Salad "Winter": recipes. Winter salad - a classic recipe, with sausage and cucumbers

Ingredients

• 400 g Potatoes (two large potatoes);
• 150 g Boiled chicken breast;
• 200 g Boiled sausage;
• 130 g Fresh cucumber (Salted cucumber);
• 200 g Carrots (one large carrot);
• 150 g Canned green pea;
• 4 pcs Egg;
• 20 g Onion (one small onion);
• 100 g Sour cream (to taste);
• 100 g mayonnaise (to taste).

The recipe is for 10-12 servings.

Cooking time 40-60 minutes.

Lettuce weight 1580 grams.

Explanation

We offer an improved recipe for the "Winter" salad or, as it is also called, the Olivier salad (in honor of the chef Lucien Olivier). The recipe of Olivier himself, they say, has not been repeated by anyone yet. In its composition original salad included hazel grouse, and a special mayonnaise based on Provence oils, which is not easy to get in an ordinary store. But boiled vegetables, eggs and the meat component of the salad are available to everyone. These are the main ingredients for the traditional "Winter", more often New Year's salad.

We improve the salad by adding two meat components to it: boiled sausage(best of all "Doctor's" with a pleasant milky taste) and boiled chicken breast.

This salad is prepared very simply, it is only important not to forget about any ingredient. Boil everything that can be boiled and cut into cubes. Just do not touch the green peas, let them be round.

The beauty of the salad is that the salted (pickled) cucumber can be easily replaced with a fresh one.

Cooking

1. Cook potatoes, carrots and eggs until tender. We do not peel potatoes and carrots, rinse well with water before cooking.

Carrots will cook quickly (depending on the size of 7-10 minutes).

Hard boiled eggs will be ready in 10 minutes from the moment the water boils.

And the potatoes need to be given time to cook (30 minutes at least).

While the vegetables and eggs are cooking, prepare the other ingredients.

2. Cut the boiled sausage into squares, put it in a salad bowl.

3. We clean the onion, finely chop the onion, put it in a salad bowl.

4. Put green peas in a salad bowl.

5. Peel cucumbers (fresh or salted), cut into squares and put in a salad bowl.

6. The readiness of vegetables can be checked with a knife, if it easily enters, then the vegetables are cooked. Pour the pot cold water(we cool the products - we stop the cooking process).

We check the carrots for readiness, it should become soft (we take it out earlier so that it does not get digested along with the potatoes). Peel, cut into squares, put in a salad bowl.

7. Cook the chicken breast fillet. Add some salt to the water for taste. You can cut the fillet into pieces, so it will cook faster (no more than 10 minutes).

8. While the chicken breast is cooking, prepare the potatoes. The potatoes have had time to cool, peel them, cut them into squares and put them in a salad bowl.

9. Chicken breast ready, cool it down. Cut into squares or just finely cut, put in a salad bowl.

10. The eggs have cooled, we clean them and cut them into squares. It is most convenient to cut the egg, holding it in the palm of your hand (first along, turn over, cut again along, then across). Put in a salad bowl.

11. Dress the salad with mayonnaise and sour cream (you can only mayonnaise or only sour cream). Stir gently and thoroughly, adding a little sauce. The salad should not be oversaturated with mayonnaise (sour cream) and should not be dry.

It is better not to salt the salad, it is already seasoned with mayonnaise and, in addition, each guest can handle it himself if necessary.

12. The salad is ready. Its weight was almost 1600 g. The salad turned out to be very tasty. It is not necessary to insist in the refrigerator, decorate with herbs and serve.

Enjoy your meal!

Text: Elena Loginova

4.83 4.8 out of 5 (24 votes)

Not a single important holiday in our country is complete without salads, one of which is Winter. The classic recipe for a winter salad is the well-known Olivier, also in the common people he is called Meat or Moscow. Why then call him "Winter"? And everything is simple, the fact is that it is prepared mainly in winter from products that are available in the cold season, and in some countries this dish is generally forbidden to cook in the summer.

This is the most common recipe for cooking. Its highlight lies in the fact that it is cooked with boiled sausage, and not boiled meat. Agree, this greatly simplifies the cooking process and saves time. Especially when you consider the fact that the recipe for a classic winter salad with sausage is quite laborious.

