Salad “Forest Glade” - general principles of cooking
Salad "Forest Glade" and "Mushroom Glade" similar salads, in most cases, products are laid out in layers, and made out in the form of a green lawn with mushrooms. The only difference is that mushrooms are not an obligatory ingredient for Forest Glade.
The “Forest Glade” consists of various products: seafood, meat gastronomy, fresh, boiled and salted vegetables, mushrooms, greens, various cheeses and other products. Salads are dressed with mayonnaise, rarely with buttered oil.
Forest Glade Salad - Preparing Food and Dishes
Salad products “Forest Glade” undergo washing, peeling, washing, heat treatment and cutting.
To prepare various variations of Forest Glade salads, a standard set of tableware and containers (salad bowls) is required for presentation.
Recipes for Forest Glade Salad:
Recipe 1: Forest Glade Salad
We can say the following about this salad: the edible landscape, the theme of the picture - the meadow - the meadow with forest mushrooms, instead of the colorful watercolor - no less vivid food. In addition, the Forest Glade salad will not only please the eye, but will save you from an obsessive feeling of hunger for a long time. In the dish there is harmony between vegetables, mushrooms and meat gastronomy.
Ingredients Required:
- eggs - 2 pieces;
- melted cheese with mushroom flavor - 1 piece;
- ham - 250 grams;
- Crimean onion - 1 medium size;
- large potato - 1 piece;
- pickled mushrooms (small) - 250 grams;
- chopped dill, onion feathers, parsley - 1-1.5 tablespoons;
- mayonnaise as a dressing.
Preparation Method:
- Half rings of the Crimean onion are pickled in vinegar with water (1: 1 ratio) and sugar, for 30 minutes. Marinated onions are pressed.
- Ham in the form of cubes is divided into two parts.
- Boiled eggs, processed cheese and potatoes are ground on a vegetable cutter with a small nozzle.
- Pickled mushrooms are washed and dried.
- Green assortment in the form of parsley, onion, dill is ground and mixed.
Products have passed the preparatory stage laid out
on a flat plate with balls, in the shape of a hill:
- Ham (mayonnaise net);
- processed cheese (mayonnaise net);
- honey agaric;
- eggs (mayonnaise mesh);
- Ham (mayonnaise net);
- potatoes (mayonnaise net);
- pickled onion.
Salad sprinkled with greens from all sides, and upward beautifully laid out
pickled mushrooms. The finished dish is soaked in mayonnaise, in a cold place for several hours. Have a nice meal!
Recipe 2: Forest Glade Salad with Cherry Tomatoes and Crab Stick
Delicious, nutritious salad, the advantage of which is the availability of ingredients and a simple cooking method that the hostess can handle even with a little bit of experience. A salad with crab sticks, mushrooms and vegetables will not only complement and diversify the daily meal, but also deserve to be included in the festive menu.
Ingredients Required:
- eggs - 3 pieces;
- cherry - 5 pieces;
- champignons - 200 grams;
- crab sticks - 200 grams;
- onions - 1 head;
- Dutch cheese - 200 grams;
- dill - 1-1.5 tablespoons;
- mayonnaise as a dressing.
Preparation Method:
- Finely chopped champignons fried until tender with onions.
- Cherry tomatoes are cut in half.
- Boiled eggs, Dutch cheese and crab sticks are ground on a grater, dill is chopped. Products have passed the preparatory stage laid out
on a flat plate with smooth balls:
- crab sticks (mayonnaise net);
- mushrooms with onions (mayonnaise net);
- eggs (mayonnaise mesh);
- cheese (mayonnaise net).
The top of the salad is decorated with dill and cherry halves with mayonnaise droplets, in the form of fly-agaric. The finished dish is soaked with mayonnaise, in a cold place for an hour.
Recipe 3: Forest Glade Salad with Korean Carrots
This salad “Forest Glade” is associated only with a rainbow on a plate: bright orange, yellow, green. Such an abundance of shades, complements the same variety of taste: spicy Korean carrots, pickled mushrooms in an island marinade, tender chicken meat and a touch of freshness - greens. Even a gourmet will not refuse such a treat.
