Beautifully arrange salads and cuts. Making and decorating salads

1. In tartlets

Graceful dough baskets (tartlets) can be bought at any supermarket. They are also easy to make yourself.

Boil chicken breasts, finely chop. Finely chop the mushrooms, cut the onion into quarter rings, fry until tender on a small number of rast. oil, cool. Grate carrots and a couple of cloves of garlic on a fine grater. Mix everything, salt, season with mayonnaise. Put in tartlets, sprinkle with cheese, decorate.

Boil shrimp, squid and eggs, peel and finely chop everything.

2. In lettuce leaves

We spread the dish prepared according to your favorite recipe on washed and dried lettuce leaves, fold it like a bag or roll.

3. In glass goblets

Wide cognac glasses with a low, stable stem are best suited. The salad will look especially impressive in a crystal dish.

For cooking cocktail salad with tomatoes you will need:

• boiled carrots
• boiled sausage
• mayonnaise
• boiled potatoes
• tomatoes
• green pea

Finely chop the above ingredients and lay in layers: first sausage, potatoes on top, carrots on it, then eggs, then cheese, tomatoes on it, mayonnaise on top, peas on it, and repeat all the layers again, starting with potatoes. Put the salad in the refrigerator for an hour to infuse.

Salad with ham and rice

• 100 g ham
• 2 boiled eggs
• 3 art. l. boiled rice
• 100 g hard cheese

For refueling:

• 100 g mayonnaise
• 1-2 tsp tomato sauce
• salt to taste

Prepare products. Grate cheese and eggs on a coarse grater. Cut the ham into strips. Put the ingredients in a small salad bowl like low glasses, season with mayonnaise mixed with tomato sauce, mix, salt to taste.

dessert salad

Ingredients:

• 500 g fresh apples
• 500 g dried plums
• 1 l apricot or pear compote
• 1 lemon
• 1 orange
• 50 g cognac or liqueur or rum
• 300 g ice cream
• 3 tbsp chopped nuts

Boil dried plums in sweetened water, select the seeds from them and chop them into strips to prepare a dessert salad and put it on the table. Next, you need to peel fresh apples, divide into quarters, and then into thin slices. Cut the lemon and orange into circles, separate the fruits from the apricot (or pear) compote. Pour together a decoction of plums and compote, if necessary, salt, bring to a boil.

Put fresh and boiled fruits in a bowl, pour over the resulting compote, sprinkle with rum, cognac, or you can replace it with liquor and let it brew for several hours.

Serving a dessert salad on the table, pour compote with fruit into glasses, put slices of orange and lemon on top, add one tablespoon of ice cream and sprinkle with nuts on top.

4. In "cups" of red tomatoes

Wash the vegetables, cut off the “lid” and take a little pulp with a spoon - so that we get a cup, fill it with salad, decorate and serve.

• Tomatoes - 4 pcs.
• Boiled peeled shrimps - 30 g
• Boiled rice - 30 g
• Canned green peas - 20 g
• Sour cream - 2 tbsp. spoons
• Salt - to taste

Prepare tomatoes. To do this, from the side of the stalk, you need to cut off the caps, take out part of the pulp and chop it finely. Then cut the shrimps into small cubes, combine with the pulp of tomatoes, rice, peas, salt and season with sour cream. After that, stuff the tomatoes with the resulting mass and cover with lids. When serving, arrange tomatoes stuffed with herbs.

5. "Carrot with a surprise"

Wash large carrots thoroughly, boil. Using a vegetable peeler (moving in a circle), cut the peel into a thin layer. You should end up with one continuous carrot ribbon. We form it in the form of a bag, stuff it tightly with delicious ingredients, decorate with long sprigs of dill or parsley.

• minced chicken - 450 g
• carrots (boiled) - 450 g
• semolina - 3 tbsp. l.
• cream - 50 ml
• egg - 2 pcs.
• egg white - 1 pc.
• olive oil - 3 tbsp. l.
• garlic - 2 teeth
• onion - 1 pc.

Boil the carrots in advance, pass the chicken fillet through a blender or meat grinder. Fry finely chopped onion with one tablespoon of olive oil, peel 2 cloves of garlic. Mix the chicken fillet with fried onions, garlic, salt and black pepper. We knead the mince. We rub the boiled carrots on a fine grater, add semolina, cream, 2 eggs, 2 tbsp. spoons of olive oil, salt. Mix to make a paste.

Divide the two masses of carrots and minced meat equally into two parts - for the future two carrots. We spread the carrot mass in the shape of a heart on a 1 cm high foil. We close the filling, connect the edges.