Ingredients:

• 6 potatoes (medium);
• 4 carrots;
• 2 onions;
• 6 eggs;
• 500 gr. boiled sausages (can be doctor's without bacon);
• 4-5 pickled cucumbers (sour);
• 1 can of canned green peas (420 gr.);
• 1 pack of mayonnaise (200-280 gr.).

Step by step cooking method:

1. First, let's prepare the products that need heat treatment. Boil potatoes and carrots in an unpeeled form before slicing in different waters. Put the prepared vegetables on a plate, let cool.
2. Hard boil the eggs, then immerse them in cold water to cool.
3. Now let's get to cutting. Peel potatoes and carrots, cut into medium cubes, pour into a bowl.
4. We clean the cold eggs, also cut them into cubes, pour them into the vegetables.
5. We cut the cucumbers a little smaller than the rest of the products, pour them into a colander. It is necessary to drain the brine so that the salad does not turn out too wet. When they drain, we send it to a common bowl for the workpiece.
6. We clean from the husk, rinse with water, finely chop the onion.
7. At the end, cut into cubes and pour sausage into a bowl.
8. Open a jar of peas, drain the brine, pour into the salad. We mix everything well.
9. Refueling Winter salad mayonnaise, stir, cover, so as not to "wind", let stand for about an hour to infuse.

The finished salad is put on a beautiful plate, served to the table, garnished with herbs.

With meat and fresh cucumbers

The main difference between a salad with meat and a classic salad with sausage is satiety. Boiled meat in itself is quite a satisfying meal, and in combination with potatoes, cucumbers and other products it becomes even more satisfying. fresh cucumbers do light dish fresh in taste.

Ingredients:

• 400 gr. meat;
• 2 fresh cucumber;
• 5 potatoes;
• 3-4 eggs;
• 1 head of onion;
• 1 can of green peas;
• 140 gr. mayonnaise;
• salt, black pepper to taste;
• greenery for decoration.

Cooking method:

1. First we prepare the meat. For a salad, the pulp of beef / veal, lamb or lean pork will do. Wash the meat thoroughly, boil until tender. Cooking time depends on the selected meat.
2. Eggs, my potatoes, we cook traditionally in different waters.
3. Ready, chilled meat cut into medium cubes.
4. We clean the eggs, remove the skin from the potato, cut into approximately the same cubes as the meat, if desired, it can be a little larger.
5. My cucumber, if it is not bitter, cut into cubes along with the peel.
6. Chop the peeled onion into cubes.
7. Pour all prepared products into a bowl in which it will be convenient to mix. Salt, pepper to taste, season with mayonnaise.
8. We send the finished salad to the refrigerator for half an hour, brew.

Delicious winter salad with fish

Another version of the winter salad, but now without meat at all, with fish. This is a real delicacy, it is prepared from perch, sturgeon or stellate sturgeon. If you cannot afford such luxurious fish, you can replace it with any fish without stones and a strong fishy aroma.

Ingredients:

• 500 gr. raw fish fillet;
• 4 potatoes;
• 1 tomato (large);
• 2 fresh cucumbers;
• 1 carrot;
• 1 can of peas (or red beans);
• 90 gr. cauliflower;
• 160 gr. mayonnaise;
• salt, ground pepper to taste.

Cooking method:

1. We clean the carcass of fish, cook, cut into cubes.
2. Boil carrots, potatoes, cauliflower in peel in different waters. Ready vegetables are cooled, peeled, chopped into medium cubes. We simply disassemble the cabbage into small inflorescences.
3. Canned peas / beans open, drain the brine, mix with previously chopped products.
4. Salt, pepper, season with mayonnaise, mix well.

Delicious cucumber salad recipes Winter King

Not bad winter snack- winter salad "King of cucumbers". There are several ways to prepare it, but in each case, the cucumbers are very tasty and crispy. And the spices, herbs and spices added to taste complement the appetizer with a pleasant aroma. In addition to serving, this blank can be used as the basis for a pickle or vinaigrette.

Without sterilization

This is the simplest and most fast way blanks, since it is not necessary to sterilize jars and lids.

