10 most delicious salads. Simple, easy, quick salads

10 best recipes salads

Top 10 best salad recipes. I do them regularly, without even waiting for special occasions. Try it, I hope you like it.

Salad "Light"

eggs pieces 7-9
ham 400-500gr.
onion 1pc.
mayonnaise

Finely chop the onion and marinate. Mix the eggs well, season with salt and fry regular pancakes. Let cool. Cut into small strips. Cut the ham into cubes. Mix everything, season with mayonnaise.

Shrimp salad.

Shrimps (boiled and peeled) - 500 gr.
- crab sticks- 200 gr.
- cucumber - 2 pcs.
- green salad - 1 bunch.
- cherry tomatoes -2pcs
- dill
- garlic
- sour cream
- ground black pepper

Peel the cucumbers and cut into large strips. Mix cucumbers with shrimp, tomatoes, finely chopped crab sticks and herbs. We put lettuce leaves on the bottom of the salad bowl, and put our shrimp salad on top. In Sour Cream, add salt and pepper to taste, chopped garlic and maybe a few drops of lemon. Dress our shrimp salad with the resulting sauce.

Salad simple and tasty

Potatoes - 3 pcs.
Onion - 1 pc.
Eggs - 3 pcs.
Cheese - 100 g.
Mayonnaise - 300 g.
Bulgarian pepper - 1 pc.
Salt - to taste.

Boil potatoes, peel and grate on a fine grater, mix with mayonnaise, salt to taste and put on a dish in the first layer. Onion cut into half rings and fry until golden brown. Spread on top of potatoes. Boil eggs, cool, peel and grate on a fine grater. Pour over fried onions. Grate the cheese on a medium grater on top, pour over with mayonnaise. Garnish with diced bell pepper.

Festive jelly salad with vegetables, ham and egg

Carrot - 200 g.
Green pea- 200 g.
Potatoes - 350 g.
Ham - 200 g.
Apples - 2-3 pcs.
Lemon juice -
Mayonnaise - 6 tbsp.
Sour cream - 3 tablespoons
meat broth- 150 ml.
Eggs - 5 pcs.
Gelatin - 20 g.
Salt, pepper, mustard - to taste.
For decoration: red paprika, carrots, parsley.

Cooking method
Boil eggs, cool, peel. Boil potatoes and carrots, peel and cut into cubes. Cut the apple into small cubes and sprinkle with a little lemon juice. Mix vegetables and apples in a large bowl. Mix sauce with vegetables. Prepare the sauce: mix mayonnaise, sour cream, mustard, salt, pepper.
Dissolve gelatin in 250 g of broth, heat, but do not boil, cool. Add broth to salad. Mix.
Line the mold cling film so that the film hangs over the edges of the form, distribute half of the salad in the form. In the middle, in one row, place whole boiled, peeled hard-boiled eggs. Cover it with the second part of the salad. Cover everything with hanging film. Tap the mold on the table so that the salad completely fills the space and there are no voids left. Send overnight in the refrigerator.
Remove from fridge the next day and invert beautiful dish, remove the cling film, decorate the salad as you wish. When serving, cut the salad with a sharp wide knife.

Salad "Princess"

Canned salmon - 1 can.
Onion - 1 pc.
Eggs - 5-6 pcs.
Cheese - 150-200 g.
Apples - 2 pcs.
Canned corn - 0.5 cans.
Salt, black ground pepper- taste.
Lemon juice - 1 tsp
Mayonnaise - 400 g.
Slightly salted salmon or trout - 200-300 g.
Red caviar - 1 tbsp.
Quail eggs - 2 pcs.
Cream cheese - 3-4 tablespoons
Greens - parsley and dill.

Cooking method
Open a can of canned salmon, drain the liquid, remove large fish bones and mash the fish with a fork.
Peel and finely chop the onion. Boil eggs, cool, peel. Separate the yolks from the whites.
Mash the yolks with a fork, grate the whites separately on a fine grater. Cheese grate on a fine or coarse grater. Wash the apples, cut off the peel, remove the seeds and grate on a coarse grater, sprinkle lemon juice so that the apples do not darken.
Arrange salad in layers on a platter. canned fish, onions (slightly pepper), yolks (salt), grease with mayonnaise, apples, grated cheese, mayonnaise, corn, proteins - salt and mix with mayonnaise. Cover the entire surface of the salad with this mass.
Decorate the salad Lightly salted salmon or trout cut into thin slices. Cut fish slices into narrower strips. Decorate the surface of the salad in the form of a "braid" with strips of salmon. In the center of the salad, place one or more rosettes from salmon slices. Lay out the quail egg halves. Along the edge, the salad can be decorated with small cream cheese flowers. To do this, squeeze out the cream cheese (take it out of the refrigerator in advance to warm up to room temperature) from a bag with a star nozzle. Ready salad gently tighten with cling film and let it brew for about 12 hours.

Salad "Ocean" with red caviar

Squids - 400 g.
Crab sticks - 200 g.
Shrimps - 100 g.
Pickled champignons - 200 g
canned pineapple- 100 g.
Green onion - 1 bunch.
Eggs - 3 pcs.
Red caviar - 100 g.
Refueling:
Mayonnaise - 100 g.
Decoration:
Green salad - 2 sheets.
Olives - to taste.
Parsley greens - to taste.

Cooking method
Boil squids in salted water for no more than 5 minutes, rinse with cold water, clean from the insides and chords, cut into thin strips. Boil eggs, cool, peel and cut into cubes. Crab sticks and champignons cut into small pieces. Peel green onions, cut into thin rings. Boil and peel shrimp. Add chopped pineapple. Connect everything together. Season with mayonnaise and add red caviar. Garnish with lettuce, parsley and olives.

Salad "Gossamer"

Chicken breast - 300 g.
Mushrooms ( fresh champignons) - 400 g.
Eggs - 5 pcs.
Cheese - 200 g.
Korean carrot - 300 g.
Mayonnaise - 200 g.
For decoration: olives and green peas.

Cooking method
Boil chicken breast in salted water until tender. Wash mushrooms, chop and fry in butter. Boil eggs, peel and grate on a coarse grater. Cheese also grate. Lay out the lettuce in layers. chicken breast, mushrooms, mayonnaise, Korean carrot, eggs, mayonnaise, cheese. Make cobwebs from carrots, spiders from olives and peas.

