Inexpensive lean salad. Lenten salad recipes for everyday, festive and memorial table
Salad is a dish that no family can do without. Of course, everyone loves different salads and prepares them in their own way. But on holidays and on weekdays - they are always on our table. Lenten salads also occupy an important place in our cuisine. They are prepared not only during fasting. Surely, each of you once prepared lean salads without even thinking about fasting. These are lean salads with mushrooms, beans, squid, fish and, of course, vegetable salads.
But there are times when you want something new. Especially in fasting, when many ingredients are prohibited for consumption and often you don’t even know what new things can be cooked. Visitors to our sites share recipes for lean salads with photos, and you can use them.
Salads are prepared in fasting for the New Year, for a birthday and for every day. Depending on what ingredients you prefer, you can pick up salad recipes in the post depending on your tastes. There are lean mushroom salads, lean fish salads, vegetable and legume salads. You can cook very tasty salads in the post.
If you are looking for lean salads on the festive table, then you will find them here too. This is very important, especially before the New Year, because this wonderful holiday falls on Advent. That is why we have also prepared a large selection of meatless salads for the New Year, so that your table is not boring on such a big day.
You can even cook salads with mayonnaise, just replace the classic mayonnaise with lean mayonnaise.
If you like or dislike a recipe, don't forget to leave your comments. Your feedback is very important to us.
05.06.2018
Dandelion salad
Ingredients: dandelion roots, carrots, soy sauce, vegetable oilDid you know that dandelion roots can be used to make a very interesting Chinese-style salad? This recipe is quite new to us, but it is already gaining popularity. Let's cook?
Ingredients:
- dandelion roots - 2 pcs;
- medium carrots - 0.3 pcs;
- soy sauce - 2 tablespoons;
- vegetable oil - 2 tbsp.
17.05.2018
Diet salad with avocado
Ingredients: avocado, tomatoes, lemon, garlic, olive oil, salt, pepperToday I propose to prepare a very tasty dietary salad from avocados. The recipe is very simple and fast. You can prepare such a salad both for every day and for the festive table.
Ingredients:
- avocado - 1 pc.,
- tomatoes - 180 grams,
- lemon juice - 2-3 tablespoons,
- garlic - 2 cloves,
- olive oil - 3-4 tablespoons,
- salt,
- black pepper.
16.05.2018
Lenten Frozen Green Bean Salad
Ingredients: frozen green beans, fresh mushrooms, carrots, onions, cherry tomatoes, ground coriander, salt, vegetable oilA lot of people like string (asparagus) beans: the taste is neutral, and it goes well with many ingredients. Salads are very tasty from it, we will introduce you to one of them today.
Ingredients:
- 100 gr frozen green beans;
- 3-4 large fresh champignons;
- 1 carrot;
- 2 onions;
- 1 large tomato or 3-4 cherry tomatoes;
- 1\3 tsp ground coriander;
- salt to taste;
- 2-3 tablespoons vegetable oil.
15.05.2018
Lean avocado salad
Ingredients: avocado, tomatoes, fresh cucumber, parsley, cilantro, olive oil, lemon juice, saltAvocados are an excellent base for a wide variety of appetizers and salads. In combination with vegetables - cucumbers and tomatoes - it behaves just fine. add to this a dressing based on vegetable oil and greens - and a delicious lenten dish is ready!
Ingredients:
- 1 large avocado;
- 2 tomatoes;
- 1 lettuce or 2 ground cucumbers;
- 0.5 bunch of parsley or cilantro;
- 1 tbsp olive oil;
- 0.5 tbsp lemon juice;
- salt to taste.
11.05.2018
Lenten salad with mushrooms and Chinese cabbage
Ingredients: chinese cabbage, marinated champignon, tomato, canned corn, vegetable oil, saltChinese cabbage is an excellent basis for many salads. Add mushrooms, corn and tomatoes to it, season with vegetable oil: and an excellent - lean and tasty - salad is ready.
Ingredients:
- Beijing cabbage - 100 gr;
- pickled champignons - 50-70 gr;
- tomato - 1 small;
- canned corn - 1-2 tablespoons;
- vegetable oil - 1 tbsp;
- salt to taste.
23.04.2018
Salad of fresh cabbage and carrots with vinegar
Ingredients: fresh cabbage, carrots, onions, salt, sugar, apple cider vinegar, vegetable oil, green onions, herbsI bring to your attention a very tasty and interesting recipe for making my favorite salad of fresh cabbage and carrots with vinegar.
Ingredients:
- 300-350 grams of cabbage;
- 1 carrot;
- half an onion;
- salt;
- sugar;
- 2 tablespoons apple cider vinegar;
- 2-3 tablespoons vegetable oil;
- a bunch of greens.
31.03.2018
Lenten salad with shrimp
Ingredients: lettuce, balsamic vinegar, salt, olives, canned corn, tomato, shrimp, lemon juiceShrimp salad is a lean dish, but very tasty and beautiful! The combination of olives, canned corn and shrimp is very successful, so that both your family and guests will be delighted!
Ingredients:
- lettuce leaves - 2-3 pieces;
- balsamic vinegar - 1 tsp;
- salt to taste;
- olives - 7-10 pieces;
- canned corn - 1 tablespoon;
- tomato - 1 small;
- shrimp - 10-15 pcs;
- lemon juice - 0.5 tsp
21.03.2018
Beet salad with apple
Ingredients: boiled beetroot, apple, lemon juice, sour cream, yogurt, salt, walnuts, black pepperI suggest you cook a very tasty and healthy salad with beets and apples. We will fill it with sour cream or yogurt.
