Traditional recipes

Assorted salad

Assorted salad

I made a general assembly salad, good and healthy

  • 1 cucumber in the greenhouse
  • 2 tomatoes
  • a piece of leek (white part)
  • 3 green onions
  • salt
  • 1 tablespoon oil
  • lemon juice

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Assorted salad:

I washed the cucumbers, tomatoes, leeks and green onions, chopped the small pieces.

Then I adjusted the salt, I added the oil and the lemon juice. The salad is ready to have.

Tips sites

1

Those who are on a diet can consume it as such

2

And it's just as good next to a second course


Assorted chicken breast salad

Combining vegetables with meat proteins is beneficial for digestion and, at the same time, very tasty.

To prepare this salad, you need the following ingredients:

  • a boneless, skinless chicken breast
  • 2-3 radishes cut into slices or rounds
  • a hand with valerian
  • a handful of lettuce
  • half a red bell pepper, cut into slices
  • a hand with cherry tomatoes cut in half
  • salt and pepper
  • lemon juice
  • flour
  • 2 eggs
  • biscuit
  • olive oil
  • Sesame seeds
  • frying oil.

Cut the chicken breast into strips, season each piece with salt and pepper and give it to the flour, then to the beaten eggs, then to the breadcrumbs mixed with the sesame seeds.

Fry the strips in hot oil until golden brown and crispy, then remove on absorbent kitchen towels to remove excess oil.

Put the vegetables in a large bowl and pour a vinaigrette made of a little salt, olive oil and lemon juice on top.


Green lettuce salad

Recipe of lettuce salad which I am writing today in the virtual cookbook is a traditional recipe in our parts, that is in Moldova. It's a childhood recipe I could say. I grew up with her and I know her from my grandmother. She did it when the last green patlags were gathering from the fire.

In our country, nothing is thrown away in the house, but everything is capitalized on. That's how I was raised, educated. So for the plantains, what was left after I put the pickles for the winter, it was their turn to be transformed into a simple and delicious dish: lettuce salad or gogonele salad. What do you want to call it?

It is a dish from the "Appetizers" category that is based on a simple recipe, similar to that of eggplant salad.

It is very easy to make and has only 4 basic ingredients: green lentils (gogonele), salt, oil and green onions. Quantities? Here it depends on everyone's taste, how much the gogonele wants to use to make it, how "fat" this salad of green onions would like to be, and how onion-flavored it is.

I'm going to write you some quantities, although I thought it wouldn't make much sense because the tastes differ and being such a simple recipe you can't go wrong when you do it.

The only thing that you have to keep in mind it's about choosing paddles. There are the beds and the beds. Some greener, others with reddish parts, a sign that they had started to ripen when the cold hit them. To be tastier lettuce saladideal would be to mix, to "get lost" among the very green beds and some with reddish parts. It comes out tastier this way.

You can go beyond the basic recipe and adapt it to your tastes. Add for example, turmeric, or pepper or ginger or any spice you want. You could even add mayonnaise. That's if you don't want it vegan (fasting).


Canned vegetable salad & # 8220Assorted & # 8221. There will be no jar left for next year!

You know well what the situation is in winter, when you want a vegetable salad, tasty and healthy, but you can't find natural vegetables in stores. We present you a delicious salad recipe in a jar, which is full of vitamins and fiber, ideal for the cold season. The salad combines several tasty vegetables, so it can not be tasty and flavorful. The whole family will be delighted by this appetizing snack!

INGREDIENTS

& # 8211 6 tablespoons salt

METHOD OF PREPARATION

1. Wash the vegetables and dry them.

2. Cut the tomatoes into slices and the onion & # 8211 semi-slices.

3. Cut the bell peppers and carrots into strips.

4. Put all the vegetables in a large saucepan, add salt, sugar and oil, mix. Let the vegetables sit for 3-4 hours to leave the juice.

5. Put the pan on the fire, bring the vegetables to a boil and add the vinegar. Boil for 5 minutes.

6. Put the salad in sterilized jars, staple them, turn them upside down, cover them with a duvet and let them cool completely.

