Salads with beef and pickled onions; the best recipes

Salads with beef and pickled onions - the best recipes

A selection of recipes for salad with beef and pickled onions will appeal to those who want to deviate from the standards when creating a menu for a gala table. Needed to make daily dinner. Tired of Olivier and fur coats - choose any of the proposed recipes and enjoy. All dishes are filling, appetizing, and beautifully served. Thanks to the sharp onion they get their zest.

When I was collecting ideas for such salads, it turned out that there were a huge number of them, and almost all of them had already been known for a long time. Ambassador salad, Pomegranate bracelet , Male whim , gypsy, Mongolian - they are all popular with our housewives, although they differ somewhat in the selection of ingredients.

Spicy salad of boiled beef and onions - regular recipe

Place it on the daily table as a main dish, or offer it to guests on a holiday - the salad will be appropriate everywhere. Nourishing, tasty, looks elegant. The recipe is taken from Brazilian cuisine. If you want to tone down the heat, don't add hot chili.

• Boiled beef – 400 gr.
• Onion.
• Olive oil – 8 small spoons.
• Lemon – ½ part.
• Garlic – a clove.
• Ketchup - a few spoons to taste (it is acceptable to change 0.5 cups of thick tomato juice).
• Chili sauce - small spoon.
• Pepper, salt, bunch of arugula.

1. Boil the beef, cool, cut into thin slices.
2. Chop the onion into rings and place in the meat.
3. Make a dressing from the ingredients listed in the recipe. Use the juice from the lemon, crush the garlic with a press.
4. Pour over the salad and leave to steep for a couple of hours. Before serving, chop the arugula and add to the mixture.

Salad with beef, pickles and pickled onions

The salad originated in Russian times, when there was no Internet, and the culinary imagination of our hostesses was very productive.

• Beef slices – 300 gr.
• Pickled cucumbers – 300 gr.
• Onions - the same amount.
• Garlic - a couple of cloves.
• Table vinegar, sunflower oil, bay leaf, pepper, salt.

If desired, you can add pickled mushrooms, green peas, fried carrots, and olives.

1. Cut the meat into cubes and place in a frying pan. Simmer until the liquid evaporates. Then add a little vegetable oil and salt the tenderloin. Simmer over low heat for 2-3 minutes. Then turn up the heat and fry until done.
2. Marinate the onion, cut into half rings, in a mixture of water and vinegar for about a quarter of an hour. Be sure to squeeze out the marinade.
3. Cut the pickled cucumbers into strips.
4. Place the prepared ingredients in a salad bowl.
5. Heat a frying pan, pour a couple of tablespoons of sunflower oil, sprinkle pepper, add a broken bay leaf and crushed garlic. Warm up the dressing for 2-3 minutes. Let cool slightly and strain off the seasonings.
6. Dress the salad and serve.

Delicious meat salad with beef, onion and fresh cucumber

If you don’t have time to layer the appetizer, just mix all the ingredients and the dish is ready!

• Sliced ​​beef – 500 gr.
• Snow-white onions – 2 heads.
• Apple cider vinegar – 80 ml.
• Cucumbers - a couple.
• Bell pepper, yellowish.
• Corn - ½ container.
• Testicles – 2 pcs.
• Mayonnaise.

1. Boil the meat in salted water, cool, and cut into strips.
2. Chop the sweet onion and pour apple cider vinegar in a bowl for half an hour. Afterwards, drain the marinade, rinse the tenderloin and squeeze it out.
3. Remove the core and seeds from the pepper and dice the pulp. Do the same with cucumbers. Boil the eggs, grate finely.
4. If you decide to create a layered salad, lay out the ingredients in the following order: meat, onions, cucumbers, bell peppers, corn. Cover the layers with mayonnaise. Be sure to leave the food to soak for a couple of hours.

Salad with boiled beef, bell pepper and pickled onions

The unique dressing makes this appetizer stand out and is hard not to love. It can be created as a separate dish or served with rice.

• Boiled beef – 250 gr.
• Onion.
• Reddish bell pepper.
• The freshest cucumber.
• A clove of garlic.
• Soy sauce - small spoon.
• Apple cider vinegar - a teaspoon.
• Sugar - to taste.
• Sunflower oil for frying.
• Greenery.
• Coriander, hot reddish chili, sesame, dark pepper - a pinch each.

1. Cut the raw meat into cubes and fry in oil until done.
2. Chop the onion into rings. Marinate in water and vinegar.
3. Cut the flesh of the peppers and cucumbers into strips, hold for a little while, adding salt, so that they release the juice.
4. Chop the greens. Grind the coriander in a mortar and heat the sesame seeds in a frying pan without oil. Grind the garlic by passing it through a press.
5. Mix all ingredients in a salad bowl, season with soy sauce.

