Garlic Salad: For Vegetarians and Meat Eaters. A selection of recipes for the most delicious garlic salads

Garlic Salad: For Vegetarians and Meat Eaters. A selection of recipes for the most delicious garlic salads

Aromatic spicy garlic is one of the most popular vegetables in our kitchen. It is used for making soups, borscht, vegetable puree, various main courses, pastries, salads. Especially vividly the nature of garlic appears raw. Only one slice can turn a dull bland dish into an original and amazingly tasty one.

Garlic Salad - General Cooking Principles

Salad with garlic will appeal to vegetarians and meat eaters, lovers of cheese and eggs, nuts and vegetables. You can combine garlic in a salad with almost all products and any dressing: mayonnaise, sour cream, butter, vinegar. Any slice of cheese, sausage, boiled potatoes in combination with garlic can instantly turn into an express version of a light snack.

Salad anticipates the main meal, and therefore should be light and whets the appetite. This problem is ideally solved by garlic. The general principle of cooking is mixing shredded ingredients with fresh garlic or grated through a press. Heat-treated vegetable for salads is not suitable. Boiled or stewed, the garlic loses its sharpness and sharpness, especially valuable in a salad, acquires a sweetish taste.

There are countless recipes for making garlic salad. Grater, garlic, fantasy and five minutes of free time - that's all that is required to prepare this simple, but very appetizing, tasty and healthy dish.

Salad for the winter with garlic from substandard cucumbers

The simplest way to recycle a crop of overripe or simply substandard cucumbers is to prepare a winter salad from them. Having mixed cucumber slices with garlic, horseradish, vodka and marinade, you can make your family happy during the whole winter with an inexpensive but very tasty salad.


• kilogram of cucumbers;

• 150 ml of vinegar 9%;

• three cloves of garlic;

• half a cup of sugar; • two tablespoons of mustard;

• a large spoonful of salt;

• a small piece of refined horseradish;

• litere of water.

Cooking Method:

Prepare cucumbers: wash thoroughly, cut off the thick yellow skin, remove the seed part.

Add salt and 12 hours in a cold place to highlight the juice. You can just put the dishes with cucumbers in the refrigerator for the night.

Juice drain, cucumbers cut into medium-sized slices.

Prepare banks.

Lay layers of cucumber slices, interspersed with horseradish and garlic.

Boil the water with mustard, sugar, vinegar.

Pour the cucumbers in the marinade and put the jars in a pot of boiling water in the neck for sterilization. Sterilize half-liter and liter glass jars for 20 minutes, three-liter half hour.

Roll up and sue down the neck under a thick blanket.

Winter salad with garlic “Spicy tongue”

Winter salad with garlic and eggplants “Spicy tongue” has a spicy taste and magical aroma. Make it easy and fast. Such a snack is sure to decorate the winter table.


two kilograms of eggplants;

• a pound of bell pepper;

• a pound of carrots;

• two hundred grams of onions;

• head of large garlic;

• half a cup of vinegar 9%;

• a large spoonful of salt;

• two large spoons of sugar;

• teaspoon ground black pepper;

• 150 ml of sunflower oil;

• two liters of water for the marinade.

Method of preparation

Wash vegetables, peel.

Cut eggplants into small cubes.

Peeled peppers cut into small strips.

Onions or shallots cut into half rings.

Dense juicy carrots rub long thin sticks, as for Korean carrot.

Within 10 minutes, boil the eggplants, put in a colander.

Chop garlic in a press or finely chop with a knife.

Prepare the marinade by boiling water with oil, vinegar, black pepper, coarse salt and sugar.

Stir the vegetables, put into the pan, pour the hot marinade and simmer for ten minutes.

Arrange the salad from the jar and sterilize as described above. Cork, cool and rearrange for storage in a dark, rather cold place.

Salad with cheese and garlic

Salad with garlic, cheese and eggplants “Italian morning” has an original taste and can replenish the treasury of recipes of any hostess. Eggplants will add refinement to the dish, cheese - spiciness, and garlic and herbs - a wonderful aroma.


• three large eggplants;

• 150 grams of hard or semi-hard cheese;

• two cloves of garlic;

• two medium bell peppers;

• five tomatoes;

• one hundred grams of any greens;

• salt;

• spoon of butter.

Cooking Method:

Peel eggplants, cut into slices or slices, fry in boiling oil.

Tomatoes choose fleshy, cut into rather thin sticks.

Bulgarian pepper to get rid of seeds and partitions, wash, cut into strips.

Finely chop cilantro, dill, parsley.

Finely grate cheese, chop garlic.

Spread the salad in layers, slightly spitting each layer.

The first layer - eggplants, sprinkled with garlic and cheese.

The second layer is tomatoes and greens.

