Besides classic combination cucumbers and tomatoes with sour cream, you can choose other, more complex and interesting vegetable salad bases. For example, add seafood, fish, legumes, herbs and other ingredients to them. Sometimes a vegetable salad is so interesting and tasty that it looks very organic on the holiday table.

Light vegetable salad without mayonnaise

You will need:

• fresh sorrel leaves – 50 g;
• tomato – 1 pc.;
• fresh strong cucumber – 1 pc.;
• bell pepper – half a pod;
• lime juice – 1 dessert spoon;
• red onion - half a head;
• vegetable oil– 2 dessert spoons;
• sea ​​salt.

Preparation:

1. Wash the young sorrel leaves, dry them, and chop finely.
2. Cut the pepper in half. Remove the stem and seeds. Chop the remaining part into strips.
3. Roughly chop the tomato along with the skin. Grind the cucumber in the same way.
4. Chop the red onion into thin half rings.
5. Mix all products in a wide bowl.
6. Pour a mixture of oil, lime juice and sea ​​salt. Mix.

Such salads without mayonnaise can even be added to the diet menu.

Greek salad with classic dressing

Ingredients:

• cucumber - 2 pcs. (large);
• tomato – 2 pcs. (with dense pulp);
• bell pepper – 1 pod (red or yellow);
• Crimean onion – 1 head;
• pitted olives – 20 pcs.;
• Feta (cheese) – 80 – 100 g;
• ground oregano – 0.5 small. spoons;
• quality olive oil– 3 – 4 dessert spoons;
• lime/lemon juice – 1.5 dessert spoons;
• salt and pepper mixture.

Preparation:

1. Cut cucumbers and tomatoes into arbitrary cubes. If vegetables have thick skins, you should remove them in advance.
2. Cut it the same way Bell pepper.
3. Chop the blue onion (Crimean) into thin quarter rings.
4. Cut large olives in half, leave small ones whole.
5. Combine ingredients and mix. Send them large cubes of cheese.
6. Beat the oil and citrus juice in a separate bowl. Add oregano, salt, pepper mixture.
7. Pour the resulting mixture over the salad.

You can additionally sprinkle the finished snack with a pinch of oregano on top.

With eggplants

Ingredients:

• blue eggplants – 2 pcs.;
• small cherry tomatoes - 1 full glass;
• juicy salad pepper – 1 – 2 pods;
• goat cheese – 200 – 250 g;
• salad onion - 1 head;
• seasonal greens – 1 bunch;
• garlic – 3 cloves;
• odorless oil - for frying;
• linseed oil(cold pressed) – 50 ml;
• lemon – ½ piece;
• classical soy sauce– 2 dessert spoons;
• dry herbs – 1 – 2 pinches;
• sugar – 1 small. spoon.

Preparation:

1. Wash and cut the “blue” ones into thin rounds. Sprinkle them with salt and leave for 1 hour. Wash the slices and dry.
2. Fry the eggplant pieces in a small amount of odorless oil. Place on paper napkins. When the slices have cooled, rub them with garlic or simply sprinkle with crushed product.
3. Cut the onion into smaller pieces, pour in the juice from half a lemon. Leave the vegetable to marinate for a quarter of an hour.
4. Cut the remaining vegetable ingredients into large slices.
5. Chop the goat cheese into neat and approximately equal-sized cubes.
6. Chop the greens randomly.
7. Mix all.
8. In a separate bowl, combine sugar, herbs, flaxseed oil, soy sauce and a few drops of lemon juice. The latter will allow you to do without additional salt.

Season the vegetable salad with eggplants with the resulting aromatic sauce.

Cooking with shrimp

Ingredients:

• ripe tomatoes – 150 g;
• fresh cucumbers – 150 g;
• peeled shrimp of any size – 150 g;
• Cheese cheese – 100 g;
• Iceberg (salad) – 100 g;
• cilantro – ½ bunch;
• olive oil, balsamic vinegar, salt for sauce.

