Salads in ok recipes. Salads in ok recipes Lecho from bell pepper for the winter

30.01.2024 Pancakes, cheesecakes

Country vegetables rich in vitamins and minerals such as: vitamin A - 86.9%, vitamin C - 36.5%, vitamin E - 20.6%, vitamin K - 40.3%, manganese - 11.3%

What are the benefits of country vegetables?

Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.

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You can see a complete guide to the most useful products in the appendix.

Cooking and Bakery - own production

We select products for our own production according to two criteria. First: high quality and freshness, confirmed by safety certificates and daily checks, which allows us to cook with high quality and tasty. Second: the best purchasing price in the region, thanks to which we can offer you delicious dishes at an affordable price.

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Detailed description: salads in ok recipes from available ingredients and detailed preparation information taken from several sources.

New Year is a magical holiday! It is eagerly awaited and celebrated in every family without exception. And of course, every housewife wants to surprise and please her family and friends with delicious, original dishes. I suggest starting now to prepare for the New Year 2019 of the Yellow Earth Pig, choosing recipes for simple and effective salads. Everything is clear with the main dishes; their preparation takes the lion's share of time and patience when preparing the feast. Therefore, snacks and salads should not only be tasty and beautiful, but also easy to prepare.

Any salad can be tailored to suit the New Year's theme. Nobody bothers you to prepare a regular Olivier, arrange it in the form of a Christmas tree and decorate it with sprigs of dill. Or simply replace one of the components of your favorite salad and the taste of the usual delicacy will sparkle in a new way. But you shouldn’t limit yourself to traditional dishes.

In my article, I bring to your attention a selection of original, simple and, most importantly, delicious New Year's salads. They are quite easy to prepare. The design can be whatever you like. Since the upcoming 2019 will be the year of the pig, salads decorated in the shape of a pig will be very popular.

Salad for the New Year 2019 in the form of a pig “Symbol of the Year”

We will need:

Boiled chicken breast (chicken meat) – 300 g
Large potatoes – 1 piece
Medium carrot – 1 piece
Chicken egg (table egg) – 2 pieces
Fresh cucumber – 1 piece
Fresh herbs (any) – 3-4 sprigs
Boiled sausage – 2 slices
Cloves in buds – 2-6 pieces
Mayonnaise – 4 tablespoons
Salt and spices - at your discretion
Elastic tomato – for serving

There is no topical video for this article.

Preparation

Pre-boil the chicken fillet in salted water until cooked. Let it cool completely. We also boil carrots, potatoes, eggs, cool, and peel.

Let's prepare a deep bowl. Chop carrots and potatoes into small cubes and place in a bowl.

If a fresh cucumber has a rough skin or is bitter, it is better to peel it. We also chop it into small cubes.

We separate the chicken fillet into fibers or cut it into cubes, according to your taste.

We separate boiled eggs into whites and yolks. Finely grate the yolks. Chop fresh herbs.

Place all the prepared ingredients in a bowl, add a little salt, pepper, flavor with mayonnaise and mix thoroughly.

We take a dish in which we will form our dish. It is better if it is oval. Place the resulting salad in an oval. Sprinkle evenly with grated egg whites.

Using sausage we form the piglet's snout and ears. Don't forget about the ponytail. To imitate eyes we use cloves. To soak the salad, it is better to refrigerate it for 1 hour. When serving, decorate the dish with fresh vegetables and herbs.

Delicious New Year's salad "Pig"

We will take:

400 g chicken fillet
3 eggs
3 pickled cucumbers
Half a can of canned green peas
1 carrot
150 g prunes
250 g mayonnaise
For decoration we need greens and boiled sausage

Preparation

Wash the prunes thoroughly, add hot water, and soak for 10 minutes. Lightly dry the straightened prunes on a napkin and cut into large strips
Cook the chicken fillet in salted water until tender. Cut the cooled fillet into small cubes. Peel and finely chop the onion

Grate the boiled carrots and pickled cucumbers on a coarse grater. Boil the eggs hard, cool, peel and separate the whites from the yolks. Three on a fine grater
Lay out the prepared components in layers in the form of an oval.
Place the minced meat as the first layer. Sprinkle grated cucumbers on top, grease with mayonnaise
Then lay out the onions, carrots, coat with mayonnaise again. Sprinkle green peas on top
Place prunes in the next layer, grease the layer with mayonnaise, sprinkle with grated yolk
Using sausage, we form a snout, ears, and tail. We use prunes as eyes
Before serving, put the salad in the refrigerator for 1 hour to soak. Decorate the dish with herbs and fresh vegetables

Festive salad for the New Year's table “Black Pearl”

Ingredients:

Table eggs – 2 pcs.
Crab sticks – 200 g
Hard cheese – 200 g
Pitted prunes – 200 g
Butter (chilled) – 50 g
Walnut – 50 g
Mayonnaise sauce – 6-8 tbsp
Greens to taste (for decoration)

Preparation

Wash the prunes and steam in hot water for 10-15 minutes. Then drain the water and lightly dry the prunes with a napkin.

We make a small cut on the side and stuff it with walnut pieces. It is better to pre-dry the walnuts in the oven for 7-10 minutes at 180 degrees or simply in a hot frying pan.

Boil the eggs hard, peel them, grate them on a coarse grater. We also pass the cheese through a coarse grater. We cut the crab sticks as finely as possible, or grate them coarsely.

Three chilled butter on a medium grater. Now lay out the prepared ingredients in layers. To make the dish look neater and more impressive, it is better to take a special ring shape.

Place one grated egg as the first layer. Place a quarter of the crab sticks on top, then grease the layer with mayonnaise sauce.

The next layering will be half of the grated cheese, on which we will place half of the grated butter.

Then spread the prunes stuffed with walnuts over the entire surface. Cover it with the remaining crab sticks, grease the layer with mayonnaise sauce. Place the remaining cheese on top and cover it with the remaining butter. The last layer will be the second grated egg. You can decorate with walnuts and herbs.

