Salad with fried onions, carrots and chicken. Salad with carrots and onions «Gluttony Salad with fried carrots and onions

12.03.2021

Salads with fried carrots and onions can surprise the household with an unusual combination of ingredients, the intricacies of the tastes of gastronomic duets and the bright colors of restaurant serving. Juicy vegetables gently complement each other's taste, and are interestingly combined with meat and fish.

How to prepare an amazing salad correctly, with what ingredients to combine the main "carrot-onion skeleton" of the dish? The recipe is not complicated, but it will delight sophisticated culinary experts with a nutritious result and appetizing appearance.

The optimal solution for losing weight. How are carrots and onions useful?

Variations of salads with fried carrots and onions are actively exploited by nutritionists, because the main components of light dishes are vitamin owners with a small amount of calories, nutritious helpers of folk healers. Thanks to the abundance of nutrients, carrots and onions will help:

normalize carbohydrate metabolism;
positively influence the emotional background;
stabilize blood pressure;
remove toxins and toxins accumulated in the body.

Regular use of these products will also have a positive effect on the general condition of the body, increase immunity.

The classic salad recipe with fried carrots and onions. Detailed description of processes

Fast, simple, cheap, spicy, satisfying ... All this is a short description of the dietary result of simple culinary manipulations. You can dilute the variegated range of tastes with the help of spices (cumin, coriander, caraway seeds, paprika).

Products used:

430 g carrots;
1 onion;
1 bunch of parsley;
2 tablespoons olive oil (for frying).

Cooking process:

Cut the carrots into neat slices, the onions into slices, finely chop the parsley.
Fry the onions in a pan until translucent, add carrots and parsley to the finished ingredient.
Stir the contents of the pan thoroughly.
Season with salt, spices.
Cook for 3-4 minutes, until the staple foods are brown.

For a more piquant taste, add freshly squeezed lemon juice, a few drops of sour seasoning will have a positive effect on the taste and vitamin characteristics of the dish.

Mouth-watering variations on a traditional dish. How to improve the usual composition of ingredients?

Experimental culinary experts who want to play with the textures and aromas of products create unique combinations of taste using fennel, potatoes and seafood.

Salads with fried carrots and onions will be even better if you add garlic, bell pepper, Chinese cabbage. Fry ingredients with soft cheeses such as mozzarella.

Snack with carrots, onions and chicken. Hearty Meat Eater Recipe

Why is the following salad good for you? Fried carrots with onions and chicken create not only a fragrant cooperation of tastes, but also have a positive effect on the gourmet's well-being. For greater nutritional value, exploit the gastronomic possibilities of potatoes, garlic.

Carrots contain a massive arsenal of trace elements, including carotene, phosphorus, magnesium. Onions are a useful owner of vitamins B, C, chicken is a source of potassium, sulfur, sodium.

Products used:

8 small potatoes;
4 medium carrots;
4 chicken legs;
1 Yalta onion;
1 red pepper;
1 sprig of rosemary
2 cloves of garlic;

For spices, use kosher salt, rosemary, spicy curry, oregano, marjoram. A pinch of ground turmeric and thyme will reveal the flavor potential of chicken.

Cooking process:

First heat the oven to 210 degrees, place the potatoes on a baking sheet and bake for half an hour.
When the potatoes have cooled, cut the pliable tubers in half, set aside.
Meanwhile, heat 1 tablespoon of oil in a skillet, season the chicken legs, fry the meat on each side for 7-8 minutes.
Add the remaining oil to the skillet, along with the garlic, onion, red pepper and chopped rosemary, and stir-fry for 2 minutes.
Cut the carrots and onions into chaotic slices, season with salt and pepper, send the vegetable mixture to the pan.
Place the chicken in a skillet among the vegetables, scatter the rosemary sprigs on top and fry until the chicken is cooked through and the vegetables are golden brown.

Such a salad with fried carrots and onions will also serve as the main course, for its lower calorie content, change the amount of meat, and use fillet slices instead of chicken legs.

A mushroom version of a nutritious dish. Broccoli and Cauliflower Salad

A juicy salad with mushrooms, fried onions and carrots will be even better if you dilute the usual combination of foods with new vitamin elements. The dish will easily become part of the diet of those who are losing weight, will delight vegetarians with satiety and a vegetable set of useful components.

Products used:

120 g broccoli;
110 g champignons (shiitake);
90 g cauliflower;
2 large carrots;
1 head of Crimean onion;
2 cloves of garlic;
2 tablespoons of olive oil.

Use white wine and rice vinegar as a flavoring dressing. One tablespoon of an alcoholic drink will add an exquisite aroma to the dish, saturate the food with malic and succinic acids, emphasize the natural tastes of vegetables, fully revealing their gastronomic potential.

Cooking process:

Cut the onion in half, chop the halves of the aromatic ingredient into delicate strips.
Chop the garlic into slices, stir the ingredients together with two tablespoons of olive oil, season with salt, and fry in a pan for 4-7 minutes.
At this time, cut broccoli and cauliflower into small flowers, carrots into thin strips, mushrooms into tiny slices.
Mix the ingredients together thoroughly, add to almost finished onion and garlic, cook for 5-8 minutes.
Mix dietary ingredients with each other, add spices and rice vinegar.

Why is this salad so good? Chicken, mushrooms, fried carrots, onions, delicious pieces of broccoli and cauliflower have a minimal set of calories, but each of the ingredients will saturate the human body with an arsenal of proteins and vitamin microelements.

Harmonious spices. Powders and herbs that improve the palate of food

You can make salads with fried carrots and onions more flavorful and nutritious with the right set of spices, including:

black, allspice;
cloves, ginger;
cilantro, coriander.

Be scrupulous about the dosage: the abundance of hot spices will easily ruin the overall picture of the dish, focusing on the tastes of bitterness and a burning aftertaste.

Even young children know that carrots are a very healthy vegetable. So healthy that the ancient Greeks considered it a sacred plant.

Carrots are a real storehouse of vitamins. And it is useful to eat it in any form: raw, boiled, dried, fried. Useful substances are stored in any form.

There are many recipes for making carrots, we will introduce you to some of them below.

Fried carrot salad

chicken fillet - 200 g;
carrots - 2 pcs.;
hard cheese - 150 g;
a handful of walnuts;
garlic to taste;
mayonnaise.

Boil the chicken fillet and cut it into large cubes. Peel the carrots, cut into strips and fry.

Rub the cheese on a coarse grater. Grind the walnuts.

Pass the garlic through a press and mix with mayonnaise. Next, lay the finished products in layers.

