Bell pepper salad cucumber recipe. About the world of plants and country life
Finally, the time has come when something is already breaking down from the garden and pleases with vitamins). And although bell pepper is still purchased, but salad, cucumbers and onions are already all their own, freshly cut, harvested. The highlight of the salad with bell pepper and cucumber is cheese! Do not save on it: if it has a neutral taste, then the salad will become boring.
Total and active cooking time - 15 minutes
Cost - $ 2
Calorie content per 100 g - 172 kcal
Servings Per Container - 3-5 servings
How to make a salad with pepper and cucumber
Ingredients:
Sweet green pepper - 150 grams
salad - 60 grams (leaf)
red onion - 50 grams
hard cheese - 70 grams. I took Lithuanian hard cheese Dzhugas. As far as I know, it is quite popular and you can quite find it on the counter of your store.
cucumber - 120 grams (fresh)
orange juice - 30 grams (freshly squeezed)
vinegar - 1 tablespoon (balsamic)
sugar - 1 teaspoon
salt - 1/2 teaspoon
vegetable oil - 3-4 tablespoons (or olive)
pepper to taste
Cooking:
Wash, dry and tear lettuce leaves by hand. Why is it better with your hands, and not with a knife? I am purely due to aesthetics. I suspect that all this talk about oxidation will fade faster, just a myth).
Everything else: cucumbers, cheese, pepper - cut thin, short straws.
I like the green pepper in the salad, it is in this salad. Its go bitterness is in perfect harmony with the cheese. I tried with red - worse, but possible) 
I don’t clean the cucumbers from the skin, because, as I said above, they are clean, without nitrates, from my mother’s bed. 
Hard cheese doesn’t really want to cut into strips, it is possible, but not fundamentally). 
Next, we make salad dressing. To do this, mix-beat the juice, vinegar, vegetable or olive oil, sugar and salt to the consistency of the emulsion. Season the salad, sprinkle lightly with pepper (this is to taste) and serve immediately.
Enjoy your meal!
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A selection of 10 best salads with fresh cucumbers. Cucumbers are always on store shelves, and even more so in the summer. Every housewife should have at hand recipes with the most popular products, for example, with fresh cucumbers. Salads will not take much time to prepare them, but they will be a delicious and satisfying dish for you and your family!
1. Chicken salad with eggs and mushrooms
Ingredients
- Smoked chicken breast - 200 g
- Fresh cucumber - 150 g
- Pickled mushrooms - 150 g
- Onions - 1 pc.
- Boiled eggs - 4 pcs.
- Mayonnaise or sour cream - to taste
- salt
- pepper
- Chives or other herbs to taste
Cooking
1. Mushrooms cut into medium-sized slices, finely chop the onion, lightly fry, cool.
2. Smoked chicken breast and cut the cucumber into thin strips, grate the eggs on a medium grater, chop the greens.
3. Lay out layers from bottom to top:
the first layer is chicken,
the second layer is a cucumber,
third layer - mushrooms with onions,
the fourth layer is greens,
the fifth layer is eggs.
4. Smear with dressing, salt and pepper to taste.
5. Decorate as desired.
2. Salad with chicken, cheese and crackers
Ingredients
- boiled chicken breast - 350 gr.
- tomatoes - 2-3 pcs.
- bell pepper - 2-3 pcs.
- fresh cucumbers - 2 pcs.
- rye crackers - 80 gr.
- hard cheese - 150 gr.
- mayonnaise - to taste
- garlic - 1 head
Cooking
1. Chop or tear the chicken breast into small pieces. We take a plate or salad bowl and put our chicken in it, taking it a little to the bottom.
2. Cut the tomato into small strips or cubes. Half a head of garlic is passed through a press and mixed in a separate bowl with chopped tomatoes and a small amount of mayonnaise.
3. The resulting mixture is spread on top of the chicken. If a lot of liquid has formed from the tomato, then it must first be drained.
4. Peel the bell pepper from the seeds and cut into small cubes. The remaining garlic is passed through a press and mixed with pepper and mayonnaise.
5. Spread the mixture of pepper on top of the tomatoes.
6. Cut the cucumbers into cubes and spread them in a subsequent layer.
7. The next layer is made from crackers.
8. Then comes a layer of crackers that need to be greased with a thin layer of mayonnaise.
9. Pass the cheese through a fine grater and sprinkle with plenty of salad.
10. We send the salad with chicken, cheese and crackers in the refrigerator for 60 minutes.
3. Crazy Salad
Ingredients for 2 Portion Salads
— Crab sticks-200 gr.
- Boiled egg-2 pcs.
- Fresh small cucumber - 2 pcs.
