Mushroom glade salad with Korean carrots. Salad "Forest Glade" with Korean carrots and ham

So I didn’t get out this year for mushrooms. Although the mushrooms say it was just darkness. This omission must be compensated for in some way. Salad Mushroom glade will be my consolation today.

I am going to quiet hunting to the store. I will buy margarine for baking along the way. My son loves apples curd dough. comrade seller me cottage cheese you still, please, weigh. I found a clearing in the window with mushrooms. I pulled champignons, the same as in the photo on instagram. I also wanted to lasso the chicken for the salad. I'll go to the freezer, then I'll set up an ambush. I’ll watch, fatter, I’ll throw it into the net, I’ll definitely make a chicken cutlet in addition.

What else should I take for a mushroom field? Salad products should be natural. Green grass is definitely not enough! Her simple dill successfully replaces. Everything is ready to cover the meadow. Think I smoke marijuana? For the place of the forest, I go to the store for mushrooms and catch the chicken as if I were catching game in the meat rows. No guys, I'm definitely not friends with this case. Today was just crazy for me! Do you want to tell me about the salad in a different way?

Salad Mushroom glade is truly a gourmet dish. Everything is matched perfectly! As if in the forest visually. From this it is easier morally that you were not literally there. Would you like to invite me to the forest? Let's all follow me! I'm not lying! But just don’t make noise, don’t frighten away my little animals, and keep an eye on me, otherwise you’ll overlook the salad.

Salad Mushroom glade

a jar of pickled champignons
chicken breast 200 grams
two potatoes
carrots in Korean 100 grams
cheese durum varieties 200 grams
mayonnaise
parsley and dill

So that the Mushroom Glade salad does not look like a mound, namely, a forest clearing, for this you need to choose a suitable bowl. It should be high and with a flat bottom. Okay, I've decided on the container. I put boiled potatoes and chicken.

I myself begin to plant mushrooms in a clearing. oiling the bowl vegetable oil. This is done so that the salad comes out of the dish without problems when we turn it over. I spread the bottom with mushrooms. hats down.

I chop parsley with dill, mix them together.

Sprinkle mushrooms with herbs.

I rub the cheese and spread half of it on a layer of chopped greens.

Lubricate with mayonnaise. Each subsequent layer will be smeared with mayonnaise in the same way.

I rub the already cooked potatoes. I put it on cheese.

For Mushroom Glade salad, I use Korean-style carrots. She's a little sharp. Who has comprehension problems spicy food he can add just boiled carrots, having previously walked over it with a grater.

I grind the chicken breast, spread it on carrots, grease with mayonnaise.

Sprinkle with the other half of the grated cheese.

You don't need to flip it right away. Salad Mushroom glade should stand a little and soak, but not only for this reason. Imagine the storm of emotions of your guests! When you turn over a seemingly ordinary bowl filled with an ordinary salad, show the world a small culinary creation. And now the focus itself. I cover the bowl with a flat dish.

I turn it over carefully. Without making the slightest effort, the salad with mushrooms and chicken is in its original form on the dish. Applause. Copperfield will tear his hair out of envy!

Salad Mushroom meadow. See everything without cheating! Looks like it, doesn't it, friends? I didn't lie to you about the salad. Come on, check it out and take it to Twitter with you! Let it overgrow with moss and let the roots go deeper. The birds will fly to the clearing, mushroom salad make your account famous.

He laughed, boasted, he quickly grabbed the salad! I will, I will take out the mushrooms! I'll-I'll pull the grass out of the salad! Oh, and a delicious mushroom salad, and what an incomparable carrot! He took the fork and pulled out the mushroom, the green little meadow quickly emptied. Lettuce resisted me stubbornly, goodbye, goodbye mushroom you are my meadow!

Attention-attention reminder sounds. On the culinary blog the competition continues on this page here is explained in detail!

Sincerely, Alexander Abalakov.

