Sunflower salad is a delicious version of the recipe without mushrooms. Festive Sunflower salad with chips: step-by-step recipes Sunflower salad with chips and cucumber

Each housewife has her own signature salads, which work best and are present at any festive feast. However, every time before the next celebration we look for something new to diversify the table. If you have never prepared Sunflower salad with chips, hurry up and use these recipes and quickly surprise your guests and household members. The dish is not only filling and tasty, but also very cute. The chips are laid out around the salad in the form of petals, and such a small detail immediately gives it a solemn look.

It's hard to say what a classic Sunflower salad recipe looks like. Each housewife adds something of her own to it, fantasizes, experiments, and uses more and more new components. We offer you four of the best options.

Sunflower salad with corn, chicken and mushrooms

Tender chicken meat subtly harmonizes with the piquancy of pickled mushrooms. Carrots, onions and boiled eggs go well with them. Sunflower salad with chips and corn will be the centerpiece of the table, because it will undoubtedly turn out brighter than all other dishes.

Ingredients

• chicken fillet – 350 g;
• marinated champignons – 250 g;
• eggs – 3 pcs.;
• carrots – 200 g;
• leek – 60 g;
• canned corn – 300 g;
• salt - to your taste;
• mayonnaise – 150-200 g;
• Pringles chips – 40 g;
• olives (pitted) – 200 g.

Preparation

Wash the meat in cold water. Bring water to a boil in a saucepan, add salt and add chicken fillet. Let the liquid boil again, then reduce the heat, cover the pan with a lid and cook until tender, 30-40 minutes.

Remove the finished fillet and cool, cut into small cubes.

Drain the marinade from the pickled champignons, place them in a colander, rinse in running water and leave for 5 minutes to drain off excess moisture. Cut the mushrooms into small pieces.

Boil hard-boiled eggs, cool, peel and grate on a fine grater.

Cook and cool the carrots in advance. Now clean it and rub it on a fine grater.

Rinse the leeks under running water and cut into thin half rings. If you don't have leeks, you can use a regular onion. To avoid strong bitterness, chop it finely and pour boiling water over it, let it sit for 10 minutes, then drain the water.

Now take the festive dish and start laying out the salad in layers, observing two main points. First, apply a thin mayonnaise mesh to each layer. Secondly, place the salad in the center of the dish, leaving plenty of space around the edges for laying out the petals from the chips.

First comes the chicken fillet.

Place carrots in a second layer.

The third layer will be of champignons. Instead of champignons, you can use other mushrooms in the salad; boletus or honey mushrooms are perfect.

Place the onion on the mushroom layer.

Next come the grated eggs.

Drain canned corn. Cover the entire surface of the salad with grains (not just on top, but on all sides).

To ensure the salad is well soaked, place it in the refrigerator for 50-60 minutes.

Before serving, decorate in the shape of a flower. To do this, place the petals from the chips in a circle. If possible, buy chips in tins, where they are all the same size, then the sunflower will turn out neat and beautiful with the same petals.

Cut the olives into halves and decorate the surface of the salad with them, but do not place them close to each other, leave gaps so that the yellow corn can be seen.

You can use another option for decorating Sunflower salad. Finely chop fresh dill and sprinkle in a circle between the salad itself and the chips.

Sunflower salad with chicken and mushrooms is ready, serve and surprise your guests.

Sunflower salad with chips and cod liver

We all know how healthy cod liver is, but hardly anyone eats it on its own. To replenish the body with vitamins and beneficial microelements, this product is most often added to various dishes. Sunflower salad with chips and cod liver is very high in calories. It is so tender and tasty that sometimes it is impossible to resist. But occasionally you can treat yourself to some goodies.

Ingredients

• onion - 1 pc.;
• granulated sugar - 1 tsp;
• table vinegar 9% - 1 tbsp. l.;
• potatoes - 3 pcs.;
• pickled cucumbers - 3 pcs.;
• cod liver - 1 jar (230 g);
• chicken eggs - 3 pcs.;
• canned corn - 250 g;
• fresh dill - 1 medium bunch;
• mayonnaise - 4 tbsp. l.;
• chips - 30 g;
• salt - to your taste;

Preparation

1. First of all, marinate the onion to remove any excess bitterness. Peel it, wash it and cut it into small cubes. Place in a bowl, add sugar and vinegar, pour boiling water (it should completely cover the entire onion). Set aside for now and let it marinate.
2. Boil the potatoes in their jackets in advance and cool. Peel and grate on a coarse grater. Add half the mayonnaise, salt to your taste and stir. Place the resulting mass in the center of the dish on which you will form the salad, and press down thoroughly with a spoon.
3. Grate the cucumbers on a medium grater, place in a colander to drain excess liquid, otherwise it will later spoil the entire look of the salad (it will not hold its shape). Then place the potato layer on top and spread with ½ tablespoon of mayonnaise.
4. Drain the oil from the cod liver, place it in a bowl and mash well with a fork. Arrange the liver evenly in the third layer in the salad.
5. Squeeze the onion from the marinade and place it on the cod liver. There is no need to lubricate these two layers with mayonnaise, the cod liver itself is fatty, and the onions are juicy.
6. Also hard-boil the eggs in advance and cool. Peel them from the shell and separate the whites from the yolks. Rub the egg whites on a fine grater, place them on top of the onions and generously brush with the remaining mayonnaise. Mash the yolks with a fork and crush the salad with them.
7. Drain the corn, place in a colander, rinse under running water and let drain. Spread the corn over the entire surface of the salad and place the dish in the refrigerator to soak for 50-60 minutes.
8. Wash the dill, dry and finely chop. Before serving, sprinkle the greens generously around the salad.
9. Arrange the chips in a circle. Tuck them under the dill with one edge to create the impression of flower petals growing from the greenery.

