Recipes meatless salads

Lenten salads

What salads prepared during Lent - the top 10 recipes meatless salads from the magazine «f-Journal.Ru»

During Lent Orthodox Christians traditionally refuseeating eggs, meat, fish and dairy products.Remain fruits, vegetables, mushrooms, all kinds of pickles and cereals - is not only delicious, but also useful.

Excellent replacement dairy products during Lent - calcium-rich sesame seeds and some vegetables.Instead of fish you can eat nuts and vegetable oils (particularly rich in beneficial fats flaxseed, olive oil, mustard oil, and walnut oil).

Protein products perfectly replace mushrooms and legumes - beans, peas, lentils.A source of vitamins are fresh vegetables, greens, sprouts of cereals, fruits and berries (fresh and frozen).

This article contains recipes meatless salads - salty and sweet, holiday and everyday, mushrooms, fruits and vegetables (fresh and baked), with the addition of nuts and seeds (sesame, pumpkin and sunflower).

top 10 recipes meatless salads

Recipe 1. roast beet salad with mushrooms

Salad of roasted beets with mushrooms

You need: 250 grams mushrooms, 3 small beets (about 350 g), 1 red onion, a handfulroasted sunflower seeds, fresh herbs for decoration.For the filling: 1 tablespoon of natural apple cider vinegar (you can substitute lemon juice), 2-3 tablespoons cold-pressed vegetable oil, salt and a pinch of sugar.

Wash beets, wrap in foil and bake in a well-heated oven until soft (about 35-50 minutes, depending on the size of the fruit).Wash mushrooms, place in a colander, then on paper towels.When fungi dry out, cut them into thin slices, place on a baking sheet and bake in the oven for 15-20 minutes (until podvyalivaniya, mushrooms should be much diminished in size).Onions cut into very thin half-rings.Baked beets cool, cut peel and slice into strips (or thin slices).Connect in the bowl, salt, sugar, vinegar and oil.The resulting mixture tuck beets, stir, let stand 10 minutes, then add the onions and mushrooms, stir again and leave for another 10 minutes to marinate.Before serving, garnish the salad with fresh herbs.

Recipe 2. Vitamin salad

Vitamin Vegetable Salad

You need: 400 g Chinese cabbage, 3 stalks celery, 2 bell peppers (red and yellow), 1 purple onion, 2 fresh cucumber, 1 tablespoon soy sauce, a handful of sesame seeds, 2 tablespoons lemon juice (can substitute rice vinegar), 3 tablespoons olive oil.

Vegetables Wash and pat dry.Bell pepper remove seeds and stalks, cut into small, thin strips.Beijing cabbage finely chop.Onion cut into thin half-rings, cucumbers - straws.Celery finely chop.In a separate bowl combine the olive oil, soy sauce and lemon juice.Mix all the vegetables in a salad bowl, add the dressing, toss and serve, garnish with sesame seeds.

Recipe 3. Coleslaw with carrots and prunes

Coleslaw with carrots and prunes

You need: 300 g of Chinese cabbage (can be replaced by a young white cabbage), 250 g of carrots, a handful of walnuts (you can replace cashews, hazelnuts, pistachios), 100 g pitted prunes.For the filling: 5 tablespoons of unrefined vegetable oil, 3 tablespoons brown sugar (or honey), 2 teaspoons lemon juice.

Vegetables Wash and pat dry.Cabbage finely chop.Chop carrots on a medium grater or cut into thin strips.Prunes rinse with warm water, scald with boiling water and cut into small pieces.Put all ingredients in a bowl, sprinkle with sugar (or honey), add butter and lemon juice.All the mix.Serve sprinkled with chopped nuts.It turns easy, but very satisfying meatless salad, crisp, juicy, with a delicate flavor and spicy notes, which he gives to prune.To spice can be added to this dish 1 clove of garlic through a press sagging.Prunes in this recipe, you can substitute dried apricots.

