There is a dish for every taste in this collection!
1. Salad with walnuts, chicken, prunes and oranges
Photo: Elena.Hramova / Depositphotos
Ingredients
- 1 chicken breast;
- 2-3 orange;
- 100 g of solid cheese;
- 200 g of walnuts;
- 200 g of prunes;
- salt – to taste;
- 5-6 spoons of yogurt without additives or mayonnaise.
Cooking
Boil the chicken breast until cooked. Cool and cut into small pieces with orange slices. Grate cheese on medium or small grater. Grind nuts and prunes with a knife.
Fold chicken with oranges, nuts and prunes in a bowl. Salt and season with yogurt. Put in a bowl and sprinkle with cheese.
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2. Classic “Mimosa” salad with potatoes and carrots
Photo: Aleruana / Depositphotos
Ingredients
- 4 eggs;
- 4 potatoes;
- 2 carrots;
- 1 onion;
- 200–250 g of canned fish (salmon, pink salmon, saira, tuna or others);
- 200-250 g of mayonnaise.
Cooking
Boil the eggs hard in 10 minutes, potatoes and carrots – until cooked. Separately grate proteins, yolks, potatoes and carrots on fine or medium graters.
Cut the onion in small pieces and pour boiling water for a couple of minutes, then rinse with cold water. Place canned goods with a fork and delete large bones.
Put a little potatoes on the bottom of the salad bowl. Then lay out the fish, onions, the remaining potatoes, carrots and proteins in turn. After each layer, lubricate with mayonnaise or apply a net from it. Sprinkle with yolks on top. Leave before serving a couple of hours in the refrigerator.
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- 5 best recipes for “Mimosa” salad
3. Salad with smoked sausage, Korean carrot and corn
Photo: Ann_1101.Mail.ru / depositphotos
Ingredients
- 150 g of smoked sausage;
- 100 g of Korean carrots;
- 100 g of canned corn;
- salt – to taste;
- pepper – to taste;
- 2 tablespoons of mayonnaise;
- 1-2 cloves of garlic.
Cooking
Cut the sausage of the sausage. Mix with carrots and corn. Salt, pepper and mix with mayonnaise and chopped garlic.
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4. Salad with crab sticks, corn and eggs
Photo: Irina2511 / Shutterstock
Ingredients
- 3-4 eggs;
- 250 g of crab sticks;
- 1 cucumber – optional;
- 250 g of canned corn;
- salt – to taste;
- several twigs of dill or parsley – at will;
- 2-4 tablespoons of mayonnaise.
Cooking
Boil the eggs boiled, cool and clean. Cut eggs, crab sticks and cucumber (if you get together to add it) in small cubes. Add corn, salt and – at will – chopped greens. Season the salad with mayonnaise.
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5. Salad with beans, beef, pepper and walnuts
Photo: a. Zhuravleva / Shutterstock
Ingredients
- 1 red onion;
- 2 tablespoons of apple cider vinegar 6%;
- 100 ml of hot water;
- 250 g of boiled beef fillet;
- 1 red bell pepper;
- ½ spicy pepper;
- 50 g of walnuts;
- ¼ cilantro bundle;
- 200 g of canned or boiled red beans;
- 2 cloves of garlic;
- salt – to taste;
- ground black pepper – to taste;
- ½ teaspoon of hop -sunels;
- 2 tablespoons of olive oil.
Cooking
Cut the onion in large stripes. Mix a spoonful of vinegar and water and put on the onion in this liquid for 7-10 minutes.
Cut the meat and the bell peppers peeled from seeds, and sharp pepper with thin strips. Chop nuts and cilantro.
Add onions to prepared ingredients, draining the liquid, beans, chopped garlic, salt, black pepper, hop -sunels, vinegar and oil and mix.
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- 10 delicious salads with beans that you want to cook again and again
6. Salad with fish conservatives, cucumber, egg and green onions
Photo: Ann_1101.Mail.ru / depositphotos
Ingredients
- 3 eggs;
- 2 cucumbers;
- 50–70 g of green onions;
- 200 g of canned saira in oil or other fish;
- salt – to taste;
- 2 tablespoons of mayonnaise.
