How to cook a warm salad with meat. Warm salad

Many nutritionists advise adhere to an important power ruler - there is meat only with vegetables. This is useful for the stomach, and the use of such dietary meat will be a pleasant variety to the recipes for weight loss. The combination of meat and vegetables can be different. Beef can be boiled, swing or bake in the oven. Since it is useful to use it in any form. Such a dish can have people of any denominations who are not allowed to eat pork.

In the article, consider several interesting recipes Preparation of warm salad with beef and vegetables. You can try to prepare each dish in turn, but you can choose for yourself interested by its components.

Beef with Bulgarian Pepper and Beijing Cabbage

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

200 grams of meat;
1 red Bulgarian pepper;
two fresh cucumbers;
a little sliced \u200b\u200bBeijing cabbage;
seeds of sesame;
1 pod of acute pepper.

For refueling - Vegetable oil, soy sauce, tea spoon, lemon juice or lime, garlic - 3 teeth, ginger root.

First, for the preparation of warm lettuce with beef and vegetables, it is necessary to finely chop meat and pick it up in the pouring. To do this, mix vegetable oil, lemon juice or lime, soy sauce, chopped garlic cloves, finely grated purified ginger root and honey. The meat is poured so that it covered it completely. Then marinade with meat retraced in a cold place at least two hours.

Salad preparation

Before starting cooking meat, you need to cut all the vegetables in advance. Beijing cabbage and Bulgarian peppers are cut by thin stripes. Fresh cucumbers Cut the circles. Chile from pepper before use seeds are removed to remove the most burning part of the vegetable. Only then cut with thin slices. If you do not like spicy dishesThis product can be excluded. As you can see, all the vegetables in the salad are cut in the raw form so that they save all their vitamins.

Meat gets from the refrigerator and is carefully cleaned from ginger and garlic pieces. Then goes to a preheated frying pan. Vegetable oil is no longer required, since in the marinade it was present and the meat was impregnated with them. Frying beef for warm salad with vegetables, lay it out in a salad bowl to the rest of the components. You can mix the ingredients, and you can leave meat from above. At the very end of the preparation of salad sprinkled with sesame grains, pre-slightly roasted on a dry pan.

Beef with pickled cucumbers

For such a recipe for warm lettuce with beef and vegetables, meat will have to boil in salted water, pre-cutting all the films, veins and bold places. Onions marked separately in a small capacity. For marinade you need to take 1 tsp. acetic essence and dilute it with water, pour salt and black pepper to taste. Cutting onion with rings or half rings, add everything to the marinade and retain on the time to the side. It can only be used in half an hour.

Mix the components

Boiled beef. Cut with straw and pour into a large salad bowl. Three marinated medium-sized grinding cucumbers are prepared and straws are also cut. Pickled onions are added.

Before cooking a warm salad with beef and vegetables, you need to think over the sauce. You can simply get ready-made light ketchup or tomato sauce, And you can make it yourself, passing the tomatoes without peel and adding garlic or pepper and salt to taste. Then the salad is flooded with sauce and mixes. Served dish warm. You can sprinkle with fresh greens, finely sliced.

Beef with Cherry Tomatoes

For such warm lettuce with beef and vegetables, the composition of the products are as follows:

500 grams of beef tenderloin;
some fresh cucumbers;
a dozen little cherry tomatoes, you can use half of the red, half yellow, then the dish will look brighter;
two red bulbs (they are not so burning like white);
half lemon or lime;
greens - Kinza and Basil (who loves arugula, can add their favorite herbs);
2 h. L. Dijon mustard;
salt, black pepper to taste.

Methods of cooking

Such a salad can be prepared on vacation in the country where there is a grill. Before cutting meat, it is best to fry on the grill. But if you do not have such an opportunity, do not be discouraged, beef clipping can be prepared in the oven, pre-bakingly need to put foil and lubricate sheet vegetable oil. The meat is put in the already warm oven, then you can slow down the coating temperature to 170 degrees. The main thing, beef should not be overnight. After the meat was baked, he was assigned to the side, so that the beef cooled a little and could be cut it.

While this process occurs, you can cook vegetables. Everything is used only in fresh form. Onions are cut by semirings, cucumbers - thin slices, cherry tomatoes are better to divide in half or by quarter. The greens are fine with a knife. Aruk does not require additional processing. It can be put right from the store pack. It is sold already washed and dried.

