Beef salad is the pride of a good housewife. And you should always approach its preparation with imagination and imagination. These 18 recipes will help you find new and interesting ideas on how to diversify your everyday and holiday menus.

Although this salad only has 4 ingredients, it makes a great appetizer for a holiday table or a quiet family dinner.

Products for cooking:

• boiled beef (tenderloin) 260 g;
• 2 pickled cucumbers;
• 90 g corn;
• 1 onion;
• 20 ml vinegar and salt;
• 2 tbsp. l. olive oil.

Process description:

1. Cut the onion into quarter rings. Fill it with a quarter glass of water with a spoonful of vinegar.
2. Cut the pickled cucumbers in half and then into slices.
3. Meat - in pieces.
4. Drain the liquid from the onion and combine all the ingredients. Add a little salt, add butter, and stir.

Sweet corn goes well with pickled onions and cucumbers. Instead of beef, you can take boiled veal or tongue.

Classic salad “Male whim”

This beautiful and tasty layered salad is prepared according to a classic recipe from a small amount of ingredients, the main component of which is beef.

Products for cooking:

• boiled beef (tenderloin) 250 g;
• boiled eggs 5 pcs.;
• 2 onions;
• cheese 140 g;
• 1 tbsp. l. Sahara;
• 50 ml water;
• 1 tbsp. l. vinegar 9%;
• mayonnaise and salt.

Process description:

1. Chop the onion into half rings, add sugar, vinegar and water. Remember your hands and leave to marinate for 15 minutes.
2. Grate the eggs and cheese separately.
3. Cut the meat into strips.
4. Place pickled onions on a dish and pour mayonnaise over it.
5. Place the meat in the next layer, and also pour mayonnaise over it.
6. On top of the beef are eggs and mayonnaise.
7. Sprinkle cheese on the top layer.
8. Cover and place the dish in the refrigerator for 4 hours.

When serving, garnish with a sprig of herbs.

Recipe with bell pepper

This hearty and light salad can become your favorite dish, especially men like it.

Products:

• beef 300 g;
• 1 sweet pepper;
• 1 egg;
• 2 fresh cucumbers;
• 1 tsp mustard;
• 1 horseradish root;
• 3 stalks of celery;
• 90 g cheese;
• 60 ml unrefined oil;
• 20 ml vinegar 9%;
• 0.5 lemon;
• salt and pepper.

Process description.

1. Boil the egg and beef.
2. Cut the cucumber into strips. Pour it with 2 tbsp. l. butter and 1 tbsp. l. vinegar, stir.
3. Grate the horseradish on a fine grater.
4. Mix the boiled yolk with a teaspoon of mustard, 2 tbsp. l. butter, juice of half a lemon and horseradish.
5. Cut the seeded pepper into strips.
6. Cut the celery stalks into thin slices.
7. Beef and cheese - into cubes 0.5 cm thick.
8. Place all ingredients in a bowl, add a little salt and pepper, add salad dressing made from yolk, mustard and horseradish.

Serve the salad with beef and bell pepper on a plate lined with green lettuce leaves.

Warm salad with boiled beef

To make the dish interesting and bright, it is decorated with chili pepper.

Products for cooking:

• beef 350 g;
• 1 onion;
• mustard;
• 1 tsp. honey;
• lettuce leaves;
• salt, pepper;
• 50 ml olive oil;
• 1 tbsp. l. soy sauce.

Process description:

1. Grill the meat on both sides for about 8 minutes, pre-salt it, pepper it, and pour a little vegetable oil on it.
2. Arrange the lettuce leaves beautifully on a plate.
3. Cut the onion into half rings and place on lettuce leaves.
4. To prepare the dressing, combine mustard and honey. Add ground black pepper, a pinch of salt, a little soy sauce and oil. Whisk everything together.
5. Cut the fried meat into strips, placing it on top of lettuce leaves and red onion.
6. Drizzle with honey mustard sauce.

A quick warm salad with fried beef is ready!

"Men's Dreams" with meat

Cheer yourself up by preparing a delicious salad under this name.

Products for cooking:

• beef tenderloin or veal 300 g;
• 140 g cheese;
• 1 onion;
• 3 boiled eggs;
• 100 g apple cider vinegar;
• 180 g mayonnaise;
• ground garlic;
• salt and pepper.

Process description:

1. Chop the onion into quarters of rings, pour in vinegar, and leave for 20 minutes.
2. Finely chop the boiled meat.
3. Grate the cheese.
4. Place the meat on a plate, sprinkle with ground garlic and salt, and pour over mayonnaise.
5. Place a layer of pickled onion on top of the beef and sprinkle with black pepper.
6. Peel the boiled eggs and mash with a fork, sprinkle on top of the onion layer, and pour mayonnaise on top. Sprinkle cheese on top.

Decorate with sprigs of greenery.

Tbilisi salad with red beans and beef

A beautiful, bright salad with beef and beans is a dish of Georgian cuisine, as can be judged from its name and its ingredients.

Products for cooking:

• 250 g boiled beef;
• 1 large red onion;
• 250 g pickled or boiled beans;
• 2 sweet peppers;
• 2 cloves of garlic;
• walnuts 3 tbsp. l.;
• vegetable oil 3 tbsp. l.;
• vinegar (9%) 3 tbsp. l.;
• a bunch of cilantro;
• hot chili pepper and salt.

