You're hosting a friendly house party and are looking for simple recipe ideas that are still delicious. In addition to appetizers and hearty snacks, it's definitely a good idea to opt for something healthier and therefore low in calories - for example a salad. If party salads need to be prepared quickly and healthily at the same time, then you've come to the right place.
Party salads quick and healthy – pasta salad and what not
Traditionally, pasta salads are prepared for parties and although they are delicious, they area real calorie bomb. Carbohydrates, i.e. the pasta, mixed with mayo and usually with meat is a combination that is not only high in calories but also very difficult to digest. We will soon be offering 10 healthy variants for delicious party salads that can be prepared quickly. Because they are usually seen as entire meals, we have calculated the other recipes accordingly for four people.
With fresh onesIngredientsPrepare salads quickly and healthily
When it comes to salads, whether for a party or for dinner, it is particularly important to prepare them with fresh and high-quality ingredients.Seasonal fruits and vegetablesfrom regional cultivation or those with the best possible quality are the most important prerequisite for a delicious salad. Avoid buying ready-made sauces and instead make the dressings yourself. Serve party salads unseasoned so that each guest can season them later according to their preferences. In addition, vegetables and salads quickly become soft after being salted.
HealthierPasta salad
- 500g pasta
- 400 g Cherry Tomatoes
- 320 g Mozzarella (Mini batch)
- 4 THE Basilikumpest
- 200 g Arugula
- Salt and pepper to taste
First cook the pasta in lightly salted water until the desired level of hardness. Then wash it off and let it cool. At the same time, quarter the cherry tomatoes and, if necessary, cut the mozzarella into bite-sized pieces. Mix all the ingredients together well in a large bowl and make sure that the pesto is evenly distributed. Season the salad with salt and pepper and serve attractively on a plate.
Salatwith chicken fillet
- 2 pcs. chicken fillet
- 1 glass of carrot salad
- 1 can of corn kernels
- 1 piece iceberg lettuce
- 3 tbsp hazelnut leaves
- 8 EL Kill
- 1 pinch of salt
- 1 Prise Pfeffer
- 3 tbsp white wine vinegar
- 1 EL Senf
Heat a quarter of the oil in a pan and fry the chicken fillets on both sides, then cook for 12-15 minutes. The meat must then be cooled, then cut into bite-sized pieces and seasoned with salt and pepper. Put the hazelnut leaves in a pan and roast them until golden brown without fat, leave them aside. Clean and wash the iceberg lettuce and tear it into pieces. Drain the corn kernels, mix with carrot salad and iceberg lettuce, then add the chicken fillets. Additionally prepare a marinade to pour over – vigorously beat in the vinegar, salt, pepper, the remaining oil and mustard with a whisk. Shortly before serving, sprinkle the salad with the roasted hazelnut leaves and pour over the homemade dressing.
ColorfulQuinoa-Salat
- 200 g = 3/4 T of Quinoa
- 200 g fresh leaf spinach
- 5 tablespoons olive oil or rapeseed oil
- 1 pc. root Paprika
- 250 g yellow tomatoes or alternatively cherry tomatoes
- 250 g Mini-Mozzarella
- Spring onion
- Salt and pepper to taste
Put the quinoa and twice the amount of water - 380 ml / 1.5 tea cups - into a saucepan, add salt and set to the highest heat setting. As soon as the water boils, turn the heat down to low and simmer with the lid closed for about 15 minutes. Then remove from the heat and let it sit aside for 10 minutes. Mix with a little oil and let cool.
Roughly chop or pick the spinach leaves, chop the spring onions, halve or quarter the tomatoes, dice the peppers and add everything to the quinoa. Mix well and season with salt and pepper. Let it sit for 30 minutes, then add the mini mozzarella and serve. If desired, finely chop fresh mint and mix with the remaining ingredients.
HealthierBeef salad
- 300 g beef – 2 pieces of rump steaks
- 250 g Cherry tomatoes
- 1 Lettuce
- 4 spring onions
- 1 red onion
- 2 tbsp lemon juice
- 75 ml Sweet-Chili-Sauce
- 4 tbsp Asian fish sauce
- Mint leaves
- Coriander leaves
- Salt and pepper
- oil for frying
Clean and wash all vegetables and the cherry tomatoes. Cut the cucumbers into long strips, halve the tomatoes, chop the spring onions, coriander and mint and then mix everything in a bowl. The red onion will be roasted soon, but for now cut it into rings and leave it aside.
Sprinkle the beef or rump steaks with 2 tablespoons of fish sauce, then season with salt and pepper and fry until medium rare on both sides in a pan. Depending on the thickness of the meat, the frying time also varies. Leave the steaks in the pan for about 1.5-2 minutes on each side, then wrap them in aluminum foil and leave them aside. In the same pan, add the onion rings and fry briefly. If desired, sprinkle with a teaspoon of sugar and allow to caramelize. Prepare the dressing for the salad - mix the chili sauce with the remaining fish sauce and the lemon juice and also add the released meat juice. Sprinkle the salad with it, cut the beef into strips and stir everything together.
