Birthday salads

Birthday salads are dishes without which not a single festive feast can usually take place. Salads serve as an appetizer and are served before the main hot course. In this article we have collected 12 of the most beautiful, interesting and delicious salads that can be served for a birthday or any other occasion.

Mimosa salad for birthday

Iconic puff salad, which was prepared on major holidays during Soviet times. It got its name from the yellow topping made from boiled yolk, which is very reminiscent of small mimosa inflorescences.

1. 
   How to prepare a simple and tasty salad for a birthday? Wash the potatoes and carrots and boil until tender in their skins. Boil chicken eggs hard in a separate pan.Open the canned fish, place it in a bowl, mash with a fork and drain off any excess juice. Place the first layer of fish on the dish, apply a thin mayonnaise mesh on it.
2. 
   When the boiled eggs have cooled, peel them and separate the whites from the yolks. Grate the egg whites and place them on top of the fish layer. Spread the layer with mayonnaise.
3. 
   Peel the boiled carrots, grate them on a coarse grater and place them in the next layer, apply a mayonnaise mesh on it.
4. 
   Remove the skin from the onion, finely chop it with a knife to get rid of bitterness, pour boiling water over it for 5-10 minutes. Then drain the water and place the onions on the whites. After the onions, add grated potatoes, salt them a little and brush with mayonnaise.
5. 
   Grate the cheese on a fine or medium grater, sprinkle it on the salad, and also coat this layer with mayonnaise.
6. 
   Mash the yolk with a fork and sprinkle it over the salad.
7. 
   A simple and delicious birthday salad is ready! Before serving, let the Mimosa sit in the refrigerator for a while, then garnish with fresh herbs and serve.

Caesar salad at home

Caesar salad has a beautiful name and great taste. It is considered an exquisite dish and is often prepared specifically for special occasions. The main component of the salad is a unique sauce that can easily be prepared at home.

Cooking time: 30

Cooking time: 30 min

Servings – 2

Ingredients:

• Romaine lettuce – 150 gr.
• Chicken fillet – 200 gr.
• Cherry tomatoes – 100 gr.
• Parmesan cheese – 20 gr.
• Croutons - 2 handfuls.
• Olive oil – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Dry white wine - to taste.

For the sauce:

• Mayonnaise – 150 ml.
• Natural yogurt – 150 ml.
• Capers – 20 gr.
• Dijon mustard – 20 ml.
• Anchovies – 100 gr.

Cooking process:

Step 1. Wash the chicken fillet, pat dry with paper towels and cut into small pieces. Fry the meat in olive oil, add salt and season it. Finally, pour in a little white wine and continue to fry until the liquid has evaporated.

Step 2: Prepare the sauce. Place mayonnaise, yogurt, capers, mustard and anchovies in a blender bowl. Grind the ingredients until smooth. The resulting sauce can be stored in the refrigerator for about a week.

Step 3. Wash the lettuce leaves, tear them with your hands and place them in a bowl. Add dressing and chicken, stir to combine.

Step 4. Cut the tomatoes in half, grate the cheese on a fine grater. Add croutons, tomatoes and cheese to salad bowl.

Step 5. Caesar can be served immediately after preparation.

Classic Greek salad for birthday

Greek salad is one of the easiest salads to prepare. All ingredients are coarsely chopped, seasoned with olive oil and served. And yet, he has a lot of fans. And the main highlight of the salad is the pickled sheep or goat cheese.

Cooking time: 50

Cooking time: 20 min

Servings – 4-6

Ingredients:

• Fresh cucumbers – 2 pcs.
• Sweet bell pepper – 1 pc.
• Red onion – 0.5 pcs.
• Pitted olives – 100 gr.
• Cheese cheese – 225 gr.
• Sea salt – 1 tsp.
• Garlic – 2 teeth.
• Yellow bell pepper – 1 pc.
• Cherry tomatoes – 250 gr.
• Ground black pepper – 0.5 tsp.
• Dried oregano – 1 tsp.
• Mustard – 0.5 tsp.
• Red wine vinegar – 60 ml.
• Olive or sunflower oil – 125 ml.

Cooking process:

Step 1. Wash the vegetables. Cut the cucumbers into slices. Wash the bell pepper, cut in half, remove seeds and membranes and cut into cubes.

Step 2.Cut the red onion into thin half rings. Cut cherry tomatoes in half. Mix vegetables in a large bowl.

Step 3: Make salad dressing. Chop the garlic with a knife or pass through a press. Combine chopped garlic, dried oregano, mustard, wine vinegar, salt and ground pepper in a bowl. Then add olive oil to the dressing in a thin stream and mix well.

