Light salads from vegetables and fruits. A fresh vegetable salad. Delicious appetizer with asparagus

How many different delicious recipes culinary specialties you can cook from what grows in the garden! Even the most experienced chef does not know the exact number of possible recipes! And talking about the health benefits of salads from fresh vegetables and fruits is endless. Each of the vegetable ingredients of the salad gives, in addition to flavoring shades, useful microelements, vitamins, a sunny charge of vivacity and good mood.

It is noteworthy that plant-based culinary delights are always an economical option to feed the family deliciously. Even if you do not grow vegetables and herbs in the garden, but buy everything on the market, the cost of private agricultural products is much cheaper than goods from famous European or domestic food manufacturers.

Attracts many housewives the process of cooking from herbal products because salad compositions are appropriate both in the daily menu and on the festive table.

It is important, of course, to prepare them correctly! So that all useful components are preserved to the maximum, so that it is tasty and satisfying.

How to perform such a task correctly - the recipes below and the invaluable advice of the chef will tell. It is these chef's comments that will make it easy to cope with the preparation of vegetable salads!

How to cook fresh vegetable salad - 15 varieties

Cabbage is a must-have product on every table. And the more often this vegetable will dominate in your diet, the healthier your body will become. Cabbage in the garden various kinds and varieties are grown all. And there are an infinite number of salads from it!

Ingredients for 4 servings:

• White cabbage - 1 kg;
• Greens (dill, parsley, basil, etc.) - 1 bunch in assortment;
• Homemade cucumber - 4-5 pcs;
• Sweet pepper (red) - 3-4 pcs;
• Orange - 1 pc;
• Tomato (optional) - 1 pc;
• Onion - 1 pc;
• Apple cider vinegar - 2 tablespoons;
• Salt / sugar - to taste.

Cooking:

Finely chop the cabbage, season with salt / sugar and knead well so that the juice comes out. Leave for 30 minutes.

Cucumber, sweet pepper - cut into thin slices;

Greens, onions - finely chopped.

Half an hour later, when the cabbage is already well saturated with its own juice, mix all the other vegetables and only now add the orange, disassembled into slices, which are also divided in half.

Leave the salad for 2 hours in the cold for the perfection of taste. Serve at the table preferably as a separate dish.

Pretty much any coleslaw can be made without an oily dressing, as salted, sweetened, and vinegared cole juice is a great alternative to any dressing!

You won't surprise anyone summer salad from tomato, cabbage and cucumbers with pepper. And this salad, beloved by all, is seasoned with a variety of sauces: sour cream, mayonnaise, vinegar-mustard, sunflower, etc. But the sauce is just not needed for coleslaw, since this vegetable contains enough juice to flavor all the salad components souls!

Ingredients for 4 servings:

• Cabbage - 1 kg;
• Cucumbers - 0.5 kg;
• Tomatoes - 0.5 kg;
• Sweet pepper - 0.5 kg;
• Parsley - 1 bunch;
• Salt / sugar + apple cider vinegar - to taste.

Cooking:

Finely chop the cabbage, salt / sugar and grind with your hands until the juice appears. Leave for 1 hour.

Tomatoes, cucumbers, herbs, peppers - cut all the vegetables beautifully.

After an hour, add the rest of the vegetables to the cabbage, season with vinegar and you can serve.

The secret of this salad is that it is desirable to use early or medium cabbage in terms of ripening, because. these are the juiciest varieties. And since there is no oil dressing in the salad, it is the cabbage soak, along with vinegar, that replaces it.

This salad will especially appeal to those who love delicate food, because. the main ingredient of this dish is baked in the oven, which means it acquires an exquisite “smoky” taste.

Ingredients:

• Young zucchini - 2 pcs;
• Tomatoes - 2 pcs;
• Carrots and onions - 1 pc;
• Sweet pepper - 1 pc;
• Greens - 1 bunch;
• Garlic - 1 clove;
• Salt / sugar - to taste.

Cooking:

Peel zucchini, sweet peppers, onions, carrots and cut into 2x2 cm pieces. Put everything on a baking sheet covered with oiled paper and bake in the oven until soft.

Cut the tomatoes in the same way, finely chop the greens.

Pour the vegetables from the oven into a salad bowl, add the garlic, tomatoes and greens passed through the press. If desired, you can add a couple of tablespoons of olive or vegetable oil to this salad. Mix everything and serve.

The recipe is similar in cooking process to the previous recipe "ALmost like a fire". The only difference is that here, instead of zucchini, there is eggplant and mushrooms, so that there is a real feeling that you are in the forest!

Ingredients:

• Eggplant - 1 pc;
• Tomatoes - 2 pcs;
• Sweet pepper - 2 pcs;
• Forest mushrooms - 300 gr;
• Onion - 1 pc;
• Greens - 1 bunch;
• Salt and oil - optional.

Cooking:

Wash, peel and fold vegetables on baking parchment in the oven. Bake until soft.

Peel the mushrooms, wash and bake in the next run on a separate sheet, also until soft.

Finely chop the greens. Remove all baked products and cool. Add greens and eat.

Simple salads with sunflower oil.

A unique combination of the usual vegetable vinaigrette ingredients and bean additions unusual for this salad. It turns out a very special taste for vinaigrette. And the fact that this is a vinaigrette salad is only reminiscent of beets.

Ingredients for 4 servings:

• Beets - 0.5 kg;
• Carrots - 0.3 kg;
• Potato - 1 kg;
• Onion - 1 pc;
• Canned corn - 1 can;
• Canned (or boiled) beans - 1 tbsp.;
• Canned peas - 1 tbsp;
• Salt / spices / herbs - to taste;
• Sunflower oil - 3-4 tbsp.

Cooking:

Boil vegetables from the garden in uniforms (or bake in the oven), cool, peel and cut into cubes.

Marinate the onion for 30 minutes in salted boiling water, then chop finely.

Mix all the vegetables, add all the legumes and season with oil. After 30 minutes you can serve.

It will be more competent not to cook vegetables, but to bake in a peel, because. with such heat treatment, more micronutrients and vitamins are preserved.

It is simple, but at the same time very interesting recipe. And the taste and benefits here are several times higher!”

