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Warm, hearty salads are created for the winter menu. The composition of the ingredients can be any. Pieces of meat, fresh or baked vegetables, legumes, cheese, nuts and fragrant herbs-choose what you like best. Refueling should not be too complicated and “heavy”. The main thing is to gently emphasize the taste combination and give a subtle pleasant aroma. Other culinary subtleties and recipes of warm salads are revealed by the experts of the Vivid brand.
Pumpkin in the main role
Pumpkin is our favorite winter vegetable, from one look at which it becomes warm. So the salad from it will turn out amazing. Especially if you make a dressing from Vivid raw butter. Thanks to the cold-pressed technology, it has preserved the rich taste and unique aroma of fresh sunflower seeds.
We’ll start with the gas station. Mix 3-4 tablespoons of cold-pressed Vivid oil, 1 tablespoon of wine vinegar, 1 tsp of Dijon mustard, salt and black pepper to taste. We cut 300 g of pumpkin squash into slices, sprinkle with oil, sprinkle with dried rosemary or thyme, bake in the oven for 15-20 minutes at 180 °C.
We put slices of warm pumpkin on plates, add cubes of feta cheese, arugula and pour everything with oil dressing. Garnish the salad with pumpkin seeds and serve it on the table as soon as possible.
Liver surrounded by greenery
Chicken liver with vegetables is an ideal combination for a winter salad, generously loaded with vitamins and minerals. The benefits will be added to it by the natural raw-crushed oil Vivid. After all, all valuable nutrients are carefully preserved in it. And its exquisite taste will give the salad a special sound.
Mix 50 ml of cold-pressed Vivid oil, 2 tablespoons of granular mustard, 2 tablespoons of lemon juice, a pinch of salt and red pepper. While the dressing is infused, cut into slices 400 g of beef liver and fry in butter. At the end, pour 2 tablespoons of red wine, completely evaporate, salt and pepper.
Fry 100 g of chopped carrots in a frying pan. We combine liver, carrots, spinach leaves and pomegranate seeds in a salad bowl. Serve the salad warm, watering with an oil dressing.
Quinoa with warm vegetables
Quinoa groats are good because they can be used to prepare delicious, hearty and very healthy salads. Vivid raw butter will help to achieve harmony of taste. It is distinguished by the signature taste of young sunflower seeds with light nutty shades.
Bake the whole red bell pepper and eggplant for 15 minutes in the oven at 180 °C. We tightly close the pepper in a cellophane bag, after 5 minutes we remove the thin skin, cut the pulp into small cubes. Eggplant is also peeled and cut into cubes. At the same time, we boil 150 g of quinoa in water without salt. Combine the baked vegetables and cereals in a salad bowl, add 1 tbsp. l. capers and 100 g of canned corn. We fill the salad with 3-4 tablespoons of cold-pressed Vivid oil, 1 tablespoon of soy sauce and 1 tablespoon of balsamic vinegar. Before serving, garnish the salad with parsley.
Potatoes in bacon strips
Potato salad with bacon will perfectly warm and saturate in the cold. Its main secret is the original dressing with the addition of blue cheese and Vivid cheese butter. The subtle, gentle unobtrusive aroma of sunflower seeds will give a special flavor. A soft pleasant taste will emphasize the fragile taste shades.
Boil 6 medium potatoes with a thin skin. At the same time, brown 4-5 strips of bacon in a grill pan. We take out the ready-made strips of bacon from the pan and fry the halves of the boiled potato tubers there. Mix 3 tablespoons of cold-pressed Vivid oil, 1 tablespoon of balsamic vinegar, the juice of half a lemon, a pinch of salt and black pepper.
Put the potatoes with bacon, arugula and finely chopped red onion on a plate. Pour the sauce over the salad and decorate each portion with fresh herbs. If desired, add pieces of cheese with mold to the salad.
Veal tenderness
Veal tongue is a win-win ingredient for a warm salad. Here, unrefined raw-crushed Vivid oil can be used not only for refueling, but also, contrary to popular belief, for frying. Vivid sunflower oil does not contain ballast substances, and thanks to the cold filtration technology, it has a lower content of harmful waxes. Thanks to this, the oil does not foam, does not “shoot” and does not smoke in the pan, turning cooking into a pleasure. That’s why it’s safe to fry on it.
Boil the beef tongue and cut into cubes. Chop 200 g of champignons with plates, fry in cold-pressed Vivid oil with half-rings of red onion until golden brown. Add the tongue and stand on the fire for a couple of minutes. Meanwhile, we cut the pickled cucumber into strips, and 5-6 cherry tomatoes-in halves.
We cover the plate with lettuce leaves, mix the warm tongue, mushrooms with onions, cucumber and tomatoes. Sprinkle everything with chopped shallots and decorate with slices of boiled eggs. Lightly sprinkle the salad, pour the Vivid raw butter and sprinkle with lemon juice.
Salad in the Provencal style
A warm salad with pasta is simple, delicious and exquisite. You just need to add a little raw butter Vivid. The aroma of fresh sunflower and the delicate taste of young seeds perfectly complements pasta, white meat and vegetables.
Rub a small chicken fillet with salt and dry Provencal herbs. Sprinkle with cold-pressed Vivid oil and fry until golden brown. Let the fillet cool down a little and cut into slices. Boil 200 g of fusilli paste to the state of aldente, drain the water and mix with 1 tbsp. l. vegetable oil.
We combine fillet and pasta in a salad bowl, add sliced fleshy tomato and 100 g of cheese cubes. Salt and pepper to taste, season with the same raw-crushed Vivid oil. Before serving, garnish the salad with basil leaves.
Prepare any of these warm salads at home and please your family with a new delicious dish. Or come up with your own recipe. In any case, you will need Vivid cold-pressed sunflower oil. This natural cold-pressed vegetable oil has preserved its delicate aroma, pristine taste and valuable nutrients. Thanks to this, your warm salads will acquire a unique zest and will be charged with the benefits of nature.