A simple and tasty vegetable salad: 5 secrets on how to make it brighter, richer, more interesting

How to make a vegetable salad

Like any dish, preparing vegetable salads begins with choosing recipes and ingredients. You can prepare a snack from raw, boiled, or canned vegetables. It’s good to mix them with each other, season them with original sauces or the usual mayonnaise (or a light version - olive oil). Try to prepare simple salads from vegetables, which can be varied with delicious additions - smoked meat, pine nuts, exotic fruits.

A fresh vegetable salad

A popular dish is raw vegetable salad. It looks great on any table (as in the photo), is rich in healthy fiber, which promotes weight loss and quickly saturates the body. The most popular recipes for vegetable dishes made from fresh ingredients are:

lettuce leaves, cucumbers, tomatoes, bell peppers - you can season them with sour cream, olive oil, spices;
boiled chicken, cherry tomatoes, Chinese cabbage - this will create an original Caesar, which must be seasoned with white croutons and original sauce;
fresh tomatoes, mozzarella cheese and basil leaves - elegant Italian Caprese;
bell pepper, cucumber, tomato, red onion, feta and olives - a bright Greek version.

Boiled vegetable salads

More high-calorie, but still just as tasty, are salads made from boiled vegetables. Here you can turn on your imagination and combine them with canned legumes, mushrooms, boiled or fried meat. It is better to replace the usual mayonnaise dressing with an original sauce made from olive oil, lemon juice and mustard. Here are some examples of vegetable salads with boiled ingredients that look delicious in photos and in real life:

Olivier - not a single holiday is complete without it; it combines potatoes, carrots, green peas, and meat;
Herring under a fur coat is a hearty New Year's delicacy that combines boiled potatoes, carrots, onions, beets, eggs and salted fish;
Mimosa is a delicious dish characterized by the presence of boiled potatoes, carrots, onions, eggs, cheese and canned fish;
Winter salad is the same Olivier, only the meat in it is replaced with smoked ham, boiled sausage or crab sticks.

Diet vegetable salads

Recipes on how to prepare light vegetable salads will be useful information. They will become indispensable assistants when losing weight, making side dishes for complex meat or fish dishes. Here are some examples of low-calorie vegetable dishes:

Chinese cabbage, garlic, onion;
tomato, garlic, olive oil dressing;
radishes, parsley, dill;
green beans, garlic, spices;
in winter - sauerkraut, carrots, cranberries.

Fresh Vegetable Recipes

Salads are a light and very healthy snack before eating the main meal. In the summer, it is common to prepare this dish from fresh vegetables, freshly picked from the garden or purchased at the grocery market.

Modern housewives devote a lot of time to work, family, and self-realization and therefore prefer dishes that are quick to prepare. It is these simple vegetable salads that I bring to your attention, since I myself use these recipes weekly.

Cucumber salad

This salad is prepared in just 15 minutes, and the average cost of a set of products is 120 rubles. To prepare it, prepare ingredients for 4-5 people:

medium-sized cucumber;
egg – 2 pcs.;
radishes – 200 gr.;
lettuce leaves – 50 gr.;
green onions – 50 gr.;
dill – 40 gr.;
salt and pepper to taste;
dressing - mayonnaise, sour cream or vegetable oil.

When everything you need is prepared, proceed directly to preparing the cucumber salad. Boil the eggs and cool them in cold water. While the eggs are boiling, wash the vegetables thoroughly. Place diced cucumbers and radishes in a deep bowl.

Next, chop the eggs and all the greens you have: onions, lettuce, dill. Place it all in a bowl and mix with other vegetables. Then add pepper and salt to your taste. Next, season the finished salad with your favorite dressing - mayonnaise, sour cream or vegetable oil. That's it, a simple and very tasty salad is ready!

Salad with crab sticks

The salad with crab sticks is prepared within 15-20 minutes, and the total cost of the products is 240 rubles. Please prepare the ingredients for 5-6 servings and you can start cooking:

cucumber – 2 pcs.;
radishes – 170 gr.;
crab sticks – 200 gr.;
egg – 3-4 pcs.;
green onions – 70 gr.;
canned corn - 1 can;
salt and pepper to taste;
dressing: sour cream, mayonnaise or olive oil.

Let's start preparing a healthy snack. Boil the eggs and place them in cold water to cool. Then place the diced cucumbers and radishes in a deep bowl.

Next, finely chop the crab sticks, green onions and eggs. Add all this to the cucumbers and radishes. Next, pour in the corn and mix the entire contents of the bowl well. Add salt and pepper to taste and season with your favorite dressing - sour cream, mayonnaise or olive oil. Healthy vegetable salad is ready to eat!

Cabbage salad

The most famous and favorite snack of many Russians is vegetable cabbage salad. It can be prepared in just 17 minutes, and the cost of the ingredients is 110 rubles. For 4-5 servings, use the following ingredients:

young cabbage or Chinese cabbage – ½ head;
cucumber – 2 pcs.;
radishes – 150 gr.;
dill – 40 gr.;
green onions – 30 gr.;
basil or cilantro – 30 gr.;
salt and pepper to taste;
dressing – vegetable oil or mayonnaise.

So, the ingredients are prepared, start cooking. Chop the cabbage into thin strips and place in a deep bowl. Cut the cucumber and radish into thin slices in the form of semi-ovals and add it all to the same container as the cabbage.

