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A cool summer snack, full of vitamins! Or, why not, a garnish next to a grill!
- 1/2 salad created
- 1 hand full of spinach leaves
- 2-3 strands of green onions
- 1 link radishes
- 1 red kapia pepper
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Preparation time: less than 30 minutes
RECIPE PREPARATION Salad created with spinach and radishes:
Wash the vegetables well. Break the salad into pieces and mix with the spinach leaves in a bowl. Cut the onion into slices, pepper and radish slices and mix with salad. Add oil and vinegar, salt and mix well. Serve immediately.
to be more consistent you can add cheese, mozzarella or seeds
Spring salad with chicken breast and cucumber
This recipe is a filling one, which you can prepare quickly.
- 1 chicken breast
- 1 bunch of spinach
- 2 large cucumbers
- 1 bunch of green parsley
- 1 bunch of radishes
- 1 bunch of green basil
- 3 tablespoons olive oil
- 5 tablespoons of lemon juice
How to prepare spring salad with chicken and cucumber
To prepare this salad, you have to cut the chicken breast into cubes, then cook it for a few minutes in a pan with hot oil, until it turns golden.
Meanwhile, wash all the vegetables well and cut the cucumbers into thin slices, chop the parsley and basil, and cut the spinach into strips and julienne radishes. Mix all the ingredients in a bowl and add the chicken breast pieces, olive oil and lemon juice. Season with salt and pepper.
Photo source: www.restaurantedelux.ro
Chicken salad with carrots and radishes It is easy to prepare because most of the ingredients are used in their natural state.
1. Wash the chicken breast and dry it with paper towels. Season with salt and basil and grill.
2. Peel the carrots and radishes and grate them.
3. Finely chop the parsley and spinach.
4. After it has cooled, cut the chicken breast into medium pieces.
5. Mix the chicken breast with the vegetables and season everything with salt, basil and olive oil.
Make sure your little one eats chicken salad with carrots and radishes as soon as you have prepared it, to enjoy the freshness of the vegetables.
Beetroot salad with oranges and spinach - refinement and color
- Beetroot salad with oranges (Maria Matyiku / Epoch Times) Beetroot salad with oranges
- The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
- Peel a squash, grate it and boil it for 5 minutes (Maria Matyiku / Epoch Times) Peel a squash, grate it and boil it for 5 minutes.
- Grate the orange peel, squeeze the juice from the first half. The pulp from the remaining half is cut into pieces (Maria Matyiku / Epoch Times) Grate the orange peel, squeeze the juice from the first half. The pulp of the remaining half is cut into pieces
- Add orange juice and grated peel, apple cider vinegar, cumin and salt powder (Maria Matyiku / Epoch Times) Add orange juice and grated peel, apple cider vinegar, cumin and salt powder
- On a flat plate or plate, place the green spinach leaves all around. (Maria Matyiku / Epoch Times) On a flat plate or platter, place the green spinach leaves all around.
- Then pour the salad mixture on the plate, and garnish with the pieces of orange pulp (Maria Matyiku / Epoch Times) Then pour the salad mixture on the plate, and garnish with the pieces of orange pulp
If you are among those who love beets, but do not have time to boil or bake whole pieces of beets, you will surely love this quick and refined salad, with aromas of orange and cumin. The cooking time is considerably reduced because the beets are peeled, grated on a grater, steamed for about 5 minutes and ready. The sweet and sour taste given by the combination of orange juice and apple cider vinegar is special.
2 beets of the right size,
100 -150 g spinach leaves,
a large orange from which it is used:
1 tablespoon orange peel,
the juice from one half of the orange and the pulp from the other half,
1/2 teaspoon cumin,
3 tablespoons apple cider vinegar
a pinch of salt
Peel a squash, grate it and squeeze the juice. Boiled beets steam for 5-7 minutes (depending on the thickness of the beets) and remove from the heat and set aside to cool.
Grate the orange peel into longitudinal strips, being careful not to reach the white and bitter part of the peel. Cut the orange in half. Squeeze the juice from the first half. The pulp from the remaining half is cleaned of white skin and then cut into 2 cm thick pieces.
After the beets have cooled, add the orange juice and grated peel, apple cider vinegar, cumin and salt powder. Mix everything well.
On a flat plate or plate, place the green spinach leaves all around.
Then pour the salad mixture on the plate, and garnish with the pieces of orange pulp. The salad can be eaten immediately, or left for a few hours, to give the cumin time to leave the specific flavor.
Serve with a dish of beans, potatoes, rice, fish or your favorite steak.
Salad with radishes and boiled eggs
Vegetables and eggs are a perfect combination in a healthy diet, especially since in spring we can enjoy the first greens and vegetables and prepare a salad full of vitamins and nutrients. Green salad with radishes and boiled eggs is a simple recipe, but very welcome this season.
Contains fresh ingredients that give a special flavor to the salad, in addition it is very versatile, lettuce can be easily replaced with other leafy vegetables that you have at hand. Maybe with some spinach leaves or, why not, you can improve the taste and nutritional intake of the recipe by adding some fresh leurd or dandelion leaves, excellent for the proper functioning of the liver.
