Green salad - a kaleidoscope of vitamin cocktails on your table: recipe with photos and videos

Home Vegetable salads

Green salad is one of the varieties of quick appetizers. This dish is not only quick to prepare, but also extremely simple. To prepare a green salad you will need a minimum of time and ingredients. You just need to stock up on vegetables, herbs and ingredients for a tasty and spicy sauce!

To create a dish you need greens to taste - various types of salads, parsley, onions, dill or arugula. Vegetables, hearty avocado and savory ingredients in the form of olives or capers will not be superfluous in the salad. Olive oil, mayonnaise, lemon juice, various sauces and balsamic vinegar are perfect for dressing the salad.

You can also add meat and fish ingredients to the salad.

Green salads are served immediately after preparation. This is due to the fact that greens quickly lose their freshness and appearance under the influence of the sauce. If you plan to serve later, it is best to season the salad immediately before serving.

How to prepare green salad - 15 varieties

Green coleslaw
Green salad with green beans
Salad "Green Sea"
Fragrant green salad with champignons
Light green salad with radishes
Green tomato salad
Green salad with zucchini and capers
Gourmet green salad with pomegranate
Green salad with avocado
Green salad with peas and crabs
Light salad “A la Olivier”
Green salad with pesto
Simple vegetable salad with avocado
Tender vegetable salad with arugula and feta
Hearty salad pate

Green coleslaw

A delicate and healthy salad with feta cheese and aromatic herbs will be an ideal complement to meat or fish.

Ingredients:

Broccoli - head
Green onions - a small bunch
Salt - to taste
Cheese cheese – 100 g
Cucumber - pcs.
Spices
Vegetable oil

Preparation:

Grind the cheese, mix with oil and spices to taste.

Boil broccoli until tender.

Before cooking, remove the stalk.

Grind the onion and cucumber.

Mix all ingredients and season with butter-cheese dressing.

Green salad with green beans

A fragrant and juicy salad with eggs and herbs for a tasty and satisfying lunch.

Ingredients:

Green beans - 400 g
Chicken egg - 4 pcs.
Butter - 1 tbsp.
Garlic - 2 cloves
Mayonnaise

Preparation:

Blanch green beans in boiling water.

Grind the garlic using a special press.

Boil the eggs and cool. Peel the cooled product and chop it into small cubes with a knife.

Mix all ingredients cold and season with spices and mayonnaise. Let the dish sit for half an hour and serve.

How to choose a good product

The vegetable is sold in markets or in the vegetable departments of supermarkets . It can be stored fresh for no more than seven days.

It should be kept in the refrigerator, on the lower shelves, where the temperature is warmer than in the upper sections.

Visually inspect the leaves of the vegetable. They should not be corroded or torn. This indicates poor quality of the product.
The color of the plant should be uniform. There should be no yellow or dark spots or strange inclusions.
Buy dry lettuce. Market sellers often spray the plant with water to prevent it from spoiling during the day. These greens look prettier, but you will have to eat them right away. If you put the culture in the refrigerator, then after a couple of hours it will lose its taste and quickly deteriorate.

Salad "Green Sea"

A hearty, juicy and incredibly aromatic salad with quail eggs and Chinese cabbage for a light and healthy dinner.

Ingredients:

Beijing cabbage – 400 g
Black pepper
Quail eggs - 8 pcs.
Parsley - 3 sprigs
Canned tuna - 1 can
Lemon - 1/2 pcs.
Salt
Lettuce leaves
Olives - 15 pcs.

Preparation:

Chop the salad into small pieces by hand.

This way the salad leaves will remain fresh and crispy for a long time.

Chop the cabbage and parsley.

Mash the canned tuna pieces with a fork.

Chop the olives into small circles.

Lay out the dish in layers: lettuce leaves, cabbage, olives, chopped quail eggs, tuna, parsley. Sprinkle each layer with pepper and, if desired, salt. Sprinkle lemon juice over the appetizer and serve.

The root of health

Among spring vegetables, celery takes pride of place, because it makes such healthy and simple green salads. Peel and grate 500 g of celery root, a large raw carrot and 2 sour apples. Mix the ingredients, sprinkle with lemon juice and season with low-fat sour cream. For those who are getting ready for summer, this salad is irreplaceable.

Fragrant green salad with champignons

Delicious, simple and aromatic salad with herbs and tender mushrooms.

