Salad Mushroom (Forest) Polyanka with honey mushrooms. Forest glade with honey mushrooms salad recipe with photo

Salad with honey mushrooms “Lesnaya Polyanka” is always a welcome guest on the table because of its fresh taste, who didn’t have time to get bored. A bunch of onions and parsley, a jar of pickled honey mushrooms - and the dish turns into a real pride of the hostess. However, you need to keep in mind that mushrooms are a heavy product, and chefs do not recommend adding them to your daily diet. They are best combined with neutral-tasting ingredients - boiled potatoes, chicken breast, cheese and onions.

If you are already accustomed to one brand that produces this product, then you probably know the basic rules that housewives follow when purchasing salad ingredients. In addition to the obvious recommendations regarding undeformed, a whole can and legible label, you need to pay attention to the following points:

Honey mushrooms in a salad recipe " Mushroom glade"should be small, no more than 4 cm. After purchasing, you need to remove them from the marinade, throwing them in a colander. The mushrooms are then rinsed under water to remove excess debris and pepper.

Salad with honey mushrooms looks most impressive if you prepare it according to the recipe - in layers. In the case when the appetizer is not intended for a festive table, then all the ingredients can be mixed in any order. In addition to a jar of pickled mushrooms, you will need:

Cut the beef into thin strips so that the salad looks uniform. Chop the potatoes into cubes, coarsely grate the eggs - try not to “break” the chips, and grate the cheese on a fine grater. Finely chop the cucumbers, drain the excess juice from both them and the Korean carrots.

Now you can start assembling the dish, but keep in mind that this can be difficult if you are inexperienced.

Place the first layer of honey mushrooms in the salad bowl - the upside-down salad will look especially tasty if you don’t skimp on the mushrooms and pack them tightly. Sprinkle thickly with chopped green onions, then place half the potatoes, brush with mayonnaise, add an egg and cheese layer, followed by cucumbers. On these “floors” there is no need to add sauce, since the juice of the vegetables itself compensates for everything, but when laying out the meat and the second half of the potatoes, you need to add dressing.

Place the appetizer in the refrigerator to soak for 3 hours. Before serving, cover the “Forest” salad with a plate and turn it over.

Today I will tell you a few delicious recipes, holiday salad"Mushroom clearing"

It is the mushrooms that give it its refined taste and juiciness. And if you also collected them and marinated them at home, then, of course, the dish will turn out just to lick your fingers.

There are a lot of recipes for making salads with mushrooms. Even the names are the same, but the ingredients are completely different.

Of course, every family has some traditional dishes, but sometimes you want variety, don’t you?

So, let's see how the salad is prepared, first we will cook with honey mushrooms

Mushroom clearing with honey mushrooms

Our products are simple and affordable.

What we need:

Boiled potatoes - 2 pcs.
Boiled eggs - 3 pcs.
Hard cheese - 100 - 150 gr.
Ham - 150 gr.
Pickled cucumbers - 3 pcs.
Boiled carrots - 2 pcs.
Marinated mushrooms in our case honey mushrooms 1 jar (250 gr.)
Greens - we have green young onions, you can have parsley
Mayonnaise or sour cream

Preparation:

The dish is made in layers, spreading mayonnaise on each layer. First, peel the boiled potatoes

The first layer is potatoes, grated coarse grater, mayonnaise on top. After the potatoes, we apply mayonnaise without sparing, because the potatoes are dry and should be well soaked in mayonnaise

The second layer is grated eggs on a coarse grater (here you can skip the mayonnaise). Eggs can, of course, be finely chopped, but using a grater makes it more airy

The third one is from finely grated cheese. When laying it out, we try to keep it a little airy. Lubricate with sauce

Fourth - grind chicken fillet(can be smoked, fried, boiled, to your taste) can be cut, can be split with your hands and spread with mayonnaise

Fifth layer - chop the pickles (squeeze out the juice so that the salad is not wet), do not grease with sauce here

Sixth - clean boiled carrots, grate on a coarse grater. Place in an even layer, brush with sauce

The seventh is green onions, which we sprinkle on carrots

The eighth layer is our honey mushrooms. We spread them beautifully over the entire surface.