Before serving, the salad needs to “rest” for half an hour in the refrigerator.

Salad with cheese and garlic (original)

The original taste is different salad with garlic, cheese and egg. Tenderness and satiety will give pickled green peas to the dish, spicy and fresh - green onions.


• 300 grams of semi-hard cheese (“Dutch”, “Russian”, “Estonian”, etc.);

• three eggs;

jar of pickled green peas;

• three cloves of garlic;

• one hundred grams of green onions;

• half cup mayonnaise;

• salt.

Cooking Method:

Cut the cheese into thin sticks or straws.

Egg crush cubes.

Shred onion very finely.

Grate the garlic.

Mix all the ingredients by adding half a can of green peas (or the whole jar if you want), mayonnaise, and salt.

Stir, put in a salad bowl and serve immediately.

Tomato salad with garlic

The simplest salad can be made from tomatoes and garlic, simply by combining them and seasoning it with mayonnaise. If you fill the salad with garlic and tomatoes with fragrant unrefined sunflower oil, you will get a dish called “Kuban Sun”. A more nutritious version of this dish will turn out if you add a little cheese. The number of ingredients can be arbitrarily changed. Ingredients:

• five medium ripe tomatoes;

• one hundred grams of Gouda cheese;

• two cloves of garlic;

• two spoons of mayonnaise;

• salt.

Cooking Method:

Cut tomatoes into cubes or “garlic”.

Peel and chop the garlic.

Coarse grate cheese.

Mix everything, add a little salt, season with mayonnaise and serve immediately.

Tomato salad with garlic (light)

A lighter option is obtained if you replace mayonnaise with sour cream, and cheese - with seasonal greens. Such a garlic salad will be surprisingly good with meat or pasta.


• four tomatoes;

• three cloves of garlic;

• a bunch of favorite greens;

• one hundred grams of sour cream;

• salt.

Cooking Method:

Wash the fleshy tomatoes, chop them into slices or slices if desired.

Dusted and dried greens finely chopped and poured into tomatoes.

Finely chop or grate the garlic, add to the bowl.

Mix everything, fill with sour cream and immediately send to the table.

Beet salad with garlic

A delicious and healthy salad can be made from garlic, beet, walnuts and prunes. Salad with garlic and beetroot “Vitamin bomb” can be fed to their home or served for the holiday table.


• two large boiled beets;

• two cloves of garlic;

• five prune stuff;

• one third cup of peeled walnuts;

• two spoons of mayonnaise.

Cooking Method:

Boiled beets, large or medium grated, can be finely chopped.

Prune thoroughly with boiling water. It should steam out an hour or two. Drain water, finely chop prunes that are swollen.

Grind walnuts in a mortar or rolling pin.

Combine all ingredients and chopped garlic, mix.

Season the salad with mayonnaise and serve.

Beet salad with garlic (classic)

The classic version of the salad with garlic and beets is prepared in just a minute. If you replace the purchased mayonnaise with sour cream or homemade mayonnaise sauce without vinegar, then you can offer this salad to children. Ingredients:

• two beets;

• two cloves of garlic;

• one hundred grams of cheese;

• two spoons of mayonnaise;

• salt.

Cooking Method:

Bake washed beets in foil at a temperature of 200 degrees. Cooking time depends on the size of the root. Another option is to simply boil the beets in water or cook in a double boiler.

Peel the cooked beets, grate small or medium.

Grind the garlic.

Grate the cheese.

Stir beets, cheese and garlic, add essence, season with mayonnaise.

Carrot Salad with Garlic

A fresh and light salad with a subtle nutty note is made from garlic and carrots. It looks very festive on the holiday table.


• three carrots;

• two cloves of garlic;

• six walnut nuts;

• two spoons of mayonnaise;

• salt.

Cooking Method:

Dry the nuts in the oven, grind in a mortar or grind with a rolling pin.

Peel and grate carrots.

Mix carrots, nuts, chopped garlic, a little salt, add mayonnaise.

When serving, you can decorate with nut sprinkles.

Carrot salad with garlic (hearty)

A more substantial version of the salad with garlic and carrots “Amber Spray” will delight you with a spicy note of ginger and thyme. More sharp taste will be given by dry mustard powder, the refreshing sourness - natural lemon juice.


• two medium carrots;

• three cloves of garlic;

• one egg;

• four spoons of sunflower oil;

• half a lemon;

• half a teaspoon of ginger powder;

• half a spoonful of dry mustard powder and black pepper;

• dried thyme or basil;

• pinch of sugar and salt

Cooking Method:

Grate carrots and garlic.

Squeeze a spoonful of lemon juice.