Sunflower salad with fried mushrooms

This version of the salad has slightly fewer ingredients and is easier to prepare. The only thing that will take time is frying the mushrooms. For the rest, you just need to grate everything and form a salad. Thanks to grated eggs and cheese, fried mushrooms, the finished dish is very tender.

Ingredients

• chicken fillet - 250-280 g;
• fresh champignons - 200 g;
• vegetable oil (for frying) - 1-2 tbsp. l.;
• eggs - 3 pcs.;
• hard cheese - 100 g;
• salt and ground black pepper - to your taste;
• mayonnaise - 120-140 g;
• chips - 30 g;
• pitted olives - 300 g.

Preparation

1. Wash the chicken and cook it until tender (don't forget to salt the water to taste). Cool and chop finely.
2. Wash the mushrooms and chop finely. Heat vegetable oil in a frying pan and fry the mushrooms until cooked. Salt and pepper them and let the champignons cool.
3. Boil, cool and peel the eggs. Separate the yolks from the whites and grate them: yolks for fine ones, whites for large ones.
4. Grate the cheese onto a fine grater.
5. Transfer the chicken to a flat serving platter so that there is room around the edge for the chips. Apply mayonnaise mesh on top of the chicken.
6. Next comes a layer of fried mushrooms and again a network of mayonnaise.
7. Place grated whites over the entire surface of the salad and brush them with mayonnaise.
8. Repeat the same with the cheese, spread it in the next layer and apply a mesh of mayonnaise.
9. Next, crush the entire surface of the salad with grated yolks. Send the salad to a cold place so that it is properly soaked (1-1.5 hours will be enough).
10. Before serving the Sunflower salad with fried mushrooms to the holiday table, arrange chips in the shape of flower petals in a circle. Cut the olives into two halves and decorate the entire surface with them.

Sunflower salad with seeds and chips

The Sunflower salad with seeds and chips is only slightly inferior in beauty to those decorated with olives. Here the surface is sprinkled with ordinary sunflower seeds, it doesn’t look so elegant, but it’s very tasty.

Ingredients

• onions - 2 pcs.;
• fresh champignons - 250 g;
• butter - 20-30 g;
• onions - 2 pcs.;
• chicken fillet - 250 g;
• vegetable oil - 1 tbsp. l.;
• carrot - 1 pc.;
• sunflower seeds, peeled (roasted) - ½ cup;
• salt and ground black pepper - to your taste;
• mayonnaise - 60-80 g;
• chips - 30 g.

Preparation

Sunflower salad with chips appeared thanks to one inventive housewife with a good imagination. Gradually, the recipe for this festive dish decorated in the shape of a flower spread across the Internet and gained popularity.

Now the vastness of the “global web” offers many variations of this dish. The only things that remain unchanged are the chips, which symbolize petals, and the olives, which resemble sunflower seeds. Let us also consider one of the most successful options for a cute salad.

Ingredients:

• chicken fillet (smoked) - 300 g;
• eggs - 3 pcs.;
• champignons - 300 g;
• onion - 1 pc.;
• vegetable oil - 1-2 tbsp. spoons;
• cheese - 100 g;
• mayonnaise - to taste;
• salt - to taste.

For registration:

• chips - 15-20 pcs.;
• pitted olives - 1 can;
• cherry - 1 pc.;
• parsley - 1-2 sprigs.

Sunflower salad recipe with chips

How to prepare Sunflower salad

1. Cut the chicken meat into small pieces. After peeling the onion, chop it with a knife. Rub the cheese with medium shavings.
   
2. After thoroughly washing and drying the champignons, chop them into thin slices.
   
3. Boil the eggs in boiling water for about 10 minutes (until hard-boiled), then cool and peel. Three egg whites on a coarse grater, and grind the yolks with a fork into fine crumbs.
   
4. Fry the onion until soft with a spoon or two of vegetable oil, and then add the champignons. Stirring occasionally, cook the mushrooms until cooked. A few minutes before removing from heat, sprinkle the contents of the pan with salt.
   
5. Now let's start forming the salad. Place the sliced ​​meat in an even layer on a round plate and brush with mayonnaise.
   
