New Year’s Eve is a special time when family and friends get together to celebrate the arrival of a new cycle. This type of celebration is even more enjoyable with dinner. Salads, for example, can help compose the evening menu. So, check out 8 delicious recipes for you to innovate in the New Year!

Ingredients

• 1 cup cooked and drained chickpeas
• 100 g chopped feta cheese
• 1 bunch of leaves spinach
• 2 beets
• Juice of 1 orange
• Juice of 1 lemon
• 2 tablespoons of honey
• 1 tablespoon soy sauce
• Salt and olive oil to taste
• Water

Preparation mode

In a container, place the chickpeas and season with olive oil and salt. Book. In a pressure cooker, place the beets, cover with water, add salt and place over medium heat. Cook for 6 minutes after coming to pressure. Turn off the heat, wait for the pressure to release and drain the water.

Then peel the beets and cut them into pieces. Place them in the container with the chickpeas, add the spinach leaves and feta cheese and mix gently. Book. In a container, place the orange juice, lemon juice, honey, soy sauce and olive oil and mix. Let it rest for 30 minutes. Pour the dressing over the salad and serve immediately.

Green salad with caramelized pear and walnuts

Ingredients

• 1 bunch of arugula
• 1 bunch of iceberg lettuce
• 2 pears cut into thin slices
• 1/2 cup chopped walnuts
• 2 tablespoons brown sugar
• 1 tablespoon of butter
• 1/4 cup of cheese crumbled gorgonzola
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon of honey
• Salt and ground black pepper to taste

Preparation mode

In a frying pan, add the butter and heat over low heat. Add the brown sugar and pear slices and cook until lightly browned. Turn off the heat, wait for it to cool and transfer to a container. Add the arugula and iceberg lettuce leaves, walnuts and gorgonzola cheese and mix. Book. In another container, add the olive oil, balsamic vinegar, honey, salt and black pepper and stir to combine. Drizzle the salad with the dressing and serve immediately.

macaroni salad

Ingredients

• 500 g the noodle screw type
• 1 cup ham cut into cubes
• 1 cup mozzarella cheese cut into cubes
• 1 seedless and chopped tomato
• 3 tablespoons pitted and chopped green olives
• 1 bunch of chopped green chilli
• 1 tablespoon olive oil
• Salt to taste
• Water for cooking

Preparation mode

Fill a pan with water and bring to a boil over medium heat. Add a tablespoon of salt and the pasta and cook until cooked. al dente. Turn off the heat, drain the water and wait for it to cool. Then, transfer to a container, add the ham, mozzarella cheese, tomato, olive, olive oil, salt and chives and mix. Place in the fridge to chill and serve immediately.

Lentil salad

Ingredients

• 1 cup of tea lentil cooked and drained
• 1 onion peeled and chopped
• 1 peeled and grated carrot
• 2 tablespoons of lemon juice
• Salt, ground black pepper, chopped green chilli and olive oil to taste

Preparation mode

In a pan, add the olive oil and place over medium heat to heat. Add the onion and brown. Add the lentils and carrots and mix. Season with salt, lemon juice and black pepper. Turn off the heat, add the green chillies and serve immediately.

Ingredients

• 3 cups of tea watermelon seedless and cut into cubes
• 2 cups of arugula
• 1/4 cup chopped mint leaves
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and ground black pepper to taste

Preparation mode

In a salad bowl, mix the watermelon with the arugula and mint leaves. In a container, place the olive oil, lemon juice, salt and black pepper and stir to combine. Drizzle the salad with the dressing and mix gently. Serve then.

caprese salad

Ingredients

• 200 g the cherry tomato cut in half
• 200 g of buffalo mozzarella balls
• 1 dessert spoon of white vinegar
• 2 tablespoons olive oil
• 1/4 cup basil tea
• Salt and ground black pepper to taste

Preparation mode

In a container, place cherry tomatoes and buffalo mozzarella and mix. Add the white vinegar and olive oil and stir to combine. Season with salt and black pepper. Finish with basil leaves and place in the fridge to chill. Serve then.

Moroccan couscous salad

Ingredients

• 1/2 cup Moroccan couscous
• 1/2 cup of hot water
• 1 red onion peeled and cut into cubes
• 1 cucumber cut into cubes
• 2 tomatoes, seeded and cut into cubes
• 1 peeled and grated carrot
• Olive oil and salt to taste

Preparation mode

In a container, place the Moroccan couscous and hot water and hydrate for 8 minutes. Book. In another container, place the red onion, cucumber, tomatoes and carrot and mix. Add the couscous reserved Moroccan and olive oil and stir to combine. Season with salt and serve immediately.

Dried fruit salad with arugula and orange dressing

Ingredients

• 1 pack of arugula
• 1/2 cup dried and chopped apricots
• 1/2 cup raisin tea
• 1/4 cup toasted flaked almonds
• 1 apple, seeded and cut into cubes
• Juice of 2 oranges
• 1 tablespoon of honey
• 2 tablespoons olive oil
• Salt and ground black pepper to taste

Preparation mode

In a salad bowl, place the arugula, apricots, raisins, almonds and apple and mix. Book. In a container, place the orange juice, honey, olive oil, salt and black pepper and stir to combine. Drizzle the salad with the dressing and mix gently. Serve then.