Autumn salads. Autumn salad with cabbage for the winter and other delicious recipes for winter preparations

Autumn salad for winter has many different variations. Skillful housewives do not always blindly follow traditions, but try unusual and new options.

Autumn salads can be prepared not only with sterilization, but also without it. Salads without sterilization are increasingly appearing on shelves and in cellars. They are easier and faster to cook, and the vegetables remain tender and crispy. Of course, each housewife chooses her own option.

When canning, you should strictly follow the rules for preparing vegetables: vegetables should not be spoiled and washed well. It is better to choose meaty vegetables so that the salads are juicy. Preparations can consist of a variety of vegetables. Salads can be prepared with small or large quantities of ingredients. You can complement salads with other vegetables, add your favorite spices, and season with your own marinade.

Black pepper, parika, chili pepper, suneli hops, coriander, cinnamon, cloves and others are used as spices for autumn salads. Add spices to your taste, the main thing is not to overdo it, so as not to overwhelm the taste of aromatic vegetables.

Autumn salads are universal, all products are interchangeable. The main thing is to stick to the total weight when making a recipe. You can put more peppers, or more carrots. Decide for yourself, experiment and enjoy the process.

Is garlic needed in autumn preparations? This is a debatable issue: you may or may not add it to your salad. Determine the amount of garlic and its presence in salads based on your personal preferences.

How to prepare autumn salad for the winter - 15 varieties

A salad made from cabbage and such a huge amount of vegetables cannot be tasteless. The salad turns out bright, colorful, juicy and delicious in summer.

Ingredients:

cabbage - 400 g
eggplants - 250 g
tomatoes - 500 g
cucumbers - 250 g
sweet pepper - 250 g
onion - 150 g
carrots - 150 g
salt - 2 tsp.
sugar - 2 tbsp. l.
oil vegetable oil - 60 ml
vinegar 9% - 50 ml
black pepper - 10 pcs.
allspice - 10 pcs.
bay leaf - 2 pcs.

Preparation:

Chop the cabbage and grate the carrots. Add some salt.

Peel the eggplants and cut into strips. Add some salt.

Cut the onion into 4 parts, sweet peppers into strips, cucumbers into large cubes, tomatoes into pieces.

Grind half the tomatoes in a blender.

Place all vegetables in a bowl, add salt, spices, oil and vinegar. Mix carefully and let sit for 2 hours.

Pour in tomato juice and simmer for 20 minutes. Place the hot mixture into sterile jars and roll up.

Cover with a blanket.

A simple salad, but incredibly delicious! Be sure to try it!

Ingredients:

cabbage - 1 head
tomatoes - 1.5 kg
cucumbers - 10 pcs.
carrots - 5 pcs.
onion - 2 pcs.
sweet peppers red, green and yellow
sunflower oil - 1.5 cups
salt - 2 tbsp.
sugar - 4 tbsp
garlic
bay leaf
greenery
vinegar
black peppercorns.

Preparation:

Prepare the vegetables: chop the cabbage, cut the carrots and cucumbers into strips, tomatoes and onions into pieces, sweet peppers into cubes.

Pour oil into a cauldron, add all the vegetables and stir. Add seasonings, spices and simmer over low heat for 20 minutes.

Pour 1 tbsp into a half-liter jar. l. vinegar and add hot salad. Roll up. Turn over and wrap.

If you don’t trust new recipes, then prepare the salad according to a proven recipe with sterilization. It will take longer, but the jars will never explode!

Ingredients:

cabbage - 5 kg
carrots -1 kg
sweet red pepper - 1 kg
onions - 1 kg
vegetable oil - 500 ml
sugar - 350 g
salt - 4 tbsp. l.
9% vinegar - 8 tbsp. l.

Preparation:

Shred the cabbage. Cut the pepper into strips, the onion into half rings, grate the carrots.

Place the vegetables in a saucepan, add 3 cups of water, stir, bring to a boil and cool.

Dissolve sugar and salt in a small amount of water, add sunflower oil and pour the marinade over the vegetables.

Let stand for 4 hours.

Place the salad in half-liter jars, cover and sterilize for 9 minutes. Roll up. Turn over and wrap.

The salad will be even tastier and spicier if you add greens and hot peppers.

Salad with eggplant and cabbage is spicy, piquant and crispy. An excellent addition to meat or potatoes.

