Winter fairy tale salad for the winter. Salad "Winter's Tale" for the winter. Really fabulous taste. How to prepare cucumber salad for the winter

Don’t know how to diversify your winter menu and please your loved ones? We invite you to prepare one of the versions of the “Winter's Tale” salad; the recipe for a classic dish consists of boiled vegetables that every housewife can find.

This salad will delight you not only with its simplicity and quick preparation, but also with your usual favorite combinations of flavors. And if you use fresh vegetables, add meat or fish products, mushrooms or cheese, legumes or nuts and experiment with the design of the dish, you can create a real culinary masterpiece that will captivate all household members and guests at the holiday table.

A tasty and satisfying salad with chicken liver, pickled onions and carrots is perfect for a hearty lunch with the family. If you lay out the ingredients in layers and decorate the dish with fresh tomatoes and herbs, the presentation will be brighter and more festive.

Cooking time: 40 minutes
Number of servings: 7

Ingredients:

• chicken liver/boiled/smoked chicken fillet (350 g);
• carrots (3-4 pcs.);
• pickled cucumber (4 pcs.);
• onions (medium, 2 pcs.);
• chicken egg (5 pcs.);
• hard cheese (250 g);
• cherry tomato (for decoration, 2-3 pcs.);
• parsley (for decoration, 4 sprigs);
• table mustard (1 tbsp.);
• sugar (1 tbsp);
• table vinegar, 9% (30 ml);
• bay leaf (3 pcs.);
• black peppercorns (4 pcs.);
• allspice peas (4 pcs.);
• salt (to taste).

Preparation:

1. Wash the chicken liver, remove the films and bile ducts. Place it in boiling water, and after boiling again, reduce the power of the burner. Add salt, allspice and black peas, bay leaf to the pan. Cook the liver over medium heat for 8-10 minutes.
2. Wash the carrots and boil (20-30 minutes after boiling).
3. Boil eggs hard.
4. Peel the onion, finely chop and marinate in vinegar and sugar.
5. Remove the cucumbers from the marinade and grate them on a medium grater.
6. Peel the carrots and grate them on a medium grater.
7. Chop the boiled liver with a knife. If you use chicken meat, you can grind it in a meat grinder.
8. Peel the eggs and grate them.
9. Grate the cheese.
10. Drain the marinade from the onions.
11. Make the dressing - mix mayonnaise with mustard.
12. We form the salad in layers, grease each of them with dressing and salt.
    The first layer is cucumbers.
    The second is chicken liver.
    The third one is the onion.
    The fourth layer is carrots.
    Fifth - eggs.
    The sixth layer is cheese.
13. Cool the finished salad.
14. Wash the cherry tomatoes and dry them.
15. Before serving, decorate the dish with tomatoes and herbs.

We invite you to watch a step-by-step video recipe, in which the set of ingredients is slightly different from the previous version:

An easy-to-prepare and incredibly tasty salad with veal and mushrooms will appeal to even true gourmets.

Cooking time: 15 minutes
Number of servings: 6-8

Ingredients:

• boiled beef/pork fillet (0.4 kg);
• fresh/marinated champignons (0.3 kg/1 jar);
• boiled potatoes (large, 3 pcs.);
• boiled carrots (large, 3 pcs.);
• boiled chicken egg (3-4 pcs.);
• garlic (4-5 cloves);
• dill (for decoration, 1 bunch);
• mayonnaise (200 g);
• salt (to taste).

Preparation:

1. Wash the mushrooms with water, chop and fry in a frying pan until golden brown.
2. Cut the meat into small pieces.
3. Pre-boiled and cooled vegetables - peel potatoes and carrots, grate them on a coarse grater.
4. Remove the shell from the eggs and separate the whites from the yolks. Cut the whites into small cubes and grate the yolks on a fine grater.
5. We clean the garlic and pass it through a press.
6. In a separate container, mix garlic with mayonnaise.
7. Wash the dill, dry with a paper towel and finely chop.
8. We form the salad in layers on a common dish or on portioned plates, using a culinary ring of the appropriate diameter.
   The first layer is potatoes, salt, pepper, dressing.
   The second is beef, dressing.
   Third – carrots, dressing.
   Fourth – champignons, dressing.
   Fifth layer – yolks and whites, greens (an example of the design can be seen in the photo for the recipe).
9. Serve the salad chilled.

We invite you to watch the video recipe for the salad (the set of ingredients is slightly different):

A delicate salad with ham, dressed with Greek yogurt, will appeal to both adults and children. To speed up the cooking process, carrots should be boiled in advance.

Cooking time: 20 minutes
Number of servings: 8

Ingredients:

• ham/salami (400 g);
• green peas, canned/fresh (200-300 g);
• soft cream cheese (200 g);
• sour apple (large, 2-3 pcs.);
• pickled/fresh cucumber (4 pcs.);
• boiled carrots (4 pcs.);
• lemon (1 pc.);
• green onions/onions (1 bunch/2 pcs.);
• dill (1 bunch);
• Greek yogurt (1 cup);
• salt (to taste).

