There are subtleties in preparing spring salads. For example, it is better to tear salad greens with your hands - this way they preserve vitamins better. Spring salads are prepared from fresh vegetables and herbs, and so that they do not give a lot of juice, they need to be salted and seasoned immediately before serving. To prevent food from falling out of the bowl when stirring and 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 of vegetable oil, sour cream (less often, mayonnaise). Place the finished salad in a chilled salad bowl, pour over the remaining sauce and decorate to taste. Salads drenched in sauce or dressing are served slightly differently: the products are placed 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: the products and several types of sauces and dressings are laid out on separate plates - each eater chooses the products and dressings to his taste.
In principle, a salad can be made from anything, and if you have several types of fresh vegetables and herbs at your disposal, mixing a tasty and healthy salad will not be difficult. The main thing is to remember 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, yogurt and white or rye bread croutons. Tomatoes look great with fresh herbs, onions and green onions, all types of green salad, olives and black olives, fresh and baked sweet peppers, hot peppers, pasta, rice, pearl 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, celery root, grapes, and citrus fruits. And these are just the basic combinations, so to speak, classics, but what if you turn on your imagination?
The same can be said about 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, flaxseed, cedar, amaranth, sesame, etc. And you can add a variety of ingredients to them, which will allow your salad to sparkle with new shades of taste. Here are some examples of salad dressings:
Lemon juice, ground black pepper, salt. 
. Vegetable oil, vinegar (wine, fruit or balsamic), ground black pepper, salt.
. Vegetable oil, lemon juice, mustard (both regular and whole grain), ground black pepper, salt.
. Vegetable oil, crushed garlic, ground black pepper, salt.
. Mayonnaise or sour cream, crushed garlic, chopped herbs, lemon juice.
. Sour cream or mayonnaise, mashed tomatoes and garlic.
Spring is the time to pay attention to the vitamins that grow literally under our feet. We are talking about wild edible herbs. From the first warm days, young green sprouts, filled with living vitamins, stretch out of the ground. And that’s all we need! And there are no expenses, except for a trip to clean places. You need to collect wild herbs far from the city limits, away from roads and railways, and preferably generally away from the “benefits” of civilization. Nettle, dandelion, plantain, burdock, wild sorrel (by the way, it is much tastier than “domestic” one), mint, lemon balm, chickweed, chickweed (yes, that same weed!) and many other herbs are suitable for food. Collect young leaves, they are more tender and tastier.
Some herbs can be dried and used as a flavorful and healthy seasoning for soups and sauces. A very interesting green dressing is made from nettles, dried sorrel will add sourness to your sauces, and mint or lemon balm will add flavor to compotes or tea. Dried herbs should be crushed and stored in tightly sealed jars.
But let's get back to our spring salads. The Culinary Eden website 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, the main thing is to remember that in a good salad the number of ingredients should not exceed 4-5 - this is the best way to reveal the taste of the products and dressing. Although, as they say, it depends on 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, ground black pepper - to taste.
Preparation:
Chop the cabbage, add salt, add thinly sliced celery, chopped herbs and a pinch of pepper. Cut the cherry tomatoes in half or into quarters. Mix 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 the kiwi and apple into slices, and the avocado into cubes. Squeeze the juice from the lime, mix with honey and season the salad. Decorate with nuts and herbs.
Ingredients:
200 g salad greens (mixed salad leaves - lettuce, romaine, iceberg, lettuce, etc.),
2 fresh cucumbers,
100 g hard cheese,
100 g natural yogurt,
2 boiled eggs,
salt - to taste.
Preparation:
Cut the cucumbers into thin strips, the eggs into cubes, and grate the cheese on a coarse grater. Tear salad greens with your hands. Combine all 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 until the juice comes out. Squeeze out the juice. Grate the apple and carrots on a coarse grater and mix with daikon. Peel the orange, divide into slices, remove membranes 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. Dress the salad.
Ingredients:
5 fresh cucumbers,
20 plantain leaves,
1 onion,
1 boiled egg,
2 tbsp. chopped dill,
salt, ground black pepper, vinegar - to taste.
Preparation:
Cut plantain leaves, cucumbers into strips, onions and eggs into small cubes. Mix all the ingredients, add salt, pepper and vinegar (it can be replaced with citric acid).
Ingredients:
120 g 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 drain on a sieve. Chop the greens, onion and egg, 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 dry. Chop burdock, parsley, grate horseradish and season with sour cream and salt.
