Nutritionists recommend including a variety of salads on the menu more often. You don't have to make them complicated and expensive. Light options with vegetables will be more beneficial, and hearty salads with cereals will successfully replace the main dish for lunch or dinner.
It is necessary
- Fish salad:
- - 1 can of canned saury in oil;
- - 0.5 cups of rice;
- - small onion;
- - 2 medium-sized pickled cucumbers;
- - freshly ground black pepper;
- - mayonnaise to taste;
- - salt.
- Seaweed salad:
- - 1 can of canned seaweed without additives;
- - 2 eggs;
- - 2 tbsp. tablespoons of mayonnaise.
- Oriental cabbage salad:
- - 600 g of white cabbage;
- - 50 g of vegetable oil;
- - 1 pod of dried red pepper;
- - 1 lemon;
- - sugar and salt to taste.
- Carrot salad:
- - 2 carrots;
- - 1 tbsp. a spoonful of rosehip syrup;
- -1 tbsp. a spoonful of lemon juice;
- - 2 tbsp. spoons of honey;
- - 2 tbsp. tablespoons of chopped walnut kernels.
- Bean and Apple Salad:
- - 150 g green beans;
- - 2 carrots;
- - 1 large apple;
- - a bunch of parsley;
- - 30 g of vegetable oil;
- - 25 g of 3% vinegar;
- - salt;
- - sugar;
- - ground pepper;
- - mustard on the tip of a knife.
Instructions
Step 1
Fish salad
Try one of the simpler options, perfect for a winter or fall lunch. If you want to cook it in the summer, pickles can be replaced with fresh ones.
Cook the rice in salted water and let cool. Drain the oil from the canned food can. Cut the fish and cucumbers into cubes, chop the onion. Put all the ingredients in a salad bowl, sprinkle with freshly ground black pepper and season with mayonnaise. Serve with thinly sliced rye bread.
Step 2
Seaweed salad
One of the cheapest and quickest options is seaweed salad. Use ready-made canned food - for example, the Far East salad. Hard-boiled eggs, chill, peel and chop finely. Drain the liquid from the jar, put the seaweed in a salad bowl. Add eggs and mayonnaise, stir and serve salad. It tastes especially good with fresh grain bread.
Step 3
Oriental cabbage salad
A very popular option, inexpensive and rich in vitamins, is white cabbage salad. Fresh cabbage is successfully set off by sour additives - lemon juice, lingonberries or cranberries. Remove the top leaves from the cabbage head, cut the stalk. Cut the cabbage into cubes, scald it with boiling water and wring it out with your hands. Heat the vegetable oil in a saucepan without bringing it to a boil. Put the cabbage there, add red pepper, salt and granulated sugar. Squeeze the juice out of the lemon and pour it into the pot as well. Stir the salad thoroughly and let it brew for at least 4 hours. Sprinkle with frozen lingonberries before serving.
Step 4
Carrot salad
An unusual but delicious option is sweet carrot salad. It is good in spring when the body lacks vitamins. In addition, high-fiber carrots improve digestion. Choose juicy, brightly colored root vegetables - they are especially healthy and tasty.
Fry the walnut kernels in a dry frying pan and pound in a mortar. Peel and grate the carrots. Put it in a salad bowl, add rosehip syrup, honey and freshly squeezed lemon juice. Toss the salad and sprinkle with chopped walnuts.
Step 5
Bean and apple salad
Prepare a salad dressing. Place the oil, vinegar, salt, pepper, mustard and sugar in a bottle, close it and shake well to mix all the ingredients. Chill the dressing in the refrigerator. Boil green beans in salted water, discard in a colander and pour over with cold water. Cut the beans into chunks. Peel and chop carrots and apples into strips. Place vegetables and fruits in a salad bowl, pour over the dressing and stir. Sprinkle finely chopped parsley on the salad before serving.
