Recipes for lamb meat in the ginza oven. Leg of lamb baked in the oven. Lamb in the oven - preparing dishes

In winter and summer, we have access to such a wonderful storehouse of vitamins as green salad leaves. Not only does this noble culture have few calories and is healthy, it is also very tasty and full of healing properties. It turns out that this wonderful dietary plant has more than a thousand varieties!

If you at least periodically add an edible herbal treat to your diet, you can not only enjoy the rejuvenating effect of the body, but also improve the functioning of the digestive system and cardiac activity.

In addition to the mineral-vitamin complex, its leaves are rich in fiber. Consuming this natural product helps to significantly improve metabolic processes, and, consequently, lose unnecessary pounds.

Among the advantages of this product is the fact that it goes well with meat, vegetables, and cereals.

And therefore it is used not only as one of the main components of the dish, but also used to decorate salads and snacks. Thus making them much more appetizing, attractive and spectacular.

The variety is really great, but conditionally they can be classified into only two categories: leafy and cabbage. Leafy ones grow in the form of a rosette or bush, and cabbage ones very closely resemble in shape white cabbage, only the head of cabbage is formed from not too tightly fitting and slightly “loose” leaves.

Iceberg

Another name is “ice salad”. An amazing crispy product, really very similar to ordinary cabbage with large green juicy leaves of light or, on the contrary, bright color.

A distinctive feature is its cold resistance and the possibility of three-week storage.

If during the growing period it did not receive enough water when watering, it may develop a slightly bitter taste. If the care was organized correctly, then it will not be very pronounced and a little sweet. You might even consider it neutral. This is what makes it a favorite ingredient for many cold dishes.

As a rule, it is served by simply separating the leaves from each other, or cut into strips or cubes, or torn into pieces by hand.

By the way, in order for leaves of any variety to always look fresh in the finished dish, and also to retain their taste and beneficial qualities longer, they need to be torn by hand, without using cutting devices, including a knife!!!

“Iceberg” can be easily combined with any type of meat, seafood, vegetables and sauces, since it does not drown out the taste of the main ingredients, but adds only the right note of freshness.

Batavia

This type is one of the most prominent representatives in its category. Its value lies simply in its record content of vitamins and nutrients. Here is the entire complex of B vitamins, magnesium, beta-carotene... it’s probably easier to list what it doesn’t contain.

It can be recognized by the wavy edges on the leaves, while the rosette itself is quite large and spreading. Depending on the variety and growing conditions, the plant can be either a beautiful, rich green color or have a red-brown color.

It is loved by many for its pleasant, slightly sweet taste, as well as its delicate crunch. Batavia goes perfectly with any meat, poultry and fish, as well as with all available vegetables. In each of these compositions it can be used either as one of the main components or as a decoration.

Butterhead

This salad is the most accessible and inexpensive and has been known since ancient times. Previously, it was specially grown to obtain plant-based vitamin E. And indeed, if you lightly rub its smooth, beautiful leaves, you can feel the oily tenderness on your fingers.

Its taste is delicate and incredibly tender, with soft pleasant notes, and at the same time it is juicy and slightly sweet.

The outer leaves of the plant and its petiole may have a slight bitter taste, so they are often simply cut off and not eaten.

It is quite accessible and inexpensive. Anyone who knows what it looks like always tries to buy it for food. It goes very well with its other relatives, and even makes a sandwich especially tasty with it. And simply using it as a decoration is always nice.

Being an excellent remedy for relieving fatigue, it is better to use it simply with your favorite dressing, and you can completely do without other ingredients.

This plant has one more feature - its leaves can be used for wrapping rolls at home.

But it is worth remembering that butterhead cannot be stored for a long time, because this may increase the content of harmful nitrates.

Witloof

Its other name is chicory salad. Crispy, original-shaped heads of juicy leaves can have a color from white to bright purple. The paler the color, the tastier and less bitter the taste will be.

The method of growing it is interesting - it takes place in two stages: first, in the summer, the root crops are allowed to ripen in the beds, and then in the dark, so that bitterness does not form due to the light, fairly dense, slightly elongated and pointed heads of cabbage weighing less than 100 grams each are grown from the root crops.

This plant is quite versatile in terms of its use - it can be eaten fresh, boiled, baked, stewed, and you will be surprised, even fried. Like this! It also goes well with all citrus fruits, and is very good with almost all vegetables. That's why they love to cook with him.

And if you fill all this splendor with some other delicious sauce, or simply mix with sour cream, pour over olive oil, then it will be just a culinary song!

But it is best to eat witloof fresh. Of course, this way all its beneficial qualities and properties are preserved, many vitamins, ascorbic acid contained in the plant, phosphorus, calcium, carotene with thiamine, and iron with intibin, and much more...

It is noteworthy that it is recommended to eat witloof to improve the health of the gastrointestinal tract, improve the functioning of the pancreas, and also for better work blood purification system of the body - kidneys and liver. It has been scientifically proven that the nervous system becomes calmer when consuming this wonderful plant at least several times a week.

