Crispy kirieshki can be used not only as an independent snack for beer, but also as the main ingredient in various salads. These spicy croutons go well with fresh vegetables, fish, seafood and smoked meats.
Crispy salad with kirieshki and smoked chicken
Required Ingredients:
- 300 g smoked chicken;
- 100 g of cheese (Dutch or Gouda);
- 1 fresh cucumber;
- 1 pack of kirieshki croutons;
- 2 eggs;
- mayonnaise.
Preparation:
Boil chicken eggs hard-boiled, cool in cold water, then chop them with a knife or grate them on a large grater. Cut the smoked chicken and cucumber into thin strips. Grate the cheese on a medium grater. Combine the chopped ingredients in a deep bowl, add a pack of crackers to them, season the salad with mayonnaise and mix everything thoroughly.
Delicate salad with kirieshki and crab sticks
Required Ingredients:
- 200 g canned corn;
- 1 PC. processed cheese;
- 1 pack of kirieshki croutons;
- 200 g crab sticks;
- 2 eggs;
- mayonnaise.
Preparation:
Grind hard-boiled eggs on a grater with a large nozzle. Cut the crab sticks into medium-sized cubes. Rub the processed cheese on a fine grater. Drain the liquid from the canned corn, and then add it to the salad bowl to the rest of the products. Pour a pack of crackers into the salad, fill it with light mayonnaise and mix thoroughly. If desired, the finished dish can be seasoned with a small amount of chopped walnuts - this will add more piquancy to its taste.
Nutritious salad with kirieshki, beans and mushrooms
Required Ingredients:
- 1 can of canned beans;
- 1 can of canned mushrooms;
- 1 head of medium-sized onion;
- 1 carrot;
- 1 pack of kirieshki croutons;
- 3 tbsp. tablespoons of vegetable oil;
- 4 tbsp. tablespoons of mayonnaise;
- greens.
- salt, black pepper to taste.
Preparation:
We peel the carrots from the peel, and the onion from the husk, after which we cut the vegetables into thin strips or rub them on a coarse grater. Put chopped onions and carrots in a small frying pan with heated vegetable oil, season with a little salt and ground pepper, then simmer the vegetables over medium heat for 8-10 minutes. Put the finished onion with carrots in a salad bowl and let them cool.
Drain the excess liquid from the canned beans and mushrooms, then cut the mushrooms into thin slices, mix them with the beans and add to the cooled fried vegetables. Before serving the dish, pour croutons into the salad, add finely chopped greens and season with mayonnaise.
