Aside from the usual home, family breakfasts, lunches and dinners, as well as a solemn feast, there is such a thing as friendly gatherings. At this point, going to a friend or friends to talk peacefully for simple, fast and delicious dish. Perfect for the occasion will serve a salad of pickles. Today we look at some of his options.
Salad of pickled cucumbers and potatoes
Ingredients:
3 large potatoes
3 large pickles
150 grams of mayonnaise
1 onion bulb
1 tablespoon dill
freshly ground black pepper to taste
Cooking method:
Wash the potatoes, peel, boil. Now, let it cool, and cut into small cubes. Wash cucumbers and cut into thin strips. Onions chop as finely as possible. All ingredients shift into a bowl, add pepper, salt and mayonnaise. Mix well, sprinkle with chopped dill. Salad ready!
Salad "ministerial"
Ingredients:
400 grams of beef
300 grams of pickled cucumbers
3 boiled eggs
3 onion bulbs
40 grams of sunflower oil or olive oil
150 grams of mayonnaise
1 pinch of salt
freshly ground black pepper to taste
Cooking method:
Lean beef wash and send in a saucepan with cold water. Bring to a boil, remove the foam and leave to cook until done. After that, let it cool down and cut into thin strips. Now, break the eggs into a bowl, salt them and shake well. On a hot skillet with vegetable oil to pour the resulting mixture and fry on small fire. At the same time, cut into rings onion and fry it in a pan until golden brown. Omelette allow to cool and chop sticks. Now cut pickles into thin circles.
All ingredients shift into a bowl, season with freshly ground pepper, salt, add mayonnaise and mix well. Salad with crunchy pickles ready for serving!
Vienna salad with pickled cucumbers
This salad is directly related to the Austrian kitchen. What you have an association with the last two words? Probably, Sachertorte, Wiener schnitzel and strudel with apples. But this kitchen, fortunately, is much more diverse than it may seem. It is famous for its excellent meals with a variety of cheeses and smoked meats.
Ingredients:
250 grams of smoked chicken breast
250 grams of pickled cucumbers
500 grams of mushrooms
2 tablespoons sunflower oil
150 grams of hard, sharp cheese
2 cloves garlic
black pepper, salt to taste
1 bunch of parsley
3 tablespoons mayonnaise
Cooking method:
Chicken breasts cut into thin strips. Mushrooms Wash, peel and chop into cubes or slices. Put them in a hot skillet and fry until golden brown. At this time, grate the cheese on a coarse grater. For half a minute before the mushrooms are ready, top with grated cheese, salt and pepper and stir. Pickled cucumbers cut into circles. Chives crush and chop finely with a knife. Now, combine all ingredients, season them with chopped garlic, parsley and mayonnaise. All thoroughly. Salad ready!
Salad of pickled cucumbers and walnuts
Ingredients:
600 grams of pickled cucumbers
400 grams of yogurt or fat yogurt
150 grams of peeled walnuts nuts
2 cloves garlic
60 milliliters of olive oil
Cooking method:
Pickled cucumbers cut into small pieces and leave for fifteen minutes to the brine, they were in a little stack. At this time, peel and finely chop the nuts them. Chives crush and pass through spadefoot. All ingredients shift into a bowl, season with yoghurt, garlic and olive oil. Salad mix well, cover with cling film and send it in the fridge for half an hour, so that it is a little present. The dish is ready!
Salad with pickles and green apples
Ingredients:
2 large pickles
2 large green apples "Golden"
2 cloves garlic
150 grams of sour cream
ground black pepper to taste
parsley to taste
Salt, to taste sugar
Cooking method:
Cucumbers and apples are washed and cut into cubes or strips. Crush the garlic clove and chop with a knife. Finely chop the parsley. All shift into a bowl, add sour cream and now thoroughly. Salad ready!
Salad of pickled cucumbers, mushrooms and corn
Ingredients:
500 grams of marinated mushrooms
400 grams of canned corn
300 grams of pickled cucumbers
150 grams of mayonnaise
Cooking method:
Open corn, drained and put in a salad bowl. Mushrooms pour into a colander and rinse them from the brine. Cucumbers cut into small cubes. If you are watery salads, then wait for a while to a stack of cucumber pickle. All mix, mayonnaise and mix well again. Salad with pickled cucumbers ready!
