Fresh vegetable salad recipe without mayonnaise. Vegetable salads without mayonnaise

There are a great many salad recipes, simple and tasty, puff and complex, with meat, fish, mushrooms. But salads without mayonnaise, light and low-calorie, are especially popular. You will also find such recipes with photos in our section, and you can cook these simple, tasty and healthy dishes at home.

Salads without mayonnaise are often prepared by those who follow their figure, eat right, because it is clear that there is nothing useful in mayonnaise. Such dishes are usually seasoned with more healthy sauces based on olive oil, lemon juice, ground flax seeds, sesame seeds, and so on. Almost all vegetable salads benefit greatly from these light dressings, which promote digestion and are healthy.

Often people are looking for salads without mayonnaise on the festive table, especially if there are most women, children and the elderly at the table. As an addition to hearty second courses, meat and fish cuts, such light salads do not overload the stomach and do not create discomfort after a feast.

In our section you will also find recipes for simple and tasty salads without mayonnaise for the New Year's table - after all, it usually contains many different satisfying goodies that are in abundance and so heavy on the stomach, where else can you add complex puff mayonnaise salads to them. Dressing is especially good for such salads: lemon juice is squeezed out, olive oil is poured into it, dried oregano is poured in, garlic can be squeezed out if desired, capers can be added, and you get a healthy and tasty dressing for any light salad.

Look in the recipe section for a salad with chicken breast, green peas and baked peppers, an option with tomatoes, eggs and cucumber, delicious mushroom salads that do not contain mayonnaise, but only healthy dressings, with the addition of nuts, sesame seeds and cheese, etc.

For the festive table, you can prepare a salad with seafood, which includes salmon and shrimp, it is seasoned with soy sauce combined with olive oil. Healthy, tasty and easy on the stomach. You can also prepare a delicious salad with cottage cheese and chicken meat by adding lettuce leaves and green onion feathers to it. It will be good to put a mushroom salad with Beijing cabbage and carrots on the table and season it with olive oil. Delicious, simple and low in calories.

Also, a series of salads without mayonnaise includes dishes with pickled mushrooms, green onions, tomatoes, basil and parsley, cilantro gives some piquancy, try these options, and you will understand that they are much better and healthier, do not overload the stomach and comfort in use.
Salads can also be dressed with sour cream or sour cream sauces, to which mustard, lemon juice, garlic, and olive oil are added. It turns out spicy, low-calorie, and more useful than with mayonnaise.

You can make a very light and tasty salad with arugula, feta cheese, shrimp and an apple, you get a healthy light dish that diversifies the table and will please guests. All these options are good for the festive table, because they go well with other dishes on the table, and guests will not suffer from indigestion after your plentiful feast. And after all, any hostess always wants to feed the guests hearty and tasty. Happy and healthy cooking!

Summer is the time for fresh vegetables. And we try to eat vegetables for future use. The best option to use fresh vegetables is to make a salad out of them: it will be both tasty and healthy. In this article, I have collected 9 great salad recipes without mayonnaise. Here you will find vegetable, meat, chicken, mushroom, egg, and fish salads. I think everyone will definitely find a recipe that the whole family will appreciate. All salads from this selection are easy to prepare, but very tasty. I wish you all bon appetit!

I also look forward to your comments on which salad you liked the most. And if you need a recipe for salads for the holiday table, be sure to check out this page.

I didn’t include it in this article either, since their recipes are already on the site. Just click on active links and read them in separate articles.

"Prague" - dietary salad without mayonnaise

This salad is non-caloric (141 kcal per 100 gr.), but at the same time quite satisfying, since it includes chicken and eggs. If you're looking to lose weight or just control your weight, this salad is perfect for a light dinner. It already contains all the necessary ingredients for a full meal: protein, fiber, healthy fat.

What about carbs, you ask? Carbohydrates are needed in the morning, so if you eat such a salad for lunch, be sure to make a side dish for it (porridge, durum pasta, legumes). This salad is suitable for those people who eat right and take care of their health. Let's start cooking.

Ingredients:

• boiled chicken fillet - 200 gr.
• fresh cucumber - 180 gr.
• boiled eggs - 3-4 pcs. (depending on size)
• raw carrots - 30-40 gr.
• green onions - 20 gr.
• Refueling:
• yolk - 1 pc. (taken from one boiled egg)
• mustard with whole grains - 1 tsp Can be replaced with regular mustard - 0.5 tsp.
• extra virgin olive oil - 3 tbsp
• salt, black pepper - to taste

Step-by-step preparation of a delicious salad without mayonnaise.

1. First you need to boil the chicken and eggs. To make the chicken breast juicy, soft and not hard, you need to put it in boiling water. When the meat is placed in hot water, the protein in the upper layers quickly coagulates, thus clogging the juice inside. And the meat will not be dry. Do not salt the chicken before cooking, just to keep the juiciness. But you can add spices to the water: allspice peas and others to taste. Boil for 25-30 minutes, salt for 5 minutes until done.

2. Pour eggs with cold water and cook for 8-10 minutes after boiling water. So the yolk will be cool.

3. Cut the boiled chicken into cubes or strips, put in a salad bowl. Cucumbers cut in the same way and send to the chicken.

4. Remove the yolk from one egg and put it in a bowl. Cut the remaining eggs into cubes or pass through an egg cutter. Cut the carrots into thin strips with a vegetable peeler. Finely chop the green onion, but do not put it with other products.

5. Now it remains to prepare the dressing. Rub the yolk with mustard, salt and black pepper. Add olive oil and mix everything well. Put the finished dressing in a salad bowl and mix with the main ingredients. Sprinkle the salad with green onions and you're good to go. The onion is not mixed with the rest of the products so that it does not let the juice in and the salad does not become bitter.

6. The salad turns out to be healthy, tasty, satisfying and easy to prepare. Bon appetit!

Salad "Tbilisi" with red beans and meat

This salad is very hearty, it will do for a second course. Add fresh vegetables to it and you get a balanced lunch or dinner. In this salad, meat and beans, that is, vegetable and animal protein, get along very well, which is very good for health.

Ingredients:

• boiled meat - 300 gr. (take any meat you like. Preferably low-fat)
• canned red beans - 1 can
• walnuts - 50 gr.
• bell pepper - 1 pc. large
• red lettuce - 1 pc.
• garlic - 3 cloves
• lemon juice - 1 tbsp
• vegetable oil of the first pressing - 3 tbsp.
• cilantro or other herbs to taste
• salt, pepper, suneli hops - to taste
• pomegranate - for decoration

How to prepare meat salad.

1. First, boil the meat. To make the meat tasty, put it in boiling water, and salt it 10 minutes before it is ready.

2. Peel the Bulgarian pepper from seeds and cut into strips. Cut lettuce into quarter rings.

3. Cut the finished meat into strips. Chop the walnuts with a knife. Do not grind them into crumbs in a blender, in this salad they should be in small pieces.

4. Finely chop the garlic with a knife or pass through a press. Wash greens, pat dry with paper towels and chop finely.

5. Combine all the ingredients in a salad bowl, do not forget to add the beans from the jar, after draining the liquid. Season the salad with lemon juice and olive (or other) oil, also salt, pepper, put suneli hops to taste. If you do not like spicy, then do not get carried away with this spice. Mix all ingredients. You can sprinkle pomegranate seeds on top.

This is such a bright and satisfying salad that will look good on the festive table.

Korean eggplant salad (spicy)

For those who love spicy, there is an excellent recipe for vegetable salad, in which eggplant plays the main role. So I recommend preparing such a bright and tasty salad in the season of vegetables. To make the salad really tasty, you need to let it stand to marinate for several hours. Therefore, prepare it in advance.

