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Ode to salad

Ode to salad


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What kind of gardener is he if, out of arrogance or ignorance, he passes over in silence the most wonderful thing that can be grown - such a wonderful bed of lettuce?
Karel Chapek "Year of the gardener" 1921


Often other gardeners come to me for gardening. And when all the questions have been discussed, the conversation involuntarily turns to gardening topics: about the harvest, about the successes and disappointments of this season.

In the past difficult season, for some reason, people were most surprised by the unstable harvest of cucumbers and tomatoes on my site. (they say, they always give a big harvest for you)nor crop potatoes (you plant it sprouted, and your land is more fertile than ours)nor a harvest of apples and sea buckthorn (you planted them much earlier than us), ... and beautiful bushes lettuce.

And when his wife cut them a lush bouquet of salad, many said that they did not succeed or they did not plant it at all. And why?

After all, salad in the Mediterranean region has been cultivated since ancient times. Now it is widely cultivated in all countries of the world, being one of the main traditional vegetable crops among many peoples.

The healing properties of lettuce have been known for a long time. The specific substance contained in the salad - lactucin - has a calming effect on the nervous system, improves sleep, lowers blood pressure and strengthens the walls of blood vessels.

Organic acids prevent salt build-up. Pectins, folic acid stimulate the intestines, excretion of cholesterol from the body. Lettuce juice is used to treat chronic gastritis, gastric ulcer and duodenal ulcer.

Physiologically active substances, including almost all vitamins present in the leaves, in combination with other valuable components, help to improve metabolism, blood composition, normalize the function of the gastrointestinal tract, and increase vitality. The use of lettuce in the daily diet is an excellent prophylactic remedy for many diseases: obesity, hypertension, diabetes mellitus, disorders of water-salt metabolism.

For cooking salad, use the leaves along with the veins. It is better not to use a stump (thickened stem), since it always contains a significantly higher amount of nitrates compared to leaves.

The optimum air temperature for salad is 15-20 ° С; it grows even at 5 ° C, but slowly. It is frost-hardy: young plants withstand short-term frosts up to -2 ...- 5 ° С, therefore they are sown earlier than radishes, beets and carrots), fully formed - up to -10 ...- 15 ° С, and after thawing they retain their commercial qualities.

Lettuce belongs to the group of long-day plants. With an increase in daylight hours in June, it begins to grow faster and often accelerates development, forming stems. He is photophilous, with a lack of light, the plants are small, the heads of cabbage are loose. A high yield and plant weight of 300-500 g can be obtained only on fertile soils, not acidified and clean of weeds.

For the early production of fresh salad greens, glazed and film greenhouses and simple shelters in the beds are used. Seedlings are prepared 30-35 days before the planned disembarkation date. The best results are obtained when using nutrient cubes 5x5 cm. Seedlings are planted at a distance of 20x20 cm. With such an area of ​​nutrition, harvesting begins 25-40 days after planting, depending on the early maturity of the variety.

In the open field, lettuce is more often grown by sowing seeds in the ground (1 g of seeds per 2-3 m²) or seedlings are planted, which significantly speeds up the timing of the harvest. With any method of growing lettuce, thickening is unacceptable, since it gives a lower yield and is highly affected by diseases, especially rot.

Open and protected ground care consists in loosening the row spacings. The first is carried out after 5-8 days, the last - before closing the rows. Timely loosening eliminates the need for weeding.

With sufficient dressing with organic fertilizers for the previous crop or spring soil cultivation, dressing on the salad is not needed. The use of nitrogen fertilizers without analyzing the nitrogen content in the soil is impractical, since it can lead to the formation of an excess of nitrates and an excess of their maximum permissible amount (2000-3000 mg per 1 kg of green mass).

The main secret of successfully growing lettuce in our region is to sow it as early as possible.

Therefore, in the first ten days of April, I come to the dacha and cover the middle hail in the greenhouse with black film. If there is still snow on it, then I put it on the snow. Two weeks later, depending on the weather (usually 2-3 ten days of April we have sunny days), I sow 2 lines of salad of each variety. I cover with covering material; I put low arcs (10-12 cm) and put a film on the arches. In early May, I cover the entire greenhouse with a film, then I remove it from the arcs, and instead use a covering material to protect not only from recurrent frosts, but also from a sharp rise in temperature and from the May sun, if I am not at the dacha.

At 15-20 May, I plant tomatoes in the greenhouse, and between them - lettuce bushes (with a large clod of earth). I plant the remaining salad on the western side of the greenhouse and cover it with six-liter water bottles (I cut off the bottom at the bottles, and unscrew the corks during the day, if I'm at the dacha).

We use salad with almost all dishes. In the morning - a layer between the components of the sandwich; for lunch and dinner - in salads, soups, side dishes, additives; for an afternoon snack - with cottage cheese, etc. If you have grown a salad, and family members do not respect it very much, then start with small doses of it and in mixtures. Then, I am sure, everyone will get used to it and will be surprised when he is not on the table.

Now about the varieties. Plant at least 5-6 varieties. Look for your salad: according to your taste, according to the crunch, according to the shelf life and growth on your site. But two of them must be constantly - this is Ballet and Excitement. Today, it seems to me, these are the best varieties in our region.

