The younger generation will not be able to appreciate fine china, elegant tablecloths or intricately elaborate treats. But decorations and beautiful, original design of salads and other dishes on children's holiday the kids will appreciate the good appetite and exclamations: “Wow, tyyy!” Your task is not to cook a myriad of treats, but to make them attractive and appetizing so that your child's guests have fun.
We hope that our selection of ideas beautiful design dishes for children will help you arrange a fun children's belly party for your child! So that your baby can appreciate all your efforts, be sure to involve him in decorating salads and decorating dishes with interesting design elements.
Usually for a children's party, we prepare light salads, one or two hot dishes and, of course, a cake and pastries. Let's not forget about fruit slices! Kids need vitamins! Let's see what design we can do!
Very often it is difficult to feed children on a holiday with something else, except sweet water and cake. The task of the adult part of the host is to feed the children real food. We need to serve healthy salads in such a way that fidgets are interested!
For the design of salads, we use fresh and boiled vegetables and eggs, olives and lemon. All we need is a sharp knife, a grater and some time. Moreover, your small and active assistant is already standing next to you!
This original design of the salad is carried out using canned olives and olives, suluguni cheese or long strings of Korean carrots. At the same time, you can tell the children about spiders, right?
Entrust these ladybugs to your assistant - they are so easy to make! We cut out the heads of the insect from olives, the antennae - the stalks of greenery, the dots on the red shell - from green parsley leaves, and the “cows” sat down on the parsley! Beautiful, is not it?
This vegetable "cake" is wonderful! As you can see, a very simple option! Carrots, cucumbers and cranberries! If there is no cranberry, both viburnum and mountain ash will do. Even the corn looks good!
Decorate the vegetable flower on a separate plate, and fasten the entire structure with a pair of toothpicks. While you are making out the salad, the plates of flower vegetables will “remember” their shape. After placing the flower in the center of the “cake”, carefully remove the toothpicks, because restless guests will immediately want to taste the “petals”!
Carrots and cheese shredded on a cheese grater are our tried-and-tested tools for decorating salads. Look at these tempting dishes! A tiger cub, a mushroom, a mouse... Decorating a dish with these products is very easy!
Fungus
In the design of the mushroom is not used hard cheese, and grated egg whites and boiled carrots. Chopped dill or parsley perfectly performs the function of the herb, and the ground on the stem is a row of olives. You can “plant” a couple of ladybugs on the mushroom, which are easy to make from a small tomato and olives.
Children are often very difficult to feed wholesome food, so take the idea of a beautiful decoration of a dish in the form of a mushroom and for the daily serving of vegetables to your child.
Rabbit
Salad mixture, laid out in the form of a rabbit, as a rule, delights not only children, but also adult guests. To keep the salad dressed with mayonnaise in shape, try to slightly reduce the amount of dressing (mayonnaise). Thin cheese chips also help hold the folded lettuce structure. The ears are the inner leaves of Chinese cabbage.
Workaholic "Bee"
Your little helper can lay out such a bee too! Just pre-cut the olives for this mosaic! Alternate olives on a salad with bright corn kernels. Dense sheets will serve as "wings" of the bee white cabbage- you only need to cut out the necessary elements from them with culinary scissors.
The smile of the sun
This smiling sun will cheer you up even on a cloudy day, and making such a salad is as easy as shelling pears! In the same way, you can decorate the salad and in portions! Well, how can a baby not try the bright smiling sun!
wise snake
But with the snake you have to tinker! The challenge is to make the serving dish look clean and fresh. And since this is quite difficult to achieve, let's arrange it in grass that will cover the surface of the serving dish. Any greenery can serve as grass. As you can see in our pictures, appearance"Snake" salad may be different.
To convey all the beauty of snake scaly skin, you can use products of different colors. It all depends on the availability of suitable products and your imagination. Tools for cutting cheese (with a wavy knife) and for cutting apple cores can help you.
boats
But this decoration of salad compositions is a little different from the previous ones! The salad is laid out in portions in halves of cucumbers. You can beat this with sweet peppers as well.
Ideas for Creative Moms
Salad artist's palette of delicious colors
By mixing different "paints" you can get many different colors and shades.
Of course, the range of possible culinary "colors" is much wider than those indicated here - include all the amazing richness of your unbridled creative imagination.
Red — Bell pepper, tomatoes, pomegranate seeds, cranberries;
burgundy — boiled beets;
pink- beet or cranberry juice;
Orange- carrot, carrot juice, tomato paste;
yellow- egg yolk, sweet pepper, corn kernels, saffron-dyed rice;
green- greens, sweet peppers, olives, green peas, cucumbers, boiled spinach rubbed through a sieve;
blue- grated egg white or rice colored with raw juice red cabbage;
purple- grated egg white, colored with juice raw beets;
Violet- red cabbage;
White- egg white, radish, radish, potatoes, rice, sour cream, cottage cheese;hblack- olives
"Chrysanthemum" 
1)
Lay out in the form of a path 18 slices of boiled sausage folded in half. 
2)
Twist the roller from these slices, starting from the fold of the first slice. 
3)
Tie the twisted roller in the lower quarter with a green onion feather. 
4)
Arrange 12 sausage slices in quarters around the core. These will be the bottom petals of the "flower". 
5)
Open the petals of the core, decorate the "chrysanthemum" with greenery. 3. "Hedgehog" 
1)
Fold a slice of boiled sausage in half, and then in three additions "accordion". 
2)
Chop off three folded slices with a toothpick. This is the basis of the future figure.
In total, we need five such blanks. 
3)
Arrange three blanks chipped with toothpicks so that you get a shape in the form of a 3/4 circle.
Lay the two remaining blanks on top, completing the figure to a hemisphere. 
4)
Cut one slice in half and fold one half in the form of a cone - this will be the "nose" of the hedgehog. 
5)
Decorate with berries and herbs.
Salad "Cap of Monomakh" 
Another option for decorating a salad:
Ingredients
:
beets - 1 pc.,
potatoes - 3 pcs.,
hard cheese - 100-150 g,
eggs - 3-4 pieces,
carrots - 1 large piece,
pork - 300 g,
pomegranate - 1 pc.,
walnuts - 50 g,
green pea,
mayonnaise,
garlic - 1 clove,
salt
Cooking
Boil beets and potatoes, cool, peel and grate on coarse grater in different bowls.
raw carrots wash, peel and grate on a fine grater.
Boil the eggs, peel and grate the whites on a coarse grater, and the yolks on a fine grater in different plates.
Boil the meat and cut into cubes or strips.
Cheese grate on a large or small grater.
Finely chop the walnuts or chop with a blender.
Pass the garlic through a garlic press and mix with mayonnaise. 
Spread the salad in layers, pouring each layer with mayonnaise mixed with garlic (you can also lightly salt some layers):
1st layer: half a potato
mayonnaise
2nd layer: beets
mayonnaise
3rd layer: half a carrot
mayonnaise
4th layer: half walnuts
5th layer: half meat
mayonnaise
6th layer: leftover potatoes
mayonnaise
7th layer: egg yolks
mayonnaise
8th layer: half cheese
mayonnaise 
9th layer: leftover meat
mayonnaise
10th layer: leftover carrots 
Top the whole salad well with mayonnaise.
Along the edge of the salad, make a cheese rim (lightly grease the cheese with mayonnaise), put a rim of grated egg white on top of the cheese and sprinkle a little with chopped walnuts.
In order to make a decoration in the form of a crown, you need to cut a red onion in a zigzag pattern in half and divide the onion into 2 halves. Remove the middle from one half of the onion and make a “crown” from the remaining 1 or 2 layers.
Set the "crown" on the top of the "cap" and fill with pomegranate seeds.
Decorate the salad with pomegranate seeds and diamonds cut from beets and leave to infuse for 8-12 hours.
Decorate the salad before serving green peas(if you decorate with peas in advance, it will wither).
Salad "Pomegranate Bracelet" 
Ingredients
:
beets - 1 pc.,
onion, sweet - 1 medium onion,
potatoes - 2 pcs.,
beets - 1 pc. (or medium-sized carrots - 2 pcs.) - choose to taste
chicken breasts - 2 pcs.,
hard-boiled eggs - 2 pcs,
pomegranate - 1 or 2 pcs. - depending on the chosen decoration method (see below),
walnuts (finely chopped) - 50 g,
mayonnaise,
spices ( nutmeg, cardamom, pepper) - to taste,
salt.
Cooking
original and very beautiful salad. It will not only be to the taste of the household, but will also benefit health.
Beets (or carrots - choose to taste), boil potatoes and eggs. Grind the boiled vegetables and eggs on a coarse grater into separate plates.
Boil the chicken fillet until tender and cut into strips or cubes.
Finely chop the onion and fry. 
Spread the salad on a large flat dish in successive layers. But there is one trick - first you need to put a glass in the center of the dish to lay out the salad in the form of a ring.
