Salad with canned champignons

If you happen to have a jar of canned or pickled champignons lying around at home, prepare a salad to suit your taste by adding Korean carrots, green peas, cheese or even sweet pineapples in syrup. The finished dish is easy to prepare and satiating, which will relieve you of hunger for a long time. Also, salads with mushrooms will fit perfectly into the holiday table for any occasion and will diversify your family’s usual diet.

Salad with pickled champignons and chicken

Chicken salad with boiled eggs, green olives and pickled champignons is a very tasty dish with a unique aroma that comes from finely chopped green onions. And the dressing of sour cream and seasonings gives the dish juiciness and tenderness.

1. 
   How to prepare a delicious salad with canned champignons? Carefully open the jar of mushrooms, drain the liquid, and cut the champignons themselves in half or into quarters.
2. 
   We peel the boiled eggs and randomly crumble them.
3. 
   We separate the chicken by hand into fibers or cut it into cubes
4. 
   Grind a piece of hard cheese using a grater, finely chop the green onions, and cut the pitted olives into rings.
5. 
   In a deep salad bowl, combine all the prepared ingredients.
6. 
   Season the champignons with chicken and vegetables with sour cream and sprinkle with salt and aromatic seasoning - stir.
7. 
   If desired, decorate the salad with a handful of grated cheese and enjoy the delicate taste. Bon appetit!

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Salad with canned champignons and pickled cucumbers

A cold salad with pickled mushrooms and cucumbers will appeal to all lovers of rich flavors and pickles. Thinly sliced ​​onions and aromatic oil will add a special piquancy and slight spiciness to the dish.

Cooking time - 10 min.

Cooking time - 10 min.

Portions – 1.

Ingredients:

• Boiled beets – 1 pc.
• Canned champignons – 100 gr.
• Pickled cucumbers – 50-70 gr.
• Onion – 1/4 pcs.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Remove the thin skin from the beets and cut into cubes.

Step 2. We “separate” the mushrooms from the brine, chop them randomly and add them to the beets.

Step 3. In a similar way, chop onions (it is recommended to use red) and cucumbers.

Step 4. Season the chopped ingredients with oil.

Step 5.Mix well to evenly distribute the dressing and serve. Bon appetit!

Salad with pickled champignons, chicken and pineapples

When all the banal salads have become boring, and year after year the same appetizers appear on the holiday table, we invite you to try a delicate and light salad with chicken fillet, sweet pieces of canned pineapple and mushrooms.

Cooking time – 35 min.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Canned pineapple – 200 gr.
• Canned champignons – 300 gr.
• Chicken fillet – 200 gr.
• Hard cheese – 150 gr.
• Eggs – 3-4 pcs.
• Onion – 100 gr.
• Water – 100 ml.
• Granulated sugar – 1 pinch.
• Vegetable oil – 1-2 tbsp.
• Vinegar 9% –1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Mayonnaise - to taste.

Cooking process:

Step 1. Peel the onion, cut into thin rings or half rings and marinate in a solution of 100 milliliters of water, salt, granulated sugar and a teaspoon of vinegar for 5-10 minutes.

Step 2. Cut the mushrooms into small pieces and wait in a dry frying pan until the moisture has completely evaporated. After about 5 minutes, add a little salt, add vegetable oil and brown.

Step 3. Boil the fillet for 15-20 minutes in salted water, cool and cut into cubes.

Step 4. Place the chicken on the bottom of the salad bowl, sprinkle with ground pepper and season with mayonnaise for juiciness.

Step 5. Place cooled mushrooms on top of the breast.

Step 6. Distribute the fragrant onion half rings on top (after squeezing out the vinegar marinade).

Step 7. Pre-cook chicken eggs, “free” them from the shell, chop them and place them in the next layer, coat them with mayonnaise.

Step 8Cover the egg layer with shavings of grated cheese.

Step 9. We complete the “composition” with pieces of sugar pineapple, cut into small segments of the same size. If desired, decorate with a sprig of parsley or mint and invite guests to the table. Bon appetit!

Salad with pickled champignons and beans

Protein salad with pickled mushrooms and beans is a very simple and quick dish that even a schoolchild can prepare. All you have to do is cut the ingredients, season, mix and enjoy the unique taste!

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 3-4.

Ingredients:

• Canned red beans – 300 gr.
• Canned champignons – 200 gr.
• Eggs (boiled) – 3 pcs.
• Green onions – 1 bunch.
• Salt - to taste.
• Mayonnaise - to taste.

