Salad - vitamin and tasty, from lettuce leaves, with boiled eggs and fresh cucumbers.

Mix chopped green lettuce leaves with boiled eggs, fresh cucumbers and herbs.

Season the salad to your taste with mayonnaise, sour cream or vegetable oil - olive or sunflower. We serve this salad with meat and fish dishes or just for dinner.

Salad - lettuce, cucumber, egg:

  • 7-8 lettuce leaves
  • 2-3 fresh cucumbers
  • 5 chicken eggs (boiled)
  • 2-3 sprigs of dill and parsley
  • mayonnaise 2 tablespoons
  • salt to taste

Preparation: Wash the lettuce leaves with water, dry them and finely chop or tear them by hand. Add diced eggs, cucumbers, chopped dill, parsley, salt to taste, add mayonnaise and mix.

Cucumber salad Andlettuce leaves

There is nothing better than having a refreshing cucumber salad for lunch on a hot summer day. In combination with green salad leaves, the vegetable reveals new taste qualities, and the light dressing makes it unusually tasty and appetizing.

Preparing a vitamin salad is not difficult at all; you don’t need any exotic ingredients for it. And you don’t have to make any special efforts. The combination of fresh vegetables makes it suitable for any dinner. Summer freshness and a minimum of calories will make it one of the favorite breakfasts for people who watch their figure.

Ingredients:

  • fresh cucumber – 2 pieces;
  • green salad – 200 grams;
  • green onions – 50 grams;
  • sugar – ½ teaspoon;
  • vinegar – 1 tablespoon;
  • sour cream – ½ cup;
  • salt.

Cooking method

  1. Wash fresh cucumbers with a brush, cut into thin half rings without peeling.
  2. Rinse lettuce leaves and green onions under running water to remove soil and sand. Remove all wrinkled and limp areas. Tear the leaves into small pieces by hand.
  3. Chop the green onions with a sharp knife.
  4. Mix all ingredients in a deep bowl, season with sour cream and vinegar, sprinkle with sugar and add spices to taste.
  5. If you like salads and are not on a diet, then you can dress the salad with mayonnaise of any fat content, it will give it a richer taste.
  6. A dressing made from olive oil or lemon juice is also perfect; they will make it less caloric and more beneficial for your figure.
  7. You can optionally add young cabbage or tomatoes to the cucumber and green salad salad. They will perfectly complement the taste of the other ingredients.

Tip: if you add boiled chicken meat to the salad, it will be more satisfying and will not lose its dietary properties.

Salad of tomatoes, cucumbers and lettuce

Want to make a light summer salad? Then this recipe is for you. It takes no more than 10-15 minutes to prepare; you need the most common products that are available in every home in the summer.
This is a very light salad, it contains lettuce leaves. Lettuce leaves are washed only with cold water and cooked immediately before use, as they wither rather quickly. It is better not to cut the lettuce leaves, but to tear them into fairly large pieces.

Ingredients:

  • fresh tomatoes 3 pcs.;
  • fresh cucumbers 3 pcs.;
  • lettuce leaves 4-5 pcs.;
  • cheese 50 gr;
  • olive oil 3 tablespoons;
  • balsamic vinegar to taste;
  • salt.

Cooking time:

  • 10 minutes.

Preparation:

  1. Cut fresh cucumbers into half slices, quite thinly. Place the chopped cucumbers in a salad bowl.
  2. Add chopped tomatoes.
  3. Tear the lettuce leaves into fairly large pieces and add to the chopped tomatoes and cucumbers.
  4. This salad can be made with or without cheese. If you add cheese, you need to cut it into small cubes.
  5. Season with olive oil mixed with balsamic vinegar. It is not necessary to add vinegar, you can simply season it with olive oil or unrefined sunflower oil, but in my opinion, it tastes better with olive oil. Don't forget to add salt and stir. The salad is ready, enjoy your meal. It can be prepared very quickly, preferably immediately before use.
    You can add finely chopped parsley or dill and garlic to this salad.

Green salad with chicken and blue cheese

Ingredients:

  • 1 boiled chicken fillet
  • 1 tbsp. l. white wine vinegar
  • salt - to taste
  • 100 g blue cheese
  • 150 ml cream
  • 1 tbsp. l. vegetable oil
  • 1 head of lettuce

Description:

  1. Whisk vegetable oil with vinegar and cream. Season with salt.
  2. Crumble the cheese and add to the dressing. Mix.
  3. Wash the salad, dry it, disassemble it into leaves and tear it coarsely. Distribute them among 4 serving plates.
  4. Cut the chicken fillet into medium pieces and place on leaves.
  5. Pour the prepared dressing over the salad.

Green salad with cucumber

Ingredients:

  • 200-300 g mixture of lettuce leaves
  • 5-6 cucumbers
  • 12 quail eggs
  • 1 cup sour cream

Description:

  1. Pour water over the quail eggs, bring it to a boil, cook for 5 minutes.
  2. Place the eggs in a bowl with cold water.
  3. Wash the cucumbers, cut into cubes, lightly salt, leave for 2-3 minutes.
  4. Wash the lettuce leaves, dry them, tear them with your hands and place them in a salad bowl. Add the juiced cucumbers to the salad bowl.
  5. Peel the quail eggs, cut them in half, and place them on top of the salad.
  6. Wash the dill, dry it, chop finely.
  7. Season the salad with sour cream, sprinkle with chopped dill.

