Cheap puff salad. Puff salads on a festive table

Puff salads on festive table occupy a leading position in the cookery business. Moreover, the composition of the ingredients can satisfy completely different taste preferences.

Such salads are ideal for a vegetarian if there is no place for meat products in the multi-colored puff platter. We can safely recommend the preparation of such salads to those who, due to some circumstances, are forced to diet - such a colorful and tasty gift will cheer you up and enrich your mood with vitamins!

Needless to say about all the other gourmets who enjoy eating all kinds of meat, fish and other delicacies. For them, puff salads on a festive table (and on weekdays) can be prepared completely different!

World cuisine knows an endless variety of recipes - cook every new day of the year! Here are the most best recipes puff salads just for the festive table.

Taking as a basis the combination of ingredients included in the described recipes and adding something to your own taste, it is easy to prepare unique masterpieces of the art of cooking.

How to cook puff salads on a festive table - 15 varieties

The name of the salad states it exactly appearance: elegant and fragrant, as for the most beloved for expensive celebrations!

Ingredients:

• Crab sticks, tomato, hard cheese and cucumber - 150 g each;
• Boiled eggs - 2-3 pcs;
• Mayonnaise - 250 gr
• Salt / pepper / herbs to taste.

Preparation:

Grate cheese. Cut the crab sticks.

Cut vegetables and eggs into cubes.

Mix eggs and crab sticks separately with mayonnaise and let soak a little.

We lay the layers and grease each one with mayonnaise: crab sticks - cucumber - eggs - tomatoes - cheese and herbs on top for decoration.

This salad will certainly decorate any table - it will become the real king of the holiday. It looks great and tastes great!

Ingredients:

• Chicken fillet - 300 gr;
• Boiled eggs - 3 pcs;
• Canned sugar corn - 0.5 cans (300 gr);
• Pickled champignons - 300 gr;
• Onions, carrots and cherry tomatoes - 1 pc each;
• Chips (preferably large) - 1 package;
• Dill greens - 1 bunch;
• Black peppercorns - 1 pack;
• Mayonnaise - 200 gr;
• Ground black pepper / salt - to taste.

Preparation:

Boil chicken fillet in salted water, cool and cut the meat into cubes.

Grate eggs on a coarse grater.

Marinate finely chopped onions in boiling water for 20 minutes.

Boil the carrots, cool and grate on a coarse grater.

If the carrots are juicy, heartless and sweet, the salad acquires a special rich taste.

Cut the mushrooms into cubes.

Finely chop the dill greens.

Cut the cherry tomatoes in half, make the eyes of the "ladybug" from the black peppercorns.

Lay the salad on a plate in layers:

Chicken fillet + ground pepper (a little bit) + mayonnaise;

Carrots + mayonnaise (perimeter mesh);

Mushrooms + onions + mayonnaise mesh;

Eggs (tamp tightly) + mayonnaise;

Layer of corn.

The salad is made in the form of a sunflower with 2 ladybugs sitting on it. Pour dill greens along the edge of the corn layer, and plant ladybugs in the center of this layer. Along the entire perimeter of the salad (it is desirable that it be in the shape of a circle) we distribute the chips, like the leaves of a sunflower flower.

The salad by its one kind gives positive, and its taste only enhances it!

This salad is especially loved by students, because the set of products is not expensive, and the preparation time is very little.

Ingredients:

• Canned sugar corn - 200 gr;
• Crab sticks - 150 gr;
• Boiled eggs - 3 pcs;
• Fresh cucumber - 1 pc ;;
• Onion greens - 0.5 bunch
• Sausage - 150 gr;
• Mayonnaise - 200 gr.

Preparation:

Separately cut the sausage and cucumber into thin strips.

Cut the crab sticks into cubes.

Onion mode in small cubes.

Grate eggs on a coarse grater.

Laying the salad in layers:

Sausage - mayonnaise (mesh) - cucumbers - mesh of mayonnaise - green onion (take half) - corn - mayonnaise - crab sticks - mayonnaise - eggs - mayonnaise (thicker layer).

You can decorate the salad green onions and halves of a cucumber.

In order for all the components in the salad to reach the required taste condition, let the salad brew in the cold for about 2 hours.

The salad is really festive, because the ingredients are quite expensive (especially when preparing a salad in winter).

Ingredients:

• Smoked chicken fillet - 300 gr;
• Fresh cucumber - 2 pcs;
• Boiled eggs - 6 pcs;
• Dill - 1 bunch;
• Fresh champignons (or pickled);
• Onion - 1 small;
• Mayonnaise - 300 gr;
• Black pepper / salt to taste.

Preparation:

Boiled chicken fillet, cut cucumber into cubes (or strips).

Finely chop the greens.

Grate boiled eggs and add 4 tablespoons to them. mayonnaise + hot black pepper.

If the mushrooms are fresh, then they should be finely chopped and fried with onions until tender. And if they took canned mushrooms- just chop them finely.

We put the salad in layers in a special round shape: chicken fillet - 1/3 of the egg mixture - cucumber - dill greens - 1/3 of the egg mixture - mushrooms - 1/3 of the egg mixture.

On top of the salad, be sure to grease one more tablespoon. mayonnaise and put in the cold for 2 hours, after covering the form with a film.

After 2 hours, the mold can be removed, and the salad can be decorated on top to taste.

A beautiful and elegant salad will allow the hostess to surprise and delight her guests. An unexpected combination of products will give you an extravaganza of taste!

Ingredients:

• Chicken fillet - 300 gr;
• Eggs - 2 pcs;
• Potatoes - 3 pcs;
• Beets - 1 medium;
• Pomegranate - 1 large;
• Onions - 1 pc;
• Carrots 1 pc;
• Peeled walnuts - 1 glass;
• Mayonnaise - 250 gr.

Preparation:

Grate the carrots on a coarse grater and fry until golden brown and soft.

Finely chop the onion and marinate in boiling water.

Cut the meat fillet into cubes.

Peel the pomegranate and chop the nuts.

Grate eggs, boiled potatoes and boiled beets.

We collect the salad: put a glass on a wide dish in the center, and spread the potatoes around the circumference (this is the first layer) and cover with mayonnaise. Put half on top chicken fillet- onions - mesh mayonnaise - carrots - mayonnaise - walnuts- eggs - mayonnaise (dense mesh) - meat fillet (second half) - mayonnaise - beets on top.

Cover the sides and top with beets, press down with a spoon. We cover the entire area with pomegranate grains.

You can remove the glass immediately or after the salad has been in the refrigerator for a couple of hours. The result is a shape in the form of a tall bracelet with an empty middle through which all the salad layers are perfectly visible.

The homeland of this flaky salad is sunny Uzbekistan. But, Slavic cuisine sincerely fell in love with such an interesting combination of products and highly appreciated the appetizing appearance of the salad guest.

Ingredients:

• Raw potatoes - 4 pcs;
• Cucumber - 1 pc;
• Grated hard sir (can be replaced with melted sir) - 150 gr;
• Boiled eggs - 4 pcs;
• Lean oil for frying - about 100 gr;
• Mayonnaise - 200 gr;
• Salt / pepper to taste.

Preparation:

Mode potatoes with thin strips (or rub on a coarse grater). Fry the potatoes until golden brown in vegetable oil. Only after frying, salt and pepper the potatoes. It turns out to be a kind of thin fries.

Grate cucumber and eggs or cut into thin strips.

We lay the layers of lettuce: half of the potatoes - cucumber - egg - now the net of mayonnaise - cheese (less than half of the finished quantity) and repeat all layers from the first. Top the salad with the second half of the cheese and decorate to taste.

Do not think that this puff salad - vegetarian dish... There is also meat in the recipe. It can be cooked sausage or chicken fillet. So the letter K in the name denotes a traditional salad company of boiled meat, corn and mayonnaise.

Ingredients:

• Canned sugar corn - 1 can (200 gr);
• Canned pineapples - 1 can (200 gr);
• Boiled sausage (or fillet of any meat) - 300 gr;
• Apples - 2 pcs;
• Hard cheese - 150 gr;
• Mayonnaise - 200 gr.

Preparation:

Cut apples and sausage into thin half-slices.

Also cut the pineapple rings into quarters and lengthwise if necessary.

Grate the cheese on a fine grater.

The layers of salad are as follows: apples - mayonnaise - corn - pineapples - mayonnaise - sausage - mayonnaise - cover everything with cheese.

Tamp the salad lightly, decorate, soak time (2 hours) and serve.

Hearty and aromatic salad composition is ideal for a festive table. This salad cannot be called expensive. As a budget option for a family celebration - exactly what you need!

Ingredients:

• Eggs and potatoes - 2-3 pcs;
• Fresh mushrooms - 200 gr;
• Chicken meat - 200 gr;
• Carrots, onions - 1 pc each;
• Mayonnaise - 200 gr.

Preparation:

Boil the meat in salted water, cool, cut into small cubes and mix with mayonnaise.

Boil the potatoes in their uniforms. Peel and rub on a coarse grater. Mix with 1-2 tablespoons. mayonnaise.

Grate the carrots and fry together with half of the chopped onion. Add some mayonnaise and stir.

Chop the mushrooms and fry with the second half of the onion. Also mix with mayonnaise.

Boil the eggs and separate the whites and yolks. Grate proteins and mix with mayonnaise.

We lay the layers: potatoes - chicken meat - carrots - mushrooms - protein - pour the yolk shabby on a fine grater on top.

Decorate with greenery for color contrast.

This is everyone's favorite summer dish, and almost every housewife prepares it for the holidays in the warm season. The chefs offer to lay the usual set of products in layers, and then cut the salad, like a cake.

Ingredients:

• Red tomatoes - 2 pcs;
• Yellow tomatoes - 2 pcs;
• Cucumber - 2 pcs;
• Greens (any to taste) - 1 large bunch;
• Chicken meat - 200 gr;
• Hard cheese - 200 gr;
• Mayonnaise - 300 gr.

Preparation:

Wash the vegetables, wipe with a napkin and cut into thin half rings.

Chop the greens finely.

Boil the meat in salted water, cool and cut into small cubes.

Grate hard cheese on a medium grater.

We lay the salad in layers: half of the meat - mayonnaise - red tomatoes - mayonnaise - cheese - mayonnaise - the second half of the meat - mayonnaise - yellow tomatoes - mayonnaise - cheese. Decorate the top of the salad with cucumber and cover with herbs.

Mayonnaise, meat and cheese can be easily removed from the salad composition to prepare an exclusively vegetarian salad. The order remains the same, and instead of mayonnaise, add sunflower oil to the salad. The taste of the salad will also be excellent, but cutting it like a cake will not quite work out.

A very satisfying and beautiful dish. It will look great as an unexpected guest on the festive table.

Ingredients:

• Potatoes - 3 pcs;
• Carrots and onions - 1 pc each;
• Sunflower oil for frying - 2-3 tbsp.
• Canned fish(any) - 1 bank;
• Mayonnaise - 200 gr;
• Greens, ground pepper - to taste.

Preparation:

Boil the potatoes in their skins, cool, peel and cut into thin strips.

Grate the carrots on a coarse grater and fry in vegetable oil until soft.

Open the canned fish, drain the oil, disassemble the fish meat.

