Spring salads. Vitamin recipes from the first greens

Salads made from fresh vegetables look appetizing and festive. They are prepared from a variety of products with different dressings. It is important to serve the “Spring” salad in the spring, when the first greens and vegetables appear.

A quick and simple salad to make up for vitamin deficiencies in the body. Vegetables help speed up metabolic processes in the body, which is why salads are popular among lovers of healthy eating. “Spring” salads are suitable as a side dish for meat, fish and poultry; they can be served as a cold appetizer or as an independent dish for dinner.

The range of ingredients for the salad is huge - fresh and boiled vegetables, poultry, crab sticks, canned peas and corn, cheese, any greens. You can combine the ingredients in any way to your taste. Sour cream, light mayonnaise, natural yogurt or vegetable oils are suitable as a dressing. Everything is selected individually, based on taste preferences.

Classic “Spring” salad with cabbage

The basis of the classic salad is green vegetables. This dietary salad with cabbage and cucumbers can be served as a side dish for meat dishes or eaten for dinner.

It will take 20 minutes to prepare 4 servings.

Ingredients:

• half a small white cabbage;
• 6 chicken eggs;
• 3-4 small cucumbers;
• 100 gr. dill or parsley;
• 50 gr. green onions;
• 50 ml olive or sunflower oil;
• salt to taste.

Preparation:

1. Shred the cabbage.
2. Peel the cucumbers and cut into slices or cubes.
3. Wash the greens, pat dry with a towel, and chop finely.
4. Boil hard-boiled eggs, peel and cut into large slices.
5. Combine all ingredients, add salt and season with vegetable oil.

“Spring” salad with chicken breast

A salad recipe with dietary chicken is suitable for a holiday table. Prepare a light, delicious salad with cucumbers and chicken breast for a feast on March 8, Valentine's Day, Birthday or bachelorette party.

2 servings of salad can be prepared in 40 minutes.

Ingredients:

• 100 gr. chicken breast;
• 2 cucumbers;
• 1 medium sized tomato;
• 2 eggs;
• 1 onion;
• 1 tsp. vinegar;
• 1 carrot;
• 1 tbsp. l. light mayonnaise or natural yogurt without additives;
• any greens;
• salt to taste.

Ingredients:

• 500 gr. chilled crab sticks;
• 150 gr. hard cheese;
• 3 tomatoes;
• 2-3 tablespoons of natural yogurt or low-fat mayonnaise;
• 2-3 cloves of garlic;
• salt and pepper to taste;
• parsley or dill.

Preparation:

1. Cut the crab sticks into cubes or diamonds.
2. Cut the tomatoes using the julienne technique into strips. Remove excess juice with a paper towel or let the tomatoes drain in a colander.
3. Grate the cheese on a large or medium grater.
4. Peel the garlic and pass through a press.
5. Finely chop the greens.
6. Mix the ingredients in a salad bowl, add salt and pepper to taste.
7. Dress the salad with low-fat mayonnaise or yogurt. Before serving, decorate the salad bowl with parsley leaves.

“Spring” salad with ham and bell pepper

A more satisfying and high-calorie version of spring salad is served as an appetizer on the holiday table. Make it for lunch or snack.

There are subtleties in preparing spring salads. For example, it is better to tear salad greens with your hands - this way they preserve vitamins better. Spring salads are prepared from fresh vegetables and herbs, and so that they do not give a lot of juice, they need to be salted and seasoned immediately before serving. To prevent food from falling out of the bowl when stirring and losing its shape, use special spoons or stir the salad with long forks.

Spring salads are divided into several conventional types. Mixed salads are prepared by mixing all the ingredients and dressing with a special sauce of vegetable oil, sour cream (less often, mayonnaise). Place the finished salad in a chilled salad bowl, pour over the remaining sauce and decorate to taste. Salads drenched in sauce or dressing are served slightly differently: the products are placed in portioned salad bowls in layers or mixed and poured with sauce. Such spring salads are usually prepared from very tender products that easily lose their shape. Recently, this method of serving salads has been increasingly used: the products and several types of sauces and dressings are laid out on separate plates - each eater chooses the products and dressings to his taste.

