In order to feed the guests, salads are always prepared for the funeral. Such dishes should be seasoned and not too complicated.

What are the most popular salads?

A classic vinaigrette is prepared for the wake. For this dish you will need:

• 5 potatoes;
• 1 beet;
• 50 g. onions;
• 2 carrots;
• 100 g vegetable oil;
• 3 pickled cucumbers;
• 4 tbsp. l. green peas;
• 150 g sauerkraut.

First you need to boil the potatoes, beets and carrots and cut into small cubes. Then chop the cucumbers and onions and add to the vegetables. Squeeze the cabbage thoroughly before adding to the container. Place the peas without the liquid in the jar into the dish.

After this, all ingredients can be salted and seasoned with vegetable oil.

Most often, meatless salads are prepared for funerals. For example, a dish with tomatoes and cabbage is ideal. For this dish you need to take 3 tomatoes, 1/3 head of Chinese cabbage, some greens, bell pepper, vegetable oil, 25 g of lemon juice. Chop the cabbage, add salt and sprinkle with lemon juice. Cut the tomatoes and peppers into small cubes and add to the container. Then chop the greens and add to the salad, which needs to be seasoned with oil.

A potato salad with mushrooms would be appropriate on the table. Main ingredients:

• 1 can of pickled mushrooms;
• 6 potatoes;
• parsley;
• bulb;
• salt;
• 4 pickled cucumbers;
• vegetable oil;
• green onions;
• 1 can of green peas;
• dill;
• ground pepper.

Potatoes must be boiled and cut into cubes. Chop mushrooms and cucumbers. Onions need to be cut into half rings and soaked in water for a few minutes to rid them of bitterness. Mix all ingredients, add chopped herbs, pepper, salt and oil.

There is a very tasty, budget-friendly and light salad that is 100% suitable for a funeral menu. You will need 1 can of canned peas, mayonnaise, 1 can of corn, 1 pack of rye crackers with garlic and a can of beans. Then all the ingredients need to be thoroughly mixed and seasoned with sauce. The dish is completely ready and can be served.

An excellent snack will be made from processed cheese. To prepare it, you need to take several sprigs of parsley, 2 processed cheese, mayonnaise, 2 eggs and 1 clove of garlic. It is necessary to boil the eggs, separate the whites from the yolks. Then grate the yolks, whites and cheese using a grater. Finely chop the garlic and mix with the yolk-cheese mixture. After this, it should be formed into balls, rolled in chopped egg whites and placed on a plate.

What to cook for a funeral?

The funeral menu should be varied. Therefore, you can prepare a very tender and tasty salad from Chinese cabbage. For this dish you need to take:

• 100 g Feta cheese;
• 20 g olive oil;
• 300 g of Chinese cabbage;
• 10 g lemon juice;
• 10 olives.

The cabbage must be thoroughly washed, dried and cut into small pieces. Cut the olives into slices. Then mix the olives and cabbage, which must be sprinkled with fresh lemon juice. Only after this can you season the ingredients with oil and sprinkle with shredded cheese. The dish can be decorated with lemon slices and olives.

The simplest salad for a funeral can be quickly prepared from beets. You need to take 5 tbsp. l. low-fat yogurt, 2 small boiled beets, salt and 1 onion. Grind the beets using a grater. Add onion, cut into half rings, and mix thoroughly. Then top with yogurt. If desired, the dressing can be made from a small amount of sour cream and vegetable oil.

To make this simple salad juicy, it is better to prepare it half an hour before eating.

Delicious salads are prepared from beets, which can be included in the funeral menu. Take 1 tbsp. l. raisins, 1 beet, 3 tbsp. l. low-fat yogurt, 1 apple and 1 tbsp. l. nuts It must be remembered that a sweet and sour apple will give this dish good taste. Beets and apples need to be chopped using a grater. Rinse the raisins thoroughly and pour boiling water over them for 10 minutes to steam them. Nuts must be crushed using a blender. Mix all ingredients thoroughly and season with natural yoghurt. If necessary, add a little salt to the finished dish.

There is also a good salad that uses beets. This dish is quite appropriate on a funeral table. For the salad you will need 1 carrot, 50 g of vegetable oil, 2 beets, 150 g of mushrooms, 2 potatoes, salt, 1 onion, herbs and 250 g of seaweed. Vegetables should be boiled, peeled and chopped. Boil the champignons too, cut into pieces and add to the vegetable mixture. Cut the onion into half rings and chop the greens very finely. All of the above components must be thoroughly mixed, adding seaweed and pouring oil.

Lenten salads on the festive table are served without meat and fatty additives. For many of us, this expression sounds at least strange! Well, what would a holiday table be without meat and fatty foods? Is it really possible to get a lot of pleasant taste sensations from Lenten dishes, get enough of them and use them as a snack with alcoholic drinks? The answer is clear - “Of course yes!”

The main difficulty in preparing lean salads is that the ingredients that can be used for them must be exclusively of plant origin. Products such as meat, eggs, sour cream, mayonnaise and fish are not used in lean salads.

