Layered salad

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Boil the chicken breast in salted water (you can boil it with some vegetables and choose it with a soup;)); boiled meat is cut into pieces. The beets are baked, peeled, put on a large grater. Boil eggs and grate them. Grate the cheese on a small grater.

If you want, prepare a mayonnaise from a raw yolk and a boiled one. I used the one from Univer, I can say that I was satisfied with this option.

Sprinkle with salt, pepper, to taste, over meat, eggs ...

Place the salad in layers, in a yena bowl, as follows: beets, mayonnaise, chicken, mayonnaise, eggs, mayonnaise, cheese, mayonnaise ... and again, beets, mayonnaise ... Until the ingredients are finished.

Decorate according to preference, keep a little cool. I gave him a word of grated cheese.

Chia pudding in three layers

After the success of my first chia seed pudding recipe, here I came back with another recipe: three-layer chia pudding. Something incredibly tasty, 3 layers with different tastes, which I am sure will delight you from the first teaspoon.

I can't believe that the chia pudding recipe I showed you some time ago is the most read and appreciated recipe on the blog! And as I promised to show you another option, I thought it would be something more special this time.

Chia pudding in three layers is something of a dream. A very good combination of tastes that will delight your taste buds instantly. Chia pudding in three layers may seem a little complicated to make at first glance, but it is commonplace and simple to prepare.

The three layers have one thing in common, namely that they are sweetened with crushed banana. because I didn't want to add any other sweetener (which you can do if you want).

What are the three layers?

a layer of chocolate, for which I used cocoa, not chocolate itself
a layer of banana flavor, meaning a simple pudding
a sweet-sour layer with currant flavor

Mmmmm, I've been craving you already, haven't I?

Here's how easy and quick you can make this chia pudding in three layers!
____________________________________
INGREDIENTS
The base:
5-6 tablespoons of chia seeds
250 ml. milk (vegan or cow)
For the three layers:
1 banana
3 tablespoons blackcurrant
1 tablespoon carob (or cocoa) powder
coconut flakes (optional, for decoration)

____________________________________
PREPARATION
Put the chia seeds in a bowl, and gradually add the 250 ml over them. milk. Stir continuously as you add the milk, until you see that the chia seeds have swelled.

After the chia seeds have swelled, grind a banana with a fork, then put it in the pudding. Mix well. Separate the pudding into 3 equal parts into 3 bowls.

In the first bowl leave the pudding simple, in the second bowl put the carob or cocoa powder and mix. In the third bowl put the blackcurrants, which you turned into a puree with a blender. Mix.

Put the 3 puddings of different colors, one at a time in a glass or bowl and sprinkle some coconut flakes on top.

It is absolutely D E L I C I O A! You can eat it for breakfast, as a snack, as an innocent dessert. You can also put it in a jar and take it with you to work / college or wherever you go.

Ingredients Layered salad

1 handful of assorted lettuce
a few cherry tomatoes
2 green onion threads
3 hard boiled eggs
200 gr boiled peas (can be canned)
150 gr grated cheese (I put spicy Gouda)
150 gr bacon
parsley for decoration

200 gr yogurt (I put sheep cedar and buffalo)
1-2 tablespoons mayonnaise
1 good sugar intake
salt

Servings: 2-3 (if served as a single course two at the table) 4-5 (if served as an appetizer)

Layered salad with eggplant "Naples" - tasty and hearty!

"Naples" salad with eggplant. Another easy and perfect eggplant delicacy for any holiday. Baked eggplants along with fresh tomatoes, spicy garlic and hearty cheese combine into a layered salad that will impress all guests.

INGREDIENT:

METHOD OF PREPARATION:

1.Wash the eggplants, prick them in several places (not to explode during baking) with a fork or toothpick and put them in the oven for 20-30 minutes at a temperature of 200 ° C.

2. Meanwhile, peel the tomatoes: first cut them, then scald them for 1-1.5 minutes. Remove the peel and cut them into small cubes. Transfer the tomatoes to a sieve to drain the excess liquid.

3.Put the eggs and cheese through the large grater.

4. Remove the eggplants from the oven, remove the peel while they are hot, then let them cool and cut them into small cubes.

5. Mix the eggplant with the garlic given through the press, chopped walnuts, salt and pepper.

6.Put a removable ring greased with oil on the serving platter and start placing the salad in layers: eggplant with nuts, mayonnaise, tomatoes, mayonnaise, eggs, a little more mayonnaise and, finally, cheese.

Cover the salad with plastic wrap and refrigerate for at least 1 hour. Then remove the ring and serve the salad. It is less common, but we assure you that it is delicious!

