Fresh raw vegetables are very healthy. They contain many vitamins and are biologically active substances that have a beneficial effect on human health. Their use normalizes work gastrointestinal tract, relieves constipation, promotes weight loss. Light dishes from raw vegetables enhance immunity, increase the body’s defense against the penetration of pathogens.

Cheese is also very popular in the culinary community. This delicious product rich in minerals. In particular, cheeses contain a large number of potassium, complete protein, milk fat, as well as vitamin A, thiamine, riboflavin. In combination fresh vegetables and cheese make delicious, easy-to-prepare dishes. Varied cheese salads appropriate for a formal dinner. They are easy to prepare for a regular, everyday breakfast or dinner.

Let's look at some simple recipes dishes made from raw vegetables with cheese, which even a novice housewife can easily prepare. Before this, I want to remind you that to prepare dishes with cheese, it is cut into small cubes or grated. Use solid and soft varieties, and mayonnaise or sour cream is used for dressing. Cheeses go well with spinach, celery, tomatoes, corn, carrots, grapes, nuts and tropical fruits. Now let's move on directly to the cheese salad recipes:

Fresh carrot salad with cheese

To prepare such a salad, we need fresh, juicy carrots, hard cheese, a little garlic, mayonnaise, salt to taste and 10 minutes of free time.

How to cook: Wash the carrots thoroughly and peel the skins with a sharp knife. Now grate it on a coarse grater. Also grate a piece of cheese on a coarse grater and mix with carrots. Take about a third of the cheese from the volume of grated carrots.

Pass 1-2 cloves of garlic through the garlic press, combine with the salad, add salt, mix thoroughly and season with mayonnaise. That's it, the salad can be served. He's good as independent dish and as an addition to mashed potatoes, cutlets, fried chicken etc. This salad can be used as a filling for pancakes.

Apple and celery snack

For this savory dish, we need 400 g hard cheese, 4 small apples, half celery root, 4 tbsp. l. mayonnaise.

How to cook: Cut the cheese into small cubes with a sharp knife. Rinse the apples well under running water, peel them and chop them small cubes. Also peel the celery root, boil until soft, cool, and cut into small pieces.

Mix all the products in a large salad bowl, add salt to taste, season with mayonnaise or sour cream, and mix again. Salad is indispensable for breakfast. It helps normalize digestion, saturates the body with vitamins, and helps you lose weight.

Variegated vegetable salad with cheese

To prepare this recipe, prepare 1 medium-sized raw red beetroot, 2 raw carrots, 2 apples, 50 g cheese, citric acid on the tip of a knife, salt, sour cream.

How to cook: Peel the vegetables, grate them on a coarse grater, cut the apples into thin strips. Mix everything, add salt and citric acid. Grate the cheese, add to the salad, mix again, season with sour cream.

Appetizer with dried tomatoes and zucchini squash

For this interesting unusual recipe we need 1 lemon, 50 g dried tomatoes in vegetable oil. 2 tbsp. l. olive oil, 2 pcs. zucchini, 200 g soft cheese, 100-200 g lean ham, 50 g grated hard cheese, several basil leaves, salt and pepper to taste.

How to prepare: Wash the lemon thoroughly, dry it with a towel, squeeze out the juice. Strain the tomatoes and drain the oil into a separate bowl. Now prepare the marinade: Mix the oil from the tomatoes thoroughly, olive oil and lemon juice, salt and pepper.

Peel the zucchini, wash and dry with a clean towel. Slice zucchini, soft cheese and ham thin slices or into strips, place in a salad bowl or large dish. Arrange the chopped tomatoes beautifully on top, pour over the marinade, and put in the refrigerator for 15-20 minutes. Before serving, sprinkle with grated cheese and garnish with basil leaves.

Salad with Feta cheese and melon

This delicious dish is sure to please your family. It can be submitted to festive table as a dessert or snack with dry wine.
To prepare it we will need: 600 g of ripe peeled melon, 150 g of Feta cheese, basil leaves, 2 tbsp. l. peeled sunflower seeds.

