Calories: Not specified
Cooking time: Not specified
- tomato – 4 medium or 2 large fruits,
- cucumber – 1 large or 2 small fruits,
- boiled egg – 3 pcs.,
- hard cheese – 200 gr.,
- boiled chicken fillet – 200 gr.,
- mayonnaise – 150 gr.,
- freshly ground black pepper - to taste,
- salt - to taste.
Step-by-step recipe with photos:
Line a deep plate or bowl with a diameter of approximately 21 cm and a height of 5-6 cm with cling film.
Cut the chicken fillet into small cubes, place in a plate and press well with a spoon.
Pepper to taste and cover with mayonnaise “mesh”. 
Peel the eggs. Finely chop two eggs and the yolk of the third. Set the third egg white aside.
Place the eggs on top of the chicken and press down.
Pepper, add a little salt and cover with mayonnaise.
Wash the cucumber, cut into small cubes and place in the next layer.
Grate the cheese on a fine grater. Place 140 grams of cheese on a layer of cucumbers.
Cover with mayonnaise and pepper. Compact it.
Carefully invert the salad onto a large platter. Remove the film.
Using a spatula, spread a thin layer of mayonnaise over the entire surface of the salad.
Wash the tomatoes and cut into small cubes. Cover the surface of the salad with the tomato cubes.
Grate the egg white on a fine grater and mix with a teaspoon of mayonnaise.
Roll the egg white into a ball and roll it in cheese strips.
Place the resulting “pompom” on top of the salad mass. Place a “edge” of the remaining cheese around the perimeter.
Ready with tomatoes and cheese. Serve it on the table and treat your dear guests.
Note to the owner:
For a more savory taste, you can add a layer of finely chopped red onion to the salad. Place this layer on the chicken fillet. You will need 1 small onion.
canned tuna – 1 can
corn - 1 can
any hard cheese – 150 g
eggs - 3 pcs.
tomatoes – 200 g
mayonnaise
salt
Preparation:
Open the cans of tuna and corn and drain the liquid. Mash the tuna with a fork. Boil the eggs hard. Chop one egg completely. Separate the other two eggs, the white and yolk separately. Chop the yolks into the salad, and leave the whites for decoration. Cut 100 g of tomatoes into the salad, and leave the remaining 100 g for decoration. Grate the cheese on a fine grater and add to the bowl with the salad.
Add salt and mix with mayonnaise. Place in a mound on a plate.
Decorating the tuna salad:
Grate the remaining white from two eggs and decorate around the salad (this will be the fur part of the hat). Cut the tomatoes into cubes and put them in a heap (this is the hat itself). Advice! To prevent the tomatoes from falling apart, make a mayonnaise mesh. We build a pom-pom from finely grated protein on the top of our salad hat. This makes a fun and tasty hat!
Ingredients:
- chicken meat - 250 grams;
- canned cucumbers - 2-4 pieces;
- chicken eggs - 3 pieces;
- mayonnaise 67% - 50 milliliters;
- potatoes - 1-2 medium-sized pieces;
- Korean carrots - 50 grams;
- table salt - to taste;
- ground pepper.
How to cook Santa Claus Hat salad with chicken
Boil the meat until cooked with the addition of salt, spices, onions and carrots. If you have pulp on the bone, no problem. Once cooled, separate the cartilage and bones. Select the required amount of meat.
Wash the potatoes and boil until soft. To make the taste of vegetables more interesting, be sure to add salt and bay leaf, allspice peas. Peel the cooled root vegetables.
Boil the eggs hard and cool with cold water. Remove the peel along with the thin film. Separate the white of one egg and set aside for decoration. If the eggs are small, use another half. Cut the remaining yolks and the whole egg into small squares.
Leave the carrots for decoration.
Cut potatoes, meat and pickled cucumbers into squares of similar size.
In a convenient bowl, combine the meat and vegetable cuts and mix the ingredients. Add salt and mayonnaise. If desired, add pepper and mix assorted.
Start preparing the ingredients for decorating the salad.
Grate the egg whites. For convenience, transfer to a separate bowl.
At the bottom of the selected flat salad bowl, using a stream of mayonnaise squeezed out of the tube, apply the outline of the cap. Trying not to cross the outlined border, place the salad inside in a thick layer.