Salad "Mushroom Glade"

Ingredients:

Marinated champignons (whole) – 300 g
Chicken fillet – 250 g
Korean carrots – 200 g
Hard cheese – 150 g
Potatoes – 3 pcs.
Mayonnaise sauce
Greens (dill, onion, parsley) 200 g

Preparation

Boil chicken fillet in salted water until cooked. Cut the cooled fillet into small cubes. Boil potatoes in their jackets. Three cheeses on a coarse grater. Finely chop the greens.

Take a baking dish with a diameter of 20-22 cm. Place whole champignons on the bottom with the cap down.

Sprinkle generously with chopped herbs on top. Then place the grated potatoes on a coarse grater and grease the layer with mayonnaise sauce.

There is no topical video for this article.

Next we lay out the chicken fillet, also coat it with mayonnaise.

We also spread the Korean carrots evenly over the entire surface and season with mayonnaise. Sprinkle grated cheese on top and press lightly.

Cover the top with cling film and put it in the refrigerator overnight to soak.

Now we need to turn the form with the salad upside down. To do this, we will take a large dish, cover the mold with it and turn the salad upside down. Carefully remove the form and you're done.

How to prepare salad "Obzhorka"

We will need:

Beef – 400 g
Onion – 1 pc.
Carrots – 1 pc.
Butter – 50 g
Walnut – 100 g
Table salt
Mayonnaise for dressing
Pickled cucumber – 2 pcs.

Preparation

Cook the beef in salted water. To preserve all the flavor of the meat, first boil the water, then add the beef. Let cool.

Wash the onions and carrots, peel them. Finely chop the onion into cubes, and coarsely chop the carrots. Place butter in a heated frying pan and melt.

Fry the onion on it until golden brown, then add the carrots and fry them until tender. Cool hot vegetables.

Meanwhile, cut the cucumbers into thin strips. If the skin of the cucumbers is rough, it is better to cut it off first.

Pre-dry the walnuts in a frying pan or in the oven. Then grind the cooled nuts in a blender or pound in a mortar.

Cut the cooled meat into small pieces.

In a deep bowl, combine all the prepared ingredients and mix thoroughly. Lightly season with mayonnaise sauce. Before serving, let the salad soak for about an hour.

A simple recipe for a delicious salad “Freshness”

We will take:

Crab sticks – 200 g
Hard cheese - 150 g
Fresh cucumber (large) – 1 pc.
Table egg – 4 pcs.
Canned corn – 250 g
Mayonnaise – 150 g
Salt to taste

Preparation:

Pre-defrost the crab sticks at room temperature. We make sure that they are completely melted and do not contain excess liquid that could get into the salad. We cut them finely.
We peel hard-boiled eggs, separate the whites from the yolks. Grate the whites on a coarse grater, and the yolks on a fine grater.
Large three cheese.

Read also: Lamb salad recipes with photos

Peel the fresh cucumber using a vegetable peeler, and twist the resulting long strips into a snail shape - this will be a decoration.
Grate the peeled cucumber on a coarse grater, place in a colander, add a little salt and leave for 5-10 minutes to drain off excess liquid.
Take a ring from a springform baking dish, grease it with vegetable oil, and place it on a wide dish. First, lay out the chopped crab sticks, lightly compact them with a spatula or a regular spoon. Coat them with mayonnaise sauce.

Then spread the grated cheese on top, also compact it and grease it with mayonnaise.
Then place the cucumbers and distribute them evenly over the surface.
Next, pour in the canned corn, level it, and coat with mayonnaise.
Next, add the grated whites, add a little salt, and also flavor them with mayonnaise.
Place grated yolks on top and decorate the surface of the salad with snails, which we prepared when peeling the cucumber.
Place corn cloves in the middle of the snail.
Before serving, let the salad soak for 2-3 hours in the refrigerator.
After it has soaked, remove the metal ring and serve.

Original “Spicy” salad for the New Year

We will take:

Thin pancakes – 6 pcs.
Fresh mushrooms (champignons) – 250 g
Bacon – 150 g
Cheese cheese – 250 g
Sour cream – 200 g
Potatoes – 4 pcs.
Carrots – 2 pcs.
Onion – 1 pc.
Garlic – 2 cloves
Parsley
Mayonnaise - 250 g

Preparation

First, boil potatoes and carrots in their skins. Cool the vegetables and peel them. Peel the onion and finely chop it into cubes.

Cut the champignons in half, then into thin slices. We also cut the bacon into small pieces.

Heat vegetable oil in a frying pan and fry the onion until transparent. Then add the mushrooms to the onion and fry until the water has evaporated.

Season a little and add bacon to the mushrooms. Mix all ingredients thoroughly and fry for 7-10 minutes. Let the mass cool.

Three cheeses on a coarse grater. Squeeze the garlic there. In a deep bowl, mix feta cheese, garlic, sour cream, and chopped parsley.

We cut the boiled carrots along the entire length into long bars about 1 cm wide. We need 6 such bars.

Take a pancake, grease its surface with cheese mixture, put a carrot block on the edge and roll it into a roll. We do this procedure with each pancake, resulting in 6 rolls. Grate the boiled potatoes on a coarse grater.

To form our dish, we need a springform baking pan. Cover the inside of the mold with cling film.

Cut the pancake rolls into pieces 3.5-4 cm wide and place them on the bottom of the pan. Grease the laid out rolls with a little mayonnaise.

Place fried mushrooms and bacon on top. Distribute the mixture evenly over the entire surface of the salad.

Coat the top with mayonnaise and lay out the grated potatoes. We compact it a little. Now put the salad in the refrigerator for 1 hour to let it soak.

We take it out of the refrigerator. Take a large dish, cover it with lettuce leaves and place the dish with the potatoes facing down (i.e. turn it upside down). Remove the form and the dish is ready.

We are preparing a beautiful, festive salad “Mushrooms under a fur coat”

We will need:

Potatoes – 350 g
Fresh mushrooms – 250 g
Chicken eggs – 3 pcs
Processed cheese – 250 g
Hard cheese – 150 g
Dill - 100 g
Garlic – 1 clove
Butter – for frying mushrooms

Preparation

Pre-cook the potatoes in their skins and let them cool completely. Then remove the skin and grate it on a coarse grater.

