A salad in the form of a gift is an original decoration for the holiday. Even the most fastidious gourmets will surely appreciate its wonderful taste. The set of ingredients in this salad is very diverse. Here you can show all your imagination.
"Gift" salad
Ingredients:
- 520 g of smoked chicken legs;
- 430 g of fresh mushrooms;
- 4 chicken eggs;
- 2 onion heads;
- 4 long cucumbers;
- 2 carrots;
- 2 red bell peppers;
- salt according to your taste;
- 1 small pack of mayonnaise.
Carefully separate the meat from the bones and cut into small pieces. Wash, peel and cut the mushrooms into small slices. Rinse and peel onions, cucumbers, peppers and carrots. Grate the carrots on a medium grater, chop the onion. Fry the onion and mushrooms in a frying pan. Fry the carrots separately. Boil the eggs. Wash the cucumbers and cut them into cubes. Cut the pepper into small wedges. Grind the eggs and put everything on separate plates. Then carefully lay out the layers: chopped meat, carrots, cucumbers, chopped eggs, mushrooms with onions, peppers. Thoroughly coat each layer with mayonnaise, just do not grease the top of the salad. Salt a little. For decoration, you can use cucumbers cut into strips, which will imitate ribbons. You can make such strips with a regular potato peeler. Place the resulting salad in the refrigerator for 2 hours.
Gift salad with surprise
Ingredients:
- 320 g of fresh veal;
- 420 g of carrots;
- 320 g of beets;
- 220 g of prunes (pitted);
- 5 chicken eggs;
- 160 g of hard cheese;
- 1/2 tbsp. shelled walnuts;
- 320 g of mayonnaise;
- salt according to your taste;
- 5 sprigs of curly parsley.
Boil the carrots in slightly salted water. After 14 minutes, when the carrots boil, take out the largest and longest one (you will need it for decoration), cook the rest until completely soft. Soak prunes in hot water for 35 minutes, rinse them first. Take out the berries that you need for a surprise after 12 minutes. Rinse the veal and cook until cooked through. Then remove, cool and cut into small cubes. Gently place the meat on a flat square plate and season with mayonnaise. Finely chop the prunes and lay out in the next layer. Then chop the nuts, sprinkle them with a layer of prunes, and on top make a mesh of mayonnaise, add a little salt.
Grate boiled carrots on a medium grater, put some on a mayonnaise grid. Boil the beets, grate on a coarse grater, put on a layer of carrots. Hide the surprise (a few prunes). Then again coat everything with mayonnaise, sprinkle with grated cheese, lay out a layer of boiled carrots that remain. Cover everything with mayonnaise mesh. Top the salad with parsley sprigs.
Grate the boiled eggs on a medium grater, mix with mayonnaise in a separate plate and brush over the salad on all sides. For decoration, you can cut carrots into thin strips and form a bow.
