“Winter” salad: how to cook with meat, sausage, rice, mushrooms and beans

Winter Salad is a close "relative" of the famous Olivier. In fact, today they differ only in names. Appetizer is valuable thanks to:

• vitamin and plant fiber content - you will find them in boiled vegetables and herbs;
• protein content- if you use lean meat and eggs;
• salt balance - pickled cucumbers restore water-salt balance (especially after a feast).

But mayonnaise and sausage are added to the dish, so it contributes to obesity and an increase in blood sugar. To prevent this, you need to replace the sausage with boiled chicken, and mayonnaise with yogurt.

Also consider that the Winter salad is a source of cholesterol, a large amount of which in the body can lead to atherosclerosis and clogging of the blood channels. Therefore, it is better to use apples instead of potatoes in a salad, and fresh ones instead of pickled cucumbers.

Cooking tricks

To make this dish delicious, take note of a few recommendations:

• cook vegetables separately - so they better preserve the taste and aroma;
• lean meat - since the dish itself is very high in calories (using the same principle to use ham, smoked meats);
• do not skimp on herbs and spices - salad will only benefit from this;
• use sour cream instead of mayonnaise - so the salad will become less high-calorie;
• season the dish before serving - the appetizer will have a more fresh look, and the taste of vegetables and meat will not kill each other.

Classic with meat

We take:

• chicken or beef - 300 g;
• potatoes - six pieces;
• eggs - six pieces;
• carrots - six pieces;
• pickled (pickled) cucumbers - six pieces;
• canned peas - 200 g;
• mayonnaise (sour cream) - 350 g;
• greens, salt, pepper to taste.

Do

1. Boil, cool and peel root vegetables and eggs, and then cut them into equal cubes.
2. Boil the selected type of meat by adding seasoning to taste in a pan with water. After cool, and crumble a cube.
3. Similarly chop pickled cucumbers.
4. Drain the liquid from the peas.
5. Mix all the ingredients in a common container.
6. Season the dish with mayonnaise or sour cream and herbs.
7. Salt, pepper, and refrigerate for 30 minutes.

Classic with sausage

We take:

• green peas - one can;
• boiled sausage - 300 g;
• eggs - five pieces;
• carrots - five pieces;
• fresh cucumbers - three pieces;
• potatoes - five pieces;
• mayonnaise or sour cream - 200 g;
• salt, pepper to taste.

Do

1. Boil eggs and root vegetables, be sure to cool them.
2. Strain the peas through a colander.
3. Cut the sausage, while the cube should be the same size as peas.
4. Also chop vegetables, eggs and cucumbers.
5. Pour all the ingredients into a salad bowl, add mayonnaise or sour cream.
6. Mix the dish well, and then send it to the refrigerator for half an hour.

With beans

We take:

• canned beans - one can;
• pickles - four pieces;
• eggs - two pieces;
• carrots - three pieces;
• onions - one thing.

Do

1. Peel onions and carrots, cut into a small cube, add in vegetable oil. After cooking, put everything on a sieve to decant excess fat and cool.
2. Boiled eggs and cucumbers are also cut into cubes.
3. Drain the marinade from the beans, combine all the ingredients in a salad bowl, season with mayonnaise, salt and spices.

With cabbage

We take:

• cauliflower - 200 g;
• pickled cucumbers (you can have bell pepper) - two pieces;
• lemon - half;
• carrots - 150 g;
• celery root - 100 g;
• vegetable oil, herbs, salt, sugar, black pepper.

Do

1. Separate the cauliflower inflorescences, rinse well and blanch in salted water.
2. Boiled celery and carrots, cut the cucumber into strips.
3. In a small bowl, mix vegetable oil, lemon juice, sugar, pepper, salt and chopped herbs.
4. Put all the vegetables in one bowl, season with sauce and mix. (If you wish, the same dish can be prepared with mayonnaise, sour cream, yogurt or balsamic vinegar).

With rice and ham

We take:

• basmati rice - 300 g;
• fresh cucumber - one piece;
• ham - 250 g;
• canned corn - 100 g;
• mayonnaise or sour cream.

Do

1. Boil the rice to a friable state, let it cool.
2. Cut cucumbers and ham with a medium cube, connect in a common bowl.
3. Pour cooled rice and corn to the ham and cucumbers.
4. Season the appetizer with mayonnaise or sour cream sauce.

With rice and mushrooms

We take:

• long-grain rice - 500 g;
• onions - two pieces;
• champignons - 500 g;
• soy sauce - three tablespoons;
• mayonnaise or sour cream;
• juice of one lemon;
• greens, spices.

Do

1. Peel mushrooms and onions, sauté in vegetable oil.
2. Cook rice and let all ingredients cool.
3. Season mayonnaise or sour cream with soy sauce, lemon juice, herbs and spices.
4. Mix all the components of the dish in one container.

For "Winter" salad with rice, you can use any kind of cereal. The main thing is to weld correctly. Before cooking, it is better to soak the cereal for 40-60 minutes. So that it does not boil, you need to keep the pan on low heat with the lid closed, while stirring occasionally. And so that the grains do not stick together, the housewives advise adding a couple of drops of lemon juice (or a pinch of citric acid).

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