We offer a tasty and quick alternative to Olivier and herring under a fur coat. These unusual dishes it is very easy to prepare and does not take much of your time.

Cobb salad with ham

A variation on the popular American salad. The indisputable advantage of the dish is that it contains a lot delicious products that do not require special preliminary processing.

Ingredients

For the salad:

• 400 g ham;
• 9 cherry tomatoes;
• 1 glass of blue cheese
• 2 avocados;
• 4 eggs;
• 1 head of lettuce

For the sauce:

• ½ cup white balsamic vinegar
• 2 cloves of garlic;
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1½ cups olive oil

Preparation

Boil the eggs. At this time, cut the ham and peeled avocado into cubes, cut the tomatoes in half, and chop the cheese. Cut the hard-boiled eggs into quarters.

Line a flat plate with lettuce leaves. Lay out the ingredients in rows on them: cheese, eggs, avocado, ham, tomatoes, again eggs and cheese.

Prepare the sauce. To do this, mix the vinegar with chopped garlic, salt and pepper. Add olive oil and mix well.

The sauce should be served separately from the salad and seasoned immediately before use.

Chicken salad

A familiar mix of chicken, celery, apples and nuts, complemented by unusual ingredients.

Ingredients

• 4 boiled chicken fillets;
• 3 stalks of green onions;
• 6 stalks of celery;
• ½ cucumber;
• 1 cup pecans
• 1 Granny Smith apple;
• ½ lemon;
• 1 cup dried cranberries
• 6 tablespoons of light mayonnaise;
• salt and pepper to taste;
• a small bunch of fresh cilantro - optional.

Preparation

Coarsely chop fillets, onions, celery, cucumber and nuts. Chop the apples, place in a separate bowl, sprinkle generously lemon juice and stir to prevent browning.

Combine chopped ingredients and cranberries, add mayonnaise and stir. Season with salt and pepper.

Cool the salad in the refrigerator and serve garnished with finely chopped cilantro.

Shrimp, avocado and grapefruit salad

A delicious cocktail salad with just five ingredients.

Ingredients

• 250 g peeled shrimp;
• 1 stalk of green onions;
• 1 ripe avocado
• 1 grapefruit;
• freshly ground black pepper (to taste).

Preparation

Boil the shrimp quickly in salted water and cool. At the same time, chop the onion, peel and chop the avocado, do the same with the grapefruit (do not forget to remove the films, otherwise the salad will taste bitter).

Combine chopped ingredients in a bowl with boiled shrimp.

Place the salad in glass bowls or glasses, season with pepper and serve.

Salmon, blackberry and tangerine salad

An easy and original salad for those who are tired of the traditional feast and plan to celebrate in a narrow circle.

Ingredients

For the salad:

• 2 cups spinach leaves
• 200-250 g cooked salmon;
• 2 tangerines;
• ½ cup fresh blackberries
• ¼ cups chopped green onions;
• ¼ cups pumpkin seeds.

For refueling:

• juice of one lime;
• 1 tablespoon sesame oil
• 1 tablespoon of liquid honey.

Preparation

Divide the spinach into equal portions and place on bowls. Top with salmon slices, tangerine wedges, blackberries, onions and pumpkin seeds.

Whisk the lime juice, sesame oil and honey separately. Drizzle the dressing over the salad and serve.

Pear and Bacon Salad

Another option for lovers of unusual combinations.

Ingredients

• 1 pack salad mix;
• 1 pear;
• 1 cup rose grapes or raisins
• 2 strips of fried bacon
• 2 tablespoons goat cheese;
• 2 tablespoons of pecans or walnuts
• 2 tablespoons of balsamic vinegar

Preparation

Cut the pear into thin slices and the grapes in half. Finely chop the bacon and cheese. In a large bowl, combine these ingredients with salad and nuts.

Add balsamic vinegar, stir again and serve.

Hearty salad with chicken and mushrooms

Ingredients

• 500 g chicken fillet;
• 300-350 g of champignons;
• 1 large carrot;
• 1 small onion;
• 5–6 pickled cucumbers;
• 2 tablespoons of mayonnaise;
• salt and black pepper to taste;
• olive oil.

Preparation

Rub the chicken fillet with salt and pepper and sauté it on both sides in olive oil until tender. Transfer the meat to a cutting board, let cool for at least 10 minutes, then cut into medium cubes and pour into a bowl.

Fry the diced mushrooms separately until golden brown (add salt when the water evaporates). Send the finished mushrooms to a bowl with the chicken. Then fry the grated carrots and finely chopped onions until softened and add them to the salad. Cut the cucumbers into small cubes too and add to the rest of the ingredients.

Wait for the salad to cool down to room temperature, and season it with mayonnaise. Add more salt and pepper if desired.