7. It is preferable to keep the salad jars in the pantry or in a cool place.


Assorted cucumber salad in vinegar

  • Assorted vinegar salad (Maria Matyiku / Epoch Times) Assorted vinegar salad
  • Preparation of the main ingredients (Maria Matyiku / Epoch Times) Preparation of the main ingredients
  • Weigh the vegetables together and put them in a salt pan (Maria Matyiku / Epoch Times) Weigh the vegetables together and put them in a salt pan
  • Salad is removed from the heat and immediately placed in jars (Maria Matyiku / Epoch Times) Salad is removed from the heat and immediately placed in jars

Assorted cucumber salad is one of the beloved traditional pickles, combining the flavor of spices with the colorful bouquet of assorted vegetables. On long winter days, it can be successfully eaten with various garnishes, steaks and other hot dishes.

Ingredient:

2.5 kg of cucumbers
250-500 g onions
1 kg of peppers or donuts
250 g carrots
A cauliflower
Celery leaves
A few thyme branches
Peppercorns
For each kg of cleaned vegetables put 150 ml of vinegar, 10 g of sugar and 20 - 25 g of salt

Preparation:

Cucumbers are cut into thin slices peppers and donuts are cut into slices ½ cm onions are cut into thin slices. Once cleaned, the carrots will be grated through a grater with large holes. The cauliflower is washed well, then cut into small 1-2 cm bunches.

Weigh the vegetables together and place in a bowl. For each kilogram of vegetables add 20 -25 g of coarse salt. Mix well and set aside for 2-3 hours, because the salt by melting will extract some of the water contained in the vegetables, so that the vinegar that is put will not be diluted too much, thus preventing the fermentation of vegetables.

Squeeze the vegetables well into the fists, then put them in a large saucepan, adding for each kilogram the amount of vinegar, sugar and spices indicated above.

Place the pan on the fire and with the help of a wooden spoon, stir the vegetables continuously, turning over, for about 5 minutes, taking care that they all pass through the boiling liquid at the bottom of the pan and heat up. In this way, the microorganisms on the surface of the vegetables will be destroyed, thus avoiding subsequent fermentation that could give the salad an astringent sour taste.

Remove the salad from the heat and immediately place in jars. The jars are sealed with lids or sealed with cellophane so that the liquid does not evaporate. He then sits in the pantry.


Assorted salad

It is prepared very quickly, rich in vitamins and mineral salts. Many combinations can be made. Thank you for the comments!

burdulea maria elena (Chef de cuisine), July 7, 2011

Marian (Chef de cuisine), January 13, 2011

burdulea maria elena (Chef de cuisine), May 2, 2010

burdulea maria elena (Chef de cuisine), April 25, 2010

ana catalina focsa (Chef de cuisine), April 23, 2010

Sorry Iuliana, after I sent the message with the picture I saw that you cut the cucumbers into slices, when I read your recipe, I thought we had to give them through the grater with & quot small chips & quot. Sorry again, I did not pay attention to the recipe your!

ana catalina focsa (Chef de cuisine), April 23, 2010

Are cucumbers and onions grated? Isn't it easier to cut them?

mirutu, October 29, 2009

it looks supper and it's very good on top, it's not hard to try, you won't regret it. It's good and with good cheese it's good appetite.


Assorted salad for winter!

INGREDIENTS (FOR 7-8 JUGS OF 1 LITER):

-about 30 black peppercorns

-6 bay leaves (broken into pieces)

-200-250 ml of wine vinegar (or more, according to your preferences)

METHOD OF PREPARATION:

1.Wash, dry and chop the vegetables. Combine them in a suitable bowl.

2.Prepare the other necessary ingredients: oil, vinegar, black peppercorns, bay leaves, sugar and salt.

3.Add them to the bowl with the vegetables. Mix very well.

4. Let the composition obtained rest for 60 minutes, so that the vegetables release their juice. Then taste the salad and, if necessary, add more salt.

5. Transfer the salad to a saucepan and put it on the fire. Boil it for 15 minutes from the moment of boiling.

6. Transfer the hot salad into sterilized jars, sealing them with sterilized lids.


Ingredients

Step 1

Assorted chicken breast salad

Season the chicken breast with salt and pepper and grill for 3-4 minutes on each side.

Separately, prepare the salad in a large bowl. Put the arugula, spinach and valerian mix next to the salad leaves. Add the tomatoes cut in half and the sliced ​​cucumbers.

Finally, place pieces of chicken breast in the salad, add 3-4 tablespoons of olive oil and season to taste. Good appetite!


