The most delicious salad with nuts. How to make walnut salad: the best recipes

A distinctive feature of this variety of nuts is that they are stored for a long time without losing their taste and nutritional properties. Due to the huge amount of vitamins and trace elements, nuts that have lain for a year will be beneficial to the body. After all, the walnut kernel is a pantry of vitamins.

The kernels contain easily digestible fatty oil, carbohydrates and proteins, minerals. In addition, there is a whole set of free amino acids, tannins, vitamins E, A, C, K, B, and F. The nutritional properties of walnuts amaze nutritionists. So, 1 kg of nut kernels contains as much energy as the body can extract from 1 kg of fish meat, bread, potatoes, yogurt combined.

Walnuts are used for poisoning the body. To do this, eat 2 nuts on an empty stomach along with one fig and a tablespoon of natural honey. In general, the restorative properties of walnut fruits guarantee a speedy recovery from urolithiasis and gastric ailments.

Walnut is useful for diabetic patients. The presence of iodine makes it indispensable in the fight against goiter and the restoration of a weak thyroid gland.

The healers of the Caucasus have widely disclosed the properties of the walnut. They use in their practice not only kernels, but also leaves and shells. Teas and decoctions from them are considered a real health drink. Such vitamin infusions are used for general strengthening of the body in case of exhaustion, lack of vitamins, weakness, stress and prolonged depression.

The oils with which the kernel of the nut is saturated in excess is very valuable in itself. It contains a lot of potassium salts, unsaturated fatty acids. Nut oils help to strengthen the heart muscle, having a beneficial effect on the entire circulatory system. The substances contained in the oil normalize metabolism, lower cholesterol levels and prevent the development of atherosclerosis. Oils also have a significant effect on the gastrointestinal tract, inflammatory processes in the intestines and stomach.

For the effect of eating walnuts, they should be eaten daily. Nutritionists have found that the ideal intake of walnuts per day is 3-4 pieces. Thus, the annual rate is about 2.5 kg. However, it is not necessary to strictly follow this recommendation. Sometimes it is enough to put a walnut in the usual dishes, for example, in a regular salad with vegetables. Walnut kernels will add flavor and nutrition to your favorite walnut salad. There are also salad recipes where the presence of walnuts is required. And here are the recipes for some of these delicious salads.

Raisin Salad Ingredients:

• apple - 2-3 pcs.
• melon - 110 g
• dried apricots - 60 g
• honey - 2 tbsp. spoons
• chopped walnuts - 70 g
• garden carrots - 1 pc.
• raisins - 60 g
• low-fat yogurt - 110 g

Carrot cut into thin strips. Apple and melon, previously peeled and seeds, cut into small cubes. Grind nuts with the side of a knife or scroll through a meat grinder along with dried apricots. Mix all salad ingredients. Fill with a mixture of honey and yogurt. Sprinkle with raisins and mix thoroughly.

Beet salad with walnuts

• small beets - 4 pcs.
• boiled chicken eggs - 2-3 pcs.
• walnuts - 140 g
• raisins - 1-2 tbsp. spoons
• prunes - 175 g
• olive mayonnaise - 175 g.

Cut boiled beets into cubes. Chop prunes soaked in water into thin strips. Grind walnuts in a blender. Boil eggs and chop finely. Combine all ingredients by adding soft raisins. Dress the salad with mayonnaise. Mix well. Decorate the salad with fresh herbs if desired.

Chicken salad with avocado pulp and walnuts

Cooking Ingredients:

• orange juice - 4 tbsp. spoons
• walnuts - 65 g
• avocado - 1 pc.
• kishmish grapes - 225 g
• tangerines - 3 pcs.
• Provencal mayonnaise - 2.5 tbsp. spoons
• cream - 3.5 tbsp. spoons
• red semi-sweet wine - 2 tbsp. spoons
• sea ​​salt - 2 pinches
• chicken fillet - 750 g
• green salad - 5 leaves
• dill.

Boil chicken fillet in salted water. Let it cool, then cut into cubes. Cut the avocado pulp into slices along with the tangerines. Cut grapes in half. Connect everything.

Season with mayonnaise, cream, wine and orange juice sauce. Add spices and salt if desired. Mix gently. Put in a salad bowl on green lettuce leaves. Sprinkle with chopped walnuts and garnish with herbs and whipped cream.

Salad with grapes and millet

Balsamic Vinegar Salad Ingredients:

• Isabella grapes - 1 cup
• stem celery - 3 pcs.
• chopped walnuts - 0.75 cups
• kishmish - 0.5 cups
• sunflower oil - 3.5 tbsp. spoons
• balsamic vinegar - 3.5 tbsp. spoons
• ground black pepper
• millet - 1 cup
• cilantro
• leek - 2-3 tbsp. spoons.

