Salads with vegetable oil - general principles of preparation

There are a huge variety of edible vegetable oils that are actively used in cooking. Sunflower, olive and corn oils are most often used for these purposes. Sometimes, cooking some dishes requires mustard, sesame, flaxseed or nut oil. All vegetable oils differ in taste, color and aroma, as well as in the vitamins included in the product. Thus, the most common sunflower oil contains vitamins A, D, E and K, as well as unsaturated fatty acids necessary for the body. Sunflower oil is also known to have a rejuvenating effect.

Vegetable oil is often used in the preparation of many dishes. One of these is salad with vegetable oil. The finished salad can be simply seasoned with some type of vegetable oil (for example, sunflower or olive) or you can make an original sauce based on the oil. So, you can prepare homemade mayonnaise, which contains sunflower oil, egg yolks, mustard, salt, sugar and lemon juice. Many salads with vegetable oil are dressed with just such mayonnaise.

It is simply impossible to list all existing recipes for salads with vegetable oil. We can only single out several groups of such dishes: everyone’s favorite vegetable salads, hearty meat, fish, fruit salads, etc. Ideally selected ingredients in combination with one of the vegetable oils will allow you to create a truly tasty and healthy dish. To prepare salads with vegetable oil, first of all, a wide variety of vegetables are used: tomatoes, onions, cucumbers, potatoes, radishes, eggplants, carrots, cabbage, beets, zucchini, etc. Vegetables can be used either fresh or steamed, boiled or stewed.

To prepare meat salads with vegetable oil, you can use chicken, beef, pork, ham, sausage, offal (for example, liver or tongue) - in general, it all depends on your imagination and taste preferences. Dishes with vegetable oil often include various types of cheeses, eggs, mushrooms, canned foods (peas, corn, olives), all kinds of spices, seasonings and herbs. As a rule, all ingredients are cut accordingly, mixed and seasoned with vegetable oil.

Salads with vegetable oil - preparing food and dishes

Various utensils can be used to prepare salads with vegetable oil. It is convenient to mix all the ingredients together with the oil in a deep bowl or salad bowl. You can place the prepared salad on a shallow dish and pour your chosen oil on top.

All vegetables used for salads with vegetable oil must be thoroughly washed, wiped dry and, if necessary, peeled. Depending on the recipe, vegetables are boiled, sauteed or stewed, although fresh products are most often used.

Raw meat also requires pre-processing - washed, boiled or fried. All products are cut accordingly according to the salad recipe with vegetable oil.

Salad recipes with vegetable oil:

Recipe 1: Salad with vegetable oil

This well-known vegetable salad is great for a hot summer day, easy to digest and has a fresh, bright taste.

Required ingredients:

• 2 ripe tomatoes;
• Feta cheese - 100 g;
• 2 fresh cucumbers;
• Lettuce leaves;
• Olives - 10 pcs;
• Bell pepper - 1 piece;
• Fresh parsley;
• Salt - to taste;
• According to Art. l. lemon juice and olive oil.

Cooking method:

Wash all vegetables thoroughly and cut into small cubes. Finely chop the parsley and tear the lettuce leaves randomly with your hands. Cut Feta cheese into small cubes, cut olives in half. Mix all ingredients in a salad bowl, add salt to taste, season with lemon juice and olive oil.

Recipe 2: Chinese cabbage salad with vegetable oil

This light dietary salad is especially loved by the fair half of the population. The fruits included in the composition give the dish a sweet taste and allow you to use this salad with vegetable oil as a dessert.

Required ingredients:

• Beijing cabbage - 1 small head;
• Pear and apple - 1 pc.;
• 2 pcs. kiwi;
• Small carrot;
• Pepper, salt;
• Olive oil, lemon juice - 1 tbsp. l.

Cooking method:

Wash the Chinese cabbage and chop into thin strips. Peel the carrots and grate them on a coarse grater. Place the cabbage and carrots in a bowl, add some salt and mash with your hands. Peel the apple and pear and cut into strips. Peel the kiwi and cut into small cubes. Season the finished dish with pepper (to taste), season with lemon juice and olive oil. You can add a little sugar (optional).

