Why do they eat salad first? What do you eat first: soup or salad? First sour fruits

Unusual combination

Salad is one of the universal dishes that helps satisfy your hunger. Some people prefer a light snack of vegetables with lemon juice, others like to add tender chicken or juicy fish. We provide a recipe for a quick and healthy seafood, mango and avocado salad. Ingredients:

one ripe avocado (it can be replaced with fresh cucumber);
large shrimp 300 grams;
sweet mango;
lemon juice;
salt to taste.

The algorithm for preparing the healthiest salad is as follows.

First of all, you need to rinse the shrimp well under water and peel them.
Next, you need to peel and pit the ripe avocado. Then you should cut it into small pieces.
Afterwards you need to wash the mango and cut it into cubes.
All ingredients must be mixed, salted and seasoned with lemon juice.

How it works and who invented it

It's hard to say who came up with this slimming dish. The authorship is attributed to naturopaths from the USA who lived about a century ago, the Swiss doctor Bricher-Benner, as well as Shelton, who promoted separate nutrition (!), and Paul Bragg himself. However, an ordinary housewife could have come up with it. But the essence remains the same: it really works. What can you expect from him?

Firstly , there are really a minimum of calories here: these are vegetables, after all, so 100 g of such a product is unlikely to contain more than 50 kcal (if the recipe contains fruit, then a little more). This will help you lose a couple of kilos in a week, but you don’t need more in such a short period of time, because it’s harmful.

Secondly , the dish gets rid of swelling and excess liquid in general, so both volume and weight will be lost, even though it is water.

And finally, this is a sea of fiber, which, like a broom, sends a lot of toxins and mucus from the intestines to the dustbin of history, speeding up its work and cleansing it. Talia will be grateful for this. It is not for nothing that it is also called a panicle. Most of all, its effect is similar to an enema, only it works more gently, and the sensations when cleansing the intestines are more pleasant.

Of course, brush salad for weight loss will not be able to burn fat, but cleansing the body and intestines in particular has a great effect on metabolism. And if you eat such a salad correctly, your metabolism will not deteriorate, as happens after usual diets. By the way, lemon juice in combination with vegetable oil is also not in vain - this combination does a good job of cleansing the liver and the organs next to it, and this also helps to lose weight. And beets cleanse not only the intestines, but also the gallbladder and liver.

Healthy carrot and apple salad

Probably, green apple and carrots are one of the most classic combinations. This snack is very nutritious and low in calories. Apples contain a lot of iron and beneficial vitamins for the human body. Carrots, in turn, are filled with essential microelements such as calcium, magnesium, zinc, potassium, iron, vitamins B6, B12, C, E, A and P. Products:

one green apple;

a couple of large carrots;

walnuts 80 grams;

a handful of raisins;

bee honey 50 grams;

lemon juice for dressing;

a little olive oil.

This is the recipe for the healthiest salad.

First, peel the carrots and green apple, and then cut them into thin strips.

Next, you need to chop the walnuts and fry them a little in olive oil.

Then you should prepare the dressing. Lemon juice should be mixed with a tablespoon of honey and olive oil. Then the sauce should be sent to the healthiest salad.

Pour the toasted nuts and raisins into the green apple and carrots, and mix everything thoroughly.

This nutritious and healthy salad is best for breakfast or as a light evening snack.

Salad is a dish that is present on our table every day. Healthy salads and delicious salads

How to make a salad

so that the salad is

delicious
useful
low-calorie
with carefully selected ingredients
with the correct filling.

— is this possible in one plate?

Healthy salads

full of vitamins
promote weight loss, which means they are non-caloric
and, of course, delicious.

A salad is not just a salad. Only with the right ingredients can a salad be healthy and nutritious!

These five tips will turn your salad into a healthy dish that's also suitable for weight loss.

Those who want to lose weight often choose to eat a salad instead of a filling main course. But even here, many make some mistakes that make the salad less healthy.

1. Please don't give up fat.

It may seem counterproductive, but please don't skimp on fat when dressing your salads.

Many vitamins, such as vitamins A, D, E and K, are absorbed only from fat, so it's good if your salad dressing contains olive oil or another vegetable oil.

2. Choose an oil-based dressing

Speaking of olive oil , healthy, unsaturated fatty acids like those found in extra virgin olive oil, grapeseed oil, or coconut oil make an ideal base for dressing.

Unlike saturated fatty acids, they are heart-healthy, easy to digest, and improve insulin sensitivity. This means you feel less hungry and feel better satiated.

3. Mix different types of salads

Whether it's arugula, iceberg or corn lettuce, each type of lettuce has a unique nutritional profile.