Like other leafy representatives, witloof can also be slightly bitter. Typically, bitterness is observed in the compacted bottom part. However, it is not a problem to simply remove it and not use it for food. But it happens that the leaves become slightly bitter, this depends on the characteristics of cultivation and watering.

But this can also be eliminated: the leaves can be soaked in salted water, holding them there for about two hours, you can literally put them in boiling water for a minute, or hold them under running water. cold water 20 minutes.

If you cook it using heat treatment, then the above-described manipulations can be omitted, since the bitterness will disappear during baking or stewing.

Watercress

This representative is the richest in the number of vitamins and microelements of all the varieties and varieties that we are considering today.

It tastes slightly bitter, and this is no coincidence; its leaves are rich in mustard oil, which gives it a taste slightly reminiscent of another bitter plant - horseradish.

Because of this feature, it does not combine well with other herbs. He has enough of everything without them. Amazing piquancy is its calling card.

And in order to preserve its individuality, watercress is not chopped, but added almost entirely to any “faceless” dish. In this form, he can show everything he is capable of, making any dish with him truly exquisite.

If you have never prepared unique “green” oil with it, then be sure to try it - the taste will blow your mind. And also experiment using these leaves in various cold dishes, all kinds of cheese snacks, canapés and sandwiches, as an addition to side dishes meat dishes, in soups, as well as in sauces and various fillings.

Heat treatment softens the peppery flavor of watercress, but thanks to this, any soups and vegetable purees become much more aromatic and interesting.

Korn (field lettuce)

Externally, the root really looks like field grass with bright small juicy leaves resembling roses. The spicy note of the delicate leaves does not reveal itself immediately, but almost from the first seconds it is easy to detect the sweetish nutty taste and aroma of real hazelnuts.

Olive oil is ideal for dressing the root, allowing the nutty flavor of the plant to really shine. But don’t discount the unique combination with sour cream, citrus fruits and even vinegar essence.

Whatever you cook with corn, the incomparable spicy note of taste will not be lost. But you should know that it can exhibit its maximum aromatic characteristics in combination with fried bacon, smoked trout, or other similar fish, chicken meat, mushrooms, fried onions, boiled beets, apples, other herbs, with the addition of chicory, and of course, with any nuts.

You can simply prepare a light salad from it, or you can get a great refreshing side dish for both meat and any seafood. And if you eat it without any additives, it will be an excellent dish for dietary nutrition.

Try experimenting and using the corn to make different soups or sauces (especially green pesto), and it will be loved and desired in your kitchen.

It’s worth saying a little about medicinal properties this plant. The juicy pulp of the root contains a complex of vitamins B and E, ascorbic acid and carotene, as well as rutin, which belongs to the vitamin P group, so it is recommended to eat it for hypovitaminosis.

Moreover, it perfectly tones, adds strength and lifts your spirits. And this is also no coincidence - the plant belongs to the category of natural aphrodisiacs.

Leaf lettuce

Leaf lettuce is also known by another beautiful name - coral lettuce. It was named so for its enchanting and incomparable combination of burgundy and coral color. Nature gave such a riot of colors to its curly leaves.

It is worth noting that it is one of the most ancient on the planet in its category, and currently has over a hundred varieties, which can differ from each other not only in color and size, but also in shape - from loose rosettes to dense heads of cabbage.

Lettuce does not have any distinct taste and is quite bland on its own, but this is what makes it simply ideal for combination with its own kind and many vegetables.

Its usefulness lies in the fact that it is easily absorbed by the body. And believe me, it has a lot to absorb - in addition to a whole complex of vitamins and nutrients, it contains a lot of potassium and magnesium, which are so necessary for the proper functioning of the cardiovascular system. It also contains quite a lot of iron that the body needs.

And for thyroid disease and hypertension, it is also recommended, but as part of a special diet.

Colorful lettuce leaves are used in numerous salads and dish decorations; cream soups are cooked with it, as well as side dishes for meat and fish dishes. Sandwiches cannot do without it either; if you decorate the most ordinary of them with such beauty, it will at least become twice as tasty.

Just don’t wrap hot meat in leaves, in this case the coral color and, of course, the appearance. But, as you know, any dish is greeted with it.

There is one little trick - in order for the lettuce to remain juicy in any of the prepared dishes for as long as possible, it should be soaked in cold water for 20 minutes immediately before cooking.

Lollo Rossa

This plant is the most popular variety of lettuce. It's very beautiful coral color, and with the same beautiful name - Lollo Rossa. It has an incomparable intense bitterish nutty flavor, and at the same time a very delicate and refined filling.

Beautiful, wavy, rather soft and slightly crispy leaves allow you to achieve beautiful volume in any salad, as well as decorate any portioned or shared dish. Lollo Rossa is ideal for baked vegetables, fried meats, various sauces and a variety of snacks.

When choosing it in a store or market, you should pay attention to its color.

If the leaves have a dark red color over their entire area, this means that the greens are overripe. In this case, it will be very bitter and instead of juicy tenderness, you will only get disappointment from its harshness.

Therefore, be careful when choosing and purchase a product of the required degree of maturity.

