Recipes for delicious salads with pork and vegetables. Salad with pork puff Quick salad with pork meat recipe

There are probably a million recipes for salads with vegetables and fruits, meat and the most exotic products. In this material, a selection of recipes in which the main product is pork. It must be warned that salads with this ingredient are very high in calories, therefore they are adored by the strong half of humanity. For people who are working on weight loss, such dishes can only be consumed “on holidays”.

Salad with boiled pork - a simple and tasty recipe

Vegetables, primarily onions and carrots, are good companions for pork in salads. They can be boiled, then the dish will be less high-calorie, or fried, in which case the calorie content will be higher, but the salad itself is tastier.

Products:

• Pork - 300 gr.
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Pickled cucumbers - 2 pcs.
• Salt pepper.
• Oil (for frying).
• Mayonnaise.

Action algorithm:

1. Boil pork according to the classic recipe: with onions, salt and seasonings. By the way, the broth can then be used to prepare first courses or sauces.
2. After the pork is ready, it must be removed from the broth, cooled. Cut meat for salad into cubes.
3. Peel vegetables (carrots and onions), rinse from sand and dirt, grate carrots, chop onions.
4. Simmer the vegetables in vegetable oil in different pans until tender. Also refrigerate.
5. Pickled cucumbers are also cut into cubes.
6. Mix vegetables and meat in a salad bowl, salt and pepper. Very little mayonnaise is required.

To reduce fat content, croutons can be added to the salad, but in this case it should be served immediately after cooking so that the croutons remain crispy.

Salad with fried pork and cucumber - step by step photo recipe

This recipe was taken from the menu of a restaurant. The salad, in addition to fried pork, includes pickled cucumbers and red onions. Fried pork salad dressed with mayonnaise. Balkan and Slavic peoples have similar dishes. For example, the Serbs, Czechs. You can cook a salad of fried pork with pickled cucumbers yourself.

Your mark:

Cooking time: 30 minutes

Quantity: 4 servings

Ingredients

• Pork pulp: 350-400 g
• Vegetable and sunflower oil (mixture): 40 g
• Pickled cucumbers: 150 g
• Red onion: 150 g
• Mayonnaise: 60 g
• Salt, pepper: to taste

Cooking instructions

How to cook a salad with pork and mushrooms

In addition to vegetables, mushrooms can become good companions in a salad with pork, and you can take forest and human-grown mushrooms, oyster mushrooms in boiled or fried form. One of the most beautiful and delicious recipes for salad "Mushroom glade" with champignons.

Products:

• Boiled pork - 200 gr.
• Whole champignons (very small in size) - 200 gr.
• Chicken eggs - 2-3 pcs.
• Pickled cucumbers - 1 pc.
• Potatoes - 1-2 pcs.
• Dill for decoration.
• Mayonnaise for dressing.

Action algorithm:

1. For this dish, you must first boil the pork, vegetables and eggs. Meat broth can be used for soup or borscht, and cut the finished fillet into small cubes.
2. Grate eggs, potatoes, pickled cucumbers into different containers.
3. Lay in layers in a transparent salad bowl or portioned plates, spreading with mayonnaise. The order is as follows - boiled pork, a layer of grated potatoes, then cucumbers, boiled eggs. Spread the top layer well with mayonnaise.
4. Sprinkle with finely chopped green dill. Pre-boil fresh mushrooms in salted water, pickled - strain from the marinade. Beautifully arrange the champignons on the surface.

Gorgeous "Polyanka" is ready to meet salad lovers!

Salad with pork and cheese

Boiled pork is a high-calorie product, so when preparing salads, it is advisable to add vegetables and eggs to the meat, and also greens, of course. Dill and parsley, basil and cilantro make the dish more healthy and beautiful, and cheese will add piquancy.

Products:

• Boiled pork - 200 gr.
• Cherry tomatoes - 15 pcs.
• Boiled quail eggs - 10 pcs.
• Hard cheese - 100 gr.
• Lettuce leaves.
• mayonnaise and salt.

