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Leek and carrot salad with mayonnaise

Leek and carrot salad with mayonnaise

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I cleaned the leek, removing the outer sheets, then chopped it finely. I cleaned the carrot, then shaved it with a small grater.

I mixed the leeks with the squeezed carrot juice, with mayonnaise (from an egg), mustard, salt, pepper.

I obtained the salad with fresh bread.

Simple and delicious !!!

From the given quantities come out about 300 g of salad, about a suitable bowl, enough for a small family of 2 people.

Good appetite!!


A salad that is commonly served at festive meals (and not only) in Bessarabia. Basic characteristics: the carrot should be cut with a special grater, coming out about the shape of the match and the indispensable ingredient: coriander seeds, which give this salad its unmistakable taste. The salad can be made more sour / sweet / salty, according to taste, but the coriander flavor cannot be missing. Orienting myself according to the recipe posted by Lena and using the new grater that I also received from her (thousands of thanks, Lena!), I made this salad to our taste.

500 g carrots
1 tablespoon honey
2 tablespoons vinegar
3-4 tablespoons oil (I put olives)
4 cloves of garlic
1 teaspoon without the tip of ground coriander seeds
1/2 teaspoon ground black pepper
1 teaspoon salt

Carrots are washed, peeled if necessary, and given through a special grater. I don't have a food processor, but I suspect there should be a type of grater with which you can get the carrots out of shape. They should be long and thin fissures, about the thickness of matches.
Add honey, vinegar, oil, crushed garlic, ground pepper, salt and finally, ground coriander seeds (I crushed them in a mortar). It tastes and still matches the taste with what you feel is needed. Let the carrot soak for a few hours in the cold, preferably overnight. This salad goes perfectly with steaks, but it is very good and eaten plain on bread.
It can also be prepared from beetroot.

The best recipes for delicious salads and snacks at the birthday party

In the wife's family he takes over the arrangements for decorating the festive table. The host first thinks about the menu in detail and then begins to prepare for the holiday. To prepare the salad leaves a lot of time, but these cold snacks are festive table decor. Salads called "Jack de Capercaillie" Very popular for home guests enjoyed, "Obzhorka", "Star", with ingredients of meat, potatoes, cabbage, beans, tomatoes, cheese.

Light and cheap salads, without meat and mayonnaise

Tomatoes in the "Greek" salad play a dominant role, so they must be ripe, high quality, without white inner core and damage to the surface. It is better to cook the dish in the summer, when at the height of seasonal vegetables, because it will prove very delicious at this time. Another surprise guest to help light the original spicy salad with unusual taste for our daikon latitude.

  • 2 bell peppers
  • tomato
  • cucumber
  • 20 g of lemon juice
  • 90 g telemea cheese
  • 1/2 red onion
  • 90 g of olives
  • salt and pepper
  • 2 sprigs of basil, oregano
  • 40 g of olive oil.

Cooking process steps:

  • Cucumbers, finely diced tomatoes.
  • Cleanse the sweet pepper from the core, cut into rings.
  • onion cut into thin peeled rings.
  • All prepared vegetables mix, add olives.
  • The cheese is cut into cubes, spread in the center of mixed vegetables.
  • Sprinkle the salad with spices and herbs.
  • What makes the pouring, mixing lemon juice, olive oil, pour tied with vegetables.
  • Place the basil leaves on top of the vegetables for decoration.

  • 02 kg of daikon
  • 02 kg of cucumbers
  • 2 small boiled eggs,
  • 100 g cream
  • salt
  • 2 twigs of dill.

Step by step instructions prepare snacks:

  • Boil the eggs.
  • Wash the cucumbers, massage them on a grater, put the cucumber mixture in a separate bowl.
  • grilled eggs.
  • Wash daikon, peel, grate.
  • In a specially prepared for Kremanki guests put layers of ingredients below, described scheme.
  • The first sets the cucumbers. They should be lightly soaked, pour the sour cream.
  • The next layer - eggs.
  • Ultima - daikon.
  • Exotic daikon satellite dish on top to decorate with a sprig of dill.

Exclusive salads with fish and seafood

Simple seafood salad will be a brilliant dish on your holiday table, if the guests present are not in a salad bowl or plate, and half a pineapple. This exotic form he will surely surprise the guests, and they will admire for a long time and the way of presenting his amazing dishes taste. A tuna salad on the table will be a real household success.

  • pineapple
  • 20 shrimp
  • On the rocket beam, green onions
  • 10 red cherries
  • olive oil
  • balsamic vinegar
  • salt and pepper.
  • Since the bowl will be in the pineapple, then the fruits must be chosen carefully. The peel of the fruit must be firm, soft and with a pleasant aroma. Pineapple plant should be thick and have a green color.
  • Pineapple Wash, dry and cut in half. Remove the meat from the halves so as to obtain a kind of bowl with a wall thickness of 1 cm.
  • Pineapple inside cut into cubes.
  • Boil shrimp. When it gets a pink tint, then drain the water, put a cool seafood.
  • Tomatoes cut into 4 equal parts.
  • All ingredients are cut, place in a salad bowl. its content salt, pepper, season with balsamic vinegar and olive oil.
  • nutritious salad ready Put in half a pineapple, garnish with arugula and green onions.

