Green salads are tasty and healthy food on your table. Green salad recipes How to cook a delicious green salad

Season the processed and chopped salad with sour cream mixed with chopped eggs, salt, sugar and vinegar, mix, put in a salad bowl and sprinkle with dill.

Green salad 80, eggs 30, sour cream 40, sugar 3, vinegar 3% 5, dill.

GREEN SALAD WITH CUCUMBERS

Mix the prepared green salad with cucumbers, cut into thin slices, salt, pour salad dressing, mix, put in a salad bowl and sprinkle with dill.

GREEN ONION SALAD IN SOUR CREAM

Cut the onion into pieces of 2-2.5 cm or chop, put in a bowl, season with sour cream and vinegar, mix, put in a salad bowl and sprinkle with dill.

Onion 100, sour cream 25, vinegar 3% 3, dill.

GREEN ONION SALAD WITH EGG

Salad prepared and served without vinegar. Put boiled egg slices on the onion.

Onion 100, sour cream 30, eggs 20, dill.

SALAD OF FRESH CUCUMBERS

Ground cucumbers are peeled and cut into thin slices, and greenhouse cucumbers are cut without peeling. Put in a salad bowl, pour salad dressing or sour cream, sprinkle with dill.

Ingredients:

Cooking method:

Grind greens, cut cucumbers into circles, put in a salad bowl, pour over sour cream, mix, salt and pepper, sprinkle with herbs when serving.

FRESH TOMATOES AND CUCUMBERS SALAD

First way. Cut the tomatoes and cucumbers into circles (you can remove the seeds from the tomatoes beforehand), put them in a salad bowl mixed with cucumbers, sprinkle with salt, pepper, pour salad dressing or sour cream and sprinkle with dill. Put the chopped onion and lettuce around the salad.

The second way. Cut tomatoes and cucumbers into thin circles, put a wreath on the side of the salad bowl, put chopped green onions in the center of the dish. If onions are used instead of green onions, then they are cut into rings and placed on or between tomatoes. Dress and decorate the salad in the same way as described above.

Ingredients:

Tomatoes 60, cucumbers 45, green onions 15, salad dressing 30 or sour cream 30, pepper, dill.

Cooking method:

For salad, wash vegetables, chop tomatoes, cut cucumbers into circles, cut onions into rings, put tomatoes and cucumbers in a salad bowl, sprinkle with salt, pepper, pour salad dressing ( First option: Second option: , sprinkle with herbs on top.

FRESH TOMATOES AND APPLE SALAD

Cut the prepared tomatoes and apples into slices, put the tomatoes mixed with apples in a salad bowl, pour salad dressing, garnish with salad and sprinkle with dill.

Ingredients:

Cooking method:

Prepare fresh tomatoes and apples, cut them into slices, mix tomatoes with apples, pour salad dressing ( First option: Vegetable oil 500, vinegar 3% 500, sugar 40, ground pepper 2, salt 20.Second option: Vegetable oil 250, vinegar 3% 750, sugar 50, ground pepper 2, salt 20.), chop the greens, sprinkle the finished salad with herbs.

RADISH WITH OIL

Peel the white radish from the skin and excess greens, leaving a few branches. Do not remove the skin from the red radish, peel it also from excess greens. For decoration, take a few pieces of red radish, cut the skin in the form of petals, giving the shape of a rose.

Prepared radish put for 20-30 minutes in cold water. Serve in a salad bowl with finely chopped food ice. Butter, beautifully decorated, put on a rosette or a patty plate.

Ingredients:

Radishes (white or red) 120, butter 30.

Cooking method:

Wash radishes, cut off excess greens, cut radishes into thin slices, pour water for 20-30 minutes, put in a salad bowl, put butter in a socket, serve radishes with butter.

RADISH SALAD WITH EGG IN SOUR CREAM

Peel white radish; cut white or red radish into thin slices (white radish is cut obliquely), season with sour cream, salt; you can add pepper, sugar, vinegar. Put the radishes in the form of a slide in a salad bowl, decorate with eggs, chopped slices, green salad and sprinkle with dill.

