Dishes that are called salads today were popular back in ancient times. For example, it was customary for the Romans to consume a mixture of chicory salad, olive oil, broth, onions and honey. Nowadays, such exotic combinations of products do not enjoy much success; people’s love is earned, first of all, by salads made from ingredients that satisfy three requirements: nutritional value, taste and availability.

There are quite a lot of salad recipes, but only a few of them are especially loved in Russia.

This article presents 10 of the most delicious and popular salads.

The salad, beloved by many, came to Russia in the 19th century from Scandinavian countries. It is in these countries that it is customary to mix pickles, herring and beets. The original version of the salad also included herring soaked in milk.

In the form in which we know it, the salad appeared at the beginning of the 20th century, in the vastness of the USSR, and has reached our days almost unchanged.

The salad is prepared from products available to everyone: beets, carrots, pickles, potatoes, sauerkraut and onions. As a dressing, use either regular vegetable oil or a mixture of it with vinegar and spices.

In general, it must be said that all housewives get a different vinaigrette due to the fact that some add any additional ingredients according to their preference.

It is important to remember that prepared and seasoned vinaigrette cannot be stored; it must be eaten immediately, otherwise food poisoning may occur.

This salad is often compared to Olivier salad, but their similarity is very, very conditional. The main component of the salad is meat or liver; it is best to take either chicken or chicken liver.

The following products are used for preparation: boiled chicken or liver, prunes, pickled cucumbers, carrots, cheese. All ingredients are mixed together and seasoned with sour cream or mayonnaise.

The salad lives up to its name - it is very tasty and can be prepared quite quickly if you have the ingredients. Its prototype appeared in Russia after the revolution, acquiring familiar taste nuances over time.

The availability of the ingredients of this salad was not only the reason for its popularity, but also the origin of many versions. Recently, preparing this salad in a large glass glass has become very popular, which shows off its layers favorably and effectively.

The salad got its name because of the external resemblance of its last layer to the flower of the same name, which is always prepared from a mixture of egg white and cheese.

The classic recipe includes the following products: eggs, cheese, canned fish, frozen butter, onions. All layers of salad are carefully coated with mayonnaise.

The most popular salad in the USSR, and now in Russia, combines calorie content, high taste and nutritional value.

The interesting name given to the salad can be explained simply - any man will like its ingredients, as they contain a lot of protein, and the salad can be prepared quite quickly - literally according to any whim.

The classic recipe uses the following products: meat (boiled), hard cheese, eggs, onions, mayonnaise, vinegar and spices. Vinegar gives some completeness to the flavor nuances of the dish and highlights the taste of meat.

Interestingly, this salad can be layered or with mixed ingredients, depending on the habits of the housewife and the taste of the man for whom it is intended.

Despite the fact that this salad is beloved in Russia, it is a culinary delight of North American cuisine. Legend has it that the chef invented this dish when there was practically no food left in the restaurant kitchen, and customers were demanding it.

Indeed, the ingredients of a salad are more than accessible to ordinary North American citizens and can be found in any kitchen: croutons, lettuce, Parmesan. The secret of the salad’s popularity lies in the presence of a special sauce that binds all the ingredients; it includes: eggs, olive oil, garlic, and Worcestershire sauce.

It is allowed to add ingredients containing protein to the salad: fish, shrimp or chicken. In Russia, this salad is either prepared in restaurants, then its taste is close to the original, or it is prepared at home, in which case some of its ingredients are cheaper to make it more accessible.

The eye-catching appearance of this salad is successfully combined with its high taste. Interestingly, it is prepared from very affordable products: chicken, fried potatoes, eggs, cheese, garlic, onions, cucumbers. For decoration you can use: chips, imitation eggs from a mixture of cheese, yolks and garlic, dill.

To prepare, you will need to mix the ingredients, season with mayonnaise and form them into a kind of nest with small eggs inside. Such a nest can be decorated with chips along its edges.

Young children will like the salad, even if they don't like chicken.

Beautiful, spectacular, and most importantly delicious, this salad increasingly occupies a dominant place on the holiday table. The ingredients for the salad will be required as follows: ham, chicken, bell peppers, tomatoes, cucumbers, cheese, eggs. All this is seasoned with mayonnaise.

This salad is usually decorated with cheese, vegetables, and herbs. An individual approach to a dish makes the taste and appearance of each housewife’s salad original and different from others.

Due to the large number of protein components, this salad is often prepared in winter, when the body requires more calories.

This beautiful multi-layer salad consists of quite ordinary ingredients, and any housewife, even without culinary skills, can prepare it.

The salad is tasty and very nutritious, so it will be ideal for preparing in the winter. To prepare the salad you will need: beef, potatoes, carrots, beets, dill, eggs, walnuts, pomegranate, cheese, garlic.

All components are laid in layers, smeared with mayonnaise, after which a cap is formed. The resulting salad is decorated with a mixture of cheese, mayonnaise, eggs, walnuts and pomegranate seeds, so that the outlines of the famous attribute of royal power are guessed.

The history of this salad originates in Georgia, where dishes with walnuts have always been popular. Once in Russia, the salad was transformed in its composition to its present appearance.

The famous salad, which almost every housewife makes when preparing for a festive feast, takes its origins from Norwegian culinary recipes. In Norway, and then in Germany, recipes based on herring and beets were very popular.

It should be noted that this combination of products was also loved by the residents of Russia in the 70s. the salad could be found at any holiday.

Salad became especially widespread in Soviet times, during the years of widespread shortages. Resourceful housewives remembered the well-known combination of available products - herring and beets.