Ingredients:

• 5 kg of young cucumbers;
• 1.5 kg onion;
• 3 art. l. salt;
• 5 st. l. Sahara;
• 3-5 peas of bitter and allspice;
• 150 ml of vinegar (apple);
• 1-2 sprigs of mint;
• fresh dill in any amount.

Cooking method:

1. Wash the cucumbers well, cut off the noses and buttocks, cut into circles.
2. We clean the onion from the husk, cut into thin rings.
3. In a deep bowl, mix the vegetables, leave to stand for 40 minutes. This is necessary in order for the cucumbers to release juice.
4. In a separate bowl, pour salt with sugar, add vinegar.
5. My greens, finely chop.
6. Pour into a saucepan vegetable preparation, fill vinegar marinade, add peppers. We mix everything, put on fire.
7. Bring the salad to a boil, stirring occasionally, put the mint. Cook literally 2-3 minutes.
8. We lay out the finished salad in pre-washed and dried jars, immediately roll up the lids. Before storing in the cold, leave the workpiece to cool in a room under a blanket.

Winter king without vinegar with citric acid

This salad is convenient because overripe cucumbers are quite suitable for its preparation.

Ingredients:

• 3 kg of cucumbers;
• 7 peas of black and allspice;
• 90 gr. Sahara;
• 25 gr. salt;
• 10 gr. citric acid;
• 1 liter of water.

Cooking method:

1. If you took overripe cucumbers, we first peel them, remove the seeds, young cucumbers do not need to be peeled. Cut the prepared vegetables into half rings.
2. In a small saucepan, combine water, salt, sugar, pepper, bring to a boil.
3. We remove the brine from the fire, pour cucumbers into it, cover with a wooden ring or a flat plate, press down with oppression. We leave for 35 min.
4. While the blank is infused, the jars for seaming are thoroughly washed, sterilized together with the lids.
5. We lay out the finished pickled cucumbers in jars without brine.
6. We put the brine on the fire, bring it to a boil again, fill it with cucumbers.
7. Before rolling up the jars with lids, pour a pinch of citric acid into each.

Winter King with Vinegar and Onion

This recipe can be called a classic, nothing extra is added to it, only traditional herbs and spices.

Ingredients:

• 10 kg of cucumbers;
• 2 kg of onions;
• 4 bunches of dill;
• 10 st. l. Sahara;
• 4 tbsp. l. salt;
• 1 tsp peppercorns and mustard seeds;
• 200 ml 9% vinegar.

Cooking method:

1. Wash cucumbers in cold water, cut into slices.
2. We clean the onion, wash it, chop it in half rings.
3. Mix onions with cucumbers, salt, sugar. Let stand 30 min. Cucumbers should release a lot of juice.
4. Add finely chopped dill, vinegar and pepper with mustard to a container with vegetables. We mix.
5. We put the pan with the workpiece on the stove, turn on the medium heat. Bring to a boil, stirring constantly. When the cucumbers begin to change in color, turn off the fire, otherwise they will not turn out crispy.
6. Ready hot salad We lay out in clean, dry jars, roll up the lids. Let cool under a blanket, put away for storage.

Winter salads are especially popular in Russia and the CIS countries. Almost no significant holiday is complete without that same Olivier. The name "Olivier" comes from the name of the French chef who invented it.

It happened in the early 60s of the last century, when Lucien Olivier worked in the famous Hermitage restaurant in Moscow. This salad marked the beginning of those familiar winter salads that are so loved and become popular holiday dishes.

Only the name remains of the classic Olivier. “Meat”, “Capital or Moscow”, “Winter Salad with Sausage”, or “Winter with Mushrooms” - all of them are often still called “Olivier”, adding the main highlighted part. For example, Olivier with sausage.

"Winter" salads are called because they are quite satisfying and are prepared from products available in winter. AT catering winter salads are completely prohibited for production in summer time of the year.

Although this is perhaps a relic of the past.

According to the standard, such a salad cannot be stored for more than an hour, while it can be kept in the refrigerator for more than a day. This is due to the fact that modern products, and in particular mayonnaise, have some preservatives and are no longer so perishable.

