Fresh raw vegetables are very healthy. They contain many vitamins and biologically active substances that are beneficial to human health. Their use normalizes the gastrointestinal tract, relieves constipation, promotes weight loss. Light meals of raw vegetables increase immunity, increase the body's defense against the penetration of pathogens.

Cheese is also very popular in the culinary environment. This tasty product is rich in minerals. In particular, cheeses contain in their composition a large amount of potassium, high-grade protein, milk fat, and also vitamin A, thiamine, riboflavin. The combination of fresh vegetables and cheese yields delicious, easy to prepare dishes. A variety of cheese salads are appropriate for a gala dinner. They are easy to prepare for an ordinary, daily breakfast or dinner.

Let's look at some simple recipes from raw vegetables with cheese, which even an aspiring hostess can easily make. Before that, I want to remind you that for cooking with cheese, it is cut into small cubes or grated. Use hard and soft varieties, and mayonnaise or sour cream is used for refueling. Cheese goes well with spinach, celery, tomatoes, corn, carrots, grapes, nuts and tropical fruits. Now let's go directly to the recipes for cheese salads:

Fresh carrot salad with cheese

To make such a salad, we need fresh, juicy carrots, hard cheese, a little garlic, mayonnaise, salt to taste and 10 minutes of free time.

How to cook: Wash carrots thoroughly, peel the skin with a sharp knife. Now grate it on a coarse grater. Slice a piece of cheese and grate with carrots. Cheese, take about a third of the volume of grated carrots.

Pass through garlic 1-2 slices of garlic, combine with salad, salt, mix thoroughly and season with mayonnaise. All salad can be served. It is good as an independent dish and as an addition to mashed potatoes, cutlets, fried chicken, etc. This salad can be used as a filling for pancakes.

Apple and celery snack

For this savory dish, we will need 400 g of hard cheese, 4 small apples, half of celery root, 4 tbsp. l mayonnaise.

How to cook: Cut the cheese with a sharp knife into small cubes. Rinse the apples well with running water, peel off the skin, and cut into small cubes as well. Celery root and peel, boil until soft, cool, cut into small pieces.

All products mix in a large salad bowl, salt to taste, season with mayonnaise or sour cream, mix again. Salad indispensable for breakfast. It helps normalize digestion, saturates the body with vitamins, helps to lose weight.

Motley salad with vegetables and cheese

To prepare this recipe, prepare 1 medium-sized raw red beet, 2 raw carrots, 2 apples, 50 g of cheese, citric acid at the tip of the knife, salt, sour cream.

How to cook: Peel the vegetables, rub them on a coarse grater, cut the apples into thin strips. Mix everything, add salt, citric acid. Grate the cheese, add to the salad, mix again, season with sour cream.

Snack with dried tomatoes and zucchini zucchini

For this interesting, unusual recipe, we need 1 lemon, 50 g dried tomatoes in vegetable oil. 2 tbsp. l olive oil, 2 pcs. zucchini, 200 g soft cheese, 100-200 g low-fat ham, 50 g grated hard cheese, a few basil leaves, salt, pepper to taste.

How to cook: Wash the lemon thoroughly, dry it with a towel, squeeze the juice. Strain the tomatoes, pour the oil into a separate dish. Now cook the marinade: Mix the tomato oil, olive oil and lemon juice thoroughly, salt and pepper.

Peel off zucchini skin, wash, dry with a clean towel. Slice zucchini, soft cheese and ham into thin slices or strips, put in a salad bowl or large dish. From above, arrange the sliced \u200b\u200btomatoes nicely, pour the marinade, put in the refrigerator for 15-20 minutes. Before serving, sprinkle with grated cheese, garnish with basil leaves.

Salad with feta cheese and melon

This very tasty dish will surely suit your homemade. It can be served to the festive table as a dessert or snack to dry wine.
For its preparation we need: 600 g of ripe peeled melon, 150 g of Feta cheese, basil leaves, 2 tbsp. l peeled sunflower seeds.

For this dish we have to prepare the sauce. For him to prepare: 2 tbsp. l olive oil, 2 tbsp. l lemon juice, 2 tbsp. l sugar sand, 1/3 tsp. ground black pepper.

How to cook: Cut the cheese and melon into equal cubes. Now make the sauce, mixing all the ingredients that we have prepared for it. Pour the sauce over sliced \u200b\u200bmelon and cheese. Stir all gently, sprinkle with sunflower seeds roasted on a dry frying pan, garnish with basil leaves. Salad is ready, you can serve.

