Salads in the title feed. Salads in the feed names and recipes

With a new and terrible force, I remembered my everyday work as a worker in one of the most famous supermarkets. These supermarket chains are considered the most... elite or something... forgive me, Lord!
I got a job there in the “Sausages” department. According to an incomprehensible logic, this department included not only sausages, but also cheeses, as well as a department raw meat, semi-finished and finished culinary products. That's where they put me, in cooking. To the prepared salad department.
My duties included:

1. Show up an hour before the store opens, change into a uniform.

2. Ten times to run into the huge refrigerator room for “herrings under a fur coat”, jellied meats, pancakes with fillings, crab-stuffed grub, “sushi” and other crap.

3. Replace the lids on all plastic containers and place STICKERS WITH TODAY’S ISSUE NUMBER on them. If the sticker was on cling film, it had to be sealed fresh with a precise movement of the hand. (and this was done several times!)

4. Display all yesterday’s products, which, at the wave of the Great Executioner, have become today’s products, beautifully on a turntable display.

By this time, the cooks, who had arrived two hours before opening, began to bring me their masterpieces in transparent plastic basins.

5. I routinely placed them on the display case, stuck in spoons, forks and price tags.
6. During the day, I had to make sure that the turntable display was full of grub, so that the salads did not look “overstuffed” (stir, stir) and so that their quantity did not dry out!
7. At the end of the working day, I had to wash all the spoons and forks, take everything from the turntable display case to the refrigerator room, moving salads back and forth, wash the display case and glass. (damn, how those customers who liked to poke their fingers into the glass were cursed!)
8. Ah! We also ran to the warehouse for containers, bags, paper towels, and sticker strips.

And at the same time weigh, weigh, weigh salads, smiling cheerfully and at ease. All 12 hours. On foot. 15 minutes breakfast, 30 minutes lunch, 15 minutes dinner (canteen in the same supermarket). Those who smoked were lucky. They could go out whenever they wanted and smoke in the yard for as long as they wanted. I didn't smoke. 🙁

So this is what I learned, my dears! With horror, with shudder...

1. All salads that are dressed with mayonnaise are made from EXPIRED PRODUCTS! Peas, corn, sausage, olives, pickled mushrooms and cucumbers, ham... Those vegetables and fruits, herbs, garlic, which when fresh began to turn into limp and rotten, also came to us. Everything is expired! The meat was taken from the raw meat department, weathered on the verge of beginning to rot, and cooked in Olivier. The liver was taken from the next department, where they sold grilled chicken (them, expired, are also used in mayonnaise or pancakes/jellied meat!), cutlets, ready-made side dishes, pilaf, etc.
Dialogue between chefs:
- Klav, can I take some cookies to bite?
- What are you talking about, it’s a long time ago! Better take the cue ball and take the liver, let the girls crumble it into the salad!
There was also a department where they sold boiled beets, eggs, potatoes, salted tomatoes, olives by weight, etc.
Dialogue between the cook and the new girl who looks like Keira Knightley:

- There are boiled carrots... they... stink... and are kind of slimy... - this is the girl babbling. - will I throw it away?
- What are you doing! - this is the cook. - They will be fined for not delivering! There, take it to the “salad bowls”, they will wash it and crumble it into Olivier!

The girl is in awe.

A huge baking sheet with fried legs falls in front of the whole line. An experienced server - Natasha - defiantly collects everything and takes it away to “throw it away”... yeah! now! After about 20 minutes, when the line has changed, these legs are taken out. Of course, heated and cleaned of hair and large debris.

I have about 15 people in line for “salads”. They stand, devouring the mayonnaise grub with their eyes. A PREGNANT girl comes up from the side and timidly says:

- You know, I took “heh from pike perch” from you yesterday. So poisoned! It was bad all night, they wanted to call an ambulance!

Me: - Did you save the tray? Vomit? (in a businesslike way. My partner quietly slides under the counter and kicks me there)
Girl: - No... (confused)
Me: - How will you now prove that it was ours who were poisoned? Next time, save everything and take it to the examination!
The girl tramples and leaves. The partner crawls out from under the counter, the cooks’ heads stick out from behind the shop door: “Come on! They can fire you for such advice!” (they are afraid 🙂)
AND FROM THE QUEUE WHO THE FUCK WOULD BE OUTSTANDING OR LEAVE!!! Hmmm, such people are quite worthy of such food.

A mother and a three-year-old child come up to me.
- What do you recommend my baby take? Fresh?
- Brains for his mother Well... I don’t even know... (and I myself make faces, making it clear that mother should go where you came from!)