Previously, mayonnaise was made by hand, its shelf life did not exceed a few hours.

Several classic recipes

Winter salad with sausage

Ingredients	Quantity
potatoes -	3 medium
carrots -	2 medium
eggs -	2-3 pcs.
boiled sausage -	250 g
pickled cucumbers -	150 g
green peas -	1 jar
mayonnaise -	140 g
salt and spices -	taste
green onion -	for decoration
Time for preparing: 120 minutes	Calories per 100 grams: 268 kcal

This is the most common winter salad recipe. Its main feature is the use of sausage instead of the meat component of the dish. This simplifies and speeds up the cooking process. In addition, the sausage is easier to cut neatly. This salad is perfect when cooking time is limited.

Potatoes and carrots are boiled in their skins until tender. Cut into cubes.

Eggs are hard-boiled and cooled in cold water. Eggs also cut into cubes.

Pickled cucumbers and sausage are cut into small cubes (0.8-1 cm).

Peas, spices are added, the salad is dressed with mayonnaise and mixed thoroughly.

In the finished salad you need to add finely chopped green onion. After that, the dish is infused in the refrigerator for 20 minutes. This recipe makes 6 medium servings.

Winter salad with meat and fresh cucumbers

Hearty and tasty salad is a great table decoration. A dish without sausage with meat and fresh cucumbers has a pleasant fresh taste.

Ingredients:

• 300 gr. the pulp of young beef or any other raw meat;
• 3 potatoes (360 gr.);
• 2-3 eggs (depending on the category);
• 2 fresh cucumbers (250 gr.);
• 1 jar of canned green peas;
• 1 pack of mayonnaise (140 gr.)
• Salt;
• Black pepper;
• Greens are fresh.

First of all, the meat is cooked. You need to cook, depending on the type of meat and the age of the animal, for at least an hour, removing the foam, until tender.

Vegetables are boiled in their skins. Eggs are also boiled. Cucumbers are washed but not peeled. All ingredients are cut into even small cubes (0.8-1 cm).

The meat is cut a little smaller: first into even layers across the fibers, and then into cubes. For cutting meat, only a sharp, comfortable knife is used to obtain the highest quality result. When slicing with a dull knife, the meat turns into porridge, especially when using beef or lamb.

Spices, fresh finely chopped greens are added to the prepared salad, and then the mayonnaise is thoroughly mixed and put in the refrigerator for 20 minutes. The recipe is given for 6 medium servings.

Winter delicacy fish salad

Another representative of classic winter salads is fish delicacy. This salad is real. banquet snack, as it is prepared according to the classic recipe from the pulp of sturgeon, stellate sturgeon or sea ​​bass. At home, you can use any fish without small bones and pungent odour.

Ingredients:

• 300 gr. fish fillet;
• 2 small potatoes (210 gr.);
• 1 large tomato (120 gr.);
• 2 fresh cucumbers (150 gr.);
• 1 medium carrot (80 gr.);
• 1 jar of peas or red beans;
• 70 gr. cauliflower;
• Salt;
• Black pepper;
• 1 pack of mayonnaise (140 gr.).

The fish is boiled until cooked and cut into thin slices.

Cauliflower, as well as carrots and potatoes, are boiled until tender in their skins. Fresh and boiled vegetables are cut into small slices, cauliflower disassembled into small inflorescences.

The finished salad is decorated with parsley or basil leaves. The recipe is for 6 servings.

, read and try to repeat this old unique recipe, which amazed gourmets around the world.

Winter salads are most often prepared for the holidays, as they are considered quite laborious and long. To make your favorite salads a success, you can resort to a few simple tricks.

Meat can be replaced with ham, of course, the taste of the salad will change a little, but for fast option this is the best solution.

Boiled vegetables keep for several days (up to 4 days in an airtight food container), so you can cook them ahead of time. It will not take more than 5-7 minutes to cut 2-3 servings of salad from ready-made vegetables.

If a boiled vegetables no, they can be cooked in microwave oven in 2 minutes. It is necessary to wash 1-2 potatoes, without drying, put in plastic bag and send for 2 minutes in the microwave.

