Fresh vegetables are one of the healthiest foods. To consume them in the required dosage and not get bored with the monotony, it is best to prepare fresh salads. The most popular fresh salad is made from cucumbers and tomatoes. It is prepared in different variations, adding new ingredients, and you can make a delicious salad just from cucumbers and tomatoes. You can prepare a nutritious, but not very healthy, tomato-cucumber salad dressed with mayonnaise, but the calorie content of a salad of cucumbers and tomatoes with vegetable oil will be much lower. To calculate the approximate calorie content of a salad of cucumbers and tomatoes, consider how many calories are in these vegetables.

How many calories are in cucumbers

Cucumber is a healthy vegetable known to everyone without exception. It became famous for its low calorie content - only 15 kcal per 100 grams, beneficial properties, and taste. With such a calorie content, you can devour cucumbers all day long without fear of ruining your figure. That is why the vegetable is so popular among those losing weight. With a very low calorie content, cucumber saturates the human body well. There are even special cucumber diets and fasting days. A cucumber consists of 95% water, 0.9% protein, 0.1% fat and 3% carbohydrates.

The cucumber pleasures do not end there, because the vegetable contains vitamins A, C, B, P, phosphorus, calcium, potassium, iron, magnesium. Cucumbers are useful for people with obesity, gout, liver disease, metabolic arthritis, cardiovascular diseases, and weak immunity.

Calorie content of tomato

Calorie content of tomato and cucumber salad

It is not surprising that such healthy vegetables make a tasty and healthy salad. Here's just a small correction - the benefits of cucumber and tomato salad directly depend on the dressing. If we season it with mayonnaise, we will, of course, get the necessary dosage of substances and vitamins, but in addition we can also gain several kilograms.

To get the most out of a vegetable salad, it is better to season it with oil or sour cream. A salad of cucumbers and tomatoes seasoned with vegetable oil will enrich our body with vitamins and microelements, without much harm to the figure. The calorie content of a tomato and cucumber salad will be acceptable, approximately 90 kcal per 100 grams.

What salad to make from cucumbers and tomatoes

Here is a simple recipe for a fresh, healthy salad of cucumbers and tomatoes with vegetable oil.

You will need:

• Cucumber 1 pc.
• Tomato 1 pc.
• Vegetable oil 24 gr.
• Dill 5 gr.
• Onion - 30 gr.

Wash vegetables and herbs. Cut the cucumber in half, then cut each half into slices and pour into a deep bowl. Tomatocut into several slices, add to cucumber Cut the onion into half rings and add to the rest of the vegetables. Chop the dill and add to the salad. Fill with oil. M possible ext Add a little salt, ground pepper or lemon juice.

In 100 gr. This cucumber and tomato salad will contain 90 kcal. Nutritional value: proteins 0.9 g, fats 9 g, carbohydrates 4 g.

But the calorie content of such a salad from cucumbers and tomatoes without oil will be about 46 kcal. This salad will turn out to be more harmless for your figure, but the taste of the salad without dressing may seem bland.

You can use lemon juice instead of oil. In this case, you will not need to add salt. In addition, cucumber and tomato salads can be seasoned with sour cream, yogurt and low-calorie mayonnaise.

The beneficial properties of a cucumber and tomato salad combine the benefits of each vegetable individually. This salad will be rich in vitamins, microelements, it contains a lot of fiber and healthy acids. Those who are losing weight will like this salad; it can be eaten on a diet. It is useful for both children and adults, women and men.

Cucumbers and tomatoes go well together; in the summer, many people make all kinds of snacks from them. However, the summer days are quickly ending, and you have to wait almost a whole year before you can taste the tomato-cucumber treat again. But you shouldn’t languish for so long when tomato and cucumber salads can be closed for the winter. These preparations can be served as an independent snack, complement other dishes, and even be used instead of a side dish. We bring to your attention the recipes for 7 of the most successful, in our opinion, recipes for winter salads made from these available vegetables.

Culinary secrets

We don’t want to bore you for too long, but we still have to give you some tips on preparing cucumber and tomato salads for the winter. After all, no one wants their work to go down the drain.

