Sorrel salads are not only tasty, but also healthy. This plant contains many vitamins and minerals, and it has a healing effect in diseases of the gastrointestinal tract, has anti-inflammatory, anti-allergic, analgesic properties. Fresh sorrel, without heat treatment, is most valuable for your body.
Sorrel and radish salad
Finely chop the sorrel, three eggs, five to six pieces of radishes, sprinkle with chopped onions. Pour, mix, season with sour cream to taste.
Sorrel and tomato salad
For this option, you will need a glass of sorrel cut into strips; four medium tomatoes, cut into wedges; spice; one hundred twenty grams of feta cheese in the form of cubes; you can have a little chopped garlic. Put everything in a salad bowl, pour over with vegetable oil.
Sorrel and grape salad
Take a bunch of sorrel, dill, parsley. After chopping, pour over them a dressing consisting of forty grams of olive oil, half a spoonful (dessert) of apple cider vinegar and three tablespoons of lightly whipped sour cream. Decorate the appetizer with halves of grapes (preferably dark varieties), cut down.
Sorrel and meat salad
Cut one onion into strips, two hundred grams of white cabbage and boiled beef each, ten to fifteen sorrel leaves. Marinate the onion in table vinegar for half an hour. Grind eighty grams of walnuts. Combine all the constituent parts, mix with mayonnaise.
Hot sorrel salad
Chop sorrel, spinach weighing about two hundred grams. Squeeze two or three cloves of garlic through a press. Cut the zest of half a lemon into the noodles. Melt fifty grams of butter in a small saucepan, put the prepared ingredients, except for spinach and sorrel, and release them into a bowl only after one minute. Cook over low heat for no more than two to three minutes. Serve as an independent dish or as an addition to poultry and fish.