Cooking
Boil the eggs until cooked in 10 minutes. Cool and grate on a large grater with cucumbers. Chop the bow. Turn the canned with a fork.
Put in a salad bowl or on a plate through a culinary ring fish, slightly salted cucumbers and eggs. After each layer add a little mayonnaise. Sprinkle on the top with onions.
🤤
- 10 simple salads with fish conservatives
7. Salad with tuna, avocado, cucumber and celery
Photo: Irina Rostokina / Shutterstock
Ingredients
- 1 avocado;
- 1 cucumber;
- ½ petiole of celery;
- ¼ red onion;
- 100 g of canned tuna;
- a few twigs of parsley or cilantro;
- 1 tablespoon of olive oil;
- 1 tablespoon of lemon juice;
- salt – to taste;
- ground black pepper – to taste.
Cooking
Cut avocado and cucumber in medium pieces, and celery and onions are small. Add tuna, chopped greens, oil, lemon juice, salt and pepper. Remember the avocado with a fork and mix the salad.
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8. Salad with smoked chicken, pineapple and walnuts
Photo: Yelenayemchuk / Depositphotos
Ingredients
- 250 g of smoked chicken;
- 300 g of canned pineapples (rings);
- 150 g of solid cheese;
- 100 g of walnuts;
- 2 cloves of garlic;
- 2 tablespoons of sour cream;
- 2 tablespoons of mayonnaise;
- Salt – to taste.
Cooking
Chop chicken and pineapples in small cubes. Grate cheese on a large or medium grater. Grind the nuts with a knife. Pass the garlic through the press and connect with sour cream and mayonnaise.
Fold chicken, pineapples, cheese and nuts in a bowl. Season with garlic sauce, salt and mix.
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- 10 salads with smoked chicken, which will definitely taste
9. Classic Olivier salad
Photo: vkuslandia / shutterstock
Ingredients
- 5 tubers of potatoes;
- 300 g of boiled sausage;
- 4 salty cucumbers;
- 1 carrots;
- 1 bank of canned peas;
- 4 eggs;
- 1 onion;
- 150 g of mayonnaise;
- Salt – to taste.
Cooking
Boil potatoes and carrots until soft, hard to boil eggs. Cut peeled vegetables, eggs, sausage and cucumbers with cubes, chop the onion. Drain the liquid from the can of canned peas. Mix all the ingredients, salt and season with mayonnaise.
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- 10 recipes for olivier salad. Including for vegans
10. Salad with chicken, potatoes, eggs, cheese and pickled onions
Photo: Pani_elena / Shutterstock
Ingredients
- 1 onion;
- 2 teaspoons of sugar;
- 1 tablespoon of vinegar 9%;
- 250 g of chicken fillet;
- 4 eggs;
- 2-3 potatoes;
- 2 melted cheese (weighing 90 g);
- mayonnaise – to taste;
- Salt – to taste.
Cooking
Finely cut the onion. Add sugar and vinegar to it. Pour boiling water, mix and leave until cool.
Boil chicken, eggs and potatoes until cooked and cool. Cut the fillet in small pieces. Pull proteins and yolks separately on a fine grater. Potatoes and chilled cheese – on a large.
Put the salad in layers in the following sequence: chicken, onion without liquid, potatoes, yolks, cheese and proteins. Along the way, cover chicken, potatoes and cheese. Sit down the layers to taste.
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- 10 hearty salads with chicken, from which you will be delighted
11. Salad with red fish, avocado and herbs
Photo: Nina Firsova / Shutterstock
Ingredients
- 150 g of slightly salted salmon or other red fish;
- 1 small bulb;
- 1 avocado;
- 4 tablespoons of olive oil;
- 3 tablespoons of lemon juice;
- 2 tablespoons of water;
- 1 teaspoon of mustard;
- 1 tablespoon of honey;
- 1 clove of garlic;
- 1 small bunch of dill;
- 250 g of greenery (you can use any mix).
Cooking
Cut the fish in medium pieces, onions and avocados – half rings.
Beat olive oil, lemon juice, water, mustard, honey, garlic and dill with a blender. The mass should turn out to be homogeneous.
Fold coarsely chopped greens, fish, onions and avocados in a deep bowl. Pour the refueling before serving.