Press down with a spoon to level the surface. Top with orange carrot shavings.
Decorate the lapel and bubo with milky egg feathers. 
The original salad is ready! Before serving, casually toss in a sprig of dill or parsley, or an inlay of pomegranate seeds.
Another New Year’s salad “Santa Claus’s Mitten” with mushrooms and pickles will complement and decorate the festive table.
“KOREL” SALAD IS UNUSUALLY DELICIOUS!!! Ingredients: - 400 g of boiled beef - 400 g of boiled potatoes - 400 g of boiled beets - 300 g of prepared Korean carrots - 1 apple - 250 g of mayonnaise - greens for decoration The salad is laid out in layers: 1 layer - chilled boiled meat cut into thin strips 2 layer - peeled, grated apple mayonnaise 3rd layer - grated boiled potato mayonnaise 4th layer - grated boiled beets 5th layer - ready-made carrots in Korean (cut lightly if long) 6th layer - thick layer of mayonnaise. Decorate in your own way discretion, in this example finely chopped dill. Bon appetit! Share this recipe with your friends, let them also try to prepare a Simple liver salad. The salad is very tasty! This time, instead of liver, I had liver pate. And it seemed to me that it’s even tastier and more tender! Products are rubbed on a coarse grater. 1st layer - boiled grated potatoes 2nd layer - boiled grated eggs 3rd layer - fried grated liver (I used chicken). If it's beef, you can grind it on a fine surface - it will be softer. 4th layer - fried carrots with onions. Add mayonnaise to each layer and add a little salt. Since there was no time, before placing each layer, I mixed it with mayonnaise, lined a bowl with cellophane, laid out the layers in reverse order, cooled it in the freezer for 10 minutes and turned it over onto a plate. Bon appetit! Squids are easy to prepare and most importantly low in calories! An excellent selection of recipes for all kinds of salads with your favorite seafood. 6 SIMPLE AND DELICIOUS SALADS WITH SQUID The key in preparing squid is time! You only need to cook the squid for a few minutes, otherwise they will be tough. You can simply put the squid in water, bring it to a boil, turn it off and leave it in the water for a few minutes. 1. Squid salad We need: - 500 g of squid - 1 onion - 1 can of canned peas - mayonnaise - 4 eggs - salt, ground pepper - dill Prepare this way: 1. Cut the onion into thin half rings, pour boiling water over it to remove the bitterness. After a few minutes, drain the water. 2. Boil and peel the eggs. It is better to take small squids. Be sure to have no tentacles, otherwise they will turn pink when cooked. 3. So, wash the squid, cut off the tentacles. Pour water into a saucepan and put on fire. Bring water to a boil, add squid to the water. After 3 minutes, when all the squids have turned white, drain the water and rinse the squids under cold water. Cut the squid into thin rings. Place in a bowl. 4. Grate the eggs on a fine grater and add to the squid. Add onion and green peas. Salt and pepper. 5. Finely chop the dill and add to the salad. Mix everything well. Season with mayonnaise. Mix again. 2. Squid salad with mushrooms Ingredients: - 250 g squid - 100 g cheese - 1/2 onion - 1 tbsp. butter - 100 g pickled mushrooms - 2 tbsp. mayonnaise - 2 cloves of garlic - salt and pepper Cooking: 1. Finely chop the onion and fry it for a few minutes in butter until tender. Boil the squid for 3-4 minutes. Cut the squid into strips. 2. Grate the cheese. Squeeze out the garlic. Cut the mushrooms into thin slices. 3. Mix cheese, squid, mushrooms and fried onions. Add garlic. Mix everything well. Salt, pepper, add mayonnaise. Mix. 3. Carrot salad with squid - 300 g squid - 3 carrots - 1 onion - 2 tbsp. lemon juice - 2 pickled cucumbers - 2 eggs - 2 tbsp. mayonnaise - salt and pepper Preparation: 1. Pre-cook the carrots. Peel, cool and grate. 2. Boil the eggs and cut them into cubes. Also cut the pickled cucumbers into small cubes. Finely chop the onion. 3. Mix carrots, eggs and cucumbers and onions. 