Salads without mayonnaise are a large number of simple recipes for delicious salads in which there is absolutely no product harmful to the figure. We have collected 7 of the most delicious salad recipes without mayonnaise.

1. Vegetable salad with olives and feta

Ingredients:

• tomatoes,
• cucumbers,
• bell pepper
• feta - 200 g
• 15 pitted olives,
• greens to taste
• salt,
• pepper,
• 3 tablespoons vegetable oil
• 2 tablespoons lemon juice.

Preparation:

Cut cucumbers into strips, tomatoes into cubes. The seeds must be removed from the pepper and cut into strips. To make a delicious dressing, you need to mix lemon juice and oil. Add pepper and salt. Mix tomatoes, cucumbers, chopped peppers with dressing. Finely chop the washed greens.

Mash feta cheese with a fork and add herbs to it. Form balls from the resulting mass. Put an olive inside each ball. Put the salad in a salad bowl and decorate with feta balls.

2. Vegetable salad "Tsvetnoy"

Ingredients:

• Peking cabbage - 200g
• Cucumbers - 200g
• Carrots - 100g
• Canned corn - ½ can
• Lettuce leaves - ½ bunch
• Salt to taste
• Vegetable oil - to taste

Preparation

Clear the work surface for the ingredients for the vegetable salad. You will need 200g of Chinese cabbage, on average 3 cucumbers (200g), one carrot (100g), lettuce, canned corn, vegetable oil Take a wooden cutting board and cut the Chinese cabbage into small squares. Before doing this, rinse the cabbage leaves under running water to clean them of dust and dirt. Wash the cucumbers, if desired, peel them completely. Cut off the tips from the cucumbers as they can taste bitter. Cut the cucumbers into small cubes.

Peel the carrots and wash. Cut into small cubes on a cutting surface. You can also grate the carrots on a coarse grater for convenience. Rinse the fresh lettuce leaves and cut into large pieces. You can also skip the knife and just gently tear the lettuce leaves directly into the salad bowl and transfer all the chopped ingredients to a deep salad bowl: carrots, cucumbers, Chinese cabbage, lettuce. Add the canned corn, stir well. Season the salad with vegetable (or olive oil), salt and pepper to your taste.

3. Cucumber, cabbage and corn salad

Ingredients:

• Cucumbers - 200g
• White cabbage - 100g
• Canned corn - ½ can (150g)
• Vegetable oil - 3 tablespoons
• Lettuce leaves - 1 bunch
• Salt to taste

Preparation:

On the work surface, place the ingredients you will need to make the salad: cucumbers, cabbage, canned corn, lettuce, salt and vegetable oil. Wash the cucumbers, cut off the ends (if they taste bitter). You can peel the skin completely if you wish, but this is not necessary. Cut the cucumbers into strips: first along the stripes and then across. Chop the cabbage and squeeze with your hands as it should. It will drain the juice and soften in the salad. You can shred cabbage either finely or coarsely, depending on your preferences.

Rinse the lettuce leaves from dust and dirt. Shake off the water and cut, not very large. You can also do without a knife by tearing the leaves with your hands. Place chopped vegetables and canned corn in a deep salad bowl. Salt the salad to your liking, season with vegetable oil and mix well. Do not overdo it with butter, lettuce should not float in it.

4. Crunchy salad

Ingredients:

• 200 g white loaf
• 250 g chicken fillet
• 150 g cheese
• 300 g cucumbers
• 150 g onions
• 1 bunch of green salad

Refueling:

• 4 tablespoons vegetable oil
• 3 cloves of garlic
• 1 tbsp vinegar 6%
• pepper

Preparation:

Boil the fillets until tender (cook for about 20 minutes after boiling). Then cool the meat and take it apart into fibers. Now cut a white loaf into cubes and fry it until golden brown.

Cut the cucumbers into strips. Also cut the onion into half rings. If you bought bitter onions, then first pour boiling water over it, leave it for 10 minutes, then drain the water, rinse the onion in cold water. Then grate the cheese (use a fine grater for this).

Next, you need to make a refueling. You need to mix vinegar, salt, vegetable oil, pepper, and squeeze garlic into the mixture. You can tear the salad with your hands. Then add the cucumbers, chicken fillets, onions, cheese and the croutons and dressing, we recommend adding the croutons before serving to keep them crispy.

5. Spicy carrot salad

Ingredients:

• Carrots 500 g
• Cucumbers 200 g
• Garlic wedges 1 pc.
• Fresh ginger 3 cm
• Soy sauce 50 ml
• Sesame oil 40 ml
• Sesame 20 g

Preparation:

Cut the carrots into thin strips, but you can grate them with the grater used to make Korean carrots. Then cut the cucumber into thin slices and add it to the carrots. Peel fresh ginger and garlic. Chop the garlic into small pieces, and grate the ginger on a fine grater. Then grind everything well in a mortar until you get a homogeneous mass. Then add oil, soy sauce and mix well. Pour the dressing into the salad, mix, let stand for about 30 minutes. in a cool place. Serve the carrot salad sprinkled with sesame seeds.