Action algorithm:

1. The first stage is cooking meat: you need to cook pork with onions, carrots, spices and salt, put it on a dish. After the meat has cooled, cut it into strips.
2. Cut hard cheese in the same way. Rinse the tomatoes, cut into two parts. Boil quail eggs, cut each one in half. Rinse lettuce leaves, tear into small pieces.
3. Mix everything in a transparent salad bowl, adding salt and mayonnaise.

This salad, with small tomatoes and eggs, looks amazing!

Salad recipe with pork and vegetables

Most pork salads contain, in addition to meat, various vegetables. In the old days, potatoes, carrots and onions were most often used. Today, bell peppers are often added to meat salad, which gives a piquant taste.

Products:

• Lean boiled pork - 200 gr.
• Bulgarian peppers - 2 pcs.
• Onion - 1 pc. + 1 tbsp. l. vinegar.
• Parsley - 1 bunch.
• Mushrooms - 400 gr. + oil for frying.
• Juice of ½ lemon.
• Mayonnaise.

Action algorithm:

1. Initially, boil the pork until fully cooked.
2. Remove the upper skin from the mushrooms, cut into thin slices, boil in water with salt and bay leaf, fry in oil.
3. Marinate the onion, that is, first peel, rinse under the tap, cut into strips, pour vinegar and ½ tbsp. boiling water (you can add ½ tsp of sugar).
4. Pork and Bulgarian pepper cut into large strips, parsley - chop finely. Squeeze onion from excess marinade.
5. Mix pork and vegetables. Squeeze juice from ½ lemon into mayonnaise, then add to salad.

Season the salad with mayonnaise immediately before serving.

Recipe for pork salad "Merchant"

There is a worthy competitor to the famous salad "Olivier", it is called "Merchant". From the name it is clear that it includes good products, it is not a shame to treat the dearest guests or beloved household members with such a dish.

Products:

• Pork, preferably lean, boiled - 200 gr.
• Carrots - 2 pcs. (medium size).
• Oil for frying.
• Canned green peas - ½ can.
• Onion - 2 pcs. (small).
• Marinade - 2 tbsp. l. sugar + 2 tbsp. l. vinegar + ½ tbsp. water.
• Mayonnaise, salt.

Action algorithm:

1. In the evening, boil the meat with onion, spices and carrots, cut into chilled in the morning.
2. Wash, peel and grate carrots. Fry carrots in vegetable oil.
3. Pickled onions are put in the salad. Peel and cut, cover with sugar, pour vinegar and boiling water. 15 minutes for pickling is enough.
4. Mix all the vegetables and meat in a salad bowl, season with mayonnaise.

It's time to organize a real merchant lunch!

Delicious warm pork salad

Warm salad is a relatively new dish for Russian housewives, but it is gaining popularity. On the one hand, it resembles an ordinary pork salad with vegetables, on the other hand, since it is served warm, it can also serve as a main course.

Products:

• Pork - 400 gr.
• Green salad - 1 bunch.
• Cherry tomatoes - 300 g.
• Fresh champignons - 300 g.
• green beans - 300 g.
• Bulgarian pepper - 1 pc.
• Vegetable oil for frying.
• Salt.

For marinade:

• Garlic - 2 cloves.
• Olive oil - 3-4 tbsp. l.
• Lemon juice - 2 tbsp. l.
• Balsamic vinegar - 1 tbsp. l.
• Sugar - ½ tsp

Action algorithm:

1. First, cook the pork - rinse, pat dry with a towel. Make a marinade.
2. Coat the pork with part of the marinade, cover with a sheet of foil, leave to marinate for 60 minutes. Wrap the meat in foil and bake.
3. Rinse lettuce, tear. Mushrooms, cut into slices, and green beans, cut into pieces, fry in oil until tender. Rinse the cherry tomatoes, cut in half, pepper - in strips.
4. Mix vegetables and meat, pour over the rest of the dressing.

You need to make such a salad quickly, until the meat has cooled down, and serve it on the table also warm. You can involve household members, cooking together is more fun, tasting is tastier!

We are waiting for your comments and ratings - this is very important for us!

Contrary to popular belief, pork is the most easily digestible meat immediately after lamb, and its fat is less harmful to blood vessels than beef. This meat has a soft texture and a pleasant sweetish aftertaste. That is why it is ideally combined with many products, including berries, dried fruits, cheese and vegetables. You can surprise your loved ones by preparing hearty and simple pork salads.