Delicate squid salad "Mermaid"

Squids - 2 pcs.
Chicken fillet - 350 g.
Apple (preferably green) - 1 pc.
Mayonnaise - 4-5 tablespoons
Onion - 1 pc.
Greens - parsley.
Salt, red ground pepper - to taste.

Cooking method
Peel the squids, remove the film, and lower them into boiling salted water. Cook until tender (3-5 minutes), cool and cut into strips. Wash apples, peel and cut into cubes. Onion cut into thin half rings. Boil the chicken fillet, cool and cut into small pieces. Mix everything gently, season with mayonnaise, salt, pepper and mix again. Garnish with parsley and squid slices.

liver salad

Chicken liver - 300 g.
Rice - 0.5 cups.
Eggs - 2 pcs.
Onion - 2 pcs.
Dill - 1 bunch.
Lettuce leaves - 5 pcs.
Mayonnaise - 200 g.
Salt, pepper - to taste.
Cherry tomatoes - 5 pcs.

Cooking method
Boil the liver until tender and grate on a medium grater. Onion cut into half rings and fry in vegetable oil. Boil rice in salted water and drain in a colander. Grate the egg on a medium grater. We spread the salad on lettuce leaves in layers, spreading each layer with mayonnaise, salt and pepper. We lay out the liver in the first layer, the onion goes in the next layer, then the rice layer, then the dill layer, and finally the egg is laid out in the last layer. Decorate with greens, cherry tomatoes.

Salad "Obsession"

Potatoes - 3 pcs.
Garlic - 4 cloves.
Mayonnaise - 300 g.
Salted herring - 1 pc.
Onion - 1 pc.
Carrot - 1 pc.
Cheese - 50 g.
Beets - 1 pc.
For decoration:
Green onions - 1 bunch.

Cooking method
Cut the herring, cut the herring fillet into small pieces. Peel the onion and chop finely. Boil potatoes, peel and grate on a coarse grater, add onion and mix with mayonnaise. Boil beets, peel and grate on a coarse grater, add garlic and mix with mayonnaise. Boil carrots, peel, cut into cubes. Cheese also cut into cubes. Mix with mayonnaise. Then we spread the salad in layers: potatoes, onions, herring, beets with garlic and carrots with cheese. cut into small pieces green onion and decorate the salad.

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RECIPES OF THE MOST DELICIOUS SALADS!

1. NEPTUNE SALAD

Ingredients:
- shrimp-300 gr
- squid-300 gr
- crab sticks-200 gr
-5 eggs
-130 gr. red caviar
-mayonnaise

Cooking:
1. Boil the eggs, cool, separate the protein from the yolk, cut the protein. The yolk can be left for decoration.
2. Cook the shrimp in lightly salted water.
3. Then we throw into boiling water, after cutting into rings, squids. The most important thing is not to digest them, otherwise they will turn out rubber!
4. Cut the crab sticks.
5. Now add a couple of tablespoons of mayonnaise, mix, and only then add red caviar (so as not to burst).
6. Salt and pepper to taste, but I advise you to add salt after mixing everything, because. caviar and mayonnaise can give enough salt.

2. SALAD "CAESAR" WITH CHICKEN.

Ingredients:
½ small baguette - can be yesterday
3 tbsp olive oil
2 chicken breasts
1 large head of lettuce
a little parmesan, finely shredded with a vegetable peeler or finely grated.

For refueling:
2 garlic cloves
2 large chicken yolks
1 tbsp Dijon mustard
2 tbsp lemon juice
3 tbsp olive oil
salt and ground pepper to taste

Cooking:
1. Cut the baguette into cubes with a side of 1.5 cm. Pour 2 tablespoons onto a baking sheet. olive oil, put the baguette pieces and mix so that the oil covers all the cubes. We put the baking sheet in the oven preheated to 200 degrees and bake for about 8-10 minutes.
2. Fry the chicken fillet.
3. We are preparing a gas station. Three garlic on a very fine grater. Put in a bowl, add the yolks, mustard, lemon juice. Salt and pepper, mix well. Whisking continuously with a whisk, pour in 3 tablespoons in a thin stream. olive oil.
4. Mix all the ingredients, pour over the dressing.
3. HOMEMADE OLIVIER SALAD

Ingredients:
Potatoes - 4 pcs.
Carrots - 2 pcs.
Pickled cucumber - 3 pcs.
Egg - 4-5 pcs.
Doctor's sausage or dairy - 400 g

Canned green peas - 1 can (350 ml)
Onion - 2 pcs.
Mayonnaise - 150-200 g

Cooking:
1. Boiled and peeled carrots, potatoes, raw onions, cucumbers, sausage, cut into medium-sized cubes.
2. Hard boil the eggs, 8-9 minutes. Cut finely.
3. Add peas.
4. Dress the salad with mayonnaise and add a little salt if necessary.

5. HARD CHICKEN AND CHEESE SALAD

Ingredients:
Tomato 2-3 pcs.
Chicken breast 500gr.
Hard cheese 150 gr.
Red beans - one can.
Green salad.
Crackers.
For dressing, you can take light mayonnaise or sour cream.

Cooking:
1. Tomato, finely chop the lettuce. Three cheese on a grater.

2. Cut the chicken breast into small pieces and simmer over low heat for 20 minutes until all the liquid boils away, you can lightly fry.

