Ease of preparation, attractive layering, standard and win-win combination of components - this is how you can briefly describe the popular Mushroom Glade salad with champignons. Whoever has cooked this dish at least once knows that the "highlight" and the main difference between the recipe and many other similar salads is the way of preparation. The fact is that " mushroom meadow"Is the most famous flip salad.

The ingredients are harvested in a deep mold one by one. First of all, whole pickled mushrooms are always laid out on the bottom, and then the order of the layers can be arbitrary. Before serving, the dish is turned over and the lowest layer becomes the top. Thus, a nice multi-layered appetizer is obtained, the surface of which is "strewn" with mushrooms. Consider detailed recipe salad "Mushroom glade" with step by step photos.

Ingredients for 4 servings:

• pickled champignons (whole) - 200 g;
• chicken fillet - 200 g;
• pickled cucumbers - 100-150 g;
• medium-sized potatoes - 2-3 pcs.;
• carrots - 1 large or 2 small;
• cheese - 100 g;
• eggs - 3 pcs.;
• parsley or other greens - 3-4 branches;
• mayonnaise, salt, pepper - to taste.

Mushroom glade salad recipe with photo step by step

How to cook Mushroom Glade salad

1. We take a deep salad bowl or a shape of a suitable size. For convenience, we lay the bottom and sides cling film to make it easier to remove the finished turnover salad from the container. In our example, a 16 cm diameter dish is used, the dish is designed for 4 medium portions. If the salad is being prepared for a large company, the amount of food can be increased and layers can be formed in a larger container. Put the champignons with their caps down on the bottom of the prepared dishes.
   
2. Fill the spaces between the mushrooms with parsley leaves or other herbs.
   
3. In advance (preferably the night before), boil potatoes, eggs, carrots, chicken fillet until tender. Chop the chicken meat finely and tamp it with the next layer. Sprinkle with mayonnaise.
   
4. Rub the peeled carrots coarsely, distribute over the chicken. We apply a thin mayonnaise mesh.
   
5. The next layer is cheese grated with coarse shavings.
   
6. Pour the cheese layer with mayonnaise, and then, ramming, distribute the finely chopped eggs.
   
7. Apply mayonnaise grease to the egg mass, and then spread the cucumbers cut into small cubes. This layer need not be greased with mayonnaise.
   
8. After cleaning, rub the potatoes on a coarse grater. Mix separately with mayonnaise, salt / pepper to taste. We distribute potato mass the last layer. Be sure to put the salad dish in the refrigerator for about 3 hours.
   
9. Then cover the container with a plate and turn over. Carefully remove the form, remove the film.
   

Now the Mushroom Glade salad can be brought to the table! It turns out smartly and original!

Hello! My friends, I invite you to a mushroom meadow! And don't be surprised, please. V
New Year's Eve, we will not collect mushrooms. The subject of our search is mushroom glade salad. Rather, his decent recipe with photo. After all, there are many cooking options, and you really want to choose the best one for yourself.

So arm yourself with a basket - a piggy bank and put the snacks you like in it. You can make a mushroom glade salad with either ham or chicken. Maybe you will like the mushroom glade salad with Korean carrots? No problem. Maybe with mushrooms, or maybe with mushrooms! As they say, the best 4 step-by-step photo recipes come to your place!

I hope you will not deny that there is no better snack than a pickled mushroom? Exactly. I dare to assure that other ingredients of the salad go with a bang under the sweaty pile. Yes, and he is handsome, to everything. That is why the hospitable hostesses like to set the table in the “mushroom meadow”.

Naturally, I am no exception. I try to cook it whenever possible. And I choose the recipe based on what is in the refrigerator. If there is chicken fillet, then there will be a glade according to the classic recipe.

Before the cooking process, I wanted to note important points

• The appetizer belongs to salads - shape-shifters. This means we will lay the ingredients upside down, and then turn the dish over. So you need to prepare a comfortable deep bowl or salad bowl, as well as a flat dish or plate.
• You also need to stock up on cling film. It will help you easily and neatly turn the finished product. And then our salad will appear in all its flaky glory.

So, we are preparing products for the classics of the genre

• Pickled mushrooms - 500 gr. (take champignons, you won’t go wrong)
• Boiled chicken fillet - 300 gr.
• Hard cheese - 100 gr.
• Hard-boiled eggs - 3 pcs.
• A large potato boiled in a uniform (if the roots are small, then take a couple)
• Pickled cucumbers - 3 pcs.
• Boiled carrots - 2-3 pcs.
• Mayonnaise - 200 gr.
• Parsley, dill to taste.

I would like to briefly dwell on cucumbers. I prefer to use pickled rather than salted. The first ones will look more tender in the salad, they will only complement the flavor range. Whereas salty can overshadow the rest of the ingredients.

Cooking a dish

Miracles, and more! Mushrooms look great on a green background, all layers are visible and look great. Already drooling! Well, what about the first one?

By the way, especially delicious salad mushroom glade with champignons and chicken will be in the event that the meat is not boiled, but marinated and baked. The simplest marinade: a tablespoon soy sauce and vegetable oil, with the addition of black ground pepper.

