Warm salad is universal. It is perfect for a hearty dinner or side dish. And if meat, offal, pasta or cereals are included in the ingredients, then such a treat will become the main dish on the table. Recipes for warm salads.
Warm vegetable salads are an interesting snack that is usually prepared on the basis of fresh or minimally processed vegetables, which are often accompanied by herbs, legumes, mushrooms, cheese or even fruit. And to make warm salads even more healthy and balanced, high—protein components are often added to them – for example, fish, meat, eggs or seafood. This composition makes these dishes an ideal option for a light dinner, hearty, healthy and balanced with all the necessary nutrients.
The main difference between warm salads and classic ones is in the serving temperature. It is assumed that all the ingredients (or at least some part of them) will be served slightly warmed or cooked using high temperature. In such dishes, those vegetables that tolerate heat treatment well and reveal their taste during cooking will look better. These are eggplants, broccoli, cauliflower, carrots, zucchini, beets, bell peppers, string beans and pumpkin.
(1) – “Consuming salad is associated with higher intake of several components of the Healthy US-Style Eating Pattern, especially vegetables and oils, and consequently with greater adherence to the DGA recommendations outlined in that pattern. In addition, other beneficial shifts were seen, some likely due to the content of salads per se and others more likely due to a pattern of healthier food choices overall. Nevertheless, for most Food Pattern components, intakes and adherence to recommendations were low regardless of salad reporting status. Results of the present study confirm the DGA message that incorporating more salads into the diet is an effective strategy (among many possible strategies) to augment vegetable consumption and adherence to dietary recommendations concerning vegetables”.
#1. Warm salad with meat and tangerines. Recipes for warm salads.
Juicy salad with meat is combined with properly selected fruits and vegetables. Tangerines will set off the taste of beef and give the dish freshness, red onion will add a slight piquancy, and cherry — even more sweet notes. Do not forget to put the salad on a pillow of fresh herbs.
Ingredients for 5 servings:
The nutritional value of a serving is 326 k Cal
meat 10.58oz
cherry tomatoes 30 pcs.
parsley greens ½ bunch
tangerines in their own juice 1 jar
arugula 3.53oz
spinach 3.53oz
lettuce 3.53oz
red onion 1 pc.
Extra Virgin olive oil 2 tablespoons
salt to taste
pepper to taste
Instruction:
Cooking time 20 minutes
A few words about meat – its quantity depends solely on your appetite. If you plan a salad as a main course, then more, if just a salad – less. The type of meat of your choice.
Mix the greens. Cut red onion into half rings, tomatoes into halves. Finely chop the green onion, dill and parsley. Mix it with a set of greens and tangerines. Do not forget to drain the liquid from the canned tangerines. But do not pour it all out, leave 2-3 tablespoons for refueling.
The meat should be grilled or fried in a small amount of oil. The meat should not be greasy. Cut it into plates while it is still hot.
For dressing, mix olive oil, tangerine liquid, salt and pepper. Mix the dressing with the salad prepared in advance, and put the warm meat on top beautifully. Beautiful and delicious. Enjoy your meal!
#2. Warm couscous salad with pickled mozzarella. Recipes for warm salads.
Couscous—based salad is a hearty dish rich in vitamins necessary for the body. To marinate mozzarella, you will need spicy herbs, such as thyme, rosemary and basil, ground black pepper, salt and a few spoonfuls of tart olive oil. The recipe is suitable for both a regular snack and a romantic dinner.
Ingredients for 4 servings:
The nutritional value of a serving is 439 k Cal
couscous 8.82oz
broth 2 cups
mozzarella 1 pc.
Olive oil Extra Virgin 6 tablespoons
Thyme 1/2 teaspoon
Fresh basil 1/2 teaspoon
Oregano 1/2 teaspoon
Cherry tomatoes 7.0oz
yellow Bell pepper 1 pc.
sea salt to taste
freshly ground pepper mixture to taste
ground red paprika to taste
lemon juice 2 tablespoons
roasted pine nuts 2 tablespoons
parsley 2 tablespoons
Instruction:
Cooking time 20 minutes
To begin with, marinate mozzarella: cut mozzarella balls into pieces, mix with olive oil, herbs, salt and pepper. We’ll leave it on demand.
Cut the yellow bell pepper into medium pieces, leave the cherry tomatoes whole and fry the vegetables in olive oil so that the pepper softens a little, and the tomatoes get the first crack. Add salt and pepper.
Meanwhile, pour boiling couscous broth and leave it under the lid for 5 minutes to swell. Add salt and pepper to the swollen and steamed couscous, mix with red sweet paprika. Sprinkle with lemon juice and olive oil. Mix with parsley. The liquid may seem small, but, looking ahead, I will say that the juices from the steamed vegetables and the marinade from mozzarella will also go into the salad.
Mix couscous first with pepper, put tomatoes and pickled mozzarella. Sprinkle with pine nuts. All juices from pickling mozzarella and roasting vegetables should be sent to a salad bowl with couscous. It’s more fragrant and juicier this way.
All juices from pickling mozzarella and roasting vegetables should be sent to a salad bowl with couscous. It’s more fragrant and juicier this way.
#3. Warm salad with homemade arugula pesto. Recipes for warm salads.
Arugula has a peppery and spicy aroma, due to the mustard oil contained in the leaves. Even when preparing a mixed salad, the strong aroma of the plant often overrides other ingredients, and a slightly bitter note often comes into play.
