Read online “Salads and sauces” by Alexey Ivanovich Zdobnov

Spinach is not just a very tasty, but also a healthy plant, from which you can prepare both first and second courses, as well as salads.
Recipes for fresh spinach dishes are not widely popular in Russia. Most housewives use it as a salad dressing or an addition to borscht. And it’s completely in vain, because bright and original dishes are prepared from this healthy plant – from pureed soups to casseroles and even desserts. On this topic:

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Aug 6, 2020

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Salad “Delicious”

To prepare the salad you will need:

spinach – 400 g
bacon – 200 g
tomato (can be cherry) – 2 pcs.
soy sauce – 20 g
vegetable oil – 50 g
lime or lemon juice – 10 g
salt and ground black pepper to taste.

Spinach can be used either fresh or frozen. Thaw frozen spinach and squeeze out the water. Wash fresh spinach, chop and place in a preheated frying pan with vegetable oil.

Then thinly slice the bacon and place it in the pan. Fry the spinach and bacon over low heat until the spinach acquires an emerald color and a persistent pleasant aroma of bacon.

Wash the tomatoes, cut them into slices or medium-sized slices, place them in a salad bowl and pour over soy sauce. Place the heated spinach and bacon on top of the tomatoes. Then mix lemon or lime juice with soy sauce, add salt and ground black pepper to taste. Serve the salad warm.

Read online “Salads and Sauces” by Alexey Ivanovich Zdobnov – RuLit – Page 7

Salad – 500 g, yolk – 40 g, vinegar – 20 g, sugar – 40 g, vegetable oil – 100 g, salt

-
taste.
Green salad. Chop the lettuce and add chopped green onions to it. When serving, add salt to the vegetables, place in a bowl, pour over sour cream, mayonnaise or a mixture of sour cream and mayonnaise and garnish with a hard-boiled egg.

Green salad – 350 g, green onion – 250 g, egg

–
40 g, sour cream or mayonnaise – 40 g, herbs, salt
–
to taste.
Salad "Spring". Coarsely chop the lettuce, cut the cucumbers and radishes into thin slices, green onions into pieces; mix everything, add salt, place in a bowl and garnish with a hard-boiled egg. When serving, top with sour cream.

Green salad – 250 g, radish

–
75 g, fresh cucumbers
–
150 g, green onions – 40 g, egg – 30 g, sour cream – 50 g, salt
–
to taste.
.

Green salad with egg, cucumber and sour cream. Cut the salad into strips. Boiled eggs - thin slices and mix with sour cream sauce and vinegar, place in a salad bowl, cover with slices of fresh cucumbers and sprinkle with finely chopped dill or parsley.

Salad

–
300 g, fresh cucumbers – 75 g, eggs – 80 g, sour cream sauce with vinegar – 100 g, salt – to taste.
Leaf salad with radishes. Chop the lettuce leaves with your hands or a knife, mix with sliced radishes and chopped dill, pour in vegetable oil sauce, and add salt.

Lettuce - 350 g, radish - 150 g, vegetable oil sauce - 100 g, dill or parsley, salt - to taste.

Salad with egg, vegetables and mayonnaise . Coarsely chop the lettuce leaves and peel the cucumbers. Cut the prepared vegetables into slices, combine, sprinkle with salt and pepper, put in a salad bowl, season with mayonnaise, garnish with finely chopped green onions, slices of cucumbers, tomatoes and hard-boiled eggs, sprinkle with finely chopped eggs and dill and parsley.

Salad

–
200 g, tomatoes – 150 g, cucumbers – 200 g, mayonnaise
–
50 g, green onions, pepper, salt
–
to taste.
A fresh vegetable salad. Coarsely chop the salad, cut the fresh cucumbers into cubes, carrots, radishes, grate the radish on a large vegetable grater. Instead of radishes and radishes, you can take apples and tomatoes. Mix everything, place in a bowl and pour in sour cream sauce.