Try making these delicious, refreshing salads and snacks from raw vegetables with cheese. This is exactly what your body needs so much to maintain strength and health. Cheese, simple salads are easy to prepare at home and in the country, but for grilled meat, kebabs - they are simply irreplaceable. Enjoy your meal!

Salads are prepared from leafy vegetables, aspen, onion, radish, radish, tomatoes and cucumbers, white and red cabbage, carrots, as well as apples and other fruits. Their value in nutrition is very great not only as a means of stimulating the appetite, but also due to the content of chain mineral salts (macro- and microelements), vitamins and other biologically active substances. Non-cooked vegetables retain largely the flavoring and aromatic substances they contain.

Salads from raw vegetables are an important source of vitamin C. To reduce the loss of vitamin C when cooking salads and to protect green onions, lettuce, parsley and dill from fast withering and loss of vitamins, greens prepared for salads are stored in the refrigerator (3-4 0 C) . This reduces the loss of vitamin C by 2-3 times compared to storing vegetables at room temperature.

Promotes the destruction of vitamins and sunlight. Leaf lettuce loses 3 times more vitamin C and 6 times more thiamine when stored in sunlight than when stored in a darkened room. Therefore, it is necessary to protect prepared vegetables and ready-made salads from the action of direct sunlight.

Wound biosynthesis in vegetables used for making salads is extremely slow and does not compensate for the oxidation of ascorbic acid, especially in cucumbers and radish. Therefore, cut vegetables immediately before the manufacture of salads. As already noted, salts of many metals, and in particular iron, catalytically accelerate the oxidation of ascorbic acid. Tools for cutting vegetables should be stainless steel. In a humid environment, the destruction of vitamin C is slower, and wound biosynthesis is accelerated. Therefore, prepared vegetables and herbs moisturize. Duration of storage of salads should be minimal.

Salads from green vegetables.   Salads from green vegetables are of great importance in nutrition as a source of vitamins, biologically active substances and mineral salts, especially biogenic trace elements, which have a beneficial effect on the state of blood vessels, strengthen them and make them more elastic. Therefore, green salads should be included in the diet of people of any age, but they are especially important for people engaged in mental work and the elderly. Green vegetables contain, in addition to vitamin C and carotene, vitamin B 9 (folic acid), B 12 (cyancobalamin), K (phylloquinone), and choline (vitamin B complex).

Green lettuce and green onions are sorted, stalks and bulbs are removed, washed repeatedly and cut (chopped onions, and lettuce leaves cut into large pieces). Served with sour cream or dressing (sour cream or acetic). You can add boiled chopped eggs.

Tomato and Cucumber Salads.   Tomatoes contain vitamin C, folic acid, easily digestible carbohydrates and organic acids, mainly malic and citric, and oxalic in a small amount. Therefore, tomato salads are permissible in the diet of people of any age, especially since tomatoes have very little purines (about 4 mg%), and alkaline elements dominate in the ash residue.

Tomatoes are washed, remove the stem together with the dense part of the pulp and cut into circles or slices. Cucumbers are also an important source of alkaline elements. While calcium, magnesium and phosphorus are in them in a favorable ratio. Ridge cucumbers for salads clean. Cucumbers contain less vitamins and carbohydrates than tomatoes, so they prepare cucumber salads with tomatoes. In the salads add onions, sliced \u200b\u200brings. Add salad dressing and sprinkle with parsley or dill.

Radish and radish salads. The value of nutrition of radish salads is due to their mineral composition, the content of vitamins (C, thiamine, riboflavin, nicotinic acid) and pectins. The content of pectins in radish reaches 12% (in dry matter). The sharp taste of radish and radish is due to the presence of a senigrin-type glycoside. To make salads, white radishes are peeled, and red is cut into circles without peeling. Served with sour cream, mayonnaise or dressing. Radish is cleaned, cut into plates or grated tinder and seasoned with vegetable oil, vinegar and salt.

Salads from white and red cabbage.   Cabbage salads are an essential source of vitamins C, K, folic acid, a number of mineral substances in the ratios that are most favorable for the manifestation of their biological action (alkaline elements, trace elements). There is evidence of the content in the cabbage tartronic acid, which delays the transition in the body of carbohydrates into fats and thereby prevents obesity (during heat treatment, tartronic acid is destroyed).