In principle, a salad can be made from anything, and if you have several types of fresh vegetables and herbs at your disposal, mixing a tasty and healthy salad will not be difficult. The main thing is to remember the compatibility of products. Cucumbers, for example, go well with eggs, fresh herbs, lettuce, tomatoes, boiled potatoes, radishes, sweet and hot peppers, apples, garlic, cheese, cottage cheese, yogurt and white or rye bread croutons. Tomatoes look great with fresh herbs, onions and green onions, all types of green salad, olives and black olives, fresh and baked sweet peppers, hot peppers, pasta, rice, pearl barley, cheese, cottage cheese, sour cream. White cabbage can be mixed with fresh carrots and beets, fresh cucumbers and radishes, onions and green onions, sweet and hot peppers, fresh herbs, celery root, grapes, and citrus fruits. And these are just the basic combinations, so to speak, classics, but what if you turn on your imagination?

The same can be said about dressings for fresh spring salads. Spring salads can be seasoned with high-quality unrefined vegetable oils in their pure, so to speak, form - olive, corn, sunflower, flaxseed, cedar, amaranth, sesame, etc. And you can add a variety of ingredients to them, which will allow your salad to sparkle with new shades of taste. Here are some examples of salad dressings:

Lemon juice, ground black pepper, salt.
. Vegetable oil, vinegar (wine, fruit or balsamic), ground black pepper, salt.
. Vegetable oil, lemon juice, mustard (both regular and whole grain), ground black pepper, salt.
. Vegetable oil, crushed garlic, ground black pepper, salt.
. Mayonnaise or sour cream, crushed garlic, chopped herbs, lemon juice.
. Sour cream or mayonnaise, mashed tomatoes and garlic.

Spring is the time to pay attention to the vitamins that grow literally under our feet. We are talking about wild edible herbs. From the first warm days, young green sprouts, filled with living vitamins, stretch out of the ground. And that’s all we need! And there are no expenses, except for a trip to clean places. You need to collect wild herbs far from the city limits, away from roads and railways, and preferably generally away from the “benefits” of civilization. Nettle, dandelion, plantain, burdock, wild sorrel (by the way, it is much tastier than “domestic” one), mint, lemon balm, chickweed, chickweed (yes, that same weed!) and many other herbs are suitable for food. Collect young leaves, they are more tender and tastier.

Some herbs can be dried and used as a flavorful and healthy seasoning for soups and sauces. A very interesting green dressing is made from nettles, dried sorrel will add sourness to your sauces, and mint or lemon balm will add flavor to compotes or tea. Dried herbs should be crushed and stored in tightly sealed jars.

But let's get back to our spring salads. The Culinary Eden website offers you several recipes for spring salads with both garden and wild plants. You can modify any recipe or even come up with something of your own, branded, different from others, the main thing is to remember that in a good salad the number of ingredients should not exceed 4-5 - this is the best way to reveal the taste of the products and dressing. Although, as they say, it depends on the taste and color...

Ingredients:
500 g cabbage,
1 stalk of celery,
4-6 cherry tomatoes,
1 bunch of dill or green onions,
a pinch of hot red pepper.
Sauce:
1 tbsp. mustard,
2 tsp horseradish
1 tsp tobasco sauce,
2 tsp red wine vinegar,
5 tbsp. vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Chop the cabbage, add salt, add thinly sliced ​​celery, chopped herbs and a pinch of pepper. Cut the cherry tomatoes in half or into quarters. Mix all ingredients for the sauce, season the salad, stir and let stand for 1 hour.

Ingredients:
1 avocado,
1 apple,
1 lime,
1 kiwi,
2 tbsp. peeled pistachios,
1 tbsp. liquid honey,
fresh mint - for decoration.

Preparation:
Cut the kiwi and apple into slices, and the avocado into cubes. Squeeze the juice from the lime, mix with honey and season the salad. Decorate with nuts and herbs.

Ingredients:
200 g salad greens (mixed salad leaves - lettuce, romaine, iceberg, lettuce, etc.),
2 fresh cucumbers,
100 g hard cheese,
100 g natural yogurt,
2 boiled eggs,
salt - to taste.

Preparation:
Cut the cucumbers into thin strips, the eggs into cubes, and grate the cheese on a coarse grater. Tear salad greens with your hands. Combine all ingredients and season with yogurt and salt.

