Warm vegetable salad recipe. Hot salad: recipes with chicken, meat and vegetables. For four servings we need

The peculiarity of hot salads is that they can be eaten after preparation. There is no need to wait until all the ingredients have cooled and infused in the refrigerator. Most types of hot salads are very simple to prepare and include the usual set of products, but first, a little about their history.

The history of the emergence of salad

Salads were invented by the Romans in an era of abundance, even before the birth of Christ. At Roman feasts, which could last for several days at that time, dishes with vegetables and herbs were served, abundantly seasoned with vinegar, salt, and honey.

A typical salad could consist of onions, herbs and lettuce, which were seasoned with olive oil with honey and lemon. All this was served with a variety of meats.

The name of the salad is in no way associated with the vegetable of the same name, since the salad is one of the constituent ingredients of the dish, and from there it got its name.

Over time, salads become more varied in their composition. New products appeared, and the rules of etiquette and preparation changed over time. Salads began to be prepared more actively in France. All sorts of foods were added, such as cheese, asparagus, fresh cucumbers and artichokes. Chefs began experimenting with adding root vegetables.

We were looking for all kinds of recipes for new fillings. They began to grind in a mortar and add spices and aromatic herbs.

In the future, I liked to add not only fruits, but also meat components, as well as pickling and pickling. In the 19th century, eggs appeared in recipes. Just later they will become the basis of many salads. The era of mayonnaise began.

Later, not only a variety of meat products are added to the recipe, but also fruits, fish, canned beans, all types of fruits and root crops. From a number of additional salads, they pass as a separate dish. For example, Mimosa or Festive will easily replace the main dishes on the table. In Russia, these dishes were a holiday and a sign of chic. Later, from restaurants and cafes, they moved to the homes of the simplest citizens and were simplified and changed many times over. Hot salads started to appear.

Original recipes

There's a lot interesting recipes, which are the signature dishes of hostesses. It's easy to learn how to cook them, and it's even easier to do it.

For example, the recipe delicious food with chicken, pineapple and rice. It will turn out delicious and juicy. All products involved are in harmony with each other. For cooking you need:

• Rice - 200 g.
• Chicken meat - 250 g.
• Salted peanuts - 50 g.
• Sweet pepper - ½ part of the vegetable.
• Green peas - 100 g.
• Peanut butter - two tsp
• Salt.
• Olive oil - three tbsp l.
• Lemon for dressing - ½ part.

From so bright and delicious salad all guests will be delighted. A great opportunity for the hostess to feed her household deliciously. For salad, it is better to buy long-grain rice in the store. Let's start cooking:

1. Boil rice. But be careful not to digest it, otherwise it will stick together.
2. Soak the peas for a short time in hot water, then rinse in a colander with water.
3. Fry chicken pieces in a preheated skillet. Season with salt and pepper.
4. Cut pineapple and pepper into small pieces.
5. Dressing: Lemon juice survive along with olive and peanut oil and mix together with salt and pepper.
6. Put pineapples, rice, chicken, peppers, peas in a beautiful salad bowl and mix everything with the filling.
7. Send pea pods there and sprinkle with salted peanuts.

Salad with shrimp

Such dishes are extremely popular. In any restaurant or cafe, there will always be several dishes on the menu. It contains shrimp, which is a source of iodine, calcium, protein, magnesium, sodium and is considered a diet food.

Ingredients:

• Cheese - 50 g.
• King prawns - 450 g.
• Garlic - two cloves.
• Tomatoes - 400 g.
• Oil (vegetable) - 2.5 tbsp. l.
• Any greens.
• Cedar nuts - 2-3 tbsp. l.
• Balsamic vinegar - 2 tbsp. l.
• soy sauce -1.5 tbsp. l.

Hot salads, the recipes of which will decorate our table, win our hearts more and more, and, most importantly, they are easy to cook. For example, this salad is prepared like this:

1. Pour boiling water over the shrimp and leave for five to seven minutes. Then pour into a colander so that all the water is glass. Clean and remove the intestinal vein in the shrimp, cut into two halves.
2. Heat oil in a pan, add garlic. Fry literally thirty - forty seconds will be enough.
3. Put the shrimps there.
4. Fry for 4 minutes.
5. Fry the nuts in a clean pan.
6. Put greens, pine nuts and tomatoes in a stewpan, grate cheese and put fragrant shrimps. Drizzle with vinegar and sauce.

Chicken with mushrooms

Another delicious hot salad with chicken and mushrooms. A truly exquisite human creation. Fast, tasty and satisfying.

100 g bacon and one chicken breast cut into slices. Portobello (type of mushrooms, but larger) - one hundred grams, also coarsely chopped. Peel one onion and chop into half rings.

Fry the chicken breast and bacon in a saucepan in olive oil and place on a paper towel. Fry in parallel with 1 tablespoon butter half rings of onion, along with a finely chopped clove of garlic.

Send mushrooms there along with dry Provencal herbs, one pinch is enough and the same amount of salt and freshly ground pepper.

For dressing, grind a pinch of salt and one clove of garlic and mix with the zest of one grated orange. Squeeze out literally 1 tbsp. l. juice and combine with 2 tbsp. l. yogurt (natural). 1 tbsp. l. olive oil, the same amount of balsamic vinegar, a pinch of pepper. Mix thoroughly and season our warm salad with this wonderful filling, and sprinkle with herbs on top to your taste. Hot chicken and mushroom salad is ready!

Any housewife in the kitchen wants to diversify her menu and prepare a salad of herbs, chicken liver with the addition of mushrooms. Such a dish will be not only tasty, but also healthy.

You will need:

• champignons - 260-310 g;
• green salad - 200-250 g;
• liver - 450-500 g;
• one large onion;
• greens - 150 g;
• flour - 90-110 g;
• rye crackers - 100 g;
• lemon juice - 2.5-3 tbsp. spoons;
• salt, pepper - to taste.

Champignons can be taken frozen or canned in a jar, the taste will remain juicy.

Let's start with the greenery. Rinse the leaves fresh salad dry on a towel. Wash the mushrooms and chop coarsely, chop the onion, preferably in half rings. In a frying pan, with the lid closed, fry everything together for five minutes. You can add a pinch of Provencal dry herbs if desired. Then we act like this:

1. Dip the chicken liver in flour, salt and fry over medium heat in a skillet with butter until a crust forms.
2. Put all the ingredients in a large salad bowl and make a dressing: mix the soy sauce, pepper, salt, oil and lemon juice on a plate. Beat everything well and season the salad.
3. Serve salad in portions to each guest. First put the lettuce leaves on the plate, then the liver and mushrooms with onions. Top with a slide of herbs and pour over the sauce.
4. For decoration, use crackers or, if desired, grated Parmesan cheese.