Ingredients:

eggplant - 1 kg
cabbage - 250 g
carrots - 200 g
garlic - 50 g
red hot pepper - 50 g
vinegar 6% -150 ml
salt.

Preparation:

Cut the eggplants into 4 pieces and boil for five minutes in boiling water with plenty of salt.

Place the blue ones in a colander and cool.

Pass carrots and garlic through a meat grinder. Chop the cabbage, place in a saucepan and mix with garlic and carrots. Pour in vinegar.

Cut the eggplants into pieces.

Place the salad in jars in layers: eggplant, cabbage-carrot mixture, and so on.

A tasty and healthy salad for the winter. Surprise your loved ones with the scent of summer!

Ingredients:

tomatoes - 1kg
carrots - 1.5 kg
red bell pepper - 1 kg
onion - 500 g
tomato juice -500 ml
vinegar -75 ml
vegetable oil -100 ml
salt -1.5 tbsp. l.
sugar - 60 g
ground sweet red paprika - 2 tbsp. l.

Preparation:

Chop the carrots into long strips on a special grater.

Cut the sweet pepper into strips, the onion into half rings, and the tomatoes into pieces.

Place vegetables in a saucepan, add tomato juice and cook for half an hour.

Add onion and pepper. Pour in the oil, add sugar, salt and paprika. Cook for another 20 minutes.

Pour in vinegar, pour into half-liter jars and sterilize for 10 minutes.

The salad according to this recipe turns out just like fresh. Crispy, aromatic and very tasty salad will delight you all winter.

Ingredients:

cabbage - 1.5 kg
carrots - 500 g
bell pepper - 500 g
onion - 400 g.
sugar - 150 g
table vinegar - 80 ml
black peppercorns
salt - to taste.

Preparation:

Chop cabbage and carrots. Cut the pepper into thin strips and the onion into half rings.

Place all the vegetables in a deep container and mix.

Place the salad in jars, compacting tightly.

Fill the jars with boiled water and let sit for 10 minutes.

Drain the water, boil and pour a second time. Leave for 10 minutes.

Drain the water again. Make a brine from it: add peppercorns, sugar, salt and vinegar.

Pour brine into jars of cabbage and roll up. Turn over and wrap.

A very useful preparation for the winter. The aromatic salad preserves all the vitamins. And it's very easy to prepare.

Ingredients:

carrots - 2kg
bell pepper - 1kg
onion - 1 kg
sugar - 160 g
salt - 40 g
garlic - 160 g
vinegar 6% - 80 ml
vegetable oil - 450 ml
greenery.

Preparation:

Cut carrots into circles, tomatoes into slices, peppers into strips, garlic into plates.

Cut the onion into half rings and fry.

Place all ingredients in a saucepan. Add salt, sugar and vegetable oil. Boil for 15 minutes. At the end, add vinegar and chopped herbs.

Close with sterilized lids. Keep refrigerated.

Vegetables can be cut as you wish. The salad will be more tender if you grate the carrots into long strips.

Are you intimidated by the sterilization process? For you - an excellent salad recipe for the winter without tedious sterilization.

Ingredients:

cabbage - 1 kg
cucumbers - 1kg
brown tomatoes - 1 kg
bell pepper - 1 kg
carrots - 1kg
onion - 1 kg
salt - 12 tsp.
sugar - 12 tsp.
vegetable oil - 0.5 l
vinegar essence - 2 tbsp. l.
greenery.

Preparation:

Shred the cabbage. Chop all vegetables as desired.

Place everything in a deep container. Add salt, sugar, oil and vinegar essence. Add chopped herbs, stir and let the vegetables soak a little.

Place the salad in sterile jars and place in the oven at 100 degrees. Leave for 15 minutes.

Roll up, turn over and wrap.

How nice it is to open a jar in winter and feel the aroma of summer. All the vegetables that were left in the beds at the end of summer will be useful for the salad.

Ingredients:

cabbage - 1 kg
onion - 1 kg
cucumbers - 1 kg
bell pepper - 1 kg
carrots - 1 kg
tomatoes - 3 kg
sugar - 1 tbsp.
salt - 90 g
vegetable oil - 180 ml
black peppercorns
bay leaf
vinegar 9% - 150 ml

Preparation:

Chop all vegetables. Place in a bowl, add spices and vegetable oil.

Let stand for a while and put on fire. Bring to a boil and let stand for 5 minutes. At the very end, pour in the vinegar.

