Traditional recipes

Salad with spinach and variegated beans

Salad with spinach and variegated beans


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Beans are suitable for most salads found in our kitchen. This time I tried a new combination with balsamic vinegar and olive oil.

  • 100 g of variegated, boiled beans
  • 100 g of spinach leaves, smaller
  • 3 ridichi
  • 3 green onions
  • a cucumber
  • 3-4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Salad with spinach and variegated beans:

Put the beans in a bowl.

We break the spinach leaves, and if they are small enough we leave them whole.

Slice radishes, cucumbers and green onions.

Put all the vegetables in the bowl.

We are preparing the dressing room. Put the olive oil and balsamic vinegar in a bowl and mix with a whisk.

Season with salt and pepper. You don't need anything else, this dressing is perfect.

Pour the dressing into the bowl and mix gently.

Leave it in the fridge to combine the flavors and serve with the main course or only with bread


Salad recipes

Different salad recipes for every day: appetizer salads, potato salads, raw salads, meat salads, eggplant salads, beet salads, egg salads, fish salads, cold salads, hot salads.


A menu rich in vegetable protein, sweet-sour and slightly spicy.

& # 8211 200 gr mashed beans

& # 8211 a bell pepper (I used canned)

& # 8211 a tablespoon of extra virgin olive oil, cold pressed

& # 8211 1/2 teaspoon ground pepper

The beans are cleaned of impurities, washed in several waters, then left to soak for 2 hours. Then boil, over low heat, in water, with half the amount of oil, until soft.

Meanwhile, wash and clean the carrot and root the parsnips, grate them on the large grater, clean the onion, wash and cut the slices, cut the pepper (preserved) into cubes, and the stevia, wash well and cut into small strips, in the cooking pot.

Add water and the other amount of oil and simmer until all is penetrated. Add the ground pepper, season with salt if necessary, then add over the boiled beans and mix.

Add the cleaned, washed and chopped parsley and let it boil over low heat. It stops cooking, it can be consumed as a side dish or as a stand-alone menu, cold or hot, it is just as inviting.


  • 70-80 g raw spinach (baby spinach)
  • 100 g tuna (in oil or own juice)
  • 50 g of feta
  • salt
  • 2 tablespoons extra virgin olive oil
  • juice from half a lemon

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


How to prepare salad with broccoli, spinach and beans

Preheat the oven to 180 o C. Line a tray with aluminum foil.

Mix broccoli with two tablespoons of oil to taste, then add it to the pan and bake until soft. About 20 minutes. Allow to cool to room temperature.

Meanwhile, in a food processor add the lemon juice, mustard, eggs and a tablespoon of water and mix until you get a cream. Gradually add the 50 ml of oil, stirring at maximum speed.

Using a spoon, incorporate the dill and capers into the sauce.

Add half the amount of sauce to a large bowl and place the beans, spinach and broccoli on top and mix well.


PASTA SALAD WITH MAYONNAISE AND GARLIC

Simple, quick and tasty, this pod bean salad is perfect for dinner, but we can also serve it at parties where we have typical Swedish buffet.

INGREDIENT:

500 g of yellow pasta
1/2 dill connection
salt
2-3 cloves garlic
1 yolk
1 teaspoon mustard
oil

We clean the pods of heads and tails and put them to boil in salted water.

We will boil them so that they are cooked well, but & # 8220al dente & # 8221, by no means very soft. Meanwhile, prepare the mayonnaise from an egg yolk and a teaspoon of mustard, in which we slowly add oil. We grind the garlic cloves and put them in mayonnaise.

Drain the bean pods and let them cool.

After they have cooled, cut them into smaller pieces, then mix them with garlic mayonnaise. We put mayonnaise according to tastes (from 4 to 7 tablespoons). Add the chopped dill, salt and a little freshly ground pepper and mix.

We can serve it immediately, but kept cold for at least 30 minutes will be better!


Sweet potato salad with spinach and cranberries

Now that spring has come and the market is full of vegetables and salads, we have to make one more, and today we make a sweet potato salad with spinach and cranberries, a delight!

Salads are extremely good for the body and it is ideal to serve them all year round, especially since we now have the opportunity to buy from any supermarket all the vegetables we find in our season. Today being in the flying market in the village, I found a spinach with such large leaves. so good that I immediately changed its destination. No, I wasn't prepared with anything special to make a salad and eventually with what I found in the fridge and pantry I quickly made a delicious and healthy salad.

So you don't necessarily have to follow a certain recipe, but it's a must that the combinations you make are pleasant to the taste, not to exaggerate with the spices, because it would be a shame not to feel the natural taste of the ingredients you use.

And if he made you my eye salad, I invite you to stay with both the list of ingredients, but also the very simple and quick way to prepare!

For many other fasting recipes, go to the fasting recipes section, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 1 kg of sweet potatoes
  • 1 tablespoon starch
  • 50 ml vegetable oil with neutral taste
  • 200 g fresh spinach
  • 100 g dehydrated cranberries
  • 100 g walnuts
  • 1 small red onion
  • Lemon juice
  • 100 ml of olive oil
  • Salt and chest to taste

Method of preparation:

Preheat the oven to 180 degrees Celsius.