Or she would quietly say: “Everything is expired, no need to take it.” 🙁

And so EVERYTHING, IN EVERYTHING!!!
Mayonnaise is terrible. In 10 liter buckets, unmarked, liquid, smelly, brrr!
Yesterday's salads are mixed with new ones the next day...
For salads or hot dishes, they may place a “raw meat” salesperson in the middle of a shift, which is strictly prohibited!
Those who go to smoke or go to the toilet do not keep their hands clean; then they serve food to customers with these hands. (gloves will not be put on until the supervisor-manager or technologist appears).

And how do those who weigh out your food treat you, dear customers?
Take the aforementioned Natasha. Just a bundle of hatred! When the doors open, we can see crowds of “pigs” rushing after the “food”.
- I’d like Olivier, a kilogram, and three chickens, and potatoes, and manti, and this one, and this one...
Natasha walks around, frantically putting food into bags and boxes and muttering monotonously: “

Bitches, fucking creatures, where did you come from?! Didn’t you eat them... I never?! Nna, eat, eat! (puts on pilaf) Choke, cow! May you burst (die)! Why don’t you cook at home? I took a piece of meat, fried it and eat it with a tomato. Nooooo, she's farting, her ass is about to crack, and she's got a fucking kilo of Olivier... Oh, oh, oh, she's rushing, smari - the fat is rushing, she hasn't eaten for an hour, now she's asking for a ton of cutlets, Anka (that's for me), you don't have any trays Stop feeding this pig!"

And so I listen to her for 12 hours, if she has good mood. If it’s bad, then about “men are goats and bastards”, “daughter, she just needs money, she’s growing up a whore.”

I couldn't stand it. A month later I left there. Even though I liked working. And I'm happy with the experience. And I will never buy anything prepared in a supermarket.

Py. Sy.: It’s good that we, the sellers, were strictly forbidden to try these salads! 🙂

Detailed description: salads in the feed, names and recipes from the chef for gourmets and housewives from various sources.

Review of purchases from the “LENTA” store + recipes for delicious dishes! 🙂

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Green bean salad with eggs Ingredients: - 400 g green beans - 4 eggs - 1-2 cloves of garlic, peeled - 1 tablespoon butter - mayonnaise to taste Preparation: 1. Boil the eggs hard and cover with cold water. 2. Peel and chop the green beans. Boil water, add salt to taste, add beans and boil until desired softness (5-10 minutes). Rinse the cooked beans in a colander under running cold water. 3. Heat 1 tablespoon butter in a frying pan over medium heat, add green beans and fry with oil for 5 minutes, stirring. 4. Place the fried beans in a salad bowl and squeeze the garlic on top. 5. Peel the eggs and cut them into a salad bowl with beans. 6. Add salt to taste, season with mayonnaise and stir.

Comments 3

Classes 91

"FRESHNESS" SALAD INGREDIENTS: ● 300 g frozen green beans; ● 100 g semi-hard cheese; ● 3 chicken eggs; ● 2 cloves of garlic; ● green onions; ● several olives for decoration; ● salt - to taste; ● mayonnaise for salad dressing PREPARATION: Hard-boil chicken eggs, cool and peel. Chop the peeled eggs. Bring water to a boil, add salt. Without defrosting, place the beans in boiling water and cook for 5-7 minutes. Immediately cool the finished beans under running cold water. Grate the cheese onto coarse grater. Place the beans in a salad bowl. Squeeze the garlic on top. Add eggs and cheese to the beans. Add chopped green onions, season the salad with mayonnaise, stir. Garnish the salad with olives and serve. Delicious, hearty salad prepared from frozen green beans. Bon appetit, make your loved ones happy!

1 comments

Classes 26

Salad You will need to prepare the dish: head onions- 1 piece; beef liver – 400 g; chicken eggs - 3 pieces; red Bell pepper- 1 piece; garlic – 1 clove; carrots – 100 g; sour cream. Boil the liver, cool and grate on a coarse grater. Boil the eggs, remove the shells, divide into whites and yolks. Leave one egg for decoration, grate two on a coarse grater. Boil the carrots and grate them. Mix all ingredients, season with sour cream, decorate with egg white petals on top, and scatter grated yolk between them. You can also use half-cut olives for decoration.