Our dish is almost ready, but before we put it on the table, we need to send it to cool place or in the refrigerator to soak and become even tastier

Well, the first salad is ready, I’m sure it will be beautiful decoration Your table, and of course, very tasty. Bon appetit!!!

Salad recipe Mushroom clearing with champignons

In this salad, already main role champignon mushrooms. The preparation is completely different, although the products are almost the same.

The main feature of the salad is that at the end of cooking there will be a climax, the salad will need to be turned from bottom to top. Therefore, before preparing it for festive table, I think you can practice and make it just like that, to treat your loved ones

Ingredients:

Marinated champignons - 300 gr.
Boiled potatoes - 2 pcs.
Bunch of green onions or parsley
Boiled carrots - 1 pc.
Boiled eggs - 2 pcs.
Chicken fillet - 350 gr.
Mayonnaise
Sunflower oil

Cooking:

To prepare the salad, you need to take a deep bowl or plate. Take sunflower oil and grease the edges of our bowl and the bottom. Then we carefully fold our mushrooms beautifully with their caps down.

Now we finely chop the greens (onion, dill or parsley) in our case, these are green onions. Sprinkle our champignons with herbs

After that, peel the potatoes and grate them, place them in an even layer on the onion. Lubricate well with sauce

Boiled carrots are next. We clean it and grate it too. Spread mayonnaise on top

Let's take two boiled eggs, three through a grater, send to the salad. Lubricate with sauce

The last layer is the chicken. Cut the chicken into small pieces and place on our salad.

Now is the most interesting moment, we need to very carefully turn our bowl over onto the salad bowl so that the mushrooms are at the very top of our beautiful dish

The dish is ready. Bon appetit!

Cooking Mushroom Glade with champignons and ham

And now for your attention puff salad“Mushroom clearing” with champignons and ham.

The recipe from old stocks turns out very beautiful, tasty and quite filling, like most Russian salads. It's more like a snack. So let's get started.

For the salad we need:

Ham – 300 gr
Jar canned champignons— 400 gr
Processed cheese (Druzhba type)
Boiled eggs - 4 pcs
Sweet and sour apple – 1 pc.
Onion - 1 piece
Boiled carrots - 1 pc.
Mayonnaise with garlic (2-3 cloves of garlic)

Preparation:

Finely chop the garlic or grate it, add it to the mayonnaise and stir.

We lay out our salad in layers. The first layer of clearing is half of the prepared ham, cut into small cubes.

Third layer canned mushrooms, cut into small cubes, lay them out evenly. We also lubricate garlic sauce

Now we lay out the cheese, passed through a grater. (To processed cheese It was easier to grate using a grater, I advise you to keep it in the freezer for a while). Lubricate with sauce as well

Place the fifth layer of boiled carrots using a grater and also spread with sauce

We repeat the layers in the same order. Ham, onion, apple, champignons, cheese, carrots and each time also grease with garlic sauce. If necessary, we correct the form.

Note to housewives, you can put plastic bags on your hands so that the ingredients do not stick to your hands and the shape turns out as it should. Lubricate with mayonnaise. Sprinkle grated egg on top. Lightly compact and decorate.

Recipe for Mushroom Glade with champignons and chicken

Another dish from the same series is very tasty and satisfying, can be used as an appetizer, it is called “Mushroom Glade” or it is also called changeling.

It can be prepared both for the holiday table and for treating loved ones. It is very easy to make from regular products. It flies away in an instant, guests usually ask for the recipe.

Ingredients:

Boiled chicken 200 gr
Hard cheese 200 gr
Cucumbers (salted or pickled) 250 gr
Whole marinated champignons 250 gr
Mayonnaise, salt, pepper to taste
Dill bunch
Boiled potatoes 3 pcs
Boiled carrots 2 pcs
Boiled eggs 3 pcs

When cooking, we need cling film.

To make the salad, it is better to take a deep bowl. Cover the bowl cling film, lubricate sunflower oil bottom and edges of the dish

Open the jar of mushrooms and drain all the liquid from it. The first layer is champignons, place them caps down.