• Try to expose fresh vegetables to minimal heat treatment. Then they will retain their fresh taste and summer aroma.
• By reducing the cooking time of products, you thereby reduce their shelf life. If you cannot store all the preparations in the refrigerator and do not have a cold cellar, you cannot do without sterilizing the salad in jars.
• If you want to avoid sterilization, choose recipes in which vegetables are cooked for at least 10 minutes. In this case, it is also not recommended to skimp on oil, vinegar, salt and sugar - they help canned food not to spoil for a long time.
• Regardless of the method of preparing tomato and cucumber salad, the jars for it must be sterilized and the lids must be boiled.
• For many salads that are made for the winter, you can use overgrown cucumbers, but they should be cleaned of skins and large seeds.
• A winter salad can be made not only from red tomatoes, but also from green tomatoes.
• In culinary stores and retail outlets aimed at gardeners, you can find equipment that makes home canning much easier. These are lids on pans for steam sterilizing several cans at once, culinary tongs for removing jars of salad from a pan after sterilization and other useful little things.
• You can close canned food not only with special lids that are rolled up with a key. Screw-on metal lids are easy to use and provide the same tightness. Just don’t get confused: different types of lids fit different types of jars.
• Please note: in recipes for homemade preparations for the winter, it is customary to indicate the weight of vegetables in peeled form.

A salad of cucumbers and tomatoes will turn out delicious without adding other vegetables, but when preparing it for the winter, these ingredients are often supplemented with pepper, cabbage, zucchini, garlic, carrots, and onions.

Balaton salad of brown tomatoes and cucumbers

What you need (for 1 liter):

• brown or green tomatoes – 0.75-0.8 kg;
• cucumbers – 0.75-0.8 kg;
• onion – 0.4 kg;
• garlic – 5 cloves;
• fresh dill and parsley – 50 g each;
• ground black pepper – 5 g;
• salt – 10 g;
• vinegar 9 percent (table) – 60 ml;
• vegetable oil – 80 ml.

How to cook:

1. Cut the onion into half rings, cucumbers into half circles, tomatoes into narrow slices.
2. Pour oil into the pan, put onions in it.
3. Brown it over medium heat, reduce the flame intensity.
4. Add cucumbers, tomatoes, salt and pepper, pour in vinegar. Simmer over low heat for 20 minutes.
5. Place chopped garlic and herbs into the pan. Continue cooking for 10 minutes.
6. While the salad is preparing, prepare the jars and lids.
7. Place the snack in the jars and roll them up. Some people also advise sterilizing it for 8-10 minutes before rolling, but believe me, this is unnecessary - after half an hour of cooking, the salad stands perfectly at room temperature and without additional sterilization.

It will be better if you give the salad the opportunity to cool in a steam bath. To do this, turn the jars over and cover them with a sweatshirt (or down jacket, blanket). In such conditions, additional conservation occurs, which is not superfluous. The salad is named after Lake Balaton, which is located in Hungary - its recipe was invented by local residents.

We invite you to find out other recipes . There you will find two versions of this snack with cucumbers.

Cucumber and chopped tomato salad in Georgian style

What you need (for 1.5 l):

• cucumbers – 2 kg;
• ripe tomatoes – 0.5 kg;
• garlic – 10 cloves;
• fresh cilantro – 50 g;
• ground coriander – 5 g;
• ground red pepper (hot) – 5 g;
• salt – 20 g;
• sugar – 50 g;
• hops-suneli – 5 g;
• apple (6 percent) vinegar and vegetable oil - 50 ml each.

How to cook:

1. After dousing the tomatoes with boiling water, peel them. Grind with a blender or grate.
2. Mix with seasonings, salt and sugar. Add oil and vinegar. Place on low heat. Let simmer for 5 minutes.
3. Add cucumbers cut into circles about 0.5 cm thick, herbs and garlic passed through a press.
4. After boiling again, cook for 10 minutes.

The snack can be placed in sterilized jars and rolled up. It turns out to be quite spicy.

If you're a savory snack lover, you'll love it. in tomato sauce. The recipes for these salads are similar, but far from identical.

Salad of raw cucumbers and tomatoes (“Five Minute”)

What you need (for 3 l):

• tomatoes – 2.5 kg;
• cucumbers – 1 kg;
• fresh dill – 100 g;
• celery greens – 50 g;
• garlic – 4 cloves;
• salt – 20 g;
• black pepper (ground) – 5 g;
• sugar – 0.2 kg;
• vegetable oil – 0.2 l;
• vinegar essence (70 percent) – 20 ml.

