6 warm and filling salad recipes perfect for dinner

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Photo: Rodrigo Diaz

Mozzarella bricks in bicolor salad

Ingredients for 4 people):

50 g rocket 1/2 red radicchio 1/2 wonder lettuce 1 endive 1 packet basil 8 balls of mozzarella-type vegetable cheese 2 sheets of brick pasta 1 egg 30 g capers 16 cherry tomatoes 12 black olives 20 ml of Modena vinegar 50 ml of olive oil olive oil for frying pepper salt

Preparation: (20’+8′ cooking):

Clean, wash and reserve the different lettuces. Also wash and drain the capers. Wash the basil leaves, reserve about eight and crush the rest with 50 ml of olive oil and a pinch of salt. Drain the mozzarella balls. Cut the brick sheets into four squares each. Paint them with beaten egg and wrap each cheese ball with a square of brick paste as if it were a candy. Bake for about eight minutes and set aside. Wash the tomatoes and fry them for a couple of minutes in a little olive oil, until the skin rises. Room and reserve. Also fry the reserved basil leaves. Mix the lettuce with the capers and olives, salt and pepper and dress with the vinegar and basil oil. Add the tomatoes, the bricks and the fried basil leaves to decorate.

Nutritional information:

Calories: 395 Carbohydrates: 11 g Protein: 9 g Fat: 37 g Cholesterol: 105 mg.

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Photo: Rodrigo Diaz

Chickpea tahini and crunchy artichokes

Ingredients for 4 people):

400 g of cooked and drained chickpeas 200 g of onion, cut into strips 30 g of dried apricots, cut into strips 60 g of peeled green pistachios Half a clove of garlic 4 young artichokes 40 ml of olive oil 30 ml of apple cider vinegar Sunflower oil for frying Fresh coriander or parsley Pepper and salt

Preparation: (20’+8′ cooking):

Sauté the onion with a little olive oil until it takes on color. When it is almost ready, add the dried apricots and a splash of apple cider vinegar. In a bowl, salt and pepper the chickpeas and mix with the onion and dried apricots. Crush the pistachios with three tablespoons of olive oil and half a clove of garlic, and add to the chickpeas. Cut the artichokes into thin slices. Sauté in sunflower oil, drain and add them, crispy, to the chickpeas. Garnish with parsley or cilantro.

Nutritional information:

Calories: 288 Carbohydrates: 28 g Protein: 9 g Fat: 15 g Cholesterol: 0 mg.

Candied onions and leeks add softness to a salad.

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Photo: Rodrigo Diaz

Ruby Pomegranate and Tofu Salad

Ingredients for 4 people):

For the vinaigrette dressing:

50 ml of olive oil to dress the juice of an orange 20 ml of apple cider vinegar pepper and salt

Preparation: (12’+10′ cooking):

Cut the pumpkin into strips and lightly confit in olive oil. Season with salt and pepper and reserve, letting it drain on a strainer. Also cut the tofu and sauté in olive oil until lightly browned, drizzle with a little soy sauce and set aside. Wash the lamb’s lettuce, drain well and set aside. Also wash the buds, remove the leaves and chop them. Place both in a bowl. Shell the pomegranate by peeling it and without hitting it, because it is important that the grains are very whole. Prepare the vinaigrette with the olive oil, orange juice, vinegar, salt and pepper. Set aside. Assemble the salad with the lettuce base, the lukewarm tofu and pumpkin, the vinaigrette and finally the pomegranate, which should stand out as little rubies.

Nutritional information:

Calories: 261 Carbohydrates: 16 g Protein: 5 g Fat: 20 g Cholesterol: 0 mg.

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Photo: Rodrigo Diaz

Spinach and grape salad with cheese and trumpet oil

Ingredients for 4 people):

1 bunch of spinach leaves 100 g of trumpets of death 200 g of mushrooms 40 g of pine nuts or walnuts 100 g of Manchego-type vegetable cheese 24 white grapes 40 ml of apple cider vinegar 50 ml of olive oil pepper and salt

Preparation (15’+20′ cooking):

Wash the trumpets and fry in the oil until softened, at least twenty minutes, over low heat so that the oil does not burn. At the end add the pine nuts and reserve without removing the oil. Wash the spinach and discard the thicker stems. Cut the cheese into cubes or shavings. Clean the mushrooms, cut them into slices and drizzle with the vinegar. Wash the grapes, peel them and mix with the mushrooms and vinegar. Season the spinach with salt and pepper, add the cheese and the mixture of grapes and mushrooms, and finally dress with the warm trumpets and their oil.

Nutritional information:

Calories: 237 Carbohydrates: 11 g Protein: 8 g Fat: 17 g Cholesterol: 16 mg.