Hot salads with meat

Such dishes are prepared just before serving. The aroma of the hot salad will enchant any gourmet and amaze guests.

When it comes to such a salad, the question immediately arises, what meat products are added to the salad? In fact, all types of meat are used: pork, lamb, beef, poultry, rabbit. The only wish is the juiciness and freshness of the product. By-products such as, for example, tongue, heart, liver will also make the salad pricelessly delicious. The addition of bacon is also encouraged.

A hot meat salad requires the addition of fried ingredients, be it meat or vegetables such as carrots, courgettes, eggplants, and others.

Traditionally, beef is used for cooking. It is important to keep the softness and juiciness here. Therefore, the chopped pieces of beef should be poured with freshly squeezed lemon juice and fried in a hot pan, so as to achieve a thin crisp crust. Then the juiciness of the meat will be fully ensured.

You can marinate a whole piece of beef for two hours. For the marinade, mix finely chopped garlic, soy sauce, grated ginger, salt, onion, mustard, favorite herbs and herbs. Over time, you need to fry the meat in a whole piece and cut it directly after cooking.

Vegetables such as tomatoes, cabbage, cucumbers and all kinds of greens are ideal here. Lemon juice and soy sauce are perfect for dressing.

Warm salads with chicken are loved not only by adults, but also by children. Our hostesses love it when the whole family gathers at one table. There is a wonderful recipe for such a case.

To make a hot salad with chicken and vegetables, we need:

• chicken fillet - 1 pc .;
• onion - 1 pc.;
• eggplant - 2 pcs.;
• bulgarian pepper - 5 pieces;
• tomatoes - 4 pieces;
• Feta cheese - to taste;
• vinegar - 3 tbsp. l .;
• soy sauce - 3 tbsp. l .;
• oil to taste;
• allspice;
• iodized salt.

Marinate the chicken fillet in soy sauce for 30 minutes. Chop the eggplants, salt and leave for about 30 minutes to get rid of the bitterness. Lightly fry the onion with cubes of bell pepper. Further:

The dish is ready!

With tongue and vegetables

Such a salad does not stagnate on the table and is prepared quickly, if you do not take into account the preparation of the ingredients. There are many cooking options: instead of the tongue, seafood, squid, and meat are perfect. There would be a desire to cook.

We need:

1. Pork tongue - 1 pc.
2. Carrots - 1.5-2 pcs.
3. Eggplant - 1 pc.
4. Garlic - 3 cloves.
5. Bulgarian pepper -1 pc.
6. Soy sauce - 4 tbsp. spoons.
7. Green onions - 50 g.
8. Vegetable oil.
9. Salt.
10. Allspice.

Cut all the washed vegetables. Soaked in salted water for up to half an hour, fry the eggplant for a few minutes with carrots, then add the onion and pepper.

Peel the pre-cooked tongue in salted water and cut into thin strips, add to the vegetables. Pour in the sauce along with the garlic passed through the garlic press, and mix everything thoroughly. Lastly, chop the green onions and add to the vegetables.

Salad ready!

Delicious salads in the cold

Autumn and winter times are the best for warm salads, as our body needs more and more energy. It's getting colder outside the window, and recipes with seasonal vegetables are becoming more and more relevant.

For four servings we need:

• pearl barley - 200 g;
• pumpkin - 800 g;
• parsley - 150 g;
• egg - 4 pieces;
• cranberries - 50 g;
• maple syrup - 3 tbsp. l .;
• oil - 4 tbsp. l .;
• table vinegar - 3 tbsp. l .;
• cinnamon - 1 tsp;
• Parmesan - 50 grams;
• nutmeg - to taste;
• salt and pepper mixture to taste.

Let's start cooking the dish. Pour the washed pearl barley with 400 ml of water and boil, and then, covered with a lid, cook until all the liquid has evaporated for about 40 minutes. Further actions:

1. Cut the pumpkin into slices, sprinkle with cinnamon on top and nutmeg... Sprinkle with oil, pepper and salt to taste. Put in a preheated oven for thirty-five minutes until tender.
2. In a separate bowl, stir in the maple syrup, vinegar, remaining oil, add pepper mixture and season with salt.
3. Cook the eggs either poached or separately fry them with fried eggs.
4. In a salad bowl, mix pumpkin, cranberries and parsley. Pour in the dressing.
5. Put the salad on plates in portions, put an egg on top, decorate with grated Parmesan and herbs of your choice.

Of course, salads are considered the most useful and beneficial of the many dishes for the health of the body, due to their rich content and variety of minerals and, of course, vitamins, not to mention all the other useful substances.

Cook, create in your kitchens, come up with new recipes. Please not only your family and friends, but also everyone around you with new ones delicious recipes our favorite hot salads.

Attention, only TODAY!

From salmon, beef, chicken and even pumpkin, you can prepare original and very satisfying warm salads that will diversify your daily menu.

Warm salads with meat

gordonramsay.com

Ingredients

• 2 beef fillets, 200-250 g each;
• sea ​​salt to taste;
• some olive oil;
• 2 carrots;
• 6 radishes;
• 1 small cucumber;
• 1 small onion;
• 200 g cherry tomatoes;
• ½ bunch of mint;
• 3 stalks of green onions;
• 1 bunch of lettuce leaves
• 1 clove of garlic;
• 1 chili pepper;
• 2 teaspoons cane sugar
• 2-3 tablespoons of soy sauce;
• 1 lime;
• a handful of peeled peanuts.

Preparation

Rub the fillets with salt and pepper. Heat the olive oil in a skillet and fry the meat over high heat for 2-3 minutes on each side. You should have a lightly rare steak.

Use a vegetable slicer to cut the carrots into thin slices. Cut the radish and cucumber into thin slices, and the onion into half rings. Cut the cherry in half. Chop mint leaves, chives and lettuce. Mix all of these ingredients together.

Grind chopped garlic and chili in a mortar, adding a little salt. Mix them with sugar soy sauce and lime juice. Pour this dressing over the vegetables and stir well. Leave some dressing.

