20 salads with chips that will diversify your menu

I don’t know about you, but here, salads with chips are in great demand on the holiday table. For her birthday, my daughter ordered not one, but even two dishes. In this article I will share the recipes that I prepared. The guests not only ate them, they dared them.

Then I began to look for more options for interesting dishes with this component. It turned out that there were not so few snacks. I decided to collect all the recipes I liked in one place for convenience.

For the holidays, every year I prepare one of the options presented below, along with tenderness salad, which is our favorite. When we sit down to create a menu for a birthday or any other holiday, we discuss with the family what they want, there are so many dishes and snacks that there is nowhere to put them. Sometimes the menu only includes salads and cold appetizers.

Crispy, tasty, extraordinary potato products with different flavors. I understand it's harmful. But sometimes it is possible. We don't eat them every day, and birthdays don't happen every day, so you can treat yourself to your favorite recipe during the holidays.

Salad with chips and crab sticks

Be sure to prepare the salad just before serving.

You will need:
200 g crab sticks, 3 boiled eggs, 1 can of canned corn, 100 g mayonnaise, ground pepper and salt to taste, chips for decoration.
Preparation:

Chop the crab sticks and eggs, rinse the corn. Mix everything, add salt, pepper and mayonnaise. Place the salad on a plate and garnish with chips.

Salad "Cockerel"

Another version of the salad with fries is called “Cockerel”; it is prepared with chicken breast, canned corn, and eggs.

1 chicken breast;
200 gr. ready-made French fries;
4 eggs;
150 gr. canned corn;
3-4 tablespoons of mayonnaise;
4-5 lettuce leaves for serving;
boiled carrots and parsley - for decoration.

Cut pre-boiled and completely cooled chicken breast into small cubes. Peel the boiled eggs. To decorate, we need one circle (cut one egg in half crosswise and cut a circle about 0.5 cm thick from one half) and one oval (cut the second egg in half lengthwise and cut a slice 0.5 cm thick from half). Set aside the circle and oval of the egg, and chop the remaining eggs into cubes.

Salad with chips and corn

Classic potato chips without additives are best.

You will need:
1 can of canned corn, 100 g of chips, 2 boiled eggs, 1 cucumber, 1 onion, 3 tbsp.
mayonnaise, salt, pepper and a sprig of herbs for decoration. Preparation:

Chop the eggs, cucumber and onion. Mix everything with corn, salt, pepper and season with mayonnaise. Lightly crumble some of the chips and sprinkle on top, place the rest whole. Garnish the salad with a sprig of herbs.

French salad “Heaps” with French fries - recipe in layers on a plate

French fries (homemade) are perfect for making a rainbow salad. It’s not at all difficult to prepare it yourself by chopping the potatoes into very small strips and frying them for a few minutes in boiling oil until golden brown. Laying them out on paper towels will help remove excess fat from fries.

What you will need:

Potatoes – 2-3 pcs. (prepare in advance, allow time for excess fat to drip off).
Egg – 3 pcs. (you can add 1-2 more pieces if the dish is large)
Fresh tomato – 1-2 pcs. (depending on size)
Servelat sausage – 250-300 gr. (can be replaced with another type or use sausages).
Fresh cucumber – 2-3 pcs. (if you don’t have fresh, replace with salted)
Marinated mushrooms – 250-300 gr. (chop large ones, very small ones can be served whole).
Canned corn - 1 can (can be replaced with peas).
High fat mayonnaise – 1 package

How to cook:

In this recipe, it is recommended to cut all ingredients into thin strips.
Arrange them so that all the bright colors of the food are evenly distributed on the plate (and not in one place).
Pour mayonnaise into the center of the salad (or serve it in a separate gravy boat).
Decorate the salad with a bunch or individual leaves of greenery

Salad with Korean carrots and chips

A culinary ring will help you carefully lay out the layered salad.

You will need:
1 can of canned corn, 200 g of Korean carrots, 2 boiled potatoes, 1 onion, a handful of chips, 100 ml of mayonnaise, salt and pepper.
Preparation:

Chop the potatoes and onions, rinse the corn. Place Korean carrots, corn, and potatoes on a plate. Salt, pepper and add onion. Repeat the sequence again, remembering to grease each layer with mayonnaise. Top the salad with chips and carrots.

Recipe for “Kuchki” salad with Korean carrots and boiled chicken breast

For a gala feast, it is not at all necessary to prepare something “masterpiece” and exotic, trying to amaze the guests. You can make a simple dish, the highlight of which will be the original presentation. An example of this is the salad with boiled chicken breast “Kuchki” (also known as “Polyanka”), in which the ingredients are not mixed, but laid out on a meat layer in segments and served in this form. An interesting combination of products and an unusual presentation will make this dish the most standout on the holiday table.