Ingredients:

Radishes (white or red) 100, eggs 20, sour cream 30, dill.

Cooking method:

Wash radishes, cut off excess greens, cut radishes into thin slices, pour water for 20-30 minutes, put in a salad bowl, put butter in a socket, boil an egg for salad and cut it into slices, chop the greens, sprinkle the salad with greens when serving.

RADISH SALAD WITH CUCUMBERS IN SOUR CREAM

Prepare and decorate the salad in the same way as described in the previous recipe, but add peeled cucumbers, cut into thin slices.

Radishes 75, fresh cucumbers 35, eggs 10, sour cream 30, dill.

WHITE PICKLED CABBAGE SALAD

First way. Finely chop the white cabbage, put in a baking sheet or other shallow dish, sprinkle with salt and grind until the juice comes out of the cabbage. Squeeze the cabbage, put in a bowl, season with vegetable oil, vinegar and sugar.

The second way. Finely chop the processed white cabbage, put in an aluminum or well-seasoned dish, pour in the vinegar, add salt and, stirring, heat until the taste of raw cabbage disappears and the juice begins to stand out, preventing the cabbage from becoming soft. Properly cooked cabbage should be slightly crunchy on the teeth when chewed. Then quickly cool the cabbage, season with vegetable oil, salt and sugar.

Cabbage, stacked in a salad bowl, can be served as an independent dish; it can also be used as a side dish for beef, veal, poultry, game and fish dishes.

White cabbage 1150, vinegar 3% 100, sugar 50, vegetable oil 50, salt 10.

WHITE PICKLED CABBAGE SALAD WITH FRUITS

Finely chop white cabbage, put in a bowl, pour vinegar and strained fruit or berry marinade, add salt and heat, stirring. When the cabbage settles, remove it from the stove and cool.

Cut apples (without skin and seeds) into thin slices, mix with cabbage and pickled fruits, season with vegetable oil and sugar, sprinkle with green onions.

White cabbage 110, apples 20, pickled plums 10, pickled cherries 10, vinegar 3% 10, marinade (fruit or berry) 15, sugar 10, vegetable oil 10, green onions 20.

SAUCURATED CABBAGE SALAD (PROVENCAL)

Cabbage, pickled whole heads, after removing the stalk, cut into square pieces (25x25 mm). Separate pickled lingonberries and apples from the filling. Cut the core of the apples and cut into slices into four to eight pieces. Strain the pickled fruit filling, put cinnamon and cloves in it, boil in a bowl, cover it with a lid, and let it brew until cool. Place cabbage, berries, apples in layers in a non-oxidizing bowl, sprinkle with sugar, pour strained filling, season with vegetable oil and mix thoroughly.

Sauerkraut 130, pickled lingonberries 10, pickled apples 20, sugar 10, marinade (fruit or berry) 10, vegetable oil 10, cinnamon and cloves 0.2 each.

RED PICKLED CABBAGE SALAD

Shred the red cabbage, sprinkle with salt and grind until the juice starts to stand out and the cabbage becomes soft. After that, squeeze the cabbage, put it in a wooden or faience bowl, pour vinegar over it, add sugar, vegetable oil, a decoction of cinnamon and cloves.

Red cabbage 130, vinegar 3% 50, sugar 10, vegetable oil 10, cinnamon and cloves 0.2 each, salt 10.

RAW VEGETABLE SALAD

Cut carrots, turnips and celery root into very thin strips, mix with chopped pickled white cabbage salad, salt, season with sour cream or mayonnaise sauce. Put the salad in a salad bowl, garnish with slices of fresh cucumbers, tomatoes, lettuce leaves and sprinkle with parsley or dill.

Carrots 25, turnips 25, celery 10, green salad 10, tomatoes 35, fresh cucumbers 35, pickled cabbage 20, sour cream or mayonnaise 50, greens.

