Recently, proper and healthy nutrition has become more and more popular among the population. And this is wonderful, because a balanced diet is the first step to the health of the whole body and to the prevention of a variety of diseases. The menu of every person who cares about their health should include plant foods, preferably raw or minimally cooked. And just such products include various salads, including corn salad; we will discuss its recipes, cultivation and beneficial properties, and also provide a photo.

This is a corn salad (photo):

Corn salad - cultivation

Many summer residents are sure that growing corn lettuce in their garden is not easy. But in fact, this culture is quite undemanding.
It is best sown in early spring in quiet and well-lit areas. It is best to choose a place protected from strong winds and drafts.
The soil for the root salad must be cleared of weeds, as well as debris and various lumps. The soil also needs to be fertilized, for example, using mineral fertilizers - potassium salt (about 10 g), superphosphate (about 40 g) and ammonium sulfate (no more than 30 g). The given volumes of fertilizers are recommended for application per square meter of soil.

Corn lettuce seeds are sown in the ground in rows, to a depth of one and a half centimeters. The interval between rows is approximately fifteen centimeters. Afterwards, water the crops with warm water and, if desired, cover with polyethylene. After a week, the first shoots may appear.

The first harvest can be harvested after two to three weeks. Water once every few days in the evenings. After such manipulation, it is recommended to loosen the soil a little.

To obtain salad greens consistently, sow at intervals of two to three weeks.

Corn salad - beneficial properties

Corn salad is very healthy for humans. This product contains a huge amount of folic acid, much more than other types of salads. Because of this, it should be included in their diet by women planning a baby, as well as pregnant and lactating women. Corn salad is also a source of significant amounts, and. This product is also rich in potassium, zinc and other particles beneficial to humans.

Corn salad can improve cell regeneration processes. It has a positive effect on hematopoiesis and slows down the aging process. This product remarkably improves the general condition of the body, adds vitality, and activates the immune system. There is also evidence that corn salad perfectly stimulates digestive processes, cleanses the intestines and prevents constipation. Its consumption helps normalize the functioning of the heart and blood vessels, improve the condition of the skin, as well as hair and nails.

There is evidence that corn salad is an excellent product for men's health. By including it in your diet, you can prevent sexual dysfunction and many inflammatory diseases of the genitourinary system.

The low calorie content of corn salad makes it useful for all those who want to lose excess weight. This product also perfectly activates metabolism and regulates carbohydrate and fat metabolism. In addition, it is able to remove “bad” cholesterol from the body.

Corn salad - calories

Corn salad is very low in calories, because one hundred grams of such a product contains only twenty-three kilocalories.

Corn salad - recipes

Corn salad with tangerines and pine nuts

To prepare such a delicious and very healthy dish, you need to prepare two hundred grams of corn salad, five to six tangerines, five tablespoons of pine nuts, three tablespoons of olive oil, half a teaspoon of lemon juice and a certain amount of salt and pepper (to taste).

Wash the salad, disassemble and dry. Peel the tangerines, cut out pieces of pulp and set it aside. Squeeze the juice out of the remaining citrus fruits; you will need literally one tablespoon.

Fry the pine nuts a little in a dry frying pan. In a small bowl, combine olive oil with lemon and tangerine juice. Season the mixture with salt and whisk thoroughly to obtain an emulsion.

Place the lettuce leaves in a bowl, pour over the dressing, stir quickly and place on plates. Garnish with tangerine slices and nuts. Serve it to the table immediately.

Spaghetti with corn pesto sauce

To prepare such a dish, you need to prepare four hundred grams of spaghetti, one hundred and thirty grams of corn salad and one hundred grams of pine nuts. In addition, use one hundred and fifty grams of granular cottage cheese, a couple of cloves of garlic, three tablespoons of olive oil, a little pepper and salt.

