Traditional recipes

Winter salad with broccoli and cauliflower

Winter salad with broccoli and cauliflower


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A wonderful salad and very easy to prepare in winter when we don't have many green vegetables at hand. I admit that I used frozen vegetables - this made my work even easier :)

  • 450 g mix of frozen vegetables - broccoli, cauliflower and carrots,
  • 1 tablespoon butter,
  • 3 tablespoons sour cream,
  • 1 tablespoon chopped green dill,
  • salt, freshly ground pepper.

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Winter salad with broccoli and cauliflower:

Put a pot of cold water to boil. Add a pinch of salt to the water. When it starts to boil, add the frozen vegetables. Boil for 5 minutes. They are leaking water. Add the butter and mix well to melt. Season with salt and freshly ground pepper. Add the cream and dill, then mix well until smooth. Stir gently so that the vegetables do not fall apart.

Serve as such or as a side dish next to your favorite steak.


Hot salad salad recipe

An unusual, unusual dish that can be considered a main and salad. Simple, familiar ingredients, but unusual feeding. The warm salad turns out to be so bright, colorful that it immediately awakens the appetite. You can add favorites to the main ingredients, varied, experiment.

  • 450 grams of broccoli
  • 200 grams of durum wheat pasta
  • 2 tablespoons sweet mustard
  • 3 cloves of garlic
  • 40 ml vegetables (olive oil)
  • 2 tomatoes
  • salt, pepper & # 8211 to taste.

Cooking time: 30-40 minutes.

Caloric content: 85 Kcal / 100 grams.

For the preparation of hot salads should be used durum wheat pasta & # 8211 do not boil soft, mix well with any ingredients, keep their shape perfectly in the finished plate.

In addition, these pastas are much more useful than those obtained from the highest quality wheat. Olive oil is ideal for cheerful dressing, but if it does not exist, it is quite possible to get it along with regular sunflower oil.

  1. Boil the pasta in boiled, salted water until it boils. Discard the product in a cooled stream
  2. Broccoli divided into inflorescences, cook in salted water for 7-8 minutes. Also put yourself in a cool hole
  3. Cut the tomatoes into small cubes
  4. In a bowl, mix the mustard, butter, garlic, salt and spices through a press. Put it right
  5. Dress the vegetables, mix.

Broccoli salad with almond flakes and pomegranate

Ah, what a good salad is coming! It's with broccoli and red onions, but there is no lack of grated cheese or pomegranate seeds. You can skip the latter if they don't suit you, because we understand that not everyone has the patience to eat them. Our salad also has a "crunch", thanks to the almond flakes, and its aroma is irresistible thanks to the sour dressing.


Cauliflower and broccoli food

One day I wanted to make a cauliflower puree, but I had little time. In addition to cauliflower, I wanted to integrate a few bunches of broccoli found in the refrigerator. I got a very tasty and fast food, since then I do it almost weekly.

For 2 generous portions (or about 3-4, if it's garnish)

  • 200 g cauliflower
  • 200 g broccoli
  • 150-200 ml sweet cream (minimum 30% fat)
  • Parmesan
  • 1 tablespoon of coconut oil or butter
  • salt pepper

Melt the fat in a deeper pan, add the broken cauliflower. Add a little water, then keep on medium heat, stirring periodically, for 5-7 minutes. Add broccoli, leave for another 5 minutes, stirring occasionally. Pour the cream, salt / pepper and keep it on the fire for a while, until the sauce thickens. Add the grated Parmesan cheese and turn off the heat. After a few minutes it can be served as a side dish to meat or just with a salad of vegetables.

5 Based on 16 Review (s)

800-900 g chopped broccoli
½ chopped red onion
8 slices of fried bacon, chopped
100 g grated cheddar cheese
240 g salad mix (chopped cabbage, chopped carrots, etc.), optional
75 g raisins, optional
For dressing
240 g of mayonnaise
4 tablespoons caster sugar
3 tablespoons white vinegar

Prepare the dressing for your broccoli salad first. Combine all ingredients in a bowl, mix and set aside the sauce.

