10 Salads For The Holiday That Will Withstand The Heat

In summer, holidays are moved to the estates, to the street, and are held in rooms without air conditioning.

In summer, holidays are moved to the estates, to the street, and are held in rooms without air conditioning. Cuts (meat, cheese, vegetable) can be replenished from the refrigerator, they eat hot immediately, but with a salad it’s not so easy. Salad should be on the table throughout the holiday.

We selected (and tested) 10 salads that will definitely stand up to a hot holiday day and evening, while not flowing, winding up or losing their taste. We share with you!

"General's" classic salad

 

This salad with meat turns out to be very satisfying and will feed a whole company of men. But it is necessary to form it with general accuracy, hence the name. Prepare it with beef or chicken, choose to your taste.

Ingredients:

200 g of boiled meat (chicken or beef fillet); 80 g of hard cheese; carrot; beet; 2 eggs; a couple of tablespoons of chopped dried dill (you can also fresh); a handful of walnuts; mayonnaise to taste.

Boil beets, carrots and eggs until tender. Peel and grate separately. Chop walnuts and dill with a knife. Grate the cheese. Cut the meat into small pieces or strips.

Lay the ingredients in layers in a clear salad bowl or on a flat dish using a cooking ring. Lubricate each layer with a thin layer of mayonnaise, or rather draw a mayonnaise mesh. To do this, put the mayonnaise in a plastic bag and cut off the sharp corner from it. The layers below go like this: meat, cheese, eggs, carrots, beets. Then we coat the top and sides with mayonnaise, sprinkle the sides with dill, and spread the nuts on top. Ready! Refrigerate salad until serving.

Salad with chicken and carrots in Korean

 

The success of this salad is ensured by carrots in Korean. We recommend that you cut it smaller in advance and put it on paper towels so that the excess juice is gone. Decorate the salad with chips. It will turn out very tasty and beautiful!

You will need:

250 g chicken fillet; 150 g canned corn; 100 g of carrots in Korean; 40 g chips; mayonnaise to taste; a spoonful of vegetable oil for frying the fillet.

Salt and pepper the chicken fillet if you like, but this is optional. Heat the oil in a skillet over medium heat and fry the chicken pieces until golden brown. Then transfer to a plate while you prepare the other ingredients.

Drain corn and carrots and place on paper towels for 8-10 minutes.

Put a layer of corn on a flat dish, make a mayonnaise mesh, then sliced ​​\u200b\u200bchicken fillet, again mayonnaise and carrots. Sprinkle the top with crumbled chips.

Salad of fried champignons and green beans

 

Fried mushrooms, green beans, onions, garlic and sesame seeds - this is the composition of a very tasty and satisfying salad that can be served both warm and cold.

Ingredients:

200 g green beans (fresh or frozen); 200 g of champignons; bulb; 2 cloves of garlic; salt to taste; spoon-two sesame seeds; a spoonful of vegetable oil.

In a skillet in oil over medium heat, sauté the diced onion until soft. Then add sliced ​​champignons into slices and fry for 4-5 minutes. Then add chopped garlic and fry, stirring, for another 3-4 minutes. Put on a dish and sprinkle with sesame seeds. Ready!

Salad with chicken and mushrooms

 

For this salad, choose any small pickled mushrooms.

Ingredients:

200 g chicken fillet; 2 eggs; 250 g pickled mushrooms; 2 cucumbers; 2 medium potatoes; 100 g of hard cheese; mayonnaise to taste.

Boil eggs, potatoes and chicken until tender, cool. Peel eggs and potatoes, grate. Chop the fillet. Grate the cheese. Peel the cucumbers, cut each lengthwise into 4 parts, cut off the part with the seeds, it is the most watery. Cut into cubes. Drain mushrooms in a colander or place on paper towels.

Spread the salad in layers in a transparent salad bowl or in a culinary ring, 16 cm in diameter. Lubricate each layer with mayonnaise. So, from below: potatoes, cucumbers, eggs, chicken fillet, cheese. Place the mushrooms on top of the salad.

