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Vegetable salad with mayonnaise

Vegetable salad with mayonnaise

Boil the carrots and potatoes in boiling salted water

After they have cooled, cut them into small pieces. Finely chop the chestnuts and donut, add the peas and mix well.

Add mayonnaise to the above composition and mix well.

Good appetite.


Break the lettuce, grate the carrots, cut the tomatoes and cucumbers and put them all in a bowl. Cut the chicken breast into large pieces and add it over the other ingredients. Sprinkle with sunflower seeds, grated Parmesan cheese and chopped expanded rice slices. Prepare the dressing in another container, according to your taste, then pour it over the raw vegetable salad. Mix well and serve.

Nutritional information (per serving): Calories - 180 kcal, protein - 13 g, carbohydrates - 14 g, fat - 8.5 g.

Freshness, tempting aroma, a filling portion, delicious dressing and few calories. What more could you want from a raw vegetable salad?


Potato and vegetable salad with mayonnaise

We need:
& # 8211 5-6 potatoes
& # 8211 1 red pepper
& # 8211 1 red onion
& # 8211 1 green onion
& # 8211 salt and pepper
Pt mayonnaise:
& # 8211 1/4 potato
& # 8211 1 egg yolk
& # 8211 a glass of oil
& # 8211 1 teaspoon mustard
& # 8211 sare
Wash the well-washed potatoes and peel them in water with a little salt. Let cool then clean and cut into slices in a bowl. Add the pepper, red onion and sliced ​​green onion.

Add salt and pepper to taste.
Prepare the mayonnaise as follows: the piece of cold potato, crush it with a fork and mix it with the egg yolk. Add a pinch of salt and a teaspoon of mustard and mix with a wooden spoon, gradually adding the oil.


How to make vegetable salad (optional) with garlic and homemade mayonnaise

For this salad recipe the vegetables they will be cleaned (those that will require), washed and boiled (except for the preserved mushrooms) in cold water with a pinch of salt, for about 20 minutes (we want al-dente vegetable salad).

After boiling, take them out to cool in a strainer, then cut them into cubes and put them in a tall, wide bowl at the mouth.

How to make natural mayonnaise / yogurt sauce for vegetable salad

The ingredients will be put in a bowl (homemade mayonnaise / natural yogurt, crushed garlic, lemon juice, finely chopped parsley, salt and perish to taste, mixing everything with a whisk until a fluid sauce is obtained.

The vegetables that did not require boiling (canned mushrooms and sweet corn), will be added over the cooked vegetables, seasoned everything with salt, pepper, olive oil and natural mayonnaise / yogurt sauce.

Vegetable salad mix gently with a spatula, then transfer to a plateau and decorated with dill leaves and green olives filled with donuts.


Vegetable salad with vegan mayonnaise

A colleague from my office recently asked me how I make vegan mayonnaise. The recipe is quite simple and in addition brings benefits to health and energy. The rule I follow when choosing the menu in a restaurant and especially when cooking at home, is given by the answer to the question: what else can i get good for my body besides stopping the feeling of hunger?

The answer it is given to me by the contribution of energy that I obtain through what I choose to eat. I know that in order to support my body's energy as well as my mental tone, nutrition has a special role. That's why I consider what I eat depending on the time of day (morning, lunch, evening), food compatibility, low complexity of the food (few ingredients and preferably in max. Three basic food categories), the thermal mode of preparation and of course your own pleasures and taste sensations.

The health benefits of sunflower seeds

For vegan mayonnaise, the basic ingredient is given by sunflower seeds . In addition to the generally recognized benefits of oilseeds, sunflower seeds have the property of being most easily absorbed by the body (which means low energy consumption for digestion) and are also an exceptional source of health and energy. Consumption of raw sunflower seeds effectively supports the body from a biochemical point of view (accelerates metabolism) and keeps us calm. For me, they are the ideal snack when I climb the mountain or in general, when I need a surplus of energy before a demanding physical activity.

I hope the following recipe will inspire you to make healthier choices!

Recipe for vegan mayonnaise

& # 8211 150 g sunflower seeds that are soaked overnight or for 8 hours

& # 8211 2 tablespoons mustard, preferably from organic ingredients. If you prefer satisfying challenges, mustard paste You can also prepare it at home, using: mustard flour (2 teaspoons) or ground mustard seeds, a tablespoon of oil, juice of half a lemon, a knife tip of turmeric and salt, 2 teaspoons of mustard seeds psyllium and, as the composition binds to the blender (waiting about 10 minutes due to psyllium seeds), add 4-5 tablespoons of water.

