Vegetable salads. Vegetable salads

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

Before making a salad, be sure to thoroughly wash and cut the vegetables. They may also undergo some cooking. For example, for beet salad, beets are boiled or baked. There are many warm salads, in which vegetables are also processed - for example, onions are sautéed with carrots. Of course, the healthiest vegetable salads are mixtures of raw ingredients.

Vegetables in salads go well with any food - meat, poultry, fish, seafood, mushrooms, cheese, nuts, herbs, eggs.

The taste of the salad is largely determined by the dressing used. The number of dressings for vegetable salads is amazing in its diversity. These are not only well-known vegetable oils, sour cream, mayonnaise, yogurt, but original healthy sauces, which are prepared from healthy ingredients and significantly benefit from fatty mayonnaise. For example, a salad from Chinese cabbage, potatoes, eggs, cucumber and green beans can be seasoned with peanut sauce, which is made from peanuts, fish sauce, honey, coconut milk, onion, garlic and hot red pepper. Another original version For healthy eating– ginger dressing. It can be refilled carrot salad. To prepare ginger dressing, ginger and nuts are crushed and mixed with oil, honey and lemon juice.

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

For salads with added seafood, as well as almost any recipes oriental cuisine Soy sauce is suitable. It can be used as a “mono” component, or you can add rice vinegar and sesame oil.

You can also use vegetable oil for dressing. Just remember that the best option- This olive oil, the basis Mediterranean cuisine, which is rightfully considered the most healthy cooking peace. Garlic, mustard and lemon dressings are also in the forefront. The salad will get a piquant taste by using sesame oil and grape seed oil.

In addition to the classic combination of cucumbers and tomatoes with sour cream, you can choose other, more complex and interesting vegetable salad bases. For example, add seafood, fish, legumes, herbs and other ingredients to them. Sometimes a vegetable salad is so interesting and tasty that it looks very organic on the holiday table.

Light vegetable salad without mayonnaise

You will need:

• fresh sorrel leaves – 50 g;
• tomato – 1 pc.;
• fresh strong cucumber – 1 pc.;
• bell pepper – half a pod;
• lime juice – 1 dessert spoon;
• red onion - half a head;
• vegetable oil – 2 dessert spoons;
• sea ​​salt.

Preparation:

1. Leaflets young sorrel rinse, dry, chop finely.
2. Cut the pepper in half. Remove the stem and seeds. Chop the remaining part into strips.
3. Roughly chop the tomato along with the skin. Grind the cucumber in the same way.
4. Chop the red onion into thin half rings.
5. Mix all products in a wide bowl.
6. Pour the oil mixture over everything lime juice And sea ​​salt. Mix.

Such salads without mayonnaise can even be added to the diet menu.

Greek salad with classic dressing

Ingredients:

• cucumber - 2 pcs. (large);
• tomato – 2 pcs. (with dense pulp);
• bell pepper – 1 pod (red or yellow);
• Crimean onion – 1 head;
• pitted olives – 20 pcs.;
• Feta (cheese) – 80 – 100 g;
• ground oregano – 0.5 small. spoons;
• high-quality olive oil – 3 – 4 dessert spoons;
• lime/lemon juice – 1.5 dessert spoons;
• salt and pepper mixture.

Preparation:

1. Cut cucumbers and tomatoes into arbitrary cubes. If vegetables have thick skins, you should remove them in advance.
2. Cut it the same way Bell pepper.
3. Chop the blue onion (Crimean) into thin quarter rings.
4. Cut large olives in half, leave small ones whole.
5. Combine ingredients and mix. Send to them large cubes cheese.
6. In a separate bowl, beat the butter with citrus juice. Add oregano, salt, pepper mixture.
7. Pour the resulting mixture over the salad.

You can sprinkle extra on top ready-made snack a pinch of oregano.