Ingredients:

Corn salad - 50 g
Champignons – 200 g
Lemon - ½ pc.
Lolo Rosso – 50 g
Garlic - 2 cloves
Butter - 30 g
Parsley - 5 g
Frisee salad – 50 g
Olive oil - 30 ml.
Parmesan cheese - 50 g
Dry white wine - 50 ml.
Celery – 60 g
Balsamic vinegar - 10 ml.

Preparation:

Grind the champignons into slices and fry in butter along with wine.

Chop celery, lettuce and parsley.

Pass the garlic through a press and grate the Parmesan on an extremely fine grater.

Mix vegetable oil with balsamic vinegar, parsley, garlic and lemon juice.

Mix celery with lettuce leaves and mushrooms. Season the dish with sauce.

The salad is ready to serve!

General principles for preparing salad

To prepare an appetizer with lettuce leaves, you need:

Prepare all the ingredients one by one: tear the leaves, cut the vegetables and herbs, boil the eggs, grate the cheese.
Mix the products in a common bowl.
Pour freshly prepared dressing over the salad ingredients and stir.

After this, the treat is immediately served to the table. If a recipe uses croutons, they are poured into the dish at the very last moment.

Light green salad with radishes

A simple spring salad with radishes and spinach to serve with meat dishes.

Ingredients:

Radish - 1 bunch
Black pepper
Spinach - 1 bunch
Lemon - 1/2 pcs.
Green onion - 1 bunch
Salt
Cucumbers - 3 pcs.
Parsley - 1 bunch
Orange - 1 pc.
Sorrel - 1 bunch
Olive oil - 2 tbsp.
Salad - 1 bunch

Preparation:

Chop the vegetables into small random slices.

Tear the greens with your hands.

Squeeze the juice from citrus fruits, mix with oil and spices.

Mix all the greens with the vegetables, stir and season with citrus dressing.

With tomatoes and eggs

For such a simple snack, you should choose large, ripe, sweet tomatoes.

Ingredients

For the dish you need to take:

eggs (pre-cooked until the yolk is firm) – 2 pcs.;
lettuce leaves - 1 bunch;
tomato – 1 large;
green onions – 1 bunch;
salted mayonnaise.

You can also use sour cream to dress this salad.

Step-by-step cooking process

The cooking process includes several stages:

Boiled eggs need to be chopped into large slices. The tomato is also crushed.
Salad leaves (washed and dried) should be cut coarsely with a sharp knife, and green onions should be finely chopped.
All prepared products are poured into a common bowl and seasoned with salted mayonnaise.

You can decorate the treat with cherry halves.

Green tomato salad

A tasty, sweet and sour and easy-to-prepare salad with green beans and cherry tomatoes will complement the taste of red fish and beef.

Ingredients:

Cherry tomatoes – 200 g
Sesame - 1 tbsp.
Green beans - 400 g
Green basil - 5 stems
Ground black pepper
Olive oil - 2 tbsp.
Sea salt
Lemon - 1 pc.

Preparation:

Chop the cherry tomatoes into small quarters.

Chop the basil into small strips.

Blanch the green beans in boiling water.

This process will take no more than three minutes.

Mix all ingredients, add sesame seeds and lemon juice.

Season the appetizer with oil and spices to taste. Serve warm.

With meat

Lettuce salad (its recipes are published below in the article) can be made more satisfying and interesting if you add meat to it. Various options will do.

With Chiken

Ingredients:

lettuce leaves - 1 bunch;
garlic – 2-3 cloves;
chicken fillet – 300-350 g;
sweet pepper, cucumber, red sweet onion - 1 pc.;
tomatoes – 2 pcs.;
chili sauce – 1 tsp;
olive oil – 40 ml;
mozzarella – 180-200 g;
fresh greens – 70 g;
red wine vinegar - 2 tbsp. l.;
salt.

Preparation:

Chicken fillet should be cut into slices and grilled until golden brown.
Tomatoes, cucumbers and sweet peppers need to be chopped into random pieces of medium size. If cherry tomatoes are used, you can leave them whole.
Red onion must be cut into thin rings. Mozzarella - small cubes. The mini balls can also be left whole.
Lettuce leaves are simply torn by hand.
For the sauce, whisk olive oil with vinegar and chili sauce. Chopped herbs and salt are added to it.
Lettuce leaves are poured onto the plate first. All other ingredients are distributed on top.

All that remains is to pour the sauce from step 5 over the appetizer and serve.

With pork

Ingredients:

pork fillet – 180-200 g;
quail eggs and pickled peppers – 4 pcs.;
green onions, fresh ginger, sunflower oil - 10 g each;
salad mixture – 200 g;
honey – 1 tsp;
garlic – 2 cloves;
olive oil – 25-30 ml;
teriyaki sauce – 40 ml;
salt and pepper.