Many modern chefs use products such as crab sticks and low-fat mayonnaise when preparing lean salads. In fact, these products contain practically no animal trace elements.

The use of these ingredients significantly expands the “possibilities” of Lenten cuisine.

How to prepare Lenten salads for the holiday table - 15 varieties

This dish is unique. It is prepared according to the original recipe of the monk Hermogenes. According to the priest’s recommendations, it is advisable to prepare such a salad in the warm season, when the greens included in the dish contain the maximum amount of nutrients.

Ingredients:

• Canned red beans - 200g.
• Walnut kernels - 80 gr.
• Greens (green onions, parsley, cilantro) - 1 bunch
• Garlic - 1 clove
• Dry basil - 1/2 tsp.
• Coriander seeds - 1/4 tsp.
• Red hot pepper - to taste

Preparation:

Grind coriander seeds and walnut kernels in a mortar. Peel, wash and chop the garlic. Wash, dry and chop the greens. Now in a small deep bowl we combine nuts, coriander, garlic, dry basil, herbs, and ground red hot pepper. Mix everything thoroughly.

Just an elementary salad that cannot be called an independent dish. Bulgarian beet salad is a delicious spicy appetizer.

Ingredients:

• Beets - 3 kg.
• Water - 1 l.
• Table vinegar - 100 gr.
• Table salt - 90 gr.

Preparation:

Wash the beets, boil until tender, cool, peel and cut into strips. When the beets are ready, you can start preparing the marinade. Place the water on the fire and bring to a boil. Pour vinegar into boiling water and add salt. After a couple of minutes, remove the marinade from the heat and cool.

Pour the cooled marinade over the beets and leave to infuse in a cool place for 48 hours. After this, the salad is ready to eat.

“Khrustyashka” is exactly the dish that is considered a lean dish by modern culinary specialists. This salad is dressed with low-fat mayonnaise, however, it is still low in calories.

Ingredients:

• Crab sticks - 200 gr.
• Fresh cucumber - 3 pcs.
• Green onions - 1 bunch
• White bread croutons - 100 gr.

Preparation:

We clean the crab sticks, wash them and cut them into large squares.

It is very important to use only the highest quality crab sticks for this salad and they should be cut when they are simply chilled, and in no case frozen.

Wash the cucumbers, cut off the edges and cut into strips. Wash the onion, dry it and finely chop it. In a deep bowl, mix corn, onion, cucumber, crab sticks and crackers. Season everything with low-fat mayonnaise or low-fat sour cream. Bon appetit!

This salad is very quick to prepare. The only ingredient that requires heat treatment is eggs.

Ingredients:

• Canned tuna – 200g.
• Canned corn - 150 gr.
• Leaf lettuce - 1 bunch
• Pitted olives - 100g.
• Chicken egg - 2 pcs.
• Salt, spices, chopped herbs - to taste
• Olive oil - 2 tbsp. l.

Preparation:

Boil, cool, peel and cut the eggs into cubes. Wash the lettuce leaves, dry them and tear them into medium-sized pieces. Drain the water from the corn. Open the tuna. Remove it from the jar and mash the fish with a fork until it becomes porridge-like. Drain the olives and cut them into rings.

In a deep glass plate, mix eggs, olives, lettuce, tuna, and corn. Season the salad with oil, salt and add spices and herbs to taste.

Salad "Hearty"

Despite the fact that this dish is lean, it is very satisfying. It can be safely prepared for the holiday table as a snack accompanied by light alcoholic drinks.

Ingredients:

• Garlic - 2 cloves
• Canned peas - 1 can
• Canned corn - 1 can
• Canned white beans - 1 can
• Marinated champignons - 300g.
• Salt, nutmeg, vegetable oil - to taste
• Mustard beans - 1 tbsp. l.
• Greens - 1 bunch

Preparation:

Wash, dry and finely chop the greens. Peel, wash and chop the garlic.

Combine peas, corn, beans, mushrooms, herbs and garlic in a deep container. Mix everything. Add nutmeg, salt, mustard, vegetable oil and mix everything again.

To make the salad even healthier and leaner, you can season it with olive oil rather than vegetable oil.

“Nourishing” salad can be served!

This salad received this name for a reason. It looks very bright and elegant. “Bright” will be a real decoration for any holiday table.

Ingredients:

• Rice - 5 tbsp. l.
• Large tomato - 1 pc.
• Canned tuna - 80 gr.
• Lettuce, green onions, salt - to taste

Preparation:

Boil the rice until fully cooked, rinse it thoroughly and let cool. Wash the tomato and cut into cubes. Remove the tuna from the can and mash with a fork. Wash the lettuce leaves and onions and dry them. Finely chop the onion.

“Bright” salad is laid out in portions. To do this, lay out the ingredients in layers on a washed and dried lettuce leaf in the following sequence:

1. The first layer is rice;
2. The second layer is tuna;
3. Third layer - tomatoes;
4. The fourth layer is onion.

You can top the salad with a little tuna oil.

This dish is one of the interpretations of the legendary Olivier dish. Just like its prototype, “Lenten Olivier” may well become the highlight of any holiday table.