Ingredients:
- 2 beets;
- 1 apple;
- 1 tsp lemon juice;
- 3 tablespoons sour cream or yogurt;
- salt;
- 4-5 walnuts;
- a pinch of black pepper.
20.03.2018
Lean salad with mushrooms
Ingredients: pickled mushrooms, potatoes, pickles, onions, mustard, vegetable oil, salt, pepperPreparing a lean salad so that it is also tasty and nutritious is not difficult at all, especially if you have our recipe for such a dish on hand. We suggest making a salad with mushrooms, potatoes and pickles - it will be wonderful, don't even hesitate!
Ingredients:
- pickled mushrooms - 150 gr;
- potatoes - 200 gr;
- pickled cucumbers - 100 gr;
- purple onion - 70 gr;
- mustard grains - 1 tsp;
- vegetable oil for dressing;
- salt to taste;
- pepper to taste.
20.03.2018
Beetroot in Korean
Ingredients: beet, oil, spice, garlic, dill, salt, sugar, pepper, vinegarFor lovers of delicious spicy snacks, we offer an excellent dish - Korean beetroot. Such beets can be cooked in large quantities, the longer it stays, the more it will marinate, and it will only become tastier. It is not difficult to cook it.
Products for the recipe:
- 400 g of beets,
- 6 tbsp. tablespoons of vegetable oil
- 1 teaspoon of spices for Korean carrots,
- three cloves of garlic,
- bunch of dill
- ½ teaspoon of salt,
- 1-2 teaspoons of sugar,
- ground black pepper - to taste,
- 30 ml of rice vinegar.
21.02.2018
Green radish salad with carrots
Ingredients: radish, apple, carrot, garlic, oil, saltThis lean salad with green radish and carrots is very tasty. I have described the recipe for this salad in detail for you.
Ingredients:
- 1 green radish,
- 1 apple,
- 1 carrot,
- 1 clove of garlic,
- 5 tsp vegetable oil,
- salt.
20.02.2018
Lenten salad with beans and mushrooms
Ingredients: beans, mushroom, onion, spinach, salt, pepper, oil, lemon juiceLenten menu can be very tasty and satisfying. This is what the salad recipe with beans and mushrooms proves to us. Be sure to cook it - you will definitely like it. And we will help you with the recipe.
Ingredients:
- 5-6 tablespoons white beans;
- 150 gr of oyster mushrooms;
- 20 gr fresh spinach;
- salt to taste;
- pere to taste;
- 3-4 tbsp. vegetable oil;
- lemon juice.
03.02.2018
Salad "Vinaigret"
Ingredients: sauerkraut, potatoes, carrots, onions, beets, pickled cucumbers, vegetable oil, saltSimple and tasty - this is just the exact characteristic of the Vinaigrette salad. It is often prepared for a homemade lunch or dinner, it is good as a lenten dish, and for an inexpensive holiday menu, you can use the Vinaigrette salad recipe.
Ingredients:
- sauerkraut - 200 gr;
- onion - 100 gr;
- potatoes - 150 gr;
- carrot - 100 gr;
- beets - 150 gr;
- pickled cucumbers - 150 gr;
- vegetable oil - 3-4 tablespoons;
- salt to taste.
30.01.2018
Cottage cheese salad
Ingredients: crab sticks, cottage cheese, tomatoes, eggs, yogurt, sour cream, salt, ground black pepperI bring to your attention an excellent dietary salad with cottage cheese, crab sticks and tomato. The recipe is very simple and fast.
Ingredients:
- 100 grams of crab sticks,
- 100 grams of cottage cheese,
- 1 tomato,
- 1-2 eggs,
- yogurt or sour cream
- salt,
- ground black pepper.
30.01.2018
Vinaigrette with mushrooms by March 8
Ingredients: potatoes, carrots, beets, onions, canned peas, pickled mushrooms, pickled mushrooms, pickled cucumber, pickled cucumber, parsley, herbs, vegetable oil, saltEvery housewife knows how to cook this salad, I'm talking about vinaigrette. But today I have prepared for you a recipe for vinaigrette with mushrooms. which I propose to prepare men for their women on March 8.
Ingredients:
- 2-3 potatoes;
- 1-2 carrots;
- 1-2 beets;
- half an onion;
- a can of canned peas;
- 150 grams of pickled / salted mushrooms;
- 300 grams of pickled / pickled cucumbers;
- a bunch of greens;
- 4-5 tablespoons vegetable oil;
- salt.
28.12.2017
Beet salad with fried onions
Ingredients: beetroot, onion, sauce, oil, vinegar, egg, herbs, salt, pepperFor the main course, I suggest you prepare a very tasty and healthy salad with beets and fried onions. The recipe is simple and fast.
Ingredients:
- 500 grams of beets;
- 220 grams of onion;
- 25 ml. soy sauce;
- 30 ml. sunflower oil;
- 15 ml. wine vinegar;
- 15 grams of butter;
- 6 quail eggs;
- 20 grams of parsley;
- salt;
- black pepper.
As you know, meat and dairy products, eggs are banned from fasting. At the same time, all kinds of cereals, vegetables, mushrooms, fruits, etc. are allowed. From these ingredients it is quite possible to prepare delicious dishes.