Quinoa salad, a simple and healthy dish (5 recipes)

Nutritionists include quinoa in the category of superfoods because it is full of essential nutrients and brings great benefits to the body. Include this food in your diet, through these 5 recipes!

Salad with quinoa, avocado and peas

Ingredients (4 servings)

  • 100 g frozen peas
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 hand chopped mint leaves
  • 1/2 pack chives, finely chopped
  • 250 g of boiled quinoa
  • 1 avocado, cut into pieces

Preparation method

  1. Place the peas in a heat-resistant bowl, cover with boiled water and set aside.
  2. Pour the lemon juice into a bowl and season.
  3. Stir with a whisk as you add the olive oil, mint and chives.
  4. Drain the pea from the excess water and mix it with the boiled quinoa.
  5. At the end, sprinkle with the prepared dressing and add avocado.
  6. Serve the quinoa salad immediately.

Quinoa salad with lentils and feta cheese

Ingredients (4 servings)

  • 200 g quinoa
  • 1 teaspoon olive oil
  • 1/2 onion, finely chopped
  • 2 teaspoons tarragon, finely chopped
  • 400 g green lentils, boiled and rinsed
  • 1/4 cucumber, cleaned and cut into cubes
  • 100 g feta cheese, chopped
  • 6 green onions, chopped
  • juice and peel from 1 orange
  • 1 teaspoon white or red wine vinegar

Method of preparation

  1. Cook the quinoa in a large pan with boiling water for 10-15 minutes until softened, drained well, then set aside to cool.
  2. Meanwhile, heat the oil in a small pan, then cook the onion for a few minutes until soft.
  3. Add the tarragon, mix well, then remove from the bowl.
  4. Mix the onion and tarragon in the cooled quinoa, along with the lentils, diced cucumbers, feta cheese, green onions, orange peel along with the juice and vinegar.
  5. Mix all the ingredients and serve.
  6. Before serving you can add cashews or almonds.

Salad with quinoa, blueberries and walnuts

Ingredients (2 servings)

  • 85 g dry quinoa
  • 240 ml vegetable soup or water
  • 150 g lettuce leaves (spinach, arugula, lettuce)
  • 70 g roasted hazelnuts
  • 80 g of blueberries

  • 15 ml grape seed oil
  • 2 shallots, chopped onions
  • 80 ml balsamic vinegar
  • 15 ml maple syrup
  • 15-30 ml of olive oil
  • salt
  • pepper
  • 50 g of blueberries

Method of preparation

  1. Rinse the quinoa under a stream of cold water in a fine sieve, then add it to a small saucepan together with the vegetable soup (or water) and bring to the boil over medium heat.
  2. Reduce heat to low, cover and simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy.
  3. Remove the pan from the heat source and allow to cool.
  4. Meanwhile, heat a pan over medium heat. Add 1 tablespoon of grape oil, shallots and sauté until caramelized - about 5 minutes - stirring often.
  5. Add the onion to a food processor or blender with balsamic vinegar, olive oil, blueberries, maple syrup and a knife tip of each salt and pepper.
  6. Stir until you get the texture of a puree.
  7. Taste and adjust the spices as needed.
  8. In a bowl, combine the lettuce leaves with quinoa, blueberries and hazelnuts.
  9. Serve with dressing.

Asian quinoa salad

Ingredients (4 servings)

  • 1 teaspoon sesame oil
  • 60 g dry quinoa
  • 150 ml of water
  • 100 g peas or corn
  • 500 g broccoli, cut into cubes
  • 1/2 thinly sliced ​​red pepper
  • 100 g chopped red cabbage (optional)
  • 70 g kale kale

For dressing:

  • 16 g peanut butter
  • 30 g of ginger sauce
  • 45 ml maple syrup
  • 45 ml soy sauce
  • 45 ml lime juice
  • 40 ml sesame oil
  • peanuts for topping (optional)
  • chopped ginger (optional)

Method of preparation

  1. Heat a small saucepan over medium heat.
  2. Add sesame oil and quinoa rinsed and drained of excess water.
  3. Fry the quinoa, stirring frequently, for 2-3 minutes, then add water.
  4. Bring to a boil over medium heat, then reduce heat, cover and simmer for 18-20 minutes (or until liquid is absorbed).
  5. When the quinoa is cooked, stir with a fork and remove from the heat.
  6. Steam corn or peas and broccoli for 2 minutes to thaw. Then remove from the heat source and transfer to a large bowl (for serving).
  7. Next, prepare the dressing ingredients by adding all the ingredients in a small bowl and stirring to combine.
  8. Taste and adjust the spices as needed.
  9. Add the quinoa, red pepper and kale over the steamed broccoli and sprinkle with the prepared dressing.
  10. Shake to combine.
  11. Serve immediately.