Some layers, if desired, can be lightly salted and seasoned with spices. 
1st layer: potatoes, lightly grease with mayonnaise.
2nd layer: beets (or carrots), lightly grease with mayonnaise.
3rd layer: walnuts.
4th layer:
5th layer: fried onion.
6th layer: eggs, lightly grease with mayonnaise.
7th layer: half chicken, lightly grease with mayonnaise.
Cover carefully with cling film and place in the refrigerator overnight to soak.
Before serving, coat with mayonnaise, take out a glass and decorate. Design option 1:
Design option 2:
Salad garnish (shortly before serving):
Option 1. Sprinkle with walnuts and pomegranate seeds.
Option 2. Cover the entire surface of the salad with pomegranate seeds.
And we're getting" Garnet bracelet".
ANOTHER LAYER SEQUENCE OPTION:
1. Boiled potatoes (three on a coarse grater)
mayonnaise
2. Smoked chicken legs - 2 pcs. (meat finely chopped without skin)
mayonnaise
3. Boiled beets (grated on a coarse grater)
mayonnaise
4. Walnut - 1 cup
mayonnaise
5. Boiled eggs - 3 pcs (three on a coarse grater)
spread mayonnaise generously over the entire surface
6. Sprinkle pomegranate seeds on top.
Never forget to use your imagination.
You can decorate this salad like this:
Salad "Chicken Cake" 
Ingredients
:
- 2 chicken breasts,
- 6 eggs,
- 250 g of hard cheese,
- 1 clove of garlic,
- 1 glass of walnuts,
- 250 g of champignons,
- 2 onions,
- mayonnaise,
- vegetable oil;
for decoration:
- greens and small tomatoes.
Cooking
Boil chicken breasts until tender, add a little salt
Three eggs on a coarse grater. Leave two squirrels for decoration.
Cheese and garlic are also three on a grater and mix with each other.
Finely chop the onion and fry together with mushrooms in vegetable oil.
We chop the nuts. 
When everything is ready, we begin to collect and decorate the CHICKEN CAKE, for which we use the form.
If the form is non-separable, to facilitate the subsequent extraction of the salad, the form can be lined with a film.
Put the prepared ingredients in the form in layers. 
1 layer - finely chopped chicken breasts.
Mayonnaise. 
2 layer - walnuts. 
3 layer - grated eggs. Mayonnaise. 
4 layer - fried mushrooms with onions. 
5 layer - grated cheese with garlic. Mayonnaise. 
We cover the top with mayonnaise, fall asleep with grated squirrels on a coarse grater. This salad cake needs to be well soaked in the refrigerator for 1-2 hours. 
Before serving, the "cake" is taken out of the mold, placed on a dish and decorated as you wish.
V this case"cake" is decorated with parsley leaves and cherry tomatoes.
Salad "Sunflower" 
Another design of the salad "Sunflower":
Ingredients
:
boiled chicken breast - 200 g,
fried champignons- 200 g,
boiled eggs - 3 pcs.,
cheese - 100 g,
yolk - 3 pcs.,
pitted olives,
Pringles chips.
Cooking
We lay the salad in layers, covering each layer with mayonnaise, in the following sequence:
1) shredded chicken breast
2) fried champignons
3) grated eggs on a coarse grater
4) cheese, grated on a coarse grater
5) yolks, crushed with a fork (it is not necessary to water THIS layer with mayonnaise)
We cut the olives lengthwise into 4 parts and put them on top of the salad (they represent seeds).
Put the salad in the refrigerator for 12 hours.
Before serving, spread the chips in the shape of sunflower leaves around the edges of the salad and sprinkle the yolk grated on a fine grater in the middle. Salad "Capercaillie Nest" 
Ingredients
:
. potatoes - 3-4 pcs.
. onion - 2 pcs.
. carrots - 4 pcs.
. eggs - 5-6 pcs.
. boiled chicken meat
. mayonnaise
. Dill
. garlic
Cooking
Cut the potatoes and carrots into thin strips, cut the onion into half rings.
Fry the vegetables one by one in a small amount of oil, put on a napkin to get rid of excess fat. (If desired, potatoes can also be deep fried.)
Disassemble the boiled chicken meat into fibers.
Separate the yolks from hard-boiled eggs.
Squirrels cut into strips, mix with meat, fried vegetables and season with mayonnaise. You can add finely chopped garlic or mustard to taste.
Put on a dish, make a depression in the center and shape the nest.
Grind the yolks with mayonnaise, add finely chopped dill. From the resulting plastic mass, form small balls in the form of capercaillie eggs and put in a recess in the center of the salad.
About Easter, customs and Easter dishes see section Russian Orthodox cuisine
page Easter. Easter feast
.
Salad "Turtle" 
Ingredients
:
. eggs - 4 pcs.
. chicken meat (smoked) - 150 g
. leek - 1 pc.
. apples - 2 pcs.
. cheese - 100 g
. walnut - 150 g
. salad
Cooking
Put the dish with lettuce leaves and put the ingredients on them in layers.
1 layer - egg whites, grated.
2 layer - finely chopped smoked meat.
3 layer - mayonnaise.
4 layer - leeks cut into rings.
5 layer - grated apples (preferably sour).
6 layer - mayonnaise.
7 layer - grated cheese.
8 layer - yolks.
9 layer - mayonnaise.
10 layer - chopped walnut.
From the egg to make a "head" for the turtle. Legs - from halves of a walnut. Draw a net with mayonnaise and decorate with onion rings (you can also use pickled onions). Another option for decorating the Turtle salad 
Salad "Pineapple" 
Ingredients
:
- potatoes - 2-3 medium pieces,
- chicken leg- 1 piece (300-400 g),
- walnuts (halves) - 150 g,
- eggs - 3 pcs.,
- cheese - 100 g,
- pickled cucumbers (gherkins) - 4-6 pcs.,
- onion (or red salad onion) - 0.5-1 medium piece (to taste),
- green onion feathers for decoration,
- mayonnaise,
- salt,
- pepper.
Cooking
Wash the potatoes well, boil in their skins, cool, peel and grate on a coarse grater.
Hard boil the eggs, cool, peel and also grate on a coarse grater.
Boil the leg, cool, separate the meat from the bones and chop finely.
Grate the cheese.
cut cucumbers small cubes.
Peel and finely chop the onion.
Spread the prepared ingredients on an oval dish in layers. Salt the layers a little, pepper and grease with mayonnaise. 
1st layer: potatoes
2nd layer: bow
3rd layer: half chicken meat
4th layer: pickled cucumbers
5th layer: leftover chicken meat 
6th layer: cheese
7th layer: eggs 
Lubricate the top layer of lettuce well with mayonnaise and garnish with halves of walnuts and green onion feathers.
Instead of halves of walnuts, the surface of the salad can be thickly sprinkled with chopped walnuts. 
Walnuts can be replaced with slices of canned or boiled champignons, decorating the surface of the salad with them in the form of pineapple scales, laying the slices of mushrooms slightly overlapping.
The tail can be made from chopped feijoa or kiwi. Salad "Herring under a fur coat" 
Ingredients
:
. beets (boiled) - 1 pc.
. egg (boiled) - 2 pcs.
. herring - 2 pcs.
. mayonnaise - 100 g
. potatoes (boiled) - 4 pcs.
. carrots (boiled) - 1-2 pcs.
Cooking
Cut the herring fillet into pieces, and boiled potatoes, beets, carrots and eggs - grate on a coarse grater.
On a flat dish, first put a layer of potatoes, then a layer of herring, a layer of eggs and a layer of beets, etc.
The last layer is made from beets (for beauty).
Lubricate each layer with mayonnaise, and sprinkle the last layer with grated beets.
Make a mesh of mayonnaise.
Ready salad decorate with egg slices laid out around, but you can also greens. Salad decoration "Herring under a fur coat" 
Salad-roll "Herring under a fur coat"
Not difficult, affordable and very tasty!
Ingredients
:
- 2 medium boiled beets
- 1 large boiled carrot
- 2 medium boiled potatoes
- 100 g cream cheese
- 150 g mayonnaise
- 1 slightly salted herring
- 5-10 g of gelatin, depending on its quality
Cooking
Wash vegetables, boil and peel.
Soak gelatin in 1/4 cup cold water for 30-40 minutes and dissolve it in a water bath until completely dissolved (but do not boil). Then cool and mix with mayonnaise.
Grate the beets on a fine grater.
Carrots also grate on a fine grater.
Potatoes - on a large grater.
Lightly salt the grated vegetables.
Cut the herring into pieces, having previously cleaned and removed the bones.
Lay out the cling film on the table (in several strips and in several layers). If rolling the roll is done alone, it is useful to put a towel under the film - this will facilitate the subsequent rolling of the roll. 
Add 3-4 tablespoons of the mayonnaise-gelatin mixture to the beets, mix and put on the film in a layer in the form of a rectangle.