Put the chicken on the bottom of the salad bowl, coat with mayonnaise mixed with garlic. Then we spread the fried carrots, grease with mayonnaise again, sprinkle with cheese, again mayonnaise and finally sprinkle with walnuts. Let it brew for 20 minutes.

We serve to the table.

Zucchini fried with carrots

zucchini - 3 pcs.;
carrots - 1 pc.;
onions - 2 pcs.;
eggs - 2 pcs.;
salt;
vegetable oil.

Wash zucchini under cold water, cut in half and cut into slices. Cut the carrots into strips, put them in a preheated pan and fry a little over low heat. Cut the onion into rings and add to the carrots, fry together until golden brown.

Add the zucchini to the pan and fry together until the zucchini is browned. Salt. Beat eggs with a fork and pour our zucchini in a frying pan.

When the eggs are a little fried, mix everything thoroughly and simmer for another 5-7 minutes.

Fried carrots with onions

carrots - 5 pcs.;
onions - 3 pcs.;
vegetable oil - 1/4 cup;
sweet pepper - 1 pc.;
Bay leaf;
salt pepper.

Rub the carrots on a coarse grater. Heat vegetable oil in a frying pan and send carrots to fry.

Cut the onion into thin half rings and send it to the carrots. Stir the vegetables and fry for 20 minutes, stirring occasionally. Add salt, pepper and bay leaves.

Cut the bell peppers into small cubes and send them to the pan. Stir and fry for another 10 minutes.

Turn off the heat and serve.

Fried potatoes with carrots

potatoes - 1 kg;
onion - 1 pc.;
carrots - 2 pcs.;
parsley;
salt pepper;
pork fat.

Cut the potatoes into thin strips. Put 2 tablespoons in the pan. tablespoons of pork fat, melt it and add the potatoes, fry over low heat.

When the potatoes have grabbed and become a little soft, salt them and add the chopped onions. And put another spoonful of fat. We fry everything under the lid, stirring occasionally.

When the onion becomes soft, add the carrots, grated on a coarse grater. We fry our vegetables until tender.

Sprinkle with finely chopped parsley and dill before serving.

Fried eggplant with carrots

eggplant - 5 kg;
onions - 200 g;
carrots - 400 g;
garlic to taste;
parsley and dill;
vegetable oil - 0.8 l.

Wash young fresh eggplants and cut off from the stalk together with a part of the fruit. Cut them into cubes and fry in hot vegetable oil until tender. After the eggplants have been removed from the oil, sprinkle them with ground black pepper.

Rub the carrots on a coarse grater, cut the onion into slices, finely chop the garlic. Put the eggplants in a 0.5 liter jar, alternating with onion slices, carrots, garlic and finely chopped herbs. We compact the layers tightly.

Fill with oil in which it was fried. Add 1 teaspoon of apple cider vinegar.

We seal the jars hermetically and sterilize for 15 minutes.

Fried carrot salad - delicious! Recipes for fried carrot salads with Chinese cabbage, chips, tongue, mushrooms

The fried carrot salad is delicious! Fried carrot salad recipes with Chinese cabbage, chips, tongue, mushrooms, peppers and squid

Carrots have always been considered one of the best sources of fiber and carotene. In addition, it contains lycopene, ascorbic acid, vitamins of different groups, minerals and many other valuable substances. In addition, carrots are combined with any fruit, fish, vegetables or meat.

Consuming this vegetable regularly can improve vision, skin and stomach health. The more often this product appears on your tables, the more your body will receive useful substances.

Even fried, this product retains some of its vitamins. A lot of salads are prepared from fried carrots, and often this vegetable is just an addition. But there are some dishes that lose their original taste without this ingredient.

Recipes for just such salads are presented below.

Fried carrot salad general cooking principles

Peel carrots with a special kitchen vegetable peeler.

Use young carrots for salads.

Fry carrots only in heated oil.

To color the carrots when roasting, dry them with paper towels before cooking.

Fry the carrots in vegetable or olive oil.

Add salt only at the end of cooking.

To cook the carrots faster, grate them.

Season salads with fried carrots with low-fat mayonnaise.

If you are preparing frying from onions and carrots, then add the second ingredient to the pan only after a couple of minutes.

Decorate salads with any greens before serving.

Fried carrot and beef tongue salad

Ingredients:
... three fresh carrots;
... 440 g beef tongue;
... salt;
... half a can of canned peas;
... vegetable oil;
... two tablespoons of mayonnaise;
... one bow;
... spices;
... five tablespoons of apple cider vinegar.

1. Defrost the beef tongue, wash it with a brush and dip it into a saucepan. Pour plenty of water over the tongue, add salt and cook for three hours.

Check readiness with a fork, it should easily pierce the meat.

2. Cool the finished beef tongue, remove the skin and cut into strips.

3. Grate the peeled carrots using a special Korean carrot grater. Heat the oil in a skillet and dip the grated ingredient into it.

Fry for 5 minutes, then drain off excess oil.

4. Peel the onion and cut into thin rings. Place the rings in a deep container, cover with vinegar and leave to marinate for half an hour.

After the elapsed time, drain the vinegar and squeeze the onion.

5. Take a plate and place the washed canned peas in it. Add mayonnaise, fried carrots, salt, beef tongue and pickled onions there.

Stir the dish and serve, garnish with lettuce leaves on the table.

Hot fried carrot and Chinese cabbage salad

Ingredients:
... three tomatoes;
... carrot;
... three leaves of Chinese cabbage;
... 55 g salami;
... one pickled cucumber;
... two branches of green onions;
... half a spoonful of vinegar;
... cheese;
... three tablespoons of olive oil;
... half a spoonful of regular mustard.

1. Peel and chop the carrots. Fry the vegetable in hot sunflower oil until tender.

Season with salt and pepper if desired.

2. Rinse Chinese cabbage leaves under running water and chop with a sharp knife on a cutting board.

3. Cut the pickled cucumber into strips.

4. Free the sausage from the film and chop into strips.

5. Rinse one tomato and cut into cubes.

6. Rinse green onions and chop very finely.

7. Take a serving dish and place the first layer of Chinese cabbage, then the fried carrots.

8. Next place the salami, on top of them cucumber and tomatoes. Sprinkle the top with chopped green onions.

9. For dressing, combine mustard, vinegar and olive oil. Pour this mixture over the salad.

10. With the last layer on the salad, grate the cheese, and place the dish in the microwave for three minutes. Garnish the hot salad with tomato wedges.