Let's start with cereals.
* For example, rice goes well with beans, tomatoes, celery, red peppers, tomatoes.
* Barley is good with onions, mushrooms or beans and corn, vegetables and any greens. It is impossible to resist a salad of pearl barley, radish and chives.
* Buckwheat forms delicious combinations with prunes and mushrooms, as well as zucchini and herbs, tomatoes and arugula, baked beets and mushrooms. In addition to the traditional, sprouted green buckwheat is also useful, which in a salad can be combined with lean bread and greens.
Buckwheat and lentil salad with the addition of vegetable broth, onions, carrots, celery, garlic and bright seasonings is much more attractive than ordinary buckwheat without additives.
It's time to pay attention to recipes that contain such new ingredients as bulgur and quinoa.
* Bulgur goes well with herbs, nuts (eg almonds), vegetables, green beans, fruits (eg pears). Combine bulgur, celery, pomegranates and walnuts - and you get a delicious salad on a lean table.
* Quinoa can also be used to prepare a variety of snacks, including warm ones. A salad of quinoa, greens and sweet peppers is good, and quinoa can also be combined with avocado and corn, with various vegetables. Another good combination is quinoa, arugula, raisins and celery.
* Lenten table is impossible to imagine without legumes. Hearty and mouth-watering salads are prepared from beans, beans, lentils, peas. For example, you can make a snack with beans, spinach and mustard dressing.
Recipes for lean salads suggest using a variety of dressings, such as vegetable oil, lemon juice, honey, vinegar, mustard, and a mixture of them.
Be creative - and the Lenten table will not disappoint you and your household.
Salad in fasting is quite problematic. After all, during such a period it is strictly forbidden to use any products of animal origin. That is why housewives are forced to prepare meals without the use of eggs, meat, sour cream and mayonnaise.
Most culinary specialists claim that lean salads on the festive table can be much tastier than those made in the classic way. To convince the housewives of this, they offer to consider several recipes and be sure to put them into practice.
Lent Salads: Step by Step Recipes
The simplest and fastest lean salad to prepare is a dish called "Vitamin". To make it at home, you only need fresh vegetables and a little effort. But first things first.
So, to make a salad in the post, we need:
- white cabbage - ½ a medium fork (it is advisable to take a fresh vegetable);
- fresh carrots of maximum juiciness - 1 large or 2 medium;
- medium-sized table salt - add at your discretion (about 1/3 of a dessert spoon);
- fine white sugar - a dessert spoon;
- sunflower oil - 3 large spoons (take without aroma).
We prepare products
Before you make a post, you should prepare all the products. Carrots and white cabbage are well washed and cleaned. After that, they start grinding them. Carrots are rubbed on the smallest grater, and cabbage is chopped into long and thin strips.
Preparing an appetizer
In fact, Lenten salads in Lent are prepared very quickly and easily. That is why such snacks are very popular during this holy period.
To prepare a vitamin dish, white cabbage is laid out in a large and wide container, and then juicy carrots are added to it and All products are kneaded by hand for a long time so that in the end all the vegetables are completely softened and a large amount of juice is released. Next, the salad is flavored with sugar and sunflower oil. Mixing all the ingredients with a spoon, you get a very juicy and healthy dish.
How to present for a festive dinner?
Vitamin Lenten salads on the festive table should be presented only freshly prepared. This is due to the fact that they are made using fresh vegetables that do not tolerate long exposure to heat or in the refrigerator. Cabbage and carrot salad is good to use with a hot second or first course.
Making Beetroot Salad in Lent
Surely many people remember how in a kindergarten or a school cafeteria they served us boiled beets. It is good to present such an appetizer to the festive table, especially during Lent. It should be noted that it is done quite easily.
So what products are needed to prepare salads for fasting? Recipes for such dishes may include completely different ingredients. Beetroot snack provides for the use of:
- fresh large carrots - 2 pcs.;
- white onion - 2 heads;
- medium fresh beets - 3 tubers;
- table salt - at the discretion;
- sunflower oil - optional;
- walnuts - handfuls.
We process the ingredients
Delicious fasting salads are made very quickly and easily. But before proceeding with their formation, all the ingredients should be processed. For this, fresh vegetables are washed well. The beets are placed in boiling water, salted and boiled until completely soft (about 65 minutes). After that, it is cooled, cleaned and rubbed on a large grater. Carrots and onions are also processed. However, they are not boiled, but fried in a pan. Vegetables are laid out in a heated dish, sunflower oil is added, and then cooked until browned and completely transparent.
We form a salad
Lenten salad is formed as easy as shelling pears. To the grated boiled beets spread the vegetable roast together with oil, and then season with table salt. Also, for taste and greater nutritional value, pre-washed and dried walnuts, crushed into large crumbs, are added to the ingredients. Having mixed all the products, they get a rather satisfying and nutritious salad, which has a beneficial effect on and saturates the body with vitamins.
Serve beetroot appetizer for the festive table
After all the vegetables and nuts are mixed, they are immediately presented to the table. This salad can be served to guests both warm and chilled. It is recommended to use it together with the second or first hot dish. Although some housewives prefer to eat such an appetizer along with a slice of lean bread.
We make an unusual salad using squid
Lenten squid salad will serve as an excellent decoration for your table. Despite the use of seafood, such an appetizer is made very quickly. Moreover, its preparation does not require large financial costs.
