Salads, in essence, are light dishes both in preparation and for the stomach, however, even among them there are recipes that require a lot of skill and take a lot of time for the preliminary preparation of products.
We’ll try to choose snacks that do not require either delicatessen products or sophisticated kitchen appliances, and the cooking process will take half an hour on the strength.
Delicious salads in a hurry - the general principles of preparation
• From the simplest and at the same time affordable products, you can literally "on the fly" prepare very tasty and completely different salads, and you don’t need to have special skills and rich culinary experience.
• It is enough to arm yourself with the simplest kitchen tools - a cutting board, knife or grater, a container in which you will mix the salad, or lay it out in layers.
• To prepare some salads according to the recipes described below, you may additionally need a small saucepan in which chicken meat and eggs will be boiled. A small thick-walled or non-stick coated frying pan - for frying carrots and a colander - for drying individual ingredients from the marinade.
• In most cases, products are taken ready-made. But if you want to cook meat salad - choose chicken fillet, it will take no more than 20 minutes to boil it, and at this time it will be possible to prepare the remaining components of the salad.
• The recipes for the simplest and most original tasty salads were picked up in a hurry; it will take from fifteen minutes to half an hour to cook them. Nevertheless, such salads will adequately complement the menu of any festive and everyday table.
Delicious puff pastry salad with mushrooms and smoked chicken
Ingredients:
• juicy smoked chicken breast - 200 gr.;
• 150 gr. champignons (pickled);
• one processed cheese;
• a small packet of salted peanuts;
• purchased crackers with spices - a small packet;
• 120 grams of mayonnaise, 65%.
Cooking method:
1. Cut the smoked chicken breast into thin, small pieces. Spread the slices of meat evenly on the bottom of the flat plate.
2. From a jar with pickled champignons, strain the marinade well and put the mushrooms on top of the chicken, be sure to cut large ones.
3. Pour champignons abundantly with mayonnaise, chicken and mushrooms should be soaked well.
4. On top, rub the cheese on a coarse grater, you can simply crumble it into small pieces and evenly spread it over the mayonnaise layer.
5. Sprinkle the cheese layer with smaller cracked crumbs. Sprinkle the lettuce on top with chopped peanuts. Roasted peanuts are best crushed in a mortar, for lack of it, just chop the nuts with a knife.
Tasty Crab Sticks Salad with Canned Beans
Ingredients:
• 450 gr. canned beans (red);
• 250 gr. fresh ripe tomatoes;
• crab semi-finished products - rolls or sticks, 250 gr .;
• one peppercorn sweet bell pepper (red);
• 100 gr. semi-hard cheese;
• a small clove of garlic;
• 65% mayonnaise - to taste.
Cooking method:
1. Cut the semi-finished products lengthwise into equal halves, and then cut each of them into small slices obliquely.
2. For bell pepper, cut the stem. Cut lengthwise into two parts, select the seeds and rinse with running water. Dry the pepper with a towel, cut into strips, and transfer to a salad bowl to chopped crab sticks.
3. Thoroughly squeeze out all the liquid from the jar of beans and put the beans in a salad.
4. Here also rub coarsely cheese.
5. Add finely diced tomatoes, crushed garlic. Take a sample, add salt and season with mayonnaise. Gently mix all the ingredients and serve.
The original delicious salad in a whip from canned corn, eggs and prunes - "Corncob"
Ingredients:
• 150 gr. "Kostroma", hard cheese;
• chicken eggs - 4 pcs.;
• sweet canned corn - one can;
• 150 gr. soft pitted prunes;
• garlic - 3 medium sized slices;
• 72% mayonnaise;
• feathers of green onions.
Cooking method:
1. Wash the eggs, dip in a saucepan with cold water and cook, adding a spoonful of salt. When the water in the pan begins to boil, reduce the heat and simmer for ten minutes under intense boil. Remove the pan from the heat and cool the eggs by placing them in a large volume of cold water.
2. Peel the shells from the chilled eggs, rinse again, washing off the small fragments of the shell, dry and cut the eggs into small slices.
3. Cut washed and dried prunes into small, random pieces. If you could not buy soft prunes, soak the hard berries for 10 minutes. in hot water, then rinse and dry thoroughly, putting the prunes in a colander.
4. In a deep bowl, combine eggs with prunes, add coarsely grated cheese and two-thirds of canned corn (the remaining one will decorate the dish on top).
5. Squeeze out all the garlic here, add the mayonnaise to your liking and mix well.
6. Put the contents of the bowl on a narrow herring and form a corncob with your hands. Garnish it with corn kernels, gently laying them on the surface.
7. Cut green onion feathers on one side and unfold. So that they do not curl, lubricate the inside of them with mayonnaise and lay on the edge of the "ears", imitating the leaves.
Delicious Korean style carrot salad with smoked chicken
Ingredients:
• carrot "in Korean" - a full glass;
• fresh cucumbers - 2 pcs., Medium size;
• smoked chicken (breast) - 250 gr.;
• five hard boiled eggs;
• 120 gr. hard cheese;
• sparse mayonnaise for a layer.
