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8 delicious salad that just asks to New Year's table
Bashny.Net
When before the New Year are just a few days, it's time to reflect on the holiday menu. And if you want to surprise and please the household visitors original dishes, these salads should definitely get to you on the table.
Website has decided that will adorn the holiday table this year.
Vegetable salad with shrimp and yogurt dressing h3>
150 g shrimp 200 g cherry tomatoes 1/2 yellow pepper Bulgarian 1/2 pepper Bulgarian red 2 avocados 1 medium cucumber 1/2 jar of natural yoghurt 2 hours. l. apple cider vinegar 1 tbsp. l. olive oil 1 clove garlic a few feathers green onions salt and pepper to taste Method:
Cut the peppers into small cubes. Clean cucumber and avocado, then slice them and dice. Cherry tomatoes cut in half. Put the vegetables in a salad bowl. Mix yogurt with vinegar and olive oil. Add salt and pepper, as well as peeled and finely chopped garlic clove. Put in a salad bowl to the other ingredients, peeled shrimp, add the cooked dressing and sprinkle with chopped green onions.
Chicken salad, apples and cheese h3>
450 g baked chicken (or grilled chicken) 1 red pepper sweet 1 green apple 0, 25 cup walnuts 50 g grated cheddar cheese (any other hard cheese) 2 tbsp. l. apple cider vinegar 2 hours. l. Dijon mustard 1 lettuce red (or any cabbage lettuce) 3 tbsp. l. olive oil salt and pepper to taste Preparation:
Chicken fillet cut into strips. In a bowl mix the olive oil, vinegar, mustard, salt and pepper. Salad wash, dry, remove seeds from peppers and cut. Apple cut in half, remove seeds and cut into slices. Add to the bowl with the dressing pieces salad mix. Distribute a la carte plates, top with slices of fillet, pepper, apple, nuts and sprinkle with grated cheese.
Salad with Pomegranate and shrimps h3>
150 g peeled shrimp 1 grenades 20 g butter 1/2 small head of red cabbage frize salad to taste 1 shallot 2 tbsp. l. olive oil 2 tbsp. l. wine vinegar 1 h. liter. pink pepper salt and pepper to taste Preparation:
Fry the shrimp in a hot frying pan in butter 5 minutes. Shallots Peel and finely chop. Shred cabbage and lettuce. Put in a salad bowl, add the shallots, pomegranate seeds and shrimp. Dress the salad with olive oil and wine vinegar, salt and pepper and add the pepper gas. To stir thoroughly.
French Salad "Nicoise» h3>
1 head lettuce 4 tomatoes 3 bulbs 1 bell pepper 3 eggs, hard-boiled < / 200 g green beans 1 clove garlic 1 can of anchovies 1 can of canned tuna lemon juice to taste
1 tbsp. l. olive oil 1 tbsp. l. wine vinegar garlic to taste basil to taste a pinch of salt A Touch of Spice Preparation:
Mix all the ingredients for the sauce. Boil green beans for 5 minutes and rinse with ice water. In olive oil, fry the clove of garlic and beans. Cool and pour the lemon juice. In a bowl add up lettuce, chopped tomatoes, bell pepper slices, eggs, anchovies, beans and tuna. Season salad with dressing, sprinkle with lemon again and serve.
salmon salad with pineapple h3>
300 g smoked salmon (or trout) 1 medium pineapple 40 g ginger root 3 shallots a small bunch of cilantro pepper to taste Preparation:
Salmon cut into small cubes. Pineapple peel, remove the core of the fiber, and pulp and cut into cubes. Put both ingredients in a bowl. Add peeled and finely chopped ginger root, cover the bowl with cling film and put into the refrigerator for 2 hours. Before serving, add to salad peeled and chopped shallots, chopped cilantro and. Pepper and mix well.