3. Mix all chopped and prepared ingredients, season with mayonnaise (sour cream). Serve the salad sprinkled with croutons on top.
6. CAKE SALAD

Ingredients:
a little more than half a glass of rice (boil)
200 g crab sticks (finely chopped)
1 b. canned corn
5 eggs (finely chopped)
1 onion (finely chopped)
mayonnaise

Cooking:
1. Set aside some corn for decoration. Roses are made from tomato skins.
2. First layer - 1/3 of rice (or less), mayonnaise. Each layer is well crushed, tamped with a spoon!
3. Then half the eggs, mayonnaise
4. Half crab sticks, mayonnaise
5. Whole corn, mayonnaise
6. Then another 1/3 of rice, mayonnaise
7. The remaining crab sticks, mayonnaise. Whole onion, mayonnaise
8. Remaining eggs, mayonnaise
9. Remaining fig. On top we put a dish on which our salad will lie. And we turn over. Remove the cup carefully. The denser we crushed the layers, the more stable the salad cake will be.
10. Decorate with corn, "roses" and greens
7. MIMOSA SALAD

Ingredients:
canned fish (saury) - 1 pc.
bulbs - 2 pcs
hard cheese - 150 g
boiled potatoes, small size - 2 pcs
mayonnaise
hard-boiled eggs - 5 pcs

Cooking:
1. After you have boiled, cooled and peeled the eggs, take a fine grater and rub the whites, then take a deep and beautiful plate with a flat bottom and spread these whites in the first layer.
2. 2nd layer - grated, also on a fine grater, cheese.
3. In the next layer, lay out half a can of canned food, which we carefully knead with a fork before that.
4. It's time for mayonnaise - let's grease our layers well with it. Now we come to the bow. We cut it, and then scald it so that it does not taste bitter.
5. And evenly lay the 4th layer on the mayonnaise.
6. 5th layer. We arm ourselves with already cooled potatoes and three on a fine grater. Now put it on top of the bow
7. The 6th layer consists of the remaining fish, which we also pre-knead well with a fork.

Mayonnaise.
1. Now it's time for some forgotten yolks. With them, grated on a fine grater and herbs, we will decorate our salad.
2. Let the salad brew for 2 hours in a cool place.

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Hello dear readers. If you came across this article today, it means that you or your loved ones are approaching a fun holiday, a birthday. Today we will not talk about the holiday itself, but about its preparatory part, that is, about salads that you can quickly and easily prepare. I chose, in my opinion, the most delicious and easy-to-prepare salads that you can make for your birthday. I'll tell you a little history and then we'll get started.

Birthdays have been celebrated since time immemorial. First, this tradition appeared in Europe, but then it became popular in all countries of the world. It used to be believed that on a birthday, a person accumulates a lot of negative energy and evil forces come out, so on this wonderful holiday, all friends and relatives gathered under one roof to protect and protect the birthday person from evil spirits with their good thoughts and wishes.

Before starting the article, I also wanted to say that one of the ingredients for today's salads will be crab sticks. But separately about this salad, I have not written in such detail yet, and therefore I want to recommend this site: http://kopilpremudrosti.ru/salat-iz-krabovyx-palochek.html - very tasty crab stick salads. On a note!

So, TOP 10 birthday salads:

Salad with croutons "Royal"

It is one of the fastest and delicious salads, which you can cook for the holiday.

Necessary products for cooking:

• eggs - 4 pieces
• cheese (hard) - 300-350 grams
• crab sticks (crab meat) - 1 pack (240g.)
• crackers - 100 grams
• half a lemon
• garlic - 2 cloves
• mayonnaise to taste

1. We prepare the products you need on the table.

2. Cut crab sticks into rings if you decide to cook from crab meat, finely chop it.

3. Boil the eggs in a steep boil, cool in cold water and cut.

4. Take a coarse grater and grate cheese on it.

6. Put all the croutons in a deep plate. Drizzle gently with lemon juice. Mix well by adding mayonnaise.

7. That's basically all, crab salad ready with crackers. You can set the table and treat guests.

“Obzhorka” with chicken

"Glutton" in my opinion, a good fit for your table. I recommend this simple and hearty salad. There are several varieties, but since the topic today is “quick and easy”, I’ll tell you the classic recipe.

Products for cooking:

• chicken meat - 350 grams
• the bottom of a large onion
• one large carrot
• pickled cucumbers - 3-4 pieces
• mayonnaise - 3 tbsp. spoons
• vegetable oil
• salt, pepper to taste
• garlic optional - 3-4 cloves

1. We lay out the products on the table.

2. Wash the chicken under cold water

3. Place the meat in a saucepan and cook for about twenty minutes until tender. Salt the water.

4. Wash the onion and chop finely.

5. Peel the carrots, wash and cut into strips, you can also grate it (large).

6. Remove the chicken meat from the pan and cut into pieces.

7. Pour oil into the pan, put on fire and fry the chopped carrots for 5 minutes.

8. Onions, as well as carrots, fry separately in a pan. Cool down.

9. Finely chop the garlic.

10. Cut the pickles into strips.

11. Put all cooked and chopped foods in a deep plate and add mayonnaise.

12. Mix everything thoroughly.

"Glutton" is ready to eat.

Salad “Birthday”

This masterpiece, like “Glutton” cooked with chicken, is simple and original. Prepare for one, two, three and is very well suited for a child's holiday.

Required Ingredients:

• chicken fillet- 350 gr.
• apples - 100 gr.
• eggs - 3 pieces
• fresh cucumbers - 300 gr.
• tomatoes (tomatoes) - 100 gr.
• greens - 25 gr.
• mayonnaise
• lemon juice - 15 gr.

1. Boil eggs and chicken meat in advance, peel apples and cucumbers.

2. Cut up the chicken.

3. After finely chop the eggs.

4. Cut the apple into strips and pour over the lemon juice.

5. Cucumbers are also cut into strips, you can cubes (optional).

6. In a deep bowl, mix the chopped ingredients.

7. Add mayonnaise to taste.

8. Tomatoes should be cut into circles.

Salad "Venice" - a step by step recipe

Extraordinarily soft and gourmet salad"Venice" will go well with meat and potatoes on your festive or New Year's table.

Ingredients:

• smoked sausage - 120 gr.
• cheese (hard varieties) - 150 gr.
• one carrot
• one cucumber
• corn - 1 can
• mayonnaise.

1. We get necessary products

2. We cut all products equally into strips. The main thing is not to salt, this is the highlight. Sausage first

3. Then hard cheese

4. Cucumbers.

5. Carrots, don't forget to wash them.

6. Take a can of corn and drain the juice. We put it in a bowl.

7. Pour all products into a bowl.

8. Add mayonnaise.

9. And mixes well.

Salad is ready. Enjoy your meal!

Caesar at home

"Caesar" has many varieties of cooking. I will tell you the recipe for Caesar with chicken.

