Vegetable salad recipes are simple and delicious. nettle salad

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 holiday table, help to diversify 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, Bell pepper and cabbage, radish and green pea, as well as greens, which 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 minimal amount 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 festive table will also become 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, supplement 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 marinated, 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. Vegetable salads are very popular on New Year or February 23, for a 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 are waiting for interesting salads containing certain products. For example, if you want to find new recipe hearty vegetable salad, you should look at salads with beans or potatoes. If you like spicy dishes, pay attention to 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.

Salad with cabbage and apple - a dish of universal serving from simple and available ingredients. An appetizer will become an indispensable feature of every feast, as it goes well with many dishes, prepare for hastily- simply and easily.

A traditional dish that is known, loved and constantly prepared in German families is potato salad. Every hostess has own recipe that is passed down from generation to generation.

Radicchio salad is tasty and vitamin, which has become calling card Italian cooking, described in the recipes of famous chefs, as well as useful tips.

great way add to your table an explosion of color and fresh, healthy vegetables is to use salads from boiled vegetables instead of garnish.

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

Fresh cabbage salad with cucumber - a simple appetizer fast food, which is able to 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.

How many various recipes delicious culinary specialties you can cook from what grows in the garden! Even the most experienced chef does not know the exact number of possible recipes! And talk about the health benefits of salads from fresh vegetables and fruits are endless. Each of herbal ingredients salad gives, in addition to flavoring shades, also useful microelements, vitamins, a sunny charge of vivacity and good mood.

It is noteworthy that culinary delights, which are based on plant products, are always economical option 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 producers.

Attracts many housewives the process of cooking from herbal products because salad compositions are appropriate both in daily menu as well as on the holiday 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 must-have product on every table. And the more often this vegetable will dominate in your diet the healthier your body will be. 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.

Virtually any coleslaw can be made without the oil dressing, as salted, sweetened, and vinegar-soured coleslaw is great alternative any gas station!

You will not surprise anyone with a summer salad of tomatoes, cabbage and cucumbers with peppers. And this salad, beloved by everyone, 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. main ingredient of this dish is baked in the oven, which means it acquires refined taste"with smoke"

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 preparation to 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 beetroot and grate Korean grater. Season with garlic, salt, sugar, passed through the press, add cumin and vinegar. Leave for 1 day cool place for pickling.

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 of 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 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 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 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 the 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 top skin - this will save more beneficial trace elements.

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 under sour cream sauce- This is a familiar and many favorite combination. 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 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 pleasant aroma potatoes baked on a fire and will 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. The aroma of juicy green onions and fresh cucumber along 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 can (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.

Any upcoming celebration throws every hostess into confusion: what to serve on the table, how to surprise guests and please loved ones? And if you do not follow the established tradition (cut a bowl of Olivier, prepare a banal and already boring “fur coat”, cook jellied meat, etc.), but show creative thinking, it is quite possible to amaze the guests.

Why in our holiday menu usually so few vegetables? Many people think that they are not too solemn and are suitable only for everyday life. However, recipes with photos of vegetable holiday salads will convince even inveterate skeptics that this opinion is wrong. And the variety of dishes that can be prepared from such useful garden gifts will make your menu non-standard for a long time. And if you also elegantly decorate vegetable salads on the festive table, you can pass for a great culinary specialist and artist.

Layered coleslaw

Cabbage may seem like a boring vegetable to some, but you can cook simply amazing dishes from it, including festive vegetable salads. A third of a kilogram of Chinese cabbage is taken and finely chopped. Half of a red onion is cut into half rings. Two eggs are boiled and separated; proteins are cut into strips. Three tomatoes are cut into circles and laid out along the edge of the dish. The filling is done: the yolks are ground with a spoonful of mustard and two large spoons of olive oil, salted, peppered, flavored with sugar and kneaded, after which they are diluted with a full spoonful of apple cider vinegar. Half of the cabbage is placed in the middle of the dish with tomatoes and poured with dressing. Half of the onion is laid out on top, and half of a fresh cucumber is rubbed on it. Next, chopped protein is poured, sprinkled with sauce and sprinkled with crushed walnuts. Then in reverse order: the rest of the cucumber - the rest of the onion (pour) - the second half of the cabbage and the remaining dressing. The top is sprinkled with nuts - and the salad is ready to eat.