Boil millet for 12-16 minutes in salted water. After cooking, cool, it is desirable that excess moisture is removed from the cereal. To do this, cover the pan with a towel and wait 40 minutes. Then transfer the boiled millet to a salad bowl.

Peel the grapes and cut into slices. Finely chop the onion, celery and herbs. Pass walnuts and raisins through a meat grinder. Combine ingredients. Add salt and pepper to taste. Season with vinegar and oil. Mix.

Garnish with raisin grapes. Now the salad can be served at the dinner or even a festive table.

Cooking Ingredients:

• lemon - 1 pc.
• mild mustard - 3 tsp. spoons
• extra virgin olive oil - 4 tbsp. spoons
• feta cheese - 225 g
• chicken meat - 450 g
• leafy green salad - 5 leaves
• walnuts - 1/2 cup
• honey - 2 tbsp. spoons
• vegetable oil - 3-4 tbsp. spoons
• ground red pepper
• salt.

Boil chicken meat and cut into small cubes. Combine mustard with honey and mix. Add this mixture to the chopped chicken and fry lightly in olive oil. At the end of frying, sprinkle with chopped walnuts.

Rub the cheese on a coarse grater and sprinkle the salad with it. Pepper and salt. Put the salad on plates on green lettuce leaves. Consume the salad immediately after preparation.

Kiwi salad with walnuts

Cooking Ingredients:

• chopped walnuts - 2-3 tbsp. spoons
• powdered sugar - 2 tbsp. spoons
• lemon (juice) - 4.5 tbsp. spoons
• fruit liqueur - 2 tbsp. spoons
• bananas - 2 pcs.
• kiwi - 3-4 pcs.
• canned pineapple - 1 can

Pineapple cut into cubes. Peel bananas and kiwis and chop absolutely randomly. Skip the walnuts through a meat grinder. Combine everything in a salad bowl. Sprinkle with powdered sugar or brown sugar. Drizzle with fruit liqueur and drizzle with freshly squeezed lemon juice. Mix thoroughly. Let the salad stand.

Fruit salad with walnuts

Cooking Ingredients:

• vegetable oil - 5 tbsp. spoons
• wine vinegar - 2 tbsp. spoons
• avocado pulp - 300 g
• lemon juice - 0.5 pcs.
• cherry - 10 pcs.
• kiwi - 4 pcs.
• walnuts - 75 g
• ground black pepper
• sea ​​salt.

Wash the avocado, peel and cut the pulp into cubes, which are immediately sprinkled with lemon juice. Kiwi cut into half rings. Peel the cherries and put them whole. Dress the salad with a mixture of sunflower oil, wine vinegar, salt and ground pepper. Salt. Mix well. The final touch is to sprinkle the salad with chopped walnuts.

Fish salad with walnuts

• Ingredients for cooking chopped walnuts - 75 g
• lemon juice - 1.5 tbsp. spoons
• Provencal mayonnaise - 0.5 cups
• saury in oil - 1 jar
• canned squid - 1 jar
• sour apples - 2 pcs.
• celery (stalk) - 75 g
• spices to taste.

Grind the saury, and cut the squid into strips. Peel apples and cut into cubes. Finely chop the celery stalk along with the greens. Sprinkle all ingredients with lemon juice and mix well. Drizzle with mayonnaise. Decorate with herbs and walnut kernels, the fish salad is ready.

Cooking Ingredients:

• cream - 5 tbsp. spoons
• mint leaves - 5 pcs.
• canned pineapples - 175 g
• raspberries - 115 g
• chopped walnuts - 40 g.

Canned pineapple cut into thin slices. Put in a salad bowl in layers: pineapples - raspberries - pineapples - raspberries. You can repeat several times. Top with chopped walnut kernels and mint leaves. You can also decorate a festive salad with whipped cream.

Salad with beets

Cooking Ingredients:

• chopped walnuts - 2-3 tbsp. spoons
• canned pineapples - 160 g
• beets - 2 pcs. (small)
• cream - 0.5 cups.

Cut the boiled beetroot into small cubes. Cut pineapples into small pieces. Whip the cream and pour over the chopped products. Mix dynamically. Put everything in a bowl and sprinkle with walnuts. Serve chilled. Why not a quick salad?

