Many people include vegetable salads in their diet, wanting to return their figure to normal. These dishes are low in calories and healthy. For example, the fiber in cucumbers cleanses the stomach, water - their key component - flushes out waste, and enzymes speed up digestion. Such cleaning promotes rapid weight loss. In this case, excess fluid is excreted from the body. The main thing is there are salads without mayonnaise.

Nutritionists forbid loading salads with high-calorie ingredients. It is advised to use boiled low-fat fish, rice, low-fat cottage cheese and cheese, herbs. Suitable for meat, rabbit, turkey and veal. Only potatoes and bananas should not be added from fruits and vegetables.

Recipes

You won't eat cucumbers alone - they get bored. You can diversify the menu with a variety of diet salads. In summer, it is easier - and healthier - to cook from fresh vegetables, and in winter pickles are more affordable.

Important! It is undesirable to eat cucumbers for gastritis with high acidity or an ulcer of the digestive system.

Rhapsody

For 4 servings you will need:

• squid - 0.5 kg;
• large fresh cucumber - 1 pc .;
• egg whites - 3 pcs.;
• lettuce leaves - several pieces;
• green onions - 1 bunch;
• salt;
• pepper.

Peel the calamari from the film and put them in salted boiling water for 3 minutes, then remove and cool. Cut them, cucumber and egg whites into strips. Chop the onion as small as possible.

Peculiarity! You can use yolks in the recipe, but then there will be more calories in the salad.

Lay the lettuce leaves torn in half on the bottom of the bowl. Put the chopped ingredients on them. Add pepper and salt if necessary.

The dressing is prepared in advance and infused in the refrigerator. For her you need to take 1 tsp. mild (better than Dijon) mustard, 1 tbsp. low-fat yogurt and beat with a blender. Add 1 tsp to the resulting mass. apple cider vinegar, a pinch of dried dill and the same amount of parsley.

With white cabbage

For the salad you need to take:

• fresh cucumber;
• 100 g of white cabbage;
• 1 tsp olive oil;
• vinegar;
• parsley.

Chop the cucumber into strips and combine with finely chopped cabbage. Season with vegetable oil and wine vinegar. The decoration of the dish is parsley. If you wish, you can crumble a slice of apple into a salad. In winter, sauerkraut is suitable instead of fresh cabbage.

Peculiarity! This salad can be eaten at least all day, but only unsalted, otherwise you will not be able to lose weight. Hot spices are also prohibited.

With Chinese cabbage

Ingredients:

• 1 boiled chicken breast;
• 0.5 kg of tiny pickled cucumbers;
• 0.5 kg of Chinese cabbage;
• bulb;
• salt and pepper if desired;
• 7 tbsp. l. liquid low-fat sour cream.

Add finely chopped onion to a bowl with breast cubes and cucumber rings. Chop the cabbage there and season with sour cream.

You can use a different dressing: from 3 tbsp. l. unrefined oil, 1 tbsp. l. lemon juice and 1 tsp. French mustard (or less) Sour cream is added last and everything is thoroughly mixed.

With walnuts

You will need:

• peeled walnuts - 4 tbsp. l .;
• fat-free sour cream - 2 tbsp. l .;
• fresh medium-sized cucumbers - 4 pcs.;
• garlic cloves - 3 pcs.;
• a bunch of dill;
• salt if desired.

Chop one half of the nuts with a knife. The second is to grind in a mortar along with garlic, add sour cream and beat. Chop the cucumbers into strips, finely chop the dill. Mix all.

With buckwheat

Components:

• cucumbers - 5 pcs.;
• fresh buckwheat porridge and kefir (yogurt) - 4 tbsp. l .;
• cloves of garlic - 4 pcs.;
• onions - 1 pc.;
• celery leaves;
• salt.

Combine cucumbers cut into strips with buckwheat. Add salt, chopped onion and garlic. Drizzle with kefir and garnish with finely chopped celery.

Interesting! Cucumbers were grown by ancient Egyptian gardeners.

With corn and chicken breast

You will need the following:

• 2 large cucumbers;
• 150 g boiled chicken breast;
• bulb;
• canned corn - 2 tbsp. l .;
• 1 sweet green apple;
• a bunch of green salad;
• ground paprika - ½ tsp;
• olive oil - 2 tablespoons l .;
• wine vinegar - 1 tsp;
• dijon mustard.

