An unforgettably elegant salad “bouquet of scarlet roses”.

Calories: Not specified
Cooking time: Not specified

Puff salads took almost the first place on our holiday tables.
I bring to your attention a puff salad: chicken with mushrooms, cheese, Korean carrots made in layers in the form of a bouquet of flowers.
It’s always nice to receive not just a gift on a holiday, but a gift made with your own hands. Prepare for the holiday puff salad“Roses” for your mother, sister, friend or daughter and a sea of ​​joy and delight are guaranteed to you!

Main ingredients:
- chicken breast – 1 pc.;
- hard-boiled eggs – 2 pcs.;
- cheese – 150 gr.;
- Korean carrots – 150 gr.;
- mushrooms – 300 gr.;
- boiled beets – 1 pc. small;
- walnuts – 0.5 cups;
- onion – 1 pc.;
- garlic – 1 clove;
- mayonnaise – 250 gr.;
- salt – 0.5 teaspoon;
- olive oil– 1 tbsp. spoon;
- greens – parsley;
Pancake ingredients:
- flour – 1 cup;
- raw egg – 1 pc.;
- milk – 0.5 cups;
- water – 0.5 cups;
- vegetable oil– 2 tbsp. spoons;
- salt;
- sugar to taste.

Step by step recipe with photo:

For our salad "Roses" chicken breast pre-boil for 30 minutes under a closed lid in 1.5 liters of lightly salted water and cool.




We separate the boiled breast from the bones and skin, first disassemble it into fibers, and then cut it into smaller pieces.




We immediately begin to form our layered salad “Roses”.
Place the chicken pieces on a large round dish, first half, grease with a little mayonnaise, then lay out the rest of the chicken and cover with mayonnaise again. This way, the whole chicken will be well soaked and will not be dry.




Place Korean carrots on the chicken, carefully align and grease with mayonnaise. It is convenient to apply mayonnaise with a mesh, and then you can slightly smooth it out with a fork.
By the way, salads with Korean carrots are always juicy, write down another recipe.

Chop the onion into thin strips.




Heat the olive oil in a frying pan, add the mushrooms and lightly fry them for 5 minutes. Any mushrooms are suitable for a bouquet salad - even from your own autumn harvesting(I keep them in freezer) and champignons from their store. Then add the onion to the mushrooms, add salt and fry over medium heat, stirring occasionally for another 5 minutes.




While the mushrooms are cooling, peel the hard-boiled eggs and grate them into a coarse grater.






Three cheese into a fine grater.




During this time, the mushrooms have cooled down, and we return to collecting the salad.
We lay out the third layer - mushrooms fried with onions and grease them with mayonnaise.




Place the egg in the next layer and coat with mayonnaise.




We carefully place the grated cheese on top and sides so that the previous layers are not visible, and generously grease with mayonnaise. This layer of mayonnaise must be evenly distributed over the entire surface so that the next layer is walnuts, held up better.






Finely chop the walnuts and sprinkle them on top of the salad.




We leave the salad to soak while we prepare the pancakes.
Pour flour into a deep container or pan, break an egg into it, add salt and sugar.




Mix everything thoroughly and gradually add water and milk.




Heat olive oil in a frying pan and bake pancakes.






Place the finished pancakes in flat dish. This amount of ingredients makes 4 pancakes.




Next we proceed to making “roses”.
We clean the pre-cooked beets and grate them into a fine grater. Pass the garlic through a garlic press and add to the beets.




Mix beets and garlic with two tablespoons of mayonnaise, add a little salt.




Spread the beet mixture onto the pancake and gently grease the entire surface of the pancake.




Roll the pancake with beet filling into a roll and cut crosswise into pieces ~2 cm thick. To make the “rose” slightly open, we make small cuts crosswise on one side of each piece (literally 2-3 mm deep).






Place the resulting “roses” on the salad and decorate with parsley sprigs. This is the salad bouquet we got.




Such a cute design, not complicated, but very tasty and hearty salad very perfect for any holiday table




We cook quickly and eat with pleasure!
Bon appetit!

Calories: Not specified
Cooking time: 40 min

The holiday of March 8th is different from other holidays, because it is Women's Day and you really want to please your loved ones with something unusual. To do this, you can simply beautifully decorate any dish, for example, a simple salad, and it will become unusual, and most importantly original. We offer you salad "Bouquet" Red roses". It looks very beautiful. You can prepare it not only for March 8, but also for February 14, as well as another holiday. After all, flowers always look great.

To prepare this salad you will need:
For the salad:
Carrots – 2 medium pieces.
Potatoes – 2 pcs.
Eggs – 3-4 pcs.
Onion – 1 small head
Beets – 2 medium pieces.
Herring - 1 pc.
Mayonnaise
For decoration:
Salt – 0.5 tsp.
Milk – 200 ml
Sugar – 0.5 tsp.
Vegetable oil – 2 tbsp.
One egg
A little flour
Soda quenched in vinegar on the tip of a knife
Cheese durum varieties– 100 g.
Boiled beets – 1 small piece.
Green parsley
Lettuce leaves

Recipe with photos step by step:

First you need to wash, peel and cook all the vegetables and eggs, then cool and grate everything separately on a fine or medium grater. Carefully remove the herring from bones, even small ones, and cut into small cubes. Then place the first layer in a deep salad bowl, preferably round, so that it is convenient to decorate later. Then place finely chopped onion on top. Coat the top with mayonnaise.


After this comes a layer of potatoes, which also need to be greased with mayonnaise.


Next layer of egg


then carrots,


and beets on top. Then you need to repeat the layers. It is advisable to lay them out in a thin layer.



While the salad is soaking, you need to start decorating it, for this you need to prepare a couple of pancakes. Take a small bowl and pour it into it warm milk, then salt, sugar and egg and mix everything well, then add slaked soda and gradually add sifted flour. The dough should be liquid, like regular pancakes.


Pancakes need to be baked on both sides until golden color.


Then you need to grate the cheese and beets on a fine grater, add a little mayonnaise.


Spread this mixture onto the prepared pancake and roll it into a tube.


After this, cut into small pieces, about 1.5-2 cm, no more


and place in the middle of the salad. You should end up with small “roses” of pancakes.


The edges can be decorated with lettuce and fresh parsley. It is best to decorate before serving to prevent the greens from wilting. Salad "Bouquet of Roses" is ready.
In this way you can unusually decorate any salad you like. in this case it was an unusual recipe

Ingredients:
Herring - 1 piece;
Fresh cucumber - 2 pieces;
Carrots - 2 pieces;
Large potatoes - 2 pieces;
Medium beets - 2 pieces;
Processed cheese - 1 piece;
Hard cheese - 50 grams;
Thin lavash - 1 piece;
Mayonnaise;
Garlic - 1-2 cloves;
Salt to taste.

Cooking method:

1. We collect the salad in layers in a salad bowl, grease each layer with a thin layer of mayonnaise:
2. First, clean the herring, cut it into small cubes and put it in a salad bowl.
3. Then cut the cucumbers into medium cubes and place them on top of the herring.
4. Boil the carrots and potatoes, grate them separately on a medium grater and place them in layers in a salad bowl.
5. Prepare the mixture for the flowers: boil the beets, rub fine grater, add melted grated on a fine grater and hard cheese, mayonnaise, chopped garlic, salt to taste and mix.
6. Prepare the flowers: spread the pita bread with a thin layer of beetroot-cheese mixture, roll it into a roll and cut it into 2-3 cm pieces.
7. Carefully place the flowers on the salad and garnish with parsley (instead of pita bread, you can use pancakes baked in a frying pan and it is advisable to make the flowers just before serving the salad).