For the salad you will need:

• eggplant - 600 gr.
• sweet pepper of different colors - 150 gr.
• carrots - 2 pcs. medium
• onion - 1 pc.
• garlic - 4-5 cloves
• hot red pepper - 1/5 pc.
• coriander - 1 tsp
• ground pepper - 0.5 tsp
• sesame seeds - 1 tbsp
• rice vinegar (wine, apple, table) - 1 tbsp.
• soy sauce - 2 tbsp.
• honey - 1 tbsp.
• vegetable oil for frying - 80 ml
• salt - 1 tbsp.
• greens (parsley, cilantro) - 4 tbsp.

Korean salad recipe.

1. You need to start the salad with the preparation of eggplant. Wash the eggplant and cut in half lengthwise. Then cut in half crosswise. Now cut each piece into long strips so that each piece has a skin. Put the chopped eggplants in a colander, which you place in a bowl. Salt the eggplant and mix well, pressing down a little. Our task is to get rid of excess juice that will flow into the substituted bowl.

2. Cover the eggplants with a plate, pressing down a little. Leave the vegetables for 1-2 hours.

3. After 2 hours, the eggplant will release juice. Put a paper towel on a plate, lay out the eggplants, blot well on top with another towel to dehydrate the vegetables as much as possible. Sometimes eggplants are squeezed by hand, but this way juiciness and vitamins are lost.

4. While the eggplant is salting, prepare the rest of the vegetables. Grate carrots for Korean carrots. If there is no such grater, then cut into very thin strips. Sweet pepper cut into strips. Peppers of different colors will look beautiful in a salad. Cut the onion into half rings, finely chop the garlic and herbs.

5. Cut hot red pepper into squares. Take the amount of hot pepper to taste. Perhaps in your family someone does not like spicy, and someone, on the contrary, loves it very much. In this case, hot peppers can be put in portions.

6. Heat the pan very well so that heat comes from it. Pour in the frying oil. Lay the eggplant again on a paper towel and wring it out a little with your hand. Eggplants that have lost their juice quite well take much less oil when fried.

7. Fry eggplant over high heat for 2-3 minutes until golden brown. Place the eggplants in the pan in a single layer, so you will most likely need to make 2 bookmarks. The eggplants will turn out half cooked, as it should be. Then they are still marinated.

8. Put the eggplant in a salad bowl. Pour a little vegetable oil into a preheated pan, put ground coriander and black pepper in the oil. Add chopped hot peppers to them. Fry a little and add onion to them. Sauté the onion over high heat for 1 minute to soften slightly. You don't need to fry it. Add the carrots to the onions, stir and fry for 1 more minute.

9. Onions with carrots only need to be soaked in spice aromas and softened a little. You do not need to fry them, they will also marinate later.

10. Now put all the ingredients in a salad bowl: eggplant, carrots with onions, sweet peppers, garlic (to taste), herbs, toasted sesame seeds. Dress the salad with vinegar, honey and soy sauce. Stir and taste for salt and spices. Add vinegar, soy sauce, salt and pepper as needed. Cover the salad with a plate, press down a little and refrigerate for several hours (minimum 4) to marinate.

11. Here is such an elegant, fragrant and tasty salad. Suitable as an appetizer on the festive table or a vegetable salad for dinner. Do not be lazy to cook and you will not regret it.

"Adam and Eve" - ​​original salad with chicken

Almost everyone will love this salad. It is nutritious, tasty and healthy. This salad has an original dressing that is very easy to make. You can change the amount of ingredients to your taste.

For two servings of salad you will need:

• chicken fillet - 100-120 gr.
• Beijing cabbage - 100-130 gr.
• fresh tomato - 100 gr.
• bell pepper - 100 gr.
• cheese - 100 gr.
• finely chopped greens or dried green adjika - 2 tbsp.

Refueling:

• boiled yolks - 3 pcs.
• mustard - 1 tsp
• vegetable oil - 60 gr.
• ketchup - 30-50 gr.
• salt - 2 gr.

Toast:

• white bread - 4 slices
• sweet paprika - 1.5 tsp
• dried garlic - 1 tsp
• vegetable oil - 2-3 tbsp.
• salt - to taste

How to make delicious chicken salad.

1. First you need to cook croutons. To make them fragrant, dry them with spices. To do this, mix salt, sweet paprika, dried garlic in a bowl. Cut off the crusts of the bread and cut the flesh into small cubes. Mix bread with spices in a bowl. Now pour in vegetable oil and mix thoroughly again.

2. Put the croutons in a baking dish. Preheat the oven to 160 degrees. Dry the bread for 10 minutes until crispy, cool.

3. Cut off the white fleshy part of Beijing cabbage. All you need for this salad is greens. Chop the leaves into thin strips.

4. Bulgarian pepper also cut into thin strips, put in a salad bowl with cabbage. Cut the tomato into 4 pieces, remove the seeds with a spoon. Cut the fleshy walls of the tomato into strips, add to the rest of the chopped vegetables.

5. Chicken fillet should be fried with spices until tender. Wash the fillet, dry with paper towels, rub with salt and pepper (or use chicken seasoning). Put the meat in a well-heated pan with a little oil. Fry over medium heat on both sides until done.

6. Cut the finished chicken into thin strips.

7. Cut the cheese into small cubes. Roll each piece in dry green adjika or dried herbs. Cheese is not mixed with salad, but is laid out on top along with crackers.

8. Now it remains to prepare the dressing. Mash the yolks with a spoon, add mustard and salt, mix again.

9. Pour vegetable oil into the yolks in small portions and mix until a homogeneous thick mass is obtained. At the end, put the ketchup in the dressing and mix everything well.

10. Mix chicken and vegetables in a salad bowl, put on a serving plate. Top with dressing. Also put cheese slices and croutons on top. Serve immediately. It turns out delicious, beautiful and healthy salad.

"Norwegian" salad with herring

Salad with salted herring and brown bread is a great option for a festive table and for every day. All products in the salad are combined perfectly, it turns out a very harmonious taste.

Ingredients:

• herring fillet - 2 pcs. (1 whole fish)
• sweet and sour apple - 1 pc. large
• hard cheese - 100 gr.
• rye bread - 200 gr.
• green onions - 5 feathers

For refueling:

• vegetable oil - 3 tbsp.
• vinegar - 1 tsp
• mustard - 1 tsp

How to prepare fish salad.

1. Cut the bread into cubes and fry in vegetable oil until golden brown. You can make croutons in the oven, as in the previous recipe.

2. Cut the herring fillet lengthwise and then into cubes.

3. Cut the apple into small cubes. Chop the green onion too. Put all the ingredients in a salad bowl (and croutons too).

4. Prepare the dressing: mix vegetable oil, vinegar and mustard in a bowl. Salad will be more useful if the vinegar is natural (wine, balsamic, apple). Pour dressing over salad and mix well.

5. Put the finished salad on a serving dish and sprinkle with grated hard cheese on top. Serve to the table and delight loved ones with a delicious dinner.

Pickled Mushroom Salad

This is a light salad with mushrooms and vegetables, which is seasoned with vegetable oil. You can eat at least every day, as long as there are fresh vegetables.

Ingredients:

• pickled mushrooms - 200 gr.
• sweet pepper - 1 pc. large
• tomatoes - 2 pcs. medium
• lettuce or onion - 1 pc. average
• dill greens - bunch
• vegetable oil - 3 tbsp.

How to make mushroom salad.

1. Cut the onion into half rings. Pour in boiling water to remove bitterness. Leave the onion in boiling water for 10 minutes, then drain the water. Remove the stalk and seeds from the pepper, cut into strips and put in a salad bowl.

