The modern word “salad” combines two concepts - a culinary dish and several types of leafy vegetables. Originally, the Latin salato meant an appetizer served with meat. It was prepared from chopped lettuce leaves, endive, parsley and onions, seasoned with grape vinegar, olive oil, honey and salt. The main ingredient is lettuce, which is also a garden plant called lettuce. The neutral taste of lettuce allows you to add it to almost all fresh salads.

In this article we will talk about different types of salads - about garden plants united by this name, as well as about dishes of the same name, which are now prepared without lettuce, but are called by the same word.

Popular salad plants

Leafy vegetables that do not form large fruits and have a lot of green mass, a pleasant taste and aroma, are usually called salad vegetables. These are watercress, ice salad, Roman lettuce, frillis, mung bean salad, oak lettuce, and chicory salad. Garden plants such as spinach, arugula, Chinese cabbage, sorrel, chard, dandelion, quinoa, pak choi and others have also been added to the generally accepted types of leaf salads. There are a lot of them. We have listed only those types of leaf salads that are sold in Russian stores.

All salad crops can be used for monosalads, only by seasoning them with sauce. Salads from leafy vegetables and lean meat, fish or seafood are quickly prepared. The latter belong to Mediterranean cuisine and are very popular on the Apennine Peninsula.

Mediterranean option

The types of Mediterranean salads are very diverse. They are made with mussels, shrimp, oysters, fish and cured meats. We suggest mastering the simplest and most traditional one. For it you need to take several types of lettuce, for example, lettuce, arugula and romaine, tear them with your hands, but not very finely. Cut cherry tomatoes into halves. Chop sweet peppers and onions into half rings. Cut the stems off the capers. Place all vegetables in a bowl. Crumble the feta cheese with your fingers. Serve in this form on the table, on which there should be bottles of salt, pepper, oil and vinegar. Everyone adds these seasonings to their own taste. The dish can be supplemented with prepared seafood or meat.

Green salads

All types of green salad can become the basis for an independent snack dish. To preserve the beneficial properties, it is better not to cut the leaves, but to tear them with your hands or cut them with a porcelain knife and immediately pour them into the sauce. It’s good to mix fresh cucumbers, bell peppers, white cabbage, tomatoes, and radishes with leafy greens. A salad made from lettuce, tomatoes and garlic, seasoned with salt and sour cream, is very tasty. Lettuce can be replaced or combined with any type of leaf salad.

Green salads are not prepared for future use - only before serving.

Modern dishes

At the end of the 18th and beginning of the 19th centuries, the dish called salad underwent dramatic changes. If previously only those culinary experiments that included lettuce leaves were called salads, now new types of salads have appeared, which are various mixtures of chopped vegetables or fruits, as well as canned assorted vegetables.

Salads can be both salty and sweet, served cold or hot, act as an independent dish, such as the famous “Herring under a fur coat,” or be a side dish for meat, fish or cereal dishes.

The most famous salad, which became the first in a series of new dishes, is vinaigrette.

The vinaigrette

Interestingly, in France, a salad with the French name “vinaigrette” is called Russian. The fact is that it was invented at the end of the 18th century in the kitchen of the Russian Emperor Alexander I. Vinaigre, a rare wine vinegar in our country, was used as a dressing - it gave the name to the dish.

The French language in our Fatherland was then in great fashion. He was known not only by nobles, but also by many ordinary people. So, a certain cook prepared a mixture of chopped vegetables, added boiled potatoes, beets and carrots to it and seasoned it with wine vinegar. The royal vinaigrette also included salted mushrooms, sturgeon, capers and truffles.

I liked the dish, and the vinaigrette opened a new era of salads - salads with boiled potatoes, beets and carrots.

In the people, since capers and truffles were a rare delicacy, sauerkraut or pickles, steamed turnips and dried fish were mixed into the vinaigrette.

Modern types of vinaigrette-type salads contain green peas and onions soaked in vinegar.

Traditional ingredients

There is an aphorism: “A real woman can make a salad, a hat and a scandal out of nothing.” Salad is a very convenient dish. A skillful housewife is able to independently come up with a recipe for a new, original salad if she understands what products go well together. The ingredients for the salad can be prepared in advance and chopped, mixed and dressed just before serving. Often canned semi-finished products are placed in salads - fish, squid, corn, peas, beans, cucumbers, olives, mushrooms. They are combined with fresh or boiled ingredients.

Meat products have long taken root in salads. This includes simply boiled lean meat, sausages, and smoked meats. It is based on the presence of the main ingredient that salads are divided into meat, fish, vegetable, mushroom or fruit. Canned salads are a separate line. Most often they are made from vegetables alone, but sometimes they are combined with mushrooms, legumes or rice.

The most interesting combinations of ingredients have become classics and received their own names. The best of them are presented below.

An important role in salads is given to dressings.

Gas stations

The point of salad sauce or dressing is not only to give the dish the necessary completion. Cut vegetables oxidize quickly. This leads to the destruction of many vitamins. The acid or fat in the dressing stops the destructive effect of oxygen, and vitamins are preserved.

Initially, salads were seasoned only with vegetable oil and vinegar. Now stores offer a large selection of a wide variety of sauces, differing in composition, taste and purpose.

Many people like to dress their salads with regular sour cream or mayonnaise. These two ingredients can be mixed to create a milder tasting sauce.

"Caesar"

Caesar salad appeared in our country relatively recently, but it quickly became famous and beloved that we considered it necessary to devote a few words to it. This salad came to us from America. Its name is directly related to the Italian cook, but has nothing to do with the famous commander.

The classic Caesar includes lettuce, white bread croutons, boiled eggs, hard cheese, garlic and olive oil sauce with lemon juice.

The salad dish must be rubbed with garlic. Tear the salad, chop the eggs, grate the cheese and place them on a plate. Pour over the sauce. Add croutons before serving. They should not come into contact with the sauce for too long - after absorbing the liquid, they will become soft and lose their pleasant crispness.

An improved version of Caesar includes lean meat, fish or shrimp in the salad. Several types of salads have been created based on Caesar. Dishes with them always look very picturesque thanks to the bright colors of the ingredients. This increases appetite and improves mood.

"Olivie"

The best meat salad is, of course, Olivier. It has been surpassing all known types of salads for the New Year for many decades. Only the famous herring under a fur coat can equal him, but more on that below.

A French chef named Olivier came up with an exquisite salad of game, truffles, crayfish necks and capers. Rare and expensive ingredients were not available to everyone, but the taste of the salad captivated many. Soon, scarce delicacies were replaced by affordable meat fillets, pickles, green peas, boiled potatoes and chicken eggs. Only the dressing sauce remained the same. This is mayonnaise.

Based on the classic Olivier, other types of salads have appeared. They replace meat with mushrooms, crab sticks, shrimp, squid, fish and even sausage. “Duke” salad is the same as “Olivier”, only with pickled carrots, “Venice” - with olives. The popular Mimosa salad is also a variation of Olivier. The ingredients in it are arranged in layers, like in a classic herring under a fur coat.

"Mimosa"

There are several types of salads with this name. They are united by their bright yellow color and the sequential placement of finely chopped or grated products on top of each other and alternately soaking each one in mayonnaise. Place fish at the bottom of the dish and cover it with egg whites. Next comes boiled carrots, followed by pickled onions, then potatoes. The top of the salad is covered with a thick layer of egg yolks, grated bright yellow cheese or canned corn. This greatly enlivens the appearance of the salad; the dish looks elegant and picturesque.

"Herring under a fur coat"

Puff salads with the well-known herring under a fur coat began. What types of salads are usually prepared for New Year's Eve? Of course, those that will delight you with an aesthetically pleasing, appetizing appearance, but that will quickly give you a feeling of fullness without heaviness, because New Year’s Eve is completely dedicated to fun, walking on the street near the main tree of the city and meeting with friends. Such an active pastime is accompanied by plentiful treats, and who wants to gain so much excess weight in a few hours of the holiday that the rest of the weekend you can think longingly about the upcoming diet and grueling exercises in the gym? “Herring under a fur coat” looks beautiful, is very tasty, and not too high in calories.

For the classic “fur coat” you need boiled beets, potatoes and carrots, fresh apples and onions, herring and mayonnaise. Peel beets, potatoes and carrots and grate on a coarse grater. Peel and grate the apples too. Chop the onion and pour boiling water over it for a couple of minutes to remove the bitterness. Remove the herring from entrails, skin and bones. Cut the fillet very finely.

Place a layer of potatoes on a narrow and long dish and pour over mayonnaise. On him - a herring. On the herring - onions, then carrots, and on it - apples. Pour mayonnaise over each layer. All products must be laid out evenly to create a beautiful slide. This slide needs to be covered with grated beets and greased with mayonnaise. The salad tastes best after a few hours, when the juice appears and mixes with the sauce.

Fruit and berry

Fruit salads are made from both fresh and canned fruits. They are seasoned with sour cream, yogurt, condensed milk, honey or lemon juice with sugar.

The most delicious types of fruit salads contain honey and are decorated with ice cream. They are made cold and served as dessert.

For fruit salads, take any fruit that has a strong consistency. They are peeled and seeded, cut into cubes, placed in bowls, filled with sweet sauce and decorated with grated chocolate, pieces of fruit and nuts.

Here are three types of salad. The photos show how best to design them.

