Salad with fried carrots and onions - prepared according to photo recipe with prunes and chicken

The optimal solution for losing weight. What are the benefits of carrots and onions?

Variations of salads with fried carrots and onions are actively used by nutritionists, because the main components of light dishes are vitamins with a small amount of calories, nutritional assistants to traditional healers. Thanks to the abundance of nutrients, carrots and onions will help:

normalize carbohydrate metabolism;
have a beneficial effect on the emotional background;
stabilize blood pressure;
remove waste and toxins accumulated in the body.

Regular consumption of these products will also have a positive effect on the general condition of the body and increase immunity.

Roasted Carrot Salad Recipe

Today you can find many recipes for making salads with fried carrots. These may be options for people who do not eat meat and animal products, or, conversely, dishes high in protein products. Strictly follow the step-by-step instructions with photos, then your salad will turn out perfect in taste and appearance.

With chicken fillet

Time: 40 minutes.
Quantity: 6 servings.
Calorie content: 162 kcal/100 g.
Purpose: appetizer, side dish, main.
Cuisine: Russian.
Difficulty: easy.

Layered chicken salad with carrots will decorate a festive or everyday table. The dish is multi-ingredient and can easily replace a main meal. Thanks to the large number of vegetables, the treat has an average calorie content. This recipe uses a mixture of mayonnaise and sour cream as a dressing. It is better to give preference to fermented milk products with 20% fat content.

Ingredients:

With chicken and mushrooms

Time: 30 minutes.
Quantity: 4 servings.
Calorie content: 131 kcal/100 g.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

Salad with carrots, chicken and mushrooms turns out very satisfying. To reduce the cooking time for this dish as much as possible, boil the chicken fillet and eggs in advance. This recipe uses champignons. They can be replaced with other types, for example, porcini mushrooms, oyster mushrooms or chanterelles. You can also choose greens based on your culinary preferences. Parsley and cilantro go well with this set of ingredients.

Ingredients:

champignons – 300 g;
vegetable oil – 40 ml;
mayonnaise – 40 g;
dill – 20 g;
eggs – 2 pcs.;
onions, carrots - 1 pc.;
boiled chicken fillet – 200 g;
salt.

Boil the eggs hard and cool.
Wash the champignons, dry them, cut them into slices, and fry them in vegetable fat.
Peel the remaining vegetables, coarsely grate the carrots, chop the onion, fry everything until golden brown.
Cut the boiled fillet into small pieces.
Peel the eggs and cut into cubes.
Combine all ingredients, add chopped dill, salt to taste.
Season the mixture with mayonnaise, mix well.

With meat

Time: 1 hour.
Quantity: 4 servings.
Calorie content per 100 grams: 216 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: medium.

This salad with fried carrots and meat is perfect for the winter when fresh vegetables are not available. In addition, seasonal products of plant origin contain more vitamins and other beneficial substances. The classic combination of carrots and beets makes a good base for a salad. This recipe uses lean pork, you can experiment with other types of meat.

Ingredients:

pork – 300 g;
vegetable oil – 100 ml;
mayonnaise – 100 g;
carrots – 3 pcs.;
beets, onions – 1 pc.

Peel the vegetables, rinse and dry.
Coarsely grate the carrots and fry in heated vegetable fat. If the vegetable completely absorbs the fat, add a little water and cook until soft.
Coarsely grate the beets and fry them separately in vegetable fat.
Cut the meat into thin strips and fry separately in a large amount of oil.
A golden brown crust should form on the slices; at the end of frying, add salt and pepper.
Chop the onion as desired.
When the fried vegetables have cooled to room temperature, combine them, season with mayonnaise, and add spices as needed.

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With burdock root

Time: 20 minutes.
Quantity: 1 serving.
Calorie content per 100 grams: 189 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: easy.

An original side dish consisting of fried burdock root and carrots will surprise the most avid gourmet. Vegetables are caramelized by adding oil and balsamic vinegar. White dessert wine adds special notes. The dish looks very aesthetically pleasing and has a characteristic shine. The salad is decorated with parsley; you can use both fresh and dried herbs.

Ingredients:

olive oil – 25 ml;
balsamic vinegar – 20 ml;
parsley – 10 g;
honey – 10 ml;
white dessert wine – 7 ml;
burdock – 1 pc.;
carrots – ½ pcs.

Cut the pre-peeled carrots and burdock root into long strips.
Heat the olive oil in a frying pan, fry the vegetables until tender, and finally add balsamic vinegar, honey and white wine.
Before serving, sprinkle the dish with chopped parsley.

Time: 1 hour.
Quantity: 4 servings.
Calorie content per 100 grams: 109 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

A delicious, balanced salad that can be eaten without a twinge of conscience in the evening as a full dinner. The presence of chicken fillet and hard cheese will ensure a feeling of fullness for a long time. An assortment of vegetables goes well with these protein foods. The recipe calls for Dutch cheese, you can replace it with any other hard type of your choice.

Ingredients:

boiled chicken fillet – 450 g;
orange juice – 60 ml;
Dutch cheese – 50 g;
olive oil – 40 ml;
white wine vinegar – 40 ml;
parsley – 10 g;
green onion – 2 feathers;
tomatoes – 2 pcs.;
carrots, bell pepper – 1 pc.;
salt, ground black pepper - optional.

Peel, wash and dry all vegetables.
Remove the seeds from the bell pepper and cut into thin strips.
Cut the boiled chicken into strips too.
Cut the carrots into thin slices, or grate them using a Korean carrot grater, and lightly fry them in olive oil.
Cut the tomatoes into thin slices.
Cut the cheese into small cubes or finely grate.
Chop green onions and parsley.
Mix all ingredients in one container.
For the dressing, combine orange juice, vinegar, olive oil, salt, and black pepper.
Season the salad, mix well and leave for half an hour to infuse.

