Cocktail salad - recipes with photos. How to prepare delicious portioned cocktail salads in bowls or glasses. Making portioned salads in bowls recipes with photos Grated salads recipes

Puff salads on the festive table occupy a leading position in cooking. Moreover, the composition of the ingredients can satisfy completely different taste preferences.

Such salads are ideal for a vegetarian if there is no place for meat products in the multi-colored puff pastry. We can safely recommend preparing such salads to those who, due to some circumstances, are forced to go on a diet - such a colorful and tasty gift will lift your spirits and enrich it with vitamins!

What can we say about all the other gourmets who happily eat all kinds of meat, fish and other delicacies. For them, puff salads for the festive table (and even on weekdays) can be prepared completely different!

World cuisine knows an endless variety of recipes - at least cook every new day of the year! Here are the best recipes for puff salads just for the holiday table.

Taking as a basis the combination of ingredients included in the described recipes and adding something to your own taste, it is easy to prepare unique masterpieces of culinary art.

How to prepare puff salads for the holiday table - 15 varieties

The name of the salad accurately states its appearance: elegant and aromatic, just like for your favorite ones at expensive celebrations!

Ingredients:

• Crab sticks, tomato, hard cheese and cucumber - 150 g each;
• Boiled eggs - 2-3 pcs;
• Mayonnaise - 250 gr
• Salt/pepper/herbs - to taste.

Preparation:

Grate the cheese. Chop the crab sticks.

Cut vegetables and eggs into cubes.

Mix eggs and crab sticks separately with mayonnaise and let soak a little.

We lay the layers and grease each one with mayonnaise: crab sticks - cucumber - eggs - tomatoes - cheese and herbs on top for decoration.

This salad will certainly decorate any table - it will become the real king of the holiday. It looks great and tastes great!

Ingredients:

• Chicken fillet - 300 gr;
• Boiled eggs - 3 pcs;
• Canned sweet corn - 0.5 cans (300 g);
• Marinated champignons - 300 gr;
• Onions, carrots and cherry tomatoes - 1 piece each;
• Chips (preferably large) - 1 packet;
• Dill greens - 1 bunch;
• Black peppercorns - 1 pack;
• Mayonnaise - 200 gr;
• Ground black pepper/salt - to taste.

Preparation:

Boil chicken fillet in salted water, cool and cut the meat into cubes.

Grate the eggs on a coarse grater.

Marinate finely chopped onion in boiling water for 20 minutes.

Boil the carrots, cool and grate on a coarse grater.

If the carrots are juicy, coreless and sweet, the salad acquires a special rich taste.

Cut the mushrooms into cubes.

Finely chop the dill.

Cut the cherry tomatoes in half and use black peppercorns to make “ladybug” eyes.

Place the salad on a plate in layers:

Chicken fillet + ground pepper (a little) + mayonnaise;

Carrots + mayonnaise (mesh around the perimeter);

Mushrooms + onions + mayonnaise mesh;

Eggs (compact tightly) + mayonnaise;

Layer of corn.

The salad looks like a sunflower with 2 ladybugs sitting on it. Sprinkle dill along the edge of the corn layer, and plant ladybugs in the center of this layer. We distribute the chips along the entire perimeter of the salad (preferably in the shape of a circle), like the leaves of a sunflower flower.

The salad gives a positive vibe by its very appearance, and only enhances it with its taste!

Students especially like to prepare this salad because... The set of products is not expensive, and it takes very little time to prepare.

Ingredients:

• Canned sweet corn - 200 gr;
• Crab sticks - 150 gr;
• Boiled eggs - 3 pcs;
• Fresh cucumber - 1 piece;;
• Onion greens - 0.5 bunch
• Sausage - 150 gr;
• Mayonnaise - 200 gr.

Preparation:

Separately, cut the sausage and cucumber into thin strips.

Cut crab sticks into cubes.

Onion mode in small cubes.

Grate the eggs on a coarse grater.

Layer the salad in layers:

Sausage - mayonnaise (grid) - cucumbers - mayonnaise grid - green onions (take half) - corn - mayonnaise - crab sticks - mayonnaise - eggs - mayonnaise (thicker layer).

You can decorate the salad with green onions and cucumber halves.

To ensure that all the ingredients in the salad reach the required taste level, let the salad brew in the cold for about 2 hours.

The salad is truly festive, because... the ingredients are quite expensive (especially if you prepare the salad in winter).

Ingredients:

• Smoked chicken fillet - 300 gr;
• Fresh cucumber - 2 pcs;
• Boiled eggs - 6 pcs;
• Dill - 1 bunch;
• Fresh champignons (or pickled);
• Onion - 1 small;
• Mayonnaise - 300 gr;
• Black pepper/salt - to taste.

Preparation:

Boiled chicken fillet, cut the cucumber into cubes (or strips).

Finely chop the greens.

Grate the boiled eggs on a fine grater and add 4 tbsp. mayonnaise + hot black pepper.

If the mushrooms are fresh, chop them finely and fry with onions until tender. And if you took canned mushrooms, just chop them finely.

Place the salad in layers in a special round shape: chicken fillet - 1/3 egg mixture - cucumber - dill - 1/3 egg mixture - mushrooms - 1/3 egg mixture.

Be sure to grease the top of the salad with another tablespoon. mayonnaise and refrigerate for 2 hours, after covering the mold with film.

After 2 hours, you can remove the mold and decorate the salad on top to taste.

A beautiful and elegant salad will allow the hostess to surprise and delight her guests. An unexpected combination of products will give you an extravaganza of taste!

Ingredients:

• Chicken fillet - 300 gr;
• Eggs - 2 pcs;
• Potatoes - 3 pcs;
• Beets - 1 medium;
• Pomegranate - 1 large;
• Onion - 1 piece;
• Carrots 1 piece;
• Shelled walnuts - 1 cup;
• Mayonnaise - 250 gr.

Preparation:

Grate the carrots on a coarse grater and fry until golden brown and soft.

Finely chop the onion and marinate in boiling water.

Cut the meat fillet into cubes.

Peel the pomegranate and chop the nuts.

Grate eggs, boiled potatoes and boiled beets on a coarse grater.

Assembling the salad: place a glass in the center of a wide dish, place potatoes around the circumference (this is the first layer) and cover with mayonnaise. Place half of the chicken fillet on top - onion - mayonnaise mesh - carrots - mayonnaise - walnuts - eggs - mayonnaise (dense mesh) - meat fillet (second half) - mayonnaise - beets on top.

Fill the sides and top with beets and press down with a spoon. Cover the entire area with pomegranate seeds.

You can remove the glass immediately or after the salad has been in the refrigerator for a couple of hours. The result is a shape in the form of a high bracelet with an empty middle, through which all the lettuce layers are clearly visible.

The homeland of this layered salad is sunny Uzbekistan. But Slavic cuisine sincerely fell in love with such an interesting combination of products and highly appreciated the appetizing appearance of the salad guest.

Ingredients:

• Raw potatoes - 4 pcs;
• Cucumber - 1 piece;
• Solid grated sire (can be replaced with processed cheese) - 150 g;
• Boiled eggs - 4 pcs;
• Vegetable oil for frying - about 100 g;
• Mayonnaise - 200 gr;
• Salt/pepper - to taste.

Preparation:

Mode: cut potatoes into thin strips (or grate them on a coarse grater). Fry the potatoes until golden brown in vegetable oil. Only after frying do we add salt and pepper to the potatoes. It turns out to be a kind of thin French fries.

Grate the cucumber and eggs or cut them into thin strips.

Layer the layers of salad: half the potatoes - cucumber - egg - now a grid of mayonnaise - cheese (less than half the finished amount) and repeat all the layers from the first. Sprinkle the second half of the cheese on top of the salad and decorate to taste.

Don't think this layered salad is vegetarian. There is also meat in the recipe. It could be boiled sausage or chicken fillet. So the K in the name stands for the traditional salad company of boiled meat, corn and mayonnaise.

Ingredients:

• Canned sweet corn - 1 can (200 g);
• Canned pineapples - 1 can (200 g);
• Boiled sausage (or fillet of any meat) - 300 g;
• Apples - 2 pcs;
• Hard cheese - 150 gr;
• Mayonnaise - 200 gr.

Preparation:

Cut apples and sausage into thin half-slices.

Also cut the pineapple rings into quarters and lengthwise if necessary.

Grate the cheese on a fine grater.

The layers of the salad are as follows: apples - mayonnaise - corn - pineapples - mayonnaise - sausage - mayonnaise - cover everything with cheese.

Lightly compact the salad, decorate, soak time (2 hours) and serve.

A hearty and aromatic salad composition is ideal for a holiday table. You can't call this salad expensive. As a budget option for a family celebration - exactly what you need!

Ingredients:

• Eggs and potatoes - 2-3 pcs each;
• Fresh mushrooms - 200 gr;
• Chicken meat - 200 gr;
• Carrots, onions - 1 piece each;
• Mayonnaise - 200 gr.

Preparation:

Boil the meat in salted water, cool, cut into small cubes and mix with mayonnaise.

Boil potatoes in their jackets. Peel and grate on a coarse grater. Mix with 1-2 tbsp. mayonnaise.

Grate the carrots and fry them along with half the chopped onion. Add a little mayonnaise and mix.

Chop the mushrooms and fry with the other half of the onion. Also mix with mayonnaise.

Boil the eggs and separate the whites and yolks. Grate the whites and mix with mayonnaise.

Layer the layers: potatoes - chicken meat - carrots - mushrooms - egg white - grated yolk on top.

Decorate with greenery for color contrast.

This is everyone’s favorite summer dish, and almost every housewife prepares it for the holidays during the warm season. The chefs suggest laying the usual set of products in layers, and then cutting the salad like a cake.

Ingredients:

• Red tomatoes - 2 pcs;
• Yellow tomatoes - 2 pcs;
• Cucumber - 2 pcs;
• Greens (any to taste) - 1 large bunch;
• Chicken meat - 200 gr;
• Hard cheese - 200 gr;
• Mayonnaise - 300 gr.

Preparation:

Wash the vegetables, wipe with a napkin and cut into thin half rings.

