Ingredients
- ½ head of cabbage;
- 2–3 small cucumbers;
- 1 large carrot;
- 1 stalk of celery;
- 1 ½ bell peppers;
- 1 apple;
- green onions, dill, parsley;
- 2–3 tablespoons sunflower oil;
- 1 teaspoon sugar;
- salt and pepper to taste.
Preparation
Shred the cabbage, mash it, add a little salt and let it stand so that excess water comes out. Chop the greens, cut all other vegetables into thin strips. Drain excess water from the cabbage and add chopped vegetables and herbs to it in a bowl.
Add to vinegar, stir well until completely dissolved, pour in sunflower oil. Add dressing to salad. Mix well, salt and pepper to taste.
yummly.com Ingredients
- 2 medium carrots;
- 1 cup baked pumpkin;
- ½ cup baked beets;
- ½ cup feta cheese;
- ½ cup chopped walnuts.
Refueling:
- 1 tablespoon apple cider vinegar;
- 1 teaspoon honey;
- salt and pepper to taste.
Preparation
Wash the beets, cut them in half, salt, pepper, coat them and wrap them in foil. Place in this form in an oven preheated to 220 degrees for 40 minutes. To check if the beets are ready, you can pierce them with a toothpick. If the toothpick goes through easily, then the vegetable is ready.
You can bake the pumpkin separately, or you can bake it together with the beets, you just need to take it out of the oven earlier. Cut the pumpkin in half if it is small, or take a couple of slices, salt and pepper to taste, coat with olive oil and place on a baking sheet in a preheated oven.
Cut the prepared vegetables into small cubes and place in a bowl. Then add lettuce, carrots, nuts and feta pieces.
Mix all the ingredients for the dressing well, add them to the salad and mix very gently.
yummly.com Ingredients
- 1 cup raw sunflower seeds;
- 2 tablespoons balsamic vinegar;
- 1 tablespoon honey;
- 4 cups lettuce (any kind);
- 2 cups Brussels sprouts;
- 1 peeled apple;
- ¾ cup pomegranate seeds.
Refueling:
- 3 tablespoons balsamic vinegar;
- 3 tablespoons olive oil;
- 1 teaspoon maple syrup or honey;
- 1 teaspoon Dijon mustard;
- a pinch of salt and pepper.
Preparation
Place sunflower seeds in a preheated dry frying pan with a thick bottom and dry, stirring constantly, for 1–2 minutes. Then add balsamic vinegar and stir vigorously. When some of the vinegar is absorbed into the seeds and some has evaporated, add honey and mix well again for 1-2 minutes. Place the prepared seeds from the frying pan and let them cool.
Apple, lettuce and Brussels sprouts cut into thin strips, place in a salad bowl and mix. In a separate bowl, mix all the ingredients for and add to the salad. Mix everything thoroughly again and place pomegranate and sunflower seeds on top.
yummly.com Ingredients
- 2 cups arugula;
- 1 grapefruit;
- 1 orange;
- 1 tangerine;
- 2 tablespoons pumpkin seeds;
- a pinch of sea salt.
Refueling:
- 1 tablespoon olive oil;
- 2 ½ tablespoons orange juice;
- a pinch of salt and pepper;
- ½ tablespoon apple cider vinegar;
- ⅛ teaspoon of honey.
Preparation
Mix all dressing ingredients in a small bowl until smooth.
In a large salad bowl, combine 1 tablespoon of the arugula salad dressing. Taste it and, if you think it’s necessary, add a little more dressing to your liking.
Before serving, evenly distribute citrus fruits, cut into thin slices, on a bed of arugula, sprinkle pumpkin seeds and, if you like, add a little sea salt.
food52.com Ingredients
- ½ cup almonds;
- 1 tablespoon lemon juice;
- 3 tablespoons walnut oil;
- 1 teaspoon honey;
- 1 teaspoon grated ginger root;
- 1 big apple;
- ½ cup orange juice;
- 120 g arugula;
- 90 g soft goat cheese;
- ⅓ cup pomegranate seeds;
- ground black pepper.
Preparation
Heat a frying pan and dry the almonds in it for 5 minutes until golden color. Set aside and let cool.
In a small bowl, mix walnut oil with lemon juice, then add honey and grated ginger root and mix well again. Cut the apple into thin slices, place in a shallow bowl and fill with fresh orange juice.
Place arugula in a salad bowl, add pieces of goat cheese, apple slices, chopped almonds and pomegranate seeds. Pour the dressing over the salad, add black pepper and mix well.