Better to take sardines in buttered meat enough, the bones are easily detached.

Chop the greens finely.

Layers of salad: potatoes - mayonnaise - fish - mayonnaise - carrots - mayonnaise - herbs.

The perfect salad combination for a hearty holiday table. Walnuts will add spice to the dish.

Ingredients:

• Beef meat - 600 gr;
• Eggs - 5-6 pcs;
• Hard cheese - 300 gr;
• Onions - 2 pcs;
• Peeled walnuts - 100 gr;
• Mayonnaise - 300 gr;
• Salt / sugar / ground black pepper - to taste.

Preparation:

Marinate the chopped onion in the marinade (1 tsp salt + 2 tsp sugar + 1 tbsp vinegar + boiling water).

Boil the beef in salted water with spices (to taste) and cut into cubes.

Grate cheese and eggs on a coarse grater.

Chop the nuts.

We collect the salad in layers in a special form:

Half beef - onion (half) - mayonnaise - eggs (half) - cheese (half) - walnut - mayonnaise. Repeat the layers for the second half of the ingredients, and cover the top of the salad tightly with walnuts.

Leave the salad for 1 hour in the cold and only then remove the mold.

If the guests suddenly came, you cannot think of a more suitable option for a treat. The products in the salad are the simplest, but unique taste and beautiful views are guaranteed!

Ingredients:

• Crab sticks, processed cheese - 200 g each;
• Eggs - 3 pcs;
• Tomato - 1 pc;
• Garlic - 2 cloves;
• Chips - 200 gr;
• Mayonnaise - 150 gr.

Preparation:

Cut the crab sticks into oblique half rings, disassemble, put on a plate and grease with mayonnaise (mesh).

Tomato mode into thin half rings.

It is advisable to take not juicy, but fleshy varieties of tomatoes.

Place the tomatoes on top of the crab sticks.

Squeeze the garlic through the garlic, distribute over the tomatoes and cover with a mayonnaise net.

Cut the boiled eggs into thin half rings. Lay with the next layer and cover with a mayonnaise net.

Grate the processed cheese on a fine grater and add the top of the salad. Cover the cheese with a dense mayonnaise net.

Fill the very top of the salad with chips.

Another option for cooking puff quick salad... It turns out beautiful and tasty, and the aroma of crab meat and soy sauce will delight.

Ingredients:

• Peking cabbage - 1 head of cabbage (300 gr);
• Crab sticks - 200 gr;
• Greens of onions and dill - 1 bunch;
• Soy sauce - 2 tablespoons
• Mayonnaise - 200 gr;
• Garlic - 4-5 cloves;
• Croutons - 2 packs.

Preparation:

Peking cabbage cut across the head into strips up to 12 cm. Disassemble and crush them with your hands.

Add garlic passed through a press to mayonnaise and leave for 5-10 minutes.

Add to cabbage soy sauce and mayonnaise with garlic.

Cut the crab sticks into half rings and disassemble by hand.

Chop the greens finely.

Laying layers of lettuce: Chinese cabbage - mesh of mayonnaise - crab sticks - mesh of mayonnaise - crackers.

If you prepare the salad in advance, then you do not need to cover the top of the croutons with mayonnaise: the croutons will soften and lose their crunch.

You can season the top of the salad with mayonnaise and cover it with herbs before serving.

The liver has always been considered a hearty addition to the festive table. And if you combine it with cheese, mayonnaise and bright juicy carrots, the effect of brightness and taste will amaze even gourmets!

Ingredients:

• Beef liver - 300 gr;
• Boiled eggs - 6 pcs;
• Carrots and onions - 3 each;
• Greens (to taste) - 1 bunch;
• Hard cheese - 100 gr;
• Mayonnaise - 300 gr.

Preparation:

Boil the liver, cool and grate.

Cut the onion into large cubes and fry until soft and browned.

Grate the carrots and fry until soft.

Grate cheese and eggs on a fine grater.

Lay the salad in layers: half the grated eggs - mayonnaise - 1/3 liver - mayonnaise - carrots -1/3 liver - mayonnaise - onion - cheese - mayonnaise - the second half of the eggs - 1/3 liver - mayonnaise.

Decorate with herbs to taste.

Delicate because it melts in your mouth. Chicken liver under a fur coat of boiled eggs - it's incredibly satisfying and tasty!

Ingredients:

• Chicken liver - 400 gr;
• Onions - 1 pc;
• 5 eggs;
• Mayonnaise - 200 gr;
• Salt / pepper / herbs to taste.

Preparation:

Chop the onion into thin half rings and marinate in a marinade (vinegar 1 tablespoon + cold water 1 glass) for 20 minutes.

Boil the liver and eggs until tender, cool. Disassemble the eggs into yolks and whites.

First, rub the liver into a salad bowl on a medium grater, add a little salt, grease with mayonnaise. Then put the onion (squeeze out of the liquid) and grease with mayonnaise. Grate the whites - mayonnaise again - and finish the salad mix with grated yolks.

Rub by weight to add looseness to the salad.

Detailed description: design portioned salads in bowls, recipes with photos from the gourmet chef and housewives from various sources.

Salads in portioned bowls, bowls or glasses are not a new idea. Traditionally, this is how dishes are served in restaurants or at gala buffets. Their main feature: all ingredients are chopped into pieces of the same size and in the same style (straws, cubes, circles). Carefully cut food in layers or in a mixture are stacked in glass glasses, so the dish has received the beautiful name "cocktail". Portion salads in bowls, the recipes of which are presented in the review, will decorate any holiday and diversify the home table.

Photo gallery: "Salad bowls"

Heart salad: with tomatoes and corn

Lightweight and delicious salad"Heart" is suitable as an appetizer for main courses, and can also be served at buffets. The successful combination of vegetables and boiled yolks creates delicate taste... Like many cocktail salads, "Heart" is served in portioned transparent bowls and stacked in layers. For the cooking process step by step, see the instructions with the photo.

Ingredients

• fresh tomatoes- 2 pieces;
• two to three tablespoons of mayonnaise;
• canned corn - 3 tbsp;
• pitted olives;
• fresh cucumber;
• chicken eggs - 2 pieces;
• green onions - 2 feathers.

How many calories?

Step-by-step instruction

1. Boil hard-boiled eggs, separate yolks and whites. We will only use yolks for the salad.
2. The main ingredient in this dish is tomatoes. They need to be washed, cut into two halves, one of which is left for decoration. Cut the second into small cubes, removing the core so that the salad is not too watery.
3. Spread the tomato slices on the bottom of the bowls or glasses, grease the top with a thin layer of mayonnaise.
4. The next step is canned corn.
5. Remove the olives from the jar, cut into rings and place along the edges of the bowl.
6. Wash the cucumber, remove the middle and chop into cubes. Add it to the center of the salad. Grease a little with mayonnaise on top. This will add flavor and the necessary salt to the dish. It is not recommended to add salt to vegetables, otherwise they will quickly give juice and the salad will lose its attractiveness.
7. Grate boiled yolks or mash with a fork. Spread on top of the cucumbers.
8. Chop green onions, sprinkle with yolks.
9. Let's start decorating: cut out the heart from the remaining half of the tomato and put the figurine on top of the dish, as in the photo. Voila: beautiful salad ready!

Photo gallery

Cocktail salad with cheese and ham

Products for this dish are usually found in the refrigerator of many housewives. If you need to cook quick snack or a salad for dinner, this ham and cheese recipe does the trick. At first glance, simple ingredients create a successful combination of taste.

Ingredients

• 100 grams of ham;
• 100 grams of hard cheese (any variety);
• fresh cucumber;
• two chicken eggs;
• Bell pepper;
• dill - for decoration;
• mayonnaise for dressing - to taste.

How many calories?

Step-by-step instruction

In this salad, all the ingredients are cut into thin strips.

1. Boil and cool chicken eggs in advance. Cut them into two halves, then lengthwise and chop into strips.
2. Peel sweet peppers from seeds and stalks, chop.
3. Divide the cucumber in half, core and chop.
4. Cut the ham into thin strips.
5. Grate hard cheese on a coarse grater to make shavings.
6. Lay the salad in layers in plates or bowls for one serving: ham, cucumber, pepper, cheese. Lightly coat each ingredient with mayonnaise for taste, you can add a little salt to the cucumbers on top.
7. Chop the dill and decorate the salad bowls with herbs. Cucumber circles are also suitable as a decor.

Photo gallery

The video version of this recipe was prepared by the channel Kalnina Natalya.

Cocktail salad with cucumber and chicken

Chicken salad will seem "uninteresting" to many: a banal and ordinary combination. But this cocktail in bowls only at first glance seems simple, it will delight even pampered gourmets. Prunes and nuts will give the dish a spicy aroma and special taste. Such a salad will definitely become a favorite on the festive table.

Ingredients

• boiled chicken breast;
• three fresh cucumbers;
• three chicken eggs;
• 100 grams of prunes;
• nuts - walnuts or others (hazelnuts, cashews, peanuts);
• 200 ml salad mayonnaise.

Step-by-step instruction

1. Boil the breast: dip the chicken fillet into the boiling salted broth, add black peppercorns and bay leaves, cook until tender.
2. While the chicken is cooking, cook the hard-boiled eggs in a separate saucepan.
3. Then we cool the food, cut the breast into strips.
4. Separate the yolks from the whites. Cut the whites into strips, knead the yolks with a fork.
5. Pour the prunes with boiling water and let stand for 7-10 minutes.
6. Grind the cucumber and prunes into strips.
7. We put the salad in portioned bowls or bowls, smearing each layer with mayonnaise: on the bottom of the breast, cucumbers, eggs on top and finish with prunes.
8. Sprinkle with grated yolks, herbs and nuts on top.

Photo gallery

Shrimp cocktail salad

Seafood cocktail salads are a popular success. In addition, such dishes are not only very tasty, but also healthy.

This recipe uses natural yogurt for dressing instead of the classic mayonnaise. Oily avocado combined with shrimp gives the salad a sophistication.

Ingredients

• 200 grams of shrimp;
• one ripe avocado;
• five pieces of cherry tomatoes;
• natural yogurt - half a glass;
• pine nuts or cashews for decoration.

How many calories?

Step-by-step instruction

1. This salad is made very quickly, especially if you purchase ready-made shrimp. In this case, they must be thrown into a boiling broth and kept on fire for about two minutes. How to cook raw shrimp, look at the video.
2. Cut a ripe avocado into two halves, carefully remove the pit and cut into cubes.
3. Peel the shrimp from the shell and head, divide large individuals in half.
4. Wash the cherry tomatoes, pat dry on a towel and cut into quarters.
5. Place avocados, tomatoes and shrimps in portioned salad bowls or glasses on the bottom. Pour yogurt over the salad and sprinkle with nuts. It is advisable to put it in a cool place before serving.

Photo gallery

Forgot how to cook shrimp properly? Yakex Channel - Simple Recipes Prepared Instructions.

Romance salad

This recipe tastes like traditional salad"Venice". The peculiarity of these cocktail salads is that they use the most simple ingredients, but they turn out to be hearty and tasty. At original filing in bowls such a dish will complement any celebration.

