Salads with adjusted temperature to the coldest days can become a single dish: bet!
Replace conventional ice salads with hot dishes, with dense vegetables and sauces
Did you know you don’t have to give up salad in winter? Forget that cold dish with raw leaves! This is because, in this period of the year, salads obtain new elements, warmer temperatures and intense flavors. Cooked, cooked or skipped ingredients come into play, as well as hot cereals, seasonal vegetables and thicker sauces, which help to transform the dish into a complete and delicious meal.
Therefore, it is possible to maintain lightness even on cold days, with hot combinations, they feed well and also offer variety to the menu. “More than a simple follow-up, winter salads can work as a single dish, balancing proteins, carbohydrates and vegetables in a bowl. Bets on oven vegetables, whole grains and slightly skipped leaves are therefore a way to ensure a variety of nutrients and maintain the consumption of vegetables even on cold days”
So take a look at the suggestions for hot salads to face the season with lower temperatures with flavor, balance and creativity.
Hot vegetable salad
Ingredients:
2 cups of pumpkin puppy
2 cups of chopped cauliflower
Half a cup of black olives
8 MINICEBOLAS
1 cup of cherry tomatoes
4 whole cloves of garlic with peel
1 yellow peppers in strips and 1 courgette in cubes
1 tablespoon of brown sugar
3 tablespoons of balsamic vinegar
3 tablespoons of olive oil
1 sachet Maggi®
Half rocket (type of child)
Preparation:
1 – In a pan, mix all the ingredients well, so that all the vegetables are well seasoned.
2 – Cover with aluminum sheet and bake in a medium oven (180 ° C), preheated, for about 30 minutes or until the vegetables are “al dente”.
3 – Remove the aluminum sheet and cook for another 10 minutes.
4 – Remove from the oven, place in a service plate and add the rocket. Serve later.
Quinoa salad
Ingredients:
250 grams of quinoa in wheat
Half a teaspoon of paprika
2 tablespoons of olive oil
Half a tablespoon of grated ginger
1 grated carrots and 1 leather -free tomatoes and chopped seeds
1 tablespoon of Maggi® fundar
Chopped green chives to taste
Preparation:
1 – In a pan, boil a liter of water.
2 – Put the quinoa and the paprika, cooking for about 20 minutes in covered pan.
3 – Turn off the heat, drain the water and set aside.
4 – In another pan, heat the olive oil, brown the ginger and brown the carrot.
5 – Turn off and mix the cotta quinoa, the May Fonor, the tomatoes and the chives. Serve.
Chickpea salad with prawns
Ingredients:
1 and half a tablespoon of olive oil
1 small chopped onion
2 wedges of chopped garlic
3 tablespoons of red peppers in strips
1 stem of sliced leeks
1 tablespoon of Maggi® fundar
Black pepper to taste
100 grams of small clean prawns
3 cups of boiled chickpeas
Half a chopped celery stem
4 tablespoons of chopped parsley
Preparation:
1 – In a pan he warms half a tablespoon of olive oil and brown the onion and garlic.
2-add the peppers, the leeks, half a tablespoon of Maggi fonttor, the black pepper and prawns. Go up to when the vegetables are slightly widening and prawns are pink.
4 Transfer to a container and mix the chickpeas, the celery, the parsley and the rest of the olive oil and the founder. Serve later.
Edition: Fernanda Villas Bôas
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