Cut the steaks diagonally into thin slices. Toast the nuts in a dry skillet with a pinch of salt. Then chop the peanuts into large pieces.

Put the meat on vegetable salad, sprinkle with chopped nuts and drizzle with remaining dressing.

bbcgoodfood.com

Ingredients

• 200 g chicken liver;
• ½ tablespoon olive oil;
• ½ teaspoon dried rosemary
• 140 g green beans;
• 1 bunch of lettuce leaves
• 100 g watercress;
• 3 tablespoons of balsamic vinegar.

Preparation

Cut the chicken liver into small pieces, drizzle with olive oil and sprinkle with rosemary. over high heat for 5-6 minutes, until it turns dark brown.

Dip the green beans in boiling water for 3 minutes, then drain in a colander and let cool slightly. Spoon the beans, chopped lettuce, and watercress onto a serving platter. Pour vinegar into the skillet with liver, stir and place on top of the greens.

taste.com.au

Ingredients

• 600 g pumpkin;
• 400 g broccoli;
• 4 tablespoons olive oil
• a few sprigs of thyme;
• sea ​​salt to taste;
• ground black pepper - to taste;
• 4 chicken breasts;
• 2 cloves of garlic;
• 200 g champignons;
• a handful of walnuts;
• ¼ a fork of red cabbage;
• 1 tablespoon grain mustard
• 1 teaspoon sugar.

Preparation

Remove the seeds and cut into 3 cm thick pieces. Divide the broccoli into florets. Place the pumpkin and broccoli on a baking sheet covered with parchment paper... Drizzle with a tablespoon of olive oil, sprinkle with chopped thyme leaves, salt and pepper. Place the baking sheet in a preheated oven to 200 ° C for 25 minutes. The pumpkin should be softened and the broccoli lightly browned.

Meanwhile, stir in the chicken, chopped garlic, thyme leaves, and a tablespoon of olive oil. Season with salt and pepper to taste. Fry the chicken in a skillet over medium heat for 5 minutes on each side. The breasts should be well done. Place them on a plate and cover with foil for 5 minutes. Then cut the chicken into thin slices.

Cut the mushrooms in half and fry them over high heat for 5 minutes. Then toast the nuts and chop them.

Combine mushrooms, chopped cabbage, broccoli, pumpkin, and nuts. Place the ingredients on a salad platter and top with the chicken pieces. Combine the remaining oil, vinegar, mustard, sugar and salt. Pour this dressing over the salad and garnish with thyme leaves.

bonappetit.com

Ingredients

• 4 large red or orange peppers;
• 8 tablespoons olive oil
• sea ​​salt to taste;
• ground black pepper - to taste;
• ½ small red onion;
• 2 cloves of garlic;
• 2 tablespoons red wine vinegar
• ¼ teaspoon ground chili pepper;
• ½ loaf of rye bread;
• a few thin slices of salami;
• 100 g mozzarella.

Preparation

Place the peppers on a baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Place in an oven preheated to 200 ° C and bake for 10-12 minutes, turning occasionally. The peppers should be browned on all sides. Lay them out and cover with foil for 15 minutes.

Then peel the peppers, remove the seeds and cut into strips 2 cm long. Combine the peppers, onion, chopped into thin half rings, chopped garlic, vinegar, chili, half chopped oregano leaves and drizzle with 4 tablespoons of olive oil.

Cut the bread into small pieces, drizzle with the remaining butter and stir. Bake in preheated oven, turning occasionally, 8-10 minutes until crisp.

Stir in vegetables, bread and salami. Place the salad on a platter, top with the sliced ​​mozzarella and garnish with oregano leaves.

Warm salads with fish and seafood

jamieoliver.com

Ingredients

• 1 lemon;
• sea ​​salt to taste;
• ground black pepper - to taste;
• 400 g fish fillets (such as tuna or mackerel);
• a few sprigs of fresh oregano;
• 8 small tomatoes;
• 2 small onions;
• a few sprigs of dill;
• 2 tablespoons of balsamic vinegar
• 1 chili pepper - optional.

Preparation

Combine a tablespoon of olive oil, the juice of half a lemon and a pinch of salt and pepper. Pour this mixture over the fish and sprinkle with chopped oregano leaves.

Grill or pan the fillets. If the fillet is thin, the cooking process will take just a couple of minutes. It's okay if the fish disintegrates when frying. For the salad, you will still need to cut the fillets into small pieces.

Cut the tomatoes into thin slices. Place them on a salad plate and season with salt and pepper.

Cut the onion into thin half rings. Transfer the onion to a bowl, add olive oil, juice of half a lemon, salt and pepper. Toss and place onions over tomatoes.

Use your hands to separate the fish into small pieces and place on the onion. Sprinkle chopped dill on the salad, top with vinegar and garnish with chili, chopped into small thin strips, if desired.

jamieoliver.com

Ingredients

• 20 small peeled shrimps;
• 6 tablespoons of sunflower oil;
• 2 limes;
• 1 heaping tablespoon of grated fresh ginger
• 10 small zucchini;
• 2 chili peppers
• a few sprigs of cilantro;
• a few sprigs of mint;
• 2 tablespoons of soy sauce.

Preparation

Make a shallow cut in the back of each shrimp and remove the intestines. This way the dish will not taste bitter. Pour oil into a preheated pan, put the shrimp, add the zest and juice of one, as well as ginger. Cook the shrimp for 2 minutes, until light golden brown.

Cut the courgettes into thin slices diagonally and place in a salad bowl. Add to them fried shrimps, second lime juice, chopped chili, and cilantro and mint leaves.

Pour the soy sauce over the salad and mix well.

jamieoliver.com

Ingredients

• 240 g salmon fillet;
• sea ​​salt to taste;
• ground black pepper - to taste;
• 6 tablespoons olive oil
• 200 g small potatoes;
• 100 g green beans;
• 2 large eggs;
• 1 clove of garlic;
• 1 lemon;
• a bunch of lettuce leaves;
• a handful of olives;
• 4 small tomatoes.

Preparation

Rub the salmon fillets with salt and pepper. Pour 3 tablespoons of olive oil into the skillet and place the fillets, skin side down. Cook for 4 minutes, turn over and cook for 2 more minutes.

Cut the potatoes in half and along with the beans. Place the eggs in boiling water for 6 minutes. Then peel the hard-boiled eggs and cut into 4 pieces.

For dressing, combine chopped garlic with remaining olive oil, lemon juice, mustard, and a pinch of salt and pepper in a bowl.