Green salad with butter

Ingredients:

  • 100 g green salad
  • 17 g vegetable oil
  • 5 g parsley and dill
  • 50 g fresh cucumber
  • citric acid to taste

Description:

  1. Cut the washed and dried lettuce leaves crosswise.
  2. Pour over the sauce from a mixture of vegetable oil and citric acid solution, stir, sprinkle with finely chopped parsley or dill, and garnish with cucumber slices.
  3. You can decorate with crusts of white bread, cut into small diamond shapes.

Green salad with meat

Ingredients:

  • 1 bunch of parsley
  • 1 tsp. apple cider vinegar
  • 2 hard-boiled eggs
  • 4 tbsp. l. vegetable oil
  • 4 medium boiled potatoes
  • 4 small pickled cucumbers
  • 1 head of lettuce
  • salt - to taste
  • 600 g boiled beef

Description:

  1. Cut the beef into strips, potatoes into slices.
  2. Wash and dry the greens.
  3. Cut the salad into strips 2 cm wide.
  4. Mix meat, potatoes and salad in a salad bowl.
  5. Chop parsley, eggs and pickled cucumbers with a knife.
  6. Place in a small bowl, add oil, vinegar and salt. Mix. Dress the salad.

Green salad with Roquefort

Ingredients:

  • 400 g green salad
  • 125 g Roquefort cheese
  • 2 sweet peppers
  • 5 tbsp. l. lemon juice
  • 3 tbsp. l. cream
  • 3 tbsp. l. sour cream

Description:

Crumble the cheese.

  1. Mix cream with sour cream and lemon juice.
  2. Cut green salad and sweet pepper into strips.
  3. When serving, place the green salad on a plate, top with bell peppers, cheese, and pour cream.

Green salad with cheese croutons

Ingredients:

  • 2 small cucumbers
  • 50 g corn salad
  • 150 g peeled and boiled shrimp
  • 1 head of lettuce
  • 50 g Parmesan cheese

For refueling:

  • a few drops of Tabasco sauce
  • salt - to taste
  • 0.5 tsp. Sahara
  • juice of 0.5 lemon
  • 50 ml natural yogurt

For croutons:

  • 1 tbsp. l. vegetable oil
  • 3 slices of day-old white bread
  • vegetable oil for lubrication
  • 25 g Parmesan cheese

Description:

  1. Prepare croutons. Cut the bread into cubes with a side of about 1.5 cm. Grate the Parmesan on a fine grater. Place the cubes on a well-greased baking sheet and drizzle with 1 tbsp. l. butter and sprinkle with grated Parmesan. Place in an oven preheated to 200°C for 10 minutes.
  2. Prepare the dressing. Mix yogurt with lemon juice, Tabasco sauce and sugar. Season with salt and mix well.
  3. Wash the lettuce leaves and dry. Leave the root leaves as is. Roughly tear the lettuce leaves with your hands. Place all the greens in a salad bowl, add half of the prepared dressing, and mix thoroughly.
  4. Wash the cucumbers and cut into ribbons using a vegetable peeler.
  5. Chop the Parmesan the same way.
  6. Add shrimp, cucumber and Parmesan ribbons to the greens. Mix very carefully. Pour in the remaining dressing.
  7. Sprinkle croutons on top.

Green salad with egg and cheese dressing

Ingredients:

  • 200 g mixed lettuce leaves
  • 2 hard-boiled eggs
  • 100 g Swiss cheese
  • 100 g natural yogurt
  • salt - to taste
  • 2 fresh cucumbers

Description:

  1. Wash the lettuce leaves, dry and finely chop.
  2. Wash the cucumbers and cut into thin strips.
  3. Place everything in a salad bowl and season with salt. Mix.
  4. You can use any variety of green salads in this dish: lettuce, frisée, romaine, arugula, corn salad, etc.
  5. Grate the cheese on a coarse grater.
  6. Peel the eggs and chop into coarse crumbs with a knife.
  7. Place yogurt on the salad, sprinkle cheese on top, then eggs. Without stirring, serve.

Green salad with sour cream and egg

Ingredients:

  • 100 g green salad
  • 1 egg
  • 20 g sour cream
  • dill or parsley

Description:

  1. Cut the washed and dried lettuce.
  2. Cut the hard-boiled egg into thin slices.
  3. Pour sour cream over the salad before serving.
  4. Garnish with finely chopped dill or parsley and slices of boiled egg.

Insalata verdure alla Casanova

Ingredients:

  • 3 slices white bread
  • 2 celery stalks
  • 0.5 lemon
  • a bunch of mint and basil
  • 200 g mixed lettuce
  • 2 tbsp. l. grated parmesan
  • 4 tbsp. l. olive oil

Description:

  1. Trim the crusts off the slices, cut the bread into cubes, drizzle with oil and roll in grated cheese.
  2. Bake for 25–30 minutes.
  3. Set aside a few mint and basil leaves and chop the rest of the herbs.
  4. Grate the lemon zest.
  5. Tear lettuce leaves coarsely.
  6. Cut the celery into strips, mix with lettuce, add 2 tbsp. l. oils, salt, mix.
  7. Mix the croutons with mint, basil and zest, pour over the remaining oil, sprinkle with lemon juice and stir, leave for 3 minutes.
  8. Place the croutons on a plate and top with a mixture of lettuce and celery. Garnish with salad. Read more:

Provençal salad

Ingredients:

  • 0.5 heads of lettuce
  • 4 tbsp. l. white wine vinegar
  • salt - to taste
  • 100 g canned artichokes
  • 6 tbsp. l. olive oil
  • 20 olives
  • 4 tomatoes
  • 2 tbsp. l. capers
  • 4 hard-boiled eggs

Description:

  1. Prepare the sauce. Remove the yolks from 2 eggs. Mix the yolks, vinegar and olive oil. Season with salt and set aside.
  2. Wash the lettuce leaves, dry them and tear them coarsely with your hands.
  3. Wash the tomatoes and cut into slices.
  4. Combine tomatoes, artichokes, olives and lettuce in a bowl. Mix carefully, add sauce and serve on plates.
  5. Cut the remaining eggs into slices and decorate the salad with them.