So, to get the maximum benefit from the vitamins and minerals, you should always mix salad varieties and are best served with herbs such as basil or parsley. They give the salad the necessary taste and aroma, and also contain valuable antioxidants.

4. Add lean proteins

Delicious bean salad

Beans are a legume that is rich in various elements and vitamins. It contains healthy fiber, proteins, pectin, phosphorus, magnesium, potassium, zinc, iodine and so on. Necessary products for its preparation:

boiled beans 900 grams;

2 sweet bell peppers (preferably different colors);

a couple of heads of garlic;

one onion;

olive oil;

salt, ground black pepper to taste;

a little apple cider vinegar for dressing;

cumin or other spices;

lemon juice.

Recipe:

First you need to cook the beans in advance;

Next, you should wash the bell pepper and cut it into slices;

then you need to cut the onion into half rings;

for dressing, mix lemon juice, olive oil, garlic juice and apple cider vinegar;

the sauce must be poured into the salad;

add salt, pepper and stir.

Vegetables

Many nutritionists often recommend eating vegetable salads while losing weight, which contain a large amount of useful substances and microelements. They are most often prepared using cucumbers, tomatoes and cabbage, and it is better if they are presented fresh. To add more freshness to the finished dish, you can use greens. Mayonnaise is most often used as a dressing, but it is worth remembering that it immediately adds several dozen calories to the dish. A healthier option would be vegetable oil or lemon juice.

To prepare the most ordinary vegetable salad, you can cut fresh vegetables - tomatoes and cucumbers - into cubes in equal proportions. You should add a little onion to them, as well as salt and pepper. Pour sunflower oil over the finished salad and mix.

"Tropical Paradise"

Those who love exotic food combinations can choose this salad. It consists of vegetables, citrus fruits and an unusual dressing. Ingredients:

lettuce leaves 2-3 pieces;

one bell pepper;

pineapple (preferably canned);

two tangerines;

coconut shavings;

macadamia;

leek;

olive oil;

red wine 50 grams;

honey;

sugar, salt to taste;

pineapple juice

Preparing the snack:

First you need to cut the lettuce leaves;

Next, you need to peel the tangerines and divide them into slices;

then chop the bell pepper and pineapple;

Macadamia nuts should be fried in olive oil over low heat;

green onions should be finely chopped;

then you need to mix all the products, add salt and pepper, add coconut flakes;

then you should combine pineapple juice, red wine, olive oil;

Next you should add honey, sugar, salt;

then you need to season the salad and mix.

How to prepare a salad. Secrets, rules, recipes

Basic rules for preparing salads

Salads are an essential component of everyday cuisine in all countries.
Nutritionists consider them a source of essential vitamins, mineral salts and organic acids. Salads can be prepared all year round using seasonal vegetables and fruits. They not only decorate the table, but also improve appetite, refresh, giving the taste buds a break between courses. Salads are one of the easiest dishes to prepare, provided you know how to prepare them. Little tricks can turn these simple dishes into culinary masterpieces. Cooking rules

1. The salad should be in harmony with other dishes

When planning a menu for lunch or dinner, you need to remember the rule of combining salad with other dishes: it should not repeat their composition or contradict them. • Do not serve green salads, fresh tomatoes and cucumbers, or any salads with vinegar dressing before milk soup. • Vinaigrette or other salad containing beets is not served before borscht, gazpacho or beet cutlets. • Salads serving as appetizers can be hearty, consisting of various, including non-vegetable, components. For second courses, it is best to serve salads with a lot of greens, which will not fill you up, but will only increase your appetite and refresh you. • Vegetable or green salads are ideal for meat. • Salads made from tomatoes, celery, onions, apples, garlic, dill and parsley go well with fatty meat dishes. • A salad of soft boiled vegetables will go well with the fish: carrots, potatoes, with a spicy dressing of horseradish, pepper, lemon juice and olives.

2. Salad ingredients should be in harmony with each other.

A good salad consists of at least three ingredients. Optimally from 3–5. The fewer ingredients in a salad, the more likely it is that their flavors will complement each other harmoniously. It is necessary to observe the proportions of the products included in the salad, otherwise one product will interrupt the entire taste or stand out sharply from the composition of the dish. One of the products - with a pronounced taste - should be the “leading” one. For example: meat, smoked chicken or fish, ham, seafood. Vegetables can include tomatoes, eggplants, peppers, etc. Other products should not interrupt the taste of the main product, but complement and enhance the range. For example, if the main product is meat, then you can emphasize its taste with pickles, and this will be one direction, or you can use oranges, pineapples or lingonberries, and this will be another direction. Try adding both pickled cucumber and pineapple, and you will feel the dissonance.