Greek salad with sardines

Ingredients

For the salad:

• 3 medium tomatoes;
• 1 large cucumber;
• 1 small red onion
• 100 g feta cheese;
• 200-250 g of boiled chickpeas;
• 8-10 olives, chopped;
• 8-12 canned sardines.

For refueling:

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove of garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon freshly ground pepper.

Preparation

Chop the tomatoes and cucumbers coarsely and the onions into small cubes. Add finely chopped feta cheese, chickpeas and olives to the vegetables. In a separate bowl, whisk all the dressing ingredients until smooth, add to the salad and stir.

Divide the salad into four portions and garnish each with 2-3 sardines.

Salad with broccoli, nuts and cranberries

It may seem that this is an overly unusual mixture. But try making a salad, and you are unlikely to remain indifferent to it.

Ingredients

• 4 heads of broccoli;
• 1-2 tablespoons of salt;
• 100 g dried cranberries;
• 70g chopped almonds or almond petals
• 40 g of peeled sunflower seeds;
• 200 g cheddar cheese;
• 200 g mayonnaise;
• 1 tablespoon red wine vinegar;
• 2-4 tablespoons of sugar;
• 1 lemon;
• ½ tablespoon of poppy seeds.

Preparation

Cut off the inflorescences from the broccoli. Cut inflorescences that are too large in half. Place a large pot of water over high heat, add salt and bring to a boil. Dip broccoli in boiling water for 30 seconds, then transfer to a bowl of ice water. When the broccoli has cooled, dry it completely with a paper towel.

Combine broccoli with cranberries, almonds, seeds and cheddar cubes. For dressing, combine mayonnaise, vinegar, sugar, whole lemon zest, 1 tablespoon lemon juice, salt and poppy seeds.

Season the salad, stir and refrigerate for 15-30 minutes.

Guacamole salad

Guacamole is an avocado pulp snack with lemon or lime juice, various spices and vegetables. But these same ingredients can be served as a beautiful salad.

Ingredients

• 400 g cherry tomatoes;
• 100 g canned beans;
• 100 g canned corn;
• 1 small red onion;
• 1 jalapeno pepper (can be substituted with chili)
• 2 ripe avocado;
• a few sprigs of parsley;
• 4 tablespoons olive oil
• 1 lime;
• ¼ a teaspoon of ground cumin;
• salt to taste;
• ground black pepper - to taste.

Preparation

Combine halved tomatoes, beans, corn, finely chopped onions and peppers, avocado cubes, and chopped parsley.

Season with a mixture of butter, lime juice and spices and mix well.

Spicy vegetable salad with quinoa

Delicious, hearty and very healthy dish.

Ingredients

• 500 g quinoa;
• 2 cucumbers;
• 400 g cherry tomatoes;
• 1 small red onion;
• a few sprigs of parsley;
• ½ avocado;
• 100 g feta cheese;
• 5 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon honey;
• 1 clove of garlic;
• ½ teaspoon ground red pepper;
• 1 teaspoon dried oregano
• salt to taste.

Preparation

Place the quinoa in boiling salted water and simmer over low heat for 15 minutes. Cut the cucumbers into quarters, cut the tomatoes in half, chop the onion and parsley, dice the avocado and chop the feta. Mix these ingredients with quinoa.

For dressing, combine oil, vinegar, honey, minced garlic, pepper, oregano and salt. Pour the dressing over the salad and stir.

Bon Appetit and sincere celebration!

Based on materials

Mimosa salad is a popular classic salad, the recipe of which has been passed down from generation to generation. This wonderful salad is very easy to prepare. And products for it can be found in the nearest supermarket.

The classic recipe for mimosa salad uses canned fish sardines or saury. If you wish, you can experiment, for example, add canned mackerel, pink salmon, tuna or other fish in oil to the salad.

Let's look at the classic recipe for making Mimosa salad with canned foods such as sardines or saury.

Salad ingredients

Calorie content

Calories
139 kcal

Squirrels
6.2 g

Fats
9.1 g

Carbohydrates
5.9 g

Making the classic Mimosa salad

• Step 1

  Boil jacket potatoes, carrots and eggs until tender. When the vegetables and eggs have cooled, peel them.



Step 2

Cut the onion into small cubes. Fill with cold boiled water, add a tablespoon of vinegar and leave to marinate.



Step 3

We open the canned fish and put it on a plate. Remove the bones and grind the fish with a fork. If oils and fish broth too much, you can drain some to prevent the fish puree from becoming too runny.



Step 4

Cut the potatoes into small cubes or three on a grater. We put it in a deep plate in the first layer. We coat with mayonnaise, salt and pepper. Mimosa salad has a layered structure. If you would like to serve it flat on a plate, you can use the split cooker.



Step 5

Put canned fish on top of the potatoes. In some recipes, the fish is placed in the first layer, but then it can drain. Better to spread the sardine or saury on the potatoes. The potatoes will absorb the oil and juice, and the salad will turn out to be more delicious and beautiful.