Process description:

1. Cut the onion into half rings, add vinegar, and leave for 10 minutes.
2. Shred the beef and place it in a bowl.
3. Cut the seeded sweet pepper into strips and add to the meat.
4. Add half a hot chili pepper, crushed with a knife, along with the fried walnut kernels.
5. Chop a clove of garlic and a large bunch of cilantro.
6. Now combine the garlic, cilantro, pickled onions and beans with the rest of the salad ingredients.
7. Season with oil and salt to taste, stir.

This healthy and bright salad will bring a lot of positive emotions.

Cooking with Korean carrots

For a Korean carrot salad, it is better to buy a ready-made vegetable or make it in advance. This will take less time to cook.

• beef 250 g;
• 850 g Korean carrots;
• 400 g champignons;
• 180 g mayonnaise;
• 40 ml vegetable oil;
• salt.

Process description:

1. Cut the washed champignons into slices.
2. Place them in a frying pan and simmer. When the moisture has evaporated, add oil and fry for 5 minutes until done.
3. Boil the meat, when it has cooled, cut into large cubes.
4. Mix carrots with meat, champignons and mayonnaise.

The salad turns out to be hearty, spicy and tasty, for everyone.

Salad "Obzhorka"

For many gourmets over 25 years old, the warm Obzhorka salad brings back memories of childhood, when their mother prepared it for the holiday table.

Products for cooking:

• beef (tenderloin) 400 g;
• 2 large carrots;
• 2 medium onions;
• 2 sprigs of celery;
• 4 pickled cucumbers;
• vegetable oil;
• mayonnaise;
• salt.

Process description:

1. Finely chop the onions, carrots and cucumbers into thin strips, and raw meat into pieces.
2. Fry the meat in oil until done. This will take no more than 5 minutes. Don't forget to pepper and add a little salt.
3. Fry the carrots and onions in separate pans or in one, but preferably in turns. You can add 1 tbsp to the onion in the pan. l. lemon juice.
4. Chop the celery greens, combine all the fried ingredients and cucumber together, and season with mayonnaise.

A tasty meat salad can be sprinkled with green onions.

Thai snack preparation option

Thai meat is prepared with the addition of various vegetables and spices.

Ingredients:

• beef or veal 500 g;
• 2 cloves of garlic;
• 2 green bell peppers;
• 1 large red bell pepper;
• 1 large fresh cucumber;
• salt and soy sauce;
• ground red pepper;
• lean oil for frying.

Process description:

1. Cut the meat into small rectangles, across the grain. The thickness of the pieces should be about 2 mm so that they fry quickly.
2. Fry the meat in hot oil in a frying pan, first adding pepper, salt and soy sauce. Stir to avoid burning and fry with the lid closed for about 10 minutes.
3. Chop the garlic.
4. After removing the seeds from the bell pepper, cut it into strips.
5. Add garlic and bell pepper to the meat and fry for another 7 minutes over medium heat with the lid closed.
6. Cut the cucumber into large strips. Turn off the meat, add cucumbers to it, cover with a lid, and leave for 5 minutes.

Serve with cooked rice, mashed potatoes or spaghetti.

Awesome salad with radish and beef

This Asian recipe will appeal to lovers of spicy dishes.

Products for cooking:

• boiled meat 400 g;
• 150 g carrots;
• 300 g radish;
• 150 g cabbage;
• 300 g cucumbers;
• 3 eggs;
• vinegar (3%) 1.5 tbsp. l.;
• water 90 ml;
• mayonnaise 150 g;
• salt 7 g;
• ground hot pepper 2 g.

Process description:

1. Grate carrots and radishes on a Korean grater or cut into strips.
2. Add salt and vinegar to the water, pour the resulting dressing over the carrots and radishes. Cover the vegetables with a saucer and press down on top for 15 minutes.
3. Cut the cabbage and cucumber into strips.
4. Separate the cooked beef into fibers.
5. Cut the meat into cubes.
6. Drain the juice from the carrots and radishes, add all the other chopped salad ingredients to them.
7. Season the dish with mayonnaise, salt and hot pepper.

Recipe with mushrooms

Appetizer with mushrooms and beef - quickly prepared, has a harmonious taste.

Products for cooking:

• boiled beef 260 g;
• 2 red bell peppers;
• 2 boiled carrots;
• 2 sprigs of parsley;
• large champignon mushrooms 6 pcs.;
• mayonnaise;
• salt;
• pepper.

Process description:

1. Cook the champignons in boiling water.
2. Cut the seeded bell pepper into strips.
3. Chop the boiled beef and carrots into pieces of the same shape.
4. Cut the boiled mushrooms into slices and finely chop the greens.
5. Mix all ingredients in a bowl, add salt and pepper, season with mayonnaise.

Advice. Mayonnaise can be replaced with sour cream.

Salad with beef and prunes

All components of the appetizer are well selected and combine well with each other. An unusual salad can be placed on a holiday table.

Products for cooking:

• boiled beef 250 g;
• 1 large onion;
• 2 boiled beets;
• 2 sprigs of dill;
• prunes 100 g;
• mayonnaise;
• salt and pepper.

Process description:

1. Chop the onion and pour boiling water for 10 minutes.
2. Steam prunes in hot water for 5 minutes.
3. Cut the boiled meat and prunes into strips.
4. Grate the beets.
5. Place the meat on a plate as the first layer, add salt and pour over mayonnaise.
6. Next will be onions, then prunes. Lubricate it with mayonnaise too.
7. The fourth layer is grated beets, sprinkled with mayonnaise.
8. Refrigerate the salad for 1 hour to soak.

