Raw vegetable salads. How to make vegetable salad

Salad of raw vegetables (Sakhalin) 3 kg of red tomatoes, 1 kg onion, 1 kg of bell pepper, 1 kg of carrots, 1 tbsp. vegetable oil, 1 tbsp. sugar, 1 tbsp. table vinegar(if 6%, and if 9%, then 0.5 tbsp.), 3 tbsp. salt. 1. Cut the onion into rings.2. Cut into rings

Salad of raw vegetables (Sakhalin) 3 kg of red tomatoes, 1 kg of onions, 1 kg of bell peppers, 1 kg of carrots, 1 tbsp. vegetable oil, 1 tbsp. sugar, 1 tbsp. table vinegar (if 6%, and if 9%., then 0.5 tbsp.), 3 tbsp. salt.1. Cut into rings onion.2. Cut into rings

Fresh raw vegetables are very healthy. They contain many vitamins and biologically active substances that have a beneficial effect on human health. Their use normalizes the work of the gastrointestinal tract, relieves constipation, promotes weight loss. Light dishes from raw vegetables increase immunity, increase the body's defense against the penetration of pathogens.

Cheese is also very popular in the culinary environment. This is delicious product rich in minerals. In particular, cheeses contain a large number of potassium, complete protein, milk fat, as well as vitamin A, thiamine, riboflavin. The combination of fresh vegetables and cheese makes delicious, easy-to-cook dishes. Diverse cheese salads suitable for a formal dinner. They are easy to prepare for a regular, everyday breakfast or dinner.

Let's look at some simple recipes dishes from raw vegetables with cheese, which even a novice hostess can easily cook. Before that, I want to remind you that for cooking dishes with cheese, it is cut into small cubes or grated. Use solid and soft varieties, and mayonnaise or sour cream is used for dressing. Cheeses go well with spinach, celery, tomatoes, corn, carrots, grapes, nuts and tropical fruits. Now let's go directly to the cheese salad recipes:

Fresh carrot salad with cheese

To prepare such a salad, we need fresh, juicy carrots, hard cheese, a little garlic, mayonnaise, salt to taste and 10 minutes of free time.

How to cook: Wash the carrots thoroughly, peel the skin with a sharp knife. Now grate it on a coarse grater. A piece of cheese also grate on a coarse grater, mix with carrots. Cheese, take about a third of the volume of grated carrots.

Pass 1-2 cloves of garlic through the garlic maker, combine with salad, salt, mix thoroughly and season with mayonnaise. Everything, the salad can be served at the table. He is good as independent dish and as an addition to mashed potatoes, cutlets, fried chicken etc. This salad can be used as a filling for pancakes.

Appetizer of apples and celery

For this savory dish, we need 400 g hard cheese, 4 small apples, half a celery root, 4 tbsp. l. mayonnaise.

How to cook: Cut the cheese with a sharp knife into small cubes. Rinse the apples well under running water, peel and chop small cubes. Also peel the celery root, boil until soft, cool, cut into small pieces.

Mix all products in a large salad bowl, salt to taste, season with mayonnaise or sour cream, mix again. Salad is indispensable for breakfast. It helps to normalize digestion, saturates the body with vitamins, and helps to lose weight.

Variegated vegetable salad with cheese

To prepare this recipe, prepare 1 medium-sized raw red beets, 2 raw carrots, 2 apples, 50 g of cheese, citric acid on the tip of a knife, salt, sour cream.

How to cook: Peel the vegetables, grate them on a coarse grater, cut the apples into thin strips. Mix everything, add salt, citric acid. Grate the cheese, add to the salad, mix again, season with sour cream.

Appetizer with dried tomatoes and zucchini

For this interesting unusual recipe we will need 1 lemon, 50 g dried tomatoes in vegetable oil. 2 tbsp. l. olive oil, 2 pcs. zucchini, 200 g of soft cheese, 100-200 g of low-fat ham, 50 g of grated hard cheese, a few leaves of basil, salt, pepper to taste.