Then rolls with small strips of meat and added to the salad to prepared vegetables. All the sauce is poured - olive oil is mixed with mustard, salt and pepper, in the end to squeeze the juice from halves of lime or lemon.

Beef with eggplants

Eggplant is a vegetable capable of decoracing the taste of any dish. Warm salad With beef and vegetables (the photo is in the article) to prepare is easy, as the ingredients are quite simple and is in every home.

You need to take one eggplant, Bulgarian pepper, one juicy carrot, fresh cinema, one bulb, lemon, green onion, mayonnaise for refueling, but who does not like him, can use vegetable or olive oil. And of course, salt and pepper.

Beef before roasting is best chopping using lemon juice and spices. It is also necessary to prepare eggplants in advance. In order for this vegetable to give all of his bitch, it needs to be cut into pieces and pour cold, slightly salted water and give to stand for a while. Then water to drain and fry pieces on a preheated frying pan.

Separately passente carrots, chopped straw, with the addition of Bulgarian pepper and on Lukachopped by half rings. Then meat and vegetables are mixed together. Add or mayonnaise, or vegetable oil. Salad fall asleep before serving finely chopped greens. You can supplement the salad to add sining nuts on a dry frying pan.

In the article you can choose for yourself a recipe for warm lettuce with beef and vegetables with photos and a detailed description of cooking. This dish can be prepared at any time of the year using seasonal vegetables And herbs. After reading the description, you can add your favorite vegetables and greens in the salad, from this taste qualities It will only improve. Bon Appetit!

Pick the original classic and copyright lettuce recipes on a stunning Internet portal for fans of cooking site. Try options with bacon, patchwork, meat, sausages, bird or game, paste, potatoes. Season with different oils. A variety of salads (arugula, radiko, latch, cress-salad), spiced greenery (parsley, coriander, dill). Use as a refueling vinegar balmemic or wine.

Recipes for warm salads in the kitchen of Europe, Asia and the Middle Eastern incredible amount. For their preparation, a wide variety of ingredients are suitable. Cooks do not advise use more than four - five components. Warm salads are completely universal and self-sufficient dishes for any occasion, and not additions to garniram or meat. And one more important rule: in the Kushan, it categorically should not be too fatty sauces (mayonnaise, sour cream or behamel). The best dressing for a warm salad will oil oil with a pepper, salt, mustard. Natural wine will add paints balsamic vinegar or citrus juices (lime and lemon). Such refills can be warmed and mix with own juice Components and oil after roasting components of salad.

The five most commonly used ingredients in the recipes of warm lettuce:

Interesting recipe:
1. Not frosthed, slightly washed mussels to fry on the aromatic butter oil before evaporation of the liquid.
2. Pour to mussels sliced \u200b\u200btomatoes. Mix. Fry a little (about 30 seconds).
3. Dodge fragrant spices (blend of peppers, coriander, ginger, etc.) to taste.
4. Continuing frying sprinkled with freshly covered spiced greenery.
5. Add chopped with a neat cube of cheese, purified sunflower seeds. Spread a couple of minutes.
6. Remove from the fire.
7. Send ready salad soy sauce. Gently stirring.
8. Submit salad hot to the table.

Five fastest warm lettuce recipes:

Useful tips:
. Warm salads are best sitting only slightly and then before the feed itself.
. Such salads are good to beer, white and red wine or citrus juice. The more interesting the taste of salad, the richer is required to be a drink.
. Components in any recipe can be replaced: olive on sesame, alone mushrooms on others, etc.

The idea of \u200b\u200bmaking salads in a warm form at all is not new, there has been a similar dish at the time of the Roman Empire, but only recently modern chefs were revived, modified and improved the recipe. Today, light, bright, warm salad with beef with a juicy, harmonious taste, is a mandatory point in the menu of each eminent restaurant. Meanwhile, it is not so difficult to prepare it and at home: it can be rich snacks, and a main dish, and an excellent option for a picnic grill.

The refined taste that will give an impeccable combination marble beef and juicy baked vegetableswill be appreciated not only gourmet. The dish close to the Mediterranean cuisine masterpieces is perfect for diet nutrition: in 100 g of the finished product - ~181 kcal, 12 g of protein, 10 g of fats and 8 g of carbohydrates.

