Spinach salad - guest come from the Middle East, to be precise - from Persia. Wonderful properties of spinach appreciated by the ancient, why do not we take advantage of this wonderful gift of nature? Unfortunately, in CIS countries salad with spinach is not as popular as in Europe or America, but every year it is gaining more and more prominent position with us. We advise you not to disregard such a useful and rich in magnesium, iron and protein meal.
Salad with spinach and radishes
Cooking Time - 20 minutes. For 4 servings you will need:
leaf spinach - 200 g
radish - 2 - 3 beam
orange - 1 pc.
orange juice - 50 g
Spinach loop through, wash, pat dry with a paper towel. Wash the radishes and cut into circles. Orange peel, divide into segments. In a bowl, place spinach, radishes and orange pulp. Pour the orange juice and the classic sauce "Vinaigrette".
To prepare the salad you need:
spinach - 400 g
bacon - 200 g
tomatoes (cherry possible) - 2 pcs.
soy sauce - 20 g
vegetable oil - 50 g
lime juice or lemon juice - 10 g
salt and ground black pepper to taste.
Spinach is suitable for both fresh and frozen. Frozen spinach thaw and squeeze out the water. Fresh spinach, wash, slice and place on heated pan with vegetable oil.
Then finely chop the bacon and place in the pan. Spinach and bacon fry over low heat, until the acquisition of emerald spinach and sustainable pleasant aroma of bacon.
Tomatoes wash, cut into wedges or slices of medium size, put in a salad bowl and pour the soy sauce. Put the tomatoes on top of the heated spinach with bacon. Then mix lemon or lime juice and soy sauce, add salt and black pepper to taste. Serve the salad to the table warm.
Salad with spinach and cheese
Very rich, useful, and most importantly delicious salad. To make it, you will need:
spinach - 250 g
mozzarella or suluguni - 200 g
Eggs - 4 pcs.
sour cream - 3 tbsp. l.
lemon juice - 2-4 hours. l.
salt - to taste
ground black pepper - to taste
Wash the spinach well under running water. Then dry in a colander or on a towel. After spinach dried out, separate the leaves from the stems. Small leaves can not rip, tear necessarily large for some parts of the hands, because in contact with the metal spinach leaves darken and spoil the appetizing dishes.
Put the eggs cook. After boiling, the eggs should cook 7 - 10 minutes. Do not forget to put the cooked eggs in cold water. We recommend that you separate the yolks from the whites, cutting in half the eggs. Yolks can crumble in the hands of spinach and whites cut into cubes and add them to spinach. If the leaves of spinach old and rough, you can blanch. This is done as follows: dip the leaves in boiling water, then in cold water. The quality of the taste of spinach will not change, but the leaves are tender.
To prepare the sauce, mix sour cream with the lemon juice, add salt and black pepper to taste. Now slice the cheese into cubes one centimeter thick. Mix cheese with spinach, eggs and season the sauce. Toss the salad and let it brew for 30-40 minutes.
Salad is not only lives up to its name in terms of taste, but also contains the minimum number of calories, which is very important. To make this representative spinach salad we need:
fresh spinach - 70 g
Tomato - one large
Quail eggs - 4 pcs.
for the sauce:
sour cream - 2 tbsp. l.
lemon juice - 2 h. L.
white pepper to taste
salt to taste.
Choose the soft leaves of spinach. If spinach leaves old or coarse, it problanshiruyte them. After selecting leaves, spinach, rinse and dry. Tear off the stems and leaves hands rip into pieces of medium size and half the leaves destined for the salad, put on the bottom of the salad bowl or dish.
Tomato wash and cut into cubes, lightly prisolit and lay on the spinach, tomatoes, sprinkle on top of spinach. Meanwhile, boil the eggs and clean the eggs, cut in half or in quarters. Arrange in a circle around the egg salad in a salad bowl or on a platter.
To prepare the sauce, mix sour cream with lemon juice, add salt and freshly ground white pepper to taste. Pour on top of spinach salad sauce, stirring is not necessary. Serve!