Preparation:

Rub the pork fillet with teriyaki sauce and leave for a quarter of an hour. Then fry over high heat in a frying pan until crusty and bake in the oven at medium temperature for about another 15-17 minutes.
Olive oil is combined with chopped garlic, grated ginger without skin, salt, pepper and liquid honey.
Quail eggs need to be boiled, peeled and cut into halves.
The pork is chopped into thin slices, the peppers into halves, and green onions into small pieces. It will be enough to tear the lettuce leaves with your hands.

Place all ingredients on a large plate, pour over the sauce from step 2 and mix.

With beef

Ingredients:

beef edge – 370-400 g;
bulgur – 80 g;
mini peppers and zucchini – 150 g each;
mixture of lettuce leaves – 370-400 g;
teriyaki (sauce) and dry white wine – ½ tbsp each;
olive oil and Dijon mustard - 50 g each;
salt pepper.

Preparation:

In a common bowl, combine teriyaki, mustard, and half the olive oil. The mixture is salted and peppered and the beef is placed in it. In this form, the meat is left warm for 12-15 minutes.
The bulgur needs to be cooked until fully cooked (the process takes about 10 minutes).
In a frying pan, heat any fat and fry the chopped peppers and zucchini until golden brown. Then add salt and pepper.
Ready-made cereal without water should stand on low heat for several minutes with frequent stirring until it becomes crumbly.
The marinated meat should be cut into pieces and fried until golden brown, constantly adding wine to it.
Pour lettuce leaves, fried vegetables, and meat into a large bowl.

The finished snack is seasoned with the remaining oil.

Green salad with zucchini and capers

Spring, with sourness and languid sweetness, easy to prepare and very aromatic, salad with capers is well suited for a festive serving on any menu.

Ingredients:

Leek - 50 g
Zucchini - 200 g
Celery – 50 g
Arugula
Olive oil - 2 tbsp.
Capers

Preparation:

Grind the peeled zucchini and cut into slices. Salt and pepper the vegetable, fry in oil.

Allow the zucchini to cool to a stable room temperature.

Grind the celery into thin sticks.

Cut the leek into thin strips.

Mix all the ingredients of the dish, add the required amount of capers.

Add a little brine from the capers, season the salad to taste and serve.

Chemical composition

Lettuce is one of the top ten vegetables in terms of the number of useful microelements and vitamins.

It contains the following substances in large quantities:

calcium – in the content of this element, lettuce leaves can compete with dairy products. Calcium strengthens the skeletal system and teeth;
folic acid – necessary for women, normalizes hormonal balance, necessary during pregnancy;
manganese - an element that promotes the normal absorption of vitamins B, C and E. Prevents the development of diabetes mellitus and thyroid diseases;
magnesium – strengthens the heart muscle and has a beneficial effect on the nervous system;
Vitamin K is an essential substance involved in blood clotting.

Lettuce contains a whole complex of B vitamins, vitamins E, C and A. The product is rich in potassium, sodium, iron, iodine, phosphorus, etc.

Gourmet green salad with pomegranate

Georgian salad with pomegranate seeds and herbs will decorate the festive table and perfectly complement the everyday menu.

Ingredients:

Celery stalk with leaves - 500 g
Lemon - 1 pc.
Parsley - 100 g
Grenades - 1 pc.
Ground black pepper
Olive oil - 50 ml.

Preparation:

Grind the celery along with its leaves into small pieces.

Peel the pomegranate seeds.

Finely chop the parsley.

Squeeze lemon juice and combine with oil, add spices to taste.

Mix ingredients and season with lemon butter dressing to taste.

With cottage cheese

Lettuce salad, recipes for which come in different variations, turns out tasty and light with a lot of greens. For satiety, cottage cheese is added to this snack.

Ingredients

For the dish you need to take:

parsley, dill, green onions and spinach - 1 bunch each;
lettuce leaves - 1 large bunch;
cottage cheese (preferably homemade) – 120-150 g;
sour cream - 5-6 tbsp. l.;
lemon juice and salt.

Step-by-step cooking process

The cooking process includes several stages:

All greens need to be washed, dried, finely chopped and poured into a common bowl. You can simply tear the spinach and lettuce leaves with your hands.
Cottage cheese, mashed with a fork, is sent to the greens.
Season the mixture with salted sour cream sauce. Add a few drops of citrus juice to taste.

The dish is served immediately after stirring.

