Salads for the holiday table: new recipes with photos for your collection! Cheese salad with nuts and cranberries

The best ones are always chosen for the New Year's feast. delicious dishes. The constant hits are our favorite salads. In this article we have collected best recipes, time-tested. Pay attention to the highlight! Many well-known salads now “sound” differently - thanks to new ingredients or the original way submissions.

Vinaigrette “New Year's wreath”

Ingredients:

• beets - 1 pc.
• carrots - 2 pcs.
• potatoes - 3 pcs.
• onion - 1 pc.
• sauerkraut – 150 g
• pickled cucumbers - 3 pcs.
• canned beans (or green peas) - 200 g
• salt, ground black pepper, herbs and vegetable oil - to taste

Preparation:

1. Boil the vegetables. Cool and peel them. Cut into cubes and wedges. Leave small boiled beets and boiled carrots to create flowers.
2. If the sauerkraut is cut too long, cut that too.
3. Finely chop the onion.
4. Combine all ingredients, add herbs, salt, pepper and vegetable oil. Stir gently.
5. Place a wide glass in the center of a flat dish, with which you will create the shape of a wreath (you can coat it vegetable oil to make it easier to remove). Place the vinaigrette in a circle.
6. Top with herbs and vegetable flowers. Lightly salt them.

How to make flowers from boiled beets and carrots:

Cut thin layers, overlap them on a cutting board and roll them up, pressing them tightly together. Cut the base to make it flat.

Mimosa salad with mice

Instagram @salaty_zakuski

Ingredients:

• potatoes - 3 pcs.
• eggs - 4 pcs. (the number of eggs for mouse figures is your choice)
• canned fish (for example, saury) - 200 g
• red onion - 1 pc.
• carrots - 1 pc.
• cheese - 100 g
• mayonnaise - to taste
• salt - to taste
• ground black pepper - to taste

Preparation:

1. Boil eggs, potatoes and carrots. Grate vegetables and eggs.
2. Open canned fish, first drain the oil, remove the large seeds. Mash the fish with a fork.
3. Layer the salad. Place the crushed first layer on coarse grater potato.
4. The second layer is canned fish mashed with a fork.
5. Then - a layer of diced onion. If yours is not red, but regular onions, first scald it with boiling water to remove all the bitterness.
6. Next is a layer of coarsely grated whites (save the yolks for the top).
7. Then - grated carrots.
8. The final layer of the salad is cheese, chopped on a coarse grater.
9. Leave it in the refrigerator to soak. Before serving, sprinkle the salad on all sides with finely grated yolks.
10. To decorate the salad with little mouse figures, boil the eggs in advance. Make eyes from peppercorns, ears and tail from cheese, and noses from clove buds. Both chicken and quail eggs are suitable.

Toast “Herring on a fur coat”

Instagram @fish2o.ru

Ingredients:

• lightly salted herring in oil -200 g
• a few slices of Borodino bread
• potatoes - 1 pc.
• carrots - 1 pc.
• large beets - 1 pc.
• bunch of green onions - 1 pc.
• mayonnaise - 2 tbsp. spoons

Preparation:

1. Boil potatoes, carrots and beets. Cool and chop on a coarse grater.
2. Cut the pieces of Borodino bread into small squares.
3. Place vegetables on the bread in layers: carrots, potatoes, beets. After each layer of vegetables, add a little mayonnaise.
4. Place pieces of lightly salted herring on top of the vegetables.
5. Green onions chop finely and sprinkle on toast before serving.

Olivier salad with smoked pink salmon

Instagram @sofya_prolubov

Ingredients:

• cold smoked pink salmon – 350 g
• potatoes - 3 pcs.
• carrots - 2 pcs.
• fresh cucumbers— 3 pcs.
• eggs - 3 pcs.
• frozen peas (can be replaced with canned ones) - 150 g
• small bunch of parsley
• red onion - 1/2 pcs.

For refueling:

• sour cream - 4 heaped tablespoons
• Dijon mustard - 1 teaspoon
• salt, pepper - to taste
• lemon juice - add it as desired
• butter - for stewing (if using frozen peas!)

Preparation:

1. Boil potatoes, carrots and eggs. Then cool and cut into small cubes.
2. If you have frozen peas, cook them in boiling salted water for 3 minutes, then simmer in a frying pan with butter 5 minutes to soak in the creamy aroma.
3. Clean the fish and cut into small cubes.
4. Chop the cucumbers finely, sprinkle lightly with salt, stir and set aside for 10-15 minutes.
5. Finely chop the parsley and onion.
6. Drain excess liquid from cucumbers and squeeze lightly.
7. Mix chopped ingredients.
8. For dressing, mix sour cream with mustard, add salt, pepper and a couple of drops of lemon juice (optional).
9. Season the salad and put it in the refrigerator to soak.

Salad “Pomegranate bracelet” with chicken fillet

​​​​​​​Instagram @natturkish

Ingredients:

• chicken fillet— 1 pc.
• carrots - 2 pcs.
• potatoes - 2 pcs.
• large beets - 1 pc.
• small onion - 1 pc.
• eggs - 3 pcs.
• pomegranate - 2 pcs.
• walnuts - 50 g
• mayonnaise - 100 g

Preparation:

1. Boil the chicken fillet and cut into small pieces. Fry the onion until transparent and add chicken fillet to it. Cool.
2. Boil beets, carrots, potatoes, eggs and chop on a coarse grater.
3. Walnuts chop, mix with grated beets and mayonnaise.
4. Peel the pomegranate.
5. Place a wide glass in the center of a large flat dish (you can coat it with vegetable oil to make it easier to remove later).
6. Lay out the salad in layers, coating with mayonnaise: chicken, carrots, eggs, beets, pomegranate seeds.
7. Place in the refrigerator to soak for a couple of hours.