Recipe 3: Salad with vegetable oil and shrimp

This salad is a real find not only for gourmets, but also for supporters of a healthy diet. The dish is healthy for the body, low in calories and easily digestible.

Required ingredients:

• Small peeled shrimp - 200 g;
• 2 tomatoes;
• Chicken egg - 3 pcs.;
• Cheese cheese - 80 g;
• Lettuce leaves;
• Salt, pepper, mixture of Provençal herbs;
• Red onion - 1 pc.;
• Sunflower or olive oil.

Cooking method:

Boil the shrimp in salted water with the addition of black peppercorns (cook for exactly 3 minutes after boiling again). Boil the eggs, cool and chop. Cut the onion into thin half rings. Cut tomatoes and cheese into small cubes. Cut the lettuce leaves into thin strips. Mix all ingredients in a deep bowl, season with spices and season with vegetable oil (can be sunflower, olive or corn).

Recipe 4: Salads with vegetable oil and liver

A very simple, but at the same time, delicious salad. The dish is perfect for every day.

Required ingredients:

• Beef liver - 500 g;
• 2 large carrots;
• Onions - 2 pcs.;
• Ground black pepper - to taste;
• Sunflower oil - 3 tbsp. l.

Cooking method:

Boil the liver, let cool, cut into small cubes. Peel the onion and chop finely. Peel the carrots and grate them on a coarse grater. Fry the carrots and onions in vegetable oil and simmer over low heat for 15 minutes. Let the vegetables cool. Mix onions, carrots and liver. Season the prepared salad with vegetable oil with sunflower oil.

Recipe 5: Salad with vegetable oil from crab sticks

This crab salad with vegetable oil perfectly satisfies hunger and is refreshing. The vegetables and beans included in the dish add an interesting taste and pleasant aroma.

Required ingredients:

• Packaging of crab sticks or meat - 200 g;
• Can of canned red beans;
• Bell pepper - 1 pc.;
• Red onion - 1 pc.;
• Parsley and dill;
• 2 cloves of garlic;
• Salt;
• Vinegar - 1 tsp;
• Lemon juice and olive oil - 2 tbsp each. l.

Cooking method:

Cut crab sticks into small cubes. Place the beans in a colander and let the liquid drain. Cut the onion into thin half rings, bell pepper into small cubes. Finely chop fresh herbs. Chop the garlic very finely. Stir in all ingredients, season with vinegar, olive oil and lemon juice.

Salads with vegetable oil - secrets and useful tips from the best chefs

The taste and aroma of salad with vegetable oil can greatly deteriorate if you use spoiled or rancid oil, so it is extremely important to check the expiration date of the product, as well as ensure normal storage conditions for storing it. As for sunflower oil, it is better to use the unrefined version for dressing, because refined oil will not add the desired taste and aroma to the dish.

Manufacturers offer customers directly pressed vegetable oils and those obtained using organic solvents. Naturally, the first category is preferable due to its greater benefits and better quality. There is a widespread belief that it is better to use nutritious olive oil in winter, and flaxseed or pumpkin oil in the hot summer.

Salads can be seasoned not just with vegetable oil, but with an enriched product. To do this, various spices, seasonings and herbs are added to the oil. Some people prefer to use a mixture of oils for dressing (for example, sunflower with sesame, etc.).

Vegetable salads are light and healthy. They go well with meat and fish dishes. We'll tell you how to prepare salads with oil, which will help diversify your daily diet.

Salads are light and cheap with butter

The benefits of vegetables are undeniable: they contain many vitamins, minerals and beneficial elements necessary for good health and a blooming appearance. By regularly consuming foods, you will feel cheerful.

There are many recipes for salads made from fresh, boiled, and canned vegetables.

During the warm season, give preference to dishes with seasonal products.

Season vegetable salads with oil. The most common ones are sunflower and olive.

However, you can try corn, flaxseed or sesame as a dressing - you will get an unusual taste of a familiar dish.

We'll tell you what light salads to prepare:

Vegetable salad “Summer”.

The recipe is approximate - vary the ingredients to taste.

Take these components:

• white cabbage - 200 g;
• fresh tomatoes and cucumbers, bell peppers - 2 pcs. (100 g of each vegetable);
• salt - to taste;
• vegetable or olive oil - 50 g.

