The following recipes for vegetarian salads are suitable for both a festive table and a varied everyday menu. They are prepared easily, and the impressions of their tasting are the most positive.
Vegetarian salad "Caesar" - recipe
If your diet allows you to make dairy products in the diet - this recipe for salad is exactly what you like, because the composition contains cheeses and cream. If these products are not allowed, replace the cream with vegetable, and remove the Parmesan and Adyghe cheese from the composition.
Ingredients:
- iceberg salad - to taste;
- cherry tomatoes - 9-10 pieces;
- Adyghe cheese - 110 g;
- ground coriander seeds - 1 pinch;
- butter melted - 30 g;
- garlic cloves - 1 handful;
- Parmesan grated - 1 tbsp. a spoon;
For sauce:
- cream with a fat content of more than 20% - 95 ml;
- olive oil - 65 ml;
- lemon juice - 25 ml;
- starch - 10 g;
- dry herbs - 10 g;
- rosemary - 5 g;
- asafoetida - 5 g;
- shamballa ground - 5 g;
- pepper ground black - 1 pinch;
- salt - to taste;
- nori sheets - 2 pcs.
Preparation
We are preparing the sauce for a vegetarian salad "Caesar". Warm up the olive oil in the saucepan, throw the rosemary, and after another minute asafoetida. Now add the cream, pour the starch, stirring, and let in until the thickening of the mass. At this stage, pour in lemon juice, throw shamballa and herbs Provans, mix, remove from heat and treat the sauce with a blender. After that, we lay the crushed nori leaves, salt sauce, season with pepper and again punch with a blender.
We cut the Adyghe cheese into cubes, fry them on melted butter and season with ground coriander.
Now make out the salad. We spread to the bottom of the salad bowl the arms of the iceberg, torn apart, top half of cherry tomatoes and roasted Adyghe cheese and season everything with cooked sauce. Now the turn of crackers. Spread them in a salad and gently mix the dish. In the end, we rub the dish with grated Parmesan cheese and immediately serve it to the table.
Vegetarian salad with avocado and mushrooms - recipe
Ingredients:
- avocado of medium size - 1 pc .;
- tomatoes ripe fresh medium size - 2 pcs .;
- fresh champignons - 55 g;
- sweet Bulgarian pepper medium size - 1 piece;
- onion bulb - 80 g;
- fresh parsley - 1 small bunch;
- olive oil - 40 ml;
- lemon juice - 15 ml;
- soy sauce - 15 ml;
- sugar - 1 pinch;
- ground pepper black - 1 pinch;
- salt - 1 pinch.
Preparation
Approximately one hour before the expected salad preparation, we cut into thin slices washed and dried mushrooms, water them with soy sauce and leave to marinate.
We also chop the pulp of avocado, Bulgarian pepper and tomatoes into cubes, and chop the parsley greens finely with a sharp knife. Now we clean and grind the onion bulb, lay it in a heated frying pan with a tablespoon of olive oil and fry until soft. Now sprinkle the onions with sugar and caramelize it, stirring.
Before serving, mix the avocado, tomatoes, bell peppers, fried onions, parsley and pickled mushrooms, fill everything with olive oil and lemon juice, add salt and pepper ground black to taste, mix and immediately serve.