Salads with vegetable oil are hearty and at the same time light, often dietary. They are very popular and are constantly being prepared. Adults and children love salads.

Salads dressed with vegetable oil have a common property - they are all tasty and very healthy. They are needed for proper nutrition of the body.

The healthiest vegetable oils contain monounsaturated fatty acids (olive, peanut, sesame, rapeseed). They lower blood cholesterol.

Sunflower oil is the most widespread and most in demand in the world. It is healthy and not expensive - a source of many vitamins and unsaturated fats.

With regular use of oil, the functioning of all body systems is normalized. It is used in the manufacture of mayonnaise, other sauces, baking, etc.

Salads with vegetable oil must be prepared all year round. In winter, you can use frozen vegetables and fruits. It is advisable to serve salads to the table every day. Remember that salads are a storehouse of vitamins, organic acids and mineral salts.

How to prepare salads with vegetable oil - 15 varieties

This bright, beautiful salad will appeal to all vegetable lovers. It's light, lean and made with the simplest ingredients. The greens will come with a unique aroma.

Ingredients:

• Tomatoes, cucumbers - 2 pcs.
• Vegetable oil - 2 tbsp. l.
• Young garlic - 3 stalks
• Radishes - 5 pcs.
• Green onions, lettuce, dill - a bunch each
• Salt, vinegar - to taste

Preparation:

Cut cucumbers and tomatoes into semicircles, radishes into circles. Finely chop the greens.

Combine all ingredients. Season with vinegar, oil and salt to taste. After cooking, serve immediately.

Delicate egg salad, juicy chicken breast, fresh vegetables with tasty dressing - decoration for the holiday table

The salad is delicious, tender, light salad. All ingredients are cut into strips.

A very satisfying salad and at the same time dietary.

Cucumbers and zucchini add freshness to the salad, pickled onions add sourness. Even zucchini with a neutral taste becomes juicy and aromatic. A dressing of soy sauce and vegetable oil, with the addition of garlic, gives the salad a special piquancy.

Ingredients:

• Eggs - 3 pcs.
• Chicken breast - 1 pc.
• Onion - 1 pc.
• Small zucchini - 1/4 part
• Fresh cucumbers - 2 pcs.
• Soy sauce, vegetable oil - 3 tbsp. l.
• Garlic - 2-3 cloves
• Green salad - 3-4 leaves
• Pepper and salt - to taste

Preparation:

Bake three egg pancakes. Break one egg at a time into a bowl, add a little salt and beat the mixture. Pour into a preheated and greased frying pan. Fry on both sides. After cooling, stack the pancake one on top of the other. Cut into wide strips and cut into strips.

Cut the boiled chicken breast into strips. It should be well saturated with the filling. Cut the remaining ingredients into equal size strips as well.

To make bitter onions very tasty, chop them finely, pour boiling water over them, add a spoonful of vinegar and leave for 5-10 minutes. Drain the water. It will become marinated and crispy.

Prepare salad dressing.

Mix oil, soy sauce, add chopped garlic. Stir the mixture, add pepper, salt, chopped herbs.

Pour the dressing into the mixture, toss the salad and serve.

The salad is rich in proteins, filling, nutritious and healthy. It can be not only a snack, but also a complete lunch. Thanks to herbs and spices, it is aromatic and fragrant.

Ingredients:

• Green beans (frozen) - 400 g.
• Chicken fillet - 300 g.
• Vegetable oil - 3 tbsp. l.
• Cherry tomatoes - 8 pcs.
• Green onion - 2 stalks
• Lemon juice - 2 tbsp. l.
• Garlic - 2 cloves
• Spices - to taste
• Greens - optional

Preparation:

Boil the chicken breast, cut into small pieces.

Rinse the beans, cut them, cook until tender. Drain in a colander and cool.

Place chicken breasts, boiled beans, chopped tomatoes, chopped garlic and fresh herbs in a bowl.