Green salad with avocado

Juicy, satisfying and healthy salad with avocado and herbs for a light and low-calorie dinner.

Ingredients:

Avocado - 1 pc.
Olive oil - 2 tbsp. l.
Ground black pepper
Fresh cucumber - 2 pcs.
Salt - to taste
Corn salad – 150 g
Lemon - 1 pc.

Preparation:

Peel the avocado and scoop out the pulp with a spoon.

Sprinkle the fruit with citrus juice to prevent the avocado from browning.

Grind the cucumbers and avocado pulp into cubes.

Tear the salad with your hands.

Mix all ingredients and season with a mixture of oil, spices and citrus juice to taste.

Beneficial features

The plant stimulates brain function.

The product is a natural neuron stimulator; it perfectly replaces chocolate and other sweets during severe mental stress. Enriches brain cells with oxygen, saturates them with useful substances.
Has a beneficial effect on the cardiovascular system. Vegetables reduce the amount of cholesterol, cleanse blood vessels, and reduce the risk of heart attacks, strokes and other diseases of the heart muscle.
The leaves contain special substances that have a sedative effect on the body. In their action, the substances are similar to alkaloids. With regular consumption of salad, nerve agents are blocked, and this allows you to cope with insomnia.
Regular inclusion of vegetables in the diet helps in the prevention of cancer. The antioxidant properties of vitamin C successfully combat free radicals. Tocopherol, which is part of the plant, protects against gas pollution and radiation in the environment.
Lettuce leaves improve digestion and accelerate the exchange of fats and lipids. A few branches a day will help fight heartburn and are useful for gastritis and pancreatitis.
Magnesium, which is contained in the plant, strengthens the human nervous system , calms, and prevents the development of diseases caused by nervousness.
Vitamin A, together with high potassium content, improves skin and hair health. These substances maintain the normal condition of the skin in people of any age.
Greens are indispensable during the cold season. It strengthens the immune system and promotes recovery from colds.
Leaf lettuce has expectorant and thinning properties. Special substances help cough up mucus from the bronchi and thin the mucus.
The juice of the plant improves blood composition, reduces sugar levels and is useful for anemia. Vegetable culture strengthens blood vessels, making them more elastic.

Green salad with peas and crabs

A simple, festive and satisfying salad with vegetables for your table!

Ingredients:

Onion - 1 head
Green salad
Cucumbers - 1 pc.
Crab sticks – 100 g
Ground black pepper
Mayonnaise - 3 tbsp.
Green peas - 2 tbsp.

Preparation:

Chop the onion and crab sticks into small cubes.

Chop the cucumber, chop the salad with your hands.

Mix all ingredients with peas and spices.

Season the appetizer with mayonnaise, let it brew for a quarter of an hour and serve.

With canned peas

This unusual salad includes quite a few components. Green peas and crisp lettuce are also complemented by cheese and carrots.

Ingredients

For the dish you need to take:

lettuce leaves - 1 large bunch;
eggs (boiled until the yolk is firm) – 2-3 pcs.;
Dutch cheese - 60-70 g;
green peas (canned) – 4-5 tbsp. l.;
carrots and a clove of garlic - 1 pc.;
mayonnaise – ¼ tbsp.;
salt, a mixture of ground colored peppers, green onions.

Instead of fresh carrots, you can take about 80-100 g of Korean carrots. It will add piquancy to the finished salad.

Step-by-step cooking process

The cooking process includes several stages:

Eggs should be cut into miniature cubes, and hard cheese should also be chopped. These ingredients are poured into a common bowl.
You should add peas to the appetizer, from which the brine has previously been drained.
The carrots are pre-cooked until half cooked (they should not become soft), after which they are chopped into cubes and poured into the salad. The salad is cut randomly and sent to the rest of the products.
All that remains is to add mayonnaise sauce mixed with salt, chopped green onions, a mixture of colored ground peppers and crushed garlic.

After mixing, you can serve the salad to the table. It’s delicious to make this in tartlets.

Light salad “A la Olivier”

A vegetarian version of a delicious and filling salad in a hurry.

Ingredients:

Green peas - 1 can
Sour cream
Cucumber - 1 pc.
Black pepper
Green onions
Salt
Eggs - 4 pcs.

Preparation:

Boil the eggs and chop into small cubes.

Chop the onion and cucumber into cubes.

Add peas to the salad.

Season to taste with spices and add sour cream or mayonnaise.

Let stand and serve.

Salads from greens, vegetables and fruits

GREEN SALAD IN SOUR CREAM WITH EGGS

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 salad 60, fresh cucumbers 60, salad dressing 30, 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:

Cucumbers 120, salad dressing 30 or sour cream 30, dill.