Mexican quinoa salad

Ingredients (2-3 servings)

  • 5-6 cups green vegetables of your choice (green beans, peas)
  • 180 g quinoa
  • 100 g canned corn
  • 100 g canned black beans Dried and pancake)
  • 1 red onion, sliced
  • 1 orange, sliced
  • 1/2 avocado, cut into cubes
  • 1/2 bunch chopped parsley

  • 1/2 avocado
  • juice from 1 lime
  • 3 tablespoons orange juice
  • 1-2 tablespoons sweetener of your choice (agave, honey)
  • 1-2 teaspoons hot sauce
  • 1/4 teaspoon cumin
  • 1/8 teaspoon chilli powder
  • sea ​​salt
  • ground pepper
  • 1 teaspoon chopped parsley
  • 3-4 tablespoons olive oil

Method of preparation

  1. Rinse the quinoa under a stream of cold water, then combine with water in a pot and bring to the boil.
  2. When it starts to boil, reduce the heat to low heat, cover and cook over low heat for 15-20 minutes.
  3. Meanwhile, prepare the salad ingredients, chop the vegetables and heat the black beans.
  4. Prepare the dressing by adding all the ingredients in a blender or food processor and beat until a, the steak becomes creamy and smooth.
  5. Taste and adjust the spices as needed. If you want vinaigrette instead of dressing, remove avocado from the list of ingredients.
  6. Combine the quinoa with the rest of the ingredients in a bowl.
  7. Add the dressing and mix to evenly distribute the flavors.
  8. Serve immediately or keep cold.


Assorted cucumber salad for the winter

  • Winter Cucumber Salad (Maria Matyiku / Epoch Times) Winter Cucumber Salad
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Preparing vegetables (Maria Matyiku / Epoch Times) Preparing vegetables
  • Put the chopped vegetables in a large bowl and add salt to taste (Maria Matyiku / Epoch Times) Cut the chopped vegetables into a large bowl and add salt to taste
  • The next day, the vegetables are squeezed by the excess water, then placed in jars (Maria Matyiku / Epoch Times). The next day, the vegetables are squeezed by the excess water, then placed in jars.

Among the best traditional Romanian pickles, preserved and passed down from generation to generation, the assorted pickles have a special place. Whether in the form of salads, cut into pieces or left whole, this kind of pickles discreetly but distinctly combines the bouquet of flavors and the taste of each vegetable.

We present below an old salad recipe assorted with pickles for the winter, in which the cucumbers are cut into thin slices and combined with slices of onion, pepper and carrots. The vegetables are marinated in their own juice and flavored with thyme, dill and cherry leaves.

Ingredient:

1.5 kg cucumbers,
½ kg carrots,
½ kg onion,
½ kg of pepper,
60 g salt,
2 tablespoons honey (optional),
Thyme, dill, a few cherry leaves,
Vinegar,

Method of preparation:

Cut the cucumbers into thin slices. Peel an onion and cut it into slices. The peppers are cleaned of stalks and seeds and cut into sticks. Peel a squash, grate it and slice it into thin slices.

The chopped vegetables are placed in a large bowl in layers, sprinkled with salt to taste. Optionally add 2 tablespoons of sugar or honey. Mix well, cover with a towel and leave to marinate overnight.

The next day, the vegetables are squeezed from the excess liquid, then placed in sterilized jars. Before putting the salad in jars, on the bottom of each jar put sprigs of thyme and dill and a cherry leaf.

In each jar add a tablespoon of vinegar, a few peppercorns, and on top put in the cross 2-3 thin pieces of cleaned horseradish. Put the lid on.

The jars are left to stand at room temperature for a day or two, after which they are cooled in a cool pantry.

In a few weeks the salad is ready and can be eaten with the desired steak, stews, sausages and smoked meat with polenta or other favorite dishes.


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