Vitamin salads are very beneficial for the body. They contain all the essential vitamins that are so necessary to maintain health and proper functioning of all organs. Cabbage and carrot salads are especially valuable. Additionally, you can add apples or bell peppers. But first things first.
“Vitamin” salad from cabbage and carrots
Cooking process:
Recipe with cabbage, apples and carrots
For cooking we will prepare the following elements:
It will take us about 20 minutes to prepare, the calorie content is 152 kcal.
Let's start cooking:
- First of all, we clean the cabbage from old leaves and wash it well;
- The stalk should be cut out; it is not suitable for consumption because it has a bitter taste;
- Place the remaining leaves on the surface of a cutting board and chop into thin strips with a sharp knife;
- Rinse the carrot root with cool water, wash off all the dirt and peel off the skin;
- After this, rub the carrots on a grater with large teeth;
- Rinse the apple;
- If you want, you can peel the fruit, or you can leave it, but the core with the seeds needs to be cleaned out;
- The apple pulp can be grated with a coarse grater or cut into thin strips with a knife;
- The lemon must be washed and cut into two halves;
- Then squeeze the juice from the lemon halves into a small bowl;
- After this, place cabbage strips in a deep cup, sprinkle with salt and squeeze with your hands;
- Then lay out the apples and pour lemon juice over everything. Mix everything again;
- Add the carrots, add a little more salt if necessary and mix again;
- At the end we fill everything up vegetable oil and mix well;
- Place all the ingredients in a beautiful salad bowl and serve.
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Add peppers and onions!
To prepare, prepare the following ingredients:
It will take about 20 minutes to cook, calorie content – 159 kcal.
How everything is prepared:
- First, cut off the most suitable part of the cabbage for preparing the salad;
- Remove all dark and damaged leaves;
- We wash everything thoroughly;
- After this, cut the vegetables into thin strips;
- Bell peppers need to be washed well;
- Cut the pepper into two parts and clean out all the seeds, also remove the stalk;
- Cut the pepper pulp into thin strips in the same way as cabbage;
- The onion must be peeled and rinsed with cool water;
- Chop the onion into half rings, preferably as thin as possible;
- Wash the carrot roots thoroughly, remove dirt and skin from the surface;
- After this, cut the carrots into thin strips;
- If you have a Korean grater, you can grate the carrots using this utensil;
- After this, put all the chopped vegetables in a deep cup;
- Add salt and squeeze everything well with your hands;
- Next, pour in vinegar and mix;
- At the end, season everything with vegetable oil and mix everything again;
- Serve the salad immediately;
- If desired, the salad can be put in a jar and put in the refrigerator; it can be stored for up to 4 weeks.
Vitamin bomb from seaweed with cucumbers
What components will be needed for cooking:
- 3 cucumbers, fresh or pickled;
- 400 grams of canned seaweed;
- carrots – 2 pieces;
- 1 onion;
- apple - 1 piece;
- lemon - 1 piece;
- olive oil – 4 tbsp. spoons;
- a little salt provided that fresh cucumbers are used.
The cooking process will take about 30 minutes, calorie content – 135 kcal.
Cooking plan:
- First of all, the seaweed needs to be washed and placed in a colander to drain all excess water;
- Cucumbers should be washed and cut into thin strips;
- Cut the seaweed into small pieces to make it easier to eat in a salad;
- Wash the carrots and remove dirt;
- Grind the root vegetables on a grater with a large grate;
- We wash the apple, cut it into two parts and cut out a rosette with seeds;
- Next, cut the fruit into small strips;
- Rinse and cut the lemon;
- Squeeze the juice from the lemon into a small bowl;
- Place all components in a deep cup;
- Sprinkle with salt and stir;
- Next, pour lemon juice over everything and mix again;
- At the end, add olive oil and mix well;
- Place the salad in a salad bowl and serve.
It turns out that preparing “Vitamin” cabbage salad is quite easy and, most importantly, quick. It does not require much experience in cooking, the main thing is to learn how to thinly cut vegetables and mix them thoroughly. Then you can do healthy dish, which will come in handy in the winter.
Unfortunately, the time of fresh vegetables and fruits is coming to an end. Before rainy autumn and in the frosty winter I really want to provide my body with the necessary vitamins and minerals in order to get sick as little as possible.
Thanks to the beneficial substances contained in fresh vegetables, you won’t have to worry about the condition of your skin, nails, hair and your whole body all winter.