Place the salad in half-liter jars and sterilize for 6 minutes. Roll up and wrap.

Bean salad is a universal dish. It can be served with side dishes, you can use it to prepare hot and satisfying vegetable snacks or cook aromatic soup.

Ingredients:

beans - 1kg
carrots - 1 kg
sweet pepper - 1kg
onion - 1 kg
tomatoes - 3 kg
salt - 40 g
sugar 20 g
vinegar 150 ml
vegetable oil - 200 ml

Preparation:

Boil the beans until tender.

Chop all vegetables as desired.

In a large cauldron, fry onions and carrots. Add tomatoes and peppers. Salt and add sugar.

Boil the vegetables until tender and add the beans to the salad.

Simmer for one hour. At the very end, pour in the vinegar.

Transfer the salad into jars and roll up the lids. Turn over and wrap.

Are there any green tomatoes left in the beds that won’t have time to ripen? Not scary! Prepare a salad inspired by Korean cuisine. The snack turns out to be spicy, sweet and sour and very tasty.

Ingredients:

green tomatoes - 1.2 kg
onions - 500 g
sweet pepper - 300 g
chili - 2 pcs.
garlic - 1 head
Bay leaf
black peppercorns.

For the marinade:

olive oil - 100 ml
wine vinegar - 100 ml
salt - 12 g
sugar - 50 g

Preparation:

Cut green tomatoes into small slices. Cut the garlic into slices.

Cut the onion into half rings, sweet pepper into strips, chili pepper into rings.

Place all the vegetables in a bowl, add bay leaf and peppercorns.

Prepare the marinade: pour wine vinegar into a saucepan, add olive oil, sugar and salt. Boil.

Pour the marinade into the vegetables, stir and let stand for half an hour.

Place the salad with the marinade into clean jars. Sterilize half-liter jars for 10 minutes. Roll up.

An autumn salad with tender zucchini and juicy tomatoes has an incredible, seductive smell.

Ingredients:

zucchini - 2 kg
tomatoes - 1 kg
bell pepper - 500 g
onion - 300 g
garlic - 1 head
chili pepper - 1 pc.
olive oil - 100 ml
sugar - 30 g
salt - 10 g
ground red pepper
carnation
Bay leaf.

Preparation:

Cut the zucchini, onions, garlic and tomatoes into pieces, sweet peppers into strips.

Grind half the tomatoes, onions, chili peppers and garlic in a blender. Mix with salt and sugar. Add a teaspoon of sweet red pepper, three cloves and three bay leaves. Boil for 5 minutes.

Place all the prepared vegetables in jars and pour in the vegetable marinade.

Sterilize for 10 minutes. Roll up and wrap.

An original and tasty snack made from affordable products. Add color to your life!

Ingredients:

red cabbage - 1.5 kg
sweet red pepper - 600 g
shallots - 300 g
tomatoes - 400 g
hot pepper - 100 g
garlic - 5 cloves
parsley greens and roots
salt - 12 g
balsamic vinegar - 30 ml
sugar - 30 g
olive oil - 50 ml

Preparation:

Cut all the vegetables: peppers and tomatoes into cubes, shallots into pieces, hot peppers into rings, shredded cabbage.

Chop the greens. Cut the parsley roots into strips.

Pour olive oil into a saucepan and add onions. After 5 minutes, he will send cabbage, then peppers, tomatoes, hot peppers and parsley.

Add some salt. Add sugar and chopped garlic. Simmer for 40 minutes. At the very end, add balsamic vinegar.

Place the hot salad in half-liter jars and sterilize for 15 minutes.

Roll up. Turn over and wrap.

These are very tasty canned eggplants, zucchini and carrots with rice. Just reheat them in the microwave and serve.

Ingredients:

white rice - 300 g
zucchini - 1 kg
eggplants - 500 g
carrots - 300 g
tomatoes - 200 g
garlic - 1 head
hot pepper - 1 pc.
vegetable oil - 100 ml
salt - 10 g
parsley.

Preparation:

Cut vegetables into cubes.

Pour oil into a large, thick-walled saucepan and saute the carrots for 7 minutes. Place eggplants, zucchini, hot pepper rings, chopped garlic, and tomatoes one by one. Add salt and simmer for 20 minutes.

Rinse the rice well and cook without adding salt for 17 minutes.

Mix rice and vegetables. Add seasonings to your taste and simmer everything together for another 10 minutes.