Preparation:

1. Cook the shrimp until tender. If they are boiled and frozen, 3 to 4 minutes in boiling water will be enough. If previously untreated – 10 – 12 minutes.
2. Cut off the stems of the cilantro (you can throw them away), and finely chop the remaining leaves.
3. Cut cucumbers and tomatoes as desired. Chop the cheese into cubes.
4. Tear the salad with your hands.

Mix all. Season with vinegar, oil and salt sauce.

Salad with avocado and cucumber for the holiday table

Ingredients:

• fresh lettuce leaves - 1 small bunch;
• fresh cucumbers – 2 pcs.;
• ripe soft avocado – 2 pcs.;
• olives – ½ tbsp.;
• fresh dill - 1 bunch;
• olive oil – 2 dessert spoons;
• coarse salt.

The most delicious salads will be a great addition to lunch or dinner. They can include mustard, mayonnaise, walnuts, lettuce leaves, olives, canned food, etc. Check out our selection of interesting recipes.

Recipes for the most delicious salads

Salad with cucumbers and French mustard

Required Products:

Olive oil – 4 tbsp. spoons
- 45 ml balsamic vinegar
- salt
- onion head
- pepper, sugar - 2 tsp each.
- cucumber – 8 pcs.
- dill, parsley – 4 sprigs each

Preparation:

Chop the onion into half rings. For onions, make a marinade dressing: dissolve granulated sugar and salt in balsamic vinegar over low heat. Do not bring the mixture to a boil. Pour the hot onion over it and let it sit for a while. Chop the cucumbers into longitudinal, rather thin slices. Go around with a knife central part with seeds. Mix the pepper mixture, mustard and oil. Drain the marinade from the onions. Place cucumbers on plates, add salt, add onion, pour dressing, sprinkle with chopped herbs.

Salad with apples, beets, potatoes and sweet peppers

Required Products:

Potatoes – 4 pieces
- apple cider vinegar – 2.15 tbsp. l.
- chicken egg – 3 pieces
- sweet pepper, apple – 2 pcs.
- lemon juice - large spoon
- mayonnaise – 90 g
- a bunch of greenery
- Dutch cheese – 145 g
- salt – 1/35 tsp.
- a couple of pinches of pepper
- beets – 4 pcs.

Cooking steps:
Wash the potatoes and beets thoroughly, boil them in their skins (each type of vegetable separately). Cool the fruits and peel them. Chop the beets into strips, sprinkle with apple cider vinegar, and leave to marinate for 20 minutes. Cut the potatoes into strips. Boil hard-boiled eggs, peel them and chop into slices. Peel the apples, chop into strips, sprinkle with lemon juice. Chop the sweet pepper into strips and grate the cheese. Place all ingredients in layers in a salad bowl and add salt. Make the sauce: mix sour cream and mayonnaise, add chopped herbs, salt, pepper, stir and pour on top of the dish.

The most delicious salads with photos:

Salad with walnuts, anchovies and beets

Ingredients:

Young beets – 2 pcs.
- chives – 6 stems
- crumbly cottage cheese – 3 tbsp. spoons
- mix salad – a couple of handfuls
- a handful of walnuts
- olive oil - a couple of teaspoons

For refueling:

Orange
- half a lemon
- a handful of walnuts
- French mustard - a small spoon
- anchovies – 2 pieces

Cooking steps:

Pre-heat the oven. Wash the beets, wrap in foil, place on a baking sheet with salt, and bake. Squeeze 100 ml of juice from the orange. Pour the orange juice into a small saucepan and reduce by half. Make the dressing: place the walnuts in a mortar, add olive oil, grind, add mustard, add lemon juice, olive oil, grind, stir again, pour 4 tbsp through a sieve. spoons of boiled orange juice, stir again. Peel the baked beets, chop into thin slices, place in the dressing, stir, and let stand. Finely chop the chives. Combine with lettuce leaves, add beets and dressing. Break the remaining walnuts with your hands and decorate the salad. Sprinkle with grainy cottage cheese, drizzle with butter.