Next layer there's cheese coming. Grate it on a coarse grater, grease with mayonnaise

Now the cucumbers that need to be opened and the brine drained. We rub them through a grater, spread them in an even layer, smearing them with mayonnaise.

And finally, the last thing is potatoes. Grate, tamp, close with a salad bowl and turn our salad from bottom to top

Carefully remove the bowl and remove the cling film. And now our salad is ready.

Mushroom clearing salad with Korean carrots

As I wrote above, there are a lot of recipes for making this salad. I like this recipe the most because, in my opinion, it is with Korean carrots that it turns out brighter and juicier.

To assemble and prepare this salad, we usually take a deep bowl, but you can also use a cake pan.

We place this form on a flat salad bowl and begin to lay out layers that consist of the following products:

Boiled potatoes 3 pcs
Champignons, marinated 300 gr
Boiled chicken fillet 250 gr
Korean carrots 200 gr
Cheese 150 gr
Mayonnaise
Dill, parsley, green onion

Place marinated champignons on the bottom of the salad bowl, caps down, so the champignons should be whole

The next layer is boiled potatoes through a coarse grater. Carefully lay out and distribute evenly over the surface. Lubricate with mayonnaise

Now cut the chicken into cubes or strips, as you like. Carefully place on salad, also spread with mayonnaise

Now we take Korean carrots, put them on a cutting board, and cut long pieces a little so that it’s convenient to eat.

We spread the carrots evenly on our salad. As I wrote above, carrots give the salad juiciness and a certain piquant taste. Spread the sauce on top as well.

Now it is advisable to cover the top with cling film and put it in the refrigerator overnight or at least for several hours. When the salad is soaked, cover the dish with another plate and carefully turn it over from top to bottom. This is what will happen.

And of course, before serving, we decorate our “Mushroom Glade” with greens

Bon appetit.

Fresh cucumber salad recipe

Let's look at the ingredients of our salad:

Jar of pickled champignons
Boiled meat 200g
Boiled potatoes 2 pcs
Boiled carrots 1 piece
Fresh cucumber 1 piece
Eggs 2 pcs
Parsley, dill
Mayonnaise

To prepare our salad, we need to prepare a deep salad bowl and cover it with cling film. For those who don’t have film on hand, you can try simply greasing the edges of the bowl with sunflower oil

Place the champignons with their caps down, as close to each other as possible.

Now take the boiled carrots, cut them into small cubes and arrange them. Spread mayonnaise on top

We also cut the boiled chicken meat into cubes and add it in the next layer. We also coat the top with sauce.

For the next layer we took fresh cucumbers, cut them into cubes and put them on top. Spread with mayonnaise

Peel the eggs, cut them into small pieces, they go in the next layer. Coat thoroughly with mayonnaise

Last comes the potatoes. We also cut it into small cubes or through a grater and put it on the salad.

Now press the whole mass a little with your hands and cover with cling film. Place in the refrigerator or in a cool place for 2-3 hours. Then take a flat salad bowl and turn our salad into it from top to bottom.

This is how beautiful it turns out. Bon appetit.

Video recipe for mushroom glade salad

Are you tired of the banal salads “Under a Fur Coat” and “Olivier”? We offer to diversify the culinary menu with a festive, nutritious and colorful snack under the poetic name “Forest Glade”. This is an undoubted favorite of any special event. The “Forest Glade” salad with honey mushrooms and chicken fillet is mainly prepared.

The dish can be supplemented with cheese, herbs, cucumbers - there is no limit to your imagination, it all depends on your taste preferences. Gastronomic products combine harmoniously with each other and give the appetizer tenderness and satiety. To make a pleasant impression on your guests, be sure to decorate the top of the salad in the form of a forest grove strewn with mushrooms. Let's proceed directly to the technological process.

Layered salad "Lesnaya Polyanka" with honey mushrooms: recipe with photo

Ingredients:

Pickled honey mushrooms - half a liter jar;

Instructions

To make the “Forest Glade” salad with honey mushrooms even tastier, use pre-baked breast. You can roll it in aromatic spices. We take out the mushrooms, cut off the long stalks and place the caps on cling film lined on a plate. Sprinkle with chopped herbs mixed with mayonnaise sauce.