There are two ways to cook cabbage salads. In the first method, the cabbage is finely chopped, ground with salt, and then seasoned with vegetable oil, vinegar and sugar. When chafing cabbage produces a large amount of juice (up to 30% by weight of cabbage). Sugar, mineral salts, vitamins are lost along with the juice.

In the second method, the cabbage is chopped, put into non-oxidizing dishes, vinegar, salt is added, mixed and heated until the taste of raw cabbage disappears. Then it is quickly cooled. The loss of nutrients in this case is much less, the loss of vitamin C is also small, since the heating is conducted in an acidic environment. The yield of the finished salad is increased by 25 - 30%. In cabbage salads, you can add finely shredded carrots, apples, cranberries, lingonberries. Sprinkle with herbs on vacation.

Salads from red cabbage are prepared in the same way. Its color is due to pigment rubrobrasilchloride. Color varies depending on the reaction medium. This is due to the change in color of the salad when filling it with vinegar (purple turns red).

Salads from different vegetables. There are many varieties of salads, which are prepared from several types of raw vegetables and fruits (vitamin). For these salads, raw carrots, celery, cucumbers, peeled apples are cut into thin strips, and tomatoes - sliced. All products are mixed, add sour cream, powdered sugar, lemon juice.

Salad "Spring". Sliced \u200b\u200blettuce leaves are put in a salad bowl, and around are sliced \u200b\u200bfresh cucumbers, red radish, boiled potatoes and carrots, green onions. Mugs of boiled eggs are put on top. Decorated with lettuce, sprinkled with salt and dill. Separately served sour cream dressing. You can cook this salad differently: radish, cucumbers, lettuce, green onions and boiled potatoes, chop, salt, pepper, sugar, vinegar, sour cream, sauce “Yuzhny”, decorate with egg slices and cucumber cups, radish.

Vitamin salad.  Raw carrots, lettuce celery or root parsley, fresh cucumbers and apples (without skin and seeds) are chopped into straws. Tomatoes are sliced. All vegetables are mixed, add sour cream, powdered sugar, salt, lemon juice, placed in a salad bowl and decorated with products that make up the salad.

Carrot Salads.   Carrots are an important source of carotene, which is well absorbed in the presence of fats. Sliced \u200b\u200bcarrots are ground on a grater, seasoned with sugar, salt, sour cream or mayonnaise.

Fruit Salads.   Prepare from fresh apples, pears, apricots, plums, peaches and season with mayonnaise with sour cream and powdered sugar. Salads are made from watermelons, melons, plums, green lettuce and seasoned with sour cream with fruit juice.

Fresh seasonal vegetables are undoubtedly very healthy. They contain in their composition a lot of valuable vitamins and trace elements necessary for man. Also, their use has a positive effect on the work of the gastrointestinal tract. The most popular way to eat such fresh produce is a salad of raw vegetables. Recipes for such dishes can be quite varied. It all depends on your taste and desire. Consider several popular ways of making such a snack.

Selection and preparation of refills

From raw vegetables involves the use of a suitable sauce. To your taste, you can choose a ready-made dressing: sour cream, mayonnaise, olive oil or soy sauce.

You can also make a special dressing using several types of sauce and adding your favorite seasonings. Ingredients such as mustard, adzhika and horseradish will add piquancy and spiciness to the prepared dish.

  from raw vegetables

The recipes of this dish may vary depending on the choice of dressings for products. So, you need to take these ingredients:

• two small tomatoes;
• half onion;
• one small bell pepper;
• three cucumbers;
• sauce;
• salt.

Prepare in advance a deep bowl in which the salad will be placed. Cut the tomatoes into large cubes with a sharp knife. If desired, you can remove them from the peel, but in order to get more vitamins and fiber do this is not recommended.

Cucumbers can also be pre-cleaned if desired. If you prefer peeled vegetables, wash them thoroughly before eating them. Cut large vegetables in half and chop into half rings. Small cucumbers can be simply cut into rings.

Pepper seeds and cut into thin slices. Onions must be cut into half rings and separate them manually. Season the vegetables with salt to your taste and add the sauce.

