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Salad with eggs, cheese and herbs. Green salads Green salad with egg and cheese

Yield: 3-4 servings
Cooking time – 15 minutes.

How to make a salad of fresh herbs and eggs:

First of all, place the eggs in a small metal container (saucepan or ladle) with cold water and put on fire. You can then throw in a few pinches of salt to prevent damage to the integrity of the shell, which loves to crack during the cooking process.

After boiling, cook the eggs over low heat (the water should not boil too much) for 7 minutes - for the salad you need them with a hard yolk (that is, hard-boiled). Then replace the boiling water with cold tap water, cool and remove the shells from the eggs.

In between, rinse all the greens, peel the garlic and place everything on cloth napkins or a towel to dry - excess moisture will not improve the taste of the finished salad (rather, on the contrary, it will spoil it).

Cut the tough stems of the lettuce leaves, roll the leaves themselves (lengthwise) and cut them to a width of 0.5 mm. up to 1 cm.

Remove the parsley and dill leaves from the stems and chop not very finely. On the contrary, chop the garlic as finely as possible. Place all the crushed ingredients in a deep cup, mix and lightly remember.

Chop the cooled eggs into any size using a knife. As an option, use a special egg slicer, if you have one, or a large grater.

Add the eggs to the cup with the greens and stir. Then add salt (pepper if desired), season with yogurt, mix well and, transferring to a salad bowl, serve.

Bon appetit!!!

Step-by-step recipe with photos especially for the Well-Fed Family website. Best regards, Irina Kalinina.

Salads made from greens, including wild herbs, are good for health. The advantage of such salads is that you won’t spend a lot of effort, time and money preparing them. But herbs have an unusual taste, so few people use them to make salads. Such salads can be seasoned with various seasonings, gravies, and dressings to dull and enhance their taste. Nuts are most often used to prepare seasonings, but when consuming them, it is advisable to reduce the amount of oil in the salad.

GREEN SALAD

3-4 pieces of green salad, 3 tablespoons of vegetable oil, 1 tablespoon of lemon juice or vinegar, salt, ground pepper, mustard.

Rinse the green salad leaves well and let the water drain. If the leaves are large, they can be cut. Season the salad with sauce, which can be prepared from vegetable oil, vinegar or lemon juice, salt and ground pepper. If desired, you can add mustard to the sauce, but you need to grind it first.

GREEN SALAD WITH GARLIC GREENS

100 g of green salad leaves, 1 stalk of garlic, 1 bunch of green onions, 2-3 tablespoons of mayonnaise, 2-3 tablespoons of sour cream.

Finely chop green salad leaves, green onions and garlic and season with mayonnaise mixed with sour cream.

GREEN SALAD WITH LEMON JUICE

4-5 pieces of green salad, 3-4 tablespoons of vegetable oil, 3 eggs, juice of 1/2 lemon, 1 tablespoon of prepared mustard, several sprigs of dill, salt to taste.

Wash the green salad leaves and cut into 4 pieces. Then prepare the dressing. To do this, mix mustard with vegetable oil and lemon juice, add finely chopped dill and salt to taste. Hard-boil the eggs, chop finely and then mix with the salad. Then put it in a salad bowl and pour over the dressing.

GREEN SALAD WITH BUTTER

300 g green salad, 1/4 cup vegetable oil and vinegar, salt, pepper, 1 fresh cucumber.

Wash the lettuce leaves and cut into strips. Then pour in a dressing of vegetable oil and vinegar, sprinkle with salt and pepper to taste. The salad can be decorated with slices of fresh cucumbers.

GREEN SALAD WITH MAYONNAISE

1 head of leafy green lettuce, several arrows of green onions, 12 cloves of garlic, 1/2 bunch of parsley, 1/2 jar of mayonnaise, 2 tablespoons of sour cream, pickled grapes, salt to taste.

Wash the salad, peel and cut into thin strips. Add finely chopped green onions, garlic and parsley. Add salt to taste, add mayonnaise, sour cream and stir. On top of the salad you can decorate with pickled grapes.

GREEN SALAD WITH CUCUMBERS AND TOMATOES

4-5 pieces of green lettuce, 2 pickled cucumbers, 2 fresh tomatoes, 2 fresh cucumbers, 1 bunch of green onions, 1 egg, 2 tablespoons vinegar, 3 tablespoons vegetable oil, parsley and dill, 1 teaspoon sugar, salt taste.

Boil the egg, cool and cut into slices. Wash and finely chop the vegetables, season with vegetable oil and vinegar, salt to taste, add sugar. Mix all ingredients, place in a salad bowl and garnish with egg slices and herbs.

GREEN SALAD WITH ONION

3-4 pieces of green lettuce, 7 green onions, 1 medium tomato, 1/3 cup sour cream, salt.