Then lay out the carrots - if you wish, you can chop them to make it easier to eat. Layer of chicken breast- tear it with your hands. Grate the peeled cucumber on top boiled eggs and potatoes. Every vegetable layer cover with mayonnaise mesh.

After laying out all the ingredients, put the salad cake in the cold for 2-3 hours so that it is well soaked. Before serving delicious salad“Forest clearing” with honey mushrooms is decorated with quail eggs and cherry tomatoes. Multi-colored snack will please you pleasantly delicate taste and freshness.

Recipe with ham and cheese

There are a lot of variations in the preparation of this snack. We offer another recipe, which includes three hundred grams of lean ham, five eggs, two carrots (boiled), green onions, dill and parsley (a bunch), two hundred grams of cheese and honey mushrooms (300 grams). For decoration: cherry tomatoes and quail eggs - 7 pcs each. You can't do without mayonnaise.

We lay out in the following sequence, not forgetting to cover each layer with dressing:

Ham, cut into thin strips;

Grated carrots;

Chopped eggs;

Grated cheese;

We make from quail eggs stalks, and from cherry halves - caps with drops of mayonnaise. The result will be something like a fly agaric. Salad "Forest Glade" with honey mushrooms and ham is served chilled.

This dish will relieve hunger for a long time and will make you happy. excellent taste. Experiment with design and surprise your loved ones.

Mushrooms are great addition for any dishes. They impart rich flavors and have a high nutritional value, not inferior various types meat, fish and seafood. Try making the “Mushroom Glade” salad with honey mushrooms, the recipes for which we offer. All of them are quite simple and democratic, so they will fit well into daily menu, and if you spend a little time on spectacular design and non-standard presentation, they will take their rightful place on the holiday table.

An original salad with two types of mushrooms - honey mushrooms and champignons, meat, cheese, vegetables and canned pineapples will give you bright and unforgettable taste sensations.

Cooking time: 20 minutes
Number of servings: 10

Ingredients:

pickled honey mushrooms (300 g);
marinated champignons (300 g);
ham/boiled/smoked chicken fillet/ (400 g);
boiled potatoes (medium, 3-4 pcs.);
canned pineapple (200-300 g);
boiled chicken egg (5 pcs.);
soft creamy/processed cheese (200 g);
dill/parsley (1 bunch);
garlic (4-5 cloves);
iceberg lettuce/romaine/lettuce (for decoration, 100 g);
salt (to taste).

Preparation:

Cut the ham into strips.
Remove the champignons from the marinade and cut into pieces.
Drain the marinade from honey mushrooms, small mushrooms leave whole, cut large ones.
We take the pineapples out of the syrup and cut them into strips.
We clean and chop the onion.
Peel the eggs and grate them on a medium grater.
We clean the garlic and pass it through a press.
In a separate container, mix cheese, eggs, garlic, 1 tbsp. l. mayonnaise and ground pepper.
Wash the dill, dry with paper towels and chop.
Wash the lettuce leaves and dry them.
Form the salad in a deep plate, covering the bottom with cling film, or on flat dish using a cooking ring. We lay out all the ingredients in layers, greasing each layer with mayonnaise and adding salt and pepper as desired.
The first layer is honey mushrooms.
The second is the onion.
The third layer is champignons.
The fourth is dill.
Fifth – eggs with cheese and garlic.
The sixth layer is ham.
Seventh – pineapples.
The eighth layer is potatoes.
Place the finished salad in the refrigerator for at least 40 minutes.
Before serving, cover the dish with a flat plate and turn it over. Decorate with lettuce leaves.

We invite you to watch a video recipe for a dish that uses a slightly different set of ingredients:

Delicious, incredible hearty salad with pickled mushrooms and smoked chicken is prepared very quickly and guarantees an impressive result.