11. Serve the salad immediately after baking, cut like a cake. No additives are required for such a dish.

Fried carrot salad with mushrooms and prunes

Ingredients:
... two carrots;
... homemade mayonnaise;
... salt;
... 265 g of champignons;
... a pair of onion heads;
... incomplete glass of walnuts;
... pepper;
... frying oil;
... 130 g of prunes.

1. Peel the carrots and grate on a medium grater. Peel and chop the onion into small cubes.

2. Rinse the champignons, wipe with a napkin and cut into cubes.

3. Put the prunes in a bowl and cover with boiled water. After the elapsed time, take out the prunes, squeeze and chop finely.

4. Preheat a dry skillet and toast the nuts in it, then chop them with a knife.

5. In another skillet, heat the oil and fry the carrots in it, stirring occasionally, for 4 minutes.

6. Salt the carrots and transfer to a container.

7. In the same pan, dip the onion and fry it until translucent. Transfer it to a plate as well.

8. In the remaining oil, fry the mushrooms until soft. Don't forget to add salt.

9. Take a special round salad dish and place cling film on the bottom. The edges should hang down.

10. Place the nuts on the bottom. Place the carrots on top of them.

Sprinkle everything with pepper and spread mayonnaise.

11. Next, lay a layer of onions, then mushrooms. Spread the prunes and mayonnaise evenly over the mushrooms.

12. Sprinkle again with nuts, put onions, mushrooms and again pepper and spread with mayonnaise. Spread the carrot layer last.

13. Remove the prepared salad to a cold place and let it brew.

14. Then remove the dish and turn it over. A beautiful and delicious salad is ready!

15. Serve this yummy with meat or fish dishes.

Fried carrot salad with chips

470 g chicken fillet;
... vegetable oil;
... 190 g carrots;
... bay leaf;
... salt;
... 120 g chips;
... peppercorns;
... five cloves of garlic;
... mayonnaise;
... one sweet bell pepper.

1. Rinse the chicken fillets under running water and remove the films. Fill a pot with water and dip the chicken into it.

Cook the meat for 20 minutes. After the water boils, add peppercorns and bay leaves to the broth.

2. Peel the carrots with a special knife and chop. Fry the vegetable in hot vegetable oil until tender.

Add your favorite spices at the end.

3. Rinse the Bulgarian pepper, cut in half and remove the center. Cut the rest into strips.

4. Peel the garlic cloves and squeeze out with a garlic press.

5. Cool the finished chicken fillet and cut into strips.

6. Take a deep salad bowl and place in it the fried carrots without oil, salt, chicken fillet, chopped garlic, bell pepper, mayonnaise and halved chips.

7. Stir the salad just before serving to keep the chips crisp.

8. Serve the salad with country-style fries.

Fried carrot, mushrooms and bell pepper salad

Ingredients:
... 700 g of champignons;
... two carrots;
... two bell peppers of different colors;
... salt;
... three tablespoons of apple cider vinegar;
... pepper;
... two bows;
... 95 g olive oil;
... 4 cloves of garlic;
... two tablespoons of sugar.

1. Peel the carrots and grate them on a special grater for Korean salads.

2. Peel the onion and cut into thin half rings.

3. In a frying pan, heat the olive oil and fry the onions in it first, and after a while add the carrots. Fry until the ingredients are soft, then transfer the vegetables to a plate to cool.

4. Add olive oil to the same frying pan and fry the mushrooms cut into slices until tender. Season with salt at the end of cooking.

5. Rinse the Bulgarian pepper, remove the stem and core. Cut the vegetable into thin strips and combine with the carrot and onion roast.

6. Add sugar, salt, fried mushrooms and pepper to vegetables.

7. Squeeze the garlic into the same mixture, add vinegar and mix gently.

8. Let the salad sit for a couple of hours and serve.

9. The dish goes well with meats and main courses.

Spicy salad of fried carrots and squid

Ingredients:
... 1.4 kg of squid;
... 2 carrots;
... a spoonful of sugar;
... a spoonful of sesame;
... 2 onions;
... six cloves of garlic;
... two tablespoons of 9% vinegar;
... 8 tablespoons of vegetable oil;
... some paprika.

1. Open the squid until tender, cool and cut into long strips.

2. Cut the onion into half rings and fry with half vegetable oil for 6 minutes. Add sesame seeds there.

3. Cut the peeled carrots into thin strips and fry them in the remaining vegetable oil along with sugar and paprika until tender.

4. Take a bowl and place the squid, sautéed onion, cooked carrots and the oil in which they were fried. Add salt, vinegar and minced garlic to the salad.

5. Stir the dish well and put it in the refrigerator.

6. Serve the carrot and squid salad along with the garlic bread.

7. Boiled rice is suitable as a side dish for such a dish.

Fried carrot salad Obzhorka

Ingredients:
... 430 g of beef;
... 5 tbsp. l. mayonnaise;
... pepper;
... three carrots;
... greens;
... two pickled cucumbers;
... salt;
... frying oil;
... onion.

1. Boil the meat until tender, let it cool and cut into large strips.

2. Peel the onion and chop it. Grate the carrots or cut into strips.

3. Peel the pickled cucumbers and cut into cubes.

4. Fry the onion in a skillet with a little oil until browning.

5. In the same skillet, fry the onion for 10 minutes.

6. Place the fried vegetables, meat and cucumbers in a salad bowl.

7. Add pepper, mayonnaise, salt there, mix everything and leave to infuse for half an hour.

8. Serve the Obzhorka salad as a main course, on plates with a slice of bread.

9. Do not forget to sprinkle each plate with chopped herbs.

Fried Carrot Salad Tips & Healthy Tips

Add chopped garlic to the carrots for a spicy sauté.

Carrots acquire an even more interesting taste if you fry onions with them.

Add hot chilli peppers to the carrots for a spicy stir-fry.

Add honey to the carrots for a sweet taste.

Carrots can be fried immediately along with the mushrooms.

To make the nutrients of the carrots better absorbed, add butter to the pan during frying.

Drain all the oil before adding the fried carrots to the salad.

Fried carrots can be replaced with Korean-style carrots.

Fried carrot and onion salad

Cooking a salad of fried carrots and onions

Have you ever tried lightly fried carrot salad? Want to try? If you, like me, sometimes breaks into very light dishes, and in the spring you just want these, then you will like the salad.

This is a piece of cake. A little sweet carrots, pickled onions with sourness, aromatic herbs and spices, that's the whole taste.

The salad is useful during fasting, diversifies the vegetarian menu and can serve as a side dish for complex dishes.

