/ / Recipes for instant salads

Recipes for instant salads

Salad "Scarlet Flower"</ P>

For a dish:

  • 300 g of boiled chicken fillet,
  • 1 can of canned champignons,
  • 2 fresh medium-sized cucumbers,
  • 3 boiled eggs,
  • 1 can of canned green peas,
  • 75 g of hard cheese,
  • 1 bunch of green dill and parsley,
  • 125 ml low-fat sour cream,
  • 1 tsp. Finished mustard,
  • 1.5 tbsp. L. Soy sauce,
  • 1 tbsp. L. Lemon juice.

Cooking:

Chicken fillets and cucumbers thinly cut into strips. Eggs chop. Add green peas and mushrooms. Cheese grate on a fine grater, cut the greens finely (leave about half for decoration, rest put in a salad). All the ingredients are combined. Mix sour cream, mustard, soy sauce and lemon juice. Season with salad. When filing decorate with greens. Decorate to taste.

Salad "Spicy"

  • 2 sweet red peppers of medium size,
  • 2 small carrots,
  • 1 radish daikon,
  • 1 turnip (100 g),
  • 50 g of prunes,
  • 1 tsp. Apple cider vinegar,
  • 2 tbsp. L. olive oil.

Cooking:

Pepper should be washed, wiped dry and thoroughly baked inOven at 200 ° C for 15-20 minutes. Remove the peel from the pepper, remove the stem and seeds, cut into thin long strips. Grate for Korean carrots rub the carrots, daikon and turnips. Slice thin strips of cooked prunes. All combine, mix, sprinkle with apple cider vinegar, season with olive oil.

"Bliss" salad

  • Chicken breast (300 g),
  • Z eggs,
  • 2 small fresh cucumbers,
  • 50 grams of hard cheese,
  • 200 g of mayonnaise,
  • Salt to taste.

Cooking:

Chicken breast boil in small amountsWater until ready. Cool down. Cut into small cubes. Eggs boil hard boiled, finely chopped. Grate the cheese on a medium grater. Cut cucumbers into small cubes. Mix all the products, season with salt and season with mayonnaise. Decorate to your liking.

Salad "Tiger cub on the sunflower"

  • 1 chicken leg (250 g),
  • 200 g of champignons,
  • 1 middle head of onions,
  • 1 large apple,
  • 3 eggs,
  • 100 grams of hard cheese,
  • 1 can of corn,
  • 1 small packet of chips,
  • 300 g of mayonnaise,
  • parsley,
  • vegetable oil.

For a tiger cub:

  • 200 g of processed cheese,
  • 1 tsp. Mayonnaise,
  • Food colorings (or you can take turmeric or carrot juice),
  • Black peppercorns.

Cooking:

Chicken thigh brew and finely chop. Mushrooms and onions cut into cubes, fry in vegetable oil. Eggs to cook. Salad we lay in layers, each covering with mayonnaise, in the following sequence:

1) chopped chicken meat;

2) fried champignons with onions;

3) grated egg whites on a large grater;

4) grated apple on a large grater;

Salad "Tenderness"

  • A small head of onions,
  • 5 eggs,
  • 50 g of chilled butter,
  • 150 grams of hard cheese,
  • 200 g crab sticks,
  • 2 medium green apples,
  • 300 g of mayonnaise.

Cooking:

Peel onion, wash and finely chopped into cubes. To burn with boiling water. Eggs to boil. Grate separately squirrels and yolks. Grate butter on a large grater and hard cheese. Crab sticks cut into small strips. Apples peel and grate on a large grater. Take a flat dish and lay the layers in this order:

  • 1st layer of onions;
  • 2nd layer - egg white, mayonnaise;
  • 3rd layer - butter;
  • 4th layer - hard cheese;
  • 5th layer - crab sticks;
  • 6th layer - apple, mayonnaise;
  • The 7th layer is egg yolk. Decorate at will.

