TOP-10 light salads.

1. Lyons salad.

Ingredients:

Quail eggs — 10 pcs.
Cherry tomatoes — 10 pcs.
Mushrooms — 300 g
Green onions — 1 bunch
Salad mix — 250 g
Dill and parsley — a few sprigs
Vegetable oil for frying — 2 tablespoons. l.

For the filling:
Mayonnaise — 100 g
Lemon juice — 1 tbsp. l.
Salt and pepper — to taste
Provencal herbs — 1/2 hr. Liter.

Preparation:

1. Quail eggs cook in boiling water for 5 minutes, cool and clean.
2. Wash the vegetables and herbs under running water. Cherry tomatoes and eggs cut in half. Salad break hands. Onion and green chop.
3. wash the mushrooms, cut into thin slices and fry until golden brown. Transfer to a paper towel to absorb excess fat, cool.
4. For the filling mix the mayonnaise, lemon juice, salt, pepper and Provencal herbs. Mix.
5. Mix all ingredients in a large salad bowl and pour over the dressing.
Lyons salad is ready.

2. Layer salad with bacon and peas

Ingredients:

Eggs — 3 pcs.
Bacon — 100g
Green peas — 120 g
Tomatoes — 3 pieces.
Cucumbers — 3 pieces.
Lettuce — 1 bunch
Leeks — 1 pc.
Hard cheese — 100 g
Olives — 8-10 pc.
Green — for decoration
Mayonnaise — to taste
Salt and spices — to taste

Preparation:

1. Boil hard boiled eggs, cool, peel and cut into four pieces.
2. Cut bacon and fry in a dry frying pan until golden brown.
3. Green peas boil until soft.
4. Tomatoes and cucumbers wash. Cut into slices of tomatoes, cucumbers — sliced.
5. Green salad break arms, the white part of the leek cut into rings.
6. Cheese grate.
7. At the bottom of the salad to put lettuce, then tomatoes, leeks, cucumbers, shredded cheese, green peas and bacon. Garnish with slices of egg, olives and pour mayonnaise. Before serving salad to cool. Mix seasoning and it must be after the filing.

3. New Year’s cocktail salad

Ingredients:

Potatoes — 2 pcs.
Carrots — 2 pcs.
Eggs — 4 pcs.
Cheese durum — 75 g
Chives — a few sprigs
Cod liver oil — 1 jar
Salt — to taste
Mayonnaise — to taste
Dill — for decoration

Preparation:

1. Boil the potatoes and carrots in their skins. Cool, peel and grate.
2. Cod liver mash with a fork. Grate the cheese, green onions finely chopped.
3. Boil eggs, cool and clean. Split into yolks and whites separately grate.
4. At the bottom of the glass put a layer of cod. Then a layer of potatoes, season with salt and spread with mayonnaise. Sprinkle with chopped onion, cheese and egg white, spread with mayonnaise.
5. On the cheese layer put grated carrot, salt and spread with mayonnaise. Sprinkle with grated egg yolk and decorate with a sprig of dill.
6. Repeat with remaining ingredients.

4. Greek salad

Ingredients:

Tomatoes — 3-4 pieces.
Cucumbers — 2 pcs.
Sweet red pepper — 1 pc.
Red onions — 1 pc.
Garlic — 1-2 cloves
Feta cheese — 200 g
Olives or olives — 100 g
Olive oil — 2-3 tbsp. l.
Lemon juice — 1 tbsp. l.

Preparation:

1. All the vegetables are well washed, olives and cheese get rid of extra fluid. Cucumbers cut into large cubes. Sweet peppers washed, cleaned of seeds and cut into cubes. Diced tomatoes with a sharp knife.
2. Red Onion cleaned from the husk, cut into thin half-rings. Mix in a salad bowl all the vegetables, sprinkle with crumbled cheese and black olives. For the filling mix the olive oil with the lemon juice and crushed garlic, season with salad.
3. Tip: Classic Greek salad is made with olives — ripe dark olives. But manufacturers often stained green olives iron them to get the desired color. If you do not want to take risks and get a loading dose of iron in a salad, it is better to cook it with green olives.

5. Nicoise

Ingredients:

Lettuce — 1 head
Tomatoes — 4 pcs.
Eggs — 3 pcs.
Sweet onions — 3 pieces.
Anchovy fillets — 8 pcs.
Sweet red pepper — 1/2 pcs.
Green beans — 200 g
Olives — 2 tbsp. l.
Tuna in oil — 150 g
Lemon juice — 2 h. L.

For the filling:
Olive oil — Article 7. l.
Crushed garlic — 1 clove
Chopped basil leaves — 7-8 leaves
Vinegar — 1.5 h. Liter.
Salt and pepper — to taste

Preparation:

1. Pre-cook refueling. To do this, connect all of its components in a small bowl and whisk to mix. Beans dipped in boiling water and boil for 5 minutes. Fold the beans in a colander and rinse with cold water.
2. Heat 2 tablespoons olive oil, add the crushed clove of garlic, then the beans. Cook a few minutes until soft. Sprinkle with parsley, remove from heat and allow to cool completely. Drizzle with olive oil, a teaspoon of vinegar or lemon juice.
3. Salad disassemble the leaves, wash and dry. Big break leaves in a bowl. Tomatoes cut in half lengthwise, then each piece into 2 or 3 pieces. Arbitrarily cut sweet onions. Olive washed and cut in half. Sweet pepper cleaned and cut into thin slices. Boil eggs, peel off the shell and cut into quarters. Anchovies rinse in cold water.
4. In salad bowl to lay layers of fresh lettuce, onions, tomatoes, beans and peppers. Repeat layers several times. Stir with a fork and pour dressing salad. Before serving, put the salad fork mashed tuna, egg quarters, olives and anchovies. Once again, a little pepper and sprinkle with lemon juice.

