Traditional recipes

Vegetable salad with mayonnaise

Vegetable salad with mayonnaise


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.

very good when you want to cook something fast

  • a bag of Mexican vegetable mix
  • an egg
  • oil
  • vegetate

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Vegetable salad with mayonnaise:

We boil the vegetables with water with vegeta. After they are cooked, we leave them to cool. From an egg we make mayonnaise that we mix with the chilled vegetables. And the food is ready. We serve them with chicken or whatever everyone wants.


Potato salad with mayonnaise

An easy-to-prepare and very delicious potato salad that I make quite often at festive meals.
(Edit. Dec. 2015: I came back with more recent pictures, the main one and the preparation method)

Ingredients for potato salad with mayonnaise
& # 8211 10 small or 5 large potatoes
& # 8211 5 pcs pickles
& # 8211 2-3 wall hangings
& # 8211 100 gr sweet corn
& # 8211 4 tablespoons mayonnaise
& # 8211 salt and pepper to taste

Boil the potatoes in their skins, peel and cut into thin slices.

We also cut the cucumbers and donuts into small pieces and mix them with the potatoes.

Add the corn and season with salt and pepper to taste.

Add mayonnaise and mix the whole composition well.
Place in a bowl and garnish on top according to your preferences.


Vegetable burger with mayonnaise

As we know, vegetables are an important source of vitamins and minerals and help us stay healthy in any season. Chef Bob challenged me to cook with vegetable mayonnaise sauce from Inedit, so I took the opportunity and made these delicious vegetable burgers with mayonnaise.

Inedit mayonnaise sauce is a product made from soy milk mixed with sunflower oil and natural lemon concentrate. It does not contain egg, so it can be used fasting or by those who follow a vegetarian diet, in salads, sandwiches, burgers, etc.

If you want, you can replace broccoli with the same amount of cauliflower or zucchini. Of course, the vegetable burger can be eaten as such, without buns, with a seasonal salad. Vegetable burgers can also be baked in the preheated oven at 180 ° C, sprinkled with a little olive oil, for about 7-8 minutes on each side.

So, I invite you to try them, they are wonderful!

Vegetable burger with mayonnaise - Ingredients 4 people

  • 400 g boiled potatoes (peeled after peeling and cooling)
  • 1 medium finely chopped boiled carrot
  • 100 g finely chopped boiled broccoli
  • 50 g boiled peas
  • 1 large fresh egg white
  • 25 g race parmesan
  • salt
  • 50-60 g breadcrumbs
  • 4 tablespoons Unpublished vegetable mayonnaise sauce
  • 4 hamburger buns
  • 4 large slices of tomato
  • 4 green salad leaves
  • 1 sliced ​​red onion

How to prepare vegetable burger with mayonnaise - VIDEO RECIPE


VEGETABLE MOSAIC SALAD WITH EGGS AND GELED MAYONNAISE

& # 8220Mosaic salad & # 8221 vegetable with eggs and gelled mayonnaise is a vegetable terrine, a kind of Russian salad (or beef salad) with vegetables, boiled eggs and gelled mayonnaise. It is a tasty appetizer, with a beautiful presentation both on the outside and in the section. It is a terrine prepared cold, without baking.

I prepared the recipe since last year, but I didn't get to post it. I'm glad I left in the draft the quantities of ingredients used, otherwise I would have had to redo the recipe for this vegetable mosaic salad with eggs and mayonnaise.

& # 8220Mosaic salad & # 8221 vegetable with eggs and gelled mayonnaise it is very easy to do. It can be one of the appetizers specially prepared for holidays or other events where you want to prepare a kind of Swedish buffet, with many appetizers that can be prepared cold and a few trays with festive salads.

Many people are afraid to prepare gelatin-based preparations, on the grounds that it could be cut. Gelatin in powder form is hydrated with a small amount of water. One sachet is enough for 250 ml of liquid. Hydrate with 30-40 ml of cold water from these 250 ml. If you fit in the quantities indicated, you will surely be able to gel whatever you try.

In the recipe below I used 30 g of gelatin for 300 g of mayonnaise, 100 g of sour cream and 250 ml of hot chicken soup and pre-cooked vegetables. The gelatin hardened perfectly in 24 hours and I was able to slice it like a terrine. You will see that I also put raw apples, but also pickled donuts.

In this vegetable mosaic salad with eggs and gelled mayonnaise you can use any vegetable you like, but the diversity will give good taste and beautiful appearance. For this reason I chose a bag of frozen vegetables in which I had red bell peppers, corn kernels, carrots, peas and green beans. I boiled the vegetables in salted water so that they were slightly softened. Do not overcook them because you will not want to eat a salad with mashed vegetables.

