Hot salad: recipes with chicken, meat and vegetables. Hot salads Recipes warm

The tradition of making salads goes back to the time of the ancient Romans, who experimented with the compatibility of ingredients. Salads are usually divided into cold and warm. The latter can be considered full meals, since the basis for them is greens, which are mixed with hot (fried or baked).

Warm salad with mushrooms - a step by step recipe with a photo

A warm salad with mushrooms is good to serve not only as a prelude before dinner, but also separately. After all, it turns out a self-sufficient dish. Very satisfying.

At the same time, according to experts, champignons are low-calorie mushrooms. This means that the benefits of the salad will be triple: tasty, satisfying and safe for the figure!

Your mark:

Cooking time: 40 minutes

Quantity: 2 servings

Ingredients

• Champignons: 250 g
• Bow: 1 pc.
• Lemon: 1/2 pc.
• Hard cheese: 80-100 g
• Tomatoes: 2 pcs.
• Garlic: 1 clove
• Flour: 2 tbsp. l.
• Breadcrumbs: 2 tbsp. l.
• Salt, pepper, ground ginger: taste
• Vegetable and butter: 30 g each

Cooking instructions

Many cooks do not clean these mushrooms. But it’s not very pleasant to put them into business in this form, because in this version the skin is removed from them.



Then you need to cut the mushrooms. As you like, but keep in mind that they will still be boiled and fried. This means a significant decrease. Boil the mushrooms for a few minutes in salted and boiling water.



You can use any onion in the recipe: onion and shallot, more tender leek. After cleaning, if necessary, and washing it under running water, cutting it, send it to fry in oil (vegetable) in a pan.



By the time the onion turns golden, the mushrooms will be ready. Gently transfer them to the onion with a slotted spoon.



Season with salt. Mix the mass, do not be lazy.



Melt some butter in another bowl. If you love garlic, this is the place to be. You can clear it. Chop and mince the garlic.



Tomatoes, washed and finely chopped (without stalk), add to the garlic that has become transparent.



As soon as the tomatoes turn into tomato puree, mix them with flour and breadcrumbs.



And then, trying as it turns out, add pepper, ginger and salt. It would be nice, if there is, and paprika.



Combine mushrooms and tomato sauce without turning off the fire.



Now you can give the dish a slightly sour note with a drop of lemon juice. And again, do not forget to mix all the ingredients. Grate the cheese and sprinkle over the salad.



Cover the pan with a lid. Let the cheese bloom for a few minutes. Switch off the burner.



While all the ingredients are soaked and saturated with all sorts of juices, prepare the dill to decorate the salad. Oh, how fragrant it is, send it to the table!

warm chicken liver salad recipe

So that the chicken liver does not “get bored”, it can be used in the preparation of salads, which will be rich in substances and vitamins necessary for the body.

For cooking traditional dish you will need:

• chicken liver (5 pieces);
• bell pepper (3 pieces);
• garlic;
• spices;
• vinegar;
• lemon juice, which can be used as a dressing if desired;
• as well as any oil for frying meat.

Cooking

1. Roast the bell peppers wrapped individually in foil for 15 minutes.
2. Thoroughly clean the onion, cut into rings or half rings. Fill it with water so that it is completely submerged, add vinegar and leave to marinate.
3. At this time, take care of the chicken liver directly: you need to wash it, put it in a colander for a while. Cut it into small pieces.
4. Fry the liver pieces in a frying pan, greased with garlic, for 10 minutes.
5. Free the baked pepper from the foil, cut into strips.
6. Put the ingredients in a bowl and stir. Can be loaded upon request lemon juice.

Serve the warm chicken liver salad on lettuce-lined plates.

Chicken variant

This salad is perfect for a festive table or as a snack.

Ingredients:

• 1 piece chicken fillet;
• lettuce;
• oil: butter (1 tablespoon) and olive (2 tablespoons);
• dried herbs;
• spices;
• garlic - one clove is enough;
• onion - 1 piece;
• mushrooms - 100 grams;

For refueling salad will need:

• medium sized orange;
• garlic;
• natural yogurt;
• olive oil;
• balsamic vinegar;
• black pepper, ground;
• spices.

Cooking method

1. Cut the chicken fillet into strips of small thickness.
2. Mushrooms must be cleaned, cut into large pieces.
3. Peel the onion and cut into rings.
4. Pour one tablespoon of oil into a heated frying pan. Fry the fillet until golden brown. Then lay them out on a paper towel.
5. Pour another spoonful of oil into another preheated pan, add a tablespoon of butter, lightly fry the onion and peeled garlic clove.
6. We put mushrooms there, add the necessary spices, herbs to them. Stirring, fry for a couple of minutes.
7. For dressing, grind the clove with salt. Finely grate the orange zest, squeeze out a tablespoon of juice. Mix garlic with salt with yogurt, season with a tablespoon of olive oil, pour orange juice, pepper, stir.
8. Pour half the dressing over lettuce leaves, line the dish with them. Arrange the meat and mushrooms nicely on top.

Warm salad with chicken fillet - video recipe.

How to cook a salad with beef or veal

A warm salad with veal or beef is a gourmet dish that can become the main one on your table. It will require:

• veal or beef meat - 300 grams;
• lettuce leaves (arugula, for example) - up to 200 grams;
• cherry tomato - up to 150 grams;
• vinegar - half a teaspoon;
• butter;
• a tablespoon of soy sauce;
• a handful of sesame;
• spices.

Cooking

The salad must be prepared right before serving. To do this, 10 minutes before direct cooking, put the meat in the freezer - this is convenient for easy cutting.