Some harmonious combinations: • Eggplants – meat, carrots, garlic, onions, cheese, tomatoes, peppers, zucchini. • Bacon – beans, avocado, cantaloupe, eggs. • Chicken – mushrooms, sauteed onions, eggs, prunes, beets, nuts, coconut milk, oranges, leeks, tomatoes, pomegranate, apples, grapes, dates, mangoes, figs. • Mushrooms – chicken, pineapple. • Potatoes – nutmeg, dill, mushrooms. • Smoked chicken – mushrooms, sautéed onions and eggs. • Smoked fish – boiled eggs, cucumbers (salted or fresh), avocado, pomelo. • Seafood – corn, tomatoes, fried onions, boiled carrots, apples, lingonberries, fennel, zucchini. • Meat – fried onions, carrots, mushrooms, prunes, dried apricots, basil, walnuts, anise, garnet, cucumbers, tomatoes, eggs, green peas, pickled mushrooms. • Boiled tongue - honey, horseradish, prunes, walnuts, eggs, fresh cucumbers, mushrooms. • Liver – fried onions, green peas, pickled and fresh cucumbers, carrots. • Beets – nuts, pickles. • Celery – apple, goose or duck meat, beans, eggplant, cabbage, carrots, potatoes, eggs, cheese.

3. Salt correctly.

• It is better to salt salads at the very last moment, since some products, such as greens or fresh cucumbers, quickly wither from salt, while other vegetables, such as tomatoes, release a large amount of juice. • Salads dressed with vegetable oil are first salted, mixed, and only then seasoned with oil. Otherwise, the oil film will cover the vegetables, and the salt will not saturate them, they will not be salty, and the salt will not dissolve. Or it will dissolve in the juice that flowed out before dressing - it will be oversalted, and the salad itself will be bland. • As a rule, they do not add salt at all: – salads dressed with mayonnaise; – salads, the ingredients of which include pickled cucumbers, salted fish, salted or pickled mushrooms, as well as olives; – if the greens are very tender.

• If possible, give preference to sea salt - it is enriched with natural minerals and does not contain chemical additives. By the way, sea salt has no expiration date, so you can buy it for future use. • Use only finely ground salt so that grains of salt do not remain in the salad. • To boil vegetables - potatoes, carrots, green peas - lightly salt the water so that they do not fall apart. Boil the beets in fresh water.

4. Choose the right dressing

The simpler the set of ingredients, the more interesting and complex the dressing needs to be used. And vice versa: a salad consisting of brightly colored products is usually best combined with a neutral dressing. • The simplest dressings are vegetable oil, sour cream, lemon juice and vinegar. • Dressing is added to the salad at the very last moment, unless the salad ingredients need to soak and sit for some time. • The dressing should not suppress the taste of the main product, but only emphasize it. • Particular care should be taken with ready-made mayonnaise. A more delicate taste is obtained by diluting this sauce with sour cream or cream in equal proportions. It is better to season a salad of fresh tomatoes with cucumbers with just sour cream, and cabbage salad, where cabbage is the main ingredient, will be spoiled by mayonnaise.

5. Decorate salads with the products from which they are prepared.

When designing salads, strive to show off the ingredients included in the dish. For example, in fish salads, pieces of fish are placed on top, in meat salads, pieces of meat are placed on top. • Universal decoration - lettuce, parsley, cilantro and celery. • Almost all fruit salads go well with mint. And a few leaves of this spice will decorate the dish. • Tomatoes, radishes, cucumbers, carrots, eggs, and fruits have a bright, beautiful color. • Salads with a dense consistency (such as Olivier or vinaigrette) can be beautifully served in portioned plates: place the salad tightly in a mold, and then carefully remove it. • A traditional decoration for many salads is a mesh of mayonnaise or sour cream.

Classic recipes for popular salads

How to prepare Olivier salad

Olivier has been one of the most popular salads in Russia and other countries since Soviet times. There are many variations on the Olivier theme and almost every housewife prepares it differently. The classic version in the Soviet interpretation is Olivier with boiled (milk or doctor's) sausage.

The most popular recipe for Olivier salad, which is considered a classic in the countries of the post-Soviet space "

Ingredients: potatoes (2-3 pcs), carrots (2 pcs), eggs (5-6 pcs), onions (2 pcs), canned peas (1 can), boiled sausage (400 g), pickled cucumbers (2 -3 pcs), mayonnaise (150 g), herbs and spices to taste.

How to prepare the salad Eggs, carrots and potatoes must be boiled. It is better to cook vegetables in their skins, this way more flavor is preserved. All ingredients must be cut into equal cubes, mixed, salt and seasoned with mayonnaise. Garnish with herbs and the salad is ready.