Step 6

Drain the water from the onion and squeeze it thoroughly. Spread on top of the fish and coat with a little mayonnaise. You do not need to salt, because the fish is usually quite salty.



Step 7

We take boiled eggs and separate the whites from the yolks. We rub them separately from each other on a grater. We spread the next layer of protein, grease with mayonnaise, salt and pepper.



Step 8

We also grate boiled carrots. We spread it in the next layer, grease with mayonnaise and lightly add some salt.



Step 9

Sprinkle the salad with grated egg yolks. Decorate with herbs if desired. At this point, our salad is ready, but before serving it is better to leave it in a cold place for a couple of hours. When Mimosa is soaked, you can serve it to the table and enjoy an unusually delicate and pleasant taste.

2 comments

Mimosa salad with canned fish is very popular due to its excellent taste and ease of preparation. This salad is often prepared for a festive table. As well as classic olivier and Herring under a fur coat, this salad favorably decorates New Year's table and is a good nutritious snack.

Mimosa salad got its name due to the similarity with the flowers of the same name. It is usually prepared in layers, and grated egg yolk is laid out with the top layer. Some housewives prefer to decorate mimosa with cheese, add an apple to the salad, or replace canned fish with salted red fish.

So if you liked traditional recipe Mimosa salad, see a few more alternative, but no less tasty options of this salad.

Mimosa salad with sardines - a simple recipe

Very often, Mimosa salad is prepared with canned sardines In oil. Sardine is very delicious fish, which is the "heart" of the salad and goes well with boiled potatoes and eggs. Let's look at the simplest recipe for making mimosa salad with sardines, which can be made at home in a matter of minutes.

Ingredients:

• Sardine in oil - 1 can
• Potatoes - 2 pieces
• Eggs - 3 pieces
• Carrots (large) - 1 pc
• Onion (large) - 1 piece
• Mayonnaise - for dressing
• Salt, ground pepper - to taste
• Greens - for decoration.

Salad preparation:

1. Boil jacket potatoes, carrots and eggs until tender. Leave to cool.
2. Peel the onion and cut into small pieces. Fill in cold water and add a tablespoon of vinegar. We leave to marinate.
3. Open a can of sardines, transfer to a plate and remove the bones. Knead the fish with a fork until smooth.
4. Cut the potatoes into small cubes and divide into two parts. Put the first part in a deep plate in an even layer. Lubricate with mayonnaise, salt and pepper.
5. Next, place the sardine on the potatoes.
6. Drain the water from the onion, squeeze it and put it on top of our fish. Lubricate with mayonnaise.
7. Peel the boiled carrots and rub on a coarse grater. We spread it in the next layer and also grease it with mayonnaise. Lightly add some salt.
8. Separate the whites from the yolks and cut into cubes. We spread the proteins in the next layer and coat with mayonnaise.
9. Next, place the remaining potatoes and cover with mayonnaise as well.
10. Rub on a fine grater egg yolks and cover our salad with them.
11. Decorate Mimosa with herbs and leave in the refrigerator for a couple of hours.

When the salad is soaked, we serve it to the table and enjoy it delicate taste... Bon Appetit!

Mimosa salad with hard cheese

There are a large number of variations of Mimosa salad recipes. Some housewives prefer to make Mimosa with cheese. And for good reason. Cheese perfectly complements vegetables, eggs and canned fish, and the finished salad turns out to be even softer and tastier. Try to cook this wonderful dish according to our recipe, and you will always remain an ardent fan of it!

Ingredients:

• Canned fish (sardine, saury) - 200 g
• Hard cheese - 120 g
• Potatoes - 3 pieces
• Carrots - 1 piece
• Chicken eggs - 3 pcs.
• Bulb onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. We put potatoes, carrots and eggs in a saucepan. Fill with cold water and set to cook.
2. Cut the onion into small cubes and fill it with boiled cold water. Add a tablespoon of vinegar and leave to marinate.
3. You can take any canned fish for salad. Perfect for mimosa sardine or saury in oil. Also delicious salad can be cooked with pink salmon. So, open the canned food, remove the bones and carefully knead the fish with a fork. If there is too much oil and brine, some of it can be drained to minced fish didn't come out too runny.
4. Peel the boiled potatoes and cut into small cubes. If desired, you can grate it on a coarse grater.
5. Carrots are also peeled and grated three.
6. Drain the water from the onion and squeeze it thoroughly.
7. Three cheese on a coarse grater.
8. Separate the egg yolks from the whites and rub separately.
9. Next, take a beautiful deep salad plate and lay out half of the potatoes in the first layer. We coat it thoroughly with mayonnaise. Salt and pepper.
10. Next, lay out our fish, and on top of it pickled onions. Lubricate with a little mayonnaise.
11. We spread a layer of carrots and also coat with mayonnaise and salt.
12. Place next layer egg whites and mayonnaise.
13. Next comes the layer of the remaining potatoes.
14. The cheese can be put in the penultimate layer, also smearing it with a small amount of mayonnaise and covering the mimosa on top with grated egg yolks. Sometimes the order of the layers is changed, first laying out the yolks and sprinkling the salad with grated cheese on top. Here's how you like it. In both cases, the salad turns out to be both beautiful and tasty.