Ingredients:

• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Pickled cucumber - 2 pcs.
• Fresh cucumber - 2 pcs.
• Squid - 2 pcs.
• Canned green peas -
• Green onions - 1 small bunch
• Low-fat mayonnaise, salt to taste.

Preparation:

Boil potatoes and carrots until tender, cool, peel and cut into cubes. Wash the squid, boil it, peel it off and cut it into small strips. Wash the cucumbers and cut them into cubes. Wash, dry and finely chop the onion.

Mix the chopped ingredients, add salt, season with low-fat mayonnaise and mix well.

Apple-vegetable salad will definitely become a favorite dish for any vegetarian. Despite the fact that its composition includes products that are familiar to us and often consumed, it has a very specific taste.

Ingredients:

• White cabbage - 100g.
• Canned corn - 100g.
• Fresh celery stalks - 1 pc.
• Fresh carrots - 1 pc.
• Sweet and sour apple - 1/2 pcs.
• Olive oil - 3 tbsp. l.
• Salt, spices, fresh herbs - to taste

Preparation:

Wash the cabbage, dry it and chop it. Lightly salt the cabbage and mash it with your hands. Peel the carrots, wash them and grate them on a coarse grater. Peel the apple, wash it and cut it into medium-sized cubes. Wash the greens and celery and chop them finely.

Mix cabbage, corn, celery, greens, carrots and apples, season with oil, add salt and pepper and serve!

Lenten salad with prunes can be considered an extravagant dish. It has a rather unusual sweet and sour taste, an extraordinary appearance and a simply stunning aroma.

Ingredients:

• Dried apricots - 100g.
• Prunes - 150 gr.
• White cabbage - 250 gr.
• Carrots - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Lemon juice - 1 tbsp. l.
• Salt - 1/2 tsp.
• Sugar - 1 tsp.
• Ground black pepper - to taste

Preparation:

Wash the prunes and dried apricots and pour boiling water over them for a few minutes. After about 2 - 3 minutes, drain the water, rinse the dried fruits again and place them on a towel to dry.

Wash the cabbage and chop finely. We peel the carrots, wash them and grate them for Korean carrots.

When the dried apricots and prunes are dry, they should be cut into large pieces. Combine the prepared ingredients in one deep container and mix. Now let's start preparing the dressing.

For dressing, mix vegetable oil, lemon juice, salt, sugar and ground black pepper.

Season the salad with dressing and mix thoroughly again.

The Citrus salad is a real vitamin cocktail. It is especially useful for children and people suffering from vitamin deficiency.

Ingredients:

• Orange - 300 gr.
• Apple - 200 gr.
• White cabbage - 150 gr.
• Olive oil - 50 gr.
• Green onions - 1/2 bunch

Preparation:

We clean the orange and remove the partitions. Then the slices should be cut into two parts. Wash the cabbage and chop finely. Wash the apples and cut into strips. Wash the green onions, dry them and finely chop them.

Now mix all the ingredients and season with olive oil. The salad can be decorated with herbs and served to guests.

Lenten mushroom salad is a very tasty dish, however, its main advantage is its unusual appearance. The fact is that before serving, the surface of the salad should be decorated with whole mushrooms, onions and peas. But what the decoration will be like - it all depends on the imagination of the hostess.

Ingredients:

• Fresh mushrooms - 300 gr.
• Potatoes - 5 pcs.
• Pickled cucumber - 2 pcs.
• Canned peas - 1/2 can
• Dill -1 bunch
• Green onions - 1 bunch
• Low-fat mayonnaise, salt to taste

Preparation:

Wash the mushrooms, clean them, chop them and fry them in vegetable oil. Peel, wash and boil the potatoes until tender. When it is cooked, it should be cooled and cut into cubes. Wash the dill and onion, dry and finely chop. Wash the cucumber and cut into cubes.

In a deep salad bowl, mix potatoes, dill, onions, mushrooms, cucumber and peas. Season everything with mayonnaise and add salt to taste.

Before serving, the salad should stand in the refrigerator for about an hour. If desired, the salad can be decorated with peas, mushrooms and onions.

The history of arugula and tuna salad has its roots in Mediterranean cuisine. It was there that they first began to combine products such as arugula, tuna and olive oil.

Ingredients:

• Fresh arugula - 100 gr.
• Tuna – 1 can
• Canned white beans - 300g.
• Tomato - 1 pc.
• Onion - 1 pc.
• Olive oil - 2 tbsp. l.
• Lemon - 1/2 pcs.
• Salt, spices - to taste

Preparation:

Wash the arugula, dry it and tear it into small pieces. Wash the tomato, cut into the place where the stalk is attached and cut into slices. Peel the onion, wash it and cut it into half rings. We take the tuna out of the can and separate it into small pieces. Drain the liquid from the beans.

Lay out the salad in layers:

1. The first layer is arugula;
2. Second layer - tomato and onion;
3. The third layer is tuna;
4. The fourth layer is beans.

The salad is served to the table unmixed.

