Layered salad with carrots - vitamin bomb with taste. Recipes for puff salads with carrots: simple and festive

Layered salad with carrots - vitamin bomb with taste. Recipes for puff salads with carrots: simple and festive

Puffed salads with carrots look elegant, bright, and it is also incredibly tasty and juicy.

This vegetable is combined with a variety of ingredients, which gives a huge scope for culinary imagination. And carrot is one of the most affordable and inexpensive products, it is in every kitchen and you can indulge the household with delicious salads every day.

Layered salad with carrots - the general principles of cooking

Puffed salads with carrots are prepared from fresh, boiled or fried vegetables. It is pre-rubbed or cut into pieces. If you need to fry a vegetable, then it is done only in vegetable oil, butter will not work. Some salads are carrots in Korean. It gives the snack a special, savory taste, but you need to be careful with the addition of other spices, so as not to overdo it.

What can be added to carrot salads:

• other vegetables;

• fresh, canned and dried fruit;

• mushrooms;

• eggs;

• greenery;

• meat products;

• sausages.

Salads are seasoned with mayonnaise, sour cream, butter, vinegar and sauces based on these products. Also used various spices, herbs. Puff salads can be made in deep dishes or collected on a dish. But not every ingredient is smeared. If the product is very juicy or fatty, then you can skip it, otherwise the dish will be too rich and heavy.

Recipe 1: Puff salad with carrots and beets

The recipe is useful, simple and inexpensive puff salad with carrots and beets, which is perfect for a family dinner and holiday table. Sour cream is used as a dressing, it is desirable to take a fatty product of at least 20%.


• 2 carrots;

• 2 beets;

• 140 grams of sour cream;

• 100 grams of cheese;

• 2 cloves of garlic; • 50 grams of raisins;

• 50 grams of walnuts.


1. For the sauce, mix the chopped garlic, salt and sour cream. To taste you can add pepper.

2. Boil beets and carrots until cooked, cool, then peel and three in different bowls.

3. Soak the raisins in warm water for half an hour, then squeeze, mix with carrots. We salt and we add the third part of smetanny sauce.

4. Walnuts finely chopped, but not in the flour. Pieces should be felt. Then fry in a skillet for a minute.

5. Cool the nuts and mix with the beets, put half the sauce from the rest. We salt.

6. Put carrots on the dish, spread the first layer with a spoon.

7. Three cheese, sprinkle over carrots. Lubricate half the sauce.

8. We put a layer of beets with nuts, level the salad, giving a neat shape. Lubricate the remnants of the sauce, decorate with nuts, raisins. Let stand in the fridge for 2 hours and serve.

Recipe 2: “French” Puffed Salad with Carrots and Apples

A quick puff salad of fresh carrots, which will take no more than 15 minutes to prepare. It can be collected on a flat dish or placed in a deep salad bowl, it does not matter much. Mayonnaise is used as a dressing, which, if desired, can be replaced with any low-calorie sauce.


• 2 carrots;

• 4 eggs;

• 2 apples;

• mayonnaise;

• onion;

• 120 grams of cheese.


1. Boil eggs. Clean, cool.

2. We clean all vegetables, apples. Onion finely cut, put in a colander and scalded with boiling water. Give cool.

3. We put half the onion on the bottom of the salad bowl, then three one apple, grease with mayonnaise. After the apple there are 2 eggs, grated and also smeared with sauce, then carrots, mayonnaise and cheese.

4. Coat the cheese with mayonnaise and repeat the layers again. The last layer of cheese does not need to be greased. Decorate the salad in any way.

Recipe 3: Puff salad with carrots and mushrooms

For this puffed salad of carrots, raw champignons are used, but you can also take canned mushrooms. It also turns out very tasty.


• 250 grams of carrots;

• 250 grams of champignons;

• butter;

• mayonnaise;

• 2 bulbs;

• 80 grams of prunes;

• salt pepper;

• 0.5 cup walnuts.


1. Fill the prunes with hot water and set aside for 15 minutes. Then squeeze, finely cut.

2. Clean the onions with carrots. Coarsely rub carrots, finely chop the onions.

3. Heat the dry frying pan, pour the nuts, fry for a moment and place in a bowl. Add vegetable oil to the pan.

4. Fry the carrots, a little, it is not necessary to bring them to full softness. Put it in a bowl.

5. Now on the same pan fry diced mushrooms and onions. We bring to full readiness, do not forget to salt and pepper. Cooling down.

6. Putting the salad. To do this, take a deep salad bowl, lining with cling film so that the edges hang with a side.

7. Lay the layers: walnuts, carrots, mayonnaise, mushrooms with onions, mayonnaise. Repeat one more time. Mayonnaise should be used a little, a thin layer, as the products are fried and quite fatty.

8. Let the salad stand in a cool place for at least 3 hours, then cover with a flat dish and turn over. Remove the cling film.

Recipe 4: “Ladies” Puffed Salad with Carrots and Pineapples

For some reason, men do not really like this salad, probably because of the addition of sweet ingredients. But they are wonderfully combined with hot garlic mayonnaise sauce. Salad turns out very expressive and juicy.