1. The meat is first cut into slices, which are then cut into thin strips. Next, it must be marinated in soy sauce with one tablespoon of oil for literally 10 minutes.
2. Fry over high heat for five minutes with the remaining olive oil meat.
3. Salad is best served in portions. The procedure is as follows: first put lettuce leaves, and on top - slightly cooled meat, add tomatoes. You can pour the meat juice remaining after frying, sprinkle lightly with vinegar, add sesame seeds.

Can be served with red wine.

With tomatoes - a very tasty recipe

To prepare a warm salad with tomatoes, we use:

• several large tomatoes - 2-3 pcs.;
• olive oil - 2 tbsp. l. , you can use vegetable;
• lettuce leaves;
• greenery;
• spices (to taste).

What do we have to do:

1. First, cut the tomatoes into large slices, then lightly fry them in a pan with olive or vegetable oil for about 2 minutes. It is very desirable that the tomatoes be fleshy in order to prevent the tomatoes from being stewed in a pan. If such tomatoes are not available, then after cutting them, they should be dried on a towel or napkin so that excess moisture is gone.
2. We chop greens, lettuce leaves, add fried tomatoes to them, salt and pepper to taste.

Actually, this is the main recipe and, as you may have noticed, there are quite a few ingredients, which allows us to experiment with the composition of the salad.

For example, you can add sesame seeds, pickled or sautéed mushrooms, soy sauce or balsamic vinegar to give the dish new colors and emphasize the taste of tomatoes. You can also add grated cheese which, thanks to warm tomatoes, will melt and make the dish more tasty and unusual.

Warm eggplant salad

Ingredients based on 4 persons:

• small eggplants - 4 pcs.;
• spices (to taste);
• greenery;
• Bell pepper;
• tomato - 4 pcs.;
• oliya.

Step by step cooking warm eggplant salad

1. Wash eggplant, cut into cubes, pour boiling water over.
2. Cut peppers and tomatoes into small pieces.
3. Finely chop the onion, fry in olias.
4. Add eggplant to the onion, simmer until tender.
5. Everything should be put in a bowl, add tomatoes, finely chopped greens, garlic, spices.

Delicious warm salad with beans

If you want to surprise your guests or just please your family with an unusually tasty and healthy hearty meal, then this warm bean salad recipe is the perfect solution!

The following ingredients are required for cooking:

• half a glass of beans;
• 3 potatoes;
• pomegranate per pound;
• a handful of peeled walnuts;
• greenery;
• garlic;
• spices.

How to cook warm bean salad

1. Beans do not always need to be soaked - it all depends on the manufacturer. Boil it until cooked.
2. Fry walnuts in a pan without adding oil.
3. We clean the pomegranate, take out the grains, from half of which we squeeze the juice.
4. Potatoes must be boiled in their skins, then peeled, cut into medium pieces and put in a heated pan with oil.
5. Place the cooked potatoes in a bowl.
6. In a separate pan, fry the garlic in oil, add the resulting pomegranate juice, stirring constantly, bring to a boil and turn off. Add the beans to this mixture.
7. Grind the nuts, add greens to them. Mix everything with potatoes.
8. Decorate with pomegranate seeds before serving.

vegetable dish recipe

To prepare a delicious warm vegetable salad, you will need:

• 1 medium sized eggplant;
• a couple of bell peppers;
• half a medium bulb;
• a little suluguni cheese or the like;
• spices to taste;
• vinegar;
• oil (olive or vegetable).

Cooking:

1. Wash the pepper and carefully remove the core. Wash the eggplant, dry it and cut it into slices of medium thickness together with the peppers.
2. Fry eggplant slices on olias until tender. Leave covered with a lid to keep warm.
3. Peppers must be fried separately until soft.
4. Mix eggplant with pepper, add chopped onion. Season with spices and top with cheese.

Very simple recipe with cucumbers

This recipe includes the following ingredients:

• beef meat - 300 grams;
• 2 medium cucumbers;
• small bell pepper;
• a teaspoon of sesame seeds;
• a teaspoon of vinegar;
• bulb;
• spices - to taste;
• soy sauce.

How to cook warm cucumber salad

1. Cucumbers cut into strips, salt and pour vinegar.
2. Cut the beef into slices, heat the pan and fry.
3. A minute before the beef is ready, add the pepper, previously peeled and diced.
4. Throw chopped cucumbers into a colander, separate excess moisture.
5. Cut onion into rings.
6. Mix everything, pour soy sauce, add spices to taste, garlic, herbs. Sprinkle with sesame seeds when serving.

Cooking gourmet shrimp

For 1 serving you will need:

• shrimp (grade "Royal") - 10 pcs.;
• leaf salad;
• butter;
• cherry tomato - 5 pcs.;
• parmesan cheese;
• garlic (to taste and desire);
• vinegar;
• pine nut.

Cooking method warm shrimp salad

1. Pour boiling water over shrimp, peel after 5 minutes.
2. Add the garlic to the skillet heated with oil, leave for 1 minute. Next, add shrimp, fry for 5 minutes. Tomatoes are best cut into two halves. Roast the nuts in an empty, clean skillet.
3. Put all the ingredients on a dish, sprinkle with finely grated cheese on top. Then put the shrimp there, sprinkle with vinegar.

With cheese

For 4 servings of warm salad with cheese, we will need the following ingredients:

• lettuce leaves;
• cherry tomato - 200 grams;
• Adyghe cheese - 300 grams;
• green beans - 200 grams;
• olive oil;
• balsamic vinegar - half a teaspoon.

Cooking process lettuce:

1. Coarsely chop lettuce leaves.
2. Cut tomatoes in half.
3. Beans need to be boiled, then fried with olive oil in a pan.
4. Cheese cut into flat slices, stand in a clean empty frying pan until a blush appears.
5. Mix everything, sprinkle with vinegar and you can serve!

We watch a warm salad with cheese in the video.