How to cook:

1. Cut the cucumbers into semicircles, tomatoes into slices. Place in a saucepan.
2. Add finely chopped herbs and garlic cut into small pieces.
3. Add sugar, salt and pepper.
4. Pour in the oil.
5. Mix well.
6. Cover with a lid and leave for an hour and a half. Meanwhile, sterilize the jars and lids.
7. Place the salad in jars and compact. Add essence. Distribute it evenly over the container filled with vegetables.
8. Throw a cloth into a tank or pan and place jars of salad on it. Pour warm water into the container up to the hangers of the jars. Place on low heat. Sterilize for 10-20 minutes (depending on the size of the container).
9. Roll it up and turn it over. Wrap it up and leave it to cool like that.

The salad was called “Five Minute” for its speed of preparation. Due to the fact that the vegetables are not boiled, tomatoes and cucumbers retain their aroma, which is harmoniously complemented by the smell of fresh herbs. The snack should be stored at a temperature of up to 18 degrees to prevent it from souring.

Lecho of tomatoes and sweet peppers with cucumbers

What you need (for 2 l):

• sweet pepper – 0.5 kg
• cucumbers and tomatoes – 1 kg each;
• vegetable oil and table vinegar - 50 ml each;
• sugar, salt – 40 g each;
• garlic – 5 cloves.

How to cook:

1. Grind peppers, tomatoes, garlic through a meat grinder.
2. Mix with oil, vinegar, sugar and salt.
3. Cut the cucumbers into 5 cm columns, cut each column into 4-6 parts (depending on the thickness of the vegetable).
4. Immerse the cucumber “wood” in the sauce. Cook in it for 10 minutes.
5. Place the snack in prepared jars, seal them tightly, turn them over, and cover with something warm.

This popular salad does not require sterilization. You can store it in a room or pantry.

Do you like lecho? You will find even more recipes for this dish in our material dedicated to .

Troika salad: tomatoes, cucumbers, bell peppers

What you need (for 3 l):

• cucumbers – 2.5 kg;
• sweet pepper – 0.5 kg;
• tomatoes – 2 kg;
• butter, vinegar - ¼ cup each;
• salt – 2 tbsp. l.;
• sugar – 7-8 tbsp. l.;
• garlic - a couple of cloves.

How to cook:

1. Puree the tomatoes in a blender, mix with crushed garlic, salt and sugar.
2. Cut the cucumbers into quarters of circles, the peppers into quarters of rings.
3. Boil tomato puree, put cucumber and pepper in it.
4. Cook for 10 minutes.
5. Pour in oil and vinegar.
6. Cook for another 2 minutes and pour into jars.

Almost everyone likes a bright and tasty salad and can decorate any feast.

Salad of tomatoes, zucchini and cucumbers (without oil)

What you need (for 6 l):

• zucchini – 0.5 kg;
• tomatoes – 0.5 kg;
• cucumbers – 0.5 kg;
• sweet pepper – 0.5 kg;
• chili pepper – 6 circles 0.5 cm thick;
• garlic – 6 cloves;
• fresh herbs – 30 g;
• salt – 20 g;
• sugar – 40 g;
• vinegar – 40 ml;
• peppercorns – 6 pcs.;
• bay leaf – 2 pcs.;
• water - how much will go in.

How to cook:

1. Cut the vegetables into pieces of approximately the same shape and size.
2. Place garlic cloves and sprigs of herbs, as well as hot pepper rings, at the bottom of sterilized jars.
3. Layer the vegetables: zucchini, cucumbers, tomatoes, peppers.
4. Boil water, pour over vegetables.
5. After 15 minutes, drain the water, add spices, salt, and sugar. Boil for 5 minutes.
6. Pour vinegar into jars, then pour marinade over vegetables.
7. Roll up the cans, place them bottoms up, and insulate them.

Once they cool down, put them in the pantry. Before serving as a separate snack, mix the vegetables and season with vegetable oil. It looks simple, but the taste is finger-licking good.

Salad “Moscow Nights” with tomatoes, cucumbers, onions and carrots

What you need (for 3 l):

• onions, carrots, tomatoes, cucumbers – 1 kg each;
• sugar – 5 tbsp. l.;
• salt – 2 tbsp. l;
• vinegar - 3 tbsp. l.;
• oil – 0.25 l.