6. We distribute the champignons on top. At this stage we do without mayonnaise, since the mushrooms are already quite juicy due to the vegetable oil.
   
7. Next, add the egg white. This layer can be lightly salted. Cover the whites with a thin layer of mayonnaise.
   
8. The next step is to sprinkle the top and sides of our multi-layered piece with cheese shavings. Once again coat the salad with mayonnaise.
   
9. The final step is to cover the mayonnaise layer with egg yolk crumbs. With this, the basis of “Sunflower” is ready. Place the salad in the refrigerator for at least half an hour until completely soaked.
   
10. Before serving, we decorate our dish in the shape of a flower. We insert chips into the salad in a circle, which will serve as an imitation of petals. Cut the olives into halves and place them on top of the egg crumbs (you can completely hide the yolk or leave the yellow center).
    
11. Making a ladybug. To do this, place a couple of parsley leaves on the surface of the salad, and place half a cherry on top. We form the “head” and black dots from olives. We draw “eyes” with mayonnaise.
    

Sunflower salad with chips is completely ready! Bon appetit!

A recipe that will always help out if you need to decorate the table for a holiday with a beautiful salad is sunflower salad. To do this, you need to take note of the methods for preparing such a salad, especially since there are several types. This is an unusual salad and the recipe itself does not have a specific type, but it must meet a mandatory condition - to resemble a sunflower. Children are very happy with its appearance, but a certain list of products must be used for them.

Examples of sunflower salad recipes will be given below, but in short, this is how you can prepare such a dish with chips; with chicken and mushrooms; cod liver; corn; smoked chicken; crab sticks.

The standard set of products for this salad are boiled eggs, pickled mushrooms, chicken fillet, olives, carrots, chips and mayonnaise for dressing. The sunflower leaves are laid out with chopped cheese or yellow pepper. Chips for decorating leaves began to be used more and more often, and this type of dish appealed to people of all ages. Thanks to these varieties of the salad in question, each new type can be prepared for each individual holiday. And have no doubt, they are all so tasty and will disappear from the table so much that even outside the holiday, loved ones and children will gladly forgive you to cook it again and again.

So, let's get started with the recipe for Sunflower salad with corn and mushrooms. From the name itself it is clear that this is a quite tasty dish, because almost everyone likes the combination of corn and mushrooms, and guests will definitely like it.

Ingredients:

• champignons - 200 g;
• canned corn - 400 g;
• chicken fillet - 300 g;
• chicken egg - 3 pcs.;
• carrot - 1 pc.;
• onion - 1 pc.;
• mayonnaise - 150 ml;
• chips - 50 g;
• salt;
• spices (curry, mixture of peppers) to taste;
• greens - 5-10 g;
• olives optional.

Preparation

The method for creating such a salad is quite simple. You need to boil the eggs. To do this, you need to fill them with a sufficient amount of cold water, and also add a little salt, bring to a boil, and cook for up to eight minutes. Then they should be filled with cold water, wait until they cool down, peel and grate them.

The onion must be carefully peeled, then chopped as finely as possible and fried until golden brown in a frying pan in sunflower oil.

Canned mushrooms, preferably champignons, rinse and chop. Then they should be lightly fried in a frying pan in sunflower oil, after adding spices and salt. The approximate frying time will be up to ten minutes. Peeled carrots must be grated on a coarse grater and also fried in oil.

The chicken fillet will need to be cut into small cubes and fried in a frying pan with spices, salt and vegetable oil. The fillet will take about ten minutes to cook.

All prepared fried ingredients must be cooled before forming the salad.

Sunflower salad is laid out in layers:

1. chicken;
2. carrot;
3. mayonnaise;
4. mushrooms;
5. fried onions;
6. mayonnaise;
7. grated eggs.
8. mayonnaise;
9. corn.

Please note: the corn should cover the entire salad.

The final stage is to lay out the chips around the dish, making the “petals” of our flower. If you wish, you can show your imagination and decorate the salad with herbs and olives.

At first glance, this is a simple and familiar combination of ingredients, but once you taste it, this dish will be added to the white list and will become a constant companion at any table.

Sunflower salad with ham

Ingredients:

• ham - 200 g;
• canned corn - 300 g;
• canned peas - 300 g;
• fresh cucumber - 1-2 pcs.;
• mayonnaise - 100-150 ml;
• chicken egg - 4-5 pcs.;
• cheese - 150 g;
• olives - 100 g;
• chips - 50 g;
• salt;
• ground black pepper - 1 chip.

Preparation

Cut the ham into pieces and fry in vegetable oil in a well-heated frying pan until tender. Then let it cool and transfer to a bowl. Open the canned corn and green peas, drain the liquid and add them to the cooled ham.

Take a fresh cucumber and chop it into small cubes.

Boil the eggs with salt, cool, peel and cut everything into small cubes.

Add all chopped ingredients to the salad. Season with salt and pepper to taste, add mayonnaise and mix well.

Transfer the finished dish to a salad bowl and sprinkle cheese on top, which must be grated on a large grater. The grated cheese should cover the entire top.