With eggplants

Ingredients:

• blue eggplants – 2 pcs.;
• small cherry tomatoes - 1 full glass;
• juicy salad pepper– 1 – 2 pods;
• goat cheese– 200 – 250 g;
• salad onion - 1 head;
• seasonal greens – 1 bunch;
• garlic – 3 cloves;
• odorless oil - for frying;
• linseed oil(cold pressed) – 50 ml;
• lemon – ½ piece;
• classic soy sauce – 2 dessert spoons;
• dry herbs – 1 – 2 pinches;
• sugar – 1 small. spoon.

Preparation:

1. Wash and cut the “blue” ones into thin rounds. Sprinkle them with salt and leave for 1 hour. Wash the slices and dry.
2. Fry the eggplant pieces on small quantity odorless oils. Place on paper napkins. When the slices have cooled, rub them with garlic or simply sprinkle with crushed product.
3. Cut the onion into smaller pieces, pour in the juice from half a lemon. Leave the vegetable to marinate for a quarter of an hour.
4. Remaining vegetable ingredients cut into large slices.
5. Chop the goat cheese into neat and approximately equal-sized cubes.
6. Chop the greens randomly.
7. Mix all.
8. In a separate bowl, combine sugar, herbs, flaxseed oil, soy sauce and a few drops lemon juice. The latter will allow you to do without additional salt.

Season the vegetable salad with eggplants with the resulting aromatic sauce.

Cooking with shrimp

Ingredients:

• ripe tomatoes – 150 g;
• fresh cucumbers – 150 g;
• peeled shrimp of any size – 150 g;
• Cheese cheese – 100 g;
• Iceberg (salad) – 100 g;
• cilantro – ½ bunch;
• olive oil, balsamic vinegar, salt - for sauce.

Preparation:

1. Cook the shrimp until tender. If they are boiled and frozen, 3 to 4 minutes in boiling water will be enough. If previously untreated – 10 – 12 minutes.
2. Cut off the stems of the cilantro (you can throw them away), and finely chop the remaining leaves.
3. Cut cucumbers and tomatoes as desired. Chop the cheese into cubes.
4. Tear the salad with your hands.

Mix all. Season with vinegar, oil and salt sauce.

Salad with avocado and cucumber for the holiday table

Ingredients:

• fresh lettuce leaves– 1 small bunch;
• fresh cucumbers – 2 pcs.;
• ripe soft avocado – 2 pcs.;
• olives – ½ tbsp.;
• fresh dill – 1 bunch;
• olive oil – 2 dessert spoons;
• coarse salt.

Vegetable salad – popular dietary dish containing a large number of vitamins and minerals. Vegetables have a beneficial effect on the stomach, facilitating the digestion of food and the absorption of proteins, fats and carbohydrates. The ancient Romans were among the first to prepare salads, using olive oil, onions, endive and honey. In the Middle Ages, garlic, parsley and peppermint were also used. Vegetable salads, due to the availability and variety of ingredients, can boast of almost the most big amount all kinds of recipes. To prepare salads, you can use asparagus, tomatoes, peppers, garlic, green onions, parsley and many other vegetables in combination with vinegar, vegetable oil, sour cream, mayonnaise and salt. Ready dish Most often served cold with fried meat or as a snack.

There are 651 recipes in the "Vegetable salads" section

Broccoli salad with carrots and garlic

Broccoli is very popular among those who follow a healthy diet and lose weight. It contains a lot of protein, and protein nutritional properties approaches the protein of meat. To get acquainted with healthy cabbage, we invite you to master a simple salad recipe from...

Cauliflower salad with tomatoes and eggs

This simple cauliflower salad recipe with tomatoes and hard-boiled eggs can be served as a main dish for dinner or lunch. To prevent the vegetable salad from being bland, season it with mustard and thick balsamic sauce. Easy to learn, tasty and...

Salad with feta cheese and lentils

Salad with feta cheese and lentils gives a palette of tastes, including the sharpness and sweetness of Yalta onions, the saltiness of feta cheese, the juiciness of tomatoes and bell peppers. Balances everything boiled lentils. It does not have its own well-defined taste, which is in vegetables...

