The best meat salads without mayonnaise: recipes for delicious and he althy dishes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In our country, the festive table for any occasion is literally lined with salads with mayonnaise. Herring under a fur coat, Olivier, "Crab", with shrimps and any variety of meat salads are literally buried in a greasy dressing. From the point of view of nutrition, such a dish should not exist. Too high-calorie food will definitely affect the figure, and the general state of he alth will worsen, because overeating usually does not make you want to move.

Some people don't see anything wrong with mayonnaise. But they usually approach the matter sensibly and use a small amount of sauce. And sometimes they replace it with more he althy mayonnaise - homemade, which is made from completely natural products.

If you look at this issue from the point of view of cooking, then the use of mayonnaise in festive dishes can also be questioned. The thing is that vegetable and meat salads without mayonnaise have a more pronounced taste, with many shades and halftones. If we putthis fatty sauce, it will kill the taste of most foods, and all dishes will become monotonous. There is even a popular expression that bad housewives hide their failures under mayonnaise.

So it is better to refuse this sauce or at least limit its use. There are many recipes for salads without mayonnaise. Most of them are very tasty and will look good on the festive table. This is another argument against the use of fatty sauce, because most of the dishes with its use on the plate look like an unattractive porridge from incomprehensible ingredients. Whereas in a beautiful festive dish all components should be clearly distinguishable.

What to replace with mayonnaise

You can use any other meat salad dressing. Without mayonnaise, the taste of the dish will be fully revealed and enriched with many colors. Sometimes cooks prefer to fill the dish with any one component, such as olive oil. But most often, such a dressing is a complex mixture of different sauces and seasonings. Here are some examples of dressings you can use to spice up meat and vegetables in a salad:

1. Low-fat sour cream and natural yogurt. They successfully replace mayonnaise in traditional salads, for example, in Olivier. Such a decision has the right to life. Yogurt and sour cream are less fatty, and the food will be easier on the stomach. However, the question of presentation and uniformity of taste still remains open. By and large, such a replacement is not very successful.
2. Universal. To prepare it, you need to mix two large spoons of wine vinegar, the sameamount of mustard and 60-70 ml of extra virgin olive oil. S alt the mixture and add black pepper. Dressing is suitable for any vegetable or meat salad. Without mayonnaise, as follows from numerous reviews, it is quite possible to do.
3. Lemon. Squeeze the juice from ½ lemon, beat it with one teaspoon of mustard and lemon zest. Add ½ teaspoon of fine-grained sugar and s alt. Pour in 100 ml of olive oil and add fresh dill greens.
4. Spicy honey mustard. Take two teaspoons of Dijon mustard and liquid honey, add juice and zest from ½ lemon, s alt. Add 60 ml of olive and vegetable oil. Sprinkle with dry aromatic thyme and finely chopped chili.
5. Hungarian. You need to mix 60 ml of olive oil and water, three large spoons of wine vinegar, two large spoons of good tomato paste and one each of brown sugar and ground paprika. S alt and add ground red pepper.

There are many more types of different salad dressings. It is quite possible to do without mayonnaise and use various variations of white and red sauce, lemon juice, garlic, any vegetable oils, mustard, soy and Worcestershire sauce.

What meat to use in salads

How to cook a delicious meat salad without mayonnaise? First of all, do not spoil the base. Since the main component is meat, it is it that is responsible for the "completeness" of the dish, gives it nutrition and taste. Today "meat"salads are any dishes with vegetables and at least some protein product, such as sausage, chicken, salmon, tuna, cod liver or shrimp. All these culinary creations are certainly very tasty and deserve attention. But a real meat salad should be made from meat - boiled or smoked.

The leader in this culinary niche is lean beef. It has a well-defined taste, a dense structure that allows you to keep its shape when cut, and a low percentage of fat content.

Pork and other types of meat can also be used, but you should choose the leanest cuts without layers of fat. When a salad is prepared with pork, the rest of the ingredients must be fresh, with sweet and sour and spicy dressing. This is the only way to compensate for the excessive fat content of the product.

