Salad; Chamomile; beautiful combination of raw vegetables and meat

Chamomile salad - a beautiful combination of raw vegetables and meat

Chamomile salad with croutons

Ingredients:

• Sausage - 300 G (or ham);
• Fresh cucumber - 2-3 pieces;
• Tomato - 2-3 pieces;
• Canned corn - 300-400 G;
• Crackers - 200-250 G (or croutons);
• Mayonnaise - 150 G (or sour cream);
• Vegetable oil - 4-5 tbsp. spoon;
• Lemon juice - 2 tbsp. spoons;
• Herbes de Provence - 2 Pinches.

How to prepare “Chamomile salad with croutons”

Cut the sausage or ham into cubes.

Slice the cucumbers. We try to ensure that all ingredients are cut into approximately 1 size cubes.

And cut the tomatoes.

Now we put all the ingredients on a huge dish in “petals”, without combining. In the original, you should have outlined the petals with mayonnaise, but I didn’t do it that way.

Dressings for this salad are served separately. For one, mix vegetable oil, lemon juice and herbs. And in the 2nd gravy boat we serve mayonnaise or sour cream.

Chamomile salad

The name of this tasty and dressed-up salad says it all: it is shaped like a chamomile. You can decorate a festive table with such a “dressed up” dish, creating a summer mood, for the New Year, and for a birthday, and for Easter.

The Chamomile salad turns out to be quite satisfying because it is prepared with meat, vegetables and eggs. There are many options for entrails: with chicken, with apples, with Korean carrots, with canned fish (in this version, potatoes are replaced with rice), with beef or mushrooms. Now I will introduce you to the traditional recipe for making it. The composition of the salad is slightly similar to Olivier, but garlic and cheese give our Romashka a completely new taste.

Ingredients

• Potatoes 300 g;
• Chicken ham 150 g;
• Garlic 1 clove;
• Hard cheese 80 g;
• Chicken eggs 7 pcs.;
• Pickled cucumbers 80 g;
• Salt and mayonnaise to taste.

We prepare products according to the list. In this salad, the ham can be replaced with smoked ham, and the mayonnaise dressing can be replaced with sour cream and yogurt.

Hard-boil the eggs ahead of time. After cooking, we immediately immerse them in cool water so that they can be easily peeled.

Wash the potato tubers thoroughly and boil them in their jackets until tender. You can bake it in foil with the skin on.

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Peel the cooled eggs and potatoes. Separate and reserve the yolks for the center of the chamomile in the amount of 2 eggs, the whites for the petals - from 3 eggs.

Grate all the ingredients of the salad, so it will be easier to put them into the petals: eggs, potatoes and cucumbers - on a large one, cheese and garlic - on a medium one. Cut the ham into small cubes. Season with mayonnaise.

Let's prepare our salad. Place the first ball in the middle of the chamomile. Then we divide the salad mass into 8 similar parts and form petals. We lay them around the middle.

Grate the whites on a large grater. Carefully cover the flower petals with them.

Sprinkle the middle with yolks grated on a medium grater.

Chamomile salad is ready. Let it cool slightly in the refrigerator. To prevent it from weathering, cover it carefully with a plastic bag. Then we decorate with herbs and serve.

Chamomile salad

Ingredients for “Chamomile Salad”:

• Green peas (canned) - 1/2 jar;
• Potatoes (fries) - 200 g;
• Pork (pulp) - 300 g;
• Carrots (fresh) - 1 piece;
• Beetroot (fresh) - 1 piece;
• Onion - 1 piece;
• Mayonnaise - 2-3 tbsp. l.

Recipe for “Chamomile Salad”:

Cut the pork into small cubes, fry and add salt.
We cut the vegetables.
We take a huge plate and lay out our ingredients in the form of chamomile petals.
In the middle of our chamomile we place finely chopped onions, mayonnaise on it, and green peas on top.
Here, the beauty is ready. I made this salad for the first time and was pleased with the result. The only thing is that I didn’t put a lot of mayonnaise, I was afraid, but next time I’ll improve.

Chamomile salad - a beautiful combination of raw vegetables and meat

Despite the fact that, in general, ordinary products that are accessible to anyone are used, this salad looks completely representative and festive. Simple and satisfying.

