Easter Salads

According to the existing tradition, after many years of fasting for the Day of the Resurrection of Christ, many families lay a rich festive table. His main decoration is the cake, painted eggs and curd Easter. In addition to them, hot meat dishes are put on the table. Do not do without cold snacks. Easter salads can be nourishing to reward those who have long refused meat products, or light ones to balance the main dishes. They can be decorated with the use of Easter symbols or simply spread out on wine glasses, placed in a beautiful salad bowl, dispensing with decorations. The main thing is that they are tasty and appetizing.

Cooking Features

For Easter salad, you can choose almost any recipe, so there can not be a single technology for preparing these snacks. However, there are a few points, the knowledge of which will make the most suitable for the festive occasion snacks, tasty and beautiful.

• Puffy salads, preparing for Easter, can be made similar to Easter cake. To do this, lay out the layers inside the culinary hoop, which is then removed, sprinkled with grated rusks, chopped cheese or crushed nuts, and the letters “X” and “B” are depicted on top with straws made from vegetables.
• Another holiday symbol that can be used in the preparation of layered salads is the Easter wreath. To create it, a glass is placed in the center of the dish, and products that make up the snack are placed around it. Then the glass is taken out, the resulting lettuce ring is decorated with pomegranate seeds or corn, with fresh greens.
• Dyeing eggs and chickens are also associated with the holiday of Holy Easter. To give the salad the appropriate type, you can use large dark grapes, cherry tomatoes, quail eggs.
• It is desirable to include eggs, fresh vegetables, a lot of greenery in the composition of Easter salads, because this holiday is associated with the beginning of spring for many people.
• Puffed salads need time to soak in, it is advisable to make them in the evening or in the morning of the festive day. Store such products can only be in the refrigerator. The remaining salads should be refilled shortly before serving to the table, so that they remain fresh as long as possible.

By following these tips, you can easily set a beautiful table for Easter, one of whose decorations will be a salad.

Easter wreath salad

Composition:

• boiled beef - 0, 3 kg;
• potatoes - 0, 3 kg;
• beets - 150 g;
• onions - 120 g;
• pitted prunes - 100 g;
• pomegranate - 0, 3 kg;
• fresh greens - 100 g;
• table vinegar (9 percent) - 40 ml;
• water - 40 ml;
• sugar - 5 g;
• salt, pepper - to taste;
• mayonnaise - how much will go.

Method of preparation:

• Cook the meat. Cool, cut into small straws.
• Peel the onions, cut into thin half-rings.
• Mix water and vinegar, dissolve sugar in solution. Pour the marinade onion, leave for half an hour.
• Pour the prunes with warm water, after 10 minutes, squeeze it, cut into strips.
• Cook potatoes in a uniform. Cool, clean. Coarsely rub.
• Cook until tender, cool and peel the beets. Crush grated.
• Place a glass in the center of the dish, place the meat around it, and spread it with mayonnaise.
• Remove the onion from the marinade, squeeze it and place on the meat. Cover with a thin mayonnaise mesh.
• Put the next layer of potatoes, cover it with sauce, put prunes on top, and beets on it. Smear with mayonnaise.
• Take out the glass. Sprinkle with pomegranate seeds, decorate with lots of greenery.

Salad resembles an Easter wreath - one of the symbols of the holiday. If desired, the potato and beet layers can be swapped. Then the grenade will need less, with it you can put the letters “X” and “B”, on a light background, they will be clearly visible.

Easter Salad

Composition:

• smoked chicken legs - 0, 5 kg;
• potatoes - 0, 3 kg;
• carrots - 0, 3 kg;
• chicken egg - 4 pcs .;
• pitted prunes - 100 g;
• walnut kernels - 100 g;
• hard cheese - 100 g;
• dark grapes (large) - 5 pcs .;
• dill - 1-2 sprigs;
• mayonnaise - how much will go.

Method of preparation:

• Peel the legs of the skin, separate the meat from the bones. Finely chop.
• Soak prunes in water, squeeze well, set aside 2 things to decorate the salad, cut the rest into straws.
• Fry the walnut kernels in a dry frying pan. Crush with tolkushki.
• Boiled chicken eggs. Cool by placing in cold water. Clean up. Separate the whites from the yolks, rub separately.
• Wash and boil, without peeling, vegetables. Let them cool. Clean and rub in different plates.
• Grind grated cheese.
• In a salad bowl, layered foods, coating each layer, except the last, with mayonnaise. When laying out the ingredients you need to observe the following sequence: potatoes, chicken, prunes, nuts, egg whites, carrots, cheese, egg yolks.
• Cover the salad bowl with cling film to prevent the yolks from airing, put them in the refrigerator for a few hours (overnight) so that the layers are soaked in mayonnaise.
• Before serving, take the salad out of the fridge, remove the film. Put the dill in a ring, put grapes in the center - it looks like a nest with eggs. Cut the prunes into strips and place the letters “XB”.

Salad not only looks elegant, but it also turns out very tasty and satisfying. This recipe is perfect for the holiday.

Easter Egg Salad

Composition:

• crab sticks - 0, 25 kg;
• fillet of salted salmon - 0, 2 kg;
• canned pineapple - 0, 2 kg;
• potatoes - 0.5 kg;
• hard cheese - 100 g;
• chicken egg - 5 pcs .;
• garlic - 2 cloves;
• mayonnaise - 0, 25 l.

