10 lean salads that won't leave you hungry

10 lean salads that won't leave you hungry

Salads with chickpeas, pasta, beans, bulgur, tofu, mushrooms and vegetables will appeal to fasting people, vegans and anyone who wants to vary their menu.

1. Lenten salad with pasta, green beans, olives and green dressing

Ingredients

• 80 g farfalle (butterfly-shaped pasta);
• salt - to taste;
• 150 g green beans;
• several sprigs of parsley;
• several sprigs of basil;
• ground black pepper - to taste;
• dried oregano - to taste;
• 1 clove of garlic;
• 2 tablespoons vegetable oil;
• a bunch of arugula;
• 80 g canned corn;
• 100 g cherry tomatoes;
• a handful of olives.

Manufacturing

Boil the farfalle in salted water according to the instructions on the package. Boil the green beans separately in salted water for 10–15 minutes.

Place parsley and basil leaves, salt, pepper, oregano and chopped garlic into a mortar. Pour in the oil and grind all the ingredients. Let the dressing sit slightly.

Combine arugula, cooled pasta and beans, corn and halved tomatoes and olives. Add the dressing, stir again and leave for 10 minutes.

Prepare

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2. Lenten salad with potatoes, peas, pickled mushrooms and cucumbers

Ingredients

• 6–8 potatoes;
• 200 g pickled champignons;
• 4–5 pickled or pickled cucumbers;
• 1 reddish onion;
• 250 g canned peas;
• several sprigs of parsley or dill;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of vegetable oil.

Manufacturing

Boil the potatoes until tender, cool and peel. Cut the potatoes into cubes, mushrooms and cucumbers into thin slices, and the onion into half rings or quarter rings.

Add peas, chopped herbs, salt, pepper, oil to the prepared ingredients and stir the salad.

Try

• How to bake potatoes: 13 best recipes

3. Lenten salad with chickpeas, avocado, bell pepper and herbs

Ingredients

• 2 avocados;
• 1 reddish bell pepper;
• 2 cloves of garlic;
• 1 bunch of parsley;
• 1 bunch of dill;
• ½ bunch of basil;
• 200 g canned or boiled chickpeas;
• salt - to taste;
• ground black pepper - to taste;
• ground chili - to taste;
• 2 tablespoons vegetable oil;
• 1 lime.

Manufacturing

Cut the peeled avocado and pepper into medium pieces. Chop the garlic and herbs. Add chickpeas, salt, black pepper, chili, oil, lime juice and stir.

Do

• 10 brightest avocado salads for real gourmets

4. Lenten salad with chickpeas, Korean carrots and bell peppers

Ingredients

• 1 reddish bell pepper;
• a few green onions;
• several sprigs of cilantro;
• 250 g canned or boiled chickpeas;
• 200 g Korean carrots;
• khmeli-suneli - to taste;
• salt - to taste;
• a little sesame.

Manufacturing

Cut the pepper into thin long strips. Chop the greens. Add chickpeas, carrots, suneli hops, salt and sesame seeds. Stir and leave to infuse for 10 minutes.

Diversify your menu

• 12 methods to cook chickpeas so that everyone likes them

5. Lenten salad with mushrooms, beets and soy-honey dressing

Ingredients

• 2 beets;
• 1–2 carrots;
• 500 g champignons;
• a few tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 bunch of green onions;
• several sprigs of dill;
• 1 tablespoon honey;
• 1 tablespoon lemon juice;
• 3 tablespoons soy sauce;
• a handful of sesame seeds.

Manufacturing

Boil beets and carrots until soft. Cut the mushrooms into large pieces and place in a heated frying pan with oil. Fry them until golden brown, season with salt and pepper.

Peel the cooled beets and carrots and cut into large cubes. Add chopped onions, dill and cooled mushrooms.

Combine honey and 1-2 tablespoons of oil. Pour in lemon juice and soy sauce, stir thoroughly and leave for 5 minutes. Season the salad with the resulting consistency and sprinkle with sesame seeds.