Crab salad in avocado boats

​​​​​​​Instagram @verbitskajaoksana

Ingredients:

• avocado - 1 pc.
• small fresh cucumbers - 2 pcs.
• eggs - 2 pcs.
• carrots - 2 pcs.
• handful of peeled boiled shrimp
• crab sticks or crab meat - 1 package
• corn - 2 tbsp. spoons
• dill and green onion - to taste
• mayonnaise, salt, pepper - to taste

Preparation:

1. Boil eggs and carrots.
2. Cut all ingredients into cubes, leave shrimp whole.
3. Season the salad with mayonnaise, salt and pepper.
4. Peel the avocado, cut in half, remove the pit.
5. Place the salad in avocado boats.
6. Decorate as you wish.

Salad with mushrooms and potatoes in lavash rolls

​​​​​​​Instagram @anastasiya.vukkert

Ingredients:

• thin lavash - 2 sheets
• potatoes - 500 g
• bay leaf - 2 pcs.
• onion - 100 g
• champignons – 350 g
• fresh tomato - 1 pc. (optional)
• dill - 30 g
• vegetable oil - 30 g
• ground black pepper, salt - to taste

Preparation:

1. Peel the potatoes and boil with bay leaf. Cut into small cubes.
2. Finely chop the dill and add to the potatoes. Mash with a fork.
3. Wash the mushrooms and cut into medium slices.
4. Peel the onion and cut into small cubes. Fry over low heat until transparent. Add champignons to the onion. Add some salt. Pepper it. Roast for about 15 minutes.
5. Add mushrooms and onions to potatoes and stir.
6. You can add thin slices to the filling fresh tomato. They will diversify the taste and add juiciness.
7. Unroll one sheet of pita bread. Place half of the filling on it. Distribute over the entire sheet. Cover with a second sheet of pita bread. Place the remaining filling on it and distribute it. Roll the pita bread into a roll.
8. Cut the roll with a sharp knife into pieces 3-4 cm wide. Grease a frying pan with oil and heat. Place the rolls cut side down. Fry on both sides until golden brown.
9. Serve mushroom rolls with fresh vegetables both hot and cold.

Salad with chicken and pineapple in tartlets

​​​​​​​Instagram @bumsalatov

Ingredients:

• chicken fillet - 200 g
• canned pineapple - 200 g
• hard cheese - 70 g
• garlic - 1-2 cloves
• walnuts - 30 g
• salt, freshly ground black pepper - to taste
• eggs - 2 pcs.
• mayonnaise - to taste
• waffle tartlets

Preparation:

1. Boil the chicken fillet, cut into small pieces.
2. Add diced canned pineapple to chicken.
3. Grind the cheese on a coarse grater, chop the nuts with a knife. Add cheese and nuts to remaining ingredients.
4. Add chopped boiled eggs with chopped garlic.
5. Salt and pepper the salad, add mayonnaise. Stir gently.
6. Place the salad in tartlets, decorate with nuts and herbs on top.

Salad with tomatoes and squid

​​​​​​​Instagram @kulinarochka_74

Ingredients:

• canned squid – 150 g
• lettuce leaves - 4-5 pcs.
• tomatoes - 300 g
• parsley - to taste

For refueling:

• yogurt - 50 g
• dry provencal herbs, ground sweet paprika - to taste
• salt, pepper, garlic - to taste

Preparation:

1. Cut the lettuce and tomatoes into pieces, add squid rings and chopped parsley.
2. Make the dressing: mix yogurt with spices and garlic.
3. Dress the salad and serve.

Salad "Bullfinch"

​​​​​​​Instagram @natturkish

Ingredients:

• boiled rice - 1 cup
• chicken fillet - 1 pc.
• onion - 1/2 pcs.
• eggs - 3 pcs.
• tomatoes or bell peppers - 2 pcs.
• olives - 1/2 can
• mayonnaise - to taste

Preparation:

1. Boil the fillet, cool, chop finely.
2. Boil the eggs, grind the whites and yolks on a fine grater separately from each other.
3. Finely chop the onion.
4. Lay the salad in layers, coating with mayonnaise: rice, chicken fillet, onion, yolks, whites.
5. Garnish the salad with olives and tomatoes (or red bell pepper) in the form of a bullfinch.

Slicing "New Year's wreath"

​​​​​​​Instagram @birdsparty

Ingredients:

• fresh bay leaf (for decoration) - 16 pcs.
• rosemary sprigs (about 15 cm) - 20-30 pcs.
• olives - 20 pcs.
• Cherry tomatoes - 10 pcs.
• mozzarella – 12 balls
• hard cheese - 25-30 cubes
• Gouda cheese - 25-30 cubes
• olive oil
• chopped parsley
• freshly ground black pepper

Preparation:

1. Place bay leaves and rosemary sprigs on a flat plate in a circle, like a wreath. Place cherry tomatoes cut in half on top.
2. Then add olives, mozzarella balls and hard cheese cubes.
3. Just before serving, add a drizzle of olive oil, sprinkle with chopped parsley and freshly ground black pepper to taste.