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Salad "Merchant" with pork

Among all salads with pork meat, this one is perhaps the most famous. Very often it can be seen among the appetizers of Russian cuisine restaurants. By the name, you might think that the dish is quite expensive financially, but this is not at all the case. It contains only affordable products, but the taste is not just that of a merchant, royal.

Ingredients

• pork (you can take the tongue) - 300 g;
• green canned peas - 1 can;
• large carrots - 1 pc.;
• cheese - 100 g;
• large onion - 1 pc.;
• table vinegar - 3 tbsp. l.;
• mayonnaise - to taste;
• sugar - 3 tbsp. l.;
• salt pepper.

How many calories

Step-by-step instruction

1. Boil the meat in water with the addition of salt, spices and onions. Cool, cut into cubes.
2. Grate or cut into cubes hard cheese.
3. Chop the onion into thin rings, sprinkle with sugar, pour over with vinegar and add boiling water to it in a bowl. Leave it to marinate for 10-15 minutes. After the time has elapsed, squeeze the onion well or rinse under running water.
4. Grate carrots on a coarse grater or a special grater for Korean carrots, sauté in vegetable oil.
5. Drain liquid from canned peas.
6. Put all products in a bowl, add salt and pepper a little. Add mayonnaise, mix everything well. Let the salad brew in the refrigerator for 40 minutes, then transfer to a salad bowl.

Photo gallery

Salad with pork and onions

Pork contains the highest amount of B vitamins among all other types of meat. It is also rich in iron, magnesium and zinc. You can get useful substances by trying this meat salad, which is done very quickly. At the same time, it tastes and looks very interesting and original.

Ingredients

• pork (better shoulder part) - 450 g;
• white onion - 2 pcs.;
• onion - 1 pc.;
• greens - 1 bunch.

For marinade:

• drinking water - 75 ml;
• salt - 1.5 tsp;
• sunflower oil - 3 tbsp. l.;
• sugar - 3-4 tbsp. l.;
• vinegar (table or wine) - 10 tbsp. l.;
• ground black pepper.

How many calories

Step-by-step instruction

1. Boil pork in salted water with the addition of onions, allspice, bay leaf and other spices as desired. Cool the meat directly in the broth, cut into strips and cover with a lid or cling film to avoid chapping.
2. Chop the onion into thin rings.
3. From water, vinegar, salt, sugar and pepper, prepare the marinade, observing the indicated proportions.
4. Put the meat and onions with herbs in one container, pour plenty of marinade. Refrigerate lettuce for at least 8 hours, stirring gently from time to time.
5. Refresh with herbs before serving. Garnish with pomegranate seeds or red pepper slices if desired.

The approximate cooking time for a pound of pork is no more than 1 hour. It is very important not to overcook the meat, otherwise it will fall apart during cutting.

Photo gallery

Beet salad with pork

This delicious salad is prepared very simply, but despite this, it can decorate any holiday table or dinner party. In terms of the products used, the dish is a bit like a herring under a fur coat, but the taste is completely different - more delicate and refined.

Ingredients

• carrots - 2 pcs.;
• pork - 300 g;
• beets - 2 pcs.;
• eggs - 5 pcs.;
• cheese - 100 g;
• onion - 1 pc.;
• mayonnaise - to taste;
• pomegranate - for decoration.

How many calories

Step-by-step instruction

1. Boil eggs, pork and beets in different containers.
2. Coarsely grate the beets, squeeze the garlic through a press. Eggs, pork and carrots cut into small cubes.
3. Saute onions in vegetable oil.

Layer the lettuce in the following order:

• pork;
• beets mixed with garlic;
• carrot;
• eggs.

Coat each layer with mayonnaise. Top the salad with grated cheese and garnish with pomegranate seeds. Put the finished dish in the refrigerator for 2 hours to soak.

Photo gallery

An easier recipe for a salad with pork and beets is shared in her video by the author of the Oksana Valerievna channel.

Salad with smoked pork

The use of pork meat has a beneficial effect on the growth of muscle mass, potency, heart function and helps to eliminate bad cholesterol. The same appetizer is also easy to prepare, since not a single product needs to be boiled or fried. Smoked pork salad turns out to be rich and interesting in taste, with a characteristic appetizing aroma.