Ingredients:
300 g fresh nettle leaves,
200 g sorrel (preferably 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 chopped boiled eggs, salt and season with mayonnaise or vegetable oil to taste.
Appetizer salad with wild greens and garlic.
Collect young leaves of nettle and dandelion, add dill and parsley to taste and desire. Pre-soak the dandelion in cold water to remove the bitterness. Chop the greens, add garlic crushed with salt to taste and stir. Place the minced meat on lettuce leaves, wrap in tubes and place in a bowl. Pour 6-9% vinegar for 2-3 hours. Place on a flat dish, pour over 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 radishes into half circles, chop the greens, grind the garlic with salt. Mix all 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:
Tear the salad with your hands, grate the cucumber on a coarse grater, cut the eggs into cubes, and chop the green onions. Combine all ingredients, add 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, ground black pepper, spices - to taste.
Preparation:
Boil the chicken fillet and cool. Cut into cubes. Chop the greens, tear the salad with your hands, cut the cucumbers into half circles, cut the cherry tomatoes into 2-4 slices. Combine all ingredients, season with a mixture of vegetable oil, 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 green onions,
greens, salt - to taste.
Refueling:
125 g soft cheese (blue cheese is possible),
4-5 tbsp. vegetable oil,
1-2 cloves of garlic,
½ lemon (juice)
ground black pepper - to taste.
Preparation:
Tear the lettuce leaves with your hands, cut the radishes and cucumbers into half circles, cut the cherry tomatoes into 2 or 4 parts, finely chop the greens and onions. Mix all ingredients. Prepare the dressing: mash the cheese with a fork, add vegetable oil, pressed garlic, juice of half a lemon and mix well (you can use a blender). Season the salad and mix gently.
Ingredients:
½ celery root,
3-4 boiled eggs,
1 small onion
1 apple,
1-2 fresh cucumbers,
100-150 g 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. Immediately sprinkle with lemon juice to prevent the apples from browning. Cut boiled eggs and cucumbers into cubes. Chop the onion. Cut the cheese (preferably feta or unsalted cheese) into cubes. Gently mix all ingredients. Combine dressing ingredients and pour over salad.
Bon appetit!
Larisa Shuftaykina
Are you planning to set a holiday table? You don’t know what else you can do to surprise your guests and loved ones? Prepare more delicious, unusual salads, and you are guaranteed good luck! After all, salads are the best option not only for the everyday diet, but also for the holiday table. Thanks to the variety of products, you can prepare salads for every taste, taking into account the taste preferences of each person. Some people love light vegetable salads - there are a huge number of types. Others prefer hearty meat ones, and there are many of them too. And how many recipes there are for fish and fruit salads! Salads fill our body with all the necessary substances and elements - fiber, proteins, fats, carbohydrates, microelements, mineral salts and vitamins, which are so necessary for our body at the beginning of spring.
Avocado salad with tomatoes and sweet peppers
Ingredients:
1 avocado
1 large tomato
1 teaspoon lemon juice
1/2 red sweet 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 it becomes a paste, add lemon juice and stir. Scald the tomato with boiling water, remove the skin and finely chop the pulp. Chop the peeled garlic. Remove seeds from sweet peppers and chili and chop very finely. Combine the prepared products, add green onions, mix well, salt, pepper, season with mayonnaise and mix again. Keep the finished salad in the refrigerator for 30-40 minutes and serve with chips or salted croutons.
Arugula salad with shrimp
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 bright taste. However, a girl who watches her weight and health has other reasons to love this salad: it improves metabolism and digestion, and contains a lot of vitamin C and iodine. Place washed and dried arugula in a heap on a serving plate. Separately, mix the oyster sauce and some of the olive oil. Pour the resulting sauce over the arugula. Fry the shrimp in the remaining olive oil, adding soy sauce at the end of cooking. Cut the tomato into slices and fry the pine nuts. Arrange the shrimp and tomato wedges around the edges of the arugula and sprinkle the dish with toasted pine nuts.
Pineapple salad with cheese
Ingredients:
250 g canned pineapples
250 g hard cheese
3 cloves 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 it on a fine grater, mix with mayonnaise, season the pineapples with cheese with this mixture, add salt and mix. Let the finished salad brew for 10-15 minutes and serve.
Salad "Spring"
Ingredients:
50 g boiled beets
1 orange
1 fresh cucumber
1 green onion
100 g balsamic vinegar
30 g sugar (3 tsp)
10 ml olive oil (1 tbsp)
70 g feta cheese
2 g sesame (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 from skin and seeds and cut into cubes, like beets. Making balsamic syrup. To do this, heat balsamic vinegar and sugar on the stove and evaporate by 1/3.