For this dish we must prepare a sauce. For it you need to prepare: 2 tbsp. l. olive oil, 2 tbsp. l. lemon juice, 2 tbsp. l. granulated sugar, 1/3 tsp. ground black pepper.

How to cook: Cut the cheese and melon into equal cubes. Now make the sauce by mixing all the ingredients that we have prepared for it. Pour the sauce over the sliced ​​melon and cheese. Mix everything carefully, sprinkle with sunflower seeds fried in a dry frying pan, and garnish with basil leaves. The salad is ready and can be served.

Try making these delicious, refreshing salads and appetizers using raw vegetables and some cheese. This is exactly what your body needs to maintain strength and health. Cheese, simple salads They are easy to prepare at home and in the country, and they are simply irreplaceable for fried meat and barbecue. Bon appetit!

Carrot and beet salad, or once again about the benefits of vegetables

Layered salad "Triumph"

An exceptionally healthy salad. And his original look useful for Have a good mood. In any case, everyone will want to try this salad.

Ingredients:

1 large fresh beet;
1 raw carrots(large);
200 g of aromatic hard cheese;
A handful of seedless raisins;
Half a glass of crushed walnuts;
3 garlic cloves;
1 pack of mayonnaise.

Preparation:

The salad is useful, first of all, because raw vegetables are placed in it. And for us this fact is also convenient: there is no need to prepare anything in advance. True, something will have to be done. First, wash and peel the root vegetables and chop them using a coarse grater (separately). Then add the excess juice from the grated beets, otherwise the salad will flow and will not be able to hold its shape. We will also turn the cheese into shavings and finely chop the garlic.

Now add to the beets walnuts, put raisins in carrots, and mix cheese with garlic. The ingredients are ready, all that remains is to lay the layers. For this we need a regular deep salad bowl and cling film. We lightly moisten the salad bowl with water and cover it with film (from the bottom to the edges). After this, we begin to lay the layers in the following order:

Beetroot with nuts;
carrots with raisins;
cheese with garlic.

We compact each layer well and lightly coat it with mayonnaise. We make the layers not too thick (about two to three centimeters) and add them until the prepared products run out or the salad bowl is full. Last layer level with a knife or spatula, and then...

Now there will be hocus pocus. Cover the salad bowl with a flat, wide plate (bottom up) and, holding it with your hands, quickly turn the entire structure upside down. Then carefully remove the salad bowl and cling film– voila! Our wonderful salad is ready! We decorate it at our own discretion: you can use the remains of grated products, you can use herbs, you can use a mayonnaise mesh, or you can leave it as is. The salad looks very appetizing even without additional decorations.

Beet and carrot salad
Ministerial salad

Also a very interesting salad with a promising name. However, a loud name does not at all indicate the presence of any special products. For the salad we will need completely ordinary and affordable ingredients:

1 medium-sized beet;
1 small carrot;
1 fresh apple;
Sour cream;
Mustard.

Preparation:

The beets must first be boiled, cooled and peeled. We will put carrots in the salad raw. Therefore, we will simply wash and clean it thoroughly. We will also remove the peel, seeds and hard core from the apple. After this, chop the apple and root vegetables in a blender or using a grater and mix. For dressing, mix sour cream with mustard (in a ratio of three to one), add salt to taste and season the salad. That's all. "Ministerial" salad can be served at the table.
Salad "Pastel"

It is also called “Brush”. And all because this salad sweeps away everything unnecessary from the body and cleanses the intestinal walls no worse than a brush. You can pamper yourself with this salad of carrots and beets at dinner (without harm to your figure), you can spend time on it fasting days or eat for health purposes.

Ingredients:

1 raw beetroot;
1 raw carrot;
Greenery;
Olive oil;
Linseed oil.