So, to make a lean squid salad, we need:
- ready-made squids in oil, purchased at the store - about 100-150 g;
- cherry tomatoes - about 10 pcs.;
- green salad - 2 medium bunches;
- Bulgarian pepper - 1 large piece;
- green onion - a couple of feathers;
- medium-sized lemon - ½ fruit;
- olive oil - a couple of large spoons;
- fresh parsley - use at discretion;
- table salt - add to taste;
- pomegranate seeds - use at discretion (to decorate a dish);
- freshly ground black pepper - use as desired.
Preparing the Components
To prepare a delicious squid salad, all fresh vegetables are washed well and cleaned of stalks and other inedible elements. After that, they are crushed. Cherry tomatoes are cut in half, green ones are torn into pieces, parsley is chopped with a knife, and sweet bell pepper is cut into thin half rings. As for it, it is very finely chopped.
To make not only tasty, but also a beautiful lean salad, squids in oil should be cut into very thin rings.
sauce preparation
As you know, during Lent it is forbidden to eat animal products, including mayonnaise and sour cream. In this regard, we decided to season the squid salad with a special sauce. For its preparation, freshly squeezed lemon juice, olive oil, as well as table salt and black pepper are mixed in a small bowl. Whisk all ingredients thoroughly with a fork.
The process of forming a festive salad with seafood
After the sauce is ready, and all the ingredients are crushed, you can begin to form the snack. To do this, cherry tomatoes, squids in oil, bell peppers, lettuce leaves, onions and fresh parsley are combined in one container. All products are flavored with freshly prepared sauce and mixed well.
Serving appetizer with seafood for the festive table
By mixing all the ingredients and flavoring them with sauce, you get a very tasty, nutritious and beautiful salad. Putting it in a glass or crystal bowl, the dish can be safely presented to the table. Additionally, it is recommended to decorate with pomegranate seeds.
Summing up
As you can see, lean salads are prepared quite simply. Moreover, in terms of their taste and nutritional value, such dishes are in no way inferior to classic ones. In this regard, they can be cooked at home, not only during Lent, but also at other times.
Lenten salads on the festive table are served without meat and fatty additives. For many of us, this expression sounds at least strange! Well, what is a festive table without meat, fatty foods? Is it really possible to get a lot of pleasant taste sensations from lean dishes, get enough of them and use them as snacks for alcoholic drinks? The answer is unequivocal - "Of course yes!"
The main difficulty in the preparation of lean salads is the fact that the ingredients that can be used for them must be exclusively of plant origin. Products such as meat, eggs, sour cream, mayonnaise and fish are not used in lean salads.
Many modern culinary specialists use products such as crab sticks and fat-free mayonnaise when preparing lean salads. In fact, these products practically do not contain any animal trace elements.
The use of these ingredients greatly expands the "possibility" of lean cuisine.
How to cook lean salads on the festive table - 15 varieties
This dish is unique. It is prepared according to the original recipe of the monk Hermogenes. According to the recommendations of the priest, it is advisable to cook such a salad in the warm season, when the greens that make up the dish contain the maximum amount of nutrients.
Ingredients:
- Red canned beans - 200g.
- Walnut kernels - 80 gr.
- Greens (green onions, parsley, cilantro) - 1 bunch
- Garlic - 1 clove
- Dry basil - 1/2 tsp
- Coriander seeds - 1/4 tsp
- Red hot pepper - to taste
Cooking:
Grind coriander seeds and walnut kernels in a mortar. Peel the garlic, wash and chop. Wash, dry and chop greens. Now in a small deep bowl we combine nuts, coriander, garlic, dry basil, herbs, red hot ground pepper. Mix everything thoroughly.
Just an elementary salad that cannot be called an independent dish. Salad "Bulgarian beetroot" is a delicious spicy appetizer.
Ingredients:
- Beets - 3 kg.
- Water - 1 l.
- Table vinegar - 100 gr.
- Salt - 90 gr.
Cooking:
My beets, boil until tender, cool, peel and cut into strips. When the beets are ready, you can start preparing the marinade. Put water on fire and bring to a boil. Pour vinegar into boiling water and add salt. After a couple of minutes, remove the marinade from the heat and cool.
Pour the beets with the cooled marinade and leave to infuse in a cool place for 48 hours. After that, the salad is ready to eat.
"Khrustyashka" is just the dish that is considered lean by modern culinary specialists. This salad is dressed with fat-free mayonnaise, however, it is still low in calories.
Ingredients:
- Crab sticks - 200 gr.
- Fresh cucumber - 3 pcs.
- Green onion - 1 bunch
- White bread croutons - 100 gr.
Cooking:
We clean the crab sticks, wash and cut into large squares.
It is very important for this salad to use only the highest grade crab sticks and cut them when they are just chilled, and by no means frozen.
My cucumbers, cut off the edges and cut into strips. Wash the onion, dry and finely chop. In a deep bowl, mix corn, onion, cucumber, crab sticks and croutons. We fill everything with low-fat mayonnaise, or low-fat sour cream. Bon Appetit!
This salad is very quick to prepare. The only ingredient that requires heat treatment is eggs.
Ingredients:
- Canned tuna - 200g.
- Canned corn - 150 gr.
- Leaf lettuce - 1 bunch
- Pitted olives - 100g.