2. Cut the tomatoes into slices, put them to the pepper. Salt and stir these vegetables. In a salad bowl, add pickled mushrooms (if they are very sour, rinse them first in cold water), scalded onions, finely chopped dill. Drizzle the salad with oil and toss.

Bon Appetit everyone!

Egg salad with green onions and sour cream

The combination of boiled eggs and green onions is a classic. And if you add cucumber to them, you get a very fresh taste. Despite the simple composition, this salad is very popular and tasty.

Ingredients:

• hard-boiled eggs - 6 pcs.
• fresh cucumbers - 3 pcs. medium
• green onions - large bunch
• sour cream - 3 tbsp
• salt - to taste

How to make a summer salad.

1. Finely chop the green onion. There should be a lot of onions in this salad, it will not be bitter, but will give a good taste.

2. Cut the cucumbers into half slices or in your favorite way. Cut the eggs into cubes. Place all ingredients in a salad bowl.

3. Salt and season with sour cream. Mix and you can serve.

Salad "Beauty" with chicken

This is a beautiful salad with vegetables, apple and boiled chicken. Just a storehouse of vitamins and nutrients. The salad is dressed with cold-pressed olive oil. It turns out bright, fresh, healthy and always tasty.

Ingredients:

• chicken fillet - 1 pc.
• bell pepper - 1 pc.
• apple - 1 pc.
• carrots - 1 pc.
• lettuce leaves - 100 gr.
• lemon juice, salt, pepper - to taste
• extra virgin olive oil - 50 gr.
• flax seeds - to taste

Cooking:

1. Chicken fillet must be boiled until tender. To make the chicken juicy, throw it only in boiling water. Salt 5 minutes before done. During cooking, you can add spices to the water for flavor: allspice, bay leaf. Cool the boiled chicken and cut into small cubes, pour into a salad bowl.

2. Wash the bell pepper, cut in half and remove the seeds. Cut into strips and add to the chicken.

3. Grate peeled carrots for (for beautiful straws) or on a regular grater.

4. Peel the apple, remove the seed box and cut into cubes. Pour over the rest of the ingredients.

5. The apple must be sprinkled with lemon juice so that it does not darken and spoil the overall picture.

6. Wash lettuce leaves, dry and tear with your hands into medium pieces. It is customary to pick lettuce leaves, not cut them. It is believed that more vitamins remain in them when there is no contact with the metal.

7. Salt and pepper to taste, season with olive oil. Stir gently to avoid crushing the leaves and vegetables. It is better to mix with two spoons.

8. Put the salad on a presentation plate and sprinkle with flaxseed - the best vegetable source of omega-3 polyunsaturated fatty acids. Instead of flax, you can sprinkle with sesame seeds if you like.

9. Serve this light salad to the table and enjoy aesthetic and gustatory pleasure.

Salad "Rendezvous" - a simple summer salad

This salad is prepared as simply and quickly as possible. In 5 minutes you get a good addition to the main course. Be sure to cook during the season of fresh vegetables.

Ingredients:

• fresh tomatoes - 2 pcs.
• fresh cucumbers - 3 pcs.
• hard cheese - 150 gr. (you can suluguni or cheese)
• sweet corn - 150 gr.
• green onions - 2 feathers
• black pepper, salt - to taste
• vegetable oil for dressing (preferably unrefined)

Cooking:

1. Cucumbers and tomatoes cut into medium cubes, put in a salad bowl.

2. Cheese is also cut into small cubes.

3. Drain the liquid from the can of corn. Add corn to salad.

4. Cut a couple of green onion feathers. Salt, pepper and season the salad with the oil you use for salads. Stir and the salad is ready. Very fast and tasty, unexpected guests will be happy.

In contact with

You may need snacks without mayonnaise if you are on a diet, watch your diet, or do not like mayonnaise. As you know, one of the most low-calorie and healthy snacks without mayonnaise. Mayonnaise-free salad recipes often use balsamic vinegar-based salad dressing.

Many healthy vegetable salads are seasoned with corn, mustard, or other vegetable oils. Asian salads without mayonnaise are seasoned with soy sauce.

Festive Appetizer: Fresh Breeze Salad

For tartlets:

• flour - 1 tbsp. (+25 gr. for powder)
• butter - 160 gr
• egg - 1 pc.
• pinch of salt

For salad number 1

• cod liver - 1 jar
• fresh cucumber - 0.5 pcs
• hard cheese - 50 gr

For salad number 2

• canned pineapple - 0.1 kg
• hard cheese - 50 gr
• crab sticks - 3 pcs
• yogurt - 30 gr
• garlic - 1 clove
• lettuce

Let's start cooking

1. Ready for tartlets. Pour dry ingredients (flour, salt) into a bowl and mix. Cut the butter into cubes and add to the flour mixture, rub everything thoroughly with your hands. Then we drive in the egg and knead a dense, elastic dough.
2. We start working with the test right away. We roll it into a layer and cut out round blanks. We spread them in molds and put in an oven preheated to 200 degrees for 10 minutes. We immediately take out the finished baskets from the molds and leave to cool.
3. Let's prepare the first salad. Place cod liver oil in a bowl. Knead it with a fork. Grate the cheese and add to the bowl with the liver. We cut the cucumber into cubes and send it to the rest of the products. We mix everything.
4. Let's prepare the second salad. Cut pineapple, cheese and crab sticks into small cubes, add yogurt and squeeze peeled garlic through a press. We mix everything thoroughly.
5. We form a snack. We take a basket, put a piece of green salad in it and spread the salad. We do this with all baskets.

Appetizer with ham and pineapple

Ingredients:

• 10 slices of ham
• 10 slices canned pineapple
• 5 potatoes
• a bunch of green onions
• parsley
• 100 g butter
• 1-2 garlic cloves
• ground black pepper and salt - to your taste
• 3 art. tablespoons olive oil for frying

Cooking method:

1. We need butter softened, so we will take care to put it on the table in advance.
2. Peeled garlic is crushed or passed through a press - and mixed with butter. Mix in the chopped parsley as well.
3. Peel the potatoes, wash, dry thoroughly, cut in half lengthwise. On the protruding side on the halves, we will make - across - several deep cuts.
4. We cover the form or baking sheet with a large sheet of foil. Lay the potato halves on top, cut side down.
5. Salt and pepper potatoes, spread with cooked butter with garlic and herbs - and cover with foil, connecting the edges. If desired, you can bake the potatoes on the wire rack, wrapping the halves individually or in pairs with foil.
6. We put the form in the oven at 200 °, bake from 40 minutes to an hour - this is who has what kind of oven.
   Remove the pineapple slices from the jar and pat dry.
7. Heat the olive oil in a frying pan and fry the ham slices on both sides.
8. Having taken out the ham, fry the pineapple mugs in the same pan - also on both sides.
9. When all this wealth has cooled down a bit - put pineapple slices on a dish, ham on them, and on top - ruddy halves of potatoes cut up. Sprinkle with chopped green onions.
10. Family - or guests - are already moaning at the smell.

Meat snack

Meatloaf with apples is a great choice for a festive feast or for a family dinner. The dish turns out to be very tasty, fragrant, juicy, so take your time and treat your loved ones with minced meat roll with apples.

Ingredients:

• 700 g pork (pulp),
• 0.3 cups beef broth or water
• 2 tablespoons of vegetable oil,
• 15 grams of parsley or cilantro,
• 1 slice of white bread
• milk,
• ground black pepper,
• salt to taste.

Roll filling:

• 2-3 apples
• 1.5-2 tablespoons of mayonnaise,
• ground black pepper,
• salt to taste.