Comments 2

Classes 47

10 salads with MUSHROOMS! 1. Chicken salad, fresh cucumbers and canned champignons Ingredients: -2-3 boiled chicken fillets, -3 hard-boiled eggs, -2 fresh cucumber, -1 small onion, -1 small can of canned champignons, -100 g cheese, mayonnaise Preparation: Chicken fillet, cucumbers, cut the onion into cubes. Drain the water from the champignons and chop if necessary. Grate the cheese on a fine grater. Remove the yolks from the eggs and cut the whites into strips. Place egg whites in a salad bowl, chicken fillet, onion, cucumbers, mushrooms, cheese, if necessary, coated with mayonnaise. Spread mayonnaise on top and cover with grated egg yolks. Bon appetit! 2. Royal Salad This salad is very filling and tasty. Lay out in layers, spreading with mayonnaise. ●3 boiled potatoes cut into cubes, coat with mayonnaise, ● place fried mushrooms with onions on it (any: fresh, boiled, dry or canned), I did not smear this layer with mayonnaise, ● 4 eggs, finely chopped, mayonnaise, ● smoked sausage or ham, mayonnaise, ● 2 boiled carrots, mayonnaise, ●grated cheese. 3. Salad “Tender” It is sooo tasty, tender and aromatic!!! Preparation: Cut 2-3 onions into thin half rings. Fry until golden brown. vegetable oil Cut 250-300 grams of champignons into cubes, fry until crusty and add salt. Packaging crab sticks(12 pcs.) cut into noodles Also fry Cut 1-2 boiled carrots into cubes Finely chop a large bunch of dill Mix everything Dress with mayonnaise Place in portions (or in a common salad bowl), decorate with yolk, carrots, mushrooms, dill and lettuce. 4. Salad “Mushrooms under a fur coat” 500 g of mushrooms, 1-2 onions, 3-4 boiled potatoes, green onions, 3-4 eggs, several pickles, 200 grams of hard cheese, mayonnaise Sort the mushrooms, wash them, cut them and fry in a frying pan and onions. Boiled potatoes, eggs, pickles, three cheese on a coarse grater. Lay out in layers: 1 layer - fried mushrooms with onions 2nd layer - boiled potatoes 3rd layer - green onions, 4th layer - mayonnaise 5th layer - pickles 6th layer - eggs 7th layer - mayonnaise 8th layer - grated cheese Decorate at your discretion. 5. Salad with chicken, cheese, mushrooms and tomatoes Ingredients: ●Fillet chicken breast - 400g ●Cherry tomatoes - 250g (you can take regular ones, but with cherry tomatoes, in my opinion, it tastes better) ●Cheese - 200g ●Champignons - 250g ●Mayonnaise ●Salt Preparation: Boil the chicken fillet, remove from the broth, cool. Wash the champignons, cut into small pieces, fry in a minimum amount of oil, cool. Cut the fillet into small pieces. Cut the cheese into 5x5mm cubes, tomatoes into quarters. Mix chicken, cheese, mushrooms and tomatoes in a container. Season with mayonnaise, salt to taste, transfer to a salad bowl and serve. Bon appetit! 6. HELEL SALAD Ingredients: ● 300 grams of champignons, ● 300 grams of chicken fillet, ● 150 grams of sour cream, ● 100 grams of cheese, ● three eggs, ● a small can of pineapples, ● one kiwi, ● one onion and ● mayonnaise Preparation: Chop the mushrooms and onions and fry them in sour cream. Let it cool and put out the salad bowl. This will be our first layer. Boil the chicken fillet in salted water, let cool and cut into pieces. Place the fillet on the mushrooms and coat with mayonnaise. The second layer is ready. Third layer - grate the boiled eggs on a coarse grater (can be finely cut into cubes). Lubricate the layer with mayonnaise. Cut the canned pineapples into small cubes, place them on the egg layer and brush with mayonnaise. The last layer is cheese, grated on a medium grater. Decorate the salad with kiwi slices and serve. Bon appetit! 7. ISABELLA SALAD Ingredients: ● Smoked ham – 2 pieces; ● Chicken eggs – 5 pieces; ● Champignons – 500 grams; ● Onions – 2 heads; ● Pickled cucumbers – 3 pieces; ● Korean-style carrots. Preparation: Boil the eggs, finely chop the champignons and onions and fry in vegetable oil. Lay out the salad in layers, brushing each layer with mayonnaise. 1st layer – sliced ​​smoked ham: 2nd layer – fried mushrooms; 3rd layer – sauteed onion; 4th layer – finely chopped eggs; 5th layer – diced pickles; 6th layer – Korean carrots. Decorate to your taste. Bon appetit! 8. Salad with chicken and mushrooms Ingredients: ● Bell pepper - 1 pc. ● Cheese - 150 g ● Canned mushrooms - 400 g ● Chicken breast - 1 pc. ● Salt, pepper - to taste ● Sour cream for dressing Preparation: Cut the pepper into thin slices. Cut the mushrooms into thin slices. Boil the chicken breast. Finely chop. Grate the cheese. Mix all ingredients. Season with sour cream. Salt and pepper. 9. Salad "Venice" Ingredients: - 400 g chicken breast - 300 g champignons - 200 g prunes - 200 g cheese - 2-3 potatoes - 2-3 eggs - 1 cucumber - mayonnaise for dressing Preparation: 1. First boil the chicken breast, eggs and potatoes until done. Pour boiling water over the prunes for 15 minutes. Fry the champignons in vegetable oil. 2. Place in a springform pan in layers, first prunes cut into medium pieces 3. Then boiled chicken breast, cut into pieces. Layer of mayonnaise. 4. Then potatoes, cut into cubes. Layer of mayonnaise. 5. Then a layer of fried mushrooms. Do not add mayonnaise after mushrooms! 6. Then add a layer of grated eggs on a fine grater to the salad. Layer of mayonnaise. 7. The next layer is cheese, grated on a coarse grater. 8. On top of our Venetian salad, grate the cucumber on a medium grater or cut into thin rings. Decorate the salad at your discretion. 10. Bonaparte salad Ingredients: 500 g fresh champignons 500 g chicken fillet 500 g carrots 300 g cheese 4 boiled eggs 2 pcs. potatoes 2 onions 2 packs of mayonnaise Preparation: Cut the mushrooms, fry in a small amount of vegetable oil, pepper and salt. Grate the carrots, fry until tender, add salt. Boil chicken fillet until tender in salted water with bay leaf and pepper. Boil the potatoes, grate the cheese, eggs and potatoes, finely chop the onion and fry. The salad is laid out in layers: potatoes, then mushrooms, mayonnaise mesh, chicken pieces, onions, carrots, mayonnaise, eggs, cheese, mayonnaise mesh. Before serving, garnish the salad with mushrooms and herbs or, if desired, cool and serve. Bon appetit!

