy sauce is suitable. It can be used as a "mono" component, or you can add rice vinegar and sesame oil.

You can also use vegetable oil for dressing. Just remember that the best option Olive oil is the basis of Mediterranean cuisine, which is considered to be the healthiest cuisine in the world. Garlic, mustard and lemon dressings are also in the forefront. The spicy taste of the salad will be obtained by using sesame oil and grape seed oil.

Most delicious salads would be a great addition to lunch or dinner. They can include mustard, mayonnaise, walnuts, salad leaves, olives, canned food, etc. Check out a selection of interesting recipes.

Recipes for the most delicious salads

Salad with cucumbers and French mustard

Required products:

Olive oil - 4 tbsp. spoons
- 45 ml balsamic vinegar
- salt
- bulb head
- pepper, sugar - 2 tsp each
- cucumber - 8 pcs.
- dill, parsley - 4 sprigs each

Cooking:

Chop the onion into half rings. For onions, make a marinade dressing: dissolve granulated sugar and salt in balsamic vinegar over low heat. Do not bring the mixture to a boil. Pour hot onion, let stand a little. Cucumbers crumble longitudinal, rather thin slices. Go around the central part with seeds with a knife. Mix the pepper mixture, mustard and oil. Drain the marinade from the onion. Place cucumbers on plates, salt, add onions, pour dressing, sprinkle with chopped herbs.

Salad with apples, beets, potatoes and sweet peppers

Required products:

Potatoes - 4 pieces
- apple cider vinegar - 2.15 tbsp. l.
- egg- 3 things
- sweet pepper, apple - 2 pcs.
- lemon juice - a large spoon
- mayonnaise - 90 g
- bunch of greenery
- Dutch cheese - 145 g
- salt - 1/35 tsp
- a couple pinches of pepper
- beets - 4 pcs.

Cooking steps:
Wash the potatoes with beets thoroughly, boil in their skins (each type of vegetable separately). Refrigerate the fruits, peel. Chop the beets into strips, sprinkle with apple cider vinegar, leave for 20 minutes to marinate. Cut potatoes into strips. Boil hard-boiled eggs, peel, chop into slices. Peel the apples, chop into strips, sprinkle with lemon juice. Chop sweet pepper into strips, rub the cheese. Put all the ingredients in layers in a salad bowl, salt. Make the sauce: mix sour cream and mayonnaise, add chopped herbs, salt and pepper, stir and pour over the dish.

The most delicious salads with photos:

Salad with walnuts, anchovies and beets

Ingredients:

Young beets - 2 pcs.
- chives - 6 stalks
- crumbly cottage cheese - 3 tbsp. spoons
- mix salad - a couple of handfuls
- a handful of walnuts
- olive oil - a couple of teaspoons

For refueling:

Orange
- half a lemon
- a handful of walnuts
- French mustard - a small spoon
- anchovies - 2 pieces

Cooking steps:

Preheat the oven. Wash the beets, wrap in foil, place on a baking sheet with salt, bake. Squeeze 100 ml of juice from an orange. Pour the orange juice into a small saucepan, reduce by half. Make dressing: in a mortar and walnuts put in a mortar, add olive oil, grind, add mustard, add lemon juice, olive oil, grind, stir again, pour through a sieve 4 tbsp. spoons of boiled orange juice, stir again. Peel the baked beets, crumble into thin slices, put in the dressing, stir, let stand. Finely chop the chives. Combine with lettuce leaves, add beets and dressing. Break the remaining walnuts with your hands, decorate the salad. Sprinkle with granular cottage cheese, drizzle with butter.

The most delicious salads - step by step photo

Cabbage salad with olives

You will need:

Celery stalks - 2 pcs.
- pitted olives - 15 pcs.
- sweet paprika flakes - a tablespoon
- capers - a tablespoon
- olive oil
- cauliflower– 700 g
- salt
- ground red pepper

How to cook:

Remove the top leaves from the cabbage head, cut off the hard stem, divide the head into small leaves to get small inflorescences. Wash them, boil them in salted boiling water, after 7 minutes put them in a colander, let them cool. Crumble the olives. Cut the celery into slices. In a bowl, mix celery, olives and cabbage. Add pre-washed capers, sweet paprika flakes, sprinkle with red pepper and salt, season with olive oil, stir. Place the bowl in the refrigerator for 30 minutes.

Salad with cabbage, lentils and beets

You will need:

chopped walnuts
- green lentils - 140 g
- lemon juice - a large spoon
- ½ head of cabbage
- boiled beets
- olive oil

Cooking steps:

Wrap the beets in foil, bake in the oven. Fill the lentils with water, boil. Shred the cabbage. In a bowl, combine cabbage, lentils, beets, add nuts. Season with oil, salt, spices, lemon juice, stir well.

The most delicious cucumber salads

Shrimp Recipe

Ingredients:

Spices
- shrimp - 445 g
- mayonnaise dressing
- bunch of dill
- cucumbers - 150 g
- three eggs
- salt with black pepper

How to cook:

Throw the shrimp into salted boiling water, continue cooking for a couple of minutes. Drain the water, free the seafood from the shell. Boil hard-boiled eggs, let them cool right in the water with the addition of spices, finely crumble, combine with shrimp, stir, season with mayonnaise sauce, season, stir.

How various recipes 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 be. Cabbage in the garden various kinds and varieties are grown all. 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 seasoned 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 the salad components 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.

Mushrooms clean, wash and bake the next run on 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 retained.

It is simple, but at the same time 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 food. 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 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 onion cube mode 2x2 cm.

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 mayonnaise. home cooking. 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 greens.

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. Is not classic example the first course is a salad, which is also served hot!

Ingredients:

• Carrots - 1 pc;
• bell 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 press, but also cut it into small pieces - this will save more delicate taste and aroma, but will not saturate the dish with spice.

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. Aroma of juicy green onions and fresh cucumber together with bright orange corn really reminds of spring!

Ingredients:

• Chinese cabbage (or any cabbage) - 0.5 kg;
• Cucumber - 1 pc;
• Green onion feathers - 5-7 pcs;
• Canned corn- 1 bank (200 g.);
• Sour cream - 200 g.

Cooking:

Shred the cabbage and knead until soft. Cut cucumber and onion.

Mix all the ingredients, add corn (without liquid) and season with sour cream. On top, you can decorate with dill or any other greens to taste.