Recipe: Winter salad with meat. Calorie, chemical composition and nutritional value.

Winter salad with Chinese cabbage

Kitchen appliances and utensils: frying pan, saucepan, cutting board, knife, frying spatula, wide dish.

Ingredients

How to choose the right ingredients

• Pay attention to the choice of meat. It is better to take chilled rather than frozen chicken . It should be elastic, evenly colored, and have a pleasant pink color.
• When choosing mushrooms, keep in mind that they should not have dark spots - this is a sign of a stale product.
• It is better to take medium-sized Chinese cabbage, it tastes better . Make sure that the color of the leaves is light green, without red spots. The fork itself must be elastic.

Step-by-step preparation

1. Boil 350-400 g of chicken in advance. Place it in slightly salted boiling water and keep it over medium heat for 15-25 minutes. Remove the finished fillet from the broth and cool.

2. Wash 500-600 g of champignons. If the mushrooms are small, cut them in half, large ones - into 5-6 parts. Wash and cut 1 onion into cubes.

3. Heat a frying pan with 50 g of vegetable oil and fry the mushrooms and onions. Do this over medium heat, stirring occasionally. When the liquid released by the mushrooms has evaporated, remove the pan from the heat.

4. Cut the chicken fillet into medium cubes.
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5. For the sauce, mix 300 g of sour cream and 100 g of mayonnaise.

6. Add 2-3 tablespoons of sauce to the chicken, add a little salt and stir.

7. Place it on a wide dish.

8. Place the fried and cooled mushrooms on the chicken breast.

9. Cut 250-300 g of pickled cucumbers into cubes. This will be the third layer of salad.

10. Cut 300-400 g of Chinese cabbage into small strips. Add a little salt and press it with your hands.

11. Season the cabbage with a few spoons of sauce and place on the cucumbers.

12. Peel 250-300 g of sweet pepper, cut into cubes. Add a little sauce to it and add some salt.

13. Place the peppers on top of the salad and pour over the remaining sauce.

14. Sprinkle the finished dish with 100-150 g of canned corn. Before serving, keep the salad in the refrigerator for a couple of hours.
    Did you know? To give the salad the perfect shape, use split cooking rings.

Video recipe for preparing winter salad with Chinese cabbage

Want to see how to make a winter salad using this simple recipe? Pay attention to the following video, which shows all the stages of preparation.

Salad with trout

Cooking time: 25 minutes.

The recipe makes four servings.

Calorie level: medium.

For the salad you need:

• Smoked trout fillet (two hundred grams);
• Tuna fillet (one hundred grams);
• One grapefruit;
• One avocado;
• One head of green lettuce;
• One hundred grams of pomegranate seeds;
• Two limes;
• Three tablespoons of olive oil;
• Black peppercorns;
• A little pink pepper;
• A little salt;
• Red caviar.

Preparation progress:

1. You need to peel the zest from the lime. The remaining pulp should be squeezed out to obtain juice.
2. Cut the avocado in half lengthwise. Discard the pit.
3. Trim the skin off the avocado and chop into medium cubes. Sprinkle the juice of one lime on top.
4. Separate the lettuce leaves from each other.
5. The trout also needs to be cut into cubes.
6. Tuna is cut into slices.
7. Remove the peel and white fibers from the grapefruit. Cut the fruit into membranes and collect the released juice.
8. Chop all the grapefruit slices into four pieces.
9. Place lettuce leaves on a beautiful plate.
10. Then place the fish (both trout and tuna) on top of the platter.
11. The next layer is crushed soaked avocado.
12. Now lay out a layer of crushed grapefruit slices.
13. Cover all this with pomegranate seeds.
14. Pour lime and grapefruit juice into one container. Add salt and freshly ground pepper to taste.
15. Add oil.
16. Whisk all the ingredients of the sauce until smooth.
17. Crush the pink pepper (with a knife or something similar).
18. Sprinkle chopped pink pepper on top of the ingredients.
19. Pour the prepared sauce over the salad and garnish with lime zest. Serve freshly prepared.
20. Garnish with trout and red caviar.

Classic salad “Winter”

Cooking time: 45-55 minutes. Number of servings: 4-6. Calorie content (per 100 g): 135 kcal. Kitchen appliances and utensils: two saucepans - for cooking vegetables and eggs, cutting board, knife, spoon, salad bowl or bowl.

Did you know? To quickly cut boiled vegetables and eggs, it is convenient to use a vegetable cutter.

Ingredients

Step-by-step preparation

1. Wash and boil 2 carrots and 2 potatoes in lightly salted water, covered. This should be done for 15-20 minutes over medium heat. Cool the vegetables. Hard boil 4 eggs and let them cool.

2. Peel carrots, potatoes, eggs.

3. Peel 1 onion and cut it into small cubes.

4. Cut 200-250 g of pickled cucumbers into small pieces.

5. Cut 350-450 g of boiled sausage into small cubes.

6. Cut carrots and potatoes into pieces of similar size.

7. Mix all the vegetables in a bowl or salad bowl, add a little salt and ground pepper.

8. Finely chop the eggs and add to the rest of the ingredients.

9. Drain the liquid from the can of peas and add them to the salad bowl.

10. Stir the dish and season it with 100 g of mayonnaise.
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Video recipe for preparing a classic winter salad

To see how to prepare a winter salad reminiscent of Olivier, pay attention to the following video, which shows all the steps.