How to make warm rice salad

For a refined and tender warm salad with rice, you will need:

• rice - 200 grams;
• chicken breast (on the bone) - 1 pc.;
• garlic - 2 teeth;
• carrots - a couple of pieces;
• onion - 2 pcs.;
• spices;
• greens (optional);
• vegetable oil.

Cooking includes the following steps:

1. We cut the meat from the bone, from which we cook the broth.
2. Put the meat into the boiling broth and cook for 5 minutes over high heat. To prevent the meat from exfoliating, it must be left to cool under a closed lid.
3. We boil rice according to the principle of cooking pasta - in this case, it will not stick together.
4. Fry the onion with carrots in oil.
5. Cut chicken meat into small pieces.
6. Chop greens and garlic.
7. We mix everything in a bowl, adding spices as desired.
8. You can decorate the salad with herbs.

Below is a recipe for a warm salad with rice and squid.

With zucchini

Ingredients:

• 1 medium-sized zucchini or zucchini;
• two regular-sized tomatoes;
• to prepare the sauce: dill, garlic, paprika, basil, vinegar;
• olive oil;
• 1 onion (you can take red for a beautiful effect);
• spices (to taste).

Cooking warm salad with zucchini:

1. Cut the zucchini into small pieces, coat with olive oil and fry in a pan.
2. We cut the top of the tomatoes, dip them in boiling water to remove the skin. We cut into cubes.
3. We cut the onion into rings.
4. For the sauce, chop the garlic with herbs, add a spoonful of vinegar and oil.
5. We put everything in a deep dish and let it brew a little.

Recipe with cabbage

Ingredients:

• kale - 400 grams;
• olive oil;
• spices (to taste);
• a tablespoon of vinegar;
• onion garlic;
• if desired, you can take cheese (Parmesan) - just a couple of spoons.

Cooking:

1. Fry the chopped onion in oil for just a few minutes, until a characteristic golden color appears.
2. Chop the garlic, add to the pan and fry until the smell appears (a couple of minutes).
3. Put cabbage leaves into a frying pan, pour wine vinegar, season and mix. Cook the leaves until soft under a closed lid.
4. Serve the salad warm with a little Parmesan on top.

Another original and not complicated warm salad can be prepared both for a celebration and for every day.

We are waiting for your comments and ratings - this is very important for us!

The peculiarity of hot salads is that they can be eaten after cooking. No need to wait until all the ingredients have cooled down and infused in the refrigerator. Most types of hot salads are very easy to prepare and contain the usual set of products, but first a little about their history.

The history of lettuce

Salads were invented by the Romans in an era of abundance, even before the birth of Christ. At Roman feasts, which could last for several days at that time, dishes were served with vegetables and herbs, richly seasoned with vinegar, salt, and honey.

A typical salad might have consisted of onions, herbs and lettuce seasoned with olive oil, honey and lemon. All this was served with a variety of meats.

The name of the salad is in no way associated with the vegetable of the same name, since the salad is one of the ingredients of the dish, from which it got its name.

Over time, salads become more diverse in composition. New products appeared, and the rules of etiquette and cooking changed over time. More actively salads began to cook in France. All kinds of foods were added, such as cheese, asparagus, fresh cucumbers and artichokes. Chefs began experimenting with adding root vegetables.

We looked for all sorts of recipes for new fillings. They began to grind in a mortar and add spices and fragrant herbs.

In the future, I liked to add not only fruits, but also meat components, as well as pickles and pickles. In the 19th century, eggs appeared in recipes. Just later, they will become the basis of many salads. The era of mayonnaise has begun.

Later, not only a variety of meat products, but also fruits, fish, canned beans, all kinds of fruits and root crops are added to the recipe. From a number of additional salads pass as a separate dish. For example, Mimosa or Festive will easily replace the main dishes on the table. In Russia, these dishes were a holiday and were a sign of chic. Later, from restaurants and cafes, they moved to the homes of the most ordinary citizens and were simplified and changed many times. Hot salads have begun to appear.

original recipes

There are many interesting recipes, which are the crown dishes of hostesses. Learning how to cook them is easy, and making them even easier.

For example, the recipe delicious dish with chicken, pineapple and rice. It will turn out appetizing and juicy. All products involved are in harmony with each other. For cooking you need:

• Rice - 200 g.
• Chicken meat - 250 g.
• Salted peanuts - 50 g.
• Sweet pepper - ½ part of the vegetable.
• Green peas - 100 g.
• Peanut butter - two tsp
• Salt.
• Olive oil - three tbsp. l.
• Lemon for dressing - ½ part.

From so bright and delicious salad all guests will be delighted. A great opportunity for the hostess to deliciously feed their household. For salad it is better to buy in the store long grain rice. Let's start cooking:

1. Boil rice. But be careful not to overcook it or it will stick together.
2. Soak the peas for a short time in hot water then rinse in a colander with water.
3. Brown the chicken pieces in a hot skillet. Salt and pepper.
4. Cut pineapple and pepper into small pieces.
5. Dressing: Lemon juice survive along with olive and peanut butter and mix together with salt and pepper.
6. Put pineapples, rice, chicken, peppers, peas into a beautiful salad bowl and mix everything with the filling.
7. Send pea pods there and sprinkle with salted peanuts.

Salad with shrimp

Such dishes are extremely popular. In any restaurant or cafe, there will always be several dishes on the menu. The composition contains shrimp, which are a source of iodine, calcium, protein, magnesium, sodium and are considered diet food.

Ingredients:

• Cheese - 50 g.
• King prawns - 450 g.
• Garlic - two cloves.
• Tomatoes - 400 g.
• Oil (vegetable) - 2.5 tbsp. l.
• Any green.
• Cedar nuts - 2-3 tbsp. l.
• Balsamic vinegar - 2 tbsp. l.
• soy sauce -1.5 tbsp. l.