How to cook a mushroom glade salad with ham. Step by step recipe with photo

An excellent alternative to meat is ham. With it, the appetizer turns out to be even more tender and refined. After all, a high-quality meat product will also have a smoked flavor. So I recommend trying the mushroom meadow and ham.

For two servings you need to prepare

• Pickled champignons gr. 200
• One boiled potato
• Hard cheese 50 gr.
• Boiled eggs 2 pcs. (hard boiled)
• A small bundle of green onion
• Ham 100 gr.
• Boiled medium carrots
• Mayonnaise gr. one hundred.

Step-by-step preparation of a changeling salad

The masterpiece is ready to amaze not only with its design, but also with its excellent taste! Bon appetit and heartfelt conversations behind the mushroom meadow!

Mushroom glade salad recipe with Korean carrots

Amazing salad, I want to tell you. The taste is extraordinary. You can verify this by looking at the grocery set. So let's get down to the cooking process without further ado.

Ingredient List

• Jar of pickled champignons
• Three bunches of greens (parsley, lettuce, dill)
• Two hundred fifty gr. korean carrots
• Two hundred gr. hard cheese
• Three medium potatoes (jacket cooked)
• Three hundred gr. ham
• Two hundred gr. mayonnaise
• Three eggs (hard boiled).

How to cook yummy

So how is it? Not enough words? Or else it will be when you try the mushroom glade salad with Korean carrots!

It remains only to give a little advice: to make it easier to turn the salad, you need to walk with a knife along the edge of a deep plate.

Mushroom glade salad with honey agarics. Step by step recipe with photos!

Now we will dream a little and step back from general rules... The basis of the appetizer will be miniature mushrooms, and we will arrange the serving in a different way. So, to your attention - mushroom glade salad with honey agarics in portioned salad bowls.

List necessary products for 3 servings

• Pickled mushrooms 80 gr.
• Boiled potatoes 100 gr.
• Boiled chicken fillet 100 gr.
• Pickled cucumber 1 pc.
• Hard boiled egg 1 pc.
• Mayonnaise 80 gr.
• 5 gr. parsley and green onions.

How to cook a portioned mushroom glade salad

1. Finely chop all products (except mushrooms). Divide them into three parts, you can even visually.
2. Place the cucumbers at the bottom of the portioned outlet.

   

3. Put eggs on top, add a little mayonnaise. Align the layers by tamping slightly.

   

4. Then lay out the meat layer, grease it with mayonnaise.

   

5. Finish the assembly with honey agarics.

   

This is how we got mushroom beauty - solemn and exquisite. And how delicious, it is impossible to convey! Admire and enjoy!

I hope that you walked along the mushroom meadow with pleasure and that your basket - piggy bank was not left empty. If you send photos with your culinary masterpieces, I will be very grateful. Or maybe share your recipes? Thanks in advance and see you soon!

Layers of Mushroom Glade salad:

1. Pickled mushrooms.
2. Greens of onions and parsley.
3. Potatoes (salt and pepper).
4. Mayonnaise.
5. Eggs (salt and pepper).
6. Mayonnaise.
7. Carrots.
8. Mayonnaise.
9. Cucumbers (optional) (pickled, pickled or fresh).
10. Chicken meat (salt and pepper).
11. Mayonnaise.
12. Hard cheese.
13. Mayonnaise.
14. Lettuce leaves (for decoration).

The first step is to cook everything that requires cooking, namely: potatoes, carrots, eggs and chicken fillet. When cooking meat, do not forget to add bay leaves, salt and spices, then the meat will not be bland. When everything is cooked, cool the food completely.

Prepare the mushrooms, place them on a sieve or colander, rinse well and dry.

Next, you need to take a deep container (with a flat bottom) about 5-6 centimeters high. Cover it with cling film, so that later it will be easier to remove the salad from the container. Mushroom glade salad is laid out in layers.

Gently spread the pickled mushrooms, caps down, over the bottom of the bowl. Considering that the bottom layer will be the top of the lettuce, the same "meadow with mushrooms".

Peel and grate boiled potatoes in their skins. Then spread the grated potatoes evenly over the greens.

Season with salt, pepper and grease with a layer of mayonnaise.

Grate hard-boiled eggs, spread out in an even layer.

Season with salt, pepper and cover again with a layer of mayonnaise.

Peel boiled carrots, grate and lay in the next layer. Next, brush the carrots with a small layer of mayonnaise.

(At this point, you can cut the pickled or pickled cucumbers into small slices and lay them evenly on top of the mayonnaise layer. But my household doesn't like the taste of pickles or pickles in this salad.

By the way, you can use fresh cucumbers instead of pickles or pickles. However, the taste of the salad will change dramatically, it will become more springy and light.)

The next layer is chicken meat. Cut the boiled chicken fillet into small pieces and distribute on top of the cucumbers, if, of course, you use them. Chicken meat can be slightly salted, pepper and again greased with a layer of mayonnaise.

