Best Food Recipes 2023 Step by Step with Pictures
Lettuce is a precocious crop and it is often the first to appear on the table. According to the terms of consumer ripeness, salads are divided into spring, summer and autumn. Farmers breed mainly four types of salads: leafy, cabbage, romaine and asparagus.
Lettuce is one of the most popular green plants, which is especially appreciated in spring, when the diet lacks vitamins and minerals.
Salad is a delicious dietary vegetable and a mandatory component of the most exquisite dishes of European cuisine. It has a low calorie content and is rich in minerals and vitamins.
Lettuce leaves and heads are usually consumed fresh to prepare various salads mixed with other vegetable crops (cucumbers, tomatoes) or as an independent dish.
Chopped fresh lettuce leaves are seasoned with vegetable oil, mustard, garlic or onion, salt, lemon juice, vinegar, finely chopped dill, parsley, celery, chervil are added to taste. The salad is also used to prepare the first dishes (soup-puree) boiled cabbage. Salad is also used in stewed and fried form. Lettuce leaves are eaten before the plant forms a stem, as they subsequently become bitter.
Seed (cultural) lettuce is cultivated mainly for nutrition. Latex (lactucarium) is obtained from the stems. The seeds contain good quality oil. For nutrition, young leaves of leafy varieties, heads (cabbage and romaine lettuce), thickened stem (asparagus salads) are used until the flower stem appears.
Lettuce leaves are an ideal component of simple and delicious vegetable salads, products for which do not require heat treatment. And they also make cute snacks in the form of tubes, rolls, slices, bags, envelopes.
Lettuce leaves remain one of the most interesting ingredients in cooking in general. Firstly, because of its appearance, brightness. Secondly, because of the benefits and taste. You can put any cold snacks, ready-made salads on them. And outwardly it will look more beautiful. They can also be added to any snacks and salads, thereby saturating the dish with vitamins and fiber.
The simplest, fastest vitamin salad consists of: leaves, boiled eggs, green onions and mayonnaise. All this is chopped and mixed. It is served as a snack or as a spread on bread. It can be used as a filling for pita bread rolls. The combination of green salad leaves and red fish is very interesting, many advise to try it.
The salad is very tasty. Toasted pumpkin seeds add flavor and structure. The salad is good with nuts, but the seeds are also pleasing with the price. Tortillas can be replaced with breadcrumbs, and chicken breast can be removed from the salad altogether, it will also be very tasty. It will be good to add lemon juice to the salad dressing.
It is known that red bell pepper contains much more vitamin C than lemon or orange. On the eve of spring, when the body lacks vitamins, I suggest you try this salad, the main ingredient of which is pepper. In addition, it contains lemon zest, which is an additional source of vitamins and a rich, juicy taste. To make the lemon evenly grated on a grater, I suggest pre-freezing it in the freezer.
I love salads, which you can have dinner with, and it’s easy to serve on a festive table. This salad is exactly like that! Hearty, delicious, juicy. With spring greens. A delicate baked ham gives piquancy. Sliced, seasoned, sprinkled with cheese – and beauty! I think you definitely won’t regret making this salad.