Remember

• How to make vinaigrette according to a traditional recipe

6. Warm lean salad with beans and carrots

Ingredients

• 150 g green beans;
• 2 carrots;
• 1 onion;
• a few tablespoons of vegetable oil;
• 120 g canned or boiled beans;
• salt - to taste;
• ground black pepper - to taste;
• several sprigs of dill.

Manufacturing

Boil the green beans for 10–15 minutes. Cut the carrots into narrow strips or grate them using a Korean carrot grater. Cut the onion into quarter rings.

Lightly fry the carrots and onions in hot oil. Add green beans and white beans and heat through. Season the salad with salt and pepper. Before serving, sprinkle with chopped dill.

Add to bookmarks

• 15 Fascinating Carrot Salads

7. Lenten salad with potatoes, sauerkraut and pickled mushrooms

Ingredients

• 3–4 potatoes;
• 200 g sauerkraut;
• 150 g pickled mushrooms;
• a few green onions;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons of vegetable oil.

Manufacturing

Boil the potatoes until tender, cool and peel. Cut it into small cubes. Add cabbage, mushrooms, chopped onions, salt, pepper, oil and stir.

Experiment

• 10 Lenten Fast Food Recipes You Can Create at Home

8. Lenten salad with bulgur, tomatoes and herbs

Ingredients

• 100 g bulgur;
• salt - to taste;
• 2 tablespoons olive oil;
• 1–2 tablespoons lemon juice;
• 1 bunch of parsley;
• ½ bunch of green onions;
• ½ bunch of mint;
• 3–4 tomatoes;
• ½ onion.

Manufacturing

Boil the cereal in salted water until tender. Pour oil and lemon juice into the hot bulgur, stir and cool.

Chop parsley, green onions and mint leaves. Cut the tomatoes into small pieces and the onion into thin strips. Add cooled bulgur and stir.

Master the latest dishes

• 10 unique salads with the freshest tomatoes

9. Lenten Greek salad with tofu

Ingredients

• 300 g tofu;
• 4–5 tablespoons of soy sauce;
• 2 tomatoes;
• 1 cucumber;
• ½ reddish bell pepper;
• a handful of olives;
• 2 slices of lemon;
• a few tablespoons of vegetable oil;
• salt - to taste.

Manufacturing

Cut the tofu into small cubes, pour in soy sauce and leave to marinate for 30 minutes. Chop the tomatoes, cucumber and pepper into the same cubes, and cut the olives in half.

Add lemon juice, oil and tofu to vegetables, draining liquid. Add salt to the salad and stir.

May need

• How to create a Greek salad: a traditional recipe and 5 of the most creative thoughts

10. Lenten salad with eggplant, beans and pickled onions

Ingredients

• 1 eggplant;
• a few tablespoons of vegetable oil;
• salt - to taste;
• 1 reddish onion;
• several sprigs of dill;
• 2 tablespoons of wine vinegar 6%;
• 1 tablespoon sugar;
• 180 g canned or boiled beans.

Manufacturing

Cut the eggplant into cubes. Place in a heated frying pan with oil and fry covered for several minutes, stirring occasionally. Salt the vegetable and cool.

Cut the onion into thin strips and chop the dill. In a bowl, combine 1 tablespoon oil, vinegar, sugar and ½ teaspoon salt. Add onion and dill, stir and leave for 5 minutes.

Place eggplant and beans in the marinade. Add salt and stir the salad.

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Lenten SALADS – more than 30 of the best recipes!

Wednesday, March 04, 2020 19:37 + to quote book

If you like to cook not only healthy and tasty food, but also delicious food, this vegetable salad recipe is for you. By spending just 10 minutes of your time, you will get a colorful and juicy dish.

The recipe for “Monastery” salad with champignons comes to the rescue during Lent. Nourishing, tasty and simple.