Ingredients:

chicken fillet - 400 g;
Korean carrots - 150 g;
fresh cucumbers - 300 g;
fresh tomatoes - 300 g;
cheese - 100 g;
greens - a bunch;
mayonnaise - to taste;
salt, pepper - to taste.

How to prepare salad in heaps with Korean carrots and chicken

Boil the breast for about half an hour in water with added salt and optional spices. Cool the finished poultry meat, and then separate it into fibers by hand, or cut it into small pieces.

We wash the tomatoes and cucumbers, wipe them, cut them into small cubes. Grate the cheese into fine shavings. We wash the greens, shake off excess moisture, and then chop them with a knife.

Place the entire portion of chicken in one layer on a large plate. Lightly sprinkle with salt and pepper.

Apply a generous layer of mayonnaise on top—in this case, we don’t skimp on the sauce. By the way, it’s better to make it yourself! Homemade mayonnaise is in no way inferior in taste to store-bought mayonnaise, and it does not contain harmful components that can often be found in store-bought products.

Place 5 piles on a layer of mayonnaise (tomatoes, cucumbers, Korean carrots, cheese, herbs). Choose the order of segments at your discretion, but try to alternate green ingredients with bright ones - this will make the salad the most beautiful, contrasting and appetizing! Serve our colorful salad, without stirring, in the form of piles. This is how the dish will show off on the holiday table.

Mix the ingredients and place on serving plates just before starting the meal. Salad with boiled chicken breast “Kuchki” is ready!

Taking the design of this dish as a basis, you can experiment with ingredients every time. For example, you can add a segment of bell pepper or sweet corn, or, alternatively, completely exclude meat and make the salad vegetable. Bon appetit!

Cheese salad with olives and chips

Black olives are similar to sunflower seeds.

You will need

:
1 can of black olives, 2 processed cheeses, 3 boiled eggs, 100 g of mayonnaise, salt, ground pepper, 100 g of chips.
Preparation:

Grate eggs and cheese on a fine grater and mix. Add salt, pepper and mayonnaise. Place the salad on a plate and garnish with chopped olives. Place chips around the edges.

How to deliciously prepare Rainbow salad with canned saury?

What to prepare:

Canned saury – 1 can (can be replaced with sardines)
Onion – 1-2 pcs. (white or blue)
Carrots – 1-2 pcs. (boiled in advance)
Potatoes – 1-2 pcs. (boil or fry in strips: at your discretion)
Fresh cucumber – 1-2 pcs. (depending on size)
Egg – 3-4 pcs. (quantity depends on salad serving size)
Fresh herbs and green onions - 1 small bunch
Mayonnaise – 1 package (fat)

How to cook:

Canned food needs to be opened and excess oil drained.
Use a fork to crush the canned food a little, but do not grind the meat into “mush.”
Potatoes can be boiled and then grated on a coarse grater, or cut into thin strips and then fried like fries.
Finely chop carrots and cucumbers with a knife
Arrange all ingredients in a ring or strips on a serving platter. Each strip can be additionally flavored with mayonnaise.

Sardine or saury in “Rainbow” can be the main ingredient

Salad with chips and sprats

Place the sprats on a napkin first to remove excess oil.

You will need:
1 can of sprat, 1 onion, 3 boiled potatoes, 3 boiled eggs, 2 cloves of garlic, 100 g of hard cheese, 1 boiled carrot, 100 ml of mayonnaise, salt, ground black pepper, chips for decoration.
Preparation:

Chop the onion, potatoes and eggs. Grate the cheese and carrots. Chop the garlic and mix with mayonnaise.

Place the sprats on the plate first, then the onions and potatoes. Salt, pepper and generously coat with mayonnaise. Sprinkle with eggs, carrots and cheese. Place chips on top.

Smoked chicken salad: 10 delicious recipes

Traffic light - bright salad with spinach

Spinach turns out to be very useful. It contains a lot of vitamins - group B, vitamins A and C, vitamin K, folic acid, iron, magnesium, potassium. It is low in calories and contains a lot of fiber, so it can be used in various dietary dishes. But it is not recommended for people with poor blood clotting, as well as those with kidney stones.

spinach - 100 gr.;
bell pepper - ½ piece;
yellow bell pepper - ½ piece;
cucumbers - 1 pc.;
chicken eggs - 2 pcs.;
garlic - 2 pcs.;
sour cream - 100 gr.;
lemon zest - 1 tsp;
salt - ¼ tsp;
ground black pepper - ¼ tsp.

