Delicious salads from fresh vegetables. new recipes for light salads without mayonnaise

Salads without mayonnaise for the holiday table are the best appetizer for those who do not like fatty foods, who prefer to watch not only their figure, but also their health, as they consider mayonnaise to be a harmful product.

Mayonnaise is a sauce made from various spices, egg yolk, and vegetable oil. Salads with such a high-calorie sauce are not healthy for everyone, and for some of us they are even contraindicated.

In this article we offer you several delicious, healthy and unusual salads without mayonnaise, which are perfect as an appetizer on the holiday table.

How to prepare salads without mayonnaise for the holiday table - 15 varieties

1. “Otpad” - salad without mayonnaise
2. Salad "Prague"
3. Salad without mayonnaise with red beans “Tuscan”
4. Salad without mayonnaise with Chinese cabbage and chicken fillet - “Light”
5. Warm salad without mayonnaise “Cooking together” with eggplants
6. Salad without mayonnaise “Shopski”
7. Vosges salad without mayonnaise
8. "May" salad without mayonnaise
9. Lenten salad without mayonnaise “Evening”
10. Legendary "Cobb" salad without mayonnaise
11. Far Eastern salad without mayonnaise
12. “Refreshing” salad with crab sticks without mayonnaise
13. Sun-dried tomato and pumpkin salad “Not an easy combination”
14. Simple squid salad without mayonnaise
15. Salad of raw champignons and Chinese cabbage

Hearty and beautiful chicken salad with cheese

This chicken breast salad is also prepared without mayonnaise. The dressing for it is very unusual; it includes soy sauce, which gives the dish a salty taste, honey, which gives a pleasant sweetness, and aromatic olive oil. Gourmets will be pleased!

Ingredients

• Chicken breast fillet – 400 g;
• Fresh cucumbers – 2 pcs.;
• Tomatoes – 2 pcs.;
• Bell pepper – 1 pc.;
• Hard cheese – 100 g;
• Lettuce leaves – 1 bunch;
• Olive oil – 1 tbsp. l.;
• Soy sauce – 2 tbsp. l.;
• Honey – 1 tbsp. l.

How to create a nutritious salad with cheese and chicken fillet step by step

• We boil the chicken fillet in water, not forgetting to salt it a little, or steam it if we want to get more tender meat.
• We wash and cut the vegetables: tomatoes into slices, bell peppers and fresh cucumbers into cubes.
• We take a deep salad bowl, place lettuce leaves torn by hand on its bottom, not forgetting to rinse them with water.
• Place the vegetables chopped in step 2 on top of the lettuce leaves.
• Cut the chicken fillet into cubes, add it to the rest of the ingredients that are already in the salad bowl, and mix gently so that the lettuce leaves remain at the bottom.
• Now let's prepare a flavorful dressing. To do this, mix olive oil with soy sauce and honey. Pour the dressing into the salad bowl.

• Grate the hard cheese and sprinkle it over the salad. You can rub it directly in a bowl if you are going to put it on the table, or on plates, placing the appetizer in them in portions.

“Otpad” - salad without mayonnaise

A very tasty salad without mayonnaise with herring and a special dressing according to a French recipe.

Ingredients:

• 200 grams lightly salted herring fillet
• 3 boiled chicken eggs
• 1 onion
• 1 bunch of lettuce
• 3 table. spoons of olive oil
• 1 teaspoon mustard
• 1 table. spoon of vinegar
• pepper, salt to taste

Preparation:

Tear lettuce leaves into pieces.

Boil the eggs, cool, peel. Cut into large slices.

Remove the bones from the herring and cut the middle into pieces.

Peel the onion and cut into half rings.

For the dressing, mix vinegar, mustard and olive oil.

In a salad bowl, combine herring, eggs, onions and lettuce.

Dress the salad before serving.

To prevent the onion from becoming bitter, you need to salt it and rub it in your hands. Also, the salad does not need to be salted, as it already turns out quite salty due to the herring.

Salad with squid

A delicious salad without mayonnaise, which is great for those who adhere to the rules of proper nutrition.

