Lenten winter salad. Lenten Salad Recipes
Fasting gives our body a great opportunity to take a break from mayonnaise and other dressings based on it and eat live vitamins, so needed in the spring.
The best dressing for lean salads is a mixture of vegetable oil, acid, salt and spices. Vegetable oil is better to take olive oil, use citric acid, pomegranate juice, fruit or balsamic vinegar as an acidic component, and for spiciness, you can add freshly ground black pepper, paprika or chopped hot pepper.
Lenten salads are prepared from fresh, boiled, baked or canned vegetables. Vegetables can also be steamed - in them, just like in baked ones, vitamins, taste and color are much better preserved.
Ingredients:
½ medium cabbage
3 green apples
200 g walnut kernels,
2 lemons
vegetable oil, pepper, salt.
Cooking:
Finely chop the cabbage, cut the peeled apples into cubes and sprinkle with lemon juice, crumble the nuts. Mix the products and season with a mixture of vegetable oil, lemon juice, salt and pepper.
bright salad
Ingredients:
1 large carrot
1 tomato
1 sweet pepper
1 can of canned corn
½ lemon (juice)
2 tbsp vegetable oil,
herbs, salt, spices - to taste.
Cooking:
Grate the carrots on a coarse grater or a grater for Korean salads, cut the tomatoes into slices, pepper into half rings. Mix, add chopped greens, corn, pour over lemon juice, salt and season with oil.
Ingredients:
4 carrots
1 stack of dates
1 stalk leek,
1 lemon
1 tbsp honey,
salt, a pinch of ground ginger.
Cooking:
Grate the carrots on a coarse grater, cut the leek into rings, cut the dates in half and remove the pits. Peel the lemon with a grater, squeeze the juice, mix with honey, ginger and salt. Dress the salad and let stand in the refrigerator for 1 hour.
Ingredients:
200 g cabbage
100 g canned mushrooms,
1 onion
3 tbsp vegetable oil,
3 tsp Sahara,
Cooking:
Chop the cabbage, cut the onion into half rings and pour over with boiling water. Dry the mushrooms, fry for 5 minutes in vegetable oil and cool. Combine the ingredients, salt, pepper, season with vegetable oil and sugar.
Potato salad with sauerkraut
Ingredients:
4 potatoes
100 g sauerkraut,
2 pickles,
1 onion
1 bunch of green onions
salt, black ground pepper - to taste.
Cooking:
Boil potatoes in their skins, cool, peel and cut into cubes. Pickled cucumbers and onions also cut into cubes. Mix with sauerkraut, salt, pepper and sprinkle with green onions.
Ingredients:
500 g salted or pickled mushrooms,
1 onion
2 tomatoes
100 g canned peas,
2 tbsp vegetable oil,
4 tbsp 9% vinegar,
salt pepper.
Cooking:
Grind vegetables and mushrooms, mix with green peas, salt and pepper to taste. Decorate with greens.
Ingredients:
3-4 beets,
1 onion
1 carrot
100 g vegetable oil,
½ stack tomato paste,
salt pepper.
Cooking:
Chop onions and carrots and sauté in vegetable oil until golden brown. Add fresh beetroot grated on a fine grater and simmer until tender. 5 minutes before the end of cooking, add salt, pepper and tomato paste, slightly diluted with water. Cool and serve, garnished with greens.
Ingredients:
1 medium boiled beetroot,
1 stack boiled beans,
1 pickled cucumber
½ bunch of green onions
vegetable oil.
Cooking:
Cut the beets and cucumber into cubes, mix with beans and onions and season with vegetable oil.
Ingredients:
400 g peas and beans (or lentils),
4-5 pickles,
2 bulbs
parsley, vegetable oil.
Cooking:
Soak beans and boil separately. Cool, mix with chopped cucumbers and onions, salt if necessary, and season with oil. Decorate with greens.
Ingredients:
500 g pickled or salted mushrooms,
2 boiled carrots
2 boiled beets,
2 pickles,
2 boiled potatoes,
100 g green peas,
1-2 bulbs
100-150 g vegetable oil,
100-150 g 3% vinegar,
2 tsp Sahara,
salt, black ground pepper, herbs.
Cooking:
Mix oil, vinegar, sugar, salt and pepper and season with diced beets. Let stand for 10 minutes. In the meantime, chop the rest of the vegetables and combine with the beets. Lay out a slide, decorate with mushrooms and herbs.