Ingredients:
300 g daikon,
250 g fresh carrots,
1 sour apple
1 orange,
½ lemon
3 tbsp. vegetable oil,
1 tsp honey,
salt - to taste.

Preparation:
Grate the daikon on a coarse grater, add salt and let stand until the juice comes out. Squeeze out the juice. Grate the apple and carrots on a coarse grater and mix with daikon. Peel the orange, divide into slices, remove membranes and cut into pieces. Pour the orange juice released during these manipulations into the salad. Dissolve honey in lemon juice, add salt and vegetable oil. Dress the salad.

Ingredients:
5 fresh cucumbers,
20 plantain leaves,
1 onion,
1 boiled egg,
2 tbsp. chopped dill,
salt, ground black pepper, vinegar - to taste.

Preparation:
Cut plantain leaves, cucumbers into strips, onions and eggs into small cubes. Mix all the ingredients, add salt, pepper and vinegar (it can be replaced with citric acid).

Ingredients:
120 g plantain leaves,
50 g nettle leaves,
1 small onion
50 g horseradish,
1 egg
1-2 tbsp. sour cream,
salt, apple cider vinegar - to taste.

Preparation:
Scald plantain and nettle leaves with boiling water for 1-2 minutes, then drain on a sieve. Chop the greens, onion and egg, grate the horseradish and season the salad with sour cream mixed with vinegar and salt.

Parsley and burdock salad

Ingredients:
120 g young burdock leaves,
½ bunch of parsley,
20 g horseradish,
2-3 tbsp. sour cream,
salt - to taste.

Preparation:
Scald the burdock leaves with boiling water and dry. Chop burdock, parsley, grate horseradish and season with sour cream and salt.

Ingredients:
300 g fresh nettle leaves,
200 g sorrel (preferably wild),
200 g plantain leaves,
100 g green onions,
50 g dandelion leaves,
2 boiled eggs,
mayonnaise or vegetable oil, salt - to taste.

Preparation:
Soak dandelion leaves in cold water for half an hour. Chop all the greens, add chopped boiled eggs, salt and season with mayonnaise or vegetable oil to taste.

Appetizer salad with wild greens and garlic. Collect young leaves of nettle and dandelion, add dill and parsley to taste and desire. Pre-soak the dandelion in cold water to remove the bitterness. Chop the greens, add garlic crushed with salt to taste and stir. Place the minced meat on lettuce leaves, wrap in tubes and place in a bowl. Pour 6-9% vinegar for 2-3 hours. Place on a flat dish, pour over mayonnaise or sour cream and garnish with a boiled egg cut into 4-6 pieces.

Ingredients:
200 g sorrel,
1 sour apple
½ bunch of green onions,
20 g parsley,
2 cloves of garlic,

150 ml sour cream,
dill, salt to taste.

Preparation:
Grate the apples on a coarse grater, cut the radishes into half circles, chop the greens, grind the garlic with salt. Mix all ingredients, season with sour cream and sprinkle with dill.

Ingredients:
300 g green salad,
4 boiled eggs,
1 cucumber
30 g green onions,
sour cream, salt - to taste.

Preparation:
Tear the salad with your hands, grate the cucumber on a coarse grater, cut the eggs into cubes, and chop the green onions. Combine all ingredients, add salt to taste and season with sour cream.

Ingredients:
1 chicken fillet,
3-4 cherry tomatoes,
1-2 fresh cucumbers,
3 stalks of green onions,
2 tbsp. vegetable oil,
lettuce leaves,
parsley, salt, ground black pepper, spices - to taste.

Preparation:
Boil the chicken fillet and cool. Cut into cubes. Chop the greens, tear the salad with your hands, cut the cucumbers into half circles, cut the cherry tomatoes into 2-4 slices. Combine all ingredients, season with a mixture of vegetable oil, salt, pepper and spices to taste.

Salad with cheese dressing

Ingredients:
1 bunch of lettuce,
2-3 fresh cucumbers,
5-6 pcs. radish,
200 g cherry tomatoes,
5-6 green onions,
greens, salt - to taste.
Refueling:
125 g soft cheese (blue cheese is possible),
4-5 tbsp. vegetable oil,
1-2 cloves of garlic,
½ lemon (juice)
ground black pepper - to taste.