Wash the green salad leaves and onions, drain and chop finely. Cut the tomato into slices. Mix the salad and onion, add salt, pour sour cream and garnish with tomato slices.

GREEN SALAD WITH TOMATOES

100-200 g of green salad, 2 tomatoes, several sprigs of dill; for the sauce - 2 tablespoons of vinegar, 1/2 cup of vegetable oil, salt, sugar, pepper, 1/2 teaspoon of mustard.

Wash the lettuce leaves, chop them, add sliced tomatoes, pour in the sauce, sprinkle with finely chopped dill. To prepare the sauce, combine vegetable oil, vinegar, salt, sugar, pepper and mustard in one bowl and whisk well until smooth. Place the finished salad in a heap in a salad bowl.

GREEN SALAD WITH RADISH

100-200 g of green salad, 1 bunch of radishes, 1/2 cup of sour cream, several sprigs of parsley and dill.

Wash the lettuce leaves, chop finely, add radishes cut into slices and finely chopped dill. Mix everything, pour sour cream. Place the finished salad in a heap into a salad bowl and garnish with parsley sprigs before serving.

GREEN SALAD WITH FRESH CUCUMBERS

3 pieces of green salad, 3 fresh cucumbers, 3 tablespoons of curdled milk, juice of 1/2 lemon, 2 bunches of green onions, several sprigs of dill or parsley, sugar and salt to taste.

Peel fresh cucumbers, remove seeds, cut into thin slices, add salt, place in a sieve and let the juice drain. Mix chopped cucumbers with finely chopped green salad leaves and chopped green onions. Fill everything with yogurt mixed with lemon juice and sugar. Before serving, sprinkle with dill or parsley.

GREEN SALAD WITH SOUR CREAM SAUCE

300 g green salad leaves, 3-4 eggs; for the sauce - 1 bunch of green onions, 1 clove of garlic, juice of 1/2 lemon, 3 tablespoons of sour cream, 1 tablespoon of vegetable oil.

Wash and chop the lettuce leaves. Hard-boil the eggs, cool, peel and cut into small cubes. Mix everything, season with sour cream sauce, which can be prepared as follows: finely chop the green onions and garlic, combine them with sour cream, lemon juice and vegetable oil, mix until smooth.
Place the finished salad in a deep salad bowl and serve immediately.

GREEN SALAD WITH CURLD MOUCH SAUCE

3 pieces of lettuce, 2 eggs, 1 bunch of radishes, 2-3 fresh cucumbers, 1/2 bunch of dill or parsley, 1 glass of curdled milk, 2 tablespoons of vegetable oil, 1 teaspoon of vinegar, sugar, salt to taste.

Cut the washed lettuce leaves into thin strips, finely chop the parsley, mix with the salad and place in the middle of the salad bowl. Hard boil the eggs, cut one egg into circles, the other into six longitudinal pieces. Place the yolk of one egg in the middle of the salad, and place egg slices around it with the whites facing up to form a daisy. Around the salad, place slices of eggs, radishes, sliced cucumbers, and place sprigs of parsley between them. Salt the salad. Prepare the sauce. To do this, add yogurt) salt to taste, beat, add sugar, vinegar, vegetable oil and stir. Serve the prepared sauce in a gravy boat along with the salad.

GREEN SALAD "AVIR" WITH SOUR CREAM

4 pieces of green salad, 5 tablespoons of sour cream, juice of 1/2 lemon, 2 eggs, 1/2 teaspoon of sugar, dill, pepper and salt to taste.

Wash the green salad leaves, cut them each into 2-3 pieces and place in a salad bowl. Place slices of hard-boiled eggs on top and sprinkle with dill. Pour in sauce made from sour cream, lemon juice, pepper, salt and sugar.

GREEN SALAD "SCARLETT" WITH SOUR CREAM

3 pieces of green salad, 1 glass of sour cream, salt, sugar to taste, green onions and dill.

Rinse the green salad leaves in cold water, place in a colander to drain, then chop finely, add salt, add sugar, mix and place in a salad bowl. Finely chop the greens, mix with sour cream and pour the prepared sauce over the entire salad. Serve the finished salad immediately.

GREEN SALAD WITH SOUR CREAM AND EGG

4 pieces of green salad, 1 fresh cucumber, 1 egg, 1/2 cup sour cream, 1 teaspoon vinegar, parsley and dill, salt to taste.

Wash the green salad leaves, cut them and place them in a bowl. Add the thinly sliced hard-boiled egg. Mix everything, add salt to taste, season with sour cream and vinegar. Place the finished salad in a salad bowl, garnish with slices of fresh cucumbers, sprinkle with finely chopped dill and parsley.

GREEN SALAD WITH GARLIC

4 pieces of green salad, 5 tablespoons of vegetable oil, juice of 1/2 lemon, 4 cloves of garlic, salt, pepper.

