Garlic Salads



I made a list from my favorite Garlic Salads that you can make in home. I hope you enjoy it!

Garlic salad 

10 cloves of garlic, 2-3 carrots, 1 glass of cooked beans, 1 glass of sour cream, salt to taste. Finely chop the garlic. Peel the cooked beans and cut them into 4 pieces, coarsely grate the carrots. Pour the sour cream over everything, season with salt, and stir.

Healthy salad

0,5 kg tomatoes, 150 g garlic, 150 g green beans, horseradish, apple, to taste. Grind everything in a meat grinder. Eat the resulting mixture on its own or with bread.

BEFORE washing the vegetables for the salad, always drain them well – if you put wet leaves or vegetables in the salad, the dressing will not stick to them.

It is very important not only to make a tasty dressing but also not to overdo it – vegetables and greens should only be lightly moistened, not ‘swimming’ in the dressing.

Carrot salad with garlic 

3 green carrots, 3 garlic cloves, 2 tablespoons mayonnaise. Coarsely grate the carrots, finely chop the garlic, mix and dress with mayonnaise.

Sage salad 

2,5 glasses of coarsely grated sunchokes, 1 glass of coarsely grated carrots, 1 clove of garlic, 4-5 tablespoons of sour cream, salt to taste. Place the grated vegetables in a bowl, season with salt, cover, and shake well. Then add the crushed garlic, pour in the sour cream, and stir well.

Exotic cucumber salad

400 g cucumbers, 4 garlic cloves, 4 tablespoons wine vinegar, 400 g, 4 onions, 4 tablespoons oil, 1 tablespoon sugar, pepper, and salt to taste. Cut the peeled cucumbers in half lengthwise and in half crosswise, remove the seeds, put them in a saucepan, cover with boiling water and 3 tablespoons of vinegar, boil for a few minutes, scrape out the seeds with a colander, and season with salt. Fry the thinly sliced onions and crushed garlic in oil and remove. Add a tablespoon of vinegar to the remaining oil, add sugar and pepper. Pour this sauce over the cucumbers and top with the fried onions.

Also, the hostesses say that any vegetable salad will be more flavorful if a slice of rye bread rubbed with garlic is left in the salad for a few minutes before serving.

Tomato and cucumber salad 

400 g tomatoes, 100 g fresh cucumbers, 2 cloves garlic, 100 g sour cucumbers, 3 boiled eggs, 0,3 glass of sour cream, salt, onion leaves.

Cut the peeled cucumbers, tomatoes, and eggs into thin slices and place them in a salad bowl, sprinkling finely chopped onion leaves with salt and crushed garlic. Pour over the sour cream and sprinkle with finely chopped onion leaves.

Dandelion leaf salad 

A handful of tender dandelion leaves, a hard-boiled egg, a spoonful of sour cream, garlic, salt to taste. Wash and finely chop the dandelion leaves, add the chopped egg, chopped garlic, salt, sour cream, and mix.

Green cauliflower salad with garlic dressing 

400 g cauliflower, 2 tomatoes, 2 tablespoons finely chopped onion leaves, 0,5 glass of oil, 4 cloves of garlic, half a lemon, tarragon leaves, sugar, salt to taste. Cut the cauliflower into small pieces, the tomatoes into slices, and the onion leaves and tarragon leave finely. Mix everything, season with sugar and salt. Finely chop the garlic, crush it with salt.

Add the oil and lemon juice a little at a time while stirring. Pour this sauce over the vegetables.

Bread salad

3-5 pieces of black bread, 50 g of cheese, 2 garlic cloves, 2-3 apples, 3 tablespoons of mayonnaise, 3 tablespoons of sour cream, oil. Cut the bread crumb into small cubes and fry in oil, transfer to a bowl, and cool. Grate the cheese with a coarse grater, finely chop the garlic, peel the apples, cut them into small cubes, place them on the bread, pour the mayonnaise mixed with the sour cream and mix them carefully and thoroughly.

Garlicky chickpea salad 

5-6 chickpeas, 4-5 cloves of garlic, 15-20 walnut kernels, 0,5 glass of kefir, 1 tablespoon oil, salt to taste. Cut the pods into narrow strips, chop the garlic and nuts, mix with the kefir and oil, salt and pour over the pods.

Carrot and beetroot salad 

2 carrots, 1 small beetroot, 4 cloves of garlic. Mayonnaise, salt. Coarsely grate the cooked carrots and beetroot and finely chop the garlic. Mix everything, add salt and mayonnaise.