1 lettuce head
2 hard boiled eggs
4 - 5 red radishes
2 green onions
3-4 tablespoons vegetable or olive oil
the juice of a lemon
1 tablespoon grated sugar, optional
salt and pepper to taste
Details: the lettuce leaves break into pieces so that they can be easily taken with a fork. Wash the radishes well, drain and cut into slices 4-5 mm thick. Mix in a bowl the lemon juice with salt, sugar (if using) and pepper to taste. The sugar will balance the tastes, obtaining a balance between salty-sour-sweet. If you do not want to use it, you can completely give it up or replace it with honey, agave syrup, etc. Add this dressing over the ingredients in the bowl and add the oil. Stir to blend and the salad is ready to serve. Good appetite!
Pick up & # 8211 contraindications
Consumption of radishes has no known contraindications. However, in the case of people suffering from various gastric diseases, such as gastritis or ulcers, the consumption of radishes can promote acidity and can thus lead to unpleasant symptoms. Therefore, in the case of people with gastrointestinal problems, caution is advised regarding the consumption of radishes.
Also, people suffering from thyroid disorders should avoid excess radish, as hormonal imbalances could occur.
Oriental spring salad & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of Oriental salad spring is one of my father's favorites. She really likes this boiled potato salad with olives and pickles. In my childhood I ate a lot of oriental salad, especially in winter and spring. Sometimes my father also put marinated herring or eggs. In the spring he put green onions, radishes and salad. He always made a larger quantity and put it in the fridge. I had it for a few days and it seemed like the next few days were better. I'm lucky that my husband likes this salad too, so I make it too. I like that it is tasty, full and I can use many vegetables.
This time I made an oriental spring salad and excluded boiled eggs. I wanted to do one vegetarian salad and which should also be a fasting salad. I like this version because I can add delicious spring greens. I love green onions and all fresh greens. I did another one quinoa salad with leurda, just as tasty and healthy. I like sorrel just as much and if I have it in the house, I add it too. You can put whatever you like. Fresh vegetables remain at your fingertips. You can also add raw young spinach or even cucumber.
For pickles, I used cucumbers in vinegar from Bonduelle. I like them because they are small, they are very crunchy and tasty. They fit very well in oriental salad and give that sour taste that we really like in this salad. Potatoes are very important for this recipe. Buy boiled potatoes from those that do not fall apart. I used red potatoes that kept their shape very well in cooking. I boiled them in their skins, let them cool and peeled them. I then cut them into suitable pieces. I like to cut them into smaller pieces, but they can be cut even larger.
All you have to do is add oil and vinegar and the oriental spring salad is ready. Season well with salt and pepper and let it sit for at least 30 minutes. In this way all the flavors will be combined and the salad will be delicious. You can serve it as such or with a portion of fish. You can also try my recipe muffins with mushrooms, a dish just as tasty and easy to prepare. Don't forget the Bonduelle contest either. Leave me a comment when posting this recipe on my page of Facebook in which to answer the question "What dish would you like to cook with the help of cucumbers in Bonduelle vinegar?". You can win some very nice prizes. More details can be found in Regulation completely.
Different salad recipes for every day: appetizer salads, potato salads, raw salads, meat salads, eggplant salads, beet salads, egg salads, fish salads, cold salads, hot salads.
Egg and spinach salad
Egg and spinach salad is an exercise against food waste.
It happens to us that after the Easter Holidays we are left with boiled eggs that are not eaten much like that.
As we just passed the full and consistent meals, we could capitalize on both boiled eggs and the remaining steak. Of course, we will add many green and colorful vegetables to them.
We can make a salad in different combinations, I used spinach, onions and green garlic and radishes. It would go well with arugula or salad created.
Ingredients 4 people:
- 4-6 hard boiled eggs
- 4 suitable spinach bundles
- 4 green onions
- 4 pieces of green garlic
- 6-8 red radishes
- a small bowl of meat (boiled or roasted)
- 1 small lemon
- 4 tablespoons olive oil
- salt pepper
How to prepare salad with eggs and spinach:
Spinach, onion and green garlic are washed under running water and drained well. The spinach is broken into pieces, the onion and garlic are cut into small pieces. Mix them in a bowl.
Eggs and steak meat are cut into cubes.
The radishes are cut into thin slices
We prepare the individual portions in salad bowls. At the base we place the green vegetables (spinach, onion, garlic), on top will come the meat and diced eggs and on the side we place the radish slices nicely.
From lemon juice, olive oil, salt and pepper we prepare the dressing. Everyone will put in their bowl as much dressing as they want.
Quinoa salad, pomegranate seeds and radishes
Exotic, easy to prepare, tasty and great effect! How about you try this delicious salad recipe with quinoa, pomegranate seeds and radishes?
1 cup quinoa (100 g)
Method of preparation
Take a cup of quinoa and wash well, using a thick sieve. Rinse about 3 times, then add & icircntr in a saucepan, with 3 times the amount of water.
So, for a cup of quinoa, we will add 3 cups of water and a little salt. It would be preferable to use plain water because, during cooking, quinoa absorbs water.
Boil until the quinoa absorbs all the water.
Remove from the heat, mix with a little coconut oil and allow to cool.
Prepare the salad as follows: add the quinoa on a plate, then the washed and sliced radishes, spinach leaves and pomegranate seeds.