Ingredients

• 150 grams of ham;
• 70 grams of hard cheese ("Russian");
• fresh cucumber;
• boiled chicken eggs - 2 pieces;
• 150 grams of sweet corn;
• onion;
• salad mayonnaise.

How many calories?

Step-by-step instruction

1. Prepare the ingredients: boil hard-boiled eggs and chop them into cubes. Cut ham and cucumber into pieces of the same size.
2. Rub hard cheese on a coarse grater.
3. Finely chop the onion, pour it over with boiling water or fry it a little in a pan to remove the strong smell and bitterness.
4. Put chopped ham, cucumber, onion, cheese in bowls or portioned bowls. You can do this in layers or mix with mayonnaise. Sprinkle the salad with chopped boiled eggs and corn on top. Serve chilled.

Photo gallery

"Caprice" cocktail salad

Caprice salad is perfect for a birthday or New Year... It is very satisfying, with a rich, intense taste. Served as a separate dish or as an appetizer. For spiciness, you can add garlic to mayonnaise.

Ingredients

• 100 grams of boiled beef;
• 100 grams of boiled chicken;
• 100 grams of ham;
• 50 grams of hard cheese;
• one chicken egg;
• pickle;
• a clove of garlic;
• mayonnaise - 3 tablespoons;
• salt and pepper to taste.

How many calories?

Step-by-step instruction

1. Boil a piece of beef and chicken in salted broth. Be sure to add black pepper to enhance the flavor.
2. Prepare a hard boiled egg.
3. Disassemble the meat into fibers and cut into small pieces.
4. Grate the egg and cheese on a coarse grater.
5. Chop the pickled cucumber into strips.
6. Crush the garlic and mix with mayonnaise.
7. Put the salad in portioned bowls in stages: beef, chicken, ham, pickled cucumber, eggs, cheese. Grease each ingredient with mayonnaise, as shown in the photo.
8. Pickled fruits will be an unusual addition to this dish. If you haven't tried to diversify your usual salad in this way, it's time to experiment. As the hostesses say, the result is worth trying. Slices of apricot, pear or apple are laid out on top as a decoration.

Read also: Rice salad with tomato paste recipes for the winter

Photo gallery

Video "Shrimp cocktail salad from Ilya Lazerson"

Famous chefs love to prepare cocktail salads - it is always delicious and unusual. But Ilya Lazerson, as always, has his own principles and secrets. You will recognize them in the video from the EdaHDTelevision channel.

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What can you think of to tastefully decorate a guest's plate. The first and foremost rule of a well-designed salad is based on the correct arrangement of the ingredients. The fact is that it is allowed to mix ingredients in one salad, but not in another. Very often, beginner cooks come across these subtleties.

The second rule is based on the uniformity of the salad ingredients. That is, it is not recommended to use ingredients for decoration that are not used directly in the salad. Of course, this rule does not apply to the many varieties of fresh herbs.

You can also formulate another principle, which says that it is better to put less, and then report more. This expression is true for dressings, spices and herbs. This is really very important. After all, if you add too much dressing or sauce to the salad, then it will lose the necessary consistency. And if you overdo it with spices and herbs, then the salad will generally be impossible to eat.

Once you've made a portioned salad and move on to decorating it, try to use as many of the available kitchen gadgets as possible. This is a blender, mixer, special knives for cutting meat, stencils and graters with different mesh diameters.

If you have never prepared portioned salads before, then after reading this issue you can open a new and interesting world of simple and delicious dishes... So, the best recipes for portioned salads.

Banana salad

• sour apples - 2 pcs.
• raisins - 120 g
• bananas - 4 pcs.
• canned pineapples - 90 g
• light mayonnaise - 0.5 cups
• green salad

Cut sour apples into cubes. Cut the raisins into halves. Cut the bananas into slices. Cut pineapples into thin slices. Combine all ingredients and stir. Add light salad mayonnaise and mix thoroughly. Divide in portions into plates on green lettuce leaves.

Portion salad with apples

Required ingredients for making salad:

• ripe tomatoes - 2 pcs.
• bananas - 3 pcs.
• cilantro
• ground white pepper
• sweet apples - 200 g
• celery stalk - 120 g
• extra virgin olive oil - 3 tablespoons
• fine grain salt

Pour over the tomatoes with boiling water, remove the skin. Cut the pulp into thin slices. Cut the bananas into cubes. Peel and grate sweet apples.

Mix all the prepared ingredients. Season with salt and pepper. Drizzle with olive oil and mix thoroughly. Put the salad at once in portions. Place celery slices in advance on each plate. Put the salad on top of it. Cover the top with cilantro sprigs.

Cucumber salad

Required ingredients for making salad:

• bananas -4 pcs.
• cucumbers - 190 g
• chopped pistachios - 70 g
• olive oil - 3 tablespoons
• spices

Peel the bananas and cut into round slices. Cut the cucumbers into thin slices. Mix the ingredients of the salad. Season with olive oil. Season with spices. Mix. Place in portions in a tall glass. Sprinkle with chopped pistachios and serve.

Vitamin portion salad

Required ingredients for making salad:

• broccoli cabbage - 110 g
• chicken eggs - 1 pc.
• onions - 0.5 pcs.
• olives - 9 pcs.
• salad dressing - 1-2 tablespoons
• ground black pepper

Boil broccoli and cut into pieces. Finely chop the hard-boiled chicken eggs. Chop the onion. Cut olives into rings. Combine all the ingredients of the salad. Season with salad dressing. Season with black pepper. Vitamin salad is designed for exactly one serving.

Gourmet portioned salad

Essential ingredients for a gourmet salad:

• hazelnuts - 55 g
• mozzarella cheese - 140 g
• ripe tomatoes - 5 pcs.
• extra virgin olive oil - 130 ml
• fine salt
• fresh basil
• garlic - 2 prongs
• white pepper
• table vinegar - 1 tablespoon

Chop the hazelnuts. Cut the mozzarella cheese into small pieces. Cut the tomatoes into cubes. Crush the garlic in a garlic press. Mix prepared foods in a salad bowl. Salt. Spice up. Add olive oil and vinegar. To stir thoroughly. Divide into bowls and garnish with basil sprigs.

Mushroom salad

Required ingredients for making salad:

• zucchini - 1-2 pcs.
• canned champignons - 160 g
• vegetable oil - 2.5 tablespoons
• red onion - 1 pc.
• sour cream - 2 tablespoons
• basil
• marjoram
• dry coriander

Read also: Delicious salad with beetroot recipe for the winter

Cut the zucchini into slices and lightly fry in oil. Canned mushrooms cut into slices of the same size. Cut the red onion into rings.

For dressing, mix marjoram, coriander and sour cream. Put the salad separately on each plate. First, put a few slices of fried courgettes, then mushrooms and onions. Pour all this with the prepared dressing. Decorate with basil sprigs.

Portion salad with turkey

Required ingredients for making salad:

• tangerines - 5 pcs.
• turkey meat (fillet) - 300 g
• walnuts - 6 pcs.
• raisins - 2.5 tablespoons
• shallots - 1 pc.
• green onions - 5 feathers

for refueling:

• butter - 2.5 tablespoons
• any citrus juice - 4.5 tablespoons

Peel the tangerines, disassemble them into separate slices. Cut into cubes and carefully remove all bones from them. Boil the turkey meat in brackish water until tender. Allow the meat to cool and cut into slices.

Kernels walnuts and grind the soaked raisins in a blender. Finely chop the shallots and green onions. Connect everything. Drizzle with olive oil. Mix. Put the salad mixture separately in each plate, additionally pouring it with any citrus juice.

Fruit salad with tangerines

Required ingredients for making fruit salad:

• tangerines - 4 pcs.
• kiwi - 2 pcs.
• bananas - 1 pc.
• semi-sweet red wine - 0.3 cups
• walnuts - 15 g
• hazelnuts - 10 g
• fresh mint - 3 leaves

Peel and dice the kiwi. Tangerine slices cut into cubes. Cut the bananas into slices. Grind walnut kernels and hazelnuts in a mortar or blender. Mix all ingredients. Drizzle with red semi-sweet wine and stir. Place in portions on plates. Decorate with mint leaves.

Melon salad with yoghurt

Required ingredients for making salad:

• melon - 240 g
• bananas - 3 pcs.
• pomegranate juice - 3.5 tablespoons
• pine nuts
• physalis - 2 pcs.

Remove the pits from the melon and cut into thin slices. Chop the bananas into thin slices. Lightly fry the pine nuts. Combine all ingredients. Fill up pomegranate juice... Put in high bowls. Decorate with physalis wedges and fresh mint leaves.

Portion salad with kumquat

Required ingredients for making salad:

• avocado - 2 pcs.
• low-fat yogurt - 0.5 cups
• cherry tomatoes - 4 pcs.
• kumquat - 5 pcs.
• leaf salad
• mustard powder - 1 tablespoon
• table vinegar - 1 tablespoon
• fine salt

Peel the avocado and remove the bone. Cut the fruit pulp into slices. Cut the cherry tomatoes into quarters. Chop the kumquat at random. Cut the lettuce into 12x12 squares.

Prepare the dressing by mixing low-fat yogurt, mustard powder, vinegar and salt in a separate bowl. Stir the dressing and the main ingredients of the salad. Transfer the salad mixture in portions to plates. Alternatively, you can wrap it in small balls of green lettuce leaves.

Portion salad with beef

Required ingredients for making salad:

• peanuts - 75 g
• beef - 580 g
• garlic - 1 prong
• olive mayonnaise - 75 g
• ground red pepper
• granular salt

Grind peanuts in a mortar. Boil the beef and cut into cubes. Pass the garlic through a press. For dressing, mix mayonnaise, salt and red pepper in a blender on low speed.

Season the salad. To stir thoroughly. Put in the refrigerator. Then cut the frozen salad into pieces like a cake and put on plates.

Portion salad with sauerkraut

Required ingredients for making salad:

• sauerkraut - 450 g
• vegetable oil - 2.5 tablespoons
• chicken eggs - 1 pc.
• purple onion - 1 pc.
• salted herring - 1 pc.

Sauerkraut chop if necessary. Grind hard-boiled eggs. Cut the purple onion into half rings. Cut the puff herring into cubes. Pour oil over all prepared foods and stir dynamically. Divide into portions and serve.

Portion salad with pine nuts

Required ingredients for making salad:

• chicken liver - 110 g
• sunflower oil
• raisins - 80 g
• fried pine nuts - 40 g
• leaf salad
• table vinegar

Boil the chicken liver and fry in oil. Grind the kishmish depending on the size. Slightly fry the pine nuts. Tear lettuce with your hands.

Season with vinegar, oil and stir. Place on separate plates. Lay out the drawing as a decoration, using ingredients from the salad.

Portioned cabbage salad with corn

Required ingredients for making salad from Chinese cabbage:

• Chinese cabbage - 250 g
• pickled mushrooms - 230 g
• boiled corn - 220 g
• sunflower oil
• cilantro
• iodized salt

Read also: Lagoon salad recipe with shrimp and squid

Finely chop the Chinese cabbage with a knife. Chop pickled mushrooms. Boil the corn in brackish water, remove the grains. Finely chop the cilantro. Mix all the ingredients of the salad. Drizzle with sunflower oil. Salt. Stir dynamically. Put the salad on plates and garnish with cilantro sprigs.