Ingredients:
1 boiled beetroot
1 boiled carrot,
2 pickles,
3 boiled potatoes,
200 g beans in their own juice,
200 g salted mushrooms,
1 tbsp lemon juice
salt, mustard, vegetable oil.
Cooking:
Chop all the ingredients and season with vegetable oil mixed with lemon juice, salt, mustard and pepper to taste.
Ingredients:
200 g seaweed,
100 g sauerkraut,
1 boiled beetroot
1 pickled cucumber
2 boiled potatoes,
1 onion
150 g canned peas,
3 tbsp vegetable oil, salt, pepper.
Cooking:
Chop vegetables, mix with peas, sauerkraut, mix, add seaweed and season with vegetable oil mixed with salt and pepper.
Ingredients:
1 can of canned seaweed
1 onion
1 boiled carrot,
1 tbsp vegetable oil,
salt.
Cooking:
Grate the carrots on a coarse grater, chop the onion, mix with the rest of the ingredients and season with vegetable oil.
Boiled white cabbage salad
Ingredients:
1 head of cabbage
3 tbsp 6% vinegar,
4 tbsp vegetable oil,
salt, black ground pepper.
Cooking:
Cut the head of cabbage into 8 parts and boil in boiling salted water. Throw on a sieve, cool and put in a salad bowl. Drizzle with vinegar and vegetable oil, sprinkle with pepper and let sit overnight in the refrigerator.
Ingredients:
3 carrots
4 apples
1 lemon
100-120 g horseradish root,
4 tsp Sahara.
Cooking:
Grate the horseradish root and fresh carrots on a fine grater, remove the zest from the lemon with the same grater. Cut apples into cubes. Mix the products, season with lemon juice, add sugar and salt to taste.
Beet salad with pearl barley
Ingredients:
1 boiled beetroot
1 onion
½ stack pearl barley,
2 tbsp vegetable oil,
1 garlic clove
salt, 3% vinegar - to taste.
Cooking:
Pass the garlic through a press and mix with vegetable oil. Scald the barley with boiling water, then drain the water, pour cold salted water over the cereal and cook crumbly porridge. Cool down. Onion cut into thin half rings and pour vinegar. Grate the beets on a coarse grater and salt. Put in a salad bowl in layers: beets, pearl barley, pour garlic oil, put a layer of onions. Decorate with greens.
Ingredients:
2 tomatoes
100 g champignons,
1 onion
2 tbsp apple cider vinegar
3 tbsp vegetable oil,
½ tsp salt,
½ tsp Sahara,
ground black pepper.
Cooking:
Chop the onion very finely. Mix salt, sugar and pepper in vinegar and marinate onions in it. Scald the tomatoes with boiling water, dip in ice water and remove the skin. Cut in half, remove seeds and cut into cubes. Rinse medium-sized young champignons and cut into thin slices. Mix the tomatoes and mushrooms, add the onion along with the marinade and season with vegetable oil. Let it brew for 2-3 hours in the refrigerator.
Ingredients:
250 g cabbage
250 g carrots
100 g prunes,
½ cup walnuts
5 tbsp vegetable oil,
2-3 tsp lemon juice
3 tsp Sahara.
Cooking:
Grate the carrots on a medium grater or a grater for Korean salads, finely chop the cabbage, scald the pitted prunes and cut into cubes. Sprinkle with sugar and a mixture of vegetable oil and lemon juice. Stir, sprinkle with chopped walnuts.
Ingredients:
2 boiled beets,
200 g canned pineapples,
1 stack walnuts,
1 tbsp Sahara,
1-2 tbsp vegetable oil,
lemon juice - to taste.
Cooking:
Grate the beets on a coarse grater, cut the pineapples into cubes, coarsely chop the nuts. Mix and season with vegetable oil, sugar and lemon juice.
Sweet pickled cabbage
Ingredients:
2 kg of cabbage
3 carrots
3 cloves of garlic.
Fill:
1 liter of water
1 stack Sahara,
8 tsp 70% vinegar,
2 tbsp salt,
1 stack vegetable oil,
1 bay leaf,
4-5 black peppercorns.
Cooking:
Chop the cabbage, grate the carrots on a coarse grater, cut the garlic into slices with a knife. Stir and fill with brine. To fill, boil water, put spices and cool, then add vegetable oil and vinegar. Put oppression and set to infuse in the cold for at least 6 hours.