Top with a beet rose and dill sprigs.

Nut snack with meat

Salad with beef and nuts is laid out in layers. It makes a beautiful holiday appetizer.

Products:

• boiled beef 0.5 kg;
• 3 cloves of garlic;
• 4 boiled eggs;
• 5 pickles;
• walnut kernels 1 tbsp;
• mayonnaise.

Process description:

1. Pass the garlic through a press.
2. Grate the boiled eggs.
3. Also grate or cut the pickled cucumbers into strips.
4. Finely chop the walnut kernels and fry in a dry frying pan.
5. Separate the meat into fibers and place it on a plate in the first layer, brushing it with mayonnaise on top.
6. On top of the meat - cucumbers mixed with garlic, pour mayonnaise.
7. The third layer is eggs, also with mayonnaise.
8. Sprinkle nuts on top of the salad and refrigerate for several hours.

Prince Salad

In appearance, the salad resembles a beautiful cake, especially if you put it in a round shape to get even edges.

Products for cooking:

• boiled beef 200 g;
• 120 g pickled cucumbers;
• 150 g mayonnaise;
• 60 g walnuts;
• 2 boiled eggs;
• 1 clove of garlic;
• salt and black pepper.

Process description:

1. Fry the nut kernels in a dry frying pan or in the oven for 2 minutes, chop with a knife.
2. Cut the boiled meat into small pieces.
3. Grate the cucumbers and eggs separately.
4. Add garlic, pressed and pepper to the mayonnaise.
5. Place half of the resulting mayonnaise dressing into the meat. Divide the rest in half between eggs and cucumbers. Mix each component separately with mayonnaise, add salt if necessary.
6. Place a split ring on a plate. Lay out the salad in layers: first - meat, second - cucumbers, third - eggs. Sprinkle chopped nuts on top.
7. Cover the dish and put it in the refrigerator.
8. Carefully remove the molding ring from the finished snack.

Process description:

1. Fry the meat in a frying pan in oil, cut into thin slices and sprinkled with soy sauce.
2. Add roasted and chopped nut kernels and chopped garlic to the finished meat.
3. Wash the vegetables and cut into large pieces; lettuce leaves can be torn by hand.
4. Place lettuce leaves on the dish, then cucumber and tomato, salted to taste, top with meat, stir.
5. Apply a mesh of mayonnaise on top.

Pomegranate bracelet with beef

The salad ingredients can be prepared in advance.

Ingredients:

• boiled beef 500 g;
• 300 g boiled carrots;
• 540 g boiled potatoes;
• 460 g boiled beets;
• 2 boiled eggs;
• 2 tbsp. l. walnut kernels;
• 2 grenades;
• 2 tablespoons of vegetable oil;
• 1 onion;
• mayonnaise;
• salt and black pepper.

Process description:

1. Grate carrots, eggs, beets and potatoes into separate containers.
2. Finely chop the meat.
3. Chop the onion and fry in oil.
4. Place a glass in the middle of the dish, place boiled potatoes around it in an even circle, and pour mayonnaise over it.
5. Place meat on top, in a second layer, then onions and carrots, pour over mayonnaise.
6. Sprinkle nuts on top of the carrots, make a layer of eggs, then beets, brush with mayonnaise.
7. At the final stage, garnish the salad with pomegranate seeds and place it in the refrigerator.

When serving the “Garnet Bracelet” to the table, do not forget to remove the glass.

Products for pancakes:

• 4 eggs;
• 3 tbsp. l. flour;
• 1 tbsp. l. starch;
• 1 sprig of dill;
• salt pepper.

Process description:

1. First, knead the dough from eggs, a pinch of salt and pepper, chopped dill, starch and flour.
2. Bake pancakes in a frying pan greased with vegetable oil.
3. Fry the onion, cut into half rings, in a frying pan.
4. Cut pancakes and fresh cucumbers into thin strips.
5. Divide the meat into fibers.
6. Combine all ingredients, season with mayonnaise, salt to taste, and mix.

Place the prepared salad on a plate and garnish with sprigs of herbs.

Classic "Olivier"

The classic salad is prepared with a large amount of meat; if desired, it can be replaced with smoked meats or sausage.

Products for cooking:

• boiled beef 300 g;
• smoked chicken breast 300 g;
• ham 300 g;
• 8 potato tubers;
• 6 carrots;
• 4 sour apples;
• 3 onions;
• 600 g pickled cucumbers;
• 600 g green peas;
• 5 eggs;
• 1.2 liters of mayonnaise;
• 1 bunch of dill;
• 2 tsp. salt;
• 2 tsp. ground black pepper.

Process description:

1. Boil the potatoes and carrots, cool, peel, and cut into cubes with a side of 0.5 cm.
2. Peel and seed the apples and cut into small pieces.
3. Finely chop the onion, cucumbers, eggs and meat.
4. Chop the dill.
5. Mix all ingredients in a large bowl, add salt and pepper, and season with mayonnaise.

Sausage and chicken legs, or any meat that is more to your taste, are also added to the appetizer.

Salads with beef are very diverse, among them there are very simple and multi-component, puff and mixed, seasoned with mayonnaise, sauce or butter. Most of the recipes given are suitable for supporters of a healthy diet.