6. Korean-style seaweed and carrot salad

Ingredients:

• Cabbage with garlic - 0.5 kg,
• Korean carrots - 0.5 kg,
• Canned green peas - 250 grams,
• Canned corn - 3 tablespoons,
• Bulgarian red pepper, olives, dill - for decoration
• Korean carrots - 0.5 kg:
• Garlic - 2 cloves
• Vinegar 9% - 1.5 tbsp l.
• Olive oil - 3 tbsp l.
• Paprika - 0.5 tsp
• Onions - 1/4 pcs.

Preparation:

To make Korean-style carrot salad, make the carrots first.

Peel, wash and grate the orange vegetable. You can also chop carrots in a blender. Place the shredded vegetable in a glass or enamel bowl and peel and chop the garlic using a press or grater. Mix it with carrots. Season the mixture of vegetables with vinegar and mix thoroughly.

Experiment and add apple cider vinegar instead of the usual. Place a heavy-walled skillet over high heat, add olive oil and let it froth well. Pour paprika into a frying pan, reduce heat, and simmer in oil for 60 seconds. Thanks to the red pepper, the oil acquires a pleasant aroma, and the paprika will lose its sharpness. Peel the onions, wash, cut into small cubes and simmer in a pan for a few minutes until golden brown. Strain the olive oil to remove the onions.

It can negatively affect the taste of carrots and spoil them. Send the oil to the carrots, mix, cover and let it brew for a whole day. After 24 hours, you can start preparing the salad. If the seaweed is already ready or even with additives it is good. Otherwise, rinse it well several times and let the water drain. Transfer the cabbage to a deep bowl.

Add ready-made Korean carrots to it. Put the green peas and corn on a sieve, when the juice drains from them, pour the ingredients into the salad. Mix all the products well. Wash the sweet pepper and cut into random pieces. Dry the olives; if there are pits, remove them. Wash and cut the dill sprigs.

Garnish the prepared salad with pieces of bell pepper, olives and dill.

7. Italian salad

Ingredients:

• Peking cabbage leaves - 15 pcs.
• Arugula - 1 bunch
• Red sweet onion - 1 head
• Cherry tomatoes - 10 pcs.
• Olive oil - 20 ml
• Lemon juice

Preparation:

Cut the onion into half rings, drizzle with a mixture of lemon juice, oil and salt. Toss the chopped Chinese cabbage, arugula, tomatoes and onions. Pour the dressing mixture over the salad.

There are a great many recipes for salads, simple and tasty, flaky and complex, with meat, fish, mushrooms. But salads without mayonnaise, light and low-calorie, are especially popular. You will also find such recipes with photos in our section, and you can cook these simple, tasty and healthy dishes at home.

Salads without mayonnaise are often prepared by those who follow the figure, eat right, because it is clear that there is nothing useful in mayonnaise. Such dishes are usually seasoned with healthier sauces based on olive oil, lemon juice, ground flax seeds, sesame seeds, and so on. Nearly all vegetable salads benefit greatly from light dressings that are digestive and healthy.

Often people are looking for salads without mayonnaise for a festive table, especially if the majority of women, children and elderly people are at the table. As an addition to hearty main courses, meat and fish cuts, such light salads do not overload the stomach and do not create discomfort after a feast.

In our section you will also find recipes for simple and delicious salads without mayonnaise for the New Year's table - after all, it usually contains many different hearty goodies, which are abundant and so heavy on the stomach, where else can you add complex layered mayonnaise salads to them. Dressing is especially good for such salads: lemon juice is squeezed out, olive oil is poured into it, dried oregano is poured in, you can squeeze garlic if desired, add capers, and you will get a healthy and tasty dressing for any light salad.

Look in the heading for a recipe for a salad with chicken breast, green peas and baked peppers, an option with tomatoes, eggs and cucumber, delicious mushroom salads that do not contain mayonnaise, but only healthy dressings, with the addition of nuts, sesame seeds and cheese, etc.

For the festive table, you can prepare a salad with seafood, which includes salmon and shrimp, it is seasoned with soy sauce in combination with olive oil. Healthy, tasty and easy on the stomach. You can also make a delicious salad with cottage cheese and chicken by adding lettuce leaves and green onion feathers. It will be good to put a mushroom salad with Chinese cabbage and carrots on the table and season it with olive oil. Tasty, simple and low in calories.

Also, the series of salads without mayonnaise includes dishes with pickled mushrooms, green onions, tomatoes, basil and parsley, cilantro gives a certain piquancy, try these options, and you will understand that they are much better and healthier, do not overload the stomach and comfort in use.
Also, salads can be seasoned with sour cream or sour cream sauces, which add mustard, lemon juice, garlic, olive oil. It turns out spicy, low-calorie, and more useful than with mayonnaise.

You can make a very light and delicious salad with arugula, feta cheese, shrimps and an apple, you get a healthy light dish that diversifies the table and pleases guests. All these options are good for a festive table, because they go well with other dishes on the table, and guests will not suffer from indigestion after your plentiful feast. And every hostess always wants to feed the guests hearty and tasty. Enjoy your cooking!

Hello dear hostesses!