Finely chop the greens.

Boil the meat in salted water, cool and cut into small cubes.

Grate the hard cheese on a medium grater.

Lay the salad in layers: half the meat - mayonnaise - red tomatoes - mayonnaise - cheese - mayonnaise - the other half of the meat - mayonnaise - yellow tomatoes - mayonnaise - cheese. Decorate the top of the salad with cucumber and cover with herbs.

You can easily remove mayonnaise, meat and cheese from the salad composition to prepare an exclusively vegetarian salad. The procedure remains the same, but instead of mayonnaise, add sunflower oil to the salad. The taste of the salad will also be excellent, but cutting it like a cake won’t quite work.

A very satisfying and beautiful dish. It will look great as an unexpected guest on the holiday table.

Ingredients:

• Potatoes - 3 pcs;
• Carrots and onions - 1 piece each;
• Sunflower oil for frying - 2-3 tbsp.
• Canned fish (any) - 1 can;
• Mayonnaise - 200 gr;
• Greens, ground pepper - to taste.

Preparation:

Boil the potatoes in their skins, cool, peel and cut into thin strips.

Grate the carrots on a coarse grater and fry in vegetable oil until soft.

Open canned fish, drain the oil, disassemble the fish meat.

It is better to take sardines in oil - there is enough meat, the bones are easy to separate.

Finely chop the greens.

Layers of salad: potatoes - mayonnaise - fish - mayonnaise - carrots - mayonnaise - greens.

An ideal salad combination for a hearty holiday table. Walnuts will add piquancy to the dish.

Ingredients:

• Beef meat - 600 gr;
• Eggs - 5-6 pcs;
• Hard cheese - 300 gr;
• Onion - 2 pcs;
• Peeled walnuts - 100 gr;
• Mayonnaise - 300 gr;
• Salt/sugar/ground black pepper - to taste.

Preparation:

Marinate chopped onions in marinade (1 tsp salt + 2 tsp sugar + 1 tbsp vinegar + boiling water).

Boil the beef in salted water with spices (to taste) and cut into cubes.

Grate the cheese and eggs on a coarse grater.

Chop the nuts.

We collect the salad in layers in a special form:

Half beef - onion (half) - mayonnaise - eggs (half) - cheese (half) - walnuts - mayonnaise. Repeat the layers for the second half of the ingredients, and cover the top of the salad tightly with walnuts.

Leave the salad in the cold for 1 hour and only then remove the form.

If guests suddenly arrive, you can’t think of a more suitable option for a treat. The ingredients in the salad are the simplest, but the unique taste and beautiful appearance are guaranteed!

Ingredients:

• Crab sticks, processed cheese - 200 g each;
• Eggs - 3 pcs;
• Tomato - 1 piece;
• Garlic - 2 cloves;
• Chips - 200 gr;
• Mayonnaise - 150 gr.

Preparation:

Cut the crab sticks into oblique half rings, disassemble, place on a plate and grease with mayonnaise (mesh).

Tomato mode into thin half rings.

It is advisable to take not juicy, but fleshy varieties of tomatoes.

Place tomatoes on top of crab sticks.

Squeeze the garlic through the garlic press, distribute over the tomatoes and cover with a mayonnaise net on top.

Cut boiled eggs into thin half rings. Place in the next layer and cover with mayonnaise mesh.

Grate the processed cheese on a fine grater and pour over the top of the salad. Cover the cheese with a thick mayonnaise net.

Cover the very top of the salad with chips.

Another option is preparing a quick puff salad. It turns out beautiful and tasty, and the aroma of crab meat and soy sauce will delight you.

Ingredients:

• Beijing cabbage - 1 head (300 g);
• Crab sticks - 200 gr;
• Onion and dill greens - 1 bunch;
• Soy sauce - 2 tbsp.
• Mayonnaise - 200 gr;
• Garlic - 4-5 cloves;
• Crackers - 2 packs.

Preparation:

Cut the Chinese cabbage across the head into strips up to 12 cm. Disassemble and knead them with your hands.

Add the garlic passed through a press to the mayonnaise and leave for 5-10 minutes.

Add soy sauce and mayonnaise with garlic to the cabbage.

Cut the crab sticks into half rings and disassemble them with your hands.

Finely chop the greens.

Layer layers of salad: Chinese cabbage - mayonnaise mesh - crab sticks - mayonnaise mesh - croutons.

If you prepare the salad in advance, then you do not need to cover the top of the croutons with mayonnaise: the croutons will soften and lose their crunch.

You can season the top of the salad with mayonnaise and cover it with herbs before serving.

Liver has always been considered a hearty addition to the holiday table. And if you combine it with cheese, mayonnaise and bright juicy carrots, the effect of brightness and taste will amaze even gourmets!

Ingredients:

• Beef liver - 300 g;
• Boiled eggs - 6 pcs;
• Carrots and onions - 3 pcs each;
• Greens (to taste) - 1 bunch;
• Hard cheese - 100 gr;
• Mayonnaise - 300 gr.

Preparation:

Boil the liver, cool and grate on a fine grater.

Cut the onion into large cubes and fry until soft and browned.

Grate the carrots and fry until soft.

Grate the cheese and eggs on a fine grater.

Lay the salad in layers: half of the grated eggs - mayonnaise - 1/3 of the liver - mayonnaise - carrots - 1/3 of the liver - mayonnaise - onions - cheese - mayonnaise - the other half of the eggs - 1/3 of the liver - mayonnaise.

Garnish with herbs to taste.

Tender because it melts in your mouth. Chicken liver under a coat of boiled eggs is incredibly satisfying and tasty!

Ingredients:

• Chicken liver - 400 g;
• Onion - 1 piece;
• 5 eggs;
• Mayonnaise - 200 gr;
• Salt/pepper/herbs - to taste.

Preparation:

Chop the onion into thin half rings and marinate in marinade (1 tablespoon vinegar + 1 glass cold water) for 20 minutes.

Boil the liver and eggs until tender, cool. Separate the eggs into yolks and whites.

First, grate the liver into a salad bowl on a medium grater, add a little salt, and brush with mayonnaise. Then add the onion (squeeze out the liquid) and brush with mayonnaise. Grate the whites - mayonnaise again - and finish the salad mix with grated yolks.

Grate by weight to add looseness to the salad.

Salad is a popular dish for many professional chefs and ordinary housewives. The reason, first of all, is the speed of its preparation and the absence of the need to reheat the dish: cut, crumble, grate the available ingredients, pour in sour cream, dressing, mayonnaise or just vegetable oil - and a hearty, beautiful dish is ready.

A characteristic feature of any salad is its ease of preparation, naturalness, juiciness and elegance. In the latter, not only the decoration of the finished dish plays a role, but also the selection of vegetables, taking into account their colors and taste characteristics. Puff salads are especially beautiful in this regard.

In this section of our website you will find numerous recipes for layered salads, as well as useful tips to consider when preparing them. As a rule, there are not very many of them, but without them you can fail. We will teach you how to prepare simple and original puff salads with chicken, festive and everyday puff salads with mushrooms, long-loved crab puff salads, delicious puff salads from familiar and well-known vegetables, fruits and root vegetables, salads from raw and boiled, salted and pickled vegetables and mushrooms, as well as berries and various delicacies. What is typical, here you will find step-by-step instructions on how to prepare salads in layers, with photos of each stage of preparation.

Over the past hundred years, certain rules have been laid down for the compositions used in the preparation of all kinds of salads. Salads in layers are also prepared in a certain way; in their composition, certain combinations of vegetables and fruits are used to create a beautiful color pattern; the combination of sour and sweet, salty and spicy, as well as the correct selection of dressing play a significant role in creating a unique piquant taste, making the dish truly exclusive.

Recipes for layered salads are most in demand, as a rule, before upcoming major family holidays, such as birthdays, anniversaries, christenings, New Year's holidays, etc. But if you look on our website at how easy, quick and simple puff salads are with photos of each stage of preparation, you will understand that you should not adhere to this slightly incorrect tradition. You can delight yourself and your family with delicious meals every day by preparing layered salads with chicken, layered salads with mushrooms, and salads with seafood and fish.

Let's get acquainted with these incredibly delicious masterpieces together!

23.09.2019

Salad "First of January"

Ingredients: rice, sweet pepper, cucumber, crab stick, egg, mayonnaise, red caviar, hard cheese, dill, salt, pepper

You can prepare any salad for the New Year, but something special related to this holiday would be appropriate. An excellent option would be the First of January salad, which will surprise everyone with its unusual appearance.

Ingredients:
- 3 tbsp. rice;
- 2 sweet peppers;
- 2 cucumbers;
- 170 g crab sticks;
- 2 eggs;
- 3-4 tbsp. mayonnaise;
- 2 tsp. red caviar;
- 170 g hard cheese;
- 1-2 sprigs of dill;
- salt;
- pepper.

03.09.2019

Salad "First sheet of the calendar"

Ingredients: pepper, potatoes, egg, crab stick, mayonnaise, cheese, Korean carrots, salt, pepper

Fans of interesting salads will certainly appreciate this one, with a beautiful name - “1 calendar sheet”. It is prepared in layers, it is not at all difficult, and even decorating it will not be difficult for you.
Ingredients:
- 2 bell peppers;
- 2 potatoes;
- 2 eggs;
- 120 g crab sticks;
- 2-3 tbsp. mayonnaise;
- 100 g hard cheese;
- 1 tbsp. Korean carrots;
- salt;
- pepper.

20.04.2019

Layered Mimosa salad with butter and cheese

Ingredients: canned food, egg, onion, cheese, butter, mayonnaise, dill

Even a novice housewife can prepare mimosa salad, especially if she has our detailed master class at hand. This is a very tasty and appetizing salad that all guests will certainly enjoy.

Ingredients:
- 100 grams of canned fish;
- 2 hard-boiled eggs;
- 0.3 small purple onion;
- 20 grams of butter;
- 50 grams of hard cheese;
- mayonnaise;
- dill for decoration.

07.03.2019

Salad "Pearl"

Ingredients: salmon, egg, cheese, dill, turmeric, orange, mayonnaise, salt, pepper, caviar, olive, dill

Salad "Pearl" is a very tasty fish salad that I often prepare for the holiday table. The recipe is quite simple.