Cooking process:

Step 1. Peel the boiled eggs and chop them.

Step 2. Drain the brine from the jar of champignons and cut the mushrooms into medium-sized pieces.

Step 3. Pour the red beans into a container with high sides and add eggs, mushrooms, finely chopped green onions, a couple of pinches of salt and mayonnaise.

Step 4. Mix the ingredients thoroughly to evenly distribute the dressing and salt.

Step 5. Decorate the salad bowl with lettuce, form a mound of appetizers and begin tasting. Bon appetit!

Delicious salad with canned champignons and corn

We present to your attention a recipe for a tender and airy salad that will make you fall in love with it from the first fork. But, despite its lightness, the finished dish is very satisfying, thanks to its rich mayonnaise dressing; however, after a portion of the snack, you don’t feel any heaviness in your stomach at all.

Cooking time – 35 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Chicken meat (boiled) – 300 gr.
• Canned corn – 150 gr.
• Boiled eggs – 3 pcs.
• Canned champignons – 200 gr.
• Carrots (boiled) – 1-2 pcs.
• Parsley - to taste.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products: cut up the boiled chicken - separate the meat from the bones and cartilage, separate it into fibers with your hands, peel the boiled carrots and eggs.

Step 2. Remove the pickled champignons from the jar and cut into thin slices.

Step 3. Place poultry fibers on the bottom of a flat plate and brush with a small amount of mayonnaise.

Step 4. Place boiled carrots on the meat, grated on a fine-hole grater, add a little salt and make a mayonnaise mesh.

Step 5. Next, mushrooms (reserve a handful for decoration) + dressing.

Step 6. Place eggs, crushed using a grater, on top of the champignons and make a mayonnaise mesh. Do not press the assembled dish to the surface; it should remain light and airy.

Step 7. Decorate the salad with slices of mushrooms, corn kernels and sprigs of curly parsley. If desired, leave it in the refrigerator for 20 minutes and surprise your guests and loved ones. Bon appetit!

Simple salad with canned mushrooms and ham

Just once, having prepared an “elegant” and original salad under the interesting name “Swallow’s Nest”, you will return to this recipe again and again, which is not at all surprising. Indeed, in addition to its spectacular appearance, the snack is distinguished by its excellent taste characteristics and affordable ingredients.

Cooking time – 25 min.

Cooking time - 15 minutes.

Portions – 3-4.

Ingredients:

• Quail eggs (boiled) – 10 pcs.
• Chicken fillet (boiled) – 200 gr.
• Canned champignons – 100 gr.
• Ham – 100 gr.
• Egg white – 3 pcs.
• Potatoes – 2 pcs.
• Dill – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.
• Mayonnaise - to taste.
• Vegetable oil – 1-2 tbsp.

Cooking process:

Step 1. We disassemble the boiled breast into thin fibers.

Step 2. Cut any ham you like into medium-thick strips.

Step 3. Drain the marinade from the champignons and cut them into slices.

Step 4. Grind the chicken whites using a grater with large holes.

Step 5. Peel the potato tubers and grate them on a Korean carrot grater, fry them in portions in hot oil until they are golden brown.

Step 6. In a salad bowl, mix and season mushrooms, chicken, ham and egg whites - be sure to add salt and pepper, and place on a flat plate in the shape of a bird's nest.

Step 7. Cover the formed salad with ruddy potato strips, and place spotted quail eggs in the center of the “nest”. Bon appetit!

Salad with canned champignons and crab sticks

A delicious salad with mushrooms, surimi, green peas and melted cheese will be a wonderful decoration for any holiday table. Thanks to the abundance of ingredients, decorating the salad is very simple, for example, making a Christmas tree out of corn and peas (if it’s the Christmas holidays) or a cross in honor of Easter.

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Eggs (boiled) – 3 pcs.
• Crab sticks – 200 gr.
• Marinated champignons – 150 gr.
• Canned corn – 250 gr.
• Canned peas – 30 gr.
• Mayonnaise – 100 gr.
• Carrots (boiled) – 1 pc.
• Processed/hard cheese – 200 gr.
• Green onions - 3-4 feathers.
• Salt - to taste.

Cooking process:

Step 1. Prepare the food: boil and peel the eggs and carrots, rinse and dry the greens, drain the liquid from the canned food.

