Puff salad with mushrooms, tomatoes and cheese. Salads with canned mushrooms: simple recipes Salad with canned mushrooms and chicken tomatoes

12.03.2021

Recipes for salads with canned mushrooms are very popular with housewives. The main ingredient is inexpensive and readily available in any store or supermarket. Such dishes are delicious and perfectly complement not only the festive table, but also help to diversify the daily diet.

On weekdays and holidays

Traditional salads are several ingredients seasoned with mayonnaise. They are delicious and very high in calories. Such dishes can serve as a snack or replace one of the full meals.

With canned pineapples

At first glance, mushrooms and pineapples can be called incompatible foods. However, their tastes perfectly set off each other.

For this original salad you will need: 400 g of boiled chicken fillet, 1 can of canned mushrooms, 0.25 kg of low-fat sour cream or mayonnaise, 1 can of pineapples, 200 g of hard cheese, 1 head of onion, 1 egg, garlic, seasonings.

The ingredients are laid out in layers, each coated with mayonnaise or sour cream:

Diced chicken fillet.
Grated boiled egg.
Grated cheese with garlic.
finely chopped pineapple.
Mushrooms fried in vegetable oil with onions.
The top layer is smeared with sour cream and sprinkled with grated cheese.

Let the salad sit for at least 40 minutes. To taste, you can alternate sandwiching sour cream and mayonnaise. You can also skip garlic if you wish.

"Ryaba chicken"

This salad of canned mushrooms is made quickly, which is why it has a second name "Guests on the doorstep". To prepare it, you need: 300 g of smoked or boiled chicken fillet, two fresh cucumbers, three eggs, 300 g of canned chopped champignons, one onion, dill, spices, mayonnaise.

Salad preparation:

Smoked or boiled fillets are cut into thin strips, and fresh cucumbers are cut into cubes.
Hard-boiled eggs are rubbed on a grater, after which salt, seasonings and mayonnaise are added to them. This creates a thick sauce that is applied to each layer.
Onions are fried until golden brown.
The salad is laid out in layers: meat, cucumbers with dill, onions and mushrooms
The top layer is greased with mayonnaise and decorated with chopped herbs.

Step-by-step instruction:

Chop the onion into rings and pickle. Vinegar diluted with water is used as a marinade; sugar and spices can be added to taste.
The ham is cut into cubes, and raw carrots and boiled eggs are rubbed on a fine grater.
Peel the apples and grate them on a coarse grater.
Place the processed curds in the freezer for 30-40 minutes and grate on a coarse grater.
Cut canned mushrooms into thin slices.
Mix mayonnaise with grated garlic. This spicy sauce will need to be coated on each layer.
Layers are laid out: ham, onions, apples, mushrooms, processed cheese, carrots.
The final layer will be crushed eggs.
Sprinkle the top layer of the dish with chopped walnuts.

Original design

Festive salads, as a rule, are distinguished by their original design. An effectively served dish will taste better even with the simplest and most familiar ingredients.

"Sunflower" with chips

The salad is quite high-calorie and satisfying. It is recommended to serve it with a festive meal with strong drinks.

The peculiarity of the dish is in its design. This salad is originally decorated with chips and olives, which are laid out in a specific order.

To prepare the salad, you need to take: 0.3 kg of chicken meat, a can of canned corn, a can of pickled mushrooms, two carrots, three chicken eggs, leeks, olives, chips, spices, mayonnaise, sunflower oil.

Cooking steps:

Canned mushrooms are cut into small cubes.
Cut the cucumbers into slices and cut the tomatoes into slices.
The tuna is laid out from the jar and crushed.
All salad ingredients are mixed.
Salt and spices are added to taste, olive oil is used as a dressing

Remove the mozzarella from the brine and dry a little, cut into cubes, if using cherry mozzarella, then into quarters.
Prepare the dressing in a separate bowl. For her, olive oil is taken and mixed with lemon juice, pepper and salt.
Mushrooms, mozzarella and cherry tomatoes are mixed in a salad bowl and seasoned with ready-made sauce.

With boiled beef
This salad is perfect for a family dinner. It is prepared simply and quickly from only three ingredients: 300 g of boiled beef, a tin of canned mushrooms, 6 pickles, 20 ml of sunflower oil.
Cooking instructions:
The beef is cut into cubes.
Mushrooms and pickles are cut into pieces of any shape.
All products are mixed and seasoned with sunflower oil.

If boiled potatoes are served with this salad, it will "turn" into a meat dish with a side dish. However, it also works great as a cold snack.

Canned mushroom salad is a simple and versatile dish. You can safely experiment with ingredients, you can make any recipe basic and add something new, change the composition. For example, use sour cream with spices instead of mayonnaise or supplement vegetable options with fresh bell peppers or stalked celery.

Mushroom dishes are difficult to classify as vegetable or meat dishes. Although they taste more like vegetables, they are nutritionally equivalent to meat food.

As for the dishes made from mushrooms, there are a lot of them: soups, stews, cereals, sauces and dressings, original and unusual salads.

The taste qualities of mushrooms are largely due to the presence of extractive, aromatic substances in them that awaken the appetite.

Despite the fact that there has been a lot of talk lately about the dangers of these foods, mushrooms harvested in an ecologically safe area and properly processed and cooked are certainly healthy.

In medicine, both edible and inedible mushroom extracts are used. What can we say about the healing properties of penicillin, chaga or kombucha. However, edible mushrooms are just as healthy. So, a decoction of boletus and boletus is good for colds and flu. Borovik is used in the complex treatment of cancer.