6. Cobb salad

Ingredients:

Romaine lettuce — 1/2 of head
Salad Boston — 1/2 of head
Watercress — 1/2 bunch
Slices of bacon — 6 pieces.
Avocado — 2 pcs.
Chicken — 1 pc.
Tomato — 1 pc.
Eggs — 2 pcs.
Chopped green onions — 2 tbsp. l.
For the filling:
Red wine vinegar — 1/3 cup
Dijon mustard — 1 tbsp. l.
Sugar — 1-2 hours. L.
Olive oil — 2/3 cup
Salt and pepper — to taste
Grated cheese Roquefort cheese — 1/2 cup

Preparation:

1. Bacon cooking on a dry frying pan until golden brown. Then put on a paper towel to absorb excess fat. The cooled bacon chop.
2. All kinds of lettuce to wash, dry and break his arms, then mix in a large bowl. Avocado peel, remove the seeds and cut the flesh into small cubes. Chicken boil, fry or bake in the oven, cut into middle-sized pieces. Wash tomatoes, remove seeds and cut into cubes. Boil eggs, cool and chop. Roquefort grate.
3. Add all the ingredients on a large platter: beautifully put chicken, bacon, tomato and avocado on a salad mix, sprinkle with diced green onion and eggs. Mix all the ingredients for the filling and pour over salad.

7. Salad with trout and cucumber

Ingredients:

Salted or smoked trout — 150 g
Fresh cucumbers — 1-2 pieces.
Dijon Mustard — 1 hour. L.
Olive oil — 2-3 tbsp. l.
Lemon juice — 1/2 pcs.
Honey — 1 hour. L.
Lettuce — a handful
Salt and pepper — to taste

Preparation:

1. Wash cucumbers and cut into half rings. Trout cut into thin strips or slices.
2. Juice of half a lemon, honey mustard and mix with olive oil. Add salt and pepper to taste.
3. Salad leaves thoroughly wash, dry. Put them on the bottom of the salad bowl. Top distribute fish and sliced ​​cucumbers. Drizzle with salad dressing and immediately serve.

8. Caesar salad with shrimp

Ingredients:

Salad Romano — 1 bunch
Cherry Tomatoes — 1 handful
Grated Parmesan cheese — 2 tbsp. l.
Tiger prawns — 10-12 pieces.
Baguette — 1/2 pcs.
Garlic — 1 clove
Salt and pepper — to taste

For the filling:
Egg yolk — 1 pc.
Lemon juice — 1/4 pcs.
Olive oil — 50 ml
Garlic — 1 clove
Anchovy fillets — 3-4 pieces.
Salt and pepper — to taste

Preparation:

1. Rub a clove of garlic on a small grater and divided into two equal parts. Clean the prawns, mix of olive oil and half the garlic, salt and pepper, pour over the shrimp with this mixture.
2. Cut into cubes and dry prints in the oven for 10 minutes at 180 degrees. Preheat a frying pan a little olive oil, warm it the second half of garlic and fry the garlic butter croutons. Season them with salt and pepper and remove the pan from the heat.
3. Now prepare filling. Crush again or grate the garlic clove and rub (or fork in a mortar) anchovy fillets into a homogeneous paste. Beat the yolks with the lemon juice and season with salt and pepper, and gradually add the olive oil and continue whisking, cook the sauce like mayonnaise. At the end add the garlic and anchovy sauce: finished dressing should get a slightly acidic and spicy.
4. Heat a frying pan and quickly fry the shrimp in the oil in which they were marinated. Mix in a bowl of lettuce, cherry tomatoes and croutons, season with the sauce, stir well, and pass on to the plate. Fried shrimp lay on top, and if desired, sprinkle the salad with grated parmesan cheese.

9. salad language

Ingredients:

Boiled tongue — 300 g
Quail eggs — 10 pcs.
Cherry tomatoes — 10 pcs.
Arugula — 1 bunch
Home-made mayonnaise — 150g
Salt and pepper — to taste

Preparation:

1. Prepare a homemade mayonnaise.
2. Quail eggs boil for 5 minutes, cool and clean. Cherry tomatoes washed and cut in half. Arugula Wash, dry and tear hands. Language boil in salted water, cool and cut into thin cubes.
3. Mix all salad ingredients, pour mayonnaise and sprinkle with pepper. Put the salad on a la carte dishes and serve.

10. Salad with shrimp and avocado

Ingredients:

Avocado — 1 pc.
Prawns — 12 pcs.
Lime — 1/4 pcs.
Lettuce — 2 pcs.
Mayonnaise — 2 tbsp. l.
Red caviar — 2 ch. L.
Fresh herbs — for decoration

Preparation:

1. Shrimp Boil for 1 minute in boiling salted water, cool.
2. Finished shrimp peel and coarsely chop. This salad is better to use prawns, but usually also work, but in this case it is better to buy pre-peeled.
3. Avocado peel, remove the pit and cut into slices. Sprinkle with lime juice to the pulp is not darkened.
4. At the bottom lay kremanok one lettuce. On top place the chopped shrimp and avocado. Garnish with a tablespoon of mayonnaise, red caviar, a slice of lime and fresh herbs. After filing stir.

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Bon Appetit!

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