We offer you a selection of exquisite salads without mayonnaise, which are suitable both for every day and will be able to decorate your festive table with dignity.

To quickly navigate through the article, use the links in the blue frame:

Italian Caprese salad classic recipe

A simple yet sophisticated salad, a favorite on the festive table.

The salad is decorated in the colors of the Italian flag, but at the same time perfectly repeats the traditional New Year's scale.

Therefore, it looks great on the New Year's table. And his taste is amazing!

Ingredients

• Mozzarella cheese (large) - 2 pieces
• Medium tomatoes - 4 pieces
• Fresh basil leaves - bunch
• Extra virgin olive oil (unrefined)

Preparation

Remove the mozzarella from the brine, dry a little. Cut into even, nice slices.

If you have it unsalted, add a little salt.

Cut the tomatoes into nice slices. Sprinkle them with balsamic vinegar for a sophisticated flavor.

Place everything on a plate, alternating between cheese and tomatoes.

Decorate with basil leaves and lightly drizzle with olive oil.

Salad ready! What a beautiful and noble taste he is!

German potato salad

Really delicious salad, which is especially popular with men, because it is a salad with meat.

At the same time, it is very beautiful and tasty, it will not lie on the festive table!

Ingredients

• Potatoes - 500 g
• Onion - 1 piece (large)
• Jar of pickled cucumbers (750 g)
• Bacon - 80 g
• Sausage - 150 g
• Parsley
• Ground black pepper
• Vegetable oil

Preparation

Cut the onion into thin half rings, add salt and fill it with cucumber marinade (from a jar of cucumbers).

Cover with a lid and leave to marinate for half an hour.

Boil the potatoes in their skins, then peel and cut into pieces.

Add a tablespoon of vegetable oil to the potatoes and stir. For the salad, the potatoes must cool completely.

Cut the cucumbers into slices, not too thick, but not thin either.

Cut the bacon into small slices.

We do the same with sausage.

Fry the bacon for about 5 minutes. Take it out of the pan.

We will also fry the sausage on the fat melted from the bacon, for about 3 minutes. No need to fry it too much.

Let's start collecting our salad!

Squeeze the onion from the marinade and place in a bowl.

Add potatoes, cucumbers, sausage, bacon and chopped herbs to it.

Pepper our salad a little and season it with a mixture of marinade and vegetable oil (1 tablespoon of both).

We mix all this well and can be served!

Well, very tasty, and even satisfying!

Don't miss the great selection for a beautiful figure!

Adam and Eve salad

Another very wonderful salad with an original dressing and a delicate taste!

If you want to surprise your guests, be sure to cook it. See the recipe in this video:

An elegant, bright and delicious salad!

Ingredients

• Tomatoes - 3 pcs (large)
• Purple onion - 1 piece
• Hard cheese or feta - 150 g
• Black olives - 1 can
• Basil, parsley
• Lemon juice - 1 tbsp l.
• Vegetable oil - 3-5 tbsp. l.
• Salt to taste

Preparation

Cut the tomatoes into slices. Chop the purple onion into half rings.

For this salad, we choose the purple onion for its soft, sweet taste.

Cut the cheese into 1 cm cubes. Cut the herbs.

Mix everything in one container. Season with salt, sprinkle with lemon juice and season with vegetable oil.

Fresh and tasty in summer, and most importantly - good for health and shape!

Yum-Yum salad with mushrooms and beans

Ingredients

• Red beans (canned) - 1 can
• Champignon mushrooms (fresh) - 400 gr
• Pickled cucumbers - 2-3 pieces
• Onions - 2 pieces
• Salt - 1/3 tsp. L
• Greens - 1 bunch
• Vegetable oil - 3-4 tablespoons

Preparation

Chop the onion finely and fry it over medium heat until translucent.

Cut the mushrooms into strips and add to the onion. Season with salt and pepper to taste, you can add chopped garlic.

Fry everything together for another 10 minutes until the mushrooms are done.

Then put them in a bowl and let cool slightly.

At this time, chop the pickled cucumbers and add them to the mushrooms.

Open the jar of beans, drain and rinse the beans, then add them to the above ingredients.

Chop the dill there, add salt and season the salad with vegetable oil.

Mix and you're done!

Chicken and egg pancakes salad without mayonnaise

Wonderful, easy option with soy sauce dressing that gives it that special flavor.

Ingredients

• Eggs - 3 pieces
• Boiled chicken fillet - 1 pc
• Fresh cucumber - 2 pieces
• Young zucchini - 1/4 pieces
• Onions - 1/4 pieces
• Green salad - 3-4 leaves

For refueling:

• Vegetable oil - 3 tablespoons
• Soy sauce - 3 tbsp
• Garlic - 2-3 cloves
• Salt, pepper (to taste)

Preparation

First, let's make some egg pancakes. They are made very simply: break 1 egg into a bowl, add some salt, shake. And bake 1 pancake in a frying pan, literally a couple of minutes on each side.

Since we have 3 eggs, we get 3 thin pancakes.

Cut the chicken breast and take it apart into fibers to get fine enough.

Cut the cucumbers into strips.

