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Salads for a slim figure.

Vegetable salad with mozzarella and quail eggs.

Salads for a slim figure.

Required products:

4 quail eggs;
6 cherry tomatoes;
200 g mini-mozzarella balls;
50g black olives, pitted;
1 pomegranate grain;
200 g of corn salad or a few leaves of iceberg lettuce;
4 table. tablespoons olive oil;
1 table. spoon of orange juice;
a few drops of balsamic vinegar;
salt and pepper to taste.

PREPARATION:

Cook hard-boiled eggs, cover with cold water to cool down, then clean from the shell and cut into halves.
Olives cut into rings. Cherry tomatoes wash, dry and cut into rings. Lettuce wash, dry and break.

For the sauce, combine the remaining olive oil with orange juice and balsamic sauce, salt, pepper and whisk lightly.
All prepared foods gently mix in a salad bowl and pour this sauce.

 

Salads for a slim figure.

 

Salad with pears and chicken fillet.

NEED:

800 g of chicken fillet;
1 pear;
150-200 g of solid cheese;
1 small sweet pepper;
1/4 stack. peeled pumpkin seeds or sunflower;
salt, a mixture of peppers;
parsley;

For the filling:

1 table. spoon stretch. oils;
1/2 table. tablespoons wine vinegar;
2 tsp. mustard seeds with a spoon;
salt and pepper to taste.

PREPARATION:

Chicken fillet wash, dry well with paper towel, rub with salt and pepper mixture.
Quickly fry the fillets in butter over high heat. Reduce the heat, cover the pan with a lid and bring the fillet until cooked.

Pumpkin seeds fry until golden brown on a hot dry frying pan with a thick bottom for 1-2 minutes.
Pears and roasted chicken breast cut into thin slices. Cheese and bell pepper cut into small cubes.

Prepare the sauce. All the ingredients combine in a tightly closed jar, and shake to mix well.
On a serving dish lay slices of pear and chicken, then cheese and pepper. Drizzle with salad dressing and sprinkle with sunflower seeds. Post a salad, garnished with parsley.

 

Salads for a slim figure.

 

Beetroot salad with walnuts.

NEED:

6 medium beets;
3 tbsp. l. apple cider vinegar;
4 tbsp. l. vegetable oil;
1 tbsp. l. canned grated horseradish;
pinch of sugar;
1 cucumber;
200 g of mayonnaise;
2 tbsp. l. lemon juice;
1 table. mustard spoon;
100 g feta cheese;
2 tbsp. l. chopped walnuts;
50 g lettuce;
1 tbsp. l. sesame seeds;
salt and pepper to taste;

PREPARATION:

Beets Wash brush, pour hot water, bring to a boil and cook over low heat for 2 hours. Water was drained beets cool slightly, peel and cut into thick circles.

Vinegar mixed with vegetable oil, horseradish, salt, pepper and a pinch of sugar.
Get beets pour marinade and leave for 30 minutes.

Cucumber wash, dry, cut in half lengthwise and cut into slices. Lettuce wash, dry and coarsely break. Fet cut into neat cubes.
All mixed with beets and sprinkle with walnuts.

For the sauce, mix the mayonnaise with the lemon juice and mustard, salt and pepper. Put in a bowl.
Sesame seeds are browned in the pan without oil, sprinkle with sauce (can be decorated with a sprig of greenery) and apply dressings.

 

Salads for a slim figure.

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