Pour oil, lemon juice over the ingredients, sprinkle with a lot of different spices and mix the salad.

The salad is not heavy, despite the presence of beans, and is nutritious. Delicious onions and peppers soaked in lemon juice.

Ingredients:

• Cucumber and tomato - 1 pc.
• Canned beans - 1 can
• Sweet pepper - 1 pc.
• Vegetable oil - 2-3 tbsp. l.
• Onions - 1 pc.
• Salt and pepper - to taste
• Lemon juice - 1/2 cup

Preparation:

Place onion and pepper in a large bowl, cutting into half rings.

Pour plenty of lemon juice over the vegetables and leave to marinate for 5 - 7 minutes.

Rinse the beans and place in a separate bowl. Add cucumber and tomato, cutting into small pieces.

Drain the lemon juice from the pickled vegetables and add to the mixture.

Pour oil over the mixture, sprinkle with ground pepper and stir.

It is better to salt the salad not in a common salad bowl, but separately in each plate.

Country salad made from the simplest ingredients - a godsend for Lent

The salad is prepared quickly all year round. Crispy cabbage, green onions and carrots in the cabbage decorate the salad.

Ingredients:

• Sauerkraut - as needed
• Potatoes - 2 pcs.
• Onions - 1 pc.
• Salt and green onion - to taste

Preparation:

Boil the potatoes in their jackets, cut into medium-sized cubes. Add sunflower oil to hot potatoes for better soaking. Cut the onion into rings.

Place cabbage, potatoes, onions and chopped green onions in a common salad bowl. Add more vegetable oil and a little salt.

The salad is tender, sweet and sour, high in calories, with a lot of vitamins. It is beautiful and even decorates the holiday table.

Adding chicken fillet to the salad provides calories and enriches the taste.

Ingredients:

• Chicken fillet - 0.5 kg.
• Beijing cabbage - 1 head
• Chicken fillet - 500 g.
• Egg, pomegranate - 1 pc.
• Sunflower oil - 4 tbsp. l.
• Garlic - 2 cloves
• Greens - 1 bunch
• Salt - to taste
• Apple vinegar 9% - 4 tbsp. l.

Preparation:

Boil or bake chicken fillet with spices, cut into small pieces.

In a deep bowl, place pieces of fillet, Chinese cabbage chopped into thin strips, and add some salt. Finely chop the greens and add to the mixture.

Peel the pomegranate and leave a handful of seeds to decorate the salad. Place the rest in the salad. Add chopped garlic and salt.

Season the salad with oil and apple cider vinegar and stir. The salad is decorated with boiled egg slices and pomegranate seeds.

The salad is very filling. It can be prepared with different meat ingredients. Veal can be replaced with lamb, chicken breast, tongue. In winter, replace fresh cucumbers with pickled ones, use any other greens instead of green onions and dill.

Ingredients:

• Veal - 500 g.
• Cucumbers - 4 pcs.
• Garlic - 4 cloves
• Vegetable oil - 3 tbsp. l.
• Onions - 1 pc.
• Green onions - 1/2 bunch
• Salt, pepper, coriander, cilantro, dill - to taste

Preparation:

Cut the meat into strips. Fry in a frying pan in oil at high temperature. Add crushed garlic and onion, chopped into half rings. Simmer for about five minutes.

Cut the cucumbers into strips, tear the greens into fragments with your hands. Add all ingredients to meat and stir.

Mix veal with cucumbers. For juiciness, pour oil over the salad, adding garlic and pepper. Be sure to add green onions and cilantro for flavor.

The salad is light, juicy, and quick to prepare.

Ingredients:

• Crab sticks - 230 g.
• White cabbage - 300 g.
• Onion - 1 pc.
• Fresh cucumbers - 3 - 4 pcs.
• Canned corn - 150 g.

For refueling:

• Soy sauce and vegetable oil - 3 tbsp. l.
• Ground pepper - to taste
• Garlic - 2 cloves

Preparation:

Cut the cabbage into strips and the onion into half rings. Cucumbers and crab sticks - in thin strips. Place all ingredients in a common bowl.

