Tomato salad with egg and celery. Tomatoes with celery for the winter Salads with celery and tomatoes

This salad is as healthy as it is delicious. The combination of apples and celery root is classically balanced. Cabbage is good for your digestion. And the original dressing gives the salad a special taste. A stalk of celery promotes weight loss.

So, we are preparing a vitamin salad with celery, cucumber with the addition of apples and other vegetables and fruits.

In addition to the listed ingredients, you can add roasted walnuts and/or canned pineapple to the salad.

You will need:

• White cabbage - a quarter of a small head of cabbage,
• carrots - one medium size,
• bell pepper - one pod (small),
• apple - one
• fresh cucumber - one or two,
• tomatoes - one or two,
• celery stalk - one stalk.

For salad dressing:

• Olive oil - a couple of tablespoons,
• lemon juice - from a quarter of a lemon,
• salt,
• sugar - a pinch
• ground black pepper or paprika.

The cabbage should be shredded into thin strips into a separate bowl. Mash it with your hands and leave it to release the juice.

Peel the carrots and grate them using a Korean carrot grater. Peel the bell pepper as usual and cut into small cubes.

Cut fresh cucumbers into strips. Cut the tomatoes into slices. If you have cherry tomatoes, just cut them lengthwise.

Peel the celery and cut into pieces. Cut the apples into cubes.

To prepare the dressing, combine all the suggested ingredients for salad dressing and mix thoroughly.

Combine all prepared ingredients together, season with dressing and mix carefully, being careful not to mash the vegetables.

You can decorate the salad with celery and cucumber with any greens and strips of bell pepper.

Recipe 2. Chicken salad with celery in cucumber

A very tasty refreshing salad that you can crunch on :-)))

For the salad:

• chicken meat (boiled) - 300 g
• potatoes (boiled) - 2 pcs.
• carrots (boiled) - 1 pc.
• chicken eggs (boiled) - 3 pcs
• fresh cucumbers - 2 pcs (medium)
• pickled cucumbers (small carichons) - 5 pcs.
• celery (stems) - 2 pcs.
• apple - 1 pc.
• onion (medium) - 1 pc.
• greens (dill, cilantro...) - to taste
• salt, pepper - to taste

For refueling:

• natural yogurt (unsweetened) - 2 tbsp. l.
• mayonnaise - 2 tbsp. l.

For serving:

• fresh cucumber – 2 pcs.
• dill, cilantro
• saffron or turmeric

Cut all the ingredients for the salad into small cubes...salt, pepper...mix...add the sauce

Cut the cucumber lengthwise into thin slices, place them along the edge of the mold (bowl)... fill the mold with salad, pressing it down a little with a spoon.

Take a serving plate and cover the salad pan with it. Then turn everything over and gently shake the pan...the salad will end up on the plate. Decorate it with dill sprigs and cilantro leaves, sprinkle saffron or turmeric on top, place celery leaves in the center to show what the salad consists of. Salad ready! Bon appetit!!!

Recipe 3. Crab salad with shrimp and celery and cucumber

• Crab sticks and (or) crab meat – 200 g,
• peeled shrimp – 200 g,
• stalk celery - 3 stalks,
• fresh cucumber – 2 pcs.
• parsley and dill,
• light classic yogurt - 3 tbsp. l,
• a pinch of ground black pepper,
• sea ​​salt to taste.

The culinary recipe for my salad is intended for those who like to eat delicious food and watch their figure. You can season the salad with mayonnaise, but it will no longer be classified as a low-calorie food. Crab salad with shrimp and celery is prepared very quickly, so it always helps me out when unexpected guests come, and my kids always eat this salad with pleasure. Place the shrimp in salted boiling water for a few minutes, then drain them in a colander and peel them. Chilled crab sticks, 3 stalks of celery and cucumbers (can be peeled) cut into small cubes. Mix the prepared salad ingredients and season with light classic yogurt without fillers. Don't forget to sprinkle the salad with salt and ground black pepper to taste. The crab salad with shrimp and celery is ready, serve, sprinkled with chopped parsley and dill. Bon appetit!

Recipe 4. Salad with egg, celery and cucumber

• egg - 6 pcs.
• celery (stems) - 6 pcs.
• cucumbers - 3 pcs.
• dill (fresh) - 1 bunch
• mayonnaise - 2 tbsp.
• olive oil - 2 tbsp.
• salt - 1 pinch.

Pre-boil the eggs hard-boiled (put them in cold water, bring to a boil and cook for 10 minutes from the moment of boiling). Then cool them and cut them into cubes. Wash the celery stalks and cucumbers well and cut into cubes. Finely chop a small bunch of dill.

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I already have quite a lot of red tomatoes ripe, so I’m making preparations with all my might. And how are you? If you are also ready to prepare tomatoes for the winter, then I recommend looking into the section and looking at recipes with tomatoes - amazingly tasty, tender and aromatic, and, well, we won’t ignore them either. Perhaps you will like something. All these recipes have been tested and I make them every year.

And today I’ll tell you how to deliciously pickle tomatoes for the winter. So, a recipe for pickled tomatoes for the winter with celery.

Composition for 4 liter jars:

• small red tomatoes
• bell pepper
• hot chili pepper
• 5-6 cloves of garlic
• large bunch of fresh celery
• black peppercorns
• allspice peas

Marinade for 1 liter of water:

• heaped tablespoon of coarse salt
• 4 tablespoons with sugar
• 70 ml 9% vinegar

Delicious pickled tomatoes for the winter, sweet

Why sweet? As you probably already noticed from the composition for the marinade, there is a sufficient amount of sugar. But don’t let this scare you, it turns out incredibly tasty! Prepare and try!

