Canned Salad - A New Food Trend

In the United States, a new kind of healthy office snack that is quickly gaining popularity, which helps to eat right, tasty and with minimal time and effort, is food from a can. Rather, a salad from a can (salad in a jar). For canned dishes it has nothing to do. On the contrary, all ingredients are fresh, crunchy and are in great demand among supporters of a healthy lifestyle.

Why exactly food from cans became so popular?

Yes, and what is the difference from the dishes that we used to carry in plastic containers, you ask. And we will answer that food in cans keeps its freshness longer. Compared to a container in a glass jar, the ingredients do not crumple and do not give juice. If you do not turn it over, it is convenient to carry the jar with you, eliminating the risk of leakage, which cannot be said about containers. Fans of cans make a stock of food for a week at a time, send containers to the refrigerator, from where they take one with them each morning before work.

What bank is needed and how to fill it?

A can of salad will suit any, but before cooking it needs to be washed and dried. The main secret of food from the can is correctly laid out layers of food. It is important to lay out the ingredients in strict sequence.

Canned Salad - A New Food Trend

  • First of all, you need to pour a couple of spoons of sauce on the bottom of the jar. It can be like olive oil, and any home or ready-made sauce.
  • This is followed by solid vegetables that do not give juice: whole cherry tomatoes, pieces of cucumber, bell pepper, cauliflower, carrots, celery.
  • The next layer is put components more delicate: fresh mushrooms, corn, wheat germ, zucchini, zucchini, beans, etc.
  • After this comes the “heavy carbohydrate artillery” - brown rice, lentils, bulgur, quinoa, pasta, couscous. You can be calm for the cereals, because the layer of vegetables will protect them from contact with the sauce, not allowing them to soften.
  • Do not forget about proteins. In such a salad boiled chicken, turkey, salmon, canned tuna, cheese, tofu, shrimps get along well with vegetables.
  • Finish all the leaves of any fleshy green salad (lettuce, Romano). If desired, you can add sunflower, pumpkin seeds or nuts.

After closing the jars with lids, without mixing the contents inside, we send them to the refrigerator and every day we take the jar to work. Such a preparation can be safely stored in the refrigerator for five days. A ready-made salad can be eaten from a jar (pre-shaking it before use), but it's better to put everything on a plate, so the sauce that was below will soak the rest, and you'll just need to mix the salad with a fork.

Salad options in a can

Salad number 1

Salad number 1

Sauce:

1 tsp balsamic vinegar

1 tsp honey

1/2 tsp dijon mustard

1 teaspoon of olive oil

Salt and pepper to taste

We put cherry tomatoes, olive rings, pasta (aldente), feta cheese and spinach leaves on the sauce.

Salad number 2

Salad number 2

Sauce:

1 tsp lemon juice

2 tbsp. spoons of olive oil

Salt and pepper to taste

For sauce we spread the cut pieces of cucumbers, whole cherry tomatoes, red onions, cut into thin rings, slices of grilled turkey; pieces of baked bell pepper, feta cheese, spinach leaves or arugula.

Salad number 3

Salad number 3

Sauce:

Olive oil

Salt and pepper to taste

After the dressing, we lay out whole cherry tomatoes, boiled penne pasta, mini mozzarella, basil or spinach and sprinkle with pine nuts.

Salad number 4

Salad number 4

Sauce:

Lemon juice

Olive oil

On the sauce, put the chickpea next layer, then broccoli, canned corn, currant or fig fruits, pumpkin seeds, chopped parmesan and spinach.



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