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Greek style broccoli salad

Greek style broccoli salad

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Mix all the dressing ingredients in a bowl.

In another bowl, mix the rest of the ingredients, sprinkle the salad with the dressing previously obtained and leave to rest for 30 minutes before eating.

Marinated beets, very tasty & # 8211 a simple appetizer, Greek style!

Today we present to you, dear lover of delicious dishes, a superb recipe for beetroot salad, in a jar. The salad is called Pazarja scordaglia & # 8211 is a traditional Greek dish. This is a salad of boiled beets and garlic. Moreover, beet leaves are marinated in this salad. The snack is extremely simple to prepare. We borrowed the idea and decided to cook a delicious snack with you. So let's make a healthy Greek appetizer.


& # 8211 2-3 beets with leaves

& # 8211 3 tablespoons olive oil

Note: see Measurement of ingredients


1. Peel the garlic, then crush it or grind it using a knife.

2. Wash the beets and their leaves very well. Put the beets in a saucepan and cook for about 45-60 minutes, until ready. Boil the leaves in a separate saucepan for 10 minutes until ready. Remove the beets from the pan and allow to cool completely. Then peel the boiled beets.

3. Remove the beet leaves from the pan, let them cool and cut them into small pieces.

4. Cut the beets in half into rounds, about 1 cm thick.

5. Arrange the beets in a dry (preventively sterilized) jar, as dense as possible and in layers, sprinkling with a little crushed garlic and boiled leaves. Leave a little free space from the "mouth" of the jar & # 8211 about 1-2 cm.

6. Dissolve the salt in a glass of water and fill 2/3 of the jar with the brine obtained. Then add the olive oil and vinegar. If there is free space, fill the jar with the remaining beets.

7. Cover the jar with a lid and refrigerate for 2-3 days. The beets are ready! The beet appetizer can be stored in the refrigerator for several months. Before serving the snack, add a little onion to the beets. The salad will become even tastier.

Healthy broccoli salad with raisins and almonds

I swear this is it the best broccoli salad which I have ever tried. I first tried it in the original version at a Christmas dinner in Denmark, where this is a somewhat traditional recipe. I turned it into one though healthier and dietary version, but the taste remained just as great.

You should not shy away from eating raw broccoli, it is incredibly crunchy and, in my humble opinion, tastes much better than when you steam or bake it. It is irresistible in combination with the other ingredients in this salad and a simple yogurt dressing. Try this one at least once healthy salad with broccoli relatively sweet and you will be convinced that I am right.

As is the case with my other recipes, this is not difficult to prepare and is ready in less than 10 minutes, during which time I included the cleaning of vegetables. This one salad fit it can be served plain or as a garnish for meat or fish. Another advantage of this is high protein content. You will be convinced that this salad will please the whole family.

Why is it so healthy broccoli and why is it recommended to be eaten raw?

Broccoli is a great source of anticancer substances that neutralize carcinogens and eliminate them from the body. It is best to consume raw broccoli so that it retains all its important vitamins and enzymes. A cup of broccoli contains more than 2 g of protein, 2 grams of fiber, 200 mg of potassium, 43 mg of calcium, 80 mg of vitamin C and folate, magnesium, phosphorus, beta-carotene, vitamin A, lutein and zeaxanthin.

    600 gr young potatoes
  • 250 gr bean pods
  • 100 gr pitted olives
  • 100 gr pitted olives
  • 150-200 gr Feta cheese
  • 2 bell peppers
  • 1/2 bunch parsley
  • the juice of half a lemon
  • 2 teaspoons mustard
  • 2-3 tablespoons of olive oil
  • dried oregano to taste
  • salt to taste.

The potatoes are cleaned and washed well, cut in half or 3-4 (depending on the size of the potato) and put in a pan greased with olive oil. Sprinkle with a little oil, press with salt and oregano to taste.

When the potatoes are ready, put them in a large bowl. While the potatoes are cooking, boil the bean pods in slightly salted water for 7-10 minutes. Drain and cool a little, then add to the potatoes. Cut the Mediterranean cheese into cubes. Olives and olives can be left whole or cut in half, they are also added to the bowl. The bell peppers are washed well and cleaned of seeds, then cut into strips.

Field salad reduces the number of triglycerides, inflammation, the risk of heart disease, digestive problems and cancer. It contains 30% more iron than spinach, helps fight fatigue, depression and stress.

Improves eyesight & ndash Vitamin A in lettuce prevents vision problems that occur with aging. It also prevents dry eyes, an annoying symptom.

Strengthens the immune system & ndash Fetish consumption stimulates the proper functioning of the immune system, preventing infections and germs from entering the body.