Salad "Greek spinach"
Of course, we all often enjoyed such a lovely salad as "Greek". But few people know that there is one of its kinds with spinach. We invite you to surprise your friends and family Salad "Greek spinach." To prepare this recipe you will need:
lettuce - ½ head of cabbage
spinach (cut leaves) - 50 g
tomatoes (sliced) - 3 pcs.
Cucumber - 2 pcs.
onions (sweet) - 1 pc.
sweet green pepper - 1 pc.
cheese varieties (or better Feta Feta cheese) - 200 g
pitted black olives - 12 pcs.
fresh herbs marjoram - 50g
For the lemon sauce you will need:
olive oil - 3 tbsp. l.
lemon juice - 1 tbsp. l.
salt and ground black pepper to taste.
Lettuce, spinach, oregano, and rinse well. Salad and marjoram cut into strips. Spinach leaves detach from the stems and tear hands on pieces of medium size. If spinach leaves rough, they can problanshirovat (first dip in boiling water for a moment, then very cold water - this will give the leaves softness and palatability will not change).
Onion wash, peel and cut into thin rings or half rings optional (although originally they were cut into rings). Pepper wash and clean the seeds and stalks, then slice into thin half-rings (the pepper will be softer). Remove the cheese curds if feta cheese, let it drain, then cut into medium-sized cubes. Blocks do not have to be small, as in the original cheese salad served large piece, and breaks his hands in the dish. If you use cheese varieties, then just slice it into cubes of medium size, no more than one centimeter in width.
To prepare the lemon sauce, mix olive oil, lemon juice, a little green marjoram, salt and ground black pepper to taste, then let brew for 7-10 minutes the sauce. Combine lettuce, tomatoes, spinach, cucumbers and pepper in a salad bowl. Then top with sliced cheese, olives and sprinkle with marjoram (olives can be cut into thick rings). Fill salad with lemon sauce and serve.
This spinach salad is very hearty and healthy, and most importantly delicious. To prepare this recipe you will need:
lentils - 100 g
vegetable marinade - 200 ml
chili (dried) - 1 pc.
thyme (dry) - 1/2 hour.
Spinach (leaves) - 200g
apple (sour) - 1 pc.
apple cider vinegar - 2 tablespoons. l.
sour cream - 2 tbsp. l.
sunflower oil - 3 ct.l.
tomato - 2 pcs.
apple cider vinegar - 1 ct.l.
lemon juice or citric acid - 10 g
salt and white pepper - to taste.
To begin, prepare a vegetable marinade. Vegetable pickles are sour-sweet, sour and spicy - we fit sweet and sour marinade. The main ingredients of vegetable marinade - a vinegar, sugar, salt and spices. Citric acid is attached marinade sweet and sour taste. The basis for the marinade will Sweet Peppers, onions and tomatoes.
To do this, wash the peppers, remove the seeds and the stalk, then cut into small cubes. Tomato wash and cut into small slices, and onion half rings. All the ingredients are salt and place on a preheated pan with vegetable oil. Stew over low heat 10 to 15 minutes, then pour in a mixture of one tablespoon of vinegar, a teaspoon of sugar, 10 grams of salt and five grams of citric acid. Stir and simmer over low heat, stirring constantly. Prepare the vegetable marinade.
Rinse the lentils and mix it with vegetable marinade. Pre lentils desirable to rinse several times under cold running water, and then soak in cold water for 15-20 minutes, so that it softened and faster to cook. Add the washed and purified from the seeds and the stalk, chilli and thyme, then cook over medium heat for 40-45 minutes with the lid closed.
Spinach, rinse thoroughly, then separate the leaves from the stems and dry them. Apple must be washed, cleaned of seeds and core, cut into 4 pieces and cut into strips. After lentils is ready, mix it with spinach and apples, then arrange on plates. Tomatoes wash and remove the base and then cut into small cubes. Remove chili lentil and connect it with tomato. Pour the mixture of tomato and chili, on top of lentils mixed with apples and spinach. Slightly prisolit and add freshly ground white pepper to taste.
To prepare the sauce for the salad, mix apple cider vinegar, sour cream, salt and freshly ground white pepper, add the vegetable oil and let stand 5-7 minutes. Then thread the salad and serve. Bon Appetit!