Potato salad with onions
Ingredients:
800 g potatoes
100 g onion,
1 tomato
1 cucumber
50 g green onions,
4 tbsp vegetable oil,
lemon juice, salt, pepper, mustard - to taste.
Cooking:
Boil potatoes in their skins, cool, peel and cut into thin slices. Add thinly sliced onion and stir. Salt, season with vegetable oil and lemon juice. Garnish with green onions, tomato and cucumber slices.
Ingredients:
1 carrot
1 onion
2 pickled cucumbers,
2 sweet peppers
3 potatoes
100 g canned beans in their own juice,
1 garlic clove
3 tbsp vegetable oil,
2 tsp mustard,
salt, black ground pepper - to taste.
Cooking:
Cut the onion, carrot and sweet pepper and fry in vegetable oil until soft. Cool down. Boil the potatoes in their skins, cool, peel and cut into cubes. Cucumbers also cut into cubes. Mix all the ingredients, add finely chopped garlic and season with vegetable oil mixed with mustard and salt.
Ingredients:
2 potatoes
2 carrots
⅓ stack. rice,
1 small head of cauliflower,
1 onion
vegetable oil, salt, ground black pepper, herbs - to taste.
Cooking:
Boil potatoes in their skins, peel and cut into slices. Fry in vegetable oil. Cook fluffy rice and let it cool. Cut boiled carrots into slices. Divide the cabbage into inflorescences and boil for a couple. Cut the onion into thin half rings. Combine all ingredients and season with vegetable oil. Salt, pepper and garnish with herbs.
Bon appetit!
Larisa Shuftaykina
In the Orthodox calendar, various fasts account for about 200 days a year. This is the time of humility, education of the will, subordination of the body to the spirit. Of course, not everyone can endure this, but many Orthodox Christians try to observe at least the two most important fasts of the year - Great and Christmas.
Lenten salads for every day
The menu of a fasting person is simple - this is the whole point, the rejection of gluttony. But, taking care of the soul, one should not forget about one's own health and try to eat wholesome and varied food. And what diversifies the menu better than lean salads, the recipes of which do not require any special culinary skills?
The vinaigrette
This is a lean dish for every day, the recipe of which is extremely easy to implement. It is perfect for an ascetic table. In winter, the body so often lacks vitamins, and the vegetables present in the vinaigrette perfectly saturate them. And the proteins contained in the beans will make up for the lack of animal protein that can occur in a person who is fasting.
Ingredients:
- beets - 1 pc.;
- pickled or pickled cucumbers - 3 pcs.;
- potatoes - 2 pcs.;
- beans - 250 g;
- sauerkraut - 250 g;
- any vegetable oil - 100 ml.
Cooking:
- Wash vegetables and boil in their skins.
- Soak the beans for several hours, and then boil in salted water. You can take ready, in the bank
- Cut beets, cucumbers and potatoes into medium cubes, add beans and cabbage. Mix.
- Drizzle with sunflower or olive oil before serving.
Read also:
This simple salad is a storehouse of vitamins. Due to the fact that the products are not subjected to heat treatment, you will get the maximum benefit with minimal financial and time costs.
Ingredients:
- cabbage - 1/4 medium head;
- carrots - 1 pc.;
- apple - 1 pc.;
- onion - 1 pc.;
- vinegar - 1 tbsp. l.;
- salt - to taste;
- vegetable oil - 1 tbsp. l.
Cooking:
- Finely chop fresh cabbage, sprinkle with salt and mash a little with your hands.
- Grate carrots and apples of sweet and sour varieties.
- Onion cut into half rings, scalded with boiling water and pour vinegar.
- Mix everything in a large saucepan, add pickled onions and season with any vegetable oil.
Read also:
Lenten salads on the festive table
Some holidays fall on church fasts, for example, New Year, March 8. For those who observe them, the refusal of many dishes at such a time is especially difficult. But if you show imagination, the lenten table can be made festive and refined.
This is an original and hearty dish that will appeal not only to those who fast.
Ingredients:
- funchose - 150 g;
- raw champignons - 200 g;
- cherry tomatoes - 5 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves;
- soy sauce - 3 tbsp. l.;
- carrots - 1 pc.;
- olive oil - 1 tbsp. l.;
- sesame - 1 tbsp. l.;
- pepper and other spices - to taste.
Cooking:
- Cut the mushrooms randomly and quickly fry in olive oil over high heat.
