Warm vegetable salad for dinner. Hot salad: recipes with chicken, meat and vegetables

Hot (warm) salads, a wonderful alternative to many salads, we can say that they completely replace main courses, as they are prepared on the basis of greens and meat ingredients. Used veal, pork, beef tongue, turkey, duck meat, lamb, any, chicken meat, and also great in boiled, smoked form and all seafood: crabs, mussels, squid, shrimps, etc. Hot salads are prepared just before serving, they are not left overnight in refrigerators so that they are better saturated with mayonnaise, as they do with cold salads in the form of Olivier, or under a fur coat. By the way, hot salads are not dressed with mayonnaise and sour cream. For this, special sauces are used, olive oil, juices, yoghurts flavored with spices, oils and brine, after the preparation of meat ingredients: frying, stewing and other culinary processing.

The salad is original, unusual for many, but indescribably delicious, so immediately decide how many ingredients to take for its preparation, perhaps someone will definitely ask for supplements.

For three servings:
Raw shrimp 400 g, parmesan 100 g, grapes 100 g, pine nuts 50 g, arugula (bag, or 1.5 pots).
Clean the shrimp, remove the intestinal vein, shell (leave only the tails).

Preparing the shrimp marinade:(1 tbsp each of soy sauce, balsamic vinegar, black to taste ground pepper).

We cut the arugula, or tear it with our hands, season with a mixture: lemon juice, olive oil, balsamic vinegar, pine nuts. Lay out on a plate,
Spread thinly sliced ​​Parmesan around. Heat the olive oil in a frying pan, add a clove of garlic, fry the shrimp on both sides and immediately put it on a plate around the salad. Decorate with grapes, pine nuts and sprinkle soy sauce.

For this delicious and hearty salad recipe you will need: salad mix "Tuscany", pine nuts, Bell pepper yellow and red, fresh champignons, chicken liver.

Mushrooms are used fresh, without heat treatment. Lettuce is laid out in layers: first a mixture of salads, nuts, then sweet peppers, cut thinly and thinly sliced fresh champignons. Drizzle lightly with balsamic vinegar, olive oil and a thin stream of Narsharab pomegranate sauce on top. Fry the chicken liver in vegetable oil and put it on top of the salad. The salad is served hot.

This salad always looks advantageous on the table: a mountain of fried meat rises on a green pillow of fresh spinach. All ingredients are served in large slices, which is especially liked by men.

Cooking:

Cut the meat into pieces and marinate in a mixture of soy sauce, garlic, onion, olive oil, for about an hour. Fresh cucumbers cut into slices, salt. Fry the meat quickly in a pan. Turn off, add cucumbers and stir. First lay a layer of fresh spinach on a dish, then meat with cucumbers on top. Sprinkle with sesame seeds. Serve with carrot salad and spicy sweet and sour sauce.

Pre-marinate the chicken liver with salad pepper, celery, chopped onion. Salt the mixture, pepper to taste, add curry powder, a little cumin, pour over with olive oil and let it brew for 30-40 minutes. After that, fry in a pan over high heat for 5 minutes, stirring all the time. Serve hot immediately. Unusually delicious! Can be served separately independent dish and also as a side dish for pasta, mashed potatoes. Can be spread on lettuce leaves like a hot salad.

Excellent light and beautiful dish to the holiday table.

Recipe based on 500 gr. liver: you will need 2 leeks (white part), 200 g of pitted prunes, 2 tbsp. spoons of brown sugar, 100 ml of dry red wine.

Cooking: Pour 2-3 tablespoons of vegetable oil into a deep frying pan, fry onion rings on it, add prunes. Cut the liver into large pieces and fry with onions and prunes. Salt, pepper, add sugar and wine. Simmer over low heat until the wine has evaporated. Try not to overcook the liver - it's better to let a little liquid remain.

Sauce preparation: 1 st. l. balsamic vinegar, 1 tbsp. wine vinegar, 1 tbsp honey, 2 tbsp. mustard, 4-5 tablespoons of olive or grape oil. Mix everything well until homogeneous mass. Arrange the liver on lettuce leaves, pour over the sauce and serve.

For lovers of beans, but not at all lovers of messing around in the kitchen for a long time, we recommend that you simply boil the beans soaked in the morning in advance, divide into portions and freeze. You will find this very useful in the future. Convenient, simple and easy to prepare delicious and hearty salad, you just have to get, defrost the beans.

For a glass of beans: 1 large carrot, chard leaf (you can substitute whatever you like), garlic clove, soy sauce, black pepper, sauce sweet chili, vegetable oil and butter grams 30.

Cooking: Grate carrots on a coarse grater and fry in a mixture of vegetable and butter. Add chard here (or whatever you have, for example, cilantro, parsley, celery), garlic, soy sauce to taste (do not forget that it is salty), a tablespoon of chili sauce, sweet and black ground pepper. Add beans here, mix, warm up for 1 minute and serve. Bon appetit!