Features In principle, the salad prepares very quickly. Most of the time is spent only on boiling vegetables and eggs. When serving on a festive table, it is fashionable to decorate the salad with herbs on top: a few tassels of parsley and dill.

How to prepare salad “Herring under a fur coat”

This popular layered beet and herring salad is a top favorite on most New Year's holiday tables. The salad was traditionally considered “winter”, since it contained long-lasting vegetables, which were present all year round in Soviet-era stores and in the bins of summer residents. Herring under a fur coat salad consists of several layers: potatoes, herring, onions, carrots and beets. But the sequence differs among housewives according to two options. In the first case, put herring on the bottom, and then potatoes and the remaining layers. In the second option, half the potatoes are placed on the bottom, and then the herring and the remaining layers.

Classic salad recipe classic version of the recipe for herring salad under a fur coat.

Ingredients:

Large herring - 1 piece (or 300 g herring fillet) Medium beets - 2 pieces; Medium potatoes - 3 pcs; Small onion - 1 piece; Medium carrots - 2 pcs; Lemon juice or 9% vinegar - 1/2 teaspoon; Mayonnaise - 120-150 ml; Salt - to taste; Chicken egg - 2-3 pcs (optional).

Preparing the salad

Boil the vegetables, preferably in their uniforms. After boiling until tender, cool and peel. If you use an egg, hard boil it. It is advisable to cook beets separately from other vegetables, since their cooking time is usually longer, and in addition, it can color the vegetables red. Potatoes and carrots need to be cooked for about 40 - 50 minutes after the water boils, while beets can be cooked for 1 to 2 hours depending on their size.
If you use whole herring (it is better to use barrel herring): wash and clean it of entrails and bones.
Now we begin to assemble the salad in layers. The first layer will be potatoes. Take half the potatoes, peel them and grate them over a salad bowl.
You immediately need to form the shape of the salad: usually they use options in the form of an oval, circle or square. Pour mayonnaise generously over the top and spread evenly with a spoon, trying not to press down.
Grate the potatoes, top with mayonnaise, spread evenly without pressing.
Cut the herring (herring fillet) into medium-sized cubes. Place the herring on top of the potatoes and pour mayonnaise over them.
Cut the onion into cubes and lay it out in a third layer. Then sprinkle with lemon juice or vinegar. Spread a thin layer of mayonnaise on top. For preparing salads, it is better to use red or white lettuce onions, which have a not very strong and slightly sweet taste. It is advisable to scald ordinary onions with boiling water or marinate for 10 - 15 minutes in a weak solution of vinegar (2 tablespoons of any 9% vinegar per 100 ml of water).
Place carrots in the fourth layer. Using a coarse grater, grate it directly onto the salad. Apply mayonnaise on top.
If using eggs: place grated eggs on carrots and lightly salt.
Place the remaining potatoes in the next layer, grating them on a coarse grater directly on top of the salad. Salt to taste. Pour mayonnaise and spread without pressing.
Place the beets in the last layer, grating them on a coarse grater. Top with mayonnaise and spread with a spoon without pressing.
You can decorate the salad in various ways: with mayonnaise net, bell pepper, make figures from vegetables, sprinkle with herbs, etc.
In order for the layers to be properly saturated with the sauce, you need to put the salad in the refrigerator for 2-3 hours. After this you can serve.

Peculiarities

Traditionally, potatoes, beets and carrots are boiled “in their jackets”, since with this method of cooking they better retain their beneficial properties.

Today, vegetables are often grated and cut into cubes, but the original recipe calls for grating the vegetables on a coarse grater. It is better to grate the vegetables directly while hanging, over a salad bowl. This makes the fur coat more airy. Ideally, for herring under a fur coat, you should take a whole herring and fillet it yourself, since in this case the fillet turns out to be more juicy, fatty and, accordingly, tasty. You don’t need to spread the mayonnaise with a spoon, but simply apply it in the form of a fine mesh over the entire surface. Layers of herring salad under a fur coat are usually laid out in a deep form or salad bowl and served in this form.

How to prepare "Vinaigret"

Vinaigrette is a popular salad in Russia and other countries of the former USSR made from boiled beets, potatoes, carrots, as well as sauerkraut or pickles and green or onions. Refers to cold snack foods. The name of the dish comes from the French vinaigrette sauce - a salad dressing based on vinegar, olive oil and mustard, widespread in Europe, as well as in pre-revolutionary Russia. The Russian classic vinaigrette includes: beets, carrots, potatoes - boiled and cooled, pickles and sauerkraut, onions or greens - all in approximately equal volumes, only there are slightly more onions than other vegetables, and less carrots. This vegetable vinaigrette also includes a dressing - a mixture of weak, three percent vinegar, vegetable oil, salt and black pepper.

