Warm salad with beef and vegetables: ingredients, recipe

October 26, 2018
Salads
Regina Fedotova

Warm salads are becoming more and more popular. They turn out nourishing and tender. And if you present them beautifully when serving, they will awaken your appetite. Warm beef salad is an excellent option for a hearty and tasty dish.

Bell peppers are often added to beef for juiciness and flavor. As for the dressing, it should have a pronounced taste. This will help the meat sparkle in a new way.

Appetizing salad with baked meat

Many housewives are faced with the problem of meat being too dry. A great alternative is to lightly brown the beef and then bake it. In this case, the meat juice will remain inside, and the meat itself will be cooked.

For this recipe for warm salad with beef you need:

one red onion;
one portion steak;
80 grams of any salad mixture (preferably with arugula);
12 cherry tomatoes;
a teaspoon of lemon juice;
three tablespoons of olive oil;
salt and ground black pepper;
a pinch of sugar.

You will also need a grill pan and an oven.

Salad with beef, cheese and eggs

Ingredients

300 g beef;
100 g hard cheese;
4 eggs;
2 large onions;
3 tablespoons water;
1 teaspoon of vinegar essence;
salt and mayonnaise - to taste.

Preparation

Boil and cool the beef, and then cut it into strips. Boil the eggs hard. When cool, peel and grate on a coarse grater. Grate the cheese too.

Pickle the onion (again, purple is more suitable for salads, but regular onion can be used) as described in the previous recipe. Instead of vinegar essence with water, you can add 3-4 tablespoons of wine or apple cider vinegar to the onion.

Layer the salad (pickled onions (without brine) → mayonnaise → beef → mayonnaise → eggs → mayonnaise → cheese) and let the dish brew for 1-2 hours.

How to prepare a salad?

Immediately preheat the oven to 160 degrees. The onion is peeled, cut into four parts, each divided into petals. The beef is sprinkled with salt and pepper and rubbed with spices. Heat about a tablespoon of olive oil in a frying pan. They begin to fry the steak. How long to fry beef? For this recipe, three minutes on each side is enough. Then remove the meat from the heat, place it in a baking dish and keep in the preheated oven for another five minutes. Take it out, cover it with a napkin and leave it for a while.

Fry the onion in the remaining hot oil until soft. Then remove it from the pan. Start making the dressing for the warm beef salad.

The remaining olive oil, salt and pepper, lemon juice and sugar are thoroughly mixed. The salad mixture is mixed with dressing and placed on a plate.

Onions are placed on top. Cherries are washed, dried and cut into halves. The meat is cut into thin strips. Place the beef on the onion. Everything is decorated with tomatoes. Warm beef salad is served before the main course. However, it is very filling, so you can replace it with dinner.

Recipe with green beans, pine nuts and soft cheese

Warm salad with green beans, beef and pine nuts is a gourmet restaurant-quality dish. The salad is very bright and appetizing, so you immediately have an irresistible desire to try it.

Ingredients:

200 g beef;
10 cherry tomatoes;
4 handfuls of green beans;
80 g soft cheese;
1 bunch of lettuce leaves;
100 ml soy sauce;
1-2 tbsp. pine nuts;
1 tsp Dijon mustard;
4 tbsp. any vegetable oil;
2 tbsp. soy sauce;
1 tsp lemon juice;
a little salt and black pepper.

Cut the prepared beef into strips, pour in soy sauce and leave to marinate for at least 10 minutes. Wash the bean pods, cut off the edges and cut into 2-3 parts. Cut the tomatoes into 4 parts. Quickly brown the vegetables one by one.

Place marinated meat with marinade in a hot oiled frying pan. Quickly fry the product at high heat. If you like a more delicate texture, then simmer the beef a little under the lid.

On a plate we form a pillow of washed, dried lettuce. Lay out the fried beans, cherry tomatoes, meat strips and sprinkle with nuts. Season the salad with spices and pour over a mixture of Dijon mustard, lemon juice, oil and soy sauce.