Ingredients:

- 200 grams of salmon or salmon;
- 2 eggs;
- 50 grams of cheese;
- 20 grams of dill;
- half tsp turmeric;
- 1 orange;
- 120 grams of mayonnaise;
- salt;
- black pepper;
- 30 grams of red salmon caviar;
- 30 grams of olives;
- 1 quail egg;
- a sprig of dill.

06.03.2019

New Year's salad "Royal"

Ingredients: crab stick, potato, egg, cheese, shrimp, caviar, salt, pepper, mayonnaise, pasta, caviar

This is a very tasty and popular fish appetizer. which I often prepare for the holiday table. The dish is very tasty and quick to prepare.

Ingredients:

- 240 grams of crab sticks;
- 200 grams of potatoes;
- 3 eggs;
- 130 grams of Feta cheese;
- 150 grams of shrimp;
- 55 grams of red caviar;
- salt;
- black pepper;
- 150 grams of olive mayonnaise;
- 100 grams of capelin caviar paste.

03.01.2019

Salad "New Year's mask"

Ingredients: herring, potatoes, carrots, beets, mayonnaise, egg, caviar, olive, cranberry, dill

Even such a familiar salad as Shuba can be decorated in New Year's style - in the form of a mask. The result is an interesting treat that everyone will definitely want to try.

Ingredients:
- 1 lightly salted herring;
- 2 potatoes;
- 2 carrots;
- 2 beets;
- 250 grams of mayonnaise;
- 2 eggs;
- red caviar, olives, cranberries and dill for decoration.

03.01.2019

Shocking seafood salad for the New Year and Christmas holidays

Ingredients: crab sticks, pink salmon, shrimp, tomato, corn, mayonnaise, sausage, olives

Any salad, even with seafood, can be prepared in the shape of a pig - the symbol of 2019. Perhaps you can decorate salads this way not only for the New Year, but also for all subsequent days: it will still be interesting.
Ingredients:
- 300 grams of crab sticks;
- 300 g lightly salted pink salmon;
- 250-300 grams of boiled frozen shrimp;
- 3-4 tomatoes;
- 0.5 cans of canned corn;
- 100 grams of mayonnaise;
- 2 circles of boiled sausage;
- 1-2 olives.

24.12.2018

Ingredients: pink salmon, egg, cheese, tomato, mayonnaise

I assure you, if you prepare this salad for the New Year or some other holiday, it will be the first to be swept off the table. I suggest you buy 3 or more servings. The salad tastes divine and is very easy to prepare.

Ingredients:

- 200 grams of lightly salted pink salmon;
- 4 eggs;
- 200 grams of hard cheese;
- 3 tomatoes;
- 100 grams of mayonnaise.

24.12.2018

Salad "Santa Claus' Mitten"

Ingredients: rice, salmon, avocado, lemon juice, squid, shrimp, mayonnaise, egg

Salad "Santa Claus's Mitten" has become an integral dish of my festive New Year's table. The recipe for making it is very simple. I advise you to try it too.

Ingredients:

- 100 grams of boiled rice;
- 400 grams of lightly salted salmon;
- 1 avocado;
- juice of 1 lemon;
- 200 grams of squid;
- 500 grams of shrimp;
- 5 tbsp. mayonnaise;
- 2 eggs.

23.07.2018

Delicious and beautiful salad "Pine cone"

Ingredients: chicken fillet, egg, cheese. potatoes, corn, onions, almonds, mayonnaise

On winter holidays, most often on New Year's, I prepare Pine Cone Salad. The recipe is very simple and quite quick.

Ingredients:

- 200 grams of chicken fillet,
- 4 eggs,
- 2 processed cheeses,
- 1 potato,
- 100 grams of canned corn,
- 1 onion,
- 250 grams of roasted almonds,
- 100 grams of mayonnaise.

23.07.2018

Salad "Pomegranate bracelet" with almonds

Ingredients: potatoes, mayonnaise, carrots, beef. onion, egg, beets, almonds, pomegranate

There are a lot of recipes for the Pomegranate Bracelet salad. Today I suggest you cook it with almonds and beef. The salad turns out very tasty.

Ingredients:

- 2 potatoes,
- 100 grams of mayonnaise,
- 2 carrots,
- 200 grams of beef,
- 1 onion,
- 4 eggs,
- 2 beets,
- 20 grams of almonds,
- 1 pomegranate.

23.07.2018

Mimosa salad with apple without potatoes

Ingredients: canned food, apple, carrots, onion, potatoes, egg, cheese, mayonnaise

There are a lot of recipes for Mimosa salad. Today I will tell you how to prepare a very tasty and simple Mimosa salad without potatoes with cheese and apple.

Ingredients:

- 1-2 cans of canned food “Sardine”,
- 1 apple,
- 3 carrots,
- 1 onion,
- 3-4 potatoes,
- 5 eggs,
- 100 grams of cheese,
- mayonnaise.

23.07.2018

Salad "Berezka" with prunes

Ingredients: chicken breast, mushroom, cucumber, egg, prunes, onion, mayonnaise, butter, salt, pepper, herbs

For the holiday table, I suggest you prepare this very tasty Fairy Tale salad with prunes. chicken and champignons.

Ingredients:

- 300-350 grams of chicken breast,
- 300-350 grams of champignons,
- 2 cucumbers,
- 2 eggs,
- 50 grams of prunes,
- 1 onion,
- 200-220 ml. mayonnaise,
- 50-60 ml. vegetable oil,
- salt,
- black pepper,
- parsley and dill.

20.07.2018

Salad "Fairy Tale" with chicken, champignons and walnuts

Ingredients: chicken fillet, champignon, egg, cheese, onion, walnut, mayonnaise

If you are not yet familiar with the “Fairy Tale” salad recipe, then let’s fix that urgently! It contains chicken fillet and mushrooms, so it is very filling, as well as walnuts - they add zest to the salad.

Ingredients:
- chicken fillet – 70 g;
- fried champignons – 70 g;
- hard-boiled egg – 1 pc;
- hard cheese – 50 g;
- onion – 1/3 small;
- peeled walnuts;
- mayonnaise.

06.07.2018

Salad “Favorite” with ham, cheese and tomatoes

Ingredients: tomato, cheese, green onion, ham, egg, mayonnaise

Ham, tomatoes, cheese and egg - the combination of these ingredients is ideal for many dishes, including salads. This is exactly the recipe we have prepared for you. Salad “Favorite” is at your service.

Ingredients:
- tomatoes – 1 small;
- hard cheese – 50 g;
- green onions - 3-4 pieces of feathers;
- hard-boiled egg – 1 pc;
- ham – 100 gr;
- mayonnaise – 1 tbsp.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

On the festive table you can find portioned salad in bowls or tall individual glasses, which in culinary terms is called a cocktail. It is indeed similar to the drink in the way it is served, but it differs in the form of filling from a mixture of meat, vegetables and filling. The salad can be made sweet or salty, spicy and spicy.

Making a salad cocktail

Like other dishes, preparing a salad cocktail begins with preparing the ingredients. Before this, you need to decide what type of food the housewife will prepare - appetizer or dessert (here you can even use dough with fruit). The most important feature of making snacks is the high quality of the products and care when laying them out - there is even a special technology and sequence of layers. Salad in a glass differs from similar dishes in that the layers are not mixed, but only sandwiched with sauce.

Salad products are cut the same way - it makes no difference whether they are cut into cubes, slices or rings. For serving, you need special utensils - wine glasses with a high stem, conical glasses or dessert bowls are best suited. Cocktails are eaten with a teaspoon or a special dessert spoon; the dish goes well with a glass of light wine or lemonade. The main components of salads are: part of the protein (meat, sausage, seafood), cheese (hard, soft, processed), fresh vegetables (pumpkin, radishes, corn) and sauce (mayonnaise, sour cream, lemon juice).

It is best to take lean meats, lightly fry or dry them. It’s good to add new flavors to salads in the form of a cocktail with mushrooms, boiled vegetables, nuts, oranges and dried fruits. Don’t forget about the greens - they will not only decorate the delicacy, but also give a hint of spicy taste. A distinctive feature of the cocktails is the ban on the use of vegetable oil for dressing. Otherwise there are no restrictions.

Salad in bowls - recipes with photos

There are a variety of recipes for salads in bowls, which are individually executed in “pot-bellied” glasses or wine glasses. Novice cooks will appreciate the ease of making such cocktails, because they are made in less than half an hour. Beautiful appetizers that attract the attention of guests can be prepared in the traditional way, using the classic combination of ham and cheese, but there are more complex options - with seafood or fried chicken.

Cocktail salad with ham and cheese

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for a snack.
• Kitchen: author's.

To prepare a salad cocktail with ham and cheese, you won’t need many ingredients, but they all go well together, creating a harmony of taste. The resulting dish is good to prepare for a holiday table or serve for Sunday dinner, and if there is any leftover, you can also take it with you for a work snack. The classic combination of ham and cheese will make the delicacy especially enjoyable.

Ingredients:

• bell pepper – 1 pc.;
• cheese – 100 g;
• ham – 100 g;
• fresh cucumbers – 1 pc.;
• eggs – 2 pcs.;
• mayonnaise – 100 ml;
• dill - 2 sprigs.

Cooking method:

1. Boil the eggs, cut into strips. Similarly, chop the ham, cucumber and sweet pepper, and finely grate the cheese.
2. Place in layers in glasses, layering each with mayonnaise and salt: ham, cucumbers, eggs, pepper, cheese.
3. Top with cucumber slices, pepper slices and sprinkle with chopped herbs and canned green peas.
4. You can use ham that you smoked yourself.

Cocktail salad with ham

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 138 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

Cocktail salad with ham is considered one of the most popular for a holiday feast, because it has a classic composition and original presentation in glass glasses. It combines tender ham with juicy fresh vegetables, cheese adds satiety, and the whole composition gives an interesting look. Guests will appreciate the beauty and sophistication of the delicacy and will ask for more.