Ingredients:

• Beets - 1 kg;
• Apple cider vinegar - 4-5 tablespoons;
• Green onion feathers - 0.5 bunch;
• Garlic - 3-4 cloves;
• Salt - 2 tsp;
• Sugar - 4 tsp;
• Cumin - 1 tbsp.

Cooking:

Peel the beetroot and grate it on a Korean grater. Season with garlic, salt, sugar, passed through the press, add cumin and vinegar. Leave for 1 day in a cool place to marinate.

When serving, cut the onion feathers and mix with beets.

This recipe is especially indicated for people with gastrointestinal disorders. Beets contain oils that help normalize the work of the stomach, this vegetable has a beneficial effect on the hematopoietic function, on the cells of the whole organism.

Broccoli is delicious!

Broccoli has long been grown in our gardens. This vegetable is baked, boiled, fried, salted. In salad compositions, broccoli is also very effective!

Ingredients:

• Broccoli cabbage - 0.5 kg;
• Sweet pepper - 4-5 pcs;
• Onion - 1 pc;
• Tomatoes - 2 pcs;
• Salt / spices - to taste;
• Any oil - 3-4 tablespoons

Cooking:

Divide the broccoli cabbage into inflorescences and boil in well-salted water for 5-7 minutes. Free from excess liquid through a colander, cool.

Tomatoes, onions and peppers cut into 2x2 cm cubes, put on a greased baking sheet and bake in the oven until soft and until a special aroma appears. Cool vegetables.

Mix everything, salt and season with oil and herbs.

Vegetable salads with sauce

How many salad recipes have been developed by culinary specialists, so many sauces for these salads most likely exist. Traditional we consider mayonnaise, sunflower or olive oil, sour cream. But, there are other unexpected combinations of sauce components that give the salad an amazing taste.

The combination of sunflower oil and soy sauce is used quite often in salads. This gives the dish a particularly spicy taste and aroma. Even if the vegetables from the garden are the most common, the salad will still turn out with overseas notes.

Ingredients:

• Cucumber - 1 pc;
• Carrots - 1 pc;
• Daikon radish - 1 pc;
• Dill greens - 0.5 bunch;
• Green onion feathers - 5-7 pcs;
• Sunflower oil - 2-3 tablespoons;
• Soy sauce - 5-6 tablespoons;
• Salt - to taste.

Cooking:

If you use a grater for Korean carrots, then the salad will look like a dish from Chinese cuisine. But, in principle, our domestic grater will also do well.

Prepare vegetables (carrots, radish and cucumber): wash, dry from residual water, peel. Grate the carrots first. Salt and mash to increase juiciness.

Then grate the cucumber and radish. Finely chop the dill. And cut the green onion feathers into pieces up to 5 cm long, and then cut each lengthwise into thin strips.

Mix all ingredients and season with sunflower oil and soy sauce.

Having tried this salad at least once - you will definitely want to make it traditional dish for your family. What's the secret? In sauce!

Ingredients:

• Tomatoes and cucumbers - 4 pcs each;
• Sweet pepper - 2 pcs;
• Cabbage, carrots and young sunflower sprouts - 100 g each;
• Dill - 1 bunch;
• Green onions - 1 bunch;
• Sunflower oil (can be olive oil) - 6 tablespoons;
• Vinegar - 2 tablespoons;
• Salt - 1 tsp;
• Black ground pepper - 0.5 tsp;
• Garlic - 3 cloves.

Cooking:

Tomatoes, cucumbers and sweet peppers, and green onions in 2x2 cm cubes.

Cabbage, three carrots on a Korean grater.

We chop the dill finely.

Prepare the sauce: mix vinegar, oil, black pepper, salt and garlic and beat with a whisk. Add vegetables to this sauce as you cut them. In the end - mix everything thoroughly and eat.

Before adding sunflower sprouts to a salad, it is advisable to taste them. This is a peculiar taste, and if you don’t like it, you can replace them in a salad with young bean pods or asparagus beans.

The mustard sauce in this salad is practically mayonnaise. home cooking. And vegetables seasoned like this fragrant sauce acquire a brighter taste.

Ingredients:

• Cucumber - 2 pcs;
• Tomato - 2 pcs;
• Sweet pepper - 1 pc;
• Green onions - 4-5 feathers;
• Salt and chopped parsley - to taste;
• Sunflower oil - 2 tablespoons;
• Sugar - 1 tablespoon;
• Mustard - 1 tsp;
• Vinegar - 1 tsp

Cooking:

Cut all vegetables into 2x2 cm cubes. Onions - into strips. Mix and let stand for a while until the sauce is cooked.

For the sauce, mix sunflower oil, sugar, store mustard, apple or balsamic vinegar (5%). Beat with a mixer until smooth.

Dress the salad and serve.

Sour cream-mayonnaise duet will give your salad a delicate and piquant taste at the same time. The amazing look of the salad composition will please, and the taste will bring joy even to a gourmet!

Ingredients:

• Cabbage - 0.5 kg;
• Radishes and carrots - 2 each;
• Apple - 1 pc;
• Garlic - 2-3 cloves;
• Dill greens - 1 bunch;
• Sour cream - 4 tablespoons;
• Mayonnaise - 4 tablespoons;
• Salt, spices - to taste.

Cooking:

Wash cabbage, carrots, radishes and apples, peel and grate on a Korean grater. Put each vegetable separately!

Apples can not be peeled from the upper skin - this way more useful trace elements will be preserved.

Mix sour cream and mayonnaise, add finely chopped greens and garlic passed through the garlic. Put everything in one bowl and beat until smooth.

Lay the salad in layers:

1 layer - cabbage - smear with sour cream and mayonnaise sauce;

2 layer - radish - sauce on top;

3 layer - carrots - sauce on top;

4 layer - apples - sauce on top;

The final layer is to fall asleep with greens.

Vegetables under sour cream sauce- This is a familiar and many favorite combination. And if you add mustard grains to sour cream! Such an unexpected composition will change the flavor of the salad and make it a little spicy.