It is worth remembering that you should never overeat mushrooms. This can result in poisoning or accumulation of unwanted radicals and radioactive substances in the body. Old, wormy mushrooms, as well as those found near roadways or brought from areas contaminated with radiation, should go straight to the trash can. It is important, after collecting the mushrooms, to start processing them immediately, since after 5 hours decay processes begin in them, and toxic compounds are formed.

Before going on a hike in the forest, consult with the locals not only about what mushrooms grow here, but also what kind of toadstools can be found. Indeed, in our country to this day, the mortality rate from eating grebes is great. So be careful!

Of course, it is difficult to eat the mushroom all year round. Rather, it's a seasonal treat. Although our hostesses have figured out how to eat mushrooms all year round.

Thanks to canning, mushrooms can stand for months, and on land, for whole years. Such salinity can be obtained in winter and can be enjoyed with pleasure or made delicious and inexpensive salads, the recipes of which we will describe below.

Celery salad

Required ingredients for making celery salad:

canned mushrooms - 100 g
carrots - 2 pcs.
canned green peas - 200 g
cabbage - 100 g
celery stalks - 1 pc.
onion - 1 pc.
sauce - 200 g
chicken eggs - 1 pc.
lemon - 1 pc.
parsley - 10 g
salt - as needed

Carrots in this salad must be cooked unpeeled, then peeled and cut into cubes. Chop the celery and chop the cabbage thinly. The onion needs to be peeled, finely chopped. Strain the mushrooms from the jar and cut into slices. Add strained canned green peas to all prepared ingredients and mix. Then add a little salt and mix again. Sour cream and lemon juice are suitable as a sauce in this salad.

To decorate such a salad with canned mushrooms, you need to boil one egg, peel and cut into four parts, then put on top of the salad. You also need to lay out the parsley sprigs.

Pickled corn salad

Required ingredients for making salad:

pickled corn - 100 g
salt - as needed
chicken eggs - 2 pcs.
onion - 1 pc.
mayonnaise - 100 g
parsley - 10 g
olive oil - 30 g

First, you need to peel and cut the onion into rings, and then in a pan with the addition of olive oil, fry it until golden brown. After that, strain the mushrooms and cut into slices, which are poured into the pan with the onion and fry a little.

Chicken eggs should be boiled in boiling water for 5 minutes, peeled and cut into small cubes. Combine the eggs with the fried mixture, add the strained corn, salt, if necessary, and top with mayonnaise. Chop the parsley and top with the finished salad.

Salad with potatoes

Required ingredients for making potato salad:

pickled mushrooms - 200 g
sour cucumber - 1 pc.
potatoes - 1 pc.
sauce - to taste
onion - 1 pc.
green lettuce leaves - 5 pcs.
salt, ground allspice - if necessary

You need to open a jar of mushrooms, drain the marinade and cut into even cubes. Cut the sour cucumber into cubes. Boil the potatoes in their skins, peel and cut into pieces. Pour everything into a deep bowl and add finely chopped onions. Sprinkle everything with salt and pepper.

As for the dressing, you should choose it at your discretion, it will be delicious with olive oil and low-calorie mayonnaise.

Chicken fillet salad

Required ingredients for making chicken fillet salad:

canned mushrooms - 200 g
chicken fillet - 400 g
eggs - 5 pcs.
salt - as needed
carrots - 2 pcs.
onion - 1 pc.
ground black pepper - if necessary
green salad - 20 g
dill and parsley - 40 g
cherry tomatoes - 3 pcs.
mayonnaise - 150 g

Carrots for this salad need to be boiled unpeeled, peeled when boiled, and then cut into cubes. Eggs also need to be boiled, peeled, and cut as well. The meat must also be boiled, having previously salted the water in which it will be cooked. After cooking, it is better to leave the fillets to cool in water so that they are not too dry. When cool, tear it into fibers. Strain the mushrooms and chop a little.

The onion should also be finely chopped, and the dill and parsley should be chopped and mixed with the rest of the ingredients, sprinkled with salt and black pepper, and top with mayonnaise. Mix everything thoroughly.

Before serving such a salad on the table, you need to line the washed and dried green salad leaves on the dish. Place salad on top and garnish with halved cherry tomatoes.

Apple salad

Required ingredients for making apple salad:

sweet and sour apples - 300 g
pickled mushrooms - 300 g
tomatoes - 2 pcs.
sauce - to taste
green salad - 20 g
salt - as needed

Strain the mushrooms through a colander, cut into small cubes. Tomatoes should also be diced. Apples need to be peeled and core, cut into pieces. Tear the salad with your hands into not very large pieces. Mix everything in one bowl, sprinkle with salt and pepper, pour over with mayonnaise and mix thoroughly. This salad can also be seasoned with olive oil instead of mayonnaise, but it will be tastier if sprinkled with a little lemon juice.

Croutons salad

Required ingredients for making a salad with croutons:

croutons - 45 g
pickled mushrooms - 200 g
fresh cucumber - 1 pc.
pitted olives - 7 pcs.
green salad - 5 leaves
sunflower oil - 50 g

Strain the mushrooms and cut into slices. Lettuce onion - in rings. Wash the cucumber and cut into cubes. Lettuce leaves should be cut into thin strips.

After preparing all the ingredients, combine them, sprinkle with salt and pepper. For refueling, sunflower oil is suitable, but if available, olive oil can also be used.

Before placing on the table, sprinkle with croutons on top and garnish with olives.