Then check with a fork if the potatoes are not ready to put for a while. The main thing is not to overdo it, potatoes can dry out in the microwave, the same can be done with carrots or any other vegetables.

You need to cook all the vegetables in turn and several pieces. If you keep the salad undressed, then its shelf life can be extended by another 1 day.

See unusual recipe Waldorf salad. Delicious, fast and easy!

Enjoy your meal!

It's amazing what abundance these days variety of dishes! The menu of restaurants of any level includes salads from fish, chicken, beef, mushrooms, as well as "Winter" salad, the recipe is classic and unchanged. Often, unusual ingredients are added to it, which add spice to the dish. But him classic recipe has not changed for several decades.

"Winter salad

Before preparing a winter salad, the recipe involuntarily wants to be compared with the Olivier recipe. If you look at the origin of these dishes, then both of them came to our tables from Soviet Union, and their progenitor was the author's salad "Olivier". But since it included expensive products, our compatriots replaced them with more affordable ones in order to save money. Variant with doctor's sausage- this is a classic winter salad recipe.

Let's compare the composition of salads "Winter" and "Olivier". Winter Salad Ingredients:

• classic boiled potatoes;
• green pea;
• boiled eggs;
• pickles;
• doctor's sausage;
• for dressing - mayonnaise.

For "Olivier" you need more apples, which make the dish softer in taste.

Cooking Ingredients

Classic winter salad will require the presence of onions and boiled carrots. There is also an option to replace boiled sausage with boiled chicken or beef - this is a winter salad with meat. Pickled cucumbers can be replaced with barrel ones. Diverse fresh herbs will make the dish more vitamin. For greater benefit, vegetables are best steamed.

In this regard, the dish is more democratic, and its preparation allows the hostess to “turn on” her imagination. The salad turns out very tasty and at the same time satisfying. He rightfully deserves the status self-dish. But on the table, potato dishes go well with it, as well as baked duck with apples and other lighter vegetable snacks.

Classic winter salad recipe:

The following ingredients are needed for the sauce:

• mustard - 1-2 tbsp. l.;
• natural yogurt - 4 tbsp. l.;
• lemon juice - 1.5 tbsp. l.;
• garlic - 3 cloves.

First, thoroughly wash the vegetables and boil them in their skins. It is very important at the same time to ensure that the vegetables are not digested. After boiling water, cook them for 20-25 minutes over medium heat. Cool down to room temperature and peel off the skin. Then we clean the bulb. Onions should not be too much.

After the onion is chopped, put it in a separate container and pour boiling water over it. After a few minutes, the water should be drained. This method allows you to rid the onion of excessive bitterness. Simultaneously with vegetables, you need to boil the eggs, and then cool them with cold running water and peel them. The preparation of the ingredients is over, now let's start cutting.

It would seem that there is nothing easier: plan, mix all the ingredients thoroughly, add mayonnaise - and you're done. But the classic recipe implies that you need to cut all the ingredients into cubes. Be sure to observe the size: it should vary from 0.5 cm to 1 cm. If you do everything correctly, the taste will be more harmonious, and the components of the salad will be better combined with each other. Simply put, the smaller we cut, the tastier it will be.

Let's start with the solids. Cut the onion first small cubes and transfer to a prepared container. Then - the turn of cucumbers. They need to be cut so that their size is approximately equal to the size of green peas. Then you should peel the sausage from the shell and cut it into small cubes. We send the chopped sausage into a bowl and proceed to the carrots, and then to the potatoes.

Add them to the rest of the ingredients. Salt and pepper to taste. Next come the eggs. We do the same procedure with them. At the end, add green peas, but not all. A small part of the peas should be left for decoration. We mix everything thoroughly.

In our case, we need to prepare a gas station. To do this, add 1 tbsp to yogurt. l. mustard and mix thoroughly, then add the garlic and lemon juice. Salt and pepper. It is better to season the salad with sauce immediately before use, already in a plate, in order to eat it at a time. Otherwise, refueled, it can quickly deteriorate. And the rest of the undressed salad should be put in the refrigerator. There it will remain without problems for a couple of days, without losing its palatability. For those who are on a diet, there is a variant of "Winter" without potatoes and mayonnaise.