Ingredients:

550-600 g beef;
180 g of multicolored pepper;
100 g of tomatoes (choose fleshy, small fruits);
80 g of a refont or yellow bow;
100 g of brine cucumbers;
3 garlic teeth;
5 pieces. juniper (berries);
30 g of olive oil and balsamic vinegar;
salt, pepper to taste;
cappers, olives for decoration.

Meat plays in a salad dominant role. So that it was juicy, but prepared at the same time as quickly as possible, take better cutting.

Step-by-step cooking:

The meat is a solid piece, we riveted with crumpled garlic and pushed juniper berries, salt, pepper to taste, lubricate with oil. We split a non-stick frying pan (better with a thick bottom), lay several laurel sheets on it, waiting for a light haze - similar manipulations will ensure the effect of smoking and will give meto the incredibly fragrant notes of taste. Steak fry 5 minutes, turning over several times.
Cut onion by half rings, mix with brine, put in the microwave oven for 60 seconds at the maximum power of the technique. Enjoy. Take note of this way of marination onion, which is at times faster and more useful to the usual soaking of vegetable in vinegar.
At the bottom of the tomatoes we make a small cross-shaped incision, pour vegetables with boiling water for a few minutes. Remove the softening skirt. Cut on slices, not forgetting to remove large seeds and fruit.
Pepper weaken half an hour at 200 degrees. Cool in hermetic dishes, you can pack. When the pepper cools, cut it along, we remove the seed box, the fruit, penetrated the skin and cut the pulp of the longitudinal clins.
Heat the oven to 180 ° C again, lay out the "rested" meat and tomatoes on the baking sheet, we bake 10-15 minutes. If vegetables begin to burn, the temperature is reduced, and the time, respectively, increase.
Beef cutting thin slides. Meat and tomatoes slightly squeeze the balsamic vinegar, shake well.
On a wide plate we collect a warm salad with beef and vegetables. Sequence of layers Next: Onions - Meat - Tomatoes - Pepper. We decorate the mixture of capers and olives, once again splashing with vinegar. Immediately submit to the table.

The salad refilling can be the most different - tartar sauces or mustard, based on sour cream with greens. The option prepared by mixing the juices, excreted from meat and pepper when baking, olive oils and drops of balsamika. Experiment!

With the addition of arugula

Looking for a easy dish for a cozy summer dinner on the terrace? The perfect solution is italian salad With beef and arugula. Grass will add him a pleasant spicy mustard and notch required sharpness - the most it is for a romantic relationship.

Ingredients:

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

Step-by-step cooking:

Meat put for 10 minutes in freezing Camera For convenience, cutting into thin long strips, by analogy with the preparation of Befstogan. After cutting, marinate beef 10 minutes in a mixture of soy sauce and ol. Oils (1 tbsp. l. each product). Fry 5 minutes on strong fire with the addition of another 1 tbsp. l. Oil. Slightly cool.
Cherry cut the halves.
We serve the dish portion: on the leaves of the kniculum lay out meat, then Cherry.

We water the juice left after the frying beef splashing the balsamic, sprinkled with sesame.

Cooking with eggplant

Bright salad with spicy taste, which will scratch a dinner dinner or will be a gastronomic highlight festive menu, prepared in just half an hour.

Ingredients for 3 servings:

300 g beef;
1 carrot;
1 Bulgarian pepper;
1 eggplant;
oil for frying.

For sauce:

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

Step-by-step cooking:

Cut the eggplant straw, let it stand for 10-15 minutes, merge the resulting liquid.
The pepper is also cut by straw, the carrot of three on the "Korean" grater.
Grind garlic, finely ruby \u200b\u200bparsley, mix them with all other ingredients for refueling. Let's give a little.
Meat prepare by analogy with the previous recipe. Quickly fry on a hot frying pan with a drop of oil.
We add carrots and eggplants, fry a couple of minutes, then pour peppers into the pan, prepare a few more minutes. Vegetables should not be superfluous, and even more so crawling.

Weeping beef with vegetables on a wide plate, watering the sauce, in warm form we feed on the table.

Thai warm salad with beef

Thai warm salad with harmonious combination of tastes juicy meat, vegetables and numerous spices are unlikely to leave someone indifferent. Preparing elementary, time takes at least if not to take into account a couple of clocks required for marinating beef.

Ingredients for 4 servings:

300 g meat;
1 large red bell pepper;
2-3 cucumber;
paul Kochana Beijing cabbage;
1 chili pepper;
schuput to taste.