The most delicious salads - step by step photos

Cabbage salad with olives

You will need:

Celery stalks – 2 pcs.
- pitted olives – 15 pcs.
- sweet paprika flakes - tablespoon
- capers - tablespoon
- olive oil
- cauliflower– 700 g
- salt
- ground red pepper

How to cook:

Remove the top leaves from the cabbage head, cut off the hard stem, and divide the head into small leaves to get small inflorescences. Wash them, boil them in salted boiling water, after 7 minutes transfer to a colander, let cool. Chop the olives into slices. Cut the celery into slices. In a bowl, combine celery, olives and cabbage. Add pre-washed capers, sweet paprika flakes, sprinkle with red pepper and salt, season with olive oil, stir. Place the bowl in the refrigerator for 30 minutes.

Salad with cabbage, lentils and beets

You will need:

Chopped walnuts
- green lentils – 140 g
- lemon juice - large spoon
- ½ head of cabbage
- boiled beets
- olive oil

Cooking steps:

Wrap the beets in foil and bake in the oven. Pour water over the lentils and boil. Shred the cabbage. In a bowl, combine cabbage, lentils, beets, add nuts. Season with oil, salt, spices, lemon juice, stir well.

The most delicious cucumber salads

Shrimp recipe

Ingredients:

Spices
- shrimp – 445 g
- mayonnaise dressing
- a bunch of dill
- cucumbers – 150 g
- three eggs
- salt and black pepper

How to cook:

Place the shrimp in salted boiling water and continue cooking for a couple of minutes. Drain the water and remove the shell from the seafood. Hard-boil the eggs, let them cool directly in water with the addition of spices, finely chop, combine with shrimp, stir, season with mayonnaise sauce, season, stir.

Any upcoming celebration plunges every housewife into confusion: what to serve on the table, how to surprise guests and please loved ones? And if you don’t follow the established tradition (cut a bowl of Olivier, prepare a banal and already boring “fur coat”, cook jellied meat, etc.), but show creative thinking, it is quite possible to amaze the guests.

Why in our holiday menu Are there usually so few vegetables? Many people believe that they are not too formal and are only suitable for everyday wear. However, recipes with photos of vegetable holiday salads will convince even avid skeptics that this opinion is wrong. And the variety of dishes that can be prepared from such useful gifts from vegetable gardens will make your menu non-standard for a long time. And if you also elegantly decorate vegetable salads on the festive table, you can be considered a great cook and artist.

Layered cabbage salad

Cabbage may seem like a boring vegetable to some, but it can be used to make amazing dishes, including holiday vegetable salads. Take a third of a kilogram of Chinese cabbage and chop it finely. Half a red onion is cut into half rings. Boil two eggs and separate; The whites are cut into strips. Three tomatoes are cut into slices and placed along the edge of the dish. The filling is made: the yolks are ground with a spoonful of mustard and two large spoons of olive oil, added with salt, pepper, flavored with sugar and kneaded, after which they are diluted with a full spoonful of apple cider vinegar. Place half of the cabbage in the middle of the dish with tomatoes and pour over the dressing. Place half of the onion on top and grate half of it fresh cucumber. Next, chopped protein is poured in, sprinkled with sauce and sprinkled with crushed walnuts. Next in reverse order: the rest of the cucumber - the rest of the onion (to water) - the second half of the cabbage and the remaining dressing. The top is sprinkled with nuts - and the salad is ready to eat.

Mushroom glade

Recipes with photos of vegetable holiday salads are so tempting and varied that it just makes your mouth water and your eyes widen. As a result, there is a problem with choice. However, you will have to pull yourself together and do it. If you are interested in New Year's vegetable salads, try making this one: boil four potatoes and about five eggs, cut them into cubes. Take a jar of whole canned champignons. Leave half for decoration, cut half into strips. About ten pieces fresh champignons crumble in the same way and fry with a small chopped onion. Cut the cucumber into strips (fresh - if it is not very expensive, or pickled - if you don’t have fresh on hand). Mix all the cuts, season with salt, if necessary, and season with mayonnaise. Place in a salad bowl in a neat mound, into which stick the reserved mushrooms, then place the parsley leaves between them. Tasty and elegant!