Hard cheese grate, then lay it out in an even layer. This will be the last bottom layer of the lettuce. Grease it liberally with mayonnaise.

Cover the salad with cling film and put in the refrigerator for several hours or overnight so that it has time to soak well with mayonnaise.

Take the salad out of the refrigerator, remove the cling film, and instead distribute the lettuce leaves or any other salad so that the beautiful edges of the green salad extend beyond the container.

Mushroom glade salad is amazingly beautiful and fancy. Once on the table, it will become the subject of discussion and admiration. Each housewife will find her own version of the snack, different from the classic one, and its decoration will require inspiration and help from the younger generation of the family. It will be a real pleasure for them to participate in the creation of this salad.

The taste qualities of the Mushroom Glade are also beyond praise, since mushrooms are favorite treat for many people. Mushroom salad is one of the most popular dishes festive table... And this is absolutely deserved.

Polyanka salad actually resembles a piece of forest with grass and mushrooms growing in it. The multi-colored layers make it especially elegant, although the main "highlight" is the top with mushroom caps and chopped greens depicting plants. It's a pity to share the food, but delicious ingredients, of which it is composed, will make guests break the perfectly laid out proportions.

The salad is hearty, so you shouldn't just pounce on it to the detriment of the rest of the snacks. Chicken meat, cheese, potatoes, mushrooms and eggs with mayonnaise dressing are very high in calories, and holiday menu usually extensive.

And yet, hardly anyone will be able to deny themselves the pleasure of trying the fabulous "Polyanka". The salad is tender and mild, although some recipes suggest correcting this by adding Korean carrots and other equally expressive ingredients.

The most delicious recipes

The basic ingredients in the salad remain unchanged, as does the memorable mushroom decoration. Salad variations are based on a selection of similar ingredients found in a classic salad recipe.

Classic salad with champignons

The mushroom glade will become not only the central dish among the appetizers, but also a favorite delicacy of many. The complicated and more interesting outwardly salad "Olivier" acquires new shades of taste due to the presence of mushrooms.

The composition of Polyanka is similar to the famous Olivier, it lacks only a couple of its ingredients. The advantage over it is the contrasting layered structure, but at the same time the cooking method remains simple.

Ingredients:

• 4 eggs;
• 100 g of hard cheese;
• 4 potatoes;
• 1 carrot;
• 2 pickled cucumbers;
• a small bunch of dill;
• 150 ml mayonnaise.

The cooking procedure is as follows.

1. In a round saucepan, the size of the desired diameter of the salad, place a large piece of cling film extending beyond its walls.
2. Put the champignons with their hats to the bottom, sprinkle them with chopped dill.
3. Boil in slightly salted water chicken breast.
4. Boil carrots, potatoes and eggs and let cool.
5. Grate cheese, carrots, potatoes, eggs and separately, and cut the chicken breast into small pieces.
6. The next layer on the mushrooms with dill, put the chicken breast and draw a net of mayonnaise on it.
7. Next, distribute the carrots and also draw a mayonnaise mesh on it.
8. Put grated cheese, chopped eggs on it, and the final layer is potatoes and pickles mixed with mayonnaise.
9. Cover the salad with a dish or flat plate, turn the pan over and remove the cling film.

With chicken fillet

Boiled chicken breast - dietary product, but it does not have a pronounced taste. The chicken can be cooked to keep it healthy, but the layer adds juiciness to the salad.

Ingredients:

• 500 g of pickled champignons;
• 1/2 chicken carcass;
• 3 eggs;
• 100 g of hard cheese;
• 4 small potatoes;
• 1 carrot;
• 2 pickled cucumbers;
• 2 cloves of garlic;
• 2 tbsp lemon juice;
• 1 tsp ground black pepper;
• a small bunch of dill;
• 150 ml mayonnaise.

The cooking procedure is as follows.

1. Marinate half of the chicken in lemon juice, garlic and ground black pepper for 1 hour.
2. Put it in foil and bake in the oven for 35-40 minutes, then remove, cool, peel the meat from skin and bones and chop finely.
3. Put the mushrooms in a saucepan on plastic wrap, sprinkle them with dill, then put the chicken, and squeeze 5-6 drops of the dressing out of the mayonnaise package on top.
4. The next layer is grated boiled carrots... Squeeze mayonnaise on it too.
5. Further: grated cheese - chopped eggs - 5-6 drops of mayonnaise - finely chopped pickled cucumbers - mashed potatoes with the remnants of mayonnaise.
6. Put the salad in the refrigerator for 1 hour, remove, turn the contents onto a flat plate and serve.

With ham

All layers of lettuce are coated with mayonnaise for better adhesion. Choose a dry ham, as the meat from the jar will not hold its layer.

Ingredients:

• 250 g pickled champignons;
• 100 g ham;
• 2 eggs;
• 50 g of hard cheese;
• 1 potato;
• 1 carrot;
• a small bunch of green onions;
• 150 ml mayonnaise.