We decorate the dish along the sides of the salad bowl with chips, making petals with them. Also, if desired, the top can be decorated with olives, giving the dish the appearance of sunflower seeds.

All the best and most delicious products are collected in this salad, and if you try it once, your loved ones will ask you to cook it even outside of the holiday.

Sunflower salad with sprats

This type of salad requires the addition of canned fish in oil. You can take sprats, it will be delicious.

Ingredients:

• sprats - 1 can (240 g);
• canned corn - 100 g;
• olives - 50 g;
• potatoes - 3 pcs.;
• hard cheese - 100-150 g;
• chicken egg - 4 pcs.;
• onion - 1 pc.;
• chips - 1 pack. (35 g);
• mayonnaise - 200 g;
• vinegar - 1 dessert spoon;
• sugar - 0.5 teaspoons.

Preparation

The potatoes need to be washed, boiled in their skins and cooled. Now peel the boiled potatoes and grate them on the coarse side of a grater. The eggs need to be boiled for 10 minutes, drain the water, cool (in cold water), peel and separate the white and yolk in different directions.

Peel the onion, cut into small pieces, sprinkle with sugar, sprinkle with vinegar and mix. This marinade should stand for fifteen minutes. The yolks should be grated as finely as possible, and the whites should be grated on a coarse grater. Three cheese on a fine grater. Grind an open jar of sprats together with oil. It is convenient to do this with a fork.

We collect the salad, it goes in layers:

• whites coated with mayonnaise;
• grated potatoes;
• mayonnaise;
• mashed sprats;
• put pickled onions on top of the sprat;
• grease with mayonnaise;
• grated cheese topped with mayonnaise;
• grated yolks.

We decorate the sides of the salad with half an open can of corn, and place olives in the center, giving the appearance of seeds. As always, we make petals out of chips.

It’s not for nothing that the salad in question has “in a new way” in its name. It is quite young of all types and perhaps not everyone has tried it. So surprise your loved ones and guests with this brand new dish.

Sunflower salad with crab sticks

This is the simplest type of salad. But, despite its simplicity, it decorates the table and looks quite beautiful. Plus, it's also amazingly delicious.

Ingredients:

• crab sticks - 200 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 2 pcs.;
• apple - 1 pc.;
• olives - 1 jar;
• salt - 0.5 tsp;
• chips - 1 pack;
• mayonnaise;
• sugar - 0.5 tsp;
• vinegar - 0.5-1 tsp.

To be able to prepare such a dish, you need to wash and cook jacket potatoes and carrots. This will take around twenty-five minutes. Then they need to be allowed to cool and cleaned. Grate the potatoes on a coarse grater, grate the carrots on a medium grater.

Peel the onion, cut into half rings and marinate in sugar and vinegar. The marinade should be pressed down with your hands and left for ten minutes.

Cut crab sticks into pieces. Cut the olives into quarters to make them look like seeds. Peel the apple and grate it on a large grater.

Now it's time to assemble our layered salad:

1. salt the potatoes and grease them well with mayonnaise so that they are saturated with it;
2. put pickled onions on top;
3. Next comes grated apple smeared with mayonnaise;
4. salted carrots and also greased with mayonnaise;
5. The outermost layer will be crab sticks with mayonnaise.

The decoration is the familiar olives arranged in the form of seeds and petals made from chips. The dish needs to sit in the refrigerator for two hours, so it will be soaked properly and it will have a rich taste. The dish is ready and all that remains is to serve it to the table.

This version of the dish is already mysterious based on its name. It has a rather interesting taste, since it is made from orange with the addition of roasted seeds. The surprise remains the gas station.

Ingredients:

• carrots (raw, sweet varieties) - 100 g;
• beets (raw, sweet varieties) - 100 g;
• orange - 1 pc.;
• salad (any to your taste) - 1 bunch;
• sunflower seeds (roasted grains) - 30 g.

Products for refilling:

• vegetable oil - 3 tbsp. l.;
• balsamic vinegar - 1 tbsp. l.;
• orange juice - 2 tbsp. l.;
• sugar - 1 tsp;
• salt;
• black pepper;
• spices (to taste and desire).

Preparation

Peel the beets and carrots and grate them so that they resemble the appearance of Korean carrots. The orange needs to be peeled and the membranes with seeds removed, then divided into small pieces. As for the seeds, we fry them.

We wash the lettuce leaves, dry them well and place them in a dish, sprinkling them with a little salt. Combine the grated beets and carrots with other separately torn lettuce leaves.

Prepare the dressing for our dish: mix vinegar, orange juice, sugar, salt, butter and mix.

Place the vegetables on a dish with cooked and dried lettuce leaves and pour over the prepared dressing. Garnish with chopped orange and fried seeds.

This simple but unusual salad is ready. Surprise your guests and recommend to your friends!

Sunflower salad with caviar

This very tasty and beautiful salad will become a real decoration for your holiday table; it looks really rich and tastes simply amazing!