Spicy salad in oriental style

This version contains spicy ingredients, so it tastes quite piquant. To prepare a warm salad with beef and bell pepper you need to take:

200 grams of meat;
two cucumbers;
one bell pepper;
a little soy sauce;
half a head of Chinese cabbage;
a third of ginger root;
four cloves of garlic;
a teaspoon of honey;
three tablespoons of odorless vegetable oil;
juice of a quarter of a lemon;
chili pepper;
some sesame seeds.

You can reduce the amount of pepper if you want a less spicy dish. You can also adjust the amount of garlic.

With bell pepper

This popular restaurant appetizer can easily be prepared at home.

Ingredients:

350 g beef tenderloin;
red bell pepper;
cucumber;
2 celery roots;
a bunch of cilantro.

For refueling:

juice from half a lime;
garlic clove;
a little grated ginger (∼2 cm root);
2 tbsp. l. soy sauce and peanut butter.

For marinating meat:

2 tbsp. l. soy sauce and peanut butter;
1 tsp. granulated sugar.

Step-by-step preparation:

Mix the ingredients for the marinade, pour over the meat, and refrigerate for 1 hour.
Cut the pepper into medium cubes, the cucumber into longitudinal strips, and the celery into thin slices. Finely chop the cilantro.
Bake the marinated meat on foil for 20-30 minutes at 220 degrees.
Cut the finished beef into thin strips, pour over the sauce, combine with bell pepper, cucumber, celery, and cilantro. Serve to the table.

To prepare the sauce, simply mix all the ingredients.

Preparing oriental salad

Warm beef salad is quite easy to prepare. The main thing is to marinate the meat. To do this, it is cut into thin strips in advance. Add lemon juice and soy sauce to the meat. Honey is injected. The garlic is peeled and finely chopped. Do the same with ginger root. Everything is added to the beef and mixed. Remove the meat for the salad for two hours to marinate.

Peking cabbage is washed and torn into large pieces by hand. Cucumbers and peppers are cut into thin strips. The chili peppers are de-seeded and also cut into slices. Everything is mixed.

Sesame seeds are fried in a dry frying pan until they turn golden. The meat, which has already settled, is cleaned of pieces of garlic and ginger. Together with the marinade, transfer the slices to a frying pan with a small amount of oil. Fry the beef for the salad for about ten minutes, stirring all the time. This will help the slices cook evenly. Spread the beef and sauce over the vegetable mixture and stir. Sprinkle with sesame seeds.

Warm beef and spinach salad

Sliced beef and tasty onions top this easy spinach salad.

Ingredients:

Low-fat sour cream - 1/2 cup
Skim milk - 2 tablespoons
Horseradish - 1 tablespoon
Mustard - 1 tablespoon
Red onion, chopped and divided into rings - 1 pc.
Beef – 400 g
Fresh spinach - 1 package
Tomatoes, cut - 2 pcs.

Preparation:

In a small bowl, whisk together sour cream, milk, horseradish, and mustard; postpone.

In a large non-slip skillet coated with cooking spray, cook and stir onions over medium heat until tender. Add beef; cook and stir until heated through.

Combine spinach and tomatoes in a salad bowl. Add beef mixture and sauce; mix. Serve immediately.

Fragrant salad with warm vegetables

Beef is often combined with fresh vegetables. But in this recipe they are fried along with meat. So the beef is soaked in vegetable juice, and the remaining ingredients become soft. Warm Beef and Eggplant Salad requires the following ingredients:

200 grams of meat;
two eggplants;
bell pepper;
one carrot;
vegetable oil - three tablespoons;
a spoonful of lemon juice;
a bunch of parsley;
a clove of garlic;
a little soy sauce;
a pinch of sugar.

There are two cooking options. You can try a warm salad with beef and vegetables in different variations.