How to cook:

1. Cut carrots and cucumbers into circles or semicircles.
2. Cut the tomatoes into slices, not too small.
3. Cut the onion into thin half rings.
4. Add salt, sugar, stir, leave for an hour.
5. Pour in the oil. Bring to a boil over low heat, cook for 10 minutes.
6. Pour in vinegar. After a couple of minutes, remove from heat.
7. Place the hot salad in jars and seal them.
8. Leave to cool in bath conditions.

After cooling, the snack can be rearranged with the rest of the canned vegetables, closed for the winter. The warm name of the salad was not given by chance - it tastes very pleasant and looks appetizing.

It would seem impossible to prepare so many options for winter snacks from cucumbers and tomatoes. However, combining them with other vegetables, changing the proportion of oil, salt, vinegar and oil, adding various greens and seasonings allows you to get salads with different tastes. All the recipes collected in this material deserve attention.

Many people include vegetable salads in their diet, wanting to return their figure to normal. These dishes are low-calorie and healthy. For example, the fiber in cucumbers cleanses the stomach, water - their key component - flushes out waste, and enzymes speed up digestion. This type of cleansing promotes rapid weight loss. At the same time, excess fluid is removed from the body. The main thing is to eat salads without mayonnaise.

Nutritionists prohibit loading salads with high-calorie ingredients. It is recommended to use boiled low-fat fish, rice, low-fat cottage cheese and cheese, and herbs. Suitable meats include rabbit, turkey and veal. The only fruits and vegetables you can't add are potatoes and bananas.

Recipes

You won't eat cucumbers alone - they'll get boring. You can diversify the menu with a variety of dietary salads. In the summer it is easier - and healthier - to cook from fresh vegetables, and in the winter pickles are more accessible.

Important! It is not advisable to eat cucumbers if you have gastritis with high acidity or an ulcer of the digestive system.

Rhapsody

For 4 servings you will need:

• squid - 0.5 kg;
• large fresh cucumber - 1 pc.;
• egg whites - 3 pcs.;
• lettuce leaves - several pieces;
• green onions - 1 bunch;
• salt;
• pepper.

Peel the squid from the film and place it in salted boiling water for 3 minutes, then remove and cool. Cut them, cucumber and egg whites into strips. Chop the onion as finely as possible.

Peculiarity! You can also use yolks in the recipe, but then the salad will contain more calories.

Place lettuce leaves torn in half on the bottom of the bowl. Place the chopped ingredients on them. Add pepper and salt if necessary.

The dressing is prepared in advance and infused in the refrigerator. For it you need to take 1 tsp. mild (preferably Dijon) mustard, 1 tbsp. low-fat yogurt and beat them with a blender. Add 1 tsp to the resulting mass. apple cider vinegar, a pinch of dried dill and the same amount of parsley.

With white cabbage

For the salad you need to take:

• fresh cucumber;
• 100 g white cabbage;
• 1 tsp. olive oil;
• vinegar;
• parsley.

Chop the cucumber into strips and combine with finely shredded cabbage. Season with vegetable oil and wine vinegar. Decoration of the dish - parsley. If desired, you can chop a piece of apple into the salad. In winter, sauerkraut is suitable instead of fresh cabbage.

Peculiarity! You can eat this salad all day long, but only unsalted, otherwise you won’t be able to lose weight. Spicy seasonings are also prohibited.

With Chinese cabbage

Ingredients:

• 1 boiled chicken breast;
• 0.5 kg of tiny pickled cucumbers;
• 0.5 kg of Chinese cabbage;
• bulb;
• salt and pepper as desired;
• 7 tbsp. l. liquid low-fat sour cream.

Add finely chopped onion to a bowl with breast cubes and cucumber rings. Chop cabbage there and season with sour cream.

You can use a different dressing: from 3 tbsp. l. unrefined oil, 1 tbsp. l. lemon juice and 1 tsp. French mustard (or less). Sour cream is added last and everything is thoroughly mixed.

With walnuts

You will need:

• peeled walnuts - 4 tbsp. l.;
• low-fat sour cream - 2 tbsp. l.;
• medium-sized fresh cucumbers - 4 pcs.;
• garlic cloves - 3 pcs.;
• a bunch of dill;
• salt as desired.