All available greens must be cut as finely as possible: green onions, dill, basil. And then add to the already chopped vegetables. Mix all the vegetables well, add salt and pepper to taste, and then season with your favorite dressing - mayonnaise or vegetable oil. That's it, the incredibly delicious salad is ready!

Salad with carrots

Carrot salad holds the record for fastest preparation; it can be made in just 15-17 minutes, and the cost of a set of products will cost you only 70 rubles. Prepare ingredients for 4-5 people:

carrots – 2-3 pcs.;
garlic – 2 cloves;
radishes – 150 gr.;
cheese – 100 gr.;
salt to taste;
dressing - mayonnaise or sour cream.

Have you prepared everything? Then start preparing an incredibly delicious vegetable salad. Grate the carrots on a fine grater and place in a deep bowl. Also finely grate the radish, then the garlic and grated cheese and add it all to the same bowl.

Add salt and mayonnaise (or sour cream) to taste. Mix everything thoroughly - the salad is ready, garnish it with herbs and serve.

Salad with tomatoes

If you are a tomato lover, then I bring to your attention a quick recipe for salad with tomatoes. A set of products for it will cost you only 115 rubles. Prepare ingredients for 4-5 servings and allow 20 minutes:

tomatoes (preferably cherry) – 150-200 gr.;
radishes – 150 gr.;
feta cheese, Adyghe cheese, feta – 150 gr.;
red onion – 1 pc.;
lettuce leaves – 50 gr.;
salt and pepper to taste (but if the cheese is very salty, do not add additional salt);
dressing - vegetable or olive oil.

Amazing! You have prepared everything and now you can start cooking. Cut the cherry tomatoes into two halves and place in a deep bowl. Next, cut the radishes into thin slices in the form of semi-ovals, and cut the onion into half rings and place in the same bowl where the tomatoes are.

The cheese you choose, for example, feta cheese, must be cut into cubes and added to the vegetables. Finely chop the lettuce leaves and place in a bowl.

Next, add salt and pepper to taste and season the vegetables with mayonnaise or sour cream. Mix the contents of the bowl thoroughly - that’s it, the salad is ready! You can serve it to the table.

Vegetable salad recipes

Finding suitable recipes for vegetable salads today is not difficult, because the Internet comes to the rescue. There are such a huge number of dish options with step-by-step instructions and photo lessons that it’s simply dizzying. When choosing a tasty snack, you should start from the main components, the principles of mutual combination, and choose unusual recipes for vegetable salads with original ingredients and delicious sauces. Then all guests and household members will be satisfied and ask for more.

Why do salads with vegetables help you lose weight?

Why do vegetable salads promote weight loss? There are many reasons, but here are the main ones:

salad will allow you to eat less of other dishes (as a rule, most of them are much higher in calories than salad);
will saturate the body with vitamins and microelements (which will somewhat speed up your metabolism);
will have a positive effect on digestion and intestinal motility;
will make you more energetic (raw food always gives you energy).

Fresh cucumber salad

A light salad with fresh cucumbers, radishes and green onions has a summer taste. It invigorates a weakened body, charges it with vitamins, and lifts the mood. The refreshing taste of the snack will appeal to many, because it is easy to make, has an attractive appearance and a juicy aroma. It is best to season it with vegetable oil, and add piquancy with vinegar.

radishes – 200 g;
fresh cucumber – 200 g;
green onions – 100 g;
vegetable oil – 50 ml;
9% vinegar – 5 ml.

Chop the radish into rings, chop the cucumber into strips, and chop the onion.
Mix all ingredients, sprinkle with vinegar, season with oil, salt and pepper.
Decoration can be done with fresh herbs if desired.

Mixed vegetable salads. How to do it?

Mixed vegetable salad is easy to make and is healthy and nutritious. Use a vegetable salad mix. Add diced, fried, seasoned peppers and salt, chicken breast, crispy fried bacon bits, a boiled egg, tomato slices and avocado. Replace chicken breast with turkey meat.

Combine vegetable salad with fresh pears, shredded blue cheese and candied walnuts. To make the salad look more expressive, add cubes of chicken fillet, lightly seasoned with pepper and salt. Pour vinaigrette over vegetable salad. Pears can be replaced with apples. If you want to make a salad in the summer, replace the pear with berries.

Prepare a green spinach salad. Add strawberries, feta cheese, walnuts or almonds to the spinach. Fill with chicken breast or bacon strips. Balsamic vinegar will fit into these ingredients. Pepper, salt and mix.

If you want to serve a delicious and nutritious salad to your friends’ table, use one of the following recipes.

Salad of tomatoes and cucumbers

The most famous dish that pleases every family is a light salad with tomatoes and cucumbers. This incredibly easy-to-prepare dish comes in handy when you need a quick snack, satisfy your hunger, or surprise guests. If you have a little more time, you can prepare a complicated version of a traditional dish - Greek salad, delighting everyone with its Mediterranean taste.

cucumber – 2 pcs.;
tomatoes – 2 pcs.;
red onion – 1 pc.;
salad leaves - a bunch;
sweet red pepper – 2 pcs.;
avocado – 1 pc.;
pitted olives – 100 g;
feta or cheese – 100 g;
olive oil – 40 ml;
lemon juice – 40 ml.

Cut the cucumbers into cubes, tomatoes into slices, chop the onion into rings.
Tear the lettuce leaves, cut the paprika into strips, and cut the avocado into cubes.
Crumble the feta and cut the olives in half.
Mix all ingredients, season with butter sauce, lemon juice, salt and pepper.