I leave below the list of ingredients and how to prepare step by step for Vegetable mosaic salad with eggs and gelled mayonnaise:

INGREDIENT:

400 g mixture of frozen vegetables

2 medium apples peeled and spine

3 small potatoes boiled in their skins

5 hard boiled eggs

250 ml chicken soup / vegetable soup

I boiled the potatoes in their skins, then I cleaned them and cut them into small cubes. I boiled the vegetables in the freezer bag, then drained them and let them cool. I mixed them with diced potatoes, peeled apples and shredded, chopped into small cubes and sprinkled with lamiae juice so that they do not oxidize, then I chopped 1/2 pickled donut. I put them all in a large bowl. In another bowl I put mayonnaise and sour cream and mixed them until smooth.

I put gelatin in a bowl to hydrate with 80 ml of cold chicken soup, and I put the rest of the soup on the fire to warm up slightly. I seasoned the vegetables with salt and pepper and mixed a little, then I added mayonnaise with sour cream. I peeled the eggs and covered the cake form with cling film.

I put hydrated gelatin in the heated soup, I put the pot back on the fire and let it heat up, without reaching the boiling point, then I let it cool a little, but not completely, because it strengthens the gelatin and needs to be reheated.

I poured the gelatin soup into the wire with one hand and mixed it with the other, so that the gelatin soup reached the whole composition. In the end I mixed lightly twice and went on to install the terrine.

I put half the amount of vegetables in the form, arranged boiled eggs, then covered with the rest of the salad. I leveled with a spatula, I slammed the table dish so that all the ingredients would stick together, then I put food foil over the salad and put it in the fridge for 24 hours.

Vegetable mosaic salad with eggs and gelled mayonnaise is cut nicely with a sharp knife, with a thin and long blade.

I hope you like the recipe and prepare it yourself.

You can also find simple and easy to prepare recipes on my YouTube channel. I invite you to subscribe.


Ingredients Eggplant salad with vegan mayonnaise

  • 1 kg. of well-ripened eggplant (to have a shiny skin and to be light and slightly fluffy)
  • 50 ml. of Simple soy milk Unpublished
  • 100 ml. vegetable oil (sunflower, rapeseed, etc.)
  • 1 teaspoon mustard tip
  • juice of 1/2 lemon
  • 1 small onion finely chopped or rather grated to taste ground white

Eggplant salad preparation with vegan mayonnaise

Baking and cleaning eggplant

1. Prick the eggplant with a knife or fork (to avoid accidents) and bake in direct contact with a very hot surface (grill, hob, etc.). They can also be perched on the embers, it is important to turn them on all sides after the peel burns, to bake evenly and to catch the pleasant, slightly smoky taste. Eggplants are ready after their inside becomes very soft. Here you can find it three ways to bake eggplant.

2. Once they are all cooked, peel the eggplant, preferably while they are hot. The easiest way to clean them is to scoop out the core from the shell with a spoon.

3. Here are the baked and cleaned eggplants, which I drained in a plastic sieve. It is important to drain the juice well, because it can be bitter and astringent, negatively affecting the taste of eggplant salad.

Fasting mayonnaise from soy milk

3. For fasting mayonnaise we will use simple soy milk from Inedit (50 ml), 100 ml. of oil, mustard and 1-2 tablespoons of freshly squeezed lemon juice. We also need a hand blender.

Let's face it, in addition to the simple soybean meal we used for mayonnaise, Inedit Food has other products that are absolutely delicious, with vanilla, strawberry flavor or honey and cereal, and even a very good vegetable mayonnaise.

4. In a narrow, narrow container (the ones that come with the blender) pour Simple unpublished soy milk and above it the oil, all at once. Put the blender in the bowl and leave it to the bottom. Turn on the blender when immersed in liquid and supported by the bottom of the bowl and mix for 1-2 minutes, until it begins to thicken. Slowly raise the blender to the surface, stirring constantly. Add the mustard, lemon juice, salt and white pepper to taste and mix again. The mayonnaise is ready, it has the taste and texture of an ordinary mayonnaise, in addition it does not contain eggs (raw, especially, in fact it does not have eggs at all: P).

Preparing the salad

5. Put the chopped eggplant in a bowl, add the grated or finely chopped onion and all the prepared vegan mayonnaise. Mix well and season the salad to taste, adding salt, white pepper and lemon juice.

6. Refrigerate the salad and serve as desired, as an appetizer or snack. It's wonderful with a good piece of homemade bread and some fresh tomatoes.


