New recipes

Salad with everything :)

Salad with everything :)

Well ... if there's Shaorma with everything, why not have a salad as well? :)
I don't know how others are, but I, fed up with all the crap and food specific to the Romanian holidays, started to look for a fresh salad that would give me energy. Everywhere I went only fried meats, mayonnaise salads and crap. I left them all behind, searched the fridge, and set to work. :))

7 simple side salads that match anything

Why decide a side salad can be one of the most difficult tasks? Maybe it's the crazy number of options, the endless list of potential supplements and, of course, matching the flavors of salad dressing with those of other dishes. We say the search for endless search and, instead, we master one of these simple, infallible side salad recipes that match every dish you can dream of.

1. Simple cabbage salad with lemon vinegar

One of the keys to preparing a side salad that complements a lot of dishes is to simplify it - which should not mean tasteless. This cabbage salad remains the basic elements, but delicious to it: cabbage, lemon, Parmesan cheese and sliced ​​almonds. The trick to make it extremely tasty: massaging those greens.

2. Simple butter salad

Simple and surprising? We like that this salad keeps a handful of flavors, but still manages to surprise and delight with olive flavors and an apple cider vinegar, but sweet. The butter salad adds cream, and the bread crumbs add an unlikely crunchiness. Psst & hellip you can even turn it into a main food by adding a fillet of salmon or grilled chicken.

3. Arugula salad with lemon vinegar

We say this often, but a few quality ingredients can really go. This salad has only two main ingredients - salad and Parmesan cheese - and leaves the rest in the dressing (which is only five ingredients). The peppered arugula pairs perfectly with the salted Parmesan, while the lemon sauce and white wine vinegar combine them all. Versatile, easy to make and incredibly satisfying.

4. Gaby's cucumber salad

Not all salads need a salad. Take this cucumber salad, which is mixed with avocado, garlic, balsamic vinegar and cracked black pepper. No matter how great it is, or with supplements like radishes or cherry tomatoes, this salad is a great way to take a break from piles of greens. It is also a crazy addiction in the best way.

5. How sweet they eat homemade salad

This salad can be mixed and matched with a variety of ingredients, making it the perfect dish for last minute cooking. Simply cover spring greens or butter salad with supplements such as chopped bell peppers, banana peppers, red onions, grape tomatoes, sunflower seeds, croutons (we like the homemade ones used in this recipe) and anything else you like and toss lightly with the seasoning dressing.

6. Vegan Kale Caesar salad with fried chickpeas with garlic

Caesar salads can be difficult. Often very creamy, a little too tart, overcooked and covered with copious amounts of cheese (OK, that's not so bad), salads can be difficult to associate with equally flavorful dishes. This recipe uses tahini for cream and fried garlic chickpeas as stand-in croutons, giving it a more subtle flavor that matches a wider variety of dishes. We also like the bite from Dijon mustard - one of our favorite secrets for good Caesars.

7. 15-minute Italian salad

Have you ever been to an Italian restaurant and been more impressed by the side salad than the main one? This salad does just that. With lots of toppings, such as artichokes, black olives, red onions and hot peppers, it's a great part to match with, well, anything. If you want a fuller touch, feel free to add chopped mozzarella or prosciutto.

Chickpea salad with onion and parsley

Today we make a chickpea salad with onions and parsley, a super simple, tasty and quick recipe that can be prepared even by the most clumsy in the kitchen.

Chickpeas have been known since antiquity, being a favorite food of Greeks, Egyptians and Romans.

Today we consume it due to its very good nutritional values ​​but also to the vitamins and minerals it contains. Included in our daily diet can successfully replace a piece of meat, being very rich in protein.

During Lent we keep wondering what else to eat, but we don't have to worry about that, as long as we have so many legumes, from chickpeas, amaranth, lentils, quinoa, beans and many more. others.

Chickpeas can be cooked in any way, from salads to cooked dishes, meatballs and even desserts. But today we make a simple salad with onions and parsley

So I invite you to stay together for the list of ingredients, but also for the simple way of preparation.

For many other fasting recipes, go to the fasting recipes section, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Put all the ingredients in a bowl, squeeze the lemon, season with salt and pepper and our salad is ready.

