In cold time we seek to stock up with vitamins that our organism could fight back any infection. The huge amount of useful substances is contained by vegetables, herbs, fruit and greens.
Regularly to receive vitamins and cellulose, vitamin salads need to be eaten every day at least gradually. The basic rule at preparation of vitamin salads it, cooking just before the use in order that useful substances as, for example, vitamin C quickly collapses at contact with air remained. Vitamin salads are especially useful that they contain mainly fresh thermally not processed vegetables therefore our organism will receive a maximum of useful substances.
Vitamin white cabbage salad
White cabbage – a unique product, a well of useful vitamins and minerals. We will consider in more detail vitamin structure and advantage of cabbage for our organism.
Fresh vegetable is capable to fill shortage of vitamin C. Because of which shortage the fatigue increases, the immunity decreases. The white cabbage is very effective at weight loss, it is rich with substances which normalize a condition of a metabolism and promote burning of the available fatty deposits.
RR vitamin improves work of digestive tract. Besides, PP vitamin remains in cabbage even as a result of heat treatment and conservation.
Vitamin U is useful at ulcer of stomach and duodenum.
Also in a white cabbage a large number of valuable mineral substances – such, as, calcium, potassium, zinc, iron, phosphorus, sulfur, manganese, aluminum. Besides cabbage is also a source of acids and salts, useful to an organism, for example, of valuable folic acid.
Ingredients
- Cabbage — 300 g
- Apple — 1 piece.
- Vinegar — 1 tablespoon.
- Sugar — 1 tsp.
- Salt — to taste
- Olive oil — 1 tablespoon.
- Spices for salad — to taste
Way of preparation
- Cabbage chop, add salt, vinegar and to heat, stirring slowly, in a pan with a thick bottom. When cabbage slightly settles (in 3–5 min.), to remove from fire, to cool and wring out hands excess juice.
- Cut apple with straws, add to cabbage, fill with sugar, salt, spices, olive oil and it is good to mix.
Vitamin pepper salad
Very few people know that on vitamin C content paprika concedes only to a dogrose and blackcurrant, and among all vegetables – he is an all-around champion. Besides in it there is quite seldom found vitamin P which is the irreplaceable assistant to our heart and vessels. Vitamin P does walls of vessels more elastic, and vitamin C "cleans" them from cholesteric plaques. Thanks to this combination, daily consumption of pepper in food is capable to reduce risk of a stroke.
Still pepper contains group B vitamins which well influence a dream and a condition of skin and a hair, potassium (improves work of a cardiovascular system), iron (improves composition of blood), iodine (normalizes a metabolism and positively influences development of intelligence).
Ingredients
- Paprika — 250 g
- Tomatoes — 2 pieces.
- Onions — 1 piece.
- Vinegar — 1 tablespoon.
- Olive oil — 1 tablespoon.
- Salt — to taste
- Spices for salad — to taste
Way of preparation
- Pepper grease 2 tablespoons of oil, and then bake in an oven at 200 °C before receiving a beautiful brown shade (about 10-15 min.), to get, shift to a plate, to cover with a film and to leave for 7 min., to husk with pepper, to remove a core. Cut pulp wide strips.
- Cut tomatoes segments, onions — half rings. To mix everything, to fill with salt, spices, vinegar and oil.
Vitamin beet salad
Beet – the irreplaceable assistant in clarification of intestines from hazardous substances, it is very useful to the pregnant women sick with a hypertension, people having obesity, atherosclerosis. Beet has anti-inflammatory effect, helps at an anemia.
This simplest and very useful salad can be served on a table, decorated with parsley greens. It perfectly will be suitable as as light having a snack between the main meals, and for fine addition to a dinner and as one of dishes on a holiday table. Will suit those who observe a post.
Ingredients
- Beet (average) — 3 pieces
- Vegetable oil — 2 tablespoons.
- Onion (small head) — 1 piece
- Garlic — 1 tooth.
- Salt — 1 whisper.
- Black pepper — 1 whisper.
- Fennel — 2 веточ.
- Parsley — 2 веточ.
Preparation time: 30 minutes
Way of preparation
- Beet wash out, cut off the ends, inwrap at first in baking paper, then in a foil and bake in the oven which is in advance warmed up to 180 °C about an hour. Then to clean, cut straws, to thinly cut onions, to small chop garlic, fennel, parsley.
- Mix, salt, pepper, fill all components with oil. Lay out on a plate, decorate with greens.
Enjoy your meal!