Spring salads – recipes with photos

With the arrival of spring, you want to pamper yourself with some fresh salad! And the best for this is the unsurpassed, but quite affordable radish. Probably, every hostess has her own “crown” recipe for such a salad. We offer you an “economy option”.

radish – 200 g;
eggs – 2 pcs.;
green onion – 1 bunch (7 feathers);
lettuce leaves – 3 pcs.;
mayonnaise – 100 g;
salt – to taste.

Salad preparation process.

Wash the radish thoroughly under running water. With the help of a knife, remove the tails and places of connection of root crops with tops.

Finely chop the radish. Transfer it to a convenient mixing container that you normally use for such purposes.

Wash the onion well.

Chop the onion and wash the lettuce leaves. Add the greens to the radishes.

Boil the eggs. We remind you that the eggs come out after 10 minutes of cooking. After you have removed the eggs from the stove, immediately plunge them into cold water. Finely chop the eggs. Add them to other components.

Add mayonnaise. Add salt.

Mix the salad well.

Put the salad in a salad bowl.

2. Red cabbage salad with carrots

As you know, any cabbage is extremely useful. However, let’s say a few words about its properties, which is popularly called red cabbage. It is an excellent preventive measure against stomach diseases and cardiovascular diseases. Red cabbage is also an amazing source of biological substances. Thus, the salad we offer will not only diversify your diet, but will also be extremely useful for your body.

carrot – 1 pc.;
onion – 2 pc.;
red cabbage – 1/2 head;
lettuce leaves – 4 pcs.;
canned corn – 250 g;
salt – to taste;
vegetable oil – to taste;
vinegar – 4 tbsp. l.

Salad preparation process.

Clean and grate carrots.

Clean and arbitrarily cut the onion. Soak it in vinegar for 20 minutes.

Shred the cabbage. Transfer it to a large bowl. Add grated carrot to the cabbage.

Transfer the onions marinated in vinegar to a bowl.

Coarsely chop the lettuce leaves. Add to other vegetables.

Salt the salad. Drizzle with vegetable oil. Mix everything.

Put the salad in a salad bowl. Done!

3. Salad with mushrooms and pineapples

This dish is intended for true connoisseurs of bright combinations. In the spring, you can treat yourself to a colorful salad of pickled porcini mushrooms with appetizing pieces of canned pineapple.

chicken fillet – 0,5 kg;
marinated porcini mushrooms – 300 g;
canned pineapples – 350 g;
canned corn – 280 g;
mayonnaise – 80 g.

Salad preparation process.

Boil the chicken fillet in slightly salted water until ready. Cool it and cut it into medium-sized cubes. Place pieces of meat in a large, deep container.

Put the marinated mushrooms in a colander and let them drain. Add mushrooms to the chicken.

Drain the liquid from the pineapples. Pour the slices into a bowl with the other ingredients. Mix the components.

Also throw the corn in a colander, let the liquid drain. Then add to the salad. Mix the ingredients. Add mayonnaise (adjust the amount to your own taste). If desired, the salad can be salted a little and a small amount of freshly ground pepper can be added. Mix everything again.

Pour the salad in portions into beautiful serving bowls. Enjoy a bright and tasty dish.

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