Chard

This is the name of a variety of beets. And the main feature of the plant is that it is not the root vegetables that play here. main role. Pay attention to the very beautiful leaves with ruby veins and delicate stems - this is actually what you should cook from.

Chard is a very famous plant, dating back to time immemorial. And then it was called nothing more than “Roman cabbage”.

But in fact, this is the closest “relative” of spinach, and is grown in the same way. It also tastes like beets and spinach. Its pleasant soft greens are sweetish in taste, filled, like all its close relatives, with vitamins and useful substances.

The younger the plant, the more it contains all sorts of “benefits”.

In cooking using it, cold snack dishes are very popular - these are summer borscht, numerous salads and sauces. And if you wish, with a little imagination, you can treat yourself to cutlets, cabbage rolls, pies, and casseroles.

As a rule, the leaves are eaten fresh, although they can also be boiled. And if we talk about the stems, then they are stewed more, and they are most tasty with this method of preparation.

Oakleaf

Outwardly, its reddish green leaves in loose heads of cabbage are very similar in shape to oak leaves, which is why it is also called oak salad.

Possessing a memorable, delicate and very pleasant nut flavor, it, in turn, has a very short shelf life. And also sudden changes in temperature are completely contraindicated.

Therefore, it is practically not used as decoration, as it quickly loses its appearance. It also absolutely does not go well with any sauces. As a rule, they are all quite heavy, and already have their own taste. Therefore, they will easily drown out the uniqueness and unique taste of oakleaf.

Meanwhile, it should be noted that the vitamins, mineral salts and folic acid contained in it fill it with excellent characteristics. Therefore, it should be eaten more often as part of different dishes to cleanse and improve blood composition.

This delicate, exquisite plant will show all its best qualities in collaboration with avocado pulp. And also one of the best flavor combinations will be its combination with mushrooms and smoked salmon. You can also add crackers and croutons, including garlic, as well as various nuts, and best of all almonds or almond petals.

And don’t forget that it can also be prepared as a side dish. It will be especially good with baked or fried fish, or liver. Original, tasty and healthy!

Chinese cabbage

Quite a popular variety, which is currently easy to buy in any store or market almost all year round.

Most likely, “Beijing”, as it is also called, does not really need any introduction. Elongated juicy, slightly “crispy” leaves are collected in oblong, not very dense heads of cabbage. In this case, the leaves are quite easily separated from the inner “stem”.

Chinese cabbage can be stored for a long time, and the advantage is that throughout the entire storage period it does not lose its beneficial qualities and properties, as well as all its vitamins.

Ideal for low-calorie everyday meals when following a strict diet.

It can be eaten either fresh or boiled, and even salted and pickled.

The feeling of spring freshness and juiciness allows you to cook with it excellent sandwiches, huge quantities, soups, and delicious side dishes.

When choosing a product in a store, pay attention to the color and size of the head. The taste of the future dish and its usefulness depend on this.

The color of a young cabbage is soft green with white veins, or a slight tint; its length should not exceed 30 cm. If the leaves are withered or yellow, then the cabbage has been lying on the shelves. And if the size exceeds the specified one, then the leaves may taste bitter, which is also not desirable. This suggests that it has outgrown or overripe.

Romaine

Better known as “Roman” lettuce, it is often sold in stores, which is always a good thing. Its peculiarity is that it does not belong to any of the known varieties. This is neither a cabbage nor a leaf representative, most likely it is something in between one and the other.

Romaine is quite attractive in appearance, has elongated, rather dense, and at the same time juicy leaves. They, in turn, are connected thanks to a rather loose head of cabbage. Moreover, the closer they are located to the center, the lighter their color becomes, and the more delicate they become.

If we talk about taste, it has, like many of those that we have already reviewed today, a slight nutty flavor. At the same time, it is distinguished by a certain spice, sweetness and tartness, which makes it quite recognizable among all its “relatives”. It is rich in folate and ascorbic acid, which in general no longer surprises us.

Although it is quite self-sufficient in its taste and aroma qualities and can be served with just a yogurt dressing, it is still used in sandwiches, the famous McDonald's hamburgers and combined cold dishes.

And there are also many recipes that use romaine as the main ingredient. delicious creamy soup And vegetable sauté. Surprisingly, in such dishes this product is incredibly reminiscent of asparagus.

Radicchio

An Italian representative of a juicy purple-violet color, which is just one of the varieties of chicory.

Such a bright color can be achieved by eliminating sun rays and freezing - instead of chlorophyll, an antioxidant in the form of a purple pigment accumulates in greens.

Radicchio is distinguished by the fact that its taste is quite spicy and at the same time bitter. Therefore, it is used in cold dishes, but in very small quantities. As a rule, these are mixed vegetable salads with the addition of leaves with a pleasant spicy aftertaste.

Reduce bitterness in fresh dish can be done by adding mayonnaise, honey or fruit sauces. You can also achieve this by heat treatment: grilling or frying in olive oil in combination with garlic, onion and thyme.

If you want to make an original presentation of a snack dish, then radicchio leaves are quite suitable as a portion plate.