Ingredients:

Step by step recipe

This option for serving the salad is also offered: any salad ingredient is placed on a huge plate with compartments, each separately. In the central compartment there is a dressing; by the way, sauce for meat dishes is also applicable. The ingredients are mixed to taste, everyone puts in what they want and season according to their own taste.

Recipes Chamomile Salad

Salad “Chamomile”

Hard cheese – 50 g

Chicken egg – 3 pcs.

Lay in layers - boiled chicken meat, cut into cubes.

Korean carrots in the second layer.

The third layer is the eggs.

Add mayonnaise to taste.

Salad “Chamomile”

Per 100 g 156 kcal.

Smoked ham 120-150 g, eggs 2 pcs, prunes 50 g, cheese 50 g, apple 1 pc, mayonnaise 20% 40 g, garlic, dill.

Salad “Chamomile”. Extraordinary taste. I invented it myself and intended it for my mother.

Chamomile salad with Korean carrots

Mayonnaise – 100 G

Fresh cucumber – 1 piece

Champignons – 350-400 G

Boiled chicken breast – 1 piece

Spicy Korean carrots – 200 G

Boil the chicken breast and cut into small pieces.

Cut the champignons into slices.

Fry in vegetable oil.

Salad “Chamomile”

Cut the crab sticks into small cubes and place in a salad bowl, brush with mayonnaise.

Place a layer of corn, top with a layer of egg white and mayonnaise.

Peel the oranges, divide into slices and finely chop (or divide into fibers). Lay out the next layer, grease with mayonnaise.

Salad “Chamomile”

Sour cream – 100 pcs

Chicken egg – 4 pcs.

Cut tomatoes into slices

Cut eggs into slices

Place tomatoes and 2nd row of eggs on a flat round plate.

Later again tomatoes, and again eggs. And so on until the end. Look how wonderful it is, you can put it on the table just like that. Just don't forget to add salt.

Salad Romashka-2

Fresh bell pepper

Summer or the lightest version of the “Chamomile” salad.

Salad “Chamomile”

Hard cheese – 150 g

Champignons – 300 g

Onions – 3 pcs.

Chicken egg – 6 pcs.

Fried mushrooms – 1 layer, grease all layers with mayonnaise

Boiled eggs – 2nd layer

Pineapple strips - 3rd layer

I marinate the onion (1:1 water and vinegar plus sugar) for 15 minutes

Carrot salad “Failed Chamomile”

2 cloves garlic

5 walnut kernels

two huge carrots

boiled egg yolk

daikon (replaced kohlrabi)

Grate two huge carrots, garlic, 5 walnut kernels on a small grater, mix with mayonnaise. Place in a heap on a dish, sprinkle with boiled yolk in the center, decorate the sides with a circle of carrots with thinly sliced ​​carrots. Cut petals from snow-white radishes.

Salad “Chamomile for Olya”

Green onion – 0.5 bunch.

Chicken egg – 2 pcs

Sausage cheese – 400 g

Cooking mushrooms. I have these pressed Chinese ones. They are crispy and thin. I don’t understand how widespread they are, but I think they can be replaced with, say, chanterelles.

Then we cool them and cut them into narrow strips.

We take sausage, not very fatty, smoked, and also cut into strips. Place in a deep bowl.

Salad “Chamomile”

Onions – 2 pcs.

Sea cabbage – 450 g

Sausage – 8 pcs

Chicken egg – 8 pcs

We cut the seaweed into several pieces to make it easier to eat.

From whole eggs, cut off the convex part for the petals on 4 sides.

Separate the yolks and set them aside.

Grind the remaining proteins into a salad. We also cut sausages or small sausages.

Salad “CAMOMILE”

Raw carrots - 2 pcs.;

Greenery for decoration.

Walnuts - 5 pcs.;

Chicken yolk (boiled) - 1-2 pcs.;

Grate two huge carrots + a clove of garlic (using a garlic press) + walnuts (chopped) on a medium grater, mix with mayonnaise.

Salad “Spring chamomile”

Lemon juice – 1 tbsp. l.

Mayonnaise – 0.3 cup.

Ingredients for salad.

Cook the fluffy rice as directed on the package.