Add to beets. In another bowl, mix cucumbers with orange, a pinch of salt and olive oil. We lay out the salad in layers: the first layer is half the volume of beets, the second is half the volume of orange with cucumbers, the third is feta cheese, cut into neat cubes. Sprinkle toasted sesame seeds on top of the feta (if you don’t fry the sesame seeds, 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 each of green and black grapes
150 g edam cheese
1 fig
1 teaspoon mustard
1/2 tablespoon chopped green onion
1 tablespoon shelled pine nuts
white wine vinegar
Instructions: Wash the grapes, dry them, separate the berries from the branches and cut them in half, removing the seeds. Cut the avocado in half, cut off the peel, and cut the pulp and cheese into small cubes. Pour pine nuts into a dry frying pan and fry, stirring. Prepare the dressing: wash the figs, cut them in half, scoop out the pulp with a spoon and mash it slightly. Add mustard, green onions, vinegar, salt and ground pepper to it and mix well. Then, continuing to stir, add vegetable oil. Combine grapes, avocado and cheese, pour over the dressing, stir, place in a salad bowl, sprinkle with pine nuts, let stand for 10 minutes, and then serve.
Beet salad with cheese
Ingredients:
600 g young medium-sized beets
3-4 tbsp. l. olive oil
6-7 tbsp. 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 - into 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 several hours. Before serving, crumble the cheese over the beets and then sprinkle the dish with sesame seeds. Can be served with arugula.
Mixed 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 orange
2 g mustard
10 g honey
30 g olive oil
Instructions: Beat the chicken fillet on one side, roll in the egg and breading of white bread, curry and Parmesan. The result is a yellow fillet. Drizzle it with olive oil. Cut radishes, apples crosswise, and cucumbers into slices. Prepare the dressing: combine orange juice, mustard, honey, olive oil and salt in a blender.
Fry the chicken in a preheated oven for 15 minutes at 180°C. Remove, cut diagonally into small slices and carefully place throughout the plate. Top the chicken with the salad mixture. On top of the salad are plates of vegetables: radish, cucumber, apple in random order. Pour over the sauce. Garnish the dish with 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, cut the pumpkin into cubes and bake the vegetables in the oven, drizzling with olive oil for 15-20 minutes. Mix pumpkin in a deep bowl with feta, fresh mint and lemon juice. Add salt and black pepper. Stuff the eggplant halves with the mixture.
Salmon salad with herbs
Ingredients:
150-200 g salted salmon
150 g soft lightly salted cheese
80 g mixture of different salads
3 cucumbers
1 small lemon
3-4 tbsp. spoons of olive oil
dry italian herb mixture
salt pepper
Instructions: Wash and dry the lettuce leaves thoroughly and place in a salad bowl. Cut the fish into thin slices. Squeeze the juice from the lemon and mix it with vegetable oil, season with salt, pepper and dry herbs. Pour half of the dressing over the chopped fish, mix well and leave for 10 minutes.
Cut the peeled cucumbers into thin slices and add to the salad. Cut the cheese into cubes and add to the salad. Add the remaining dressing to the salad and stir.
Place the prepared fish in the salad bowl, mix lightly so as not to damage the fish. Place the salad on plates and serve.
Tuna salad with pomegranate
Ingredients:
Lettuce and arugula leaves 200 g
1 can canned tuna
1 pomegranate
2 eggs
salt, ground black pepper
lemon juice
cherry tomatoes
Instructions: Remove the tuna fillet from the can, let the juice drain and cut into small cubes. Cut the pomegranate with a knife, carefully break it in half and remove the seeds. 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.
Winter, with its harsh weather, cold and winds, has finally given way. Tired of preserved and fatty foods, our body, more than ever, requires a light and juicy vitamin treat to restore immunity and vitality. Exactly spring salad will become your good assistant in improving your health and will return you to your ideal shape!
Here are some recipes for dishes made from fresh vegetables and fruits
Classic spring salad
Sweet pepper 1 pc;
Cucumbers 2 pcs;
Tomatoes 3 pcs;
Radishes - 2 pcs;
Onion - 1 medium size;
Greens to taste - 2 bunches;
Olive oil.