Ingredients for marinade:

4 cloves of garlic;
2 h. L. honey;
half Lyme;
3-4 tbsp. l. olive oil;
2/3 of the root of ginger;
soy sauce to taste.

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

Step-by-step cooking:

Fruitable meat cut thin straw. Garlic burns through the press, ginger cut into small pieces, out of Lyme squeeze juice. We are preparing marinade by mixing all the ingredients. We pour me meat, send for 2 hours to the refrigerator.
Peking cabbage leaves with hands in a deep salad bowl, in which a ready-made dish will be served.
Cut with straw cucumbers, Bulgarian pepper, chili.
Seed grains for a couple of minutes, fry on a hot frying pan before the appearance of a golden shade. Time of frying can be even slightly reduced, since the singer disturbed on the fire will be patched.
From the missing beef we remove the pieces of ginger, the meat together with the liquid lay on the frying pan hot with a small oil. Fry until readiness (approximately 7-10 minutes).
TO beijing cabbage Add vegetables, meat along with marinade and formed juice, sprinkled with fried sesame, mix. We cover with a lid and let it stand for 3-5 minutes.

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

With Bulgarian pepper

Such a popular restaurant snack is easily prepared at home.

Ingredients:

350 g beef tenderloin;
red Bulgarian pepper;
cucumber;
2 celery root;
cinse bundle.

For refueling:

half Lyme Juice;
clove of garlic;
a bit of grated ginger (~2 cm root);
2 tbsp. l. soy sauce and peanut butter.

For marination meat:

2 tbsp. l. soy sauce and peanut butter;
1 tsp. Sugar sand.

Step-by-step cooking:

We mix the components for the marinade, we water the meat, send to the cold for 1 hour.
Cut the medium cubes pepper, cucumber - longitudinal stripes, celery - thin slices. Kinza finely ruby.
Pickled meat baked on foil 20-30 minutes at 220 degrees.
Finished beef we cut a thin straw, watering the sauce, connect with Bulgarian pepper, cucumber, celery, cilantro. Apply to the table.

For the preparation of sauce, simply mix all the ingredients.

Snack with beans

Delicious warm salads are obtained by mixing beef with podcol and soft cheese. Spectacular, simple and incredible useful dish For supporters of healthy food.

Ingredients for 2 servings:

200 g beef;
4 handustrian beans;
leaves of beloved lettuce;
10 cherry tomatoes;
80 g of soft cheese;
100 ml of 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:

Meat cut straw, marinate in soy sauce. Time varies, pushing out from 10 minutes.
Beans fry a few minutes in a drop of oil and soy sauce. The same is done with tomatoes cut on the quarters (beans pre-removed from the frying pan).
salt, pepper to taste.

For refueling:

100 g of soy sauce and vegetable oil (take your favorite);
25 g of wine vinegar;
7 g of chopped garlic;
small bunch of greenery.

Step-by-step cooking:

The blender is slightly whipping the ingredients for refueling, let her take time.
Cutting water oil, fry on a hot frying pan 4 minutes, meat turn over 1 time. We leave the finished beef for 5-10 minutes, then slightly cut.
In the same frying pan, quickly fry the chopped onion. Separately fry the mushrooms chopped with plates with the addition of salt and pepper.
On the salad leaves are laying meat "straw", champignons, onions, we water the refueling. BUON APPETITO!

Smoking baked vegetables, which have just been removed from the oven, turn any salad into a warm, satisfying and warming - the perfect option for the cold season. In this review, we collected 5 recipes for you simple, but very delicious saladsFor the preparation of which you will need to bake some ingredients.

When baking any kinds of vegetables, some simple rules should be known. First, the size of pieces. What they are less, what is obvious, vegetables are baked faster. If you decide to prepare them entirely, then it will take more time, and oils are less. You do not have to splash with fat all the pieces - just enough to lubricate the products on top. Some of them (eggplant, zucchini, potatoes) can not watery butter at all if we bake the whole. So decide that you are more important - the speed of preparation or calorie dishes.

Secondly, cook vegetables at high temperatures. The ideal temperature of the baking of any vegetables is 180-200 degrees. So they will prepare faster, and they will be thrown inside, and from above will be with a ruddy crust.

