Nutritionists often recommend a variety of salads on the menu. It is not necessary to make them complex and expensive. Light options with vegetables will be more beneficial, and hearty salads with cereals will successfully replace the main course for lunch or dinner.
Pick your recipe
You will need
- Fish salad:
- - 1 can of saury in oil;
- - 0.5 cups of rice;
- - a small onion;
- - 2 medium sized pickled cucumbers;
- - freshly ground black pepper;
- - mayonnaise to taste;
- - salt.
- Seaweed Salad:
- - 1 can of canned seaweed without additives;
- - 2 eggs;
- - 2 tbsp. tablespoons of mayonnaise.
- Oriental cabbage salad:
- - 600 g of white cabbage;
- - 50 g of vegetable oil;
- - 1 pod of dried red pepper;
- - 1 lemon;
- - sugar and salt to taste.
- Carrot Salad:
- - 2 carrots;
- - 1 tbsp. spoon of rosehip syrup;
- -1 tbsp. a spoonful of lemon juice;
- - 2 tbsp. tablespoons of honey;
- - 2 tbsp. tablespoons of chopped walnut kernels.
- Bean and Apple Salad:
- - 150 g of green beans;
- - 2 carrots;
- - 1 large apple;
- - a bunch of parsley;
- - 30 g of vegetable oil;
- - 25 g of 3% vinegar;
- - salt;
- - sugar;
- - ground pepper;
- - mustard on the tip of the knife.
Instruction manual
1
Fish salad
Try one of the simplest options, perfect for a winter or fall lunch. If you want to cook it in the summer, pickled cucumbers can be replaced with fresh ones.
Cook the rice in salted water and let it cool. Drain the canned oil. Dice the fish and cucumbers, chop the onion. Put all the products in a salad bowl, sprinkle with freshly ground black pepper and season with mayonnaise. Serve with thinly sliced brown bread.
2
Seaweed Salad
One of the most inexpensive and fastest cooking options is seaweed salad. Use ready-made canned food - for example, Far Eastern salad. Hard-boiled eggs, cool, peel and finely chop. Drain the liquid from the jar, put the seaweed in a salad bowl. Add eggs and mayonnaise, mix and serve the salad. It is especially tasty with fresh grain bread.
3
Oriental cabbage salad
A very popular option, inexpensive and rich in vitamins - salad with white cabbage. Fresh cabbage is successfully complemented by acidic additives - lemon juice, lingonberries or cranberries. Remove the top leaves from the cabbage head, cut the stalk. Dice the cabbage, scald it with boiling water and squeeze it by hand. In a saucepan, heat the vegetable oil without bringing it to a boil. Put cabbage there, add red pepper, salt and granulated sugar. Squeeze the juice from the lemon and also pour it into the pan. Thoroughly mix the salad and let it brew for at least 4 hours. Before serving, you can sprinkle the dish with frozen lingonberries.
4
Carrot salad
An unusual but very tasty option is a sweet carrot salad. It is good in the spring when the body lacks vitamins. In addition, fiber-rich carrots improve digestion. Choose juicy, brightly colored root crops - they are especially healthy and tasty.
Fry the walnuts in a dry pan and grind in a mortar. Peel and grate the carrots on a coarse grater. Put it in a salad bowl, add rosehip syrup, honey and freshly squeezed lemon juice. Stir the salad and sprinkle with chopped walnuts.
5
Bean and Apple Salad
Prepare a salad dressing. Place oil, vinegar, salt, pepper, mustard and sugar in a bottle, close it and shake well to mix all the ingredients. Chill the dressing in the refrigerator. Boil green beans in salted water, fold in a colander and pour over cold water. Cut the beans into pieces. Peel and chop the carrots and apples. Put vegetables and fruits in a salad bowl, pour dressing and mix. Sprinkle salad with finely chopped parsley before serving.