Add lettuce, potatoes, beans and olives to the dressing. Cut the tomatoes lengthwise into 4 wedges, place in a bowl and stir.

Divide the salad onto plates. Top with eggs and sliced ​​salmon fillets.

Warm salads with vegetables

jamieoliver.com

Ingredients

• 400 g canned chickpeas;
• 1 onion;
• ½ bunch of parsley;
• 1 lemon;
• ½ tablespoon of paprika;
• ½ tablespoon of ground cumin;
• sea ​​salt to taste;
• ground black pepper - to taste;
• 7 tablespoons olive oil
• 1 tablespoon of liquid honey;
• 1 tablespoon of adjika;
• 4 small eggplants;
• 3 zucchini;
• 2 tomatoes;
• 2 red onions;
• 2 green peppers;
• 2 red peppers;
• 2 medium thin cakes.

Preparation

Drain the liquid from the chickpeas, transfer to a bowl and mash with a fork. Add the onion, chopped into thin half rings, and chopped parsley leaves. Drizzle with lemon juice, season with paprika, cumin, salt and pepper. Add 5 tablespoons olive oil and stir well.

Heat the honey and mix it in a separate bowl with the adjika. Cut the eggplants lengthwise into several slices, the courgettes and tomatoes into thin slices, and the onion into thin half rings. Remove the seeds from the peppers and cut the flesh into strips.

Grill vegetables or in a skillet with the remaining olive oil, turning occasionally. The vegetables should be softened. Season with salt to taste.

Remove all vegetables from the skillet except the eggplant. Pour the mixture of honey and adjika over them and cook for another 3 minutes. The eggplants should be slightly browned.

Cut the tortillas in half and brown them lightly. Place the chickpeas and vegetables on the flatbread before serving.

taste.com.au

Ingredients

• 2 small red onions;
• 16 small potatoes;
• 2 tablespoons olive oil
• 10 small beets;
• 5 small carrots;
• 3 medium zucchini;
• ¼ glasses of sour cream;
• 1 lime;
• 1 teaspoon Dijon mustard
• a few sprigs of fresh basil.

Preparation

Place the onion, sliced ​​in half rings, and the halved potatoes on a baking sheet. Drizzle with oil and stir. Wrap each beetroot in foil and place on a baking sheet. Place vegetables in an oven preheated to 200 ° C for 1 hour.

Then add whole carrots and sliced ​​zucchini to the vegetables. Drizzle with olive oil and bake the vegetables for another 20 minutes, until they are softened and lightly browned. Remove the foil from the beets, peel them and cut them in half lengthways. Then stir all the vegetables in a large bowl.

Combine sour cream, a tablespoon of lime, mustard, and chopped basil leaves. Divide the salad into bowls and place the lime dressing on top.

The idea of ​​cooking salads in a warm form is not at all new, a similar dish appeared back in the days of the Roman Empire, but only recently modern chefs have revived, modified and improved the recipe. Today is light, bright, warm salad with beef with a juicy, harmonious taste, is a must-have item in the menu of every eminent restaurant. Meanwhile, it is not so difficult to prepare it at home: it can be a hearty appetizer, a main course, and an excellent option for a grill picnic.

The refined taste, which will be presented by an impeccable combination of marbled beef and juicy baked vegetables, will be appreciated not only by gourmets. A dish close to the masterpieces of Mediterranean cuisine is also perfect for dietary nutrition: 100 g of finished product - ∼181 kcal, 12 g of protein, 10 g of fat and 8 g of carbohydrates.

Ingredients:

• 550-600 g of beef;
• 180 g of colored pepper;
• 100 g of tomatoes (choose fleshy, medium-sized fruits);
• 80 g of onions or yellow onions;
• 100 g of pickle pickle;
• 3 garlic cloves;
• 5 pieces. juniper (berries);
• 30 g each of olive oil and balsamic vinegar;
• salt, pepper to taste;
• capers, olives for decoration.

Meat plays a dominant role in the salad. To make it juicy, and at the same time cook as quickly as possible, it is better to take a tenderloin.

Step by step cooking:

1. Rub the meat in a whole piece with crushed garlic and crushed juniper berries, salt, pepper to taste, grease with oil. We heat a non-stick frying pan (preferably with a thick bottom), put several bay leaves on it, wait for a slight haze - such manipulations will provide a smoking effect and give the meat incredibly fragrant notes of taste. Fry the steak for 5 minutes, turning it several times.
2. Cut the onion into half rings, mix it with brine, put it in the microwave for 60 seconds at maximum power. Cool it down. Take note of this method of pickling onions, which is many times faster and more useful than the usual soaking of a vegetable in vinegar.
3. We make a small cross-shaped incision on the bottom of the tomatoes, pour boiling water over the vegetables for a few minutes. We remove the softened skin. Cut into slices, not forgetting to remove large seeds and a stalk.
4. We bake the pepper for half an hour at 200 degrees. We refrigerate in an airtight container, you can use a bag. When the pepper has cooled down, cut it lengthwise, remove the seed box, stalk, peeled skin and cut the pulp with longitudinal wedges.
5. Preheat the oven to 180 ° C again, put the "rested" meat and tomatoes on a baking sheet, bake for 10-15 minutes. If the vegetables start to burn, we decrease the temperature and increase the time accordingly.
6. Cut the beef into thin slices. Lightly season the meat and tomatoes with balsamic vinegar, shake well.
7. Put together a warm salad with beef and vegetables on a wide plate. The sequence of layers is as follows: onions - meat - tomatoes - peppers. Decorate with a mixture of capers and olives, sprinkle with vinegar again. We serve immediately.

Salad dressing can be very different - tartar or mustard sauces, based on sour cream with herbs. The option prepared by mixing the juices released from meat and pepper during baking, olive oil and a drop of balsamic is also perfect. Experiment!

With the addition of arugula

Looking for an option light meal for a cozy summer dinner on the terrace? The ideal solution is an Italian salad with beef and arugula. The herb will add a pleasant spicy bitterness and a touch of the required pungency to it - it is the most for a romantic relationship.

Ingredients:

• 300 g of beef;
• 120 g cherry tomatoes;
• 160 g arugula;
• 5 g sesame seeds;
• 2 tbsp. l. oils (better than olive);
• 0.5 tsp balsamic vinegar;
• 1 tbsp. l. soy sauce;
• salt to taste.