Of course, you won’t be satisfied with carrots alone, and the vitamins it contains are unlikely to be enough to survive the winter without a runny nose or other viral infection. Here very healthy vitamin salads will come to our aid.
Green apple salad
Everyone knows that apples contain a lot of iron, which increases hemoglobin in the blood. This salad is very useful for people suffering from anemia.
To prepare it you will need:
- 4 large green apples
- 1 medium raw carrot
- 2 hard-boiled eggs
- 1 onion
- 1\2 lemon
- olive oil
Apples must be washed, cut in half, cored with seeds removed and grated on a coarse grater. To prevent the resulting mass from darkening, you need to sprinkle it with fresh lemon juice. Just don’t overdo it, apples are already sour. Grate the carrots on a coarse grater as well. Cut the pre-boiled eggs into small cubes. Mix all ingredients and season with olive oil. Salt to taste.
Red cabbage salad with vegetables
Red cabbage is rich in fiber, iodine, and mineral salts. In addition, it retains its nutritional properties longer, unlike white cabbage. In addition, a salad made from such cabbage will be a great decoration for the holiday table.
To prepare this salad you will need:
- 300 grams of red cabbage
- 200 grams of tomatoes
- 200 grams of cucumbers
- 200 grams of radish
- 2 bell peppers
- 1 medium onion
- vegetable oil
The cabbage must be finely chopped. Tomatoes and bell pepper cut into cubes. Cucumbers and radishes - in thin half rings. Onions cut into thin strips. All ingredients are thoroughly mixed and seasoned with vegetable oil. To make the cabbage a little softer, you can first crush it with your hands with a little salt.
Radish is very often used to prepare salads in Russian families, especially in villages and rural areas. This root vegetable is rich in minerals, phosphorus, potassium, calcium, magnesium, vitamins C, B1 and B2. Despite the rather sharp and tart taste of radish, it makes a very tasty and healthy salad. At the same time, preparing it is very simple.
For radish salad you need:
- 500 grams of radish
- 1 medium onion
- 2 tablespoons vegetable oil
- ground black pepper
- parsley
Wash the radish, peel it, grate it on a coarse grater, sprinkle with salt, cover with a lid and let it brew for 15-20 minutes. Then squeeze it well, mix it with finely chopped onion, add vegetable oil. Season the salad with pepper and sprinkle with herbs.
Prune salad with nuts and garlic
You can write a lot about the benefits of prunes and walnuts. First of all, thanks to prunes, the condition of the skin improves and work normalizes. digestive system, walnut kernels contain more vitamin C than currants. Well, garlic perfectly strengthens the immune system and gives the salad an excellent taste and aroma.
To prepare this salad you will need:
- 400 grams of prunes
- 200 grams of walnut kernels
- 4 cloves of garlic
- 200 grams of light mayonnaise
Dried prunes must be soaked in warm water in advance, preferably 12 hours before preparing the salad. The seeds must be removed from the softened fruits so that the prunes remain intact. In a mortar, crush the walnut kernels with garlic and salt until smooth. Stuff the prunes with the resulting mixture, carefully place in a salad bowl and pour over mayonnaise. It is better to choose light mayonnaise, since nuts themselves are very nutritious.
Beetroot, carrot and horseradish salad
Beetroot is rich folic acid, which is very important for women who are planning to become a mother. Its juice also contains a lot of calcium, iron and iodine. Horseradish root is rich in vitamin C, essential oils. Just when eating this spicy seasoning, you need to know that people suffering from chronic diseases of the stomach and intestines are contraindicated in eating it.
For this vitamin salad you will need:
- 200 grams of beets
- 100 grams of carrots
- vegetable oil
- parsley
- horseradish root
Beets and carrots must be boiled, cooled, peeled and grated on a coarse grater. Add a little grated horseradish to the resulting mass. Season the salad with vegetable oil. Salt to taste. Garnish the salad with finely chopped parsley.
Depositphotos/elly_l, Iuliia, Anna_Shepulova
The body of any person needs regular replenishment of nutrients throughout the calendar year. This is necessary to ensure the stable operation of all organ systems and tissues. Every cell of the body must be supplied with all vitamins, antioxidants, microelements, fiber and complex carbohydrates. This set of components is completely contained in vitamin salads.
When you choose salad ingredients, be sure to consider how they look. The “glossy” shine of imported products does not at all indicate their high quality. It is better to purchase vegetables and fruits that are grown at local enterprises. You should also pay attention to the smell of the fruit. Fresh products have a pleasant rich aroma.