Winter vegetable salad

It must be said that preparing dishes such as vegetable salads (including New Year’s) winter time- the task is a little difficult, due to the meager assortment of components. But you can also create a culinary miracle from canned vegetables. Green peas, sweet corn and beans are drained of juice. Vegetables are mixed in a salad bowl, complemented with garlic, mayonnaise and dill. If you want an extra twist, cut an apple into the salad. At the same time, small crackers are made (or ready-made ones are bought). They should be added to the salad when it is already on the table so as not to become sour.

Salad "Sirtaki"

Many vegetable salads on the holiday table contain cheese. This one is one of those. Only the cheese used is not hard, but brine - sirtaki, fetax, feta. The salad bowl is lined with shredded Chinese cabbage (five leaves is enough). Straws of large red bell pepper are distributed over it. The next layer is tomato cubes (a couple of tomatoes are enough). And the design is crowned with the selected cheese (a little more than 200 grams) mixed with olives - either whole or cut into rings. For dressing, combine two tablespoons of olive oil, a spoonful of mustard and a crushed garlic clove. If desired, you can sprinkle shavings of hard cheese on top of the salad.

Seville salad

If you love the exotic, if you are interested in original vegetable salads for the holiday table, this recipe is for you. For it, large sweet peppers are cut into strips - it is better to take green or red for beauty. The orange is peeled not only from the peel, but also from the internal partitions, and cut into proportionate slices. Three lettuce leaves are torn, about ten olives are chopped into rings. All components are salted and peppered, mixed, seasoned with mayonnaise and sprinkled with thin rings of green onions.

Apple salad with vegetables

Three potatoes, two carrots and four eggs are boiled for it. They are joined by four pickled or pickled cucumbers and two sweet and sour apples without skin. All components are chopped into cubes; The apple is also lightly sprinkled with lemon juice to prevent it from darkening. Strained peas are added to the salad bowl. Typically, holiday vegetable salads are dressed with mayonnaise (at least, most of them). However, this dish requires low-fat sour cream. Before bringing the treat to the table, it is better to keep it in the refrigerator for a third of an hour.

Salad "Principessa"

If in holiday salads add something non-standard from vegetables, the taste of the most ordinary ingredients will become brighter and richer. To prepare this airy dish, you must adhere to one condition: do not compact the layers.

The first to cook, peel and grate the beets are two medium-sized root vegetables. It’s better to grate directly into the salad bowl, holding the grater suspended. Next, two bananas are cut into small cubes, mixed with half a glass of steamed and strained raisins and two garlic cloves chopped with a knife. This will be the second layer of salad. It also needs to be lightly drizzled with mayonnaise. The third is beets again, flavored with mayonnaise and sprinkled with crushed walnuts. If you want special beauty, collect the salad in a culinary ring so that it looks like a cake.

Salad "Mistress"

Large boiled beets are grated and mixed with a small amount of steamed and chopped prunes. Two medium carrots are peeled and grated raw. The carrot component must be combined with soaked raisins and chopped dried apricots. A hundred-gram piece of cheese is again grated and mixed with a couple of crushed garlic cloves. All that remains is to assemble this variation on the theme “Vegetable salads for the holiday table”: all the ingredients are laid out in layers and coated with mayonnaise. The structure is sprinkled with ground nuts on top.

Vegetable salad with beef

So far, holiday salads made from vegetables without the addition of meat components have been described. However, if you don’t shy away from them, treat yourself to such a dish on a special day. Cook a quarter kilogram of good beef according to all the rules and cut it into cubes. Tear a few lettuce leaves. Two halves of bell pepper different color cut into strips, red onion into half rings, about five small pickled cucumbers into cubes. Add to this a glass of cooked red beans (or a jar of canned own juice) and season with half a glass of mayonnaise mixed with a spoonful of hot mustard. Salt, herbs and pepper - as you like.

Unusual salad with nectarine

We have already described vegetable salads for the holiday table without mayonnaise. This one is from the same category, and even with unusual components. Half a head of washed lettuce and the leaves of a bunch of arugula (without stems) are cut into small pieces; two celery stalks crumble into circles; a quarter kilogram of cherry tomatoes (or other small tomatoes) are cut into quarters; two hard nectarines crumble into cubes. Now for the dressing: pass a bunch of dill and two garlic cloves through a blender. Squeeze lemon into the mixture and add vegetable oil. The salted and peppered salad is dressed with this sauce and placed in the center of the table.