🐠
- 10 simple and tasty salads with salmon and other red fish
12. Salad with pineapple, ham, Korean carrots, cheese and corn
Photo: Ahanov Michael / Shutterstock
Ingredients
- 200 g of ham;
- 200 g of canned or fresh pineapple;
- 200 g of solid cheese;
- 200 g of canned corn;
- 200 g of Korean carrots;
- Several tablespoons of mayonnaise.
Cooking
Cut the ham with long cubes, and pineapple with large pieces. Grate cheese on fine or medium graters. Add corn, carrots and mayonnaise and mix thoroughly.
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13. Classic salad “Pomegranate Bracelet” with chicken
Photo: vkuslandia / depositphotos
Ingredients
- 2 eggs;
- 200 g of breast chicken fillet;
- 2 beets;
- 2 carrots;
- 3-4 potatoes;
- 40–45 g of walnuts;
- 1 pickled bulb;
- 1 grenade;
- mayonnaise – to taste.
Cooking
Boil the eggs hard in 10 minutes, chicken, beets, carrots and potatoes – until cooked.
Finely chop the fillet. Grate vegetables and eggs on a large grater. Grind nuts and onions. Get out from a grenade.
Put a glass in the center of the plate. Around it lay out in layers of potatoes, half beets, carrots, nuts, half of chicken fillet, onion, eggs, remaining meat and beetle. After each layer, except nut and onion, apply a mesh of mayonnaise or just lubricate the layers.
Gently pull out the glass. Make a salad with mayonnaise, including inside the ring. Sprinkle with pomegranate grains.
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- 10 best recipes of “grenade bracelet”. These salads do not stay on the table
14. Salad with green peas, carrots, eggs and a soy -munition dressing
Photo: Vivooo / Depositphotos
Ingredients
- 2 eggs;
- 1 carrots;
- 50 g of solid cheese;
- 120 g of canned green peas;
- 2 tablespoons of mayonnaise or sour cream;
- ½ teaspoon of mustard;
- 2 cloves of garlic;
- 1 tablespoon of soy sauce;
- Several twigs of dill and parsley.
Cooking
Boil the eggs boiled, cool and clean. Cut them with small cubes. Grate raw carrots and cheese on a large grater. Add peas to the ingredients.
For refueling, mix mayonnaise or sour cream, mustard, chopped garlic, soy sauce and finely chopped greens. Add a salad dressing and mix.
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- 15 delicious salads with green peas
15. Corn salad, chicken and cheese
Photo: Helena zolotuhina / shutterstock
Ingredients
- 3 eggs;
- 300 g of boiled chicken fillet;
- 170 g of solid cheese;
- 120 g of corn;
- 120 g of mayonnaise.
Cooking
Boil the eggs boiled, cool and clean. Finely cut eggs and cooled chicken. Grate cheese on a large grater. Add corn and mayonnaise and mix the salad thoroughly.
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- 10 best salads with corn
16. Warm salad with chicken liver, orange and honey
Photo: Zoryanchik / Shutterstock
Ingredients
- 2 tablespoons of freshly squeezed orange juice;
- 2 teaspoons of honey;
- 2 teaspoons of balsamic vinegar;
- 2 tablespoons of olive oil;
- salt, black ground pepper – to taste;
- 300 g of chicken liver;
- 1 bundle of green salad;
- 1 orange;
- Black sesame seeds – to taste.
Cooking
In a bowl, connect the orange juice and one teaspoon of honey, balsamic vinegar and olive oil. Add salt and pepper to taste, and then mix until a homogeneous consistency.
Rinse each liver, clean and cut in half. Salt and pepper to taste.
Heat olive oil in a pan and fry the pieces until golden crust. Add the remains of honey and balsamic vinegar. Mix how to mix and simmer for a couple of minutes until vinegar evaporates.
Divide the liver into portions and put on plates. Add washed salad and coarsely chopped orange slices. Pour sauce, decorate sesame seeds.
Serve the salad warm.
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- 10 salads with chicken liver, before which it is impossible to resist
17. Classic herring under a fur coat
Photo: Belchonock / Depositphotos
Ingredients
- 2 beets;
- 2 carrots;
- 3-4 potatoes;
- 3 eggs – optional;
- 1 Salt herring;
- ½ bulbs;
- salt – to taste;
- Several tablespoons of mayonnaise.
