Buttered salads: holiday recipes. Video
The festive table cannot do without salads, and the standard “Mimosa”, “Olivier” and herring under a fur coat, which are also very high in calories, are already fed up. Prepare something extraordinary, all the more to do it realistically from the most ordinary products. Such salads are quite suitable not only for a holiday, but also for a regular dinner, as well as for a diet.
You will need: – 1 head of onion; – 600 g of broccoli cabbage; – 100 g feta cheese; – 200 g of small-fruited cherry tomatoes; – pine nuts; – parsley; – olive oil; – vinegar; – salt.
Boil broccoli cabbage in salted water, then rinse with cold water and disassemble into inflorescences. Wash, wipe and cut the tomatoes in half. Peel the onion and chop finely. Fry the pine nuts. Cut the cheese into cubes. Put all the ingredients in a bowl, sprinkle with chopped parsley, salt to taste, and top with a mixture of olive oil and vinegar. Stir.
Use vinegar and olive oil to taste. To prevent the onion from cutting your eyes, moisten a knife under running cold water when peeling.
Salad with broccoli, pomegranate and grapefruit
You will need: – 500 g of broccoli; – 1 grapefruit; – 1 head of red onion; – ¾ glass of pomegranate seeds; – 1 tbsp. honey; – 2 tbsp. white wine vinegar; – olive oil; – ground pepper; – salt.
Boil the broccoli, then soak it in cold water for a couple of minutes. Divide into inflorescences. Peel the grapefruit and cut into wedges. Remove the film and white streaks from the wedges to avoid the bitterness inherent in this citrus.
Peel and finely chop the red onion. Dry the walnuts in a pan, after dividing the large kernels into several parts.
Heat the honey slightly if it is crystallized. Mix it with olive oil, white wine vinegar, then pepper and salt to taste. The sauce is ready.
Place ingredients (except walnuts) in a bowl, pour over the sauce and stir. Garnish with pomegranate seeds and walnuts.
If the grapefruit is large and its slices are large, separate them
You will need: – 300 g of shrimp (peeled); – 300 g of canned white beans; – 100 g of bacon; – 1 avocado; – 250 g of lettuce; – 1 tbsp. white wine vinegar; – 1 tsp. granular mustard; – ½ tsp. marjoram (dry); – parsley; – salt and pepper to taste.
Cut the bacon into small pieces and fry in a pan. Boil the shrimps in salted water and peel. Remove the skin and pit from the avocado. Cut into small pieces. Tear the lettuce with your hands and place the canned beans, lettuce, shrimp, avocado and cooled bacon in a salad bowl. Cover with a mixture of marjoram, olive oil, vinegar and mustard. Stir. Add salt if required. Decorate with parsley leaves.