If you buy a sandwich these days, you can be sure that instead of butter, some white, low-calorie mass is spread under the top layer. Today, everything is optimized to consume as few calories or as little as possible. Oil is not just oil, it is a flavor carrier that makes food delicious. Grandma already knew. Butter, mayo, cream. This is part of the kitchen.
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Better yet, combine both. Eat healthy (rich in vitamins) and enjoy. Commonly recommended now: salad greens, freshly picked. How would Grandma prepare it? Four lightning-fast recipes pack vitamin bombs (including vitamins A, C, and K) not just with food.
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Grandma’s Salad with Bacon
Ingredients: 1 head of lettuce, 50 grams of lean bacon, 1 tablespoon of olive oil, 1 tablespoon of freshly squeezed lemon juice, sugar, salt and pepper
Put up: Remove the outer, bruised lettuce leaves, cut into bite-sized pieces, and wash. Mix the oil, lemon juice and a pinch of sugar, salt and pepper. Finely chop the bacon and fry it in a pan. Now just pour the bacon (without the extra fat) and lettuce on top, toss and you’re done.
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Grandma’s sour salad
Ingredients: 1 head of lettuce, 125 ml of cream, 1 tablespoon of freshly squeezed lemon juice, 2 tablespoons of onion, sugar and salt
Put up: Prepare the salad as in the previous recipe. For the topping, mix the cream with lemon juice and a pinch of salt and sugar. Now carefully spread the volume over the salad and garnish with finely chopped onions. is over.
My grandmother’s sweet salads
Ingredients: 1 lettuce leaf, 125 ml of cream, 1 lemon, 1 onion, 2 tablespoons of onion, sugar
Put up: Prepare the salad as before. Finely chop the onions and leeks. Now squeeze the lemon and add 4-5 tablespoons of sugar to taste. Until the sugar is completely dissolved. Add the cream and mix again. Toss in the lettuce and chives and garnish with chives and chives. Is over.
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Grandma’s sweet and sour vitamin bomb
Ingredients: 1 salad, 1 lemon, sugar, 100 ml of water
Put up: If you like it lower in calories: A super simple option with no fat. prepare salad. Squeeze the lemon and mix it with 4-5 tablespoons of sugar and 100 ml of water. Pour the juice over the salad, mix and put in the refrigerator for half an hour. Served cold, this version is especially refreshing. Finally, drink the juice.