Greek salad with classic dressing

Ingredients:

cucumber - 2 pcs. (large);
tomato – 2 pcs. (with dense pulp);
bell pepper – 1 pod (red or yellow);
Crimean onion – 1 head;
pitted olives – 20 pcs.;
Feta (cheese) – 80 – 100 g;
ground oregano – 0.5 small. spoons;
high-quality olive oil – 3 – 4 dessert spoons;
lime/lemon juice – 1.5 dessert spoons;
salt and pepper mixture.

Preparation:

Cut cucumbers and tomatoes into arbitrary cubes. If vegetables have thick skins, you should remove them in advance.
Also cut the bell pepper.
Chop the blue onion (Crimean) into thin quarter rings.
Cut large olives in half, leave small ones whole.
Combine ingredients and mix. Send them large cubes of cheese.
Beat the oil and citrus juice in a separate bowl. Add oregano, salt, pepper mixture.
Pour the resulting mixture over the salad.

You can additionally sprinkle the finished snack with a pinch of oregano on top.

Autumn salad - recipe

Not only can you prepare fresh fruits for the winter - there is a recipe for how to prepare a light autumn vegetable salad that will delight the whole family with its spicy taste. Its difference from winter preparations is the lack of sterilization. The vegetable components are finely chopped, poured with marinade and infused for a day. After this, they can be consumed immediately, served with meat, fish, and poultry.

carrots – 2 pcs.;
sweet pepper – 2 pcs.;
white cabbage - forks;
cauliflower - head;
cucumber – 1 pc.;
hot pepper - pod;
vegetable oil - half a glass;
vinegar - ¼ cup;
water - liter;
sugar – 50 g;
salt – 50 g;
dill - a bunch.

Chop the white cabbage, separate the cauliflower into inflorescences, and boil in salted water.
Grate the carrots coarsely, cut the paprika into strips, cucumbers into half rings, chop the dill.
Make the marinade: mix oil with water, sugar, salt, chopped hot pepper. Boil, pour in vinegar.
Pour the marinade over the vegetable mixture, cover and marinate for 24 hours.
Serve this autumn appetizer with warm boiled potatoes, rice, and buckwheat.

Autumn salad recipe for winter

Simple, delicate, very good. Mushrooms, sliced thin, combined with cheese or mushrooms, even speck-like salami, release their forest notes, making the salad a unique lunch moment. Pumpkin is the main character of our tables and ours, served with thin crumbs with nuts and salami, will surprise you. Or lightly cooked, with cheese and beets.

Not only a vegetable that surprises him, but also an unpredictable star of winter salads. Cauliflower served raw, sliced thin with mayonnaise and capers will give you a crunchy flavor and salad you may never have thought of tasting. With nuts and spinach for a super-vitamin, antioxidant-rich salad, or with a classic cheese spirit, pear is the undisputed hero of fall winter salads. Try combining pomegranate and spinach leaves, amazing.

Perfect for family dinners and holiday feasts. Before serving, you can season with vegetable oil or mayonnaise. It will also be very tasty if you warm it up before using it, you can serve the dish with stewed meat.

How to cook:

2 kg. cabbages;
1 kg. carrots;
1 kg. tomato;
1 kg. juicy pepper;
2 large garlic cloves;
4 tbsp. l. non-iodized salt;
5 tbsp. l. sand sugar;
1 tbsp. l. Armenian seasoning;
chopped celery root;
0.5 tbsp. l. ground pepper;
2 tbsp. l. concentrated vinegar 70.

Recipe for autumn salad for the winter:

Wash and peel all vegetables first.
The cabbage should be chopped, the carrots should be grated coarsely or cut into strips, the tomatoes into medium cubes, the peppers into medium strips.
Fry the onion in oil for minutes, then add the carrots and simmer, stirring occasionally, for another 5-7 minutes.
Simmer the tomatoes separately for 5-7 minutes.
Simmer the cabbage separately for 10-12 minutes.
Combine all the prepared vegetables in one pan, add pepper. During stewing, the vegetables released a lot of juice, then you need to stew the vegetables in this juice. You need to cook the entire mixture for a quarter of an hour from the moment it boils.
Add salt and sugar to the vegetables, all the spices, add oil and vinegar diluted in a glass. Cook, stirring well occasionally.
While the vegetable mixture is being prepared, prepare the jars - wash and sterilize. Boil the lids.
Place the hot salad into bottles.
Place a wide container on the stove and put an old kitchen towel on the bottom.
Place all the jars in a saucepan/bowl, fill with warm, but not hot water to a little more than half the height of the jars. Cover the containers with lids.
Place on the stove and cook for 10 minutes after the water boils. Then quickly tighten the lids and cover with a warm blanket for a day.

Fresh tomato salad

Fresh tomato salad has a light sweetness and a pleasant refreshing taste. You can prepare it with the addition of creamy soft mozzarella cheese and fresh basil leaves. Seasoned with balsamic vinegar and olive oil, the dish makes an excellent Caprese appetizer, which is so loved in Italy for its pleasant taste and colors reminiscent of the colors of the flag.

tomatoes – 2 pcs.;
mozzarella – 60 g;
basil – 4 leaves;
olive oil – 30 ml;
balsamic vinegar – 25 ml.

Cut the tomatoes with cheese into circles, tear the basil into small pieces with your hands.
Place on a plate, alternating tomatoes with cheese, sprinkle with basil on top.
Drizzle the olive oil and vinegar mixture over the vegetables and around the edges of the plate.