Chop one half of the nuts with a knife. The second is to grind in a mortar together with garlic, add sour cream and beat. Chop the cucumbers into strips, finely chop the dill. Mix all.

With buckwheat

Components:

• cucumbers - 5 pcs.;
• fresh buckwheat porridge and kefir (yogurt) - 4 tbsp each. l.;
• garlic cloves - 4 pcs.;
• onions - 1 pc.;
• celery leaves;
• salt.

Combine chopped cucumbers with buckwheat. Add salt, chopped onion and garlic. Pour over kefir and garnish with finely chopped celery.

Interesting! Cucumbers were grown by ancient Egyptian gardeners.

With corn and chicken breast

You will need the following:

• 2 large cucumbers;
• 150 g boiled chicken breast;
• bulb;
• canned corn - 2 tbsp. l.;
• 1 sweet green apple;
• a bunch of green salad;
• ground paprika - ½ tsp;
• olive oil - 2 tbsp. l.;
• wine vinegar - 1 tsp;
• Dijon mustard.

Cut the chicken breast and peeled apples into slices, cucumbers into half rings. Chop the onion. Combine everything with corn. Make the dressing from mustard, oil, vinegar and paprika. First put green salad leaves into the bowl, and then add the mixed ingredients on top.

On a note! Instead of corn in this recipe, some housewives use mushrooms.

With tomatoes

Products for 2 servings:

• large tomato;
• medium cucumber;
• salt on the tip of a knife;
• 2-3 sprigs of parsley
• 1 tsp. olive oil.

Add chopped parsley to the chopped vegetables. Add salt, season with oil, stir.

Interesting! Eating cucumbers and tomatoes in large quantities helps reduce cholesterol and improve protein absorption.

With cheese

Ingredients:

• 2 medium cucumbers;
• 2 small green apples (non-sour);
• hard low-fat cheese (a piece the size of processed cheese);
• parsley;
• 1 tbsp. liquid low-fat sour cream.

Mix thin slices of fruits and vegetables with grated cheese and finely chopped herbs. Pour in sour cream. Add salt and pepper if desired.

With beans

Products:

• 1 tbsp. boiled white beans;
• 2 small cucumbers and 2 tomatoes each;
• 5 crab sticks;
• 3 cloves of garlic;
• 1 tbsp. l. corn or other vegetable oil.

Combine vegetable cubes with chopped garlic and beans. Add crab sticks cut into small strips and butter. Mix the salad well.

Peculiarity! If the recipe uses beans in tomato, then the dish is not seasoned with oil.

With prunes

The salad includes:

• medium-sized cucumber - 1 pc.;
• sweet pepper - 1 pc.;
• prunes - 100 g;
• greenery;
• 2 tbsp. l. olive oil;
• a little salt.

Place the prunes in a deep plate, pour boiling water over them and leave for half an hour. Then chop and combine in a salad bowl with cubes of cucumber and bell pepper. Garnish with herbs, add butter and salt.

With peas

Required ingredients:

• a can of canned green peas;
• pickle;
• 2 hard-boiled eggs;
• 2 tbsp. l. olive oil;
• 1 tbsp. l. apple cider vinegar;
• sea ​​salt;
• dill;
• parsley.

Combine cucumber cubes with peas and finely chopped herbs. Season with apple cider vinegar and vegetable oil. Add salt and mix thoroughly. Garnish with chopped egg yolks.

1. Fresh vegetables are the most beneficial.
2. It is advisable to remove seeds from cucumbers. Once in the stomach, they can cause bloating.
3. Do not skimp on greens: basil, green onions, cilantro, parsley, arugula, dill, spinach can be added to the salad in unlimited quantities.
4. The less salt the better. Instead, use lemon juice and mild spices.
5. If you add a few nuts to the dish, it will be more balanced.
6. preferably wine, lemon or apple cider vinegar, pomegranate juice, soft mustard.
7. Of the vegetable oils, preference is given to olive oil: ½ tsp is enough for 1 serving of salad for weight loss.
8. If you can’t find low-fat sour cream for the salad, you can mix regular sour cream with fermented baked milk, yogurt, etc.
9. Boiled vegetables (potatoes, carrots and beets) have a high glycemic index. Their regular use disrupts metabolic processes in the body and accelerates the formation of fat deposits in problem areas. Nutritionists do not recommend using these vegetables for dietary cucumber salads.

