Salads from greens, vegetables and fruits. Salads from greens, vegetables and fruits Light salads with greens

Products for salads do not require heat treatment, are consumed raw and are ideal for a healthy diet. They speed up the digestive system and saturate with vitamins. Fresh vegetables are used as the main ingredients for creating gastronomic delights: cabbage, carrots, onions, garlic cloves, bell peppers, tomatoes and cucumbers, as well as any components that can be consumed without heat treatment.

The five most commonly used ingredients in recipes are:

Wash them thoroughly, peel them and cut them according to the recipe. Cheese, apples, dried fruits, salted fish are added to the vegetable components. As a dressing for raw salads, lemon juice, vegetable oil, sour cream, low-fat yogurt, homemade mayonnaise, and creamy sauces are used. They emphasize the taste of the lightness of the ingredients of the dish. Fans of light food with a rich aroma will definitely like the recipe of original salads. They will want to cook at home and treat loved ones.

If you taste summer, you will definitely feel lightness and freshness. Indeed, at the head of the dinner table there will be greens: lettuce, dill, parsley, celery, arugula, spinach, sorrel, as well as the first root crop - radish. Make original salads out of them and present a vitamin gift to your body!

1. Green salad with cucumbers

• 2 eggs;
• 100 g of lettuce;
• 50 g of arugula;
• 3 stalks of celery;
• 2 cucumbers;
• 100 g of peeled walnuts;
• 2 sprigs of mint;
• 1 clove of garlic;
• juice of 1 lime;
• 150 ml of natural yogurt;
• salt, ground black pepper.

1. Hard boil eggs, cool and peel. Cut each into quarters. Wash lettuce and arugula, dry and tear.
2. Wash the celeriac, pat dry and cut into slices. Wash the cucumber, cut in half lengthwise and cut into half circles.
3. Brown the nuts in a pan without fat and let cool. Mix lettuce, arugula, celery and cucumbers and put in a salad bowl.
4. For the sauce, wash the mint, pat dry and chop finely. Peel the garlic and pass through a press. Pair with lime juice, mint and natural yogurt. Salt and pepper. Dress the salad with the resulting sauce, sprinkle with nuts and serve.

2. Salad "Fantasy"

For cooking you will need (for 4 persons):

• 2 pods of red sweet pepper;
• 400 g boiled potatoes;
• 8 art. spoons of olive oil;
• 150 g of leaves of various salads;
• 300 g boiled pork;
• 1 teaspoon curry powder;
• 2 tbsp. spoons of lemon juice;
• 200 g small balls of mozzarella cheese;
• ground black pepper;
• salt to taste.

1. Preheat the oven to 200°C. Cut the sweet peppers in half, remove the seeds, then place skin side up on a baking sheet lined with baking paper and place in the oven for 10 minutes.
2. Cover the peppers with a wet towel and let cool. Then carefully remove the skin from the pods, and cut the flesh into strips.
3. Cut the potatoes into slices, put on a baking sheet, salt, pepper, sprinkle with 1 tbsp. a spoonful of butter and place in the oven for 20 minutes.
4. Sort lettuce leaves, rinse with cold running water, dry well and cut into pieces.
5. Cut the ham into strips. Mix curry with 3 tbsp. spoons of oil and grease the potatoes on a baking sheet. Put the boiled pork on it and put it in the oven for 3 minutes.
6. For dressing, mix lemon juice with remaining oil. Sweet pepper, lettuce, potatoes and boiled pork gently mix with mozzarella. Drizzle with dressing and serve.

3. German potato salad

• 5 potatoes;
• 5 slices of salami;
• 1 red onion;
• 2 cloves of garlic;
• 2 pickled cucumbers;
• 1 st. a spoonful of vegetable oil;
• 1 st. a spoonful of white wine vinegar;
• 1 teaspoon Dijon mustard;
• 4 tbsp. tablespoons of olive oil;
• a bunch of dill;
• salt, pepper to taste.