The Ross Vell salad is interesting - small rosettes of an interesting color, does not shoot and stands almost until autumn along the path. Decorated the track no worse than the hosts. The taste is completely different from the taste of Ballet or Excitement - it has a specific bitterness. But maybe someone will like it - feel free to experiment. This season I will try the rocking salad Batavka and the leafy Simpson, I wonder, what if they replace my favorite varieties of Excitement and Ballet?

S. Petrov, winner of the competition


Pineapple salads. Recipes for delicious and original salads

Pineapple salads. Recipes for delicious and original salads

In huge numbers salad recipes it is very difficult not to get lost, because you always want something new and tasty to surprise guests and loved ones.

Pineapple salads very suitable for adding variety to the menu of any holiday. We offer a selection original and at the same time delicious salads with the addition of pineapples.

  1. Pineapple and avocado salad "Cuba"
  2. Salad with pineapple and chicken "Nut Miracle"
  3. Pineapple and mushroom salad
  4. Pineapple and Hawaii cheese salad
  5. Royal salad with pineapple
  6. Pineapple and herring salad
  7. Salad with pineapple and "Garlic" cheese
  8. "Japanese" salad with pineapple, tangerine and shrimps
  9. Pineapple and pumpkin salad
  10. Pineapple salad with crab sticks
  11. Pineapple and ham salad
  12. Salad with pineapple and squid "Tropiki"

Pineapple and avocodo salad "Cuba"

This salad is included in the list of national dishes of Cuba; in our country, it also took root quite well. Its fresh and pungent taste is sure to please you too.

Pineapple and avocado salad "Cuba"

What you need for a salad:

  • Canned pineapples (rings) - 100 g
  • Avocado - 1 piece
  • Lettuce leaves - 3-4 pieces
  • Red onion - 50 g
  • Garlic - 1 clove
  • Cumin - on the tip of a teaspoon
  • Lime - 1 piece
  • Salt to taste
  • Ground black pepper - to taste
  • Olive oil - 2 tablespoons.

Let's start cooking:

1) To prepare the salad, pineapples still need to be pre-cooked.

  • To do this, take any baking dish, cover it with foil.
  • Remove the pineapples from the jar and place them in a mold.
  • Send the form to the oven.
  • Turn it on at 200 °, bake pineapples until caramelized crust appears. This will give the pineapples a caramel flavor and a special piquancy to the salad.
  • Then let the pineapples cool, cut the cooled pineapples into pieces. Each ring should be cut into about 8-10 pieces.

2) Cut the avocado in half, remove the pit from it, peel it. Cut the avocado into slices the same size as you cut the pineapple.

3) Cut the red onion thinly into half rings.

4) Now take the salad plate.

  • Then wash and dry the lettuce leaves, tear the leaves into small pieces. Place the salad on the bottom of the plate.
  • Place the pineapple and avocado on top of the salad. Spread the onion on top.

5) Next, prepare the dressing, for this:

  • Pour olive oil into a bowl.
  • Juice the lime.
  • Add salt and black pepper to your liking.
  • Add caraway seeds to the dressing and mix well.

6) Pour the dressing over the salad.

Salad with pineapple and chicken "Nut Miracle"

Delicious, simply wonderful salad with pineapple, chicken and nuts. For those who love pineapples and nuts, this salad will be just a real boon. I just adore this salad, the combination of products in it is simply incredible, it creates a real extravaganza of taste.

Salad with pineapple and chicken "Nut Miracle"

What you need to make a salad:

  • Canned pineapple (in circles) - 150 g
  • Chicken fillet - 300 g
  • Egg - 2 pieces
  • Canned corn - 100 g
  • Walnuts - 100 g
  • Mayonnaise to taste
  • Salt to taste.

Let's start cooking:

1) For cooking, you need to boil the chicken fillet, while cooking, add a little salt to the water.

  • Cook the fillet until tender, but do not overcook, it should remain firm and not crumble when stirring the salad.
  • Remove the fillet from the broth and let it cool completely.

2) Eggs need to be boiled hard. Fill them with cold water so that they don't cool completely.

3) Now let's proceed directly to the preparation.

For cooking, you will need a deep dish in which you can conveniently mix the salad. In this dish we will collect the salad:

  • The chicken fillet should be cut into cubes less than 1 cm, but not very finely.
  • Cut the pineapple into pieces approximately the same size as the chicken fillet. If you purchased pineapples that have already been cut, then just drain the soup.
  • Peel the eggs, cut each egg into 4 pieces lengthwise and cut into thin slices.
  • Drain the corn and add corn to the salad. It is better to choose softer and more juicy corn with this it turns out the most delicious.
  • Break the nuts a little with your hands. In no case can you grind them into powder, maximum break each piece into 3 parts no smaller.
  • Add mayonnaise and salt to the salad to your liking. Stir the salad well.

Pineapple and mushroom salad

Another successful pineapple salad that will bring a new touch to your holiday menu. The taste is very tender, but at the same time the salad is quite satisfying.

Pineapple and mushroom salad

What you need for a salad:

  • Canned pineapple - 200 g
  • Champignons - 200 g
  • Canned corn - 100 g
  • Chicken meat - 400 g
  • Green onions to taste
  • Salt to taste
  • Mayonnaise to taste
  • Parsley - 2 sprigs.

Let's start cooking:

1) To prepare a salad, you need to take 400 grams of chicken meat. You can take any part of the chicken, but only meat should be 400 grams boneless. If you choose a chicken leg for cooking, consider the weight of the bone.

  • Cook the chicken until tender.
  • Remove the meat from the broth and let it cool completely.