Cooking
Boil beets, carrots and potatoes until cooked. If you use eggs, weld them screwed. Drive the herring.
Peel the cooled vegetables and eggs and grate them on a large grater. Cut fish fillet in small cubes, and onions – in very small pieces.
Make the first layer from herring or potatoes. If you start with potatoes, it will be easier to lay a finished salad: fish cubes will be as if sealed.
Put the onion on the first layer. If there are potatoes under it, slightly salt the ingredients and – if desired – grease with mayonnaise. Distribute the herring or potatoes from above, depending on which product was the first and mayonnaise.
If you prepare a salad with eggs, lay them out and slightly salt them. Then distribute the carrots and grease it with mayonnaise. There should be beets and mayonnaise on top.
Remove the salad in the refrigerator for at least 2-3 hours so that it is carefully saturated.
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- 9 best recipes of herring under a fur coat for those who like to surprise
18. Eggplant salad
Photo: Romashko Yuliia / Shutterstock
Ingredients
- 2 eggplant;
- salt – to taste;
- 2 Bulgarian pepper;
- 1 onion;
- 2 carrots;
- 4-5 cloves of garlic;
- 2 tablespoons of vegetable oil;
- 1 teaspoon of sugar;
- 2 tablespoons of soy sauce;
- 30 ml of vinegar 9%;
- 1 teaspoon of seasonings for carrots is in Korean;
- several twigs of cilantro;
- several twigs of basil;
- 1 tablespoon of sesame seeds.
Cooking
Cut the eggplant with thin long strips, salt and leave for half an hour. Cut the peppers with thin strips, and onions with half rings. Grate carrots on core carrots. Grind the garlic.
Rinse the eggplant and throw in a pan with warm -up oil. Fry, stirring periodically, about 10-15 minutes. Put eggplant and fresh vegetables in a salad bowl.
Add sugar, soy sauce, vinegar and seasoning for carrots. Mix thoroughly and put in the refrigerator for 2 hours. Sprinkle the salad with chopped herbs and sesame seeds before serving.
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- 10 eggplant salads that will make you look at the vegetable in a new way
19. Salad with salty cucumbers, tongue and olives
Photo: Kaninstudio / Depositphotos
Ingredients
- 1 pork tongue;
- 2 eggs;
- 10-12 olives without bones;
- 1-2 salted cucumbers;
- ½ small bunch of dill;
- salt – to taste;
- pepper – to taste;
- 3 tablespoons of mayonnaise.
Cooking
Boil the tongue until readiness in 40–45 minutes. Cool, peel and cut into strips.
Bell the eggs in 10 minutes hard and chop. Cut olives in small pieces, cucumbers – strips or cubes, after squeeze the excess fluid. Chop the greens.
Fold your tongue, eggs, olives, cucumbers and dill in a salad bowl. Salt, pepper and season with mayonnaise.
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20. Layered salad with rice, salmon, avocado and cheese
Photo: vkuslandia / shutterstock
Ingredients
- 50 g of white rice;
- salt – to taste;
- 200 g of slightly salted salmon;
- 60 g of solid cheese;
- 100 g of cottage cheese;
- 3 tablespoons of mayonnaise;
- a few twigs of dill;
- 1 avocado;
- ½ lemon.
Cooking
Boil rice in salted water. Cut Semog in small cubes. Grate hard cheese on a large grater and mix half with cottage cheese. Add two tablespoons of mayonnaise and chopped dill and mix.
Cut the avocado with small cubes and sprinkle with lemon juice so that they do not darken. Put the salad in layers in the following order: half of the fish, rice, avocado, cottage cheese mixture, remaining fish, mayonnaise and hard cheese.
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21. Salad with chicken, mushrooms, cucumber and bell pepper
Photo: Eduard Zhukov / Shutterstock
Ingredients
- ½ red onion;
- 1 teaspoon of sugar;
- salt – to taste;
- 1 teaspoon of vinegar 9%;
- 100 ml of hot water;
- 1 red bell pepper;
- 4 tablespoons of olive oil;
- 2 cloves of garlic;
- 400 g of champignons;
- 1 cucumber;
- 2 boiled halves of chicken breast;
- 1 tablespoon of lemon juice.