Baked pumpkin salad with beets and cheese

Recipe light salad from baked vegetables with the addition of salty cheese, it can be served as a side dish for meat or fish. For salad dressing, mix vegetable oil (olive or sunflower) with soy sauce and balsamic vinegar. This sauce is...

Vegetable salad with avocado, mango and corn

A recipe for an unusual vegetable salad, which includes avocado, mango, corn and herbs. It will take very little time to prepare it, and as a result you will have a tasty, bright, juicy salad, which you immediately want to eat. ...

Moroccan carrot salad with cumin

An interesting recipe for carrot salad with cumin exists in Moroccan cuisine. The set of ingredients for the salad is minimal. All you need is a few sweet carrots, coarsely chopped and blanched, and a spicy oil dressing. Products in the recipe are calculated...

Sweet Potato, Carrot and Sunflower Seed Salad

Raw salad, incredible healthy root vegetables It has a pleasant taste and an interesting, bright appearance. It can be used as a light snack or a full lunch(if you are on a diet). Thanks to the sweet potato, which contains...

Celery and carrot salad

The most delicate and aromatic of all root seasonings is celery. It has a positive effect on the human body, for example, it increases tone. Typically, celery root is added to salads, broths, soups and stews. We offer a trial...

Watermelon salsa with cheese and corn

Watermelon salsa is regular recipe watermelon salad with vegetables and the most common salad dressing. Instead of cheese, you can use any young cheese pickled cheese according to your taste. Add a little to the salad for extra spice Worcestershire sauce, but if...

Chinese cabbage salad with egg, sesame and tomatoes

The recipe for Chinese cabbage salad is light and original in design, the preparation of which does not take much time. Salad dressing with lemon and red pepper will give the dish a special piquancy. Sesame will add an extraordinary taste to the salad. If in...

Greek salad classic

Classical Greek salad prepared from fresh vegetables, adding greens according to the season. In addition to vegetables and herbs, diced pickled cheese (feta, feta cheese) and olives are added to the salad. To this salad you can add lettuce leaves cut into checkers, fresh...

Spring salad with Adyghe cheese and linseed oil

The most common recipe for a spring salad of vegetables and herbs can be enriched by adding Adyghe cheese. The dish is not only healthy and tasty, but also beautiful. Adyghe cheese can be replaced with feta cheese or Imeretian cheese. The main thing is that the cheese is...

Beet salad with sour cream and horseradish sauce

Grated table horseradish gives a spicy pungency, and sour cream softens the taste of horseradish. Fresh dill gives aroma. Generally beet salad, prepared according to this recipe, turned out to be very satisfying due to the cheese and eggs. By the way, cooking beets has its small...

Salad with sauerkraut and potatoes

Salad with sauerkraut and potatoes can be served as a side dish for meat or fish. For dressing, be sure to take aromatic sunflower oil. With him coleslaw it turns out really tasty. If sauerkraut You may find it too salty...

Salad with celery and green peas

To maintain the body's strength it will be healthy salad with celery and green peas. Sometimes it is simply called green for saturated color ingredients. The vegetable salad turns out to be unusually light, so it will fit perfectly into the diet of those who follow...

Sauerkraut salad with onions

A recipe for sauerkraut salad, which can be served as a side dish with sausages or other meat dishes. In addition to the cabbage, add grated carrots and thinly sliced ​​onions to the salad bowl, and if the cabbage turns out to be too sour, then it must be washed and...

Waldorf salad with celery

The salad was first served at the Waldorf-Astoria Hotel, which explains its name. The hotel itself has been built. The owner of the hotel in Manhattan in New York is the descendants of immigrants from the German village of Waldorf John Jacob Astor IV. It is not known for certain whether...

Layered salad with cottage cheese, fresh vegetables and walnuts

Fresh vegetables are a storehouse of vitamins and useful substances. Therefore the recipes vegetable dishes should be included in your diet daily. For example, in the form of salads and snacks. Cottage cheese goes well with cucumbers, radishes, and carrots. The piquancy of this salad comes from...

