How to make a delicious winter salad - 9 step-by-step recipes

To prepare a delicious winter salad at home and stock up on blanks for the cold season is the prerogative of every housewife. Salads are prepared on the basis of traditional and original recipes with the addition of new ingredients and an unusual combination of ingredients.

In this article, you will learn how to make a delicious winter salad and other preparations at home. They are prepared very simply and quickly, but they are incredibly nutritious and tasty. All salads are made from vegetables containing a large number of vitamins and nutrients that are important and necessary for the body in the winter.

Winter salad - a classic recipe

• I put vegetables to cook. To speed up the process, I cut large potatoes into halves. Boil the eggs in a separate pan.
• I am engaged in slicing cooked sausages and pickles, as for olivier.
• I clean the cooked vegetables and eggs. I cut carrots and potatoes into large cubes. I rub the products of animal origin on a grater with a large fraction.
• I mix the ingredients in a large beautiful salad bowl. Add canned peas (draining liquid from a jar).
• Salt and pepper to taste. Dress with mayonnaise (I prefer the classic, 67 percent).
• Mix thoroughly. I decorate on top with bunches of greens or crumble in a dish for taste.

Classic sausage recipe

• Smoked sausage - 200 g,
• Potato - 3 tubers,
• Carrots - 1 piece,
• Chicken eggs - 3 things,
• Olives - 8 pieces
• Pickled Cucumber - 1 thing,
• Green onion - 50 g
• Mustard - 1 small spoon,
• Salt - 5 g
• Mayonnaise - 5 tablespoons.

1. I cook vegetables until cooked. I fill it with cold water to make it easier to clean. Leave to cool.
2. I open a jar olives. I get a few pitted little things. I cut into beautiful rings.
3. I cut the pickled cucumber into cubes.
4. Green onions finely shredded after preliminary washing under running water.
5. I take out smoked sausage. Cut into beautiful and neat strips.
6. I clean the cooled vegetables. I cut into cubes.
7. I collect the salad in a large dish (I leave the olives and chopped green onions for decoration). Add sauce dressing from mayonnaisemixed with mustard. Slightly salt to taste.
8. I put in the refrigerator soak. I decorate with green onions and pieces of olives.

Delicious Winter King Salad

This is a delicious cucumber dish. Refers to winter preparations, which can be served as a separate snack or additionally added to hodgepodge, vinaigrette and pickle. From the presented number of ingredients, six 1-liter cans will be obtained.

• Cucumbers - 5 kg,
• Onions - 1 kg,
• Sugar - 5 large spoons,
• Salt - 2 tablespoons,
• Table vinegar (9 percent) - 100 ml,
• Black pepper peas - 1 teaspoon,
• Fresh dill - 2 bunches.

1. Thoroughly wash my cucumbers under running water. I spread it on the kitchen board. I cut into half rings.
2. I clean the onion from the husk. Cut in half rings, like fresh cucumbers.
3. I shift the ingredients into a large pot. Add sugar and salt. Mix thoroughly. I leave for 70-90 minutes, until the vegetables give juice.
4. After 1.5 hours, add finely chopped dill, pour vinegar, put a spoonful of pepper (black, peas).
5. I put the pan on the stove. I bring to a boil on fire a little less than average. I interfere periodically.
6. For workpieces I use sterilized jars with boiled lids.
7. I spread the vegetable winter salad with spices on the banks.
8. I turn it over. I cover with a warm blanket. I store cans in a basement or other cool place without direct sunlight.

Fresh Cucumber Recipe

• Chicken eggs - 4 pieces,
• Boiled sausage - 350 g,
• Potato - 4 tubers,
• Carrots - 1 root crop,
• Canned peas - 1 can,
• Fresh cucumber - 1 little thing,
• Mayonnaise - 3 large spoons,
• Salt to taste.

1. I put vegetables in one saucepan, eggs in another. To speed up the cleaning process, dip them in ice water.
2. I open a can of peas. I drain the brine. Spread peas in a salad bowl.
3. I cut boiled sausage into neat cubes. I shift to the peas.
4. Carefully wash the fresh cucumber (peel as desired). Finely chop.
5. I clean the boiled potatoes and carrots. I cut into pieces. It is better to chop the carrots finely so that the ingredient is almost not felt in the salad.
6. I clean the eggshells. I rub on a coarse grater.
7. Season the winter salad with mayonnaise. Add salt and pepper. I let it brew for 30-60 minutes.
8. Lay out on plates.

Winter salad of cabbage, pepper, onions and carrots

Another interesting recipe for winter harvesting, which goes well with meat dishes and various side dishes (for example, mashed potatoes).

• White cabbage - 450 g,
• Bell pepper - 100 g
• Carrots - 1 little thing,
• Onions - 1 head,
• Acetic essence - 1.5 teaspoons,
• Sugar - 25 g
• Salt - 10 g
• Water - 150 ml
• Vegetable oil - 2 large spoons,
• Peppercorns (black and allspice) - only 12 pieces.

1. I start with the preparation of cabbage. Thoroughly rinse, remove the upper leaves, remove the hard part (stump) and finely thin shredder. I shift it into a deep and large plate.
2. I wash the rest of the vegetables. I cut the bell pepper in half, remove the seeds, cut the stem. I cut into small strips.
3. I clean the onion and shredder into half rings.
4. I rub carrots on a special grater (for cooking Korean blanks) I get neat, oblong parts of the same size.
5. I mix the ingredients. I put a tablespoon of sugar.
6. I breed in warm water (150 ml) vinegar. Add to the dish.
7. I mix the vegetables. I begin to lay out on the banks, preferably a volume of 0.5 liters.
8. Sterilize in a pan. I warm up to 35-40 degrees. Spread the workpiece for 25-30 minutes. At the bottom of the pan you need to install a wooden plank or towel. I screw the lids.
9. I carefully take it out of the pan. Wrap tightly with a towel.