What is required: Potatoes - 2 pieces Carrots - 2 pieces Beets - 1 piece (large) Pickled cucumbers - 2 pieces Sauerkraut - 100 grams Beans - 80 grams (canned) Peas - 80 grams Onion - 1 piece Salt - to taste Vegetable oil - 3 tbsp. spoon Green onions - to taste (optional)

Preparing the vinaigrette: 1. All vegetables need to be boiled, cooled and peeled. Dried beans can be replaced with canned white beans. 2. Cut the potatoes into cubes. 3. Cut the carrots into cubes. 4. We also cut the beets into cubes. 5. Chop the cucumbers into cubes. 6. Chop the onion finely. 7. Collect all the chopped vegetables in a salad bowl. Add beans and peas, salt, butter. 8. Mix. Sprinkle with finely chopped green onions and serve.

Features: To ensure that all the ingredients in the vinaigrette retain their color and do not fade, the beets are first cut and filled with oil. Also, if you are making an onion vinaigrette, add it to the salad immediately before eating and try not to store the onion vinaigrette in the refrigerator for a long time.

You can watch a similar video recipe at the link: www.youtube.com

How to make Caesar salad

Caesar is a popular salad and one of the most famous dishes in North American cuisine. In the classic version, the main ingredients of the salad are wheat croutons, romaine lettuce and grated Parmesan, dressed with a special sauce, which is the essence of the recipe. The basis of Caesar dressing is fresh eggs, soaked in boiling water for 1 minute and cooled. The eggs are beaten with olive oil and seasoned with garlic, lemon juice and Worcestershire sauce. In its classic form, the salad turns out to be quite light, so more high-calorie foods, such as boiled or fried chicken, are often added to it.

Classic Caesar

What is needed:

Romaine lettuce – 400 g, white bread – 100 g, young garlic – 1 large clove, olive oil – 50 g, egg – 1 piece, lemon – 1 piece, Worcestershire sauce – a few drops, Parmesan cheese (grated) – 2 tbsp. l, salt, black pepper - to taste

Cooking procedure

To prepare garlic croutons, cut dried white bread without crust (baguette is better), cut into cubes with a side of 1 cm and toast until lightly browned in an oven preheated to 180 °C. Be sure to turn the croutons over on the baking sheet while drying. Crush the garlic and rub it with salt. Add a spoonful of olive oil and heat over low heat. Add the croutons and stir on the heat for 1-2 minutes. Prick a large raw egg from the blunt end and place it in a pan of barely boiling water for 1 minute. Rub a salad bowl with garlic and place the cooled greens on it. Drizzle with oil and stir gently. Season with salt and pepper, add lemon juice and a few drops of Worcestershire sauce, and stir again. Break the egg and pour it over the salad to cover the lettuce leaves, sprinkle with cheese, add croutons and mix again.

Peculiarities:

Rinse the lettuce leaves carefully, dry them with a paper towel and keep them in the refrigerator until ready. The concentration of Worcestershire sauce is so strong that it is used literally drop by drop. The composition of its ingredients is so diverse that it is impossible to find an analogue or prepare it at home. This sauce is known to contain fresh anchovies, tamarind and soy sauce.

In addition to the classic ones, there are many modern Caesar salad recipes. They differ in ingredients and dressings.

Caesar salad with chicken

What is required: 300 g chicken breast; Garlic - to taste; 100 g of any hard cheese, for example Parmesan; 10 Cherry tomatoes; baguette or loaf; lettuce leaves; salt, pepper, spices - to taste; for the sauce: olive oil, a little sugar, a spoonful of Worcestershire sauce, 1.5 tablespoons of wine vinegar, 1.5 tablespoons of mustard, anchovies, a few cloves of garlic, a chicken egg.

Preparing the Caesar salad: Prepare the chicken breast, wash, remove films and fat. Sprinkle the chicken with your favorite spices, wrap in film and marinate in the refrigerator for several hours. Cut into lengthwise pieces and fry in a frying pan. To make the dish less caloric, the breast should first be boiled, and then the cut slices should be fried in a non-stick frying pan without oil. Prepare the dressing: mix all the necessary ingredients in a blender and beat well. To obtain a thick mass, pour in a small amount of oil. If necessary, add more mustard, vinegar and salt. Cut the loaf into cubes and sprinkle with a mixture of salt, garlic and oil. Place on a baking sheet and place in the oven preheated to 180 degrees. Bake the crackers for 5 minutes; the bread should be crispy, but not dry. Grate some of the cheese on a fine grater, cut the rest into thin slices with a sharp knife. Tear the lettuce leaves with your hands, after removing the hard bases. Place lettuce leaves in a flat wide plate, pour a few spoons of sauce on top, lay out chicken, cherry tomato slices and croutons. Top with more sauce.