If you notice that a vegetable or fruit is half spoiled, has rot or mold, do not buy such a product under any circumstances. You should not buy fruits for future use for weeks in advance, as when long-term storage at home, the amount of useful components decreases.
Another nuance when selecting salad components is seasonality. During the summer and autumn periods, you can safely purchase ripe, juicy vegetables and fruits. Early spring and in winter it is better to limit yourself to salads with an abundance of greens, since they are grown throughout the year.
Another universal and year-round source of nutrients are nuts.
Salad of fresh beets, carrots and juicy cabbage
The basis of this vitamin salad is fresh beets, which makes it special. In this form, the fruit contains much more fiber, which perfectly stimulates the digestive system. In addition, this salad satisfies hunger well while remaining low in calories.
Another advantage of eating raw beets is the prevention of vascular atherosclerosis.
Salad components:
- beets - 1 pc.,
- carrots - 1 pc.,
- 1/3 head of cabbage,
- 1/2 tablespoon honey (preferably liquid)
- 1/2 tablespoon sunflower oil.
Preparation procedure:
- wash and peel the beets and carrots, grate them on a coarse grater;
- finely chop the cabbage and mash it with your hands;
- mix honey and sunflower oil;
- season the chopped vegetables with the prepared dressing;
- decorate the dish with cranberries.
Salad "Tomato"
This salad is recommended for those who for some reason do not like to eat large number raw vegetables. Thanks to the baking process, products are more easily and quickly absorbed by the body, while most of the nutrients in the fruit are retained.
Salad components:
- cherry tomatoes - 500 g.,
- lettuce leaves - 200 g.,
- 2 stalks of celery,
- 4 cloves of garlic,
- 3 tablespoons olive oil,
- salt and pepper - to taste.
Preparation procedure:
- peel the garlic and chop it finely;
- wash the tomatoes, dry them, place them in a baking dish;
- Place chopped garlic on the mold with the tomatoes, sprinkle everything with oil, salt and pepper;
- place the baking dish in the oven, which has been preheated to 180 degrees;
- after 20 minutes, remove the pan from the oven and let cool, drain the juice separately;
- Wash and dry celery and lettuce leaves;
- peel the celery and cut it into strips;
- combine all the salad ingredients and season them with tomato juice.
Salad "Spinach + strawberries"
This salad has a very unusual taste, is original and is perfect for a holiday table. In addition, spinach is a rich source of antioxidants and vitamins that help rejuvenate the body.
Salad components:
- spinach - 200 g.,
- strawberries - 150 g.,
- 4 walnuts,
- 3 tablespoons olive oil or balsamic vinegar.
Preparation procedure:
- Wash and chop spinach leaves;
- wash the strawberries and cut them into thin slices;
- combine all the ingredients in a beautiful bowl and season them with olive oil or balsamic vinegar
Apple and carrot salad
This dish is very easy to prepare. In addition, in the autumn and summer, salad components are not as expensive as in the “off season”. Among the ingredients is sour cream, the fat of which promotes the active absorption of carrot carotene.
Salad components:
- apples - 200 g.,
- carrots - 300 g.,
- 4 tablespoons of sour cream (preferably low-fat).
Preparation procedure:
- peel the carrots and chop them on a coarse grater;
- wash the apples, core and cut into strips;
- mix all the ingredients and season them with sour cream.
Salad "Vitamin C"
This salad has a telling name - the dish is rich in vitamin C. In addition, it contains cottage cheese, which is a real storehouse of calcium.
Salad components:
- orange - 1 pc.,
- kiwi - 1 pc.,
- cottage cheese (preferably low-fat) - 100 g.
- 2 tablespoons of any fruit juice,
- a few almonds.
Preparation procedure:
- wash the kiwi and orange, peel them and cut into small pieces;
- mix cottage cheese and juice until a homogeneous consistency is obtained;
- add chopped orange and kiwi to the resulting mixture;
- Place the finished salad in a bowl and sprinkle with chopped almonds.
Salad "Good morning"
This salad will perfectly invigorate you in the morning, provide positive emotions before the start of the working day, and also help improve your memory.
Salad components:
- apples - 2 pcs.,
- 1/2 orange
- a handful of walnuts.
Preparation procedure:
- wash the orange and peel it, cut into slices;
- wash the apple and grate it on a coarse grater;
- peel the walnuts and break them into small pieces;
- Combine all ingredients in one bowl.