Cooking time: 25 minutes
Number of servings: 6

Ingredients:

pickled/fried honey mushrooms (350 g);
smoked chicken fillet (350 g);
boiled potatoes (large, 3 pcs.);
pickled cucumber (3 pcs.);
onions/green (2 pcs./1 bunch);
lettuce/romaine/iceberg salad (for decoration, 120 g);
cherry tomato (for decoration, 2 pcs.);
olive oil (100 ml);
mayonnaise (100 g);
dried basil (1 tsp);
dried rosemary (0.5 tsp);
ground black pepper (to taste);
salt (to taste).

Preparation:

Peel the potatoes and put them through a vegetable cutter.
Cut the meat into small cubes.
Remove the cucumbers from the marinade and cut them into cubes, draining them of excess liquid.
Remove the mushrooms from the marinade. We leave a few pieces for decoration, and cut the rest into small pieces.
We clean and chop the onion.
Wash the cherry tomatoes and cut them into quarters.
Wash the lettuce leaves, dry them with paper towels and cut them in large pieces(can be torn with your hands).
Let's make the sauce. In a deep container, mix olive oil, dried herbs (basil and rosemary), ground pepper and salt.
In a deep container, mix meat, cucumbers, potatoes, mushrooms, onions, and mayonnaise.
This dish is best served in portions. Place on a plate lettuce leaves, place the salad on them in a slide or using a culinary ring. Decorate the top with tomato slices and pickled mushrooms, and make drops of spicy sauce(see photo).

We invite you to watch a video recipe for a similar dish:

Quick to prepare, nutritious and healthy salad will become great lunch for the whole family. It can serve not only independent snack, but also served as a side dish to main dishes.

Cooking time: 20 minutes
Number of servings: 7

Ingredients:

canned red/white beans (200-300 g);
fresh carrots (3-4 pcs.);
pickled cucumber (3-4 pcs.);
sour apple (large, 2-3 pcs.);
lemon (1 pc.);
onions/green (2 pcs./1 bunch);
parsley/dill/basil (for decoration, 1 bunch);
mayonnaise (200 g);
ground black pepper (to taste);
salt (to taste).

Preparation:

Wash the carrots, peel them and grate them on a Korean carrot grater or simply on a coarse grater.
Remove the cucumbers from the marinade and cut into strips, draining excess liquid.
Wash the lemon, cut it in half and squeeze out the juice (if the lemon is large, then one half is enough).
Wash the apple, remove the core and cut off the peel. Grate the pulp on a coarse grater and mix with lemon juice.
We clean and chop the onion.
We take honey mushrooms out of the marinade, cut large mushrooms into pieces.
Place the canned beans in a colander.
Wash the parsley, dry it with paper towels and divide it into small branches.
In a deep container, mix carrots, cucumbers, apples, onions, honey mushrooms and beans (we leave a few for decoration). Season the salad with mayonnaise, salt and pepper to taste.
Decorate the finished dish with beans and herbs.
It is recommended to cool the salad before serving.

We invite you to watch a video recipe for a dish that differs slightly in preparation method from the described option:

Salad with fried mushrooms will perfectly complement your holiday table. It is very tasty and tender, so guests eat it one of the first.

Cooking time: 20 minutes
Number of servings: 6

Ingredients:

fried/marinated honey mushrooms (350 g);
boiled potatoes (3-4 pcs.);
boiled carrots (3 pcs.);
onions/green (2 pcs./1 bunch);
processed cheese (200 g);
boiled chicken egg (5 pcs.);
dill/parsley (1 bunch);
mayonnaise (200 g);
mustard (1 tbsp);
salt (to taste).

Preparation:

Peel and grate boiled vegetables (potatoes and carrots) on a coarse grater.
Peel the onion and finely chop it.
Remove the shells from the eggs, separate the whites from the yolks and grate them separately on a fine grater.
Grate the cheese on a medium grater.
Wash the dill, dry with a paper towel and chop.
Let's do spicy dressing– mix mayonnaise with mustard.
We form the salad in layers, greasing them with mayonnaise and adding salt to taste.
The first layer is potatoes.
The second is the onion.
The third layer is honey mushrooms.
The fourth is carrots.
The fifth is protein.
The sixth layer is cheese.
The seventh is the yolk.
The eighth layer is dill.