We take a young zucchini and also cut into strips. This is a rather unusual ingredient in salads, if you do not like this vegetable, then you can do it without it.

But, in fact, in this version, the zucchini turns out to be very tasty thanks to the special dressing, so we advise you to try it.

Chilled egg pancakes are also cut into strips.

The onion should be finely chopped and covered with boiling water for 5-10 minutes so that its obvious bitterness goes away. Tear lettuce leaves into small pieces with your hands.

Collect all ingredients in one bowl.

Now let's make the gas station. To do this, combine vegetable oil, soy sauce and garlic, salt and pepper as desired, and season salad with this mixture.

Salad ready!

Beef liver and mushroom salad

Cooking, see this video tutorial:

Greek salad with fetaxa classic recipe

One of my favorite salads, it has a large number of fans and this is no accident!

Its taste is simply magical, besides, it is really healthy and vitamin.

Ingredients

• Fresh small cucumbers - 5 pcs
• Fresh tomatoes - 3 pieces
• Sweet Bulgarian pepper - 1 piece
• Half red onion
• Pitted olives - 10-15 pcs
• Fetaxa - 100-150 g
• Garlic - 1-2 cloves
• Salt - 1 tsp
• Lemon juice or wine vinegar - 1 tbsp l
• Extra Virgin Olive Oil - 4 tablespoons l
• Freshly ground black pepper - 1/2 tsp
• Dried oregano - 1/2 tsp

Preparation

All vegetables for salad are cut coarsely. So they stay more tasty and juicy, and at the same time less juice is released outside. The salad will not be watery.

So we cut the cucumbers into plump semicircles, the tomato into slices.

The bell pepper must be removed from the seed box and cut into squares. Use different colors of peppers to make the salad brighter.

Place the chopped vegetables in a shared bowl and stir gently.

Important: we do not mix it anymore, we just put all the other ingredients on top.

Chop the red onion into half rings.

Put the salad in a dish on which it will be served. Put onion half rings on top.

Prepare a dressing with olive oil, lemon juice, salt and pepper + squeezed garlic. We will pour this fragrant substance on our salad.

Cut the cheese into cubes about 1-1.5 cm. And place it on top of the salad.

Sprinkle our dish with scented oregano and garnish with olives on top of the vegetables.

Mediterranean bright and fresh food is ready!

Pink salad with sour cream dressing

Do you want to surprise your guests with something unusual? Try to cook just such a beauty - a turtle, pink, elegant and very tasty!

The recipe in this video:

Festive salad Sir

Well, this is generally pure luxury. A rich, representative salad with a multifaceted taste - the king of any festive table!

Ingredients

• Cured ham - 10 layers
• Cream cheese - 100 g
• Cherry tomatoes - 150 g
• Salad mix (arugula, iceberg, basil, etc.)

For the Venegret sauce:

• Garlic - 1 clove
• Olive oil - 1 tbsp l
• Dijon Grain Mustard - 1 tsp
• Balsamic vinegar - 1 tsp
• The juice of half a lemon
• Salt, pepper, sugar to taste
• Cashew nuts or roasted pine nuts

Preparation

Let's start by preparing the dressing.

Crush a clove of garlic into a bowl, add salt, pepper, sugar, 1 tsp each (or less, to taste), the juice of half a lemon, a teaspoon of balsamic vinegar, a tablespoon of olive oil, a teaspoon of Dijon mustard granular, stir.

The sauce is ready, set it aside for now to infuse.

Now we take the ham slices. Put a slice of cream cheese in each and roll it up with a roll to make a tube with a filling.

We cut each tube in half so that they are not too long.

Place the herbs on a plate with a pillow. It can include a variety of lettuce leaves, arugula, basil, Chinese cabbage, and more.

Place the halved cherry tomatoes on top of the greens.

Also lay the stuffed ham rolls on top.

Top the salad well with the prepared sauce and sprinkle with the cashews and toasted pine nuts.

Broccoli salad.
Throw broccoli into boiling water, water to a boil, no more, discard in a colander.
Further into a saucepan of vegetable oil generously, you can go to the sky. a saucepan, so that half a centimeter to the bottom, heat the oil, there hot or allspice pepper as you want, 1 minute, then there broccoli, there are chopped garlic a couple of three cloves, and there are 2 tablespoons salty soy sauce, we have Chin-Su 1 - 2 min, another one is not sweet, but not Heinz. it's all for a pack, it turns out not like a mess, but a little dense, very tasty.

Lettuce salad.
You will need - 100 g of boiled sausage, 1 green cucumber, lettuce, green onions, dill, 40 g of pitted pickled olives, vegetable oil, olive oil, salt.
Cut the boiled sausage and cucumbers into small strips. Fry the sausage in vegetable oil. Tear or cut the lettuce leaves. Finely chop the olives and herbs. Mix everything, salt and season with olive oil.

Gourmet salad
100g salted fern, 100g krill meat, 200g potatoes, 100g onions, 80g butter, 100g tomato sauce, herbs, spices.
Lightly sauté krill meat in butter or margarine and combine with sautéed, finely chopped onions. Separately fry the potatoes, cut into medium cubes until half cooked, and add to the krill and onions. Soak the salted fern, changing the water, for 2 hours, then boil for 12-15 minutes, cool, cut into small pieces. Combine everything, add tomato sauce and simmer until cooked for 15-20 minutes.