SALAD VITAMIN

Cut raw carrots and salad celery, fresh cucumbers and apples (without skin and seeds) into strips 2-3 mm thick, and fresh plums and tomatoes into slices. Mix the products, season with sour cream, adding salt, lemon juice and powdered sugar. Serve with a slide in a salad bowl and decorate with the products that make up the salad, sprinkle with herbs.

Apples 35, tomatoes 35, cucumbers 20, carrots (red layer) 15, celery 20, plums or cherries, fresh pitted 15, lemon (for juice) 1/4 pc., powdered sugar 3, sour cream 50, herbs.

Romaine salad with oranges and bananas

Cut romaine or endive lettuce, add oranges and bananas or apples, cut into thin slices, pour over salad dressing, put in a salad bowl with a slide and sprinkle with orange zest.

Salad can be served with grilled meat, poultry, fish or as an appetizer.

CELERY AND VEGETABLE SALAD WITH NUT SAUCE

Cut the processed celery into small strips, and peeled fresh cucumbers and tomatoes into thin circles. Mix vegetables, put in a salad bowl on lettuce leaves, pour over walnut sauce (satsivi) and sprinkle with dill.

Celery (root) 40, cucumbers 40, tomatoes 30, lettuce 15, walnut sauce (satsivi) 30, dill.

CELERY, APPLE AND NUTS SALAD

Cut apples (without skin and seeds), as well as lettuce celery into cubes. Scald the peeled walnuts, remove the shell and chop not very finely. Mix everything, season with mayonnaise sauce, salt and pepper, put in a salad bowl with a slide and garnish with green lettuce leaves.

FRUIT SALAD

Cut apples and pears (without skin and seeds) into thin slices, apricots, peaches, plums into slices (remove the pits). Season fruit with mayonnaise sauce with sour cream, add salt, powdered sugar and lemon juice. Put the salad in a salad bowl with a slide and decorate with the fruits that make up the salad.

Apples 30, pears 30, apricots 30, plums 30, peaches 30, mayonnaise with sour cream 40, powdered sugar 3, lemon (for juice) 1/4 pc.

MELON AND WATERMELON SALAD WITH FRUITS

Cut the pulp of watermelon and melon into cubes, plums into slices, chop the salad. Mix vegetables and fruits, add grapes
and pour sour cream sauce for fruit salads. Place in a salad bowl, garnish with lettuce and fruit.

Watermelon 50, melon 50, plum 45, grapes 45, green salad 10, sour cream sauce for fruit salads 60.

PINEAPPLE SALAD WITH CELERY

Celery (tops, root) and pineapple cut into strips. Season with vinegar, vegetable oil, salt, pepper and powdered sugar. When serving, put in a salad bowl on lettuce leaves and garnish with carbo slices of boiled beets.

Fresh pineapple 75, salad celery 75, green salad 15, boiled beets 20, vinegar 3% 15, vegetable oil 20, powdered sugar 20, pepper.

POTATO SALAD

Peel the boiled potatoes and chop into thin slices. Before serving, add chopped green onions, pour salad dressing, sprinkle with salt, pepper and mix. Put seasoned products in a salad bowl, sprinkle with herbs and garnish with lettuce leaves.

Potato 120, green salad 15, green onion 40, salad dressing 40, pepper, greens.

POTATO AND CORN SALAD

Boil potatoes, cool, peel and cut into thin slices. Boil whole cobs of corn in salted water. Remove grains from cooked cobs, cool and mix with potatoes. Season the salad with vegetable oil, vinegar, salt, sugar and pepper, put in a salad bowl with a slide and sprinkle with green onions.

Potatoes 100, boiled milk corn (grain) 80, green onions 15, vegetable oil 15, vinegar 3% 15, sugar 5, pepper.

VEGETABLE AND CORN SALAD

Boil the processed cauliflower in salted water, cool in the same broth and divide into small kops. Fresh tomatoes and cucumbers, peeled, cut into small slices. Finely chop lettuce. Mix prepared vegetables and corn, sprinkle with salt, pepper and
top with sour cream. Sprinkle the salad with dill when serving.