Recipe for making Mimosa salad with melted cheese

Another recipe is very tender salad Mimosa with melted cheese will definitely appeal to those who love tender and hearty salads. You can cook this Mimosa on New Year or Birthday. And thanks to the availability of ingredients, this recipe is great for the everyday table. So.

Ingredients:

• Canned fish (sardine, saury) - 1 can
• Processed cheese - 100 g
• Chicken eggs - 3 pcs.
• Potatoes - 3 pieces
• Carrots - 1 piece
• Large onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Rinse the carrots and potatoes and cook until tender. We also boil hard-boiled eggs and leave to cool.
2. We clean the onion and cut into smaller cubes. Fill with cold water and add a little vinegar. Thanks to this, we will remove the bitterness and unpleasant smell of onions, while keeping them crisp and fresh.
3. Open the canned food and transfer to a deep plate. Remove the bones from the fish and knead the fillets with a fork.
4. Leave the processed cheese in the freezer for 30 minutes. Then it will become hard and easy to grate. Just do not overdo it, otherwise the cheese will freeze and change its structure.
5. Peel the potatoes and cut them into smaller cubes. We take a beautiful deep plate or flat plate and a split form. We spread the first layer of potatoes, grease it with mayonnaise, salt and pepper.
6. We put our canned food on the potatoes.
7. Drain the water from the onion, squeeze it and put it on top of the fish. Lightly grease with mayonnaise.
8. Next, grate the carrots and add to the salad. Also grease with mayonnaise, lightly add some salt.
9. Separate the egg whites from the yolks and cut into small pieces. We spread it in the next layer and grease it with mayonnaise.
10. We take out from the freezer processed cheese, three on a coarse grater and put on top of the proteins. Add mayonnaise.
11. Rub the yolks on a fine grater and sprinkle the salad with them. We send the dish to the refrigerator so that it is well saturated.

After 2 - 3 hours, Mimosa with cheese can be served. The finished salad turns out to be quite satisfying, tasty and tender. Bon Appetit!

Mimosa salad with canned tuna

Those who prefer less calories and more healthy foods, can try to cook Mimosa with canned tuna... Tuna will give the salad new flavor notes, and the fish itself is more beneficial to health.

Ingredients:

• Canned tuna - 200 g
• Potatoes - 3 pieces
• Carrots - 1 piece
• Eggs - 3 pieces
• Onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Boil jacket potatoes, carrots and eggs until tender. We drain the water and leave to cool.
2. Cut the onion into cubes, fill it with cold boiled water and add a tablespoon of vinegar. We leave to marinate.
3. Open the can of tuna and grind the fillets.
4. Next, take a salad plate and place the diced potatoes in it. Lubricate it with mayonnaise, salt and pepper.
5. Place the tuna next.
6. Drain the water from the onion and put it on top of the tuna. Lubricate with a thin layer of mayonnaise.
7. With the next layer, lay out the carrots grated on a coarse grater and coat with mayonnaise.
8. Next comes a layer of crushed egg whites, which also need to be seasoned and lightly salted.
9. Top the salad with egg yolks, chopped on a fine grater. By the way, in order for the yolks to preserve the beautiful yellow, eggs should be boiled for no more than 10 minutes.

We put the prepared salad in the refrigerator for 2 - 3 hours. During this time it will soak well and become more tender. When serving, you can decorate Mimosa with herbs, tomato roses, or even grind with chopped walnuts... Bon Appetit!

Mimosa salad with sardine and rice - a simple recipe

If you don't like potatoes in your salad, you can try making Mimosa with sardines or saury and rice. It is better to take long-grain rice for salad, since it sticks together less. It is also advisable to add cheese to the salad, which will make the taste of Mimosa richer and more delicate.

Ingredients:

• Sardine in oil - 1 can
• Long grain rice - 0.5 cups
• Eggs - 4 pieces
• Green onions - bunch
• Hard cheese - 130 g
• Carrots - 1 piece
• Butter - 1 tsp
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. Boil carrots and chicken eggs until tender. Leave to cool.
2. Open the canned food, remove the bones and knead the fish fillets with a fork.
3. Boil rice, add a little salt, butter and mayonnaise.
4. Take a serving plate and spread the prepared rice in the first layer.
5. Next, we place our canned food.
6. Chop the onion and sprinkle with the fish. We coat with mayonnaise.
7. Separate the whites from the yolks and grind. Put in the salad in the next layer, mixing with mayonnaise. Salt and pepper to taste.
8. Rub the cheese and place on top of the whites. We coat with a little mayonnaise.
9. We grate the carrots and spread them in the next layer. We coat with mayonnaise.
10. Sprinkle the salad on top with grated egg yolks.