You can watch a similar video recipe at the link: www.youtube.com

How to prepare Greek salad

The recipe for this salad is described in detail in Homer’s “Odyssey”: “The food of the Olympian gods, a decoration for any table. // This is how Odysseus, the conqueror of the Trojans, prepared the salad..."

What is needed:

Sheep cheese or feta cheese – 100 g, black olives with pits – 10 pcs, green olives – 7 pcs, red onions – 1 pc. (large), a mixture of lettuce leaves – 250 g, basil, tarragon and parsley – 1 bunch each, yellow and red peppers – 1 pc., tomatoes – 4 pcs. (meaty), garlic – 1 clove, lemon juice, olive oil – to taste

Preparing the salad:

Cut the cheese into cubes with a side of about 1 cm. Rinse the greens and lettuce leaves and dry well with a paper towel. Coarsely chop the basil, tarragon and parsley, and tear the salad leaves with your hands. Cut tomatoes and peppers into large slices. Prepare a dressing using crushed garlic, lemon juice and olive oil. Gently mix the ingredients and add the prepared dressing.

How to prepare Mimosa salad

Mimosa salad is a familiar salad, suitable for a holiday table for any occasion. It is easy to prepare and delicate in taste. The main ingredients in the salad are canned fish, chicken eggs, onions and mayonnaise dressing. The name of the dish fully reflects its appearance - the salad depicts mimosa flowers on a snowy surface.

What is required: Canned fish in oil - 200 grams (1 can is better than saury) Potatoes - 300 grams (4 medium potatoes) Carrots - 200 grams (4 medium carrots) Onions - 100 grams (2 medium onions) Cheese - 150 grams (Hard variety ) Mayonnaise - 250 grams Eggs - 4 pieces Greens - 50 grams (Dill or parsley)

Preparing the Mimosa salad: First you need to boil the potatoes, carrots and eggs. Cool the boiled products and peel them. On a fine grater, grate the potatoes, carrots, whites, yolks and cheese (all in separate plates). Place fish with butter in a salad bowl and mash with a fork over the entire surface of the bottom of the dish. Spread a small amount of mayonnaise on top. Place grated whites on top of the fish and brush with mayonnaise. Place grated carrots on top of the whites and again brush with a small layer of mayonnaise. Finely chop the onion, pour boiling water over it and let it brew for 5-10 minutes to remove the bitterness. Place onions on top of the carrots, potatoes on top of the onions, add a little salt and grease with mayonnaise. Finely grate cheese on top and spread with mayonnaise. The last layer is to decorate the salad with grated yolks and herbs.

Features: Before serving, let the Mimosa salad brew and soak in a cold place for 2 hours.

You can watch a similar video recipe at the link: www.youtube.com

How to prepare Pomegranate Bracelet salad

This easy-to-prepare salad turns out to be very tasty, and thanks to its interesting and original presentation, it will look appropriate on the New Year's table.

What is required: Pomegranate - 1 piece Potatoes - 3 pieces Carrots - 2 pieces Beets - 1 piece Chicken breast - 1 piece Champignons - 300 grams Mayonnaise - 200 grams Salt - 0 to taste

Preparing the Pomegranate Bracelet salad: Prepare all the necessary ingredients. Boil potatoes, beets and carrots in advance (I do this the night before), peel the champignons. Cut the champignons into small pieces and fry in vegetable oil, adding salt to taste. Boil the chicken breast until cooked (don't forget to salt the water) and cut into small pieces. For the salad, choose a large round plate, place lettuce leaves on it, and place a glass in the middle (upside down). Place the first layer of grated potatoes around the glass. Lubricate the potato layer with mayonnaise, now add the carrots grated on a fine grater, lightly grease with mayonnaise again. Place the shredded chicken breast and cover it with a layer of mayonnaise. The next layer is fried champignons, which are also covered with mayonnaise. Place the finely grated beets and generously coat everything with mayonnaise. Garnish the top of the salad with pomegranate seeds.

Features: To keep the chicken breast tender and juicy, boil it in salted water with a bay leaf for no more than fifteen to twenty minutes, depending on the size of the fillet and the age of the chicken. Cooking for a long time will make the chicken breast dry. Beets, carrots and potatoes should be placed in a saucepan together and simmered over low heat. Carrots and potato tubers will cook faster; they need to be removed from the boiling water and placed in cold water for a few minutes. The beets need to be boiled for an hour and then kept under running ice-cold running water for twenty to thirty minutes. This way, the root vegetables will be ready, peel easily, and be juicy and tasty.