The salad uses the following ingredients: beets, carrots, potatoes, apples and eggs. According to the recipe, you need to arrange the chopped vegetables and herring in layers and mix with mayonnaise.

As the name suggests, the origin of the salad is associated with France. The French chef Olivier invented a recipe for an amazing salad - tasty, sophisticated and at the same time very satisfying.

The cook prepared it, naturally for the aristocracy, but after the revolution his recipe passed on to the common people.

The people who started preparing this salad did not have the opportunity to buy ingredients such as crayfish tails or capers, so they made its components as cheap as possible.

Nowadays, Olivier salad is prepared from the following ingredients: potatoes, sausage, meat or chicken, eggs, cucumbers and green peas. The entire composition is mixed using mayonnaise.

Naturally, the resulting and original version are very different from each other; we can say that from the first version of the salad, the latter only got the name. However, Olivier is one of the most favorite salads for Russians; a New Year's table without this salad would be a violation of many years of tradition.

There are guests on the doorstep, and you don’t know what to treat them with? The fastest salads in 10 minutes will save your feast. On the eve of any holiday, we think: what salads should we prepare to please everyone and surprise our family?
The fastest salads in 10 minutes are ideal! Every housewife should have quick salad recipes! They will help you out in any feast. You don’t have to tinker with such salads for a long time: everything is faster and not at all difficult. And the result will amaze you!

Ingredients for “Dream” salad:

• crackers - 20 grams;
• crab sticks - 50 grams;
• tomato - 1 piece;
• mayonnaise or sour cream - 2 tablespoons;
• garlic - 1 clove;
• hard cheese - 50 grams;
• greenery.

Salad "Dream". Step by step recipe

The salad can be formed immediately in a mold, because it comes in layers. Cut the sticks into small pieces - this will be the bottom of the salad. Remove the core from the tomato and cut it into cubes - this is the second layer of salad. Top with finely chopped garlic and grated hard cheese. We make a mesh of mayonnaise, sprinkle with herbs, and put crackers on top: and again decorate with a sprig of dill.

Ingredients for the Quick Salad:

• smoked sausage - 100 grams (can be replaced with ham);
• fresh cucumber - 1 piece;
• eggs - 2 pieces;
• hard cheese - 50 grams;
• salt - a pinch;
• mayonnaise - 2 tablespoons;
• green onions - 2 feathers (can be replaced with onions);
• dill - for decoration.

Salad “Quickly”. Step by step recipe

Take fresh cucumber, smoked sausage or ham (whatever you have), cut the eggs into small pieces, chop green onions (you can replace them with onions). Three cheeses on a coarse grater. Combine all the ingredients in one salad bowl, add green peas, salt, season with mayonnaise and mix. We form the salad using a round mold and decorate with a sprig of dill.

Ingredients for Fish Salad:

• rice - 50 grams;
• canned saury or pink salmon - 1 can;
• eggs - 2 pieces;
• onions - 1 piece; (can be replaced with green onions);
• canned green peas - 0.5 cans;
• a bunch of dill;
• a pinch of salt;
• mayonnaise - 3 tablespoons.

Fish salad. Step by step recipe

Mash canned saury or pink salmon. Boiled eggs, onions, cut into cubes. Boil rice and add to our salad. Add rice according to your taste and desire. There we send green peas and finely chopped dill, a pinch of salt and 2 tablespoons of mayonnaise. Place on a plate and garnish with dill.

Ingredients for Lady Salad:

• fresh cucumber - 1 piece;
• chicken breast - 100 grams;
• dill - 1 bunch;
• canned green peas - 0.5 cans (200 grams);
• salt - a pinch;
• mayonnaise - 2 tablespoons (can be replaced with sour cream).

Salad "Lady". Step by step recipe

Cut the boiled chicken fillet and fresh cucumber into cubes and place in a bowl. Add chopped dill, salt, ground pepper, canned green peas. Mix with mayonnaise or sour cream. Salad ready! Before serving, decorate with a sprig of dill.

Ingredients for the Ladies' Caprice salad:

• mayonnaise - 2 tablespoons;
• pineapple - 2 circles;
• chicken breast - 100 grams;
• hard cheese - 100 grams;
• eggs - 2 pieces;
• garlic - 1 clove;
• parsley - for decoration.

Salad "Lady's whim". Step by step recipe

You can use canned pineapple to make this salad. Cut three pineapple slices into small strips. Cut the boiled chicken fillet into cubes. Hard cheese and boiled eggs on a coarse grater. Pass the garlic through a press. Add mayonnaise and mix all ingredients.

Ingredients for the “Nourishing” salad:

• red beans - 100 grams;
• crab sticks - 120 grams;
• eggs - 2 pieces;
• dill - 1 bunch;
• a pinch of salt;
• mayonnaise - 2 tablespoons.

Salad "Hearty". Step by step recipe

Finely chop the crab sticks, boiled eggs and greens, add red beans, it is better to use them in their own juice, salt, allspice, mix all the ingredients with the addition of mayonnaise. We form the salad using a special mold, and sprinkle chopped herbs on top.

Ingredients for Freshness Salad:

• dill - 1 bunch;
• white cabbage - 150 grams;
• fresh cucumber - 1 piece;
• eggs - 2 pieces;
• sour cream or mayonnaise - 2 tablespoons;
• salt - a pinch.

Salad "Freshness". Step by step recipe

We chop fresh white cabbage, add salt and mash it with our hands to make it softer. To it we send boiled eggs, grated on a coarse grater, fresh cucumber, cut into strips, finely chopped dill, and a pinch of salt. The dressing can be mayonnaise or sour cream. Place on a plate and decorate with herbs.