Recipes for salads and snacks for every day:

Very pretty salad, I love it. In terms of products, of course, it seems to be nothing special, one might even say that it is too banal. Here, of course, it's all about the design, it looks just like beautiful cake. It is not even necessary to turn it over in the presence of guests, it is possible that they do not see it, because they will be so stupefied when they see it.

It can be so, let it be a mystery to them how everything works out. They will torment you all evening. Well, tell me how you do it.

I also make a bowl cling film, so for sure 🙂 And for the first time I saw such a salad under the name of a not very appetizing death number, just because it turns over in front of the guests, like a circus trick! But the title mushroom clearing much better, and it’s better to serve a fully prepared and decorated dish on the table.

Well, I would not dare to carry out such a deadly number in front of the guests, it's somehow scary)))

Here I am about it. Salad in ready-made looks safer and prettier :)

I love this salad, very tasty, and most importantly beautiful. On the festive table, what you need!

One of my favorite salads: delicious and does not require decoration, because. already beautiful turns out 🙂

I love this salad! To make the trick work and everything looks beautiful, I lay a salad bowl with cling film and put the salad in the refrigerator overnight. I add layers canned corn for softening and fresh cucumber for juiciness. I also noticed that it tastes better with hard cheese. This salad is very tasty.

In order for our focus to succeed, so that the people do not lament that it did not work out, you need to know one law. Approach cooking like a great creation!

Salad forest clearing every year becomes more and more popular. What kind of dish and how tasty is it? Perhaps the composition of the appetizer will remind Olivier, but this is not entirely true. Ahead of five recipes that you have to cook and surprise your family culinary masterpiece. We also suggest that you familiarize yourself with. dish in shape marine life or, everyone will like it.

This is the most traditional variation of the salad. In the recipe, all the ingredients that were thought out from the very beginning. Required Products available in stores at low prices.

Grocery list:

150 grams of pickled champignons;
2-3 green onion feathers;
400 ml of mayonnaise;
3 chicken eggs;
200 grams of ham;
200 grams of Korean carrots;
4 lettuce leaves;
3 tubers of potatoes.

How to collect forest edge lettuce:

Wash potatoes, boil, then cool, peel and grate.
Boil the eggs until fully prepared, fill with cold water.
Peel the cooled eggs from the shell and grate.
Wash the onion feathers, shake off and finely chop with a sharp knife.
Cut the ham into small cubes.
Next, the most crucial step is the assembly of the salad. To do this, you need to put the salad not in an ordinary bowl, but in a saucepan. Line the bottom of the pan with a piece of cling film.
Lay the mushrooms on the foil with the caps down.
Pour between champignons and on their legs green onion. The result should be a whole layer of green onions.
Lubricate the layer with mayonnaise.
Next layer chicken eggs. They also need to be greased with mayonnaise.
Ham and more mayonnaise.
Put a layer of Korean-style carrots on the sausage.
Lubricate carrots with mayonnaise and season with salt and pepper.
The last layer is potatoes. Tamp him well.
Close the pan with a lid and send it to a cold room for a couple of hours.
After the time has elapsed, pull out the pan, remove the lid, take a flat wide plate.
Put washed and dried lettuce leaves on the bottom of the dish.
Gently, but sharply, turn upside down and remove the pan.
Remove the film that spread under the mushrooms. Appetizer is ready to serve!

How to cook forest glade salad with cucumbers

Who doesn't love vegetables? It seems that there are no such people. This recipe contains fresh cucumbers and tomatoes dressed in a yoghurt sauce with a dash of garlic.

Grocery list:

150 grams of any pickled mushrooms;
250 grams of ham;
200 grams of Korean carrots;
250 grams of cheese;
2 cloves of garlic;
2 fresh cucumbers;
1 large tomato;
1 bunch of greens;
200 ml unflavored yoghurt.