Recipe 4. Vitamin fruit salad with pumpkin and cranberries

Vitamin fruit salad with pumpkin and cranberries

You will need: 2 apples, 2 pears, kiwis 4, 2 carrots, 200 grams of pumpkin pulp, 1 tablespoon liquid honey, 2 tablespoons butterwalnuts, 3-4 tablespoons freshly squeezed natural orange juice, a handful of white raisins, a pinch of chopped walnuts (optional), a handful of pumpkin seeds, a handful of cranberries (fresh or frozen).

Raisins rinse and soak for 10 minutes in warm water, then drop in the strainer, and when the water drain, place on paper towel to completely remove excess moisture.Kiwi, pears, apples and carrots, wash, dry, peel off the skins.From apples and pears cut serdtsevinki with bones.If the skin on the fruit is soft, you can leave.Coarsely grate the carrots and squash, apples, pears and kiwi fruit cut into small slices (or cubes).Orange juice mixed with honey and walnut oil.Combine all ingredients in a salad bowl, add the steamed raisins, pour the dressing and mix well all.Serve, sprinkled with pumpkin seeds and cranberries.Instead of honey can be used in this recipe generator syrup or brown sugar.

Recipe 5. salad of roasted tomatoes, peppers and eggplant

Salad of roasted tomatoes, peppers and eggplant

You will need: 3 large tomatoes, 2 medium eggplants, 2 bell peppers, 2 sprigs of basil, a handful of pine nuts, 2-3 tablespoons of oliveoil 2 sprigs of parsley (or cilantro), 2-3 cloves of garlic, 1 teaspoon sugar, 2 tablespoons lemon juice, salt and freshly ground pepper to taste.

pepper, eggplant and tomatoes, wash and pat dry.Arrange the vegetables on the laid parchment baking.Eggplant pinned with a toothpick or fork in 2-3 places on tomatoes also make a few punctures.Bake at 220-240 ° vegetables until soft.Tomatoes with pepper are cooked in about 20-25 minutes (they must be removed from the oven and cover with cling film).Eggplant will bake longer - about 45 minutes (they should be completely soft).Ready eggplant also tighten the film and let them "rest" a quarter of an hour.Then remove the peel vegetables, cut into slices and place in a salad bowl.Finely chop the garlic.Washed and obsushennuyu green chop and combine with vegetables.In another bowl, combine the garlic, lemon juice, sugar, salt, pepper and butter.Add the dressing to the vegetable mix, mix, wrap in foil and store in the refrigerator to the present salad.Serve chilled, sprinkled with pine nuts.

Recipe 6. mushroom salad with green peas and pistachios

Salad of mushrooms with green peas and pistachios

You need: 300 grams of fresh mushrooms, 1 jar of canned green peas, 2 small carrots, 2 small potatoes, 2 fresh cucumber, a handful of green olives withoutseeds, 100 grams of peeled pistachio nuts, 3 tablespoons of unrefined vegetable oil (preferably olive or flaxseed), 1-2 cloves garlic (optional), salt and pepper to taste.

Preheat oven to 180º.Mushrooms wash, put on a towel, remove excess moisture, cut into thin slices, spread on a lightly oiled baking sheet and bake until golden.Carrots and potatoes boil.It can be in the water in which to boil a carrot, add 1 tablespoon of sugar - will turn out delicious salad.Olives cut into rings, cucumbers - semicircles.Finely chop the garlic.Boiled potatoes and carrots cut into small cubes.Pistachio lightly fry a dry frying pan.Mix all the vegetables in a salad bowl, add the nuts, salt, pepper, pour oil and mix.

Recipe 7. salad zucchini, cucumbers and radishes

Salad from zucchini, cucumbers and radishes

You will need: 2 small zucchini (about 400 g), 2 fresh cucumbers, 100 grams of bean sprouts, radish 250 g, 4 sprigs of chives,a handful of raw almonds, 1 teaspoon peanut oil, salt, a small bunch of watercress.For the filling: the juice of half a lime, 2 coffee spoons of liquid honey, 3 tablespoons walnut oil, freshly ground black pepper.