Wash and clean the mushrooms, in our case champignons. Cut into thin layers.

Fry the chopped mushrooms in a frying pan with butter. First, start frying with the lid closed. As soon as the water has evaporated from the mushrooms, open the lid, add salt to taste, and fry until golden brown.

Let them cool completely and place on a napkin to remove excess oil.

Remove the shell from hard-boiled eggs and finely chop. Garlic can be passed through a press or finely chopped.

Grind the processed cheese into small cubes. Finely chop the dill.

Combine chopped eggs, cheese, garlic and dill in a separate bowl and grind using a blender. Finely grate the hard cheese. Now, using the culinary ring, we assemble our salad.

Place the potatoes in the first layer, distribute them evenly over the dish, and lightly compact them.

Place the next layer of fried mushrooms and distribute evenly.

Place the egg-cheese paste on top of the mushrooms, carefully level it and cover everything with grated cheese.

Decorate the top with herbs to your liking. To ensure the salad is properly soaked, place it in the refrigerator for 1 hour before serving.

How to prepare New Year's puff salad

We will take:

Smoked mackerel – 400 g
Eggs – 4 pcs.
Carrots – 2 pcs.
Cheese – 150 g
Green onion – 100 g
Homemade mayonnaise – 200 ml
Tomato and dill for decoration

Preparation

First boil the eggs and carrots, let them cool completely, and peel them.

Clean the mackerel and remove the bones and skin. Cut into small cubes.
Divide the eggs into whites and yolks and grate them separately on a fine grater.
Coarsely grate carrots and hard cheese. Finely chop the green onions.
All ingredients are prepared, assemble the salad. To form it, take a ring from a springform baking pan with a diameter of 18-20 cm.
Place it on a wide dish and grease the edges of the pan with vegetable or butter. Lay out the mackerel as the first layer. Distribute evenly over the surface of the dish.

Sprinkle fish generously with green onions and grease with mayonnaise. The next layer is grated yolks, we also coat them with mayonnaise.

Next we place the carrots, grease with mayonnaise.
Then spread the grated cheese, which we also flavor with mayonnaise.
The final layer will be grated whites, distribute them evenly over the surface.
Grease a little with mayonnaise, cover with cling film and put in the refrigerator to soak for 1-2 hours.
Remove the chilled salad from the refrigerator. Turn the ring slightly so as not to damage the integrity of the layers, and remove it.
Using dill we make an imitation of a spruce branch. Using a tomato, we form a decoration in the form of a New Year's ball.

Seafood salad for the New Year's table "Sea Caprice"

Ingredients:

Squid – 300 g
Crab meat -200 g
Crab sticks – 200 g
Squid or octopus tentacles – 200 g
Red caviar – 100 g
Chicken eggs – 2 pcs.
Mayonnaise – 200 g
Ground black pepper
Table salt
Green onions, lettuce
Soy sauce
Apple cider vinegar 6%
Unrefined vegetable oil

Preparation

First you need to boil the squid, squid tentacles, and eggs. We cool and clean everything.
Cook the shrimp, if necessary, remove the shell. Usually shrimp are sold already boiled, so just pour boiling water over them.

Take a dish and cover it with large lettuce leaves.
Finely chop the remaining leaves and place in a large bowl where we will mix the ingredients.
We also chop half the green onions. We divide the eggs into whites and yolks. Finely chop the yolks and add them to the chopped greens.
Season the salad with a small amount of vegetable oil. Add half a teaspoon of vinegar, a tablespoon of soy sauce.
Mix everything and lay out the bottom layer.

Cut the squid into thin strips and place in a deep bowl.
Finely chop the egg whites, crab sticks, and remaining onions, and add to a bowl.
We also add crab meat, 2 tablespoons of red caviar to the salad, season with salt and pepper to taste.
Pour in a teaspoon of vinegar, 2 tablespoons of vegetable oil, two tablespoons of soy sauce, a couple of tablespoons of mayonnaise.
Mix all ingredients thoroughly so that all spices are distributed evenly. Spread the resulting mixture as a second layer.
Next, decorate the surface with shrimp and squid tentacles. You can serve immediately.

Bon appetit!

5 video recipes for the most beautiful salads for the New Year

It's time for preparations in full swing. I have already written recipes for making cucumber salads for the winter, squash caviar, pickles and many others. All recipes can be found in the “Preparations” section. Today I’m writing about what the most delicious salads can be preserved for the winter. This includes eggplant salad, salad with rice and vegetables, green tomatoes, pepper lecho, beet salad, cucumber, vegetable... In general, read the contents and choose any recipe you like.

Information for those who make blanks for the first time. Cans for preservation need to be prepared in a certain way. First you need to wash them well with soda. It is better to use a new sponge for washing jars, not the same one you use to wash all the dishes. Next, the jars need to be sterilized. Most often this is done over steam. You can place the jar on a boiling kettle, or you can put a wire rack on the pan and place the jars on it upside down. You need to sterilize the jars for about 15 minutes, when drops of water begin to flow down the walls and the jar becomes transparent.

The second method of sterilization is in the oven. The jars are placed on a wire rack in a cold oven and the door is closed. Preheat the oven to 150 degrees and from the moment of heating, keep the jars there for 15 minutes. Can also be sterilized in the microwave. Pour some water into the jars (about 100 ml) and heat in the microwave for 8 minutes at maximum power. Lids for preservation also need to be washed and boiled for 5 minutes.

Only coarse rock salt can be used in preparations. Under no circumstances take iodized or small ones.

Read also 6 more recipes for delicious salads for the winter.

Eggplant and bell pepper salad “Ten”

This salad is prepared from different vegetables and turns out very tasty. It comes first in our top salads for the winter. The name of the salad comes from the fact that all vegetables are taken in the amount of 10 pieces. At the same time, choose medium-sized vegetables.

Winter salad recipe with rice and vegetables without sterilization

Salad with rice is also called “Tourist’s Breakfast”. It can easily replace a meal or be a good snack.

