Recipes, light salads
Recipes, light salads
Types and recipes for salads – great variety. There are difficult and easy to prepare salads, light and heavy taste. Of course, the benefits list is endless. However to the lungs are mostly vegetable salads. Since vegetables are not endowed with any harmful quality. The advantage of cooking light and simple salads is that the ingredients are practically not subjected to heat treatment. Even if you have to boil the vegetables, they will retain more vitamins than fried or braised.
Here are some recipes for simple cooking and light flavor to salads. They turn out very tasty and don’t take much time to prepare.
Leaf lettuce 100 grams to chop, mix with finely chopped radishes (about 6-7 pieces) and chopped spinach and sorrel. Add three boiled eggs, add salt and mix all the ingredients, seasoning the vinegar and olive oil to taste. Sprinkle with herbs (dill, parsley, green onions).
Salad radishes and mushrooms
Mushrooms or mushrooms about 20 pieces to cut and extinguish in vegetable oil about 15-20 minutes. Season with salt and cool. Two radish clean, RUB on a large grater, mix with the prepared mushrooms and season with 1-2 tablespoons of vegetable oil. Sprinkle with coarsely chopped parsley.
Salad of the sea cabbage
One unsweetened Apple, 300 grams of sea cabbage and onion finely chop and mix. Fill with 2 tablespoons of vegetable oil.
The white cabbage salad with peppers
300 grams of cabbage chop and slightly mash. Onion cut into thin rings, two medium bell peppers cut into thin half-rings, dill and parsley finely chopped. Mix all ingredients and pour 1 teaspoon of vegetable oil. Season to taste with salt, a little pepper.
Salad of green beans
Green beans 200 grams to peel, slice and boil until tender in salted water. Thin slices cut into 25 grams of hard cheese varieties, combine with cooked beans and season with a teaspoon of vegetable masli and lemon juice.
Salad of Brussels sprouts with egg
Brussels sprouts 200 grams (can be frozen) boil, drain and cool. Chop one hard-boiled egg and finely chop the parsley and dill. In a salad bowl put the cabbage, pour sour cream 1 teaspoon, and sprinkle with chopped eggs and greens.
Tomato salad with cheese and cauliflower
4 tomatoes cut into quarters, 100 grams of boiled cauliflower, parsley or dill and green onions finely chop. To grate 50 grams of cheese. All carefully stir and pour 1 teaspoon of sour cream or vegetable oil.
Cottage cheese with vegetables and cheese
Finely chop one cucumber, 5-6 radishes, a bunch of green onions, parsley and dill. Mix with 250 grams of cottage cheese, add salt and fill with sour cream or vegetable oil (1 tsp) to taste.