Vegetable salad with cheese

This type of salad is ideal for the holiday table. Thanks to additional ingredients, it becomes more satisfying and tasty. To create it you will need:

• a couple of tomatoes;
• several leaves of green lettuce;
• 150 grams of ham;
• 50 grams of hard cheese;
• dressing to your taste (in this recipe is better to use

Cut the ham into cubes and place in an even layer on the bottom of the bowl. Cut the tomatoes in the same way and lay down the second layer. Wash the lettuce leaves thoroughly and tear them. Lay out the third layer of green.

After that, you need to lay out a generous layer of dressing and sprinkle it with grated cheese product. Stir the salad before eating.

Vitamin dish

This salad of recipes which involves the use of carrots, garlic, herbs and cabbage, is perfect for people who are watching their figure.

To create it you need to chop cabbage with small straws. Carrots should be thoroughly washed and grated on a coarse grater.

If you have a food processor, you can cut everything into equal slices in a matter of seconds. Next, you need to mix vegetables in one bowl and squeeze the juice of several cloves of garlic. Chop the greens and place in the vegetables. Stir the mixture with your hands and fill it with a suitable sauce.

Red salad

This type of salad has a distinctive feature. All its ingredients have red flesh. Whichever sauce you choose for it, it will also be painted in a bright color, due to the presence of beet in the dish. So take the following ingredients:

• one small beet;
• red bell pepper;
• two medium sized tomatoes;
• one small carrot;
• red onion variety.

Cooking salad of raw vegetables. imply mixing chopped ingredients.

Grate the grated beets. Process carrots in the same way and mix these vegetables in a bowl. Onion cut into half rings and add to the vegetable mixture.

Peppers must be cleaned from internal seeds and rinsed. Cut the vegetable into thin strips and place in the bowl. Tomatoes must be cleaned from internal seeds and jelly-like contents. Cut the peeled tomatoes into small slices.

Mix all ingredients and salt. Season with the selected sauce and serve.

Conclusion

Cook each salad with raw vegetables. Photos of ready meals you can see in this article. If desired, seasonal vegetables can be frozen and cooked in cold winter, when vitamins are so needed.

Save your favorite cooking recipe into memory or write it in your own culinary notebook. Share cooking secrets with your friends and acquaintances. Cook with pleasure.

Successes in culinary art!

Puff salad "Triumph"

Exceptionally healthy salad. And its original look is useful for a good mood. In any case, everyone will want to try this salad.

Ingredients:

1 large fresh beets;
   1 raw carrot (large);
   200 g flavored hard cheese;
   A handful of seedless raisins;
   Half a cup of chopped walnuts;
   3 garlic cloves;
   1 pack of mayonnaise.

Cooking:

Salad is useful, first of all, by putting raw vegetables in it. And for us this fact is also convenient: you do not need to prepare anything in advance. True, something will have to do. To begin with, wash and peel root vegetables and grind them with a coarse grater (separately). Then we add the extra juice from the grated beets, otherwise the salad will flow and will not be able to keep its shape. Also shred the cheese and finely chop the garlic.

Now add walnuts to beets, put raisins in carrots, and mix cheese with garlic. The ingredients are ready, it remains to lay the layers. For this we need the usual deep salad bowl and food film. We lightly wet the salad bowl with water and cover it with a film (from bottom to the edges). After that, we start laying layers in the following order:

Beets with nuts;
   carrots with raisins;
   cheese with garlic.

Each layer is well compacted and lightly coated with mayonnaise. Layers do not too thick (about two or three centimeters) and put them until the finished products run out or the salad bowl is filled. The last layer is leveled with a knife or spatula, and then ...

Now there will be a hocus pocus. Cover the salad bowl with a flat, wide plate (bottom up) and, holding it with your hands, quickly turn the whole structure upside down. Then carefully remove the salad bowl and cling film - voila! Our wonderful salad is ready! We decorate it at our discretion: you can use the remnants of grated products, you can use greens, you can mayonnaise mesh, or you can leave it as it is. Salad and without additional decorations looks very appetizing.

Beet and carrot salad
  Salad "Ministerial"

Also very interesting salad with a promising title. However, the loud name does not at all indicate the presence in it of any special products. For the salad, we need absolutely ordinary and available ingredients:

1 medium beet;
   1 small carrot;
   1 fresh apple;
   Sour cream;
   Mustard.

