Recipes: 5 vitamin salads

By the end of winter, summer stock of vitamins and energy is coming to an end. It begins beriberi, which is extremely negative impact on our physical and psychological condition. We offer you a delicious way to deal with this problem. Here are five recipes vitamin salads!

1. Salad with cabbage and sweet pepper

Ingredients

• ½ head of cabbage;
• 2-3 small cucumber;
• 1 large carrot;
• 1 celery;
• 1 ½ bell pepper;
• 1 apple;
• green onions, dill, parsley;
• 2-3 tablespoons sunflower oil;
• 1 tablespoon of apple cider vinegar;
• 1 teaspoon of sugar;
• salt and pepper to taste.

preparation

Shinkuete cabbage, mnote, quite a bit of salt to stand up and gives to out excess water. The greens are crushed, all the other vegetables cut into thin strips. Merges with cabbage excess water and add to it in a bowl of sliced ​​vegetables and herbs.

Sugar add vinegar, stir well until completely dissolved, pour sunflower oil. Add the dressing to the salad. Well stirred, add salt and pepper to taste.

2. Salad with pumpkin, feta and beetroot

Ingredients

Salad:

• 4 cups lettuce (any);
• 2 medium carrots;
• 1 cup baked pumpkin;
• ½ cup baked beets;
• ½ cup feta cheese;
• ½ cup chopped walnuts.

Filling:

• 3 tablespoons olive oil;
• 1 tablespoon of apple cider vinegar;
• 1 tablespoon lemon juice;
• 1 teaspoon Dijon mustard;
• 1 teaspoon of honey;
• salt and pepper to taste.

preparation

Beets wash, cut in half, add salt, pepper, daubed olive oil and wrapped in foil. Sending in this form in a preheated 220 degree oven for 40 minutes. In order to check whether the beets is ready, it can be pierced with a toothpick. If the toothpick is easy, therefore, vegetable ready.

Pumpkin can be baked separately, but you can, along with beets, just before it will need to get out of the oven. Cut the pumpkin in half, if it is small or ASSUME couple of slices, add salt and pepper to taste, coated with olive oil on a baking sheet and send in a preheated oven.

Prepared vegetables cut into small cubes and put in a bowl. Then add them lettuce, carrots, nuts and pieces of feta.

Good mix all the ingredients for the filling, add them to the salad and very gently stirred.

3. Salad with Pomegranate and apples

Ingredients

Salad:

• 1 cup raw sunflower seeds;
• 2 tablespoons balsamic vinegar;
• 1 tablespoon honey;
• 4 cups lettuce (any);
• 2 cup of Brussels sprouts;
• 1 peeled apple;
• ¾ cup of pomegranate seeds.

Filling:

• 3 tablespoons balsamic vinegar;
• 3 tablespoons olive oil;
• 1 teaspoon maple syrup or honey;
• 1 teaspoon Dijon mustard;
• a pinch of salt and pepper.

preparation

In a preheated dry pan with a thick bottom shell out sunflower seeds and dried, stirring constantly, for 1-2 minutes. Then add to the balsamic vinegar and stir vigorously. When part vinegar absorbed into the seeds, and some will evaporate, add honey and well stirred again for 1-2 minutes. We spread ready seeds from the pan and give them cool.

Apple, lettuce and sprouts, cut into thin strips, put in a bowl and mix. all the ingredients are mixed in a separate bowl for refueling and add to the salad. Again everything thoroughly and lay out top seeds pomegranate and sunflower.

4. Salad with oranges, arugula and pumpkin seeds

Ingredients

Salad:

• 2 cups arugula;
• 1 grapefruit;
• 1 orange;
• 1 tangerine;
• 2 tablespoons pumpkin seeds;
• a pinch of sea salt.

Filling:

• 1 tablespoon olive oil;
• 2 ½ tablespoons orange juice;
• a pinch of salt and pepper;
• ½ tablespoon of apple cider vinegar;
• ⅛ teaspoon of honey.

preparation

Mix all the ingredients for the filling in a small bowl until smooth.

In a large salad bowl, mix 1 tablespoon salad dressing with arugula. Try and if you think it necessary, add a little more filling to your liking.

Before serving to evenly distribute citrus, cut into thin slices, on a bed of arugula, sprinkle with pumpkin seeds and, if you like, add a little sea salt.

5. Salad of apples, arugula and goat cheese

Ingredients

• ½ cup almonds;
• 1 tablespoon lemon juice;
• 3 tablespoons walnut oil;
• 1 teaspoon of honey;
• 1 teaspoon grated ginger root;
• 1 large apple;
• ½ cup fresh orange juice;
• 120 g of rocket;
• 90 g soft goat cheese;
• ⅓ cup pomegranate seeds;
• ground black pepper.

preparation

Preheat the frying pan and dried on it for about 5 minutes until golden brown almonds. You put aside and gives cool.

In a small bowl mix the walnut oil with lemon juice, then add honey and grated ginger root and then mixed well. Apple cut into thin slices, lay in a shallow bowl and pour orange juice.

In the bowl lay out arugula, add to the pieces of goat cheese, apple slices, crushed almonds and pomegranate seeds. Pour salad dressing, add black pepper and mixed well.

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