Preparation

First, cut the peppers into small strips - both red and yellow. About the same amount. I took half of each. Also cut the cucumber into strips.
Wash the spinach leaves and dry with a paper towel. I washed each leaf separately for a long time, but they did not lose their shape. There is no need to boil them; I used them raw. I just put it on a dish.
I had 2 boiled eggs, I grated one, and simply cut the second into pieces, it turned out to be 7 pieces. First I laid the grated white and yolk on the spinach leaves.
Then I added cucumber, red and yellow peppers in a heap, without stirring. And laid out the chopped egg slices.
I made the sauce from sour cream, added a little lemon zest, salt, black pepper, and squeezed 2 cloves of garlic. I also added a little salt and pepper to the salad, and put sour cream dressing on top, just a spoonful per cucumber, peppers, and so on... That's how it turned out.
The salad was being prepared for dinner, I served it without stirring, it just came out too bright, like a traffic light! That's what she called him)). I mixed it later, when I transferred it to everyone’s plate.
The salad turned out to be very tender, the grated egg gave softness to the salad, the garlic added piquancy, and the vegetables crunched a little.

Salad with chicken, tomatoes and chips

To make the chips more appetizing, heat them in the oven for a couple of minutes.

You will need:
200 g boiled chicken fillet, 100 g chips, 2 tomatoes, 50 g croutons, 3 lettuce leaves, 2 green onions, 3 tbsp.
mayonnaise, salt and ground pepper. Preparation:

Chop the meat, tomatoes, onions and lettuce. Mix everything, salt, pepper and season with mayonnaise. Place the salad on a plate, add croutons on top, and place chips on the sides.

Step-by-step photo recipe for Vegetable Garden salad with chips, carrots, sausage, cucumber - piles on a plate

This tasty and juicy salad will become a favorite treat for your guests. The unusual combination of products in it may seem at first glance like a random set. But once you try it, it will immediately become the main dish.

Light, but at the same time satisfying salad. Its bright colors will brighten up any holiday dinner. Preparation is simple and takes about thirty minutes. All vegetables must be washed first. Peking cabbage can be replaced with white cabbage. It’s good if the peppers are of different colors, this will add brightness to the dish.

Ingredients:

White cabbage: 100 g
Carrots: 1 pc.
Tomatoes: 3 pcs.
Cucumber: 2 pcs.
Sweet pepper: 2 pcs.
Boiled smoked sausage or ham: 250 g
Chips with sour cream or herb flavor: 50 g
Greens: bunch
Mayonnaise, sour cream: to taste

Cooking instructions:

Shred the cabbage into thin strips. The easiest way to do this is with a special shredder. If the straws are thin, the salad will be tastier.

Peel the carrots and chop them using a coarse grater.

We clean the pepper from seeds and membranes. Cut into strips. We also cut tomatoes and cucumbers into small strips. If the cucumbers have thick skin, you need to remove it before slicing.

Sausage - thin strips.

Chop the chips into small pieces.

Finely chop the greens.

After cutting, place all the ingredients on a large flat dish in small slides, in any order. Place mayonnaise and sour cream in the middle.

It is necessary to stir the salad only before eating so that the chips do not absorb the juice of the vegetables and become soggy.

Salad with tomatoes and cheese chips

Experiment and use different flavors of chips.

You will need:
200 g of boiled chicken fillet, 100 g of cheese chips, a sprig of cherry tomatoes, 100 g of hard cheese, 1 can of canned corn, 2 onion stalks, ground black pepper, salt, 100 g of mayonnaise.
Preparation:

Cut the chicken into cubes, halve the tomatoes, grate the cheese. Mix everything, add washed corn, salt, pepper and mayonnaise. Place chips on top and sprinkle with chopped onions.

Prepare “Traffic Light” salad with chicken according to the classic recipe

The classic cooking option is particularly popular with modern housewives. Preparing such a dish is as simple and quick as possible, and the result is always excellent. To add additional taste and aroma to the salad, it is recommended to add fresh parsley or dill.

Products:

400 grams of chicken fillet;
200 grams of cheese (preferably not too salty, as such a product will stand out strongly in the recipe);
onion (you can use purple to vary the colors of the salad);
3 sweet peppers, red, green and yellow;
one large apple (it is better to choose sweet and sour);
a little parsley and dill;
sour cream to taste.

Cooking option

Chicken meat must first be boiled until cooked, then cooled. If the meat is cooked in advance, preparing the Traffic Light salad according to the classic recipe will be much faster.

If desired, you can add not only salt, but also your favorite spices to the broth where the meat is cooked, which will give it additional taste and aroma. It is not recommended to cook the fillet for longer than 30 minutes, otherwise it will lose its juiciness and turn out dry and falling apart.

As soon as the meat has cooled, cut it into cubes or tear it into fibers.

Cut the onion into half rings or cubes and mix with the meat.

Peel the apple and cut it into small cubes.