Head lettuce

–
200 g, fresh cucumbers
–
200 g, carrots – 100 g, radish
–
40 g, sour cream sauce
–
50 g, salt
–
to taste.
Lettuce salad. Thinly slice the lettuce and green onions. Chop the hard-boiled egg. Grind mustard, vegetable oil, vinegar, and salt. Mix everything with the salad, place in a bowl and serve.

Lettuce

–
300 g, green onions
–
100 g, vegetable oil – 20 g, egg – 80 g, vinegar – 60 g, salt
–
to taste.
Spinach salad with lemon, sour cream and onion. Sprinkle young spinach leaves with squeezed lemon juice, salt, sprinkle with finely chopped green onions, and pour over sour cream.

Spinach – 200 g, sour cream

–
200g, lemon
–
40g, green onion
–
20g, salt – to taste.
Spinach salad with ham. Boil the spinach in salted water (5 minutes), drain in a colander, and chop. Separately, cook the fluffy rice, cool, mix with spinach, place on slices of ham and pour over sour cream sauce. Garnish with egg slices and herbs.

Spinach

–
300 g, rice – 75 g, ham – 60 g, sour cream sauce – 100 g, boiled eggs
–
120 g, salad, dill, parsley, salt – to taste.
Sorrel salad. Chop the sorrel, add apples grated with the skin, chopped onion or grated garlic, radish slices or chopped parsley, mix with sour cream sauce, place in prepared dishes. Garnish with herbs and radishes.

Sorrel – 200 g, sour apples – 100 g, onion

–
50 g, chopped parsley
–
20 g, radish
– 50
g, sour cream sauce – 150 g, dill, salt – to taste.
Sorrel salad with carrots. Finely chop the sorrel, add grated carrots, apples, onions or garlic, chopped pickled cucumbers, mix with vegetable oil sauce, put in a salad bowl, place in prepared dishes, garnish with dill and radishes.

Sorrel – 150 g, carrots – 100 g, apple

– 50
g, onion
–
50 g, or a little garlic, pickled cucumber
–
50 g, vegetable oil sauce
–
150 g, dill, radish – 100 g, salt – to taste.
Sorrel salad with red pepper. Cut the sorrel into narrow strips, add chopped red pepper, grated horseradish and onion. Mix with sour cream sauce, place on lettuce leaves, garnish with herbs and radish slices.

Sorrel

–
150 g, sweet red pepper
–
100 g, horseradish – 20 g, onion – 50 g, sour cream sauce – 150 g, greens, lettuce
–
to taste.
Nettle salad. Sort out the young nettle leaves, rinse thoroughly, place in boiling salted water, simmer, and place in a sieve or colander. Season the salad with crushed walnut kernels, diluted in the broth left after simmering the nettles with vinegar, place in a prepared bowl, pour over the dressing and sprinkle with chopped herbs.

Nettle

–
400 g, green onions – 50 g, parsley
–
40 g, walnut kernels – 50 g, salt, vinegar – to taste.
Fresh Quinoa Salad . Sort the quinoa and rinse well; simmer in salted water until tender, place in a sieve, cool and mix with chopped onions fried in sunflower oil. Place the ingredients in a salad bowl and pour over vinegar mixed with grated garlic.

Quinoa fresh

–
400 g, sunflower oil
– 50
g, onion
–
100 g, pepper, vinegar, garlic
–
to taste.
Dandelion leaf salad. Wash the dandelion leaves well and soak for half an hour in salt water to reduce the bitterness. Then chop the leaves and pour in sour cream sauce with horseradish, place in a prepared bowl, sprinkle with finely chopped egg and grated cheese.

Fresh dandelion leaves

–
300 g, sour cream sauce – 60 g, horseradish, egg, cheese, salt
–
to taste.
CABBAGE SALADS

White cabbage salad. Chop the cabbage thinly, add finely chopped onion and salt. Mix the ingredients and season with salad dressing.

White cabbage

–
400 g, onion – 60 g, sugar – 10 g, vinegar – 20 g, salad dressing
–
100 g, salt
–
to taste.
White cabbage salad with mayonnaise . Chop the cabbage, add salt and rub with your hands until the juice appears, add chopped onion, mayonnaise, salt and ground pepper. Place in a heap in a bowl and pour over mayonnaise.