Cooking method:

1. To prepare the roll, wash the meat with cold water and dry it. Then pass through a meat grinder with a fine grate twice, along with a slice of white bread soaked in milk and squeezed out.
2. Salt and pepper to taste and mix well. Lay out the minced meat for the roll in a layer 1.5 cm thick on wet gauze.
3. Prepare the filling for the roll as follows: wash the apples, peel and core with seeds. Prepared apples cut into small cubes, salt, pepper, add herbs and season with mayonnaise.
4. Put the prepared stuffing for the roll on the layer of minced meat. Carefully pulling up the gauze on one side, roll up the layer of minced meat with the filling in the form of a roll.
5. In a deep frying pan or thick-walled saucepan, heat vegetable oil and fry the roll on both sides until golden brown. Put the dish with the roll in the oven preheated to 170 ° C, pour in the meat broth or water and bake the roll until cooked (25-30 minutes). 5-7 minutes before readiness, put washed and dried parsley tied in a bunch to the roll.
6. Put the finished roll on a dish, cut into portions, decorate and serve to the festive table.

Pickled cucumber appetizer

Ingredients:

• cups of sugar
• 1/2 cup apple cider vinegar
• 3 tablespoons mirin
• 1 tablespoon salt, preferably sea or kosher
• 5 Japanese cucumbers or 2 English cucumbers
• 8 shiso leaves (or basil substitute)

Cooking method:

1. Place sugar, vinegar, mirin and salt in a non-reactive bowl. Whisk until sugar and salt dissolve.
2. Slice the cucumbers as long as you can. (To seed or not is up to you and what you find on the market. With skinny Japanese tsukami or the English version, you should be fine without removing the seeds.)
3. Gather schizo leaves like a deck of cards, roll into a tube and piece, chiffon-style, as with basil.
4. Add the cucumbers and sizo to the marinade and stir. Try to cover the vegetables with the marinade. It's okay if the liquid doesn't submerge the cucumbers. They will collapse and shrink as they marinate.
5. Place the mixture in the refrigerator and marinate for at least 4 hours. Blend a couple of times if you can, but it's okay if you don't. Once they are pointed in the right direction, cucumbers tend to take care of themselves.
6. Serve, icy cold from the refrigerator, if you can.

Appetizer with mushroom filling without mayonnaise

Ingredients:

• wheat flour 200 g
• chicken egg 2 pcs.
• milk 500 ml
• sunflower oil 50 ml
• baking powder
• champignon mushrooms 500 g
• onion 2 pcs.
• melted cheese "creamy" 100 g
• pepper
• greenery
• bow feathers

Cooking:

1. Sift the flour, add salt and baking powder to it.
2. In a bowl where you will prepare the dough, break 2 eggs and 1/2 milk. Whisk until smooth.
3. Continuing to beat, we begin to carefully add a dry mixture of flour, salt and baking powder. We mix everything until a homogeneous mass without lumps.
4. Once this is achieved, add the remaining milk and 1/2 sunflower oil and beat well.
5. Lubricate the pan with sunflower oil (I do this with a silicone brush) and heat the pan well. We fry our pancakes on both sides. Pancakes are ready!
6. Wash the greens and onion feathers well, carefully lay them on a towel. While the main filling is being prepared, the greens will dry well.
7. Rinse the mushrooms thoroughly and dry a little (if you forgot to do this before starting to cook the dough).
8. Slice the mushrooms very finely.
9. Grease a frying pan with oil and heat it up. Throw mushrooms into it. Cover with a lid and simmer over low heat. Don't forget to stir.
10. While the mushrooms are simmering, prepare the onions. Clean and cut into small squares.
11. Remove the lid from the pan in which the mushrooms and evaporate the liquid.
12. We reduce the fire. Add the onion to the mushrooms and fry for another 8 minutes. Make sure that the filling does not burn.
13. Finely chop the greens and mix it with melted cream cheese. After the mushroom mixture has cooled down a bit, mix with cheese and herbs.

A simple appetizer of prunes without mayonnaise

Ingredients:

• Bacon (or brisket) - 200 gr.
• Cheese - 100-150 gr.
• Pitted prunes - 200 gr.

Cooking method:

1. First, we need to soak the prunes in boiling water for 15-20 minutes, so that it softens.
2. After that, cut the cheese into cubes the size of a prune bone.
3. And we stuff the prunes with chopped cheese. If you have prunes with pits, then make a small cut and replace the pit with cheese.
4. Next, let's move on to the bacon. I bought a ready-made cut and, therefore, I cut the bacon simply into two parts. If you do not have sliced, then cut it into thin strips, such as in the photo.
5. After that, we take the prunes stuffed with cheese and put it on a strip of bacon, so that the open part of the prunes is along the cut.
6. In general, so that the cheese is closed inside, as in the photo. Wrap prunes in bacon and secure with a wooden skewer or just a toothpick.
7. After wrapping the whole prunes, put it on a baking sheet.
8. And bake in an oven preheated to 200-220 degrees for 20 minutes until golden brown.
9. Everything, it remains only to call the guests, and open a bottle of bitter.

Snack with champignons without mayonnaise

Ingredients:

• mushrooms 0.5 kg
• onion 2 pcs
• vegetable oil for frying 100 ml
• cheese 100 gr
• ground black pepper

Cooking method:

1. Remove soil and debris from the mushrooms with a brush, rinse under running water and drain in a colander to dry. Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will worsen their taste.
2. Chop two large onions and mushrooms
3. Heat the vegetable oil in a frying pan and fry the onion in it.
4. Add mushrooms and fry with onions. Stir and watch not to burn.
5. The mushrooms will be ready in about 20 minutes. Salt and pepper them, mix, transfer to a bowl and cool.
6. Carefully with salt, because. Cheese will be added to this dish!
7. Grate the cheese on a fine grater. I used Parmesan, it is firm and well distributed in the mushroom mass when mixed.
8. Set aside 1 tablespoon of cheese to sprinkle on top of the tartlets.
9. Mix cooled mushrooms with grated cheese.
10. Fill tartlets with cheese and mushroom mass.
11. Sprinkle cheese on top. This is a ready-made appetizer and in this form tartlets can be served at the table.
12. If you want to take such a snack to a picnic or to the office, put the mushrooms in a container for transportation and arrange them on the tartlets on the spot.
13. In just 5 minutes, this cold appetizer can be turned into a hot one - put the tartlets sprinkled with cheese under the grill or in the microwave.
14. Tartlets can be filled with champignon julienne.

Julienne with mushrooms and cream without mayonnaise

Julienne can be made in many ways. Filling for it can also be made from mayonnaise, sour cream, cream or prepare bechamel sauce. In the classic version, cream is used. I invite you to try this delicious appetizer.

Ingredients:

• fresh mushrooms (usually take champignons) - 400 gr.
• chicken fillet - one breast
• onion - 1 pc.
• hard cheese - 100 gr.
• wheat flour - 1 tbsp. l.
• cream 20-22% - 400 ml
• salt, ground black pepper, allspice - to taste

Cooking method:

1. Wash the chicken breast, cover with cold water and set to boil. When the water boils, remove the resulting foam, reduce the heat, salt. After 10 minutes, put a few peas of allspice to the chicken, you get a very pleasant aroma. In total, cook the chicken for 20 minutes after boiling water.
2. While the chicken is cooking, prepare the mushrooms. Wash and clean the mushrooms (remove the peel from the cap). Cut the mushrooms into fairly large plates. Peel the onion and cut into small cubes. Heat the oil in a pan and sauté the onion until soft (about 2 minutes). Add chopped mushrooms to the onion, mix.
3. Mushrooms will release water, you need to fry until the water evaporates, after which the mushrooms are slightly browned. This will take about 10-15 minutes. Salt the mushrooms at the end. If you salt at the beginning, then the mushrooms will become very dehydrated and will be dry.
4. When the chicken is cooked, cut it into fibers. It is better to do this with two forks, because the chicken is still hot.
5. When the champignons are lightly browned, add flour to them, mix and fry for another one and a half minutes.
6. It's time to add cream to the mushrooms. Pour in the cream, stir. Simmer the mushrooms and cream over medium heat, stirring occasionally, until the cream begins to thicken. Add chopped chicken to mushrooms, mix. The julienne base is ready. You can lay it out in cocottes or pots.
7. When all the molds are filled, grate the cheese on a coarse grater and place on top of the base.
8. Put the julienne in a preheated oven to 200 degrees. It’s good if the “grill” mode is also turned on, so you get a delicious cheese crust faster. We send the dish to the oven only so that the cheese melts. The rest of the ingredients are ready. Readiness is determined visually by ruddy cheese.