Fresh tomatoes 30, fresh cucumbers 30, cauliflower 30, boiled milk corn (grain) 50, green salad 20, sour cream 40, pepper, dill.

BEET SALAD

Peel the baked or boiled beets in the skin, chop into strips or thin slices, put in layers in porcelain or faience dishes, sprinkle each layer with grated horseradish, pour over the chilled marinade and leave for 2-3 hours. Before serving, put the salad in a salad bowl, sprinkle with sugar and pour over with vegetable oil.

For marinade, add cloves, cinnamon, lemon zest, bay leaf, peppercorns to vinegar, bring to a boil in a sealed container, cool and strain.

Beets 150, horseradish 30, vinegar 3% 20, vegetable oil 10, sugar 5, lemon peel 0.5, cinnamon, cloves, bay leaf and pepper 0.02 each.

CAULIFLOWER, TOMATOES AND HERB SALAD

Divide the cauliflower into small pieces, rinse and boil in salted water until tender. Cool the cabbage in the broth. Cut tomatoes and cucumbers into thin slices. Cut the lettuce leaves into pieces, chop the green onion. Cut bean pods or pea spatulas into diamond shapes and boil in salted water. Mix vegetables, sprinkle with salt, pepper and season with sour cream mixed with sugar and mayonnaise. Put a slide in a salad bowl, decorate with vegetables and herbs that are part of the salad.

Cauliflower 50, tomatoes 40, fresh cucumbers 40, bean pods 20, green onions 20, lettuce 20, sour cream 20, mayonnaise 20, sugar 4, pepper.

CAULIFLOWER SALAD WITH VEGETABLES AND FRUITS

Cut tomatoes, cucumbers, apples into thin slices, and lettuce leaves into pieces. Mix all this with boiled cauliflower, grapes or ripe gooseberries and pour salad dressing mixed with mayonnaise, garnish with lettuce.

Cauliflower 40, tomatoes 40, fresh cucumbers 30, apples 40, grapes 30, green salad 15, salad dressing 25, mayonnaise 25.

VEGETABLE AND HERB SALAD

Cut the boiled carrots or turnips into slices, divide the cauliflower into small pieces, cut the asparagus into 2.5-3 cm pieces, the bean pods into a diamond shape, the tomatoes and fresh cucumbers into slices. Mix chopped green salad and vegetables, season with sour cream or mayonnaise sauce, salt, pepper, sugar, vinegar, put a slide in a salad bowl or vase. Decorate with slices of eggs, tomatoes, cucumbers, green salad.

Cauliflower 30, lettuce 25, beans (pods) 25 or green peas 25, carrots or turnips 30, fresh cucumbers 25, tomatoes 30, asparagus 25, eggs 30, sour cream or mayonnaise 40, sugar 3, vinegar 3% 5 , green salad 15, pepper.

VEGETABLE SALAD WITH ANCHOVIES

Boiled carrots, turnips, potatoes and beans cut into cubes, add green peas, capers and finely chopped tarragon and parsley. Season vegetables with mayonnaise, salt and pepper. Put the lettuce in a salad bowl, put the anchovy fillets on top, placing it in the form of a lattice, but put olives (pitted), eggs, cut into slices, and green lettuce leaves on the sides of the hill.

Carrots 15, swede 15, potatoes 15, beans (pods) 10, green peas 10, capers 10, olives 20, eggs 20, anchovies (fillets) 15, mayonnaise 30, peppers, tarragon and parsley.

SALAD WITH BEANS

Cut fresh cucumbers and tomatoes into thin circles, boiled bean pods into 3-4 cm long slices. Put vegetables in piles in a salad bowl on lettuce leaves; in the middle place the egg cut into circles, salt, pour salad dressing or mayonnaise with sour cream and sprinkle with herbs.

Tomatoes 50, fresh cucumbers 50, beans (pods) 50, green salad 15, eggs 20, salad dressing 40 or sour cream with mayonnaise 40, greens.

