Puff salads for the New Year 2020: recipes with photos are the most delicious

Simple chicken salad

Let's start with the basics. A chicken puff salad recipe is the simplest appetizer option for the daily table. It couldn't be easier to prepare, especially for those who don't like spending a long time in the kitchen. First, boil 400 grams of chicken (fillet or thighs), and when the finished meat has cooled, cut into small cubes. Fry two finely chopped onions in three tbsp. spoons of vegetable oil until transparent and add to them one large carrot, grated on a coarse grater.

Sauté vegetables until soft and lightly browned. Cut three pickled cucumbers into small strips and squeeze lightly with your hands to remove excess moisture. Place half a portion of chicken on the bottom of the salad bowl, top with a vegetable mixture of onions and carrots, on top of which draw a mayonnaise net. Next, place a layer of cucumbers and a little more mayonnaise. The top layer is the remaining chicken fillet, which we decorate at our discretion. There you have it - the simplest layered chicken salad recipe.

Layered chicken salad, a simple and satisfying recipe for the whole family

Do you think that beautiful dishes are necessarily difficult to prepare? This is not true - such a layered salad with orange and chicken amazes with its appetizing appearance, and it is very simple to make.

Ingredients

• Large orange – 1 pc.;
• Chicken meat – 300 g;
• Potatoes – 2 pcs.;
• Chicken eggs – 4 pcs.;
• Salt - to taste;
• Mayonnaise - half a jar;
• Black pepper - to taste.

How to make a delicious chicken salad at home with your own hands

1. For this recipe, you can use any part of a chicken carcass - both breast fillet and meat from legs. Therefore, choose what is at hand. Rinse the chicken under running water, remove any skin from the bird, and place the whole piece of meat in boiling water.
2. Cook the meat until cooked, adding a little black peppercorns and bay leaves to the pan so that the product has a richer aroma. Remove the cooked chicken meat from the pan and cool.
3. Cut into medium cubes. In general, in this option it is better not to chop it into smaller pieces - large parts of individual components look better and taste more clearly. But here it’s all up to you.
4. While the chicken cools completely, we will cook the potatoes and eggs. To do this, put the washed root vegetables straight in the peel into one pan, and chicken eggs, which need to be cooked hard-boiled, into another.
5. Remove the cooked potatoes from the pan and cool. Peel and chop with a knife. You can grate it if you don’t want to bother with slicing.
6. We also take the eggs out of the boiling water and cool them, and then peel them. For the salad we use only whites, which we chop coarsely with a knife.
7. Peel the orange, cut it into two halves, then into quarters. We take out all the bones. Using a sharp knife, cut the fruit into thin slices.
8. Place the potatoes in the bottom of a bowl or salad bowl. Salt and pepper it, and then coat it with mayonnaise. It is better to choose a sauce with the most neutral taste and aroma, but not too fatty.
9. Place the egg whites on top of the potatoes, which we also pepper a little and coat with mayonnaise.
10. Place chicken meat on top. And if desired, the layers can be swapped and lay out the orange first.
11. According to our recipe, we will place the orange on the top layer. Let the salad sit in the refrigerator for half an hour.

We treat our family and catch admiring and surprised glances when they try the secret ingredient of this snack!

With chicken liver and cheese

Another recipe for layered salad: a delicious combination of products and beautiful presentation will honor any celebration. To prepare you need to prepare:

• Three hundred grams of chicken liver and fresh champignons.
• 180 grams of hard cheese.
• Boiled eggs and potatoes (three each).
• Two onions.
• One carrot.
• 120 grams of mayonnaise.

Chop one onion into thin strips and fry for 3 tbsp. spoons of vegetable oil, add mushrooms cut into small slices and continue to simmer until tender (about 10 minutes). In a second frying pan, in two tablespoons of oil, fry the second onion, chopped in the same way, and in the process add chicken liver, cut into small pieces. Fry for no more than five minutes, stirring, and then remove from heat. It is important not to overcook the liver, otherwise it will become dry.