Bon appetit!

This winter salad Sure to please anyone who loves pumpkin. The dish turns out very satisfying, despite minimum set products.

Cooking time: 15 minutes
Number of servings: 6

Ingredients:

Preparation:

Peel and chop the onion. Place in a heated frying pan with a small amount of vegetable oil.
We wash the honey mushrooms and let them drain in a colander. We cut large mushrooms, small ones can be left whole. Add them to the pan with the onions and fry until golden brown.
Peel the potatoes and grate them on a coarse grater.
Grate the pumpkin on a coarse grater.
Peel the eggs and grate them on a fine grater.
Wash the dill and basil and dry on a paper towel.
We form the dish in layers, covering each of them with a mayonnaise mesh, adding salt and pepper to taste.
The first one is potatoes.
The second is onions and mushrooms.
The third one is pumpkin.
The fourth is eggs.
Cool the finished dish and garnish with sprigs of basil and dill before serving.

The salad is ready!

How to bake pumpkin for salad

First, wash the pumpkin thoroughly, remove the seeds and cut off the peel. Cut the pulp in small pieces and place in a baking dish, salt, pepper and sprinkle olive oil. Place the pan in the oven, preheated to 180 ℃. Bake for 20-25 minutes.

A bright colorful salad with honey mushrooms, Korean carrots and cheese will bring great pleasure to fans of spicy, moderately spicy dishes.

Cooking time: 15 minutes
Number of servings: 7

Ingredients:

pickled/fried honey mushrooms (400 g);
Korean carrots (350 g);
fresh cucumber (4 pcs.);
onions/green (1 bunch/2 pcs.);
soft cream cheese (200 g);
cherry tomato (for decoration, 3 pcs.);
dill/parsley (for decoration, 1 bunch);
mayonnaise (150 g);
ground black pepper (to taste);
salt (to taste).

Preparation:

Place the pickled mushrooms in a colander to get rid of excess liquid.
Wash the cucumbers, cut off the tails and cut into strips. You can use a Korean carrot grater.
Cut the cheese into short strips.
Peel and chop the onion.
Wash the tomatoes and cut them in half.
Wash the dill, dry it with a paper towel and divide it into small branches.
In a deep container, mix honey mushrooms, Korean carrots, cucumbers, onions, and cheese. Season the salad with mayonnaise, salt and pepper to taste.
Decorate the finished dish with halved tomatoes and dill.
Before serving, place the salad in the refrigerator for at least 30 minutes.

Check out the video recipe for preparing a salad with a different version of the ingredients used:

You can please your loved ones with this treat by serving it for a family dinner, or guests at any holiday banquet.

Cooking time: 40 minutes
Number of servings: 7

Ingredients:

fresh/pickled honey mushrooms (400 g);
ham/salami sausage/smoked chicken fillet (350 g);
rice (150 g);
chicken egg (5 pcs.);
garlic (2-4 cloves);
parsley/dill/basil/rosemary/mint (for decoration, 3-4 sprigs);
mayonnaise (150 g);
vegetable oil (for frying, 60 ml);
ground black pepper (to taste);
salt (to taste).

Preparation:

Wash the mushrooms, cut into pieces and fry on vegetable oil until the liquid evaporates completely. Before finishing cooking, salt and pepper the mushrooms.
Wash the rice and boil in salted water for 20 minutes over low heat.
Boil the eggs hard (10-15 minutes after the water boils).
Cut the ham into small cubes.
We peel the eggs and pass them through a vegetable cutter.
Peel the garlic and squeeze it through a press.
Wash the parsley, dry it and separate the leaves.
Make the dressing - mix mayonnaise with garlic.
We form the salad in layers, greasing them with mayonnaise-garlic sauce.
The first layer is rice.
The second is honey mushrooms.
The third one is ham.
The fourth layer is eggs.
Decorate the finished salad with parsley leaves. You can serve it immediately or after cooling for a short time.