How to cook: Wash the lemon thoroughly, dry it with a towel, squeeze the juice. Strain the tomatoes, drain the oil into a separate bowl. Now prepare the marinade: Thoroughly mix the tomato oil, olive oil and lemon juice, salt and pepper.

Remove the skin from the zucchini, wash and pat dry with a clean towel. cut the zucchini soft cheese and ham in thin slices or straws, put in a salad bowl or big dish. Spread the chopped tomatoes nicely on top, pour over the marinade, refrigerate for 15-20 minutes. before serving, sprinkle with grated cheese, garnish with basil leaves.

Salad with feta cheese and melon

This is very tasty dish sure to please your family. It can be submitted to festive table as a dessert or snack with dry wine.
To prepare it, we need: 600 g of ripe peeled melon, 150 g of feta cheese, basil leaves, 2 tbsp. l. shelled sunflower seeds.

For this dish, we must prepare the sauce. For him, you need to prepare: 2 tbsp. l. olive oil, 2 tbsp. l. lemon juice, 2 tbsp. l. granulated sugar, 1/3 tsp. ground black pepper.

How to cook: Cut the cheese and melon into equal cubes. Now make the sauce by mixing all the ingredients we prepared for it. Pour sauce over sliced ​​melon and cheese. Mix everything gently, sprinkle with sunflower seeds fried in a dry frying pan, garnish with basil leaves. The salad is ready, you can serve it to the table.

Try these delicious, refreshing salads and appetizers with raw vegetables and cheese. This is exactly what your body needs to maintain strength and health. Cheesy, simple salads easy to cook at home and in the country, well, to fried meat, barbecue - they are simply irreplaceable. Bon appetit!

Salads are prepared from leafy vegetables, chives, radishes, radishes, tomatoes and cucumbers, white and red cabbage, carrots, as well as apples and other fruits. Their importance in nutrition is very high not only as a means of stimulating appetite, but also due to the content of chain mineral salts (macro- and microelements), vitamins and other biologically active substances. Vegetables not subjected to heat treatment retain to a large extent the flavoring and aromatic substances contained in them.

Salads from raw vegetables are an important source of vitamin C. To reduce the loss of vitamin C when preparing salads and protect green onions, lettuce, parsley and dill from withering and loss of vitamins, greens prepared for salads are stored in the refrigerator (3-4 0 C) . This reduces the loss of vitamin C by 2-3 times compared to storing vegetables at room temperature.

Contributes to the destruction of vitamins and sunlight. Leaf lettuce loses 3 times more vitamin C and 6 times more thiamine when stored in sunlight than when stored in a dark room. Therefore, it is necessary to protect prepared vegetables and ready-made salads from direct sunlight.

Wound biosynthesis in salad vegetables is extremely slow and does not compensate for the oxidation of ascorbic acid, especially in cucumbers and radishes. Therefore, cut vegetables immediately before making salads. As already noted, salts of many metals, and in particular iron, catalytically accelerate the oxidation of ascorbic acid. Tools for cutting vegetables should be stainless steel. In a humid environment, the destruction of vitamin C is slower, and wound biosynthesis is accelerated. Therefore, prepared vegetables and herbs moisturize. Shelf life of salads should be minimal.

Green vegetable salads. Salads from green vegetables are of great importance in nutrition as a source of vitamins, biologically active substances and mineral salts, especially biogenic microelements, which favorably affect the state of blood vessels, strengthen them, and make them more elastic. Therefore, green salads should be included in the diet of people of any age, but they are especially important for people engaged in mental work and the elderly. In addition to vitamin C and carotene, green vegetables contain vitamin B 9 (folic acid), B 12 (cyanocobalamin), K (phylloquinone), choline (vitamin B complex).

Green lettuce and green onions are sorted, stems and bulbs are removed, washed and cut many times (the onion is chopped, and the lettuce leaves are cut into large pieces). Seasoned with sour cream or dressing (sour cream or vinegar). You can add boiled chopped eggs.

Tomato and cucumber salads. Tomatoes contain vitamin C, folic acid, easily digestible carbohydrates and organic acids, mainly malic and citric, and oxalic in a small amount. Therefore, tomato salads are acceptable in the diet of people of any age, especially since there are very few purines in tomatoes (about 4 mg%), and alkaline elements predominate in the ash residue.