Warm Italian beef salad

The beef is sauteed with onions, mixed with fresh spinach and a creamy, elegant sauce.

Ingredients:

Salad sauce – 100 ml
Roast beef, cut - 700 g
Chopped red onion, divided into rings - 1/2 cup
Tomatoes – 2 pcs.
Torn fresh spinach - 6 cups
Croutons

Preparation:

Spray cooking pan; add beef and onion. Cook over medium heat, stirring occasionally, 2 to 3 minutes or until onion begins to soften and beef is heated through.

Mix together beef mixture, spinach, tomatoes and sauce in a bowl. Serve with croutons if desired.

How to make a salad: recipe description

To begin with, rub the meat with salt and pepper and cut it very thin. Heat a little oil in a frying pan and fry the meat. How long to fry beef? At least ten minutes, stirring occasionally.

Eggplants are cleaned and cut into strips. If the fruits are thick, with pronounced seeds, then the middle is removed. Grate the carrots on a coarse grater. The bell pepper is cut into strips, removing the seeds and membranes.

Ten minutes after frying the meat, eggplant and carrots are added to it. When the vegetables become soft, add bell pepper. Stirring, cook for a couple more minutes. During the process, you can season the vegetables with a little salt.

The garlic is peeled and passed through a press. Add soy sauce, lemon juice, vegetable oil. Parsley is washed and chopped as finely as possible. Connect with gas station. Cool the hot vegetables with beef a little and pour in the dressing. Let it sit for five minutes. It is noteworthy that this delicious warm beef salad can also be eaten cold as an appetizer.

The second cooking option is quite simple. In it, bell peppers are not fried along with the other ingredients, but added fresh. Then the salad gets more juiciness and a crispy note.

Cooking recipes

Warm beef salad is a hearty and tasty dish that you can prepare for both lunch and dinner. We suggest preparing a warm salad with beef. To create this culinary masterpiece, it is better to take the meat of a young animal, that is, veal.

Warm salad - “cucumbers with meat, Korean style”

Ingredients:

cucumbers - 120 gr.
meat - beef - 200 gr.
red pepper - 1 pc.
large onion - 1 pc.
rice vinegar - 1 tbsp.
soy sauce - 1 tbsp.
sesame - 1 tsp.
greenery
garlic - 2 cloves
black pepper or chili
salt, sugar
frying oil

General information:

Cooking time: 20 minutes;
Number of servings: 2;

Cooking method:

Cut the cucumbers into cubes, sprinkle with vinegar and salt. Slice the meat thinly.
Cut the onion into half rings. Pepper - pieces.
Fry the meat and onions in boiling oil. At the end of frying, add pepper, saute, remove from heat.
Lightly squeeze the cucumbers, add to the total mass, pour over soy sauce, salt, sugar and pepper to taste, add garlic and herbs. Stir again. When serving, sprinkle with sesame seeds.

Warm salad with beef

Ingredients:

beef pulp - 3 slices;
sun-dried tomatoes - 2 pcs.;
capers - 1 tbsp. l.;
anchovies - 2 pcs.;
olive oil - 2 tbsp. l.;
soy sauce - 1 tsp;
Iceberg salad - 1 small head;
sweet pepper - 1 pc.;
onions - 1/2 pcs.;
cherry tomatoes - 1 handful;
freshly ground black pepper - to taste;
green onion - 1 feather.

General information:

Cooking time: 25 minutes;
Number of servings: 4;

Cooking method:

Wash and dry the beef pieces. Heat a grill pan, grease it with oil, add the meat, fry on one side for 2 minutes. Then turn over and fry for another 2 minutes. Repeat the manipulations again. Then wrap the beef in foil and let it rest in a warm place.
Prepare salad dressing: pour olive oil and soy sauce into a container. Finely chop the sun-dried tomatoes and anchovies. Drain excess liquid from the capers, put everything in a container with oil and soy sauce, stir.
Wash the iceberg, dry it, pick the leaves and put them in a bowl. Add chopped bell pepper. Chop the onion and place in a bowl. Cut the cherry in half and place in a bowl. Sprinkle with pepper. Pour in the dressing.
Cut the pieces of meat into thin strips, put them in a bowl and mix everything. Place the salad in a beautiful dish, sprinkle with chopped green onions and serve.