Step-by-step preparation

Grate eggs, cheese, potatoes and carrots on a coarse grater into separate plates. To form the salad, you should use a special split mold, and if you don’t have one, you can easily replace it with a plastic bottle (2 liters), the bottom and upper narrow part of which has been cut off.

Place a mold in the middle of a flat dish and lay a layer of salad in this order: potatoes, mayonnaise mesh, mushrooms, mayonnaise again, liver and a little more mayonnaise. Next comes carrots, mayonnaise again, grated cheese, on top of which another small mesh of mayonnaise sauce is placed, and on top of all this splendor - grated eggs. This salad needs very little time to soak: no more than half an hour - and you can serve it, decorating it at your discretion.

“Mushrooms under a fur coat”: recipe with photos

This delicious layered salad differs from all previous ones in the complete absence of mayonnaise: in principle, there is no sauce as such, as well as meat, so vegetarians can take note of this recipe. The list of necessary products is quite simple:

• 250 grams of fresh champignons and good quality processed cheese.
• 350 grams of potatoes.
• 150 grams of hard cheese.
• A large bunch of dill.
• Four boiled eggs.
• 1-2 cloves of garlic.

How to cook?

Cut the mushrooms into thin slices and fry in two tablespoons of oil until cooked. Drain on paper towel to remove excess grease and cool. Grate boiled potatoes on a coarse grater, and hard cheese on a fine grater. Cut the processed cheese into cubes and mix with finely chopped herbs, to which add chopped garlic and grated eggs. Mix the mixture thoroughly with a blender, turning it into a kind of pate.

Using a mold for puff salads, we form the dish in the following sequence: potatoes, fried mushrooms, cheese mixture with herbs, hard cheese. Let the salad stand in a cool place for about an hour and then, garnish with fresh cucumber slices, serve.

Salad with shrimp and crab sticks

The simplest recipe for puff salad looks great on a holiday table due to its design, and its taste is unique thanks to the presence of apple, which sets off the usual combination of crab sticks and boiled eggs. Step-by-step preparation:

1. Boil six eggs and separate into whites and yolks. Separately, grate using a fine-hole grater. Place the whites in portioned salad bowls or glasses and brush with a small portion of mayonnaise.
2. Grind two hundred grams of crab sticks on a coarse grater and place in the next layer, which is also covered with mayonnaise.
3. Grind two green apples like the previous ingredient and place in layer No. 3.
4. Cover the salad with two tablespoons of mayonnaise and sprinkle with 180 grams of grated hard cheese.
5. Another layer of mayonnaise, which we sprinkle with egg yolks.

Half an hour in the refrigerator and the salad is ready to serve. Decorate with boiled shrimp, laying them out in the shape of a flower, with a piece of crab stick in: salad with nuts and prunes

Recipe (with photo) for a very tasty layered salad, which differs from primitive dishes based on pork or crab sticks in that it contains a lot of useful vitamins, thanks to the following ingredients:

• 200 grams of prunes, pre-steamed in boiling water for five minutes.
• Six boiled eggs.
• 400 grams of fresh strong cucumbers.
• 170 grams of boiled chicken fillet.
• 65 grams of walnuts, crushed to crumbs.
• 200 grams of mayonnaise and some fresh herbs for decoration.

Cut all the ingredients into small strips and place them in a salad bowl in layers in the following sequence: cucumbers, mayonnaise, chicken fillet and a little mayonnaise again, then prunes and a thin mayonnaise mesh on top of it. Then chopped egg whites, mayonnaise again, walnuts, and cover everything with a thin layer of mayonnaise. Sprinkle the finished salad with chopped egg yolks on top. Let the salad soak for two to three hours in a cool place.

Salad "Aristocrat"

Today we invite you to consider a recipe for a delicious puff salad. It can be served in an individual flowerpot or presented in a common dish.

Ingredients:

• boiled potatoes - 300 g;
• sardine in oil - 150 g;
• crab sticks - 150 g;
• cheese - 160 g;
• green onions - 20 g;
• boiled eggs - 4 pcs.;
• table salt, ground pepper to taste.