1. Wild berry salad. For it you need to take raspberries, ripe gooseberries, red, black and white currants and honey. Cut the gooseberries into halves and remove the seeds. Carefully separate the currant berries from the branches. Place clean berries in transparent vases in layers. Pour honey mixed with chopped mint.
2. Fresh fruit salad. Peel and seed apples, pears and tangerines. Cut into cubes. Chop mint leaves and mash in a mortar until dark. Mix with fruit syrup and pour this sauce over the fruit.
3. Canned fruit salad. Cut pineapples and peaches into cubes and place in a bowl. Boil mint leaves in pineapple or peach syrup. Cool, strain and pour into a bowl. Place in the refrigerator until completely cool. Decorate with ice cream or whipped cream by squeezing it through a cornet with a shaped nozzle.

Universal root vegetable

Desserts and snacks, very tasty and incredibly healthy salads can be made from carrots. It is available at any time of the year and in any area, and the benefits of fresh carrots for vision and general health are undeniable.

Fresh carrots are peeled, grated and seasoned with salt, sugar, vegetable oil, sour cream, honey or vinegar, depending on what kind of salad is needed - dessert or appetizer. When the carrots release their juice and become a little softer, the salad is ready and can be eaten.

Here are several types of salads. The recipes for these mixes are ideal for meat dishes:

• The first is fresh grated carrots and radishes with salt, apple cider vinegar and sunflower oil.
• The second is grated carrots, horseradish, salt and sour cream. Very simple and very tasty.

And for those with a sweet tooth, the following types of salad recipes with honey:

• The first is to sprinkle fresh grated apples with vinegar to prevent them from darkening and combine with carrots.
• The second is to mix prepared carrots with roasted crushed nuts and banana.

Instead of carrots, you can use turnips or Jerusalem artichokes. Also tasty and healthy.

Conservation

Canning is very convenient if you have your own greenhouse, and by the end of summer a lot of bell peppers and tomatoes ripen. These vegetables most often complement almost all types of salads for the winter. They are used both whole and cut. Pour in tomato juice, vinegar marinade or vegetable oil. Most of the recipes came to us from the Balkan countries, where the yields of bell peppers, eggplants and tomatoes are so high that it is simply criminal not to harvest tasty vegetables. It is no coincidence that many Balkan types of salads have corresponding names: gyuvech, paprikash, lecho.

Gyuvech

This salad is made as a seasoning for semi-finished meat or fish products. Sometimes meat or fish is boiled, then separated from the bones, combined with gyuvech and simmered for some time over low heat. The result is an original mix of flavors. Depending on the fat content of the meat, it is eaten cold or hot.

The composition of gyuvech (except for the marinade) includes 11 components - eggplants, zucchini, tomatoes, onions, peas, green beans, carrots, okra, green cherry plum, potatoes and garlic. Everything is cut quite large and placed in a large saucepan. Pour in a marinade of white wine, salt and spices (black pepper, cloves, cinnamon, marjoram, basil, dill and parsley). Boil until the liquid is reduced by half and poured into sterile jars. The jars are placed upside down, wrapped, left to cool completely, then transferred to a cold basement.

"Paprikash"

The name of the paprikash salad indicates which vegetable dominates in it. This is sweet bell pepper, paprika. Like gyuvech, paprikash is canned for the winter, then used as a salad, most often with meat. Paprikash contains bell peppers, onions, tomatoes, salt and herbs. The pepper is cleared of seeds and cut into rings. Chop the onion into rings. Tomatoes are rubbed through a sieve and mixed with seasonings. Pour the resulting tomato over the pepper and onion, place it on the stove and boil until thickened. Then they pour it into jars, wrap it until it cools and take it to a cold place.

Lecho

Lecho is similar to paprikash, but is prepared with a vinegar marinade. The pepper must be de-seeded and cut into strips. Heat vegetable oil in a saucepan and quickly fry the peppers in it. Cut the tomatoes, scald with boiling water and remove the skin. Pass through a meat grinder. Season the tomato mass with salt, sugar and pepper. Put on fire and boil for about 10 minutes. Put pepper in it and pour in oil. After 5 minutes, add table vinegar and garlic. Simmer for 5 minutes and pour into clean jars. Seal, turn over and leave for a day. Transfer the cooled jars to a cool, dark room. For lecho you need to take 2 kg of tomatoes and peppers, half a glass of oil and vinegar. Salt, sugar and pepper - to taste. Garlic - at the rate of 1 clove per jar, that is, 5-7 pieces.

Cabbage

White cabbage salads are very popular in our country. This vegetable is used both fresh and pickled. Fresh cabbage is quite tough. To make the salad tender and juicy, chop the cabbage and, lightly sprinkle with salt, rub it between your palms. It gives juice and is very tasty. A variety of vegetables are added to cabbage - grated carrots, tomatoes, cucumbers and different types of lettuce. Season with vegetable oil and apple cider vinegar.

Sauerkraut is a ready-made salad, into which you just need to chop onions and pour in a little vegetable oil. When fermented cabbage retains most of its vitamins. Cabbage salads are also suitable for dietary nutrition, as they contain a substance that breaks down fat and promotes weight loss.

When choosing a dish for an evening dinner, a noisy party or a festive feast, the hostess selects an original recipe in order not only to surprise family and friends, but also to introduce them to the diverse world of culinary art. There are many famous and time-tested salads. However, there are still unrecognized and unclaimed snacks that require attention.
After getting acquainted with the history of creation and unusual traditions, you will want to try the salad. You may not agree with the proposed opinion about the features or sophistication of the dish. But for yourself, you can make a choice and add the most acceptable and interesting names to the list.

Salad "Olivier"

French chef Lucien Olivier, who came to Moscow, came up with his own salad. The wide plate was shaped like a daisy: along the edges, instead of petals, fried pieces of game were laid out; in the center there was a mound of eggs, potatoes and gherkins. The middle was generously poured with mayonnaise. Visitors did not pay attention to the beauty of the design. Having quickly mixed all the ingredients, they happily devoured the snack. Since then, Olivier salad has been a constant companion to any feast.

Salad “Herring under a fur coat”

The merchant Bogomilov, observing the constant fights in taverns, was dissatisfied as the owner and owner. The robberies caused losses. To calm down the bullies, a good and nutritious snack was required. While thinking, Anastas came up with a salad. Herring, unchanged and beloved, was covered with layers of onions, potatoes and carrots. Beets were grated on top, the red color of which reflected revolutionary symbolism. “Shuba” soaked in mayonnaise was loved by many and reduced the number of fights.

"Greek salad

The highlight of the salad lies in its preparation. The main ingredients are cut into large pieces and mixed together just before use. Feta cheese, drizzled with olive oil and sprinkled with oregano and basil, and olives provide the finishing touch. They are laid out last. Because of its amazing taste, the rustic snack has become a desirable dish in any high-end restaurant.

Caesar salad"

Prohibition, which was in force in America in the 20s of the last century, forced residents to leave their native land and spend weekends in quiet Mexican restaurants located near the border. Everyone celebrated Independence Day: businessmen, Hollywood stars, members of royal families. The appetizer was running out and Caesar Cardini, the owner of a popular establishment, decided to mix the remaining ingredients: eggs, lettuce, Parmesan, croutons, olive oil. The guests liked the experiment, and the salad gained fame.

Mimosa salad"

A delicate, spring salad consisting of inexpensive ingredients surprised everyone with its appearance. The highlight was simplicity and brightness. The ground yolks reflected Mimosa flowers, and the whites, associated with white snow, touched with purity and sincerity. The unexpected combination of canned fish, eggs, cheese and herbs won over fans of delicious food and the dish gained popularity.

Crab salad

The main ingredient of the snack is crab meat, which is healthy in all respects. Easily digestible and filled with vitamins, it helps improve vision and acts as an invariable assistant for blood vessels and the immune system. It's a shame that real crab meat is quite expensive. But crab sticks, which are familiar to ordinary citizens, are also valuable and tasty. They are prepared from pollock, hake, sardine and squid.

Vinaigrette salad

The French chef Antoine, working at the court of the Russian Tsar, became interested in preparing an unusual salad. The Russian cook, having finely chopped the vegetables, generously poured vinegar over the mixture. Having repeated the word “vinegar” in his language, the Frenchman gave life to a new name. Vinaigrette is a favorite Russian dish. Every housewife knows its composition and knows how to quickly decorate a family dinner with it.

Sunflower salad

A set of familiar products acquire color and brightness in the skillful hands of a culinary specialist. That's what happened with this appetizer. Having mixed and heaped chicken meat, cheese, champignons and eggs, the unknown dreamer added chips and olives to the salad, and then posted the photo on the Internet. I liked the delicious sunflower and instantly went to many apartments and houses.

Salad “Pomegranate bracelet”

The color red has always been associated with love, passion, attraction. Apparently, this is why this salad is interesting to many people who devote a lot of time to learning a new dish. The unique taste and amazing appearance captivated a multi-million audience of gourmets and placed the salad on a high pedestal. The interweaving of sweet and salty leaves a special aftertaste and an unforgettable impression.

Salad "Bride"

Very often, the name of a snack reveals the list of ingredients it contains. But sometimes the appearance is fraught with mystery and you cannot immediately guess the ingredients present. The “Bride” salad is spectacular, simple and straightforward. Each person, having tasted a spoonful of the snack, will definitely notice the amazing, delicate taste, the usual consistency and the beauty of the top layer.

Salad "Obzhorka"

This dish is irresistible. Women who are pursuing weight loss goals will forget about desires and stop limiting themselves in food, because once they try it, they will love the snack forever. A nutritious instant salad is a convenient short lunch option for a modern person who is in a hurry to get a lot of work done.