Then combine the salad ingredients in a large enough bowl: broccoli, red onion, fried bacon, cheese and salad mix (as desired). Mix all the vegetables and pour the dressing over them. Stir and if you want, add raisins. Now you have a sweet and creamy broccoli salad, which has the perfect amount of sauce and is very delicious.


Do you have gluten intolerance or do you simply adopt a healthy lifestyle? Recipe.

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10 light cassava salad recipes

Cassava is a typical Brazilian ingredient and may even be part of the recurring diet of many families, especially in the north and northeast of the country. Depending on the region, it can be called cassava or cassava.

Cassava is a food rich in fiber, essential nutrients for the body, and can be a versatile food for the preparation of many dishes. It can be served cooked, fried, as a powder, hidden, accompanied by panel meat, fried, chips or whatever more creativity allows.

However, thinking about keeping your diet and calorie control under control, the best way is still to prepare the preparation. This is the lightest and most preserved form of excellent hand properties for health.

How about preparing an easy-to-eat cassava salad this summer? Below are some recipes with different combinations and ingredients that, when combined, make everything tastier. Take a look and have a good appetite!

1. Recipe with light and simple salad dressing

ingredient:

  • 4 lemons
  • 2 packs of green perfume
  • 500 grams of cassava
  • olive oil to taste
  • 2 sliced ​​onions
  • salt to taste
  • pepper to taste.

Preparation method:

Wash and peel the cassava and cut into smaller cubes, removing the filament from the middle. Bring to a boil in a pan with water until soft. Drain and set aside. When cool, incorporate the green scent, onion and season with lemon, pepper and salt to taste. Serve.

2. Light salad salad with tomatoes and olives

ingredient:

  • 500g cooked cassava
  • 3 seedless tomatoes and cut into cubes
  • 1 chopped onion
  • 1 clove of garlic, chopped
  • 50g of green olives
  • 1 lemon
  • 1 teaspoon salt
  • oregano the taste
  • pepper to taste
  • olive oil to taste
  • it smells green in taste.

Preparation method:

The shells are washed and cut into smaller pieces. When they are cooked, drain them and set them aside. Cut the sown tomatoes into cubes and set aside. Pour the onion, chop the garlic and cut the olives. In a salad bowl, incorporate cold cassava with tomatoes, olives, onions, garlic and season with lemon, salt, oregano, olive oil, pepper and finish with a fresh green scent. Serve.

3. Recipe with light mania salad with dried meat

ingredient:

  • 500 grams of dried dehydrated meat
  • 500 grams of cassava
  • 2 diced tomatoes without seeds
  • 1 large onion cut into slices
  • 2 tablespoons vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • chopped green onions to taste.

Preparation method:

Dessalgue meat dried dry overnight. Another day, cook until tender, cut and set aside. Cook the peeled cassava and then cut into smaller cubes, remembering that it should not break, but remain al dente. When the ingredients are cold mix everything in a bowl seasoned with vinegar, olive oil, salt, oregano and chives. Let it cool until the time is up.

4. Recipe with light mango salad with peppers

ingredient:

  • 1 kg of cooked cassava
  • 1 chopped red pepper
  • 3 chopped tomatoes
  • 1 large onion cut into slices
  • 1/2 cilantro
  • 1/2 bunch of parsley
  • salt to taste
  • Calabrian peppers to taste
  • oregano the taste
  • olive oil to taste
  • vinegar to taste.

Preparation method:

Bake the cassava and cut into smaller cubes and cook lightly under pressure for 15 minutes. Drain and wait for it to cool. Meanwhile, cut the tomatoes, peppers, onions and separate the coriander and fresh parsley. Incorporate everything in a salad bowl and serve seasoned with pepperoni pepper, salt, oregano, olive oil and vinegar in a kind of vinaigrette. Serve.

5. Recipe with light gourmet salami salad

ingredient:

  • 1 cup cassava cubed in small cubes
  • 1 medium carrot cut into small cubes
  • 2 medium tomatoes cut into small cubes
  • 2 tablespoons chopped green onions
  • 1 pinch of black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons chopped coriander
  • 2 medium chopped cashews
  • 3 tablespoons crushed cocoa nuts
  • 2 tablespoons lemon juice
  • 300 grams of clean shrimp (salt, garlic and olive oil to enjoy).