We give the shape of a carrot, first with our hands. Then we take a knife, and with the blunt side of the knife we ​​level the bumps. Wrap in foil. This must be done very carefully. And close all the edges so that the juice does not flow out. Bake in the oven for 40-50 minutes at a temperature of 220 degrees.

After baking the rolls, remove the foil, transfer to a heat-resistant dish. If the carrot layer has separated from the chicken fillet, patch the holes with the blunt side of the knife. In conclusion, it is necessary to grease the rolls with whipped protein. And again in the oven for 10-15 minutes, also at 220 degrees. Decorate with parsley and cucumber.

6. In pita bread

We cut the sheets of pita bread into identical rectangles, put a portion of the salad on them, level with a spoon and roll the pita bread in the form of neat rolls.

• Armenian lavash (thin) - 3 sheets,
• minced meat (pork + beef 1: 1) - 300-400 g,
• onion - 1 pc.,
• carrots - 1 pc.,
• tomatoes - 1-2 pcs.,
• lettuce,
• cheese - 50 g,
• mayonnaise,
• garlic - 1-2 cloves,
• parsley or dill

Finely chop the onion. Grate carrots on a coarse grater. Fry the onion in a frying pan with hot vegetable oil. After 3 minutes, add the carrots and fry until the carrots are half cooked. Put the minced meat to the onion with carrots and fry, stirring occasionally, for 20-25 minutes until the minced meat is ready, salt and pepper. Cut the tomatoes into circles. Cheese grate on a coarse grater. Wash and dry lettuce leaves. Mix mayonnaise with garlic passed through a press. Finely chop the greens.

Unfold a sheet of pita bread, grease it with garlic mayonnaise, evenly spread the minced meat on it, not reaching the edges of 2-3 cm, and sprinkle with herbs. Lubricate the second sheet of pita bread with garlic mayonnaise on both sides and lay it on top of the minced meat. Spread lettuce leaves over the entire surface of the pita bread, put circles of tomatoes on top of the salad, and pour the tomatoes with mayonnaise. Cover the tomatoes with a third sheet of pita bread, lightly smeared with garlic mayonnaise on both sides. Sprinkle pita bread with grated cheese on top and carefully roll into a roll.

Put the finished roll in the refrigerator for 30-60 minutes, then you can cut it across, 1.5-2 cm thick.

7. "Boats" of cucumber

Cut the peel from a fresh cucumber, divide the vegetable lengthwise into two halves. On one side of each half, select the pulp. We fill the resulting long boats with salad, “bring beauty” with the help of greens, olives or pieces of vegetables.

• 2 medium ripe tomatoes
• 1.5 teaspoons olive oil
• 1 teaspoon of vinegar
• 1 teaspoon dried oregano
• 80 grams of feta cheese
• 2 large cucumbers
• salt pepper

Cut the tomatoes into small pieces, add olive oil, vinegar, oregano, salt and pepper, mix everything gently. Place in the refrigerator for several hours. Before cooking the dish, add cheese to the tomatoes (crush it), and mix thoroughly.

Remove the skin from the cucumbers, and cut them into two halves lengthwise. Using a spoon, remove the middle with seeds to get such a “boat”. Put the filling on top, decorate with greens! Alternatively, you can add chicken fillet instead of cheese. Everything is ready, you can eat!

• fresh or pickled medium-sized cucumbers - 8 pcs.
• eggs - 2 pcs.
• yolk - 1 pc.
• ham 100 g
• sour cream - 100 g.
• potatoes - 2 pcs.
• 1 teaspoon lemon juice
• 1 tsp Sahara,
• some mustard.
• a pinch of salt,
• 100g vegetable oil.

Peeled cucumbers are cut in half lengthwise, the seeds are cleaned and filled with minced meat.

Preparation of minced meat: cold sauce is prepared from sour cream, boiled egg yolk, vegetable oil, mustard, lemon juice (mayonnaise can be used). Eggs and potatoes are boiled in uniforms. Eggs and peeled potatoes are cut into cubes, and ham into strips and mixed with sauce.

Stuffed boats are placed in the refrigerator. Served as a cold appetizer.

• basil, dill - 1/2 handful
• sour cream - 1/4 tbsp. l.
• large orange - 1 pc.
• large tomato - 1 pc. (about 100 g)
• salt - to taste
• salted salmon/trout - 200 g
• cucumber - 8 pcs.
• ground pepper - to taste
• olive oil - 1 tbsp. l.
• onion - 1/4 pc.

Grate the zest, cut the orange pulp into segments (without films), mix with tomato, fish, onion, basil, olive oil, pepper and salt. Fill the cucumber boats with the mixture. Put 1.5 tsp on top of each boat. sour cream. Decorate with greenery.

