Puff salads are always beautiful, ideal for a festive table. Mushrooms are great as an ingredient in these dishes. Most often, mushrooms and mushrooms are used in salads. These mushrooms are the easiest to find and can brighten the taste of any food.
Puff salad with chicken and mushrooms
A simple but hearty and delicious salad made from affordable products that can be found in every home.
Ingredients:
- Potatoes - 2 pcs;
- Chicken fillet - 300 g;
- Onions - 2 pcs;
- Egg - 3 pcs;
- Canned chopped champignons - 1 can;
- Carrots - 2 pcs;
- Mayonnaise - 200 g;
- Vegetable a little - for frying.
- Greens - for decoration.
Boil carrots, potatoes and eggs. Clean everything. Boil the chicken fillet until tender. Cool all products to room temperature.
Grate carrots and potatoes on a coarse grater.
Cut the chicken fillet into small cubes.
Separate the yolks from the proteins and grate on a fine grater.
Finely chop the onion with a knife. Heat vegetable oil in a frying pan and fry the onion until soft. Then add the mushrooms and heat for about 5 minutes more. Remove from heat and cool.
Spread the salad in layers, smearing with mayonnaise.
1st layer: potatoes.
2nd layer: chicken fillet.
3rd layer: onion with mushrooms.
Layer 4: proteins.
5th layer: carrots.
6th layer: yolks.
Garnish the salad with fresh onions or parsley before serving.
Sunflower salad
The salad is prepared from the simplest set of products; the design in the form of a large flower makes it unusual. Such a salad will decorate any festive table.
Ingredients:
- Chicken breast fillet - 300 g;
- Fresh champignons - 300 g;
- Onions - 1 pc;
- Eggs - 4 pcs;
- Cheese - 150 g;
- Canned olives without pits - 0, 5 cans;
- Chips - 1 pack;
- Vegetable oil - 1 tbsp. l;
- Mayonnaise - 200 ml;
- Salt to taste.
Boil eggs, cool and peel.
Boil the chicken breast, cut into small pieces.
Cut the champignons into thin slices.
Peel the onion, chop finely and fry for 1 minute in vegetable oil. Add mushrooms and fry for another 3-4 minutes.
Cut olives lengthwise into halves.
Grate the cheese on a fine grater.
Grate three yolks on a fine grater. Grate a whole egg and 3 whites in a separate bowl.
Spread the salad in layers on a flat dish, smearing with mayonnaise.
1st layer: chicken fillet.
2nd layer: champignons with onions.
Layer 3: egg and whites.
4th layer: cheese.
5th layer: yolks.
Apply a net of mayonnaise to the yolks. Put slices of olives in the cells. Let the salad sit for 1-2 hours.
Immediately before serving, arrange the salad around the edges with chip petals.
"Mushroom meadow" salad
"Mushroom Glade" is the most famous upside-down salad. The bottom line is that all the ingredients are harvested one by one in a deep form. First of all, whole pickled mushrooms are always laid out on the bottom, and then the order of the layers can be arbitrary. Before serving, the dish is turned over and the lowest layer becomes the top. And you get a delicious and interesting multi-layered snack, the surface of which is strewn with mushrooms.
Ingredients:
- Pickled champignons (whole) - 200 g;
- Chicken fillet - 200 g;
- Pickled cucumbers -150 g;
- Medium-sized potatoes - 2-3 pcs.;
- Carrots - 1 -2 pcs;
- Cheese - 100 g;
- Eggs - 3 pcs.;
- Fresh parsley - 3-4 branches;
- Mayonnaise, salt, pepper - to taste.
To prepare the Mushroom Glade salad, you will need a deep salad bowl with smooth walls or a shape of a suitable size. You can use a split baking dish with a small diameter. For convenience, you can lay the bottom, walls and sides with cling film to make it easier to remove the upside-down salad from the mold.
Boil potatoes, carrots, chicken fillets and eggs in advance. Peel eggs, peel vegetables.
