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Assorted salad

Assorted salad


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We wash the vegetables, peel the carrots and celery, and the donuts. We cut the vegetables into small pieces - 1-2 cm, and the carrots are not too thick.

Mix all the chopped vegetables in a bowl.

We put in jars 1 bay leaf, a few peppercorns and a few mustard, if we have we put a little horseradish (I did not have), 2 celery leaves, then fill with vegetables. Top with a few more mustard and peppercorns, place a stalk of celery with leaves, put 1 teaspoon of salt on top and 2 teaspoons of sugar, pour about a glass of brandy (50ml) of vinegar, then fill the jars with water.

Put the lids on, tighten well, wrap the jars in rags and put them in a bain marie over medium heat, until they change color slightly or bubbles rise in the jar.

Carefully remove the jars from the hot water and wrap them well in the beds until the next day.

Store in a cool place in the cellar or pantry.


Method of preparation

1. Wash the salad, drain well and break into smaller pieces, which are then placed in the salad bowl. Add the washed and sliced ​​radishes, peppers and tomatoes. Peel and wash the mushrooms, cut them into slices and sprinkle with lemon juice, then place them on top of the other vegetables in the salad bowl. (Canned mushrooms can also be used).

2. Fry the sunflower seeds in butter and sprinkle over the salad. The salad obtained is served with a cheese or yogurt sauce or balsamic vinegar. Each of the sauces is obtained by mixing the ingredients.


Assorted salad with tuna and yogurt

In the hot season, cooking seems difficult, but not when it comes to a cool summer recipe that gives you energy for the whole day. That's why today I thought of presenting you a recipe for breakfast, which has few calories!

Here's why you need to prepare it:

Assorted salad with tuna and yogurt

One serving contains: 319.1 Kcal 15.1 g Carbohydrates 36.9 g Protein 12.4 g Fat 3g Fiber

Ingredients for a serving:

  • Tuna preserved in its own juice (120 g)
  • Yogurt with 2% fat (100ml)
  • Created lettuce (100g)
  • Fresh tomatoes (100g)
  • Green cucumber with peel (100g)
  • Olive oil (2 teaspoons)
  • Aromatic vinegar (1 tbsp)

Method of preparation:

1. Drain the tuna and mix with the yogurt until a paste is obtained.
2. In a bowl, break the lettuce leaves into small pieces, cut the vegetables into cubes, add the dressing of olive oil and apple cider vinegar and mix everything well.
3. Add the tuna paste and serve with freshly chopped dill on top

The varieties of vinegar vary in flavor and color depending on the type of alcohol from which it was obtained. The most refined vinegars are generally made from white or red wines in which aromatic herbs, spices or fruits are macerated (tarragon, dill, rosemary, garlic, peppercorns, hot peppers, raspberries, etc.).

Recipe Assorted salad with tuna and yogurt it's just an example of a snack from the KiloStop Low Carb recipe book pack. The latter consists of 3 recipe books, which contain a complete diet for 6 weeks.

The package is specially designed by me and my colleagues for people who want to lose a few pounds quickly after certain periods of overeating. It is ideal for those who like to eat meat, fish and cheese.

The Low Carb package is structured in 3 volumes, as follows:

- Volume 1 contains your diet for the first 2 weeks (72 recipes), where you can eat any type of meat, fish or cheese you want, along with plenty of vegetables.
- Volume 2 contains your diet for weeks 3 and 4 (84 recipes), in which you will be able to enjoy soft dairy products and oily fruits, gradually decreasing the amount of meat.
- Volume 3 contains your diet for weeks 5 and 6 (96 recipes), which makes the transition to a more diversified diet, in which you will consume and fresh fruits and whole grains in the first part of the day.

What other recipes would you like to find on the blog? I am waiting for your answer in the comments section.


I lost 5 kilograms in 7 days

My name is Godeanu Irina, I am 19 years old, 1.65 and 57 kg. I was a person who didn't care much about the way he looked (although I was fat compared to my colleagues), as long as I kept my normal weight. But I had to go on a diet because I had become overweight. If you strictly follow the diet you will have minus 10 kilograms in two weeks. I kept it for 7 days and I lost 5 kg.! It loses about half a kilogram a day (only 3 meals are allowed, no snacks). The diet can last between 7 and 14 days.
Basic rules:
1. replace the sugar with honey
2. wheat bran is consumed daily
3. Drink at least 2 liters of fluid a day
4. reduces salt consumption
5. Avoid alcohol
6. after 6 pm, only liquids are consumed
7. Chew the food well before swallowing
8. the number of meals will not be reduced
9. consume teas (preferably green)
10. Avoid stress and tension situations
11. bedtime will be before 22.00
12. do not eat anything on & ldquofuga & rdquo, but only at the table.

On the first day of the diet, take a teaspoon of shock tincture on an empty stomach (15 minutes before dinner). The next day, take two teaspoons, then take an extra teaspoon a day for up to 7 teaspoons.

Breakfast
(same every day)
coffee / tea and half a grapefruit.