Preparation:

1. Wash the lemon, cut it in half and squeeze out the juice.
2. Wash the apples, peel them if they are hard, and remove the core. Cut the pulp into small cubes and mix with lemon juice.
3. Cut the ham into cubes.
4. Remove the cucumbers from the marinade, chop them similarly to ham, and strain off the excess juice.
5. We clean the carrots and pass them through a vegetable cutter.
6. Wash the onion, dry it with a paper towel and chop it. We leave part (about 50 g) for decoration.
7. Wash the dill, dry with paper towels and chop.
8. Open the can of peas and place them in a colander.
9. We form the salad in layers in the following order - apples, peas, ham, onions, cucumbers, carrots, dill, cheese. Spread each layer with Greek yogurt and salt to taste.
10. Sprinkle the finished dish with green onions on top (see photo)
11. Before serving, place the salad in the refrigerator for at least 30 minutes.

You can watch the step-by-step preparation technology in the salad video recipe; the set of products in it differs slightly from the described version:

A juicy salad of fresh red cabbage and carrots will delight the eye with its bright colors and a tired body with vitamins. Thanks to the sausage (which, however, can be replaced with any other meat), the dish is also very nutritious.

Cooking time: 20 minutes
Number of servings: 7

Ingredients:

• red cabbage (medium, 1 head);
• carrots (3 pcs.);
• red/white/green onions (2 pcs./2 pcs./1 bunch);
• salami sausage/ham (300 g);
• canned corn (200-300 g);
• cherry tomato (10 pcs.);
• parsley (1 bunch);
• olive oil (150 ml);
• dried basil (1 tsp);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Cut the sausage into thin strips.
2. Wash the carrots, peel them and grate them on a Korean carrot grater. Cut long slices in half.
3. Wash the cabbage, dry it, and chop it finely.
4. Peel and chop the onion.
5. Wash the cherry tomatoes and cut them in half.
6. Wash the parsley, dry it with paper towels and separate it into leaves.
7. Place the canned corn in a colander.
8. Mix all prepared ingredients in a deep container. Season the salad with olive oil, add dried basil, pepper and salt.

The finished dish can be served immediately.

How to prepare a similar salad with vegetables and smoked sausage, see the following video recipe:

Canned tuna adds richness and texture to traditional carrot salad. The dish turns out so appetizing and tasty that you will simply lick your fingers.

Cooking time: 20 minutes
Number of servings: 6

Ingredients:

• canned fish - tuna in its own juice/oil (300-400 g);
• carrots (3-4 pcs.);
• onions/green (2 pcs./1 bunch);
• hard/soft cream cheese (250 g);
• boiled chicken egg (5 pcs.);
• parsley (for decoration, 4-5 sprigs);
• mayonnaise (200 g);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the carrots, peel and grate on a coarse grater.
2. Peel the onion and finely chop it.
3. We peel the eggs and grate them on a medium grater.
4. Grate the cheese on a medium grater.
5. Open the can of tuna and drain the excess liquid. Chop the fish using a fork.
6. Wash the parsley, dry it with a paper towel and divide it into small branches.
7. In a deep container, mix carrots, fish, onions, eggs and cheese. Season the dish with mayonnaise, salt and pepper to taste.
8. Place the finished dish in the refrigerator for at least 30 minutes, then serve, garnished with parsley sprigs.

Watch the video recipe for a salad with a slightly different preparation method:

A bright salad with sweet and sour orange, spicy Korean carrots and pumpkin seeds will give you an unusual taste experience and fill you with vitamins in the winter.

Cooking time: 15 minutes
Number of servings: 4

Ingredients:

• Korean carrots (350 g);
• orange (3 pcs.);
• pumpkin seeds, peeled (150 g);
• parsley (1 bunch);
• orange sauce (200 ml);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the oranges and remove the peel. Divide into slices and cut them into small cubes.
2. Wash the parsley, dry it with a paper towel and separate it into leaves.
3. In a deep container, mix Korean carrots, oranges and pumpkin seeds. Season the dish with orange sauce and adjust to taste - salt and pepper.
4. Before serving, cool the salad and garnish with parsley.

Bon appetit!

Original Orange Sauce Recipe

To prepare it you will need:

• orange (large, 1 pc.);
• softened butter (30 g);
• liquid honey (4 tbsp);
• orange liqueur (150 ml);
• star anise (10 g).

Wash the orange, remove the zest using a grater, and squeeze out the juice from the pulp. Place butter in a small saucepan and melt it over low heat, add honey, mix the ingredients thoroughly. As soon as the mixture begins to boil, pour in the orange juice and liqueur, add the zest and star anise. Keep the sauce on low heat for 1-2 minutes, stirring constantly. Cool before use.

If you prefer beets as a winter vegetable, then pay attention to the General salad.