Step 4. Pour the dressing over the chopped vegetables and toss to combine.

Step 5. Cut the cheese into cubes, remove the pits from the olives and cut them into rings. Add cheese and olives to the salad, give it time for the vegetables to soak in the spices and then serve.

Salad with crab sticks and corn

Salad with crab sticks can be called a popular and affordable salad. It has a rather pleasant, not too rich taste, and despite its lightness, you can eat well with it.

Cooking time: 25

Cooking time: 15 min

Servings – 5-6

Ingredients:

• Crab sticks – 240 gr.
• Mayonnaise - for dressing.
• Canned corn – 340 gr.
• Salt - to taste.
• Chicken eggs – 3 pcs.
• Onion – 150 gr.

Cooking process:

Step 1. Peel the onion and finely chop with a knife.

Step 2. Pour boiling water over the chopped onion and leave for 10 minutes. Then rinse it with cold water and place in a colander, wait until the liquid has completely drained.

Step 3. Peel the crab sticks from the shell and cut into small cubes.

Step 4. Hard-boil chicken eggs, cool, peel and grate on a coarse grater.

Step 5. In a bowl, combine crab sticks, canned corn, eggs and onions. Add salt to taste and mix the ingredients.

Step 6. Season the salad with mayonnaise and mix.

Step 7The salad can be served on a common platter or using a cooking ring to form individual portions.

Festive salad with chicken and pineapple

Chicken and pineapples together produce a very tasty and juicy result, whether in a salad or baked dish. To prepare the salad, you can take boiled or smoked chicken fillet.

Cooking time: 45

Cooking time: 25 min

Servings – 5

Ingredients:

• Chicken eggs – 4 pcs.
• Cheese – 200 gr.
• Mayonnaise - for dressing.
• Chicken fillet – 1 pc.
• Salt - to taste.
• Canned pineapples – 500 gr.
• Walnuts – 0.5 tbsp.

Cooking process:

Step 1. Wash a medium-sized chicken breast, boil in salted water, leave in the broth until completely cool, then cut into small cubes.

Step 2. Grate the cheese using a coarse or medium grater.

Step 3. Chop the walnut kernels with a knife. Drain the juice from canned pineapples and cut them into small cubes.

Step 4. Boil chicken eggs for 8-10 minutes from the moment the water boils, cool them in cold water, peel them and cut into cubes. Season the salad with mayonnaise and mix it.

Step 5. Assemble the salad on a flat plate. Place a cooking ring on it, put the salad in it, compact it, spread mayonnaise on top and sprinkle with chopped walnuts.

Step 6. Carefully remove the cooking ring and the salad is ready to serve.

Delicious salad with canned tuna

Tuna salad is a very satisfying and nutritious dish, especially if you include eggs, avocado or beans in its composition, and season it with mayonnaise. In addition, such an appetizer can also be served in an interesting way, which will give an elegant look to your holiday table.

Cooking time: 45

Cooking time: 45 min

Servings – 6-8

Ingredients:

• Potatoes – 250 gr.
• Green beans – 500 gr.
• Sweet red pepper – 1 pc.
• Tomatoes – 2 pcs.
• Eggs – 2 pcs.
• Canned tuna – 2 cans.
• Salad mix – 200 gr.
• Olives – 100 gr.

For refueling:

• Garlic – 1 tooth.
• White wine vinegar – 2 tbsp.
• Olive oil – 100 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the potatoes and boil them in their skins in salted water. Then peel and cut into slices.

Step 2. Wash the beans, cut off the ends and boil in salted water for 5-8 minutes. Then drain it in a colander and rinse it with cold water so that it does not lose its bright color.

Step 3. Wash the bell peppers and place them in the oven, preheated to 200 degrees. Bake the peppers until golden brown, then place them in a plastic bag and leave for 10 minutes. Next, remove seeds from the pepper and cut into strips. Wash the tomatoes and cut into slices.

Step 4. Hard-boil the eggs, peel and cut into quarters. Drain the juice from canned tuna and dry the fish on paper towels.

Step 5. Prepare the dressing. Mix wine vinegar, olive oil, chopped garlic, salt and ground pepper.

Step 6. Place salad mix, chopped vegetables, eggs, olives and tuna in a salad bowl, pour dressing over the salad, mix gently and serve.

Simple and delicious salad “Pomegranate Bracelet”

An elegant and beautiful salad to decorate the holiday table. It has an unusual appearance and original taste. It combines different products and produces an interesting taste that reveals itself more and more with each spoon.