Preparation:
Tear the lettuce leaves with your hands, cut the radishes and cucumbers into half circles, cut the cherry tomatoes into 2 or 4 parts, finely chop the greens and onions. Mix all ingredients. Prepare the dressing: mash the cheese with a fork, add vegetable oil, pressed garlic, juice of half a lemon and mix well (you can use a blender). Season the salad and mix gently.

Ingredients:
½ celery root,
3-4 boiled eggs,
1 small onion
1 apple,
1-2 fresh cucumbers,
100-150 g cheese,
½ lemon (juice)
greens - to taste,
salt.
Sauce:
3 tbsp. vegetable oil,
3 tbsp. mayonnaise,
3 tbsp. sour cream,
a pinch of sugar.

Preparation:
Grate the celery root and apple on a coarse grater. Immediately sprinkle with lemon juice to prevent the apples from browning. Cut boiled eggs and cucumbers into cubes. Chop the onion. Cut the cheese (preferably feta or unsalted cheese) into cubes. Gently mix all ingredients. Combine dressing ingredients and pour over salad.

Bon appetit!

Larisa Shuftaykina

Spring greens are rich in biologically active and beneficial substances, various microelements and vitamins that are so necessary for our body.

In early spring, green salads, spinach vegetables, as well as young garlic, onions (chives, trampoline, chives, slime, etc.), wild garlic, and herbs - dill, parsley, tarragon, lemon balm, are among the first to appear in garden beds and in stores.

In addition to the common herbs known to us, wild medicinal herbs such as quinoa, dandelion, plantain, nettle, meadow sorrel and others are also useful. They are not very popular due to the lack of useful information about them, so they are rarely eaten.

Young greens helps us out when we need to prepare delicious and healthy dishes..

Sauces and dressings

Olive oil with herbs and pepper

Ingredients:

• Olive oil - 1 liter,
• Tarragon - 5 sprigs,
• Parsley - 1 bunch,
• Chives - 1 bunch,
• Young garlic shoots - 7-10 pcs.,
• Sweet orange pepper - 1 pc.,
• Sweet yellow pepper - 1 pc.,
• Sweet green pepper - 1 pc.,
• Hot red pepper (small) - 1 pc.

Preparation:

Wash everything carefully and dry. Chop the tarragon, young shoots of garlic, parsley and chives.

Remove the stem and seeds from sweet peppers and cut into small cubes, combine with herbs and mix. Pour it all into a clean, dry jar or bottle, put the whole hot pepper, pour in olive oil, and close the lid. Shake the container and leave in a dark place for several days.

Olive oil with herbs and herbs can be used for salads, meat dishes, and fish.
Advice from Passion: You can use the oil itself without vegetables and herbs, or you can use it with all the contents. It is recommended to store this oil for no more than 3 months.

Yogurt sauce with herbs

Ingredients:

• Natural yogurt - 300 g,
• Dill greens (chopped) - 1 tbsp. spoon,
• Tarragon greens (chopped) - 1 tbsp. spoon,
• Parsley (chopped) - 1 tbsp. spoon,
• Chives (chopped) - 1 tbsp. spoon,
• Lemon juice - 1 tbsp. spoon,
• Salt,
• Pepper.

Preparation:

Wash, dry and chop the spicy herbs in advance. Add prepared herbs, lemon juice, salt, pepper to yogurt and mix well.

Yogurt sauce goes well with fish dishes, seafood, meat, poultry and vegetable dishes.

Breakfast recipes

Spinach soufflé

Ingredients:

• Spinach -500 g,
• Chicken egg - 3 pcs.,
• Dill and parsley - a little,
• Wheat or rice flour - 2-3 tbsp. spoons,
• Spices.

Preparation:

Place spinach in boiling water for 1-2 minutes, remove, cool and squeeze. Spinach and chop the greens. Leave a little dill to garnish the finished dish. Beat the eggs with salt, add flour and beat again. Then add the prepared herbs into the egg mass and mix well. Place the finished mixture in baking molds and bake in an oven preheated to 180-200 degrees for 15-20 minutes. Sprinkle the finished soufflé with chopped dill.