Salad “Male whim”

Many men are distrustful of snacks and consider such a dish to be neither nutritious nor interesting. It is likely that after a short announcement, their opinion will change and the proposed recipe will become one of their favorites. Thanks to the base containing meat and perfect seasoning with quality mayonnaise, the salad is very energetic and amazing in taste.

Salad “Tenderness”

For a sophisticated cuisine that suits the climate and mood, it is necessary to select special dishes. Chefs who love their job vary classic recipes and come up with new amazing snacks. The names of the creators often remain secret, but they do not claim fame, because the main thing for them is the creation of a unique masterpiece that attracts with its novelty, taste and simplicity of content.

Iceberg lettuce"

Francois Conten, who revised the menus of famous Moscow restaurants, became the creator of an unusual salad that has no analogues. A mixture of vegetables was placed on a quarter of the salad, and then the mass was poured with a dressing of sour cream, mayonnaise, garlic, vinegar, mushroom marinade and onion juice. The structure, sprinkled with yolk, cheese and smoked meat, was remembered by many.

Salad "Capital"

Sometimes dishes that originated in different countries are completely identical. What dictated this? Why, while maintaining a similar structure, do they act as a separate name and continue to live in the culinary world, attracting their own audience of fans? This happened with the Stolichny salad, which repeated the French Olivier. But real gourmets will be able to tell the difference.

“Hunter” salad

Meat snacks are a healthy and affordable delicacy. Replacing game with regular chicken fillet, real housewives come up with zest that can cloud the eyes of capricious food eaters and satisfy their needs for tasty food. Here, for example, is the “Hunter” salad. Small pieces of boiled breast, eggs, potatoes combined with fried onions, mushrooms and dressed with mayonnaise give an unforgettable taste sensation.

Salad “Goat in the garden”

The history of the snack is interesting and instructive. It is believed that the name appeared due to a curious incident. One day, the goat, seeing a plate of vegetables evenly laid out in “islands” along the edges of a wide dish, decided to try his favorite delicacy. The components were mixed with each other, and it was no longer possible to separate them. The result turned out to be quite good. The salad turned out to be very tasty.

Salad "Brush"

Nutritionists speak positively about the dish and certainly point out its benefits during weight loss. Raw vegetables (beets, carrots, cabbage, onions) are seasoned with vegetable oil. By affecting the intestines, the components included in the salad saturate the body with essential vitamins and microelements, and also treat gastritis, ulcers and inflammation.

Tiffany salad

One of the participants in the forum, which is widespread among culinary art lovers, posted her invented recipe on the Internet, signing it with the nickname Tiffany. The appearance of the dish was associated with a brooch from a famous jewelry brand. After a while, the salad became very popular and famous, but since no one knew the real name of the author, the appetizer was called “Tiffany.”

Salad "Ryzhik"

The appetizer got its name because of its essential ingredient – ​​carrots. Painting the salad in a bright color, the red vegetable complemented the dish with unusualness, mystery and unchanging taste. But there is a prerequisite. Carrots should never be boiled. In its raw form, it retains the vitamins necessary for the body, natural sweetness and color.

Salad "Forest Glade"

You can make an excellent appetizer from crab sticks, hard cheese, champignons and herbs: tasty, bright and nutritious. A little imagination with decorations and a dish rich in mayonnaise will be a real find for a noisy festive evening surrounded by loved ones and acquaintances. A piece of summer in the middle of winter will cheer up not only adults, but will also appeal to children.

Salad "Chafan"

The appetizer is a bit like a “goat”. The principle of arranging the components is very similar, but the composition is completely different. The highlight of the salad is the pickled onions. In combination with fried potatoes, golden-fried meat and raw vegetables, onions, with their sourness, regulate the taste balance in favor of originality, uniqueness, reserving the right to intrigue.

Salad "Mistress"

Having read the unusual name of a new dish, a real housewife strives to understand the subtext, so as not to make mistakes with the preparation, content, and special details. The slightest deviation from the intended stage may not reflect the true taste intended by the author of the masterpiece. As a result, there is a possibility of receiving incredulous responses from connoisseurs and culinary enthusiasts.

French salad

Guests who appear unexpectedly will never take a woman by surprise who knows how to make friends with culinary recipes. She will definitely treat you with delicious snacks from ordinary products in the refrigerator. The “French” salad confirms the resourcefulness and intelligence of a true cook, because its composition is very simple and tempting: apple, cheese, carrots and onions.

Salad "Lady's whim"

Simple foods combined with fruits give unexpected and unpredictable results. Such experiments are very similar to the whims of the female half - you cannot predict what to expect from them. But this is the highlight of the dish. Sometimes, under the influence of skillful actions, indomitable components are transformed into a pliable and beautiful structure.

Salad "Berezka"

People express their love for their native land through national cuisine. After reading some of the names of the recipe, you can unmistakably guess the country of the dish and understand the true soul. For Russian people, the symbol is the birch tree, which combines two opposite colors: white and black, implying a strong contrast between good and evil, love and hate.

Salad "Tsarskiy"

The dishes for the kings were distinguished by expensive ingredients. Noble chefs, when coming up with a daily menu, always included caviar, game and overseas fruits in the list of ingredients. Nutritiousness, elegance, and unusualness accompanied each dish and had to be unlike the table of a merchant or count. They managed this thanks to products delivered from abroad.

Salad "Turtle"

Children love bright and original dishes that resemble exotic animals in appearance. To whet the child’s appetite, parents look for recipes that can captivate so much that there will be no objections about the composition of the ingredients. This salad includes walnuts, hard cheese, chicken, apples and eggs. A harmonious combination of beauty and taste.

Salad “Pearl”

This expensive dish lives up to its name. The red caviar and lightly salted salmon included in it will emphasize the individuality, peculiarity and originality of the appetizer. For a festive dinner, this is an excellent option for sophistication, kindness and good manners. Oranges, cheese, eggs, olives and the above ingredients, when combined together, will proclaim peace and friendship.

Salad "Men's Dreams"

The minimum set of products does not always imply an uninteresting dish. Sometimes the three main components, fertilized with spices, in certain proportions produce an appetizer of amazing beauty and taste. Delighting your beloved man with a memorable salad is the best and most unusual gift on holidays or weekends. Try it and you won't go wrong.

Salad "Watermelon slice"

Simple dishes prepared within half an hour are always loved and accepted. In the fast pace of modern life, there is no time to waste time on complex recipes that require careful preparatory work. It’s easier to take bright and appetizing snacks. For example, the “Watermelon slice” salad is juicy, beautiful, pleasant and original. It is very tasty and colorful.

Royal salad

The monarch of England began to give up meat as he grew older. The preference for vegetables and fruits was justified by improved health, and familiar dishes no longer appeared on the dinner table. They were replaced by new, light snacks that did not create discomfort. Henry was surprised at himself. Once upon a time he loved to eat heartily, but now he switched to the products of ordinary peasants.
Individuality, colorfulness, originality. These characteristics of various dishes of modern cooking can be continued and put into a long list. The imagination and endless patience of the cook lead to unexpected combinations that sometimes violate the classical basis.
But thanks to revolutionary solutions, ordinary products are transformed into amazing, unique masterpieces, memorable in content and taste. Let this continue forever, and the world will learn new names, unexpected names, inexplicable combinations. There are still so many unexplored recipes ahead...

Dishes that are called salads today were popular back in ancient times. For example, it was customary for the Romans to consume a mixture of chicory salad, olive oil, broth, onions and honey. Nowadays, such exotic combinations of products do not enjoy much success; people’s love is earned, first of all, by salads made from ingredients that satisfy three requirements: nutritional value, taste and availability.

There are quite a lot of salad recipes, but only a few of them are especially loved in Russia.

This article presents 10 of the most delicious and popular salads.

The salad, beloved by many, came to Russia in the 19th century from Scandinavian countries. It is in these countries that it is customary to mix pickles, herring and beets. The original version of the salad also included herring soaked in milk.

In the form in which we know it, the salad appeared at the beginning of the 20th century, in the vastness of the USSR, and has reached our days almost unchanged.

The salad is prepared from products available to everyone: beets, carrots, pickles, potatoes, sauerkraut and onions. As a dressing, use either regular vegetable oil or a mixture of it with vinegar and spices.

In general, it must be said that all housewives get a different vinaigrette due to the fact that some add any additional ingredients according to their preference.

It is important to remember that prepared and seasoned vinaigrette cannot be stored; it must be eaten immediately, otherwise food poisoning may occur.

This salad is often compared to Olivier salad, but their similarity is very, very conditional. The main component of the salad is meat or liver; it is best to take either chicken or chicken liver.

The following products are used for preparation: boiled chicken or liver, prunes, pickled cucumbers, carrots, cheese. All ingredients are mixed together and seasoned with sour cream or mayonnaise.

The salad lives up to its name - it is very tasty and can be prepared quite quickly if you have the ingredients. Its prototype appeared in Russia after the revolution, acquiring familiar taste nuances over time.

The availability of the ingredients of this salad was not only the reason for its popularity, but also the origin of many versions. Recently, preparing this salad in a large glass glass has become very popular, which shows off its layers favorably and effectively.

The salad got its name because of the external resemblance of its last layer to the flower of the same name, which is always prepared from a mixture of egg white and cheese.

The classic recipe includes the following products: eggs, cheese, canned fish, frozen butter, onions. All layers of salad are carefully coated with mayonnaise.

The most popular salad in the USSR, and now in Russia, combines calorie content, high taste and nutritional value.

The interesting name given to the salad can be explained simply - any man will like its ingredients, as they contain a lot of protein, and the salad can be prepared quite quickly - literally according to any whim.