Cooking a dish according to the recipe "Salad of fried carrots and onions":

To prepare a salad of fried carrots with onions, take the sweet fruits of medium-sized carrots (3 pieces per serving), 1/2 onion, a little fresh cilantro or parsley, dry oregano, lemon juice, olive oil, a pinch of sugar and salt.

Cut the onions into thin half rings.

Rinse well with cold water to remove the bitterness, squeeze. Add lemon juice, ground coriander, salt and sugar.

Stir and leave to marinate.

Cut the carrots into thin rings, finely chop the cilantro or parsley.

Add 4 tablespoons of water and 1 tablespoon of olive oil to a preheated pan. Simmer carrots until al dente, stirring occasionally, for 3-5 minutes.

You can do without water by adding as much oil as you like. The carrots become softer, slightly ruddy, but still remain firm and keep their shape well.

Salt it slightly to taste.

Put fresh dandelion leaves or arugula on a dish. I was surprised that young dandelion leaves have no bitterness at all, they are absolutely neutral in taste, very pleasant.

Top with toasted carrots. Sprinkle with oregano and pepper.

Lay the pickled onions in a heap on top of the carrots, sprinkle with chopped cilantro. The salad is ready, you can serve it right away.

carrot salad with onions

Carrot salad with onions

I would like to present you a delicious salad in two versions. For those who like mayonnaise and for those who don't. Also, during the fast, you can replace the usual mayonnaise with lean mayonnaise or not put mayonnaise at all, and the salad will become lean.

In both cases, the salad is hard to come off!

Ingredients for Carrot and Onion Salad:

Bulb onions 3 pcs
Medium carrots 3 pcs
Peas, canned 1 can
Parsley 1 bunch
Black pepper
Salt
Mayonnaise
Vegetable or olive oil
Vinegar

How to make carrot and onion salad:

Finely chop the onion, coarsely grate the carrots, chop the parsley.
Fry the onions and carrots in olive or vegetable oil. Cool it down.

Add peas, parsley, black pepper, salt and vinegar (if you are going to do it with mayonnaise, add it too). Mix well and the salad is ready!
BON APPETIT!

Recently, I happened to find out the recipe for a very tasty dish, which, adorned my New Year's table. Female.

Georgian chicken dish Guruli

A couple of days ago I decided to cook chicken for lunch. I thought for a long time, decided how to pamper my family, but what.

Pkhali from beet tops

At most festive, Georgian feasts, you can see an appetizer on the table with an interesting name -.

Chicken in Georgian sauce

Homemade dish from Adjarian cuisine. Delicious and very aromatic.

Chicken in fresh herbs sauce with garlic.

How to make chicken satsivi

The most famous Georgian dish, probably SATSIVI! It is present on every festive table.

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22.11.2015
Read 1617 times.

What salads from fried carrots do you know.

Galina Butovskaya Artificial Intelligence (283177) 5 years ago

Salad with fried carrots, tomatoes and bell peppers

Ingredients:
500 g bell pepper
500 g carrots
500 g tomatoes
onion head
sunflower oil
salt and sugar to taste

Recipe:
Wash fresh carrots, peel and cut into thin strips. Free the bell peppers from the grains, and cut into thin strips. Scald the tomatoes with boiling water, remove the skin, and chop finely.

Cut the onion into half rings. Stir the finished products, place in a greased frying pan, and leave over medium heat, stirring occasionally.

When the vegetables are fried, season with salt and pepper to taste.

Salad with fried carrots, cheese and chicken

200 g chicken fillet
1-2 carrots
100-150 g cheese
a handful of walnuts
garlic (to taste)
mayonnaise

Recipe:
Boil and cut the chicken fillet into large cubes. Peel the carrots, cut into strips and fry.

Also grate the cheese on a coarse grater. Chop the walnuts.

Pass the garlic through a press and mix with mayonnaise. Next, the finished products are stacked in layers.

At the bottom of a deep salad bowl, first put a layer of chicken meat, then coat the first layer with mayonnaise mixed with garlic. Then lay out the fried carrots, grease with mayonnaise again, then sprinkle with cheese, grease with mayonnaise again and sprinkle with walnuts in the top.

Gena korot Enlightened (34879) 5 years ago

* 500 g of small carrots,
* 2 tsp whole cumin seeds,
* 1-2 small dry chili (crumble).
* 2 cloves of garlic (peeled).
* 2 sprigs of fresh thyme,
* 1 orange (cut in half).
* 1 lemon,
* 3 ripe avocados,
* 4 slices of ciabatta or other good bread, 1 cm thick,
* 2 handfuls of lettuce mixture,
* 2 packs of watercress,
* 140 g sour cream,
* 4 tbsp. l. different seeds (fry).
* olive oil,
* red and white wine vinegar,
* sea salt and freshly ground black pepper. ‘This is a place for your advertisiment’

1. Preheat the oven to 180 degrees. Boil the carrots in boiling salted water for 10 minutes, leaving them slightly harsh.

Drain and transfer to a baking sheet. Season while still hot.
2. Crush cumin, chili, salt, pepper, garlic, thyme leaves in a mortar. Add olive oil to this paste and splash with vinegar for a marinade and dressing.

Stir well and pour the carrots into the baking sheet. Place the orange and lemon halves there, cut side down.

Let them roast with the carrots, soaking in their aroma. Place the baking sheet in a preheated oven for 25-30 minutes.
3. Place the peeled and sliced avocado in the finished carrots. Squeeze the juice from oranges and lemons, mix with the same amount of olive oil and a drop of red wine vinegar. Pepper, salt, season the salad.

Stir, taste and season again if necessary. Place the ciabatta to be fried and invite your guests to the table.
4. Break the bread and sprinkle on the salad. Stir, add lettuce and transfer to a large platter or plates.

Top the salad with sour cream and fried seeds, drizzle with olive oil.

Vera Kapinos (Ozerova, Nagaeva) Expert (260) 5 years ago

I fry carrots with onions, tomatoes and paprika (already delicious!). Separately fry the thinly sliced eggplants. I chop odorous herbs (cilantro, dill - to taste) and finely-finely garlic.

Layering: eggplant, garlic mixture, vegetable mixture. It is very tasty both warm and cold.

Nadia K. Master (1750) 5 years ago

I like this:

1 can of "Natural Tuna" canned food (in its own juice).
1 cup cooked rice
1 pickled cucumber
1 head of onion,
2 hard-boiled eggs
0.5 cups mayonnaise
dill and parsley to taste.

Irisha_CH Enlightened (43352) 5 years ago

Oksana Yaroshenko Thinker (5913) 5 years ago

I tried it with a friend, I really liked it, fry the onions with carrots, add finely chopped smoked chicken (breast, but I think you can use any parts) and finely chopped cucumber, season with mayonnaise. Carrots with = a lot, everything else to taste, satisfying, tasty, aromatic!