Natural vitamins are not only healthy, but also tasty. Especially if you are not lazy, show a little imagination, and prepare a vegetable or fruit salad. For men, the good news is that the salad can be complete hearty dish, and together with vitamins we can get a complete complex of vitamins. After all, many salads contain nuts, seafood, chicken, and they are often seasoned with olive oil, cream or sour cream, and it’s quite possible to chop wood on such a salad for half a day.
But since the topic of our article today is not firewood, but tasty and healthy food from the category of salads, we will dwell on the details, features and wonderful flavor combinations of such a culinary miracle as vitamin salad. Why a miracle? Such an incredible number of recipes fall under this category, and they contain an even greater variety of components, that it seems that someone has already combined everything with everything. But no, in fact, everyone has a chance to create their own masterpiece, the main thing is not to forget the recipe later.
Why do we need vitamin dishes?
A sign that the body does not have enough vitamins may be fatigue, drowsiness, irritability, dull hair and skin, brittle nails and a tendency to catch a cold from every draft. If this is at least to some extent true, then it’s time to saturate your body with vitamins. When selecting ingredients, you should take into account the seasonality of products. The richest vegetables and fruits will be those that grow in season. In the spring, for example, it is better to give preference to green onions, radishes, sorrel and wild garlic rather than citrus fruits that have lain in the warehouse for several months.
Advice: “The spring-summer period right up to late autumn should be the period when we stock up on vitamins and microelements for the cold period. Then no infections will be scary. And along with vitamins, it’s worth stocking up for the whole year with sunny optimism and the energy of all the elements, which is absorbed by fresh fruits, berries and vegetables.”
What vitamins can you get from salads?
Let’s say right away that a well-arranged salad is always preferable to individual products. For example, carrots are rich in vitamin A, which is fat-soluble, and therefore is much better absorbed if you eat carrots with vegetable oil. There are a great many such little tricks that mutually enhance the benefits and taste. In addition to traditional greens like parsley, cilantro, dill, spinach, arugula, etc., red beet tops (which have a sour, pungent taste) or radish greens can add an interesting piquant taste to your dish. In this simple way you can add a new, often unrecognizable taste to an already familiar recipe.
With the help of salads, you can saturate the body not only with vitamins, but also with fatty acids, fiber, microelements such as iodine, iron and many others. To maintain the amount of nutrients necessary for health, eat meals with fresh vegetables all year round, as regularly as possible. Only depending on the season the composition will change. In summer it’s more fruits, cucumbers, tomatoes, fresh herbs. In autumn it's time for cabbage and root vegetables. Each season is rich in its own way. And thanks to the fact that today you can buy any fruits and vegetables, you can prepare yourself a summer tropical salad at any time.
So, let's start analyzing the popular and interesting recipes vitamin salads, let's start with the most universal category - vegetable salads.
Vegetable salads
The presented recipes are not a dogma, but rather a sample; you can experiment, change, add or remove something to your taste:
Salad "Watercolors"
Recipe for “Watercolors” - this salad is called so because the color scheme of the products resembles an artist’s palette:
- tomatoes;
- cucumbers;
- red cabbage;
- one sweet pepper;
- onions - feather or bulb;
- dill, parsley;
- vegetable oil
- salt.
Cut all components: radish and onion into half rings. Cut cabbage, peppers and cucumbers into strips. Cut the tomatoes into medium cubes. Combine, mix, add oil. Serve.
The second salad recipe is very refreshing in the heat, and at the same time satisfying, thanks to fresh cabbage, rich in fiber, which takes a long time to digest.
- white cabbage, half a medium head;
- cucumber;
- carrot;
- medium bulb;
- butter or mayonnaise;
- lemon juice or vinegar;
- salt, red pepper.
Sprinkle the shredded cabbage with salt and rub in your hands to make it softer. Just chop the rest and mix thoroughly. Sprinkle with lemon juice or vinegar diluted in water, add salt, pepper, and season with oil. Serve.
Salad "Health"
“Health” - this recipe is so named because of the optimal combination of freshness, benefits and nutrition.
- two medium carrots;
- two cucumbers;
- two medium apples;
- a couple of tomatoes;
- a bunch of lettuce;
- a quarter of a lemon;
- sour cream;
- herbs to taste, salt, sugar.
Cut the ingredients into slices and strips, (tear the lettuce leaves with your hands) and mix. Sprinkle lemon juice, season with sour cream. Serve to the table.