mushroom meadow

Recipes with photos of vegetable holiday salads are so tempting and varied that you just salivate and your eyes run wide. As a result - the problem with the choice. However, you have to pull yourself together and do it. If you are interested in New Year's vegetable salads, try this: boil four potatoes and about five eggs, cut them into cubes. Take a jar of whole canned champignons. Leave half for decoration, cut half into strips. ten pieces fresh champignons crumble similarly and fry with a small chopped onion. Cut a cucumber into strips (fresh - if it is not very expensive, or pickled - if fresh is not at hand). Mix all the cuts, pepper, salt, if necessary, and season with mayonnaise. Put in a salad bowl with a neat slide, into which stick the reserved mushrooms, then spread the parsley leaves between them. Delicious and pretty!

Winter vegetable salad

I must say that the preparation of such dishes as vegetable salads (including New Year's ones), in winter time- the task is a little difficult, due to the meager assortment of components. But you can also create from canned vegetables culinary miracle. From green peas sweet corn and bean juice is drained. Vegetables are mixed in a salad bowl, supplemented with garlic, mayonnaise and dill. If you want an extra zest - cut an apple into the salad. In parallel, small crackers are made (or ready-made ones are bought). They must be introduced into the salad when it is already on the table, so as not to become sour.

Salad "Sirtaki"

Many vegetable salads on the festive table include cheese. This one is one of those. Only cheese is taken not hard, but pickled - sirtaki, fetax, feta. The salad bowl is lined with chopped Beijing cabbage (five leaves are enough). A straw of large red bell pepper is distributed over it. The next layer is tomato cubes (a couple of tomatoes are enough). And the selected cheese crowns the design (a little more than 200 grams) mixed with olives - it can be whole, it can be chopped rings. For dressing, two tablespoons of olive oil, a spoonful of mustard and a crushed garlic clove are combined. If desired, you can sprinkle hard cheese shavings on top of the salad.

Seville salad

If you like exotics, if you are interested in original vegetable salads on the festive table - this recipe is for you. For him, large sweet peppers are cut into strips - it is better to take green or red for beauty. The orange is peeled not only from the peel, but also from the internal partitions, and cut into proportional slices. Three lettuce leaves are torn, about ten olives are chopped into rings. All components are salted, peppered, mixed, seasoned with mayonnaise and sprinkled with thin green onion rings.

Apple salad with vegetables

Three potatoes, two carrots and four eggs are boiled for him. They are joined by four pickled or pickled cucumbers and two sweet and sour apples without skin. All components are cut into cubes; the apple is also slightly sprinkled lemon juice not to get dark. Strained peas are added to the salad bowl. Usually festive vegetable salads are dressed with mayonnaise (at least most of them). However, this dish requires low-fat sour cream. Before carrying the treat to the table, it is better to keep it for a third of an hour in the refrigerator.

Salad "Principessa"

If you add something non-standard to holiday vegetable salads, the taste of the most common ingredients will become brighter and richer. To prepare this airy dish, you must adhere to one condition: do not tamp the layers.

The first is boiled, peeled and rubbed beets - two medium root crops. It is better to rub directly into the salad bowl, holding the grater by weight. Next, two bananas are cut into small cubes, mixed with half a glass of steamed and strained raisins and two garlic cloves chopped with a knife. This will be the second layer of the salad. It also needs to be lightly dripped with mayonnaise. The third - again beets, flavored with mayonnaise and sprinkled with crushed walnuts. If you want special beauty, collect the salad in a culinary ring so that it looks like a cake.

Salad "Lover"

Large boiled beets are rubbed and mixed with a small amount steamed and chopped prunes. Two medium carrots are peeled and rubbed raw. The carrot component must be combined with soaked raisins and chopped dried apricots. A hundred-gram piece of cheese is again rubbed and mixed with a couple of crushed garlic cloves. It remains to assemble this variation on the theme “Vegetable salads on the festive table”: all the ingredients are laid out in layers and smeared with mayonnaise. Top construction sprinkled with ground nuts.