You will need:
200 g of squid, 150 g of cucumbers, 2 boiled eggs, a red onion, a bunch of greens, half a teaspoon of mustard, 50 ml of pure thick yogurt.
Preparation:

Leave the squid in boiling water for 3 minutes, then change the water to cold, clean the fillets, cut into strips. Add cucumber slices, large pieces of eggs, half rings or onion slices. Next, add yogurt, mustard, herbs and spices. The salad is best served immediately after preparation.

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Salad "Prague"

An excellent nutritious and tasty salad that is prepared without mayonnaise. Olive oil and mustard seeds, as well as spices, are used as a dressing. Perfect as an appetizer for a holiday table.

Ingredients:

• 200 grams of chicken fillet (preferably breast)
• 4 boiled chicken eggs
• 150-180 grams of fresh cucumbers
• 1 raw carrot
• bunch of green onions
• for refueling:
• 1 boiled yolk
• 1 teaspoon mustard seeds
• 3 table. spoons of olive oil
• salt to taste

Preparation:

Boil the chicken breast, cut into medium pieces. Place in a bowl.

Cut the cucumber into strips and place on the breast.

Set aside one yolk for the sauce, cut the remaining eggs together with the yolk with an egg slicer or a knife into strips.

Using a paring knife, cut fresh carrots into thin slices. Place in a bowl.

Finely chop the green onions.

Making the filling:

In a separate bowl, add 2 teaspoons of salt and 1 tablespoon of mustard grains to the yolk. Crush the yolk with a spoon and mix everything. Add 3 tablespoons of olive oil to the mixture. Mix everything well. Add the resulting sauce to the salad. Mix thoroughly using two forks. Sprinkle finely chopped onion on top.

Beef salad

Vegetables and meat are perhaps a golden combination, and without mayonnaise it will be surprisingly light.

You will need:
300 g beef fillet, 80 g each sweet pepper and cucumber, 70 g onion, oil for frying and dressing, garlic and lemon juice to taste.
Preparation:

Fry thin slices of meat until cooked, cut peppers and cucumbers into strips, sprinkle the last with lemon juice. Combine everything, throw in onion half rings and garlic, add a little oil, salt, and mix.

Salad without mayonnaise with red beans “Tuscan”

The salad is prepared very quickly. It is advisable to prepare the beans in advance. A tasty, satisfying salad that will pleasantly surprise your guests with its delicate taste.

Ingredients:

• 2 cloves garlic
• 150 grams of curd cheese
• 1 head red onion
• 1 cup beans (color of your choice)
• half a lemon
• 100 grams of lettuce leaves
• 1 tablespoon olive oil
• spices to taste

Preparation:

Soak the beans overnight in advance. In the morning, cook the beans over low heat until fully cooked. It should be soft.

Peel the onion and cut it into half rings.

Tear the lettuce leaves into pieces with your hands.

Mix lettuce leaves, cooled beans, garlic, and spices in a salad bowl.

Add the juice of half a lemon, butter and curd cheese to the ingredients. Mix well.

The salad should sit for 15 minutes. Instead of lettuce, arugula, sorrel leaves, and green wild garlic are great. If you use wild garlic, it is better to omit garlic.

Vegetable salad with shrimp and avocado without mayonnaise

And finally, a light and delicious vegetable salad with shrimp. You'll have to tinker a little with this dish. Well, how to tinker... If in previous recipes all the ingredients just needed to be washed and cut, then in this dish you will need to fry the shrimp. But believe me, this appetizer deserves to be served on your table!

The salad is just bomb! Be sure to prepare! It can easily replace a light dinner, and even for a romantic evening with a glass of white wine... I was daydreaming and distracted. I invite you to the kitchen, we will prepare a masterpiece dish with shrimp.

Ingredients:

• shrimp – 200 gr
• iceberg lettuce - 1/2 head
• avocado - 1 piece
• juice of half a lemon
• tomato - 2 pieces
• garlic - 3-4 cloves
• dill greens - to taste
• olive oil - to taste
• salt, ground pepper - to taste

Cooking steps:

1. If the shrimp are large, then you can cut them into two or three parts. If they are small, we skip this step and move on.

2. Cut the garlic cloves into thin slices and fry in a frying pan with vegetable oil. Fry the garlic until golden brown. The oil must be refined, without additives.