Place the salad in half-liter jars and sterilize for 15 minutes. Roll up.

In many old recipes, it is recommended to salt eggplants and place them under a press so that the bitterness comes out. Thanks to breeders, modern types of eggplants do not taste bitter!

The highlight of the salad is ginger mint and hot chili peppers. The salad turns out very aromatic, crispy and almost fresh.

Ingredients:

sweet pepper - 200 g
red chili pepper - 6 pods
cucumbers - 500 g
chili tomatoes - 500 g
carrots - 150 g
zucchini - 500 g
garlic - 1 head
ginger (curly) mint - bunch
parsley - a bunch.
For the marinade:
water - 1l
6% vinegar - 120 ml
sugar -35 g
salt - 30 g
bay leaf - 2 pcs.

Preparation:

Cut peppers and zucchini into cubes, hot peppers into rings, cucumbers and carrots into round slices, tomatoes into 2 parts.

Prepare the marinade. Boil water, add salt, sugar and bay leaves. After 3 minutes, pour in vinegar.

Mix all the chopped vegetables in a deep bowl, add garlic and place in jars.

Place a chili pepper in each jar and a few leaves of parsley and mint at the bottom. Pour marinade and sterilize for 15 minutes. Roll up.

Salad is an integral attribute of both everyday meals and festive feasts. You can’t do without salads in the fall, because they not only perfectly satiate, but also charge the human body with useful vitamins and microelements. Some people prefer light options, while others like it richer - Povarenok always has recipes for every taste!

Light autumn salad

An incomparable autumn salad with chanterelles will help diversify your everyday meal and will be an excellent decoration for the holiday table - everyone will like the delicate spicy taste of this unusual dish! This salad goes especially well with baked meat or boiled potatoes.

Another great option for a light salad is autumn salad with millet. This tasty and healthy dish, prepared without mayonnaise, is perfect for anyone on a diet! At the same time, the salad is replete with a wide variety of ingredients - you can find pumpkin, celery, Chinese cabbage, and even an apple and orange!

A light salad of fresh cabbage with pickled cucumbers and cream sauce is very tasty. The ease of preparation and wonderful dressing will instantly make this salad a welcome guest on your table!

Hearty salads

A salad of beef and autumn vegetables will not only delight you with its great taste, but will also quickly make you feel full! In addition, it will delight housewives with the simplicity and availability of ingredients - beef, green peas and the usual set of vegetables can be easily found in any store!

No less good is a hearty salad with chicken liver - this product goes perfectly with canned corn, carrots, chicken eggs and onions. Try it and see for yourself!

And the unusual design of the Autumn Mushroom salad can whet the appetite not only of picky adults, but also of capricious children. And this salad is prepared only from the most favorite and popular products - chicken breast, champignons, Dutch cheese, cherry tomatoes, etc.!

A tasty and bright salad of chicken breast, bell pepper, carrots, garlic, spices and mayonnaise will cheer you up even on the dullest autumn day!

The wonderful salad of chicken legs with champignons, pickles, canned corn, herbs and vegetables will not leave anyone indifferent. Believe me, this dish is worth trying!

Salad “Autumn”: recipe one. To prepare it, we will need any boiled meat (I take chicken breast) - 200 grams, two boiled eggs, two tomatoes too, lettuce leaves (you can use leaves from Chinese cabbage), any croutons from the store and a couple of tablespoons of mayonnaise . You can make your own croutons in the oven. To do this, simply fry the bread, pre-cut into cubes and seasoned with spices (I sometimes do this). Now let's start the cooking process. Cut the meat into strips and place them on a plate laid out in advance. Next, spread a layer of mayonnaise and place finely chopped eggs on it. Next, cut the tomatoes into cubes and grease them with mayonnaise again. All that remains is to sprinkle crackers on top and decorate beautifully with herbs. The salad is ready to eat. It’s best to lay out the croutons before serving, otherwise they will get soggy and all the flavor of the autumn salad will be lost. Well, has anyone guessed why the salad is named after this time of year? Maybe it’s just that such a salad was prepared in the fall for the first time.

Salad “Autumn”: recipe two. To prepare this salad, you will need the following products:

fresh champignons or other mushrooms - 300 grams,

one green apple,

dark grapes - 300 grams,

a couple of sprigs of tarragon,

olive oil - four tablespoons,

salt and ground black pepper.