Simple, fast, tasty and very healthy. I always make this salad the day before because it combines flavors and tastes much better the next day. But I don't hold you back, I wish you good work and good appetite!

Tropical salad

  • A salad mixture (mixture of different types of salad).
  • A large cup of pineapple in its juice without syrup.
  • Two apples
  • 200 grams of shrimp.
  • Half orange juice.
  • 4 tablespoons mayonnaise.
  • A teaspoon of Sherry wine
  • A little salt

Method of preparation:

Wash the shrimp well, drain and set aside.

I put the water to heat in a cauldron with a little salt.

Once the water breaks to a boil, add the shrimp and simmer, simmering for about five minutes.

Remove the shrimp from the heat, drain and allow to cool.

Once they are cold, we remove the heads and shells.

Wash the lettuce well, put it and put it in a bowl or in a well.

Open the pineapple tin and drain the juice.

Cut the pineapple bowl into squares and add it to the salad.

We wash the apples, peel them, cut them into cubes and put them with salad and pineapple.

Prepare the pink sauce by putting the orange juice in a bowl, mayonnaise, wine and a little salt.

I beat until the sauce is well bound.

I put the shrimp in the salad bowl along with the salad, pineapple and apple.

Remove all ingredients to mix.

Add the pink sauce on top and put the salad in the fridge to serve cold.

10 light cassava salad recipes

Cassava is a typical Brazilian ingredient and may even be part of the recurring diet of many families, especially in the north and northeast of the country. Depending on the region, it can be called cassava or cassava.

Cassava is a food rich in fiber, essential nutrients for the body, and can be a versatile food for the preparation of many dishes. It can be served cooked, fried, as a powder, hidden, accompanied by panel meat, fried, chips or whatever more creativity allows.

However, thinking about keeping your diet and calorie control under control, the best way is still to prepare the preparation. This is the lightest and most preserved form of excellent hand properties for health.

How about preparing an easy-to-eat cassava salad this summer? Below are some recipes with different combinations and ingredients that, when combined, make everything tastier. Take a look and have a good appetite!

1. Recipe with light and simple salad dressing


  • 4 lemons
  • 2 packs of green perfume
  • 500 grams of cassava
  • olive oil to taste
  • 2 sliced ​​onions
  • salt to taste
  • pepper to taste.

Preparation method:

Wash and peel the cassava and cut into smaller cubes, removing the filament from the middle. Bring to a boil in a pan with water until soft. Drain and set aside. When cool, incorporate the green scent, onion and season with lemon, pepper and salt to taste. Serve.

2. Light salad salad with tomatoes and olives


  • 500g cooked cassava
  • 3 seedless tomatoes and cut into cubes
  • 1 chopped onion
  • 1 clove of garlic, chopped
  • 50g of green olives
  • 1 lemon
  • 1 teaspoon salt
  • oregano the taste
  • pepper to taste
  • olive oil to taste
  • it smells green in taste.

Preparation method:

The shells are washed and cut into smaller pieces. When they are cooked, drain them and set them aside. Cut the sown tomatoes into cubes and set aside. Pour the onion, chop the garlic and cut the olives. In a salad bowl, incorporate cold cassava with tomatoes, olives, onions, garlic and season with lemon, salt, oregano, olive oil, pepper and finish with a fresh green scent. Serve.

3. Recipe with light mania salad with dried meat


  • 500 grams of dried dehydrated meat
  • 500 grams of cassava
  • 2 diced tomatoes without seeds
  • 1 large onion cut into slices
  • 2 tablespoons vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • chopped green onions to taste.

Preparation method:

Dessalgue meat dried dry overnight. Another day, cook until tender, cut and set aside. Cook the peeled cassava and then cut into smaller cubes, remembering that it should not break, but remain al dente. When the ingredients are cold mix everything in a bowl seasoned with vinegar, olive oil, salt, oregano and chives. Let it cool until the time is up.

4. Recipe with light mango salad with peppers


  • 1 kg of cooked cassava
  • 1 chopped red pepper
  • 3 chopped tomatoes
  • 1 large onion cut into slices
  • 1/2 cilantro
  • 1/2 bunch of parsley
  • salt to taste
  • Calabrian peppers to taste
  • oregano the taste
  • olive oil to taste
  • vinegar to taste.