Ready salad can be served immediately or left in the refrigerator for 30 - 60 minutes. If desired, you can decorate it with herbs or place grated cheese on top of it.

Mimosa with pink salmon - delicious salad

According to this recipe, you can prepare a very tasty and mouth-watering Mimosa salad with pink salmon. Unlike sardines, canned pink salmon has a more pleasant and delicate taste... Also, such a salad will perfectly complement the New Year's or festive table overshadowing the traditional Herring under a fur coat or the classic Olivier salad.

Ingredients:

• Canned pink salmon - 200 g
• Potatoes - 3 pieces
• Carrots - 2 pieces
• Eggs - 3 pieces
• Onion - 1 piece
• Mayonnaise
• Salt, pepper - to taste

Preparation:

1. We put potatoes, carrots and eggs in a saucepan and set to cook. By the way, it is better to get the eggs in 10 minutes after boiling, then their yolks will retain a beautiful yellow color.
2. Cut the onion into small pieces and fill it with boiled water. Add a tablespoon of vinegar and leave to marinate.
3. Open the pink salmon in oil and knead it with a fork.
4. Put the Mimosa salad in layers in a deep plate or bowl. The first layer is better to place diced potatoes. Then the liquid from the fish will saturate it, and the salad will not float. A layer of potatoes must be greased with mayonnaise, salt and pepper.
5. Next, put a layer of pink salmon on the potatoes.
6. Squeeze the pickled onions and spread the next layer on top of the fish. Lightly coat with mayonnaise.
7. On top of the onion, lay out a layer of grated carrots and also grease with mayonnaise. Salt and pepper to taste.
8. Separate the egg whites from the yolks. We will need the latter to decorate the salad. Cut the proteins with a knife or grate them. Put on carrots, salt and grease with mayonnaise.
9. Decorate the salad with finely grated yolks, distribute evenly over the entire surface.

On this, the Mimosa salad with pink salmon is ready. Leave it in the refrigerator for a while to soak the vegetables and eggs in the mayonnaise. Garnish with fresh parsley or dill before serving.

Mimosa salad with butter

If the classic salad seems too dry for you, try making Mimosa with butter. According to this recipe, Mimosa was prepared in the old days. The oil made this salad more nutritious and tender, perfectly replenishing the taste of vegetables and canned fish.

Ingredients:

• Canned fish (sardine, saury in oil) - 200 g
• Potatoes - 3 pieces
• Eggs - 3 pieces
• Carrots - 2 pieces
• Onion - 1 piece
• Butter - 50 g
• Mayonnaise to taste
• Salt, spices - to taste

Preparation:

1. Boil vegetables and eggs until tender. Leave to cool.
2. Put butter in freezer so that it freezes and grates easily.
3. Chop the onion smaller and marinate in water with a little vinegar.
4. We extract the bones from the canned fish and knead the fillets.
5. We take a deep bowl or plate and begin to lay out Mimosa in layers. To do this, cut the boiled potatoes, divide them into two parts and put half on the bottom of the plate. Thoroughly coat with mayonnaise and salt. Sprinkle with a little ground pepper.
6. Next, lay out the fish fillet, and pickled onions on it. The water must first be drained, and the onion itself must be squeezed well. Lubricate with mayonnaise. You do not need to salt.
7. Next, place the boiled carrots grated on a coarse grater and also coat with mayonnaise.
8. Next comes a layer of the remaining potatoes, which should also be greased with mayonnaise and salt.
9. We separate the egg whites and yolks and three separately from each other. We spread the proteins on the potatoes and grease with a little mayonnaise. Salt and pepper to taste.
10. We take out the oil from the freezer and three grated. Put on top of the proteins, salt.
11. Sprinkle Mimosa with grated yolks on top and decorate with herbs.

Serve mimosa with butter immediately after cooking. Store the salad in the refrigerator, because the butter will melt quickly and the salad will lose its flavor.

Mimosa salad with cod liver - delicious

Classic recipe Mimosa salad with cod liver is prepared according to the same principle as the sardine salad. The cod liver taste is very pleasant and unusual. In addition, such a salad turns out to be more useful, because the liver contains a large amount of useful minerals and trace elements that have a beneficial effect on the human body.

Try to cook Mimosa with cod liver and you will forever remain a fan of this delicious, healthy and original salad!

