Salads, in essence, are light dishes both in preparation and for the stomach, however, even among them there are recipes that require considerable skill and take a lot of time for preliminary preparation of products.
We will try to choose snacks that do not require any delicatessen products or complex kitchen appliances, and the cooking process will take half an hour.
Delicious quick salads - the general principles of cooking
• Of the simplest and at the same time affordable products, you can literally “on the fly” prepare very tasty and completely different salads, and you do not need to have special skills and rich culinary experience.
• It is enough to arm yourself with the simplest kitchen equipment - a cutting board, a knife or a grater, a container in which you will mix the salad, or lay it out in layers.
• For preparing some salads according to the recipes described below, you may additionally need a small saucepan in which chicken, eggs will be boiled. Small thick-walled or non-stick coated pan - for roasting carrots and a colander - for drying individual ingredients from the marinade.
• Products in most cases are taken in finished form. But if you want to cook meat salad - choose chicken fillet, it will take no more than 20 minutes to boil it, but at this time you can prepare the other components of the salad.
• Selected recipes for the most simple and original tasty salads in a hurry, to prepare them takes from fifteen minutes to half an hour. Nevertheless, such salads adequately complement the menu of any festive and everyday table.
Puffy tasty salad in a hurry with mushrooms and smoked chicken meat
Ingredients:
• juicy smoked chicken breast - 200 gr .;
• 150 gr. champignons (pickled); • one processed cheese;
• a small packet of salted peanuts;
• purchased spice crackers - a small pack;
• 120 grams of mayonnaise, 65%.
Cooking Method:
1. Slice the smoked chicken breast in small, medium-sized pieces. Spread slices of meat evenly across the bottom of a flat plate.
2. From the jar with pickled champignons, well, strain the marinade and put the mushrooms on top of the chicken, cut the large ones.
3. Liberally pour champignons with mayonnaise, chicken meat and mushrooms should be well soaked.
4. Top rub the cheese on a large grater, you can simply crumble it into small pieces and evenly spread on the mayonnaise layer.
5. Sprinkle cheese layer on broken smaller croutons. Sprinkle the top of the salad sprinkled with crushed peanuts into a crumb. Roasted peanuts are best crushed in a mortar, for lack of that, just chop the nuts with a knife.
Delicious quick salad of crab sticks with canned beans
Ingredients:
• 450 gr. canned beans (red);
• 250 gr. fresh ripe tomatoes;
• crab semi-finished products - rolls or sticks, 250 gr .;
• one peppercorn sweet bell pepper (red);
• 100 gr. semi-hard cheese;
• a small clove of garlic;
• mayonnaise 65% - to taste.
Cooking Method:
1. Cut the semi-finished products into equal halves lengthwise, and then cut each of them into small slices diagonally.
2. At the Bulgarian pepper, cut off the stem. Cut lengthwise into two parts, select seeds and rinse under running water. Wipe the pepper dry with a towel, cut into strips and place in a salad bowl to chopped crab sticks.
3. Carefully drain all the liquid from the jar of beans and place the beans in the salad.
4. Scratch up the cheese here.
5. Add the diced tomatoes, press-press garlic. Remove the sample, add and mayonnaise. Gently mix all the ingredients and serve.
Original tasty salad in a hurry of canned corn, eggs and prunes - “Corn cob”
Ingredients:
• 150 gr. “Kostroma”, hard cheese;
• chicken eggs - 4 pcs .;
• sweet canned corn - one can;
• 150 gr. soft pitted prunes;
• garlic - 3 small slices;
• 72% mayonnaise;
• green onions feathers.
Cooking Method:
1. Wash the eggs, place in a saucepan with cold water and boil them by adding a spoonful of salt. When the water in the pan boils, reduce heat and boil for 10 minutes with intensive boiling. Remove the pan from heating and cool the eggs by placing them in a large amount of cold water.
2. Clean the eggshell from the cooled eggs, rinse again, washing away small pieces of the shell, dry and cut the eggs into small slices.
3. Cut the dried and dried prunes into small, random slices. If you can not buy soft prunes, soak hard berries for 10 minutes. in hot water, then rinse and dry thoroughly, putting the prunes in a colander.
4. In deep dishes, combine eggs with prunes, add coarsely grated cheese and two thirds of canned corn (the rest will decorate the dish on top).
5. Squeeze all the garlic in the garlic press, put mayonnaise to your taste and mix everything well.
6. Spread the contents of the bowl onto a narrow herringbone and form a corncob with your hands. Decorate it with corn kernels, carefully laying them on the surface.
7. Cut the green onion feathers on one side and unfold. So that they do not fold, grease the inside of them with mayonnaise and lay them on the edge of the “cob”, imitating leaves.
Delicious quick-and-easy Korean carrot salad with smoked chicken
Ingredients:
• Korean carrot - full glass;
• fresh cucumbers - 2 pcs., Medium size;
• smoked chicken (breast) - 250 gr .;
• five chicken eggs, hard boiled;
• 120 gr. hard cheese;
• sparse mayonnaise for the interlayer.