SALAD "SPRING"

First way. Around the chopped green salad, laid in a slide in the middle of a salad bowl or vase, place vegetables in heaps: fresh cucumbers, red radish, boiled potatoes and carrots, cut into circles, green onions and boiled asparagus, cut into pieces of 2.5-3 cm. In the center on salad put mugs of boiled eggs; garnish with lettuce leaves. When serving, lightly salt the vegetables; in a gravy boat, serve sour cream, lightly seasoned with salt, pepper and powdered sugar, or pour this sour cream over the salad around the hill, sprinkle with herbs.

Boiled potatoes, carrots and asparagus 20 each, fresh cucumbers 25, radishes 25, lettuce 15, green onions 10, eggs 45, sour cream 40, powdered sugar 3, peppers, herbs.

The second way. Radishes, cucumbers, lettuce, green onions and boiled potatoes, peeled, chop and mix with boiled chopped beans or pea spatulas. Dress the salad with sour cream, Southern sauce, salt, pepper, sugar and vinegar. Serve in a salad bowl with a slide, decorate with slices of hard-boiled eggs, circles of radishes, cucumbers, lettuce, sprinkle with herbs.

Potatoes 40, beans (pods) 20, fresh cucumbers 25, onions 10, radishes 25, green salad 10, eggs 40, sour cream 30, Southern sauce 10, vinegar 3% 5, sugar 3, pepper, herbs.

SALAD "DELICATE"

Boil separately cauliflower, asparagus, bean pods and cool in the same broth. Divide the cauliflower into small pieces. Cut asparagus into small slices, bean pods and lettuce into pieces, cucumbers and tomatoes into thin slices. Gently mix the products, season with salad dressing or mayonnaise sauce with sour cream, salt, pepper. Place in a salad bowl, garnish with chopped vegetables and sprinkle with dill.

Tomatoes 50, cucumbers 30, asparagus 35, beans (pods) 20, green peas 20, cauliflower 20, green salad 10, salad dressing or mayonnaise with sour cream 50, pepper, dill.

CELERY AND POTATO SALAD WITH APPLES

Peeled raw lettuce celery chop into strips. Cut apples (without skin and seeds) and boiled potatoes into slices. Pour the products with salad dressing or mayonnaise sauce, mix, put in a salad bowl with a slide, garnish with a branch of salad celery, slices of carboated apples and slices of fresh tomatoes or cherries.

You can also prepare a salad without potatoes, replacing it with fresh cucumbers.

Potatoes 60, apples 25, celery (root) 25, tomatoes 20 or cherries 10, salad dressing or mayonnaise 30.

ARTICHOKE, TOMATOES AND APPLE SALAD

Cut celery into strips, apples, fresh tomatoes (without skin and seeds) and boiled artichokes cut into small cubes. Mix vegetables, season with salt and pepper, add lemon juice and vegetable oil. Serve in a salad bowl, garnish with lettuce leaves.

Artichoke bottoms 60, celery (root) 20, apples 30, tomatoes 30, vegetable oil 20, lemon (for juice) 1/4 pc., lettuce 10, pepper.

APPLE, TANGERINE AND PRUNE SALAD

Apples (without skin and seeds) cut into large strips (2-3 mm). Divide tangerines into slices, cut into large slices. Dried prunes, washed, pour water, bring to a boil and cool in a decoction, then cut into slices. Season the prepared fruits with sour cream and mayonnaise sauce; add salt and powdered sugar for taste. Serve in a salad bowl, garnish with a celery branch, tangerines and prunes.

Ingredients:

Apples 50, tangerines 30, salad celery 10, prunes 30, sour cream 20, mayonnaise 20, powdered sugar 2.

Cut tangerines or oranges into slices, cook apples, peel apples and cut into thin slices, boil prunes and cut into small pieces, combine oranges, apples and prunes, season the salad with sour cream and mayonnaise, salt and add powdered sugar, put the salad in a slide, garnish with oranges .

