Nutritious and Maximum Vitamin Autumn Salads

Preparing with joy and reserve vitamins ahead.

Choose the most delicious recipe for seasonal vegetables. Preparing with joy and reserve vitamins ahead.

1. With red cabbage and peanut pesto

Mix the chopped red cabbage in a big bowl with a grade of 2 limes juice. Sung and pepper. Meanwhile, grind greens, most of the peanuts, ginger, garlic, oil and lime juice in a blender or kitchen combine to a pesto consistency. Mix carefully in a bowl of cabbage, movies, avocado and peanut pesto. Before serving, decorate the salad with spinach leaves and peanuts.

Ingredients:

½ red cabbage

Grated zest 2 limes

Juice 4 Limes

20 g of fresh coriander

10 g fresh mint

2 tablespoons of soy sauce

50 g of unsalted peanuts

2.5 cm grazing fresh ginger

1 crushed garlic clove

2 tablespoons of sesame oil

2 tablespoons peanut butter

Package 250 g boiled movies

1 small chili pepper pod

1 Ripe avocado

Spinach leaves for feeding

2. With baked eggplant and fresh greens

Plot eggplants for a fork. You can bake them in the oven or grill. To refill in a mortar, grind chili pepper, garlic and sugar to the state of pasta, then add soy sauce and lime juice. Swaw eggs. Clean eggplants from the peel, cut them on thin slots and put on a serving dish. Mix in a bowl with a refill in a bowl, then scatter the entire mixture of eggplants. Sprinkle salad with a crispy bow, cedar nuts and put the boiled eggs cut in half.

Ingredients:

2 large eggplants

1 red chili pepper

3 cloves garlic

2 tbsp. l. Sahara

2 tbsp. l. Soy Sauce.

Juice 1 Lyme.

2 medium eggs

Two handstounds of fresh mint leaves and coriander

2 tbsp. l. roast-shallot

3 tbsp. l. Salted peanut

Handful of cedar nuts

3. With a battery and baked beet

Cut vegetables slices. Mix them with olive oil, salt, pepper and send to the oven preheated to 200 ° C for 30-40 minutes. Mix all the ingredients for refueling. 10 minutes before the preparedness of vegetables, pour their half refueling. Remove vegetables, mix them in a bowl with lettuce leaves and the rest of the refueling. Before feeding, sprinkle salad Coriander and serve with lime slices.

Ingredients:

4 small bathata

4 Little beets

2 Red Lukovitsy

150 g of salad mix

Fresh Corimentra Leaves and Lime For Feed

For refueling:

2 tbsp. l. Paste Misho.

4 h. L. Wine vinegar

2 tbsp. l. Soy Sauce.

2 tbsp. l. Liquid Med.

4. With celery, curry and pear

Mix vinegar, mustard, curry powder, mayonnaise and yogurt in a big bowl. Add a sliced bow-shallot, salt and pinch of black pepper. Thoroughly beat everything. Cut celery and pear on thin strips with a match with a match. Finely torn cabbage. Mix sliced vegetables with refueling. Then add walnuts and rootes. Before feeding, decorate the salad of the handful of freshly carted parsley.

Ingredients:

1½ tbsp. l. Red wine vinegar

1½ h. L. Dijon mustard

2 teaspoons curry powder

6 tbsp. l. Homemade mayonnaise

6 tbsp. l. Natural yogurt

2 tbsp. l. small-sliced bow-shallot

200 g celery

2 ripe pears

300 g of red cabbage

2 Handstick Walnuts

3 tbsp. l. chopped marinated rootes

Several twigs Petrushki

5. With baked pumpkin, zucchi and couscous

Mix in a bowl chopped into pieces, rosemary, sugar and 1½ tablespoons of oil, generously sprinkled with sea salt and black pepper. Put on a baking sheet into one layer and bake for 20-25 minutes in the oven preheated to 200 ° C until the pumpkin becomes soft.

In the meantime, put the couscous to the Middle Size Bowl and add 200 ml of hot broth. Cover the lid and leave for 5 minutes. Lubricate zucchini slices by the remaining oil, salt, stick and fry in a frying pan on medium heat for 5 minutes on each side. Mix in a bowl chilled pumpkin, couscous, zucchini, arugula, pumpkin seeds, mint and soft cheese. In a separate cup, mix all ingredients for training. Place the salad immediately before serving.

Ingredients:

850 g pumpkins (better use nutmetic)

2 tsp finely chopped fresh rosemary leaves

½ CHL Sahara

2 tbsp. l. olive oil

125 g of Kuskus

700 ml of chicken or vegetable broth

300 g Kabachkov

50 g arugula

2 tbsp. l. Pumpkin Seeds

2 tbsp. l. Fresh mint leaves

100 g feta or goat cheese