Salads for the holiday table

Salads for the holiday table are a basic appetizer, served as an aperitif for the main courses in one large salad bowl or serving bowl. Delicious ingredients give holiday salads an unusual taste: smoked or dried meat, seafood and noble fish and cheese. Preparing a holiday salad takes time, so every housewife needs convenient recipes, which are offered in this topic.

Crab salad for the holiday table

Crab salad with corn does not lose its popularity due to the good taste of the tandem of these ingredients, simple preparation, and it is in demand on any holiday table. In this recipe, all ingredients, except crab sticks, are grated and formed in layers.

1. 
   How to prepare a simple and tasty salad for the holiday table? Remove crab sticks from packaging and cut into small cubes.
2. 
   Peel the pre-boiled hard-boiled eggs from their shells and grind the whites and yolks separately on a coarse grater.
3. 
   Grind hard cheese on the same grater.
4. 
   Wash the cucumbers, dry them and peel them using a vegetable peeler to make ribbons for decoration.
5. 
   Then chop the peeled cucumbers on a coarse grater, transfer to a sieve, add a little salt and leave for 20 minutes to allow the juice to drain.
6. 
   To form the salad, take a split ring and place it on a plate. Place the first layer of sliced ​​crab sticks and cover with a mayonnaise mesh.
7. 
   Place grated cheese on top of the sticks and cover with mayonnaise.
8. 
   Place the next layer of grated cucumbers and canned corn into the ring. Lubricate them with a small amount of mayonnaise.
9. 
   Place grated egg whites on top of the corn, sprinkle with a little salt and cover with mayonnaise.
10. 
    Sprinkle the salad evenly with chopped yolks and decorate with rolled cucumber ribbons. Remove the prepared crab salad with corn from the ring and can be served immediately on the holiday table.
11. 
    The salad for the holiday table is not only tasty, but also beautiful in cut. Bon appetit!

Festive Caesar salad

A festive version of the popular Caesar salad is best prepared according to classic recipes. The main ingredients are deliciously cooked chicken, a special dressing sauce, and croutons and cheese remain unchanged. In this recipe, we marinate and bake the chicken. We prepare the sauce with our own hands, similar to homemade mayonnaise.

Cooking time: 1 hour 5 minutes.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Chicken fillet – 350 gr.
• Salad – 100 gr.
• “Cherry” – 200 gr.
• Loaf – 150 gr.
• Hard cheese – 70 gr.
• Honey – 1 tsp.
• Butter – 30 gr.
• Olive oil – 1 tsp.
• Mustard – 1 tsp.
• Ground black pepper – 2 pinches.
• Italian herbs – 2 pinches.
• Capers – 1 tsp.

For refueling:

• Vegetable oil – 150 ml.
• Egg – 1 pc.
• Sugar – 1 tsp.
• Mustard – 2 tsp.
• Salt – 1 tsp.
• Lemon juice – 1 tsp.
• Garlic – 1 clove.

Cooking process:

Step 1. First of all, prepare, according to the proportions of the recipe, all the ingredients for the Caesar. Choose fresh and high-quality products.

Step 2. Wash the chicken fillet, dry it, rub on both sides with a mixture of olive oil with a teaspoon of honey, mustard, salt and pepper. Cover the fillet with cling film and place in the refrigerator to marinate for half an hour.

Step 3. Cut the loaf into small equal cubes.

Step 4. Place them in a baking dish, sprinkle with salt and Italian herbs, pour over olive oil and place in the oven at 180°C for 12 minutes.

Step 5. Place all the dressing ingredients specified in the recipe into a separate mixing bowl; the egg and vegetable oil should not be cold.

Step 6. Using an immersion blender, beat everything into a thick, homogeneous mass.

Step 7: Finely chop the capers. Grind a piece of hard cheese on a fine grater.

Step 8. Over high heat, preferably in a grill pan, fry the marinated fillet for 2-3 minutes on each side until brightly striped.

Step 9. Wrap the fried fillet in foil, adding butter and place in the oven at 160°C for 7 minutes. During this time, the fillet will be baked inside and remain juicy and tender.

Step 10. Cut the baked fillet into slices across the muscle fibers.

Step 11. To assemble the Caesar, grease a large dish with some of the dressing and arrange the green salad leaves.

Step 12. Wash the tomatoes, dry them and cut them into halves.

Step 13Arrange the chopped fillet and tomato evenly on top of the lettuce leaves. Add croutons, capers, slices of hard cheese and the rest of the dressing. Serve the prepared festive Caesar salad immediately to the table on a common platter, or mix a little and arrange in portioned salad bowls. Bon appetit!