- Chicken egg - 2 pcs.
- Salt, spices, chopped herbs - to taste
- Olive oil - 2 tbsp. l.
Cooking:
Boil, cool, peel and cut the eggs into cubes. Wash lettuce leaves, dry and tear into medium-sized pieces. Drain water from corn. Opening tuna. We take it out of the jar and use a fork to crush the fish to a porridge-like state. Drain the water from the olives and cut them into rings.
In a deep glass plate, mix eggs, olives, lettuce, tuna, corn. Dress the salad with oil, salt and add spices and herbs to taste.
Salad "Sytny"
Despite the fact that this dish is lean, it is very satisfying. It can be safely prepared for the festive table as an appetizer for light alcoholic drinks.
Ingredients:
- Garlic - 2 cloves
- Canned peas - 1 can
- Canned corn - 1 can
- Canned white beans - 1 can
- Pickled champignons - 300g.
- Salt, nutmeg, vegetable oil - to taste
- Mustard in grains - 1 tbsp. l.
- Greens - 1 bunch
Cooking:
Wash, dry and finely chop the herbs. Peel the garlic, wash and chop.
We combine peas, corn, beans, mushrooms, herbs and garlic in a deep container. We mix everything. There we add nutmeg, salt, mustard, vegetable oil and mix everything again.
To make the salad even healthier and leaner, it can be seasoned not with vegetable, but with olive oil.
Salad "Sytny" can be served at the table!
This salad got its name for a reason. It looks very bright and elegant. "Bright" will be a real decoration for any holiday table.
Ingredients:
- Rice - 5 tbsp. l.
- Large tomato - 1 pc.
- Canned tuna - 80 gr.
- Lettuce, green onions, salt - to taste
Cooking:
Boil the rice until fully cooked, rinse it thoroughly and let it cool. My tomato and cut into cubes. Remove the tuna from the jar and mash with a fork. Lettuce leaves and onions wash, dry. Finely chop the onion.
Salad "Bright" is laid out in portions. To do this, on a washed and dried lettuce leaf, lay out the ingredients in layers from the following sequence:
- The first layer is rice;
- The second layer is tuna;
- The third layer is tomatoes;
- The fourth layer is onions.
Salad can be poured on top with a small amount of tuna oil.
This dish is one of the interpretations of the legendary Olivier dish. Just like its prototype, "Lenten Olivier" may well become the highlight of any holiday table.
Ingredients:
- Potatoes - 4 pcs.
- Carrots - 2 pcs.
- Pickled cucumber - 2 pcs.
- Fresh cucumber - 2 pcs.
- Squid - 2 pcs.
- Canned green peas -
- Green onion - 1 small bunch
- Fat-free mayonnaise, salt to taste.
Cooking:
Boil potatoes and carrots until tender, cool, peel and cut into cubes. Wash the squids, boil them, remove the film and cut into small strips. Wash cucumbers and cut into cubes. Wash, dry and finely chop the onion.
Mix the chopped ingredients, salt, season with fat-free mayonnaise and mix well.
Salad "Apple and vegetable" will definitely become a favorite dish for any vegetarian. Despite the fact that it contains well-known and often consumed products, it has a very specific taste.
Ingredients:
- White cabbage - 100 gr.
- Canned corn - 100g.
- Fresh celery stalks - 1 pc.
- Fresh carrots - 1 pc.
- Sweet and sour apple - 1/2 pc.
- Olive oil - 3 tbsp. l.
- Salt, spices, fresh herbs - to taste
Cooking:
Wash cabbage, dry and chop. Lightly salt the cabbage and crush with your hands. We clean the carrots, wash them and rub them on a coarse grater. Peel the apple, wash and cut into medium-sized cubes. Dry my greens and celery and chop finely.
Mix cabbage, corn, celery, herbs, carrots and apples, season with oil, salt and pepper and serve!
Lenten salad with prunes can be attributed to extravagant dishes. It has a rather unusual sweet and sour taste, an extraordinary appearance and a simply stunning aroma.
Ingredients:
- Dried apricots - 100 gr.
- Prunes - 150 gr.
- White cabbage - 250 gr.
- Carrot - 1 pc.
- Vegetable oil - 2 tbsp. l.
- Lemon juice - 1 tbsp. l.
- Salt - 1/2 tsp
- Sugar - 1 tsp
- Black ground pepper - to taste
Cooking:
My prunes and dried apricots and pour boiling water for a few minutes. After about 2 - 3 minutes, drain the water, rinse the dried fruits again and put them on a towel to dry.
Wash cabbage and finely chop. We clean the carrots, wash them and grate them for Korean carrots.
When dried apricots with prunes dry out, they should be cut into large pieces. We combine the prepared ingredients in one deep container and mix. Now let's start preparing the dressing.
For dressing, mix vegetable oil, lemon juice, salt, sugar and black pepper.
Dress the salad with dressing and mix thoroughly again.
Salad "Citrus" is a real vitamin cocktail. It is especially useful for children and people suffering from beriberi.
Ingredients:
- Orange - 300 gr.
- Apple - 200 gr.
- White cabbage - 150 gr.
- Olive oil - 50 gr.
- Green onion - 1/2 bunch
Cooking:
We clean the orange and free it from the partitions. Then the slices should be cut into two parts. Wash cabbage and finely chop. My apples and cut into strips. Wash green onions, dry and finely chop.
