Playing with the temperature of the ingredients in salads allows you to create contrasts that invite you to enjoy, also in the cold months, raw foods.
It is true that when temperatures drop, hot or warm foods are needed that do not “steal” internal heat, but it is extremely important that the diet of this time of year also abounds in raw vegetables that, in addition to healthy fiber and carbohydrates full of energy, provide the necessary vitamins and minerals. to maintain good health and boost vitality. Therefore, warm or warm salads are a great option for the cold months.
6 WARM SALAD RECIPES FOR DINNER
Warm salads are especially satiating and therefore ideal for dinner. We show you 6 ideal recipes of warm salads to enjoy and feel full. Enjoy!
BRICKS OF MOZZARELLA IN TWO-TONE SALAD
Ingredients (for 4 people):
- 50 g arugula
- Red Stocking
- Half wonder lettuce
- 1 endive
- 1 pack basil
- 8 balls of vegetable cheese type mozzarella
- 2 sheets of brick pasta
- 1 egg
- 30 g capers
- 16 cherry tomatoes
- 12 black olives
- 20 ml Modena vinegar
- 50 ml olive oil
- olive oil for frying
- pepper
- salt
Preparation: (20’+8′ cooking):
- Clean, wash and reserve the different lettuces. Wash and drain the capers too.
- Wash the basil leaves, reserve about eight and crush the rest with 50 ml of olive oil and a pinch of salt.
- Drain the mozzarella balls. Cut the brick sheets into four squares each. Paint them with beaten egg and wrap each cheese ball with a square of brick pasta as if it were a candy. Bake for about eight minutes and set aside.
- Wash the tomatoes and fry them for a couple of minutes in a little olive oil, until the skin rises. Room and reservation. Also fry the reserved basil leaves.
- Mix the lettuce with the capers and olives, salt and pepper and season with vinegar and basil oil. Add the tomatoes, bricks and fried basil leaves to decorate.
Nutritional information:
- Calories: 395
- Carbohydrates: 11 g
- Protein: 9 g
- Fat: 37 g
- Cholesterol: 105 mg.
TAHÍN OF CHICKPEAS AND CRISPY ARTICHOKES
Ingredients (for 4 people):
- 400 g cooked and drained chickpeas
- 200 g onion cut into strips
- 30 g apricots cut into strips
- 60 g peeled green pistachios
- half a clove of garlic
- 4 tender artichokes
- 40 ml olive oil
- 30 ml apple cider vinegar
- Sunflower oil for frying
- fresh cilantro or parsley
- pepper and salt
Preparation: (20’+8′ cooking):
- Sauté the onion with a little olive oil until it takes color. When it is almost ready, add the apricots and a splash of apple cider vinegar.
- In a bowl pepper the chickpeas and mix with onion and apricots.
- Crush the pistachios with three tablespoons of olive oil and half a clove of garlic, and add to the chickpeas.
- Cut the artichokes into thin slices. Sauté in sunflower oil, drain and add them, crunchy, to the chickpeas. Garnish with parsley or cilantro.
Nutritional information:
- Calories: 288
- Carbohydrates: 28 g
- Protein: 9 g
- Fat: 15 g
- Cholesterol: 0 mg.
Onions and candied leeks give softness to a salad.
POMEGRANATE AND TOFU RUBY SALAD
Ingredients (for 4 people):
- Half bag of canons
- 2 tender buds
- 200 g pumpkin
- 100 g tofu
- 1 grenade to point
- 30 ml soy sauce
- olive oil
For vinaigrette dressing:
- 50 ml olive oil for dressing
- The juice of an orange
- 20 ml apple cider vinegar
- pepper and salt
Preparation: (12’+10′ cooking):
- Cut the pumpkin into strips and confit lightly in olive oil. Salt and pepper and reserve letting it drain on a strainer. Also cut the tofu and sauté in olive oil until lightly browned, drizzle with a little soy sauce and set aside.
- Wash the canons, drain well and reserve them. Also wash the buds, dish ash them and chop them. Place both in a bowl.