Prepare the dressing. Pour sunflower oil and soy sauce into a small bowl, add chopped garlic, pepper and whisk the mixture. Add the dressing to the salad and let sit for a few minutes. The salad must be marinated.

The salad is hearty and quite light, made from the most famous, popular ingredients that combine perfectly with each other.

Ingredients:

• Loaf - 200 g.
• Chicken fillet -250 g.
• Hard cheese - 150 g.
• Cucumbers - 300 g.
• Onion - 150 g.
• Green salad - 1 bunch

For refueling:

• Vegetable oil - 4 tbsp. l.
• Garlic - 3 cloves
• Salt, pepper - to taste
• Vinegar 6% - 1 tbsp. l.

Preparation:

Disassemble the boiled fillet into fibers. Cut the loaf into small cubes and fry in a frying pan. Cut the cucumbers into small strips, the onion into half rings, and grate the cheese. Tear the green salad into small pieces.

If the onion is bitter, then fill it with cold water and soak for ten minutes. Rinse under running water and the bitterness will disappear.

Preparing the dressing:

Pour oil into a small container, add salt, vinegar, chopped garlic and ground pepper.

Combine all ingredients, pour over prepared dressing and serve.

To preserve the crispy properties of the croutons, the salad must be mixed when serving.

Rucolla gives the salad an original nutty taste with bitterness and a unique aroma. It is rich in a complex of microelements necessary for the body. Breakfast with salad charges the body with energy for the whole day. Brynza is also very healthy.

Ingredients:

• Arugula - 100 g.
• Cheese cheese - 150 g.
• Cherry tomatoes - 100 g.
• Vegetable oil - 2 tbsp. l.
• Ground pepper - to taste

Preparation:

Place the herbs on plates and place the tomatoes cut into two pieces on top. Cut the cheese into small cubes and place on top of the tomatoes.

Pepper and sprinkle with vegetable oil. Salad ready.

The salad is light, popular with an interesting, unusual dressing.

Ingredients can be changed to suit taste. Olive oil can be replaced with other vegetable oil, honey with sugar. Mustard can be used in any strength and in any proportion.

Ingredients:

• Young cabbage - 200 g.
• Eggs - 4 pcs.
• Cucumbers - 180 g.
• Radish - 150 g.
• Dill - 20 g.
• Green onion - 40 g.
• For refueling:
• Olive oil - 25 g.
• Sour cream 12-15% - 100 g.
• Honey - 10 g.
• Mustard - 15 g.
• Lemon juice - 15 g.
• Salt - 4 g.

Preparation:

Chop the cabbage, cut the cucumbers into half rings, and the radishes into small pieces. Finely chop the dill, green onions and boiled eggs.

Prepare the dressing. Mix olive oil, lemon juice, honey, mustard and salt. Stir the mixture and add sour cream.

Season the salad, add salt to taste and serve immediately.

Beans and chicken add richness to the salad. Using this dish you can quickly remove hunger.

Ingredients:

• Chicken fillet - 500 g.
• Vegetable oil - 50 g.
• Beans in their own juice - 300 g.
• Tomatoes - 250 g.
• Peking cabbage - 150 g.
• Garlic - 4 cloves
• Salt - to taste

Preparation:

Boiled fillet, cut into pieces. Chop the Chinese cabbage and cut the tomatoes into cubes. Mix everything and add beans to the mixture, draining the liquid. Add oil, salt, chopped garlic and mix. Salad ready.

Salad with herring can also be tasty and popular.

Ingredients:

• Herring fillet - 1 pc.
• Large tomato, sweet yellow pepper, onion - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Vinegar - 1 hour. l.
• Pepper, salt - to taste
• Lettuce leaves

Preparation:

Cut the herring fillet into pieces, the tomato into 4 slices. Cut the onion into slices, the pepper into narrow strips.