Preparation method:

Bake the cassava and cut into smaller cubes and cook lightly under pressure for 15 minutes. Drain and wait for it to cool. Meanwhile, cut the tomatoes, peppers, onions and separate the coriander and fresh parsley. Incorporate everything in a salad bowl and serve seasoned with pepperoni pepper, salt, oregano, olive oil and vinegar in a kind of vinaigrette. Serve.

5. Recipe with light gourmet salami salad


  • 1 cup cassava cubed in small cubes
  • 1 medium carrot cut into small cubes
  • 2 medium tomatoes cut into small cubes
  • 2 tablespoons chopped green onions
  • 1 pinch of black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons chopped coriander
  • 2 medium chopped cashews
  • 3 tablespoons crushed cocoa nuts
  • 2 tablespoons lemon juice
  • 300 grams of clean shrimp (salt, garlic and olive oil to enjoy).

Preparation method:

Start by mixing the already cleaned shrimp in a pan with olive and garlic oil. Season with salt and set aside. Cook the cassava cut into small cubes, without the shell, until soft, drain and set aside until cool. Chop the tomatoes, chives, chop the walnuts, separate the lemon juice, chop the cashews and incorporate all the ingredients and spices into a salad bowl. Refrigerate for 2 hours and serve! Delicious and sophisticated.

6. Recipe with light salad with leaves


  • 500 grams of cassava
  • lettuce to taste
  • Watercress leaves to taste
  • rocket leaves to taste
  • 6 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white vinegar
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper.

Preparation method:

Wash and break the leaves, set them aside. Cook the split pans and cubes with boiling water until soft. Drain and set aside. When cool, mix with the leaves, season with olive oil, mustard, vinegar, salt and black pepper. Refrigerate and serve as an accompaniment.

7. Recipe with light mango salad with broccoli and cauliflower


  • 1/2 bunch of broccoli
  • 1/2 bunch of cauliflower
  • 500 grams of boiled cassava
  • salt to taste
  • olive oil to taste
  • 1 clove of garlic, chopped
  • 5 cherry tomatoes
  • it smells green in taste.

Preparation method:

Cook clean and chopped cassava in a pan with water. If you want to speed up the process, use a pressure cooker. Wash the broccoli and cauliflower, separate the bouquets and steam until al dente. When the food and vegetables are cold, mix in a pan, cut the tomatoes in half and mix and preserve with olive oil, salt, garlic, green scent and light to cool for 3 hours. Serve.

8. Recipe with light salad and mandiquinha salad


  • 250 grams of cassava
  • 250 grams of cassava
  • green aroma on taste (parsley, marjoram, chives)
  • olive oil to taste
  • salt to taste
  • 1 cup corn.

Preparation method:

Cook the corn and set it aside. Cook the cassava and cassava cleaned and diced. When it is soft, set it aside. Stir in everything, seasoning to taste and causing frost. If you want you can add other vegetables and spices preferably. Serve!

9. Recipe with light mango salad with tuna


  • 500 grams of cubed cassava
  • 1 cup light drained ton
  • chopped parsley to taste
  • chopped pepper to taste
  • chopped coriander to taste
  • salt to taste
  • olive oil to taste
  • 2 tablespoons mustard.

Preparation method:

Cook the cassava, usually until it softens, but does not cancel. Drain and set aside. Separate the drained tuna and mix everything in a bowl. Season with herbs and salt, olive oil and mustard, forming a creamy mixture. Refrigerate and serve.

10. Recipe with light mango salad with bridge


  • 2 cups with cubed cassava
  • 1 cup chopped carrot
  • 1 cup chopped
  • 1 cup light
  • chopped parsley to taste
  • chopped pepper to taste
  • 1/2 squeezed lemon
  • pepper to taste
  • salt to taste.

Preparation method:

Clean and cut the manna and cocoa into smaller cubes. Start slowly until you are worried. Cut the candies into smaller pieces and quickly melt in a pan with olive oil. Include the ingredients, seasoning with lemon, salt, pepper and mayonnaise. Add the green scent, lightly to cool. Serve cold!