Preparation:

Wash the vegetables thoroughly (after all, these are root vegetables, and they grew in the ground), and then peel them. After this, grate the carrots and beets on a coarse grater or chop them in a blender, mix and season with a mixture of olive and linseed oil. Add herbs and salt to taste.

Note:

This salad can be varied with almost any finely chopped fresh (raw) vegetables and fruits. You can put in it: apple, cabbage (white or red, Savoy or Beijing), pears and grapes, onion, seaweed, green radish. And for those who like salads with mayonnaise, we can recommend using sour cream and mustard to dress such a salad. By the way, you can dress this salad with vinaigrette sauce.
Salad "Kremlin"

Completely vegetarian composition, pleasant taste and some mysterious understatement: either a new vinaigrette, or a “fur coat” without herring. However, the salad is actually tasty and light, and it contains the following ingredients:

Beet;
Carrot;
Potato;
Eggs;
Onion.

For seasoning:

Garlic;
Salt;
Pepper;
Mayonnaise.

Preparation:

For this salad we will need all the ingredients in equal proportions. Wash the vegetables and set them to boil. By the way, beets take longer to cook than other vegetables, so they need to be cooked in a separate bowl, but carrots and potatoes can be cooked together. We also need to hard-boil the eggs, cool them and peel them. We also peel the boiled and cooled vegetables and chop everything on a coarse grater. You just have to finely chop the onion. It would also be a good idea to squeeze out the excess juice from the grated beets so that the salad does not turn out watery. Now you can start assembling the salad. We will lay it in layers, coating them with mayonnaise mixed with crushed garlic, salt and black pepper:

Potato,
onion,
carrot,
beet,
eggs.

Place the salad in the refrigerator for a couple of hours and serve.

Carrot and beet salads
Salad "Genghis Khan"

Another variation on the theme of beet and carrot salad. The rather “serious” composition of this salad will make it an excellent treat for the holiday table.

Ingredients:

4 beets;
2 carrots;
A handful of prunes;
150 g cheese;
400 g chicken meat;
3 garlic cloves;
Half a glass of walnuts;
Dill greens.

Preparation:

Boil and cool the beets and carrots, chop the peeled walnuts and garlic. Soak the prunes and then cut them into pieces, pass the cheese through a grater. Now we need to fry the chicken meat cut into pieces in vegetable oil and cool in a colander or on a sieve to drain the fat. Then in chicken fillet add walnuts, combine coarsely grated carrots with cheese shavings, and mix beets with garlic and mayonnaise. Lay the salad in layers:

Half the prepared beets,
chicken meat with nuts,
mayonnaise,
carrots with cheese,
mayonnaise,
prunes,
mayonnaise,
beets with garlic.

Then you need to put the salad in the refrigerator for half an hour. And after that, sprinkle dill on top and serve an original and very tasty salad.

Salads are prepared from leafy vegetables, pickled onions, radishes, radishes, tomatoes and cucumbers, cabbage and red cabbage, carrots, as well as apples and other fruits. Their importance in nutrition is very great, not only as a means of stimulating appetite, but also due to the content of chain mineral salts (macro- and microelements), vitamins and other biologically active substances. Vegetables that have not been subjected to heat treatment retain to a large extent the flavoring and aromatic substances they contain.

Salads made from raw vegetables are an important source of vitamin C. To reduce the loss of vitamin C when preparing salads and protect green onions, lettuce, parsley and dill from rapid withering and loss of vitamins, greens prepared for salads are stored in the refrigerator (3-4 0 C). This reduces the loss of vitamin C by 2-3 times compared to storing vegetables at room temperature.

Sunlight also contributes to the destruction of vitamins. Leaf lettuce loses 3 times more vitamin C and 6 times more thiamine when stored in sunlight than when stored in a darkened room. Therefore, it is necessary to protect prepared vegetables and ready-made salads from direct sunlight.