While the rice is cooking, chop the dill and chop the radishes, leaving 1 pc. for decoration, finely chop a clove of garlic, squeeze out lemon juice.

Salad “Chamomile”

1 can of green peas

boiled carrots and beets

Peel the herring, fillet it and cut it into cubes.

Grate potatoes, eggs, carrots, onions.

Salad "CAMOMILE"

Corn -1 can

Pickled cucumbers - 3 pcs.

Crab sticks – 1 package

1. Boil carrots, then cut into squares

2. Add corn

3. Cut the pickles, then squeeze out the excess liquid

4. Cut crab sticks

5. Mix all chopped ingredients.

Salad “Chamomile”

2 chicken legs

300gr. canned champignons

1 can of corn

2 medium carrots

150gr. hard cheese

Boil the legs, carrots and eggs.

Place everything in a huge soup plate in layers:

Separate the legs from the bones and skin, cut into cubes.

Grate the carrots on a medium grater.

Salad “Chamomile”

Hard cheese – 150 g

Onion – 1 pc.

Chicken egg – 6 pcs.

Marinate onions, cut into half rings (2 tbsp vinegar, 1 tbsp sugar and 3 tbsp water).

Three cheese on a small grater,

apples for a big one.

1 layer – eggs – 5 pcs., cut into rings, mayonnaise.

Chamomile salad with croutons

Mayonnaise – 150 G (or sour cream)

Canned corn – 300-400 G

Sausage – 300 G (or ham)

Tomato – 2-3 Pieces

Herbes de Provence – 2 Pinches

Crackers – 200-250 G (or croutons)

Fresh cucumber – 2-3 pieces

Vegetable oil – 4-5 tbsp. spoons

Lemon juice – 2 tbsp. spoons

Cut the sausage or ham into cubes.

Slice the cucumbers. We try to ensure that all ingredients are cut into approximately 1 size cubes.

And cut the tomatoes.

Chamomile Salad

pink salmon in oil, canned – 1 can

vegetable oil for frying

boiled eggs – 4-5 pcs.

boiled rice – 1 cup

greens - to taste

mayonnaise - to taste

Lay out the salad in layers. Draw a mesh pattern on any layer of mayonnaise. 1 layer – boiled rice. 2nd layer – canned pink salmon (remove the seeds and mash with a fork). 3rd layer – onions and carrots, lightly fried in vegetable oil. Layer 4 – eggs. 5th layer – cucumbers, cut into strips. Sprinkle the salad with herbs and decorate with daisies cut from egg whites.

January chamomile salad

Mayonnaise – To taste

Canned pineapples – 150 G

Dill - To taste

Mushrooms – 300 G

Vegetable oil – To taste

Sugar – 2 tbsp. spoons

Vinegar – 2 tbsp. spoons

Chop the onion, scald with boiling water, pour in a mixture of sugar and vinegar and leave for an hour.

Chop the champignons finely and fry in oil.

Cut the eggs into pieces, leave some of the eggs for decoration.

Cut the pineapple into pieces.

Place lettuce leaves on a plate.

Place fried mushrooms on lettuce leaves.

Salad “Chamomile”

Can of canned mackerel – 1 piece

Fresh cucumbers – 2 pieces

Mayonnaise – To taste

Oil - To taste

Carrots – 1 piece

Bunch of green onions – 1 piece

Rice – 0.5 cups

Boil the fluffy rice and mix it with a small amount of mayonnaise.

Grate the carrots and submerge slightly in oil until soft. Then squeeze out excess oil and mix with mayonnaise.

Drain the liquid from the canned food, remove the spine bones and mash with a fork. Also stir in a little mayonnaise. Adding mayonnaise to any ingredient will save money.

Chamomile salad

The base of the salad is chicken liver, eggs and vegetables. What you don’t think about at all when looking at these beautiful flowers.

Instead of chicken liver, you can use chicken fillet or lean pieces of veal.

Ingredients

• potatoes - 2 pcs.;
• carrots - 3 pcs.;
• chicken liver - 0.5 kg;
• pickled cucumbers - 3-4 pcs.;
• chicken eggs - 4 pcs.;
• mayonnaise;
• salt, pepper - to taste;
• lettuce leaves;
• parsley.