Dietary cabbage salad

Vegetable salad with Chinese cabbage has a reduced calorie content. This healthy ingredient has only 35 calories per 100 g, which sets it apart from all other vegetable varieties. To diversify the cabbage and make it more pleasant to serve and taste, add corn, sweet oranges and green onions. The dressing is a mixture of vegetable oil and soy sauce, so there is no need to add salt to the appetizer.

Chinese cabbage – half a kilo;
canned corn – 100 g;
green onions – 50 g;
oranges – 2 pcs.;
soy sauce – 15 ml;
vegetable oil – 45 ml.

Chop the cabbage, cut the orange into slices, chop the onion.
Mix the ingredients, season with a mixture of oil and soy sauce.

Light Chinese cabbage salad with canned corn and bell pepper

One day we had the most delicious chicken for dinner, but we didn’t want a side dish at all.
I quickly made this vegetable salad, and the chicken went with a bang. So you can use it with any meat. It’s tasty and at the same time very healthy thanks to the vegetables that make up this quick salad. Ingredients

Chinese cabbage – 100 g;
sweet bell pepper – 1/2 pcs.;
canned sweet corn – 100 g;
parsley and dill - 3-4 sprigs;
mayonnaise – 2 tbsp. l.

Cooking method

Cooking time: 15 minutes

Servings: 2 pcs.

Cuisine: Russian

1. Separate the leaves of Chinese cabbage from the head, wash and dry. Cut off the thick part of the leaf. Chop the rest with a knife. Sometimes housewives do not remove the dense part of the leaf in order to save money. But without it the salad is more tender.

2. Wash the sweet bell peppers, dry them too, remove the seeds and membranes. Cut into cubes or cubes.

3. Finely chop the washed and dried parsley and dill.

4. In a large bowl, combine all the chopped vegetables and herbs.

5. Add canned corn to the ingredients.

6. Put 1-2 tbsp. l. mayonnaise and mix.

7. The salad is ready. A little time, and you are guaranteed a tasty, healthy addition to your dinner or holiday table!

Cabbage salad with tomatoes

A tasty dish rich in vitamins is cabbage salad with tomatoes, which serves as an excellent side dish for boiled meat, fried fish or smoked chicken. In it, the tenderness and delicacy of cabbage leaves is complemented by the juiciness of tomatoes and the piquant spiciness of apple cider vinegar. This dish will please all family members.

white cabbage – 0.3 kg;
onions – 1 pc.;
tomatoes – 5 pcs.;
vegetable oil – 60 ml;
apple cider vinegar – 20 ml.

Chop the cabbage, mix with vinegar, add salt, mash with your hands, leave for 10 minutes to release the juice.
Chop the onion into half rings, cut the tomatoes into slices.
Mix all ingredients, add oil.

Vegetable salad with tuna

A healthy vitamin dish would be a vegetable salad with canned tuna, called Niçoise. Combining fresh ingredients with nice, buttery fish results in a light yet satisfying dish that's perfect for lunch or dinner. To diversify the taste of the snack, it is seasoned with basil, garlic and pine nuts. You can add capers, olives or pesto sauce.

canned tuna – 90 g;
tomatoes – 3 pcs.;
cucumber – 1 pc.;
bell pepper – 100 g;
garlic – clove;
basil - a bunch;
lettuce leaves – 3 pcs.;
pine nuts – 20 g;
lemon juice – 50 ml;
olive oil – 75 ml;
sugar – 3 g;
pepper mixture – 3 g.

Mash the fish with a fork in a jar, mix with oil.
Cut the cucumber into cubes, slice the tomatoes, slice the pepper, chop the herbs, crush the garlic.
Mix vegetable ingredients with fish, salt, pepper and sweeten.
Tear the lettuce leaves with your hands, place on a plate, place the vegetable mixture on top, sprinkle with lemon juice, and season with oil.
Decorate with pine nuts and sprinkle with herbs.

Cranberries, cabbage, radishes and something else!

Autumn berries - cranberries and lingonberries - are superior in their benefits to most other berries. Beets, carrots, radishes and cabbage are the most popular vegetables in the Russian diet. And to ignore them all when describing the best autumn snacks is an unforgivable mistake.

White cabbage and cranberries

To prepare this sweet and sour and super healthy salad, you will need:

400 g cabbage (you can use white or red);
200 g chicken liver;
100 g fresh cranberries;
sweet apple;
a little vegetable oil;
herbs, pepper and salt - optional.

Finely chop the cabbage, peel the apple and grate it on the coarsest grater.
Fry large pieces of chicken liver on both sides for 3 minutes, seasoning with salt and pepper.
Mix spices in a dish, two to three tablespoons of oil, and if desired, you can add a couple of tablespoons of wine vinegar.
Add cabbage and liver, add cranberries, stir. You can decorate with greenery. It's time to start eating!

Chicken breast with grapes

A tasty and unusual dish with high nutritional properties.

To correctly “execute” the recipe you will need:

chicken fillet 1 pc.;
6 lettuce leaves;
200 g green grapes;
50 g each of leek and red onion;
2 tsp. adjika for onions and chicken;
some pistachios, olive and vegetable oil.