Simple and delicious salad with chicken and mushrooms

We prepare a simple and tasty salad with chicken and mushrooms for the holiday table from a small set of ingredients and decorate it beautifully in layers, like upside-downs. For the salad, boil chicken fillet, potatoes and eggs in advance. Fry the champignons. We complement the taste of the salad with Korean carrots.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Chicken fillet – 120 gr.
• Fresh champignons – 5 pcs.
• Hard cheese – 70 gr.
• Korean carrots – 70 gr.
• Onion – 1 pc.
• Egg – 2 pcs.
• Potatoes – 2 pcs.
• Mayonnaise – 2 tbsp.
• Salt - to taste.
• Greenery - for decoration.
• Vegetable oil - for frying.

Cooking process:

Step 1. Line a deep salad bowl with a piece of cling film. Grind the hard cheese on a medium grater and place it in the salad bowl as the first layer.

Step 2. Peel fresh champignons, cut into small cubes and fry in a small amount of heated vegetable oil until the mushroom juice evaporates. Cool the mushrooms a little, place them in a salad bowl on top of the cheese and brush with mayonnaise.

Step 3. Peel the hard-boiled eggs, finely chop or chop on a coarse grater, place on top of the mushrooms and brush with mayonnaise.

Step 4. Place the next layer of Korean carrots, but without mayonnaise.

Step 5. Finely chop the pre-boiled chicken fillet and place on top of the carrots. Lubricate the fillet with mayonnaise.Cover the fillet with boiled potatoes grated on a coarse grater.

Step 6. Place the prepared simple and tasty salad with chicken and mushrooms in the refrigerator for an hour. Then carefully turn it over onto a plate, remove the film, decorate with herbs and serve it for the holiday table. Bon appetit!

Mimosa salad with canned fish

Mimosa salad with canned fish has different versions, and for a festive table and spectacular serving it is prepared in the form of a roll. The salad has some cooking features: chopping all the ingredients on a fine grater, using high-quality mayonnaise with delicious canned fish from saury, salmon, pink salmon, mackerel or sockeye salmon, and decorating the dish with chopped yolk, like a mimosa flower. The alternation of layers is arbitrary. Eggs and carrots are boiled in advance.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Canned mackerel – 1 can.
• Boiled carrots – 2 pcs.
• Onion – 1 pc.
• Green onion – 4 feathers.
• Egg – 4 pcs.
• Hard cheese – 150 gr.
• Mayonnaise – 200 gr.
• Salt - to taste.

Cooking process:

Step 1. Peel the hard-boiled eggs and separate them into whites and yolks. Then chop the whites, hard cheese and carrots boiled in salted water on a fine grater.

Step 2. Cover a bamboo mat measuring approximately 50x60 cm with cling film. Place chopped egg whites on it in an even layer.

Step 3. Place the second layer of grated cheese and cover with mayonnaise.

Step 4. Place the third layer of boiled carrots and cover with mayonnaise.

Step 5. Cut the onion into thin quarter rings and place evenly on top of the carrot layer.

Step 6. Then sprinkle everything with finely chopped green onions.

Step 7Mash the canned fish well with a fork and place in the middle of the roll.

Step 8. Carefully and tightly roll the layers of salad into a roll. Place the salad in the refrigerator for at least 1 hour.

Step 9. Transfer the prepared and cooled Mimosa salad with canned fish to a dish, sprinkle with chopped yolk, decorate with herbs and serve for the holiday table. Bon appetit!

Salad Pomegranate bracelet on the festive table

The Pomegranate Bracelet salad, with its bright appearance, appetizing composition of various ingredients in addition to sweet and sour pomegranate seeds, is a decoration for any holiday table. This recipe asks you to replace the beets with pickled cabbage. Prepare a salad with boiled potatoes, boiled breast, fried onions and nuts.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

• Pomegranate – 1 pc.
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Pickled cabbage – 300 gr.
• Chicken breast – 300 gr.
• Walnuts – 50 gr.
• Mayonnaise - to taste.
• Sugar – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greenery - for decoration.

Cooking process:

Step 1. Wash the potatoes and boil them in their skins until tender. Then cool it.

Step 2. In another saucepan, boil the chicken breast until cooked, adding salt and spices to the broth.

Step 3. Grind the cooled and peeled potatoes on a coarse grater.

Step 4. Finely chop the pickled cabbage, or preferably with beets.

Step 5. For the salad, select a large ripe pomegranate and separate it into grains in any way.

Step 6. Dry the walnuts in a dry frying pan and finely chop them with a knife. Then mix them with chopped pickled cabbage.