Warm Italian beef salad

Ingredients:

Onion - 1 pc.
Veal - 200 g.
Salt to taste.
Bell pepper - 1 pc.
Olives - 80 g.
Wine vinegar to taste.
Soy sauce to taste.
Cherry tomatoes - 100 g.
Parsley To taste.
Lettuce leaves A few sprigs
Balsamic sauce to taste.
Italian herbs to taste.

General information:

Cooking time: 30 minutes;
Number of servings: 4;

Cooking method:

First, peel the onion, then cut it into thin half rings. Heat a frying pan, pour a little oil into it and fry the onion until golden brown. Then add pieces of veal. First you need to cut it into thin slices. Then add spices to the pan, in particular pepper, soy sauce and Italian herbs.
Wash the red bell pepper and remove the seeds. Cut it into thin strips. Place in a frying pan with onions and meat. Cut the pitted olives in half and pour into the pan.
Wash the cherry tomatoes and cut them into 2 halves, add them to the rest of the ingredients. Wash the parsley, chop it and also add it to the frying pan with all the ingredients. Mix everything and cook for a few minutes.
Wash and dry the lettuce leaves. Grind by hand into medium-sized pieces. We make a “pillow” out of it in a serving plate. Place cooked vegetables and meat on top of it.
To make the salad look even more attractive, you can decorate it. We use balsamic sauce for this. A delicious warm young beef salad is ready. It turned out light, juicy, very tender and piquant.

Beef salad

Ingredients:

Beef – 570 g;
multi-colored pepper – 180 g;
tomatoes – 100 g;
onion – 80 g;
olive oil – 30 ml;
balsamic vinegar – 30 ml;
bay leaf – 1 pc.;
juniper berries – 5 pcs.;
peppercorns - to taste;
garlic – 3 pcs.;
cucumber pickle – 100 ml;
salt - to taste;
capers, olives - for decoration.

Cooking method:

We take fleshy tomatoes with a minimum amount of juice and seeds. We make a cross-shaped cut on the side opposite to the stalk, pour boiling water over it and leave for 4 minutes, then carefully remove the peel. Set the prepared vegetables aside for a while.
Chop the onion into half rings, add cucumber brine and place in the microwave at the highest temperature for 1 minute. Let cool and also set aside. This quick method of pickling is much healthier than soaking in vinegar.
Dry the meat, season with olive oil, salt, rub with garlic, add crushed juniper berries and pepper. Heat a non-stick frying pan with a thick bottom, add a bay leaf, wait until it starts to smoke and fry the meat on each side for 3 minutes, turning it over five times. Let it rest for 10 minutes.
Bake the pepper in the oven for 23–35 minutes at 200C. Place in a sealed bag and refrigerate. Cut the pepper into small wedge-like slices, removing the stalk and seed box. If possible, save vegetable juice.
After “resting”, transfer the meat to a fireproof tray, add tomatoes there, and place in the oven at 180C for 10–15 minutes to bake. If the vegetables burn, you need to reduce the temperature and increase the time.
When ready, slice the beef into thin slices, generously sprinkle with balsamic vinegar along with the tomatoes, shake the tray several times.
Place pickled onions, meat, tomatoes, peppers on a wide plate, garnish with capers and pickled olives. Sprinkle with balsamic vinegar again. We immediately serve a warm salad with beef, vegetables and spices to the table.