8. Appetizing pancakes

The principle is the same as in the case of pita bread, only we wrap portions of the salad in our own baked pancakes.

for pancakes

• eggs - 3 pcs,
• milk - 0.5 liters,
• flour - 1.5-2 cups,
• sugar - 0.5 tbsp. spoons,

for salad with herring

• herring - 200 g,
• pickled cucumbers - 1 pc.,
• onion 1 pc. (small head)
• eggs - 2 pcs.,
• mayonnaise,
• white bread or loaf - 2-3 slices,
• green onion

Prepare pancakes. Lightly salted soaked herring cut into cubes. Hard boil eggs and cut into cubes. Finely chop the onion. Cucumbers cut into cubes.

Remove the crust from white bread and cut into cubes or strips (the bread will dissolve in the filling). Mix together herring, cucumbers, onions, eggs and bread, season the mass with mayonnaise and mix.

Put the filling on the edge of the pancake and sprinkle with finely chopped green onions. Roll the pancakes into an envelope or tube.

• pancake dough
• bunch of lettuce leaves
• 300 g champignons
• 300 g chicken fillet
• 100 g hard cheese
• mayonnaise

Pour the pancake batter into a plastic bottle, make a small hole in the lid, closer to the edge of the lid. Bake such pancakes from the whole dough. I get about 26-30 pieces from one serving of dough:

Fry the chicken fillet in vegetable oil until golden brown. When frying, salt and season with black pepper. Cool and cut into small cubes. Cut the mushrooms into slices, fry the liquid in a pan and fry until golden brown, adding a little butter.

Place a lettuce leaf on the edge of the pancake. Lay the filling lengthwise on a lettuce leaf:

9. In baskets of cheese

We take a piece of hard cheese, rub it on the largest grater and melt it in a heated frying pan. Fry until melted and lightly browned. The main thing is that the cheese grabs like a pancake and can be easily pry off and transferred to the mold. Fry for 3-5 minutes. We quickly remove it with a wooden spatula, put it on the bottom of the most ordinary glass and wait until the mass has cooled. You can take any dishes that you like, for example, a deep, but not large round salad bowl in diameter or a muffin tin. We press the edges tightly and leave to cool completely. You should get an original cheese tart - put the finished salad into it. We make the next basket and so on according to the number of servings.

• Hard cheese - 200 g
• Apples - 1 pc.
• Cream ~10% 100 ml
• Wheat flour - 10 g
• Olive oil - 10 ml
• Food salt - 1 tsp
• Dried marjoram - 1 tsp
• Garlic cloves - 2 pcs.

Bechamel sauce with aromatic herbs, but if you do not like this sauce, you can use ordinary sour cream as a dressing or mayonnaise. So, bechamel sauce: pour the cream into a convenient bowl. Marjoram (I used fresh leaves) finely chopped, 1 clove of garlic finely chopped or passed through a press. Mix herbs and garlic with cream, put the cream on fire. Meanwhile, mix flour with olive oil until smooth. As soon as the cream begins to boil, add flour with butter and, stirring constantly, cook until thickened. Be sure to stir constantly so that there are no lumps.

Cut the remaining cheese into cubes and the apple in the same way. Pass the second clove of garlic through a press or finely chop. Salt, season with sauce and mix.

Put the salad in our cooled basket, decorate with grated cheese and parsley.

10. On slices of bread

We take a loaf, cut into slices of medium thickness, fry in butter on both sides until lightly browned. We spread the prepared snack on the cooled toasts in a slide, decorate to the best of our imagination.

for 4-5 sandwiches:

• loaf or bread - 4-5 slices,
• sausages or boiled sausage - 2 pcs.,
• tomato - 1 pc.,
• garlic - 1-2 cloves,
• cheese - 50 g,
• greenery,
• salt,
• mayonnaise

Cut sausage or sausage into cubes or strips. Wash tomatoes and cut into cubes. Cheese grate on a coarse grater. Pass the garlic through a press.

Finely chop the greens. Combine sausages, tomatoes, garlic, cheese and greens, add mayonnaise, salt and mix. Spread the resulting mixture on slices of bread or loaf. Bake sandwiches in the oven at 180 degrees for 10-15 minutes.

• eggs - 6 pcs.
• large bunch of green onions
• small bunch of parsley
• canned corn - 1 can (425 g)
• mayonnaise
• salt,
• freshly ground black pepper

We put the eggs in cold water and put on the stove. When the water boils, cook them for another 10 minutes. Pour the finished eggs with cold water and let them cool. Clean and cut into cubes. Wash green onions and finely chop. Finely chop the parsley too. Drain liquid from corn. We mix all the ingredients, season with mayonnaise. Salt to taste. You can spread the salad on slices of bread and sprinkle with freshly ground black pepper.