Vegetable salad with beef

Until now, festive vegetable salads without the addition of meat components have been described. However, if you do not shy away from them, treat yourself to such a dish on a special day. Cook a quarter of a kilogram of good beef in accordance with all the rules and cut it into cubes. Pick up a few lettuce leaves. Two halves of bell pepper different color cut into strips, red onion - half rings, about five small pickled cucumbers - cubes. Add to this a glass of boiled red beans (or a jar of canned own juice) and season with half a glass of mayonnaise mixed with a spoon spicy mustard. Salt, herbs and pepper - as you like.

Unusual salad with nectarine

We have already described vegetable salads on the festive table without mayonnaise. This one is from the same category, and even with unusual components. Half a head of washed lettuce and leaves of a bunch of arugula (without stems) run into small pieces; two celery stalks crumble in circles; a quarter kilogram of cherry (or other small tomatoes) are cut into quarters; two hard nectarines crumble into cubes. Now dressing: a bunch of dill and two garlic cloves are passed through a blender. Lemon is squeezed into the mass and poured vegetable oil. Salted and peppered salad dressed with this sauce and placed in the center of the table.

Having studied all the abundance offered, any culinary specialist will not refuse to prepare vegetable salads for the festive table. Recipes with photos will help him a lot in this and give inspiration in relation to decorating dishes.

Everyone's favorite salad with vegetables is a regular dish on the table of any family. He is different simple composition, light taste, low calorie. Eating a snack every day original dressing instead of a side dish, you can achieve an impressive weight loss effect. It is extremely easy to prepare such light vegetable dishes.

How to make vegetable salad

Like any dish, the preparation of vegetable salads begins with the choice of recipes and constituent components. You can cook a snack from raw, boiled, canned vegetables. It is good to mix them with each other, season with original sauces or mayonnaise familiar to all (or easy option- olive oil). Try to cook simple salads from vegetables that can be diversified with exquisite additives - smoked meat, pine nuts, exotic fruits.

From fresh vegetables

popular dish is a salad raw vegetables. It looks great on any table (as in the photo), rich useful fiber which promotes weight loss and rapid saturation of the body. by the most popular recipes vegetable dish from fresh ingredients are:

• lettuce leaves, cucumbers, tomatoes, bell pepper- you can fill them with sour cream, olive oil, spices;
• boiled chicken, cherry tomatoes, Chinese cabbage- so it will original Caesar to be seasoned with white croutons and original sauce;
• fresh tomatoes, mozzarella cheese and basil leaves - elegant Italian Caprese;
• bell pepper, cucumber, tomato, red onion, feta and olives - a bright Greek version.

From boiled vegetables

More high-calorie, but still tasty are salads from boiled vegetables. Here you can already turn on the fantasy and combine them with canned legumes, mushrooms, boiled or fried meat. It is better to replace the usual dressing with mayonnaise with the original sauce of olive oil, lemon juice and mustard. Here are a few examples of appetizing looking in the photo and in life vegetable salads with boiled ingredients:

• Olivier - not a single holiday can do without it, it combines potatoes, carrots, green peas, meat;
• Herring under a fur coat - hearty New Year's treat, combining boiled potatoes, carrots, onions, beets, eggs and salted fish;
• Mimosa is a delicious dish, characterized by the presence boiled potatoes, carrots, onions, eggs, cheese and canned fish;
• Winter salad- all the same Olivier, only the meat in it is replaced with smoked ham, boiled sausage or crab sticks.

Diet salads

Useful information there will be recipes on how to cook light vegetable salads. They will become indispensable assistants when losing weight, making a side dish for complex meat or fish dishes. Here are some examples of low-calorie vegetable dishes:

• Chinese cabbage, garlic, onion;
• tomato, garlic, olive oil dressing;
• radish, parsley, dill;
• green beans, garlic, spices;
• in winter - sauerkraut, carrots, cranberries.

vegetable salad recipes

Find today suitable recipes vegetable salads is not difficult, because the Internet comes to the rescue. There are so many food options out there. step by step instructions and photo-lessons that just run up your eyes. picking up delicious snack, you should start from the main components, the principles of interconnection, choose non-banal recipes vegetable salads with original components and gourmet sauces. Then all the guests and household members will be satisfied and ask for more.