The classic recipe uses the following products: meat (boiled), hard cheese, eggs, onions, mayonnaise, vinegar and spices. Vinegar gives some completeness to the flavor nuances of the dish and highlights the taste of meat.

Interestingly, this salad can be layered or with mixed ingredients, depending on the habits of the housewife and the taste of the man for whom it is intended.

Despite the fact that this salad is beloved in Russia, it is a culinary delight of North American cuisine. Legend has it that the chef invented this dish when there was practically no food left in the restaurant kitchen, and customers were demanding it.

Indeed, the ingredients of a salad are more than accessible to ordinary North American citizens and can be found in any kitchen: croutons, lettuce, Parmesan. The secret of the salad’s popularity lies in the presence of a special sauce that binds all the ingredients; it includes: eggs, olive oil, garlic, and Worcestershire sauce.

It is allowed to add ingredients containing protein to the salad: fish, shrimp or chicken. In Russia, this salad is either prepared in restaurants, then its taste is close to the original, or it is prepared at home, in which case some of its ingredients are cheaper to make it more accessible.

The eye-catching appearance of this salad is successfully combined with its high taste. Interestingly, it is prepared from very affordable products: chicken, fried potatoes, eggs, cheese, garlic, onions, cucumbers. For decoration you can use: chips, imitation eggs from a mixture of cheese, yolks and garlic, dill.

To prepare, you will need to mix the ingredients, season with mayonnaise and form them into a kind of nest with small eggs inside. Such a nest can be decorated with chips along its edges.

Young children will like the salad, even if they don't like chicken.

Beautiful, spectacular, and most importantly delicious, this salad increasingly occupies a dominant place on the holiday table. The ingredients for the salad will be required as follows: ham, chicken, bell peppers, tomatoes, cucumbers, cheese, eggs. All this is seasoned with mayonnaise.

This salad is usually decorated with cheese, vegetables, and herbs. An individual approach to a dish makes the taste and appearance of each housewife’s salad original and different from others.

Due to the large number of protein components, this salad is often prepared in winter, when the body requires more calories.

This beautiful multi-layer salad consists of quite ordinary ingredients, and any housewife, even without culinary skills, can prepare it.

The salad is tasty and very nutritious, so it will be ideal for preparing in the winter. To prepare the salad you will need: beef, potatoes, carrots, beets, dill, eggs, walnuts, pomegranate, cheese, garlic.

All components are laid in layers, smeared with mayonnaise, after which a cap is formed. The resulting salad is decorated with a mixture of cheese, mayonnaise, eggs, walnuts and pomegranate seeds, so that the outlines of the famous attribute of royal power are guessed.

The history of this salad originates in Georgia, where dishes with walnuts have always been popular. Once in Russia, the salad was transformed in its composition to its present appearance.

The famous salad, which almost every housewife makes when preparing for a festive feast, takes its origins from Norwegian culinary recipes. In Norway, and then in Germany, recipes based on herring and beets were very popular.

It should be noted that this combination of products was also loved by the residents of Russia in the 70s. the salad could be found at any holiday.

Salad became especially widespread in Soviet times, during the years of widespread shortages. Resourceful housewives remembered the well-known combination of available products - herring and beets.

The salad uses the following ingredients: beets, carrots, potatoes, apples and eggs. According to the recipe, you need to arrange the chopped vegetables and herring in layers and mix with mayonnaise.

As the name suggests, the origin of the salad is associated with France. The French chef Olivier invented a recipe for an amazing salad - tasty, sophisticated and at the same time very satisfying.

The cook prepared it, naturally for the aristocracy, but after the revolution his recipe passed on to the common people.

The people who started preparing this salad did not have the opportunity to buy ingredients such as crayfish tails or capers, so they made its components as cheap as possible.

Nowadays, Olivier salad is prepared from the following ingredients: potatoes, sausage, meat or chicken, eggs, cucumbers and green peas. The entire composition is mixed using mayonnaise.

Naturally, the resulting and original version are very different from each other; we can say that from the first version of the salad, the latter only got the name. However, Olivier is one of the most favorite salads for Russians; a New Year's table without this salad would be a violation of a long-standing tradition.

Caesar with salmon

Oddly enough, this salad is not named after the Roman Emperor Gaius Julius Caesar, but after the restaurateur and chef Caesar Cardini. An American of Italian descent, upon arriving in America, together with his brother, opened the hotel and restaurant “Caesar’s Place,” which translates as “Caesar’s.”

In 1924, Hollywood stars decided to have a party with alcoholic drinks. In America at that time, prohibition was in force, and the Cardini restaurant was located on the border with Mexico, so the law did not apply to this territory. Celebrities went to his establishment. Cardini had plenty of alcohol for the guests, but no snacks. The enterprising chef mixed all the ingredients he had on hand and presented his new salad to the stars. The guests were delighted. This is how the famous and beloved Caesar salad was born.

Ingredients:

Lightly salted salmon - 100 g.
Iceberg salad - 50 g.
Cherry tomatoes - 10 pcs.
Parmesan cheese - 50 g.
Croutons (crackers) - 15 pcs.
Caesar dressing - to taste

Cooking method:

1. Cut lightly salted salmon into thin slices, coarsely chop iceberg lettuce, cut cherry tomatoes into quarters.

2. Mix salmon, lettuce, tomatoes and croutons. Season with special Caesar dressing (you can buy it in the store) and sprinkle with grated Parmesan.

Waldorf

This salad was born in the famous American Waldorf-Astoria Hotel. Swiss head waiter Oscar Tschirki invented it in 1893, and three years later mentioned it in his book “Oscar the Waldorf Cookbook.” The classic salad ingredients were walnuts and apple.

The Waldorf salad was very popular among hotel guests, and then fell in love with all Americans. Today the salad is prepared all over the world and is considered a classic American salad.

Ingredients:

Walnuts - 100 g
Raisins or grapes - 50 g
Apple - 1 pc.
Celery stalk - 1 pc.
Lemon juice - 1 tsp.
Sour cream or mayonnaise - 3 tbsp. l.
Salt - 1 chip.
Pepper - 1 chip.

Cooking method:

1. It is necessary to wash and dry the apple. It is best to choose a not very hard apple with sourness. Cut it into large cubes and put it in a salad bowl.

2. Wash the celery stalk, dry it and cut into thin strips. Add to chopped apple.

3. Pour boiling water over the raisins for a few minutes. Drain the water and dry the raisins. Send to salad bowl. If you have fresh grapes on hand, wash them, dry them and cut them in half.

4. Remove shells and membranes from walnuts. Lightly chop them and add to the salad. The main ingredients are ready.

5. Now it's time to prepare the dressing. To do this, you need to mix sour cream (or low-fat mayonnaise) with squeezed lemon juice in a separate bowl. Season the dressing with salt and pepper to taste.

6. Place the dressing in a salad bowl. Mix everything thoroughly.

Bonaparte

Bonaparte salad has a delicate, refined taste. At the same time, it is quite filling. Why the salad is named this way is unknown. However, “Bonaparte” will be a good decoration and treat for any table.

Ingredients:

Chicken fillet - 500 g
Mushrooms - 300 g
Carrots - 2-3 pcs.
Cheese - 300 g
Egg - 4 pcs.
Potatoes - 3-4 pcs.
Onion - 1-2 pcs.
Mayonnaise - 200 g
Salt - 1 chip.
Pepper - 1 chip.
Vegetable oil - 1-2 tbsp. l.

Cooking method:

1. Boil chicken fillet until cooked.

2. Wash potatoes and carrots and boil them in their skins. Boil the eggs.

3. Peel and cut the onion into small cubes.

5. Pour a little vegetable oil into the frying pan and heat it well.

6. In the meantime, you can take care of the mushrooms. They need to be washed thoroughly and cut into thin slices.

7. Place the onion in a frying pan and fry until golden brown. Add mushrooms to the onion and fry until tender, stirring occasionally.

9. When the chicken fillet is ready, it needs to be cooled and cut into small cubes.

10. Cool the potatoes, peel and cut into small cubes. Place potatoes on the bottom of a salad bowl or plate. Add salt and pepper to taste.

11. Place the next layer of mushrooms in a salad bowl. Spread mayonnaise on top.

13. Peel the carrots and grate them on a medium grater. Grease with mayonnaise.

14. Peel and grate the eggs. Lightly coat with mayonnaise.

15. Grate the cheese on a medium grater and place in the top layer.

Arrows of Cupid

Salad "Arrows of Cupid" is a bright, original, tasty salad. The delicate, light and airy taste of the salad is associated with the flight of the god of love Cupid, who, according to Roman mythology, flew around the world and struck young men and women, men and women with his arrows, making them fall in love with each other. And the pomegranate seeds, which are certainly included in the salad, explode so that they resemble a broken heart...

Ingredients:

Peking cabbage - 1 pc.
Prepared cocktail shrimps - 300 g
Crab sticks - 12 pcs.
Canned pineapples - 300 g
Pomegranate - 1 pc.
Mayonnaise - 4 tbsp. l.
Salt, pepper - to taste

Cooking method:.

1. Pick the cabbage leaves and cut out the dense parts. Cut the leaf part.

2. Drain the shrimp in a colander and let them dry slightly.

3. Cut crab sticks into small cubes.

4. Place the canned pineapple slices on paper napkins to remove as much liquid as possible. Then cut the pineapples into cubes.