3. While the garlic is roasting, cut the avocado into cubes.

4. Cut the tomatoes into cubes approximately the same size as the avocado. Put everything in a salad bowl.

5. Meanwhile, the garlic is fried, it has given off all its aroma and after browning, remove the garlic and put the shrimp in the garlic oil. Fry for a few minutes, stirring occasionally. There is no need to fry the shrimp too much. The product is delicate and can be prepared in a matter of minutes.

6. Chop Iceberg lettuce to match tomatoes and avocados and place in a salad bowl.

7. Place the fried shrimp here, having cooled them first. We put it together with the sauce in which the arthropods were cooked.

8. Well, the final stage: chop the dill and add lemon juice to the salad. The juice of half a lemon will be enough. Salt and pepper to taste and you can mix everything.

Salad ready! Very impressive, tasty, crispy, with an interesting dressing. Nourishing and at the same time very light! Help yourself!

That's all! The article has come to an end. I will return to the topic of vegetable dishes more than once, but that’s all for today!

Until new useful meetings!

Be healthy and beautiful!

Salad without mayonnaise with Chinese cabbage and chicken fillet - “Light”

This simple salad without mayonnaise will look good on your holiday table. Walnuts are used as decoration, and chicken in combination with Chinese cabbage gives an exquisite taste to the dish.

Ingredients:

• 350 grams of Chinese fresh cabbage
• 150 grams of fresh carrots
• 200 grams of chicken fillet
• 2 tablespoons walnuts (chopped)
• for refueling:
• 1 teaspoon honey
• 4 tablespoons olive oil
• 1 table. spoon of natural vinegar
• 2 table. spoons of soy sauce

Preparation:

Separate the cabbage leaves. Cut out the thickenings from them. Cut the leaves into squares.

Wash the carrots, peel them and grate them on a medium grater.

Fry the chicken fillet with spices, cut it into small pieces. Place all ingredients in a deep salad bowl and add chopped walnuts to them.

For dressing you need to mix 1 table. spoon of vinegar, 2 table. spoons of soy sauce, 1 teaspoon of honey, and olive oil. Carefully move the sauce with a fork.

Season the salad with the resulting sauce, mix it with two tablespoons.

You can add chopped onion to the salad and salt it to taste.

Salad with mushrooms and beans

Affordable products, ease of preparation and rich taste are the main advantages of this salad without mayonnaise for the holiday table!

You will need:
250 g of canned beans and champignons, 1 pc.
onions and carrots, 50 ml vegetable oil. Preparation:

Cut mushrooms, onions, and carrots into thin slices. First, lightly fry the vegetables, then add mushrooms to them and cook until cooked. Place all the ingredients in a salad bowl, pour in the oil remaining after sautéing, add salt and mix.

Warm salad without mayonnaise “Cooking together” with eggplants

A very interesting dish. It doesn’t seem like a second course, but at the same time it’s a warm salad. Excellent vegetarian salad. Suitable for a holiday table during Lent.

Ingredients:

• 1 eggplant
• 10 cherry tomatoes
• 100 grams Feta cheese or feta cheese
• bunch of lettuce leaves
• a bunch of herbs (parsley, cilantro or dill of your choice, or all at once)
• 50 grams shelled walnuts
• 2 cloves garlic
• 100 ml olive oil
• 3 table. spoons of lemon juice
• 1 teaspoon honey (preferably liquid)
• 1 table. spoon of prepared mustard
• pepper and salt to taste

Preparation:

Cut the eggplants into squares. Sprinkle them with salt and leave for 10 minutes. This way they will give off bitterness. After this, squeeze the eggplants with a napkin, roll in flour and fry in olive oil until crispy.

Making sauce for eggplant. Mix olive oil, chopped garlic, honey, salt, pepper and lemon juice. Mix everything.

Place the fried eggplants on a dish and pour over the resulting sauce. Give the eggplants time to soak.

Cut the tomatoes into slices.

Cut the cheese into cubes.

Place lettuce leaves on a serving plate. Arrange eggplants, tomatoes and cheese beautifully on the leaves. Sprinkle finely chopped herbs on top. Sprinkle chopped walnuts over the greens.

Warm salad with vegetables and chicken

A bright and very juicy salad will become the main decoration of the table.

