Lettuce is one of the most popular and versatile appetizers that has aficionados around the world. The salad can be either an independent dish or a side dish for meat or fish. Its main ingredients, as a rule, are fresh vegetables, herbs, cheese, herbs, spices. Vegetable oil, table vinegar, etc. are used as a dressing. The salad is usually served cold at the very beginning of the meal.
Cole Slow salad
Ingredients:
- 400 g white cabbage;
- 1 large carrot;
- 50 g sugar;
- 2 tbsp. spoons of mayonnaise, milk and kefir;
- 1 tbsp. a spoonful of lemon juice;
- 1 teaspoon of vinegar;
- 1/2 teaspoon of salt;
- a pinch of pepper mixture.
Preparation:
Rinse the cabbage, remove a few top leaves. Chop the rest of the leaves finely. Peel and grate the carrots on a medium or coarse grater. You can also use a grater to cook Korean carrots. For dressing, mix mayonnaise, granulated sugar, milk, kefir, freshly squeezed lemon juice and vinegar, salt and pepper to taste. Beat the mixture with a whisk, season the vegetables with the resulting sauce. Cover with cling film and refrigerate for about an hour.
Greek salad
Ingredients:
- 250 g of tomatoes;
- 200 g bell pepper;
- 200 g orugts (peel);
- 1 red onion;
- 100 g feta cheese or feta cheese;
- 70 g olives;
- vegetable oil;
- lemon juice;
- salt, pepper, dried oregano.
Preparation:
Rinse the vegetables under running water, cut the tails. Cut the tomatoes and cucumbers into medium pieces. Remove seeds and light partitions from pepper, rinse again. Chop the peppers into strips. Peel the onion and cut into thin half rings. Cut the feta into square pieces, large enough. For dressing, mix oil, lemon juice, add spices. Toss the dressing with the vegetables. Place the salad on a platter, top with olives and feta cubes.
Caprese salad
Ingredients:
- 3-4 medium tomatoes;
- 3-4 balls of mozzarella cheese;
- olive oil;
- salt pepper;
- basil leaves.
Preparation:
Rinse the tomatoes without peeling, cut them into even and relatively thin slices. Cut the mozzarella into slices about the same thickness as the tomatoes. Place on a plate alternating between tomato and cheese slices. Season with freshly ground pepper, salt, olive oil and garnish with fresh basil leaves. You can also garnish with a little pesto.
Caesar salad with chicken
Ingredients:
- 250 g chicken breast;
- 60 ml olive oil;
- 400 g romano salad or lettuce;
- 60 g Parmesan cheese;
- 1 tomato;
- wheat croutons.
- 1 egg;
- 100 ml olive oil;
- 1 tbsp. a spoonful of lemon juice;
- 1 teaspoon of liquid honey, sweet mustard and Worcester sauce;
- salt pepper.
Preparation:
Lightly fry the boiled chicken in a piece of butter. Stir in the egg, lemon juice, and honey for a zest. Beat the mixture at low speed of the mixer, gradually adding oil. The sauce should become thick and uniform in consistency, add Worcester, mustard and salt and pepper. Rinse and tear the green salad with your hands, distribute on plates. Top with chicken and tomato slices, top with cooked sauce and sprinkle with grated Parmesan cheese. Add oven-dried wheat bread cubes just before serving.
Shopska salad
Ingredients:
- 500 g of tomatoes;
- 1 cucumber;
- 2 red and green bell peppers;
- 1/2 red onion;
- 100 g of white sheep's cheese;
- parsley;
- vegetable oil, salt.
Preparation:
Rinse the vegetables. Peel the cucumbers. Chop tomatoes and cucumbers into cubes and bell peppers into strips. Mix all vegetables with finely chopped onions. Crumble the cheese, wash the parsley, dry and chop, mix everything with vegetables. Season with olive oil or sunflower oil and stir. Use grated cheese as a decoration.