For feeding, we use a forming ring. We put it on a plate and fill it with salad, slightly tamping. From above, it is recommended to decorate the dish with various figures from the vegetables that make up its composition, the remaining green peas and finely chopped greens - this will give it a more appetizing look. The way the salad is served also looks original when all the ingredients are laid out in order in layers.. But in any case, all products must be of high quality and fresh. Then you can enjoy the taste familiar from childhood without harm to health.

Attention, only TODAY!

A winter salad should consist of foods that quickly give a feeling of fullness, but at the same time do not put a lot of stress on the body. digestive system. This is necessary in order to ensure the normal functioning of the whole organism. In addition, winter is rich in holidays, and a good hostess always wants to please her guests with something unusual, tasty and easy to prepare. Therefore, the most the best option there will still be a salad.

On cold frosty days, you don’t want a fresh cucumber or crispy lettuce at all. Therefore, winter salads are more dense, satisfying, and can be warm. Today, getting any product, regardless of the season, is not a problem, but the most delicious salads obtained from winter fruits and vegetables. They are appropriate fruits, vegetables, citrus fruits, meat. Nuts and seeds add an unusual texture. You can safely supplement the salad with seafood in any form - smoked, pickled, salted.

In winter salads, experiments with dressings are allowed. Replacing the usual sauce with something extraordinary, you can get a completely new dish with an incredible taste.

Walnut oil, avocado oil will help to complement the taste of some products. You can add the so-called "warm" spices - cinnamon, cardamom, orange zest, ginger.

How to cook a winter salad - 15 varieties

"Olivier" is the most-most winter salad. And, probably, for many, these two words exist inseparably.

Ingredients:

• cucumbers (can be salted or fresh) - 4 pcs.;
• onion - bulb - 2 pcs.;
• chicken fillet(boiled) - 3 pcs.;
• potatoes (boiled in uniform) - 4 pcs.;
• 9 boiled eggs) - 6 pcs.;
• boiled meat or ham - 100 g;
• canned green peas - 1 can;
• mayonnaise - 1 can;
• greens.

Cooking:

Peel potatoes and eggs, cut into small cubes. Do the same with onions, cucumbers, chicken ham.

Put the prepared ingredients in a salad bowl, season with mayonnaise and decorate at your discretion.

Chicken fillet will be more tender if it is cut not across, but along the fibers. You can also add to the salad sour apples, cut into the same cubes as the rest of the ingredients.

Eggs, potatoes and cheese are healthy and hearty foods, which are just right to combine in one dish for the cold season.

Ingredients:

• potatoes (boiled) - 2 pcs.;
• eggs (boiled) - 2 pcs.;
• cherry tomatoes - 10-12 pcs.;
• sweet pepper - 1 pc.;
• onion (pickled) - 80-100 g;
• pitted olives - 10 pcs.;
• Parmesan cheese - 1-2 tablespoons;
• juice of half a lemon;
• vegetable oil - 2-3 tablespoons;
• celery stalk - 1 pc.;
• herbs, salt.

Cooking:

Cut olives and tomatoes in half. Pepper cut into pieces.

Cut the potatoes into cubes, add olives, peppers, finely chopped celery, pickled onions, coarsely chopped eggs, tomatoes, sprinkle with parmesan.

Dress the salad with oil and lemon juice, garnish with herbs.

Chicken fillet gives this dish the necessary lightness, potatoes and eggs - satiety. The presence of pickled cucumber makes its taste exquisite.

Ingredients:

• chicken fillet (boiled) - 250 g;
• green peas - 40 g;
• pickled cucumbers - 40 g;
• potatoes - 1 pc.4
• mayonnaise - 80 g;
• crab meat - 30 g;
• egg (boiled) - 1 pc.;
• salt, herbs.

Cooking:

Grind cucumbers, potatoes, fillet, giving the shape of small cubes. Mix the ingredients, add peas, mayonnaise, salt and pepper.

Put the salad on a plate, grate the egg on top, lay out the crab meat. Decorate with greenery.

For decades, none New Year's table can not do without the traditional "Olivier", which, by the way, was distorted beyond recognition. This simple recipe help out the hostess on the eve of the New Year.