Ingredients

• smoked pork - 400 g;
• lettuce leaves - 2 large bunches;
• sugar peas in pods (young) or canned - 200 g;
• mango - 30 g dried or 100 g fresh;
• celery - 2 stalks;
• purple onion - 1 pc.;
• roasted almonds - 1 handful;
• mayonnaise - 120 ml;
• curry sauce - 20 ml;
• mango chutney sauce - 10 ml.

How many calories

Step-by-step instruction

1. Combine mayonnaise with curry sauce and mango chutney. Mix thinly sliced ​​smoked meat with the resulting mixture.
2. If fresh peas in pods are used, scald them with boiling water, remove the veins if necessary. In the case of canned peas, it is enough to drain the liquid from it.
3. Chop the onion into rings.
4. Cut mango into thin slices.
5. Chop the celery stalks into thin strips.
6. Combine all products in a salad bowl. Sprinkle the dish with roasted almonds and onion rings on top.

Photo gallery

Delicious pork salad with croutons

This pork salad is so delicious that guests are sure to ask for its recipe. It is easy to prepare, and if the meat is fried in advance, then quickly.

Ingredients

• crackers - 250 g;
• pork - 350 g;
• apple - 1 pc.;
• hard cheese - 50 g;
• cucumber - 1 pc.;
• parsley root - 1 pc.;
• vegetable oil - for frying;
• mayonnaise - to taste;
• salt, red ground pepper.

How many calories

Step-by-step instruction

1. Cut the bread into large cubes and place on a baking sheet in a single layer. Bake in the oven for 5-7 minutes at a temperature of 180-200 C. If you want softer croutons, reduce the temperature to 150 C.
2. Cut the pork into thin sticks, salt, pepper and quickly fry in sunflower oil.
3. Grate an apple and cheese on a coarse grater.
4. Cucumbers cut into cubes or straws.
5. Tear lettuce with your hands into medium-sized pieces.
6. Grate the parsley root on a fine grater, mix it with mayonnaise.
7. Combine all products in one container, add dressing.

To keep croutons crispy, add them to the salad just before serving.

Photo gallery

Warm salad with spicy pork and fried peppers

A selection of simple recipes for pork salads would be incomplete without the now popular warm salad. To enjoy the taste and aroma of this appetizer as much as possible, it should be served almost immediately after preparation.

Ingredients

• pepper - 1 pc.;
• bulb - 1 pc.;
• pork - 300 g;
• garlic - 2 cloves;
• carrots - 1 pc.;
• soy sauce - 3 tbsp. l.;
• coriander - 1/2 tsp;
• nutmeg - a couple of pinches;
• sesame seeds, herbs, salt, red and black pepper - to taste.

How many calories

Step-by-step instruction

1. Wash and dry the pork with a paper towel, cut it into oblong sticks.
2. Cut carrots into strips, onions into rings.
3. Pork fry over high heat until golden brown. As soon as the meat begins to brown, add soy sauce, onions and carrots to it. Keep the entire contents of the pan over high heat for 4-6 minutes, stirring constantly.
4. Add the chopped pepper to the meat and vegetables - fry the food for another 3 minutes. Do not forget to intensively mix the salad being prepared.
5. After adding sugar, spices, garlic passed through a press. Keep the pan on the fire for another 2 minutes, then remove from the stove.
6. Transfer the appetizer to a salad bowl while still hot. As soon as it cools down a bit and becomes warm, sprinkle it with herbs and sesame seeds and serve immediately.

Photo gallery

Few meats taste better than tender, juicy pork. Therefore, salads with it turn out to be very tasty, turning any dinner into a festive table. In addition, the dishes are so satisfying that rarely any man will find a reason to complain. A wide variety of pork meat salads will give every gourmet something to his taste.

Rules for cooking meat

Pork is fatty meat, so you can’t fit it into the diet, but it helps to cleanse the body of cholesterol and is a supplier of B vitamins. To increase its usefulness, chefs recommend cooking meat not only with the usual vegetables and herbs, but also pay attention to raisins, dried apricots and prunes. Successful "partners" are apples, plums, lingonberries and red currants.

