I am pleased to present you the classic recipe for Polyanka salad. Honestly, I never thought about what it really is and how it differs from the one that many housewives prepare. As it turned out, in the classic version there are no carrots and cucumbers, and the meat layer is made from ham or boiled pork or beef. I decided to make a version with pork, since I had already shown it with ham earlier. Like other options, the classic Polyanka salad will decorate any holiday feast!

Prepare the necessary products according to the list of ingredients.

Place the pork in a saucepan and add water, add salt, peppercorns and bay leaf. When it boils, skim off the foam, reduce the heat and cook the meat until cooked.

In a separate saucepan, boil potatoes in their jackets. Also boil the eggs.

Place the champignons in the pan, caps down. Chop the parsley.

Place parsley in a layer on the champignons. Grate the eggs, place on the parsley and apply mayonnaise in spots.

Then use a spoon to carefully smooth out the mayonnaise.

Place the meat on the potatoes, spread with mayonnaise.

Grate the last layer of hard cheese.

Cover the form with a salad serving dish and turn it over.

Remove the form.

Decorate the plate with herbs and serve the classic “Polyanka” salad to the table.

Bon appetit!

The “Mushroom Glade” salad looks so impressive on the holiday table that it can be swept away in a matter of minutes. Beautiful, original design, excellent taste of the dish will ensure enthusiastic responses from guests and will delight loved ones. For the housewife, preparing food will not cause much trouble and will not hit the budget, since all products are available and inexpensive. Polyanka is known for its unusual cooking technology, in which whole mushrooms become the “highlight” of the dish.

Thanks to this, the salad resembles a forest clearing in which mushrooms have grown. The snack is laid out in layers, then turned over, making the bottom layer the top. The result is a beautifully decorated treat at the top.

In addition to the traditional mushrooms, chicken, eggs and cheese for salad, the composition of the dish can be varied. In my selection of recipes there are options with smoked chicken, ham, Korean carrots, cucumbers - fresh and pickled. Each is interesting in its own way, you just have to choose and learn the intricacies of cooking.

Salad “Mushroom Glade” with champignons

A classic recipe for the famous upside-down salad with a full set of ingredients traditionally included in the composition - chicken, mushrooms, cheese.

Take:

• Marinated champignons – 400-450 gr.
• Chicken meat – 300-350 gr.
• Eggs – 3 pcs.
• Potatoes – 2 tubers.
• Carrots – 1-2 pcs.
• Mayonnaise – 250 gr.
• Cheese – 100-150 gr.
• Cucumbers (pickled, fresh, salted) – 2-3 pcs.
• A bunch of parsley.
• Green onions - a few feathers.
• Ground pepper - a pinch.
• Salt.
• For decoration - lettuce leaves.

Step-by-step recipe with photos:

Boil carrots, eggs, chicken separately. When cooking chicken, add some spices, don’t forget to add salt, then the meat won’t taste bland. Cool.

Drain the brine from the jar of pickled champignons, throwing it in a colander or putting it in a sieve, as in the photo.

To lay out the salad in layers you will need a fairly deep form, with sides at least 5 cm high. Line it with cling film.

Place mushrooms on the bottom in one layer. Since our salad is an upside-down salad, and the bottom of the display will soon become the top of the dish, place the champignons with the cap down.

Chop the green onions. Finely chop the parsley sprigs. Place the next layer on top of the mushrooms.

Place grated potatoes on top.

Press down with a spoon or spatula, slightly compacting the layer. Season with salt, pepper, and grease with mayonnaise sauce.

Grate the eggs with crumbs, sprinkle on the mayonnaise, spreading over the surface of the mold.

Season with salt and pepper again and make a layer of mayonnaise.

Rub the carrots, place them in the next layer, and press them down a little again. Cover with a layer of sauce.

At this stage, if desired, you can add cucumbers cut into small cubes, salted or pickled. Spread them out in an even layer. By the way, if you replace cucumbers with fresh ones, you will get a completely different taste, more spring-like. If you included Polyanka salad in the menu for March 8, then this is the best option.

Slice the chicken and place in the next layer. Salt again, sprinkle with pepper, brush with sauce.

The final layer of the clearing is cheese shavings. Spread it generously with mayonnaise, more than the other layers.

Cover the mold with cling film and place it on the refrigerator shelf to soak. It’s better at night, but if time is a problem, then 2-4 hours will be enough.

Remove the film and place lettuce leaves instead, as in the photo. Keep in mind that this layer will lie at the bottom of the clearing. Therefore, arrange it so that the beautiful edges of the salad extend beyond the shape.

Cover with a plate and invert onto a wide platter. The champignons will be on top. Free the salad from the container in which it was formed and remove the film.

Upside-down mushroom clearing with honey mushrooms

Pickled honey mushrooms have a slightly different taste than champignons. And although the other ingredients are practically unchanged, the result will be a completely different salad. There are countless options for dishes with honey mushrooms; I suggest the simplest and fastest one.

