Meat salads are rich in flavor and nutritional value. For a lighter meal, add vegetables such as fresh cucumbers to the meat. They will add freshness and a beautiful appearance to the salad.
Salad with beef and cucumbers
Soy sauce gives this salad a light oriental flavor. Serve with fresh white bread as a light yet satisfying snack.
You will need:
- 200 g of lean beef;
- 500 g of fresh cucumbers;
- 1 onion;
- 2 cloves of garlic;
- vegetable oil;
- freshly ground black pepper;
- soy sauce;
- lettuce leaves.
Rinse and dry the green salad. Cut the cucumbers into strips, sprinkle with vinegar and let stand for about half an hour. Rinse the meat, dry it, cut off the films and fat. Cut the beef into cubes and fry in hot vegetable oil until tender. Chop the onion into thin half rings, chop the garlic. Sauté the onions and garlic in a separate skillet until golden brown.
Mix cucumbers with fried meat, onions and garlic. Sprinkle the mixture with freshly ground black pepper and add soy sauce to taste. Place lettuce leaves on portioned plates, place lettuce on top of a slide and serve.
Pork salad with sour cream
Use lean pork or veal for cooking. You can also try chicken meat, the dish will also turn out delicious.
You will need:
- 500 g of pork;
- 2 fresh cucumbers;
- 3 cloves of garlic;
- 3 quail eggs;
- sour cream;
- salt;
- freshly ground black pepper.
Rinse the pork, remove the films. Boil the meat in salted water, cool and cut into strips. Chop fresh cucumbers in the same way. Pass the garlic through a press, boil the quail eggs and refrigerate. Place the meat, garlic and cucumbers in a salad bowl, add salt, freshly ground black pepper and sour cream. Mix everything. If the salad tastes a little bland, add some Dijon mustard. Place the salad on a plate and garnish with quail egg halves.
Salad with meat, cucumbers and peppers
Any lean meat is suitable for preparing a salad. You can use chicken or smoked ham.
You will need:
- 500 g of meat (pork, veal, beef);
- 200 g of fresh cucumbers;
- 1 large bell pepper;
- 2 tbsp. tablespoons of olive oil;
- green salad;
- freshly ground black pepper;
- salt;
- 1 teaspoon of sweet mustard;
- 1 tbsp. a spoonful of lemon juice.
Rinse the meat, dry and cut very thinly. Fry it in a non-stick skillet with a little vegetable oil. Place the meat on a plate and refrigerate. Peel sweet peppers from partitions and seeds. Cut the pepper, cucumbers and salad into strips and put in a salad bowl. Add browned meat.
In a screw-top jar, combine olive oil, mustard, freshly squeezed lemon juice, and salt. Close the jar and shake well while stirring the sauce. Pour the mixture over the salad, stir and serve with the toasted white bread.