Mongolian salad with beef, pickled onions

Mongolian salad is liked by everyone without exception. Savory, satisfying, easy to make - take note.

• Beef – 0.5 kg.
• Tomatoes – 0.5 kg.
• Onion – 2 medium heads.
• Parsley, dill - a small bunch each.
• Vinegar 9% - 2 huge spoons.
• Garlic – 5-7 cloves.
• Sunflower oil, salt, pepper.

1. Cut the meat cooked the day before into strips.
2. Chop the onion into half rings, pour in the marinade of water mixed with vinegar. Add half the crushed garlic to the marinade and sprinkle with pepper. Let sit for about 30-60 minutes, then drain the marinade and squeeze out the onion tenderloin.
3. Cut the tomatoes into cubes, finely chop the dill and parsley.
4. Combine the ingredients in a salad bowl, add the remaining garlic, finely chopping it.
5. Pour the remaining marinade from the onions over the beads and add oil. Stir the appetizer and serve.

Posolsky salad with beef, pickled onions and walnuts

An ideal option for a simple and delicious snack for a holiday.

• Sliced ​​beef – 600 gr.
• Cheese – 150 gr.
• Walnuts (kernels) – 80 gr.
• Garlic – 4 cloves.
• Mayonnaise, salt, pepper.

1. Boil the beef pulp in salted water in advance. Cut into thin slices after cooling.
2. Chop the nut kernels into small crumbs. Grate hard cheese on a grater with small meshes.
3. In a separate bowl, mix mayonnaise with crushed garlic.
4. Place the meat tenderloin in a salad bowl, add nuts, and season with garlic mayonnaise. Sprinkle with cheese shavings and place on the refrigerator shelf for soaking for an hour and a half.

Gypsy salad with beef - recipe with pickled onions

There are a huge number of salads, united under the general name Gypsy. I offer the most ordinary variation with pickled onions.

• Beef – 500 gr.
• Onion.
• Mayonnaise.
• Sunflower oil, table vinegar, salt, sugar.

If desired, you can add grated green apple and hard cheese to the salad.

1. Cut the onion into beautiful rings. Pour boiling water over it. Mix water with sugar and vinegar. Add a few drops of vegetable oil. Add the onion and marinate for half an hour. Afterwards, take out the tenderloin and squeeze it out.
2. The beef must be cooked in advance by adding salt to the broth. When it has cooled, cut it thinly into strips.
3. Take a large dish. Lay out some of the meat, pour generously with mayonnaise sauce.
4. Scatter the pickled onion rings over the top. Place the meat layer again. Continue until both ingredients are complete. The top layer is onion.

Video recipe for a delicious salad with beef and cucumber

Here's another holiday snack idea. The creator gives a very ordinary recipe, but that is its beauty. Bon appetit!

Salad recipes with pickled onions

Pickled onions are a very popular appetizer and a completely independent dish. Unlike the freshest, it is not bitter and hot, but at the same time it does not lose its own taste and gives almost all dishes a uniqueness. It is an excellent addition to meat steaks, fish, and barbecue, but is also used in making salads. The article contains recipes for favorite salads with pickled onions, as well as recipes for a quick marinade that can be prepared independently.

Quick recipe for onion marinade in salad

To pickle onions for salad we will need:

• Boiled water - 1 glass
• Medium-sized onion - 1 pc.
• Vinegar 9% - 2 tbsp.
• Salt - 1/2 tsp
• Sugar - 2 tbsp

1. Peel and cut the onion into half rings. And pour boiling water over it. Drain the water.
2. Dissolve vinegar, water (room temperature), salt and sugar in a bowl.
3. Place the onion in the marinade and leave for half an hour. We filter it and you can use it for cooking or as an independent dish. This onion is suitable for a hearty meat salad, as well as for a light vegetable salad, for example Greek.

This recipe is for one medium-sized onion. If you use more onions, the amount of ingredients for the marinade increases in direct proportion.

Pickled onions for salad can also be prepared using lemon juice. In this case, for one medium-sized onion you will need: 100 ml of water (½ cup), juice of 1 medium-sized lemon, teaspoon of sugar, ½ teaspoon of salt. The manufacturing process is similar to the previous one.

If you pickle onions with apple cider vinegar, then for one glass of water you need 4-5 tablespoons of 6% vinegar.

