Salad "Mistress"

A tender and juicy vegetable salad without the addition of meat or poultry can easily compete with dishes to which these components are added. This is due to the fact that chopped beets and carrots under mayonnaise form an incredible combination of flavors and textures, the dish turns out to be satisfying and very beautiful, thanks to the neatly laid out layers.

“Mistress” salad with beets and carrots – a classic recipe

A classic of Soviet cuisine that was on everyone’s table during the holidays is a salad with an intriguing and provocative name – “lover”. The appetizer looks very impressive thanks to the multi-colored layers of boiled and chopped vegetables, so it can be easily served to dear guests.

1. 
   How to prepare the “Mistress” salad according to the classic recipe? Let's prepare the products: rinse the pre-boiled vegetables under running water and peel them, peel the garlic cloves.
2. 
   Grate the carrots on a fine grater and place in a deep bowl.
3. 
   Pour washed raisins into the chopped orange vegetable.
4. 
   Season these ingredients with a small amount of mayonnaise.
5. 
   And mix well.
6. 
   Place the resulting mass on a flat dish and use a spoon to tamp it down a little, forming the first layer.
7. 
   In another bowl, combine grated hard cheese and garlic, passed through a press.
8. 
   Pour over the dressing and stir.
9. 
   We form the second layer.
10. 
    Grate the soft beets into a clean plate.
11. 
    Add crushed walnut kernels to the chopped vegetable (reserve a couple of tablespoons for decoration).
12. 
    Also add mayonnaise and mix thoroughly.
13. 
    Spread the final layer of beetroot and nut mixture.
14. 
    Using a silicone spatula, level the top of the dish.
15. 
    Decorate with a mesh of dressing and sprinkle with the remaining nuts.
16. 
    Serve immediately or let the salad sit for several hours in the refrigerator. Bon appetit!

Salad “Mistress” with beets, raisins and walnuts

Not in many salads of Russian cuisine you will find such an unusual combination of ingredients: dried fruits, nuts and boiled vegetables, however, “lover” is exactly the dish that combines these seemingly incompatible ingredients.

Cooking time – 2 hours

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Beets – 400 gr.
• Carrots – 200 gr.
• Cheese – 150 gr.
• Walnuts – 100 gr.
• Raisins – 70 gr.
• Prunes – 70 gr.
• Garlic – 2 teeth.
• Kefir/sour cream/mayonnaise – 200-250 gr.
• Salt - to taste.

Cooking process:

Step 1.We prepare the products according to the list: boil the vegetables until tender and let them cool, measure out the required amount of kefir (we will need it for seasoning and reducing the calorie content of the finished dish).

Step 2. Wash dried fruits thoroughly under running water and pour boiling water for 20-30 minutes in separate bowls.

Step 3. Grate a piece of hard cheese and mix with garlic passed through a press.

Step 4. In a deep plate, combine carrots, chopped using a fine grater, and raisins, dried to remove excess moisture.

Step 5. In another container, mix grated beets, prunes cut into small pieces, crushed nuts and a little salt.

Step 6. Pour kefir into the plates with the ingredients and mix thoroughly - place the beets with additives in the first layer. If you use mayonnaise or sour cream for dressing, then you do not need to mix them with the products, just coat the layers.

Step 7. Level the cheese and garlic mixture on top.

Step 8. Place the final layer of carrots and dried fruits and decorate to your liking.

Step 9. Refrigerate the salad for 30 minutes to soak and serve. Bon appetit!

How to prepare “Mistress” salad with prunes?

Let's prepare a delicious, fresh and juicy salad in 20 minutes, which, if beautifully served, can be served at the holiday table, despite the simple and affordable products in its composition. You will only have to spend time on cooking the beets and assembling the prepared components!

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Carrots – 2 pcs.
• Beets – 2 pcs.
• Cheese – 200 gr.
• Raisins – 50 gr.
• Prunes – 50 gr.
• Garlic - to taste.
• Walnuts - to taste.
• Mayonnaise - to taste.