Larisa and Leonid Pro (563) 2 months ago

Oksan, what kind of cucumber? fresh or salty?

Irina Ustimenko Pro (727) 5 years ago

fry the carrots (finely grated) with onions. cool, add 1/1 cheese grated on the same fine grater, mix with mayonnaise, sprinkle with kirieshkas for serving (other croutons, preferably from black bread)

dream Enlightened (24024) 5 years ago

300 grams of liver, 300 grams of carrots, 300 grams of onions, 3 eggs, 3 tablespoons of starch, mayonnaise, vegetable oil for frying. Boil the liver, cut into thin cubes. Cut carrots and onions into cubes, fry on rast. oil, salt. spices.

Beat eggs with starch, salt, spices. Bake small pancakes from this. When they are cool, roll them into a tube and cut them into strips.

Then mix everything and season with mayonnaise. A little long, but very tasty!

William Artificial Intelligence (210567) 5 years ago

Carrot salad with fried pork

Ingredients:
Carrots - 3 large pieces.
onions - 2 medium pieces.
pork - 150 gr.
black pepper,
Red pepper,
garlic to taste
salt to taste
sugar - 1 tbsp. l.
water - 2 tbsp. l.
soy sauce - to taste,
grows up. butter.

Cooking method:
Chop the carrots as you like. (Everything is simple for me - a harvester :), salt and pepper with black and red pepper, add soy sauce, mix.
In a frying pan with grows. fry the onion in half rings until golden brown, add the sliced meat to the onion and fry until tender.
Transfer the frying to the carrots, add crushed garlic and sugar syrup: mix 2 tbsp. l. water and 1 tbsp. l. sugar, mix well. You can add some herbs or sprinkle with sesame seeds.
A delicious, healthy and satisfying salad is ready. Pleasant)))

Irina Vedeneeva (Burlutskaya) Artificial Intelligence (313590) 5 years ago

New Year's fish salad with carrots and onions. Recipe with step by step photos

We are ready to offer you a very simple and delicious New Year's salad of fish, carrots and onions. which you can prepare both for a regular dinner with your family and for a festive table!

bulb
300 g white fish fillet
carrot
Laurel leaf
Peppercorns
Half a bunch of parsley
Vegetable oil for frying
Salt to your liking
Mayonnaise packaging, you can use homemade mayonnaise
100 g cheese

Fish salad with carrots and onions - recipe.

We take the fish fillet, rinse it under running water, put it in a saucepan and fill it with water. There you also need to send a few peppercorns, a bay leaf, half an onion, herbs, and put on fire.

Add a little salt to the saucepan and cook the fish until tender.

We take carrots, clean and wash them. Grate the carrots and cut the rest of the onion into half rings.

Then you need to put a frying pan with vegetable oil on the fire and heat it well. Now put the carrots in the pan and fry them.

Fry the onions separately in a skillet until tender.

After the fish has cooked, it must be removed from the saucepan and allowed to cool. After that, the already cooled fish must be disassembled into small pieces.

To prepare New Year's salad, you need a serving ring, but if you don't have one, then you can do without it by making a semblance of a serving ring for serving with your own hands.

To do this, take a plastic bottle and cut it on both sides so that a ring comes out. We put our ring on a plate and lay out the fish, it will be the first layer of our salad.

The fish on top should be well greased with mayonnaise.

Put the onion on the fish in the next layer and distribute it evenly over the surface.

Grease the top with mayonnaise again. Put the fried carrots on the onion, smooth and grease again with mayonnaise.

We grate the cheese, then put it on the salad with the last layer.

Now very carefully remove the serving ring from the salad. We can decorate our New Year's salad at will.

Cooking time: 15 min.

Preparation time: 5 min.

Type of dish: salads

The recipe is suitable for:
fasting, dinner, lunch.

Ingredients for the "Fried Carrot and Onion Salad" recipe:

Fresh cilantro 4 sprig Ground coriander 1 pinch Onion 0.5 pcs Extra Virgin olive oil 1 tbsp l Carrots 3 pcs Dandelions 20 g Oregano dry 0.5 tsp Ground allspice 1 pinch Sugar 1 pinch Lemon juice 1 tbsp l.

Cooking a salad of fried carrots and onions

Have you ever tried lightly fried carrot salad? Want to try? If you, like me, sometimes breaks into very light dishes, and in the spring you just want these, then you will like the salad. This is a piece of cake. A little sweet carrots, pickled onions with sourness, aromatic herbs and spices, that's the whole taste.

The salad is useful during fasting, diversifies the vegetarian menu and can serve as a side dish for complex dishes.

Cooking a dish according to the recipe "Salad of fried carrots and onions":

Step 1

How to squeeze more lemon juice

Step 2

Cut the onions into thin half rings.

Step 3

Rinse well with cold water to remove the bitterness, squeeze. Add lemon juice, ground coriander, salt and sugar. Stir and leave to marinate.

Step 4

Cut the carrots into thin rings, finely chop the cilantro or parsley.

Step 5

Add 4 tablespoons of water and 1 tablespoon of olive oil to a preheated pan. Simmer carrots until al dente, stirring occasionally, for 3-5 minutes. You can do without water by adding as much oil as you like. The carrots become softer, slightly ruddy, but still remain firm and keep their shape well. Salt it slightly to taste.

It is difficult to imagine Russian cuisine without such an affordable vegetable as carrots. They are a good source of carotene and fiber. Lightly fried, it retains most of the vitamins and other nutrients, so it is often added to various dishes. Learn how to make a delicious fried carrot salad at home.

How to make a salad

Raw and fried vegetables go well with many other vegetables, meats, fish, seafood, mushrooms, cheeses and even some fruits. They can be seasoned with mayonnaise, sour cream, olive, refined and unrefined sunflower oil, homogeneous mustard or in grains. Carrots are cut into slices, semicircles, strips, cubes, based on the recipe and culinary preferences. Fried in butter, vegetable oil, or a mixture of them.

Fried carrot salad recipe

Today you can find many recipes for making salads with fried carrots. These can be options for people who do not eat meat and animal products, or, conversely, dishes high in protein products. Follow the step-by-step instructions with the photo, then your salad will turn out to be perfect in taste and appearance.

With chicken fillet

Time: 40 minutes.
Quantity: 6 servings.
Caloric content: 162 kcal / 100 g.
Cuisine: Russian.
Difficulty: easy.