Ingredients:

• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• pickled cucumber - 3 pcs.;
• canned peas- 1 b.;
• eggs - 2 pcs.;
• chicken fillet - 2 pcs.;
• mayonnaise;
• salt, pepper - to taste.

Cooking:

Boil vegetables, peel and cut into cubes. Grind boiled eggs and fillets in the same way. Cucumber also cut into small cubes.

Mix all products, add peas, corn, mix. Dress the salad with mayonnaise, salt and pepper.

Peaches and smoked chicken - unusual, tasty and bright. This salad must be cooked, because it can be served for dinner or put on the festive table.

Ingredients:

• salad mix - 80 g;
• peach - 4 pcs.;
• apple - 1 pc.;
• chicken smoked breast- 120 g;
• olive oil - 4 tbsp. l.;
• grape vinegar - 1 tbsp. l.;
• salt and pepper - to taste.

Cooking:

Cut chicken breast into thin slices. Peel and cut the apple into slices, cut the peach into slices as well.

Put the salad on a plate, then apples, peach and chicken breast.

In a separate bowl, combine vinegar, olive oil, salt and stir well.

Drizzle dressing over salad, season with salt and pepper.

This dish is sure to become a favorite in every family. It includes quite simple products, which on the eve of the holidays (or after them) must be in every refrigerator.

Ingredients:

• crab sticks - 250 g;
• canned corn- 1 b.;
• boiled rice- 1—d;
• boiled eggs - 4 pcs.;
• cucumber - 1 pc.;
• onion - 1 pc;
• mayonnaise;
• greens.

Cooking:

Cut all products.

Put chopped food, onion, cucumber, greens in a salad bowl.

Fill with mayonnaise. Lay out on a serving plate, garnish.

This dish is both tasty, satisfying, but also light. For home dinner salad with wild rice and mushrooms are the best option.

Ingredients:

• wild rice - 0.25 st.;
• onion -1 pc.;
• carrots - 1 pc.;
• sliced ​​champignons - 0.75 st.;
• large tomato - 1 pc.;
• olive oil - 2 tbsp. l.;
• clove of garlic;
• ground black pepper.

Cooking:

Prepare wild according to package directions.

On the olive oil fry grated carrots and chopped onions. Add chopped tomato and garlic. Salt and cook for a few more minutes.

Put the vegetables in a salad bowl, add mushrooms, rice to them. Mix and decorate the salad.

The recipe will be interesting for those who want to try something not quite traditional. There are beans, mushrooms, which makes the dish nutritious and tasty.

Ingredients:

• beans (canned) - 400 g;
• mushrooms - 500 g;
• canned corn - 1 b.;
• pickled cucumbers - 4 pcs.4
• onion - 1 pc.;
• olive oil - 2 tbsp;
• herbs and salt.

Cooking:

Finely chop the cucumbers, put in a salad bowl.

Add beans and corn to cucumbers, finely chopped and pickled onions. Cut greens.

Mushrooms cut and fry, when cool - add to the salad.

Salt the dish, season with oil and mix.

Have a small piece of meat for a big company? No problem. Because this simple recipe Asian salad will allow them to feed a tasty and nutritious meal.

Ingredients:

• baked pork - 300 g;
• Chinese cabbage- 0.5 head;
• celery - 4 pcs.;
• cucumber - 1 pc.;
• green onions - 1 pc.;
• sugar - 1 tbsp;
• lemon - 1 piece 4
• vinegar - 1 tbsp;
• hot red pepper;
• cilantro;
• Sesame oil, soy sauce- 1 tbsp.

Cooking:

Vinegar, sugar, lemon juice and 1 tbsp. heat water, remove from heat, add chopped hot peppers and cilantro. Grind it all with a blender, add sesame oil, soy sauce and lemon zest. The gas station is ready.

Cut the meat into thin pieces, mix with a small amount dressing and leave to marinate for 30 minutes.

Cabbage - chop, cucumber and celery - cut.

Place all ingredients in a bowl, season with dressing and place on a serving dish.

Crab sticks in some salads do not differ in brightness of taste, but not in this recipe. Here the taste is emphasized by sweet and sour orange. And he prepares quickly.