Ingredients:

• Potatoes - 2 pieces
• Cod liver - 200 g
• Hard cheese - 150 g
• Eggs - 3 pieces
• Carrots - 1 piece
• Bulb onion - 1 piece
• Mayonnaise to taste
• Salt, pepper - to taste

Preparation:

1. We wash and boil the peeled potatoes and carrots. We also boil the eggs until tender.
2. We rub the carrots on a coarse grater. Three potatoes on a grater or cut into small cubes.
3. Cut the onion into cubes and marinate in boiled water with the addition of a small amount of vinegar.
4. Knead the cod liver along with the oil using a fork.
5. Separate the egg yolks from the whites and rub separately from each other.
6. We begin to lay out the salad. To do this, take a deep plate or salad bowl and put a layer of potatoes on the bottom. Lubricate it with mayonnaise, salt and pepper.
7. Put our liver on top, and pickled onions on it.
8. Next, lay out the carrots, evenly distribute and grease with mayonnaise. You can lightly salt and pepper it.
9. We spread a layer of egg whites, salt and coat with mayonnaise.
10. Three cheese on a grater and put on top of the proteins. We also coat with a little mayonnaise.
11. Next, decorate the salad with grated yolks. You can slightly pepper and add sprigs of herbs.

To make Mimosa with liver soaked better, it is better to leave it in the refrigerator for a couple of hours before serving. If desired, cheese can be excluded so that the salad is less high in calories. Also, some housewives prefer to add onions lightly fried in butter instead of fresh ones to Mimosa.

Mimosa with apple - a simple recipe

Mimosa with apple turns out to be lighter and more tender. Apple brings to light salad sourness. It perfectly complements the taste of vegetables and canned fish... Try this recipe for Mimosa with Sardine and Apple. Treat yourself and your loved ones with delicious and healthy salad!

Ingredients:

• Sardine in oil - 200 g
• Apple - 1 piece
• Potatoes - 2 pieces
• Onion - 1 piece
• Carrots - 1 piece
• Eggs - 4 pieces
• Mayonnaise
• Salt, pepper - to taste

Cooking Mimosa:

1. Boil potatoes, carrots and eggs until tender. Set aside to cool down.
2. Cut the onion into smaller pieces and marinate in water with the addition of vinegar.
3. Open the sardines and remove the bones from them. Push with a fork.
4. Cut the potatoes into cubes or three on a grater. Put in a salad bowl and grease with mayonnaise. Salt and pepper to taste.
5. Put the fish fillet on top.
6. Drain the water from the onion, squeeze it well and put it on top of the fish. Lubricate with a little mayonnaise.
7. Separate the whites from the yolks. Three on a grater.
8. Lay out a layer of proteins. Lubricate with mayonnaise, salt and pepper.
9. Peel the apple and grate three. We spread it in the next layer and grease it with mayonnaise.
10. Add a layer of grated carrots and coat with mayonnaise.
11. Sprinkle the salad with grated yolks on top, decorate with herbs.

This completes the Mimosa salad with apple. You can serve it immediately after cooking or leaving it in a cold place for 30 - 40 minutes. If you wish, you can add grated hard or processed cheese to the salad. You can also sprinkle the mimosa with chopped walnuts.

The last working day in 2019 is slowly coming to an end, which means that very soon the moment will come when you will need to run home and start cooking vegetables for salads. So that you don't waste time looking for the recipes you need, 360 has done the job for you. Olivier, "Mimosa" and herring under a fur coat are classics that we have tested.

Olivie

Despite the fact that Olivier, or "Russian salad", as it is called all over the world, is an unconditional New Year classic, there are dozens of ways to prepare it. On the sites you can find the following explanations: a recipe from my grandmother, a real Soviet, classic. You can argue for a long time about whether to add sausage, ham or boiled beef to the salad, but we will just tell you how to make a salad that everyone will like.

For an impressive portion (and this is exactly what is needed for the New Year), you need to take seven potatoes, five carrots, six pickled cucumbers, a jar canned peas, six chicken eggs.300 grams doctor's sausage, mayonnaise and salt to taste.

First of all, you need to boil potatoes, carrots and eggs. Then cut all the ingredients, transfer to a salad bowl, mix, salt and season with mayonnaise right before serving.

If you want to surprise guests and cook Olivier at the same time, you can replace the sausage with beef tongue, smoked chicken breast or shrimp.

"Mimosa"

This salad is loved in Russia not only for its taste, but also for its bright and festive look. When preparing "Mimosa" they experiment less often, but even here there are options. The main thing is not to forget to prepare a transparent salad bowl so that the dish appears in front of the guests in all its glory.

Photo source: flickr

You will need two potatoes, a can of canned fish, two carrots, three eggs, 100 grams of cheese, green onions and onions, mayonnaise to taste.

First you need to boil potatoes, carrots and eggs. Mash the fish, divide the boiled eggs into whites and yolks, rub all the ingredients into various containers (you can do this along the way). Then begin to lay in layers, each layer is coated with mayonnaise. 1 - mashed potatoes, 2 - canned fish with onions, 3 - carrots, 4 - egg whites, 5 - grated cheese and egg yolks, but without mayonnaise. Decorate the resulting salad with chopped green onions.