You will need:
0.4 kg of chicken fillet, 150 g of bell pepper, 300 g of tomatoes, a bunch of lettuce, 50 ml of soy sauce and olive oil, 15 ml of balsamic vinegar.
Preparation:

Marinate small pieces of chicken in spices and soy sauce for 15 minutes, then fry in olive oil for 5 minutes on each side, transfer. Cut the pepper into strips and hold in the frying pan for 3 minutes in the same oil. Place lettuce leaves on a serving plate, then sliced ​​​​tomatoes, peppers, meat, sprinkle with vinegar, you can also sprinkle with sesame seeds.

Salad without mayonnaise “Shopski”

This vegetarian light salad will be an excellent appetizer for your holiday table. The salad is also great for meat dishes such as steak and cutlets. This is a bright, truly summer salad.

Ingredients:

• 350 grams of fresh tomatoes
• 200 grams of bell pepper
• 250 grams of fresh cucumbers
• 2 tablespoons chopped parsley
• 100 grams of feta cheese
• 40 grams pitted olives
• 30 grams of sweet onion
• 1 table. spoon of wine vinegar
• 3 table. spoons of olive oil
• pepper, salt to taste

Preparation:

Cut the tomatoes into large pieces and place in a salad bowl.

Peel fresh cucumbers and chop as large as tomatoes. Add to tomatoes.

Cut red sweet bell pepper into squares.

Peel the onion, cut into half rings, add to the salad bowl. Chop the parsley, add to the vegetables, add salt and mix.

Make the dressing: mix olive oil and wine vinegar. Instead of vinegar, you can use lemon juice. Mix the dressing and add it to the salad. Mix with vegetables.

Grate the cheese on a coarse grater and sprinkle on top of the salad. Place olives on top and garnish with parsley leaves.

Greek salad with fetaxa classic recipe

One of my favorite salads, it has a large number of fans and for good reason!

Its taste is simply magical, and it’s really healthy and full of vitamins.

Ingredients:

• Fresh small cucumbers - 5 pcs.
• Fresh tomatoes - 3 pcs.
• Sweet bell pepper - 1 pc.
• Half a red onion
• Pitted olives - 10-15 pcs.
• Fetaxa - 100-150 g
• Garlic - 1-2 cloves
• Salt - 1 tsp
• Lemon juice or wine vinegar - 1 tbsp. l
• Extra Virgin Olive Oil - 4 tbsp. l
• Freshly ground black pepper - 1/2 tsp
• Dried oregano - 1/2 tsp

Preparation:

All vegetables for salad are cut coarsely. This way they remain more tasty and juicy, and at the same time release less juice to the outside. The salad will not be watery.

So we cut the cucumbers into thick semicircles, and the tomatoes into slices.

The bell pepper must be removed from the seed box and cut into squares. To make the salad more colorful, use peppers of different colors.

Place the chopped vegetables in a common bowl and stir gently.

Important: we don’t mix it anymore, we simply lay all the other ingredients on top.

Chop the red onion into half rings.

Place the salad in the dish on which it will be served. Place onion half rings on top.

Prepare a dressing from olive oil, lemon juice, salt and pepper + squeezed garlic. Let's pour this aromatic substance over our salad.

Cut the cheese into cubes of approximately 1-1.5 cm and place it on top of the salad.

Sprinkle our dish with fragrant oregano and garnish with olives on top of the vegetables.

Mediterranean bright and fresh food is ready!

Vosges salad without mayonnaise

The Vosges Mountains are the birthplace of this salad. This region is located in northeastern France. The salad is considered a local national dish, served during the holidays.

Ingredients:

• 120 grams bacon
• 1 tomato
• 2 onions
• 2 chicken eggs
• 3 teaspoons vegetable oil
• 1 teaspoon mustard
• 1 table. spoon of sour cream
• bunch of lettuce leaves
• 1 teaspoon vinegar (apple or honey)
• crackers

Preparation:

Wash the lettuce leaves well and dry.

Cut the onion into half rings.

Boil the eggs and cool. After this, cut into slices (egg into 4 parts).

Cut a clean tomato into rings.

The bacon should be fried until golden brown without oil. At the very end, add a spoonful of sour cream to the bacon.

For the sauce: mix vegetable oil, mustard and vinegar.

Place lettuce leaves on a serving plate. We carefully place the tomatoes in the center, egg slices on them, and onion half rings on top. Sprinkle with crackers and place bacon in sour cream on them. Pour over the sauce and stir.