Hot salad recipes that will decorate our table are winning our hearts more and more, and, most importantly, they are easy to prepare. For example, this salad is prepared like this:

1. Pour boiling water over the shrimp and leave for five to seven minutes. Then pour into a colander to drain all the water. Peel and remove the intestinal vein in the shrimp, cut into two halves.
2. Heat oil in a pan, add garlic. Fry literally thirty - forty seconds will be enough.
3. Put the shrimp in there.
4. Fry 4 minutes.
5. Roast the nuts in a clean skillet.
6. Put greens, pine nuts and tomatoes in a saucepan, grate cheese and put fragrant shrimps. Drizzle with vinegar and sauce.

Chicken with mushrooms

Another delicious one hot salad with chicken and mushrooms. A truly exquisite human creation. Fast, tasty and satisfying.

100 g bacon and one chicken breast cut into slices. Portobello (a type of champignon, but larger) - one hundred grams also coarsely chopped. Peel one onion and chop into half rings.

Sauté the chicken breast with the bacon in a skillet in olive oil and drain on a paper towel. In parallel, fry with 1 tablespoon of butter onion half rings along with a finely chopped garlic clove.

Send mushrooms there along with dry provencal herbs, one pinch is enough and the same amount of salt and fresh ground pepper.

For dressing, grind a pinch of salt and one clove of garlic and mix with the zest of one orange, grated. Squeeze literally 1 tbsp. l. juice and combine with 2 tbsp. l. yogurt (natural) 1 st. l. olive oil, the same balsamic vinegar, a pinch of pepper. Mix thoroughly and season our warm salad with this wonderful filling, and sprinkle with herbs on top to your taste. Hot salad with chicken and mushrooms is ready!

Any housewife will want to diversify her menu in the kitchen and prepare a salad of greens, chicken liver with mushrooms. Such a dish will be not only tasty, but also healthy.

You will need:

• champignons - 260-310 g;
• green salad - 200−250 g;
• liver - 450-500 g;
• one large onion;
• greens - 150 g;
• flour - 90-110 g;
• rye crackers - 100 g;
• lemon juice - 2.5-3 tbsp. spoons;
• salt, pepper - to taste.

Mushrooms can be taken frozen or canned in a jar, the taste will remain juicy.

Let's start with greens. wash the leaves fresh lettuce dry on a towel. Wash the mushrooms and chop coarsely, chop the onion preferably in half rings. In a frying pan, with the lid closed, fry everything together for five minutes. You can add a pinch of Provence dry herbs if desired. Then we act like this:

1. Roll the chicken liver in flour, salt and fry over medium heat in a frying pan with oil until a crust forms.
2. Put all the ingredients in a large salad bowl and make a dressing: mix soy sauce, pepper, salt, oil and lemon juice in a bowl. Mix everything well and season the salad.
3. Serve a salad to each guest. First put lettuce leaves on a plate, then liver and mushrooms with onions. Lay greens on top and pour over the sauce.
4. For decoration, use crackers or, if desired, grated Parmesan cheese.

Hot salads with meat

Such dishes are prepared immediately before serving. The aroma of a hot salad will enchant any gourmet and amaze guests.

When it comes to such a salad, the question immediately arises, which meat products added to salad? In fact, all types of meat are used: pork, lamb, beef, poultry, rabbit meat. The only wish is the juiciness and freshness of the product. Offal such as, for example, tongue, heart, liver will also make the salad invaluably tasty. The addition of bacon is also welcome.

A hot salad with meat requires the addition of sautéed ingredients, whether it be meat or vegetables such as carrots, zucchini, eggplant, and others.

Traditionally, beef is used for cooking. It is important to maintain softness and juiciness here. Therefore, chopped pieces of beef should be poured with freshly squeezed lemon juice and fried in a hot pan, so as to achieve a thin crispy crust. Then the juiciness of the meat will be fully ensured.

You can marinate a whole piece of beef for two hours. For the marinade, mix finely chopped garlic, soy sauce, grated ginger, salt, onion, mustard, your favorite herbs and herbs. After a while, you need to fry the meat in a whole piece and cut it directly after cooking.

Vegetables such as tomatoes, cabbage, cucumbers and all kinds of greens are ideal here. For dressing, lemon juice and soy sauce are the best.

Warm salads chicken is loved not only by adults, but also by children. Our hostesses love it when the whole family gathers at the same table. For such a case, there is a wonderful recipe.

To prepare a hot salad with chicken and vegetables, we need:

• chicken fillet - 1 pc.;
• onion - 1 pc.;
• eggplant - 2 pcs.;
• Bulgarian pepper - 5 pieces;
• tomatoes - 4 pieces;
• feta cheese - to taste;
• vinegar - 3 tbsp. l.;
• soy sauce - 3 tbsp. l.;
• oil - to taste;
• allspice;
• iodized salt.

Marinate the chicken fillet for 30 minutes in soy sauce. Cut the eggplant, salt and leave for about 30 minutes to get rid of bitterness. Onion, lightly fried with cubes bell pepper. Further:

The dish is ready!

With tongue and vegetables

Such a salad does not stagnate on the table and is prepared quickly, if you do not take into account the preparation of the ingredients. There are many cooking options: instead of a tongue, seafood, squid, meat are excellent. There would be a desire to cook.

We will need:

1. Pork tongue - 1 pc.
2. Carrot - 1.5-2 pcs.
3. Eggplant - 1 pc.
4. Garlic - 3 cloves.
5. Bulgarian pepper -1 pc.
6. Soy sauce - 4 tbsp. spoons.
7. Green onion - 50 g.
8. Vegetable oil.
9. Salt.
10. Allspice.

Chop all washed vegetables. Soaked in salted water for up to half an hour, fry eggplant for several minutes with carrots, then add onion and pepper.