Take:

• Honey mushrooms, pickled - a jar.
• Bulb.
• Potatoes - a couple of tubers.
• Chicken breast – 500 gr.
• Hard cheese – 400 gr.
• Any greens, mayonnaise sauce.

Preparation:

1. Boil potato tubers and chicken breast fillets. Cool.
2. Grate the cheese and potatoes coarsely. Chop the onion into cubes. Drain the marinade from the jar of honey mushrooms.
3. The laying out technology is the same as for all “glades”. Only the salad will not be upside down; it is done in regular layers.
4. Start layering with potatoes, then cheese, herbs, breast, onions. Make the top from mushrooms. Add salt to each layer and coat with mayonnaise sauce.

Mushroom clearing salad with Korean carrots

Pay tribute to Korean cuisine by preparing a chic salad with oriental notes. You can make carrots yourself, or take ready-made ones.

Prepare:

• Canned champignons – 300 gr.
• Korean carrots – 150 gr.
• Boiled chicken breast – 200 gr.
• Boiled potatoes – 1-2 pcs.
• Boiled eggs – 3 pcs.
• Fresh cucumber - a couple of pieces.
• Mayonnaise, sprigs of parsley, dill.

Recipe:

1. Boil eggs, chicken, potatoes. Cut the chilled chicken fillet into cubes and fry in oil.
2. As in the classic preparation, the “clearing” with carrots is laid out in layers, infused, then turned over. Therefore, start layering with champignons, as in the first recipe.
3. Place film on the bottom of a deep dish and place the champignons with their caps down.
4. Sprinkle with chopped herbs. Next comes the Korean carrot.
5. Place the cucumbers cut into strips on top.
6. Next, you need to coat the salad with mayonnaise and make a chicken layer. Grease again and add grated potatoes.
7. Scatter the grated eggs on top and compact the contents a little.
8. Leave to soak for approximately 2 hours.
9. Then turn it out onto a wide plate and decorate it as you wish.

Classic recipe for Mushroom Glade salad

The history of the dish began with this recipe during Soviet times of shortages. Therefore, the salad contains the classic, simplest set of products of those times.

You will need:

• Canned champignons - jar.
• Green peas - a jar.
• Eggs – 3 pcs.
• Dutch cheese – 100 gr.
• Mayonnaise, greens.

How to cook:

1. Boil the eggs, cool, and grate finely into crumbs.
2. Crumble the cheese in the same way (you can use large shavings).
3. Drain the brine from the jar of mushrooms. Leave a few mushrooms whole, chop the rest finely.
4. The order of layers is as follows: cheese, then eggs, then mushrooms, peas.
5. Scatter greens and whole mushrooms on top.

To the collection of salad recipes:

Polyanka salad with mushrooms, ham and cucumbers

Thanks to the ease and speed of preparation, the recipe is both everyday and festive. From the “guest on the doorstep” series, or a quick dinner.

Required:

• Salted or pickled mushrooms - a jar.
• Ham – 200 gr.
• Boiled potatoes – 3 pcs.
• Peas - a jar.
• Fresh cucumbers – 3 pcs.
• Carrot.
• Mayonnaise, greens.

How to cook:

1. Lay out the mushrooms (honey mushrooms, champignons) whole - this is the first layer.
2. Grate fresh or pickled cucumber and sprinkle on top.
3. Cut the ham into thin strips, spread it in the next layer, and coat it again with mayonnaise sauce.
4. Grate the raw carrots on a coarse grater, place in a salad bowl, and brush with sauce.
5. Place peas on top. As you proceed, press down the layers a little with a spoon.
6. Place in the refrigerator for a couple of hours. Over time, the salad will become saturated. Cover the top with a plate and invert onto another flat plate.
7. Decorate with sprigs of greenery.

How to prepare Mushroom Glade salad with smoked chicken

A complete holiday dish with the spicy taste of smoked chicken. Walnuts and prunes add sophistication.

You will need:

• Pickled honey mushrooms - jar (200 gr.).
• Smoked chicken fillet – 200 gr.
• Eggs – 3 pcs.
• Prunes – 100 gr.
• Nut kernels – 100 gr.
• Bulb.
• Cheese – 200 gr.
• Mayonnaise, butter, herbs, a couple of cloves of garlic.

Preparation:

1. Steam the prunes with boiling water, after 15-20 minutes, remove, dry, and cut into strips.
2. Boil the eggs, cool. Grate the whites and yolks into separate bowls.
3. Chop the chicken meat into small cubes.
4. Finely chop the nuts.
5. Finely chop the onion and fry in a frying pan in oil.
6. Remove the marinade from the jars with mushrooms, finely chop half of the quantity, and fry with the onions. After frying, cool. For now, put the second half of the mushrooms in a separate bowl.
7. Grate the cheese on a coarse grater.
8. Crush the garlic cloves with a press, add to the mayonnaise, mix the sauce thoroughly.
9. The salad is laid out in layers, each of which is smeared with mayonnaise-garlic sauce. The order of posting is arbitrary. It looks something like this: chicken, nuts, a layer of fried onions with mushrooms, prunes, yolks, cheese, the second half of the whole mushrooms. Decorate the top with squirrels and herbs.