Frisse (frise)

A curly variety of chicory in the form of narrow, stunning, curly leaves that are light green on the edges and white-yellow in the center, with a slight piquant bitterness. It is worth noting the special juiciness of this variety, which can quench a wild thirst on a summer day.

This is a very beautiful specimen in appearance. Usually, when used in combination with other salad leaves, it is seasoned with garlic and thyme sprigs.

Ideal with meat, bacon, seafood, fruit, cheese and citrus fruits.

Decorated with this beautiful carved script, any dish will look very festive and elegant.

Chicory

So we got to the most basic “parent” of many salads. As you already understood, this is chicory, which has a slightly bitter, and at the same time tart, specific flavor.

The bitterness of chicory and all its many varieties comes from the intibin contained in the leaf veins, which actually performs a very important function for the whole organism as a whole. It helps stimulate the digestion process.

It can be eaten raw as part of a combination of greens and vegetables, or baked or stewed in olive oil, with broth or white wine.

This is exactly “the same chicory” that many people use to replace natural or freeze-dried coffee.

Spinach

This is truly the most popular variety of greens, useful for almost everyone - from small children and expectant mothers to the elderly.

Spinach leaves have a rounded and sometimes oval shape. Up to 15 pieces can be collected in one outlet. Their color is bright and rich, and their structure can be either smooth or slightly wrinkled.

Pleasant to the taste, the slightly sweet plant is rich in a whole complex of vitamins, especially from the group of vitamins C and A, as well as iron and other trace elements and beneficial substances. It contains quite a lot of protein, which is perfectly digestible, and spinach is considered the “king of vegetables” (here’s a salad for you).

It is a kind of “broom” that cleanses the entire gastrointestinal tract. If you experience exhaustion or disease of the nervous system, anemia, gastritis, diabetes– think that it’s time to include this particular plant in your diet.

For those who are on a strict diet and want to lose weight, spinach can become the most faithful food ally, because with its almost 92% water content it has a “negative” calorie content - in order to assimilate it, the body spends much more energy than it receives when eating it.

And another very important fact is that, unlike other plants, boiled spinach does not lose vitamins in any way, which means it remains no less useful than raw spinach.

This amazing plant is easy to find in cooking. Soups are cooked with it, and sauces are prepared using it. Spinach is actively used in preparing omelettes, casseroles, side dishes, and even.

It goes well with all types of meat, poultry, fish, cereals and dairy dishes. You can also use the juice from grated spinach to color cake layers and make green pancakes with it. Or they prepare icing and various baking creams of the same color with it.

A simple and tasty green salad without mayonnaise with pine nuts

Both in winter and in summer the same color - a Christmas tree? No! A delicious salad that is suitable for both those losing weight and followers healthy eating, and even for the holiday table!

Pine nut or pistachio grains add a special charm to this dish.

Looks gorgeous and very tasty!

We will need:

leaf lettuce – 1 bunch
apple – 3 pcs.
pine nuts – 0.5 cups
lemon – 0.5 pcs.
fresh dill – 0.5 bunch
cilantro – 3/4 bunch
ground black pepper and salt to taste

Preparation:

1. Rinse all fresh greens thoroughly under running water, let them drain and then dry with paper towels.

If you don't like cilantro, you can replace it with parsley or basil.

After drying, cut the lettuce into wide strips, and chop the dill and cilantro with a knife as finely as possible.

2. Peel the apples, remove the core and cut into medium-sized cubes. Sprinkle with lemon immediately to prevent the pieces from darkening.

3. Place all prepared ingredients in a bowl and squeeze in the remaining lemon juice. Mix lightly with your hands so that it is evenly distributed, and only then add salt and pepper to your taste.

Be careful with salt; you don’t need to add a lot of it for green salads.

4. Sprinkle pine nuts right on top of all this splendor. Although, if you wish, you can mix them together with everything else. Here you can act as you want, or as you like best.

The finished dish is best served chilled. Therefore, it should be placed in the refrigerator for at least 20-30 minutes. This will be very useful for a hot summer day.

You can serve with a slice of lemon.

If you don’t have pine nuts, you can easily replace them with peeled sunflower seeds or pistachios.

Eat a cold dish with pleasure, enjoy the taste and get saturated with vitamins!

Tender green salad with chicken breast

I really like this quite nutritious salad, which even picky men will enjoy eating. Many housewives know that they do not need “grass”, but only serve meat. But they definitely won’t refuse this, they’ll even ask for more.

It can be prepared quite quickly, especially if you have pre-prepared poultry. In this case, either boiled or smoked breast is suitable.

And as a dressing we will prepare a very tasty honey sauce, soy sauce and vegetable oil. You can use both sunflower and olive oil.

We will need:

chicken breast – 350 g
lettuce leaves – 1 bunch
tomatoes – 2 pcs.
fresh cucumber – 1 pc.
bell pepper – 1 piece
hard cheese – 100 gr
soy sauce - tbsp. spoons
honey - 1 tbsp. spoon
soy sauce – 1 tbsp. spoon

Preparation:

1. This dish can be prepared from any type of lettuce, but it is especially tasty from Chinese cabbage, romaine or iceberg. They all have fairly dense, fleshy leaves and will go great with all vegetables and chicken.

