Vegetable salads are excellent vitamin dietary dishes in which many components and minerals are useful for the vital activity of the human body. Salads are present daily on our table. Festive meals are not without them. They are served with meat and fish dishes.
In the summer season, when the appetite is absent due to the strong heat, such salads may well replace the main dishes. If crushed ice is added to a salad bowl at a hot afternoon, we get a dish with a cooling effect.
In winter, warm vegetable salads are gaining popularity.
Vegetable salads, due to the variety of cooking recipes and the abundance of ingredients used to create them, exist in an unlimited number of options. The important advantages of vegetable salads are their quick preparation and affordable price.
To create salads, vegetables are used in fresh, boiled, fried or baked form, as well as all sorts of greens.
Dressing salads can serve as sour cream, mayonnaise, olive or vegetable oil.
Prepare a great vegetable salad will help recipe with photos, followed by descriptions and comments, will help all who have the desire to pamper yourself a light savory dish.
Products for vegetable salad "Melange" is almost always in the refrigerator. If they are absent, then they can be purchased both in the market, and in the vegetable department of any supermarket, and in every vegetable shop.
In the photo: ingredients for the preparation of vegetable salad “Melange”:
- Cucumber - 2 pcs.
- Red tomato - 2 pcs.
- Black Tomato - 2 pcs.
- Bulgarian pepper - 1 pc.
- White onion - 1 pc.
- Soft cheese “Feta” - 150 gr.
- Vegetable oil - 2 tbsp. l
- Allspice - 2 gr.
- Paprika - 3 gr.
Recipe for cooking Melange vegetable salad (with photo):
The main ingredients in the “Melange” are vegetables.
It is made with soft feta goat cheese, which is sold in a salty solution. In this solution, it is very well stored in the refrigerator, so you can always have it at home for future use. Since the cheese is salty enough, you do not need to add salted salad. There is a definite plus in this: vegetables will not have time to expire juice before we serve them to the table.
Let's start with the bow. In order not to irritate the mucous membrane of the eyes during shredding, the knife must be moistened with cold running water more often.
Excess bitterness can be removed by adding a few drops of vinegar.
We will achieve the same effect if we pickle onions in mayonnaise.
Fresh cucumbers will be used without the skin.
Onions and cucumbers will be the first to go to a container in which we will mix products for the future dish. In size, it should be much larger than a salad bowl, in which we will put the prepared vegetable salad, then it will be convenient to mix the ingredients.
Juicy fleshy Bulgarian pepper, preferably red, with a shred of straw.
It is better not to cut parsley, but simply to tear the leaves from the twigs.
Pouring pepper and parsley straw into a bowl for salad, begin to chop the tomatoes.
Salad will look especially impressive if we add not only red tomatoes, but also a different color.
For example, yellow or black, as in the photo.
Extract a small piece of cheese from Rossol and cut it into cubes.
Send the cheese to the rest of the ingredients.
It remains to add pepper, paprika, vegetable oil and mix everything.
You can serve vegetable salad in a common salad bowl, in portioned bowl or wrapped in thin sheet pita bread.