Cut the chicken breast and peeled apples into slices, cucumbers into half rings. Chop the onion. Combine everything with corn. Make the dressing with mustard, oil, vinegar and paprika. First put the green salad leaves in the bowl, and then the mixed ingredients on top.

On a note! Instead of corn, some housewives use mushrooms in this recipe.

With tomatoes

Products for 2 servings:

• large tomato;
• medium cucumber;
• salt on the tip of a knife;
• 2-3 sprigs of parsley
• 1 tsp olive oil.

Add chopped parsley to the chopped vegetables. Season with salt, season with oil, stir.

Interesting! Eating large amounts of cucumbers and tomatoes can help lower cholesterol and improve protein absorption.

With cheese

Ingredients:

• 2 medium cucumbers;
• 2 small green apples (non-acidic);
• hard low-fat cheese (a piece the size of processed cheese);
• parsley;
• 1 tbsp. liquid low-fat sour cream.

Mix thin slices of fruits and vegetables with grated cheese and finely chopped herbs. Pour sour cream. Season with salt and pepper if desired.

With beans

Products:

• 1 tbsp. boiled white beans;
• 2 small cucumbers and 2 tomatoes;
• 5 crab sticks;
• 3 cloves of garlic;
• 1 tbsp. l. corn or other vegetable oil.

Combine vegetable cubes with chopped garlic and beans. Add crab sticks, cut into small strips, butter. Mix the salad well.

Peculiarity! If the recipe uses beans in a tomato, then the dish is not seasoned with oil.

With prunes

The salad contains:

• medium-sized cucumber - 1 pc.;
• sweet pepper - 1 pc.;
• prunes - 100 g;
• greenery;
• 2 tbsp. l. olive oil;
• some salt.

Put prunes in a deep plate, pour boiling water over and leave for half an hour. Then chop and combine in a salad bowl with cubes of cucumber and bell pepper. Decorate with herbs, add oil and salt.

With peas

Required Ingredients:

• a can of canned green peas;
• pickle;
• 2 hard-boiled eggs;
• 2 tbsp. l. olive oil;
• 1 tbsp. l. apple cider vinegar;
• sea ​​salt;
• Dill;
• parsley.

Combine cucumber cubes with peas and finely chopped herbs. Season with apple cider vinegar and vegetable oil. Salt and mix thoroughly. Decorate with chopped egg yolks.

1. Fresh vegetables are most useful.
2. It is advisable to remove seeds from cucumbers. Once in the stomach, they can cause bloating.
3. Do not skimp on greens: basil, green onions, cilantro, parsley, arugula, dill, spinach can be added to the salad in unlimited quantities.
4. The less salt the better. Instead, they use lemon juice, mild spices.
5. If you add a few nuts to the dish, it will be more balanced.
6. better with wine, lemon or apple cider vinegar, pomegranate juice, soft mustard.
7. Of the vegetable oils, olive oil is preferred: for 1 serving of salad for weight loss, ½ tsp is enough.
8. If you can't find low-fat sour cream for the salad, you can mix the usual one with fermented baked milk, yogurt, etc.
9. Boiled vegetables (potatoes, carrots and beets) have a high glycemic index. Their regular use disrupts metabolic processes in the body and accelerates the formation of fatty deposits in problem areas. Dietitians advise against using these vegetables for dietary cucumber salads.

Attention! On fasting days, you cannot eat pastries, drink soda and coffee on vegetable salads. For drinks, purified mineral water and good green tea are allowed.

conclusions

Diet cucumber salads cleanse the body, relieve it of the effects of eating junk food, improve metabolism and skin condition. This vegetable not only helps to get rid of excess fat, but also triggers the rejuvenation process. But these results can only be achieved with the right ingredients.

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Cucumbers and tomatoes go well with each other; in the summer, many make all kinds of snacks from them. However, summer days quickly end, and you have to wait almost a whole year when you will again be able to taste the tomato-cucumber treat. But do not languish for so long when the tomato and cucumber salads can be closed for the winter. These blanks can be served as a standalone snack, they can complement other dishes, and even be used instead of a side dish. We bring to your attention the recipes of the 7 most successful, in our opinion, recipes for winter salads from these available vegetables.