Peel, pre-cooked tongue in salted water, and cut into thin strips, add to vegetables. Pour the sauce along with the garlic, passed through the garlic press, and mix everything thoroughly. Cut last green onion and add to vegetables.

Salad ready!

Delicious cold salads

Autumn and winter is the best time for warm salads, as our body needs more and more energy. It's getting colder outside, and recipes with seasonal vegetables are becoming more and more relevant.

For four servings we need:

• barley - 200 g;
• pumpkin - 800 g;
• parsley - 150 g;
• egg - 4 pieces;
• cranberries - 50 g;
• maple syrup - 3 tbsp. l.;
• oil - 4 tbsp. l.;
• table vinegar - 3 tbsp. l.;
• cinnamon - 1 teaspoon;
• parmesan - 50 grams;
• nutmeg - to taste;
• salt and a mixture of peppers - to taste.

Let's start cooking. Pour the washed barley groats with 400 ml of water and boil, and then, covered with a lid, cook until all the liquid has evaporated for about 40 minutes. Next steps:

1. Cut the pumpkin into slices, sprinkle with cinnamon on top and nutmeg. Drizzle with oil, pepper, salt to taste. Put in a preheated oven for thirty-five minutes until cooked.
2. In a separate bowl, stir together maple syrup, vinegar, remaining oil, pepper mixture and salt.
3. Cook eggs either poached or individually fried with fried eggs.
4. In a salad bowl, mix pumpkin, cranberries and parsley. Pour in the dressing.
5. Arrange the salad on plates in portions, put an egg on top, garnish with grated parmesan and greens at your discretion.

Of course, salads are considered the most useful and favorable of the numerous dishes for the health of the body, due to their rich content and variety of minerals and, of course, vitamins, not to mention all other useful substances.

Cook, create in your kitchens, come up with new recipes. Please not only your family and friends, but also everyone around you with new delicious recipes our favorite hot salads.

Attention, only TODAY!

Many nutritionists advise to adhere to an important rule of nutrition - eat meat only with vegetables. This is good for the stomach, and the use of such dietary meat will be a pleasant change to weight loss recipes. The combination of meat and vegetables may be different. Beef can be boiled, stewed or baked in the oven. Since it is useful to use it in any form. Such a dish can be eaten by people of any denomination who are not allowed to eat pork.

In the article, we will consider several interesting recipes for preparing a warm salad with beef and vegetables. You can try to cook each dish in turn, or you can choose the one you are interested in according to its components.

Beef with bell pepper and Chinese cabbage

To prepare such a warm salad with beef and vegetables you will need:

• 200 grams of meat;
• 1 red bell pepper;
• two fresh cucumbers;
• a little chopped Chinese cabbage;
• sesame seeds;
• 1 pod of hot pepper.

For dressing - vegetable oil, soy sauce, a teaspoon of honey, lemon or lime juice, garlic - 3 cloves, ginger root.

First, to prepare a warm salad with beef and vegetables, you need to finely chop the meat and marinate it in the filling. To do this, mix vegetable oil, lemon or lime juice, soy sauce, chopped garlic cloves, finely grated peeled ginger root and honey. The meat is poured so that it completely covers it. Then the marinade with meat is set aside in a cold place for at least two hours.

salad preparation

Before you start cooking meat, you need to cut all the vegetables in advance. Chinese cabbage and bell pepper cut into thin strips. Fresh cucumbers cut into circles. Seeds are removed from chili peppers before use to remove the most pungent part of the vegetable. Only then cut into thin slices. If you don't love spicy dishes, then this product can be excluded. As you can see, all the vegetables in the salad are cut raw so that they retain all their vitamins.

The meat is taken out of the refrigerator and carefully cleaned of pieces of ginger and garlic. Then it goes to a heated frying pan. It is no longer necessary to pour vegetable oil, since it was present in the marinade and the meat was soaked with it anyway. After frying the beef for a warm salad with vegetables, put it in a salad bowl with the rest of the ingredients. You can mix the ingredients, or you can leave the meat on top. At the very end of cooking, the salad is sprinkled with sesame seeds, previously slightly fried in a dry frying pan.

Beef with pickled cucumbers

For such a recipe for a warm salad with beef and vegetables, the meat will have to be boiled in salted water, after cutting off all the films, veins and fatty places. Onions are pickled separately in a small container. For the marinade, you need to take 1 tsp. vinegar essence and dilute it with water, sprinkle salt and black pepper to taste. After cutting the onion into rings or half rings, put everything in the marinade and set aside for a while. It can only be used after half an hour.

Mixing the ingredients

boiled beef cut into strips and poured into a large salad bowl. Three medium-sized pickled cucumbers are prepared and also cut into strips. Add pickled onions.

Before preparing a warm salad with beef and vegetables, you need to think about the sauce. You can simply buy ready-made light ketchup or tomato sauce, or you can make it yourself by stewing peeled tomatoes and adding garlic or pepper and salt to taste. Then the salad is poured with sauce and mixed. The dish is served warm. You can sprinkle fresh herbs, finely chopped, on top.

Beef with cherry tomatoes

For such a warm salad with beef and vegetables, the composition of the products is as follows:

• 500 grams of beef tenderloin;
• several fresh cucumbers;
• a dozen small cherry tomatoes, you can use half red, half yellow, then the dish will look brighter;
• two red onions (they are not as hot as white ones);
• half a lemon or lime;
• greens - cilantro and basil (those who love arugula can add their favorite herbs);
• 2 tsp Dijon mustard;
• salt, black pepper to taste.

Cooking methods

Such a salad can be prepared on vacation in the country, where there is a grill. It is best to grill the meat before slicing. But if you don’t have such an opportunity, don’t worry, beef tenderloin can also be cooked in the oven, first you need to cover the baking sheet with foil and grease the sheet with vegetable oil. The meat is placed in an already heated oven, then you can reduce the baking temperature to 170 degrees. The main thing is that the beef should not be overdried. After the meat is baked, it is set aside so that the beef cools down a bit and can be chopped.