  • tone canning jar
  • red cherries 150g
  • 2 boiled eggs,
  • 2 bell peppers and cucumber
  • 500 g of cottage cheese
  • 10 g lemon juice, 10 grams of olive oil, spices.

Food preparation guide:

  • Tuna meat to break into pieces.
  • Diced chopped cucumbers, tomatoes, bell peppers, and eggs.
  • Mix the chopped ingredients with pieces of fish.
  • Season with oil, lemon juice and spices.

Good salads with mushrooms

Mushrooms are an excellent ingredient for tasty food. Unusually, the original on the holiday table will highlight a salad blow "Lesnaya Polyana". This dish should be ready by 10:00 at the beginning of it, so it had time to infuse. In the "Poiana Forest", in harmony with the taste of mushrooms, beef tongue, cheese. But, the original look of the salad is sure to be enjoyed by guests.

  • 350 grams of ham
  • beef tongue
  • 4 boiled eggs,
  • 300 grams of mushrooms and cheese
  • mayonnaise
  • small tomatoes
  • 1 olive oil
  • bouquet of green onions and parsley.
  • Beef wash the tongue, peel, scrape with a knife. Then boil without the by-product salt 2:00, and then add the spices and boil for 2:00. Ready to remove the tongue, rinse with water, peel.
  • The eggs are cleaned. Rub yolks on a grater with small holes. Grate proteins separately.
  • Harness cut into long pieces.
  • Tongue cut in such a way as ham.
  • Wash mushrooms and cut into large cubes and fry in a pan in oil.
  • rub cheese.
  • To decorate a lettuce cook chopped onions, olives to make bees and tomatoes - Ladybird.
  • On a large dish flat layers spread the products in the following order, each layer of mayonnaise spread:
  • I layer - language
  • layer II - mushrooms
  • layer III - shaved protein
  • layer IV - grated cheese
  • layer V - ham
  • VI layer - grated egg yolks.

  • 300 grams of mushrooms
  • 3 onions
  • 3 pcs. chicken
  • vegetable oil
  • 3 carrots
  • 100 grams of fried peanuts
  • salt
  • Bay leaves
  • pepper
  • mayonnaise.

Instructions for preparing squirrels:

  • wash the fillet, put the meat in a bowl with water and bay leaves and cook for 40-60 minutes. Then remove the chicken and cool.
  • Onions cut into half rings, boil until soft, but not fried. Add salt and pepper. Cools.
  • Carrots are clean, grilled, put in butter until soft. Add similar spices that put in the onion.
  • Sliced ​​mushrooms, fry, put spices.
  • Cut the nuts.
  • chicken pieces, mix with mayonnaise.
  • Put the salad on a huge white pot (or in a mold unfolded for baking) layers:
  • 1st layer - onion, sprinkled with peanuts
  • The second layer - fillets with mayonnaise, sprinkle with walnuts on top
  • The third layer - mushrooms, peanuts
  • Fourth layer - carrots, garnish with greens on top, nuts.

Chicken salad with festive

With chicken, there are several delicious salads. Some of them are very nutritious and high in fat, ideal for treating half of the male guests at the festival. This type of vessel "Sunflower". And others are light dietary properties and. That dish is an orange salad. It successfully combines citrus, chicken and low fat sauce. This dish will go on "Hate!" For girls who watch their numbers.

  • 1 pc. oranges, apples, cucumbers
  • 100 g of chicken
  • 45 g of grated cheese
  • 40 grams of unsweetened yogurt
  • salt.

Step by step cooking instructions:

  • Peel an orange, grate it and slice it.
  • Peeled apples, cut into strips.
  • Cook the fillets in salted, cold water, cut the meat into strips.
  • Cucumbers cut into rings and a half.
  • All components mix, season with yogurt.
  • This dish is sprinkled with cheese.

"Sunflower" salad

  • 250 g chicken breast
  • 300 g button mushrooms
  • onion
  • 3 boiled eggs,
  • mayonnaise
  • 150 g of cheese
  • Bank of olives
  • olive oil
  • garlic.

  • A piece of cut pieces, fried, cold.
  • mushrooms and fried onions in olive oil.
  • Eggs, grilled cheese separately.
  • Spread the salad on a serving platter, grease each layer with mayonnaise and sprinkle with chopped garlic.
  • First, put on a plate chopped chicken, then mushrooms and onions, then eggs and grated cheese on top.
  • decorate the olive salad top in halves.

What new summer salads in a hurry

From July to August it opens a special opportunity to create culinary masterpieces. A large number of fresh vegetables now allows you to experiment and invent new recipes. Summer salads are characterized by high saturation of vitamins. How to cook a holiday meal with fresh vegetables? With all your favorite tomatoes, radishes, cucumbers, onions and ham make a great meal in a "Romance" salad.

  • 200 grams of ham
  • 10 red cherries
  • 200 g of cucumber
  • 10 ridichi
  • 1 leek
  • 40 oil
  • greenery
  • 10 vinegar
  • salt
  • black pepper.
  • Ham, wash cucumbers cut into sticks.
  • Cherry cut into quarters, radishes - circles, leeks - and then rinse with cold water, semi-rings and fill it with boiling water for 5 minutes.
  • green chop.
  • Mix garlic, oil, vinegar, salt and pepper.
  • All components mix the chopped salad, full season.

In summer, autumn have a great opportunity to prepare vegetable salad, fortified feta cheese. This combination makes the antenna particularly tasty and nutritious. White cheese, as a kind of cheese, includes a very large number of useful components. It is full of vitamins B, E, A, therefore, this component is ideal for summer salads.