Step by step cooking:

1. We place the meat in the freezer for 10 minutes for easy cutting into thin long strips, by analogy with the preparation of beef stroganoff. After cutting, marinate the beef for 10 minutes in a mixture of soy sauce and ol. oils (1 tbsp. l. of each product). Fry for 5 minutes over high heat with the addition of another 1 tbsp. l. oils. Cool slightly.
2. Cut the cherry in halves.
3. Serve the dish in portions: put the meat on the rucolla leaves, then the cherry.

Pour the juice left over after frying the beef, sprinkle with balsamic, sprinkle with sesame seeds.

Cooking with eggplant

Bright salad with spicy taste that will brighten up an everyday dinner or become a gastronomic highlight holiday menu, prepares in just half an hour.

Ingredients for 3 servings:

• 300 g of beef;
• 1 carrot;
• 1 bell pepper;
• 1 eggplant;
• frying oil.

For the sauce:

• 2 cloves of garlic;
• 1 st. l. soy sauce and lemon juice;
• 1 tsp Sahara;
• 3 tbsp. l. olive oil;
• a bunch of parsley.

Step by step cooking:

1. Cut the eggplants into strips, let stand for 10-15 minutes, drain the resulting liquid.
2. Cut the pepper into strips, three carrots on a "Korean" grater.
3. Chop the garlic, chop the parsley finely, mix them with all the other ingredients for the dressing. Let it brew a little.
4. We prepare the meat by analogy with the previous recipe. Fry quickly in a hot skillet with a drop of oil.
5. Add the carrots and eggplants, fry for a couple of minutes, then pour the pepper into the pan, cook for a few more minutes. Vegetables should not be overly soft, much less creep.

Put the beef with vegetables on a wide plate, pour over the sauce, serve warm to the table.

Thai Warm Beef Salad

A warm Thai salad with a harmonious combination of juicy meat, vegetables and numerous spices will hardly leave anyone indifferent. Preparing is elementary, it takes a minimum of time, if you do not take into account a couple of hours required for marinating beef.

Ingredients for 4 servings:

• 300 g of meat;
• 1 large red bell pepper;
• 2-3 cucumbers;
• half a head of Chinese cabbage;
• 1 chili pepper;
• sesame seeds to taste.

Ingredients for the marinade:

• 4 cloves of garlic;
• 2 tsp honey;
• half a lime;
• 3-4 tbsp. l. olive oil;
• 2/3 ginger root;
• soy sauce to taste.

There is no salt in the marinade: it is successfully replaced by soy sauce and spices.

Step by step cooking:

1. Cut the frozen meat into thin strips. Put the garlic through a press, cut the ginger into small pieces, squeeze the juice out of the lime. Prepare the marinade by mixing all the ingredients. We fill it with meat, send it to the refrigerator for 2 hours.
2. Peking cabbage leaves are torn with our hands in a deep salad bowl, in which the finished dish will be served.
3. Cut cucumbers, bell peppers, chili into strips.
4. Fry the sesame seeds for a couple of minutes in a hot pan until golden brown. The frying time can even be slightly reduced, since sesame seeds overexposed on the fire will taste bitter.
5. Remove the pieces of ginger from the marinated beef, put the meat together with the liquid on a frying pan hot with a little oil. Fry until tender (about 7-10 minutes).
6. Add vegetables, meat, marinade and resulting juice to Chinese cabbage, sprinkle with fried sesame seeds, mix. Cover with a lid and let it brew for 3-5 minutes.

After the allotted time, the delicious Thai warm salad is ready to eat.

With bell pepper

Such a popular restaurant snack can be easily prepared at home.

Ingredients:

• 350 g beef tenderloin;
• red bell pepper;
• cucumber;
• 2 celery roots;
• a bunch of cilantro.

For refueling:

• juice from half a lime;
• a clove of garlic;
• a little grated ginger (∼2 cm root);
• 2 tbsp. l. soy sauce and peanut butter.

For marinating meat:

• 2 tbsp. l. soy sauce and peanut butter;
• 1 tsp granulated sugar.

Step by step cooking:

1. We mix the components for the marinade, pour the meat, send it to the cold for 1 hour.
2. Cut the pepper into medium cubes, the cucumber into longitudinal strips, and the celery into thin slices. Finely chop the cilantro.
3. We bake the marinated meat on foil for 20-30 minutes at 220 degrees.
4. Cut the finished beef into thin strips, pour over the sauce, combine with bell pepper, cucumber, celery, cilantro. We serve to the table.

To prepare the sauce, simply mix all the ingredients.

Bean snack

Delicious warm salads are obtained by mixing beef with green beans and soft cheese. Spectacular, simple and incredible healthy dish for health food advocates.

Ingredients for 2 servings:

• 200 g of beef;
• 4 handfuls of green beans;
• favorite salad leaves;
• 10 cherry tomatoes;
• 80 g soft cheese;
• 100 ml soy sauce;
• salt, pepper if necessary.

For refueling:

• 1 tsp dijon mustard;
• 2 tbsp. l. soy sauce;
• 4 tbsp. l. vegetable oil (sesame, peanut, olive, etc.);
• lemon juice to taste.

Step by step cooking:

1. Cut the meat into strips, marinate in soy sauce. We vary the time, starting from 10 minutes.
2. Fry the beans for a few minutes in a drop of oil and soy sauce. We do the same with the tomatoes, cut into quarters (we first remove the beans from the pan).
3. salt and pepper to taste.

For refueling:

• 100 g of soy sauce and vegetable oil (we take our favorite);
• 25 g of wine vinegar;
• 7 g minced garlic;
• a small bunch of greens.

Step by step cooking:

1. With a blender, lightly beat the ingredients for the dressing, give it time to brew.
2. Pour the tenderloin with oil, fry in a hot pan for 4 minutes, turn the meat 1 time. Leave the cooked beef for 5-10 minutes, then chop finely.
3. In the same pan, quickly fry the chopped onion. Separately fry the mushrooms cut into plates with the addition of salt and pepper.
4. Put the meat "straw", mushrooms, onions on the lettuce leaves, pour with the dressing. Buon appetito!

Many nutritionists advise adhering to an important dietary rule - eat meat only with vegetables. This is good for the stomach, and the use of such dietary meat will be a pleasant variety for weight loss recipes. The combination of meat and vegetables can vary. Beef can be boiled, stewed or baked in the oven. Since it is useful to use it in any form. Such a dish can be eaten by people of any faith, who are not allowed to eat pork.

