Yellow rose salad. Yellow rose salad with canned fish How to decorate the salad and make a rose from chips
Calories: Not specified
Cooking time: Not specified
I really didn’t expect to find such an unusual photo recipe on the Internet - “Rose” salad. Firstly, this salad is beautiful in appearance, and you can talk about its divine and amazing taste for hours. Secondly, such a wonderful salad is very easy to prepare.
In addition, "Rose" is a salad that is suitable for any upcoming holiday. Be it the eighth of March or a birthday, Easter or New Year. This salad will not only decorate the table, but will also be the key to compliments and rave reviews from your invited guests.
Ingredients:
- 1 potato,
- 1 chicken egg,
- 100 grams of ham,
- 50 grams of mushrooms,
- 0.5 cans of corn,
- 1 pack of chips,
- mayonnaise.
Step-by-step recipe with photos:
First of all, cut the mushrooms into pieces and fry them in a small amount of vegetable oil. 
Then transfer the mushrooms to the plate in which you will make the salad. It is better to take a plate that is not deep, otherwise the salad will not be so attractive in appearance.
Let us remind you that last time we prepared something like this. 
Potatoes can be boiled on the eve of the holiday. Peel the finished potatoes and then grate them on the finest grater. Place the potatoes evenly over the mushrooms. 
Spread a little mayonnaise.
Cut the ham into small cubes.
Open the can of corn and drain all the liquid. Place corn on top of ham.
Boil the chicken eggs until tender, cool, peel and grate on the finest grater.
Spread with mayonnaise, but only in such a way that the salad appears to have a raised top.
Wipe the edges of the plate with a cloth.
Now the simplest thing remains - decoration. To do this, open the chips and select the smoothest, not broken, wavy ones.
Make rose petals out of chips (see photo).
This is how the salad turned out after cooking!
Bon appetit!
No less bright and tasty -
Calories: Not specified
Cooking time: 60 min
Salad “Roses” is delicious, beautiful, truly festive. It will look great on your table and become its decoration. After all, what would a holiday be without flowers? Your guests will be delighted to see a bouquet of roses right on the salad.
The base will be a layered salad consisting of potatoes, salami, eggs, mushrooms and beets. And on top there will be a decoration in the form of roses. Making such a decoration is very simple. For this you will need pancakes and beets. How to form a rose, see below in this master class.
- potatoes - 2 pcs.;
- egg - 2 pcs.;
- salami – 200 gr.;
- pickled mushrooms (honey mushrooms) – 200 gr.;
- beets (medium) – 3 pcs.;
- thin pancakes (ready-made) – 4 pcs.;
- garlic – 2 cloves;
- mayonnaise;
- salt, ground black pepper;
- lettuce leaves;
- parsley.
Preparation time: 30 minutes (preparing ingredients) + 30 minutes (cooking).
How to cook with photos step by step
Boil vegetables (potatoes and beets) until tender. Cool and peel them. Grate the potatoes on a medium grater. 
Also grate the beets. Leave one piece for decoration. 
Hard-boil and peel the eggs for the Rose salad. Then grate it. 
Cut the salami into small pieces. 
Now let's start assembling the salad in the form of a bouquet of roses. Place the potatoes in the first layer on a flat dish. 
Lubricate it with mayonnaise. Place salami on top. 
Then – pickled mushrooms. 
Place eggs in the next layer. Lubricate them on top with mayonnaise. 
Add mayonnaise and chopped garlic to the grated beets. Stir and place the last layer on the Rose salad. 
Place the salad in the refrigerator for several hours to soak. Now all that remains is to decorate the salad. To do this you need to make roses. Grate the reserved beets on a fine grater or chop in a blender. Take a pancake and spread a thin layer of beets on it. If you don’t have ready-made pancakes, you can look on our website. 
And then cut into pieces approximately 1.5 - 2 cm wide. You will get burgundy roses. If you want to make them pink, just add mayonnaise to the beets that you use to coat the pancake. When you mix them, you get a pink tint. 
Place the roses on the salad. Garnish the sides of the dish with lettuce and parsley.
Bon appetit! 
Recipe author ANET83
This stunningly beautiful salad with pancakes looks so much like a bouquet of red roses! It is so solemn that it may well serve as a signature dish that guests will remember for a long time.
But, of course, this is a very tasty salad.
Salad Bouquet of roses
Required:
- 300 g – 3 medium potatoes
- 2 chicken eggs
- 90 g fresh sausage or salami
- 150 g pickled mushrooms
- 700 g – 3 medium beets
- 3 cloves garlic
- 5 pieces savory pancakes
- Salt to taste
- Mayonnaise
- A few sprigs of parsley
- Lettuce leaves
- Plate d 27cm
Preparation:
1. Boil the potatoes and grate them on a coarse grater. Potatoes shred better if they are well chilled. Boil the eggs and grate on a medium grater.
Grated potatoes and eggs
2. Cut mushrooms and sausage into cubes. I made a salad using shiitake mushrooms. Pickled mushrooms of this type contain a lot of liquid, so after slicing, place them in a sieve to drain.