Forest glade salad recipe with Korean carrots:

Cut the ham into thin strips.
Grate the cheese.
Wash and dry cucumbers and tomatoes.
If desired, cucumbers can be peeled.
Cut cucumbers into thin strips.
Tomatoes can be blanched or chopped with the skin on. Slice small cubes.
Peel the garlic cloves and add to the yogurt through a press.
Rinse greens, chop.
Combine ham, carrots, cheese, cucumbers and tomatoes in a common bowl. Pour in yoghurt sauce and stir.
Create a slide shape for the salad and put the mushrooms on top, creating a “mushroom meadow”. Decorate with greenery.
Cool slightly and serve.

Note: To blanch means to remove the skin. To do this, cross-shaped incisions are made on the “buttocks” of tomatoes and the fruits are lowered into boiling water for a minute. Then they are pulled out and sharply placed in ice water. With the help of such actions, the peel from the tomatoes will easily come off.

Forest glade salad with ham and croutons

Salad for those who like to crunch at the table. Delicious, fresh and extraordinary tasty dish Your whole family and guests will love it.

Grocery list:

200 grams of ham;
100 ml of mayonnaise;
3 large slices of bread;
2 large pickles;
100 grams of carrots in Korean;
150 grams of pickled mushrooms;
2 cloves of garlic;
70 ml of sunflower oil;
1 bunch of greens.

Forest glade salad recipe:

Peel the garlic cloves from the peel, pass through a press and combine with vegetable oil in a small container.
Pour about ten grams of your favorite spices into the garlic mass, beat well with a whisk. This is a "marinade" for crackers.
The next step is cutting the bread. Grind the slices into pieces of the size that you want to see crackers, be sure to cut off the crust.
Pour prepared bread cubes into garlic oil. Stir so that each piece is soaked.
Heat up a dry frying pan and add the breadcrumbs. Fry until golden brown.
Cut the ham into thin strips.
Drain marinade from mushrooms.
Grind cucumbers into strips, give hands from excess liquid.
Rinse greens, dry and chop.
Combine ham, cucumbers, carrots, crackers in a bowl and mix.
Top the dish with mayonnaise. Sprinkle with herbs.
Garnish with mushrooms and serve immediately.

Tip: the salad must be served immediately to the table, otherwise the crackers will turn into porridge.

Forest glade salad with ham and eggs

Most european salad. Here is a very unique unusual gas station based on cheese, cream, garlic and herbs. Have you ever tried this? If not, then it's time. It's divinely delicious!

Grocery list:

100 grams of ham;
5 eggs;
2 small tomatoes;
1 pack of salad mix;
50 grams of Korean carrots;
200 grams of any pickled mushrooms.

For sauce:

100 grams of smoked or processed cheese;
50 ml of mayonnaise;
100 ml cream (33%);
2 cloves of garlic.

Forest glade salad recipe:

Cut the ham into small pieces and fry in a dry frying pan until golden brown.
Boil the eggs, cool and remove the shell. Cut into cubes.
Wash tomatoes, pat dry and blanch if desired. Cut the tomatoes into pieces.
Wash the lettuce and dry the leaves.
Rinse the greens, chop finely.
Throw the mushrooms in a colander and wait until the excess liquid drains.
Peel off the garlic cloves.
Cheese cut into small pieces.
In a blender, combine cheese, cream, garlic, mayonnaise. Blend until smooth and season to taste.
Place lettuce leaves on a large plate, then carrots, ham, eggs and tomatoes.
Pour generously over each layer with cheese sauce.
Top generously sprinkle with herbs and garnish with mushrooms.

1 chicken breast;

2 sweet peppers;

200 ml mayonnaise.

Assembling the salad:

Cut the ham into strips.
Wash and dry the pepper. Get rid of the seed pods and cut into small cubes.
Open canned pineapple, drain the juice into a glass, and pineapple fillet chop into small pieces.
Throw the mushrooms in a colander, wait until the liquid drains.
Wash the fillet and remove the film, boil in salted water with spices.
Cool the finished meat and cut into small cubes or tear into fibers.
In a common dish, collect in layers: meat, ham, carrots, pineapples, Bell pepper. All products must be lubricated with sauce.
Sprinkle the dish with herbs and decorate with mushrooms.