- Chop carrots into small strips or grate for Korean carrots. Onion cut into half rings.
- Send vegetables to mushrooms, fry. Reduce heat and cover with a lid. When the mushrooms start juice, add spices and soy sauce and leave to simmer for another 5 minutes.
- Fry sesame seeds in a dry frying pan and boil funchose in salted water for 2 minutes.
- Turn off the vegetables and squeeze a couple of garlic cloves into them.
- Combine all ingredients and sprinkle with sesame seeds.
Read also:
Traditional Korean sauerkraut is perfect for a lean table.
In addition to the great spicy taste, kimchi is incredibly healthy. Fermented vegetables retain all vitamins and microelements, and during the fermentation process, lactic acid is formed - a natural antioxidant.
In the original recipe, kimchi is prepared with fish sauce, but vegetarians have come up with an alternative that is no less tasty and healthy.
Ingredients:
- Chinese cabbage - 1 large head;
- chili pepper - 1 pc.;
- garlic - 1 head;
- bell pepper - 1 pc.;
- ginger root - 30 g;
- soy sauce - 3 tbsp. l.;
- salt - 4 tablespoons;
- coriander seeds - 1.5 tbsp. l.;
- water - 1.5 l.
Cooking:
- Peking cabbage cut into 4 pieces along the stalk. Prepare a very salty brine from water and salt, put cabbage in it and leave it in a cold place for 2-3 days.
- Chilli, bell peppers, coriander, garlic and soy sauce are smashed with a blender to make a homogeneous paste.
- Combine it with cabbage, spreading each leaf, leave warm for another 2 days. After the finished dish is stored in the refrigerator.
Today, more and more people are trying to fast. For some, this is a tribute to fashion, for some it is a diet, and someone is a true believer. Whatever the motives, but you have to cook without animal products. Of course, the first, second and dessert are prepared from vegetable products, but salads are one of the simplest dishes on the lenten menu. They are quick and easy to prepare.
This is a light food, containing in its composition vitamins and trace elements necessary for the body. So, lean salads: recipes with photos, simple and tasty cooking options, cooking secrets - further.
Important! Since lean salads are prepared without animal products, lemon juice, apple and balsamic vinegar, or vegetable oil are used for dressing.
The composition of crab sticks includes fish protein or a mass of chopped white fish: hake, blue whiting, pollock, cod. However, recently the manufacturer has been reducing their cost by adding a variety of components - egg white, soy, chemical additives. If you strictly keep the post, then be sure to read the composition on the package before buying.
Crab stick salads are usually seasoned with lean mayonnaise. Its preparation is within the power of even a novice hostess.
Lean mayonnaise:
water - 3 glasses;
wheat flour - 1 cup;
vegetable oil - 8 tbsp. spoons;
lemon juice - 3.5 tbsp. spoons;
mustard - 3 tbsp. spoons;
granulated sugar - 2 tbsp. spoons;
salt - 2 teaspoons.
Pour a small amount of water into the sifted flour, mix so that there are no lumps. The mixture is put on the stove and brought to a boil, cook until thickened, stirring occasionally. While the mixture is cooling, pour vegetable oil of any kind (olive, sunflower, corn), lemon juice, mustard, salt, sugar into a deep bowl and beat for 2 minutes with a mixer. Then, continuing to beat, introduce the cooled flour mass in several steps. Lean sauce is ready.
Lenten salads (recipes with photos) simple and tasty with crab sticks can be prepared according to several recipes.
Layered salad
raw radish or daikon;
boiled potatoes;
crab sticks;
seaweed ready - 1 can;
lean mayonnaise.
Potatoes are rubbed on a coarse grater. Do the same with raw radish. The sticks are cut finely. They take a vase and lay out the components in layers: first a layer of radish, then potatoes, sticks, lay seaweed on top. The layers are covered with mayonnaise.
Lenten salad:
boiled rice - 150 g;
crab sticks - 200 g;
onion - 1 piece (medium size);
corn - 1 can;
canned champignons - 250 g;
lean mayonnaise - 180 g;
a pinch of salt.
The cooled boiled rice is transferred to a deep bowl. Finely chopped crab sticks, onions, champignons are added to it. The liquid is drained from the corn and the mass is sent to the salad. All salt, pepper (to taste), season with mayonnaise, mix.
Important! Mushrooms can be replaced with any salted and pickled mushrooms.
If mayonnaise is not to your liking, this salad can be seasoned with lemon juice.