1. Cook and chop eggs, carrots and potatoes separately.
2. Finely chop the ham.
3. Put the mushrooms on the bottom of the pan, sprinkle them with chopped onions, leaving a few arrows for decoration.
4. Next, alternately lay out a layer of grated cheese, eggs, ham, carrots and potatoes. Do not coat the last layer with mayonnaise.
5. After chilling in the refrigerator, turn the salad onto a plate and decorate the top with onion arrows for a tall grass effect.

A delicate and bold tongue will make the salad more nutritious, but it will be very tasty to eat. Tongue is usually not combined with cheese, so there is no such layer in Mushroom Glade.

Ingredients:

• 400 g of boiled tongue;
• 4 eggs;
• 4 potatoes;
• 2 carrots;
• 3 pickled cucumbers;
• a small bunch of dill;
• 350 ml mayonnaise.

The cooking procedure is as follows.

1. Boil the tongue with bay leaf, peppercorns in salted water, peel it from the skin, cool and chop finely.
2. Boil potatoes, carrots and eggs, chop separately.
3. Put the mushrooms on the bottom of the pan, sprinkle them with chopped herbs, then put a layer of carrots and grease it with mayonnaise.
4. Next - beef tongue, the next layer - eggs mixed with mayonnaise, chopped pickles and potatoes, mashed with mayonnaise.
5. Turn the salad onto a platter and serve.

With Korean carrots

The recipe itself famous dish in any country acquires a local flavor. Mushroom glade can also be adapted to dishes oriental cuisine if you replace the usual boiled carrots Korean.

Ingredients:

• 500 g of pickled champignons;
• 300 g of boiled chicken breast;
• 4 eggs;
• 100 g of hard cheese;
• 4 potatoes;
• 100 g of Korean carrots;
• 2 pickled cucumbers;
• a small bunch of dill and parsley;
• 150 ml mayonnaise.

The preparation procedure is as follows.

1. Put mushrooms caps up in a saucepan on plastic wrap and sprinkle with dill.
2. Put Korean carrots in the next layer so that the marinade soaks the next layers when turning the salad.
3. Then comes finely chopped boiled chicken breast with a mayonnaise mesh painted on top, then a layer of finely chopped, hard-boiled eggs also with a mayonnaise mesh.
4. The penultimate layer is chopped pickled cucumbers, the final layer is boiled potatoes rubbed with mayonnaise.
5. Turning the salad over onto a platter, decorate the top with parsley leaves.

This salad is not laid out in layers, all the ingredients are mixed and seasoned with mayonnaise. Mushrooms are stuck into it from above, after which they are sprinkled with chopped dill.

Ingredients:

• 300 g of pickled champignons;
• 150 g of boiled champignons;
• 500 g boiled squid;
• 100 g of boiled chicken;
• 50 g of hard cheese;
• 1 onion;
• a small bunch of dill;
• 1 tbsp vegetable oil;
• 150 ml mayonnaise.

The cooking procedure is as follows.

1. Cut the squid into strips, chop the chicken and boiled mushrooms, chop the onion.
2. Pour vegetable oil over and fry the onion and chopped mushrooms in it.
3. Mix all the chopped ingredients, season the salad with mayonnaise and garnish with pickled mushrooms and chopped dill.

With mushrooms and prunes

Champignons can be replaced with other pickled mushrooms, for example, honey mushrooms. Their brown hats look pretty on top of the salad, because they are real Forest mushrooms... Each layer of lettuce should be smeared with mayonnaise.

Ingredients:

• 300 g of pickled honey mushrooms;
• 300 g smoked chicken;
• 5 pieces. prunes;
• 2 onions;
• 1 pickle;
• a small bunch of parsley;
• 1 tbsp sunflower oil;
• 150 ml mayonnaise.

The preparation procedure is as follows.

1. Fry chopped onions in a pan.
2. Cut individually into strips smoked chicken, prunes, pickled cucumber and 1/3 honey mushrooms.
3. Put 2/3 honey mushrooms in a saucepan, sprinkle them with chopped parsley, the following layers: chicken - onion - prunes - half of the chopped mushrooms - cheese - cucumber - remaining mushrooms.
4. Put the pan in the refrigerator for 1 hour, then turn it over onto a dish and serve.

With boiled beef

The beef isn't as tender as chicken or tongue, but it goes well with mushrooms. For lovers interesting dishes it is recommended to replace boiled meat with smoked meat, then the flavor of the salad will become irresistibly appetizing.

Boiled beef is healthier and, if cooked correctly, will also add flavor to the salad.

Ingredients:

• 450 g of pickled champignons;
• 300 g of boiled beef;
• 3 eggs;
• 100 g of hard cheese;
• 3 potatoes;
• a bunch of dill;
• 300 ml mayonnaise.

The cooking procedure is as follows.