Cervelat salad

Required ingredients for making smoked sausage salad:

sausage Cervelat - 300 g
olive oil - 20 g
mayonnaise - 100 g
canned mushrooms - 300 g
chicken eggs - 3 pcs.
Suluguni cheese - 50 g

First, you need to boil the eggs in boiling water for 10 minutes, peel and cut into cubes. Open the jar of mushrooms and drain the marinade, and cut the mushrooms into pieces. You should also cut the sausage. Suluguni cheese must be grated on a medium grater or can be cut into strips.

Pour olive oil into the pan to warm it up, and then pour mushrooms and sausage into it to brown.

Such a salad should be laid out in layers in the following order: mushrooms with sausage, mayonnaise, mushrooms with sausage, mayonnaise, eggs and Suluguni cheese. After cooking, put the salad in the refrigerator for a while, then it will soak.

Beef liver salad

Required ingredients for making beef liver salad:

pickled mushrooms - 200 g
mayonnaise - 150 g
beef liver - 300 g
onion - 1 pc.
salt - as needed
chicken egg - 1 pc.
sunflower oil - 40 g

The liver should be washed before cooking, and then boiled, adding a little salt to the water in which it will be cooked. You need to cook it for about 20 minutes, and then cool it down. The cooled liver must be cut into small pieces. The onion must be cut into rings. These components of the salad still need to be fried in a pan, with the addition of sunflower oil.

Open the jar of mushrooms, drain the marinade and cut the mushrooms into slices. Boil the egg in boiling water for 8 minutes, peel and cut into cubes. Then you need to mix all the prepared ingredients and pour over mayonnaise, but not very fatty, preferably Delicacy.

Tangerine salad

Required ingredients for making tangerine salad:

tangerines - 4 pcs.
pickled mushrooms - 150 g
sweet and sour apple - 1 pc.
Russian cheese - 100 g
Bulgarian red pepper - 1 pc.
not fatty sour cream - 100 g
lemon - 1 pc.
bee honey - 0.5 tsp
mustard - 0.5 tsp
salt, ground pepper - if necessary

Tangerines must be peeled and peeled. Peel and core the apples and then cut into cubes.

Open the jar of pickled mushrooms, drain the marinade, and cut the mushrooms into small slices or cubes. Bell peppers need to be peeled and cut into strips.

The ingredients of the salad must be mixed, add salt, pepper and pour over the sauce.

To prepare the sauce, you need to mix sour cream, honey, lemon juice and mustard. Beat everything well with a mixer and mix with salad.

Simple Pea Salad

Required ingredients for making a simple salad:

pickled mushrooms - 300 g
onion - 1 pc.
pickled green peas - 200 g
not very fatty sour cream - 100 g
chicken eggs - 3 pcs.
dill - 10 g
salt - as needed

A jar of mushrooms must be opened, drained and rinsed under cold water. Then cut into slices. Chop the onion into small pieces. Eggs need to be boiled in boiling water for 8 minutes, peeled and cut into cubes. Open the jar of peas, drain the marinade and pour the contents of all the other salad ingredients into a large bowl. Add salt, finely chopped dill and pour over sour cream. Mix everything thoroughly and can be put on the table.

Light cabbage salad

Required ingredients for making a light salad:

pickled mushrooms - 100 g
cabbage - 200 g
onion - 1 pc.
granulated sugar - 3 tsp
sunflower oil - 70 g
dill and parsley - 30 g
salt, pepper - as needed

Chop the cabbage into thin strips. The onion should be peeled, diced and scalded with boiling water to remove the bitterness. A jar of mushrooms must be opened, strain through a colander, rinsed under cold water and cut into pieces.

Mix the prepared ingredients, add granulated sugar, salt, ground pepper and pour over with sunflower oil. You can decorate with sprigs of dill and parsley.

Carrot salad

Required ingredients for making carrot salad:

chicken meat - 500 g
onion - 1 pc.
carrots - 2 pcs.
canned corn - 200 g
pickled mushrooms - 200 g
chicken eggs - 4 pcs.
salt, ground pepper - if necessary
mayonnaise - 200 g
sunflower oil - 30 g
garlic - 3 cloves

First you need to cook the meat. It should be boiled with a little salted water, cooled and divided into fibers by hand. The onion needs to be peeled, finely chopped. Peel and grate the carrots as well. Fry onions with carrots in a pan with the addition of sunflower oil. Open the jar of mushrooms, drain the marinade, cut the mushrooms into pieces. Chicken eggs must be boiled in boiling water until thick, peeled and grated. Open a can of corn, drain the liquid. The garlic should be peeled and crushed through a garlic press.

The salad must be laid out in layers in the following order: chicken meat (salt, pepper), onions with carrots and garlic, canned corn, pickled mushrooms, chicken meat (salt, pepper), eggs. Each layer of this salad needs to be greased with a thin layer of mayonnaise.

Spring salad with radishes

Required ingredients for making radish salad:

canned mushrooms - 400 g
tomatoes - 2 pcs.
radish - 8 pcs.
blue salad onion - 1 pc.
olives - 30 g
green onion feathers - 30 g
dill greens - 20 g
salt, ground pepper - if necessary
olive oil - 50 g

Open the jar of mushrooms, drain the marinade and pour the mushrooms into a deep bowl. Tomatoes are better to take fleshy and large, which must be cut into cubes. Wash the radishes and cut into slices. It is better to take pitted olives and cut them into two parts. Peel the onion and cut into large pieces. Finely chop the dill and green onions. Mix everything, add salt, ground pepper and pour over with olive oil.

