Vegetable salads are the basis of a vegetarian table and an excellent accompaniment to meat dishes. In addition, such salads are low in calories, they are easily digested and supply the body with useful microelements. Another advantage of such dishes is their availability. Even the cheapest ingredients can be used to make a delicious salad.
It is necessary
-
- Assorted salad:
- 2 small cucumbers;
- 2 tomatoes;
- 2 stalks of celery;
- 1 large bell pepper;
- 10 green onion feathers;
- a bunch of green salad;
- 4 radishes;
- 2 cloves of garlic;
- 150 ml of natural yogurt;
- 2 tablespoons of vegetable oil;
- 2 tablespoons lemon juice
- salt;
- freshly ground black pepper.
- Fresh cabbage and carrot salad:
- 1 small head of white cabbage;
- 2 carrots;
- 0.25 cups table vinegar;
- salt;
- 0.5 tablespoon sugar;
- 1 tablespoon vegetable oil.
- Potato salad;
- 6 potatoes;
- 1 large onion;
- 0.5 cups pitted green olives
- 2 tablespoons of sugar;
- 4 tablespoons of vinegar
- vegetable oil for frying;
- salt;
- freshly ground black pepper.
Instructions
Step 1
An assorted salad of summer vegetables is very tasty. Cut the radish into quarters, coarsely chop the tomatoes and cucumbers. Chop the green onions, chop the celery stalks into cubes. Peel the bell peppers and cut into strips. Tear the green lettuce leaves with your hands. Place all vegetables in a deep bowl.
Step 2
Prepare a dressing. Chop the garlic finely. Combine natural yogurt with lemon juice, olive oil, salt, freshly ground black pepper and minced garlic. Pour the dressing over the salad and mix well. Serve immediately.
Step 3
In the fall, inexpensive cabbage and carrot salad is very popular. Select a dense small fork of white cabbage, free it from the top leaves, remove the stalk and chop the cabbage thinly. Peel and grate the carrots. Sprinkle the vegetables with salt and rub with your hands to make the cabbage juice. Place everything in a deep bowl.
Step 4
In a separate bowl, combine the vinegar, sugar and oil. Pour the dressing over the salad, stir and leave for 30-40 minutes. The finished dish can be garnished with cranberries or lingonberries.
Step 5
Want a more satisfying meal? Make an Italian-style potato salad. Peel the potatoes, cut them into small cubes. Chop the onion into thin rings and fry in hot vegetable oil until golden brown. Place the onions in a bowl and place the potatoes in the skillet. Stirring, fry it for 7-10 minutes, add onion, salt, freshly ground black pepper and keep the mixture on fire for another 2-3 minutes. Cover the skillet with a lid and remove from heat.
Step 6
Cut the pitted olives in half, put them in the potato-onion mixture, add half a glass of water. Put the pan on the fire and, stirring occasionally, simmer until the potatoes are soft. Dissolve sugar in vinegar, pour into skillet, bring to a boil and remove from heat. Sprinkle the chopped parsley over the salad, stir and serve hot.
