Salad with cucumbers and green peppers. Salad of fresh cucumbers with sweet peppers like in kindergarten

A very tasty salad of cucumbers, carrots and sweet peppers for the winter, in which the vegetables remain almost as crisp as in the summer. A light, slightly spicy salad with crispy vegetables can be served immediately, or you can pre-season it with vegetable oil to taste and sprinkle with fried sesame seeds. The spiciness of the salad can be adjusted to taste and desire by reducing or completely eliminating the hot pepper, but the salad tastes better with hot pepper.

Ingredients for “Cucumber, Carrot and Sweet Pepper Salad”:

• — 1 kg
• (it’s better to take multi-colored ones - red and yellow) - 200 g
• — 200 g
• — 200 g
• (1 large head) - 8 teeth.
• (1-2 small pods, to taste) - 2 pcs.
• (large) - 1 bunch.
• (1 tbsp + 1 tsp measuring spoon for HP) - 25 g
• (in 1 teaspoon measured for HP there is a little more than 4 g of citric acid) - 5 g

Nutritional and energy value:

Recipe for “Cucumber, Carrot and Sweet Pepper Salad”:

1. Wash the cucumbers, dry them, cut off the ends and chop into thin strips. If the cucumbers are overgrown, it is better to remove the seeds.

2. Peel the carrots, wash them, let the water drain and chop them into thin strips.

3. Peel the onions, wash them and chop them into thin half rings.

4. Cut the sweet pepper in half, remove the seeds, wash and cut into thin strips.

5. Peel the garlic, rinse and pass through a garlic press or chop very finely with a knife.

6. Wash the hot pepper, remove the sepals and finely chop. Wash the parsley, shake off the water well and chop finely.

7. Combine prepared cucumbers, carrots, sweet and bitter peppers, onions, garlic and herbs, add salt and citric acid to taste, mix well.

8. Leave the salad for 1 hour, stirring from time to time. Then fill sterile jars up to the shoulders with the vegetable mixture, compacting the vegetables as tightly as possible. Add a little of the resulting brine on top so that the vegetables are covered with it, but there is a little empty space left to the top of the jar.

9. Place each jar (with a volume of no more than 0.5 liters) individually for 3-3.5 minutes in the microwave at a power of 800 W. If the volume of the jar is more than 0.5 liters, then the sterilization time must be slightly increased. The brine in the jar should boil. It is convenient to place the jar in a microwave dish - the jar is easier to take out and if the brine starts to leak out, the inside of the microwave oven will remain clean.

10. Remove the jar of salad from the microwave and immediately seal it tightly with a sterile lid. Do this with each jar of salad.

11. If you are fiddling with each jar and are too lazy to microwave, then you need to mix the vegetables immediately in a metal pan, add salt, add citric acid, and leave for an hour. Then put the pan with the salad on the fire, bring to a boil, reduce the heat and let the salad simmer for 10-12 minutes, stirring to heat the vegetables evenly.

12. Place the hot salad into sterile jars and seal tightly with sterile lids. But in this case, the vegetables in the salad will not be as crispy.

A selection of the 10 best salads with fresh cucumbers. Cucumbers are always on store shelves, and even more so in the summer. Every housewife should have on hand recipes with the most popular products, for example, fresh cucumbers. Salads won’t take much time to prepare, but they will be a tasty and satisfying meal for you and your family!

1. Chicken salad with eggs and mushrooms

Ingredients

— Smoked chicken breast - 200 g

— Fresh cucumber - 150 g

— Marinated mushrooms - 150 g

— Onion - 1 pc.

— Boiled eggs - 4 pcs.

— Mayonnaise or sour cream - to taste

- Salt

- Pepper

— Green onions or other greens - to taste

Preparation

1. Cut the mushrooms into medium-sized slices, finely chop the onion, lightly fry, cool.

2. Cut the smoked chicken breast and cucumber into thin strips, grate the eggs on a medium grater, chop the greens.

3. Lay out in layers from bottom to top:

the first layer is chicken,

second layer - cucumber,

third layer - mushrooms with onions,

fourth layer - greens,

fifth layer - eggs.

4. Coat with dressing, salt and pepper to taste.

5. Decorate as desired.

2. Salad with chicken, cheese and croutons

Ingredients

- boiled chicken breast - 350 gr.