Hello again, my dear readers! The last article showed that you are not at all indifferent to the beauty of spring. Therefore, today I decided to continue the topic and also talk about the plant, only not about flowers, but about leaves ... edible.

There are a lot of such leaves now in their own, native beds, and on the market. And in one article, of course, I won’t be able to tell about everyone, so you need to choose the most-most from this set ... What do you think, which one? I think it's lettuce leaves. And you? Do you agree?

For me, on this topic, the most interesting question is - what can be prepared from lettuce leaves? But, let's not break the tradition and first let's talk about the benefits of the protagonist.

salad usefulness

I am sure that you have heard many times about the benefits of such a common ingredient. But specifically, how is it useful for the body? Tricky question?! As usual, I plunged into the topic with my head, and pulled out specific usefulness into the light of God:

• Lowering the level of cholesterol in the blood;
• Stabilization of the state of metabolic processes (a lifesaver for losing weight!);
• Strengthening the immune system;
• Barrier against toxins, gases and radiation;
• Calms the nervous system;
• Organizes good hematopoiesis;
• Increases performance.

And yet, they say that with its help you can even restore vision! It’s just a record holder for calcium content (didn’t you know?), And how many minerals and vitamins are in its composition! So, now that winter is far behind, it's time to replenish their stocks.

Naturally, no one will refuse such a positive effect of ordinary food on their body. But, in the usual, "raw" form, for me personally, it is difficult to eat salad. Agree, most (if not all) of its species have a bitter taste. How to be? It's simple: we will add it as a component of some dish.

spring kitchen

Let's start with the simplest - we interfere with salads.

Salad with cucumbers

An ordinary dish, which, moreover, will not harm your figure at all. And it's ready almost instantly! It will take you about 20 minutes to do everything. Approximate content:

• leaf salad
• cucumbers
• sour cream

Why exemplary? And no one will forbid you to add an apple to it, for example, or olives and “throw away” high-calorie eggs! The cooking process itself is simple to disgrace. You just need to cut all the ingredients in arbitrary proportions and season with sour cream, for example. Seasonings, spices, herbs, you pick up those that you like, to your taste - I'm here with dill parsley love. And you, maybe - cilantro or celery?

Light salad with cheese

As I already wrote in this article, any salad with tomatoes and cheese eventually becomes Greek. I’m not at all against the Greek, but you can read how to cook it in the above article, just add the leaves of our today’s hero to the composition described (other greens are also not forbidden).

Now we will make another salad, and there will be no tomatoes in it. And what will happen? There will be cheese (or cheese) and greens. And that's it! How? Elementary:

We tear the salad into small pieces, finely chop the greens at hand - onions, parsley and dill in my case. But three cheese on a grater, we combine. In the end, I dress with sour cream, and if you respect mayonnaise, add a little. And yet, I’ll tell you a secret, it’s very tasty to stuff thin pita bread with such a salad.

Attention! Use salt in small amounts, as the cheese itself tastes quite salty. And it is even better not to salt such a salad at all.

The fact that you can make a variety of salads from lettuce (pun intended ...) and vegetables is obvious. But what options with such a simple ingredient are there, besides salad? Now I will tell you about it in detail. To begin with, I propose to prepare

Green sandwiches

In general, I am far from being a supporter of fast food, hasty snacks and all that. But in case you want to arrange a snack for yourself, you need to bring it closer to the most proper nutrition. It is for such a case that I will present you a recipe that will not affect your figure, because there will be no bread in it. So, the recipe (ha! the recipe ... the most ridiculous):

Place cheese, tomato, cucumber or apples on your chosen layer of lettuce. You can pour sauce over it all, and cover it with the same layer on top as on the bottom. You can improvise, create different variations on the filling of such a sandwich. How's the recipe? I think I've thrown the idea though.

Rolls with cottage cheese

In this version, in addition to today's culprit, cottage cheese adds a lot of benefits. Read more about it if you'd like. in this and in this article. And now visually look in the video how to prepare the dish.