Boil the spaghetti al dente. Decant, pour one hundred milliliters of water into a separate container.
Fry the nuts in a dry frying pan until golden. Combine seventy-five grams of cottage cheese with the same amount of pine nuts, two cloves of garlic and eighty grams of lettuce. Pour the spaghetti water into these ingredients and blend them with a blender to obtain a smooth sauce. Pour olive oil into it and stir.
Place the spaghetti on plates, pour over the pesto, and top with the rest of the cottage cheese and nuts. Serve to the table.

Traditional treatment

Corn salad is an extremely healthy product for men. After all, it perfectly supports potency, improves sexual function and even helps to cope with its dysfunction. By the way, traditional medicine can also be used to maintain and improve men’s health.

So, also known as fireweed, is characterized by remarkable qualities of this kind. Traditional medicine specialists advise taking it as tea. To prepare it, you need to brew a teaspoon of fireweed leaves with a glass of just boiled water. Leave covered for five minutes, then strain. Take this drink twice or thrice a day.

You can also brew a couple of tablespoons of chopped fireweed root with half a liter of boiling water. Place this product over low heat and simmer for twenty minutes. Cool the finished medicine and strain. You should drink one glass immediately before breakfast and about twenty minutes before resting at night.

Also, to improve potency and prevent its disorders, you can take medicine based on. To prepare it, you need to prepare the dried roots of this plant. Grind them well. Brew a tablespoon of this raw material with a glass of boiling water and leave until it cools. Strain the finished medicine and drink it a quarter glass three times a day, about half an hour before meals.

In addition, you can brew one hundred grams of crushed roots with a liter of high-quality vodka. This medicine should be prepared for two weeks in a fairly dark and at the same time cool place. Strain it and take a tablespoon immediately before meals.

An excellent effect in weakening potency is given by taking a medicine based on. To prepare it, you need to thoroughly chop the leaves, flowers and stems of this plant. Brew a tablespoon of the prepared mixture with a glass of boiling water. Leave the mixture covered for three hours, then strain. Take the finished infusion a quarter glass four times a day immediately before meals. The duration of such therapy is one month.

Men should also pay attention to maintaining and improving potency. Brew a tablespoon of crushed leaves of this plant with one glass of boiling water. Infuse this medicine for about twenty minutes, then strain. Take a drink of seventy milliliters shortly before your meal.

It can be used for prevention. Brew ten grams of fresh or dry crushed herb with a glass of just boiled water and leave for half an hour to infuse. Strain the finished medicine and drink fifty milliliters three times a day, about twenty minutes before meals.

It can even help increase sexual desire and potency. Healers usually recommend using this plant in seed form. To achieve a noticeable healing effect, you need to mix a glass with two tablespoons of ground valerian root. Pour this mixture into a thermos with two liters of boiling water. Leave for a day, then strain, cool and sweeten with honey. Take a tablespoon half an hour before meals.

Corn salad is an amazingly healthy product that can be grown in your own garden without much difficulty. It can be used to treat and prevent many health disorders, including problems with potency.

Ekaterina, www.site
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For refueling:

• olive oil – 3 tablespoons;
• balsamic vinegar – 1-2 tablespoons;
• salt - a pinch;
• ground black pepper - to taste.

Salad preparation process:

1. First, we will prepare the veal for the salad: wash the meat and dry it well, then cut it into thin slices that can be lightly beaten.

2. Sprinkle the meat with lemon juice, sprinkle with pepper, add a little olive oil and set aside for 20 minutes to marinate.

3. After this, heat the frying pan, add a little olive oil and fry the prepared veal for 1-3 minutes on each side. After frying, add some salt to the veal and place it on a beautiful plate. This is the basis of our salad.

4. Now prepare the dressing. Pour balsamic vinegar into a separate dish, add sugar, salt, pepper and the remaining olive oil, mix the ingredients with a whisk. It’s very convenient to put all the ingredients in a jar with a screw-on lid and shake well.

5. Wash the cherry tomatoes and cut them into halves.

6. Cross lettuce leaves must be soaked in cold water for 15 minutes and rinsed well in running water. Place it on a towel to drain and dry. Example chicken salad.

