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Seasonal salad

Seasonal salad



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Wash the ingredients well under running water, especially salad (leaf by leaf), peel onions and radishes and leaves. I leave the cucumber peeled, not always.

We cut all the vegetables as we like. Onions the right dishes, sliced ​​tomatoes, cucumbers and radishes thin slices, salad as you like and put them in a large bowl.

Salt (I don't really do it), add as much or as little vinegar as we want (in summer, when the tomatoes are more ripe and juicy, I don't add any vinegar) And finally the oil. Mix everything, put the bowl in the fridge for 10 minutes or leave it out to mix the flavors a little and then serve!

Good appetite!


Refreshing salads: 4 summer and light recipes

Summer is here, the good weather has arrived, and for many long-awaited summer vacations. For many, it is time to rest, relax, take time to do what we love most, our favorite activities, which sometimes throughout the year due to lack of time we can not do and leaving them aside.

Sometimes it happens that, with so much rest and relaxation, we gain a few pounds, that's why here we launch a message in which we encourage you to enjoy the summer, and with these simple and refreshing recipes you can take care of your line.

In addition to diet, as I said earlier, practice your favorite activities, including some kind of moderate exercise, which helps you train.

Summer is ideal for walking, walking, swimming, cycling, choosing the hours of the day when the sun is not very strong, moisturizes well and do not forget to put good sunscreen.

The recipes we present below are a selection of refreshing salads which are part of a healthy and balanced diet, ideal to enjoy in the hottest season of the year and which will help us, along with moderate exercise, to take care of ourselves because, as I said earlier, the joy summers do not have to contradict our health care

Choose any of these refreshing recipes and how not to enjoy the summer, the happy summer.


Selection of salad recipes for vegetables, fruits and vegetables

Salad with arugula, nuts and dates

  • A sack of arugula.
  • 150 grams of chopped walnuts.
  • 6 date chopped.
  • Some wheels of goat cheese in the ribs.
  • A drop of extra virgin olive oil in season.
  • Shawl.

Method of preparation:

We wash the dew and the exodus well.

We live the data in small pieces.

Pour the arugula into a salad bowl or tray and add a little olive oil and a pinch of salt to take it.

Then add the nuts and dates and mix everything to mix well.

Garnish the salad with some rolls of goat cheese.

We will reserve the salad in the fridge until ready to serve.

Lettuce and peach salad

  • A bag of lettuce.
  • 2 ripe tomatoes
  • A lawyer
  • A small box of peaches in syrup.
  • A drop of extra virgin olive oil in season.
  • A pinch of salt.

Method of preparation:

Wash the salad mixture well, drain and set aside.

Wash the tomatoes and cut them into small cubes.

Remove the skin from the avocado and cut it into pieces.

Open the peach box, drain the syrup and set aside.

Cut the peaches into small pieces.

We have the salad mixture in a salad bowl and add a little salt and a little yeast of olive oil, the amount of a cup of peach syrup.

We remove it so that it is well dressed.

Then add the tomatoes, avocado and peaches.

Remove and store in the refrigerator to serve fresh.

Basil salad, tomatoes and soft cheese

  • A bouquet of basil.
  • 3 ripe tomatoes
  • How many cubes of delicate cheese.
  • Extra virgin olive oil for tomato salad.
  • A pinch of ground black pepper.
  • Shawl.

Method of preparation:

Wash the basil well, drain and cut.

Wash the tomatoes well. We remove the seeds and cut them in a small way.

Put a little olive oil in a pan to heat and sauté the tomatoes until tender.

Once the tomatoes are soft, add the basil, a pinch of ground black pepper, a pinch of salt and cook with the tomatoes for five minutes, stirring frequently.

We have the tomatoes and basil in a salad bowl and add the squares of the delicious cheese.

Allow to cool and store in the refrigerator until ready to serve.

Beet salads, soft cheese and pistachios

  • A beet boat.
  • 100 grams of tender peas.
  • 100 grams of cherry tomatoes.
  • 50 grams of seedless raisins.
  • Daditos of soft cheese or goat cheese in rolls.
  • 100 grams of pistachios, cleaned and chopped.
  • Oily olive oil for the season.
  • Shawl.

Method of preparation:

Open the beet bowl, cut it into cubes.

We cook the peas until they are tender, drain and reserve.

We remove the pistachio peel and cut them into squares.