Ingredients:

• Cucumber and tomato - 2 pcs each;
• Dill greens - 1 bunch;
• Sour cream - 1.5 tablespoons;
• Olive oil - 2 tablespoons;
• Mustard grains - 1 tsp;
• Salt / sugar / ground black pepper - to taste.

Cooking:

Cut vegetables nicely and mix.

Vegetable salads on the festive table are not always prepared from fresh vegetables. Very often, canned, pickled, salted and other products are used for their preparation. It is worth noting that sometimes it is more appropriate to use just such vegetables than fresh ones. After all, everyone understands that it is almost impossible to find a tomato, cucumber, or bell pepper in winter that would have the same taste as their summer counterparts.

Modern culinary specialists recommend that when preparing vegetable salads using vegetables processed in any way, whether it be: sauerkraut, pickles, pickled beetroot, etc., it is mandatory to express excess liquid. It is best to do this after the product is cut and stood for several minutes. Otherwise, the salad will be very watery.

Vegetable salads are exactly those dishes that have practically no contraindications for consumption. Consuming them regularly for food, you can count on getting unforgettable taste sensations, saturating the body with all the necessary vitamins and minerals, the absence of any negative changes in the figure,

How to cook vegetable salads on the festive table - 15 varieties

A vegetable salad with feta cheese will remind many people of a Greek salad, however, these are two completely different dishes. Greek salad is distinguished by a large number of ingredients and a way of slicing products.

Ingredients:

• Cherry tomatoes - 25 pcs.
• Fresh cucumber - 3 pcs.
• Bulgarian pepper - 1 pc.
• Onion - 1 pc.
• Pitted olives - 7 pcs.
• Feta cheese - 150 gr.
• Parsley stalks - 3 pcs.
• Olive oil - 3 tbsp. l.
• Flax seeds - 1 tbsp. l.
• Salt, pepper - to taste

Cooking:

Wash the tomatoes, pat dry and cut into quarters. My cucumber and cut into half circles.

For such a salad, it is advisable to take young cucumbers, since their skin is much softer and juicier.

Wash the pepper, remove the seeds and stalk and cut into thin strips. Drain the excess liquid from the olives and cut them into two parts. Wash parsley, dry and finely chop. Peel the onion, wash and cut into thin half rings. Cheese cut into small cubes. We combine all the ingredients, mix, season with olive oil, salt, pepper and sprinkle with flax seeds on top.

Shopska salad is a dish that is a prominent representative of Mediterranean cuisine. It is very colorful, bright and has a piquantly spicy taste.

Ingredients:

• Fresh tomato - 180 gr.
• Bulgarian pepper - 70 gr.
• Fresh cucumber - 100 gr.
• Red onion - 30 gr.
• Cheese - 60 gr.
• Parsley, thyme, basil, pepper, salt - to taste
• Olives - 40 gr.
• Olive oil - 70 gr.
• Lemon juice - 35 gr.

Cooking:

Tomatoes, peppers, my cucumber, dry, cut into triangles and put in a deep container. We clean the onion, wash it and chop it into thin half rings. Wash greens, dry and finely chop. In a small bowl, mix olive oil, lemon juice, salt, pepper and herbs. The gas station is ready. Put the onion into the resulting dressing, mix everything and let the onion stand in the dressing for 10-15 minutes. After this time, add the onion along with the dressing to the bowl with vegetables. There we add olives and finely chopped cheese. Mix everything gently.

The name of the salad speaks for itself. It is so useful that even nutritionists recommend eating it regularly to maintain the digestive, immune, hematopoietic and other systems of the human body.

Ingredients:

• Beets - 600 gr.
• Pickled cucumber - 200 gr.
• Dried prunes - 200 gr.
• Garlic - 3 cloves
• Salt, sour cream - to taste

Cooking:

My beets, boil until cooked, cool, peel and three on a fine grater. Wash cucumbers and cut into small cubes. Add cucumbers to grated beets. My prunes, dry, cut into small pieces and add to the total container. We clean the garlic, wash it, rub it on a fine grater, add it to the rest of the products. Now the salad should be salted to taste, season with sour cream and mix thoroughly.

Such a name for this dish was not in vain. Salad "Bride" is very light, as if airy and has a delicate and pleasant taste.

Ingredients:

• Beijing cabbage - ½ pc.
• Carrot - 1 pc.
• Apple - 1 pc.
• Cucumber - 1 pc.
• White onion - 1 pc.
• Salt, pepper, sesame seeds, olive oil - to taste

Cooking:

Wash cabbage, dry and finely chop. We clean the carrots and cucumbers, wash and cut into thin semi-circles. Wash the apple and cut into thin triangles. Peel the onion, wash and cut into small cubes. We combine all the ingredients, salt, pepper, season with oil and mix thoroughly. Sprinkle the top of the salad with sesame seeds.

Despite the fact that the only high-calorie product in this dish is mayonnaise, this salad is very nutritious and satisfying.

Ingredients:

• Beets - 800 gr.
• Walnut kernels - 100 gr.
• Hard cheese - 100 gr.
• Chicken eggs - 4 pcs.
• Garlic - 3 cloves
• Mayonnaise - 250 gr.
• Salt, pepper - to taste

Cooking:

Boil eggs and beets until fully cooked, cool and clean. We rub the beets on a coarse grater into a deep bowl. We also rub eggs and cheese on a fine grater. Grind walnut kernels with a knife.

Many cooks advise before adding a nut to a salad, it should be dried in a dry frying pan. In this case, the salad will be tastier and more aromatic.

We clean the garlic, wash it and pass it through the garlic maker. Add walnut kernels and garlic to the container with other products.

When all the ingredients are combined, the salad should be salted, pepper, season with mayonnaise and mix everything thoroughly. The finished dish can be garnished with herbs before serving.

This salad received such a name for its appearance. When finished, it should resemble a clearing on which fly agarics grow.

Ingredients:

• Canned corn - 400 gr.
• Canned mushrooms - 500 gr.
• Canned white beans - 400 gr.
• Korean carrots - 100 gr.
• Mayonnaise - 250 gr.
• Cherry tomatoes - 200 gr.
• Salt - to taste
• Greens - for decoration

Cooking:

Drain excess liquid from corn, mushrooms, beans and carrots. If the mushrooms are too large, they should be cut into medium-sized pieces.

