Venice salad with smoked sausage step by step recipe. Venice salad with smoked sausage and Korean carrots - recipe
The Venice salad recipe is known in at least two versions. Moreover, each of these options can be performed in different interpretations. The first version of the salad is quite simple: its recipe includes ingredients that do not require preliminary preparation, and therefore such a salad can be prepared, as they say, on hastily... The recipe for this salad, of course, is more suitable for an everyday menu, but it can well be used for festive table.
But the second recipe includes many more ingredients, takes more time to prepare the salad, but the result is worth it! However, we offer both types of salad in different versions. And you just have to choose a recipe and prepare a salad.
"Venice" with sausage and Korean carrots
Ingredients:
- 200 g of any smoked sausage
- 200 g Korean carrots (not too hot)
- 200 g of hard low-fat cheese
- Large fresh cucumber
- Jar of sweet corn
- Mayonnaise
Preparation:
My cucumber (if desired, peel it) and cut into thin long cubes. We also cut the sausage. We shave the cheese on a coarse grater, and drain the marinade from the corn. Put the Korean carrots, cucumber, sausage, cheese and corn in a salad bowl, add mayonnaise and mix well. You don't need to put salt and spices in this salad, as Korean carrots and smoked sausage will add a spicy taste to the salad.
"Venice" with smoked chicken
Another simple recipe corn salad... It is distinguished from the previous one only by the smoked chicken and fresh carrots included in the salad.
Ingredients:
- Canned corn
- Smoked chicken fillet
- Fresh cucumber
- Raw carrot
- Mayonnaise and spices
Preparation:
Separating from the bones chicken fillet and cut the meat into thin cubes. Cheese and carrots, separately, pluck on a coarse grater. Cut the cucumber into strips, and drain the marinade from the corn. We put all the prepared products in a bowl, put salt, pepper and mayonnaise to taste and mix the salad well.
Note:
It is not necessary to season this salad with mayonnaise and salt in advance: the cucumber will give juice and the salad will "float". Do this just before the dish "goes out" to the table.
"Venice" puff
Salad recipe, which is the best fit for a solemn feast. The salad turns out to be quite unusual and diversifies the already fed up traditional menu of the festive table.
Ingredients:
- 400 g white chicken meat
- Fresh cucumber
- 200 g prunes
- 300 g fresh champignons
- 200 g cheese
- 3 potatoes
- 3 eggs
Preparation:
First, boil and cool the chicken, and then separate the white meat from the bones and cut it into cubes or cubes. Boil potatoes and eggs and let them cool completely. Cut the potatoes, chop the eggs on a fine grater. Soak prunes in boiling water and leave for about fifteen minutes, then rinse and dry them. Wash the mushrooms, cut into small pieces, fry in vegetable oil and put them in a colander or sieve to drain the fat. Pass the cucumber and cheese through a coarse grater.
We spread the salad in layers:
- prunes, cut into small pieces
- chicken meat
- mayonnaise
- mushrooms
- mayonnaise
- cucumber
We decorate the salad with a mayonnaise mesh.
Note:
The top layer can be laid out not with grated cucumbers, but with thin cucumber rings. The salad itself can be assembled in a split form or served in portions in transparent glasses or bowls.
"Venice" with tuna
The recipe for the fishy version of this popular salad. It is also notable for the fact that it is seasoned not with mayonnaise, but with a specially prepared sauce.
Ingredients:
- Canned tuna
- 4 fresh tomatoes
- 2 potatoes
- 2 eggs
- Olives
- Parsley and onion
For the sauce:
- 4 teaspoons vegetable oil
- Half a tablespoon of lemon juice
- Canned Tuna Juice
Preparation:
Boil potatoes and eggs, cool and peel. Cut the potatoes into cubes or cubes, grind the eggs using a coarse grater. Cut the tomatoes into small slices or cubes, and knead the fish with a fork, after draining the liquid from the jar. For the sauce, mix vegetable oil with liquid from canned food and lemon juice... Laying the salad in layers:
- potato
- tuna
- tomatoes
Lay the layers until all the prepared salad products are over. Pour sauce over each layer. Decorate the salad with herbs and olives.
Venice with pineapple
Enough unexpected recipe, given that this version of the salad includes not only the usual prunes, chicken and cucumber, but also pineapples with cabbage.
Ingredients:
- 200 g chicken meat (smoked breast can be used)
- 200 g fresh cucumbers
- 100 g fresh or canned pineapple
- 100 g prunes
- 100 g fresh cabbage
- Mayonnaise and salt
Preparation:
Boil the chicken meat in advance and let it cool right in the broth, then it will turn out juicy and tender. Pour the prunes with boiling water and leave for fifteen to twenty minutes. Meanwhile, cut the chicken, cucumbers and pineapples into cubes, chop the cabbage. We wash the prunes, dry them and also finely chop them. Then put all the food in a bowl, add salt and mayonnaise and mix. Serve the salad after cooling it down and decorating it with herbs.
