The subtle aroma of green onions pushes every cook to experiment. Not many people know that there are much more nutritional components in feathers than in the bulb itself. Recipes with green onions during spring vitamin deficiency will replenish the supply of vitamins. Fresh onion is the main helper in the fight against colds. Greens are used to prepare almost any dish.
Appetite appears after eating onions, and all this is due to digestive juices, which have a beneficial effect on the human body. Delicious dishes are obtained with the addition of fresh, or baked in the oven. Therefore, it is so useful to eat it regularly, enriching your body with useful elements.
Green salad is usually served raw, but it is delicious both from the grill and steamed in oil. In this dish, it adds crunch and goes well with other vegetables. The salad is wonderful as a light dinner or side dish.
In Japanese cuisine, unlike other national cuisines, much attention is paid to preserving the original appearance and taste of products. This is achieved due to the correct selection of spices and not too long time of heat treatment of products.
I offer you a very light summer salad. I was convinced that I shouldn’t have baked zucchini for a salad before, it turns out much tastier and healthier in its raw form. Everyone usually has all the ingredients at home.
This salad I tried in a Chinese restaurant, very simple and uncomplicated, but at the same time delicious. Sometimes I just eat it with bread. It is prepared in 15 minutes.
A simple, delicious, healthy salad made from fresh vegetables. Colorful vegetables improve our mood. In just 10 minutes, you will create a perfect salad for the whole family.
Good day! I present to you a very tasty, healthy, low-calorie and bright salad. The products blend well together. Now this salad will become permanent on my table!