Portion salad with crab meat

Required ingredients for making salad:

• crabs - 220 g
• potatoes - 450 g
• sweet bell pepper- 2 pcs.
• extra virgin olive oil - 5 tablespoons
• canned mushrooms - 75 g
• pitted olives - 7-10 pcs.
• lean ham - 80 g
• freshly squeezed lemon juice - 3.5 tablespoons
• ground black pepper - a pinch
• fine salt

Boil the crab meat and cut into cubes. Boiled potatoes cut arbitrarily. Remove the seeds from the pepper, cut the rest into slices.

Cut the champignons into slices. Cut the olives into slices. Cut the ham into cubes. Combine all ingredients.

Pour over lemon juice, sprinkle with freshly ground pepper and salt. Drizzle with olive oil. Mix. Divide the salad mixture into equal portions and put on plates.

Beetroot salad

Required ingredients for making salad:

• canned kelp - 240 g
• beets - 190 g
• potatoes - 170 g
• pickled porcini mushrooms - 180 g
• sauerkraut - 180 g
• onion - 2 onions
• sunflower oil - 2.5 tablespoons
• table vinegar - 2 tablespoons
• pickled cucumbers - 2 pcs.
• ground black pepper
• basil
• sugar

Cut the kelp into pieces. Boil potatoes and beets and cut into cubes. Cut the pickled mushrooms into thin slices. Put sauerkraut like this.

Chop the onion. For dressing, mix sunflower oil, vinegar, salt, sugar and black pepper in a separate bowl. Mix everything, season and stir dynamically. Transfer the salad in portions to plates and garnish with pickled cucumber slices and basil leaves.

Light portion salad with salmon

Required ingredients for making salad:

• salted salmon - 90 g
• rice - 1/2 cup
• chicken egg - 2 pcs.
• carrots - 1 pc.
• fresh cucumbers - 1 pc.
• leeks - 1 pc.
• light mayonnaise
• spices
• fresh herbs

Cut the salmon into thin slices. Boil rice in brackish water. When it is cooked, remove from heat and throw it into a colander so that excess water is glass. Boil chicken eggs hard-boiled and chop finely.

Cut the carrots into thin slices. Cut the cucumbers into slices. Chop the leeks arbitrarily. Tear fresh herbs with your hands. Combine the ingredients of the salad. Season with light mayonnaise. Mix well. Put the salad in portions. Grate cheese in each portion and garnish light salad fresh herbs.

Portion salad with pomegranate

Required ingredients for making salad:

• oranges - 2 pcs. small
• small shrimps - 190 g
• olive mayonnaise
• fine salt
• parsley
• avocado - 1 pc.
• pomegranate - 1 pc.

Peel the oranges, cut into wedges and cut into cubes. Boil the shrimps and cut them depending on the size. Tear the parsley with your hands. Cut the avocado pulp into cubes. Mix all the ingredients of the salad. Season with olive oil. Salt. Mix dynamically. Transfer to plates. Decorate with hand-torn parsley.

Serving salads in portions not only looks beautiful, but also very convenient and practical. No need to stretch across the table for the desired salad. The chances are that you simply will not taste the desired salad that was placed on the table in a single shared salad bowl.

The hostess has everything under control, both the number of guests and the number of portioned salads. Accordingly, there is no doubt that some of the guests may remain hungry. Do you like the idea of ​​serving salads like this? Then I will share with you the very ideas for preparing portioned salads in bowls.

"Spring" (salad 1)

This salad does not require a lot of effort and time. Having in the refrigerator minimal set products, you will surprise even unexpected guests.

We need:

• Chicken eggs - 2 pcs.
• Fresh cucumber - 1 pc.
• Green onions - 1 bunch
• Sweet corn (canned) - 0.5 cans
• Mayonnaise - 200 gr.
• Very little salt (mayonnaise contains salt)

Preparation:

Step 1: my greens and cucumber

Step 2: cut the peel from the cucumber and cut the peeled cucumber into cubes

Step 3: hard-boiled eggs and also cut into cubes

Step 4: chop the onion

Step 5: open the corn jar and drain the liquid

We are preparing our bowls, we will lay out the salad in layers, it will look very beautiful through transparent dishes.

Layer 1: eggs

Layer 2: cucumber (add a little salt)

Layer 3: corn

Read also: Chicken Pineapple Cheese Salad Recipe

Layer 5: green onions

You can serve!

"Delight" (salad 2)

Excellent portioned salad in bowls. Its ingredients complement each other very well. Perhaps this salad will become one of your favorites, because it is so easy to feed your guests with it tasty and satisfying. By the way, if you cook and serve "Delight" in one large dish, then the salad will blur, tomatoes will help him in this, which will let the juice out.

To prepare this flaky salad, you must:

• 0.5 jars canned corn
• 0.5 gr. smoked chicken leg
• 250 g mayonnaise
• 2 pinches of black pepper
• 2 fresh tomatoes
• 2 pinches of salt
• 150 g hard cheese
• 5 gr. fresh dill
• 2 chicken eggs
• 1 clove of garlic

We go step by step:

Step 1: remove the meat from the leg and cut into small cubes

Step 2: put in a cream bowl with a layer No. 1, pour mayonnaise on top and sprinkle with chopped garlic

Step 3: layer 2 of corn and top with mayonnaise

Step 4: cut the tomato into small cubes, spread it in layer No. 3, salt and pepper. Pour mayonnaise on the layer

Step 5: boil the eggs, three coarsely on a grater and lay them with a layer of No. 4

6 step: hard cheese must be grated finely and put in the last layer No. 5

Step 7: you can decorate with dill

Let the salad sit for about 20 minutes and serve. Your guests will be delighted!

Enjoy your meal!

Ideas for your imagination:

Ingredients:

• Onion,
• chicken breast (smoked or grilled),
• boiled potatoes,
• walnuts,
• boiled carrots,
• boiled eggs,
• hard cheese
• pomegranate seeds for decoration

Preparation:

The salad is stacked in layers and each is coated with mayonnaise:

• 1 layer - onion, cut into cubes or p / rings, pour over with boiling water to remove bitterness;
• 2nd layer - potatoes, cut into cubes;
• 3 layer - finely chopped chicken breast;
• 4th layer - walnuts (finely grate or grind in a blender);
• 5 layer - carrots, cut into cubes;
• 6 layer - eggs, rub on a coarse grater;
• 7 layer - hard cheese, grate.

Decorate the top of the salad with pomegranate seeds.

2) Salad "Goblin"

Ingredients:

• chicken fillet - 1 pc.,
• onions - 2 pcs.,
• champignons - 400 g,
• eggs - 2 pcs.,
• hard cheese - 100 g,
• peeled walnuts - 0.5 cups,
• mayonnaise to taste
• salt, pepper - to taste,
• olives for decoration.

Preparation:

Boil the chicken breast, cut into pieces. Chop the onion and champignons and fry them in a skillet separately. Grate eggs and cheese on a coarse grater.

Then add nuts, mayonnaise and mix everything well. In the middle of a flat dish, put a bottle or glass, put the salad around and press down a little with a spoon so that it does not crumble. Take out a bottle or glass and garnish the salad with herbs and olives.

3) Layered salad

Ingredients:

• 1 jar of any canned food, tuna, humpback salmon, saury (I took tuna)
• 6 pcs. crab sticks
• half a jar of corn
• 1 processed cheese OK
• 4 things. boiled eggs
• half an onion or a little green onion
• 1 pack of mayonnaise (200 grams)

Preparation:

Mash canned food with a fork. Finely chop the crab sticks and onion, grate the cheese, divide the eggs into whites and yolks, mash both with a fork.

Laying the salad in layers:

• 1st canned food
• 2nd bow
• 3rd mayonnaise
• 4th cheese
• 5th corn
• 6th mayonnaise
• 7th crab sticks
• 8th mayonnaise
• 9th protein + mayonnaise
• 10th yolk

4) Salad with pickled mushrooms

Ingredients:

• 1 can of pickled mushrooms
• bunch of green onions
• 300 g ham
• 3 pcs. boiled "in uniforms" potatoes
• 3 eggs
• mayonnaise

Preparation:

Take a deep bowl and lay in layers:

• 1 layer - pickled mushrooms;
• 2nd layer - green onions;
• 3rd layer - diced ham;
• 4th layer - diced potatoes;
• 5 layer - finely chopped boiled eggs.

Coat all layers with mayonnaise, put the bowl in the refrigerator and turn it over to another plate before serving.

5) Salad "Women's whim"

Ingredients:

• Potatoes - 2-3 pcs.
• Carrots 2 pcs.
• Eggs - 3 pcs.
• Processed cheese - 2 pcs.
• Crab sticks (crab meat) - 200 gr.
• Sour cream - 100 ml
• Black pepper

Preparation:

1. Grate boiled potatoes and carrots on a coarse grater.
2. Grate the yolk and white of the boiled eggs separately.
3. Coarsely chop the crab sticks.
4. Pour sour cream over the potatoes and lay out the crab sticks.
5. Lay out the squirrels in the next, smaller layer.
6. Next, a layer of carrots. Pour sour cream over it.
7. With the smallest layer, lay out the grated processed cheese.
8. Sprinkle the salad with chopped egg yolk.

Garnish the salad with herbs before serving.

6) Chicken cake salad

Ingredients:

• 2 chicken breasts
• 6 eggs
• 250 g hard cheese
• 1 clove of garlic
• 1 cup walnuts
• 250 g champignons
• 2 onions
• mayonnaise
• vegetable oil

For decoration:

• greens and small tomatoes.

Preparation:

Boil chicken breasts until tender, lightly add some salt. Three eggs on a coarse grater. We leave two squirrels for decoration. Three grated cheese and garlic and mix with each other. Finely chop the onion and fry together with mushrooms in vegetable oil. Chop the nuts. When everything is ready, we begin to collect and decorate the "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 foil. Put the prepared ingredients in the form in layers.

• 1 layer - finely chopped chicken breasts. Mayonnaise.
• 2nd layer - walnuts.
• 3rd layer - grated eggs. Mayonnaise.
• 4th layer - fried mushrooms with onion.
• 5th layer - grated cheese with garlic. Mayonnaise.

Cover the top with mayonnaise, cover with grated proteins on a coarse grater. This salad-cake needs to be soaked well in the refrigerator for 1-2 hours. Before serving, remove the "cake" from the mold, place it on a dish and decorate as you wish. In this case, the "cake" is decorated with parsley leaves and cherry tomatoes.

7) Salad "Tenderness"

Ingredients:

• prunes
• chicken, pre-boil
• Chinese cabbage
• champignons, cut and fry
• eggs, boil
• hard cheese
• walnuts
• mayonnaise

Preparation:

Make the salad in layers:

• 1st layer: finely chop the prunes,
• 2nd layer: boiled chicken chop finely + mayonnaise,
• 3rd layer: finely chop Chinese cabbage + mayonnaise,
• 4th layer: fried mushrooms with onions,
• 5th layer: boiled eggs grate + mayonnaise,
• 6th layer: grate cheese,
• 7th layer: walnuts.

You can decorate the salad as you wish.

8) Golden Rose Salad

Preparation:

The number of products is arbitrary.

