In vegetarian cuisine, many recipes use greens as the main ingredient. One can
supplement greens with vegetables, fruits, mushrooms, nuts, seeds and, even
flowers. One salad recipe featured below even uses dandelion leaves.

Nuts and Pears Green salad

Ingredients 1 bunch arugula 0.5 bunch mint 1 pear 10 walnuts 1 tbsp. honey lemon juice 100 g blue cheese Cooking Wash and tear greens (arugula and mint). Put the shredded greens on a deep plate. Wash the pear and cut into slices. Sprinkle the pieces of pear with lemon juice to avoid darkening. Add the greens. Shell the nuts and break them into medium pieces. In a frying pan, warm the honey and fry the nuts. Fry two minutes ( warning! – nuts in honey can firmly stick to a frying pan or a plate). During cooking, stir the nuts. Then put them directly on the greens. Mix all the ingredients and sprinkle with lemon juice. Add blue cheese crumbles to taste.

Flowers and Honey Dressed Green Salad

1 bunch lettuce
1 bunch watercress
5 sprigs parsley
5 sprigs chervil
3 sprigs basil
3 sprigs rosemary
a few edible flowers ( lavender, daisies, violets, clover or others)
6 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. honey
1 tsp. granular mustard
ground black pepper
Rinse and dry lettuce, watercress, herbs, and flowers. Cut them and place on a
deep plate. Top with honey dressing.
Honey Dressing
Place olive oil, lemon juice, honey, salt, and pepper to taste in a jar with a lid.
Close tightly and shake wel

Green Salad with Olives

1 bunch spinach
0.5 bunch parsley
0,5 bunch green onions
10 leaves green sorrel
10 olives
olive oil
Wash and chop all greens – (spinach, parsley, onions, and sorrel). Mix the greens
on a plate. Dilute a couple drops of vinegar in 2-3 tablespoons of water and
season the salad. Add the olive oil. Cut the olives and add to the dish.
*You can supplement the green salad with a hard-boiled egg. Cut it into circles
and add to the greens.

Raw Mushrooms Green salad

1 bunch lettuce
200 g raw champignons
7 walnuts
lemon juice
olive oil
Place champignons into a colander, and rinse well under running water. Separate
the caps from the stems. Put the champignons back in a colander and rinse
thoroughly. Allow the mushrooms to dry, then cut them into thin strips and
sprinkle with lemon juice. Rinse lettuce leaves well and allow them to dry. After
that, break the lettuce into large pieces. Clean nuts, and break into medium
pieces. Mix chopped mushrooms, lettuce, and nuts. Season the salad with olive
oil, salt, and lemon juice.

Green Salad with Yogurt

3 heads lettuce
1 bunch radish
200 g unsweetened yogurt of any fat content
4 cloves garlic
3 tbsp. vegetable oil
Wash, dry and tear lettuce into small pieces. Put lettuce on the bottom of a deep
plate. Add the crushed garlic. Season lettuce with vegetable oil and salt to taste.
Then, pour yogurt over the contents of the plate. Finally, wash, peel and cut the
radishes. Garnish the dish with radishes.
*This salad is suitable for lacto-vegetarians and lacto-ovo-vegetarians

Spinach and Cashew Sauce Green Salad

1 bunch spinach
2 tbsp. cashew
0.5 clove garlic
lemon juice
soy sauce
Rinse and boil the spinach. Then, rinse the greens with cold water and gently
transfer to bowl. Pour dressing over the greens.
Mix lemon juice and soy sauce. Grind nuts in a blender. Mince half a clove of
garlic. Add the nuts and garlic to the mixture of lemon juice and soy sauce.

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