Delicious vegetable salad without mayonnaise for the holiday table

A dish from the category of very simple and very light, but at the same time with a rich, memorable taste. This snack is a godsend for people who follow a vegetarian diet and those who watch their waistline even on holidays. But this does not mean that avid meat eaters will not eat this salad, rather the opposite. This salad goes very well with meat dishes. I recommend watching the video recipe - simple and quick preparation, the most common ingredients, and all together - excellent taste!

"May" salad without mayonnaise

The name of the salad fits perfectly with the time of year. The same light, tasty, bright and delicate salad is perfect for the May holiday table.

Ingredients:

• 180 grams lightly salted herring fillet
• 150 grams of green salad
• 120 grams of fresh cucumbers
• 40 grams of green onions
• 10 quail eggs
• for refueling:
• 3 tablespoons for dressing
• 1 tablespoon mustard seeds
• 1 tablespoon vinegar
• pepper and salt to taste

Preparation:

Chop the lettuce leaves with your hands and place in a deep salad bowl.

Cut the cucumbers into slices.

Cut the salted herring fillet into strips and place in a salad bowl.

Boil the quail eggs, cool and cut into 4 pieces. Add to salad bowl.

Chop green onions.

Make the dressing: mix oil, mustard, vinegar and salt. Mix the mixture. Season the salad with it and mix. Sprinkle chopped green onions on top of the salad.

Salad with chicken and olives

An exquisite salad with a bright and rich taste for the holiday table.

You will need:
300 g of chicken fillet, 100 g of tomatoes, cucumbers, pitted olives and grated hard cheese, one and a half spoons of French mustard, sesame seeds for decoration.
Preparation:

Fry thin slices of meat and let the fat drip off. Cut the cheese, cucumber, tomato into cubes, and olives into rings, combine all the ingredients. Add mustard, stir, sprinkle with sesame seeds.

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Lenten salad without mayonnaise “Evening”

This salad can replace a whole dinner during Lent. It is perfectly balanced in microelements and vitamins. Very tasty and healthy salad.

Ingredients:

• 100 grams of rice (use wild and steamed together)
• 200 grams of beets
• 100 grams of red onion
• 50 grams of raisins
• green lettuce leaves
• 2 table. spoons of vinegar (you can use both wine and table vinegar)
• 1 table. spoon of liquid honey
• 30 ml olive oil
• greens to your taste

Preparation:

Boil the rice. It is best to use a mixture of wild and parboiled rice.

Onions need to be cut into thin rings.

Mix vinegar, lemon juice, honey, olive oil and get a marinade, which we pour over the onions. Soak the onion in the marinade for 5 minutes.

Boil the beets and cut into thin strips, using a coarse grater. Place the beets in the marinade with the onions and mix.

Raisins need to be soaked in boiling water to soften them. Mix steamed raisins, beets, onions and rice. Mix. You can serve on a serving plate, on which you need to place lettuce leaves and our mixture on them.

The salad can be sprinkled with herbs, you can add mint leaves. Cranberries are also suitable instead of raisins.

Vegetable salad with vegetable oil and vegetables for gourmets and on fasting days

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

Ingredients:

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

Preparation:

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

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

Legendary "Cobb" salad without mayonnaise

This famous salad is famous for its unusual, satisfying taste. The salad is made without mayonnaise. In appearance, the salad looks very unusual and attractive. I want to try it right away.

Ingredients:

• 9 quail eggs
• 150 grams of fresh tomatoes
• 180 grams of fried chicken fillet (you can use smoked chicken or ham)
• 1 avocado
• 100 grams of cheese
• 100 grams of lettuce leaves
• 80 grams celery stalks (or fresh cucumber)
• for refueling:
• 4 tablespoons olive oil
• 1 teaspoon mustard seeds
• 2 table. spoons of natural vinegar
• 1 clove of garlic
• salt, pepper to taste
• 1 teaspoon honey or sugar

Preparation:

Place shredded lettuce leaves on a serving plate. We tear the salad with our hands.

Chop the celery stalks. Place celery in one row on lettuce leaves.

Boil and peel the eggs. Cut the eggs into 4 slices and lay out the next strip of celery.

Wash the tomato, cut into slices, place next to the egg - a strip.

Fry the chicken fillet with spices, cool, cut into thin strips and place next to the egg.