7. After this, sprinkle the leaves with part of the prepared dressing and mix.

8. Place the finished veal beautifully on a serving plate and decorate with cherry tomato halves. Sprinkle with remaining dressing. Then we place lettuce leaves on top in a beautiful mound.

9. Sprinkle all this splendor with grated Parmesan and serve.

Corn salad combines not only beneficial properties, but will also be a satisfying main dish for dinner. Chicken baked in the oven is also served with this salad; if desired, the salad is seasoned with cream sauce; you can find the recipe for cream sauce by following the link.

Bon appetit!

Corn salad

After a grueling winter, our body often suffers from a lack of vitamins. And how our stomach rejoices when the first fresh greens appear in the beds. One of the first garden “gifts” is considered to be corn salad. This plant, unpretentious to changeable spring conditions, is outwardly inconspicuous, with small dark green leaves. But this salad has unique properties.

How and with what to eat corn salad

In dishes, corn (or field salad) goes well with parsley, cilantro, boiled beef, and fried nuts. This salad mixture is seasoned with a sauce made from olive oil, lemon juice and sesame seeds.

This product is added to sweet salads, especially with citrus fruits. Crisp, fresh green leaves with a slightly tart, nutty aftertaste add culinary charm to many everyday dishes. The first spring salads are delicious precisely because of the delicate aroma of the most delicate leaves of this greenery.

Composition and beneficial properties of the root

Eating corn salad is not only tasty, but also healthy. For example, biologically active substances present in the leaves of this plant normalize many metabolic processes in our body.

The content of useful components in this salad is very diverse: vitamins (A, E, B-group), ascorbic acid, flavonoids, microelements (K, Mg, Fe, Zn, Mn, and many others). Flavonoids are very active in the processes of cell and tissue regeneration. Ascorbic acid is the first assistant in increasing the body’s immune barrier, as well as in the fight against stress. It is recommended to use this product for people suffering from iron deficiency anemia.

For spring vitamin deficiency, corn salad is simply irreplaceable, as it is a unique vitamin complex of natural origin. Regular consumption of field salad helps regulate carbohydrate and fat metabolism in the body. The product is useful for maintaining the normal state of the body as a whole.

Men will also be able to discover many beneficial qualities of this greenery. Even in the times of Ancient Rome, medicinal infusions based on the leaves of corn salad had considerable success in the treatment of male sexual dysfunction and a number of inflammatory ailments of the genitourinary system in men. Manganese and zinc are important in carbohydrate metabolism, so nutritionists advise consuming this product as much as possible if you want to lose weight and prevent obesity.

74. Table salt will help get rid of fresh stains from coffee, wine, berries, jam and tea. Salt acts in the following way: it very quickly absorbs liquid, thereby reducing the concentration of juice in the fibers of the fabric. If necessary, you can add fresh salt. Then the contaminated item should be washed immediately in hot water.

Read the article: Useful properties of Korn salad.

Corn lettuce has small, dark green leaves with a very sensitive, delicate texture. Corn has a delicate aroma and spicy taste.

Corn lettuce is included in many salads because it goes well with almost all foods.

Olive oil especially well emphasizes the refined and original taste of this salad, so it is recommended for dressing.

Corn lettuce goes very well with endive salad. It's also great for crispy slices of bacon, citrus, onions and especially nuts. In some countries, corn salad is served with lingonberry sauce. In the refrigerator, the salad stays fresh for about three days.

Corn salad is very rich in vitamins and microelements. Vitamins A and E, ascorbic acid, iron and flavonoids contained in the root help strengthen capillaries and better absorb vitamin C. 100 grams of corn salad contains half the daily requirement of the human body for vitamin B9, which regulates metabolic processes in the body and promotes rapid cell regeneration.

Corn salad strengthens the nervous system, increases hemoglobin in the blood, reduces salt deposits, helps normalize metabolism, regulate water metabolism and remove cholesterol from the blood.