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 cooking simple salads from vegetables that can be varied with delicious additives - 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 for vegetable dishes made from fresh ingredients are:

• lettuce leaves, cucumbers, tomatoes, bell peppers - 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 ingredients and exquisite sauces. Then all guests and household members will be satisfied and ask for more.

Fresh cucumber salad

Summer taste has 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 of a 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.;
• sweet pepper – 2 pcs.;
• White cabbage– forks;
• cauliflower - head;
• 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

The salad has a light sweetness and a pleasant refreshing taste. fresh tomatoes. You can prepare it with the addition of cream soft cheese mozzarella 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 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 with your hands small pieces.
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 with soy sauce, so there is no need to salt 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

A tasty dish rich in vitamins is cabbage salad 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;
• onion- 1 PC.;
• tomatoes – 5 pcs.;
• vegetable oil – 60 ml;
• Apple 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. The result is a rich dish that looks appetizing and 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 cooking light snack promoting 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.

Video

How many various recipes delicious culinary dishes You can make it from what grows in your garden! Even the most experienced chef does not know the exact number of possible recipes! And we can talk endlessly about the health benefits of salads made from fresh vegetables and fruits. Each of the vegetable ingredients of the salad gives, in addition to flavor shades, also useful microelements, vitamins, a solar boost of vigor and good mood.

It is noteworthy that culinary delights, based on plant products, is always an economical option to feed your family deliciously. Even if you do not grow vegetables and herbs in your garden, but buy everything on the market, the cost of private agricultural products is an order of magnitude cheaper than goods from famous European or domestic food manufacturers.

Many housewives are attracted to the process of preparing dishes from plant products because salad compositions are appropriate both in daily menu, and on the festive table.

It is important, of course, to cook them correctly! So that all the healthy ingredients are preserved to the maximum, so that it is tasty and satisfying.

The recipes below and the chef’s invaluable advice will tell you how to complete this task correctly. It is these chef’s comments that will make it easy to cope with preparing vegetable salads!

How to prepare a salad from fresh vegetables - 15 varieties

Cabbage is a must-have product on every table. And the more often this vegetable dominates your diet, the healthier your body will become. Cabbage in the garden various types and all varieties are grown. And an endless variety of salads have been invented from it!

Ingredients for 4 servings:

• White cabbage - 1 kg;
• Greens (dill, parsley, basil, etc.) - 1 bunch assorted;
• Homemade cucumber - 4-5 pcs;
• Sweet pepper (red) - 3-4 pcs;
• Orange - 1 piece;
• Tomato (optional) - 1 piece;
• Onion - 1 piece;
• Apple vinegar - 2 tbsp;
• Salt/sugar - to taste.

Preparation:

Chop the cabbage finely, season with salt/sugar and mash well until the juice comes out. Leave for 30 minutes.

Cucumber, sweet pepper - cut into thin slices;

Greens, onions - finely chopped.

After half an hour, when the cabbage is already well soaked own juice, mix all the other vegetables and only now add the orange, divided into slices, which are also divided in half.

Leave the salad in the refrigerator for 2 hours for perfect taste. It is advisable to serve it as a separate dish.

Almost any cabbage salad can be prepared without oil dressing, since it is salted, sweetened and acidified with vinegar cabbage juice is an excellent alternative any gas station!

You won't surprise anyone summer salad from tomatoes, cabbage and cucumbers with peppers. And this beloved salad is dressed with the most various sauces: sour cream, mayonnaise, vinegar-mustard, sunflower, etc. But the sauce is not really needed for cabbage salad, since this vegetable contains enough juice to flavor all the salad components to the fullest!

Ingredients for 4 servings:

• Cabbage - 1 kg;
• Cucumbers - 0.5 kg;
• Tomatoes - 0.5 kg;
• Sweet pepper - 0.5 kg;
• Parsley - 1 bunch;
• Salt/sugar + apple cider vinegar - to taste.

Preparation:

Chop the cabbage finely, add salt/sugar and rub with your hands until the juice appears. Leave for 1 hour.

Tomatoes, cucumbers, herbs, peppers - cut all vegetables beautifully.