Ingredients:

• chicken ham – 200 g;
• cheese – 200 g;
• sweet pepper – 1 pc.;
• fresh cucumbers – 1 pc.;
• mayonnaise – 50 ml;
• parsley - 4 stems.

Cooking method:

1. Cut all products into thin strips; do not remove the skin from the cucumbers.
2. Prepare glass glasses and lay them out in layers, layering each with mayonnaise: cucumbers, ham, bell peppers, cheese.
3. Top with greens and apple slices.
4. If desired, stir mayonnaise with lemon juice or use a mixture of cream and flour for piquancy.

Salad with sea cocktail - recipe

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 123 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

The recipe for salad with sea cocktail can be called unusual, because it is good to prepare for romantic evenings. Thanks to the content of interesting products, the dish turns out to be attractive and very tasty. The combination of shrimp, mussels and squid gives protein richness, and fresh cucumber sets them off with its freshness. It is best to use mayonnaise with olive oil for dressing.

Ingredients:

• frozen mussels – 50 g;
• shrimp – 50 g;
• squid – 50 g;
• lettuce leaves – 50 g;
• fresh cucumbers – 2 pcs.;
• eggs – 2 pcs.;
• mayonnaise – 30 ml.

Cooking method:

1. Boil the eggs hard, chop or grate on a fine grater.
2. Cut the salad leaves with cucumbers into strips.
3. Pour salted boiling water over seafood in a bowl and cook if necessary.
4. Lay out in layers, filling each with mayonnaise and sprinkling with a pinch of pepper: eggs, shrimp, squid, cucumbers, lettuce, mussels.
5. Garnish with herbs or cashew nuts and let sit. You can add ginger to mayonnaise.
6. Instead of lettuce leaves, you can use Chinese cabbage.

Shrimp cocktail salad

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 133 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

The next shrimp cocktail salad has a new taste due to the use of an original dressing made from fresh natural yogurt. The dish turns out to be satisfying because it combines avocado with healthy fatty acids and pine nuts. Cherry tomatoes and herbs add freshness to the salad cocktail, and boiled tiger shrimp serve as the main decoration.

Ingredients:

• avocado – 1 pc.;
• shrimp – 200 g;
• cherry tomatoes – 5 pcs.;
• natural yogurt – half a glass;
• pine nuts – 50 g;
• cilantro – 40 g.

Cooking method:

1. Cut the avocado in half, remove the pit, and cut the flesh into cubes.
2. Boil the shrimp in salted water, avoiding overcooking, a couple of minutes after boiling is enough. Peel and chop finely.
3. Rinse the tomatoes, dry with a paper towel, and chop.
4. Layer: avocado, tomatoes, shrimp, layer each with salted yogurt. Garnish with chopped cilantro and nuts.
5. If desired, yogurt can be mixed with balsamic vinegar or lemon juice, seasoned with mustard, red hot pepper, and blended with a blender. Shrimp can be marinated in a mixture of spices on a plate.

Cocktail salad with squid

• Cooking time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 119 kcal.
• Purpose: for a snack.
• Kitchen: author's.

A cocktail salad with squid is not so easy to prepare, because the seafood needs to be boiled to the required consistency. If you overcook them, the squid will become tough, so strict adherence to technology is mandatory. All guests will enjoy this healthy cocktail - it combines tender meat with boiled eggs, an original spicy dressing with onions and vinegar, and a pleasant appearance.

Ingredients:

• squid – half a kilo;
• water – 2 l;
• eggs – 4 pcs.;
• carrots – 4 pcs.;
• purple onion – 1 pc.;
• vinegar 5% – 100 ml;
• mayonnaise – 150 ml;
• vegetable oil – 60 ml;
• hot pepper - pod.

Cooking method:

1. Salt the water, boil it, add the squid. After boiling, transfer to cold water.
2. Cut the onion into thin half rings, pour vinegar over it.
3. Grate the carrots on a coarse grater, chop the pepper along with the seeds, fry the mixture in oil until soft, add salt.
4. Cut the squid into strips, boiled eggs - similarly.
5. Grease the bottom of the glasses with mayonnaise, layer squid, fried meat, onions, and eggs.
6. Spread each layer with mayonnaise, sprinkle black pepper on top, and garnish with the remaining squid. You can add some tuna.
7. Cool before serving and garnish with grapefruit or peach slices.

Cocktail salad with chicken and cucumber

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 125 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

Cocktail salad with chicken and cucumber is prepared quickly, it turns out appetizing and has a very refined taste. You can prepare it for any holiday or include it in your everyday menu to add variety. The composition includes tender chicken meat, boiled until soft, mixed with fresh cucumbers and boiled eggs. Prunes and nuts will add piquancy and a pleasant aroma.

Ingredients:

• chicken breast – 200 g;
• fresh cucumbers – 3 pcs.;
• eggs – 3 pcs.;
• prunes – 100 g;
• sour cream – 100 ml;
• mayonnaise – 200 ml;
• nuts – 40 g;
• greens – 20 g.

Cooking method:

1. Sort the prunes, rinse, cover with cold water, and cook until soft. Cool, remove the seeds, cut into strips, like cucumbers.
2. Boil the chicken until tender, chop into strips. Do the same with the eggs.
3. Place in a glass in layers, topping each with a mixture of mayonnaise and sour cream: chicken, cucumbers, eggs, prunes.
4. Sprinkle with ground nuts, chopped herbs, grated yolk, and a clove of garlic.
5. You can take any nuts: hazelnuts, peanuts, walnuts.

Cocktail salad with crab sticks

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

A cocktail salad with crab sticks will be the best New Year's treat if the cook decides to repeat the recipe below. What makes it unusual is the Thousand Island sauce, which includes many components for its production. It sets off the taste of crab sticks or meat, which are seasoned with pineapple pulp and exquisite king shrimp meat.

Ingredients:

• mayonnaise – 100 ml;
• tomato ketchup – 40 ml;
• white wine vinegar – 20 ml;
• sugar – 20 g;
• sweet marinade – 20 ml;
• white onion – 10 g;
• salad leaves - a bunch;
• crab sticks - packaging;
• pineapple – 200 g;
• king prawns – 12 pcs.

Cooking method:

1. Make a sauce from mayonnaise, ketchup, vinegar, sugar, marinade and very finely chopped onion. Stir, cool in the pan for several hours to dissolve the sugar, stirring occasionally.
2. Soak lettuce leaves in cold water to remove bitterness, dry, and tear with your hands.
3. Cut the pineapple with crab sticks into pieces.
4. Boil the shrimp.
5. Place in serving glasses in layers: lettuce leaves, pineapple, crab sticks, pour over the sauce. Garnish with shrimp.

Cocktail salad - preparation features

To make preparing a cocktail salad easy for every cook, you should use these tips for the right taste and presentation:

• salads in glasses will look more refined if all the products are cut equally, beautifully and neatly; it is not advisable to use a grater;
• To preserve their appearance for a long time and slow down the release of juice from food, it is better not to salt fresh vegetables, but to add spices and seasonings to the sauce; you can sprinkle them on cheese, meat or potatoes;
• prepare salads in small portions so that each product per serving contains no more than 100 g;
• It is not necessary to pour a large amount of sauce over the food - a thin layer in the form of a mesh will suffice.

Video: Shrimp cocktail salad

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Cocktail salad - recipes with photos. How to prepare delicious portioned cocktail salads in bowls or glasses

Salad "Fantasy"
Ingredients
Boiled sausage - 150 g
Ham - 150 g
Potatoes - 2 pcs.
Onion - 1 pc.
Eggs - 3 pcs.
Pickled cucumbers - 2 pcs.
Sour cream - 4 tbsp.
Vegetable oil - 1 tsp.
Lemon juice - 1 tsp.
Salt pepper
Step 1 Prepare the dressing: mix sour cream, lemon juice, vegetable oil, salt, pepper. Step 2 Boil the potatoes in their jackets, peel them, grate them, put them in a salad bowl, grease with the dressing. Step 3 Cut the boiled sausage into strips. Coat with dressing. Finely chop the onion and put it on the sausage. Step 4 Cut the pickled cucumbers into strips. Step 5 Cut the ham into strips, brush with dressing. Step 6 Boil the eggs, peel them, three on a medium grater, sprinkle on top of the salad. Step 7 We make the salad as a puff, or you can make it not flaky.

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Salad cocktail “Tenderness”
Bell pepper 1 pc.
Hard cheese 100 gr.
Chicken egg 2 pcs.
Ham 180 gr.
Mayonnaise according to VK.
Cucumbers 1 pc.
The pepper is cleared of seeds, the stalk is removed, and the pulp is chopped with a knife or using a special vegetable grater. The skin of the cucumbers is cut off, the watery core with seeds is removed with a spoon, and chopped into thin strips. The ham is cut into cubes. Finely grate hard-boiled eggs.

The peculiarity of the recipe is that the finished dish is served in a cocktail glass. First, pepper is placed in it, followed by a meat product, the next layer is cucumbers, which are covered with chopped cheese. Each level is soaked in mayonnaise.

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SALAD WITH SQUID AND EGG

Ingredients:
Squid - 150 gr
Green onion
Fresh cucumber - 2 pcs.
Boiled breast - 200 gr
Mayonnaise
Green salad
Hard cheese - 150 gr
Eggs - 3 pcs
Radish and carrots for decoration

Preparation:
Wash the squid. Cook for 3 minutes in salted water with bay leaf. Don't overcook them or they will become tough. Or you can put them in water, bring to a boil, turn off and leave for 4-5 minutes.

Cut the squid, cucumbers and boiled breast into strips.

Boil the eggs and separate the whites from the yolks. Grate the cheese and egg whites on a fine grater.

Finely chop the green onions.

Now place the ingredients into salad bowls in layers:

1 layer - chopped green salad or just spread out
2nd layer - green onions
3rd layer - cucumber
4 layer - boiled breast
5 layer - mayonnaise
6th layer - squid
Layer 7 - spread the cheese and protein in a circle

Decorate the squid salad with eggs with butterflies and daisies made from radish, cucumber and carrots. The salad turned out to be very tender and appetizing.