Salad recipes with photos

15 salads per PP

Correct salad recipes.
If you want sour cream in some, replace it with yogurt
1. Chicken and fresh vegetable salad is a great and quick dinner!
60 kcal per 100 g
Ingredients:
Chicken fillet - 1 pc.
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Cocktail tomatoes - 3-4 pcs.
Cucumbers - 1-2 pcs.
Lettuce leaves
Green onions - 3 stalks
Parsley - 3-4 sprigs
Olive oil - 1 tsp.
Salt, pepper, spices - to taste

Preparation:
Wash chicken fillet and all vegetables. Remove the skin from the meat.
Chop greens, chop cucumbers and tomatoes randomly
Pour water into the pan and simmer the chicken until golden brown.
Place lettuce leaves on a plate
Distribute the chopped vegetables evenly on top
Place cooled chicken on vegetables, sprinkle with chopped herbs
Dress the salad with olive oil and serve

2. Green salad with avocado

*For 100g. - 145.8 kcal.*

3. Olivier with salmon and fresh cucumber

*107 kcal/100 g*

4. Salad of arugula, shrimp and cherry tomatoes

235 calories, fat 6g protein 23.5g carbs 8g

Estimated cooking time: 10 minutes
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Ingredients for 1 serving:
1 small bunch of arugula
100 g peeled shrimp (preferably large ones)
100 g cherry tomatoes
10 g parmesan
1 tsp balsamic vinegar
1 tsp olive oil
garlic, salt and ground black pepper to taste
If you are using boiled frozen shrimp, just pour boiling water over them and leave for a couple of minutes. If the shrimp are raw, the algorithm is as follows.
Heat 1 tsp in a frying pan. vegetable oil, add chopped garlic clove, shrimp, salt and pepper. Fry quickly for 2 minutes on each side and transfer to paper towels to absorb fat.
Cut the tomatoes into halves or quarters depending on size.
Peel the cheese thinly with a vegetable peeler.
Place the arugula in a salad bowl. Add the rest of the ingredients and mix.
Whisk the vinegar with salt and pepper. Drizzle dressing over salad before serving.

Chinese cabbage salad with vegetables and breast (75 kcal)

Ingredients:

1 small head of Chinese cabbage,
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1 chicken breast,
2 fresh cucumbers,
1 bell pepper,
1 can of canned corn,
greenery,
salt,
sour cream 15%

Recipe for Chinese cabbage salad with vegetables and breast:

Wash all vegetables and herbs.
Chop the Chinese cabbage thinly and place in a salad bowl.
Remove skin and bones from the breast, cut into pieces and add to the cabbage.
Remove the seeds from the pepper and cut into strips, cut the cucumbers into small slices and add to the salad bowl.
Drain the liquid from the corn and place in a salad bowl. Finely chop the greens and add to the rest of the ingredients.
Add a little salt and sour cream, stir.

A simple but satisfying salad is perfect for a holiday table!
For 100 gr. approximately 100 kcal.

Chicken breast salad
80 kcal per 100 g

Chicken breast 300 g
Cucumbers 2 pieces
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Egg 3 pieces
Cheese 50 g
Sour cream to taste

Cooking time - 30 minutes.

1 Boil chicken breast in a small amount of water until tender. Cool and cut into cubes.

2 Boil eggs hard and chop finely. Grate the cheese. Cut the cucumbers into cubes.

3 Mix all products thoroughly, add salt and season with sour cream.

Greek salad

Make an illuminating green salad.
Cut a strong green apple into cubes, finely chop the celery root and parsley root. Season with natural yogurt without additives and season with herbs.

Action: Celery has a fat burning effect and helps speed up metabolism. Parsley perfectly relieves swelling and removes bruises under the eyes. An apple charges you with vitamins and energy, and yogurt freshens your breath and whitens your teeth.

Salad with lentils and cottage cheese - protein

For 100 g - 57.30 kcal
B\F\U - 9.15\0.15\4.97

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We will need:
Lentils - 100 g (dry)
Cottage cheese - 100g.
Tomato - 50 gr.
Cucumber - 50 gr.
Parsley, dill, spices to taste

Cooking method:
Wash the lentils and boil.
Cut cottage cheese, tomato, cucumber into cubes of the same size (it will be tasty if the cubes are large)
Mix, add 2-3 tablespoons of boiled lentils on top, and also chop the herbs - parsley, dill.
Mix everything, spices to taste.

Bon appetit

Warm salad with chicken, peppers and green beans

67 kcal per 100 g

Compound:
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500 g green beans (frozen)
1 red pepper
1 onion
250 g chicken fillet
vegetable oil for frying

For refueling:
50 ml hot water
2-3 tbsp. balsamic vinegar (or 50/50 with soy sauce)
1 packet of salad dressing with dill (if you don’t have it, add salt, pepper and dry dill)

Preparation:
Boil the beans in salted water for a couple of minutes, they should still be firm, drain the water.
Wash the chicken fillet, dry it and cut into strips. Fry in a hot frying pan in a small amount of vegetable matter. butter until done.
Peel the onion and pepper and also cut into strips. Add more oil to the frying pan from the meat and fry the onions and peppers, add the beans and fry for 5 minutes over low heat until the vegetables are cooked. Add chicken to vegetables, stir and transfer to a large bowl.
In a bowl, whisk the ingredients for the sauce, taste for salt, it should be enough, since the vegetables and meat are not salted. Pour the sauce over the salad and mix well.