Vegetable salad

Daniela sent a wonderful recipe to our Contest: Vegetable Salad. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

ingredients

500 g mushrooms
2 black radishes
1/2 celery
2 carrots
salt
pepper
mayonnaise
3 tablespoons horseradish with mayonnaise

Method of preparation
We clean the mushrooms and boil them in salted water. Drain them well and let them cool. After they have cooled, we chop them finely. We peel the radishes and grate them, then we squeeze them very well. We clean the carrots, celery and grate them.
We make mayonnaise from an egg yolk, 1 tablespoon mustard and oil. In a bowl add horseradish with mayonnaise, mayonnaise and vegetables, add salt and pepper to taste and mix well.


Potato salad with mayonnaise

An easy to prepare and very delicious potato salad that I make quite often at festive meals.
(Edit. Dec. 2015: I came back with more recent pictures, the main one and the preparation method)

Ingredients for potato salad with mayonnaise
& # 8211 10 small or 5 large potatoes
& # 8211 5 pcs pickles
& # 8211 2-3 wall hangings
& # 8211 100 gr sweet corn
& # 8211 4 tablespoons mayonnaise
& # 8211 salt and pepper to taste

Boil the potatoes in their skins, peel and cut into thin slices.

We also cut the cucumbers and donuts into small pieces and mix them with the potatoes.

Add the corn and season with salt and pepper to taste.

Add mayonnaise and mix the whole composition well.
Place in a bowl and garnish on top according to your preferences.


Ingredients for the cauliflower salad recipe with mayonnaise

  • -1 kg cauliflower
  • -1 yolk
  • -1 head of garlic
  • -1 teaspoon of mustard
  • -1 small Greek yogurt
  • -300 ml oil
  • -salt

Method of preparation

We put a pot of water on the fire.

Add a tablespoon of salt. We unwrap the cauliflower in bunches. When the water boils, put it to boil and leave for about 7-8 minutes. We take it out of the water and let it cool in a strainer, to drain the excess water.
Peel the garlic, grind it and add it to a bowl together with the yolk and mustard. Mix well and gradually incorporate the oil and thus obtain mayonnaise. Put the yogurt on top and mix them well. Season with salt. Chop the cauliflower on a food processor or with a knife and add it over the mayonnaise. We mix well and we sit at the table to eat, because you can't resist what goodness it is.

The recipe and the pictures belong to Ionela Luminita Streza and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.


Vegetable salad with vegan mayonnaise

A colleague from my office recently asked me how I make vegan mayonnaise. The recipe is quite simple and in addition brings benefits to health and energy. The rule I follow when choosing the menu in a restaurant and especially when cooking at home, is given by the answer to the question: what else can I get good for my body besides stopping the feeling of hunger?

The answer it is given to me by the contribution of energy that I obtain through what I choose to eat. I know that in order to support my body's energy as well as my mental tone, nutrition has a special role. That's why I consider what I eat depending on the time of day (morning, lunch, evening), food compatibility, low complexity of the food (few ingredients and preferably in max. Three basic food categories), the thermal mode of preparation and of course your own pleasures and taste sensations.

The health benefits of sunflower seeds

For vegan mayonnaise, the basic ingredient is given by sunflower seeds . In addition to the generally recognized benefits of oilseeds, sunflower seeds have the property of being most easily absorbed by the body (which means low energy consumption for digestion) and are also an exceptional source of health and energy. Consumption of raw sunflower seeds effectively supports the body from a biochemical point of view (accelerates metabolism) and keeps us calm. For me, they are the ideal snack when I climb the mountain or in general, when I need a surplus of energy before a demanding physical activity.

I hope the following recipe will inspire you to make healthier choices!

Recipe for vegan mayonnaise

& # 8211 150 g sunflower seeds that are soaked overnight or for 8 hours

& # 8211 2 tablespoons mustard, preferably from organic ingredients. If you prefer satisfying challenges, mustard paste You can also prepare it at home, using: mustard flour (2 teaspoons) or ground mustard seeds, a tablespoon of oil, juice of half a lemon, a knife tip of turmeric and salt, 2 teaspoons of mustard seeds psyllium and, as the composition binds to the blender (waiting about 10 minutes due to psyllium seeds), add 4-5 tablespoons of water.

& # 8211 1 teaspoon turmenic powder

& # 8211 ½ teaspoon sea salt or rock

& # 8211 1 tablespoon olive oil

& # 8211 Water to blend well

I mix all the ingredients using a high power blender (800-1000w), adding a little water at the beginning. If you still need water, add until the composition becomes a creamy paste.

