It is difficult to imagine a festive table without meat, fish or vegetable salads. They are very easy to prepare, so LAFOY has collected many new and delicious recipes for you!
1. Salad “Bouquet of roses”
This dish is well worth the time and effort to make. Salad “Bouquet of Roses” will definitely become a decoration of any feast.
You will need: fillet 1 salted herring, 2 medium potatoes, 1 carrot, 1 beetroot, 2 fresh cucumbers, 1 egg, 0.3 cup fresh milk, 2 tsp. flour, 150 g of hard cheese, mayonnaise and sour cream for dressing.
Cooking: Boil root crops in a “uniform”, peel and grate on a medium grater. Finely chop the fish fillet and spread evenly on the bottom of a flat dish. Spread herring and all subsequent layers with a mixture of mayonnaise and sour cream. The second layer will be a cucumber cut into small cubes. The third and fourth are carrots and potatoes.
Beat the egg with a fork, gradually adding milk and flour, lightly salt the resulting mixture, pour a spoonful of vegetable oil. Make two thin pancakes in a frying pan. The filling will be grated cheese mixed with 3 tbsp. l. mayonnaise and beets. Spread each pancake well, wrap it with a tube and cut into pieces, 1-1.5 cm thick.
Evenly cover the entire salad with the rest of the filling, spread “roses” from pancakes on top, garnish with pomegranate berries, green sprigs, olive rings or small flowers cut from boiled carrots.
2. Festive salad “Favorite”
This salad has a divine taste: chicken fillet combined with juicy pineapples, smoked notes of prunes and spicy onions. Be prepared to be asked for more and forced to share the recipe!
You will need: 1 chicken breast, 0.5 cans of canned pineapple (diced), 2 boiled eggs, 200 g of hard cheese, 120 g of prunes, 1 onion, mayonnaise, salt and black pepper for dressing.
Cooking: Onion cut into half rings, pour boiling water, add a little sugar, salt and vinegar, mix. After 20 minutes, drain the marinade, and squeeze the onion slightly and spread the first layer on a plate. Separate the boiled chicken breast from the bone, sort it into thin fibers with your hands and lay it out in a second layer. Salt and pepper to your liking. Next come the layers: pineapple, chopped prunes, grated cheese, chopped egg white. Sprinkle each layer lightly with salt and pepper, and then grease with mayonnaise. Cover the top of the salad with finely grated egg yolk.
3. Meat salad “Rustic”
In the villages, this salad is prepared on major holidays. The dish consists of only a few components, and it is very easy to prepare!
You will need:
For salad: 0.5 kg of boiled pork pulp, 2 onions and greens.
Marinade: 0.3 cups cold water, 3 tbsp. l. sugar, 2 tsp. sea salt, 9 tbsp. l. vinegar, 6 tbsp. l. vegetable oil, half tsp. ground black pepper.
Cooking: Onion cut into thin rings, mix with chopped parsley. Cut the chilled boiled pork into cubes. In a deep salad bowl, lay layers of meat and onions with herbs. Pour marinade (just mix all the ingredients). Cover the top of the salad bowl with cling film and place on the bottom shelf of the refrigerator overnight. During this time, the salad will marinate well and become incredibly tasty.
4. Salad “Romance”
Do you want to win a man’s heart? Then prepare this salad for him, he will be blown away!
You will need: 1 chicken breast fillet, 350 g ham or ham sausage, 1 Chinese cabbage fork, 180 g Korean carrots, 2 boiled eggs, a handful of walnut kernels, ground pepper and mayonnaise for dressing.
Cooking: Collect the salad in layers on a large platter, sprinkling each with a pinch of freshly ground black pepper and smearing with mayonnaise. The sequence of layers is as follows: shredded cabbage, thin strips of ham, Korean carrot, diced boiled chicken meat, chopped eggs. Cover the top and sides of the salad with mayonnaise, sprinkle generously with crushed nuts.
5. Salad “Sea surf”
Delicious salad on the festive table for those who love seafood. Squid meat gives it a special tenderness.
You will need: 1 can of canned squid, 2 boiled eggs and 1 boiled carrot, 2 cloves of garlic, 160 g of mild hard cheese and mayonnaise for dressing.
Cooking: Squid cut into thin strips, eggs, carrots and grated cheese. Mix chopped garlic with mayonnaise. Put all prepared products in one container, mix, season with mayonnaise. Put on a plate in the form of a slide, decorate as you like.
6. Turkey liver salad
Very unusual in taste, fragrant and appetizing salad with liver and mushrooms!
You will need: 500 g of liver, 250 g of champignons, 1 onion and carrot, 100 g of processed cheese, 3 eggs, 2 pickled cucumbers, 1 can of mayonnaise.
Cooking: Boil the liver and grate it. This will be the first layer of lettuce, brush it with mayonnaise. Finely chop the mushrooms and fry together with onions and grated carrots in vegetable oil. Lay out the second layer, fields with mayonnaise. Then mix the cheese grated on a medium grater with mayonnaise – this is the third layer. Finely chop the eggs with a knife, spread over the cheese layer, again mayonnaise. Cover the top and sides of the salad with thin slices of cucumber.
7. Salad “Intriganka”
Your guests will wonder for a long time what this amazingly delicious salad consists of!