Season the processed and chopped salad with sour cream mixed with chopped eggs, salt, sugar and vinegar, mix, place in a salad bowl and sprinkle with dill.

Green salad 80, eggs 30, sour cream 40, sugar 3, vinegar 3% 5, dill.

GREEN SALAD WITH CUCUMBERS

Mix the prepared green salad with thinly sliced ​​cucumbers, add salt, pour over salad dressing, mix, place in a salad bowl and sprinkle with dill.

GREEN ONION SALAD IN SOUR CREAM

Cut the onion into 2-2.5 cm pieces or chop it, put it in a bowl, season with sour cream and vinegar, stir, put in a salad bowl and sprinkle with dill.

Onion 100, sour cream 25, vinegar 3% 3, dill.

GREEN ONION SALAD WITH EGG

Prepare the salad and serve without vinegar. Place boiled egg slices on the onion.

Onions 100, sour cream 30, eggs 20, dill.

FRESH CUCUMBER SALAD

Peel ground cucumbers and cut into thin slices, and cut greenhouse cucumbers without peeling. Place in a salad bowl, pour over salad dressing or sour cream, sprinkle with dill.

Ingredients:

Cooking method:

Chop the greens, cut the cucumbers into circles, put in a salad bowl, pour in sour cream, stir, salt and pepper, sprinkle with herbs when serving.

SALAD OF FRESH TOMATOES AND CUCUMBERS


First way. Cut tomatoes and cucumbers into slices (you can first remove the seeds from the tomatoes), place them in a heap in a salad bowl interspersed with cucumbers, sprinkle with salt, pepper, pour over salad dressing or sour cream and sprinkle with dill. Place chopped onions and lettuce leaves around the salad.

Second way. Cut tomatoes and cucumbers into thin slices, place them in a wreath along the side of the salad bowl, and place chopped green onions in the center of the bowl. If green onions are used instead of green onions, they are cut into rings and placed on or between the tomatoes. Season and arrange the salad in the same way as described above.

Ingredients:

Tomatoes 60, cucumbers 45, green onions 15, salad dressing 30 or sour cream 30, pepper, dill.

Cooking method:

For the salad, wash the vegetables, chop the tomatoes, cut the cucumbers into circles, cut the onions into rings, place the tomatoes and cucumbers in a salad bowl, sprinkle with salt, pepper, pour over salad dressing ( First option: Second option: , sprinkle with herbs on top.

SALAD OF FRESH TOMATOES AND APPLES

Cut the prepared tomatoes and apples into slices, place the tomatoes mixed with apples in a salad bowl, pour over salad dressing, garnish with salad and sprinkle with dill.

Ingredients:

Cooking method:

Prepare fresh tomatoes and apples, cut them into slices, mix tomatoes with apples, pour salad dressing ( First option: Vegetable oil 500, vinegar 3% 500, sugar 40, ground pepper 2, salt 20.Second option: Vegetable oil 250, vinegar 3% 750, sugar 50, ground pepper 2, salt 20.), chop the greens, sprinkle the finished salad with herbs.

RADISH WITH OIL

Peel white radishes and remove excess greens, leaving a few sprigs. Do not remove the skin from the red radish; also clean it of excess greens. To decorate, take several pieces of red radish, cut the skin in the form of petals, giving the shape of a rose.

Place the prepared radishes in cold water for 20-30 minutes. Serve in a salad bowl with finely crushed ice. Place the butter, beautifully decorated, on a rosette or pie plate.

Ingredients:

Radish (white or red) 120, butter 30.

Cooking method:

Wash the radishes, pick off excess greens, cut the radishes into thin slices, cover with water for 20-30 minutes, put in a salad bowl, put the butter in a socket, serve the radishes with butter.

RADISH SALAD WITH EGG IN SOUR CREAM

Peel white radishes; cut white or red radishes into thin slices (white radishes are cut obliquely), season with sour cream and salt; you can add pepper, sugar, vinegar. Place radishes in a heap in a salad bowl, garnish with eggs, sliced ​​slices, green salad and sprinkle with dill.

Ingredients:

Radishes (white or red) 100, eggs 20, sour cream 30, dill.

Cooking method:

Wash the radishes, tear off excess greens, cut the radishes into thin slices, cover with water for 20-30 minutes, put in a salad bowl, put butter in a socket, boil an egg for the salad and cut it into slices, chop the greens, sprinkle the salad with herbs when serving.

RADISH SALAD WITH CUCUMBERS IN SOUR CREAM

Prepare and arrange the salad in the same way as described in the previous recipe, but add peeled cucumbers, cut into thin slices.

Radishes 75, fresh cucumbers 35, eggs 10, sour cream 30, dill.