Culinary secrets

We don’t want to tire you for a long time, but we still have to give you some tips for preparing cucumber and tomato salads for the winter. After all, no one wants their work to go down the drain.

• Try to expose fresh vegetables to minimal cooking. Then they will retain their fresh taste and summer aroma.
• By shortening the cooking time of food, you thereby shorten the shelf life. If you cannot store all the preparations in the refrigerator and do not have a cold cellar, you cannot do without sterilizing the salad in jars.
• If you want to do without sterilization, choose recipes in which vegetables are cooked for at least 10 minutes. In this case, it is also not recommended to save on oil, vinegar, salt and sugar - they help the canned food not to spoil for a long time.
• Regardless of the method of preparing salad from tomatoes and cucumbers, the jars under it must be sterilized, the lids must be boiled.
• For many salads that are made for the winter, overgrown cucumbers can be used, but they should be peeled and peeled from large seeds.
• Salad for the winter can be made not only from red tomatoes, but also from green tomatoes.
• In culinary stores and outlets that cater to gardeners, you can find tools that make home canning much easier. These are lids for pots for sterilizing several cans for a couple of times, culinary tongs for removing cans of salad from the pan after sterilization, and other useful little things.
• You can close canned food not only with special lids, which are rolled up with a key. Screwed metal covers are easy to use and provide the same tightness. Just don't get confused: different types of lids are suitable for different types of cans.
• Please note: in recipes for homemade preparations for the winter, it is customary to indicate the weight of vegetables in a peeled form.

Cucumber and tomato salad will turn out delicious without adding other vegetables, but when preparing it for the winter, these ingredients are often supplemented with peppers, cabbage, zucchini, garlic, carrots, and onions.

Balaton salad of brown tomatoes with cucumbers

What you need (for 1 liter):

• brown or green tomatoes - 0.75-0.8 kg;
• cucumbers - 0.75-0.8 kg;
• onions - 0.4 kg;
• garlic - 5 cloves;
• fresh dill and parsley - 50 g each;
• ground black pepper - 5 g;
• salt - 10 g;
• vinegar 9 percent (table) - 60 ml;
• vegetable oil - 80 ml.

How to cook:

1. Cut the onion into half rings, cucumbers into halves, tomatoes into narrow slices.
2. Pour oil into a saucepan, put onions in it.
3. Brown it over medium heat, reduce the intensity of the flame.
4. Add cucumbers, tomatoes, salt and pepper, pour in vinegar. Simmer over low heat for 20 minutes.
5. Place chopped garlic and herbs in a saucepan. Continue cooking for 10 minutes.
6. While the salad is cooking, prepare the jars, lids.
7. Spread the snack in the jars, roll them up. Before rolling, some advise to sterilize it for 8-10 minutes, but believe me, this is unnecessary - after half an hour of cooking, the salad is great at room temperature and without additional sterilization.

It is best if you let the lettuce cool down in a steam bath. To do this, the cans are turned over, covered with a sweatshirt (or a down jacket, a blanket). In such conditions, additional conservation occurs, which is not superfluous. The salad is named after Lake Balaton, which is located in Hungary - its recipe was invented by the locals.

We invite you to find out other recipes ... There you will also find two versions of this appetizer with cucumbers.

Georgian cucumber and chopped tomato salad

What you need (for 1.5 l):

• cucumbers - 2 kg;
• ripe tomatoes - 0.5 kg;
• garlic - 10 cloves;
• fresh cilantro - 50 g;
• ground coriander - 5 g;
• ground red pepper (hot) - 5 g;
• salt - 20 g;
• sugar - 50 g;
• hops-suneli - 5 g;
• apple cider (6 percent) vinegar and vegetable oil - 50 ml each.

How to cook:

1. After pouring boiling water over the tomatoes, peel them. Grind with a blender or grate.
2. Combine with seasoning, salt and sugar. Add oil and vinegar. Put on low heat. Let it simmer for 5 minutes.
3. Add the cucumbers, herbs, and minced garlic, cut into slices about 0.5 cm thick.
4. After boiling again, cook for 10 minutes.