• 300 grams of carrots;

• 100 grams of raisins;

• 200 grams of canned pineapples;

• 2 cloves of garlic;

• 150 grams of mayonnaise, salt.


1. Steam raisins in hot water, squeeze. 2. We clean all carrots, rub arbitrarily. It can be small or large.

3. Pineapples free from syrup, cut into small cubes.

4. Mix mayonnaise with garlic.

5. Place half of the carrot on the bottom of the salad bowl, line the layer and grease with garlic sauce.

6. Spread a layer of pineapples, do not need to grease.

7. Now again a layer of carrots and mayonnaise sauce.

8. Sprinkle the top with steamed raisins and ready. The advantage of this puff salad is that you can not insist on it, it immediately turns out tasty and juicy.

Recipe 5: Puff salad with carrots and cheese

Many make a similar salad, but there is one peculiarity in this - green olives. They give the dish a special piquancy and bright taste. By the way, you can cook both from raw carrots and boiled, it turns out perfectly in both variants.


• 250 grams of carrots;

• bank of olives;

• clove of garlic (you can add more or less);

• 200 grams of cheese;

• 200 grams of mayonnaise.


1. Rub the peeled carrots until set aside.

2. Pickle the marinade from the olives, cut each into 4 pieces. It can be smaller.

3. Cheese is just three, preferably finely.

4. Make a sauce of mayonnaise with garlic and mix with whole carrots.

5. Put the third part of the carrot in a salad bowl, level with a spoon. We also lay out a third of the cheese and half the olives. Then again the carrot and the finishing layer is the cheese. We decorate the salad with olives halves, carrot pieces.

Recipe 6: Layered salad with carrots and chicken

For this salad is better to use chicken breast. She soaked with sauce and get what you need. Carrots use fresh.


• 2 chicken fillets;

• 5 eggs;

• 4 carrots;

• mayonnaise;

• 200 grams of cheese.


1. Boil chicken breasts for no more than 30 minutes, it is better to salt the water at the very end so that the meat does not become hard. Cool, cut into strips or simply disassemble into fibers. 2. Eggs are also boiled, cleaned, rubbed finely.

3. We clean the carrots and also rub them finely.

4. All products are divided into 2 parts. Put a layer of chicken in a deep salad bowl or on a flat dish, grease with mayonnaise, then put eggs, carrots and cheese, each time smearing with mayonnaise and slightly spitting. Sprinkle with chopped dill. Repeat layers again.

Recipe 7: Layered salad with carrots, smoked ham and corn

The recipe for an unusually delicious salad, which is Korean carrot. You can cook it yourself or buy it in the store. We take canned corn. Instead of smoked chicken legs, breast can be used similarly.


• 200 grams of Korean carrots;

• 1 smoked chicken leg;

• 4 boiled eggs;

• 100 grams of cheese;

• 0.5 cans of corn;

• 2 pickled cucumbers;

• mayonnaise;

• salt, sugar;

• onion;

• vinegar.


1. First marinate the onion, diced. Dissolve a pinch of sugar in half a glass of water, add vinegar, pour so much that the solution becomes quite acidic, you can drip some vegetable oil, it will make the taste softer. We place onions, withstand at least half an hour.

2. We split the legs, remove the skin and bone, we do not need them, fat is also better to remove. Cut free meat into cubes.

3. At the bottom of the salad bowl or on a flat dish lay out the chicken, then squeezed from the marinade onions. Making a mesh of mayonnaise, do not need a lot of water.

4. Making a layer of boiled eggs, you can simply rub, again the mesh of mayonnaise.

5. Cut the pickles, put them on top of the eggs.

6. The next layer lay out the grated cheese. Liberally grease with mayonnaise so that there are no voids.

7. Spread the carrots on a chopping board and cut into 2 cm pieces. Remove the excess marinade. We spread the finishing layer of carrots and the salad is ready!

Layered Carrot Salad - Tips and Tricks

• Layered salad will have the perfect shape, if it is laid in the ring. Then the dish is allowed to stand, so that it grabs and the support is removed. Instead of a special ring, you can use a detachable form of small size. And in order to avoid damaging the salad, it is fashionable to lubricate the inside with vegetable oil.

• To reduce the calorie content of the salad, it is better to give preference not to low-fat products, but to light sauces. Mayonnaise accounts for most of the energy value of the dish. You can simply dilute it with sour cream, yogurt, or completely replace with similar sauces.

• Do you need to quickly cook carrots or beets for salad? Wash the root vegetable, put it in a plastic bag, make a puncture on the top and send it in the microwave for 6-8 minutes, depending on the capacity. Then we get the package and just drop it in cold water. In this way, you can cook the roots, not only in the peel, but also peeled.

• Has the carrot withered, become shriveled and ugly? Do not rush to throw out, the root can be reanimated! To do this, simply place the carrots in cold water. The turgor will rise and it can be grated. But it is best to use reconstituted vegetables for boiling, since their taste is not the same anyway.

• Carrots in salads will look especially beautiful and elegant, if you rub a vegetable on a Korean grater. And so that the straw was not too long, you can then just cut it with a knife into pieces.

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