Salad with sea cocktail and walnuts

Cooking Ingredients:

• mussels or scallops - 2 kg
• sweet cherry -10 pcs.
• red onion - 2 pcs.
• bay leaf - 2 pcs.
• cold-pressed olive mayonnaise - 1 tbsp. spoon
• chopped walnuts - 60 g
• lemon - ? PC.
• apples of sweet varieties - 1 pc.
• cognac - 2.5 tbsp. spoons
• cilantro
• salt.

Boil scallops in salted water along with onion and bay leaf. Then cut the tender meat and leave to cool. Pass walnuts through a meat grinder. Cut apples into cubes and stew with chopped nuts.

After frying, add mayonnaise, scallop meat and a little cognac for spice. Salt and season as desired. Decorate a salad with a sea cocktail of greens and fresh garden berries.

Salad with turkey and walnuts

Cooking Ingredients:

• boiled turkey - 310 g
• chicken eggs - 3-4 pcs.
• chopped walnuts - 55 g
• olive mayonnaise - 125 g
• cilantro
• dill.

Boil the turkey fillet, let the meat cool, then cut into cubes. Hard boil the eggs and chop finely: separately the yolks, separately the whites. Peel the nuts from the shell and chop in a blender or meat grinder. Finely chop the cilantro and dill.

Mix chopped turkey, chopped nuts and herbs. Put the mixture in a salad bowl and mix well, pre-seasoning with mayonnaise. Decorate a salad with walnuts with finely chopped protein and yolk, you can lay out some kind of drawing and decorate in addition with sprigs of greens.

Salad with nuts

Nuts are a very healthy and nutritious food. A feature of all nuts is the ability to be stored for quite a long time without losing the quality of taste. In addition, they retain all trace elements and vitamins.

Nuts are a good product for the prevention of many diseases. For example, daily consumption of walnuts significantly reduces the risk of developing cardiovascular disease. Although it is important to remember that despite all the incredible benefits, they are heavy foods that should be eaten in moderation.

The most famous varieties of nuts are hazelnuts, peanuts, pistachios, walnuts and cashews. They can be eaten raw or cooked. Of course, it is better to eat nuts along with vegetables and fruits. So they will be absorbed much faster. A great option is to use this product in salads. Here are some salad recipes. There are recipes for salads based on vegetables, fruits and even meat.
Content:

• Cheese salad "Graceful"
• Salad with meat and grapes and pistachios - "Crimean"
• Spicy carrot salad "Amsterdam style"
• Meat salad "Azure"
• Mushroom salad "Migratory birds"
• Meat salad with peanuts - "Janna"
• Salad with avocado and shrimps "Three Musketeers"
• Meat salad with cashews and cheese - Orleans style
• Meat salad with green peas - "Adorable"
• Salad "Health Nuts"
• Salad of tomatoes and Elysee Palace cheese
• Eggplant salad with Marie Antoinette sour cream
• Beet salad "Millennium"

Cheese salad "Graceful"

Required Ingredients:

• hard cheese or feta cheese - 300 g
• boiled eggs - 3 pcs.
• walnuts - 0.5 cups
• garlic - 3 cloves
• mayonnaise - 100 g

Peel walnuts, grind in a blender and fry. Cheese and hard-boiled eggs, wipe on a medium grater. Pass the garlic through a garlic press. Combine all ingredients and season with mayonnaise. Before serving, it is recommended to decorate the salad with sprigs of fresh dill.

Salad with meat and grapes and pistachios - "Crimean"

Required Ingredients:

• smoked chicken meat - 300 g
• Chinese (Beijing) cabbage - 200 g
• pistachio kernels - 100 g
• red sweet pepper - 1 pc.
• seedless grapes - 100 g
• olive mayonnaise - 150 g

Cut smoked chicken meat and sweet bell pepper into thin strips. Grind the pistachios in a mortar and cut the grapes in half. Finely chop the Chinese cabbage and mix with the already prepared ingredients. Top with olive mayonnaise. To stir thoroughly.

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Spicy carrot salad - "Amsterdam style"

Required Ingredients:

• carrots - 3 pcs.
• hard cheese - 200 g
• peeled walnuts - 100 g
• garlic - 3 cloves
• mayonnaise provencal - 50 g
• salt to taste

Wash the carrots, clean from dirt and grate on a medium grater. Cheese (hard varieties) also wipe. Divide the garlic into cloves and pass through a press. The nuts are finely chopped.

Combine all salad components in a deep salad bowl and season with Provence mayonnaise. Salt to taste. Stir and let the salad brew in the refrigerator for 1 hour.