When cooking meat on a salad, put it immediately in boiling water. So a protein film is formed on the surface, which will not release the juice. After boiling, the piece is kept in the pan for some time to make it more juicy and soft.

Any salad can be made more expressive if you use boiled and smoked meat in a ratio of 1:1. Very tasty dishes are obtained from boiled beef tongue. This product needs to be boiled for a very long time, then it is well cleaned from the shell and cut into pieces. The tongue has such a delicate and expressive taste that, in principle, it alone is enough to set the tone for the entire dish. Therefore, the tongue can be served with ordinary fresh sliced vegetables, seasoned with oil,vinegar and mustard.

We bring to your attention several variations of delicious salads without mayonnaise. The recipes are simple, and even an inexperienced cook can handle the preparation of these dishes. But each of these salads will become a real decoration of the festive table.

With boiled beef and vegetables

What salads can be made with beef? Mayonnaise is, without a doubt, very tasty, although fatty sauce. But in a dish with Georgian notes called "Tbilisi" it will not be needed. This is an unusually beautiful salad with bright flavor notes. It usually disappears from the festive table in a matter of moments. For its preparation you will need:

• Boiled lean beef – 350g
• Canned or boiled red beans - one can (350 g).
• Yellow or red bell pepper, large, thick-walled - 1 pc
• Red onion - one medium size head.
• Garlic - a couple of cloves.
• Hot pepper - half a pod.
• Peeled walnuts - 80g
• Black pepper and s alt to taste.
• Fresh herbs - parsley or cilantro.
• Mustard ordinary spicy - one spoon.
• Traditional mixture of aromatic herbs hops-suneli - one spoon without top.
• Table vinegar - 45 ml.
• Olive or any vegetable oil - 40 ml.
• Cold filtered water - 80 ml.
• Sugar fine-grained - 20 g.

Cooking:

1. Pickle the red onion. It is cut into half rings and slightlycrushed with added sugar. Then pour cold clean water and vinegar (20 ml). Let the onion sit for 10-15 minutes.
2. Cut the boiled meat into long strips.
3. Peel the seeds and stalk from the sweet pepper, wash and chop into thin strips.
4. Chop hot peppers and garlic cloves.
5. Crush the nuts, but not into crumbs. They should feel good in the dish.
6. Cut greens.
7. Place all the listed ingredients in a large salad bowl, send the beans to them. The marinade must first be drained from the onion.
8. Add the remaining vinegar, aromatic seasoning, mustard, oil. S alt and pepper.
9. Stir and arrange beautifully on a plate. It can be served in portions or on one large dish.

This is a delicious salad with beef and vegetables. Without mayonnaise, all the components of the dish become visible, and the fragrant seasoning gives it an amazing taste. The salad has a good feel for the tangy, spicy onion without losing the rest of the ingredients.

Beef and cucumber salad

The list of simple and delicious salads without mayonnaise will continue with a dish of boiled beef and fresh cucumbers. For its preparation you will need:

• Boiled meat (beef) – 200g
• Fresh medium-sized cucumbers - 4 pcs
• Bulgarian pepper large - 1 pc. To create a beautiful color combination, you can use part red pepper and part yellow.
• Garlic - one clove.
• Vegetable oil - two large spoons.
• Ground coriander - ½ tsp.
• Fine-grained sugar - ½ teaspoon.
• Red ground pepper - optional and to taste.
• S alt - ½ teaspoon.
• Soy sauce - two large spoons.
• Table vinegar - one tablespoon.
• Onion - one head.
• Dill, parsley.

Cooking:

1. Wash cucumbers, dry and cut into bars.
2. Place the cucumbers in a salad bowl and s alt.
3. Cut the beef into small pieces, place in a separate bowl and mix with a spoonful of soy sauce.
4. Wash the bell pepper, remove the seeds and cut into small strips.
5. Cut the onion into half rings and fry with vegetable oil.
6. Drain the cucumbers. Place pepper, coriander, sugar in a salad bowl. Add finely chopped or pressed garlic.
7. Spread beef and onion with butter. Add remaining soy sauce.
8. Sprinkle bell peppers on top. Pour vinegar over it.
9. Let the salad brew and soak in the juices for a couple of minutes.
10. Stir, put on a dish and garnish with herbs.