Let's start preparing the vegetable salad:

1. Thinly chop the cabbage, add salt and press with your hands so that the vegetable releases juice.
2. Place the cabbage in a deep bowl.
3. Cut the remaining vegetables into strips and add to the cabbage.
4. Season the salad with oil.

Greens go well with the dish. Therefore, you can add finely chopped dill, parsley and green onions.

Young shoots of garlic will add a special taste to a simple salad.

Salad with corn and beans.

An amazing combination of vegetables makes the dish not only healthy, but also beautiful. The dressing adds piquancy.

Prepare the following ingredients:

• tomatoes, cucumbers, bell peppers - 100 g each;
• canned corn and beans - 150 g each;
• sweet onion - 50 g.

For refueling use:

• olive oil - 50 ml;
• lemon juice, soy sauce - 20 g each.

If you don’t find sweet onions, use regular onions, after pouring boiling water over them for 10 minutes.

Prepare the dish like this:

1. Cut the vegetables into large cubes.
2. Drain the marinade from the corn and beans.
3. Prepare the sauce: mix oil, soy sauce and lemon juice.
4. Mix vegetables with corn and beans, season.

Light salad is ready!

Do you want the dish to be more filling? Add avocado pulp to it.

Simple vegetable salads with butter

Find out what delicious salads you can prepare at home in a few minutes:

From eggplants and bell peppers.

Not only caviar is prepared from eggplants, but also healthy salads. Take the recipe into account.

You will need:

• eggplants - 300 g;
• tomatoes and bell peppers - 100 g each;
• garlic - 1 clove;
• olive or vegetable oil - 80 g;
• vinegar (wine, apple, table) - 1 tbsp. l.;
• salt, pepper - to taste.

The step-by-step instructions are as follows:

1. Cut the eggplant into strips. Add salt and leave for 20 minutes - excess bitterness will come out with the juice.
2. Fry the eggplants in oil until they become soft.
3. Cut the peppers and tomatoes into strips.
4. Mix vegetables, add chopped garlic, pepper, vinegar. Season with salt and oil.

This unusual salad without mayonnaise will appeal to those who are tired of standard dishes of tomatoes and cucumbers.

From Chinese cabbage.

Chinese cabbage is tender and juicy, which is why the vegetable often appears in recipes for various salads.

The list of ingredients is:

• Chinese cabbage - 300 g;
• fresh cucumbers and tomatoes - 100 g each;
• canned corn - 150 g;
• olives - 50 g.

For refueling use:

• garlic - 1 clove;
• Dijon mustard - 20 g;
• olive oil - 50 g;
• lemon juice - 1 tbsp. l.

Do this:

1. Chop the Chinese cabbage.
2. Cut the cucumbers and tomatoes into strips.
3. Drain the marinade from the corn. Cut the olives in half.
4. Prepare the dressing: mix mustard, oil and lemon juice with chopped garlic.
5. Combine the ingredients and season the salad with sauce.

Salads with Chinese cabbage are prepared quickly.

The vegetable goes well with other products. Therefore, you can add bell peppers or green beans.

If you don’t want to bother with the sauce, season the salad with oil without additives.

Adults and children will enjoy trying such light salads. Prepare a dish at your leisure.

Vegetable salads. Vegetable salads

The recipe for a long and healthy life is simple. According to nutritionists, you need to eat seven servings of fruits and vegetables a day to protect against many serious illnesses. Also, proper nutrition, which is based on daily consumption of vegetables and fruits, is a guarantee of delicate skin, thick hair and beautiful nails. Whatever one may say, vegetables are “our everything,” and their variety allows you to not get bored with salads all your life.

Before making a salad, be sure to thoroughly wash and cut the vegetables. They may also undergo some cooking. For example, for beet 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 healthiest vegetable salads are mixtures of raw ingredients.