How to quickly prepare delicious pickled tomatoes for the winter without sterilization? I have a very simple method, first things first.

I prick the washed tomatoes with a fork so that they do not burst from the hot marinade in the jars.

I cut sweet and hot peppers into large strips. I also chop the celery along with the stems coarsely. You can simply cut the garlic into two halves lengthwise.

I put celery, garlic, chili pepper and sweet pepper + 2-3 peas of allspice and several peas of black pepper in clean jars.

I fill the jars with tomatoes. There is no need to compact them too much in the jar, as much as will fit.

Now I pour boiling water into each jar in small portions. Since this recipe for preparing tomatoes and celery for the winter does not require sterilization, this must be done. Before rolling, all raw vegetables will undergo preliminary heat treatment in this way. This will replace sterilization of jars.

I fill the jars with boiling water to the top, cover with lids and leave to warm up for 15-20 minutes.

Now I pour the water from the cans into the pan. I will use it to prepare the marinade. But before adding salt and sugar, I measure the volume of water drained from the cans and calculate the amount of ingredients for the marinade.

Calories: 386
Proteins/100g: 1
Carbohydrates/100g: 4

A refreshing, energizing vegetable smoothie made from celery and tomatoes does not contain many calories and does not contain any harmful ingredients. All vegetables and herbs are fresh, juicy and appetizing. By combining fresh vegetables and herbs in one recipe, we get a wonderful vitamin drink - light, healthy and tasty. In a vegetable smoothie, as in a salad of fresh vegetables, you can add a variety of ingredients - spices, olive oil, lemon juice, various greens, nuts, and, of course, come up with all sorts of combinations of vegetables.

- a universal drink. It can replace breakfast, give you strength and vigor before training, and become a light dinner in the evening. Of course, this does not mean that you need to eat exclusively smoothies. But several times a week you can refuse a hearty dinner in favor of a vegetable cocktail, especially in the summer, when all the vegetables are natural and very cheap.

Ingredients:
- ripe tomatoes – 6-7 pcs;
- petiole celery – 2 large stalks;
- fresh cucumbers – 3 pcs;
- garlic – 1-2 cloves;
- parsley – 1 bunch;
- celery greens - a small bunch;
- olive oil – 1-2 tbsp. l;
- salt - to taste;
- ground black pepper – 1-2 pinches;
- mineral water without gas - if necessary.

How to cook at home

We select the ripest, most aromatic and delicious tomatoes for the vegetable smoothie. They can be either fleshy or with a lot of juice, red, yellow or orange. Wash the tomatoes in cool water and pour boiling water over them for 2-3 minutes. Then we put the tomatoes under cold water again.

After such a “contrast shower”, the skin of the tomato will be removed very easily, especially if you make a cross-shaped cut on the side or bottom.

Cut the petiole celery (or large stalks of leaf celery) into pieces 5-7 cm long. Clean off the coarse veins.

We cut off part of the skin from the cucumbers or completely peel them (if they are young, then do not peel them), cut the cucumbers into slices for a smoothie made from celery and tomatoes. Peel the garlic.

Wash the greens and shake off the water. Tear the parsley and celery into smaller pieces with your hands. If you don't like parsley, replace it with lettuce leaves, dill or cilantro.

To make the vegetable smoothie with celery easier to whip and the drink to be smooth, first chop the dense and juicy vegetables (in our case, cucumbers and stalked celery). The vegetables should turn into an almost homogeneous pulp.

Add parsley (or other herbs) and celery leaves to the cucumbers. We continue to grind everything until a homogeneous thick mass.

Now it's time to add the garlic, tomatoes and olive oil to the blender. Leave a few tomato slices to garnish the smoothie. Grind the rest at high speed for about 1 minute. Salt the smoothie to taste, pepper and beat again. Chop the reserved tomatoes, we will get thick tomato juice. We add some salt to it too.

A vegetable smoothie made from celery and tomatoes will turn out to be dark in color (this is due to the mixing of two colors - green and red). To make the drink more appetizing, fill the glasses almost to the top, then pour in a little tomato juice. Decorate the smoothie with a pinch of herbs and serve.





Author Elena Litvinenko (Sangina)

Recipe from Marina Leonenko:These tomatoes will not leave anyone indifferent) Sweet, spicy, perfectly combined with the aroma of celery greens! They are prepared very simply and quickly, just like they are eaten)

The marinade calculation is given for one 3-liter jar, this is very convenient, since I am never tied to the amount of tomatoes. I’ll make as much as I choose from the garden. And, of course, hot pouring!

Ingredients:

Tomato (you can pierce the stem with a toothpick)

Leaf celery (10 branches (less is possible, depending on your taste) per 3-liter jar) - 3 bunches.

Bell pepper - 1 pc.

Red hot pepper (whole, if chopped, then less, be guided by your taste.) - 1 pc.

Onions (or garlic, you can use rings, I used whole small onions) - 4 pcs.

Spices (black peppercorns, you can add bay leaf and allspice) - 12 pcs.

Salt (for a 3-liter jar) - 1 tbsp. l.

Sugar (for a 3-liter jar) - 200 g

Vinegar (9%, per 3 liter jar) – 80 ml

Preparation:

Place tomatoes, celery, sweet peppers, cut into 4 parts and whole hot peppers, garlic or onions into jars.

Pour boiling water over the tomatoes. Let stand for 20-30 minutes.

Drain the water into a saucepan, add to it for each 3-liter jar: 1 tbsp. l. salt and 200 grams of sugar (i.e., I added for 5 cans: 5 tablespoons of salt and 1 kg of sugar). Let it boil for a couple of minutes.

Pour 80 grams of vinegar into each jar, black peppercorns (other spices if desired). And pour boiling marinade over it. Roll up and wrap until cool.