Preparation method:

Start by mixing the already cleaned shrimp in a pan with olive and garlic oil. Season with salt and set aside. Cook the cassava cut into small cubes, without the shell, until soft, drain and set aside until cool. Chop the tomatoes, chives, chop the walnuts, separate the lemon juice, chop the cashews and incorporate all the ingredients and spices into a salad bowl. Refrigerate for 2 hours and serve! Delicious and sophisticated.

6. Recipe with light salad with leaves

ingredient:

  • 500 grams of cassava
  • lettuce to taste
  • Watercress leaves to taste
  • rocket leaves to taste
  • 6 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white vinegar
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper.

Preparation method:

Wash and break the leaves, set them aside. Cook the split pans and cubes with boiling water until soft. Drain and set aside. When cool, mix with the leaves, season with olive oil, mustard, vinegar, salt and black pepper. Refrigerate and serve as an accompaniment.

7. Recipe with light mango salad with broccoli and cauliflower

ingredient:

  • 1/2 bunch of broccoli
  • 1/2 bunch of cauliflower
  • 500 grams of boiled cassava
  • salt to taste
  • olive oil to taste
  • 1 clove of garlic, chopped
  • 5 cherry tomatoes
  • it smells green in taste.

Preparation method:

Cook clean and chopped cassava in a pan with water. If you want to speed up the process, use a pressure cooker. Wash the broccoli and cauliflower, separate the bouquets and steam until al dente. When the food and vegetables are cold, mix in a pan, cut the tomatoes in half and mix and preserve with olive oil, salt, garlic, green scent and light to cool for 3 hours. Serve.

8. Recipe with light salad and mandiquinha salad

ingredient:

  • 250 grams of cassava
  • 250 grams of cassava
  • green aroma on taste (parsley, marjoram, chives)
  • olive oil to taste
  • salt to taste
  • 1 cup corn.

Preparation method:

Cook the corn and set it aside. Cook the cassava and cassava cleaned and diced. When it is soft, set it aside. Stir in everything, seasoning to taste and causing frost. If you want you can add other vegetables and spices preferably. Serve!

9. Recipe with light mango salad with tuna

ingredient:

  • 500 grams of cubed cassava
  • 1 cup light drained ton
  • chopped parsley to taste
  • chopped pepper to taste
  • chopped coriander to taste
  • salt to taste
  • olive oil to taste
  • 2 tablespoons mustard.

Preparation method:

Cook the cassava, usually until it softens, but does not cancel. Drain and set aside. Separate the drained tuna and mix everything in a bowl. Season with herbs and salt, olive oil and mustard, forming a creamy mixture. Refrigerate and serve.

10. Recipe with light mango salad with bridge

ingredient:

  • 2 cups with cubed cassava
  • 1 cup chopped carrot
  • 1 cup chopped
  • 1 cup light
  • chopped parsley to taste
  • chopped pepper to taste
  • 1/2 squeezed lemon
  • pepper to taste
  • salt to taste.

Preparation method:

Clean and cut the manna and cocoa into smaller cubes. Start slowly until you are worried. Cut the candies into smaller pieces and quickly melt in a pan with olive oil. Include the ingredients, seasoning with lemon, salt, pepper and mayonnaise. Add the green scent, lightly to cool. Serve cold!

Are you one of those who can't resist and occasionally exaggerate in pizza and cheeses of life? Careful! This is because, in addition to excess fat that makes cardiovascular and liver health poor and does not contribute much to good shape, it can also cause anxiety and depression. The study was conducted

One is deceived who thinks that in order to lose weight you have to follow a diet with soft and tasteless foods. On the contrary, even when adapting a recipe and turning it into lighter and less caloric dishes, it is possible to enlarge the plates using light sauces, which makes the food tastier. To show how true it is


Cauliflower salad

Cauliflower is one of the healthiest and most nutritious vegetables we can eat. It contains many vitamins and minerals and is a powerful antioxidant. Thus, the consumption of cauliflower helps us eliminate toxins, improves digestion and detoxifies the body. It also strengthens the bone system, protects the heart and contributes to the health of the skin and hair.

