In article recipes of 300 various salads from fresh products of a phytogenesis are resulted. Recipes are calculated for 3-5 portions.

Sauces in salads are used as the binding ­ substances enriching salads by nutrients. Salads with sauces more juicy, more tasty and some of them remain longer.

By the form preparations can be distinguished sandwiches on three big groups: open, covered (sandwiches) and puff. Open sandwiches prepare from one slice of bread, having smeared with its butter and having put from above any seasoning. Covered (sandwiches), on the contrary, prepare sandwiches from two slices of bread between which various meat products and vegetable weights are put. Such sandwiches most of all approach for excursions, campaigns because they are convenient for packing and easier to transport. Puff sandwiches prepare from the several big chunks of bread combined together, each of which is smeared by a butter and on each of which the meat weight is put, cheese, paste, mashed potatoes, etc. Together combined chunks squeeze a little, allow to them to become impregnated, and then cut across on pieces of the corresponding sizes.