Cooking
Cut the onion in half rings and put in a bowl. Add sugar, ½ teaspoon of salt, vinegar and hot water. Mix and leave to pickle while preparing other ingredients.
Cut the peppers with large cubes. Heat half the oil in a pan, fry coarsely chopped garlic and remove it. Garlic will not come in handy for you anymore. Fry the pepper until golden brown, put on a dish and sun.
Cut the champignons with thin plates. Fry the mushrooms until golden in color in the oil remaining after pepper. Season with salt.
Cut the cucumber and breast with large cubes. Add onions to them, draining liquid, pepper and mushrooms from it. Mix 2 tablespoons of oil and lemon juice. Seal the salad with the resulting mixture and leave to infuse for 15-20 minutes.
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22. Cucumber salad, avocado and mozzarella
Photo: Freeskyline / Shutterstock
Ingredients
- 2 ripe avocados;
- 3 tomatoes;
- 2 cucumbers;
- 1 red onion;
- 100 g of mini -msarikov mozzarella;
- 2 tablespoons of olive oil;
- 2 tablespoons of lemon juice;
- 1 tablespoon of seasoning “Italian herbs”;
- salt – to taste;
- ground black pepper – to taste.
Cooking
Cut avocado and tomatoes with cubes, cucumbers – semicircular slices, and onions – half rings. Put vegetables and cheese in a lettuce bowl. Season the salad with a mixture of oil, lemon juice and seasonings and mix well.
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23. Salad with tomatoes, crab sticks and cheese
Photo: Kostrez / Shutterstock
Ingredients
- 200 g of crab sticks;
- 1 red bell pepper;
- 2 large tomatoes;
- 100 g of solid cheese;
- 1 clove of garlic;
- 3 tablespoons of mayonnaise.
Cooking
Cut crab sticks, pepper and tomatoes in small stripes. Add grated cheese and chopped garlic to them. Seal the salad with mayonnaise and mix.
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24. Baked pumpkin with spinach, cheese and nuts
Photo: Slawomir Fajer / Shutterstock
Ingredients
- 700-800 g of pumpkin;
- salt – to taste;
- 2 tablespoons of olive oil;
- 1 tablespoon of honey;
- ½ teaspoon of ground cinnamon;
- ground black pepper – to taste;
- a handful of different nuts (for example, cashews, bakers);
- 2 bundle of spinach (you can add to it the handle);
- 150 g of goat cheese or FETE;
- 1 tablespoon of balsamic vinegar.
Cooking
Cut the pumpkin in small cubes. Lower them into salted boiling water for 15 minutes. Throw the pumpkin on a colander so that the glass is all liquid.
Transfer cubes to a baking sheet. Add half the oil, honey, cinnamon, salt and pepper. Mix and bake at a temperature of 200 ° C for about 20 minutes. Remove from the oven and cool. Lent the nuts slightly in a dry pan.
Put on a serving dish herbs. Lay the pumpkin, crushed cheese and nuts on top. Pour the remaining butter and vinegar. Subbid salad if necessary.
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- 10 beautiful and fragrant pumpkin salads
25. Salad with champignons and beef
Photo: Chudo2307 / Depositphotos
Ingredients
- 2 eggs;
- 1 cucumber;
- 200 g of boiled beef;
- 150 g of pickled champignons;
- 50 g of solid cheese;
- 2-3 twigs of dill;
- 2 tablespoons of sour cream or mayonnaise;
- salt and pepper – to taste.
Cooking
Boil the eggs until cooked and cool. Cut the cucumber and meat into strips, eggs and champignons – small pieces. Grate the cheese on medium or large grater, chop the dill.
Fold beef, mushrooms, eggs, cheese and cucumbers in a deep bowl. Season with sour cream, salt, pepper and mix. Garnish with herbs on top.
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- 10 tasty and satisfying salads with champignons
26. Avocado salad, shrimp and tomatoes
Photo: Sarsmis / Shutterstock
Ingredients
- 2 cloves of garlic;
- 4 tablespoons of olive oil;
- 250 g of peeled shrimp;
- 200 g of cherry tomatoes;
- 1 avocado;
- 100 g of a mixture of salad leaves;
- 2 tablespoons of lemon juice;
- salt – to taste;
- ground black pepper – to taste.