We cut the grapes into two parts and remove all the seeds from them. Cut the apples into cubes. Next, squeeze the juice from the lemon and sprinkle it over the apples and grapes. Cut the champignons into slices and add to the rest of the ingredients. Sprinkle with salt, chopped tarragon and pepper, mix everything. Autumn salad is ready to eat. True, it should be served immediately before the apples darken and become soft. Thanks to the presence of grapes and mushrooms in the salad, it immediately becomes clear why the salad acquired such a name. Is not it?

The third salad “Autumn” with and To prepare this salad you need one chicken breast or leg, 150 grams of mushrooms (champignons), one onion and one carrot, several homemade pickled cucumbers or gherkins, 4 tablespoons, two eggs, mayonnaise for dressing, any greens, a couple of cloves of garlic, sunflower oil for frying, salt and ground black pepper. First boil the chicken meat, then separate it from the bone and cut it into thin strips. While the chicken is cooking, clean the mushrooms and cut them into slices. Chop the onion and grate the carrots on a coarse grater. Now the mushrooms, onions, and carrots must be fried separately in sunflower oil, although you can mix everything together, the salad will not lose its taste. Separately, boil the eggs in a saucepan, then grate them. We prepare the corn by first draining the liquid from the jar. And don't forget to cut the cucumbers into cubes. In a separate bowl, mix finely chopped herbs, garlic and mayonnaise. Now that all the ingredients are ready, you can place layer by layer on the dish, not forgetting to brush each layer with the resulting sauce. You can decorate this salad according to your taste. For example, it would be nice to lay out any ornament characteristic of autumn from corn and greenery. This salad is called “Autumn”, I think, because of its composition, although currently all the ingredients can be freely purchased in supermarkets.

I would like to offer one more noteworthy recipe - this is the Rhapsody salad. It is simply delicious, tender and original. To prepare it, take:

boiled chicken fillet - 200 grams,

pickled mushrooms - 200 grams,

cheese - 100 grams,

one apple,

two tomatoes and mayonnaise.

This salad should be laid out in layers: first chicken fillet, finely chopped, then mushrooms. This is followed by a grated apple, diced tomatoes, and finely grated cheese. We decorate this salad beautifully and serve it to the table. This “Autumn” salad is good both for dinner and for a holiday table.

Autumn is a generous and rich giver, and amateur gardeners know this. It sums up the results of human labor in the spring-summer period in a special way, presenting a “report” in the form of the abundance and quality of the harvest. The main autumn vegetables and fruits grown throughout the country are zucchini, pumpkin, carrots, beets, radishes, potatoes, apples and cabbage. You can also include peppers, eggplants, cauliflower, tomatoes and pears among them. The favorite overseas guest among Russians is grapes. It is he who decorates many recipes for autumn snacks, adding to them a specific note characteristic only of this time of year.

Two more autumn products are fresh mushrooms and berries. They allow you to prepare dishes, in particular salads, that have excellent vitamin and taste properties. In this article, we have prepared a list of the most delicious, nutritious and healthy snacks that can only be prepared in the autumn, using the fresh gifts of autumn - fruits, berries, mushrooms and vegetables.

Zucchini is the “foundation” for salads!

Zucchini and zucchini (some consider these words only synonyms) have one great property - they help remove harmful toxins from the body. They contain vitamins A and C. Zucchini does not have a bright and memorable taste, which makes it a universal vegetable that can be combined with many other products.

This light and piquant salad is prepared very quickly and brings brightness to the daily menu, saturating the body with vitamins and the soul with joyful emotions! It will be appreciated by those who are accustomed to eating proper and healthy food.

To prepare the recipe you will need:

young zucchini with thin skin;
1 medium lemon;
fresh parsley - several sprigs;
garlic to taste, from 1 to 5 cloves;
a little salt and oil for frying.

Preparation:

Young zucchini does not require peeling, so it can be immediately cut into thin rings and then into strips. Meanwhile, heat the oil in a frying pan, chop the garlic and fry (1-2 minutes).
Add the zucchini, squeeze the juice of half a lemon onto it, fry over medium heat for several minutes until the vegetables begin to turn golden.
Separate the zest (you can grate it on a fine grater), rinse the parsley and divide it into sprigs or finely chop it.
As soon as the zucchini becomes soft, transfer them to a plate, add zest and parsley, add salt, stir and enjoy the juicy autumn taste!

