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How to diversify the winter menu for your joy and for the benefit of immunity? In the summer, we were helped by a variety of vegetable salads. There is no reason to part with this valuable food habit, because fresh vegetables are at our disposal all year round. You just need to add a little more benefit to them. What is needed for this, the experts of the company “AgrOliva” know. Together with the trademark” We Eat at Home”, they created a branded line of natural canned products.
Vitamins in sweet juice
Cherry tomatoes, corn and avocado are a simple but very harmonious combination. Rich sweet notes will give it sugar corn “We Eat at Home”. It is made from large selected corn grains of the highest quality. Thanks to the vacuum packaging, they have completely preserved their juiciness and elastic texture.
Drain the liquid from the can of corn, pour the grains into a colander. Avocado is peeled and pitted, the pulp is cut into slices. Chop 10-12 cherry tomatoes into quarters. Coarsely chop half a small bunch of basil. Combine corn, avocado, tomatoes and herbs in a salad bowl, salt to taste and season with olive oil. Let the salad stand for 10 minutes, and you can serve it to the table.
Vegetable medley
Green peas look very organic in salads. Especially if it’s green peas “We Eat At Home”. It is made from brain varieties of peas, the best varieties for canning. This product is successfully combined with any vegetables.
We cut radishes into rings, chop lettuce leaves and cucumbers. We drain all the liquid from the jar with peas and combine it with chopped vegetables in a salad bowl. Sprinkle the salad with chopped feta cheese. For sharpness, you can add 1-2 cloves of garlic, passed through the press. And we will fill the salad with olive oil and balsamic vinegar. If desired, add chopped nuts to the salad.
Pumpkin rules the ball
Pumpkin is rightfully called the queen of vegetables. Add beans and sugar corn to it “We Eat at Home” — you will get an incomparable salad. Thanks to the sealed jar, the grains have preserved a delicate aroma and natural taste with sweet notes.
Coarsely chop 500 g of pumpkin pulp, sprinkle with olive oil and bake in the oven for 25-30 minutes at 180°C. Then we cool it and chop it into cubes. Boil 150 g of beans. Mix the dressing from 50 ml of olive oil, 2 tablespoons of honey, the zest of half a lemon, salt and black pepper. Mix the pumpkin, beans, 300 g of corn grains and lettuce leaves in a salad bowl. Pour the dressing. For a more satisfying option, you can add a handful of crushed hazelnuts and pumpkin seeds.
Warm company
A green salad of zucchini, spinach and nuts is another successful combination. Green peas “We Eat at Home”will help to emphasize it expressively. It is made from premium beans without artificial additives. Therefore, you can enjoy the natural taste, as it was originally.
Cut into slices 2 small zucchini, grease with vegetable oil, roll in flour and fry in a grill pan. Immediately transfer them to a salad bowl, pour out 400 g of canned peas, add spinach and nuts. Finely chop 5-6 sprigs of parsley, pour it into a salad bowl. Salt and pepper the salad to taste, sprinkle with lemon juice and mix gently so as not to damage the zucchini slices.
Italian motifs
Did you want something exquisite? Prepare a warm salad with chicken breast. Sugar corn “We Eat at Home”will expressively emphasize its taste. It is made from the best varieties of corn without the use of preservatives, flavor enhancers and GMOs. So the salad will turn out not only delicious, but also useful.
Lightly beat off 300 g of chicken fillet, rub with salt with Provencal herbs and fry in a frying pan greased with olive oil. The cooled fillet is cut into slices. Now we will make a homemade pesto. Combine a bunch of basil, a handful of pine nuts, 4 tablespoons of olive oil in the bowl of a blender and whisk everything into a homogeneous mass. At the end, pour out 50 g of grated Parmesan. We spread slices of ruddy fillet on a plate, sprinkle corn on top and pour pesto sauce over it. Garnish the salad with cherry halves and arugula.
Rice impromptu
Rice and green peas are a combination that can be found in different dishes. With green peas “We Eat At Home” it will become even tastier. Thanks to the modern packaging, the juicy elastic grains of a soft green color with a rich velvety taste have been preserved perfectly.
Boil 250 g of long-grain rice to the state of aldente, throw it into a colander. We steam 30 g of raisins in boiling water for 5 minutes, dry them on a paper towel. Finely chop 1 pear and a handful of mint leaves. In a salad bowl, mix boiled rice, 250 g of green peas, pears and raisins. Salt the salad, season with 3 tbsp olive oil and 1 tbsp lemon juice, sprinkle with 1 tsp lemon zest and any fresh herbs.
Here are just a few salads that will enliven your daily diet. You can come up with interesting variations for every day yourself. Sweet corn and green peas “We Eat at Home” will make any recipe perfect. And all because these are natural products that have preserved their original taste and all the valuable elements. Thanks to them, your family menu will be replenished with a lot of various salads that will give pleasure and will benefit the body.