Meat and vegetable salad - a nostalgic dish
Total preparation time: 1 hour
Cooking time: 30-40 minutes
Number of servings: 6
When it comes to dishes that combine flavor, freshness and comfort, vegetable salad with meat is a true classic. This salad not only reminds us of Sunday family dinners, but also of the culinary variety that delights our taste buds. I invite you to discover this simple but flavorful recipe that is sure to become a favorite among you and your loved ones.
Essential ingredients:
- 500 grams of sprouts (beef)
- 5 carrots
- 2 parsnips
- 1 small celery
- 1 bunch parsley leaves
- 4 medium potatoes
- 1 small onion
- 2-3 juniper berries
- 5-6 peppercorns
- 3 cloves garlic
- 1 bay leaf
- salt and ground pepper to taste
- 3-4 pickled cucumbers
- 1 can (400 ml) fine peas
- mayonnaise (about 200 grams)
About ingredients and nutritional benefits
Beef is an excellent source of protein, iron and B-complex vitamins essential for our health. Vegetables, such as carrots and celery, provide an important source of fiber, vitamins A and C, and parsley is not only a garnish but also a rich source of antioxidants.
Preparation
1. Boiling the meat and vegetables: In a large pot, add 5 liters of water and boil the beef, together with the salt, garlic cloves, whole onion (remember to wash it well), half of the parsley, the juniper, peppercorns and bay leaf. This is the flavorful base of the recipe, which will give a rich and deep taste to the salad.
2. Adding the vegetables: Once the meat is almost cooked (about 20 minutes), add the carrots, parsnips and celery. These will add sweetness and a nice texture to the dish. Leave to simmer together for 10 minutes.
3. Including the potatoes: Once the vegetables are almost cooked, add the diced potatoes. These will contribute to the consistency of the salad. Simmer everything for about 10 additional minutes, until the potatoes are soft.
4. Straining and cooling: Once all the ingredients are cooked, remove them from the water and let them cool. It's important to let the ingredients cool completely before chopping to prevent steam from forming, which could affect the texture of the salad.
5. Chopping the ingredients: When the ingredients have cooled, chop the meat and vegetables into small cubes, taking care to keep the size uniform to ensure a pleasing presentation. Add the drained peas and finely chopped cucumber.
6. Making the mayonnaise sauce: In a separate bowl, mix the mayonnaise with the finely chopped fresh parsley, pepper and, if necessary, add more salt. This dressing will bind all the ingredients and give a creamy taste to the salad.
7. Assembling the salad: Pour the mayonnaise dressing over the vegetable and meat mixture and toss gently, being careful not to crush the ingredients. The variation of colors and textures will make this salad not only tasty, but visually appealing.
8. Serving: Meat and Vegetable Salad can be served immediately or refrigerated to chill thoroughly before serving. Offer on a large platter, garnished with fresh parsley leaves.
Variations and serving suggestions
This recipe can be customized to your preferences. For example, you can substitute chicken or turkey for beef for a lighter version. The vegetables can also be seasonally adapted by adding bell peppers or even zucchini. Another idea is to replace mayonnaise with a yogurt-based dressing for a lighter version.
Frequently asked questions
1. Can I use pork instead of beef?
Yes, pork will give a different flavor but is just as tasty.
2. How can I make this salad lower in calories?
Try using light mayonnaise or replace it with Greek yogurt.
3. Can the salad be made the day before?
Yes, vegetable and meat salad is even better the day after, when the flavors have melded.
Calories and nutritional benefits
One portion of vegetable and meat salad contains about 350-400 calories, depending on the amount of mayonnaise used. This salad is a good source of protein, vitamins and minerals and is ideal for a light main meal or appetizer.
Personal story
I fondly remember times spent in my grandmother's kitchen, where meat and vegetable salad was always on the holiday table. The blending of flavors and textures was always a joy, and each bite brought a warm memory. I hope you too will create beautiful memories with this delicious recipe.
Try this meat and vegetable salad recipe and turn every meal into a feast of flavors! Bon appétit!