Ingredients:

Long grain steamed rice - 2 tbsp.
onions - 1 kg
sweet pepper - 1 kg
carrots - 1 kg
tomato juice - 2 l
hot pepper - 1 pc.
salt - 1.5 tbsp.
sugar - 5 tbsp.
vinegar 9% - 3 tbsp.
vegetable oil - 300 ml

Salad "Tourist's Breakfast" - preparation:

1.Rinse the rice until the water is clear and cook until half cooked (cook for about 7 minutes after the water boils). Next, rinse the grains well and let the water drain.

2. Grate the carrots on a coarse grater, cut the pepper into strips, and dice the onion. Finely chop the hot pepper.

3.Pour vegetable oil into a large container where you will cook the salad and heat it. Place carrots in oil and simmer for 15 minutes, stirring.

4.Add chopped onions to the carrots, stir and simmer for another 15 minutes. Next, pour in the tomato juice, add sugar and salt. Let the mixture boil and cook for another 15 minutes.

5.Next add pepper (sweet and hot) and cook for another 15 minutes. Next, add the rice and cook for the last 10 minutes. 3 minutes before cooking, add vinegar.

6. Boiling salad should be placed in sterilized jars and sealed with sterilized lids. The salad is ready. It turns out delicious, so prepare more at once.

Green tomato salad for the winter

Winter salads made from green tomatoes are quite popular. For all lovers of such salads, I offer an excellent recipe for the winter.

Ingredients:

green tomatoes - 2 kg
onions - 0.5 kg
red bell pepper - 0.5 kg
garlic - 6 cloves
parsley - bunch
salt - 1.5 tbsp.
sugar - 1 tbsp.
apple cider vinegar 6% - 3 tbsp.
sunflower oil - 100 ml
citric acid - 1/4 tsp.

Cooking method:

1. Wash and peel the vegetables. Cut the pepper into long strips. Cut the tomatoes into thin semicircles, the onion into thin half rings. Place these vegetables in a large bowl. Add one and a half tablespoons of salt and stir. Cover the bowl with something to prevent dust (film, lid, towel) and leave the vegetables for 12 hours (overnight).

2.After the night, the vegetables will release juice. Cut the garlic into strips or cubes and add to the salad. Coarsely chop the parsley and also add to the salad. Add a tablespoon of sugar, stir and leave the salad to stand for 1 hour.

3.After an hour, you need to squeeze the juice out of the vegetables. This can be done with your hands, or you can place the vegetables in a colander and press them down a little with a spoon.

Citric acid or lemon juice preserves the color of vegetables, they will remain bright.

5. Stir the salad and you can put it in clean jars (but not sterilized). Pack tightly and cover with clean lids, but do not roll up.

6.Place the jars in a pan to sterilize. After the water boils, sterilize for 30 minutes, then roll up with a key or screw the Euro-lids tightly. Wrap the preserved food “under a fur coat” and let cool. Salads for the winter from green tomatoes are ready, store them in a dark place.

Spicy Cauliflower Salad with Sterilization

This is a very tasty salad, the cauliflower turns out crispy, not overcooked (because the salad does not need to be cooked, but only sterilized), and spicy. If you don't like hot salads, reduce the amount of chili pepper.

Ingredients (for 4.2 liters):

cauliflower - 3 kg
carrots - 3 pcs.
garlic - 4 heads
red hot pepper - 3 pcs.
curly parsley - 2 bunches

For the brine:

water - 1.5 l
sugar - 1 tbsp. (200 ml)
salt - 3 tbsp.
allspice peas - 15 pcs.
vegetable oil - 200 ml
vinegar 9% - 200 ml

Cauliflower salads for the winter - preparation:

1. To ferment cabbage, you will need a container with a wide bottom. It is better to take glass or enamel dishes. You cannot use aluminum, it oxidizes. Wash the parsley and chop it not too finely. It is better to take not ordinary parsley, but curly parsley; it will better retain its shape and will not limp in the brine. Cut the garlic into slices. Place parsley on the bottom of the prepared container and sprinkle garlic on top.

2. Peel the carrots and cut into thin slices. If you have a grater with the right attachment, use it. Place the orange carrot slices in the next layer on top of the garlic.

3. Cut the red hot pepper into half rings. There is quite a lot of pepper in the recipe, so you can reduce the amount as desired. Place the peppers on the carrots.

4. Wash the cauliflower and separate it into inflorescences. Place the cabbage on top.

5.Now you need to make the brine. Boil one and a half liters of water, add a glass of sugar, 3 level tablespoons of salt, and allspice. Pour in the oil and vinegar, stir until the sugar and salt crystals dissolve. Immediately pour boiling brine over the cabbage. Cover the salad with a plate and place pressure - a three-liter jar of water. Leave the cabbage to ferment for a day.

6.After a day, the salad can be sealed in jars. The jars should be washed with soda and the lids should be sterilized. Mix the cabbage with the remaining ingredients and place in jars, compacting. Pour in the brine in which the cabbage fermented. Cover the jars with lids.

The brine will be cloudy. This is normal, don't worry.

7. To sterilize, place a cloth at the bottom of a wide pan and place the jars with the workpiece. Pour warm water up to the hangers of the jars and place on the fire. When the water boils, sterilize the salad for 20 minutes (for 0.7 liter jars).

8.After 20 minutes, remove the jars from the boiling water and roll up the lids.

Bell pepper lecho for the winter

Especially for lovers of sweet peppers, I am writing a very tasty recipe for lecho in tomato.

Ingredients (for 5 l):

bell pepper (preferably red) - 3 kg
ripe tomatoes - 2 kg
onions - 0.5-0.7 kg
vegetable oil - 120 ml
salt - 50 gr. (2 tbsp with a small slide)
sugar - 100 gr. (0.5 tbsp.)
vinegar 9% - 50 ml

Winter salads with pepper - preparation:

1. It is best to take red pepper for lecho, it is the sweetest and quite ripe. Yellow pepper is also acceptable. But green in lecho can give a bitter taste. Therefore, if you only have green pepper, you need to pour boiling water over it for a minute so that it gives off its bitterness. Wash the pepper and cut into large squares.