• wheat bread - 8 slices
• butter - 80 g
• salmon caviar - 80 g
• small onion - 1 pc.
• salted salmon fillet - 120 g
• cucumber - 1/2 pc.
• lemon - 1/2 pc.
• cottage cheese - 100 gr.
• sour cream - 2 tbsp. spoons
• grated horseradish root - 1 tbsp. spoon
• ground red pepper
• dill, parsley

Cut out 8 round slices of bread with a diameter of 6-7 cm, a thickness of 6-7 mm. Finely chop the greens. Brush the top and sides of 4 slices of bread with softened butter. Slightly pressing down, cover the side surface of the slices with chopped herbs. Lubricate the remaining 4 slices with curd mass, sprinkle with chopped herbs. For curd mass, combine cottage cheese with sour cream, add grated horseradish root and ground red pepper. Spread caviar on slices with butter; decorate with lemon and herbs. Put slices of fish on slices of bread with cottage cheese sauce and decorate with cucumber, onion rings, herbs.

And in conclusion - a salad for the year of the Snake: "Mistress of the Copper Mountain"

The salad is VERY tasty, at odds with a bang!

• 2 boiled chicken legs,
• 400 g champignons,
• 3 fresh cucumbers
• 200 g smoked sausage cheese,
• 4 boiled eggs
• mayonnaise,
• lettuce leaf,
• carrots and pickled cucumbers for decoration.

Fry mushrooms. Cut meat, cucumbers, eggs into small cubes, grate cheese on a coarse grater. Mix everything, season with mayonnaise, put on a lettuce leaf in the form of a snake, making a tongue and a crown out of carrots. Decorate the snake with thin circles of pickled cucumber. I think that you can use smoked chicken in cooking and regular cheese, but I don’t know how tasty it is, I haven’t tried it.

I also used photos and recipes from many other sources (sorry, I can’t give more than one hyperlink, I’ll just point out the main pages): http://www.podarok-hand-made.ru
http://spletnitsa.ru
http://socreception.ru
http://eatbest.ru
http://www.rezepty.ru
http://horoshiypovar.com.xsph.ru
http://wedding.ua
http://recipes.kids60.ru
http://safezone.cc
http://modna.com.ua
http://www.teleorakul.ru
http://www.gastronom.ru
http://hots-dogs.ru
http://www.baby.ru
http://fotki.yandex.ru/users/svetaanat/view/25946/
http://kaknam.com
http://forum.awax.ru
http://salatik.com.ua
http://www.nakormim-spb.ru
http://www.orhidei.org

It is always nice when the festive dishes on the table are not only tasty, but also beautifully decorated, because in this case they become doubly appetizing and look aesthetically pleasing. A colorful bright dish will decorate the table and will undoubtedly delight the guests.

For decoration, you can use not only greens, which has already become commonplace, you just need to show a little of your imagination for the presentation and, of course, select products in accordance with the ingredients of the salad.

Appetizer of Korean carrots and chicken. Required Ingredients:

• chicken meat - 200 grams;
• soy sauce;
• cucumber - 1 pc;
• carrots - 2 pcs;
• tomatoes (cherry) - 3 pcs;
• greenery;
• seasoning.

Peel the carrots, chop, salt, then place the container in the refrigerator under oppression for 1 hour. Cut the meat into cubes and fry in a pan with sauce. Remove the carrots and drain the juice from it, then mix well with the meat. Heat 15 grams of oil in a frying pan and add seasoning for the loin, mix and pour the hot mixture into a container with prepared products. Mix all the ingredients and place in the refrigerator again for 1.5 hours.

Thinly sliced ​​\u200b\u200bfresh cucumber (1 slice) is placed in a round form in the form of a side, then fill the form with the prepared mass, compact and turn on a plate. From the rest of the slices, roll up the rosette and decorate the finished dish, adding cherry tomato rosettes to it.

For a romantic dinner

Salad "Compliment". Required Ingredients:

• boiled shrimp - 200 grams;
• egg - 3 pcs;
• medium lemon - 1 pc;
• canned pineapple - 1 can;
• red caviar - 100 grams;
• cheese - 200 grams;
• mayonnaise.