From green string beans, you can cook not only your favorite lobio, but also a delicious hot salad.

Ingredients:
Green green beans- 400 gr
Champignons - 200 gr
1 sweet pepper
1 small carrot
3-4 cloves of garlic
Salt, black pepper, allspice
Cream 50 gr
Butter -30 gr

Cooking:
Beans, carrots and peppers (cut into strips), blanch in a small amount of salted water for 5 minutes and immediately discard in ice water. Fry the mushrooms in butter, drain the vegetables and add to the mushrooms. Lightly fry for 1-2 minutes, add salt, peppers and crushed garlic, pour cream. Simmer for a minute and remove from fire. The salad is good both hot and cold, try it!

Chinese salad recipe.
Let's cook the tuna first. Cut it into thin strips and marinate for an hour or two.

For the marinade you will need: soy sauce, pomegranate sauce, lemon juice, sesame oil, white and black sesame seeds, salt, pepper, a little ginger. We take all sauces and oil 1 tablespoon each, lemon juice 1 teaspoon. Seasonings to taste.

Cooking: boil egg noodles al dente. Pour in a spoonful of soy sauce, mix lightly. Vegetables: cut carrots, zucchini, red bell pepper, champignon mushrooms into thin strips and quickly fry over high heat, stirring all the time. Fry the pickled tuna in a grill pan very quickly, for half a minute on each side. Combine vegetables with noodles, warm well over a fire, mix and put on a dish. Place tuna on top and serve.

Pod asparagus beans boil in salted water and drop into ice water. You can take ice cream, then just defrost first. Cut sweet peppers of different colors into strips, clean and chop the mushrooms.
Put all the vegetables in a saucepan, add a little vegetable oil and simmer until soft. Add salt, pepper, garlic to taste. Pour in the cream and simmer for another 5-6 minutes. Serve hot on a platter.

Quite an independent dish, hearty and tasty. The salad is prepared quickly and very simply, without much time consuming. And there is his pleasure.

Required: 300 gr. boiled pasta, green peas -100 gr., carrots 100 gr, as well as 3-4 cloves of garlic, pepper, salt, oregano and a few basil leaves.

Cooking: We put the vegetables in a saucepan with melted butter about 30 gr. cover with a lid and simmer over low heat until tender. Add a little water if necessary. When the vegetables become soft, but not overcooked (watch out!), add pasta, garlic, spices. Serve the salad hot or warm, sprinkle with basil leaves on top.

Cooking: Fry the pieces of chopped pork over high heat without a lid, add onions, salt, pepper, seasonings for meat and cover with a lid. Simmer over low heat until the onion softens.
Coarsely tear lettuce leaves with your hands, salt a little, add mayonnaise and stir. Spread hot pepper rings (without seeds) on top.

Improvisations are possible for each hot salad, some ingredient is put in more, some in less, and in this mizuna salad with a dressing of clear balsamic sauce, Ebar marinade and sesame seeds.

Cooking: fry oyster mushrooms until the liquid evaporates, add sugar, soy sauce and sesame oil, cool slightly. Serve warm with any salad.

The sauce is easy to make: mix Ebar marinade, soy sauce and balsamic (light) to taste, fry sesame seeds in a dry frying pan, pour dressing over salad and sprinkle sesame seeds on top.

Crispy warm salad with basturma, croutons and fresh champignons

Compound:
1 pear-apple, 1/2 small iceberg lettuce, 2 fresh cucumbers, 100 g fresh mushrooms, 150 g basturma or bacon, white bread croutons
For sauce:
1 clove garlic, salt, ground white pepper, 1 tsp. lemon juice, 1 tsp balsamic vinegar
2 tsp olive oil.

Cooking steps step by step:
Step 1. Wash the vegetables, peel the apple from the core, cut the cucumbers and the apple into strips, "iceberg" cubes, mushrooms into thin slices.
Step 2. Cut the champignons into thin slices and sprinkle with lemon juice so that they do not change their color.
Step 4: Toaster or Grill White bread hot cut into cubes.
Step 3. Cut the basturma or bacon thinly and quickly fry in a hot frying pan.
Step 4. Prepare the sauce: mix lemon juice, salt, ground white pepper, balsamic vinegar and finely chopped garlic.
Step 5 Put "iceberg", cucumbers, apple, champignons, hot basturma or bacon and croutons on a plate, pour sauce on top. It needs to be brought to the table right away!

Salad that is quite suitable as Lenten dish. Boil potatoes in large pieces in water with any vegetable seasoning, 10 minutes, drain in a colander.

Preparing the salad: hot potatoes, sweet onions for salad, crispy celery stalk, finely chopped garlic (fresh stalks or cloves, to taste), sauerkraut(chopped smaller), greens (a lot or to taste): parsley, cilantro, dill, celery leaves. Dress the salad with unrefined olive or vegetable oil. Top decorate green peas, or red beans.