  • Romaine bean salad leaves
  • 1/2 sweet orange pepper
  • 120 g of cheese
  • 100 g of cucumber
  • 200 g of tomatoes
  • Red onion
  • 1/2 lemon
  • vegetable oil.

Step-by-step instructions for the hostess:

  • Tomatoes cut in half, and then the plates.
  • Pepper cut into strips, onion - thin semi-rings.
  • Cut the cheese into cubes.
  • Lettuce picks hands, put in à la carte dishes.
  • Connect on a separate plate prepared tomatoes, cucumbers, peppers, onions, pour the vegetables covered with lemon juice, oil.
  • The mixture is placed in a vegetable bowl on lettuce leaves.
  • On top of the vegetables to put cheese cubes.

Vegetables and fruits salads for children

Young children and school children, along with adults like to sit at the holiday table, but all dishes for a meal are suitable for children. For younger guests, you need to prepare a special menu of useful food for them. children's salad of fruits and vegetables - a good option to create small guests and their parents, a good mood. Below are recipes for fruit and vegetable salad.

  • All vegetables, fruits, wash, grill.
  • Put layers of apples, cucumbers, carrots. Each layer of sour cream water translates.

  • orange
  • 2 tablespoons. l. affine
  • 1 tbsp. l. oatmeal
  • apples
  • yogurt.

The process of creating dishes

  • Wash fruit, peel, cut into small cubes.
  • Mix fruit with cereal, pour yogurt.
  • Decorate with blueberries.

Carrot - 50 recipes

Cooking recipes with carrots for any fad: salad, cake, saute or soup, etc.

Housewives buy carrots of "semi-long" and "long" varieties for the winter. The first variety is sweeter, more fragrant and more fragile. The "long" variety has a light orange color, is juicy, with a pleasant aroma and is used especially for soups and creams.
Tip: in the case of a concentrated soup with cow bone, it is not used core. Apart from the fact that it does not give it much taste, it is not economical either. So they will choose for soups carrot from the "flake" variety, which is more consistent, ie heavier, harder and juicier.
It is a nutritious vegetable, easily digested, fights constipation and strengthens eyesight, especially the carrot juice that can be obtained with the juicer. It is rich in vitamin A. Carrots are served as a garnish for meat, skewers or as a salad. The healthiest is to eat it raw and in the form of juice.

FREE Naturist Treatments

1.1 Vegetable soup: Finely chop 3 medium onions, 0 carrot root, a medium leek, a small celery, the middle of a lettuce, a few leaves of cabbage created. Fry in 40 g of butter, onion and leek, then add the carrots and celery until soft. Add 1 1/2 l of meat or vegetable juice and set aside after the first boil. After 20 minutes add the cabbage and salad. Season with salt and sprinkle with chopped parsley (4 servings)

1.2 Leek and potato soup:Cut 4 beautiful leek threads into pieces and simmer in a pan with 40 g butter. Set aside 3-4 small potatoes, which are washed in cold water and wipe with a towel to lose starch. Put in a saucepan over the leeks and add 1 1/2 l of juice to give meat or vegetable soup. Season with salt and add a tablespoon of fresh sour cream (4 servings)

1.3 Cauliflower soup:Peel a medium cauliflower, wash it, break it into small bunches and bring it to a boil in boiling salted water. Separately we have 11/2 l of vegetable soup or meat in which the boiled cauliflower is put and it is kept to give 2-3 more boils. Serve with chopped green parsley (4 servings)

1.4 Spinach soup: Choose 1/2 kg of spinach, wash in plenty of water, boil in salted water. Separately brown a medium onion with 40 g of butter and mix the boiled and drained spinach. Pour 1 1/2 l of meat or vegetable soup and bring to a boil together. (4 servings)

1.5 Mushroom soup: Finely chop 2 beautiful onions and fry in a pan with 40 g butter. Peel a squash, grate it and squeeze the juice. Mix with onions and add a few tablespoons of meat (or vegetable) juice, simmering over low heat. Add a pinch of salt and let it boil for a few minutes with 1 1/2 l of meat or vegetable juice (4 servings).

1.6 Tomato soup: Wash 3/4 kg of tomatoes. Cook 1 small onion in 40 g (1 tablespoon) of butter, add the tomatoes cut in half and let it simmer over low heat. Pass through a sieve and add 1 1/2 l of meat or vegetable soup, season with salt and add 2 tablespoons of grated svaiter and add 2 more boils. (4 servings)

2.1 Lettuce: for 2 beautiful green salads, prepare a sauce of a little lemon juice that is rubbed with a tablespoon of oil, add salt, a little pepper, tarragon, chopped green parsley. Rub everything well and put the salad paste 1/2 hour before the meal. You can also add a raw yolk to the homogenization of the lemon with the oil. (4 servings)

2.2 Salad with sour cream sauce: Wash the salad, prepare the sauce from 2 tablespoons of sour cream that is mixed with a little lemon juice, salt, pepper, green parsley and finely chopped tarragon. Mix with salad 1/2 hour before serving. The same goes for dandelion stalks, endives, green beans and boiled cauliflower (4 servings)