Attention! On fasting days, you cannot eat confectionery, drink soda or coffee on vegetable salads. Drinks allowed include purified mineral water and good green tea.

conclusions

Dietary cucumber salads cleanse the body, relieve it of the consequences of eating junk food, improve metabolism and skin condition. This vegetable not only helps get rid of excess fat, but also starts the rejuvenation process. But such results can only be achieved by using the right ingredients.

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CUCUMBER AND TOMATO SALAD

> 300 g fresh cucumbers, 500 g fresh tomatoes, 150 g onions, 1-2 cloves of garlic, 3 tbsp. tablespoons of onion, parsley and dill, salt and pepper to taste.

Cut the cucumbers and half the tomatoes into slices. Cut the onions into half rings and pour boiling water for 2-3 minutes, then drain the water and add to other vegetables. Pass the remaining tomatoes through a meat grinder, add crushed garlic, salt, pepper, all the herbs and pour the dressing over the vegetables. Mix the salad and serve.

BOILED VEGETABLE SALAD

> 250 g broccoli, 250 g cauliflower, 100 g bell pepper, 100 g green onions, 250 g canned beans, 250 g carrots, 250 g pickled cucumbers, 0.5 l water, 1 tbsp. spoon of corn starch, 1 tbsp. a spoonful of mustard, 50 g lemon juice, 50 g granulated sugar, green salad leaves, salt and pepper to taste.

Mix starch and water until smooth in a small saucepan, add mustard and heat over moderate heat until the mixture becomes thick, simmer for another 2 minutes. Cool, add lemon juice and sugar, stir. Boil broccoli, cauliflower and carrots in salted water until tender, drain and cool to room temperature. Chop the vegetables for the salad and place in a bowl, add peppers, onions, chopped cucumbers, washed beans, pour over the sauce and mix, refrigerate for 7-8 hours. Stir a little before serving.

Grated CARROT SALAD

> 200 g carrots, 200 g apples, 1 tbsp. spoon of honey, 1 tbsp. spoon of ground walnut kernels, 2 tbsp. spoon of lemon or pomegranate juice, 0.5 teaspoon of ground cinnamon.

Wash the carrots and apples, peel and grate on a coarse grater. Grind the juice, honey, nuts and cinnamon well and season the salad with this mixture.

SALAD WITH CARROTS AND CUCUMBERS

> 500 g carrots, 200 g pickles, 200 g tomato juice.

Peel the cucumbers and remove large seeds, cut into small cubes and pour in tomato juice, set aside for 30-40 minutes. Peel the carrots and grate on a coarse grater. Pour tomato juice with cucumbers, stir and serve.

SALAD WITH PICKLES

> 400 g pickled cucumbers, 200 g boiled mushrooms, 150 g onions, sugar, salt, pepper to taste.

Cut the pickled cucumbers (preferably pickled in a barrel) into strips, cut the mushrooms into slices. Cut the onion into half rings and blanch in boiling water. Mix all ingredients, add sugar, pepper, stir, cool in the refrigerator for 30-40 minutes.

VEGETABLE SALAD

> 400 g green salad, 250 g canned beans, 200 g hot tomato sauce, 200 g green onions, 200 g tomatoes, 200 g cucumbers, salt and pepper to taste.

Drain the beans and rinse under water, pour dressing (adjika or ketchup), cover and refrigerate for 7-8 hours.

Chop green salad, onions, tomatoes, cucumbers and mix with beans.

CABBAGE SALAD

> 400 g white cabbage, 150 g prunes, 0.5 lemon, 1 tbsp. a spoonful of granulated sugar, 150 g carrots, 1 teaspoon cumin, salt to taste.

Wash the prunes and soak in cold water for 1.5-2 hours, then drain, separate from the seeds and chop. Chop the cabbage, grind with salt and granulated sugar, let stand for 15-20 minutes, then squeeze out the juice. Peel the carrots and grate on a coarse grater. Wash the lemon and grate it along with the zest on a coarse grater. Mix all ingredients, sprinkle cumin on top of salad.