The appetizer can be laid out in sterilized jars and rolled up. It turns out to be quite sharp.

If you are a savory snack lover, you will love in tomato sauce. The recipes for these salads are similar, but far from identical.

Raw cucumber and tomato salad ("Pyatiminutka")

What you need (for 3 liters):

• tomatoes - 2.5 kg;
• cucumbers - 1 kg;
• fresh dill - 100 g;
• celery greens - 50 g;
• garlic - 4 cloves;
• salt - 20 g;
• black pepper (ground) - 5 g;
• sugar - 0.2 kg;
• vegetable oil - 0.2 l;
• vinegar essence (70 percent) - 20 ml.

How to cook:

1. Cut cucumbers into semicircles, tomatoes into slices. Place in a saucepan.
2. Add finely chopped greens, chopped garlic into small pieces.
3. Add sugar and salt, pepper.
4. Pour in the oil.
5. Mix well.
6. Cover with a lid and leave for an hour and a half. In the meantime, sterilize the jars, lids.
7. Arrange the salad in jars, tamp. Add essence. Spread it evenly over the container filled with vegetables.
8. Throw a cloth into a tank or saucepan, put jars of salad on it. Pour warm water into the container - up to the hangers of the cans. Put on a quiet fire. Sterilize for 10-20 minutes (depending on container size).
9. Roll up, turn over. Wrap and leave to cool.

The salad was named “Five Minute” conditionally for the speed of preparation. Due to the fact that vegetables have not been cooked, tomatoes and cucumbers retain their aroma, which is harmoniously complemented by the smell of fresh herbs. The snack should be stored at a temperature of up to 18 degrees so that it does not sour.

Tomato and sweet pepper lecho with cucumbers

What you need (for 2 liters):

• bell pepper - 0.5 kg
• cucumbers and tomatoes - 1 kg each;
• vegetable oil and table vinegar - 50 ml each;
• sugar, salt - 40 g each;
• garlic - 5 cloves.

How to cook:

1. Pass the pepper, tomatoes, garlic through a meat grinder.
2. Combine with oil, vinegar, sugar and salt.
3. Cut the cucumbers into 5 cm columns, cut each column into 4-6 pieces (depending on the thickness of the vegetable).
4. Dip the cucumber "firewood" into the sauce. Cook in it for 10 minutes.
5. Spread the snack on the prepared jars, seal them hermetically, turn over, cover with something warm.

This popular salad does not require sterilization. You can store it in a room, pantry.

Do you like lecho? You will find even more recipes for this dish in our material on .

Troika salad: tomatoes, cucumbers, bell peppers

What you need (for 3 liters):

• cucumbers - 2.5 kg;
• sweet pepper - 0.5 kg;
• tomatoes - 2 kg;
• butter, vinegar - ¼ cup each;
• salt - 2 tbsp. l .;
• sugar - 7-8 tbsp. l .;
• garlic - a couple of cloves.

How to cook:

1. Kill the tomatoes with a blender, mix with crushed garlic, salt and sugar.
2. Cut cucumbers into quarters of circles, pepper into quarters of rings.
3. Boil the tomato puree, put the cucumber and pepper in it.
4. Cook for 10 minutes.
5. Add oil and vinegar.
6. Cook for another 2 minutes and pour into jars.

Almost everyone likes this bright and tasty salad and can decorate any meal.

Tomato, zucchini and cucumber salad (no oil)

What you need (for 6 liters):

• zucchini - 0.5 kg;
• tomatoes - 0.5 kg;
• cucumbers - 0.5 kg;
• sweet pepper - 0.5 kg;
• chili pepper - 6 circles 0.5 cm thick;
• garlic - 6 cloves;
• fresh herbs - 30 g;
• salt - 20 g;
• sugar - 40 g;
• vinegar - 40 ml;
• peppercorns - 6 pcs.;
• bay leaf - 2 pcs.;
• water - how much will go in.

How to cook:

1. Cut the vegetables into pieces of approximately the same shape and size.
2. At the bottom of sterilized jars, throw garlic cloves and sprigs of herbs, as well as hot pepper rings.
3. Lay the vegetables in layers: courgettes, cucumbers, tomatoes, peppers.
4. Boil water, pour vegetables.
5. After 15 minutes, drain the water, add spices, salt, sugar to it. Boil for 5 minutes.
6. Pour the vinegar over the jars, then pour the marinade over the vegetables.
7. Roll up the cans, set the bottoms up, insulate.