Warm salad with vegetables and beef

Ingredients:

beef fillet – 200 g
fresh spinach - 150 g
bell pepper - 1/2 pcs.
olive oil
balsamic vinegar
butter
black pepper
rosemary
salt
honey

Cooking method:

Cut the bell pepper into slices and fry in olive oil. Cut the beef into strips, salt and pepper. Brush with honey - this will allow the meat to cook faster, giving it a golden crust.
Add meat to pepper. Season with dried rosemary and fry for 5-7 minutes. Pour in some balsamic vinegar and let the liquid evaporate. transfer to a plate.
Place the spinach in the pan in which the meat and peppers were fried and cook for a few minutes. Serve by placing the spinach and meat with pepper on a plate, adding a little butter.

Thai noodle salad with beef

Ingredients:

650 gr. beef skirt - steak
110 gr. thin rice noodles
1/4 tbsp. lime juice
2 tbsp. l. Sahara
2 tsp. Asian chili sauce
1 tsp. fish sauce
1 cucumber
1 red onion, t
4 tbsp. watermelon, diced
Coarse salt
Freshly ground pepper
Vegetable oil for lubrication
1/2 tbsp. chopped green cilantro

Cooking method:

Bring water to a boil in a medium saucepan. Add noodles and cook as directed on package. Drain the water and rinse the noodles with cold water. Place it in a sieve and leave until the water drains completely.
In a large bowl, combine lime juice, 3 tbsp. l. water, sugar, sambal oelek and fish sauce. Add cucumber, onion, watermelon and noodles. Season with salt and pepper, stir and set aside. Preheat grill to medium-high heat.
Season the steak with salt and pepper. Grease the grill with vegetable oil. Fry the meat for 3 minutes on each side until characteristic marks appear and medium-done.
Transfer it to a cutting board and let it sit for 5 minutes, then cut into thin slices. Add cilantro to the noodle salad, reserving a few tablespoons, then toss. Top with steak and reserved cilantro.

Warm salad with eggplant

Ingredients:

200 gr. beef pulp;
1 medium eggplant;
1 small tomato;
1 small onion;
Oil for frying;
1/4 tbsp. table vinegar;
Spices, pepper, sugar, salt, herbs.

Cooking method:

Wash the pulp, dry it and cut into very thin long slices. Wash the eggplant, remove the stalk and chop it into long thin slices using a housekeeper or a thin knife.
Peel the tomatoes, cut into slices. Peel the onion and chop it thinly into half rings. Heat oil in a deep frying pan until smoking. Quickly fry the onion and add the pulp, bring until half cooked.
Place eggplant ribbons in the pan and cook for 5–7 minutes, stirring constantly. Add the tomatoes, stir, let the juice and oil boil and immediately season the dish with spices and pour in the vinegar.
Cook for another 5 minutes, turn off. Immediately place the food in a dish, sprinkle with fresh chopped herbs and herbs and serve.

Salad with beef and vegetables

Ingredients:

Beef – 300 g
Bell pepper, small - 2 pcs.
Small tomatoes - 2 pcs.
Salad onion - 1 pc.
Lettuce leaves - 1 bunch
Soy sauce - 1 tbsp. l.
Black pepper - to taste
Vegetable oil (for frying meat) - 1 tbsp. l.

For refueling:

Soy sauce - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Balsamic vinegar - 1 tsp.
Sugar - 1/2 tsp.

Cooking method:

Prepare ingredients for beef salad. How to prepare a warm salad with beef and vegetables:
Cut the beef into thin slices 0.5 cm thick. Pepper and marinate the meat in soy sauce, leave for 10 minutes.
Cut the tomatoes into thin slices. Cut the pepper into thin strips. Cut the onion into thin slices.
In a well-heated frying pan with vegetable oil, fry the beef for 10–12 minutes, depending on the thickness of the slices.
To prepare the dressing sauce, mix vegetable oil with balsamic vinegar, sugar and soy sauce until a homogeneous emulsion is formed.
Tear lettuce leaves with your hands, place meat and vegetables on them, mix everything, pour in the prepared sauce - and the warm salad with beef and vegetables is ready. You can sprinkle with sesame seeds if desired.

