How to prepare Venice salad with smoked sausage. Venice salad - such different recipes

I have been preparing Venice salad with sausage for many years. He is, one might say, “on duty” for me. The big advantage of this salad is that you don’t need to boil anything in advance. If the necessary products are in your refrigerator, then the salad can be prepared once or twice.

Try to use sausage that is not too salty so that the salad is not salty. Also, you should not use very spicy Korean carrots, so that they do not overwhelm the taste of other products. I don’t add salt to this salad, but it’s a matter of taste. The salad can be prepared both for everyday life and for a holiday table.

Prepare the necessary products.

Cut the smoked sausage into strips.

First cut the fresh cucumber into pucks and then into strips.

Place cucumbers and sausage in a salad bowl, add mild Korean carrots.

Grate hard cheese on a fine grater.

Add cheese to the salad bowl and mix all ingredients thoroughly.

Add corn from a jar and mayonnaise.

Thoroughly mix all the ingredients again and serve the “Venice” salad with sausage to the table. If you are preparing for a holiday table, you can decorate the salad as desired.

Bon appetit!

Salads are very popular; their variety is sometimes breathtaking. Dishes based on Korean carrots will appeal to lovers of spicy food. Even true gourmets will appreciate this “Venice” salad with smoked sausage and Korean carrots. The salad recipe is very simple and quick. The dish can take pride of place at a holiday or serve as an appetizer for a regular menu.

Venice salad ingredients:

Smoked sausage - 200 g
Korean carrots - 200 g
Canned corn - 200 g
Fresh cucumber - 1 pc.
Hard cheese - 200 g
Mayonnaise - 200 g

Step-by-step recipe for Venice salad with smoked sausage, Korean carrots and corn:

1. Chop the cucumbers and wash them first. It is best to cut the vegetable into strips. Place the chopped cucumbers in a salad bowl.

3. We also add Korean carrots to the salad bowl. You can prepare it yourself, or buy it ready-made.

4. We also cut the sausage into thin slices. We send it to the salad bowl.

5. Grind the cheese on a grater. Add to the rest of the ingredients.

6. In a salad bowl, combine all the prepared ingredients. We use mayonnaise as a dressing.

Note: It is not advisable to add salt and spices to the dish. The components that make up the salad contain a sufficient amount of seasonings. Therefore, the dish may turn out to be too spicy. The salad can be served either in salad bowls or in portions. In the latter case, you can decorate the salad with fresh herbs when serving.

This salad with smoked sausage, Korean carrots, corn and cheese is quick to prepare; in addition, you will need a minimum set of available products. Every housewife will be able to please the whole family with a spicy treat.

Bon appetit everyone!

• 
  Pies with fish and rice made from yeast dough –…
• Chicken salad with canned pineapple and…

You don't have to be an experienced chef to throw a party. It is enough to be able to prepare a delicious Venice salad and decorate it beautifully. See the recipes below.

This salad has several variations in preparation due to the variety of products included in its composition and the method of its preparation. You can make a simple dish that is suitable for a regular family dinner, but if you need a delicious salad for a special event, then you need to prepare it according to a different recipe.

The second extraordinary composition in the skillful hands of the hostess will amaze even true gourmets. But you will have to add more products to this dish and for this you will have to visit the supermarket and spend a little money.

Festive salad “Venice”: ingredients and step-by-step recipe with pineapple and chicken

Everyone will like the dish with its exquisite, juicy taste. Tender, white chicken meat, canned slightly sweet corn, juicy, aromatic exotic pineapple, hard cheese - all these ingredients will create a unique mix, and you will want to add salad.

Recipe for cooking with corn:

Ingredients:

• Corn - 450 g
• Cheese - 95 g
• Pineapples – 95 g
• Chicken – 95 g
• Mayonnaise

Preparation:

1. Boil the breast in salted boiling water until fully cooked. Then after it has cooled, carefully cut it into cubes.
2. Cut the pineapples, peeled and boiled eggs into cubes too.
3. Open a jar of corn, pour the water out of it, for a better result, use a colander.
4. Mix all ingredients and season with mayonnaise. Add salt and herbs as desired.

IMPORTANT: You can decorate such a culinary masterpiece with the perfect sprigs of dill, parsley, and carrot flowers. Before serving, let the dish soak thoroughly for about twenty-five minutes, and only then serve.

Recipe for Venice salad with beets

Products:

• Chicken breast – 225 g
• Beetroot – 225 g
• Greens (onion, parsley, dill, lettuce) - 55 g
• Mayonnaise sauce with mustard

Preparation:

1. Cut the chicken meat into cubes. Chop the beets into strips.
2. Cut the greens. Place all this in a beautiful salad bowl, mix, season with sauce or mayonnaise.

IMPORTANT: This salad can be served to guests, both in small salad bowls (in portions) and on a common platter.

How to deliciously prepare “Venice” salad with prunes and raisins: recipe

“Venice” - the name alone already has a sense of romance. A dish with this name also turns out to be tender and unique. Moreover, it contains many very useful products. This salad is suitable for holidays and romantic evenings.