- Shell the pomegranate peeling it and without hitting it, because it is interesting that the grains are well whole.
- Prepare the vinaigrette with olive oil, orange juice, vinegar, salt and pepper. Reservation.
- Assemble the salad with the lettuce base, the warm tofu and pumpkin, the vinaigrette and finally the pomegranate, which should stand out as small rubies.
Nutritional information:
- Calories: 261
- Carbohydrates: 16 g
- Protein: 5 g
- Fat: 20 g
- Cholesterol: 0 mg.
SPINACH AND GRAPE SALAD WITH CHEESE AND TRUMPET OIL
Ingredients (for 4 people):
- 1 bunch of spinach leaves
- 100 g trumpets of death
- 200 g mushrooms
- 40 g pine nuts or walnuts
- 100 g Manchego vegetable cheese
- 24 white grape grains
- 40 ml apple cider vinegar
- 50 ml olive oil
- pepper and salt
Preparation (15’+20′ cooking):
- Wash the trumpets and sauté in the oil until they soften, at least twenty minutes, and over low heat so that the oil does not burn. At the end add the pine nuts and reserve without removing the oil.
- Wash the spinach and discard the thicker stems. Cut the cheese into cubes or shavings. Clean the mushrooms, cut them into slices and drizzle with the vinegar. Wash the grapes, peel them and mix with the mushroom and vinegar.
- Season the spinach with salt and pepper, add the cheese and the mixture of grapes and mushrooms, and finally season with the warm trumpets and their oil.
Nutritional information:
- Calories: 237
- Carbohydrates: 11 g
- Protein: 8 g
- Fat: 17 g
- Cholesterol: 16 mg.
5. FOREST SALAD WITH RASPBERRY SAUCE AND CAMEMBERT TOAST
Ingredients (for 4 people):
- 1 bunch of watercress
- Half endive
- 300 g orange chanterelles
- 150 g raspberries
- 2 slices village bread
- 150 g vegan camembert cheese
- 40 g walnuts
- 20 ml mushroom sautéing oil
- 20 ml apple cider vinegar
- 40 ml olive oil
- Salt
Preparation (12’+20′ cooking):
- Clean the watercress and discard the stems. Choose the whitest endive leaves and wash them thoroughly.
- Clean the mushrooms and sauté for about 12-15 minutes, depending on the size.
- Wash the raspberries well and mash half with two tablespoons of apple cider vinegar, four of olive oil and a pinch of salt. Reserve the other half.
- Decrust the bread, cut it into small rectangles and toast them. Cut the camembert to place it on the bread toasts. Please note it lightly.
- Mix the watercress and endive with the reserved raspberries and nuts. Add the warm mushrooms and finally serve with the raspberry sauce and camembert toast.
Nutritional information:
- Calories: 384
- Carbohydrates: 16 g
- Protein: 12 g
- Fat: 29 g
- Cholesterol: 25 mg.
6. PASTA SHELLS WITH ZUCCHINI CHUTNEY
Ingredients (for 4 people):
- 350 g conch shells (or other short paste)
- 6 fleshy pear-type tomatoes
- 1 zucchini, diced, unpeeled
- 2 steps, sliced
- 15 g whole sugar
- 60 ml olive oil
- 30 ml apple cider vinegar
- A few sprigs of chopped cilantro or parsley
- White pepper and salt
Preparation (25’+28′ cooking):
- Cook the pasta al dente. Drain, cool and spray with a little oil.
- Leave the zucchini cubes with salt twenty minutes on a strainer to release water. Blanch the tomatoes, peel them, seed them and cut cubes.
- To prepare the chutney heat oil in a pan and lightly fry the steps, add the tomato and raise the heat so that it loses its natural water. Salt and pepper, add the sugar and, after eight minutes, the vinegar, until it reduces.
- Mix the pasta with the raw zucchini and warm chutney and garnish on top with cilantro or parsley.
Nutritional information:
- Calories: 649
- Carbohydrates: 56 g
- Protein: 16 g
- Fat: 18 g
- Cholesterol: 133 mg.