After an hour, add the remaining vegetables to the cabbage, season with vinegar and serve.

The secret of this salad is that it is advisable to use early or mid-ripening cabbage, because... These are the juiciest varieties. And since there is no oil dressing in the salad, it is the cabbage juice along with vinegar that replaces it.

This salad will especially appeal to those who love delicate food, because... main ingredient of this dish is baked in the oven, which means it acquires refined taste"with smoke"

Ingredients:

• Young zucchini - 2 pcs;
• Tomatoes - 2 pcs;
• Carrots and onions - 1 piece each;
• Sweet pepper - 1 piece;
• Greens - 1 bunch;
• Garlic - 1 clove;
• Salt/sugar - to taste.

Preparation:

Peel the zucchini, sweet peppers, onions, carrots and cut into 2x2 cm pieces. Place everything on a baking sheet covered with oiled paper and bake in the oven until soft.

Chop the tomatoes in the same way and finely chop the herbs.

Pour vegetables from the oven into a salad bowl, add garlic, tomatoes and herbs passed through a press. If desired, you can add a couple of tablespoons of olive or vegetable oil to this salad. Mix everything and serve.

The recipe is similar in preparation process to previous recipe“ALMOST LIKE AT THE BONPOIRE.” The only difference is that here instead of zucchini there is eggplant and mushrooms are added, so that you get a real feeling that you are in the forest!

Ingredients:

• Eggplants - 1 piece;
• Tomatoes - 2 pcs;
• Sweet pepper - 2 pcs;
• Forest mushrooms - 300 gr;
• Onion - 1 piece;
• Greens - 1 bunch;
• Salt and oil - optional.

Preparation:

Wash, peel and place the vegetables on parchment paper for baking in the oven. Bake until soft.

Peel, wash and bake the mushrooms in the next batch on a separate sheet until soft.

Finely chop the greens. Remove all baked products and cool. Add greens and eat.

Simple salads with sunflower oil.

A unique combination of the usual vegetable vinaigrette ingredients and legume additions that are unusual for this salad. It turns out a very special taste for the vinaigrette. And the only thing that reminds us that this is a vinaigrette salad is the beets.

Ingredients for 4 servings:

• Beetroot - 0.5 kg;
• Carrots - 0.3 kg;
• Potatoes - 1 kg;
• Onion - 1 piece;
• Canned corn - 1 can;
• Canned beans (or boiled) - 1 tbsp.;
• Canned peas - 1 tbsp;
• Salt/spices/herbs - to taste;
• Sunflower oil - 3-4 tbsp.

Preparation:

Boil vegetables from the garden in their jackets (or bake in the oven), cool, peel and cut into cubes.

Marinate the onion for 30 minutes in salted boiling water, then chop finely.

Mix all the vegetables, add all the legumes and season with oil. After 30 minutes you can serve it.

It would be more intelligent not to boil vegetables, but to bake them in their skins, because... with such heat treatment More micronutrients and vitamins are retained.

It's simple, but at the same time very interesting recipe. And the taste and benefits here are several times higher!”

Ingredients:

• Beetroot - 1 kg;
• Apple vinegar - 4-5 tbsp;
• Green onion feathers - 0.5 bunch;
• Garlic - 3-4 cloves;
• Salt - 2 tsp;
• Sugar - 4 tsp;
• Cumin - 1 tbsp.

Preparation:

Peel the beets and grate them Korean grater. Season with garlic, salt, sugar, passed through a press, add cumin and vinegar. Leave for 1 day in a cool place to marinate.

When serving, chop the onion feathers and mix with the beets.

This recipe is especially indicated for people with gastrointestinal disorders. Beets contain oils that help normalize the functioning of the stomach; this vegetable has a beneficial effect on the hematopoietic function and on the cells of the whole body.

“Broccoli is delicious!”

Broccoli has been grown in our gardens for a long time. This vegetable is baked, boiled, fried, and salted. Broccoli is also very impressive in salad compositions!

