Salad with beef and walnuts

Ingredients

Beef (I used boiled) – 120 g

Cucumber (preferably salted) – 170 g

Walnuts – 50 g

Garlic – 1-2 medium cloves

Mayonnaise – 60 g or to taste

227 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

Salads are an integral part of any feast. Meat salads occupy a venerable space among the salads on the formal table. There are a huge number of recipes for making these salads. I suggest making a special salad with beef and walnuts. The salad comes out filling and tasty. It’s not difficult to prepare this salad, and if you boil the beef and eggs the day before and also dry the nuts, then you can quickly assemble the salad.

Let's prepare the necessary products.

Cut the boiled and cooled meat into small pieces. Alternatively, the meat can be separated into fibers.

Peel the cucumbers and cut into small cubes. Add crushed garlic through a press and mix well.

Boil the eggs for 10 minutes, cool in cool water, peel and cut into small pieces. Alternatively, the eggs can be grated on a large grater.

Dry the walnuts slightly in the oven or in a frying pan and chop not very finely.

We collect the salad. You can serve it in portions or in a common salad bowl. We coat any layer of salad with mayonnaise, except the top one.

2nd layer – cucumber with garlic.

4th layer – walnuts.

Place the finished salad with beef and walnuts (with cucumber) in the refrigerator and let it brew for about an hour, then serve. Bon appetit!

“Tsarevich” salad with beef: not many ingredients, and all available

You just can’t tear yourself away from this salad! It turns out very tasty, satisfying like a man.

The Tsarevich salad with beef is an obvious competitor to the Olivier salad. Instead of beef, you can use chicken: the appetizer then tastes a little more tender. Garlic gives the salad a slight piquancy. All the ingredients in this appetizer are perfectly mixed and complement each other. Meat, pickled cucumbers, eggs - a common, but at the same time fascinating flavor mix. Thanks to walnuts, the dish turns out solemn, beautiful and fragrant.

Ingredients needed

beef (pulp) – 500 g,
pickled cucumbers – 2-3 pieces (200 g),
garlic – 2-3 cloves,
chicken eggs - 4 pieces,
walnuts – 100 g,
mayonnaise - to taste.

The diameter of the ring (in which we will form the salad) is 16 cm.

How to prepare Tsarevich salad with beef

Cut the beef, cooked in advance and cooled into strips.
Advice. If you decide to create a salad with chicken, fry the fillet in a frying pan: and in 6 minutes you will get a good result.
We also boil chicken eggs in advance, cool, peel and cut into small cubes.
Cut the pickled cucumbers into cubes the same size as the eggs.
Advice. For the salad, it’s best to take those pickled cucumbers that you covered with your own hands for the winter: there’s a lot of vinegar in store-bought ones. If you don’t make preparations, then pickle the cucumbers the night before: a quick method for making a very tasty snack is on our website.
Chop the garlic and combine with pickled cucumbers, mix.
Grind the walnuts in a blender, but not finely. It is better to fry the walnuts in advance in a dry frying pan for 10 minutes (or dry them in the oven).
We collect the salad. Place the ring (mine is 16 cm across) on a plate. Place half of the meat in it as the first layer, coat with mayonnaise.
Place half of the cucumbers with garlic and coat with mayonnaise.
Lay out half the eggs, coat with mayonnaise: and repeat all the layers again.
Meat, mayonnaise, cucumbers, mayonnaise, eggs, mayonnaise. Sprinkle walnuts on top. Let the salad soak in the refrigerator for 2 hours and carefully remove the ring. Salad ready!

The “Tsarevich” salad with beef turns out tasty and satisfying: nothing unnecessary! The ingredients mix well and create their own flavor ensemble! In my family, it’s not only the men who are ecstatic about this salad: even the children gobble it up on both cheeks. I cut it into pieces, like a cake, and serve it on the table. The salad not only looks luxurious, but also tastes simply excellent. Take note of the recipe: there are many holidays ahead - it will come in handy for you more than once. Check out the rest of the festive recipes on our website: we have prepared a lot of exciting things for you.

Recipe for delicious layered beef salad with walnuts and eggs

Not long ago we had a holiday at home. Naturally, not a single table is complete without salads. And, not counting all the other hearty and appetizing dishes, my mother and I decided to prepare a simple but tasty beef salad with boiled eggs. They added pickles and walnuts, and I’ll tell you what happened below.

Salad with beef, walnuts, pickles and eggs

boiled beef – 600 g;
salted or pickled cucumbers – 4 pcs.;
boiled eggs – 4 pcs.;
walnuts – 0.5 tbsp.;
mayonnaise - 100 g;
garlic – 3 cloves;
salt - to taste.

Production time: 20 minutes

Note: does not include time to prepare beef.

1. Boil the beef in advance and cool. I prepared the broth for the first one, so it didn’t take much time.

Other meats are also suitable for this salad; you can take chicken fillet or pork.
Depends on your preferences.
Accordingly, one will be easier, the other more filling.

2. Boil the eggs and let cool. Cut the meat into small thin cubes.

3. We will form the salad on a flat dish. Lubricate the bottom with a small amount of mayonnaise so that the bottom layer of salad is juicy and soaked.

Instead of a serving ring, I used a springform baking dish.
This makes the layers and edges smoother.
The shape is small in diameter, so I divided all the ingredients into 2 parts and repeated the layers.
So we liked the salad even more.

4. Place half of the chopped beef on the greased surface of the dish. Pass the garlic (also half) through a garlic press and distribute it moderately over the entire layer. Lubricate with mayonnaise.

5. I have homemade pickled cucumbers. Cut them into thin slices and place half of them on the meat layer with garlic. Lubricate with a little mayonnaise.

6. Cut the eggs into small pieces. We put 1/2 of them on a layer of cucumbers and also soak them in mayonnaise (you need a little more of it for this layer than for cucumbers).

7. Repeat layers: meat, garlic, cucumbers, eggs and coat everything with mayonnaise. The outermost layer is walnuts. We chop them with a knife or in a mortar and distribute them over the entire surface of the salad.

That's all the wisdom . Let it stand for at least 30 minutes in the refrigerator so that the garlic “penetrates” the meat and the mayonnaise saturates the layers. Meat salad with beef is ready.

I admit: I was afraid that due to the huge amount of meat it would be very filling, and they wouldn’t eat it at a family holiday. But how well it went, they also asked for more! The combination of meat, pickles and nuts turned out to be very successful.

Bon appetit and good mood!

Salad "Tsarevich" with beef

Preparation time: 1 hour

Production time: 20 min.

Number of servings: 4 pcs.

Ingredients

Salad "Tsarevich" with beef

The salad received this name, perhaps because of the tenderness it acquires. It is recommended to create the salad in advance - at least 1-2 hours before serving, this is very convenient, because usually many dishes are served to the table, as they say, “hot and hot”, requiring the hostess’s time. This salad can be prepared as an independent dish for a snack or taken with you to work.

How to prepare “Tsarevich Salad with Beef” step by step with photos at home

For the salad, take boiled beef, fresh and salted (canned, pickled) cucumbers, eggs, nuts, garlic, mayonnaise.

Coarsely chop the walnuts.

Lightly fry them in a frying pan. Cool.

Cut the boiled beef into slices across the grain - about 1.5 cm wide.

Disassemble into fibers.

Grate the cucumbers on a large grater, add crushed garlic, stir.

Start assembling the salad: the first layer is meat (I have 2 serving salad bowls and 1 common two-serving bowl).

Coat the meat with mayonnaise.

The next layer is cucumbers with garlic, they are juicy, I didn’t coat it with mayonnaise, but according to the recipe it is necessary to coat it too.