Fresh cucumber salad

Has a summer flavor light salad co fresh cucumbers, radish and green onion. It invigorates the weakened body, charges it with a vitamin mood, cheers up. The refreshing taste of snacks will appeal to many, because it is easy to manufacture, has an attractive appearance and juicy aroma. It is best to season it with vegetable oil, and add spices with vinegar.

Ingredients:

• radish - 200 g;
• fresh cucumber - 200 g;
• green onions - 100 g;
• vegetable oil- 50 ml;
• 9% vinegar - 5 ml.

Cooking method:

1. Chop the radish into rings, chop the cucumber, chop the onion.
2. Mix all the ingredients, sprinkle with vinegar, season with oil, salt and pepper.
3. Decoration can be done with fresh herbs if desired.

From tomatoes and cucumbers

by the most famous dish, pleasing every family, is considered a light salad with tomatoes and cucumbers. This incredibly easy-to-cook dish comes in handy when you need a quick bite to eat, satisfy your hunger or surprise guests. If you have a little more time, you can - a complicated option traditional dish that makes everyone happy mediterranean taste.

Ingredients:

• cucumber - 2 pcs.;
• tomatoes - 2 pcs.;
• red onion - 1 pc.;
• lettuce leaves - a bunch;
• sweet red pepper - 2 pcs.;
• avocado - 1 pc.;
• pitted olives - 100 g;
• feta or cheese - 100 g;
• olive oil - 40 ml;
• lemon juice - 40 ml.

Cooking method:

1. Cut the cucumbers into cubes, slice the tomatoes, chop the onion into rings.
2. Tear the lettuce leaves, cut the paprika into strips, and cut the avocado into cubes.
3. Crumble the feta, cut the olives in half.
4. Mix all the ingredients, season with oil sauce with lemon juice, salt, pepper.

Autumn salad - recipe

Not only for the winter you can harvest fresh fruits- there is a recipe how to cook easy autumn salad from vegetables, which will delight the whole family with its spicy taste. Its difference from winter preparations is the lack of sterilization. Vegetable components are finely chopped, poured with marinade and infused for a day. After that, they can be consumed immediately, serving with meat, fish, poultry.

Ingredients:

• carrots - 2 pcs.;
• sweet pepper - 2 pcs.;
• White cabbage- forks;
• cauliflower- head of cabbage;
• cucumber - 1 pc.;
• hot pepper - a pod;
• vegetable oil - half a glass;
• vinegar - ¼ cup;
• water - liter;
• sugar - 50 g;
• salt - 50 g;
• dill - a bunch.

Cooking method:

1. Chop the white cabbage, disassemble the cauliflower into inflorescences, boil in salted water.
2. Coarsely grate the carrots, cut the paprika into strips, cucumbers into half rings, chop the dill.
3. Make a marinade: mix the oil with water, sugar, salt, crushed hot pepper. Boil, pour in vinegar.
4. Pour the vegetable mixture with the marinade, cover, marinate for a day.
5. Serve an autumn snack with warm boiled potatoes, rice, buckwheat.

From fresh tomatoes

Light sweetness and a pleasant refreshing taste has a salad of fresh tomato. You can cook it with the addition of butter soft cheese mozzarella and fresh leaves basilica. Seasoned with balsamic vinegar and olive oil, the dish will become great snack Caprese, which is so loved in Italy for pleasant taste and colors reminiscent of the colors of the flag.

Ingredients:

• tomatoes - 2 pcs.;
• mozzarella - 60 g;
• basil - 4 leaves;
• olive oil - 30 ml;
• balsamic vinegar- 25 ml.