Another easy fall salad, complete with the creamy flavor of feta.

To prepare two servings you will need:

200 g zucchini;
50 g pine nuts;
100 g feta;
4 tbsp. olive oil for salads;
3 tsp freshly squeezed lemon juice;
sea salt (fine), ground black pepper.

Preparation:

Place thinly sliced zucchini in a bowl, mix with spices and lemon juice. The slices should absorb the seasonings well, so it is better to leave them to marinate for half an hour.
Meanwhile, cut the feta into cubes or crumble. Divide the zucchini slices into two plates, top with cheese and nuts. Additionally, you can decorate with sprigs of your preferred greenery.

An unusual recipe with ordinary ingredients! Such a dish can embellish any table - festive or everyday - as the dressing for it turns out to be truly refined and unusual.

Required:

two small zucchini;
2-3 orange, yellow or red peppers;
tomatoes – 5 pcs. (elastic, not overripe);
pumpkin seeds – always fresh;
a little parsley, balsamic vinegar and soy sauce;
a few tablespoons of lemon juice;
oil for frying.

Preparation:

The main rule of salad is that all vegetables are in large cubes! Chop the zucchini and fry until crispy and brownish.
Place the zucchini in a large plate, add tomatoes cut into large cubes and bell pepper strips, chop the greens and gently mix everything with your hands so that the salad does not turn into an ugly puree!
Mix soy sauce, vinegar, salt and pepper, add lemon juice, a few cloves of garlic, cut into small pieces, and pumpkin seeds. That's it, it's time to enjoy a creative salad!

Colorful zucchini with olives and tomatoes

The snack recipe is bright, multifaceted, rich. It has both tartness and freshness; it is easy to prepare, but some ingredients require pre-cooking and frying.

Ingredients:

about 1.5 kg of zucchini;
green bell pepper – 3 pcs.;
4-5 medium-sized tomatoes or 15-20 cherry tomatoes;
large onion;
10 olives;
boiled eggs in the amount of 2 pcs.;
wine/balsamic vinegar – 2 tbsp. spoons;
150 g of Dutch or Russian cheese, you can take Parmesan;
1 tbsp. l. mustard powder;
any fresh herbs, salt, pepper.

Step by step recipe:

Scald the tomatoes, peel off the skins and cut the vegetables into slices; meanwhile, peel the zucchini, cut into slices 3-5 mm thick and soften by steaming.
Cut the peppers and onions into thin strips, and cut the olives into 4 parts.
Pass the cheese through a coarse grater, and cut the eggs in any convenient way.
Mix the remaining ingredients into a spicy sauce.
Place all the ingredients in a deep bowl and mix well, seasoning with aromatic sauce. Yummy is ready!

Sweet pumpkin for amazing salads

The pulp of the aromatic vegetable has a myriad of riches - vitamins and minerals of all kinds. But its main “pride” is its large amount of iron and valuable proteins, which it contains more than eggs and chicken.

To make this nutritious fall recipe you will need:

0.5 kg pumpkin pulp;
50 g walnuts;
a little vegetable oil;
200 g crab meat or sticks;
mint and dill;
1 tbsp. l. wine vinegar;
spices.

Preparation:

Cut the pumpkin pulp into small pieces, dry and fry in oil until a tasty crust forms.
Add herbs and nuts to the vinegar. Garlic lovers can experiment and add a clove or two to this recipe. Grind everything thoroughly or grind in a blender until a puree-like mass is formed.
Chop crab meat and place all ingredients in a large bowl. Stir and garnish with beautiful mint or parsley leaves if desired.

The sweet and bright taste of the dish prepared according to this recipe can become an original salad or a complete replacement for dessert.

You will need:

sweet and sour fresh apples and pumpkin pulp - 200 g each;
walnuts – 100 g;
fresh red currant juice – 100 ml;
sugar – 25 g;
a pinch of citric acid.

Grate the apples and pumpkin on a coarse grater so that the mass turns out similar to puree, but denser and more structured.
Chop walnuts and add to salad.
Pour in currant juice and leave for 2 hours. Serve, garnished with nut kernels.

Pumpkin and grape accents

A recipe with pumpkin, complemented with grapes, is a real autumn delicacy.

