5 hot salad recipes for lunch

5 hot salad recipes for lunch




Rice salad with eggplant — Photo: Guia da Cozinha

Rice salad with eggplant — Photo: Guia da Cozinha

Photo: Kitchen guide

When it’s cold, choosing hot salads makes food more enjoyable, doesn’t it? Because low temperatures require warm, hearty and flavorful dishes. For this reason, the Guide has highlighted several recipes for hot salads for lunch. Say goodbye to cold salads this pre-winter and winter!

5 hot salad recipes for lunch

Rice salad with eggplant



Rice salad with eggplant — Photo: Guia da Cozinha

Rice salad with eggplant — Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 1:30 am

Performance: 8 servings

Complexity: light

Ingredients

  • 1/2 cup (tea) olive oil
  • 1 onion slices
  • 4 minced garlic cloves
  • 1 yellow pepper strips
  • 1/2 red pepper strips
  • 1 eggplant strips
  • 2 cups cooked white rice
  • 2 chopped tomatoes
  • 1 cup fresh cheese, diced
  • 1 cup green olives (chopped)
  • 2 tablespoons chopped parsley
  • Salt, oregano and pepper to taste
  • 2 tablespoons apple cider vinegar

Preparation mode

Place oil, onion, garlic, pepper and eggplant in a saucepan.

Place over medium heat and cook for 5 minutes or until ingredients are tender, stirring occasionally. Remove from heat and transfer to a bowl.

Add rice, tomatoes, cheese, olives, green scent and stir. Transfer to a plate and season with salt, oregano and black pepper.

Drizzle with vinegar and serve.

Hot potato salad with sausage



Salad with sausage – Photo: Kitchen Guide

Salad with sausage – Photo: Kitchen Guide

Photo: Kitchen guide

Time: 30 minutes

Performance: four

Complexity: light

Ingredients

  • 1 kg potatoes
  • 4 tablespoons olive oil
  • 3 chopped onions
  • 2 tablespoons of vinegar
  • 16 boiled sausages
  • Salt and pepper to taste
  • 5 boiled eggs
  • 1/2 cup green onion (chopped)
  • 1 tablespoon mustard
  • Toast, bread and mustard to accompany

Preparation mode

Cut the potatoes into large cubes and boil in salted water until tender. Heat the oil in a skillet over medium heat, sauté the onion until soft and add the vinegar. Place the dried potatoes in a bowl and stir in the onions. Add sausages cut into 3 pieces and season with salt and pepper. Place boiled eggs, cut into 4 pieces, green onion and mustard. Serve hot with toast, bread and mustard.

stuffed salad



Stuffed salad – Photo: Guia da Cozinha

Stuffed salad – Photo: Guia da Cozinha

Photo: Kitchen guide

Ingredients

  • 1 chopped onion
  • 1/2 bunch boiled spinach
  • 1/2 cup crumbled ricotta
  • 1 finely grated carrot
  • 3 large tomatoes
  • sprinkle oil
  • Watercress leaves to accompany

Preparation mode

Saute the onion in a medium skillet and add the spinach; let cool. Mix ricotta, carrots and spinach. Remove the lid from the tomatoes and pour over the mixture. Drizzle with olive oil and serve with watercress leaves.

hot potato salad



Hot potato salad – Photo: Guia da Cozinha

Hot potato salad – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 45min

Performance: four

Complexity: light

Ingredients

  • 500 g chopped potatoes
  • 2 chicken bouillon cubes
  • 3 cups water (tea)
  • 1/2 cup (tea) smoked bacon
  • 1 medium onion, chopped
  • 1 tablespoon wheat flour
  • 1 teaspoon sugar
  • 1 teaspoon fennel seeds
  • 1/2 cup (tea) vinegar
  • Chopped parsley to taste
  • frying oil

Preparation mode

Boil potatoes in 2 cups (tea) water and 1 chicken stock cube. Don’t let the potatoes soften too much. Drain and save 1 cup (tea) of broth. Chop the bacon and fry until crispy. Remove with a slotted spoon and save the fat. Dissolve the flour in the remaining potato broth. Boil 1 cup (tea) of water and dissolve the remaining chicken broth. Fry the onion in the fat from the lard. Add dissolved flour, sugar, dill, vinegar and chicken broth dissolved in water. Mix until thick, turn off the heat and add the reserved bacon. Drizzle with well-mixed hot potatoes, sprinkle with parsley and serve hot.

Salad of cod and eggs



Cod and egg salad — Photo: Guia da Cozinha

Cod and egg salad — Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 30 minutes

Performance: 5 servings

Complexity: light

Ingredients

  • 2 cups salted codfish, cooked and chopped
  • 2 cups boiled diced potatoes
  • 1/2 yellow pepper, diced
  • 1 tomato without skin and seeds, diced
  • 1/3 cup chopped green olives
  • 1 chopped onion
  • Chopped lettuce for garnish
  • 2 chopped boiled eggs for garnish

Sauce

  • 1/3 cup (tea) olive oil
  • 2 tablespoons white vinegar
  • 1 minced garlic clove
  • 2 tablespoons chopped green onions

Preparation mode

Mix cod, potatoes, peppers, tomatoes, olives and onions in a bowl. For dressing, combine oil, vinegar, garlic, green onion and pour over salad. Arrange the salad on a plate and garnish the side with lettuce and eggs. Serve immediately or store in the refrigerator until serving.

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