1. Peel potatoes, wash, put in salted water and cook until tender for 20-25 minutes.
2. Peel onion and garlic. Cut the onion into thin half rings, garlic - into small slices. Cut pickled cucumbers into small cubes.
3. Heat vegetable oil in a frying pan, fry onion and garlic for 6-7 minutes until golden brown, transfer to a bowl.
4. Drain the water from the pot of potatoes. Lightly mash the potatoes with a fork and, without cooling, mix with cucumbers, fried onions and garlic. Let the potato mixture cool completely.
5. Heat the pan in which the onion was fried and fry the salami for 7 minutes. Place on paper towel to absorb excess oil. Cut the sausage into small pieces.
6. In a separate bowl, whisk together the olive oil, white wine vinegar and Dijon mustard. Put the potato mass in a bowl and mix with salami. Season to taste with salt and pepper.
7. Dill wash, dry and finely chop. Drizzle dressing over salad, toss and sprinkle with dill.

4. Salad with radish and spinach

To prepare you will need (for 4 servings):

• 1 chicken fillet;
• 100 g of cheese;
• 1 st. a spoonful of starch;
• 1 cucumber;
• 4 radish roots;
• 50 g of dill and parsley;
• 100 g spinach;
• 100 ml of natural yogurt;
• 1 clove of garlic;
• ground black pepper;
• salt to taste.

1. Boil the chicken fillet until cooked, let cool and cut into slices.
2. Preheat the oven to 180°C. Grate the cheese on a coarse grater, arrange in small circles on a baking sheet. Once the cheese mass has melted, carefully remove each circle and place on inverted cups greased with vegetable oil. Press gently with your hands and let cool. Then remove from cups.
3. For salad, wash the cucumber and cut into slices, radish - into circles. Wash the greens, dry and chop finely (set aside a few branches for decoration).
4. Wash the spinach, pat dry and chop. Gently mix everything with chicken fillet and arrange in cheese baskets.
5. For dressing, peel the garlic and pass through a press, mix with yogurt, salt and pepper. Pour sauce over salad in baskets, garnish with herbs and serve.

5. Fresh salad with radish and egg

For cooking you will need:

• 2 fresh cucumbers;
• 300 g radish;
• 2 celery stalks;
• 2 boiled eggs;
• 120 g sour cream;
• 1/4 teaspoon of salt;
• 1 teaspoon Dijon mustard;
• 200 g of arugula;
• 1 mint sprig for garnish

1. Wash cucumbers, radishes, celery and arugula leaves with cold water and dry. Peel the cucumbers, cut off the ponytails of the radish.
2. Cucumbers cut into slices, radishes and celery - circles. Peel eggs, cut in half. Combine everything except eggs and arugula and mix.
3. For the sauce, combine sour cream, salt, mustard and 100 g of arugula, beat in a blender.
4. Put the remaining arugula on a flat dish, lettuce on top. Drizzle with sauce. Garnish with egg halves and mint leaves.

6. Salad with cheese "Light"

• 1 apple;
• 1 onion;
• 100 g of arugula;
• 100 g of lettuce;
• 50 g mozzarella;
• 50 g of walnut kernels;
• 2 tbsp. tablespoons of olive oil;
• 2 tbsp. spoons of lemon juice;
• 1 st. spoons of honey;
• salt, pepper and parsley to taste.

1. Wash the arugula and lettuce, pat dry and chop coarsely. Roast the nuts in a dry frying pan and chop. Onion cut into thin half rings, cheese - plates. Peel the apple, cut into thin slices and sprinkle with lemon juice.
2. For the sauce, combine honey, olive oil, salt, pepper and mix well. Pour greens, onion and apple with sauce, mix gently and let stand for 10 minutes. Put the finished salad in a salad bowl, garnish with cheese, nuts and parsley.

7. Sorrel and radish salad

For cooking you will need:

• 150 g of sorrel and spinach;
• 150 g radish;
• 1-2 cucumbers;
• 1/3 can of canned green peas;
• 50 g green onions;
• 2 eggs;
• 40 g sour cream;
• 1/4 teaspoon of salt;
• a pinch of sugar;
• 1/2 teaspoon mustard
• 1/3 teaspoon lemon juice.

• 30 g sour cream;
• 1/4 teaspoon of salt;
• 1/2 teaspoon of sugar;
• 1/2 teaspoon mustard;
• 1/3 teaspoon lemon juice.