Fern salad
Ingredients: fern, onion, garlic, soy sauce, spices.
The salted fern is soaked in cold water for 12 hours. Then it must be washed, cut off the hardened parts, cut the stems 3-5 cm long and boil for 25-30 minutes. In hot sunflower oil, fry the onion cut into half rings, add the fern and simmer for 10 minutes over low heat, add spices: soy sauce, red pepper, black pepper, ajino-moto, garlic, salt as needed. Simmer for another 5 minutes. You can cook with meat, then fry the meat cut into thin strips first, and then add the onion and so on ....

Lentils with carrots and onions

A very simple, quick and satisfying (like any legume) recipe. Good for a lean table - tasty and satisfying.
Green lentils 1 glass
Water 2 cups
Medium carrots 1 pc
Medium head onion 1 piece
Garlic 3-4 cloves
Salt
Vegetable oil
Spices, herbs
Place the washed lentils in a saucepan with salted water, bring to a boil and cook over low heat for 20 minutes. (Or as indicated on the package)
At this time, peel the onions and carrots, cut the onions into cubes, grate the carrots on a coarse grater. Saute onions and carrots in vegetable oil, lightly salt, sprinkle with spices or herbs (I used dried basil).
If necessary, drain the excess liquid from the finished lentils, add onions and carrots, chopped garlic, mix everything.
Garlic is an essential ingredient. It gives the fresh lentils a very appetizing aroma.

Lentil salad
Boil 330 gr. green lentils with 4 finely chopped green onion feathers, 2 cloves of garlic, a slice of butter in chicken broth that completely covers the lentils. Cool, drain if necessary. Add 1 tbsp of red wine vinegar, 2 tbsp. l olive oil, 1 finely chopped baked bell pepper and a handful of crumbled feta cheese (or feta cheese). Serve with rocket salad.

Bean salad with kirieshki.
Beans (boil), onions and carrots - stew in vegetable oil, then mix everything, add "kirieshki" and a little garlic (through a garlic press). Proportions "by eye".

Korean bean salad.
Boiled beans, fried onions with carrots (grate or cut into small strips), boiled eggs, canned fish (such as "Mackerel" or "Saira" in oil). You can also add greenery for beauty and piquancy.

Beet beet salad.
Boil carrots, beets (beets), cut into cubes. Add finely chopped onion, herbs, cut fresh cucumber into very small cubes, beans. Fill everything with kefir. Spice add a little black pepper and dried basil and salt to taste.

Beans salad with fresh tomatoes.
Beans, fresh tomatoes in small cubes, grated cheese, herbs, a little garlic (as many as they like) season with tomato ketchup + sour cream or mayonnaise or kefir. You can also add mustard and horseradish, but this is not for everybody, try to fill a couple of spoons there a little, if you like it, you can fill the whole salad.

Sorrel, spinach and celery salad.
Ingredients:
- 100 g sorrel,
- 100 g spinach,
- 200 g green lettuce,
- 2 stalks of stalked celery,
- 3 sprigs of dill,
- parsley,
- 1 clove garlic,
- salt.
For refueling:
- 2 tsp currant jam
- vegetable oil 1 tablespoon,
- 1 tbsp. l. Cream,
- 0.5 tsp white pepper,
- 0.5 tsp Cumin.
Wash and dry the sorrel, spinach and lettuce leaves thoroughly. To make the salad more tender, cut a hard core from the base of the sorrel and spinach leaves. Cut all the leaves into thin strips. Wash, dry and chop the parsley and dill. Wash the celery, chop finely. Peel and chop the garlic. Add all the herbs, celery and garlic to a large bowl, season with salt and stir gently. Cover with cling film and let stand for 15-20 minutes. Prepare the dressing. Mix currant jam with vegetable oil (preferably olive oil) and cream. Add white pepper, cumin and salt. To stir thoroughly. Stir the salad again and serve. Serve the gas station separately. This salad can be seasoned with any sour jam, such as cranberry jam.

Summer salad
- 2-3 tomatoes
- 1-2 cucumbers
- medium onion
- 1-2 cloves of garlic
Chop everything, and the garlic is very fine, but do not crush. Season with salt, sprinkle with ground black pepper and add vegetable oil. Mix.

Pear and goat cheese salad
Ingredients: 150 g of cola hands, 3 sweet pears (for example, a conference), 1 lemon, 50 g of goat cheese, 1 teaspoon of cane sugar, some pine nuts, 2/3 cup of dry white wine.
Preparation:
1. Rinse and peel the pears. Cut into 4 pieces and core. Cut each quarter into small pieces. Sprinkle with lemon juice to keep the pears from darkening and enrich with citrus aroma.
2. Prepare the syrup. To do this, heat a frying pan and pour the wine into it. Add sugar, stir until dissolved, reduce heat and evaporate the wine by a third.
3. Transfer 2/3 of the chopped pears to a frying pan - the rest will come in handy fresh. Cook until the pears are soft and the wine is almost completely evaporated.
4. Put the washed and dried cola on the plates, on top - caramelized pear, then fresh pear, goat cheese. Drizzle with olive oil, sprinkle with lemon juice and sprinkle with pine nuts.