Fitness saladwith goat cheese and ham rolls
- 8 hands mixed salad
- 400 g goat cheese
- 200 g raw ham
- 4 pears
- 100g walnuts
- 4 tomatoes
- a handful of olives,
- 2 cucumbers
- Kiwi or something else if desired
For the dressing:
- 2 4 EL Kill
- 4 tbsp raspberry vinegar
- 2 TL Honig
- 4 tsp mustard
- Salt & Pepper
MixedSalad with cheese and ham rolls
Cut goat cheese into 4 even slices and cover each with 1 slice of ham. Then place in a pan and fry for about 2 minutes on each side. Allow to cool. Mix the dressing ingredients together or shake in a shaker. Arrange the fresh green salad with pears, olives, tomatoes, cucumbers and other vegetables and drizzle with the homemade dressing. When serving, form a bed of lettuce in the plate and place the fried goat cheese on top.
SalatwithTurkey, kiwi and feta cheese
- 600 g turkey meat
- 1 red onion
- 1 lettuce
- 3 Kiwis
- 200 g F
- eta cheese
- 2-3 stalks of fresh mint
- oil
- Salt, pepper and sugar
- the juice of a lemon
- optional – Chilishote
Cut the turkey meat into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon of oil in a pan and fry the meat for about 5-6 minutes. Then sprinkle with lemon juice and sugar, remove from the heat and let cool. Wash lettuce, drain and pick. Peel the kiwis and cut them into thin slices. Cut the onion into rings and wash the mint and pick the leaves. Dice feta cheese. Mix everything and serve.
StuffedCucumber with salmon
- Ghee or coconut oil
- 1 salmon steak or fillet
- 1/2 red onion finely chopped
- 2 cucumbers (large and thick)
- 1 Avocado
- Salt and pepper
- Wasabi or tamari sauce
Place the salmon steak in a preheated pan with a little oil, season with salt and pepper and fry for about 1.5 minutes on both sides. Then let it cool to the side, later remove the bones and chop them up. De-seed the avocado, puree it, mix it with the red onion and season with wasabi or tamari sauce.
Cut the cucumbers into slices about 2 centimeters wide and hollow them out using a small knife. The shell should remain undamaged and intact. Then remove the filling by hand and add the cucumber slices. Before serving, clean the top and arrange on a serving platter. Chopsticks can be used to eat.
VeganChickpea salad with carrots and cucumbers
- 1 can of chickpeas
- 1 Lettuce
- 400g carrots
- 100g roasted peanuts or other nuts of your choice
- 1 Bund Dill
- a handful of mint
- 100 dried cherries
- 125 ml lemon juice – freshly squeezed
- 1.5 EL Honig
- Salt and pepper
- 1/4 tsp ground coriander
- 50 ml olive oil
Roast the nuts in a pan without fat and let them cool. Wash, peel and dice the cucumber and carrots or optionally grate them. Remove the chickpeas from the can, rinse and drain. Wash the mint and dill, pluck them from the stems and chop them. Mix all this in a large bowl. To make the dressing, vigorously mix the olive oil, lemon juice, honey, salt, pepper and coriander in a small bowl with a whisk. Pour the dressing over the salad, mix in and let sit for about 30 minutes. Garnish beautifully in plates and serve.
VegetarianSalad with carrots, celery and apples
- 150 g celeriac
- 500g carrots
- 130 g white cabbage
- 3 apples
- 300 g Yoghurt
- 200 g Creme Fraiche
- 70 g Sesame seeds
- 4 tbsp lemon juice
- Salt and pepper
Briefly roast the sesame seeds in a pan without fat and let them cool. Wash, peel and grate or grate celery, apples and carrots. Finely grate the cabbage and cut it into fine strips. Mix the yogurt and crème fraîche and season with salt, pepper and lemon juice. Mix all the ingredients together and pour the yoghurt mixture over it. Season again and divide into portions. Sprinkle with sesame seeds before serving.
Party saladsinBoxing
They say: your eyes eat with you, and when it comes to party food, this fact has an even greater impact on the choice of dishes and their position on the table. First and foremost, it is important to take into account that the guests will probably not sit quietly at the table, but may dance or swap seats to chat a bit with the other invitees. In addition, they would definitely try the entire range of dishes. For these reasons, you need to think in advance about how you would offer everything.
Although disposable tableware doesn't necessarily look great, there are plenty of original variants. Otherwise, it would make sense to provide small plates and bowls, as well as plenty of napkins. A creative tip is to make little labels for each dish saying what it contains. Please note that your guests will probably be vegetarians, vegans or those with intolerances.
