There are some subtleties in preparing spring salads. For example, it is better to tear greens for salad with your hands - this way vitamins are better preserved in it. Spring salads are prepared from fresh vegetables and herbs, and in order for them not to give a lot of juice, they need to be salted and seasoned immediately before serving. To prevent food falling out of the bowl while stirring and not losing its shape, use special spoons or stir the salad with long forks.

Spring salads are divided into several conventional types. Mixed salads are prepared by mixing all the ingredients and dressing with a special sauce made from vegetable oil, sour cream (less often mayonnaise). The prepared salad is placed in a chilled salad bowl, poured with the rest of the sauce and decorated to taste. Salads filled with sauce or dressing are served in a slightly different way: the products are laid out in portioned salad bowls in layers or mixed and poured with sauce. Such spring salads are usually prepared from very tender products that easily lose their shape. Recently, this method of serving salads has been increasingly used: products and several types of sauces and fillings are laid out on separate plates - each eater chooses for himself products and dressings to taste.

In principle, a salad can be made from anything, and if you have several types of fresh vegetables and herbs at your disposal, it will not be difficult to mix a tasty and healthy salad. The main thing is to remember about the compatibility of products. Cucumbers, for example, go well with eggs, fresh herbs, lettuce, tomatoes, boiled potatoes, radishes, sweet and hot peppers, apples, garlic, cheese, cottage cheese, yoghurt and croutons made from white or rye bread. Tomatoes look great with fresh herbs, onions and green onions, all types of green salad, olives and olives, fresh and baked bell peppers, hot peppers, pasta, rice, barley, cheese, cottage cheese, sour cream. White cabbage can be mixed with fresh carrots and beets, fresh cucumbers and radishes, onions and green onions, sweet and hot peppers, fresh herbs, root celery, grapes, and citrus fruits. And these are just the basic combinations, so to speak, classics, but if you include imagination?

The same can be said for dressings for fresh spring salads. Spring salads can be seasoned with high-quality unrefined vegetable oils in their pure, so to speak, form - olive, corn, sunflower, linseed, cedar, amaranth, sesame, etc. And you can add a variety of ingredients to them, which will allow your salad to sparkle with new flavors. Here are some examples of salad dressings:

Lemon juice, black pepper, salt.
... Vegetable oil, vinegar (wine, fruit or balsamic), black pepper, salt.
... Vegetable oil, lemon juice, mustard (both regular and whole grain), black pepper, salt.
... Vegetable oil, crushed garlic, black pepper, salt.
... Mayonnaise or sour cream, crushed garlic, chopped herbs, lemon juice.
... Sour cream or mayonnaise, mashed tomatoes and garlic.

In spring, it's time to pay attention to vitamins that grow literally under our feet. It's about wild-growing edible herbs. From the first warm days, young green sprouts filled with live vitamins stretch from the ground. And that's all we need! And no costs, except for a trip to clean places. It is necessary to collect wild herbs far from the city limits, away from roadways and railways, and preferably away from the "benefits" of civilization altogether. Suitable for food are nettles, dandelions, plantains, burdock, wild sorrel (by the way, it is much tastier than "homemade"), mint, lemon balm, wood lice, woodlice (yes, that weed!) And many other herbs. Collect young leaves, they are softer and tastier.

Some herbs can be dried and used as a flavorful and healthy condiment to soups and sauces. A very interesting green dressing is obtained from nettle, dried sorrel will add sourness to your sauces, and mint or lemon balm will add aroma in compote or tea. Dried herbs should be crushed and stored in tightly sealed jars.

But back to our spring salads. the site "Culinary Eden" offers you several recipes for spring salads with both garden and wild plants. You can modify any recipe or even come up with something of your own, branded, different from others, most importantly, remember that in a good salad the amount of ingredients should not exceed 4-5 - this is the best way to reveal the taste of products and dressings. Although, as they say, the taste and color ...

Ingredients:
500 g cabbage
1 stalk of celery
4-6 cherry tomatoes,
1 bunch of dill or green onions
a pinch of hot red pepper.
Sauce:
1 tbsp mustard,
2 tsp horseradish,
1 tsp tobasco sauce,
2 tsp red wine vinegar,
5 tbsp vegetable oil,
salt, black pepper - to taste.

Preparation:
Chop the cabbage, remember with salt, add thinly sliced \u200b\u200bcelery, chopped herbs and a pinch of pepper. Cut the cherry tomatoes in half or into quarters. Combine all the ingredients for the sauce, season the salad, stir and let stand for 1 hour.