- Tomatoes medium-2 pcs.
- Cheese-60 gr.
- Mayonnaise-3 tablespoons
Cooking
1. Cut cucumbers and tomatoes into small cups. Grate the cheese.
2. Chop the eggs, cut the crab sticks into cubes, add mayonnaise, mix.
Lay out:
1-crab sticks with an egg
2-cucumbers
3-crab sticks with an egg
4-tomatoes
5-cheese
Decorate as desired.
4. Salad "Delight"
The salad is simple and really very very delicious.
Approximate proportions of products: (on the eye - everything should be equally divided)
— Fresh mushrooms - 300 gr.
- The onion is large.
— Chicken fillet - 200 gr.
— Korean carrots - 150 gr.
- Fresh cucumbers, if small then 2 pcs.
Cooking
1. Salad is laid out in layers.
Everything is cut into strips. (Cucumber is possible on a coarse grater)
2. grease the bottom of the plate with mayonnaise
1 layer - fried mushrooms with onions
2 layer - boiled chicken breast
mayonnaise
3 layer - Korean carrots
4 layer - fresh cucumber
mayonnaise
Enjoy your meal!
5. Zodiac Salad
Ingredients
- 0.5 kg of champignons,
- 1 large onion,
- 1 chicken thigh (I take the brisket, it’s more convenient to cut),
- 2 fresh cucumbers,
- 2 eggs,
- 1 can of pickled corn,
- mayonnaise - to taste,
- salt, pepper - to taste,
- vegetable oil for frying.
Cooking
1. Peel the mushrooms, chop, add a little salt and fry over low heat.
Before pouring oil into the pan, you need to put out the mushrooms a little under the closed lid and pour out the liquid that has formed.
2. Peel the onion, chop and fry until golden brown.
3. Dice chicken, eggs and cucumbers.
4. Put all the ingredients in a salad bowl, add the corn and mix thoroughly. Salt, pepper, season with mayonnaise and mix again.
6. Salad "Sissy"
Delicious holiday salad, delicate, but spicy due to garlic.
- 400 g of ham;
- 4 fresh cucumbers;
- 180 g of cheese;
- 3 boiled eggs;
- 1 large clove of garlic;
- salt;
- mayonnaise.
Cooking
1. Cut the ham and cucumbers into strips.
2. Three eggs and cheese on a grater.
3. Add crushed garlic, salt and season with mayonnaise.
7. Salad "Rainbow"
Ingredients
- Potato - 2 pcs;
- Fresh cucumber - 1 pc;
- Fresh tomato - 1 pc;
- Chicken eggs - 2 pcs;
- Ham - 150 grams;
- Canned corn - 4 tbsp;
- Pickled mushrooms - 100 grams;
- Fresh parsley - 3-4 branches;
- Mayonnaise - to taste;
- Salt, pepper - to taste.
Cooking
1. "Rainbow" - one of a series of salads that are laid out in the form of grocery peas. For such a salad, you should choose products of different colors, but well harmonizing in taste. Slicing can be done in the form of straws or small cubes. For salad dressing, select thick mayonnaise or sauce, which is laid out in the center and in this form the salad is served on the table. Mix salad immediately before use.
2. For the salad "Rainbow" we will choose the following products: cucumber, tomato, potato, eggs, ham, mushrooms, canned corn, parsley and mayonnaise. You can also optionally use salt and pepper.
3. Peel and chop the potatoes, fry in sunflower oil until crisp.
4. Boil eggs and cut into strips.
5. Straw the tomatoes.
6. Also pickled mushrooms.
7. Ham.
8. Straw the cucumbers. Prepare the corn. On a large round plate, lay 2 pots of products opposite each other in a circle.
9. Put mayonnaise in the center. Sprinkle vegetables with salt and pepper. Garnish the salad with parsley.
Serve delicious and beautiful salad "Rainbow" on the festive table.
8. Crab stick salad
Ingredients
- Crab sticks - 1 pack (240g)
- Canned corn - 1 can (380g)
- Fresh cucumbers - 300g
- Beijing cabbage - 200g
- Mayonnaise - for salad dressing
- Small table salt
Cooking
1. Prepare all the necessary ingredients for the salad. Due to the fact that they are all multi-colored, the salad turns out to be bright and mouth-watering.
First cut the cucumbers. I try to choose young ones, small in size. Before dicing, I recommend peeling the peel if the cucumbers are purchased. If you take cucumbers from your own garden, then you can not be afraid of nitrates, and therefore do not peel!
2. Pre-defrost crab sticks, taking out of packaging. I basically do not buy this product by weight, since I believe that vacuum packaging provides the necessary antibacterial protection during storage. Cut the sticks into small pieces.