Now we mix all the ingredients and season with olive oil. Salad can be decorated with herbs and served to guests.
Lean mushroom salad is a very tasty dish, however, its main trump card is its unusual appearance. The fact is that before serving, the surface of the salad should be decorated with whole mushrooms, onions and peas. But what will be the decoration - it all depends on the imagination of the hostess.
Ingredients:
- Fresh mushrooms - 300 gr.
- Potatoes - 5 pcs.
- Pickled cucumber - 2 pcs.
- Canned peas - 1/2 can
- Dill -1 bunch
- Green onion - 1 bunch
- Fat-free mayonnaise, salt to taste
Cooking:
Mushrooms are washed, cleaned, cut and fried in vegetable oil. Peel, wash and boil the potatoes until tender. When it is cooked, it should be cooled and cut into cubes. Dill and onion wash, dry and finely chop. My cucumber and cut into cubes.
In a deep salad bowl, mix potatoes, dill, onions, mushrooms, cucumber and peas. We season everything with mayonnaise and salt to taste.
Let the salad rest in the refrigerator for about an hour before serving. If desired, the salad can be decorated with peas, mushrooms and onions.
The history of arugula and tuna salad has its roots in Mediterranean cuisine. It was there that they first began to combine products such as arugula, tuna and olive oil.
Ingredients:
- Fresh arugula - 100 gr.
- Tuna - 1 can
- Canned white beans - 300g.
- Tomato - 1 pc.
- Onion turnip - 1 pc.
- Olive oil - 2 tbsp. l.
- Lemon - 1/2 pc.
- Salt, spices - to taste
Cooking:
My arugula, dry and tear into small pieces. My tomato, cut in the place where the stalk is attached and cut into slices. Peel the onion, wash and cut into half rings. We take out the tuna from the jar and disassemble it into small pieces. Drain liquid from beans.
Lay out the salad in layers.
- The first layer is arugula;
- The second layer is tomato and onion;
- The third layer is tuna;
- The fourth layer is beans.
The salad is served unmixed.
This salad recipe is quite specific. Firstly, it uses a special way of cutting ingredients. Secondly, it includes pea noodles and Chim Chim dressing. If desired, these ingredients can be completely replaced with similar ones.
Ingredients:
- Pea noodles - 200 gr.
- Carrots - 3 pcs.
- Fresh cucumber - 3 pcs.
- Asparagus - 200 gr.
- Onion - 1/2 pc.
- Zucchini - 1/2 pc.
- Korean dressing "Chim chim" - 1 package
Cooking:
Dip the noodles into boiling water and cook for a few seconds. My cucumber, cut off the edges and cut lengthwise into four parts. We clean the carrots, wash them and grate them in Korean. Wash asparagus, boil for 20 minutes. Cool the cooked asparagus and cut into large pieces.
It is advisable to soak the asparagus for 30 minutes before cooking.
We clean the onion, wash it, cut into half rings and fry until golden brown. Wash zucchini, peel and cut into strips.
In one deep container we combine all the prepared products, mix everything and season with Korean seasoning.
Lenten salad with asparagus is ready!
This dish is prepared according to one of the old French recipes. This salad is very light, flavorful and satisfying.
Ingredients:
- Fresh tomato - 2 pcs.
- Sweet yellow pepper - 1 pc.
- Sweet green pepper - 1 pc.
- Onion - 1 pc.
- Pickled cucumber - 2 pcs.
- Rice - 50 gr.
- Water - 100 gr.
- Vinegar 6% - 1.5 tsp.
- Vegetable oil - 2 tbsp. l.
- Ground black pepper, salt - to taste
Cooking:
Boil the rice until fully cooked, rinse it and cool. Wash sweet pepper, clean and chop into thin strips. Wash tomatoes and cut into thin slices. My cucumber and cut into thin slices. We clean my onion and cut into half rings.
We put all the ingredients in one deep container, mix, salt, pepper, pour vinegar, season with oil and mix everything thoroughly again. French food is ready!
Vegetable salad with squid is quite possible to make the main course at any vegetarian party. The most important thing is to serve such a dish correctly!
Ingredients:
- Squids - 300 gr.
- Canned corn - 250 gr.
- Fresh cucumber - 300 gr.
- Green onion - 50 gr.
- Carrots - 100 gr.
- Chinese cabbage - 200 gr.
- Lean mayonnaise - 100 gr.
- Lemon juice - 2 tbsp. l.
- Salt, ground black pepper - to taste
Cooking:
My squids, boil, peel and cut into half rings. My cucumbers, clean and cut into small rectangles. Wash the onion, dry it and cut into long thin strips. We clean the carrots, wash them and grate them for Korean carrots. Wash cabbage and finely chop.
In a beautiful salad bowl, mix corn, squid, cucumber, onion, carrots and cabbage. Season the salad with mayonnaise, lemon juice, salt and pepper to taste and mix thoroughly again.
This salad has a very bright look and it is quite acceptable to put it in portions in small special glasses for salad.
What salads to cook during fasting - TOP 10 recipes for lean salads from the magazine "site"
During Lent, Orthodox Christians traditionally abstain from eating eggs, meat, fish, and dairy products. There are fruits, vegetables, mushrooms, all kinds of pickles and cereals - all this is not only tasty, but also healthy.