Salad with beef and pickled onions

To make a salad from boiled meat and pickled onions you will need:

• Boiled beef (you can also use lean pork or chicken) - 300-400 g
• Hard cheese - 200 g
• Pickled onions - 2 onions
• Chicken eggs - 4 pcs
• Low-fat mayonnaise - 100 g
• Boiled carrots - 1 pc.
• Salt and pepper - to taste

1. We marinate the onions using the method indicated above. While it is in the marinade. Chop the ingredients.
2. Cut the meat into small pieces and place it on the bottom of the salad bowl.
3. Grate the cheese, eggs and carrots and place in separate bowls.
4. Collecting layers. Place the pickled onions on the salad on the meat layer. Next we put the egg. Then lay out the carrots. Lubricate any layer with mayonnaise. Sprinkle grated cheese on top. The dish should be left in the refrigerator for about an hour and then served. Layered alat with pickled onions is ready!

With a salad of pickled onions and cucumbers

For production you will need:

• Fresh cucumbers – 500 g
• Onions - 2 pcs.
• Parsley - a couple of sprigs
• Sour cream 15% – 100 g
• Juice of half a lime
• Salt - to taste
• Sugar ½ tsp
• Unrefined olive oil - 1 tsp.
• Freshly ground pepper - to taste

1. We marinate the onions using the methods described above.
2. Cut the cucumbers into “crescents”.
3. Chop the greens.
4. We are preparing the dressing. Mix sour cream with lime juice, sugar, salt, herbs, olive oil. Season the salad and mix gently.

You can also add your favorite spices and herbs, Korean carrots, and olives to this dish.

Recipe with reddish fish and pickled onions

This recipe can be prepared with either lightly salted reddish fish or canned salmon. For the recipe for salad with fish and pickled onions you will need:

• Salted or canned salmon - 150 g
• Cherry tomatoes – 100 g
• Pickled cucumbers – 100 g
• Fresh medium-sized cucumber - 1 pc.
• Chicken egg - 2 pcs
• Mayonnaise - 3 tbsp. L
• Medium size onions - 2 pcs.
• Lettuce leaves - for serving.

1. Marinate the onion.
2. We clean and chop the eggs.
3. Peel the freshest cucumber and chop finely.
4. Cut cherry tomatoes into halves.
5. Cut the salmon into small pieces. Mix with all ingredients and season with mayonnaise. Serve to the table, carefully placing the dish on lettuce leaves.

With alat with breast and pickled onions

For this salad of meat and pickled onions you will need:

• Boiled chicken breast - 1 pc.
• Fresh cucumbers – 2 pcs.
• Bell pepper - 1 piece
• Boiled carrots - 2 pcs.
• Onion - 1 pc.
• Mayonnaise - 3-4 tbsp. L
• Salt and pepper to taste.

1. We pickle the onions according to the recipes in the first article.
2. Chop all the ingredients and put them in a salad bowl. Salt and pepper to taste and season with mayonnaise.
3. At the end, add the onion and mix gently. Salad ready.

You can also add 100g of ham or good doctor’s sausage to this recipe, as well as a sprig of fresh herbs.

With alat with beans and pickled onions

For this easy salad recipe you will need:

• Reddish canned beans - 300 g
• Cherry tomatoes – 150 g
• Fresh herbs - a few sprigs
• Onion - 1 pc.
• Unrefined olive oil
• Balsamic sauce - 1 tsp
• Salt and pepper - to taste

1. While the onions are pickling, chop the vegetables.
2. Place all ingredients and onions in a salad bowl.
3. Salt, pepper, season with olive oil, balsamic and mix thoroughly. Salad ready.

Crab salad with pickled onions

For this recipe you will need:

• Crab sticks – 300 g
• One onion
• Small jar of canned corn
• Greenish apple - 1 pc.
• Beijing cabbage - 4 -5 leaves
• Mayonnaise - 4-5 tbsp
• Salt, pepper - to taste
• Walnuts for sprinkling (optional)

1. Cut the onion into half rings and marinate.
2. Chop the crab sticks into small pieces.
3. Peel the greenish apple and cut it into small cubes.
4. We tear the cabbage into pieces with our hands. Pour in the corn.
5. Add pickled onions and season everything with mayonnaise. Salt, pepper to taste and mix. Grind walnuts using a convenient method and sprinkle on top. The slave salad with pickled onions is ready.

Salad with pickled onions and cheese

For production you will need:

• Chicken fillet – 300 g
• Hard cheese - 200 g
• Pickled or fresh pineapples - 300 g
• Onions - 2 pcs.
• Mayonnaise - 4 tbsp
• Salt, pepper - to taste.