Beneficial in pregnancy & ndash Due to its high iron content, lettuce prevents premature birth. It also helps the fetus to reach normal weight before birth.

Accelerates metabolism The fetus is rich in vitamin B6, which has the ability to metabolize nutrients for energy extraction.

Beneficial for osteoporosis & ndash The manganese found in lettuce helps to repair bones and maintain their density in normal parameters.

Greek style omelet

The omelet is a delicious and filling idea for breakfast and more. There are a lot of omelette recipes, from the simplest, to the most complicated, with special ingredients. Today we offer you a Greek style omelet & icircn, delicious and full of protein and vitamins.

The Greek omelette is different from the omelette we know in that it contains onions, feta cheese and kalamata olives, that is, some ingredients from the Greek salad. Basically, it's a combination of a classic omelet and a Greek-style salad.

  • 4 eggs
  • 30 ml of water
  • 1/2 onion
  • 1 red
  • 60 g feta cheese
  • 30 g kalamata olives
  • 1/2 teaspoon oregano
  • pepper
  • olive oil

Beat the eggs in a bowl, adding water and a little pepper. No salt is needed because the cheese will be quite salty.

Peel an onion and finely chop it. Peel a squash, grate it and cut it into cubes. Put a little olive oil in a pan on the fire. Add the onion and cook for a minute. Add the diced tomatoes.

After a minute, put the peeled olives and feta cheese and turn off the heat. Sprinkle oregano on top. Set the mixture aside while you take care of the scrambled eggs.

Put a little oil in the pan again. Add 2 tablespoons of the egg mixture, so that the omelette bakes evenly. When the edges start to brown, turn the omelette carefully, using a spatula.

When the omelet is almost ready, put a few tablespoons of the chew made earlier and fold the omelet. Repeat the procedure with the rest of the ingredients.

Broccoli and potato salad with spicy olives

Recipes for diabetics today offers broccoli and potato salad with spicy olives. The recipe proposed by us contains 44 grams of carbohydrates and is a perfect option for lunch or dinner.

Number of servings: 3 servings.

Preparation time: Ten minutes.

Cooking time: 30 minutes.

Total time: 40 minutes.

Ingredients needed for broccoli and potato salad with spicy olives:

  • a larger broccoli
  • four unripe red or white potatoes (about 160 g potato)
  • 15 spicy green olives
  • 3 & # 8211 4 pieces of donut in vinegar
  • three cloves of garlic
  • 60 grams of feta cheese
  • salt and pepper
  • three tablespoons olive oil
  • vinegar or a lemon.

How to prepare broccoli salad with potatoes and spicy olives:

  1. Wash the potatoes and then boil them in their skins. Broccoli is separated into bouquets and steamed, preferably to keep its texture firm.
  2. Leave the potatoes, once cooked, to cool, then peel them and cut them into cubes. Then mix in a bowl the potatoes with the broccoli bunches, along with the pitted olives, cut into slices. Cut the donuts into slices and add them to the salad.
  3. Prepare the sauce separately: mix the olive oil, lemon juice or vinegar as desired, freshly ground pepper, a pinch of salt and crushed garlic with a press. Mix all the flavors with a fork, lightly.
  4. Knead the feta cheese over the vegetables. At the end add the sauce and mix to flavor all the ingredients.
  5. Serve hot salad.

Nutritional values:

  • calories: 396.9 kcal
  • protein: 9 grams
  • carbohydrates: 45 grams
  • fat: 20 grams.

Tip: Try the recipe for diabetics: Cabbage meal with chicken legs.

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Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in pdf format.

For a personalized nutritional plan, access the link below:

For FREE tutorials on diabetes and a healthy lifestyle you can follow our collaborating doctor's channel: Dr. Petrache.

For the latest information on diabetes and nutrition, visit the partner blog: Diabetes, nutrition and metabolic diseases.

Broccoli salad with avocado, tomatoes and nuts

It is prepared in 5 minutes and is a safe way to introduce broccoli in the diet of small and large capers. Tasty, but especially nutritious and healthy, broccoli salad with avocado, tomatoes and nuts can be served as an appetizer or as a main course at lunch. We recommend!

Preparation time: 4 min.

Total cooking time: 5 min.

Difficulty: Very easy

Amount: 2 servings

6 fruit salad recipes with herbs

Do you want to prepare a light and healthy meal? Then you can not miss our selection of salads with wild herbs and fruits. One tastier than the other!