Light vegetable salad

​​​​​​​Instagram @tvoevdoh_novenie

Ingredients:

• yellow tomato - 1 pc.
• bell pepper - 1 pc.
• radishes - 4 pcs.
• cucumber - 1 pc.
• arugula - 1 pack.
• black and white sesame seeds - 1 teaspoon each
• pink salt - to taste
• lemon juice - to taste
• oil (linseed, olive, vegetable) - a couple of drops

Preparation:

1. Cut the vegetables into medium pieces. Tear the arugula with your hands.
2. Combine the ingredients, add sesame seeds, salt, add oil.

Salad “The most meaty”

​​​​​​​Instagram @krem_i_venchik

Ingredients:

• potatoes - 500-600 g
• boiled-smoked ham - 300 g
• brisket/carb - 100 g
• bacon - 100 g
• cucumbers - 3 pcs.
• red onion - 1 pc.
• olives - 10-12 pcs.
• olive oil - 3 tbsp. spoons
• juice and zest of one lemon
• mustard - 1 tbsp. spoon
• salt, pepper - to taste

Preparation:

1. Boil the potatoes in their skins. Cool, peel and cut into pieces.
2. Cut the cucumbers into large slices and sprinkle with salt. Leave for 15 minutes. Afterwards, rinse with water.
3. Cut the brisket/carb into thin strips, the bacon into pieces, and the ham into cubes.
4. Cut the onion into medium pieces.
5. Fry the potatoes in oil until crusty. Transfer to a salad bowl.
6. In the same pan, fry the bacon and ham until crackling.
7. To the potatoes, add strips of brisket, onions, cucumbers and olives, fried bacon and ham.
8. For the dressing, mix olive oil, lemon juice and zest, mustard and salt.

Salad with cod liver in tomato pancakes

​​​​​​​Instagram @dve_sestri_na_spase

Ingredients:

• eggs - 2 pcs.
• tomato juice- 1 glass
• milk - 1 glass
• wheat flour- 1 glass
• salt - 1/4 teaspoon
• sugar - 1 teaspoon
• vegetable oil - for frying

For the filling:

• boiled egg - 1 pc.
• hard cheese - 150 g
• cod liver – 200 g

Preparation:

1. Beat eggs with salt and sugar, add tomato juice, flour and beat. Then pour in warm milk, add vegetable oil and mix well. Fry the pancakes on both sides in a heated, oiled frying pan.
2. For the filling, mash the canned cod liver with a fork, add finely grated cheese and a boiled egg, mix.
3. Place the filling on the pancakes and roll them up. Cut the rolls into portions and garnish with herbs.

Salad "Gill wood grouse's nest"

​​​​​​​Instagram @natturkish

Ingredients:

• chicken fillet - 1 pc.
• potatoes - 2 pcs.
• onion - 1/2 pcs.
• pickled cucumbers - 2-3 pcs.
• eggs - 2 pcs.
• quail eggs - for decoration
• dill - for decoration
• sunflower oil - for frying

For the sauce:

• mayonnaise - 2 tbsp. spoons
• ketchup - 1/2 tbsp. spoons

Preparation:

1. Boil chicken fillet and eggs.
2. Grind the potatoes using a Korean carrot grater, rinse with cold water, dry, and fry in oil.
3. Cut the fillet into small pieces. Grind the eggs on a coarse grater. Finely chop the onion.
4. Place the salad on a plate in layers, covering with sauce: chicken fillet, onions, cucumbers, eggs. On top are fried potatoes in the shape of a nest. Place dill and boiled vegetables in the middle of the salad quail eggs.

Salad with tongue

​​​​​​​Instagram @diana_di_recipes

Ingredients:

• pork tongue - 1 pc.
• red beans own juice— 1/3 cans
• mixed salad leaves - 1 package (spinach and chard)
• small champignons - 250 g
• quail eggs - 8 pcs.
• sweet pickled gherkins - 4 pcs.

For the sauce:

• Option 1: sour cream mayonnaise (or regular mayonnaise mixed with sour cream), a little cucumber pickle, a clove of garlic, horseradish to taste.
• Option 2: olive oil - 40 ml, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar or lemon juice, black pepper - to taste.

Preparation:

1. Boil the tongue until tender (about 1-1.5 hours), cool and cut into cubes.
2. Fry the champignons and cut into thin pieces.
3. Boil the eggs and cut in half.
4. Cut the cucumbers into slices. Drain the liquid from the can of beans and add it to the cucumbers.
5. Combine all ingredients and season.

Cheese salad with nuts and cranberries

​​​​​​​Instagram @thecookierookie

Ingredients:

• cream cheese— 450 g
• goat cheese— 220 g
• cheddar cheese - 100 g
• freshly squeezed lemon juice - 1.5 tbsp. spoons
• Worcestershire/Worcestershire sauce - 1.5 teaspoons
• salt - 1/3 teaspoon
• freshly ground black pepper - 1/8 teaspoon
• chopped fresh green onions - 3 tbsp. spoons
• fresh orange zest - 1 teaspoon
• sweet orange marmalade - 1 tbsp. spoon
• dried cranberries - 1/4 cup
• For topping:
• dried cranberries - 100 g
• roasted pecans - 100 g
• orange (pieces) - 1 pc.

Preparation:

1. Combine cream cheese, goat cheese, lemon juice, Worcestershire sauce, salt and black pepper. Use a blender for 30 seconds or until smooth.
2. Add cheddar cheese, green onions, orange zest, orange marmalade and dried cranberries and stir until smooth.
3. Place the cheese in the center of a large piece of plastic wrap and form into a ball. Place the wrapped cheese ball in the refrigerator until firm (you can make the cheese ball a couple of days before serving).
4. 30 minutes before adding the filling mixture, remove the cheese ball from the refrigerator. Spread the filling and roll the cheese ball over it.
5. Put it back in the refrigerator.