Ingredients:

• Chicken – 325 g
• Hard cheese – 225 g
• Champignons – 275 g
• Prunes – 220 g
• Carrots - 175 g (boiled)
• Raisins – 95 g
• Eggs - 175 g
• Onion - 65 g
• Mayonnaise

Preparation:

1. Prepare chicken meat as follows - pour boiling water, salt, add onion, bay leaf, pepper and cook the meat.
2. Then cut it into cubes.
3. Also cut the marinated mushrooms into equal cubes. Place the frying pan and fry the onions and mushrooms. The process must continue until the water evaporates.
4. Also cut the prunes into beautiful cubes, grate the cheese, just do not use too small grater links.
5. This dish should be assembled in layers, so it will look festive in the form of a cake, and the taste will also be wonderful.
6. First layer lay out the meat. Next, prepare a sauce from grated yolks, carrots, and mayonnaise. Gently spread this mixture over the chicken.
7. Second layer spread the sauce from cheese, prunes, mayonnaise.
8. Third layer- seedless raisins.
9. Fourth layer put mushrooms, mayonnaise sauce, protein and sauce again.
10. Decorate the top of the dish with vegetables and herbs.

How to deliciously prepare Venice salad with smoked sausage and Korean carrots: recipe

If you want to cook something tasty and not expensive on the weekend, then the hearty “Venice” salad with sausage, carrots, and cheese is ideal for lunch.

Products:

• Cervelat (sausage) – 225 g
• Carrots – 225 g
• Cheese - 165 g
• Cucumber – 125 g
• Corn - 450 g
• Mayonnaise

Preparation:

1. Cut the cucumber and sausage into neat cubes or strips, grate the cheese, and prepare the sweet corn. Drain the liquid through a colander.

In a beautiful bowl, mix all the ingredients, including the Korean carrots. Add mayonnaise or sauce.

2. Stir the salad again, garnish with herbs, and serve for lunch.

IMPORTANT: If you do not prefer Korean carrots, you do not like hot spices, then replace the product with regular boiled carrots.

How to deliciously prepare “Venice” salad with meat, tomato, cheese: recipe

The “Venice” dish can also be prepared with tomatoes; not only will they add pleasant sour notes to the salad, they can also be a decoration for such an appetizer.

Preparing Venice salad with mushrooms

Products:

• Chicken meat - 325 g
• Tomatoes – 155 g
• Cheese - 275 g
• Mushrooms – 275 g
• Mayonnaise

Process:

1. Cook chicken and mushrooms.
2. Cut the cheese into cubes, and cut the tomatoes into the same pieces.
3. In a festive salad bowl, mix all the ingredients, add sauce and a little salt.
4. Garnish the top of the dish with vegetables.

IMPORTANT: You can add various ingredients to this dish - eggs, corn, pineapples, then the salad will have a completely different taste.

How to deliciously prepare “Venice” salad with chicken, prunes, cheese, potatoes: recipe

Products:

• Olive oil – 75 ml
• Chicken fillet – 425 g
• Cheese - 155 g
• Olives - 125 g
• Tomatoes – 175 g
• Onion – 55 g
• Lettuce – 65 g
• Wine vinegar - 45 ml
• Cucumber – 125 g
• Oregano (dry), salt

Cooking process:

1. After you prepare the ingredients for the dish, start cutting them.
2. Cut the meat into small cubes. Preferably cut the onion into small pieces (half rings). Also cut tomatoes, cucumbers, and cheese.
3. Tear the salad into pieces by hand.
4. Then make the dressing. To do this, mix salt with oil and white wine vinegar, and add a chopped oregano branch.
5. Place all the ingredients of the salad, including olives, in a beautiful salad bowl; now pour in the prepared dressing with wine vinegar and olive oil.
6. And finally, carefully, without damaging the integrity of the ingredients, mix the contents of the salad bowl and offer “Venice” to your guests to try.

How to deliciously prepare Venice salad with carrots and fresh cucumber: recipe

You will enjoy a cold appetizer with fresh cucumber thanks to the fresh aroma that is unique to this vegetable.

• Smoked sausage – 175 g
• Carrot – 195 g
• Cucumber – 175 g
• Corn - 450 g
• Rusks - 125 g
• Cheese - 165 g
• Mayonnaise sauce, salt, herbs

Cooking process:

1. Cut the sausage and cucumber into equal strips.
2. Grate the cheese, but not too finely.
3. Separate the corn from the marinade. Place all prepared products in a beautiful dish.
4. Season the salad with mayonnaise sauce and mix the ingredients. Now “Venice” can be served.

IMPORTANT: Salad decoration can be vegetables that are cut into the shape of flowers, shapes and even hearts. Greens can also go well with your dish and add a lovely touch to it.