Grate cheese, chop pineapples, boil eggs. Then lay the products in layers in two forms. Lay the bottom with grated protein and season, then shrimps and dressing again, put pineapples on them, season and crush with grated yolk. Mix mayonnaise and prepared cheese until smooth, then fill the mass of the form to the edge, turn the forms over onto a dish and carefully remove. Put two heart-shaped shrimp on the resulting towers and fill the space in the middle with caviar. You can use the leftover shrimp and parsley for garnish, you can also make a lemon rose.

For a birthday

Salad "Seahorse". Required Ingredients:

• boiled shrimp - 300 grams;
• onion - 1 pc;
• boiled squid - 300 grams;
• mayonnaise;
• egg - 2 pcs;
• canned corn - 200 grams;
• red caviar - 50 grams;
• cheese - 200 grams;
• apple - 1 piece;
• salmon (smoked) - 100 grams;
• greenery.

Chop the apple, chop the squid into thin strips, and dice the shrimp, grate the eggs, pickle the chopped onion (scald with boiling water). Combine all prepared ingredients with corn and season. Then draw the contour of a seahorse on a dish and carefully lay out the resulting mass on it. Sprinkle the dish with cheese, the last layer will be mayonnaise.

To give a festive look, lay out the scallop with shrimp with the addition of red eggs, also make strips with fins. Make roses from salmon and decorate the dish, complement the composition with lemon and herbs.

For children's birthday

Salad "Fox coat". Required Ingredients:

• fried champignons - 400 grams;
• herring - 300 grams;
• boiled carrots - 2 pcs;
• boiled potatoes - 4 pcs;
• egg - 4 pcs;
• onion - 1 pc;
• mayonnaise.

Thoroughly mix mushrooms with chopped onions. Chop the herring, grate the potatoes and carrots, pass the eggs through the mesh (leave 1). Draw the outline of the lettuce and start laying out the layers. The first will be the fish, which needs to be greased with dressing, then potatoes, mushrooms, dressing again, eggs and finally carrots.

Decorating the salad, you need to draw a muzzle and eyes, paws and tail with mayonnaise. For the eyes, cut off two rounds from the protein, grate the remaining and fill the tip of the tail and paws with it. Green eyes can be made with cucumber or olives. Grated yolk fill the belly, muzzle and ears. Supplement the eyes with circles of olives, do the nose and cilia with their help too. From the ingredients draw a butterfly.

For New Year and Christmas

Salad "Christmas wreath". Ingredients:

• boiled sausage - 500 grams;
• egg - 6 pcs;
• canned peas - 600 grams;
• boiled potatoes - 4 pcs;
• onions (feathers) - 100 grams;
• boiled carrots - 2 pcs;
• parsley;
• pickled cucumbers - 700 grams;
• mayonnaise.

Cut one carrot and all the potatoes into cubes, finely chop the cucumber and onion, cut the sausage into cubes, pass the eggs through the mesh. Mix the mass with peas and season, it is advisable to leave the tops of the eggs. To paint Christmas tree decorations, you will need the juice of red cabbage, using a toothpick, dip the tops of the eggs into it for 5 seconds.

To lay out the salad, put a jar in the center of the plate and lay the salad around it, then carefully remove the jar and draw a mayonnaise net on the salad, attach parsley to it in a circle. You will get a wreath that needs to be decorated with made toys and carrot bows.

For Valentine's Day

Salad "Kiss of the mistress". Ingredients:

• cheese - 200 grams;
• boiled beets - 2 pcs;
• carrots - 3 pcs;
• peeled garlic - 3 cloves;
• steamed raisins - 100 grams;
• walnuts - 100 grams;
• mayonnaise.

Carrots, grated well, mix with raisins, season, then spread the mass in the form of lips on the selected dish. Grate cheese with garlic and season, put on top. Grate beets and nuts, season and spread out, giving the mass the shape of lips. Decorate the salad with beetroot-dyed daikon roses and cucumber slices.

Festive fur coat

Ingredients:

• herring - 500 grams;
• boiled carrots and potatoes - 5 pcs each;
• onion - 1 pc;
• boiled beets - 2 pcs;
• mayonnaise.

Grate the potatoes and put ⅔ of the mass on the chosen dish, after which the herring will go, which is cut into cubes, pickle the chopped onion (scald with boiling water) and spread on top of the fish, then grease everything with dressing. Grated carrots will be the fourth layer, then potatoes again, grease with dressing. Grate the beets and, leveling the salad, lay out, then coat the dish with dressing.

To decorate, draw a grid of mayonnaise, decorate with buttons and carrot roses, and add parsley to the decoration.

On March 8

Salad "Emerald". Ingredients:

• chicken (fillet) - 500 grams;
• cheese - 300 grams;
• cucumber - 2 pcs;
• nuts (walnuts) - 50 grams;
• kiwi - 3-5 pieces;
• mayonnaise.