1. We marinate the onions using the methods described at the beginning of the article.
2. Cut the chicken and pineapples into small pieces.
3. Grate the cheese on a medium grater.
4. Mix onion and all other ingredients. Season with mayonnaise and mix gently. The dish is ready!

Salad with beef and bell pepper. 7 delicious and healthy options for light salads

When you really want to eat right, maintain a balance of proteins, fats and carbohydrates, eat enough fiber and provide your body with the necessary vitamins and nutritional substances, the most difficult thing is not to lose satisfaction from the taste of food in the process. But I understand the method of preparing a completely balanced dish of meat and vegetables, and it will be a tasty and immediately ordinary salad with beef and sweet bell pepper. An ideal option for maintaining your figure and proper digestion.

Beef in this case is good and lean meat, and sweet peppers are rich in vitamins and healthy fiber. Other ingredients will play their own notes in a symphony of taste and healthfulness.

In addition to proper nutrition, this salad is perfect if you want to vary the daily table and even to decorate a special occasion. After all, it often happens that the usual set of salads on the festive table becomes terribly boring and we set out in search of the newest, unknown and always tasty.

Regular beef and bell pepper salad

Quite often, the most ordinary combinations of goods turn out to be the most delicious. In this case, the most common combination of meat and vegetable is the basis of this salad. If you use peppers of the brightest colors for a salad, for example reddish and orange, it will turn out not only tasty, but also beautiful. The main thing is that the vegetable is fresh and juicy.

Useful:

• beef - 400 gr;
• bell pepper - 2 pcs;
• onions - 1 piece;
• mayonnaise for dressing;
• salt to taste.

Manufacturing:

For this salad, you need to boil a piece of beef in advance. Choose low-fat and without veins, cut off the lashes. Cook over low heat until soft, add a little salt while cooking.

Cool the finished meat, then cut into strips.

Wash the bell pepper thoroughly and remove the internal seeds. Cut into narrow strips along the fruit.

Peel the onion and cut into strips. If it is very bitter and hot, then place the chopped onion in a plate and pour boiling water from the kettle for 2 minutes. Then drain the water and cool. The onion will lose its pungency.

Mix meat, bell pepper and onion in a salad bowl. Season with mayonnaise. You can replace mayonnaise with vegetable oil, for example olive oil. Add salt to taste if necessary.

Garnish with fresh purple basil leaves and serve this delicious salad.

Hearty salad with beef, beans and sweet peppers

To create the most satisfying beef and bell pepper salad, you can add several nutritious items. For example, reddish beans and cheese can be such products. You can take canned beans, or you can boil them yourself, but this will have to be done in advance, because the beans need to be soaked and boiled, and then cooled.

Useful:

• boiled beef - 300 g;
• sweet pepper - 2 pcs;
• tomato - 1 large;
• red beans - 200 g;
• hard cheese - 150 g;
• green onions optional;
• mayonnaise or vegetable oil for dressing.

Manufacturing:

Cook a piece of meat ahead of time. Cool it and cut it into cubes. It is best to cut it this way: first into thin slices across the fiber, and then each slice into cubes.

Boil the reddish beans if you are using dry ones, or open the can if using canned ones. Canned beans are stored in a special broth, which must be drained. It is also very useful to wash the beans with drinking water so that they do not remain slimy.

Remove seeds and stems from sweet peppers that have been previously washed. Then cut it into cubes of approximately the same size. like meat. Uniformly chopped lettuce looks neater.

It is best to choose a tomato for salad that is fleshy, with more pulp and less seeds and juice. Cut the tomato into cubes.

The cheese needs to be grated. You can use both large and small. If desired, the cheese can also be cut into cubes.

Chop the green onion arrows.

Place all cooked ingredients in a large bowl and stir.

If you plan to serve the salad right away, then season it with mayonnaise or vegetable oil, salt and pepper to taste. If serving takes place a little later, there is no need to season and salt so that the vegetables do not release excess juice. Leave it in the refrigerator and season just before serving.

Bon appetit! This salad can even change a real lunch or dinner.

Prepare a light salad with beef, bell pepper and arugula

It would seem like such an ordinary salad, but how many varieties can you come up with? To make this option, we will not boil the meat, we will fry it, having previously marinated it. And we will bake the bell pepper in the oven. The meat is balanced by the freshest, crispest and most delicious arugula salad.

Useful:

• beef (sliced ​​or steaks) - 300 g;
• reddish bell pepper - 3-4 pcs;
• tomatoes - 2 pcs;
• arugula - 125 gr;
• juice of half a lemon;
• olive oil - 50 ml;
• mustard - 1.5 tablespoons;
• honey - 1 teaspoon;
• dried garlic;
• salt and pepper.