2) Wash the mushrooms well, cut the mushrooms into large slices.

  • Put a frying pan on the stove, pour in quite a bit of vegetable oil.
  • Fry the mushrooms until golden brown.
  • Transfer the mushrooms to a plate and let them cool completely.

3) Now let's start cooking.

Use a deep bowl in which you can stir the salad.

  • Cut the chicken into strips.
  • Pour the cooled mushrooms over the meat.
  • Drain the syrup from the pineapples, cut the pineapples into small cubes. Pour them over to the salad.
  • Drain the liquid from the corn, add the corn to the salad.
  • Chop the parsley and green onions finely and add to the rest of the ingredients in the same way.
  • Add salt and mayonnaise to your salad to taste. Stir the salad well.

Pineapple and Hawaii cheese salad

This salad is part of traditional Hawaiian cuisine. It will add great variety to your holiday menu and add freshness to it.

Pineapple and Hawaii cheese salad

What you need to make a salad:

  • Canned pineapple - 250 g
  • Lettuce leaves - 2 bunches
  • Hard cheese - 150 g
  • Mayonnaise - 4 tablespoons
  • Sugar - 0.5 teaspoon
  • Ground black pepper - to taste.

Let's start cooking:

1) Drain all the juice from the pineapple, pour 2 tablespoons of this juice into a bowl. Cut the pineapple itself into pieces of your choice.

2) Rinse the lettuce leaves and be sure to dry them on a towel so that there is no water on them. Then just tear the salad with your hands into small pieces. Add them immediately to the pineapple.

3) Cheese must be bought spicy varieties, I prefer to use Gouda for this salad. Grate it on a coarse grater or cut into pineapple-sized cubes or small strips. I always cut it into strips, for me personally, grated cheese is somehow lost in the salad.

4) Now add mayonnaise to the juice that you poured into a bowl, mix the sauce. Then try it, because sugar needs to be added to the sauce, but sometimes pineapple syrup from some manufacturers is too sweet and additional sugar is no longer needed. The sauce should just be a little sweet, if it is already so, do not add sugar to the sauce, otherwise it will turn out sugary. 5) Add black pepper to the sauce to taste, mix everything well and pour the sauce over the salad.

Serve the salad directly on the table, before excess juice appears.

Royal salad with pineapple

This salad has a rather familiar set of products for a salad with pineapple, but it is distinguished by its very tasty sauce, which gives it that truly royal taste.

Royal salad with pineapple

What you need to make a salad:

  • Canned pineapple - 100 g
  • Chicken fillet - 250 g
  • Fresh champignons - 300 g
  • Vinegar 9% - 5-7 g
  • Salt - half a teaspoon.

  • Mayonnaise - 100 g
  • Sour cream - 100 g
  • Mustard "Russian" - 10 g
  • Ground black pepper - to taste
  • Dill greens - 2 tablespoons.

Let's start cooking:

1) For cooking, you need to boil the chicken fillet until cooked in salted water. But do not overcook it, the fillet should remain firm and not crumble. When the fillet is ready, remove it from the broth and let it cool completely.

2) Mushrooms must be prepared before cooking:

  • You only need the hats, remove all the legs. Without the legs, you should have at least 150 grams of hats.
  • Then put a saucepan with water on the fire, pour 0.5 liters of water.
  • Once it boils, add salt and vinegar to the water as directed in the recipe.
  • Then add the mushrooms, let them boil, cook for 5 minutes.
  • Then remove them from the water and let cool completely.

3) Now let's start preparing the salad itself.

  • The chicken fillet should be cut into small cubes.
  • Cut the pineapples into small pieces of no more than 1 cm.
  • Mushrooms need to be cut into slices.

4) Combine all ingredients.

5) Now let's start preparing the sauce.

  • To do this, take a deep bowl, put mayonnaise and sour cream in it, sour cream is not needed fat, it is better if it is 15% fat sour cream.
  • Add mustard to the sauce, in my experience it tastes better if the mustard is not too pungent, otherwise it clogs up the flavor of the other ingredients a little. If your mustard is very vigorous, put it in a spoon and let it sit for 30 minutes in the open air without a jar and only then add it to the sauce.
  • Now take the dill and chop it very finely, you should get 2 tablespoons of dill already chopped, usually this requires 1 bunch of greens. Mix everything well.

6) Season the salad with the sauce and stir well.

Serve the salad chilled. Bon Appetit!

Pineapple and herring salad

At first glance, the products in the salad do not match at all and nothing good will come of it, but this is a mistake. When I tried it, I realized that everything does not fit together only at first glance, in fact, everything is very tasty and harmonious. Only in the original it is said that the salad must be served immediately on the table, but I give it a little infusion, so it turns out tastier.

Pineapple and herring salad

What you need to make a salad:

  • Olyutorskaya slightly salted herring - 1 piece
  • Canned pineapples - 250 grams
  • Large green apple - 1 piece
  • Mayonnaise to taste.