The well-known dish is prepared simply: the vegetables are cut into thin strips: this way the ingredients will be better soaked in the dressing and will have a tastier crunch. Cut the onion into half rings and separate the arcs from each other. You can keep the onions in a marinade made from sunflower oil and vinegar in a 1:1 ratio for half an hour, so the dish will acquire some piquancy. Then add the pickled onions to the chopped vegetables, finely chop the greens (parsley and dill), add 1-2 tablespoons of olive oil, add a little salt and mix. Let the salad sit for 20 minutes and serve.
Seven-flowered flower
Each housewife may call this salad differently, but the unique taste of the dish is recognizable by any name. This spring salad recipe is ideal for those who want to taste fresh vegetables, but are unable to give up the usual “winter” products.
Compound:
- meat filling (ham or boiled pork, half-smoked sausage) only 100-150 g;
- hard cheese - 100 g
- vegetables - pepper, cucumber, tomato - 1 medium size each;
- canned peas and corn - 0.5 cans or 1 small;
- mayonnaise - 150 g;
- crackers with bacon flavor - 1 pack.
To prepare the dish, you will need a large flat dish; you should place the chopped ingredients on it in mounds. Vegetables and meat are cut into small strips and loaded into separate neat piles. Cheese is grated into the center of the dish on a coarse grater, and corn and peas are scattered evenly over the total mass.
Immediately before serving, add crackers to the salad and season with a small amount of mayonnaise, and mix gently but thoroughly on a flat dish with two forks. Just don’t overdo it with the sauce, otherwise the mayonnaise will flow down along with the juice and the salad will turn out to be too watery.
Rainbow
Compound:
- red cabbage - 1 head;
- carrots - 1 piece;
- red and green apple - 1 pc. each;
- lemon - 1 pc;
- dried apricots - 100 g;
- walnuts - 7-8 peeled kernels;
- parsley - 1 bunch;
- vegetable oil.
Preparation:
Season shredded cabbage, coarsely grated carrots, finely chopped apples with the juice of half a lemon. Pour boiling water over the washed dried apricots, let it brew for 5 minutes and cut into thin strips, chop the nuts thoroughly. In a deep bowl, combine the resulting ingredients with the chopped zest and juice of the second half of the lemon, add finely chopped parsley and 1-2 tablespoons of oil. Mix thoroughly and serve.
Spicy 
Compound:
- chicken fillet - 300 g;
- oranges - 1 piece;
- greens to taste;
- lemon - 1 pc;
- mayonnaise - 150 g;
- quail eggs - 10 pcs.
Preparation:
Cut the boiled chicken fillet and orange into small cubes, cut five boiled eggs into thin half rings and mix everything with chopped herbs. Season the salad with a mixture of mayonnaise and the juice of half a lemon. The entire salad is laid out in a neat mound on a flat dish and decorated with halves of the remaining quail eggs.
Spicy
Compound:
- turkey fillet - 400 g;
- soy sauce;
- sweet pepper - 1 piece;
- lettuce;
- green onions and parsley - 1 bunch each;
- a little mayonnaise.
Preparation:
Turkey fillet cut into small pieces is fried over low heat, then soy sauce is poured into it and simmered for 15-20 minutes. Peppers and herbs are finely chopped, turkey is added to them, everything is mixed with mayonnaise and served on the table on lettuce leaves lying on a flat dish.
Try to prepare one of the suggested recipes for spring salads - and feel how spring is knocking on your home and filling you from the inside!
Svetlana Zharkova for Women's magazine "Prelest"
Salads made from fresh vegetables look appetizing and festive. They are prepared from a variety of products with different dressings. It is important to serve the “Spring” salad in the spring, when the first greens and vegetables appear.
A quick and simple salad to make up for vitamin deficiencies in the body. Vegetables help speed up metabolic processes in the body, which is why salads are popular among lovers of healthy eating. “Spring” salads are suitable as a side dish for meat, fish and poultry; they can be served as a cold appetizer or as an independent dish for dinner.
The range of ingredients for the salad is huge - fresh and boiled vegetables, poultry, crab sticks, canned peas and corn, cheese, any greens. You can combine the ingredients in any way to your taste. Sour cream, light mayonnaise, natural yogurt or vegetable oils are suitable as a dressing. Everything is selected individually, based on taste preferences.
Classic “Spring” salad with cabbage
The basis of the classic salad is green vegetables. This dietary salad with cabbage and cucumbers can be served as a side dish for meat dishes or eaten for dinner.
It will take 20 minutes to prepare 4 servings.
