Salad "Venice": recipes with sausage, chicken, canned pink salmon

This dish is easy to prepare, and the ingredients are available. You can please a snack not only with guests at the celebration, but also with the whole family on a typical day. There are several options for creating a dish.

Korean style carrots

What to cook from:

• smoked sausage - 250 g;
• Korean carrots - 250 g;
• Dutch cheese - 200 g;
• fresh cucumber - one piece;
• sweet corn - one can;
• mayonnaise.

Step-by-step instruction

1. Cut the sausage and cucumber into thin strips.
2. Coarsely grate the cheese and discard the corn in a colander.
3. Mix cheese, cucumber, corn and sausage in one bowl.
4. Korean carrots also a little strain and add to the salad bowl.
5. Season with mayonnaise.

Puff

What to cook from:

• chicken breast - 300 g;
• a chicken egg - four pieces;
• potatoes - three pieces;
• Dutch cheese - 150 g;
• prunes - 130 g.
• fresh cucumber - one piece;
• mushrooms (champignons, chanterelles) - 250 g;
• pomegranate - one piece;
• mayonnaise.

Step-by-step instruction

1. Boil the breasts, eggs and potatoes until tender, and then cool.
2. Fry sliced ​​mushrooms until they are amber. At the same time, add salt and spices to them (thyme, pepper, oregano).
3. Steaming prunes in boiling water.
4. Grate hard cheese and eggs, and chop the chicken and potatoes into a small cube.
5. Cut cucumbers and prunes into thin strips.
6. Lay in layers in small saucers or a pastry ring: prunes; breast and mayonnaise; potatoes and fried champignons; grated eggs and mayonnaise; cucumbers grated cheese and pomegranate seeds.

With cabbage and pineapple

What to cook from:

• boiled chicken breast - 250 g;
• prunes - 100 g;
• pickled pineapple - 200 g;
• Russian cheese - 100 g;
• fresh white cabbage - 150 g;
• cucumber - two pieces;
• salt, lemon juice, mayonnaise, sour cream, herbs.

Step-by-step instruction

1. Boil the breast in advance with spices, let cool directly in a stewpan with broth.
2. Steaming prunes in boiling water for 15-20 minutes.
3. Finely chop fresh cabbage.
4. Sliced ​​cucumbers, pineapples and brisket.
5. Grind steamed prunes.
6. For the sauce, mix lemon juice with mayonnaise and sour cream, salt to taste.
7. Combine the components in a salad bowl, add chopped greens, season.

With corn and fresh carrots

What to cook from:

• smoked breast - 250 g;
• raw carrots - 150 g;
• sweet corn - 200 g;
• Russian cheese - 100 g;
• cucumber - two pieces;
• walnut - 50 g;
• salt, lemon juice, mayonnaise, mustard, herbs.

Step-by-step instruction

1. Separate chicken meat from bones and skin. Cut into strips with cucumber.
2. Strain marinade with corn.
3. Grate carrots and cheese coarsely.
4. Slightly fry the walnuts in a pan, and then chop.
5. For dressing, add lemon juice, pepper, salt and a little mustard to mayonnaise.
6. Stir the ingredients in a salad bowl, seasoning with sauce and sprinkling with greens and walnuts on top.

With seafood

What to cook from:

• canned pink salmon - 250 g;
• cocktail shrimps - 300 g;
• four eggs;
• Russian cheese - 100 g;
• grapes - 100 g;
• pitted olives - one can;
• raw tomatoes - four pieces;
• lemon juice, olive oil, canned fish juice, herbs (onion feathers, parsley).

Step-by-step instruction

1. Peel and boil the shrimp for two to three minutes (peeled shrimp is enough to put in the microwave for one minute).
2. Drain the marinade from pink salmon into a separate container, mash the fish pieces with a fork until gruel forms.
3. Boil eggs until tender, cool, cut into strips with tomatoes.
4. Gently cut olives and grapes in half.
5. Grate hard cheese.
6. For the sauce, take fish marinade, olive oil (two tablespoons) and the juice of half a lemon. Mix in a blender.
7. Lay out: mashed pink salmon and sauce; eggs and sauce; tomatoes and sauce. (If the amount of ingredients allows, these three layers can be repeated).
8. Sprinkle generously with grated cheese.
9. Alternating olives with grapes, lay out beautiful circles on the perimeter of them. Place several shrimp in the center of the composition and place them on the edge of the plate.

It turns out a very colorful and extraordinary salad that you will definitely want to try even for the most fastidious guests.

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