Egg yolk is its most caloric part and where most of the nutrients are found. Clear has very few calories and does not contain fat, is rich in protein and other nutrients such as folic acid, iron, magnesium, selenium, calcium and vitamin B2. Therefore, for those who want to lose weight, the white egg is a beautiful ally. It is able to provide

Unlike other seafood, squid has no shell or peel and is usually eaten in some countries in fresher foods. Squid can occur more frequently in Brazil in the coastal regions, the most common recipes being served with fried squid in bars and restaurants. In addition to needles

Romania already has 9 traditional foods in the EU Register - "Tulcea pike caviar salad" has become a protected trademark

"Pike caviar salad from Tulcea" has become a protected trademark in the EU Photo: Ministry of Agriculture

"Tulcea pike caviar salad" has become a product with a Protected Geographical Indication, which means that it is recognized in the European Union and cannot be imitated or used improperly.


AUTHOR: Ioana Stanescu

The Ministry of Agriculture and Rural Development announces that it has been published in the Official Journal of the European Union, the Implementing Regulation of the European Commission of 28 May 2021, in which Peach caviar salad from Tulcea was registered as a Protected Geographical Indication product.

What is Tulcea Peach Caviar Salad

The product “Tulcea pike caviar salad” - Protected Geographical Indication is a cream based on white-yellow sunflower oil, for the preparation of which at least 29% caviar is used, of which at least 15% pike caviar salted whole grains and a maximum of 14% salted deltaic fish caviar, mixed with carbonated water and lemon juice, according to the description made by the Ministry of Agriculture.

The appearance of the product is given by the creamy and homogeneous consistency, in which the whole pike caviar grains are distinguished, and the finished product is differentiated from other products of the same category by the fact that no synthetic food additives are used to obtain it.

"Tulcea pike caviar salad" is a product that represents the local tradition of fish processing, and the method of its preparation is specific to the delimited geographical area.

ALL traditional Romanian products protected in the European Union, in the food category, included in the Register of Protected Geographical Indications (PGI) are:

1. Topoloveni plum magician, from April 2011
2. Telemea de Ibăneşti, from March 2016
3. Sibiu salami, from February 2016
4. Novac smoked from Ţara Bârsei, from April 2017
5. Smoked Danube mackerel, from December 2018
6. Pleşcoi sausages, from October 2019
7. Telemea de Sibiu, from October 2019

8. Săveni cheese, from April 2021
9. Pike caviar salad from Tulcea, from June 2021.

A possible future protected product in the food category will be Dobrogea pie, already in the registration procedure.

There are currently over 1,600 new names for already protected foods, of which over 60 are traditional specialties guaranteed. "Peach caviar salad! completes ”completes the list of 1,610 products protected at EU level, available in the eAmbrosia database, according to the press release sent by the European Commission.

What does "Protected Geographical Indication (PGI)" mean?

Geographical indications allow consumers to trust and distinguish quality products, while also helping producers to market them.

The protected geographical indication shows the link between the specific geographical region and the name of the product, where a certain quality, reputation or other characteristic can be essentially attributed to its geographical origin. PGI products can be food, agricultural products or wines. In order to benefit from this quality label, at least one of the stages of production, processing or preparation must take place in the region.

In the case of wine, this means that at least 85% of the grapes used must come exclusively from the geographical area in which the wine is actually produced.

Radish Salad Recipes & # 8230 What do you like?

Nothing simpler, nothing easier to make than a vegetable salad. I offer you 6 salad recipes that contain radish. It's an explosion of vitamins that tempts you with the clutter on the plate and the contrast of colors. So don't hesitate and try them all.

Salmon salad with radishes and tomatoes

Ingredient: 150g grilled salmon, 100g mixed salad (created lettuce, classic lettuce, lettuce & # 8222red & # 8221), 10 cherry tomatoes, beetroot, 2 red radishes, green basil, 3 tablespoons soy sauce, salt and pepper to taste.

Method of preparation: Fry the cherry tomatoes in a small pan or grill for 5-10 minutes, during which time make the salad.
Wash the lettuce (all 3 varieties) and put it in a large bowl (possibly if the leaves are large, break them by hand). Cut the beets, radishes into rounds, put the grilled salmon pieces and add the cherry tomatoes. All ingredients are mixed and seasoned with soy sauce, salt, pepper and freshly chopped basil. Good appetite!