Let's start cooking:

1) For cooking, you first need to prepare the herring:

  • Remove all bones from the herring. To do this easily, take the herring, wrap it with cling film, or simply place it flat in a plastic bag.
  • Place the herring on a cutting board and remember it. To do this, place your palm on the tail and, having pressed down well, run it all over the herring a couple of times. Do not be afraid that you will crush it a little, do it on both sides, but of course do not overdo it, otherwise you will turn the herring into porridge.
  • Then free the cellophane from the herring. Remove the head and entrails, carefully peel off the skin, then carefully separate the fillet from the bone. Usually, after such a procedure, there are no bones in the fillet, but if there is still a little left, be sure to remove them.
  • Next, cut the herring into cubes like "herring under a fur coat", but not finely. The pieces should not be smaller than 0.5 cm, but preferably a little larger. By the way, if the herring is slightly salted and fatter, experience has shown that with such herring the salad is the most delicious.

2) Now take the pineapples.

  • Drain the syrup from them.
  • Cut the pineapples into cubes, preferably herring-sized.

Before slicing, it is better to dry the pineapple a little from the juice, it comes out great if you spread them out on a towel. But just be careful that the nap does not cling to the pineapple from the towel, or use thick paper towels, but also make sure that there are no pieces of paper left on the pineapples.

3) Now proceed with the apple. It is necessary to buy an apple of a sour variety, green varieties are best suited for this, also the apple must be firm and juicy, otherwise the effect will not be the same.

  • Peel the apple.
  • Cut in half and core with seeds.
  • Rub the apple into a coarse grater.

4) Combine all ingredients. Add mayonnaise to the salad. Mix everything well. Refrigerate the salad for 1 hour.

Salad with pineapple and "Garlic" cheese

This salad will appeal to everyone who loves garlic salads. It turns out to be quite spicy and juicy at the same time.

Salad with pineapple and "Garlic" cheese

What you need to make a salad:

  • Canned pineapple - 200 g
  • Garlic - 4 large cloves
  • Gouda cheese - 200 g
  • Mayonnaise to taste.

Let's start cooking:

1) Take a jar of pineapples, drain the syrup from them.

  • Dry the pineapples on a paper towel, for this it is better to take a couple of layers of a towel so that it does not sour and you do not have to remove pieces of paper from the pineapple.
  • For cooking, the pineapple must be cut into small cubes or slices.

2) Cheese be sure to take spicy varieties, not spicy cheese will be lost in the salad, and you will not feel it. Cut the cheese into cubes about the size of pineapple cubes.

3) Peel the garlic and pass through a press directly into the salad. You can adjust the amount of garlic according to your taste preferences.

4) Add mayonnaise to your liking, but keep the pineapple juicy in mind.

  • To prevent the salad from turning out to be liquid, it is better to add mayonnaise gradually.
  • Do not use fat-free mayonnaise for this salad, it turns out not very tasty with it, take high-fat mayonnaise.

5) Mix the ingredients well so that the garlic spreads evenly throughout the salad.

The salad must be served chilled. Enjoy your meal!

"Japanese" salad with pineapple, tangerine and shrimps

The name of the salad comes from its country of origin. Such a salad can often be found in restaurants in Japan, where it is quite popular. Try to cook this salad, believe me, then you will prepare it for every holiday.

"Japanese" salad with pineapple, tangerine and shrimps

What do you need to make a salad:

  • Canned pineapple - 100 g
  • Peeled shrimps - 200 g
  • Chicken fillet - 200 g
  • Mandarin - 1 piece
  • Garlic - 1 clove
  • Lettuce leaves - 4 pieces
  • Cream - 100 ml
  • Salt to taste.

Let's start cooking:

1) Let's start cooking with chicken fillet.

  • Fillets must be boiled in salted water.
  • Cook until tender, but so that it remains firm and does not crumble.
  • Then remove the meat from the broth and let it cool completely.
  • After cooling, cut the meat into strips.

2) Shrimps also need to be cooked, in the original they are not cooked, but still we are not Japanese and we are more used to cooked food.

  • To do this, put water on a fire and let it boil.
  • When the water boils, dip the shrimp into it, boil them for 2-3 minutes, but not longer, because shrimp, like many seafood, can become tough with prolonged cooking.
  • Drain them and let cool completely.
  • When the shrimp has cooled, add them to the chicken meat.

3) Drain the syrup from the pineapples, cut them into small cubes. If possible, it is better to use fresh pineapple.

4) Peel the tangerine, divide into wedges. Cut each wedge in half and send it to the salad.

  • To do this, pour the cream into a bowl.
  • Peel the garlic and pass through a press straight into the cream.
  • Let the sauce sit for 20 minutes.

6) While the sauce is brewing, take a salad plate.

  • Wash and dry lettuce leaves.
  • Tear the leaves with your hands to the bottom of the plate, choose the size yourself.
  • Place the salad on top of the leaves.
  • Pour the sauce over the salad.

Pineapple and pumpkin salad

Delicious and unusual salad will add a touch of variety to your festive menu. It turns out to be very bright and will perfectly decorate the table.

Pineapple and pumpkin salad

What is needed to prepare the salad:

  • Canned pineapple - 250 g
  • Pumpkin - 400 g
  • Hard cheese - 250 g
  • Mayonnaise to taste
  • Salt to taste.

Let's start cooking:

1) Drain the syrup from the pineapples. Cut it into pieces no larger than 1 cm.

2) Pumpkin must be purchased in juicy and sweet varieties. Peel and seed the pumpkin. Grate it on a coarse grater immediately to the pineapples. You can use a Korean carrot grater.

3) Rub the cheese on a coarse grater or cut into small strips.

4) Mix all the ingredients and add mayonnaise to your liking. Salt the salad if necessary.