White cabbage – 500 g, onion

–
100 g, mayonnaise – 200 g, ground pepper, salt
–
to taste.
White cabbage salad with beef. Chop the white cabbage, put it in a bowl, add salt, add vinegar and heat, stirring continuously. Remove the cabbage from the heat until half cooked, cool, and add vegetable oil.

Boiled meat, boiled potatoes, fresh apples, cut the egg into small cubes, add green peas, salt, spices, mix with cabbage and season with mayonnaise. Place the finished salad in a salad bowl, garnish with canned cherries and herbs.

Beef

–
175 g, white cabbage – 125 g, potatoes
–
50 g, canned green peas
–
75 g, mayonnaise
–
g, fresh apples – 25 g, canned cherries – 50 g, greens
–
15 g, egg
–
100 g, salt , spices
-
to taste.

Salad with spinach and cheese

A very satisfying, healthy, and most importantly delicious salad. To prepare it you will need:

spinach – 250 g
mozzarella or suluguni cheese – 200 g
eggs – 4 pcs.
sour cream – 3 tbsp. l.
lemon juice – 2-4 tsp.
salt - to taste
ground black pepper - to taste

Rinse the spinach well under running water. Then dry in a colander or on a towel. Once the spinach has dried, separate the leaves from the stems. Small leaves don’t need to be torn; be sure to tear large ones into several pieces with your hands, because if they come into contact with metal, the spinach leaves will darken and ruin the appetizing appearance of the dish.

Put the eggs to boil. After boiling, the eggs should cook for 7 - 10 minutes. Don't forget to put the boiled eggs in cold water. We recommend that you separate the yolks from the whites by cutting the eggs in half. You can crumble the yolks into the spinach with your hands, and cut the whites into cubes and add them to the spinach. If the spinach leaves are old and rough, you can blanch them. This is done as follows: dip the leaves in boiling water and then in cold water. The taste of spinach will not change, but the leaves will become soft.

To prepare the sauce, mix sour cream with lemon juice, add salt and ground black pepper to taste. Now cut the cheese into one centimeter thick cubes. Mix cheese with spinach, eggs and season with sauce. Stir and let the salad sit for 30-40 minutes.

Salad with egg and spinach

This is a simple spinach and tuna salad. The dish is prepared in just 15 minutes.

Ingredients:

100 g spinach;
carrot;
bulb;
70 g. canned. tuna;
tomatoes – 100 g;
egg;
one l.h. vinegar;
olive butter - spoon;
2 pinches of salt;
a pinch of ground pepper.

Preparation step by step:

Boil the egg and cut into six pieces.
Finely chop the spinach and grate the carrots.
Cut the tomatoes into slices and the onion into half rings.
Spray the onions with vinegar. Drain the oil from the tuna.
Place spinach and vegetables in a bowl. Grind the tuna and add to the ingredients.
Season the salad with oil and add spices.
Place the prepared salad with spinach and tomatoes in a salad bowl and place the egg pieces on top.

It turns out three servings of salad with egg and spinach, calorie content 250 kcal.

Salad “Dream”

The salad not only lives up to its name in terms of taste, but also contains a minimum amount of calories, which is very important. To prepare this representative of spinach salads we need:

fresh spinach – 70 g
tomato - one large
quail eggs – 4 pcs.

for the sauce:

sour cream – 2 tbsp. l.
lemon juice – 2 tsp.
ground white pepper to taste
salt to taste.

Select soft spinach leaves. If the spinach leaves are old or rough, blanch them. After selecting the leaves, wash and dry the spinach. Tear off the stems and tear the leaves into medium-sized pieces with your hands and place half of the leaves intended for salad on the bottom of a salad bowl or dish.

Wash the tomato and cut into cubes, lightly add salt and place on the spinach, sprinkle the spinach on top of the tomatoes. Meanwhile, boil and peel the eggs and cut them in half or quarters. Arrange the eggs in a circle around the salad in a salad bowl or on a platter.