Green bean and radish salad

Ingredient: 300 gr green pod beans, boiled and drained, 1 sliced ​​green onion, 4-5 sliced ​​red radishes, 1/2 red pepper cut into thin strips, 1-2 tablespoons olive oil, juice of 1/2 lemon, a few parsley leaves for decoration, 2 tablespoons of lightly browned sesame in a pan without oil, salt, pepper, sumac.

Preparation: Put the basic ingredients in a bowl and pour over them the dressing consisting of a mixture of oil, lemon juice, salt and pepper. Sprinkle sumac, fried sesame on top and decorate the plate with a few parsley leaves.

Lettuce and radish

ingredients: 1/2 lettuce (break it by hand), 1 tomato (sliced), 1 radish (sliced), a few olives, a few sprigs of parsley, a little lemon juice and salt to taste.

Method of preparation: Mix all the ingredients and enjoy!

Spinach salad with white, red and radish beans

Ingredient: 1 can of rinsed and drained white beans, 200-300 g fresh spinach, 1 cup of cherry tomatoes cut in half, 1 cup of radishes cut into thin slices, 1/4 cup sliced ​​green onions, 1/3 cup shredded feta cheese, black pepper after taste.

Dressing ingredient: 1/2 teaspoon chopped garlic, 1/2 teaspoon salt, 2 tablespoons lemon juice, 3 tablespoons olive oil.

Method of preparation: In a small bowl combine the dressing ingredients and mix well. Add over tablespoons 2 tablespoons of dressing in a small bowl and let marinate. Put the spinach in a large bowl. Add the marinated beans, tomatoes, radishes, green onions and mix well. Add dressing and mix gently. Add the feta cheese, season with pepper and add more dressing as desired.

Lettuce with carrot and radish

Ingredient: 2 carrots, 6-7 radishes, 1 tablespoon raisins, 1 lettuce, a few sprigs of parsley or dill.

For dressing: 2 tablespoons lemon juice, 2 tablespoons olive oil, salt, pepper.

Method of preparation: Cut the carrots into thin strips and the radishes into rounds. In a small bowl, mix the lettuce, carrots, radishes and raisins. Separately prepare the dressing and put it over the salad, mix for homogenization and good appetite.

Radish salad with oranges

Ingredient: 2 bundles of radishes, 2 oranges, 50g almonds, salt, pepper, 1 tablespoon olive oil, 1 tablespoon wine vinegar.

Method of preparation: Cut the radishes into slices. Peel an orange, grate it and slice it thinly. Peel a squash, grate it and squeeze the juice. Cut the almonds into sticks and place them over the radishes and oranges. Season with salt and pepper, do not forget the oil and vinegar. Mix and good appetite!

Colorful salad with everything

On Sunday I wandered the RuralFest stalls and tents and left with a small net of greenery. I was hoping to hunt some multicolored tomatoes, but bad luck! So I left satisfied and happy with my investment in kale and mangold. Happy? Well, yes, because Happy Vegetables was written on the tent in question.

For the sake of the green leaves and all the nutrients they contain, I turned the purchase into a colorful salad with everything. We often think of salads as a less filling dish. And it can be! But not the salad I made for lunch. I wanted it to be something delicious, something consistent and why not, and something colorful.

The seedling called mangold has been a friend of mine for some time and I know something about it: it brings an important amount of calcium in our body and helps it to fix in the bones through the content of vitamin K, it contains ACE, as I like to call them, namely vitamins A, C and E and phytonutrients with anti-inflammatory role in our body. In addition to all this, a number of minerals such as potassium, iron, manganese, copper and phosphorus are supplied with the other nutrients.

Colorful salad with everything

100 grams of boiled red beans

100 grams of boiled corn kernels

100 grams of carrots or 1 piece

a bunch of kale (about 40 grams)

2 large mangold leaves (about 40 grams)

1 teaspoon olive oil

1 teaspoon coconut nectar or other liquid sweetener

Finely chop the greens and red peppers, spiral the carrot (see vegetable spiral) or grate and mix all in a large bowl, adding the beans and corn kernels. Season with the dressing obtained by mixing the ingredients in a bowl.