In the article, we will consider several interesting recipes for making a warm salad with beef and vegetables. You can try to cook each dish in turn, or you can choose the one that interests you by its components.

Beef with bell pepper and Chinese cabbage

To prepare such a warm salad with beef and vegetables, you will need:

• 200 grams of meat;
• 1 red bell pepper;
• two fresh cucumbers;
• some chopped Chinese cabbage;
• sesame seeds;
• 1 hot pepper pod.

For dressing - vegetable oil, soy sauce, a teaspoon of honey, lemon or lime juice, garlic - 3 cloves, ginger root.

First, to prepare a warm salad with beef and vegetables, you need to finely chop the meat and marinate it in the pot. To do this, combine vegetable oil, lemon or lime juice, soy sauce, chopped garlic cloves, finely grated peeled ginger root and honey. The meat is poured so that it is completely covered. Then the marinade with meat is set aside in a cold place for at least two hours.

Salad preparation

Before you start cooking meat, you need to chop all the vegetables in advance. Chinese cabbage and the bell pepper is cut into thin strips. Fresh cucumbers cut in circles. Seeds are removed from chili peppers before use to remove the most pungent part of the vegetable. Only then cut into thin slices. If you do not like spicy dishes, then this product can be excluded. As you can see, all the vegetables in the salad are cut raw so that they retain all their vitamins.

The meat is taken out of the refrigerator and carefully peeled from the pieces of ginger and garlic. Then it goes to a preheated frying pan. It is no longer necessary to pour vegetable oil, since it was present in the marinade and the meat was soaked in it. After frying beef for a warm salad with vegetables, put it in a salad bowl with the rest of the ingredients. You can mix the ingredients, or you can leave the meat on top. At the very end of cooking, the salad is sprinkled with sesame seeds, previously fried a little in a dry pan.

Beef with pickled cucumbers

For such a recipe for a warm salad with beef and vegetables, the meat will have to be boiled in salted water, after cutting off all films, veins and fatty places. Onions are pickled separately in a small container. For the marinade, you need to take 1 tsp. vinegar essence and dilute it with water, add salt and black pepper to taste. Cut the onion into rings or half rings, put everything in the marinade and set aside for a while. It can only be used after half an hour.

Mixing the ingredients

The boiled beef is cut into strips and poured into a large salad bowl. Prepare three medium-sized pickled cucumbers and cut them into strips. Add pickled onions.

Before preparing a warm salad with beef and vegetables, you need to think over the sauce. You can simply purchase ready-made light ketchup or tomato sauce, but you can do it yourself by stewing tomatoes without peels and adding garlic or pepper and salt to taste. Then the salad is poured with sauce and mixed. The dish is served warm. You can sprinkle on top with fresh herbs, finely chopped.

Beef with cherry tomatoes

For such a warm salad with beef and vegetables, the composition of the products is as follows:

• 500 grams of beef tenderloin;
• several fresh cucumbers;
• a dozen small cherry tomatoes, you can use half red, half yellow, then the dish will look brighter;
• two red onions (they are not as pungent as the white ones);
• half a lemon or lime;
• greens - cilantro and basil (those who love arugula can add their favorite herbs);
• 2 tsp dijon mustard;
• salt, black pepper to taste.

Cooking methods

Such a salad can be prepared on vacation in the country, where there is a grill. It is best to grill the meat before chopping. But if you do not have such an opportunity, do not worry, beef tenderloin can also be cooked in the oven, first you need to cover the baking sheet with foil and grease the sheet. vegetable oil... The meat is placed in a preheated oven, then the baking temperature can be reduced to 170 degrees. The main thing is that the beef should not be overdried. After the meat is baked, it is set aside so that the beef cools down a little and can be sliced.

While this process is in progress, you can cook the vegetables. Everything is used only fresh. Cut onions into half rings, cucumbers into thin slices, cherry tomatoes are best cut in half or into quarters. The greens are finely chopped with a knife. Arugula does not require additional processing. You can put it straight out of the store bag. It is sold already washed and dried.

Then the meat is cut into small strips and added to the salad to the prepared vegetables. Pour everything over with sauce - olive oil is mixed with mustard, salt and pepper, at the end squeeze the juice from half a lime or lemon.

Beef with eggplant

Eggplant is a vegetable that can brighten the taste of any dish. Warm salad with beef and vegetables (photos are available in the article) is easy to prepare, since the ingredients are quite simple and are in every home.

You need to take one eggplant, bell pepper, one juicy carrot, fresh cilantro, one onion, lemon, green onion, mayonnaise for dressing, but those who don't like it can use vegetable or olive oil. And of course, salt and pepper.

It is best to marinate the beef before roasting using lemon juice and spices. It is also necessary to prepare the eggplants in advance. In order for this vegetable to give all its bitterness, it must be cut into pieces and poured over with cold, slightly salted water and allowed to stand for a while. Then drain the water and fry the pieces in a preheated pan.

Carrots, cut into strips, with the addition of bell pepper and onions cut into half rings. Then the meat and vegetables are mixed together. Either mayonnaise or vegetable oil is added. Pour the salad before serving with finely chopped herbs. You can supplement the salad with pine nuts fried in a dry pan.

In the article, you can choose for yourself a recipe for a warm salad with beef and vegetables with a photo and a detailed description of the preparation. This dish can be prepared any time of the year using seasonal vegetables and herbs. After reading the description, you can add your favorite vegetables and herbs to the salad, from this taste qualities it will only get better. Bon Appetit!

The tradition of preparing salads dates back to the days of the ancient Romans, who experimented with the combination of ingredients. It is customary to divide salads into cold and warm. The latter can be considered full-fledged dishes, since the basis for them is greens, which are mixed with hot (fried or baked).

Warm salad with mushrooms - a step by step recipe with a photo

Warm mushroom salad is good to serve not only as a prelude before dinner, but also separately. After all, it turns out a self-sufficient dish. Very satisfying.

At the same time, according to experts, champignons are low-calorie mushrooms. This means that the benefits of the salad will be threefold: tasty, satisfying and safe for the figure!

Your mark:

Cooking time: 40 minutes

Quantity: 2 servings

Ingredients

• Champignons: 250 g
• Bow: 1 pc.
• Lemon: 1/2
• Hard cheese: 80-100 g
• Tomatoes: 2
• Garlic: 1 wedge
• Flour: 2 tbsp. l.
• Breadcrumbs: 2 tbsp. l.
• Salt, pepper, ground ginger: taste
• Vegetable and butter: 30 g each

Cooking instructions

Many chefs do not clean these mushrooms. But it is not very pleasant to let them into business in this form, therefore, in this version, the skin has been removed from them.