It requires:

350 g pumpkin pulp;
150 g of grapes (preferably dark quiche);
150 g ham;
150 g lettuce leaves;
some walnuts;
wine vinegar and nut oil - 4 tbsp each. l.;
1 tbsp. l. mustard paste and vegetable oil;
sugar, pepper, salt.

Preparation:

Cut the pumpkin pulp into small pieces. Fry in a frying pan until lightly crusted, add spices and vinegar, remove and cool.
Cut the ham into strips and the grapes into halves. Mix all ingredients together, adding mustard and nut butter.
Lay out the lettuce leaves and serve.

Cranberries, cabbage, radishes and something else!

Autumn berries - cranberries and lingonberries - are superior in their benefits to most other berries. Beets, carrots, radishes and cabbage are the most popular vegetables in the Russian diet. And to ignore them all when describing the best autumn snacks is an unforgivable mistake.

To prepare this sweet and sour and super healthy salad, you will need:

400 g cabbage (you can use white or red);
200 g chicken liver;
100 g fresh cranberries;
sweet apple;
a little vegetable oil;
herbs, pepper and salt - optional.

Preparation:

Finely chop the cabbage, peel the apple and grate it on the coarsest grater.
Fry large pieces of chicken liver on both sides for 3 minutes, seasoning with salt and pepper.
Mix spices in a dish, two to three tablespoons of oil, and if desired, you can add a couple of tablespoons of wine vinegar.
Add cabbage and liver, add cranberries, stir. You can decorate with greenery. It's time to start eating!

A tasty and unusual dish with high nutritional properties.

To correctly “execute” the recipe you will need:

chicken fillet 1 pc.;
6 lettuce leaves;
200 g green grapes;
50 g each of leek and red onion;
2 tsp. adjika for onions and chicken;
some pistachios, olive and vegetable oil.

Preparation:

2-3 hours before cooking, you should marinate the fillet, brushing it with adjika and salt. Wrap in foil and bake in the oven (200 degrees, 30-40 minutes). In order for the chicken to get a golden brown crust, the foil must be opened 10 minutes before the end of cooking.
The onion in this recipe is cut into very thin half rings, or even better, quarter rings. This move will distract attention from the sharp onion taste and emphasize the aroma of chicken.
Mix red onion with a spoon of adjika and leave for 10-15 minutes.
Cut the chicken into thin pieces.
Place lettuce leaves on plates, place leeks on them, season with aromatic olive oil.
Brush chicken fillet pieces with pickled onions and place on top of each other - 3-4 pieces per serving.
Garnish the dish with grapes and small pieces of pistachios. Bon appetit!

Vitamin salad, emphasized by the piquancy of cheese, consists of the following ingredients:

1 carrot;
1 small green radish;
4 tbsp. l. sesame oil;
1 red onion (less possible);
100 g of hard cheese with a bright taste;
dill and parsley.

Chop the peeled radish and carrots, place in a deep bowl and stir.
Chop the greens and cut the onion into very thin rings so that it does not interrupt the main taste sensations.
The cheese can be cut into very small cubes or grated using the largest grater.
Mix all the ingredients, season with sesame oil - the dish is ready to eat!

Pear and spinach - an amazing combination

An exquisite and daring recipe that will not take more than 15 minutes of time, but will dilute the menu with its unusualness.

Products needed:

200 g fresh spinach;
2 pears;
40 g almonds;
60 g goat cheese;
2 tsp. lemon juice.

Let's start cooking:

Break the almonds into large pieces.
Crush the goat cheese.
Cut the pear into thin and neat slices.
Place the spinach leaves on a plate and place the pear on top in a fan or random pattern.
Sprinkle with almonds and goat cheese and add a drop or two of lemon juice. Eat with pleasure!

These are the delicious, nutritious and very healthy salads that autumn is ready to give us. Eat right and be healthy!

Carrots, 2-3 pieces;
Smoked sausage or ham, 300 grams;
Fresh cucumbers, 3-4 pieces;
Hard cheese, 200-250 grams;
One can of canned corn;
Eggs, 4 pieces;
Garlic, a few cloves;
Fresh dill for garnish;
Mayonnaise;
Salt.

