"Mimosa", "Olivier", "Crab", "Greek" - all these are favorite salads that are prepared in almost every home. Not a single festive table can do without these dishes, and decorating them beautifully and original is the dream of every hostess. Offer your guests their familiar salads in a new way, and you will receive a lot of tinned compliments.
Mimosa salad in cheese baskets
Ingredients:
- 150 g of canned saury;
- 250 g of boiled potatoes;
- 150 g of boiled carrots;
- 3 boiled chicken eggs;
- 1 large onion;
- 100 g of hard cheese;
- 180 g mayonnaise;
- parsley;
For baskets:
- 180 g of hard cheese;
- 3 tbsp. flour.
Grind the cheese and mix with flour. Blind 4 identical thin cakes, place on oiled parchment and melt in the oven. Remove the baking sheet and use a spatula to separate the cheese circles as soon as they set a little. Place them on inverted wide glasses or bowls and refrigerate to set.
Chop the onion and cover with boiling water for 10 minutes. Grate other vegetables, cheese, and eggs into separate bowls (whites and yolks separately). Mash the fish with a fork. Collect the salad in cheese baskets, laying out and spreading mayonnaise on the layers in this order: saury, squirrels, carrots, onions, potatoes and cheese. Sprinkle the tops with grated yolk and garnish with parsley leaves.
Olivier herringbone salad
Ingredients:
- 300 g of boiled pork;
- 2 boiled potatoes;
- 1 boiled carrot;
- 4 boiled chicken eggs;
- 3 pickles;
- 1 onion;
- 200 g of canned peas;
- 200 g of mayonnaise;
- salt;
- ground black pepper;
For filing:
- 120 g of dill;
- a slice of red bell pepper;
- a few pomegranate seeds.
Soak chopped onions in hot water for a few minutes. Cut meat, potatoes, carrots, cucumbers and eggs into cubes. Mix all prepared ingredients with peas, season with mayonnaise, season with pepper and salt to taste. Place everything on a flat salad bowl, preferably green, in the form of a slide. Spread the dill twigs on top, from base to top, forming a kind of herringbone. Cut a pentagonal star from a piece of red pepper and place on top, scatter the pomegranate seeds like balls on a tree.
"Crab" salad in tartlets
Ingredients:
- 200 g of crab sticks;
- 2 boiled chicken eggs;
- 100 g of boiled rice;
- 150 g of canned corn without liquid;
- 3 green onion feathers;
- 100-150 g of mayonnaise;
- salt;
For registration:
- 10-12 tartlets;
- 50 g of red caviar or imitation.
Finely chop the crab sticks, green onions and eggs and place in a deep bowl. Add corn, rice there, pour with mayonnaise, stir and salt. Fill the tartlets with salad and cover with red eggs.
"Greek" salad on skewers
Ingredients:
- 100 g of fetax cheese;
- 12 red cherry tomatoes;
- 1 small cucumber;
- 6 large pitted olives;
- 2 green lettuce leaves;
For the sauce:
- 60 ml of olive oil;
- 25 ml of balsamic vinegar;
As well as:
- 12 toothpicks or skewers.
Leave the tomatoes whole, cut the fetaxa into cubes, the olives into halves, the cucumber into thick circles. Place food on toothpicks in the same order, place on a flat dish lined with lettuce leaves, and drizzle with a mixture of olive oil and balsamic vinegar.