NOTE. Before laying the beetroot layer on the film, it is useful to pour finely chopped dill, which can be mixed with other herbs - this will make the roll tastier and make it easier to roll, because. will not allow the beets to stick to the film.
Attention! Each next layer of products should be smaller in area. 
Put the next layer cream cheese, in which you also need to add 2-3 tbsp. l. mayonnaise-gelatin mixture.
NOTE. Heat the cheese a little in a water bath until softened, mix thoroughly with the mayonnaise-gelatin mixture and spread it warm on a layer of beets. 
In grated potatoes, add 2-3 tbsp. l. mayonnaise-gelatin mixture, mix and lay out the next layer. 
Put a layer of grated carrots on potatoes, also mixed with 2-3 tbsp. l. mayonnaise-gelatin mixture. 
In the middle of the carrot layer lay out pieces of herring fillet.
NOTE. If we use not ready-made pieces of herring, but cut them ourselves, then the herring fillet can be cut into long strips along the length - it will be more convenient for the subsequent cutting of portioned slices of the roll. 
Then gently, lifting the edges of the towel and film on both sides (it is desirable that someone help with this), without making much effort and slowly, roll the layer into a roll.
Or you can cover the herring with a layer of vegetables, first on one side and then on the other. (Film must not get inside the roll.)
NOTE. To greatly facilitate the work of folding, you can place a stick or rolling pin under the raised edge of the film. 
Carefully roll up the edges of the film, excess can be cut with scissors.
Then wrap the roll in foil and put it in the refrigerator for several hours to solidify. 
After cooling in the refrigerator, carefully remove the foil and film.
Cut the roll with a sharp knife into slices, put on a dish, decorate with herbs and serve. "Fur coat in a fur coat"
Original and delicious!
Ingredients
:
- 1 baguette (French loaf)
- 2 fillets from one salted herring; if you have a whole herring, you need to cut it into 2 fillets, removing the skin and bones
- 2 processed cheese
- 2 eggs
- 50 g butter
- 1 large beetroot
- greens (dill)
- 10 gherkins
- salt, pepper to taste (I did not add)
Cooking
We are preparing the stuffing.
Processed cheese and rub the eggs on a fine grater.
Add to them softened room temperature butter(but NOT mayonnaise!), mix well.
If the herring is not very salty, add salt and pepper.
Set aside the third part of the mixture, adding finely chopped greens to it.
To the rest of the mixture (this is two-thirds), add boiled beets (or even better - baked in the oven or microwave), grated on a fine grater, and mix everything well.
Assembling a "fur coat in a fur coat".
Cut the baguette lengthwise from one side so that it opens well (like a chest).
Remove the crumb with a spoon and hand, leaving the walls of the baguette about 1 cm thick.
Coat the baguette inside with beetroot mixture, evenly distributing the layer along the walls. 
On top of the beet layer inside the baguette, evenly place a layer with greens. You can add chopped green onions.
Then, near the uncut side, lay out the gherkins in a line, put the herring fillet next to it, as shown in the photo. 
Lightly grease the surface of the walls along the cut line of the loaf with butter, close the loaf, carefully aligning the edges, tightly wrap it with cling film in several turns.
If this is done carefully, then the incision is glued together so that it cannot be detected.
Place in the refrigerator for 3 hours.
Before serving, remove the film, cut into slices about 1 cm thick (cutting thicker is not recommended) and put the slices on a dish.
WARNING! When adding mayonnaise to the filling, you get a thin porridge.
Salad "Shrimp under a fur coat" 
Design option:
Ingredients
:
. boiled peeled shrimp - 500 g
. jacket boiled potatoes - 4 pcs. medium size
. Hard boiled eggs - 4 pcs.
. red caviar - 1 can (140 g)
. mayonnaise
Cooking
Boil shrimp in spices (bay leaf, black peppercorns, salt).
Boil potatoes and eggs, peel, grate on a medium grater.
Shrimp cut in half, divided into two equal parts.
Lay in a salad bowl in layers:
1) mayonnaise
2) half shrimp
3) mayonnaise
4) grated potatoes
5) mayonnaise
6) grated eggs
7) mayonnaise
8) shrimp
9) mayonnaise
10) caviar (lay evenly on mayonnaise)
Let the salad rest in the refrigerator for at least six hours.
Before serving, garnish with the remaining shrimp, lemon slices, herbs, and tomato rosettes.
The salad is unusually tasty, tender and at the same time satisfying. Salad "Summer rain"
(based on Mimosa salad)
Ingredients
:
. potatoes - 2 pcs.
. carrots - 2 pcs.
. eggs - 3 pcs.
. onion - 1 pc.
. canned fish- 2 jars of different canned food (for example, pink salmon and tuna)
. mayonnaise
For decoration:
. beet
. cucumber
Cooking
Boil carrots with potatoes and separately beets (all peeled and in salted water).
Hard boil eggs.
Peel boiled eggs, carrots and potatoes and grate separately on a coarse grater.
Finely chop the onion, pour over with boiling water to remove the bitterness.
Lay out in layers:
1) mashed canned fish of the same type with a fork + grease with mayonnaise;
2) finely chopped onion + grease with mayonnaise;
3) grated carrots + grease with mayonnaise;
4) mashed with a fork canned fish of another type, mash with a fork + grease with mayonnaise;
5) grated eggs + grease with mayonnaise;
6) grated potatoes + grease with mayonnaise.
Then decorate the salad.
Cut 2 thin slices from boiled beets. From one slice we cut out the "dome of the umbrella", from the second - the "handle".
The rest of the beets are three on a grater and spread with a border around the salad.
Cut a slice of cucumber into thin strips and lay out the "rain" (see photo).
We make flowers from vegetables and eggs. Portioned Shrimp Cocktail Salad 
Ingredients
:
. fresh frozen shrimps - 200 g
. cucumbers - 4 pcs.
. apples - 2 pcs.
. boiled carrots - 2 pcs.
. lime - 1 pc.
. mayonnaise
. ground black pepper
. salt
Cooking
Defrost the shrimp and boil them for 3-4 minutes in salted water, and then peel.
Cut cucumbers, carrots and apples into thin strips (apples should be sprinkled with lemon or lime juice so that they do not darken). Lime cut into cubes (the amount of lime to taste, but you can not add).
Put the ingredients in a bowl, put the shrimp on top, salt, pepper and season with mayonnaise.
See also SNACKS Shrimp snacks
and Seafood appetizers
Salad "Mushroom Basket" 
Ingredients
:
. boiled potatoes - 2-3 pcs.
. pickled cucumber - 2 pcs.
. Korean carrot- 100 g
. boiled pork - 300g.
. cheese ( hard varieties) - 150 g
. onion - 3 large onions
. pickled champignons - 150 g
. mayonnaise
. greenery
Cooking
Pre-pickle the onion. To do this, finely chop the onions and pour the marinade ( Apple vinegar, salt, sugar, water).
Lubricate the edges and bottom of the bowl with vegetable oil and sprinkle with dill (the bowl must be taken with high edges, because the salad is multi-layered). Or line a bowl with cling film.
Put the champignons in the first layer (caps down), sprinkle with pickled onions on top, the next layer is grated potatoes. Lubricate with mayonnaise.
Then put a layer of chopped meat and a layer of cucumbers.
Sprinkle again with onions.
The next layer is potatoes again. Lubricate with mayonnaise.
Then lay out Korean carrot followed by grated cheese. Lubricate with mayonnaise.
Put the salad in the refrigerator for 5-6 hours (so that the salad is well saturated with mayonnaise).
After 6 hours, remove from the refrigerator, cover with a flat dish on top and turn the salad onto a dish.
Ingredients
:. can of salmon - 1 pc.
. hard-boiled eggs - 5 pcs.
. hard cheese
. butter
. onion- 2 pcs.
. mayonnaise, salt to taste
. greenery Cooking
Layer one - squirrels, cut into small pieces + mayonnaise.
Layer two - grated cheese + mayonnaise.
Layer three - salmon mashed with a fork.
Layer four - butter chilled in the refrigerator.
Layer five - finely chopped onion + mayonnaise.
Layer six - yolks of 4 eggs mashed with mayonnaise (save one yolk for sprinkling).
Remove for a couple of hours in the refrigerator.
When serving, put on lettuce leaves, sprinkle with one mashed yolk and garnish with herbs.
Spring design option
fish salad "Mimosa" by March 8 We lay out the top layer of grated proteins and place decorations from sprigs of greens and grated egg yolks on them, as indicated in the photo.
Lilac salad decorations
Basis - fish salad "Mimosa" or meat "Olivier", or other suitable salad
The basis can be any salad or pate according to the taste and discretion of the home cook.
We spread the white inflorescences of "lilac" from grated egg white on a coarse grater, lilac inflorescences - from grated egg white, colored with beet juice (the color will turn out to be lilac). And decorate with sprigs of greenery.