By the same principle, cabbage rolls are prepared from lettuce leaves. I added cheese, herbs and nuts to the filling.

Well, it seems to me that there are enough snacks, it's the turn of hot dishes.

Omelet with cheese

If an omelette, then certainly - eggs (or not?). In one container, mix them with sour cream and tomato paste (you can use whole tomatoes) in a 1: 1 ratio. Grind the cheese on a grater and add to the total mixture.

Chop the leaves first, for example, tear or cut with a knife, now pour into a container with the resulting mixture. Add pepper, salt and your favorite spices to taste. That's all, feel free to send everything to the pan, which has already warmed up on the stove.

Advice! If you decide to use tomatoes instead of tomatoes, then they must first be fried. In addition, this type of omelet does not have the ability to fry evenly, so if you do not want to constantly stir, you can bake it in the oven.

Omelette goes well with any meat, herbs and vegetables. Although, I prefer to sprinkle the finished omelette with fresh herbs on top, and eat it in this form.

Soup puree green

Surely, you are aware that liquid is necessary for the body. And often, this expression means various liquid soups. So, I propose to cook a healthy and tasty soup with our today's hero. Compound:

• lettuce (lots and lots)
• butter - 3 tbsp. spoons
• flour - 2 tbsp. spoons
• milk - 5-6 glasses

I will consider the cooking process using such a miracle of technology as a blender. If you do not have such a device, you can use a meat grinder.

Grind the leaves with a blender. Lightly “fry” the flour in a saucepan with a part of the butter, and leave another spoonful of butter for later. Dilute it all with hot milk, then boil and mix with green salad mass. You need to cook for about 10-15 minutes. Next, add salt, butter, cream, and the like to taste, as you like.

Advice! Any puree soup goes perfectly with croutons, I understand that this is not very healthy, but it is insanely delicious.

Soup with potatoes

Another soup, a little more substantial in my opinion. And we will need a blender at the end of cooking, but you can do without it (which I actually do). For it, you can use absolutely any kind of lettuce - "lollo rossa", "iceberg" and others.

• onion
• potato
• milk
• butter
• chicken bouillon
• lettuce

Melt the butter in a saucepan and add the chopped onion there. If you already see that the onion is browned, you can add two cups of milk and three cups of chicken broth. After boiling, add chopped potatoes and cook under the lid for literally 20 minutes. After the potatoes have already been cooked, add chopped leaves to it, “by eye”. Cook for another 5 minutes, do not forget to salt! In conclusion - grind everything in a blender. How do you like this option?

My dear hostesses, I hope you enjoyed the recipes with such a useful ingredient. Do not forget that the salad can also be used in smoothies, with different combinations.

I wish you success in the culinary field, in the preparation of delicious dishes! And you, in turn, subscribe to updates and recommend the blog to your friends, because this is where the most necessary, useful and proven tips are collected!

Products for salads do not require heat treatment, are consumed raw and are ideal for a healthy diet. They speed up the digestive system and saturate with vitamins. Fresh vegetables are used as the main ingredients for creating gastronomic delights: cabbage, carrots, onions, garlic cloves, bell peppers, tomatoes and cucumbers, as well as any components that can be consumed without heat treatment.

The five most commonly used ingredients in recipes are:

Wash them thoroughly, peel them and cut them according to the recipe. Cheese, apples, dried fruits, salted fish are added to the vegetable components. As a dressing for raw salads, lemon juice, vegetable oil, sour cream, low-fat yogurt, homemade mayonnaise, and creamy sauces are used. They emphasize the taste of the lightness of the ingredients of the dish. Fans of light food with a rich aroma will definitely like the recipe of original salads. They will want to cook at home and treat loved ones.

The variety of green salad knows no bounds: today there are more than a hundred edible types, so everyone can find something to their taste. We talk about the 10 most common varieties of green salad that you can find in almost any supermarket.