2.3. Cauliflower salad with mayonnaise: Boil the cauliflower bouquets. Make mayonnaise from 2 yolks, a teaspoon of wood, 1/2 cup (75 ml) meat juice and a pinch of salt. Place the composition in the bowl on a bowl with hot water (not on fire) and beat until thickened. When it is ready, add the lemon juice. Place the cauliflower on a plate, pour the sauce and put the lettuce around it. (4 servings)

2. 4 Artichoke salad: Choose 4 beautiful artichokes, boil and serve with a sauce made of: salt, pepper, parsley, dill, tarragon, oil, lemon well homogenized. (4 pots)

2. 5 Russian salad: boil separately with a little salt: 1 carrot, a small celery, 200 g green beans, 1 small cauliflower broken into bunches. Cut the vegetables into cubes, mix with 2 large salads cut like noodles, place on a plate, put bouquets of cauliflower around and cover with mayonnaise sauce (prepared like cauliflower) (4 servings).

Salad with celery and carrot

There are many kinds of salads in this big world, some simpler, others more complicated, but when you meet one as simple as this, but very tasty and healthy. and why not, at anyone's fingertips, you become a fan. I know, you're going to say she's not really healthy if she has mayonnaise. and I answer that you can minimize the unwanted effects by making at home
mayonnaise, from fresh eggs, a few tablespoons of oil, 1-2 tablespoons of cold water and finally add lemon juice, so that it looks more like a dressing than mayonnaise. it can't be simpler anyway. aaa, and one more thing, to serve it for lunch, I accompanied it with grilled chicken breast. and the result was a tasty meal ready in max 30 minutes.

- celery - 2 smaller or one larger
- carrot - 3-4 may larger
- a juicy lemon
- 2 eggs - one boiled and one uncooked
- oil - a few tablespoons for mayonnaise

Top 7 most delicious salads, which are prepared in 10 minutes! A wonderful selection, which saves you from any situation!

Salads are one of the most popular appetizers. Rich in colors and flavors, they often serve as a decoration of the holiday table. If you want to diversify your daily menu, start with an original salad. We present below the top 7 best delicious salad recipes. The main advantage is that they are prepared amazingly simple and in just 10 minutes. Just choose your favorite recipe and enjoy your free time with your loved ones.

Recipe No.1 & # 8211 Salad with smoked salami


-1 small box of canned corn


1. Wash and peel the carrot. Put it through the large grater.

2. Put the cheese through the large grater. Cut the salami into straws.

3. In a bowl, mix the carrot with the cheese, salami, corn, crushed garlic and mayonnaise.

4. Season with salt and ground black pepper. Mix well. Decorate with greenery.

Recipe No.2 & # 8211 Layered French salad



1. Peel and chop the onion. Pour boiling water into the onion bowl and leave for a few minutes. Drain well.

2. Place the salad in layers as follows: onion, mayonnaise, 1 grated apple, mayonnaise, 2 grated boiled eggs, mayonnaise, 1 carrot given through a small grater, mayonnaise, grated cheese. Repeat the layers once more, starting with the grated apple.

Recipe No.3 & # 8211 Salad with salami and vegetables


-cabbage (plain or Chinese)


1. Chop the cabbage. Peel an onion and cut it in half.

2. Chop the cucumbers and salami straw.

3. In a bowl, mix the cabbage with the cucumbers, salami, onion and mayonnaise. Match with salt and ground black pepper. Stir.

Recipe No. 4 & # 8211 Smoked chicken, apple and pineapple salad


-300 g smoked chicken breast

-250 g of canned pineapple


1. Cut the chicken breast into straws. If desired, you can use any smoked chicken, preventively deboned.

2. Wash and peel the apples. Remove the spine with the seeds and cut them into straws.

3. Cut the canned pineapple. If desired, you can use fresh pineapple.

4. In a bowl, mix the meat with the apples, pineapple and mayonnaise. Match with salt and ground black pepper.

Recipe No. 5 & # 8211 "Mystery" Salad


-salami (salami or to taste)


1. Beat the eggs with the starch and a pinch of salt. From the mixture obtained, fry 5 small pancakes. Let them cool and cut them well.

2. Wash and peel the carrot. Pass it through the grater for the Korean carrot.

3. Grate the cheese in the same grater. Cut the salami into thin straws.

4. In a bowl, mix the egg pancakes with the carrot, cheese, salami, crushed garlic and mayonnaise. Refrigerate the salad for 30 minutes.

Note: The amount of salami must match that of the carrot.

Recipe No.6 & # 8211 "One Minute" Salad


-100 g of breadcrumbs (white bread)

-1 packet of melted cheese


1. Wash the tomatoes and cut them into straws. Grate the melted cheese (from the freezer).

2. Wash and chop the greens. Peel a squash, grate it and squeeze the garlic.

3. In a bowl, mix the tomatoes with the greens, melted cheese, garlic and breadcrumbs. Add the mayonnaise and mix.

Recipe No.7 & # 8211 Chicken and squid salad



1. Boil the chicken breast in a saucepan with water and salt. Let it cool. Unwrap the meat along the fibers.

2. Boil the squid for 3 minutes. Let them cool. Clean them and cut them into thin straws.

4. In a bowl, mix the chicken with the squid, cheese and mayonnaise. Match with salt and ground black pepper. Stir.

Note:Use the ingredients in a 1: 1 ratio.