1. Boil the eggs for 10 minutes, cool, peel. Put green peas on a sieve. Allow liquid to drain completely.
2. Wash greens under cool running water, dry with a napkin.
3. Set aside half of the lettuce leaves for garnish, tear the other half with your hands. Roll large sorrel and spinach leaves into a tube and chop. Leave small leaves whole.
4. Wash the radish, dry it, cut off the “tails”. Cut into circles. Cucumber cut lengthwise, cut into half circles.
5. Combine chopped greens, 1/3 radish and cucumber, mix. Arrange on a plate lined with lettuce. Cut the eggs into quarters and place on top. Spread the remaining radishes around the edges of the plate around the salad.
6. For dressing, add sugar, salt and mustard to sour cream. Rub well. Drizzle dressing over salad and garnish with small spinach and sorrel leaves.

8. Salad with radish and sesame

For cooking you will need:

• 1/2 head of Beijing cabbage;
• 2 tomatoes;
• 2 cucumbers;
• 2-3 stalks of green onions;
• 300 g radish;
• 2 tbsp. spoons of sesame.

• 2 tbsp. tablespoons of olive oil;
• 1-2 teaspoons of lemon juice;
• salt to taste.

1. Wash all vegetables and herbs. Shred the cabbage. Cut the tomatoes into slices. Cut the cucumbers in half lengthwise and cut into half circles.
2. Cut the stems off the radishes and cut into thin slices. Chop the onion. Sesame, stirring, fry in a dry frying pan for 1-2 minutes.
3. For the sauce, combine olive oil, lemon juice and salt, beat with a mixer. Combine all prepared ingredients, mix. Dress the salad with dressing, put in a salad bowl and serve.

Hello again, my dear readers! The last article showed that you are not at all indifferent to the beauty of spring. Therefore, today I decided to continue the topic and also talk about the plant, only not about flowers, but about leaves ... edible.

There are a lot of such leaves now in their own, native beds, and on the market. And in one article, of course, I won’t be able to tell about everyone, so you need to choose the most-most from this set ... What do you think, which one? I think it's lettuce leaves. And you? Do you agree?

For me, on this topic, the most interesting question is - what can be prepared from lettuce leaves? But, let's not break the tradition and first let's talk about the benefits of the protagonist.

salad usefulness

I am sure that you have heard many times about the benefits of such a common ingredient. But specifically, how is it useful for the body? Tricky question?! As usual, I plunged into the topic with my head, and pulled out specific usefulness into the light of God:

• Lowering the level of cholesterol in the blood;
• Stabilization of the state of metabolic processes (a lifesaver for losing weight!);
• Strengthening the immune system;
• Barrier against toxins, gases and radiation;
• Calms the nervous system;
• Organizes good hematopoiesis;
• Increases performance.

And yet, they say that with its help you can even restore vision! It’s just a record holder for calcium content (didn’t you know?), And how many minerals and vitamins are in its composition! So, now that winter is far behind, it's time to replenish their stocks.

Naturally, no one will refuse such a positive effect of ordinary food on their body. But, in the usual, "raw" form, for me personally, it is difficult to eat salad. Agree, most (if not all) of its species have a bitter taste. How to be? It's simple: we will add it as a component of some dish.

spring kitchen

Let's start with the simplest - we interfere with salads.

Salad with cucumbers

An ordinary dish, which, moreover, will not harm your figure at all. And it's ready almost instantly! It will take you about 20 minutes to do everything. Approximate content:

• leaf salad
• cucumbers
• sour cream

Why exemplary? And no one will forbid you to add an apple to it, for example, or olives and “throw away” high-calorie eggs! The cooking process itself is simple to disgrace. You just need to cut all the ingredients in arbitrary proportions and season with sour cream, for example. Seasonings, spices, herbs, you pick up those that you like, to your taste - I'm here with dill parsley adore. And you, maybe - cilantro or celery?

Light salad with cheese

As I already wrote in this article, any salad with tomatoes and cheese eventually becomes Greek. I’m not at all against the Greek, but you can read how to cook it in the above article, just add the leaves of our today’s hero to the composition described (other greens are also not forbidden).

Now we will make another salad, and there will be no tomatoes in it. And what will happen? There will be cheese (or cheese) and greens. And that's it! How? Elementary:

We tear the salad into small pieces, finely chop the greens at hand - onions, parsley and dill in my case. But three cheese on a grater, we combine. In the end, I dress with sour cream, and if you respect mayonnaise, add a little. And yet, I’ll tell you a secret, it’s very tasty to stuff thin pita bread with such a salad.

Attention! Use salt in small amounts, as the cheese itself tastes quite salty. And it is even better not to salt such a salad at all.

