Salad dressing

Some salads are seasoned with vegetable oil. Vegetable oil can be consumed on Saturdays and Sundays (except for the Sabbath of Holy Week), so such lean salads should be served on the table only these days.

Salad with mushrooms and potatoes

To prepare a lean salad with potatoes and mushrooms, we will need:

• 
  300 g of sauerkraut
• 
  250 g of pickled mushrooms
• 
  60 ml of vegetable oil
• 
  50 g of green onion
• 
  50 g of onions
• 
  4 potatoes
• 
  2 pickled cucumber
• 
  salt, black pepper - to taste

Thoroughly peel my potatoes and boil it inuniform in slightly salted water. When the potatoes are ready, let's cool it. Marinated mushrooms are thrown in a colander to the marinade stack. Rinse the green onions and dry it with a towel. We clean onions. Kvasshenuyu cabbage washed in cold running water and squeeze.

Finely cut the green and onions, cucumbers andboiled potatoes cut into small cubes. Mix the chopped onions, potatoes and cucumbers, add mushrooms and sauerkraut. We fill the salad with vegetable oil, salt and pepper to taste and mix thoroughly. Before serving, you can decorate the salad with herbs.

Eggplant salad with peanut sauce

To prepare a spicy lean egg-coated salad, we need to take the following ingredients:

• 
  350 g aubergines
• 
  250 g of tomatoes
• 
  40 g nuts
• 
  2 tablespoons water
• 
  1 clove of garlic
• 
  vegetable oil
• 
  salt, pepper, basil - to taste

We clean the eggplant from the skin, cut along 4or 8 parts. Lubricate the pan with oil and put aubergines on it. Lubricate eggplants with vegetable oil with the help of a culinary brush and lightly salted. We bake eggplants in a preheated oven for 200 ° C for half an hour until they become soft. We take the eggplant from the oven and cool it.

Tomatoes scalded with boiling water and take off the skin. Peeled tomatoes cut in half across and take out the spoon with the spoon. We cut tomatoes in small cubes, add them to a bowl, salt and leave for 5 minutes.

Rinse the nuts with garlic. Drain the tomatoes juice into the nut-garlic mass and stir (you can in the blender). The mass should not be crumbly. If the juice was too little, pour water into the mass. Salt and pepper sauce, add to it finely chopped basil.

Cut the baked eggplant into pieces, mix it with tomatoes and season with nut sauce. Before serving, sprinkle the salad with finely chopped basil.

Salad with tomatoes and pomegranate

To prepare this lean salad without vegetable oil, we will need:

• 
  tomatoes - 2 pcs.
• 
  garnet - 1 pc.
• 
  green onions - 2 feathers
• 
  finely chopped coriander or parsley - 2 tablespoons
• 
  salt - to taste

Tomatoes are cut into cubes. Green onions and parsley (coriander) finely chopped. We clean the pomegranate and disassemble it for grains. We take a large bowl, mix in it diced tomatoes, pomegranate seeds and greens. Salt the salad to taste and gently mix.

Celery salad with celery

This lean salad, like the previous one, is prepared without oil, so you can eat it on any day of fasting. For salad preparation we will need:

• 
  celery root - 1 pc.
• 
  green pepper - 2 pods
• 
  soy sauce, sugar, salt, vinegar, greens - to taste

My celery root, cleanse, cut thinstraw or rub on a large grater and sprinkle with vinegar. Prepare the pepper pods. For this, we cut out the core, and pods themselves are scalded with boiling water or we stand in the marinade from the vinegar. Prepared peppers cut into strips. We combine pepper, celery and soy sauce, mix, add salt and sugar to taste. Before serving, sprinkle the salad with finely chopped herbs.

Bon Appetit!