Egg salad & # 8211 classic recipe

Egg salad & # 8211 classic recipe: easy to make. Quick to do. Cheap to do. Tasty, extremely tasty and to everyone's liking. With this recipe you go safe when you want to make something delicious but that won't keep you standing for a long time, something that will be made almost by yourself. You will become a fan after the first tasting, guaranteed. Perfect for both a festive meal and a casual lunch at the office.

  1. Boil the eggs. Clean and chop them.
  2. In a large bowl, combine them with mayonnaise (not bought, but made in just 3 minutes according to the simple recipe here) and mustard. If you don't like the recommended amount of mayonnaise / mustard, you can adapt it to your taste.
  3. Add spices, mix well. Add the finely chopped onion (you can put any onion you want, of course, but the red one is the most suitable)
  4. Cover and put in the fridge until serving (it is best to let it sit for a while, so that the flavors blend better).

Other delicious recipes where you can use eggs:

3.5 / 5 - 2 Review (s)


1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/4 tablespoon garlic powder
1/4 tablespoon tarragon
1/4 tablespoon parsley
1/4 tablespoon dill
1/8 tablespoon pepper
Combine all ingredients in a jar, cover and shake well. Serve as a sauce for any salad.

1 kg leek
250-300 skim yogurt
2-3 tablespoons vegetable mayonnaise
The cleaned leek is cut into 6-7 cm long pieces which are then boiled for 50 minutes in boiling water, slightly salted, until it softens well. Strain and leave in a strainer until cool. Press a little with your hand, to drain the water well, cut into 1 cm slices.
The mayonnaise sauce is prepared with yogurt, matching the taste to be as spicy as you want, add dill and parsley and mix with the leeks.
Arrange on a plate and garnish with olives and donuts.

3 medium tomatoes cut
2 tablespoons olive oil
1 tablespoon chopped basil (preferably fresh)
1 tablespoon lemon juice
1 clove of finely chopped garlic
salt and pepper (to taste)
Mix the spices and then add the tomatoes. Let the salad cool for 1 hour and then serve.

2 cucumbers cleaned and cut thin
1 sliced ​​bell pepper
3 medium tomatoes cut into slices
1 bunch of green onions
1 bunch of green garlic
1 bunch of parsley
1 dill bunch
3 cloves of garlic
3 tablespoons olive oil
1/4 cup lemon juice
salt and pepper (to taste)
Combine the spices and leave them to cool for an hour. Mix the vegetables and then add the sauce.
Leave it to cool for another hour and then serve.


2 green salads
2-3 gulii
3 cucumbers
a radish connection
1 onion
vinegar (or lemon juice)
salt and pepper
Wash the salad, drain and cut the fidelita. Cucumbers and radishes are cleaned, washed and cut into thin slices. The goulis are cleaned and put on a large grater.
Mix everything and add chopped onion scales, oil, vinegar, salt and pepper to taste.

1 celery
1 black radish
1 green salad
1/4 sweet cabbage
1 carrot
3-4 apples
1-3 boiled potatoes
salt and pepper
2 tablespoons mayonnaise
a little lemon juice
Grate all the vegetables and apples on a grater, add salt and let it sit for 1/2 hour. Cut the hot potatoes into small cubes, add salt and mix with a little oil. After 10-15 minutes, put the potatoes over the vegetables, add the mayonnaise mixed with the mustard and the lemon juice.
Mix everything well and place on a plate garnished with lettuce.

1 lettuce (or, better, the same amount of spinach)
2-3 chopped tomatoes
1-2 chopped cucumbers
6-8 cut radishes
1/3 cut celery
1 bunch of green onions
1 bunch of green garlic
salt and pepper (to taste)
4 tablespoons lemon juice
3 tablespoons olive oil
Mix the salad ingredients, prepare and pour the sauce.
Mix well and then serve.


2 endive
2 loose ties
it preserves corn
3 tablespoons vinegar (lemon juice)
3 tablespoons chili sauce
salt and pepper
2 tablespoons oil
2 tablespoons chopped parsley
Cut the endive, the radishes and add the drained corn. In a bowl, mix vinegar, salt, pepper and oil.
Add the salad ingredients and mix.

300 g carrots
200 g sauerkraut
a thread of leek
2 teaspoons oil
dried thyme
10-15 olives
Grate the carrots and mix with the chopped sauerkraut, sliced ​​leeks, oil, olives and ground thyme.
Put everything on a salad bowl and decorate with dill or parsley.


1 cup whole uncooked rice
3/4 cup carrots, grate
1/2 red onion, finely chopped
1 cup celery, grated
1/2 cup pumpkin, grated or finely chopped, lightly cooked
1 medium red bell pepper, finely chopped
1/2 bunch parsley, finely chopped
1/2 cup vegetarian mayonnaise, no fat
5 tablespoons lemon juice
1-1 / 2 tablespoons dry dill or 3 tablespoons fresh, chopped dill
1/4 teaspoon black pepper
1-2 teaspoons of Dijon mustard
Boil the rice until it softens and then drain the rest of the water. In a large bowl, mix the rice with the vegetables. Separately, mix the dressing components and pour them over the composition with rice and vegetables. Mix everything again and leave in the fridge for at least an hour, or overnight, to allow the flavors to penetrate.