Preheat oven to 180º.Zucchini peel, cut out the seeds, cut the flesh slices about 1 cm thick, place on an oiled baking sheet and bake until golden in color.Cucumber cut into cubes, too.Almond pour boiling water, bring to a boil, and then shifting the portions of nuts in cold water, to get them out and pushing on each nut with two fingers (sliding movements), remove the peel - it must "slide".Each nut chop in half and fry in a dry frying pan until golden brown.Green onions cut into rings, radishes - sliced.Mix in a bowl of radishes, green onions, bean sprouts, add cucumbers.Next, prepare the filling: whisk or blender, beat peanut butter with honey and lime juice.Gently insert in the salad dressing, taking care not to damage the shoots.Watercress leaves arrange on a plate, they lay out the salad, sprinkle with freshly ground pepper nuts.Serve immediately.

Recipe 8. Spicy bean salad with walnuts

Spicy bean salad with walnuts

You need: 300 grams of red beans, 2 sweet Crimean onion, 1 large zucchini, 1 bunch of herbs (dill, parsley or basil), 100 g of purifiedwalnuts, 2-3 cloves of garlic, 250 grams mushrooms, 2 tablespoons extra virgin olive oil for salads, refined vegetable oil for frying, salt and pepper to taste.

beans soak overnight.The next day, boil, first fill with water, boil for 15 minutes, then gently Decant broth, pour clean water and boil until tender.Make sure that the beans do not seethe.Bulbs, clean and finely chop.One fry in oil until golden brown, another aside.In another skillet Brown the washed, obsushennye and sliced ​​mushrooms into thin plates.Zucchini cut into cubes and fry until golden in a separate bowl.In a blender grind the garlic, herbs, nuts, salt, pepper, raw and fried onions.Add the olive oil, vegetable puree, whisk again.Mix in a salad bowl chilled beans, mushrooms, zucchini, add the dressing and toss.

Recipe 9. Salad "Paradise" of lentils with vegetables

Salad "Paradise" of lentils with vegetables

You will need: 200 grams of canned corn, 200 g of fresh pineapple, 1 eggplant (or zucchini), 100 g leeks (white part)1 white onion, 4 tablespoons vegetable oil 1 cup red lentils.For the marinade: 1 teaspoon salt, 1 teaspoon sugar, 50 ml of water, 3 tablespoons lemon juice (can substitute vinegar).

lentils, rinse, boil 15 minutes in 2 liters of salted water in a sieve and discard.Onions cut into rings and fry in butter.White onion cut semicircles and marinate in a mixture of salt, sugar, lemon juice and water (at least half an hour), then drain the liquid, and bow press.Eggplant cut into cubes and cook about 7 minutes on the other pan, season with salt at the end.Pineapple cut into slices.Join in a salad bowl chilled lentils, fried leeks, pickled onions, corn and pineapple.If necessary, add more salt and vegetable oil.It turns a great festive meatless salad.

Recipe 10. salad of asparagus, green beans with avocado

You need: 250 grams of boiled green beans, 2 boiled potatoes, 1 avocado, 2 small tomatoes, 250 grams of boiled green asparagus, 1 tablespoon of naturalapple (or balsamic) vinegar, 2 tablespoons olive oil, salt and black pepper to taste.

vinegar mixed with salt, pepper and olive oil.On a flat plate salad lay in the center of the beans, spread over the sliced ​​potatoes and sliced ​​tomatoes.Avocado, remove the pit and remove the peel, cut the flesh into small slices and place on the potatoes.Top Spread the asparagus.Pour vegetable sauce and serve.This is another version of vegetable salad for the holiday table.

Lenten salads

As you can see, even during Lent can enjoy the amazing delicious, hearty, and most importantly, healthy dishes.Choose your favorite recipes, cook meatless salad home and eat to your health!Bon Appetit!

Ales Musiyuk for the site «f-Journal.Ru»

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