Ingredients:

• Broccoli - 0.5 kg;
• Sweet pepper - 4-5 pcs;
• Onion - 1 piece;
• Tomatoes - 2 pcs;
• Salt/spices - to taste;
• Any oil - 3-4 tbsp.

Preparation:

Divide the broccoli into florets and boil in well-salted water for 5-7 minutes. Release from excess liquid through a colander, cool.

Cut the tomatoes, onions and peppers into 2x2 cm cubes, place on a greased baking sheet and bake in the oven until soft and until a special aroma appears. Cool the vegetables.

Mix everything, add salt and season with oil and herbs.

Vegetable salads with sauce

As many salad recipes as culinary experts have developed, there are likely to be as many sauces for these salads. We consider mayonnaise, sunflower or olive oil, and sour cream to be traditional. But there are other unexpected combinations of sauce components that give the salad an amazing taste.

The combination of sunflower oil and soy sauce is used quite often in salads. This gives the dish a particularly spicy taste and aroma. Even if the vegetables from the garden are the most ordinary, the salad will still turn out with overseas notes.

Ingredients:

• Cucumber - 1 piece;
• Carrots - 1 piece;
• Daikon radish - 1 piece;
• Dill greens - 0.5 bunch;
• Green onion feathers - 5-7 pcs;
• Sunflower oil- 2-3 tbsp;
• Soy sauce- 5-6 tbsp;
• Salt - to taste.

Preparation:

If you use a grater for Korean carrots, then the salad will look like a dish from Chinese cuisine. But, in principle, our domestic grater will also do a good job.

Prepare vegetables (carrots, radishes and cucumbers): wash, dry from remaining water, peel. First grate the carrots. Add salt and mash to increase juiciness.

Then grate the cucumber and radish. Finely chop the dill. Cut the green onion feathers into pieces up to 5 cm long, and then cut each lengthwise into thin strips.

Mix all ingredients and season with sunflower oil and soy sauce.

Once you try this salad at least once, you will definitely want to make it traditional dish for your family. What's the secret? In the sauce!

Ingredients:

• Tomatoes and cucumbers - 4 pcs each;
• Sweet pepper - 2 pcs;
• Cabbage, carrots and young sunflower sprouts - 100 g each;
• Dill - 1 bunch;
• Green onions - 1 bunch;
• Sunflower oil (olive oil is possible) - 6 tbsp;
• Vinegar - 2 tbsp;
• Salt - 1 tsp;
• Black ground pepper- 0.5 tsp;
• Garlic - 3 cloves.

Preparation:

Tomatoes, cucumbers and sweet peppers, and green onions in 2x2 cm cubes.

Cabbage and carrots, three on a Korean grater.

Chop the dill finely.

Prepare the sauce: mix vinegar, oil, ground black pepper, salt and garlic and whisk. Add vegetables to this sauce as you chop. At the end, mix everything thoroughly and eat.

Before adding sunflower sprouts to the salad, it is advisable to taste them. This is a unique taste, and if you don’t like it, you can replace them in the salad with young bean pods or green beans.

The mustard sauce in this salad is practically mayonnaise. homemade. And vegetables seasoned with such aromatic sauce acquire a brighter taste.

Ingredients:

• Cucumber - 2 pcs;
• Tomato - 2 pcs;
• Sweet pepper - 1 piece;
• Green onion - 4-5 feathers;
• Salt and chopped parsley - to taste;
• Sunflower oil - 2 tbsp;
• Sugar - 1 tbsp;
• Mustard - 1 tsp;
• Vinegar - 1 tsp.

Preparation:

Cut all vegetables into 2x2 cm cubes. Onions - into strips. Mix and let sit for a while while the sauce is prepared.

For the sauce, mix sunflower oil, sugar, store-bought mustard, apple or balsamic vinegar (5%). Beat with a mixer until smooth.

Dress the salad and serve.

Sour cream and mayonnaise will give your salad a tender and at the same time spicy taste. The amazing appearance of the salad composition will delight, and the taste will bring joy even to a gourmet!