1. Boil the beef in a little water with carrots, onions and peppers to make its taste rich.
2. Cool the cooked meat and chop finely.
3. Grind boiled potatoes and eggs separately, grate cheese on a fine grater, chop dill.
4. Put the mushrooms in a saucepan on cling film, sprinkle them with half of the dill, then put a layer of potatoes and coat it with mayonnaise.
5. The next layer is meat, then eggs mixed with mayonnaise, at the end sprinkle the salad with cheese.
6. After holding the saucepan with salad for 1-2 hours in the refrigerator, take it out and turn it over onto a flat plate.
7. Smear the sides with the remaining mayonnaise and sprinkle with the second half of the dill.

Having spread the mushrooms on the bottom of the pan, you need to drip mayonnaise on each leg. This way the greens and the next layer of meat will stick to them better.

Korean carrots are usually cut into long, thin slices. Before laying the layer in the salad, it should be chopped up so that dividing the "Mushroom Glade" into portions does not become problematic.

Immediately after cooking, the salad should stand in the refrigerator for at least an hour, and preferably 2-3 hours. Then the mayonnaise will saturate all layers, and the dish will be more uniform.

Conclusion

Preparing an elegant salad is almost effortless. Once all the ingredients are ready, slicing and layering shouldn't take long. The result will be amazing. Guests and hosts will immediately want to go mushrooming into the forest, of course, after a festive dinner.

It is pleasant to prepare the following salad from pickled and pickled mushrooms with your own hands. In addition, there will be a reason to remember a pleasant trip and a quiet hunt for honey agarics, chanterelles and boletus.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. I am currently helping to promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positive emotions and give you inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Mushroom glade salad will never be left without attention. Bright presentation and unusual taste that's what he liked a lot of housewives. It always looks festive and unusual and is one of the main table decorations. The salad has many varieties, which may include various components: boiled and smoked meat, ham, seafood, various vegetables and much more, but the main ones, of course, are mushrooms.

Preparing your favorite salad is very simple: boil well-known ingredients and grind them. But how to spread it? After all, there are several ways to do this. This is both a simple way of mixing all the components together, and the classic layered serving, and serving in portions. Undoubtedly, the championship in originality is taken by the "Mushroom Glade" in the form of a "changeling". Like this? - It's very simple! All ingredients are laid out from bottom to top, and then a salad bowl with ready-made dish turn over.

And in order to keep the salad better in shape, immediately after cooking it is placed briefly under a small press.

To let the salad mushroom clearing was juicy and all the components "became related" must be allowed to soak in the refrigerator for at least 1 ÷ 2 hours. But if the salad stays there longer, then it will only benefit him. Mayonnaise will saturate all layers and combine the flavor.

If you haven't prepared this salad yet, then be sure to try it. You will be pleasantly surprised by its simplicity of preparation, economy and satiety. Your family and friends will certainly appreciate your efforts. And "Mushroom Glade" will take place of honor among your favorite foods.

How to cook mushroom glade salad - 16 varieties

"Mushroom glade" with boiled chicken has a neutral taste that your loved ones will surely like.

Ingredients:

• Chicken breast 1pc
• Potatoes 2pcs
• Carrots 3pcs
• Eggs 3pcs
• Canned champignons 300 ÷ 350g
• Young onions 1 bunch
• Mayonnaise 200g

Preparation:

Boil carrots, eggs, chicken breast and potatoes until tender. After cooling completely, peel and grate. Chop the breast and young onions. For the salad, we take a deep bowl, which we cover inside with cling film. We begin to lay out our salad. We take the mushrooms, drain the marinade from them and put them on the bottom of the salad bowl with their legs up. Sprinkle the mushrooms with onions. Put the potatoes in the second layer. Grease it and all subsequent layers with mayonnaise. The third layer is boiled carrots, then eggs. The final layer is chicken breast. Having formed the salad, we send it to the refrigerator for 2 ÷ 3 hours. After the salad is soaked, we take it out and cover it with the dish in which we will serve it, turn it upside down and carefully remove the bowl and cling film. Now you can serve.

This salad will become irreplaceable at any holiday. This interpretation of the salad will appeal to both adults and children.

Ingredients:

• Pickled mushrooms 1 can
• Potatoes 4pcs
• Carrots 2 pcs
• Onion 1 ÷ 2pcs
• Eggs 3pcs
• Mayonnaise 300g
• Parsley and dill
• Salt pepper

Preparation:

The recipe is pretty simple and straightforward. For the salad, boil potatoes, carrots, eggs, peel and grate. Peel the onions, cut into half rings and scald with boiling water. Chop parsley and dill. We form the salad in layers, smearing with mayonnaise. The first layer is potatoes, so that it is not bland, it must be salt and pepper. Put onions in the second layer. Then carrots and eggs. Sprinkle the salad with herbs on top and spread the mushrooms. Let the salad soak for at least an hour.