In a deep beautiful salad bowl we combine corn, mushrooms, beans and carrots. Salt the ingredients, season with mayonnaise and mix thoroughly. We decorate the finished salad with halves of cherry tomatoes and herbs. We put dots of mayonnaise on the tops of the tomatoes. So the tomatoes will look like fly agaric hats.

The peculiarity of this salad is that it should be very carefully salted and peppered, because it contains lightly salted cucumbers and salted croutons.

Ingredients:

• Chinese cabbage - 120 gr.
• Lightly salted cucumber - 3 pcs.
• Canned corn - 70 gr.
• Bread - 100 gr.
• Garlic - 1.2 cloves
• Mayonnaise - 70 gr.
• Salt, pepper, green onion - to taste

Cooking:

We cut the bread into cubes and dry it in the oven at a temperature of 140 degrees for 20 minutes. Before sending the crackers to the oven, they should be salted, peppered, lightly moistened with vegetable oil and mixed thoroughly. While the crackers are drying, let's prepare the salad. To do this, my cucumbers, cut off their tips and cut into oblong rectangles. Drain the liquid from the corn and add it to the cucumbers. My cabbage, dry, cut into thin strips and send to other ingredients. We clean the garlic, wash it, pass through the garlic and add to the salad. Then salt the salad, pepper, add croutons, season with mayonnaise and mix thoroughly.

The finished dish can be decorated with green onion feathers.

The composition of this dish includes not only vegetables, but also berries, which are especially common in the taiga regions. Hence the name of the salad.

Ingredients:

• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Pickled mushrooms - 500 gr.
• Cranberries - 1 cup
• Lingonberries - 1 glass
• Green onion - 1 bunch
• Dill - 1 bunch
• Parsley - 1 bunch
• Canned peas - 150 gr.
• Mayonnaise, salt - to taste

Cooking:

My potatoes and carrots, boil until tender, cool, peel and cut into cubes. Wash mushrooms and cut into cubes. Wash and dry the berries. Wash greens, dry and finely chop. Drain excess liquid from peas.

We put all the ingredients in one container, season with mayonnaise, salt and mix thoroughly. Salad is ready!

Many culinary specialists argue that for the preparation of this dish, not mayonnaise should be used, but exclusively vegetable oil. So the taste of vegetables, herbs and berries will be more natural.

This dish is a layered salad. Its peculiarity is the absence of any sauce between its layers.

Ingredients:

• French fries - 150 gr.
• Carrot - 1 pc.
• Beets - 1 pc.
• Celery root - 1 pc.
• Fresh tomato - 1 pc.
• Salad pepper - 1 pc.
• Green onion, parsley - 0.5 bunch
• Canned peas - 120 gr.
• Canned corn - 120 gr.
• Mayonnaise, ketchup - to taste

Cooking:

Peel carrots, beets, celery root, wash and grate on a coarse grater. Lay a layer of potatoes on a shallow wide dish. Place celery, carrots and beets alternately on top of the potatoes in wide strips. Lay the green peas on top of the celery. Place the corn on top of the beets.

My tomato, dry, cut into small slices. Wash lettuce pepper, dry, clean from the stalk and seeds, cut into thin strips. Lay the tomato and pepper in an even layer over the entire surface of the salad. Wash the onion and parsley, dry it, finely chop and sprinkle the salad with them. We cover the surface of the salad with a net of ketchup and mayonnaise. In this form, the salad is served at the festive table.

Salad "Anastasia" - a la carte dish, which is served in small bowls. To make the salad look more spectacular, you should use glassware.

Ingredients:

• Carrots - 500 gr.
• Walnut - 20 pcs.
• Onion - 500 gr.
• Champignons - 1 kg.
• Prunes - 250 gr.
• Mayonnaise, salt, pepper - to taste

Cooking:

We clean the carrots, wash them and three on a coarse grater. We clean the onion, wash and finely chop. We clean the mushrooms, wash and cut into plates. We clean the nuts from the shell and chop.

Pour vegetable oil into a frying pan, heat it well and fry the champignons and half the onion on it for 5-7 minutes. In another pan, fry the remaining onion with carrots for 3 minutes.

Steam prunes in boiling water for about 15 minutes. Then it should be pulled out of the water and cut into cubes.

Pull the carrot-onion mixture out of the pan, add nuts and prunes to it. Mix everything, salt and pepper to taste.

We take out the onion-mushroom mixture from the pan, decant the excess oil, salt and pepper to taste. When everything is prepared, we proceed to the formation of the salad. To do this, in deep glass bowls of the layer, lay out the ingredients in the following sequence:

1. The first layer is an onion-mushroom mixture;
2. The second layer is mayonnaise;
3. The third layer is a carrot-onion mixture;
4. The fourth layer is mayonnaise.

You can decorate the salad with prunes and walnuts. Bon appetit!

Such a vegetable cake will be a wonderful decoration for any holiday table. Cooking it is not at all difficult, and the taste of this dish will not leave anyone indifferent.

Ingredients:

• Potatoes - 4 pcs.
• Carrots - 3 pcs.
• Chicken eggs - 5 pcs.
• Boiled beets (small) - 5 pcs.
• Pickled cucumber - 3 pcs.
• Mayonnaise - to taste

Cooking:

Peel potatoes and carrots, wash and boil in salted water until fully cooked. Boil the eggs, cool, clean, separate the protein from the yolk.

We rub all the vegetables and proteins on a coarse grater. Rub the yolk on a fine grater. At the same time, we do not mix the products, but put each in a separate container. When the ingredients are prepared, we proceed to the formation of the salad. To do this, put the ingredients on a small wide dish in the following sequence:

1. The first layer is beets;
2. The second layer is potatoes;
3. The third layer is carrots;
4. The fourth layer is cucumber;
5. The fifth layer is protein;
6. The sixth layer is the yolk.

Spread each layer of lettuce with mayonnaise. Before serving, it is desirable that the salad stand for some time in the refrigerator.

The recipe for this salad is very popular. It is worth noting that it has a number of names, however, after such a dish was cooked in the Smak program, many began to call it nothing more than Smak.