As you can see, from recipe to recipe, a salad can change not with one or two ingredients, but dramatically. It is probably worth trying each of the options in order to decide on a dish that you definitely need to treat your guests.

The traditional version of the dish is prepared with champignons, but you can replace them with other mushrooms. Also, the salad is made not only with chicken, but also with any boiled meat or ham. You need to add them at the same stage. Try experimenting and you can develop your own cooking instructions.

The following products are required for cooking:

Cheese - 150 g;
Green onion - 70 g;
Pickled champignons - 1 can;
4 eggs;
5 potatoes;
Chicken fillet - 250 g;
2 carrots. If you like spicy spicy taste, then you can cook a salad with Korean carrots. You need to take 200 g;
Pickled cucumbers - 2 pcs (optional);
Mayonnaise - 4 large spoons;
Salt to taste.

Now the recipe for the Mushroom Glade salad:

Boil the chicken in salted water;
Boil eggs, carrots and potatoes;
Cover the salad bowl with cling film. This will help the dish not fall apart at the final stage, where it will need to be turned over;
Take the champignons out of the jar, drain the liquid from them and arrange them with their hats down in one row;
Finely chop the washed green onion and spread evenly over the mushrooms;
Grate the cheese on a coarse grater, spread the next layer on the greens and generously coat with mayonnaise;
Cut the eggs into cubes and arrange the next layer. Also soak them with mayonnaise and salt;
Free the carrots from the peel, cut into small cubes and place on top of the mayonnaise;
Cut the chicken into pieces and distribute gently on the carrot, do not forget to pour mayonnaise;
Peel the potatoes from the "uniform" and cut into cubes, then lay out in an even horizontal layer and add a little salt. If you add pickles, then they must also be cut into small squares and leveled so that the base of the dish is stable;
Cover the dish with salad with a plate of a suitable diameter, smoothly and quickly flip the container, then carefully remove the form along with the film. Before serving, let the salad soak for about 20 minutes.

It is not necessary to use champignons when cooking. You can cook a salad with any mushrooms, for example, mushrooms. They also need to be posted first. You can also create an additional layer of smoked ham or bacon, while the dish will acquire meat rich taste, but will become more high-calorie. Some housewives also add mushrooms fried with onions and sour cream, making a separate layer. In a word, the scope for experiments is great. Read more: Liver and carrot salad recipes

mushroom meadow

Are your dishes often called masterpieces and similar, not only in taste, but also in quality of presentation, to the restaurant level? According to STS, not so long ago there was a program “Kitchen, children” (the name may not be correct). The bottom line is that children over the age of 7 cooked, if not better than many adults, then they served dishes on the jury table - aesthetically beautiful, which we adults often miss. They could be called a kind of work of art. The taste has faded into the background.

Probably many who visit restaurants and cafes think that it is difficult and almost impossible to decorate a dish beautifully at home. I will disappoint you a little. Today we will prepare the Mushroom Glade salad with Korean carrots. He will become worthy decoration tables for beauty and taste.

Salad without meat with Korean carrots, ingredient:

200g marinated whole mushrooms. Sliced mushrooms will not work. The whole point of the salad is "a clearing of fresh mushrooms." You can make a salad with champignons, mushrooms or other pickled mushrooms.
Greens: onion, dill, cilantro. We choose according to taste. The main thing: it should be a lot.
150g Korean-style carrots, choose the degree of spiciness of the purchased one to taste. It is better to cook at home yourself, the recipe is given below.
2 pcs. boiled potatoes. In a salad, it is better to use the harvest of this year.
2 pcs. pickled or pickled cucumbers, to taste.
Mayonnaise.