This salad recipe is quite specific. Firstly, it uses a special method of cutting ingredients. Secondly, it contains pea noodles and Chim Chim dressing. If desired, these ingredients can be replaced with similar ones.

Ingredients:

• Pea noodles - 200 gr.
• Carrots - 3 pcs.
• Fresh cucumber - 3 pcs.
• Asparagus - 200 gr.
• Onions - 1/2 pcs.
• Zucchini - 1/2 pcs.
• Korean dressing “Chim chim” – 1 packet

Preparation:

Place the noodles in boiling water and cook for a few seconds. Wash the cucumber, trim the edges and cut lengthwise into four parts. We peel the carrots, wash them and grate them in Korean. Wash the asparagus, boil for 20 minutes. Cool the finished asparagus and cut into large pieces.

It is advisable to soak asparagus for 30 minutes before cooking.

Peel the onion, wash it, cut it into half rings and fry until golden brown. Wash the zucchini, peel and cut into strips.

In one deep container, combine all the prepared products, mix everything and season with Korean seasoning.

Lenten salad with asparagus is ready!

This dish is prepared according to one of the old French recipes. This salad is very light, flavorful and filling.

Ingredients:

• Fresh tomato - 2 pcs.
• Sweet yellow pepper - 1 pc.
• Sweet green pepper - 1 pc.
• Onion - 1 pc.
• Pickled cucumber - 2 pcs.
• Rice - 50 gr.
• Water - 100 gr.
• Vinegar 6% - 1.5 tsp.
• Vegetable oil - 2 tbsp. l.
• Ground black pepper, salt - to taste

Preparation:

Boil the rice until fully cooked, rinse it and cool. Wash the sweet pepper, clean it and chop it into thin strips. Wash the tomatoes and cut into thin slices. Wash the cucumber and cut into thin slices. Wash the onion and cut into half rings.

Place all the ingredients in one deep container, mix, salt, pepper, pour vinegar, season with oil and mix everything thoroughly again. French food is ready!

Vegetable salad with squid can easily be the main dish at any vegetarian party. The most important thing is to serve such a dish correctly!

Ingredients:

• Squid – 300 gr.
• Canned corn - 250 gr.
• Fresh cucumber - 300 gr.
• Green onion - 50 gr.
• Carrots - 100 gr.
• Peking cabbage - 200 gr.
• Lenten mayonnaise - 100 gr.
• Lemon juice - 2 tbsp. l.
• Salt, ground black pepper - to taste

Preparation:

Wash the squid, boil it, peel it and cut it into half rings. Wash the cucumbers, peel and cut into small rectangles. Wash the onion, dry it and cut it into long thin strips. We peel the carrots, wash them and grate them for Korean carrots. Wash the cabbage and chop finely.

In a beautiful salad bowl, mix corn, squid, cucumber, onion, carrots and cabbage. Season the salad with mayonnaise, lemon juice, salt and pepper to taste and mix thoroughly again.

This salad has a very bright appearance and it is quite acceptable to place it portionwise in small special glasses for salad.

Nutritionists assure that the daily norm is 300 g of fruits, 500 g of vegetables and 500 g of herbs. Together it will be too much. But if you prepare smoothies and various fruit and vegetable salads, fulfilling the norm is not so difficult. We invite you to prepare very tasty lean salads for every taste.

Bean and vegetable salad

Ingredients:

• green beans – 1 pack
• bell pepper – 1 pc.
• garlic - 2 teeth.
• sesame – 1 tbsp. l.
• soy sauce – 2-4 tbsp. l.
• vegetable oil – 4 tbsp. l.

How to cook?

1. Fry the green beans in a non-stick frying pan until the sides are golden brown. If using regular, lightly grease.
2. Peel the pepper from seeds and core, cut into slices and fry a little.
3. Chop the garlic or put it through a garlic press.
4. Combine all ingredients in a bowl, pour vegetable oil and soy sauce on top. At the end, decorate the lean salad with sesame seeds.

Vegetable salad with chuka seaweed

dextergirlfriend

Ingredients:

• avocado – ½ pc.
• bell pepper – 1 pc.
• cucumber – 1 pc.
• Chuka seaweed (or others) – 100 g
• soy sauce – 2 tbsp. l.
• olive oil – 1 tbsp. l.
• sesame (optional) – 1 tbsp. l.

How to cook?

1. Wash and cut the avocado, pepper and cucumber.
2. Place the vegetables on a plate, add chuka seaweed or any other seaweed to your taste. Season the salad with soy sauce and olive oil.
3. You can decorate the salad with sesame seeds toasted in a non-stick frying pan.

Lenten salad with croutons

bornoe_menu

Ingredients:

• cucumber – 3 pcs.
• tomatoes – 2 pcs.
• pepper – 1-2 pcs.
• salad – 10 large leaves
• baguette – 1 pc.
• garlic - 2 teeth.
• vegetable oil – 50 g
• citrus juice – 2 tbsp. l.
• tangerines – 1 pc.
• lemon – 1 pc.
• paprika

How to cook?