• 1st layer: cut boiled chicken into strips, grease with mayonnaise
• 2nd layer: cut the egg whites into strips, brush with mayonnaise
• 3rd layer: cut fresh cucumber into strips, brush with mayonnaise
• 4th layer: grate cheese on a coarse grater
• 5th layer: cut fresh tomatoes into cubes

Make a net of mayonnaise on top and sprinkle with chopped pistachios. Let the salad stand to soak.

9) Layered Pineapple salad

Ingredients:

• potatoes - 3 medium
• chicken meat - 1 breast
• eggs - 3 pcs.
• cheese like "Russian" - 100 g
• pickled cucumbers - 4-6 pieces
• red onion - 1 medium onion
• juice of half a lemon
• pickled champignons
• green onion feathers for decoration
• mayonnaise
• ground black pepper

Preparation:

1. Cook potatoes in their skins until tender. Cool, peel, grate.
2. Hard-boiled eggs, cool, peel, grate.
3. Boil chicken meat, cool and cut into small pieces.
4. Cut the cucumbers into small cubes.
5. Grate cheese on a coarse grater.
6. Finely chop the onion, pour lemon juice for 5 minutes, then drain the juice and rinse if desired cold water.
7. Spread the salad in layers in the form of an oval on a dish, coat each layer with mayonnaise, except for layers of onions and cucumbers

• 1st layer: potatoes
• 2nd layer: onion
• 3rd layer: half chicken meat
• 4th layer: pickled cucumbers
• 5th layer: leftover chicken meat
• 6th layer: cheese
• 7th layer: eggs

To decorate, cut the mushrooms into thin slices. Grease the top layer of lettuce well with mayonnaise and decorate with mushroom plates, laying in the form of tiles. Make the top of the pineapple from the green onion feathers.

Fantasy salad
Ingredients
Boiled sausage - 150 g
Ham - 150 g
Potatoes - 2 pcs.
Onions - 1 pc.
Eggs - 3 pcs.
Pickled cucumbers - 2 pcs.
Sour cream - 4 tablespoons
Vegetable oil - 1 tsp
Lemon juice - 1 tsp
Salt pepper
Step 1 Prepare the dressing: mix the sour cream, lemon juice, vegetable oil, salt, pepper. Step 2 Cook the potatoes in their "uniform", peel them, three on a coarse grater, put them in a salad bowl, grease them with the dressing. Step 3 Cut into strips boiled sausage... We coat with a dressing. Finely chop the onion and put on the sausage. Step 4 Cut the pickled cucumbers into strips. Step 5 Cut the ham into strips, grease with dressing. Step 6 Boil the eggs, peel, three on a medium grater, sprinkle the salad on top. Step 7 We make the salad as flaky or you can make it not flaky.

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Cocktail salad "Tenderness
Bell pepper 1 pc.
Hard cheese 100 gr.
Chicken egg 2 pcs.
Ham 180 gr.
Mayonnaise on vk.
Cucumbers 1 pc.
Pepper is cleaned of seeds, the stalk is removed, the pulp is chopped with a knife or using a special vegetable grater. Cut the skin off the cucumbers, take out the watery core with seeds with a spoon, chop it into thin strips. The ham is cut into cubes. Hard-boiled eggs are rubbed finely.

The peculiarity of the recipe is that the finished dish is served in a cocktail glass. First, pepper is placed in it, then goes meat product, the next layer is cucumbers, which are covered with chopped cheese. Each level is soaked in mayonnaise.

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SALAD WITH SQUID AND EGG

Ingredients:
Squid - 150 gr
Green onion
Fresh cucumber - 2 pieces
Boiled breast - 200 gr
Mayonnaise
Green salad
Hard cheese - 150 gr
Eggs - 3 pieces
Radish and carrots for decoration

Preparation:
We'll wash the squids. Cook for 3 minutes in salted water with bay leaves. Do not overcook or they will become tough. Or you can put them in water, bring to a boil, turn them off and leave for 4-5 minutes.

Let's cut squids, cucumbers and boiled breast straws.

Boil the eggs and separate the whites from the yolks. Grate cheese and proteins on a fine grater.

Chop the green onion finely.

Now, in portions, lay out the ingredients in salad bowls in layers:

1 layer - chopped green salad or just spread out
2 layer - green onions
3 layer - cucumber
4th layer - boiled breast
5 layer - mayonnaise
6 layer - squid
Layer 7 - spread the cheese and protein in a circle

Decorate the squid salad with butterflies egg and radish, cucumber and carrot chamomiles. It turned out to be a very tender and appetizing salad.

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Olivier with chicken

Boiled potatoes - 4 pieces,
boiled carrots - 1 piece,
canned green peas - 1/2 can,
pickled cucumber - 2 pieces,
chicken breast - 200 grams,
red onion - 1/2 onion,
chicken egg - 2 pieces,
lemon juice - 1 tbsp spoon,
vegetable oil for frying,
mayonnaise - 50 grams,
sour cream - 50 grams,
fresh dill - 0.5 bunch,
salt and black pepper to taste.
The correct preparation of Olivier salad with chicken

First you need to boil everything necessary ingredients: potatoes, carrots and eggs.

Then boiled vegetables and fill the eggs with cold water and after a couple of minutes we begin to clean everything.

The chicken breast must be rinsed, then cut into thin (short) strips.

Heat the vegetable oil in a frying pan and transfer the chicken fillet into it. You can add your favorite spices and herbs as desired. Do not forget to add salt to the chicken. Fry the fillets until tender. At the end of frying, add the red onion, which needs to be peeled and cut into thin quarters.

Cut boiled carrots and potatoes, as well as eggs into small cubes. From canned peas we drain all the liquid. Cut the pickled cucumbers into small cubes.

In a small cup, mix mayonnaise with sour cream, add lemon juice and stir.

Greens should be washed and dried, then chopped finely.

The salad can be laid out in layers and served in portioned glasses, or you can simply mix and serve in a common salad bowl.

Do not forget to coat each layer of salad with a mixture of mayonnaise and sour cream!

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Fish salad
Mackerel - 250 g
Red onion - 1 pc.
Chicken egg - 2 pcs.
Carrots - 1 pc.
Pickled cucumbers - 2 pcs.
Garlic - 2 teeth
Rice - 1/2 cup
Green onion
Olive oil
Salt
Mix of 5 peppers

Preparation:

Soak the rice for 30-40 minutes.
Then rinse thoroughly and boil until tender in salted water. \
Peel the mackerel, cut into pieces.
Rinse well, put in a saucepan, cover with water and boil until tender, adding a little salt and lavrushka.
Separate the boiled mackerel from the bones, and disassemble the pulp into small pieces.
Hard-boiled eggs and cut into cubes. Pickled cucumbers, too, cut into cubes. Boil the carrots and also cut into cubes. Cut onions into strips. Chop the garlic through the garlic press and add to the rice. We get such a simple set of ready-to-eat products. Now we have two options for assembling. salad: you can combine all the ingredients in a common dish, season with salt and pepper, drizzle with a little olive oil and sprinkle with green onions on top.
And you can lay out in layers and serve in portions - it's just a matter of taste. Before serving, the salad with mackerel and rice should be infused for at least 30 minutes.

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Real jam! Salad "Fast and tasty"

For the salad you will need:
fresh cucumber
boiled eggs
cheese
crab sticks
onion
mayonnaise
I don't write the number of products, because it is not important, it depends on the number of eaters. Salad is laid out in layers:
1 layer, finely chopped onion, grease with mayonnaise;
2 layer-cucumber on a coarse grater (squeeze out excess liquid), grease with mayonnaise;
Grate 3 layer crab sticks, grease with mayonnaise;
4 layer-egg grate, grease with mayonnaise
Repeat the layers. The top layer is cheese on a grater.
The salad is ready! You can decorate it with some herbs. Simple and tasty. I hope you will like the salad too.

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Autumn Colors salad.

Ingredients:
Beef (boiled) - 100 g
Mushrooms (any) - 100 g
Bulb onions - 1 pc.
Tomato - 200 g
Cucumber - 150 g
Korean carrots - 80 g
Mayonnaise (for dressing) - 30 g.
Sour cream (for dressing) - 60 g
Olives (for decoration) - 9 pcs.
Parsley (for decoration)
Salt to taste

Preparation:
1. Boiled beef cut into strips; onions - in half rings; tomato and cucumber - thin strips.
2. Cut the mushrooms into small cubes (you can take any: boiled, fried or canned). I had fried porcini mushrooms.
3. I cooked in portions. The volume of one salad bowl is 250 ml.
Lay out in layers:
1 layer - boiled beef
2nd layer - mushrooms
3 layer - onions
4th layer - cucumbers
5 layer - tomatoes
6 layer - sour cream mixed with mayonnaise
Layer 7 - Korean carrots.
4. Decorate the salad with olives and parsley.

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Salad with croutons and smoked sausage

Ingredients:
Smoked sausage - 150 grams;
Garlic beer croutons - 50 grams;
Canned green peas - 3-4 tbsp spoons;
Fresh cucumber - 1 pc;
Mayonnaise - 2 tbsp. spoons;
Salt to taste.

Description of the cooking process:
This salad can be both casual and festive. It is better to serve it in portions, decorating at your own discretion. Croutons can be anything you like, but they work best with garlic. Serve the salad without delay so that the croutons do not get wet.

To prepare the salad, you need to take smoked sausage, beer croutons with garlic (others are possible), canned green peas, fresh cucumber, mayonnaise and salt.

Peel the sausage and cut into small cubes.

If the croutons are too long, then you need to break them into pieces.

Wash the cucumber, cut lengthwise into quarters and cut thinly across.

Combine sausage, croutons, peas and cucumber.

Season the ingredients with mayonnaise and salt if necessary.

Stir the salad.

Serve the salad in portions in bowls or bowls. Decorate as desired.

"Heart" tomato and corn salad
fresh tomatoes - 1 pc.;
- mayonnaise (20-30% fat) - 2-3 tbsp. spoons;
- corn (canned) - 2-3 tbsp. spoons;
- olives (pitted) - 5-6 pcs.;
- fresh cucumbers - 1/3 pcs.;
- chicken egg yolk - 1-2 pcs.;
- leeks - 2-3 branches.
Wash the tomato, cut into two parts. Cut out a heart from one part and cut the rest into cubes. The heart can be made from any vegetable of your choice. For example, cucumber, radish. But a red heart will look more spectacular, so a tomato is the best way out.

Lay out a layer of tomato
Lay out the first layer of the "Heart" salad - the tomatoes. Then sprinkle them with mayonnaise. Too much mayonnaise should not be put in and it is better to take it with a low percentage of fat, but it is better to make mayonnaise at home.

Spread out the canned corn
Now add the canned corn to the glass. This will be the next layer of the "Heart" tomato and corn salad.

Cut olives into rings
It is better to take olives without pits, otherwise it will be inconvenient. Cut them into rings.

Place around the rim of the glass.
Place the olive rings around the rim of the glass. It is necessary that they fit snugly together.

Cut the cucumber
Wash the fresh cucumber and cut into triangles, slices or strips.

Lay out the sliced ​​cucumbers
Place the sliced ​​cucumbers in the center of the glass. Drizzle with mayonnaise.

