5 Vegetable Salad recipes from france *

egetarians like salads, that have vegetables as their mains ingredients. You can
cook useful and hearty vegetarian and Vegetable Salad quickly and easily. A
vegetable seafood, a variety of nuts and seeds, greens, fruits and spices will
emphasize the taste of the dishes.

Vegetable Salad with Nuts and Dried Fruits


Ingredients

  • 1 beetroot
  • 1 carrot
  • 5-7 walnuts
  • 10-15 dates
  • 2 tbsp. raisins
  • 40 g honey
  • 1 bunch lettuce
  • 30 ml olive oil

Directions

  1. Wash and boil the beets and carrots. Cool, then peel.
  2. Clean walnuts and break into medium pieces. Then, wash discard pits and, grind. Wash the raisins and lettuce.
  3. Place the dates on a deep plate and drizzle with vegetable oil.
  4. Then, add the honey and mix well. Put prepared raisins and walnuts on a plate.
  5. Cut beetroot and carrot into medium-sized pieces. Finally, add the chopped lettuce.
  6. Mix ingredients well. Add salt or spices as desired.


Warm Vegetable Salad with Grains


Ingredients

  • 1 carrot
  • 1 bell pepper
  • 2 stalks of celery
  • 1 bunch green onions
  • 1 cup quinoa seeds
  • 100 g Adyghe cheese
  • dried basil
  • dried thyme
  • lemon juice
  • olive oil
  • salt
  • ground black pepper

Directions

  1. Rinse quinoa in the cold water, then boil the seeds in two cups of water until ready.
  2. While the quinoa boils, peel and cut carrots into large rounds.
  3. Fry in olive oil in a pan on medium heat. After five minutes, add washed and cut celery and pepper to the pan.
  4. Add the dried basil and thyme and the vegetables, cook until aromatic.
  5. Add the boiled quinoa, lemon juice, and salt and pepper to taste to the pan and
    remove from heat. Then, transfer the mixture to a dish and garnish with crushed
    green onions and grated Adyghe cheese.

Salad with Potatoes and Capers


Ingredients

  • 500 g young potatoes
  • 2 stalks of celery
  • 2 green onions
  • 3 tbsp. capers
  • 0.5 cups of mayonnaise (preferably home)
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. mustard
  • salt
  • ground black pepper

Directions

  1. Wash and peel the potatoes. Cover with cold water, add a tablespoon of salt and
    cook until easily pierced with a fork. Let the potatoes cool down.
  2. If desired, cut the potatoes into pieces. In the meantime, wash, peel and slice the celery.
  3. Wash, peel and chop onions. Add cooled potatoes to a deep dish.
  4. Then, add celery, onions, and capers. Season the dish with mayonnaise, apple cider vinegar, mustard, salt, and black pepper.

Vegetable Salad with Baked Zucchini and Pepper


Ingredients

  • 1 medium zucchini
  • 1 bell pepper
  • 5 yellow cherry tomatoes
  • 1 clove of garlic
  • 150 g feta cheese
  • lettuce
  • olive oil
  • balsamic vinegar
  • dried basil and thyme
  • salt
  • ground black pepper

Directions

  1. Salad Wash pepper. Then, grill for 15-20 minutes. Put pepper in a bag, tie and allow to
    cool for 15 minutes. Once cooled, wash and cut pepper into strips.
  2. Cook stripes on the grill for 10 minutes.
  3. Wash and cut cherry tomatoes into quarters. Cut feta cheese into cubes. Tear or chop lettuce.
  4. Put lettuce, pepper, zucchini, tomatoes on a plate.
  5. Add dressing. Garnish with feta cheese.

Dressing

  1. Mix olive oil and balsamic vinegar, sprinkle with ground pepper, herbs, and
    chopped garlic.

Carrots and Seaweed Vegetable Salad


Ingredients

  • 100 g carrots
  • 100 g pickled seaweed wakame
  • 4 cherry tomatoes
  • 25 ml soy sauce
  • 25 ml water
  • 1 tbsp. sesame
  • 0.5 tsp. lemon juice
  • 0.5 tsp. sesame oil
  • 0.5 tsp. sugar
  • 0.5 tsp. starch

Directions

  1. Salad Wash and peel carrots. Then grate carrots with a medium grater.
  2. Mix wakame with grated carrots.
  3. Wash cherry tomatoes and cut in half.
  4. Add tomatoes to carrots and seaweed.
  5. Add salad dressing, stir, and garnished with sesame seeds.

Dressing

  1. Heat the water and add sugar.
  2. Thicken the mixture with starch. Add soy sauce, sesame oil and lemon juice.

enjoy your day


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