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Meat salad with walnuts and prunes - "Azure"

Required Ingredients:

• boiled or smoked chicken breasts - 2 pcs.
• mushrooms - 200 g
• walnuts - 2/3 cup
• prunes - 100 g
• onion - 2 pcs.
• mayonnaise - 100 g
• vegetable oil
• ground black pepper
• parsley
• cilantro
• salt to taste

Cut the onion into cubes and fry in sunflower oil until soft (not until golden brown). Remove skin from chicken breasts and cut into small pieces. Mushrooms (preferably champignons) cut into small slices.

Mix all the ingredients and fry in sunflower oil for a few minutes. After frying, drain the oil, and salt and pepper the products. Pour the prunes with boiling water and let it brew for 5 minutes. Then drain the water and cut the softened berry into small pieces.

Peel the walnuts. Fry the kernels in an empty pan, then chop. Combine all cooked and already cooled products. Season with salad mayonnaise and mix well. Garnish the salad with parsley and cilantro.

Mushroom salad with walnut layer - "Migratory birds"

Required Ingredients:

• fresh champignons - 700 g
• shelled walnuts - 1 cup
• carrots - 1 pc.
• prunes (pitted) - 9 pcs.
• red onion - 2.5 pcs.
• garlic - 2 cloves
• mayonnaise - 100 g
• vegetable oil
• ground black pepper
• salt to taste

Wash mushrooms and finely chop. Then fry in a pan in sunflower oil until cooked. Salt and pepper as desired. Chop the onion, rub the carrot on a coarse grater. Fry onions and carrots separately from each other.

Peel the nuts and chop the kernels. Cut prunes into thin strips. Crush garlic under pressure. Combine carrots, onions, nuts, garlic and prunes and mix. Spread the salad in layers in the following sequence: champignons - a mixture - again mushrooms - a mixture. Make a layer of mayonnaise between each layer.

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Meat salad with peanuts - "Janna"

Required Ingredients:

• boiled beef - 600 g
• peanuts - 60 g
• garlic - 2 cloves
• mayonnaise Provencal - 60 g
• ground black pepper
• salt to taste

Separate the beef into individual fibers. Divide the garlic into cloves and chop. Fry the peanuts in a pan (dry), cool and finely chop. Connect products. Salt, pepper. Fill Provencal with mayonnaise. To stir thoroughly.

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Salad with avocado, shrimps and pine nuts - "Three Musketeers"

Required Ingredients:

• pine nuts - 3 tbsp. spoons
• shrimp - 320 g
• oranges - 1 pc.
• lettuce leaves - 1 bunch
• Bay leaf
• avocado - 1 pc.
• black peppercorns

For refueling:

• olive oil - 3 tbsp. spoons
• orange - 1 pc.
• honey - 1 tbsp. spoon
• lemon juice - 1 tbsp. spoon
• ground black pepper
• salt to taste

Boil medium-sized shrimp in lightly salted water with peppercorns and bay leaf. After cooking, cool and clean. Peel the avocado, remove the pit and cut into small cubes.

Peel the orange and cut into small pieces. Wash lettuce leaves and tear with your hands. Make a salad dressing with orange peel juice and olive oil.

Sprinkle with lemon juice and a little honey. Add spices to taste. Salt. Line a salad bowl with lettuce leaves, on which spread the lettuce mass. At the end - sprinkle with nuts and pour dressing.

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Meat salad with cashews and cheese - “Orleans style”

Required Ingredients for the veal salad:

• boiled veal - 350 g
• hard cheese - 150 g
• cashew nuts - 1 cup
• boiled eggs - 3 pcs.
• vinegar - 0.5 cups
• onion - 2 pcs.
• cold boiled water - 0.5 cups
• mayonnaise - 100 g
• ground black pepper
• salt to taste

Peel the onion and cut into half rings. Dilute the vinegar in water and pour over the onion. Leave the onion to marinate for 3 hours. Cut the veal into strips, salt and pepper.

Hard boil eggs and chop. Grate the cheese. Roast and chop cashews. Mix prepared ingredients. Fill with mayonnaise. Mix. Place in the refrigerator for a while to soak the salad.

Meat salad with nuts and green peas - "Charming"

Required Ingredients for the pork salad:

• lean pork or veal - 350 g
• walnut kernels - 100 g
• onion - 100 g
• fresh or frozen green peas - 200 g
• garlic - 2 cloves
• mayonnaise - 50 g
• ground black pepper
• vinegar, pickling sugar

Boil pork or beef and cool. Then cut into thin strips. Chop the onion and marinate in vinegar, which is diluted with sugar water. Pass the garlic through a press.

Peel the walnuts, fry and chop in a blender. Combine all ingredients by adding green peas. Salt and pepper. Top with salad mayonnaise. Let it brew.