"Venice" has many recipes. And every housewife can add her own twist to the dish, then it will delight you with new tastes and aromas. Even in restaurants, chefs often experiment with dishes; they can add the most unexpected products - apples, veal, pork, not to mention spices and herbs. For variety, the salad is topped with creamy sauce instead of mayonnaise. Which interpretation to choose is up to you.

Video: How to beautifully decorate the festive “Venice” salad for New Year’s, for birthdays, March 8, February 14, 23, weddings, anniversaries: ideas, photos

The “sausage” version of the “Venice” salad will delight you with its variety of colors. In addition to the brown tone, there is yellow, orange, green, and white. Such a wealth of colors will appeal to everyone who, in addition to taste, appreciates the beauty of food. It’s a pleasure to create such culinary perfection that will be a godsend for the holiday table.

Recipe for Venice salad with sausage

Necessary:

300 grams of smoked sausage or cervelat;
1 large cucumber;
200 Korean carrots;
250 grams of hard cheese;
1 can of canned corn;
mayonnaise.

How to cook:

Cut the cucumber into thin small strips and chop the sausage in the same way.


Grind the cheese on a coarse grater.


Open the can of corn and drain the juice.


Place the products prepared in this way in a salad bowl, add Korean carrots, mayonnaise and mix.


If you don’t like spicy dishes, replace Korean carrots with regular raw carrots, chopping them on a coarse grater.

Venice salad does not require any specific decoration. But since it is dedicated to the city on the water, sacrifice one cucumber to build gondolas, which are the hallmark of the city. Arrange a few Korean carrot sticks in waves to make the gondolas appear to be floating in the water. The latter can be converted into boats with sails. To do this, cut a thin piece of cheese measuring 6x6 cm, pierce it in the middle in two places with a toothpick, and slightly pull two opposite edges towards each other. Insert the end of a toothpick into the middle of the cucumber boat. The prepared dish can be served immediately.

Recipe for Venice salad with chicken

300 g chicken fillet;
250 grams of fresh champignons;
150 g prunes;
150 grams of cheese;
3 eggs;
3 potatoes;
1 fresh cucumber;
mayonnaise.

How to cook:

Boil and cool the chicken fillet, then cut it into cubes. Wash the potatoes and boil them.

Boil the eggs for 5 minutes, cover with cold water.


When they have cooled, peel and chop using the small holes of a grater.

Grate the cheese and cucumbers on a large grater.


Cut the potatoes into small squares.


Pour boiling water over the prunes for 20 minutes, drain the liquid, rinse them, dry them, and chop them finely.

Cut the washed champignons into pieces, fry in vegetable oil, place on a sieve to drain excess fat.


Now you can lay out the salad in layers.

Place the prunes on the dish first, followed by the chicken.


Cover the top of the boiled fillet with a mesh of mayonnaise.


All that remains is to put the cheese and cover the surface of the snack dish with grated cucumber.


For decoration, you can use 2-3 prunes, cut into slices, placing them on the surface of the snack dish.

Bon appetit!

Venice salad is a very popular chicken salad with prunes. There are many variations; I prefer to prepare this salad the classic way, in which the mushrooms are fried without onions. The combination of products is very successful and harmonious. Adding fresh cucumber makes the salad very light and fresh.

Usually this salad is laid out in layers. The number of mayonnaise layers depends on your preferences. If desired, mayonnaise can be mixed in a 1:1 ratio with unsweetened fat yogurt and in this case add a little mustard.

After preparing the salad, it is better to leave it in the refrigerator for 2-3 hours to soak. The salad is very suitable for a holiday table as a cold appetizer; this is exactly how salad is served in my family, so it is always served in portions according to the number of guests.

To prepare the Venice salad with prunes and chicken, we will need the following products: boiled chicken fillet, fresh cucumber, mayonnaise, boiled eggs and potatoes, prunes, cheese and fresh mushrooms.

To portion the salad, I will use a ring. Cut the boiled potatoes into small cubes and place them on the bottom of the mold.

Add mayonnaise and spread it with a spoon over the surface of the potatoes.

It is advisable to use fresh and soft prunes; if you have hard prunes, you should pour hot water over them for 15 minutes to make them a little softer. After this, dry the prunes with a paper towel. Cut the prunes into small cubes.

Place the prunes in the mold. We won't put mayonnaise here.

Cut the chicken fillet into small cubes. It is advisable to boil the fillet in salted water, then you will not need to add salt to it in the salad.

We form the next layer of chicken meat.

We make a layer of mayonnaise.

We peel the chicken eggs and cut them into small cubes, like other vegetables.

Add eggs to the ring.

You can use any mushrooms for this salad. I have pasteurized champignons. Fry the mushrooms in vegetable oil until tender, 10-15 minutes, add salt and pepper to taste.

Place the mushrooms in the next layer.

We make a layer of mayonnaise.

Three hard cheeses on a medium grater.

Place cheese on top of all ingredients. You can add another layer of fresh cucumber. I put the cucumbers at the very end, as a salad decoration.

We serve Venice salad to the table in portions.

Bon appetit!