The cutting method can be any: into strips, cubes, or quarters.

2. Wash the tomatoes and cut into arbitrary pieces. Pass the tomatoes through a meat grinder or grind them in a blender.

3.Cut the onion into small cubes. Pour vegetable oil into a saucepan, add onions and place on the fire to sauté. Stir the onions constantly to prevent them from burning and turning golden. The onion should become slightly translucent and soften.

Read also: Recipes for crab sticks salads recipes with photos

The onion is sauteed in oil so that the oil is evenly distributed throughout the lecho. If you pour oil into tomato sauce, it will remain floating on top as a greasy film.

4.Pour two kilograms of twisted tomatoes into the onions and let the mixture boil. Add chopped peppers to boiling tomatoes. Add sugar and salt, stir and cook for 20 minutes after boiling under a closed lid.

Try the pepper. When finished, it should not be crispy, but rather firm.

5.5 minutes before readiness, add vinegar and stir. Try lecho. Now you can add salt, sugar, vinegar to your taste. After 5 minutes, place the lecho in sterilized jars and roll up with sterilized lids. Turn over, cover with a blanket and let cool. It turns out to be a very tasty salad!

The most delicious bean salad recipe

This salad will be very satisfying; it can be eaten as an independent dish, since beans contain a lot of protein, which satisfies well.

Ingredients:

eggplants - 2 kg
sweet pepper - 0.5 kg
carrots - 0.5 kg
onions - 0.5 kg
beans - 0.5 kg
tomatoes - 1.5 kg
salt - 2 tbsp.
sugar - 250 gr.
vinegar - 150 ml
vegetable oil - 350 ml

How to prepare salads with beans and vegetables:

1. Beans take the longest to cook, so that’s where you need to start. It is better to soak the beans in cold water overnight and cook them in the morning until tender. The cooking time for beans will depend on the variety and quality. This may take 1 hour, or maybe 2. Taste the beans to see if they are done.

2. Peel the carrots, onions and peppers. Grate the carrots on a coarse grater and place in a large saucepan where you will cook everything. Cut the onion into half rings or quarter rings if it is large. The pieces should not be thin, about 3 mm wide. Cut the pepper into cubes. Place the onions and peppers in the pan with the carrots.

3. Place beans in the next layer in the pan and smooth out.

4.Cut the eggplants into medium cubes and place in a separate bowl. Add salt to the eggplants, stir and leave for 15 minutes to release the juice. Squeeze the eggplants with your hands, removing excess liquid. The bitterness will go away with it. Place the eggplants in the pan on top of the beans because they cook the fastest. Being on top will keep them in shape.

5.While the eggplants are draining, pass the tomatoes through a meat grinder. Use the smallest grill.

6. After spreading the eggplants on the beans, add sugar and vegetable oil to the salad. And pour in tomato puree. There is no need to stir the salad now. Place it on the fire and bring to a boil. After boiling, cook the salad for 30 minutes.

7.When the vegetables boil, you can stir them lightly. Do this carefully, leave the eggplants on top, and only pry up the vegetables in the lower layers. After 10 minutes, stir the vegetables again, and after 10 minutes, stir again so that the vegetables are evenly distributed throughout the salad. After half an hour of cooking, look at the degree of readiness of the eggplants. They should change color and darken. The salad should not contain white-fleshed eggplants. If such occur, then boil the salad for another 5 minutes.

8.Salt the salad and add vinegar. Cook for another 2 minutes and you can put it in sterile jars. Do not remove the salad from the heat and put it in boiling jars. Next, roll up the lids, turn over and wrap until completely cool. It turns out tasty, bright, satisfying.

Korean cucumber salad for the winter in jars

Previously, I wrote various cucumber salads for the winter. Read the recipes at this link. This recipe is called “Korean Fingers”. These cucumbers store well all winter and are moderately piquant and crispy.

Ingredients (for 5 l):

cucumbers - 4 kg
sugar - 1 tbsp. (200 ml)
salt - 3 tbsp. (without slide)
vinegar 9% - 1 tbsp. (200 ml)
sunflower oil - 1 tbsp. (200 ml)
ground black pepper - 0.5 tbsp.
garlic - 1 head

Cucumber salads for the winter - preparation:

1. Wash the cucumbers and trim the edges. Cut small vegetables in half, larger ones into quarters.

2.Add a glass of sugar, vinegar and vegetable oil to the cucumbers. Add three level tablespoons of salt and squeeze the garlic through a press. Mix the cucumbers well with the additives. The most convenient way to do this is by hand. Wear disposable gloves for greater convenience.

3. Leave the cucumbers in the marinade for 3 hours. During this time, the cucumbers will release juice.

4. Wash the jars with soda and dry them. Pour boiling water over the lids. Place the cucumbers in clean jars and fill them with the released brine juice. Cover the jars with lids and place in a large saucepan to sterilize. Line the bottom of the pan with a cloth. Fill the jars with water to the level of the hangers and put on fire. After the water boils, sterilize the workpiece for 10 minutes (for half-liter jars), 15 minutes (for liter jars) or 20 minutes (for 1.5-liter jars).

You need to sterilize until the cucumbers begin to change color to olive. If you keep the jars in boiling water, the cucumbers will cook and become soft.

5.Remove the jars from the boiling water and immediately roll them up. Turn it over and see if the lid is leaking. Wrap in a warm towel or blanket and leave to cool for a day.

Salad with cucumbers and tomatoes without sterilization

This salad consists of many summer vegetables, it turns out super-assorted. There are carrots, cabbage, tomatoes and cucumbers, and peppers and onions. In winter, you open a jar like this and your mouth immediately waters from the aroma. This preparation, despite the name of the salad, can be eaten with any dishes; vegetables go with everything. There is no need to sterilize salad in jars; it is boiled a little and placed in jars. But the jars must be sterilized separately, as well as the lids.