Ingredients:

• 2 boiled potatoes;
• 3 boiled eggs;
• 2 medium fresh cucumbers;
• 300 g lightly salted smoked salmon (trout is possible);
• 25 g dill;
• “Tsarskaya” caviar (similar to black, made from sturgeon meat);
• Pringles chips;
• mayonnaise;
• lettuce leaves.

Preparation

The greens must be washed, dried thoroughly and placed on a plate.

The salad is layered, so we will also assemble it layer by layer:

1. the first layer will be potatoes, which need to be coarsely grated, add some salt and thoroughly mix this layer with mayonnaise.
2. Then place fish cut into small pieces on top.
3. The third layer will be cucumbers cut into strips.
4. On a layer of cucumbers we place a mixture of eggs, which will need to be chopped on a medium-sized grater, as well as chopped dill and mayonnaise.
5. The last layer will be caviar, which we spread on top of the egg mixture.

It is better to store this salad in a cold place, and before serving, take it out and only then garnish with chips. If you mix the products with mayonnaise, they will be soaked almost immediately and then the salad will turn out tastier.

Of course, you can replace caviar with natural one, this will only make the salad tastier, but its cost will rise to a truly elite holiday dish. But even with an artificial, inexpensive analogue, the dish will turn out amazingly tasty!

Sunflower salad. Classic recipe

This is an original and easy to prepare salad. It is very easy to prepare and will delight you with its taste. And, importantly, this particular version of the recipe is considered the base for all other experiments.

Ingredients:

• chicken breast - 200 g;
• champignons - 200 g;
• eggs - 3 pcs.;
• cheese - 100 g;
• black olives without pits - 10-20 pcs.;
• chips for decoration - 40-50 pcs.

Products

In order to prepare this dish, you need to boil the fillet, let it cool and cut into small cubes. Slice the mushrooms and fry them in a preheated frying pan for about 10 minutes.

Boil the eggs, separate the yolks from the whites and leave two whites. We rub these whites and two eggs through a coarse grater. Mash the yolks of three eggs with a fork. The cheese needs to be grated coarsely on a grater of a suitable size.

Sunflower salad is layered, each layer must be coated with mayonnaise: breast, fried mushrooms, grated eggs and cheese. The outermost layer is the yolks, but there is no need to coat them with mayonnaise.

Cut the olives into four pieces and decorate the top of the dish. Before serving, place the chips around the side of the salad.

This traditional salad is suitable for any holiday and will be a great decoration for any table. Pamper your loved ones and children, because they love this delicious flower so much.

There are different options for making and decorating snacks. And the taste of the dish can vary significantly depending on the chosen recipe: the salad can be meat, chicken, seafood, and even liver or sprats. You can experiment as much as you like, but one condition must be met: the appetizer should look like a sunflower.

Design options

The salad is laid out in a heap in the center of a large-diameter flat plate, then decorated with certain products that imitate the center of a flower, which can be yellow or with black inclusions of seeds. Around the “middle” are laid out “edible petals”, the role of which is traditionally played by oval-shaped chips. The table below will give you an idea of ​​the dish design options.

Table - Decoration of the Sunflower salad

The dish is decorated with chips and crackers only before serving, otherwise they will soften.

Classic recipe for Sunflower salad and 8 more options

Theoretically, any salad can be decorated in the shape of a sunflower, even the banal Olivier. However, there are many snacks, the components of which are harmoniously combined with “decorative elements”. Let's look at the most popular of them.

The proposed recipes contain a description of the design, but you can choose the decoration method at your own discretion, the main thing is that the components used are combined with each other to your taste.

Traditional

Peculiarities. The traditional version of the snack looks very impressive, but for decoration you need to use high-quality chips, of the same size, preferably packaged in tin tubes, for example, Pringles.

Components:

• boiled chicken fillet - 600 g;
• pickled champignons and pitted olives - 200 g each;
• hard cheese - 150 g;
• hard-boiled eggs - three;
• chips - 100 g;
• mayonnaise - two soup spoons;
• salt at the discretion of the cook.

Technique

1. Chop the fillet and mushrooms into small pieces of approximately the same size, and process the cheese with a coarse grater.
2. Divide the olives in half.
3. Grate the whites coarsely, the yolks finely.
4. Place the chicken in the center of the plate, cover with mayonnaise, the next step is mushrooms and mayonnaise again, then proteins, cheese, mayonnaise.
5. The last component is the yolks; cover the entire surface of the salad with the product.
6. Decorate the “middle” with olives.
7. Place petal chips around.

To boil, immerse the fillet in water heated to 75°C, after boiling, reduce the heat, add salt, a couple of laurel leaves, cook for another 20-25 minutes.

With carrots

Peculiarities. Another step-by-step recipe for Sunflower salad with chicken breast involves a larger set of ingredients: the appetizer is more satisfying and original in taste.

Components:

• chicken breast or fillet - 300 g;
• marinated champignons - 200 g;
• boiled carrots - 200 g;
• canned corn - 400 g;
• hard-boiled eggs - three;
• onion - head;
• mayonnaise - two or three soup spoons;
• olives and chips for decoration;
• vegetable oil for frying;
• salt at the discretion of the cook.