Wash the cherry tomatoes well.

Cut the delicious cheese or goat cheese into cubes on wheels.

In a bowl of salad put the beets, tomatoes, peas and add olive oil and salt to season.

Then add the chopped pistachios, seedless raisins and goat cheese cubes.

Reserve in the fridge until ready to serve.

Salad of lettuce buds, assorted fruits and citrus cakes

  • 2 lettuce buds
  • 2 bananas
  • 2 apples
  • 2 oranges
  • 200 grams of strawberries.

Method of preparation:

We wash the salad buds well, we exode them, we chop them into small pieces and we reserve them.

We remove the skin from the bananas and cut them into wheels.

Remove the skin from the apples, wash them and cut them into cubes.

Remove the skin from the oranges and cut the segments into pieces.

Carefully wash the strawberries, remove the tail and cut them.

To prepare the spices, extract the juices from the orange and lemon and mix with a teaspoon of honey.

Remove to bind well.

Pour the salad buds into a salad bowl and add the chopped fruit.


Seasonal nuts

Although it is true that each Dried fruits is different in terms of benefits, properties and nutritional contribution (ie the content of essential nutrients), we can establish certain specific qualities: the vast majority are rich in healthy fats, which help lower high cholesterol and are useful for preventing cardiovascular disease They also provide vitamins, especially B vitamins, which are essential for our nervous system. And, although it has always been believed that they contribute a lot of fats and fats, a recent scientific study has not only shown that most of their fats are healthy, but are also suitable for weight loss.

In the particular case of nuts, in terms of the seasonal food calendar, practically the same thing happens with fruits and vegetables: although there is a specific period of time in which these foods have better nutritional properties. As an organoleptic, the reality is that it is possible to you can find it in supermarkets all year round, due to its extensive cultivation and production.

As such, in our special case we always recommend consume seasonal foods, mainly because they are in the freshest version, have a better quality and we can also make the most of their nutritional properties. Then, we will summarize what is the season of nuts, which means that you will find these foods to the fullest, if you eat them in the months indicated. Take note and enjoy, as well as be healthy, they are delicious!

Seasonal walnut calendar

Jan.in FebruarybigAprilcanJuneJulyAugustSeptemberOctoberNovemberDecemberproperty
ALMOND view
hazelnuts view
chestnuts view
prunes view
NUTS view
raisins view
pinions
Pipas view
pistachio view

Picture | Travel riding

This article is for informational purposes only. You cannot and should not replace consulting a nutritionist. We advise you to consult your trusted nutritionist.


Take advantage of the seasonal fruits. We sell you 6 tips to make a fruit salad a delicious dessert

It doesn't seem complicated when it comes to a fruit salad: cut some fruits, put them in a bowl, pour some sweet sauce and put a cream topping. Flas! A fruit salad does not have to be flat and without effect. A few simple tricks can turn it into a sensational dessert.

1. Don't buy oranges in summer and strawberries in winter

In other words, rely on seasonal fruits because they taste better and taste perfect. Blueberries brought from Chile and melons from China will not have the same taste in the middle of winter as the blueberries picked from our forests and watermelon by Dabuleni that you are waiting for at the end of summer.

2. Baked and juicy

All fruits in the salad must have the same consistency and the same level of ripeness. You will not feel any pleasure if one swallow is sour and hard, and the next will be soft and full of juice. Be careful not to fall into the other extreme and choose the most ripe ones. They will quickly disintegrate into a viscous mass that will take on the appearance of other fruits.

3. A rainbow on a plate

Recognize that the most beautiful fruit salads are those that have vibrant color combinations. Be sure to choose the ones in strong shades. They will look tempting even for those who do not love fruits. In addition, it combines different fruit textures: some have more juice, others are fibrous. The more sensations you have on your plate, the more your appetite will be stimulated.

4. Cut equal pieces and equal quantities

If you chose cubes, then all the fruit must be cut into the same shape or size. In addition, take into account the quantities. You don't want to end up with orange slices in the end, while the kiwi pieces are long gone from the plate.

5. Citrus juice is the best dressing

Lemon or lime juice will enhance the flavor of the fruits you use in your salad. In addition, it will protect them from the unpleasant effect of oxidation after they are cleaned and cut. For even more citrus flavor you can grate the lemon peel and use it in salad.