– tomatoes – 2-3 pcs.

— bell pepper – 2-3 pcs.

– fresh cucumbers – 2 pcs.

- rye crackers - 80 gr.

- hard cheese - 150 gr.

- mayonnaise - to taste

– garlic – 1 head

Preparation

1. Cut or tear the chicken breast into small pieces. We take a plate or salad bowl and place our chicken in it, pressing it a little to the bottom.

2. Cut the tomato into small strips or cubes. Pass half a head of garlic through a press and mix in a separate container along with chopped tomatoes and a small amount of mayonnaise.

3. Place the resulting mixture on top of the chicken. If a lot of liquid has formed from the tomato, it must be drained first.

4. Peel the bell pepper from the seeds and cut into small cubes. Pass the remaining garlic through a press and mix together with pepper and mayonnaise.

5. Spread the pepper mixture on top of the tomatoes.

6. Cut the cucumbers into cubes and lay them out in the next layer.

7. Make the next layer of crackers.

8. Then comes a layer of crackers, which need to be greased with a thin layer of mayonnaise.

9. Pass the cheese through a fine grater and generously sprinkle the salad.

10. Place the salad with chicken, cheese and croutons in the refrigerator for 60 minutes.

3. Crazy Salad

Ingredients for 2 serving salads

— Crab sticks-200 gr.

— Boiled egg - 2 pcs.

— Small fresh cucumber - 2 pcs.

— Medium tomatoes - 2 pcs.

— Cheese-60 gr.

— Mayonnaise-3 tablespoons

Preparation

1. Cut cucumbers and tomatoes into small cups. Grate the cheese on a fine grater.

2. Chop the eggs, cut the crab sticks into cubes, add mayonnaise, mix.

Lay out in layers:

1 crab sticks with egg

2-cucumbers

3 crab sticks with egg

4-tomatoes

5-cheese

Decorate as desired.

4. Salad “Delight”

The salad is simple and really, really, really delicious.

Approximate proportions of products: (by eye - everything should be equal)

— Fresh mushrooms — 300 gr.

- The onion is large.

— Chicken fillet — 200 gr.

— Korean carrots — 150 gr.

— Fresh cucumbers, if small, then 2 pcs.

Preparation

1. The salad is laid out in layers.

Everything is cut into strips. (Cucumber can be grated on a coarse grater)

2. grease the bottom of the plate with mayonnaise

1 layer - fried mushrooms with onions

2nd layer - boiled chicken breast

mayonnaise

3rd layer - Korean carrots

4th layer - fresh cucumber

mayonnaise

Bon appetit!

5. Zodiac Salad

Ingredients

- 0.5 kg of champignons,

- 1 large onion,

- 1 chicken thigh (I take breast, it’s easier to cut),

- 2 fresh cucumbers,

- 2 eggs,

- 1 can of pickled corn,

- mayonnaise - to taste,

- salt, pepper - to taste,

- vegetable oil for frying.

Preparation

1. Peel the champignons, chop them, add a little salt and fry over low heat.

Before pouring oil into the frying pan, you need to simmer the mushrooms a little under a closed lid and pour out the liquid that has formed.

2. Peel the onion, chop and fry until golden brown.

3. Cut chicken meat, eggs and cucumbers into cubes.

4. Place all ingredients in a salad bowl, add corn and mix everything thoroughly. Season with salt, pepper, mayonnaise and mix again.

6. “Sissie” salad

A delicious holiday salad, tender but piquant with garlic.

- 400 g ham;

- 4 fresh cucumbers;

- 180 g cheese;

- 3 boiled eggs;

- 1 large clove of garlic;

- salt;

- mayonnaise.

Preparation

1. Cut the ham and cucumbers into strips.

2. Three eggs and cheese on a grater.

3. Add crushed garlic, salt and season with mayonnaise.

7. Rainbow salad

Ingredients

— Potatoes — 2 pcs;

— Fresh cucumber — 1 piece;

— Fresh tomato — 1 piece;

— Chicken eggs — 2 pcs;

— Ham — 150 grams;

— Canned corn — 4 tbsp;

— Marinated mushrooms — 100 grams;

— Fresh parsley - 3-4 sprigs;

- Mayonnaise - to taste;

- Salt, pepper - to taste.