Ingredients:
1 avocado,
1 apple,
1 lime
1 kiwi,
2 tbsp peeled pistachios,
1 tbsp liquid honey,
fresh mint - for decoration.

Preparation:
Cut kiwi and apple into wedges, avocado into cubes. Squeeze lime juice, mix with honey and season salad. Garnish with nuts and herbs.

Ingredients:
200 g of lettuce greens (a mixture of lettuce leaves - lettuce, romanno, iceberg, lettuce, etc.),
2 fresh cucumbers,
100 g of hard cheese
100 g of natural yoghurt,
2 boiled eggs
salt to taste.

Preparation:
Cut cucumbers into thin strips, eggs into cubes, grate cheese on a coarse grater. Pick up the salad greens with your hands. Combine all the ingredients and season with yogurt and salt.

Ingredients:
300 g daikon,
250 g fresh carrots
1 sour apple
1 orange,
½ lemon,
3 tbsp vegetable oil,
1 tsp honey,
salt to taste.

Preparation:
Grate the daikon on a coarse grater, add salt and let stand to let the juice come out. Squeeze the juice. Grate the apple and carrots on a coarse grater, mix with the daikon. Peel the orange, divide into wedges, peel from the films and cut into pieces. Pour the orange juice released during these manipulations into the salad. Dissolve honey in lemon juice, add salt and vegetable oil. Season the salad.

Ingredients:
5 fresh cucumbers,
20 plantain leaves,
1 onion,
1 boiled egg
2 tbsp chopped dill,
salt, black pepper, vinegar - to taste.

Preparation:
Cut the plantain leaves, cucumbers into strips, onions and eggs into small cubes. Mix all the ingredients, season with salt, pepper and pour vinegar (you can substitute citric acid).

Ingredients:
120 g of plantain leaves
50 g nettle leaves,
1 small onion
50 g horseradish
1 egg,
1-2 tbsp sour cream,
salt, apple cider vinegar - to taste.

Preparation:
Scald plantain and nettle leaves with boiling water for 1-2 minutes, then fold over a sieve. Chop greens, onions and eggs, grate the horseradish and season the salad with sour cream mixed with vinegar and salt.

Parsley and burdock salad

Ingredients:
120 g young burdock leaves,
½ bunch of parsley,
20 g horseradish
2-3 tbsp sour cream,
salt to taste.

Preparation:
Scald the burdock leaves with boiling water and pat dry. Chop burdock, parsley, grate horseradish and season with sour cream and salt.

Ingredients:
300 g fresh nettle leaves,
200 g sorrel (better than wild),
200 g plantain leaves,
100 g green onions
50 g dandelion leaves
2 boiled eggs
mayonnaise or vegetable oil, salt to taste.

Preparation:
Soak dandelion leaves in cold water for half an hour. Chop all the greens, add the chopped boiled eggs, salt and season with mayonnaise or vegetable oil to taste.

Snack salad with wild herbs and garlic. Collect young leaves of nettle, dandelion, add dill and parsley to taste and desire. Pre-soak the dandelion in cold water to remove the bitterness. Chop the herbs, add the garlic, ground with salt, to taste and stir. Put the minced meat on the lettuce leaves, wrap in tubes and put in a bowl. Pour 6-9% vinegar for 2-3 hours. Put on a flat dish, pour with mayonnaise or sour cream and garnish with a boiled egg, cut into 4-6 pieces.

Ingredients:
200 g sorrel
1 sour apple
½ bunch of green onions,
20 g parsley,
2 cloves of garlic

150 ml sour cream,
dill, salt - to taste.

Preparation:
Grate the apples on a coarse grater, cut the radish into semicircles, chop the herbs, rub the garlic with salt. Mix all the ingredients, season with sour cream and sprinkle with dill.

Ingredients:
300 g green salad
4 boiled eggs
1 cucumber,
30 g green onions
sour cream, salt - to taste.

Preparation:
Pick the salad with your hands, grate the cucumber on a coarse grater, cut the eggs into cubes, chop the green onion. Combine all the ingredients, salt to taste and season with sour cream.

Ingredients:
1 chicken fillet,
3-4 cherry tomatoes,
1-2 fresh cucumbers,
3 stalks of green onions,
2 tbsp vegetable oil,
lettuce leaves,
parsley, salt, black pepper, spices - to taste.