5. Peel the pomegranate.

6. In a salad bowl, mix all the prepared ingredients - cabbage, shrimp, crab sticks, pineapple, pomegranate seeds. Season with salt, pepper, mayonnaise. Stir.

7. Serve on chicory or Chinese cabbage leaves.

Coco Chanel

Coco Chanel was very fond of salads with herbs, seasoned with vegetable oil. That is why one of them was named after the empress of fashion, Gabrielle Chanel. However, the designer did not like chicken. But ironically, it is this ingredient that is considered the main one in this salad.

Ingredients:

Boiled chicken breast – 400 g
Fresh tomatoes – 400 g
Boiled potatoes – 400 g
Red bell pepper – 300 g
Hard cheese – 250 g
Olive oil - to taste
Lemon juice - to taste
Ground black pepper - to taste
Salt - to taste

Cooking method:

1. Separate the chicken meat into fibers and chop the potatoes into small pieces.

2. Cut the pepper into thin strips and the tomatoes into small pieces.

3. Grate the cheese.

4. Mix all ingredients, season with olive oil, lemon juice, salt and ground black pepper. Serve on lettuce leaves.

Olivie
Olivier has long been a household name. However, in the 19th century there lived the real Lucien Olivier, a French chef and restaurateur who created the salad and gave it his name.

In the 60s of the 19th century, the Frenchman opened the luxurious Hermitage restaurant in Moscow. The restaurant was famous for its Olivier sauces, which provided the spicy, rich taste of its dishes and were high in calories. However, when the public became fed up with these sauces, the chef needed to come up with a new tempting dish. This is how a new, incredibly tasty, tender and satisfying salad appeared - “Olivier Salad”, which received wide approval from restaurant visitors.

Gradually, the Olivier salad entered every Russian family and firmly established itself in the culture of Russian cuisine. In Europe it is even called “Russian salad”.

Ingredients:

Boiled pork fillet - 300 g
Potatoes, boiled in their jackets - 2 pcs.
Hard-boiled eggs - 5 pcs.
Onion - 0.5 pcs.
Canned peas - 150 g
Mayonnaise - 250 g
Pickled cucumbers - 3-4 pcs.
Greens - to taste
Salt, pepper - to taste

Cooking method:

1. Peel the onion and chop finely. To make the onion softer, stop crunching and lose its bitterness, pour boiling water over the raw onion for 5 minutes, then drain the liquid and use the softened onion in the salad.

2. Cut the boiled meat or boiled sausage into small cubes.

3. Place the soaked onion in a colander to drain all unnecessary liquid.

4. Cut the eggs into small cubes.

5. Cut the potatoes into similar cubes.

6. Cut the pickled cucumbers into the same small cubes.

7. Finely chop the greens.

8. Place all chopped and minced ingredients in a large salad bowl. We also put canned peas (without liquid) there.

9. Salt and pepper to taste, mix carefully. Season with mayonnaise.

Elizabeth II

This salad was named after Elizabeth II for the Queen of England’s love for this salad. Elizabeth II loves arugula. In this salad, bitter herbs are combined with blue cheese, which gives it a pleasant, refined taste. The Queen's favorite salad is truly a blue-blooded dish...

Ingredients:

Strong pears – 6 pcs.
butter – 1 tbsp. l.
honey - 4 tbsp. l.
young medium-sized arugula – 125 g
olive oil – 5 tbsp. l.
any blue cheese (gorgonzola) – 200 g
ground black pepper
salt

Cooking method:

1. Cut the pears in half and remove the core. Cut half into thick slices, the remaining half into thin, transparent slices.

2. Heat a wide frying pan over medium heat, add butter and honey. Wait until the caramel begins to boil, add large pear slices, increase the heat and caramelize the ingredients for 4-5 minutes until golden brown, turning occasionally. Remove from heat.

3. Season the arugula with olive oil, salt, pepper, mix with large pieces of cheese and thin slices of pear. Stir, divide into bowls along with the caramelized pear and nuts and serve.

Hector

Hector was the bravest leader of the Trojan army in ancient Greek mythology. He is also the hero of Homer's Iliad, who fought valiantly for his army. It is believed that whoever eats this salad is given as much health and strength as Hector had...

Ingredients:

Chicken fillet - 300 g
Onion - 1 pc.
Champignons - 200 g
Canned pineapple - 300 g
Nuts - 100 g
Olives - 200 g
Mayonnaise - 4-5 tbsp. l.
Salt, pepper - to taste
Vegetable oil (for frying) - 3 tbsp. l.

Cooking method:

1. Wash the chicken fillet, dry it, cut into cubes. Season with salt and pepper and place in a frying pan with oil (a tablespoon) over medium heat. Fry, stirring, for 8-9 minutes. The fillet will first turn white, then lightly brown. Place it on a plate.

2. While the fillet is frying, peel and cut the onion into small cubes, wash the champignons and also cut into cubes. In the pan where you fried the chicken, add more oil if necessary, add the onion and fry until translucent. Then add the mushrooms. They must be simmered until the liquid evaporates.

3. Pat the pineapple with a napkin and cut into cubes.

4. Place fried onions, mushrooms and chicken, crushed nuts, olives, chopped pineapple in a bowl. Salt, pepper, season with mayonnaise. Stir.

5. Serve Hector salad on lettuce leaves or in a salad bowl, garnish with nuts and pineapple.

"Crab Louie"

This salad was born in the men's clubs of San Francisco in the early 21st century. Who Louis was is unknown, but the success of the salad is undeniable. His recipe migrated to Washington, the White House loved it, and now not a single official reception of the highest level is complete without the Louie Crab salad on the menu.

Ingredients:

Head of lettuce or romaine
Head of Lollo Rosso
Quail eggs – 10 pcs.
Young asparagus - 300 g
Cherry tomatoes - 400 g
Crab meat - 200 g
Avocado – 2 pcs.
Olives or pitted olives - 5 tbsp. l.
A small bunch of green onions
Salt

For refueling:

Homemade mayonnaise – 4 tbsp. l.
BBQ sauce – 1.5 tbsp. l.
Pickled gherkins – 50 g
Red bell pepper – 50 g
Capers – 1 tsp.
Salt pepper

Cooking method:

1. Disassemble the heads of lettuce into leaves and soak in cold water for 10 minutes, then rinse well to remove sand.

2. Boil water in a small saucepan, add salt and add quail eggs. Cook for 1.5 minutes. Place the eggs in ice water and cool. Peel the eggs from their shells.

3. Cook young asparagus in boiling water for 3-4 minutes. Transfer it to ice water, cool, dry it from moisture and cut crosswise into 2-3 pieces.

4. For dressing, mix mayonnaise and barbecue sauces. Finely chop the gherkins, sweet peppers and capers and add to the sauce. Salt, pepper, stir.

5. Cut the tomatoes into 2–4 parts, peel the avocado, remove the pit and cut into thick slices. Tear large lettuce leaves.

6. In a deep bowl, combine lettuce, asparagus, tomatoes, avocados, olives or black olives. Add pieces of crab meat, chopped green onions, season with sauce and serve.

"Orlovsky"

Lyubov Orlova, a star of Russian cinema, never hid the secret of her beauty and slimness: zero bread and sweets, maximum fresh vegetables and fruits. At her dacha she came up with a delicious and healthy salad of vegetables, herbs and cheese. This was a signature treat for her guests at the dacha.

Ingredients:

Young radish - 400 g
Cucumbers - 300 g
Sweet tomatoes - 300 g
Boiled young asparagus - 200 g
Large handful of lettuce leaves
Adyghe cheese - 200 g

For refueling:

Olive oil - 6 tbsp. l.
White wine vinegar - 2 tbsp. l.
Salt pepper

Cooking method:

1. Cut all vegetables into thick slices or circles. Tear large lettuce leaves. Cut the Adyghe cheese into the same slices. Mix everything.

2. Mix all ingredients for dressing.

Elena Smutok knew about salads.

In winter and summer, we have access to such a wonderful storehouse of vitamins as green salad leaves. Not only is this noble culture low in calories and healthy, it is also very tasty and full of healing properties. It turns out that this wonderful dietary plant has more than a thousand varieties!

If you at least periodically add an edible herbal treat to your diet, you can not only enjoy the rejuvenating effect of the body, but also improve the functioning of the digestive system and cardiac activity.

In addition to the mineral-vitamin complex, its leaves are rich in fiber. The use of this natural product helps to significantly improve metabolic processes, and, consequently, lose unnecessary pounds.

Among the advantages of this product is the fact that it goes well with meat, vegetables, and cereals.

And therefore it is used not only as one of the main components of the dish, but also used to decorate salads and snacks. Thus making them much more appetizing, attractive and spectacular.

The variety is really great, but conditionally they can be classified into only two categories: leafy and cabbage. The leafy ones grow in the form of a rosette or bush, and the cabbage ones are very much reminiscent in shape of white cabbage, only the head of cabbage is formed from not too tightly fitting and slightly “loose” leaves.

Iceberg

Another name is “ice salad.” An amazing crispy product, really very similar to ordinary cabbage with large green juicy leaves of light or, on the contrary, bright color.

A distinctive feature is its cold resistance and the possibility of three-week storage.

If during the growing period it did not receive enough water when watering, it may develop a slightly bitter taste. If the care was organized correctly, then it will not be very pronounced and a little sweet. You might even consider it neutral. This is what makes it a favorite ingredient for many cold dishes.

As a rule, it is served by simply separating the leaves from each other, or cut into strips or cubes, or torn into pieces by hand.

By the way, in order for leaves of any variety to always look fresh in the finished dish, and also to retain their taste and beneficial qualities longer, they need to be torn by hand, without using cutting devices, including a knife!!!

