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"Spring" salad



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a very cool and very fast salad!

  • paste mollisana /
  • 1 cucumber /
  • 1 large tomato /
  • 1 box of tuna in rio mare water /
  • 1 or /
  • feta cheese/
  • half a lemon
  • salt,
  • pepper

Servings: 3

Preparation time: less than 15 minutes

RECIPE PREPARATION "Spring" salad:

Put a pot of water and salt on the fire. When the water starts to boil, put the pasta to boil, leave it for about 12 minutes (as it says on the bag), take it out in a strainer and put it under a stream of cold water. Put in a large bowl, add the drained tuna, sliced ​​cucumbers, tomatoes and diced cheese. Boil an egg, leave it to cool and then cut it into small pieces. Mix everything, add salt and pepper and squeeze the lemon. Leave it to cool for about 15 minutes and then serve.


Light salad recipes for Easter

Light salads for Easter are the ideal solution, because after Lent it is not always easy to introduce a new diet. This is why in the piggy bank recipe, you should include salads, which calorie content will be related to light options.

Salad & # 8220Nest Easter & # 8221 & # 8211 a variation of Olivier

This version of the dish is low due to the fact that it contains only vegetables and chicken eggs. The taste and aroma, as well as the appearance of the salad are ideal for the holiday meal. Cooking will require the following ingredients:

  • medium-sized potatoes (you can use young) & # 8211 200 g
  • a boiled turkey or a sausage / ham (preferably fat-free) & # 8211 300 g
  • chicken eggs & # 8211 4 pieces
  • carrots & # 8211 50 g or 4-5 mini carrots
  • salted or, as an option, pickles & # 8211 1 piece (you can also use fresh to make the salad lighter)
  • Light Mayonnaise & # 8211 3 tbsp. it.
  • non-iodized salt & # 8211 to taste
  • fresh dill without twigs & # 8211 20 g
  • bell peppers to taste.

Cooking time & # 8211 1 hour +15 (20) minutes.

Calories per 100 g & # 8211 35 kcal.

  1. Bake and boil carrots and potatoes (potatoes can simply be washed and boiled & # 8220in uniform & # 8221, then cleaned)
  2. Boil the chicken eggs in the state of & # 8220boiled hard & # 8221, clean and cold
  3. All vegetables, including pickles, cut into cubes
  4. Also, cut and cooked sausages
  5. Put all the prepared ingredients in a salad bowl
  6. Add spices and salt
  7. Add mayonnaise, mix
  8. Add chopped dill (top as decoration)
  9. Grind eggs, form the shape of nests.

Serve a salad can also be with sour cream & it will reduce extra calories.

Salad with boiled chicken, rice and egg

Another tasty and very beautiful dish on the Easter holiday table will be a salad with boiled chicken, rice and egg. Despite the presence of rice in general, the calorie content is not too high. This can be done using light mayonnaise for refilling. To start cooking, you need to make sure that the following ingredients are present:

  • chicken (meat only) & # 8211 0,5 kg
  • medium chicken eggs & # 8211 3 pcs.
  • brown / white rice or mixture & # 8211 70 g
  • carrots & # 8211 230 g
  • hard cheese & # 8211 65 g
  • green apple (green) & # 8211 50 g
  • lemon -1 pc (or 30 ml of any citrus juice)
  • mayonnaise (or any other sauce that is suitable for dressing this salad) & # 8211 3 tbsp
  • black pepper to taste
  • parsley (excluding stems) & # 8211 100 g
  • quail eggs & # 8211 3 pcs

Cooking time & # 8211 60 minutes + 10 minutes (for decoration).

Caloric content & # 8211 40 kcal / 100 g.

  1. Boiled quail eggs boiled hard, cooled, using running water, cleaned
  2. Wash the chicken, boil
  3. Cool the bird, clean the skin and remove all the bones
  4. Chop the meat and place in a salad bowl
  5. Boil chicken eggs (also steep), peel, cool
  6. Grate them, add to the salad in the chicken
  7. Boil brown rice until cooked (add salt to this water, it is recommended to use chicken broth for this, the taste of the salad will be saturated)
  8. Rice ready to put in a salad bowl
  9. Peel and boil the carrots
  10. Divide it into two parts (cut one, use the other for decoration)
  11. Stir in the cheese and add to capacity
  12. Add spices
  13. Mayonnaise is used as a dressing
  14. Cut an apple into cubes, put them in a salad bowl
  15. Prepare the lemon juice, add a little to the rest of the ingredients
  16. Mix everything well.