Cooking method:
1. On the bottom of a shallow salad bowl, grate the eggs on a medium grater and spread them in an even, not too thick layer.
2. On the eggs, lay the chicken chopped into small cubes and grease this meat layer with mayonnaise.
3. On top of the chicken, place the small cubes of cucumbers. If the peel of the cucumbers is too hard, cut it with a thin layer before slicing and try not to grind it, otherwise the vegetable will give a lot of moisture.
4. On top of the cucumbers, lay the carrot slightly squeezed from the brine, which is also generously greased with mayonnaise. For convenience, if you have mayonnaise in a plastic, soft package, apply a rare mayonnaise net, which is then smeared with a layer of the desired thickness.
5. The final layer will be grated cheese over the dish, use a medium grater
6. The appetizer will be even tastier if you have half an hour left and cool it before serving.
Puff delicious smoked squid salad with corn
Ingredients:
• 200 gr. smoked squid;
• hard-boiled eggs - 4 pcs.;
• a can of soft canned corn;
• 60 grams of low-fat hard cheese;
• 300 grams of 50% mayonnaise;
• olives (green, pitted) - 10 pcs.
Cooking method:
1. This recipe is laid out in layers, so first prepare all the ingredients that need to be chopped with a knife, and those that rub with a grater, rub directly during the formation of the salad.
2. Cut the squid into strips, decant the marinade from the corn and dry well by transferring the grains to a sieve or colander.
3. Grate the eggs on a flat plate or in a not too deep salad bowl. It is desirable that the egg straw is not shallow, so it is better to use a grater with large cells.
4. Line the eggs evenly over the bottom of the serving utensils and lay the squid on top of them.
5. Put mayonnaise on a squid layer with a dense net, smooth and spread the dried corn on top of it.
6. Next, again apply a thin layer of mayonnaise and rub cheese on it on the same grater as the eggs.
7. Thinly chop the olives with rings and decorate them on top.
Hearty, tasty, whipped-up salad of boiled chicken with carrots and canned peas
Ingredients:
• 0.5 cups canned soft peas;
• 200 gr. chicken fillet;
• two large carrots;
• a large head of salad onions;
• two tablespoons of sugar;
• 72% mayonnaise;
• 30 ml of table, 7% vinegar.
Cooking method:
1. Wringing your hands thoroughly, rinse the chicken fillet and then boil it until tender in slightly salted water. This will require no more than 20 minutes from boiling, with a small boil over medium heat. Cool the finished meat.
2. While the chicken is cooked, mix sugar with vinegar, pour a glass of boiling water into the mixture and dip the onion, chopped in half rings, into the marinade for a quarter of an hour.
3. Grate coarsely carrots and fry it in vegetable oil under a lid until cooked for about 7 minutes, cool.
4. Chicken meat into cubes is not large, arbitrary size, add dried onion from the marinade, fried carrots and peas without marinade.
5. Season with mayonnaise to your taste, add salt, a little pepper and stir well all the ingredients.
Delicious vegetable coleslaw with sausage
Ingredients:
• 150 gr. smoked sausage "Cervelat";
• White cabbage;
• two medium fresh cucumbers;
• red bell pepper - 2 pcs.;
• 75 grams of 15% sour cream;
• some fresh dill;
• a tablespoon of "French mustard";
• a small pinch of black pepper.
Cooking method:
1. Cut a peel very thinly with a special peeler or knife. Divide each cucumber lengthwise into four plates and cut them into strips.
2. Thinly chop a quarter of a cabbage and pulp of bell pepper.
3. Cut the sausage into strips, only slightly larger than the cucumbers.
4. Combine all chopped products in a salad bowl, add lightly chopped dill and season the salad with sour cream mixed with mustard and ground pepper.
Simple and tasty salad made up of cod liver, ripe tomatoes and green peas
Ingredients:
• cod liver, natural (canned) - 200 grams;
• one medium ripe tomato;
• 3 tablespoons of soft canned peas;
• chicken eggs - 2 pcs. (boiled);
• medium sized onion;
• parsley - one branch.
Cooking method:
1. Remove the natural cod liver from the jar and divide the forks into small pieces with the edge of the fork.
2. Cut into small slices eggs with tomato and transfer them to the liver.
3. Add finely chopped onions and green peas.
4. Pour in a little oil remaining in the jar from the liver, mix well, salt and add a mixture of ground aromatic peppers, or just black pepper.
5. Put the cooked appetizer in a salad bowl and decorate it with parsley.
Delicious salads in a hurry - tricks and useful tips
• White cabbage after shredding should be slightly added and gently kneaded, then the dish will turn out more tender.
• For a meat recipe, mayonnaise should be taken with a lower percentage of fat and add it gradually, in small parts.
• Of all canned foods and pickled onions, it is necessary to decant the remains of the marinade so that excess liquid does not get into the salad and it does not "float".
• For the same purpose, dress salads with fresh cucumbers before serving, as cucumbers contain a lot of moisture, which begins to stand out intensively after dressing with mayonnaise.
• To spread puff salads, take liquid mayonnaise in packs, it is more convenient for them to lubricate the layers and such mayonnaise will permeate the dish faster.