“Iceberg” can be easily combined with any type of meat, seafood, vegetables and sauces, since it does not drown out the taste of the main ingredients, but adds only the right note of freshness.

Batavia

This species is one of the most prominent representatives in its category. Its value lies simply in its record content of vitamins and nutrients. Here is the entire complex of B vitamins, magnesium, beta-carotene... it’s probably easier to list what it doesn’t contain.

It can be recognized by the wavy edges on the leaves, while the rosette itself is quite large and spreading. Depending on the variety and growing conditions, the plant can be either a beautiful, rich green color or have a red-brown color.

It is loved by many for its pleasant, slightly sweet taste, as well as its gentle crunch. Batavia goes perfectly with any meat, poultry and fish, as well as with all available vegetables. In each of these compositions it can be used either as one of the main components or as a decoration.

Butterhead

This salad is the most accessible and inexpensive and has been known since ancient times. Previously, it was specially grown to obtain plant-based vitamin E. And indeed, if you lightly rub its smooth, beautiful leaves, you can feel the oily tenderness on your fingers.

Its taste is delicate and incredibly tender, with soft pleasant notes, and at the same time it is juicy and slightly sweet.

The outer leaves of the plant and its petiole may have a slight bitter taste, so they are often simply cut off and not eaten.

It is quite accessible and inexpensive. Anyone who knows what it looks like always tries to buy it for food. It goes very well with its other relatives, and even makes a sandwich especially tasty with it. And simply using it as a decoration is always nice.

Being an excellent remedy for relieving fatigue, it is better to use it simply with your favorite dressing, and you can completely do without other ingredients.

This plant has one more feature - its leaves can be used for wrapping rolls at home.

But it is worth remembering that butterhead cannot be stored for a long time, because this may increase the content of harmful nitrates.

Witloof

Its other name is chicory salad. Crispy, original-shaped heads of juicy leaves can have a color from white to bright purple. The paler the color, the tastier and less bitter the taste will be.

The method of growing it is interesting - it takes place in two stages: first, in the summer, the root crops are allowed to ripen in the beds, and then in the dark, so that bitterness does not form due to the light, fairly dense, slightly elongated and pointed heads of cabbage weighing less than 100 grams each are grown from the root crops.

This plant is quite versatile in terms of its use - it can be eaten fresh, boiled, baked, stewed, and you will be surprised, even fried. Like this! It also goes well with all citrus fruits, and is very good with almost all vegetables. That's why they love to cook with him.

And if you season all this splendor with some tasty sauce, or simply mix it with sour cream and pour olive oil, then it will be just a culinary song!

But it is best to eat witloof fresh. Of course, this way all its beneficial qualities and properties are preserved, many vitamins, ascorbic acid contained in the plant, phosphorus, calcium, carotene with thiamine, and iron with intibin, and much more...

It is noteworthy that it is recommended to eat witloof to improve the health of the gastrointestinal tract, improve the functioning of the pancreas, as well as for better functioning of the body’s blood purification system - the kidneys and liver. It has been scientifically proven that the nervous system becomes calmer when consuming this wonderful plant at least several times a week.

Like other leafy representatives, witloof can also be slightly bitter. Typically, bitterness is observed in the compacted bottom part. However, it is not a problem to simply remove it and not use it for food. But it happens that the leaves become slightly bitter, this depends on the characteristics of cultivation and watering.

But this can also be eliminated: the leaves can be soaked in salted water, holding them there for about two hours, you can literally put them in boiling water for a minute, or hold them under running cold water for about 20 minutes.

If you cook it using heat treatment, then the above-described manipulations can be omitted, since the bitterness will disappear during baking or stewing.

Watercress

This representative is the richest in the number of vitamins and microelements of all the varieties and varieties that we are considering today.

It tastes slightly bitter, and this is no coincidence; its leaves are rich in mustard oil, which gives it a taste slightly reminiscent of another bitter plant - horseradish.

Because of this feature, it does not combine well with other herbs. He has enough of everything without them. Amazing piquancy is his calling card.

And in order to preserve its individuality, watercress is not chopped, but added almost entirely to any “faceless” dish. In this form, he can show everything he is capable of, making any dish with him truly exquisite.

If you have never prepared unique “green” oil with it, then be sure to try it - the taste will blow your mind. And also experiment with using these leaves in various cold dishes, all kinds of cheese appetizers, canapés and sandwiches, as an addition to side dishes of meat dishes, in soups, as well as in sauces and various fillings.

Heat treatment softens the peppery flavor of watercress, but thanks to this, any soups and vegetable purees become much more aromatic and interesting.

Korn (field lettuce)

Externally, the root really looks like field grass with bright small juicy leaves resembling roses. The spicy note of the delicate leaves does not reveal itself immediately, but almost from the first seconds it is easy to detect the sweetish nutty taste and aroma of real hazelnuts.

Olive oil is ideal for dressing the root, allowing the nutty flavor of the plant to really shine. But don’t discount the unique combination with sour cream, citrus fruits and even vinegar essence.

Whatever you cook with corn, the incomparable spicy note of taste will not be lost. But you should know that it can exhibit its maximum aromatic characteristics in conjunction with fried bacon, smoked trout, or other similar fish, chicken, mushrooms, fried onions, boiled beets, apples, other herbs, with the addition of chicory, and of course, with any nuts.

You can simply prepare a light salad from it, or you can get a great refreshing side dish for both meat and any seafood. And if you eat it without any additives, it will be an excellent dish for dietary nutrition.

Try experimenting and using the corn to make different soups or sauces (especially green pesto), and it will be loved and desired in your kitchen.

A little should be said about the medicinal properties of this plant. The juicy pulp of the root contains a complex of vitamins B and E, ascorbic acid and carotene, as well as rutin, which belongs to the vitamin P group, so it is recommended to eat it for hypovitaminosis.

Moreover, it perfectly tones, adds strength and lifts your spirits. And this is also no coincidence - the plant belongs to the category of natural aphrodisiacs.

Leaf lettuce

Leaf lettuce is also known by another beautiful name - coral lettuce. It was named so for its enchanting and incomparable combination of burgundy and coral color. Nature gave such a riot of colors to its curly leaves.

It is worth noting that it is one of the oldest on the planet in its category, and currently has over a hundred varieties, which can differ from each other not only in color and size, but also in shape - from loose rosettes to dense heads of cabbage.

Lettuce does not have any distinct taste and is quite bland on its own, but this is what makes it simply ideal for combination with its own kind and many vegetables.

Its usefulness lies in the fact that it is easily absorbed by the body. And believe me, it has a lot to absorb - in addition to a whole complex of vitamins and nutrients, it contains a lot of potassium and magnesium, which are so necessary for the proper functioning of the cardiovascular system. It also contains quite a lot of iron that the body needs.

And for thyroid disease and hypertension, it is also recommended, but as part of a special diet.

Colorful lettuce leaves are used in numerous salads and dish decorations; cream soups are cooked with it, as well as side dishes for meat and fish dishes. Sandwiches cannot do without it either; if you decorate the most ordinary of them with such beauty, it will at least become twice as tasty.

Just don’t wrap hot meat in leaves, in this case the coral color and, of course, the appearance will be lost. But, as you know, any dish is greeted with it.

There is one little trick - in order for the lettuce to remain juicy in any of the prepared dishes for as long as possible, it should be soaked in cold water for 20 minutes immediately before cooking.

Lollo Rossa

This plant is the most popular variety of lettuce. It is very beautiful, coral color, and with the same beautiful name - Lollo Rossa. It has an incomparable intense bitterish nutty flavor, and at the same time a very delicate and refined filling.

Beautiful, wavy, rather soft and slightly crispy leaves allow you to achieve beautiful volume in any salad, as well as decorate any portioned or shared dish. Lollo Rossa is ideal for baked vegetables, fried meats, various sauces and a variety of snacks.

When choosing it in a store or market, you should pay attention to its color.

If the leaves have a dark red color over their entire area, this means that the greens are overripe. In this case, it will be very bitter and instead of juicy tenderness, you will only get disappointment from its harshness.

Therefore, be careful when choosing and purchase a product of the desired degree of maturity.

Chard

This is the name of a variety of beets. And the main feature of the plant is that it is not the root vegetables that play the main role here. Pay attention to the very beautiful leaves with ruby ​​veins and delicate stems - this is actually what you should cook from.

Chard is a very famous plant, dating back to time immemorial. And then it was called nothing more than “Roman cabbage”.

But in fact, this is the closest “relative” of spinach, and is grown in the same way. It also tastes like beets and spinach. Its pleasant soft greens are sweetish in taste, filled, like all its close relatives, with vitamins and nutrients.

The younger the plant, the more it contains all sorts of “benefits”.

In cooking using it, cold snack dishes are very popular - these are summer borscht, numerous salads and sauces. And if you wish, with a little imagination, you can treat yourself to cutlets, cabbage rolls, pies, and casseroles.

As a rule, the leaves are eaten fresh, although they can also be boiled. And if we talk about the stems, then they are stewed more, and they are most delicious with this method of preparation.

Oakleaf

Outwardly, its reddish green leaves in loose heads of cabbage are very similar in shape to oak leaves, which is why it is also called oak salad.

Possessing a memorable, delicate and very pleasant nut flavor, it, in turn, has a very short shelf life. And also sudden changes in temperature are completely contraindicated.

Therefore, it is practically not used as decoration, as it quickly loses its appearance. It also absolutely does not go well with any sauces. As a rule, they are all quite heavy, and already have their own taste. Therefore, they will easily drown out the uniqueness and unique taste of oakleaf.

