8 salads, irresistible

 




 
Salad with tongue and shrimp

130 min
345 kcal
 

For 2-4 servings:

  • 2 chicken breast fillet
  • 1 beef tongue
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 Bay leaf
  • 3 black peppercorns
  • 25 large shrimp
  • 100 g pickled vegetables
  • 2 fresh cucumber
  • 100 g of capers
  • 7 eggs
  • a bunch of leaves of salad
  • 100 g red caviar
  • 200 ml olive oil
  • 1 tbsp wine vinegar
 

Preparation:1. Language to boil. 30 minutes until tender language to add prepared onion, carrot celery, Bay leaf.
2. Language get out of the broth, peel and cut into cubes. Chicken fillet to salt, pepper, then fry in olive oil (for 4 minutes each side) and cut into cubes.
3. Shrimp slice, boil hard-boiled eggs, 5 eggs finely chopped. Pickles and pickled vegetables slice it into cubes. Leaves
salad wash and dry.
4. To make the sauce. The rest of the butter to whisk with vinegar. Mix all ingredients and dress with sauce. Decorate the dish with the halves
boiled eggs and red caviar.
 

Salad with salmon and avocado




45 min
320 kcal
 

For 2 servings:

  • 1 small head of iceberg lettuce
  • 4 eggs
  • 1 avocado
  • 150 g Norwegian trout
  • 150 grams of bacon
  • 1 jar of natural yoghurt (150 ml)
  • 2 tbsp mayonnaise
  • 1 small onion
  • a bunch of dill
  • 3 tbsp lemon juice
  • salt and pepper to taste
  

Preparation:1. Bacon cut into thin squares and then fry on low heat on a dry pan until Golden brown. Eggs
boil hard boiled, cool and then clean. Each egg cut into 8 pieces.
2. Avocado wash, dry, peel, remove the seeds. The flesh cut into small cubes. Norwegian trout is also cut into small cubes.
3. Prepare the filling. Dill wash, dry and finely chop. Onion to clean, and then scalded with boiling water, cool, then finely chop. Mix the yogurt and mayonnaise, finely chopped dill, chives, add the lemon juice, salt and pepper to taste. Dressing
mix well until smooth.
4. Salad wash, dry and lay out on a dish.
5. Sprinkle fish, avocados, eggs and bacon.
6. Salad pour dressing, mix gently and serve.
 

"Greek" in new ways with corn salad

For 2 servings:

  • 150 g feta cheese
  • 1 jar of olives
  • 30 g of green onions
  • 150 g of corn salad
  • greens oregano
  • 2 cucumbers
  • 2 tbsp olive oil
  • salt
  • ground black pepper
  
40 min
280 kcal
 

Preparation:1. Cheese cut into cubes, olives cut into rings. Salad corn wash and dry. Cucumbers wash and cut into cubes.
2. Green onions washed and chopped. Oregano, wash and finely chop. Cheese, corn, cucumbers, green onions, oregano to combine and mix.
3. To make the dressing. Olive oil, salt and pepper to combine and lightly whisk. Pour salad dressing and mix well.
  

Salad with red onions and walnuts

 



 

  

For 2-4 servings:

  • 80 g walnuts
  • 2 red onions
  • 150 g of leaves of different salads
  • 250 g blue cheese
  • 3 tbsp orange juice
  • 3 tbsp white wine vinegar
  • 4 tbsp olive oil
  • salt
  • ground black pepper
 
45 min
320 kcal
 

Preparation:1. Walnuts lightly fry in a pan without adding oil. Allow to cool.
2. Peel the onions, halve and cut into half rings. Blanch 1 minute in boiling salted water, then drain in a colander and let the water drain out. The lettuce clean, wash, dry and tear into small pieces.
3. Onions, lettuce and nuts put on a plate. Cut the cheese into pieces and crumble on top.
4. Orange juice mixed with vinegar and olive oil, add salt and pepper. Pour the salad and mix.
 