1 comments

Classes 103

Chanterelle salad 🍴 Ingredients: ● 2 chicken breast fillets ● 3 pickled cucumbers ● 200 gr Korean carrots● 200 grams of cheese ● 2 cloves of garlic ● Mayonnaise ● Herbs Preparation: First, boil the fillet in salted water, then cut into strips (or separate into fibers by hand). Then we also cut the cucumbers into strips, and grate the cheese on a coarse grater. Mix fillet, cheese, cucumbers and carrots, add garlic squeezed through a press and season with mayonnaise. Bon appetit!

Comments 3

Classes 80

Salad "Sea" Ingredients: - 500 g of boiled squid; - 3 hard-boiled eggs; - 200 g crab sticks or 300 g boiled and peeled shrimp; - 80 g of red caviar; - 2 tbsp. spoons of mayonnaise. Preparation: 1. Cut the squid and eggs into strips, mix with chopped crab sticks (whole shrimp are added), red caviar (1-2 tablespoons can be left for decoration) and mayonnaise. 2. If you want to add some spice to the salad, you can add 100 g of Korean carrots, with it the salad will acquire a mysterious spice and a richer taste.

1 comments

Classes 74

Lavash snacks Unroll the lavash (thin), put the filling on it and roll it into rolls or envelopes. Let soak for 30 minutes. Place on a plate and garnish with herbs. Can be cut into slices. Toppings for lavash: ✔1. Chop 1 package of crab sticks. Add parsley and dill, garlic and mayonnaise to taste. The filling should not be liquid. Add 100 g of grated cheese and mix. ✔2. Mix 200 g of cottage cheese with garlic and dill. Add mayonnaise, mix. ✔3. 200 g Adyghe cheese knead with your hands until crumbly. Add 100 g of Korean carrots, parsley and mayonnaise. ✔4. Bank canned fish Mash in oil. Add 200 g of grated cheese, dill and mayonnaise. ✔5. Grind 300 g salted herring fillet. Add parsley and dill, 3 boiled eggs, 2 boiled carrots, grated. Add mayonnaise and mix. ✔6. Grate 200 g of ham on a coarse grater, add 100 g of grated cheese, garlic, dill and mayonnaise to taste. ✔7. Grate 200 g ham and 100 g cheese. Add 100 g of Korean carrots, dill and mayonnaise. ✔8. Grate 3 pickled cucumbers on a coarse grater, finely chop 300 g of fried or smoked chicken, 1 bell pepper and 2 onions very finely chop and sauté. Mix everything, add 2 fresh tomatoes and mayonnaise. ✔9. Combine 100 g of grated cheese with 200 g of fried minced meat, garlic, 1 can of white beans, 1 bell pepper and mayonnaise. ✔10. Grate 200 g of cheese. Add salt, mayonnaise and a lot of cilantro, dill and parsley. ✔11. Sauté 1 onion in vegetable oil and mix with 1 boiled egg, 2 boiled carrots, 2 processed cheese(grated), mayonnaise and herbs. ✔12. Grate 1 fresh carrot and 2 fresh cucumbers. Add 2 tomatoes, 2 eggs, chopped garlic walnuts, parsley, dill, mayonnaise. ✔13. Mix 200 g of cottage cheese with 20 g of grated cheese, garlic, mayonnaise and parsley and dill. Bon appetit!