Cooking:

Beets, you must first boil, cool and peel. Carrots will be put in the salad raw. Therefore, we just wash and clean it. Apple also cleaned of peel, seeds and a hard core. After that, chop the apple and root vegetables in a blender or using a grater and mix. For the dressing, mix the sour cream with mustard (three to one), add salt to taste and season the salad. That's all. "Ministerial" salad can be served.
  Salad "Whisk"

It is also called "Brush". And all because this salad sweeps everything out of the body, cleans the intestinal walls no worse than a brush. This carrot and beet salad can be pampered at dinner (without harm to the figure), you can spend fasting days on it or eat for recreational purposes.

Ingredients:

1 raw beetroot;
   1 raw carrot;
   Greenery;
   Olive oil;
   Linseed oil.

Cooking:

Vegetables are thoroughly washed (after all, these are root vegetables, and they grew in the ground), and then we peel them off. After that, rub the carrot and beets on a coarse grater or grind in a blender, mix and fill with a mixture of olive and flaxseed oil. Add herbs and salt to taste.

Note:

This salad can be varied with almost any finely planed fresh (raw) vegetables and fruits. You can put in it: apple, cabbage (white or red, Savoy or Peking), pears and grapes, onions, sea cabbage, green radish. And for those who love salads with mayonnaise, we can recommend using sour cream and mustard for filling this salad. By the way, you can fill this salad with vinaigrette sauce.
  Kremlin Salad

It is a vegetarian composition, pleasant taste and some mysterious understatement: either the vinaigrette in a new way, or the “coat” without herring. However, the salad is actually tasty and light, and it consists of the following ingredients:

Beet;
   Carrot;
   Potatoes;
   Eggs;
   Onion.

For seasoning:

Garlic;
   Salt;
   Pepper;
   Mayonnaise.

Cooking:

For this salad all the ingredients we need in equal proportions. My vegetables and put them to boil. By the way, beets are cooked longer than other vegetables, so you need to cook it in a separate bowl, but you can cook carrots and potatoes together. Eggs we also need to boil hard boiled, cool them and peel off the shell. With boiled and cooled vegetables, we also peel and grind everything on a coarse grater. Only the onion will have to finely chop. From the grated beets, it would be good to squeeze out the extra juice so that the salad does not turn out watery. Now you can begin to assemble the salad. We will lay it in layers, smearing them with mayonnaise mixed with crushed garlic, salt and black pepper:

Potato,
   bow,
   carrot,
   beet,
   the eggs.

We put the salad in the fridge for a couple of hours and serve it on the table.

Carrot and beet salads
  Salad "Genghis Khan"

Another variation on the subject of beetroot and carrot salad. A rather “serious” composition of this salad will make it an excellent treat for the festive table.

Ingredients:

4 beetroot;
   2 carrots;
   A handful of prunes;
   150 grams of cheese;
   400 grams of chicken meat;
   3 garlic cloves;
   Incomplete glass of walnuts;
   Dill greens.

Cooking:

Boil and cool the beets and carrots, chop the peeled walnuts and garlic. Soak prunes, and then cut it into pieces, skip cheese through a grater. Now we need to chop the chicken meat in frying oil and cool in a colander or on a sieve in order to stack the fat. Then add walnuts to the chicken fillet, combine the carrots grated on a coarse grater with cheese chips, and mix the beets with garlic and mayonnaise. Salad is laid in layers:

Half prepared beets,
   chicken meat with nuts
   mayonnaise,
   carrots with cheese,
   mayonnaise,
prunes,
   mayonnaise,
   beets with garlic.

Then you need to remove the salad in the fridge for half an hour. After that, sprinkle dill on top of it and serve an original and very tasty salad to the table.

Everyone's favorite salad with vegetables is a permanent dish on the table of any family. It has a simple composition, light taste, low calorie. Eating a snack every day with the original dressing instead of a side dish, you can achieve an impressive weight loss effect. Preparing such light vegetable dishes is extremely simple.

How to cook vegetables salad

Like any dish, cooking vegetable salads begins with a selection of recipes and components. You can cook a snack from raw, boiled, canned vegetables. It is good to mix them with each other, to fill with original sauces or the usual mayonnaise (or light option - olive oil). Try to make simple vegetable salads that can be diversified with exquisite additives - smoked meat, pine nuts, exotic fruits.