Salad "Neptune"

​​​​​​​Instagram @beautiful_womans_diary

Ingredients:

• shrimp – 1 kg
• squid carcass - 3 pcs.
• crab sticks - 400 g
• eggs - 3 pcs.
• red caviar - 2 tbsp. spoons
• mayonnaise (sour cream, yogurt) - to taste
• salt - to taste

Preparation:

1. Boil shrimp, squid and eggs until cooked. Cut the squid into strips, eggs and crab sticks into cubes.
2. Mix all ingredients except caviar. Season the salad with mayonnaise (sour cream or yogurt).
3. Then add the caviar and stir very carefully. Add salt if necessary.

Salad “Fox coat”

​​​​​​​Instagram @tastyfood_yarik

Ingredients:

• herring fillet – 300 g
• potatoes - 3 pcs.
• carrots - 2-3 pcs.
• eggs - 3 pcs.
• champignons – 300 g
• onion - 1 pc.
• oil - for frying
• salt and pepper - to taste
• mayonnaise - to taste

Preparation:

1. Boil potatoes and carrots in their skins. Cool and peel. Grind the potatoes on a coarse grater, grate the carrots on a Korean carrot grater.
2. Peel and finely chop the onion. Fry it for 2-3 minutes.
3. Drain the marinated mushrooms in a colander. Wash and drain the water. Cut into pieces (if necessary).
4. Add chopped mushrooms to the onions. Fry until golden brown. Place in a colander to drain the oil. Refrigerate.
5. Cut the herring fillet into cubes.
6. Lay out the salad in layers, coat each layer with mayonnaise: herring, onions with mushrooms, potatoes, carrots.
7. Place the salad in the refrigerator for 3-4 hours.

Persimmon salad

Instagram @prostie_recepty_

Ingredients:

• arugula or salad mixture - 1 bunch
• persimmon - 1 pc.
• avocado - 1/2 pcs.
• olive oil - 3 tbsp. l.legs
• mustard - 1 teaspoon
• salt - to taste
• pepper - to taste
• pomegranate - a handful of seeds

Preparation:

1. Peel the persimmons and cut into small pieces. Peel the avocado, remove the pit and cut into small pieces.
2. Mix persimmons, avocado and arugula. Sprinkle the salad with pomegranate seeds.
3. Prepare the dressing: combine olive oil, mustard, salt and pepper and mix well.
4. Season the salad with sauce.

And what New Year's salads are you cooking?

Most recently, I showed recipes that you can use to celebrate the coming Year of the Rat. She talked about both. But today I decided to return to the topic of what to serve as a treat for loved ones.

Everyone associates the New Year's table with an abundance of delicious dishes. Each is original, bright, perhaps made in an unusual form, for example, and because of this, memorable. Many families welcome guests for more than one day in a row, so housewives pay special attention to setting the table and developing the right menu.

And problems often arise with the latter. After all, you want to cook not only the usual snacks, but also something new. It doesn’t matter what will be included in the dishes. The main thing is to satisfy everyone’s tastes and wishes. Therefore, special attention should be paid festive decoration table.

This is a layered salad that is not difficult to prepare, and you can decorate with your children. Canned food in it can be replaced with chicken and liver. Total time Cooking time: about 45 minutes, yields 2-3 servings.

Ingredients:

• canned sardines - 1 can,
• crab sticks - 4-6 pcs.,
• boiled eggs - 2-3 pcs.,
• hard cheese - 70 g,
• boiled carrots - 2-3 pcs.,
• onions to taste,
• sweet and sour apple to taste,
• homemade mayonnaise to taste,
• salt as needed
• pomegranate seeds for decoration,
• sprigs of dill and cilantro for decoration.

Preparation

Prepare a rectangular pan or food container in which you will collect the layers. Line the form cling film. Immediately cut off the top strip of several crab sticks and set aside for decoration. ready-made dish. Finely chop the sticks and place the first layer on the bottom. Lubricate lightly with mayonnaise.

Add grated egg whites as a second layer.

Grate the cheese (this will be the third layer). Leave a handful for decoration. Instead of hard cheese, you can use processed cheese.

Drain the liquid from the sardines and mash the fish with a fork. Add another layer to the salad. Place finely chopped onions on top, previously sprinkled lemon juice. You can also post a little grated apple if desired, then grease everything with mayonnaise. By the way, instead of sardines, try using lightly salted or smoked mackerel or salmon.

Grate the boiled potatoes and brush with mayonnaise sauce.

Cover the salad with film and lightly seal. In this form, you can put it in the refrigerator for several hours to soak it.

For presentation and serving, use a rectangular or oval plate. Cover the salad with it, carefully turn it over, remove the film and container. Trim the sides with a knife and wipe the plate with a napkin.

Sprinkle yolks on top and create a border for the future calendar. Sprinkle grated cheese on top.

Form the crab stick strip into a number one.

Cut out the necessary letters from boiled carrots and lay out the word “January”.

Decorate the dish with sprigs of dill and cilantro, add pomegranate seeds. You can also sprinkle grains of sea salt and sugar on top of the greens, simulating a snowball.

New salad in the shape of a White Rat

You probably already know which animal will be the symbol of the coming 2020. Therefore, the festive table must be delicious, unusual salad in the form of a rodent. The dish turns out incredibly satisfying, and it contains products that the patron of the year will enjoy with pleasure.