Puff chicken salad with carrots will become a decoration of a festive and everyday table. A multicomponent dish, it may well replace the main meal. Due to the large amount of vegetables, the treat has an average calorie content. As a dressing in this recipe, a mixture of mayonnaise and sour cream is used. It is better to give preference to a fermented milk product from 20% fat.

Ingredients:

boiled chicken - 250 g;
vegetable oil - 40 ml;
mayonnaise - 40 g;
sour cream - 40 g;
prunes - 12 pcs.;
walnuts - 200 g;
carrots - 200 g;
pickled cucumbers - 2 pcs.;
potatoes - 2 pcs.;
onion - 100 g;
salt is optional.

Cooking method:

Boil potatoes, peel, cool.
Peel the onion, chop finely, fry the vegetable in vegetable fat until soft.
Peel the carrots, grate coarsely, send to the onions, fry until tender.
Salt the vegetable mixture and cool.
Finely grate the boiled potatoes.
Chop the boiled chicken finely.
Chop the pickled cucumbers.
Place the potatoes on the bottom of the salad bowl.
Mix mayonnaise with sour cream separately, brush the first layer with the resulting mixture and smooth.
Lay out the chicken, coat again.
Then lay out the pickled cucumbers, grease with dressing, then lay out the vegetables, coat again with a mixture of sour cream and mayonnaise.
Top with chopped prunes and walnut kernels.

With bell pepper and walnuts with arugula

Time: 30 minutes.
Quantity: 2 servings.
Caloric content: 259 kcal / 100 g.
Cuisine: Mediterranean.
Difficulty: easy.

A bright and delicious salad with carrots that can cheer you up at any time of the year. It keeps you feeling full for a long time with walnuts, feta cheese and fiber-rich carrots. If you can't find arugula, you can replace it with another lettuce. Dressing with lemon juice sets off the sweetness of vegetables, gives the dish its characteristic sourness.

Ingredients:

feta cheese - 100 g;
vegetable oil - 80 ml;
arugula - 50 g;
walnuts - 7 pcs.;
carrots - 2 pcs.;
red onion - 1 pc.;
lemon - ½ pc.

Cooking method:

Peel the carrots, cut into not very thick slices.
Peel the bell pepper from seeds, cut into squares.
Fry vegetables in a skillet with a little vegetable fat.
Rinse the arugula, dry it, and place it as a "pillow" on a serving plate.
Cut the cheese into cubes.
Coarsely chop the walnuts with a knife, fry in a dry frying pan.
Mix lemon juice separately with oil, salt and pepper.
Peel the onion, cut into half rings thinly.
Put the frying on the arugula, then the raw onions, cheese, nuts.
Drizzle the previously prepared dressing over the dish before serving.

With oranges and cinnamon

Time: 30 minutes.
Quantity: 4 servings.
Caloric content: 149 kcal / 100 g.
Purpose: appetizer, side dish.
Cuisine: Mediterranean.
Difficulty: easy.

An original dish that combines fried, lightly salted carrots, sweet oranges and spices such as cinnamon and nutmeg. The salad is perfect for main dishes of chicken, duck. In this case, it is not necessary to sprinkle the side dish with powdered sugar. Also, this dish can act as a kind of dessert for real gourmets.

Ingredients:

carrots - 3 pcs.;
oranges - 2 pcs.;
olive oil - 60 ml;
icing sugar - 40 g;
salt, cinnamon, nutmeg, ground white pepper.

Cooking method:

Peel the carrots, grate on a coarse grater.
Fry the vegetable in a preheated pan with olive oil until soft, add salt and pepper at the end.
Peel the oranges, get rid of the white films, cut the flesh into pieces.
Transfer the fried vegetable to a salad bowl, add orange pulp, ground cinnamon, nutmeg.
Sprinkle the icing sugar on the dish before serving.

With chicken and mushrooms

Time: 30 minutes.
Quantity: 4 servings.
Caloric content: 131 kcal / 100 g.
Cuisine: Russian.
Difficulty: easy.

The salad with carrots, chicken and mushrooms turns out to be very satisfying. To shorten the cooking time of this dish as much as possible, boil chicken fillets and eggs in advance. This recipe uses champignons. They can be replaced with other species, for example, porcini mushrooms, oyster mushrooms or chanterelles. Greens can also be selected based on culinary preferences. Parsley and cilantro work well with this set of ingredients.

Ingredients:

champignons - 300 g;
vegetable oil - 40 ml;
mayonnaise - 40 g;
dill - 20 g;
eggs - 2 pcs.;
onions, carrots - 1 pc.;
boiled chicken fillet - 200 g;
salt.

Cooking method:

Boil hard-boiled eggs, cool.
Rinse the champignons, dry, cut into plates, fry in vegetable fat.
Peel the rest of the vegetables, coarsely grate the carrots, chop the onion, fry everything until golden brown.
Cut the boiled fillet into small pieces.
Peel the eggs, cut into cubes.
Combine all ingredients, add chopped dill, salt to taste.
Season the mixture with mayonnaise, mix well.

With meat

Time: 1 hour.
Quantity: 4 servings.
Caloric content per 100 grams: 216 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: medium.

This salad with fried carrots and meat is perfect for the winter when fresh vegetables are not available. In addition, seasonal herbal products contain more vitamins and other nutrients. The classic combination of carrots and beets serves as a good base for a salad. This recipe uses lean pork, you can experiment with other types of meat.

Ingredients:

pork - 300 g;
vegetable oil - 100 ml;
mayonnaise - 100 g;
carrots - 3 pcs.;
beets, onions - 1 pc.

Cooking method:

Peel vegetables, rinse, dry.
Coarsely grate the carrots, fry in heated vegetable fat. If the vegetable has completely absorbed the fat, add a little water and cook until soft.
Coarsely grate the beets, fry them separately in vegetable fat.
Cut the meat into thin strips, fry separately in a large amount of oil.
A golden brown crust should form on the slices, salt and pepper at the end of frying.
Chop the onion in any way.
When the fried vegetables have cooled to room temperature, combine them, season with mayonnaise, add spices as needed.

With burdock root

Time: 20 minutes.
Quantity: 1 serving.
Caloric content per 100 grams: 189 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: easy.

An original side dish consisting of fried burdock root and carrots will surprise the most avid gourmet. The vegetables are caramelized with the addition of oil and balsamic vinegar. White dessert wine gives special notes... The dish looks very aesthetically pleasing and has a characteristic shine. The salad is decorated with parsley; you can use both fresh and dried herbs.