2-3 hours before cooking, you should marinate the fillet, brushing it with adjika and salt. Wrap in foil and bake in the oven (200 degrees, 30-40 minutes). In order for the chicken to get a golden brown crust, the foil must be opened 10 minutes before the end of cooking.
The onion in this recipe is cut into very thin half rings, or even better, quarter rings. This move will distract attention from the sharp onion taste and emphasize the aroma of chicken.
Mix red onion with a spoon of adjika and leave for 10-15 minutes.
Cut the chicken into thin pieces.
Place lettuce leaves on plates, place leeks on them, season with aromatic olive oil.
Brush chicken fillet pieces with pickled onions and place on top of each other - 3-4 pieces per serving.
Garnish the dish with grapes and small pieces of pistachios. Bon appetit!

Green radish, carrots and cheese

Vitamin salad, emphasized by the piquancy of cheese, consists of the following ingredients:

1 carrot;
1 small green radish;
4 tbsp. l. sesame oil;
1 red onion (less possible);
100 g of hard cheese with a bright taste;
dill and parsley.

Chop the peeled radish and carrots, place in a deep bowl and stir.
Chop the greens and cut the onion into very thin rings so that it does not interrupt the main taste sensations.
The cheese can be cut into very small cubes or grated using the largest grater.
Mix all the ingredients, season with sesame oil - the dish is ready to eat!

Pear and spinach - an amazing combination

An exquisite and daring recipe that will not take more than 15 minutes of time, but will dilute the menu with its unusualness.

Products needed:

200 g fresh spinach;
2 pears;
40 g almonds;
60 g goat cheese;
2 tsp. lemon juice.

Let's start cooking:

Break the almonds into large pieces.
Crush the goat cheese.
Cut the pear into thin and neat slices.
Place the spinach leaves on a plate and place the pear on top in a fan or random pattern.
Sprinkle with almonds and goat cheese and add a drop or two of lemon juice. Eat with pleasure!

These are the delicious, nutritious and very healthy salads that autumn is ready to give us. Eat right and be healthy!

Autumn is a generous and rich giver, and amateur gardeners know this. It sums up the results of human labor in the spring-summer period in a special way, presenting a “report” in the form of the abundance and quality of the harvest. The main autumn vegetables and fruits grown throughout the country are zucchini, pumpkin, carrots, beets, radishes, potatoes, apples and cabbage. You can also include peppers, eggplants, cauliflower, tomatoes and pears among them. The favorite overseas guest among Russians is grapes. It is he who decorates many recipes for autumn snacks, adding to them a specific note characteristic only of this time of year.

Two more autumn products are fresh mushrooms and berries. They allow you to prepare dishes, in particular salads, that have excellent vitamin and taste properties. In this article, we have prepared a list of the most delicious, nutritious and healthy snacks that can only be prepared in the autumn, using the fresh gifts of autumn - fruits, berries, mushrooms and vegetables.

Vegetable salad with shrimp

A spectacular holiday dish will be a salad with shrimp and vegetables, which will combine the delicious taste of seafood with refreshing vegetables. The secret of preparation is to use several types of lettuce leaves - lettuce, iceberg and sorrel. The result is a rich dish that looks appetizing, has an incredible aroma and makes you want to try it.

cucumber – 1 pc.;
tomato – 2 pcs.;
bell pepper – 1 pc.;
lettuce – 2 pcs.;
iceberg - bunch;
sorrel - bunch;
red onion – ½ pcs.;
shrimp – 200 g;
green onions - 2 stalks;
dill, parsley - a bunch;
olive oil – 40 ml;
mustard seeds – 10 g;
white wine vinegar – 30 ml.

Tear the lettuce leaves with your hands, cut the tomato into slices, cucumber into slices, pepper into strips, onion into half rings, chop the greens.
Boil the shrimp, remove the shell, and cool.
Make a sauce from oil, mustard, vinegar, salt and pepper.
Mix all ingredients, season with sauce, place shrimp on top.

Sweet pumpkin for amazing salads

The pulp of the aromatic vegetable has a myriad of riches - vitamins and minerals of all kinds. But its main “pride” is its large amount of iron and valuable proteins, which it contains more than eggs and chicken.

Duet “pumpkin and crab sticks”

To make this nutritious fall recipe you will need:

0.5 kg pumpkin pulp;
50 g walnuts;
a little vegetable oil;
200 g crab meat or sticks;
mint and dill;
1 tbsp. l. wine vinegar;
spices.

Cut the pumpkin pulp into small pieces, dry and fry in oil until a tasty crust forms.
Add herbs and nuts to the vinegar. Garlic lovers can experiment and add a clove or two to this recipe. Grind everything thoroughly or grind in a blender until a puree-like mass is formed.
Chop crab meat and place all ingredients in a large bowl. Stir and garnish with beautiful mint or parsley leaves if desired.

Apple-pumpkin salad with currant dressing

The sweet and bright taste of the dish prepared according to this recipe can become an original salad or a complete replacement for dessert.

You will need:

sweet and sour fresh apples and pumpkin pulp - 200 g each;
walnuts – 100 g;
fresh red currant juice – 100 ml;
sugar – 25 g;
a pinch of citric acid.

Grate the apples and pumpkin on a coarse grater so that the mass turns out similar to puree, but denser and more structured.
Chop walnuts and add to salad.
Pour in currant juice and leave for 2 hours. Serve, garnished with nut kernels.

Pumpkin and grape accents

A recipe with pumpkin, complemented with grapes, is a real autumn delicacy.

It requires:

350 g pumpkin pulp;
150 g of grapes (preferably dark quiche);
150 g ham;
150 g lettuce leaves;
some walnuts;
wine vinegar and nut oil - 4 tbsp each. l.;
1 tbsp. l. mustard paste and vegetable oil;
sugar, pepper, salt.