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Olivier with chicken

Boiled potatoes - 4 pieces,
boiled carrots - 1 piece,
canned green peas - 1/2 can,
pickled cucumber - 2 pieces,
chicken breast - 200 grams,
red onion - 1/2 onion,
chicken egg - 2 pieces,
lemon juice - 1 tbsp. spoon,
vegetable oil for frying,
mayonnaise - 50 grams,
sour cream - 50 grams,
fresh dill - 0.5 bunch,
salt and ground black pepper to taste.
Proper preparation of Olivier salad with chicken

First you need to boil all the necessary ingredients: potatoes, carrots and eggs.

Then pour the boiled vegetables and eggs with cold water and after a couple of minutes we begin to clean everything.

The chicken breast needs to be washed, then cut into thin strips (not long).

Heat the vegetable oil in a frying pan and transfer the chicken fillet into it. If desired, you can add your favorite spices and herbs. Don't forget to salt the chicken. Fry the fillet until done. At the end of frying, add red onion, which must be peeled and cut into thin quarters.

Cut boiled carrots and potatoes, as well as eggs into small cubes. Drain all the liquid from the canned peas. Cut pickled cucumbers into small cubes.

In a small cup, mix mayonnaise with sour cream, add lemon juice and stir.

The greens should be washed and dried, then chopped finely.

The salad can be laid out in layers and served in portioned glasses, or you can simply mix and serve in a common salad bowl.

Don't forget to coat each layer of salad with a mixture of mayonnaise and sour cream!

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Fish salad
Mackerel – 250 g
Red onion - 1 pc.
Chicken egg - 2 pcs.
Carrots - 1 pc.
Pickled cucumbers - 2 pcs.
Garlic - 2 teeth.
Rice - 1/2 cup
Green onion
Olive oil
Salt
Mix of 5 peppers

Preparation:

Soak the rice for 30-40 minutes.
Then rinse thoroughly and boil until tender in salted water.\
Clean the mackerel and cut into pieces.
Rinse well, put in a saucepan, add water and boil until tender, adding a little salt and bay leaf.
Separate the boiled mackerel from the bones and disassemble the pulp into small pieces.
Boil hard-boiled eggs and cut into cubes. Also cut pickled cucumbers into cubes. Boil carrots and also cut into cubes. Cut onions into strips. Grind the garlic through a garlic press and add to the rice. We get this simple set of ready-to-eat products. Now we have two assembly options salad: you can combine all the ingredients in a common dish, add salt and pepper, pour a little olive oil and sprinkle green onions on top.
Or you can lay it out in layers and serve it in portions - it's just a matter of taste. Before serving, the salad with mackerel and rice should sit for at least 30 minutes.

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Real jam! Salad “Fast and tasty”

For the salad you will need:
fresh cucumber
boiled eggs
cheese
crab sticks
bulb onions
mayonnaise
I don’t write the number of products, because it doesn’t matter, it depends on the number of eaters. The salad is laid out in layers:
1 layer of onion, finely chopped, grease with mayonnaise;
2nd layer - cucumber on a coarse grater (squeeze out excess liquid), grease with mayonnaise;
3rd layer - grate crab sticks, grease with mayonnaise;
4th layer - grate the egg, grease with mayonnaise
Repeat the layers. The top layer is grated cheese.
The salad is ready! You can decorate it a little with herbs. Simple and tasty. I hope you will like the salad too.

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Salad "Colors of Autumn".

Ingredients:
Beef (boiled) - 100 g
Mushrooms (any) - 100 g
Onion - 1 pc.
Tomato – 200 g
Cucumber – 150 g
Korean carrots – 80 g
Mayonnaise (for dressing) - 30 g.
Sour cream (for dressing) - 60 g
Olives (for decoration) - 9 pcs.
Parsley (for decoration)
Salt - to taste

Preparation:
1. Cut the boiled beef into strips; onions - in half rings; tomato and cucumber - thin strips.
2. Cut the mushrooms into small cubes (you can take any mushrooms: boiled, fried or canned). I had fried porcini mushrooms.
3. I cooked in portions. The volume of one salad bowl is 250 ml.
Lay out in layers:
1 layer - boiled beef
2 layer - mushrooms
3rd layer - onions
4 layer - cucumbers
5 layer - tomatoes
6th layer - sour cream mixed with mayonnaise
7th layer - Korean carrots.
4. Decorate the salad with olives and parsley.

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Salad with croutons and smoked sausage

Ingredients:
Smoked sausage - 150 grams;
Beer croutons with garlic - 50 grams;
Canned green peas - 3-4 tbsp. spoons;
Fresh cucumber - 1 piece;
Mayonnaise - 2 tbsp. spoons;
Salt - to taste.

Description of the cooking process:
This salad can be both casual and festive. It is better to serve it in portions, decorating it at your discretion. Crackers can be any kind, but garlic is best. Serve the salad without delay so that the croutons do not get soggy.

To prepare the salad, you need to take smoked sausage, beer croutons with garlic (others are possible), canned green peas, fresh cucumber, mayonnaise and salt.

Peel the sausage from the casing and cut into small cubes.

If the crackers are too long, you need to break them into pieces.

Wash the cucumber, cut lengthwise into four parts and thinly slice crosswise.

Combine sausage, crackers, peas and cucumber.

Season the ingredients with mayonnaise and, if necessary, add salt.

Mix the salad.

Serve the salad in portions in vases or bowls. Decorate as desired.

Salad with tomatoes and corn "Heart"
fresh tomatoes - 1 pc.;
- mayonnaise (20-30% fat) - 2-3 tbsp. spoons;
- corn (canned) - 2-3 tbsp. spoons;
- olives (peeled) - 5-6 pcs.;
- fresh cucumbers - 1/3 pcs.;
- chicken egg yolk - 1-2 pcs.;
- leeks - 2-3 sprigs.
Wash the tomato, cut into two parts. Cut out a heart from one part and cut the rest into cubes. The heart can be made from any vegetable you like. For example, from cucumber, radish. But a red heart will look more impressive, so a tomato is the best way.

Place a layer of tomatoes
Place the first layer of Heart salad - tomatoes. Then pour mayonnaise over them. You should not put too much mayonnaise and it is better to take one with a low fat content, or it is better to make mayonnaise at home.

Add canned corn
Now place the canned corn in the glass. This will be the next layer of Heart Tomato and Corn Salad.

Cut the olives into rings
It is better to take olives without pits, otherwise it will be inconvenient. Cut them into rings.

Place around the edge of the glass.
Place olive rings around the rim of the glass. They need to fit snugly against each other.

Slice the cucumber
Wash the fresh cucumber and cut into triangles, slices or strips.

Add chopped cucumbers
Place the sliced ​​cucumbers in the center of the glass. Pour mayonnaise over them.

Grate the yolks
Boil the eggs until cooked. When they have cooled, remove the shells. Then separate the yolk from the white. And grate the yolks on a fine grater.

Chop the leeks and sprinkle
Pour the yolks into the glass, covering the corn. Pour mayonnaise over them. Wash and chop the leeks. Pour over the yolks.

Place a red tomato skin heart on top
Place a tomato skin heart on top of the tomato and corn salad. A salad for anyone or your loved one is ready!

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Squid salad with caviar
250 g crab sticks;
- 200 g squid;
- 50 g mayonnaise;
- 50 g caviar;
- parsley - for decoration.
If you took unpeeled squid, you will need to first clean and boil them yourself. You can read about how to clean squid on our website. But we recommend taking squids that are already completely ready for cooking, this will save you a lot of time. You can't cook the squid for too long, or it will turn rubbery. If you don’t yet know how to cook squid, then you need to read the rules for cooking it. You need to cook them for no more than 3 minutes in salted water.

Squid cut
After cooking, the squid must be cooled, and then carefully cut into small strips.

Place the squid in the first layer
Place the squids in the first layer of salad with caviar, take mayonnaise and spread them on top.

Unwrap crab sticks
We unfold the crab sticks into plates, then cut them into small strips on the longer side.

Layer crab sticks
Sliced ​​crab sticks should be placed in the next layer of squid salad with caviar and greased with mayonnaise.

Place red caviar
So, the salad with crab sticks and squid is almost ready, all that remains is to lay out the red caviar as the last layer.

Decorate with greenery
You can serve this wonderful squid salad with caviar to the table.

Salad with squid and red caviar
The salad turned out to be very tasty and beautiful, and its appearance is very rich.

Squid salad with caviar
Such a wonderful salad will be the best dish on your table, all the guests at your party will definitely like it, they will definitely be satisfied with such a richly decorated salad!

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Portioned salad “Kaleidoscope”
potatoes - 5-6 pcs. (small);
- eggs - 2 pcs.;
- ham - 150 gr;
- olives - 100 gr;
- sweet pepper - 1 pc.;
- pickled or pickled cucumbers - 2 pcs.;
- salt to taste;
- mayonnaise or thick sour cream for dressing;
- green lettuce leaves for serving.
1. To make the process of preparing portioned Kaleidoscope salad go faster, you need to prepare the ingredients. Peel the potatoes and cut into pieces. Place in boiling water, add salt, and leave to simmer over low heat until done. Boil the eggs hard.

Slicing the ham
2. While the potatoes and eggs are boiling, chop all the other ingredients according to the recipe for portioned salad in glasses. Cut the ham (you can use sausage or boiled meat) into medium-sized cubes.

Cutting the pepper
3. Choose meaty and juicy sweet peppers. Peppers with thin skin look unappetizing, and their taste will not be felt in the salad. Cut it into small cubes.

Slicing olives
4. If the olives are pitted, cut them into slices. If with a bone, cut into pieces, cutting off the bone on all sides.

Slicing cucumbers
5. Add cucumbers to your taste - salted or pickled. It is advisable that they are not very spicy and do not interrupt the taste of other components. Chop them finely, like you would for an Olivier salad.

Cutting potatoes
6. Boiled potatoes must cool, then when cutting they will not crumble and will keep their shape. Cut it not very finely, into the same cubes as ham.

Slicing eggs
7. Cut the boiled eggs into cubes. If a portioned salad is dressed with sour cream, then one yolk can be left for dressing.

Mix the salad
8. Mix all products. Mix gently so that the egg yolk does not crumble too much.