Iceberg

One of the most popular salads in the world. It is added to many dishes as a side dish and snack. If you have ever dined at an average tourist restaurant in a popular European metropolis, you have definitely tasted an iceberg. This salad is distinguished by large light green crispy juicy leaves and a slightly sweetish neutral taste.

Batavia

curly leaves Batavia you are well known. We bet this salad often ends up on your table. However, you might not know this, since varieties of such a salad are sold under the most unexpected names (it's a matter of selection), which, meanwhile, do not differ much from each other in taste. Slightly sweet batavia looks great in sandwiches and salads with nuts and meat.

Korn

Lamb grass, as the root is also called, is small leaves collected in small bushes. Spicy-sweet, sometimes bitter, they go well with vegetable oils. It is better not to make them the basis of the salad - their taste is too bright, but adding it to other, more neutral leaves for piquancy will be the right decision.

Watercress

Spicy in taste, it perfectly complements popular salad mixes and will look good as an independent side dish for meat, especially beef.

lettuce

It cannot be called a particularly refined salad. It tastes bland, not particularly remarkable, and in general, one might say, even boring. However, we love it. It gives a noticeable freshness to sandwiches, and in other dishes it does not interrupt the tastes of other products.

Green lettuce leaves are a storehouse of vitamins with a minimum of calories. Watercress has an antibacterial effect, lettuce will help fill the lack of iron, arugula will strengthen the immune system.

Lollo Rossa

The most delicious version of this salad is the one with red leaves: it has a nutty taste with pronounced mustard notes.

Chard

It tastes like spinach and, unlike many other salads, is good not only fresh, but also boiled. Another cute feature of this salad is the bright, red stalks.

Chinese cabbage

Cheap and unremarkable salad. Based on it, chefs are not advised to make independent dishes because of the too simple taste, but as an addition to sandwiches, these leaves will be ideal.

Romaine

It is customary to cook Caesar salad from romaine: its spicy leaves make a wonderful company with chicken, croutons and a sweetish sauce. However, together with other salads, he will also be great friends.

frise

This salad with pretty curly yellow-green leaves is often used to decorate dishes. We consider this an omission - its potential is clearly underestimated - and we advise you to add this salad with bitterness to fish and meat appetizers as spices.

6 Perfectly Simple and Insanely Delicious Additions to Green Salad Leaves

polka dots

Ingredients

• Chinese cabbage
• iceberg lettuce
• cheese
• green pea
• pepper, salt, sugar
• Provencal herbs
• table vinegar

Cooking

Salads cut, sprinkle with a teaspoon of sugar, a little salt, pour half a glass of water and add a tablespoon of vinegar. Mix all this thoroughly with your hands, trying to drive the sauce into the leaves, as it were. Drain excess liquid, add peas and chopped cheese, mix and season with pepper and Provence herbs.

Tomatoes

Ingredients

• any salad mix
• Mozzarella
• Cherry tomatoes
• dill
• olive oil
• salt pepper

Cooking

Tear the lettuce leaves with your hands, cut the tomatoes in half, and finely chop the dill. Cut the mozzarella into arbitrary cubes. Mix all the ingredients, season with olive oil, salt and pepper.

White beans

Ingredients

• any salad mix
• cucumbers
• white beans (canned)
• olive oil
• salt pepper

Cooking

Ingredients

• chicken breast
• oranges
• lettuce
• carrot
• green apples
• pine nuts
• olive oil
• salt pepper

Cooking

Boil the chicken breast and cut into strips. Peeled carrots and an apple grate on a coarse grater. Cut the peeled orange into circles, which are then cut into quarters. Tear lettuce leaves if they are too large. Mix all the ingredients and season with a mixture of olive oil and honey. Salt, pepper and mix.

cucumbers

Ingredients

• cucumbers
• favorite salad mix
• cilantro
• dill
• onion
• salt pepper
• olive oil

Cooking

Cut cucumbers and onions into rings, chop cilantro and dill. Mix all the ingredients with the salad mixture, salt, pepper, season with olive oil and mix.