Ham salad

Required ingredients for making ham salad:

pickled mushrooms - 200 g
chicken meat - 200 g
ham or smoked sausage - 200 g
bell peppers - 2 pcs.
pineapple pieces with a jar - 200 g
raisins - 35 g
walnut kernels - 30 g
mayonnaise - 150 g
salt - as needed

Open the jar of mushrooms, drain the marinade and cut into small strips. Boil chicken meat, cool and cut into strips or tear into fibers by hand. The ham or sausage should also be cut into strips. Bell peppers should be seeded and cut into cubes. Open the jar of pineapples, drain the syrup and mix with the previous ingredients. Crush the walnut kernels in a mortar or blender, and rinse the raisins well. Then add nuts and raisins to everything with a salad bowl. Mix, you can add a little salt and season with mayonnaise, and then mix the prepared salad thoroughly.

Pickled honey mushroom salad recipe

You can find recipes for other salads from pickled mushrooms on our website.

Champignon is one of the most common industrially grown mushrooms. It can be found more often than others on store shelves in pickled or fresh form. That is why there are so many recipes with this mushroom.
Champignons are boiled, including in soups, fried, turning into an independent dish, or used as an addition to salads, side dishes, hot dishes.
The shape of this mushroom is also successful. It is convenient to cut it into thin slices, while the shape of the pieces remains recognizable. And they can additionally decorate any dish.
I suggest a salad with pickled mushrooms. It is quite simple, but thanks to the successful combination of the ingredients, it turns out to be delicious. And the color tandem of tomatoes and fresh herbs makes the dish bright and beautiful.

Ingredients for the salad:

Tomato - 1 pc;
Parsley - 3 branches;
Potatoes - 2 pcs;
Pickled champignons - 150 g;
Egg - 2 pcs.

Step-by-step process of making a salad with pickled mushrooms

Boil the potatoes first. You need to do this right in the peel, and then you will need to peel it.

It is better to start cooking in advance. For example, the day before cooking. This will allow you to cut vegetables without any problem. The cubes will not stick together, and it will be much easier to distribute the pieces around the salad bowl. A special vegetable cutter will also simplify the work.

Spread the potato cubes over the bottom of the flat dish. Now they need to be slightly salted and sprinkled with mayonnaise. To make the sauce strips thin, you need to cut off the corner of the package close to the seal strip with scissors. And now pour the salad through this hole.

The next layer will be mushroom. Drain the brine from the pickled champignons, cut them into thin slices. Now put them in our salad bowl on top of the potatoes.

There is no need to salt the mushrooms, and you need to pour them with mayonnaise quite a bit. Sprinkle everything with chopped eggs on top. Before that, we boiled them and cleaned them.

The tomato in our salad is not just an ingredient. He will also decorate the dish. Therefore, you need to cut the tomato into beautiful even slices. For everything to work out, you need to take a very sharp knife.

We spread the red slices on eggs sprinkled with mayonnaise, forming a kind of flower. Salt.

Separate leaves should be removed from the parsley sprigs. We put them on the egg mass between tomato slices. Thus, we have got a bright red flower in a green meadow.

It is better to collect our salad directly on the day of the feast, and do not leave it in the refrigerator for a long time. Juicy tomatoes can drain in a few hours and may not look as fresh or appetizing.

Bon Appetit!

A salad prepared with canned mushrooms is an amazingly tasty, spicy and interesting treat not only for guests, but also for any family meal. Any salad to which salted or pickled fruit bodies are added changes its taste and becomes unique.

It should be noted that champignons are available mushrooms at any time of the year, as they are grown by people even at home. And when buying in a store, everyone can evaluate their quality and choose the best ones, because the result of the finished dish will depend on the first-class product.

Salads prepared with canned mushrooms and champignons look great on the festive table, successfully replace light snacks at work and dilute the family's everyday menu. You can make beautiful layered salads for romantic dinners or other special occasions. Eggs, chicken, cheese, vegetables and fruits are added to such dishes, and they are seasoned with sour cream, mayonnaise or sauce. When ingredients are blended, they create amazing flavor combinations.

We offer a collection of recipes for making salads with canned mushrooms, which are simple and affordable. You can experiment with the foods for these mushroom dishes, replacing or adding them to your liking. However, we note that any salad with the addition of salted or pickled fruit bodies will not leave anyone indifferent if you approach the preparation with imagination and enthusiasm!

Salad with mushrooms, potatoes and eggs

A simple salad made with canned mushrooms lives up to its name, as all the ingredients are available in every kitchen and prepared in advance.

3 boiled potatoes;
3 hard-boiled eggs;
1 red onion;
2 fresh cucumbers;
100 g of hard cheese;
Vegetable oil;
Mayonnaise - for dressing;
Dill or parsley greens.

The recipe for making a simple salad with canned mushrooms is described below in stages.

Drain the liquid from canned fruit bodies, rinse under the tap and cut into pieces.
Pour some vegetable oil into the pan, add the mushroom pieces and fry for 10 minutes. over medium heat.
In another skillet, saute the diced red onion until browned, place in a plate and let cool.
Peel the pre-boiled potatoes and eggs, cut into small cubes.
Rinse the cucumbers, cut off the ends and also cut into small pieces, grate the cheese on a coarse grater.
Mix all the ingredients (take only half of the cheese), season with mayonnaise, mix thoroughly.
Sprinkle with grated cheese shavings on top and garnish with sprigs or leaves of fresh herbs.

Salad with canned mushrooms, chicken, celery and cheese

The combination of canned mushrooms and chicken in a salad can be found quite often. However, this does not make such a treat everyday: the dish will decorate any festive table. Although many make this delicacy with the addition of fried fruit bodies, it is the pickled ones that will give it a special piquancy and peculiar taste.