In Ancient Greece and Rome, doctors highly valued corn salad for its tonic, diuretic, sedative and wound-healing properties. Corn salad, among other things, is considered very healthy for men.

Early corn lettuce grows well in the cool Russian climate and is one of the first to appear.

Have you heard of greens called corn lettuce? If not, then today’s article will talk about it. Corn lettuce grows in small dark green “roses”. The leaves have a nutty flavor with a slight sweetness and tartness. Very often this type of greenery is added to snacks and used to decorate various dishes. By dressing the corn salad with olive oil, you will emphasize its original taste.

The benefits of corn salad

In addition to the fact that this green has an exquisite taste, the salad has many beneficial properties. It helps strengthen the nervous system, with its help normalization of metabolism and increase in hemoglobin levels. The ancient Greeks and Romans valued corn salad for its tonic, diuretic and soothing properties. It was believed that this greenery has a positive effect on male strength. It contains vitamins A and E, iron, ascorbic acid. In addition, 100 grams of salad contains half the daily requirement of vitamin B9.

Corn salad Recipes

A recipe that contains lettuce, tangerines, olive oil, lemon juice, pine nuts, salt, and pepper will be useful. Wash and dry the corn salad. Divide it into leaves. Peel several tangerines and remove the pulp from the transparent film. Squeeze the juice from the remaining fruit. Toast the pine nuts in a dry frying pan (or microwave for a minute or two). In a container, mix olive oil, lemon and tangerine juice (a tablespoon each), add salt and pepper. Beat well until you obtain a homogeneous emulsion. Place the corn lettuce leaves in a bowl, pour the resulting sauce over them, and arrange the tangerines and nuts. Serve immediately. This dish doesn't like to wait. It is recommended to use it immediately.

Corn salad Rezept in a glass

When served in an original way, the salad will look especially elegant. Use green asparagus, pickled gherkins, corn salad, carrots, potatoes, onions, olive oil, salt for cooking. Divide the green asparagus into two parts. Boil water in a saucepan and start cooking the hard part of the plant first. After five minutes, add the thin half. Cook for a couple more minutes. Drain the water. Cool the asparagus and cut into small pieces. Prepare the onions. Chop finely. Pour boiling water over it, then rinse with cold water and squeeze. Carefully separate the corn salad into leaves. Rinse the greens. Cut small gherkins into rings. Carrots must be boiled until half cooked. It should be slightly crispy inside. Cut the vegetable into beautiful cubes. Do the same with potatoes. Just boil it until completely cooked. You can first cut the root vegetable into cubes, and then throw it into boiling water with the addition of a pinch of salt. This will make the potato cubes look neater. Use a special wide glass for salad. Place the corn salad on the bottom, then all the prepared vegetables in random order. Season with salt, add a pinch of black pepper, and add oil. You can once again use corn lettuce leaves on top for decoration. Serve the finished dish to the table.

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Corn salad is better known in the food industry as corn salad or rapunzel. This is the most popular and sought after variety of salad. Corn has a mild taste and a pleasant nutty aftertaste that excites the taste buds and gives a special charm to the dish.

The product is added not only to salads, but also to soups. The leaves are lightly simmered until a pliable creamy structure is obtained, after which they are sent into a boiling liquid. It is important that heat treatment does not in any way affect the taste characteristics of the product. Mung salad acquires a specific consistency without losing its tartness and nutty notes.

General characteristics

Corn lettuce belongs to the Field lettuce (alternative names - Valerianella spikelet / garden) from the genus Valerianella, family Valerianaceae. The plant grows in Europe, northern Africa and temperate regions of Asia. Naturalization of lettuce is carried out in almost all areas of the globe. This interest in the plant is explained by two factors: ease of cultivation/care and high popularity in the gastronomic industry.

