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5 festive salads

Salad olivier and vinaigrette have become boring to many already a long time ago, but still we are constantly preparing them for the holidays. Today "so simple!" Offers you to make a variety in your diet and take note of 5 original salads, which are ideal for any festive table.

These easy to prepare dishes will amaze you and your guests with their exquisite taste and wonderful combination of ingredients!

Lyon Salad

Lyon Salad

Ingredients

  • 10 quail eggs
  • 10 cherry tomatoes
  • 300 g of champignons
  • 1 bunch of green onions
  • 250 grams of salad
  • A few stalks of dill and parsley
  • 2 tbsp. L. Vegetable oil for frying

Ingredients for refueling

  • 100 g of mayonnaise
  • 1 tbsp. L. Lemon juice
  • 1/2 tbsp. L. Provence herbs
  • Salt, ground pepper - to taste

Cooking

  1. Quail eggs broth in boiling water for 5 minutes, cool and clean.
  2. Wash vegetables and greens under running water. Cherry tomatoes and eggs cut in half. Salad rip your hands, and the onions and greens chop.
  3. Champignons wash, cut into thin plates and fry until golden brown. Put it on a paper towel to absorb excess fat, cool it.
  4. For refueling mix mayonnaise, lemon juice, salt, pepper and Provencal herbs. Stir.
  5. All ingredients are connected in a large salad bowl and field dressing.

Greek salad

Greek salad

Ingredients

  • 3-4 tomatoes
  • 2 cucumbers
  • 1 red sweet pepper
  • 1 red onion
  • 1-2 cloves of garlic
  • 200 g feta cheese
  • 100 g of olives or olives
  • 2-3 tbsp. L. olive oil
  • 1 tbsp. L. Lemon juice

Cooking

  1. Cucumber cut into large cubes. Pure sweet pepper from seeds and cut into cubes. Tomatoes cut into cubes with a sharp knife.
  2. Red onion peeled, thinSemirings. Mix all the vegetables in the salad bowl, sprinkle with crumbled cheese and olives. For refueling olive oil mixed with lemon juice and crushed garlic, season the salad.

Cobb-salad

Cobb-salad

Ingredients

  • 1/2 head of lettuce Romaine
  • 1/2 head of boston lettuce
  • 1/2 bunch of watercress
  • 6 slices of bacon
  • 2 avocados
  • 1 chicken fillet
  • 1 tomato
  • 2 eggs
  • 2 tbsp. L. Chopped onion

Ingredients for refueling

  • 1/3 cup red wine vinegar
  • 1 tbsp. L. Dijon mustard
  • 1-2 tsp. Sahara
  • 2/3 tbsp. olive oil
  • 1/2 cup grated roquefort cheese
  • Salt and ground pepper - to taste

Cooking

  1. Bacon cook in a dry frying pan until golden brown. Then put it on a paper towel so that excess fat is absorbed. Chilled bacon chopped.
  2. All kinds of salad lettuce, thenMix in a large bowl. Avocado cleanse, remove the stone and cut the flesh into small cubes. Chicken fillet broth, fry, cut into small pieces. Cut the tomato into cubes. Eggs boil, chill and chop. Roquefort sodium on the grater.
  3. Place all the ingredients on a large platter: beautifully lay the chicken, bacon, tomatoes and avocado on a salad mix, sprinkle with eggs and green onions. Mix all the ingredients for refueling and salad fields.

Caesar salad with shrimps

Caesar salad with shrimps

Ingredients

  • 1 bunch of romaine lettuce
  • 1 handful of cherry tomatoes
  • 2 tbsp. L. Grated Parmesan
  • 10-12 tiger shrimps
  • 1/2 baguette
  • 1 clove of garlic
  • Salt, ground pepper - to taste

Ingredients for refueling

  • 1 egg yolk
  • Lemon juice
  • 50 ml of olive oil
  • 1 clove of garlic
  • 3-4 slices of anchovies fillets
  • Salt, ground pepper - to taste

Cooking

  1. Sodium clove of garlic on a small grater and divided into two equal parts. Peel the shrimp, mix a spoonful of olive oil with a half of garlic, salt and pepper, pour the prawns on this mixture.
  2. Cut the baguette into cubes and dry it in the oven inFor 10 minutes at 180 degrees. Warm up a little olive oil in a frying pan, boil the second half of garlic and fry in this garlic butter croutons. Season them with salt and pepper and take the frying pan off fire.
  3. Now prepare the gas station. Crush or again sodium on a grater clove of garlic and rub (with a fork or in a mortar) fillet of anchovies in a homogeneous paste.

    Whip the yolk with lemon juice, season with salt andPepper and, gradually adding olive oil and continuing to beat, prepare a sauce like mayonnaise. At the end, add garlic and anchovies to the sauce: the ready dressing should be slightly acidic and piquant.

  4. Heat the frying pan and quickly fry the shrimp in the same oil in which they marinated.

    Mix salad leaves, cherry and croutons in a bowl, season with sauce, stir well and transfer to plates. Fried shrimps are laid out on top and if desired, sprinkle the salad with grated Parmesan cheese.

Salad from the tongue

Salad from the tongue

Ingredients

  • 300 g of boiled tongue
  • 10 quail eggs
  • 10 cherry tomatoes
  • 1 bunch of arugula
  • 150 g home made mayonnaise
  • Salt, ground pepper - to taste

Cooking

  1. Prepare your home mayonnaise.
  2. Quail eggs broth for 5 minutes, cool and clean. Cherry tomatoes cut in half. Rukokolu tear your hands. Tongue of broth in salted water, cool and cut into thin slabs.
  3. Mix all the ingredients of lettuce, fields with mayonnaise and sprinkle with ground pepper. Put the salad on the plates.

On the next holiday try to cook one of these salads to impress everyone with their culinary skills. And please tell your friends about these wonderful recipes!

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