Wound biosynthesis in vegetables used for preparing salads is extremely slow and does not compensate for the oxidation of ascorbic acid, especially in cucumbers and radishes. Therefore, vegetables are cut immediately before making salads. As already noted, salts of many metals, and in particular iron, catalytically accelerate the oxidation of ascorbic acid. Tools for cutting vegetables should be made of stainless steel. In a humid environment, the destruction of vitamin C occurs more slowly, and wound biosynthesis accelerates. Therefore, prepared vegetables and herbs are moisturizing. The shelf life of salads should be minimal.

Green vegetable salads. Salads from green vegetables are of great importance in nutrition as a source of vitamins, biologically active substances and mineral salts, especially biogenic microelements, which have a beneficial effect on the condition of blood vessels, strengthen them, and make them more elastic. Therefore, green salads should be included in the diet of people of any age, but they are especially important for people engaged in mental work and the elderly. Green vegetables contain, in addition to vitamin C and carotene, vitamin B 9 (folic acid), B 12 (cyanocobalamin), K (phylloquinone), choline (vitamin B complex).

Green lettuce and green onions are sorted, stems and onions are removed, washed and chopped several times (the onion is chopped, and the lettuce leaves are cut into large pieces). Season with sour cream or dressing (sour cream or vinegar). You can add boiled chopped eggs.

Tomato and cucumber salads. Tomatoes contain vitamin C, folic acid, easily digestible carbohydrates and organic acids, mainly malic and citric, and oxalic acid in small quantities. Therefore, tomato salads are acceptable in the diet of people of any age, especially since tomatoes have very few purines (about 4 mg%), and alkaline elements predominate in the ash residue.

The tomatoes are washed, the stem is removed along with the dense part of the pulp and cut into circles or slices. Cucumbers are also an important source of alkaline elements. At the same time, calcium, magnesium and phosphorus are present in them in a favorable ratio. Peel the row cucumbers for salads. Cucumbers contain less vitamins and carbohydrates than tomatoes, so cucumber and tomato salads are prepared. Onions, cut into rings, are added to salads. Season with salad dressing and sprinkle with parsley or dill.

Radish and radish salads. The nutritional value of radish salads is determined by their mineral composition, content of vitamins (C, thiamine, riboflavin, nicotinic acid) and pectins. The pectin content in radishes reaches 12% (in dry matter). The pungent taste of radishes and radishes is due to the presence of a glycoside such as senigrine. To prepare salads, white radishes are peeled, and red radishes are cut into slices without peeling. Season with sour cream, mayonnaise or dressing. The radish is peeled, cut into slices or grated and seasoned with vegetable oil, vinegar and salt.

White and red cabbage salads. Cabbage salads are a significant source of vitamins C, K, folic acid, a number of minerals in ratios most favorable for the manifestation of their biological effects (alkaline elements, microelements). There is evidence of the content of tartronic acid in cabbage, which delays the transition of carbohydrates to fats in the body and thereby prevents obesity (tartronic acid is destroyed during heat treatment).

There are two ways to prepare cabbage salads. In the first method, the cabbage is finely shredded, ground with salt, and then seasoned with vegetable oil, vinegar and sugar. When grinding cabbage, a large amount of juice is released (up to 30% of the cabbage weight). Sugars, mineral salts, and vitamins are lost along with the juice.

In the second method, the cabbage is chopped, placed in a non-oxidizing container, vinegar and salt are added, stirred and heated until the taste of raw cabbage disappears. It is then quickly cooled. Losses nutrients in this case it is much less, the loss of vitamin C is also small, since heating is carried out in an acidic environment. The yield of the finished salad increases by 25 - 30%. You can add finely chopped carrots, apples, cranberries, and lingonberries to cabbage salads. When leaving, sprinkle with herbs.

Red cabbage salads are prepared in the same way. Its color is due to the pigment rubrobrasyl chloride. The color changes depending on the reaction of the environment. This is what causes the salad to change color when dressed with vinegar (purple turns red).

Salads from various vegetables. There are many varieties of salads, which are prepared from several types of raw vegetables and fruits (vitamin). For these salads raw carrots, celery, cucumbers, peeled apples are cut into thin strips, tomatoes into slices. All products are mixed, sour cream, powdered sugar, and lemon juice are added.