Tuscan салат


 

For 2 servings:

  • 350 g cherry tomatoes
  • 1 pod yellow
  • sweet pepper
  • 1 onion
  • 250 g bread
  • 4 tbsp vegetable oil
  • 1 bunch Basil
  • 2 canned anchovy
  • 1 tbsp canned
  • capers
  • 2 tbsp balsamic vinegar
  • salt
  • ground black pepper
  • honey
45 min
290 kcal
 

Preparation:1. Heat the oven to 200 °C. wash the Tomatoes and cut each in half.
2. The pods of sweet pepper wash, cut in half, remove core with seeds, flesh cut into strips.
3. Onion peel and cut into half rings. Bread cut into slices and smear 2 tbsp of vegetable oil. Fry on the grill or in the oven for 10 min. Basil wash, dry, 2/3 leaves coarsely chop.
4. Anchovies with capers finely chop, mix with vinegar, 2 tbsp oil, salt, pepper and honey.
5. Stir the salad and garnish with remaining Basil leaves.
 

The Caesar Salad


For 4-6 servings:

 

  • 2 chicken Breasts
  • 3 eggs
  • lettuce
  • 3 slices of white bread
 
For the filling:

  • 100 g of sour cream
  • 3 tbsp olive oil
  • 1 clove of garlic
  • 3 drops Tabasco sauce
  • 50 g of olives
  • 70 g of hard cheese
  • salt, ground black
  • pepper to taste
100 min
340 kcal
 

Preparation:1. Cook hard-boiled eggs, cool, peel and cut into 4 pieces. Hard cheese grate on a fine grater.
2. To make the dressing. Garlic to clean, chop, 2/3 of the olives finely chop. Sour cream, cheese, garlic, sliced olives to combine and beat with a mixer. Add salt, black pepper, Tabasco sauce and mix well.
3. Chicken cut into pieces, salt and fry in olive oil until tender. Bread cut into cubes and fry separately in the remaining oil. Lettuce to wash. Dry and tear with hands into small pieces.
4. Chicken, lettuce, croutons, whole olives, eggs to combine, pour over dressing, stir gently and serve.
 

Salad with avocado and shrimp



 

For 2 servings

  • 250 g peeled shrimp
  • assorted leaf salads
  • 1 avocado
  • 3 tbsp lemon juice
  • 100 ml natural yoghurt
  • 2 tbsp sour cream
  • 0,5 tsp sugar
  • 2 tsp. sweet mustard
  • salt
  • ground black pepper
 
50 min
290 kcal
 

Preparation:1. Lettuce leaves to sort, wash, dry and tear into pieces of different sizes.
2. Avocado wash, peel, then cut in half and remove the seeds.
3. The flesh of the avocado cut into thin slices and to the flesh darkened, immediately sprinkle the bread 1 tbsp of lemon juice. Leave for 10 min.
4. To make the sauce. Yogurt mixed with sour cream, season with sugar, salt, sweet mustard and remaining lemon juice.
5. Shrimp, lettuce and avocado to combine, season with black pepper to taste and mix well.
6. Then put in a salad bowl. Cooked yogurt sauce to submit separately.
 

Salad with Turkey, vegetables and mushrooms


For 2 servings

 

  • 150 g fillet of Turkey
  • 1 pickled cucumber
  • 1/2 pod of red and yellow sweet peppers
  • 150 g canned mushrooms
  • 1/2 red onion
  • 1 bunch fresh cilantro
  • 30 g of olives
  • olive oil
  • 1 tsp lemon juice
  • salt, pepper
 
50 min
230 kcal
Preparation:

1. Turkey fillet boil in salted water until tender, cool and cut into cubes.
2. Sweet pepper to clear and along with the cucumber cut into thin strips, olives — rings, and red onion — half rings, mushrooms — plates. Cilantro washed and chopped.
3. To make the dressing. Olive oil mixed with lemon juice and mix with chopped coriander.
4. Cubes of Turkey breast to connect with the rest of the prepared ingredients of salad and mix well. The salad, decorate as desired.
 
 

Source: www.7dach.ru

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