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Colorful salad

Colorful salad

Servings: 6

Preparation time: less than 15 minutes

RECIPE PREPARATION Colored salad:

cut all the vegetables into cubes, wash the salad, dry it and break it into pieces. Mix everything in a bowl, sprinkle with plenty of lemon and refrigerate for 15-20 minutes. When serving, add a tablespoon of sour cream or yogurt if you like and salt.


Colorful pasta salad

Boil the colored pasta in 2 liters of water (1 liter of water for every 100g of pasta). Add the pasta only when the water boils and let them boil after the time indicated on the package. Rinse them very well under cold running water.

Cut the sausages into slices, cut the cherry tomatoes into quarters. We prepare a dressing of olive oil, vinegar, honey, Grana Padano, salt and pepper to taste.

All we have to do is mix the pasta, sausages, tomatoes and grated cheese with the dressing and put the colorful pasta salad in the fridge until ready to serve.

The colorful pasta salad is very easy to transport to school or on trips, in a hermetically sealed casserole, to which we attach a plastic fork!

This recipe is recommended by Teo Rogobete.

Colored pasta salad, our recipe today is perfect for the school package, especially for the lunch of children who stay in boarding school! Colored pasta salad is very fragrant, because the pasta itself is fragrant: the green ones they contain spinach, the red ones have tomato juice, the yellow ones are durum wheat pasta, with a specific, delicious aroma. In addition, we add ingredients that the little ones love (or, on this occasion, learn to love): sausages, cherry tomatoes, cheese.

What you need to know about the recipe: Boil the pasta, then rinse it well under running cold water. We do this only in the case of pasta salads. For the rest of the pasta recipes, the ones with sauce, we put the pasta in the sauce directly from the water in which they boiled, because the starch on the pasta helps the sauce to stick better. The secret of the Colored Pasta Salad recipe is the very rich dressing, based on Parmesan, olive oil, apple or balsamic vinegar, a sweet vinegar. After adding the dressing, it is ideal to leave the pasta salad cold for at least 2 hours, for the flavors to blend in and our salad to be really wow!

Colorful pasta salad


Colorful salad of bell peppers and mayonnaise

If you like crispy salads, try the recipe below. It contains a mixture of bell peppers in various colors, which give it a special look.

Bell peppers deserve to be included more often in our diet. The researchers note that they have high amounts of ascorbic acid (vitamin C), beta-carotene, provitamin A, capsanthin, capsorubin and cryptocapsin, quercetin, luteolin and capsaincinoids.

Colorful bell pepper and mayonnaise salad: Azerbaijan stockking-freepik.com


Colorful salad of bell peppers and mayonnaise

If you like crispy salads, try the recipe below. It contains a mixture of bell peppers in various colors, which give it a special look.

Bell peppers deserve to be included more often in our diet. The researchers note that they have high amounts of ascorbic acid (vitamin C), beta-carotene, provitamin A, capsanthin, capsorubin and cryptocapsin, quercetin, luteolin and capsaincinoids.

Colorful bell pepper and mayonnaise salad: Azerbaijan stockking-freepik.com


Cobb salad

Fry the bacon in the pan (without oil), remove from the heat when it becomes brown and crispy. Allow to cool and drain off excess fat on kitchen paper.

Tomatoes, avocado and onion are cut into cubes.

Put the salad leaves in a dressing bowl and mix.

On a serving plate arrange a fluffy bed of lettuce leaves, on top in orderly rows arrange onions, bacon, corn, tomatoes, eggs and avocado.

At the end, season the salad with salt and pepper, serve immediately.

1/2 cup olive oil

kosher salt knife tip

knife tip of fresh black pepper

How to prepare

In a small bowl, mix all the ingredients.

The dressing can be stored in the refrigerator in a small glass container and stored for up to 10 days in the refrigerator.


Colorful salad of bell peppers and mayonnaise

If you like crispy salads, try the recipe below. It contains a mixture of bell peppers in various colors, which give it a special look.

Bell peppers deserve to be included more often in our diet. The researchers note that they have high amounts of ascorbic acid (vitamin C), beta-carotene, provitamin A, capsanthin, capsorubin and cryptocapsin, quercetin, luteolin and capsaincinoids.

Colorful bell pepper and mayonnaise salad: Azerbaijan stockking-freepik.com


Colorful salad and marinated carrots

I found purple carrots in the supermarket. And yellow. The oranges were already there.

I tested, those purple stains anything. The shredder, the fingers, the grater, let's say they make their mark.

I made him a salad. One of Korean inspiration, ah.

Ingredient:

  • 3-4 large carrots of any color
  • 2 large or 4 small garlic cloves
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon dry ground chili or half hot pepper, without seeds, it's to taste
  • 1/2 teaspoon salt once
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon sugar, optional
  • 2 tablespoons rice or apple cider vinegar, however, one mild
  • 1.5 & # 8211 2 tablespoons sesame oil
  • 1 tablespoon white or black sesame seeds or mixed

Adjust the ingredients to your liking.