Recipe for Polyanka with cucumbers

Take:

• Pickled cucumbers – 3 pcs. (or fresh, then the dish will take on a completely different taste).
• Potatoes – 3 pcs.
• Chicken breast – 1 pc.
• Carrot.
• Eggs – a couple of pieces.
• Cheese – 150 gr.
• Pickled mushrooms - jar.

Preparation:

1. Boil potatoes, chicken and eggs. If you have time, cut the chicken into cubes and fry a little.
2. Grate the vegetables on a coarse grater, and similarly crumble the eggs and cheese.
3. Chop the pickled cucumbers into small cubes.
4. The mushrooms are placed whole, so place them caps down on the bottom of a mold lined with cling film.
5. Next, proceed as in previous recipes, lay out layers, coating them with mayonnaise.

Video with a step-by-step story about preparing the upside-down salad “Forest Mushroom Glade”. I’m sure your dish will make a splash on the holiday table! Enjoy your holiday feasts and happy guests!

Hello! My friends, I invite you to a mushroom meadow! And don't be surprised, please. IN
pre-New Year's time we will not collect mushrooms. The subject of our search is mushroom glade salad. Or rather, his worthy recipe with photos. After all, there are many cooking options, and you really want to choose the best one for yourself.

So arm yourself with a basket – a piggy bank – and put your favorite snacks in it. You can make mushroom glade salad with either ham or chicken. Or maybe you’ll like mushroom glade salad with Korean carrots? No problem. It can be with honey mushrooms, or it can be with champignons! As they say, the best 4 step-by-step recipes with photos come to visit you!

I hope you won’t deny that there is no better snack than pickled mushroom? Exactly. I can assure you that the other ingredients of the salad go with a bang under the steamy pile. And he's handsome, to boot. That is why hospitable hostesses like to set the table with a “mushroom meadow”.

Naturally, I am no exception. I try to cook it whenever possible. I choose a recipe based on what’s in the refrigerator. If there is chicken fillet, then there will be a glade according to the classic recipe.

Before the cooking process I wanted to note important points

• The appetizer belongs to the salad-changers. This means we will place the ingredients upside down and then turn the dish over. So you need to prepare a convenient deep bowl or salad bowl, as well as a flat dish or plate.
• You also need to stock up on cling film. It will help you easily and accurately turn the finished product over. And then our salad will appear in all its layered glory.

So, let's prepare products for the classics of the genre

• Pickled mushrooms – 500 gr. (take champignons, you won’t go wrong)
• Boiled chicken fillet – 300 gr.
• Hard cheese – 100 gr.
• Hard-boiled eggs – 3 pcs.
• Boiled large potatoes in their jackets (if the root vegetables are small, then take a couple)
• Pickled cucumbers – 3 pcs.
• Boiled carrots – 2-3 pcs.
• Mayonnaise – 200 gr.
• Parsley and dill to taste.

I wanted to briefly talk about cucumbers. I prefer to use pickled ones rather than salted ones. The first ones will look more tender in the salad; they will only complement the flavor range. Whereas salty ones can overshadow the other ingredients.

Preparing the dish

Miracles, and that’s all! The mushrooms look great against the green background, all the layers are visible and look great. I'm drooling! Well, what about the first one?

By the way, the mushroom glade salad with champignons and chicken will be especially tasty if the meat is not boiled, but marinated and baked. The simplest marinade: a tablespoon of soy sauce and vegetable oil, with the addition of ground black pepper.

How to prepare mushroom glade salad with ham. Step-by-step recipe with photos

An excellent alternative to meat is ham. It makes the appetizer even more tender and delicious. After all, a high-quality meat product will also have a smoked flavor. So I recommend trying the mushroom clearing with ham.

For two servings you need to prepare

• Marinated champignons gr. 200
• One boiled potato
• Hard cheese 50 gr.
• Boiled eggs 2 pcs. (hard-boiled)
• A small bunch of green onions
• Ham 100 gr.
• Boiled medium carrots
• Mayonnaise gr. 100.

Step-by-step preparation of upside-down salad

The masterpiece is ready to amaze not only with its design, but also with its excellent taste! Bon appetit and intimate conversations in the mushroom meadow!

Mushroom glade salad recipe with Korean carrots

Amazing salad, I want to tell you. The taste is extraordinary. You can verify this by looking at the grocery set. So let's move on to the cooking process without further ado.

List of ingredients

• Jar of pickled champignons
• Three bunches of greens (parsley, lettuce, dill)
• Two hundred fifty gr. Korean carrots
• Two hundred gr. hard cheese
• Three medium potatoes (boiled in their jackets)
• Three hundred gr. ham
• Two hundred gr. mayonnaise
• Three eggs (hard-boiled).