Manufacturing:

You can boil beef for salad, but it will be much tastier if you marinate and fry it. The choice is yours.

In order to fry deliciously, first marinate the meat. Cut into small flat pieces of meat, like steaks. Place in a deep plate, add 2 tablespoons of olive oil and 1 tablespoon of mustard. Add salt and pepper to taste and stir so that any piece is moderately coated with marinade.

Cover the container with film and leave to marinate for half an hour.

At this time, preheat the oven to 150 degrees. Place a sheet of foil or baking paper on a baking sheet. Place the washed peppers completely on a baking sheet and bake in the oven for half an hour. After that, take it out and cool.

It's time to fry the marinated meat. Heat the frying pan, lay out the pieces of meat to fry. Fry on both sides until slightly crusty. Check readiness by piercing. If the juice from the meat is no longer reddish but clear, remove it to a sheet of foil. Wrap the meat in foil while chopping the vegetables, it will be completely cooked through.

Wash and dry the arugula.

Cut the tomatoes into thin slices. Ready and cooled bell peppers need to be peeled from seeds and outer skin, which has become very dense. cut the peeled peppers into strips.

Unwrap the meat and cut into narrow strips.

Now mix all the ingredients in a salad bowl and start making the dressing. To do this, mix lemon juice, a teaspoon of mustard, a tablespoon of olive oil and a pinch of dried garlic.

Season the resulting salad with the resulting sauce and serve.

Salad recipe with bell peppers, pickled cucumbers and beef

We continue to add additional ingredients to the beef and pepper salad. It's time to add pickled cucumbers. The salad will become more spicy and special thanks to the taste of cucumbers. This salad can be seasoned with various sauces, vegetable oil or lemon juice.

Useful:

• boiled beef - 500 g;
• sweet pepper - 2 pcs;
• tomatoes - 2 pcs;
• pickled cucumbers - 3 pcs;
• reddish onion - 1 piece;
• garlic - 1 clove;
• vegetable oil - 3 tablespoons;
• vinegar 9% or lemon juice - 1 teaspoon;
• salt and pepper to taste.

Manufacturing:

Boil the beef until tender in salted water. Cool and cut into strips across the grain.

Bell peppers, preferably of various colors, remove seeds and cut into strips.

Cut the onion into thin feathers.

Cut the pickled cucumbers into strips or small cubes. You can also use pickled cucumbers, but the taste will be little different.

Cut the tomatoes into thin slices or strips. Stir in all the chopped ingredients.

Let's prepare the sauce. Squeeze a clove of garlic into a small cup, add vegetable oil, then vinegar or lemon juice. The final ingredient is your choice depending on your taste preferences.

Three very tasty salad options with beef and bell pepper - video recipe

I present to you three more options for beef salad, which are very easy to prepare.

Meat salad with onions

Very simple to make, but nevertheless very tasty and unusual salad of meat with onions in marinade. Feel free to make a double portion of the salad; this recipe will forever become one of your favorites in your kitchen.

Ingredients

• 0.5 kg pork
• 3 large onions
• a few sprigs of parsley

Marinade for meat and onion salad:

• 9 tbsp. wine vinegar
• 5 tbsp. vegetable oil
• 50 ml unstained water
• 3 tbsp. sugar (heaped)
• 1.5 tsp. salt
• half a tsp dark ground pepper
• reddish ground pepper to taste

Recipe for making a dish at home

1. Boil about 1.5 liters of water in a saucepan, add the onion (remove the skins and create a cross-shaped cut), 1 tsp. salt, bay leaf, a couple of dark peppercorns and stir. Place the washed pork in boiling salted water and bring to a boil. Cook the meat for salad for about 1 hour at a low simmer.
2. After the designated time, remove the pan from the heat, cover with a lid and leave until completely cooled. Remove the meat from the broth, dry it with a cardboard towel and cut into strips (about 1 cm thick). Peel the onion and cut into thin rings, wash the parsley, dry and chop finely.
3. Layer the meat and onions in a bowl or salad bowl, sprinkling any layer with parsley. Mix warm water with salt, sugar and stir until they are completely dissolved. Pour in wine vinegar, vegetable oil, add ground pepper and stir, pour the purchased marinade over the meat and onions, cover with a lid and place in the refrigerator.
4. Meat and onion salad should be marinated in the cold for at least 10 hours. However, it must be stirred at least 3-4 times. Remove the finished dish from the refrigerator, stir, arrange on plates and serve. Bon appetit!

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