Cooking Method:
1. At the bottom of a shallow salad bowl, rub the eggs on a medium grater and distribute them evenly, not too thick. 2. Put the diced chicken into the eggs and grease this meat layer with mayonnaise.
3. Place the small cubes of cucumbers on top of the chicken. If the cucumber peel is too hard, cut it off with a thin layer before cutting and try not to chop, otherwise the vegetable will give a lot of moisture.
4. On top of the cucumbers, place the carrot lightly pressed from the brine, which is also richly smeared with mayonnaise. For convenience, if you have mayonnaise in a plastic, soft package, apply a rare mayonnaise mesh, which you then smear with a layer of the desired thickness.
5. The final layer will be grated cheese over the dish, use a medium grater.
6. The snack will be even tastier if you have half an hour left and cool it before serving.
Puffy tasty salad in a hurry smoked squid with corn
Ingredients:
• 200 gr. smoked squid;
• boiled hard-boiled eggs - 4 pcs .;
• bank of soft canned corn;
• 60 grams of low-fat hard cheese;
• 300 grams of 50% mayonnaise;
• olives (green, seedless) - 10 pcs.
Cooking Method:
1. This recipe is laid out in layers, so first prepare all the ingredients that need to be shredded with a knife, and rub with a trowel, rub directly when forming the salad.
2. Cut the squid into strips, drain the marinade with corn and dry well, putting the grains in a sieve or in a colander.
3. On a flat plate or in a not too deep salad bowl, rub the eggs. It is desirable that the egg straw was not shallow, so it is better to use a grater with large cells.
4. Smooth the eggs evenly over the bottom of the serving dish and place squid on top of them.
5. Apply mayonnaise on a layer of squid with a dense net, smooth it and spread corn over the marinade on top of it.
6. Then again, apply a thin layer of mayonnaise and rub it on the cheese on the same grater as the eggs.
7. Slice the olives thinly with rings and decorate them on top.
Nourishing tasty salad in a hurry of boiled chicken fillet with carrots and canned peas
Ingredients:
• 0.5 cups of canned soft peas;
• 200 gr. chicken fillet;
• two large carrots;
• large head of salad onions;
• two tablespoons of granulated sugar;
• 72% mayonnaise;
• 30 ml of table, 7% vinegar.
Cooking Method:
1. While kneading, rinse the chicken fillet thoroughly, and then boil it until ready in lightly salted water. It takes no more than 20 minutes from boiling, with a slight boil over medium heat. Cool the finished meat.
2. While the chicken fillet is boiling, mix granulated sugar with vinegar, pour a glass of boiling water into the mixture and dip the onion sliced in half rings into the marinade for a quarter of an hour.
3. Grate the carrots large and fry it in vegetable oil under the lid until ready for about 7 minutes, cool.
4. Cut chicken meat into cubes of not large, arbitrary size, add onion, dried from the marinade, roasted carrots and peas without marinade.
5. Season to your taste with mayonnaise, add, slightly pepper and mix all ingredients well.
Delicious vegetable salad in a hurry from cabbage with sausage
Ingredients:
• 150 gr. smoked sausage “Cervelat”;
• White cabbage;
• two medium fresh cucumbers;
• red bell pepper - 2 pcs .;
• 75 grams of 15% sour cream;
• some fresh dill;
• a tablespoon of “French mustard”;
• a small pinch of black pepper.
Cooking Method:
1. From cucumbers with a special peeler or knife, cut off the peel very thinly. Divide each cucumber lengthwise into four plates and cut them into strips.
2. Thinly chop a quarter of the cabbage and the pulp of the bell pepper.
3. Cut the sausage into strips, only slightly larger than cucumbers.
4. Combine all the chopped products in a salad bowl, add the dill, and cut the dill into small pieces and season the salad with sour cream mixed with mustard and ground pepper.
Simple and tasty salad in a hurry of cod liver, ripe tomatoes and green peas
Ingredients: • cod liver, natural (canned) - 200 grams;
• one medium ripe tomato;
• 3 tablespoons of soft canned peas;
• chicken eggs - 2 pcs. (boiled);
• medium sized onion;
• parsley - one twig.
Cooking Method:
1. Remove the natural cod liver from the jar and divide the forks into small pieces with an edge.
2. Cut into small slices of egg and tomato and transfer them to the liver.
3. Add onion and green peas, finely chopped with a knife.
4. Pour in some of the oil remaining in the jar from under the liver, mix well, add salt and add a mixture of ground fragrant peppers, or just black pepper.
5. Put the cooked appetizer in a salad bowl and garnish with parsley.
Tasty quick salads - tips and helpful tips
• White cabbage after shredding is slightly salted and slightly kneaded, then the dish will turn out more tender.
• For a meat recipe, mayonnaise is worth taking with a lower percentage of fat and add it gradually, in small portions.
• Out of all canned products and pickled onions, it is necessary to decant the marinade residues so that excess liquid does not get into the salad and it “does not float”.
• With the same purpose, fill salads with fresh cucumbers before serving, as cucumbers contain a lot of moisture, which begins to stand out intensively after dressing with mayonnaise.
• To coat puffed salads, take liquid mayonnaise in packs, it is more convenient for them to lubricate the layers and this mayonnaise will soak the dish faster.