Tomatoes are washed, the stalk is removed along with the dense part of the pulp and cut into circles or slices. Cucumbers are also an important source of alkaline elements. At the same time, calcium, magnesium and phosphorus are in them in a favorable ratio. Ridge cucumbers for salads are cleaned. Cucumbers contain less vitamins and carbohydrates than tomatoes, so cucumber salads with tomatoes are prepared. Add chopped onions to salads. Season with salad dressing and sprinkle with parsley or dill.

Radish and radish salads. The importance of radish salads in nutrition is due to their mineral composition, vitamin content (C, thiamine, riboflavin, nicotinic acid) and pectins. The content of pectins in radish reaches 12% (in dry matter). The sharp taste of radish and radish is due to the presence of a glycoside such as senigrin. To prepare salads, white radishes are peeled, and red ones are cut into circles without peeling. Topped with sour cream, mayonnaise or dressing. The radish is peeled, cut into slices or grated and seasoned with vegetable oil, vinegar and salt.

White and red cabbage salads. Cabbage salads are a significant source of vitamins C, K, folic acid, a number of minerals in the most favorable ratios for the manifestation of their biological action (alkaline elements, microelements). There is evidence of the content of tartronic acid in cabbage, which delays the transition of carbohydrates into fats in the body and thereby prevents obesity (tartronic acid is destroyed during heat treatment).

There are two ways to prepare cabbage salads. In the first method, the cabbage is thinly chopped, ground with salt, and then seasoned with vegetable oil, vinegar and sugar. When grinding cabbage, a large amount of juice is released (up to 30% of the mass of cabbage). Along with the juice, sugars, mineral salts, and vitamins are lost.

In the second method, the cabbage is chopped, placed in a non-oxidizing dish, vinegar, salt are added, mixed and heated until the taste of raw cabbage disappears. Then it is quickly cooled. In this case, the loss of nutrients is much less, the loss of vitamin C is also small, since the heating is carried out in an acidic environment. The output of the finished salad increases by 25 - 30%. Finely chopped carrots, apples, cranberries, lingonberries can be added to cabbage salads. Sprinkle with herbs on vacation.

Red cabbage salads are prepared in the same way. Its color is due to the pigment rubrobrasyl chloride. The color changes depending on the reaction of the environment. This is due to the change in the color of the salad when dressing it with vinegar (violet becomes red).

Salads from different vegetables. There are many varieties of salads, which are prepared from several types of raw vegetables and fruits (vitamin). For these salads raw carrots, celery, cucumbers, peeled apples are cut into thin strips, tomatoes - into slices. All products are mixed, sour cream, powdered sugar, lemon juice are added.

Salad "Spring". Chopped green lettuce leaves are placed in a salad bowl, and sliced ​​​​leaves are placed around fresh cucumbers, red radish, boiled potatoes and carrots, green onions. Put circles on top boiled eggs. Decorate with lettuce leaves, sprinkle with salt and dill. Sour cream dressing is served separately. You can cook this salad in another way: chop radishes, cucumbers, lettuce, green onions and boiled potatoes, season with salt, pepper, sugar, vinegar, sour cream, South sauce, decorate with egg slices and circles of cucumbers, radishes.

Vitamin salad. Raw carrots, salad celery or root parsley, fresh cucumbers and apples (without skin and seeds) are chopped into strips. Tomatoes are cut into slices. All vegetables are mixed, sour cream, powdered sugar, salt, lemon juice are added, they are placed in a salad bowl with a slide and decorated with products included in the salad.

Carrot salads. Carrots are an important source of carotene, which is well absorbed in the presence of fats. Peeled carrots are ground on a grater, seasoned with sugar, salt, sour cream or mayonnaise.

fruit salads. Cooked from fresh apples, pears, apricots, plums, peaches and seasoned with mayonnaise with sour cream and powdered sugar. Salads are also made from watermelons, melons, plums, green salad and seasoned with sour cream with fruit juice.