Cut the avocado in half, peel it, and then into small slices and place it next to the row of chicken.

Cut the cheese into small cubes. We put it in the very last row.

Make the dressing: mix olive oil, grain mustard, salt, fruit vinegar, honey, chopped garlic. Mix the sauce. Pour over the salad.

Each of your guests can mix the ingredients they want. You can also mix all the ingredients together and add sauce.

Salad with pomegranate and walnuts

An easy and delicious birthday salad that is simple yet sophisticated.

Products:

For the salad:

– 350 gr. smoked turkey (can be replaced with smoked chicken) – 50-60 gr. feta – 600 gr. spinach - 1 small pomegranate

For the sauce:

– 2 teaspoons mustard – 2 cloves garlic – 2 tbsp. tablespoons grape vinegar – 2/3 cup olive oil – salt, pepper

For nuts:

– 1 cup chopped nuts – ½ teaspoon salt – 1 tbsp. spoon of sugar

We need a non-stick frying pan. In it, fry the nuts with salt over low heat for about 5-6 minutes. Then add sugar, and stirring constantly, fry for another 6-7 minutes so that the nuts turn out to be a beautiful golden color. Place on a plate to cool. In a small bowl, whisk mustard, crushed garlic and vinegar. Gradually add olive oil and finally salt and pepper. Cut the turkey into very small pieces, wash the spinach, peel the pomegranate, cut the feta into small pieces. Place the spinach in a salad bowl and lightly pour the sauce over it, mix the turkey with a little sauce and top it with the spinach. Then sprinkle with feta, nuts and the remaining sauce. Bon appetit, this is delicious!

Far Eastern salad without mayonnaise

This is a simple, vegetarian salad recipe without mayonnaise. Suitable as an appetizer for meat on a holiday table, as well as for those who are on a diet or Lent. Contains many useful vitamins and microelements.

Ingredients:

• 300 grams of seaweed (can be pickled or frozen)
• 1 carrot
• 1 cucumber
• 1 red bell pepper
• 1 onion
• 30 ml olive oil
• 1 teaspoon prepared mustard
• vinegar
• pepper, salt, sugar to taste
• greens of your choice

Preparation:

Take pickled cabbage. If you have frozen, then you need to cook and marinate it.

Vegetables - peppers, carrots, cucumbers, cut into strips.

Cut the onion into rings.

Now let's make a dressing of mustard, olive oil, salt, vinegar, pepper. You need to be careful with vinegar, since pickled cabbage already contains vinegar.

Now we need to mix our vegetables with seaweed and season with sauce. The salad should steep for 2 hours. Sprinkle the salad with herbs on top.

"Crimean" salad

A simple salad without mayonnaise for a holiday table with a unique taste that does not require complex or lengthy preparation.

You will need:
350 g of boiled green beans, 250 g of champignons, onion, a couple of cloves of garlic, 1 tsp.
vinegar (9%), a pinch of sugar. Preparation:

Fry the mushrooms, chop the onion, add vinegar, salt, sugar and mash it a little with your hands. Combine all ingredients, mix well.

“Refreshing” salad with crab sticks without mayonnaise

This light salad is suitable as an appetizer for the holiday table. It contains crab sticks, which means the salad is suitable for those who do not eat meat and adhere to Lent.

Ingredients:

• 1 Chinese cabbage
• 5 crab sticks
• 1 lemon
• olive oil
• pepper, salt to taste

Preparation:

Wash the cabbage and cut into long, thin strips. Place in a bowl. Untie the cabbage leaves.

Cut the crab sticks lengthwise into thin strips.

Place the sticks in a bowl with the cabbage.

Cut the lemon in half crosswise and squeeze the juice out of half the lemon.

Add 2 tablespoons to lemon juice. spoons of olive oil, half a teaspoon of salt, pepper. Mix the sauce.

Season the salad with sauce and mix well.

Salad with funchose and vegetables

A light salad made from affordable ingredients won’t keep you standing at the stove for long!

You will need:
150 g funchose (“glass” noodles), 1 pc.
sweet pepper, onion, carrot, cucumber, soy sauce to taste. Preparation:

Boil the noodles according to the recipe indicated on the package, cut the vegetables into cubes. Fry onions, carrots and peppers, mix all ingredients, season with soy sauce.