Ingredients (for 5 liters):

tomatoes - 1.5 kg
cucumbers - 1 kg
sweet pepper - 4-5 pcs.
cabbage - 1 kg
carrots - 1 kg
onions - 800 gr.
dill - 2 bunches
sugar - 5 tbsp.
salt - 10 tsp.
vegetable oil - 200 ml
vinegar 9% - 125 ml

Vegetable salads for the winter - preparation:

1. Wash all vegetables well. Cut the tomatoes into slices, cutting out the stem. The vegetables in this salad are cut quite large, there is no need to chop them. To cook vegetables you need to take a large pan. Place tomatoes in it and put on fire. While the tomatoes are boiling, peel the carrots, seeds from the peppers, and peels from the onions.

2. Cut the pepper into wide strips, about 1 cm. Cut off the ends of the cucumbers and cut them into circles. Cut the onion into half rings, grate the carrots on a coarse grater, and chop the cabbage. After cutting, you need to mash the cabbage with your hands to make it softer.

3.Add all the vegetables to the tomatoes and mix the salad. Add sugar, salt, vegetable oil, mix well again.

Adjust the amount of sugar and salt to your liking. It’s better to first put a little less than the norm and try what happens. If the tomatoes are sweet, then less sugar is needed.

4. Bring the vegetables to a boil and cook for 15 minutes over low heat, covered, stirring occasionally. The vegetables will release juice and stew in it. Finely chop the dill and add it to the salad 5 minutes before the end of cooking. Also, 3 minutes before the end of cooking, pour in the vinegar.

5. Banks must be sterilized. To sterilize several jars at once, place them in a cold oven on a wire rack. Turn the heat up to 150 degrees. When the oven is hot, soak the jars in the oven for 15 minutes. You can also put the lids in the oven along with the jars. Or sterilize over steam until drops begin to flow down the jar (also about 15 minutes). The lids can be boiled for 5 minutes.

6.Dip the ladle you will use to put the salad into jars in boiling water. For convenience, you can use a wide funnel for jars. The funnel also needs to be doused with boiling water. So, place the boiling salad in sterilized jars, immediately cover with a hot lid (take the lid out of the boiling water with a fork and shake off the water) and roll up.

7. Turn the jars over and wrap them in a blanket until they cool completely. With this, a delicious summer salad is ready. By the way, you can change the proportions of vegetables or not use any vegetables.

Dressing for borscht with beets

To quickly cook borscht in winter, you can use this summer preparation. All that remains is to cook the broth, cabbage and potatoes; the rest of the vegetables are all in this salad. In addition to borscht, this salad can be eaten with porridge, meat and fish dishes.

Ingredients (for 3 l):

beets - 1 kg
carrots - 0.5 kg
onions - 0.5 kg
tomatoes - 1.5 kg
salt - 1 tbsp.
sugar - 0.5 tbsp. (125 ml)
refined vegetable oil - 125 ml
vinegar 9% - 1 tbsp.

How to prepare salads for the winter with beets:

1. Wash all vegetables. Cut the tomatoes into arbitrary pieces and pass them through a meat grinder.

2. Peel onions, carrots, and beets. Cut the onion into thin, translucent half rings. Grate the carrots and beets on a coarse grater.

3. Pour the tomatoes into a large saucepan (preferably 8 liters) and heat them a little. Add all the other chopped vegetables to the tomatoes and bring the salad to a boil. If the pan has a thin bottom, then the heat should be low so that the vegetables do not burn.

Read also: Recipe for salad with cheese and chicken with photos step by step

4.When the mixture boils, add sugar, salt and sunflower oil. Stir, press the vegetables a little with a spoon so that they are covered with the tomato. When the salad boils again, reduce the heat and simmer for 30 minutes, stirring occasionally.

5.After half an hour, add one spoon of vinegar, boil for another 5 minutes with the lid closed and immediately place in warm and dry sterilized jars. When putting lettuce in a jar, tamp it down. Top with salad liquid. Roll the lids of the jars under the machine. If you store it in a cellar or refrigerator, you can also close it with screw lids.

Sterilize jars and lids while the salad is cooking.

6. Turn the jars over, place them on a towel and wrap them in a warm blanket. Leave to cool for 12 hours. And get a delicious salad, which can also be a side dish.

Preserve delicious salads for the winter using these recipes. Remember that good sterilization of jars and lids will help preserve your preparations throughout the winter. Also read winter zucchini recipes on my blog.

Any holiday is never complete without salads. Salad is a decoration for a festive feast. Recently, salads have been served to the table in portioned cups or glasses with a high stem. They look more impressive this way and are pleasing to the eyes of guests.

Making salads in a glass is very easy. You can serve them in two ways. First: prepare the salad in the usual way, mixing all the ingredients and simply pouring them into glasses. Or cut the products separately and place them in a glass sequentially, brushing each layer with sauce. It is best to decorate such salads with a slice of lemon, fresh herbs, vegetables and caviar (fish options). Salads served in a transparent glass, glass or bowl are an excellent treat for a romantic evening.

Snacks served in portioned transparent containers are very popular all over the world. So, in French cooking, such an appetizer is called verrine.

It is also customary to serve cocktail salads in glasses or bowls. Usually these are undressed salads, where the sauce is laid out either on top or served separately. By the way, it is customary to serve such glasses on a small plate with a napkin and cutlery: a spoon and a fork. Not many people know that, according to the laws of etiquette, you need to eat such a salad from this particular plate: you should carefully transfer the salad from the glass to the plate, of course, first removing the napkin from it, mix it with the dressing and only then begin to eat it directly.

Salad with cod liver “Northern”

Cod liver salad is the simplest and most beloved. Northern holiday salad is a version of this salad; it looks very beautiful in transparent glasses or glasses.

Ingredients:

cod liver 1 jar
boiled carrots 1 pc.
pickles 2 pcs.
boiled potatoes 2 pcs.
eggs 2 pcs.
hard cheese 50 g.
mayonnaise

Cooking method: Cut the cod liver into pieces or crush with a fork. Peel the carrots and potatoes, grate them on a coarse grater, and add a little salt to the vegetables. Boil the egg, cool, separate into white and yolk. Grate the white on a coarse grater, grate the yolk on a fine grater. Cut the pickled cucumber into small cubes and grate the cheese. Place the salad in transparent glasses in the following order: potatoes, cod liver, pickled cucumber, egg white, carrots, cheese, mayonnaise, egg yolk. Pour mayonnaise and garnish the salad with parsley leaves, caviar and salmon slices if desired.

