They will not harm your figure, and will not leave a feeling of heaviness in the stomach, delighting in this delicious taste.
As a dressing for each salad it is recommended to mix 100 g of natural yoghurt with a tablespoon of mustard, add 0.5 teaspoons of lemon juice, a pinch of ground pepper and salt to taste, informs Rus.Media.
The Chinese cabbage salad with chicken breast
Small head Chinese cabbage, 1 chicken breast, 2 fresh cucumber, 1 bell pepper, 1 jar of canned corn, parsley.
Preparation: the Chicken breast with salt and cover with a lid and leave to prepare in its own juices in the microwave for 10 minutes on medium power.
Thoroughly wash the vegetables, cabbage finely chop, put in a salad bowl. Pepper remove seeds, cut into strips, and cucumbers small slices.
The finished brisket to cool and cut across the grain thin slices. With corn, drain, finely chop the greens. Mix all ingredients and season.
Salad of green beans with egg
400 g green beans, 4 eggs, 1 clove of garlic, 2 tbsp olive oil, 1 fresh or frozen bell pepper red.
Cook hard-boiled eggs, peeled, cut into half-rings. Beans in a pot with boiling salted water and boil for 8 minutes, rinsed cold with water and allow to lie down in a colander. Pepper, cleaned, cut into strips.
Preheat a frying pan olive oil and fry it for 5-7 minutes, peppers and beans. Per minute until cooked add the chopped garlic.
To cool the vegetables, mix with egg and season.
Japanese salad with squid
4 carcasses frozen squid, 3 eggs, 200 g of marine marinated cabbage, 1 bunch green onions, 3 tablespoons of round rice.
Squid thawed, cleaned of films and viscera, lower in boiling salted water, after a minute turn off the heat, cover and leave for 10 minutes.
Cook rice in 2 cups of boiling water, then rinse and drain in a sieve and cool. Cook hard-boiled eggs, cut into cubes. Sea Kale and onions sliced into short segments.
Slice the cooled squid squares of 10 by 10 mm, is mixed with the other components to fill.