Appetizer with salmon

Ingredients:

• Bread - 4 slices;
• Cucumber - 1 pc.;
• Hard cheese - 100g;
• Olives - 8 pcs.;
• Salmon - 50 gr.;
• Greens - for decoration.

Cooking method:

1. Bread can be taken rye or white (optional). It must be cut into small portions in the shape of a triangle or square.
2. Bread will be the basis of the sandwich, so it should be pricked on a skewer to the very bottom. You can buy special skewers, or you can use toothpicks.
3. Then comes a layer of hard cheese, it must also be cut like bread (if you choose a square shape, then you need to stick to it, but if the bread is cut into triangles, then the cheese should be cut as well).
4. Cut salmon into thin slices, string on a toothpick.
5. Then thinly slice the cucumber. You can use both fresh and pickled cucumbers (if fresh ones are not at hand), the taste of the finished dish will not suffer from this.
6. The top layer is olives. You can use whole olives or cut each one in half.
7. If desired, the dish can be decorated with fresh herbs.
8. The number of products can be increased, depending on how many people the feast is designed for.
9. A delicious appetizer for the festive table is ready.

Greek salad on skewers

Ingredients:

• Feta cheese - 100 gr.;
• Tomatoes of the "cream" variety - 2 pieces;
• Cucumber;
• head of red onion;
• Bulgarian pepper;
• Vegetable oil - 2 tbsp. spoons;
• Lemon juice - 1 tbsp. spoon;
• A clove of garlic;
• Pitted olives;
• Salt;
• Pepper.

Cooking method:

1. Cut the pepper in half. Remove the seeds, rinse with water and cut the halves again into two parts to make boats out of them.
2. Cut the tomatoes into neat slices. The "cream" variety is ideal for snacks. You can take cherry tomatoes. In this case, they will need several times more. Cherry is easy enough to cut in half.
3. Arrange the tomatoes on top of the peppers. Cheese cut into cubes 3 by 3 centimeters. Prick a piece of cheese and one olive on a toothpick.
4. Wash cucumber. If it is not bitter, the skin can not be cut off. Cut it into thin slices along.
5. Prick a cucumber on a toothpick with cheese and olives so that it is on both sides. Stick a toothpick into the pepper and tomato.
6. Mix finely chopped onion, minced garlic, lemon juice, salt, pepper and oil. Pour this dressing over the boats and serve them to the table.

Snack "Fluff" without mayonnaise

Ingredients:

• Hard cheese - 100 grams
• Sausage - 100 Grams
• Bread - 2 Slices
• Pasta-like cheese - 100 Grams
• Egg - 1 Piece
• Crab sticks - 4-5 Pieces

Cooking method:

1. To prepare this snack, you will need a syringe (10 or 20 cubes) and skewers. Any greenery for decoration.
2. Take a sterile syringe. The more cubes, the more stable the skewers will be. Cut off exactly the part on which the needle is put on.
3. Bread, cheese, sausage cut into plates 0.5 cm thick. We will collect canapes with a syringe. Pull out the plunger of the syringe almost to the stop, but do not remove it completely.
4. Squeeze cheese, sausage and bread, as in the photo. Alternate layers as you like, but heavy foods should be at the bottom for the snack to be stable.
5. I started with bread, but in the process I realized that an appetizer would not be able to stand on bread, and I did the rest correctly, stringing the sausage first.
6. When the syringe is completely filled with products, stick a skewer in the center, and then squeeze out the canap with a piston.
7. Boil the egg, divide it into protein and yolk and grate on a fine grater into different plates. Crab sticks are best frozen and then rubbed.
8. Make a canape, open a jar of cheese. Let's get to the fun part!
9. Brush each sandwich thoroughly with cheese on all sides. Roll canapes in different toppings: in yolk, protein or crab sticks.
10. Here is such a "fluffy" snack turned out!
11. The appetizer can stand on a plate anyway, but for greater stability, I stuck them in two sausage rings (the dog loves it!) And sprinkled with chopped onions.

Tofu snack

Ingredients:

• Tofu cheese - 600 gr
• Soy sauce - ½ cup
• Boiled water - 1 ½ cups
• Olive oil - 3 tbsp. spoons
• Spices (½ teaspoon each):
• Coriander
• Black pepper
• Provence/Italian herbs
• Paprika
• Any others to taste

Cooking method:

1. Cut the tofu into cubes and put in a bowl or saucepan of a suitable size so that then all the cheese can be poured with marinade.
2. In order for tasteless tofu to turn out to be a delicious kebab, it must be marinated.
3. For the marinade, mix all the ingredients except the tofu in a saucepan: soy sauce, water, oil and spices.
4. Bring the marinade to a hot state (about 80 degrees), remove from heat and pour chopped tofu with hot marinade. Read more:
5. Let the cheese marinate at least overnight. Although the cheese can be marinated for a day or two. Then do not forget to put it directly in the marinade in the refrigerator. Tofu marinates longer than regular kebabs, as its texture is denser and more uniform. But he really pickles!
6. When the tofu is marinated, thread the tofu pieces onto a skewer (you can also use a wire rack). It is very convenient to use a thinner skewer than for a regular kebab, then the tofu does not fall apart into separate pieces, but is perfectly strung.
7. Grill such a kebab on coals for a few minutes on each side, depending on the heat of your coals, until a nice golden brown. It turns out really fast!
8. Remove from heat and serve. Your veggie kebab is ready.

Mayonnaise is a very common product in the post-Soviet expanses, a legacy of the USSR, so to speak, because in those days many other sauces simply did not exist on a wide sale. It has been generously added and is traditionally added to many salads. But even with undeniable taste advantages, this sauce - let's be frank - is not very healthy for health, and especially its “factory”, and not personally prepared look. High-calorie, too fatty sauce will also have to be abandoned by those who want to control their kilograms by eating wholesome and healthy food. But fortunately, this ingredient can be quite easily dispensed with: light salads without mayonnaise come to our aid - a great alternative! This article is a kind of selection, where there are both "ceremonial" dishes and everyday options. And even dietary light salads without mayonnaise - with vegetables, poultry, seafood. They will allow you to implement any menu, filling the meal with benefits to the maximum.

The most simple recipes for light salads without mayonnaise

Yes, they are in nature - amazing and delightful in their simplicity. And you can make them in almost a few moments if you have the declared components. Needless to say, their ingredients will by no means be rare and expensive, some kind of delicacy (although they are insanely delicious). Most are fresh vegetables, which are abundant in any kitchen and in any supermarket (on the market) during the harvest season. Here are some options.

Cabbage

Today, probably, everyone knows that it is by no means citrus fruits that are the true suppliers of vitamin C to the human body, but simple and cheap white cabbage. It also contains folic acid and a lot of fiber! Very rich, pleasant taste of fresh and young cabbage. And we’ll also add strong cucumbers, bright carrots, an apple with sourness, juicy and sweet peppers, fresh herbs and a spoonful of freshly squeezed lemon juice. Since we are preparing a light vegetable salad without mayonnaise, we season everything with olive oil - fragrant and fragrant "virgin". Or linen, or cold-pressed sunflower. By the way, we also recommend that you refuse vinegar dressing, in extreme cases, use natural apple or grape balsamic.