While this process is going on, you can cook the vegetables. Everything is used fresh. Onions are cut into half rings, cucumbers - into thin slices, it is better to divide cherry tomatoes in half or into quarters. The greens are finely chopped with a knife. Arugula does not require additional processing. It can be put directly from the store package. It is sold already washed and dried.

Then the meat is cut into small strips and added to the salad with the prepared vegetables. Everything is poured with sauce - olive oil is mixed with mustard, salt and pepper, at the end squeeze the juice from half a lime or lemon.

Beef with eggplant

Eggplant is a vegetable that can brighten up the taste of any dish. Warm salad with beef and vegetables (photos are in the article) is easy to prepare, as the ingredients are quite simple and are in every home.

You need to take one eggplant, bell pepper, one juicy carrot, fresh cilantro, one onion, lemon, green onion, mayonnaise for dressing, but who does not like it, can use vegetable or olive oil. And of course, salt and pepper.

Before frying, it is best to marinate beef using lemon juice and spices. You also need to cook eggplant in advance. In order for this vegetable to give all its bitterness, it must be cut into pieces and poured with cold, slightly salted water and let stand for a while. Then drain the water and fry the pieces in a heated pan.

Separately, sauté carrots, cut into strips, with the addition of bell peppers and onions, cut into half rings. The meat and vegetables are then mixed together. Add either mayonnaise or vegetable oil. Fall asleep salad before serving finely chopped greens. You can supplement the salad with pine nuts fried in a dry frying pan.

In the article you can choose for yourself a recipe for a warm salad with beef and vegetables with a photo and a detailed description of the preparation. This dish can be prepared at any time of the year using seasonal vegetables and herbs. After reading the description, you can add your favorite vegetables and herbs to the salad, from this taste qualities it will only get better. Bon Appetit!

Ingredients:

• Chicken fillet - 0.5 kg.
• Potatoes - 2 pcs.
• Eggs - 2 pcs.
• Mushrooms - 100 grams.
• Onion - 1 pc.
• Cheese - 250 grams.
• Vegetable oil.
• Mayonnaise.
• Salt.

Who's hotter?

If you haven't tried a hot salad yet, then don't waste your time and go to the kitchen and try one of the many recipes. Such dishes are easy to prepare, they are tasty and light, and you can eat them immediately, without waiting for the appetizer to cool completely.

Hot or warm salads are perfect for the cold season, they are best served for lunch or dinner, because such appetizers satisfy hunger well and may well replace one of the main dishes.

Interestingly, recipes for hot salads have been known to people since ancient times; even the ancient Romans ate a mixture of fresh vegetables and herbs seasoned with warmed honey and spices. A new wave of popularity of warm appetizers arose during the Renaissance, Europeans began to add greens, cheese, seafood, and meat to dishes.

In the expanses of the former USSR, hot salads were very popular, and their recipes were familiar to every housewife, most often they were prepared from boiled potatoes, liver, fried onions with carrots, and fish. Such snacks and salads could replace a hot dish on the festive table and always caused culinary delight among guests.

Today there are many original recipes with photos, with which you can prepare new hot salads every time, choosing ingredients for every taste: liver and chicken, meat and fish, fresh or canned vegetables, fruits, cheese and greens, mushrooms and legumes, rice and pasta.

By the way, dishes such as hot salads are rarely seasoned with mayonnaise, preferring vegetable or butter, often the same one used to sauté the main ingredients. Photos will help to effectively arrange a hot salad if you plan to serve it on the festive table, and it is best to lay out the appetizer in portions.

Separately, it is worth mentioning salads with hot smoked fish, which can be consumed both warm and cold. The basis of such snacks can be smoked mackerel, salmon, cod, which go well with lettuce leaves, boiled potatoes, tomatoes, fruits (especially citrus fruits), pickles and mushrooms, green peas, etc.

As a dressing, both mayonnaise and sour cream or oil-vinegar dressing are suitable. Salad with smoked fish(hot smoked) suitable for both holiday table as well as every day.

A hot salad of fish, meat, vegetables can be prepared without problems even by inexperienced housewives, and the result will delight all households.

Cooking

Hot chicken salads will appeal to everyone without exception, they are easy to prepare, and the taste is amazing. In addition, the dish is hearty and nutritious. Hot salad with chicken, potatoes and mushrooms will fit perfectly into holiday menu. You can take any mushrooms: champignons will make the taste of the dish more tender, and forest ones will add a unique aroma.

1. Boil the chicken fillet until tender, dropping it into boiling salted water. Cool without removing from the broth.
2. Boil the potatoes in their skins, cool and remove the skin.
3. Hard boil eggs, cool and peel.
4. All cut into cubes of the same size.
5. Chop the onion and fry until golden brown.
6. Rinse the mushrooms, cut in a convenient way and fry in the same pan, adding oil, salt for 2 minutes before the end.
7. Grind the cheese on a coarse grater.
8. In a deep glass salad bowl or baking dish (preferably rectangular), lay out the future hot salad in layers: potatoes, 1/2 chicken fillet, onion, fried mushrooms leftover chicken, eggs and cheese. All layers, except the last one, are well smeared with mayonnaise, if necessary, add salt.
9. Place the container with the salad in the oven, preheated to 150C for about 15 minutes. When the cheese is melted, the dish is ready, you can take it out and serve immediately, decorating with sprigs of fresh herbs.

Options

Hot salads, as you can see from the photo, rarely include a large number of ingredients, and it is not necessary to cook them with meat. Vegetarians will love the warm appetizer of potatoes with mushrooms and beans.