Then you need to cut the mushrooms. Whatever, but keep in mind that they will still be boiled and fried. This means that it will noticeably decrease. Boil the mushrooms in salted and boiling water for a few minutes.



You can use any onion in the recipe: onions and shallots, a more tender leek. Having cleaned, if necessary, and washed it under running water, cut it, send it to fry in oil (vegetable) in a pan.



By the time the onion acquires a golden hue, the mushrooms will be ready. Use a slotted spoon to gently transfer them to the onion.



Season with salt. Stir the mass, do not be lazy.



Melt some butter in another bowl. If you like garlic, it will be in place here. You can clean it up. Chop and sweat the garlic.



Add the tomatoes, washed and finely chopped (without stalks), to the garlic that has become transparent.



Once the tomatoes have turned into tomato puree, stir in the flour and breadcrumbs.



And then, trying how it works, add pepper, ginger and salt. It would be nice if there is, and paprika.



Combine mushrooms and tomato sauce without turning off the heat.



Now you can add a slightly sour note to the dish with a drop lemon juice... Again, remember to stir all the ingredients. Grate the cheese and sprinkle on the salad.



Place a lid on the pan. Let the cheese bloom for a few minutes. Switch off the hotplate.



While all the ingredients are soaked and saturated with all kinds of juices, prepare the dill to decorate the salad. Oh, how fragrant it is, send it to the table!

Warm Chicken Liver Salad Recipe

So that the chicken liver is not "boring", it can be used in the preparation of salads, which will be rich in substances and vitamins necessary for the body.

To prepare a traditional dish you will need:

• chicken liver (5 pieces);
• Bulgarian pepper (3 pieces);
• garlic;
• spices;
• vinegar;
• lemon juice, which can be used as a dressing if desired;
• as well as any oil for frying meat.

Preparation

1. Put on to bake bell peppers individually wrapped in foil for 15 minutes.
2. Peel the onion thoroughly, cut into rings or half rings. Fill it with water so that it is completely submerged, add vinegar and leave to marinate.
3. At this time, deal directly with the chicken liver: it needs to be washed, put in a colander for a while. Cut it into small pieces.
4. Fry the liver pieces in a greased skillet with garlic for 10 minutes.
5. Free the baked peppers from the foil, cut into strips.
6. Place the ingredients in a bowl and stir. Season with lemon juice if desired.

Serve the warm chicken liver salad on plates lined with lettuce.

Chicken option

This salad will perfectly fit both on the festive table and as a snack.

Ingredients:

• 1 piece of chicken fillet;
• lettuce leaf;
• butter: butter (1 tablespoon) and olive (2 tablespoons);
• dried herbs;
• spices;
• garlic - one clove is enough;
• onion - 1 piece;
• mushrooms - 100 grams;

For refueling salad you will need:

• medium-sized orange;
• garlic;
• natural yogurt;
• olive oil;
• balsamic vinegar;
• ground black pepper;
• spices.

Cooking method

1. Cut the chicken fillet into strips of small thickness.
2. Mushrooms must be peeled and cut into large pieces.
3. Peel the onion and cut into rings.
4. Pour one spoonful of oil into a preheated pan. Fry the fillets until golden brown. Then we put them on a paper towel.
5. Pour another spoonful of oil into another preheated pan, add a tablespoon of butter, lightly fry the onion and a peeled clove of garlic.
6. We put mushrooms there, add the necessary spices and herbs to them. Stir, fry for a couple of minutes.
7. For refueling, rub the clove with salt. Finely rub the orange zest, squeeze out a tablespoon of juice. Mix the garlic and salt with yogurt, season with a tablespoon of olive oil, pour out the orange juice, pepper, stir.
8. Pour lettuce leaves with half the dressing, line the dish with them. Place the meat and mushrooms on top.

Warm salad with chicken fillet- video recipe.

How to make beef or veal salad

A warm salad with veal or beef is an exquisite dish that can become the main one on your table. It will require:

• veal or beef meat - 300 grams;
• lettuce leaves (arugula, for example) - up to 200 grams;
• cherry tomato - up to 150 grams;
• vinegar - half a teaspoon;
• butter;
• a tablespoon of soy sauce;
• a handful of sesame seeds;
• spices.

Preparation

The salad must be prepared right before serving. To do this, 10 minutes before direct cooking, put the meat in the freezer - this is convenient for easy cutting.

1. First, cut the meat into slices, which are then cut into thin strips. Next, it needs to be marinated in soy sauce with one tablespoon of oil for literally 10 minutes.
2. Fry the meat with the remaining olive oil over high heat for five minutes.
3. The salad is best served in portions. The procedure is as follows: first put the lettuce leaves, and on top - slightly cooled meat, add the tomatoes. You can pour the remaining meat juice after frying, sprinkle with vinegar, add sesame seeds.

Serve with red wine.

With tomatoes - a very tasty recipe

To prepare a warm salad with tomatoes, we use:

• several large tomatoes - 2-3 pcs.;
• olive oil - 2 tablespoons l. , you can use vegetable;
• lettuce leaves;
• greens;
• spices (to taste).

What do we have to do:

1. First, cut the tomatoes into large slices, then lightly fry them in a pan with olive or vegetable oil for about 2 minutes. It is highly desirable that the tomatoes are fleshy in order to prevent stewing the tomatoes in the pan. If such tomatoes are not available, then after cutting them it is worth drying them on a towel or napkin to remove excess moisture.
2. Shred greens, lettuce leaves, add fried tomatoes to them, salt and pepper to taste.

Actually, this is the main recipe and, as you may have noticed, there are quite a few ingredients, which allows us to experiment with the composition of the salad.

For example, you can add sesame seeds, pickled or fried mushrooms, soy sauce or balsamic vinegar to add color and flavor to the tomato. You can also add grated cheese, which, thanks to the warm tomatoes, will melt and make the dish more tasty and unusual.

Warm eggplant salad

Ingredients per 4 persons:

• small eggplants - 4 pcs.;
• spices (to taste);
• greens;
• Bell pepper;
• tomato - 4 pcs.;
• olia.