Salad with pickled cucumbers and liver
Ingredients:
350 grams of chicken liver
200 grams of cheese
200 grams of pickled cucumbers
150 grams of fresh cherry tomatoes
5-8 quail eggs
bunch of dill
freshly ground pepper and salt to taste
150 grams of sour cream
List of ingredients:
The liver is well washed, put in a saucepan with cold water after boiling and cook for thirty minutes. Let it cool down and cut in small cubes or thin strips. Cucumbers cut into strips, cheese - small cubes. Finely chop the parsley. Quail eggs to boil, wash the cherry tomatoes and cut in half.
All prepared ingredients except tomatoes and eggs lay in a bowl, add pepper and salt, add sour cream and mix thoroughly. Serve portions, laying on each side of each plate a few quail eggs and sliced tomatoes. Salad ready!
Salad "Snake"
Ingredients:
2 canned fish (you can take any, in its sole discretion)
2 fatty processed cheese
2 boiled chicken egg
1 carrot
1 large potato
500 grams of pickled cucumbers
1 onion bulb
50 grams of lettuce
2 olives
2 cloves garlic
150 grams of mayonnaise or sour cream
Cooking method:
Wash and boil the potatoes with the eggs, allow to cool and clean. On a coarse grater grate the eggs, processed cheese and potatoes. Crush the garlic and finely chop or pass through spadefoot. Canned fish mash well with a fork or with the finely chopped with a knife. All put in a bowl and add the mayonnaise and mix well.
The finished dish out onto a large plate flat, pre-laid out her lettuce. Salad dressing be shaped arbitrarily curved snake. Circles cut pickled cucumbers and put them over the entire surface. With olives lay our eyes snake. Salad ready!
Salad of pickled cucumber and crab sticks
Ingredients:
300 grams of pickled cucumbers
4 boiled eggs
250 grams of crab sticks
150 grams of mayonnaise
20 grams of parsley
Cooking method:
Boil eggs, allow to cool and clean from the shell. Cut circles of cucumber and eggs. Crab sticks pre-defrost, and then grind. Salad laid layers, each layer is smeared with mayonnaise. First, pickled cucumbers, then eggs and crab sticks on top. Decorate the dish leaves of parsley. Salad ready!
Tomato salad with pickled cucumbers
Ingredients:
200 grams of pickled cucumbers
250 grams of canned peas
100 grams of onion
80 grams of sunflower oil
2 cloves garlic
1 teaspoon wine vinegar
100 grams of tomato juice
bunch green onions
salt to taste
Cooking method:
Onions cut into rings and pour over boiling water. Garlic pass through spadefoot or grate. Pickled cucumbers cut into small cubes. Green onions finely chopped with a knife. Pour all the ingredients into a bowl, add vegetable oil, canned peas, freshly ground pepper, tomato juice and vinegar. Now mix thoroughly. Salad ready!
Salad "Fragrant"
Ingredients:
2 large pickles
400 grams veal
2 cloves of shallots
3 medium tomatoes
1 sweet bell pepper
1 clove garlic
400 grams of white canned beans
6 stalks of basil
1 bunch of parsley
80 ml vinegar
salt to taste
120 milliliters of olive oil
Cooking method:
Wash veal and send to cook in a saucepan with cold water. After allowed to cool, cut into thin strips. Shallots wash, clean out and chop into thin rings. Bulgarian pepper cut in half, remove seeds and cut into fine strips. Garlic grate or pass through spadefoot. Pickled cucumbers and washed tomatoes cut into small cubes. Basil and parsley chopped with a knife.
Now you need to prepare the filling. Olive oil, vinegar, liquid from canned beans and salt in a separate mixing piala. In salad bowl to shift all the previously prepared ingredients, season with this sauce and mix thoroughly. Salad ready!
As you can see, salad with pickles very much, but what you choose - up to you. Each of them is something special: either a spicy taste, or an unusual flavor and sweet taste. In addition, any of the above dishes you can cook on a regular dinner, and at the festive table. Bon Appetit!