Ingredients for “Beauty” salad:

• green onions - 2 feathers (you can use onions);
• crab sticks - 100 grams;
• fresh cucumber - 1 piece;
• fresh tomato - 1 piece;
• canned corn - 0.5 cans (200 grams);
• a pinch of salt;
• mayonnaise or sour cream - 2 tablespoons.

Salad "Beauty". Step by step recipe

We cut crab sticks into slices, three fresh cucumbers on a coarse grater, and cut fresh tomatoes into cubes. Chop the green onions (you can also use onions), add corn, salt, and mayonnaise. Mix the salad. Decorate the salad with a sprig of dill.

Ingredients for Spicy Salad:

• garlic - 2 cloves;
• smoked sausage - 70 grams;
• hard cheese - 70 grams;
• carrots - 1 piece;
• crackers - 80 grams;
• mayonnaise - 2 tablespoons;
• a pinch of salt;
• a pinch of ground black pepper;
• parsley - for decoration.

Salad "Spicy". Step by step recipe

Let's prepare the ingredients: cut the smoked sausage into thin strips, grate the raw carrots and cheese on a coarse grater, pass the garlic through a press. Place everything in a bowl and add 0.5 cans of canned corn. Salt and pepper. Let's also add some crackers or kirieshki. Season with mayonnaise or sour cream, depending on which you prefer. Place on a plate and garnish with a sprig of parsley.

Ingredients for Minutka salad:

• hard cheese - 100 grams;
• canned corn - 0.5 cans (200 grams);
• mayonnaise - 2 tablespoons;
• eggs - 2 pieces;
• parsley - for decoration.

“Minutka” salad. Step by step recipe

Boil the eggs and grate them on a coarse grater. We also grate hard cheese on a coarse grater. Mix grated eggs and hard cheese in one bowl, add canned corn and mayonnaise. Mix the resulting ingredients. Form the salad using a salad mold. Decorate with a sprig of parsley. Minutka salad is ready!

The fastest salads are ready in 10 minutes. Preparing such salads really doesn’t take much time. Products for all salads are inexpensive and can be easily purchased at any store. You can serve the salad very beautifully: in a special mold or a beautiful salad bowl.

Do you like to cook? Then cook with us! Bon appetit!

Salads made from vegetables, fruits, meat and fish products and other additives have long become an indispensable addition to any holiday table: for a birthday, New Year or any other celebration.

And the main secret of such popularity is the ability to quickly and easily get a very tasty dish that can be appreciated by as many guests as possible (that’s why salads are often prepared in large quantities).

If the next holiday is coming very soon, it's time to look for interesting recipes.

Salads - the most popular recipes with photos

The best salads for the holidays

Based on your own preferences, each of you can make your own list of the most delicious and best salads for holiday gatherings.

But, if you have not formed certain “culinary traditions”, you can prepare something from the TOP of the most delicious salads according to the majority of those who left reviews on the Internet:

1. Light fruit salad with extra toppings.
2. Waldorf salad with walnuts.
3. "Neptune" with seafood.
4. Vegetable vinaigrette.
5. Crab salad (with added corn if desired).
6. Delicate Mimosa salad.
7. Herring under "Shuba".
8. The most famous salad is “Olivier”.
9. Caesar salad".
10. Traditional Greek salad.

Advice: Salads are usually served as an addition to a side dish, so think about a main dish that would be in harmony with all the appetizers.

Knowing the list of salad names that are considered the most suitable for special occasions, you can easily find the varieties of recipes you need and prepare goodies for the festive table. And we will help you and describe the most common options for their preparation.

10th place – Fruit salad

Tenth place in the TOP of salads for Birthdays, New Years and other holidays is occupied by fruit salad. It is not only tasty, but also extremely healthy, which is why children and adults especially like it.

Attention! Fruit salad doesn't have to be sweet. Add meat, fish or other products to fruits - and you will no longer get a dessert, but a standard dish.

Depending on the type of fruit salad you decide to prepare, use mayonnaise, yogurt, sour cream, butter and other additives for dressing. You can diversify the recipe by using raisins, nuts, powdered sugar, cognac for dressing or fruit syrups.

These types of salads are refrigerated before serving, so it is best to season the dish at the very end.

Regardless of the recipe you choose, you will receive a very tasty addition to the holiday table, so it is not surprising that such a simple dish is included in the TOP 10 best salads.

9th place - “Waldorf”

Today the recipe has changed a little (in particular, walnuts have been added), but the taste of this dish remains just as amazing.

What to make such a salad from? You will need sour apples, celery, nuts, and lemon juice with cayenne pepper or mayonnaise for dressing.

If desired, you can supplement the dish with grapes or raisins.

8th place - Seafood salad

The TOP 10 best salads for the New Year and other holidays also include sea salad, which can have different names and different ingredients.

Most often, the basis for such a dish is seaweed, and in addition salmon meat, squid, shrimp, red or other fish caviar are used.

Advice. To make a salad of all kinds of seafood look even more attractive, use olives, cucumber slices or chopped crab sticks.

Your loved ones and guests will definitely like this salad, but be prepared for the fact that it can cost a lot of money to purchase the ingredients.

7th place - Vinaigrette

And this simple but tasty salad was included in the rating of salads for birthdays and other celebrations, not only because it is very tasty, but also because of its relatively low cost. Vinaigrette is a cold appetizer that is created from all kinds of boiled vegetables, cut into cubes.

By the way, this is also a rather ancient dish: a vegetable salad in this variation was popular 25 centuries ago in Ancient Rome (then the salad was made from onions, parsley and some other ingredients).

