Each hostess uses vegetables in different variations and can reveal her culinary skills by mixing raw and boiled vegetables, coming up and mixing them with different dressings. In addition to the usual sour cream and mayonnaise, salads are seasoned with butter with various spices, there are many salad cheese seasonings and can also be filled with lemon juice.
New facts about the main
Vegetables - contain a huge amount of vitamins and microelements, which is very important for a person. Combining different herbs and vegetables, you can prevent various diseases that are associated with a lack of vitamins and a decrease in immunity.
In recent times, a lot of talk about the fact that the closer you are to the garden, the more useful the vegetables. In other words, the beautiful overseas vegetables will be of less use than the native beets and carrots. And it's not just words, scientists found that during storage and transportation, most of the vitamins are lost, and thus the value of imported vegetables is reduced.
Salads from carrots are very useful to people who have poor eyesight. Carrots contain a lot of vitamin A (or carotene), which can improve vision. It is a fat-soluble vitamin, so fill salads from carrots best with fatty sour cream or butter. To saturate the body with vitamin A, freshly squeezed carrot juice is good, if you add a little cream to it. In addition, it's a delicious drink.
Hot pepper and fresh cabbage are related to anti-cancer drugs, and fresh cabbage juice can reduce the manifestations of gastritis. Carrots and cabbage salad is a classic body cleanser and supplies the body with the necessary fiber, which enhances intestinal motility and contains many vitamins. Salad refueling is a polygon for creativity. Ketchup and mayonnaise, mixed in equal proportions, can perfectly complement the taste of any garnish, starting from buckwheat and ending with pasta.
But the great benefits are brought by refueling, based on lemon juice and vegetable oil. The only restriction of such refills, they can not be used by people with high acidity of gastric juice, which can cause a seizure of gastritis. The basic rule of such refueling for these people is that the oil should be 3 times larger by volume than the juice. Everything else is a matter of your taste.
Vegetable Salads
Prepare salads mainly from vegetables, sometimes add cottage cheese, cheese, cheese, nuts, honey, lemon juice, apples. But if there are enough of such additives, then it is necessary to limit the consumption of protein or starchy foods along with them.
For vegetarians, pure vegetable salads are a very significant food. They eat them every day, or even 2-3 times - as a snack or breakfast, and also along with hearty dishes. Almost all nutritionists are advised to start eating with vegetable salads, because raw vegetables perfectly clean and expel slags, suppress putrefactive microflora. Starchy and protein foods are digested much faster, fuller, and with much less slag on the vegetable bedding.
It is not recommended to make fruit salads. At the same time, a lot of vitamins are lost, fruits are spoiled, and the taste of mixtures is not any better than the taste of their individual components. Ripe peaches, cherries, grapes, plum pears, apples do not need processing and pleasing the eye and taste in its natural and natural form. Against fruit salads, you can say that fruits do not mix well with other dishes.
Basically summer new salads are prepared from raw vegetables. Boiled vegetables do not improve their taste qualities, but only destroys vitamins, which leads many micro and macro elements into little digestible compounds. In order to make vegetables for salads soft, they are cooked, the other has no positive effect on cooking vegetables. But the same result can be achieved by simply chopping vegetables.
Often guests, after trying some salad, are surprised that they ate, for example, raw beets. It is believed that raw beets can not be eaten without first spoiling it with a two-hour boil. If there is beet, as the main meal for lunch, let's say with bread, then it can also be boiled. But in salads you can put raw vegetables, such as: young zucchini, early pumpkin and beets.
For a change, summer new salads can be supplemented with vegetable greens and wild herbs - rose petals, raspberry, currant, hips, dandelion, nettle and so on. It will be an excellent source of vitamins and mineral salts. You only need to take soft leaves, and if the leaves are hard, they should be crushed.
Wild grass on the table of the townspeople is not so often. But it can be added to any salad - however, as well as in porridge and soup. For salads, you can also use the tops of vegetables - radishes, beets and carrots. Bottle is delicious, and it contains much more useful substances than in root crops. In summer salads, nuts are rarely added. But they can be added in crushed form in any quantity to many salads. If there are a lot of nuts, you should consider whether they are compatible with other dishes.
And in conclusion we want to add, the salad can be improved if you take all vegetables equally. For example, everything is cut into cubes or straws. Before this, vegetables, as a rule, need to be thoroughly washed. This applies primarily to vegetables with peel - radish, cucumbers and so on. And they are washed not so much to protect vegetables from microbes, how many in order to remove pesticides and herbicides, which irrigate plants from green brothers and insects.
Now we learned about new facts about the main thing, about vegetable salads.