The leaves should be washed thoroughly under running water. Then let them dry, or dry them and tear them into small fragments with your hands, put them in a bowl, or better yet, immediately on a dish.

In order for the leaves to retain their appearance longer and not release juice, they should be torn with your hands and not cut with a knife.

2. Cut tomatoes, peppers and fresh cucumbers into approximately equal pieces; in this form the finished dish will look more appetizing. Place the vegetables sequentially in a bowl with the greens.

3. Chicken breast can be cut into thin strips, or disassembled into fibers. It will also be good to shape them, just like chopped vegetables. Add it to the bowl with the rest of the ingredients.

4. Pour the required amount of vegetable oil and soy sauce into a separate bowl, add aromatic honey and mix all the ingredients into a single mixture.

Place the resulting sauce into our long-awaited salad and mix carefully so as not to crush all the components, and at the same time imbue each of the pieces with its flavor.

As you know, soy sauce is quite salty, and therefore, if we add it to a dish, then there is no need to add additional salt. Therefore, taste the dish, and if necessary, you can add a little salt if desired.

But personally, I already have enough salt, especially since we will also add cheese.

6 Yes, we still have cheese left. It is very good if it is hard, like Parmesan. It should be rubbed directly over all components. It will look very beautiful.

Although, if desired, you can stir everything again. In this case, the cheese will also be soaked in the delicious sauce, and will become even more aromatic and desirable.

This cold dish can also be prepared in individual salad bowls for the holiday. In this case, you can simply lay out all the ingredients in layers and pour the prepared dressing on top.

This is how you can taste a delicious cold dish somewhere in a restaurant.

Delicious iceberg salad with egg pancakes

There is nothing easier than tearing up lettuce, crumbling onions and boiled eggs and dressing, it’s better homemade, or sauce. Or you can complicate the process a little and get a very beautiful holiday dish that will please the eye.

What exactly is to complicate? Yes, make egg pancakes! And if your soul requires meat, then add boiled beef, or...

We will need:

iceberg salad – 200 gr
carrots – 1 piece (100 g)
dill – 0.5 bunches
salt, pepper to taste

For pancakes:

egg – 3 pcs
milk – 50 ml
salt - a pinch
vegetable oil for greasing the pan

For refueling:

sour cream – 100 gr
mustard – 0.5 teaspoon
garlic – 2 cloves

Preparation:

1. Since our main ingredient is very similar to ordinary cabbage, we can chop it accordingly, that is, into small strips.

2. Wash and peel the carrots. Then grate it using a grater Korean carrots. You will get a long thin straw.

Transfer it to a bowl with the chopped leaves, mix with your hands and add salt to taste. If you like spicier dishes, you can add pepper, and if you don’t like them, then add them anyway, but a little. You won’t feel it in the dish, but the taste of all the ingredients will be fully revealed.

3. Prepare our secret ingredient - egg pancakes. To do this, you need to mix the eggs with milk, add a pinch of salt and mix the mixture with a whisk. It is not necessary to beat until foamy; it is important that the mixture is homogeneous.

4. It is better to fry pancakes in a non-stick frying pan. In this case, you will need less oil and they will not turn out very greasy.

If you don’t have a special frying pan, you can use a regular one, just lubricate it more actively with sunflower oil so that nothing burns.

5. Place the prepared pancakes on a flat plate and let them cool completely. Then roll each into a roll and chop into long thin strips.

6. Grind the dill, try to get it as fine as possible. Mix greens with pancakes and vegetables.

7. Prepare the dressing separately. To do this, mix sour cream and mustard in a small cup. Using a press, squeeze the garlic into the mixture. Mix everything well into a homogeneous mass.

Place the contents on the prepared plate so that the serving is neat. The finished dish can be cooled slightly in the refrigerator and then served.

Simple green salad for weight loss

There are quite a lot of low-calorie dishes for weight loss. But for me personally Lately I loved this recipe with light mayonnaise.

It is this that allows you to simultaneously “deceive” your stomach and eat deliciously, and most importantly, get enough of vegetables that contain a small amount of calories.

We will need:

lettuce (any) – 1 bunch
fresh cucumber – 2 pcs.
radishes – 5 pcs.
dill, parsley and green onions - half a bunch each
light low-calorie mayonnaise - 2 tbsp. spoons
salt - to taste

Preparation:

1. Tear the washed and dried leaves into small fragments with your hands. If there is a mixture of different varieties, then it can also be completely used.

2. Chop the onion, dill and parsley not very finely. You shouldn’t limit yourself here either; “herbs” can be replaced.

Those who like cilantro can add it, and if you have fresh basil, then it won’t be superfluous either.

3. You can choose the method of chopping radishes and cucumbers yourself. Some people prefer to grate them, while others prefer to simply cut them into small strips.

And if you like tangible pieces, then cut the vegetables larger.

Place beautifully on a plate and serve.

Restaurant Grade Green Tuna Salad Recipe

This dish is usually served in cafes and restaurants. It is pleasantly refreshing and creates a romantic mood.

And it's also very tasty. And everyone at home and guests love him very much.