1. Potatoes need to be cut into circles and baked in the oven, rubbed with salt and spices to taste.
2. Fry the mushrooms together with onions, sauté the carrots separately, mix everything, adding a jar canned beans and heat it up in a skillet.
3. Put baked potatoes in a salad bowl, mushroom mass on top of it, sprinkle with chopped herbs and serve immediately.

To prepare hot fish salads, you will need 2-3 cans of any canned food in oil (mash with a fork), several large onions (cut into half rings and fry in oil), chopped boiled eggs and boiled rice. Mix all the ingredients, add chopped parsley and warmed vegetable oil. This salad can be made from hot-smoked fish, not canned food, it will only taste better, in this case, you can add a little soy sauce to the dressing.

Salad with hot smoked fish will go with a bang, and cooking it is easy. For example, you can do potato salad from hot-smoked cod, which is popular with the Scandinavian peoples.

1. You need to boil potatoes with carrots, peel them and cut them into cubes.
2. Remove the pits from the cod and chop into large pieces.
3. Combine everything, add chopped lettuce leaves, pickles with green peas, season with mayonnaise.
4. You can add a little horseradish and vinegar to mayonnaise to make the salad more spicy.

Any hot salad prepared according to the chosen recipe with a photo can be effectively decorated with boiled eggs, carrots, beets, cutting out flowers from them, as well as sprigs of fresh herbs, slices of tomatoes or fruits.

From salmon, beef, chicken and even pumpkin, you can cook original and very satisfying warm salads that will diversify your daily menu.

Warm salads with meat

gordonramsay.com

Ingredients

• 2 beef fillets, 200–250 g each;
• sea ​​salt - to taste;
• a little olive oil;
• 2 carrots;
• 6 radishes;
• 1 small cucumber;
• 1 small onion;
• 200 g cherry tomatoes;
• ½ bunch of mint;
• 3 stalks of green onions;
• 1 bunch of lettuce leaves;
• 1 clove of garlic;
• 1 chili pepper;
• 2 teaspoons of cane sugar;
• 2-3 tablespoons of soy sauce;
• 1 lime;
• a handful of peeled peanuts.

Cooking

Rub the fillets with salt and pepper. Heat the olive oil in a frying pan and fry the meat over high heat for 2-3 minutes on each side. You should end up with a medium rare steak.

Using a vegetable cutter, cut the carrots into thin slices. Cut the radish and cucumber into thin circles, and the onion into half rings. Cut the cherry in half. Chop mint leaves, green onion and lettuce. Mix all these ingredients.

Pound chopped garlic and chili in a mortar, salting them a little. Mix them with sugar, soy sauce and lime juice. Pour this dressing over the vegetables and mix well. Leave some dressing.

Cut the steaks diagonally into thin slices. Toast the nuts in a dry frying pan with a pinch of salt. Then chop the peanuts into large pieces.

Lay the meat on vegetable salad, sprinkle with chopped nuts and drizzle with remaining dressing.

bbcgoodfood.com

Ingredients

• 200 g chicken liver;
• ½ tablespoon of olive oil;
• ½ teaspoon dried rosemary;
• 140 g of green beans;
• 1 bunch of lettuce leaves;
• 100 g watercress;
• 3 tablespoons of balsamic vinegar.

Cooking

cut into chicken liver into small pieces, drizzle with olive oil and sprinkle with rosemary. on high heat for 5-6 minutes, until it becomes dark brown.

Lower green beans in boiling water for 3 minutes, then drain in a colander and let it cool slightly. Arrange the beans, chopped lettuce, and watercress on a platter. Pour vinegar into the pan with the liver, mix and put it on top of the greens.

taste.com.au

Ingredients

• 600 g pumpkin;
• 400 g broccoli;
• 4 tablespoons of olive oil;
• a few sprigs of thyme;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 4 chicken breasts;
• 2 cloves of garlic;
• 200 g of champignons;
• a handful of walnuts;
• ¼ fork red cabbage;
• 1 tablespoon of grain mustard;
• 1 teaspoon of sugar.

Cooking

Remove the seeds and cut into 3 cm thick pieces. Divide the broccoli into florets. Place pumpkin and broccoli on a baking sheet lined with parchment paper. Drizzle with a tablespoon of olive oil, sprinkle with chopped thyme leaves, salt and pepper. Place the tray in a preheated oven at 200°C for 25 minutes. The pumpkin should soften and the broccoli should brown slightly.

Meanwhile, toss the chicken with minced garlic, thyme leaves and a tablespoon of olive oil. Salt and pepper to taste. Grill the chicken in a skillet over medium heat for 5 minutes on each side. The breasts should be well cooked. Place them on a plate and cover with foil for 5 minutes. Then cut the chicken into thin pieces.

Cut the mushrooms in half and fry them over high heat for 5 minutes. Then roast the nuts and chop them.

Mix mushrooms, chopped cabbage, broccoli, pumpkin and nuts. Arrange the ingredients on a salad platter and place the chicken pieces on top. Mix remaining oil, vinegar, mustard, sugar and salt. Drizzle this dressing over salad and garnish with thyme leaves.

bonappetit.com

Ingredients

• 4 large red or orange peppers;
• 8 tablespoons of olive oil;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• ½ small red onion;
• 2 cloves of garlic;
• 2 tablespoons red wine vinegar;
• ¼ teaspoon ground chili pepper;
• ½ loaf of rye bread;
• a few thin slices of salami;
• 100 g mozzarella.

Cooking

Place the peppers on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Place in an oven preheated to 200 ° C and bake for 10-12 minutes, turning occasionally. The peppers should be browned on all sides. Lay them out and cover with foil for 15 minutes.

Then peel the peppers, remove the seeds from them and cut into strips 2 cm long. Mix the peppers, thinly sliced ​​onions, minced garlic, vinegar, chili, half the chopped oregano leaves and drizzle with 4 tablespoons of olive oil.