To prepare the sauce, mix sour cream with lemon juice, add salt and ground white pepper to taste. Pour the dressing over the spinach salad; no need to stir. Serve to the table!

Desserts - recipes for fresh spinach dishes

Dessert recipes for fresh spinach dishes are no less popular than salads or side dishes. Thanks to this ingredient, desserts are light, soft and moderately sweet.

Cottage cheese and spinach pudding

Ingredients needed for dessert:

spinach – 300 g;
sour cream – 200 ml;
cottage cheese – 350-400 g;
hard cheese – 60-70 g;
semolina and ground crackers - 2 tbsp. l;
butter – 3-4 tbsp. l;
eggs – 2 pcs;
salt and sugar - to taste.

The eggs need to be divided into whites and yolks, the butter should be lowered in a water bath, and the cottage cheese should be rubbed through a strainer. All prepared products should be mixed with yolks, semolina, salt and sweeten.

Chopped spinach must be mixed with cottage cheese, egg whites and thoroughly beaten egg whites. The baking dish should be greased with butter, breadcrumbs, sour cream and grated hard cheese.

Cottage cheese-spinach pudding should be baked in the oven, preheated to 200° until an appetizing golden crust.

Spinach dishes are distinguished by their pleasant taste, delicate aroma and unusual, appetizing appearance. When properly prepared, they retain all the beneficial properties of spinach, and their low calorie content allows you to treat your family and friends with delicious dishes without harm to health.

Greek salad with spinach

Of course, we have all repeatedly enjoyed such a wonderful salad as “Greek”. But few people know that there is one of its types from spinach. We invite you to surprise your family and friends with Greek salad with spinach. To prepare the recipe you will need:

lettuce leaves - ½ head
spinach (chopped leaves) – 50 g
tomatoes (slices) – 3 pcs.
cucumber – 2 pcs.
onion (sweet) – 1 pc.
sweet green pepper – 1 pc.
hard cheese (preferably Feta or Brynza) – 200 g
pitted olives – 12 pcs.
fresh marjoram – 50 g

For the lemon sauce you will need:

olive oil – 3 tbsp. l.
lemon juice – 1 tbsp. l.
salt and ground black pepper to taste.

Wash the lettuce, marjoram and spinach well. Cut the lettuce and marjoram into strips. Separate the spinach leaves from the stems and tear into medium-sized pieces with your hands. If the spinach leaves are rough, you can blanch them (first put them in boiling water for a second, then in very cold water - this will make the leaves soft, but the taste will not change).

Wash the onion, peel it and cut into thin rings or half rings as desired (although in the original they are cut into rings). Wash the pepper and remove seeds and stems, then cut into thin half rings (this will make the pepper softer). Remove the cheese from the curdled milk, if it is Feta cheese, let it drain, and then cut into medium cubes. The cubes should not be small, since in the original salad the cheese is served in a large piece and is broken by hand already in the plate. If you use hard cheese, then simply cut it into medium-sized cubes, no more than one centimeter in width.

To prepare the lemon sauce, mix olive oil, lemon juice, a little marjoram, salt and ground black pepper to taste, then let the sauce sit for 7-10 minutes. Combine lettuce, tomatoes, spinach, cucumbers and peppers in a salad bowl. Then top with sliced cheese, olives and marjoram (the olives can be cut into thick rings). Season the salad with lemon sauce and serve.

Avocado option

Fresh salad is not only tasty, but also nutritious. The use of vegetables and herbs gives our body a lot of strength and energy. We offer you a recipe for a snack with spinach and avocado. This exotic fruit is rich in vitamins B6 and B9, which are active participants in DNA synthesis.

Ingredients:

a bunch of spinach leaves;
one avocado;
three large eggs;
two small tomatoes;
55 g cheese (hard);
15 g arugula;
two table. spoons of olive oil;
teaspoon vinegar (balsamic);
spices to taste.