The fact that you can make a variety of salads from lettuce (pun intended ...) and vegetables is obvious. But what options with such a simple ingredient are there, besides salad? Now I will tell you about it in detail. To begin with, I propose to prepare

Green sandwiches

In general, I am far from being a supporter of fast food, hasty snacks and all that. But in case you want to arrange a snack for yourself, you need to bring it closer to the most proper nutrition. It is for such a case that I will present you a recipe that will not affect your figure, because there will be no bread in it. So, the recipe (ha! the recipe ... the most ridiculous):

Place cheese, tomato, cucumber or apples on your chosen layer of lettuce. You can pour sauce over it all, and cover it with the same layer on top as on the bottom. You can improvise, create different variations on the filling of such a sandwich. How's the recipe? I think I've thrown the idea though.

Rolls with cottage cheese

In this version, in addition to today's culprit, cottage cheese adds a lot of benefits. Read more about it if you'd like. in this and in this article. And now visually look in the video how to prepare the dish.

By the same principle, cabbage rolls are prepared from lettuce leaves. I added cheese, herbs and nuts to the filling.

Well, it seems to me that there are enough snacks, it's the turn of hot dishes.

Omelet with cheese

If an omelette, then certainly - eggs (or not?). In one container, mix them with sour cream and tomato paste (you can use whole tomatoes) in a 1: 1 ratio. Grind the cheese on a grater and add to the total mixture.

Chop the leaves first, for example, tear or cut with a knife, now pour into a container with the resulting mixture. Add pepper, salt and your favorite spices to taste. That's all, feel free to send everything to the pan, which has already warmed up on the stove.

Advice! If you decide to use tomatoes instead of tomatoes, then they must first be fried. In addition, this type of omelet does not have the ability to fry evenly, so if you do not want to constantly stir, you can bake it in the oven.

Omelette goes well with any meat, herbs and vegetables. Although, I prefer to sprinkle the finished omelette with fresh herbs on top, and eat it in this form.

Soup puree green

Surely, you are aware that liquid is necessary for the body. And often, this expression means various liquid soups. So, I propose to cook a healthy and tasty soup with our today's hero. Compound:

• lettuce (lots and lots)
• butter - 3 tbsp. spoons
• flour - 2 tbsp. spoons
• milk - 5-6 glasses

I will consider the cooking process using such a miracle of technology as a blender. If you do not have such a device, you can use a meat grinder.

Grind the leaves with a blender. Lightly “fry” the flour in a saucepan with a part of the butter, and leave another spoonful of butter for later. Dilute it all with hot milk, then boil and mix with green salad mass. You need to cook for about 10-15 minutes. Next, add salt, butter, cream, and the like to taste, as you like.

Advice! Any puree soup goes perfectly with croutons, I understand that this is not very healthy, but it is insanely delicious.

Soup with potatoes

Another soup, a little more substantial in my opinion. And we will need a blender at the end of cooking, but you can do without it (which I actually do). For it, you can use absolutely any kind of lettuce - "lollo rossa", "iceberg" and others.

• onion
• potato
• milk
• butter
• chicken bouillon
• lettuce

Melt the butter in a saucepan and add the chopped onion there. If you already see that the onion is browned, you can add two cups of milk and three cups of chicken broth. After boiling, add chopped potatoes and cook under the lid for literally 20 minutes. After the potatoes have already been cooked, add chopped leaves to it, “by eye”. Cook for another 5 minutes, do not forget to salt! In conclusion - grind everything in a blender. How do you like this option?

My dear hostesses, I hope you enjoyed the recipes with such a useful ingredient. Do not forget that the salad can also be used in smoothies, with different combinations.

I wish you success in the culinary field, in the preparation of delicious dishes! And you, in turn, subscribe to updates and recommend the blog to your friends, because this is where the most necessary, useful and proven tips are collected!

The variety of green salad knows no bounds: today there are more than a hundred edible types, so everyone can find something to their taste. We talk about the 10 most common varieties of green salad that you can find in almost any supermarket.

Iceberg

One of the most popular salads in the world. It is added to many dishes as a side dish and snack. If you have ever dined at an average tourist restaurant in a popular European metropolis, you have definitely tasted an iceberg. This salad is distinguished by large light green crispy juicy leaves and a slightly sweetish neutral taste.

Batavia

curly leaves Batavia you are well known. We bet this salad often ends up on your table. However, you might not know this, since varieties of such a salad are sold under the most unexpected names (it's a matter of selection), which, meanwhile, do not differ much from each other in taste. Slightly sweet batavia looks great in sandwiches and salads with nuts and meat.