WHITE CABBAGE SALAD

First way. Finely chop the white cabbage, place in a baking tray or other shallow dish, sprinkle with salt and grind until the juice comes out of the cabbage. Squeeze the cabbage, place in a bowl, season with vegetable oil, vinegar and sugar.

Second way. Finely chop the processed white cabbage, put it in an aluminum or well-lined bowl, pour in vinegar, add salt and, stirring, heat until the taste of raw cabbage disappears and the juice begins to stand out, without allowing the cabbage to become soft. Properly cooked cabbage should have a slight crunch on the teeth when chewed. Then quickly cool the cabbage, season with vegetable oil, salt and sugar.

Cabbage, piled in a salad bowl, can be served as an independent dish; it can also be used as a side dish for beef, veal, poultry, game and fish dishes.

White cabbage 1150, 3% vinegar 100, sugar 50, vegetable oil 50, salt 10.

SALAD OF WHITE MARINATED CABBAGE WITH FRUIT

Finely chop the white cabbage, place in a bowl, pour in vinegar and strained fruit or berry marinade, add salt and heat, stirring. When the cabbage has settled, remove it from the stove and cool.

Cut apples (without skin and seeds) into thin slices, mix with cabbage and pickled fruits, season with vegetable oil and sugar, sprinkle with green onions.

White cabbage 110, apples 20, pickled plums 10, pickled cherries 10, 3% vinegar 10, marinade (fruit or berry) 15, sugar 10, vegetable oil 10, green onions 20.

SERVED CABBAGE SALAD (PROVENCELE)

After removing the stalks, pickled cabbage with whole heads is cut into square pieces (25x25 mm). Separate pickled lingonberries and apples from the filling. Core the apples and cut into four to eight pieces. Strain the pickled fruit filling, add cinnamon and cloves, boil in a bowl, cover it with a lid, and let it brew until cool. Place cabbage, berries, apples in layers in a non-oxidizing bowl, sprinkle with sugar, pour in the strained filling, season with vegetable oil and mix thoroughly.

Sauerkraut 130, pickled lingonberries 10, pickled apples 20, sugar 10, marinade (fruit or berry) 10, vegetable oil 10, cinnamon and cloves 0.2 each.

RED CABBAGE SALAD

Chop the red cabbage, sprinkle with salt and grind until the juice begins to release and the cabbage becomes soft. After this, squeeze out the cabbage, put it in a wooden or earthenware bowl, pour in vinegar, add sugar, vegetable oil, a decoction of cinnamon and cloves.

Red cabbage 130, 3% vinegar 50, sugar 10, vegetable oil 10, cinnamon and cloves 0.2 each, salt 10.

RAW VEGETABLE SALAD

Cut carrots, turnips and celery root into very thin strips, mix with shredded pickled white cabbage salad, add salt, season with sour cream or mayonnaise sauce. Place the salad in a heap in a salad bowl, garnish with slices of fresh cucumbers, tomatoes, green lettuce leaves and sprinkle with parsley or dill.

Carrots 25, turnips 25, celery 10, green lettuce 10, tomatoes 35, fresh cucumbers 35, pickled cabbage 20, sour cream or mayonnaise 50, greens.

VITAMIN SALAD

Cut raw carrots and salad celery, fresh cucumbers and apples (without peel and seeds) into strips 2-3 mm thick, and fresh plums and tomatoes into slices. Mix the products, season with sour cream, add salt, lemon juice and powdered sugar. Serve in a heap in a salad bowl and garnish with the ingredients included in the salad, sprinkle with herbs.

Apples 35, tomatoes 35, cucumbers 20, carrots (red layer) 15, celery 20, plums or cherries, fresh, pitted 15, lemon (for juice) 1/4 pcs., powdered sugar 3, sour cream 50, greens.

ROMEN SALAD WITH ORANGES AND BANANAS

Chop the romaine or endive lettuce, add oranges and bananas or apples, cut into thin slices, pour over salad dressing, place in a heap in a salad bowl and sprinkle with orange zest.

The salad can be served with grilled meat, poultry, fish or as a snack dish.

CELERY AND VEGETABLES SALAD WITH NUT SAUCE

Cut the processed celery into small strips, and peeled fresh cucumbers and tomatoes into thin slices. Mix the vegetables, place in a heap in a salad bowl on green lettuce leaves, pour over nut sauce (satsivi) and sprinkle with dill.

Celery (root) 40, cucumbers 40, tomatoes 30, lettuce 15, nut sauce (satsivi) 30, dill.

CELERY, APPLES AND NUTS SALAD

Cut apples (without peel and seeds), as well as celery into cubes. Scald the peeled walnuts, remove the shell and chop not very finely. Mix everything, season with mayonnaise sauce, salt and pepper, put in a heap in a salad bowl and garnish with green lettuce leaves.

FRUIT SALAD

Cut apples and pears (without skin and seeds) into thin slices, apricots, peaches, plums into slices (remove seeds). Season the fruit with mayonnaise sauce and sour cream, add salt, powdered sugar and lemon juice. Place the salad in a heap in a salad bowl and garnish with the fruits that make up the salad.

Apples 30, pears 30, apricots 30, plums 30, peaches 30, mayonnaise with sour cream 40, powdered sugar 3, lemon (for juice) 1/4 pcs.

MELON AND WATERMELON SALAD WITH FRUIT

Cut the pulp of watermelon and melon into cubes, plums into slices, and chop the salad. Mix vegetables and fruits, add grapes
and pour over sour cream sauce for fruit salads. Place in a heap in a salad bowl, garnish with lettuce and fruit.

