Do you like crunching croutons or chips at your leisure, getting great pleasure from it? Add them to a salad in combination with a wide variety of products and you will experience a real gastronomic delight. Such an appetizer is just a fireworks display of flavors, unexpected and bright, but in perfect harmony with each other.
Classic salad with croutons: "Caesar" with chicken
Ingredients:
- 200 g of a white loaf or baguette;
- 300 g chicken fillet (white meat);
- 50 g parmesan;
- 40 g romano salad;
- 1 clove of garlic;
- 70 ml of olive oil;
- 100 g Caesar sauce or light mayonnaise;
- 1/3 tsp each ground pepper and salt.
Peel the garlic cloves, grate, mix with olive oil and let sit for 15 minutes. Pour it into a skillet, heat until it crackles and fry the diced loaf in it until golden brown and crisp. Then fry the chicken fillet slices in the same fat, pepper and salt to taste. Tear the salad into flakes with your hands and place in a deep container. Add white meat, grated parmesan, season with prepared sauce or mayonnaise and stir. Sprinkle Caesar with croutons just before serving.
Delicious salad with croutons and red fish
Ingredients:
- 200 g of sliced black bread (Darnitsky, Borodinsky);
- 150 g lightly salted salmon or trout;
- 2 cucumbers;
- 50 g of green salad;
- 80 g of natural yogurt or low-fat sour cream;
- salt.
Cut the crusts off the bread, cut into strips, place on a baking sheet and dry in the oven at 170oC. Chop lettuce leaves, combine with semicircles of peeled cucumbers, as well as pieces of red fish and cooled croutons. Pour yogurt or sour cream over the salad, stir gently and salt, if necessary.
Crab salad with chips
Ingredients:
- 100 g of curly chips, for example, in the form of crabs;
- 150 g of crab sticks or meat;
- 200 g of canned sweet corn;
- 80 g of mayonnaise.
Grind the crab sticks into shavings. Drain the corn kernels. Put both products in a salad bowl, cover with mayonnaise and mix well. Pour in the chips from the bag, stir gently and serve immediately.
Crispy salad with chips
Ingredients:
- 50 g potato chips;
- 2 small cucumbers;
- 200 g of cauliflower;
- 2 tbsp. soft low-fat cottage cheese;
- 1 tbsp. granular mustard;
- 20 g of dill and parsley;
- salt.
Slice the cucumbers lengthwise and remove the juicy core with a teaspoon. Slice what's left into thin crescents. Chop raw cauliflower finely. Mix vegetables in one bowl with dill and parsley, season with a mixture of cottage cheese, mustard and a pinch of salt. Mash the bag of potato chips to break apart the contents. Place the crumb over the salad.