Make a slit in the center of the tomato circle and insert an onion ring. Place several strips of pepper and 1-2 slices of herring into the ring. Place lettuce leaves. The dish will be very beautiful and elegant.

To prepare the dressing, mix oil, vinegar, pepper, salt and pour over the salad.

Salad "Miass" for friends - tasty, simple, unforgettable

The salad is prepared in small quantities, mainly for a small company. Can be served in tartlets.

Ingredients:

• Meat - pork - 300 g.
• Pickled cucumbers, onions - 300 g each.
• Vegetable oil - as needed
• Salt and pepper - as needed

Preparation:

Cut the meat, onions, and cucumbers into equal medium-sized cubes.

Fry onions and pickles. Stew the meat, combine the ingredients, salt and pepper, add oil, stir. Salad ready.

Salad with tongue and mushrooms is a healthy, satisfying delicacy

Tongue is a delicacy and contains many vitamins and microelements. Mushrooms are a storehouse of substances beneficial to the body. Spices add flavor to the tongue.

Vegetables are the succulent parts of plants suitable for consumption. They are rich in valuable vitamins and are widely used in cooking. They are used to prepare all kinds of snacks, toppings for homemade baked goods, first and second courses. In today's publication we will take a closer look at several recipes for vegetable salad with vegetable oil.

Option with tomatoes and cucumbers

This tasty and refreshing snack has an extremely simple composition and a pleasant, refreshing taste. It goes well with meat or fish dishes, which means it will be a good addition to a seed lunch. To create it you will need:

• 200 grams of cucumbers.
• 200 g tomatoes.
• Herbs, salt, garlic and vegetable oil (to taste).

Tomatoes and cucumbers are thoroughly washed in running water, dried and cut into beautiful slices. Then they are mixed in one bowl, sprinkled with chopped herbs, salted and poured with aromatic vegetable oil. The finished appetizer is mixed with crushed garlic and served. The calorie content of a vegetable salad dressed with vegetable oil, the recipe for which is discussed just above, is 25 kcal/100 g.

Option with zucchini and cabbage

This interesting and very juicy snack has a unique vitamin and mineral composition. It has a pleasant slightly sour taste and a light aroma of freshness. To create it you will need:

• 200 grams of young zucchini.
• 2 small fresh cucumbers.
• Half a small cabbage fork.
• Medium bell pepper.
• Large red or pink tomato.
• 1 tbsp. l. aromatic vegetable oil (ideally olive).
• 1.5 tsp. natural lemon juice.
• A clove of garlic.
• Dill, onion and salt.

To reproduce this vegetable salad recipe with vegetable oil, you need to start by preparing the main ingredients. Zucchini, cucumbers, tomatoes, bell peppers and cabbage are washed in running water and lightly dried. Then all the vegetables, with the exception of tomatoes, are chopped into thin strips and placed in a deep bowl. Chopped herbs, crushed garlic and peeled tomato slices are also sent there. All this is seasoned and sprinkled with aromatic vegetable oil mixed with lemon juice. The energy value of this snack is 33 kcal/100 g.

Option with green tomatoes and carrots

This appetizer will certainly not escape the attention of those who prepare for the winter. A recipe for vegetable salad seasoned with vegetable oil allows you to profitably process a large harvest of tomatoes. To do this you will need:

• 2 kilos of green tomatoes.
• 2 carrots.
• Onion.
• 500 grams of bell pepper (preferably red).
• 2 tbsp. l. granulated sugar.
• 1 tbsp. l. fine crystalline kitchen salt.
• 3 tbsp. l. 9% vinegar.
• 100 milliliters of vegetable oil.
• 2 cloves of garlic.
• A dozen black peppercorns.