Preparation:
Boil the chicken fillet and cool. Cut into cubes. Chop the greens, pick the salad with your hands, cut the cucumbers into semicircles, cut the cherry tomatoes into 2-4 slices. Combine all the ingredients, season with a mixture of vegetable oil with salt, pepper and spices to taste.

Salad with cheese dressing

Ingredients:
1 bunch of lettuce
2-3 fresh cucumbers,
5-6 pcs. radish,
200 g cherry tomatoes,
5-6 feathers of green onions,
greens, salt - to taste.
Refueling:
125 g soft cheese (with mold),
4-5 tbsp vegetable oil,
1-2 cloves of garlic
½ lemon (juice),
ground black pepper to taste.

Preparation:
Pick the lettuce with your hands, cut the radishes and cucumbers into semicircles, cut the cherry tomatoes into 2 or 4 pieces, finely chop the greens and onions. Mix all ingredients. Prepare the dressing: mash the cheese with a fork, add vegetable oil, garlic passed through a press, the juice of half a lemon and mix well (you can use a blender). Season the salad and stir gently.

Ingredients:
½ celery root,
3-4 boiled eggs
1 small onion
1 apple,
1-2 fresh cucumbers,
100-150 g of cheese
½ lemon (juice),
greens to taste
salt.
Sauce:
3 tbsp vegetable oil,
3 tbsp mayonnaise,
3 tbsp sour cream,
a pinch of sugar.

Preparation:
Grate the celery root and apple on a coarse grater. Sprinkle with lemon juice immediately to keep the apples from browning. Cut boiled eggs and cucumbers into cubes. Chop the onion. Cut the cheese (preferably feta or unsalted feta cheese) into cubes. Mix all ingredients gently. Combine the dressing ingredients and pour over the salad.

Enjoy your meal!

Larisa Shuftaykina

Are you about to set a festive table? Do you know how else you can surprise your guests and loved ones? Prepare more delicious, unusual salads, and you are guaranteed luck! After all, salads are the best option not only for the daily diet, but also for the festive table. Thanks to the variety of products, you can prepare salads for every taste, taking into account the taste preferences of each person. Someone loves light vegetable salads - there are a huge number of types of them. Others prefer hearty meat ones, and there are a lot of them too. And how many recipes for fish and fruit salads there are! Salads fill our body with all the necessary substances and elements - fiber, proteins, fats, carbohydrates, trace elements, mineral salts and vitamins, so necessary for our body in early spring.

Avocado salad with tomatoes and bell peppers

Ingredients:

1 avocado
1 large tomato
1 teaspoon lemon juice
1/2 red bell pepper
1/2 chili pepper
1 clove of garlic
1-2 tablespoons chopped green onions
2 tablespoons chopped cilantro, parsley, or dill
1-2 tablespoons mayonnaise
ground black pepper and salt

Instructions:Mash the peeled pitted avocado with a fork until gruel is obtained, add lemon juice and stir. Scald the tomato with boiling water, remove the skin, and finely chop the pulp. Chop the peeled garlic. Pepper and chili, peel and chop very finely. Combine prepared foods, add green onions, mix well, salt, pepper, season with mayonnaise and mix again. Let the prepared salad stand in the refrigerator for 30-40 minutes and serve with chips or salted croutons.

Arugula salad with shrimps

Ingredients:

1 tomato
115 g peeled king prawns
75 g arugula
5 ml oyster sauce
50 ml olive oil
10 ml soy sauce
20 g pine nuts

Instructions: Arugula has a rich flavor. However, the girl who monitors her weight and health has other reasons to love this salad: it improves metabolism and digestion, contains a lot of vitamin C and iodine. Place the washed and dried arugula heap on a serving plate. Mix oyster sauce and some olive oil separately. Pour the arugula with the resulting sauce. Fry the shrimp in the remaining olive oil, adding soy sauce at the end of cooking. Cut the tomato into slices, fry the pine nuts. Arrange the shrimp and tomato slices around the edges of the arugula and sprinkle with toasted pine nuts.

Pineapple salad with cheese

Ingredients:

250 g canned pineapple
250 g hard cheese
3 cloves of garlic
3-4 tbsp. l. mayonnaise
salt

Instructions: Strain the pineapples from the liquid and cut into large cubes together with the cheese. Pass the peeled garlic through a garlic press or grate on a fine grater, mix with mayonnaise, season pineapple with cheese with this mixture, salt and stir. Let the finished salad brew for 10-15 minutes and serve.