From fresh vegetables

A popular dish is a salad of raw vegetables. It looks great on any table (as in the photo), is rich in healthy fiber, contributing to weight loss and rapid saturation of the body. The most popular vegetable recipes from fresh ingredients are:

• salad leaves, cucumbers, tomatoes, Bulgarian pepper - you can fill them with sour cream, olive oil, spices;
• boiled chicken, cherry tomatoes, Chinese cabbage - this is how you get the original Caesar, which needs to be seasoned with white crackers and original sauce;
• fresh tomatoes, mozzarella cheese and basil leaves - elegant Italian caprese;
• bulgarian pepper, cucumber, tomato, red onion, feta and olives are a bright Greek variant.

From boiled vegetables

More high-calorie, but still delicious salads from boiled vegetables. Here you can turn on the fantasy and combine them with canned legumes, mushrooms, boiled or fried meat. The usual dressing mayonnaise is better to replace the original sauce of olive oil, lemon juice and mustard. Here are some examples of appetizing vegetable-based salads with boiled ingredients in the photo and in life:

• Olivier - no holiday can do without him, it combines potatoes, carrots, green peas, meat;
• Herring under a fur coat - a hearty New Year treat, combining boiled potatoes, carrots, onions, beets, eggs and salted fish;
• Mimosa is a tasty dish, distinguished by the presence of boiled potatoes, carrots, onions, eggs, cheese and canned fish;
• Winter salad - the same Olivier, only the meat in it is replaced with smoked ham, boiled sausage or crab sticks.

Dietary salads

Useful information will be recipes, how to cook light vegetable salads. They will become irreplaceable assistants in losing weight, making a side dish for complex meat or fish dishes. Here are some examples of low-calorie vegetable dishes:

• chinese cabbage, garlic, onion;
• tomato, garlic, olive oil dressing;
• radish, parsley, dill;
• green beans, garlic, spices;
• in winter - sauerkraut, carrots, cranberries.

Vegetable Salad Recipes

Today, finding suitable recipes for vegetable salads is easy, because the Internet comes to the rescue. There is such a huge number of options for dishes with step-by-step instructions and photo lessons, that just the eyes diverge. When choosing a tasty snack, one should make a start from the main components, the principles of consistency, and choose unusual recipes for vegetable salads with original components and delicious sauces. Then all the guests and households will be satisfied and will ask for supplements.

Fresh Cucumber Salad

Summer taste has a light salad with fresh cucumbers, radishes and green onions. It invigorates a weakened organism, charges it with a vitamin mood, improves mood. The refreshing taste of the snack will appeal to many, because it is easy to manufacture, has an attractive appearance and juicy aroma. Season it best with vegetable oil, and add zest to it with vinegar.

Ingredients:

• radish - 200 g;
• fresh cucumber - 200 g;
• green onions - 100 g;
• vegetable oil - 50 ml;
• 9% vinegar - 5 ml.

Cooking method:

1. Radish chop rings, chop cucumber, onions chop.
2. Mix all components, sprinkle with vinegar, fill with oil, salt and pepper.
3. Decoration can be made at will with fresh greens.

From tomatoes and cucumbers

The most famous dish, pleasing each family, is considered a light salad with tomatoes and cucumbers. This incredibly easy-to-cook dish helps out when you need to have a quick bite, satisfy your hunger or surprise your guests. If there is a little more time, you can - a complicated version of the traditional dish, pleasing everyone with its Mediterranean taste.

Ingredients:

• cucumber - 2 pcs .;
• tomatoes - 2 pcs .;
• red onions - 1 pc .;
• lettuce leaves - a bunch;
• sweet red pepper - 2 pcs .;
• avocado - 1 pc .;
• pitted olives - 100 g;
• feta or Brynza - 100 g;
• olive oil - 40 ml;
• lemon juice - 40 ml.

Cooking method:

1. Cut the cucumbers into cubes, chop the tomatoes, chop the onion into rings.
2. Lettuce leaves tear, paprika cut into strips, diced avocado.
3. Fet crumbling, cut the olives in half.
4. Mix all the ingredients, dressing with butter sauce, lemon juice, salt, pepper.

Autumn Salad - Recipe

Not only for the winter you can harvest fresh fruit - there is a recipe for how to make a light autumn vegetable salad, which will delight the whole family with its sharp taste. Its difference from winter blanks is the lack of sterilization. Vegetable components finely chopped, filled with marinade and infused day. After that, they can be consumed immediately, serving with meat, fish, poultry.