Salad “Gercaillie’s Nest”

You all know very well the recipe for the famous Wood Grouse Nest salad. There is a version specifically for serving in glasses or glasses. The salad looks very impressive on the table, you just want to eat it quickly.

Ingredients:

boiled chicken fillet 250 g.
potatoes 2 pcs.
vegetable oil for frying
boiled carrots 1 pc.
pickles 2 pcs.
boiled eggs 2 pcs.
onions 1 pc.
mayonnaise
salt, pepper to taste
boiled quail eggs

Cooking method: Peel the potatoes, cut into thin, beautiful strips. Peel the carrots, cut into thin strips. Cut the onion into half rings. Fry the vegetables one at a time in a small amount of oil, place on a napkin to get rid of excess fat. Cut the chicken into cubes, cut the eggs and cucumbers into cubes. In a bowl, mix chicken, eggs, cucumbers, onions and carrots, season the salad with mayonnaise, salt and pepper to taste. Divide the salad among glasses or glasses, place potato strips on top in the form of a nest, and place quail eggs in the middle.

Salmon under a fur coat “Paradise”

Ingredients:

lightly salted salmon fillet 150 g.
boiled eggs 3 pcs.
boiled potatoes 2 pcs.
boiled beets 2 pcs.
boiled carrots 2 pcs.
onions 1 pc.
mayonnaise
caviar for decoration

Cooking method: Peel the vegetables, cut into small cubes. Also cut the fish into small cubes. Grate the eggs (leave a little white for decoration). Place the first layer of boiled potatoes and chopped onions in glasses, coat them with mayonnaise, then carrots, coat them with mayonnaise. Place salmon pieces and boiled eggs. Mix beets with mayonnaise and place in the last layer. Garnish the salad with grated egg white and red caviar.

Salad with sprats

Ingredients:

boiled potatoes 2 pcs.
boiled carrots 1 pc.
fresh cucumber 1 pc.
Riga sprats 1 jar
green peas 2 tbsp. l.
boiled eggs 2 pcs.
mayonnaise

Cooking method: Grate potatoes, carrots and fresh cucumber separately on a coarse grater. Place the first layer of potatoes in transparent cups or glasses and coat with mayonnaise. Then a layer of carrots, which is also coated with a small amount of mayonnaise. Mash the sprats (leave a few fish for decoration) with a fork and place on the carrots. Place fresh cucumber on the fish and brush with mayonnaise. Now lay out the green peas and grated eggs, grease the salad with mayonnaise. Decorate each glass with fish and fresh herbs if desired.

Crab salad with corn

Ingredients:

crab sticks 200 g.
pickled cucumber 2 pcs.
boiled eggs 2 pcs.
canned corn 4 tbsp. l.

Cooking method: Leave 2 sticks for decoration, cut the rest into small cubes. Also cut the egg and cucumbers into cubes. Place crab sticks in glasses or glasses, coat with mayonnaise, pickles and corn, coat with mayonnaise, and lastly add eggs. Using mayonnaise, we make a beautiful mesh and place crab sticks cut into small strips in the center in a heap.

Total:

Step-by-step preparation

Step 1:

We wash the bell pepper well and remove the seeds.
Step 2:

Wash the tomatoes and remove the stem.
Step 3:

We peel onions and carrots, taking them in equal proportions.
Step 4:

Thinly slice the onion into half rings.
Step 5:

Grate the carrots on a Korean grater.
Step 6:

Place the onion in boiling oil and fry it until golden brown!
Step 7:

We pass the tomatoes through a large grinder.
Step 8:

Cut the bell pepper into half rings into the salad.
Step 9:

Place carrots, tomatoes and peppers in a large saucepan.
Step 10:

Add the fried onions to the same pan and place on the stove. Bring to a boil.
Step 11:

Chop the parsley.
Step 12:

Add salt and sugar.
Step 13:

Add seasonings: bay leaf, allspice and vinegar essence.
Step 14:

Add parsley and cook for 20 minutes.
Step 15:

Place the hot salad in sterile jars.
Step 16:

We send it to sterilize for exactly 50 minutes.
Step 17:

Please note that the water is poured under the rim of the cans and sterilization begins from the moment the water boils.
Step 18:

Our ready-made merchant salad.

The salad is easy to prepare! It is important to pay attention to proper sterilization, including utensils, jars, and lids. The pan should be made of stainless steel or enameled.

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Calorie content of foods possible in the dish

Tomatoes – 23 kcal/100g
Sweet pepper – 27 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Bay leaf – 313 kcal/100g
Parsley – 45 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Vegetable oil – 873 kcal/100g
Salt – 0 kcal/100g
Onions – 41 kcal/100g
Allspice – 263 kcal/100g
Vinegar essence – 11 kcal/100g

Calorie content of products: Tomatoes, Bell pepper, Onion, Carrots, Vegetable oil, Salt, Sugar, Parsley, Bay leaf, Vinegar essence, Allspice

On the main night of the year, the festive table is bursting with dishes, among which, according to an unspoken tradition, salads lead. They stand out both in quantity and variety. Salads for the New Year become both an aperitif for the main course and a pleasant snack, and some hearty options can even compete with hot food.

It is known that the Pig, which is a symbol of the coming year, especially reveres nuts of various types. You can please her with this not only in desserts, but also in salad.

Salad with prunes and nuts

A hearty but at the same time sophisticated option. Its nutritious component is boiled chicken and champignons, fried with onions in a mixture of vegetable and butter. Prunes and boiled carrots are added to them. Traditionally, the components are laid out in layers, which are coated with a mixture of mayonnaise and thick yogurt, taken in equal parts. Walnuts crown the salad.

