A step-by-step recipe for a vegetable salad with cheese and eggs: features of the preparation of a universal snack. Video recipes.
Vegetable salad with cheese and eggs is the easiest recipe to make. There is nothing special here: boil eggs in advance, chop vegetables with cheese and season everything with sauce. In order not to eat the same salad every day, you can take any fresh vegetables. Cheese, depending on the variety, gives tenderness and piquancy, and sometimes pungency. Therefore, you can also experiment with it. It is worth connecting imagination, inspecting the stocks of food in the refrigerator that is at hand, and the idea of a salad will instantly arise.
The recipe contains two servings. Therefore, you calculate the amount of food by the number of eaters, adjusting the amount of food. Chopped garlic can be added to the dressing, it will give a slight pungency. Vegetable oil will replace unsweetened natural yogurt or low-fat sour cream.
A delicious, nutritious and hearty dish, perfect for breakfast, lunch and dinner. It can be served with potatoes and rice. In its own form, it is suitable for dinner for those who have arranged fasting days or want to lose extra pounds. The salad is suitable not only for a family, but also for a festive table.
See also how to make chicken liver vegetable salad.
- Caloric content per 100 g - 125 kcal.
- Servings - 2
- Cooking time - 15 minutes, plus time for boiling eggs
Ingredients:
- Young white cabbage - 300 g
- Cucumbers - 1 pc.
- Soy sauce - 1 tablespoon
- Grain French mustard - 1 tsp
- Salt - 0.5 tsp or to taste
- Spinach - 3 bunches with roots
- Eggs - 2 pcs.
- Vegetable oil - 3 tablespoons
- Hard cheese - 100 g
- Radish - 4-5 pcs.
Step by step cooking vegetable salad with cheese and eggs, recipe with photo:
1. Wash white cabbage under running water and dry with a paper towel. Chop into thin strips with a sharp knife and send to a bowl. It is not necessary to salt and wrinkle it with your hands, because a young head of cabbage is already quite juicy.
2. Cut spinach leaves from the spine, wash under running water and dry with a paper towel. Cut them into 2-3 pieces depending on the size and send them to the cabbage.
3. Wash the cucumbers, dry with a paper towel, cut off the ends on both sides and cut into thin quarter rings.
4. Wash the radishes and dry them with a cotton towel. Cut off the stem and slice like cucumbers: thin quarter rings. Place all vegetables in a bowl.
5. Prepare the dressing. Combine vegetable oil with mustard and soy sauce. Stir the sauce with a small whisk or fork until smooth.
6. Season vegetables with salt and sauce and stir.
7. Divide the vegetable salad into serving bowls.
8. Cut the cheese into thin slices and spread over the salad, or grate it on a coarse grater and sprinkle on the dish.
9. Pre-boil the eggs hard-boiled, about 8 minutes and cool in ice water. How to do it correctly, you will read in a step-by-step recipe with a photo published on the site. To do this, use the search string. Then peel the eggs, cut into slices and spread over the salad.
Sprinkle the finished vegetable salad with cheese and eggs with sesame seeds if desired and serve.
See also a video recipe on how to cook a vegetable salad with cheese and eggs.