Warm salad "Oda quinoa"

Ingredients: quinoa, shrimp, garlic, cherry tomatoes, balsamic vinegar, soy sauce, dried basil, olive oil.

Quinoa (quinoa, a very healthy cereal, a rice substitute with a wonderful nutty taste), boiled (you need one glass of quinoa and two glasses of water)
Heat olive oil, add balsamic vinegar, soy sauce and dried basil. Fry the garlic cloves in this, then add the prawns, previously peeled.
While the shrimp are fried, prepare the tomatoes, cut them into halves. Combine all the ingredients together and you get a delicious and healthy warm salad.

The original serving of salad is always a surprise and close attention of those who want to taste it. hot salad served in a basket of parmesan cheese. To make a cheese basket, you need to: grate (hard) cheese and pour a thin layer on baking paper, put in the oven for 12-15 minutes. Put another hot pancake on the glass, so you get a cheese basket. Also needed for salad preparation: chicken liver, Forest mushrooms, caramelized onions, iceberg lettuce in mustard dressing.

Cooking:

Salt the liver, pepper and fry. Put butter, onion, salt and sugar in a frying pan, fry. Add liver, balsamic vinegar, grain mustard, mix and heat, add fried forest mushrooms. Put in a cheese basket. Serve the dish, you can serve with salad.

You will need: chicken breast- 1 PC.,
large eggplant - 1 pc.,
tomatoes - 2-3 pcs.,
mandarin slices -3-4
onion - 1 pc.,
garlic - 2 cloves,
olive oil - 2 tbsp. spoons,
lemon juice - 1 tbsp. spoon,
salt - to taste,
Provence herbs - to taste.

Cooking method: Wash the eggplant, peel and cut into large cubes. Sprinkle with salt, stir and let stand 30 minutes. During this time, bitterness will leave the eggplant.
Wash chicken breast and pat dry. Remove bones and skin. Cut into cubes the same as eggplant.
Heat vegetable oil in a frying pan and add chicken pieces. Fry until golden brown. Peel the onion, wash and chop coarsely.
Drain the extracted juice from the eggplants, rinse them under running water and dry them. Fry in a separate pan with the addition of oil and onions. Cool slightly.
Wash tomatoes, dry and cut into cubes. Mix chicken, eggplant, tomatoes and mandarin slices in a salad bowl. Add lemon juice, olive oil and herbs de Provence. Stir and let stand for 2 hours. Or serve right away!

For this salad will need: bell pepper, shrimp, leek, olive oil + 1 tsp. a spoonful of lemon juice, champignons, prunes, a little vegetable oil for frying champignons.
Cooking: fry the champignons cut into slices in a pan, immediately put the leeks, washed, pitted prunes, shrimp, all together a little stew and add sweet pepper at the end. Salt, pepper to taste. Place on a serving platter and drizzle with olive oil and lemon. Serve warm.

Ingredients: mushrooms, chicken liver, fresh cucumbers, tomatoes, sunflower oil for frying, soy sauce for dressing, allspice, garlic, a little sour cream.

Tear lettuce leaves and put on a plate, put fresh cucumber and tomato cut into cubes on top, add greens ( green onion, parsley). Sprinkle everything with soy sauce, sprinkle with a mixture of allspice.
3-4 champignons cut into strips. Chicken liver (about 500 g) cut into small pieces. Pour sunflower oil into a frying pan, heat, add 1 clove of garlic (pre-mash) and ignite for about 30 seconds so that the garlic gives off a smell, then discard the garlic. Fry the mushrooms (about 5 minutes), then add the liver and fry, stirring, for another 5 minutes. Salt and pepper to taste. At the end of frying, add half a teaspoon of mustard and 2-3 tablespoons of sour cream. Mix everything well and let it boil. Then remove from fire. Put the still hot liver on top of the vegetables. Serve without waiting for it to cool down.

Tender chicken liver in milk, pear slices and nuts, it's extraordinary delicious combination. Be sure to try it, you will notice that each ingredient is revealed in a new way, complementing the fresh notes and taste of the other. Together it is unimaginably delicious. Let's make a chicken liver salad with pears
Ingredients:
2 bunches of spinach or lettuce, 150-200 gr. chicken liver, 1 medium-sized pear, 100 gr. Roquefort cheese, or maybe Feta, a handful of pine nuts or walnuts
For refueling:
3 art. l. olive oil, 1/3 tsp. Worcestershire sauce, 1/3 tsp. lemon juice or wine vinegar, 1/3 tsp. soy sauce, flour, salt, pepper, milk.
Cooking instruction:
Rinse the chicken liver, cut into small strips and fill with milk. Cut the pear into cubes, put in a container. Tear lettuce or spinach there. Drain the milk, salt and pepper the liver, then sprinkle with flour. Fry it on low heat for min. 15 (don't forget to flip). When the liver has cooled slightly, transfer it to a container with a pear and a salad. Make a sauce, dress the salad with it and mix. Cut the cheese into small cubes, add a handful of nuts and mix everything again gently.