How to cook delicious food

So how is it? Are there not enough words? There will be more when you try the mushroom glade salad with Korean carrots!

All that remains is to give a little advice: to make it easier to turn the salad over, you need to walk along the edge of a deep plate with a knife.

Mushroom glade salad with honey mushrooms. Step-by-step recipe with photos!

Now we will dream up a little and deviate from the general rules. The basis of the appetizer will be miniature honey mushrooms, and we will serve it differently. So, for your attention - mushroom glade salad with honey mushrooms in portioned salad bowls.

List of necessary products for 3 servings

• Honey mushrooms pickled 80 gr.
• Boiled potatoes 100 gr.
• Boiled chicken fillet 100 gr.
• Pickled cucumber 1 pc.
• Hard-boiled egg 1 pc.
• Mayonnaise 80 gr.
• 5 gr. parsley and green onions.

How to prepare portioned mushroom glade salad

1. Finely chop all products (except mushrooms). You can even divide them into three parts visually.
2. Place cucumbers at the bottom of the serving socket.

   

3. Place eggs on top and add a little mayonnaise. Level the layers, tamping lightly.

   

4. Next, lay out the meat layer, grease it with mayonnaise.

   

5. Complete the assembly with honey mushrooms.

   

This is how we got the mushroom beauty – solemn and elegant. I can’t describe how delicious it is! Admire and enjoy!

I hope that you enjoyed your walk through the mushroom meadow and that your basket or piggy bank did not remain empty. If you send me photos of your culinary masterpieces, I will be very grateful. Or maybe you can share your recipes? Thanks in advance and see you again!

The Mushroom Glade salad will never go unnoticed. Bright presentation and unusual taste are why many housewives liked it. It always looks festive and unusual and is one of the main table decorations. The salad has many varieties, which may include various components: boiled and smoked meat, ham, seafood, various vegetables and much more, but the main ones, of course, are mushrooms.

Preparing your favorite salad is very simple: boil well-known ingredients and chop them. How to post it? After all, there are several ways to do this. This is a simple way to mix all the ingredients together, and a classic puff serving, and serving in a portioned version. Of course, the championship in originality is occupied by “Mushroom Glade” in the form of a “shifter”. Like this? - Yes, it’s very simple! All ingredients are laid out from bottom to top, and then the salad bowl with the finished dish is turned over.

And in order for the salad to keep its shape better, immediately after cooking it is placed briefly under a small press.

In order for the mushroom clearing salad to be juicy and all the components to be “related,” you need to let it soak in the refrigerator for at least 1–2 hours. But if the salad sits there longer, it will only benefit it. Mayonnaise will saturate all layers and combine the flavor range.

If you haven't made this salad yet, be sure to try it. You will be pleasantly surprised by its ease of preparation, economy and satiety. Your family and friends will certainly appreciate your efforts. And “Mushroom Glade” will take pride of place among your favorite dishes.

How to prepare mushroom glade salad - 16 varieties

“Mushroom Glade” with boiled chicken has a neutral taste that your loved ones will definitely like.

Ingredients:

• Chicken breast 1 piece
• Potatoes 2pcs
• Carrots 3pcs
• Eggs 3pcs
• Canned champignons 300÷350g
• Young onions 1 bunch
• Mayonnaise 200g

Preparation:

Boil carrots, eggs, chicken breast and potatoes until tender. After cooling completely, peel and grate. Chop the breast and young onion. For the salad, take a deep bowl, which we cover inside with cling film. Let's start laying out our salad. We take the champignons, drain the marinade from them and place them on the bottom of the salad bowl, legs up. Sprinkle mushrooms with onions. Place a second layer of potatoes. Lubricate it and all subsequent layers with mayonnaise. The third layer is boiled carrots, then eggs. Final layer of chicken breast. Having formed the salad, put it in the refrigerator for 2-3 hours. After the salad has soaked, take it out and cover it with the dish in which we will serve it, turn it upside down and carefully remove the bowl and cling film. Now you can serve.

This salad will become indispensable at any holiday. This interpretation of the salad will appeal to both adults and children.

Ingredients:

• Pickled mushrooms 1 jar
• Potatoes 4pcs
• Carrots 2 pcs
• Onions 1÷2pcs
• Eggs 3pcs
• Mayonnaise 300g
• Parsley and dill
• Salt pepper

Preparation:

The recipe is quite simple and unpretentious. For the salad, you need to boil potatoes, carrots, eggs, peel and grate. Peel the onions, cut into half rings and scald with boiling water. Chop the parsley and dill. We form the salad in layers, greasing it with mayonnaise. The first layer is potatoes, so that they are not bland, they must be salted and peppered. Place onions in the second layer. Then carrots and eggs. Sprinkle the salad on top with herbs and lay out the mushrooms. Let the salad soak for at least an hour.