Peel the potatoes and cut them into thicker cubes or slices.

Wash the spinach and drain it well so that it has no water on it and cut it into slices.

Peel a squash, grate it and cut it into small cubes.

Bake the walnut for 3-5 minutes at 180 degrees or until it browns nicely and chop it coarsely

We make a dressing from lemon juice with olive oil, salt and pepper.

Wallpaper an oven tray with baking paper.

We put the potatoes in a kitchen towel and wipe them well from excess water. Add the starch over them and sauté a few times until completely covered.

Season with salt and pepper and repeat the operation of sautéing them in a bowl. Add the oil and try to grease each part of the potato.

Arrange the potatoes on the tray and bake for 35-40 minutes or until nicely browned.

Take the tray out of the oven and let it cool, then put it in a bowl with spinach, chopped walnuts, red onions, cranberries, pour the dressing over, mix lightly and it is ready to serve!


  • 80g spinach baby
  • 100 g canned mushrooms (or 20 g fresh)
  • 125 g mozzarella
  • 1 small green onion (or a small dried one)
  • 2 tablespoons olives
  • salt to taste
  • 2 tablespoons oil
  • 2-3 tablespoons of lemon juice

Wash the spinach and put it in a bowl. Add the mushrooms, diced mozzarella and olives.

If you use fresh mushrooms, cut them into slices and fry them in a pan with a tablespoon of olive oil.

Mix the salt with the lemon oil and juice and put this dressing over the salad. Mix gently and eat the salad immediately, with some quick croutons, if you like.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Salad with spinach and variegated beans - Recipes

Fennel and bean salad

In this warm and appetizing salad, the pleasant, aniseed taste of fennel is combined with those of flageolet beans, green olives, Parma ham and that of the orange dressing. To get a satisfying lunch, the salad is served with French bread, with crispy crust.

Ingredients

    1 small orange, grated peel and juice 1 teaspoon mustard with berries 2 tablespoons extra virgin olive oil 1 clove crushed garlic 75 g peeled green olives 400 g flageolet beans, canned, drained and washed 340 g large fennel bulb, sliced 150 g green bean pods cut in half 250 g sliced ​​pumpkin 85 g thin slices of Parma ham, cleaned of fat and cut in half salt and pepper

Mix in a deep, heat-resistant dish, the juice and grated orange peel, mustard, olive oil and garlic. Add the flageolet beans and olives and mix well. Season with salt and pepper to taste, then set the dish aside while preparing the rest of the salad.

Bring a pot of salted water to a boil, add the fennel and green beans and cook for 1 minute. Add the zucchini and cook for 3-4 minutes, until all the vegetables are tender. Meanwhile, heat the oven grill.

Drain the vegetables and mix with the mixture of flageolet beans and olives, in the heat-resistant dish. Arrange the Parma ham slices on top, and place the dish under the grill and leave it for 1-2 minutes, just enough to heat the ham. Serve the salad immediately.


1. We choose from the spinach the younger and smaller leaves, which, after washing them in cold water, we put in a large enough bowl. When I choose the small leaves, I use them whole for salad. When using all the leaves, including the large leaves, I prefer to cut the spinach.

2. Cut the onion into larger pieces and add it to the bowl and slice the cucumbers and tomatoes over the spinach and onion leaves so that their juice drains over the first ones. When I prepare raw salad, I always put the chopped tomatoes last to allow the tomato juice to flavor the other ingredients.

3. Add a pinch of salt and a pinch of freshly ground pepper and leave for 2 minutes to harmonize and help extract the juices. Mix 3 tablespoons of oil with the juice of a lemon and mix with a fork to make an emulsion. Put the mixture over the salad and mix gently. I did this, I did not mix the salt and pepper with the lemon oil and juice, to allow them to & # 8211 salt and pepper & # 8211 to taste and flavor but not to be isolated, especially pepper, from to oil.

You can use spinach with cabbage & # 8211 I attached a photo with this combination as well - with radishes, carrots, boiled eggs and potatoes. Also, seasoned with salt and lemon juice, it can be used as a side dish next to a juicy steak or in tandem with bacon potatoes.


Video: Σπανάκι με υπέροχα μαυρομάτικα φασόλια! kritonas alexia (July 2022).


Comments:

  1. Maccallum

    Right on target :)

  2. Psamtic

    Many thanks for the information. Now I will know it.

  3. Joram

    Not worth it.

  4. Matro

    I am final, I am sorry, but, in my opinion, there is other way of the decision of a question.

  5. Rodd

    What necessary phrase... super, a brilliant idea

  6. Nephthys

    Just that is necessary. An interesting theme, I will participate. I know, that together we can come to a right answer.

  7. Laurentiu

    Most likely. Most likely.

  8. Dudek

    Cool ... great ...



Write a message