Meanwhile, it should be noted that the vitamins, mineral salts and folic acid contained in it fill it with excellent characteristics. Therefore, it should be eaten more often as part of various dishes to cleanse and improve blood composition.

This delicate, exquisite plant will show all its best qualities in collaboration with avocado pulp. And also one of the best flavor combinations will be its combination with mushrooms and smoked salmon. You can also add crackers and croutons, including garlic, as well as various nuts, and best of all almonds or almond petals.

And don’t forget that it can also be prepared as a side dish. It will be especially good with baked or fried fish, or liver. Original, tasty and healthy!

Chinese cabbage

Quite a popular variety, which is currently easy to buy in any store or market almost all year round.

Most likely, “Beijing”, as it is also called, does not really need any introduction. Elongated juicy, slightly “crispy” leaves are collected in oblong, not very dense heads of cabbage. In this case, the leaves are quite easily separated from the inner “stem”.

Chinese cabbage can be stored for a long time, and the advantage is that throughout the entire storage period it does not lose its beneficial qualities and properties, as well as all its vitamins.

Ideal for low-calorie everyday meals when following a strict diet.

It can be eaten either fresh or boiled, and even salted and pickled.

The feeling of spring freshness and juiciness allows you to cook with it excellent sandwiches, huge quantities, soups, and delicious side dishes.

When choosing a product in a store, pay attention to the color and size of the head. The taste of the future dish and its usefulness depend on this.

The color of a young cabbage is soft green with white veins, or a slight tint; its length should not exceed 30 cm. If the leaves are withered or yellow, then the cabbage has been lying on the shelves. And if the size exceeds the specified one, then the leaves may taste bitter, which is also not desirable. This indicates that it has outgrown or overripe.

Romaine

Better known as “Roman” lettuce, it is often sold in stores, which is always a good thing. Its peculiarity is that it does not belong to any of the known varieties. This is neither a cabbage nor a leaf representative, most likely it is something in between one and the other.

Romaine is quite attractive in appearance, has elongated, rather dense, and at the same time juicy leaves. They, in turn, are connected thanks to a rather loose head of cabbage. Moreover, the closer they are located to the center, the lighter their color becomes, and the more delicate they become.

If we talk about taste, it has, like many of those that we have already reviewed today, a slight nutty flavor. At the same time, it is distinguished by a certain spice, sweetness and tartness, which makes it quite recognizable among all its “relatives”. It is rich in folic and ascorbic acid, which in general does not surprise us.

Although it is quite self-sufficient in its taste and aroma qualities and can be served with just a yogurt dressing, it is still used in sandwiches, the famous McDonald's hamburgers and combined cold dishes.

And there are also many recipes in which romaine acts as the main ingredient in delicious cream soup and vegetable sauté. Surprisingly, in such dishes this product is incredibly reminiscent of asparagus.

Radicchio

An Italian representative of a juicy purple-violet color, which is just one of the varieties of chicory.

Such a bright color can be achieved by eliminating sunlight and freezing - instead of chlorophyll, an antioxidant in the form of a purple pigment accumulates in greenery.

Radicchio is distinguished by the fact that its taste is quite spicy and at the same time bitter. Therefore, it is used in cold dishes, but in very small quantities. As a rule, these are mixed vegetable salads with the addition of leaves with a pleasant spicy aftertaste.

You can reduce the bitterness in a fresh dish by adding mayonnaise, honey or fruit sauces. You can also achieve this by heat treatment: grilling or frying in olive oil in combination with garlic, onion and thyme.

If you want to make an original presentation of a snack dish, then radicchio leaves are quite suitable as a portion plate.

Frisse (frise)

A curly variety of chicory in the form of narrow, stunning, curly leaves that are light green on the edges and white-yellow in the center, with a slight piquant bitterness. It is worth noting the special juiciness of this variety, which can quench a wild thirst on a summer day.

This is a very beautiful specimen in appearance. Usually, when used in combination with other salad leaves, it is seasoned with garlic and thyme sprigs.

Ideal with meat, bacon, seafood, fruit, cheese and citrus fruits.

Decorated with this beautiful carved script, any dish will look very festive and elegant.

Chicory

So we got to the most basic “parent” of many salads. As you already understood, this is chicory, which has a slightly bitter, and at the same time tart, specific flavor.

The bitterness of chicory and all its many varieties comes from the intibin contained in the leaf veins, which actually performs a very important function for the whole organism as a whole. It helps stimulate the digestion process.

It can be eaten raw as part of a combination of greens and vegetables, or baked or stewed in olive oil, with broth or white wine.

This is exactly “the same chicory” that many people use to replace natural or freeze-dried coffee.

Spinach

This is truly the most popular variety of greens, useful for almost everyone - from small children and expectant mothers to the elderly.

Spinach leaves have a rounded and sometimes oval shape. Up to 15 pieces can be collected in one outlet. Their color is bright and saturated, and their structure can be either smooth or slightly wrinkled.

Pleasant to the taste, the slightly sweet plant is rich in a whole complex of vitamins, especially from the group of vitamins C and A, as well as iron and other trace elements and beneficial substances. It contains quite a lot of protein, which is perfectly digestible, and spinach is considered the “king of vegetables” (here’s a salad for you).

It is a kind of “broom” that cleanses the entire gastrointestinal tract. If you are experiencing exhaustion or a disease of the nervous system, anemia, gastritis, diabetes, think that it’s time to include this particular plant in your diet.

For those who are on a strict diet and want to lose weight, spinach can become the most faithful food ally, because with its almost 92% water content it has a “negative” calorie content - in order to assimilate it, the body spends much more energy than it receives when eating it.

And another very important fact is that, unlike other plants, boiled spinach does not lose vitamins in any way, which means it remains no less useful than raw spinach.

This amazing plant is easy to find in cooking. Soups are cooked with it, and sauces are prepared using it. Spinach is actively used in preparing omelettes, casseroles, side dishes, and even.

It goes well with all types of meat, poultry, fish, cereals and dairy dishes. You can also use the juice from grated spinach to color cake layers and prepare green pancakes with it. Or they prepare icing and various baking creams of the same color with it.

A simple and tasty green salad without mayonnaise with pine nuts

Both in winter and in summer the same color - a Christmas tree? No! A delicious salad that is suitable for those losing weight, for followers of a healthy diet, and even for the holiday table!

Pine nut or pistachio grains add a special charm to this dish.

Looks gorgeous and very tasty!

We will need:

• leaf lettuce – 1 bunch
• apple – 3 pcs.
• pine nuts – 0.5 cups
• lemon – 0.5 pcs.
• fresh dill – 0.5 bunch
• cilantro – 3/4 bunch
• ground black pepper and salt to taste

Preparation:

1. Rinse all fresh greens thoroughly under running water, let them drain and then dry with paper towels.

If you don't like cilantro, you can replace it with parsley or basil.

After drying, cut the lettuce into wide strips, and chop the dill and cilantro with a knife as finely as possible.

2. Peel the apples, remove the core and cut into medium-sized cubes. Sprinkle with lemon immediately to prevent the pieces from darkening.

3. Place all prepared ingredients in a bowl and squeeze in the remaining lemon juice. Mix lightly with your hands so that it is evenly distributed, and only then add salt and pepper to your taste.

Be careful with salt; you don’t need to add a lot of it for green salads.

4. Sprinkle pine nuts right on top of all this splendor. Although, if you wish, you can mix them together with everything else. Here you can act as you want, or as you like best.

The finished dish is best served chilled. Therefore, it should be placed in the refrigerator for at least 20-30 minutes. This will be very useful for a hot summer day.

You can serve with a slice of lemon.

If you don’t have pine nuts, you can easily replace them with peeled sunflower seeds or pistachios.

Eat a cold dish with pleasure, enjoy the taste and get saturated with vitamins!

Tender green salad with chicken breast

I really like this quite nutritious salad, which even picky men will enjoy eating. Many housewives know that they do not need “grass”, but only serve meat. But they definitely won’t refuse this, they’ll even ask for more.

It can be prepared quite quickly, especially if you have pre-prepared poultry. In this case, either boiled or smoked breast is suitable.

And as a dressing, we will prepare a very tasty sauce from honey, soy sauce and vegetable oil. You can use both sunflower and olive oil.

We will need:

• chicken breast – 350 g
• lettuce leaves - 1 bunch
• tomatoes – 2 pcs.
• fresh cucumber – 1 pc.
• bell pepper – 1 piece
• hard cheese – 100 gr
• soy sauce - tbsp. spoons
• honey - 1 tbsp. spoon
• soy sauce – 1 tbsp. spoon

Preparation:

1. This dish can be prepared from any type of lettuce, but it is especially tasty from Chinese cabbage, romaine or iceberg. They all have fairly dense, fleshy leaves and will go great with all vegetables and chicken.

The leaves should be washed thoroughly under running water. Then let them dry, or dry them and tear them into small fragments with your hands, put them in a bowl, or better yet, immediately on a dish.

In order for the leaves to retain their appearance longer and not release juice, they should be torn with your hands and not cut with a knife.

2. Cut tomatoes, peppers and fresh cucumbers into approximately equal pieces; in this form the finished dish will look more appetizing. Place the vegetables sequentially in a bowl with the greens.

3. Chicken breast can be cut into thin strips, or disassembled into fibers. It will also be good to shape them, just like chopped vegetables. Add it to the bowl with the rest of the ingredients.