Nettle omelette with dandelion leaves

Ingredients:

• Chicken egg - 4 pcs.,
• Milk - 100 ml,
• Nettle - 100 g,
• Dandelion leaves - 50 g,
• Plantain leaves - 3-5 pcs.,
• Dill and parsley - 1 bunch,
• Salt to taste
• Ghee - a little.

Preparation:

Pour dandelion and plantain leaves with cold water for 20-30 minutes to remove the bitterness, then remove and dry. Place nettles in boiling water for 1-2 minutes, remove and dry. Chop everything together with dill and parsley. Beat eggs with salt and milk, add all the herbs, mix, pour into a frying pan with heated melted butter, cook omelette covered on the stove or in the oven.

Salads

Spring greens salad with nut sauce

Healthy recipes with the first spring greens / shutterstock.com

Ingredients:

• Nettle (young leaves) - 1 handful,
• Dandelion (young leaves) - 2 handfuls,
• Melissa (young leaves) - 5-7 pcs.,
• Basil (young leaves) - 3-5 pcs.,
• Parsley, dill - 1 bunch,
• Chives - a little
• Walnuts - 1 handful,
• Garlic - 1-2 cloves,
• Lemon - 1/4 pcs.,
• Walnut oil (or any to taste) - 4 or more tbsp. spoons,
• Salt,
• Pepper.

Preparation:

Wash the leaves of nettle, basil, dandelion and lemon balm, parsley and dill, dry and chop fairly large, place in a bowl and mix.

For the sauce, place walnut kernels, garlic, lemon juice, freshly ground black pepper, salt, walnut oil in a blender bowl and grind everything well. If necessary, add a little more oil to bring the sauce to the desired consistency.

Add sauce to salad , mix and put in a salad bowl. Sprinkle the salad with finely chopped chives.

Crab salad with sorrel sauce

Ingredients:

• Crabs (canned) - 250 g,
• Celery (stem) - 100 g,
• Lettuce - 50 g,
• Cherry tomatoes - 8-12 pcs.,
• Avocado - 2 pcs.,
• Sorrel - 100 g,
• Lemon - 0.5 pcs.,
• Yogurt - 150 ml,
• Hot pepper - 0.5 pcs.,
• Dill greens - 1 bunch,
• Spices.

Preparation:

Tear the lettuce leaves with your hands and place on a salad plate. Celery cut into thin rings. Peel the avocado, remove the pit and cut the flesh into small cubes, place on lettuce leaves with celery and crabs. Crabs, if desired, can be replaced with crab sticks or shrimp.

For the sauce, rinse the sorrel, dry it, remove the stem and chop it into thin strips. Leave a few leaves for the finished dish. Chop the dill greens. Cut hot peppers without seeds into thin strips. Combine sorrel, dill and hot pepper with yogurt, pour in lemon juice, season with spices, and mix.

Place the sauce in the middle of the dish on the salad, garnish with sorrel leaves, whole or halved cherry tomatoes.

Soups

Spicy spring greens soup

Healthy recipes with the first spring greens / shutterstock.com

Ingredients:

• Chicken broth - 1 liter,
• Onion (turnip or leek) - 1 pc.,
• Chervil greens - 1 bunch,
• Parsley - 1 bunch,
• Tarragon greens - 1 bunch,
• Dill greens - 1 bunch,
• Sorrel - 1 bunch,
• Watercress - 1 bunch,
• Heavy cream - 150 ml,
• Ghee - 1-2 tbsp. spoons,
• Salt,
• Pepper.

Preparation:

Chop the onion and simmer in melted butter until soft. Rinse all greens with cold water, dry and chop. Leave some greenery for decoration.

Place the onion and herbs into the hot broth and cook after boiling for 3-5 minutes. Using a blender, puree the soup, pour in the cream, add salt and pepper. Bring the soup to a boil and remove from heat.

Submit soup , decorated with green leaves.

Fish soup with wild garlic

Ingredients:

• Fresh fish, fillet (perch, salmon, mackerel, etc.) - 500 g,
• Ramson - 300 g,
• Carrots - 1 pc.,
• Chives - 1 bunch,
• Salt,
• Pepper.

Preparation:

Grind the carrots, cut the potatoes into cubes, cut the wild garlic into 2-3 cm pieces.

Cut the fish fillet into portions, add cold water, bring to a boil and skim off the foam. Add prepared potatoes, carrots and wild garlic. Cook the soup until the potatoes are ready. About 5 minutes before readiness add salt and pepper. Let the soup brew a little.