Salad with chicken breast, arugula and orange h3>
1 chicken breast 1 orange 1 bunch green salad 2 bunches arugula 3 tbsp. l. olive oil honey to taste 1/2 carrot 1 green apple pine nuts to taste Preparation:
Boil chicken breasts, cut into strips and cool. Pine nuts fry in a dry frying pan without oil until golden brown, stirring constantly. Carrots and apple grate. Orange peel, cut into slices and slices cut into 4 pieces. Lettuce and arugula thoroughly washed and coarsely chop. For the filling mix the olive oil with honey. Add a little lemon juice. Mix all ingredients and season with salt and season the salad.
Crab salad with avocado h3>
300 g crabmeat 1 avocado 100 g celery root 3 fresh cucumber parsley leaves on taste salt and pepper to taste
100 ml of sour cream or mayonnaise lemon slices for decoration Preparation:
Avocado and celery cut into strips. Cucumber peel and cut into cubes. Chop the parsley leaves. If frozen crabs, boil them 5 minutes in boiling salted water, free from films, tear into pieces. Mix all ingredients and season and season with sour cream or mayonnaise. Put in a salad bowl, garnish with lemon.
salad with fennel and pomegranate seeds h3>
0, 5 glasses of pomegranate seeds 2 tbsp. l. olive oil 3 cucumber 2 fennel 1 green apple 1 lemon 3 tbsp. l. wine vinegar salt and pepper to taste Preparation:
Prepare the filling. Grate a little lemon zest (0, 5 h. L.) And squeeze 2 tablespoons. l. juice. Connect the juice and zest of lemon, oil, vinegar, salt and pepper, stir, pour into a jar with a lid. Refuelling can be stored in the refrigerator for 2 days. Fennel wash, dry, cut greens and chop it. Vegetable cutter or a thin knife slice the fennel into thin slices. With cucumber peeler cut the number of strips the skin over the entire length, making it a striped. Cut the cucumber into slices. Apple clean, remove core, cut into thin slices.
According to the materials: kitchenmag
Preview: gustoblog
via th.gustoblog.it/GIa_oGWmR_dwJKdHcLXyC3kNb0s=/655x437/http://media.gustoblog.it/6/6e5/antipasti-natale-2.jpg
Website has decided that will adorn the holiday table this year.
Vegetable salad with shrimp and yogurt dressing h3> 
You will need:
150 g shrimp 200 g cherry tomatoes 1/2 yellow pepper Bulgarian 1/2 pepper Bulgarian red 2 avocados 1 medium cucumber 1/2 jar of natural yoghurt 2 hours. l. apple cider vinegar 1 tbsp. l. olive oil 1 clove garlic a few feathers green onions salt and pepper to taste Method: 
Cut the peppers into small cubes. Clean cucumber and avocado, then slice them and dice. Cherry tomatoes cut in half. Put the vegetables in a salad bowl. Mix yogurt with vinegar and olive oil. Add salt and pepper, as well as peeled and finely chopped garlic clove. Put in a salad bowl to the other ingredients, peeled shrimp, add the cooked dressing and sprinkle with chopped green onions.
Chicken salad, apples and cheese h3> 
You will need:
450 g baked chicken (or grilled chicken) 1 red pepper sweet 1 green apple 0, 25 cup walnuts 50 g grated cheddar cheese (any other hard cheese) 2 tbsp. l. apple cider vinegar 2 hours. l. Dijon mustard 1 lettuce red (or any cabbage lettuce) 3 tbsp. l. olive oil salt and pepper to taste Preparation: 
Chicken fillet cut into strips. In a bowl mix the olive oil, vinegar, mustard, salt and pepper. Salad wash, dry, remove seeds from peppers and cut. Apple cut in half, remove seeds and cut into slices. Add to the bowl with the dressing pieces salad mix. Distribute a la carte plates, top with slices of fillet, pepper, apple, nuts and sprinkle with grated cheese.