Korn

Lamb grass, as the root is also called, is small leaves collected in small bushes. Spicy-sweet, sometimes bitter, they go well with vegetable oils. It is better not to make them the basis of the salad - their taste is too bright, but adding it to other, more neutral leaves for piquancy will be the right decision.

Watercress

Spicy in taste, it perfectly complements popular salad mixes and will look good as an independent side dish for meat, especially beef.

lettuce

It cannot be called a particularly refined salad. It tastes bland, not particularly remarkable, and in general, one might say, even boring. However, we love it. It gives a noticeable freshness to sandwiches, and in other dishes it does not interrupt the tastes of other products.

Green lettuce leaves are a storehouse of vitamins with a minimum of calories. Watercress has an antibacterial effect, lettuce will help fill the lack of iron, arugula will strengthen the immune system.

Lollo Rossa

The most delicious version of this salad is the one with red leaves: it has a nutty taste with pronounced mustard notes.

Chard

It tastes like spinach and, unlike many other salads, is good not only fresh, but also boiled. Another cute feature of this salad is the bright, red stalks.

Chinese cabbage

Cheap and unremarkable salad. Based on it, chefs are not advised to make independent dishes because of the too simple taste, but as an addition to sandwiches, these leaves will be ideal.

Romaine

It is customary to cook Caesar salad from romaine: its spicy leaves make a wonderful company with chicken, croutons and a sweetish sauce. However, together with other salads, he will also be great friends.

frise

This salad with pretty curly yellow-green leaves is often used to decorate dishes. We consider this an omission - its potential is clearly underestimated - and we advise you to add this salad with bitterness to fish and meat appetizers as spices.

6 Perfectly Simple and Insanely Delicious Additions to Green Salad Leaves

polka dots

Ingredients

• Chinese cabbage
• iceberg lettuce
• cheese
• green pea
• pepper, salt, sugar
• Provencal herbs
• table vinegar

Cooking

Salads cut, sprinkle with a teaspoon of sugar, a little salt, pour half a glass of water and add a tablespoon of vinegar. Mix all this thoroughly with your hands, trying to drive the sauce into the leaves, as it were. Drain excess liquid, add peas and chopped cheese, mix and season with pepper and Provence herbs.

Tomatoes

Ingredients

• any salad mix
• Mozzarella
• Cherry tomatoes
• dill
• olive oil
• salt pepper

Cooking

Tear the lettuce leaves with your hands, cut the tomatoes in half, and finely chop the dill. Cut the mozzarella into arbitrary cubes. Mix all the ingredients, season with olive oil, salt and pepper.

White beans

Ingredients

• any salad mix
• cucumbers
• white beans (canned)
• olive oil
• salt pepper

Cooking

Ingredients

• chicken breast
• oranges
• lettuce
• carrot
• green apples
• pine nuts
• olive oil
• salt pepper

Cooking

Boil the chicken breast and cut into strips. Peeled carrots and an apple grate on a coarse grater. Cut the peeled orange into circles, which are then cut into quarters. Tear lettuce leaves if they are too large. Mix all the ingredients and season with a mixture of olive oil and honey. Salt, pepper and mix.

cucumbers

Ingredients

• cucumbers
• favorite salad mix
• cilantro
• dill
• onion
• salt pepper
• olive oil

Cooking

Cut cucumbers and onions into rings, chop cilantro and dill. Mix all the ingredients with the salad mixture, salt, pepper, season with olive oil and mix.

Photo: Veronika Synenko/Rusmediabank.ru

Some who are not familiar with green salad consider it a "boring" food that only diet freaks prefer. Well, what can be prepared from it? Unless to chew once, and then when there is no choice. Such thinking “smells” of the remnants of the past post-Soviet times, when they rarely cooked anything from lettuce leaves, and at the mention of “salad” they represented “herring under a fur coat” or “olivier”.

Today, the trend that has swept almost the whole world has revealed to us a lot of secrets, including culinary ones. And among the popular tasty and healthy foods, lettuce leaves appear in the forefront: they are inferior only in their beneficial qualities to spinach and broccoli. Green salads are in favor of most cuisines of the world: Italian, French, Greek, etc. Moreover, there are more than a hundred varieties of lettuce: iceberg, frieze, watercress, arugula, romaine, lettuce, radiccio, lolo rosso and many others.