Carrots and cheese for this salad need to be grated on a coarse grater. Cut the chicken and pickled cucumbers into small cubes. Finely chop the eggs.
Grate the potatoes, season with salt, pepper and mix with mayonnaise to make a puree-like mass with the consistency of very thick sour cream.
Put the mushrooms with their caps down on the bottom of the prepared dish. You need to lay the mushrooms as closely as possible, closer to each other.
Fill the spaces between the mushrooms with parsley leaves.
Lay the rest of the ingredients on the mushrooms in layers, smearing with mayonnaise if necessary. Each layer must be tamped tightly with a spoon so that the layers do not crumble.
1st layer: chicken meat.
2nd layer: carrot.
3rd layer: cheese.
4th layer: eggs.
Layer 5: cucumbers.
6th layer: potatoes with mayonnaise.
Thoroughly level the last layer with a spoon, additionally tamping the rest of the layers.
Put the salad in the refrigerator for at least 3 hours.
Then cover the salad dish with the flat plate on which the dish will be served and turn gently.
Carefully remove the mold and remove the cling film.
Mushroom basket salad
A very tasty and beautiful salad from the most ordinary products. The cooking recipe is simple and straightforward.
Ingredients:
- Pickled mushrooms - 200 g;
- Ham - 200 g;
- Hard cheese - 100 g;
- Potatoes - 2 pcs;
- Eggs - 2 pcs.
- Green onions - 50 g;
- Mayonnaise to taste.
This amount of ingredients is indicated for 4 servings.
If mushrooms have long legs, then they must be made shorter, maximum 3 cm. This way the dish will look more beautiful.
Boil eggs and potatoes until tender. Peel and cut into small cubes.
Also cut the ham into cubes. Grate cheese on a coarse grater.
Put the mushrooms in a special salad dish. If such a mold is not available, a cut-off plastic bottle can be used. And if the salad is prepared for a large company, a split baking dish of a small diameter is suitable. Spread the mushrooms, if possible, with their hats down. You need to stack as tightly as possible.
Put finely chopped green onions on the mushrooms. The onion will mimic grass, so there should be a lot of it so that subsequent ingredients do not shine through. Tamp the onion tightly and coat with mayonnaise.
Put cheese on the next layer.
Next comes the potatoes, smeared with mayonnaise. Over potatoes, cubes of ham.
Put the eggs on the ham and coat again with mayonnaise.
Put the salad in the refrigerator for soaking for a couple of hours.
After the specified time has elapsed, turn the form onto a flat dish and carefully remove the form.
After turning over, the mushrooms will be on top. Optionally, you can add honey agarics on top for decoration.
Salad with canned mushrooms and corn
The rich color of corn, carrots, fresh cucumbers and pickled mushrooms will make this salad a bright decoration of the festive table.
Ingredients:
- Carrots - 1 pc;
- Medium potatoes - 2 pcs;
- Fresh cucumbers - 2 pcs. (if small, 3-4 pcs);
- Canned corn - 1 can;
- Canned mushrooms - 1 can;
- Mayonnaise to taste;
- Fresh herbs for decoration.
Boil carrots and potatoes, cool and peel.
Drain the liquid from the cans with honey agarics and corn.
Cut the cucumbers and carrots with potatoes into small cubes.
You need to prepare the salad in a large salad bowl, or in small portioned salad bowls. An important condition: the dishes for serving must be transparent so that all layers are clearly visible.
1 layer: carrot cubes.
2nd layer: canned mushrooms.
3rd layer: potatoes.
4th layer: cubes of cucumbers.
5 layer: corn.
Layers can be repeated several times if necessary. Use mayonnaise at will. You can grease each layer, but it will be less aesthetically pleasing, especially since mayonnaise contains quite a lot of calories. Better to add mayonnaise a couple of times in a thin layer.
Garnish the salad with fresh onions, dill or parsley before serving.