Watermelon 50, melon 50, plum 45, grapes 45, green salad 10, sour cream sauce for fruit salads 60.

PINEAPPLE SALAD WITH CELERY

Cut celery (tops, root) and pineapple into strips. Season with vinegar, vegetable oil, salt, pepper and powdered sugar. When serving, place in a salad bowl on green lettuce leaves and garnish with carbed slices of boiled beets.

Fresh pineapple 75, celery 75, green lettuce 15, boiled beets 20, 3% vinegar 15, vegetable oil 20, powdered sugar 20, pepper.

POTATO SALAD

Peel the boiled potatoes and chop into thin slices. Before serving, add chopped green onions, pour over salad dressing, sprinkle with salt and pepper and stir. Place the seasoned ingredients in a salad bowl, sprinkle with herbs and garnish with lettuce leaves.

Potatoes 120, green salad 15, green onions 40, salad dressing 40, pepper, greens.

POTATO AND CORN SALAD

Boil the potatoes, cool, peel and cut them into thin slices. Boil corn whole cobs in salted water. Remove the grains from the finished cobs, cool and mix with potatoes. Season the salad with vegetable oil, vinegar, salt, sugar and pepper, put in a heap in a salad bowl and sprinkle with green onions.

Potatoes 100, boiled milky corn (grain) 80, green onions 15, vegetable oil 15, 3% vinegar 15, sugar 5, pepper.

VEGETABLE AND CORN SALAD

Boil the processed cauliflower in salted water, cool in the same broth and divide into small pieces. Fresh tomatoes and cucumbers, peeled, cut into small slices. Finely chop the salad. Mix the prepared vegetables and corn, sprinkle with salt, pepper and
season with sour cream. When serving, sprinkle the salad with dill.

Fresh tomatoes 30, fresh cucumbers 30, cauliflower 30, boiled milk corn (grain) 50, green salad 20, sour cream 40, pepper, dill.

BEET SALAD

Peel baked or boiled beets, chop into strips or thin slices, place in layers in porcelain or earthenware dishes, sprinkle each layer with grated horseradish, pour in chilled marinade and leave for 2-3 hours. Before serving, place the salad in a heap in a salad bowl, sprinkle with sugar and pour over vegetable oil.

For the marinade, add cloves, cinnamon, lemon zest, bay leaf, peppercorns to vinegar, bring to a boil in a sealed container, cool and strain.

Beets 150, horseradish 30, vinegar 3% 20, vegetable oil 10, sugar 5, lemon zest 0.5, cinnamon, cloves, bay leaf and pepper 0.02 each.

SALAD OF CAULIFLOWER, TOMATOES AND GREENS

Divide the cauliflower into separate small balls, rinse and cook in salted water until tender. Cool the cabbage in the broth. Cut tomatoes and cucumbers into thin slices. Cut the lettuce leaves into pieces, chop the green onions. Cut bean pods or pea spatulas into diamond shapes and boil in salted water. Mix the vegetables, sprinkle with salt, pepper and season with sour cream mixed with sugar and mayonnaise. Place in a heap in a salad bowl, garnish with the vegetables and herbs included in the salad.

Cauliflower 50, tomatoes 40, fresh cucumbers 40, beans 20, green onions 20, lettuce 20, sour cream 20, mayonnaise 20, sugar 4, pepper.

CAULIFLOWER SALAD WITH VEGETABLES AND FRUIT

Cut tomatoes, cucumbers, apples into thin slices, and lettuce leaves into pieces. Mix all this with boiled cauliflower, grapes or ripe gooseberries and pour over salad dressing mixed with mayonnaise, garnish with lettuce leaves.

Cauliflower 40, tomatoes 40, fresh cucumbers 30, apples 40, grapes 30, green salad 15, salad dressing 25, mayonnaise 25.

VEGETABLE AND GREEN SALAD

Cut boiled carrots or turnips into slices, divide cauliflower into small pieces, cut asparagus into 2.5-3 cm pieces, bean pods into diamond shapes, tomatoes and fresh cucumbers into slices. Mix chopped green salad and vegetables, season with sour cream or mayonnaise sauce, salt, pepper, sugar, vinegar, and place in a heap in a salad bowl or vase. Garnish with slices of eggs, tomatoes, cucumbers, and green salad.

Cauliflower 30, green salad 25, beans (pods) 25 or green peas 25, carrots or turnips 30, fresh cucumbers 25, tomatoes 30, asparagus 25, eggs 30, sour cream or mayonnaise 40, sugar 3, 3% vinegar 5 , green salad 15, pepper.

VEGETABLE SALAD WITH ANCHOVIES

Cut the boiled carrots, rutabaga, potatoes and beans into cubes, add green peas, capers and finely chopped tarragon and parsley. Season the vegetables with mayonnaise sauce, salt and pepper. Place the salad in a mound in a salad bowl, place the anchovy fillets on top, arranging it in the form of a lattice, but place olives (pitted), eggs cut into slices, and green salad leaves on the sides of the mound.

Carrots 15, rutabaga 15, potatoes 15, beans (pods) 10, green peas 10, capers 10, olives 20, eggs 20, anchovies (fillets) 15, mayonnaise 30, pepper, tarragon and parsley.

SALAD WITH BEANS

Cut fresh cucumbers and tomatoes into thin slices, boiled beans into pieces 3-4 cm long. Place vegetables in heaps in a salad bowl on green lettuce leaves; Place an egg cut into circles in the middle, add salt, pour over salad dressing or mayonnaise with sour cream and sprinkle with herbs.