Sauerkraut salad with apple

Add chopped fresh Semerinka apple to the sauerkraut, pour over with vegetable oil, mix.

Cucumber salad with mustard dressing
2 cucumbers
1.5 tsp mustard
1.5 tsp honey
1 tsp vinegar
1/4 tsp Sahara
3 tbsp chopped dill
2 tsp salt
Cut the cucumbers into slices and fold into a bowl in layers, sprinkle each layer with salt. Refrigerate for 2 hours. Then rinse the cucumbers under cold water, squeeze out slightly excess liquid with your hands, blot the cucumbers with a paper towel. In a salad bowl, mix the dressing ingredients and add the cucumbers.

Arugula salad with seeds

A bunch of arugula
Sunflower seeds
Parmesan cheese
Olive oil
Tear the lettuce leaves into 3-4 pieces with your hands, cut the cheese into thin strips (leaves), sprinkle with oil, add a little salt and sprinkle with sunflower seeds.

Caesar salad"
2 cloves garlic, minced
6 tablespoons olive oil
3 slices of white bread
2 tablespoons lemon juice
1 tbsp Worcestershire sauce
salt and pepper
1 head of green salad
2 eggs, boiled for 1 min
4 tablespoons grated Parmesan cheese
1.Put the garlic in olive oil and leave for 3-4 hours. Drain the oil into
a bowl.
2. Cut the bread into 5 mm cubes and sauté in 4 tablespoons of garlic oil until golden brown. Pat dry on paper kitchen towels.
3. Combine remaining butter with lemon juice, Worcestershire sauce, salt and pepper.
4. Tear the salad into pieces and place in a salad bowl. Pour the prepared dressing and mix.
5. Break the eggs on top, scraping off the whites from the shell and stir to combine the egg with the dressing. Add cheese and croutons before stirring again.
Did you know that lettuce and other greens are usually cut if the greens are used immediately, as they will give juice, and they are torn by hand when they are not going to use them immediately, for example, in salads. Although, they say that Italians always pick greens with their hands.

Greek salad
1.tomatoes
2.cucumbers
2. cheese
4. olives
5. greens to taste
6.salt, pepper
7. olive oil

Greek salad.
Very famous. Fresh cucumber, tomato, feta cheese, olives or olives (who likes what). Dressed with olive oil. But I also add balsamic vinegar for pungency.

Spinach and tomato salad.
For 4 servings spinach 200g., 5 sprigs of dill, large (juicy and sweet) tomatoes 3 pcs., Boiled eggs 3 pcs., Lemon juice 2 tbsp. spoons, sour cream (fat, thick and sweet) 5 tbsp. spoons, salt and pepper to taste.
Rinse the spinach, dry and chop finely. Rinse the tomatoes, cut into thin slices. Transfer vegetables to a platter by adding the sliced ​​eggs. For the sauce, mix sour cream with lemon juice, salt and pepper. Pour the sauce into the salad, stirring very gently and refrigerate.

Cherry tomato salad
halved cherry tomatoes
arugula
thin cheese plastics
boiled quail eggs (in half)
olive oil + dry herbs for salads (whatever seasoning you like)

Vegetable salad with sweet ginger dressing

Ingredients: For 8 servings:
3 large lemons
1 garlic clove, peeled and chopped
1 inch piece of ginger, chopped
2 tsp honey
1 tsp sugar
5 tablespoons olive oil
1 red pepper, seeded and cut into cubes
100g bean sprouts, rinse and rinse
1/4 savoy cabbage, finely chopped
1 raw beetroot, peeled and cut into thin cubes
1/2 cucumber, cut into thin cubes
1 carrot, peeled and cut into cubes
100 g peanuts, fried without oil and finely chopped
Directions: This is a very refreshing and tender salad - delicious to garnish with fish cakes or the next day with cold meats.
Gently cut the zest from the lemons with a sharp knife and cut the white pulp from the zest. Cut the lemons in half and squeeze out all the juice. Put juice, zest, garlic, ginger, honey and sugar in a saucepan, bring to a boil and cook for 4-5 minutes, until it is half boiled down. Season with salt and pepper, let cool, pass through a sieve into a bowl. Whisk and add olive oil.

Pink tomato salad

500 g pink tomatoes
2 onions
1 tsp salt
1 tsp Sahara
0.5 tsp ground black pepper
70 g vegetable oil
Coarsely chop the tomatoes. Cut the onions into half rings.
Mix salt, sugar, pepper and oil. Pour the dressing over the tomatoes and mix everything well. Leave the salad for 15 minutes to juice.

Carrot and cabbage salad
Carrots + fresh cabbage, season with oil + a spoonful of apple cider vinegar + salt.

Grated carrot salad with raisins
grated carrot salad with raisins and walnuts, seasoned with sour cream.