Ingredients Required:
- champignons in an island marinade (small) - 400 grams;
- chicken breast - 300 grams;
- Korean spiced carrots - 150 grams;
- cucumber - 1 piece;
- chopped dill, onion feather, parsley - 1 bunch each;
- eggs - 3 pieces;
- mayonnaise as a dressing;
- potatoes - 2 pieces.
Preparation Method:
- Bake chicken breasts in foil, cool and disassemble into fibers.
- Green assortment: parsley, dill is chopped, slightly salted and mixed.
- Finely chopped green onions mixed with a tablespoon of mayonnaise.
- Cucumber (without peel) is cut into small vegetable cutters, potatoes and hard-boiled eggs are also cut.
Products that have passed the preparatory stage are laid out in dense layers in a salad bowl with straighter sides covered with cling film:
- champignons (down with caps);
- dill with parsley;
- green onions with dill;
- Korean carrot;
- chicken (mayonnaise net);
- cucumber (mayonnaise net);
- eggs (mayonnaise mesh); - potatoes.
The finished dish is soaked with mayonnaise, in a cold place for an hour, and before serving, the salad bowl is covered with a flat plate and turned over. Having done everything correctly, the first layer should be the cap of champignons.
Recipe 4: Forest Glade Salad with Beans and Squids
Another excellent recipe for the Forest Glade salad. Its zest is beans, which replaces potatoes, but at the same time, the salad does not become less nourishing, olives are added instead of eggs, it is they, in combination with smoked cheese and mushrooms, add a piquancy to the dish.
Ingredients Required:
- squid (fillet) - 350 grams;
- canned champignons - 200 grams;
- smoked pigtail Suluguni - 120 grams;
- Bulgarian pepper - 1 piece;
- olives - 100 grams;
- beans - 250 grams;
- cucumber - 2 pieces;
- parsley - bunch;
- mayonnaise as a dressing.
Preparation Method:
- Olives are cut in half.
- Boiled squids, cucumbers, sweet peppers are cut into cubes.
- Smoked cheese braid unraveled, parsley - chopped.
- Beans are boiled in a standard recipe.
Products that have passed the preparatory stage are laid out in a round salad bowl with balls:
- beans (mayonnaise net);
- champignons (mayonnaise net);
- cucumber;
- squids (mayonnaise net);
- sweet pepper (mayonnaise net);
- olives;
- parsley.
The top of the salad is decorated with mushrooms and stripes of cheese around the entire circumference. The finished dish is soaked in mayonnaise, in a cold place for several hours.
Recipe 5: “Forest Glade” salad; lean
This recipe for the Forest Glade salad is the exact opposite of the above. It includes only vegetables, mushrooms and greens, and instead of mayonnaise, vegetable oil with aromatic additives is used. The salad is light and healthy, so supporters of healthy food will like it. Ingredients Required:
- Bulgarian pepper - 1 piece;
- pickled mushrooms - 300 grams;
- carrots - 1 piece;
- green onions - bunch (large);
- cranberries - 100 grams;
- salted cucumber - 2 pieces;
- potatoes - 2 pieces.
- Oily dressing:
- sunflower oil - 5 tbsp. spoons;
- mustard - 0.5 tsp;
- sugar - 0.5 teaspoon;
- salt;
- lemon juice - 0.5 tsp;
- garlic - 2 cloves.
Preparation Method:
- Preparation of the dressing: combine and whisk sunflower oil, sugar, mustard, salt, lemon juice and crushed garlic.
- Warm boiled potatoes, diced, first sent to a salad bowl and dressed with oil.
- Maslata, washed and dried, sent to the potatoes.
- Cucumbers are cut into strips, raw carrots - rubbed on a grater, onions - finely chopped.
In a salad bowl with previously seasoned potatoes, all the ingredients are laid and mixed.
Salad “Forest Glade” - secrets and useful tips from the best chefs
Most of the forest glade salads are puffy. In order for the taste of the dish to be gentle and the ingredients evenly soaked with dressing, cooks advise for all ingredients to use the same shape and size of the cut. And if melted cheese is provided in the recipe, it is better to rub it frozen.