At the end of cooking you will need to decorate the pot. To do this, cut the remaining carrot (half ring), spread on top of the whole area. Chop the parsley very well and place on top. Quail eggs cut in half and put on top of the whole composition. After that, the dish should be placed in a cool place for half an hour, then it can be served.


Recipe: Spring salad

Ingredients for Spring Salad
& # 8211 15 cherry tomatoes, 5 red radishes, 4 boiled eggs, 1 bunch of green onions, 1 lettuce, 4 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon flavored vinegar, salt, 1 bell pepper

Preparation Spring salad
Boil eggs, then cut into cubes. Cut the pepper into slices, fish onions, cut the radishes into rounds and cut the tomatoes in half. Wash the lettuce well and break the pieces. Prepare a vinegar sauce, lemon juice, olive oil and 2 tablespoons of water. Add salt and pepper. Mix all the vegetables in a bowl and put the sauce. Spring salad garnish with boiled eggs cut into quarters, a few slices of radish, a few finely chopped green onion leaves.


Italian salad recipes with pictures

Cooking recipes in pictures and diets. Find out the secrets of the kitchen and how to easily prepare tasty food from the largest online cookbook. Keep up to date with the latest news! Enter your email address and press the send button! The latest recipes. Sausage biscuits. Asian eggplant salad. Fine textured tofu pudding Food recipes in pictures, recipes of various foods, steaks, stews, meat food, vegetable food, Romanian food recipes, Italian food recipes, Serbian food recipes, Hungarian food recipes different salads, for every day: appetizer salads, potato salads, raw salads, meat salads, eggplant salads, beet salads, egg salads, fish salads, cold salads, hot salads mydomen.com This dish carries all the colors of spring - the Italian vegetable salad that you will really like. Such an amount of vitamins in a single plate still does not fit easily! Let's cook together. Vegetable salad

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  • In a large bowl, mix the pasta with the egg slices, the ham with the drained corn and the mayonnaise. Season to taste with salt, pepper and what you think goes well. I chose a mixture of Italian spices. Grated Parmesan cheese is prepared over the salad before being served. Serve either immediately after cooking or cold from.
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Winter "Spring" Easter

For a few days now, I've been craving Primavera pasta and, more or less ironically, I made the pasta in the picture on the day of the first snow. Trying to make pasta with vegetables in early winter poses some problems, and when I choose vegetables out of season I invest a lot of time in smelling as many vegetables as possible. This is how I manage to find those who come from greenhouses who do their best to bring a good product in front of the consumer.

However, I felt the need to transform this recipe to adapt it to the season, so I decided to make pasta with cooked vegetables.

For starters, I put red kapia peppers, a bunch of cherry tomatoes and a clove of garlic sprinkled with olive oil and salt in the oven heated to 200 ° C. After 10 minutes I took out the tomatoes, after another 10 minutes I took out the garlic and turned the peppers over, which I cooked for about an hour, turning them a few times.

Until the peppers were done, I made carrot sticks, red onion slices and zucchini sticks. We also peeled the garlic and the ripe tomatoes, then we blended them together in a blender with a little oil and salt.

When the peppers were cooked, I took them out of the oven and put in their place the tray where I had the other vegetables, which I sprinkled with cold-pressed oil, salt and freshly ground black pepper. I left them to bake, during which time I cleaned the peppers, boiled the pasta and made the tomato sauce.In a large cast iron skillet I put on the fire a few cherry tomatoes cut into 6, and after they softened a little I added the sauce of ripe tomatoes and garlic. When the sauce thickened, I added the lightly uncooked cooked pasta (cooked about 2/3 of the time needed), the sliced ​​baked peppers and a large polish of the salted water in which the pasta was boiled. I waited for the water to drop, turned off the heat and added the rest of the cooked vegetables, which I mixed vigorously.

I garnished with an olive oil mixed with parsley and blended.