Fish salad "Mimosa"
decorated with funny mice
The ratio of ingredients to taste and mood.
Cooking
Arrange in layers on a platter, brushing each layer. real mayonnaise
(surrogate from the store in any salads is undesirable):
- potatoes, boiled in their skins (even better - baked) and grated on a coarse grater
- coarsely grated egg white
- grated cheese
- well-mashed canned fish (drain the liquid beforehand)
Lubricate on all sides with mayonnaise and sprinkle with grated egg yolk.
Make mice of different sizes from hard-boiled chicken and quail eggs - cut ears and tails from cheese, make spouts and eyes from black pepper grains. Salad decoration for March 8 
The basis, laid out by the figure eight, can be any suitable salad or the vinaigrette, or Herring under a Fur Coat". To form holes in the figure eight, when laying out the salad, place cups in the middle, then remove.
Peel hard-boiled eggs, color them lilac with beetroot juice and cut crosswise from the sharp end. 
Salad "March 8" 
Ingredients
:
. 6 medium potatoes,
. 2 carrots
. 4 medium beets,
. 2 bulbs
. 2 eggs,
. mayonnaise.
For decoration:
. salmon,
. caviar,
. greenery.
Cooking
The salad is made according to the recipe "Herring under a fur coat."
Gut the herring, remove the skin, remove the bones. Cut the pulp into small cubes.
Wash the potatoes, boil in their skins, cool, peel, cut into very thin slices.
Wash the carrots, boil, cool, peel, grate on a coarse grater.
Wash the beets, boil, cool, peel, grate on a coarse grater.
Finely chop the onion, pour over with boiling water, dry and cool.
Hard boil eggs, cool, peel, grate or chop.
On a flat oblong dish around two cups lay two circles in layers (one larger, the other smaller):
- potato,
- herring,
- onion,
- carrot,
- beets.
- Lubricate with mayonnaise.
Repeat layers until you run out of food.
Remove cups.
Lubricate the top layer thickly with mayonnaise and decorate with salmon flowers, green leaves, red caviar.
Let the salad brew for several hours in a cold place. "Tulips" by March 8
(stuffed tomatoes)
Tulip design options:
Ingredients
:
. 3 medium herring slightly salted (or soak strongly salted),
. 10 oblong tomatoes,
. 3 hard-boiled eggs
. 100 g cheese
. 2 cloves of garlic
. mayonnaise,
. greenery.
Cooking
Filling: grate boiled eggs and hard cheese on a fine grater. Then add the garlic, passed through the garlic and mayonnaise.
Tomatoes, preferably oblong, cut crosswise (not completely) into 4 parts. Carefully take out the pulp with a spoon and also gently stuff it so as not to damage the shell.
After inserting a thin green onion feather from below the "tulip", put it on a dish and decorate with parsley sprigs.
From below, the bouquet can be tied with a ribbon. Or make a "vase" of half a sweet pepper. Salad "Natalie" 
Ingredients
:
. 1 glass boiled rice,
. 200 g finely chopped prunes,
. 350 g smoked chicken breast,
. 2 onions
. 500 g champignons,
. 300 g cheese
. 2 boiled eggs,
. 2 fresh cucumbers
. mayonnaise.
For decoration:
. melted cheese (preferably ready-made cuts),
. carrot,
. greenery.
Cooking
Cut fresh champignons and onions into small strips and fry.
Chicken, prunes and cucumber cut into strips.
Grate cheese and eggs on a coarse grater.
This salad requires a wide, flat dish.
Lettuce lay out in layers:
- rice (salt on top),
- prunes,
- chicken mixed with mayonnaise,
- onion with champignons,
- cheese with eggs and mayonnaise,
- cucumbers,
- pour mayonnaise.
Salad "Starfish" 
Another version of the design of the salad " Starfish»:
Ingredients
:
. 1.5 cucumbers, (one for the base, the rest - cut)
. 1 large potato
. a few slices of salmon or trout for a layer
. 10 slices of salmon or trout to garnish the salad on top
. 2 grated crab sticks or boiled or fried fish mashed with a fork
. 1-2 eggs
. shrimps
Cooking
Cut the cucumbers thinly along and lay out the base of the salad. 
Grate potatoes, mix with mayonnaise and put on cucumber slices. 
The next layer is chopped salmon. 
Put mashed with a fork boiled or fried fish or grated crab sticks. Drizzle with a little mayonnaise.
Top with grated egg (1-2 pcs.), Mixed with mayonnaise. 
Then lay out the chopped cucumber, pour over with mayonnaise.
Arrange peeled shrimp on top. 
Carefully cover the salad with thin slices of salmon or other salmon fish.
Decorate.
NOTE. Instead of covering the salad with slices of red fish, you can use a thin layer of pre-boiled and then grated carrots. Salad "Starfish"
decorated with caviar and crab sticks
Ingredients
:
. 4 boiled potatoes,
. 200 g hard cheese,
. 200 g salmon,
. 2 boiled carrots
. 3 boiled eggs
. 1 fresh cucumber,
. mayonnaise,
. salt.
For decoration:
. 40 g red caviar,
. 3 olives
. 3 crab sticks,
. 1/2 lemon slices
. greenery.
Cooking
Grate cheese, potatoes, eggs on a medium grater. Grate carrots on a fine grater and mix with mayonnaise. Cut salmon into small pieces.
For this salad, you need a wide flat dish.
The salad is laid out in layers in the shape of a star, slightly pressing each layer, and smearing it on top with mayonnaise with carrots:
1 layer - potatoes, salt,
2 layer - cheese,
3 layer - salmon,
4th layer - eggs,
5 layer - cucumber.
Decorate the salad as shown in the photo. Salad "Crab star"
decorated with slices of crab sticks
Ingredients
:
. 250 g crab sticks,
. 1 can of corn
. 5 eggs
. 3 art. spoons boiled rice,
. 1 onion
. mayonnaise.
For decoration:
. 150 g crab sticks,
. greenery.
Cooking
Cut crab sticks, eggs and onions into small cubes, add the rest of the ingredients and mix everything.
Arrange the salad in the shape of a star.
Decorate the salad with slices of crab sticks and herbs. Crab stick salad dressing 
See section CARVING, 2nd page of the section DECORATION OF DISHES and pp. BOUQUETS OF VEGETABLES AND FRUITS .
Salad "Male caprice" 
Ingredients
:
. 150 g ham
. 200 g champignons,
. 100 g cheese
. 5 eggs
. 2 cloves of garlic
. mayonnaise.
For decoration:
. 3 pcs. bell pepper (red, orange, green)
. Cheese "Viola",
. parsley,
. confectionery powder.
Cooking
Cut the ham into strips, grate the cheese on a coarse grater.
Cut and fry the mushrooms, boil the eggs and chop the whites and yolks separately.
Spread the salad in layers, giving a rectangular shape, grease each layer with mayonnaise:
- ham,
- yolks,
- Champignon,
- cheese,
- proteins.
For decoration, finely chop the pepper, squeeze the juice and combine all the colors.
We make strips along the length and add finely chopped greens on top.
Cut out a "tie" and a "shirt collar" from the cheese.
"Tie" decorate with powder. Salad "Mokshansky" 
Ingredients
:
. 400 g smoked chicken,
. 200 g hard cheese,
. 300 g pickled mushrooms,
. 4 boiled eggs
. 2 bulbs
. 5 fresh tomatoes,
. 3 garlic cloves,
. juice of 1/2 lemon,
. mayonnaise,
. salt.
For decoration:
. 3 small tomatoes
. 6 olives,
. 1 cucumber.
Cooking
Cut the onion and fry with mushrooms. Cut the chicken meat into cubes, grate the eggs and cheese.
This salad needs a flat dish.
The salad is laid out in layers, slightly pressing down, spreading each layer with mayonnaise with the addition of garlic and lemon juice:
1 layer - chicken meat,
2 layer - mushrooms with onions,
3 layer - eggs,
4 layer - cheese,
5 layer - tomatoes (preferably put before serving).
Decorate the salad ladybugs: tomato body, head - 1/2 olive.
Cucumber leaves - see layer 4 - eggs, grated on a coarse grater,
5 layer - olives, finely chopped.
Decorate the salad as shown in the photo: grass and a mountain of greens, flowers of carrots, mountains of olives, a sky of unpainted protein and dyed blue with red cabbage juice.
Salad "Daffodils" 
Ingredients
:
. 200 g boiled chicken,
. 2 bulbs
. 300 g fried mushrooms,
. 100 g cheese
. 2 boiled potatoes in their skins,
. 2 boiled carrots
. mayonnaise,
. sour cream (or sauce "Calve with forest mushrooms"),
. greenery,
. salt to taste.
Cooking
Onion cut into cubes. Scald half the onion with boiling water and leave for 15 minutes. Fry the other half of the onion with chopped mushrooms.
Cut the chicken into small cubes.