& # 8211 1 teaspoon turmenic powder

& # 8211 ½ teaspoon sea salt or rock

& # 8211 1 tablespoon olive oil

& # 8211 Water to blend well

I mix all the ingredients using a high power blender (800-1000w), adding a little water at the beginning. If you still need water, add until the composition becomes a creamy paste.

Recipe for vegetable salad with vegan mayonnaise

& # 8211 4 medium size potatoes

& # 8211 1 small celery root

& # 8211 1 small parsnip root

& # 8211 2 medium-sized carrots

& # 8211 150g fresh (or frozen) peas

& # 8211 4-5 pickled cucumbers

& # 8211 Optional, 1 muros in vinegar

& # 8211 Vegan mayonnaise, prepared according to the recipe given above

Boil the potatoes, celery, parsnips and carrots separately with an onion, in enough water to contain them. Boil the peas separately. I take the vegetables out of the water (I put the onion aside) and let them drain. Chop the boiled vegetables (except peas) together with the donut and pickles.

Upon incorporation, use about half of the resulting mayonnaise, mixing it lightly with the finely chopped vegetables. I place the resulting composition in the bowls and then level it on the surface and cover with the rest of the mayonnaise. Decorate for inspiration.


Chicken salad with vegetables and mayonnaise

ingredients
1 chicken breast, salt, celery, 3-4 potatoes, 2 large carrots, 200 g peas, 2-3 pcs. parsnip, 200 g black olives, mustard to taste, a jar of vinegar donuts, a jar of cucumber vinegar, mayonnaise as much as it contains (I made from 4 raw yolks, 4 boiled yolks and about 250 ml of oil)

Difficulty: low | Time: 2h


Bean salad pods with mayonnaise and garlic

INGREDIENTS

  • 1 kg of fatty bean pods
  • 1 bunch of green dill
  • 3-4 cloves of garlic
  • salt and pepper
  • For mayonnaise:
  • 1 egg yolk
  • 1 teaspoon mustard
  • 300 ml oil
  • 1 tablespoon mineral water
  • salt and lemon juice to taste

METHOD OF PREPARATION

First put a pot of boiling water, and when it reaches boiling point, add 1/2 teaspoon of salt.

We clean the bean pods from the ends, wash them well in cold water and break them in half. We add them to the boiling water and leave them only until they penetrate easily. In about 8-10 minutes the bean pods are already penetrated. But it also depends on the type of beans.

Put the boiled bean pods in a sieve and let them drain.

Meanwhile, we make mayonnaise.

In a bowl, mix the egg yolk with the mustard, a clove of grated garlic and a pinch of salt.

We start to drip the oil and mix the ingredients vigorously until we get the desired consistency.

Towards the end, add lemon juice, to taste, 1-2 grated garlic cloves and mineral water.

Adding mineral water also reduces the taste of the oil, but also gives creaminess to the mayonnaise.

When the bean pods are cooled, chop them finely. Chop the green dill, washed beforehand.

Mix all the ingredients in a salad bowl and let the salad cool for at least 30 minutes before serving.

It is very tasty cold, from the fridge.

See below and Bean Salad Recipe with Mayonnaise and Garlic, in pictures:

We do not boil the bean pods too much, it must remain al dente! After mixing the ingredients, we can add garlic, grated, or pressed to taste.


Break the lettuce, grate the carrots, cut the tomatoes and cucumbers and put them all in a bowl. Cut the chicken breast into large pieces and add it over the other ingredients. Sprinkle with sunflower seeds, grated Parmesan cheese and chopped expanded rice slices. Prepare the dressing in another container, according to your taste, then pour it over the raw vegetable salad. Mix well and serve.

Nutritional information (per serving): Calories - 180 kcal, protein - 13 g, carbohydrates - 14 g, fat - 8.5 g.

Freshness, tempting aroma, a filling portion, delicious dressing and few calories. What more could you want from a raw vegetable salad?


Potato and vegetable salad with mayonnaise

We need:
& # 8211 5-6 potatoes
& # 8211 1 red pepper
& # 8211 1 red onion
& # 8211 1 green onion
& # 8211 salt and pepper
Pt mayonnaise:
& # 8211 1/4 potato
& # 8211 1 egg yolk
& # 8211 a glass of oil
& # 8211 1 teaspoon mustard
& # 8211 sare
Wash the well-washed potatoes and peel them in water with a little salt. Let cool then clean and cut into slices in a bowl. Add the pepper, red onion and sliced ​​green onion.

Add salt and pepper to taste.
Prepare the mayonnaise as follows: the piece of cold potato, crush it with a fork and mix it with the egg yolk. Add a pinch of salt and a teaspoon of mustard and mix with a wooden spoon, gradually adding the oil.


Video: Σαλάτα ζυμαρικών με σως από μουστάρδα μαγιονέζα και ketchup Brava (November 2021).