1 boiled broccoli cut into small pieces
1/2 cup chopped boiled potatoes
1/4 cup finely chopped onion
1/3 cup chopped cheese
1 boiled egg cut
3-4 slices of lean ham
3-4 tablespoons of vegetable mayonnaise
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 clove of chopped garlic
Mix the ingredients and then leave the salad to cool for 1 hour.


1/2 kg of boiled potatoes
1 onion
2 scrambled eggs
5-6 moon radishes
1/4 kg of spinach
1 teaspoon mustard
1/2 glass of mayonnaise sauce (1 tablespoon vegetable mayonnaise and the rest of the diet yogurt)
Boil the peeled potatoes, cut them into slices, mix in the salad bowl with the onion cut into scales, scrambled eggs and sliced ​​radishes, mustard.
Separately, pass the raw spinach through a mincer, boil until reduced, pass through a sieve and mix with the mayonnaise sauce.
This green sauce is poured over the salad in the salad bowl and served.

1/4 cup lemon juice (or apple cider vinegar)
2-3 tablespoons olive oil
1 dill bunch
1 bunch of parsley
2 gulii cut into thin slices
4 cucumbers
2 cloves of garlic
Salt and pepper (to taste)


2 green cucumbers
2 large apples
2 medium carrots
2 tomatoes
or lettuce
juice of 1 lemon
2 tablespoons oil
salt and pepper
Peel a squash, grate it and slice it into very thin slices. Carrots are washed, cleaned and put on the vegetable grater. Wash the lettuce and cut into small pieces.
All this is mixed with salt, lemon juice and oil and placed in a salad bowl.
Other suggestions:
Garnish with sliced ​​tomatoes.

3 large oranges, without seeds
1 large grapefruit
4 tangerines
2 green salads
the juice of an orange
2 tablespoons vinegar or lemon juice
2 tablespoons olive oil
salt and pepper to taste
1. Peel and slice the fruit.
2. Mix orange juice, vinegar, olive oil, salt and pepper.
3. Wash and break the salad. Place the salad in special bowls.
4. Mix the citrus with the sauce.
5. Distribute the citrus fruits in bowls and serve.

1 medium cauliflower, boiled
1/4 cup finely chopped onion
5 slices of lean ham
2 tablespoons vegetable mayonnaise
1 cup yogurt
1-2 tablespoons lemon juice
Cut the cauliflower, then the ham and mix them with the onion. Add the sauce and the salad is ready.

1 medium cauliflower
2 tablespoons oil
2 tablespoons vinegar (lemon juice)
salt and pepper
Wash the cauliflower, unwrap the pieces and boil in salted water. Strain and place in salad bowl.
Pour over it the oil mixed with vinegar and salt.


1 large cauliflower or 2 smaller ones
2-3 tablespoons oil
2-3 tablespoons vinegar (lemon juice)
1-2 teaspoons mustard
salt pepper
Cauliflower is cleaned, unwrapped in bunches, washed well, boiled in boiling salted water, taking care not to boil too much because it crumbles. When it is ready, drain it and put it in the salad bowl.
Separately make a thin mustard sauce with vinegar and oil, salt, pepper and finely chopped dill.
Pour the sauce over the cauliflower and serve.


1 cauliflower
4-5 carrots
4 tablespoons olive oil
juice from a lemon
salt and pepper
Boiled cauliflower is broken into pieces and mixed with grated raw carrots, then with oil, lemon juice, salt, pepper and chopped greens.
You can add chopped onion.

2 cups vegetable soup
3/4 tablespoon cinnamon
1/2 tablespoon ginger
1/2 tablespoon ground cumin
1/4 tablespoon saffron
1 cup couscous
1 medium carrot, cut into & # 189 cm slices
1 small red onion, cut into cubes of & # 189 cm
1 medium red bell pepper, cut into cubes of & # 189 cm
1 small cucumber, cut into cubes of & # 189 cm
1 small apple, cut into cubes of & # 189 cm
1/3 cup figs or dates, cut into pieces
1-2 cups chickpeas, canned or boiled
1/4 cup fresh lemon juice
& # 189 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
In a medium-sized saucepan, put together the soup, cinnamon, ginger, cumin and saffron. Add the couscous slowly, stirring constantly until boiling, for 1 minute. Then cover the pan well and remove from the heat, leaving for another 15 minutes.
After 15 minutes, mix the couscous with a fork and transfer to a bowl, allowing to cool. Then mix again, being careful not to loosen any formed lumps.
Add the carrot, pepper, cucumber, onion, apple, figs, chickpeas and mix.
In a small jar with a lid, add the oil, lemon juice, pepper and salt, put the lid on and shake well until mixed. Toarna dressingul peste salata si amesteca bine. Acopera bolul si pune compozitia la frigider cateva ore.
Salata se mai poate asezona cu mai multa zeama de lamaie, sare sau piper, dupa gust, inainte de servire.
Alte sugestii:
Aceasta reteta este absolut delicioasa. Incearca sa o faci pentru sambata seara, asa incat sa ai un meniu perfect, racoros, pentru o noapte fierbinte. Iti recomandam sa o servesti cu felii de rosii proaspete.

2 mere taiate marunt
2 capatani medii de telina, taiate similar
1 lingura de miere
1 tablespoon olive oil
1 lingura zeama de lamaie (sau otet)
1. Combina merele cu telina si pune deoparte.
2. Pentru a prepara dressing-ul, amesteca ingredientele ramase.
3. Adauga dressing-ul la compozitie si amesteca bine de tot.


