Vegetable Salad. Variations of delicious dishes

Vegetable salad is one of the favorite dishes, which contains a large amount of minerals and vitamins. It can have a beneficial effect on the stomach, promote a better digestion of any food, as well as the assimilation of carbohydrates, fats and proteins.

The tradition of preparing a salad of vegetables appeared among the ancient Romans, who began to add honey, endive, onions and olive oil. Further culinary recipes became more complicated, due to the availability of all the ingredients. Currently, there is a huge number of them and cooking options. Moreover, there were salads from fresh vegetables, cooked, baked, and also hot food was very popular. They are usually served as a delicious side dish or snack.

Salad from baked vegetables is obtained with a special aroma, moreover, it is better to cook them not in the oven, but on a fire or a grill. Take two kilograms of aubergines, tomatoes, onions and sweet peppers. All vegetables should be cleaned, as usual. Do not in any case cut them into pieces. Bulgarian pepper bake for ten minutes, then put in a bag and leave for about twenty minutes. Then get it, peel it off carefully and cut it with a knife. Then bake all other vegetables to such a state that they are externally charred. It will take about fifteen minutes. Then carefully remove the skin and cut with a knife. Mix all the ingredients, again well cut them with a knife or grind with a blender so that a uniform mass is obtained. Blend the mixture to a boil, stirring constantly a salad of vegetables. At the very end, add ten crushed garlic cloves and a slice of butter. You can serve this snack in a cold and hot way.

Salad from boiled vegetables

It is necessary to put two carrots, four tubers of potatoes, five small beet roots into the water. Boil them until ready, cool and peel. Then start cutting them into small cubes. First, the beets, mix it with olive oil, then add the rest to it. Cut into the same pieces three pickled cucumbers and a large sweet onion. Stir the ingredients, adding to them a can of canned peas.

The most common restaurant salad from vegetables is a plate with vegetables. Make it very simple at home. Simply need to beautifully and figuratively chop the peppers, cucumbers, radish, tomatoes and any other vegetables. Then it is unusual to spread them on a plate, sprinkle a little, add onion and greens, sprinkle with half a lemon juice and olive oil.

An excellent addition to vegetable salads can be nuts. Five juicy tomatoes to wash and cut into thick half-rings, a bunch of lettuce finely chopped, and a hundred grams of olives, five cloves of garlic, greens and half a glass of nuts chop. Stir all ingredients, add butter and lemon juice. Next, place the salad on a beautiful dish and sprinkle with a small amount of grated Parmesan. The dish is fresh, nutritious and high-calorie.

Unique in taste is a warm salad of green beans. You will also need salted cheese (200 grams), ten peeled garlic cloves, half a glass of kernels of walnuts or almonds and any fragrant oil. You can cook it very quickly. Wash a kilogram of beans, tear off the tails. Next, pour the pods into boiling salted water, boil for twenty minutes. Drain the water, put the grilled cheese to the beans, crushed cloves of garlic and crushed nuts. Fill with oil and mix. Serve the salad immediately, hot, but you can also chilled.

Bon Appetit!