Ingredients:

• Canned champignons 1 jar
• Beef meat 300g
• Potatoes 3pcs
• Hard cheese 100g
• Eggs 3pcs
• Mayonnaise 300g
• Dill

Preparation:

First of all, the beef should be rinsed well under running water and boiled in salted water for about an hour. Check readiness with a toothpick. After cooking, finely chop or disassemble into fibers. Boil potatoes and eggs, cool, peel and cut into small cubes. Grate the cheese on a fine grater. Line the salad bowl with cling film. Lay out all the ingredients in layers. Place champignons on the bottom, caps down, sprinkle them with chopped dill. Place a second layer of potatoes and grease them with mayonnaise. The third layer is beef, which we also grease with mayonnaise. The fourth layer is boiled eggs with mayonnaise. And finally, add the cheese. Cover the top with film and let soak in the refrigerator for about an hour. Then remove the top film, cover with a plate and turn over. Remove any remaining cling film and you're done.

A familiar salad, but with an unusual dressing will definitely attract attention. Once you try it, you will definitely want more.

Ingredients:

• Canned honey mushrooms 350g
• Chicken fillet 300g
• Potatoes 3pcs
• Hard cheese 150g
• Eggs 5pcs
• Carrots 2pcs
• Red onion 1pc
• Parsley, dill, lettuce
• Sunflower oil 50ml
• Soy sauce
• Salt pepper
• Sour cream 200g
• Mustard 4 tbsp.
• Lemon juice 2 tsp.
• Dried basil

Preparation:

Take chicken fillet, wash and dry.

Be sure to make punctures with a toothpick along the entire length of the breast. This is necessary for better penetration of the marinade deep into the meat.

And put it in the marinade for 25-30 minutes. We prepare the marinade from a mixture of soy sauce, sunflower oil, salt and pepper. After marinating, wrap the fillet in foil and bake for 15 minutes at 180°C. At the end of baking, remove the fillet, unwind the foil and leave to cool. Boil and peel potatoes, carrots and eggs. Peel the onion, cut into half rings and scald with boiling water.

To prepare the dressing, take 2 boiled yolks and mash them with a fork, add sour cream, mustard, salt, lemon juice and dried basil. Mix all ingredients well.

To form the salad, take a springform pan. Place mushrooms on the bottom, caps down. Sprinkle chopped dill and parsley on top. Drizzle with dressing. Then spread the finely grated carrots. Grease with dressing again and sprinkle with grated cheese. Next, finely bake the fillet and place it on top of the cheese. Place the onion on top of the fillet. Drizzle generously with dressing and sprinkle with chopped eggs. Draw a mesh of dressing and cover with a layer of grated potatoes. Cover with cling film and place in the refrigerator to soak for 2 hours. Then remove from the refrigerator, remove the film, put lettuce leaves on top, cover with a dish and turn over and remove the mold. Now you can enjoy the amazing taste.

The salad has fairly simple and familiar ingredients. To diversify their taste, you can use smoked meats. The ideal option would be smoked turkey.

Ingredients:

• Marinated mushrooms 350g
• Potatoes 6pcs
• Eggs 6pcs
• Smoked turkey 550g
• Pickled cucumbers 7pcs
• Mayonnaise 250-300ml
• Dill 1 bunch
• Salt pepper

Preparation:

Boil eggs hard.

It is better to choose potatoes for salad from white varieties as they contain less starch and will not break when cooked.

It should be boiled in its uniform for about 20÷25 minutes. Grind the dill, cut the smoked turkey and pickled cucumbers into small cubes, pre-peeled eggs and three potatoes on a coarse grater. Then we take a wide, flat dish, place a springform pan on it and begin to form the salad. Place pickled mushrooms on the bottom with their stems up, then sprinkle generously with chopped dill and pour over a small amount of mayonnaise. Place the potatoes tightly on top of the dill, sprinkle with salt and pepper to taste, and generously grease with mayonnaise.

Place the turkey and make a mesh of mayonnaise on top of it. Sprinkle the layer with eggs. They should also be coated with mayonnaise and sprinkled with pickled cucumbers. Having formed the salad, place the dish on top and turn it over along with the form and the lower dish. It turns out that the mushrooms are now on top. Carefully remove the form and you can enjoy its pleasant salad taste.

If you are tired of carrots and potatoes in salads and want something unusual, then this salad will be a great option. Avocado, spicy Parmesan and mushrooms give a simple salad some sophistication and sophistication.

Ingredients:

• Eggs 4pcs
• Marinated mushrooms 350g
• Parmesan 150g
• Avocado 1pc
• Chicken breast 350g
• Mayonnaise 300g
• Salt pepper

Preparation:

To prepare the salad, take chicken breast and eggs, wash them thoroughly and boil them. Finely chop the finished meat and eggs. Cut the avocado in half, remove the pit, remove the pulp with a spoon and cut into small cubes.

Important: when buying avocados, choose slightly soft fruits; they are easily separated from the pit and cut well.

Grate Parmesan on a coarse grater. Lay out the salad in layers.

