Salads Bashny.Net

New Year's holidays - is not only a gift, shiny Christmas tree, Santa Claus. It is also an abundance of delicious food and alcoholic beverages on the table. Therefore, for some New Year's holiday turns into a holiday belly, and many later suffer the consequences of overeating.
It is believed that as the New Year meet, so spend it then. If you are not willing to all the following 12 months, guzzle, and predpchitaete take care of their women, then this issue - for you. In this collection offers a few recipes of healthy salads to best start the New 2014.





Tabbouleh salad
Ingredients for 4-6 persons:
1/4 cup bulgur wheat, juice of 1 lemon and 3 tablespoons olive oil 1 medium pomegranate seeds 60 grams of leaf parsley, washed and dried, 30 g of mint, washed and dried, 4 large red tomato, 1 medium red onion, sliced ​​carefully 1 tablespoon pomegranate molasses (syrup), which is available in good supermarkets and health food stores, a pinch of salt, ground white pepper, a pinch of sumac (a spice).
Preparation:
1. Place the bulgur in a large bowl and prepare a little boiling water. Pour boiling water into the bowl before to bulgur was completely covered. Allow it to soak for about 10 minutes, until the water is absorbed and bulgur is softened.
2. While the bulgur absorbs, prepare the lemon juice, chop the parsley, mint and onions. Cut the tomatoes into cubes of medium size. Remove the seeds of the pomegranate.
3. When the bulgur has absorbed the water, add the tomatoes, onion, mint and parsley.
4. In a separate bowl, gently mix the lemon juice and a pinch of salt, pepper, molasses and sumac. Add the olive oil.
5. Mix the spices and mix bulgur and tomato together, try to taste, add salt and spices as required.
6. Garnish with pomegranate seeds Tabbouleh salad and put a few whole sprigs of mint. Serve Middle East is fun at room temperature with warm pita bread, falafel and hummus.

Turkey salad
The main advantage of this salad turkey cooking time is quick - about 10 minutes and low in calories. But spice will help warm up cold winter evenings.
Ingredients for 4 people:
225 grams of cooked turkey breast, sliced ​​1 red pepper, without seeds, chopped 2 carrots, peeled 175 grams of cucumber split in half and remove the seeds, 3 escape green onions, finely chopped 125 grams of lettuce leaves, chili sauce to 2 tbsp. l., peanut oil to 2 tablespoons. l., juice of half a lime.
Preparation:
Put the slices of turkey and pepper in a large bowl.
Cut the carrots and cucumber into thin slices.
Finely chop green onions.
Add the carrot, cucumber and onion in a bowl with lettuce leaves and mix well.
Place the chili sauce, peanut butter and lime juice together in a small saucepan, mix with 6 tablespoons. l. water and heat gently, stirring until everything is homogeneous.
Then pour this sauce salad, before you bring to the table.



Mojo Chicken
Ingredients:
4-6 pieces of chicken all to your taste, two tablespoons of olive oil, a few cloves of garlic, fresh lemon, lettuce, salt, freshly ground pepper and any herbs to your taste
Preparation:
1. Wash the chicken, pat dry and place in a bowl.
2. Carefully pour the chicken with olive oil and leave it for an hour, so that it marinated. Then lay out the chicken on a baking sheet.
3. Add a few cloves of crushed garlic, pour the lemon juice and cook for 30 minutes at medium temperature (the chicken should not be overcooked).
4. Serve with lettuce and greens, watering all this chicken juice left after frying.



