How to Make Light Salads

As light meals and table decorations, light salads are used at any time of the year. Family celebrations, holidays and meetings with friends require variety, ease and speed in the preparation of snacks and salads. It is important to have fun with food and, at the same time, give the opportunity to have fun and relax, dance without feeling heavy in the stomach.

The best option for such snacks is light salads from vegetables. Beautifully designed, simple in performance and light in taste, they are liked by almost everyone. Chicken salad with pineapple, beet and prunes, from early spring vegetables and greens, salads with meat or seafood are simple, light, quick and at the same time useful.

Beetroot salad with an apple or prunes is prepared for each day, filling it with vegetable oil. And you can decorate the festive table, using for dressing mayonnaise or sour cream. Beets must be boiled, grated, sprinkled with lemon juice, add grated apple or sliced prunes, pieces of mozzarella or brynza.

To improve the taste, walnuts are added to the salad.

Fast simple salads are prepared by students and bachelors. In ten minutes of time, you can create unpretentious but tasty dishes right in front of unexpected guests. In winter, for this purpose, it is enough to mix canned corn -1 jar, chopped garlic - 2 slices, add crumbs and finely chopped greens. Mix everything, put it in a salad bowl and season with mayonnaise.

Salad of white cabbage, carrots and radishes, grated on a fine grater, with the addition of fried onion to a golden kind is prepared quickly and easily. Shredded vegetables and butter, which is left after frying onions, mix, season with tomato juice or sauce and serve to the table.

In the spring salads are very popular on a par with the first and second course. They can be cooked without any culinary skills, from simple products, quickly and with health benefits. A can of canned corn, 2 cucumbers, 3 eggs, green onions and parsley or dill are ground, mixed, seasoned with mayonnaise and served on a table.

When there are not enough vitamins in the spring and fat and meat dishes are bothering you for the winter, you always want something delicious, light and delicate. Fruits and vegetables contain few useful substances and do not satisfy hunger. Light salads with seafood adequately diversify the menu and satisfy any gourmet.

Elegantly look kremanki with a layer of salad from boiled shrimps, eggs and grated cheese with interlayers of mayonnaise between the layers. And the grapes and greens, laid on top, will pleasantly surprise your guests. Salads with shrimps and an apple, with carrots and sweet peppers on a flat plate under vegetable oil have not only a beautiful appearance, but also stimulate appetite.

In summer, light salads from fresh greens, radishes, cucumbers and tomatoes can be prepared for breakfast in just a few minutes. A very nutritious and healthy carrot salad with garlic and cheese is loved by adults and children. Carotene carrots are well absorbed with fats, and the addition of mayonnaise and cheese contributes to this process.

Carrots (1pc.) And cheese (100g) are finely chopped on a grater, 2 garlic cloves are squeezed through a garlic clove and 100 g of mayonnaise is poured into the plate. Little children love a carrot salad with apples, sugar and sour cream.

Light salads are the basis of dietary nutrition. They are well combined on a festive table with other hot dishes, and can become an independent dish for women seeking to lose weight. The daily habit of eating fresh salads instills good taste from the very childhood. If the salads are seasoned with yogurt or vegetable oil, they will help maintain a slender waist for many years.