Carrot salad
Take 6 carrots three on a grater (as for Korean thin strips)! Next, cut 4 onions into strips and simmer in a pan in sunflower oil (150 ml).
Salt the carrots, pepper with red pepper and add 9% vinegar 1 tsp. While the onion is hot, add it to the carrot, mix thoroughly, let it brew. And we eat with great pleasure. I love this salad very much.

Carrots with oranges
I really like carrots with oranges, raisins and sour cream. Very juicy.

Carrots with walnuts and honey
Sweet salad: carrots, grate apples, season with honey and walnuts (you can add cream).

Carrot + apple
In a fine grater carrot (s), apple (s), a little sugar and a little sunflower oil.

Black radish + carrots
Finely grated black radish + finely grated carrots, sour cream, salt. You can have more carrots, it is like a filler.

Spicy pickled cabbage.

This spicy marinade is very popular in many regions of China, especially in Hangzhou.
This is one of the eastern Chinese cities for delicious food. You can
use other vegetables along with cabbage. This side dish can be served warm
hot and cold.
1 small Chinese (in Russian Peking) cabbage
3 tbsp. light soy sauce
1/2 tsp salt
2 tbsp Sahara
4 tablespoons Chinese black rice vinegar
1 tbsp oils
1 red spanish pepper, finely chopped
2 1/2 tablespoons finely chopped ginger
1 1/2 red paprika, diced 0.5cm
1 1/2 tbsp Shaoxihg-rice wine
1 tbsp sesame oil
recipe for 6 servings
Separate the cabbage leaves and cut off the stem.
Cut the leaves into 1cm strips and keep the stems separate from the leaves.
Mix the soy sauce, salt, sugar and black vinegar together and set aside for now.
Heat the oil well in a wok. Sauté the Spanish pepper and ginger for 15 sec.
Add the paprika and fry for 30 seconds. Pour in the rice vinegar and fry for another 30 seconds.
Add the stems and fry for 1 min. Add cabbage leaves and stir gently. Pour in the soy-vinegar mixture and stir well. Let everything boil for 30 seconds. Drizzle with sesame oil. Serve hot, at room temperature, or cold.

Green beans marinated
you will need:
- green beans (500gr)
-1/4 cup vegetable oil
-2 tbsp vinegar or lemon juice
5-6 cloves of garlic
-bunch of dill
-salt
cooking method:
- boil green beans in salted water, put in a colander. Allow to cool.
-Prepare the marinade in a separate bowl: mix vegetable oil, vinegar or freshly squeezed lemon juice, squeeze out the garlic and add finely chopped dill. Attention: the more we take garlic and dill, the more delicious this salad is! Also add salt to the marinade to taste.
-Now, pour the marinade over the beans, shake well so that all the beans are covered with marinade, and put in a salad bowl.
-Put in the refrigerator for a few hours
Interesting spicy salad, a good substitute for Korean.

Wonderful selection of salads, take away!

1. Vegetable salad with olives and feta

Ingredients:

● tomatoes,

● cucumbers,

● bell pepper - only 200 g each.

● Feta - 200 g, which can be replaced with feta cheese.

● Ten to fifteen pitted olives,

● greens to taste,

● Three tablespoons of vegetable oil

● two tablespoons of lemon juice.

Preparation:

Cut cucumbers into strips, tomatoes into cubes.

The seeds must be removed from the pepper and cut into strips.

To make a delicious dressing, you need to mix lemon juice and oil.

Add pepper and salt. Mix tomatoes, cucumbers, chopped peppers with dressing.

Finely chop the washed greens.

Mash feta cheese with a fork and add herbs to it. Form balls from the resulting mass.

Put an olive inside each ball.

Put the salad in a salad bowl and decorate with feta balls.

2. Vegetable salad "Tsvetnoy"

Ingredients:

● Peking cabbage - 200g

● Cucumbers - 200g

● Carrots - 100g

● Canned corn - ½ can

● Lettuce leaves - ½ bunch

● Salt to taste

● Vegetable oil - to taste

Preparation:

Clear the work surface for the ingredients for the vegetable salad.

You will need 200g of Chinese cabbage, on average 3 cucumbers (200g), one carrot (100g), lettuce, canned corn, vegetable oil.

Take a wooden cutting board and cut the Chinese cabbage into small squares.

Before doing this, rinse the cabbage leaves under running water to remove dust and dirt.

Wash the cucumbers, peel them completely if desired.

Cut off the tips from the cucumbers as they can taste bitter. Cut the cucumbers into small cubes.

Peel the carrots and wash. Cut into small cubes on a cutting surface.

You can also grate the carrots on a coarse grater for convenience. Rinse the fresh lettuce leaves and cut into large pieces.

You can also skip the knife and just gently tear the salad leaves straight into the salad bowl.

Transfer all the chopped ingredients to a deep salad bowl: carrots, cucumbers, Chinese cabbage, lettuce.

Add the canned corn, stir well.

Season the salad with vegetable (or olive oil), salt and pepper to your taste.

3. Cucumber, cabbage and corn salad

Ingredients:

● Cucumbers - 200g

● White cabbage - 100g

● Canned corn - ½ can (150g)

● Vegetable oil - 3 tbsp.

