Salads recipes

Greek pea salad (low fat)

Share the potatoes in quarters. Peel the cucumber, chop it lengthwise, remove the kernels and cut it into slices. Cut tomatoes and red onion in both, pick the salad into smaller pieces and mix all the ingredients in a bowl. Sprinkle with crushed pepper. Dre

Beetroot Salad (Low Fat)

Wash the beans thoroughly and cook them for about 10 minutes in leachate water before peeling off. Cut the beetroots in quarters and put them in a marinade of mustard and orange juice until they are completely cold. Season with salt and pepper. Cut the onio

Cabbage salad (low fat)

Shake the hazelnut flakes golden on a dry pan. Stir chicken chicken fillets 3-4 minutes on each side, season with salt and peeled pepper and cut them into slices or use the rest of the chicken from the dinner. Cut the peel off the oranges and then cut th

Salad with lentils from puy (low fat)

Rinse the lenses thoroughly and boil them for 20 minutes in leachate water. Cut the spring bulbs and the sun-dried tomatoes. Peel the carrots, tear them down and cut them into thin slices. Pill the outermost beautiful leaves of the sprouts and half the rest

Noodle salad (low fat)

Put the noodles in soft as directed on the package. Mix the noodles with prawns, pineapple chipotle salsa, lime juice, fish sauce and sesame oil. Cut the carrots in thin spells and half pastry sugar. Cut the casserole into smaller pieces and mix well with a

Bean salad with crisp bacon (low fat)

Place the beans in soft overnight. Pour the water and boil them for 40 minutes in leachate water. Let the green beans boil for the last couple of minutes and blame in cold water. Basement: Shake crushed garlic, mustard, vinegar and water well together. Add

Salad with smoked trout

Pick the fish in rough pieces. Dressing: Stir mustard with lemon juice, salt and pepper. Stir olive oil in a little while. Turn dressing with salad and capers. Count on two plates with the fish over. Server with toasted rye bread.

Salad with smoked trout and smoked cheese and casserole

Stir smoke with mustard, salt and pepper. Pick the smoked trout, cut the tomatoes in quarters. Turn the dish together with tomatoes, cress and pickled trout. Order on crisp salad and server with a good bread.