Eggplant Winter Salad

Delicious winter harvest with lots of vegetables and rice. The main components are eggplant and tomatoes.

• Tomatoes - 2.5 kg
• Pepper - 1 kg
• Eggplant - 1.5 kg
• Carrots - 750 g
• Onion - 750 g
• Rice - 1 cup,
• Vegetable oil - 1 cup,
• 9 percent vinegar - 100 ml,
• Salt - 2 large spoons
• Sugar - 5 tablespoons.

1. Thoroughly wash the vegetables. I cut the eggplant into medium sized pieces. Add 65 grams of vegetable oil to a baking sheet. Spread eggplant.
2. I preheat the oven to 200 degrees. I clean the vegetables to prepare until a characteristic crispy crust appears.
3. While the eggplants are fried, I am chopping vegetables. I chop the carrots and onions into half rings, pepper, gently extracting the seeds, cut into strips.
4. Take a deep pan. I pour out the remaining oil. I shift the chopped vegetables. I close the lid.
5. Carcass on medium heat for 15 minutes.
6. I cut tomatoes into large pieces. Quickly grind in a blender to a homogeneous puree mass.
7. I shift the tomato puree to other vegetables in a pan. I put salt, add sugar.
8. Thoroughly mix the mixture. Bring to a boil. I pour out rice.
9. Again, I interfere. I close the lid and the carcass until rice is ready. It will take 15-25 minutes.
10. After the rice is cooked, it is the eggplant turn. Spread in a pan. Mix and bring the mixture to a boiling state again (if necessary, add boiled water).
11. Pour vinegar, gently interfere, so as not to damage the eggplant. I cook an additional 5-7 minutes.
12. I shift the salad in sterilized jars. I close the lids and turn over. Leave to cool in this position. I clean jars with tomato and eggplant harvesting in a pantry or other dark and cool place.

Winter beetroot salad for the winter

Very simple and fast technology for preparing salad beets from beets for the winter at home. All salad ingredients are crushed in a food processor.

• Tomatoes - 1.5 kg
• Beets - 3.5 kg
• Carrots - 1 kg
• Onion - 1.2 kg
• Sugar - 200 g
• Salt - 100 g
• Vegetable oil - 300 ml,
• Vinegar 9 percent - 100 ml.

1. My tomatoes, cut into cubes. I wash the onion under running water. I cut into thin half rings.
2. Peeled carrots and beets I grind in a food processor to speed up the cooking process.
3. I shift the ingredients into the pan. I pour vegetable oil. I put sugar, salt. I cook the vegetable mixture for 40-50 minutes. I add vinegar a few minutes before cooking.
4. I spread the salad in prepared cans. I close the lids. I wrap it in a blanket and set it to cool.
5. I store in a cool place in which direct sunlight does not fall.

Bean Recipe

• Beans - 1 kg,
• Tomatoes - 2.5 kg
• Bell pepper - 1 kg,
• Carrots - 1 kg
• Onion - 3 things,
• Vegetable oil - 300 ml,
• Sugar - 1 cup
• Vinegar 70 percent - 1 teaspoon,
• Salt, pepper - to taste.

1. I wash and clean the vegetables. Peel the tomatoes. To cope faster, you need to make a small cut on the surface of the fetus and pour boiling water over it. I cut into medium sized cubes.
2. I grate carrots with a large fraction.
3. Bulgarian pepper I cut into julienne of medium size.
4. I cut the beam into thin halves of the rings.
5. I collect vegetables in one big dish. Add salt and pepper. I pour sugar. I pour vegetable oil and vinegar. Gently stir and set to simmer over low heat. Cooking time - 2 hours.
6. I lay out the finished winter blank on the banks (sterilized) and close the lids. In total, about 5 liters of salad with beans.

Winter salad with meat

To cook vegetables faster, use a microwave.

• Potato - 3 things,
• Carrots - 1 root crop,
• Onions - 1 small onion,
• Boiled beef - 200 g,
• Chicken egg - 3 things,
• Green peas - 100 g,
• Salt, pepper - to taste,
• Mayonnaise - for dressing.

1. My potatoes and carrots. I put it in packages. Microwave for 5-6 minutes.
2. I get it out of the microwave. I spread it on a plate to cool, and then I clean it.
3. I cut into medium-sized cubes carrots, potatoes, and cucumbers. Onion shredded into half rings.
4. I put hard boiled eggs. For complete readiness, they need to be kept in boiling water for 6-8 minutes.
5. I cut boiled beef into cubes. I pour to other ingredients. I put green peas from a jar (without adding liquid).
6. I cut the eggs into thin strips. I squeeze mayonnaise out of the bag, salt and pepper.I mix the salad.

Calorie winter salad

The energy value of winter preparations and salad directly depends on the ingredients used (for example, the amount of vegetable oil and the fat content of mayonnaise dressing).

The total caloric value of the blanks is in a wide range from 100 to 280 kilocalories per 100 grams.

Prepare winter preparations and salads with pleasure, using different recipes, ingredients and technologies, thereby surprising relatives and friends, and discovering a new taste for already familiar dishes. Good luck

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