Thirdly, at least once, and better two or three, turn the vegetables. This is especially important for those who have an oven unevenly heats up from above. Another option, especially if you like to prepare dishes in the oven, to purchase a special mini-oven like Moullinex Convection OX464E32, in which the projected products are evenly heated from all sides. In such a gadget, vegetables can be left as it is and not turning over, they will be perfectly perfect.

If you are preparing vegetables sliced, do not forget to sprinkle with dry herbs, salt and pepper - so they will get the most delicious and ready to do with them more sophisticated dishes It seems to be our warm salads.

The tradition of cooking salads is rather raised during the times of ancient Romans, which were experimed with the combination of ingredients. Salads are made to divide into cold and warm. The latter can be considered complete dishes, as the foundations for them are the greens, which is mixed with hot (fried or baked).

Warm Salad with Mushrooms - Step-by-Step Recipe With Photo

A warm salad with mushrooms is well sued not only as a prelude in front of 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. So, the benefit from lettuce will be triple: tasty, satisfying and safe for the shape!

Your mark:

Time for preparing: 40 minutes

Quantity: 2 portions

Ingredients

Champignons: 250 g
Onions: 1 pc.
Lemon: 1/2 PC.
Solid cheese: 80-100 g
Tomatoes: 2 pcs.
Garlic: 1 Solka
Flour: 2 tbsp. l.
Breadcrumbs:2 tbsp. l.
Salt, pepper, ground ginger:taste
Vegetable and butter:30 g

Preparation instructions

Many cookies do not clean these mushrooms. But it is not very pleasant to let them in this form, because in this version they removed the skin.

Then you need to cut champignons. As you like, but keep in mind that they will still boil and fried. So it is noticeable to decrease. A few minutes later drunk champignons in salted and boiling water.

In the recipe you can use any onions: the ones and chalot, more gentle sometimes. Cleaning, if necessary, and knead it under the jet of water, cutting, send to roast in oil (vegetable) in a pan.

By the time the goblet will acquire a golden shade, mushrooms will be ready. Carefully shovel shift them to the bow.

Season salt. Stir the mass, not be lazy.

In another dish, melt a little butter. If you love garlic, he will be here to the place. You can clean it. Patch and spend garlic.

Tomatoes, washed and finely chopped (without fruit), add to the transparent garlic.

As soon as Tomatoes turn into tomato Mashed, Stir them with flour and breadcrumbs.

And then, trying, how it turns out, enter the pepper, ginger and salt. It would be nice if there is, and paprika.

Connect mushrooms and tomato sauce without turning off the fire.

Now you can give a dish and a slightly acidic note with a droplet lemon juice. And do not forget to move all the ingredients again. Suitoriate cheese and suck salad.

Cover the lid in the pan. Let me blossom to cheese for a few minutes. Turn off the burner.

While all the ingredients are soaked and saturated with all sorts of juices, prepare dill for decorating salad. Oh, how he fragrant, send it to the table!

Recipe for warm salad with chicken liver

So that the chicken liver does not "have come", it can be used in the preparation of salads that will be rich in the necessary organisms with substances and vitamins.

For cooking traditional dish you will need:

chicken liver (5 pieces);
bulgarian pepper (3 pieces);
garlic;
spice;
vinegar;
lemon juice that can be used as desired as a refueling;
as well as any oil for roasting meat.

Cooking

Put it bulgarian pepperswrapped separately in foil for 15 minutes.
Clean the onions thoroughly, cut into rings or half rings. Fill it so water so that it is completely immersed, add vinegar and leave to pickle.
At this time, do it directly chicken cookie: You need to wash it, lay out in a colander for a while. Cut it with small pieces.
Fry the liver pieces on a frying pan, lubricated with butter, adding garlic for 10 minutes.
Baked pepper free from foil, cut the straw.
Put in the dishes ingredients and mix. Optionally, you can refill with lemon juice.

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

Option with chicken

This salad will fit perfectly like festive tableand as a snack.

Ingredients:

1 piece of chicken fillet;
salad leaf;
oil: Creamy (1 spoon dining room) and olive (2 tablespoons);
dried herbs;
spice;
garlic - enough single teeth;
onions - 1 piece;
mushrooms - 100 grams;

For refueling Salad will need:

medium sizes of orange;
garlic;
natural yogurt;
olive oil;
balsamic vinegar;
black pepper, ground;
spice.