Vegetables are washed, peeled and seeded if necessary, and then chopped. Tomatoes are cut into quarters, onions into small cubes, peppers into strips. The carrots are processed using a medium grater. Place all this in a deep saucepan. Sugar, salt, chopped garlic, vinegar, black peppercorns and oil are also sent there. The future salad is brought to a boil and boiled for a quarter of an hour. Then it is placed in sterile jars, rolled up and sent for storage. The energy value of a serving of this snack is 426 kcal.

Option with red cabbage

This recipe for vegetable salad with vegetable oil will be useful for those who are constantly struggling with extra pounds. The dish prepared using it is not only healthy and tasty, but also low in calories. To make a similar snack, you will need:

• 200 grams of red cabbage.
• 200 g tomatoes.
• 200 grams of fresh cucumbers.
• 200 g bell pepper (preferably green).
• 150 grams of red onion.
• Olive oil and fine crystalline salt (to taste).

The washed vegetables are cut into very thin strips and mixed in a deep salad bowl. The required amount of salt and vegetable oil is sent there. The energy value of 100 grams of such a snack is about 69 kcal.

Option with cauliflower and Brussels sprouts

Those who adhere to a low-calorie diet will certainly find the following recipe for a vegetable salad dressed with vegetable oil useful. To prepare this delicious fortified dish, you will need:

• 300 g each of Brussels sprouts and cauliflower.
• Bulgarian sweet pepper.
• 100 grams of boiled champignons.
• 4 radishes.
• A small onion.
• A bunch of parsley, celery and lettuce each.
• 1 tsp. natural lemon juice.
• 2 tbsp. l. aromatic vegetable oil.
• Fine kitchen salt (to taste).

The washed cabbage is doused with boiling water and cut into fairly small pieces. Then add plates of boiled mushrooms, strips of pepper, slices of radish and chopped onions. Chopped herbs, salt, citrus juice and vegetable oil are also sent there. The energy value of 100 grams of such a snack is 60 kcal.

Option with beets and potatoes

This appetizer, better known as vinaigrette, can be prepared not only for adults, but also for children. A recipe for a vegetable salad dressed with vegetable oil requires the use of a specific food set. Therefore, before starting the process, be sure to check whether you have all the necessary components on hand. In this case you will need:

• Large beets.
• 4 potatoes.
• 2 carrots.
• 5 tbsp. l. sauerkraut.
• A small onion.
• Pickled cucumber.
• 1 tbsp. l. finely chopped greens.
• 1/3 cup of any aromatic vegetable oil.
• Fine salt (to taste).

The washed root vegetables are placed in separate saucepans, filled with water, placed on a working stove and boiled until soft. The finished vegetables are cooled to room temperature, peeled, cut into small cubes and placed in a salad bowl. Chopped onions, slices of pickled cucumber and sauerkraut are also added there. All this is added, sprinkled with chopped herbs and poured with vegetable oil. The energy value of a 150-gram serving of vinaigrette is 100 kcal.

Option with green peas and beets

We advise lovers of dietary dishes to pay special attention to another very interesting recipe for vegetable salad seasoned with vegetable oil. You can see a photo of such a dish a little later, but now let’s figure out what is needed to prepare it. This snack includes:

• 300 grams of beets.
• Medium bulb.
• 300 grams of carrots.
• 200 g pickled cucumbers.
• 400 grams of potatoes.
• Vegetable oil, any fresh herbs and salt.

Root vegetables are rinsed under the tap, placed in different saucepans, filled with cool water, brought to a boil and boiled until soft. The prepared vegetables are cooled to room temperature, peeled, cut into approximately equal cubes and combined in a deep salad bowl. Green peas, finely chopped onion and pieces of pickled cucumber are also placed there. All this is salted and poured with vegetable oil. The finished snack, the energy value of which is 62.8 kcal/100 g, is decorated with chopped herbs and served for lunch.