Ingredients:

• pitted black olives – 70 g;
• canned corn – 1 b.;
• fresh parsley - 1 bunch (for decoration);
• smoked meat – 250 g;
• hard cheese – 200 g;
• smoked sausages with cheese – 250 g;
• mayonnaise 67% – 300 ml;
• fried champignons – 200 g;
• boiled chicken eggs – 9 pcs.

Preparation

Hard cheese Grind any kind on a coarse grater, and chop the meat and sausages into small cubes. To avoid problems with parts when forming a white rat, leave one sausage whole. It will later become a tail. Also set aside 2 whole boiled chicken eggs for decoration.

Divide the remaining 7 pieces into yolks and whites - cut the first into small cubes, and grate the second on a fine grater. Chop mushrooms and olives in the same way as smoked meat and sausages. Place everything in a deep salad bowl, add salt, add mayonnaise and mix thoroughly.

After 30 minutes, on a large, preferably oval or rectangular dish, form the body of the future rat in the form of a droplet. Place grated whites on top. Cut the two eggs that were left at the very beginning in half and stuff them with salad. Place two tomato halves on top of them and make dots with mayonnaise.

Now proceed to the final design. From pieces smoked sausage cut two rings and make ears, the nose and eyes will be from black olives, and the antennae will be from green onion feathers. Then spread parsley or dill around the body to create a clearing. Use a whole smoked sausage as a tail, and place the mushrooms in any place you like.

It is better to serve the treat not immediately after preparation, but after a few hours, or better yet a day. The more the dish is infused, the tastier it will be.

Salad “Happy New Year!”

In many families, preparations for the upcoming holiday begin in December. In addition to the fact that you need to take care of decorating the house and acquiring loved ones, you also need to develop a menu. It must include interesting new products.

Ingredients:

• boiled chicken quarter – 1 pc.;
• purple onion – 1 head;
• champignons – 300 g;
• green onions – 2-3 sprigs;
• boiled chicken eggs – 3 pcs.;
• pickled cucumbers – 2 pcs.;
• hard cheese – 50 g;
• salt and pepper - to taste;
• pomegranate seeds and dill greens - for decoration.

For the Borovichki appetizer:

• boiled chicken eggs – 5 pcs.;
• instant coffee – 1 tbsp;
• mayonnaise 67% – 1 tbsp;
• red caviar – 1 tbsp;
• purified water – 200 ml.

Preparation

Chop the onion into small cubes and cut the champignons into arbitrary pieces. It's better to make them medium-sized so that they feel good in the salad. Then fry these two ingredients in sunflower oil. Chop the green onions and cut the boiled chicken quarter into small cubes. If the meat had skin, then it is better not to use it, but to remove it first.

When the mushrooms and onions are fried until tender, salt and pepper them according to your own taste preferences. Turn off the heat and let them cool well. At this time, start chopping pickled cucumbers into small cubes, and also grate them onto cheese and eggs on a fine and coarse grater, respectively.

It is more convenient to coat the layers with mayonnaise if you first place it in a pastry bag, and then make a mesh of the desired thickness.

Assemble the salad in layers using a split ring on a large platter: chicken quarter (lightly salt and pepper), fried mushrooms with purple and green onions, pickled cucumbers, grated eggs and cheese. Spread each layer with mayonnaise. Leave in the refrigerator for 30 minutes.

Now is the time to prepare an interesting, bright and delicious snack. To do this, pour water into a saucepan and bring to a boil. Cut off the blunt side of the eggs and separate the yolks from it, and the whites will serve as boletus caps. Remove the yolk from the remaining eggs using a teaspoon.

When the water boils, pour coffee into it, and then put “mushroom caps” into the liquid. It is very important that the mass boils, then the coloring will be uniform. On average, soak the whites for about 3 minutes. Then add mayonnaise and red caviar to the yolks and mix thoroughly.

When you have prepared the appetizer, remove the salad from the refrigerator and remove the form. Stuff the eggs with the prepared mixture and place them on the free edges of the dish in random order. On the top layer of the main dish, place the inscription “Happy New Year” with pomegranate seeds, and place sprigs of dill around it. It will turn out very beautiful. Place colored caps on the “mushrooms” and place parsley at the stems.

Festive salad new 2020 on the New Year's table

As you know, girls prefer tender and spicy salads, with unusual taste and design. “Lady” can be classified as such. Although unusual ingredients were used in the cooking process, they combine perfectly with each other.

Ingredients:

• boiled chicken fillet – 200 g;
• boiled chicken eggs – 4 pcs.;
• kiwi – 2 pcs.;
• sweet and sour apple – 1 pc.;
• Korean carrots – 300 g;
• hard cheese – 150 g;
• salt - to taste;
• mayonnaise - for dressing.

Preparation

Boil the chicken breast in salted water with the addition of bay leaf so that it turns out juicy and aromatic. Then chop the meat as finely as possible. Peel the kiwi and cut into quarters, divide the eggs into yolks and whites and grate the latter on a coarse grater, do the same with a piece of hard cheese.

To Korean carrots didn't give much juice and was easy to eat, drain the juice, squeeze it, and then cut it into oblong pieces using scissors. Collect the salad on a round, preferably dark dish in a springform baking dish. Assemble the dish in layers and cover each with a mayonnaise mesh. First, chicken fillet, then pieces of kiwi, ground egg yolks (lightly salted), grated apple, hard cheese, Korean carrots.