But any dish can be spoiled if you buy a stale product. You can determine the quality of a pork tenderloin or brisket by two criteria:

• meat;

The meat part should have an even pink color, without pronounced red streaks. The darker the shade, the older the animal that hit the counter. Make sure that there is no excess liquid around the tenderloin - this rule applies to both ordinary retail outlets and packaging in a supermarket.

The second clear marker of quality is fat - if it has a noticeable yellow tint, then it is better not to buy such pork. In addition, the fat layer should not prevail over the meat and accumulate in only one area of ​​\u200b\u200bthe piece. The more evenly it is distributed, the higher the quality of the meat.

Also note the smell and general appearance of the tenderloin. If it's too dry, smells bad, and looks shabby, then you're wasting your money on a substandard product.

Salads with this meat are distinguished by their satiety due to the addition of chicken or beef, but those dishes that concentrate on pork alone have a truly delicate, clean taste. Beating it with vegetables, canned mushrooms and seasonings, you can create a real decoration for your holiday table.

There are many dishes with pork, but this is one of the most famous. It can be found in every self-respecting restaurant, and there is a place for it at an ordinary table. It does not take much time to cook, the main thing is to cook the pork in advance. So, you will need:

Cut boiled pork into strips. Cut the onion into slices, rinse with boiling water and put in a deep cup filled with a mixture of sugar and vinegar. Leave it to marinate for 10 minutes, and during this time, grate the carrots on a grater with long chips, as if you want to cook it in Korean, and fry with the addition of oil.

This simple salad is reminiscent of the famous herring appetizer with its layered cooking method, where the ingredients are laid out one on top of the other in a certain order, and with its bright decoration. But, unlike its namesake, this dish is much more satisfying and has a delicate taste. To prepare it, you will need:

• two beets of the Pablo variety or any other with juicy, large root crops;
• 4-5 potatoes;
• 600 g pork;
• onion head;
• mayonnaise;
• bunch of greens.

Put vegetables and meat to boil, and at this time, peel the onion, chop finely and put in a bowl. Prepare the marinade by mixing 100 ml of water, 10 g of salt and sugar and 15 ml of table vinegar, pour the onion with this mixture for 10 minutes. This will beat off the bitterness and make the taste more inconspicuous.

Peel the boiled beetroot and grate it on a coarse grater. Do the same with potatoes. Cut the boiled meat into strips and lightly pepper, after which you can collect the salad. Put pork on the bottom of a flat salad bowl, grease it with mayonnaise and pour onion on top. For the third layer, you will need potatoes, which are soaked in sauce, and beetroot completes the dish. Finely chop the greens and sprinkle the finished salad with it.

The dish really turns out in one spring, bright range, but it is better to cook it in winter or autumn, when the housewives get their pickles. But a salad of pork and pickles with its cheerful color will enliven any table. For it you will need:

Cut the meat into 2-3 cm pieces and fry in oil with salt, red and black pepper and chopped garlic. When all the moisture has evaporated from the pan, put the pork on a plate to cool and set the eggs to boil. At this time, finely chop the cucumbers and apples - experienced chefs advise making blanks of the same size so as not to spoil the overall look of the salad. Divide the finished eggs into cubes, cut the onion into half rings, soak for 15 minutes in vinegar and rinse with boiling water.

Mix the fried meat and the rest of the ingredients in a salad bowl, add the peas and drizzle with lemon, then pour in 2-3 teaspoons of sunflower or olive oil. Serve the finished dish with sprigs of greens.

Hot meals and snacks

Pork is especially good when it's hot. The mere thought of piping hot meat awakens an appetite, so it's no surprise that warm pork salads are so popular. Over the entire period of their existence, they have received many variations: they have a spicy note, and a touch of exoticism, and traditional Russian cuisine.

The recipe will not cause difficulties even for a novice cook, although it cannot be called fast. But such a dish is especially good for the autumn and winter seasons and can take the place of goulash next to the side dish. For it you will need:

Cut the pork into pieces and fry in oil with salt and a mixture of three peppers. 5 minutes before removing from heat, add garlic, passed through a garlic press. Pour the beans along with the tomato into a separate pan and heat until the sauce starts to boil. By this time, peel the seeds from the pepper and cut it into strips, divide the onion into half rings and pour the vegetables to the beans. Stew for 3-5 minutes and mix with meat, then cover the salad with a lid, turn off the heat and leave warm.