Method of preparation:

• Crab wands free of cellophane wrappers, cut into small cubes.
• Boil potatoes in a uniform. When it cools off, peel off.
• Boil hard boiled eggs. Cool, free from the shell.
• Cut eggs and potatoes into small cubes.
• Open a jar of pineapples, remove the right amount of fruit from the jar. Cut into small cubes.
• Chop grated cheese with large holes.
• Crush garlic with a press, mix with mayonnaise.
• Cut the salmon into thin slices.
• Put potatoes on the dish, giving it an oval shape. Brush with mayonnaise.
• Put the crab sticks on the potatoes, cover them with mayonnaise-garlic sauce.
• Next lay out the pineapple. Lightly smear it with sauce, cover with a layer of cheese. Spread it with mayonnaise.
• Place the eggs in the upper layer, spread them with the remaining sauce.
• Cover the salad with salmon slices.

The Easter Egg Salad looks attractive on its own, but if you wish, you can decorate it with greens, canned corn seeds, laying out the “XB” symbol with them. This festive salad will help to diversify the menu, which is dominated by meat dishes. It will appeal to those who prefer snacks based on fish and seafood.

Easter Salad Salad

Composition:

• chicken fillet - 0, 2 kg;
• potatoes - 0.5 kg;
• sweet pepper - 0, 2 kg;
• onions - 100 g;
• quail eggs - 10-12 pieces;
• sour cream or mayonnaise - to taste;
• vegetable oil - how much will leave;
• salt, pepper, fresh herbs - to taste.

Method of preparation:

• Rinse the chicken breast fillet, cover with water. Boil the poultry until tender, salted with water after boiling. Let cool in broth. Remove from the liquid, lightly dry with a napkin, cut into small cubes, put in a bowl.
• Wash the pepper, remove the seeds along with the stem. Peel the pulp of pepper with a thin straw, put it to the chicken.
• Peel onions, cut into thin rings. Pour boiling water for a couple of minutes to remove excess bitterness. Take out of the water, squeeze. Send to the bowl for the rest of the ingredients.
• Finely chop fresh greens with a knife. Leave a little for decoration, put the rest of the greens in a bowl.
• Add salt, pepper, mayonnaise or sour cream. Stir.
• Arrange in portions of salad bowls or plates.
• Peel potatoes, cut them into very thin straws, fry in deep fat.
• Put the potatoes on the salad around the perimeter.
• Boil the quail eggs, peel, lay on the salad bowls, placing in the center of the potato “nests”. Sprinkle with remaining greens.

The original salad will surely be enjoyed by guests and households; children will be especially pleased with it.

Spring salad made of radish and fresh cucumber

Composition:

• radishes - 0, 3 kg;
• fresh cucumber - 0, 3 kg;
• chicken egg - 5 pcs .;
• green onions - 100 g;
• salt - a pinch;
• mayonnaise - 60 ml;
• sour cream - 60 ml.

Method of preparation:

• Wash vegetables, pat dry. Cut off their tips.
• Cut radishes and cucumbers into quarters of circles, put them in a bowl.
• Boil eggs, cool, peel, cut into cubes of medium size. Send to the vegetables.
• Wash the green onions, chop it with a knife. Leave a piece of onion to decorate the salad, the rest put to other ingredients.
• Mix mayonnaise with sour cream, add salt.
• Fill the chopped products with the resulting sauce, put in a salad bowl.
• Sprinkle with the remaining onions.

The aroma of fresh vegetables and greens is the best decoration of this salad. In the spring, when the body has an increased need for vitamins, it will be in high demand among the participants of the holiday feast. Making this simple Easter salad would be a good idea.

Easter Cake Salad

Composition:

• potatoes - 0, 4 kg;
• carrots - 0, 3 kg;
• boiled chicken meat - 0, 2 kg;
• onions - 100 g;
• hard cheese - 100 g;
• chicken egg - 3 pcs .;
• vegetable oil - 20 ml;
• garlic - 3 cloves;
• mayonnaise - how much will leave;
• salt - to taste;
• breadcrumbs - how much will go;
• straw peppers for decoration.

Method of preparation:

• Prepare a high culinary ring of not too large diameter. If you don’t have one, you can replace it with a large tin can, using a can key to cut off the bottom of it carefully. For the amount of ingredients specified in the recipe, one jar is not enough, it will take several to make several “waders” instead of one kulich salad. Tin cans will not prevent obtyagut food film, so that later they are easier to remove.
• Wash and boil, without peeling, carrots and potatoes. Boil eggs separately.
• Cool the eggs and vegetables, peel.
• Cut the eggs in half, remove the yolks from them. Separately, grind both components.
• Peel the vegetables. Cut them into small cubes or grate large.
• Cook the chicken, cut off the right amount of meat, finely chop.
• Onion, freeing from the husk, cut into small cubes and fry in oil until golden brown.
• Coarsely grate the cheese.
• In one bowl, fold the chicken fillet, carrots and fried onions, mix. In another bowl, put the potatoes and cheese, add to them the garlic passed through a press and 2-3 spoons of mayonnaise, mix.
• Inside the culinary hoop or tin can lay out a potato and cheese layer, tamp with a spoon.
• Put a carrot-chicken layer on top, tamp, grease with mayonnaise.
• With a little sauce, mix egg whites, place on top. Cover the yolks with a film so that they do not dry out, leave for decoration.
• Put the salad in the refrigerator for several hours.
• Remove the cooking ring, sprinkle the breadcrumbs well from the sides. Top with Bulgarian pepper and yolks, making the salad look like a kulich.

Cooking Easter salad using this recipe will require some effort, but the result is worth it: the snack will be one of the main decorations of the festive table, evoking genuine admiration of guests and family members.

Video: an incredibly delicious salad on the Easter table