Ingredients:

• Canned champignons 1 can
• Beef meat 300g
• Potatoes 3pcs
• Hard cheese 100g
• Eggs 3pcs
• Mayonnaise 300g
• Dill

Preparation:

The first step is to rinse the beef well under running water and boil it in salted water for about an hour. Willingness to check with a toothpick. After cooking, finely chop or take apart into fibers. Boil potatoes and eggs, cool, peel and chop small cube... Grate the cheese on a fine grater. Line the salad bowl with cling film. Lay out all the ingredients in layers. Put the champignons on the bottom with their hats to the bottom, sprinkle them with chopped dill. Put the potatoes in the second layer, grease it with mayonnaise. The third layer is beef, which is also greased with mayonnaise. Fourth layer boiled eggs with mayonnaise. And finally, we spread the cheese. Cover with foil on top and let it soak in the refrigerator for about an hour. Then remove the top film, cover with a plate and turn over. We remove the remnants of the cling film and you're done.

A familiar salad, but with an unusual dressing, will surely attract attention. After trying it, you will definitely want a supplement.

Ingredients:

• Canned mushrooms 350g
• Chicken fillet 300g
• Potatoes 3pcs
• Hard cheese 150g
• Eggs 5pcs
• Carrots 2pcs
• Red onion 1pc
• Parsley, dill, lettuce
• Sunflower oil 50ml
• Soy sauce
• Salt pepper
• Sour cream 200g
• Mustard 4 tablespoons
• Lemon juice 2 tsp
• Dried basil

Preparation:

We take the chicken fillet, wash it and dry it.

Be sure to make punctures with a toothpick along the entire length of the breast. This is necessary for better penetration of the marinade into the meat.

And put it in the marinade for 25-30 minutes. Prepare the marinade from a mixture of soy sauce, sunflower oil, salt and pepper. After marinating, wrap the fillets in foil and bake for 15 minutes at 180 ° C. At the end of baking, remove the fillet, unwind the foil and leave to cool. Boil and peel potatoes, carrots and eggs. Peel the onion and cut into half rings and scald with boiling water.

To prepare the dressing, take 2 boiled yolks and grind them with a fork, add sour cream, mustard, salt, lemon juice and dried basil. Mix all components well.

To form the salad, we take a split form. Put the mushrooms with their caps down on the bottom. Sprinkle on top, chopped dill and parsley. Drizzle with the dressing. Then we spread the carrots grated on a fine grater. Grease again with dressing and sprinkle with grated cheese. Then the mode is finely baked fillet and put on top of the cheese. Put the onion on top of the fillet. Sprinkle with the dressing and sprinkle with chopped eggs. Draw a mesh from the dressing and cover with a layer of grated potatoes. Cover with cling film and put in the refrigerator to soak for 2 hours. Then take it out of the refrigerator, remove the film, put the lettuce leaves on top, cover with a dish and turn over and remove the form. Now you can enjoy the amazing taste.

The salad has fairly simple and familiar ingredients. To diversify their taste, you can use smoked meats. Smoked turkey is ideal.

Ingredients:

• Pickled mushrooms 350g
• Potatoes 6pcs
• Eggs 6pcs
• Smoked turkey 550g
• Pickled cucumbers 7pcs
• Mayonnaise 250-300ml
• Dill 1 bunch
• Salt pepper

Preparation:

Boil eggs in steep.

It is better to choose potatoes for salad from white varieties, since they contain less starch and will not break when boiled.

It should be boiled in uniforms for about 20-25 minutes. Chop the dill, smoked turkey and pickled cucumbers into small cubes, pre-peeled eggs and three potatoes on a coarse grater. Then we take a wide, flat dish, put a split form on it and begin to shape the salad. On the bottom we put the pickled mushrooms with their legs up, then sprinkle generously with chopped dill and pour with a little mayonnaise. Put the potatoes tightly on top of the dill, sprinkle with salt and pepper to taste, grease liberally with mayonnaise.

We spread the turkey, make a net of mayonnaise on top of it. Sprinkle eggs over the layer. They should also be smeared with mayonnaise and sprinkled with pickled cucumbers. Having formed the salad, put the dish on top and turn it over together with the form and the bottom dish. It turned out that the mushrooms are now on top. We carefully remove the mold and you can enjoy its pleasant salad taste.

If you are tired of carrots and potatoes in salads and you want something unusual, then this salad will become excellent option... Avocado, spicy Parmesan and mushrooms add simple salad a certain sophistication and sophistication.

Ingredients:

• Eggs 4pcs
• Pickled mushrooms 350g
• Parmesan 150g
• Avocado 1pc
• Chicken breast 350g
• Mayonnaise 300g
• Salt pepper

Preparation:

To prepare a salad, take chicken breast and eggs, wash them thoroughly and boil them. Finely chop the finished meat and eggs. Cut the avocado in half, remove the pit, remove the pulp with a spoon and cut into small cubes.

Important: when buying an avocado, choose slightly soft fruits, they are easily separated from the stone and cut well.

Grate Parmesan on a coarse grater. Lay out the salad in layers.

1. 1 layer: chicken breast;
2. 2nd layer: avocado;
3. 3rd layer: eggs;
4. 4th layer: parmesan.

Sprinkle all layers with mayonnaise. Decorate the salad with pickled mushrooms. Leave in the refrigerator to soak. After two hours, the salad is ready to eat.

This recipe is distinguished by its simple preparation.