1. Wash the vegetables, remove excess moisture and cut into slices.
2. Add chopped lettuce to the vegetables.
3. Salt all ingredients to taste, pour over citrus juice and season with vegetable oil.
4. Cut the baguette into thin slices, add salt, a little paprika and finely chopped garlic. Drizzle the baguette pieces with oil and toss to coat. Then bake them for 12-15 minutes at 140 degrees.
5. The final touch: toss the salad and top with warm croutons. You can serve the dish to the table!

Orange and beet salad

nutsandberries.ru

Ingredients:

• arugula – bunch
• beets – 1 pc.
• orange – 1 pc.
• animated walnuts - 0.5 tbsp. l.
• cold pressed olive oil

How to cook?

1. Wash the nuts and soak them in clean water for several hours.
2. Wash the arugula too and place on a plate, removing any remaining moisture from it.
3. Peel the raw beets and grate them. Then place it on top of the arugula.
4. Chop the orange and add to the rest of the ingredients.
5. Drizzle extra virgin olive oil over the salad.
6. Decorate the dish with nuts on top: both grated and whole halves.

Light vegetable salad

mysweetbijou

Ingredients:

• carrots – 400 g
• raisins – 70 g
• lettuce leaves – 150 g
• white wine vinegar - 4 tbsp. l.
• olive oil

How to cook?

1. Peel the carrots, cut into large strips, salt, season with olive oil and bake for 15 minutes at 220 degrees.
2. Meanwhile, soak the raisins in vinegar for 15-20 minutes.
3. Tear the lettuce leaves and place on a plate.
4. When the carrots are ready, add them to the lettuce leaves along with the raisins.
5. Season all ingredients with olive oil.

Chickpea and vegetable salad

gyrlyanda

Ingredients:

• chickpeas – 200 g
• Cherry tomatoes – 4 pcs.
• cucumber – ½ pc.
• sweet red pepper – ½ pc.
• freshly squeezed lemon juice - 4 tbsp. l.
• apple cider vinegar – 2 tbsp. l.
• lemon zest – 1 tbsp. l.
• garlic - 3 teeth.
• mint leaves
• pepper

How to cook?

1. Boil the chickpeas.
2. Chop tomatoes, cucumber and pepper. Finely chop the garlic or pass through a garlic press.
3. Prepare the sauce: mix oil, lemon juice, vinegar, zest, garlic, salt and pepper. Mix well.
4. In a separate bowl, combine chickpeas and vegetables. Then season them with sauce and garnish with chopped mint leaves.

Mango, avocado and vegetable salad

alya_samokhina

Ingredients:

• mango – 1 pc.
• avocado – 1 pc.
• Cherry tomatoes – 6 pcs.
• cucumber – 1 pc.
• lettuce leaves
• lime juice
• pepper

How to cook?

1. Cut the mango into cubes.
2. Cut the avocado in half, peel, remove the pit and cut into thin slices diagonally. Pour lime juice over it, after mixing with salt and pepper so that it does not turn black.
3. Wash the tomatoes, cucumber and lettuce and cut into large pieces.
4. Place all ingredients except avocado on a plate and stir.
5. At the end, decorate the salad with avocado, season it with a mixture of lime juice, pepper and salt and serve the lean salad to the table.

Salad of tomatoes, olives and herbs

larion_larisa

Ingredients:

• pickled tomatoes – 5 pcs.
• olives – 10 pcs.
• onion – 1 pc.
• celery
• vinegar 5% – 1 tbsp. l.
• olive oil – 1 tbsp. l.
• pepper

How to cook?

1. Cut the onion into half rings or cubes, scald with boiling water and marinate in vinegar with salt and pepper.
2. Place the onions on a plate. Top with finely chopped celery, olives and tomatoes.
3. Garnish the salad with finely chopped herbs and seasonings to taste.

Quick bean and vegetable salad

vkusno_v_post

Ingredients:

• beans – 1 can
• tomato – 1 pc.
• celery - stalk
• garlic - 3 teeth.
• dill - bunch
• basil - bunch
• sesame – 1 tbsp. l.
• olive oil

How to cook?

1. Place the beans on a plate.
2. Cut the tomatoes, celery, finely chop the garlic or put it through a garlic press. Then spoon all the ingredients onto the beans.
3. Season the salad with olive oil, garnish with herbs and basil leaves. At the end, sprinkle the dish with sesame seeds.

Beetroot, almond and sauerkraut salad

trainer_pravilnoe_pitanie

Ingredients:

• boiled beets – 1 pc.
• sauerkraut – 100 g
• almonds – 100 g
• parsley
• olive or flaxseed oil

How to cook?

1. Boil the beets until tender, cool, peel, and cut into slices.
2. Place beets, sauerkraut, and almonds on a plate. Top the dish with finely chopped parsley.
3. Season the lean salad with olive or flaxseed oil and serve.

Spring salad

veganstvo_syroedenie

Ingredients:

• yellow pepper – 1 pc.
• orange pepper – ½ pc.
• gherkin – 2 pcs.
• avocado – ½ pc.
• chard
• wheat germ oil
• lemon juice

How to cook?