Bulgarian salad

Bulgarian salad, named in Bulgaria and Macedonia Shopska salad (in Bulgarian, Macedonian and Serbian, Опска салата in Bosnian and Croatian, Šopska salad in Albanian, Salat Shope), is a cold salad frequently prepared in Bulgaria and spread throughout the Balkan Peninsula, as well as in Central Europe. [1] [2] [3] It is made from tomatoes, cucumbers, onions (possibly also green onions), raw or baked peppers, Telemea cheese and parsley. [4] [5]

The vegetables are usually diced and salted, then seasoned with a little sunflower or olive oil, occasionally supplemented with vinegar. However, the addition of vinegar contributes to a sour taste that tomatoes also give. In restaurants, this dressing room is offered separately, so that the customer can compose it to taste. Finally, the vegetables are covered with a thick layer of grated or diced telemea. This salad is often eaten as an appetizer with brandy (En) .

Although the name of the salad comes from the region called Şopluk, in reality it was invented in the 1960s to promote tourism. [6] It is a product of early socialism in Bulgaria, the only one of five or six recipes that has survived. At that time, the culinary masters of Balkanturist also invented the Dobrogean, Macedonian, Thracian and other salads with similar names, associated with different ethnographic regions of the country. Of all, only the Shopska salad is still prepared. [7] It was approved as a national culinary symbol in the 1970s and 1980s. [8] From Bulgaria, it spread to culinary practice in neighboring countries. As the Shopluk ethnic and historical region is divided between Bulgaria, Serbia and Macedonia, chefs from Macedonia and Serbia then began to challenge the Bulgarian origin of the salad. It is widespread in Romania under the name of Bulgarian salad. In 2014, it was distinguished as the best-known Bulgarian dish in Europe, and the most popular in a European Parliament initiative called A Taste of Europe. [9]

Turnip salad with dinner

White turnip salad with leeks - recipe

Spicy salad, fresh, very, very tasty, turnip with the addition of leeks - it really touches the place. In addition, it is very healthy, and the combination of turnips, leeks and garlic makes the vessel antibacterial.

  • 2 velcro,
  • 4 tablespoons sour cream,
  • 1 leek,
  • 3 cloves of garlic,
  • salt and pepper to taste

Recommended books with recipes for salads and salads

Sour cream is not necessary, but it is worth adding to make the dish a little more delicate. The recipe works well with other garnishes, such as white radish salad. It is very expressive, has a visible, sharp taste, so you should not overdo it with salt and pepper.

  1. Clean the turnips thinly and grate them on a coarse grater.
  2. Remove the dirty leaves in time, then finely chop them.
  3. Peel the garlic, crush it in a press or with the flat side of a large knife.
  4. Mix the vessels with the leeks and garlic.
  5. Add sour cream or sour cream with mayonnaise and possibly some spices.

Turnip salad with cucumbers

Fresh green cucumber is an excellent partner for spicy vessels. This makes the salad more delicate. You can add it to absolutely any dish, both potatoes and flour. Of course, it is best suited as a garnish for pork and beef, but the delicate aroma works well with poultry as well.

  • 2 large turnips,
  • 2 green cucumbers,
  • 1 apple,
  • 1 lemon
  • 2 teaspoons horseradish,
  • 2 tablespoons oil,
  • 1 bunch of chives,
  • salt and pepper

The spices selected in this way make the salad very fresh and refreshing. It looks great on a plate - this combination of colors is very decorative, and at the same time the salad is extremely tasty. If you do not want to overdo it, do not add horseradish, but you can try - it works very well.

  1. Clean the turnips thinly and grate them on a coarse grater.
  2. Peel a squash, grate it and squeeze the juice. Set aside for a little drain.
  3. Peel an apple and grate it on a coarse grater.
  4. Cut the chives into small pieces.
  5. Mix the turnip with the cucumber and apple.
  6. Squeeze the lemon juice.
  7. Add lemon juice, horseradish and oil to the salad. Season to taste and mix well.

This recipe is a little more complicated, but is great for a variety of meals. It goes well with more delicate and heavier dishes. Such a combination of flavors is unusual, so it is worth preparing this elegant salad for family dinners or parties - family and friends will certainly appreciate its lightness and originality. Or maybe you would like it too this article with recipes for beetroot salad ?