The last layer should be yolks, grated on a fine grater. When the appetizer has infused and soaked a little, you can remove the form and serve. Garnish with kiwi pieces and green dill sprigs.

Video recipe for salad without mayonnaise for the New Year

Oh, and this orange snack is just awesome! Most likely, I will definitely prepare something similar for my family. I really like the fact that yogurt is used for dressing. Be sure to check it out.

Delicious salad with grapes and chicken

If you need to surprise your guests and loved ones with the taste sensations, then the treat is just from this series. For a long time, many people have loved dishes with unusual combinations, and most often they have a sweet and sour taste. Juicy, bright grapes are best suited directly for smoked meat.

For our dish, you can choose two cooking options: lay out the ingredients in layers or mix everything. It is better to take hard cheese and grate it on a coarse grater. Depending on the size of the grapes, place them whole or cut in half. Walnuts must first be ground in a blender.

Ingredients:

• smoked chicken – 300 g;
• hard cheese - 150 g;
• seedless grapes - 150 g;
• egg – 3 pcs.;
• walnuts -100 g;
• mayonnaise - to taste.

Preparation

Cut the smoked chicken into medium pieces. You can remove the skin or leave it on.

Boil chicken eggs, peel them and grate them on a coarse grater.

We also grate hard cheese through large meshes.

Cut the seedless grapes in half.

Grind the nuts in a blender or using a rolling pin, or simply chop them with a knife.

Stir and add mayonnaise to taste.

Salt to taste and mix.

Simple and easy salad “Little Red Riding Hood”

It is prepared with tomatoes: the tomatoes are laid out on top, as the last layer - that is why the dish has such a name. As for the remaining ingredients, there are several cooking options. One of the most successful is with chicken and mushrooms.

Ingredients:

• boiled chicken fillet – 200 g;
• champignons – 300 g;
• onions – 1 pc.;
• hard cheese – 150 g;
• hard-boiled chicken eggs - 3 pcs.;
• tomato - 1-2 pcs.;
• mayonnaise – 200 g;
• vegetable oil – 1 tbsp. l.;
• salt - to taste;
• pepper - to taste.

Preparation

We wash the champignons, cut off the contaminated areas (if any) and cut them into small thin slices. Peel the onion, wash it and cut it into thin quarter or half rings. Place the mushrooms in a frying pan well heated with vegetable oil and fry for 4-5 minutes. Add the onion and cook, covered, for 5-7 minutes, until the onion is soft. Salt and pepper to taste. Set aside the finished champignons and onions to cool. This process can be done in advance so as not to wait for the mushrooms to cool.

Cut the boiled chicken fillet into small cubes. We peel the eggs and grate them on a coarse grater.

We rub hard cheese through the middle cells. Wash and dry the tomatoes. Cut the fruits in half and remove the liquid part with the seeds. Cut the remaining dense meat into small cubes.

We form the salad using a culinary ring, laying out the ingredients in layers. Place the mold in the center of the plate and make a mayonnaise mesh inside.

Place the chicken fillet, level it and grease with mayonnaise.

Then lay out the grated eggs and level them.

Spread the tomato pieces in an even layer.

Carefully remove the cooking ring. Everything is ready, you can serve it to the table. If desired, decorate with mayonnaise.

Salad appetizer without onions “Flower”

Dishes on the festive table should not only be tasty, but also appetizing and elegant. The proposed option will certainly become a decoration for the New Year's feast. Bright and rich colors evoke a strong appetite, and you want to try it faster. And he's hiding inside the most delicate filling, made from eggs, cheese, sausage and boiled potatoes. By the way, instead of sausage, you can put tender chicken meat or crab sticks. Let's cook.

Ingredients:

• eggs – 2 pcs.;
• potatoes – 1 pc.;
• carrots – 1 pc.;
• beets – 1 pc.;
• cheese – 60 g;
• boiled sausage – 100 g;
• mayonnaise – 50 g;
• dill – 20 g;
• salt and pepper to taste.

Step-by-step preparation

We prepare the products. Boil carrots, beets, potatoes in water until tender. We also boil eggs hard. Cool and clean the products. If you use fresh dill, you need to chop it finely. I will use frozen greens in this recipe.

Grate eggs and potatoes on a coarse grater.

Grind the sausage and cheese in the same way.

Grate the boiled beets and carrots through a fine grater. They should be almost pureed.

In a bowl, mix cheese, sausage, eggs, cheese and mayonnaise. Salt and pepper to your taste. Mix the filling thoroughly.

Then from this mass we form exactly 19 balls of the same size. The size of each is approximately the size of a walnut.

Cover six pieces with grated carrots.

Cover seven balls with beets.

And roll the remaining six in dill.

Now we begin to form the flower. Place a burgundy ball with beets in the middle of the plate. Place carrot balls around it.

Then place the remaining beet balls on the edge of the plate.

And between them we put dill balls. Before serving, it is advisable to cool the appetizer a little and then serve it to the table. Bon appetit!

What other salads should you prepare for New Year's Eve? This is me in case you didn’t like the above suggestions. I have a couple more new and simple ideas in stock.

"Cucumber Rose"

It cooks very quickly and turns out tender, tasty, and very filling. If necessary, fresh champignons can be replaced with pickled mushrooms, and sausage with chicken or any other boiled meat.

Ingredients:

• champignons – 100 g;
• cheese – 100 g;
• eggs – 2 pcs.;
• sausage – 100 g;
• fresh cucumber – 60 g;
• onion – 1 pc.;
• mayonnaise – 50 g;
• vegetable oil for frying;
• salt, pepper to taste.