Ingredients:

• crab sticks - 200 g;
• eggs (boiled) - 5 pcs.;
• orange - 1 pc.;
• corn - 1 b.;
• garlic - 1 clove;
• mayonnaise.

Cooking:

Cut crab sticks and pour into a salad bowl.

Cut eggs.

Add corn to salad.

Peel the orange and divide into slices, removing the film from each, finely chop. Send to salad bowl.

Add crushed garlic.

Dress the salad with mayonnaise, decorate at your discretion.

Salads from boiled and baked vegetables have become the norm and are quite familiar. But fried vegetables are new. This salad is distinguished not only by the method of preparation, but also by its exquisite taste.

Ingredients:

• sweet pepper - 4 pcs.;
• tomato - 6 pcs.;
• lemon - 1 pc.;
• garlic - 4 cloves;
• cilantro;
• zira seeds - 1 tsp.4
• olive oil - 1 tbsp;
• salt pepper.

Cooking:

Pass the garlic through a press, add cumin, salt to it, mix well and salt.

Cut the tomatoes and peppers, and sprinkle the cut points with the prepared mixture.

Fry the peppers in a pan, and then the tomatoes.

Peel the zest from the lemon and squeeze out the juice.

Pour the lemon juice into the pan and pour the remaining garlic paste. Warm up in a pan for a couple of minutes.

Mix the vegetables, pour over the sauce and let it brew for 2 hours.

Warm salads acquire a special taste in the cold season, because you really want to warm up and have a tasty meal.

Ingredients:

• arugula - 300 g;
• cherry tomatoes - 300 g;
• shrimp - 1 kg;
• Parmesan cheese - 200 g;
• olive oil;
• soy sauce;
• balsamic vinegar;
• honey, mustard, salt, pepper.

Cooking:

Peel the shrimp and marinate in olive oil, salt and pepper. Send for 5 minutes in the oven.

Grate the parmesan and cut the cherry tomatoes in half.

Dressing: Balsamic vinegar, olive oil, mustard, honey and mustard are mixed together.

Put a handful of lettuce on the bottom of the plate, pour over dressing, put shrimp and cherry tomatoes, sprinkle with cheese.

This salad consists of only a few products, but its taste is sure to be remembered. Oily avocado, basturma and olive oil create a bright taste.

Ingredients:

• avocado - 1 pc.;
• basturma - 50 -;
• olive oil - 2 tbsp;
• adjika or pesto sauce;
• lime and greens.

Cooking:

Remove the shell from the basturma. Peel and cut the avocado into 4 pieces, cut the lime in half.

Roast the avocado.

Mix adjika with olive oil and avocado.

Put avocado, finely chopped basturma on a plate, garnish with lime and herbs.

A gluttonous salad is the best for those cases when you need to feed hungry guests. Delicious and hearty salad sure to please everyone who tries it.

Ingredients:

• meat - 700 g;
• carrots - 400 g;
• onion - 300 g;
• green peas - 1 b.;
• crackers - 1 p.;
• cucumber - 2 pcs.;
• mayonnaise.

Cooking:

Boil the meat with your favorite spices.

For this salad, you can use your favorite meat - pork, beef, poultry, lamb.

Grate the carrots, chop the onion and fry in a pan in vegetable oil.

Cut the meat and cucumber into pieces.

Put meat, carrots with onions, cucumbers, peas, crackers in a salad bowl and season with mayonnaise.

warm name and warm salad- that's what will really please on a festive or everyday table.

Ingredients:

• quail eggs - 20 pcs.;
• cheese - 50 g;
• orange - 1 pc.;
• garlic - 2 cloves;
• olive oil - 6 tablespoons;
• corn oil - 2 tablespoons;
• baguette;
• lettuce leaves.

Cooking:

Boil the eggs, break the baguette into pieces, cool the cheese.

Crush the garlic and fry in olive oil, then remove the garlic and fry the baguette.

Dressing: remove the zest from an orange, mix with a chip, mustard, salt, pepper and corn oil. Whisk.

Put a slide of torn lettuce leaves on a plate, around - half of the eggs and pieces of baguette. Get the cheese and crumble it on the salad, pour over the dressing. Serve immediately.