Ingredients:

• Carrot 150g
• Potatoes 2pcs
• Chicken breast 1pc
• Cheese 100g
• Eggs 3pcs
• Dill greens

Preparation:

For the salad, we take a deep container, cover it with cling film and begin to form the salad. Champignons are laid out first (caps down). Sprinkle them generously with chopped dill, thus creating a green lawn. Put chopped chicken breast greased in mayonnaise on it. Then diced carrots and an egg, also coated with mayonnaise. Tightly tamp the crushed potatoes on the egg, and pour with mayonnaise. The final layer is made of grated cheese, which is three on a grater. We send the salad to the refrigerator. Cover with a plate before serving, turn over and remove the container with cling film.

Such a delicacy as beef tongue will be an excellent highlight of this salad and will give it a refined taste.

Ingredients:

• Beef tongue 1pc
• Potatoes 4 ÷ 5pcs
• Carrots 2 ÷ 3pcs
• Eggs 4pcs
• Pickled cucumbers 3pcs
• Marinated champignons 300g
• Mayonnaise 400g

Preparation:

The main task in preparing this type of salad is correct preparation offal such as beef tongue. The first step is to soak it in cold water for at least one hour. After that, diligently scrape off mucus, fat and food debris, rinse intensively under running water and cut in half. Then comes the cooking stage. First, you need to boil the tongue for 20 minutes. Then we drain the water, rinse the tongue and the pan well. Fill with clean, cold water and cook for another 3 ÷ 3.5 hours. We check the readiness with a fork.

During the cooking process, the tongue increases in size, so you need to take this into account and take a larger saucepan.

You also need to boil potatoes, carrots and eggs. After preparing all the listed ingredients, cut them into small cubes. We form the salad from top to bottom. To do this, take a salad bowl covered with cling film and put the mushrooms with their legs up, spread the carrots on them, grease it with mayonnaise. Then the turn of the shredded beef tongue... Next, lay out the pickled cucumbers and pour over them with mayonnaise. We put potatoes on them. The salad is formed. It remains to let it soak in the refrigerator for about two hours and put it in a serving dish. To do this, simply cover the salad bowl with it and turn it over.

For lovers of spicy and spicy, this version of the salad will be just a godsend, and tender chicken breast and cucumber will give it lightness.

Ingredients:

• Pickled champignons 300 ÷ 350g
• Korean carrots 150g
• Fresh cucumber 1 ÷ 2pcs
• Potatoes 1pc
• Chicken breast 1pc
• Eggs 3pcs
• Parsley and dill

Preparation:

To prepare raw ingredients: boil eggs in hard boil, boil potatoes in uniforms, marinate chicken breast in Provencal herbs and fry. Peel the finished products, grate the potatoes and eggs, cut the fried chicken breast into cubes, cucumber into thin strips. Prepare a container for forming a salad: take a salad bowl, cover it with cling film. Place the mushrooms at the bottom with their legs up, sprinkle with pre-chopped parsley and dill. Put the carrots in the next layer, then a fresh cucumber, draw a net of mayonnaise. Place the chopped chicken breast on a cucumber and brush it liberally with mayonnaise. On top of the cucumber potatoes, coat with mayonnaise and sprinkle with egg. Cover the salad with cling film and leave to soak in the refrigerator for at least 1 hour. Then take it out and turning it over, put it on a wide dish.

In this version of the salad, dried apricots have become an excellent substitute for potatoes and carrots.

Ingredients:

• Marinated mushrooms
• Chicken 300 ÷ 400g
• Eggs 3pcs
• Dried apricots 150g
• 1 large onion
• Cheese "Russian"
• Mayonnaise 300g
• Greenery

Preparation:

To prepare the salad, you need to boil chicken and eggs. Rinse dried apricots and steam. Peel the onions, cut into half rings and lightly fry on vegetable oil... "Russian" cheese needs to be grated on a fine grater. Drain the water from the mushrooms.

We form the salad in the classical way‒ in layers, smearing them with mayonnaise. We lay out the ingredients in the following order: meat, dried apricots, eggs, onions and cheese. Sprinkle the salad with finely chopped herbs on top and stick the mushrooms into it. Serve chilled.

This salad option will be an excellent substitute for the usual canned fish salads.

Ingredients:

• Canned champignons 200 g
• Potatoes 4 pieces
• Hard cheese50g
• Cod liver 200 g
• Carrots 2 pcs
• Canned cucumbers 2 pcs
• Parsley, green onions
• Mayonnaise

Preparation:

We form the salad in a culinary ring. We lay out all the ingredients in layers and coat with mayonnaise. The order of the layers is as follows:

1. Champignons, lined with caps down;
2. Chopped parsley and green onions;
3. Cod liver, pre-mashed with a fork;
4. Diced cucumbers;
5. Grated cheese;
6. Coarsely grated boiled potatoes;

Leave the prepared salad in the refrigerator for 1 ÷ 2 hours. To get the final look of the salad, cover it with a serving dish, turn it over and carefully remove the ring.