Sun-dried tomato and pumpkin salad “Not an easy combination”

This salad is warm. Its combination, which is difficult at first glance, is very harmonious. The salad turns out to be very unusual and delicious. Your guests will be delighted.

Ingredients:

• 200 grams peeled pumpkin
• 120 grams mozzarella cheese
• 100 grams of red bell pepper
• 70 grams sun-dried tomatoes
• 80 grams of olives
• 3 table. spoons of orange juice
• 2 table. spoons of vegetable oil
• pepper, salt, dried herbs
• 30 grams of premium butter

Preparation:

Cut the pumpkin into cubes. The length of the cubes should be no more than 4 cm and the width up to 1.5 cm. Salt the pieces and sprinkle with dried herbs.

Melt the butter over low heat and add to the pumpkin.

Cover a baking sheet with foil. Place the pumpkin on it in an even layer. Leave room for sweet pepper.

Bake the pumpkin and pepper in the oven for 10 minutes. Preheat the oven to 200 degrees. The pumpkin should not be very soft.

After this, leave the pumpkin and pepper to cool on the baking sheet.

Cut the olives into slices. An assortment of black and white olives will look beautiful.

Cut the sun-dried tomatoes into medium pieces.

The cheese can be torn into small pieces or grated on a medium grater.

The cooled pepper needs to be cut into strips.

For the sauce, mix orange juice and oil containing sun-dried tomatoes. Add a little more vegetable oil, salt, pepper and mix.

Now mix tomatoes, olives, cheese and pepper in a salad bowl.

Lay out the salad in portions. Place in a heap on one plate. First some pumpkin, then a mixture of tomatoes, peppers and cheese, and then more pumpkin. Pour the sauce over the salad and decorate it at your discretion.

Salad with champignons and peas

Although this salad does not contain meat, it is still very nutritious and satisfying.

You will need:
300 g of champignons, 250 g of canned peas, 80 g of onions, a couple of boiled eggs, sunflower oil for dressing.
Preparation:

Cut the onion and champignons into small pieces, fry, cool and add to the cubes of eggs and peas. Stir, season the salad with oil, and you can additionally decorate with herbs.

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Simple squid salad without mayonnaise

Interesting, pleasant sea salad. It is suitable for those who like the unusual taste of seafood. It's very easy to prepare.

Ingredients:

• 3 slices fresh squid
• 1 onion
• 3 eggs
• 2 tablespoons vinegar
• salt, pepper to taste
• 1 clove of garlic
• olive oil
• 0.5 teaspoon honey

Preparation:

Cut the onion into cubes. Marinate. For the marinade we use vinegar and boiled water. Marinate for 15 minutes.

Now you need to cook the squid. Place the squid in boiling water and cook for 3 minutes. After the squids are cooked, we place them in a bowl of cold water.

Separate the boiled whites from the yolks.

Grate the whites onto a fine grater, setting aside the yolks.

Place the whites on the bottom of the salad bowl.

Cut the squid into strips and place on the whites.

Squeeze the pickled onion and place it on the squid.

Make the sauce: chop a clove of garlic, add salt, honey, table. spoon of fruit vinegar, 2 tbsp. spoons of olive oil. Mix the mixture until smooth.

Pour the sauce over the salad in a salad bowl.

Grate the yolks onto a fine grater. Sprinkle on top of the salad. Let the salad steep for 2 hours.

Korean eggplant salad (spicy)

For those who like something spicy, there is an excellent recipe for a vegetable salad in which eggplant plays the main role. So I recommend preparing such a bright and tasty salad during the vegetable season. To make the salad truly tasty, you need to let it marinate for several hours. Therefore, prepare it in advance.

For the salad you will need:

• eggplants - 600 gr.
• sweet peppers of different colors - 150 gr.
• carrots - 2 pcs. average
• onions - 1 pc.
• garlic - 4-5 cloves
• hot red pepper - 1/5 pcs.
• coriander - 1 tsp.
• ground pepper - 0.5 tsp.
• sesame seeds - 1 tbsp.
• Rice vinegar (wine, apple, table) - 1 tbsp.
• soy sauce - 2 tbsp.
• honey - 1 tbsp.
• vegetable oil for frying - 80 ml
• salt - 1 tbsp.
• greens (parsley, cilantro) - 4 tbsp.