● Lettuce leaves - 1 bunch

● Salt to taste

Preparation:

On the work surface, arrange the ingredients you will need to make the salad: cucumbers, cabbage, canned corn, lettuce, salt and vegetable oil.

Wash the cucumbers, cut off the ends (if bitter). You can peel the skin completely if you wish, but this is not necessary.

Cut the cucumbers into strips: first along the stripes and then across. Chop the cabbage and squeeze with your hands as it should.

It will drain the juice and soften in the salad. You can shred cabbage either finely or coarsely, depending on your preferences.

Rinse the lettuce leaves from dust and dirt. Shake off the water and cut, not very large. You can also do without a knife by tearing the leaves with your hands.

Place chopped vegetables and canned corn in a deep salad bowl.

Salt the salad to your liking, season with vegetable oil and mix well.

Do not overdo it with butter, lettuce should not float in it.

4. Crunchy salad

Ingredients:

● 200 g white loaf

● 250 g chicken fillet

● 150 g cheese

● 300 g cucumbers

● 150 g onions

● 1 bunch of green salad

refueling:

● 4 tbsp. vegetable oil

● 3 cloves of garlic

● 1 tbsp. vinegar 6%

Preparation:

Boil the fillets until tender (cook for about 20 minutes after boiling). Then cool the meat and take it apart into fibers.

Now cut a white loaf into cubes and fry it until golden brown.

Cut the cucumbers into strips. Also cut the onion into half rings. If you bought bitter onions, then first pour boiling water over it, leave it for 10 minutes, then drain the water, rinse the onion in cold water.

Then grate the cheese (use a fine grater for this).

You can tear the salad with your hands. Then add the cucumbers, chicken fillets, onions, cheese, as well as croutons and dressing.

5. Spicy carrot salad

Ingredients:

● Carrots 500 g

● Cucumbers 200 g

● Garlic wedges 1 pc.

● Fresh ginger 3 cm

● Soy sauce 50 ml

● Sesame oil 40 ml

● Sesame seeds 20 g

Preparation:

Cut the carrots into thin strips, but you can grate them with the grater used to make Korean carrots.

Then cut the cucumber into thin slices and add it to the carrots. Peel fresh ginger and garlic.

Chop the garlic into small pieces, and grate the ginger on a fine grater. Then grind everything well in a mortar until you get a homogeneous mass.

Then add oil, soy sauce and mix well. Pour the dressing into the salad, mix, let stand for about 30 minutes. in a cool place.

Serve the carrot salad sprinkled with sesame seeds.

6. Korean-style seaweed and carrot salad

Ingredients:

● Cabbage with garlic - 0.5 kg,

● Korean carrots - 0.5 kg,

● Canned green peas - 250 grams,

● Canned corn - 3 tablespoons,

● Red bell pepper, olives, dill - for decoration

● Korean carrots - 0.5 kg:

● Garlic - 2 cloves

● Vinegar 9% - 1.5 tbsp. l.

● Olive oil - 3 tbsp. l.

● Paprika - 0.5 tsp.

● Onions - 1/4 pcs.

Preparation:

To make Korean-style carrot salad, make the carrots first. Peel, wash and grate the orange vegetable.

You can also chop carrots in a blender. Place the shredded vegetable in a glass or enamel bowl.

Peel and chop the garlic using a press or grater. Mix it with carrots. Season the mixture of vegetables with vinegar and mix thoroughly.

Experiment and add apple cider vinegar instead of the usual. Place a heavy-walled skillet over high heat, add olive oil and let it froth well.

Pour paprika into a frying pan, reduce heat, and simmer in oil for 60 seconds. Thanks to the red pepper, the oil acquires a pleasant aroma, and the paprika will lose its sharpness.

Peel the onions, wash, cut into small cubes and simmer in a pan for a few minutes until golden brown. Strain the olive oil to remove the onions.

It can negatively affect the taste of carrots and spoil them. Send the oil to the carrots, mix, cover and let it brew for a whole day.

After 24 hours, you can start preparing the salad. If the seaweed is already ready or even with additives it is good. Otherwise, it must be rinsed well several times and allowed to drain off the water.

Transfer the cabbage to a deep bowl. Add ready-made Korean carrots to it. Put the green peas and corn on a sieve, when the juice drains from them, pour the ingredients into the salad.

Mix all the products well. Wash the sweet pepper and cut into random pieces. Dry the olives; if there are pits, remove them.

Wash and cut the dill sprigs. Garnish the prepared salad with pieces of bell pepper, olives and dill.

7. Italian salad

Ingredients:

● Peking cabbage leaves - 15 pcs.

● Arugula - 1 bunch

● Red sweet onion - 1 head

● Cherry tomatoes - 10 pcs.

● Olive oil - 20 ml

● Lemon juice

Preparation:

Cut the onion into half rings, sprinkle with a mixture of lemon juice, oil and salt.

Combine chopped Chinese cabbage, arugula, tomatoes, and onions.

Pour the dressing mixture over the salad.

Bon Appetit!