We will need:

canned tuna – 100 gr
romaine, batavia or butterhead lettuce – 5 leaves
tomatoes – 300 gr
bell pepper – 100 gr
cucumber – 100 gr
pine nuts – 50 g
garlic – 1 clove
basil – 3 sprigs
lemon juice – 2 tbsp. spoons
olive oil – 2 tbsp. spoons
sugar – 0.5 tsp
salt, ground black pepper to taste

Preparation:

1. Drain the liquid from the can of canned food, remove the tuna and disassemble it into not very large fibers. It will be convenient to do this using a fork.

2. Try the skin of the cucumber; if it turns out to be rough and tough, then it is better to peel it first. It is better to cut the vegetable into medium cubes.

3. Chop the tomatoes in the same way. The size of the cubes can be the same. If you have cherry tomatoes in the refrigerator, then simply cut them into two halves. The “geometry” of the salad in this case will be more varied.

4. Peel sweet bell peppers from seeds and membranes, and cut into cubes the same size as cucumbers and tomatoes.

5. It would be great to add garlic to this salad. To do this, you need to grind it as finely as possible. This can be done using a regular knife or a press.

6. Leave three to four basil leaves for decoration, and cut the rest into smaller pieces. The aroma that comes out of it when cut is simply divine!

7. There are several ways to serve this salad. One of them involves combining all the ingredients in one bowl. And the other one is like the one in the photo below. Both methods are beautiful and effective.

If you choose the second option, then all the components are mixed directly when laid out on plates.

8. If you choose the first option, then put everything in a common bowl, add salt and sugar to it, and don’t forget about pepper. At least a little, but you should definitely add it. Then mix.

9. Just before serving, tear the chilled lettuce leaves into small pieces with your hands and place them in a common bowl. Pour in olive oil and fresh lemon juice, which is best squeezed from the lemon.

Mix all this beauty very carefully to preserve each piece.

10. Before serving, place on a large flat dish or in a beautiful salad bowl. Sprinkle pine nuts on top and garnish with fresh basil leaves.

This is the beauty we ended up with. It’s both pleasant to watch and delicious to eat!

Green salad with arugula, avocado and shrimp

This salad will surely appeal to the fair half of humanity. It can be prepared both for the New Year's table or March 8th, and for a romantic dinner.

The combination of greens with shrimp and fruits is simply wonderful, and is a real natural aphrodisiac.

We will need:

shrimp – 400 gr
avocado – 200 gr
arugula – 100 gr
watercress – 100 gr
orange – 2 pcs.
lemon juice – 50 ml
feather onion – 50 g
olive oil – 25 ml
pepper, salt - to taste

Preparation:

1. Peel off the skins of cleanly washed and dried oranges. Take one apart into slices, which must be cleaned of the outer film, and put in a bowl.

Squeeze all the juice from the second orange fruit into a glass or deep cup.

2. Tear the watercress and arugula into small pieces and add to the orange slices.

3. Boil the shrimp in advance until tender in lightly salted water, drain in a colander and allow excess liquid to drain, and then add to the previous components of our creation.

4. Carefully remove the avocado pulp and cut into small slices or cubes. Pour into the bowl with the rest of the ingredients.

5. Now it’s time for the original dressing, which will have the “zest”: combine orange juice with lemon juice, and then pour oil into them.

Whisk thoroughly until smooth and pour the citrus dressing into the prepared salad mixture. Now all that remains is to mix all the ingredients with the sauce and let it cool a little in the refrigerator.

Then serve and enjoy the taste of freshness and seafood.

Tuscany salad of red beans and arugula leaves

Red bean salad will be quite tender and satisfying, but not heavy on the stomach. Arugula will add a spicy note. The main thing is to add only leaves without bitter stems.

We will need:

canned beans – 1 can
feta cheese – 200 gr
arugula – 120 gr
red onion – 1 pc.
garlic – 1 clove
olive oil – 4 tbsp. spoons
lemon – 0.5 pcs.
soy sauce – 1 tbsp. spoon
ground black pepper to taste

Preparation:

1. Open the can of beans and drain all the liquid, then rinse it with warm boiled water to remove the cloudy sediment from the beans.

2. Tear the arugula with your hands, removing the stems. Chop the onion into thin half rings.

3. Cut the cheese into neat cubes about a centimeter thick.

4. Chop the garlic clove as finely as possible using a knife or a garlic press directly into the sauce bowl. Add oil and soy sauce. Lightly pepper. Squeeze the juice from half a lemon into it. Whisk the dressing until smooth.

5. Combine all crushed ingredients in a bowl, pour in the prepared dressing and stir.

It’s so easy to prepare a delicious cold dish that everyone who tries it will surely appreciate.

So we figured out what types of green salads there are, what they go with, and what can be prepared from them so that it is both tasty and without harming your waistline.

As you can see, this is not just some kind of herb, but a plant that is beneficial for the body. Try to convince your “unwilling” ones to include this magnificent organic matter in their diet as often as possible, and soon they themselves will notice that they are becoming calmer and healthier.

Bon appetit and vitamin freshness on your table!

