Exotic Salads With Garden And Wild-growing Herbs - "Tasty" Season - 3

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Interesting and tasty preparations from experienced gardeners. Recipes from Svetlana Aleksandrovna Shlyakhtina. Exotic salads with garden and wild herbs. Most often, salads are prepared from vegetables - raw, boiled, stewed, stewed. But for their preparation, you can also use cereals, boiled legumes, cheese, feta cheese, cottage cheese, eggs. And do not forget about the numerous, including wild-growing herbs, which not only give the salad some zest, but they are also very useful.

As a result, in the meantime, they will bring undoubted benefits to your health.

Wild Herb Vitamin Salad

A bunch of young leaves of dream, 8-10 leaves of primrose (primrose) and a couple of branches of lungwort, rinse in warm water and chop them finely. Cut 2-3 hard-boiled eggs and mix with herbs. Then sprinkle with grated horseradish (1 tsp). Season with salt and vegetable oil to taste. Decorate the salad with wild primrose or lungwort flowers.

Carrot salad with nettle and garlic

5 pieces of carrots, 4 tbsp. spoons of chopped nettle leaves, 4 cloves of garlic, 1 tbsp. a spoonful of chopped walnut kernels, 4 tbsp. tablespoons of mayonnaise, 2 tbsp. tablespoons finely chopped green onions, 1 tbsp. a spoonful of lemon juice, salt to taste.

Grate raw carrots on a coarse grater, mix with chopped nettle leaves, garlic, walnuts, add lemon juice, salt. Season with mayonnaise or other sauce, sprinkle with green onions.

Beet leaf salad

200 g of young beetroot leaves, 2 onions. 3 tbsp. tablespoons of mayonnaise, 2 tbsp. tablespoons of vegetable oil, salt to taste, warm mashed potatoes.

Separate the beet leaves from the stalks, rinse, dry and cut into strips. Chop the petioles, boil for 2-3 minutes and refrigerate. Salt the leaves, remember slightly and let stand in a cool place for 15-20 minutes, then mix with the petioles, sprinkle with finely chopped onions, add mashed potatoes and pour with a mixture of mayonnaise and vegetable oil.

Nettle and plantain salad

200 g nettle, 20 plantain leaves, 1 onion, 2 tbsp. spoons of chopped greens, 4 tbsp. tablespoons of vegetable oil, 2 eggs, 2 tbsp. tablespoons of 9 percent vinegar.

Sort and rinse the young nettles. After washing, soak the plantain for 15-20 minutes in salt water (1 teaspoon of salt per 1 liter of water), then chop finely. Chop hard-boiled eggs, mix with nettle, plantain, chopped onions. Season the salad with vegetable oil and vinegar, sprinkle with parsley.

Green onions with nuts

200 g green onions, 10 walnuts, 2 tbsp. tablespoons of mayonnaise, 2 tbsp. tablespoons of vegetable oil.

Mix finely chopped green onions with chopped walnuts and season with mayonnaise mixed with vegetable oil.

Fresh cucumber salad with plantain

5 cucumbers, 20 plantain leaves, 1 onion, 1 egg, 4 tbsp. spoons of sauce or mayonnaise, 2 tbsp. spoons of chopped dill, salt and pepper to taste.

First put the washed young plantain leaves in salted water (1 teaspoon of salt per 1 liter of water), then discard in a colander and chop, mix with chopped cucumbers, add chopped onions and a boiled egg, salt, pepper, season with mayonnaise or sauce, sprinkle with chopped dill.

Fresh cucumber salad with buckwheat porridge

5 fresh cucumbers, 4 tbsp. spoons of buckwheat porridge, 4 cloves of garlic, 1 onion, 4 tbsp. spoons of sauce or mayonnaise, 2 tbsp. tablespoons of chopped celery, salt and pepper to taste.

Cut fresh cucumbers into strips, mix them with crumbly buckwheat porridge, add chopped garlic and onions, salt, pepper, season with mayonnaise or sauce, sprinkle with chopped celery.