Layered beet salad - recipe

Salad ingredients:

• 4 medium red beets
• 4 medium carrots
• 4 medium potatoes

• 2-3 bunches of boiled cauliflower
• 200 ml of soy milk
• 1 boiled potato
• 5 tablespoons of olive oil
• 1 turmeric knife tip
• lemon juice and salt to taste

Wash all the vegetables and peel them in enough water to cover them. It is advisable to boil the beets separately, as the red color will stain the potato and carrots.

To be even tastier and richer in nutrients, you can bake it in the oven, but it takes longer.

While the vegetables are boiling, you can take care of the vegetable mayonnaise. Put the chopped vegetables and soy milk in the hand blender glass. Add the oil, lemon juice, turmeric and salt.

Sift everything until a homogeneous composition results. Or you can use a food processor, mixing for a few seconds, until the vegetables become pasta.

After the vegetables are cooked, peel them while they are hot. Allow them to cool well, then place them on the grater with large holes in separate bowls. Put 3 tablespoons of mayonnaise and a pinch of salt in each bowl and mix gently.

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The salad can be assembled on an elegant plate, if you have guests, in a yena bowl or in a tray. Place a layer of potatoes for the first time. Put 3-4 tablespoons of mayonnaise on top, level and add a layer of beets. Add mayonnaise again and level.

At the end, add the carrot layer. Grease with mayonnaise and finally decorate the salad with green parsley leaves, olives, bell peppers, etc.

Allow the vegetables and flavors to blend, leaving the salad in the fridge for a few hours. For serving, you can cut it like a cake (if you used a round plate), or squares.

Sources:
1. Optimal Nutrition, Three-Layer Salad With Beetroot And Vegetable Mayonnaise
2. Nutrition and You, Beets nutrition facts: https://www.nutrition-and-you.com/beets.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Layered salad - Recipes

Salad in layers colored with mayonnaise and yogurt

Especially salad in layers colored with mayonnaise with yogurt, a summer recipe with many vegetables and a light dressing.

Ingredients

200 g corn kernels (canned) 300 g fried yellow beans (from a jar) 1 iceberg lettuce 1 red bell pepper 1 yellow bell pepper 250 g boiled ham (piece) 200 g Gouda cheese (piece) 2 bundles of radishes 4 pickles 1 bunch of parsley 1 half a bunch of dill 3 sprigs of thyme 1 bunch of chives (chives or green onion stalks) 200 g light salad dressing with mayonnaise 300 g yogurt 2 tablespoons milk 1 half teaspoon semi-hot mustard 2 tablespoons sunflower oil 1 tablespoon white wine vinegar salt, freshly ground pepper 1 half teaspoon paprika 150 g wholemeal rye bread

Drain the corn kernels and beans. Peel an iceberg lettuce, wash and spin, then cut into 3 cm pieces.

Cut the bell peppers in half, clean them, wash them and cut them into 2 cm pieces.

Remove the fat from the edge of the ham and cut the meat into cubes. Peel the cheese and cut into narrow strips.

Clean the moon radishes, wash and cut into quarters. Sour cucumbers are cut into rounds.

Parsley, dill, thyme and chives are washed and drained. Finely chop the leaves and cut the chives into thin tubes.

In a tall glass bowl, place a layer of radishes, corn, ham, cucumbers, bell peppers, cheese and string beans.

Put mayonnaise, yogurt and milk in a bowl and mix until creamy.

Incorporate mustard, oil, vinegar and lemon juice. Season the dressing in abundance with salt, pepper and paprika.

Add the chopped greens and pour the dressing over the salad. Keep the salad covered for 1 hour in the cold, to penetrate the tastes.

Crush the rye bread and sprinkle over the salad. Serve immediately. Next, white bread fits.

Layered salad - Recipes

Preparation time: 30 min.

Ingredient: 100 g couscous, 225 g poultry soup, 1 tomato, 1 cucumber, 2 tablespoons vegetable oil, 1 finely chopped onion, 2 tablespoons dry white wine, 450 g crab meat or surimi, a bunch of chopped parsley, 2 tablespoons mayonnaise, 1/8 teaspoon pepper, a thinly sliced avocado 225 g mixed salad, 2 tablespoons white wine vinegar.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Boil the bird soup, add the couscous, cover and leave for 15 minutes, then mix well and temper. Then wash the tomatoes and cucumbers and cut them into cubes, then add them to the couscous. Fry the onion in hot oil, in which the wine is added. Finely chopped crab meat is mixed with parsley, onion, mayonnaise and pepper. Place a layer of couscous in a cylindrical shape, then avocado slices and the crab meat composition.
Serve with lettuce, mixed with white wine vinegar, olive oil and salt.

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