Vinaigrette in the traditional sense appeared around the 19th century. As then, today it is prepared using beets, potatoes, cabbage, carrots and onions.

If desired, you can add pickles, peas, and sauerkraut to the salad.

Advice: don’t be afraid to add other, unusual ingredients to the vinaigrette. For example, these could be pieces of meat or fish.

Mushrooms in any form go perfectly with vegetables, boiled and chopped into a vinaigrette. If you are not on a diet, you can season your vegetables with mayonnaise. But most often, vinegar is used to season the vinaigrette: the result is a tasty, nutritious and healthy holiday dish.

6th place - Crab stick salad

We come to one of the most popular salad recipes - crab. A mandatory component in this dish is finely chopped crab sticks. It is made very easily and quickly, so it is no coincidence that it is included in the TOP of simple and tasty salads for the holidays.

Additional components of crab stick salad can be different products: most often it is chopped boiled eggs, croutons or crackers, and corn.

If you wish, you can add grated apple or carrots to the dish.

5th place - “Mimosa”

This is one of the best salad recipes that fall into the “spring” category. For more than 40 years, salad continues to be one of the main dishes on most holiday tables.

The secret to the success of this recipe is tender, melt-in-your-mouth ingredients. This light salad goes well with almost any side dish.

Mimosa contains canned fish and boiled eggs. If desired, the dish is supplemented with finely chopped onions and also seasoned with mayonnaise. And to create a “spring” look, all you need to do is crumble the egg yolks, creating a bright top layer.

4th place - Herring under a fur coat

The TOP of the most delicious puff salads, as well as the list of the most popular salads in Russia, includes the beloved “Herring under a fur coat”, beloved by many of us. But few people know about the true origin of this name. And the “Shuba” salad is associated with the distant 1918, when in one of the taverns a new recipe was invented, symbolizing the unification of the symbols of the proletariat, peasants, Bolsheviks (in the form of ingredients: herring, potatoes and beets) and the French symbol - Provencal sauce.

The name itself means “Chauvinism, Decadence - Boycott and Anathema”: and, indeed, after such a dish, tavern visitors became less drunk and rowdy.

Modern herring “under a fur coat” is still just as tasty and nutritious. It is made in several layers using fish, potatoes, carrots, beets (all vegetables are boiled and grated), eggs, onions and apples, if you want to sweeten the salad a little.

The top layer is made from beets, as well as eggs and herbs, and mayonnaise is used as a layer between all components.

3rd place - Olivier

Olivier is one of the top three TOP 10 New Year's salads. Not a single New Year is complete without such a dish on the table. Despite its French origin, many consider this recipe to be originally Russian.

Today it remains the most popular salad in the world, although it has gone through many modifications and is prepared according to different recipes.

So how do you prepare the most delicious salad? Everything is very simple: boil potatoes, take boiled sausage and pickles. Cut everything into cubes and mix. Peas and mayonnaise are often added to the salad.

2nd place - Caesar

This recipe for the most delicious salad in the world took second place. For 80 years since its first preparation, the salad has practically not changed its composition. Traditional ingredients are large lettuce leaves, Parmesan cheese, croutons, eggs and special Worcestershire sauce.

Abroad, it is no less popular than Olivier in Russia, and is included in the list of the 10 best salads for the holiday table, regardless of the culinary traditions of other countries.

The origin of Caesar, as the name suggests, comes from Italy. It was here that this salad was first used as a nutritious snack for alcohol. Moreover, the ingredients were selected randomly: the author of the recipe simply used all the products that were at hand. He put lettuce in a container rubbed with garlic, added a little olive oil, boiled eggs, cheese, herbs and croutons. And for juiciness, all components were sprinkled with lemon juice.

Those who have already tried Caesar will understand why it has become such a success. And with the addition of new ingredients (for example, anchovies or shrimp), the dish became even more delicious.

Today the recipe continues to change. On your holiday table, a Caesar salad from our rating will be a sign of a sophisticated approach to meal planning.

1st place - Greek salad

The leading position in the TOP of the most delicious salads for the holiday table was taken by Greek salad. People call it “Village”. Regular ingredients: Feta cheese, olives, shallots and tomatoes.

In order to emphasize the taste, add olive oil, salt and ground pepper, as well as oregano.

Advice: use real Feta cheese made from goat's or sheep's milk: only it will convey the perfection of the taste of Greek dishes.

Additional ingredients when preparing a Greek salad can include capers, diced or sliced ​​sweet peppers, anchovies, lettuce, onions and even beets. All vegetables should be chopped into large pieces. But the traditional dish does not include vegetable additives.

When serving Greek salad on a holiday table, do not rush to mix the dish. Do this already when you start putting the treats on plates, as is customary in Greece.

We told you about the TOP 10 best salads for Birthdays, New Years and other holidays and events. Now you will know what delicious salad to prepare for loved ones and invited guests.

But this does not mean that you cannot pamper yourself with simple and tasty salads every day. Choose the best recipes, experiment with the ingredients - and enjoy the great taste.

Video

Watch a video about the world's most popular and delicious salads in the video below:

Julia Vysotskaya's magazine - "KhlebSol" can now be read in a new way: today the interactive iPad version of your favorite magazine has become available in the App Store.

In honor of the launch of a new project, the editors are sharing with you an article from the latest issue of KhlebSol. Download the application, subscribe and enjoy!

Churchill loved beets, Elizabeth II was crazy about arugula, the White House served crab salad... Here is a selection of legendary salad recipes. Fame, of course, cannot be caught on a fork, but the very thought that you are cooking according to a celebrity’s recipe inspires new exploits.