Vegetable salad with crab sticks:
tomatoes - 2 pcs;
crab sticks - 200 g;
sweet pepper (medium) - 1 pc;
pickled cucumbers - 2 pcs;
garlic - 1-2 cloves;
greens - dill, parsley;
salt, pepper to taste;
lemon juice - 1 tbsp. spoon.
Vegetables are cut into cubes, crab sticks - into small pieces. Garlic is finely chopped with a knife or squeezed through a garlic press. The greens are finely chopped. Everything is mixed, salted, peppered and seasoned with lemon juice.
Lean salads with mushrooms
Mushrooms during fasting are the main source of protein. On sale you can find any mushrooms from champignons, oyster mushrooms to exotic shiitake. Vegetable tasty and simple lean salads (recipes with photos) with mushrooms are a real highlight of the lean table.
This is interesting! Shiitake are considered champions in the fight against cancer cells.
Lenten salad with oyster mushrooms:
oyster mushrooms - 200 g;
onion - 1 piece (large onion);
garlic - 1 clove;
lettuce leaves;
fresh cucumbers - 2 pcs;
lemon juice - 1/2 citrus;
salt, pepper to taste
The onion is cut into half rings and fried in oil, then oyster mushrooms are added and fried for another 10 minutes, chopped garlic is put at the very end. Lettuce leaves are washed and torn by hand into medium pieces, cooled mushrooms and onions are added to them, cucumbers cut into slices are added. It remains to salt, pepper the salad to taste and season with lemon juice.
Important! When choosing oyster mushrooms, pay attention to the hat. In a young and tender mushroom, it is light gray in color.
Salad with champignons:
fresh champignons - 200 g;
boiled rice - 100 g;
canned olives - 50 g;
pickled cucumber - 50 g;
onion - 30 g;
dill greens;
vegetable oil for dressing.
Pour oil into a frying pan and fry the mushrooms. The onion is cut into rings and poured over with boiling water. Cut cucumbers and olives. The greens are finely chopped. Mix everything, add oil, mix again.
This is interesting! Mushrooms are rich in phosphorus, they can compete with recognized leaders in its content - fish and seafood.
Dietary, simple and delicious lean salads, recipes with photos are presented in the article, you can cook almost from what is in the refrigerator.
Salad with berries and mushrooms not only nutritious, but also vitamin. In early spring, when the diet lacks fresh vegetables and fruits and beriberi is on the way, it comes to the rescue with a huge charge of vitamins.
boiled potatoes - 4 pcs;
boiled carrots - 2 pcs;
pickled mushrooms (any) - 0.5 l;
berries - 1 cup (cranberries or lingonberries);
green onion - 1 bunch;
dill, parsley - 1 bunch each;
canned green peas - 150 g;
vegetable oil - 30 g;
salt - 1 teaspoon.
Vegetables are boiled in uniform and cleaned. Berries are taken fresh or frozen. Frozen cranberries or lingonberries are thawed in advance, and excess juice is squeezed out. Potatoes and carrots are cut into cubes, mushrooms into small pieces. Greens and onions are finely chopped. All components are put in one container and stirred. Salted and seasoned with vegetable oil.
Lenten salads for the wake
The funeral table is a tribute to centuries-old traditions. As you know, a person is alive as long as he is remembered.
Important! Be sure to have kutya on the table - a ritual porridge made from grains of rice, millet or barley with the addition of raisins and honey. Before the start of the funeral meal, they first eat three spoons of kutya.
Delicious and simple lean salads (recipes with photos) for a wake, you can cook several options.
At the wake, salads are often prepared, which include cabbage, mushrooms or fish. Cabbage is a vegetable that is available at almost any time of the year.
White cabbage salad:
white cabbage - 1/2 medium head;
sweet pepper - 3 pcs;
carrots - 2 pcs;
fresh apple - 1 large;
onions - 2 onions;
apple cider vinegar, granulated sugar, vegetable oil, salt for salad dressing.
Cabbage is chopped into thin strips, transferred to a large bowl, salted a little and mashed with hands until cabbage juice appears. Bulgarian pepper (if not available, you can do without it) cut into thin strips, onion - half rings. Carrots and an apple are rubbed on a coarse grater. All ingredients are mixed. According to your taste, a dressing is prepared from the components, to which you can add black pepper. Vegetables are poured into it, mixed well, left to infuse for a day.