Ingredients:

• carrots - 2 pcs .;
• sweet pepper - 2 pcs .;
• white cabbage - forks;
• cauliflower - head;
• cucumber - 1 pc .;
• bitter pepper - pod;
• vegetable oil - half a glass;
• vinegar - ¼ cup;
• water - liter;
• sugar - 50 g;
• salt - 50 g;
• dill - a bunch.

Cooking method:

1. Cabbage chop white cabbage, disassemble cauliflower into florets, boil in salted water.
2. Coarsely carrots, paprika cut into strips, cucumbers into half rings, chop the dill.
3. Make a marinade: mix the oil with water, sugar, salt, crushed bitter pepper. Boil, pour vinegar.
4. Pour marinade on the vegetable mixture, cover with lid, marinate for 24 hours.
5. Serve autumn snack with warm boiled potatoes, rice, buckwheat.

Fresh Tomatoes

Fresh tomato salad has a light sweetness and a pleasantly refreshing taste. You can cook it with the addition of soft creamy mozzarella cheese and fresh basil leaves. A dish seasoned with balsamic vinegar and olive oil will be a wonderful Caprese snack, which is so loved in Italy for its pleasant taste and color, reminiscent of the colors of the flag.

Ingredients:

• tomatoes - 2 pcs .;
• mozzarella - 60 g;
• basil - 4 leaflets;
• olive oil - 30 ml;
• balsamic vinegar - 25 ml.

Cooking method:

1. Tomatoes with cheese cut circles, basil tear hands into small pieces.
2. Put on a plate, alternating tomatoes with cheese, sprinkle with basil on top.
3. Sprinkle over the vegetables and on the edges of the plate with a mixture of olive oil and vinegar.

Cabbage salad

Low-calorie different vegetable salad with Chinese cabbage. This useful ingredient has only 35 calories per 100 g, which makes it stand out among all other vegetable specimens. To diversify the cabbage and make it more pleasant to serve and to taste, corn, sweet oranges and green onions are added to it. The dressing is a mixture of vegetable oil with soy sauce, so that the need to pickle snacks disappears.

Ingredients:

• chinese cabbage - half a kilo;
• canned corn - 100 g;
• green onions - 50 g;
• oranges - 2 pcs .;
• soy sauce - 15 ml;
• vegetable oil - 45 ml.

Cooking method:

1. Chop cabbage, cut orange, chop onion.
2. Mix the ingredients, fill with a mixture of butter and soy sauce.

From cabbage with tomatoes

A delicious dish rich in vitamins is cabbage salad with tomatoes, which serves as an excellent side dish for boiled meat, fried fish or smoked chicken. In it the tenderness and delicacy of cabbage leaves is underlined by the juiciness of tomatoes and the spicy sharpness of apple vinegar. This dish will appeal to all family members.

Ingredients:

• white cabbage - 0.3 kg;
• onions - 1 pc .;
• tomatoes - 5 pcs .;
• vegetable oil - 60 ml;
• apple vinegar - 20 ml.

Cooking method:

1. Cabbage chop, mix with vinegar, salt, mash your hands, leave for 10 minutes to release the juice.
2. Shred the onion into half rings, cut the tomatoes into slices.
3. Mix all ingredients, fill with oil.

With tuna

A useful vitamin dish will be a vegetable salad with canned tuna, which is called Niçoise. Due to the combination of fresh ingredients with pleasant oily fish, a light but nourishing dish is obtained, which is ideal instead of lunch or dinner. To diversify the taste of the snack, it is seasoned with greens of basil, garlic and pine nuts. You can add capers, olives or pesto sauce.

Ingredients:

• canned tuna - 90 g;
• tomatoes - 3 pcs .;
• cucumber - 1 pc .;
• bulgarian pepper - 100 g;
• garlic - a slice;
• basil - bunch;
• salad leaves - 3 pcs .;
• pine nuts - 20 g;
• lemon juice - 50 ml;
• olive oil - 75 ml;
• sugar - 3 g;
• a mixture of peppers - 3 g

Cooking method:

1. Mash the fish with a fork in a jar, mix with oil.
2. Cucumber cut into cubes, tomatoes, slices, pepper slices, chop the greens, crush the garlic.
3. Mix the vegetable ingredients with fish, salt, pepper, sweeten.
4. Tear up the lettuce leaves with your hands, put them on a plate, lay the vegetable mixture on the top, sprinkle with lemon juice, and fill with oil.
5. Decorate with pine nuts, sprinkle with herbs.