This is a great variation of meat salad without mayonnaise. Vegetables add freshness to it, and dressing does not weigh down the dish, unlike a traditional fatty sauce.

Meat salad with apples in tartlets

If you make a rating of salads without mayonnaise, then this one should definitely be in the top ten. And all because it is light, with a spicy taste and at the same time quite satisfying.

Serve itin special baskets - tartlets. You can cook them yourself or buy ready-made in the store.

To prepare the salad you will need:

• Boiled meat - 200g
• Carrots (can be replaced with fresh diced cucumber) - 2 pcs
• Sweet and sour apples – 2 pcs
• Dill and parsley - in any quantity.
• Pistachios - 3 tbsp.
• Sour cream and mustard - 4 teaspoons each.

Cook like this:

1. Meat cut into strips.
2. Peel and grate apples and carrots on a coarse grater.
3. Chop greens.
4. Mix mustard and sour cream. Depending on the desired spiciness, the amount of mustard can be changed up or down.
5. Stir all the listed ingredients. Arrange the salad in baskets.
6. garnish with crushed nuts and chopped herbs.

This salad can also be served in a common salad bowl. But then the vegetables need to be cut a little larger. The taste of apples is practically not felt in the salad. The dish is not too liquid, so the baskets do not leak.

Thai salad with meat and soy sprouts

The best recipes for meat salads without mayonnaise came to our country from Asian countries. In Asian cuisine, it is customary to combine many flavors on one plate. As a result, the salad turns out sour-sweet-spicy and very tasty. To prepare Thai salad you will need:

• Leaf lettuce - 300g
• Boiled beef – 300g.
• Soybean sprouts - 100g
• Medium carrot - 2 pcs
• Medium Cucumbers - 1pc
• Garlic - a couple of cloves.
• Lime juice - 3 tbsp.
• Olive oil - 3 large spoons.
• Sweet chili sauce - 2 tbsp.
• Greens - basil and cilantro.
• S alt and black pepper.

Cooking:

1. Rinse the lettuce well, dry slightly, tear into pieces and put on a dish.
2. Wash the cucumber and cut into small cubes.
3. Peel the carrots and chop into strips.
4. Wash and dry soybean sprouts.
5. Chop the garlic finely.
6. Heat one tablespoon of oil in a frying pan, add garlic and basil. Warm up 30 seconds. Then send the meat to the pan, which must first be cut into thin strips.
7. Beef season with s alt and pepper, fry, then combine with vegetables.
8. In the same pan where the beef was fried, pour lime juice, oil, chili sauce and keep on fire for 60 seconds, stirring constantly.
9. Combine all the ingredients of the dish, pour over the sauce.

This is a more interesting version of meat salad. You can also cook deliciously without mayonnaise. And this is easy to see if you take almost any Asian appetizer recipe.

Europe salad with beef tongue

What should be in a holiday salad? You can easily do without mayonnaise, and we have already seen this. Also, instead of regular meat, you can put beef tongue. If this product is properly boiled, you will get a real delicacy.

For cooking you will need the following products:

• Boiled Beef Tongue - 60g
• Medium-sized carrots - 1 pc.
• Canned corn - 50 g.
• Lettuce leaves - 3-4 pieces
• Medium size fresh cucumber - 1 piece
• Cherry tomatoes - 2-3 pieces
• Pesto sauce - a couple of tablespoons.
• S alt, pepper, herbs - at will and taste.

Cooking:

1. Boil the tongue. This must be done in advance, since the meat must be boiled for 2.5-3 hours over low heat. Then the product must be cooled, cleaned from the shell and sublingual area and cut into strips.
2. Boil carrots without peeling (can be steamed). Cool and cut into even-sized pieces.
3. Wash and dry lettuce leaves. Break into pieces.
4. Mix lettuce with meat and carrots. Add canned corn. You can use boiled corn.
5. S alt and pepper. Theoretically, the salad is ready.
6. Serve beautifully: put pesto sauce on a plate, then with a cylindrical form - salad. Wrap the dish with thin plates of fresh cucumber. Sprinkle with herbs on top, put cherry tomatoes on the sides.