We wash the pepper, remove the seeds and cut into cubes (to make the salad look harmonious, it is recommended to cut all the ingredients equally).

Grate the cheese or cut it into small cubes.

We wash the greens and finely chop them, mix them with the rest of the ingredients, add sour cream and salt. We put the Traffic Light salad in the refrigerator for half an hour so that it soaks in and becomes even juicier, and then serve it on its own or as an addition to any side dish.

Vegetable salad with corn chips

Corn chips are denser and harder, so they last longer in salads.

You will need:
2 tomatoes, 1 bell pepper, 50 g arugula, 100 g corn chips, 2 tbsp.
olive oil, 1 bunch of lettuce, salt, 2 tbsp. taco sauce. Preparation:

Tear the lettuce and arugula with your hands, chop the tomatoes and peppers, break the chips. Mix everything in a wide salad bowl, add salt and oil. Place on a plate and drizzle with sauce.

"Traffic light" with apples

A bright, beautiful salad that whets your appetite. It's hard to refuse this salad.

This salad contains the following products:

Bell pepper – 3 pcs.
Apples – 1 pc.
Chicken fillet – 300 gr.
Hard cheese – 150 gr.
Parsley – 1 bunch
Dill – 1 bunch
Salt to taste
Sour cream – 100 gr.
Mayonnaise – 100 gr.

Preparation:

Boil the chicken fillet in salted water until cooked. Then remove from the broth, let it cool, dry it on a paper towel and cut into cubes. Peel and wash the pepper. Cut off nine rings (three from each) to decorate our salad. The remaining pepper is cut into strips.
Cut the apple and cheese into medium cubes. Wash and dry the greens. Set aside a few branches for later decoration, finely chop the remaining greens.
Beat sour cream with mayonnaise until smooth. Combine all products and mix thoroughly. Add sauce and stir again. Place on a beautiful plate and garnish with prepared peppers and herbs. Let stand for about 15 minutes. The salad is ready to serve.
When choosing an apple, pay attention to its taste; if the apple is sour, the salad will have a sour taste; if it is sweet, it will have a sweetish aftertaste.

Salad with chips, Korean carrots and pickled mushrooms

To prevent the carrots from soaking the chips, squeeze them lightly with your hands.

You will need:
100 g of chips, 200 g of Korean spicy carrots, a can of canned corn, 200 g of pickled mushrooms, 1 onion, 3 sprigs of parsley, salt, ground black pepper, 2 tbsp.
vegetable oil. Preparation:

Place mushrooms on a plate and add chopped onion on top. Mix corn with carrots, add oil, spices and place in the next layer. Place chips and parsley leaves along the edges in two tiers so that the salad looks like a flower head.

Recipe 10: simple and tasty salad with mushrooms on chips

Chips – 1 package;
Champignons – 200 grams;
Onions – 2 onions;
Carrot - one root;
Fresh dill - to taste;
Vegetable oil for frying ingredients (not too much)

Mushrooms should be finely chopped and fried in a small amount of vegetable oil.
Chop the onion too and add to the mushrooms.
Grate the carrots and fry in a separate frying pan.
Mix the filling together with chopped dill and spread among the chips.
Serve garnished with some carrots.

Salad "Sail"

Chips should be oblong and large.

You will need:
2 boiled potatoes, 2 pickled cucumbers, 200 g of boiled chicken, 1 onion, 1 processed cheese, 2 cloves of garlic, 100 ml of mayonnaise, salt and ground pepper to taste.
Preparation:

Cut the potatoes, cucumbers and meat into cubes, chop the onion. Squeeze the garlic through a press and mix with half the mayonnaise. Mix everything, add salt and pepper. Place the salad on a plate. Add finely grated cheese mixed with mayonnaise on top. Stick the chips vertically into the salad so that they look like tall sails.

20 simple chicken salads that will diversify your menu

Step-by-step recipe with photos

Let me make a reservation right away - everything is approximately. My standard is the volume of a can of corn. All other “piles” must correspond in size to it. The output volume of the salad is quite large. I always cook on a large platter. But I never have fewer than 15 guests, so if everything is quickly swept away by those who are late, there is usually not enough.

Cooking:

Open the corn and drain the liquid. Finely chop the greens and mix. Cut the cucumbers into strips.
Cut the tomatoes into “fillets” (scientific konkasa) and also cut into strips. Use the liquid with the seeds in another dish.
Grate the cheese on a coarse grater.
Carrot. You don't need to do anything with carrots. (The Koreans have already done everything with her.)
Well... Take a large, flat dish. Finely chop the meat and place it on the dish in an even layer.
On top of the meat we place all the other products in “heaps”, maintaining color similarity.
For example, a green cucumber opposite greens.
Corn opposite cheese...
Place mayonnaise in the middle. It turns out we have a seven-flowered flower.
In this form we serve it on the table. And already there we mix it effectively in front of guests and put it on plates.
We make a splash and receive well-deserved praise.
Bon appetit!