1. 1st layer: chicken breast;
2. 2nd layer: avocado;
3. 3rd layer: eggs;
4. 4th layer: parmesan.

Pour mayonnaise generously over all layers. Garnish the salad with pickled mushrooms. Leave in the refrigerator to soak. After two hours, the salad is ready to eat.

This recipe is distinguished by its simple preparation.

Ingredients:

• Carrot 150g
• Potatoes 2pcs
• Chicken breast 1 piece
• Cheese 100g
• Eggs 3pcs
• Dill greens

Preparation:

For the salad, take a deep container, cover it with cling film and begin to form the salad. The champignons are laid out first (caps down). Sprinkle them generously with chopped dill, thus creating a green lawn. Place shredded chicken breast pre-coated with mayonnaise on it. Then diced carrots and eggs, also coated with mayonnaise. Press the diced potatoes tightly onto the egg and pour over the mayonnaise. We make the final layer of grated cheese, which we grate. Place the salad in the refrigerator. Before serving, cover with a plate, turn over and remove the container with cling film.

Such a delicacy as beef tongue will be an excellent highlight of this salad and will give it a refined taste.

Ingredients:

• Beef tongue 1 piece
• Potatoes 4÷5pcs
• Carrots 2÷3pcs
• Eggs 4pcs
• Pickled cucumbers 3pcs
• Marinated champignons 300g
• Mayonnaise 400g

Preparation:

The main task in preparing this type of salad is the correct preparation of such an offal as beef tongue. The first step is to soak it in cold water for at least one hour. After this, we diligently scrape off the mucus, fat and food debris, rinse intensively under running water and cut in half. Then comes the cooking stage. First you need to boil your tongue for 20 minutes. Then drain the water, rinse the tongue and pan well. Fill with clean, cold water and cook for another 3÷3.5 hours. Check readiness with a fork.

During the cooking process, the tongue increases in size, so you need to take this into account and take a larger saucepan.

You also need to boil potatoes, carrots and eggs. After preparing all the listed ingredients, cut them into small cubes. We form the salad from top to bottom. To do this, take a salad bowl lined with cling film and place the champignons with the legs facing up, put the carrots on them, and grease them with mayonnaise. Then a turn of chopped beef tongue. Next, lay out the pickled cucumbers and pour mayonnaise over them. We put potatoes on them. The salad is formed. All that remains is to let it soak in the refrigerator for about two hours and place it in a serving dish. To do this, simply cover the salad bowl with it and turn it over.

For lovers of spicy and hot, this version of the salad will be just a godsend, and tender chicken breast and cucumber will give it lightness.

Ingredients:

• Marinated champignons 300÷350g
• Korean carrots 150g
• Fresh cucumber 1÷2pcs
• Potatoes 1 piece
• Chicken breast 1 piece
• Eggs 3pcs
• Parsley and dill

Preparation:

Prepare raw ingredients: hard boil eggs, boil potatoes in their jackets, marinate chicken breast in Provençal herbs and fry. Peel the finished products, grate the potatoes and eggs, cut the fried chicken breast into cubes, and cut the cucumber into thin strips. Prepare a container for forming the salad: take a salad bowl and cover it with cling film. Place the champignons on the bottom with the legs facing up, sprinkle with pre-chopped parsley and dill. Place carrots in the next layer, then fresh cucumber, draw a mesh of mayonnaise. Place the chopped chicken breast on the cucumber and coat it liberally with mayonnaise. Top the cucumber with potatoes, coat with mayonnaise and sprinkle with egg. Cover the salad with cling film and place in the refrigerator to soak for at least 1 hour. After taking it out and turning it over, place it on a wide dish.

In this version of the salad, dried apricots became an excellent substitute for potatoes and carrots.

Ingredients:

• Marinated mushrooms
• Chicken meat 300÷400g
• Eggs 3pcs
• Dried apricots 150g
• Onion 1 large
• Cheese "Russian"
• Mayonnaise 300g
• Greenery

Preparation:

To prepare the salad, you need to boil chicken and eggs. Pre-rinse and steam the dried apricots. Peel the onions, cut into half rings and lightly fry in vegetable oil. “Russian” cheese needs to be grated on a fine grater. Drain the water from the mushrooms.

We form the salad in the classic way - in layers, smearing them with mayonnaise. Place the ingredients in the following order: meat, dried apricots, eggs, onions and cheese. Sprinkle finely chopped herbs on top of the salad and stick mushrooms into it. Serve chilled.

This salad option will be an excellent replacement for the usual canned fish salads.

Ingredients:

• Canned champignons 200 g
• Potatoes 4 pcs
• Hard cheese50g
• Cod liver 200 g
• Carrots 2 pcs
• Canned cucumbers 2 pcs
• Parsley, green onions
• Mayonnaise

Preparation:

We form the salad in a culinary ring. Lay out all the ingredients in layers and coat with mayonnaise. The order of layers is as follows:

1. Champignons laid out with caps down;
2. Chopped parsley and green onions;
3. Cod liver, previously mashed with a fork;
4. Diced cucumbers;
5. Grated cheese;
6. Boiled potatoes, grated on a coarse grater;

Leave the finished salad in the refrigerator for 1-2 hours. To get the final look of the salad, you need to cover it with a serving dish, turn it over and carefully remove the ring.

