Delicious Salad For One-two-three

In this article, learn more about Delicious Salad For One-two-three. Let's start with the lighter vegetable salads that most women love..

Let's start with the lighter vegetable salads that most women love. These salads can be eaten daily. A great addition to the second course. In this case, men do not refuse.

Salad "Vitamin"

 

Ingredients:

100 g of white cabbage, 4 cucumbers, 3 carrots, a bunch of dill, a pinch of sugar, salt to taste, ground black pepper to taste, a spoonful of apple cider vinegar, 2 tablespoons of olive oil.

 

Wash vegetables and greens, peel and wash carrots. Discuss. Chop the cabbage and remember a little with your hands with salt. If the cabbage is young, then you do not need to crush it. Grate carrots for Korean carrots. Cut cucumbers into quarters. Prepare the dressing: Combine vinegar, olive oil and sugar. Dress the salad and season with salt to taste.

Greek salad has long won hearts. And of course, it is prepared for one-two-three.

Greek salad"

 

Ingredients:

120 g feta cheese or cheese, 4-5 tomatoes, 2 cucumbers, 1/2 red onion, 50 g olives, 1/4 lemon, a spoonful of olive oil, a pinch of pepper.

 

Clean the onion. Wash tomatoes and cucumbers. Pat dry with paper towel. Slightly larger than a regular salad, cut cucumbers and tomatoes. Onion cut into half rings. Place vegetables in a large salad bowl, drizzle with lemon juice and olive oil.

 

Mix with salad spoons. Lay out on a platter. Top with diced cheese and olives. Pepper to taste. If the cheese is not very salty, then salt to taste.

Well, now three quick and satisfying salads that you can safely serve for dinner. As a dressing, you can use not only mayonnaise, sour cream or Greek yogurt is perfect.

Salad of crab sticks with corn and cheese

 

Ingredients:

200 g crab sticks, 150 g cheese, 300 g canned corn, a small bunch of green onions, a small bunch of dill, mayonnaise to taste.

 

Cut the crab sticks into small pieces, grate the cheese on a coarse grater. Chop the greens, and drain the brine from the corn. Mix everything and season with mayonnaise to taste.

Salad with canned tuna

 

Ingredients:

200 g canned salad tuna, a spoonful of mayonnaise, red onion, garlic clove, one petiole celery, salt to taste, ground black pepper to taste, a spoonful of lemon juice, 4 olives (for serving), 2 cherry tomatoes (for serving).

 

Drain the brine from the tuna, remember with a fork. Peel the onion, wash and cut into thin half rings. Cut the celery into pieces, chop the garlic.

Combine the ingredients, sprinkle with lemon juice, pepper and salt. Serve on a toast or slice of baguette with a slice of tomato and an olive.

Salad with sausage and tomatoes

 

Ingredients:

150 g of smoked sausage or ham, 3-4 tomatoes, 40 g of hard grated cheese, a clove of garlic, salt to taste, a pinch of ground black pepper, a few sprigs of parsley.

 

Wash the tomatoes, pat dry and chop coarsely. Cut the sausage into small sticks. Grate the cheese on a fine grater, chop the garlic and parsley. Mix everything in a salad bowl and season with mayonnaise to taste. Salt and pepper.

Warm salad with beans and champignons

 

Ingredients:

200 g of frozen green beans, 200 g of fresh champignons, onion, two clove of garlic, 3 tablespoons of olive oil, salt to taste, sesame seeds for serving.

Frozen beans do not need to be defrosted first. Wash mushrooms and dry. Peel onion and garlic, wash. Heat the olive oil in a frying pan and sauté the diced onion. Cut the mushrooms into thin slices and add to the onion. Fry 3-4 minutes. Next, send garlic and beans to the pan. Cook for 4-5 more minutes, stirring occasionally. Salt to taste. Put the finished salad on a dish and garnish with sesame seeds.

Bon appetit!