Basic rules for preparing winter salads

Often the main ingredients in winter dishes are vegetables used during the colder months. It is unlikely that a salad would be complete without potatoes, onions, carrots, lightly salted cucumbers, etc. Also, animal products such as meat, fish, mushrooms, and eggs are usually added to the salad for calorie content and taste. Winter salad is dressed with either mayonnaise or sour cream. Sometimes yogurt or a mixture of all of the above may be used.

Winter salad is exactly what every housewife can use her imagination, replacing, adding, experimenting according to her tastes and preferences.

Products are most often prepared very simply: they need to be boiled in water or steamed, and then peeled and cut according to what the recipe dictates. But the recipes are very diverse. Let's look at some options.

How to decorate a dish

Such salads can be served in a common salad bowl or in portions. In the latter case, draw a pattern along the edge of the plate with a thick sauce (for example, pomegranate), place a pastry ring or springform pan, and use them to form a portion of the salad. Both dishes can be sprinkled with finely chopped herbs: dill or parsley, green onions.

If you decide to make a salad with Chinese cabbage, sprinkle flax grains on top or garnish with bell pepper rings. But sprinkle peas on top of the salad with sausage.

Winter beet salad with cod

Boiled beets from childhood remind us of the onset of winter cold, because... Mothers loved to cook this product for their children just in winter. The reasons are clear: beets are a storehouse of vitamins for the body, and with such “feeding” it’s very easy to stay healthy and active!

Ingredients:

• Boiled beets – 2 pcs;
• Potatoes – 4 pcs;
• Carrots – 1 piece;
• Pickled cucumber – 2 pcs;
• Yalta onion – 1 piece;
• Hake fillet (any fish to taste) – 0.5 kg:
• Dill/onion greens – 1 bunch;
• Vinegar – 2 tbsp.
• Sour cream – 3 tbsp.
• Grainy mustard – 1 tsp.
• Yogurt – 2 tbsp.
• Ground salt/pepper - to taste.

Preparation:

Marinate finely chopped onion in vinegar and salt.

Boil vegetables and cut into cubes.

Bake the fish in the oven in foil to preserve maximum vitamins. Cut the finished fish into cubes.

In a separate container, mix sour cream, yogurt, mustard and beat lightly with a whisk.

Gently mix vegetables and fish and season with sauce.

Serve the salad chilled.

Tips and tricks

• To peel boiled eggs easily and beautifully, place them in cold water immediately after boiling.
• If the onion is too spicy, pour boiling water over it for two to three minutes.
• Mushrooms will be tastier if you do not add salt when frying them, but add a little soy sauce. This is done at the end, when the liquid has almost evaporated.
• Do not pour out the broth after cooking the breast - you can make a delicious dietary soup from it.
• Vegetables for the second version of the salad can not only be boiled, but also baked. And in the first case, try baking chicken fillet.
• If necessary, you can boil the ingredients for dishes in advance. This will significantly speed up the cooking process.
• Try to take small cucumbers - cut them faster, and the taste will be more intense.
• If there is very little time, the first version of the dish can not be laid out in layers, but mixed in a salad bowl. This way it will soak in faster.

Winter salad “Spicy tongue”

Prepared with plenty of boiled potatoes, beef tongue and vegetables, the salad turns out to be quite filling, with a pleasant and spicy taste. Boiled celery and pickled cucumbers in its composition provide a certain piquancy.

Salad ingredients:

• boiled potatoes – 6 pcs.;
• celery – 4 stalks;
• two carrots;
• celery root;
• pickled cucumbers – 4 pcs.;
• beef tongue – 500 gr.;
• five eggs.

Preparation:

1. Boil the tongue, cool in ice water and remove the outer skin with a sharp knife.
2. Rinse celery root, carrots and potatoes under running water and boil for salad in salted water.
3. Chop the cucumbers and vegetables into small cubes, add salt and season with olive oil and a few drops of table vinegar.
4. Cut the cooled tongue into thin slices (according to the width of the boiled piece).
5. The salad is collected on a separate large dish:
6. First, pieces of tongue are laid out on lettuce leaves in a circle from edge to center, filling the entire dish.
7. Then the vegetable mixture is laid out on top of them.
8. The entire treat is sprinkled with chopped egg and parsley.
9. Additionally, you need to place a few olives and slices of pickled pepper in a salad bowl on top of the pieces of meat.

How and with what to serve the dish

Such salads can be served either in a common salad bowl or in portions - on plates or in bowls. It is very original to serve a dish with sausage in tartlets.