Salad "Spring". Chopped green lettuce leaves are placed in a salad bowl, and sliced ​​fresh cucumbers, red radishes, boiled potatoes and carrots, and green onions are placed around in slides. Mugs are placed on top boiled eggs. Decorate with lettuce leaves, sprinkle with salt and dill. Sour cream dressing is served separately. You can prepare this salad in another way: chop radishes, cucumbers, lettuce, green onions and boiled potatoes, season with salt, pepper, sugar, vinegar, sour cream, Yuzhny sauce, garnish with egg slices and circles of cucumbers and radishes.

Vitamin salad. Raw carrots, celery or root parsley, fresh cucumbers and apples (without skin and seeds) are chopped into strips. Tomatoes are cut into slices. All vegetables are mixed, sour cream, powdered sugar, salt, lemon juice are added, placed in a salad bowl in a heap and decorated with the products included in the salad.

Carrot salads. Carrots are an important source of carotene, which is well absorbed in the presence of fat. Peeled carrots are grated and seasoned with sugar, salt, sour cream or mayonnaise.

Fruit salads. Prepared from fresh apples, pears, apricots, plums, peaches and seasoned with mayonnaise with sour cream and powdered sugar. Salads are also made from watermelons, melons, plums, green salad and seasoned with sour cream and fruit juice.

Calories: 373
Proteins/100g: 1
Carbohydrates/100g: 2.5

Prepare a diet salad of raw vegetables for weight loss for lunch, dinner or as a light snack and you can rest assured that it will wonderful dish Not only those who are on a diet will like it!

This recipe is very appetizing, light and healthy salad all bright and juicy are collected winter vegetables: Chinese cabbage, purple onions, cucumbers, radishes and carrots, seasoned aromatic dressing from vegetable oil with the addition of lemon juice and spicy herbs. Of course, in terms of vitamin content, winter salads are inferior to salads made from ground vegetables. But we have nothing to choose from, and in any case, eating such a salad is much better than not eating it.

You can replace Chinese cabbage with regular white cabbage; in winter it is very appropriate in raw vegetable salads. YOU could already appreciate it in other diet books that we regularly publish. But closer to spring, cabbage becomes dry, and at this time you can switch to Pekin cabbage - its leaves are always juicy and tender, it will be good at any time and with any vegetables.

Ingredients:
- Chinese cabbage (or juicy white cabbage) – 300 g;
- fresh cucumber – 2 pcs;
- radishes – 5-6 pcs. medium or bunch of small radishes;
- purple salad onion – 1 piece;
- green onion – 1 bunch;
- any salad greens – 1 bunch;
- fresh carrots – 1 piece;
- lemon juice – 1.5 tbsp. l (to taste);
- olive oil or any vegetable oil – 2-3 tbsp. l;
- salt - to taste;
- sugar – 2 pinches;
- ground black pepper - to taste.

How to cook at home

For salads, vegetables can be chopped as you like - finely or not very finely, chopping them into equal strips or whatever happens. But do not forget that the taste of the finished salad and the perception of it depend on the cutting method. ready-made dish. Therefore, we will try to cut everything carefully, into thin strips. Peel the salad onion, cut into half rings or long thin feathers along the onion.

Marinate the onion for a few minutes in a mixture of lemon juice (0.5 tbsp), sugar and salt. If there is no lemon, take Apple vinegar, 0.5 teaspoon is enough.

Chop the carrots using a special grater Korean carrots. We make the strips not very long, or after shredding we will collect the strips in a mound and cut them into two or three parts.

Shred Beijing or white cabbage thinly to form thin strips.

Wash fresh radishes thoroughly under cold water, remove the ends and tails. Let's cut into circles and taste. If you feel bitterness, pour over very cold water and the bitterness will disappear. Chop into thin strips. You can make it simpler and faster - grate the radishes on a coarse grater, but this salad should be served immediately before it becomes watery.