Hot salads have a completely different taste qualities, this does not mean that they are prepared only in winter to warm the body. Any hot salad will be a pleasure not only for the male half of the population, but also for women who love fast and hearty food. Warm salads will decorate any dinner party, family dinner, festive table, they will become a full-fledged dish on any table that will saturate, surprise, and satisfy even the most picky food gourmets. The combination of freshly prepared meat ingredients with lettuce, any greens, tomatoes, cucumbers, legumes and legumes is satisfying and energetically valuable.
Usually taken - chicken liver or fillet, duck breasts, slices, baked beef tongue or fried small slices of veal. And in vegetarian warm salads, hot ingredients are baked eggplants, peppers, pumpkin, fennel tubers, celery, parsnips, sauteed onions or carrots, fried champignons, oyster mushrooms, chanterelles. Salads based on boiled potatoes (still hot), boiled quail eggs. A great option is beans. Green beans, red and white, boiled lentils, heated green peas. Warm salads came to us from Eastern cuisine, but our citizens also fell in love with. If you have already enjoyed a hot salad in a restaurant once and remember it with a special feeling, then you should not put off your desires, just prepare a similar salad in your kitchen and be sure that you will do just as well. And our recipes will help you with this.

The idea of ​​preparing salads warm is not at all new, a similar dish appeared in the days of the Roman Empire, but only recently modern chefs have revived, modified and improved the recipe. Today, a light, bright, warm beef salad with a juicy, harmonious taste is a must-have item on the menu of every eminent restaurant. Meanwhile, it is not so difficult to cook it at home: it can be hearty snack, and a main course, and a great option for a grilled picnic.

Refined taste that will give a perfect combination marbled beef and juicy baked vegetables, will be appreciated not only by gourmets. A dish close to masterpieces mediterranean cuisine, perfect for diet food: in 100 g finished product- ∼181 kcal, 12 g protein, 10 g fat and 8 g carbohydrates.

Ingredients:

• 550-600 g of beef;
• 180 g of multi-colored pepper;
• 100 g of tomatoes (choose fleshy, medium-sized fruits);
• 80 g of onion or yellow onion;
• 100 g cucumber pickle;
• 3 garlic cloves;
• 5 pieces. juniper (berries);
• 30 g of olive oil and balsamic vinegar;
• salt, pepper to taste;
• capers, olives for decoration.

Meat plays a dominant role in the salad. To make it juicy, and at the same time cook as quickly as possible, it is better to take a tenderloin.

Step by step preparation:

1. We rub the meat with a whole piece with crushed garlic and crushed juniper berries, salt, pepper to taste, grease with oil. We heat a non-stick frying pan (preferably with a thick bottom), put a few bay leaves on it, wait for a light haze - such manipulations will ensure the effect of smoking and give the meat incredibly fragrant notes of taste. Grill the steak for 5 minutes, turning several times.
2. We cut the onion into half rings, mix with brine, put in the microwave oven for 60 seconds at the maximum power of the technique. Cool down. Take note of this method of pickling onions, which is many times faster and healthier than the usual soaking of a vegetable in vinegar.
3. On the bottom of the tomatoes we make a small cross-shaped incision, pour boiling water over the vegetables for a few minutes. Remove the softened skin. Cut into slices, not forgetting to remove large seeds and stalk.
4. Peppers bake for half an hour at 200 degrees. Cool in an airtight container, you can bag. When the pepper has cooled, cut it lengthwise, remove the seed box, stalk, exfoliated skin and cut the pulp into longitudinal wedges.
5. We heat the oven again to 180 ° C, put the “rested” meat and tomatoes on a baking sheet, bake for 10-15 minutes. If the vegetables start to burn, reduce the temperature, and increase the time accordingly.
6. Cut the beef into thin slices. Lightly flavor the meat and tomatoes with balsamic vinegar, shake well.
7. On a wide plate we collect a warm salad with beef and vegetables. The sequence of layers is as follows: onion - meat - tomatoes - peppers. Decorate with a mixture of capers and olives, sprinkle again with vinegar. We immediately serve to the table.

Salad dressing can be very different - Tartar or mustard sauces, based on sour cream with herbs. An option prepared by mixing the juices released from meat and pepper during baking, olive oil and a drop of balsamic is also perfect. Experiment!

With the addition of arugula

Looking for an option light meal for a cozy summer dinner on the terrace? The ideal solution is an Italian salad with beef and arugula. Grass will add to it a pleasant spicy bitterness and a touch of the required sharpness - it's the most for a romantic relationship.