Ingredients:
- half a small white cabbage;
- 6 chicken eggs;
- 3-4 small cucumbers;
- 100 gr. dill or parsley;
- 50 gr. green onions;
- 50 ml olive or sunflower oil;
- salt to taste.
Preparation:
- Shred the cabbage.
- Peel the cucumbers and cut into slices or cubes.
- Wash the greens, pat dry with a towel, and chop finely.
- Boil hard-boiled eggs, peel and cut into large slices.
- Combine all ingredients, add salt and season with vegetable oil.
“Spring” salad with chicken breast
A salad recipe with dietary chicken is suitable for a holiday table. Prepare a light, delicious salad with cucumbers and chicken breast for a feast on March 8, Valentine's Day, Birthday or bachelorette party.
2 servings of salad can be prepared in 40 minutes.
Ingredients:
- 100 gr. chicken breast;
- 2 cucumbers;
- 1 medium sized tomato;
- 2 eggs;
- 1 onion;
- 1 tsp. vinegar;
- 1 carrot;
- 1 tbsp. l. light mayonnaise or natural yogurt without additives;
- any greens;
- salt to taste.
Ingredients:
- 500 gr. chilled crab sticks;
- 150 gr. hard cheese;
- 3 tomatoes;
- 2-3 tablespoons of natural yogurt or low-fat mayonnaise;
- 2-3 cloves of garlic;
- salt and pepper to taste;
- parsley or dill.
Preparation:
- Cut the crab sticks into cubes or diamonds.
- Cut the tomatoes using the julienne technique into strips. Remove excess juice with a paper towel or let the tomatoes drain in a colander.
- Grate the cheese on a large or medium grater.
- Peel the garlic and pass through a press.
- Finely chop the greens.
- Mix the ingredients in a salad bowl, add salt and pepper to taste.
- Dress the salad with low-fat mayonnaise or yogurt. Before serving, decorate the salad bowl with parsley leaves.
“Spring” salad with ham and bell pepper
A more satisfying and high-calorie version of spring salad is served as an appetizer on the holiday table. Make it for lunch or snack.
Winter has finally ended, and the first spring vegetables and herbs have appeared on market stalls and at the eternal grannies at bus stops. Here it is, happiness! Crispy radishes, fresh green onions, aromatic wild garlic, sour sorrel and much, much more can be combined into the most delicious spring salads. And how many benefits there are in them!
1:1100 1:1110Spring salads also help great in matters of weight loss - they contain a lot of vitamins, a minimum of calories, and if you conjure some magic with dressings and don’t generously pour in sour cream or mayonnaise, then you can eat such salads all day long, and this will only make your figure slimmer and healthier.
1:16051:9
You can add protein to any delicious spring salads - a boiled egg, chicken breast or other boiled meat, any cheese, crab sticks or meat, corn or boiled beans. In this case, the salad can become a complete dinner. However, any spring salad will go perfectly with a good piece of pork - just without bread, please!
1:643 1:653We have collected several simple spring salad recipes for you. Help yourself!
1:796 1:806Salad "Spring"
1:868
Ingredients:
1 bunch of radishes,
3-4 hard-boiled eggs,
1 small bunch of basil,
sour cream, salt - to taste.
2:9
Preparation:
Thoroughly wash young radishes, remove tops and tails, cut into thin circles or slices and place in a salad bowl or deep bowl. Send the basil there, torn into small pieces by hand. Chop the eggs very finely and mix with sour cream, add salt to taste. Then put the resulting dressing in a salad bowl with the rest of the ingredients and mix.
In this salad, you can use any other greens instead of basil.
Salad “Good mood”
2:977
Ingredients:
2 fresh cucumbers,
3 apples,
300-400 g hard cheese,
1 bunch of green onions,
1 clove of garlic,
mayonnaise and salt - to taste.
3:9
Preparation:
Cut the cheese into small cubes, apples and cucumbers into small neat pieces, green onions into thin rings, chop the garlic. Mix all ingredients in a deep bowl, season with mayonnaise, salt and mix.
Sorrel, egg and potato salad
3:543
Ingredients:
1 large bunch of sorrel,
6 boiled eggs,
2 small boiled potatoes,
1 boiled carrot,
1 can of green peas,
sour cream, salt - to taste.
Preparation:
Finely chop the pre-washed and dried sorrel. Grate the potatoes using a coarse grater, and cut the eggs and boiled carrots into small pieces. Place the ingredients in a bowl or salad bowl, add green peas, sour cream and salt to taste.