Step by step cooking warm salad with eggplant:

1. Wash the eggplants, cut into cubes, pour boiling water over them.
2. Cut the pepper and tomatoes into small pieces.
3. Chop the onion finely, fry in olia.
4. Add eggplants to the onion, simmer until tender.
5. Put everything in a bowl, add tomatoes, finely chopped herbs, garlic, spices.

Delicious warm bean salad

If you want to surprise your guests or just please your family with an unusually tasty and healthy hearty meal, then this recipe for a warm salad with beans is the perfect solution!

The following ingredients are required for cooking:

• half a cup of beans;
• 3 potatoes;
• pomegranate per pound;
• a handful of peeled walnuts;
• greens;
• garlic;
• spices.

How to cook warm salad with beans?

1. Beans do not always need to be soaked - it all depends on the manufacturer. Boil it until tender.
2. Fry the walnuts in a pan without adding oil.
3. We peel the pomegranate, take out the grains, from half of which we squeeze the juice.
4. Boil the potatoes in their skins, then peel, cut into medium pieces and put in a preheated pan with butter.
5. Place the finished potatoes in a bowl.
6. In a separate frying pan, fry the garlic in oil, add the resulting pomegranate juice, stirring constantly, bring to a boil and turn off. Put the beans in this mixture.
7. Grind the nuts, add greens to them. We mix everything with potatoes.
8. Decorate with pomegranate seeds before serving.

Vegetable dish recipe

To prepare a delicious warm vegetable salad you will need:

• 1 medium eggplant;
• a couple of bell peppers;
• half a medium onion;
• some suluguni cheese or the like;
• spices to taste;
• vinegar;
• oil (olive or vegetable).

Preparation:

1. Wash the pepper and carefully remove the core. Wash the eggplants, dry them and cut them together with the peppers into slices of medium thickness.
2. Fry eggplant slices on olia until tender. Leave under a closed lid to keep warm.
3. Peppers must be fried separately until soft.
4. Stir eggplant with pepper, add chopped onion. Season with spices and sprinkle with cheese on top.

A very simple recipe with cucumbers

This recipe assumes the presence of the following ingredients:

• beef meat - 300 grams;
• 2 medium cucumbers;
• small bell pepper;
• a teaspoon of sesame seeds;
• a teaspoon of vinegar;
• bulb;
• spices to taste;
• soy sauce.

How to cook warm cucumber salad:

1. Cut the cucumbers into strips, season with salt and pour over with vinegar.
2. Cut the beef into slices, heat the pan and fry.
3. A minute before the beef is ready, add the pepper, previously peeled and diced.
4. Throw the chopped cucumbers in a colander, separate the excess moisture.
5. Cut the onion into rings.
6. Mix everything, pour over soy sauce, add spices to taste, garlic, herbs. Sprinkle with sesame seeds when serving.

Preparing a gourmet shrimp dish

For 1 serving you will need:

• shrimps (grade "Royal") - 10 pcs .;
• leaf salad;
• butter;
• cherry tomato - 5 pcs.;
• parmesan cheese;
• garlic (to taste and desire);
• vinegar;
• pine nut.

Cooking method warm shrimp salad:

1. Pour boiling water over the shrimps, peel after 5 minutes.
2. Add garlic to a frying pan heated with oil, leave for 1 minute. Then add the shrimps, fry for 5 minutes. It is better to cut the tomatoes into two halves. Fry the nuts in an empty, clean frying pan.
3. Put all the ingredients on a dish, sprinkle with finely grated cheese on top. Then put the shrimp there, sprinkle with vinegar.

With cheese

For 4 servings of warm salad with cheese, we will need the following ingredients:

• lettuce leaves;
• cherry tomato - 200 grams;
• Adyghe cheese - 300 grams;
• green beans - 200 grams;
• olive oil;
• balsamic vinegar - half a teaspoon.

Cooking process salad:

1. Coarsely chop the lettuce leaves.
2. Cut the tomatoes in half.
3. The beans need to be boiled, then fried with olive oil in a pan.
4. Cut the cheese into flat slices, and stand in a clean, empty pan until a blush appears.
5. Mix everything, sprinkle with vinegar and serve!

We watch a warm salad with feta cheese in the video.

How to make a warm rice salad

For a refined and tender warm salad with rice you will need:

• rice - 200 grams;
• chicken breast (on the bone) - 1 pc .;
• garlic - 2 teeth.;
• carrots - a couple of pieces;
• onion - 2 pcs.;
• spices;
• greens (optional);
• vegetable oil.

Cooking includes the following steps:

1. Cut the meat from the bone, from which we cook the broth.
2. Put the meat in the boiling broth and cook for 5 minutes over high heat. To prevent the meat from flaking, it must be left to cool under a closed lid.
3. We boil the rice according to the principle of cooking pasta - in this case, it will not stick together.
4. Fry the onion with carrots in oil.
5. Cut the chicken into small pieces.
6. Chop greens and garlic.
7. We mix everything in a bowl, adding spices as desired.
8. You can decorate the salad with herbs.

Below is a recipe for a warm salad with rice and squid.

With zucchini

Ingredients:

• 1 medium zucchini or squash
• two regular sized tomatoes;
• for making sauce: dill, garlic, paprika, basil, vinegar;
• olive oil;
• 1 onion (you can use red for a beautiful effect);
• spices (to taste).

Preparation warm salad with zucchini:

1. Cut the zucchini into small pieces, coat with olive oil and fry in a pan.
2. Cut the tomatoes on top, dip them in boiling water to remove the skin. Cut into cubes.
3. Cut the onion into rings.
4. For the sauce, grind the garlic with herbs, add a spoonful of vinegar and oil.
5. We put everything in a deep dish and let it brew a little.

Cabbage recipe

Ingredients:

• collard greens - 400 grams;
• olive oil;
• spices (to taste);
• a tablespoon of vinegar;
• onion garlic;
• if you wish, you can take cheese (Parmesan) - just a couple of spoons.

Preparation:

1. Fry the onion, chopped into small pieces, in oil for just a few minutes, until a characteristic golden color appears.
2. Chop the garlic, add to the pan and fry until it smells (a couple of minutes).
3. Put cabbage leaves in a frying pan, pour over wine vinegar, season and stir. Cook the leaves until soft under a closed lid.
4. Serve the salad warm with a little Parmesan on top.

Another original and not complicated warm salad can be prepared both for a celebration and for every day.

We are waiting for your comments and ratings - this is very important for us!