Salad is one of the most versatile dishes that can be prepared at any time of the year, regardless of the season. In addition, the ideas and variations of recipes are endless, and despite the fact that some of them are often repeated, even a banal salad with cabbage or with cucumbers and tomatoes tastes completely different. And all because each housewife has her own little secret, hidden for a special occasion.
1. Italian salad
As it turned out, the salad with a bright and unusual name "Panzanella" is nothing more than a dish of fresh vegetables and bread. The advantage of this dish is that it can be prepared from almost any vegetable in a matter of minutes. And for those who want to complicate the task, you can try the Panzanella Grill.
Ingredients:
• Cucumbers - 1 large piece;
• Red and yellow cherry tomatoes (can be replaced with regular ones) - 800 g;
• Red onion of medium size - 1 pc;
• Garlic - 1 clove;
• Basil - 1 bunch;
• Baguette - 2 pcs;
• Olive oil - 120 ml;
• Red wine vinegar - 3 tbsp. l;
• Honey - 1 tsp;
• Salt to taste;
• Ground black pepper to taste.
Cooking method:
• Cut the baguette into medium-sized cubes;
• Mix with half of olive oil;
• Put in a preheated pan;
• Fry over medium heat until light golden brown;
• Transfer the finished toasted bread to a paper towel;
• Cool;
• Cut the cucumbers into large slices;
• Cut the tomatoes into halves;
• Chop the onion and garlic;
• Coarsely chop the basil leaves;
• Mix vegetables.
For refueling:
• For refueling, mix vinegar, oil residues, honey and spices;
• Season vegetables with the resulting sauce;
• Mix well;
• Serve garnished with chopped basil.
2. Salad with potatoes, celery and avocado
This salad can be prepared any time of the year. In the summer it will be an excellent cold snack, and in the cold season it will pleasantly surprise and delight you with its bright rich taste and an unusual combination of ingredients.
Ingredients:
• Potatoes - 8-10 pcs;
• Eggs - 4 pcs;
• Avocado - 2 pcs;
• Greek yogurt or mayonnaise - 300 g;
• Dijon mustard - 1 tbsp. l;
• Ground black pepper to taste;
• Salt to taste;
• Vinegar - 2 tbsp. l;
• Celery - 2-3 stalks;
• ½ small red onion;
• ½ bunch of parsley.
Cooking method:
• Boil potatoes in salted water;
• Then drain the water and cool the potatoes;
• Peel and cut into small cubes;
• Sprinkle the chopped potatoes with vinegar;
• Boil eggs hard-boiled and cool;
• After cutting into cubes;
• Cut the avocado into potato-sized cubes;
• Mix yogurt (or mayonnaise) with mustard and pepper;
• Chop celery, onion and parsley;
• Combine all ingredients;
• Salt;
• To stir thoroughly;
• Season with spiced yogurt;
• Stir gently again;
• Serve with croutons or fresh bread.
3. Salad with broccoli, spinach and lentils
As it turned out, lentils and broccoli can be used to make not only soup and main course, but also many different hearty salads that will appeal to almost everyone.
Ingredients:
• Black or green lentils - 200 g;
• Vegetable or chicken broth - 600 ml;
• Olive oil - 4 tbsp. l;
• Champignons - 200 g;
• Spinach - 200 g;
• Lemon - 1 piece;
• Feta cheese - 100 g;
• A small head of broccoli - 1 pc;
• ½ red onion;
• Garlic - 4 cloves;
• Salt to taste;
• Ground black pepper to taste.
Cooking method:
• Rinse lentils well;
• Transfer to a saucepan;
• Pour with broth (broth can be replaced with water with a cube of vegetable broth);
• Bring lentils to a boil over medium heat;
• Reduce heat and cook for another 20-25 minutes;
• Drain the water;
• Heat 2 tablespoons of oil in a frying pan;
• Lay out broccoli inflorescences and thinly sliced mushroom slices;
• Fry for about 3-4 minutes (stirring occasionally);
• Then add another spoonful of oil, chopped garlic and onion, chopped into half rings;
• Salt and pepper;
• Fry for about 2-3 minutes more;
• Then mix ready-made vegetables, lentils, chopped spinach, zest of one lemon, 3-4 tablespoons of lemon juice, the remaining butter and crumbled cheese;
• To stir thoroughly;
• Serve with white or rye bread.
4. Salad with baked eggplant and lavash in mint dressing
Who would have thought that eggplant can be combined with mint dressing in a salad, which is simply impossible to resist. And all because, having tried such an unusual dish at least once in your life, you will require one hundred percent of the supplement.
Ingredients:
• Eggplant - 2 pcs;
• Olive oil - 3 tbsp. l;
• Cherry tomatoes (can be ordinary) - 170 g;
• Salad mix - 300 g;
• Goat cheese - 50 g;
• Onions - 2 pcs;
• Red chili pepper - 1 pc;
• Large bunch of mint - 1 piece;
• Thick or thin lavash (at your discretion) - 2 pieces;
• Salt to taste;
• Ground black pepper to taste;
• Balsamic vinegar - 3 tbsp. l.