Cut the bread into small pieces, drizzle with the remaining butter and stir to combine. Bake in preheated oven, turning occasionally, 8-10 minutes until crispy.

Stir in vegetables, bread and salami. Arrange the salad on a platter, top with the sliced ​​mozzarella and garnish with oregano leaves.

Warm salads with fish and seafood

jamieoliver.com

Ingredients

• 1 lemon;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 400 g fish fillet(for example, tuna or mackerel);
• a few sprigs of fresh oregano;
• 8 small tomatoes;
• 2 small onions;
• several sprigs of dill;
• 2 tablespoons of balsamic vinegar;
• 1 chili pepper - optional

Cooking

Mix together a tablespoon of olive oil, the juice of half a lemon, and a pinch each of salt and pepper. Pour this mixture over the fish and sprinkle with chopped oregano leaves.

Fry the fillet on the grill or in a pan. If the fillet is thin, then the cooking process will take only a couple of minutes. It's okay if the fish breaks apart when frying. For the salad, you will still need to cut the fillet into small pieces.

Cut the tomatoes into thin slices. Arrange them on a salad plate and season with salt and pepper.

Cut the onion into thin half rings. Place the onion in a bowl and add the olive oil, the juice of half a lemon, salt and pepper. Stir and put the onion on the tomatoes.

Divide the fish into small pieces with your hands and place on the onion. Sprinkle the salad with chopped dill, drizzle with vinegar and, if desired, garnish with chili sliced ​​into small, thin strips.

jamieoliver.com

Ingredients

• 20 small peeled shrimp;
• 6 tablespoons of sunflower oil;
• 2 limes;
• 1 heaping tablespoon of grated fresh ginger
• 10 small zucchini;
• 2 chili peppers;
• a few sprigs of cilantro;
• a few sprigs of mint;
• 2 tablespoons of soy sauce.

Cooking

Make a shallow cut on the back of each shrimp and remove the intestines. So the dish will not be bitter. Pour oil into a preheated pan, put the shrimp, add the zest and juice of one, as well as ginger. Fry the shrimp for 2 minutes until they are light golden in color.

Cut the zucchini into thin slices diagonally and place in a salad bowl. Add to them fried shrimps, second lime juice, crushed chili and cilantro and mint leaves.

Pour the soy sauce over the salad and mix well.

jamieoliver.com

Ingredients

• 240 g salmon fillet;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 6 tablespoons of olive oil;
• 200 g of small potatoes;
• 100 g of green beans;
• 2 large eggs;
• 1 clove of garlic;
• 1 lemon;
• a bunch of lettuce leaves;
• a handful of olives;
• 4 small tomatoes

Cooking

Rub the salmon fillet with salt and pepper. Pour 3 tablespoons of olive oil into the pan and lay the fillets skin side down. Cook for 4 minutes, flip over and cook for another 2 minutes.

Cut the potatoes in half and along with the beans. Place eggs in boiling water for 6 minutes. Then peel the hard-boiled eggs and cut into 4 pieces.

For dressing, combine minced garlic in a bowl with remaining olive oil, lemon juice, mustard, and a pinch of salt and pepper.

Add lettuce, potatoes, beans and olives to the dressing. Cut the tomatoes lengthwise into 4 slices, put in a bowl and mix.

Arrange salad on plates. Top with eggs and sliced ​​salmon fillet.

Warm salads with vegetables

jamieoliver.com

Ingredients

• 400 g canned chickpeas;
• 1 onion;
• ½ bunch of parsley;
• 1 lemon;
• ½ tablespoon paprika;
• ½ tablespoon of ground cumin;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 7 tablespoons of olive oil;
• 1 tablespoon of liquid honey;
• 1 tablespoon of adjika;
• 4 small eggplants;
• 3 zucchini;
• 2 tomatoes;
• 2 red onions;
• 2 green peppers;
• 2 red peppers;
• 2 medium thin cakes.

Cooking

Drain liquid from chickpeas, transfer to a bowl and mash with a fork. Add thinly sliced ​​onion and chopped parsley leaves. Drizzle with lemon juice, season with paprika, cumin, salt and pepper. Add 5 tablespoons of olive oil and mix well.

Heat the honey and mix it in a separate bowl with adjika. Cut the eggplant lengthwise into several pieces, zucchini and tomatoes into thin circles, and onions into thin half rings. Remove the seeds from the peppers and cut the flesh into strips.

Brown the vegetables on the grill or in a skillet with the remaining olive oil, turning occasionally. Vegetables should soften. Salt them to taste while frying.

Remove all vegetables from skillet, except eggplant. Pour them with a mixture of honey and adjika and cook for another 3 minutes. The eggplant should be slightly browned.

Cut the tortillas in half and lightly toast. Before serving, spread the chickpeas and vegetables on the tortillas.

taste.com.au

Ingredients

• 2 small red onions;
• 16 small potatoes;
• 2 tablespoons of olive oil;
• 10 small beets;
• 5 small carrots;
• 3 medium zucchini;
• ¼ cup sour cream;
• 1 lime;
• 1 teaspoon Dijon mustard;
• a few sprigs of fresh basil

Cooking

Lay onion sliced ​​in half rings and potatoes cut in half on a baking sheet. Pour in oil and stir. Wrap each beetroot in foil and place on a baking sheet. Put the vegetables in an oven preheated to 200 ° C for 1 hour.

Then add whole carrots and sliced ​​zucchini to the vegetables. Drizzle with olive oil and roast the vegetables for another 20 minutes, until softened and browned. Remove the foil from the beets, peel them and cut them in half lengthwise. Then mix all the vegetables in a large bowl.

Combine sour cream, a tablespoon of lime, mustard and chopped basil leaves. Divide salad among bowls and top with lime dressing.