Salad with chips and ham

This serving option is very convenient to use for a buffet table.

You will need:
250 g of ham, 200 g of Korean carrots, 2 cucumbers, 100 g of hard cheese, 100 g of mayonnaise, a handful of chips, salt and ground pepper.
Preparation:

Cut the ham into cubes, cucumbers into cubes, grate the cheese. First add Korean carrots, then ham, cheese, cucumber and mayonnaise. Build a flower out of chips on top.

Recipe 1: Sunflower salad with classic chips (with photo)

Now the vastness of the “global web” offers many variations of this dish. The only things that remain unchanged are the chips, which symbolize petals, and the olives, which resemble sunflower seeds. We have a classic recipe for Sunflower salad with potato chips!

chicken fillet (smoked) - 300 g;
eggs - 3 pcs.;
champignons - 300 g;
onion - 1 pc.;
vegetable oil - 1-2 tbsp. spoons;
cheese - 100 g;
mayonnaise - to taste;
salt - to taste.

For registration:

chips - 15-20 pcs.;
pitted olives - 1 can;
cherry - 1 pc.;
parsley - 1-2 sprigs.

Cut the chicken meat into small pieces. After peeling the onion, chop it with a knife. Rub the cheese with medium shavings.

After thoroughly washing and drying the champignons, chop them into thin slices.

Boil the eggs in boiling water for about 10 minutes (until hard-boiled), then cool and peel. Three egg whites on a coarse grater, and grind the yolks with a fork into fine crumbs.

Fry the onion until soft with a spoon or two of vegetable oil, and then add the champignons. Stirring occasionally, cook the mushrooms until cooked. A few minutes before removing from heat, sprinkle the contents of the pan with salt.

Now let's start forming the salad. Place the sliced meat in an even layer on a round plate and brush with mayonnaise.

We distribute the champignons on top. At this stage we do without mayonnaise, since the mushrooms are already quite juicy due to the vegetable oil.

Next, add the egg white. This layer can be lightly salted. Cover the whites with a thin layer of mayonnaise.

The next step is to sprinkle the top and sides of our multi-layered piece with cheese shavings. Once again coat the salad with mayonnaise.

The final step is to cover the mayonnaise layer with egg yolk crumbs. With this, the basis of “Sunflower” is ready. Place the salad in the refrigerator for at least half an hour until completely soaked.

Before serving, we decorate our dish in the shape of a flower. We insert chips into the salad in a circle, which will serve as an imitation of petals. Cut the olives into halves and place them on top of the egg crumbs (you can completely hide the yolk or leave the yellow center).

Making a ladybug. To do this, place a couple of parsley leaves on the surface of the salad, and place half a cherry on top. We form the “head” and black dots from olives. We draw “eyes” with mayonnaise.

Classic Sunflower salad with chips is completely ready! Enjoy your meal!

Salad with beef and chips

The beef should be well cooked.

You will need:
100 g of chips, 2 boiled eggs, 200 g of boiled beef, 2 pickles, 3 tbsp.
mayonnaise, herbs, pepper and salt to taste. Preparation:

Cut the beef, cucumbers and protein into cubes. Add salt, pepper and mayonnaise. Place the salad on a plate and sprinkle with grated yolk. Place the chips on top to make a flower. Decorate with sprigs of greenery.

Nutritional and energy value:

Ready meals
kcal 1059.1 kcal	proteins 56.6 g	fat 49.2 g	carbohydrates 98.9 g
Portions
kcal 264.8 kcal	proteins 14.2 g	fat 12.3 g	carbohydrates 24.7 g
100 g dish
kcal 104.9 kcal	proteins 5.6 g	fat 4.9 g	carbohydrates 9.8 g

Salad with pineapple and chips

Use diced pineapples for the salad.

You will need:
1 can of canned pineapple, 100 g of chips, 100 g of hard cheese, 1 onion, 2 pickles, 200 g of boiled chicken fillet, salt, pepper, 100 g of mayonnaise.
Preparation:

Chop the onions, cucumbers and fillets, grate the cheese. Place the meat on a plate, add salt and pepper and brush with mayonnaise. Next come: cucumbers, onions, crushed chips and pineapples. Add mayonnaise and spices between layers. Sprinkle everything with cheese and garnish with pineapple pieces.

How to deliciously prepare Rainbow salad with chicken fillet?