This recipe is different in that it is formed in the usual way for us, like any other multi-layer salad. The taste of ham gives it an extraordinary piquancy. It sets off the taste of the other ingredients without overpowering them.

Ingredients:

• Ham 300g
• Canned champignons 350g
• Potatoes 5pcs
• Eggs 3pcs
• Mayonnaise 200g
• Green onions

Preparation:

Pre-boil the eggs and potatoes in their jackets.

To prevent the potatoes from being watery and disturbing the structure of the salad, after cooking, place them on a paper towel until they cool completely.

Finely chop the eggs, ham, potatoes and onions into cubes. Take crushed eggs, mix them with mayonnaise and place them on the bottom of the salad bowl. Place boiled potatoes on top, add salt and grease well with mayonnaise. Place the ham on top of the potatoes and pour mayonnaise over it. Then sprinkle the formed salad with young onions, thus making the “grass” of our clearing and plant canned champignons on it. Salad ready! Bon appetit!

For seafood lovers, this salad will be a godsend. The combination of squid with other ingredients gives an amazing ensemble of flavors.

Ingredients:

• Canned mushrooms
• Squid 500g
• Potatoes 3pcs
• Eggs 3pcs
• Hard cheese 100g
• Garlic 2 cloves
• Apples 1 piece
• Mayonnaise 250g
• Greens, lettuce leaves

Preparation:

This type of salad requires squid. This is a very delicate product and therefore they need careful preparation. They are mostly sold fresh frozen in stores, so you need to defrost them before cooking. To do this, take warm water (37÷40°C) and lower them until completely thawed. After this, you need to lightly pour boiling water over it and remove the dark skin. Squids are ready for cooking.

To keep them soft, they should be boiled in lightly salted water for no more than 3 minutes.

Cut the boiled and cooled squid into thin strips.

Boil potatoes and eggs separately. Cool and clean. Next comes the stage of grinding the products. Three eggs, potatoes, cheese and apples on a coarse grater. Prepare the dressing: take 2 cloves of garlic and mix with mayonnaise. We will lubricate all layers with this dressing.

To decorate the salad, take a wide dish on the bottom and place lettuce leaves on it. Then alternately lay out potatoes, apples, cheese, squid and eggs. Sprinkle with chopped herbs on top and decorate with pickled mushrooms. The salad is ready to serve.

A very original salad. The absence of potatoes gives the salad lightness, and the prunes give a pleasant aftertaste.

Ingredients:

• Canned honey mushrooms 1 jar
• Prunes 5 pcs
• Onions 2 pcs
• Smoked chicken 300g
• Cucumber 1pc
• Mayonnaise
• Sunflower oil 20g

Preparation:

Prepare the ingredients. Peel the onion, cut it into cubes and sauté it in vegetable oil. Cut the prunes and cucumber into thin strips, and the chicken into small cubes. We lay out the salad in layers, greasing them with mayonnaise. The order is as follows: chicken‒onion‒prunes‒honey mushrooms‒cheese‒cucumber‒honey mushrooms. Before serving, let the salad soak in the refrigerator for about an hour.

Unlike the already familiar versions of “Mushroom Glade,” this type differs in that the ingredients are mixed, thus serving your favorite salad in portions is possible.

Ingredients:

• Raw champignons 300g
• Processed cheese 200g
• Hard cheese 100g
• Eggs 4pcs
• Chicken meat 300g
• Canned corn 1 can
• Mayonnaise to taste
• Sunflower oil
• Dill

Preparation:

The first step is to prepare the chicken meat. To do this, wash it under running water and cook it with the addition of bay leaf, allspice and salt. The eggs should also be boiled and peeled. Wash the champignons, peel the caps and cut into slices. Fry them in vegetable oil until golden brown. Cut all products into small cubes, mix, add corn and mayonnaise. Form the salad using a cooking ring, sprinkle generously with dill and fried mushrooms on top.

Ingredients:

• Potatoes 3÷4pcs
• Carrots 2÷3pcs
• Onions 3pcs
• Canned mushrooms 300g
• Chicken 350g
• Eggs 3pcs
• Fresh cucumber 1÷2pcs
• Mayonnaise
• Vinegar 1 tbsp
• Sugar 1 tbsp
• Salt pepper

Preparation:

Wash potatoes, eggs and carrots and boil separately. After the food has cooled, peel and cut into small cubes. Peel the onions, cut into half rings and mix with vinegar, salt and sugar. Let stand for 30 minutes.