We offer you a selection of delicious and satisfying salads with meat. They always have a place on the table. Men will appreciate your efforts.

1. Salad with beef and prunes

Georgian Beef and Prune Salad is a Georgian, hearty treat with garlic, cilantro and prunes.

Products:

• Beef –500 gr.
• Prunes – 200 gr.
• Walnuts –50 gr.
• Cilantro –75 gr.
• Garlic – 2 cloves
• Mayonnaise –75 gr.
• Sour cream –75 gr.

How to prepare beef salad with prunes:

1. Boil the meat until done. Cool. Cut into strips.
2. Rinse the prunes and pour boiling water for 30 minutes. Cut into strips.
3. Chop walnuts.
4. Georgian salad with beef, of course, needs to be refreshed with greens, for this you need to chop them finely.
5. Mix all ingredients and season with mayonnaise and sour cream.
6. Place in a salad bowl and garnish with cilantro sprigs.

2. Salad with beef, champignons and pine nuts

The result is a very subtle and delicate taste.

Products:

• Boiled beef - 250 gr.
• Garlic - 2 cloves
• Marinated champignons - 250 gr.
• Mayonnaise
• Pine nuts - 50-70 gr.
• Eggs - 2 pcs.
• Salt and pepper to taste

How to prepare a salad with beef, champignons and pine nuts:

1. Cut the pre-boiled and cooled beef into neat cubes.
2. Heat the pine nuts in a dry frying pan for 1-2 minutes.
3. Boil the eggs hard, peel and cut into cubes.

Cut the champignons into slices and lay out the salad in layers:

• beef;
• crushed garlic;
• mayonnaise;
• nuts;
• mushrooms;
• mayonnaise;
• eggs;
• mayonnaise;
• nuts.

3. Salad with beef, chicken and chicken hearts

The salad includes 3 types of meat - beef, chicken breast and chicken hearts. Men will surely like this salad due to its satiety and large amount of meat in the composition.

Products:

• Beef - 150 gr.
• Chicken breast - 1 pc.
• Chicken hearts - 150 gr.
• Onion - 1 pc.
• Carrots - 1 pc.
• Pickled cucumbers - 3 pcs.
• Salt, herbs and mayonnaise
• Vegetable oil for frying - 1-2 tbsp. spoons

How to prepare a salad with beef, chicken and chicken hearts:

Cut the boiled beef into thin strips, finely chop the chicken breast and hearts. In vegetable oil, fry diced onions and grated carrots for Korean salads. Cut the cucumbers into strips.

Combine all ingredients in a bowl, add salt, herbs and mayonnaise to taste, mix.

4.Pearl salad with beef and pearl barley

From ordinary pearl barley you can not only make excellent pickles and side dishes, but also make salads.

Products:

• Boiled beef - 250 gr.
• Boiled pearl barley - 1 cup
• Onion - 1 pc.
• Fresh cucumber - 1 pc.
• Mayonnaise
• Salt and pepper to taste
• Greens optional (dill, parsley)

How to prepare pearl salad with beef and barley:

Cut the boiled meat into cubes, add pearl barley and diced fresh cucumber. Chop the onions (you can take red salad onions) into smaller pieces and pour boiling water over them.

Add onion, chopped herbs, salt and pepper to the salad. Season with mayonnaise to taste and mix.

5.Royal salad

Its essence lies in the fact that the chopped products are laid out in slides on a flat dish, and immediately before eating the salad is mixed with mayonnaise.

Products:

• Boiled or baked beets
• Fresh or salted cucumbers
• Boiled beef
• White cabbage
• Carrot
• Pickled onion
• Green pea
• Mayonnaise

How to make king salad:

Marinate the onion for 20 minutes in apple cider vinegar, then drain the marinade and squeeze the onion. Chop the carrots on a grater, cut the beets into thin cubes.

Place the salad in mounds on a flat dish - a mound of meat in the center, all other products around the edges. Season the surface of the salad with mayonnaise and decorate as desired.

6.Male whim - puff salad with beef

The layered salad with beef does not turn out dry at all due to the large amount of soft pickled onions, which gives the salad the necessary juiciness.

Products:

• Onion - 2 pcs.
• Beef fillet - 300 gr.
• Hard cheese - 150 gr.
• Eggs - 4 pcs.
• Mayonnaise
• Salt and pepper to taste
• Vinegar

How to make layered beef salad:

Cut the onion into thin half rings and marinate in vinegar and salt for 20 minutes. To do this, dilute the vinegar essence to 9% vinegar, add salt and onion, mix. After 20 minutes, drain the marinade and squeeze out the onion.

Cut the boiled meat into thin strips or cubes. Grate boiled eggs and cheese on a coarse grater. Lay out the salad in layers in the following order:

• beef
• mayonnaise
• pickled onion
• mayonnaise
• grated cheese.

You can decorate the top of the salad with herbs or a couple of walnuts.

This salad with boiled beef and potatoes is incredibly filling and appetizing. If you boil the necessary ingredients in advance, it will take a matter of minutes to create this nutritious dish, because you just need to chop the ingredients and layer them one by one.

Rest assured, this dish will definitely appeal to the male sex! By the way, we also recommend paying attention to a similar recipe -.