Rinse the lettuce leaves well, then place in a colander, scald with boiling water and let drain. Cut the salad into strips 1 cm thick, pour in a dressing of vegetable oil mixed with lemon juice, add garlic crushed with salt and pepper. Place the finished salad in a salad bowl and serve immediately.

GREEN SALAD WITH GARLIC AND MAYONEISE

4 pieces of green salad, 1 bunch of parsley and dill, 2 cloves of garlic, 1 egg, 1 tablespoon of mayonnaise, salt, pepper and vinegar to taste.

Rinse the lettuce leaves in cold water, place in a sieve to let the water drain, then place on a plate and place finely chopped parsley and dill on them, crushed garlic with salt, before. Wrap the stuffed leaves in a tube, pour in vinegar and leave to marinate for 2-3 hours. Place the salad on a plate, pour mayonnaise on top and garnish with slices of hard-boiled egg.

GREEN SALAD WITH GARLIC AND SAUCE

200 g green salad, 4 cloves of garlic; for the sauce - 1 glass of vegetable oil, 2-3 eggs, 2 tablespoons of vinegar, 1/4 teaspoon of mustard.

Wash the green salad leaves, scald with boiling water, place on a sieve to drain, and cut into wide strips. Then add finely chopped garlic, stir and season with sauce. To prepare the sauce, beat the egg yolks with a whisk, add mustard to them and, without ceasing to stir, pour in the vegetable oil and vinegar.

GREEN SALAD WITH GARLIC SAUCE

4 pieces of green salad; for the sauce - 4 cloves of garlic, 1 tablespoon of vinegar or citric acid, 1 tablespoon of vegetable oil, several nutmeg kernels, 1 teaspoon of prepared mustard, salt, sugar to taste.

Wash the green salad leaves well and place on a plate. Pour them with a sauce made from vinegar or citric acid, chopped garlic, sugar, salt, mustard, ground nutmeg and vegetable oil. Mix the finished salad, place in a salad bowl and serve immediately.

GREEN SALAD WITH EGGS

3 pieces of green salad, 2 eggs, 2 tablespoons of vegetable oil, 1/2 cup of sour cream, 1 teaspoon of mustard, 1 teaspoon of vinegar, parsley, radishes, salt.

Hard-boil the eggs, grind the yolks with salt. Add mustard and vinegar in small portions, stirring continuously, then add vegetable oil and sour cream, stir everything until smooth. Wash the lettuce leaves, drain and cut into thin strips. Add finely chopped parsley and chopped egg whites. Mix everything, pour the sauce over it, and garnish the salad with radish slices.

GREEN SALAD WITH EGGS AND CUCUMBER

3 pieces of green salad, 1 fresh cucumber, 2 eggs, several arrows of green onions, parsley and dill; for the sauce - 1/2 cup sour cream, 2 teaspoons sugar, 1 teaspoon diluted citric acid, salt to taste.

Rinse the lettuce leaves in cold water and tear into small pieces, but do not cut. Add fresh cucumber cut into slices and finely chopped hard-boiled eggs. Mix everything and pour in a sauce made from sour cream, sugar, salt and citric acid. Sprinkle the salad with finely chopped green onions, parsley and dill.

GREEN ONION SALAD WITH GRAPES AND SOUR CREAM

2 bunches of green onions, 2 eggs, 1/4 cup sour cream, several pickled grapes, parsley, radishes, vinegar, pepper, salt to taste.

Wash the green onions and chop finely. Then add finely chopped parsley, pepper, salt to taste, vinegar, sour cream and stir. Place the salad in a salad bowl, garnish with pickled grapes, boiled egg slices and radish slices.

GREEN ONION SALAD WITH MARINATED GRAPES

2 bunches of green onions, 5 tablespoons of vegetable oil, 2 tablespoons of vinegar, 1 cup of pickled grapes, salt and pepper to taste.

Wash the onion, cut into small pieces, place in a salad bowl, season with vegetable oil, pepper, salt and vinegar. Top the salad with pickled grapes.

GREEN ONION SALAD WITH OIL

2 bunches of green onions, 2 eggs, 2 pickles, 5 tablespoons of vegetable oil, 2 tablespoons of vinegar, 2 teaspoons of mustard, salt.

Peel, wash and coarsely chop the green onions, add finely chopped pickles. Hard boil the eggs, cut into circles, carefully remove the yolks, and save the whites for decoration. Then prepare mayonnaise from vegetable oil, vinegar, mustard, salt and boiled yolks and season the salad with it. Place in a salad bowl and garnish with egg white slices.

GREEN ONION SALAD WITH RADISH

1 bunch of green onions, 2 bunches of radishes, 1/2 cup sour cream, pepper and salt to taste.

Finely chop the green onions, add coarsely grated radish, salt and pepper to taste, season with sour cream.