Ingredients:

olive oil - 25 ml;
balsamic vinegar - 20 ml;
parsley - 10 g;
honey - 10 ml;
white dessert wine - 7 ml;
burdock - 1 pc.;
carrots - ½ pc.

Cooking method:

Cut the pre-peeled carrots and burdock root into long strips.
Heat olive oil in a skillet, fry vegetables in it until tender, add balsamic vinegar, honey and white wine at the end.
Sprinkle with chopped parsley before serving.

With bell pepper and tomatoes

Time: 1 hour.
Quantity: 4 servings.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

Delicious balanced salad that can be consumed without a twinge of conscience in the evening as a full-fledged dinner. Chicken fillet and hard cheese will keep you feeling full for a long time. A set of vegetables goes well with these protein foods. The recipe specifies Dutch cheese, you can substitute any other hard variety of your choice.

Ingredients:

boiled chicken fillet - 450 g;
orange juice - 60 ml;
Dutch cheese - 50 g;
olive oil - 40 ml;
white wine vinegar - 40 ml;
parsley - 10 g;
green onion - 2 feathers;
tomatoes - 2 pcs.;
carrots, Bulgarian pepper - 1 pc.;

Cooking method:

Peel all vegetables, rinse, dry.
Remove the bell peppers from the seeds, cut into thin strips.
Cut the boiled chicken into strips.
Cut carrots into thin cubes, or grate for Korean carrots, lightly fry in olive oil.
Cut the tomatoes into thin slices.
Cut the cheese into small cubes or finely grate.
Chop green onions and parsley.
Combine all ingredients in one bowl.
For dressing, combine orange juice, vinegar, olive oil, salt, black pepper.
Season the salad, mix well and leave for half an hour to infuse.

With trout

Time: 45 minutes.
Quantity: 4 servings.
Caloric content per 100 grams: 233 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: medium.

Easy to prepare, but difficult to serve, this dish with trout and salad will become a real decoration of the table. A tall culinary ring is used for its presentation. If you do not have such kitchen utensils at hand, then you can use a glass or cup. The dish is a multi-layered tower topped with a grated cheese cap.

Ingredients:

trout fillet - 600 g;
mayonnaise - 250 g;
leaf salad - 100 g;
Dutch cheese - 100 g;
vegetable oil - 60 ml;
parsley - 10 g;
onions - 2 pcs.;
carrots - 1 pc.;
salt.

Cooking method:

Rinse the fish fillets, dry, cut into small pieces.
Fry in a hot skillet until cooked through, at the end of frying season with salt and pepper the fish.
Peel the carrots, grate coarsely, fry separately in vegetable fat.
Cut the onion into half rings, also fry separately.
Take a presentation plate, lay out lettuce leaves, and place a culinary ring on top.
Put a layer of fish on the bottom of the ring, brush with mayonnaise.
Then fried onions and mayonnaise again.
Put carrots on top, coat with sauce.
Carefully remove the culinary ring, garnish the top with grated cheese and a parsley leaf.
Make the rest of the servings according to the number of guests using the same principle.

With onions and canned peas

Time: 30 minutes.
Quantity: 4 servings.
Caloric content per 100 grams: 109 kcal.
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: easy.

A light salad with fried carrots and onions with the addition of canned peas will serve as an excellent side dish for meat and fish dishes. This vegetable combination can be safely consumed in the evening as a dinner. Sour cream is used for dressing according to this recipe. Its fat content depends on your taste preferences and dietary prescriptions. In this case, a fermented milk product with a fat content of 20% is used.

Ingredients:

canned peas - 200 g;
sour cream - 75 g;
vegetable oil - 60 ml;
green onions - 15 g;
parsley - 10 g;
carrots, onions - 3 pcs.;
salt, black pepper.

Cooking method:

Peel the vegetables, rinse, dry.
Cut the onion into half rings of medium thickness.
Grate the carrots on a coarse grater.
Fry the onions in a preheated skillet with butter until soft, then send the carrots.
Transfer the fried vegetables to a salad bowl to cool down faster.
At this time, chop the parsley and green onions.
Send chopped greens and canned peas to cooled vegetables.
Season the dish with salt and pepper to taste.
Season everything with sour cream and mix well.

With beef tongue

Time: 3 hours 40 minutes.
Quantity: 4 servings.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

Cooking beef tongue takes a long time, so it is better to cook it in advance so that at the time of assembly of the dish all the ingredients are ready. If you don't like this delicacy, then you can replace it with a piece of boiled beef. The meat will work well with the rest of the recipe. Onions marinated in apple cider vinegar give the dish a special taste.

Ingredients:

carrots - 3 pcs.;
beef tongue - 450 g;
canned peas - 100 g;
sunflower oil - 20 ml;
mayonnaise - 50 g;
onion - 1 pc.;
apple cider vinegar - 100 ml;
salt.

Cooking method:

Prepare the beef tongue in advance, it will cook for about 3 hours.
Peel the onion, cut into half rings and marinate in apple cider vinegar for half an hour.
Peel the finished tongue, cut into strips.
Grate the peeled carrots on a Korean carrot grater, then fry in sunflower oil.
Transfer the washed canned peas to a salad bowl, add mayonnaise, carrots, tongue and pickled onions.
Mix everything well, after adding salt to taste.

Hot Peking Cabbage Salad

Time: 50 minutes.
Quantity: 4 servings.
Caloric content per 100 grams: 158 kcal.
Purpose: appetizer, side dish.
Cuisine: Mediterranean.
Difficulty: easy.

Warm vegetables are a worthy meal, especially during winter. The dish combines a large amount of vegetables, sausage and hard cheese. Sausage, in this case salami, is interchangeable with cervelat or ham. Hard cheese can also be of any kind, depending on your culinary preferences.

Ingredients:

olive oil - 60 ml;
Chinese cabbage - 50 g;
salami - 50 g;
Dutch cheese - 50 g;
sunflower oil - 20 ml;
table mustard - 10 g;
vinegar - 10 ml;
green onions - 10 g;
tomatoes - 3 pcs.;
carrots - 1 pc.;
pickled cucumber - 1 pc .;
spices.

Cooking method:

Peel the carrots, chop finely, fry in hot sunflower oil until cooked, add a little salt at the end of frying.
Rinse the Chinese cabbage leaves, chop finely too.
Cut the pickled cucumber into strips.
Peel the sausage from the factory film and cut into cubes.
Cut the tomatoes into small cubes.
Rinse green onions well, dry, chop.
Place Chinese cabbage, then fried carrots on the bottom of a refractory dish.
Spread the sausage on top, then the cucumber and tomatoes.
Sprinkle green onions on top of the dish.
Mix the olive oil, vinegar and mustard separately and pour liberally over the salad mixture.
Finish the dish with grated hard cheese and place in a preheated oven for 10 minutes to warm up the vegetables and melt the cheese.
Such a salad can be cut into sectors and served in portions, decorating to your taste.