Spring salad

Ingredients:

50 g boiled beets
1 orange
1 fresh cucumber
1 green onion feather
100 g balsamic vinegar
30 g sugar (3 tsp)
10 ml olive oil (1 tablespoon)
70 g feta cheese
2 g sesame seeds (pinch)

Instructions: Cut the boiled beets into small cubes. Peel the orange, remove the film from each slice, cut the slices into 3 parts. Peel the fresh cucumber of skin and seeds and cut into cubes, like beets. Making balsamic syrup. To do this, heat balsamic vinegar with sugar on the stove, evaporate by 1/3.
Add to the beets. In another bowl, mix cucumbers with orange, a pinch of salt and olive oil. We spread the salad in layers: the first layer is half the volume of beets, the second is half the volume of an orange with cucumbers, the third is feta cheese, cut into neat cubes. Sprinkle the feta on top with toasted sesame seeds (if the sesame seeds are not fried, it will be damp) and finely chopped green onions. Decorate the dish with balsamic syrup.

Avocado, grape and cheese salad

Ingredients:

200 g avocado
1 small bunch of green and black grapes
150 g edam cheese
1 fig
1 teaspoon mustard
1/2 tablespoon chopped green onions
1 tablespoon of peeled pine nuts
white wine vinegar

Instructions:Rinse the grapes, dry them, separate the berries from the twigs and cut them in half, removing the seeds. Cut the avocado in half, cut the peel, and cut the pulp together with the cheese into small cubes. Pour the pine nuts into a dry frying pan and fry, stirring occasionally. Prepare the dressing: wash the figs, cut in half, take out the pulp with a spoon and knead it slightly. Add mustard, green onions, vinegar, salt and ground pepper to it and mix well. Then, while continuing to stir, add vegetable oil. Combine the grapes, avocado and cheese, pour over the dressing, stir, put in a salad bowl, sprinkle with pine nuts, let stand for 10 minutes, and then serve.

Beetroot salad with cheese

Ingredients:

600 g young small beets
3-4 tbsp. l. olive oil
6-7 st. l. balsamic vinegar
salt and black pepper
150 g blue cheese (Roquefort, Gorgonzola)
1-2 tsp sesame

Instructions:Boil the beets and cut into 4 parts (if the tubers are large, 6-8). Heat the oil in a saucepan, put the beets in it and fry for 2-3 minutes. Pour in vinegar, season with salt and pepper. Transfer to a bowl, let cool and refrigerate for a few hours. Before serving, crush the cheese on top of the beets and then sprinkle the sesame seeds on the dish. Can be served with arugula.

Mix salad with chicken and vegetables

Ingredients:

120 g chicken fillet
1 egg
40 g white bread pulp
5 g curry
10 g grated parmesan cheese
30 g green salad mix
1 radish
1 cucumber
orange juice from 1/3 of an orange
2 g mustard
10 g honey
30 g olive oil

Instructions:Beat the chicken fillet on one side, roll in the egg and white bread, curry and parmesan breading. It turns out a yellow fillet. Drizzle with olive oil. Radish, cut the apple across, cucumbers into slices. Prepare the dressing: Combine orange juice, mustard, honey, olive oil, and salt in a blender.
Roast the chicken in a preheated oven for 1 minutes at 180 ° C. Remove, cut diagonally into small slices and spread gently over the entire plate. Place the salad mixture on top of the chicken fillet. On top of the salad - plates of vegetables: radish, cucumber, apple in no particular order. Pour the sauce over. Garnish with some hard goat cheese.

Eggplant, mint and feta salad

Ingredients:

1 eggplant
2 tbsp. l. olive oil
1/4 pumpkin
100 g feta cheese
2 tbsp. l. freshly chopped mint
1 tbsp. l. lemon juice

Instructions: Cut the eggplant in half, dice the pumpkin and bake the vegetables in the oven, drizzling with olive oil for 15-20 minutes. Mix the pumpkin in a deep bowl with feta, fresh mint and lemon juice. Add salt and black pepper. Start with the half eggplant mixture.

Salmon salad with herbs

Ingredients:

150-200 g salted salmon
150 g of tender light-salted cheese
80 g of a mixture of different salads
3 cucumbers
1 small lemon
3-4 tbsp. tablespoons of olive oil
a mixture of dry Italian herbs
salt pepper

Instructions: Wash and dry the lettuce leaves, put them in a salad bowl. Cut the fish into thin slices. Squeeze the juice out of the lemon and mix it with vegetable oil, season with salt, pepper and dry herbs. Pour half the dressing over the chopped fish, mix well and leave for 10 minutes.
Cut the peeled cucumbers into thin slices, add to the salad. Cut the cheese into cubes, add to the salad. Add the remaining dressing to the salad, stir.
Put prepared fish in a salad bowl, mix lightly so as not to damage the fish. Divide the salad into plates and serve.