On a flat dish, lay out the salad in layers:
- grated potatoes and 1/2 scalded onion,
- mayonnaise,
- chicken meat and 1/2 scalded onion,
- sour cream (or sauce "Calve with wild mushrooms"),
- mushrooms fried with onions,
- sauce "Calve with wild mushrooms",
- grated cheese
- mayonnaise,
- grated 1.5 pcs. carrots,
- mayonnaise,
- grated yolks,
- mayonnaise,
- grated proteins,
- chopped greens around the edge,
Place "flowers" of boiled carrots and green onions on top (see photo). Salad "Pansies" 
Ingredients
:
. 300 g smoked meat,
. 4 bulbs
. 150 g cheese
. 2 carrots
. 5 eggs
. 2 cloves of garlic
. mayonnaise.
For registration:
. carrot,
. radish,
. beets, boiled with the addition of vinegar (3-4 tablespoons of vinegar per liter of water),
. greenery.
Cooking
Cut the meat into strips.
Cut the onion and fry until golden brown, cut the carrots into strips and also fry.
Beat the eggs and fry the pancakes, and when cool, cut into strips.
Combine all ingredients, season with garlic mayonnaise and mix well.
Place in salad bowl and top with grated cheese.
Then decorate by making "pansies" from vegetables (radishes, carrots, red cabbage - see photo) and adding green leaves. Salad "Orange slice" 
Ingredients
:
. 250 g boiled chicken breast,
. 1 onion
. 1 carrot
. 200 g marinated champignons,
. 200 g boiled rice,
. 4 hard-boiled eggs
. 100 g soft cheese,
. 250 g mayonnaise (or sour cream with the addition of salt and seasonings to taste),
. 2 cloves of garlic
. salt to taste.
Cooking
Cut the carrots into strips and sauté a little with onions to keep the color.
Finely chop the chicken, mushrooms, mix the cheese with grated garlic.
On a flat dish, lay out the salad in layers, giving the shape of an orange slice; coat each layer with mayonnaise:
- carrots with onions,
- chicken breast,
- Champignon,
- garlic cheese
- grated yolk. Lubricate everything with mayonnaise or sour cream.
From above we make markings and decorate with grated carrots and protein, as shown in the photo.
Salad "Fire of Love" 
Ingredients
:
. 400 g boiled or smoked meat,
. 4 bulbs
. 300 g of carrots in Korean,
. 5 hard boiled eggs
. mayonnaise.
For registration:
. pitted olives,
. 1 red bell pepper,
. cheese,
. greenery.
Cooking
Boil the meat and cut into strips.
Chop the onion and fry until golden brown.
Beat the eggs and fry the pancakes, and when cool, cut into strips. Salad " New year's night»
Ingredients
:
. 200 g salted herring fillet
. 1 bulb
. 2-3 beets
. 3 pickles
. 4 carrots
. 2 apples (preferably sweet and sour)
. 150 g hard cheese
. 4 potatoes
. 9 eggs
. greenery
. 3 art. l. vinegar
. 0.5 tsp Sahara
. 300 g mayonnaise
. salt
. 1/4 cup cranberries for garnish
Cooking
Cut the herring fillet into strips about 1 cm wide.
Cut the onion into thin rings and marinate for 5 minutes in 3% vinegar mixed with sugar.
Boil beets, potatoes and carrots, cool, peel and grate on a coarse grater separately from each other. Leave two boiled carrots to decorate the salad with a New Year's dial.
Wash the apples, peel, remove the core and grate.
Boil eggs, grate 3 eggs on a coarse grater.
Lay out the products in layers:
1 layer - pieces of herring
2 layer - pickled onions
3 layer - greens
4 layer - beets
5 layer - mayonnaise
6 layer - chopped cucumbers
7 layer - grated carrots
8 layer - apples
9 layer - cheese
10 layer - potatoes
11 layer - mayonnaise
12 layer - grated eggs (this is the "snow" layer)
From 12 halves of hard-boiled eggs lay out the dial, and from boiled carrots- arrows and numbers.
Decorate the dish with cranberries and finely chopped greens. Salad "The first sheet of the calendar" 
Design options for other dates:
Ingredients
:
. sweet bell pepper (red and yellow);
. boiled shrimp;
. hard cheese;
. boiled eggs;
. mayonnaise (or sour cream with spices);
. greenery for decoration.
(you can take other products for salad - according to taste and availability)
Cooking
Puff salad.
We spread the products on a plate in the form of a rectangular "calendar".
The first layer is diced sweet pepper. 
Mayonnaise mesh. 
A layer of boiled shrimp (they can be chopped - this is to taste). 
Mayonnaise again. 
A layer of grated cheese. 
Mayonnaise grid. 
Grated egg yolk. 
Mayonnaise grid. 
Grated egg white. 
To give the assembled "calendar" a clear rectangular shape, lightly press on all sides with a large wide knife.
We coat the top and sides of the "calendar" with mayonnaise. 
Decorate the calendar.
Number - from sweet red pepper, letters - from boiled carrots; yolk, greens, pomegranate seeds, a few peeled seeds, snowflakes - grains of grated protein.
According to your own imagination, you can use everything at hand. 
Salad "Rainbow" 
Put the salad on a dish in an arc, decorate on top with strips of sweet peppers, carrots, yolks, chopped greens, protein and beets grated on a coarse grater.
1st layer - sweet pepper, diced
2nd layer - boiled carrots, grated on a coarse grater
3rd layer - boiled chicken fillet, cut into cubes
4th layer - boiled eggs, grated on a coarse grater
5th layer - green onion crushed
6th layer - boiled beets, grated on a coarse grater
7th layer - boiled chicken fillet, cut into cubes
Lubricate each layer with mayonnaise.
Fruit "butterfly" for a children's holiday table Like
Today we will look at best options decorating salads and learn how to beautifully decorate children's birthday salads, prepare salads for the festive table. In this material you will find illustrative examples of decorating salads with your own hands with photos of phased work.
For any festive dish, not only taste is important, but also a beautiful presentation. Salad for the holiday should be such that you want to admire, and then immediately eat. Decorating salads for the holiday is a whole art, but absolutely every housewife can learn. To decorate the dish with your own hands, we recommend using the components that are present in the salad, or in last resort which will only improve its taste.
Carrots, cucumbers, green onions and eggs are suitable for creating picturesque flowers and custom ornaments. Below you will find recipes with photos with which you can quickly, on hastily make a festive dish and decoration salads in pictures step by step instructions will help novice housewives prepare for the holiday.
It is better to purchase several tools that will make the process of decorating salads and snacks more interesting and easier. You will need the following tools: scissors and sharp knives, semi-circular spoons with pointed edges (noisettes), a tool that easily cuts off citrus peel, devices for cutting the middle (from apples and other products) and creating dimples on a dish, a brush, a confectionery syringe with nozzles, cookie cutters. These tools will be enough for high-quality decoration of salads and snacks with your own hands.
There should not be many decor elements; in most cases, it is better to stick to minimalism in the process of decorating a salad. Strongly conjure over the decoration of all dishes that will be present on holiday table also not worth it. If the "highlight of the program" looks great, then do not distract the guests' eyes with the decor of the remaining plates, this can only reduce the effect of the presentation. For the same reason, salad bowls with decorated appetizers should not be bright. Recently, it is gaining more and more popularity among housewives. Let's talk about the most popular dishes that will appeal to both children and adults.
One of the elementary for decoration and the most beautiful when serving is. You can put anything your heart desires in a snack: carrots, garlic, corn and eggs, chicken fillet. Chips will serve as flower petals, we lay them out along the edge of the plate, we will assign the role of seeds to olives.
Olivier and Mimosa salad can be decorated with a hint of spring: a sprig of lilac. Chop the egg white on a coarse grater, set aside half and mix with beetroot juice (you need a little bit, just to get the right color). We lay out the protein in the form of purple and white flowers on a snack. Flowers are located on a branch of parsley, dill.
New Year theme. The components of the salad should be selected so that they fit the almonds. mixed with mayonnaise dressing put the festive salad on a plate in the shape of a pine cone, then carefully insert the flakes (almonds), a sprig of spruce will finishing touch. beautiful decoration salads on New Year- a wonderful addition to snacks on the festive table.
Now let's do it - herrings under a fur coat. On a herring under a fur coat you can draw mushroom meadow: Sprinkle the top layer with crumbled yolks. Eggs will turn into legs, and tomatoes or bell peppers will turn into hats. Dill will become grass in the clearing.
Below we will continue to tell you about what Salad decorations can be done quickly and easily and at the same time salads will look just great and festive. Also you will find helpful tips About, how to make DIY salad dressings, what tools to use in your work, how to effectively apply the harmony of colors and shapes in . simple recipes with photo instructions will not leave questions even for novice housewives. you will quickly make a festive salad at home for the New Year or for your birthday.
