Those who believe that the salad - it's tasteless and boring, just do not know how to cook them. In fact, these dishes are not only perfectly satisfy hunger, but also an excellent source of vitamins and all sorts of nutrients.
Website gathered for you 12 delicious salad, which is necessary to make this summer. And following the same.
Asian salad with broccoli and peanut sousom
Heat and bring to a boil a large pot of water. Add the broccoli and cook for 30 seconds. Cool and dry it. Then add to it the rest of the ingredients - 1 cup edamame soy beans, 1/2 cup thinly sliced green onions, 1/2 cup peanuts, sesame seeds. For the sauce, mix 1/4 cup peanut butter, 1 tablespoon rice wine or vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, 1/8 teaspoon sesame oil and 1-2 tablespoons of hot water. Pour sauce mixture of broccoli and serve.
The original red color salad with kapustoy
Preheat the oven. In a large bowl, combine the chopped cauliflower, 1/4 cup olive oil, 1 tablespoon Tabasco sauce, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon of salt so that the cabbage is well soaked. Place the cabbage in the pan and bake in the oven for 20-30 minutes until golden brown.
For the sauce in a blender, combine dried tomatoes, a glass of orange juice, 3 tablespoons olive oil, vinegar, ketchup, 1 tablespoon lemon juice, crushed garlic clove, 1 teaspoon of Tabasco sauce, 1/2 teaspoon salt and 1/2 teaspoon Worcestershire sauce.
In a bowl, add the cabbage with fried cherry tomatoes, red pepper, cream cheese and chives and pour all the sauce.
Cucumber salad and klubniki
In a large bowl, combine 2 large cucumber, cut in the shape of a spiral, and 4 cups strawberries, cut into rings. Sprinkle the mixture crumbly feta cheese and poppy seeds and serve.
Creamy salad tsukini
Cut 3 small zucchini into very thin strips resembling noodles. Cook the zucchini in water for 2 minutes to soften them. Place the noodles in a medium sized bowl and add the chopped tomatoes. For the sauce in a blender, combine half an avocado half bunch of parsley, garlic clove, 2 teaspoons lime juice, 1 teaspoon of olive oil, 1 teaspoon dried basil, crushed walnuts. Pour the sauce mixture with zucchini and tomatoes. Serve chilled salad.
Carrot salad with apple and imbirem
Grind in a food processor 2 regular carrots, 2 maroon carrots, 1 apple, turned to straw. Peel ginger and grate it on grater (about 2 tablespoons). Slice the green onions. Put it all in a bowl and mix with pecans (1/4 cup). For the sauce, mix 1 tablespoon of vinegar, 1 tablespoon maple syrup, 2 tablespoons olive oil, salt and pepper to taste. Pour the sauce mixture and let stand about 30 minutes.
Salad sprouts and bekona
Cut the sprouts very thin slices. In a skillet 5 minutes over medium heat, cook 1 cup of walnuts. Remove the nuts from the heat and add the Brussels sprouts. There also add chopped bacon, raisins and mix. For the sauce in a blender, combine 3/4 teaspoon Dijon mustard, 2 tablespoons maple syrup, 3 tablespoons cider vinegar, 4 tablespoons olive oil, salt and pepper to taste. Toss salad with dressing and serve immediately.
Salad with tomatoes, beans and olivkami
For the sauce in a blender, combine 1 tablespoon Dijon mustard 1 tablespoon coconut oil 1/2 teaspoon anchovy paste 1/2 cup apple cider vinegar, 1/2 cup olive oil, 1, 5 tablespoons dried thyme, salt and pepper to taste. Set aside.
In a large frying pan, add 1 tablespoon of coconut oil, heat and put the beans, cherry tomatoes, olives. Broil until the beans darken and not from the tomato starts to separate the peel. Remove the mixture from the heat and pour the sauce.
Clean the radish and cut into very thin slices. In a small bowl, mix it with 1/2 tablespoons red pepper, 1 tablespoon sugar, 1 teaspoon salt, green onion and minced garlic clove. Add a mixture of 1, 5 tablespoons of white vinegar and mix well. Cool and serve.
Boil the potatoes, cut each potato in half, put in a bowl, add the cilantro, dill, 1 cup cherry tomatoes (cut in half) and mix.
For the sauce, mix 1/2 cup cashews 2 tablespoons Dijon mustard, 1/4 teaspoon chili 2 cloves of garlic, juice of 2 lemons and water until smooth. Stir the sauce and serve with salad.
Take canned white beans, rinse it and dry a little bit. Mix chopped vegetables (your choice), fresh herbs, dried tomatoes, 2 tablespoons balsamic vinegar, salt and pepper to taste. Add the beans into the mixture and serve.
Zucchini with goat syrom
2 Cut the zucchini into very thin strips. In a large bowl, mix the resulting strips with chopped onion, 2 tablespoons of olive oil, vinegar and let the mixture stand for 10 minutes. Then add salt to taste and pepper, basil, pine nuts, sprinkle with a mixture of goat cheese and serve.
Salad of brown rice, mango and bobov
Cook brown rice according to package instructions. For the sauce in a separate bowl, combine 1/2 cup lime juice, 1/3 cup olive oil, 2 tablespoons agave, 2 tablespoons of any hot sauce, salt and pepper to taste.
The cooked rice, add 1 cup of canned beans, chopped green onions, 3-4 mango, diced 2 red bell pepper 2 avocados, and diced. Pour the mixture into the sauce, stir and serve.
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