It is difficult to imagine culinary art without greens. Dill, parsley, and green onions are often used for soups, hot dishes, salads, for decoration and to improve appearance and taste. Different kinds greens are good for human health.

Dill contains carotene, folic acid, vitamin B, as well as microelements: calcium, iron, potassium, phosphorus. Eating greens helps strengthen the immune system, reduces the possibility of colds, helps with hair loss, insomnia, problems with nervous system. A dish whose recipe calls for the addition of dill is always fresh and cheerful like summer.
Parsley is rich in vitamins PP, B, C, E. Its composition includes essential oils, flavonoids, phosphorus, iron. Eating one bunch of these greens replenishes daily norm in the body of vitamin C, helps strengthen the immune system, reduces the likelihood of heart disease. As a result of research, it was discovered that parsley has antibiotic properties.
Green onions contain a lot of phosphorus, calcium and zinc. Spring and summer recipes they almost never get along without it. Onions are incredibly beneficial for the immune system, helping to cope with brittle nails, hair, and male weakness.

There are many more types of different salad greens, which are used to prepare hearty, light and healthy dishes. These are celery, basil, cilantro, spinach, frisee, iceberg, romaine and others. They go well with any ingredients; decorating dishes with them will add appetizingness to the dishes and give guests a festive mood.

Salad recipe with young cabbage

The salad recipe is simple, and the dish itself is incredibly tasty and healthy. Green salad with young cabbage can be served for lunch or prepared for a holiday table. Both its appearance and taste are amazing and guests will definitely like it.

To prepare the dish you will need half a head of young cabbage, 80 ml of unrefined sunflower oil, carrots, cucumber, 100 grams of radishes, 3 green onions, some herbs, salt.

The cabbage should be shredded or thinly sliced, squeeze it well with your hands so that it releases its juice, then transfer it to a deep bowl. Finely chop all the greens and add to the cabbage. Peel and cut fresh cucumber into strips, grate radishes and carrots and place in a bowl with cabbage. Prepare the dressing: add salt and a little pepper to the sunflower oil, you can also use lemon juice. Season the green salad, mix and leave in the refrigerator for 30 minutes.

Green salad with shrimp

The recipe for this dish is probably known to seafood lovers, because it is incredibly easy to prepare. You can also eat it during Lent; it will not harm your figure in any way, since it contains only healthy proteins and a minimum of fats.

In order to prepare a green salad with shrimp, you will need the shrimp themselves - about 300 grams. It is advisable to buy raw seafood rather than prepared ones. The taste of the dish with them will be much brighter. The main thing is not to overcook the shrimp. You also need to prepare a few sheets of the most common green salad, 3 chicken eggs, Bay leaf, allspice, half a teaspoon of salt. The dressing is prepared on the basis of sunflower oil with the addition of lemon juice, table vinegar, ground black pepper and mustard.

We start with lettuce leaves. They need to be washed and dried, then torn into pieces. Now boil the eggs, not forgetting to add salt to the water so that they are better cleaned. We cut them into strips. Prepare the dressing by combining all the ingredients for it. Now you can start cooking seafood. To do this, you need to put water on the fire, add salt, a few black peppercorns, and a bay leaf. When the water boils, lower the shrimp into it for 3-5 minutes and discard them in a colander. Combine the prepared ingredients, season and mix. It is advisable to serve the salad not immediately, but after it has been infused for 15-20 minutes.

Feta cheese salad recipe

Feta cheese comes from Italy. Recently, it has become a popular component of our kitchen recipes. The product has a crumbly structure and salty taste, and is combined with herbs and vegetables.

The recipe for salad with Feta cheese involves the use of ingredients such as:

150 grams of fresh Feta cheese;
2 pieces of tomatoes and cucumbers;
50 grams of pitted olives;
A bunch of arugula;
Fresh dill;
Half a lime;
Olive oil for dressing;
Salt and ground pepper to taste.

We start by preparing the vegetables. Wash the tomatoes and cucumbers and cut them into strips. Cucumbers can be peeled beforehand if desired. Pour the vegetables into a deep bowl. Next, coarsely chop the arugula. This green contains a large number of iron and various vitamins, therefore it is very useful. Cut the olives into rings, add them to the bowl and mix with the remaining ingredients. Add lime juice, spices, some chopped dill and olive oil to the salad, mix again.

When the base of the dish is ready, we begin to prepare the cheese. There are two options here. The first is to cut the product into medium-sized cubes and place on the salad base. But in this case, our dish in appearance will strongly resemble a classic Greek salad. The second method is more original: knead the cheese in a bowl, add the remaining chopped dill to the mixture, mix and form balls of the same size.

Place the salad in a portioned plate, preferably a little flat, with Feta balls on top. The dish is ready to serve.

Green salad with red fish

The recipe for this dish can be used both during Lent and on holiday. Here simplicity is combined with sophistication, satiety with lightness. It's just a vitamin mix, tasty and healthy. Try preparing a new dish for your holiday table and surprise your guests with the amazing taste of red fish salad.