500 g of chicken meat;
400 g of pickled mushrooms;
Lettuce leaves;
3 tomatoes;
2 stalks of celery;
4 slices of white bread;
100 g of hard cheese;
150 ml sour cream;
1 tbsp. l. French mustard;
Olive oil;
Salt to taste.

Cooking chicken salad with canned mushrooms is described in steps.

Wash the meat, blot with napkins or paper towels, cut into cubes.
Brush with salt, stir with your hands and fry in olive oil until tender.
Cut the bread into cubes, fry in a dry frying pan until lightly browned.
Mix sour cream, mustard, beat a little with a whisk until smooth.
Cut the pickled fruit bodies into strips, put in a deep plate.
Add meat, diced tomatoes, celery, fried bread.
Add hard cheese, mix and pour sour cream-mustard sauce.
Stir again, distribute lettuce leaves on a large flat plate, lay out the prepared dish.
Sprinkle with grated cheese shavings on top and serve.

Salad with canned mushrooms, chicken breast and eggs

These two ingredients are used as a base, so they can be combined with other ingredients to create different salad variations. We suggest preparing a salad with canned mushrooms and beans, which will make it nourishing, spicy and aromatic. The use of beans and pickled mushrooms will give the delicacy a unique taste, juiciness and pungency.

500 g chicken breast;
200 g processed cheese;
2 pcs. leeks;
300 g of canned mushrooms;
5 boiled eggs;
200 g green beans;
Mayonnaise - for pouring;
Olive oil;
Salt to taste;
Fresh herbs and paprika to taste.

A salad prepared with canned mushrooms and breast is prepared according to the steps described below.

Separate the meat from the bones, boil until tender, let cool and cut into thin strips.
Rinse the onion, pat dry with a paper towel, cut into rings, cubes of mushrooms.
Fry the fruit bodies and onions in oil until golden brown.
Peel the eggs, chop with a knife, grate the cheese on a coarse grater, after holding it in the freezer for 15-20 minutes.
Boil the green beans, remove from the water, allow to cool, cut the fruit bodies into cubes.
Combine all the ingredients in one container, salt, if necessary, to taste.
Mix mayonnaise with paprika, chopped herbs, mix well and season the salad.

Chicken fillet salad, canned mushrooms and nuts

Canned mushrooms go well not only with chicken, but also cheese. Prepare a delicious salad for your family with chicken, canned mushrooms and cheese - you won't regret it!

500 g chicken fillet;
300 g of canned mushrooms;
6 chicken eggs;
300 g of hard cheese;
100 g of crushed walnut kernels;
3 heads of onions;
Mayonnaise - for dressing;
Vegetable oil and salt.

The salad made with chicken fillet, canned mushrooms and cheese cannot but be pleasant.

Boil the fillet for 20 minutes. in salted water, remove, let cool and cut into small cubes.
Peel the onion from the top layer, rinse and chop with a knife.
Boil the eggs for 10 minutes, let cool by pouring cold water, peel and grate on a fine grater.
Cut the fruit bodies into cubes, grate the cheese on a coarse grater.
Mix mayonnaise, add 2-3 tbsp. l. vegetable oil, salt to taste and whisk.
Combine all prepared ingredients together, fill with mayonnaise sauce, mix.
Place in a salad bowl, sprinkle with chopped walnuts on top and serve.

Salad recipe with canned mushrooms, chicken, cherry and carrots

A salad made with canned mushrooms, carrots and chicken is an incredibly tasty treat for a family dinner. The dish is sure to please all members of your family, despite its simplicity.

500 g of canned mushrooms;
400 g chicken fillet;
6 eggs;
3 carrots;
1 onion;
4 cherry tomatoes;
Sour cream or mayonnaise - for dressing;
Fresh dill and parsley;
Lettuce leaves - for serving.

Follow this step-by-step recipe for a salad with canned mushrooms, chicken, and carrots.

Boil meat, carrots and eggs until tender, let cool.
Peel the vegetable, cut into cubes, remove the shell from the eggs, cut into small cubes, tear the meat into thin fibers with your hands.
Chop half of the onion, cut the other half into thin quarters.
Chop fresh herbs with a knife, cut mushrooms into thin strips.
Mix all ingredients in one bowl, season with sour cream or mayonnaise, stir.
Spread lettuce leaves on a flat dish with a "pillow", put salad on top, garnish with chopped tomato slices and 2-3 sprigs of fresh herbs.

Canned champignon salad with smoked chicken and pineapple

The salad made from canned mushrooms with smoked chicken is one of the most satisfying. It perfectly diversifies the family's daily menu and satisfies hunger. However, it is better not to eat such a dish at night - it is quite fatty and spicy.

500 g smoked chicken breast;
5 eggs;
Parsley;
4 boiled potatoes;
1 fresh cucumber;
Mayonnaise - for dressing.

A salad with chicken breast and canned mushrooms will leave no one aside during your lunch meal.

Cut the chicken into cubes, drain the liquid from the mushrooms, cut into strips.
Boil eggs for 10 minutes. in salted water, allow to cool, remove the shell and grind on a grater.
Peel the potatoes, cut into cubes, cut off the ends from the cucumber, cut into strips.
Drain the liquid from the pineapples, cut into small pieces.
Combine all prepared ingredients in a deep bowl, mix.
Season with mayonnaise, stir and serve, garnish with fresh herbs.

Salad with mushrooms, eggs and cheese

For many housewives, one of the favorite combinations in a salad is foods such as mushrooms and cheese. A salad made from canned champignons with cheese can be safely put on a festive table or to please your family with a delicious dinner.