Ingredients:

• 300 g of beef;
• 120 g cherry tomatoes;
• 160 g arugula;
• 5 g sesame;
• 2 tbsp. l. oils (preferably olive);
• 0.5 tsp balsamic vinegar;
• 1 st. l. soy sauce;
• salt to taste.

Step by step preparation:

1. We place the meat for 10 minutes in the freezer for ease of cutting into thin long strips, by analogy with the preparation of beef stroganoff. After cutting, marinate the beef for 10 minutes in a mixture of soy sauce and ol. oils (1 tablespoon of each product). Fry for 5 minutes over high heat with the addition of 1 tbsp. l. oils. Lightly chill.
2. Cut the cherry in halves.
3. We serve the dish in portions: put the meat on the leaves of the arugula, then the cherry tomatoes.

Pour over the juice left after frying the beef, sprinkle with balsamic, sprinkle with sesame seeds.

Cooking with eggplant

A bright salad with a piquant taste, which will brighten up an everyday dinner or become a gastronomic highlight of the festive menu, is prepared in just half an hour.

Ingredients for 3 servings:

• 300 g of beef;
• 1 carrot;
• 1 bell pepper;
• 1 eggplant;
• frying oil.

For sauce:

• 2 cloves of garlic;
• 1 st. l. soy sauce and lemon juice;
• 1 tsp Sahara;
• 3 art. l. olive oil;
• bunch of parsley.

Step by step preparation:

1. Cut the eggplant into strips, let stand for 10-15 minutes, drain the resulting liquid.
2. We also cut the pepper into strips, three carrots on a “Korean” grater.
3. Grind the garlic, finely chop the parsley, mix them with all the other ingredients for dressing. Let's brew a little.
4. We prepare the meat by analogy with the previous recipe. Fry quickly in a hot pan with a drop of oil.
5. Add carrots and eggplant, fry for a couple of minutes, then pour pepper into the pan, cook for a few more minutes. Vegetables should not be overly soft, let alone spread.

Put the beef with vegetables on a wide plate, pour over the sauce, serve warm to the table.

Thai warm beef salad

Thai warm salad with a harmonious combination of flavors juicy meat, vegetables and numerous spices are unlikely to leave anyone indifferent. It is prepared elementarily, it takes a minimum of time, if you do not take into account a couple of hours needed to marinate beef.

Ingredients for 4 servings:

• 300 g of meat;
• 1 large red bell pepper;
• 2-3 cucumbers;
• half a head of Chinese cabbage;
• 1 chili pepper;
• sesame to taste.

Marinade Ingredients:

• 4 cloves of garlic;
• 2 tsp honey;
• half lime;
• 3-4 st. l. olive oil;
• 2/3 ginger root;
• soy sauce to taste.

There is no salt in the marinade: it is successfully replaced by soy sauce and spices.

Step by step preparation:

1. Frozen meat cut into thin strips. Let the garlic go through a press, cut the ginger into small pieces, squeeze the juice out of the lime. Prepare the marinade by mixing all the ingredients. Fill them with meat, send for 2 hours in the refrigerator.
2. We tear the leaves of Beijing cabbage with our hands in a deep salad bowl, in which the finished dish will be served.
3. Cut into strips cucumbers, bell peppers, chili.
4. Fry the sesame seeds for a couple of minutes in a hot frying pan until a golden hue appears. The frying time can even be slightly reduced, because sesame seeds overexposed on the fire will be bitter.
5. We remove pieces of ginger from the marinated beef, put the meat together with the liquid on a hot frying pan with a little oil. Fry until tender (about 7-10 minutes).
6. Add vegetables, meat, along with the marinade and the resulting juice to Beijing cabbage, sprinkle with fried sesame seeds, mix. Cover with a lid and let it brew for 3-5 minutes.

After the allotted time, the delicious Thai warm salad is ready to eat.

With bell pepper

Such a popular restaurant snack is easily prepared at home.

Ingredients:

• 350 g beef tenderloin;
• red bell pepper;
• cucumber;
• 2 celery roots;
• bunch of cilantro.

For refueling:

• juice from half a lime;
• clove of garlic;
• a little grated ginger (∼2 cm root);
• 2 tbsp. l. soy sauce and peanut butter.

For marinating meat:

• 2 tbsp. l. soy sauce and peanut butter;
• 1 tsp granulated sugar.

Step by step preparation:

1. We mix the ingredients for the marinade, pour over the meat, send it to the cold for 1 hour.
2. We cut the pepper into medium cubes, the cucumber into longitudinal strips, the celery into thin slices. Finely chop the cilantro.
3. We bake the pickled meat on foil for 20-30 minutes at 220 degrees.
4. We cut the finished beef into thin strips, pour over the sauce, combine with bell pepper, cucumber, celery, cilantro. We serve to the table.

To prepare the sauce, simply mix all the ingredients.

