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Salad recipes for every day

Salad of squid and sea cabbage</ P>
  • 200 g squid
  • 200 g of canned sea kale
  • 1 carrot (medium)
  • 1 red bell pepper
  • 1 head of onions
  • 2 tbsp. L. Vegetable oil
  • 1 tsp. Table vinegar
  • Salt, pepper to taste

In a saucepan, boil a little water, add it,Lower the prepared calamari there and cook after boiling for 4 minutes. Take the boiled squid out of the water and cool it. Carrots clean, boil for 5-6 minutes, cool and cut into small squares. Pod a sweet pepper cut in half, remove the seeds and stems and cut into squares. Onions and boiled squid cut into thin rings. Mix the sea kale with the chopped vegetables, add salt and season with freshly ground black pepper. Vinegar mixed with vegetable oil, prepared with a dressing to pour the salad, mix.

Salad-jelly meat with cheese

  • 400 g of beef pulp
  • 50 grams of hard cheese
  • 1 onion
  • Parsley greens to taste
  • 6 tsp. Gelatin
  • 1-2 tbsp. L. Mayonnaise
  • vegetable oil
  • Salt, pepper to taste

For decoration:

  • 1 tsp. Butter
  • 2-3 feather of a green onion
  • 1 pickled cucumber

Flesh of beef washed, put in smallSaucepan, pour a small amount of boiling water (so that the meat was covered entirely), bring to a boil, remove the foam, salt and cook under the lid for 40-45 minutes. Boiled beef should be cooled in broth and cut into small blocks. Gelatin soak in 0.5 glasses of cold water for 20 minutes. Onion peeled, cut into half rings, fried in vegetable oil until clear, cool and mix with sliced ​​boiled beef. Hard cheese grate on a large grater and add to the meat. Wash the parsley greens, dry, finely chop and add to a bowl with salad. Salad salt, season to taste freshly ground black pepper, season with a small amount of mayonnaise and mix. Put the salad in a low salad bowl or in several salad bowls. Swell the gelatin in a microwave or steam bath, mix with 1 glass of beef broth, mix and chill. Pour the gelatin salad, cool in the refrigerator until the gelatin is completely hardened, decorate with green feathers onions, "fan" of pickled cucumber, "flowers" of soft butter and serve.

Salad with chicken liver and grapefruit

  • 250 grams of chicken liver
  • 1 grapefruit
  • 100 grams of sorrel leaves
  • Iceberg lettuce
  • 4 tbsp. L. Vegetable oil
  • 2 tsp. Sesame oil
  • 2 tsp. Soy sauce
  • Salt and ground black pepper to taste

Chicken liver cleaned of bile leftoversDucts, rinse, put in a deep tray and burn with boiling water. Then, dry the liver, cut into small pieces, salt and season with freshly ground black pepper. In a frying pan, heat a little vegetable oil and fry the chicken liver on it for 3-4 minutes, stirring occasionally. Stir the fried liver from the frying pan and cool. Leaves of sorrel and lettuce wash and dry. Tear the leaves of the salad with your hands on large pieces. Wash the grapefruit, peel it. Divide into slices and release from white films, gently cutting them with a sharp knife and collecting the juice in a separate dish. Combine the leaves of sorrel, lettuce and grapefruit slices, stir and transfer to a plate. Fried chicken liver to lay out on a salad with grapefruit. To prepare salad dressing in a separate bowl, mix 4 tbsp. L. Vegetable oil with sesame oil, soy sauce and grapefruit juice to taste. Pour the salad with cooked dressing and serve.

Light cabbage salad

  • 1/4 small head of cabbage
  • 1/4 small head of red cabbage
  • 1/2 head of Peking cabbage
  • 200 g fresh cauliflower
  • 1/2 lemon
  • 2 tbsp. L. olive oil
  • Salt and sugar to taste
  • Greens for decoration

For the preparation of cabbage salad is betterUse the upper part of the head, where there are no thick veins. White cabbage and red cabbage should be cleaned of wilted upper leaves, finely chopped with a sharp knife, sprinkled with salt and a little wrinkled. Cut the Chinese cabbage into thin strips. Fresh cauliflower should be washed, dried and disassembled into small inflorescences, removing thick "legs", or cut into separate inflorescences by thin plates. All varieties of cabbage combine. To prepare the dressing mix M in a separate bowl of olive oil, juice squeezed out of half a lemon, salt and sugar to taste. Pour the prepared cabbage salad, stir and serve, decorating with greens.

Vegetable salad with croutons

  • 2 tomatoes
  • 2 carrots
  • 1 stalk of celery
  • 1 bunch of romaine lettuce
  • 2 small heads of chicory
  • 1 medium red onion
  • 2 pieces of white bread
  • 5 tbsp. L. olive oil
  • 2 tsp. Balsamic vinegar
  • Salt and ground black pepper to taste

With pieces of white bread cut the crust andCut the bread into small cubes. Sprinkle them 2 tbsp. L. Olive oil, stir to allow the oil to soak, and lightly toast the toast in a dry frying pan. Onions and carrots clean. Leaves of lettuce, chicory and celery wash and dry. Lettuce of the lettuce, chicory cut into circles, celery - plates, onion - half rings. Carrot cut into thin ribbons. All the prepared vegetables are gently mixed in a deep bowl. Wash tomatoes, dry and cut into large slices. Salad put on a plate mixed with tomato slices. In a small bowl, mix the olive oil with balsamic vinegar, season it with salt and pepper. Pour the salad dressing, sprinkle with croutons and immediately serve.

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