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Salad with walnuts - "Health Nuts"

Required Ingredients:

• apples - 400 g
• walnuts - 200 g
• celery root - 100 g
• mayonnaise - 2 tbsp. spoons
• green lettuce leaves - 100g
• ground black pepper
• dill
• parsley
• salt to taste

Peel apples, core and seeds. Cut into small pieces. Rinse the celery root thoroughly and cut into small cubes.

Grind the peeled walnuts (after dousing with boiling water). Combine all the components of the future salad and mix well. Add spices. Garnish with chopped fresh herbs.

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Tomato salad with nuts and cheese - Elysee Palace

Required Ingredients:

• tomatoes - 6 pcs.
• lettuce leaves - 150 g
• walnut kernels - 2/3 cup
• hard cheese - 100 g
• pitted olives - 4-5 pcs.
• garlic - 1.5 cloves
• sunflower oil - 2.5 tbsp. spoons
• lemon juice - 2 tbsp. spoons
• ground white pepper
• salt to taste

Wash vegetables. Cut tomatoes into rings. Tear the lettuce into small pieces with your hands. Seed the olives, if any. Crush the garlic in a garlic press. Combine cooked ingredients. Salt. Season with sunflower oil sauce, lemon juice. Sprinkle salad with grated cheese.

Salad with walnuts helps to strengthen the immune system and cheer up. You can cook vegetable, meat, light and high-calorie salads. The range of choice is large, give preference to the most suitable cooking option.

It is very easy to turn pineapple with chicken and walnuts into a wonderful salad that will take its rightful place on the holiday table.

Ingredients:

• pineapple, canned in rings - 5 pcs.;
• chicken fillet - 1 pc.;
• mayonnaise - 3 tbsp. spoons;
• canned corn - 120 g;
• walnut - 55 g;
• salt;
• cheese - 55 g.

Cooking:

1. Boil chicken. Cool, cut into cubes. Pour in the corn and stir.
2. Grate the cheese and chop the pineapple into cubes. Mix and send to the chicken.
3. Pour in mayonnaise. Salt and mix. Sprinkle with chopped nuts.

Festive Beef Appetizer

There are various walnut salad recipes. With a minimum set of products, a combination of nuts and beef, the appetizer will turn out to be amazing in taste and appearance.

Ingredients:

• salt;
• boneless beef - 650 g;
• mayonnaise - 160 ml;
• walnut - 80 g;
• pepper;
• garlic - 4 cloves;
• cheese - 90 g.

Cooking:

1. Cut beef into cubes. Chop the kernels of the nuts. Grate cheese on a coarse grater.
2. Grind garlic cloves and mix with mayonnaise.
3. Mix the meat with nuts and pour over the sauce. Mix. Sprinkle with salt and pepper. Stir. Sprinkle with a layer of cheese chips. Place in the refrigerator to soak for two hours.

Prunes Recipe

An appetizer with prunes and walnuts deserves special attention. An amazingly harmonious combination of chicken, apples and cheese, complemented by a unique flavor of prunes and nuts, will not leave anyone indifferent.

Ingredients:

• prunes - 110 g;
• chicken fillet - 220 g boiled;
• salt;
• egg - 4 pcs. boiled;
• walnut - 85 g;
• cheese - 90 g;
• mayonnaise - 150 ml;
• apple - 1 pc.

Cooking:

1. Chop prunes. Cut fillets into cubes. Chop nuts.
2. Grate the cheese. Peel the apple and cut into pieces.
3. Put the fillet on the bottom of the dish. Salt and coat with mayonnaise.
4. Spread apples. Cover with prunes.
5. Cut the eggs into pieces and lay out the next layer. Salt. Spread with a thin layer of mayonnaise. Sprinkle with nuts and top with cheese.

Salad: beets, prunes, walnuts and garlic

The composition of the salad includes prunes, walnuts, garlic. It turns out tender, slightly sweet, slightly crunchy.

Ingredients:

• prunes - 23 pcs.;
• beetroot - 5 pcs.;
• salt;
• chopped walnuts - 120 g;
• garlic - 3 cloves;
• mayonnaise - 130 ml.

Cooking:

1. Boil beetroot. Cool and grate on a fine grater.
2. Finely chop prunes. Chop the garlic cloves.
3. Mix all products. Drizzle with mayonnaise. Salt and mix. Sprinkle with nuts.

Cooking in Georgian

This salad can be found in Georgian restaurants. It is served in different establishments in different ways. Somewhere the salad is poured with dressing, and somewhere they are all mixed together at once.