An excellent replacement for dairy products during fasting is calcium-rich sesame seeds and some vegetables. Instead of fish, you can eat nuts and vegetable oils (linseed, olive, mustard and walnut oils are especially rich in healthy fats).
Protein products perfectly replace mushrooms and legumes - beans, peas, lentils. And the sources of vitamins are fresh vegetables, herbs, cereal sprouts, fruits and berries (fresh and frozen).
This article provides salad dressing recipes- salty and sweet, festive and everyday, from mushrooms, fruits and vegetables (fresh and baked), with the addition of nuts and seeds (sesame, pumpkin and sunflower).
TOP 10 Lenten Salad Recipes
Recipe 1.
You will need: 250 g of champignons, 3 small beets (about 350 g), 1 red onion, a handful of roasted sunflower seeds, greens for decoration. For dressing: 1 tablespoon of natural apple cider vinegar (can be replaced with lemon juice), 2-3 tablespoons of cold-pressed vegetable oil, salt and a pinch of sugar.
Wash the beets, wrap in foil and bake in a well-heated oven until soft (about 35-50 minutes, depending on the size of the fruit). Wash the mushrooms, put in a colander, and then on paper towels. When the mushrooms dry, cut them into thin slices, put them on a baking sheet and bake in the oven for 15-20 minutes (before drying, the mushrooms should greatly decrease in size). Cut the onion very thinly, into half rings. Cool the baked beets, cut off the peel and cut into strips (or thin slices). Combine salt, sugar, vinegar and oil in a bowl. Season the beets with the resulting mixture, mix, let stand for 10 minutes, then add the onion and mushrooms, mix again and leave for another 10 minutes to marinate. Garnish the salad with fresh herbs before serving.
Recipe 2.
You will need: 400 g of Chinese cabbage, 3 stalks of celery, 2 bell peppers (red and yellow), 1 purple onion, 2 fresh cucumbers, 1 tablespoon of soy sauce, a handful of sesame seeds, 2 tablespoons of lemon juice (can be replaced with rice vinegar), 3 tablespoons of olive oil.
Wash and dry vegetables. Peel the bell peppers from seeds and stalks, cut into small, thin strips. Finely chop the Chinese cabbage. Cut the onion into thin half rings, cucumbers into strips. Finely chop the celery. In a separate bowl, combine olive oil, soy sauce and lemon juice. Combine all vegetables in a salad bowl, add dressing, toss and serve garnished with sesame seeds.
Recipe 3.
You will need: 300 g of Beijing cabbage (can be replaced with young white cabbage), 250 g of carrots, a handful of walnuts (can be replaced with cashews, hazelnuts, pistachios), 100 g of pitted prunes. For dressing: 5 tablespoons unrefined vegetable oil, 3 teaspoons brown sugar (or honey), 2 teaspoons lemon juice.
Wash and dry vegetables. Shred the cabbage finely. Grind the carrots on a medium grater or cut into thin strips. Rinse prunes in warm water, scald with boiling water and cut into small pieces. Put all the ingredients in a deep bowl, sprinkle with sugar (or honey), add oil and lemon juice. Mix everything. Serve sprinkled with chopped walnuts. It turns out a light, but very satisfying lean salad, crispy, juicy, with a delicate taste and a piquant note that prunes give it. For piquancy, you can add 1 clove of garlic pressed through a press to this dish. Prunes in this recipe can be replaced with dried apricots.
Recipe 4.
You will need: 2 apples, 2 pears, 4 kiwis, 2 carrots, 200 g pumpkin pulp, 1 tablespoon of liquid honey, 2 tablespoons of walnut oil, 3-4 tablespoons of natural freshly squeezed orange juice, a handful of white raisins, a pinch of chopped walnuts (optional), a handful of pumpkin seeds, a handful of cranberries (fresh or frozen).
Rinse the raisins and soak for 10 minutes in warm water, then discard in a strainer, and when the water drains, put on a paper towel to completely remove excess moisture. Kiwi, pears, apples and carrots wash, dry, peel. Cut out cores from apples and pears. If the peel on the fruit is soft, you can leave it. Coarsely grate the carrots, and cut the pumpkin, apples, pears and kiwi into small slices (or cubes). Mix orange juice with honey and walnut oil. Combine all the ingredients in a salad bowl, add steamed raisins, pour in the dressing and mix everything well. Serve sprinkled with pumpkin seeds and cranberries. Instead of honey, wedge syrup or brown sugar can be used in this recipe.
Recipe 5.
You will need: 3 large tomatoes, 2 medium eggplants, 2 bell peppers, 2 sprigs of basil, a handful of pine nuts, 2-3 tablespoons of olive oil, 2 sprigs of parsley (or cilantro), 2-3 cloves of garlic, 1 coffee spoon of sugar, 2 tablespoons of lemon juice, salt and freshly ground pepper to taste.
Wash and dry peppers, eggplant and tomatoes. Arrange vegetables on a parchment-lined baking sheet. Prick the eggplants with a toothpick or fork in 2-3 places, also make a few punctures on the tomatoes. Bake vegetables at 220-240° until soft. Tomatoes and peppers will cook in about 20-25 minutes (they need to be removed from the oven and covered with cling film). The eggplant will take longer to bake, about 45 minutes (they should be completely soft). Tighten the finished eggplants with a film too and let them “rest” for a quarter of an hour. Then remove the skin from the vegetables, cut into slices and put in a salad bowl. Finely chop the garlic. Chop the washed and dried greens and combine with vegetables. In another bowl, mix garlic, lemon juice, sugar, salt, ground pepper and oil. Add the dressing to the mixed vegetables, toss, wrap in clingfilm and refrigerate to set the salad. Serve chilled, sprinkled with pine nuts.