Cooking method:

1. Cut the tomatoes and cheese into circles, tear the basil with your hands into small pieces.
2. Put on a plate, alternating tomatoes with cheese, sprinkle with basil on top.
3. Drizzle over the vegetables and around the edges of the plate with the olive oil and vinegar mixture.

Diet cabbage salad

A vegetable salad with Beijing cabbage is distinguished by a reduced calorie content. This useful ingredient has only 35 calories per 100 g, which distinguishes it from all other vegetable specimens. To diversify the cabbage and make it more pleasant to serve and taste, corn, sweet oranges and green onions are added to it. The dressing is a mixture of vegetable oil and soy sauce, so there is no need to add salt to the snack.

Ingredients:

• Beijing cabbage - half a kilo;
• canned corn- 100 g;
• green onions - 50 g;
• oranges - 2 pcs.;
• soy sauce- 15 ml;
• vegetable oil - 45 ml.

Cooking method:

1. Chop the cabbage, cut the orange into slices, chop the onion.
2. Mix the ingredients, season with a mixture of oil and soy sauce.

Cabbage with tomatoes

delicious dish rich in vitamins is cabbage salad with tomatoes, which serves great side dish for boiled meat fried fish smoked chicken sludge. It has tenderness and delicacy. cabbage leaves set off by the juiciness of tomatoes and the spicy sharpness of apple cider vinegar. This dish will appeal to all family members.

Ingredients:

• white cabbage - 0.3 kg;
• onion- 1 PC.;
• tomatoes - 5 pcs.;
• vegetable oil - 60 ml;
• Apple vinegar- 20 ml.

Cooking method:

1. Chop the cabbage, mix with vinegar, salt, mash with your hands, leave for 10 minutes to release the juice.
2. Chop the onion in half rings, cut the tomatoes into slices.
3. Mix all ingredients, season with oil.

With tuna

Useful vitamin dish will become a vegetable salad with canned tuna, which is called Nicoise. Through the combination fresh ingredients with nice oily fish, it makes for a light but satisfying dish that is perfect for lunch or dinner. To diversify the taste of the snack, it is seasoned with basil greens, garlic and pine nuts. You can add capers, olives or pesto sauce.

Ingredients:

• canned tuna- 90 g;
• tomatoes - 3 pcs.;
• cucumber - 1 pc.;
• bell pepper - 100 g;
• garlic - a slice;
• basil - a bunch;
• lettuce leaves - 3 pcs.;
• pine nuts - 20 g;
• lemon juice - 50 ml;
• olive oil - 75 ml;
• sugar - 3 g;
• a mixture of peppers - 3 g.

Cooking method:

1. Mash the fish with a fork in a jar, mix with oil.
2. Cut the cucumber into cubes, slice the tomatoes, slice the pepper, chop the greens, crush the garlic.
3. Mix vegetable ingredients with fish, salt, pepper, sweeten.
4. Tear lettuce leaves with your hands, put on a plate, lay the vegetable mixture on top of a slide, sprinkle with lemon juice, season with oil.
5. Decorate with pine nuts, sprinkle with herbs.

With shrimps

Spectacular festive dish will become a salad with shrimp and vegetables, which will combine the delicious taste of seafood with refreshing vegetables. The secret of cooking is to use several types of lettuce leaves - lettuce, iceberg and sorrel. It turns out a rich dish that looks appetizing, has an incredible aroma and makes you want to try it.

Ingredients:

• cucumber - 1 pc.;
• tomato - 2 pcs.;
• bell pepper - 1 pc.;
• lettuce - 2 pcs.;
• iceberg - a bunch;
• sorrel - a bunch;
• red onion - ½ pc.;
• shrimp - 200 g;
• green onions - 2 stalks;
• dill, parsley - a bunch;
• olive oil - 40 ml;
• mustard seeds - 10 g;
• white wine vinegar - 30 ml.

Cooking method:

1. Tear lettuce leaves with your hands, cut the tomato into slices, slice the cucumber, slice the pepper, cut the onion into half rings, chop the greens.
2. Boil the shrimp, remove the shell, cool.
3. Make a sauce of oil, mustard, vinegar, salt and pepper.
4. Mix all the ingredients, season with sauce, put the shrimp on top.