Cooking time: 60

Cooking time: 30 min

Servings – 6-8

Ingredients:

• Chicken fillet – 300 gr.
• Onion – 150 gr.
• Potatoes – 300 gr.
• Vegetable oil - for frying.
• Beets – 300 gr.
• Walnuts – 50 gr.
• Pomegranate – 1 pc.
• Salt - to taste.
• Mayonnaise - to taste.

Cooking process:

Step 1. Boil the chicken fillet in salted water until tender, cool the meat in the broth.

Step 2. Wash the potatoes and boil them in their skins.

Step 3. Wash the beets and cook them in a separate pan in their uniforms.

Step 4. Peel the onions and finely chop.

Step 5. Cut the cooled chicken fillet into cubes.

Step 6. Fry the onion in vegetable oil until golden brown.

Step 7. Next, add chicken meat to the onion, add salt to taste and fry.

Step 8. Peel the beets and grate them on a coarse grater.

Step 9. Grind the walnuts in a blender.

Step 10. Mix chopped nuts and beets and add salt to taste.

Step 11. When the potatoes have cooled, peel and grate on a fine grater.

Step 12. Remove the seeds from the pomegranate.

Step 13. Place a glass in the center of a flat dish, place potatoes around it, coat the layer with mayonnaise.

Step 14. Place a layer of chicken and onions on the potatoes, coat it with mayonnaise.

Step 15. Next, make a layer of beets and nuts, brush it with mayonnaise.

Step 16. Place pomegranate seeds on top and carefully remove the glass.

Step 17. Serve the “pomegranate bracelet” salad chilled.

How to prepare the Wood Grouse Nest salad for a birthday?

A simple set of products, but what an interesting appearance. In addition, the vast majority of people like this combination of ingredients. The name of the salad speaks for itself.

Cooking time: 80

Cooking time: 50 min

Servings – 5-6

Ingredients:

• Chicken fillet – 500 gr.
• Chicken eggs – 5 pcs.
• Potatoes – 500 gr.
• Onion – 100 gr.
• Cucumbers – 250 gr.
• Greens - to taste.
• Salt - to taste.
• Mayonnaise - for dressing.
• Vegetable oil - for frying.
• Quail eggs – 3-4 pcs.

Cooking process:

Step 1. Boil the chicken fillet in salted water until tender, then cool.

Step 2. When the meat has cooled, cut it into small cubes.

Step 3. Peel the onions and chop finely.

Step 4. Place the onion in a bowl, pour boiling water over it and leave for 10 minutes. After this, drain the water and rinse the onions.

Step 5. Wash the potatoes well, peel them, grate them on a Korean carrot grater or cut them into thin strips.

Step 6. Fry the potatoes in vegetable oil in small portions, then they will turn out crispy and crumbly.

Step 7. Wash the cucumbers and cut into bars.

Step 8. Hard-boil chicken eggs, separate the whites from the yolks. Grate the whites on a fine grater.

Step 9. Wash the greens and chop finely with a knife.

Step 10: Set aside some of the fried potatoes for decoration. In a bowl, mix potatoes, cucumbers, chicken fillet, egg whites and onions, add salt to taste.

Step 11. Season the salad with mayonnaise.

Step 12. For a beautiful presentation, place the salad in a bowl, fill the middle with chopped herbs, and place fried potatoes around the edges.

Step 13. Place boiled quail eggs in the center of the greens.

A simple and tasty recipe for “Mushroom Glade” salad

A very beautiful and incredibly tasty “Mushroom Glade” salad for a birthday feast. It even looks somewhat like a cake; dense, small mushrooms are best suited for decorating it.

Cooking time: 80

Cooking time: 60 min

Servings – 8

Ingredients:

• Chicken fillet – 1 pc.
• Potatoes – 2 pcs.
• Greens - to taste.
• Carrot – 1 pc.
• Chicken eggs – 3 pcs.
• Whole canned champignons – 1 jar.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare all the necessary ingredients for the salad. Boil the chicken breast in salted water until tender; if desired, you can also add bay leaf and peppercorns. Boil eggs, potatoes and carrots separately.

Step 2. To assemble the salad, take a deep round or square bowl and cover it with cling film.

Step 3. First, place the whole canned champignons, caps down.

Step 4. Wash the greens and finely chop them with a knife, add them on top of the mushrooms.

Step 5. Make a thin mesh of mayonnaise on the greens.

Step 6. Grate the boiled carrots and place in the next layer, lightly salt and grease with mayonnaise.

Step 7. Cut the boiled chicken meat into cubes, place on top of the carrot layer, and also coat with mayonnaise.

Step 8. Then make a layer of grated boiled egg, apply a mayonnaise mesh on top.