Manufacturing

Rinse the chicken liver, remove films and partitions, place in a saucepan, cover with cool water and put on fire. Add salt and cook until tender for 20-30 minutes, then cool and grate.

Hard-boil the eggs, grate 2 of them, and leave 2 for decoration.

Boil potatoes and carrots. Grate them on a large grater.

It is important that the carrots are juicy and sweet.

Cut the pickled cucumbers into half rings. And start assembling the salad.

Place lettuce leaves on a flat plate. Place potatoes on it as the first layer. Lubricate it with mayonnaise.

The next layer is chopped pickles.

Now add the grated chicken liver and also coat it with a layer of mayonnaise.

Place the grated eggs in the outer layer and also grease them with mayonnaise.

To decorate the salad, separate the egg whites from the yolks. Cut the whites into strips

Grate the yolks on a small grater.

Form the petals of a flower from the whites, and fill the middle with the yolk. Place a few more daisies in the same way. Decorate the free space between the flowers with parsley.

All that remains is to put the “Chamomile” salad in the refrigerator so that it freezes and freezes slightly, and serve it to the festive table.

Chamomile salad: spring salad cake - decoration and treat

Chamomile Salad! Let spring enter your home with the solemn, catchy “Chamomile” salad. Let this affectionate salad lift the spirits of your family, relatives and friends and make everyone smile for the happiest spring. And let love and kindness reign at the dinner table.

1. Chamomile salad: products
2. Chamomile salad: recipe
3. Chamomile salad: ready!

Chamomile salad: products

• Four hundred grams of chicken liver
• 100 20 grams carrots
• 100 70 grams of potatoes
• 5 large chicken eggs
• 100 20 grams of onion
• Two hundred 70 grams of champignons
• Bunch of dill
• Vegetable oil for frying
• Mayonnaise for salad dressing
• Salt
• Black pepper if desired

Chamomile salad: recipe

• Take an enamel saucepan and boil water in it. While it boils, remove the chicken liver from the package and wash. Place the liver in boiling water. Time it for fifteen minutes. When the time is up, you will need to immediately remove the liver from the water using a slotted spoon and transfer it to an enamel bowl. If you keep the liver for a long time, it will simply boil over.
• While the liver is cooling, wash the egg shells and cook in salted water (otherwise there is a risk that the eggs will burst). After the water begins to boil, cook the eggs for eight minutes. When the eggs are boiled, peel them.
• Wash the potatoes and carrots. Pour water at room temperature and cook. When the vegetables are just pierced, remove them from the water. Let cool slightly so as not to burn your fingers. Peel the carrots and potatoes.
• Peel the onion and cut into thin half rings.
• Rinse the champignons well. Remove dark spots, if any. Cut into thin slices.
• Take a Teflon coated frying pan. Pour vegetable oil over it and heat it up. Place chopped onion in a frying pan and fry until translucent. Add the mushrooms and fry for another 6 minutes over medium heat. Add the required amount of salt and pepper, then turn off the stove and let the mushrooms cool.
• Scroll the chicken liver through a meat grinder and mix with mushrooms and onions.
• Using a multi-cutter, grate the boiled potatoes and boiled carrots, forming two separate mounds.
• Grate the whites and separate them from the yolks, forming two slides: snow-white and yellow.
• Rinse the dill and spin it in a centrifuge to dry the herbs, or simply dry it with a towel. Finely chop.
• Now the artistic, creative process begins. First lay a layer of carrots. Coat with mayonnaise. Then follows a layer with chicken liver and mushrooms. Again it is necessary to coat with mayonnaise. It is necessary to completely coat any layer, because mayonnaise plays a kind of cementing role. Next will be dill, then egg yolk (not all), then potatoes.

• Grease with mayonnaise again. Take a small socket and, upside down, lower it to the middle of the top layer so that the outline of the circle becomes visible. Remove the socket and fill the resulting circle with yolk. From the circle, begin to form “daisy” petals using egg white. Fill the holes with dill.

Chamomile salad: ready!

So you have prepared your own kind of flower - the queen of the dining table. Just like a picture - just a sight for sore eyes! We want you to have an unrivaled day!