IMPORTANT RECOMMENDATIONS
How to make original jewelry for festive salad from ... cucumbers. Watch video recipes:
https://www.youtube.com/watch?feature=player_embedded&v=Sqh-LUGGTwU
We hope that our advice will help you. Now you can decorate salads with your own hands and the festive dish will not only be tasty, but also very beautiful, which your household and your guests will appreciate. And simple step by step recipes with a photo will not leave indifferent even experienced housewives.
Very little time is left before the onset of March 8 - International women's day. For this spring holiday to bring real pleasure, it must be fun and tasty. diversify holiday menu can be done in different ways: submit and gourmet delicacies- from shrimp to garlic sauce to almond ice cream, or just make incredibly delicious and decorate it beautifully. It is about what to cook delicious and how to effectively serve it, we will now tell you.
Salad "Shrimp under a fur coat"
- Shrimps (boiled, peeled) - 500 gr.
- Potato - 300 gr.
- Processed cheese - 200 gr.
- Chicken eggs - 4 pcs.
- Dill - 25 gr.
- Parsley - 25 gr.
- Mayonnaise - about 200 gr.
- Red caviar - 140 gr.
- Crab sticks - 2 pcs.
- A sprig of dill.
- The potatoes are thoroughly washed, boiled in their skins until tender and allowed to cool.
- Hard-boiled chicken eggs, peel and separate the yolks from the whites.
- The cooled potatoes are peeled, rubbed on a coarse grater, laid out on a dish in the first layer, well smeared with mayonnaise.
- Shrimps spread on top of a layer of potatoes and also smeared with mayonnaise.
- Egg white is rubbed on the largest grater, laid out in a third layer and well smeared with mayonnaise.
- Parsley and dill are washed, dried, finely chopped and spread on top of the egg white.
- Processed cheese is rubbed on a coarse grater, combined with the remaining mayonnaise and spread on a dish over a layer of greens.
- The egg yolk is crushed on the smallest grater and spread on the dish with the final layer.
- Decorate with caviar, crab sticks and dill sprigs.
Salad "Lilac branch"
For cooking you will need:
- Beef - 400 gr.
- Carrot - 200 gr.
- Potato - 200 gr.
- Peeled walnuts - 50 gr.
- Garlic - 2 cloves.
- Mayonnaise - about 300 gr.
- Salt - to taste.
- Eggs (large) - 4 pcs.
- Beet juice - 1 tbsp. a spoon.
- Parsley greens - a few branches.
- The potatoes are thoroughly washed and, without peeling, boiled until tender.
- Boil the beef until cooked, let it cool and cut into thin strips.
- Carrots are peeled, washed and rubbed on a coarse grater.
- Shredded carrots with a grater are salted to taste and fried in sunflower oil until tender.
- Garlic is peeled, washed, crushed with a garlic press and combined with carrots.
- Beef, carrots and part of the mayonnaise are mixed and laid out in a deep bowl in the first layer.
- Peeled walnuts chopped into small pieces and lightly fried in a dry frying pan.
- cooled down boiled potatoes clean, rub on a coarse grater, salt to taste, combine with walnuts, the remaining mayonnaise and spread in a second layer.
- , previously covered with cling film, put in the refrigerator for 3 hours.
- While infused in the refrigerator, hard-boiled eggs are boiled, allowed to cool, peeled and the yolks are separated from the proteins.
- Egg whites are rubbed on a coarse grater, and yolks - on the smallest one.
- Some of the crushed proteins are combined with beetroot juice, mix well and leave for half an hour. During this time, the protein will acquire a beautiful lilac hue.
- taken out of the refrigerator cling film and spread the third - the final layer, evenly distributing the yolks grated on a fine grater over the entire surface.
- Ready meal decorate with lilac and white protein, imitating lilac brushes.
- Pre-washed parsley sprigs are also laid out on - they depict branches and leaves.
Mimosa salad"
For cooking you will need:
- Canned fish in own juice(pink salmon or salmon) - 250 gr.
- Hard cheese - 150 gr.
- Mayonnaise - about 200 gr.
- Bulb onion (large) - 2 pcs.
- Butter (frozen) - 100 gr.
- Chicken eggs (large) - 3 pcs.
- Dill - a few branches.
- Eggs (for salad and its decoration) are boiled hard-boiled for about 10 minutes, peeled and separated from the whites of the yolks.
- Whites of 5 eggs, cut into thin strips, mixed with a small amount mayonnaise and spread on a plate with the first layer.
- The cheese is rubbed on a coarse grater, spread on a plate with a second layer, which is well smeared with mayonnaise.
- Onions are peeled, cut into small cubes, scalded with boiling water and spread over a layer of cheese.
- Frozen butter is rubbed on a coarse grater and evenly distributed over the onion layer.
- The yolks of 5 eggs are rubbed on a fine grater, combined with a part of mayonnaise and spread on a layer of oil.
- The bones are removed from the fish, the pulp is kneaded (you can use a regular fork) and combined with the liquid from the canned food.
- Shredded fish is laid out in the sixth layer, well smeared with the remaining mayonnaise.
- The whites of three eggs are rubbed on a coarse grater and spread on top of a layer of fish, evenly distributing them over the entire surface.
- The yolks of three eggs are rubbed on the smallest grater and spread on a layer of proteins - depicting mimosa flowers.
- Carefully washed dill sprigs are also laid out on, imitating branches and leaves.
Salad "Fiery Heart"
For cooking you will need:
- Potato - 300 gr.
- Carrot - 200 gr.
- Pickled cucumbers - 150 gr.
- Boiled sausage - 400 gr.
- Chicken eggs - 5 pcs.
- Pickled champignons - 150 gr.
- Mayonnaise - about 350 gr.
- Pomegranate - 1 pc.
- Potatoes and carrots are thoroughly washed, boiled until tender and allowed to cool.
- The cooled vegetables are peeled and cut into small cubes in separate plates.
- Hard-boiled eggs (about 10 minutes), peel and separate the whites from the yolks.
- The yolks are rubbed on a fine grater.
- The sausage is cut into small pieces.
- Finely chopped pickled cucumbers.
- With the help of a special form or simply with your hands, they form in the form of a heart, laying out in layers: potatoes, sausage, cucumbers, protein, carrots, pickled champignons, spreading each layer with mayonnaise.
- The crushed yolk is laid out in the final layer.
- The pomegranate is cleaned, the grains are taken out and decorated by laying them on top of the yolk layer.
Salad "Capercaillie Nest"
For cooking you will need:
- Chicken fillet - 0.5 kg.
- Chicken eggs - 5 pcs.
- Quail eggs - 3 pcs.
- Potato - 0.5 kg.
- Fresh cucumbers - 250 gr.
- Bulb onion - 100 gr.
- Dill - 100 gr.
- Mayonnaise - about 250 gr.
- Sunflower oil - 0.5 l.
- Salt - to taste.
- Chicken fillet is boiled until tender, allowed to cool and cut into small strips.
- Onions are peeled, washed, cut into small cubes and poured over with boiling water (to get rid of bitterness).
- Cooled chicken eggs are peeled and cut into small strips or rubbed on a coarse grater.
- Potatoes are peeled, washed, cut into thin strips and fried until golden brown in a deep frying pan using a large number of sunflower oil.
- Cucumbers are washed and cut into thin strips.
- Quail eggs are boiled hard-boiled (about 5 minutes) and peeled.
- Dill is washed, allowed to dry and finely chopped.
- Combine in a deep bowl: chicken fillet, onions, chicken eggs, cucumbers and mayonnaise. All ingredients are mixed well, salted to taste and laid out on a round dish so that a small depression forms in the middle.
- Dill is laid in the formed recess, on which 3 quail eggs are laid, and decorated with fried potatoes on the sides.
Salad "Pomegranate Bracelet"
For cooking you will need:
- Smoked chicken fillet (brisket) - 400 gr.
- Chicken eggs - 3 pcs.
- Beets - 250 gr.
- Potato - 200 gr.
- Carrot - 150 gr.
- Onion - 1 pc.
- Peeled walnuts - 50 gr.
- Pomegranate - 1-2 pcs.
- Mayonnaise - about 250 gr.
- Vegetable oil - 3 tbsp. spoons.
- Salt - to taste.
- Beets, carrots and potatoes are washed without peeling, boiled until tender and allowed to cool.
- Hard boil the eggs (about 10 minutes) and let them cool.
- A glass is placed upside down in the center of the selected flat dish, after which they begin to lay out in layers.
- Potatoes are peeled, rubbed on the largest grater, mixed with a part of mayonnaise and laid out on a dish around the glass in the first layer.
- Smoked chicken fillet is cut into small strips, mixed with a part of mayonnaise and laid out in a second layer.
- Onions are peeled, washed, cut into small pieces, fried until golden brown with a small amount of sunflower oil and allowed to cool.
- The cooled onion spread third layer.
- Eggs are peeled, rubbed on a coarse grater, mixed with a portion of mayonnaise and laid out in a fourth layer.
