European salads: recipes with photos

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

European cuisine is very colorful and varied. It closely intertwined culinary traditions of representatives of many nationalities. Salads occupy a special place in the diet of people living on this continent. A wide range of such dishes is due to the craving for the use of natural products and an abundance of sauces. In today's publication, we will look at some interesting recipes for European salads.

With rice and red pepper

This interesting and moderately hearty dish was invented by Bulgarian chefs. Despite the fact that there are not so many ingredients in its composition, it turns out surprisingly tasty and bright. For its preparation you will need:

• 150g rice.
• 100 g sweet bell pepper (red).
• 250g green peas.
• 25 ml 3% vinegar.
• S alt and aromatic spices (to taste).

This is one of the easiest European salad recipes. It is advisable to start the process of its reproduction with cooking rice. As soon as the cereal is ready, it is cooled and combined with bell pepper strips and green peas. All this is seasoned with s alt, spices and vinegar.and mix gently.

With apples and champignons

The recipe below was borrowed from Belgian chefs. The dish made according to it is an extremely successful combination of fruits, vegetables and mushrooms. To treat your loved ones to an unusual European salad, you will need:

• 250 g of good cheese.
• 150 g of apples.
• 125 g mushrooms and oranges each.
• 5 sweet peppers.
• 10g mustard.
• 500g natural yogurt.
• 50g honey.
• 25g fresh lemon juice.
• Orange peel.

In a deep salad bowl combine slices of bell pepper, apple slices and diced cheese. Oranges and thermally processed mushrooms are also added there. The finished dish is topped with a dressing made from yogurt, honey, mustard, lemon juice and citrus zest.

With potatoes and herring

Fans of s alty fish can be advised to pay special attention to another popular salad of European cuisine, the photo of which will be available a little later. It was invented by one of the English chefs and is better known as Piccadilly. To create it you will need:

• 90 g lightly s alted herring.
• 50g onion.
• 200 g potatoes.
• 2g mustard.
• 20 ml 3% vinegar.
• 15 ml vegetable oil.

Washed potatoes are boiled in their uniforms, cooled, peeled, cut into centimeter circles and put in a deep salad bowl. Into himsend thin onion rings and slices of herring. The resulting dish is seasoned with a sauce consisting of mustard, vinegar and vegetable oil.

With cheese and vegetables

This European salad recipe, the photo of which can be found in this publication, was borrowed from the inhabitants of sunny Greece. It is interesting in that it involves the use of a large assortment of vegetables, thanks to which this dish is not only tasty, but also extremely he althy. To replicate it in your own kitchen, you will need:

• 200 g moderately s alty cheese.
• 200 g black olives.
• Chive of garlic.
• Onion.
• 2 ripe tomatoes.
• Fresh cucumber.
• 2 sweet peppers.
• 1 tbsp l. grape vinegar.
• 70 ml olive oil.
• 1 tsp liquid honey.
• Oregano and basil.

Washed and dried vegetables, if necessary, free from seeds, cut into slices and put in a deep salad bowl. Onion half rings, crushed garlic and olives are added to it. The whole thing is drizzled with a sauce made from olive oil, grape vinegar, honey, oregano and basil, and then sprinkled with cheese cubes.

With potatoes and mustard dressing

Fans of simple and satisfying food will surely like this nutritious European salad, the photo of which will be published below. Its recipe was invented by Austrian housewives and is still very popular in its historical homeland. To do something like thisdish, you will need:

• 500 g potatoes (preferably small).
• 150 ml beef broth.
• 3 tbsp. l. wine vinegar (preferably white).
• 2 tbsp. l. olive oil.
• 1 tsp moderately spicy mustard.
• 1 tbsp l. powdered sugar.
• 3 tbsp each l. chopped red and green onions.
• S alt.

Washed and peeled potatoes are cut into circles and boiled until tender. As soon as it softens, it is spread, without cooling, in a bowl with a marinade made from wine vinegar, mustard, sugar, s alt, olive oil and beef broth. Not earlier than half an hour later, the dish is sprinkled with chopped red and green onions and put on the table.

With avocado and pink salmon

This interesting salad of European cuisine will surely appeal to seafood lovers. Thanks to its excellent taste and aesthetic appearance, it is ideal for a family lunch or a gala dinner. To prepare it, you will need:

• 200g pasta.
• Avocado.
• 300g cherry tomatoes.
• 100 g pink salmon (canned).
• 100 g olives.
• 3 tbsp each l. lemon juice and olive oil.
• S alt and aromatic spices (to taste).

Pasta is boiled in boiling water, drained into a colander and seasoned with some of the available olive oil. Then they are placed in a salad bowl and combined with mashed pink salmon, olives and slices.avocado. The resulting dish is s alted, seasoned with spices, sprinkled with lemon juice and the remnants of olive oil.

With chicken and vegetables

This light European salad has a relatively low energy value and can be considered dietary. Therefore, even those who count every calorie consumed will not refuse it. To create such a dish you will need:

• Chicken fillet.
• 3 tomatoes.
• Fresh cucumber.
• Bunch of lettuce leaves.
• 3 sprigs of parsley.
• Olive oil.
• S alt and spices (to taste).

The washed fillet is cut into medium-sized pieces and laid out in a heated frying pan, prudently greased with olive oil. The meat is s alted, seasoned and fried until browned. The finished chicken is placed on a plate lined with lettuce leaves in advance. Washed and chopped vegetables are also sent there. The resulting dish is sprinkled with olive oil and put on the table.

Bagracion

This European salad with an unusual name was coined by the French. It is a combination of mushrooms, vegetables, chicken and pasta. All this makes it not only very tasty, but also very nutritious. To prepare it for a family dinner, you will need:

• 150g pasta.
• 2 eggs.
• 150g mushrooms (pickled).
• 200g red ripe tomatoes.
• 200g fresh celery.
• 250g chilled chickenfillet.
• 100 g 20% mayonnaise.
• Fresh parsley, s alt and aromatic spices (to taste).

The washed chicken fillet is placed in a pot filled with water and boiled until tender. After twenty minutes, the meat is removed from the broth, and pasta is poured in its place. As soon as they are cooked, they are thrown into a colander, washed and laid out in a salad bowl. Pieces of chicken fillet, chopped eggs, mushrooms, celery and tomato slices are also sent there. The resulting dish is s alted, seasoned with spices and mixed with low-calorie mayonnaise. Decorate with parsley before serving.

Lion salad

This recipe became famous thanks to the ingenuity of French chefs. To repeat it, you will need:

• 500 g mushrooms.
• 8 quail eggs.
• 400 g lettuce corn.
• 8 cherry tomatoes.
• ½ lemon.
• 100 g mayonnaise.
• Chive onion, cilantro and dill.
• Vegetable oil, s alt and dried tarragon.

Washed champignons are cut into slices and fried in vegetable fat. Then they are laid out in a salad bowl. Slices of boiled eggs, halves of tomatoes, torn root leaves and chopped greens are also added there. All this is s alted and poured over with a sauce made from mayonnaise, lemon juice and dried tarragon. The resulting dish is carefully mixed and served for dinner.