1. Nicoise

The famous salad from Nice, a signature dish of the Negresco Hotel, which was once a stronghold of the Russian aristocracy vacationing on the Cote d'Azur. According to legend, the great choreographer George Balanchine himself had a hand in the invention of the salad. But we love nicoise not for this, but for the filigree combination of spicy olives, spicy anchovies and tuna pulp that smells sharply of the sea.

• 142 kcal;
• level: 2;
• servings: 4,
• preparation: 40 min,
• cooking: 20 min

Ingredients:

• 300 g boiled new potatoes
• 200 g boiled green beans
• 1 sweet red pepper
• 200 g cherry tomatoes
• 8 quail eggs
• 5–6 anchovy fillets
• 1 head of mini romano
• 1 head of lettuce
• 1 tuna steak (200 g)
• 4 tbsp. l. olive oil for frying tuna
• 1 red onion
• 1 tbsp. l. capers
• 4 tbsp. l. olives

for refueling:

• 2 tbsp. l. mild mustard to taste
• juice of 1/4 lemon
• 1 tsp. honey
• 8 tbsp. l. olive oil
• salt pepper

Cooking method:

1. Cut the boiled potatoes into large slices. Cut the boiled beans crosswise into 2 parts. Cut the sweet pepper into thick slices. Cut the cherry tomatoes into 2 or 4 parts.
2. Place quail eggs in boiling water and cook for 1.5–2 minutes. Cool them in ice water and peel them.
3. If the anchovy fillets are too large, cut them into 2-3 pieces. Disassemble the salad into leaves, rinse well, dry off excess moisture and tear coarsely.
4. Drizzle the tuna with olive oil. Heat the grill pan well and place the steak on it. Fry for 1–1.5 minutes on each side until golden brown. Remove from heat, add salt.
5. Prepare the dressing. Mix mustard, lemon juice, honey, salt, pepper. Pour in olive oil in a thin stream, stirring constantly. Stir. The sauce should be smooth and homogeneous.
6. In a deep bowl, mix all the chopped vegetables with lettuce, quail eggs, anchovies, capers and olives.
7. Pour mustard dressing over the salad and place on plates. Cut the fried tuna fillet into thin slices, place on plates with salad and serve.

2. Waldorf

A legendary salad from the equally legendary New York Waldorf Astoria Hotel. The author is unknown: some attribute the creation of the recipe to head waiter Oscar Tschirki, others to John Astor, the first owner of the hotel, one of the unlucky passengers of the lost Titanic. Be that as it may, the Waldorf Astoria is still afloat and proudly bears the title of “Hotel of Presidents,” and the successful mix of celery, nuts and apples, once invented within these walls, has long been distributed throughout the restaurant kitchens of the planet than made a significant contribution to the enduring popularity of the hotel.

• 268 kcal
• level: 2
• servings: 4
• preparation: 30 min
• preparation: 15 minutes

Ingredients:

• 3 chicken breasts
• 4 tbsp. l. vegetable oil for frying
• 3-4 stalks of celery with herbs
• 5 tbsp. l. roasted walnuts
• 400 g seedless grapes
• 2–3 sweet apples
• large handful of lettuce leaves (e.g. lettuce, romaine)
• 6 tbsp. l. homemade mayonnaise
• salt pepper

Cooking method:

1. Heat a regular frying pan or grill pan. Pour some vegetable oil into it. Salt and pepper the chicken breasts and place in the pan. Fry them for 3-4 minutes on each side.
2. Transfer the fried chicken to a parchment-lined baking sheet. Preheat the oven to 180–190 °C and bake the breasts for 12–15 minutes.
3. Meanwhile, cut the celery stalk into medium cubes (reserve the greens for garnish). Chop the walnuts coarsely. If the grapes are large, cut them into 2 parts.
4. Remove the chicken from the oven and let it rest for 5-6 minutes. Cut the chicken across the grain into thin slices.
5. Cut the apple into the same slices, mix with grapes, celery, mixed salad, walnuts, season with mayonnaise. Season with salt and pepper if desired, stir, garnish with celery greens and serve.

3. "Crab Louie"

Today no one remembers who the same Louis was, after whom the salad was named. A much more significant fact is that this recipe, born at the very beginning of the century in men's clubs in San Francisco, migrated to Washington, took root in the White House kitchen, and now not a single menu of official receptions of the highest level can do without it.

• 83 kcal
• level: 1
• servings: 4
• preparation: 20 min
• cooking: 15 min

Ingredients:

• head of lettuce or romaine
• head of lollo rosso
• 10 quail eggs
• 300 g young asparagus
• 400 g cherry tomatoes
• 200 g crab meat
• 2 avocados
• 5 tbsp. l. black olives or pitted olives
• small bunch of green onions

for refueling:

• 4 tbsp. l. homemade mayonnaise
• 1.5 tbsp. l. barbecue sauce
• 50 g pickled gherkins
• 50 g red bell pepper
• 1 tsp. capers
• salt pepper

Cooking method:

1. Disassemble the heads of lettuce into leaves and soak in cold water for 10 minutes, then rinse well to remove sand.
2. Boil water in a small saucepan, add salt and add quail eggs. Cook for 1.5 minutes. Place the eggs in ice water and cool. Peel the eggs from their shells.
3. Cook young asparagus in boiling water for 3-4 minutes. Transfer it to ice water, cool, dry it from moisture and cut crosswise into 2-3 pieces.
4. For dressing, mix mayonnaise and barbecue sauces. Finely chop the gherkins, sweet peppers and capers and add to the sauce. Salt, pepper, stir.
5. Cut the tomatoes into 2-4 parts, peel the avocado, remove the pit and cut into thick slices. Tear large lettuce leaves.
6. In a deep bowl, combine lettuce, asparagus, tomatoes, avocados, olives or black olives. Add pieces of crab meat, chopped green onions, season with sauce and serve.