An ordinary, tasty salad with crispy Chinese cabbage and the freshest cucumber. Canned corn gives the salad a pleasant sweetish taste, and lemon juice adds sourness.

A good salad from the “guests on the doorstep” series :) And we have something to amaze you with.

Making potato salad, Korean style, is a breeze. The salad has a special taste and is a good appetizer for any table. There are a minimum of ingredients, and the preparation is simple. Anyone will like this salad because the spiciness can be adjusted. Hurry up to try it!

Making this vegetable salad with mushrooms and green peas, although it takes a little more time than usual, is worth it. Potatoes and carrots for salad are not boiled, but baked in the oven, so they retain their structure and smell.

This recipe for Olivier with mushrooms and olives will be needed for vegetable eaters and eaters who observe fasting. A special day dish.

To say that this warm salad is delicious is the same as keeping silent :) It is oh-so delicious!

A hearty and easy-to-make salad of boiled potatoes with reddish onions, olives and pickles will help every housewife. The salad turns out nutritious and equally tasty both warm and chilled. The combination of products and a light dressing based on olive oil, lemon juice and mustard gives the dish a special taste. Try it!

A beautiful dish is the “Caprice” salad. This salad with Korean carrots has a lot of advantages - it’s delicious, wonderful, and quickly done.

A catchy, light and juicy beet salad with oranges is perfect for a fasting day, because the salad is prepared without mayonnaise! Due to the sweetness of the beets, the spiciness of the onions and the citrus note of the orange slices, the salad has a pleasant, balanced and rather unusual taste that is worth experiencing!

A light, juicy, crispy and low-calorie salad of Chinese cabbage and corn goes well with any meat and side dish.

Vegetable salad with spicy dressing will perfectly complement various meat and fish dishes. A spicy dressing made from hot pepper, coriander, vegetable oil and soy sauce gives the salad an excellent smell and special taste. This salad can be prepared quickly and easily.

Salad with carrots, apples and oranges is not only a colorful and bright dish, but also healthy. Juicy apple and orange, crispy carrots, raisins, nuts, honey and cinnamon - an indescribably delicious combination. Treat yourself with a boost of energy and vitamins!

A simple and tasty salad with canned mushrooms, corn, cucumber and carrots.

Delicious hearty salad with beans, mushrooms and carrots. The dish is lean.

A recipe for a hearty and catchy salad with garlic dressing that is easy to prepare. This vegetable salad without mayonnaise is perfect for a Lenten menu if you use Lenten bread to make croutons.

Salad “Amanita” is a tasty and unusual appetizer.

Roasted vegetable vinaigrette is a simple, homemade and extremely tasty dish. Pickled onions give the vegetable salad an extraordinary zest and piquancy. This version of vinaigrette can easily be used as a side dish for fish or meat.

A vegetable salad with sauerkraut, canned beans, boiled beets, potatoes and carrots will pleasantly saturate and diversify the menu in the cool season. The salad does not require dressing, as the combination of sauerkraut, sweet beets and carrots gives an appetizing sweet and sour taste and juiciness. Well, potatoes and canned beans add nutrition and satiety to the dish.

This vegetable salad with sesame is difficult to describe in one word - it is catchy, juicy, crispy, special, memorable, extremely tasty and fragrant! This vegetable salad will be a good appetizer or addition to meat dishes. For barbecue - absolutely perfect!

An ordinary vegetable salad can sparkle with new flavors thanks to fried pumpkin. This eye-catching autumn vegetable infuses the dish with subtle sweet notes that make the salad taste extremely unusual.

Usually, any housewife tries to prepare delicious salads for the festive table. The salad recipe that I offer is a lean one, because there will certainly be guests at the festive table who adore salads without mayonnaise, and they want to please everyone. “Mazurka” is a vegetable salad with olive oil dressing. The salad is quick to prepare and will save time in the hustle and bustle of the ceremony.