Ingredients:

• chicken breast (boiled) - 350 grams
• cheese (hard) - 200 grams
• eggs (boiled) - 4-5 pieces
• one pack of crackers with cheese
• tomatoes (cherry) - 200 grams
• salad - 200 grams
• half a lemon
• 2 garlic cloves
• olive oil- 100 ml.
• mustard - 2 tbsp. spoons
• salt to taste

Cooking method:

1. The breast should be washed well in cold water, put on fire in salted water and boil.
2. Wash and dry lettuce leaves.
3. Boil the eggs, let them cool and cut into half rings.
4. Grate the cheese on a coarse grater.
5. Wash tomatoes.

Caesar should be laid out in five layers:

• crackers
• tomatoes

We put lettuce leaves on a plate, on which we lay out all the layers. Sprinkle with spices on top.

Snack "Tomato Tulip"

Quite simple and original snack for your table, will delight your guests on their birthdays and beyond. It can be prepared for New Year and other holidays.

Required products:

• tomatoes (not large) - 30 pieces
• a bunch of green onions
• cheese - 200 grams
• crab sticks - 1 pack (240 gr.)
• three cloves of garlic
• fresh cucumber
• mayonnaise

How to cook and stuff tomatoes with cheese and crab sticks, see the video below.

Salad "Tiffany" with chicken and grapes

No birthday is complete without such a wonderful treat. Salad "Tiffany" will perfectly decorate your festive table. Now I will tell you how to cook it step by step.

Products for cooking:

• chicken breast - 2 pieces
• cheese (hard) - 180 grams
• eggs - 5 pieces
• half a kilogram of large grapes
• curry seasoning - 0.5 tsp
• almonds or walnuts - half a glass
• vegetable oil - 3 tbsp. spoons
• mayonnaise, salt, parsley - to taste

1. We take the necessary products

2. Wash the meat and boil it, then cut it into fibers.

3. Pour the oil into a heated frying pan, place the crumbled chicken breast on top and sprinkle with curry seasoning. Fry for five minutes.

4. Hard boil the eggs and cool them in cool water.

5. Grind eggs on a grater.

6. Roast the nuts and chop.

7. Cut the grapes into halves, removing all the seeds. You can use “kishmish”, it is pitted.

8. Open the mayonnaise and draw the shape of a bunch of grapes on the plate.

9. Put the first layer, chicken breast, sprinkle with nuts or almonds. Lubricate with mayonnaise.

10. We lay the eggs on top and also sprinkle with nuts and smear with mayonnaise.

12. Put the halves of the grapes on top by dipping them in mayonnaise.

Place in the refrigerator and let it brew for a while, usually about two hours. We get a salad, surprise and treat guests.

Salad "Sunflower"

This masterpiece, in the shape of a flower, has long been popular with housewives. It is often prepared for the New Year.

Ingredients:

• chicken breast - 250 grams
• potatoes - 2 pieces
• cucumbers gherkins - 5 pieces
• eggs - 3 pieces
• olives - 10 pieces
• one carrot
• chips (large) and mayonnaise

1. We take the necessary products. Boil meat, potatoes and carrots in salted water. Potatoes boiled in their uniforms.

2. Grate potatoes and put the first layer in a deep bowl, sprinkle with mayonnaise.

3. The second layer, lay out the gherkins.

4. Cut the chicken breast and lay out the third layer.

5. The fourth layer is grated carrots.

6. Separate the whites from the yolks, grate them and lay out the fifth layer.

7. Lubricate the resulting layers with mayonnaise.

8. Grate the yolks and sprinkle on top of the mayonnaise.

9. Cut the olives, each into four parts and decorate the salad with them.

10. Insert chips around the edges.

Let it brew a little, the “sunflower” is ready for the festive table.

Snack "Mushroom Glade" - step by step recipe

A very original and quick-to-cook appetizer that should please your guests and decorate your holiday table.

Required Ingredients:

• pickled champignons - 300 grams
• fresh cucumber - 300 grams
• cheese ( hard grade) - 120 grams
• eggs (boiled) - 3 pieces
• olives, mayonnaise, salt, pepper
• wooden skewers

1. We take the necessary products.

2. Grate cheese, eggs, and mix them with mayonnaise and pepper. Salt.

3. Mix in a deep plate.

4. We cut fresh cucumbers in circles of 4-5 mm.

5. We take with a spoon the resulting cheese mass and spread it on the cucumber.

6. We pierce the cucumber with a skewer and put a mushroom with an olive on top.

Enjoy your meal!

Festive salad "Three Little Pigs" for children

If a children's holiday is coming, then the Three Little Pigs salad must be on your table. Because it is delicious, original in design and easy to prepare.

Products for cooking:

• chicken meat (breast) - half
• one fresh cucumber
• one egg (chicken)
• quail eggs- 3 pieces
• one apple
• hard cheese - 80 grams
• a few cranberries
• one radish
• sour cream and dill

1. We lay out all the necessary products for cooking

2. Boil the breast and cut or tear into fibers.

3. boiled egg rub on a coarse grater

4. Put the egg and breast on a plate

5. Grate a fresh cucumber on a coarse grater

6. The apple should also be grated

7. Mix all the products in a bowl.

8. Rub the cheese.

9. And add it to the common plate.

10. Mix the resulting mixture with sour cream.

11. We make a slide from a salad.

12. Sprinkle with chopped dill. It turned out the so-called glade.

13. Boil quail eggs (throw in boiling water for 5 minutes).

14. We clean the eggs and make them funny piglets. Ears and ponytails, cut out their radishes. To connect them, we make holes with a toothpick. We plant heels on mayonnaise. We make eyes. We also cut out the arms and legs from the radish (milk part). We make hooves from any dark berry and glue it on mayonnaise.

We decorate the clearing with cranberries or currants.

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Yulia Vysotskaya's magazine "KhlebSol" can now be read in a new way: today the interactive iPad version of your favorite magazine has become available in the App Store.

In honor of the launch of a new project, the editors share with you an article from the latest issue of KhlebSol. Download the app, subscribe and enjoy!

Churchill adored beets, Elizabeth II was crazy about arugula, crab salad is served in the White House ... Here is a selection of the legendary salad recipes. Glory, of course, you can’t pick up on a fork, but the very idea that you are cooking according to a celebrity recipe inspires you to new feats.