Let the salad sit for 15 minutes before serving.

Herring under a Fur Coat

You will have to work hard with this salad, but it is one of the ones, so the expended energy is more than compensated for during the feast.

Photo source: Wikipedia

To prepare this salad, you will need half a kilogram of potatoes, carrots, beets and salted herring, two onions, four eggs, pepper, salt and mayonnaise.

Boil the potatoes and carrots and cut them into neat cubes, boil the beets and grate them on a medium grater. Remove the bones from the herring fillet, if they remain in it after the factory processing, and cut into neat small cubes. Grate boiled eggs too, having previously peeled off the shell. It is important to first mix all the components separately with mayonnaise, and then lay them out in layers. The sequence should be as follows: potatoes, carrots, eggs, herring and beets. The salad should be soaked before serving in the refrigerator for an hour.

Before the New Year, each housewife tries to learn how to cook deliciously - “Herring under a fur coat”, “Olivier”, “Caesar”, “Mimosa”? We turned to Maksim Maksimenko, who absolutely deservedly bears the title of the best young chef Novosibirsk region. The guy won a regional competition, and is now considered one of the most recognized culinary experts in the region. It was to him on the New Year's Eve that we turned for advice!

HERRING UNDER A FUR: GRAB OR CUT IN CUBES?

Many housewives argue whether to rub or cut into cubes the ingredients for the Herring under a Fur Coat.

In my family, this question is generally of principle: I rub on a grater, and my wife loves with cubes. So on New Year's Eve, everyone prepares a separate portion of salad and eats it, - laughs Maxim.

But still, which recipe is considered a classic?

When the ingredients are grated. Thanks to this, the structure of the lettuce is more uniform, and the onion gives juice that permeates all layers and gives a slight bitterness, - explains Maxim's advantages.

Maxim Maksimenko suggested to us several recipes for the most popular New Year's salads.

How to cook "Herring under a fur coat":

For 1 serving:

herring - 50 gr.

boiled potatoes - 30 gr.

boiled beets - 30 gr.

onions - 10 gr.

boiled carrots - 30 gr.

mayonnaise - 30 gr.

For decoration, you can take a little greenery - parsley, for example.

Everything is simple here: first we spread a layer of boiled potatoes, grease with mayonnaise, then there is a layer of carrots - grease it with mayonnaise too. Then comes the onion, herring, beets, and finally another layer of mayonnaise.

Maxim told and how to cook a few more traditional salads for the New Year's table:

How to make Caesar salad

For 1 serving:

chicken (fillet or meat from the thigh) - 60 to 120 grams

Peking cabbage - 30 gr.

Cherry tomatoes - 30 gr.

Cheese ("Parmesan") - 50 gr.

Croutons - to taste

Dressing for Caesar sauce: it is a mixture of mayonnaise and mustard, proportions - one to one, that is, how much mayonnaise, so much mustard. But you can also make a little more mayonnaise.

Preparation: nothing complicated either: cut the bread into slices and dry it in the oven or fry until golden brown to make croutons. Chicken fillet also fry and cut into pieces. We cut the cheese into small slices. Further: Chinese cabbage rinse and tear into pieces, put on the bottom of the plate. I will overthrow to lay out chicken pieces, pour over the sauce, and then sprinkle with croutons, garnish with cheese and tomato slices.

How to make Olivier salad

Potatoes - 4 pieces

Carrots - 2 pieces of medium size

Pickled cucumbers - 3 pieces

Boiled beef (or tongue) - 200 gr.

Chicken eggs - 5 pcs

Canned green peas - 1 can

Mayonnaise, salt - to taste

Cooking: again, everything is extremely simple - boil potatoes, carrots and eggs, then peel and cut into cubes. We also cut the boiled meat and cucumbers. We combine all the ingredients, add to them green pea, mayonnaise, salt to taste, mix everything and the salad is ready!

How to make Mimosa salad

Canned fish (in oil) - 200 gr.

Potatoes - 300 gr.

Carrots - 200 gr.

Onions - 100 gr.

Cheese -150 gr.

Eggs - 4 pieces

Mayonnaise and herbs to taste

Boil potatoes, carrots and eggs. We rub them on a fine grater (do not mix, each of the products should be in separate container, rub the whites and yolks separately). We also rub the cheese.

We spread canned fish in a container, knead it with a fork evenly over the surface, grease it a little with mayonnaise. Then we alternately make a layer of proteins and carrots, also grease with mayonnaise. Then comes finely chopped onion, then a layer of potatoes (we also grease it with mayonnaise), and then a layer on grated cheese(also grease with mayonnaise). And only then we decorate the salad with herbs grated with yolks.

