Usually salads are prepared with sauce-pouring, recipes for pouring are known to a great variety, both universal and well-known in different countries of the world, and differing in local specifics. Typical for the post-Soviet territories is the use of oil-vinegar fills, mayonnaise or sour cream. We remember that mayonnaise and sour cream are high-calorie foods that contain enough fat. Those wishing to maintain the harmony of the figure should advise to fill salads with natural live unsweetened Bulgarian yogurt or more dense Greek .
Fat content of yogurt is low - from 0,1 to 10% (for comparison fat content of sour cream is from 10 to 58%). In addition, yogurt itself has a unique pleasant tender milk taste. Especially good are salads made of fruits with yoghurt in the style of fusion. Salads filled with natural yogurt (thanks to the microorganisms contained in it) are easily assimilated by the human body, they are both hearty and light.
Here are a few recipes for delicious salads with yogurt. Preferably choose yogurt with a fat content of not more than 4%.
A hearty Balkan salad with boiled beef and yogurt
Ingredients:
- boiled beef low-fat - about 300 g;
- natural unsweetened yogurt - about 200 g;
- young kidney beans cooked (it is possible from frozen semi-finished products) or green peas - about 200 g;
- pepper sweet red or yellow - 1-2 pcs .;
- onion green and other greens (parsley, basil, coriander, lovage, etc.);
- garlic - 2 cloves;
- hot red pepper.
Preparation
We cut the beef into small pieces. Beans must be boiled, peas can be used canned or fresh. Sweet peppers chopped short straws. Onion, garlic and herbs chop finely. Let's combine all the ingredients in the salad bowl. Yogurt season with hot red pepper, let's salad this dressing and mix. It is good to serve a salad with a table red wine or a glass of fruit rakia, as well as a fresh cake made from coarse whole-grain flour (wheat and / or mixed with barley, corn). An excellent option for lunch or dinner.
Approximately following the same recipe, you can prepare an even easier dietary salad with yogurt, replacing beef chicken with meat. To make the salad more satisfying, use the not-so-boiled (canned) beans or chickpeas. The inclusion in this salad of fresh plums and / or pears (not too juicy), as well as olives without pits (dark or light) will make its taste even more interesting.
Light fruit fusion salad with yogurt
Ingredients:
- yoghurt unsweetened natural - about 150-170 g;
- banana - 1 piece;
- pineapple (can canned) - about 200 g;
- avokado - 1 fruit;
- kiwi - 1-2 pieces;
- tangerine or orange - 1-2 pcs .;
- red hot pepper;
- lime - 1 piece;
- cocoa powder - 2-3 tsp.
- sugar-1 teaspoon.
Preparation
We will clear the banana and cut it into circles, pineapple - small pieces, peeled kiwi - small slices. Mandarins or orange clean and carefully disassemble the lobules. Fruit avocado cut along the 2 halves, remove the stone and skin, and the flesh we cut into cubes.
Prepare a hot chocolate-yoghurt sauce-pour. Mix cocoa powder with sugar (so that there are no lumps) and add to yogurt. Thoroughly mix, season with lime juice and red hot pepper - these additives will make the taste and flavor of the pouring particularly refined.
We combine the prepared fruit in a salad bowl and drink chocolate-yoghurt filling.
Of course, for the season you can choose other fruits to make salads with yoghurt, for example, plums + apricots + peaches + pears. You can add salads and various berries: currants, gooseberries, strawberries, etc., there is a lot of space for fantasies.
You can make salads in salad bowls, kremankah or glasses. To fusion salads with yogurt you can serve cool sour milk drinks, dairy and fruit cocktails with or without alcoholic ingredients, light light wines.