BUT, the vegetables for the salad must be chilled to 8-10°C in advance. Do not mix warm products with cold ones, as the salad will quickly become unfit for consumption.

Potato salad with garlic 

4 potatoes boiled with peel, 2-3 garlic cloves, 10 g vegetable oil, 1 small onion, herbs (dill, etc.), lemon juice, salt to taste.

Crush the garlic with the salt, add the lemon juice and oil and mix well. Boil the potatoes in salted water, peel them, cut them into cubes, add them to the salad bowl and pour the garlic sauce over them. Top with finely chopped onions and garnish with chopped greens.

Spanish salad

100 g rice, glass of water, 1,5 tablespoons butter, 1 pod of preserved sweet pepper, 2-3 tomatoes, onion leaves, 5-6 tablespoons tomato puree, garlic, salt, pepper, hard-boiled egg. Wash the rice, add butter and cook on low heat. Finely chop the tomatoes and sweet peppers and mix them with the rice, add the chopped onion leaves, add the tomato puree and mix everything. Garnish with hard-boiled eggs.

Pickled cucumber salad with garlic 3 pickled cucumbers, 2 cloves of garlic, 1 apple, 2 eggs, 1 onion, 4 tablespoons mayonnaise, onion leaves, sugar, salt to taste. Cut the cucumbers into thin squares, the eggs into coarse cubes, and the apple and onion into small cubes. Mix everything, add a little sugar, and place it in the salad bowl. Crush the garlic with salt, mix it with the mayonnaise and pour it over the salad.

Pearl semolina salad

1 glass of pearl barley, 1 tomato, a clove of garlic parsley. To prevent overcooking and loss of shape, boil the groats, chop the tomato, garlic, and parsley and mix with the groats.

BUT, if you put a clove of garlic in the bowl with the grits and flour, pests will not attack them.

Dutch salad

200 g Dutch cheese, 250 g canned peas, 4-5 hard-boiled eggs, 50 g horseradish, 2 tablespoons sour cream, 2 tablespoons mayonnaise, 2 cloves garlic. Grate the cheese coarsely, add the finely chopped eggs, the grated garlic, the peas, the horseradish, stir and pour over the mayonnaise and sour cream mixture. Mix everything well.

BUT, the boiled eggs will be more finely chopped if you dip the knife in boiling water from time to time.

Squid salad

300g. squid, 0,5 cup cooked rice, 1 onion, green carrot, 1 small garlic, dill, cumin, salt, mayonnaise. Peel the squid, rub with garlic, sprinkle with cumin and chopped dill, salt, and leave covered for 4-5 hours. Then cook in boiling water for 5-6 minutes. Skim off, cool, and chop. Add the rice, grated carrot, chopped onion, and mayonnaise.

Shrimp salad

300 g shrimps, 2-3 red apples, 3-4 hard-boiled eggs, half a glass of nuts, 2 cloves of garlic, mayonnaise. Cut the eggs and apples into small cubes, chop the nuts and finely chop the garlic. Mix everything with the mayonnaise, arrange on plates, and top with the prawns.

Pig’s foot salad 

4 pig’s feet, 8 glasses of water, 2 carrots, 0,5 celery tuber, 2 parsley roots, 3 tablespoons oil. 3 tbsp vinegar, garlic, salt to taste. Cover the cleaned pig’s legs with water and bring to a boil. Once boiling, add salt, herbs, and vegetables and cook over low heat. Remove the boiled legs from the stock, cool, separate the meat from the bones and cut into narrow strips. Place the meat in a salad bowl and pour over the marinade. For the marinade, whisk the oil with the vinegar and add the crushed garlic.

Also, garlic braids hanging in the kitchen protect against pathogens.

Rice salad with meat 

250 g minced beef, 150 g minced pork, 4 tablespoons oil, 0,5 glass of cooked rice, 1 glass of kefir, 100 g pickled cucumbers, 1 leek, 50 g of walnut kernels, salt, sugar, pepper, mustard, garlic to taste. Fry the minced meat with 1 tablespoon of oil, stirring to loosen, salt, pepper, and cool. Then mix with the cooked rice, finely chopped leeks, pickled cucumbers, and groundnuts. Whisk the kefir with mustard, oil, salt, crushed garlic, sugar, and pepper. Dress the salad with this dressing.

I FIGURE that no more than 5 grams of salt should be consumed per day. Higher salt intake raises the risk of stroke, stone disease, high blood pressure and intraocular pressure, and the accumulation of fluids in the body. It has been observed that sensitivity to table salt can also be hereditary.

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