Brief etymological note: the name of the salad is not universal. Almost every language has an alternative version of it. In English - cornsalad, lamb's-lettuc, German - Feldsalat, Rapunzel, Spanish - lechuga de campo, French - mâche, doucette, valérianelle, Portuguese - alface. Interestingly, the German origin of the name is associated with the name of the fairy-tale princess Rapunzel.

Botanical description

Mung bean salad is a medium-sized annual herbaceous plant. The plant can reach from 10 to 40 centimeters in height. The stem is formed unevenly. Its lower part is angular-furrowed, and its upper part is more round and massive. The lower leaves are spatulate and blunt-pointed, the middle ones are oblong-lanceolate, the upper ones are oblong-linear.

Lettuce blooms in June. The plant produces miniature white flowers that gather in thick semi-umbrellas. The calyx limb of the flower is practically not developed, so it is formed in the form of three teeth of an abnormal shape.

Gradually, fruits form from the flowers. They take on a rounded-ovoid shape and reach from 1 to 2.5 millimeters. The fruits are three-lobed: two of them are sterile, one is fertile. Sterile nests are smaller in size than the fertile one, so as not to interfere with the maturation of the fetus. The process of full ripening occurs in May-June. The plant remains viable for 3-4 years.

Features of cultivation

Corn lettuce seeds are most often planted simply in open ground. The land must first be prepared - fertilized, cleared of weeds. The growing season for bean salad is minimal, so planting can be done at any convenient time of the year.

The best yield indicators were observed in the middle zone with early spring sowing. The root does not tolerate heat well - this is the factor that can affect the quality and quantity of the harvest. Planting in early spring minimizes the harmful effects of ultraviolet radiation. Before winter sowing, the soil must be covered with humus or straw.

Chemical composition of the product

Useful properties

Vitamin A, flavonoids and iron, which are included in the composition, strengthen the walls of blood vessels and help improve the functionality of the heart. Doctors often recommend increasing the consumption of leafy greens for people with pathologies of the cardiovascular system. The component has a complex effect on the body and helps not only the heart, but also the gastrointestinal tract. Greens speed up metabolism and help the body absorb beneficial vitamins and nutrients better and more efficiently. Greens facilitate the process of assimilation of foods, so after the next meal you will not feel heaviness and the desire to lie down. Nutritionists advise introducing greens into the diet for the following reasons:

• increasing the serving size due to a healthy and low-calorie component;
• fast saturation;
• cleansing the body of toxins;
• harmonization of fiber levels in the body;
• stabilization of intestinal function;
• natural weight loss.

The concentration of vitamin C (ascorbic acid) in mash salad is as close as possible to lemon. Therefore, for colds, a cup of tea with lemon and a plate of corn salad will be equally effective. Another useful property of the product is collagen production. Salad stimulates skin renewal, its rapid regeneration and increases the concentration of collagen in the dermis. The skin becomes more well-groomed, nourished and elastic, which makes it easier to care for and significantly improves your mood.

The daily requirement of vitamin B9 is contained in 200 grams of corn salad. Folic acid is responsible for cell regeneration, the process of hematopoiesis and the regulation of lipid/carbohydrate metabolism.

Also, corn salad has a positive effect on the functioning of the visual organs. Vitamin A moisturizes the cornea and protects the eyes from drying out. As a result, the eyes become less tired and the ability to focus improves.

Use of the ingredient in cooking

Korn looks organic both in restaurant haute cuisine and in standard home dishes. The sweet-tart nutty taste, which is hidden in miniature emerald leaves, favorably sets off any gastronomic composition. It is the versatility of mash salad that attracts consumers. The product can be combined with everything in the world - meat, poultry, fish, vegetables, cheese and even sweets. The French are especially fond of corn salad - most often it is used as a contrast in complex restaurant dishes.

The product is considered one of the most powerful gastronomic aphrodisiacs, so a late meal may well set a completely new direction for the evening.

Vegetarian Beet Sashimi and Corn Salad Recipe

We will need:

• beets - 200 g;
• honey (it is recommended to use buckwheat) - 50 g;
• mash salad - 100 g;
• grainy mustard - 20 g;
• vegetable oil to taste - 20 ml;
• pine nuts - 20 g;
• salt/pepper to taste.