Preparation

1. “Rainbow” is one of a series of salads that are laid out in the form of food mounds. For such a salad, you should choose products of different colors, but well harmonized in taste. Cutting can be done in the form of straws or small cubes. To dress the salad, choose thick mayonnaise or sauce, which is laid out in the center and in this form the salad is served on the table. The salad is mixed immediately before use.

2. For the Rainbow salad, choose the following products: cucumber, tomato, potatoes, eggs, ham, mushrooms, canned corn, parsley and mayonnaise. You can also use additional salt and pepper.

3. Peel and cut the potatoes into strips, fry in sunflower oil until crispy.

4. Boil eggs and cut into strips.

5. Cut the tomatoes into strips.

6. Also pickled mushrooms.

7. Ham.

8. Cut the cucumbers into strips. Prepare the corn. Place 2 piles of food opposite each other in a circle on a large round plate.

9. Place mayonnaise in the center. Sprinkle vegetables with salt and pepper. Garnish the salad with parsley.

Serve a delicious and beautiful Rainbow salad on the festive table.

8. Crab stick salad

Ingredients

— Crab sticks – 1 pack (240g)

— Canned corn – 1 can (380g)

— Fresh cucumbers – 300g

— Peking cabbage – 200g

— Mayonnaise – for salad dressing

— Fine table salt

Preparation

1. Prepare all the necessary ingredients for the salad. Due to the fact that they are all multi-colored, the salad turns out bright and appetizing.

Slice the cucumbers first. I try to choose young ones, small in size. Before cutting into cubes, I recommend peeling the skin if the cucumbers are purchased. If you take cucumbers from your own garden, then you don’t have to worry about nitrates, which means you don’t have to peel them!

2. Pre-defrost the crab sticks after removing them from the packaging. As a matter of principle, I do not buy this product by weight, as I believe that vacuum packaging provides the necessary antibacterial protection during storage. Cut the sticks into small pieces.

3. Then finely chop the Chinese cabbage. There is no need to crush it additionally, otherwise it will lose its juice and will not have a pleasant crunch in the salad.

4. Next, combine all the ingredients in a salad bowl, adding canned corn. Season with mayonnaise and salt to taste. I prefer a light version of this salad, so I always use homemade low-fat mayonnaise. You can replace mayonnaise with sour cream, it’s also very tasty. Mix the contents of the salad bowl, add salt and eat fresh

9. Salad with chicken and vegetables

Ingredients

Chicken fillet - 300 grams

Bell pepper - 1 piece

Tomatoes - 3 pieces

Cucumbers - 2 pieces

Grated cheese - 1/2 Cup

Mayonnaise - To taste

Salt, pepper - To taste

Number of servings: 2

Preparation

1. Place the chicken fillet in a pan of boiling salted water and boil for 20 minutes (until tender).

2. Peel the bell pepper from seeds and membranes, cut into small cubes and place in a salad bowl.

3. Cool the chicken fillet, cut into cubes of similar size and add to the salad bowl.

4. Add diced tomatoes there.

5. Add diced cucumbers, grated cheese, salt, pepper and mayonnaise. Stir.

Salad with chicken and vegetables is ready!

10. Salad “Yummy”

Ingredients

- cabbage

- fresh cucumber

- onion

- sausage (whatever you like)

- mayonnaise

- spices

Preparation

1. Shred cabbage (we use Beijing cabbage, it tastes better)

2. Cut the cucumber into strips (I like the straws to be larger)

3. Cut the sausage into strips

4. Cut the onion into half rings

5. Add mayonnaise, salt, pepper and mix everything!

We wish you bon appetit!

Technological map of fresh cucumber salad with sweet pepper as in kindergarten:

Technology for preparing salad from fresh cucumbers and sweet peppers as in kindergarten:

There are only four ingredients in this salad of fresh cucumbers with sweet peppers, just like in kindergarten.
300 grams of cucumber is not a small long cucumber.
But 55 grams of sweet pepper is only half of a small paprika. We won’t focus on color, so take any, but don’t forget that green peppers are bitter, and with red, yellow or orange the salad will look brighter.
According to the technological map, iodized salt is taken, but you can also use the one you have at home.
25 grams of vegetable oil is approximately 2 tablespoons.