With Chiken

beautiful hearty meal there will be a salad with chicken and vegetables, for the preparation of which it is better to use fillet or not too fatty thighs. Chicken can be boiled, fried in oil or baked. The recipe below uses feta cheese and toasted bread, which gives the appetizer a richer taste.

Ingredients:

• chicken breast- 250 g;
• fresh cucumber - 200 g;
• cheese - 100 g;
• tomatoes - 2 pcs.;
• loaf - 2 pieces;
• mayonnaise - 50 ml;
• lettuce leaves - a bunch.

Cooking method:

1. Cut the tomatoes into slices, cucumbers into half rings, feta cheese into cubes, tear the leaves.
2. Boil the breast, disassemble into fibers, lightly fry.
3. Cut the loaf into cubes, fry in a dry frying pan for 3 minutes.
4. Mix all ingredients, season with mayonnaise, salt.
5. Serve immediately so that the loaf does not soak. Can be used instead of chicken boiled tongue, beef, pork or turkey meat.

With cheese

Very pleasant creamy taste has a salad of fresh vegetables with cheese. For its preparation, you can take any kind of cheese and any greens, but especially delicious option there will be a combination of green beans with soft goat pecorino. Seasoned with lemon juice, olive oil and spices, the appetizer takes on a new soft taste, rich aroma and appetizing appearance.

Ingredients:

• green bean- 0.3 kg;
• goat cheese- 100 g;
• asparagus - 2 bunches;
• olive oil - 50 ml;
• lemon juice - 20 ml.

Cooking method:

1. Make a sauce with lemon juice, oil, salt and pepper.
2. Boil the asparagus for 2 minutes, rinse with cold water, marinate in the sauce.
3. Boil beans for 5 minutes, cool.
4. Mix the ingredients with crumbled cheese, pour over the sauce.

Vegetable salads for weight loss - cooking secrets

Perfect dishes for those who are on a diet and trying to lose weight, there will be options for vegetable salads. Here are some cooking secrets low calorie snacks:

1. Not every vegetable component is suitable for easy cooking weight loss snacks boiled potatoes, beets, carrots have a high glycemic index so they can't be used. However, remember that beetroot can help if you need a light laxative effect.
2. It is also undesirable to add salted, pickled vegetables to weight loss dishes - they retain fluid in the body, whet the appetite.
3. Ideal Components beans, tomatoes, zucchini, pumpkin, pickled in winter or fresh cabbage in summer. They help to count how many calories are in a vegetable salad, because their calorie content is only 35-50 kcal per 100 grams.
4. Helpers losing weight can be cucumbers, radishes, radishes, celery and bell peppers. They pair perfectly with any greenery.
5. The best dressings for vegetable salads will be half a teaspoon of vegetable oil, apple cider vinegar, lemon or pomegranate juice, mustard. You can not fill salads for weight loss with mayonnaise, it is allowed to mix sour cream with fermented baked milk or kefir.
6. To lose weight, you need to eat a portion of a dish of raw vegetables daily. So the body will receive fiber, which will be digested for a long time, will give a signal to the brain about saturation, which will drown out hunger for a long time.

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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, 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 may also undergo some cooking. 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 useful 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 Chinese cabbage, potatoes, eggs, cucumber and green beans can be seasoned peanut sauce, which is prepared from peanuts, fish sauce, honey, coconut milk, onion, garlic and hot red pepper. Another original version for a healthy diet - ginger dressing. It can be filled carrot salad. For cooking ginger dressing ginger and nuts are crushed and mixed with butter, honey and lemon juice.

For cabbage and carrot salads, a dressing is suitable, which is prepared from a mixture of lemon and orange juice, where chopped onions, parsley, Worcestershire sauce, paprika and sunflower oil are added.

For salads with seafood, as well as almost any recipe oriental cuisine Soy sauce is fine. 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 is olive oil, the basis of Mediterranean cuisine, which is rightfully considered the most healthy cuisine peace. Garlic, mustard and lemon dressing– also in the forefront. Spicy taste lettuce will turn out when used sesame oil and grape seed oils.