First day
Lunch: lean beef, chicken or fish, tomato salad
Dinner: tomato salad, grapefruit / melon

The 2nd day
Lunch: unlimited salads and coffee / tea
Dinner: 1 yogurt

The 3rd day
Lunch: tuna sauce, grapefruit / melon
Dinner: 1 chicken breast grill, lettuce, coffee / tea

The 4th day
Lunch: 2 eggs, 100 g cottage cheese, a cup of broth, coffee / tea
Dinner: a bowl of milk and cereal, tea / tea

The 5th day
Lunch: any kind of dry cheese and a slice of toast
Dinner: fish and lettuce

The 6th day
Lunch: fruit salad, coffee / tea
Dinner: chicken (without skin), tomato salad, grapefruit / watermelon and coffee / tea
The 7th day
Lunch: cold / hot chicken, tomato salad, grapefruit, coffee / tea
Dinner: lean beef, assorted salad and coffee

Although it is a drastic diet, with ambition and will it can be kept. I only kept it for 7 days and I lost 6 kg.


I lost 5 kilograms in 7 days

My name is Godeanu Irina, I am 19 years old, 1.65 and 57 kg. I was a person who didn't really care how she looked (although I was fat compared to my colleagues), as long as I kept my normal weight. But I had to go on a diet because I had become overweight. If you strictly follow the diet you will have minus 10 kilograms in two weeks. I kept it for 7 days and I lost 5 kg.! It loses about half a kilogram a day (only 3 meals are allowed, no snacks). The diet can last between 7 and 14 days.
Basic rules:
1. replace the sugar with honey
2. wheat bran is consumed daily
3. Drink at least 2 liters of fluid a day
4. reduces salt consumption
5. Avoid alcohol
6. after 6 pm, only liquids are consumed
7. Chew the food well before swallowing
8. the number of meals will not be reduced
9. consume teas (preferably green)
10. Avoid stress and tension situations
11. bedtime will be before 22.00
12. do not eat anything on & ldquofuga & rdquo, but only at the table.

On the first day of the diet, take a teaspoon of shock tincture on an empty stomach (15 minutes before dinner). The next day, take two teaspoons, then take an extra teaspoon a day for up to 7 teaspoons.

Breakfast
(same every day)
coffee / tea and half a grapefruit.

First day
Lunch: lean beef, chicken or fish, tomato salad
Dinner: tomato salad, grapefruit / melon

The 2nd day
Lunch: unlimited salads and coffee / tea
Dinner: 1 yogurt

The 3rd day
Lunch: tuna sauce, grapefruit / melon
Dinner: 1 chicken breast grill, lettuce, coffee / tea

The 4th day
Lunch: 2 eggs, 100 g cottage cheese, a cup of broth, coffee / tea
Dinner: a bowl of milk and cereal, tea / tea

The 5th day
Lunch: any kind of dry cheese and a slice of toast
Dinner: fish and lettuce

The 6th day
Lunch: fruit salad, coffee / tea
Dinner: chicken (without skin), tomato salad, grapefruit / watermelon and coffee / tea
The 7th day
Lunch: cold / hot chicken, tomato salad, grapefruit, coffee / tea
Dinner: lean beef, assorted salad and coffee

Although it is a drastic diet, with ambition and will you can stick. I only kept it for 7 days and I lost 6 kg.


Assorted salad with tuna and yogurt

In the hot season, cooking seems difficult, but not when it comes to a cool summer recipe that gives you energy for the whole day. That's why today I thought of presenting you a recipe for breakfast, which has few calories!

Here's why you need to prepare it:

Assorted salad with tuna and yogurt

One serving contains: 319.1 Kcal 15.1 g Carbohydrates 36.9 g Protein 12.4 g Fat 3g Fiber

Ingredients for a serving:

  • Tuna preserved in its own juice (120 g)
  • Yogurt with 2% fat (100ml)
  • Created lettuce (100g)
  • Fresh tomatoes (100g)
  • Green cucumber with peel (100g)
  • Olive oil (2 teaspoons)
  • Aromatic vinegar (1 tbsp)

Method of preparation:

1. Drain the tuna and mix with the yogurt until a paste is obtained.
2. In a bowl, break the lettuce leaves into small pieces, cut the vegetables into cubes, add the dressing of olive oil and apple cider vinegar and mix everything well.
3. Add the tuna paste and serve with freshly chopped dill on top

The varieties of vinegar vary in flavor and color depending on the type of alcohol from which it was obtained. The most refined vinegars are generally made from white or red wines in which aromatic herbs, spices or fruits are macerated (tarragon, dill, rosemary, garlic, peppercorns, hot peppers, raspberries, etc.).

Recipe Assorted salad with tuna and yogurt it's just an example of a snack from the KiloStop Low Carb recipe book pack. The latter consists of 3 recipe books, which contain a complete diet for 6 weeks.

The package is specially designed by me and my colleagues for people who want to lose a few pounds quickly after certain periods of overeating. It is ideal for those who like to eat meat, fish and cheese.