Recipe for vegetable salad with vegan mayonnaise

& # 8211 4 medium size potatoes

& # 8211 1 small celery root

& # 8211 1 small parsnip root

& # 8211 2 medium-sized carrots

& # 8211 150g fresh (or frozen) peas

& # 8211 4-5 pickled cucumbers

& # 8211 Optional, 1 gogosar murat in otet

& # 8211 Vegan mayonnaise, prepared according to the recipe given above

Boil the potatoes, celery, parsnips and carrots separately with an onion in enough water to contain them. Boil the peas separately. I take the vegetables out of the water (I put the onion aside) and let them drain. Chop the cooked vegetables (except peas) together with the donut and pickles.

Upon incorporation, use about half of the resulting mayonnaise, mixing it lightly with the finely chopped vegetables. I place the resulting composition in the bowls and then level it on the surface and cover with the rest of the mayonnaise. Decorate for inspiration.


Vegetable salad with mustard sauce

Last year Carmen posted a recipe for vegetable salad with mustard sauce and I tried it. I liked it so much that from now on it will not be missing from the pantry!
Vegetable salad with mustard sauce is a delicious salad for the pantry, to which you can add vegetables to taste. About 10 jars of 400 ml come out of the quantity below.

Try your recipe too vegetable salad with mustard sauce and you will prepare it every year.


Vegetable salad with vegan mayonnaise

A colleague from my office recently asked me how I make vegan mayonnaise. The recipe is quite simple and in addition brings benefits to health and energy. The rule I follow when choosing the menu in a restaurant and especially when cooking at home, is given by the answer to the question: what else can i get good for my body besides stopping the feeling of hunger?

The answer it is given to me by the contribution of energy that I obtain through what I choose to eat. I know that in order to support my body's energy as well as my mental tone, nutrition has a special role. That's why I consider what I eat depending on the time of day (morning, lunch, evening), food compatibility, low complexity of the food (few ingredients and preferably in max. Three basic food categories), the thermal mode of preparation and of course your own pleasures and taste sensations.

The health benefits of sunflower seeds

For vegan mayonnaise, the basic ingredient is given by sunflower seeds . In addition to the generally recognized benefits of oilseeds, sunflower seeds have the property of being most easily absorbed by the body (which means low energy consumption for digestion) and are also an exceptional source of health and energy. Consumption of raw sunflower seeds effectively supports the body from a biochemical point of view (accelerates metabolism) and keeps us calm. For me, they are the ideal snack when I climb the mountain or in general, when I need a surplus of energy before a demanding physical activity.

I hope the following recipe will inspire you to make healthier choices!

Recipe for vegan mayonnaise

& # 8211 150 g sunflower seeds that are soaked overnight or for 8 hours

& # 8211 2 tablespoons mustard, preferably from organic ingredients. If you prefer satisfying challenges, mustard paste You can also prepare it at home, using: mustard flour (2 teaspoons) or ground mustard seeds, a tablespoon of oil, juice of half a lemon, a knife tip of turmeric and salt, 2 teaspoons of mustard seeds psyllium and, as the composition binds to the blender (waiting about 10 minutes due to psyllium seeds), add 4-5 tablespoons of water.

& # 8211 1 teaspoon turmenic powder

& # 8211 ½ teaspoon sea salt or rock

& # 8211 1 tablespoon olive oil

& # 8211 Water to blend well

I mix all the ingredients using a high power blender (800-1000w), adding a little water at the beginning. If you still need water, add until the composition becomes a creamy paste.

Recipe for vegetable salad with vegan mayonnaise

& # 8211 4 medium size potatoes

& # 8211 1 small celery root

& # 8211 1 small parsnip root

& # 8211 2 medium-sized carrots

& # 8211 150g fresh (or frozen) peas

& # 8211 4-5 pickled cucumbers

& # 8211 Optional, 1 gogosar murat in otet

& # 8211 Vegan mayonnaise, prepared according to the recipe given above

Boil the potatoes, celery, parsnips and carrots separately with an onion in enough water to contain them. Boil the peas separately. I take the vegetables out of the water (I put the onion aside) and let them drain. Chop the cooked vegetables (except peas) together with the donut and pickles.

Upon incorporation, use about half of the resulting mayonnaise, mixing it lightly with the finely chopped vegetables. I place the resulting composition in the bowls and then level it on the surface and cover with the rest of the mayonnaise. Decorate for inspiration.


Video: Σαλάτα με τόνο ελαιόλαδου μαζί με λαχανικά και μαγιονέζα (July 2022).


Comments:

  1. Kadin

    Wonderful, very funny phrase

  2. Avner

    Unambiguously, the quick answer :)



Write a message