The apple and cheese salad is one of the classic gourmet dishes. In addition, apples and cheese can act as ingredients in various salads, perfectly complementing and enriching their taste.
It is necessary
- Apple and cheese salad:
- - 1 large sweet and sour apple
- - 50 g of hard or semi-hard cheese
- - 2 tsp mayonnaise
- - 0.5 tsp ready-made mustard
- Apple, Cheese and Chicken Salad:
- - 200 g boiled chicken breast
- - 100 g of hard cheese
- - 2 medium green apples
- - 1 large yellow or red bell pepper
- - 2 tbsp. tablespoons of mayonnaise or sour cream
- Apple, cheese and avocado salad
- - 1 large sweet apple
- - 1 green bell pepper medium
- - 50 g of hard cheese
- - 1 slightly unripe avocado
- - a few green lettuce leaves
- - 100 g of yogurt without filler
- - half a lemon
- - cashew nuts
- Mimosa salad with cheese and apples:
- - 1 can of any canned fish in oil
- - 3 medium sized potatoes
- - 100 g of hard cheese
- - 4 chicken eggs
- - 2 medium sweet and sour apples
- - 1 small onion
- - 50 ml apple cider vinegar
- - mayonnaise to taste
Instructions
Step 1
Apple and cheese salad
Wash and core the apple and cut into medium sized cubes. Grate the cheese on a coarse grater. Combine mayonnaise and mustard. Combine apples with cheese, season them with a mixture of mayonnaise and mustard, stir.
Step 2
Salad with apples, cheese and chicken
Cut the boiled chicken breast into strips, grate the cheese on a coarse grater. Wash the bell pepper and remove the seeds. Chop the peppers into strips. Core the apples and cut them into cubes. Combine chicken, cheese, bell peppers and apples. Season the salad with mayonnaise or sour cream, stir.
Step 3
Apple, cheese and avocado salad
Wash the apple and bell pepper and remove the cores. Chop the bell pepper into strips, cut the apple into medium-sized cubes, grate the cheese on a coarse grater. Peel the avocado and also cut it into medium cubes. The avocado should be a little underripe, otherwise it will be difficult to cut - very ripe flesh will creep into gruel. Wash the lettuce leaves and place them on a platter. Stir in apple, bell pepper, cheese and avocado. Put the mixed ingredients on the lettuce leaves, pour over them first with juice squeezed from half a lemon, then with yogurt. Sprinkle the cashew nuts on the salad. Instead of cashews, you can use any other nuts, such as walnuts or pine nuts.
Step 4
Mimosa salad with cheese and apples
Peel the onion and cut it into small cubes. Dilute the apple bite in a 1: 1 ratio with cold boiled water and soak the onion in it for 10 minutes. Open the can of canned fish, drain the oil, place the fish on a flat, wide dish and mash with a fork. Brush the fish with a thin layer of mayonnaise. Drain the onion and place it on top of the fish and mayonnaise. Boil the eggs hard-boiled, cool and peel them. Separate the yolk from the protein. Grate the protein on a fine grater, finely chop the yolk with your fingers. Place the egg white on top of the onion and brush with mayonnaise on top. Grate cheese and carrots on a fine grater, put on the egg white first a layer of cheese, then carrots. Brush the carrot layer with mayonnaise. Peel the apple, grate it on a medium grater and place as the next layer. Boil the potatoes in their skins, cool and peel them. Grate the potatoes on a medium grater. Place the potatoes on top of the apple layer, brush with mayonnaise. Sprinkle the crumbled chicken yolk over the salad and refrigerate for 1 hour.