Cut the pumpkin pulp into small pieces. Fry in a frying pan until lightly crusted, add spices and vinegar, remove and cool.
Cut the ham into strips and the grapes into halves. Mix all ingredients together, adding mustard and nut butter.
Lay out the lettuce leaves and serve.

Vegetable salad with chicken

A salad with chicken and vegetables would be an excellent hearty dish, for the preparation of which it is better to use fillet or not too fatty thighs. Chicken can be boiled, fried in oil or baked. The recipe below uses feta cheese and toasted bread, which gives the appetizer a richer flavor.

chicken breast – 250 g;
fresh cucumber – 200 g;
feta cheese – 100 g;
tomatoes – 2 pcs.;
loaf – 2 pieces;
mayonnaise – 50 ml;
salad leaves - a bunch.

Cut the tomatoes into pieces, cucumbers into half rings, feta cheese into cubes, tear the leaves.
Boil the breast, separate it into fibers, and lightly fry.
Cut the loaf into cubes and fry in a dry frying pan for 3 minutes.
Mix all ingredients, season with mayonnaise and salt.
Serve immediately to prevent the loaf from getting soggy. Instead of chicken, you can use boiled tongue, beef, pork or turkey.

Beet salad for the winter (video)

Due to the fact that there are so many recipes for preparing vegetables, housewives often find it difficult to choose just one. Indeed, every salad turns out delicious and special; you want to prepare everything, at least in small quantities. The peculiarity of autumn salads is not only their amazing taste, but also their ease of preparation. Naturally, it will not be difficult for any skillful housewife to make many different salads. They will be simply irreplaceable in the winter, when you really want vegetables. These snacks are rich, flavorful and healthy. It is worth making sure that there is a maximum number of them in the bins.

Vegetable salad with cheese

A salad made from fresh vegetables with cheese has a very pleasant creamy taste. To prepare it, you can use any type of cheese and any greens, but a particularly tasty option would be to combine green beans with soft goat pecorino. Seasoned with lemon juice, olive oil and spices, the appetizer acquires a new soft taste, rich aroma and appetizing appearance.

green beans – 0.3 kg;
goat cheese – 100 g;
asparagus – 2 bunches;
olive oil – 50 ml;
lemon juice – 20 ml.

Make a sauce from lemon juice, oil, salt and pepper.
Boil asparagus for 2 minutes, rinse with cold water, marinate in sauce.
Cook beans for 5 minutes, cool.
Mix the ingredients with crumbled cheese and pour over the sauce.

Salad “Autumn Leaf”: step-by-step recipe

This salad can be safely prepared for the holiday table. It looks amazing, because all the products are laid out in the shape of a maple leaf. With this dish you can decorate even the most ordinary dinner. The salad turns out very tasty and delicious.

Product set:

0.28 kg beef liver;
0.23 kg Korean carrots;
0.18 kg cheese;
2 eggs;
0.25 kg canned corn;
0.2 liters of mayonnaise.

This salad can be safely prepared for the holiday table.

Preparation:

Boil the liver, cool and chop into strips.
Boil the eggs separately, then peel.
Grind cheese and eggs.
Place all the products on a dish in layers, soaking each one with mayonnaise in the shape of a maple leaf.
Place the liver first, then the eggs and corn.
After this, sprinkle with cheese and lay out carrots.

Place in the refrigerator to cool for an hour.

Vegetable salads for weight loss - cooking secrets

Ideal dishes for those who are on a diet and want to lose weight are vegetable salad options. Here are some secrets for making low-calorie snacks:

Not every vegetable component is suitable for preparing a light snack that promotes weight loss - boiled potatoes, beets, and carrots have a high glycemic index, so they cannot be used. However, remember that beets can help if you need a mild laxative effect.
It is also undesirable to add salted, pickled vegetables to weight loss dishes - they retain fluid in the body and whet the appetite.
Ideal ingredients would be beans, tomatoes, zucchini, pumpkin, sauerkraut in winter or fresh cabbage in summer. They help you count how many calories are in a vegetable salad, because their calorie content is only 35-50 kcal per 100 grams.
Cucumbers, radishes, radishes, celery and bell peppers can help you lose weight. They pair perfectly with any greenery.
The best dressings for vegetable salads are half a teaspoon of vegetable oil, apple cider vinegar, lemon or pomegranate juice, and mustard. You cannot dress salads for weight loss with mayonnaise; you are allowed to mix sour cream with fermented baked milk or kefir.
To lose weight, you need to eat a serving of raw vegetables every day. This way, the body will receive fiber, which will take a long time to digest, giving a signal to the brain that it is full, which will suppress hunger for a long time.

TOP 15 delicious vegetable salads

Preparing a vegetable salad at any time of the year is not a problem: in markets and supermarkets you can now easily find vegetables from all over the world. And we will share with you interesting recipes for vegetable salads from familiar and exotic vegetables that you probably haven’t tried yet.

First, let's experiment with our old friends: potatoes and carrots.

Warm vegetable salad of baked potatoes and carrots

Ingredients:

500 g potatoes, 500 g carrots, olive oil, wine vinegar - to taste, garlic, rosemary, thyme, salt, pepper - to taste fresh herbs for decoration.

Preparation:

Carrots take longer to cook, so let's start with those. Roll raw carrots, cut into large pieces, in a mixture of olive oil, wine vinegar, salt, pepper and thyme. Place the carrots in a baking dish, cover with foil and place in an oven preheated to 220ºC for 30-40 minutes. Remove the foil and cook for another 5-10 minutes until a delicious crust appears.

