With the advent of spring all the more eager to vitamins, which are hidden in fresh vegetables and herbs. I'm sure your stomach is already tired of the harsh winter salad of boiled vegetables, richly flavored mayonnaise. Today we offer to your attention a selection of the best salads, which retain the maximum amount of nutrients. Eat and heals! 1. Quinoa Salad with
1 cup quinoa (quinoa or seeds); 2 glasses of water; 1/4 ch. l. salt; 1 cup chopped red cabbage; 1 cup peeled and boiled beans, green soybeans; 1 chopped red bell pepper; 1/2 cup grated carrots; 1 cup sliced cucumbers. the sauce:
1/4 cup soy sauce; 1 tbsp. l. sesame oil; 1 tbsp. l. rice wine vinegar; 2 tbsp. l. chopped green onion; 1/4 cup chopped cilantro; 1 tbsp. l. sesame seeds; 1/4 ch. l. grated ginger; 1/8 ch. l. red pepper; salt and black pepper to taste. to prepare:
Pour water into the pot, eruption in her movie, salt water and bring to a boil. After 5 minutes, reduce the heat and boil until then, until the water is absorbed.
Shift the quinoa in a bowl, add the cabbage, soya beans, red pepper, carrots and cucumbers. Mix in a small bowl of soy sauce, sesame oil, rice wine vinegar, chives, coriander, sesame, ginger and red pepper. Salt and pepper to taste. Fields salad dressing and mix.
2. Salad with tomato, mozzarella, chickpeas and pesto
400 g chickpeas; 1/4 cup pesto; 1 cup cherry tomatoes; 1/4 cup shredded mozzarella < / 2 tbsp. l. chopped fresh basil; salt and pepper to taste. to prepare:
In a small bowl, combine the chickpeas, pesto, tomatoes and mozzarella. Mix gently. Salt and pepper to taste. Decorate the salad with fresh basil.
3. Greek pasta salad
2 cups pasta; 2/3 cup chopped red onion; 15 cherry tomatoes; 1 cup diced cucumber < / 3/4 cup sliced black olives; 3/4 cup chopped green pepper; 1 cup feta cheese. the sauce :
1/3 cup red wine vinegar; 2 hours. l. fresh lemon juice; 1 1/2 hours. l. minced garlic; 1 h. liter. sugar; 2 hours. l. dried oregano; 1/2 cup olive oil. to prepare:
Decoction of pasta, let them cool down. In a small bowl, combine all the ingredients for the sauce and gently whisking, slowly pouring the olive oil. Salt and pepper to taste.
In a bowl with pasta Add red onion, tomatoes, cucumbers, olives, green peppers and feta cheese. Season with pasta sauce, stir, close the foil and place the bowl in the refrigerator for at least 3 hours (but it's better for the whole night). Salad served cold or at room temperature.
4. Purple salad
1 cup pumpkin seeds; 1 red cabbage (about 1 kg); 1 cup chopped dried black figs; 500 g carrots; 1 cup of chopped parsley and mint. the sauce:
3 tbsp. l. olive oil; 3 tbsp. l. lemon juice + peel; 1 tbsp. l. honey or maple syrup; 1 crushed clove of garlic; 1 h. liter. ground cinnamon; 2 hours. l. ground cumin; sea salt to taste. to prepare:
Mix all ingredients for the sauce and set aside. Finely shred the cabbage in a large bowl. We shall cut carrots, figs, mint and parsley and add to the cabbage.
In frying pan lightly fry pumpkin seeds. In a bowl with vegetables ready to add the sauce and seeds, all carefully Stir and add salt to taste.
5. Salad with watermelon, chicken and balsamic vinegar