- Carrots are peeled, rubbed on a coarse grater, salted, mixed with some mayonnaise and spread over a layer of eggs.
- Walnuts are cut into small pieces, lightly fried in a dry frying pan (literally 1-2 minutes) and spread over a layer of carrots.
- The beets are cleaned, rubbed on a coarse grater, combined with the remaining mayonnaise and laid out in the seventh layer.
- The pomegranate is cleaned and the surface is sprinkled with grains.
For cooking you will need:
- Canned tuna (in own juice) - about 400 gr.
- Fresh cucumbers - 300 gr.
- Chicken eggs - 4 pcs.
- Mayonnaise - about 150 gr.
- Tomato - 1 pc.
- Parsley - a few branches.
- Hard-boiled chicken eggs for about 10 minutes, allow them to cool and separate the whites from the yolks.
- A special form is placed on the plate for. If there is no special form, you can make it yourself. To do this, you will need a clean plastic bottle, which must be cut on both sides to the size you need.
- Cucumbers are thoroughly washed, cut into small cubes and laid out in a pre-established form with the first layer.
- Egg whites are cut into small cubes.
- From canned fish bones are removed, the pulp is kneaded, combined with canned liquid. Then mixed with crushed egg whites and spread in the form of a second layer.
- Egg yolks are cut into small cubes and laid out in the final layer, after which the form is carefully removed.
- The finished salad is decorated with mayonnaise, cut into two halves of tomato and parsley leaves.
Salad "Original"
For cooking you will need:
- Boiled sausage - 500 gr.
- Crab sticks - 250 gr.
- Fresh cucumbers - 100 gr.
- Hard cheese - 200 gr.
- Chicken eggs - 4 pcs.
- Canned beans - 150 gr.
- Mayonnaise - about 150 gr.
- Parsley - a few branches.
- Hard-boiled eggs are boiled and allowed to cool.
- Cooled eggs are peeled and cut into small cubes.
- Fresh cucumbers are washed and cut into small pieces.
- Crab sticks finely chopped.
- Cut hard cheese into small pieces.
- In one bowl they mix: crab sticks, cucumbers, cheese, eggs, beans and mayonnaise.
- The sausage is cut into thin slices, each of which is put in a few spoons and wrapped in a roll. You can fasten sausage rolls with ordinary toothpicks, and decorate with a few sprigs of parsley.
For cooking you will need:
- Boiled sausage - 300 gr.
- Hard cheese - 150 gr.
- Fresh tomatoes - 200 gr.
- Fresh cucumbers - 100 gr.
- Chicken eggs - 3 pcs.
- Mayonnaise - about 100 gr.
- Parsley greens - 2 sprigs.
- Tartlets.
- Hard-boiled chicken eggs, let them cool and finely chop.
- Wash cucumbers well and cut into small cubes.
- Tomatoes are also washed, one part is left for decoration, and the second part is cut into small cubes.
- Finely chopped hard cheese.
- Boiled sausage is cut into cubes.
- Mix in a deep bowl: sausage, cheese, tomatoes, cucumbers, eggs and mayonnaise.
- The finished dish is laid out on tartlets and decorated using the remaining tomatoes and parsley.
Salad "Liver with prunes"
For cooking you will need:
- Chicken liver - 600 gr.
- Carrot - 300 gr.
- Quail eggs - 10 pcs.
- Hard cheese - 100 gr.
- Pitted prunes - 100 gr.
- Onion (medium size) - 1 pc.
- Mayonnaise - about 250 gr.
- Sunflower oil - 2 tbsp. spoons.
- Boiled beets (medium size) - 1 pc.
- Parsley - 2 branches.
- Hard cheese - 30 gr.
- Quail eggs are boiled hard-boiled (about 5 minutes), allowed to cool, peeled and rubbed on a coarse grater.
- Onions are peeled, cut into small cubes and fried until golden brown in vegetable oil.
- Carrots are thoroughly washed, rubbed on a coarse grater, added to the onion when it becomes golden, and fried until tender.
- ready mix from onions and carrots spread on a dish with the first layer, which is smeared with a part of mayonnaise.
- Boil the chicken liver until cooked, rub it on a coarse grater, mix with a part of the mayonnaise and spread it in a second layer.
- Prunes are cut into small strips, spread with the next layer and smeared with mayonnaise.
- The fourth layer is crushed quail eggs, which are also smeared with the remaining mayonnaise on top.
- Hard cheese is rubbed on a coarse grater and laid out on a dish with the last layer.
- Flowers are cut out of beets and cheese, with which they decorate. Parsley leaves are used instead of leaves.
Korean Beetroot Salad
For cooking you will need:
- Beets - 1 kg.
- Vegetable oil - 4 tbsp. spoons.
- Sugar - 1 tbsp. spoon (no slide).
- Garlic - 5 cloves.
- Ground black pepper - 0.5 tsp.
- Ground red hot pepper - 0.3 tsp.
- Coriander (ground) - 0.5 tsp.
- Vinegar - 5 tbsp. spoons.
- Salt - to taste.
- Lettuce leaves - 3 pcs.
- Beets - 1 pc.
- Beets are thoroughly washed, poured cold water and cook for 15 minutes (after boiling).
- After a quarter of an hour, the beets are removed from the fire, drained hot water and immediately fill it with cold, in which the beets are left until completely cooled.
- As soon as the beets have cooled, they are peeled and rubbed on Korean grater or cut into thin strips.
- Sugar, salt, vinegar are added to the grated beets and everything is mixed well.
- Garlic is peeled and crushed with a garlic press.
- Pour into the pan sunflower oil and very quickly, until the oil boils, add chopped garlic and all the spices to it. The finished mixture is added to the beets and everything is thoroughly mixed.
- Cooked for several (3-5) hours, put in the refrigerator to brew.
- Before serving, it is decorated with leaves. fresh lettuce and curly hearts carved from boiled beets.
Salad "O-la-la"
For cooking you will need:
- Chicken fillet - 300 gr.
- Chicken eggs (large) - 5 pcs.
- Apple - 150 gr.
- Hard cheese - 200 gr.
- Mayonnaise - about 150 gr.
- Salt - to taste.
- Parsley - 2 branches.
- Chicken fillet is boiled until tender and allowed to cool.
- Chicken eggs are boiled hard-boiled, cleaned; 2 eggs are laid aside - they will be needed for decoration, and the remaining proteins are separated from the yolks.
- A special form for salad is placed on the dish. If there is no form, use it instead plastic bottle trimmed on both sides to the desired size.
- Chicken fillet is cut into cubes and laid out in a form with the first layer.
- The yolk of three eggs is kneaded with a fork, mixed with a part of mayonnaise and laid out in a second layer in a mold.
- The apple is peeled, the core is taken out, the pulp is cut into small cubes, mixed with a part of the mayonnaise and laid out in a third layer in a mold.
- The cheese is rubbed on a coarse grater, mixed with the remaining mayonnaise and laid out in a mold on top of a layer of apples.
- The protein of three eggs is rubbed on a coarse grater or cut into small oblong strips and laid out in the last layer.
- Ready for 3-5 hours, put in the refrigerator for impregnation, after which they remove the form and decorate with the remaining eggs and parsley sprigs.
For cooking you will need:
- Ham - 500 gr.
- Bulgarian pepper - 500 gr.
- Canned corn - 100 gr.
- Canned pineapple (pieces) - 300 gr.
- Canned champignons - 200 gr.
- Olives (pitted) - 100 gr.
- Mayonnaise - about 250 gr.
- Parsley greens - 2 sprigs.
- Tartlets - for serving salad.
- The ham is cut into small cubes.
- Bulgarian pepper is thoroughly washed, cleaned of seeds and cut into pieces.
- Canned champignons are cut into thin slices.
- Olives are cut into thin slices.
- Combine all the ingredients: ham, bell pepper, corn (after draining the liquid from it), pineapple, mushrooms, olives and fill the tartlets with the resulting mixture. Decorate with mayonnaise and parsley leaves.
For cooking you will need:
- Crab sticks - 240 gr.
- Canned corn - 430 gr.
- Chicken eggs - 5 pcs.
- Canned pineapple - 200 gr.
- Hard cheese - 150 gr.
- Mayonnaise - about 100 gr.
- Salt - to taste.
- The eggs are hard boiled and allowed to cool.
- Cooled eggs are cut into small cubes.
- Pineapples are also cut into small cubes.
- Finely chop crab sticks.
- Hard cheese is cut into small cubes.
- In a bowl, combine and mix well: crab sticks, chicken eggs, pineapple, cheese, mayonnaise and canned corn from which the liquid is first drained.
- Ready, if necessary, salt and serve in a beautiful salad bowl.
Salad "Piquant"
For cooking you will need:
- Pork tongue - 500 gr.
- Fresh cucumbers - 200 gr.
- Bulgarian pepper - 400 gr.