Grate the yolks
Boil the eggs until tender. When they are cool, peel them. Then separate the yolk from the white. And grate the yolks on a fine grater.

Chop the leeks and sprinkle
Pour the yolks into the glass, covering the corn. Drizzle with mayonnaise. Wash and chop the leeks. Pour over the yolks.

Top with red tomato skin heart
Place the tomato skin heart on top of the tomato-corn salad. A salad for anyone or a loved one is ready!

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Squid salad with caviar
250 g crab sticks;
- 200 g squid;
- 50 g of mayonnaise;
- 50 g of caviar;
- parsley - for decoration.
If you took unpeeled squid, then you will need to peel them yourself and boil them first. You can read about how to peel squid on our website. But we recommend taking squids that are already completely ready for cooking, this will greatly save you time. Do not cook squid for too long, or they will become rubbery. If you still do not know how to cook squid, then you need to read the rules for their preparation. Cook them for no more than 3 minutes in salted water.

Squid chop
After cooking, the squid must be cooled, and then carefully cut into small strips.

Lay the squid in the first layer
Lay the squid with the first layer of salad with caviar, take mayonnaise and grease them on top.

Expand the crab sticks
We unfold the crab sticks into plates, then cut them into small strips from the longer side.

Lay out the crab sticks
Cut crab sticks should be laid out with the next layer of squid salad with caviar and greased with mayonnaise.

Lay out the red caviar
So, the salad with crab sticks and squid is almost ready, it remains only to lay out the red caviar in the last layer.

Decorate with greens
You can serve this wonderful squid salad with caviar to the table.

Salad with squid and red caviar
The salad turned out to be very tasty and beautiful, and its appearance is very rich.

Squid salad with caviar
Such a wonderful salad will become the best dish on your table, it will definitely please all the guests at your holiday, they will definitely be satisfied with such an ornate salad!

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Portion salad "Kaleidoscope"
potatoes - 5-6 pcs. (small);
- eggs - 2 pcs.;
- ham - 150 gr;
- olives - 100 gr;
- sweet pepper - 1 pc.;
- pickled or pickled cucumbers - 2 pcs.;
- salt to taste;
- mayonnaise or thick sour cream for dressing;
- green head lettuce leaves for serving.
1. To make the process of preparing portioned Kaleidoscope salad go faster, you need to prepare the products. Peel the potatoes, cut into pieces. Put in boiling water, salt, leave to simmer over low heat until tender. Boil hard boiled eggs.

Chop the ham
2. While potatoes and eggs are boiling, chop all other salad recipes in glasses. Cut the ham (you can take sausage or boiled meat) into medium-sized cubes.

Chop the pepper
3. Choose a fleshy, juicy sweet pepper. Thin-skinned peppers look unappetizing and won't taste in a salad. Cut it into small cubes.

Chopping the olives
4. If the olives are pitted, cut them into slices. If with a bone, cut into pieces, cutting off the bone from all sides.

Chopping cucumbers
5. Add cucumbers to your taste - pickled or pickled. It is desirable that they are not very spicy and do not interrupt the taste of other components. Chop them finely, like for an Olivier salad.

Chop the potatoes
6. Boiled potatoes should cool, then when cutting it will not crumble, it will keep its shape. Cut it not very finely, in the same cubes as the ham.

Cut the eggs
7. Cut boiled eggs into cubes. If the portioned salad is seasoned with sour cream, then one yolk can be left for dressing.

Stir the salad
8. Mix all products. Stir gently to keep the egg yolk from crumbling.

We spread lettuce leaves
9. Disassemble the cabbage salad into leaves, rinse them under running water. Pay special attention to the leaf petioles - often sand and dirt remain there, so the leaves must be thoroughly washed and dried with a paper towel. Insert 2-3 leaves into each glass. Select the height of the leaves so that the leaves protrude above the edge of the glass.

We spread the salad
10. Gently fill the glasses to the top, leaving some room for refilling.

Portion salad "Kaleidoscope"
11. Pour the portioned Kaleidoscope salad with thick mayonnaise or sour cream mixed with egg yolk and mustard. Add dressing just before serving.
We also recommend preparing portioned salad in glasses.

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Carrot and onion salad
- boiled eggs - 4 pieces,
- bow - 1 head,
- carrots - 1 piece,
- black pepper - it tastes,
- salt - tastes,
- sugar - it tastes,
- cheese - 100 grams,
- mayonnaise - for dressing,
- walnuts - 50 grams,
- garlic - 2 cloves,
- vegetable oil - for frying.
And so, first grate the carrots and fry in a pan. Next, remove from heat and let the oil drain. Then add the garlic and stir.

Marinate the onion
Now we chop the onion, it must be marinated in sugar, salt and pepper.

Grind the eggs
Then we clean the eggs and separate the white and yolk. Grind each part of the egg separately. And rub the cheese on a coarse grater.

A layer of protein, carrots and mayonnaise
It was the turn to lay out the salad in layers. To do this, we take a suitable vase and begin, smearing each layer with mayonnaise, lay out the protein, cheese, carrots and garlic,

Onions with nuts, cheese, protein
onions and nuts, protein again,

Repeat all layers
and then repeat all layers again.

Carrot and onion salad is ready
At the end, lay out the yolk, decorate and serve. And it is better to let the salad brew for several hours, then it turns out much tastier.

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Squid and corn salad
frozen squid - 100 g,
- fresh cucumber fruit - 1 pc.,
- chicken eggs - 2 pcs.,
- hard cheese - 50 g,
- corn - 50 g,
- mayonnaise sauce,
- salt,
- greens.
Defrost the freshly frozen squid and pour over it with boiling water to make it easier to remove the skin from it with a knife. We clean it from the skin, take out the cartilage and rinse thoroughly. Cook the clam in salted water for 3 minutes.
We cool it and cut it into strips.
Peel hard-boiled chicken eggs and chop finely with a knife.
Grind the hard cheese on a grater. Rinse the fresh cucumber with cold water and then chop it into small cubes.
Put chopped eggs greased with mayonnaise in a portioned salad bowl.

Lubricate with mayonnaise
And grease each layer of ingredients with mayonnaise.

We spread the cucumber
We spread the cucumber.

We spread the squid.
We spread the squid.

Add corn, decorate with herbs
Add corn, decorate with herbs and serve.

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Festive vegetable salad with cheese
1 fresh cucumber;
- 150-200 g of fresh cabbage;
- 2-3 tbsp. l. canned corn;
- 1 fresh tomato;
- 50 g of hard cheese;
- mayonnaise;
- greens for decoration.
Wash the cucumber and cut it into small cubes.
Shred cabbage
Shred cabbage as small as possible. Any kind of kapsta is suitable for such salads - Peking, white - it doesn't matter, as long as you like its taste. This time I used white cabbage but young - it has a mild pleasant taste, ideal for such salads.
We'll need canned corn. We take it out of the jar, let the juice drain. Chop the tomatoes
We choose bright red tomatoes for the salad, not yellow or brown - not only their taste is important to us, but also their color. The fact is that the salad already contains both a green cucumber and yellow corn, we just lack a bright spot - that will be the tomato. Cut the tomato into small cubes, the same size as the cucumber. Three hard cheese
Vegetables in the salad will not be alone - they will also be joined by hard cheese. It should be with a neutral taste so as not to interfere with the vegetable company, but only to complement it. Three hard cheese on a medium or fine grater. Put the cabbage on the bottom of the salad bowl
Let's start assembling the salad. At the bottom of a salad bowl or glass cup (verrina), lay out the first layer - cabbage. Put mayonnaise on top of it. Layer of canned corn
Now it's the turn of the canned corn. Cover it with a small amount of mayonnaise (like cabbage). Layer of cucumber
Now it's the turn of the cucumber. Well, followed by mayonnaise again. Layer tomato
Another layer is a tomato. And again mayonnaise. The mayonnaise layers should be about the same, but not too large so that the ingredients do not "float" in a salad bowl or verrine. But all the mayonnaise should be enough for the sauce to be felt as the salad is stirred further. cheese layer
And the last layer is hard cheese. It was not by chance that I stopped at it, as the closing ingredient: grated cheese looks very appetizing. Let's not forget to decorate the salad with a sprig of dill or parsley.
That's all, our festive vegetable salad is ready. Bon appetit! Festive vegetable salad with cheese
Tips and tricks:
If hard cheese is not rubbed well (and this happens with some varieties), then you need to put it in the freezer for 15-20 minutes, and then take it out and immediately grate it. The cheese will harden in the cold to the point where it will be easy to grate. vegetable salad with cheese
The most optimal sauce for such a salad is mayonnaise, preferably homemade. But if you do not eat it in principle (even cooked at home), then I can offer you a worthy alternative. Mix sour cream with a little mustard, add chopped garlic and / or a pinch to taste provencal herbs, and you have a great sauce for a salad with vegetables and cheese.

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Salad with scrambled eggs, chicken and mushrooms
eggs - 3 pcs;
- carrots - 1 large;
- mushrooms ( fresh champignons) - 100-150 gr;
- onions - 2 pcs;
- boiled or baked chicken fillet - 150 gr;
- vegetable oil - 2 tbsp. l;
- fresh cucumber - 2 pcs;
- ground turmeric - 2 pinches;
- fresh dill (or parsley) - 1 bunch;
- salt - to taste;
- freshly ground black pepper - to taste;
- green onions - several shoots;
- red sweet pepper - 0.5 pcs (or 1 tomato);
- mayonnaise - to taste.
Beat the eggs with a whisk, prepare the omelet mixture. To do this, add a couple of tablespoons of cold water or milk to the beaten eggs, add salt to taste, a little turmeric for color. If desired egg mixture to make an omelet, you can season with black pepper. fry and chop omelet
Pour a tablespoon of oil into a hot frying pan. We warm up, pour out the omelet mixture, distributing it in a thin layer. If the pan is small in diameter, then fry the omelet in portions, dividing the mixture two to three times. Cool, cut into pieces and cut into strips. chop onions, carrots and mushrooms
For salad, carrots, mushrooms and onions need to be fried. We cut the onion into half rings or feathers, cut the carrots into thin plates, then chop them into strips (or three on a coarse grater). Cut the champignons into small pieces, fry the onions, add the mushrooms
We heat the oil, you will need 1-1.5 tbsp. spoons, no more, otherwise the salad will turn out to be very high-calorie and fatty. We spread the onion, lightly fry it, bringing it to transparency and slightly browning the edges. Add the mushrooms, fry until almost cooked, add the carrots to the mushrooms and onions
Pour carrots with mushrooms and onions. Fry for 3-4 minutes over low heat, add no more oil. The carrots will remain firm, but the carrots will become soaked in oil and lose their firmness. Season the mushrooms with onions and carrots with salt and pepper to taste. Cool it down. cut the chicken
Cut the chicken meat into the salad into small pieces. Cut the cucumbers into cubes
Cut the cucumbers into plates or slices, chop them into strips. add dill
Add chopped chicken, pepper, finely chopped dill to the mushrooms fried with onions and carrots. Season with mayonnaise
We mix. We fill with mayonnaise to your liking (whoever likes it - put more or less). Put a layer of mushrooms with chicken on the bottom
We take glasses, transparent glasses made of glass or plastic. Put a layer of mushrooms with chicken and mayonnaise on the bottom. We fill about a third of the glass with this mixture. Then we spread a layer of cucumbers. Add a little salt. Put omelet straws on top
Put the omelet straw on top. You can make a mayonnaise mesh, but if you have well seasoned the bottom layer with mayonnaise, then this is not necessary. Sprinkle the salad on top with small pieces of sweet pepper or a tomato
Sprinkle the salad on top with small pieces of sweet pepper or tomato and green onions.