Sliced mushrooms and sausage
3. Boil the beets until tender. Grind one in a blender or grate on a very fine grater. Grate the other two on a coarse grater and squeeze out excess juice or simply let drain on a sieve. Leave the beet pulp along with the juice; it will help color future roses. But if you are preparing the salad for future use, for example, the next day, then the juice can be drained. During this time, the pancakes will be colored and will not get soggy.
Grated beets
4. Add garlic squeezed through a press, mayonnaise and a pinch of salt to the coarsely grated beets. Stir and set aside for now. We'll need it at the very end.
Beetroot with mayonnaise and garlic
5. Take the prepared pancakes and grease each one with beetroot paste. You need to lubricate with a thin layer. From this moment on, the beet juice will begin to saturate and color the pancake with a rich color. By the way, if you wish, you can add garlic to the pulp. I didn't add it.
Pancakes coated with beetroot pulp
6. Roll the pancake into a tight roll and cut into equal pieces 1.5 cm thick. The roses are ready. Transfer them to a plate and leave until ready to serve.
Pancake roses
7. Let's start assembling the salad. All products will be laid out in layers, forming a slide. Line the bottom of the plate with lettuce leaves and place a potato layer on them. Lubricate with mayonnaise.
Potato layer
Mushroom layer
9. Third layer of eggs. Spread evenly with mayonnaise.
Layer of eggs
10. Then add a layer of sausage plus mayonnaise.
Sausage layer
11. The final layer is beetroot. Distribute the beets and garlic over the entire surface of the salad, smoothing it out to form a hemisphere. Easily apply the beet layer with a fork, scooping up a little at a time and applying evenly over and over until the entire salad is covered in a red dome.
Final beet layer
12. Decorate the top of the salad with pancake roses.
Decorating a salad with pancake roses
13. Sprigs of parsley leaves reliably insure the bottom row of flowers, and they will not fall. Also insert parsley leaves between the rosettes.
Decorating with parsley sprigs
14. Salad Bouquet of roses is ready.
Pancake salad Bouquet of roses
Bon appetit!
The proposed salad recipe consists of several repeating layers: chicken fillet, Korean carrots, mushrooms and eggs. The chicken salad is decorated on top with fresh herbs and imitation roses from beet pancakes.
Each layer of this dish, except for the oil layer with Korean carrots, is covered with a mayonnaise mesh, which further increases the satiety and nutritional value of the salad.
The chicken salad in question consists of complex ingredients that need to be prepared in advance. This applies to Korean carrots and pancakes.
The time spent on preparing the “Bouquet of Roses” salad from beets with pancakes will be about 2 hours, but the pleasure gained from the delicious dish will more than pay for it.
Ingredients
- For pancakes:
- Egg – 1 pc.;
- Water (milk) – 100 ml;
- Flour – 150 g;
- Vegetable oil – 1 tbsp. spoon.
- For the beetroot filling:
- Mayonnaise;
- Boiled beets – 1 pc.;
- Garlic – 3 cloves.
- For Korean carrots:
- Carrots – 2 pcs.;
- Garlic – 3 cloves;
- Hot red pepper – 0.5 teaspoon;
- Ground coriander – 2 teaspoons;
- Vegetable oil – 50 ml.
- To collect the lettuce:
- Chicken fillet – 300 g;
- Mushrooms – 300 g;
- Eggs – 5 pcs.
Preparation
Chicken salad needs several pancakes with beetroot filling.
Sequence of cooking pancakes.
Whisk the egg, water and vegetable oil. Add flour. Stir everything until smooth.
Fry in a hot frying pan. The result should be 6-7 pancakes.
Grate the beets, add garlic. Combine everything with mayonnaise.
Spread the pancake with beetroot filling.
Roll the pancake into a roll.
Cut the pancake roll into 3 parts.
Make cross-shaped notches on one of the end sides.
The preparations for the proposed roses are ready.
The chicken salad has 2 layers of Korean carrots.
Let's make carrots in Korean. Grate the carrots into long strips.
Squeeze garlic onto carrots and add spices.
Heat the oil almost to a boil. Pour oil over carrots. Mix everything. Cover the Korean-style carrots with a lid and let it sit for 20 minutes.
Boil chicken fillet and eggs. Cut the eggs into cubes, tear the fillet into thin fibers.
Cut the mushrooms into thin slices.
Fry the mushrooms.
Place the first layer of chicken fillet on the dish. Cover it with mayonnaise mesh.
Cover a layer of Korean carrots with fried mushrooms.
Repeat all layers. Decorate the chicken salad with lettuce leaves.
Install the rosettes from the blanks, bending the edges of the pancakes.
A colorful and satisfying salad with pancake roses is ready. The spiciness and freshness of Korean carrots prevent the salad from being cloying and heavy, and the beetroot filling of the pancakes adds its own touch of freshness and piquancy to the usual combination of boiled meat and fried mushrooms.