Sometimes arugula should be turned into pesto sauce. To do this, chop the greens together with pine nuts, capers, parmesan, garlic and olive oil. You can store the workpiece in the refrigerator for several days. It goes well with pasta, as well as tomatoes or crackers. Here is an example of how to use arugula pesto in a potato salad.
Ingredients for 4 servings:
The nutritional value of a serving is 378 k Cal
salad mix 7.0oz
potatoes 17.64oz
green string beans 10.58oz
tomatoes dried in oil 8 pcs.
soft goat cheese 5.29oz
white wine vinegar to taste
Extra Virgin olive oil to taste
salt to taste
freshly ground pepper mixture to taste
Pesto:
arugula 3.53oz
pine nuts 3 tablespoons
capers 1 tablespoon
parmesan 3.53oz
Extra Virgin Olive Oil 1/2 cup
garlic 1 clove
Instruction:
Cooking time 40 minutes
Boil the potatoes until tender, peel (optional), let cool and cut into slices. Boil the peeled string beans in boiling salted water for about 10 minutes, then place in a colander and briefly dip in ice water. The beans should retain a rich green color. Dried tomatoes cut into thin strips.
For the pesto, lightly fry the pine nuts in a frying pan and let them cool. Rinse and dry the arugula. Excess moisture is not needed here. Put arugula leaves with pine nuts, salted capers in a blender (additional salt is not needed here, since both capers and cheese have enough salt). And also a crushed clove of garlic and a little olive oil and beat to a pulp. At the end, add the grated cheese and the remaining olive oil and beat the pesto.
Store tightly closed in a jar in the refrigerator. After using a certain amount of sauce, you need to pour a little olive oil on the surface. From this amount of ingredients, approximately 8.82oz of sauce is obtained.
Spread the salad mix on a plate. Lay out the potato slices.
Put the beans and tomato strips, lightly pepper, salt. Put a small amount of pesto on top of the potato pieces. Also spread out the pieces of cheese. Pour vinegar and olive oil over the salad. Enjoy your appetite!
#4. Salad with spinach and baked beetroot. Recipes for warm salads.
Simple ingredients, such as beets, eggs and greens, turn into a cute salad with a combination of bright flavors and colors. Do not forget about nuts or seeds to add crispness to the dish. Such a treat can be served on a weekday evening or accompanied by a festive table, especially if you adhere to proper nutrition.
Ingredients for 2 servings:
The nutritional value of a serving is 338 k Cal
For the marinade
olive oil 1 tablespoon
sea salt to taste
fresh thyme 5 sprigs
lemon juice 1 teaspoon
Main:
beetroot 2 pcs.
chicken eggs 2 pcs.
flaxseed 1 teaspoon
sunflower seeds 1 tablespoon
Extra Virgin olive oil 2 tablespoons
fresh spinach 5.29oz
Instruction:
Cooking time 40 minutes
Boil hard-boiled eggs. Beetroot (preferably not very large) peel and cut into thin circles, put in a deep cup. Sprinkle with olive oil and lemon juice, put thyme on top. Leave for 15 minutes, then stir and leave for another 15 minutes. Place the beets on a parchment-lined baking sheet and bake for 20 minutes at 356F.
Put the washed and dried spinach on a flat plate, cut the eggs into circles or slices, put on top of the spinach, spread out the baked beets, sprinkle with flaxseed and sunflower seeds. Drizzle with olive oil and serve. And you can also make such a bruschetta with the same beetroot and watercress. Watercress grew on my window.
#5.Warm turkey fillet and caramelized pear salad. Recipes for warm salads.
We are preparing a salad of turkey fillet and caramelized pear. Marinade for poultry is better prepared from neutral ingredients, otherwise the meat will stand out too much. A mixture of vegetable oil, garlic, salt, pepper and herbs (thyme, rosemary or oregano) is suitable. If desired, the dish can be supplemented with soft cream cheese. Juicy turkey and caramelized pear go well together, and the dressing gives the salad a bright taste.
Ingredients for 2 servings:
The nutritional value of a serving is 359 k Cal
turkey 7.oz
pears 1 pc.
salad 5.29oz
pine nuts 2 tablespoons
freshly ground black pepper to taste
butter 1 tablespoon
honey 1 teaspoon
olive oil 1 tablespoon
Salad dressing:
olive oil 1 tablespoon
honey 1 tablespoon
lemon juice 1 tablespoon L.
mustard with grains 1 teaspoon
sea salt to taste
Instruction:
Cooking time 30 minutes
Peel the pear from the seeds, cut into cubes. Heat the butter in a frying pan, add honey and fry the pear for 5 minutes. Pre-marinated turkey fry in olive oil on each side until golden brown. To make the turkey meat juicy, fry on each side for about 10 minutes, so as not to over-dry the meat.
For dressing, mix olive oil, lemon juice, honey and mustard in a bowl. Add salt to taste. Fry a handful of pine nuts in a dry frying pan, stirring constantly so that they do not burn.
Wash the salad, cut it and put it on a plate. Spread the pear pieces on top. Pour the dressing over the salad leaves with the pear. Cut the turkey into large pieces and spread it on top, sprinkle with freshly ground black pepper and pine nuts. Pour over the dressing and serve.
Enjoy your appetite!
(1) – National Library of Medicine (US); Findings from What We Eat in America, National Health and Nutrition Examination Survey 2011–2014 support salad consumption as an effective strategy for improving adherence to dietary recommendations; Rhonda S Sebastian, Cecilia Wilkinson Enns, Joseph D Goldman, M Katherine Hoy, and Alanna J Moshfegh; Published online 2019 Feb 15. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10260630/