Appetizer with beans

Delicious warm salads are obtained by mixing beef with green beans and soft cheese. Effective, simple and amazing healthy dish for health food advocates.

Ingredients for 2 servings:

• 200 g of beef;
• 4 handfuls of green beans;
• leaves of your favorite salad;
• 10 cherry tomatoes;
• 80 g of soft cheese;
• 100 ml soy sauce;
• salt, pepper if necessary.

For refueling:

• 1 tsp Dijon mustard;
• 2 tbsp. l. soy sauce;
• 4 tbsp. l. vegetable oil (sesame, peanut, olive, etc.);
• lemon juice to taste.

Step by step preparation:

1. We cut the meat into strips, marinate in soy sauce. We vary the time, starting from 10 minutes.
2. Fry the beans for a few minutes in a drop of oil and soy sauce. We do the same with tomatoes cut into quarters (we first remove the beans from the pan).
3. salt, pepper to taste.

For refueling:

• 100 g of soy sauce and vegetable oil (we take our favorite);
• 25 g of wine vinegar;
• 7 g chopped garlic;
• a small bunch of greens.

Step by step preparation:

1. Lightly beat the ingredients for the dressing with a blender, give it time to brew.
2. Pour the tenderloin with oil, fry in a hot pan for 4 minutes, turn the meat over 1 time. Leave the cooked beef for 5-10 minutes, then thinly slice.
3. In the same pan, quickly fry the chopped onion. Separately, fry the mushrooms sliced ​​\u200b\u200bin plates with the addition of salt and pepper.
4. Put meat "straws", champignons, onions on lettuce leaves, pour dressing. Buon appetito!

Many nutritionists advise to adhere to an important rule of nutrition - eat meat only with vegetables. It is good for the stomach, and the use of such dietary meat will be a nice variety to recipes for weight loss. The combination of meat and vegetables may be different. Beef can be boiled, stewed or baked in the oven. Since it is useful to use it in any form. Such a dish can be eaten by people of any denomination who are not allowed to eat pork.

In this article, we will look at a few interesting recipes cooking warm salad with beef and vegetables. You can try to cook each dish in turn, or you can choose the one you are interested in according to its components.

Beef with bell pepper and Chinese cabbage

To prepare such a warm salad with beef and vegetables you will need:

• 200 grams of meat;
• 1 red bell pepper;
• two fresh cucumbers;
• a little chopped Chinese cabbage;
• sesame seeds;
• 1 pod of hot pepper.

For dressing - vegetable oil, soy sauce, a teaspoon of honey, lemon or lime juice, garlic - 3 cloves, ginger root.

First, to prepare a warm salad with beef and vegetables, you need to finely chop the meat and marinate it in the filling. To do this, mix vegetable oil, lemon or lime juice, soy sauce, chopped garlic cloves, finely grated peeled ginger root and honey. The meat is poured so that it completely covers it. Then the marinade with meat is set aside in a cold place for at least two hours.

salad preparation

Before you start cooking meat, you need to cut all the vegetables in advance. Chinese cabbage and bell pepper cut into thin strips. Fresh cucumbers are cut into slices. Seeds are removed from chili peppers before use to remove the most pungent part of the vegetable. Only then cut into thin slices. If you do not like spicy dishes, then this product can be excluded. As you can see, all the vegetables in the salad are cut raw so that they retain all their vitamins.

The meat is taken out of the refrigerator and carefully cleaned of pieces of ginger and garlic. Then it goes to a heated frying pan. It is no longer necessary to pour vegetable oil, since it was present in the marinade and the meat was soaked with it anyway. After frying the beef for a warm salad with vegetables, put it in a salad bowl with the rest of the ingredients. You can mix the ingredients, or you can leave the meat on top. At the very end of cooking, the salad is sprinkled with sesame seeds, previously slightly fried in a dry frying pan.

Beef with pickled cucumbers

For such a recipe for a warm salad with beef and vegetables, the meat will have to be boiled in salted water, after cutting off all the films, veins and fatty places. Onions are pickled separately in a small container. For the marinade, you need to take 1 tsp. vinegar essence and dilute it with water, pour salt and black pepper to taste. After cutting the onion into rings or half rings, put everything in the marinade and set aside for a while. It can only be used after half an hour.

Mixing the ingredients

boiled beef cut into strips and poured into a large salad bowl. Three medium-sized pickled cucumbers are prepared and also cut into strips. Add pickled onions.

Before preparing a warm salad with beef and vegetables, you need to think about the sauce. You can just buy ready-made light ketchup or tomato sauce, or you can make it yourself by stewing tomatoes without peel and adding garlic or pepper and salt to taste. Then the salad is poured with sauce and mixed. The dish is served warm. You can sprinkle fresh herbs, finely chopped, on top.