Option with fresh frozen peas

The appetizer, made using the technology described below, is somewhat reminiscent of Olivier. But unlike the latter, there is no sausage, no mayonnaise, or boiled meat. Thanks to this, it turns out to be lower in calories and healthy. Since this recipe for vegetable salad with vegetable oil requires the use of a certain set of products, make sure in advance that you have in your kitchen:

• 3 potatoes.
• 2 carrots.
• 150 grams of green peas (fresh frozen).
• 5 pickled cucumbers.
• Medium apple.
• Flavored vegetable oil and kitchen salt (to taste).

Potatoes and carrots are boiled in their uniforms. The softened root vegetables are removed from the pan with boiling water, cooled to room temperature, peeled, cut into not too large cubes and placed in a deep salad bowl. Pieces of pickled cucumbers and chopped apples are also sent there. At the final stage, boiled green peas, salt and vegetable oil are poured into a common bowl. The energy value of a serving of this snack is 180 kcal.

Option with beets and broccoli

This simple recipe for preparing a vegetable salad dressed with vegetable oil will probably end up in the personal cookbook of young ladies who watch their own figure. It allows you to relatively quickly make a healthy low-calorie snack suitable for a diet menu. To create such a dish you will need:

• 100 grams of beets.
• 10 milliliters of lemon juice.
• 300 g fresh broccoli.
• 200 grams of carrots.
• 30 milliliters of vegetable oil.
• Sugar, salt, onion and parsley (to taste).

Carrots and beets are washed, peeled, processed using a medium grater and combined in a deep salad bowl. Finely chopped broccoli, sugar, salt and chopped herbs are also placed there. All this is topped with citrus juice and vegetable oil. The energy value of one serving of this snack is 108 kcal.

Option with olives

This interesting appetizer is prepared from simple and easily accessible ingredients, sold in any modern grocery store. To make five servings of vegetable salad seasoned with vegetable oil, the step-by-step recipe for which will be described below, you will need:

• 300 grams of fresh Brussels sprouts.
• 100 g carrots.
• 70 grams of olives (pitted).
• 60 g green peas (canned).
• 300 grams of sweet multi-colored peppers.
• 300 g boiled potatoes.
• 150 grams of ripe tomatoes.
• 15 milliliters of aromatic vegetable oil.
• 5 ml table vinegar.
• Lettuce leaves and salt.

Step No. 1. Washed The cabbage is poured with cool water and boiled until tender. At the same time, it is slightly salted so that it does not turn out tasteless.

Step No. 2. Boiled The potatoes are peeled and cut into not too large pieces.

Step No. 3. B In a deep salad bowl, combine grated carrots, olive slices, tomato slices, bell pepper half rings and prepared cabbage.

Step No. 4. There they send pieces of potatoes, salt and vinegar mixed with vegetable oil.

Step No. 5. Ready The appetizer is placed on a plate lined with fresh lettuce leaves and decorated with canned green peas.

The energy value of one serving of this dish is only 70 kcal.

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.).

In order to parade around the streets in summer in open outfits and short skirts, you need to prepare your figure for the hot season in advance. I propose to lighten your diet a little and include in it a very tasty vegetable salad with vegetable oil. This recipe for weight loss will not only correct your figure, but also saturate the body with healthy vitamins, because it contains only fresh vegetables and no chemicals.

The most important thing is that this salad from fresh vegetables is easy to prepare and it is better to eat it freshly prepared, so the vegetables do not have time to lose their beneficial properties. So, chop all the vegetables, mix in a common bowl, the only thing is to squeeze the cabbage a little, add spices and season the salad with vegetable oil, but you can use olive oil. A light salad can be consumed at any time of the day and it will only have a positive effect on your body. Well? Let's cook?

Recipe Information

• Nutritional value per 100 g:
  • Calorie content:55.92 kcal
  • Fat:3.54 g
  • Proteins:1.49 g
  • Carbohydrates:4.52 g

• fresh cabbage - 300 g;
• fresh tomato - 1 pc.;
• bell pepper - 1 pc.;
• vegetable oil - 2-3 tbsp. l.;
• dill greens - 1/2 bunch;
• lemon juice - 1 tsp;
• salt, ground black pepper - to taste.