1. Wash the avocado, gherkin, yellow and orange pepper and remove excess moisture. Then cut them into half rings and cubes.
2. Place all ingredients on a plate. Add chard leaves to them.
3. Season the salad with wheat germ oil, mix gently and serve.

Salad of greens, vegetables and mushrooms

ya_krivtsova

Ingredients:

• mushrooms (champignons) – 100 g
• tomatoes – 2 pcs.
• cucumber – 1 pc.
• bell pepper – 1 pc.
• celery
• cilantro
• lettuce leaves
• leek
• lemon juice (olive oil)

How to cook?

1. Fry fresh mushrooms in a non-stick frying pan. You can also use raw mushrooms of this type to prepare salad.
2. Wash and cut tomatoes, cucumber, pepper, celery, lettuce, cilantro and onion.
3. Mix all ingredients in a plate, season with lemon juice or olive oil. A very tasty lean salad is ready to eat!

These delicious lean salads will definitely please your loved ones! Save our recipes for delicious and healthy dishes for every day! And not only during Lent!

Prepared by: Tatiana Krysyuk

From canned green peas you can prepare a delicious and piquant appetizer salad, which also contains pickled cucumbers and pickled onions. All components fit well together. This salad can be prepared very quickly, and the ingredients for it are always available.

Delicious and crispy pickled cabbage with carrots and garlic.

white cabbage, carrots, garlic, vinegar, sunflower oil, sugar, salt, bay leaf, allspice, water

A light vegetable salad with canned beans, pickled cucumbers, fried onions and carrots is a hearty lean dish that even a novice cook can prepare.

canned beans, carrots, onions, pickled cucumbers, vegetable oil, salt, ground black pepper, parsley

Moroccan salad will definitely appeal to lovers of vegetable salads. This salad perfectly combines the sweetness of beets with the sourness of tomatoes; it delights with its freshness, its unusual taste and, of course, its beautiful appearance. The bright ruby ​​color of the beet salad will decorate even the holiday table. The salad will be appreciated by vegetarians and people watching their figure.

beets, tomatoes, red onions, lemon, cilantro, parsley, salt, ground black pepper, olive oil

A salad with carrots and apples will help you out when you want to cook something light, nutritious and tasty. In addition to carrots and apples, walnuts, lemon juice, honey and parsley are added to the salad. Olive oil is the best dressing for this carrot salad.

carrots, apple, walnut, honey, lemon, parsley, olive oil, salt

A light, refreshing cabbage and cucumber salad is a great addition to meat dishes or as a stand-alone dish for those who are fasting.

white cabbage, pickled cucumbers, dill, white wine vinegar, olive oil, salt

Fresh celery root salad with raisins is a simple, budget-friendly, light and tasty salad made from four basic ingredients. A great snack or addition to lunch or dinner that can be prepared in 10 minutes. Try it!

celery root, raisins, yogurt, lemon, salt, ground black pepper, water

Dishes made from Chinese cabbage have an exquisite taste. Chinese cabbage has very tender leaves with thickening at the base. It is thanks to these juicy snow-white thickenings that Chinese cabbage, in addition to its tenderness and softness, has crunchy qualities that are preserved even when pickled. A very tasty, fragrant, spicy appetizer of Chinese cabbage with bell and hot peppers, tomato and garlic.

Chinese cabbage, sweet pepper, tomatoes, garlic, sugar, salt, vinegar, vegetable oil, cilantro, Tabasco sauce

A salad that you can quickly prepare for dinner using ingredients available at home!

tomatoes, pickled cucumbers, bell peppers, red onions, vegetable oil, garlic, salt

A salad of beans, olives and pickled onions is an original and unusual appetizer. This bean salad will please all your friends and family. You will spend a minimum of time on preparation, but everyone will be happy with the result. A bright and tasty salad will help you out more than once!

A crisp and juicy salad of avocado, tomatoes, cucumbers and radishes is what you need for a light dinner or a hearty and healthy snack during the day. The salad turns out nutritious, light, pleasantly refreshing. Try it!

What salads to prepare during fasting - TOP 10 recipes for lean salads from the magazine "site"

During Lent, Orthodox Christians traditionally abstain from eating eggs, meat, fish and dairy products. What remains are fruits, vegetables, mushrooms, all kinds of pickles and cereals - all this is not only tasty, but also healthy.

An excellent substitute for dairy products during fasting are calcium-rich sesame seeds and some vegetables. Instead of fish, you can eat nuts and vegetable oils (flaxseed, olive, mustard and walnut oils are especially rich in healthy fats).

Protein products are an excellent substitute for mushrooms and legumes - beans, peas, lentils. And sources of vitamins are fresh vegetables, herbs, cereal sprouts, fruits and berries (fresh and frozen).

This article provides Lenten salad recipes– salty and sweet, festive and everyday, from mushrooms, fruits and vegetables (fresh and baked), with the addition of nuts and seeds (sesame, pumpkin and sunflower).

TOP 10 recipes for lean salads

Recipe 1.