When it cools down, put it in the pantry. Stir the vegetables and season with vegetable oil before serving as an independent snack. It looks simple, but it tastes like licking your fingers.

Salad "Moscow Nights" with tomatoes, cucumbers, onions and carrots

What you need (for 3 liters):

• onions, carrots, tomatoes, cucumbers - 1 kg each;
• sugar - 5 tbsp. l .;
• salt - 2 tbsp. l;
• vinegar - 3 tbsp. l .;
• oil - 0.25 liters.

How to cook:

1. Cut carrots and cucumbers into slices or semicircles.
2. Cut the tomatoes into wedges, not too small.
3. Cut the onion into thin half rings.
4. Add salt, sugar, stir, leave for an hour.
5. Pour in the oil. Bring to a boil over low heat, cook for 10 minutes.
6. Pour in vinegar. Remove from heat after a couple of minutes.
7. Put the hot salad in the jars, twist them.
8. Leave to cool in a bath.

After cooling, the snack can be rearranged to the rest of the canned vegetables, closed for the winter. The warm name of the salad was not given by chance - it turns out to be very pleasant to the taste and looks appetizing.

It would seem impossible to prepare so many options for a winter snack from cucumbers and tomatoes. However, combining them with other vegetables, changing the proportion of oil, salt, vinegar and oil, adding different herbs and seasonings allows you to get salads with different tastes. All the recipes collected in this material deserve attention.

Fresh vegetables are some of the healthiest foods around. To use them in the required dosage and not get bored of the monotony, it is best to prepare fresh salads. The most popular fresh salad is cucumber and tomato. It is prepared in different variations, adding all the new ingredients, or you can make a delicious salad only from cucumbers and tomatoes. You can make a nutritious, but not very healthy tomato-cucumber salad seasoned with mayonnaise, but the calorie content of a salad of cucumbers and tomatoes with vegetable oil will be much less. To calculate the approximate calorie content of a salad of cucumbers and tomatoes, consider how many calories are in these vegetables.

How many calories are in cucumbers

Cucumber is a healthy vegetable known to everyone without exception. It became famous for its low calorie content - only 15 kcal per 100 grams, beneficial properties, and taste. With such a calorie content, you can gobble up cucumbers all day without fear of ruining your figure. Therefore, the vegetable is so popular among those who are losing weight. With a very low calorie content, cucumber saturates the human body well. There are even special cucumber diets and fasting days. Cucumber is 95% water, 0.9% protein, 0.1% fat and 3% carbohydrates.

The cucumber pleasures do not end there, because the vegetable contains vitamins A, C, B, P, phosphorus, calcium, potassium, iron, magnesium. Cucumbers are useful for people with obesity, gout, liver disease, metabolic polyarthritis, cardiovascular diseases, and weak immunity.

Calorie content of tomato

Calorie content of tomato and cucumber salad

It is not surprising that such healthy vegetables make a delicious and healthy salad. Here's just a small correction - the benefits of cucumber and tomato salad directly depend on the dressing. If we fill it with mayonnaise, we will, of course, get the necessary dosage of substances and vitamins, but in addition we can get a few kilograms.

To get the most out of vegetable salad, it is better to season it with butter or sour cream. A salad of cucumbers and tomatoes, seasoned with vegetable oil, will enrich our body with vitamins and microelements, without much harm to the figure. The calorie content of tomato and cucumber salad will be acceptable, about 90 kcal per 100 g.

What salad to cook from cucumbers and tomatoes

Here is a simple recipe for a healthy fresh cucumber and tomato salad with vegetable oil.

You will need:

• Cucumber 1 pc.
• Tomato 1 pc.
• Vegetable oil 24 gr.
• Dill 5 gr.
• Onions - 30 gr.

We wash vegetables and herbs. Cut the cucumber in half, then cut each half into slices, pour into a deep bowl. Tomatocut into several slices, add to cucumber. Cut the onion into half rings, add to the rest of the vegetables. Chop the dill, add to the salad. We fill with oil. M you can add add a little salt, ground pepper or lemon juice.