6. Rely on herbs

Who says mint only works in Mojito? It goes perfectly with melon, berry or citrus salads, so you should always have it at hand. Rosemary can be used sparingly in grapefruit and orange salads, and thyme goes with pineapple or mango. Even corinadr takes place in an exotic fruit salad.

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Winter salad with spinach, beets and chicken

To prepare this salad you need the following ingredients:

- 300 grams of boiled or grilled chicken breast

- 100 grams of baby spinach

- 100 grams of boiled beets, cut into pieces

- 50 grams of goat cheese cut into pieces

- four tablespoons of grape oil or olive oil

- two tablespoons of balsamic vinegar

- five teaspoons of mustard


  • 150 g canned tuna
  • 100 g wholemeal pasta
  • 200 g cherry tomatoes
  • 100 g of salad created
  • 80 g mozzarella
  • 50 g olives
  • sare, oregano
  • extra virgin olive oil

First we put the pasta to boil in salted water, and when they are ready we pass them through a stream of cold water and let them drain well.
The tuna, which must be well drained of oil, I put it in a bowl and grind it carefully with a fork.

I added the well-washed, dried and torn lettuce pieces, then the olives.

I cut the tomatoes and mozzarella balls in half and added them, then the cold pasta and I sprinkled salt and oregano, then the olive oil (3-4 tablespoons).

I lightly mixed the ingredients, put in two smaller bowls and served. Very simple, easy and good. Good job and good appetite!

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Winter salad with spinach, beets and chicken

To prepare this salad you need the following ingredients:

- 300 grams of boiled or grilled chicken breast

- 100 grams of baby spinach

- 100 grams of boiled beets, cut into pieces

- 50 grams of goat cheese cut into pieces

- four tablespoons of grape oil or olive oil

- two tablespoons of balsamic vinegar

- five teaspoons of mustard


Seasonal Russian salad with beetroot

The Russians call this salad "Vinegret" and serve it as a zacusca at holiday parties. It is a food specific to Russian and Ukrainian cuisine, as well as other post-Soviet states.

It is prepared from boiled vegetables (potatoes, beets, carrots), onions, sauerkraut and / or pickles.

Because it is specific to the cold season, we can prepare it more often during Lent, when we need more vitamins and other valuable nutrients for our health.

From the given ingredients comes a salad of about 6-8 servings. Increase the quantities if you prepare this salad for more guests.

• 3 potatoes
• 2 carrots
• 1 beet
• 100-150 g of finely chopped sauerkraut
• 1 pickled cucumber
• 1 onion
• oil, salt, pepper, to taste

Wash the potatoes, carrots and beets, then boil them with the peel. After they have softened and the fork penetrates easily through them, rinse them with cold water and after they have cooled down a bit, you can peel them.

Another option would be to bake the vegetables in the oven, in the shell. They will be much tastier and richer in nutrients, and the salad will be much more flavorful.

Cut all vegetables into cubes, including cucumbers. Pickled cabbage should be cut finely, as finely as possible. If you don't like the sour taste, you can only use sauerkraut, or just pickles, and not both types of pickles.

Put the beets in a bowl and add a little oil. This way you will avoid coloring the other vegetables red. Add the potatoes, carrots, cabbage, pickles and other ingredients. Stir gently and cover the bowl with plastic wrap.

Let the salad cool for 1-2 hours to develop its flavors.

Other ingredients can be added to this salad, such as peas, greens or beans, mushrooms or corn, fish or mushrooms. Thus the salad will become fuller and more nutritious (due to protein intake).

1. Gotovim-doma, vinaigrette: https://gotovim-doma.ru/recipe/224-vinegret

2. Hello Kitchen, Russian salad (Vinegret): https://www.google.ro/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=0ahUKEwjGuMiL8J3XAhWPYlAKHZ9kCSoQjhwIBQ&url=http%3A%2F%2Fhellokitchen.tv%2F835%2Frussian-salad%2F&psig=AOvVaw1U6QFMZSv53ehEBFRHiiRO&ust=1509642839899893

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Winter salad with spinach, beets and chicken

To prepare this salad you need the following ingredients:

- 300 grams of boiled or grilled chicken breast

- 100 grams of baby spinach

- 100 grams of boiled beets, cut into pieces

- 50 grams of goat cheese cut into pieces

- four tablespoons of grape oil or olive oil

- two tablespoons of balsamic vinegar

- five teaspoons of mustard