Ingredients:

• walnuts - 65 g;
• wine vinegar - 2 tbsp. spoons;
• tomatoes - 4 pcs.;
• garlic - 4 cloves;
• cucumbers - 4 pcs.;
• hot pepper - 1 pod;
• fresh dill - 35 g;
• onion - 1 pc.;
• water;
• fresh basil - 35 g;
• fresh cilantro - 35 g.

Cooking:

1. Cut cucumbers into rings. Tomatoes - half rings. Chop the onion.
2. Tear the greens with your hands.
3. Place nuts, garlic, salt and hot pepper in a blender bowl. Grind. Pour in wine vinegar. Stir. Pour in water. The density of the dressing should be like that of sour cream. Do not make it too thick, because you will need to water the salad.
4. Mix greens with vegetables. Pour dressing over.

For cooking, choose only nut kernels that are even, hard, strong, which have a brown-golden color. They shouldn't be wrinkled. Even one spoiled nut can spoil the taste of the entire salad.

With celery and apples

A healthy vitamin salad is seasoned with mayonnaise, but if you want to cook a dietary dish, then sour cream or yogurt is suitable as a dressing.

Ingredients:

• celery stalk - 320 g;
• lemon mayonnaise - 3 tbsp. spoons;
• apple - 210 g;
• lemon - 1 pc.;
• walnut - 140 g.

Cooking:

1. Cut apples into slices. Chop the celery. Chop nuts.
2. Mix celery with apples. Pour in mayonnaise and juice. Mix. Sprinkle with nuts.

Turtle with chicken and walnuts

Funny-looking salad will delight children. Seeing an original appetizer on the festive table, all guests will want to try it faster. Sweet and sour apples help to give freshness and lightness to the dish, tart and spicy notes of the salad get thanks to nuts. The appetizer is obtained with a delicate and expressive taste, at the same time light and satisfying.

Ingredients:

• onion - 1 pc.;
• chicken fillet - 250 g boiled;
• mayonnaise;
• boiled egg - 3 pcs.;
• walnuts - 85 g;
• cheese - 160 g;
• sweet and sour apple - 2 pcs.

Cooking:

1. Nuts do not need to be crushed. For cooking, you need whole kernels that will help give the salad an original appearance.
2. Finely chop the chicken meat. Chop the onion.
3. Take a large grater and grate the proteins. Lay one egg. Chop the yolks separately. On the same grater, grate cheese, then apples.
4. Lay out the eggs. Cover with chicken. Salt and coat with mayonnaise. Cover with onions, then apples. Spread with mayonnaise. Sprinkle with cheese. The last layer is the yolks.
5. Using mayonnaise, draw the shell of the future turtle. Place a nut in each drawn cell.
6. From the laid egg, make the head and paws. Serve the turtle salad chilled.

With pomegranate seeds

Despite the small number of simple ingredients, this appetizer will conquer with its taste.

Ingredients:

• chicken fillet - 1 pc.;
• mayonnaise;
• grains of half a pomegranate;
• salt;
• walnuts - 120 g.

Cooking:

1. Fill the fillet with water. Salt. Boil until done. The main thing is not to overcook the chicken, otherwise it will become tough. Drain the liquid and cool the meat piece. Cut into cubes.
2. Put the nuts on the pan and fry, stirring constantly.
3. Disassemble into pomegranate seeds.
4. Add grains and nuts to the fillet. Fill with mayonnaise. Mix.

Appetizer with eggplant

The salad can be served warm or chilled. In any form, it will be nutritious and will delight the taste of the whole family.

Ingredients:

• eggplant - 1 pc.;
• vinegar - 2 tbsp. spoons;
• vegetable oil;
• walnuts - 0.5 cups;
• pepper;
• onion - 1 pc.;
• salt;
• garlic - 2 cloves;
• greenery;
• suneli hops - 1 teaspoon.

Cooking:

1. Cut eggplant into cubes. Place in a frying pan with preheated oil. Fry.
2. Crush the nuts. Chop the onion and fry in oil in a pan. Chop up the greens. Chop the garlic. Mix. Pour in the vinegar. Salt. Sprinkle with pepper. Add eggplant and stir.

Delicious salad with mushrooms

The appetizer has excellent taste. Thanks to the addition of chicken meat, the dish turns out to be dietary. If desired, mayonnaise can be replaced with natural yogurt.

Ingredients:

• chicken meat - 420 g;
• vegetable oil;
• champignons - 420 g;
• ground black pepper;
• onions - 1 pc.;
• salt;
• walnuts - 120 g;
• mayonnaise;
• cheese - 160 g hard.