Recipe 6.
You will need: 300 g of fresh champignons, 1 can of canned peas, 2 small carrots, 2 small potatoes, 2 fresh cucumbers, a handful of pitted green olives, 100 g of peeled pistachios, 3 tablespoons of unrefined vegetable oil (better than linseed or olive), 1- 2 garlic cloves (optional), salt and pepper to taste.
Preheat oven to 180º. Wash the mushrooms, put on a towel, remove excess moisture, cut into thin slices, spread on a lightly oiled baking sheet and bake until golden brown. Boil carrots and potatoes. You can add 1 tablespoon of sugar to the water in which the carrot will be boiled - the salad will turn out tastier. Cut olives into rings, cucumbers into half rings. Finely chop the garlic. Cut boiled potatoes and carrots into small cubes. Lightly toast the pistachios in a dry frying pan. Mix all vegetables in a salad bowl, add nuts, salt, pepper, pour in oil and mix.
Recipe 7.
You will need: 2 small zucchini (about 400 g), 2 fresh cucumbers, 100 g of bean sprouts, 250 g of radish, 4 sprigs of green onions, a handful of raw almonds, 1 teaspoon of peanut butter, salt, a small bunch of watercress. For dressing: juice of half a lime, 2 coffee spoons of liquid honey, 3 tablespoons of walnut oil, freshly ground black pepper.
Preheat oven to 180º. Peel the zucchini, cut out the seeds, cut the flesh into slices about 1 cm thick, put on an oiled baking sheet and bake until golden brown. Cucumbers also cut into cubes. Pour boiling water over the almonds, bring to a boil, and then, transferring the nuts in portions to cold water, take them out and, pressing on each nut with two fingers (sliding movements), remove the peel - it should “slip off”. Split each nut in half and fry in a dry frying pan until golden brown. Cut green onions into rings, radishes into circles. Mix radishes, green onions, bean sprouts and cucumbers in a bowl. Next, prepare the dressing: Whisk honey with nut butter and lime juice with a whisk or blender. Gently fold the dressing into the salad, being careful not to damage the sprouts. Arrange the watercress leaves on plates, put the salad on them, sprinkle the nuts with freshly ground pepper. Serve immediately.
Recipe 8.
You will need: 300 g of red beans, 2 sweet Crimean onions, 1 large zucchini, 1 bunch of herbs (dill, parsley or basil), 100 g of peeled walnuts, 2-3 cloves of garlic, 250 g of champignons, 2 tablespoons of cold-pressed olive oil for salad dressing, refined vegetable oil for frying, salt and pepper to taste.
Soak the beans overnight. The next day, boil: first fill with water, boil for 15 minutes, then carefully strain the broth, fill with clean water and cook until tender. Be careful not to overcook the beans. Peel the onions and chop finely. Fry one in oil until golden brown, set aside the other. In another pan, brown the washed, dried and sliced \u200b\u200bmushrooms. Cut the zucchini into cubes and fry until golden brown in a separate bowl. In a blender, chop garlic, herbs, nuts, salt, pepper, raw and fried onions. Add olive oil to the vegetable puree, whisk again. Mix cooled beans, mushrooms, zucchini in a salad bowl, add dressing and mix.
Recipe 9.
You will need: 200 g of canned corn, 200 g of fresh pineapple, 1 eggplant (or zucchini), 100 g of leek (white part), 1 white onion, 4 tablespoons of vegetable oil, 1 cup of red lentils. For marinade: 1 coffee spoon of salt, 1 coffee spoon of sugar, 50 ml of water, 3 tablespoons of lemon juice (can be replaced with vinegar).
Rinse the lentils, boil for 15 minutes in 2 liters of salted water and discard on a sieve. Cut the onion into rings and fry in oil. Cut a white onion into half rings and marinate in a mixture of salt, sugar, water and lemon juice (at least half an hour), then drain the liquid and squeeze the onion. Cut the eggplant into cubes and fry for about 7 minutes in another pan, salt at the end. Cut the pineapple into slices. Combine cooled lentils, fried leeks, pickled onions, corn and pineapple in a salad bowl. Add more salt and vegetable oil if necessary. It makes a great holiday salad.
Recipe 10. Salad of asparagus, green beans with avocado
You will need: 250 g of boiled green beans, 2 boiled potatoes, 1 avocado, 2 small tomatoes, 250 g of boiled green asparagus, 1 tablespoon of natural apple (or balsamic) vinegar, 2 tablespoons of olive oil, salt and black pepper to taste.
Mix vinegar with salt, pepper and olive oil. On a flat salad plate, place the beans in the center, spread the sliced \u200b\u200bpotatoes and tomatoes around. Remove the pit from the avocado and remove the peel, cut the flesh into small slices and put on the potatoes. Spread the asparagus on top. Pour dressing over vegetables and serve. This is another option for a lean salad for the holiday table.
As you can see, even during fasting, you can enjoy amazingly tasty, satisfying, and most importantly, healthy dishes. Choose your favorite recipes, cook lean salads at home and eat to your health! Bon Appetit!
