Check out 5 Hot Salad Recipes to Keep You Focused on Your Diet

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For many people, eating cold salads may not be appealing. But for those who want to continue eating healthy and using new methods, why not create and try some hot salad recipes?

With all the colors, greens and brightness of a traditional salad and the addition of some vegetables, warm salads can be a good winter meal. Check out some options below:

Rice salad

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Ingredients

75 g rice flour

150 ml of water

50 g of salt

75 g canned corn

½ chili pepper in cubes

1 tablespoon vinegar and white wine

1 tablespoon of olive oil

Optional: fresh basil leaves, ground paprika, salt and pepper

Preparation mode

Boil the rice with water in a pan with a little salt. Let it cook for about 30 minutes;

Cut the leek and mix with the other ingredients. Sprinkle with basil leaves, paprika, salt and pepper to taste.

Hot beet salad with watercress

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Ingredients

300 g of boiled beets

2 red onions

1 onion of garlic

1 tablespoon of capers

25 g of walnuts

50 g of water

½ Sicilian lemon

1 teaspoon of tahini

2 teaspoons of olive oil

Optional: salt and pepper

Preparation mode

Preheat the oven to 180ºC;

Chop the beetroot, onion and garlic. Place on a baking sheet, spread with half olive oil and season with salt and pepper to taste. Bake for about 30 minutes, until golden.

After the baking time, pour the sauce on the pan while the vegetables are warm. Transfer to a bowl and serve with chopped walnuts and a drizzle of water on top.

Roasted vegetable salad

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Ingredients

1 onion

½ eggplant

½ zucchini

2 peppers

2 garlic cloves

4 teaspoons of olive oil

2 teaspoons balsamic vinegar

40 g grated Parmesan cheese

Optional: dehydrated oregano, salt and black pepper

Preparation mode

Preheat the oven to 200ºC. Line a baking sheet with parchment paper;

Cut onions and other ingredients into cubes. Mix with half of the oil and spread them evenly on the baking tray;

Bake the vegetables for about 25 minutes;

Put the vegetables in a bowl, throw with the rest of the oil, vinegar and cheese. Sprinkle with oregano, salt and pepper to taste.

Grilled Quinoa Salad with Butternut Spread

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Ingredients

250 g of butter

75 g of quinoa

½ bell pepper, chopped

½ Sicilian lemon

Roasted seeds 1 tablespoon

1 pinch of ground cumin

2 teaspoons of olive oil

¼ bunch of fresh parsley

Optional: salt and pepper

Preparation mode

Preheat the oven to 190ºC;

Boil 150ml of water with the quinoa in a pan. Let it cook on low heat for about 15 minutes, or until the water dries up;

Peel the pumpkin and cut it into 2 cm cubes, then place the pieces on a baking sheet. Sprinkle them with chili pepper, cumin, salt, black pepper and a teaspoon of olive oil. Bake for about 30 minutes;

In a pan, heat the rest of the oil. Grill the cooked quinoa over high heat for about 3 minutes and toss with the toasted butter, lemon juice and zest and pumpkin seeds. Serve with fresh parsley on top.

Creamy potato salad

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Ingredients

200 g of potato

100 g of tofu

50 g of pickles

1 tablespoon of butter

1 teaspoon Dijon mustard

50 ml of milk

½ bunch of chives

Optional: ground paprika, salt and pepper

Preparation mode

Bring water to a pot and cook the potatoes for about 25 minutes, until they become soft. Drain and let them cool;

Cut the cooked potato, tofu and pickles into cubes and mix everything together in a bowl;

Save 4 spoons of salted water and mix it with butter, mustard and milk. Sprinkle with paprika, salt and pepper to taste, then mix until a creamy sauce is formed;

Pour the salad with the sauce and throw everything together. Let it rest for at least 10 minutes. Serve with chopped chives on top.

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