Cooking method

Strips of a small thickness cut chicken fillet.
Mushrooms must be cleaned, cut into large pieces.
Onions clean and cut the rings.
In a preheated frying pan, we pour one spoonful of oil. Fry the fillet before the appearance of a golden crust. After laying them on a paper towel.
In another preheated frying pan, we pour another spoonful of oil, add a tablespoon of cream, fry a slightly onion and purified clove of garlic.
We put mushrooms there, add the necessary spices, herbs to them. Stirring, fry a couple of minutes.
For the dressing of the teeth rubbing with salt. The orange zest is finely rubbed, press the tablespoon of juice. Mix garlic with a salt with yogurt, season with a tablespoon of olive oil, pour juice juice, pepper, interfer.
Half refueling watering the salad leaves, they put out the dish. From above beautifully laying meat and mushrooms.

Warm Salad S. chicken fillet - Video recipe.

How to prepare beef or veal salad

Warm salad with veal or beef is an exquisite dish that can be the main thing on your desk. It will take:

caliper or beef meat - 300 grams;
salad leaves (arugula, for example) - up to 200 grams;
tomato Cherry - up to 150 grams;
vinegar - half of the teaspoon;
butter;
tablespoon of soy sauce;
handful of sesame;
spice.

Cooking

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

Meat first cut slices, which then cut into thin strips. Next, it needs to be chopped in soy sauce with one tablespoon of oil literally for 10 minutes.
On a strong fire for five minutes, fry with the remaining olive oil meat.
Salad is best served by portions. The procedure for actions is: first lay out lettuce leaves, and from above - slightly cold meat, add tomatoes. You can pour meat juice left after frying, sprinkle with vinegar slightly, add sesame.

You can serve with red wine.

With tomatoes - a very tasty recipe

For the preparation of warm lettuce with tomatoes, we use:

several major tomatoes - 2-3 pcs.;
olive oil - 2 tbsp. l. , it is possible to use vegetable;
lettuce leaves;
greens;
spices (to taste).

What do we have to do:

First, cut the tomatoes with large slices, then slightly fry them in a frying pan with olive or vegetable oil about 2 minutes. It is very desirable that tomatoes are fleshy, in order to prevent the smelting of tomatoes in a pan. If there are no such tomatoes in the presence, then after cutting them it is necessary to dry on a towel or napkin, so that the excess moisture is gone.
Shining the greens, lettuce leaves, add roasted tomatoes, salt and pepper to them to taste.

Actually, this is the main recipe and, as you might notice, the ingredients are quite small, which allows us to experiment with lettuce.

For example, you can add sesame seeds marinated either fried mushrooms, soy sauce or balsamic vinegar, in order to give a dish of new paints and emphasize the taste of tomatoes. You can also add curly cheesewhich, thanks to warm tomatoes, melts and make a dish more delicious and unusual.

Warm eggplant salad

Ingredients At the rate of 4 Persons:

small eggplants - 4 pcs.;
spices (to taste);
greens;
bell pepper;
tomato - 4 pcs.;
olive

Step-by-step cooking Warm salad with eggplants:

Eggplant wash, cut into cubes, pour boiling water.
Pepper with tomatoes cut into small pieces.
Finely cut onions, fry in Oli.
Add eggplants to Luka, swing until readiness.
Everyone should lay out in a bowl, add tomatoes, finely chopped greens, garlic, spices.

Delicious warm salad with beans

If you want to surprise guests or just please the relatively delicious and healthy natives, then this recipe for warm salad with beans is the perfect solution!

For cooking, the following ingredients are needed:

foundation of beans;
3 potatoes;
pomegranate on the shelter;
handful of purified walnut;
greens;
garlic;
spice.

How to cook Warm salad with beans?

Beans do not always need to soak - it all depends on the manufacturer. Boil it until readiness.
Walnuts fry in a pan without adding oil.
Pomegranate purify, get grain, from half of which squeeze juice.
Potatoes must be boiled in uniform, then clean, cut into medium pieces and lay out on a heated frying pan with butter.
Ready potatoes should be postponed in a bowl.
In a separate pan, fry garlic in oil, add the obtained garnet juice, constantly stirring, bring to a boil and turn off. In this mixture, lay out beans.
Nuts crushed, add greens to them. Mix everything with potatoes.
Before feeding with pomegranate grains.

Vegetable Recipe

To prepare a delicious warm salad from vegetables, you will need:

1 medium-sized eggplant;
couple of Bulgarian peppers;
half of the middle bulbs;
some cheese Suluguni or the like him;
spices to taste;
vinegar;
oil (olive or vegetable).

