Salads for the New Year step by step recipe with photos

Orange Slice Salad

Dice the onion.
Add 0.5 tsp to the onion. salt. Pour 2 tbsp. l Sahara. Pour 3 tbsp. l vinegar.
Pour boiling water onion, mix well, so that the sugar dissolves. Leave to marinate for 15-20 minutes.
Dice 250 g of baked chicken breast.
On a fine grater we rub 3 boiled carrots.
Cut into small pieces 250 g canned champignons.
On a fine grater we also rub 100 g of cheese.
Divide 4 boiled eggs into yolks and squirrels. Rub the proteins on a fine grater.
Rub the yolks on a fine grater separately.
In a pastry bag we place 150 g of mayonnaise.
We spread 200 g of boiled rice in the form of an orange slice on a salad dish. Top with mayonnaise mesh.
Next, place the chopped chicken breast.
The next layer is pickled onions. Apply a mesh of mayonnaise.
Next, lay a layer of boiled carrots - about a third of the total mass, mayonnaise.
Now spread the pickled mushrooms, mayonnaise.
Now it’s the turn of the egg yolk, mayonnaise.
We spread the grated cheese, grease with mayonnaise.
Imitating the peel of an orange, we decorate the outer side of the salad with grated carrots.
Spread the grated protein on top.
Mayonnaise apply the contours of the slices.
We spread the grated carrots, imitating slices of orange.

Time for preparing: 40 minutes.
Servings Per Container: 19.
Kitchenware: kitchen scales, tablespoon and teaspoon, cutting board, knife, bowls, coarse and fine graters, dish.
Calorie content: 294 kcal per 100 g.

Grate 2 boiled potatoes on a coarse grater.
We also rub 150 g of cheese on a coarse grater.
Cut into small cubes 300 g of boiled chicken breast.
Three on a coarse grater 4 boiled eggs.
Dice 1 pickled cucumber into small cubes.
Put grated eggs in a bowl. Add the potatoes. Pour cheese. Add chicken meat. We also put pickles.
Salt the salad by adding 0.5 tsp. salt. Dress salad 4-5 tbsp. l mayonnaise, mix thoroughly.
We cook boiled beets (250 g) on a fine grater.
We also rub 2 boiled carrots on a fine grater.
Finely chop the dill bunch.
Roll the balls with a diameter of about 4-5 cm (19 pcs.) From the salad.
In chopped dill, roll 6 balls.
Roll another 6 balls in grated carrots.
Bring the remaining 7 balls with beets.
Put the balls on the dish, alternating them in color.

Time for preparing: 40 minutes.
Servings Per Container: 6.
Kitchenware: kitchen scales, tablespoon, cutting board, knife, bowls, coarse grater, pastry bag, dish, ring with a diameter of 17 cm.
Calorie content: 180 kcal per 100 g.

Pour 3 tbsp into a bowl. l vinegar. Add 1 tbsp. l Sahara. Pour in 5 tbsp. l water, mix well to dissolve the sugar.
Half the onions are cut into small cubes. Put the onion in the marinade and leave for 20 minutes.
Cut into small cubes 300 g of baked chicken breast.
Rub on a coarse grater 4 boiled eggs.
We also grate 150 g of cheese on a coarse grater.
Put in a pastry bag 100 g of mayonnaise.
Set a ring with a diameter of 17 cm on the salad dish. First, lay the chicken meat. Do not forget to carefully pack each layer, otherwise the salad will not keep its shape. Apply mayonnaise.
The next layer is pickled onions, also greased with a little mayonnaise.
The next layer spread carrots in Korean. In total, 250 g of carrots will be needed, a little of this amount is left for decoration. Lubricate with mayonnaise.
Next, lay the grated eggs. Apply mayonnaise.
Now we spread the tinned corn - it will need 1 can, we leave a little for decoration. Lubricate with mayonnaise.
The last layer is grated cheese, greased with mayonnaise.
Cut a quarter of red sweet pepper into small cubes.
Half the cucumber is also cut into small cubes.
Grind the left carrots.
Finely chop a bunch of dill.
We decorate the salad by laying out vegetables on the surface with rings: carrots, dill, corn, in the center - a cucumber, and on it - red pepper.

Time for preparing: 50 minutes
Servings Per Container: 6.
Kitchen appliances and utensils: kitchen scales, tablespoon, cutting board, knife, bowls, coarse and fine graters, pastry bag, salad dish, frying pan, stove, spatula, split ring with a diameter of 19 cm, a glass.
Calorie content: 385 kcal per 100 g.

Cut into slices 400 g of mushrooms.
Heat a little sunflower oil in a pan and spread the mushrooms there. Fry over high heat until the liquid evaporates.
Onion cut into half rings.
When almost all the liquid has evaporated in the pan, add a little sunflower oil, reduce the heat, put the onion. Fry until onion is golden.
At the end of frying, salt the mushrooms, mix, remove from heat.
We cut the olives into rings - a total of 150 g will be needed, of which 12 are put aside for decoration.
Dice 300 g of ham into small cubes.
Rub on a coarse grater 3 boiled eggs.
We place in a confectionery bag 4 tbsp. l mayonnaise.
On a salad dish, we install a split ring, in the center - a glass with the bottom up.
Put the ham in the first layer, coat with a little mayonnaise.
Next, lay out the rings of olives, also lubricate with mayonnaise.
The next layer is grated eggs. Tamp, salt, apply mayonnaise.
Next, lay out a can of canned corn, grease with mayonnaise.
The last layer is mushrooms fried with onions.
We divide 3 eggs into yolks and squirrels.
Rub the protein and yolk separately on a fine grater.
We lay out the protein on the outer edge of the salad, the yolk - on the inside.
Garnish with sprigs of dill.
Carefully remove the glass, remove the ring.
The left olives are cut in half and placed on the surface of the salad.
We fill the rings of olives with mayonnaise.

Time for preparing: 30 minutes.
Servings Per Container: 12.
Kitchen appliances and utensils: kitchen scales, teaspoon and tablespoon, cutting board, knife, bowls, coarse and fine graters, dish for salad.
Calorie content: 156 kcal per 100 g.