Technique

1. Fry the breast, cut into small pieces, and add salt.
2. Chop the onion, scald with boiling water, and after ten minutes, drain the water.
3. Grind carrots and eggs.
4. Chop the mushrooms into small pieces.
5. Assemble the ingredients in layers, seasoning with mayonnaise: chicken, carrots, champignons, onions, eggs.
6. Spread the last layer of corn around the entire perimeter of the salad.
7. Decorate with olives and chips.

Instead of champignons, you can use any pickled mushrooms. Or even fresh or frozen forest ones, but before adding them to the salad, they need to be fried with onions in vegetable oil and cooled.

With black beans and peanuts

Peculiarities. Black beans are not easy to find on sale, so they can be excluded from the composition or replaced with olives. You can prepare the Sunflower salad with mushrooms and chips according to this recipe by marinating the onions with lemon juice rather than vinegar.

Components:

• chicken fillet - 300-400 g;
• pickled champignons and canned corn - 200 g each;
• hard-boiled eggs - three pieces;
• peeled salted peanuts - 50 g;
• onion - two fruits;
• apple cider vinegar - 150 ml;
• cooked black beans and chips for decoration;
• lemon juice, olive oil, soy sauce - for marinating chicken;

Technique

1. Combine lemon juice, soy sauce and olive oil in equal volumes and marinate diced fillet in the mixture.
2. After half an hour, fry the chicken or cook in the oven.
3. Chop the onion, add vinegar, and after an hour, strain the liquid.
4. Chop the mushrooms into cubes, crush the peanuts in a mortar, and chop the eggs.
5. Lay out the ingredients layer by layer, alternating with mayonnaise: chicken, onions, champignons, peanuts, eggs.
6. The last layer is corn so that it completely covers the salad.
7. Decorate in the shape of a flower.

Eggs for salad are boiled like this: pour cold water over the product, add a small spoon of salt so that the shell does not crack, and after boiling, cook for ten minutes. Run it under cold running water for a while to make it easier to clean.

With sausage

Peculiarities. You can prepare the Sunflower salad without chips, depicting the petals as Chinese cabbage leaves. The appetizer looks impressive, although it only vaguely resembles a sunny flower.

Components:

• smoked sausage - 250 g;
• hard cream cheese - 150 g;
• Chinese cabbage - half a head;
• cucumbers and hard-boiled eggs - three pieces each;
• mayonnaise, salt at the discretion of the cook;
• Chinese cabbage, olives for decoration.

Technique

1. Chop eggs, cucumbers and sausage into cubes.
2. Chop the cabbage into narrow strips.
3. Mix all ingredients and season with mayonnaise.
4. Place Chinese cabbage leaves in a dish with their oval edges facing outward so that they form a flower. Leaves that are too long can be cut in half.
5. Place the salad in the middle of the plate so that the “mound” is surrounded by cabbage petal leaves.
6. Sprinkle with grated cheese and garnish with olive halves.

Cucumbers will work either fresh, pickled or salted.

With sprats

Peculiarities. Traditional mushrooms and olives are not used as part of the appetizer, since they do not harmonize at all with canned food. But chips with fish or squid flavor will highlight the gastronomic subtext of the dish.

Components:

• boiled potatoes - two fruits;
• boiled carrots - one;
• onion - one head;
• sprats and canned beans - 200 g each;
• apple cider vinegar - three soup spoons;
• sugar - soup spoon;
• rye crackers, chips for decoration;
• mayonnaise, salt at the discretion of the cook.

Technique

1. Stir the sugar into the bite and pour the marinade over the chopped onion for half an hour. Rinse the vegetable with cold water.
2. Cut carrots and potatoes into cubes.
3. Add onions, peeled and chopped sprats, and beans without liquid to the vegetables. Season with mayonnaise.
4. Place on a plate.
5. Sprinkle with breadcrumbs and frame with chips.

You can make crackers yourself. Cut the black bread into pieces of the required size, add salt and pepper. Place in an oven preheated to 200°C for a quarter of an hour.

With crab sticks

Peculiarities. The recipe for Sunflower salad with chips, corn and crab sticks involves the use of seafood. Its taste is far from traditional, but captivates with its originality and piquancy.

Components:

• sea ​​cocktail - 300 g;
• crab sticks - 200 g;
• fresh cucumbers - one or two fruits;
• cherry tomatoes - six to eight pieces;
• quail eggs - six to eight pieces;
• garlic, herbs, soy sauce,
• peeled seeds and chips for decoration.

Technique

1. Simmer the seafood cocktail with soy sauce and garlic, cover with a lid, until cooked (five to seven minutes).
2. Chop crab sticks into cubes, cucumbers, eggs, and divide tomatoes into four parts.
3. Arrange the ingredients in layers in random order, coating with mayonnaise, but eggs or crab sticks should go last.
4. Decorate with sunflower seeds and chips toasted in a dry frying pan.