We form the salad using the “turnover” method. To do this, line a deep salad bowl with cling film. Place mushrooms on the bottom and coat them with mayonnaise. Then add half the potatoes and also coat with mayonnaise. Place carrots on top of potatoes, then chicken. Place pickled onions on the chicken coated with mayonnaise. The next layer is diced cucumbers. The final layer is from the second half of the potato. Coat it well with mayonnaise and put it in the refrigerator. Before serving, cover the salad bowl with the dish in which you plan to serve the salad and turn the salad bowl upside down onto the dish.

This mushroom salad is one of those that can always surprise guests. And not only with its external presentation, but also with a variety of tastes. I often prepare it, but I try to change the ingredients. So far, all my options have been successful, I will gladly share some with you.

1 - “Mushroom Glade” salad with champignons, chicken and Korean carrots - step-by-step recipe with photos

Ingredients:

• Champignons (marinated)
• Green onion
• Dill
• Chicken breast - 2 pcs.
• Korean carrots – 250 grams
• Hard cheese – 250 grams
• Potatoes - 2 pcs. (large)
• Pickled cucumbers - 2 pcs.
• Mayonnaise

Preparation:

We choose the dishes in which we will place our layers. When choosing, make sure that the bottom and edges of the pan are straight, that is, a cone-shaped “container” will not work. Determine the size of the pan yourself, based on how many ingredients you will take into account.

First, place the pickled mushrooms on the bottom of the pan, caps down.
Now we need to chop the onion and dill. Mix the greens and sprinkle on top of the mushrooms.

Peel the boiled potatoes in their jackets and cut them into medium equal cubes. They will be our next layer.

Using a spoon, compact the layers with a little force. After the potatoes, we will coat all subsequent layers with mayonnaise. Finely chop the cucumbers and place them in a saucepan.

Cut the chicken breast into even cubes and place in the next layer.

Now it's the turn of Korean carrots.

The final layer will be cheese, grated on a fine grater. Place in the refrigerator for 2 hours so that the layers are saturated and “set.”

And now the most important point - carefully turn the pan onto a plate and lift it.

That's all. The Mushroom Glade salad is ready. Bon appetit!

This salad looks great on any holiday table, regardless of the time of year. This is a very tasty and satisfying snack that many will surely like, and besides, it is very beautiful. Perhaps this is one of the few beautiful salads that can be prepared at home.

2 ▬ Recipe for salad with boiled chicken and fresh cucumbers

Ingredients:

• - mushrooms - 1 jar
• - green onions, parsley and dill
• - boiled meat 2 chicken legs
• - Korean carrots - 200 g
• - boiled potatoes - 3 pcs.
• - fresh cucumbers - 3 pcs.
• - mayonnaise

Preparation:

I’m not going to stop thinking about the preparation itself. Probably everyone already knows that this is an upside-down salad. Preparing the layers:

1. Place mushrooms caps down
2. Finely chopped greens on top of mushrooms
3. Then Korean carrots
4. Meat, mayonnaise
5. Fresh cucumbers, mayonnaise,
6. Eggs, mayonnaise
7. Then boiled potatoes, finely chopped.Compact and grease with mayonnaise
8. Then turn the mold over onto a plate when it has soaked overnight.

3 ▬ Ham salad recipe

Ingredients:

• -1 can of pickled small champignons
• -300g ham
• - 3 eggs
• - 2-3 boiled potatoes
• -1 carrot
• - green onions, dill
• - 300 grams of salted hard cheese
• - homemade mayonnaise

Preparation:

Place the salad in a bowl in the following order:
1. pickled mushrooms (cap down);
2. finely chopped green onions, dill, grease with mayonnaise;
3. grated potatoes, coat with mayonnaise;
4. ham cut into strips, coat with mayonnaise;
5. grated, hard-boiled eggs, coat with mayonnaise;
6. grated hard cheese.
7. grated carrots, grease with mayonnaise.

4 ▬ Salad with fried mushrooms and pickled

I love this salad the most. Fried mushrooms. And I always take what I have. If it’s summer, then I fry fresh ones; if it’s winter, then I soak the dry ones, boil them, then fry them. Or I buy champignons. The taste of the salad is naturally different, but still delicious. But I use the same marinated champignons on top.

Ingredients:

• Marinated champignons
• Fresh champignons - 200-300 g.
• Chicken - 1 breast fillet
• Potatoes - 4-5 pcs. small size
• Carrot-1 piece
• Eggs - 4 pieces
• Onions - 1 pc. (small size)
• Greens (parsley and dill) - 8-10 sprigs each
• Green onions - 5-6 feathers
• Salt - to taste
• Pepper - to taste
• Vegetable oil (for frying mushrooms)
• Mayonnaise mixed with 4 -6 cloves of garlic
• Sour cream

Preparation:

Boil chicken, carrots, potatoes and eggs.Finely chop fresh champignons and fry along with onions, 5 minutes before removing from heat, add a little sour cream.

Lettuce layers:

1 marinated champignons

2-greens with onions

3-cut chicken fillet, coat with mayonnaise

4-grated carrots, grease with mayonnaise

5 eggs, grated, coated with mayonnaise