The Low Carb package is structured in 3 volumes, as follows:

- Volume 1 contains your diet for the first 2 weeks (72 recipes), where you can eat any type of meat, fish or cheese you want, along with plenty of vegetables.
- Volume 2 contains your diet for weeks 3 and 4 (84 recipes), in which you will be able to enjoy soft dairy products and oily fruits, gradually decreasing the amount of meat.
- Volume 3 contains your diet for weeks 5 and 6 (96 recipes), which makes the transition to a more diversified diet, in which you will consume and fresh fruits and whole grains in the first part of the day.

What other recipes would you like to find on the blog? I am waiting for your answer in the comments section.


Similar recipes:

Potato soup with yogurt

Potato soup with yogurt, prepared with carrots, onions and parsley

Mushroom soup with millet

Mushroom soup with millet, prepared with tomatoes, grated parsley, celery and seasoned with basil

Soup with peas and thyme

Dried pea soup, prepared with celery and onion, flavored with bay and thyme


Assorted salad

- 3 tablespoons of red wine vinegar
- 2 cloves of garlic, crushed
- a teaspoon of dried oregano
- half a teaspoon of salt
- half a teaspoon of pepper
- half a teaspoon of sugar
- one third of a cup of extra-virgin olive oil

- 8 cups of green salad mixture (about 2 heads)
- a 150 g mozzarella broken into strips
- 3 medium tomatoes, cut into slices (optional)
- a cup of green beans, well boiled (optional)
- a quarter cup of boiled corn (optional)
- 3/4 cup baked red peppers (you can put from the can)
- half a cup of red hot peppers, thinly sliced
- half a cup of kalamata olives
- 100 g of spicy Italian salami, cut into strips
- a quarter cup of basil, finely chopped
- a small, red onion, thinly sliced

For dressing: mix together vinegar, garlic, oregano, salt, pepper and sugar. Gradually incorporate the oil, stirring constantly, until the dressing is homogeneous.

For the salad: in a large bowl, mix all the ingredients. Before serving, pour the dressing and mix gently to cover all ingredients.

Madness and heterogeneity in a banal and sometimes boring life. at least our meals should be more hearty! So, enjoy yourself assorted salad and remember to go out of style from time to time!


The benefits of regular salad consumption

Due to the accessibility of the ingredients, salads are prepared very easily and quickly. Various combinations can be made, including in addition to certain vegetables and greens fruits and seed (apples, pears, pineapple, mango, cranberries, raisins, nuts, hazelnuts, sunflower seeds, sesame seeds, pumpkin seeds ).

Raw vegetables and especially greens are valuable sources of fiber. These substances have many benefits:

- helps to decrease cholesterol
- prevent sudden increases in blood sugar
- I claim a body weight best
- helps normalize digestion
- prevent diseases gastrointestinal
- reduce the incidence colorectal, breast, oral, esophageal and throat cancer

Diets rich in vegetables and fruits help lowering blood pressure and the risk of stroke, problems digestive, diabetes and heart diseases. The more diverse the range of vegetables and greens, the more nutrients our body will receive and the greater the benefits.

The greens are very important. Use spinach, lettuce, leaves of dandelion, sorrel. They are just as precious red and orange vegetables, which contain significant amounts of carotenoids (beta-carotene, lycopene, lutein, zeaxanthin) with benefits for view, protection against free radicals and a inflammation: tomatoes, bell peppers, carrots, pumpkin, pomegranates, strawberries.

Avoid commercial sauces and dressings, as they contain corn syrup rich in fructose / glucose and processed trans fats.

Use a "handful" of good fats instead: nuts, seeds. Add antioxidant spices: basil, rosemary, thyme, oregano, garlic, lemon.


  • 1 well-baked avocado (mine is a red-shelled avocado)
  • juice of 1 small lemon
  • 1/2 red bell pepper
  • 2 cherry tomatoes
  • 2 green basil threads
  • 1/2 bunch of green parsley
  • 2 green onion threads
  • 2 teaspoons broccoli seeds (optional)
  • salt (pepper (optional) to taste)
  • blackcurrant seeds for decoration (optional)

Assorted salad in a jar

INGREDIENT:
3 kg donuts (or bell peppers),
3 kg cabbage,
3 kg cucumbers,
2 kg cauliflower,
2 kg onion,
4 teaspoons salicylic (or preservative powder),
200 g bulk salt (for pickles),
2 kg of sugar,
1 l otet,
4 l water,
2 teaspoons borken (wine sulfite),

PREPARATION:
We clean the donuts from the seeds and cut them into thin slices. We wash the cucumbers and cut them into rounds. Peel an onion, wash it and cut it into scales. Cut the cabbage into small pieces. Wash the cauliflower and unwrap it in small bunches.
After we have finished with the vegetables we start the assembly. In a pot, deeper bowl we start to make the layers of vegetables. The first row will be cabbage, on top we place a row of donuts, a row of onions, on top of cauliflower and finally cucumbers. Sprinkle salt on top of each layer of vegetables and start the layers again as described above until you finish the ingredients (vegetables).


Video: Ανάμεικτη σαλάτα με σολομό Επ. 22. Kitchen Lab TV. Άκης Πετρετζίκης