1. Nicoise

The famous salad from Nice, a specialty of the Negresco Hotel, once a stronghold of the Russian aristocracy resting on the Cote d'Azur. According to legend, the great choreographer George Balanchine himself had a hand in the invention of the salad. But we love Niçoise not for this, but for the delicately adjusted combination of spicy olives, spicy anchovies and tuna flesh, which smells sharply of the sea.

• 142 kcal;
• level: 2;
• servings: 4,
• preparation: 40 min,
• preparation: 20 min

Ingredients:

• 300 g boiled young potatoes
• 200 g boiled green beans
• 1 sweet red pepper
• 200 g cherry tomatoes
• 8 quail eggs
• 5-6 anchovy fillets
• 1 mini romano
• 1 lettuce
• 1 tuna steak (200 g)
• 4 tbsp. l. olive oil for frying tuna
• 1 red onion
• 1 st. l. capers
• 4 tbsp. l. olives

for refueling:

• 2 tbsp. l. mild mustard flavor
• juice of 1/4 lemon
• 1 tsp honey
• 8 art. l. olive oil
• salt pepper

Cooking method:

1. Cut boiled potatoes into large slices. Cut the boiled beans crosswise into 2 parts. Sweet pepper cut into thick sticks. Cut cherry tomatoes into 2 or 4 pieces.
2. Place quail eggs in boiling water and cook for 1.5–2 minutes. Cool them in ice water and peel.
3. If the anchovy fillets are too large, cut them into 2-3 pieces. Separate the lettuce into leaves, rinse well, dry from excess moisture and tear coarsely.
4. Drizzle tuna with olive oil. Heat a grill pan well and place the steak on it. Fry 1-1.5 minutes on each side until golden brown. Remove from fire, salt.
5. Prepare your dressing. Mix mustard, lemon juice, honey, salt, pepper. In a thin stream, stirring constantly, pour in the olive oil. Stir. The sauce should be smooth and uniform.
6. In a deep bowl, mix all chopped vegetables with lettuce, quail eggs, anchovies, capers and olives.
7. Pour lettuce mustard dressing, arrange on plates. Cut the fried tuna fillet into thin slices, arrange in plates with salad and serve.

2. "Waldorf"

A legendary salad from the no less legendary New York Waldorf Astoria Hotel. The author is unknown: some attribute the creation of the recipe to the head waiter Oscar Chirki, others to John Astor, the first owner of the hotel, one of the unfortunate passengers of the deceased Titanic. Be that as it may, the Waldorf Astoria is still afloat and proudly bears the title of "Hotel of the Presidents", and a successful mix of celery, nuts and apples, once invented within these walls, has long been sold around the restaurant kitchens of the planet than made a significant contribution to the unfading popularity of the hotel.

• 268 kcal
• level: 2
• servings: 4
• preparation: 30 min
• preparation: 15 minutes

Ingredients:

• 3 chicken breasts
• 4 tbsp. l. vegetable oil for frying
• 3-4 celery stalks with herbs
• 5 st. l. fried walnuts
• 400 g seedless grapes
• 2-3 sweet apples
• large handful of lettuce leaves (eg lettuce, romaine)
• 6 art. l. homemade mayonnaise
• salt pepper

Cooking method:

1. Heat up a regular skillet or grill pan. Pour some vegetable oil into it. Salt and pepper the chicken breasts and place in the pan. Fry them for 3-4 minutes on each side.
2. Transfer the fried chicken to a parchment-lined baking sheet. Preheat the oven to 180-190 ° C and bake the breasts for 12-15 minutes.
3. In the meantime, cut the celery stalk into medium cubes (leave the greens for decoration). Coarsely chop the walnuts. If the grapes are large, cut them into 2 pieces.
4. Take the chicken out of the oven and let it rest for 5-6 minutes. Cut the chicken across the grain into thin slices.
5. Cut an apple into the same slices, mix with grapes, celery, mixed salad, walnut, season everything with mayonnaise. Salt and pepper as desired, stir, garnish with celery and serve.

3. "Crab Louie"

Who was the same Louis, after whom the salad is named, today no one remembers. Much more significant is the fact that this recipe, born at the very beginning of the century in the men's clubs of San Francisco, migrated to Washington, took root in the kitchen of the White House, and now not a single menu of official receptions of the highest level can do without it.

• 83 kcal
• level: 1
• servings: 4
• preparation: 20 min
• preparation: 15 min

Ingredients:

• head of lettuce or romano
• head lollo rosso
• 10 quail eggs
• 300 g young asparagus
• 400 g cherry tomatoes
• 200 g crab meat
• 2 avocados
• 5 st. l. olives or pitted olives
• small bunch of green onions

for refueling:

• 4 tbsp. l. homemade mayonnaise
• 1.5 st. l. barbecue sauce
• 50 g pickled gherkins
• 50 g red bell pepper
• 1 tsp capers
• salt pepper

Cooking method:

1. Separate the heads of lettuce into leaves and soak in cold water for 10 minutes, then rinse well from the sand.
2. Boil water in a small saucepan, salt and lay out the quail eggs. Boil 1.5 minutes. Transfer eggs to ice water and cool. Peel off the shells of the eggs.
3. Boil young asparagus in boiling water for 3-4 minutes. Transfer it to ice water, cool, dry from moisture and cut across into 2-3 parts.
4. For dressing, mix mayonnaise and barbecue sauces. gherkins, Bell pepper and finely chop the capers and add to the sauce. Salt, pepper, mix.
5. Cut the tomatoes into 2-4 parts, peel the avocado, remove the stone and cut into thick slices. Tear large lettuce leaves.
6. In a deep bowl, mix lettuce, asparagus, tomatoes, avocados, olives or olives. Add pieces of crab meat, chopped green onions, season with sauce and serve.

4. "Orlovsky"

Another salad with a biography associated with the megastar of the domestic screen, Lyubov Orlova. Lyubochka, as her relatives called her, captivated her contemporaries with her harmony and beauty until her advanced years. She did not hide the secret of her youth - zero bread and sweets, maximum fresh vegetables and fruits. Green salad with fresh cheese signature dish at the dacha of Orlova and Alexandrov. “Invited to Lyubochka for silage,” her theater friend Faina Ranevskaya once aptly remarked on this occasion.