Tomatoes 50, fresh cucumbers 50, beans (pods) 50, green salad 15, eggs 20, salad dressing 40 or sour cream with mayonnaise 40, greens.

SALAD "SPRING"

First way. Around the chopped green salad, placed in a heap in the middle of a salad bowl or vase, arrange vegetables in heaps: fresh cucumbers, red radishes, boiled potatoes and carrots, cut into slices, green onions and boiled asparagus, cut into 2.5-3 cm pieces. In the center on salad, put mugs of boiled eggs; garnish with lettuce leaves. When serving, lightly salt the vegetables; Serve sour cream in a sauce boat, lightly seasoned with salt, pepper and powdered sugar, or pour this sour cream over the salad around the slide, sprinkle with herbs.

Boiled potatoes, carrots and asparagus 20 each, fresh cucumbers 25, radishes 25, lettuce 15, green onions 10, eggs 45, sour cream 40, powdered sugar 3, pepper, herbs.

Second way. Chop radishes, cucumbers, lettuce, green onions and boiled peeled potatoes and mix with boiled chopped beans or pea spatulas. Season the salad with sour cream, Yuzhny sauce, salt, pepper, sugar and vinegar. Serve in a salad bowl in a heap, decorate with slices of hard-boiled eggs, slices of radish, cucumbers, lettuce, sprinkle with herbs.

Potatoes 40, beans (pods) 20, fresh cucumbers 25, onions 10, radishes 25, green salad 10, eggs 40, sour cream 30, Yuzhny sauce 10, 3% vinegar 5, sugar 3, pepper, herbs.

"DELICATES" SALAD

Boil cauliflower, asparagus, and bean pods separately and cool in the same broth. Divide the cauliflower into small pieces. Cut the asparagus into small slices, the beans and lettuce into pieces, cucumbers and tomatoes into thin slices. Gently mix the products, season with salad dressing or mayonnaise sauce with sour cream, salt, and pepper. Place in a salad bowl, garnish with vegetables cut into shapes, and sprinkle with dill.

Tomatoes 50, cucumbers 30, asparagus 35, beans (pods) 20, green peas 20, cauliflower 20, green salad 10, salad dressing or mayonnaise with sour cream 50, pepper, dill.

CELERY AND POTATOES SALAD WITH APPLES

Chop the peeled raw salad celery into strips. Cut apples (without peel and seeds) and boiled potatoes into slices. Pour the products with salad dressing or mayonnaise sauce, mix, put in a heap in a salad bowl, garnish with a branch of celery, slices of carved apples and pieces of fresh tomatoes or cherries.

You can also make a salad without potatoes, replacing them with fresh cucumbers.

Potatoes 60, apples 25, celery (root) 25, tomatoes 20 or cherries 10, salad dressing or mayonnaise 30.

SALAD OF ARTICHOKES, TOMATOES AND APPLES

Cut celery into strips, apples, fresh tomatoes (without skin and seeds) and boiled artichokes into small cubes. Mix vegetables, season with salt and pepper, add lemon juice and vegetable oil. Serve in a salad bowl and garnish with lettuce leaves.

Artichoke bottoms 60, celery (root) 20, apples 30, tomatoes 30, vegetable oil 20, lemon (for juice) 1/4 pcs., lettuce 10, pepper.

SALAD OF APPLES, MANDARINS AND PRUNES

Cut apples (without skin and seeds) into large strips (2-3 mm). Divide tangerines into slices, cut large slices. Dried prunes, washed, pour water, bring to a boil and cool in the broth, then cut into slices. Season the prepared fruits with sour cream and mayonnaise sauce; add salt and powdered sugar for taste. Serve in a heap in a salad bowl, garnish with a celery branch, tangerines and prunes.

Ingredients:

Apples 50, tangerines 30, celery 10, prunes 30, sour cream 20, mayonnaise 20, powdered sugar 2.

Cooking method:

Cut tangerines or oranges into slices, cook apples, peel apples and cut into thin slices, boil prunes and cut into small pieces, combine oranges, apples and prunes, season the salad with sour cream and mayonnaise, add salt and powdered sugar, lay out the salad in a mound, garnish with oranges .

Salad products do not require heat treatment, are consumed raw and are ideal for a healthy diet. They speed up the digestive system and saturate it with vitamins. Fresh vegetables are used as the main ingredients to create gastronomic delights: cabbage, carrots, onions, garlic cloves, bell peppers, tomatoes and cucumbers, as well as any components that can be consumed without heat treatment.

The five most commonly used ingredients in recipes are:

Wash them thoroughly, peel them and cut them according to the recipe. Cheese, apples, dried fruits, and salted fish are added to the vegetable components. Lemon juice, vegetable oil, sour cream, low-fat yogurt, homemade mayonnaise, and cream sauces are used as a dressing for raw salads. They emphasize the taste and lightness of the components of the dish. Lovers of light food with a rich aroma will definitely like the recipe for the original salads. You will want to cook them at home and treat them to your loved ones.