Preparation:

• Grate the potatoes on a coarse grater. Place in a springform ring, carefully spreading the layer. Make a mesh of mayonnaise on top.

• Remove the canned sardine from the can and gently mash with a fork. Lay out the second layer. Soak again in sauce.

• Finely chop the green onion feathers. Lay out in a third layer. Make a grid of mayonnaise.

• Chop the whites of boiled eggs coarsely and place in 4 layers. Soak with sauce.

• Grate crab sticks on a coarse grater. Add another layer of lettuce. Mayonnaise again.

• Next, grate the cheese into thin strips. Distribute evenly. Make a mesh out of mayonnaise.

• The final layer will be crushed yolks. Gently sprinkle them over the salad.

note!

Additionally, for cooking you need to prepare a springform pan with a diameter of 18 cm.

Leave the finished salad for 4-5 hours to soak. Remove the pan and sprinkle chopped fresh dill on top. The salad, made in haste, is ready to be served for the New Year 2021.

Salad “Love” from Madame de Montespan

This recipe for layered salad has been known since the time of the great favorite of the Sun King, who treated him to it, trying to revive his fading love fervor. The salad is prepared according to this scheme:

1. One sweet red onion is chopped into thin half rings, doused with boiling water and placed on the bottom of the salad bowl. A teaspoon of mayonnaise is spread on top of it.
2. Cut two apples into strips (just don’t grate them!) and place them in a second layer, also grease them with mayonnaise.
3. Cut four boiled eggs into cubes and place on top of the apples. Draw a mayonnaise mesh on top.
4. The next layer is raw carrots, grated. We also spread a spoonful of mayonnaise on it, and sprinkle the top of the salad with grated hard cheese (150 grams).

Let the salad sit for half an hour and then serve in combination with seafood, as the resourceful Françoise did.

Salad with cod liver in glasses

Recently, salads have increasingly begun to be served in portions: in glasses, tartlets or bowls, in which previously exclusively sweet desserts were served. This recipe for layered salad is exactly for serving this way, because thanks to the main ingredient it is quite filling, so you won’t eat much.

Required ingredients:

- 1 can of canned cod liver. Mash the liver into pieces with a fork.

— Three eggs, boiled until hard and cut into small pieces.

- 70 grams of hard cheese, grated on a coarse grater.

— One medium-sized boiled carrot, cut into small cubes.

— Two tablespoons of sour cream and mayonnaise, mix and add a pinch of black pepper.

The salad is laid out in a portioned bowl in layers in the following order: cod liver, then carrots, a little mayonnaise sauce, then cheese, mayonnaise again and sliced ​​eggs on top. Some people separate the whites and yolks, laying out a layer of whites at once, and the yolks through a layer of sauce; this is not important and, rather, a matter of taste. Decorate the top with a sprig of dill or olive, following the recipe. In the photo, the layered salad looks quite convincing - you immediately want to cook it to be convinced of its irresistible taste.

Delicious quick vegetable salad made from cabbage and sausage

A fresh and very juicy salad that can be prepared in winter. This is a wonderful dose of vitamins and taste.

How much time - 25 minutes.

What is the calorie content - 163 calories.

How to cook:

1. Remove the first couple of leaves from the cabbage, wash it and finely chop it, as thin as possible;
2. Salt it and mash it a little with your hands so that it releases the juice and becomes softer;
3. Peeled and washed onions should be cut into half rings;
4. Eggs that have been hard-boiled and peeled need to be cut into cubes, maybe not too finely;
5. Remove the sausage from the packaging and cut into small pieces;
6. Finely chop the greens;
7. Mix all ingredients together with mayonnaise and cool before serving.

Tip: A little sweet paprika on top will help you decorate the salad and add a new touch to it.

Layered Mimosa salad for raw foodists

Simple recipes for puff salads are not suitable for adherents of a “raw” diet, since most often they use heat-treated products. But the desire to experiment in the kitchen never stopped those who wanted to diversify their table - that’s how Mimosa was created. According to reviews from tasters who tried different dishes, a strong similarity in taste was noted, despite the fact that many products were replaced in the raw version.