You need to prepare:

Boiled chicken breast – 250-300 gr. (1 PC.)
Fried mushrooms – 150-200 gr. (any type, cut large ones, put small ones whole).
“Russian” cheese – 200-220 gr. (can be replaced with any hard and fatty variety)
Boiled carrots - 150-200 gr. (1 large)
Cucumber – 2 pcs. (not large, fresh)
Tomato – 1 pc. (medium or large)
Canned peas – 1 can
A bunch of greens - any (can be with green onions)
Mayonnaise – 1 sachet (small package, preferably high fat content).

How to cook:

The breast should be boiled and cooled in advance, cut into strips.
The carrots are boiled and, like cheese, grated on a coarse grater
Cucumber and tomato are finely chopped with a knife
All ingredients are laid out on a serving plate one by one.
Top the salad with mayonnaise and garnish with herbs

"Rainbow" with chicken

Sunflower salad

Both children and adults will definitely enjoy the treat!

You will need:
1 can of canned corn, 200 g of sausage, 100 g of processed cheese, 2 boiled potatoes, 3 tomatoes, half a bunch of dill, 100 ml of mayonnaise, salt, pepper, chips for decoration.
Preparation:

Chop potatoes, sausage, tomatoes and herbs. Grate the cheese and mix with mayonnaise. Assemble the salad in layers: sausage, potatoes, tomatoes, corn. Grease each layer with mayonnaise, salt and pepper the potatoes. Place chips around the edges of the plate and add dill. You can add tomato and mayonnaise ladybug on top.

Salad "Traffic Light" - spring

Light, low-calorie, spring salad. The originality of this salad lies in the fact that it really looks like a traffic light.

This salad contains the following products:

Yellow bell pepper – 1 pc.
Tomato – 1 pc.
Cucumber – 1 pc.
Canned corn – 1 can
Dill - several sprigs
Olive oil - to taste

Preparation

Wash all vegetables and dry them. Then cut the cucumber into small cubes and put it in a container and add a little salt, then cut the pepper, also into cubes, lay it out and put a little more corn on top, add salt,
mode tomato cubes and lay out the top layer, add some salt, garnish with dill, pour a little olive oil and our salad is ready.

Salad with chips and squid

Cook the squid for no longer than 3 minutes!

You will need:
300 g of boiled squid, 3 boiled eggs, 2 boiled potatoes, 2 cucumbers, 1 onion, 100 g of hard cheese, 100 g of chips, 4 tbsp.
mayonnaise, salt and pepper. Preparation:

Grate the cheese and yolks. Finely chop the squid, squirrels, potatoes, cucumbers and onions. Mix, salt, pepper and season with mayonnaise. Place the salad in a mound, sprinkle with cheese and yolks. Stick chips in rows over the entire surface.

Menu for New Year 2021: best dish recipes

How to deliciously prepare Rainbow salad with herring and pickles?

What to prepare:

Herring fillet - fresh fish (approximately 300-400 gr.)
Pickled blue onions – 1-2 onions (pickle in advance).
Pickled cucumber – 1-2 pcs. (medium size)
Egg – 3-4 pcs. (boil in advance)
Beets – 200-300 gr. (boiled or pickled)
Potatoes – 2-3 pcs. (fry or boil in advance)
Green onions, dill – 1 small bunch
Mayonnaise – 1 small package

How to cook:

The fish fillet should be chopped into very small cubes. You should choose a cleaned fillet or be very careful to remove all the bone.
You can buy beets in advance (already pickled) or boil them and mix them with crushed garlic.
Place each ingredient one at a time in a neat mound.
Pour mayonnaise into the center of the dish

Serving the salad with rainbow stripes (Rainbow salad)

Salad with seafood and chips

A spectacular and very tasty salad.

You will need:
200 g marinated mussels, 100 g potato chips, 200 g marinated octopus, 2 cucumbers, a sprig of cherry tomatoes, 2 lettuce leaves, 200 g mozzarella, 2 tbsp.
olive oil, 1 tbsp. sesame seeds, 1 tbsp. soy sauce, salt, ground black pepper. Preparation:

Slice the tomatoes, cucumbers and octopus. Mix everything, add mozzarella, mussels, oil, pepper, salt and sesame seeds. Place lettuce leaves on a plate, then seafood with vegetables and cheese. Sprinkle with soy sauce and place chips next to it.

Vegetable salad Traffic light for the winter

Winter salad “Traffic Light” is an easy-to-prepare and surprisingly tasty winter preparation that can be easily prepared at home with your own hands.

