Salads without mayonnaise: delicious and he althy recipes

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

Every day there are more and more people who are fond of cooking. They all understand that mayonnaise salads are a thing of the past. First of all, this ingredient does not bring any benefit, and the shelf life of such a dish is 30 minutes. Therefore, recently light salads without mayonnaise are gaining popularity.

Festive Pumpkin Salad with Feta Cheese

This salad is prepared quite quickly and simply. A great solution for a festive table when you need to cook a lot of food, and there is not much time left before the celebration.

To prepare a festive salad without mayonnaise for a company of eight people, you need to take 500 g of peeled pumpkin, 200 g of feta cheese, about 100 grams of seedless grapes. Arugula is used as the basis here, it needs about 100 g, you can also take a salad mix, it will be beneficial to complement the dish.

The salad dressing is a mixture of olive oil, oregano and marjoram.

Cooking method

Cooking a salad will take you no more than half an hour. Firstthe deed should be to take a pumpkin, peel it from the insides and remove the peel from it. Cut into thin oblong pieces. This can be done with a regular vegetable peeler or a very sharp knife. Sprinkle vegetables with vegetable or olive oil and s alt. If desired, you can add a little thyme.

Take a frying pan with a grate (grill), if you don’t have one, then you can use any other with a thick bottom. It is good to heat it up and quickly fry the pumpkin on both sides. After transferring it to a bowl, let it cool.

Meanwhile, you can process the rest of the products. Lettuce and arugula should be washed well and placed on paper towels to absorb excess water.

To prepare the dressing you need to take ~ 100 ml of olive oil oregano and marjoram, mix everything thoroughly. Stir the mixture again just before dressing the salad.

Cut the cheese into medium cubes, about 2 by 2 centimeters, cut the grapes into two halves. Put greens on the bottom of the plate, then sprinkle with cheese and grapes, beautifully lay out slices of fried pumpkin on top and pour over everything with olive dressing. This salad recipe does not use meat, but if desired, you can add a little fried chicken fillet. In this case, a light salad without mayonnaise will become more nutritious.

Salad with asparagus and dried tomatoes

This vegetable oil salad is very original and can be used as a daily meal or as a festive table decoration. Special flavor dishtopped with fresh basil leaves.

Required ingredients for cooking:

• Asparagus beans - 200 g (the amount of all products is indicated for 3-4 servings of salad);
• dried tomatoes in oil - 100g;
• mozzarella balls - 10 pieces

Also, to prepare this salad with vegetable oil, you will need to take a few sheets of fresh basil, about 50 g of pitted olives. The dressing is vegetable oil mixed with dry basil and thyme.

How to cook

Follow the step by step instructions for a really tasty salad:

• Pour water into a saucepan, s alt it a little and put on fire. When the liquid boils, you should throw in the asparagus beans and boil it for several minutes. Then drain the water and dip the asparagus in the ice liquid.
• Now you need to prepare the dressing, for this you need to take about 50-80 ml of vegetable oil, add a teaspoon of basil and thyme to it, mix everything well.
• Dried tomatoes get out of the jar and cut into thin strips. Cut olives and mozzarella balls in half.

Now put the green beans and all other ingredients in a bowl, add the basil leaves. Pour everything with vegetable oil and spices and mix thoroughly

Ready-made salad with vegetable oil is best eaten with pan-dried croutons. If you need to make the dish morenutritious, you can fry a small amount of chicken marinated in basil and thyme.

Classic vinaigrette salad

Practically everyone knows and probably tried this traditional salad for all citizens of the CIS. Despite its popularity, many do not know the classic recipe.

To prepare the vinaigrette, you will need to take 2-3 potatoes, the same number of carrots, one large beet, a few pickles, 100 g of sauerkraut, one small onion and a few sprigs of green onions. Only vegetable oil and vinegar are used as dressing, nothing else.

Cooking vinaigrette

The process of preparing this salad is very simple and unpretentious. First you need to boil all the vegetables in the peel. After that, they need to be cooled and cleaned. Boiled vegetables should be cut into a beautiful even cube. The only difficulty in preparing this salad is cutting equally even small cubes. Cucumbers should be cut into the same cubes, but onions should be cut into thin strips.

Now you need to prepare a simple dressing of vegetable oil and vinegar in a ratio of 3 to 1. Pay attention! There should not be too much dressing so that it only soaks into the vegetables and gives them a pleasant taste. It should not float on the bottom of the plate.