4. "Orlovsky"

Another salad with a film biography associated with the Russian screen megastar Lyubov Orlova. Lyubochka, as her relatives called her, captivated her contemporaries with her slimness and beauty until her old age. She did not hide the secret of her youth - zero bread and sweets, maximum fresh vegetables and fruits. Green salad with fresh cheese was a signature dish at Orlova and Alexandrov’s dacha. “Invited to Lyubochka for silos,” her theater friend Faina Ranevskaya once aptly remarked about this.

• 131 kcal
• level: 1
• servings: 4
• preparation: 20 min
• cooking: 10 min
• children's

Ingredients:

• 400 g young radish
• 300 g cucumbers
• 300 g sweet tomatoes
• 200 g boiled young asparagus (optional)
• large handful of lettuce leaves
• 200 g Adyghe cheese
• for refueling:
• 6 tbsp. l. olive oil
• 2 tbsp. l. white wine vinegar
• salt pepper

Cooking method:

1. Cut all vegetables into thick slices or circles. Tear large lettuce leaves. Cut the Adyghe cheese into the same slices. Mix everything.
2. Mix all ingredients for dressing. Dress the salad and serve.

5. Caesar with shrimps

It's a rare case when a popular salad has an exact author. Meet Caesar Cardini, owner of an American bar in Tijuana, on the border with Mexico. It is believed that Caesar came up with a strange mixture of leaves, garlic and raw egg in 1920 specifically to neutralize the effects of counterfeit whiskey, which flowed freely in his bar even during Prohibition. Later, the salad grew to restaurant level by adding chicken or shrimp to the recipe, and anchovies to the dressing.

• 167 kcal
• level: 2
• servings: 4
• preparation: 40 min
• cooking: 15 min

Ingredients:

• 250 g wheat bread without crusts
• 1 tsp. oregano
• 1 tsp. dried garlic
• 300 g large peeled shrimp
• 1 large head of romaine or 3 heads of little jam
• 200 g large parmesan flakes
• salt pepper
• for the sauce:
• 2 yolks
• 10 g Dijon mustard
• 250 ml refined sunflower oil
• 50 ml olive oil
• 10 ml white wine vinegar
• 1 tbsp. l. boiled water
• 1 tbsp. l. capers
• 6–7 anchovy fillets
• 50 g finely grated parmesan

Cooking method:

1. Cut the bread into large cubes of about 1.5 cm. Sprinkle them with oregano and place in an oven preheated to 180°C for 15–20 minutes. Bake until golden brown. Remove the baked croutons, sprinkle with dried garlic and salt, stir and set aside.
2. Prepare the dressing. Mix the yolks with mustard, beat with a mixer or whisk until white. Without ceasing to beat, gradually pour in sunflower oil in a thin stream. Then add olive oil in the same way. Add white wine vinegar, water, finely chopped capers, anchovies, Parmesan, stir.
3. Fry the peeled shrimp in a well-heated frying pan in vegetable oil for 3 minutes on each side. At the end, add salt and pepper.
4. Rinse the lettuce leaves thoroughly to remove sand, dry them to remove excess moisture and tear them coarsely with your hands. Mix with croutons and fried shrimp.
5. Season the salad with anchovy sauce, mix, and place on plates. Garnish with Parmesan flakes and serve.

6. "Churchill"

Sir Winston Churchill said: “I have simple taste, I like only the best.” This principle fully extended to food: in matters of cuisine, Churchill was a picky gourmet. It must be said that despite his rather heavy build, he lived a long and healthy life. Beetroot and nut salad is a real energy bomb; the head of the cabinet used to use it to bolster his strength in the midst of long parliamentary debates.

• 63 kcal
• level: 1
• servings: 4
• preparation: 2 hours
• cooking: 10 min
• children's
• lean

Ingredients:

• 5 small beets
• 2 sweet apples
• large handful of baby spinach (125 g)
• 3 tbsp. l. roasted almonds
• for refueling:
• 1 clove of garlic
• 200 g natural yoghurt
• 3 tbsp. l. balsamic cream
• salt pepper

Cooking method:

1. Rinse the beets well and wrap in foil. Preheat the oven to 180°C and bake the beets for 1.5 hours.
2. Meanwhile, chop the garlic very finely, mix with yogurt, balsamic, add salt, pepper, mix and put in the refrigerator.
3. Cool the baked beets in foil, then peel and cut into small slices.
4. Cut the apples into thick strips, mix with spinach, beets, pour over the dressing, sprinkle with chopped almonds and serve.

7. The Queen of England's favorite salad

It is known that Elizabeth II is extremely unpretentious when it comes to food. But royalty also has its weaknesses. Her Majesty, for example, is crazy about bitter arugula. In this Queen's favorite recipe, arugula sits comfortably alongside blue cheese. In the original, the main English cheese, Stilton, is, of course, used as a retinue, but even with its more affordable analogues, the salad looks like a blue-blooded dish.