Grind the meat into cubes and fry in a pan, spread the mass on the prepared dish, giving it the shape of a figure eight, then grease with dressing. Crumble the cucumber into strips and place on top of the meat, then grated cheese, grease with dressing. Grind the nuts to a powder and sprinkle the salad, cut the peeled kiwi into circles and arrange on top.

To decorate the dish, you can use daikon roses, herbs and canned corn.

original salad

Salad "Starfish". Ingredients:

• round rice - 200 grams;
• olives;
• cucumber (fresh) - 1 pc;
• egg - 3 pcs;
• lettuce leaves;
• salmon (smoked) - 400 grams;
• shrimp - 350 grams;
• mayonnaise;
• Philadelphia cheese - 175 grams.

Cook rice in the proportion of 350 milliliters of liquid per 200 grams of rice, reduce the heat after boiling and cook until the water is completely absorbed. Mix the cheese with the dressing in the same proportion and beat with a blender. Cut the cucumbers into strips, then spread the lettuce leaves on the selected dish and draw a star-shaped outline. Lay the rice, then anoint it with the prepared dressing and put the chopped boiled shrimp on top, which we again cover with the dressing. The next layer is cucumber, on which lay coarsely grated eggs and again a layer of dressing.

For decoration, we use strips of salmon, which need to be laid out in the shape of a star, and rings of olives.

For a festive table

Salad "Tiffany". Ingredients:

• grapes - 300 grams;
• cucumber (fresh);
• cheese - 200 grams;
• egg - 3 pcs;
• chicken breast (smoked) - 1 pc;
• nuts (walnuts) - 100 grams;
• mayonnaise.

Grind the breast into cubes, grate the cheese and nuts, halve the grapes and remove the stone or take the seedless variety right away. In the first layer on ⅔ of the dish, you need to spread the meat and attach a grape branch to it, then a layer of grated eggs and dressing, then sprinkle everything generously with nuts, and sprinkle with cheese on top. After lubricating the mass with dressing, lay the grape slices close.

Cut the leaves from the cucumber and attach them to the grape branch to decorate the dish.

For any occasion

Salad "Birch". Ingredients:

• chicken meat (fillet) - 300 grams;
• champignons - 300 grams;
• egg - 5 pcs;
• pickled cucumbers - 6 pcs;
• onions (feathers) - 50 grams;
• mayonnaise.

Fry mushrooms with onions, boil chicken and eggs, chop cucumbers. Spread the mass on a dish in the shape of an oval, then the breast, chopped into cubes, grease everything with dressing. After that, lay out a layer of grated protein, and then cucumbers and dressing again. Sprinkle with finely grated yolk the last layer.

To decorate the salad, you need to draw a birch with a dressing, make strips from pieces of olives, and make leaves from onion feathers.

Wash raw eggs thoroughly, cut off the tops, pour out the contents and use for various dishes.
Rinse the empty eggshell, boil for 2-3 minutes in boiling water and dry.
Then lubricate the inside with vegetable oil (there should be no excess oil).
Pour the prepared cooling jelly, then pour and place in the refrigerator for 15 minutes so that the layer on the inner surface of the shell is sufficiently frozen. This will prevent the appearance of laid products on the surface itself. To make the outer layer even thicker, you can repeat the rinsing with the jelly solution.
Then carefully put various products into the eggs, pour over the jelly and put in the refrigerator to harden.
When it hardens, peel the shell and serve.
If the shell sticks to the jelly, rinse briefly - 2-3 seconds - with hot water before cleaning.
Note. To simplify and speed up cooking, you can not pre-rinse the shell with a solution of jelly, but immediately lay food and pour jelly.

Decorating is one of the most responsible and interesting stages in the preparation of festive dishes. Elegant salads and cuts create the necessary mood for a feast. To decorate the salad, use the same products as for its components or those that will be combined with them. There is no need to invent something supernatural. The simplest and at the same time original ideas are collected in this article.

Some salads dressed with mayonnaise are lost on the general background of the festive table, so they need to be decorated. The decoration should not only be beautiful, but also tasty. Every hostess who cares about the competent combination of all the components of the dish will agree with this. All products for decoration should be in harmony with the taste of the salad ingredients. So, a smoked sausage decoration is not suitable for a fish dish.

You should pay attention not only to taste, but also to the color of the decor. Bright colors will draw the eye. Red is known to increase appetite, so tomato, red pepper, and sausage garnishes add magnetism to a salad. Conversely, faded shades are more likely to push the guest away from the dish.