Vegetables in salads go well 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 amazing in its diversity. These are not only the well-known vegetable oil, sour cream, mayonnaise, yogurt, but original healthy sauces that are prepared from healthy ingredients and are significantly superior to fatty mayonnaise. For example, a salad of bok choy, potatoes, eggs, cucumber and green beans can be dressed with peanut sauce, which is made from peanuts, fish sauce, honey, coconut milk, onions, garlic and hot red pepper. Another original option for a healthy diet is ginger dressing. You can season carrot salad with it. To prepare ginger dressing, ginger and nuts are crushed and mixed with oil, honey and lemon juice.

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

Soy sauce is suitable for salads with seafood, as well as almost any oriental recipes. 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 healthiest cuisine in the world. Garlic, mustard and lemon dressings are also in the forefront. The salad will get a piquant taste by using sesame oil and grape seed oil.

Various vegetable oils are used in cooking, differing in taste, aroma and composition. They all have certain beneficial properties. The most widely used are sunflower and olive oils, with the help of which a variety of dishes are prepared, and in particular salads in vegetable oil. Delicious recipes for their preparation today include many options that differ in the set of ingredients, but they also have a common property. Salads dressed with vegetable oil are tasty, easy and healthy. They can and should be used by both adults and children. Below we consider salads with vegetable oil, the recipes of which can be used with equal success both on weekdays and on holidays.

Vegetable salad with vegetable oil

The fresh and bright salad will appeal to vegetable lovers, as well as those who are fasting and cannot afford to eat meat products for a certain period of time.

Required:

• 2 cucumbers (fresh);
• 2 tomatoes (fresh);
• 6 pcs. young radish;
• 2 stalks of young garlic (optional);
• dill, green onions, lettuce (one bunch each);
• salt;
• olive oil.

Wash and dry vegetables and herbs. cut into semicircles, radishes into circles. It is better to tear the salad leaves with your hands (to avoid loss of vitamins when they come into contact with the metal of the knife). Finely chop the dill and garlic stalks. Mix all ingredients in a salad bowl, add salt, vinegar and oil to taste. Serve immediately after cooking.

Salad with eggplant

Another dish from the “simple salads with vegetable oil” series, the highlight of which is grilled eggplant.

Required ingredients:

• 3 fresh medium tomatoes;
• 1 medium sized eggplant;
• 1 fresh cucumber;
• a bunch of parsley;
• a small bunch of green onions;
• 1 purple onion;
• 10 olives (pitted);
• 1 bell pepper;
• salt;
• pepper;
• juice squeezed from 1 lemon;
• any vegetable oil.

Fry the eggplants cut into large circles on the grill (or in a frying pan), let cool. Cut the tomatoes into slices, sweet peppers into strips, cucumbers into semicircles. Chop the green onions and parsley with a knife, not too finely. Place the prepared vegetables and herbs in a salad bowl, add olives (whole), salt, pepper, and stir. To prepare the dressing, mix the oil with lemon juice. You can serve the salad to the table after 10-20 minutes (it should brew a little).

and shrimp

This salad will be appreciated by lovers of seafood and not only. In addition, it will decorate any feast, in particular, it will diversify New Year's salads. With vegetable oil they are much lighter and healthier than with mayonnaise.

Required Products:

• 200 g small peeled shrimp;
• 2 medium tomatoes;
• 80 g cheese;
• 3 eggs (hard-boiled);
• 1 onion (preferably red);
• lettuce leaves;
• vegetable olive or sunflower);
• Provençal herbs, pepper, salt.

Boil the shrimp for 3 minutes in salted water (add black peppercorns), let cool. Chop the boiled eggs, cut the cheese and tomatoes into small cubes, the onion into half rings, and the lettuce into thin strips. Combine all prepared ingredients in a deep salad bowl, add spices, season with oil to taste.

Salad with vegetable oil “Mexican”

Another salad with shrimp, distinguished by a special piquant taste due to the unusual combination of its components.

Required Products:

• can of corn;
• 3 bananas;
• 2 tomatoes;
• 1 sweet green pepper;
• 150 g boiled rice;
• 50 g salted roasted peanuts;
• 150 g unpeeled shrimp;
• parsley (several sprigs);
• 2 tbsp. l. corn liquids;
• 100 ml of any vegetable oil;
• cilantro (1 small bunch);
• ground red pepper;
• salt;
• 1 lemon.