Ingredients: half a cabbage, a few fresh cucumbers, a couple of sweet bell peppers, one large carrot, a bunch of fresh herbs, a spoonful of lemon juice and a spoonful of vegetable oil, salt.

"Caprese"

Refined and at the same time simple, quite cheap and very tasty - all this is about Caprese salad, which will become a real decoration of any table, festive or everyday. Cooking is simple: we cut the tomatoes and mozzarella into slices, put them in layers in a container, sprinkle with basil leaves and sprinkle with olive oil (you can use linseed, sesame, and sunflower oil). And that is all. We are preparing a light salad, without mayonnaise. However, there is one rather interesting option - fill with liquid honey and lemon juice. The solution, of course, is unusual, but worth a try.

Ingredients: half a kilo of large tomatoes (fresh), 150-200 grams of mozzarella, a few sprigs of basil, olive oil, salt.

Greek

Telling how and from what you can cook simple light salads (without mayonnaise, of course), you can’t do without mentioning the Greek. Moreover, the classical traditions by no means cancel the freedom of creativity. Traditional feta (very high-calorie, by the way) can be replaced with other cheeses: brynza, Adyghe, suluguni (tofu for vegans). Onion - leek or white, red salad. The dressing can be extra virgin olive oil, lemon juice, balsamic vinegar or natural apple cider vinegar. It is customary for us to cut the ingredients into cubes, season and mix. But the Greeks act differently: they serve dressings separately, and coarsely chopped cheese and vegetables separately.

Ingredients: several fresh tomatoes, feta cheese - 150-200 grams, onion, one sweet pepper, pitted black olives, vegetable oil and lemon juice.

"Caesar"

You may be surprised, but a dish loved by many can be prepared without mayonnaise. Light and tasty salad with chicken will be a real decoration of the holiday table! Secret: in order for Caesar to come out as juicy as possible (which is quite difficult to achieve if you boiled the breast - it is too dry), we will not use boiled meat. Cut the raw fillet into pieces and quickly fry (2 minutes is enough) in boiling oil. The fillet will turn out juicy, so dressing "lemon juice + olive oil" will be enough. And fresh vegetables, crispy lettuce or arugula provide the dish with a rich taste and juiciness. Crackers with sesame seeds, garlic, eggs, which can be either chicken or quail - well, just a feast of the stomach!

Avocado with squid

What other simple recipes for light salads without mayonnaise can you try for the New Year's table? Yes, so that everything was festive and tasty? Let's take one ripe avocado, a pound of peeled boiled (or pickled) squid, freshly prepared crackers (half a loaf of toasted bread is browned in the machine of the same name and cut), any hard cheese, lemon juice (1 spoon) and orange (1 spoon), a bit of mustard with spices . We cut and mix everything - and here we have a fragrant, very airy, most delicate and festive representative of the glorious kind of light salads without mayonnaise (see photo above). And believe me, on any festive (including New Year's) table, this dish will not remain untouched for long.

Herring under a fur coat

We continue the holiday theme - and it is very extensive. All housewives probably know how to cook such a familiar and traditional salad in the post-Soviet space as herring under a fur coat (although there are various variations of it). We offer another no less interesting way: cooking without mayonnaise. Yes, yes, this is quite possible. This is a light version of the beloved holiday dish. Now it is fashionable (in the sense of a healthy lifestyle), and some home cooks boldly remove fatty and harmful mayonnaise from the recipe, replacing the ingredient with sour cream mustard sauce, and in order to give the salad an original look, they make it in the form of parts - separate portions, that is, lay the classic layers are not in large containers, but separately in cups. It will even taste better that way. It remains only to decorate with greenery and serve on the festive table. And your collection of recipes with photos of light salads (without mayonnaise) will be replenished with one more type. In addition, the preparation of the dish (except for the dressing) remains unchanged: we lay herring fillets, potatoes, onions, carrots, beets, and eggs in layers. Well, in general, everything is as it should be.

With chicken and pineapple

Olive oil, soy sauce, wine vinegar (or balsamic) - from these ingredients we get a fragrant dressing, which successfully replaces high-calorie mayonnaise and allows you to prepare this healthy salad. And you can try to add a new ingredient - honey (liquid, freshly pumped). And the rest of the recipe will remain unchanged: we take slices of chicken fillet and fry in a pan or grill over high heat. Next, we take canned pineapple slices, add ginger and lettuce, red onion and carrots, bell peppers with broccoli - you can take it in equal proportions. Together with the prepared meat, mix in a deep container, adding the dressing, which was mentioned above. And on top of the finished salad, you can sprinkle with crushed peanuts. This will add a special piquancy, culinary zest to the dish.

With crab sticks (shrimp) without mayonnaise

The recipe for "crab" salad is probably in the arsenal of every home cook. Some cheaper ingredients - crab sticks - are replaced with boiled and peeled shrimp, but this way its cost will be more expensive. Otherwise, everything is according to plan: canned corn, egg, fresh cucumbers, onions.

Let's try our delicious salad without seasoning anything at all? Fresh cucumbers and sweet juicy corn will give him enough liquid so that the crab sticks are well soaked with it. So, as you can see, fatty and familiar mayonnaise can be completely excluded - without any harm to taste. Try it - you won't regret it!

Salads without mayonnaise on the holiday table are the best appetizer for those who do not like fatty foods, who prefer to take care not only of their figure, but also of their health, as they consider mayonnaise to be a harmful product.

Mayonnaise is a sauce made from various spices, egg yolk, and vegetable oil. Salads with such a high-calorie sauce are not useful for everyone, and some of us are even contraindicated.

In this article, we offer you some tasty, healthy and unusual salads without mayonnaise, which are perfect as a snack on the festive table.

How to cook salads without mayonnaise on the festive table - 15 varieties

"Otpad" - salad without mayonnaise

Very tasty salad without mayonnaise with herring and special dressing according to the French recipe.

Ingredients:

• 200 grams of salted herring fillet
• 3 boiled chicken eggs
• 1 onion
• 1 bunch lettuce
• 1 teaspoon mustard
• 1 table. a spoonful of vinegar
• pepper, salt to taste

Cooking:

Tear lettuce leaves into pieces.

Boil eggs, cool, peel. Cut into large slices.

Remove the bones from the herring, cut into slices.

Peel the onion, cut into half rings.

For dressing, combine vinegar, mustard and olive oil.

Combine herring, eggs, onion and lettuce in a salad bowl.

Dress the salad before serving.

So that the onion does not taste bitter, you need to salt it and rub it in your hands. Also, the salad can not be salted, as it turns out to be quite salty because of the herring.

Salad "Prague"

An excellent nutritious and tasty salad, which is prepared without mayonnaise. As a dressing, olive oil and mustard grains are used, as well as spices. Perfect as an appetizer for the holiday table.

Ingredients:

• 200 grams of chicken fillet (preferably breast)
• 4 boiled chicken eggs
• 150-180 grams of fresh cucumbers
• 1 raw carrot
• a bunch of green onions
• for refueling:
• 1 boiled yolk
• 3 table. spoons of olive oil
• salt to taste

Cooking:

Boil the chicken breast, cut into medium pieces. Place in a bowl.

Cut the cucumber into strips, fold to the breast.

Set aside one yolk for the sauce, cut the rest of the eggs together with the yolk with an egg cutter or a knife in the form of strips.

Using a vegetable knife, cut fresh carrots into thin slices. Place in a bowl.