Cooking:

1. Mushrooms cut into strips. Chop the onion.
2. Warm up the pan. Pour in oil. Add mushrooms. Fry. The liquid released from the mushrooms should completely evaporate.
3. Add onion. Salt. Sprinkle with pepper. Roast.
4. Put the chicken into the water. Salt and boil. Cool and cut into cubes.

• If you are preparing a salad with chicken meat, then use only fillet or drumstick.
• For cooking, choose only hard tomatoes.
• To make the salad tastier, it is recommended to tear the greens with your hands, and not chop with a knife.
• Puff salads before serving, be sure to hold for half an hour in the refrigerator. During this time, they will soak and become much tastier. If you are preparing mixed salads, then seasoning is recommended immediately before serving.
• To keep the nuts crisp, sprinkle the dish before serving.

Light in recipe and delicious in taste, they are frequent guests not only on the festive table, but also in everyday snacks. Universal salad cuts can now be bought at any store or ordered at a restaurant. But the most delicious snacks are obtained if you cook them yourself! First, you know for sure that all prepared ingredients are fresh and of high quality. Secondly, creating a cocktail salad is like a jeweler's job, as it requires careful grinding of all ingredients.

The five most commonly used ingredients in recipes are:

This determines both the taste of salads and their serving. Thirdly, you have the opportunity to experiment with sauces and dressings. The same salad seasoned differently is perceived differently. It is better to add roasted nuts to ready-made dishes. After processing in the oven at 180C, they acquire a rich spicy aroma. Make sure the nuts don't overcook. Turn off the oven early and leave them to cool completely. Cocktail salads in glass, crystal glasses or bowls look appetizing. Most importantly, do not forget to decorate your masterpiece with greens or those products that are part of it.

• 1 beet;
• 100 g chicken breast fillet;
• 50–70 g walnuts;
• 1 clove of garlic;
• 1 teaspoon of mayonnaise;
• 1 tablespoon soft cream cheese;
• ½ teaspoon horseradish;
• ½ teaspoon mustard;
• 1 tablespoon of butter;
• salt - to taste;
• black pepper - to taste.

Cooking

Boil until done and. Cut the fillet into small pieces. Grate the beets on a coarse grater. Chop the nuts with a knife. Pass the garlic through a press.

For the sauce, mix mayonnaise with cheese, horseradish, mustard, garlic and butter.

Place beetroot with nuts and chicken in a bowl. Salt, pepper, add dressing and mix.

Photo: yarunivphoto/Depositphotos

Ingredients

• 3 cucumbers;
• 3 tomatoes;
• 1 onion;
• 1 small bunch of herbs (dill, parsley, cilantro or basil)
• 30–40 g walnuts;
• 2-3 cloves of garlic;
• ½-1 teaspoon salt;
• 1 pinch of hot pepper;
• 1-2 tablespoons of wine vinegar;
• 1 tablespoon of water.

Cooking

Cucumbers and tomatoes cut into medium pieces, onions - half rings. Chop greens.

Grind nuts with garlic, salt and pepper with a blender. Mix with wine vinegar and water, the sauce should not be too thin.

Put vegetables and herbs in a bowl. Add dressing and stir.

Photo: apolonia/Depositphotos

Ingredients

• 2 eggs;
• 1 apple;
• 70 g of cheese;
• 50–70 g walnuts;
• salt - to taste;
• black pepper - to taste;
• 2 tablespoons of mayonnaise.

Cooking

Hard boiled eggs in 10 minutes. Cut into small pieces along with the peeled apple. Grate the cheese on a medium or fine grater. Chop the nuts, leave a few pieces whole. Chop the onion.

Place the eggs, onion, cheese, walnuts and apple in a bowl. Salt, pepper, season with mayonnaise and mix. Top the salad with the remaining kernels.

yanzappa/Depositphotos

Ingredients

• 2-3 beets;
• 1 carrot;
• 200 g prunes;
• 1 pomegranate;
• 50–70 g walnuts;
• 1-2 cloves of garlic;
• salt - to taste;
• olive oil - to taste (can be replaced with sour cream or mayonnaise).

Cooking

Boil the beets until tender and. Cool and grate on a coarse grater. Soak prunes in warm water for about 30 minutes, then dry with paper towels and cut into small pieces. Take the seeds out of the pomegranate. Chop the nuts with a knife. Pass the garlic through a press.

Put vegetables with prunes, nuts and pomegranate in a bowl. Salt, season with oil and mix.

Photo: bratova/Depositphotos

Ingredients

• 2 eggs;
• 100 g prunes;
• 1-2 cucumbers;
• 200 g of ham;
• 100 g walnuts;
• salt - to taste;
• black pepper - to taste;
• 3-4 tablespoons of mayonnaise.