• 131 kcal
• level: 1
• servings: 4
• preparation: 20 min
• preparation: 10 min
• children's

Ingredients:

• 400 g young radish
• 300 g cucumbers
• 300 g sweet tomatoes
• 200 g boiled young asparagus (optional)
• large handful of lettuce leaves
• 200 g Adyghe cheese
• for refueling:
• 6 art. l. olive oil
• 2 tbsp. l. white wine vinegar
• salt pepper

Cooking method:

1. Cut all vegetables into thick slices or circles. Tear large lettuce leaves. Adyghe cheese cut into similar pieces. Mix everything.
2. Mix all the ingredients for the dressing. Dress up the salad and serve.

5. "Caesar with shrimps"

A rare case when a popular salad has an exact author. Meet Caesar Cardini, the owner of an American bar in Tijuana, on the border with Mexico. It is believed that Caesar invented in 1920 a strange mixture of leaves, garlic and raw egg specifically to neutralize the impact of counterfeit whiskey, which even during the days of Prohibition flowed like water in his bar. Later, the salad grew to a restaurant level by adding chicken or shrimp to the recipe, and anchovies to the dressing.

• 167 kcal
• level: 2
• servings: 4
• preparation: 40 min
• preparation: 15 min

Ingredients:

• 250 g wheat bread without crusts
• 1 tsp oregano
• 1 tsp dried garlic
• 300 g large peeled shrimp
• 1 large head of romaine or 3 heads of little jam
• 200 g large parmesan flakes
• salt pepper
• for the sauce:
• 2 yolks
• 10 g Dijon mustard
• 250 ml refined sunflower oil
• 50 ml olive oil
• 10 ml white wine vinegar
• 1 st. l. boiled water
• 1 st. l. capers
• 6-7 anchovy fillets
• 50 g finely grated Parmesan

Cooking method:

1. Cut the bread into large cubes of about 1.5 cm. Sprinkle them with oregano, put in an oven preheated to 180 ° C for 15-20 minutes. Bake until golden brown. Remove the baked croutons, sprinkle with dried garlic and salt, mix and set aside.
2. Prepare your dressing. Mix the yolks with mustard, beat with a mixer or whisk until white. Continuing to beat, pour in gradually, in a thin stream sunflower oil. Then pour in the olive oil in the same way. Add white wine vinegar, water, finely chopped capers, anchovies, parmesan, mix.
3. Fry the peeled shrimp in a well-heated pan in vegetable oil for 3 minutes on each side. Salt and pepper at the end.
4. Rinse lettuce leaves thoroughly from sand, dry from excess moisture and tear coarsely with your hands. Mix with croutons, fried shrimp.
5. Dress the salad with anchovy sauce, mix, arrange on plates. Garnish with Parmesan flakes and serve.

6. "Churchill"

Sir Winston Churchill said: "I have a simple taste, I like only the best." This principle was fully extended to food: in matters of cuisine, Churchill was a picky gourmet. I must say that with a rather overweight build, he lived a long and healthy life. Beetroot and walnut salad is a real energy bomb, with which the head of the cabinet used to reinforce his forces in the midst of long parliamentary debates.

• 63 kcal
• level: 1
• servings: 4
• preparation: 2 hours
• preparation: 10 min
• children's
• lean

Ingredients:

• 5 small beets
• 2 sweet apples
• large handful of baby spinach (125 g)
• 3 art. l. roasted almonds
• for refueling:
• 1 garlic clove
• 200 g natural yogurt
• 3 art. l. balsamic cream
• salt pepper

Cooking method:

1. Rinse beets well, wrap in foil. Preheat the oven to 180 ° C and bake the beets for 1.5 hours.
2. In the meantime, chop the garlic very finely, mix with yogurt, balsamic, add salt, pepper, mix and put in the refrigerator.
3. Cool the baked beets in foil, then peel and cut into small slices.
4. Cut the apples into thick strips, mix with spinach, beets, pour over the dressing, sprinkle with chopped almonds and serve.

7. Favorite salad of the English Queen

It is known that in food Elizabeth II is extremely unpretentious. But royals also have their weaknesses. Her Majesty, for example, is crazy about bitter arugula. Arugula pairs well with blue cheese in this Queen's favorite recipe. In the original, of course, the main English cheese, Stilton, is involved in the role of the retinue, but even with its more affordable counterparts, the salad looks like a blue-blooded dish.

• 194 kcal
• level: 2
• servings: 4
• preparation: 20 min
• preparation: 15 min

Ingredients:

• 6 firm pears (such as conference, anjou, or trout)
• 1 st. l. butter
• 4 tbsp. l. honey
• 125 g young medium-sized arugula
• 5 st. l. olive oil
• 200 g of any blue cheese (ideally gorgonzola)
• ground black pepper

Cooking method:

1. Cut the pears in half and remove the core. Cut half into thick slices, the remaining half into thin, transparent slices.
2. Heat a wide skillet over medium heat, add butter, honey. Wait until the caramel begins to boil, lay out large slices of pears, increase the heat and caramelize the ingredients for 4-5 minutes until golden brown, sometimes turning over. Remove from fire.
3. Season the arugula with olive oil, salt, pepper, mix with large pieces of cheese and thin slices of pear. Toss, arrange on plates along with the caramelized pear and walnuts, and serve.

8. Cobb

A recipe with Hollywood roots - Bob Cobb, the owner of the Los Angeles restaurant Brown Derby, in which all the luminaries of the Dream Factory were noted, is considered its author. Fans of Cobb Salad and Cobb the Restaurateur included Clark Gable, Carol Lobard, Eroll Flynn, and Bette Davis. The celebrity wall, on which the artist Jack Lane depicted all the movie regulars of the institution, became the prototype of the famous Hollywood Walk of Stars.

• 247 kcal
• level: 1
• servings: 4
• preparation: 40 min
• preparation: 15 min

Ingredients:

• 3 boiled chicken breasts
• 100 g thinly sliced ​​bacon
• 150 g blue cheese (like dorblu)
• 4 celery stalks
• 2 avocados
• 4 hard boiled chicken eggs
• 100 g fresh cucumber
• 200 g sweet tomatoes
• 1/2 head of iceberg
• small bunch of green onions
• salt pepper
• for refueling:
• 2 tbsp. l. mustard
• 2 tbsp. l. balsamic vinegar
• 10 st. l. olive oil
• 1 tsp Sahara
• salt pepper

Cooking method:

1. Cut the chicken fillet into medium slices. Fry the bacon in a dry frying pan until crispy on both sides. Dab excess oil on a paper towel and break into 2-3 pieces.
2. Cut the blue cheese into small pieces.
3. Cut the celery stalk, avocado, chicken eggs, cucumber, tomato, lettuce. Chop green onions.
4. Put all the ingredients, without mixing, on a plate. Salt and pepper.
5. Prepare the dressing by mixing all the ingredients. Dress up the salad and serve.