Step 7Finely chop the peeled onion and fry until golden brown in hot vegetable oil. Cut the chicken breast into small cubes. Mix these ingredients and sprinkle with salt and black pepper.

Step 8. To assemble the salad, take a serving dish, place a glass in the middle of it and place grated potatoes with chopped chicken and fried onions in an even layer. Cover these ingredients with mayonnaise.

Step 9. Place the next layer around the glass of sliced ​​pickled cabbage with nuts and cover with mayonnaise.

Step 10. Lastly, sprinkle the salad evenly with pomegranate seeds. Place the salad in the refrigerator for at least 1 hour.

Step 11. Decorate the prepared and cooled “Pomegranate Bracelet” salad with herbs and can be served for the holiday table. Bon appetit!

Light and tasty tuna salad

A light and tasty tuna salad that is quickly prepared from a small set of ingredients. Canned tuna in brine or oil does not have a characteristic fishy taste, and salads with it are quite popular and healthy. For a festive table, we will add bright vegetables and herbs to this salad, which will make the dish presentable. Season the salad with olive oil.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Chopped tuna in its own juice – 100 gr.
• Fresh cucumber – 200 gr.
• Tomatoes – 160 gr.
• Fox lettuce – 100 gr.
• Olives - 10 pcs.
• Onion – 1 pc.
• Egg – 1 pc.
• Olive oil – 25 ml.
• Salt - to taste.
• Greenery - for decoration.

Cooking process:

Step 1. Immediately prepare, according to the recipe proportions and the number of servings you need, all the ingredients for the salad. Rinse and dry the vegetables and herbs with a napkin. Boil a hard-boiled egg.Divide the tuna into small pieces or take chopped.

Step 2. Slice the cucumbers into thin slices. It is better to cut the tomatoes and cherry tomatoes in half. Cut the onion into thin half rings. Place lettuce leaves on a serving plate. Arrange sliced ​​cucumber, tomato and onion evenly on top of them.

Step 3. Then place the tuna and olive pieces on top of the vegetables. Drizzle olive oil over the salad and sprinkle with finely chopped herbs.

Step 4. Add prepared light and tasty tuna salad with boiled egg quarters and serve immediately to the festive table. Bon appetit!

Delicious holiday salad with squid

A delicious holiday salad with squid is prepared in different ways, does not require many ingredients and is always complemented with delicacies, such as red fish or caviar. The appetizer is delicious and prepared quickly. In this recipe we prepare squid salad with boiled potatoes, eggs and hard cheese. Season with mayonnaise and complement with red caviar.

Cooking time: 45 minutes.

Cooking time: 35 minutes.

Servings: 8.

Ingredients:

• Squid – 1 kg.
• Boiled potatoes – 3 pcs.
• Hard cheese – 150 gr.
• Boiled egg – 4 pcs.
• Red caviar – 1 jar.
• Mayonnaise - to taste.

Cooking process:

Step 1. Pour boiling water over the squid for 5 minutes. Then peel, rinse and boil for 2 minutes. Cool the boiled squid a little and cut into thin rings.

Step 2. Grind the potatoes with boiled eggs and hard cheese on a medium grater.

Step 3. To form the salad, take a beautiful dish and place the sliced ​​squid on it as the first layer. Spread grated potatoes evenly on top and cover with mayonnaise mesh.

Step 4.Place crushed eggs in a third layer and place red caviar on top of them, leaving a little for decoration. Then sprinkle the salad evenly with grated cheese and use a knife to give the edges of the salad an even shape.

Step 5. For decoration, apply mayonnaise on top of the salad in the form of a large grid and put a little red caviar in each cell and, if desired, add herbs to the dish.

Step 6. Serve the prepared delicious holiday salad with squid immediately to the table. Bon appetit!

Greek salad at home

A festive version of the popular Greek salad can be your original formation on skewers, which turns out beautifully and effectively. We take the ingredients for the salad, as for the classic one, coarsely chop them into equal pieces and string them onto skewers in any order. Drizzle the dressing over the salad before serving.

Cooking time: 25 minutes.

Cooking time: 25 minutes.

Servings: 12 pcs.

Ingredients:

• Cherry tomatoes – 12 pcs.
• Bell pepper – 50 gr.
• Feta/cheese cheese – 50 gr.
• Fresh cucumber – 50 gr.
• Iceberg salad – 20 gr.
• Olives – 12 pcs.

For refueling:

• Olive oil – 1.5 tbsp.
• Fruit vinegar – 1 tsp.
• Sugar – 1 pinch.
• Salt – 1 pinch.
• Balsamic sauce - to taste.

Cooking process:

Step 1. First of all, prepare, according to the recipe, a set of ingredients for the salad. Rinse the vegetables well and dry with a napkin.