Mushroom Tenderloin Salad

What salad to cook for a birthday? Mayonnaise is without a doubt the most popular sauce in Russia. And most salads, when cooked at home, are seasoned with it. However, it is necessary to fight stereotypes in cooking and prepare more expressive dishes with a European serving. For example, a warm vegetable salad with beef tenderloin and mushrooms. For its preparation you will need:

• Beef Tenderloin – 120g
• Cold Pressed Olive Oil - 60g
• Cherry tomatoes - 5-6 pcs
• Fresh champignons – 1-2 pieces
• Zucchini - 1 piece
• Eggplant - 1 piece
• Sweet yellow pepper - 1 pc.
• Garlic - one clove.
• Lemon juice squeezed from half a fruit.
• Rosemary - one branch.
• Parsley, lettuce, arugula - for a beautiful presentation.

Cooking:

1. Cut products: zucchini and eggplant - into rings, sweet pepper - into large strips or sticks, mushrooms - in half.
2. Make a sauce with lemon juice, garlic oil and a little chopped parsley.
3. Grill vegetables and mushrooms: 3-4 minutes on one side and a couple of minutes on the other. Before frying, grease the products with a sauce of oil and lemon.
4. Fry the tenderloin: a couple of minutes on each side.
5. Put leaf lettuce and arugula into a serving plate, season with sauce. Arrange warm vegetables and meat on top.
6. Pour the salad with the rest of the sauce, garnish with tomatoes and herbs.

This dish is usually served in portions for each guest. This is a simple and delicious salad. Without mayonnaise, the dish only wins in terms of flavor compositions. Feels good in a saladgrilled vegetables, meat and fresh tomatoes.

Defining portion

Every housewife is concerned about the question of how much and what kind of salads to prepare for the festive table. I want to surprise guests and show my cooking skills, in addition, for most people, generosity and hospitality are expressed in an abundance of various dishes.

So what kind of salad to prepare for the festive table? According to reviews, salads without mayonnaise are preferred. Many people overeat on holidays, which is bad for overall well-being. To prevent this from happening, it is worth preparing lighter meals - low-fat, with an abundance of fresh vegetables and herbs. Meat salads are no exception. Without mayonnaise, so that the dish is not heavy, but with cucumbers, tomatoes, sweet bell peppers, beans, seasoned with spicy and spicy dressings based on olive oil, mustard and table vinegar.

You should also use the simplest restaurant calculator. With a long feast, the total weight of all food per person is about 1.5 kg. These are all meals, including dessert. Salads usually account for 200-250 g. Accordingly, if there is only one salad, then this is the rate that should be laid down for each guest. If there are several of them, then the weight of each salad must be proportionally reduced. If there are no other appetizers besides salads, then their volume should be proportionally increased - up to 500 g per guest.

Reviews

Increasingly, culinary specialists, when preparing dishes for the festive table, began to refuse mayonnaise. The fact is that often after fatty and hearty salads,which should be the prelude to the main meal, you don’t feel like eating at all. And you have to give up the main course and dessert.

Professional chefs say that the best salads are without mayonnaise, with meat, fresh vegetables, fish and seafood. All components on the plate should be clearly visible. Meat should look like meat, vegetables should delight with their natural taste and color. An ideal salad usually consists of 3-4 main components. All other flavor combinations are created with dressing.

Foreigners who come to Russia are very surprised by our salads of "dead" boiled vegetables. In their understanding, this dish should consist of at least 50% fresh herbs, fruits and raw carrots, cabbage, radishes, tomatoes, cucumbers and other delicious products straight from the garden.

In restaurants and cafes, there has long been a trend towards the gradual abandonment of mayonnaise. And on the menu you can find both salads with the usual sauce, and more non-standard ones. In home cooking, changes do not occur so quickly, but still they are. Now every housewife tries to put at least one salad without mayonnaise, but with spicy dressing on the festive table.

Cook delicious and fun!