Canned fish salad:
canned "Saury" or "Humpback salmon" - 1 can;
pitted olives - ½ can;
boiled potatoes - 3 pcs;
green onions;
lean mayonnaise.
Canned food is mashed with a fork. Potatoes are cut into cubes, olives - into rings. Onions are chopped. Everything is mixed and seasoned with mayonnaise. If there is not enough salt, add salt.
Low-calorie simple and tasty lean salads (recipes with photos) will appeal not only to those who fast, but also to those who like to eat meat. From a set of simple plant products, you can prepare a variety of lean salads that are in no way inferior to the usual salads.
A memorial feast is, alas, not a joyful event. If, on other occasions, cheerful conversations, noisy laughter, and energetic conversation are appropriate and even welcome among those present, then at the wake everything should be majestic, unhurried, imbued with sympathy and understanding of that great sacrament that sooner or later will happen to each of us. And the table itself - its serving and the list of dishes - must also comply with certain rules.
Fasting and memorial days
When the meal falls on ordinary days that are not associated with fasting, the organizers of lunch or dinner can not particularly puzzle over what to feed the audience. In addition to the obligatory kutia, pancakes and kissel, almost all gastronomic variety of culinary dishes will do. It is more difficult if the event is held, say, on Easter or Christmas days. But even in this case, you will honorably get out of the situation if you cook for the wake. Their recipes are quite simple, and the dishes themselves are very tasty.
Three main components
Cabbage is the number one vegetable that comes to our aid in difficult situations. It makes excellent lean salads for the wake. Its recipes are quite simple. It is recommended to put on the table both fresh cabbage and sauerkraut, ordinary white cabbage, Beijing, cauliflower. In different combinations, this vegetable will become the basis of several different dishes at once. Mushrooms are the second most popular product that is put in lean salads for wakes. Recipes emphasize that the gifts of the forest successfully replace meat, and they are loved no less than meat delicacies. And there are so many different cooking options, classic and original, that sometimes it’s difficult to choose. And, finally, fish is the third product that is more than appropriate to put in lean salads for wakes. Recipes of church Orthodox cuisine give many valuable recommendations on this matter. We present some of them in this article.
White cabbage salad
Vegetable salads from cabbage are available to us almost at any time of the year. The simplest, but not losing its excellent culinary qualities, looks like this. Take about half a head of fresh white cabbage. It should be juicy, with elastic leaves, characteristically crunchy. Note that sluggish vegetable salads are not good. Wash the vegetable, shake off the water and chop into thin strips. Put in a bowl, squeeze a little with your hands and lightly add salt so that the cabbage starts up the juice. Also thinly cut into strips a few red bell peppers (but you can do without them) and half rings one or two onions. Grate two large carrots and also a large sweet and sour apple on a coarse grater. Combine the ingredients. From vegetable oil, apple or grape cider vinegar, sugar and salt, prepare a dressing to taste. You can add some black ground pepper and coriander. Mix the salad thoroughly, transfer to an enameled pan, cover with a lid and let it brew for a day. The refreshing and rich taste of the dish will appeal to everyone present, be sure!
red cabbage salad
Here is another recipe for a delicious vegetable salad, but this time from She is considered even healthier than her “pale-faced sister”, and the combination with tomatoes creates a completely peculiar taste experience. And the appearance of the dish turns out to be beautiful - a great addition to the previous one! So, you need to chop the right amount of vegetable into thin strips or pieces - as it turns out. Cut the onion head into half rings and pour over boiling water for literally a minute to release bitterness. Cool immediately under the tap, let the water drain, then put it in the cabbage. An obligatory component in our recipe for a delicious vegetable salad is greens. Chop a small bunch of parsley and dill, add to the already cooked vegetables. Grate 10-20 grams of celery root on a coarse grater. Cut into cubes 3 large fleshy tomatoes of good ripeness and sugar content. To make the salad look more picturesque, take 2 pieces of yellow tomatoes and 1 red. Squeeze 3-4 cloves of garlic through the garlic press. Pour 5-6 tablespoons of vegetable oil, 1-2 apple cider vinegar into it, add salt and ground pepper, a little cumin to taste. Connect all the ingredients of the dish. Lastly, put the rye crackers, season with the prepared sauce, transfer to salad bowls and serve. This salad should be eaten immediately so that the croutons do not get soggy.