Korean salad with cucumbers

This dish turns out juicy and aromatic. The secret is in slightly pickled cucumbers. They do not lose their freshness, but at the same time get a piquant taste. For this simple but tasty salad take:

two hundred grams of meat;
one hot pepper;
onion head;
fresh cucumber;
soy sauce to taste;
salt and pepper;
garlic clove;
a drop of vinegar;
a pinch of sugar;
a bunch of any greenery.

For a beautiful presentation, you can use sesame seeds, pre-fried in a dry frying pan.

Salad with beef and roasted peanuts

Ingredients

300 g beef;
250 g hard cheese;
6 eggs;
2 pickled cucumbers;
1 carrot;
3 cloves of garlic;
½ cup roasted peanuts;
salt, ground black pepper and mayonnaise - to taste.

Preparation

Boil beef, carrots and eggs. Cut the beef and pickled cucumbers into strips. Grate the eggs and carrots on a coarse grater. The cheese also needs to be grated and divided into two parts. Pass the garlic through a press.

Layer the salad (beef → mayonnaise → cucumbers → mayonnaise → garlic → cheese → mayonnaise → carrots → mayonnaise → eggs → roasted peanuts → cheese) and let it soak for 1-2 hours.

Cooking Korean food

To begin with, the meat is cut into thin strips. The onion is cut into half rings. Place both ingredients in a frying pan with a small amount of vegetable oil. Fry until done. Finely chopped hot pepper is added during the process.

Peel the cucumber. Add salt and pour vinegar over it. Leave it for a while. Combine meat and cucumbers. Add finely chopped herbs and garlic. Sprinkle with a pinch of sugar. Add soy sauce. Add salt if necessary.

With carrots

The appetizer can be prepared with chicken fillet, but with beef it turns out to be richer in taste. Different authors of recipes call the dish general, capital, princely salad. At the same time, the set of ingredients for the snack remains unchanged: the base is meat, boiled carrots and beets. Capital salad with carrots and beef has a spicy garlic taste and appetizing appearance, it is perfect for holiday feasts.

Ingredients:

fresh greens;
hard cheese – 100 g;
boiled carrots – 2 pcs.;
hard-boiled eggs – 3 pcs.;
boiled beets – 0.3 kg;
boiled beef – 200 g;
mayonnaise;
garlic clove;
walnuts – 2 tbsp. l.

Cooking method:

Peel the beets, grate coarsely, and place in an even layer in a wide salad bowl. Pour mayonnaise over the product.
Squeeze the garlic, finely chop the meat component, mix the products with mayonnaise and place on top of the beets, leveling the surface with a spoon.
Carrot shavings will serve as the third layer of the snack.
Crush the walnuts, sprinkle them on the carrot layer, and pour mayonnaise over the salad.
Separate the whites from the yolks. Mash the first ones with a fork, cover the mayonnaise layer with the resulting slurry.
The cheese is grated last, then the finished dish is sprinkled with shavings. If desired, you can decorate it with crumbled yolks.

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With red onion

Beef salad with bell peppers is a hearty dish that can be prepared in a short time. It can be served warm or cold - in both cases it turns out satisfying and appetizing.

What ingredients will you need?

For the salad:

1 beef tenderloin steak (300 g);
0.25 tsp kosher salt;
0.25 tsp ground cumin;
10.25 tsp. black pepper;
3 bell peppers;
2 large ears of sweet corn;
1 large red onion, sliced into thin rings;
1 tbsp. l. olive oil;
2 tbsp. cooked fluffy rice;
2 large tomatoes.

For refueling:

0.25 tbsp. lime juice;
1 tbsp. l. olive oil;
0.25 tsp salt;
0.25 tsp ground cumin;
0.25 tsp black pepper;
0.3 tbsp. chopped fresh cilantro.