1. Salads of watermelon, radish, thyme and sage


  • 1/2 Chinese radish (Daikon), cleaned and chopped into thin slices or 250 g of regular radish
  • 1/4 small watermelon, cleaned and seedless, cut into thin slices
  • 1 teaspoon lemon juice
  • Thyme and sage to taste
  • Salt and pepper to taste
  • Paprika to taste
  • 2 teaspoons grape seed oil

Method of preparation

  • First, put the chopped watermelon and radish in a deep bowl.
  • Then mix the grape seed oil with the lemon juice, herbs and paprika. Add salt and pepper to taste.
  • Put the dressing over the salad and enjoy!

2. Shrimp salad, avocado, mango and herbs


  • 3 lettuce leaves (of your favorite variety)
  • 1 medium mango, cleaned and diced
  • 1 avocado peeled and diced
  • 10 cherry tomatoes cut in half
  • 1 cup boiled shrimp
  • 2 teaspoons olive oil
  • 1 teaspoon lemon juice
  • 4 basil leaves
  • 4 parsley leaves
  • Salt to taste

Method of preparation

  • First, mix the mango, salad, avocado, tomatoes and shrimp in a deep bowl. Add salt to taste.
  • Chop the basil and parsley and set aside the herbs.
  • Mix the olive oil and lemon juice, adding the herbs.
  • Pour the dressing over the salad and enjoy it!

3. Watercress salad, strawberries and herbs


  • 1 cup watercress
  • 1 handful of dandelion
  • 350 g of strawberries cut in half (or in quarters if large)
  • 1 cup of arugula
  • 2 teaspoons olive oil
  • 5 basil leaves
  • 6 parsley leaves
  • 1 small handful of coriander
  • Salt and chili or pepper to taste

Method of preparation

  • First, chop the herbs and mix them with the oil, salt and hot pepper.
  • In a bowl, add the watercress, arugula and strawberries.
  • Stir and add the dressing!

4. Tomato, watermelon and basil salad


  • 10 cherry tomatoes cut in half or 2 medium tomatoes, cut into cubes
  • 1 cup watermelon, seedless and diced
  • 4 fresh basil leaves
  • 3 teaspoons extra virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper to taste

Method of preparation

  • First, place the tomatoes and watermelon in a large bowl.
  • Then, cut the basil leaves in half and add them to the salad. Stir well.
  • Prepare the dressing, combining olive oil, lemon juice and salt and pepper to taste.
  • Pour the dressing over the salad and enjoy it!

5. Tomato, plum and coriander salad


  • 1 diced tomato
  • 1 diced green tomato
  • 10 cherry tomatoes cut in half
  • 1 red plum cut into thin slices
  • 1 yellow plum cut into thin slices
  • 6 tablespoons of sherry vinegar
  • 1 finely chopped green onion stalk
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Coriander to taste

Method of preparation

  • First, put the green onion in a bowl with the sherry vinegar. Add salt to taste and simmer for 30 minutes.
  • Then, put the tomatoes and plums in another bowl. Add salt and pepper to taste.
  • Add olive oil and add green onions with vinegar.
  • Add coriander just before serving.

6. Salad of oranges, grapes, cucumbers, broccoli and parsley


  • 1 cucumber cut into small pieces
  • 2 small peppers (one orange and one yellow) cut into small cubes
  • 1 large orange, cleaned and sliced, without seeds
  • 6 radishes cut into small slices
  • 1 small broccoli flower cut into small pieces
  • 1 cup of seedless grapes, cut in half
  • 2 tablespoons freshly chopped dill
  • 1/4 cup freshly chopped parsley
  • 1/4 cup raw, peeled sunflower seeds


  • 1 clove chopped garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon apple cider vinegar
  • The juice of a lemon
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Method of preparation

  • Then mix the pepper, radish, broccoli, grapes, orange and cucumber in a large bowl.
  • Add the dressing and mix.
  • Add the dill and parsley and mix well.
  • Add sunflower seeds before serving.

Which of these fruit and herb salad recipes tempted you? Try them all and enjoy fresh, healthy, nutritious and low-calorie foods. You can also add nuts if you want to give a crunchy note to salads. We hope you enjoy them!

Greek style eggplant salad

Bake the eggplant on the grill, stove or on a hot tray, as you prefer. Peel a squash, grate it and squeeze the juice.

Cut the pepper into cubes or short strips. Finely chop the onion. The feta cheese is crushed with a fork.

After it has cooled, the eggplant is coarsely chopped with a wooden or plastic knife. Mix well with chopped vegetables, crushed feta cheese and olive oil.

Match salt and pepper to taste. It goes well with some chopped parsley, if you have it.

TOTAL: 900 grams, 636 calories, 24.3 protein, 43 fat, 46.9 carbohydrates, 24 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


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