Why not try cooking? We follow the preparation technology step by step:

1. Grind one peeled avocado with a pinch of salt and black pepper in a blender, add 0.5 tbsp. spoons of lemon juice. Some people add a clove of garlic for flavor. This is guacamole, sauce instead of mayonnaise.
2. One and a half tbsp. Grind tablespoons of walnuts with a coffee grinder and mix with 5 tbsp. spoons of grain sprouts (preferably green buckwheat, but wheat can also be used). Add very chopped seaweed - no more than a teaspoon. This mixture will replace canned fish.
3. Another 1.5 tbsp. Grind spoons of walnuts in the same way and mix with a pinch of turmeric - the resulting yellowish mixture will be used to sprinkle the top, imitating egg yolks.
4. Grate two fresh cucumbers on a Korean carrot grater; if you don’t have one, just cut into thin strips. Chop one raw carrot in the same way.
5. Finely chop a small bunch of green onions and mix with a spoonful of avocado sauce.

We assemble the salad in a transparent salad bowl: the first layer is green onions, then carrots and a little sauce on it, then a mixture of seaweed, a couple more spoons of guacamole sauce, then cucumbers, again a mesh of sauce and “egg yolks” of nuts. Of course, it’s worth decorating the top of the salad with dill, remembering the symbolism of the Mimosa puff salad recipe.

Simple quick salads. Popular recipes

Simple quick salads are appropriate both on the holiday table and as a hearty lunch or dinner. Preparing such salads does not take much time, but this does not mean that they will turn out unappetizing or tasteless.

Surely every housewife knows how to whip up simple salads . but if you want to pleasantly surprise your family with new original salads, try preparing them according to the suggested recipes.

Fruit salad cocktail

A simple but very tasty puff salad according to the recipe below can be offered to children as a breakfast, because it contains all the elements necessary for a cheerful morning:

• One each: peach, pear and fresh cucumber. Cut into large pieces.
• Peel ten strawberries; large berries can be cut into halves, and medium-sized ones can be left whole.
• Mix one hundred grams of yogurt with two tbsp. spoons of powdered sugar to a uniform consistency.

The first layer of salad is peaches, then pieces of pears, then cucumbers and strawberries. Drizzle the yoghurt sauce over the salad and serve immediately. The delicate taste of this dish is perfect: the cucumber gives it a certain subtlety that is barely perceptible to connoisseurs of refined but simple dishes.

Simple “Tenderness” salad with chicken and fresh cucumber - step-by-step recipe with photos

A simple “Tenderness” salad with fresh cucumber and chicken is an excellent hearty dish for both a holiday table and a family dinner. You can use mayonnaise or olive oil as a dressing for this salad. Learn more about how to make a simple chicken and fresh cucumber salad called “Tenderness” in the step-by-step recipe below.

Necessary ingredients for a simple salad with chicken and cucumber “Tenderness”

• chicken breast - 1 pc.
• fresh cucumber - 2 pcs.
• bell pepper - 1 pc.
• onion - 1 pc.
• eggs - 2 pcs.
• mayonnaise - 50 ml
• salt
• pepper
• lettuce leaves

Step-by-step instructions for a simple “Tenderness” salad of chicken and fresh cucumber

1. First you need to skin and bone the chicken breast. Boil the resulting fillet in salted water until tender, then cool.
2. Cut the fillet into medium cubes.
3. Peel the onion and soak in cold water for 30-40 minutes. Then drain the liquid and chop the onion finely. Pre-soaking will remove excess bitterness and the salad will turn out really tender. You can also use green shoots instead of onions.
4. Peel the hard-boiled eggs and chop them fairly finely.
5. We clean the bell pepper from seeds and membranes. Then cut the pepper into strips.
6. Mix all ingredients, salt and pepper to taste. Add mayonnaise/butter and mix again.
7. Place lettuce leaves on a plate in random order. Pour the prepared chicken salad on top and serve the dish.