Coarsely chop the dill before serving and sprinkle over the salad.

This salad has an unusual taste due to seasonings such as sesame and coriander and will especially appeal to lovers of spicy cuisine. It will perfectly enliven the table and is suitable for both a festive feast and a hearty lunch. To prepare it, you need to buy:

Separately, it is worth mentioning the mixture of seasonings that give this dish an individual taste. It is better to prepare them in advance in a separate plate, so that later you can simply add them to the pan. Grind a large clove of garlic, add a pinch of salt and nutmeg, 10 g of red and black pepper, the same amount of sugar and coriander. Mix well.

Now you can proceed to the salad itself. Thinly slice the pork into long strips and fry it in oil until all the water has evaporated, then drizzle with soy sauce and stir. Grate the carrots on a fine-mesh grater to make long strips, and cut the onion into narrow half rings. Throw the vegetables to the pork, salt and fry for another 5-6 minutes.

Just as thinly as the meat, cut the pepper and add it to the pan with the rest of the ingredients. After keeping the food on fire for 3-4 minutes, add a mixture of seasonings to them, mix and wait for the same amount. Now the salad can be laid out in a tall salad bowl and sprinkled with sesame seeds.

Hearty Recipes

Each hostess has a large feast when a large number of guests need to be fed, and if there are many men among them, then the question becomes even more acute. This is where pork salads with the addition of another type of meat come to the rescue.

This dish needs no introduction. Pork gives it an interesting, brighter taste than with chicken, but less exotic than it has with fish. The rest of the ingredients have a classic look:

• 150 g of chicken meat;
• 100 g pork;
• 200 g of white crackers;
• 5-6 cherry tomatoes;
• half a lemon;
• 120 g of hard cheese;
• 3 chicken eggs;
• 200 g sour cream;
• garlic clove.

First, mix sour cream with lemon juice, minced garlic, black and red pepper and salt. Put the eggs to boil, during this time, fry the pork cut into pieces in oil with the addition of salt. Finely grate the cheese, cut the tomatoes into 4 parts. Divide the eggs into chunks.

Mix all ingredients with breadcrumbs in a separate cup, add 2/3 of the sauce. Cover the salad bowl with lettuce leaves, lay out the finished dish, whimsically cover with the rest of the sauce and sprinkle with finely chopped herbs.

On the festive table, this dish will look very unusual and will delight lovers of exotic cuisine. Spicy notes of two types of meat along with juicy pieces of pineapple will appeal to any gourmet. For an appetizer you will need:

Cut the meat into 3-4 cm pieces and place in the teriyaki sauce marinade with chopped garlic. Leave on for 30-40 minutes. During this time, dice the pineapple, quarter the tomatoes and coarsely chop the onion. To discourage bitterness, place it in vinegar, and then rinse with boiling water. Grate the carrots with thin long shavings.

Fry pork and beef in oil, adding sugar, salt and black pepper. To enhance the taste, toss a pinch of cumin. Put the meat on a plate, and in the remaining juice and oil, fry the carrots and onions until golden brown. Cover the bottom of the salad bowl with lettuce leaves and place all the ingredients on them. Sprinkle the dish with sesame seeds and you can serve.

Attention, only TODAY!

We were lucky to be among those invited to a real village wedding! Enjoyed a lot! It felt like we were back in the dashing nineties! Firstly, this event was celebrated not in a cafe, as is now customary, but at home, in a hut specially built for this purpose, which was a huge tent with tables and benches inside. Secondly, almost all local residents were invited to visit. Restless cooks, racing with each other, rushed from the kitchen to the tent, bringing more and more new dishes, which already stood on the tables in two tiers. What was there just was not even counted! And how delicious! “This is our signature salad, it is prepared for all events, in every home,” a woman sitting next to me whispered in my ear. "You should definitely try it," she added, which we, in fact, did. Honestly, the salad is so tasty that it is very difficult to stop eating it, moreover, all the necessary products for its preparation are almost always at hand, in every home. Interested? If so, come on in and enjoy!