If the cucumbers are not homemade, then you must, at least partially, thinly remove the skin. It tends to accumulate everything in itself, including the chemicals that are used to fertilize cucumbers. And if the vegetables are not from my garden, then I don’t trust the skin at all :)
Wash the sweet pepper thoroughly, cut off the stem and cut out the white membranes with seeds.

Cut the pepper into small strips. Cucumber - slices or slices.

The cutting is not important. Perhaps your child likes vegetable salads in the form of medium-sized cubes. So, grind it that way.

All that remains is to combine everything, salt and season with vegetable oil.

If you can cut everything a little in advance, then it is better to salt and season immediately before serving, since cucumbers will release water quite quickly, remember this.
I think that some kind of greens, for example, dill or parsley, in this salad of fresh cucumbers with sweet peppers, as in kindergarten, will be quite appropriate and will not harm the baby at all, but on the contrary, they will vitaminize the growing body.
Bon appetit!

A simple but incredibly tasty low-calorie and healthy salad with fresh cucumber, canned peas and bell pepper will appeal to all vegetable lovers. Prepare a quick vegetable salad according to our recipe - you will love it.

The products used are the simplest: everything you need according to the list.

First, cut the green onion into small cubes.

Then the bell pepper is chopped into small cubes. Everything needs to be cut as small as possible.

Bell peppers are freed from the core and stalk in advance. Take red sweet fleshy pepper.

The “pickle” is drained from a jar of green peas. The peas are placed in a salad bowl with the main ingredients.

Mix everything carefully with a spoon. A little salt won't hurt.

Salad with fresh cucumber, green peas and bell pepper is placed into portioned bowls. Topped with low-fat sour cream and served. Have a light snack! Summer is ahead - our salad by the way.

Step 1: prepare vegetables and herbs.

This salad will appeal to everyone who wants not to consume extra calories. So, first, using a kitchen knife, we cut off the caps at both ends of each cucumber and, if desired, peel the fruits, and remove the stalks and gut the seeds from the sweet bell peppers. Then we wash them together with our favorite greens under streams of cold running water, dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Finely chop the dill or parsley.


We cut the cucumbers and peppers the way you like best, for example, into cubes or strips, but it is desirable that the pieces are small in size and thick, up to about 1 centimeter, in this case it will be much more pleasant to enjoy the finished food.

Step 2: prepare the olives and other ingredients.

Now, using a regular canning key, open a jar of pitted olives, throw them into a colander and leave them in the sink for 3-4 minutes to drain off excess liquid. After this, we lay out the marinades on a clean board and, in turn, cut each berry into 2–4 parts or chop them into rings, half rings or quarters. Then we put the rest of the necessary ingredients on the countertop and proceed to the next final step.

Step 3: bring the cucumber and pepper salad to full readiness.

Place chopped cucumbers, olives, sweet peppers and dill or parsley in a deep bowl. Season everything to taste with salt, olive oil and mix with a tablespoon until smooth. Next we give it to the salad. stand at room temperature 3-4 minutes for the vegetables to release their juice, and after that we serve it to the table.

Step 4: Serve the cucumber and pepper salad.

After preparation, the cucumber and pepper salad is slightly infused and then served at room temperature in a container specially designed for this purpose or in portions on plates. If desired, before serving, it is supplemented with a small amount of fresh herbs and plates with sour cream, cream or mayonnaise are placed on the table; perhaps, for some gourmets, olive oil will not be enough, and they will prefer a richer dressing. Cook with pleasure and enjoy delicious food!
Bon appetit!

This salad turns out to be very rich and light, but you can argue about some of the ingredients, for example, simply replace them with others, olives with olives, capers, pickled or pickled cucumbers, olive oil with vegetable oil, sour cream or cream;

To make the dish more satisfying, very often a hard-boiled chicken egg, feta cheese, hard cheese, Feta or cottage cheese, as well as beef, pork, chicken or turkey meat are added to it;

In addition to dill and parsley, use cilantro, green onions, basil or fresh lemongrass leaves;

If desired, the salad can be seasoned not only with salt, but also with allspice or dried herbs: savory, barberry, fenugreek and others.