Ingredients:

• beef pulp - 500 g;
• potatoes - 3-4 pcs.;
• eggs - 4-5 pcs.;
• cheese - 100-150 g;
• mayonnaise - to taste;
• garlic - 4-5 cloves;
• salt, pepper - to taste.

Layered salad with boiled beef recipe

1. After washing the beef pulp, add water and bring to a boil. Add salt and optional spices and cook until fully cooked. After cooling, cut the meat into thin strips or separate it into fibers by hand.
   
2. After boiling, cooling and removing the shell, rub the eggs with medium chips.
   
3. Boil the potatoes in their skins, cool, peel and also grate using a coarse grater.
   
4. To form a salad, you can use one large container or lay out the dish in portions using a template form (as in our example). Place the boiled meat in the first layer.
   
5. Mix mayonnaise with garlic, previously peeled and passed through a press. Coat the beef generously, then form the next layer of boiled eggs. Add a little salt, season with pepper, and apply the mayonnaise layer again.
   
6. By tamping, cover the egg layer with boiled potatoes. Sprinkle with salt/pepper and again generously coat with mayonnaise and garlic.
   
7. As a finishing touch, sprinkle the salad with fine shavings of cheese. Carefully remove the mold and place the dish in the refrigerator for a couple of hours to soak.
   
8. Serve a layered salad with boiled beef and potatoes, supplemented with herbs and, for example, bright cranberries.
   

Bon appetit!

Hello, hostesses!

If you want to keep yourself in good shape and at the same time eat tasty and satisfying, then this article will help you with this!

Light salad with chicken breast and oranges

The sweet orange, chicken and tangy sauce will make it the star attraction on your table.

At the same time, it is very light, bright, tasty and healthy!

Ingredients

• Beijing cabbage – 400 g
• Orange (slices without peel) - 250 g
• Chicken fillet – 320 g
• Bell pepper - 1 pc.
• Onion - 1 pc.
• Garlic - 3 cloves
• Olives - 100 g
• Olive oil - 6 tbsp.
• Soy sauce - 2 tbsp.
• Coriander seeds - 1 tsp.
• Balsamic vinegar - 4 tbsp.
• Sugar - 1 tbsp.

Preparation

Marinate the chicken breast. Crush the garlic and coriander seeds.

Place the chicken in a bowl, add half of the “gruel” of coriander and garlic (we will leave the other half for dressing).

And also pour in 2 tbsp. spoons of soy sauce, add 1 tbsp. spoon of sugar and pepper. Let the chicken lie in this marinade for 10 minutes.

After this, the breast should be fried with a small amount of oil in a frying pan. If you don't want to fry, you can bake it in the oven until done.

While the breast is baking, make the dressing.

To do this, take the second half of the mixture of coriander and garlic, 6 tbsp. spoons of olive oil, 4 tbsp. a spoonful of balsamic vinegar, salt and mix.

We wash the leaves of Chinese cabbage, cut the hard central vein into strips with a knife, and simply tear the soft parts of the leaf with our hands.

Cut the onion into half rings. Peel the pepper from seeds and membranes and cut into strips.

We peel the orange and remove the white film, and grind this juicy pulp into small pieces.

We will also have chicken breast in strips. All that remains is to add the olives, season and mix well.

Serve immediately, garnished with herbs. It will captivate you with its incredible taste!

Salad with tuna and olives

A great option for a light dinner or a festive feast.

Ingredients

• Canned tuna – 1 piece
• Iceberg salad – 200 g
• Olives - 40 g
• Feta cheese - 40 g
• Red onion - 1 pc.
• Quail eggs (boiled) - 7 pcs.
• Cherry tomatoes - 8-10 pcs.

Refueling:

• Olive oil - 2-3 tbsp.
• Lemon juice - 2 tbsp.
• Mint - 1 sprig (to taste)
• Sugar - 1 tbsp.
• Oregano - ½ tsp.
• Salt and black pepper - to taste

Preparation

Let's start with the dressing, so that by the time the salad is ready, it will have already infused and revealed all its aromas.

Finely chop the mint, add one teaspoon of salt and remember. This way the mint will reveal its full aromatic potential.

Pour olive oil, lemon juice into it, add sugar, pepper to taste and add oregano - shake with a fork until the emulsion is homogeneous.

We also put cherry tomatoes on top. If they are large, you can cut them into halves, and if they are tiny, leave them whole.

We cut quail eggs in halves and place them on top.

Divide the tuna into slices.

Advice: don’t buy tuna for salads, it’s just rubbish. Choose whole tuna. Although it is more expensive, you will get some great pieces in your salad.

Place fish slices on top. As you may have guessed, this salad does not require stirring.

Olives come next.

Tip: To make your olives shiny and look beautiful, spray them with olive oil.

Maximum benefits - minimum calories!

Low-calorie Prague salad video

We offer this dietary recipe. Watch the step-by-step cooking video:

Diet Japanese salad

It is very unusual and very tasty. You can safely serve it on a festive table; guests will really like it.

Ingredients

• Harusame noodles (funchose) - 50 g
• Eggs - 2 pcs.
• Cucumbers – 100 g
• Chicken breast (boiled) - 100 g
• Green onion - 30 g
• Chili pepper - ½ pc. (taste)
• Roasted sesame seeds - 1-2 tsp

Refueling:

• Soy sauce - 2 tbsp
• Lemon juice - 2 tbsp
• Sesame oil - 1 tbsp
• Sugar - 1 tbsp

Preparation

Boil water and add noodles to it. Check the packaging for cooking time.

