Today, everyone is so used to mayonnaise that almost all salads are seasoned only by him. But this product, in fact, appeared on store shelves not so long ago. So what did salad dressings earlier? Let's try to cook delicious light salads without mayonnaise, we are sure that you will like the taste of the dish and the idea of replacement.
Light salads without mayonnaise - general principles
Salad products can be used absolutely any. It can be meat, vegetables, seafood, greens, nuts, fruits, cheeses.
An alternative to mayonnaise can be olive, sunflower, sesame, corn oil, mixed with a variety of spices, herbs, herbs. Also, sour cream and cream are often taken as the basis. Lemon, orange, lime juice are also an excellent substitute for bored mayonnaise. In addition, they use all kinds of sauces: soy, Worcester and others.
1. Light salads without mayonnaise: "Greek" with feta cheese
Ingredients:
• lettuce - 5 leaves;
• 2 tomatoes;
• 3 cucumbers;
• onion head floor;
• 1 bell pepper;
• feta cheese - a small piece;
• 16 olives;
• 2 g of oregano and salt;
• some olive oil.
Cooking method:
1. Rinse greens of lettuce, cut into large strips.
2. Rinse cucumbers and tomatoes and cut into large slices.
3. Cut feta cheese into a large cube.
4. Peel the onion and cut into half rings.
5. For sweet pepper, cut the stem, remove the seeds, rinse and cut into large strips.
6. Mix all prepared foods in a deep bowl, pour oil, sprinkle oregano, add a little salt and mix well again.
7. When serving, put the salad in a salad bowl, put the olives on top beautifully.
2. Light salads without mayonnaise: vegetable in pita bread
Ingredients:
• 8 olives;
• red hot and black pepper powder, salt - 10 g each;
• olive oil - 40 ml;
• a few cloves of garlic;
• fresh tomatoes - 4 pcs.;
• cucumbers - 4 pcs.;
• 5 lettuce leaves;
• 2 pita bread;
• feta cheese - a small slice.
For pita bread dough:
• wheat flour - 350 g;
• a little more than half a glass of water;
• 5 g of salt.
Cooking method:
1. Knead dough for pita bread: pour salt into hot water, stir, cool slightly. Pour water and salt into a bowl with sifted flour and stir with a mixer for four to five minutes until all lumps are completely dissolved. After thickening the dough, put it on the table, sprinkled with flour, and knead with your hands. Divide the dough into small koloboks, let it rest a little. Roll each bun into a thin layer. Preheat a dry pan and fry each layer on both sides over moderate heat. Put the fried pita bread on a damp clean cloth, cool.
2. Rinse the cucumbers, peel them, rinse the tomatoes, cut everything into medium cubes.
3. Cut feta cheese into not too large squares.
4. Pour olive oil into a large bowl, add ground peppers, salt, add chopped garlic, stir well.
5. Put prepared vegetables and cheese in spiced oil.
6. Cut the olives into rings and add to the salad.
7. Lettuce leaves coarsely chopped and add to the salad, stir well.
8. Lavash slices cut in half, put prepared salad on each, roll up with a tube.
3. Light salads without mayonnaise: warm with bacon and eggs
Ingredients:
• a slice of low-fat bacon;
• 3 eggs
• salt, allspice powder - 10 g each;
• half a bunch of green onions and parsley;
• 3 lettuce leaves;
• Worcester sauce and olive oil - 20 ml each;
For Worcester sauce:
• onion head;
• garlic - 3 cloves;
• 1 anchovy;
• ginger and cinnamon powder, curry - 10 g each;
• allspice - 3 peas;
• 3 pieces of cloves;
• mustard in the seeds - a pinch;
• ground hot pepper - a pinch;
• cardamom - 20 g;
• prepared soy sauce - 3 large spoons;
• tamarind - 30 g;
• acetic acid - 50 ml;
• half a teaspoon of sugar.
Cooking method:
1. Prepare Worcester sauce: peel the onion head and put in acetic acid for three minutes. Remove the onion, cut into small crumbs. Squeeze the garlic through the garlic, sprinkle with vinegar. Put garlic, onion on a piece of gauze, sprinkle with cinnamon, hot and black pepper, ginger, put cloves, mustard seeds, cardamom and tie the edges of the gauze tightly and squeeze the juice. Pour soy sauce, a little vinegar into a metal container, add sugar and tamarind. Pour the glass with a glass of purified water, put on moderate heat, bring to a boil and boil for 30 minutes. In another bowl, mix curry and finely chopped anchovy, add salt and pour a little water. Pour the mixture with anchovy into the main mixture and boil for four minutes. Remove the sauce from the stove and cool.
2. Fry the bacon in a pan in olive oil until golden brown.
3. Put the fried bacon on a plate, and beat eggs in a pan, sprinkle with salt and pepper, mix and fry.
4. Rinse and chop the onion greens, put it in the eggs, mix and then simmer over low heat.
5. Hands to tear lettuce leaves in a portioned salad bowl, sprinkle with parsley, put bacon and eggs, season with Worcester sauce, mix well.