Serve the soup with chopped onions.

Second courses

Pork with oregano

Healthy recipes with the first spring greens / shutterstock.com

Ingredients:

• Pork (tenderloin, fillet) - 500 g,
• Onions - 2 pcs.,
• Oregano (leaves) - 2-3 tbsp. spoons,
• Spicy mustard - 1 tbsp. spoon,
• Coarsely ground black pepper,
• Salt,
• Ghee - a little.

Preparation:

Meat if necessary, remove films and tendons. Cut into pieces 2.5-3 cm thick. Season with salt and pepper. Then coat each piece with mustard, put the meat in a bowl and put it in a cool place for 30-50 minutes.

Fry chopped onion in melted butter until soft. Separately, fry the pieces of meat in oil on both sides until golden brown. Place the fried meat on the onion, cover with a lid and simmer for about 10-15 minutes. Sprinkle the finished meat with oregano and leave covered for a while.

Serve the dish with yoghurt sauce with herbs.

Fish rolls with herbs

Ingredients:

• Fresh fish , fillet (halibut, catfish) 200-300 g. - 4 pcs.,
• Young nettle - 1 bunch,
• Young spinach - 2 bunches,
• Garlic - 2 cloves,
• Dill - 1 bunch,
• Savory - a little
• Vegetable oil - as needed,
• Lemon - 1 pc.,
• Spices.

Preparation:

Season the fish fillet with salt and pepper and leave in a cool place for 30 minutes.

Pour boiling water over the nettles, dry and chop along with the spinach. Chop the garlic, add to the spinach with nettles and mix. Place the mixture on the fish fillet, just short of the edge, and roll it into a roll. The edges can be secured with a toothpick. Do the same with the rest of the fish fillets.

Post fish rolls onto oiled foil. Sprinkle with savory, some chopped dill, pour over lemon juice and wrap the rolls in foil. Bake in the oven for 30-35 minutes at 180 degrees. Remove the toothpicks from the finished rolls, place on a plate and garnish with dill sprigs and lemon slices.

Bakery

Quinoa buns

Form buns weighing 40-50 g and place on a greased baking sheet. Leave for 30-40 minutes, then put in an oven preheated to 180 degrees for 20-30 minutes. Serve the buns with the chicken broth.

Spice cookies

Ingredients:

• Flour - 500 g,
• Butter - 250 g,
• Sour cream - 100 g,
• Cumin (seeds) - 1/2 teaspoon,
• Dill (seeds) - 1/2 teaspoon,
• Parsley - 0.5 bunch,
• Medium-fine sea salt - as needed.

Preparation:

Grind the butter, add sour cream, continue grinding. Add flour, cumin, dill seeds, chopped parsley and knead well. You can replace the parsley with mint leaves. When the dough comes away from your hands well, put it in the refrigerator for about 1 hour. Roll out the dough into a layer, cut out cookies, sprinkle with salt and place in the oven for 10 minutes at 180-200 degrees. Submit cookie for tea or broth.

Bon appetit!

Tatiana CHEKRYGINA

For a spring salad of the first greens, young leaves, flowers and even tree catkins are suitable - you just need to know what you can eat. Of course, it is best to collect greens further from the city and no closer than 200 meters from the road; the ideal option is to grow wild ones on your own plot.

To prepare a salad from the first greens, you don’t need serious botanical knowledge. In the middle zone, you will most likely come across wild ones, which are listed below - they will be quite enough to recharge with vitamins. And if you like the salad from the first greens so much that you become interested in wild plants, then it’s worth studying botany, stocking up on atlases and making friends with experts.

With a high degree of probability you will come across common snot- our least favorite weed. Look at it with different eyes: it removes salts from the body, treats gout, kidney and gall bladder diseases, strengthens the walls of blood vessels, contains ascorbic acid and other useful substances. So feel free to add this wonderful “weed” to your salad.

Nettle It has been tested by many as food; cabbage soup is often cooked from it. Young spring leaves contain a lot of ascorbic acid (the amount decreases in summer), carotene, vitamin K, B 2, magnesium and calcium.

Add leaves to the salad as a spice Angelica officinalis (angelica). They contain ascorbic acid, calcium and phosphorus, help with stomach colic, bloating, and improve heart function.