How to cook

Let's prepare necessary products. Wash the mushrooms under cold water. Boil the eggs hard.

Cut the champignons into thin slices.

Cut the onion into small cubes.

Pass the eggs through a fine mesh or chop them with a knife.

Cut the sausage into small cubes.

Fry the mushrooms and onions in a frying pan until tender, adding a little vegetable oil. Don't forget to salt and pepper them.

Grate the cheese on a coarse grater.

Mix everything in a bowl, add mayonnaise to it. Salt and sprinkle with pepper to your taste. Mix thoroughly and place in a serving dish.

Cut the cucumbers into very thin slices. It is better to use a special vegetable cutter attachment at this stage. This way the cucumber slices will turn out very thin and even. We decorate the dish in a circle in several rows with cucumber petals, forming a rose.

Salad with squid and egg pancakes

An excellent option for both a festive table and a regular dinner. It is better to purchase seafood unpeeled, then cook and clean it yourself.

Ingredients:

• 1 squid carcass,
• 1 chicken egg,
• 1-2 pickled cucumbers,
• 2 sheets Chinese cabbage,
• 1.5 tbsp. l. mayonnaise,
• 2 pinches of salt
• 1 pinch of spices,
• 1 tbsp. l. oils for frying.

Preparation

Beat a fresh chicken egg into a bowl. Add a pinch of salt, beat it with a fork and pour it on hot frying pan, greased with vegetable oil. Fry the pancake for two minutes over low heat.

Cut the pickled or pickled cucumbers into small pieces and place in a salad bowl.

Remove the hot egg pancake from the pan and let it cool.

Cut into thin strips and place in a salad bowl.

Bring water to a boil in a saucepan, add a pinch of salt. Place the washed squid carcass in boiling water and cook the seafood for two minutes, no more. Then rinse thoroughly with running water, remove all excess and cut into thin strips.

Wash the leaves of Chinese cabbage and be sure to dry them. Tear the green part with your hands or cut it into strips. There is no need to use the central white part - it is more rigid.

Season with mayonnaise or sour cream. Add spices and mix everything.

It’s best to serve right away, so put the delicious treats in bowls or saucers and send them for tasting.

Remember that although there is still a lot of time to prepare for the much-anticipated holiday, it is not enough to choose a list of suitable salads for yourself. Some of them need to be practiced several times so that at the most crucial moment no embarrassment occurs. Perhaps it is at this time that your imagination will suggest the ideal design for your favorite salad.

Very appetizing and tasty dishes that will definitely decorate the holiday table.

Ingredients

• 2 eggs;
• 3 tablespoons rice;
• 200 g chicken breast fillet;
• 1 onion;
• 2 tomatoes;
• 70–80 g olives;
• mayonnaise - to taste;
• 1 stalk of green onion.

Preparation

Boil the eggs hard for 10 minutes, and the fillet until cooked.

Cut chicken meat, onions, tomatoes and olives into small pieces. Grate the whites and yolks separately on a coarse or medium grater.

Place the rice on a flat plate to create the outline of a bullfinch and brush with mayonnaise. Next add the chicken, onions, yolks and whites. After each layer, except the protein layer, brush with sauce. Place the chest and beak of the bullfinch from the tomatoes, and the head, wings and tail from the olives. Make branches from onions.

Ingredients

• 3 eggs;
• 200 g chicken breast fillet;
• salt - to taste;
• 200 g crab sticks;
• 100 g walnuts;
• 150 g hard cheese;
• 3 oranges;
• black pepper - to taste;
• mayonnaise - to taste;
• cranberries - optional;
• 1 sprig of dill - optional.

Preparation

Cut the chicken, tomato and kiwi into small pieces, the onion and eggs into small pieces. Grate the cheese on a coarse grater. Chop the greens.

Place chicken, half the onion and cheese, herbs, and lightly salted tomatoes, eggs, remaining onion and cheese in the center of the salad bowl. After each layer, apply a mesh of mayonnaise and simply lubricate it with it. Place kiwi on top, garnish with dill and pomegranate seeds.

Ingredients

• 5 eggs;
• 450 g chicken fillet;
• 400 g potatoes;
• 1 carrot;
• 300 g pickled champignons;
• mayonnaise - to taste;
• salt - to taste;
• black pepper - to taste;
• 1 sheet of nori - for decoration.

Preparation

Boil hard-boiled eggs for 10 minutes, and boil chicken until done.

Cut the fillet, potatoes and mushrooms into small pieces. Grate the yolks and whites separately on a medium or fine grater.

Place potatoes mixed with mayonnaise in a bowl, then add salted and peppered chicken, champignons and yolks. After each layer, except the first, grease with mayonnaise or make a mesh out of it. Sprinkle egg whites on top and make a snowman's face made of nori and boiled carrots.

Ingredients

• 200 g chicken fillet;
• 1 egg;
• 1 onion;
• 200 g champignons;
• 2 small pickled cucumbers;
• 100 g hard cheese;
• 2 tablespoons vegetable oil;
• salt - to taste;
• black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Chicken fillet until cooked, hard-boiled egg in 10 minutes. Finely chop along with onions, mushrooms and cucumbers. Grate the cheese on a medium grater.

Heat oil in a frying pan over moderate heat. Fry the onions and champignons for 7–10 minutes. Cool and place in a bowl.

Mix mushroom frying with chicken, eggs, cucumbers, salt, pepper and mayonnaise. Make small balls, roll each one in cheese and place on a plate.