Advice! Add fresh herbs and green vegetables to your decoration. Green color is subconsciously associated with healthy food. This salad is not to be missed.

To select products by color, refer to this list:

• white - boiled egg white, potatoes (with white pulp), radish, rice, peeled radish, mayonnaise and sour cream;
• yellow - grated cheese, corn, egg yolk, yellow potatoes, bell peppers;
• black - olives, black sesame seeds, cumin;
• green - canned peas, olives, fresh or pickled cucumber, Chinese cabbage, all kinds of greens (parsley, dill, etc.);
• red - tomatoes (regular and cherry), bell pepper, pomegranate seeds, beets;
• pink - boiled sausage, beets with mayonnaise (beetroot juice can be tinted with boiled rice, potatoes);
• blue - products colored with red cabbage juice;
• orange - carrots, bell peppers, pumpkin pulp.

The last tip is slowness and accuracy in preparing decorations with your own hands. If uneven pieces of onion and ham in the salad itself will not confuse guests, then a carelessly chopped top layer will not add appetizingness to the dish.

The most spring salad - mimosa

Mimosa is a popular salad made from canned fish, boiled eggs and hard cheese. The dish got its name because of its resemblance to velvety yellow flowers.

Two traditional ways to arrange a mimosa:

1. The easiest is to boil hard-boiled chicken eggs, remove the yolks and grate them on a fine grater. After the last layer of the dish is laid, the grated mass is evenly distributed on it. So the salad takes on a resemblance to mimosa flowers.
2. A more difficult way is to form mimosa flowers on a white background. To do this, hard-boiled eggs are divided into whites and yolks. The protein is rubbed on a fine grater, it covers the finished salad. Further, in the form of a bouquet, 2-3 sprigs of dill are laid out. It remains to decorate them with "flowers", i.e. lay out the grated egg yolk in small slides.

Advice! Decorate the dish just before serving. Unmixed foods stay fresh longer.

Herring under a fur coat: an original way of serving

The first thing that comes to mind when serving a traditional salad under a fur coat is to shape it in the form of a fish. The design theme and components are combined as well as possible. The entire sequence of layers remains the same, and not only the upper part, but also the sides of the fish are covered with beets. The scales are drawn with mayonnaise. An olive is placed on the fish's head as an eye.

Advice! To keep the salad structure well on the serving dish, grease the surface with mayonnaise before assembling the layers.

A variation of this method - the beets are mixed with mayonnaise in a separate bowl, evenly distributed over the "fish", and the scales are laid out from onion half rings.

In principle, the top layer of lettuce can be anything. Sometimes housewives prefer to make it carrot, interspersed with greenery, considering this color to be more elegant than dark red.

By analogy, mushroom salad is made in the form of a mushroom, “fly agaric” looks especially bright, carrot in Korean (spicy carrot) - in the form of an orange root crop, etc.

Unusual classic: decorating crab salad

Crab salad can and should be decorated in a marine theme. It is easier than ever to form a five-pointed starfish from the mixed products, slightly bending the rays. The salad is sprinkled with grated crab sticks, on top of which olives cut into rings are stacked.

Crab mass with rice has a very viscous structure, any figure is easily formed from it.

A few ideas:

• balloon (as a thread - a piece of funchose or just a stalk of dill, parsley);
• heart;
• muzzle of the animal;
• snowman's face (you need to form a circle, sprinkle with a boiled egg, attach eyes and a carrot nose).

Lighter versions of crab salad without rice can be served in tartlets and even on large chips. Another "marine" idea: place small portions of the mixture on large slices of fresh cucumber and make sails from a napkin or egg white and a toothpick or a special pick (skewers).

Salad decoration is a whole universe, a separate page of culinary art. Here you can rely on someone else's experience or invent something of your own. There are only a few rules: a combination of taste, beauty and accuracy (but sometimes a slight negligence makes the dish more attractive). Otherwise, decorating salads is room for self-expression.

A few simple ideas and helpful tips:

1. For salads that are prepared in layers, it is recommended to use a detachable form. With the help of this device, the entire mass will be tightly packed and will not fall apart during the design process. Forms are round or curly - in the form of a heart, etc. An unusual form is already half the success.
2. The easiest way to decorate a dish is to sprinkle it with fresh chopped herbs.
3. For a child's birthday, salads are arranged in the form of faces. Instead of eyes and nose, olives are suitable, for the mouth - a piece of carrot, pomegranate seeds. The figures of animals look especially beautiful - dogs, bunnies, etc. The cute faces of the animals will attract the attention of a child with a poor appetite, so the trick is often used for the usual children's breakfast, lunch and dinner.
4. Especially for decoration, there are molds for products by analogy with baking dishes. They allow you to cut out stars, hearts, animal figures, etc. from the plastics of boiled sausage or cheese.
5. Tartlets - miniature baskets of dough or waffles - a great and easy way to beautifully serve a salad.
6. Some housewives put the salad mixture in a pita leaf, roll it up and cut it into a roll, and pour dark thick sauce on top, creating an intricate pattern.
7. From slices of carrots, sausages, cheese - any sufficiently elastic products, with some skill, you can twist flower buds. The main thing is that the plates are thin enough for twisting. They are usually fixed with a spade toothpick.
8. Depending on the event, the thematic design of dishes is selected: for a birthday, for example, they lay out a number from grated cheese corresponding to the age of the birthday person. It is easy to depict the number from other grated foods: fresh cucumber, walnuts. By the International Women's Day, the number "8" will be very useful, and by the Defender of the Fatherland Day - "23".
9. Caesar salads look beautiful on their own. They can be complemented by a beautiful topping with sesame seeds, seeds, crackers, cherry tomatoes and lettuce.
10. To decorate fruit salads, similar ingredients are used: orange slices, cranberries, grated apple.
11. An unexpected effect will produce an ornament-deception. For example, with the help of boiled carrots and grated egg white, an orange slice is made. At the same time, the composition of the salad is meat.
12. Patterns in the form of strips of mayonnaise sprinkled with grated products look spectacular. Any pattern is taken: from a simple border to an inscription. To make the sauce line thin and wavy, you need to cut off the corner of the package, or pour the mayonnaise into a confectionery syringe.
13. For cutting vegetables, a special curly knife is used. So all the pieces will have a graceful wavy edge. A curly grater will help turn the vegetable into a beautiful spiral.
14. It does not matter if there is no time for careful shaping and decoration of the salad: at home, an elegant salad bowl solves the problem of serving the dish. It can be a crystal dish, a bowl on a leg or a cheerful multi-colored plate.
15. Decoration of salads completes the festive serving, emphasizes the special atmosphere.

Of course, the taste of the salad will not be spoiled if you just put it in a salad bowl. However, a creative approach will make the holiday unforgettable. To do this, you do not have to be a professional chef, although a little patience and skill will still be required. In skillful hands, even a salad of the simplest ingredients will become a festive dish.

Looking for a new cod liver salad recipe? Then this recipe is definitely for you! This juicy and spicy salad has a rather extraordinary and memorable taste. Cod liver, fresh apple, eggs, pickled onions, pickles, spicy mustard dressing with lemon juice... With such a set of ingredients, the salad cannot turn out to be ordinary, so feel free to take the recipe into service!

cod liver, eggs, pickled cucumbers, onion, sour apple, mustard, lemon juice, vinegar, salt, ground black pepper

One of the options for a puff salad with canned fish, melted cheese and boiled eggs. It is best to lay out such salads on a plate in layers with the help of a culinary ring, then the puff salad will look profitable and very solemn on the table.

canned saury, carrots, processed cheese, onion, eggs, walnuts, mayonnaise, greens

A recipe for lovers of canned "red fish" - puff salad with sprats in tomato and pickles. Such an interesting combination of products is complemented by boiled eggs, boiled potatoes and carrots that are neutral in taste.

sprat in tomato, boiled potatoes, boiled carrots, boiled eggs, pickled cucumbers, onions, mayonnaise, parsley, salt, water, apple cider vinegar, sugar, salt

Liver salad with carrots and pickled cucumbers can be safely prepared for the festive table. The dish has a rich taste and bright aroma. Thanks to the combination of liver and vegetables, the salad is very satisfying.

Today we will prepare a salad with chicken and canned mushrooms. The addition of pickled mushrooms adds new flavors to the salad, and carrots for this salad are not boiled, but sautéed along with onions. Prepare this hearty, tasty and unusual salad!

chicken fillet, pickled mushrooms, potatoes, carrots, onions, eggs, sunflower oil, mayonnaise, parsley, salt, ground black pepper

Salad with sardines, corn, apple and croutons can be prepared for both festive and everyday table. The products are perfectly combined with each other, making the salad tasty and nutritious. Crackers for such a salad are better to cook on your own.

canned sardines, canned corn, apple, eggs, white bread, mayonnaise, olive oil

Layered salad with chicken, champignons, corn and pickled cucumbers will delight you with its excellent taste and colorful original design. The salad is decorated with an impromptu bouquet of lilacs, which is not difficult to depict - you just need to boil the eggs, grate the squirrels and paint some of them with beetroot juice. Simple but very interesting!