4 morcovi mari
2 portocale sau 4 mandarine
1/4 ceasca maioneza vegetariana
Spala bine morcovii, curata-i si rade-i intr-un bol de sticla. Curata citricele, desparte-le in felii si taie fiecare feliuta in 3-4 segmente, in functie de marime. E bine sa le tai intr-un castronel, pentru a pastra si sucul care se scurge.
Combina 1-2 linguri de suc cu maioneza si amesteca totul usor, cu morcovii si citricele.
Este gata de a fi servita!
Alte sugestii:
Se pot adauga si alte fructe sau legume, ca de exemplu: varza, ardei grasi, mere, ananas, papaya, mango, banane, pere, alune si nuci, stafide sau afine uscate. Pentru sarbatori, aceasta salata creeaza o imagine foarte festiva


1 1/2 cesti apa
1/2 ceasca ceapa rosie, taiata marunt
1 lingurita sofran
1/2 ceasca rosii proaspete, taiate cubulete
1/2 lingurita chimion macinat
1/2 ceasca ardei verde, taiat
1 ceasca orez nefiert
1 lingurita patrunjel
1/3 dressing italian, fara grasime
1/4 lingurita ardei iute rosu, tocat (sau boia iute)
2 lingurite de boia de ardei dulce
2 cesti fasole neagra fiarta, sau din conserva, pusa la scurs
1. Combina apa, sofranul si chimionul intr-o cratita mai mare si pune la fiert. Adauga orezul, asteapta sa fiarba, da apoi focul la mic, acopera si asteapta in jur de 30 de minute, pana cand orezul devine moale. Scurge lichidul in exces si lasa orezul sa se raceasca, la temperatura camerei.
2. Combina dressingul italian si boiaua dulce.
3. Amesteca orezul racit, ceapa, rosia, ardeiul verde, patrunjel, ardeiul iute si fasolea. Toarna sosul deasupra si mai amesteca o data, pentru a patrunde in toate ingredientele.


the water
300 grame orez brun, de preferinta cu bobul lung
1 ceapa taiata marunt
1 lingura chimen macinat
3 lingurite praf de curry
75 grame suc de portocale
100 grame de caise uscate, taiate marunt
75 grame de stafide sau sultanine
Pune apa cu sare la fiert. Adauga orezul si lasa sa fiarba in jur de 30-40 de minute, pana cand orezul este moale.
Separat, inmoaie ceapa un minut in cateva picaturi de apa (ca sa eviti folosirea uleiului), adauga praful de curry si chimen si mai lasa 2 minute. Toarna si sucul de lamaie, si ia-le de pe foc, dupa inca un minut.
Pune orezul intr-un bol mai mare si amesteca bine cu sosul de mai sus. Adauga feliutele de caise si stafidele, cat orezul mai este cald inca, apoi sare si piper dupa gust, amesteca inca o data, pune un capac si lasa 2 ore, ca sa patrunda aromele.

1 ceapa, taiata marunt
1 catel de usturoi, pisat
3 1/4 cani de apa
1 1/2 ceasca orez brun cu bobul lung
1 lingura praf de curry
1 varf de lingurita piper alb
2 cesti broccoli, taiat buchetele mici
1 legatura de praz, taiat bucatele
2 rosii mari, taiate cubulete
1 tablespoon water
1 tablespoon soy sauce
1 lingura otet alb de vin
Pune ceapa si usturoiul intr-o cratita, cu ¼ ceasca de apa. Lasa sa fiarba 5 minute, sau pana cand se inmoaie ceapa, amestecand incet. Adauga apoi orezul, restul de apa, praful de curry si piperul. Mix. Cand incepe sa fiarba, redu focul la minim, acopera cu un capac si lasa 45 de minute.
Intre timp, fierbe broccoli intr-o cantitate mica de apa, sau in aburi, amestecand ocazional, pana cand se inmoaie putin, nu mai mult de 5 minute. Ia buchetelele de pe foc si pune-le intr-o sita, la scurs.
In momentul in care orezul este gata, ia vasul de pe foc si mai lasa 15 minute, fara sa amesteci. Apoi adauga broccoli, prazul si rosiile, amestecand foarte usor. Combina ingredientele pentru sos, toarne-le deasupra si mai amesteca o data.
Alte sugestii:
Aceasta salata se poate servi fie calda, fie rece.

spanac proaspat, taiat
4 catei de usturoi pisat
2 linguri de busuioc
2-3 linguri de seminte de dovleac (neprajite)
2 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper
Se incorporeaza ingredientele pentru salata, se toarne sosul si se amesteca.
Serve immediately.


500 grame spanac proaspat, curatat
usturoi tocat, de gust
2-3 rosii, taiate feliute
zeama de lamaie (otet)
ulei de masline, presat la rece
1. Pune spanacul tocat, rosiile si usturoiul intr-un bol, si presara cu sare.
2. Adauga 2-3 linguri de zeama de lamaie (otet) si cam aceeasi cantitate de ulei de masline.
3. amesteca pana cand spanacul se inmoaie putin. Gusta si vezi daca mai doresti sa adaugi sare sau zeama de lamaie.
Alte sugestii:
Foate simpla, aceasta salata savuroasa lasa fiecare aroma sa se prezinte singura! Serveste aceasta salata inainte de carne sau legume la gratar, ca fel principal.
Nota: Adauga cat usturoi doresti, pentru a imbunatati aroma!