3. Then finely chop the Beijing cabbage. It is not necessary to knead it additionally, otherwise it will lose juice and will not be pleasant to crunch in a salad.
4. Next, combine in a salad bowl all the ingredients, adding canned corn. Season with mayonnaise and salt to taste. I prefer a light version of this salad, so I always take homemade mayonnaise with low fat content. You can replace mayonnaise with sour cream, so it is also very tasty. Mix the contents of the salad bowl, salt and eat fresh
9. Salad with chicken and vegetables
Ingredients
Chicken Fillet - 300 Gram
Bulgarian pepper - 1 Piece
Tomatoes - 3 Pieces
Cucumbers - 2 Pieces
Grated cheese - 1/2 Cup
Mayonnaise - To taste
Salt, Pepper - To taste
Servings Per Container: 2
Cooking
1. Put the chicken fillet in a pan with boiling salted water and boil for 20 minutes (until tender).
2. Paprika peel seeds and membranes, cut into small cubes and put in a salad bowl.
3. Cool the chicken fillet, cut into a cube of the same size and add to the salad bowl.
4. Add the chopped tomatoes there.
5. Dice chopped cucumbers, grated cheese, salt, pepper and mayonnaise. Shuffle.
Salad with chicken and vegetables is ready!
10. Salad "Yummy"
Ingredients
- cabbage
- fresh cucumber
- onion
- sausage (who like what)
- mayonnaise
- spices
Cooking
1. Shred cabbage (we have Peking cabbage, it tastes better with it)
2. Cucumber cut into strips (I love that the straw was the largest)
3. Cut the sausage into strips
4. Onion cut into half rings
5. Add mayonnaise, salt, pepper and mix everything!
Enjoy your meal!
Cucumber salad, bell pepper and onions for the winter: a recipe for cooking with step-by-step photographs.
Everyone loves very much " quick recipes"So as not to devote precious free time to endless kitchen chores. Cucumber and bell pepper salad can be prepared in 30 minutes. This is delicious unusual dish will help you out in many situations: the salad is served with meat, fish, boiled potatoes. The amazing taste of pickled vegetables guests will appreciate.
Products: cucumbers - 1.6 kilograms, bell pepper - 300 grams, onions - 2 pieces, parsley - 20 grams (optional), vegetable oil - 160 milliliters, vinegar 9% - 70 milliliters, water - 150 milliliters, sugar - 70 grams, salt - 30 grams, bay leaves - 2-3 pieces, sweet peas - 6-8 pieces.
Get one and a half liter jar of salad.
Cooking sequence with photo
1. In this preparation, it is necessary to emphasize color contrast, therefore, dark red sweet pepper is preferred. Fleshy pepper is not suitable for salad, thin-walled varieties are chosen. You can take any cucumbers, with the exception of thick "overgrown" and hollow bitter fruits.
2. Cucumbers are soaked in cold water for 10 minutes, after cutting off the tip, previously connected to the stem. Bulbs are cleaned, rinsed with running water. Bell pepper is washed, the seed part is taken out.
3. Cucumber slices should be thin, large thick rings will not have time to warm up, marinate, because salads with cucumbers are not customary to keep on fire for a long time.
4. Bell pepper cut into strips. The thinner and longer each slice strip is, the better. Onion slicing will be arbitrary: rings, half rings or cubes.
5. In a pan you need to add vegetables in layers, cucumbers should be at the bottom.
6. Onion and bell pepper are placed on top. The pan can be filled to the brim, during heating the vegetables will settle.
7. Cold water is poured into the pan, vegetables are sprinkled with salt and sugar. There is a minimal set of spices in the salad, but bay leaves and allspice are enough to create a mild spicy taste.
8. The salad is poured with vinegar and sunflower oil, after which the pan is transferred to the stove.
9. The salad is brought to a boil with the lid open. By this time, the vegetables will settle, the liquid level will rise. Then lettuce mix gently, cover the pan with a lid. The fire is set at an average level, the salad is boiled for 5-7 minutes.
10. The color of the vegetables will change: the onion will become transparent, the cucumbers will turn slightly yellow, but the pepper will remain defiantly red. Hot vegetable salad laid out in banks, choosing dishes of a suitable volume. Banks must be sterilized.
11. Rolled cans need to be turned over and insulated. The cooled salad is put on a shelf in a cool dark place.
12. The salad is well stored, the taste remains unchanged. Banks can stand in the cellar until next summer.
13. Before serving, the salad is cooled, the jar is put in the refrigerator in advance.
14. Lettuce spread on a plate, evenly distributing all the ingredients. Vegetables are watered with an oil marinade from a can; no other dressing is required.