I cleaned the carrots and scraped them lengthwise with a cheap tool that cut them into thin strips. If you have a special grater or a spiralizer, very nice, if not, they work well thanks to the large grater.

Finely chop the garlic cloves and hot peppers.

Grind the coriander seeds or crush them in a mortar or knife blade.

Mix all the dry spices (salt, pepper, sugar, coriander, chili powder & # 8211 if you don't use hot peppers & less sesame seeds) and put them over the grated carrots. Stir again.

You can skip the next stage, but it is also worth mentioning because it intensifies the taste. In a small, dwarf pan, place the sesame oil. We are not heating the pan yet. In the oil, put the garlic and hot pepper (mine was a very hot dried pepper tip).

Heat the pan over low heat, without tempering or cooking the garlic. Just enough to heat and flavor the oil.

Pour the flavored oil with the garlic and hot pepper over the carrots. Mix well, to grease each slice of carrot.

If you don't feel like complicating the heating of the oil, very well, we put the cold oil, the crushed garlic and the hot pepper exactly as they are.

Add the vinegar and check the taste. We supplement what we think is necessary.

This salad can be served immediately, but it's even better the next day, after the carrots have been marinated in the mixture of spices and vinegar. Keep it in the refrigerator in a sealed container.

I did the same with my colored carrots, only I put the purple ones in a separate jar so that they wouldn't paint the others.

I only met them all at the time of serving. I sprinkled sesame seeds and that's it.


Colorful salad and marinated carrots

I found purple carrots in the supermarket. And yellow. The oranges were already there.

I tested, those purple stains anything. The shredder, the fingers, the grater, let's say they make their mark.

I made him a salad. One of Korean inspiration, ah.

Ingredient:

  • 3-4 large carrots of any color
  • 2 large or 4 small garlic cloves
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon dry ground chili or half hot pepper, without seeds, it's to taste
  • 1/2 teaspoon salt once
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon sugar, optional
  • 2 tablespoons rice or apple cider vinegar, however, one mild
  • 1.5 & # 8211 2 tablespoons sesame oil
  • 1 tablespoon white or black sesame seeds or mixed

Adjust the ingredients to your liking.

I cleaned the carrots and scraped them lengthwise with a cheap tool that cut them into thin strips. If you have a special grater or a spiralizer, very nice, if not, they work well thanks to the large grater.

Finely chop the garlic cloves and hot peppers.

Grind the coriander seeds or crush them in a mortar or knife blade.

Mix all the dry spices (salt, pepper, sugar, coriander, chili powder & # 8211 if you don't use hot peppers & less sesame seeds) and put them over the grated carrots. Stir again.

You can skip the next stage, but it is also worth mentioning because it intensifies the taste. In a small, dwarf pan, place the sesame oil. We are not heating the pan yet. In the oil, we put the garlic and hot pepper (mine was a very hot dried pepper tip).

Heat the pan over low heat, without tempering or cooking the garlic. Just enough to heat and flavor the oil.

Pour the flavored oil with the garlic and hot pepper over the carrots. Mix well, to grease each slice of carrot.

If you don't feel like complicating the heating of the oil, very well, we put the cold oil, the crushed garlic and the hot pepper exactly as they are.

Add the vinegar and check the taste. We supplement what we think is necessary.

This salad can be served immediately, but it's even better the next day, after the carrots have been marinated in the mixture of spices and vinegar. Keep it in the refrigerator in a sealed container.

I did the same with my colored carrots, only I put the purple ones in a separate jar so that they wouldn't paint the others.

I only met them all at the time of serving. I sprinkled sesame seeds and that's it.


Method of preparation

Colorful salad

chop the vegetables: diced tomatoes, radishes, onion and pepper slices. cucumbers and cheese

Tuna salad, colorful

1. Wash the tomatoes and cut into small pieces. 2. Pour the juice from the peas and corn,


Cobb salad

Fry the bacon in the pan (without oil), remove from the heat when it becomes brown and crispy. Allow to cool and drain off excess fat on kitchen paper.

Tomatoes, avocado and onion are cut into cubes.

Put the salad leaves in a dressing bowl and mix.

On a serving plate arrange a fluffy bed of lettuce leaves, on top in neat rows arrange onions, bacon, corn, tomatoes, eggs and avocado.

At the end, season the salad with salt and pepper, serve immediately.

1/2 cup olive oil

kosher salt knife tip

knife tip of fresh black pepper

How to prepare

In a small bowl, mix all the ingredients.

The dressing can be stored in the refrigerator in a small glass container and stored for up to 10 days in the refrigerator.


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