Beef with cherry tomatoes

For such a warm salad with beef and vegetables, the composition of the products is as follows:

• 500 grams of beef tenderloin;
• some fresh cucumbers;
• a dozen small cherry tomatoes, you can use half red, half yellow, then the dish will look brighter;
• two red onions (they are not as hot as white ones);
• half a lemon or lime;
• greens - cilantro and basil (those who love arugula can add their favorite herbs);
• 2 tsp Dijon mustard;
• salt, black pepper to taste.

Cooking methods

Such a salad can be prepared on vacation in the country, where there is a grill. It is best to grill the meat before slicing. But if you do not have such an opportunity, do not be discouraged, beef tenderloin you can also cook in the oven, first you need to cover the baking sheet with foil and grease the sheet with vegetable oil. The meat is placed in an already heated oven, then you can reduce the baking temperature to 170 degrees. The main thing is that the beef should not be overdried. After the meat is baked, it is set aside so that the beef cools down a bit and can be chopped.

While this process is going on, you can cook the vegetables. Everything is used in fresh. Onions are cut into half rings, cucumbers - into thin slices, it is better to divide cherry tomatoes in half or into quarters. The greens are finely chopped with a knife. Arugula does not require additional processing. It can be put directly from the store package. It is sold already washed and dried.

Then the meat is cut into small strips and added to the salad with the prepared vegetables. Everything is poured with sauce - olive oil is mixed with mustard, salt and pepper, at the end squeeze the juice from half a lime or lemon.

Beef with eggplant

Eggplant is a vegetable that can brighten up the taste of any dish. Warm salad with beef and vegetables (photos are in the article) is easy to prepare, as the ingredients are quite simple and are in every home.

You need to take one eggplant, bell pepper, one juicy carrots, fresh cilantro, one onion, lemon, green onion, mayonnaise for dressing, but who does not like it, can use vegetable or olive oil. And of course, salt and pepper.

Before frying, it is best to marinate beef using lemon juice and spices. You also need to cook eggplant in advance. In order for this vegetable to give all its bitterness, it must be cut into pieces and poured with cold, slightly salted water and let stand for a while. Then drain the water and fry the pieces in a heated pan.

Separately passerut carrots, cut into strips, with the addition bell pepper and onion, cut into half rings. The meat and vegetables are then mixed together. Add either mayonnaise or vegetable oil. Fall asleep salad before serving finely chopped greens. You can supplement the salad with pine nuts fried in a dry frying pan.

In the article you can choose for yourself a recipe for a warm salad with beef and vegetables with a photo and detailed description cooking. This dish can be prepared at any time of the year using seasonal vegetables and herbs. After reading the description, you can add your favorite vegetables and herbs to the salad, this will only improve its taste. Bon appetit!

Pick up original classic and author's warm salad recipes on an amazing online portal for culinary lovers site. Try options with bacon, pancetta, meat, sausages, poultry or game, pasta, potatoes. Season with various oils. Diversify with salads (arugula, radicchio, lettuce, watercress), spicy herbs (parsley, coriander, dill). Use balsamic or wine vinegar as a dressing.

There are an incredible number of recipes for warm salads in the cuisine of Europe, Asia and the Middle East. A wide variety of ingredients are suitable for their preparation. Cooks do not advise using more than four to five components. Warm salads are absolutely universal and self-sufficient dishes for any occasion, and not additions to side dishes or meat dishes. And one more important rule: the food should absolutely not contain too fatty sauces (mayonnaise, sour cream or bechamel). The best dressing for a warm salad will be olive oil with pepper, salt, mustard. Natural wine, balsamic vinegar or citrus juices (lime and lemon) will add paints. These dressings can be heated and mixed with own juices components and oil after frying the components of the salad.

The five most commonly used ingredients in warm salad recipes are:

Interesting recipe:
1. Fry unfrozen, slightly washed mussels in fragrant butter until the liquid evaporates.
2. Pour chopped tomatoes to the mussels. Mix. Fry a little (about 30 seconds).
3. Add aromatic spices (mixture of peppers, coriander, ginger, etc.) to taste.
4. Continuing to fry, sprinkle with freshly cut spicy herbs.
5. Add neatly diced feta cheese, peeled sunflower seeds. Soak for a couple of minutes.
6. Remove from fire.
7. Refuel ready salad soy sauce. Stir gently.
8. Serve the salad hot at the table.

Five of the fastest warm salad recipes:

Helpful Hints:
. Warm salads are best only lightly added, and then just before serving.
. Such salads are good for beer, white and red wine or citrus juices. The more interesting the taste of the salad, the richer the drink must be.
. Components in any recipe can be replaced: olive for sesame, one mushroom for another, etc.

Ingredients:

• Chicken fillet - 0.5 kg.
• Potatoes - 2 pcs.
• Eggs - 2 pcs.
• Mushrooms - 100 grams.
• Onion - 1 pc.
• Cheese - 250 grams.
• Vegetable oil.
• Mayonnaise.
• Salt.

Who's hotter?