In 100 gr. such a salad of cucumbers and tomatoes will contain 90 kcal. Nutritional value: proteins 0.9 g, fats 9 g, carbohydrates 4 g.

But the calorie content of such a salad from cucumbers and tomatoes without oil will be about 46 kcal. Such a salad will turn out to be more harmless to the figure, but the taste of the salad without dressing may seem bland.

Lemon juice can be used instead of oil. In this case, you do not need to add salt either. In addition, cucumber and tomato salads can be seasoned with sour cream, yogurt and low-calorie mayonnaise.

The beneficial properties of cucumber and tomato salad combine the benefits of each vegetable separately. Such a salad will be saturated with vitamins, microelements, it contains a lot of fiber and useful acids. Those who are losing weight will like this salad, it can be eaten on a diet. It is useful for both children and adults, women and men.

If the reflection in the mirror suggests that it's time to urgently take up your figure, then first of all everyone tries to switch to light dishes. The simplest and most popular of their assortment is cucumber and tomato salad. How many calories are in it and how can it affect weight?

Fasting day on a vegetable salad: a lot of vitamins, few calories

Vegetables belong to the category of healthy and low-calorie foods - which is why they figure in most diets. So, in a cucumber (if its weight is 100 g) there are only 15 kcal, so they can be eaten without restrictions and risk to the waist. And where do the calories come from, if it is 95% water, 0.9% is protein, less than 1 percent is fat and 3% is carbohydrates! Despite such a "lean" composition, the vegetable perfectly saturates the body. Another vegetable product - a tomato - boasts an ultra-low energy reserve: it contains 24 kcal.

Thus, if you take these two ingredients in equal quantities, then the calorie content of 100 g of tomato and cucumber salad will not exceed the "ridiculous" 20-25 kcal. Having eaten a small portion of such a food - 250 g, the eater will receive only 50 kcal. To prevent it from getting too dry, just wait a few minutes for the vegetables to start juicing.

An ideal addition to the main ingredients is onions, cut into half rings. He, too, will not spoil the dietary qualities, since together with salt and black pepper it will add no more than 5 kcal. Greens are also not able to critically affect this indicator, so you can safely put dill or parsley in the dish.

The most dietary version of this salad is cucumbers, tomatoes and lemon juice. The calorie content of the last ingredient will delight those who follow the weight: for 100 g - 16 kcal and a lot of valuable microelements. And a teaspoon contains 2 calories. You don't even need to put salt and other spices in a vegetable mixture made from such ingredients.

Will not settle on the sides: fermented milk dressings

The main ingredients in this snack are minimal in calories, but who would eat it without dressing? If the issue of extra calories is very acute, but a salad "without anything" does not fit into your mouth, then the most suitable alternative is pouring from natural yogurt. Its nutritional value is negligible: per 100 g - 29.4 kcal! If you put on a plate a portion of yummy prepared from vegetables and yogurt weighing 270 g, then it will pull 79.8 kcal. The recipe includes one cucumber and one tomato, 2 g each mustard and salt, 70 ml unsweetened yogurt and a basil leaf. For those who are losing weight, this combination is exactly what the nutritionist ordered!

A salad of tomatoes, cucumbers with sour cream (if you put it in an amount of no more than a tablespoon) and onion also has a "modest" calorie content - 30 units. But this value can be higher - from 44 to 60 kcal. This will happen if you use a high-fat product or separator variety. Therefore, it is better to give preference to those who are losing weight 10 percent. The nutritional value of a dish with this fermented milk product will be as follows: fat - 1.1 g, protein - 1 g, carbohydrates - 4.2 g. Sour cream is also good because it is in harmony with vegetables, leaves food light and brings pleasant flavor notes.

You can't spoil porridge with butter, but what about salad?

Not all salad dressings are as harmless. Depending on what you decide to flavor the vegetable mix, its characteristics will also change. Here is the calorie content of cucumber salad, tomatoes with sunflower oil: 45 kcal per 100-gram portion, if you limit yourself to 1 tsp, and 90-100, if vegetables "float" in a greasy filling.

If we take a healthier olive, then the energy value will also be in the range from 45 to 90 kcal. But given the daily calorie intake, this is not much. However, the total calorie content depends on two factors: how much oil you add and how much salad you eat.

