Spinach - a truly amazing plant, which with the full responsibility can be called a storehouse of vitamins and minerals. If you make it a rule to eat every day (especially in season) salad with spinach, which can include almost any vegetable, and not only, it is a great opportunity to provide the body with essential nutrients. A deficiency of iron, which is known to cause anemia (anemia), spinach just a necessary product - this trace element in it quite a lot. The same can be said of iodine.
Spinach can be prepared a variety of dishes: it is good in soups, casseroles, cakes and scrambled eggs and, of course, spinach is excellent in salads. Interestingly, the heat treatment vitamins in it almost destroyed. The only thing you should pay attention: the spinach does not like prolonged heat treatment. Moreover, with oxalic acid, which abound in the vegetable it crystallizes and becomes harmful to health. In order to neutralize its harmful effects, when cooking using milk or cream.
In this regard, I would like to warn people who suffer from diseases such as gout. For them, the spinach is contraindicated, since it exacerbates the disease. Do not use spinach and those who have problems with the kidneys and urinary system, gall bladder. But everyone else should definitely include this vegetable was part of the daily diet.
Besides the already mentioned advantages, spinach is extremely useful in case of problems with vision, hypertension, constipation, anemia.
We will talk about how to properly prepare salads with fresh spinach. Each recipe can be modified to your taste, more importantly, do not deviate from the basic rules of cooking. In this case, the salad would benefit the most.
So, the first recipe for a delicious and easy to prepare a salad with spinach.
Salad with spinach, tomatoes and avocado
Ingredients:
two handfuls of fresh spinach
juicy onion salad
avocado
2 tomatoes
200 grams of mushrooms
a handful of pine nuts
4 tablespoons olive oil
tablespoons balsamic vinegar
lemon juice
salt, sugar, pepper
greenery
Cooking method:
Spinach salad rinse thoroughly in several waters (this is a mandatory procedure to get rid of the sand) and put on a paper towel to dry out the leaves. After that, they can be folded into a bag and put into the refrigerator, so they kept their freshness and hrustyaschest.
Mushrooms wash, dry, chop and marinate in a mixture of olive oil, salt, pepper and lemon juice.
Tomatoes and avocados exempt from the skin and cut into cubes, immediately sprinkle with lemon juice. Add to salad bowl, cut into thin half rings onion, spinach leaves, marinated mushrooms and pour all the sauce.
Recipe filling: Mix the olive oil, balsamic vinegar, sugar, salt, pepper, lightly beaten all.
Sprinkle the salad with spinach, nuts and garnish with greens. Serve with crispy toasts.
This recipe can be taken as the base, and on this basis to vary the composition of ingredients, gas stations, etc.
We also offer a simple recipe for a warm salad. This is a very satisfying and healthy dish, which can replace a complete meal.
Warm salad with spinach and bacon
Ingredients:
2-3 handfuls of spinach
150 grams of bacon
Tablespoons olive oil
Glass garlic croutons
A few stalks of green onions
Salt pepper
Lemon juice
Cooking method:
Spinach rinse thoroughly and dry. Bacon fry in olive oil until crisp. Remove it from the pan and in the same fat fry the leaves of baby spinach for a minute.
Put on a warm plate of spinach, sprinkle with lemon juice, salt and pepper to taste. Garnish with fried bacon, croutons and sprinkle with finely chopped green onions.
Recipe croutons
Wheat bread cut into cubes and dry in the dry pan, pre-grated garlic.
Salad with spinach, tomatoes and parmesan
Ingredients:
200 grams of fresh spinach
100 grams of lettuce Frise
200 grams of cherry tomatoes
30-50 grams of Parmesan cheese
juicy onion salad
3 tablespoons olive oil
1-2 tablespoons of thick balsamic sauce
salt and pepper to taste
Cooking method:
Spinach and lettuce leaves thoroughly wash and dry. Tomatoes cut into halves, chop the onions thin half-rings. All the ingredients combine in a salad bowl and mix. Drizzle with dressing, prepared with olive oil and balsamic sauce. Salt and pepper to taste.
The recipe includes parmesan cheese, which is sprinkled with spinach salad just before serving.