Salad with Pomegranate and shrimps h3> 
You will need:
150 g peeled shrimp 1 grenades 20 g butter 1/2 small head of red cabbage frize salad to taste 1 shallot 2 tbsp. l. olive oil 2 tbsp. l. wine vinegar 1 h. liter. pink pepper salt and pepper to taste Preparation: 
Fry the shrimp in a hot frying pan in butter 5 minutes. Shallots Peel and finely chop. Shred cabbage and lettuce. Put in a salad bowl, add the shallots, pomegranate seeds and shrimp. Dress the salad with olive oil and wine vinegar, salt and pepper and add the pepper gas. To stir thoroughly.
French Salad "Nicoise» h3> 
You will need:
1 head lettuce 4 tomatoes 3 bulbs 1 bell pepper 3 eggs, hard-boiled < / 200 g green beans 1 clove garlic 1 can of anchovies 1 can of canned tuna lemon juice to taste
1 tbsp. l. olive oil 1 tbsp. l. wine vinegar garlic to taste basil to taste a pinch of salt A Touch of Spice Preparation:
Mix all the ingredients for the sauce. Boil green beans for 5 minutes and rinse with ice water. In olive oil, fry the clove of garlic and beans. Cool and pour the lemon juice. In a bowl add up lettuce, chopped tomatoes, bell pepper slices, eggs, anchovies, beans and tuna. Season salad with dressing, sprinkle with lemon again and serve.
salmon salad with pineapple h3> 
You will need:
300 g smoked salmon (or trout) 1 medium pineapple 40 g ginger root 3 shallots a small bunch of cilantro pepper to taste Preparation: 
Salmon cut into small cubes. Pineapple peel, remove the core of the fiber, and pulp and cut into cubes. Put both ingredients in a bowl. Add peeled and finely chopped ginger root, cover the bowl with cling film and put into the refrigerator for 2 hours. Before serving, add to salad peeled and chopped shallots, chopped cilantro and. Pepper and mix well.
Salad with chicken breast, arugula and orange h3> 
You will need:
1 chicken breast 1 orange 1 bunch green salad 2 bunches arugula 3 tbsp. l. olive oil honey to taste 1/2 carrot 1 green apple pine nuts to taste Preparation: 
Boil chicken breasts, cut into strips and cool. Pine nuts fry in a dry frying pan without oil until golden brown, stirring constantly. Carrots and apple grate. Orange peel, cut into slices and slices cut into 4 pieces. Lettuce and arugula thoroughly washed and coarsely chop. For the filling mix the olive oil with honey. Add a little lemon juice. Mix all ingredients and season with salt and season the salad.
Crab salad with avocado h3> 
You will need:
300 g crabmeat 1 avocado 100 g celery root 3 fresh cucumber parsley leaves on taste salt and pepper to taste
100 ml of sour cream or mayonnaise lemon slices for decoration Preparation:
Avocado and celery cut into strips. Cucumber peel and cut into cubes. Chop the parsley leaves. If frozen crabs, boil them 5 minutes in boiling salted water, free from films, tear into pieces. Mix all ingredients and season and season with sour cream or mayonnaise. Put in a salad bowl, garnish with lemon.
salad with fennel and pomegranate seeds h3> 
You will need:
0, 5 glasses of pomegranate seeds 2 tbsp. l. olive oil 3 cucumber 2 fennel 1 green apple 1 lemon 3 tbsp. l. wine vinegar salt and pepper to taste Preparation: 
Prepare the filling. Grate a little lemon zest (0, 5 h. L.) And squeeze 2 tablespoons. l. juice. Connect the juice and zest of lemon, oil, vinegar, salt and pepper, stir, pour into a jar with a lid. Refuelling can be stored in the refrigerator for 2 days. Fennel wash, dry, cut greens and chop it. Vegetable cutter or a thin knife slice the fennel into thin slices. With cucumber peeler cut the number of strips the skin over the entire length, making it a striped. Cut the cucumber into slices. Apple clean, remove core, cut into thin slices.
According to the materials: kitchenmag
Preview: gustoblog
via th.gustoblog.it/GIa_oGWmR_dwJKdHcLXyC3kNb0s=/655x437/http://media.gustoblog.it/6/6e5/antipasti-natale-2.jpg
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See also
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