Step 2. Cut the cherry tomatoes in half. Cut the cucumbers, cheese and bell peppers into 12 equal pieces. Tear the lettuce leaves into large pieces with your hands so that you can fold them into quarters.

Step 3. Slice these ingredients carefully and in any order onto skewers, starting with the tomato.

Step 4. Fold the iceberg leaves 3-4 times.Place half of the tomato last on the skewer. Arrange the skewers with salad beautifully on a platter.

Step 5. In a separate bowl, mix the indicated ingredients for the dressing well.

Step 6. Before serving the Greek salad, pour dressing over the Greek salad, complement the taste, if you have it, with balsamic sauce. Bon appetit!

Festive salad “Gill wood grouse’s nest”

The festive salad Capercaillie's Nest will be a spectacular, beautiful and delicious dish for you, although it requires time to prepare. In this recipe, the main salad is prepared from boiled chicken, ham and mushrooms. We form “quail eggs” from processed cheese, yolks, herbs and garlic. For the salad, it is important to fry the potato strips correctly and maintain their crispy taste. Season the salad with mayonnaise.

Cooking time: 50 minutes.

Cooking time: 40 minutes.

Servings: 5.

Ingredients:

• Egg – 3 pcs.
• Boiled chicken fillet – 250 gr.
• Ham – 100 gr.
• Marinated champignons – 200 gr.
• Dill – 1 handful.
• Processed cheese – 100 gr.
• Large potatoes – 2 pcs.
• Salad – 1 bunch.
• Mayonnaise – 150 gr.
• Garlic – 2 cloves.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Peel large potatoes, rinse and chop into thin strips using a Korean grater. Fry the potato slices in portions in heated vegetable oil until crispy and golden brown. Then use a paper towel to remove excess oil.

Step 2. Divide the hard-boiled and cooled eggs into whites and yolks. Grind the processed cheese and yolks on a grater, add the garlic cloves with a handful of dill, a little mayonnaise and salt through a garlic press and mix everything well.With wet hands, form large “quail eggs” from this mass and place in the refrigerator.

Step 3. Grind the whites on a coarse grater. Using your hands, separate the boiled chicken fillet into individual fibers and chop a little.

Step 4. Cut the ham into strips. Cut the champignons into halves.

Step 5. Place these crushed ingredients in a salad bowl, add mayonnaise and herbs and mix.

Step 6. Line a large dish with washed lettuce leaves. Place the prepared salad on top of them and make a small depression in the middle with a spoon.

Step 7. Sprinkle the salad evenly with fried potato strips and place the “eggs” in the middle. Serve the prepared holiday salad “Gill Grouse’s Nest” to the table immediately to keep the potatoes crispy. Bon appetit!

Delicious and simple shrimp salad

On a festive table with many meat dishes, simple and light salads are always in demand, and a good option are salads with shrimp in addition to vegetables and fruits in any set. In this recipe we suggest you prepare such a salad with a tandem of shrimp and mango. We will complement the salad with “Iceberg” with fresh cucumber and season it with a mixture of vegetable oil, citrus juice and herbs. Quality shrimp are important for the salad.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Shrimp – 250 gr.
• Mango – 250 gr.
• “Iceberg” – 100 gr.
• Fresh cucumber – 200 gr.
• Parmesan – 50 gr.
• Vegetable oil – 3 tbsp.
• Parsley – 10 gr.
• Lemon juice – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Prepare the ingredients for the salad according to the proportions of the recipe and the number of servings you need. Choose a mango that is soft and has sweet, juicy pulp.

Step 2.Wash the lettuce leaves, shake off excess moisture and tear into small pieces.

Step 3. Peel the mango and cut into small cubes.

Step 4. Cut the fresh cucumber into the same cubes.

Step 5. Defrost the shrimp in advance and under natural conditions, peel, rinse and dry with a napkin.

Step 6. Fry the shrimp over high heat for 1-1.5 minutes in heated vegetable oil. It is not advisable to overcook them so that they do not lose their delicate texture.

Step 7. Finely chop the parsley leaves.

Step 8. For the dressing, in a separate bowl, mix chopped parsley with vegetable oil and lemon juice.

Step 9. Grind a piece of Parmesan cheese on a fine grater. Place the chopped mango, lettuce, cucumber and fried shrimp in a separate bowl.

Step 10. If you don’t plan to serve the salad right away, you can cover it and put it in the refrigerator for several hours without adding dressing.

Step 11. Before serving, sprinkle the prepared delicious and simple shrimp salad with Parmesan, pour over the dressing and mix gently. Bon appetit!