Cooking process:

Step 1. Peel two boiled medium carrots and grate them on a grater with large holes.

Step 2. Chop the boiled or baked beets in the same way.

Step 3. Rinse the raisins thoroughly under running water and pour boiling water for 3-5 minutes, then drain the liquid and dry.

Step 4. Grind the cheese using a grater.

Step 5. Finely chop the washed prunes.

Step 6. Peel the garlic cloves and pass them through a press.

Step 7. In a small bowl, combine mayonnaise with garlic.

Step 8. Add dried raisins to the carrots, add a tablespoon of sauce and mix. We do the same with all the other grated components.

Step 9. Place the carrot-garlic mixture on a flat dish and give it a heart shape.

Step 10. Next, add the cheese.

Step 11. Add chopped nuts and chopped prunes to the beets with mayonnaise - mix and form the final layer.

Step 12. If desired, decorate with sprigs of fresh herbs and enjoy. Bon appetit!

“Mistress” salad with orange for the holiday table

The original combination of flavors will surely delight your entire family and guests: the sweetness of carrots, oranges and dried fruits, the pungency of onions, the piquancy of cheese - and all this is combined in one dish - the French-style “Mistress” salad.

Cooking time - 30 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Chicken fillet (boiled) – 300 gr.
• Onions – 2 pcs.
• Raisins (light) – 100 gr.
• Carrots (boiled) – 2 pcs.
• Walnut kernels – 50 gr.
• Cheese – 100 gr.
• Oranges – 2 pcs.
• Mayonnaise – 6 tbsp.
• Vegetable oil – 1-2 tbsp.
• Salt - to taste.
• Seasonings for chicken - to taste.

Cooking process:

Step 1.We clean the meat from films and cut into small cubes, fry until cooked and lightly browned in sunflower oil, seasoning with your favorite spices and salt. Cool the finished chicken and place it on the bottom of a flat plate, forming the first layer, and coat with dressing.

Step 2. Peel the onions and finely chop them, pour boiling water over them, squeeze them and place them on top of the fillet.

Step 3. Blot the pre-soaked raisins with napkins to remove excess moisture and sprinkle on the onion.

Step 4. Pre-boil the carrots and grate them on a coarse grater - place them in the fourth layer and flavor them with mayonnaise.

Step 5. Next, lay out the chopped walnuts, grated cheese and peeled orange in layers, which must be cut into small pieces in advance. A bright and juicy salad is ready to serve, bon appetit!

Simple and delicious salad “Mistress” with chicken

Having spent only 20 minutes of your time, we surprise your family and guests with an incredibly tasty and festive salad made from tender chicken meat, juicy orange and cream cheese with garlic - this combination of ingredients will not leave anyone indifferent!

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Boiled chicken fillet – 1 pc.
• Carrots – 1 pc.
• Processed cheese – 1 pc.
• Garlic – 2 teeth.
• Raisins – 1 tbsp.
• Walnuts – 1 tbsp.
• Orange – 1 pc.
• Salt – 1-2 pinches.
• Mayonnaise - to taste.
• Parsley - to taste.
• Cranberry - to taste.

Cooking process:

Step 1. Cut the meat into small cubes.

Step 2. Peel the carrots and grate them.

Step 3. Cut the orange pulp into pieces the same size as the fillet.

Step 4. Mix processed cheese with a tablespoon of mayonnaise.

Step 5.Add peeled chopped garlic to the cheese mass and mix thoroughly.

Step 6. Let's start assembling the salad, and the culinary ring will help us with this: lay out the chicken in the first layer.

Step 7. Season the meat with dressing.

Step 8. Next, lay out the chopped carrots and again make a layer of mayonnaise.

Step 9. Sprinkle washed and dried raisins on top.

Step 10. Next, lay the cheese-garlic mass in an even layer.

Step 11. Fillet and dressing again.

Step 12. Carrots.

Step 13. The next layer consists of crushed walnut kernels.

Step 14. Then processed cheese with mayonnaise.