With shrimps

A spectacular festive dish will be a salad with shrimps and vegetables, which will combine the delicious taste of seafood with refreshing vegetables. The secret of cooking is to use several types of lettuce leaves - lettuce, iceberg and sorrel. It turns out a rich dish that looks appetizing, has an incredible aroma and makes you want to try it.

Ingredients:

• cucumber - 1 pc .;
• tomato - 2 pcs .;
• bulgarian pepper - 1 pc .;
• lettuce - 2 pcs .;
• iceberg - bundle;
• sorrel - bunch;
• red onions - ½ pcs .;
• shrimp - 200 g;
• spring onions - 2 stalks;
• dill, parsley - a bunch;
• olive oil - 40 ml;
• mustard seeds - 10 g;
• white wine vinegar - 30 ml.

Cooking method:

1. Tear up lettuce leaves, cut tomatoes into slices, cucumber into circles, pepper into strips, onion into half rings, chop greens.
2. Boil shrimp, remove the shell, cool.
3. Make a sauce of oil, mustard, vinegar, salt and pepper.
4. Mix all the ingredients, dress with sauce, put the shrimp on top.

With Chiken

An excellent hearty dish would be a salad with chicken and vegetables, for the preparation of which it is better to use fillets or not too fat thighs. Chicken can boil, fry in butter or bake. The following recipe uses cheese and dried bread, which gives the snack a richer flavor.

Ingredients:

• chicken breast - 250 g;
• fresh cucumber - 200 g;
• white Cheese - 100 g;
• tomatoes - 2 pcs .;
• long loaf - 2 pieces;
• mayonnaise - 50 ml;
• lettuce leaves - a bunch.

Cooking method:

1. Tomatoes cut into slices, cucumber half rings, cheese, diced, tear the leaves.
2. Boil the breast, disassemble the fiber, lightly fry.
3. Cut the loaf into cubes, fry in a dry frying pan for 3 minutes.
4. Mix all ingredients, season with mayonnaise, salt.
5. Serve immediately so that the loaf does not soften. Instead of chicken, you can use boiled tongue, beef, pork or turkey.

With cheese

Salad from fresh vegetables with cheese has a very pleasant creamy taste. For its preparation, you can take any kind of cheese and any greens, but a particularly tasty option would be a combination of green beans with a soft goat pecorino. Seasoned with lemon juice with olive oil and spices, the appetizer acquires a new mild flavor, rich aroma and appetizing appearance.

Ingredients:

• green beans - 0.3 kg;
• goat cheese - 100 g;
• asparagus - 2 bunches;
• olive oil - 50 ml;
• lemon juice - 20 ml.

Cooking method:

1. Make a sauce of lemon juice, oil, salt, pepper.
2. Boil the asparagus for 2 minutes, rinse with cold water, marinate in the sauce.
3. Boil beans for 5 minutes, cool.
4. Mix the ingredients with the crumbled cheese, pour the sauce.

Vegetable salads for weight loss - cooking secrets

Ideal dishes for those who are on a diet and seeking to lose weight, will be options for vegetable salads. Here are some secrets of cooking low-calorie snacks:

1. Not every vegetable component is suitable for making slimming snacks - boiled potatoes, beets, carrots have a high glycemic index, so they cannot be used. However, remember that beets can help if you need a light laxative effect.
2. It is also undesirable to add salted, pickled vegetables to slimming dishes - they retain body fluids and whet their appetite.
3. The ideal components will be beans, tomatoes, zucchini, pumpkin, pickled in winter or fresh cabbage in summer. They help to count how many calories in a vegetable salad, because their caloric content is only 35-50 kcal per 100 grams.
4. Cucumbers, radishes, radishes, celery and bell peppers can be helpers losing weight. They are ideally combined with any greens.
5. The best dressings for vegetable salads will be half a teaspoon of vegetable oil, apple cider vinegar, lemon juice or pomegranate, mustard. You can not fill salads for weight loss with mayonnaise, it is allowed to mix sour cream with ryazhenka or kefir.
6. To lose weight, you need to eat a serving of raw vegetables daily. So the body will receive fiber, which will digest for a long time, will give a signal to the brain about saturation, which will drown out hunger for a long time.

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