1. With Peas, Pecorino, Chile, and Mint
Before cooking the pasta, add 2 cups shelled peas to the pot of boiling water and cook until tender, 3 to 5 minutes remove, Then cook the pasta. While it cooks, sauté 1 tablespoon minced fresh hot chile (like Thai) and the peas in 2 tablespoons olive oil over medium heat, stirring occasionally, for a minute or two. Toss with the pasta, 1⁄2 cup chopped fresh mint, and 1⁄2 cup grated pecorino romano cheese. Garnish: chopped fresh mint and grated pecorino.

2. With Carrots, Ricotta, and Salted Ricotta
Cook 4 thinly sliced ​​carrots in 2 tablespoons olive oil and 2 tablespoons water over medium-high heat, stirring as necessary, until the carrots are tender and lightly browned, 8 to 10 minutes. Toss with cooked pasta and 1 cup ricotta. Garnish: crumbled salted ricotta and chopped fresh parsley, if you like.

3. With Creamed Spinach
Before cooking the pasta, add 2 pounds of spinach to the pot of salted boiling water cook for 1 minute, then remove, cool, and chop. While the pasta cooks, boil 1 cup heavy cream, 3 tablespoons butter, and the chopped spinach over medium heat and cook until thick, 5 minutes or more. Toss with the cooked pasta. Garnish: grated nutmeg.

4. With Dandelions and Smoked Sausage
Cook 1 tablespoon minced garlic and 8 ounces chopped smoked sausage (like chorizo ​​or kielbasa) in 2 tablespoons olive oil over medium heat until the sausage browns, 8 to 10 minutes remove. While the pasta cooks, add 1 pound chopped dandelion greens, cover, and cook until wilted but still somewhat firm, about 5 minutes. Uncover, add a little pasta-cooking water, and continue to cook, stirring, until the greens are tender, about 5 more minutes. Toss with the cooked pasta and the sausage, adding more olive oil if needed. Garnish: ground black pepper.

5. With Favas, Watercress, and Brown Butter
Shell 3 pounds fresh fava beans, then rinse (or use 3 cups shelled beans). Simmer in water to cover until tender, 12 to 15 minutes. Drain, cool slightly, and peel each bean. Melt 4 tablespoons butter over medium heat and stir until the foam subsides, then add the beans and cook for 2 minutes. Toss with the cooked pasta and 1 bunch chopped watercress (reserve a handful for garnish). Garnish: chopped watercress.

6. With Butter-Braised Turnips and Sage
Cook 1 pound peeled and diced turnips in 2 tablespoons butter over medium heat, stirring, until they begin to brown, about 10 minutes. While the pasta cooks, add 1 tablespoon chopped sage and 2/3 cup vegetable or chicken stock, white wine, or water boil until the turnips are tender and the liquid is almost entirely evaporated, 10 to 20 minutes. Toss with the cooked pasta. Garnish: chopped fresh sage.

7. Carbonara with Leeks
Cook 4 ounces chopped pancetta or good bacon in 2 tablespoons olive oil over medium heat, stirring occasionally, until browned, 8 to 10 minutes remove with a slotted spoon. While the pasta cooks, add chopped white and tender green parts of 3 cleaned leeks (about 1 pound) to the pan and cook until softened and beginning to brown, about 15 minutes. Make 4 wells in the cooked leeks, add a little olive oil to each, and crack 4 large eggs into the wells. Fry until the whites are barely set. Toss with cooked pasta, the bacon, and 1⁄2 cup grated Parmesan. Garnish: chopped fresh parsley.

8. With Chard and Roasted New Potatoes
Heat the oven to 425 ° F toss 1 pound diced new potatoes with 2 tablespoons olive oil in a roasting pan. Roast, stirring occasionally, until browned and very tender, about 30 minutes. Meanwhile, cook the pasta. Chop 1 pound chard, keeping the stems and leaves separate. Cook 1 chopped onion in 2 tablespoons olive oil over medium heat, stirring, for 5 minutes. Add the chard stems and cook until they soften, a minute or two, then add the leaves, cover, and cook until tender, about 5 minutes. Toss with the cooked pasta and the potatoes. Garnish: grated Parmesan.


Video: Ανοιξιάτικη Σαλάτα με Κολοκυθάκια και Τηγανητή Φέτα Επ. 50. Kitchen Lab TV. Άκης Πετρετζίκης (May 2022).


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