Ingredients:

• Hard cheese - 80 gr.
• Fresh tomatoes - 4 pcs.
• Canned corn - 100 gr.
• Garlic - 2 cloves
• Dill - ½ bunch
• Wheat crackers, salt, pepper, sour cream - to taste

Cooking:

Wash and dry tomatoes. Cut cheese and tomatoes into cubes. Drain excess liquid from corn. We clean the garlic, wash it and pass it through the garlic maker. Wash dill, dry and finely chop. We combine the prepared salad ingredients, season them with sour cream, salt, pepper and mix well. Sprinkle the salad with croutons before serving.

A feature of this dish is that vegetable oil is added to it, on which the onion was fried. It is thanks to this oil that other vegetables will not turn red from beets.

Ingredients:

• Canned peas - 250 gr.
• Canned beans - 250 gr.
• Beets - 6 pcs.
• Onion - 2 pcs.
• Potatoes - 8 pcs.
• Sauerkraut - 250 gr.
• Carrots - 4 pcs.
• Pickled cucumber - 4 pcs.
• Greens - to taste

Cooking:

Drain excess liquid from cabbage, peas and beans. We clean the onion, wash it, finely chop it and fry in a pan. Wash cucumbers and cut into cubes. My beets, carrots and potatoes, boil until fully cooked in salted water, cool, peel and cut into small cubes. We spread the beets in a deep bowl and add the fried onions to it along with the oil on which they were fried. Then add the rest of the salad ingredients to the same bowl and mix everything thoroughly. "Festive vinaigrette" is ready!

A real diet food that will help get rid of excess weight and at the same time do not infringe on your taste sensations.

Ingredients:

• Avocado - 2 pcs.
• Cucumber - 2 pcs.
• Chicken eggs - 2 pcs.
• Garlic - 3 cloves
• Lemon juice, salt, olive oil - to taste

Cooking:

Wash cucumber and cut into small cubes. We clean the avocado, remove the stone from it and also cut into cubes. Boil the eggs, cool, peel and cut into cubes. We clean the garlic, wash it and pass it through the garlic maker.

We combine all the ingredients in one container, salt, season with olive oil and lemon juice and mix thoroughly.

Such a dish is found on the menu of many cafes and even restaurants. Despite the fact that its preparation does not require special skill and expensive products, it cannot be classified as a budget dish in catering places.

Ingredients:

• Bulgarian pepper - 1 pc.
• Fresh tomato - 2 pcs.
• Fresh cucumber - 2 pcs.
• Greens - ½ bunch
• Cheese - 150 gr.
• Salt, pepper, lemon juice, vegetable oil - to taste

Cooking:

Wash the pepper, dry it, remove the seeds and stalk and cut into strips. My cucumbers, dry, cut off the skin from the ends and cut into strips.

To make the salad more tender, you should use very young cucumbers, or peel the entire skin of the cucumber.

Wash tomatoes and cut into cubes. Wash greens, dry and finely chop. Grind the cheese with a fork and pass through a strainer.

This unusual salad resembles. Only instead of pasta - thin strips of zucchini.

Ingredients

• 4 zucchini;
• salt - to taste;
• 400 g cherry tomatoes;
• 150 g mozzarella balls;
• ½ bunch of basil;
• 2 tablespoons of balsamic vinegar.

Cooking

Using a grater-shredder or other device, cut into thin long strips. Mix them with olive oil and spices and leave to marinate for 15 minutes. Then add halved tomatoes and cheese, basil leaves and vinegar to the zucchini and mix well.

An amazing combination of delicious vegetables, herbs and lemon dressing.

Ingredients

• 3 beets;
• 2 tomatoes;
• 1 avocado;
• ½ red onion;
• 100 g feta cheese;
• 200 g spinach;
• 3 tablespoons of lemon juice;
• 2 tablespoons olive oil;
• 1 tablespoon balsamic vinegar;
• 1 tablespoon ;
• salt - to taste;
• ground black pepper - to taste;
• ½ clove of garlic.

Cooking

Put the beets in a saucepan, cover with water and bring to a boil over high heat. Reduce the heat and about an hour more, until it becomes soft. Cool slightly, peel, cut into cubes and refrigerate for 15 minutes.

Combine beets, diced tomatoes and avocado, onion rings, crumbled feta and spinach. Dress the salad with a mixture of lemon juice, oil, vinegar, mustard, spices and minced garlic.

It may seem that this is too unusual a mixture. But try to cook a salad, and you are unlikely to remain indifferent to it.

Ingredients

• 4 heads of broccoli;
• 1-2 tablespoons of salt;
• 100 g dried cranberries;
• 70 g chopped almonds or almond petals;
• 40 g of peeled sunflower seeds;
• 200 g cheddar cheese;
• 200 g of mayonnaise;
• 1 tablespoon red wine vinegar;
• 2-4 tablespoons of sugar;
• 1 lemon;
• ½ tablespoon of poppy seeds.

Cooking

Cut the florets off the broccoli. Cut too large inflorescences in half. Place a large pot of water over high heat, add salt and bring to a boil. Plunge the broccoli into boiling water for 30 seconds, then transfer to a bowl of ice water. Once the broccoli has cooled, dry it completely with a paper towel.

Mix broccoli with cranberries, almonds, seeds and cheddar cubes. For dressing, combine mayonnaise, vinegar, sugar, whole lemon zest, 1 tablespoon lemon juice, salt, and poppy seeds. Dress the salad, mix and refrigerate for 15-30 minutes.

Juicy and healthy salad with a sweet note.

Ingredients

• 1 small head of red cabbage;
• salt - to taste;
• ground black pepper - to taste;
• 100 g;
• 100 g feta cheese;
• several sprigs of parsley;
• 2 teaspoons of sesame seeds.

Cooking

Cut the cabbage into thin strips. Add oil, lemon juice and spices to it and mix. Mix the cabbage with half the dates, diced or striped, and half the crumbled feta. Top with remaining dates, feta, chopped parsley and sesame seeds.

This salad will be delicious with fresh or frozen or canned corn.

