9 most delicious recipes for Iceberg salad. How to prepare an iceberg salad with avocados, cucumbers, tomatoes, chicken, tuna, cabbage, crab sticks and tomatoes?

The most delicious recipes for cooking dishes with an ice salad.

Vegetable compositions with an iceberg salad are tasty and healthy. Using different ingredients, you can cook many dishes with crispy small -calorie green leaves for every taste. We offer a top of the best dishes with an iceberg salad with a detailed description of the recipes.

Recipes for making an iceberg salad with photo

Iceberg salad to taste and dense crispy leaf plates resembles Beijing cabbage. And rounded dense heads are similar to white cabbage in miniature. The Iceberg salad is good because it has a delicate taste without a bitter aftertaste, is good for health and ideal for nutrition of people who follow the figure.

Kochaniki and beautiful leaves can be used as ingredients for various salads. They are suitable for decorating meat dishes, fish and vegetables. The easiest way to quickly cook the dish: cut the iceberg salad into large pieces and season with a variety of gas stations.

Iceberg salad, mushroom recipe

Iceberg salad is successfully combined with many products. The method of making a salad with mushrooms is an uncomfortable version of a delicious and hearty dish. Companions of crispy green leaves can be different mushrooms: oyster mushrooms, champignons, mushrooms. We offer for your piggy bank an original recipe for a fox salad.

Products:

• chanterelles - 100 g
• iceberg salad - a small head
• mangold greens - several leaves
• fresh plums-3-4 pcs.
• mascarpone - 2 table. tablespoons
• honey - 1 seaginals. a spoon
• sugar - 1 table. a spoon
• balsamic vinegar - 2 table. tablespoons
• olive oil - 2 table. tablespoons

Preparation

1. Sort out the foxes, wash and fry to the finished state
2. Dare off the bones in the plum, divide into halves
3. Combine sugar with balsamic vinegar, heat in the saucepan until sugar dissolves and lower the pieces of drain there. Hold until the plum is saturated with marinade
4. Torn the leaves of manhold and salad of the iceberg with your hands, lay out on a plate
5. Put warm plums on the leaves, fried chanterelles and slices of mascarpone
6. Prepare the sauce: shake honey, balsamic vinegar and olive oil
7. Season the salad with the sauce

Iceberg salad with tomatoes cucumbers

One of the favorite salads: the simplicity of cooking, the availability of products, the minimum of calories give the right to take a worthy place in the diet of losing weight. This dish can be used as snacks and side dishes for meat and fish.

Products:

• iceberg salad - 200 g
• tomato-2-3 pcs.
• cucumber-1-2 pcs.
• lemon juice - 0.5 teaspoon
• olive oil
• garlic-1-2 teeth
• greens of dill
• salt pepper

Preparation

1. Chop salad leaves
2. Cut cucumbers and tomatoes with small slices
3. Prepare salad fill: shake oil with lemon juice and crushed garlic, add salt and pepper
4. Mix the components of the dish with chopped dill, pour in gas stations

Iceberg salad with avocado

A tasty and hearty dish will surprise your guests and households with a piquant taste and a beautiful feed of the dish.

Products:

• a piece of smoked salmon - 200 g
• iceberg salad - 1 head
• avocado - 1 fruit
• sesame seed - 1 tea. a spoon

For sauce:

• olive oil - 3 table. tablespoons
• balsamic sauce - 1 table. a spoon
• soy sauce - 1 table. a spoon
• liquid honey - 1 tea. a spoon

Preparation

1. Wash the fetus of avocado, remove the bone and cut into cubes
2. Iceberg salad is divided into leaves and torn not large parts
3. Fillet salmon hot smoking (you can use other fish) into pieces
4. Mix the components of the dressings: soy sauce, honey, olive oil, balsamic sauce
5. Put all the components of the salad in the salad bowl and gently mix with a fork
6. Flavor with sauce and sprinkle sesame seeds

Iceberg salad with shrimp and tangerines, recipe

A wonderful recipe for a solemn feast. Your guests will be pleasantly surprised by an extraordinary taste salad With a harmonious combination of ingredients.