lettuce
Cucumbers with tomatoes are often on our everyday table, but they are not boring. Classic salads are prepared from them, which will be very appropriate at a funeral meal. A dozen ripe red, pink and yellow tomatoes, 5-7 cucumbers, a few onions, 4 pieces of red and green bell peppers, 1 young zucchini, salt and oil - that's all you need to stock up. Only take young cucumbers, with a soft skin so that it does not have to be cut off. But peel the zucchini. Wash vegetables. Cut the tomatoes into small slices, cucumbers into circles or slices. Cut the pepper into strips, removing the stalks and seeds. Chop the zucchini into cubes, chop the onion into half rings. A young green onion will turn out to be very useful, in spring and summer classic salads, expert chefs advise putting it, feathers and heads. Finely chopped dill is added last. To spice up the dish, you can cut a small piece of parsley root into thin strips. Salt the dish to taste, season with vegetable oil. That's it, it's ready!
fish salad
Describing lean salads (recipes with photos of which are given in this review), we suggest you try this one. It is made from fresh or with little bones. The fish should be cleaned, gutted, boiled until cooked in salted water with roots, peas and carrots - so that additional shades are added to its natural taste. The remaining broth you can use for first courses. Remove the skin from the cooled fillet, select the bones, cut or disassemble it into small pieces. Finely chop the green onion, add to the fish. Put it there. Season with oil, add salt, you can sprinkle with pepper. Stir gently.
herring salad
At the commemoration, herring is often placed on the table, which is traditionally eaten with a glass of vodka. However, salads are also made from herring, and this is not only the familiar vinaigrette. Take a box of herring fillets in oil with vegetables and seaweed - these canned foods are often found in our stores. If you didn’t find it, it’s okay, the usual one is suitable for a dish. You just have to tinker with it, clearing it of bones. Boil 4-6 potatoes in their skins. When cool, peel and cut into cubes. Cut the herring into pieces or add canned food to the potatoes, along with seasonings. Season with oil, sprinkle with green onions, let it brew for 20 minutes. You can decorate the salad with olives.
Salted mushroom salad
As already mentioned, a commemoration is an event, although troublesome, but not at all joyful. Therefore, their organizers, and this is usually the family of the deceased, are not in the mood for pickles. When the heart is overwhelmed with sadness, one does not really think about culinary subtleties. Therefore, the hostess standing at the stove is most suitable for dishes that do not require much effort. Use the advice and put a salad of boiled potatoes and salted or pickled mushrooms on the memorial Lenten table - honey mushrooms, butter, milk mushrooms, mushrooms. If there is too much vinegar in the marinade and too much salt in the brine, rinse the mushrooms in water. Cut large specimens into pieces, leave small ones as they are. Potatoes, after it has cooled, peel, cut into cubes. For 1 kg of vegetables, you need 500-600 grams of canned forest products. And also 2 medium onions - cut them into thin slices. Combine the ingredients, add salt, season with oil, cumin, a small amount of ground pepper. Let the salad infuse for 15 minutes, and the guests will try it with pleasure.
Salad in fasting is quite problematic. After all, during such a period it is strictly forbidden to use any products of animal origin. That is why housewives are forced to prepare meals without the use of eggs, meat, sour cream and mayonnaise.
Most culinary specialists claim that lean salads on the festive table can be much tastier than those made in the classic way. To convince the housewives of this, they offer to consider several recipes and be sure to put them into practice.
Lent Salads: Step by Step Recipes
The simplest and fastest lean salad to prepare is a dish called "Vitamin". To make it at home, you only need fresh vegetables and a little effort. But first things first.
So, to make a salad in the post, we need:
- white cabbage - ½ a medium fork (it is advisable to take a fresh vegetable);
- fresh carrots of maximum juiciness - 1 large or 2 medium;
- medium-sized table salt - add at your discretion (about 1/3 of a dessert spoon);
- fine white sugar - a dessert spoon;
- sunflower oil - 3 large spoons (take without aroma).
We prepare products
Before you make a post, you should prepare all the products. Carrots and white cabbage are well washed and cleaned. After that, they start grinding them. Carrots are rubbed on the smallest grater, and cabbage is chopped into long and thin strips.
Preparing an appetizer
In fact, Lenten salads in Lent are prepared very quickly and easily. That is why such snacks are very popular during this holy period.
To prepare a vitamin dish, white cabbage is laid out in a large and wide container, and then juicy carrots are added to it and All products are kneaded for a long time by hands so that in the end all the vegetables are completely softened and a large amount of juice is released. Next, the salad is flavored with sugar and sunflower oil. Mixing all the ingredients with a spoon, you get a very juicy and healthy dish.