For a liter jar:

onions - 1 pc.
sweet bell pepper - 1 pc.
cucumber - 3-4 pcs.
tomato - 2-3 pcs
water - 1 l
sugar - ¼ cup
salt - 2 tbsp.
vinegar 9% – 70 ml
bay leaf - 1 pc.
allspice peas - 5 pcs
even peppercorns - 5 pcs

Preparation

The first step in preparing the “Traffic Light” salad for the winter will be to prepare glass containers, since the chopped vegetables will not be infused, but will be immediately placed in jars.
We wash the dishes in warm water with soda, and then rinse them in running water or in a large amount of water several times. After washing, the jars must be sterilized - choose the method based on your preferences and the amount of dishes needed for preparing the dishes.
It is convenient to sterilize small containers one at a time or several at a time in the microwave - it’s quick and reliable. You can use any method that is familiar and convenient to you - sterilize by steam or in the oven.
Wash the lids that you will use to roll them up, and then boil them in clean boiling water for three minutes. Place them on a towel and let the water drain. If the lids have rubber sealing rings, be sure to remove them before immersing them in boiling water.
Let's prepare the vegetables - we also rinse them in running water, place them in a colander to drain, and then dry them by laying them on a lint-free natural fiber towel in one row, or wipe them dry with napkins.
We clean the pepper from the core and seeds, remove the husks from the onions, and then pour a small amount of cold water over the peeled onions so that the caustic juice comes out. Just before peeling, soak the garlic for a few minutes in cold water in a separate bowl - this will make the process of peeling it easier, the thick skin will come away from the garlic pulp and will not stick to your hands and knife. Let's measure out the amounts of salt, table vinegar and granulated sugar.
Wash allspice and black peppercorns and bay leaves in warm water, and then lay them out to dry on a multi-layer paper napkin, which will easily absorb excess moisture.
Let's cut the vegetables: cucumbers - into circles no thicker than five millimeters, onions - into halves and then into half rings, tomatoes - into quarters, bell peppers - into strips or pieces. There is no need to chop, cut as you would cut it for a salad in the summer. Place five peas of black and allspice peppers, bay leaves, and garlic into sterile jars. Whether you grind it or not is at your discretion. Place two peeled cloves per jar.
Place onion half rings on top of the garlic, then sliced cucumbers. Place quartered tomatoes in a third layer, pressing them slightly onto the cucumbers with a clean spoon.
The final layer will be bell pepper. It should be meaty and juicy - this type of pepper will be the most aromatic and will look most beautiful in a jar. Although, it is worth noting the fact that the order of the layers of vegetables is not important - trust your imagination.
Prepare the marinade - dissolve the measured amount of salt and granulated sugar in a liter of water. Stir well, place the pan with brine over medium heat and bring to a boil.
At the moment the liquid boils, pour the measured amount of vinegar into the pan and remove the marinade from the stove. The amount of brine is enough for three liter jars, if the vegetables are packed tightly enough in them.
Pour the hot marinade over the vegetables in the jars; the brine level should be slightly higher than half the jar, because the vegetables will settle a little during the sterilization process and release their own juice.
We sterilize vegetables placed in jars and filled with marinade. This can be done using a microwave, placing a couple of jars covered on top, or the old proven way - in a deep saucepan with a lid, filling the jars with salad with water up to the shoulders and covering the bottom of the pan with a silicone mat or a towel made of natural fibers in several folds.
The sterilization time will be ten minutes for a liter jar, and about seven minutes for a smaller jar. Sterilized salad is completely ready to eat.
We roll up the hot salad with prepared lids suitable for long-term storage, wrap it in a wadded blanket or woolen blanket, after turning the jars upside down, and leave it in this position overnight. Completely cooled salad is perfectly stored in the pantry for six months, and about a year in the cellar.

Salad with chips, cherry tomatoes and parmesan

Parmesan can be added to mayonnaise or simply sprinkled on salad.

You will need:
100 g lettuce leaves, 80 g Parmesan cheese, 1 red onion, a sprig of cherry tomatoes, 200 g boiled chicken breast, 2 tbsp.
mayonnaise, 1 tbsp. yogurt, salt, ground pepper to taste, a handful of chips. Preparation:

Chop the tomatoes, meat and onions, tear the salad with your hands. Mix mayonnaise with yogurt and add to salad. Salt and pepper, place on a plate. Top with chips and sprinkle with grated Parmesan.

Step-by-step: Traffic light salad in a cheese basket

“Traffic Light” salad is a bright and easy-to-prepare dish that delights with its amazing taste. All the ingredients in the salad are in perfect harmony with each other, giving the dish a unique piquancy. The original presentation of the salad in a cheese basket is also pleasantly surprising.

400 g. Canned red beans
400 g. Canned corn
1 PC. Pickled cucumber
100 g. Green onion
1 bundle Dill
250 g. Hard cheese
1 tbsp. l... Potato starch
100 g. Rusks
to taste Sour cream
to taste Salt
to taste Ground black pepper

Preparation

Prepare the necessary ingredients for the salad.
Cut the cucumber into small pieces and place in a salad bowl along with corn and beans. Add chopped greens.
Salt, pepper and season with sour cream. Place the crackers just before serving.
Three cheese on a coarse grater and mix with starch. Place in a frying pan and straighten.
Place the flatbread in a container and shape it into a basket.
Lay out the salad, sprinkle with crackers and serve. Bon appetit!