Ingredients

• 500 g of corn;
• 200 g cherry tomatoes;
• 100 g feta cheese;
• 1 red onion;
• a few sprigs of basil;
• 3 tablespoons of olive oil;
• 1 lime;
• salt - to taste;

Cooking

Combine corn, halved tomatoes, crumbled feta and finely chopped onion. Add thinly sliced ​​basil leaves, oil and juice of a whole lime. Season with spices and stir.

6. Guacamole salad

Guacamole is an avocado pulp snack with lemon or lime juice, various seasonings and vegetables. But these same ingredients can be served in the form of a beautiful salad.

Ingredients

• 400 g cherry tomatoes;
• 100 g canned beans;
• 100 g canned corn;
• 1 small red onion;
• 1 jalapeno pepper (can be substituted with chili)
• 2 ripe avocados;
• several sprigs of parsley;
• 1 lime;
• ¼ teaspoon ground cumin;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Combine halved tomatoes, beans, corn, finely chopped onions and peppers, cubes and chopped parsley. Season with a mixture of oil, lime juice and spices and mix well.

This salad is crispy and incredibly juicy.

Ingredients

• 2 heads of broccoli;
• 50 g walnuts;
• 1 large carrot;
• 1 apple;
• ½ small red onion;
• 70 g raisins;
• 100 g of mayonnaise;
• 100 g sour cream;
• 2 tablespoons of lemon juice;
• ½ tablespoon of sugar;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Cut the florets and the peeled broccoli stalk into large pieces. Lightly toast the nuts in a hot skillet. Mix broccoli with grated carrots, diced onions, finely chopped onions, nuts and raisins. Separately, mix the rest of the ingredients and season the salad with this mixture.

Oranges will add a twist to this salad.

Ingredients

• 4-5 carrots;
• 2 beets;
• 4 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 2 oranges;
• 1 tablespoon of sesame seeds;
• ½ bunch cilantro.

Cooking

Clean vegetables. Cut the carrots in half, and the beets in slices. Steam for 5 minutes. Put the carrots and boil the beets in the same way. Thanks to separate cooking, carrots will not turn red.

Place the vegetables on a baking sheet, drizzle with 2 tablespoons of oil and season with salt and pepper. Bake at 200°C for 30-40 minutes.

Grate the zest of the oranges. Then remove the white layer from them and cut the fruit into slices. For a couple of minutes, dry the sesame seeds in a preheated pan, stirring constantly.

Let the roasted vegetables cool slightly. Then mix them with zest and oranges, pour over the remaining oil and salt. Sprinkle with sesame seeds and cilantro leaves.

Parmesan will give the salad a spicy taste. But if desired, it can be replaced with another cheese.

Ingredients

• 100 g walnuts;
• 24 Brussels sprouts;
• 50 g parmesan;
• 100 ml of olive oil;
• 3 tablespoons of apple cider vinegar;
• 2 teaspoons Dijon mustard;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Toast the walnuts in a hot pan for 5-8 minutes. Cut the cabbage into thin strips. Add nuts and grated cheese to it. For dressing, combine all other ingredients, pour this mixture over salad and mix well.

10. Spicy Quinoa Vegetable Salad

Delicious, hearty and very healthy dish.

Ingredients

• 500 g quinoa;
• 2 cucumbers;
• 400 g cherry tomatoes;
• 1 small red onion;
• several sprigs of parsley;
• ½ avocado;
• 100 g feta cheese;
• 5 tablespoons of olive oil;
• 1 teaspoon of honey;
• 1 clove of garlic;
• ½ teaspoon ground red pepper;
• 1 teaspoon dried oregano;
• salt - to taste.

Cooking

Place quinoa in boiling salted water and simmer over low heat for 15 minutes. Cut the cucumbers into quarters, halve the tomatoes, chop the onion and parsley, dice the avocado and crumble the feta. Mix these ingredients with quinoa.

For dressing, combine oil, vinegar, honey, minced garlic, pepper, oregano, and salt. Pour dressing over salad and toss.

11. Panzanella

Panzanella is a traditional Italian salad with fresh vegetables and bread.

Ingredients

• 2 baguettes;
• 120 ml of olive oil;
• 3 tablespoons of red wine vinegar;
• 1 teaspoon of honey;
• salt - to taste;
• ground black pepper - to taste;
• 1 large cucumber;
• 800 g red and yellow cherry tomatoes;
• 1 red onion;
• 1 clove of garlic;
• 1 bunch of basil

Cooking

Cut the baguette into large cubes and toss with half the olive oil. Place the bread in the preheated skillet and toast, stirring occasionally, over medium heat for about 10 minutes. The baguette should be crispy and golden brown. Then cool.

For the dressing, combine the remaining oil, vinegar, honey and spices. Cut the cucumber into large slices, removing the seeds. Cut the tomatoes in half, finely chop the onion, mince the garlic and coarsely chop the basil leaves. Mix vegetables, herbs and baguette, pour over dressing and mix well.

The usual flavor combination of potatoes and eggs in this salad will be complemented by celery and avocado.

Ingredients

• 8–10 potatoes;
• salt - to taste;
• 2 tablespoons of vinegar;
• 4 eggs;
• 300 g Greek yogurt or mayonnaise;
• 1 tablespoon Dijon mustard;
• ground black pepper - to taste;
• 2 avocados;
• 2-3 stalks of celery;
• ½ small red onion;
• ½ bunch of parsley.

Cooking

In salted water until done. Then drain the water, cool the potatoes, peel and cut into small cubes. Spray them with vinegar. Boil the eggs and chill.

Mix yogurt or mayonnaise, mustard and pepper. Add potatoes, diced eggs, avocado and celery, thinly sliced ​​onion and chopped parsley to the dressing. Then gently toss the salad.

From lentils, not only soups or main dishes, but also hearty salads.

Ingredients

• 200 g black or green lentils;
• 600 ml vegetable or;
• 4 tablespoons of olive oil;
• 200 g of champignons;
• 1 small head of broccoli;
• ½ red onion;
• 4 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 200 g spinach;
• 1 lemon;
• 100 g feta cheese.

Cooking

Rinse the lentils, transfer to a saucepan and pour over the broth. It can be replaced with water with a chicken or vegetable bouillon cube dissolved in it. Bring the lentils to a boil over medium heat. Lower the heat slightly and simmer for another 20-25 minutes until it becomes soft. Then drain the water from the lentils.