You will need: 300 g dried pink salmon fillet, 1 can of corn, 3 pickled cucumbers, 2 large onions, 4 raw eggs, mayonnaise and sour cream, spices, vegetable oil, potato chips.
Cooking: Fry the onion cut into thin half rings in vegetable oil. Separately, prepare an omelette from whipped with 4 tbsp. l. sour cream eggs. Don’t forget to salt!
Cut the pink salmon fillet into thin slices, put on a plate, cover with half of the fried onion and mayonnaise on top. Distribute the corn, grease it with mayonnaise. Next, lay the omelette pieces and lay out the remaining onion. Pour with mayonnaise, sprinkle with finely chopped cucumbers. More mayonnaise. Sprinkle the top of the salad with chopped potato chips before serving.
8. Salad “Crunchy”
Very economical, but incredibly tasty pork heart salad with vegetables.
You will need: 1 pork heart, 1 large pickled cucumber, 1 onion and 1 carrot, tartar sauce.
Cooking: Cut the boiled heart into thin sticks, mix with fried onions and carrots. Add chopped cucumber, season with tartar sauce. Place the salad in the refrigerator for 30 minutes and serve.
9. Seafood salad
One of the best holiday salad recipes!
You will need: 300 g salted salmon, 280 g peeled boiled shrimp, 3 boiled potatoes, a handful of olives, 1 hard-boiled egg, 1 cucumber, 1 sweet bell pepper, a bunch of green onions, mayonnaise.
Cooking: In a deep bowl, mix grated boiled potatoes and egg, diced cucumber and pepper, shrimp meat. Fill with mayonnaise. Lay it in a salad bowl, cover with thin slices of salmon, garnish with olives.
10. Salad “Crab under the snow”
On the festive table, where an abundance of hearty dishes is presented, this airy and light salad is a must!
You will need: 1 small package of crab sticks, 1 onion, 5 boiled eggs, 1 processed cheese, 100 g butter, 1 sour apple, dill and mayonnaise.
Cooking: In this salad, the layers are repeated twice. Grate and divide all the products indicated in the recipe in half. Freeze the butter ahead of time to make it easier to grate.
So, put egg whites on a plate, then melted cheese, butter, pickled onion half rings, crab sticks, an apple without peel and seeds. Do not forget to smear each layer with mayonnaise. Repeat the layers in the same order. Sprinkle the top and sides of the salad with grated yolks and herbs.
11. Salad “Sea, sea”
What’s a meal without canned tuna salad?
You will need: 1 can of tuna, 200 g of sausage cheese, 4 eggs, 3 fresh or pickled cucumbers, 1 can of pitted olives, 1 handful of any nuts, 1 sour apple, 1 onion, lemon juice and garlic for taste, and mayonnaise for dressing.
Cooking: Spread the salad in layers, smearing with mayonnaise seasoned with garlic. 1 layer – grated cheese, 2 – fried onions, 3 – tuna mashed with a fork and olives cut into slices (half a can), 4 – crushed nuts, 5 – grated cucumber and the remaining olives, 6 – apple, grated and sprinkled with lemon juice, 7 – finely chopped eggs
12. Salad “Sushi”
If among your guests there are lovers of Japanese cuisine, then prepare this salad for them!
You will need: 300 g thinly sliced lightly salted salmon, 300 g boiled long-grain rice, 250 g cream cheese, 2 fresh cucumbers, 3 boiled eggs, 70 ml heavy cream, 1 avocado, 1 tsp. wasabi, soy sauce.
Cooking: Mix cheese with cream, wasabi and salt to make a delicious sleeping refueling. Put half of the boiled, cooled rice on the bottom of the dish, fields with half of the dressing, distribute the grated eggs, then finely chopped fish, avocado, the remaining rice mixed with the dressing. Before serving, garnish the top of the salad with a layer of chopped cucumber. Place a bowl of soy sauce next to it.
13. Salad with sprats
Sprat-flavored appetizer salad will diversify the festive table and will be a great addition to home gatherings.
You will need: 250 g of boiled rice, 1 can of sprats in oil, 2 cucumbers, 1 small can of green peas, 2 eggs, mayonnaise and dill.
Cooking: In a suitable bowl, mix diced cucumbers and boiled eggs, sprat pieces, washed boiled rice, green peas without liquid. Fill with mayonnaise. Transfer to a beautiful salad bowl, sprinkle with chopped dill.
14. Salad “European”
Such a salad can often be found on the menu of European restaurants and cafes. You can easily cook it at home!
You will need: 250 g of Servelat sausage, 200 g of Korean carrots, 2 cucumbers, 1 can of corn, 180 g of hard cheese and mayonnaise.
Cooking: Clean the sausage from the film, cut into thin sticks, grate the cheese, and the cucumber can be cut into smaller cubes. Mix it all with corn and Korean carrots, season with mayonnaise and serve.
15. Salad “Jessica”
This unusual salad of smoked pork with cabbage and cucumbers is often served in glasses at buffet tables.
You will need: 350 g of boiled smoked pork, 1 fork of Chinese cabbage, 2 small fresh cucumbers, 2 – 3 boiled eggs, 1 head of red sweet onion, a little mustard, dill and mayonnaise.
Cooking: Thinly chop the cabbage, cucumbers, eggs and onions cut into cubes. Cut the meat a little more. Mix prepared foods in a bowl, pour mayonnaise mixed with mustard. When serving, arrange in glasses, garnish with green leaves.