Step 2. Cut the surimi into small cubes.

Step 3. Chop the champignons chaotically.

Step 4. Peel the boiled carrots and cut them into small pieces.

Step 5. Grind the eggs in a similar way.

Step 6. Combine all the prepared ingredients in a salad bowl, and add corn there.

Step 7. Cut processed or hard cheese (you can use two types at once) into cubes and transfer to the salad.

Step 8. Finely chop the green onion feathers.

Step 9. Add the greens to the rest of the ingredients, add some salt, season with mayonnaise and mix well.

Step 10. Place the salad on a plate and decorate to your liking with green peas and leftover corn with surimi. Bon appetit!

Korean-style salad with pickled champignons and carrots

Any cold appetizers prepared with the addition of pickles and Korean pickled vegetables are always piquant, a little spicy and incredibly aromatic. We are preparing a meat salad, which is perfect for diversifying the family diet or friendly get-togethers.

Cooking time – 25 min.

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Chicken (boiled) – 400 gr.
• Canned champignons – 400 gr.
• Onion – 1 pc.
• Korean carrots – 300 gr.
• Cucumbers – 3 pcs.
• Vegetable oil – 2 tbsp.
• Mayonnaise - to taste.
• Salt - to taste.

Cooking process:

Step 1. Apply a layer of mayonnaise to the bottom of a large, flat plate.

Step 2. Cut the boiled poultry into small cubes.

Step 3. And place it on top of the sauce.

Step 4.Drain the brine from the jar of mushrooms, cut the champignons into thin slices and fry in vegetable oil for several minutes to get rid of excess liquid. Don't forget to add salt to your taste.

Step 5. We “free” the onions from the husks and cut them into small pieces or half rings.

Step 6. Transfer the onions to the mushrooms, mix and fry for about 5 more minutes.

Step 7. Distribute the browned mushrooms over the chicken pieces.

Step 8. Next, add a layer of carrots.

Step 9. Lightly flavor the Korean component with mayonnaise.

Step 10. Grate fresh cucumbers.

Step 11. Lightly drain the juice and place it on the carrots. Serve the finished salad immediately and enjoy the variety of flavors. Bon appetit!

Salad with champignons, tomatoes and cheese

An exquisite combination of products, lightness and at the same time satiety - all these words can easily be attributed to the incredibly tasty salad called “Parisian”. This cold appetizer is perfect for a full lunch or dinner, because rice with vegetables and cheese will give you a long feeling of fullness.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• White rice (boiled) – 100 gr.
• Canned champignons – 100 gr.
• Cucumbers – 60 gr.
• Hard cheese – 90 gr.
• Mayonnaise – 60 gr.
• Tomatoes – 1 pc.
• Lettuce leaves – 3 pcs.
• Sea salt with herbs – 3 gr.

Cooking process:

Step 1. Place 100 grams of boiled fluffy rice into a large deep salad bowl.

Step 2. Add pieces of pickled mushrooms.

Step 3. Remove the hard skin from the cucumbers, cut into cubes and send along with the champignons.

Step 4. Cut the tomato into large slices and transfer to the already prepared components.

Step 5.Grate a piece of hard cheese directly into the salad bowl.

Step 6. Season the vegetables and mushrooms with mayonnaise and sprinkle with flavored salt and additives.

Step 7. Mix the salad thoroughly. Serve the salad on a bed of lettuce leaves. Bon appetit!

Salad with canned champignons and green peas

We are preparing a “village” salad, which is perfect for kebabs or baked fish, and the food can also be served at the table as an independent snack. And replace canned champignons with your own wild mushroom preparations. Green peas and red onions will add piquancy and richness to the salad.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Potatoes (boiled) – 3 pcs.
• Canned champignons – 100 gr.
• Canned peas – 50-70 gr.
• Red onion – ½ pc.
• Dill – 2 branches.
• French mustard – 1 tsp.
• Olive oil - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Peel the onion, cut into feathers or half rings, finely chop the dill - pour the ingredients into a salad bowl and add a few tablespoons of oil.

Step 2. Also add champignons, mustard and mix thoroughly.

Step 3. Add canned peas and stir again.

Step 4. Cut the hot boiled potatoes into pieces of the desired size, add them to the salad, pepper, salt and stir quickly, since potato cubes cool quickly and are saturated with odors only when hot.

Step 5. Serve the assembled salad immediately or after the potato pieces have completely cooled. Bon appetit!