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Crab stick cocktail salad
crab sticks - 50 g;
- Chinese cabbage - 100 g;
- processed cheese - 1 pack;
- pitted olives - 50 g;
- dill - 10 g;
- mayonnaise - 2 tbsp. l.
We wash the Chinese cabbage in cold water and let it dry from excess liquid. To prepare this salad, you will need the most tender part of the leaves without the white stump - chop the leaves with your hands or with a knife. Put half of the Chinese cabbage on the bottom of the glasses.

Cut the crab sticks and lay them out
Thawed at room temperature cut the crab sticks into large cubes and distribute over the glasses.

Sprinkle with finely chopped dill
Sprinkle a layer of crab sticks on top with finely chopped dill.

Cut the processed cheese into large cubes and send it to glasses with other ingredients
Cut the processed cheese into large cubes and send it to glasses with other ingredients.

Add olives to the salad
Add olives to the salad - they can be put whole or cut into rings.

Season the dish with mayonnaise
We fill the dish with mayonnaise - 1 tablespoon per serving is enough.

Put the remaining Peking cabbage leaves in glasses
Put the remaining Peking cabbage leaves into glasses.

Decorating the cocktail salad with a sprig of fresh dill
Decorate the cocktail salad with a sprig of fresh dill on top and serve. Bon Appetit!

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Mayonnaise.
We clean the surimi from the packaging film and cut them into circles.

Chop the olives
We take out canned olives from the jar and cut them into small rings.

Boil and chop the eggs
Cook hard-boiled eggs, cool and peel them. Then cut them into small cubes.

Cut Korean carrots
Korean carrots, if necessary, then chop finely.

In a salad bowl, mix surimi, chicken eggs, olives and Korean carrot, maoines
In a salad bowl, mix surimi, chicken eggs, olives and Korean carrots.
Season the salad with mayonnaise or sour cream sauce.
We put ready salad to soak for a couple of hours in a cool place before serving.

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Tomato salad with apples and cheese
2 medium tomatoes;
- 2 medium green apples;
- 40 g of hard cheese;
- 0.5 - 1 clove of garlic;
- 4 tablespoons of low-fat sour cream;
- 1 teaspoon lemon juice;
- 4-5 sprigs of dill;
- salt to taste.
Wash the tomatoes and dry them. We cut them into small pieces, 4-5 mm thick.

Cut the cheese into cubes
We also cut the cheese into thin cubes, 3-4 mm thick, about 2 cm long.

Cut the apples into cubes
Wash the apples and peel them. Cut into 4 parts, remove the core. When all the apples are peeled, cut them into thin cubes, about the same size as the tomatoes.

Sprinkle apple cubes with lemon juice
Apples darken quickly when exposed to air, making the salad unappetizing. Immediately after cutting, sprinkle the apple cubes with lemon juice and stir - this will prevent them from instantly darkening.

Chop the garlic
Cooking salad dressing. Peel the garlic and pass it through a garlic press.

Finely chop the dill
Wash the dill and dry it. Then chop finely.

Combine garlic, sour cream and dill
Combine garlic, sour cream and add dill. Salt to taste.

Mix the mass
We mix everything.

Place apples on the bottom of the salad bowl
Prepare the tomato salad with cheese for serving in portions, lay all the ingredients in layers. Place apples at the bottom of the salad bowl.

Cover the apples with dressing on top
Cover the apples with the dressing on top. Calculate the amount of dressing based on the fact that there will be 2 layers of dressing in one serving. This is the first layer of the dressing.

Putting tomatoes in a salad bowl
Now we put the tomatoes in a salad bowl.

Cover with dressing
And we also cover them with a gas station. This will be the second layer of the dressing.

We spread the cheese cubes
Now we lay out the cheese cubes. Actually, that's all, the salad is almost ready.

Garnish the salad on top with a sprig of greens
There is a small touch left - decorate the salad on top with a sprig of herbs - dill, parsley or basil - so your dish will look complete and more appetizing.

Tomato salad with cheese and apples
I do not recommend stirring the salad before serving - everyone can do it for themselves. But even in a mixed form, a tomato salad with cheese and apples does not lose its attractiveness.

Tomato salad with apples and cheese
Tips and tricks:
We choose tomatoes that are always ripe, but dense, without dents and damage to the skin. The shape of the tomatoes is not important, but I want to note that plum tomatoes are usually more dense than round ones - they will behave better in the salad.
We choose apples only of sour varieties (sweet apples cannot be combined with tomatoes in any way.) Apples must be without crushes, wormholes

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Peking cabbage and smoked chicken salad
smoked chicken breast - 1 pc.,
- Chinese cabbage - 0.5 head of cabbage,
- red bell pepper - 1 pc.,
- green onions - 1 bunch,
- olive oil - 2 tablespoons,
- salt - a pinch
Finely chop the Peking cabbage, put in a bowl and salt a little. Mash the cabbage with your hands so that it runs the juice and becomes soft.

Put Chinese cabbage in a bowl
Put the Chinese cabbage in a bowl or glass in which you will serve the salad.

Put the pepper on top of the cabbage
Peel the bell pepper from seeds and cut into small cubes. Place on top of the cabbage. You can also use yellow bell peppers in this recipe, but not green ones, since this will only make the appearance of the salad worse.

Laying out another layer of Chinese cabbage
Then lay out another layer of Chinese cabbage. Add a little olive oil, just a little, so that it does not float in the bowl.

Cut the smoked chicken breast into thin strips and lay out in a layer
Cut the smoked chicken breast into thin strips.

Place the breast on top of the Chinese cabbage.

Sprinkle with green onions
Chop the green onions at an angle and sprinkle the salad with them on top.

Puff salad recipe in bowls

Serve salad with Chinese cabbage and chicken in bowls or glasses. We also advise you to look at the recipe for making a Chinese cabbage salad with an egg. Bon Appetit!

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Beet and herring salad
boiled potatoes - 6-7 medium tubers;
- boiled carrots - 2 pcs;
- boiled or baked beets - 2 pcs. medium size;
- onions - 1-2 pcs;
- pickled or pickled cucumbers - 2 pcs;
- slightly salted herring - 1 fillet;
- mayonnaise - to taste;
- canned or frozen green peas - 3-4 tbsp. l.
- table vinegar or apple cider - 0.5 tbsp. l;
- salt, sugar for the marinade - pinch at a time.
If you do not want to spoil the taste of the salad, do not add warm and even more hot potatoes to it. Boil peeled potatoes in salted water, be sure to cool them and only then mix with the rest of the ingredients. The rest of the vegetables (beets and carrots) are also better boiled in advance, cooled, peeled. Cut the cooled potatoes into cubes of about 2 cm or slightly larger. If you decide to decorate the salad as in the photo, then set aside 1 potato tuber.
Peel the carrots, cut them into cubes slightly smaller than the potatoes.
You can take pickled or pickled cucumbers for salad. Medium slicing - not quite finely, but not in large pieces either. Cut the onions into smaller pieces
Cut the onions into smaller cubes as for the soup frying. We leave a few onion rings to decorate the salad (if necessary). boil and chop beets
Boil the beets in advance and let them cool to room temperature. Try to steam the beets for a salad, not in water - you will immediately feel the difference. Steamed beets will be brighter in color and taste, not to mention that they will retain more vitamins and will not be watery. Peel the cooled beets and cut them into medium-sized cubes. pickle onions
If you like spicy onions with a slight bitterness, then add them to the salad without pickling. If the onion is very bitter, sharp in taste, sprinkle it with vinegar and add a pinch of salt and sugar. Mix, let the onion stand in the marinade for 10 minutes, combine the ingredients
When all the vegetables are chopped and the onions are marinated, pour everything into a bowl and stir. You can add the marinade left over from the onions, then the salad will turn out to be spicy.
In winter, there are no fresh green peas, so we will add frozen (or canned, if you like) to the salad. Fill the frozen peas with cold water, after 2-3 minutes we will merge it. Add the peas to the rest of the ingredients. Mix everything and let the salad stand for half an hour at room temperature, so that the vegetables are soaked in beet juice. Put the salad, a layer of sayonnaise
We take small portioned salad bowls or glasses, bowls. We spread a layer of lettuce, filling the dishes by about a third. Lubricate with a layer of mayonnaise. Sprinkle with fresh green peas
Put another 2-3 tablespoons of salad on top of the mayonnaise. Sprinkle with fresh green peas. put herring on top

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Portion salad of squid and crab sticks with cheese
squid - 50 grams;
- chicken eggs - 1 pc .;
- crab sticks - 4 pcs.;
- processed cheese - ½ pcs.;
- olives - 10 pcs.;
- pomegranate - to taste;
- fresh parsley - 6 branches;
- mayonnaise - 3-5 tsp;
- salt to taste.
To prepare portioned salad squid, peel, boil in salted water, cool and cut into rings.

Place the squid in a glass
Prepare the glasses in which you will cook crab salad with squid. Put the squids in them right away. Divide all ingredients equally. Drop in some mayonnaise.

Cut the eggs
Boil the eggs, peel and cut into half rings. Place in glasses and brush with mayonnaise.

Cut the crab sticks
Cut the crab sticks into cubes. Have you tried stuffing them? See How To Make Stuffed Crab Sticks.

Slice the cheese
Cut the melted cheese into strips. Place crab sticks and cheese in glasses and brush with mayonnaise.

Cut olives into rings
Cut the pitted olives into rings.

Lay out a layer of pomegranate seeds
Place the olives in the glasses. Put the peeled pomegranate on top in glasses too.

Chop the parsley
Wash and chop the parsley.

Place the parsley on top of the steel ingredients
Place the chopped parsley in glasses. Crab salad with squid is ready. Now all that remains is to decorate the glasses and you can serve them to the table.

Garnish with olives and squid
Hang a couple of olive rings and a squid ring on the glass. The festive salad is ready. Serve to the table.

Crab salad with squid
If you need everyday dish then just stir all the ingredients and add salt to taste.

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Making a salad is just a skill. But presenting it beautifully is already a real art. To set a festive table, it is not at all necessary to call a team of professionals in carving or catering to your house (carving for vegetables and decorating dishes). You can do everything yourself. Your guests will especially appreciate the fact that salads will not be served in a common dish, but in portions.

In addition to beauty, this type of design also has hidden practical advantages. Firstly, a leaked ingredient (for example, a tomato) in a small portion will not spoil the overall appearance of the dish. Second, flaky salads are best viewed through a glass cup. And finally, the shameless guest will not sweep away the expensive delicacy (shrimp, foie gras) from above, leaving the rest only with potatoes and onions. Making a portioned salad is easy. This does not require any special equipment. And in this article we will provide a selection of recipes for portioned salads with photos of dishes.