ONION SALAD

> 500 g onion, 3 tbsp. spoons of mustard, 3 tbsp. spoons of granulated sugar, 2 tbsp. spoons of apple cider vinegar, salt and pepper to taste.

Peel the onion (it is better to take white or blue onion, not bitter), cut into thin half rings, add salt and set aside until the juice appears. Prepare a dressing from mustard, sugar, vinegar, salt, pepper, mix everything well. Drain the juice from the onion and pour in the dressing, refrigerate for 10-12 hours.

GREEN ONION SALAD

300 g green onions, 500 g apples, 250 ml fruit juice, 100 g walnut kernels, salt and sugar to taste.

Chop the prepared onion, peel and core the apples, grate them on a coarse grater or cut them into strips. Fry the walnut kernels in a dry frying pan and chop. Mix onions and apples, add salt and sugar to taste, pour in fruit juice, sprinkle with crushed nuts.

TOMATO SALAD

> 400 g tomatoes, 1 tbsp. spoon of granulated sugar, 2 tbsp. spoons of soy sauce, dill for decoration.

Place the prepared tomatoes in a colander and dip in boiling water for 0.5 minutes, remove the skin. Cut the tomatoes into thin slices or circles, pour over soy sauce, sprinkle with granulated sugar. Garnish the salad with sprigs and refrigerate for about 1 hour before serving.

FRUIT SALAD

> 100 g bananas, 100-150 g oranges, 80-100 g kiwi, 100 g apples, 100 g canned pineapples, 0.5 lemon, 100 ml pineapple juice, 1 tbsp. a spoonful of honey, ground ginger, cinnamon, cardamom to taste.

Wash the fruits, peel them, cut them into slices, add canned pineapples. Finely zest half a lemon and squeeze the juice into a container with pineapple juice. Add lemon zest, honey and spices to taste to the same container, pour this dressing over the fruit.

TOMATO SALAD WITH GARLIC

> 500 g tomatoes, 1-2 cloves of garlic, 2 tbsp. spoons of celery, parsley and dill, salt and pepper to taste.

Pass a third of the tomatoes through a meat grinder, add crushed garlic, salt, pepper to the resulting juice, and mix.

Cut the remaining tomatoes into thin slices, place on a flat dish, cover with herbs and pour over the dressing.

CAULIFLOWER IN SAUCE

> 1 kg of cauliflower, 500 g of tomatoes, 300 g of bell pepper, 4-5 large cloves of garlic, 50 g of granulated sugar, 1 teaspoon of salt; 2 tbsp. spoons 6% vinegar, 2 tbsp. spoons of parsley and dill.

Disassemble the cabbage into florets, place in boiling water and cook for 5 minutes, drain in a colander.

Grind tomatoes, peppers, garlic, add sugar, salt, vinegar and bring to a boil. Dip the cabbage into this mixture, add the greens and simmer for 10-15 minutes. Cover tightly with a lid and place in a cool place for 12-24 hours.

FRESH CUCUMBER SALAD

> 300 g cucumbers, 300 g sweet apples, 50 g onions, 2-3 tbsp. spoons of prepared table mustard, 1 tbsp. a spoonful of tarragon greens, 1 teaspoon granulated sugar, salt and pepper to taste.

Peel the cucumbers and cut into thin strips. Peel and core the apples and cut into thin strips. Peel the onion and cut into thin half rings. Prepare the dressing by mixing together mustard, granulated sugar, tarragon, and adding salt and pepper if desired. Mix all the ingredients of the salad and season with dressing, mix again. Place in the refrigerator for 30-40 minutes before serving.

coolIf the reflection in the mirror suggests that it’s time to urgently take care of your figure, then the first thing everyone tries to do is switch to light meals. The simplest and most popular of their range is cucumber and tomato salad. How many calories does it have and how can it affect weight?

Fasting day on vegetable salad: lots of vitamins, few calories

Vegetables belong to the category of healthy and low-calorie foods - which is why they appear in most diets. So, a cucumber (if its weight is 100 g) has only 15 kcal, so you can eat them without restrictions or risk to your waist. And where do the calories come from if it is 95% water, 0.9% is protein, less than 1 percent is fat and 3% is carbohydrates! Despite this “lean” composition, the vegetable perfectly saturates the body. Another garden product, the tomato, boasts an extremely low energy reserve: it contains 24 kcal.

