In cold weather, we strive to stock up on vitamins so that our body can fight off any infection. A huge amount of nutrients are contained in vegetables, herbs, fruits and herbs.
In order to regularly receive vitamins and fiber, vitamin salads must be eaten every day, at least a little. The basic rule when preparing vitamin salads is cooking immediately before use, in order to preserve useful substances, since, for example, vitamin C is quickly destroyed when it comes into contact with air. Vitamin salads are especially useful because they contain mainly fresh non-thermally processed vegetables, so our body will receive a maximum of useful substances.
Vitamin white cabbage salad
White cabbage is a unique product, a storehouse of useful vitamins and minerals. Let's take a closer look at the vitamin composition and the benefits of cabbage for our body.
A fresh vegetable is able to compensate for the deficiency of vitamin C. Due to the lack of which, fatigue increases and immunity decreases. White cabbage is very effective in losing weight, it is rich in substances that normalize the state of metabolism and contribute to the burning of existing fatty deposits.
Vitamin PP improves the functioning of the gastrointestinal tract. In addition, the PP vitamin is retained in cabbage even as a result of heat treatment and canning.
Vitamin U is useful for stomach and duodenal ulcers.
Also, white cabbage contains a large amount of valuable minerals such as calcium, potassium, zinc, iron, phosphorus, sulfur, manganese, and aluminum. In addition, cabbage is also a source of acids and salts useful for the body, for example, valuable folic acid.
Ingredients
- Cabbage - 300 g
- Apple - 1 pc.
- Vinegar - 1 tbsp l.
- Sugar - 1 tsp
- Salt to taste
- Olive oil - 1 tbsp l.
- Salad spices - to taste
Cooking method
- Chop the cabbage, add salt, vinegar and heat, stirring occasionally, in a saucepan with a thick bottom. When the cabbage settles a little (after 3-5 minutes), remove from heat, cool and squeeze out excess juice with your hands.
- Cut the apple into strips, add to the cabbage, season with sugar, salt, spices, olive oil and mix well.
Vitamin Pepper Salad
Few people know that in terms of vitamin C content, bell pepper is second only to rosehips and black currants, and among all vegetables it is an absolute champion. In addition, it contains a rather rare vitamin P, which is an indispensable helper for our heart and blood vessels. Vitamin P makes the walls of blood vessels more elastic, and vitamin C "cleans" them from cholesterol plaques. Thanks to this combination, eating peppers daily can reduce the risk of stroke.
Pepper also contains B vitamins, which have a beneficial effect on sleep and the condition of the skin and hair, potassium (improves the functioning of the cardiovascular system), iron (improves blood composition), iodine (normalizes metabolism and has a positive effect on the development of intelligence).
Ingredients
- Bulgarian pepper - 250 g
- Tomatoes - 2 pcs.
- Onions - 1 pc.
- Vinegar - 1 tbsp l.
- Olive oil - 1 tbsp l.
- Salt to taste
- Salad spices - to taste
Cooking method
- Grease peppers with 2 tbsp. l. butter, and then bake in the oven at 200 ° C until a beautiful brown hue is obtained (about 10-15 minutes), remove, transfer to a plate, cover with foil and leave for 7 minutes, peel off the peppers, remove the core. Cut the pulp into wide strips.
- Cut the tomatoes into slices, the onion into half rings. Mix everything, season with salt, spices, vinegar and oil.
Vitamin beet salad
Beetroot is an irreplaceable assistant in cleansing the intestines from harmful substances, it is very useful for pregnant women, patients with hypertension, people suffering from obesity, atherosclerosis. Beetroot has anti-inflammatory effect, helps with anemia.
This simple and very healthy salad can be served on the table, garnished with parsley. It is perfect both as a light snack between main meals, and as a great addition to dinner and as one of the dishes on the festive table. Suitable for those who are fasting.
Ingredients
- Beets (medium) - 3 pieces
- Vegetable oil - 2 tbsp. l.
- Onion (small head) - 1 pc
- Garlic - 1 tooth
- Salt - 1 pinch
- Black pepper - 1 pinch.
- Dill - 2 branches.
- Parsley - 2 sprigs
Cooking time: 30 minutes
Cooking method
- Rinse the beets, cut off the ends, wrap them first in baking paper, then in foil and bake in an oven preheated to 180 ° C for about an hour. Then peel, cut into strips, finely chop the onion, finely chop the garlic, dill, parsley.
- Mix all components, salt, pepper, fill with oil. Put on a plate, garnish with herbs.
Bon Appetit!