To prevent the salad from being bland, add young leaves. common spadefoot spadefoot (garlic spade). In various dishes, it can easily replace garlic and mustard.

Creeping creature often planted in flower beds, but its leaves are also suitable for a salad of first greens.

The following components of the first green salad are also aromatic. These are different bows(bearish and victorious, which are called wild garlic) and their relative - yellow goose onion.

Young leaves are edible and palatable mallow- both species (neglected mallow, low mallow) and garden varieties (the leaves of the latter are either boiled or very finely chopped, because their pubescence is somewhat harsh). As a medicinal plant, mallows are used for colds and intestinal diseases, and in salads as leafy and spinach greens.

Another garden plant that can be safely added to a spring salad of the first greens is day-lily. Young leaves taste like onions, but they are not spicy, but slightly sweet.

Flowers coltsfoot appear very first in the middle zone, they can be found almost everywhere. Coltsfoot flowers contain large amounts of carotene.

Flowers daisies- a classic English wild salad. They can be chopped and mixed with the rest of the salad or left for decoration.

Leaves begin to grow from late April to early May. lungworts. They are used for salads all summer, because... throughout the season, old leaves die off and new ones appear - soft and tasty (old ones are also edible, but a little tough).

Of course, you just need to add the first greens to the salad dandelions- first leaves or inflorescences.

Young leaves of trees, young earrings, for example, hazel.

When all the first greens and flowers have been collected, they are thoroughly washed and cut as small as possible. They usually salt it to taste and only after putting the salad on plates: if you salt it during cooking, the greens will give juice and the salad will be liquid and less tasty. Season as desired - butter, mayonnaise, sour cream, homemade sauces.