Green tomato salad (2) Finely chop the carrots or grate them on a coarse grater. Cut the tomatoes into thin slices. Finely chop the greens and peppers, crush the garlic in a mortar. Mix tomatoes, carrots, peppers, garlic and herbs. Salt the mixture to taste, put it in a salad bowl and press down...You will need: green tomatoes - 1 kg, carrots - 200 g, hot green pepper - 1 pod, garlic - 6-8 cloves, cilantro - 4-5 sprigs, celery - 4-5 sprigs, parsley - 4-5 sprigs, salt

Green Hill Salad For the sauce, beat the cottage cheese in a mixer with kefir, salt and pepper. Cut the cucumber into strips. Chop the onion and egg. When serving, place the prepared ingredients in a heap in a salad bowl, pour over the sauce and sprinkle with dill and parsley.You will need: cucumber - 1 pc., boiled egg - 1 pc., green onions - 100 g, chopped dill - 1 tbsp. spoon, chopped parsley - 1 tbsp. spoon, cottage cheese - 2 tbsp. spoons, kefir - 3 tbsp. spoons, salt - 1/2 teaspoon, ground red pepper - 1/3 teaspoon

Green salad (4) Wash the greens and cut into strips. Mix. Add honey, oil, lemon juice and chopped olives, stir and season with salt. When serving, place in a salad bowl and garnish with lettuce and olives.You will need: green salad leaves - 80 g, green onions - 20 g, garlic - 10 g, parsley - 20 g, dill - 20 g, honey - 1 teaspoon, lemon - 1/2 pcs., vegetable oil - 1 tbsp. spoon, pitted olives - 40 g, salt to taste

Green salad (3) Cut green salad, cucumber and sweet pepper into strips. Chop the garlic, cut the green onions into rings. Prepare a dressing from vinegar, vegetable oil, garlic, salt and pepper. Combine the chopped vegetables, add the dressing and stir. When serving, place on lard...You will need: vegetable oil - 2 tbsp. spoons, 3% vinegar - 1/2 tbsp. spoons, garlic - 1 clove, boiled egg - 1 pc., sweet green pepper - 2 pcs., green onion - 20 g., ground black pepper - to taste, green lettuce - 100 g., cucumber - 1 pc., salt - to taste

Red-green salad Cut sweet pepper pods without stalks and seeds into strips or rings, cucumbers and tomatoes into thin slices. Salt, pepper and mash the greens. Place the prepared vegetables in layers in a salad bowl interspersed with chopped onions...You will need: tomatoes - 4 pcs., cucumbers - 3 pcs., sweet red and green peppers - 3 pcs., green onions - 200 g, sour cream - 1 cup, chopped dill - 2 tbsp. spoons, chopped parsley - 2 tbsp. spoons, salt

Green salad Cut the lettuce leaves into large strips. Finely chop the green onions. Combine lettuce and onion. Place in a salad bowl, top with sour cream. Sprinkle the salad with finely chopped parsley or dill. Decorate with figuratively chopped radishes or slices of tomatoes...You will need: green salad leaves - 400 g, green onions - 100 g, sour cream - 1/2 cup, parsley or dill - 20 g, radish or tomato - 20 g

Green salad (2) Finely chop the green salad leaves, sorrel and nuts. Cut the apple into slices, chop the eggs finely. Combine the prepared ingredients, add salt, season with oil and mix. Before serving, decorate the salad with egg slices, vegetable chips and herbs.You will need: salt - to taste, vegetable oil - 4 tbsp. spoons, boiled eggs - 2 pcs., apple - 1 pc., walnuts - 20 g, sorrel - 200 g, green salad leaves - 200 g

Light salad with herbs and ham with aromatic citrus dressing Wash the lettuce leaves, dry them and tear them with your hands. Cut the ham into strips, the egg into cubes, and the cherry tomatoes into 2 slices. Mix all ingredients and pour over citrus dressing. Stir and serve immediately. Bon appetit.You will need: Salad mix (spinach, mitsuna and chard for me) - 100 g, Ham - 50 g, boiled egg - 1 pc., cherry tomatoes - 7 pcs., citrus dressing (lemon juice, orange juice, sugar, salt, vinegar, water , ground bay leaf, ground sweet paprika, black pepper, chili pepper, dried dill.

Green onion salad Dachny Place the eggs in a saucepan and boil hard. Cool in cold water. Wash and chop the green onions as for a regular vegetable salad. Peel the eggs, cut into cubes and add to the onion. Add mayonnaise (or other dressing - see ingredients) and mix well...You will need: For one serving: Green onions - 15 sprigs, Egg - 3 pcs., Mayonnaise - to taste. For those who do not welcome mayonnaise (even light), we tried dressing with bio-yogurt or low-fat sour cream - also tasty, but more bland. Salt - depending on the dressing and mayo...

Italian salad of green vegetables. (Lent days) Cut the fennel into rings and simmer together with the savoy cabbage leaves in boiling water for 5 minutes. Then drain in a colander, dry slightly and cool. Place shredded savoy cabbage leaves and fennel on a wide plate. A little salt, pepper and lemon...You will need: Savoy cabbage (leaves of ½ head), Salad mix (lettuce, chard, arugula, corn), Fennel, Alfalfa (sprouts), Capers, Cherry tomatoes, Pumpkin seeds, Lemon, Salt, pepper, olive oil


Photo: Veronika Synenko/Rusmediabank.ru

Eat something healthy, but it should be tasty and you won’t want to eat it for a long time! What is the problem? If your diet contains dishes made from lettuce leaves, you will not only discover a world of new amazing taste sensations, forget about hunger, unhealthy snacks (sandwiches, chocolates, buns), but you will also acquire a “personal cosmetologist and nutritionist” who can improve your appearance and figure without plastic surgery, super-expensive creams and other beauty innovations.

