Probably there is no such person who would not lovetaste a delicious salad. After all, this dish, as a rule, is an integral part of not only a festive, but also an everyday table. And in some cases, very skillful housewives turn salads into works of art. In the menu of each housewife there is always a couple of branded salads - meat salad (with beef or pork), mushroom salad (with canned mushrooms, fried), vegetable, fruit salad, etc.
Today we will talk about how to make a saladwith mushrooms preserved. Some recipes for such salads are quite simple to prepare and are able to surprise with their taste even the most principled gourmet.
Option 1 (salad without a name):
To prepare the salad will need:1 jar of canned champignons with a volume of 425 ml, 3 medium boiled potatoes, 3 boiled chicken eggs, 3 medium onions, mayonnaise, and if desired, salt and greens (dill, parsley) can be added.
So, we start to make a salad.We just sort out the canned mushrooms - we put them in a colander and wait until the entire marinade is drained. You can use both sliced and whole mushrooms, but in order for the salad to appear softer and more refined, it is better if the mushrooms are cut into medium or small pieces. The next ingredient in the salad is onions. It should be cut into half rings, put with mushrooms in a frying pan and fry in sunflower oil for 10 minutes. Sunflower oil in the pan a lot should not be poured, just a couple of tablespoons is enough. If there is a need, then at this stage it is possible to add some salt. Next, cut into small cubes boiled potatoes and eggs, pour on the cooled mushrooms with onions. Thoroughly mix everything and fill with mayonnaise. Since the dish is quite high in calories, it is best to use light mayonnaise. Once laid in a salad bowl, sprinkle the salad with finely chopped greens.
Option 2 (Forest Glade Salad with champignons):
Ingredients: 1 can of champignons, 2-3 small carrots, 1 pickled cucumber, 200-300g of chicken breast, 150g of hard cheese, 3-4 eggs, mayonnaise, greens (onion, parsley, dill).
To make this salad you will needdeep dishes with a wide bottom, as well as a wide flat dish or plate. As in the first recipe, pour the marinade from the mushrooms through a colander and place them neatly on the bottom of the cooked deep dishes with the legs up (we cover the bottom with mushrooms to each other). Next, sprinkle a little finely chopped greens on top.
The remaining ingredients are laid alternately.layers that may be smeared with mayonnaise. The second layer after mushrooms and greens is boiled carrots, grated on a coarse grater, then put the salted cucumber sliced into thin slices. Next, put the boiled chicken breast, which must first be cut into small pieces (during the boiling of the chicken, you can add a little salted water). On top of the chicken, rub the cheese on a coarse grater, and then the eggs (grated, can be in small cubes). Unforgettable lubricate all layers of mayonnaise. The peculiarity of the salad is that there is a need to send it to the refrigerator for at least 10 hours, so that it is infused. After this time, the salad should be gently turned on a flat dish and covered with greens on the sides.
Of course, these recipes are not limited to the list.salad with mushrooms, much more. In the search engines you can often find the phrase “salads with canned champignons - recipes”. Indeed, besides the fact that salads with mushrooms are tasty and healthy, they adequately keep competition with meat and vegetable salads, as well as decorate the table. Prepare any salad with canned champignons, including the recipes listed in the article, and appreciate their taste. The amazing taste of these salads will not leave you indifferent.