Preparation

Boil the beets, cut into thin slices, like fish for sashimi. Mix vegetable oil, mustard and honey in a glass. Try to mix the ingredients carefully so as not to crush the mustard seeds. Add salt and pepper to taste into the same glass.

On a large plate, place the corn salad base, then the beet slices and drizzle with the honey mustard dressing. Sprinkle pine nuts on top. Gently mix the contents of the plate with salad spoons and serve.

How to make a win-win salad

Salad is not just an addition to the main dish (fish/meat/porridge). For many, plant foods are the main component of the diet. It is healthy, easily absorbed by the body, quickly saturates, charges with energy/vitamins and does not create health problems. We rarely think about how to prepare salads and thoughtlessly throw everything that comes to hand onto the plate. To expand your culinary arsenal and diversify your diet, follow the basic rules for creating a win-win salad.

Warp

A corn salad is perfect as a base. Its sweetish-nutty taste will complement other components of the dish. For those who don’t like to chew neutral cabbage leaves, bean salad will be a real salvation. Its miniature leaves are filled with a range of flavors, and the soft structure of the leaf will not cause problems or awkwardness when absorbing the salad.

For the base, you can combine several varieties of lettuce - for example, spinach and romaine, or corn and iceberg. Proceed from the principle of “dark lettuce leaves + light ones.” The dark ones are more bitter and tart, while the light ones are creamy and sweetish. The main thing is to catch the right combination and not to overload the dish with only sweet or only bitter ingredients.

The base can be cold or hot. The cold one consists only of lettuce leaves. You can add freshly cooked grains like quinoa, brown rice or plain buckwheat to the hot base. You can also add warm vegetables (stewed mushrooms, steamed/grilled vegetables, poached spinach).

Vegetables

The main rule is to think about cutting vegetables. They should slide easily and smoothly onto the fork. At this stage, turn on your imagination. You can add absolutely anything to the dish: from zucchini to radishes. Almost all vegetables combine favorably with each other, so focus on individual taste preferences.

Beans

Legumes can be added to salad to increase nutritional value. The dish will instantly move from the category of appetizers to the category of main courses due to the calorie content of the beans. If you buy canned chickpeas/beans/lentils, make sure there is no salt in the can. Spices are added to the salad at the last stage, and excess salt can upset the balance and unfavorably shift the focus of the dish.

Refueling

A good dressing should consist of 2-3 components. The simplest and most successful form for refueling: 3-2-1. The concentration of each subsequent component of the dressing should decrease. The most popular combinations:

• sour cream - mustard - lemon juice;
• balsamic vinegar - Dijon mustard - maple syrup;
• lemon juice - tahini;
• Dijon mustard - lemon juice - tahini.

Final stage

The salad must be completed with spices and vegetable seeds. Use flax, hemp, chia and toasted/raw sesame seeds along with black or red pepper, garlic powder, pink Himalayan salt and your favorite dried herbs.

How to choose and store the product correctly

Miniature bean salad is most often sold in craft, plastic or cardboard packaging. Seeing the quality of each leaf is most often impossible - many of them are hidden in the middle and simply inaccessible to the human eye. In this case, you need to focus on 3 things: the name of the manufacturing company, the quality of the packaging and the timing of the sale of the goods.

If you buy a product at the market or by weight in a supermarket, then take a closer look at the leaflets:

• they should be a dark emerald color with noticeable veins;
• the leaves should look healthy, the color should be uniform, and the structure should be intact (no torn pieces, jagged edges, etc.);
• There should be no rot on the sheets.

After purchasing, you need to properly prepare the salad for storage. Separate the leaves and wrap them in a slightly damp cloth. Place the woven bundle in the “warmest” compartment of the refrigerator so that the excessively low temperature does not affect the taste and structure of the salad. If you do not want to pack the product in fabric, then use an airtight plastic or glass container. It is important that the leaves are completely dry before placing them in the container. Place the container away from other vegetables/fruits to avoid rapid rotting of food and mixing of odors.