When choosing canned food, you should pay attention to the marking on the lid of the package: C20 - a sign of a low-quality product.

With pineapples

Peculiarities. The exotic taste of the salad involves an original combination of sweetish ingredients with chicken. This “gastronomic melody” will appeal only to true gourmets, but not to adherents of traditional combinations.

Components:

• smoked chicken - 300 g;
• boiled mushrooms, hard cheese, pineapples in their own juice - 200 g each;
• avocado - one fruit;
• sour apples - three pieces;
• fresh cucumber - one fruit;
• olives (green) - 100 g;
• mayonnaise at the discretion of the cook;
• black grapes and chips for decoration.

Technique

1. Chop the apples into cubes and sprinkle with lemon juice: this will prevent them from darkening.
2. Also chop cucumber, avocado, mushrooms, chicken and pineapples.
3. Grate eggs and cheese.
4. Chop the olives into rings.
5. Place the ingredients in random order, layer by layer, “flavoring” with mayonnaise.
6. Decorate with grapes and chips.

It is advisable to use seedless grapes, for example, varieties such as “Black Finger”, “Kishmish Black”, “Kishmish Jupiter”.

With prunes

Peculiarities. The recipe for Sunflower salad with prunes as a meat component involves ham. Smoked or boiled chicken or boiled beef will do instead.

Components:

• ham - 250 g;
• pickled mushrooms, brain peas - 200 g each;
• pickled cucumbers - two or three pieces;
• prunes - 250 g;
• hard-boiled eggs - three pieces;
• hard cheese - 150 g;
• walnuts - 50 g;
• mayonnaise at the discretion of the cook;
• chips for decoration.

Technique

1. Cut ham, cucumbers, and mushrooms into thin slices. Chop 180 g prunes.
2. Chop the nuts.
3. Form a salad by arranging the products in layers, not forgetting to soak each one with mayonnaise sauce: ham, egg mixture, prunes, mushrooms, cheese.
4. Finely chop the remaining prunes, mix with nuts and decorate the salad, arrange the chips around.

Before making Sunflower salad at home, you need to steam the prunes in boiling water for about ten minutes.

With cod liver

Peculiarities. Black caviar, used for decoration, is an expensive delicacy. Therefore, if desired, you can prepare a dish with simulated caviar. Cod liver must be taken of the highest quality: cheap analogues, as a rule, taste bitter and resemble ordinary canned food, and not of the best quality.

Components:

• cod liver - one package;
• fresh (or frozen) mushrooms - 200 g;
• boiled potatoes, onions - two fruits each;
• pickled cucumbers - five pieces;
• green onions - a bunch;
• mayonnaise at the discretion of the cook;
• black caviar and chips for decoration.

Technique

1. Sauté mushrooms with chopped onions and let cool.
2. Chop the potatoes into cubes, cucumbers into rings or half rings.
3. Grind the liver, chop the green onions.
4. Form the appetizer layer by layer, seasoning with mayonnaise: cod, potatoes, mushrooms, cucumbers, onions.
5. Decorate with chips and caviar.

Imitated or synthetic caviar is made from seaweed. It is only connected to the real one by its similar appearance and “marine” taste. When choosing a product, you need to make sure that the composition does not contain synthetic dyes.

Sunflower salad with chips can be made without mayonnaise, replacing this ingredient with sour cream or natural yogurt. Here are three more tips that will come in handy when preparing snacks.

1. "Airiness" effect. If the ingredients are laid out in layers, there is no need to compact them tightly: the products themselves will “lay down” as needed, and the dish will seem lighter in taste.
2. A competent ambassador. There is no need to sprinkle each layer with salt; many of the products included in the dish already have a pronounced taste, and mayonnaise also makes its contribution. But if you use boiled chicken, you need to boil the product in salted water.
3. Culinary experiments. It is not necessary to follow the suggested recipes step by step; you can add additional components to the composition, for example, boiled potatoes add “weight” to the dish; the main thing is not to overdo it, so as not to drown out the main taste. You can replace the ingredients: instead of chicken or ham, use boiled or boiled-smoked beef. However, only those who do not doubt their ability to evaluate the taste compatibility of products should give free rein to their imagination.

When choosing a Sunflower salad recipe, you should rely not only on the presence or absence of the necessary ingredients and the taste preferences of the guests. It is important to consider the audience that is gathering. Thus, an interestingly designed appetizer with boiled chicken and a minimal amount of mayonnaise is suitable for children, those who like to sit with beer will appreciate the seafood salad, and connoisseurs of exotic cuisine will appreciate the original variation of the dish with pineapples and avocado.

I don’t think anyone will question the name of this salad. In its classic version, it is served on a large platter surrounded by potato chips, with olive slices placed on the surface, which act as ripe black seeds. This is its main difference from other salads. Since the internal content can be completely different. Today we have collected here three of the most popular recipes, two of which are served exactly according to the rules, and the third... one that bears the name of sunflower in a new way. In the first recipe you will see everyone’s favorite chicken and mushrooms, in the second there is cod liver, which is also a frequent guest of salads, and in the third... let this remain a little secret for now, which we will reveal below in the text with step-by-step photos.