You can watch a similar video recipe at the link: www.youtube.com

How to make pineapple and chicken salad

Salad with chicken and pineapple is popular due to its lightness and very original combination of different flavors of meat, fruits, and vegetables. The base in this salad can be considered a harmonious combination of the flavors of chicken and pineapple, and various additional ingredients only emphasize this harmony. There are several basic options for using other ingredients in this dish: pineapple salad with chicken and cheese, chicken, pineapple and mushroom salad, chicken, pineapple and corn salad, chicken, pineapple and walnut salad. Salad with chicken and pineapples is laid out on a dish in layers, and this provides another opportunity to vary products and tastes.

What is required: Chicken breast - 1 piece Egg - 2 pieces Can of pineapple pieces - 1 piece Mayonnaise - 300 milliliters Hard cheese - 150 grams Walnuts - 100 grams

Preparing a salad with pineapple and chicken: Boil the breast and eggs in advance, cool them. Cut the breast into cubes and place in the first layer on a plate. Brush the chicken with mayonnaise. Next, place the pineapples without any liquid from the jar. Peel the eggs and chop finely. Sprinkle them over the pineapples. Lubricate everything with mayonnaise. Chop the nuts and sprinkle them on top. It is important not to overdo it so that the nuts do not turn into powder. At the end, grate the cheese on a coarse grater and sprinkle it over the entire top of the salad. At the end, decorate the salad with mayonnaise.

Features: - for the salad, it is important to properly boil the chicken so that it is juicy. To do this, place the chicken breast in boiling salted water and cook for about 25 minutes over medium heat. Overcooked chicken meat is not suitable for salad; - to make your salad a little more nutritious, you can use meat from thighs or legs instead of breast as meat; - also a high-calorie and brighter and richer version of the salad can be obtained using smoked or even fried chicken; — for use in salads, it is more convenient to take already chopped pineapples, canned in jars. The pieces must be carefully separated from the syrup and squeezed out a little from the remaining liquid; — for additional satiety, add boiled rice or potatoes to the salad; — chicken and pineapple salad need not be seasoned with salt, pepper, or other strong spices, because the mayonnaise and cheese present in it will make it quite tasty.

How to prepare Sunflower salad

The salad is prepared from the simplest set of ingredients, but its unusual design in the form of a large flower will make the salad a beautiful decoration for any table.

What is required: Chicken breast - 300 grams (boiled) Champignons - 300 grams Onions - 1 piece Egg - 4 pieces Cheese - 150 grams Olives - 1/2 piece (can, pitted) Chips - 1 piece (Pringles, with paprika) Butter vegetable - 1 tbsp. spoon (for frying) Mayonnaise - 200 grams Salt - to taste

Preparing the Sunflower salad: Boil the eggs, cool, peel. Cut the boiled chicken breast into small pieces. Wash and peel the onions and champignons. Grate the cheese on a fine grater. Grate 3 yolks on a fine grater. Grate 3 whites and 1 egg on a fine grater into a separate container. Cut the olives lengthwise into two halves. Cut the mushrooms into thin slices, chop the onion and fry for 1 minute in heated vegetable oil, add salt to taste. Layer the salad. First layer - combine chicken meat with 2 tbsp. mayonnaise. Second layer - Fried mushrooms and onions, with a grid of mayonnaise on top. Third layer – grated eggs, mayonnaise. Fourth – grated cheese, mayonnaise. Fifth - grated yolk. Before serving, apply a grid of mayonnaise to the top layer of the salad, and halves of olives into the cells. Place large chips around the edges of the salad.

Features: In addition, there are other variations of the salad. Often crab sticks, pineapples, tomatoes, processed cheese or pickles are added to it. The ingredients can be very different, the flight of imagination is not limited. The main thing is to pay special attention to the design in order to get not only a delicious salad, but also an ideal dish for the holiday table.

You can watch a similar video recipe at the link: www.youtube.com

Salad with tuna

Instead of a fatty and heavy dinner, you can make a delicious and light snack with tuna. This healthiest salad is very nutritious. This recipe doesn't take much time or effort. Products:

boiled beans 150 grams;

two chicken eggs;

tuna;

one onion;

salt, ground black pepper to taste;

olive oil;

one lemon;

fresh herbs: parsley and green onions;

spices to taste.

Preparation.

First of all, the fish should be cleaned, washed and steamed in a water bath.

Then you need to mix the tuna with boiled beans.

Onions should be chopped and added to the fish.

Next, you need to salt and pepper the salad.

Squeeze lemon juice on top and pour two tablespoons of olive oil on top.

Chicken eggs must be peeled and finely chopped, and then sprinkled on the dish.