Total preparation time: 1 hour
Cooking time: 30-40 minutes
Number of servings: 6
When it comes to dishes that combine flavor, freshness and comfort, vegetable salad with meat is a true classic. This salad not only reminds us of Sunday family dinners, but also of the culinary variety that delights our taste buds. I invite you to discover this simple but flavorful recipe that is sure to become a favorite among you and your loved ones.
Essential ingredients:
- 500 grams of sprouts (beef)
- 5 carrots
- 2 parsnips
- 1 small celery
- 1 bunch parsley leaves
- 4 medium potatoes
- 1 small onion
- 2-3 juniper berries
- 5-6 peppercorns
- 3 cloves garlic
- 1 bay leaf
- salt and ground pepper to taste
- 3-4 pickled cucumbers
- 1 can (400 ml) fine peas
- mayonnaise (about 200 grams)
About ingredients and nutritional benefits
Beef is an excellent source of protein, iron and B-complex vitamins essential for our health. Vegetables, such as carrots and celery, provide an important source of fiber, vitamins A and C, and parsley is not only a garnish but also a rich source of antioxidants.
Preparation
1. Boiling the meat and vegetables: In a large pot, add 5 liters of water and boil the beef, together with the salt, garlic cloves, whole onion (remember to wash it well), half of the parsley, the juniper, peppercorns and bay leaf. This is the flavorful base of the recipe, which will give a rich and deep taste to the salad.
2. Adding the vegetables: Once the meat is almost cooked (about 20 minutes), add the carrots, parsnips and celery. These will add sweetness and a nice texture to the dish. Leave to simmer together for 10 minutes.
3. Including the potatoes: Once the vegetables are almost cooked, add the diced potatoes. These will contribute to the consistency of the salad. Simmer everything for about 10 additional minutes, until the potatoes are soft.
4. Straining and cooling: Once all the ingredients are cooked, remove them from the water and let them cool. It's important to let the ingredients cool completely before chopping to prevent steam from forming, which could affect the texture of the salad.
5. Chopping the ingredients: When the ingredients have cooled, chop the meat and vegetables into small cubes, taking care to keep the size uniform to ensure a pleasing presentation. Add the drained peas and finely chopped cucumber.
6. Making the mayonnaise sauce: In a separate bowl, mix the mayonnaise with the finely chopped fresh parsley, pepper and, if necessary, add more salt. This dressing will bind all the ingredients and give a creamy taste to the salad.
7. Assembling the salad: Pour the mayonnaise dressing over the vegetable and meat mixture and toss gently, being careful not to crush the ingredients. The variation of colors and textures will make this salad not only tasty, but visually appealing.
8. Serving: Meat and Vegetable Salad can be served immediately or refrigerated to chill thoroughly before serving. Offer on a large platter, garnished with fresh parsley leaves.
Variations and serving suggestions
This recipe can be customized to your preferences. For example, you can substitute chicken or turkey for beef for a lighter version. The vegetables can also be seasonally adapted by adding bell peppers or even zucchini. Another idea is to replace mayonnaise with a yogurt-based dressing for a lighter version.
Frequently asked questions
1. Can I use pork instead of beef?
Yes, pork will give a different flavor but is just as tasty.
2. How can I make this salad lower in calories?
Try using light mayonnaise or replace it with Greek yogurt.
3. Can the salad be made the day before?
Yes, vegetable and meat salad is even better the day after, when the flavors have melded.
Calories and nutritional benefits
One portion of vegetable and meat salad contains about 350-400 calories, depending on the amount of mayonnaise used. This salad is a good source of protein, vitamins and minerals and is ideal for a light main meal or appetizer.
Personal story
I fondly remember times spent in my grandmother's kitchen, where meat and vegetable salad was always on the holiday table. The blending of flavors and textures was always a joy, and each bite brought a warm memory. I hope you too will create beautiful memories with this delicious recipe.
Try this meat and vegetable salad recipe and turn every meal into a feast of flavors! Bon appétit!
Ingredients
500 grams of beef shank, 5 carrots, 2 parsnips, 1 small celery, 1 bunch of parsley leaves, 4 medium potatoes, 1 small onion, 2-3 allspice berries, 5-6 peppercorns, 3 cloves of garlic, 1 bay leaf, salt, ground pepper, 3-4 pickled cucumbers, 1 can of 400 ml peas, mayonnaise.