For a meatless salad with Korean carrots and mushrooms, you need a deep dish with high edges. We start laying out the salad from the top layer. Place the mushrooms upside down. For beauty, it is better to take whole champignons.
We wash the greens. Remove excess liquid with a towel. Finely chop it and fall asleep mushrooms. Greens should completely cover them. Lubricate with mayonnaise.
Korean carrots for easy cutting of salad, later, should be slightly cut. Lay out in a layer.

Let's cook Korean-style carrots on our own!

0.5 kg of carrots;
300g onion;
100g sunflower oil;
1.5 tbsp vinegar;
1 tbsp granulated sugar;
3 tooth garlic;
0.5 red or black ground pepper;
0.5 tsp coriander

Having prepared Korean-style carrots at home, you can independently adjust the degree of spiciness, you will know what it is made of and save money on purchased ones.
Most main ingredient rub on a special grater for vegetables in Korean. In its absence, cut into thin strips - it will take a very long time.
Onion cut in half and half rings.
Place the carrots in a deep bowl. Salt. Leave for 10 minutes to absorb. Over time, add the rest of the spices, except for vinegar and garlic.
Heat up the pan with sunflower oil. Add the onion and fry well until golden brown. After that, the onion is set aside for frying in another dish. Pour carrots with onion oil. We mix. Squeeze out the garlic through a special device or finely chop with a knife. Add vinegar. Mix carrots again.
We send Korean-style carrots to the refrigerator for 2-3 hours. We get it and you can eat.
On average, you spent 20 rubles per 0.5 kg of carrots + 10 rubles per onion. You have delicious budget dish. It can be used as a snack, to add to a salad or as a side dish.
Coat with mayonnaise.
We cool the potatoes. We cut into cubes.
Lay out the next layer. Lightly compact.
Coat with mayonnaise.
Pickled cucumbers cut into cubes.
Spread on potatoes smeared with mayonnaise.
Coat with mayonnaise. See also: Salad with chicken and vegetables cooking recipes.

We send it to the refrigerator for 30 minutes to completely soak.

After the time is up, take it out of the fridge. Invert onto a plate.

We got real mushroom meadow.

Tip: if you have green onions, grease the edges of the salad with mayonnaise. Cut the onion into 3-5cm lengths, depending on the height of the salad. Place it vertically along the edge of the clearing. You will get mushrooms in greenery. You can simply sprinkle the edges of the salad with dill.

We invite the family to the table for tasting salad with mushrooms without meat "Mushroom Glade".

Snacks with mushrooms always turn out not only tasty, but also satisfying. If you turn on your imagination, you can arrange them very beautifully and submit them to festive table as its main decoration. So, the Mushroom Glade salad is tasty and spectacular.

Classic mushroom salad with champignons

Ingredients: 90 g pickled mushrooms (whole), 2 large eggs, 3-4 small potatoes, carrots, 40 g soft cream cheese, 160 g smoked chicken, salt, mayonnaise.

First boiled necessary components- potatoes, eggs, carrots. Then they are peeled and cut into small cubes.
Salted and mayonnaise-greased potatoes are placed in a serving ring mounted on a flat plate.
Next come the chicken cubes and again the sauce.
Then - carrots with soft cheese and eggs with mayonnaise.
Mushrooms are distributed last - caps up.

Ready-made salad with champignons should be well cooled before serving to guests.

How to cook with mushrooms?

Ingredients: large chicken breast, 2-3 pickled cucumbers, pre-cooked products: 2 potatoes, an egg, a carrot, 90 g of pickled mushrooms, as well as salt, onion, a bunch of fresh dill and sauce.

Chicken is boiled until tender and cooled.
First, small cubes of boiled potatoes are poured onto a plate. A grid of salted sauce is distributed on top.
Next, straws of cucumbers and onions crumble.
Then come miniature cubes boiled carrots with salted sauce.
Then - arbitrary pieces of cooled meat, grated boiled egg, fresh dill.
Pickled mushrooms are randomly laid out on top of the greens.

For salad "Mushroom glade" with mushrooms, ordinary mayonnaise is well suited as a sauce.