Cut fresh cucumbers into the same strips as radishes. We taste the ground ones before slicing, they can be bitter. In this case, cut off the skin, the bitterness will go away with it.

Place the cabbage, radish and cucumber in a bowl, add some salt, leave the vegetables for a while to release their juice.

Cut a bunch of green onions together with the white part into thin rings. Finely chop the parsley leaves.

To dress the salad we will use high-quality vegetable oil and lemon juice. After adding lemon juice, lightly beat the dressing with a fork.

Add carrots and onions to the bowl along with the marinade. For spiciness and aroma, add a little ground black pepper (optional).

Mix the salad, pour over the prepared dressing, add green onions and parsley. Stir again and leave to soak in the dressing for a few minutes.

Serve in portions, in transparent salad bowls so that the bright vegetables are visible. Or we put a large salad bowl on the table in which we put ready salad high slide. Everyone has different tastes, so put the oil on the table in a beautiful bottle, put lemon slices, put salt with ground pepper. Bon appetit!





Let me recommend one more

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

How to make a vegetable salad

Like any dish, preparing vegetable salads begins with choosing recipes and ingredients. You can prepare a snack from raw, boiled, canned vegetables. It’s good to mix them with each other, season them with original sauces or the usual mayonnaise (or easy option- olive oil). Try preparing simple vegetable salads that can be varied with delicious additions - smoked meat, pine nuts, exotic fruits.

From fresh vegetables

Popular dish is a salad made from raw vegetables. It looks great on any table (as in the photo), rich healthy fiber, promoting weight loss and quick saturation of the body. The most popular recipes vegetable dish made from fresh ingredients are:

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

From boiled vegetables

More high-calorie, but still just as tasty, are salads from boiled vegetables. Here you can already turn on your imagination and combine them with canned legumes, mushrooms, boiled or fried meat. It is better to replace the usual mayonnaise dressing with an original sauce made from olive oil, lemon juice and mustard. Here are some examples of vegetable salads that look delicious in photos and in real life: boiled ingredients:

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

Diet salads

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

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

Vegetable salad recipes

Find today suitable recipes Vegetable salads are not difficult, because the Internet comes to the rescue. There is something like this great amount food options with step by step instructions and photo lessons that are simply eye-opening. Picking up delicious snack, you should start from the main components, the principles of mutual combination, choose non-trivial recipes vegetable salads with original components and delicious sauces. Then all guests and household members will be satisfied and ask for more.

Fresh cucumber salad

Summer taste has a light salad with fresh cucumbers, radishes and green onions. It invigorates a weakened body, charges it with vitamins, and lifts the mood. The refreshing taste of the snack will appeal to many, because it is easy to make and has an attractive appearance and juicy aroma. It is best to season it with vegetable oil, and add piquancy with vinegar.

Ingredients:

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

Cooking method:

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

From tomatoes and cucumbers

The most famous dish A light salad with tomatoes and cucumbers is considered to delight every family. This incredibly easy-to-prepare dish comes in handy when you need a quick snack, satisfy your hunger, or surprise guests. If you have a little more time, you can - a complicated version traditional dish, delighting everyone with its Mediterranean taste.

Ingredients:

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

Cooking method:

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

Autumn salad - recipe

You can prepare not only for the winter fresh fruits- there is a recipe for how to make an easy one autumn salad made from vegetables that will delight the whole family with its spicy taste. Its difference from winter preparations– lack of sterilization. The vegetable components are finely chopped, poured with marinade and infused for a day. After this, they can be consumed immediately, served with meat, fish, and poultry.

Ingredients:

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

Cooking method:

1. Chop the white cabbage, separate the cauliflower into inflorescences, and boil in salted water.
2. Grate the carrots coarsely, cut the paprika into strips, cucumbers into half rings, chop the dill.
3. Make the marinade: mix oil with water, sugar, salt, chopped hot pepper. Boil, pour in vinegar.
4. Pour marinade vegetable mixture, cover with a lid, marinate for a day.
5. Serve this autumn appetizer with warm boiled potatoes, rice, and buckwheat.