Do not digest it for more than the allotted time, otherwise it will spread and resemble a not-so-appetizing substance that is familiar to every person.

Some types can simply be soaked in boiling water.

When the noodles are ready, place them in a colander to drain thoroughly. It will be flexible, transparent, it is not for nothing that it is called glass.

Using a knife, cut it randomly so that it is not so long and place it in a bowl.

We cut all other ingredients into strips: chicken breast, cucumbers, green onions. Only the chili pepper can be finely chopped.

Bake thin egg pancakes from the resulting egg mass; you will get 2-3 pieces, depending on the size of the pan.

We also cut these pancakes into thin strips. Let's not forget about the roasted sesame seeds.

Mix all the ingredients and fill with this mixture: 2 tbsp. spoons of soy sauce, 1 tbsp. a spoonful of sesame oil, lemon juice and sugar (shake everything well until the sugar dissolves).

Stir and you're done!

Light salad with chicken and croutons video

How to prepare an easy dinner with tender chicken and crispy croutons, see here:

Salad with bell pepper and feta cheese

Magnificent, bright, super-vitamin, with benefits from nature itself. And completely weightless for your figure!

Ingredients

• Bell peppers of different colors - 3 pcs.
• Chili pepper (optional) - 1 pc.
• Garlic - 1 clove
• Blue onion - 1 pc.
• Feta cheese (Mozzarella, to taste) - 60 g
• Cilantro (parsley/dill) - 1 small bunch
• Balsamic vinegar - 2 tbsp.
• Sesame oil - 1 tbsp.
• Olive oil - 1 tbsp.
• Dried parsley - 1/2 tsp.
• Salt and pepper to taste

Preparation

Wash the peppers and remove the seeds from them. Cut into strips.

Cut the onion into half rings. Chili pepper (if you don’t like it spicy, you don’t have to add it) - in circles.

Squeeze the garlic through a crusher or chop finely. We also chop cilantro or parsley.

Let's combine everything in one plate and add feta cheese there.

We will season with this mixture: balsamic vinegar, sesame oil, olive oil, a little salt, dried parsley and ground black pepper.

Mix well and pour it into the salad.

Just like that, in five minutes, a wonderful, aromatic, vitamin-rich and very dietary snack is ready. Bon appetit!

Light vegetable salad

Vegetables are champions for vitamins, fiber and ease of digestion. Eat and lose weight with taste!

Ingredients

• Tomatoes – 350 g
• Cucumbers – 180 g
• Canned corn – 250 g
• Feta cheese - 60 g
• Basil leaves - 15-20 g

For refueling:

• Salt to taste
• Olive oil - 4 tbsp
• Soy sauce - 1 tbsp
• Lemon juice - 2 tbsp
• Honey - ½ tbsp
• Provençal herbs - 1 tsp

Preparation

Cut vegetables and cheese into cubes, add corn and basil and stir.

To prepare the dressing, mix olive oil, soy sauce, lemon juice, honey, salt and add chopped Provençal herbs.

Pour the prepared sauce over the finished dish. Wrap it in a thin strip of cucumber for garnish.

Tasty, healthy, very low in calories!

Mexican salad with avocado and beans

Very bright, tasty and juicy, full of vitamins! Contains healthy avocado and wonderful vegetables.

Ingredients

• Cucumbers – 150 g
• Tomatoes – 200 g
• Bell pepper – 150 g
• Avocado - 1 pc.
• Canned red beans – 120 g
• Canned corn – 120 g
• Lettuce leaves - a bunch

For refueling:

• Egg yolk (boiled) - 2 pcs
• Cilantro - a small bunch
• Shallot (or 1/4 onion) - 1 pc.
• Lime (lemon) juice - 3 tbsp
• Olive oil (any vegetable) - 4 tbsp
• Green chili to taste
• Sugar - 1 tbsp
• Salt to taste
• Dry mustard (or sweet mustard) -1 tsp
• Dried parsley - 1/2 tsp

Preparation

First of all, let's prepare an unusual filling for our salad so that it has time to brew.

Take two boiled yolks, mash them with a spoon, add mustard, finely chopped cilantro (if you don’t like it, you can omit it or replace it with parsley), finely chopped onion, chopped chili pepper (to taste), squeeze out the juice of half a lime. Add salt, add sugar, dried parsley, pour in olive oil and mix the ingredients well.

This is how you get a thick, very aromatic and multi-component filling. Let it sit and let’s start preparing the salad.

For this dish, choose ripe and soft avocados.

Wash the avocado, cut it in half and remove the pit. The easiest way to cut an avocado is to do it directly in the peel, then use a spoon to remove the finished pieces into a bowl.

We do this with both halves. We also cut all other vegetables into cubes, about 1 cm each. The tomatoes are a little larger so that they do not let in a lot of water.

And we send them to the same dishes. Rinse canned beans before storing. Let's not forget corn.

When we have collected all the ingredients, we season the salad and stir it so that the filling is well distributed.

To serve, prepare a spacious dish, which you need to cover with green salad leaves. Place Mexican food on top. Beauty and benefits in one plate!

Diet Caesar with chicken

A fitness version of your favorite dish that you can eat even at night! Nothing will happen to your figure.

Salad with eggplant and pepper

Here’s an interesting option with eggplants, which will be cooked without oil and form a wonderful tandem with other vegetables, cheese and a light topping.