Cut the potatoes into cubes, place in cold salted water and bring to a boil. Place in a colander to drain all the water. Heat olive oil in a baking dish, add crushed garlic, crushed rosemary and add potatoes. Season with salt, pepper and stir until all the potatoes are coated with oil. Place the pan in an oven preheated to 220ºC and bake for 20-25 minutes, stirring occasionally until all the potatoes become crispy. Combine potatoes with carrots, sprinkle with fresh herbs, and serve as a main course.

For a snack, prepare a refreshing

Radish and cucumber salad

Ingredients:

1 green radish, 1 cucumber, several green onions, lemon juice, olive oil, salt to taste.

Preparation:

Peel the radish and grate it on a Korean carrot grater. If the radish is too bitter, scald it with boiling water. Peel the cucumbers from seeds and slice thinly. Finely chop the onion. Mix, salt, season with lemon juice and oil.

The cucumber in this recipe can be replaced with carrots. In this case, you do not need to add green onions, but a pinch of sugar will be very helpful.

Any vegetable salad will be refreshing and invigorating if you add a little celery root.

Salad Grace

Ingredients:

1 small celery root, 1 sweet pepper, 1 carrot, 1 sour apple, salt, pepper, oil - to taste.

Preparation:

Peel the celery and grate it on a coarse grater. Grate the carrots on a Korean carrot grater, cut the pepper into julienne (thin strips), and cut the apples into slices. Mix everything, salt, pepper, season with oil. Serve before a meal or as a substitute for a late dinner.

You can also prepare a more sophisticated dish from celery:

Waldorf salad

Ingredients:

1 small celery root, 1 sweet and sour apple, a handful of walnuts, 1 tbsp. raisins (optional), 2-3 tbsp. lemon juice, cayenne pepper to taste.

Preparation:

Cut the celery into thin strips, the apples into slices, mix, season with lemon juice and pepper, decorate the top with nut halves and raisins.

The simplest fresh vegetable salad is tomatoes and cucumbers. But even it can be turned into a culinary masterpiece if you try.

Beautiful salad of cucumbers and tomatoes

Ingredients:

500 g of tomatoes of several varieties, 100-200 g of fresh cucumbers, 1 chili pepper, olive oil, wine or apple cider vinegar - to taste, herbs: basil, mint, oregano - to taste.

Preparation:

Take several varieties of tomatoes: red, yellow, large, cherry. Cut them in different ways: into slices, circles, halves. Also cut the cucumbers into circles, slices and cubes. Place the vegetables in a bowl, pour in olive oil and vinegar, sprinkle with finely chopped chili pepper and fresh herbs, salt and pepper. This salad is perfect with hot spaghetti.

If you miss Greek or Shopska salad with feta cheese during Lent, prepare it without cheese, but with plenty of olives. They are very oily, with a rich salty-bitter taste. Just choose the right olives - large, black, wrinkled, with pits. Small and smooth ones will not give any oiliness or taste.

In Lebanon they prepare an interesting vegetable salad called Tabbouleh. In addition to vegetables, it will require a lot of fresh herbs and some couscous.

Tabbouleh Salad

Ingredients:

3 tomatoes, 1 head of lettuce, 100 g couscous, 1 bunch of green onions, 1 bunch of parsley, 1 bunch of mint, 50 ml olive oil, juice of 1 lemon. salt to taste.

Preparation:

Pour an equal amount of boiling water over the couscous, cover tightly with a lid, wrap in a towel and leave for 10-15 minutes. Cut the tomatoes into cubes, finely chop the greens. Mix couscous, tomatoes and herbs, season with oil mixed with lemon juice, and add salt.

The classic winter vegetable salad in Russia is, of course,

The vinaigrette

Ingredients:

equal amounts of beets, carrots, potatoes, sauerkraut, some pickles, green peas, onions, vegetable oil, lemon juice (optional).

Preparation:

Boil or bake the beets, peel them, cut them into cubes and cover with oil. Also cut boiled potatoes, carrots, cucumbers into cubes. Chop the onion very finely. Squeeze out the sauerkraut. Mix everything, add green peas, season with oil and lemon juice. Garnish with parsley.

You can use beets to make not only a boring vinaigrette, but also more interesting salads.

Beet salad with oranges

Ingredients:

1 orange, 1 beetroot of similar size, 1 small carrot, a handful of cashews or pine nuts, olive oil, syrup to taste.

Preparation:

Thinly slice the raw carrots and boiled beets, peel the orange slices from the membranes, and fry the nuts in a dry frying pan. Mix everything, pour over oil and syrup (narsharab, doshab).

The orange in this salad can be replaced with a pear or apple, and the syrup can be replaced with lemon or lime juice. Each time it will be a completely different, but always tasty and original salad.

A green salad can also be made unusual. A pinch of sugar is enough for this.

Green salad with radishes and sugar

Ingredients:

200 g radishes, 1 bunch of lettuce, green onions, dill, balizik, parsley, cilantro - to taste, juice of 1 lemon, salt, sugar - a pinch.

Preparation:

Cut the radish into thin slices, wash the greens thoroughly and chop coarsely. Mix everything carefully, pour in lemon juice and salt. Sprinkle with sugar before serving.

