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Salads for a slim figure

Vegetable salad with mozzarella and quail eggs

NEED:

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.

vegetable-salad-with-mozzarella-and-quail-eggs

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.

salad-with-pears-and-chicken-fillet

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.

beetroot-salad-with-walnuts

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One Response to “Salads for a slim figure”

  1. […] Chicken fillet — 250 g Canned Pineapples — 250 g Purple onions — 1 pc. Eggs — 2 pcs. Mayonnaise — 50 g Greenery — 5-6 branches Salt, pepper — to taste […]

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