Salads made of fresh vegetables and sprouts are an essential part of a healthy diet. At least once a day, we treat ourselves to a large plate of fresh salad, preferably not until dinner, and before lunch or, for example, in the summer instead of lunch.
Here are some recipes to stimulate the imagination, although salads are a very grateful subject for the creative fantasy of a cook.
1. Sałatka ogrodowa
2 cups of spinach (torn into small pieces)
1 a cup of alfalfa sprouts 1/2 cups of cabbage sprouts
1 filiżanka cienko pokrojonej kruchej sałaty
1/2 cups of thinly sliced red cabbage
2 małe marchewki drobno pokrojone
2—3 radishes, finely chopped
1 średni pomidor pokrojony w plasterki
In a large bowl, combine all ingredients except the tomato. Place the tomato slices on the surface. Serve the carrot and nut sauce separately.
2. Sałatka Hipokratesa
2 filiżanki pokrojonych siewek słonecznika
2 cups of sliced buckwheat seedlings
2 cups of alfalfa sprouts
1 filiżanka kiełków soczewicy lub mung
1—2 łodygi selera drobno pokrojone
2—3 papryki drobno pokrojone
2 pomidory pokrojone w kostkę
Mix the ingredients and serve with your favorite sauce.
3. Sałatka warszawska
1 a cup of wheat germ
1 filiżanka kiełków soczewicy lub mung
1/2 cups of finely chopped parsley
2 spoons of chopped chives
1/2 cups of buckwheat seedlings
4—5 tomatoes cut into quarters
Mix all ingredients and serve with garlic-mint sauce.