• 194 kcal
• level: 2
• servings: 4
• preparation: 20 min
• cooking: 15 min

Ingredients:

• 6 firm pears (such as conference, anjou or trout)
• 1 tbsp. l. butter
• 4 tbsp. l. honey
• 125 g young medium-sized arugula
• 5 tbsp. l. olive oil
• 200 g of any blue cheese (ideally Gorgonzola)
• ground black pepper

Cooking method:

1. Cut the pears in half and remove the core. Cut half into thick slices, the remaining half into thin, transparent slices.
2. Heat a wide frying pan over medium heat, add butter and honey. Wait until the caramel begins to boil, add large pear slices, increase the heat and caramelize the ingredients for 4-5 minutes until golden brown, turning occasionally. Remove from heat.
3. Season the arugula with olive oil, salt, pepper, mix with large pieces of cheese and thin slices of pear. Stir, divide into bowls along with the caramelized pear and nuts and serve.

8. Cobb

A recipe with Hollywood roots - its author is considered to be Bob Cobb, the owner of the Los Angeles restaurant Brown Derby, where all the luminaries of the Dream Factory were noted. Fans of Cobb Salad and Cobb the Restaurateur included Clark Gable, Carole Lobard, Eroll Flynn and Bette Davis. The wall of celebrities, on which artist Jack Lane captured all the cinema regulars of the establishment, became the prototype of the famous Hollywood Walk of Stars.

• 247 kcal
• level: 1
• servings: 4
• preparation: 40 min
• cooking: 15 min

Ingredients:

• 3 boiled chicken breasts
• 100 g thinly sliced ​​bacon
• 150 g blue cheese (for example, Dorblue)
• 4 stalks of celery
• 2 avocados
• 4 hard-boiled chicken eggs
• 100 g fresh cucumber
• 200 g sweet tomatoes
• 1/2 head of iceberg
• small bunch of green onions
• salt pepper
• for refueling:
• 2 tbsp. l. mustard
• 2 tbsp. l. balsamic vinegar
• 10 tbsp. l. olive oil
• 1 tsp. Sahara
• salt pepper

Cooking method:

1. Cut the chicken fillet into medium slices. Fry the bacon in a dry frying pan on both sides until crispy. Blot excess fat on a paper towel and break into 2-3 pieces.
2. Cut the blue cheese into small pieces.
3. Cut the celery stalk, avocado, chicken eggs, cucumber, tomato, and lettuce into small identical cubes. Chop the green onions.
4. Place all ingredients, without mixing, on a plate. Season with salt and pepper.
5. Prepare the dressing by mixing all the ingredients. Dress the salad and serve.

9. Cole slaw

The American version of the familiar sauerkraut. The first settlers stored vitamins for the winter in this way: they chopped cabbage and poured it with a spicy vinegar marinade. But Cole Slaw truly became a “national treasure” three centuries later, with the beginning of the fast food era. Today, in an American diner, neither hamburgers nor hot dogs are served on the table without this accompaniment.

• 57 kcal
• level: 1
• servings: 4
• preparation: 20 min
• cooking: 10 min
• children's
• lean

Ingredients:

• 3 carrots
• 1/2 head of red cabbage
• small bunch of green onions
• 4 tbsp. l. homemade mayonnaise
• 1 tbsp. l. grainy mustard
• salt pepper

Cooking method:

1. Grate the carrots or cut into thin strips. Grate the red cabbage and knead well with your hands. Chop the green onions into rings.
2. Combine mayonnaise, mustard, salt, pepper, mix.
3. Combine carrots and cabbage, pour over the dressing, stir and serve, sprinkled with green onions.

10. "Rossini"

Composer Giacomo Rossini admitted that he really cried only twice in his life: the first time when he heard Paganini play the violin, the second time when he accidentally dropped a goose he had just stuffed with his own hands into the lake. This recognition contains the two main passions of the great Italian: the love of creating musical masterpieces and culinary masterpieces. One of Rossini's kitchen opuses is in front of you.

• 115 kcal
• level: 2
• servings: 4
• preparation: 30 min
• cooking: 15 min

Ingredients:

• 1/4 ciabatta
• 2 heads of red or green chicory
• 1 head romaine or lettuce
• 4 large sweet tomatoes
• 5 tbsp. l. olive oil
• 2 sprigs basil
• 5 tbsp. l. raspberry balsamic vinegar
• 150 g soft goat or sheep cheese
• 250 g foie gras
• salt pepper

Cooking method:

1. Cut the ciabatta into slices 3–4 mm thick and dry in an oven preheated to 180 °C or in a dry frying pan.
2. Rinse the chicory and romaine leaves thoroughly to remove sand and dry them to remove excess moisture. Tear the large ones with your hands.
3. Cut the tomatoes into small cubes, mix with olive oil, finely chopped basil, salt, pepper, and stir.
4. Season the lettuce with raspberry balsamic vinegar, add large pieces of goat or sheep cheese, salt and pepper and set aside.
5. Heat a frying pan over medium heat. Prepare the plates in advance and place several napkins on them.
6. Using a very sharp knife, cut the foie gras into small slices 5–6 mm thick. Place the foie gras slices in a preheated frying pan and fry for 1 minute on each side until golden brown. Then transfer the fried slices to plates with napkins to blot them from excess fat.
7. Place chopped tomatoes on the dried ciabatta.
8. Place lettuce leaves with goat cheese on plates, top with croutons and tomatoes, and then garnish the salad with pieces of foie gras.

A selection of the 10 most delicious salads! We take it so as not to lose it!

1. Salad with egg and ham

Ingredients:
- 400-500 g smoked ham
- 4 eggs
- 1 sweet pepper
- 1 cucumber
- 1 can (350 g) canned corn
- a small bunch of fresh dill
- mayonnaise
- salt

1. Prepare the ingredients: hard boil the eggs, wash the bell pepper, cucumber and dill in cold water, drain the corn.
2. Chop the eggs into a large bowl. Add corn and stir.
3. Cut the ham into thin long pieces and add them to the bowl.
4. Cut the pepper into strips. Peel the cucumber, cut it in half lengthwise and cut into thin pieces. Add everything to a bowl.
5. Chop fresh dill and add to salad. Mix everything, add salt to taste, then add mayonnaise and mix again.