"Mushrooms under a fur coat"

They may well become your favorite New Year's dish along with herring under a fur coat. It will definitely be to the taste of those who love the combination of champignons and pickles fried with onions. In addition to these layers (and this is how the components should be laid out), you need boiled potatoes, eggs and hard cheese. Everything except mushrooms must be grated on a coarse grater. Intersperse layers with mayonnaise.

"Sea Motif"

Its name is revealed not only in the ingredients, but also in the method of serving - in layers in a transparent container. This homemade salad is reminiscent of an expensive restaurant appetizer due to the original sauce. It contains the juice of half a lemon, a pinch of nutmeg, chopped garlic, black pepper and salt, plus olive oil and 4 tablespoons of soy sauce. It soaks boiled shrimp, red fish, egg white straws, black olives (bottom layer), yolks and caviar (top layer).

Salad “Russian ring”

It is a mixture of traditional Russian products in the form of a ring. Potatoes, lightly salted red fish, tomatoes and green onions are seasoned with sour cream. And for spiciness, you should add a little dry mustard to the sour cream.

"Squid with nuts"

A delicate, quick salad that even inexperienced cooks can prepare. You just need to lightly fry the walnuts, separate the champignons and boil the squid. Mayonnaise with mustard and yolk is suitable for the sauce.

"Brave heart"

The main ingredient of the salad - pork heart - requires a long cooking time and complete cooling. Boiled eggs and carrots fried with onions are added to it. Everything is mixed and seasoned with mayonnaise. Add salt and freshly ground black pepper to taste.

New Year's salad "Snowflake"

Consists of layers of ham, crab sticks, grated apple, processed cheese, boiled eggs divided into whites (half remains at the very top) and yolks, peanuts and mayonnaise. It is better to prepare this New Year's salad in advance, as it needs to brew for at least an hour.

“Chicken with cheese in Dutch style”

This new salad is a surprise, nestled under a salty top layer. A distinctive feature of the salad is an unusual sauce made from butter, eggs, lemon juice and a pinch of red pepper. It requires painstaking cooking, but such a thick, light and delicate dressing is worth it. It envelops pieces of boiled chicken, carrot slices, fried leek rings and green olives. This mixture is crowned with a thick layer of cheese, grated on a fine grater.

Salad “Bright Fantasy”

This salad clearly catches the eye on the table thanks to its brightly colored components. They include: sweet red pepper, corn, Korean carrots, boiled eggs, fresh cucumber, hard cheese and baked chicken fillet. All this needs to be placed in the mold in carefully compacted layers, alternating them with a small amount of mayonnaise.

"Fitness salad with shrimp"

Prepared according to a simple recipe with a minimum amount of calories. You just need to combine boiled shrimp with tomatoes, lettuce and hard cheese. For the dressing you will need olive oil, lemon juice, lemon zest and basil.

"Pickled Tenderness"

Those who are not afraid to overeat salty foods will definitely like this New Year's option, because it also contains pickled mushrooms and cucumbers. The tenderness is represented by ham, eggs and a couple of spoons of sour cream mixed with the same amount of mayonnaise.

“Grilled chicken New Year’s style”

The grilled breast is cut into small pieces, then spinach, avocado, red bell pepper, cherry tomato halves, and red onion half rings are added to it. The dressing requires balsamic vinegar, olive oil, salt, pepper and sugar. Before serving, add curd cheese and garnish with nuts if desired.

"Layer salad with veal"

An exceptionally festive new salad with a multifaceted taste will surprise even seasoned gourmets. Boiled veal, prunes, chopped walnuts, eggplant fried with onions, seasoned with a mixture of sour cream and mayonnaise.

"Tuna with corn"

Canned tuna goes well with corn, tomatoes, boiled eggs and onions. To bring out the flavor of the fish more fully, you should add fresh dill. In order not to disturb the harmony of taste, it is better to season with natural yogurt or low-fat sour cream.

“Chicken with pineapple and garlic sauce”

The combination of boiled chicken with pineapples is traditional and a win-win on the holiday table. According to the recipe, hard cheese, diced, and chopped lettuce are added to them. The simple sauce consists of mayonnaise, salt and garlic.

How to decorate a salad for the New Year 2019?

Delicious salads in honor of the coming 2019 will be even more memorable and appetizing with the right decorations. Their shape can be any depending on the owner’s imagination, but the material depends on the components.

Walnuts go well with any salad with chicken or mushrooms; they look great in combination with large twigs or leaves of herbs.
If there are eggs in the salad, you can use the whites to make snowdrifts or other relief, or a flat canvas decorated with parsley leaves, mint leaves or pomegranate seeds.
If possible, the yolk should be taken from a home-made egg, then it will be brighter than store-bought and will look great with lettuce.
Finely chopped greens can become a beautiful frame for the top, and parsley sprigs can be part of the composition. Depending on the composition, halved cherry tomatoes and ham are suitable for decoration.

Summer salad is the perfect lunch or dinner for a hot day. Cook these salads It’s as simple as shelling pears, they contain a lot of vitamins, and their bright appearance really lifts your spirits. REPLACE WITH YOUR SITE I’ve made a selection of five wonderful summer salad recipes for you, we hope you’ll like them.

Delicious summer salads: fattoush

Recipe

Fattoush is an unusual and very colorful salad that is traditionally prepared in the Middle East. In the hot summer, you can easily imagine yourself in the homeland of this salad in Lebanon.

Summer salads: vegetable salad with salmon and radishes

Recipe

Try adding slices of salmon to your favorite radish salad and you will see that you will really like the result.

Summer salads: Caesar with grilled Norwegian salmon

Recipe

The wonderful Caesar salad that we all love can easily be turned into a summer salad by adding pieces of grilled salmon to it. Indeed, when else, if not in the summer, go on picnics and have barbecues.

Summer salads: Vegetable salad with canned tuna

Recipe

Perhaps, of all the summer salads from our selection, vegetable salad with canned tuna is the easiest to prepare. It's perfect for those days when you're too lazy to cook, but still can't do without lunch.

Summer Salads: Szechuan Chicken Salad with Egg Noodles