Recipe:

The salad is prepared in layers and looks very bright. It is dominated by yellow and orange colors, which is very reminiscent of autumn. Wash the carrots from dirt and boil until fully cooked. Remove the carrots from the boiling water and cool. Then it must be cleaned and grated on a coarse grater. Peel and rinse the garlic, then chop it in any way convenient for you. Add garlic to carrots, also add a little mayonnaise, mix the resulting mixture well.
Peel smoked sausage or ham, then cut into small cubes. Smoked chicken is also suitable for salad.
Be sure to wash fresh cucumbers, then remove the bitter part of the cucumber, peel the cucumbers if necessary. Cucumbers must be cut into cubes.
Grate the hard cheese on a coarse grater.
Open the canned corn and drain all liquid. It is desirable that the corn be soft, not hard. Corn is also delicious in a salad if it is sweet.
We will use chicken eggs for the salad. Let the eggs boil. When the water with eggs boils, cook the eggs for another 7-8 minutes. Cool the eggs and peel them. Grate the eggs onto a coarse grater.
Wash the fresh dill, make small sprigs of dill to decorate the salad.
Now let's move on to the main part of the preparation, we will lay out the salad in layers. Prepare convenient dishes for this. Place the first layer of carrots with garlic and mayonnaise. The second layer will be boiled eggs, they should also be salted and greased with a small amount of mayonnaise. Next comes a layer of sausage or ham; you don’t need to add salt, but you must grease it. The fourth layer will be cucumber, and the fifth layer will be hard cheese. Lubricate and salt each layer, don’t forget about it. Our salad will be completed with canned corn; also garnish the salad with fresh dill. Before eating the salad, put it in the refrigerator for a couple of hours.

Ingredients:

Chicken fillet, 500 grams;
Potatoes, 3 pieces;
Olives, 200 grams;
Bell pepper, 3 pieces;
Fresh cucumbers, 3-4 pieces;
A jar of canned beans;
Chicken eggs, 5 pieces;
Suluguni cheese, 150 grams;
Mayonnaise;
Salt.

Step by step recipe:

If all the ingredients are ready, let's start cooking. We will need the meat boiled. Add this to the boiling water. Meanwhile, rinse the meat, remove the skin and film. Place the meat in boiling water. Add salt, a little turmeric, black pepper, bay leaf. The chicken meat will be ready within 30 minutes. Cool the chicken fillet and slice it thinly or cut it into thin fibers.
Wash the potatoes thoroughly, then boil them in their skins. Take out the potatoes and let them cool, peel them and grate them on a coarse grater.
Divide the olives into two parts. We will leave some of it whole to decorate the salad. And we will cut the second part into rings.
Wash fresh cucumbers and cut into cubes.
Clean the inside of the bell pepper well. Then cut into small cubes or strips.
Drain the liquid from the beans and rinse the beans under water using a colander.
Boil the eggs until fully cooked. Once they have cooled and been peeled, grate them using a coarse grater.
Separate the cheese into fibers, cut the long fibers into small strips
Now let's lay out the salad in layers. The first layer will be potatoes, grease them well with mayonnaise so that they are not dry and add salt to your taste. Next comes a layer of beans, also grease them with mayonnaise. The third layer of salad will be eggs, and then fresh cucumbers. After the cucumber layer comes the chicken fillet, also grease and salt. Mix the peppers with the olives and add the next layer of salad. Add enough mayonnaise so that the salad is not dry. Our salad will be completed with suluguni cheese. Be sure to let the salad sit for a while in the refrigerator before serving.

Ingredients:

A jar of canned red beans;
Green beans, 200 grams;
A jar of canned corn;
Onion head;
Bell pepper, a couple of pieces;
Tomatoes, 2-3 pieces;
Carrots, 1-2 pieces;
Green onions, 30-50 grams;
Mayonnaise or vegetable oil;
Salt.

Recipe:

This autumn salad is prepared in a hurry. It will be a good snack and addition to any main course. Drain the liquid from the red beans and rinse them briefly under running water.
Place the green beans in boiling water; be sure to salt the water. Boil the beans for up to five minutes. Then drain the beans in a colander and rinse under cold water. This will help the beans retain their crunch and color.
Salt all the liquid from the beans to remove all the water, drain the corn completely in a colander and leave the corn to dry for a while.
Peel the onion and cut into small cubes.
Peel the bell pepper from the inner seeds, then cut the pepper into cubes.
Cut the tomatoes into cubes or thin slices.
Boil the carrots until tender. Then peel the carrots and cut into small cubes.
Cut the green onions into thin rings.
Mix all the ingredients together, season with mayonnaise or vegetable oil, add salt to your taste. Mix the entire salad thoroughly. Bon appetit.