Ingredients

• Eggplant - 2 pcs.
• Bell pepper - 2 pcs.
• Tomato – 250 g
• Chili pepper - 2 pcs. (optional)
• Feta cheese (you can have mozzarella) - 100 g
• Walnuts – 30 g
• Cilantro (parsley) - bunch

• Lemon juice - 2 tbsp.
• Garlic - 3-4 cloves
• Olive oil - 3 tbsp.
• Sugar - 1 tbsp.
• Salt and pepper - to taste

Preparation

Bake the eggplants and bell peppers in the oven for 15-20 minutes at 180 degrees. The vegetables should become soft and cooked through.

To make the dish more beautiful, use bell peppers and chilies of different colors.

Remove the skin from the roasted pepper and cut it into small slices. Leave the skin of the eggplant and cut it into pieces.

Remove the seeds from the chili pepper and cut into strips. This ingredient can be omitted if you don't like it spicy.

Cut the tomatoes into medium cubes. Chop the cilantro. Walnuts also need to be chopped into pieces.

Make the filling in a large bowl. We will then collect our salad in it.

Add sugar, lemon juice, salt, black pepper and finely chopped garlic to the olive oil. Mix well with a whisk.

In the same bowl we place eggplants, bell peppers, chili, tomatoes, cilantro, cheese and nuts. Let's mix.

Bright, rich, moderately spicy, great taste!

Simple and delicious beet salad

This option is a must-have for cleansing and losing weight. Beets perfectly remove toxins and everything unnecessary from the body.

Along with this, excess weight will leave you.

Ingredients

• Boiled beets – 1 kg
• Onion - 2 pcs.
• Garlic - 5 cloves
• Sunflower oil - 3-4 tbsp. l
• Tomato paste - 1-2 tbsp. l
• Salt, pepper, herbs

Preparation

Chop the onion as desired and fry until transparent, add tomato paste and simmer for another 1 minute.

Grate the beets and add them to the frying pan with the onions.

Pepper, salt, squeeze the garlic and add herbs. Simmer everything together for another 3 minutes.

After this, place in a bowl, cool and serve cold.

Salad with quail eggs and yogurt dressing

Watch the preparation of a hearty, yet low-calorie dish in this video recipe:

Diet salad with beef and tomatoes

Let's try to cook this meat version.

It is especially suitable for those who want to lose weight, but have not yet come to the point of eating only greens.

When you want something heartier, with meat, but don’t want to gain extra pounds.

Ingredients

• Boiled beef – 200 g
• Red onion - 1 pc.
• Tomatoes - 2 pcs.
• Arugula - 1 bunch

Refueling

• American mustard (sweet mustard) - 1 tbsp. l
• Lemon juice - 2 tbsp. l
• Salt, pepper to taste

Let's start by preparing the filling: take one spoon of mustard, mix with lemon juice, salt and pepper to taste.

Cut the red onion into thin half rings.

Divide the beef into fibers and cut into pieces.

We cut the tomatoes into slices. You can remove the core to prevent them from releasing too much water.

Let's pick the arugula with our hands. Assemble the salad and season.

Nourishing and healthy!

Amazing vinaigrette with unusual dressing

Vinaigrette is our usual and favorite, vegetable, healthy and quite dietary. At the same time, it is satisfying, unlike salads, which consist only of greens.

This means that it will allow you to eat less and your figure will definitely thank you.

In this recipe we suggest trying it in a new way - with a spicy dressing that will give it new shades of taste.

Ingredients

• Boiled potatoes 2-3 pcs
• Sauerkraut – 200 g
• Boiled beets - 2 pcs.
• Boiled carrots - 2 pcs.
• Salted or pickled cucumbers - 2 pcs.
• Onion - 1 pc.
• Canned beans 2/3 cup
• Canned green peas - 1/2 cup
• Green onions/parsley

For refueling:

• Pepper
• Lemon juice - 1 tbsp. l
• Balsamic vinegar - 1 tsp
• Honey - 1 tbsp. l
• Vegetable oil - 1-2 tbsp. l
• Mustard - 1/2 tsp

Preparation

First, let's marinate the onion so that it is not so spicy and does not distract all the taste buds.

To do this, finely chop it and pour in 1 glass of chilled boiled water, add a teaspoon of sugar and 2 teaspoons of balsamic vinegar (you can use regular 9%).

Stir and let sit.

Cut potatoes, cucumbers, beets and carrots into cubes of approximately the same size, mix them in one large bowl. We will also send cabbage, canned beans, green peas and herbs there.

Before using, we recommend rinsing canned beans to remove the viscous liquid in which they are located.

Strain our pickled onions, squeeze them and send them along with the rest of the ingredients.

You don't have to stir it yet. Make the dressing: mix salt, pepper, lemon juice, half a spoonful of mustard (if it’s not too bad, you can add more), honey, balsamic vinegar and vegetable oil.

Stir the dressing until the honey dissolves and is generally smooth, and pour it over the vinaigrette.

Now you can mix thoroughly so that the impregnation is well distributed.

What happens is simply incredible, the usual salad takes on such colors that you want to cook it again and again!

Low calorie vegetable salad

And finally, another very interesting salad that will not add an ounce to your waistline, but on the contrary will help you lose all that excess weight.

We hope that our dietary recipes will help you deliciously diversify your menu and get prettier every day!

We wish you joy, beauty and health!