The basics of the art of catering

Restaurant dishes always look beautiful. And so that your snacks are not only tasty, but also spectacular, we will try to arrange them appropriately. What do we need for this? There is an opinion that such snacks are served in bowls. This is true, but not always. Only simple portioned salads are served this way. From recipes with photo dishes, you will not only learn how to make these flaky snacks, but you will also understand that they are served in the form of cylinders on flat plates.

Fusion salads are often found on the table in small, deep dishes. A transparent glass of a round or square shape is also good idea for decorating snacks.

And finally, the edible tableware. You can fill flaky volovany with salad, baskets from shortcrust pastry.

If hard cheese is listed among the ingredients of the appetizer, do not rush to add it to the dish. Heat a frying pan and add a piece of this fermented milk product. When it melts slightly, lift it up with a spatula and quickly move it to the bottom of an inverted glass. After cooling down, the cheese will take the shape of a basket, where you put the salad. It should be remembered that different snacks require special design. For example, you cannot put a juicing snack in dough baskets. Coarsely chopped ingredients will not make even layers.

Portion salads in bowls: recipe with photo. Cocktail

There is only one basic secret to decorating such dishes. All ingredients are cut into equal pieces (of equal size). If you have chopped sweet peppers into strips, then chop other vegetables in the same way. Unlike serving in glasses, in bowls, the components can be either laid in even layers or mixed with each other in an artistic mess. Therefore, such snacks are called cocktail salads. They always look a win-win. Here is the first of a selection of recipes for portioned salads in bowls.

1. Cook 2 hard-boiled eggs, finely chop.
2. Cut the ham into cubes or strips. We put it on the bottom of the bowl.
3. Lubricate with a thin layer of mayonnaise.
4. Place finely chopped fresh cucumbers on top.
5. We put grated cheese and chopped eggs.
6. Apply a more generous layer of mayonnaise.
7. The next layer is formed from diced sweet red pepper.
8. Sprinkle it with cheese straws.
9. Decorate the salad with fresh herbs, cucumber slices, pepper strips or tomato slices.

With cheese and ham

Here's another recipe for a simple and delicious salad:

1. First, fill the portioned bowls with one hundred grams of ham.
2. All ingredients in this dish should be cut into very thin strips. Since such a salad cannot be salted in order to avoid letting it juice, we will coat each layer with mayonnaise.
3. The soft ham at the bottom of the bowl will curl up in curls.
4. Cover it with fresh cucumber.
5. Place boiled eggs on this layer (two pieces).
6. We put red bell pepper on them.
7. At the very top, we will have hard cheese. If you cannot cut it into thin strips, you can rub the ingredient coarsely.
8. We decorate our dish with a cucumber circle and green onion feathers.

Chicken cocktail salad

1. First, boil the chicken breast fillet in salted water with bay leaves and peas.
2. Remove from the broth, leave to cool.
3. Let's boil three chicken eggs.
4. Pour one hundred grams of prunes with boiling water, let stand for 10 minutes, choose the seeds.
5. For this delicious portioned salad in bowls, the recipe prescribes to cut all the ingredients (except for the yolks) into thin strips.
6. Now we collect the dish in layers. As in the previous recipe, we coat each layer with mayonnaise.
7. We put the chicken breast on the bottom.
8. Next - a cucumber, egg whites, prunes.
9. Mash the yolk with a fork and sprinkle it on the dish.
10. Let's grill some nuts - walnuts, cashews or hazelnuts. Sprinkle them over the salad.
11. You can garnish the snack with a sprig of dill or a parsley leaf.

Avocado with shrimps

Not a single selection of recipes with photos of portioned salads is complete without this spectacular restaurant dish. Its two main ingredients - shrimp and avocado - are not only considered delicacies, they are also very healthy. But it is worth remembering that the overseas fruit is very oily. Therefore, such a salad should not be seasoned with mayonnaise. The best sauce there will be natural yogurt.

This is a fusion salad. It cooks quickly, shortly before serving (if you have boiled, chilled and peeled shrimp on hand). The avocado pulp is oxidized in air. So that it does not darken and retain its "presentation", it must be sprinkled with lemon juice.

1. First, cut the cherry tomatoes into quarters.
2. We leave some shrimps whole - one in the bowl.
3. We cut the rest into pieces.
4. Divide the avocado into halves, take out the pit, peel it. Cut the pulp into cubes.
5. We mix the ingredients, salt.
6. Season with yogurt.
7. We lay out the salad on the bowls. Decorate the top with whole shrimps.

"Venice"

First, boil hard-boiled eggs - half for each bowl. Can be used not chicken product, and quail. Then you need one egg per bowl. For this portioned salad, the recipe calls for cutting the ingredients into small cubes. You can mix them with mayonnaise, or lay out the appetizer in layers. So, cut into small cubes:

• ham (150 grams);
• any hard cheese (70 g);
• large fresh cucumber without peel.

1. Peel the onion, chop finely, pour over with boiling water.
2. Strain and saute until golden brown.
3. Add to the common pot along with 150 grams of canned corn.
4. We fill with mayonnaise.
5. If you chose puff method serving, then lay out the ingredients in this order: ham, cucumber, fried onions, cheese, corn. Do not forget to smear each layer, except for the top one, with mayonnaise.
6. Thin slices of cucumber are placed on top.
7. The decoration of the dish can be quail egg... We place it, like a pearl, in the center of the bowl. If we use a chicken product, then figuratively cut the egg in half in the form of a lotus flower. We drip mayonnaise into the center.

"Man's whim"

This recipe a festive portioned salad will help out when there are few main dishes on the table. " Man's whim"Very satisfying, because it contains one hundred grams of beef, ham and chicken, as well as hard cheese and a chicken egg.

1. To turn it all into a salad, we'll add two pickles and a garlic clove.
2. Three types of meat must be present in the dish. Boil them until tender, cool, disassemble into thin fibers (or cut into thin strips).
3. Rub the cheese, white and yolk separately with coarse shavings.
4. Cut pickled cucumbers into thin strips.
5. Pass the garlic through a press and mix with mayonnaise.
6. Lubricate a glass with smooth walls vegetable oil... We spread it in layers: cheese, chicken, protein, beef, cucumber, pork.
7. We coat everything garlic mayonnaise.
8. Put the salad leaf on a flat portioned plate. Turn the glass upside down on it.
9. We tap on it with a spoon so that the contents slide gently onto the plate and set in an even cylinder.
10. Decorate the appetizer with grated yolk.

"Tenerife" in fusion style

Such a dish does not so much saturate as it creates a special romantic atmosphere. Prepare these snacks for a candlelit dinner for two. These salads can be served in small transparent portioned plates or glass vases with legs. In this type of snacks, it is important to maintain a harmonious color scheme.

1. At the bottom of the portioned dishes, tear lettuce leaves with our hands.
2. Peel the banana, cut the pulp into even circles.
3. Distribute in two vases.
4. Put boiled and peeled shrimps (depending on the size from 14 to 20 pieces) on a banana.
5. Pour three tablespoons of mayonnaise into a separate plate.
6. Squeeze the juice of one orange into it, add a pinch of nutmeg and ground black pepper.
7. We roast the nuts (walnuts or cashews), crush them.
8. Pour the salad with mayonnaise. Sprinkle nuts on top.
9. We put two mugs of orange on the edge of the vases and serve.

Shrimp appetizer. Recipe for a delicious portioned salad

With a photo of such a bright snack, any culinary magazine will look glamorous. Let's make a pineapple shrimp salad. Seafood will add a sophisticated look and taste to any dish. Moreover, this applies to portioned salads. Simple recipes allow you to quickly prepare a fusion-style festive treat. We need 300 grams of boiled and peeled shrimp.

1. We select several of the largest for decoration, put the rest in a bowl.
2. Add a spoonful of sour cream and spices to the salad, mix.
3. We take out canned pineapples (150-200 grams), dry with paper towels and cut into medium-sized pieces.
4. Pour three tablespoons of olive oil and the juice of half a lemon into a separate cup.
5. Mix and pour the seafood with pineapple with this sauce. Leave it for about ten minutes so that the shrimp will absorb the juice.

The serving of such a snack can be different. Option one: tear a salad leaf at the bottom of a glass bowl with your hands, put seafood with pineapple on it, sprinkle with grated cheese on top, put a shrimp with a whole tail and a sprig of parsley. Option two: portioned "cabbage roll". In this case, we do not tear the lettuce leaf, carefully wrap the lettuce in it with an envelope. Cucumber slices are sometimes used instead of a lettuce leaf. You can also make "shawarma" - so that the filling looks out of the green packaging.

With grapefruit

This recipe for portioned salad invites you to practice carving, that is, the art of slicing fruit. The task is very simple: we need to cut a large grapefruit so that we get two halves with jagged edges.

1. We disassemble the pulp of the fruit into slices.
2. We remove the bitter whitish membranes from them, cut them not very finely.
3. Handful pine nuts Calcine in a dry frying pan, let cool.
4. Scald one hundred grams of prunes with boiling water, take seeds from soft berries. We also chop not very finely.
5. Boil 300 grams of chicken fillet in salted water with spices.
6. Cool, cut into oblong pieces.
7. Mix chicken, grapefruit pulp and prunes. Season with mayonnaise to taste.
8. We fill two halves of a grapefruit peel with a salad.
9. Sprinkle with pine nuts.

Salad "On the grass firewood"

What are the ingredients in the appetizer with such an original name? Calm down: there is no firewood or grass in the recipe for portioned salad. Rather, rye croutons (purchased, in the form of oblong sticks) are the first ones. And our grass will be finely-finely chopped dill greens.

1. We leave a handful of crackers for decoration. Mix the rest of the pack (100-150 grams) with mayonnaise.
2. Also, only in separate containers, we do it with 200 g of chopped thin strips of ham, three hard-boiled and grated eggs, 3 pickles, half a can of green peas.
3. We put a cylindrical frame on a flat plate. You can make it yourself by cutting off the top and bottom of a half liter plastic bottle.
4. Inside such a frame, lay out in layers: crackers, peas, ham, cucumbers, eggs.
5. Sprinkle the top with finely chopped dill.
6. We remove the frame. We spread on the "grass" 4-5 "logs" - set aside for decoration crackers.

Tuna salad in cheese baskets

We have already described how to make an edible dish for such a snack. Any natural hard cheese will do. To make the baskets beautiful, you need to melt the pancakes in a round shape. While the cheese mug is cooling, you need to adjust the shape of the basket. But what to fill such a delicious container with what delicious portioned salads? Recipes for such snacks are very numerous.

You can stuff the cheese tartlets with anything, even traditional Olivier. The main thing is that the ingredients of the snack are not too fatty. Consider the simplest salad recipe you can fill cheese tartlet... Hard-boil three eggs, cut into small cubes or rub. Canned in own juice knead tuna with a fork. Mix both ingredients, season with mayonnaise. Sprinkle with plenty of chopped green onions.

Served in shortcrust pastry tartlets

Unlike a dense cheese platter, such a container requires a special approach. Not every recipe for portioned salad can be applied to tartlets. First, the mass must be dense and not letting in juice. After all, the dough, saturated with it, can lose its shape.

Secondly, all the ingredients of the salad in the tartlets should be crushed almost to the consistency of a homogeneous cream. Only in this case, the "cakes" will look neat and appetizing.