Cooking:

Pepper wash and gently remove the core. Eggplants wash, dry and cut together with peppers slices of medium thickness.
Eggplant slices fry on olives until readiness. Leave under a closed lid so as not to cool.
Pepper must be frying separately to a soft state.
Stir eggplant with pepper, add crushed bow. Season with spices, and on top of sprinkle with cheese.

Very simple recipe with cucumbers

This recipe implies the presence of the following ingredients:

beef meat - 300 grams;
2 medium cucumbers;
bulgarian pepper small;
teas spoon sesame seed;
teaspoon of vinegar;
bulb;
spices - to taste;
soy sauce.

How to cook Warm salad with cucumbers:

Cucumbers cut straw, salt and pour by vinegar.
Cut the beef slides, warm up the frying pan and fry.
A minute before the readiness of beef add pepper, pre-peeled and sliced \u200b\u200bby cubes.
On the colander, throw back the cut cucumbers, separate the excess moisture.
Cut into rings onions.
Mix everything, pour soy sauce, add spices to taste, garlic, greens. When feeding, sprinkle sesame.

Preparation of exquisite dishes with shrimps

For 1 portion, you will need:

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

Cooking method Warm salad with shrimps:

Shrimp pour boiling water, cleaned after 5 minutes.
Add garlic heated with butter, leave for 1 minute. Next, add shrimps, fry 5 minutes. Tomatoes are better cut into two halves. On an empty pure frying pan fry nuts.
To lay out all the ingredients on the dish, sprinkle finely grated cheese from above. Then lay out shrimps there, sprinkle with vinegar.

With cheese

On 4 portions of warm salad with cheese, such ingredients will be needed:

lettuce leaves;
tomato Cherry - 200 grams;
adygei cheese - 300 grams;
the bean is greenostruchkova - 200 grams;
olive oil;
balzamic vinegar - half of the teaspoon.

Cooking process Salad:

Large cut lettuce leaves.
Cut in half tomatoes.
Beans need to boil, then fry with olive oil in a pan.
Cut the cheese with flat slices, on a clean empty frying pan to withstand before the appearance of a blush.
Mix everything, sprinkle with vinegar and can be served on the table!

Warm salad with cheese look in the video.

How to cook a warm salad with rice

For sophisticated and gentle warm lettuce with rice will be needed:

rice - 200 grams;
chicken breast (on the bone) - 1 pc.;
garlic - 2 tooth.;
carrots - a pair of pieces;
bulb - 2 pcs;
spice;
greens (optional);
vegetable oil.

Cooking Includes the following steps:

Meat cut off the bone from which the broth can be prepared.
To boiling broth put meat and cook 5 minutes on a strong fire. So that the meat is not laughing, it must be kept cool under the closed lid.
Rice boil on the principle of macaron cooking - in this case it will not stick together.
On the oil fry the bulb with carrots.
Chicken meat cut into small pieces.
Greens and garlic shred.
We mix everything in the dishes, adding spices at will.
You can decorate the salad with greens.

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

With zucchika

Ingredients:

1 medium sized zucchini or zucchini;
two tomatoes of ordinary sizes;
for the preparation of sauce: dill, garlic, paprika, basil, vinegar;
olive oil;
1 bulbs (you can take red for a beautiful effect);
spices (to taste).

Cooking Warm salad with zucchildum:

Cut the zucchini in small pieces, fractive with olive oil and fry in a frying pan.
Cut from above tomatoes, omit them in boiling water to remove the skin. Cut into cubes.
Onions cutting rings.
For sauce, grind garlic with greens, add a spoonful of vinegar and oil.
We all fold into a deep dish and give a little broken.

Recipe with cabbage

Ingredients:

sheet cabbage - 400 grams;
olive oil;
spices (to taste);
tablespoon of vinegar;
onion garlic;
optionally, you can take cheese (parmesan) - literally a couple of spoons.

Cooking:

Fry chopped onion onions on oil literally a few minutes before the appearance of a characteristic golden color.
Garlic crushing, add to the pan and fry until smell (a couple of minutes).
Put capping leaves In the pan, pour wine vinegarSeason and mix. Leaves cook to a soft condition under a closed lid.
Salad to serve warm, adding a little parmesan from above.

Another original and not a sophisticated warm salad can be prepared as a celebration and for every day.

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