Korn does not like metal objects, and after cutting with a metal knife it can lose the whole range of extraordinary taste. To avoid such a nuisance, tear the salad with your hands. For mixing, it is recommended to use wooden spatulas/forks/spoons rather than an ordinary metal spoon.

Greens occupy a strong position in the diet of modern people. But if traditional dill and parsley were previously added to dishes, today everything has changed - we love “restaurant” salads, such as corn. Its crispy, juicy leaves make food more tasty and aromatic, and contain a huge amount of substances beneficial to the body.

Corn (field lettuce, mache, rapunzel) is an annual plant of the Valerian family - one of the earliest types of garden greens. As soon as the first snow melts, a rosette of small oval leaves appears. However, today there is no need to wait for spring to prepare another dish with root leaves - greens with a subtle spicy aroma and a pleasant nutty aftertaste are grown in greenhouses all year round.

Beneficial properties of corn salad

The small dark green leaves of the root are inconspicuous in appearance, but have unique beneficial properties - a plant with a whole storehouse of vitamins and minerals can be called a first aid kit of natural origin. Even in Ancient Rome, the corn was called a healing herb and was used to treat many diseases, and modern scientists explained the basis for the benefits of the salad.

Vitamin A (retinol) is one of the most effective antioxidants that slows down the aging of the body. Vitamin C (ascorbic acid) is the first assistant in strengthening the immune system, in the fight against colds and stress. In terms of the amount of flavonoids, the corn is close to such a salad as. If one of the types of greens is present in the diet daily, a person is ensured excellent functioning of the digestive system. Flavonoids also strengthen blood vessels and reduce the risk of heart disease.

The main mineral of the root is iron. It is enough to consume a few lettuce leaves a day to maintain optimal hemoglobin levels in the blood. In addition, the root contains sodium, potassium, magnesium, zinc and other trace elements necessary for the normal functioning of all body systems.

Another advantage of the plant is its low calorie content. 100 grams of the product contains only 23 kcal, so the root can be prepared for dietary nutrition. Also, due to their low calorie content, greens are recommended for diabetics.

The strong half of humanity should pay special attention to the root. Since ancient times, this salad has been used to strengthen the male genitourinary system. In case of loss of potency, regular use of the root along with complex drug treatment allows you to quickly cure the disease.

Korn in cooking

Field lettuce is a versatile green dressing that brings culinary charm to both fancy and casual dishes. In addition, the corn with a bright nutty taste and juicy crunch is wonderful as a stand-alone salad - just dress the leaves with olive oil, sprinkle with lemon juice, add sesame seeds and salt to taste.

In restaurants, the plant is often used in green mixes - the root goes well with dill, parsley, cilantro, arugula, spinach, and chard. The corn is also suitable for sweet citrus-based salads. The plant is added to meat dishes along with lingonberry sauce - this combination will well highlight the taste of game, boiled beef or veal chop. A piece of grain bread with cheese and field salad is a great option for a healthy snack at home or at work.

Perhaps the only drawback of the plant is its short shelf life: picked leaves quickly lose their juiciness and crunch even in the refrigerator. In this regard, many housewives consider corn to be only a spring salad, when the leaves of the plant can be eaten directly from the garden. But this opinion is long outdated - modern producers grow lettuce year-round and use the vacuum storage method. In sealed packaging, the leaves remain fresh, juicy and elastic for a long time, and in terms of the range of useful substances, greenhouse plants are in no way inferior to greens from the garden. The packages are also conveniently packaged - the packs contain 1-2 servings of salad, so the leaves simply do not have time to wither.

Corn is a great every day green. Do not deny yourself and your loved ones pleasure - show your imagination and serve delicious and healthy dishes with a juicy and aromatic green dressing.

122 options for preparing the corn salad recipe step by step with photos on the website