Tuna salad with pomegranate

Ingredients:

Lettuce and arugula leaves 200 g
1 can canned tuna
1 pomegranate
2 eggs
salt, black pepper
lemon juice
cherry tomatoes

Instructions: Remove the tuna fillet from the jar, drain and cut into small cubes. Cut the pomegranate with a knife, gently break it in half and remove the grains. Mix finely chopped eggs, pomegranate seeds, lettuce, cherry tomatoes and tuna, add salt and pepper to taste. Season the salad with sunflower oil and lemon juice.

In spring, you want more bright colors and light salads. Fresh fruits, herbs and vegetables will help us to replenish the vitamin and mineral balance.
Salads are a mixture of chopped cold vegetables, herbs, fruits, etc., dressed with sauce. To prevent the salad from giving a lot of juice, season and salt the salads just before serving, since pre-salted vegetables produce a lot of juice. It is best to serve salads on chilled plates.

Mixed salads. The products included in the salad are mixed with each other and with salad dressing or sauce. The food is mixed together with part of the sauce or dressing in a separate bowl, preferably with two large forks, so that the pieces of the constituent food keep the shape of the cut as much as possible. The finished salad is transferred to a dish or salad bowl. Do not fill the dish or salad bowl with salad to the brim - the edges remain 2-3 cm free. The prepared salad is poured with the rest of the sauce and decorated.

Unmixed salads. The products from which the salad is prepared are laid out separately in different dishes or on a large dish in separate portions. Salad dressing or several different sauces are served in sauce bowls or small bowls. This serving is convenient in that it allows you to choose foods and salad dressings to taste.

Salads drenched in sauce or dressing. Chopped food prepared for salad is placed on a dish or in a salad bowl, in which the salad is served on the table, mixed, in layers or in separate (according to the type of food) portions. The salad is poured over with sauce and is not mixed, which allows you to preserve the integrity of each type of product. Such salads are prepared from delicate, easily disintegrating products: soft vegetables, boiled or hot smoked fish, green peas.

Combination of products in salads

Fresh cucumbers:
eggs, fresh herbs (onion, dill, parsley, cilantro), green salad, boiled potatoes, tomatoes, radishes, bell peppers, hot peppers, zucchini, fresh apples, cheese, cottage cheese, garlic, yogurt, croutons.

Fresh tomatoes:
cheese, cottage cheese, garlic, fresh herbs (basil, cilantro, parsley), green salad, onions, olives, olives, fresh sweet peppers, baked sweet peppers, hot peppers, baked eggplants, boiled pearl barley, pasta.

Boiled beets:
herring, green onions, onions, canned beans, boiled potatoes, green peas, fresh apples, fresh pears, fried tofu, sprouts, pickled cucumbers, garlic.

Boiled potatoes:
fried mushrooms, pickled mushrooms, pickled cucumbers, sauerkraut, green onions, onions, green salad, fresh apples, green peas, boiled meat, ham, boiled poultry, boiled tongue, fresh cucumber, petioled celery, fried bacon, feta cheese, cheese blue, green beans.

Boiled rice:
poached fish or in its own juice (salmon, tuna, trout), cod liver, boiled chicken, boiled eggs, green onions, olives, pine nuts, walnuts, cheese, garlic, canned corn, fresh apples, fresh pears, nectarines, dried apricots , nuts, fresh mint.

Fresh white cabbage:
fresh carrots, fresh cucumbers, radishes, fresh apples, green onions, hot peppers, sweet peppers, celery root, fresh oranges and grapefruits, basil, parsley, grapes.

Salad dressings
Lemon juice, salt, pepper.
Vegetable or olive oil, vinegar, salt, pepper.
Vegetable oil, lemon juice, mustard, salt, pepper.
Vegetable oil, chopped garlic, salt, pepper.
Mayonnaise with chopped herbs, garlic and lemon juice.
Mayonnaise with chopped gherkins, parsley, lemon juice and onions.
Sour cream with garlic, chopped herbs, salt and pepper.
Mayonnaise or sour cream mixed with mashed tomatoes and garlic.

• April 07, 2010 9:10 pm
• 219288

Light salads with hints of spring and warmth: 7 excellent and simple recipes to diversify your menu.