You will need: 250 g of champignons, 3 small beets (about 350 g), 1 red onion, a handful of fried sunflower seeds, greens for decoration. For dressing: 1 tablespoon of natural apple cider vinegar (can be replaced with lemon juice), 2-3 tablespoons of cold-pressed vegetable oil, salt and a pinch of sugar.

Wash the beets, wrap in foil and bake in a well-heated oven until soft (about 35-50 minutes, depending on the size of the fruit). Wash the champignons, place in a colander and then on paper towels. When the mushrooms are dry, cut them into thin slices, place on a baking sheet and bake in the oven for 15-20 minutes (until wilted, the champignons should greatly reduce in size). Cut the onion very thinly, into half rings. Cool the baked beets, cut off the peel and cut into strips (or thin slices). Combine salt, sugar, vinegar and oil in a bowl. Season the beets with the resulting mixture, stir, let stand for 10 minutes, then add onions and mushrooms, stir again and leave for another 10 minutes to marinate. Before serving, garnish the salad with fresh herbs.

Recipe 2.

You will need: 400 g of Chinese cabbage, 3 stalks of celery, 2 bell peppers (red and yellow), 1 purple onion, 2 fresh cucumbers, 1 tablespoon of soy sauce, a handful of sesame seeds, 2 tablespoons of lemon juice (can be replaced with rice vinegar), 3 tablespoons olive oil.

Wash and dry the vegetables. Peel the bell pepper from seeds and stalks, cut into small, thin strips. Finely chop the Beijing cabbage. Cut the onion into thin half rings and the cucumbers into strips. Finely chop the celery. In a separate bowl, combine olive oil, soy sauce and lemon juice. Mix all the vegetables in a salad bowl, add dressing, stir and serve, garnished with sesame seeds.

Recipe 3.

You will need: 300 g of Chinese cabbage (can be replaced with young white cabbage), 250 g of carrots, a handful of walnuts (can be replaced with cashews, hazelnuts, pistachios), 100 g of pitted prunes. For dressing: 5 tablespoons unrefined vegetable oil, 3 teaspoons brown sugar (or honey), 2 teaspoons lemon juice.

Wash and dry the vegetables. Chop the cabbage thinly. Grind the carrots on a medium grater or cut into thin strips. Rinse the prunes in warm water, scald with boiling water and cut into small pieces. Place all ingredients in a deep bowl, sprinkle with sugar (or honey), add butter and lemon juice. Mix everything. Serve sprinkled with chopped nuts. The result is a light but very satisfying lean salad, crispy, juicy, with a delicate taste and a piquant note that prunes give it. For piquancy, you can add 1 clove of garlic pressed through a press to this dish. Prunes in this recipe can be replaced with dried apricots.

Recipe 4.

You will need: 2 apples, 2 pears, 4 kiwis, 2 carrots, 200 g pumpkin pulp, 1 tablespoon liquid honey, 2 tablespoons walnut oil, 3-4 tablespoons natural freshly squeezed orange juice, a handful of white raisins, a pinch of chopped walnuts (optional), a handful of pumpkin seeds, a handful of cranberries (fresh or frozen).

Rinse the raisins and soak for 10 minutes in warm water, then place in a strainer, and when the water has drained, place on a paper towel to completely remove excess moisture. Wash the kiwis, pears, apples and carrots, dry them, and remove the skins. Cut cores with seeds from apples and pears. If the skin on the fruit is soft, you can leave it. Coarsely grate the carrots, and cut the pumpkin, apples, pears and kiwis into small slices (or cubes). Mix orange juice with honey and walnut oil. Combine all the ingredients in a salad bowl, add steamed raisins, pour in the dressing and mix everything well. Serve sprinkled with pumpkin seeds and cranberries. Instead of honey, you can use maple syrup or brown sugar in this recipe.

Recipe 5.

You will need: 3 large tomatoes, 2 medium eggplants, 2 bell peppers, 2 sprigs of basil, a handful of pine nuts, 2-3 tablespoons of olive oil, 2 sprigs of parsley (or cilantro), 2-3 cloves of garlic, 1 coffee spoon of sugar, 2 tablespoons lemon juice, salt and freshly ground pepper to taste.

Wash and dry peppers, eggplants and tomatoes. Place vegetables on a parchment-lined baking sheet. Prick the eggplants with a toothpick or fork in 2-3 places, and also make several punctures on the tomatoes. Bake vegetables at 220-240° until soft. Tomatoes and peppers will cook in about 20-25 minutes (they need to be removed from the oven and covered with cling film). The eggplants will take longer to bake - about 45 minutes (they should be completely soft). Cover the finished eggplants with film too and let them “rest” for a quarter of an hour. Then peel the vegetables, cut into slices and place in a salad bowl. Finely chop the garlic. Chop the washed and dried greens and combine with vegetables. In another bowl, combine garlic, lemon juice, sugar, salt, ground pepper and oil. Add the dressing to the assorted vegetables, stir, wrap in film and put in the refrigerator to let the salad steep. Serve chilled, sprinkled with pine nuts.