Cooking method:
• Peel the eggplants;
• Cut into cubes three by three;
• Drizzle with oil;
• Season with spices;
• Stir;
• Put on a baking sheet;
• Bake in an oven preheated to 200 degrees for 25 minutes;
• 8 minutes before the end of roasting eggplant, send a baking sheet with pieces of pita bread.
For refueling:
• Combine the remaining oil, vinegar, chopped mint leaves, finely chopped chili and finely chopped onion;
• Get the eggplants;
• Transfer to a bowl;
• Mix with half the dressing;
• Add onion cut into half rings, halved tomatoes, salad mix, pita bread and pieces of goat cheese;
• Drizzle with the remaining salad mixture;
• Stir gently and serve.
5. Salad with tomatoes, zucchini and mozzarella
The zucchini and mozzarella salad is a great alternative to the avocado dish. Believe me, the taste won't get any worse. In addition, such a dish will definitely appeal to all those who are tired of banal salads with long-boring vegetables.
Ingredients:
• Zucchini - 4 medium pieces;
• Cherry tomatoes - 400 g;
• Mozzarella balls - 150 g;
• Balsamic vinegar - 2 tbsp. l;
• Olive oil - 2 tbsp. l;
• Salt to taste;
• Ground black pepper to taste;
• ½ bunch of basil.
Cooking method:
• Cut zucchini into thin long slices (or grate on a special grater);
• Mix with olive oil and spices;
• Leave to marinate for 15 minutes;
• Cut the tomatoes into halves;
• Add them to the zucchini along with the cheese balls;
• Stir;
• Add chopped basil leaves;
• Stir well again and serve.
6. Salad with beets, avocado and spinach
Beets are a product that most people overlook, remembering only that they are suitable for making borscht, "ruddy cheeks" and "fur coat". But as it turned out, you can make an incredibly tasty salad from this root vegetable.
Ingredients:
• Beets - 3 pcs;
• Tomatoes - 2 pcs;
• Avocado - 1 pc;
• ½ red onion;
• Feta cheese - 100 g;
• Spinach - 200 g;
• Lemon juice - 3 tbsp. l;
• Olive oil - 2 tbsp. l;
• Balsamic vinegar - 1 tbsp. l;
• Dijon mustard - 1 tbsp. l;
• Salt to taste;
• Ground black pepper to taste;
• ½ a clove of garlic.
Cooking method:
• Boil the beets until cooked;
• Cool it slightly;
• Clear;
• Cut into even cubes;
• Put in the refrigerator for 15 minutes;
• Cut the tomatoes and avocados into even cubes;
• Cut the onion into thin half rings;
• Chop spinach;
• Crumble feta cheese;
• Mix all the ingredients with the beets;
• Season salad with lemon juice, vinegar, mustard;
• Salt, pepper and add finely chopped garlic;
• Stir well and serve, garnish with freshly chopped herbs.
7. Salad with broccoli, nuts and cranberries
Another salad with broccoli combined with cranberries and nuts will pleasantly surprise you, so much so that once you try it, you hardly want to part with it.
Ingredients:
• Broccoli - 4 heads of cabbage;
• Salt - 1-2 tbsp. l;
• Dried cranberries - 100 g;
• Almond petals (or sliced almonds) - 70 g;
• Peeled sunflower seeds - 40 g;
• Cheddar cheese - 200 g;
• Mayonnaise - 200 g;
• Red wine vinegar - 1 tbsp. l;
• Sugar - 2-4 tbsp. l;
• Lemon - 1 piece;
• ½ tablespoon of poppy seeds.
Cooking method:
• Dismantle broccoli into inflorescences;
• Cut large inflorescences in half;
• Bring salted water to a boil;
• Send broccoli to it for 30 seconds;
• Then transfer them to a bowl of ice water until completely cooled;
• Then put the broccoli on a paper towel;
• Cut the cheese into cubes;
• Mix with seeds, nuts, cranberries;
• Add broccoli.
For refueling:
• Mix mayonnaise, vinegar, sugar, lemon zest, lemon juice (1 tbsp. L), salt and poppy seeds;
• To stir thoroughly;
• Season salad and mix again;
• Send to refrigerator for 20-30 minutes.
8. Salad with cabbage, dates and feta cheese
An incredibly juicy, aromatic and slightly sweet salad that will appeal to all those who want something unusual.
Ingredients:
• Small red cabbage - 1 head of cabbage;
• Dates - 100 g;
• Feta cheese - 100 g;
• Olive oil - 3 tbsp. l;
• Lemon juice - 2 tbsp. l;
• Salt to taste;
• Ground black pepper to taste;
• Several sprigs of parsley;
• Sesame seeds - 2 tsp.
Cooking method:
• Cut the cabbage into thin strips;
• Add oil, lemon juice and spices;
• Stir;
• Cut dates and cheese into strips or cubes;
• Mix with cabbage;
• To stir thoroughly;
• Add sesame seeds and finely chopped parsley.
Continuing the topic - 8 dishes with walnuts … Food that is ideal for both dinner and a festive table.