This salad is served in all best restaurants all over the world. So, to prepare it, you only need that four hundred grams of romaine lettuce, one hundred grams white bread, one large clove of garlic, fifty grams of extra virgin olive oil, one egg, juice of one lemon and Worcestershire sauce, two tablespoons of grated Parmesan cheese, and freshly ground black pepper.

Gently wash and dry the lettuce leaves with a paper towel, put it in the refrigerator, you will need to add them only before serving.

Let's start making garlic croutons. Take white dried bread (or loaf), cut off the crust from it, cut it into cubes with sides of one centimeter. We put them in an oven preheated to one hundred and eighty degrees and after ten minutes (after they are browned) we will get them out of there. Stir them occasionally so the sides don't burn. Crush the garlic in a garlic and mix it with salt. Add a tablespoon of olive oil and heat in a skillet, add croutons and keep them on fire for a minute and a half or two, stirring occasionally.

Put a pot of water on the fire, wait until it boils a little and dip one into it a raw egg, which needs to be pricked from its blunt end. You need to hold the egg for one minute.

Rub the salad bowl with garlic and put the herbs on it, sprinkle with olive oil and mix gently, add salt and pepper, mix gently again, pour with lemon juice and Worcester sauce (just a few drops should be enough), mix again. We break the egg and pour it onto the salad itself, the egg should cover lettuce leaves, sprinkle with grated cheese, mix everything again and add croutons, then mix for the last time.

Crab salad, classic recipe.

To prepare crab salad (its classic version), you will need one hundred grams of rice, half a kilo of crab sticks, four eggs, a small can of canned corn, sour cream, mayonnaise, pepper and salt.

Boil rice and eggs in advance.

Pour the rice into a salad bowl. Cut into small cubes crab sticks... Let's add them to the rice. Pour corn on top and three boiled eggs... Mix all the ingredients and season with mayonnaise and sour cream. Add salt and pepper and now you can serve it to the table.

Greek salad, classic recipe.

To prepare a classic Greek salad you need to take three chopped tomatoes, one chopped cucumber, one chopped onion, two sweet green peppers (chopped into rings), six tablespoons of olive oil, two tablespoons of vinegar, one hundred and fifty grams of feta cheese, twenty-five green and twenty-five black olives, parsley, salt, pepper, oregano.

The preparation of this salad is notable for its simplicity - you just throw all the vegetables into the salad bowl. Shake the olive oil, salt, vinegar, pepper in a separate container, pour over our salad with this dressing. Top the salad with diced feta cheese. Sprinkle everything with oregano and parsley.

Olivier salad, classic recipe.

Today, not a single festive table goes by without this salad. We offer you its classic performance. To do this, take one hundred and fifty grams of boiled beef, two medium potatoes, one large carrot, two eggs, eight small pickled cucumbers or two large fresh, one hundred grams of canned green peas. Mayonnaise and sour cream in equal proportions, pepper, salt.

We prepare this salad with our usual movements - boiled meat until cooked, boiled without peeling potatoes and carrots, boiled hard-boiled eggs. After all the vegetables and eggs have boiled, peel and shell them, cut them into not too large cubes, and cut the meat and cucumbers in the same way. We put all the ingredients in one container and add the peas to them. We added salt and pepper to taste and season with a mixture of mayonnaise and sour cream. You can just use mayonnaise, but with the addition of sour cream, the salad becomes healthier at times. After all this has been mixed, put the salad in the refrigerator for a while. When it's soaked, the salad tastes much better.

Mimosa salad, classic recipe.

Take one can for this salad. canned pink salmon, one hundred grams of onions, five to six boiled eggs, one hundred grams hard cheese, sixty grams of frozen butter, two or three boiled potatoes, mayonnaise.

This salad is made by laying out layers of food in the following way:

Peeled and grated potatoes

Mayonnaise

Canned fish smashed with a fork

Onions scalded with boiling water (cut into small cubes)

Mayonnaise

Coarse grated cheese

Mayonnaise

Grated (fine) yolk

Frozen butter, finely chopped.

Capital salad, classic recipe.

Well, we will finish our assorted salad with a recipe for the classic Stolichny salad, for the preparation of which you will need three potatoes, two eggs, one carrot, one hundred and fifty grams of beef, one pickled cucumber, two or three tablespoons of canned corn or peas, a bunch of green onions, three tablespoons of sour cream, two tablespoons of mayonnaise.

Cooking salad like this - boil potatoes, eggs (hard-boiled), carrots and beef. After the food has cooled, cut it into cubes. Several pieces beef can be left for later, they will serve you as decoration. Add chopped to the ingredients. pickle, peas / corn and green onions (you can substitute green onions for onions). Stir everything and season with either sour cream or sour cream with mayonnaise. Transfer to a salad bowl and garnish with meat, parsley and pickles.

Salt the water before boiling the beef. Then the meat will taste better. And add salt to the salad just before serving, otherwise the vegetables will flow.