If you haven't tried a hot salad yet, then don't waste your time and go to the kitchen and try one of the many recipes. Such dishes are easy to prepare, they are tasty and light, and you can eat them immediately, without waiting for the appetizer to cool completely.

Hot or warm salads are perfect for the cold season, they are best served for lunch or dinner, because such appetizers satisfy hunger well and may well replace one of the main dishes.

Interestingly, recipes for hot salads have been known to people since ancient times, even the ancient Romans ate a mixture of fresh vegetables And herbs seasoned with warmed honey and spices. A new wave of popularity of warm appetizers arose during the Renaissance, Europeans began to add greens, cheese, seafood, and meat to dishes.

In the expanses of the former USSR, hot salads were very popular, and their recipes were familiar to every housewife, most often they were prepared from boiled potatoes, liver, fried onions with carrots, and fish. Such snacks and salads could replace a hot dish on the festive table and always caused culinary delight among guests.

Today there are many original recipes with photos, with which you can prepare new hot salads every time, choosing ingredients for every taste: liver and chicken, meat and fish, fresh or canned vegetables, fruits, cheese and greens, mushrooms and legumes, rice and pasta.

By the way, dishes such as hot salads are rarely seasoned with mayonnaise, preferring vegetable or butter, often the same one used to sauté the main ingredients. Photos will help to effectively arrange a hot salad if you plan to serve it on the festive table, and it is best to lay out the appetizer in portions.

Separately, it is worth mentioning salads with hot smoked fish, which can be consumed both warm and cold. The basis of such snacks can be smoked mackerel, salmon, cod, which go well with lettuce, boiled potatoes, tomatoes, fruits (especially citrus fruits), pickles and mushrooms, green peas, etc.

As a dressing, both mayonnaise and sour cream or oil-vinegar dressing are suitable. Salad with smoked fish(hot smoked) suitable for both holiday table as well as every day.

A hot salad of fish, meat, vegetables can be prepared without problems even by inexperienced housewives, and the result will delight all household members.

Cooking

Hot chicken salads will appeal to everyone without exception, they are easy to prepare, and the taste is amazing. In addition, the dish is hearty and nutritious. Hot salad with chicken, potatoes and mushrooms will fit perfectly into holiday menu. You can take any mushrooms: champignons will make the taste of the dish more tender, and forest ones will add a unique aroma.

1. Boil the chicken fillet until tender, dropping it into boiling salted water. Cool without removing from the broth.
2. Boil the potatoes in their skins, cool and remove the skin.
3. Hard boil eggs, cool and peel.
4. All cut into cubes of the same size.
5. Chop the onion and fry until golden brown.
6. Rinse the mushrooms, cut in a convenient way and fry in the same pan, adding oil, salt for 2 minutes before the end.
7. Grind the cheese on a coarse grater.
8. In a deep glass salad bowl or baking dish (preferably rectangular), lay out the future hot salad in layers: potatoes, 1/2 chicken fillet, onion, fried mushrooms leftover chicken, eggs and cheese. All layers, except the last one, are well smeared with mayonnaise, if necessary, add salt.
9. Place the container with the salad in the oven, preheated to 150C for about 15 minutes. When the cheese is melted, the dish is ready, you can take it out and serve immediately, decorating with sprigs of fresh herbs.

Options

Hot salads, as seen in the photo, rarely include a large number of ingredients, and it is not necessary to cook them with meat. Vegetarians will love the warm appetizer of potatoes with mushrooms and beans.

1. Potatoes need to be cut into circles and baked in the oven, rubbed with salt and spices to taste.
2. Fry the mushrooms together with onions, sauté the carrots separately, mix everything, adding a jar canned beans and heat it up in a skillet.
3. Put baked potatoes in a salad bowl, mushroom mass on top of it, sprinkle with chopped herbs and serve immediately.

To prepare hot fish salads, you will need 2-3 cans of any canned food in oil (mash with a fork), several large onions (cut into half rings and fry in oil), chopped boiled eggs and boiled rice. Mix all the ingredients, add chopped parsley and warmed vegetable oil. This salad can be made from hot-smoked fish, not canned food, it will only taste better, in this case, you can add a little soy sauce to the dressing.

Salad with hot smoked fish will go with a bang, and cooking it is easy. For example, you can do potato salad from hot-smoked cod, which is popular with the Scandinavian peoples.

1. You need to boil potatoes with carrots, peel them and cut them into cubes.
2. Remove the pits from the cod and chop into large pieces.
3. Combine everything, add chopped lettuce leaves, pickles with green peas, season with mayonnaise.
4. You can add a little horseradish and vinegar to mayonnaise to make the salad more spicy.

Any hot salad prepared according to the chosen recipe with a photo can be effectively decorated with boiled eggs, carrots, beets, cutting out flowers from them, as well as sprigs of fresh herbs, slices of tomatoes or fruits.