Salads with vegetable oil - the general principles of cooking
There is a huge variety of edible vegetable oils that are widely used in cooking. The most commonly used for these purposes is sunflower, olive and corn oil. Sometimes for cooking some dishes require mustard, sesame, linseed or peanut oil. All vegetable oils differ in taste, color and aroma, as well as in the vitamins contained in the product. Thus, the most common sunflower oil contains vitamins of groups A, D, E and K, as well as the unsaturated fatty acids that the body needs. It is also known that sunflower oil has a rejuvenating effect.
Vegetable oil is often used in the preparation of many dishes. One of these is a salad with vegetable oil. Ready salad can be simply filled with any type of vegetable oil (for example, sunflower or olive) or you can make an original sauce based on butter. So, you can make homemade mayonnaise, which includes sunflower oil, egg yolks, mustard, salt, sugar and lemon juice. Many salads with vegetable oil are filled with just such mayonnaise.
List all existing recipes for salads with vegetable oil is simply impossible. One can only select several groups of such dishes: favorite vegetable salads, hearty meat, fish, fruit salads, etc. Perfectly selected ingredients in combination with one of the vegetable oils will allow you to create a really tasty and healthy dish. For the preparation of salads with vegetable oil, first of all, a variety of vegetables are used: tomatoes, onions, cucumbers, potatoes, radishes, eggplants, carrots, cabbage, beets, zucchini, etc. Vegetables can be used both fresh and steamed, boiled or stewed.
For cooking meat salads with vegetable oil, you can take chicken meat, beef, pork, ham, sausage, offal (for example, liver or tongue) - in general, everything depends on imagination and taste preferences. Vegetable oil dishes often include a variety of cheeses, eggs, mushrooms, canned foods (peas, corn, olives), all sorts of spices, seasonings and greens. As a rule, all ingredients are cut appropriately, mixed and dressed with vegetable oil.
Salads with vegetable oil - preparation of products and dishes
For cooking salads with vegetable oil can be used various utensils. In a deep bowl or salad bowl, it is convenient to mix all the ingredients along with the oil. On a shallow dish you can lay out ready-made salad and pour it on top with selected oil.
All vegetables used for salads with vegetable oil should be thoroughly washed, wiped dry and, if necessary, peeled. Depending on the recipe, vegetables are boiled, stewed or stewed, although fresh products are most often used.
Raw meat also requires pre-treatment - washed, boiled or roasted. All products are cut appropriately in accordance with the recipe for salad with vegetable oil.
Recipes for salads with vegetable oil:
Recipe 1: Salad with vegetable oil
This well-known vegetable salad is great for a hot summer day, easily digested and has a fresh, bright taste.
Ingredients Required:
- 2 ripe tomatoes;
- Feta cheese - 100 g;
- 2 fresh cucumbers;
- Lettuce leaves;
- Olives - 10 pcs;
- Bulgarian pepper - 1 pc;
- Fresh parsley;
- Salt - to taste;
- According to art. l lemon juice and olive oil.
Cooking method:
All vegetables should be washed and cut into small cubes. Parsley finely chopped greens, lettuce leaves randomly break hands. Feta cheese cut into small cubes, cut the olives in half. All ingredients are mixed in a salad bowl, salt to taste, season with lemon juice and olive oil.
Recipe 2: Peking Cabbage Salad
This light diet salad is especially loved by the beautiful half of the population. The fruits that make up the dish give it a sweet taste and allow you to use this salad with vegetable oil as a dessert.
Ingredients Required:
- Beijing cabbage - 1 small head;
- Pear and apple - 1 pc .;
- 2 pcs. kiwi;
- Small carrot;
- Pepper, salt;
- Olive oil, lemon juice - 1 tbsp. l
Cooking method:
Wash Beijing cabbage and chop into thin strips. Peel and grate the carrots. Put cabbage and carrots in a bowl, add salt and mix with hands. Apple and pear peeled, cut into strips. Peel kiwi, cut into small cubes. Ready pepper (to taste), season with lemon juice and olive oil. You can add some sugar (optional item).
Recipe 3: Salad with vegetable oil and shrimp
This salad is a real find, not only for gourmets, but also supporters of healthy eating. The dish is good for the body, low-calorie and easy to digest.
Ingredients Required:
- Small peeled shrimp - 200 g;
- 2 tomatoes;
- Chicken egg - 3 pcs .;
- Cheese Cheese - 80 g;
- Lettuce leaves;
- Salt, pepper, mixture of Provencal herbs;
- Red onions - 1 pc .;
- Sunflower or olive oil.
Cooking method:
Boil shrimps in salted water with the addition of black pea pepper (cook for exactly 3 minutes after boiling again). Boil eggs, cool and chop. Onions cut into thin half rings. Tomatoes and cheese to cut into small cubes. Cut lettuce leaves into thin strips. All ingredients are mixed in a deep bowl, season with spices and season with vegetable oil (can be sunflower, olive or corn).
Recipe 4: Salads with vegetable oil and liver
Very simple, but at the same time, delicious salad. The dish is perfect for every day.
Ingredients Required:
- Beef liver - 500 g;
- 2 large carrots;
- Onions - 2 pcs .;
- Ground black pepper - to taste;
- Sunflower oil - 3 tbsp. l
Cooking method:
Boil the liver, let cool, cut into small pieces. Peel and chop the onion. Peel carrots, grate on a coarse grater. Fry carrots with onions in vegetable oil, then for 15 minutes on low heat. Let the vegetables cool. Mix onions, carrots and liver. Ready salad with vegetable oil to fill with sunflower oil.
Recipe 5: Salad with crab stick oil
This crab salad with vegetable oil perfectly satisfies hunger and refreshes. The vegetables and beans in the dish give an interesting taste and a pleasant aroma.
Ingredients Required:
- Packing crab sticks or meat - 200 g;
- A can of red canned beans;
- Bulgarian pepper - 1 pc .;
- Red onion - 1 pc .;
- Parsley and dill;
- 2 cloves of garlic;
- Salt;
- Vinegar - 1 tsp;
- Lemon juice and olive oil - 2 tbsp. l
Cooking method:
Crab sticks cut into small cubes. Fold the beans into a colander and allow the liquid to drain. Onions cut into thin half-rings, Bulgarian pepper - in small cubes. Finely chop fresh greens. Chop the garlic very finely. Mix all the ingredients, season with vinegar, olive oil and lemon juice.
Salads with vegetable oil - the secrets and tips from the best chefs
The taste and aroma of salad with vegetable oil can deteriorate badly if you take spoiled or rancid oil, therefore it is extremely important to check the shelf life of the product, as well as to ensure normal storage conditions for its storage. As for sunflower oil, it is better to use the unrefined option for refueling, since refined oil will not give the desired taste and flavor to the dish.
Manufacturers offer customers direct-pressed vegetable oils and obtained using organic solvents. Naturally, the first category is preferable due to greater benefit and better quality. It is widely believed that in winter it is better to use nourishing olive oil, and in hot summertime - linseed or pumpkin.
Salads can be refilled not just with vegetable oil, but with an enriched product. To this end, various spices, seasonings and herbs are added to the oil. Some prefer to use a mixture of oils for refilling (for example, sunflower with sesame, etc.).
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