Heat 2 tablespoons of oil in a skillet over medium heat. Lay out the thinly sliced ​​mushrooms and broccoli florets. Cook, stirring occasionally, 3-4 minutes. Add another tablespoon of oil, chopped onion, chopped garlic, salt and pepper. Cook for 2-3 more minutes, or more if you want the vegetables to be softer.

Combine lentils, vegetables, chopped spinach, whole lemon zest, 3-4 tablespoons lemon juice, remaining butter, and crumbled cheese. Season the salad with salt if necessary.

Ingredients

• 2 eggplants;
• 3 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 2 thick pita bread;
• 3 tablespoons of balsamic vinegar;
• 1 large bunch of mint;
• 1 red chili pepper;
• 2 onions;
• 170 g cherry tomatoes;
• 300 g salad mixture;
• 50 g goat cheese.

Cooking

Cut into slices with sides of about 3 cm. Drizzle with a tablespoon of oil, season with spices and mix. Place on a baking sheet and bake at 200°C for 25 minutes until browned. 8 minutes before the end of eggplant cooking, place a baking sheet with large pieces of pita bread in the oven.

For dressing, combine remaining oil, vinegar, minced mint leaves, finely chopped chili and 1 onion. Remove eggplant, place in a salad bowl and toss with ⅓ dressing. Add half-ringed onion, halved tomatoes, salad mix, pita bread and goat cheese pieces. Pour the remaining dressing over the salad and toss.

Hearty salad with a touch of the sea.

Ingredients

• 300 g of Chinese cabbage;
• 100 g green peas;
• 250 g of seaweed;
• 2 tablespoons of olive oil.

Cooking

Cut the Chinese cabbage into small strips. Mix it with peas and seaweed, after draining the liquid from them. Dress the salad with oil.

When compiling a festive menu, the most important thing is not to cook a lot of hearty meals and snacks. Serving light vegetable salads on the holiday table before the main course is ideal - guests will not have time to eat, but waiting for a hot dish will not be too tiring. It is very easy to lay out an ordinary vegetable salad in layers or in a simple slide. And then, having fantasized, decorate it with parsley, dill, mushrooms or olives to your liking. And with all this, get a very bright and memorable vegetable salads on the festive table.

Well, if you are a little familiar with carving, then decorating dishes for you will be a simple matter, and how much beauty the guests will get.

Recipes for vegetable salads on the festive table

1. Layered potato salad

Vegetable Salad Ingredients:
Preparing a salad for the holiday table: Wash carrots and potatoes with a hard sponge, and then boil until tender. After cooling, peel them and grate coarsely. To prevent the prepared vegetables from wiping while you prepare the salad, cover them with cling film.

Wash sweet peppers and cut out the middle part of them. Dry the cucumbers after washing, and cut into thin strips together with pepper. Hard-boil the eggs, then cool, and then peel and chop with a sharp knife into crumbs.

Choose a flat, wide dish and lay the prepared ingredients in layers, and do not forget to grease each layer with mayonnaise:

1st - potato;

2nd - carrot;

3rd - cucumber;

4th - with pepper;

5th - egg.

The last layer can also be smeared with mayonnaise and garnished with herbs and slices of boiled carrots. Ease and minimum calorie content in the dish is guaranteed, eat and have fun.

2. Mushroom salad

This vegetable salad is very tasty and satisfying. It is easy to prepare and besides quite simple products.

Required products: The process of preparing mushroom vegetable salad: Boil potatoes and eggs. Always boil potatoes for salads in their "uniform" and salted water, so it will be better to peel. Cut mushrooms into strips. Cucumbers and boiled, but cooled and peeled eggs with potatoes, cut into cubes. Put all the chopped products in a bowl, season with mayonnaise and mix. When serving to guests, this salad can be served in portions, but how, you will learn in. Or decorate it with whole mushrooms and herbs.

4. Apple salad with vegetables

Ingredients for apple salad: Preparation of apple salad from vegetables: Pre-wash vegetables, fruits and herbs. After we dry them thoroughly, excess moisture in the salad is not needed. Lettuce cut across into thin strips, in the form of noodles. Then chop the green onion. On a coarse grater, we process cucumber, radish and apple. We put all the ingredients in a cup, add salt, pepper, mayonnaise and mix. Serve at the table beautiful dish and decorated with a radish rose.

6. Layered vegetable salad

Ingredients:
Preparation: It is better to boil potatoes for salad in their skins. We clean the boiled vegetables and eggs and grate them. Pickled cucumbers are preferably cut into strips. The chopped ingredients are placed in a salad bowl in layers in the following sequence:

1-potato

2-carrot

Cover with mayonnaise

4-potato

Another mesh of mayonnaise

5-egg, last layer without mayonnaise.

Decorate with parsley leaves and boiled carrot chamomile. Then we send it to a cold place for a couple of hours.

In addition to this recipe, cook.

7. Lenten salad with beans and corn

Products for lean salad:
Cooking process: We open the jars with beans and corn, drain the liquid from them. We free the washed pepper from the core and cut into cubes. Cucumbers cut into small square pieces. Chop the onion and herbs. We put it in a beautiful salad bowl, salt, pepper and season with oil.

One more recipe

Answer

Any upcoming celebration throws every housewife into confusion: what to serve on the table, how to surprise guests and please loved ones? And if you do not follow the established tradition (cut a bowl of Olivier, prepare a banal and already boring “fur coat”, cook jellied meat, etc.), but show creative thinking, it is quite possible to amaze the guests.

Why in our holiday menu usually so few vegetables? Many people think that they are not too solemn and are suitable only for everyday life. However, recipes with photos of vegetable holiday salads will convince even inveterate skeptics that this opinion is wrong. And the variety of dishes that can be prepared from such useful garden gifts will make your menu non-standard for a long time. And if you also elegantly decorate vegetable salads on the festive table, you can pass for a great culinary specialist and artist.