Lay out the lettuce leaves
9. Separate the head lettuce into leaves and rinse them under running water. Pay special attention to the petioles of the leaves - sand and dirt often remain there, so the leaves need to be thoroughly washed and dried with a paper towel. Insert 2-3 leaves into each glass. Select the height of the leaves so that the leaves protrude above the edge of the glass.

Lay out the salad
10. Carefully fill the glasses to the top, leaving some room for filling.

Portioned salad “Kaleidoscope”
11. Pour the Kaleidoscope portioned salad with thick mayonnaise or sour cream mixed with egg yolk and mustard. Add dressing just before serving.
We also recommend preparing portioned salad in glasses.

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Carrot and onion salad
- boiled eggs - 4 pieces,
- onion - 1 head,
- carrots - 1 piece,
- black pepper - to taste,
- salt - to taste,
- sugar - to taste,
- cheese - 100 grams,
- mayonnaise - for dressing,
- walnuts - 50 grams,
- garlic - 2 cloves,
- vegetable oil - for frying.
So, first, grate the carrots and fry them in a frying pan. Next, remove from heat and let the oil drain. Then add garlic and stir.

Pickling the onion
Now chop the onion, it must be marinated in sugar, salt and pepper.

Grind eggs
Then we clean the eggs and separate the white and yolk. Separately crush each part of the egg. And grate the cheese on a coarse grater.

Layer of protein, carrots and mayonnaise
It's time to layer the salad. To do this, take a suitable vase and begin, greasing each layer with mayonnaise, laying out the protein, cheese, carrots and garlic,

Onions with nuts, cheese, protein
onions and nuts, again protein,

Repeat all layers
and then repeat all the layers again.

Carrot and onion salad is ready
At the end, lay out the yolk, decorate and serve. It’s better to let the salad brew for several hours, then it will turn out much tastier.

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Salad with squid and corn
fresh frozen squid - 100 g,
- fresh cucumber fruit - 1 pc.,
- chicken eggs - 2 pcs.,
- hard cheese - 50 g,
- corn - 50 g,
- mayonnaise sauce,
- salt,
- greenery.
Defrost freshly frozen squid and pour boiling water over it to make it easier to remove the skin with a knife. We peel it, remove the cartilage and wash it thoroughly. Cook the clam in salted water for 3 minutes.
Cool it and cut it into strips.
We peel hard-boiled chicken eggs and finely chop them with a knife.
Grind the hard cheese on a grater. Rinse the fresh cucumber with cold water and then chop it into small cubes.
Place chopped eggs coated with mayonnaise in a portioned salad bowl.

Lubricate with mayonnaise
And grease each layer of ingredients with mayonnaise.

Lay out the cucumber
Add cucumber.

Place the squid.
Place the squid.

Add corn and garnish with herbs
Add corn, garnish with herbs and serve.

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Festive vegetable salad with cheese
1 fresh cucumber;
- 150-200 g of fresh cabbage;
- 2-3 tbsp. l. canned corn;
- 1 fresh tomato;
- 50 g hard cheese;
- mayonnaise;
- greens for decoration.
Wash the cucumber and cut into small cubes.
Shredding cabbage
Shred the cabbage as finely as possible. Any type of cabbage is suitable for such salads - Beijing, white - it doesn’t matter, as long as you like its taste. This time I used white cabbage, but young - it has a mild, pleasant taste, ideal for such salads. Remove the corn from the jar
We will need canned corn. We take it out of the jar and let the juice drain. Slice tomatoes
We choose bright red tomatoes for the salad, not yellow or brown - not only their taste is important to us, but also their color. The fact is that the salad already has a green cucumber and yellow corn, we just need a bright spot - that will be the tomato. Cut the tomato into small cubes, the same size as the cucumber. Three hard cheese
The vegetables in the salad will not be alone - they will also be joined by hard cheese. It should have a neutral taste so as not to interfere with the company of the vegetable, but only complement it. Three hard cheese on a medium or fine grater. Place cabbage on the bottom of the salad bowl
Let's start assembling the salad. Place the first layer of cabbage on the bottom of a salad bowl or glass cup (verrine). Place mayonnaise on top of it and a layer of canned corn
Now it's the turn of canned corn. We also cover it with a small amount of mayonnaise (like cabbage). A layer of cucumber
Now it's the cucumber's turn. Well, followed by mayonnaise again, a layer of tomato
Another layer is the tomato. And again mayonnaise. The mayonnaise layers should be approximately equal, but not too large so that the ingredients do not “float” in the salad bowl or verrine. But all the mayonnaise should be enough so that the sauce can be felt when further stirring the salad. layer of cheese
And the last layer is hard cheese. It was no coincidence that I chose it as the final ingredient: grated cheese looks very appetizing. Let's also not forget to decorate the salad with a sprig of dill or parsley. Festive vegetable salad
That's all, our festive vegetable salad is ready. Bon appetit! Festive vegetable salad with cheese
Tips and tricks:
If hard cheese does not grate well (and this happens with some varieties), then you need to put it in the freezer for 15-20 minutes, and then take it out and immediately grate it. The cheese will harden in the cold to such an extent that it will be quite easy to grate it. Recipe for a festive vegetable salad with cheese
The most optimal sauce for such a salad is mayonnaise, preferably homemade. But if you don’t eat it as a matter of principle (even cooked at home), then I can offer you a worthy alternative. Mix sour cream with a little mustard, add chopped garlic and (or) a pinch of Provençal herbs to taste, and you will have an excellent sauce for a vegetable salad with cheese.

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Salad with omelette, chicken and mushrooms
eggs - 3 pcs;
- carrots - 1 large;
- mushrooms (fresh champignons) - 100-150 g;
- onions - 2 pcs;
- boiled or baked chicken fillet - 150 g;
- vegetable oil - 2 tbsp. l;
- fresh cucumber - 2 pcs;
- ground turmeric - 2 pinches;
- fresh dill (or parsley) - 1 bunch;
- salt - to taste;
- freshly ground black pepper - to taste;
- green onions - several shoots;
- red sweet pepper - 0.5 pcs (or 1 tomato);
- mayonnaise - to taste.
Beat the eggs with a whisk and prepare the omelette mixture. To do this, pour a couple of tablespoons of cold water or milk into the beaten eggs, add salt to taste, and a little turmeric for color. If desired, the egg mixture for making an omelet can be seasoned with ground black pepper. fry the omelette and cut it
Pour a tablespoon of oil into a hot frying pan. Warm up, pour in the omelette mixture, spreading it into a thin layer. If the frying pan is of small diameter, then fry the omelette in portions, dividing the mixture two or three times. Cool, cut into pieces and cut into strips. chop onions, carrots and mushrooms
For the salad, carrots, mushrooms and onions need to be fried. We cut the onion into half rings or feathers, cut the carrots into thin slices, then chop into strips (or three on a coarse grater). Cut the champignons into small pieces. Fry the onion, add the mushrooms.
Heat the oil, you will need 1-1.5 tbsp. spoons, no more, otherwise the salad will turn out to be very high in calories and fatty. Add the onion, fry it lightly, bringing it to transparency and slightly browning the edges. Add the mushrooms and fry until almost done. Add the carrots to the mushrooms and onions.
Add carrots to the mushrooms and onions. Fry for 3-4 minutes over low heat, do not add any more oil. The carrots will remain somewhat firm, but will be soaked in oil and lose their toughness. Add mushrooms, onions and carrots and pepper to taste. Let cool. cut the chicken
Cut the chicken meat into the salad into small pieces. Cut the cucumbers into cubes.
Cut the cucumbers into plates or circles and chop into strips. add dill
Add chopped chicken meat, pepper, finely chopped dill to the mushrooms fried with onions and carrots. Season with mayonnaise.
Mix. Season with mayonnaise to your liking (as you like, add more or less). Place a layer of mushrooms and chicken on the bottom
We take glasses, transparent glasses made of glass or plastic. Place a layer of mushrooms with chicken and mayonnaise on the bottom. Fill about a third of the glass with this mixture. Then lay out a layer of cucumbers. Let's add a little salt. Place omelette straws on top
Place omelette straws on top. You can make a mayonnaise mesh, but if you have seasoned the bottom layer well with mayonnaise, then this is not necessary. Sprinkle the salad on top with small pieces of sweet pepper or tomato
Sprinkle the salad on top with small pieces of sweet pepper or tomato and green onions.

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Cocktail salad with crab sticks
crab sticks - 50 g;
- Chinese cabbage - 100 g;
- processed cheese - 1 pack;
- pitted olives - 50 g;
- dill - 10 g;
- mayonnaise - 2 tbsp. l.
We wash the Chinese cabbage in cold water and let it dry from excess liquid. To prepare this salad, you will need the most tender part of the leaves without the white stalk - chop the leaves with your hands or with a knife. Place half of the Chinese cabbage on the bottom of the glasses.

Chop the crab sticks and lay them out in a layer
Cut the crab sticks, thawed at room temperature, into large cubes and distribute into glasses.

Sprinkle with finely chopped dill
Sprinkle a layer of crab sticks with finely chopped dill on top.

Cut the processed cheese into large cubes and add to glasses with other ingredients.
Cut the processed cheese into large cubes and place in glasses with other ingredients.

Add olives to salad
Add olives to the salad - they can be put whole or cut into rings.

Season the dish with mayonnaise
Season the dish with mayonnaise - 1 tablespoon per serving is enough.

Place the remaining Chinese cabbage leaves in glasses
Place the remaining Chinese cabbage leaves into glasses.

Decorate the cocktail salad with a sprig of fresh dill
Top the cocktail salad with a sprig of fresh dill and serve. Bon appetit!

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Mayonnaise.
We peel the surimi from the packaging film and cut them into circles.

Olives cut
We take the canned olives out of the jar and cut them into small rings.

Boil and chop eggs
Boil the eggs hard, cool and peel them. Then cut them into small cubes.

Korean cut carrots
If necessary, chop Korean carrots more finely.

Mix surimi, chicken eggs, olives and Korean carrots, maoinez in a salad bowl
Mix surimi, chicken eggs, olives and Korean carrots in a salad bowl.
Season the salad with mayonnaise or sour cream sauce.
Place the prepared salad for soaking in a cool place for a couple of hours before serving.