Cooking
Crush the garlic with a flat side of the knife. Heat in a pan half of the oil, put the garlic and shrimp there. Fry the shrimp, stirring, about 5 minutes. Then transfer them to a napkin to so that excess fat.
Cut the tomatoes in half, cut the avocados in large pieces and chop salad leaves. Add cooled shrimp to the ingredients. Season the salad with a mixture of the remaining oil, lemon juice, salt and pepper.
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27. Baked beetle salad with chicken, nuts and garlic
Photo: vkuslandia / shutterstock
Ingredients
- 3 average beets;
- 400 g of boiled chicken fillet;
- 3 cloves of garlic;
- 50–80 g of walnuts;
- salt – to taste;
- Several tablespoons of mayonnaise.
Cooking
Wrap the unpeeled beetle in foil and place in the oven preheated to 200 ° C for 45-50 minutes. Let the root crop cool, remove the skin and cut into small cubes. Do the same with the chicken. Grind the garlic.
Finely chop the nuts, slightly fry in a dry pan, and then add to prepared ingredients with salt and mayonnaise and mix.
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28. Salad from the liver of the quantity with potatoes, salty cucumbers and sour cream
Photo: Timolina / Depositphotos
Ingredients
- 3-4 average potatoes;
- 3 eggs;
- 2 carrots;
- salt and pepper – to taste;
- 4-5 stems of green onions;
- 2 salty or pickled cucumbers;
- 1 bank of the canned liver of the quantity;
- 4 tablespoons of sour cream.
Cooking
Boil potatoes, eggs and carrots. Cool, clean, cut medium -sized cubes, salt and pepper. Leave the egg of the egg for decoration.
Finely chop green onions, chop the cucumbers into strips. Sump oil into a separate container from the liver can with the liver. Mash the fish with a fork and add 2 tablespoons of canned oil.
Put the salad on a plate in layers: potatoes, cod liver, most of the green onions, cucumbers and carrots. Make each layer with sour cream. Put the eggs and remains onion on top.
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29. A salad with an apple, chicken, celery, grapes and walnuts
Photo: Laura.H / shutterstock
Ingredients
- 120 g of walnuts;
- 1 half chicken breast;
- salt – to taste;
- ground black pepper – to taste;
- a little vegetable oil;
- 2 petroleum petioles;
- 1 apple;
- 150 g of grapes;
- 60 g of natural yogurt;
- 60 g of mayonnaise;
- 1 tablespoon of lemon juice.
Cooking
Chop the nuts coarsely and put them on a baking sheet. Put the oven in the oven for 5 minutes preheated to 180 ° C and cool.
Grate the breast with salt and pepper. You can use other seasonings to your taste. Fry the chicken in preheated oil until cooked and cool.
Cut the meat in large cubes, and celery and apple are pieces. Cut the grapes in half and, if necessary, remove the bones. Add nuts to the ingredients.
Mix yogurt, mayonnaise, lemon juice, a little salt and pepper. Add a salad dressing and mix.
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30. Sea cabbage salad with beetle and prunes
Photo: Tycoon / Depositphotos
Ingredients
- 2 beets;
- 70 g of prunes;
- 200 g of sea cabbage;
- 2 tablespoons of vegetable oil;
- ½ teaspoon of balsamic vinegar;
- 1 clove of garlic;
- salt – to taste;
- ground black pepper – to taste;
- 30 g of walnuts.
Cooking
Boil the beets until cooked, cool and clean. Grate it on a large grater. Cut the prunes in small pieces. Add sea cabbage to prepared ingredients.
Mix oil, vinegar, finely chopped garlic, salt and pepper. Seal the salad with the resulting mixture. Dry the nuts slightly in a dry pan, grind with a blender and sprinkle them with a salad.
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- 10 simple sea cabbage salads
31. Puff salad with prunes, chicken, cheese, eggs and grapes
Photo: a. Zhuravleva / Shutterstock
Ingredients
- 400 g of chicken fillet;
- salt – to taste;
- 3 eggs;
- 50 g of prunes;
- 200 g of solid cheese;
- several tablespoons of mayonnaise;
- 100 g of walnuts;
- 100-200 g of grapes.