Step-by-step cooking process

You need to rub the steak with salt, cumin and pepper, and fry on the grill or frying pan for 6-8 minutes, or until the desired degree of doneness.
Peppers and corn should be oiled and baked on the grill or in the oven, turning occasionally, for 8-10 minutes, or until they are golden brown and soft.
Next, cut the corn kernels off the cob and coarsely chop the roasted bell peppers and fresh tomatoes.
All vegetables and rice should be placed in a large salad bowl and mixed.
In a small separate bowl, whisk the lime juice, oil, salt, cumin and black pepper, and stir in the chopped cilantro.

Pour the resulting dressing over the rice with vegetables, stir gently, then place the thinly sliced steak on top and serve.

With vegetables

This snack cannot be called sophisticated and refined; all the products in it are ordinary, so you can find them in every refrigerator. A rustic vegetable salad with beef includes boiled potatoes, pickled cucumbers and two types of onions. Despite such a modest composition, the dish turns out very tasty. Men especially love this salad, as it serves as an excellent snack for strong alcoholic drinks.

Ingredients:

vinegar - 1 tbsp. l.;
salted/pickled cucumbers – 3 pcs.;
boiled potatoes – 5 pcs.;
fresh greens;
green onion – 80 g;
cooked beef – 0.2 kg;
onion – 1 pc.;
French mustard – 1 tbsp. l.;
oil for refueling;
sugar – 1 tsp.

Cooking method:

The onion should be cut into half rings and marinated in vinegar with a pinch of salt and the same amount of sugar.
Finely chop the green onion; it is better to cut the pickled cucumbers into half rings.
Cut the cooked meat into medium pieces.
Cut the pre-boiled potatoes into cubes.
To prepare the dressing, mix vegetable oil with mustard. Whisk the mixture until thick.
Combine all the ingredients in a salad bowl, add the pickled onions, squeezing them out of the vinegar. Season the salad, pour in the dressing and let sit for half an hour.

MY | SOUP

Ingredients
A little about pepper.
Preparation
Options

Used beef - 200-300 grams.
Bell pepper - 1-2 pcs.
Tomatoes - 2 pcs.
Red onion - 1 pc.
Parsley - 2-3 sprigs.
Vegetable oil - 3-4 tbsp. l.
Lemon juice - 1 tbsp. l.
Mustard - 1-2 tsp.
Salt and pepper.

A little about pepper.

Who hasn't made a salad with bell peppers? The juicy, crispy fruits are eaten all over the world and are actively used in cooking to prepare snacks, sauces, and soups.

It is known that the Indians first began to eat sweet peppers, and with the discovery of America, this culture spread throughout the Old World.

It is worth noting that bell pepper is called only here, in Bulgaria itself, where these vegetables are extremely popular; another equally well-known name is used - paprika.

There are a lot of recipes for salads with bell pepper, because it has a unique sweetish taste that can be combined with most foods: other fresh or boiled vegetables, meat, poultry, cheese, mushrooms, etc.

Korean salads and snacks with bell peppers, which are distinguished by their spiciness and pungency, are very popular.

The popularity of sweet pepper can be explained not only by its unique taste; this vegetable contains a whole range of useful substances. A salad of fresh bell peppers will charge you with vitamins A, C and group B. The fruits contain a lot of potassium and sodium, calcium and fluorine, iron and sulfur.

Regular consumption of sweet peppers will have a beneficial effect on the condition of the heart and blood vessels, gastrointestinal tract, skin and hair, improve vision and even reduce the risk of cancer. In addition, bell pepper is a natural antidepressant.

Bell pepper is a dietary product; it contains only 27 kcal per 100 grams. Its juicy pulp improves digestion and helps remove toxins and carcinogens from the body due to the content of chlorogenic and p-coumaric acids. Those who are watching their figure should definitely include in their diet healthy and tasty salads with bell peppers, rich in vitamins and bright, as in the photo.