Fruit (dessert) salads
The first one will be a transitional salad, which once again proves that anything is possible.
Recipe for carrot and apple salad.
- two medium apples;
- carrot;
- half bell pepper;
- olive oil, salt (optional without salt).
Cut the apples and peppers into strips, grate the carrots. Fill with oil. Serve to the table.
Apple-nut salad. The recipe, although fruity, is quite nutritious.
- two large apples;
- lettuce;
- walnuts, chopped 4-5 pcs.;
- celery in a stalk;
- ground nutmeg;
- honey, mustard,
- olive oil, lemon juice.
Mix honey and mustard, add lemon juice, butter - mix vigorously with a fork. Cut apples and celery into slices, mix, sprinkle nutmeg to taste, season. Serve to the table.
Recipe "Energy". Also light and nutritious at the same time.
- apples - a couple of medium ones;
- one orange;
- a couple of kiwis;
- medium banana;
- dried apricots - a handful to taste;
- raisins - also about a handful;
- chopped walnuts;
- cream.
Pour hot water over the raisins and dried apricots; if the dried apricots are very hard, let them stand for a while. Grind the dried apricots. Use a coarse grater to grate the apples and cut the remaining fruits into small slices. Stir, add nuts, season. You can add honey to the cream. Serve.
Recipe “Tangerine Joy”. The salad is sunny both in color and content. Very bright and tasty
- three medium tangerines;
- a couple of apples;
- bell pepper (sweet);
- one boiled carrot;
- a jar of canned corn;
- vegetable oil, lemon juice and a couple of tablespoons of sugar.
Peel the apples, cut into small slices, just chop the pepper too. Peel the tangerines and remove the membrane, cut the carrots into cubes. Combine the ingredients and add corn. Make a dressing sauce by dissolving sugar in lemon juice and mixing with vegetable oil. Dress the salad. Before serving, sprinkle with finely chopped dill.
Hearty salads
Let's move on to the “male” part of our article. Here we will look at recipes that are both vitamin-rich and nutritious.
The first one will be the recipe holiday salad"Abundance." Let’s be clear right away that this is not the easiest salad to digest, but it’s not an everyday dish either.
- a couple of smoked legs;
- 3-4 eggs;
- hard cheese 50-80 grams;
- apple;
- bulb;
- a handful of chopped walnuts;
- prunes;
- mayonnaise.
Grind all the ingredients, grate the apples, pass the boiled eggs through an egg slicer. The salad should consist of successive layers, separated by a thin layer of mayonnaise. The first layer is chicken, then onions, eggs, apples, grated cheese, prunes.
Advice: “The salad needs to be given a little time to soak, for which we leave it in the refrigerator for half an hour.”
More easy recipe, with a marine tint. Suitable for both men and women.
- half a kilo of shrimp;
- tomatoes 4-5 pieces;
- cucumbers;
- bell pepper;
- soft salty cheese, for example “Feta”, up to 100 g;
- lettuce;
- olives;
- juice of half a lemon;
- olive oil, salt to taste.
Scald and peel the shrimp, cut the tomatoes into large cubes, cut the cucumbers and peppers into slices. Cut the olives into rings. Chop (by hand) lettuce leaves. Combine vegetables and shrimp, add diced cheese on top, sprinkle with finely chopped herbs, season with oil and lemon juice. The bright and appetizing salad is ready.
An unusual salad recipe with a bright taste and “charged” composition.
- celery;
- a bunch of parsley;
- a can of canned pineapple;
- half a head of purple cabbage;
- about two hundred grams of hard cheese;
- juice of half a lemon;
- vegetable oil, salt, pepper to taste.
Shred the cabbage, add salt, and mash it with your hands to make it softer. Add chopped herbs (parsley). Next add the pineapple slices. Grate celery and cheese onto a coarse grater. Combine, mix, season, taste for salt and pepper. Serve on the table.
Advice: “It would be a good idea to remind you that seasonal vegetables, such as first cucumbers and radishes, should be consumed with caution, since they may contain a high content of nitrates, and it is better to wait for a flow of normal ground cucumbers. And it’s not for nothing that all recipes strongly indicate that you should tear lettuce with your hands, since the steel of the knife reacts with the lettuce itself, which is not particularly healthy for humans.”
Be well fed and healthy, feel free to try and fantasize, remember, best recipe The concept is relative, the main thing is that you and your loved ones like the salad.
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