Pineapple salad with crab sticks

A great alternative to the familiar crab salad that we all cook on holidays. It turns out to be more juicy than usual, and will appeal to those who like juicy fresh salads.

Pineapple salad with crab sticks

What you need to make a salad:

  • Canned pineapple - 200 g
  • Crab sticks - 300 g
  • Canned corn - 1 jar
  • Egg - 5 pieces
  • Salt to taste
  • Mayonnaise to taste.

Let's start cooking:

1) Boil the eggs before cooking, as they require pre-cooking. Hard boil the eggs. Then fill them with cold water to cool completely.

2) Next, take a dish of a suitable size for preparing a salad.

  • Take eggs that are completely cold. Cut each into 4 pieces and cut into thin slices.
  • Cut each crab sticks in half lengthwise, and cut them into thin slices.
  • Drain all the syrup from the pineapples, cut them into pieces to size. Try to make the pineapple feel like crab sticks.
  • Drain all the liquid from the corn, add the corn to the salad.

3) Then add salt to the salad to your liking. Add mayonnaise to taste as well.

Pineapple and ham salad

Among the wide variety of salads with pineapple, this one became one of the best for me. The taste is fresh, and the salad itself is quite satisfying.

Pineapple and ham salad

What is needed to prepare the salad:

  • Canned pineapple - 200 g
  • Ham - 250 g
  • Peking cabbage - 400 g
  • Hard cheese - 200 g
  • Olive oil - 4-5 tablespoons
  • Ground red pepper - to taste
  • Salt to taste
  • Lemon - 50 g.

Let's start cooking:

1) For cooking, the ham still needs to be pre-cooked.

  • To do this, put the pan on the fire, pour in quite a bit of refined sunflower oil.
  • Cut the ham into small strips.
  • Once the oil has warmed up, pour the ham into the skillet.
  • Fry it, stirring occasionally, until light golden brown.
  • Then transfer to a plate and let it cool completely.

2) Take a dish in which it will be convenient to knead the salad.

  • Pour the cooled ham into the prepared dish.
  • Cheese is better to take spicy varieties. Cut the cheese into cubes about 1 cm each, but no larger.
  • Peking cabbage must be cut into large cubes or simply cut into pieces with your hands. You can also use sliced ​​lettuce from the supermarket, iceberg lettuce is ideal.
  • Drain all the syrup from the pineapple, cut it into the same slices as you cut the cheese.

3) Now let's prepare the dressing.

  • To do this, pour olive oil into a bowl, add red pepper to taste. If children will eat salad or you do not eat spicy, then replace red pepper with ground sweet paprika or do without pepper at all, this is not critical.
  • Take a lemon and squeeze all the juice out of it.
  • Mix the dressing well with a fork.

4) Pour the dressing over the prepared salad and stir it.

Salad with pineapple and squid "Tropiki"

This salad is for those who love squid salads. Squid combined with pineapple makes the salad very tender and tasty.

Pineapple and squid salad

What is needed to prepare the salad:

  • Canned pineapple - 200 g
  • Squid carcass - 300 g
  • Canned corn - 1 jar
  • Dill greens - 2-3 branches
  • Mayonnaise to taste
  • Salt to taste
  • Ground black pepper - to taste.

Let's start cooking:

1) The first to prepare the squid carcasses.

  • If frozen, thaw them in lukewarm water.
  • Then put water on fire, add a little salt.
  • When the water boils, dip the squid in it for 2-3 minutes, but not longer than 3 minutes, otherwise they will become tough.
  • Then cool them and cut into small strips no more than 2-3 cm long.

2) Drain all the liquid from the corn and add it to the chopped squid.

3) Drain the syrup from the pineapples, cut the rings into pieces of your choice.

4) Finely chop the dill greens, add to the salad.

5) Season the salad with salt and pepper to your liking. Add mayonnaise of your choice to the salad.


Salads with hearts. 6 salads with beef or pork heart

Salads with hearts. 6 salads with beef or pork heart

When the holidays come or the everyday menu is just bored, the question always arises of how to cook a new one. Have you tried to cook salad with added heart? Not!? Then you should definitely try it!

In this article, we have prepared for you a selection of delicious salads with beef or pig heart... The heart of the product is very affordable, tasty and healthy, and salads with hearts always turn out to be very tasty and satisfying.

  1. Pork heart salad "Carrot"
  2. Lard with beef heart and cucumber
  3. Heart salad "Pomegranate bracelet"
  4. Puff pastry salad with pork heart
  5. Heart salad with pickled cucumber
  6. Beef heart salad with radish

Pork heart salad "Carrot"

There are very few ingredients in this salad, but this does not make it less tasty and nutritious. My family really loves this salad and I cook it more often for the everyday menu than for the holidays.

Pork heart salad "Carrot"

What you need to make this salad:

  • Pork heart - 1 piece
  • Carrots - 300 g
  • Onions - 100 g
  • Mayonnaise to taste
  • Refined sunflower oil - 1-2 tablespoons
  • Salt to taste.

Let's start cooking:

1) To prepare a salad, the heart must be prepared in advance.

  • To do this, cut off all the available fat from it, it is not needed in the salad at all.
  • Then boil the heart in lightly salted water until tender.
  • After it is ready, remove it from the broth and refrigerate it completely.
  • Then cut the heart into strips.

2) Next, we will deal with carrots.

  • Peel the carrots, grate them on a coarse grater.
  • Then put a frying pan on the fire, pour quite a bit of oil on it.
  • Fry the carrots until cooked, salt to your liking.
  • Then transfer the carrots to a cooling plate.