Time: 1 hour 20 minutes.
Quantity: 4 servings.
Caloric content per 100 grams: 222 kcal.
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: medium.

A variation of the flaky salad with fried carrots, mushrooms and prunes is a good addition to many meat and fish dishes. The recipe uses walnuts and goes well with the rest of the ingredients. If desired, they can be replaced with pine nuts, the taste of the dish will only benefit from this. Mayonnaise is best used at home.

Ingredients:

champignons - 250 g;
mayonnaise - 100 g;
walnuts - 100 g;
prunes - 100 g;
vegetable oil - 60 ml;
onions, carrots - 2 pcs.;
salt, black pepper - optional.

Cooking method:

Peel the carrots, grate on a medium grater.
Remove the husk from the onion, cut into small cubes.
Rinse the mushrooms, dry, also cut into cubes.
Transfer the prunes to a bowl, cover with warm water, when swollen, drain, squeeze and chop finely.
Fry the walnut kernels in a dry skillet, then crush them into crumbs in a convenient way.
Fry the carrots in a frying pan with hot oil until tender, add salt at the end of frying, then transfer to a separate bowl.
In a previously used skillet, fry the onions until golden brown, send to the same bowl.
Fry the mushrooms in the remaining fat, add salt and pepper at the end of frying.
Take a round salad bowl, cover it with cling film so that the edges hang down.
Put some of the nuts on the bottom, then the carrots, sprinkle with pepper and brush with mayonnaise.
Next, lay out some of the onions and mushrooms.
Brush everything with mayonnaise and sprinkle with prunes.
Sprinkle again with nuts, put onions, mushrooms, sprinkle with pepper and coat with mayonnaise.
The last layer should be carrot.
Remove the workpiece to a cool place so that it infuses a little (at least half an hour).
Then turn the salad bowl over onto the presentation platter and remove the cling film.

With squid

Time: 1 hour 10 minutes.
Quantity: 10 servings.
Calories per 100 grams: 136 kcal.
Purpose: appetizer, side dish, main.
Cuisine: Mediterranean.
Difficulty: easy.

This salad can be considered the main course. It is a collection of foods that together form a balanced meal. This dish is often served with boiled rice or garlic bread. It should be remembered that squids cook very quickly. It is important not to overcook them, otherwise they will become "rubbery". Sesame seeds and ground paprika add spicy notes to the salad.

Ingredients:

squid - 1.5 kg;
vegetable oil - 160 ml;
vinegar 9% - 40 ml;
garlic - 6 cloves;
sesame seeds - 5 g;
sugar - 5 g;
carrots, onions - 2 pcs.;
salt, ground paprika.

Cooking method:

Dip the peeled squid carcasses in boiling water for literally 10 seconds, then discard them in a colander, cool well, cut into long strips.
Cut the onions into half rings, fry in half of the vegetable fat for 3 minutes, at the end send the sesame seeds, cook everything together for a couple of minutes and remove from heat.
Cut the peeled carrots into thin strips, fry in the remaining vegetable fat until soft for 5 minutes, then add sugar, paprika, stir and remove from heat.
Transfer the squid to a deep bowl, send the fried onions, carrots and all the fat in which the vegetables were fried to them.
Add salt, vinegar, pass the garlic through a press.
Mix the workpiece well, then send it to the refrigerator for half an hour.

Time: 1 hour.
Quantity: 4 servings.
Caloric content per 100 grams: 196 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

Nourishing "Obzhorka" will relieve hunger for a long time thanks to the presence of boiled beef. This dish is often served with a slice of bread, which completely replaces the main meal. The combination of boiled beef and pickles works great in a salad. You can add your favorite spices and herbs to add flavor to your dish. It is better not to serve Obzhorka right away, but let it brew a little.

Ingredients:

boiled beef - 450 g;
mayonnaise - 100 g;
vegetable oil - 40 ml;
carrots - 3 pcs.;
pickled cucumber - 2 pcs.;
onion - 1 pc.;
salt, black pepper.

Cooking method:

Cut the boiled beef into cubes.
Peel the onion, chop finely.
Peel carrots, grate coarsely or cut into strips.
Peel the pickled cucumbers, cut into cubes.
Fry the carrots in vegetable fat, then fry the onion in this skillet.
Transfer the vegetables to a salad bowl, add meat and cucumbers.
Salt, pepper, add mayonnaise and leave to infuse for half an hour.

Video

You can't refuse salad with fried carrots and onions. After all, it is bright, colorful, satisfying and surprisingly juicy. The composition is simple and affordable. Carrots, onions go well with canned corn, boiled eggs and homemade mayonnaise. The dish looks good on the festive table; due to its spectacular appearance, it attracts everyone's attention.

To prepare a salad with fried onions and carrots you will need:

carrots - 1 pc.;
onions - 2 pcs.;
chicken eggs - 1-2 pcs.;
canned corn - 200 g;
- 50 ml;
salt, spices - to taste;
vegetable oil - 2 tbsp. l.

Salad with fried onions and carrots - recipe with photo

Wash a chicken egg (one or two) under running water with laundry soap, then send it to the pan. Fill with cold water and set over high heat. To prevent the shells from cracking during cooking, add a little salt. Half a teaspoon should be sufficient.

Boil the eggs after boiling for 10 minutes. Then pour boiling water, pour cold water into a saucepan and leave for 10 minutes to cool the eggs.

At this time, we clean the vegetables, rinse them. Three carrots on a grater, cut the onion into pieces.

Pour sunflower oil into a frying pan, put vegetables and fry over medium heat for 7-10 minutes, stirring occasionally. Then we give time to cool down to a warm state.

Peel and cut chilled eggs into pieces.

Combine fried onions and carrots with chopped boiled eggs and canned corn in a deep bowl.

Salt everything, season with spices to taste, season with mayonnaise. The best choice is homemade sauce. You can be sure of the quality of the components. True, this mayonnaise is not stored for a long time.

Mix the mixture.

Decorate the salad with fried carrots and onions to your liking. You can decorate your meal with a sprig of dill or other herbs. You can cut flowers from eggs. The hostess's imagination and imagination will be the best advice on how to present the dish more profitably.

In any case, the salad will come out appetizing, spectacular and original. The addition of corn and eggs makes the meal juicy and satisfying. Especially men will like it.