Fresh greens should be chopped and decorated with salad. If desired, you can add a variety of spices and herbs.

What do you eat salads with?

It, that is, salad, can not only be used as an independent culinary product, but also combined with other types of dishes. In particular, it goes well with side dishes and main dishes. What to serve the finished salad with directly depends on what it is being prepared for. The principle of opposites works perfectly here. In particular, you should create a light salad for fatty and heavy foods - this will give the main dish some freshness. As for vegetables and light side dishes, everything is exactly the opposite.

The healthiest vegetable salad

What does a person need in winter? We cannot do without useful microelements and vitamins. Most of them are found in vegetables. Such a healthy salad will be very necessary for children. Ingredients:

beet;

carrot;

two potatoes;

green pea;

lemon juice;

a little salt (optional);

Recipe.

All vegetables must be peeled and cut into small cubes. Then they should be steamed in a water bath or in a slow cooker. They should be soft but slightly raw.

Next, you need to add green peas to the prepared vegetables, and season everything with lemon juice. The salad should be mixed well. If desired, you can add a little salt to it.

Delicious appetizer with chicken and avocado

Chicken is very healthy as it contains a lot of protein. However, it does not lose its properties only when boiled. Avocado is the world's most nutritious fruit and is rich in many essential nutrients. The combination of these two products is a treasure trove of health benefits. To prepare it you will need the following ingredients:

ripe and soft avocado;

hard cheese (or feta cheese) 200 grams;

chicken fillet 250 grams;

fresh tomato;

Chinese cabbage;

lemon juice;

olive oil;

olives if desired;

a little salt.

We provide you with a step-by-step recipe.

First you should boil the chicken fillet without salt, and then cut it into small pieces.

Next, you need to peel and pit the avocado and cut it into cubes.

The tomato should be cut into half circles, and the Chinese cabbage should be chopped.

Adyghe cheese or feta cheese is ideal for such a salad, but hard cheese will be no less tasty. It needs to be cut into large cubes.

All ingredients should be mixed.

The salad must be salted and seasoned with lemon juice and olive oil.

If desired, you can add olives or black olives to it. In addition, cheese can be replaced with red fish. It will also be very tasty.

Green salads

This type of dish has recently become increasingly popular. All of them are recommended by nutritionists and include only low-calorie ingredients. Green salad is a real dietary masterpiece, which is usually prepared from fresh herbs, and in some cases with the addition of vegetables, boiled eggs, chicken, etc.

Many professional chefs recommend using one little trick: they do not recommend using more than three types of greens to create them. Vivid examples of “green” culinary creations are salads such as Niçoise and Cobb.

Salad with turkey and mushrooms

Turkey meat is considered a delicacy all over the world. Its fillet is very tender and soft. Moreover, those ladies who are losing weight or watching their figure can eat turkey, as it contains few calories. For this salad you need to stock up on the following products:

turkey fillet 300 grams;

champignons 100 grams;

two salad leaves;

two eggs;

one avocado;

cream cheese;

apple cider vinegar or lemon juice;

spices to taste.

Recipe.

First you need to boil hard-boiled chicken eggs.

Then you need to cut the champignons.

Next, you need to cook the turkey fillet without salt.

The avocado must be peeled and pitted and cut into slices.

After the finished turkey meat, cut into medium pieces.

Lettuce leaves should be finely chopped.

Boiled eggs must be grated on a coarse grater.

Then all the ingredients need to be mixed and seasoned with apple cider vinegar or lemon juice. Then you need to add a couple of tablespoons of cream cheese, salt and pepper. The salad should be mixed thoroughly. You can use spinach leaves as a garnish.

This salad goes well with tomatoes. Cream cheese can be replaced with homemade mayonnaise. The main thing is not to add too much of it.

There are many different delicious and healthy recipes, so everyone can choose the salad that suits them.

Fruit salads

Recently, fruit salads have become quite popular. Some chefs classify them as desserts, but most still tend to call a mixture of fruits with original dressing a separate type of salad.

To prepare such a dish, you can take different berries and fruits, some of which can be seasonal or exotic. Citrus fruits are often added to them to add more juiciness. An important point in preparing such a salad is the choice of dressing. Often fermented milk products, such as yogurt, are chosen as it.

To give the finished dish a brighter and sweeter taste, you can add sugar or powdered sugar, vanillin (for aroma), as well as a minimal amount of spicy spices. Very often, this salad is supplemented with meat, usually boiled chicken.

Often, fruit salad is prepared according to this recipe: tangerines, apples, kiwis and bananas are mixed in equal proportions, and nuts are added to them. This mass should be sprinkled well with powdered sugar, seasoned with fruit full-fat yogurt and mixed.