Products:

• iceberg salad - 1 head
• royal shrimp - 200 g
• mandarins - 3 pcs.
• any cheese with herbs (Philadelphia, Caucasian, Adyghe, Tilsiter) - 100 g

For sauce:

• olive oil - 3 tables.
• lemon slice juice
• dijon mustard - 1 tea. a spoon
• salt, black pepper

Preparation

1. Boil shrimp
2. Cut or tear slices Iceberg salad
3. Cut the cheese with herbs with cubes
4. Clean the tangerines and divide into slices, take the film if possible. Cut large pieces into halves
5. Prepare the sauce: mix olive oil, dijon mustard, squeeze lemon juice, black pepper and salt
6. Put the components of the salad on a dish and season with sauce

Iceberg salad with tuna, recipe

Iceberg salad leaves with canned tuna will not burden the figure with excess calories, and such a salad is easy to cook

Products:

• kochan Salad Iceberg
• a jar of canned tuna
• one onion
• one boiled egg
• a handful of cherry tomatoes
• a few olives for decoration
• salt, pepper, olive oil

Preparation

1. Rinse the kochan salad of the iceberg in running water and dry
2. Cut salad leaves in large pieces and put on a dish
3. Lay out pieces of canned tuna on top
4. Cut onion into thin rings and place on the surface of the tuna
5. Place a quarter of boiled eggs on top
6. Decorate the salad with halves of cherry tomatoes and olives
7. Add, pepper and flavor with olive oil

Iceberg salad with chicken - cobb, recipe with photo

Cobb salad is the invention of Americans. This dish is most often offered in America’s restaurants. And not at all in vain. Fast and simple preparation, excellent taste and the ability to modify the dish, varying the ingredients of the sauce and the main components, allow you to bring this salad into the category of favorite. Cobb salad is very tasty with mayonnaise, though this adds extra calories to the dish.

Products:

• chicken breast - 400 g
• bacon - 4 pieces
• avocado fruit
• iceberg salad - Middle Kochan
• tomatoes - 3 pcs.
• boiled eggs - 2 pcs.
• a bunch of parsley

For sauce:

• olive oil-5-6 stages
• mustard - 2 tea. tablespoons
• wine vinegar - 3 table. tablespoons

Preparation

1. Boil the chicken breast, cool and cut into cubes. You can take smoked or slightly fried chicken. But the option with a boiled pile is considered a more dietary
2. Fry pieces of ham in oil until crispy crust
3. Cut the boiled eggs into cubes
4. Wash the tomatoes and cut into small pieces-cubes
5. Out of avocado, remove the bone, cut the skin and cut the fetus into small pieces
6. Pieces of Iceberg salad torn with your hands on a large dish, sprinkle parsley with greens
7. Strips lay the ingredients of salad from left to right: a strip of eggs, a strip of avocado, chicken breast and chopped tomatoes
8. Place the fried ham in the center of the salad
9. Prepare the sauce: Beat mustard with wine vinegar, gradually add olive oil until a homogeneous emulsion is obtained
10. Before serving, salt and season the salad

Green Iceberg salad with cabbage, recipe

The Iceberg salad is harmoniously combined in salads with many varieties of cabbage: Beijing, broccoli, white, Savoy, etc. Mutual enrichment with vitamins, simplicity and minimum of time for cooking, practically the absence of calories - the dignity of such salads. They can be prepared for daily use as an independent dish and side dishes.

We offer a recipe for everyone's favorite freshness salad. The dish can be seasoned with any vegetable oil or light mayonnaise diluted by half sour cream.

Products:

• white -white or Beijing cabbage - 200 g
• iceberg salad-1-2 small cabbages
• cucumber - 1 pc.
• green onions, dill
• vegetable oil
• lemon juice
• salt

Preparation

1. Chop the cabbage and salad
2. Grate the cucumber on a coarse grater (it is better if there is a grater for Korean carrots)
3. Mix the components of the salad and add the chopped dill
4. Sprinkle with lemon juice, salmon, pepper
5. Season the dish with vegetable oil and carefully mix before serving

Iceberg salad, recipe with crab sticks, photo

We offer a "democratic" recipe for salad, where crab sticksreplace expensive royal shrimp-a la Spanish version. Try it - tasty and affordable.

Products:

• crab sticks - 250 g
• iceberg salad-1-2 small heads
• canned pineapple - 2 circles
• green apple - 1 pc.
• hard cheese - 50 g
• mayonnaise, ketchup, pepper, salt

Preparation

1. Chop the salad or torn with your hands to pieces
2. Crab sticks, apples (without peel), pineapple mugs and cheese cut the same size cubes
3. All ingredients carefully mix, pepper and salt
4. Tight the salad with sauce prepared by mixing equal parts of mayonnaise with ketchup. Ideally, you should refuel the dish with the finished sauce of Salsa Rosa and decorate with royal shrimp

Video: Universal Iceberg salad, recipe

Salad Iceberg Salad

Refuelings, filling, sauces are an important component of delicious and healthy salads. A well -chosen and cooked liquid component of salads will brighten up the fresh taste of the iceberg salad and reveal the taste palette of dishes. We offer several options for refueling, which, in our opinion, are most combined with the Iceberg salad.

