Is it possible to imagine a festive menu withoutsalad? This dish is so diverse that it does not lose its relevance at any time of the year and is relevant to all events. Festive salads are the decoration of the table, each hostess has her own, proven recipes, crown dishes.
The main success of these popular dishes isoriginal and harmonious selection of products that create a flavor bouquet. Holiday salads differ from everyday dishes with decorations and a way of serving to the table. Here are some recipes that you should pay attention to.
Meat salad with prunes.It will require: potatoes (can be avocado) - 200 g, one medium-sized beet, two carrots, boiled meat (pork, beef, rabbit, not chicken) - 200 g, pitted prunes - 100 g, walnuts with whole halves , mayonnaise - 150-250 g.
All ingredients, except prunes and nuts,should be boiled and cut into small cubes. Half the prunes cut into strips and mixed with beetroot. Then the salad is laid out on a flat plate layers: potatoes, carrots, meat, beets with prunes. Each layer is smeared with mayonnaise, on top is decorated with halves of nuts and whole prunes.
Crab salad with pineapple.The dish will turn out to be festive, if it is prepared from real crab meat, and not sticks from surimi. You need to take evenly, by weight, crabs, canned pineapple, hard cheese and eggs. All the products cut into the same cubes, mix, adding a little mayonnaise, so that the salad does not turn out to be liquid.
Festive salads and snacks are desirable to diversify the composition of components, including not only meat and fish, but also mushrooms or vegetables.
Aubergine and carrot salad can be usedas an easy snack. Two eggplants bake in the oven, cool, cut into large strips. Two carrots grate, season with spices (ground coriander, paprika, black pepper). In a frying pan wok in a heavily heated oil fry two medium-sized onions, cut into noodles. In a hot onion put eggplants, carrots, a spoonful of balsamic vinegar, let the snack cool.
It is convenient to prepare simple salads for the holiday, so that the preparation for the reception of guests is not tedious.
Salad from the liver of cod looks spectacular in the formsnack balls. You need a jar of the liver with which you should drain the fat. Two boiled eggs grate on the smallest grater, add to them 50 g of softened butter, a mashed fork with a liver. Stir foods to a homogeneous state, if the mass is too liquid, put everything in the refrigerator for a few minutes. Then from the resulting salad roll balls, no larger than a walnut. Each such nut is to be scooped in coconut shavings, sesame seeds or chopped walnuts. Snack balls look beautiful on the green leaves of the salad.
Festive salads are well served in portions,You can use cups with a capacity of up to 150 ml for this purpose. Traditional herring under the fur coat in a ported version looks original. At the bottom of each glass lay a layer of finely chopped boiled potatoes, onions in small cubes, pour a teaspoon of dressings from olive oil and lemon juice. Further laid out chopped herring, chopped protein, grated beetroot, mayonnaise in the form of a mesh. The top layer is the grated yolk. Each portion should be decorated with a sprig of parsley.
Mushrooms can also be served in the form of snacks,picking them up in an original way. For the recipe you can use small mushrooms, and large cut into 2-4 parts. Put the washed mushrooms in a frying pan, add to them a third of a glass of wine or apple cider vinegar, 1 teaspoon of salt, 2 teaspoons of sugar, a teaspoon of coriander and black peppercorn, half a glass of vegetable oil. Cover the frying pan with a lid, stew the mushrooms 5 minutes from the time of boiling, allow to cool under the lid, put in the fridge for at least 4 hours.