Layered coleslaw

Cabbage may seem like a boring vegetable to some, but you can cook simply amazing dishes from it, including festive vegetable salads. A third of a kilogram of Chinese cabbage is taken and finely chopped. Half of a red onion is cut into half rings. Two eggs are boiled and separated; proteins are cut into strips. Three tomatoes are cut into circles and laid out along the edge of the dish. The filling is done: the yolks are ground with a spoonful of mustard and two large spoons of olive oil, salted, peppered, flavored with sugar and kneaded, after which they are diluted with a full spoonful of apple cider vinegar. Half of the cabbage is placed in the middle of the dish with tomatoes and poured with dressing. Half of the onion is laid out on top, and half of a fresh cucumber is rubbed on it. Next, chopped protein is poured, sprinkled with sauce and sprinkled with crushed walnuts. Then in reverse order: the rest of the cucumber - the rest of the onion (pour) - the second half of the cabbage and the remaining dressing. The top is sprinkled with nuts - and the salad is ready to eat.

mushroom meadow

Recipes with photos of vegetable holiday salads are so tempting and varied that you just salivate and your eyes run wide. As a result - the problem with the choice. However, you have to pull yourself together and do it. If you are interested in New Year's vegetable salads, try this: boil four potatoes and about five eggs, cut them into cubes. Take a jar of whole canned mushrooms. Leave half for decoration, cut half into strips. Chop about ten fresh champignons in the same way and fry with a small chopped onion. Cut a cucumber into strips (fresh - if it is not very expensive, or pickled - if fresh is not at hand). Mix all the cuts, pepper, salt, if necessary, and season with mayonnaise. Put in a salad bowl with a neat slide, into which stick the reserved mushrooms, then spread the parsley leaves between them. Delicious and pretty!

Winter vegetable salad

I must say that the preparation of such dishes as vegetable salads (including New Year's ones), in winter time- the task is a little difficult, due to the meager assortment of components. But you can also create a culinary miracle from canned vegetables. Juice is drained from green peas, sweet corn and beans. Vegetables are mixed in a salad bowl, supplemented with garlic, mayonnaise and dill. If you want an extra zest - cut an apple into a salad. In parallel, small crackers are made (or ready-made ones are bought). They must be introduced into the salad when it is already on the table, so as not to become sour.

Salad "Sirtaki"

Many vegetable salads on the festive table include cheese. This one is one of those. Only cheese is taken not hard, but pickled - sirtaki, fetax, feta. The salad bowl is lined with chopped Beijing cabbage (five leaves are enough). A large red straw is distributed over it. bell pepper. The next layer is tomato cubes (a couple of tomatoes are enough). And the selected cheese crowns the design (a little more than 200 grams) mixed with olives - it can be whole, it can be chopped rings. For dressing, two tablespoons of olive oil, a spoonful of mustard and a crushed garlic clove are combined. If desired, you can sprinkle hard cheese shavings on top of the salad.

Seville salad

If you like exotics, if you are interested in original vegetable salads on the festive table - this recipe is for you. For him, large sweet peppers are cut into strips - it is better to take green or red for beauty. The orange is peeled not only from the peel, but also from the internal partitions, and cut into proportional slices. Three lettuce leaves are torn, about ten olives are chopped into rings. All components are salted, peppered, mixed, seasoned with mayonnaise and sprinkled with thin green onion rings.

Apple salad with vegetables

Three potatoes, two carrots and four eggs are boiled for him. They are joined by four pickled or pickled cucumbers and two sweet and sour apples without skin. All components are cut into cubes; the apple is also lightly sprinkled with lemon juice so that it does not darken. Strained peas are added to the salad bowl. Usually festive vegetable salads are dressed with mayonnaise (at least most of them). However, this dish requires low-fat sour cream. Before carrying the treat to the table, it is better to keep it for a third of an hour in the refrigerator.

Salad "Principessa"

If you add something non-standard to holiday vegetable salads, the taste of the most common ingredients will become brighter and richer. To prepare this airy dish, you must adhere to one condition: do not tamp the layers.

The first is boiled, peeled and rubbed beets - two medium root crops. It is better to rub directly into the salad bowl, holding the grater by weight. Next, two bananas are cut into small cubes, mixed with half a glass of steamed and strained raisins and two garlic cloves chopped with a knife. This will be the second layer of the salad. It also needs to be lightly dripped with mayonnaise. The third - again beets, flavored with mayonnaise and sprinkled with crushed walnuts. If you want special beauty, collect the salad in a culinary ring so that it looks like a cake.

Salad "Lover"

Large boiled beets are rubbed and mixed with a small amount of steamed and chopped prunes. Two medium carrots are peeled and rubbed raw. The carrot component must be combined with soaked raisins and chopped dried apricots. A hundred-gram piece of cheese is again rubbed and mixed with a couple of crushed garlic cloves. It remains to collect this variation on the theme "Vegetable salads on the festive table": all the ingredients are laid out in layers and smeared with mayonnaise. Top construction sprinkled with ground nuts.

Vegetable salad with beef

Until now, festive vegetable salads without the addition of meat components have been described. However, if you do not shy away from them, treat yourself to such a dish on a special day. Cook a quarter of a kilogram of good beef in accordance with all the rules and cut it into cubes. Pick up a few lettuce leaves. Cut two halves of bell pepper of different colors into strips, red onion into half rings, about five small pickled cucumbers into cubes. Add to this a glass of cooked red beans (or a jar canned in its own juice) and season with half a glass of mayonnaise mixed with a spoonful of spicy mustard. Salt, herbs and pepper - as you like.

Unusual salad with nectarine

We have already described vegetable salads on the festive table without mayonnaise. This one is from the same category, and even with unusual components. Half a head of washed lettuce and leaves of a bunch of arugula (without stems) run into small pieces; two celery stalks crumble in circles; a quarter kilogram of cherry tomatoes (or other small tomatoes) are cut into quarters; two hard nectarines crumble into cubes. Now dressing: a bunch of dill and two garlic cloves are passed through a blender. Lemon is squeezed into the mass and vegetable oil is poured. Salted and peppered salad dressed with this sauce and placed in the center of the table.

Having studied all the abundance offered, any culinary specialist will not refuse to prepare vegetable salads for the festive table. Recipes with photos will help him a lot in this and give inspiration in relation to decorating dishes.