For those who like it hot, there is a more interesting version of green salad:

Salad Atskhan

Ingredients:

1 bunch of lettuce (lettuce, watercress, romaine), 2-3 tbsp. fresh herbs (cilantro, basil, onion), 1 clove of garlic, 2-3 tbsp. vegetable oil, 2-3 tbsp. wine vinegar, salt, spices (allspice and white pepper, nutmeg, nutmeg).

Preparation:

Rub the salad bowl with garlic, place coarsely torn lettuce leaves in it, sprinkle with finely chopped herbs. Mix oil, vinegar, salt and spices and pour over salad when serving. This salad quickly whets your appetite before lunch and is great for refreshing after lunch.

Do you want bright colors in spring? Nothing could be easier!

Salad Gems

Ingredients:

2-3 multi-colored sweet peppers, 200 g red cabbage, 200 g green beans (frozen), herbs, oil, lemon juice, salt - to taste.

Preparation:

Place frozen beans in boiling water for 2-3 minutes. It should remain a little crispy. Place in a colander to drain all the water. Slice the cabbage thinly and add salt. Cut the peppers into strips or cubes. Mix everything, sprinkle with herbs, season with oil and lemon juice.

For those who think that boiled broccoli is boring, we suggest cooking

Broccoli salad with sesame dressing

Ingredients:

1 head of broccoli (300-400g), 2-3 tbsp. white sesame seeds, 2-3 cloves of garlic, 3 tbsp. soy sauce, olive oil, lime juice, fresh ginger - to taste.

Preparation:

Cut the broccoli florets lengthwise and the stems into thin pieces. Boil it in a small amount of water or steam for 4-5 minutes.

We are preparing the dressing. Fry the sesame seeds in a dry frying pan and place them on a plate. Heat the olive oil in a frying pan, fry the garlic, cut into thin slices, and add the resulting garlic chips. Pour soy sauce, lime juice and juice squeezed from finely grated ginger into the oil remaining in the frying pan and mix thoroughly. Taste the dressing and adjust to taste by adding soy sauce or lime juice. Place the boiled broccoli on a plate, pour over the dressing, sprinkle with sesame seeds and garlic chips.

Cauliflower is also delicious if you choose the right combinations. For example, like this:

Cauliflower salad with nuts

Ingredients:

1 small head of cauliflower, 1 handful of nuts (walnuts, pine, cashews or a mixture), juice of 1 lemon, 50 ml olive oil, 1 bunch of green salad, salt to taste.

Preparation:

Steam the whole cabbage or blanch it in a small amount of water, separate it into florets, and thinly chop the stems. Fry the nuts in a dry frying pan and crush them with salt. Mix lemon juice with olive oil. Assembling the salad: place coarsely torn lettuce leaves on a plate, cabbage on them, sprinkle with nuts, pour over dressing. Do not stir.

Almost any vegetable salad can be turned into a full-fledged, hearty lunch dish if you add some legumes: beans, lentils, peas or chickpeas. For example:

Carrot and bean salad

Ingredients:

100 g white beans, 1 onion, 1 large carrot, 100 g garlic arrows (can be frozen), vegetable oil, vinegar, salt, herbs to taste.

Preparation:

Soak the beans overnight and cook in plenty of water until soft. Drain the water and add salt. Lightly fry the garlic arrows with the onion so that they remain elastic. Grate the carrots on a coarse grater. Mix everything, season with oil and vinegar, sprinkle with herbs. The white beans in this recipe can be replaced with lentils or chickpeas.

You can get a complete, satisfying dish by adding pasta to a vegetable salad, as in this recipe:

Danish salad

Ingredients:

100 g shells, spirals, stars or other small pasta, 1 carrot, 1 celery root, 50-100 g cauliflower, Vegetable oil, vinegar, mustard - to taste.

Preparation:

Boil pasta in salted water until al dente. Cut carrots, celery, cabbage into cubes and blanch in salted water. Drain the vegetables in a colander and cool, mix with pasta, season with oil, vinegar and mustard.

You can also add satiety to a vegetable salad with the help of nuts - a common technique in Caucasian cuisines.

Adjarian salad

Ingredients:

1 eggplant, 1 onion, 1 small head of cauliflower, 2-3 leaves of white cabbage, a bunch of spinach, a handful of green beans, 2-3 cloves of garlic, a handful of walnuts, herbs, vinegar, salt, red pepper - to taste.

Preparation:

Rinse the vegetables thoroughly and boil in a small amount of boiling water until soft. Drain in a colander and chop. Crush the nuts with garlic, salt and red pepper, add chopped herbs, dilute with wine vinegar. Season the vegetables with nut dressing.

Don't know what to do with a huge pumpkin? Make a vegetable salad for dessert!

Sweet pumpkin salad with raisins

Ingredients:

300-400 g sweet pumpkin, 2 red onions, 3 cloves garlic, 1 moderately hot red pepper, 100 g raisins, 50 g pine nuts, coriander seeds, thyme, parsley, black pepper, salt, sugar, balsamic vinegar - to taste.

Preparation:

Cut the pumpkin and onion into fairly large slices, finely chop the chili pepper. Heat olive oil in a saucepan and add pumpkin, onion, chili and coriander, add 100 ml of water and simmer covered for 10 minutes. Remove the lid to let the water evaporate and simmer the vegetables for another 10 minutes. Add washed raisins, thyme, parsley, black pepper, salt, vinegar and sugar, stir and fry for another 2-3 minutes. Place on a plate, sprinkle with pine nuts and serve as a main course for dinner.

Take a look in the refrigerator, take a close look at the store shelves - there will definitely be something to prepare original and tasty vegetable salads from.