How not to lose weight on vegetables, or Gimme calories!

According to some, "empty" vegetable cuts are too bland, even tasteless food. To turn it into a gastronomic pleasure, you need to use a fatty sauce. But hardly anyone will want to add mayonnaise when they find out how many calories are in a cucumber and tomato salad seasoned with this super-nutritious product. Even if you take an extra light one, then 100 kcal will be found in 100 g, in 15% of them there will already be 154, in 50% - 467-512, and in the classic 67% - from 619 to 624. This means that only 1 tbsp. l. such a product will increase the calorie intake of the salad by 100-120 kcal. But usually the hostesses put a couple of tablespoons on one plate. The sauce settles to the bottom, mixes with vegetable juice and increases the satiety of the dish. With each spoonful of salad, up to 40 kcal is sent to the eater's mouth. The energy potential of the dish will become much higher - from 175 to 225 kilocalories, the amount of fat will increase to 4.3 g, carbohydrates - up to 3.8 g.

Important! If you cannot refuse mayonnaise in any way, then take a dietary one with a minimum amount of flavor enhancers and use a dish with such a dressing no more than once a day.

Some tips for those who don't want to get fat from salad

To enhance its dietary properties, follow these guidelines:

• choose not too fleshy tomatoes, otherwise they will give a lot of juice, which will negatively affect the calorie content;
• if you like the taste of sour cream, but are not satisfied with its energy value, then replace it with another fermented milk product - yogurt. It contains 50 kcal per 100 g, and they taste very similar;
• use only unrefined oils as a fragrant filling.

> 300 g fresh cucumbers, 500 g fresh tomatoes, 150 g onions, 1-2 cloves of garlic, 3 tbsp. spoons of greens onions, parsley and dill, salt and pepper to taste.

Cut the cucumbers and half the tomatoes into wedges. Cut the onions into half rings and pour boiling water for 2 - 3 minutes, then drain the water and add to other vegetables. Pass the remaining tomatoes through a meat grinder, add crushed garlic, salt, pepper, all the herbs and pour the dressing over the vegetables. Stir the salad and serve.

> 250 g broccoli, 250 g cauliflower, 100 g bell pepper, 100 g green onions, 250 g canned beans, 250 g carrots, 250 g pickled cucumbers, 0.5 l water, 1 tbsp. a spoonful of cornstarch, 1 tbsp. a spoonful of mustard, 50 g of lemon juice, 50 g of granulated sugar, green lettuce, salt and pepper to taste.

Stir the starch and water until smooth in a small saucepan, add the mustard and heat over medium heat until the mixture becomes thick, boil for another 2 minutes. Cool, add lemon juice and sugar, stir. Boil broccoli, cauliflower and carrots in salted water until tender, drain and cool to room temperature. Chop vegetables for salad and put in a bowl, add peppers, onions, chopped cucumbers, washed beans, pour over the sauce and stir, refrigerate for 7-8 hours. Stir slightly before serving.

> 200 g carrots, 200 g apples, 1 tbsp. a spoonful of honey, 1 tbsp. a spoonful of ground walnut kernels, 2 tbsp. spoon of lemon or pomegranate juice, 0.5 teaspoon of ground cinnamon.

Wash carrots and apples, peel and grate on a coarse grater. Grind juice, honey, nuts and cinnamon and season salad with this mixture.

> 500 g carrots, 200 g pickles, 200 g tomato juice.

Peel the cucumbers and large seeds, cut into small cubes and pour over tomato juice, set aside for 30-40 minutes. Peel and grate the carrots. Pour over tomato juice with cucumbers, stir and serve.

> 400 g of pickled cucumbers, 200 g of boiled mushrooms, 150 g of onions, sugar, salt, pepper to taste.

Pickled cucumbers (preferably pickled in a barrel) cut into strips, cut mushrooms into slices. Cut the onion into half rings, blanch in boiling water. Mix all the ingredients, add sugar, pepper, stir, cool in the refrigerator for 30-40 minutes.

> 400 g of green salad, 250 g of canned beans, 200 g of hot tomato sauce, 200 g of green onions, 200 g of tomatoes, 200 g of cucumbers, salt and pepper to taste.