As you can see, all the options for a salad called "Venice" offered to you are not just different, but sometimes completely different. Which recipe is considered real - no one will say for sure. In many restaurants, a salad under this name is generally a culinary experiment of the chef. So, for example, in the menu of one of the Moscow restaurants, this salad contains veal, apple, mushrooms and cheese, and it is filled with creamy sauce... However, the most famous recipe this salad is an option with corn and sausage or with chicken and prunes. Decide which recipe you like. Bon appetit and success in the culinary field!
I have been preparing the Venezia salad with sausage for many years. I have him, one might say, "on duty". A big plus of this salad is that you don't need to boil anything for it in advance. If the right products will be in your refrigerator, then the salad can be prepared for one or two.
Try not to use very much salted sausage so that the salad is not salty. Also, do not use very spicy Korean carrots, so that they do not overwhelm the taste of other foods. I don't add salt to this salad, but it's a matter of taste. The salad can be prepared both for everyday life and for a festive table.
Prepare the required foods.
Cut the smoked sausage into strips.
Cut fresh cucumber first into washers and then into strips.
Put cucumbers and sausage in a salad bowl, add mild Korean carrots.
Grate hard cheese on a fine grater.
Add cheese to salad bowl and mix all ingredients thoroughly.
Add canned corn and mayonnaise.
Mix all the ingredients thoroughly again and serve the Venezia salad with sausage to the table. If you are cooking for a festive table, then you can decorate the salad as you wish.
Bon Appetit!
I have been preparing the Venezia salad with sausage for many years. I have him, one might say, "on duty". A big plus of this salad is that you don't need to boil anything for it in advance. If the products you need are in your refrigerator, then the salad can be cooked once or twice.
Try to use a sausage that is not very salty so that the salad is not salty. Also, do not use very spicy Korean carrots, so that they do not overwhelm the taste of other foods. I don't add salt to this salad, but it's a matter of taste. The salad can be prepared both for everyday life and for a festive table.
Prepare the required foods.
Cut the smoked sausage into strips.
Cut fresh cucumber first into washers and then into strips.
Put cucumbers and sausage in a salad bowl, add mild Korean carrots.
Grate hard cheese on a fine grater.
Add cheese to salad bowl and mix all ingredients thoroughly.
Add canned corn and mayonnaise.
Mix all the ingredients thoroughly again and serve the Venezia salad with sausage to the table. If you are cooking for a festive table, then you can decorate the salad as you wish.
Bon Appetit!
Calorie content: Not specified
Cooking time: Not specified
Ingredients:
- smoked sausage - 200 gr.;
- Korean carrots - 200 gr.;
- cucumber - 1 pc.;
- canned corn - 200 gr.;
- cheese - 200 gr.;
- mayonnaise - 200 gr.
Step-by-step recipe with photo:
1. Grind the cucumbers, rinse them first. It is best to cut the vegetable into strips. We send the sliced cucumbers to the salad bowl. 
2. Next, lay out the corn, pre-drain the water. Sweet corn won't ruin any salad. 
3. We also send Korean carrots to the salad bowl. You can cook it yourself, or buy a ready-made one. 
4. Cut the sausage into thin slices. We send her to the salad bowl.
5. Grind the cheese on a grater. Add to the rest of the ingredients.
6. Combine all prepared ingredients in a salad bowl. We use mayonnaise as a dressing.
7. It is undesirable to add salt and spices to the dish. The ingredients in the salad contain a sufficient amount of seasonings. Therefore, the dish may turn out to be too spicy. The salad can be served both in salad bowls and in portions. In the latter case, you can decorate the salad with fresh herbs.
8. This one cooks very quickly, for its preparation you will need minimal set products. Each hostess will be able to please the whole family with a spicy treat.
Bon Appetit.
Salads are very popular, their variety is sometimes breathtaking. Dishes based on Korean carrots will appeal to spicy food lovers. Such a salad "Venice" with smoked sausage and Korean carrot even true gourmets will appreciate it. The salad recipe is very simple and quick. The dish will be able to take a place of honor at a holiday or act as an appetizer for a regular menu.
Ingredients of the Venice salad:
Smoked sausage - 200 g
Korean carrots - 200 g
Canned corn - 200 g
Fresh cucumber - 1 pc.
Cheese hard varieties- 200 g
Mayonnaise - 200 g
Step-by-step recipe for Venice salad with smoked sausage, Korean carrots and corn:
1. Grind the cucumbers, rinse them first. It is best to cut the vegetable into strips. We send the sliced cucumbers to the salad bowl.
3. We also send Korean carrots to the salad bowl. You can cook it yourself, or buy a ready-made one.
4. Cut the sausage into thin slices. We send it to the salad bowl.
5. Grind the cheese on a grater. Add to the rest of the ingredients.
6. Combine all prepared ingredients in a salad bowl. We use mayonnaise as a dressing.
Note: It is undesirable to add salt and spices to the dish. The components that make up the salad contain a sufficient amount of seasonings. Therefore, the dish may turn out to be too spicy. The salad can be served both in salad bowls and in portions. In the latter case, you can decorate the salad with fresh herbs.
This salad with smoked sausage, Korean carrots, corn and cheese is quick to prepare, and you also need the minimum set of available products. Each hostess will be able to please the whole family with a spicy treat.
Bon appetit, everyone!
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