Step 9. Next, grate the potatoes and place them on top of the egg layer, salt to taste, and apply mayonnaise on top.

Step 10. When the salad is assembled, place it in the refrigerator to soak. Before serving, carefully invert the bowl and remove the cling film. The Mushroom Glade salad is ready.

Incredibly beautiful Sunflower salad with chips

Sunflower salad is beautiful and tasty. This dish will greatly diversify the holiday menu and attract everyone's attention. To decorate it, take canned corn, olives and oval potato chips.

Cooking time: 65

Cooking time: 45 min

Servings – 6-8

Ingredients:

• Chicken fillet – 300 gr.
• Canned corn – 400 gr.
• Chicken eggs – 3 pcs.
• Marinated champignons – 200 gr.
• Carrots – 200 gr.
• Onions - to taste.
• Olives - to taste.
• Chips - for decoration.
• Salt - to taste.
• Mayonnaise - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Wash the carrots, cook them, then peel them.

Step 2. Cut the chicken fillet into small cubes.

Step 3. Fry the chicken meat in vegetable oil until cooked, add salt to taste.

Step 4. Grate the boiled carrots.

Step 5. Hard-boil chicken eggs, peel them and grate them on a fine grater.

Step 6. Cut the canned champignons into small pieces.

Step 7. Cut the onions into half rings, pour boiling water over them for 10 minutes, then rinse with cold water. This will get rid of bitterness.

Step 8. To assemble the salad, take a flat plate. Place the first layer of fried chicken meat, coat it with a small amount of mayonnaise.

Step 9. Next, place a carrot layer on the fillet and apply mayonnaise on it.

Step 10. Then add chopped champignons in an even layer. Lubricate the layer with mayonnaise.

Step 11. Place the onion on the mushroom layer.

Step 12. Place the next layer of grated eggs and grease them with mayonnaise.

Step 13. Top the salad with canned corn.

Step 14. Arrange the chips in a circle. Cut the olives in half and arrange them over the salad; they will resemble sunflower seeds. Chill the salad in the refrigerator before serving.

Salad with shrimp and avocado for the holiday table

A light and delicious salad that is also easy to prepare. The main thing is to choose the right shrimp and ripe avocado. Previously, shrimp were considered a delicacy and very rarely appeared on tables, but now they can be found in every store.

Cooking time: 15

Cooking time: 15 min

Servings – 2-3

Ingredients:

• Shrimp – 150 gr.
• Avocado – 1 pc.
• Chicken eggs – 2 pcs.
• Olive oil – 2 tbsp.
• Garlic – 1 tooth.
• Ground black pepper - to taste.
• Sour cream – 100 ml.
• Soy sauce – 1 tsp.
• Greens – 1 bunch.

Cooking process:

Step 1. Cut the avocado in half, remove the pit and cut off the skin. Cut the avocado pulp into cubes.

Step 2. Hard-boil the eggs, cool, remove the shells and cut them into cubes.

Step 3. Wash and chop the greens with a knife, add them to the bowl. You can use spinach, arugula or lettuce.

Step 4. Peel the shrimp and fry for 1-2 minutes in vegetable oil.

Step 5. Mix sour cream with soy sauce and ground pepper.

Step 6. Add the resulting sauce to the salad, stir and the delicious appetizer is ready.

Salad with squid, egg and cucumber

The salad with squid, egg and cucumber is filling but juicy. If you love tasty and well-balanced dishes, then you should definitely try this wonderful appetizer. On holidays and weekdays, such a salad will come in handy.

Cooking time: 25

Cooking time: 25 min

Servings – 4-6

Ingredients:

• Squid – 500 gr.
• Ground black pepper - to taste.
• Cucumbers – 200 gr.
• Salt - to taste.
• Canned peas – 340 gr.
• Chicken eggs – 3 pcs.
• Crab meat – 200 gr.
• Greens - to taste.
• Mayonnaise - to taste.

Cooking process:

Step 1. Clean the squid carcasses, place them in boiling water and cook for 2-3 minutes.

Step 2. Then cool the squid and cut into thin strips.

Step 3. Wash the cucumbers and cut into thin bars.

Step 4. Cut the crab meat into small cubes.

Step 5. Wash the greens, dry them and finely chop them with a knife.

Step 6. Boil chicken eggs for 10 minutes from boiling, then cover with cold water, cool, peel and grate on a fine grater.

Step 7. Mix all the chopped ingredients in a salad bowl, also add canned peas, salt and season to taste.

Step 8Add mayonnaise to the salad and stir.

Step 9. Serve the salad in a common dish or in portions.