Lenten salads

New vegetable salad “Glekhurad”

I really didn’t expect that a salad of cucumbers and tomatoes could amaze me. And yet, this salad not only amazed, it stunned. Well, it would seem like a salad that is familiar to everyone to the point of outrage, as ordinary as 100 g of small pillows. Previously, throughout the long winter, then spring and half the summer, we wished for him. Until the freshest cucumbers appear, until the tomatoes ripen. Now the freshest vegetables are on the shelves all year round and the salad, one might say, has become boring. And suddenly - INCREDIBLE. We were STUNNED by this salad. At dinner my husband and I tried it and had a lot of difficulty tearing it away when we were already scraping along the bottom of the salad bowl. There is a zest in this salad, I would even say - NUT, which gives it this indescribably special, fresh, new, extraordinary taste!

Salad “Far East”

Now, as they say, for an appetizer, I offer you the most common version of seaweed salad, and, at the same time, the most favorite one, which I make more often. My husband says about him: “Eat in bowls and lose weight!” It contains only about 70 kcal per 100 g of product and, at the same time, contains almost all the main vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , trace elements and minerals.

Potato salad “Minute Affair”

Salad of potatoes, sauerkraut and pickled cucumbers. This is a vinaigrette without beets. Prepares in minutes. You just need to boil the potatoes in advance. Salad is either a side dish or an independent dish. Not bad in any quality.

Russian cabbage, but in Korean

I looked at the prices for “Korean” salads, cabbage is the most affordable, only 250 rubles/kg.. But it’s extremely easy to prepare, “inexpensive and harsh,” so to speak! And I will tell you some tricks, they were once told to me by an old Korean woman on Sakhalin, madam.

Potato salad with Korean carrots

This unusually delicious salad, despite its simplicity, will not leave you indifferent. I assure you. It’s easy to prepare and instantly disappears from plates. Just might change the actual dinner. Affordable, filling and extremely flavorful! Dedicated to potato salad lovers!

Salad “Market”

I always bought this salad at the market, we really like it, but I couldn’t find the proportions of the goods, but “it’s not the Gods who burn the pots.” It’s been more than a year now that I haven’t gone into that department, don’t buy, but make it myself. At the same time, it tastes even better.

Salad “General”

This recipe was posted on the website in 2009 by user Olga Alekseeva under the title “General Salad” and illustrated by me as part of the “Coloring Books” campaign. A very tasty, filling salad. Not just for fasting.

Salad “Not obvious”

I turned on the TV and saw a recipe for making this salad. It would seem that there could be nothing more banal than the combination of carrots and cucumber! But the whole secret is in the unusual tenderloin and simply wonderful, wonderful, unusual and fragrant dressing! I’m sure, I’m simply convinced that everyone will absolutely love the salad!

Salad with squid and pickled onions

I have long wanted to make a salad like this, but was hesitant. Now I took the plunge, and I liked the taste so much that now it’s one of my favorite salads! Try it, I'm sure you'll like it too!

Warm salad for barbecue

Have a nice day, friends! Not long ago I flew from Gelendzhik, where I was visiting relatives with my father. They received us warmly, in a southern way. While visiting my beloved aunt, I tried this salad, which is, in fact, extremely ordinary and incredibly delicious. If you have a task to vary the table during the vegetable season, this is a good and economical option. Delicious both warm and cool. My relatives prepare such a salad for any holiday, and it constantly flies to zero. Simple+delicious+budgetary! Good formula for a vegetable snack!

Lenten salad recipes

Even with the restrictions that are imposed during Lent, Christians can allow themselves healthy and varied nutrition. To go beyond the usual dishes and goods, you just need to pay attention to recipes for various appetizers and salads that are easy to prepare and taste delicious.

As is clear, meat, milk products, and eggs are prohibited during fasting. With all this, various cereals, vegetables, mushrooms, fruits, etc. are allowed. These ingredients can be used to prepare delicious dishes.

We would like to offer you tips on preparing dishes from a wide variety of products - cereals, vegetables, legumes, etc.

Let's start with cereals.
* For example, rice mixes well with beans, tomatoes, celery, red peppers, and tomatoes.