4. Pour the required amount of vegetable oil and soy sauce into a separate bowl, add aromatic honey and mix all the ingredients into a single mixture.

Place the resulting sauce into our long-awaited salad and mix carefully so as not to crush all the components, and at the same time imbue each of the pieces with its flavor.

As you know, soy sauce is quite salty, and therefore, if we add it to a dish, then there is no need to add additional salt. Therefore, taste the dish, and if necessary, you can add a little salt if desired.

But personally, I already have enough salt, especially since we will also add cheese.

6 Yes, we still have cheese left. It is very good if it is hard, like Parmesan. It should be rubbed directly over all components. It will look very beautiful.

Although, if desired, you can stir everything again. In this case, the cheese will also be soaked in the delicious sauce, and will become even more aromatic and desirable.

This cold dish can also be prepared in individual salad bowls for the holiday. In this case, you can simply lay out all the ingredients in layers and pour the prepared dressing on top.

This is how you can taste a delicious cold dish somewhere in a restaurant.

Delicious iceberg salad with egg pancakes

There is nothing easier than tearing up lettuce, crumbling onions and boiled eggs and dressing with, preferably homemade, sauce. Or you can complicate the process a little and get a very beautiful holiday dish that will please the eye.

What exactly is to complicate? Yes, make egg pancakes! And if your soul requires meat, then add boiled beef, or...

We will need:

• iceberg salad – 200 gr
• carrots – 1 piece (100 g)
• dill – 0.5 bunches
• salt, pepper to taste

For pancakes:

• egg – 3 pcs
• milk – 50 ml
• salt - a pinch
• vegetable oil for greasing the pan

For refueling:

• sour cream – 100 gr
• mustard – 0.5 teaspoon
• garlic – 2 cloves

Preparation:

1. Since our main ingredient is very similar to ordinary cabbage, we can chop it accordingly, that is, into small strips.

2. Wash and peel the carrots. Then grate it using a Korean carrot grater. You will get a long thin straw.

Transfer it to a bowl with the chopped leaves, mix with your hands and add salt to taste. If you like spicier dishes, you can add pepper, and if you don’t like them, then add them anyway, but a little. You won’t feel it in the dish, but the taste of all the ingredients will be fully revealed.

3. Prepare our secret ingredient - egg pancakes. To do this, you need to mix the eggs with milk, add a pinch of salt and mix the mixture with a whisk. It is not necessary to beat until foamy; it is important that the mixture is homogeneous.

4. It is better to fry pancakes in a non-stick frying pan. In this case, you will need less oil and they will not turn out very greasy.

If you don’t have a special frying pan, you can use a regular one, just lubricate it more actively with sunflower oil so that nothing burns.

5. Place the prepared pancakes on a flat plate and let them cool completely. Then roll each into a roll and chop into long thin strips.

6. Grind the dill, try to get it as fine as possible. Mix greens with pancakes and vegetables.

7. Prepare the dressing separately. To do this, mix sour cream and mustard in a small cup. Using a press, squeeze the garlic into the mixture. Mix everything well into a homogeneous mass.

Place the contents on the prepared plate so that the serving is neat. The finished dish can be cooled slightly in the refrigerator and then served.

Simple green salad for weight loss

There are quite a lot of low-calorie dishes for weight loss. But personally, I’ve recently fallen in love with this particular recipe with light mayonnaise.

It is this that allows you to simultaneously “deceive” your stomach and eat deliciously, and most importantly, get enough of vegetables that contain a small amount of calories.

We will need:

• lettuce (any) – 1 bunch
• fresh cucumber – 2 pcs.
• radishes – 5 pcs.
• dill, parsley and green onions - half a bunch each
• light low-calorie mayonnaise - 2 tbsp. spoons
• salt - to taste

Preparation:

1. Tear the washed and dried leaves into small fragments with your hands. If there is a mixture of different varieties, then it can also be completely used.

2. Chop the onion, dill and parsley not very finely. You shouldn’t limit yourself here either; “herbs” can be replaced.

Those who love cilantro can add it, and if you have fresh basil, it won’t be superfluous either.

3. You can choose the method of chopping radishes and cucumbers yourself. Some people prefer to grate them, while others prefer to simply cut them into small strips.

And if you like tangible pieces, then cut the vegetables larger.

Place beautifully on a plate and serve.

Restaurant Grade Green Tuna Salad Recipe

This dish is usually served in cafes and restaurants. It is pleasantly refreshing and creates a romantic mood.

And it's also very tasty. And everyone at home and guests love him very much.

We will need:

• canned tuna – 100 gr
• romaine, batavia or butterhead lettuce – 5 leaves
• tomatoes – 300 gr
• bell pepper – 100 gr
• cucumber – 100 gr
• pine nuts – 50 g
• garlic – 1 clove
• basil – 3 sprigs
• lemon juice – 2 tbsp. spoons
• olive oil – 2 tbsp. spoons
• sugar – 0.5 tsp
• salt, ground black pepper to taste

Preparation:

1. Drain the liquid from the can of canned food, remove the tuna and disassemble it into not very large fibers. It will be convenient to do this using a fork.

2. Try the skin of the cucumber; if it turns out to be rough and tough, then it is better to peel it first. It is better to cut the vegetable into medium cubes.

3. Chop the tomatoes in the same way. The size of the cubes can be the same. If you have cherry tomatoes in the refrigerator, then simply cut them into two halves. The “geometry” of the salad in this case will be more varied.

4. Peel sweet bell peppers from seeds and membranes, and cut into cubes the same size as cucumbers and tomatoes.

5. It would be great to add garlic to this salad. To do this, you need to grind it as finely as possible. This can be done using a regular knife or a press.

6. Leave three to four basil leaves for decoration, and cut the rest into smaller pieces. The aroma that comes out of it when cut is simply divine!

7. There are several ways to serve this salad. One of them involves combining all the ingredients in one bowl. And the other one is like the one in the photo below. Both methods are beautiful and effective.

If you choose the second option, then all the components are mixed directly when laid out on plates.

8. If you choose the first option, then put everything in a common bowl, add salt and sugar to it, and don’t forget about pepper. At least a little, but you should definitely add it. Then mix.

9. Just before serving, tear the chilled lettuce leaves into small pieces with your hands and place them in a common bowl. Pour in olive oil and fresh lemon juice, which is best squeezed from the lemon.

Mix all this beauty very carefully to preserve each of the pieces.

10. Before serving, place on a large flat dish or in a beautiful salad bowl. Sprinkle pine nuts on top and garnish with fresh basil leaves.

This is the beauty we ended up with. It’s both pleasant to watch and delicious to eat!

Green salad with arugula, avocado and shrimp

This salad will surely appeal to the fair half of humanity. It can be prepared both for the New Year's table or March 8th, and for a romantic dinner.

The combination of greens with shrimp and fruits is simply magnificent, and is a real natural aphrodisiac.

We will need:

• shrimp – 400 gr
• avocado – 200 gr
• arugula – 100 gr
• watercress – 100 gr
• orange – 2 pcs.
• lemon juice – 50 ml
• feather onion – 50 g
• olive oil – 25 ml
• pepper, salt - to taste

Preparation:

1. Peel off the skins of cleanly washed and dried oranges. Take one apart into slices, which must be cleaned of the outer film, and put in a bowl.

Squeeze all the juice from the second orange fruit into a glass or deep cup.

2. Tear the watercress and arugula into small pieces and add to the orange slices.

3. Boil the shrimp in advance until tender in lightly salted water, drain in a colander and allow excess liquid to drain, and then add to the previous components of our creation.

4. Carefully remove the avocado pulp and cut into small slices or cubes. Pour into the bowl with the rest of the ingredients.

5. Now it’s time for the original dressing, which will have the “zest”: combine orange juice with lemon juice, and then pour oil into them.

Whisk thoroughly until smooth and pour the citrus dressing into the prepared salad mixture. Now all that remains is to mix all the ingredients with the sauce and let it cool a little in the refrigerator.

Then serve and enjoy the taste of freshness and seafood.

Tuscany salad of red beans and arugula leaves

Red bean salad will be quite tender and satisfying, but not heavy on the stomach. Arugula will add a spicy note. The main thing is to add only leaves without bitter stems.

We will need:

• canned beans – 1 can
• feta cheese – 200 gr
• arugula – 120 gr
• red onion – 1 pc.
• garlic – 1 clove
• olive oil – 4 tbsp. spoons
• lemon – 0.5 pcs.
• soy sauce – 1 tbsp. spoon
• ground black pepper to taste

Preparation:

1. Open the can of beans and drain all the liquid, then rinse it with warm boiled water to remove the cloudy sediment from the beans.

2. Tear the arugula with your hands, removing the stems. Chop the onion into thin half rings.

3. Cut the cheese into neat cubes about a centimeter thick.

4. Chop the garlic clove as finely as possible using a knife or a garlic press directly into the sauce bowl. Add oil and soy sauce. Lightly pepper. Squeeze the juice from half a lemon into it. Whisk the dressing until smooth.

5. Combine all crushed ingredients in a bowl, pour in the prepared dressing and stir.

It’s so easy to prepare a delicious cold dish that everyone who tries it will surely appreciate.

So we figured out what types of green salads there are, what they go with, and what can be prepared from them so that it is both tasty and without harming your waistline.

As you can see, this is not just some kind of herb, but a plant that is beneficial for the body. Try to convince your “unwilling” ones to include this magnificent organic matter in their diet as often as possible, and soon they themselves will notice that they are becoming calmer and healthier.

Bon appetit and vitamin freshness on your table!