400 g of mushrooms;
300 g of hard cheese;
6 eggs (boiled);
Parsley;
Sour cream or mayonnaise;
200 g of canned corn.

A delicious salad prepared with canned mushrooms and cheese is perfect for a romantic dinner with a glass of good wine.

Cut the canned fruit bodies into strips, place them on the bottom of the salad bowl.
Combine corn, eggs chopped with a knife, grated cheese and chopped parsley.
Season with mayonnaise or sour cream (to taste), stir and put on the mushrooms.
To decorate a festive meal, you can serve salad in portioned glasses.

Salad with chopped canned mushrooms and prunes: a recipe with a photo

The salad with chopped canned mushrooms and prunes will conquer anyone who tastes it at least once.

300 g chicken fillet;
3 eggs;
Fresh cucumber;
1 onion;
200 g soft prunes;
400 g of canned mushrooms;
Olive oil;
Parsley, lettuce, mayonnaise.

Use the photo step-by-step recipe to make a salad with chopped canned mushrooms and prunes.

Boil the fillet in salted water, let cool and cut into slices.

Rinse prunes, cut into thin strips, mushrooms into slices, cucumber into cubes.

Boil eggs for 10 minutes. in salt water, let cool, peel and grate on a coarse grater.

Peel the onion, cut into quarters and fry in oil until slightly golden brown.

Start shaping the salad: first put the lettuce leaves on a nice flat dish.

Place the prunes in the second layer, then the meat, mushrooms and fried onions.

Garnish with chopped parsley on top and refrigerate for a couple of hours.

Salad with canned mushrooms, beef and mustard

The salad prepared with canned mushrooms and beef is not only tasty and satisfying, but also exquisite. These factors will please the most picky culinary critics.

500 g of mushrooms;
400 g of boiled beef;
3 heads of onions;
1 tbsp. l. mustard;
50 ml olive oil;
Vinegar;
300 g gherkins.

A recipe with a photo will help you prepare a salad with canned mushrooms and meat quickly and correctly.

Marinate the onion cut into thin half rings in water strongly acidified with vinegar (for 1 tbsp. Water take 5 tbsp. L. 9% vinegar).
Before cutting, put the beef in the refrigerator for 1.5-2 hours so that it becomes dense, cut into neat strips.
Finely chop the gherkins with a knife, rinse the mushrooms and cut into strips.
Fry the pickled onions, combine with meat, mushrooms and gherkins, mix.
Mix oil and mustard, beat with a fork until smooth.
Season the salad, stir, put in a salad bowl and refrigerate for 2-3 hours before serving.

Salad with canned mushrooms, croutons and ham

A salad prepared with canned mushrooms, crackers and ham always turns out delicious and satisfying. And for juiciness, you can add not onions to it, but sweet purple. The dish is perfect for a lunchtime snack at work.

500 g of mushrooms;
200 g of any croutons;
1 purple onion
Fresh cucumber;
Lettuce leaves;
300 g ham;
Olive oil;
Pitted olives - for decoration.

How to properly prepare a salad with canned mushrooms is described in a step-by-step recipe.

The mushrooms are washed in running water, cut into strips, the onion is peeled and cut into thin half rings.
The ham is cut into cubes, the lettuce is cut into thin strips, the cucumber is cut into cubes.
All ingredients are combined in one container, seasoned with olive oil and mixed.
Sprinkle with croutons and chopped olives before serving.

Quick salad with canned mushrooms, onions and tomatoes

The salad prepared with canned mushrooms and tomatoes will brighten any celebration with its taste and bright colors.

500 g of mushrooms;
500 g of boiled chicken fillet;
5 hard-boiled eggs;
2 boiled carrots;
1 onion;
3 tomatoes;
200 ml mayonnaise;
50 g each of lettuce, parsley and dill;
Salt.

A quick salad is prepared with canned mushrooms and tomatoes according to a recipe with a step-by-step description.

Peel the pre-cooked food, if necessary, cut into cubes.
Rinse the mushrooms under the tap, put in a colander, drain and cut into strips.
Finely chop the parsley, lettuce and dill with a knife, dice the tomatoes and quarters the onion.
Combine all the ingredients in a deep plate, mix, salt to taste.
Season with mayonnaise, stir, put in a salad bowl and garnish with a few tomato cubes.

Salad with canned mushrooms, corn and pickles

An excellent option for a vegetarian salad with canned mushrooms and pickles you just can't help but like. Instead of lean mayonnaise, you can season the dish with soy sauce or olive oil.

5-7 pcs. boiled potatoes;
3 pickles;
1 white onion;
6 eggs (hard boiled);
300 g canned corn;
500 g of mushrooms;
1 bunch of green parsley;
Mayonnaise or olive oil.

The recipe for making a salad with canned mushrooms, champignons and pickles is described step by step for the convenience of those who are just starting their culinary "career".

Peel potatoes, eggs, onions, cut into small pieces, put in a bowl.
Grate cucumbers on a coarse grater, squeeze the juice with your hands, combine with other ingredients.
Drain the juice from the corn, cut the fruit bodies into cubes, put in a salad, season to taste with lean mayonnaise or olive oil.
Stir and serve, garnish with chopped parsley.

Canned mushrooms and sausage salad, laid out in layers

Coming home from work, you always want a tasty and satisfying meal of something tasty. Prepare a salad with canned mushrooms and sausage - it's easy, because the ingredients do not need to be boiled or fried. It is enough just to cut everything, mix, season with mayonnaise and you can start your meal.