This recipe differs in that it is formed in the usual way for us, like any other multi-layer salad. The taste of ham gives it an extraordinary piquancy. It sets off the taste of the rest of the ingredients without interrupting them.

Ingredients:

• Ham 300g
• Canned champignons 350g
• Potatoes 5pcs
• Eggs 3pcs
• Mayonnaise 200g
• Green onions

Preparation:

Pre-boil eggs and potatoes in their uniforms.

So that the potatoes are not watery and do not break the structure of the salad, after cooking, put it on a paper towel until it cools completely.

Finely dice the eggs, ham, potatoes and onions. We take the crushed eggs, mix them with mayonnaise and put them on the bottom of the salad bowl. Put on top boiled potatoes, salt and grease well with mayonnaise. Place the ham on top of the potatoes and pour over it with mayonnaise. Then sprinkle the formed salad with young onions, thus making the "grass" of our meadow and plant it on it canned mushrooms... Salad ready! Bon Appetit!

For seafood lovers, this salad will be a godsend. The combination of squid with the rest of the ingredients creates an amazing ensemble of flavors.

Ingredients:

• Canned mushrooms
• Squid 500g
• Potatoes 3pcs
• Eggs 3pcs
• Hard cheese 100g
• Garlic 2 cloves
• Apples 1 pc
• Mayonnaise 250g
• Greens, lettuce

Preparation:

This type of salad requires squid. They are a very delicate product and therefore need careful preparation. They are mainly sold in stores fresh-frozen, so you need to defrost them before cooking. To do this, take warm water (37 ÷ 40 ° C) and lower them until they are completely thawed. After that, it is necessary to lightly pour over boiling water and remove the dark skin. The squids are ready to cook.

To make them soft, they should be boiled in lightly salted water for no more than 3 minutes.

Cut the boiled and cooled squid into thin strips.

Boil potatoes and eggs separately. Cool and clean. Next comes the stage of grinding products. Three eggs, potatoes, cheese and apples on a coarse grater. Prepare the dressing: take 2 cloves of garlic and mix with mayonnaise. We will lubricate all layers with this dressing.

To decorate the salad, we take a wide dish on the bottom, which we put the lettuce leaves. Then lay out the potatoes, apples, cheese, squid and eggs one by one. Sprinkle on top, chopped herbs and decorate with pickled mushrooms. The salad is ready to serve.

Very original performance salad. The absence of potatoes gives the salad lightness, and the prunes give a pleasant aftertaste.

Ingredients:

• Canned mushrooms 1 jar
• Prunes 5 pcs
• Onions 2pcs
• Smoked chicken 300g
• Cucumber 1pc
• Mayonnaise
• Sunflower oil 20g

Preparation:

We prepare the ingredients. Peel the onions, cut into cubes and simmer in vegetable oil. Cut prunes and cucumber into thin strips, chicken into small cubes. We spread the salad in layers, greasing them with mayonnaise. The order is: chicken ‒ onion ‒ prunes ‒ mushrooms ‒ cheese ‒ cucumber ‒ mushrooms. Let the salad soak in the refrigerator for about an hour before serving.

In contrast to the already familiar variants of the "Mushroom Glade", this type differs in that the ingredients are mixed, thus serving portions of your favorite salad is possible.

Ingredients:

• Raw mushrooms 300g
• Processed cheese 200g
• Hard cheese 100g
• Eggs 4pcs
• Chicken 300g
• Canned corn 1 can
• Mayonnaise to taste
• Sunflower oil
• Dill

Preparation:

The first step is to prepare the chicken meat. To do this, rinse it under running water and cook with the addition bay leaves, allspice and salt. Eggs should also be boiled and peeled. Rinse the champignons, peel the caps and cut into slices. Fry them in vegetable oil until golden brown. Cut all products into small cubes, mix, add corn and mayonnaise. Form the salad using a culinary ring, sprinkle generously with dill and fried mushrooms on top.

Ingredients:

• Potatoes 3 ÷ 4pcs
• Carrots 2 ÷ 3pcs
• Onions 3pcs
• Canned mushrooms 300g
• Chicken 350g
• Eggs 3pcs
• Fresh cucumber 1 ÷ 2pcs
• Mayonnaise
• Vinegar 1 tbsp
• Sugar 1 tbsp
• Salt pepper

Preparation:

Wash the potatoes, eggs and carrots and boil them separately. After the food has cooled, peel and cut into small cubes. Peel the onions, cut into half rings and mix with vinegar, salt and sugar. Let stand for 30 minutes.

We form the salad according to the "flip" method. To do this, line a deep salad bowl with cling film. Put the mushrooms on the bottom and grease them with mayonnaise. Then put half the potatoes and also coat with mayonnaise. Put the carrots on the potatoes, then the chicken. Put the pickled onions on the chicken greased with mayonnaise. The next layer is diced cucumbers. The final layer of the second half of the potatoes. We coat it well with mayonnaise and send it to the refrigerator. Before serving the salad bowl, cover the dish in which you plan to serve the salad and turn the salad bowl upside down on the dish.