  • Peel the onion, cut it into half rings.
  • Fry the onions in a little oil as well. You do not need to fry it, just bring it to a soft and transparent state.
  • Transfer to a cooling plate.

4) Now take the salad bowl.

  • Put half of the chopped heart on the bottom of the salad bowl, brush the layer with mayonnaise.
  • Put half the onion on the heart, brush with mayonnaise in the same way.
  • Then put half of the carrots on the onion, brush with mayonnaise in the same way.
  • Then repeat the layers using the second half of the products.
  • Refrigerate the salad for a couple of hours.

Salad with beef heart and cucumber

A very tasty salad with hints of freshness is especially relevant in winter, when it is so lacking. Be sure to try cooking it.

Lard with beef heart and cucumber

What you need for the salad:

  • Beef heart - 250 g
  • Fresh cucumber - 150 g
  • Hard cheese - 150 g
  • Egg - 1 piece
  • White onion - 100 g
  • Mayonnaise to taste
  • Garlic - 1 clove
  • Ground black pepper - to taste
  • Salt to taste
  • Green dill - 2 branches.

Let's start preparing the salad:

1) First, you need to prepare your heart.

  • To do this, cut all the fat from the heart. Be sure to remove it before cooking, beef fat has a peculiar smell that the finished product should not have.
  • Boil it in lightly salted water until cooked through.
  • Then remove from broth and refrigerate completely.
  • After the heart has cooled, cut it into strips.

2) Wash the cucumber, wipe off the water, cut it into strips in the same way.

3) The egg must be boiled hard, then cut it into 4 pieces and cut it into thin slices.

4) Onions must be taken necessarily white or sweet red, onions should not be pungent. Peel it, cut it into 4 pieces, then cut it into thin slices.

5) Combine heart, cucumber, egg and onion. Add mayonnaise, salt and pepper to your liking. Mix everything well.

6) Place the salad on a plate.

  • Rub hard cheese on top.
  • Finely chop the dill and sprinkle it on top of the cheese.

Your salad is completely ready to serve!

Calat with heart "Garnet bracelet"

I have always been against salads that contain pomegranate. I thought that the bones very much interfere with eating it. But after trying this salad, I changed my mind. The seeds are not felt at all, and the pomegranate juice gives it juiciness and special piquancy.The heart, in combination with pomegranate, also acquires a special taste. The salad turns out to be very rich and nutritious.

Heart salad "Pomegranate bracelet"

What you need for this salad:

  • Beef heart - 300 g
  • Pomegranate - half a piece
  • Potatoes - 100-150 g
  • Carrots - 150 g
  • Walnuts - 30-40 g
  • Beets - 200 g
  • Egg - 2 pieces
  • Red onion - to taste
  • Mayonnaise to taste.

Let's start cooking:

Before cooking, it is necessary to pre-prepare products that require pre-cooking.

1) Preparing the beef heart.

  • It is necessary to cut off all excess fat from the heart. This must be done, if you do not remove the fat, the cooked heart will acquire a specific smell of beef fat.
  • Boil the heart in salted water until tender.
  • Once it's done, remove the heart from the broth and let it cool completely.

2) Carrots must be boiled until soft, add a pinch of sugar when cooking, so the carrots will be tastier.

3) Boil the potatoes in a peel, be sure to salt the water during cooking. When done, let the potatoes cool completely.

4) Beets also need to be boiled.

  • When boiling beets, add a little sugar to the water, just like when boiling carrots. Using this method of cooking, you will add sweetness to the drill, which will make the salad much tastier.
  • When the beets become soft, drain the hot water and fill it with very cold water several times, so the beets will not only cool down, but also come to full readiness.

5) Eggs must be boiled hard. Be sure to take large ones, if they are small, it is better to add another egg.

6) Now you will need a flat dish or large flat plate to shape the salad.

  • Lubricate the bottom of the dish with mayonnaise; in the center you need to put a flat glass or a plastic bottle with a volume of 0.5 liters.
  • The first layer will be potatoes. Peel it, rub the potatoes on a coarse grater, brush the layer with mayonnaise.
  • Cut the heart into small cubes, place the heart on top of the potatoes, brush with mayonnaise.
  • Now you need to peel and chop the onion, be sure to take red or white so that it is not pungent and very bitter. Brush the onion with mayonnaise.
  • Now, peel the eggs. Rub them on a coarse grater, put the eggs on top of the onions, brush with mayonnaise.
  • Next, peel the carrots, rub them on a coarse grater. Spread the carrots evenly on top of the egg, brush with mayonnaise.
  • Then beets will be used. Peel it and also grate it on a coarse grater. Place it on top of the carrots. Lubricate the beets with mayonnaise, but not too generously, because they are a juicy product in themselves.
  • Now take a pomegranate, peel it and separate it. Place the pomegranate seeds on top of the salad. You do not need to grease them with mayonnaise.
  • Carefully remove the glass from the salad.
  • Refrigerate the salad for a couple of hours to soak.

If you prepare the salad in advance, for example, in the evening before the holiday, then put the pomegranate seeds on top before serving.

Puff pastry salad with pork heart

This delicious and delicate salad will appeal to your whole family and will not leave your guests indifferent.

