4 recipes of salads that can replace a full dinner

If you really want to eat, but to cook a hearty dinner has no neither time, nor forces, these recipes are exactly what you need.

Likestory.net tells how to prepare a salad that will go well for the main dish.

Warm salad with farfalle and tomatoes

4 recipes of salads that can replace a full dinner

THE COMPLEXITY OF THE RECIPE: 3\5
COOKING TIME: 30 MINUTES
NUMBER of SERVINGS: 1 serving
CALORIES: 494 kcal

Ingredients
FARFARELLO (PASTA-BOWS) 100 g
TOMATO 1 PC.
Bell PEPPERS ½ PCs.
PARMESAN CHEESE 15 g
PINE NUTS 10 g
OLIVE OIL ½ tbsp
OREGANO OR herbes de PROVENCE (DRIED) ⅓ tsp
SALT to taste

1. Slice the tomatoes slices and pepper strips. In a frying pan with olive oil, lay out nuts and fry them until Golden brown. Then add tomatoes and peppers, season with salt, sprinkle with dried herbs and simmer on low heat for 3-5 minutes.

2. Boil pasta until al dente. To do this, boil a liter of salted water, put into it the macaroni, stir and cook for 7-12 minutes. Try the pasta “to the tooth”, if the middle is slightly firm pasta is ready. Drain the water.

3. Mix the pasta with the vegetables, sprinkle with grated cheese and serve.

Salad with cucumbers and eggs

4 recipes of salads that can replace a full dinner
THE COMPLEXITY OF THE RECIPE: 2\5
COOKING TIME: 15 MINUTES
NUMBER of SERVINGS: 1 serving
CALORIES: 398 kcal

Ingredients
CUCUMBER 1 PC.
EGG 2 PCs.
GREEN PEAS 50 g
SALAD ½ bunch
DILL 2 sprigs
FLAX SEEDS 10 g
PUMPKIN SEEDS 10 g
YOGURT OR sour CREAM 2 tbsp.
PEPPER to taste
SALT to taste

1. Boil hard boiled eggs, peel and cut into 4 pieces.

2. Lettuce for a few minutes, dip in ice water, then dry, tear by hands and place in a deep bowl.
Cucumber cut into semicircles.

3. Add sunflower seeds, peas, sour cream or yogurt. Mix well and sprinkle with chopped dill.

Salad with chicken and zucchini

4 recipes of salads that can replace a full dinner

THE COMPLEXITY OF THE RECIPE: 2\5
COOKING TIME: 40 MINUTES
NUMBER of SERVINGS: 1 serving
CALORIES: 462 kcal

Ingredients
CHICKEN BREAST ½
ZUCCHINI 100 g
GREEN PEAS 50 g
GARLIC 2 cloves
OLIVE OIL 1 tbsp.
LEMON ¼ EA.
DILL 2 sprigs
1 ROSEMARY sprig
PEPPER to taste
SALT to taste

1. Peel garlic and cut into thin plates. In a frying pan butter, put slices of lemon, garlic and a sprig of rosemary.

2. When the rosemary and garlic gives a strong aroma (2-3 minutes), put chicken and fry it until cooked on both sides (7-10 minutes each). Cut cooked meat into small pieces.

3. Zucchini cut into thin strips with a knife for cleaning of vegetables.

4. Combine the chicken, zucchini and peas. Dress the salad with the juice that remains after frying the meat, and sprinkle with chopped dill. Serve warm.

 Salad with chicken and roasted vegetables

4 recipes of salads that can replace a full dinner

THE COMPLEXITY OF THE RECIPE: 2\5
COOKING TIME: 1 HOUR
SERVINGS: 2 servings
CALORIES: 369 kcal

Ingredients
CHICKEN BREAST ½
EGGPLANT ½
CARROT 1 PC.
NATURAL YOGHURT 1 tbsp
FLAX SEEDS 1 tsp.
OREGANO (DRIED) ½ tsp.
THYME (DRIED) ½ tsp.
OLIVE OR VEGETABLE OIL 1 tsp.
SESAME OIL to taste
PEPPER to taste
SALT to taste

1. Cut the vegetables into cubes, add salt, pepper, add the spices and lightly brush with oil. Bake in the oven at 180 degrees for 45 minutes.

2. Fry the chicken breast on the grill until tender and cut into small cubes.

3. When the vegetables are ready, mix them with the chicken, add chopped parsley, flax seeds and dress the salad with olive oil or natural yoghurt.

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