7 Hot Salad Recipes to Eat on Cold Days




Kitchen Guide – 7 Hot Salad Recipes to Eat on Cold Days

Image: Kitchen guide

The kids will love it and you will be safe even in the winter with these salad recipes that we shared!

We know that it is difficult to maintain some good habits in the winter. We drink soup and soup, but there is a roll on the side. And often, we leave this salad aside every day. It is good to change the way you eat, but eating good and healthy food is very important regardless of the season. Therefore, we will help you with the difficult mission of eating salad even in the coldest days.

The Kitchen Guide shares some hot salad recipes that are filling, colorful and have the nutrients we need to live a healthy, full life. Wanted? So, check out the list below and let’s try it!

7 Hot Salad Recipes to try this winter

Cod and egg salad



Kitchen Guide - 7 Hot Salad Recipes to Eat on Cold Days

Kitchen Guide – 7 Hot Salad Recipes to Eat on Cold Days

Image: Kitchen guide

While: 30 min
Activities: 5 meals
Bother: Easier

Cod and Egg Salad Ingredients

  • 2 cups desalted cod, cooked and shredded
  • 2 cups boiled chopped potatoes
  • 1/2 yellow pepper, diced
  • 1 tomato, skinless and seeded, diced
  • 1/3 cup chopped green olives
  • 1 chopped onion
  • Chopped lettuce for garnish
  • 2 chopped boiled eggs for garnish

soup

  • 1/3 cup (tea) of olive oil
  • 2 tablespoons of white vinegar
  • 1 crushed garlic clove
  • 2 tablespoons chopped chives

Preparation mode

Combine cod, potatoes, peppers, tomatoes, olives and onions in a bowl. For the sauce, mix the oil, vinegar, garlic, chives and drizzle over the salad. Prepare the salad on a plate and decorate the side with lettuce and eggs. Serve immediately or refrigerate until serving.

Pasta Salad with Basil Sauce



Kitchen Guide - 7 Hot Salad Recipes to Eat on Cold Days

Kitchen Guide – 7 Hot Salad Recipes to Eat on Cold Days

Image: Kitchen guide

While: 30 min
Activities: 8
Bother: Easier

Ingredients

1/2 package of bow tie noodles
2 cups of palm hearts (chopped)
1 chopped onion
2 cups cherry tomatoes (cut into quarters)
1 cup Minas cheese, cut into cubes

soup

1/2 cup (tea) of olive oil
3 tablespoons of chopped basil
1 tablespoon of parsley
2 crushed garlic cloves
1 lemon juice
1/2 teaspoon grated lemon skin
Salt and black pepper to taste

Preparation mode

Mix all the sauce ingredients, making the beat with a sauce whisk. Cook pasta until al dente, drain and mix while still hot with sauce and other ingredients (except cheese). Let cool and add cheese. Stir well and serve.

stuffed salad



Kitchen Guide - 7 Hot Salad Recipes to Eat on Cold Days

Kitchen Guide – 7 Hot Salad Recipes to Eat on Cold Days

Image: Kitchen guide

Ingredients

1 chopped onion
1/2 bunch of boiled spinach
1/2 cup crumbled ricotta
1 finely grated carrot
3 large tomatoes
oil to drip
The tide went out to accompany you

Preparation mode

In a medium pan, fry the onion and add the spinach, let it cool. Mix the ricotta, carrots and spinach. Remove the lid from the tomato and fill with the mixture. Drizzle with olive oil and serve with a green leaf.

Hot potato salad with sausage



Kitchen Guide - 7 Hot Salad Recipes to Eat on Cold Days

Kitchen Guide – 7 Hot Salad Recipes to Eat on Cold Days

Image: Kitchen guide

While: 30 min
Activities: 4
Bother: Easier

Ingredients

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

Preparation mode

Cut the potatoes into large cubes and cook in salted water until soft. In a frying pan, heat the oil on medium heat, fry the onion until dry and add the vinegar. Place the drained potatoes in a bowl and pour in the onions. Add the sausage cut in 3 and season with salt and pepper. Put boiled eggs, chopped 4, chives and mustard. Serve hot with bread, bread and mustard on the side.

Rice salad with eggplant



Kitchen Guide - 7 Hot Salad Recipes to Eat on Cold Days

Kitchen Guide – 7 Hot Salad Recipes to Eat on Cold Days

Image: Kitchen guide

While: 1:30 in the morning
Activities: 8 meals
Bother: Easier

Ingredients for Eggplant Rice Salad

  • 1/2 cup (tea) of olive oil
  • 1 onion cut
  • 4 crushed garlic cloves
  • 1 yellow pepper in a tube
  • 1/2 red pepper in a tube
  • 1 eggplant in a tube
  • 2 cups of cooked white rice
  • 2 chopped tomatoes
  • 1 cup of fresh cheese, in cubes
  • 1 cup green olives (chopped)
  • 2 tablespoons of chopped parsley
  • Salt, oregano and pepper to taste
  • 2 tablespoons of apple cider vinegar

Preparation mode

In a pan, put oil, onion, garlic, pepper and eggplant.

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

Add rice, tomatoes, cheese, olives, green onions and mix. Place on a plate, season with salt, oregano and black pepper. Sprinkle with vinegar and serve.

stuffed beetroot recipe



Kitchen Guide - 7 Hot Salad Recipes to Eat on Cold Days

Kitchen Guide – 7 Hot Salad Recipes to Eat on Cold Days

Image: Kitchen guide

While: 1 hour
Activities: 4 units
Bother: Easier

Ingredients for Stuffed Beetroot

  • 4 beets with skin
  • 1/2 cup (tea) of water
  • Olive oil and salt to taste

Filling

  • 1 cup ricotta (mashed)
  • 2 tablespoons grated carrot
  • 2 tablespoons of oil
  • 1 teaspoon of chopped parsley
  • salt to taste

Preparation mode

In a pan, heat the beets until they are soft. Remove, peel, cut the lid, remove the pulp, keep it aside and to stand, remove the small lid from the bottom. For the sauce, beat the pulp in a blender with water. Bring to a boil with oil and salt. Save the beets and the pulp. To prepare, combine all the ingredients and put in the beets. Serve the beets with the sauce.

The final salad with Tabbouleh



Kitchen Guide - 7 Hot Salad Recipes to Eat on Cold Days

Kitchen Guide – 7 Hot Salad Recipes to Eat on Cold Days

Image: Kitchen guide

While: 40min (+ 30min soaking) (+ 1h refrigeration)
Activities: 6
Bother: Easier

Ingredients

20 washed leaves
5 red cabbage leaves
Mint leaves and Brazil nuts for garnish

table

1 and 1/2 cup (tea) of wheat for kibbeh
2 cups of hot water (tea)
2 chopped seedless tomatoes
1 seedless cucumber, chopped
1 chopped onion
5 lettuce leaves bent into strips
juice of 2 lemons
Salt, pepper and olive oil to taste

Preparation mode

For tabouleh, in a bowl, put the wheat and cover with hot water. Leave to soak for 30 minutes. Allow to cool and, if necessary, press through a sieve to remove excess water. Place in a deep bowl and combine the other ingredients. Refrigerate for 1 hour before mixing. To mix, take each leaf that ends and put a piece of tabbouleh in it, leveling it with a spoon. Arrange, one next to the other, in a salad bowl. In the middle of a salad bowl, arrange the cabbage leaves and garnish with mint leaves and chestnuts. Serve immediately.

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