Puff pastry salad with pork heart

What you need to make a salad:

  • Pork heart - 300 g
  • Korean carrots - 200-250 g
  • Canned champignons - 250 g
  • Hard cheese - 150-200 g
  • Egg - 4 pieces
  • Onions - to taste
  • Vinegar - 40-50 g
  • Mayonnaise to taste.

Let's start cooking:

It is worth starting as usual with those products that must be pre-cooked.

1) First you need to boil the heart, while cooking, add a little salt to the water. Boil it until tender. Then remove it from the broth, let it cool completely.

2) Cook the eggs hard. After they are cooked, fill them with cold water.

3) Onions for this salad must also be prepared in advance.

  • Peel the onion, cut into 4 pieces, then cut into slices.
  • Fold into a bowl.
  • Pour vinegar on the onion. To prevent it from being too sour, dilute the vinegar with a little water, you can also add a little sugar, so it will be less pungent.

4) Now let's start the process of preparing the salad. The salad is prepared in layers, so you need to choose a suitable dish.

  • First you need to cut the heart into small cubes, brush the layer with mayonnaise.
  • Put the onion on top of the heart, also brush with mayonnaise.
  • Next, take the mushrooms, they must be cut into thin slices or strips. Put them on the onion, brush with mayonnaise.
  • Next will be Korean carrots. I always choose sweet carrots because the acid in mushrooms and onions is enough for me. Lubricate it with mayonnaise.
  • Next, take the eggs and peel them. Grate the eggs on a coarse grater over the carrots. Brush the layer with mayonnaise.
  • Lastly, rub the cheese over the eggs.

Refrigerate the salad for a couple of hours.

Heart salad with pickled cucumber

This salad goes well with any side dish. It turns out to be very nutritious and delicious. Such a salad will not cost much and is perfect not only for the holidays, but also for the everyday menu.

Heart salad with pickled cucumber

What you need to make a salad:

  • Beef or pork heart - 0.5 kg
  • Carrots - 300 g
  • Pickled cucumber - 2 pieces
  • Egg - 5-6 pieces
  • Onions - 300 g
  • Refined sunflower oil - 2 tablespoons
  • Mayonnaise to taste
  • Salt to taste
  • Ground black pepper - to taste.

Let's start preparing the salad:

All food must be prepared before cooking.

  • It is necessary to cut off all the fat from the heart, it does not matter whether it is pork or beef. It is preferable to remove the fat before cooking.
  • Cook it until tender in salted water.
  • Loan take the heart out of the broth and let it cool completely, just be sure to cover the heart when it cools down, otherwise the surface will dry out and weathered.

2) Boil the carrots until tender. After it's cooked, drain the water and let it cool completely.

3) Eggs must be boiled hard.

  • Cut each onion into 4 pieces, then cut it into thin slices.
  • Next, put a frying pan on the stove, pour the oil onto it. When the oil warms up, pour the onion, fry it until transparent and soft.
  • Then transfer it to a cooling plate.

5) Then use a convenient container to fold and mix the salad ingredients.

  • Cut the heart into small strips.
  • Grate the carrots on a coarse grater or cut them into strips.
  • Just pour the onion into the salad.
  • Peel and grate the eggs.
  • Cut the cucumber into strips, it is desirable that the size of the cucumber is as close as possible to the size of the chopped heart.
  • Add mayonnaise, salt and black pepper to your salad to your liking.
  • Stir the salad.

Optionally, add chopped herbs to your liking. Refrigerate the salad. It must be served exclusively cold.

Beef heart salad with radish

Radish makes this salad very unusual and gives it a certain piquancy. Men like this salad very much and prefer it as an appetizer to strong alcohol. Try to cook it for a holiday, believe me, your guests will love it.

Beef heart salad with radish

What is needed to prepare the salad:

  • Beef heart - 400 g
  • Black radish - 250 g
  • Onions - 250 g
  • Refined sunflower oil - 2 tablespoons
  • Carrots - 250 g
  • Salt to taste
  • Mayonnaise to taste.

Let's start cooking:

For cooking, you need to prepare raw foods.

1) All fat should be cut from the heart.

  • Cook it in salted water until cooked through.
  • Then remove the heart from the broth and let it cool completely. When cooling, it is desirable that it be covered with a cloth, otherwise it may dry out on top.
  • After the heart has cooled, cut it into small strips.

2) Peel the onion, cut each onion into 4 pieces and cut into slices.

3) Peel the carrots, grate on a coarse grater.

4) Put a frying pan on the stove, pour vegetable oil on it.

  • When the oil is hot, pour in the chopped onion, let it fry until light golden brown.
  • Once the onions are ready, add the carrots, fry them further together until the carrots are cooked through.
  • Season the vegetables with salt to your liking.
  • When everything is ready, pour it onto a plate and let it cool down.
  • Then add the onions and carrots to the chopped heart.

5) Peel the radish. Grate it on a coarse grater and add to the salad.

6) Add mayonnaise to the salad and mix well. If necessary, add salt to the salad to taste, but only pre-taste the salad after mixing. Because most of the products in the salad are already salted.

Your salad is completely ready to serve.

Tip: It is not worth making this salad in large quantities, the radish gives juice and after a while the salad will change its taste. If you need to make a lot of salad, just add the radish to the salad before serving.


Planting watercress for seedlings

What time to sow for seedlings

If you do not have the opportunity to grow watercress in the open field, then it can be grown indoors throughout the year, while sowing seeds is carried out regularly at intervals of 1-1.5 weeks. However, if you have a piece of land, then sowing seeds can be carried out directly into open soil systematically from March to September, and if desired, in October-March, it can be grown indoors.