Put all chopped vegetables in a deep bowl, add a little s alt and pepper, pour a small amount of vegetable oil and vinegar sauce, mix everything thoroughly. On thisthe classic vinaigrette is finished, the salad is ready to be served and consumed.

Salad of several types of cabbage

This is a very simple and light salad, there is a minimum amount of ingredients, which makes it also very cheap. Mustard sauce is used here as a dressing.

To prepare a cabbage salad without mayonnaise, you need to take 300 g of white cabbage and the same amount of red cabbage (popularly called purple). You also need 150 g of carrots. To prepare the dressing, you need to take 80 ml of vegetable oil, 1-2 tsp. mustard, 1 tsp. vinegar.

Cooking process

Almost all salads are quite easy to prepare, you don't need to have great culinary skills to make a delicious dish. Follow the step by step instructions:

1. Chop the cabbage. You need to make thin and even pieces. Quite often, it is difficult for people to properly chop this vegetable with an ordinary knife. In this case, you can use a regular vegetable peeler, all pieces of cabbage will be the same thickness.
2. Carrots should be peeled and washed under running water. It is best to rub it with a special Korean-style carrot grater, but if this is not available, then you can use a regular coarse grater.
3. Mix all the ingredients in a bowl, squeezing the cabbage with your hands occasionally. After that, it will become softer and juicier.
4. In a separate small bowl, mix vegetable oil, mustard and vinegar.
5. Pour prepared dressing over vegetables, add a small amounts alt and pepper. Optionally, you can season the salad with herbs such as oregano, marjoram or rosemary.

This completes the fresh vegetable salad cooking process. It remains only to arrange the dish on portioned plates and serve.

Vegetable Tuna Salad

This recipe for a delicious salad without mayonnaise will certainly appeal to all fish lovers, because it uses canned tuna. It perfectly reveals the taste of all other products and the original dressing. The salad is suitable for a fairly satisfying snack throughout the day, but it can also be a great decoration for a festive table.

To prepare this dish, the cook needs to purchase one can of canned tuna, a small Chinese cabbage, two cucumbers, one onion and some green onions.

The dressing here uses olive oil, lemon juice, sesame oil and garlic.

How to make a salad

Step-by-step instructions for making fresh vegetable salad with tuna:

First of all, you should take a head of Beijing cabbage, rinse it well and cut it into thin strips

• Open canned tuna and chop it into small pieces.
• Now you need to take cucumbers and cut them into thin circles or half rings. Peeled onion cut into small cubes.
• In a separate bowl, mix olive oil, juice from 1 lemon, 1-2 teaspoons of sesame oil and heavily chopped garlic (itscan be squeezed through the spadefoot).
• Throw all the prepared products into a bowl, pour over the dressing and mix. Divide the salad into portioned plates, garnish with a small amount of greens.

Also, when serving salad, you can sprinkle a little roasted sesame seeds.

Salad Tips

Every novice and experienced cook should know the basic rules for preparing and storing salads. Be sure to remember the following:

1. If lettuce leaves are used in the recipe, then it is forbidden to cut them with a knife. They only need to be torn with your hands, otherwise the greens will very quickly lose their appearance and begin to turn black. The oxidation procedure of the product begins when it comes into contact with metal objects.
2. When you need to add sourness to the salad, it is not recommended to use vinegar, it is better to take lemon juice. It will give a unique flavor, as well as add nutrients to the dish.
3. It is better to store vegetable salads without mayonnaise in ceramic or glassware. If you store the finished dish in a metal container, then the oxidation process is accelerated tenfold, so the salad will spoil much faster.
4. Warm salads should be consumed immediately after preparation. It is impossible to keep them. Since hot foods greatly accelerate the process of food spoilage.
5. When cutting tomatoes, it is recommended to use a special knife with small teeth. Thanks to him, the vegetable will retain its shape and will not immediately release juice.
6. Dress and mix the vinaigrette immediately before serving. The peculiarity of this salad is that a person must feel each ingredient separately. But if a considerable time passes, the tastes will mix.
7. All boiled vegetables should be removed from the water immediately after the end of the heat treatment. Otherwise, they will accumulate a lot of excess liquid and their taste will no longer be so bright.

Following all these fairly simple tips, you will certainly be able to cook really tasty, original and he althy vegetable salads without mayonnaise.