* Barley is good with onions, mushrooms or beans and corn, vegetables and any kind of greens. It’s impossible to resist a salad of barley, radishes and chives.

* Buckwheat forms wonderful combinations with prunes and mushrooms, also zucchini and herbs, tomatoes and arugula, baked beets and mushrooms.
In addition to the classic one, sprouted greenish buckwheat is also useful, which can be combined in a salad with lean bread and herbs. Buckwheat and lentil salad with the addition of vegetable broth, onions, carrots, celery, garlic and bright seasonings is much more beautiful than ordinary lean buckwheat porridge without additives.

It's time to turn your attention to recipes that contain new ingredients for almost everyone, such as bulgur and quinoa.
* Bulgur mixes well with herbs, nuts (for example, almonds), vegetables, green beans, fruits (for example, pears). Combine bulgur, celery, pomegranates and walnuts - and you get a tasty salad for a lean table.

* Quinoa can also be used to make various snacks, including warm ones. A salad made from quinoa, herbs and sweet peppers is not bad; quinoa can also be combined with avocado and corn, with various vegetables. Another good combination is quinoa, arugula, raisins and celery.

* It is impossible to imagine a Lenten table without legumes. Hearty and appetizing salads are prepared from beans, beans, lentils, and peas. For example, you can prepare a snack with beans, spinach and mustard dressing.

Recipes for lean salads allow you to use various lean sauces and dressings, for example, vegetable oil, lemon juice, honey, vinegar, mustard and a mixture of them.

Be creative - and the Lenten table will not disappoint you and your household.

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Share a selection of Lenten recipes with your friends!

Salads

100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

Boil rice in salted water. Chop the vegetables, mix with cooled rice, salt and pepper, add sugar and vinegar to taste.

We pray after: breakfast, lunch, dinner

Lenten recipe for rice salad with tomatoes and carrots
Rice salad

500 g beets, 1 tbsp. water, 1-2 tbsp. spoons of sweet sand, 1 teaspoon of cumin, 3 tbsp. spoons of table vinegar.

Boil small beets unpeeled, cool, peel, and cut into slices. Boil water with sugar and caraway seeds, add vinegar, citric acid or lemon juice, cool and pour this syrup over the beets.

Let sit for 1-2 days before serving.

We pray after: breakfast, lunch, dinner

600 g sauerkraut, 150 g pickled cucumbers, 150 g onions, 100 g vegetable oil, salt, pepper, dark ground.

Chop the cabbage, cut the cucumbers into cubes, chop the onion, mix everything, season with oil, salt and pepper.

We pray after: breakfast, lunch, dinner

Lenten dish - sauerkraut salad with pickles
Sauerkraut salad with pickles

4 potatoes, 2 pickled cucumbers, green onions, salt, vegetable oil.

Cut slightly warm boiled potatoes and pickled cucumbers into cubes, add finely chopped green onions, lightly salt, pour over sunflower oil. Mix.

We pray after: breakfast, lunch, dinner

Lenten dish - potato salad with cucumbers and herbs
Potato salad

300 g fish, 3 potatoes, 1 beet, 1 carrot, 2 pickles, 100 g vegetable oil, spices, salt.

Boil the fish with spices, cool, cut into pieces; Boil potatoes, beets, carrots, cool, cut into cubes. Mix with fish, add salt and season with vegetable oil.

We pray after: breakfast, lunch, dinner

Recipe for making vinaigrette with fish and vegetables
Vinaigrette with fish

pumpkin 200 g, apples 200 g (2-3 pcs.), citric acid, horseradish, sugar to taste, carrots.

Peel the pumpkin and apples and grate them on a large grater. Add citric acid, a little grated horseradish, and sugar to taste. Place in a salad bowl and garnish with grated carrots.

We pray after: breakfast, lunch, dinner

Preparing a salad of pumpkin, apples and carrots - a lean dish
Pumpkin salad
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