When cultivating on a windowsill, it is recommended to alternate between different varieties of watercress, in this case, you will constantly have fresh tasty greens containing a large amount of vitamins.

Features of growing from seeds

To cultivate this plant at home, you need to choose a container whose height should be equal to 8-10 centimeters. Sowing seeds can be carried out in a prepared soil mixture, or they are evenly distributed on the surface of wet cotton wool, filter paper or blotting paper. There are gardeners who cultivate watercress in one large pot next to other vegetables and herbs. Curly lettuce varieties look very attractive in such mixed plantings.


Cucumber salad for the winter. Step by step recipe with photo

A simple and affordable recipe for cucumber salad at home.

To cook cucumber salad for the winter very simple and will not take long. Cucumber salad, cooked according to this recipe, it turns out to be very tasty. Cucumbers are not exposed to prolonged heat treatment, so they crunch appetizingly in the salad, like fresh ones. Black pepper and vinegar add a mildly sour spice to the salad.

To prepare the salad, you will need a 10 liter saucepan. Ready salad is enough for 7-8 cans (0.5 liters). For the salad, you will need the following vegetables: cucumbers, tomatoes, bell peppers, onions, and spices.

A step-by-step recipe for cucumber salad for the winter

Ingredients:

  • 3 kg. - cucumbers
  • 1 kg. - a tomato
  • 1 kg. - onions
  • 4 pieces - sweet pepper
  • 2 tbsp. l. - salt
  • 1.5 cups (250 ml) - sugar
  • 1 tbsp. l. - pepper (ground black)
  • 2 tbsp. l. - vinegar (70%)
  • 1 cup (250 ml) vegetable oil.

Ingredients for winter cucumber salad.

Step 1. You must first prepare jars, lids and equipment for preparing salad. Banks are sterilized, lids and equipment should be boiled.

Step 2. Wash vegetables thoroughly. Peel the cucumbers with a brush, remove seeds from the peppers, peel the husks from the onions.

Step 3. Now we cut vegetables:

The onion is chopped finely (as in frying). Then sauté in vegetable oil in a large saucepan or in a cast iron.

Cut the cucumbers into slices. If the cucumbers are large in diameter, then you can divide the circles in half.

Tomatoes are cut into cubes. It is desirable that the tomatoes were denser.

Sweet pepper strips. The color of the pepper can also be green, although the red fruit will look prettier in the finished salad.

Step 4. Spread onion in oil: 15 min. Add together all other vegetables, salt, sugar, pepper, mix and then cook for another 15 minutes. Add vinegar. Remove from heat.

Step 5. Put the salad hot in sterilized jars, roll up, check for leaks (put on its side) and under a fur coat.


7 types of salad for your garden

A very decorative and miniature watercress, it does not at all deserve its botanical name "klopovnik sowing". Small leaves of this salad look great as a decoration for dishes, but watercress became famous first of all for its surprisingly sharp "mustard" taste of small beautiful leaves. Fast-growing, perishable, bright and aromatic watercress in terms of the intensity of its taste characteristics can even compete with arugula.

The use of watercress in cooking

Watercress is used only fresh. It goes well with fresh vegetables and sauces, snacks, omelets, fish and meat, and is used as a seasoning.

Klopovnik sowing, or Watercress

Sowing dates for watercress

The first sowing of cress is carried out at the end of March. It is advisable to constantly sow the cross for replacement plantings every 7-10 days. In the summer, it is better to take a break: in typical summer conditions in the middle lane, this type of salad rapidly turns to flowering, does not like long daylight hours and heat. Optimal conditions - germination at a temperature of about 6-8 ° C warm and growth at 10-15 ° C - are achievable with sowing in spring and September.

The necessary conditions

For watercress, it is necessary to provide very nutritious and light soils. This type of salad does not like the bright sun, it gives the most delicious greens in partial shade (only the earliest sowing in March is best done in a sunny garden). This plant is considered one of the most cold-resistant salads.

Growing watercress

It is better to prepare the salad beds in the fall. The first sowing of cress is carried out in early spring, after warming up the soil. The seeds are buried in the soil up to 1 cm. Seedlings appear very quickly, after a few days. It is better to cover the first March sowing with a film or a film tunnel. After the release of the third true leaf, fragile crops must be thinned out, leaving only one plant at a distance of 10 cm.

Klopovnik sowing, or watercress, young plants. © Rainer Zenz

The specifics of caring for watercress

Since the watercress is very low and grows in loose rosettes, it is best to mulch the soil to keep the foliage clean. Watercress will need regular watering, because interruptions in moisture instantly affect the taste of the leaves. Watercress simply loves spraying every day for juicier, more delicate greens. It is better not to use fertilizers.

Harvesting and storage

This is an early ripening salad that reaches technical maturity in 2-3 weeks after sowing (and its seeds ripen in two months). Even the plants remaining after thinning can be eaten. Harvesting can begin as soon as the watercress grows up to 10 cm.

Bedbug, or Watercress, is an adult plant. © Corinna John

Watercress belongs to the most perishable types of salads: fresh watercress is stored for no more than a day, after which the leaves brighten due to the loss of chlorophyll and lose their taste. Even in the refrigerator, when the leaves are moistened, it can be stored for only 2-3 days.


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