4. Light salads without mayonnaise: with Beijing cabbage and cucumbers
Ingredients:
• half a cabbage of Beijing cabbage;
• a small slice of fetax cheese;
• half a jar of canned peas and olives;
• 2 cucumbers;
• salt, black pepper, coriander powder - 15 g each;
• ground asafoetida - 5 g.
Cooking method:
1. Rinse the cabbage, cut into strips.
2. Fetax cheese cut into a medium cube, mix with cabbage.
3. Add half a can of canned peas and sliced olives.
4. Rinse the cucumber, cut into a cube and lay out to the rest of the ingredients.
5. Sprinkle the salad with pepper, salt, coriander, ground asafoetida, mix thoroughly.
6. Put in portioned dishes and serve, place a plate with brown bread next to it.
5. Light salads without mayonnaise: lean "Chicken-Snegurochka"
Ingredients:
• 1 medium chicken breast;
• Beijing cabbage - half a head of cabbage;
• sweet pepper - 2 pcs.;
• red onion - 2 heads;
• green onions - 5 stalks.
Refueling:
• nonfat sour cream - 30 mg;
• mustard - 20 mg;
• garlic - a couple of cloves;
• 15 g of salt and black pepper.
Cooking method:
1. Peeled onions into half rings. With bell pepper, cut the stalk, take out the seeds, rinse, cut into strips, finely chop the onion greens, chop Chinese cabbage with straws.
2. Boil chicken breast until tender, separate the fillet. Throw away the bones and chop the meat finely.
3. Prepare sour cream dressing: in a small cup mix sour cream with mustard, add chopped garlic, sprinkle with pepper, salt and stir well.
4. Mix all vegetables, meat and greens, put in a salad bowl with a slide and pour dressing, sprinkle with green onions.
6. Light salads without mayonnaise: with mozzarella, shrimp, tomato and avocado
Ingredients:
• Mozzarella cheese - a small piece;
• 5 cherry tomatoes;
• 8 shrimp;
• avocado - 2 pcs.;
• 3 lettuce leaves;
• fresh basil - 5 leaves.
For refueling:
• odorless sunflower oil - 30 ml;
• half lime;
• 5 g of black pepper and salt.
Cooking method:
1. Cut the cheese into pieces, rinse the tomatoes and cut into two parts.
2. Diced and peeled avocados, cut into cubes.
3. Boil shrimp, peel.
4. Prepare dressing: pour sunflower oil into a small cup, squeeze lime juice, sprinkle with pepper, salt, stir well.
5. Mix all prepared ingredients in a deep cup, add shrimp.
6. Pour dressing and mix thoroughly.
7. Salad greens cut into large pieces, put on the bottom of the salad bowl, and put the salad on top.
8. On top of the salad, lay out the basil leaves nicely.
7. Light salads without mayonnaise: beetroot
Ingredients:
• four small beets;
• a small onion;
• 100 grams of peeled walnut;
• some salt;
• cooking oil;
• 3-4 cloves of garlic.
Cooking method:
1. Rinse all beets thoroughly, dry, wrap in foil and bake in the oven until ready for an hour.
2. Fry the nuts in a dry pan, cool.
3. Cut the peeled onions into a cube, add in the oil heated in a pan.
4. Add to the onion baked beets chopped on a coarse grater.
5. Chilled fried vegetables, mix with garlic and walnuts.
8. Light salads without mayonnaise: simple with cod liver and egg
Ingredients:
• three hard boiled eggs;
• can of cod liver;
• 180-210 grams of hard cheese.
Cooking method:
1. Peel the boiled eggs and cut them into cubes.
2. Open the jar with cod, transfer the liver to a bowl, mash with a fork.
3. Grate the cheese with a fine tooth.
4. Mix all the ingredients, transfer to a salad bowl.
5. This salad can also be used as a dressing for cold sandwiches.
9. Light salads without mayonnaise: mushroom
Ingredients:
• 200 grams of Beijing cabbage;
• one carrot;
• sunflower oil;
• salt, herbs, pepper;
• 200 grams of pickled champignons;
• 100 grams of two or three types of green salad.
Cooking method:
1. Rinse all greens, dry, tear with your hands.
2. Peel the carrots, cut into thin strips.
3. Chop the cabbage as finely as possible.
4. Remove the mushrooms from the jar, cut into slices.
5. Pour oil into a cup, add ground pepper, a little salt, two pinches of Provence herbs.
6. Mix all the ingredients in a large bowl, season.
Light salads without mayonnaise - tricks and tips
• Salads are best served right before serving, so they will not become watery, they will remain fresh.
• Lettuce and greens are best torn by hand, so the edges of the greens will not darken.
• For satiety, any salad can be sprinkled with homemade crackers.