Boil the shrimp for 3 minutes in salted water, cool and remove the shell. Bake the pepper, remove seeds and skin, cut into pieces. Peel the tomatoes (after scalding) and cut into slices. Cut the peeled bananas into slices. Finely chop half a bunch of cilantro and parsley. Drain the liquid from the corn using a colander. Place all the prepared ingredients and boiled rice in a salad bowl, season with dressing, and stir. Sprinkle chopped peanuts on top and garnish with cilantro leaves. To prepare the dressing, whisk the liquid from the corn, the juice of 1 lemon, and the oil.

Salad with chicken, bread and cheese

In taste and composition, this salad with vegetable oil resembles everyone’s favorite “Caesar”, but is less high in calories and is suitable for anyone who is watching their weight. It should be noted that salads with vegetable oil, the recipes of which include the use of meat, can be consumed as an independent dish.

Required Products:

• 150 g boiled chicken or turkey fillet;
• 2-3 store-bought bread;
• 30 g cheese (any hard);
• 1 medium tomato;
• 2 garlic cloves;
• 4 leaves of Chinese cabbage or green salad;
• fresh cucumbers (100 g);
• 1-2 tsp. vegetable oil.

Cut the fillet, tomato and cucumbers into small cubes. Rub both sides of the bread with garlic and break into small pieces. Tear the cabbage leaves with your hands and grate the cheese. Combine the prepared ingredients, add salt and pour over vegetable oil.

Salad with vegetable oil and liver

Quite simple to prepare, but very tasty dish. If you pass the prepared salad through a meat grinder, you will get an excellent liver pate.

You will need:

• 500 g liver (preferably beef);
• 2 large carrots;
• 2 onions;
• ground black pepper, salt;
• sunflower oil.

Boil the liver, let cool, cut into small cubes. Finely chop the onion, grate the carrots using a coarse grater, fry everything together in vegetable oil and simmer over low heat for 15 minutes, let cool. Combine the liver and onions with carrots, salt and pepper, add vegetable oil to taste.

Salad with herring and apple

The salad will definitely appeal to vinaigrette lovers. The addition of herring and pickled apple gives it a special touch.

Products for cooking:

• 1 carrot (boiled);
• 1 onion;
• 2 boiled potatoes;
• 1 pickled cucumber;
• 100 g salted herring (fillet);
• 1 pickled apple;
• salt;
• vegetable oil.

Cut all vegetables and apple into small cubes, herring into slices. Combine all prepared ingredients, add salt if necessary. Use vegetable oil for dressing.

Salad with ham and beans

A tasty and nutritious salad that can be eaten as an independent dish.

List of ingredients:

• 50 g ham;
• 30 g carrots;
• 150 g beans canned in their own juice;
• greens to taste;
• 1 onion;
• 10 g adjika;
• salt;
• 30 ml vegetable oil.

Grate the carrots into thin strips using a Korean salad grater, add salt and let it brew. Cut the onion into half rings and the ham into strips. Mix beans, carrots, onions, ham and chopped herbs. Season the salad with adjika and oil. Fresh carrots can be replaced with Korean ones.

Salad with beans and crab sticks

This dish may well diversify New Year's salads with vegetable oil. It has an unusual taste and will certainly please those who love crab salads.

Required Products:

• 200 g crab sticks or crab meat;
• can of red beans;
• garlic (a couple of cloves);
• 1 red onion (medium);
• 1 bell pepper;
• dill and parsley;
• 2 tbsp. l. juice squeezed from lemon;
• 1 tsp. vinegar;
• 2 tbsp. l. olive oil;
• salt.

Cut the onion into thin half rings, bell pepper and crab sticks into small cubes. Finely chop the greens and garlic. Combine and mix the beans and all prepared products. For dressing, use lemon juice, oil and vinegar.

Use only virgin vegetable oils for dressing salads, which are a healthy and high-quality product. for salad dressing, it is preferable to use unrefined, since refined will not be able to impart a special aroma and taste to the dish.

It is preferable to cut vegetables into salads dressed with vegetable oil into slices of approximately the same size. Otherwise, coarsely chopped ingredients will overwhelm the taste of finely chopped ingredients. In addition, the same cutting gives a neat and appetizing appearance, making even simple salads with vegetable oil look royal.