Having studied all the abundance on offer, any cook will not refuse to prepare vegetable salads for the holiday table. Recipes with photos will help him a lot with this and give him inspiration for decorating dishes.

Salad with eggplants, tomatoes and peppers is flavored with a refreshing dressing based on lemon juice and olive oil with a small portion of sugar. We do without frying vegetables - we minimize the amount of oil, fat and extra calories. Leave the tomatoes fresh and bell peppers and bake the eggplants in the oven until softened, peel them and then use them for their intended purpose. For more bright color add fresh parsley, and for a “different” taste - expressive feta. Additional components

Vegetable salads without mayonnaise recipes

There is probably not a single person in the world who has never tried a vegetable salad in their life, because this dish is one of the most ancient in the history of cooking. The birthplace of lettuce is considered Ancient Rome, however, it got its name in Italy - that’s what they called green plants from the garden that were seasoned with sauce. Later in French cuisine, green salad began to be served along with the main dish. Perhaps even the French themselves came up with the idea of ​​diversifying the recipe and adding vegetables to it, which made it so popular today. Thus, vegetable salad is prepared not only at home, but also served in the most expensive restaurants in the world.

Vegetables themselves are a low-calorie product, so to make the dish more filling, you can experiment with the sauce, making it denser and more nutritious. This tandem is even better absorbed by the body, saturating it useful microelements and fiber. Nutritionists vying with each other advise eating vegetable salads without mayonnaise, recipes for which you can even come up with yourself or look at the website. The main thing is not to overdo it with spices and always serve immediately after cooking.

Vegetable salads are not contraindicated for anyone. Even small children can eat them. The main thing is to choose the appropriate gas station. Ladies who watch their figure simply cannot do without such a delicacy every day, and so that the same menu does not confuse you, you can experiment and prepare special vegetable salads for weight loss. The website contains many recipe options, as well as low-calorie sauces for them.

Vegetable salads. Vegetable salads

The recipe is long and healthy life simple According to nutritionists, you need to eat seven servings of fruits and vegetables a day to protect against many serious illnesses. Also proper nutrition, which is based on the daily consumption of vegetables and fruits, is a guarantee of delicate skin, thick hair and beautiful nails. Whatever one may say, vegetables are “our everything,” and their variety allows you to not get bored with salads all your life.

Before making a salad, be sure to thoroughly wash and cut the vegetables. They may also undergo some cooking. For example, for beet salad, beets are boiled or baked. There are many warm salads in which vegetables are also processed - for example, onions are sautéed with carrots. Of course, the healthiest vegetable salads are mixtures of raw ingredients.

Vegetables in salads go well with any food - meat, poultry, fish, seafood, mushrooms, cheese, nuts, herbs, eggs.

The taste of the salad is largely determined by the dressing used. The number of dressings for vegetable salads is amazing in its diversity. These are not only the well-known vegetable oil, sour cream, mayonnaise, yogurt, but original healthy sauces that are prepared from healthy ingredients and are significantly superior to fatty mayonnaise. For example, a salad from Chinese cabbage, potatoes, eggs, cucumber and green beans can be seasoned with peanut sauce, which is made from peanuts, fish sauce, honey, coconut milk, onion, garlic and hot red pepper. Another original option for healthy eating– ginger dressing. You can season carrot salad with it. To prepare ginger dressing, ginger and nuts are crushed and mixed with oil, honey and lemon juice.

For cabbage and carrot salads, a suitable dressing is prepared from a mixture of lemon and orange juice, to which chopped onions, parsley, Worcestershire sauce, paprika and sunflower oil are added.

Soy sauce is suitable for salads with seafood, as well as almost any oriental recipes. It can be used as a “mono” component, or you can add rice vinegar and sesame oil.

You can also use vegetable oil for dressing. Just remember that the best option Olive oil is the basis of Mediterranean cuisine, which is rightfully considered the healthiest cuisine in the world. Garlic, mustard and lemon dressings are also in the forefront. The salad will get a piquant taste by using sesame oil and grape seed oil.