3 cani de varza taiata
1/2 cana cartofi fierti taiati
1/2 cana de ceapa taiata fin
1/2 cana de ridichi taiate
1/2 cana de telina fiarta taiata
1/2 cana de maioneza vegetala
1/2 cana de iaurt degresat
1 tablespoon mustard
Amesteca varza impreuna cu celelalte legume. Amesteca ingredientele pentru sos si apoi adauga-le peste legume.

2 mere galbene
1 salata verde (sau spanac in aceeasi cantitate)
2 cartofi fierti taiati
1 ou fiert taiat
1/3 cana masline dietetice (fara sare) taiate
3 tablespoons olive oil
3 linguri zeama de lamaie
3 linguri mustar dulce
salt and pepper (to taste)


2 capatani de usturoi tocate marunt
2 linguri de maioneza vegetala
1/2 ceasca iaurt
1/2 ceasca sos de chili
1/4 ceasca rosii taiate
1 teaspoon mustard
2 tablespoons olive oil
piper, sare sau boia (dupa gust)
sucul de la o ceapa mica

2-3 cepe taiate
1 teaspoon pepper
1 legatura de patrunjel taiat
2 capatani de usturoi tocat
2 liguri de ulei de masline
salt to taste
Ingredientele se amesteca si se gatesc alaturi de pestele dorit.
Alte sugestii:
Desi foarte potrivit pentru peste, acest sos se mai poate adauga la salate, legume, paste, precum si la carnea de pui.


1 cup of water
2-4 linguri de vin alb sec
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove of garlic, crushed
1/4 lingura de mustar
cate 1/2 lingura de tarhon, busuioc, maghiran, marar sau patrunjel (in functie de preferinte)
Amesteca toate ingredientele in afara plantelor. Pune pe foc amestecul pana amestecul se ingroase, lasa-l sa se raceasca si apoi adauga plantele.
Se serveste ca sos pentru salate.
Alte sugestii:
Se serveste ca sos pentru salate.

1/2 cana de iaurt dietetic
1/2 cana de crema de branza degresata
2 tablespoons milk
2 tablespoons lemon juice
1/4 lingura menta uscata pisata
1/8 lingura sare
Amesteca ingredientele. Se serveste peste spanacul crud, taiat.
Alte sugestii:
Minunat de gustoasa! In plus, salata de spanac ar trebui sa iti devina o obisnuita, caci este extraordinar de bogata in vitamine si minerale.

6 linguri ulei de masline
6 linguri otet de mere
8 linguri mustar
1/4 ceasca de ardei iute rosu, taiat
1-2 lingurite de piper
2 linguri de maioneza vegetala
6 linguri de telina taiata
6 linguri de patrunjel taiat
3 linguri de ceapa taiata
Combina toate ingredientele si amesteca-le cu creveti. Lasa la rece timp de 1 ora.
Alte sugestii:
Se potriveste foarte bine cu creveti, dar poate fi servit si in alte combinatii, dupa gust

o ceasca orez, o conserva de ton in suc propriu, un castravete mic murat sau in otet, o jumatate de gogosar in otet, un pic de ceapa, sare, piper, o lingurita ulei de masline, marar.
Orezul se fierbe in apa cu sare cat sa ramana bobul destul de tare pentru a fi comestibil. Allow to cool.
Muraturile se toaca marunt, ceapa se taie feliute fine.
Se amesteca toate cu ton, ulei de masline, condimente si verdeata.
Dupa gust se poate aduga un strop de zeama de lamaie.
Alte sugestii:
Tonul in suc propriu se poate inlocui cu cel in ulei, in acest caz renuntati la uleiul de masline.

1/4 ceasca de ceapa taiata
2 heads of garlic
1 lingurita ulei de masline
sucul de la 5 rosii
8 frunze de busuioc proaspat, tocat
1 lingurita oregano taiat
1 teaspoon pepper
1 frunza de leustean, tocat
Caleste ceapa si usturoiul in uleiul de masline la temperatura medie. Adauga sucul de rosii si restul ingredientelor. Micsoreaza focul si amesteca in continuu.

1/3 cana de apa
1/2 cana de vin alb sec
1 pachet de supa-crema instant de ciuperci
1 legatura de patrunjel taiata marunt
Fierbe apa si vinul intr-o cratita. Adauga crema de ciuperci si patrunjelul si amesteca in continuu.
Se serveste ca sos pentru legume fierte.
Alte sugestii:
Se serveste ca sos pentru legume fierte.

Salata de cruditati cu cartof copt

Initial pusesem ca titlu Salata de cruditati, insa mi-am dat seama ca are in componenta si cartof copt, deci Salata de cruditati cu cartof copt.

Este racoroasa , usoara si foarte gustoasa. Merita facuta des. In functie de anotimp, se pot adauga legume de sezon.

  • 1 telina mare
  • 2 carrots
  • 2 mere zemoase si acrisoare
  • 2-3 tije de telina verde
  • 2 cartofi copti in coaja
  • 1 link parsley
  • salt pepper
  • 1/2 lemon

1. Se curata zarzavatul si se da pe razatoarea cu ochiuri mari. Ultima data radem marul, caci se oxideaza cel mai repede. Stropim cu zeama de la o jumatate de lamaie, adaugam sare si amestecam bine.