Thus, if you take these two ingredients in equal quantities, then the calorie content of 100 g of tomato and cucumber salad will not exceed a “ridiculous” 20-25 kcal. Having eaten a small portion of such food - 250 g, the eater will receive only 50 kcal. To prevent it from turning out too dry, just wait a few minutes for the vegetables to release their juice.

An ideal addition to the main ingredients is onion, cut into half rings. It also will not spoil the dietary qualities, since along with salt and ground black pepper it will add no more than 5 kcal. Greens are also not capable of critically influencing this indicator, so you can safely put dill or parsley in the dish.

The most dietary version of this salad is cucumbers, tomatoes and lemon juice. The calorie content of the last ingredient will please those who are watching their weight: per 100 g - 16 kcal and a lot of valuable microelements. And there are 2 calories in a teaspoon. You don’t even need to add salt and other spices to a vegetable mixture prepared from these ingredients.

Will not be deposited on the sides: fermented milk dressings

The main ingredients of this snack have a minimal amount of calories, but who would eat it without dressing? If the issue of extra calories is very acute, but a salad “without anything” does not fit into your mouth, then the most suitable alternative is a filling made from natural yogurt. Its nutritional value is negligible: per 100 g - 29.4 kcal! If you put a 270 g portion of delicious food made from vegetables and yogurt on a plate, it will cost 79.8 kcal. The recipe includes one cucumber and one tomato, 2 g each of mustard and salt, 70 ml of unsweetened yoghurt and a basil leaf. For those losing weight, this combination is just what the nutritionist prescribed!

A salad of tomatoes, cucumbers with sour cream (if you put it in an amount of no more than a tablespoon) and onions also has a “modest” calorie content - 30 units. But this value can be higher - from 44 to 60 kcal. This will happen if you use a high-fat product or a separating variety. Therefore, it is better for those losing weight to give preference to 10 percent. The nutritional value of a dish with this fermented milk product will be as follows: fat - 1.1 g, protein - 1 g, carbohydrates - 4.2 g. Sour cream is good because it harmonizes with vegetables, leaves the meal light and introduces pleasant flavor notes.

You can't spoil porridge with oil, but what about salad?

Not all salad dressings are so harmless. Depending on what you decide to flavor the vegetable mix with, its characteristics will also change. This is the calorie content of a salad of cucumbers, tomatoes with sunflower oil: 45 kcal per 100-gram serving, if you limit yourself to 1 tsp, and 90-100 if the vegetables “float” in a fatty dressing.

If we take the healthier olive oil, then the energy value will also range from 45 to 90 kcal. But, given the daily calorie intake, this is quite a bit. However, your total caloric intake depends on two factors: how much oil you add and how much salad you eat.

How not to lose weight on vegetables, or Give calories!

According to some, “empty” vegetable slices are too bland, even tasteless food. To turn it into a gastronomic pleasure, you need to use a rich sauce. But it's unlikely that anyone will want to add mayonnaise when they find out how many calories are in a cucumber and tomato salad dressed with this super-nutritious product. Even if you take the extra light one, then in 100 g you will find 100 kcal, in 15% there will already be 154, in 50% - 467-512, and in the classic 67% - from 619 to 624. This means that only 1 tbsp. l. Such a product will increase the calorie content of the salad by 100-120 kcal. But usually housewives put a couple of tablespoons on one plate. The sauce settles to the bottom, mixes with vegetable juice and increases the richness of the dish. With each spoonful of salad, up to 40 kcal is sent into the eater’s mouth. The energy potential of the dish will be much higher - from 175 to 225 kilocalories, the amount of fat will increase to 4.3 g, carbohydrates - to 3.8 g.

Important! If you just can’t give up mayonnaise, then take dietary mayonnaise with a minimum amount of flavor enhancers and eat a dish with this dressing no more than once a day.

A few tips for those who don't want to gain weight from salad

To enhance its dietary properties, use the following recommendations:

• choose tomatoes that are not too fleshy, otherwise they will produce a lot of juice, which will negatively affect the calorie content;
• If you like the taste of sour cream, but are not satisfied with its energy value, then replace it with another fermented milk product - matsoni. It contains 50 kcal per 100 g, and they taste very similar;
• Use only unrefined oils as aromatic infusion.