Vegetarians will enjoy hearty but light cabbage salads with bell peppers. Moreover, it can be either ordinary white cabbage, or cauliflower, broccoli, red cabbage or Beijing cabbage. Cucumbers, tomatoes, Korean carrots, kelp - these are just some of the vegetables that can be added to peppers.

For athletes or people experiencing heavy physical activity, we can recommend chicken salad with bell pepper, rich in protein, energizing for the whole day.

Prepare them every day or for a holiday, make them light or more filling, such as a salad with bell peppers, beans and beef. A simple vegetable salad of cucumbers, tomatoes or cabbage and bell peppers will be an excellent side dish for fish or meat.

Aromatic dressing and spicy herbs will make the appetizer even tastier, and if desired, according to the appropriate recipe, you can make a salad for the winter from bell peppers, for example, with cucumbers.

Preparation

A simple but surprisingly tasty salad with beef and bell pepper will easily replace a light lunch. If desired, the meat can be replaced with pork or chicken, and mayonnaise can be used instead of oil dressing.

First you need to cook the meat, for this it should be cut into cubes and fried in oil until soft, adding salt and pepper.
Remove seeds from the pepper and then cut into medium strips.
Peel the tomatoes from stalks and seeds, cut the pulp in the same way as pepper.
Chop the onion into thin half rings; if it is bitter, scald with boiling water.
Separately mix the dressing from oil, mustard and lemon juice. Instead of the latter, you can use any fruit vinegar.
Place all ingredients in a salad bowl, pour over the dressing and stir. Before serving, sprinkle with chopped parsley.

Options

Salad with bell peppers and chicken is light but satisfying. The ingredients in it can be changed to suit your taste. One version of this salad is with cheese, eggs, bell peppers and grilled chicken. All products are cut into cubes, salted, seasoned with a mixture of mayonnaise and sour cream and mixed. You can also chop green onions or dill there.

A very simple salad with Korean carrots, boiled chicken and bell pepper will help out when guests suddenly arrive. You just need to mix the crushed ingredients and season with mayonnaise. For piquancy, you can add crackers and garnish with herbs.

A salad with Korean carrots and bell peppers can also be made with smoked chicken fillet; in this case, you should also add onions and season everything with a mixture of vegetable oil and vinegar.

A salad with ham and bell pepper will help diversify your diet. You should add boiled eggs and canned corn to it, and season everything with a mixture of mayonnaise with natural yogurt, garlic and pepper. Greenery will not be superfluous.

With cucumber

Beef salad with bell pepper and cucumber is a Greek-style dish. Tender roast beef is combined here with feta cheese and large olives.

What ingredients will you need?

1 kg boneless beef tenderloin, cut into thin strips;
0.25 tbsp. + separately 0.5 tbsp. a mixture of olive oil and lemon juice (in proportion to taste);
3 medium tomatoes, coarsely chopped into wedges;
2 medium cucumbers;
1 large bell pepper, cut into slices;
1 tbsp. large olives, cut in half;
kosher salt and white pepper;
0.5 tbsp. crumbled feta cheese.

Beef salad with bell peppers in Greek style.
This is what the finished salad will look like.

Step-by-step cooking process

It is necessary to place strips of beef and 0.25 tbsp. mixture of olive oil and lemon juice into a medium bowl, mix well, cover and put in the refrigerator to marinate for 30 minutes. up to 2 hours
After this time, you need to remove the meat from the marinade and heat a large non-stick frying pan over moderate heat.
Next, place half the beef in the pan and fry for 1-2 minutes, or until the outer surface of the pieces is no longer pink (do not overcook it).
Then you should repeat the same with the second half of the meat.
After this, you need to place tomatoes, peppers, cucumbers and olives in a salad bowl, mix with 0.5 tbsp. a mixture of lemon juice and olive oil, add kosher salt and white pepper to taste, place slices of beef on top and sprinkle with crumbled cheese.