Salad and five pros to include it in your diet

2. The salad contains about 99 microelements and useful substances useful for human health: it contains folic acid and pectins that neutralize bad cholesterol, magnesium, iron, phosphorus, calcium, beta-carotene, vitamins C, A, K, PP, B1, B2. It has a high content of vitamin E.

3. In folk medicine, this green vegetable is known for its healing properties: it prevents anemia and osteoporosis. Due to the presence of antioxidants, vitamin C and beta-keratin, it enhances and protects against free radicals, thereby reducing the risk of cancer.

4. Beauticians regard lettuce, as well as spinach, parsley and other greens, as a super anti-aging skin remedy: its action occurs at the cellular level. Eating a daily serving of greens, you prolong your youth and prevent the appearance of wrinkles, dryness and flabbiness of the skin.

5. Lettuce is an excellent remedy for insomnia, as it improves the quality of sleep and relieves fatigue due to the content of a substance called lactucaria.

Salad is also delicious: the nuances of cooking

Lettuce is torn by hand, put whole or cut: although the latter option, according to culinary specialists, reduces the taste and useful qualities of the product. Another thing is to simply arbitrarily break the leaves with your hands.

Lettuce leaves are combined with almost all products (cheese, nuts, vegetables, fruits, crackers, eggs, seafood, etc.), so you have a great opportunity to show your imagination, and who knows, even create a masterpiece dish.

Bon appetit!

Prudencio Alvarez/Rusmediabank.ru

Ingredients:

4 medium sized tomatoes;
- 8 cherry tomatoes;
- lettuce leaves;
- 100 g of butter;
- vegetable oil (olive, linseed, corn) to taste;
- 1/2 teaspoon of dried garlic and salad dressing (you can also "hops-suneli");
- juice of half a lemon;
- half a bread loaf;
- , salt, ground black pepper to taste.

Cooking:

We cut the fresh loaf into cubes and lay them out on a baking sheet (do not grease with oil). Put the butter in a small saucepan and put it on the fire to melt it. Let cool slightly, add garlic powder and pepper. Mix well with a spoon and pour over the bread slices with the resulting sauce: make sure that they are well saturated. Then we send everything to the oven and bake the croutons at a temperature of 180 degrees for about 10 minutes. When you see that the bread slices have acquired a golden crust, then our croutons are ready.

While the croutons are cooling, we are engaged in tomatoes - cut them into small slices, and cherry tomatoes - in half. Place the vegetables in a salad bowl. We tear lettuce leaves with our hands and send them to the tomatoes. Now it's up to the cheese - we also cut it into cubes or three on a coarse grater and add it to the rest of the ingredients along with the croutons. Lightly pepper, salt, pour vegetable oil and lemon juice. Mix and serve.

French salad leaves

Ingredients:

One egg;
- juice of half a lemon;
- 3 tbsp. spoons of sour cream;
- a bunch of lettuce leaves.

Cooking:

Hard boil a chicken egg, cool, peel and rub on a coarse grater. Tear lettuce leaves. Mix all ingredients, pour over sour cream and lemon juice. Salt to taste.

Vitamin salad "Butier" with lettuce from Madonna

Ingredients:

stalk of celery;
- 2 tomatoes;
- 3 pcs. multi-colored bell pepper;
- 1 cucumber;
- 2 artichokes;
- vegetable oil to taste;
- olives and black olives;
- almond;
- greenery;
- a bunch of lettuce;
- salt, pepper - to taste.

Cooking:

Peel all vegetables and cut into slices. Place in a salad bowl, add finely chopped greens, olives, black olives. Salt, sprinkle with lemon juice. Mix. Then take a flat dish, put lettuce leaves on it and pour the vegetable mixture on them. You can decorate with radishes cut in the form of roses and curly parsley. Sprinkle chopped almonds on top.

salad rolls

Ingredients:

Lettuce leaves (Iceberg is ideal, as it is plastic and soft);
- a jar of pitted olives;
- 150 g fat-free cottage cheese;
- 1 tbsp. a spoonful of kefir;
- salt, herbs - to taste.

Cooking:

Chop parsley and dill, and mix with cottage cheese, finely chopped olives and kefir. Mix until a homogeneous mass is obtained. Spread lettuce leaves with cottage cheese mixture and roll up. Great breakfast and snack for the office.