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, cut 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: Vegetable oil 500, 3% vinegar 500, sugar 40, ground pepper 2, salt 20. Second option: Vegetable oil 250, vinegar 3% 750, sugar 50, ground pepper 2, salt 20), 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:

Tomatoes 85, apples 70, lettuce 15, salad dressing 30, dill.

Cooking method:

Prepare fresh tomatoes and apples, cut them into slices, mix tomatoes with apples, pour in salad dressing ( First option: Vegetable oil 500, 3% vinegar 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. Romaine lettuce 60, oranges 30, bananas or apples 30, salad dressing 30.

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. Apples 50, celery 40, nuts 40, mayonnaise 30, green salad 10, pepper.

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 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.
Method of preparation:
Cut tangerines or oranges into slices, cook the apples, peel the apples and cut into thin slices, boil the prunes and cut into small pieces , combine oranges, apples and prunes, season the salad with sour cream and mayonnaise, add salt and powdered sugar, pile the salad, garnish with oranges.

Green salad with pesto

A fragrant, hearty and delicious salad with pesto and suluguni sauce for a rich festive serving.

Ingredients:

Arugula – 80 g
Ground black pepper
Tomatoes – 200 g
Pesto - 100 g
Suluguni cheese – 400 g
Salt - to taste

Preparation:

Grind the tomatoes into slices.

Cut suluguni cheese into longitudinal thin pieces.

Rinse and dry the arugula with paper towels.

Place the suluguni and tomatoes on a bed of arugula, sprinkle with spices and generously pour over the pesto sauce.

Cucumber update

Cucumbers grace our table all year round. But they cannot be compared with the first cucumbers from the garden this season. That’s why salads with them are much tastier. Boil a medium carrot in salted water and chop into strips. Cut the flesh of 2 avocados and 3 large cucumbers into cubes. Mix all the ingredients, tear a few green salad leaves with your hands, add cherry tomatoes and season with olive oil. Such an interesting combination of flavors will not leave anyone indifferent.

Simple vegetable salad with avocado

A light, satisfying, vitamin-rich and low-calorie salad with avocado and vegetables will ideally complement a holiday or everyday menu and decorate fish and meat dishes.

Ingredients:

Avocado - 1 pc.
Balsamic vinegar - 0.5 tsp.
Tomato 1 pc.
Lemon juice - 2 tbsp.
Cheese cheese – 70 g
Olive oil - 2 tbsp.
Green salad – 150 g
Salt - to taste

Preparation:

Grind the lettuce leaves with your hands, chop the cheese and tomatoes into cubes.

Slice the avocado and generously pour lemon juice over the fruit.

Mix all the ingredients of the dish and season with balsamic and olive oil.

What are the benefits for the human body?

The plant has been eaten for centuries. It is useful for people of any age and gender. The rich vitamin and mineral composition of lettuce strengthens the immune system and helps treat a number of diseases.

Leaf lettuce is useful for intense physical activity. It is recommended to be included in the menu for athletes. The culture gives muscle tone, relieves painful symptoms, and increases endurance.

For the health of adult men and women

The plant promotes the production of testosterone in the male body. It protects men from impotence and increases the volume and quality of sperm. The increased content of the hormone accelerates blood flow to the genital organ.

Folic acid contained in the culture evens out female hormonal levels . It is indispensable for painful menstruation, useful during menopause.

The plant reduces the risk of developing breast and ovarian cancer.

During pregnancy and lactation

Including lettuce in the diet of expectant mothers helps the formation of a healthy fetus. Folic acid prevents the development of defects in the unborn child, minimizing the likelihood of miscarriage or premature birth.

Doctors recommend including greens in the menu during breastfeeding. The plant improves milk flow. It is rich in calcium, which helps form healthy muscle and bone tissue.

Is the product suitable for children?

The leaves of the plant can be introduced into the diet starting from one and a half years of age. The culture is useful not only for its vitamin composition, but also because it regulates the water balance in the body.

Salad should be regularly included in the diet of not only young children, but also schoolchildren. It concentrates attention and makes the guys more diligent. The leaves of the plant stimulate the digestive functions of the body.

In old age

The benefit for older people is that the leaves have a mild laxative effect. They reduce the level of bad cholesterol in the blood and calm the nervous system, which is important for older people.

The vegetable gives you a feeling of fullness after any meal . It helps remove toxins and waste from the body. The plant is one of the recognized natural diuretics. It has a mild diuretic effect.