Cooking method:

Boil the eggs, peel and chop into cubes.
We cut the spinach and arugula greens into not very large feathers.
We cut the tomatoes into slices.
Break the avocado in half, remove the pit, peel each half and cut into small pieces.
Cut the cheese into small cubes or pass through a coarse grater.
Mix olive oil with balsamic vinegar.
In a salad bowl, combine greens, tomatoes, avocado and cheese, season everything with sauce, salt to taste, and sprinkle chopped eggs on top.

Spinach salad with tomatoes, avocado and cheese

Light, healthy, flavorful salad. It’s also pleasantly crispy, spring-like, fresh and easy to prepare. The dish can easily claim to be a family favorite. Just close your eyes and imagine: juicy cherry tomatoes, cool, crispy cucumber, creamy avocado, slightly salty cheese... This is a real fairy tale!

Avocado and cheese are the stars of this culinary masterpiece. Therefore, the taste of the entire dish depends on their quality and freshness!

For 4 servings:

Spinach – 300 grams
Cherry (or regular tomatoes) – 350 grams
Cucumber – 1 piece
Avocado – 1 piece
Cheese cheese – 150 grams
Red onion (optional) – ¼ head
Parsley - bunch
Olive oil – 2 tablespoons
Red wine vinegar - tablespoon
Salt pepper

How to cook:

Cut the tomatoes into halves, the remaining products into cubes, and the spinach into strips. Combine everything in a salad bowl.
Add finely chopped onion and parsley.
Pour in oil, vinegar, pepper. Stir gently. Taste and add salt if necessary. Ready!

The salad will be an excellent side dish for meat. Or serve as a main course with crispy toast for a refreshing lunch on a hot day.

Cooking tips:

Do you know how to tell if an avocado is ripe? Just hold it in your palm, squeezing it gently. When ready to eat, the fruit will be firm but will yield slightly to gentle pressure.
Since this is a simple salad, there are special requirements for its appearance. Try to cut all ingredients into approximately the same size
Soak the red onion in hot water for a couple of minutes before adding to the dish. Thanks to this technique the taste will become softer
For a vegetarian version, replace the cheese with olives.

Video recipe

To see what pieces the leaves need to be torn into, what the dressing or roasted walnuts look like, it’s worth clarifying these points using the video recipe.

Spinach is a source of many vitamins and microelements that are so necessary for a person after winter.
From these healthy leaves you can make various delicious salads and please everyone who cares about proper nutrition. Did you like spinach salads? What ingredients would you add to them? What do you prefer to season such dishes with? Tell us about your secret ingredients that will help other readers make these snacks brighter and richer in taste.

Simple spinach salad with chicken

Chicken marinated with lemon, garlic and oregano, then grilled and served with a colorful fresh vegetable salad, what could be better?

For 4 servings you will need:

Chicken fillet – 200 grams
Spinach – 300 grams
Red onion – ½ small head
Sweet red pepper – ½ piece
Cherry – 6 – 8 pieces
Carrots (small) – 1 piece

For the marinade:

Lemon juice – 2 tablespoons
Dried oregano – teaspoon
Garlic – 1 – 2 cloves
Salt pepper

For refueling:

Basil - a few leaves
Balsamic (or apple) vinegar – 3 tablespoons
Green onions – 1 feather
Water - tablespoon
Salt, ground black pepper

Cooking process:

Marinate the chicken breast for at least 2 hours, but preferably 4 - 6 hours or longer - this will make the meat much more tender and tastier.
Place all dressing ingredients in a blender bowl and blend until smooth.
Fry the meat in a frying pan in a small amount of oil. However, I prefer to use grilled chicken for this salad. If your oven has a grill function, grease the rack with oil and place the breast. Cook the chicken until browned on both sides.
Cut the meat into long pieces, vegetables into thin strips, tomatoes into halves. Tear the spinach with your hands.
Place the herbs and vegetables on the dish first, then the meat. Drizzle with balsamic dressing.

I recommend making this salad for dinner. You will serve delicious, light, healthy food. Your family will be very happy. Bon appetit!