Cooking
Boil the chicken in salted water until cooked, weld the eggs screwed and cool everything. Cut the meat in small cubes, and prunes with a thin straw. Grate peeled eggs and cheese on the middle grater.
Put half the chicken on the dish, distribute half the prunes on top and grease with mayonnaise. Then lay out half the cheese, sprinkle with part of chopped nuts and distribute half the eggs on top. Lubricate this layer with mayonnaise and sprinkle with part of the nuts.
Repeat the alternation with the remaining ingredients. The last layer should be mayonnaise. Cut each vineyard and, if necessary, remove the bones. Put the berries on the salad with a cut down. Put the dish in the refrigerator for an hour.
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32. Classic Salad “Ground Nest” with quail eggs and fried potatoes
Photo: vkuslandia / depositphotos
Ingredients
- 2 chicken eggs;
- 3-4 quail eggs;
- 200 g of breast chicken fillet;
- 3 potatoes;
- 3-4 tablespoons of vegetable oil;
- 1 small red onion;
- 1 cucumber;
- salt – to taste;
- black pepper – to taste;
- 3 tablespoons of mayonnaise;
- 5-7 till twigs.
Cooking
Boil chicken eggs hard in 10 minutes, quail – in 4-5 minutes, chicken breast – until cooked.
Grate potatoes on a core carrot grater or cut into thin strips. Warm up the oil over medium heat in a pan. Divide the potatoes into portions and fry until golden in a few minutes. Put on paper napkins and cool.
Cut chicken eggs, chicken, onions and cucumber in small pieces. Salt, pepper and season with mayonnaise. Put on a plate in the shape of a nest. Sprinkle the middle with chopped dill and lay out quail eggs on top. On the sides, decorate the salad with fried potatoes.
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33. Carrots, cheese and garlic salad
Photo: Alexander Sherstobitov / Shutterstock
Ingredients
- 1-2 carrots;
- 80 g of solid or sausage smoked cheese;
- 1 clove of garlic;
- salt – to taste;
- 1 tablespoon of mayonnaise.
Cooking
Grate carrots and cheese on a large grater. Add garlic passed through the press, salt and mayonnaise and mix thoroughly.
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34. Pantezanella salad
Photo: Jaroslaw Pawlak / Shutterstock
Ingredients
- 2 baguettes;
- 120 ml of olive oil;
- 3 tablespoons of red wine vinegar;
- 1 teaspoon of honey;
- salt – to taste;
- ground black pepper – to taste;
- 1 large cucumber;
- 800 g of red and yellow cherry tomatoes;
- 1 red onion;
- 1 clove of garlic;
- 1 Basilic beam.
Cooking
Cut the baguette with large cubes and mix with half of olive oil. Put the bread in a preheated pan and fry, stirring periodically, over medium heat for about 10 minutes. The baguette should be covered with crispy brown crust. Then cool.
For refueling, mix the remaining oil, vinegar, honey and spices. Cut the cucumber in large slices, removing seeds. Cut the tomatoes in half, finely chop the onion and large – the leaves of the basil, chop the garlic. Mix vegetables, greens and baguette, pour in gas and mix well.
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35. Stuffed eggs with beef
Photo: Lika Mostova / Shutterstock
Ingredients
- 6 eggs;
- 400 g of beef;
- 1 tablespoon of vegetable oil;
- salt and pepper – to taste;
- 1 tablespoon of mustard;
- 1 pickled or ordinary bulb;
- 200 ml of mayonnaise;
- 1 clove of garlic;
- 200 g of cheese.
Cooking
Boil the eggs screwed, beef – until cooked, in about 2 hours.
Cut the meat with thin strips and fry in oil until golden crust. When it is ready, salt, pepper and add mustard. Put in an even layer on a shallow plate.
Finely chop the onion. Pour it into cooled meat. Lubricate with mayonnaise on top.
Cut the eggs into halves. Take the yolks. Mash and through the press squeeze the garlic into them. Mix with two tablespoons of mayonnaise, add a little pepper and salt.
Flame the proteins with the finished mixture and put on the meat and onion. Lubricate from above with mayonnaise and sprinkle abundantly grated cheese.
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- 15 tasty egg salads