Ingredients:

• Cabbage - 0.5 kg;
• Radish and carrots - 2 pcs each;
• Apple - 1 piece;
• Garlic - 2-3 cloves;
• Dill greens - 1 bunch;
• Sour cream - 4 tbsp;
• Mayonnaise - 4 tbsp;
• Salt, spices - to taste.

Preparation:

Wash cabbage, carrots, radishes and apples, peel them and grate on a Korean grater. Place each vegetable separately!

You don’t have to peel the top skin of the apples - it will preserve more. useful microelements.

Mix sour cream and mayonnaise, add finely chopped herbs and garlic passed through a garlic press. Place everything in one container and beat until smooth.

Layer the salad in layers:

1st layer - cabbage - coat with sour cream and mayonnaise sauce;

2nd layer - radish - sauce on top;

3rd layer - carrots - sauce on top;

4th layer - apples - sauce on top;

The final layer is covered with greens.

Vegetables under sour cream sauce- this is a familiar and beloved combination by many. And if you add mustard beans to sour cream! This unexpected composition will change the aroma of the salad and make it a little piquant.

Ingredients:

• Cucumber and tomato - 2 pcs each;
• Dill greens - 1 bunch;
• Sour cream - 1.5 tbsp;
• Olive oil - 2 tbsp;
• Mustard beans - 1 tsp;
• Salt/sugar/ground black pepper - to taste.

Preparation:

Chop the vegetables nicely and mix.

Mix sour cream, olive oil, mustard seeds, salt and spices - beat thoroughly with a mixer until a homogeneous thick creamy mass.

Season the vegetables and serve immediately.

Hot and aromatic food is always eaten with pleasure by everyone. Is not classic example The first course is a salad, which is also served hot!

Ingredients:

• Carrots - 1 piece;
• bell pepper- 2-3 pcs;
• Zucchini - 1 piece;
• Eggplants - 1 piece;
• Tomatoes - 2-3 pcs;
• Sunflower oil - 100 g;
• Salt, sugar, spices - to taste.

Preparation:

Wash, peel and cut the vegetables into 2x2 cm cubes.

Grate the carrots on a coarse grater (or a Korean grater), and cut the pepper into strips.

Fry each vegetable separately, place in a container, lightly straining out any remaining oil and mix. Serve hot.

Jerusalem artichoke is not as popular in cooking as native potatoes. Although, by and large, it is a natural analogue of potatoes. It contains slightly more useful microelements and vitamins, and its cultivation is considered easy. Jerusalem artichoke salad will fill the room pleasant aroma potatoes baked over a fire and will give you a lot of pleasant tastes!

Ingredients:

• Jerusalem artichoke - 0.5 kg;
• Green onion feathers - 1 bunch;
• Garlic - 2-3 cloves;
• Tomato - 1 piece;
• Sour cream - 2 tbsp;
• Salt/spices - to taste.

Preparation:

Wash in running water and boil the Jerusalem artichoke in the peel (you can bake in the oven until soft). Cool and remove skin. Cut into 1.5 x 1.5 cm cubes.

Cut the green onions and tomatoes into cubes.

It is better not to crush the garlic through the garlic press, and also cut it into small pieces - this will save more delicate taste and aroma, but will not saturate the dish with spiciness.

Salt and pepper the vegetables to taste. Mix everything in a large bowl and top with sour cream.

This is how you can quickly and easily prepare an original and very nutritious salad.

Why this name? Quite often this salad is prepared in the cold winter-spring period. The aroma of juicy green onions and fresh cucumber along with the bright orange corn really brings to mind spring!

Ingredients:

• Peking cabbage (or any cabbage) - 0.5 kg;
• Cucumber - 1 piece;
• Green onion feathers - 5-7 pcs;
• Canned corn- 1 can (200 g);
• Sour cream - 200 g.

Preparation:

Chop the cabbage and mash until soft. Chop the cucumber and onion.

Mix all ingredients, add corn (without liquid) and season with sour cream. You can decorate the top with dill or any other herbs to your taste.