As for “table neighbors,” the traditional Soviet version, which combines classic herring under a fur coat and winter salad with sausage, has practically become obsolete. A salad with Chinese cabbage can be combined with a vinaigrette with herring, and both dishes described above will “get along” with a squid salad with eggs. It is better to serve such dishes at the very beginning of the feast, as appetizers. Cold cuts and sandwiches go well with them.

Meat salad “Winter with pieces of herring”

A surprisingly tender and satisfying treat with a spicy flavor and pleasant saltiness can successfully take its place among familiar recipes. A new type of winter treat can be prepared from:

• boiled potatoes (5-6 tubers),
• lightly salted herrings,
• piece of boiled beef,
• hard-boiled eggs.

Additionally, the salad includes salted and pickled cucumbers (to taste) and one green apple.

To dress the salad you will need fresh herbs, traditional mustard and Provencal mayonnaise.

Preparation procedure:

1. Wash the potatoes thoroughly and boil them in their skins. After cooling, peel and cut into small cubes.
2. Boiled meat, herring (it must first be peeled and pitted), pickled and pickled cucumbers, onions and apples are cut into the same pieces.
3. Hard boil the eggs, peel the shells and finely chop.
4. Combine all salad ingredients, add salt and season with a mixture of mayonnaise and mustard.

When serving the treat, you can decorate the salad with slices of pickled red pepper, sprigs of parsley and sprinkle with finely chopped herbs.

Other preparation and filling options

With the arrival of frosty days, many housewives are thinking about how to change the menu in such a way that there are enough vitamins in the diet, and the dishes are nutritious, and not “fly out of the budget.” This question worried me too, and the solution literally came on its own - to introduce special “winter salads” with simple but healthy ingredients into everyday dishes, which are prepared according to simple recipes.

I tried a lot of options, from my husband’s favorite “vodka”, with pickles and peas, to numerous options on the theme of beans, Chinese cabbage and frozen vegetable mixtures. Not all experiments turned out to be successful, but these two options are one hundred percent justified. However, you can change the composition of the “Winter” salad depending on your own preferences and the products that are in the refrigerator:

• The recipe for a classic dish with sausage will be no less successful if you replace it with boiled, baked or even smoked meat.
• As for the winter salad with Chinese cabbage, it will be very tasty with fresh rather than pickled cucumber - in this case, replace the dressing described in the recipe with a mixture of olive oil and lemon juice, and use green onions instead of onions.
• If desired, season both versions of the dish with sour cream or unsweetened yogurt. Try adding a couple of spoons of soy sauce.
• Try pickling onions in a mixture of apple cider vinegar, salt and sugar - this will give your dishes a piquant sourness.
• If you don’t have fresh sweet peppers on hand, you can use frozen ones: simmer them a little in a frying pan. This will evaporate excess moisture, and the vegetable itself will acquire a richer aroma.

In the summer, a salad of fresh vegetables is an everyday dish, but in the winter, “hydroponic” tomatoes or cucumbers contain many times less nutrients. Prepare winter salads according to my recipes - and you will provide the necessary amount of vitamins in your diet, as well as get real gastronomic pleasure.

What salads do you prepare in winter? Share your culinary discoveries in the comments, and also try and rate our recipes!

Recipe: Winter salad with meat. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Winter salad with meat”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of winter salad with meat is 85.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Winter salad recipe with sausage

A simplified version of winter salad. It doesn’t break the budget, but it turns out very filling and tasty.

How much time - 50 minutes.

What is the calorie content - 175 calories.

How to cook:

1. Open the jar of peas, drain all the liquid into the sink, take the peas straight into the salad bowl;
2. Remove the sausage from the packaging and cut into squares. They should be the same size as peas;
3. Cut pickled cucumbers in the same way, first cutting off the ends on both sides of each of them;
4. Place the eggs in cold water and leave for ten minutes after boiling. When they have cooled, peel and cut into small cubes. Add with cucumbers to salad bowl;
5. Wash the potatoes and boil them directly in their skins. After this, it needs time to cool down. Remove the peel, cut into cubes, add to the total mass;
6. Add mayonnaise and various seasonings to taste. It is advisable to serve after about forty minutes, so that the potatoes have time to absorb the sauce.

Tip: instead of doctor's sausage, you can use milk sausage for a more delicate taste.

Winter tomato salad

Tomatoes give winter salad a noble sourness. Salad is good for people with cardiovascular diseases. Tomatoes contain large amounts of magnesium and potassium - elements that are the main “food” of the heart muscle.

Cooking time: 30 minutes.

Ingredients:

• 300 gr. tomatoes;
• 40 gr. walnuts;
• 200 gr. bell pepper;
• 1 large apple;
• 150 gr. Greek yogurt;
• salt - to taste.

Preparation:

1. Boil some water in a saucepan and place the tomatoes inside for 15 seconds.
2. Then transfer the tomatoes to a bowl of cold water for about the same amount of time. Remove the skin from them and cut the pulp into strips.
3. Chop the walnuts with a knife.
4. Remove bell pepper from all unnecessary elements and chop into thin strips. Do the same with apples.
5. Combine all ingredients in a salad bowl, sprinkle with salt and season with Greek yogurt. Bon appetit!