Step 15. Finish the composition with fruit cubes.

Step 16. Decorate with cranberries and parsley sprigs. Bon appetit!

Quick salad “Mistress” with Korean carrots

The salad with the intriguing name “Mistress” is a multi-layered dish of such interesting ingredients as spicy Korean carrots, crispy fresh cucumber, tender chicken meat and fried juicy champignons. Such an original combination of components under mayonnaise will not leave anyone indifferent!

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

• Chicken fillet (boiled) – 300 gr.
• Champignons – 200 gr.
• Korean carrots – 200 gr.
• Cucumbers – 1 pc.
• Vegetable oil – 2 tbsp.
• Mayonnaise - to taste.
• Salt - to taste.

Cooking process:

Step 1. Cut the mushrooms into thin slices and fry in vegetable oil until the liquid evaporates and a crispy crust forms.

Step 2. At this time, cut the boiled meat into small cubes.

Step 3. Grind a medium-sized fresh cucumber in the same way.

Step 4. Using a kitchen gram scale, measure the required amount of carrots.

Step 5.When the champignons have cooled slightly, we begin assembling. Place the mushrooms on the bottom of the dish.

Step 6. And coat with a small amount of mayonnaise.

Step 7. Next, lay out the meat.

Step 8. Place the third layer of spicy carrots.

Step 9. And also flavored with dressing.

Step 10. Lastly, distribute the cucumber pieces.

Step 11. Lubricate with mayonnaise and serve or put in the refrigerator for 30-60 minutes for soaking. Bon appetit!

How to prepare a delicious “Mistress” salad with pomegranate?

There are a great many variations in the preparation of the “Mistress” salad, which is not surprising, because previously housewives copied recipes into thick notebooks and often the components and sequence were confused. However, today we present to your attention a recipe for a dish with the addition of a very interesting ingredient - pomegranate seeds, which goes perfectly with beets and nuts.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Beets – 1 pc.
• Carrot – 1 pc.
• Walnuts – 60 gr.
• Cheese – 200 gr.
• Pomegranate – 1 pc.
• Mayonnaise - to taste.

Cooking process:

Step 1. Boil the beets until tender, cool and peel them, grate them on a coarse grater.

Step 2. We also peel and grate the raw carrots.

Step 3. Carefully open the pomegranate and separate the seeds from the peel.

Step 4. Grate the hard cheese on a grater with small holes.

Step 5. Place the walnut kernels in a plastic bag and crush them using a rolling pin or kitchen hammer.

Step 6. Let's start assembling: put chopped beets on the bottom of a flat dish and make a mesh of mayonnaise.

Step 7. Second layer – carrots + dressing.

Step 8. Next, cheese and mayonnaise mesh.

Step 9We visually divide the top layer diagonally and lay out 1 part with pomegranate seeds, and the second with nuts.

Step 10. Decorate to your liking and serve. Bon appetit!

Festive salad “Mistress” with grapes

A bright and festive salad - easy, quick and tasty! And all this relates to an incredibly impressive appetizer dish called "Mistress." This dish will be the highlight of any holiday table and will surely appeal to everyone who has time to try it.

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Chicken fillet – 300 gr.
• Apple – 1 pc.
• Eggs – 2 pcs.
• Hard cheese – 50 gr.
• Walnuts – 2 tbsp.
• Grapes – 100 gr.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Pre-boil the chicken in salted water, cool and cut into small cubes - lay out the first layer and use a cooking ring for accuracy. Lightly pepper the meat and coat with mayonnaise.

Step 2. Next, lay out the chopped walnut kernels.

Step 3. Peel the apple and cut out the seed pod, cut into cubes and place on top of the nuts.

Step 4. Tamp finely chopped boiled and chopped chicken eggs onto the fruit pieces - add salt, pepper and coat with dressing.

Step 5. On eggs - grated cheese + mayonnaise.

Step 6. We complete the composition with halves of grapes and place them cut side down. Refrigerate for 60 minutes and enjoy. Bon appetit!