Salad with smoked chicken and corn

 

A very simple four-ingredient salad.

You will need:

a bunch of iceberg lettuce or salad mix; smoked ham; 100 g of hard cheese; 3 art. l. canned corn; 1 tsp mustard; 1 st. l. mayonnaise.

Cut cheese and chicken into small cubes. Dry the corn on a paper towel. Mix mustard with mayonnaise.

Lay the salad mix on a flat dish. Distribute cheese, chicken and corn on it. Pour in the sauce.

Salad with pear and cheese

 

A very light green salad with pieces of pickled cheese rolled in sesame seeds.

Ingredients:

pear; 50 g arugula; 200 g of feta or cheese; 3 art. l. sesame; a couple of tablespoons of balsamic vinegar.

Cut cheese into cubes and roll in sesame seeds. Peel the pear and cut into thin slices. Put the arugula on a flat dish, pear and cheese on it. Pour in the vinegar.

Vegetable salad with chicken breast

 

Fresh and bright salad with green peas, bell peppers, Chinese cabbage. The hearty ingredient is chicken breast.

Ingredients:

one chicken breast fillet; 50 g of Chinese cabbage; Apple; small bell pepper (or half); 100 g green peas (fresh or frozen); mayonnaise to taste.

Chicken breast boiled, baked or fried until tender. Then cut into large cubes. Peel the peas, if using frozen, then pour boiling water for 5 minutes. Peel the pepper and apple and cut into cubes. Chop Chinese cabbage. Mix everything in a bowl. Dress the salad with mayonnaise before serving. Serve in a small salad bowl and refill the bowl as needed. You can dress the salad with sour cream.

Salad with smoked fish

 

Incredibly easy to prepare and very tasty salad with hot smoked fish. Do not delay the guests by the ears!

You will need:

600 g boiled potatoes in their skins; 400 g of hot smoked fish (cod, salmon, sea bass, etc.); bulb; mayonnaise to taste.

Peel the onion and cut into feathers or thin half rings. Pour boiling water for a couple of minutes, then dry, leaning back in a colander. Peel the boiled potatoes and cut into small cubes. Cut the fish into pieces, select the bones. Mix all prepared ingredients with mayonnaise. Ready!

Liver salad with carrots and peas

 

Budget salad, the taste of which will remind you of a liver cake. You can serve it on chicory leaves or Beijing cabbage.

Ingredients:

350 g chicken or turkey liver; 200 g fresh or canned peas; carrot; bulb; salt, black pepper to taste; 2-3 vegetable oils; mayonnaise to taste for dressing.

Rinse the liver, remove the films and fry in a pan in vegetable oil until tender. The liver is fried quickly, 8-10 minutes will be enough. Peel the carrots and onions, cut into strips and fry separately in a frying pan in oil until soft. Cut the cooled cooked liver into strips. It remains to mix all the ingredients, add dried peas and season with mayonnaise.

Salad of chicken giblets with pickled onions

 

A very simple salad, from which it is impossible to break away.

You will need:

300 g of chicken stomachs; 300 g chicken hearts; 2 purple onions; carrot; clove of garlic; 1 st. l. vinegar; 1 tsp Sahara; 1/2 tsp salt plus salt for cooking giblets; 2-3 tbsp. l. mayonnaise; 3-4 black peppercorns.

Rinse the unpeeled giblets, put them in a saucepan, it is not necessary to clean them. Fill with water, add peeled carrots, garlic, bay leaf, pepper, salt to taste. Cook for 40 minutes after boiling over medium heat. Ready giblets cool, clean and finely chop.

Peel the onion, cut into thin half rings. Put the onion in a bowl, add 1/2 tsp. salt, sugar and vinegar. Leave to marinate for 15 minutes. Then strain out excess moisture.

Mix chopped giblets and onions, season with mayonnaise. The salad can be served on bread or toast.

Bon appetit!

Share your holiday salad recipes in the comments below! We will be very happy if you fasten your photo!