“Vitamin” salad of sorrel, vegetables and herbs
4:120
Ingredients:
350 g white cabbage,
2-3 sweet peppers,
100 g lettuce,
1 bunch of sorrel,
1 bunch of parsley,
1 bunch of dill,
1 carrot,
½ tbsp. cream,
salt - to taste.
Preparation:
Cut the bell peppers and cabbage into thin strips and place in a salad bowl. Add to them lettuce leaves chopped or torn by hand, chopped dill, parsley, sorrel cut into thin strips, and carrots grated on a coarse grater. Season the salad with salt and cream, mix well.
5:9
Green salad
5:54
Ingredients:
2 cucumbers,
1 tomato
1 onion,
1 clove of garlic,
1 bunch of dill,
1 bunch of parsley,
mustard oil - for dressing.
Preparation:
Roughly chop all the vegetables except onions. Cut it into thin half rings, and fresh greens into large pieces. Season the salad with salt, pepper and mustard oil. The whole secret of this salad lies in mustard oil. You can use any other vegetable oil, however, the salad will clearly lose in both taste and originality.
6:9
Vegetable and herb salad “Delicious”
6:100
Ingredients:
4-6 large heads of radish,
2 small cucumbers,
2 tomatoes
1 bunch of green onions,
1 red onion,
dill, parsley - to taste,
salt, ground black pepper - to taste,
sour cream with maximum fat content.
Preparation:
Cut all the vegetables into equal squares or half circles, and the onion into thin half rings. In a deep bowl or salad bowl, combine radishes, tomatoes, onions and cucumbers, and then add chopped herbs, salt and pepper to taste. Then season the salad with sour cream and mix.
7:9
Salad "Dachny"
7:64
Ingredients:
1 bunch of wild garlic,
1 boiled potato,
1 fresh cucumber
5 green onions,
¼ red onion
1 small bunch of dill,
100 g canned green peas,
2 tbsp. l. vegetable oil,
1 tsp. lemon juice,
salt, ground black pepper, mustard - to taste.
Preparation:
Cut the potatoes and cucumber into small cubes, wild garlic and green onions into 1 cm long pieces, red onion into half rings, chop the dill. Combine all the ingredients, pour over the dressing, to prepare which mix vegetable oil, lemon juice, salt, pepper and mustard.
Salad “Spring Day”
8:77
Ingredients:
250-300 g white cabbage,
2-3 carrots,
1 bunch of green onions,
2-3 cloves of garlic,
3 tbsp. l. vegetable oil,
1 tsp. apple cider vinegar,
1 tsp. ground red pepper.
Preparation:
Chop the cabbage into thin strips, add salt and lightly rub with your hands until juice appears. Cut the carrots into thin strips and mix with cabbage. Chop the garlic and green onions and combine them in a separate bowl, add ground red pepper to them, mix and add to the cabbage and carrots. Add vegetable oil, apple cider vinegar to the total mixture and mix.
9:9
Vegetable salad with chicken breast
9:88
Ingredients:
1 chicken breast (boiled),
1 onion,
200 g cherry tomatoes,
1 cucumber
bunch of lettuce,
1 lemon,
30-40 ml vegetable oil,
1 tbsp. balsamic vinegar,
30 g pine nuts (if available).
Preparation:
Cut the boiled breast into thin strips. Chop the onion into half rings, cut the cucumber lengthwise into 8 pieces. If the cucumber is long, cut it in half crosswise. Tear the salad with your hands. Place lettuce leaves in a salad bowl. Mix chicken, cucumbers and onions separately and place on salad. Combine vegetable oil and balsamic vinegar and pour over vegetables. Salt and sprinkle with nuts. Instead of nuts, you can take sesame seeds, and use olive oil in the dressing.
10:9
Radish salad with soy sauce
10:84
Ingredients:
1 large bunch of radishes,
1 red bell pepper,
2 tbsp. l. soy sauce,
1 tbsp. l. apple cider vinegar,
1 tbsp. l. Sahara,
1 tbsp. l. vegetable oil,
salt - to taste.
Preparation:
Cut the radishes into thin strips. Also chop the sweet pepper and fry it in a frying pan with vegetable oil. In a deep salad bowl, combine radishes and fried peppers, salt, add sugar, season with apple cider vinegar and soy sauce and stir.
On the pages of our website there is a great variety of different salads. We are waiting for you again!
11:1599Bon appetit and new culinary open!
11:91 11:101Larisa Shuftaykina
11:138