Recipe 6.

You will need: 300 g of fresh champignons, 1 can of canned peas, 2 small carrots, 2 small potatoes, 2 fresh cucumbers, a handful of pitted green olives, 100 g of peeled pistachios, 3 tablespoons of unrefined vegetable oil (preferably flaxseed or olive), 1- 2 cloves garlic (optional), salt and pepper to taste.

Preheat the oven to 180º. Wash the mushrooms, place on a towel, remove excess moisture, cut into thin slices, distribute on a lightly oiled baking sheet and bake until golden brown. Boil carrots and potatoes. You can add 1 tablespoon of sugar to the water in which the carrots will be boiled - the salad will turn out tastier. Cut the olives into rings, cucumbers into half rings. Finely chop the garlic. Cut the boiled potatoes and carrots into small cubes. Lightly fry the pistachios in a dry frying pan. Mix all the vegetables in a salad bowl, add nuts, salt and pepper, add oil and stir.

Recipe 7.

You will need: 2 small zucchini (about 400 g), 2 fresh cucumbers, 100 g bean sprouts, 250 g radishes, 4 sprigs of green onions, a handful of raw almonds, 1 teaspoon peanut butter, salt, a small bunch of watercress. For dressing: juice of half a lime, 2 coffee spoons of liquid honey, 3 tablespoons of walnut oil, freshly ground black pepper.

Preheat the oven to 180º. Peel the zucchini, cut out the seeds, cut the flesh into slices about 1 cm thick, place on an oiled baking sheet and bake until golden brown. Cut the cucumbers into cubes too. Pour boiling water over the almonds, bring to a boil, and then, in portions, transfer the nuts into cold water, take them out and, pressing each nut with two fingers (sliding movements), remove the peel - it should “slip off”. Chop each nut in half and fry in a dry frying pan until golden brown. Cut green onions into rings, radishes into circles. Mix radishes, green onions, bean sprouts in a bowl, add cucumbers. Next, prepare the dressing: using a whisk or blender, whisk together the honey, nut butter and lime juice. Gently fold the dressing into the salad, being careful not to damage the sprouts. Place the watercress leaves on plates, place the salad on them, sprinkle with nuts and freshly ground pepper. Serve immediately.

Recipe 8.

You will need: 300 g of red beans, 2 sweet Crimean onions, 1 large zucchini, 1 bunch of herbs (dill, parsley or basil), 100 g of peeled walnuts, 2-3 cloves of garlic, 250 g of champignons, 2 tablespoons of cold-pressed olive oil for salad dressing, refined vegetable oil for frying, salt and pepper to taste.

Soak the beans overnight. The next day, boil: first add water, boil for 15 minutes, then carefully strain the broth, add clean water and cook until tender. Be careful not to overcook the beans. Peel the onions and finely chop them. Fry one in oil until golden brown, set the other aside. In another frying pan, brown the washed, dried and sliced ​​mushrooms. Cut the zucchini into cubes and fry until golden brown in a separate bowl. In a blender, grind garlic, herbs, nuts, salt, pepper, raw and fried onions. Add olive oil to the vegetable puree and whisk again. Mix cooled beans, mushrooms, zucchini in a salad bowl, add dressing and stir.

Recipe 9.

You will need: 200 g canned corn, 200 g fresh pineapple, 1 eggplant (or zucchini), 100 g leek (white part), 1 white onion, 4 tablespoons vegetable oil, 1 cup red lentils. For the marinade: 1 coffee spoon of salt, 1 coffee spoon of sugar, 50 ml of water, 3 tablespoons of lemon juice (can be replaced with vinegar).

Rinse the lentils, boil for 15 minutes in 2 liters of salted water and place in a sieve. Cut the onion into rings and fry in oil. Cut the white onion into half rings and marinate in a mixture of salt, sugar, water and lemon juice (at least half an hour), then drain the liquid and squeeze the onion. Cut the eggplant into cubes and fry for about 7 minutes in another frying pan, adding salt at the end. Cut the pineapple into slices. Combine cooled lentils, fried leeks, pickled onions, corn and pineapple in a salad bowl. If necessary, add more salt and vegetable oil. This makes an excellent festive Lenten salad.

Recipe 10. Asparagus, green bean and avocado salad

You will need: 250 g of boiled green beans, 2 boiled potatoes, 1 avocado, 2 small tomatoes, 250 g of boiled green asparagus, 1 tablespoon of natural apple (or balsamic) vinegar, 2 tablespoons of olive oil, salt and black pepper to taste.

Mix vinegar with salt, pepper and olive oil. Place the beans in the center on a flat salad plate and distribute the potatoes and tomatoes cut into slices around. Remove the pit and peel from the avocado, cut the flesh into small slices and place on the potatoes. Scatter the asparagus on top. Pour the dressing over the vegetables and serve. This is another version of a lean salad for the holiday table.

As you can see, even during fasting you can enjoy amazingly tasty, satisfying, and most importantly, healthy dishes. Choose the recipes you like, prepare lean salads at home and eat to your health! Bon appetit!