2. Salad “Tbilisi”

Ingredients:

1 can of red beans,
200-250 grams of boiled beef (take a lean piece weighing 300 grams, boil in salted water for an hour and a half),
1 medium red onion,
1 red bell pepper,
half a hot pepper
2-3 cloves of garlic,
50 grams of walnuts,
medium bunch of cilantro,
ground black pepper,
khmeli-suneli.

For refueling:
olive oil and wine vinegar.

Preparation:

Cut the onion into thin half rings. If the “homemade” onion is juicy and spicy, then it is better to chop it and put it in hot water for 2 minutes, otherwise the taste of the onion will overwhelm everything else in the salad.

Remove the seeds from the bell pepper and cut into strips.
Cut the meat into cubes. We also carefully remove the seeds from the hot pepper and chop it finely. The garlic can be chopped or put through a garlic press.
Drain the water from the can of beans and rinse it. Add onions, beef, peppers, garlic, chopped cilantro, fried and finely chopped walnuts.

Salt, add black pepper and suneli hops - to taste.
We make the dressing from 4-5 tablespoons of olive oil and 1 tablespoon of wine vinegar.
We refuel. Mix.

3. Quick salad with beans and crab sticks

Ingredients:

red beans in their own juice 200 gr
2-3 boiled eggs
crab sticks 200g
sour cream, salt, pepper, herbs.

Preparation:

Drain the juice from the beans. Finely chop the crab sticks, eggs and herbs.
Then mix everything, salt and pepper to taste and season with sour cream. Salad ready!

4. Salmon on a fur coat salad

Ingredients:

300g (approximately) salted salmon fillet
1-2 onions
2 boiled eggs
1 boiled large carrot
2 boiled beets
2 boiled potatoes
100-200g mayonnaise
greens as desired and to taste

Preparation:

Grate all the vegetables on a coarse grater, chop the onion finely, grate the eggs too.

You can add sour cream to mayonnaise, the salad will be even more tender. Place the salad ring on a plate. The bottom of the plate can be greased with a little grease. oil

Lay out a layer of beets, spread with mayonnaise, put carrots, potatoes, eggs, onions on top, not forgetting to coat each layer with mayonnaise.

Place salmon cut into pieces or slices on the very top. Decorate as you wish. Place the salad in the refrigerator for a couple of hours to soak thoroughly. Before serving, carefully remove the ring.

5. Ham salad “Men’s Dream”

Ingredients:

Ham - 100 grams
Cheese - 100 grams
-Sweet pepper - 1 pc.
-Mayonnaise - 1/2 cup

Preparation:

Cut the ham, cucumber, pepper, and eggs into strips. Grate the cheese.
Lay out in layers, pouring mayonnaise on each layer, in the following order: ham, cucumbers, eggs, peppers, cheese.
Decorate with greens on top.

6. Salmon salad

Ingredients:
- Lightly salted salmon - 250 g
- Cucumber - 3 pcs.
- Boiled egg - 4 pcs.
- Greenery
- Sour cream

Preparation:

Cut salmon, eggs, cucumbers into cubes.
Season with low-fat sour cream. Sprinkle with herbs and you have a quick and delicious salad, so go for it.

7. Carrot salad with cheese and garlic

Ingredients:
1 large carrot (or 2 medium ones);
100 gr. cheese;
- 1-2 cloves of garlic;
- mayonnaise;
- salt

Preparation:

Peel the carrots and grate them on a coarse grater. We also grate the cheese on a coarse grater, and the garlic on a fine grater. Salt, add mayonnaise and mix well. That's all.

8. “Maxim” salad

Ingredients:

2-3 boiled chicken legs
1 jar of canned champignons
3-4 onions
3-4 pickles
100 g mayonnaise
rast. frying oil

Preparation:

Separate the fillet from the bones of the legs and finely chop the fillet. Cut the cucumbers into slices.
Drain the liquid from the jar of mushrooms and finely chop the mushrooms.
Peel the onion, chop finely and fry for a while. oil, add mushrooms, fry a little more.
Combine chicken, cucumbers, mushrooms and onions, season with mayonnaise, mix well.

9. Bonopart salad

Ingredients:

500 g fresh champignons
500 g chicken fillet
500 g carrots
300 g cheese
4 boiled eggs
2 pcs. potatoes
2 onions
2 packs of mayonnaise

Preparation:

Chop the mushrooms, fry in a small amount of vegetable oil, pepper and salt.
Grate the carrots, fry until tender, add salt.
Boil chicken fillet until tender in salted water with bay leaf and pepper.
Boil potatoes
Grate the cheese, eggs and potatoes, finely chop the onion and fry.
The salad is laid out in layers: potatoes, then mushrooms, mayonnaise mesh, chicken pieces, onions, carrots, mayonnaise, eggs, cheese, mayonnaise mesh.
Before serving, garnish the salad with mushrooms and herbs or, if desired, cool and serve.

10. Salad with crab sticks and tomato

Ingredients:
— crab sticks — 150 gr.
– large tomato – 1 pc.
- garlic clove - 1 pc.
- hard cheese (optional)

For refueling:
- mayonnaise - 20 gr.

Cooking method:
Cut the sticks diagonally into strips, cut the tomato into strips, if the tomato is too watery, then remove the liquid part with the seeds. If you wish to use cheese, grate the cheese on a coarse grater. Squeeze the garlic. Stir and season with mayonnaise.