Vegetable Salad. Variations of delicious dishes
Vegetable salad is one of the favorite dishes, inwhich contains a large number of minerals and vitamins. It can have a beneficial effect on the stomach, promote a better digestion of any food, as well as the assimilation of carbohydrates, fats and proteins.
The tradition of preparing a vegetable salad appearedancient Romans, who began to add honey, endive, onions and olive oil. Further culinary recipes have become more complicated due to the availability of all ingredients. Currently, there is a huge number of them and cooking options. Moreover, there were salads from fresh vegetables, boiled, baked, and also hot food was very popular. They are usually served as a delicious side dish or snack.
Salad from baked vegetables is obtained with a specialaroma, moreover, cook them better not in the oven, but at the stake or grill. Take two kilograms of aubergines, tomatoes, onions and Bulgarian sweet peppers. All vegetables should be cleaned, as usual. Do not in any case cut them into pieces. Bulgarian pepper bake for ten minutes, then put in a bag and leave for about twenty minutes. Next, get it, peel off carefully and cut with a knife. Then bake all the other vegetables to such a state that they are externally charred. It will take about fifteen minutes. Then carefully remove the skin and cut with a knife. Stir all the ingredients, again well cut them with a knife or grind with a blender so that a homogeneous mass is obtained. Blend the mixture to a boil, stirring constantly a salad of vegetables. At the very end, add ten crushed garlic cloves and a slice of butter. You can serve this snack in a cold and hot way.
Salad from boiled vegetables
It is necessary to put two carrots into the water, fourpotato tuber, five small beet roots. Boil them until ready, cool and peel. Then start to cut them into small cubes. First, the beets, mix it with olive oil, then add the rest to it. Cut into the same pieces three pickled cucumbers and a large sweet onion. Stir the ingredients, adding to them a can of canned peas.
The most common restaurant salad fromvegetables - a plate with vegetables. Make it very simple at home. Simply need to cut beautifully and figuratively the Bulgarian pepper, cucumber, radish, tomatoes and any other vegetables. Then it is unusual to spread them on a plate, add a little salt, decorate with onions and greens, sprinkle with juice of half a lemon and olive oil.
An excellent addition to vegetable salads may benuts. Five juicy tomatoes to wash and cut into thick half-rings, a bunch of lettuce finely chopped, and a hundred grams of olives, five cloves of garlic, greens and half a glass of nuts to grind. Stir all ingredients, add butter and lemon juice. Next, place the salad on a beautiful dish and sprinkle with a small amount of grated Parmesan. The dish is fresh, nutritious and high-calorie.
Uniqueness in taste iswarm salad from green beans. You will also need salted cheese (200 grams), ten peeled cloves of garlic, half a glass of kernels of walnuts or almonds and any fragrant oil. You can cook it very quickly. Wash a kilogram of beans, tear off the tails. Further lower the pods into boiling salted water, boil for twenty minutes. Drain the water, put the grilled cheese to the beans, crushed cloves of garlic and crushed nuts. Refill with oil and mix. Serve the salad immediately, hot, but you can also chilled.