This collective name hides salads that are prepared, firstly, with mushrooms, and secondly, they are assembled (so to speak) in a certain way, and the composition of the remaining ingredients in them can be very different. For serving, they use either a deep bowl and then it is an upside-down salad, or culinary rings, which can also be replaced with a ring from a springform baking dish of small diameter. The components are stacked in layers, and the topmost one is always mushrooms. The most common ones are champignons or honey mushrooms. Definitely marinated, not fried. The champignons are arranged in such a way that only the caps peek out and it resembles a forest mushroom clearing. Honey mushrooms, since they are smaller, have long and uneven legs, are placed in a picturesque disorder, so that in appearance it looks like a mushroom basket.

Today we have prepared several versions of this salad for you: with chicken, ham, Korean carrots, champignons and honey mushrooms. Look step by step photos, read the recipes, choose the one you like and cook! And we tried to tell you in as much detail as possible and show you how to do mushroom meadow so that it looks appetizing and festively elegant.

“Mushroom Glade” salad with champignons and chicken: recipe with photo

There are many variations of this salad, but this one, in my opinion, is the most interesting. It includes smoked chicken And Adyghe cheese. Rich taste the smokedness is offset by the tenderness of the cheese. You can also cook with boiled chicken, but then I would advise taking more mature varieties of cheese. I collected the dish in detachable form for baking with a diameter of 16 cm.

Ingredients:

smoked ham 1 pc.;
potatoes, boiled in their jackets 2 pcs.;
boiled carrots 1 pc.;
hard-boiled eggs 2 pcs.;
Adyghe cheese 100g;
marinated champignons 120g;
mayonnaise to taste;
dill greens.

How to cook Mushroom Glade with chicken and champignons

Attention! Coat all layers of salad with mayonnaise.

Salad “Mushroom Glade” with honey mushrooms: recipe with photo

I like how harmoniously the components are chosen here. The dish turns out delicious, and most importantly, budget-friendly! For instant cooking salad, it is better to boil some products in advance. Then the “assembly” itself will take only 30 minutes of time, and this greatly simplifies the work of the hostess, who is preparing to receive guests!

What we need:

smoked chicken leg– 200 g;
processed cheese – 1 pc.;
egg – 2 pcs.;
pickled (or salted) cucumber – 2-3 pcs.;
pickled honey mushrooms – 300 g;
carrots – 2 pcs.;
potatoes – 2 pcs.;
mayonnaise – 150 g;
salt - to taste;
fresh dill – 1 bunch;
vegetable oil – 1 tbsp. l.

Method of preparing “Mushroom Glade” with honey mushrooms

It looks beautiful and appetizing. The dish will become a real decoration on any holiday table!

Salad "Polyanka" classic recipe with ham and champignons

Another variation on our theme today's recipe, but without chicken, but with ham. From the amount of ingredients I suggested, it turns out quite large portion salad, which is enough for about 5 people. I will serve it on a flat dish, but for assembly I will use a deep round plate shaped like a bowl. To ensure that the salad comes out of it undamaged, it is better not to risk it and first line the bottom and sides with cling film.

Product List:

pickled champignons: 7-10 pieces;
green onions – 1 bunch;
cheese – 100g;
boiled carrots – 1 piece (large);
eggs – 3 pcs;
ham – 120g;
boiled potatoes – 1 piece (large);
salt;
mayonnaise.

How to make a glade of ham with champignons

Ready! Can be served.

Upside-down salad “Mushroom Glade” with Korean carrots: recipe with photo

This salad not only has great spectacular presentation which will surprise your guests, but also a spicy combination Korean carrots with pickled champignons gives it a spicy, not bland taste.

What we need:

boiled chicken fillet 100g;
marinated champignons 100g;
potatoes, boiled in their jackets 2 pcs.;
hard-boiled eggs 2 pcs.;
pickled cucumber 1 pc.;
Korean spicy carrots 100g;
mayonnaise to taste;
parsley and dill.

How to prepare and assemble this salad

As you can see, similar design mushroom salad in the form of a clearing, and the composition is different, due to which each time the dish turns out a little different, moreover, it is very easy to adjust it to your preferences.