Salad with Artichokes and barley
This salad can be called one of the most useful in this list, but to cook it is not as easy as others.
Ingredients for 4 people:
3 large artichoke, 4 medium lemon, 2 bay leaves, 2 sprigs fresh thyme, 4 cloves garlic, peeled and finely chopped 125 ml white wine, 60 ml of olive oil, 150 grams of green peas, fresh or frozen, 100g pearl barley , washed, 20g parsley, finely chopped, 1 small lettuce, cut in half lengthwise, and then cut into 4 pieces, salt and black pepper, a little chilli.
Preparation:
Heat the oven to 200 degrees.
Cut off most of the stem of the artichoke and remove the tough outer leaves by hand.
When the leaves are soft, sharp serrated knife cut 2-3 cm from the top. Cut the artichoke in half lengthwise to get to the core and remove it.
Pour core teaspoon of lemon juice to stop her discoloration, then cut each artichoke 5-mm pieces, place in a bowl and pour the lemon juice.
Place the artichokes in the pan, add the remaining lemon juice, thyme, garlic, wine and oil, cover with foil bake for 45 minutes.
Then remove foil and allow the dish to cool.
Then fill a medium saucepan with cold water, bring to a boil, add the peas and soak in for a minute.
Remove the peas and put it in cold water, then drain the water and let it dry.
Boil barley for 20 minutes (you can use the same water, which was cooked peas).
Then drain the water and allow to dry Perlovka.
Place the artichoke and their juices in a large bowl, add the peas, barley, parsley, lettuce, half a teaspoon of salt and some black pepper, stir gently, add some chili - and serve.



Thai beef salad
Ingredients for 4 people:
For the sauce: 2 tbsp Thai palm sugar, Thai fish sauce 2 tablespoons juice of three limes, 3 cloves garlic, chopped 1 chili pepper, without seeds and well chopped, 6 tablespoons. l. freshly chopped coriander.
For the salad: 1 small red onion, thinly sliced ​​3 escape green onions, finely chopped half a cucumber, finely chopped, 8 heads, radishes, thinly sliced ​​4 medium tomatoes, divided into four parts, 500-gram piece of beef, 1 tbsp . l. rice bran oil, half a lettuce, sliced.
Preparation:
Mix together all the ingredients for the sauce in a small bowl, wait until the sugar has dissolved.
Put the chopped onion, cucumber, radishes and tomatoes in a bowl and pour over half the sauce.
Leave to dressing the present while preparing beef.
Coat the steak with oil, sprinkle with salt and black pepper.
Well, heat a frying pan, then add the steak, cook for 3-6 minutes each side, or sauté on your taste.
Put on a plate and let cool for 5 minutes, then slice thinly.
Before you serve, add the lettuce in the salad ingredients.
Divide between 4 plates, place the beef on top and pour the remaining sauce.
Then serve immediately.



Salmon, fennel and barley
Ingredients:
400 g salmon, 200 g barley, 1 large or 2 small Fennell, 1 bunch radishes 1 handful of cooked green beans, 1 ch. L. horseradish 1 hour. L. mustard, juice of 1 lemon, 100 ml of vegetable oil, rapeseed or olive.
Preparation:
Sprinkle salmon with salt and pepper and cook in the oven at 200 ° C for 20 minutes, or until salmon is not GOTV.
Sprysnite fish with lemon juice and set aside to cool.
Cook barley according to the instructions on the package.
Allow to cool boiled rump.
Carefully slice the fennel and place in a bowl with the split into two or four pieces of radish and chopped, cooked green beans.
Make the sauce with horseradish and mustard, mix with the other ingredients and season to taste and pour over the fennel, radish and green beans.
Add barley and stir everything together to distribute the components.
Cut the salmon into pieces and add to the salad - do it carefully so that the salmon had not lost its structure.
Serve with slices of lemon and fresh herbs of your choice.



Avocado and radish
It - fast and easy, but incredibly nutritious salad. Avocado and pumpkin seeds are rich in a variety of elements that are good for the heart, skin and nervous system. Crisp and sharp redic - a great contrast to the silky texture of avocado.
Ingredients:
For the filling for 1 person: extra virgin olive oil to 1 tablespoon. l., Dijon mustard on the floor ch. l. lemon juice for 2 h. l., salt and pepper.
For the salad: 8 radishes, cut into quarters 1 small lettuce, separated into leaves, 1 tablespoon thawed peas, half an avocado, peeled and sliced, a little lemon juice, pumpkin seeds, 1 tbsp. l., fried in a dry frying pan, salt and pepper.
Preparation:
Mix together the sauce ingredients.
Arrange salad ingredients on a flat plate.
Squeeze lemon juice on avocado to prevent color change.
Pour the sauce and serve.



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