To prepare the dish you will need the actual red fish. The best option here would be salmon steak (200 grams), but salmon or tuna are also suitable. You also need to take 150 grams of frozen green peas, 50 grams of arugula, a quarter of grapefruit, 3 radishes, 50 grams of corn salad. For dressing: one teaspoon each of olive oil, dark balsamic vinegar, mustard, honey and one clove of garlic.

If using raw salmon steak, it must be prepared first. The best option is a soy sauce marinade, in which we place the fish for 3 hours or, if there is enough time, for the whole night. No need to add salt.

Cut the radishes into thin rings and place in a deep bowl. Wash the corn salad and arugula with water and pat it into a towel. Otherwise, the liquid will prevent the dressing from penetrating into the leaves, which is why the dish will not be able to reveal its full flavor. Tear the dry leaves into small pieces and add to the radishes. Peel the grapefruit from the peel and membranes, cut the pulp into pieces and pour into a bowl. If fresh peas are used, they can be added to the dish immediately; if frozen, they should be boiled for 3-4 minutes.

Dressing: combine all the ingredients, add chopped garlic and pour it over the salad. Mix everything thoroughly and leave to infuse. During this time you can cook the fish. Bake the salmon steak in the oven for 15 minutes at 180 degrees, cut into small pieces.

Place the bulk of the salad on a flat dish and carefully place pieces of salmon on top. The fish is very tender and soft, so you should not stir the dish again, as you can damage the flesh, which will ruin the appearance of the salad. The recipe allows you to add an orange instead of grapefruit, then the taste will have a sweet note.

Recipe for green salad with grapes

Main ingredients:

150 grams of raisin grapes;
A bunch of green salad;
100 grams of hard cheese (you can use regular Dutch cheese, but for sophistication it is recommended to use Parmesan);
Purple onion;
20 grams of fresh tarragon;
Walnut.

Refueling:

4 tbsp. spoons of olive oil;
1 tbsp. spoon of vinegar;
Salt pepper.

The recipe for this dish is quite simple. The result should be a slightly unusual sweet and sour light salad that will saturate the body with useful substances and decorate festive table. The highlight of the dish is the unusual combination of sweet grapes, onions and herbs.

We start cooking by peeling the onion. Then we cut it into half rings and leave it to steep in vinegar. Wash the tarragon and green lettuce, chop finely. We wash the grapes, peel them and cut each one into two parts. Grate the cheese. Combine the prepared ingredients and mix thoroughly, add olive oil, add pepper and a pinch of salt, mix again. The salad can be served on serving plates or a flat dish. If you use Italian Parmesan cheese, you can sprinkle it on top of the dish.

6 green salad recipes

6 green salad recipes

Spring has come! And, despite the first frosts, this fact cannot be ignored! This means that very soon it will be possible to begin harvesting the first greens.

Vitamins in every plate

Without vitamins - nowhere! Of course, you can go to the pharmacy and buy synthetic vitamins, but this is hardly the most the best option. The first greens are much more useful.
Salads made from dandelions and nettles, clover, sorrel, green onions, radish leaves and beets - the list is endless - not just very tasty. The first tender greens can saturate the body tired after winter with vitamins. And, if you dress such salads lemon juice and olive oil, the benefits of these green dishes can hardly be overestimated!

Green salad recipes

Clover leaf salad Products: 100g clover leaves, 100g green onions, 50g dill, 2 tablespoons freshly squeezed lemon juice.
Cooking method
The salad is prepared simply: you need to thoroughly sort and wash the greens, chop finely, add salt to taste, and then, in the salad bowl, season with lemon juice and olive oil.

Salad of nettle leaves, chard with garlic

Products: 300g young nettle leaves, 100g chard leaves, 100g garlic, 50g dill, olive or vegetable oil and add salt to taste.
Cooking method
Sort out the nettle leaves, rinse well and blanch in boiling water for 3 minutes. Then the water needs to be drained and the nettles and herbs finely chopped. Mix all the salad ingredients and season with olive or other vegetable oil, then add salt to taste.

Onion, dill and coriander salad
Products: 300g coriander (cilantro), 200g green onions, 100g dill, olive or other vegetable oil and salt - to taste.
Cooking method
The sorted and washed greens need to be finely chopped, salted and seasoned with olive or other vegetable oil.
Melissa salad with chicken Products: 100g lemon balm, 300g apples, 200g boiled chicken, mayonnaise - to taste.
Cooking method
Grind the lemon balm leaves, chop the apples into strips, finely chop the flesh of the boiled chicken. Mix everything, season with mayonnaise.

Melissa salad with fruits

Products: 50g lemon balm, 200g peeled tangerine slices, 200g apples and pears each, 200g stalked celery, juice of half a lemon.
Cooking method
Greens and fruits need to be washed and dried well. Then finely chop the lemon balm and celery, and chop the apples and pears into small strips. Mix the ingredients prepared for the salad and season with lemon juice.

Radish and garlic salad

Products: 200g radish leaves, 100g garlic, olive or vegetable oil, salt to taste.
Cooking method
Sort through, wash and dry the greens, chop them finely, add salt to taste, mix and season with olive or other vegetable oil.
Bon appetit!
author Dubinina Tamara

prepared the post