4. Boil squid in salted water and cut into strips. 5. Add to salad. Salt, pepper, add lemon juice. Season with mayonnaise. 4. Tender Salad Required: - lettuce leaves - 2 squid carcasses - 100 g shrimp - 2 eggs - greens (dill, green onions, parsley) - salt - mayonnaise Prepare: 1. Clean the squid carcasses, place them in boiling salted water, cook for 1.5-2 minutes, drain in a colander, cool and cut into strips. 2. Place the shrimp in boiling salted water, cook for 1.5-2 minutes, drain in a colander, cool, and peel. 3. Boil the eggs, peel and cut into strips. 4. Wash the lettuce leaves, dry them, and tear them. Finely chop the greens. Mix everything, add salt, season with mayonnaise, sprinkle with herbs. Bon appetit! 5. Gulliver squid salad You will need: - 300-400 g squid fillet - 500-600 g jacket potatoes, cut into thin slices - 100-150 g pickled cucumbers - 50-75 g canned greens. peas - 2 boiled eggs - 200 g of mayonnaise - 25-30 g each of green salad, dill, parsley - salt, pepper to taste Prepare: 1. Remove the cooked squid fillet from the broth, cool and cut into strips across the grain.2. Mix with thinly sliced potatoes, cucumbers, chopped eggs, and peas. 3. Season with mayonnaise, salt, pepper, mix. Garnish with lettuce leaves, cucumbers, slices. squid, egg, greens. 6. Vegetable salad with squid Ingredients: - 300 g squid - 1 sweet pepper - 2 tomatoes - 2 potatoes - 1 bunch of green onions - 1 bunch of parsley - 4 tbsp. sour cream - salt and pepper Prepare this way: 1. Pre-cook the potatoes. This can be done in the microwave, cover and microwave on full power for 2 minutes. Cool and cut the potatoes into cubes. 2. Cut the tomatoes into small slices. Cut the pepper into strips. Finely chop the onion and parsley. 3. Place the squid in boiling salted water and cook for 2 minutes. Then remove and cut into strips. 4. Mix all ingredients, add salt, pepper and sour cream.
Salad in the shape of Santa Claus's hat for the New Year holidays. Very tasty and beautiful, and also gives a festive mood to all guests at the table.
The New Year's table has always been famous for the richness of its dishes. Even in the most “poor” times, the festive table was distinguished by abundance. Housewives thought about the menu in advance, purchased food and fantasized about the beautiful presentation of dishes. Salad “Santa Claus Hat” is no exception. Plates with original ones have always been a hit at the table. The proposed salad will be appreciated by guests at the table not only for its appearance, but also for its extraordinary taste. Happy holiday!
Canned tuna – 200 g
Canned corn – 300 g
Hard cheese – 150 g
Chicken eggs – 3 pcs.
Tomatoes – 200 g
Mayonnaise – 3 tbsp. spoons
Salt – 0.2 tsp
Preparation time – 10 minutes
Cooking time – 30 minutes
Number of servings – 4
New Year's salad: “Santa Claus's hat”, recipe with step-by-step photos, with tuna
Prepare all the necessary ingredients.
Remove the fish from the filling and disassemble into smaller pieces.
Grate the cheese on a coarse grater.
Wash the tomatoes. Cut 100 g tomatoes into small cubes. If the tomatoes are very juicy, drain the juice. Use the remaining tomatoes for decoration.
Boil the eggs for 10 minutes, counting from the beginning of the liquid boiling, put them in cold water, wipe, peel and cool. Chop 1 egg.
Cut the remaining eggs in half and remove the yolks. Cut the yolks into cubes and grate the whites on a fine grater.
In a bowl, combine half the tomatoes, fish, cheese, chopped egg, yolks and corn, add salt to taste and season with mayonnaise.
Mix everything.
Place the salad on a plate in the shape of a slide and apply a mayonnaise mesh on it so that the decoration of tomatoes and protein adheres more firmly to the surface of the slide.
100 gr. Finely chop the remaining tomatoes and cover the mound with them. Make the edge of the cap from the protein. Roll the egg white and mayonnaise into a ball, roll it in egg white and secure it on top of the hat as a pompom.