Salad with spinach, tomatoes and cheese
Ingredients:
two or three handfuls of spinach
250 grams of cherry tomatoes
150 grams of good cheese or feta cheese
juicy onion
3 tablespoons olive oil
lemon juice
salt and pepper to taste
greenery
Cooking method:
Spinach thoroughly wash, dry and put in a salad bowl. Add sliced halves of cherry tomatoes and finely chopped onion. Sprinkle with lemon juice, salt and pepper, sprinkle with olive oil. Before serving, sprinkle with shredded cheese and salad greens.
The recipe for a simple, but it's very tasty and healthy salad. Spinach is very well combined with a variety of cheeses that enrich the taste and give it a green crispy leaves completely new flavor notes. You can also supplement the recipe nuts, seeds, fried sesame seeds.
Bon Appetit!
We recommend that read: Recipes for salads with olive oil
Contents:
Shrimp salad with tomatoes and original dressing
Shrimp salad with cherry tomatoes and croutons
Summer heat completely discourages appetite. But as soon as there is something still needed, you should give preference to a light vegetable salad is fine fish and seafood. Very tasty salads with shrimp, supplemented by a variety of ingredients and additives. It's time to cook shrimp salad with tomatoes, which are in the midst of the summer have a special taste and aroma.
We are not very experienced hostesses there can be problems with the preparation of seafood, including shrimp and loved by all. I must say that the complexity of this case have not the slightest, but as always, the devil is in the details. There are certain subtleties, without the knowledge of which, instead of tender crustaceans can be obtained tasteless "rubber".
Seafood in any case can not digest, overcook, short, long subjected to heat treatment. It should last no more than 3-5 minutes. Moreover, lower seafood should only in boiling water, or too disturbed time and temperature, and the product loses its flavor.
Today on sale there are many varieties of shrimp - from large to small cocktail tiger. If you bought a pink shrimp in the shell, you know - they have already been cooked, accordingly, they should not be boiled. Before the use of such shrimp just have to defrost. Best of all, that the process was gradual. Optimally - to move the seafood from the freezer to the refrigerator, and then used for other purposes.
Prawns are perfectly combined with many vegetables, such as tomatoes, spinach, all varieties of salads, garlic, lemon juice and soy sauce. Such "comprehensive" opens wide road of creative imagination. The recipes that we offer, nothing more than a thought-provoking information, a certain base, based on which you will be able to create their own culinary delights.
Shrimp salad with tomatoes and original dressing
Ingredients:
500 grams of boiled shrimp
2-3 tomatoes
2 avocados
2 garlic cloves
2-3 tablespoons olive oil
a handful of basil
a handful of beautiful lettuce
lemon juice
a handful of roasted pine nuts
salt and pepper to taste
Cooking method:
Let's start with filling. To do this, grind in a mortar or blender basil leaves, garlic, pine nuts. Add salt, pepper, lemon juice, then slowly pour a trickle of olive oil, continuing to whisk. The mixture should turn out quite thick, flavorful.
Tomatoes and Avocado peel and cut into cubes, add the prepared shrimp and pour the resulting sauce, which is a kind of variation of pesto. Salad with shrimp and tomatoes ready.
Serve on a plate, laid out lettuce. You can also file portions, spreading salad ice-cream bowls and garnish with greens.
Shrimp salad with cherry tomatoes and croutons
Ingredients:
500 grams of shrimp
250 grams of cherry tomatoes
50 grams of Parmesan cheese
a couple of handfuls of mung bean salad
large cup garlic croutons
2 garlic cloves
50 ml of olive oil
yolk of a raw egg
lemon juice
30 ml of soy sauce
salt and pepper to taste
Cooking method:
Prepare the marinade for shrimp: Mix a spoonful of soy sauce, olive oil and lemon juice, add a crushed clove of garlic. Washed and peeled shrimp carapace leave to marinate for a few hours.
Wheat bread cut into cubes and fry in olive oil with garlic. For the sauce, whisk yolks with the lemon juice, salt and pepper, slowly pouring the olive oil. At the end, add minced garlic. Marinated shrimp fry for 3-4 minutes in olive oil, add the marinade, warm and remove from heat.
In salad bowl to lay washed and mash obsushennye lettuce, cherry tomatoes cut into halves, put on top of a hill fried shrimp and pour all the prepared sauce. Sprinkle shrimp salad with tomatoes croutons and grated Parmesan cheese.
Enjoy exquisite taste! Bon Appetit!
We recommend that read: Vegetable salad with shrimps