Salad with avocado and chips

Chip crumbs get soggy quickly, so add them before serving.

You will need:
1 avocado, 50 g arugula, 3 tomatoes, 100 g feta cheese, 3 tbsp.
olive oil, 1 tsp. lemon juice, 100 g chips, ground black pepper, salt. Preparation:

Cut the tomatoes, cheese and avocado, tear the arugula with your hands. Sprinkle lemon juice on the avocado to prevent it from browning. Mix the ingredients, add oil, salt and pepper. Sprinkle the crumbled chips on top of the salad.

Subtleties of cooking

Every housewife knows that all dishes, even those that do not require special skills, require a special approach. Only if you follow all the subtleties of preparation, you will get a beautiful and tasty dish. “Traffic Light” is no exception; small tips will help improve the salad and achieve the best result:

bell peppers for appetizers should be juicy and meaty. Otherwise, the salad will not have such an appetizing appearance and exquisite taste. Imported pepper varieties have this quality;
salad decoration should consist of those products that are present in its composition. This rule does not apply to fresh greens;
The meat in “Traffic Light” can be replaced with fish. Salmon, salmon, trout and pink salmon are great. Fried steak will have a richer taste, and boiled fillet is suitable for dietary dishes;
to reduce the calorie content of the salad, you can season it with low-fat yogurt;
Having decided to cook “Traffic Light” with tomatoes, you need to remove the liquid part from them. If you don’t do this, the salad will “leak.”

Cooking "Traffic Light" is a real pleasure. After all, it does not require expensive products, complex actions and a lot of time. By experimenting with ingredients, you can create a completely new snack recipe. Inspiration, imagination and good mood are the key to a perfect salad.

Originally posted 2018-03-28 13:10:20.

Nacho Corn Chip Salad

The turkey can be boiled or baked.

You will need:
150 g nacho chips, 200 g Korean carrots, a handful of dark olives, 3 tomatoes, 2 lettuce leaves, 300 g cooked turkey, red pepper flakes, 100 g mayonnaise, half a bunch of parsley, salt.
Preparation:

Chop tomatoes, olives, turkey, lettuce and greens. Mix everything, salt and season with mayonnaise. Top the salad with chips and pepper flakes.

Spicy salad with nacho chips

An original salad for lovers of Mexican cuisine.

You will need:
150 g nacho chips, 1 hot pepper, 1 bell pepper, 3 tomatoes, 200 g olives, can of canned corn, cilantro, 100 g mayonnaise, 3 tbsp.
salsa verde sauce. Preparation:

Cut the hot pepper into slices and the sweet pepper into cubes. Chop olives, tomatoes and cilantro. Mix everything with corn, chips, add mayonnaise and salsa verde. Salad ready!

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Delicious “Chamomile” salad - vegetables on a plate in heaps with croutons and Korean carrots

The advantage of a salad is that it can always be prepared from different ingredients, but vegetables still take the leading place. They can be salted or fresh, boiled or fried. As a dressing, use classic mayonnaise or a mixture of it with soy, tomato sauce, and mustard.

What you will need:

Fresh cucumber – 2 pcs. (medium, not large)
Pickled cucumber – 2 pcs. (medium, not large)
Champignon mushrooms – 300-400 gr. (fried with onions)
Fresh tomato – 1-2 pcs. (depending on size)
Pickled onions – 1-2 pcs. (marinate in advance, cut into half rings and leave in a mixture of oil, vinegar and hot spices).
“Korean” carrots – 200-250 gr. (make it yourself or buy a ready-made one).
Fried potatoes in strips – 2-3 pcs. (peel, finely chop into strips and fry for about 5 minutes in a large amount of boiling oil).
Canned peas – 1 jar (small)
Canned corn – 1 jar (small)
Crackers or kirieshki – 1 package (large or medium size).
Mayonnaise – 1 package (200-300 gr.)
Soy sauce - a few tbsp. (classical)

How to cook:

Since the salad contains small ingredients (peas and corn), it is recommended not to cut the remaining products into strips, but to finely chop them into cubes.
Place each prepared ingredient on a plate in a ring.
Try to alternate fresh vegetables with others (salted, fried).
Place a few tablespoons in the center of the salad. sauce (mix mayonnaise and soy sauce to taste, you can squeeze out a clove of garlic).
Garnish with herbs and serve

You can serve the sauce by placing it in the center of the dish, or you can pour it into a gravy boat