Korean salad preparation method.

1. You need to start the salad by preparing the eggplants. Wash the eggplants and cut them in half lengthwise. Then cut in half crosswise. Now cut each piece into long strips so that there is skin on each piece. Place the chopped eggplants in a colander, which you place in a bowl. Salt the eggplants and mix well, pressing down a little. Our task is to get rid of excess juice that will flow into the substituted bowl.

2. Cover the eggplants with a plate, pressing it down slightly. Leave the vegetables for 1-2 hours.

3. After 2 hours, the eggplants will release juice. Place a paper towel on a plate, place the eggplants, and pat the top well with another towel to dehydrate the vegetables as much as possible. Sometimes eggplants are squeezed by hand, but this way the juiciness and vitamins are lost.

4. While the eggplants are salting, prepare the remaining vegetables. Grate the carrots using a Korean carrot grater. If you don’t have such a grater, then cut into very thin strips. Cut the sweet pepper into strips. Peppers of different colors will look beautiful in a salad. Cut the onion into half rings, finely chop the garlic and herbs.

5. Cut the hot red pepper into squares. Adjust the amount of hot pepper to taste. Perhaps someone in your family doesn’t like spicy food, but someone, on the contrary, really likes it. In this case, hot pepper can be added in portions.

6. Heat the frying pan very well so that the heat comes from it. Pour in oil for frying. Place the eggplants again on a paper towel and squeeze a little with your hand. Eggplants that have lost their juice well enough take up much less oil when frying.

7. Fry the eggplants over high heat for 2-3 minutes until golden brown. Place the eggplants in the pan in one layer, so you will most likely need to make 2 layers. The eggplants will turn out half-cooked, that’s how it should be. Then they will marinate some more.

8. Place the eggplants in a salad bowl. Pour a little vegetable oil into a heated frying pan, add ground coriander and black pepper to the oil. Add chopped hot pepper to them. Fry a little and add onions to them. Fry the onion over high heat for 1 minute to soften it a little. There is no need to fry it. Add carrots to the onion, stir and fry for another 1 minute.

9. Onions and carrots just need to be soaked in the aromas of spices and softened a little. There is no need to fry them; they will also marinate later.

10. Now put all the ingredients in a salad bowl: eggplants, carrots and onions, sweet peppers, garlic (to taste), herbs, toasted sesame seeds. Season the salad with vinegar, honey and soy sauce. Stir and taste for salt and spices. Add vinegar, soy sauce, salt and pepper if necessary. Cover the salad with a plate, press down a little and put in the refrigerator for several hours (at least 4) to marinate.

11. This is such an elegant, aromatic and tasty salad. Suitable as an appetizer for a holiday table or a vegetable salad for dinner. Don’t be lazy to prepare it and you won’t regret it.

Layered salad with chicken breast and sour cream

If you like salads without mayonnaise, but for some reason prefer to avoid olive oil, lemon juice and mustard, then try to please yourself and your loved ones with this simple appetizer, which is laid out in layers. And beautiful, and simple, and very tasty!

Ingredients

• Chicken breast fillet – 250 g;
• Eggs – 3 pcs.;
• Fresh cucumbers – 2 pcs.;
• Sour cream – 2 tbsp. l.
• Soy sauce – 1 tsp;
• Any spices - to taste.

Recipe for puff chicken breast salad without mayonnaise

1. Boil the chicken breast fillet in salted water until tender, cool it.
2. Boil the eggs hard and separate the yolks from the whites.
3. We cut all the ingredients for the salad: fillet and cucumbers into cubes, egg whites into pieces of any size (for example, thin slices), grate the yolks.
4. Prepare the dressing: combine sour cream with soy sauce and any spices you like. It turns out very tasty if you take, for example, Provençal herbs or a special salad mixture.
5. We take a deep salad bowl and put a layer of boiled chicken meat on the bottom. Place egg whites on top. Pour 1.5 tbsp over the protein layer. l. prepared dressing.
6. Place the cucumbers in the next layer and pour the remaining sauce over them.
7. Using grated yolks, we form the top layer of the appetizer, and then put the salad in the refrigerator for half an hour, after which it can be served.

As you can see, chicken salad without mayonnaise can be prepared in various variations. And this appetizer turns out to be no less satisfying than one seasoned with rich sauce.