How to present for a festive dinner?
Vitamin Lenten salads on the festive table should be presented only freshly prepared. This is due to the fact that they are made using fresh vegetables that do not tolerate long exposure to heat or in the refrigerator. Cabbage and carrot salad is good to use with a hot second or first course.
Making Beetroot Salad in Lent
Surely many people remember how in a kindergarten or a school cafeteria they served us boiled beets. It is good to present such an appetizer to the festive table, especially during Lent. It should be noted that it is done quite easily.
So what products are needed to prepare salads for fasting? Recipes for such dishes may include completely different ingredients. Beetroot snack provides for the use of:
- fresh large carrots - 2 pcs.;
- white onion - 2 heads;
- medium fresh beets - 3 tubers;
- table salt - at the discretion;
- sunflower oil - optional;
- walnuts - handfuls.
We process the ingredients
Delicious fasting salads are made very quickly and easily. But before proceeding with their formation, all the ingredients should be processed. For this, fresh vegetables are washed well. The beets are placed in boiling water, salted and boiled until completely soft (about 65 minutes). After that, it is cooled, cleaned and rubbed on a large grater. Carrots and onions are also processed. However, they are not boiled, but fried in a pan. Vegetables are laid out in a heated dish, sunflower oil is added, and then cooked until browned and completely transparent.
We form a salad
Lenten salad is formed as easy as shelling pears. To the grated boiled beets spread the vegetable roast together with oil, and then season with table salt. Also, for taste and greater nutritional value, pre-washed and dried walnuts, crushed into large crumbs, are added to the ingredients. Having mixed all the products, they get a rather satisfying and nutritious salad, which has a beneficial effect on and saturates the body with vitamins.
Serve beetroot appetizer for the festive table
After all the vegetables and nuts are mixed, they are immediately presented to the table. This salad can be served to guests both warm and chilled. It is recommended to use it together with the second or first hot dish. Although some housewives prefer to eat such an appetizer along with a slice of lean bread.
We make an unusual salad using squid
Lenten squid salad will serve as an excellent decoration for your table. Despite the use of seafood, such an appetizer is made very quickly. Moreover, its preparation does not require large financial costs.
So, to make a lean squid salad, we need:
- ready-made squids in oil, purchased at the store - about 100-150 g;
- cherry tomatoes - about 10 pcs.;
- green salad - 2 medium bunches;
- Bulgarian pepper - 1 large piece;
- green onion - a couple of feathers;
- medium-sized lemon - ½ fruit;
- olive oil - a couple of large spoons;
- fresh parsley - use at discretion;
- table salt - add to taste;
- pomegranate seeds - use at discretion (to decorate a dish);
- freshly ground black pepper - use as desired.
Preparing the Components
To prepare a delicious squid salad, all fresh vegetables are washed well and cleaned of stalks and other inedible elements. After that, they are crushed. Cherry tomatoes are cut in half, green ones are torn into pieces, parsley is chopped with a knife, and sweet bell pepper is cut into thin half rings. As for it, it is very finely chopped.
To make not only tasty, but also a beautiful lean salad, squids in oil should be cut into very thin rings.
sauce preparation
As you know, during Lent it is forbidden to eat animal products, including mayonnaise and sour cream. In this regard, we decided to season the squid salad with a special sauce. For its preparation, freshly squeezed lemon juice, olive oil, as well as table salt and black pepper are mixed in a small bowl. Whisk all ingredients thoroughly with a fork.
The process of forming a festive salad with seafood
After the sauce is ready, and all the ingredients are crushed, you can begin to form the snack. To do this, cherry tomatoes, squids in oil, bell peppers, lettuce leaves, onions and fresh parsley are combined in one container. All products are flavored with freshly prepared sauce and mixed well.
Serving appetizer with seafood for the festive table
By mixing all the ingredients and flavoring them with sauce, you get a very tasty, nutritious and beautiful salad. Putting it in a glass or crystal bowl, the dish can be safely presented to the table. Additionally, it is recommended to decorate with pomegranate seeds.
Summing up
As you can see, lean salads are prepared quite simply. Moreover, in terms of their taste and nutritional value, such dishes are in no way inferior to classic ones. In this regard, they can be cooked at home, not only during Lent, but also at other times.
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