Green salads are distinguished by their appearance and flavor, which ranges from neutral to spicy and tangy. Nowadays, more than a thousand types of green salads are grown in the world, which are divided into cabbage and leafy ones. For salad making, it is best to use leaves that are crunchy, such as lettuce or Romano leaves.
Green salad with cream and cheese
- 400 g of green lettuce leaves;
- a glass of hard grated cheese;
- 5 tbsp. tablespoons of lemon juice;
- 2/3 cup medium fat cream;
- salt, black pepper.
Grate hard cheese, mix with lemon juice, pour in cream. Pepper, mix - you should get a homogeneous mixture.
Rinse lettuce leaves, cut into strips, season with cheese mass, stir, put in a salad bowl. Serve immediately.
Green salad with cucumbers and eggs
- 250 g of green salad;
- 2 cucumbers;
- 1 boiled chicken egg;
- 5 tbsp. spoons of sour cream;
- 2 tbsp. dill spoons;
- salt.
Chop the lettuce leaves, or rather tear it coarsely with your hands. Cut the cucumbers into thin circles, mix with salad, season with sour cream, salt to taste. Transfer to a salad bowl.
Decorate the prepared green salad with boiled egg slices and sprinkle with chopped dill on top.