Some people who are less familiar with the green salad consider it a “boring” food, only favored by diet freaks. Well, what can you cook from it? Only chew it once, and then when there is no choice. This kind of thinking “smells” of the remnants of the bygone post-Soviet era, when rarely anything was prepared from lettuce leaves, and when mentioning “salad” one imagined “herring under a fur coat” or “Olivier salad”.

Today, the trend that has swept almost the entire world has revealed to us a lot of secrets, including culinary ones. And among the popular tasty and healthy foods, lettuce leaves are in the forefront: they are second only to spinach and broccoli in their beneficial qualities. Green salads are in favor in most cuisines of the world: Italian, French, Greek, etc. Moreover, there are more than a hundred varieties of lettuce: iceberg, frisee, watercress, arugula, romaine, lettuce, radiccio, lolo rosso and many others.

Salad and five pros for including it in your diet

1. An excellent remedy in the fight against excess weight: low-calorie (100/14 cal), stimulates intestinal motility, cleanses the body of toxins, normalizes the gastrointestinal tract and reduces appetite

2. The salad contains about 99 microelements and nutrients beneficial to human health: it contains folic acid and pectins that neutralize bad cholesterol, magnesium, iron, phosphorus, calcium, beta-carotene, vitamins C, A, K, PP, B1, B2. It has a high content of vitamin E.

3. In folk medicine, this green vegetable is known for its healing properties: it prevents anemia and osteoporosis. Due to the presence of antioxidants, vitamin C and beta keratin, it strengthens and protects against free radicals, thereby reducing the risk of cancer.

4. Cosmetologists regard lettuce leaves, as well as spinach, parsley and other greens, as a super remedy against skin aging: its action occurs at the cellular level. By eating a portion of greens every day, you prolong your youth and prevent the appearance of wrinkles, dryness and sagging skin.

5. Salad is an excellent remedy for insomnia, as it improves the quality of sleep and relieves fatigue due to the content of a substance called lactucarium.


Salad is also delicious: preparation nuances

There are no particular difficulties in preparing salad dishes, but some nuances are worth considering. For example, in order to remain strong and crispy, it is better to wash them with cold water and serve them as soon as something has been prepared from them.

The salad is torn by hand, placed whole or cut: although the latter option, according to culinary specialists, reduces the taste and beneficial qualities of the product. Another thing is to just randomly tear the leaves with your hands.

Lettuce leaves are combined with almost all products (cheese, nuts, vegetables, fruits, crackers, eggs, seafood, etc.), so you have a great opportunity to show your imagination, and who knows, even create a masterpiece dish.


Bon appetit!

Prudencio Alvarez/Rusmediabank.ru


Lettuce prepared Italian style with croutons

Ingredients:

4 medium sized tomatoes;
- 8 cherry tomatoes;
- lettuce leaves;
- 100 g butter;
- vegetable oil (olive, flaxseed, corn) to taste;
- 1/2 teaspoon each of dried garlic and salad dressing (you can also use “khmeli-suneli”);
- juice of half a lemon;
- half a loaf of bread;
- salt, ground black pepper to taste.

Preparation:

Cut the fresh loaf into cubes and place it on a baking sheet (do not grease it with oil). Place the butter in a small saucepan and place on the heat until it melts. Let cool slightly, add garlic powder and pepper. Mix well with a spoon and pour the resulting sauce over the bread pieces: make sure they are well soaked. Then we put everything in the oven and bake the croutons at 180 degrees for about 10 minutes. When you see that the bread pieces have acquired a golden crust, it means our croutons are ready.

While the croutons are cooling, we work on the tomatoes - cut them into small slices, and cut the cherry tomatoes in half. Place vegetables in a salad bowl. We tear the lettuce leaves with our hands and send them to the tomatoes. Now it’s up to the cheese - we also cut it into cubes or three on a coarse grater and add it to the rest of the ingredients along with croutons. Lightly pepper, salt, add vegetable oil and lemon juice. Mix and serve.

French salad leaves

Ingredients:

One egg;
- juice of half a lemon;
- 3 tbsp. spoons of sour cream;
- a bunch of lettuce leaves.

Preparation:

Boil a chicken egg hard, cool, peel and grate on a coarse grater. Tear lettuce leaves. Mix all ingredients, add sour cream and lemon juice. Add salt to taste.

Vitamin salad “Butier” with lettuce from Madonna

Ingredients:

Celery stalk;
- 2 tomatoes;
- 3 pcs. multi-colored bell pepper;
- 1 cucumber;
- 2 artichokes;
- vegetable oil to taste;
- olives and black olives;
- almond nut;
- greenery;
- a bunch of lettuce;
- salt, pepper - to taste.

Preparation:

Peel all vegetables and cut into slices. Place in a salad bowl, add finely chopped greens, olives, olives. Add salt and sprinkle with lemon juice. Mix. Then take a flat dish, place lettuce leaves on it and pour the vegetable mixture on them. You can decorate with radishes cut in the shape of roses and curly parsley. Sprinkle chopped almonds on top.

Salad rolls

Ingredients:

Lettuce leaves (Iceberg is ideal, as it is flexible and soft);
- a can of pitted olives;
- 150 g low-fat cottage cheese;
- 1 tbsp. spoon of kefir;
- salt, herbs - to taste.

Preparation:

Chop the parsley and dill and mix with cottage cheese, finely chopped olives and kefir. Stir until smooth. Spread the curd mixture onto lettuce leaves and roll into rolls. Great breakfast and snack for the office.