Salads are a light nutritious snack that uses a variety of foods: vegetables, mushrooms, meat, fish, eggs, cheese, etc.
- If dried mushrooms are used, they are sorted out, washed thoroughly and soaked in cold water for 3-4 hours. Swollen mushrooms must be discarded in a colander. Washed mushrooms and boiled for 1-1.5 hours.
- Prepare salads from raw vegetables immediately before use, from boiled ones about an hour before using them. Root vegetables and potatoes are poured with boiling water and cooked in a container with a closed lid at a low boil.
- When boiling beets, table vinegar is added to preserve color at the rate of 1% of its weight. Beets are usually boiled for about 2 hours, but this process can be greatly accelerated. An hour after boiling the beets (without adding vinegar), the broth is drained and the roots are poured with cold water. They are ready to eat in 15-20 minutes.
- The radish is peeled and soaked in cold water for 15-20 minutes.
- Salads are seasoned with vegetable oil, mayonnaise, sour cream, and various dressings. It should be remembered that it is better for people who are prone to overweight to use salads with low-fat dressings: kefir, yogurt, juices.
- Chopped foods are combined with dressings and sauces just before serving so that the flavor and appearance of the salad are not compromised.
- For the decoration of salads and vinaigrettes, lettuce leaves, dill, parsley, celery, green onions, eggs, meat, fish, non-fish seafood, fruits, including citrus fruits, as well as products that are part of salads and have a bright color ( bell peppers, tomatoes, cucumbers, carrots and radishes).
- Pounded garlic can be added to add a pungent flavor and aroma to vegetable salads.