On the traditional women’s day on March 8, women should definitely treat themselves to new cosmetics, elegant attire and, of course, a beautiful dish on the table. In our selection — spring salads, carefully decorated with an experienced hand of the master. Happy holidays, lovely ladies!
1. Salad with squid “Tender”
Ever need:
- 300-400 g of squid,
- 400 g of crab sticks or crab meat,
- 0.5 cans of canned pineapples,
- 5 eggs,
- 200 g of hard cheese,
- 2-3 onions,
- mayonnaise,
- salt to taste,
- vinegar.
For decoration:
- dill greens,
- carrots.
Preparation:
- Peel the onion and fill it with water and vinegar (in the proportion of 1:1) for 10 minutes, then drain the liquid, squeeze the onion. Boil the eggs, cool, clean, separate the whites from the yolks.
- Wash the squid, peel off the film, remove the hard plate and boil in salted water for 2 minutes. Then cool, cut into thin strips.
- Crab sticks or crab meat (leave a little for decoration) and proteins grate on a large grater in a separate bowl.
- Hard cheese is also grated on a grater (large or medium-optional). Remove the pineapple rings from the jar on a sieve and allow the liquid to drain. Half of the rings should be left for decoration, and the rest of the pineapples should be cut into pieces.
- In a deep salad bowl or on a dish, lay out layers, smearing each with mayonnaise: squid-onion-crab sticks-squirrels-pineapple-cheese. On top of the salad, sprinkle with crumbled or grated on a fine grater egg yolks.
- Garnish the dish with strips of carrot, half-rings of pineapple, slices of crab stick and dill.
2. Vegetable forshmak with herring
Ever need:
- 250 g white cabbage,
- 2-3 potatoes,
- 200 g herring fillet or sprat,
- 2 onions,
- 100 g of dried white bread and hard cheese,
- 0.5 cups of sour cream and milk,
- 3 eggs,
- 1.5 tablespoons of ground crackers,
- salt and pepper to taste,
- vegetable oil.
For decoration:
- dill greens,
- onions and green onions,
- berries,
- mayonnaise.
Preparation:
- Finely chop the cabbage, add salt and pepper, add vegetable oil and cook until almost ready.
- Boil the potatoes and rub them through a sieve. Peel the onion, cut it into small pieces and fry it in vegetable oil. White bread crumble, pour milk. Cut the herring fillet or sprat into small pieces.
- Combine the cabbage, potatoes, bread, and mix. Add the raw egg yolks, sour cream, onion, herring, pepper and salt, and mix again.
- Whisk the whites and mix with the prepared cabbage mass. The resulting mixture is transferred to a greased and sprinkled with breadcrumbs heat-resistant form, sprinkle with grated cheese, drizzle with oil.
- Bake for 30-35 minutes in the oven at + 180°C. Prepared mincemeat out onto a plate. Decorate according to your taste. Separately, you can serve sour cream.
3. Salad with cherry “Spring”
Ever need:
- 300 g of potatoes,
- 2 carrots,
- 2 onions,
- lemon juice,
- 100 g walnuts,
- 2 apples,
- 200 g of radishes,
- 2 garlic cloves,
- 4 eggs,
- 200 ml of mayonnaise,
- 1 bunch of cherry and greens to taste.
For decoration:
- 1 carrot,
- 5-6 pieces of large radish,
- parsley,
- beet juice.
Preparation:
- Boil the potatoes in their skins, peel them, and cut them into small cubes. Hard-boiled eggs, clean, grate on a fine grater.
- Peel the onion and carrot. Cut the onion into half rings. Grate the carrots on a fine grater. Cut the cherries into strips.
- Apples cut into thin slices, sprinkle with lemon juice, so as not to darken.
- Peel the walnuts and fry them in a dry pan for 5-7 minutes, then chop them. Radish cut into circles, then cut each in half.
- Peel and chop the garlic. Finely chop the greens. Mix mayonnaise with garlic and herbs.
- Lay out the prepared products in layers in the following order: potatoes-onions-cherries-carrots-nuts-apples-radishes-eggs. Grease each layer with mayonnaise.
- Decorate the resulting salad with parsley, carrot and radish flowers, tinted with beet juice.
4. Layer salad “Spring on the threshold”
Ever need:
- 600 g of chicken fillet,
- 5 medium potatoes,
- 2 boiled carrots,
- 2 green apples,
- 80 g mayonnaise,
- 100 ml of natural yogurt,
- 4 boiled eggs,
- 100 g of hard cheese,
- salt to taste.
Preparation:
- Wash the chicken fillet and boil it in salted water until ready. Cool and finely chop.
- Wash the vegetables, boil them, cool them, peel them and grate them separately on a coarse grater. Eggs to clear, grate on a small grater, cheese-on average.
- Wash the apples, peel, core, and seeds. Grate on a medium grater. Combine the mayonnaise with the yogurt and beat lightly with a mixer.
- Spread the salad on the dish in layers, smearing each layer with sauce: Apple-fillet-potatoes-half eggs-carrots – half eggs-cheese. Decorate as desired.
5. Salad with herring “Bouquet of lilac”
Ever need:
- 1 herring fillet,
- 3 boiled potatoes,
- 2 boiled carrots,
- 1 boiled beet,
- yolk of 4-5 boiled eggs,
- 2 onions and an Apple each,
- 100 g of hard cheese.
For the sauce:
- mayonnaise to taste,
- 5 garlic cloves,
- 1 teaspoon mustard,
- 1 bunch of dill and parsley,
- 1 tablespoon of olive oil.
For decoration:
- protein 4-5 boiled eggs,
- parsley and dill.
Preparation:
- For the sauce, mix mayonnaise with mustard, chopped herbs, crushed garlic, olive oil.
- Peel the cooked vegetables. Grate the beetroot peels and squeeze out the juice. Put 2/3 of the grated proteins in the juice, mix and let stand for 5-10 minutes, then squeeze out the juice.
- Grate the potatoes and Apple. Mix with part of the sauce and put a layer on the dish. Top with a layer of diced herring and chopped onion. Grease with sauce.
- Then lay out layers, smearing each with sauce, grated beets and carrots, crumbled yolks. Grate the cheese on top.
- Put the parsley on the surface of the salad in the form of a branch. From colored and white protein lay out clusters of lilac. Along the edge of the salad, put the dill sprigs.
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