Finely chop the green onion.

Making a refill:

In a separate bowl, add 2 teaspoons of salt, 1 tablespoon of mustard seeds to the yolk. Crush the yolk with a spoon and mix everything. Add 3 tablespoons of olive oil to the mixture. Mix everything well. Add the resulting sauce to the salad. Mix thoroughly with two forks. Top with finely chopped onions.

Salad without mayonnaise with red beans "Tuscan"

The salad is prepared very quickly. Beans should be cooked ahead of time. A delicious, hearty salad that will pleasantly surprise your guests with its delicate taste.

Ingredients:

• 2 garlic cloves
• 150 grams curd cheese
• 1 head red onion
• 1 cup beans (color of your choice)
• half a lemon
• 100 grams of lettuce leaves
• 1 tablespoon olive oil
• spices to taste

Cooking:

Soak beans overnight in advance. In the morning, cook the beans over low heat until fully cooked. It should be soft.

We clean the onion, cut into half rings.

Tear the lettuce leaves into pieces with your hands.

We mix lettuce leaves, cooled beans, garlic, spices in a salad bowl.

Add the juice of half a lemon, butter and curd cheese to the ingredients. Mix well.

Lettuce should infuse for 15 minutes. Instead of lettuce leaves, arugula, sorrel leaves, and green wild garlic are excellent. If you use wild garlic, then it is better to refuse garlic.

Salad without mayonnaise with Beijing cabbage and chicken fillet - "Light"

This simple salad without mayonnaise will look good on your holiday table. Walnuts are used as a decoration, and chicken, combined with Chinese cabbage, gives an exquisite taste to the dish.

Ingredients:

• 350 grams of Beijing fresh cabbage
• 150 grams of fresh carrots
• 200g chicken fillet
• 2 tablespoons walnuts (chopped)
• for refueling:
• 1 teaspoon honey
• 1 table. teaspoon of natural vinegar
• 2 table. spoons of soy sauce

Cooking:

Separate the cabbage leaves. Cut out thickenings from them. Leaves cut into squares.

Wash carrots, peel, grate on a medium grater.

Fry the chicken fillet with spices, cut it into small pieces. Put all the ingredients in a deep salad bowl and add chopped walnuts to them.

For dressing, you need to mix 1 table. a spoonful of vinegar, 2 table. spoons of soy sauce, 1 teaspoon of honey, as well as olive oil. Mix the sauce carefully with a fork.

Season the salad with the resulting sauce, mix it with two tablespoons.

You can add chopped onion to the salad and salt it to taste.

Warm salad without mayonnaise "Cooking together" with eggplant

A very interesting dish. It seems not a second dish, but at the same time a warm salad. Great vegetarian salad. Suitable for the festive table during Lent.

Ingredients:

• 1 eggplant
• 10 cherry tomatoes
• 100 grams of feta cheese or cheese
• bunch of lettuce leaves
• a bunch of greens (parsley, cilantro or dill of your choice, or you can do all at once)
• 50 grams of shelled walnuts
• 2 garlic cloves
• 100 ml olive oil
• 3 table. spoons of lemon juice
• 1 teaspoon honey (liquid is better)
• 1 table. a spoonful of prepared mustard
• pepper and salt to taste

Cooking:

Cut eggplant into squares. Sprinkle them with salt and leave for 10 minutes. So they will give away bitterness. After that, squeeze the eggplants with a napkin, roll in flour and fry in olive oil until crispy.

We make eggplant sauce. Mix olive oil, chopped garlic, honey, salt, pepper and lemon juice. We mix everything.

Put the fried eggplants on a dish and pour over the resulting sauce. Give the eggplant time to soak.

Cut the tomatoes into slices.

Cut cheese into cubes.

Arrange lettuce leaves on a serving plate. Put eggplant, tomatoes and cheese on the leaves beautifully. Sprinkle finely chopped herbs on top. Sprinkle chopped walnuts over greens.

Salad without mayonnaise "Shopsky"

This vegetarian light salad will be a great appetizer for your holiday table. Also, the salad is great for meat dishes, such as steak, meatballs. This is a bright, truly summer salad.

Ingredients:

• 350 grams fresh tomatoes
• 200 grams of bell pepper
• 250 grams of fresh cucumbers
• 2 tablespoons chopped parsley
• 100 grams of cheese
• 40 grams pitted olives
• 30 grams sweet onion
• 1 table. a spoonful of wine vinegar
• 3 table. spoons of olive oil
• pepper, salt to taste

Cooking:

Cut the tomatoes into large pieces, put in a salad bowl.

Peel fresh cucumbers, chop as large as tomatoes. Add to tomatoes.

Cut red sweet bell pepper into squares.

Peel the onion, cut into half rings, add to the salad bowl. Cut parsley, add to vegetables, salt and mix.

Make dressing: mix olive oil, wine vinegar. You can use lemon juice instead of vinegar. Mix the dressing and add it to the salad. Mix with vegetables.

Grate the cheese on a coarse grater, sprinkle on top of the salad. Arrange olives on top and garnish with parsley leaves.

Salad "Vosges" without mayonnaise

This salad is native to the Vosges. This region is located in the northeast of France. Salad is considered a local national dish served on holidays.

Ingredients:

• 120 grams of bacon
• 1 tomato
• 2 onions
• 2 chicken eggs
• 3 teaspoons vegetable oil
• 1 teaspoon mustard
• 1 table. a spoonful of sour cream
• bunch of lettuce leaves
• 1 teaspoon vinegar (apple or honey)
• crackers

Cooking:

Wash lettuce leaves well and dry.

Onion cut into half rings.

Boil eggs and cool. After that, cut into slices (an egg into 4 parts).

Cut a clean tomato into rings.

Bacon should be fried until golden brown without oil. At the very end, add a spoonful of sour cream to the bacon.

For the sauce: mix vegetable oil, mustard and vinegar.

Arrange lettuce leaves on a serving plate. Carefully place the tomatoes in the center, egg slices on them, and onion half rings on top. Sprinkle with croutons, and put bacon in sour cream on them. Pour in the sauce and stir.

"May" salad without mayonnaise

The name of the salad perfectly matches the season. The same light, tasty, bright and tender salad is perfect for the May holiday table.

Ingredients:

• 180 grams of lightly salted herring fillet
• 150 grams of green salad
• 120 grams of fresh cucumbers
• 40 grams of green onions
• 10 quail eggs
• for refueling:
• 3 tablespoons for dressing
• 1 tablespoon mustard seeds
• 1 tablespoon of vinegar
• pepper and salt to taste

Cooking:

Chop the lettuce leaves with your hands and put in a deep salad bowl.

Cut cucumbers into slices.

Cut the salted herring fillet into strips and put in a salad bowl.

Boil quail eggs, cool and cut into slices into 4 pieces. Add to salad bowl.

Chop green onion.

Make dressing: mix oil, mustard, vinegar and salt. Let's stir the mixture. Put it on the salad and mix. Top the salad with chopped green onions.

Lenten salad without mayonnaise "Evening"

Such a salad can replace a whole dinner during Lent. It is perfectly balanced in trace elements and vitamins. Very tasty and healthy salad.

Ingredients:

• 100 grams of rice (use wild and steamed together)
• 200 grams of beets
• 100 grams red onion
• 50 grams of raisins
• green lettuce leaves
• 2 table. tablespoons of vinegar (you can use both wine and table)
• 1 table. a spoonful of liquid honey
• 30 ml olive oil
• greens of your choice

Cooking:

Boil rice. It is best to use a mixture of wild and parboiled rice.

Onions should be cut into thin rings.

We mix vinegar, lemon juice, honey, olive oil and get a marinade, which pour onions. Soak the onion in the marinade for 5 minutes.