Preparation

1. First, prepare all the necessary vegetables for the salad.


2. Remove the partitions with seeds from the bell pepper, wash and cut into small cubes.


3. Finely chop fresh cabbage. Then, transfer it to a bowl, add one pinch of salt to it and press with your hands until it softens and releases a small amount of juice. Do not drain the juice, this will make the vegetable salad juicier and tastier.


4. Wash the fresh tomato, remove the stem and, like bell peppers, cut into small cubes.


5. Finely chop the dill. You can add other herbs to taste, for example: green onions, parsley.


6. Transfer all the chopped vegetables and herbs to the cabbage.


7. Add salt, ground black pepper and pour over freshly squeezed lemon juice.


8. Mix everything well, season the vegetable salad with vegetable oil.

Step 1: Prepare the lettuce leaves.

Rinse the lettuce leaves thoroughly under running water, removing sand and soil. Then shake off the ingredient to remove excess moisture. If you prepare the salad in a very simple way, you can tear the greens into small pieces with your hands. Or you can place them on a cutting board and chop them with a knife.

Step 2: prepare the bell pepper.

Rinse bell peppers with warm water. Then remove the tail and cut out the core with the seeds, as it is inedible. Rinse the rest again inside and out, and then cut the vegetable into strips or cubes. It is also worth noting that bell peppers look very impressive in any dish if cut into rings.

Step 3: prepare the tomatoes.

Rinse the tomatoes thoroughly; it is best to use a special sponge to ensure that all dirt is removed. Cut the tomatoes into large pieces, this is how they will look most appetizing. But remember to carefully cut out the seal that is left behind the tail.

Step 4: prepare the cucumber.

Fresh cucumber, like all other vegetable ingredients before it, must be washed with special care. Trim the ends on both sides. And then be sure to try to see if the skin is bitter. If it is bitter, even just a little, it needs to be peeled off, leaving only the pulp. Cut the prepared cucumber into small pieces or thin slices.

Step 5: Prepare the green onions.

Rinse the green onions with water, cut off the white part, and cut the rest into small rings. Important: This ingredient can not be added to the salad itself, but left aside on a separate plate so that only those who want it can add it.

Step 6: Prepare the onions.

To prepare this dish, red, lettuce or Crimean onions are best suited. Just as always, you need to peel the husks off it, and then cut it into any pieces convenient for you. Important: if you took regular onions, it is better to scald them before adding them to the salad, this will remove excess bitterness.

Step 7: Prepare the radishes.

Wash the radishes, cut off the tail and the remaining tops. Without removing the scarlet peel, cut the ingredient into circles. Important: Since when we add radishes to the salad, we do not remove the peel, rinse it with a brush, removing any adhering grains of sand.

Step 8: mix vegetable salad with oil.

You can mix this salad up however you like. You can simply put all the ingredients in one large plate, add salt, add oil and mix well. I propose to put out a beautiful dish of vegetables. To do this, first add lettuce leaves to the bottom of the dish, lightly salt them, and then arrange the remaining vegetables beautifully. For example, you can pour cucumbers with radishes and onions into the center, arrange tomato slices around the edges, and add bell peppers in a heap in the center. Then salt all this beauty and pour vegetable oil on top.

Step 9: Serve vegetable salad with butter.

Be sure to serve the vegetable salad as soon as you prepare it, otherwise the vegetables will lose all their juiciness and freshness. Eat it as a side dish or as an independent dish. Despite its simplicity, such a salad will certainly become the king of the table.
Bon appetit!

Those who cannot imagine their life without sour cream or mayonnaise, of course, can use this dressing instead of vegetable oil.

When purchasing salad ingredients in a store, be especially careful, because the taste of the dish you prepare depends on the quality of the vegetables.

This salad should not be stored for a long time; after just a day, the vegetables become not as tasty and juicy as they were in the first hours after preparation.