300 g of mushrooms;
200 g of cheese;
200 g of any sausage;
300 g canned green peas;
Mayonnaise, herbs (any);
4 boiled eggs.

A salad prepared with canned mushrooms and laid out in layers will surprise and delight your household with the taste and appearance.

Rinse the fruit bodies in water, drain, cut into pieces and lay in a layer in portioned glasses or a salad bowl.
Grease with mayonnaise and then put some of the peas and 2 eggs grated on a coarse grater.
Brush again with mayonnaise, lay out the diced sausage, mayonnaise, grated cheese.
Distribute the second half of the peas and the other half of the grated eggs.
Brush with mayonnaise, sprinkle with chopped herbs and serve.

Salad with pickled mushrooms, bell peppers and raisins

This version of the salad with chopped canned mushrooms, peppers and raisins is suggested to be prepared for festive feasts. The dish turns out to be tasty, satisfying and aromatic, with sweet and sour notes.

300 g of smoked and boiled chicken meat;
500 g of pickled mushrooms;
2 sweet peppers;
5 boiled eggs;
200 g of canned pineapples;
50 g seedless raisins;
3 tbsp. l. crushed walnuts;
Mayonnaise and salt.

A step-by-step recipe with a photo of making a salad from canned mushrooms will be just the way for novice housewives.

Drain all liquid from fruit bodies and pineapples, cut into strips.
Cut two types of meat into thin strips, remove seeds and stalks from the pepper, cut into cubes.
Peel the eggs and grate on a coarse grater.
Soften the raisins in hot water for 15 minutes, squeeze with your hands and combine with all the ingredients.
Stir, season with mayonnaise, salt to taste, mix again.
Put in a salad bowl, sprinkle with walnuts on top and serve.

If you want to have a snack with something healthy and at the same time hearty, or to diversify your family's usual menu a little, replacing pasta with sausage with a more original dish, take note of the recipes below. We suggest making a salad of canned champignons - you will surely like this light and mouth-watering dish. It prepares quickly and, moreover, the range of products can be completely different.

Salad with eggs and canned mushrooms

We have specially selected simple recipes that will take a minimum of your time. Indeed, today, in the race for professional success and making money, people do not have time not only to cook, but even just to eat. You will make this salad with canned mushrooms in five minutes.

Ingredients:

pickled mushrooms - 250 grams
100 grams of canned corn
salt to taste
two boiled eggs
one medium onion
mayonnaise and fresh herbs - at your discretion
olive oil - for frying

Cooking method:

Cut the peeled onion into thin rings and the mushrooms into slices. Now put the first ingredient in heated olive oil and fry, stirring occasionally, for three to four minutes. Then add the mushrooms and keep on the stove until tender.

In the meantime, put the eggs to boil, then cool them in running water, free them from the shell and cut into cubes. There are recipes that recommend mashing the yolks and whites with a fork. So, no matter what you do, combine the resulting egg mass with the onion-mushroom filling and put everything in a salad bowl. Now add the corn, from which you previously drain the liquid, lightly salt and season with light mayonnaise. Stir the dish well several times and garnish it with herbs, only medium-sized chopped. Bon Appetit!

Salad with potatoes and mushrooms

If you are planning a family celebration, think over the menu in advance. There must be several light dishes on the table and, of course, hot dishes. For this case, you can pick up any recipes for salads with canned mushrooms. This food is good because it turns out to be quite satisfying and at the same time does not leave unpleasant sensations in the form of heartburn or heaviness in the stomach. Try it and see for yourself!

Ingredients:

small can of canned mushrooms
one large pickled cucumber
boiled potatoes - one piece
olive oil or gourmet mayonnaise - for dressing
one onion
a few lettuce leaves
salt and pepper - everything to your taste

Cooking method:

Drain the unnecessary liquid from the mushrooms and cut them into cubes of equal size, boiled potatoes and cucumber - into small pieces. Finely chop the onions, peeled beforehand and combine all the above ingredients in a deep salad bowl. Add salt and pepper as you like. As for the dressing, it can be either olive oil or low-fat mayonnaise. Spoon all the ingredients well and place them on portioned bowls, garnished with lettuce. If you have a small bunch of fresh herbs in your refrigerator, chop them with a knife and sprinkle on the dish.
Recipes for such vegetable salads will come in handy on the eve of the holidays, when nutritionists advise not to overeat, but to save your strength for the upcoming New Year's gluttony.

Chicken salad with canned mushrooms

You can hear unusual original recipes on TV, read a cookbook or follow our recommendations. The next dish is chicken salad with canned mushrooms, boiled carrots and eggs. Agree, it sounds incredibly delicious!

Ingredients:

pickled mushrooms - one can
400 grams of chicken (take fillet)
five chicken eggs
two medium carrots
large onion
freshly ground pepper (black) - optional
lettuce leaves
fresh parsley, as well as dill - only 20 grams each
three small cherry tomatoes (or one regular tomato)

Cooking method:

Boil fresh chicken, eggs and two carrots. After the ingredients are ready and have cooled down, cut the vegetable into cubes, the eggs, peeled from the shell, into small pieces, and disassemble the meat with your hands into thin fibers. Now chop the onion and fresh parsley and dill. Combine all products in one deep bowl and season with mayonnaise. Put the salt to your taste, the same applies to black pepper.

There is very little left - to serve the dish correctly. After all, even using the most common recipes, you can prepare an original masterpiece, the main thing is to decorate the food beautifully. So, put the green lettuce leaves on a large plate, and on top in the form of a slide - the chicken mass with mushrooms, and garnish all the cherry tomatoes, cut in half. You can also add a couple of sprigs of curly parsley.