Fish Olivier

  • 2 large potato tubers,
  • 1 medium-sized carrot,
  • 1 smoked mackerel (300 g),
  • 1 large head of onions,
  • 100 g of canned green peas,
  • 1 large apple (sweet and sour varieties),
  • 200 g of mayonnaise,
  • Salt and black
  • Ground pepper - to taste,
  • 1 bunch of herbs (parsley + dill).

Cooking:

Carrots, shrimps and eggs boil separately,Clean. Carrots, cucumbers, eggs cut into small cubes, avocado peel and bones and cut in the same way. Add canned peas, boiled shrimp, finely chopped onion, salt and mayonnaise, mix everything.

"Monet for happiness" salad

  • 150 grams of boiled pork,
  • 1 large head of onions,
  • 3 boiled eggs,
  • 2 small boiled carrots,
  • 120 g of mayonnaise, greens for decoration.

For marinade:

  • 100 ml of water (boiled, cold),
  • 3 tbsp. L. Vinegar 9%,
  • 1 tbsp. L. Sahara,
  • 0.5 tsp. Salt,
  • 1 tbsp. L. Vegetable oil.

Cooking:

Cut the meat into small cubes, onions - straws. Marinade: mix 100 ml of cold boiled water, 1 tbsp. L. (With a slide) of sugar, 0.5 tsp. Salt, 3 tbsp. Vinegar, 1 tbsp. L. Vegetable oil. Put the meat with onions in a marinade, stir and leave for 20 minutes. After that, merge the marinade. Cut chopped boiled carrots and eggs. Meat with onion put on the dish first layer. Make a grid of mayonnaise. The second layer lay eggs, make a grid of mayonnaise. Cover the top with carrot slices. Decorate with mayonnaise, sprigs of greens and serve to the table.

Salad "New Year's tenderness"

  • 1 small celery root,
  • 200 g of boiled chicken breast,
  • 1 large pickled cucumber
  • 1 large fresh cucumber,
  • 1 head of medium onion,
  • 200 g of mayonnaise,
  • crackers with taste of sour cream

Cooking:

Celery root cut into thin strips andturn over with boiling water. Boiled chicken breast, pickled cucumber, fresh cucumber cut into thin strips; onion - thin semirings. Season with mayonnaise. Before use add crumbs. Decorate to taste.

Salad "Orange Sun"

  • 200 g of boiled beef,
  • 1 small green radish,
  • 1 medium carrot,
  • 1 small head of onions,
  • 2 large cloves of garlic,
  • Pepper black ground,
  • Pepper red ground,
  • salt,
  • 40 g of vegetable oil,
  • for marinade - 1 tsp. vinegar on 2 tbsp. l. water.

Cooking:

Radish, carrots and onions finely chop andmarinate in water acidified with vinegar for 15-20 minutes. Then pickle the marinade, lightly squeeze the vegetables, add chopped garlic, pepper black and red, salt. Vegetable oil is heated in a frying pan until the haze appears and fill them with vegetables, quickly stirring everything. At the very end, add boiled beef, pre-cut into small pieces or dividing into fibers.

New Year's salad

  • Lettuce leaves,
  • 1 package of crab sticks (240 g),
  • 2 eggs,
  • 100 g of cheese,
  • 0.5 cans of canned pineapple,
  • 1 small can of canned corn,
  • 250 g of mayonnaise.

Cooking:

Lay out the salad layers; lettuce leaves cut,put some on a plate, grease with mayonnaise; then chopped crab sticks, mayonnaise; diced eggs and again grease with mayonnaise; then corn, mayonnaise; cheese, grated on medium grater, mayonnaise; Pineapple, diced, on top again lettuce leaves and decorate to taste.

"Quick" salad

  • 3 smoked chicken thighs,
  • 5 eggs,
  • 1 can of canned corn,
  • 100 g of Dutch cheese,
  • 200 g of mayonnaise,
  • salt,
  • black pepper.

Cooking:

Cut the meat into thin strips, cut the eggs in small cubes, grate the cheese on a large grater, mix everything, add the expressed corn, season with salt, pepper and mayonnaise.

Pay attention to: