The benefits of greenery, all possible combinations of various green ingredients do not have to convince anyone, it's kind of an axiom does not require proof. One of the simplest and most popular salad - a salad of green onions. They know about it all, and cook, without exaggeration, in every family.
It is especially in demand in the early spring, when our body, exhausted beriberi, in dire need of fresh greens. Very good mix of lettuce, but the king of the table in this period, of course, green onions. After all, in addition to vitamins, minerals, green onions contain volatile, has a devastating effect on the disease-causing microbes.
Such beneficial properties of green onions play an important role in a variety of respiratory diseases that often attack weakened after the winter the body. often remain after the winter infections. It is useful to use a bow when vitamin deficiency, so to cover the daily requirement of vitamin C, enough to eat at least 100 grams of green onion.
Precautions should be treated with this product for people with diseases of the gastrointestinal tract. There are, of course, possible, but in small quantities.
We recommend that if possible on a regular basis include in your diet are salads, and so they will not get tired, give as recipes that will diversify the menu of your family.
Salad with eggs and green onions
Ingredients:
300 grams of green onion
3-4 eggs
150 grams of sour cream
salt, sugar, vinegar
Cooking method:
Bow bust, remove the damaged feathers and rinse thoroughly. Dry with a paper towel.
Cook hard-boiled eggs, it will take 8-10 minutes.
Green onions cut and folded into a bowl. Season with salt, sprinkle with sugar (a little), lightly sprinkle with vinegar - just a few drops. Carefully and gently bow trample hands or a fork. Hacked Add eggs, stir, pour the cream and stir again. Salad with egg and onion ready.
Salad of green onion with egg and cheese
Ingredients:
300 grams of green onion
3 hard boiled eggs
150 grams of cheese (Russian or something like)
clove
100 grams of sour cream
50 grams of mayonnaise
salt
Cooking method:
Bow bust, remove the damaged parts and wash thoroughly. Drain with a paper towel. Chop onion, salt, a little trample. Add chopped egg and grated cheese. Mix the sour cream and mayonnaise, add the garlic mashed with salt. Dress the salad.
Salad of eggs, scallions and cheese - the perfect light, yet quite satisfying dish that can be eaten for lunch or dinner.
Salad with cod liver oil with egg and green onion
Ingredients:
Bank cod liver
3 hard boiled eggs
100 grams of green onion
tablespoon lemon juice
salt to taste
Cooking method:
Cod liver removed from the jar and gently crushed. Stir in washed and finely chopped green onions and sprinkle with lemon juice. Add chopped egg and mix. If necessary, you can prisolit.
Green salad
Ingredients:
leaf lettuce
small white onion
100-150 grams of green onions
tablespoon lemon juice
2-3 tablespoons of vegetable oil (preferably olive)
one boiled egg (for decoration)
teaspoon of honey
teaspoon of mustard grains
parsley, dill, cilantro
salt pepper
Salad disassemble the leaves, wash and dry. Onion peel and finely chop. Chives sort, wash and dry. Cut feathers. Greens wash, dry and chop.
Lemon juice mixed with honey, butter, salt, pepper and mustard and whisk lightly.
Lettuce break hands, mix with onions, sprinkle with chopped herbs and pour over the dressing. Garnish with egg, cut into slices.
Note: The dressing will still piquant, if you add to it a little garlic.
Cook vitamin salad green onion and be healthy!
We recommend that read: Liver cake
Contents:
Salad "in haste"
Salad "Original"
Salad "Hot"
Salad with beets and potatoes
Probably the benefits of beet is not worth telling - it is known to all, without exception. And here are some original ways of how to prepare a salad of beets with prunes and walnuts, by the way probably will. For this salad is not only very tasty, but also useful.
Salad "in haste"
This salad is most prevalent - almost any hostess periodically prepares it. But to ignore this recipe can not be. To make it, you need the following ingredients:
400 g of beet
50 grams of shelled walnuts
50 g of mayonnaise or oil for refueling
50 g prunes
1 tablespoon honey
Boil the beets and cool. While beets will cool down, you must grind the walnuts - pieces should not be more than 0, 5 cm. Prunes must also be crushed. Pre-cleaned beets need to grate and add to it walnuts, prunes and honey. Got a lot of stir well and refrigerate at least an hour - this salad should be served to the table cooled. That is why it is most popular in the warmer months. You must fill salads just before serving.
Salad "Original"
If you and your household are fans of unusual and original dishes, you should try to cook the next salad. Serves 4 salad you need:
500 g of beet
2 tbsp. tablespoons vegetable oil
Salt
1 pinch of sugar
ground black pepper
0, 1 liter of apple juice
50 g of lard
100 g shelled walnuts
300 g of green salad
20 g prunes
2 young bulbs
2-3 tbsp. tablespoons of apple cider vinegar
1 tsp. Soft mustard
4 tbsp. tablespoons vegetable oil
2 tbsp. Spoon cream
Beets Wash, peel and cut into small cubes. Cubes simmer over medium heat in vegetable oil with the addition of salt, sugar and pepper, pour the apple juice. Stew on low heat for 10 minutes, cool.
Salo cut across the strip, melt in a pan over medium heat. Very big chop the walnuts and add to fat. Salo and nuts for about 3 minutes, fry until crisp, spread on a paper napkin and cool.
Green salad, clean, wash well, dry. The bulbs are cleaned, cut in half and then cut into very thin rings. Beets, chopped prunes, green salad and onion mix gently. Apple cider vinegar mix well with mustard, salt, pepper, oil and cream. Before serving, mix the sauce with salad and again to taste the season. Salad, I sprinkle with nuts.
Salad "Hot"
In winter, the demand is very hot salad of beets. It is prepared simply and quickly, and the result exceeds the wildest expectations - the taste of the salad is amazing. To make it, you need the following ingredients:
500 g of beet
80 g walnuts
200 grams of prunes
100 g sour cream
5 cloves garlic
These ingredients enough for 5 - 6 servings of salad - it all depends on your appetite consumers. Therefore, you can change the number of components in its sole discretion. But be sure to save a proportion - otherwise the taste of the salad will change significantly. Wash beets and put the stew. However, if the use of the product for you beyond taste, beets can bake in the oven - it will retain more vitamins.
While cooked beets, wash and finely chop the prunes, using a blender chop walnuts. However, do not overdo it - do not turn them into chips. Garlic using chesnokodavilku chop and mix with walnuts and prunes.
When the beets cooked, peel it and grate. Then add all the remaining ingredients and mix thoroughly. It is important to evenly distribute the garlic - otherwise one spoon salad is too acute, and the other - lean. All you need to do quite quickly, until beets are not cool - salad should be warm. If you do not have time and beets cool, slightly warm it in the microwave. Thereafter, mix thoroughly and season with sour cream. On top of salad can also be sprinkled with chopped walnuts.
Salad with beets and potatoes
In that case, if you want to cook a hearty salad that can be used as a main course, try to cook potato and beet salad. To make it, you need the following ingredients:
5 medium-sized potatoes
500 g of beet
100 g walnuts
200 grams of prunes
5 cloves garlic
100 g sour cream or mayonnaise
Boil potatoes and beets until tender, peel. Do not forget that the beets cooked potatoes for much longer, so do not put them to boil in a saucepan. While the vegetables are cooked, chop the garlic, walnuts and prunes. After clean vegetables and grate them on a coarse grater. Mix all ingredients and season the salad. Sprinkle with walnuts.