9. Cole slow

The American version is familiar to all of us sauerkraut. The first settlers made a supply of vitamins for the winter in this way: they chopped cabbage and poured it with spicy vinegar marinade. But Cole Slaw became truly a “treasure of the nation” three centuries later, with the beginning of the era of fast food. Today, in an American diner, neither hamburgers nor hot dogs get on the table without this accompaniment.

• 57 kcal
• level: 1
• servings: 4
• preparation: 20 min
• preparation: 10 min
• children's
• lean

Ingredients:

• 3 carrots
• 1/2 red cabbage
• small bunch of green onions
• 4 tbsp. l. homemade mayonnaise
• 1 st. l. grainy mustard
• salt pepper

Cooking method:

1. Grate or cut carrots into thin strips. red cabbage rub and remember well with your hands. Chop the green onions into rings.
2. Combine mayonnaise, mustard, salt, pepper, mix.
3. Combine carrots and cabbage, pour dressing over, mix and serve sprinkled with green onions.

10. Rossini

Composer Giacomo Rossini admitted that he really cried only twice in his life: the first time - when he heard Paganini play the violin, the second - when he accidentally dropped a goose that had just been stuffed with his own hands into the lake. This recognition contains the two main passions of the great Italian: the love of creating musical masterpieces and culinary masterpieces. One of Rossini's kitchen opuses is in front of you.

• 115 kcal
• level: 2
• servings: 4
• preparation: 30 min
• preparation: 15 min

Ingredients:

• 1/4 ciabatta
• 2 heads red or green chicory
• 1 head romaine or lettuce
• 4 large sweet tomatoes
• 5 st. l. olive oil
• 2 sprigs of basil
• 5 st. l. raspberry balsamic vinegar
• 150 g soft goat or sheep cheese
• 250 g foie gras
• salt pepper

Cooking method:

1. Cut the ciabatta into slices 3-4 mm thick and dry in an oven preheated to 180 ° C or in a dry frying pan.
2. Rinse chicory and romano leaves well from sand, dry from excess moisture. Tear large ones with your hands.
3. Cut the tomatoes into small cubes, mix with olive oil, finely chopped basil, salt, pepper, mix.
4. Salad leaves dressed with raspberry balsamic vinegar, add large pieces goat or sheep cheese, salt and pepper and set aside.
5. Heat up a skillet over medium heat. Prepare the plates in advance, put a few napkins on them.
6. Cut the foie gras with a very sharp knife into small slices 5–6 mm thick. Place the foie gras slices in the preheated pan and fry for 1 minute on each side until golden brown. Then transfer the fried slices to plates with napkins to blot them from excess fat.
7. Place the chopped tomatoes on the dried ciabatta.
8. Arrange lettuce leaves with goat cheese on plates, tomato croutons on them, and then decorate the salad with slices of foie gras.

Cooking holiday salads is a process familiar to everyone who likes to invite and regale guests. Elegant, delicious holiday salads and snacks are not just food. Salad for the holiday is the soul of the holiday!

Salad "Multicolored"

Salad "Multicolored"

Very simple, but incredibly tasty and bright salad. You will find all the ingredients without difficulty, and as a result you will get great pleasure!

Ingredients:

• A jar of canned corn - 1 piece;
• Red bell pepper- thing;
• Cucumbers (fresh) - 2-3 pieces;
• boiled eggs - 3 pieces;
• Ham ( boiled sausage) - 200 grams;
• Greens, mayonnaise to taste.

Cooking:

1. Peel the eggs, finely chop. Sweet pepper, cucumbers, sausage cut into cubes. Drain liquid from corn.
2. Combine eggs, peppers, cucumbers, ham, corn and mix well.
3. Season the salad with mayonnaise to taste, mix again and put on a dish.
4. Decorate with herbs and serve.

Salad "Lightning"

Salad "Lightning"

The salad is delicious, which has already helped out more than once. Simple, fast and delicious. Be sure to try!

Ingredients:

• A can of red beans own juice- 1 piece;
• Bank of corn - 1 piece;
• Bank of chopped champignons - 1 piece;
• Rye crackers (to your taste, but spicier is better);
• Mayonnaise;
• Garlic, herbs, fried onions (optional).

Cooking:

Just mix all the ingredients and the salad is ready! Indeed "Lightning"!

Salad of chicken and fresh vegetables

Salad of chicken and fresh vegetables

Chicken salad is one of the most popular meat salads. chicken salad many people love it because chicken meat cooks quickly, it is very affordable, and also goes well with many products.

Ingredients:

• Chicken fillet - 1 piece;
• Tomatoes - 3-4 pieces;
• Cucumbers - 1-2 pieces;
• Lettuce leaves;
• Green onions - 3 stalks;
• Parsley - 3-4 sprigs;
• Olive oil - 2 tablespoons;
• Salt, pepper, spices - to taste.

Cooking:

1. Wash chicken and all vegetables. Grind the greens, chop the cucumbers and tomatoes randomly.
2. Heat up the pan with vegetable oil and fry the chicken until golden brown. Arrange lettuce leaves on a plate.
3. Spread chopped vegetables evenly on top.
4. Put the cooled chicken on the vegetables, sprinkle with chopped herbs.
5. Drizzle salad with olive oil and serve.

Caesar salad with chicken

Ingredients:

• Chicken fillet - 200 grams;
• Cherry tomatoes (or 1 regular tomato) - 100 grams;
• Parmesan - 50 grams;
• A bunch of lettuce (preferably romaine);
• Half a white loaf;
• Garlic - 1 clove;
• Olive oil;
• Salt pepper.