Spring salad with radish and orange dressing

The recipe for this salad is simple, but all the magic of taste is in its dressing. For 4 servings you need:

• 14-16 radishes, rinse and cut into large wedges (as in the salad photo);
• 100 grams of feta cheese, cut or smashed into small pieces;
• 2 tbsp chopped mint leaves;

For refueling:

• 1 glass of orange juice
• 1 tbsp olive oil
• 1/2 tsp curry powder;
• salt to your taste.

Preparation:

Put the chopped radishes in a salad bowl, mix with feta cheese and mint.

Now let's prepare the dressing: pour the juice into a small saucepan or frying pan, put on medium heat and bring to a boil. Boil it for 8-10 minutes, then mix with curry and olive oil. Pour into a gravy boat and let cool.

Season salad when serving.

Salad with apple, radish and red cabbage

Fresh, juicy and spring vegetable salad for every day. For him you will need:

• 2 cups finely chopped red cabbage
• 8-10 radishes, chopped;
• 2 medium apples, peel and core;
• 1 small red onion;
• a bunch of parsley.

Cut the apples into strips, cut the onions into half rings. Combine shredded cabbage, radishes, apples and onions in a large bowl.

Spring salad with cucumber and yoghurt dressing

For 4 servings of this refreshing salad, you will need:

• 3 small cucumbers, cut into wedges;
• 0.5 kg cherry tomatoes, cut in half;
• half a red onion, cut into half rings;
• 1 clove of garlic, finely chopped;
• 2 tablespoons chopped mint
• 2 tbsp finely chopped parsley;

For refueling:

• 100 ml natural yogurt;
• 1 tsp lemon juice;
• salt, pepper to your taste.

To prepare such a salad is very simple: mix all the ingredients in a salad bowl. The dressing is also simple: mix yogurt with lemon juice and add peppercorn. Season the salad and start eating it quickly!

Mediterranean salad - recipe with photo

Elegant and light, this common vegetable salad is a great companion to any lunch or dinner. For 4-6 servings, you need the following ingredients:

• 4 glasses of any salad mixes (fortunately, there are enough of them in stores now);
• 2 small tomatoes;
• 3 medium cucumbers;
• 1 red onion;
• 100 gr feta cheese

Salad with radishes, iceberg lettuce and avocado

For the salad you need to take:

• a small head of Iceberg lettuce;
• 8-10 radishes (freshest), cut into circles;
• a couple of stalks of green onions, finely chopped;
• 1 avocado, peeled and cut into wedges;
• some dill.

Cut or tear the Iceberg lettuce with your hands into small slices. Mix lettuce leaves with chopped radishes, green onions and dill. When serving, garnish the salad with avocado wedges and pour over.

Spring salad with radish and blue cheese

Great salad for lunch or dinner - light, crisp and springy. For 4 servings you will need:

• 2 carrots, peel and wash;
• 15 radishes, wash;
• 100 g blue cheese;
• small head of iceberg lettuce

A dressing that will pleasantly enrich the salad:

• 4 tablespoons mayonnaise;
• 4 tablespoons sour cream;
• 1 tbsp red wine vinegar;
• 1/4 tsp Worcestershire sauce (can be substituted for soy sauce)
• salt and pepper to taste

Let's start cooking:

Cut the carrots into slices or rings as you like. Cut the radish into thin circles. Break the cheese into small pieces with your hands. Tear lettuce leaves into pieces of 5-6 cm with your hands.

We put the vegetables in a salad bowl and mix everything. Sprinkle with cheese on top.

To prepare the dressing, all the ingredients must be mixed in one bowl. Sprinkle the salad with dressing just before serving.

Spring salad with strawberries and goat cheese

An original salad of herbs and strawberries, you can surprise your guests and households with it.

For 4 servings of salad, you need:

• 3 tbsp. baby spinach;
• 3 cups watercress salad
• 2.5 cups fresh strawberries, chopped;
• 1/3 tbsp. green onions, finely chopped;
• a handful of pecans, cut into small pieces;
• 70 gr. goat cheese

For refueling:

• 1 tablespoon of pure maple syrup or brown sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• freshly ground pepper to taste.

Preparation:

Whisk the maple syrup (or brown sugar), vinegar, oil, salt, and pepper in a large bowl.

Mix the watercress, spinach and strawberries in a bowl. When serving, arrange the salad on plates. Sprinkle portions of goat cheese and nuts, and pour over the dressing.

Advice! If you want the nuts in the salad to be crispy, fry them in a dry skillet over medium heat for about 2-4 minutes.