Ingredients

• 3 eggs;
• 300 g chicken fillet;
• 1 carrot;
• 150 g hard cheese;
• 150 g;
• 3–4 tablespoons of mayonnaise;
• 1 sprig of parsley.

Preparation

Boil chicken eggs hard for 10 minutes, fillet and carrots until cooked.

Cut the meat into small pieces. Grate the cheese on a medium grater, grate the whites and yolks separately on a fine grater.

Place chicken, Korean carrots, yolks and cheese into a salad bowl or onto a plate through a cooking ring. After each layer, grease with mayonnaise or make a mesh out of it. Sprinkle egg whites on top and garnish with boiled carrots, mayonnaise and parsley to create a clock.

Ingredients

• 3 eggs;
• 200–250 g chicken fillet;
• salt - to taste;
• black pepper - to taste;
• 200 g champignons;
• 50–70 g hard cheese;
• 1–2 tablespoons vegetable oil;
• 150 g canned corn;
• mayonnaise - to taste;
• 1 bunch of dill;
• 1 small carrot;
• 1 tablespoon cranberries.

Preparation

Boil the eggs hard for 10 minutes. Season the chicken fillet with salt and pepper and bake in the oven at 180°C for 20–25 minutes. Cool.

Cut the champignons, chicken and eggs (leave a little white for decoration) into small pieces. Grate the cheese on a fine grater.

Heat oil in a frying pan over medium heat. Fry the mushrooms for 7-10 minutes, then cool.

Mix chicken with mushrooms, eggs, cheese and corn (leave a few grains for decoration). Season with salt, pepper, mayonnaise and place on a Christmas tree-shaped dish. Top with chopped dill, carrot and egg stars, cranberries, corn and a “garland” of mayonnaise.

Ingredients

• 5 chicken eggs;
• 4 quail eggs;
• 3 potatoes;
• 300 g ham;
• 1 onion;
• 2 apples;
• 150 g hard cheese;
• mayonnaise - to taste;
• 10 black peppercorns;
• 5 buds of cloves.

Preparation

Hard-boiled chicken eggs in 10 minutes, quail eggs in 5 minutes. Boil the potatoes until tender.

Cut the ham and onion into small pieces. Grate potatoes, apples, cheese (leave a few slices for decoration), separately the whites and yolks of four chicken eggs on a coarse grater.

Layer ham, potatoes, onions, apples, cheese and egg whites on a plate. After each, grease with mayonnaise or make a mesh out of it. From the finished round salad, cut out one triangular segment or leave the “head of cheese” whole. Sprinkle grated yolk on top. Place chicken and quail eggs decorated with cheese, black pepper and cloves to create “mice”.

Ingredients

• 2 eggs;
• 250 g beef;
• 1 carrot;
• 2–3 potatoes;
• 2–3 pickled cucumbers;
• 80–100 g;
• 1 bunch of dill;
• mayonnaise - to taste;
• 1–2 slices of hard cheese;
• 1 tablespoon pomegranate seeds.

Preparation

Boil hard-boiled eggs for 10 minutes, beef for about an hour, carrots and potatoes until tender.

Cut the meat, carrots, cucumbers and onions into small pieces. Grate the eggs on a fine grater. Remove the stems from the dill.

Place a glass in the center of the plate. Place potatoes, meat, onions, cucumbers and carrots around it. After each layer, grease with mayonnaise or apply a mesh of it. Sprinkle eggs on top, add a little mayonnaise and add dill. Garnish with cheese snowflakes and pomegranate seeds.

Ingredients

• 200–250 g chicken breast fillet;
• 1 carrot;
• 1 beet;
• 100 g hard cheese;
• 1 clove of garlic;
• 50–60 g walnuts;
• 4 tablespoons of mayonnaise;
• 1 handful of pomegranate seeds;
• 10–15 sea buckthorn berries - optional;
• 1 sprig of dill or parsley.

Preparation

Boil chicken, carrots and until done. Sue. Cut the fillet into small pieces. Grate carrots, beets and cheese on a fine or medium grater. Pass the garlic through a press. Chop the nuts.

For dressing, mix mayonnaise with garlic and walnuts.

Place the chicken on a platter in the shape of a mask: use shot glasses to create smooth contours for the eye slits. Brush the fillet with half the sauce, sprinkle with cheese and add the remaining garlic-mayonnaise mixture. Place carrots and beets on top so that each vegetable takes up about half of the “mask”. Decorate with pomegranate, sea buckthorn and herbs.

Their tastes are unique and varied. There are salad recipes that need to be eaten immediately or can be preserved for the winter. Their composition can include many ingredients: all kinds of meat (pork, lamb, beef), poultry (chicken, turkey, goose or duck), seafood (squid, mussels, shrimp), any fish, all types of vegetables, mushrooms, eggs, fruits , nuts, berries and much more. Dressing is an essential component of salads.

The five most commonly used ingredients in recipes are:

It can be played by mayonnaise, sour cream, vegetable oil, soy sauce, natural yogurt, lemon juice and more. There are a lot of options. Depending on the preferences of the cook and those whom you plan to feed, you can prepare salty and sweet, spicy and sour, meat and vegetarian, high-calorie and dietary, traditional or puff pastries. Not a single festive feast is complete without this dish, but for daily nutrition lightweight and delicate salad- a great choice. Today there are thousands of variations for preparing salads. You can pamper your household every day and surprise your loved ones with unusual, hearty and savory dishes.