Boil the beets and cut into thin strips, you can on a coarse grater. We put the beets in the marinade with onions and mix.

Raisins need to be soaked in boiling water to make them soft. Mix steamed raisins, beets, onions and rice. We mix. You can serve on a serving plate, on which you need to put lettuce leaves, and our mixture on them.

Salad can be sprinkled with herbs, you can add mint leaves. Cranberries are also suitable instead of raisins.

The legendary "Cobb" salad without mayonnaise

This famous salad is famous for its unusual, hearty taste. The salad is made without mayonnaise. In appearance, the salad looks very unusual and attractive. I want to try it right away.

Ingredients:

• 9 quail eggs
• 150 grams fresh tomatoes
• 180 grams of fried chicken fillet (you can use smoked chicken or ham)
• 1 avocado
• 100 grams of cheese
• 100 grams of lettuce leaves
• 80 grams of celery stalks (or fresh cucumber)
• for refueling:
• 4 tablespoons olive oil
• 1 teaspoon mustard seeds
• 2 table. tablespoons of natural vinegar
• 1 garlic clove
• salt, pepper to taste
• 1 teaspoon honey or sugar

Cooking:

Arrange the chopped lettuce leaves on a serving plate. We tear the salad with our hands.

Cut the celery stalks. Lay the celery in one row on the lettuce leaves.

Eggs are boiled and cleaned. Cut the eggs into 4 slices and lay out the next strip from the celery.

Wash the tomato, cut into slices, lay out after the egg - a strip.

Fry the chicken fillet with spices, cool, cut into thin strips and lay out after the egg.

Cut the avocado in half, peel, and then into small slices and lay out next to the row of chicken.

Cheese cut into small cubes. We lay out the very last row.

Make dressing: mix olive oil, grain mustard, salt, fruit vinegar, honey, minced garlic. We mix the sauce. We water the salad.

Each of your guests can mix the ingredients they want. Also, all the ingredients can be mixed together and seasoned with sauce.

This is a simple, vegetarian salad recipe without mayonnaise. Suitable as an appetizer for meat on the festive table, as well as for those who are on a diet or Lent. Contains many useful vitamins and minerals.

Ingredients:

• 300 grams of seaweed (can be pickled, can be frozen)
• 1 carrot
• 1 cucumber
• 1 red bell pepper
• 1 onion
• 30 ml olive oil
• 1 teaspoon prepared mustard
• vinegar
• pepper, salt, sugar to taste
• greens of your choice

Cooking:

We take pickled cabbage. If you have frozen, then it needs to be boiled and marinated.

Vegetables - pepper, carrot, cucumber cut into strips.

Onion cut into rings.

Now we will make a dressing of mustard, olive oil, salt, vinegar, pepper. You need to be more careful with vinegar, as pickled cabbage already has vinegar.

Now you need to mix our vegetables with seaweed and season with sauce. Salad should be infused for 2 hours. Sprinkle greens on top of the salad.

"Refreshing" salad with crab sticks without mayonnaise

This light salad is perfect for an appetizer to the festive table. It contains crab sticks, which means that the salad is suitable for those who do not eat meat, adhere to Lent.

Ingredients:

• 1 Chinese cabbage
• 5 crab sticks
• 1 lemon
• olive oil
• pepper, salt to taste

Cooking:

Wash the cabbage, cut into long, thin strips. Place in a bowl. Loosen the cabbage leaves.

Cut the crab sticks lengthwise into thin strips.

Put the sticks in a bowl with cabbage.

Cut the lemon in half crosswise and squeeze the juice from half the lemon.

Add 2 tablespoons of lemon juice. spoons of olive oil, half a teaspoon of salt, pepper. We mix the sauce.

Pour dressing over salad and mix well.

Sun-dried tomato and pumpkin salad "Difficult combination"

This salad is warm. Its combination, which is not easy at first glance, is very harmonious. Salad turns out very unusual and refined. Your guests will be delighted.

Ingredients:

• 200 grams of peeled pumpkin
• 120 grams of mozzarella cheese
• 100 grams red bell pepper
• 70 grams sun-dried tomatoes
• 80 grams of olives
• 3 table. spoons of orange juice
• 2 table. tablespoons of vegetable oil
• pepper, salt, dried herbs
• 30 grams of premium butter

Cooking:

Cut the pumpkin into strips. The length of the bars should be no more than 4 cm, and the width should be up to 1.5 cm. Salt the pieces, sprinkle with dried herbs.

Melt the butter over low heat and add to the pumpkin.

Line a baking sheet with foil. Spread the pumpkin over it in an even layer. Leave room for the sweet pepper.

Bake the pumpkin and pepper in the oven for 10 minutes. Preheat the oven to 200 degrees. Pumpkin should not be very soft.

After that, the pumpkin and pepper are left to cool on a baking sheet.

Cut olives into slices. Assorted black and white olives will look beautiful.

Cut sun-dried tomatoes into medium pieces.

Cheese can be torn into small pieces or grated on a medium grater.

The cooled pepper should be cut into strips.

For the sauce, mix orange juice and oil in which there were sun-dried tomatoes. Add a little more vegetable oil there, salt, pepper and mix.

Now in a salad bowl we mix tomatoes, olives, cheese and pepper.

We spread the salad in portions. Lay out on one plate. First some pumpkin, then a mixture of tomato, pepper and cheese, and then some more pumpkin. Drizzle dressing over salad and decorate as you wish.

Interesting, pleasant sea salad. It is suitable for those who like the unusual taste of seafood. It is very easy to prepare.

Ingredients:

• 3 slices fresh squid
• 1 bulb
• 3 eggs
• 2 tablespoons of vinegar
• salt, pepper to taste
• 1 garlic clove
• olive oil
• 0.5 teaspoon honey

Cooking:

Onion cut into cubes. Pickle. For the marinade, we use vinegar and boiled water. Marinate for 15 minutes.

Now you need to cook the squid. We lower the squid into boiled water and cook it for 3 minutes. After the squids are cooked, we put them in a bowl of cold water.

Separate boiled whites from yolks.

We rub the whites on a fine grater, set aside the yolks.

We spread the proteins on the bottom of the salad bowl.

Cut the squid into strips and spread on the proteins.

Squeeze the pickled onion and put it on the squid.

We make the sauce: chop the clove of garlic, add salt, honey, table. a spoonful of fruit vinegar, 2 table. tablespoons of olive oil. Mix the mixture to a homogeneous consistency.

Pour dressing over salad in a salad bowl.

We rub the yolks on a fine grater. Sprinkle on top of the salad. Let the salad infuse for 2 hours.

This inexpensive salad is perfect as an appetizer on the festive table. It is prepared without mayonnaise. The salad is suitable for those who follow a vegetarian diet, as well as a side dish for meat.

Ingredients:

• 100 grams of fresh cucumbers
• 100 grams of champignons
• 100 grams of fresh juicy apples
• 100 grams of raw carrots
• 300 grams of Chinese cabbage
• 50 grams of onion

for the sauce:

• 150 ml vegetable oil
• 2 table. spoons of lemon sauce
• 1.5 teaspoons prepared mustard
• 1 table. honey spoon
• 1 teaspoon ground paprika

Cooking:

Making the sauce: mix olive oil and other ingredients for the sauce and mix everything. Beat with a whisk for 5 minutes. The sauce should thicken a little.

Wash the mushrooms, remove the skin. Mushrooms cut into small pieces.

Cabbage, onion and cucumber cut into cubes. Grate the apple and carrot on a medium grater. Mix all prepared vegetables with mushrooms and salt.

Put a spoonful of sauce on a serving plate and spread it a little on a plate, then lay out a pile of lettuce and pour more sauce.