Salad with apples, canned mushrooms and tomatoes

Recipes that combine seemingly incompatible foods, such as vegetables and fruits, turn out to be the most successful in practice. We suggest trying one of these dishes. This light salad can be seasoned with low-fat, high-quality mayonnaise, or if you are slimming, use olive oil. However, take a refined product, as it does not taste bitter and gives the food the perfect taste.

Ingredients:

300 grams of green sweet and sour apples
the same amount of canned mushrooms
two red tomatoes
mayonnaise or olive oil for dressing - at your discretion
iceberg lettuce

Cooking method:

Pour the liquid from the jar with mushrooms and cut them into cubes, do the same with tomatoes. Now remove the middle from the apples and chop them into small pieces. Combine all the ingredients in one bowl, salt to your taste and slightly pepper, and then add a couple of tablespoons of mayonnaise, tear the Iceberg into thin strips and mix everything thoroughly. If you decide to use olive oil, you can additionally sprinkle the salad with lemon juice, which will give the dish a unique slightly sour taste. Another dressing option is natural yogurt without additives or sour cream. Remember that eating the right, balanced food is the key to your health, well-being and a positive mood. Therefore, use only high-quality and healthy foods.

Vegetable salad "Mushroom pleasure"

This is another vegetable dish with the addition of canned mushrooms. To make the salad tasty and juicy, we recommend using not white, but purple sweet onions.

Ingredients:

small pack of croutons
one Crimean onion
seasonings and salt
can of mushrooms in canned food
fresh cucumber - one piece
eight pitted olives (you can substitute olives if you wish)
five lettuce leaves
two tablespoons of vegetable oil

Cooking method:

Cut mushrooms into thin slices, sweet onions into half rings, and fresh cucumber into small pieces. Now chop the green salad into small strips with a knife and combine all the ingredients, seasoning them with any vegetable oil. If you are using mayonnaise, you do not need to add salt, but if you are acting according to this recipe, add a pinch or two. Put the dish on the table in a beautiful salad bowl or in a deep plate, sprinkle with breadcrumbs and garnish with olives just before serving.

Such a dish is hardly suitable for a festive feast, but for everyday use it is just right. In order not to starve at work, take it with you for a snack.

Otechestvenny salad with mushrooms and sausage

Recipes for canned champignon salads can be both refined and original, perfect for serving on a festive table, or the simplest. An inexpensive, uncomplicated and at the same time tasty dish is suitable for every day. How to cook it, read below.

Ingredients:

300 grams of any sausage (we used Doctor's)
olive oil
gourmet mayonnaise - at your discretion
300 gram jar of pickled mushrooms
four eggs
50 grams of Suluguni cheese

Cooking method:

Put a bowl of water on a low heat, when it starts to boil, put the eggs and cook them for no longer than ten minutes. Meanwhile, cut the sausage and mushrooms into small cubes, and grate the Suluguni into strips on a medium grater. Now heat a saucepan, pour the oil into it and put the sausage with mushrooms, then fry them until brown-golden. Finely chop the boiled and peeled eggs. Put the salad in a deep dish in such layers: sausage, mayonnaise, fried mushrooms, again dressing, eggs and grated cheese. We hope you enjoy this dish!

Liver salad with canned mushrooms

Meat salads are an indispensable attribute of any holiday or small family celebration. They are very satisfying, so you can even cook them just for lunch or lunch, serving, for example, crispy croutons with them.

Ingredients:

canned mushrooms - one can
mayonnaise
300 grams of any liver
white onion - one piece
salt to taste
egg
two tablespoons (tablespoons) of vegetable oil

Cooking method:

First, rinse the liver well under running water, and then boil it in brackish water. This will take about 25 minutes. After the food has cooled, cut it into medium cubes and the onion into thin rings. Fry both ingredients in a little vegetable oil. Then cut mushrooms, eggs, boiled and peeled in advance into medium-sized slices, and combine all the above ingredients in a deep bowl. Season them with delicious mayonnaise, add some salt and freshly ground pepper if desired. Voila, your masterpiece is ready! Enjoy your meal!

"Festive" salad with canned mushrooms

On the eve of the holidays, many housewives are already starting to pick up unusual recipes for original dishes: appetizers, salads, hot dishes and desserts. We will add another dish to your culinary piggy bank, consisting of tangerines, canned mushrooms, sweet peppers, apples and cheese. This creation will not leave any of the guests indifferent!

Ingredients:

four large tangerines
150 grams of mushrooms
one big apple
80 grams of any hard cheese
red bell pepper - one piece

For refueling:

100 grams of not too fatty sour cream
small lemon
honey - ½ teaspoon
the same amount of mustard

Cooking method:

Peel the fruit, then peel the white film from the tangerine slices, and remove the middle from the apple and cut it into small pieces. Then drain the liquid from the canned mushrooms and cut them into cubes, and the bell pepper into large half rings. Combine all the ingredients in a salad bowl and prepare the sauce. To do this, whisk sour cream, mustard, and honey with a whisk, and then squeeze out a little lemon juice, mix well and fill the dish with dressing. Sprinkle the finished meal with grated cheese.

If you don't want to cook the sauce, put regular sour cream in the salad, or better natural yogurt without flavorings.

Each hostess has a set of recipes that she uses for special occasions - for preparing festive dishes. This is very convenient, because you have already tried this dish several times and do not doubt its taste. However, sometimes you still need to deviate from the usual menu and use your imagination. Take note of the above salads, which can be made every day or prepared for special occasions.

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