Cooking

Hard boil the eggs for 10 minutes. Cut into small pieces along with prunes, cucumber and ham. Chop the nuts with a knife.

Put everything in a bowl. Salt, pepper, season with mayonnaise and mix.

Photo: Bvlena/Depositphotos

Ingredients

• 400 g smoked chicken (can be used);
• 300 g canned pineapples;
• 400 g of champignons;
• 1 onion;
• 400 g of hard cheese;
• 200 g walnuts;
• 1-2 tablespoons of vegetable oil;
• 200 g canned corn;
• salt - to taste;
• 3-5 tablespoons of mayonnaise.

Cooking

Cut chicken, pineapple and mushrooms into small pieces, onions into small pieces. Grate the cheese on a coarse grater. Chop the nuts with a knife.

Heat the oil in a frying pan over medium heat. Fry the mushrooms with onions for about 10-15 minutes. Cool down.

Place the mushrooms and onions, chicken, pineapple, cheese, corn, and nuts in a bowl. Salt and season with mayonnaise.

Photo: elena.hramova/Depositphotos

Ingredients

• 1 chicken breast;
• 2-3 oranges;
• 100 g of hard cheese;
• 200 g walnuts;
• 200 g prunes;
• salt - to taste;
• 5-6 tablespoons without additives or mayonnaise.

Cooking

Boil chicken breast until done. Cool and cut into small pieces along with orange slices. Grate the cheese on a medium or fine grater. Chop nuts and prunes with a knife.

Place chicken with oranges, nuts and prunes in a bowl. Salt and season with yogurt. Place in a bowl and sprinkle with cheese.

Photo: habar2005/Depositphotos

Ingredients

• 1 chicken breast fillet;
• 3 eggs;
• 1 bunch of seedless grapes;
• 100-150 g walnuts;
• 150 g of hard cheese;
• 1 pinch of curry;
• 150-200 g of mayonnaise.

Cooking

Boil the chicken until tender, hard-boiled eggs for 10 minutes.

Cut the fillet into small pieces, the grapes into halves. Dry the nuts in a pan without oil for a couple of minutes, cool and chop with a knife. Grate cheese and eggs on a coarse grater.

Put the chicken fillet on a dish or plate, lightly sprinkle with curry and brush with mayonnaise or make a net out of it. Next, lay out the layers of cheese and eggs. Lubricate with mayonnaise after each layer and sprinkle with nuts. Lay grapes on top. elena.hramova/Depositphotos

Ingredients

• 1 chicken breast;
• 5 eggs;
• 150 g of hard cheese;
• 1 apple;
• 100 g walnuts;
• 70–80 g prunes;
• mayonnaise - to taste.

Cooking

Boil the breast until cooked, eggs - hard boiled for 10 minutes.

Cut the chicken into small pieces. Grate cheese, apple, 4 whites and 4 yolks separately on a coarse grater. Then mix apple chips with lemon juice. Dry the nuts in a pan without oil for a couple of minutes and chop with a knife. Soak prunes for 10-15 minutes in boiling water, rinse and chop.

Put chicken, cheese, proteins, apple, prunes, yolks on a plate in layers. After each ingredient, except for proteins and, grease with mayonnaise or make a mesh out of it. Sprinkle walnuts on top and apply mayonnaise. From the remaining egg, make paws and a muzzle of a turtle.

Rorina.ru/Depositphotos

Ingredients

• 6 chicken eggs;
• 3 quail eggs;
• 200 g of beef;
• 200 g canned pineapples;
• 200 g of cheese;
• 100 g walnuts;
• 150 g sour cream;
• 1 teaspoon mustard;
• 1 tablespoon of olive oil;
• 1 teaspoon lemon juice;
• salt - to taste;
• 12 cloves for decoration - optional.

Cooking

Boil hard-boiled eggs: chicken - for 10 minutes, quail - for 5 minutes. Boil the beef, too, for about an hour.

Cut the meat and pineapple into small pieces, three chicken eggs into small pieces. Grate 100 g of cheese on a coarse grater, another 50 g on a fine grater, along with 2 chicken proteins. Grind nuts with a blender or knife.

For dressing, crumble 2 chicken yolks and mix with sour cream, mustard, butter, lemon juice and salt.

Place half of the meat, pineapple, nuts, chopped eggs and coarsely grated cheese on a plate through the culinary ring. Then repeat the layers. Brush with sauce after each. Sprinkle with small shavings of cheese and grated proteins on top. Put the eggs on the salad and decorate them with cheese and cloves to make mice.