In the spring, at the height of vitamin deficiency, we run to the stores for fresh fruits and vegetables, forgetting about the storehouse of vitamins, which is literally just a stone's throw away. Dandelions, nettles, wild garlic and many other inconspicuous plants not only contain essential nutrients, but are also exceptionally tasty. When used skillfully, they make excellent salads, side dishes, and soups. Even nettle, so hated by everyone in childhood, when handled correctly, turns into the most delicate puree, a nutritious soup. In order for dishes to come out truly fresh and wild, the leaves of wild herbs need to be picked when they are still very young.
Spring herbs and leaves contain many vitamins and microelements. Adding them to salads is beneficial, and in exceptional cases they can serve as food in themselves, restoring energy resources. Nettle and dandelion juice helps improve metabolism in the body, enhances digestion, activates kidney function, and reduces toxins, which is especially important in the post-winter period. In addition, nettle juice relieves fatigue and lethargy.
Dandelion soup (dietary, low-calorie)
Dandelion flowers (yellow) - 20 pcs.,
carrots - 3 pcs.,
white cabbage - 1/2 head (about 300 g),
beets - 3 pcs.,
fresh cucumbers - 3 pcs.,
water - 2 l,
citric acid - to taste,
sour cream - 1/2 cup,
parsley and dill to taste.
Wash the beets and carrots, peel and grate them, chop the cabbage into strips, cut the cucumbers into slices. Remove dandelion flowers from the receptacle and wash. Place vegetables, a little citric acid in salted boiling water and bring everything to a boil. Then add cabbage. Cool the finished soup. Place cucumber slices and chopped herbs on a plate and pour in the soup, sprinkle with dandelion on top. Serve with sour cream.
French spring dandelion salad
Young dandelion leaves - 300 g,
lard -125 g,
stale loaf - 2 slices,
onions - 2 heads,
garlic - 2 cloves,
vinegar infused with herbs - 3 tablespoons,
sugar - a pinch
mustard - 1 teaspoon,
vegetable oil - 4 tablespoons,
salt,
ground black pepper.
Peel the dandelion leaves, rinse and dry. Cut the lard into thin strips and melt over moderate heat. Place the cracklings and cool.
Cut the loaf into small cubes and fry in rendered fat until crispy. Finely chop the onion and garlic and combine with the loaf.
Mix vinegar with sugar, salt, pepper and mustard, then add oil drop by drop and whisk until smooth.
Place dandelion leaves on a plate and pour over the sauce. Quickly heat the cracklings again and place them on top along with the onion-garlic mixture and loaf cubes. Serve the salad immediately.
Salad "Sunny Dandelion"
Potatoes - 2 tubers,
fresh white cabbage - 200 g,
canned corn - 1 can,
boiled egg - 4 pcs.,
boiled pork - 100 g,
sausage cheese - 50 g,
apples - 1 pc.,
garlic - 2 cloves,
mayonnaise - 4 tbsp. spoons.
Cool the boiled potatoes, peel them, cut into small cubes. Cut the boiled pork, sausage cheese into small slices, cabbage into checkers, finely chop the egg white. Peel the apple, remove the core, cut into cubes. Chop the garlic. Fold the corn to drain.
Combine all ingredients except corn, season with mayonnaise, mix.
Place the salad in a heap on a dish, place the corn in a ring around it, and sprinkle the salad with finely grated yolks on top of the salad.
Nettle salad with nuts
2 cups crushed nettle leaves,
1 yolk of a hard-boiled egg,
3 tbsp. spoons of chopped nuts,
1 tbsp. spoon of lemon juice,
1 tbsp. a spoonful of finely chopped green onions.
Pour boiling water over young nettle leaves and hold in it for 2-3 minutes, drain in a colander, let the water drain, then chop and place in a salad bowl.
Crush the walnut kernels, dilute with nettle infusion to the consistency of thick sour cream, add juice from half a lemon, mix and season the nettle with the resulting mixture. Sprinkle green onions and chopped yolk on top.
Dandelion salad with vegetables and peppers
200 g dandelion leaves,
3 eggs,
1 large carrot,
100 g parsley,
1-2 sweet peppers,
3 tablespoons chopped nuts,
1-2 medium tomatoes,
1 lemon,
2 cloves of garlic,
3 tablespoons vegetable oil,
1 tablespoon apple cider vinegar,
salt, ground black pepper to taste.
Finely chop the dandelion leaves, add salt and pepper. Add carrots grated on a coarse grater, bell peppers and tomatoes, cut into slices, chopped walnut kernels, boiled eggs, lemon, garlic, parsley. Then mix everything, season with vegetable oil mixed with apple cider vinegar. Decorate the salad with sliced ​​vegetables.
Nettle soup with melted butter and herbs
500 g nettles,
4 eggs,
1 carrot,
300 g potatoes,
1 onion,
1 tbsp. spoon of chopped greens,
80 g ghee,
150 g sour cream,
salt to taste.
Chop the onion, carrots and boiled eggs, put in a saucepan, add oil, salt and 1 glass of water. Cover with a lid and simmer over low heat. When the water has evaporated and only the oil remains, add boiled and pureed nettle along with the broth, add 5-6 bowls of water, boil for 15 minutes, then add peeled and diced potatoes, add salt. Cook the soup until the potatoes are ready. Remove from heat and add chopped herbs. Serve soup with sour cream.
You can also make soup from sorrel, spinach or lettuce.
Salad "Sunny"
1 cucumber
10-15 coltsfoot flowers,
1 tbsp. sunflower seeds.
For refueling:
1 tbsp. olive oil,
1 tsp wine vinegar,
1 tsp mustard,
1 tsp honey,
1 tsp soy sauce.
Rinse the flowers in cold water and dry. Cut the cucumber into thin slices along with the skin. Mix the dressing ingredients into a homogeneous emulsion,
Pour over the salad and sprinkle with seeds.
Wild garlic salad with cucumber and sour cream
Cheremsha,
sour cream,
cucumber,
egg,
cottage cheese (optional).
Chop the wild garlic leaves, add salt to taste and add more sour cream. You can prepare a salad of wild garlic and fresh cucumber with the addition of hard-boiled eggs. You can add cottage cheese if you wish. Dress any salad only with sour cream, it prevents stomach irritation from the spicy herb.
Potato soup with wild garlic
Potatoes - 75 g,
carrots - 10 g,
onions - 10 g,
margarine - 10 g,
wild garlic - 75 g,
meat broth or water - 320 g,
salt, spices.
Place diced potatoes into boiling broth or water, cook for 10-15 minutes, add sautéed carrots and onions. 7-10 minutes before the end of cooking, add finely chopped wild garlic.
("Secrets of your health" No. 4 2012)