With chicken fillet

Ingredients: 120 g marinated champignons, 80 g Korean carrot, 2 large eggs, a bunch of fresh parsley, half a large chicken fillet, 2 barrel pickles, 2-3 potatoes, salt, light mayonnaise.

First you need to do heat treatment some products - boil eggs, potatoes, chicken.
Pickled mushrooms are selected whole. They need to be immediately put in a bowl with hats down. A little mayonnaise is added to each leg. The sauce here is necessary to connect the layers.
Next, finely chopped parsley is distributed. Coarsely grated peeled eggs are scattered over the greens.
Then comes a layer of spicy carrots without marinade.
cooled down boiled chicken cut into small cubes, smeared with salted mayonnaise and laid out on carrots.
Small pieces of pickled cucumbers are distributed. Again, the sauce.
The last layer is grated boiled potatoes. She doesn't smear anything.

Ready salad "Mushroom Glade" with chicken is infused in a cool place for about an hour, after which it is turned over onto a flat plate.

Hearty salad with ham

Ingredients: half a can of pickled champignons, large potatoes, 70 g semi hard cheese, a bunch of green onion feathers, 2 large eggs, 140 g of ham, large carrots, salt, mayonnaise.

You only need to boil potatoes, carrots and eggs.
Whole pickled mushrooms are laid out at the bottom of a suitable salad bowl. It is advisable to choose champignons of approximately the same size. They are stacked upside down.
Chopped green onions are sprinkled on top. It will imitate a clearing under mushrooms.
Further, all layers must be smeared with salted mayonnaise. This is necessary so that they do not fall apart. Also, the products are well compacted.
Coarsely grated cheese is poured over green onions.
Then - grated boiled eggs, small cubes of ham, grated boiled carrots and potatoes. The last layer is not smeared with sauce.
Lettuce gently flip over flat dish and goes for an hour in the cool.

Before serving the "Mushroom Glade" with ham, you can decorate with long green onion feathers, sticking them between the mushrooms.

With Korean carrots

Ingredients: 170 g marinated champignons, 240 g chicken fillet, 4-5 small boiled potatoes, 170 g Korean-style carrots, 4 large boiled eggs, 90 g hard cheese, salt, mayonnaise, fresh herbs.

Whole pickled mushrooms are laid out in a deep bowl with a hat down. They are located close to each other.
Chopped greens are sent on top.
Next, grated potatoes are distributed, which are well crushed with salty mayonnaise.
Then comes the Korean carrot without marinade, pre-cooked chicken fillet, grated cheese and eggs. The top is also smeared with mayonnaise.

Salad-shifter "Mushroom meadow"

Product composition: 2 pcs. boiled carrots, a can of whole canned champignons, 340 g smoked chicken meat, 5-6 boiled eggs, salt, 170 g of semi-hard cheese, half a bunch of fresh parsley and onions, mayonnaise.

Whole mushrooms are laid out on a flat bottom of the pan - caps down. Next, finely chopped greens are poured.
Then comes grated carrots, a layer of salted sauce.
Top - cubes of chicken meat, grated eggs, salted mayonnaise, grated cheese. If there are still mushrooms left, they can be chopped and combined with cheese.

The pan is turned over onto a flat dish and removed. If you do this carefully, you will end up with a spectacularly decorated appetizer on your plate.

Layered salad with meat and mushrooms

Product composition: 340 g boiled meat, 3 boiled potatoes, any fresh herbs to taste, 160 g semi-hard cheese, barrel pickle, 170 g of Korean carrots, salt, mayonnaise.

Whole mushrooms are stacked caps down. From above - chopped greens are poured.
Next comes grated potatoes with mayonnaise, which must be well compacted tightly.
Small cubes of pickled cucumber, pieces of boiled meat are poured onto potatoes.
A grid of salted mayonnaise is drawn.
Carrots without marinade and grated cheese are laid out on top.

It remains to turn the appetizer and serve.