Three recipes for toppings and salads for Christmas or New Year’s Eve

What should be served next to the necessary attributes of the festive table – white or mixed crab? Surprise your loved ones with what new dishes? What to cook in order not to sit in the kitchen all day?

Similar questions arise for those who are preparing to receive a group of guests during the holidays.

Experts who promote healthy eating advise to choose new recipes – avoid meat ingredients and do not hesitate to experiment with vegetables, because there are never too many of them.

Here are some more interesting recipes that you can prepare with Bonduelle in 15 minutes and you will hear praise for a long time.

Mixed beans and beets with cheese

Required products: according to your taste – boiled or fried beets (a faster version is canned steamed beets, cut into cubes), 2 tablespoons of vinegar, a teaspoon of mustard, half a teaspoon of sugar, olive oil, salt and pepper, canned steamed beans, fat-free half a package of blue cheese or goat cheese, half a cup of chopped walnuts, a green salad.

How to produce: first prepare the sauce – mix vinegar (preferably apple cider), mustard, sugar in a small bowl. Gradually add oil, then season with salt and pepper. In another bowl, mix the beets and peas and cover them with the sauce. Place salad leaves on a serving plate, top with vegetables, grated cheese, and garnish with toasted nuts.

The result: this mixture will surprise you with the combination of different flavors and very fast results – the dish will be on the table in 10 minutes, it will be colorful and very nutritious (full of fiber, satiating carbohydrates and much-needed proteins).

Chickpea salad

Required products: 1 small red onion, 1-2 hot peppers (seedless), 2 handfuls of red or yellow tomatoes, 1 lemon, extra virgin olive oil, sea salt, freshly ground black pepper, 425ml tin of steamed peas, 1 handful of fresh chopped mint, 1 a handful of basil, 100 g of feta cheese.

How to produce: finely chop the onion, hot pepper, finely chop the tomato. After mixing everything, squeeze half a lemon and a few spoons of olive oil. Spices to taste. Heat most of the chickpeas briefly in a pan and mash the rest – this mass will give your dish a nice texture. It is better to leave such a salad to marinate for half an hour, and before serving, add chopped mint, basil, feta cheese, and if it is not enough, squeeze the juice of the remaining half of a lemon.

The result: A rich, but also refreshing salad that brings bright feelings to the table.

Quick green salad

Required products: green beans (425 ml), 3 handfuls of horseradish or spinach leaves, radicchio lettuce leaves (for those who don’t know, it looks like red cabbage), 2 lemons, extra virgin olive oil, sea salt, freshly ground black pepper, 80 g of sheep’s milk cheese or Parmesan.

How to produce: chop everything, mix, season with lemon juice, oil and spices and sprinkle with cheese after serving on a plate.

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