- Chicken eggs - 3 pcs.
- Canned peas - 430 gr.
- Mayonnaise - about 250 gr.
- Fresh cucumber - 1 pc.
- Carrots - 2 pcs.
- Olives - 1 bank.
- Hard-boiled eggs, peel and cut into small pieces.
- The tongue is boiled until cooked and cut into small cubes.
- Bulgarian pepper is thoroughly washed, cleaned of seeds and also cut into small pieces.
- Cucumbers are thoroughly washed and finely chopped.
- Eggs are mixed with a part of mayonnaise and laid out on a dish in the first layer.
- The tongue is laid out on a dish with a second layer, well smeared with mayonnaise.
- Cucumbers are laid out in the third layer, which are previously combined with a part of mayonnaise.
- In a deep bowl, combine: bell pepper, peas (draining all the liquid from it) and the rest of the mayonnaise, after which the resulting mixture is laid out with the final layer.
- With the help of a special knife, flowers are cut out of carrots, they decorate the dish with them in a circle, inserting one olive into each such flower.
- The cucumber is cut into thin long strips, from which a bow is formed on the surface.
No holiday is complete without salads. These are simple and hearty dishes that do not require special culinary skills. And the originally served dishes will also decorate your table.
Salad recipes for the festive table
"Dniester"
Moldavian vitamin salad. It is based on white chicken meat, and vegetables complement it. To make this salad even healthier, prepare a natural mayonnaise sauce Houses.
You will need:
- White cabbage - 300 g;
- Chicken ham or boiled sausage- 150-170 g;
- Canned peas - 3 tbsp. l.;
- Mayonnaise - 2 tbsp. l.;
- Salt at will and taste.
Chop the cabbage with a special grater attachment or a knife, removing the top leaves in advance. Add salt and mix with your hands, pressing down a little so that the cabbage starts up the juice.
Add 2 tablespoons of green peas to cabbage.
Cut the ham into strips and mix with the rest of the ingredients.
Add mayonnaise and stir. If you don't trust shop sauce cook it yourself. To do this, beat the yolk, then add mustard, sunflower oil and lemon juice.
Alternative types of "Dniester" are prepared with boiled chicken eggs and pickled onions. And if you want more gentle version, use Chinese cabbage leaves instead of white cabbage.
"Festive"
Cheese dishes are always relevant. They go well with any side dishes, meats and vegetables, so there are many variations. cheese salad. Depending on the type of cheese, it can turn out to be tender or savory.
You will need:
Finely chop the cabbage. Choose the one that suits your taste. White cabbage or Beijing - it doesn't matter. Cut vegetables into small cubes. Add three tablespoons of sweet corn.
Now grate the cheese on a fine grater. This salad is layered, so it is served in glasses or special transparent dishes. Lay out the ingredients in layers in the following order: cabbage, corn, cucumber, tomato.
Coat each layer with mayonnaise. Sprinkle grated cheese on top and garnish with herbs.
"Inspiration"
Very soft but at the same time hearty meal. This salad is easy to make and the ingredients can be found at any grocery store.
Ingredients:
- Chicken meat - 500 g;
- Champignons - 500 g;
- Chinese cabbage - 500 g;
- 4 fresh cucumbers;
- Wheat bread;
- 2-3 cloves of garlic;
- Vegetable oil.
For salad, it is better to give preference to chicken breast. Rinse the meat and cut lengthwise into medium-sized sticks.
Fry the fillet over high heat to get a golden crust.
Mushrooms can be taken both fresh and canned. If you chose fresh champignons, then first rinse them thoroughly, cut into quarters and boil (about 8-10 minutes).
Chop chinese cabbage and cut the cucumbers into half rings. Combine all the ingredients and dress the salad with mayonnaise.
The salad is sprinkled with breadcrumbs. If you don't like store-bought crackers, make your own at home. To do this, cut wheat bread cubes and put in the oven until dry. Pour crackers into a deep bowl, add vegetable oil and 2-3 chopped garlic cloves.
Mix thoroughly and let sit for a few minutes to allow the bread to absorb the garlic flavor. Then put the salad in beautiful dish and sprinkle with breadcrumbs.
"Birch"
This salad is the most satisfying and can easily replace the main course. The original serving of "Birches" will decorate any holiday table.
You will need:
- Three medium potatoes;
- Three eggs;
- Two chicken breasts;
- Champignons - 400-420 g;
- Hard cheese -100-120 g;
- Sunflower oil (plant);
- Prunes or olives;
- Salt at discretion and taste;
- Parsley;
- Mayonnaise.
First, boil the eggs, potatoes and chicken breasts separately. fresh mushrooms rinse thoroughly and cut into thin slices, and then fry over medium heat for 12-15 minutes.
The ingredients should not be hot, so let them cool before adding the mushrooms to the salad. Cut the boiled breasts and eggs into thin strips.
Grate the potatoes into a coarse grater and place in the dish in the first layer. Lubricate it with mayonnaise and tamp.
Put it on top chicken breast, salt, grease again with mayonnaise. Lay the mushrooms and eggs in the next layers, also smearing them with sauce.
Grate the cheese on a fine grater and sprinkle evenly over the salad. For decoration, you can use both prunes and olives.
Cut the selected product into thin strips and put on the salad. These will be the "dashes" on our birch.
Finish off with sprigs of parsley, arranging them around the edges or creating a lush "crown".
"Malachite bracelet"
So original salad you can surprise the most sophisticated guest at the festive table. Kiwi, which is part of this dish, gives the salad a very unusual, piquant taste.
Ingredients:
- Chicken fillet;
- 4 chicken eggs;
- 4 kiwis;
- 1 apple;
- 1 carrot;
- 1-2 cloves of garlic;
- Lemon juice - 1 tbsp. l.;
- Mayonnaise.
Boil chicken fillet, eggs and carrots. Wait for the fillet to cool, and then cut it into small cubes. Also cut 2 kiwis into cubes.
As the name implies, the salad is laid out in the form of a bracelet, i.e. rings. To get this shape, place a glass in the middle of the dish and spread the ingredients around it.
Put the cubes in the first layer chicken fillet, and on top of kiwi. The layers are smeared with garlic mayonnaise. To make this sauce, peel a few cloves of garlic and squeeze them into mayonnaise through a garlic press.
If desired, finely chopped dill can also be added there. Brush the kiwi layer with the sauce. Separate the whites from the yolks and chop finely.
Put squirrels on top of kiwi, grease with mayonnaise. Grate boiled carrots on a coarse grater and lay out the fourth layer, spread with sauce. Peel the apple, remove the core and cut into cubes.
Put the apples in the next layer, sprinkle lemon juice and spread with mayonnaise. Yolks and the remaining two kiwis are used for decoration. Sprinkle the salad with finely chopped egg yolk.
Cut the kiwi into slices and place around the edges. Finally, carefully remove the glass.
"Yogurt"
It's no secret that most often after one evening festive feast I have to limit myself to food for weeks. High-calorie meals that harm your figure can be replaced with light and healthy salad with shrimp and yogurt.
In addition, it diversifies the usual festive dishes and pleasantly surprise your guests.
Ingredients:
- Shrimp in shell - 300 g;
- 2 cucumbers;
- 2 tomatoes;
- natural yogurt;
- Parsley dill;
- Celery, arugula;
- Salt and pepper as desired and to taste.
Boil the shrimp in salted water, cool. Remove the head and tail, then make a longitudinal cut and remove the innards.
Peel the cucumber. Cut them into half rings along with the tomatoes. Finely chop the greens and celery, tear the salad with chickens.
Combine whole shrimp with herbs and vegetables. For the dressing, chop the dill and add it to the yogurt. Lightly salt and pepper the sauce and dress the salad with it.
"Italian"
A truly exquisite salad with spaghetti and ham from Italy itself. Despite its low calorie, such a dish will satisfy your hunger for a long time.
Ingredients:
- Spaghetti - 180-200 g;
- Ham - 180-200 g;
- 1 Bulgarian pepper;
- 2 tomatoes;
- Olives - 50 g;
- Cheese - 80-90 g;
- Mayonnaise;
- Olive oil.
Boil pasta. For the desired degree of readiness, drop the spaghetti into boiling water, stir them, cover the pan with a lid and wait until the water begins to boil.
Then turn off the heat and let the spaghetti rest for 3-5 minutes. Drain the water, add salt and olive oil to keep the pasta from sticking together.
Peel the cucumber, cut it with a tomato and chicken or pork ham into thin strips. Then grate the cheese on a coarse grater, and cut the olives into rings.
Mix all the ingredients and dress the salad with mayonnaise. Finish the decoration with parsley, dill and half rings of olives.
Ideas for decorating salads on the festive table
On the festive table, not only the taste of the dish matters, but also its appearance. Any salad can be made beautiful and original with the help of greens, colorful vegetables etc.
Decorate beautifully and tastefully! Bon Appetit!