With trout

Time: 45 minutes.
Quantity: 4 servings.
Calorie content per 100 grams: 233 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: medium.

An easy-to-prepare, but difficult-to-serve dish with trout and salad will become a real table decoration. A high culinary ring is used for its presentation. If you don’t have such kitchen equipment on hand, you can use a glass or cup. The dish is a multi-layered tower, which is topped with a cap of grated cheese.

Ingredients:

trout fillet – 600 g;
mayonnaise – 250 g;
leaf lettuce – 100 g;
Dutch cheese – 100 g;
vegetable oil – 60 ml;
parsley – 10 g;
onions – 2 pcs.;
carrots – 1 pc.;
salt.

Wash the fish fillet, dry it, cut into small pieces.
Fry in a hot frying pan until fully cooked; at the end of frying, salt and pepper the fish.
Peel the carrots, grate them coarsely, and fry them separately in vegetable fat.
Cut the onion into half rings and fry separately.
Take a presentation plate, lay out lettuce leaves, and place a cooking ring on top.
Place a layer of fish on the bottom of the ring and brush with mayonnaise.
Next, fried onions and mayonnaise again.
Place carrots on top and coat with sauce.
Carefully remove the cooking ring and decorate the top with grated cheese and parsley leaves.
Make the remaining portions according to the number of guests using the same principle.

Time: 30 minutes.
Quantity: 4 servings.
Calorie content per 100 grams: 109 kcal.
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: easy.

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With potato

This salad looks just as beautiful as the famous “Mimosa” if you lay it out in layers, each layer coated with mayonnaise. Therefore, for cooking it is better to use a transparent white glass salad bowl or a springform pan.

You will need:

3 boiled potatoes in their jackets;
300 g boiled chicken fillet;
2 boiled carrots;
1 jar of canned champignons;
1 head of onion, chopped and fried in vegetable oil;
3 hard-boiled eggs.

Sequence of layers:

Coarsely grated potatoes.
Chicken meat cut into thin strips.
Coarsely grated carrots.
Fried onions mixed with slices of canned champignons.
Finely grated whites.
Similarly prepared yolks.

Cover the finished salad with mayonnaise, and additionally sprinkle with chopped herbs.

Delicious variations on a traditional dish. How to improve the usual composition of ingredients?

Experimental chefs who want to “play” with the textures and aromas of products create unique flavor combinations using fennel, potatoes, and seafood.

Salads with fried carrots and onions will become even better if you add garlic, bell pepper, and Chinese cabbage. Grill ingredients with soft cheeses such as mozzarella.

You can make salads with fried carrots and onions more flavorful and nutritious with the right set of spices, including:

black, allspice;
cloves, ginger;
cilantro, coriander.

Be careful with the dosage: an abundance of hot spices can easily spoil the overall picture of the dish, emphasizing the tastes on bitterness and a burning aftertaste.

Appetizer with carrots, onions and chicken. Hearty recipe for meat eaters

How is the following salad healthy? Fried carrots with onions and chicken not only create a fragrant collaboration of flavors, but also have a positive effect on the gourmet’s well-being. For greater nutritional value, exploit the gastronomic capabilities of potatoes and garlic.

Carrots contain a massive arsenal of microelements, including carotene, phosphorus, and magnesium. Onions are a healthy source of vitamins B and C, chicken is a source of potassium, sulfur, and sodium.

Products used:

8 small potatoes;
4 medium carrots;
4 chicken legs;
1 Yalta onion;
1 red pepper;
1 sprig of rosemary;
2 cloves of garlic;
2 tablespoons olive oil.

For spices, use kosher salt, rosemary, spicy curry, oregano, marjoram. A pinch of ground turmeric and thyme will reveal the flavor potential of the chicken.

Cooking process:

First, heat the oven to 210 degrees, place the potatoes on a baking sheet and bake for half an hour.
Once the potatoes have cooled, cut the pliable tubers in half and set aside.
Meanwhile, heat 1 tablespoon of oil in a frying pan, season the chicken legs, and fry the meat on each side for 7-8 minutes.
Add the remaining oil to the pan along with the garlic, onion, red pepper and chopped rosemary and stir-fry for 2 minutes.
Cut the carrots and onions into chaotic slices, season with salt and pepper, and place the vegetable mixture in the frying pan.
Place the chicken in the pan among the vegetables, scatter the rosemary sprigs on top and roast until the chicken is cooked through and the vegetables are golden brown.

This salad with fried carrots and onions will also serve as the main dish; to reduce its calorie content, change the amount of meat, and use fillet slices instead of chicken legs.

How to make lean buckwheat soup without meat?

Very light, lean soup with buckwheat. In addition to these products, you can add your favorite vegetables, for example, bell pepper will add a summer, pleasant aroma. A dish for the whole family for every day and without special expenses. Take note!

We will need:

potatoes - 4 pcs.;
onions - 1 pc.;
carrots - 1 pc.;
buckwheat - half a glass;
Bay leaf;
salt, pepper, spices;
vegetable oil;
flour - 1 tbsp.

Preparation:

1. Peel vegetables: carrots, potatoes and onions. Cut the potatoes into cubes and place them in a pan of water on the stove, not forgetting to add salt. Cook for 10 minutes after boiling.

Then add bay leaf and well-washed buckwheat.

2. Chop the onion and grate the carrots. Fry the vegetables in oil in a frying pan until they become soft. Then pour in the flour and mix everything well.

Thanks to flour, the soup will not be too thin.

3. Place the roast into the pan. You can also add your desired spices at this stage.

Taste and add salt if necessary. Cook for a couple more minutes and remove from heat. A delicious vegetable soup that you can eat during fasting, on a diet, and indeed every day.