Classical universal refueling

• Beat 100 g of olive oil with a freshly squeezed lemon juice (1 table. Spoon)
• Add a fourth part of a teaspoon of black ground pepper and salt to taste (about half a teaspoon)
• Beat the mixture with a whisk or fork until a homogeneous emulsion

Snum refill

1. Fry a tablespoon of sesame seeds in a pan
2. Beat 3 tablespoons of olive oil in a bowl with a teaspoon of digon mustard and lemon sliced \u200b\u200bjuice
3. Add salt, freshly ground black pepper and a pinch of sugar and turmeric
4. Mix sauce with sesame seeds and once again adjust the taste for salt and sugar

The gas station is piquant

1. Perefonchy in a mortar several walnut nuclei with a teaspoon of sesame seeds and two garlic teeth.
2. Sun the sea salt
3. Add 3 tablespoons of olive oil, a teaspoon of apple cider vinegar and a teaspoon of horseradish sauce, pepper

Sweet-sweet gas station

1. Mix lemon juice, olive oil, balsamic vinegar in equal proportions (on a tablespoon)
2. Salt, add a teaspoon of sugar (without a slide), chopped salty anchovy and several capers
3. Add dried basil and oregano to the sauce. The gas station should have a sweet and sour taste with pronounced spicy notes

Garlic filling

1. Shake a glass of kefir with a half glass of sour cream and two spoons of mayonnaise
2. Grate the cucumber
3. Crush 2-3 garlic teeth
4. Mix all the ingredients, add chopped dill and pepper, adjust the filling on salt

Important: For a delicious salad dressing, use high -quality unrefined olive oil of the first spin

Video: Iceberg salad with chicken and dressing from goat cheese with lemon

Some tricks of cooking dishes with an iceberg salad

• It is better to tear the wide juicy leaves of the salad with your hands, and not cut it with a knife. So vitamins are better preserved
• Thickened veins of green leaves should not be cut or beat off for softness: these are the most delicious crispy and delicate parts of the salad
• So that the leaves do not lose elasticity, but become juicy and unusually crispy, they should be kept before cooking for some time in ice water
• The salad is not subject to heat treatment, in which a loss of up to 60% of vitamins and trace elements is possible
• Leaf plates of salad iceberg are good to get snacks and other dishes. The dense shape of the leaves allows you to use them as a salad "plate"
• To reduce the fresh taste of salad, use olive oil with balsamic or wine vinegar for refueling, grains mustard, lemon juice, garlic, freshly ground black pepper, spicy greens
• For light snacks before lunch, the Iceberg salad is filed in a mixture of other salads (Frieze, Radichio) and greenery seasoned with salad dressing with olive oil. For a more hearty snack, the salad is complemented by boiled eggs, shrimp, mushrooms, pieces of chicken, crackers, blue mold cheese
• Chicken eggs can be replaced with quail, which are considered more useful and are well combined with the Iceberg salad

Is it possible for a nursing to mother with breastfeeding, during pregnancy?

Pregnant women and nursing mothers should include an iceberg salad in the diet.

• Iceberg salad contains so many useful things for the body that it can be put in the top products recommended for constant use. Therefore, green crispy leaves should be recommended in the nutrition of pregnant women and lactating mothers
• The head of salad resembling cabbage contains few calories, easily absorbed, without burdening the stomach with the weight of undigested food residues. The salad contains water and a large amount of fiber, which positively affects the water-salt exchange of pregnant women and eliminates constipation
• The leaves of the heads of salad Iceberg contain vitamin A, B9, ascorbic acid, many necessary minerals: CA, MG, Fe, Na, K. For the body of pregnant women and lactating mothers - this is a real storehouse of beneficial substances. Fresh salad will have a positive effect on the body of a woman and baby
• Folic acid contained in the leaves of the salad helps to improve the composition of the blood, increase hemoglobin, eliminate excessive irritability and depressive mood
• Leaf salad improves brain activity, heart and kidneys, has a positive effect on vision
• The use of salad leaves contributes to the weight loss of a woman after childbirth

About some features of use of the iceberg salad with pregnant and lactating women.

• For use, you should choose dense fresh head of salad without yellow, damaged and rotten leaves
• The first 2-3 sheets are recommended to be removed in order to avoid entering the body of nitrates and the occurrence of allergic reactions
• Before cooking, the heads must be washed with running water and let them dry
• Nursing mothers should be inserted into the diet of a salad gradually. You should start with two or three leaves and make sure that the child reacted normally to a new product. Only after that you can increase a portion of a salad dish

Important: there is an individual intolerance to the Iceberg salad. This should be noted for pregnant and nursing women.

Video: Author's dish with an iceberg salad from brand-chef Ilya Posokhin