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Tomato salad with apples and cheese
2 medium tomatoes;
- 2 medium green apples;
- 40 g hard cheese;
- 0.5 - 1 clove of garlic;
- 4 tablespoons of low-fat sour cream;
- 1 teaspoon lemon juice;
- 4-5 sprigs of dill;
- salt to taste.
Wash and dry the tomatoes. Cut them into small cubes, 4-5 mm thick.

Cut the cheese into cubes
We also cut the cheese into thin cubes, 3-4 mm thick, approximately 2 cm long.

Cut apples into cubes
Wash and peel the apples. Cut into 4 parts, remove the core. When all the apples are peeled, cut them into thin cubes, approximately the same size as the tomatoes.

Sprinkle apple slices with lemon juice
Apples quickly darken when exposed to air, which makes the salad unappetizing. Immediately after slicing, sprinkle the apple slices with lemon juice and stir - this will prevent them from instantly darkening.

Chop garlic
Prepare salad dressing. Peel the garlic and pass through a garlic press.

Finely chop the dill
Wash and dry the dill. Then finely chop.

Combine garlic, sour cream and dill
Combine garlic, sour cream and add dill. Salt to taste.

Mix the mass
Mix everything.

Place apples at the bottom of the salad bowl
Prepare the tomato salad with cheese for serving in portions, arrange all the ingredients in layers. Place apples at the bottom of the salad bowl.

Top the apples with dressing.
Top the apples with dressing. Calculate the amount of dressing based on the fact that there will be 2 layers of dressing in one serving. This is the first layer of dressing.

Place tomatoes in salad bowl
Now put the tomatoes in the salad bowl.

Cover with dressing
And we also cover them with dressing. This will be the second layer of dressing.

Lay out the cheese slices
Now lay out the cheese cubes. Actually, that's all, the salad is almost ready.

Garnish the salad with a sprig of herbs on top
There's just one small touch left - decorate the top of the salad with a sprig of herbs - dill, parsley or basil - this will make your dish look complete and more appetizing.

Tomato salad with cheese and apples
I do not recommend stirring the salad before serving - everyone can do this for themselves. But even when mixed, a tomato salad with cheese and apples does not lose its attractiveness.

Tomato salad with apples and cheese
Tips and tricks:
We always choose tomatoes that are ripe, but firm, without dents or damage to the skin. The shape of the tomatoes is not important, but I want to note that plum-shaped tomatoes are usually denser than round ones - they will behave better in a salad.
We choose only sour varieties of apples (sweet apples do not go well with tomatoes.) Apples must be free from crushes and wormholes

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Salad with Chinese cabbage and smoked chicken
smoked chicken breast - 1 pc.,
- Chinese cabbage - 0.5 heads,
- red bell pepper - 1 pc.,
- green onions - 1 bunch,
- olive oil - 2 tbsp.,
- salt - a pinch
Finely chop the Chinese cabbage, put it in a bowl and add a little salt. Mash the cabbage with your hands so that it releases the juice and becomes soft.

Place Chinese cabbage in a bowl
Place the Chinese cabbage in a bowl or glass in which you will serve the salad.

Place pepper on top of cabbage
Peel the bell pepper from seeds and cut into small cubes. Place on top of the cabbage. You can use yellow bell peppers in this recipe, but not green ones, as this will only worsen the appearance of the salad.

Add another layer of Chinese cabbage
Then lay out another layer of Chinese cabbage. Add a little olive oil, just a little, so that it doesn’t float in the bowl.

Cut the smoked chicken breast into thin strips and place in a layer
Cut the smoked chicken breast into thin strips.

Place the breast on top of the Chinese cabbage.

Sprinkle with green onions
Slice the green onions at an angle and sprinkle them on top of the salad.

Recipe for layered salad in bowls

Serve the salad with Chinese cabbage and chicken in bowls or glasses. We also recommend looking at the recipe for making Chinese cabbage salad with egg. Bon appetit!

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Beet and herring salad
boiled potatoes - 6-7 medium tubers;
- boiled carrots - 2 pcs;
- boiled or baked beets - 2 pcs. medium size;
- onions - 1-2 pcs;
- pickled or pickled cucumbers - 2 pcs;
- lightly salted herring - 1 fillet;
- mayonnaise - to taste;
- canned or frozen green peas - 3-4 tbsp. l.
- table or apple vinegar - 0.5 tbsp. l;
- salt, sugar for marinade - a pinch.
If you don’t want to ruin the taste of the salad, don’t add warm, much less hot, potatoes to it. Boil the peeled potatoes in salted water, be sure to cool them and only then mix them with the rest of the ingredients. It is also better to boil the remaining vegetables (beets and carrots) in advance, cool, and peel. Cut the cooled potatoes into cubes of approximately 2 cm or slightly larger. If you decide to decorate the salad as in the photo, then set aside 1 potato tuber. Chop the carrots
Peel the carrots and cut them into cubes a little smaller than potatoes. Cut the cucumbers
You can use pickled or salted cucumbers for the salad. Medium cutting - not quite finely, but not in large pieces. Cut the onion smaller
Cut the onions into smaller cubes, as for frying soup. Leave a few onion rings to decorate the salad (if necessary). boil and chop the beets
Boil the beets in advance and let cool to room temperature. Try steaming beets instead of water for a salad - you will immediately feel the difference. Steamed beets will be brighter in both color and taste, not to mention the fact that they will retain more vitamins and will not be watery. Peel the cooled beets from thin skins and cut into medium-sized cubes. pickle the onion
If you like spicy onions with a slight bitterness, then add them to the salad without pickling. If the onion is very bitter and has a strong taste, sprinkle it with vinegar and add a pinch of salt and sugar. Mix, let the onions stand in the marinade for 10 minutes. combine ingredients
When all the vegetables are chopped and the onions are marinated, pour everything into a bowl and mix. You can add the marinade left over from the onions, then the salad will be spicier. Add peas
In winter there are no fresh green peas, so we will add frozen (or canned, if you prefer) to the salad. Pour cold water over the frozen peas and add salt after 2-3 minutes. Add peas to the rest of the ingredients. Mix everything and let the salad stand for half an hour at room temperature so that the vegetables are saturated with beetroot juice. Lay out the salad, a layer of sayonnaise
We take small portioned salad bowls or glasses, bowls. Place a layer of salad, filling the bowl about a third full. Lubricate with a layer of mayonnaise. Sprinkle with fresh green peas
Place another 2-3 tablespoons of salad on top of the mayonnaise. Sprinkle with fresh green peas. place herring on top

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Portioned salad of squid and crab sticks with cheese
squid - 50 grams;
- chicken eggs - 1 pc.;
- crab sticks - 4 pcs.;
- processed cheese - ½ piece;
- olives - 10 pcs.;
- pomegranate - to taste;
- fresh parsley - 6 sprigs;
- mayonnaise - 3-5 teaspoons;
- salt - to taste.
To prepare a portioned salad, clean the squid, boil in salted water, cool and cut into rings.

Place the squid in a glass
Prepare the glasses in which you will prepare the crab salad with squid. Place the squids in them immediately. Divide all ingredients equally. Add some mayonnaise.

Slice the eggs
Boil the eggs, peel and cut into half rings. Place in glasses and brush with mayonnaise.

Chop the crab sticks
Cut the crab sticks into cubes. Have you tried stuffing them? Watch how to make stuffed crab sticks.

Slice the cheese
Cut the melted cheese into strips. Place crab sticks and cheese into glasses and brush with mayonnaise.

Cut the olives into rings
Cut the pitted olives into rings.

Place a layer of pomegranate seeds
Place olives in glasses. Place the peeled pomegranate on top of the glasses as well.

Chop the parsley
Wash and chop the parsley.

Place parsley on top of steel ingredients
Place chopped parsley into glasses. Crab salad with squid is ready. Now all that remains is to decorate the glasses and you can serve them to the table.

Garnish with olives and squid
Hang a couple of olive rings and a squid ring on the glass. The holiday salad is ready. Serve to the table.

Crab salad with squid
If you need an everyday dish, then simply mix all the ingredients and add salt to taste.

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Making a salad is just a skill. But presenting it beautifully is a real art. To set a festive table, it is not at all necessary to call a team of carving or catering professionals (vegetable carving and artistic decoration of dishes) to your home. You can do everything yourself. Your guests will especially appreciate the fact that salads are served to them not in a common dish, but in portions.

In addition to beauty, this type of design also has hidden practical advantages. Firstly, a leaking ingredient (for example, a tomato) in a small portion will not spoil the overall appearance of the dish. Secondly, puff salads are best viewed through a glass cup. And finally, the shameless guest will not sweep away the expensive delicacy (shrimp, foie gras), leaving the rest with only potatoes and onions. Making a portioned salad is easy. You don't need any special equipment for this. And in this article we will provide a selection of recipes for portioned salads with photos of dishes.

Basics of the art of catering

Restaurant dishes always look beautiful. And so that your snacks are not only tasty, but also spectacular, we will try to arrange them accordingly. What do we need for this? There is an opinion that such snacks are served in bowls. This is true, but not always. Only simple portioned salads are served this way. From recipes with photos of dishes, you will not only learn how to make these puff pastries, but also understand that they are served in the form of cylinders on flat plates.

Fusion salads are often served on the table in small deep dishes. A transparent round or square glass is also a good idea for decorating a snack.

And finally, edible tableware. You can stuff the salad into puff vol-au-vents and shortcrust pastry baskets.

If hard cheese is listed among the ingredients of the snack, do not rush to add it to the dish. Heat a frying pan and add a piece of this fermented milk product. When slightly melted, lift it with a spatula and quickly move it to the bottom of an inverted glass. Once cooled, the cheese will take the shape of a basket, where you place the salad. It should be remembered that different snacks require special decoration. For example, juice-producing snacks should not be placed in dough baskets. Coarsely chopped ingredients will not create even layers.