Drain and rinse the beans under water, fill with dressing (adjika or ketchup), cover and refrigerate for 7-8 hours.

Chop green lettuce, onions, tomatoes, cucumbers and stir in the beans.

> 400 g white cabbage, 150 g prunes, 0.5 lemon, 1 tbsp. a spoonful of granulated sugar, 150 g of carrots, 1 teaspoon of caraway seeds, salt to taste.

Wash the prunes and soak in cold water for 1.5-2 hours, then drain, separate from the seeds and chop. Chop the cabbage, grind with salt and granulated sugar, let stand for 15-20 minutes, then squeeze the juice. Peel and grate the carrots. Wash the lemon and grate on a coarse grater with the zest. Mix all the ingredients, sprinkle with caraway seeds on top of the salad.

> 500 g onions, 3 tbsp. tablespoons of mustard, 3 tbsp. tablespoons of granulated sugar, 2 tbsp. tablespoons of apple cider vinegar, salt and pepper to taste.

Peel the onion (it is better to take a white or blue non-bitter onion), cut into thin half rings, salt and set aside until juice appears. Prepare a dressing of mustard, sugar, vinegar, salt, pepper, mix everything well. Drain the juice from the onion and pour over the dressing, refrigerate for 10-12 hours.

300 g green onions, 500 g apples, 250 ml fruit juice, 100 g walnut kernels, salt and sugar to taste.

Chop the prepared onion, peel and core the apples, grate or cut into strips. Fry the walnut kernels in a dry frying pan and chop. Mix onions and apples, add salt and sugar to taste, pour over with fruit juice, sprinkle with crushed nuts.

> 400 g tomatoes, 1 tbsp. a spoonful of granulated sugar, 2 tbsp. spoons of soy sauce, dill herbs for decoration.

Put the prepared tomatoes in a colander and dip in boiling water for 0.5 minutes, peel them off. Cut the tomatoes into thin slices or circles, pour over soy sauce, sprinkle with granulated sugar. Decorate the salad with sprigs and refrigerate for about 1 hour before serving.

> 100 g of bananas, 100-150 g of oranges, 80-100 g of kiwi, 100 g of apples, 100 g of canned pineapples, 0.5 lemon, 100 ml of pineapple juice, 1 tbsp. a spoonful of honey, ground ginger, cinnamon, cardamom to taste.

Wash fruits, peel, cut into slices, add canned pineapples. Remove the zest from half of the lemon on a fine grater, squeeze the juice into a container with pineapple juice. In the same container, add lemon zest, honey and spices to taste, pour over the fruit with this dressing.

> 500 g tomatoes, 1-2 cloves of garlic, 2 tbsp. tablespoons of celery, parsley and dill, salt and pepper to taste.

Pass the third part of the tomatoes through a meat grinder, put crushed garlic, salt, pepper in the resulting juice, mix.

Cut the rest of the tomatoes into thin slices, put on a flat dish, cover with herbs and pour over the dressing.

> 1 kg of cauliflower, 500 g of tomatoes, 300 g of bell pepper, 4-5 large cloves of garlic, 50 g of granulated sugar, 1 teaspoon of salt; 2 tbsp. spoons of 6% vinegar, 2 tbsp. spoons of parsley and dill.

Disassemble the cabbage into inflorescences, put in boiling water and cook for 5 minutes, discard in a colander.

Pass the tomatoes, peppers, garlic through a meat grinder, add sugar, salt, vinegar and bring to a boil. Dip the cabbage into this mixture, add the herbs and boil for 10-15 minutes. Cover tightly and put in a cool place for 12-24 hours.

> 300 g cucumbers, 300 g sweet apples, 50 g onions, 2-3 tbsp. tablespoons of ready-made table mustard, 1 tbsp. spoon of tarragon greens, 1 teaspoon of granulated sugar, salt and pepper to taste.

Peel the cucumbers and cut into thin strips. Peel and core the apples, cut into thin strips. Peel the onion into thin half rings. Prepare the dressing by mixing together mustard, granulated sugar, tarragon greens, add salt and pepper if desired. Stir all the ingredients of the salad and season with the dressing, stir again. Leave in the refrigerator for 30-40 minutes before serving.