From salmon, beef, chicken, and even pumpkins, you can cook original and very hearty warm salads that will diversify your daily menu. Here goes.
1. Salad with beef and vegetables
Ingredients
- 2 fillets of beef for 200-250g
- sea salt - to taste
- ground black pepper - to taste
- A little olive oil
- 2 carrots
- 6 radishes
- 1 small cucumber
- 1 small onion
- 200g cherry tomatoes
- 1/2 bunch of mint
- 3 stalks of green onions
- 1 bunch of lettuce leaves
- 1 clove garlic
- 1 chili
- 2 teaspoons cane sugar
- 2-3 tablespoons soy sauce
- 1 lime
- a handful of peeled peanuts.
Cooking
Add salt and pepper to the fillets and rub. In a frying pan, heat the olive oil and fry the meat over high heat for 2 to 3 minutes on each side. You should get a steak of weak roasting. Use vegetable cutting; cut the carrots into thin plates. Slice the cucumber and radishes into thin circles, and the onion - half rings. Grind mint leaves, green onions, and lettuce, and cut the cherry in half. Mix all these ingredients.
Rub the chopped garlic and chili in a mortar, sweeter them a little. Mix them with sugar, soy sauce, and lime juice. Mix well after pouring over the vegetables. Leave a little refueling. Cut the steals diagonally into thin pieces. Fry the nuts in a dry frying pan, adding a pinch of salt. Then chop the peanuts into large pieces.
Put the meat on the vegetable salad, sprinkle with chopped nuts and pour over the remaining dressing.
Read also: Learn How to Make Quinoa Lentil Salad
2. Chicken liver salad
Ingredients
- 200 g chicken liver
- 1/2 tablespoon olive oil
- 1/2 teaspoon dried rosemary
- 140g beans
- 1 bunch of lettuce leaves
- 100g watercress
- 3 tbsp balsamic vinegar
Cooking
Cut the chicken liver into small pieces, pour in olive oil, and sprinkle with rosemary. Fry the liver for 5–6 minutes over high heat until it is dark brown.
Dip the green beans in boiling water for 3 minutes, then throwback on a colander and let it cool slightly. Put the beans, chopped lettuce, and watercress on the dish. Pour vinegar into the pan with the liver, stir, and put it atop the greens.
3. Chicken salad with baked pumpkin
Ingredients
- 600g pumpkin
- 400g broccoli
- 4 tbsp olive oil
- A few sprigs of thyme
- sea salt - to taste
- ground black pepper - to taste
- 4 chicken breasts
- 2 cloves garlic
- 200g mushrooms
- a handful of walnuts
- 1/4 fork of red cabbage
- 2 tbsp red wine vinegar
- 1 tablespoon grain mustard
- 1 teaspoon sugar
Cooking
Take the pumpkin, scoop out the seeds, and chop it into 3cm thick pieces. Divide the broccoli into inflorescences. Place the pumpkin and broccoli on a baking tray covered with parchment paper. Pour a tablespoon of olive oil, sprinkle with crushed thyme leaves, salt, and pepper. Put the baking sheet in a preheated oven to 200 degrees Celsius for 25 minutes. The pumpkin should soften, and broccoli - slightly browned.
Meanwhile, mix the chicken with the crushed garlic, thyme leaves, and a tablespoon of olive oil. Salt and pepper to taste. Fry the chicken in a frying pan over medium heat for 5 minutes on each side. Breasts should be well fried. Put them on a plate and cover with aluminum foil for 5 minutes. After that, cut the chicken into small pieces.
Cut the mushrooms in half and fry them over high heat for 5 minutes. Then fry and chop the nuts.
Mix mushrooms, chopped cabbage, broccoli, pumpkin, and nuts. Put the ingredients on a salad dish and place the chicken pieces on top. Mix the remaining oil, vinegar, mustard, sugar, and salt. Pour over the salad and garnish with thyme leaves.
4. Panzanella with salami and pepper
Ingredients
- 4 large red or orange peppers
- 8 tbsp olive oil
- sea salt - to taste
- ground black pepper - to taste
- 1/2 small red onion
- 2 cloves garlic
- 2 tbsp red wine vinegar
- 1/4 teaspoon ground chili
- a few sprigs of fresh oregano
- 1/2 loaf of rye bread
- A few thin slices of salami
- 100g mozzarella
Cooking
Place the peppers on a baking tray, pour 2 tablespoons of olive oil, salt, and pepper. Put in an oven that has been heated to 200 degrees Celsius and bake for 10 to 12 minutes, turning over periodically. Peppers should be fried on all sides. Put them out and cover with foil for 15 minutes.
Then peel the peppers, remove the seeds from them and cut into strips of length 2cm. Mix the peppers, thinly sliced onions, crushed garlic, vinegar, chili, half chopped oregano leaves, and pour 4 tablespoons of olive oil.
Cut small pieces of the bread, pour over the remaining oil, and stir. Bake in a preheated oven, occasionally turning, for 8-10 minutes until crisp. Stir in the vegetables, bread, and salami. Place the salad on a platter, place the mozzarella cut on top and garnish with oregano leaves.
5. Fish salad with fresh vegetables
Ingredients
- 2 tbsp olive oil
- 1 lemon
- sea salt - to taste
- ground black pepper - to taste
- 400 g of fish fillet (e.g., tuna or mackerel)
- a few sprigs of fresh oregano
- 8 small tomatoes
- 2 small bulbs
- a few sprigs of dill
- 2 tbsp balsamic vinegar
- 1 chili - optional
Also read: Recipes: Healthy Winter Salads With Persimmon
Cooking
Mix a tablespoon of olive oil, juice of half a lemon, and a pinch of salt and pepper. Pour the fish into this mixture and sprinkle it with crushed oregano leaves. Fry the fillets on the grill or in a frying pan. If the fillet is thin, it will only take a couple of minutes to cook. It's okay if the fish breaks down while frying. For the salad, you will still need to divide the fillet into small pieces.
Cut the tomatoes into thin circles. Put them on a salad plate, salt, and pepper. Cut the onion into thin semi-rings. Transfer the onion to a bowl, add the olive oil, juice from half a lemon, pepper, and salt. Stir and place the onion on the tomatoes.
With your hands, divide the fish into small pieces and place them on the onion. Sprinkle the salad with shredded dill, pour in the vinegar, and, if desired, garnish with chili, sliced into small thin strips.
Adapted and translated by The Cop Cart Staff
Sources: Life hacker