Prepare the salad dressing. Mixer to beat the egg, pouring in a drop of vegetable oil. Continuing whipping, add lemon juice, sugar, pepper, ginger and thyme, mustard powder. When the sauce becomes homogeneous, stop beating.

Mix carrots with garlic, a little salt, season with cooked sauce.

Eggplant Salad with Garlic

Eggplants and garlic are good not only in the form of winter blanks. Of these, you can cook a quick salad, which is sure to love the whole family. Serve a salad with garlic and eggplants can be to rice, meat or baked vegetables.


• four eggplants;

• half a cup of peeled garlic;

• a few peas allspice (can be removed from the recipe);

• Bay leaf;

• half a cup of vegetable oil;

• as much vinegar 9%;

• tablespoon of sugar;

• a teaspoon of salt;

• glass of water.

Cooking Method:

Washed eggplants cut into small slices, salt and set aside for twenty minutes. Salt neutralizes the eggplant bitterness and makes excess moisture separate.

Prepare the marinade by adding vinegar, sunflower oil, sugar, spices and salt to boiled water. Optionally, you can add to the marinade cloves. After one or two minutes of boiling, the marinade should be removed from the heat.

Grind the garlic.

Rinse the eggplants, dry on a paper napkin and fry quickly on a hot frying pan.

Mix the fried eggplants with garlic, pour the marinade and leave until everything is cool.

Drain the liquid, decorate the salad with greens and thin onion rings.

Eggplant salad with garlic (with sweet pepper)

A more interesting taste of a salad with garlic and cormorants is obtained by adding to it Bulgarian pepper and tomatoes. A juicy, savory dish can be offered to guests.


• three eggplants;

• two tomatoes;

• two bell peppers;

• one medium bulb;

• spoon of vinegar;

• two cloves of garlic;

• half a spoonful of sugar;

• salt pepper;

• oil for the pan.

Cooking Method:

Peppers of different colors (if possible) cut into thin strips.

Dense fleshy tomatoes cut into thin half-rings.

Onion cut into transparent rings. If possible, replace the usual onion with shallot.

Eggplants thinly cut into half rings or straws, salt and leave for half an hour, so that the juice is separated. Drain the juice, dry the eggplants and fry them quickly in the oil.

Put the eggplants on a napkin to get rid of excess moisture and fat.

All vegetables mixed in a deep salad bowl, season with pepper, vinegar, sugar and salt.

Garnish with finely chopped seasonal greens and serve immediately.

Potato salad with garlic

The hearty spicy salad with garlic, potatoes and apples has an unusual taste. The best recipe for making the original vinaigrette is simply not to be found.


• two potatoes;

• one hundred grams of sauerkraut;

• one hundred grams of salted or pickled mushrooms;

• one beet;

• five prunes;

• two salted cucumbers;

• one sour apple;

• five cloves of garlic;

• favorite greens (parsley, cilantro);

• salt and pepper;

• dressing for dressing.

Cooking Method:

Cook potatoes and beets, finely chop into cubes.

Grind mushrooms and cucumbers.

Soaked in boiling water prunes finely chopped with a knife.

Peel an apple from skin, seeds, cores, thinly cut into sticks or straws.

Skip the garlic through a press or chop with a knife.

Sour cream and mayonnaise to make a light sauce.

Mix all the ingredients, dress with sauce, decorate with dill, parsley and serve in portioned vases.

Salad of zucchini with garlic

Fans of bold experiments and unusual dishes can prepare the salad “Original”. The most common zucchini in combination with white wine, egg and salami is able to pleasantly surprise and delight with truly original taste.


• half a large zucchini;

• medium bulb;

• three cloves of garlic;

• two spoons of butter;

• half a cup of white dry wine;

• 150 grams of salami;

• four eggs;

• salt and pepper.

Cooking Method:

Peel half of the zucchini from skin, internal fibers and seeds, cut into small cubes.

Chop onions and garlic.

Put the vegetables in a well-heated pan, fry for a few minutes, then pour over the wine and simmer until the liquid evaporates. Boil eggs, peel and cut into large rings.

Cut salami into straws.

Salt the cooked vegetables, put into the dish, decorate with egg and salami on top.

Garlic Salad - Tips and Tips

  • All cheese-based salads should be sent to the refrigerator for half an hour. This dish will get tastier.
  • Any variant of salad with vegetables, cheese and garlic can and should be supplemented with new ingredients: crackers, pickles, olives, nuts.
  • Salad benefits from an interesting serve. Cheese-based dishes look great in tartlets and are very tasty in pancakes. They can stuff eggs or tomatoes. This dish will acquire a special charm.
  • A more interesting taste is obtained in salads with garlic and baked vegetables. It is not necessary to fry eggplants, weighting salad fat. Vegetable can be baked in the oven.
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