Refueling:

• Yolks - 2 pieces;
• Olive oil - 100 milliliters;
• Lemon juice - 3 tablespoons;
• Garlic - 1-2 cloves;
• Mustard - 1-2 teaspoons;

Cooking:

1. Let's prepare first garlic croutons. Peel the garlic clove and crush with the flat side of a knife. Put it in a small container, pour 2 tablespoons of olive oil. Put in the microwave for 20-40 seconds. This heats up the oil and garlic, causing the garlic to release its flavor into the oil.
2. Cut the crust from the loaf, cut the bread into small cubes. Arrange on a baking sheet, pour evenly with the resulting oil, mix. Put in an oven preheated to 150 degrees. Cook for 20-40 minutes, until light golden. Ready crackers to cool.
3. Let's prepare the filling. Boil the eggs for 5 minutes from the moment of boiling. Cool by pouring cold water, then separate the whites from the yolks. Yolks, mustard and garlic, squeezed through a garlic press, grind thoroughly. Add lemon juice, a small pinch of salt, mix. Gradually add olive oil, stirring constantly. At this stage, the dressing may still not be completely homogeneous. Leave her alone for a while.
4. Cut the chicken fillet lengthwise into two thin layers. Salt and pepper. Heat about a tablespoon of olive oil in a frying pan. Put the fillet, fry over medium heat for 4-5 minutes. Flip to the other side, fry for another 4-5 minutes.
5. Mix the dressing very vigorously and actively with a spoon, it should become homogeneous.
6. We form a salad. Lettuce leaves wash, dry, tear into pieces and put on a plate. Top with garlic croutons and sliced ​​chicken. Grate Parmesan on top with a vegetable knife into thin slices. Drizzle with sauce. Put the cherry tomatoes cut into quarters (or small pieces of a regular tomato).

Salad with crab sticks

Salad with crab sticks

Salad with crab sticks seems to be not yet a delicacy, but already something more refined than many of our everyday salads.

Ingredients:

• Crab sticks - 450 grams;
• Chinese cabbage - 200 grams;
• Cucumber long fresh - 1 piece;
• Canned corn - 400 grams;
• Eggs - 4 pieces;
• Fresh dill - 50 grams;
• Fresh green onions - 50 grams;
• Mayonnaise or sour cream - to taste;
• Salt - to taste.

Cooking:

1. Prepare the ingredients: boil the eggs, rinse the greens and vegetables, drain the liquid from the jar of corn.
2. thinly sliced chinese cabbage put in a large bowl, season with salt and set aside.
3. Cut the cucumber into cubes (if the skin is tough, remove it) and add to the salad bowl.
4. Peel and cut the eggs, put in a salad bowl.
5. Add corn.
6. Cut crab sticks into small pieces and also put in a salad bowl.
7. Add finely chopped onion and chopped dill.
8. Mix everything, season with mayonnaise or sour cream.

Salad "French mistress"

Salad "French mistress"

Layered, hearty salad combines seemingly ordinary products. But all together they "sound" in a new way. Try it - and you will understand why "The French Mistress" does not leave anyone indifferent.

Ingredients:

• Chicken fillet- 300 grams;
• Onion- 2 pieces;
• Raisin light- 1 glass.
• Carrot- 1-2 pieces;
• Cheese- 50 grams;
• walnuts- 1 glass.
• oranges- 1-2 pieces;
• Sugar- taste.
• Mayonnaise- 200-250 grams;
• Salt- taste.

Cooking:

1. Boil the chicken fillet in salted water until tender and cut into strips.
2. Cut the onion into half rings and marinate (mix, 1 tsp sugar, salt, 1 tsp vinegar and pour over the onion with boiling water).
3. Steam the raisins in boiling water for 10-15 minutes. Chop nuts.
4. Peel and grate the carrots on a coarse grater.
5. Cheese grate on a coarse grater.
6. Lay out the salad in layers: chicken breast, mayonnaise, pickled onions, raisins, carrots, mayonnaise, cheese, mayonnaise, nuts.
7. Top the salad with diced oranges.

Salad "Red Sea"

Salad "Red Sea"

This salad combines crab sticks with fresh ripe tomatoes very harmoniously. Cheese attached to the salad delicate taste and bell peppers add juiciness.

Ingredients:

• Crab sticks- 250 grams;
• Tomatoes- 2-3 pieces;
• Red bell pepper(possible without it) - 1 piece;
• hard cheese- 150 grams;
• Garlic- 2 cloves;
• Mayonnaise.

Cooking:

1. Crab sticks cut into strips.
2. Cut the tomatoes into slices, remove the seeds and all the liquid, cut into strips.
3. Peel the pepper and also cut into strips.
4. Grate the cheese.
5. Garlic through the press.
6. Mix everything and season with mayonnaise.

Chinese cabbage salad

Chinese cabbage salad

Chinese cabbage is the healthiest vegetable that will add tenderness to any salad. Literally all products are combined with it. Nearly traditional recipe crab salad, only with the addition of cabbage. It comes out very fresh and pleasant taste. Be sure to try this salad.

Ingredients:

• Canned corn - 1 can;
• Fresh cabbage - 300 grams;
• Crab meat (or crab sticks) - 240 grams;
• Juice of half a lemon;
• Yogurt for dressing.

Cooking:

1. Finely chop the crab meat, finely chop the cabbage.
2. Add lemon juice to the cabbage and mix it, let it stand for 5 minutes.
3. In a deep bowl, mix cabbage with lemon juice, corn (drain water) and crab meat.
Greens(parsley and cilantro) - 1 bunch;
4. Mayonnaise;
5. Salt taste.

Cooking:

1. Cut and fry mushrooms with onions.
2. When cooked, cool the mushrooms and put in a bowl.
3. Also add finely chopped tomatoes, greens, three cheese on a coarse grater to the bowl.
4. Add mayonnaise and mix. Salt to taste.

Salad with shrimps and crab sticks



Salad with shrimps and crab sticks

Dishes from shrimp, crabs and other seafood are always popular, so do not be too lazy to write down the recipe and try it out in practice.

Ingredients:

• Shrimps - 250 grams;
• Crab sticks - 150 grams;
• Canned corn - 150 grams;
• Mayonnaise - 80 grams;

Cooking:

1. Prepare everything necessary ingredients. Boil shrimp until tender and peel.
2. Crab sticks cut into small cubes.
3. Mix crushed crab sticks, canned corn and shrimp.
4. Season with mayonnaise and mix.