Sunflower salad with chicken, chips and mushrooms: classic recipe, step by step, with photos

The Sunflower salad harmoniously combines tender chicken, juicy mushrooms and fresh aromatic cucumber. Chips are used for decoration, and even if they are of different sizes (which happens when you cook yourself at home), they can be beautifully arranged, like flower petals. According to the recipe, the center is lined with olives, they are like seeds in a sunflower hat. But those who don’t like them can use dark ones. It goes great with chicken and cheese. Sometimes pickled cucumber is cut into a dish. If this is what you use, then it is better to lay the top with olives, and for fresh cucumber you can use grapes.

Ingredients:

• chicken - 200g;
• cheese - 50g;
• mushrooms - 100g;
• onions - 1 pc;
• eggs - 2 pcs;
• chips;
• fresh cucumber - 2 pcs;
• mayonnaise - 200g;
• salt - to taste;
• sunflower oil - 50 ml.

How to make sunflower salad

1. We will prepare all the necessary products. Boil eggs hard. Mushrooms, I have champignons, wash them, clean them, remove dark spots, cut them into cubes. Peel the onion and chop finely. Place onions and champignons in a frying pan with vegetable oil.
   
2. Place the frying pan on the burner and simmer the mushrooms until soft over medium heat. Don't forget to add salt and ground pepper.
   
3. Take breast or thigh fillet. If the meat is on the bone, then separate the bone. Wash the chicken, add cold water and cook until done. To make the meat aromatic, we will cook it with the onion, bay leaf, and salted water. The chicken has been cooked, now cut into small pieces or separate into fibers.
   
4. Take a plate of a suitable size and lay out the first layer of chicken.
   
5. Generously coat the meat with mayonnaise. A lighter sauce can be made with one part mayonnaise and one part yogurt. Everyone will choose the sauce at their own discretion. Both options go well with all the ingredients.
   
6. We lay out the next row of mushrooms. They are juicy, soft, very aromatic.
   
7. Cut fresh cucumber into cubes. If desired, of course, you can grate it on a coarse grater. But grated cucumber quickly releases juice and the salad should be served immediately; it will not be stored for a long time.
   
8. We lay out another layer of cucumbers and grease with sauce.
   
9. We peel boiled chicken eggs, cut them into two parts and separate the white from the yolk. Grate the white and yolk separately. We will lay them out in separate layers.
   
10. We lay out a layer of protein, cover them with mayonnaise or sauce. I grated the protein on a coarse grater, but it would have been better to grate it finely.
    
11. A piece of hard cheese is also grated. You can take Dutch or Russian cheese.
    
12. Another row in the salad of grated cheese, which we cover with a mesh of mayonnaise.
    
13. And then the yolk completes everything.
    
14. The last step is to beautifully lay out the chips in a circle. These will be the petals of our sunflower. Of course, from expensive store-bought chips the petals will be one to one, but we usually avoid such products. So I had to make my own classic potato chips. They are not so beautiful, but natural and harmless. And the Sunflower salad won’t work without them.
    
15. Cut the olives into halves and place them in the middle of the salad. Place the finished plate with Sunflower in a cool place for an hour. From the specified amount of products I got two impressive plates for a large holiday table.
    
    

Sunflower salad with cod liver: recipe with photo

Cod liver is sold in canned form and on store shelves, as a rule, represented by several manufacturers and in several price categories. Since we usually prepare Sunflower only for festive feasts, there is no need to waste time on trifles and choose a product of the best quality. The same goes for chips. Although the quality is questionable, in the case of our salad there is no way without chips.

What we need:

• potatoes – 1 piece;
• onion – 1 piece;
• cod liver – 1 jar (not all will be used);
• eggs – 3 pcs;
• mayonnaise;
• salt;
• olives;
• chips.

Attention! We will need mayonnaise of a more fluid consistency, and squeeze it onto the top of the salad, making a grid on the surface of the sunflower, preferably from a pastry bag. If you don’t have one, then take the sauce in a soft package and cut off one corner so that a small diameter hole is formed. We will coat each layer.

How to make Sunflower salad

All! The sunflower is ready! You can serve the salad on the table.

Sunflower salad in a new way - with corn and in portions

As promised above, this is no longer a classic recipe and an atypical presentation. There will be no chips, and no big plate of salad. Instead there will be corn, it is also yellow, and we will make small sunflower flowers from it. Small ones, because we will serve them in portions. This setting is perfect for a buffet.

List of products for 20 servings:

• black bread - 20 slices;
• hard cheese – 200g;
• canned corn – 300g;
• pitted olives – 300g;
• mayonnaise – 150g;
• butter – 50g;
• fresh herbs - a bunch.

How to make a Sunflower in this design

Serving on a platter, we decorate them with sprigs of fresh herbs and get an original take on the classic Sunflower salad in a new way.