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Vitamin vegetable salad with dried fruits

Vitamin-Packed Veggie Salad with Dried Fruit

A healthy salad for everyone, quick and easy to make! It's genuinely good for you, since every ingredient is natural. Prunes, dried apricots, beets, and nuts are all great for digestion. If you like, you can make the mayonnaise yourself or swap it out entirely for plain yogurt or low-fat sour cream — that's up to you. Very little cooking required.

Helga K.

Recipe author

Vitamin vegetable salad with dried fruits

Composition / ingredients

Servings:

Beets (boiled)

170

Carrots (boiled)

150

Apples

200

Raisins

Prunes

Dried apricots

Hard cheese

Garlic

Mayonnaise

Hazelnuts

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 26 % 7 g

Carbohydrates 63 % 17 g

141 kcal

GI: 59 / 24 / 18

Cooking method

Step 1:

Rinse the prunes in hot water and cut into cubes. If they're firm, leave them in hot water for 30–40 minutes.
Step 2:

Boil the beets, peel them, and grate on a coarse grater. Mix with the prunes, spread as the first layer in a serving bowl, and top with a thin layer of mayonnaise.
Step 3:

Peel and core the apple, grate it on a coarse grater, spread it into the bowl, and add a light layer of mayonnaise.
Step 4:

Rinse the raisins and dried apricots in hot water, carefully pulling any stems off the raisins. If needed, soak them in hot water for 30–40 minutes as you did the prunes, then dice the dried apricots.
Step 5:

Boil the carrots, peel, and grate on a coarse grater. Mix with the raisins and dried apricots, spread into the bowl, and coat carefully with mayonnaise.
Step 6:

A lower-fat cheese (around 30%) is best, but that's not sold everywhere, so I used a regular firm 50% cheese. Grate the hard cheese on a fine grater. Peel the garlic, mince it finely or press it, and combine with the cheese and mayonnaise. Spread this as the final layer.
Step 7:

Grind the hazelnuts in a blender and scatter them over the top. Cover and let the salad chill in the fridge for a couple of hours to soak. You can use other nuts instead — cashews, almonds, or walnuts, whatever you like — and garnish with fresh herbs if you wish. The salad is ready. Enjoy!

The calorie count is ideal for anyone watching their diet and counting daily calories. The taste is pleasant and lightly sweet, and the recipe works even for kids (just go easy on the garlic in that case) without sitting heavy. You can happily serve it for dinner or even on a holiday table — it looks lovely. It's simple and quick, so even a beginner cook will manage. Give it a try yourself. I'd love to hear your comments and suggestions for improving the recipe!