From fresh tomatoes

Light sweetness and a pleasant refreshing taste of the salad from fresh tomatoes. You can prepare it with the addition of creamy soft mozzarella cheese and fresh leaves basilica Seasoned with balsamic vinegar and olive oil, the dish will be great snack Caprese, which is so loved in Italy for its pleasant taste and colors reminiscent of the colors of the flag.

Ingredients:

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

Cooking method:

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

Dietary cabbage salad

Reduced calorie content The vegetable salad with Chinese cabbage is different. This healthy ingredient has only 35 calories per 100 g, which sets it apart from all other vegetable specimens. To diversify the cabbage and make it more pleasant to serve and taste, add corn, sweet oranges and green onions. The dressing is a mixture of vegetable oil and soy sauce, so there is no need to add salt to the appetizer.

Ingredients:

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

Cooking method:

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

From cabbage with tomatoes

Delicious dish, rich in vitamins, is coleslaw with tomatoes, which serves great side dish for boiled meat, fried fish silt smoked chicken. There is tenderness and delicacy in it cabbage leaves set off by the juiciness of tomatoes and the piquant spiciness of apple cider vinegar. This dish will please all family members.

Ingredients:

• white cabbage – 0.3 kg;
• onions – 1 pc.;
• tomatoes – 5 pcs.;
• vegetable oil – 60 ml;
• apple cider vinegar – 20 ml.

Cooking method:

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

With tuna

Helpful vitamin dish There will be a vegetable salad with canned tuna, which is called Niçoise. Combining fresh ingredients with nice, buttery fish results in a light yet satisfying dish that's perfect for lunch or dinner. To diversify the taste of the snack, it is seasoned with basil, garlic and pine nuts. You can add capers, olives or pesto sauce.

Ingredients:

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

Cooking method:

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

With shrimps

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

Ingredients:

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

Cooking method:

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

With Chiken

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

Ingredients:

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

Cooking method:

1. Cut the tomatoes into pieces, cucumbers into half rings, feta cheese into cubes, tear the leaves.
2. Boil the breast, separate it into fibers, and lightly fry.
3. Cut the loaf into cubes and fry in a dry frying pan for 3 minutes.
4. Mix all ingredients, season with mayonnaise and salt.
5. Serve immediately to prevent the loaf from getting soggy. You can use chicken instead boiled tongue, beef, pork or turkey meat.

With cheese

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

Ingredients:

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

Cooking method:

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

Vegetable salads for weight loss - cooking secrets

Ideal dishes for those who are on a diet and want to lose weight, there will be options for vegetable salads. Here are some secrets for making low-calorie snacks:

1. Not every vegetable component is suitable for easy cooking snacks that promote weight loss - boiled potatoes, beets, carrots have a high glycemic index, so they cannot be used. However, remember that beets can help if you need a mild laxative effect.
2. It is also undesirable to add salted, pickled vegetables to weight loss dishes - they retain fluid in the body and whet the appetite.
3. Ideal ingredients would be beans, tomatoes, zucchini, pumpkin, pickled in winter or fresh cabbage in summer. They help you count how many calories are in vegetable salad, because their calorie content is only 35-50 kcal per 100 grams.
4. Cucumbers, radishes, radishes, celery and bell peppers can help you lose weight. They pair perfectly with any greenery.
5. The best gas stations for vegetable salads, half a teaspoon of vegetable oil, apple cider vinegar, lemon or pomegranate juice, and mustard will be used. You cannot dress salads for weight loss with mayonnaise; you are allowed to mix sour cream with fermented baked milk or kefir.
6. To lose weight, you need to eat a serving of raw vegetables every day. This way, the body will receive fiber, which will take a long time to digest, giving a signal to the brain that it is full, which will suppress hunger for a long time.

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