That is why it is ideal to eat it raw as often as possible, thus enjoying all the nutrients it has.

When choosing cauliflower we must make sure it is as white and clean as possible. It should not have dark spots and should not be hit. And the leaves should be green, not dry. Before cooking it can be stored in the refrigerator for up to five days.

Cauliflower salad is a quick, nutritious and flavorful snack. We like it spread on bread, along with a tomato salad with oregano.

INGREDIENT:

  • 300 g cauliflower
  • 1 tablespoon oatmeal
  • 2 cloves of garlic
  • 1 bell pepper
  • celery
  • 1 tablespoon lemon juice
  • 1 tablespoon flax seeds
  • salt

METHOD OF PREPARATION:

1. Wash the cauliflower very well and give it raw through the food processor. Add the garlic cloves, oatmeal, celery (about the size of a walnut) and half the bell pepper. We mix very well, and because it will come out very thick we will put a little water.

2. Transfer the resulting mixture to a bowl. Finely chop the other half of the pepper and mix it with the cauliflower. Add lemon juice, flax seeds and salt to taste.

Season the cauliflower salad with a little finely chopped green parsley and serve with pleasure!


Cauliflower salad & # 8220delicious & # 8221 for the winter

  • 400 grams of sweet yellow pepper
  • cauliflower & # 8211 2 kilograms
  • 2.4 kilograms of tomatoes
  • broccoli & # 8211 2 kilograms
  • 400 milliliters of sunflower oil
  • garlic & # 8211 160 grams
  • sugar & # 8211 10 tbsp
  • salt & # 8211 4 tbsp
  • patrunjel & # 8211 0,4 kilograms
  • 1 cup of vinegar.

Cooking time: 70 minutes.

Calories per 100 grams: 35 kcal.

  1. Cabbage should be thoroughly cleaned of unnecessary leaves and disassembled into inflorescences, throwing them in salt water for 4 minutes
  2. Cut the tomatoes with a mixer or meat grinder, pour the mass of tomatoes into the pan, add 200 milliliters of vinegar, sugar, 2 cups oil, salt, chopped pepper, chopped parsley and garlic, put on fire, boil for 5 minutes
  3. Put the cauliflower and broccoli in the tomato mixture, cook for 35 minutes on low heat, stirring occasionally
  4. Spread the salad in clean, sterilized jars, screw the lid on
  5. For half an hour to wrap a blanket and then cool the banks in cold water and then cold.

This preparation of broccoli and cauliflower is very useful, with an interesting and unusual taste. In winter, it nourishes the human body with beneficial vitamins, improves health.


How to make coleslaw salad

Coleslaw it is, more in Romanian, a cabbage salad. Originally from the Netherlands, she conquered England and America more than 200 years ago. It goes great with grilled meat or other, heavier dishes.

Imagine a burger or a hot dog. It wouldn't go well with a crunchy salad coleslaw? Yes. But this type of salad also has its tricks, and we are here to reveal them to you. As a dressing, mayonnaise is one of the most common ingredients in coleslaw, but can be replaced at any time with a vinaigrette or even whipped milk or cream. Carrot is also always present, and cabbage can be red or green or a combination of the two. Other ingredients can be added to the main ones, depending on the taste of each: apple, onion, celery, all breeds.

Ingredients: cabbage, carrots, mayonnaise, a little sugar, a little salt and a little vinegar (from white wine, if possible).

Instrumentation: knife, grater, a large bowl and small bowl.

1. Unwrap a few leaves from the cabbage and discard them if they are hit or withered. Then cut the cabbage in four. Shave it or cut it into small pieces and transfer it to the bowl.

2. Peel the carrots and cut them into thin sticks (julienne). Put them over the cabbage and Mix.

3. For dressing, mix in a small bowl, mayonnaise with a little vinegar, salt and sugar.

4. Taste the dressing and balance it. I introduced this step because there are no perfect quantities for everyone. They differ depending on the preferences of each of us.

5. Pour the dressing over the ingredients in the bowl and Mix. It is best to add the dressing just before eating the salad. For freshness.

6. Before serving, leave it the fridge at least an hour. We left her all night. You will rarely meet salad coleslaw at room temperature.