Portioned salads in bowls: recipe with photos. Cocktail

There is only one basic secret to the design of such dishes. All ingredients are cut into identical pieces (of equal size). If you have already chopped the sweet pepper into strips, then chop other vegetables in the same way. Unlike serving in glasses, in bowls the components can be either laid out in even layers or mixed with each other in artistic disorder. That’s why such snacks are called cocktail salads. They always look like a win-win. Here is the first of a selection of recipes for portioned salads in bowls.

1. Hard boil 2 eggs, chop finely.
2. Cut the ham into cubes or strips. Place it on the bottom of the bowl.
3. Lubricate with a thin layer of mayonnaise.
4. Place finely chopped fresh cucumbers on top.
5. Add grated cheese and chopped eggs.
6. Apply a more generous layer of mayonnaise.
7. We form the next layer from diced sweet red pepper.
8. Sprinkle it with cheese straws.
9. Decorate the salad with fresh herbs, cucumber slices, strips of pepper or slices of tomatoes.

With cheese and ham

Here is another recipe for a simple and tasty salad:

1. First fill the portioned bowls with one hundred grams of ham.
2. All ingredients of this dish should be cut into very thin strips. Since such a salad cannot be salted to prevent it from releasing juice, we will coat each layer with mayonnaise.
3. The soft ham at the bottom of the bowl will curl into curls.
4. Cover it with fresh cucumber.
5. Place boiled eggs (two pieces) on this layer.
6. Place red bell pepper on them.
7. At the very top we will have hard cheese. If you cannot cut it into thin strips, you can coarsely grate this ingredient.
8. We decorate our dish with a slice of cucumber and a feather of green onion.

Chicken cocktail salad

1. First, boil the chicken breast fillet in salted water with bay leaf and peppercorns.
2. Remove from the broth and leave to cool.
3. Let's boil three chicken eggs.
4. Pour boiling water over one hundred grams of prunes, let stand for 10 minutes, select the seeds.
5. For this delicious portioned salad in bowls, the recipe calls for cutting all the ingredients (except the yolks) into thin strips.
6. Now we assemble the dish in layers. As in the previous recipe, coat each layer with mayonnaise.
7. Place chicken breast on the bottom.
8. Next - cucumber, egg whites and prunes.
9. Mash the yolk with a fork and sprinkle it on the dish.
10. Crush some nuts - walnuts, cashews or hazelnuts. Sprinkle them on the salad.
11. You can decorate the appetizer with a sprig of dill or a leaf of parsley.

Avocado with shrimp

Not a single selection of recipes with photos of portioned salads is complete without this spectacular restaurant dish. Its two main ingredients - shrimp and avocado - are not only considered delicacies, they are also very healthy. But it is worth remembering that the overseas fruit is very oily. Therefore, you should not season this salad with mayonnaise. The best sauce would be natural yogurt.

This is a fusion salad. It cooks quickly, shortly before serving (if you have boiled, cooled and peeled shrimp on hand). Avocado pulp oxidizes when exposed to air. To prevent it from darkening and to maintain its “sales appearance,” you need to sprinkle it with lemon juice.

1. First, cut the cherry tomatoes into quarters.
2. We leave some shrimps whole - one for the bowl.
3. We cut the rest into pieces.
4. We divide the avocado into halves, remove the pit, and peel it. Cut the pulp into cubes.
5. Mix the ingredients and add salt.
6. Top with yogurt.
7. Arrange the salad among the bowls. Top with whole shrimp.

"Venice"

First, boil hard-boiled eggs - half for each bowl. You can use a quail product rather than a chicken product. Then you need one egg per bowl. For this portioned salad, the recipe calls for cutting the ingredients into small cubes. You can mix them, season with mayonnaise, or lay out the snack in layers. So, cut into small cubes:

• ham (150 grams);
• any hard cheese (70 g);
• large fresh cucumber without peel.

1. Peel the onion, finely chop it, pour boiling water over it.
2. Strain and sauté until golden brown.
3. Add to the general pot along with 150 grams of canned corn.
4. Season with mayonnaise.
5. If you choose the puff serving method, then lay out the ingredients in this order: ham, cucumber, fried onion, cheese, corn. Don’t forget to coat each layer, except the top one, with mayonnaise.
6. Thin slices of cucumber are placed on top.
7. The dish can be decorated with a quail egg. We place it like a pearl in the center of the bowl. If we use a chicken product, then figuratively cut the egg in half in the shape of a lotus flower. Drizzle mayonnaise into the center.

"Men's whim"

This recipe for a festive portioned salad will help out when there are few main dishes on the table. “Male whim” is very filling, because it contains one hundred grams of beef, ham and chicken, as well as hard cheese and a chicken egg.

1. To turn it all into a salad, we'll add two pickles and a clove of garlic.
2. The dish must contain three types of meat. Boil them until tender, cool, and separate them into thin fibers (or cut into thin strips).
3. Rub the cheese, white and yolk separately with coarse shavings.
4. Cut the pickled cucumbers into thin strips.
5. Pass the garlic through a press and mix with mayonnaise.
6. Grease a glass with smooth walls with vegetable oil. We put it in layers: cheese, chicken, protein, beef, cucumber, pork.
7. Coat everything with garlic mayonnaise.
8. Place a lettuce leaf on a flat serving plate. Turn the glass upside down on it.
9. Tap it with a spoon so that the contents gently slide onto the plate and settle into an even cylinder.
10. Decorate the appetizer with grated yolk.

"Tenerife" in fusion style

This dish not only satisfies, but creates a special romantic atmosphere. Prepare these appetizers for a candlelit dinner for two. Such salads can be served in small transparent portioned plates or glass vases with legs. In snacks of this type, it is important to maintain a harmonious color scheme.

1. We tear lettuce leaves into the bottom of the serving dish with our hands.
2. Peel the banana and cut the pulp into even slices.
3. Distribute among two vases.
4. Place boiled and peeled shrimp (depending on size from 14 to 20 pieces) on a banana.
5. Pour three tablespoons of mayonnaise into a separate plate.
6. Squeeze the juice of one orange into it, add a pinch of nutmeg and ground black pepper.
7. We roast the nuts (walnuts or cashews) and crush them.
8. Pour mayonnaise over the salad. Sprinkle nuts on top.
9. We place two orange mugs on the edge of the vases and serve.

Shrimp appetizer. Delicious portioned salad recipe

With a photo of such a bright snack, any culinary magazine will look glamorous. Let's make shrimp and pineapple salad. Seafood adds a sophisticated look and taste to any dish. This is especially true for portioned salads. Simple recipes allow you to quickly prepare a holiday treat in fusion style. We will need 300 grams of boiled and peeled shrimp.

1. We select several of the largest pieces for decoration, and put the rest in a bowl.
2. Add a spoonful of sour cream and spices to the salad and mix.
3. Take out canned pineapples (150-200 grams), dry with paper towels and cut into medium-sized pieces.
4. Pour three tablespoons of olive oil and the juice of half a lemon into a separate cup.
5. Stir and pour this sauce over the seafood and pineapples. Leave it like this for about ten minutes so that the shrimp absorb the juice.

Serving such a snack can be different. Option one: tear a lettuce leaf at the bottom of a glass bowl with your hands, place seafood with pineapple on it, sprinkle grated cheese on top, put a shrimp with a whole tail and a sprig of parsley. Option two: portioned cabbage roll. In this case, we do not tear the lettuce leaf; we carefully wrap the salad in it in an envelope. Cucumber slices are sometimes used instead of lettuce leaves. You can also make a “shawarma” - so that the filling peeks out from the green packaging.

With grapefruit

This portioned salad recipe invites you to practice carving, that is, the art of cutting fruit. The task is very simple: we need to cut a large grapefruit so that we get two halves with jagged edges.

1. We disassemble the fruit pulp into slices.
2. We remove the bitter whitish membranes from them and chop them not very finely.
3. Heat a handful of pine nuts in a dry frying pan and let cool.
4. Scald one hundred grams of prunes with boiling water, remove the seeds from the soft berries. We also chop not very finely.
5. Boil 300 grams of chicken fillet in salted water with spices.
6. Cool, cut into oblong pieces.
7. Mix chicken meat, grapefruit pulp and prunes. Season with mayonnaise to taste.
8. We stuff the salad into two halves of grapefruit peel.
9. Sprinkle with pine nuts.

Salad “Firewood on the grass”

What ingredients are included in the snack with such an original name? Calm down: there is no wood or grass in the portioned salad recipe. Or rather, the first ones are rye crackers (store-bought, in the form of oblong sticks). And our grass will be finely chopped dill.

1. Leave a handful of crackers for decoration. Mix the rest of the pack (100-150 grams) with mayonnaise.
2. We do the same thing, only in separate containers, with 200 g of ham cut into thin strips, three hard-boiled and grated eggs, 3 pickles, half a can of green peas.
3. Place the cylindrical frame on a flat plate. You can make it yourself by cutting off the top and bottom of a half-liter plastic bottle.
4. Inside such a frame we lay out layers of: crackers, peas, ham, cucumbers, eggs.
5. Sprinkle the top of the product with finely chopped dill.
6. We remove the frame. We place 4-5 “logs” on the “grass” - croutons set aside for decoration.

Tuna salad in cheese baskets

We have already described how to make edible “dishes” for such a snack. Any natural hard cheese will do. To make the baskets beautiful, you need to melt the pancakes in a round shape. While the cheese wheel is cooling, you need to adjust the shape of the basket. But what to fill such a delicious container with, what delicious portioned salads? Recipes for such snacks are very numerous.

You can fill cheese tartlets with anything, even traditional Olivier. The main thing is that the ingredients of the snack are not too fatty. Let's look at the simplest salad recipe that can be used to fill a cheese tartlet. Hard boil three eggs, cut into small cubes or grate. Mash the tuna canned in its own juice with a fork. Mix both ingredients and season with mayonnaise. Sprinkle generously with chopped green onions.

Served in shortcrust pastry tartlets

Unlike a dense cheese plate, such containers require a special approach. Not every portioned salad recipe can be used for tartlets. Firstly, the mass should be dense and not leaking juice. After all, the dough, saturated with it, may lose its shape.

Secondly, all salad ingredients in tartlets must be crushed almost to the consistency of a homogeneous cream. Only in this case will the “cakes” look neat and appetizing.