GREEN ONION SALAD WITH NUTS

1 bunch of green onions, 10 walnuts, 4 tablespoons of mayonnaise, a tablespoon of vegetable oil.

Finely chop the green onions, add chopped walnut kernels. Mix everything well and season with a mixture of mayonnaise and vegetable oil.

GREEN ONION SALAD WITH PARSLEY

1/2 bunch of green onions, 2 bunches of parsley, 1 lemon, 2 tablespoons of vegetable oil, salt to taste.

Wash the onion and parsley in cold water, chop finely, add salt and then leave for 10 minutes. Cut the peeled lemon into small cubes, mix with onion and parsley, season with vegetable oil and stir well.

GREEN ONION SALAD WITH PUMNS

1 bunch of green onions, 1 cup plums, 2 tablespoons lemon juice, 1/2 cup mayonnaise, salt, pepper to taste, parsley and dill.

Wash the onion and chop finely. Remove the pits from pickled or fresh plums and cut the plums into 4 pieces or cubes. Then mix everything, add salt and pepper to taste, season with lemon juice and mayonnaise, place in a salad bowl and garnish with plum pieces and herbs.

GREEN ONION SALAD WITH SOUR CREAM

1 bunch of green onions, 2-3 tablespoons of sour cream, a tablespoon of vinegar, ground pepper, salt, mustard to taste.

Wash the green onions, cut into pieces and add salt. Place in a salad bowl and season with sour cream or mustard sauce.

GREEN ONION SALAD WITH SAUCE

1 bunch of green onions, 1/2 hundred can of vegetable oil sauce, tomato, onion.

Wash the onion, cut into pieces about 1 cm long, season with sauce, place in a salad bowl and top with slices of red tomatoes and thin onion rings. To prepare the sauce from vegetable oil, whisk in a separate bowl 1/2 cup vegetable oil, 2 tablespoons vinegar, salt, sugar, pepper to taste, 1/2 teaspoon mustard.

GREEN ONION SALAD WITH Cottage Cheese

1-2 bunches of green onions, 1.5 cups of fresh cottage cheese, 1/2 cup of sour cream, salt to taste, parsley.

Finely chop the green onions, add cottage cheese and salt. Then mix everything and pour in sour cream. The salad can be decorated with parsley.

GREEN ONION SALAD WITH SPINACH AND SORREL

2 bunches of green onions, 1/2 bunch of parsley, 10 olives, spinach, sorrel, 1 tablespoon of 3% vinegar, 2 eggs, 3 tablespoons of vegetable oil, salt to taste.

Rinse green onions, spinach, sorrel and parsley in running cold water, chop finely and sprinkle with vinegar. Then mix the salt with 1 tablespoon of water and vegetable oil. Season the salad with the resulting mixture and garnish it with olives and slices of hard-boiled eggs.

GREEN ONION SALAD WITH APPLES

1 bunch of green onions, 2-3 sour apples, 2 tablespoons of apple juice, a tablespoon of peeled nuts, salt, sugar to taste.

Wash and finely chop the green onions, add the coarsely grated apples, stir and pour in the apple juice. Then sprinkle with salt and sugar to taste, place in a salad bowl and sprinkle with crushed walnut kernels on top.

GREEN ONION SALAD WITH APPLES AND VEGETABLE OIL

2 bunches of green onions, 2 apples, 3 tablespoons of vegetable oil, salt, sugar to taste, tarragon.

Wash the green onions and cut them into pieces 1 cm long. Wash the apples, peel them, remove the core, cut into strips. Mix everything, season with vegetable oil, sprinkle with finely chopped tarragon, salt, and sugar to taste.

GREEN ONION SALAD WITH EGG AND MAYONEISE

1-2 bunches of green onions, 2 eggs, 1/2 cup mayonnaise, radishes.

Wash and chop the green onions, add hard-boiled and finely chopped eggs. Place in a salad bowl and season with mayonnaise without stirring. Top the salad with thin slices of radish.

GREEN ONION SALAD WITH EGG

1 bunch of green onions, 3 eggs, 4 tablespoons of mayonnaise.

Wash and finely chop the green onions, add hard-boiled and finely chopped eggs. Season the salad with mayonnaise and garnish with egg slices.

GREEN ONION SALAD WITH EGG AND VEGETABLE OIL

2 bunches of green onions, 1 tomato, 5 eggs, 4 tablespoons of vegetable oil, a tablespoon of prepared mustard.

Hard boil the eggs, cut into cubes, leave one yolk for the sauce. Then finely chop the green onions and mix thoroughly with the eggs. Place the salad in a salad bowl, season with egg sauce made from egg yolk, mustard and vegetable oil, and decorate the edges with tomato slices.

DANDELION LEAVE SALAD

100 g dandelion leaves, 4 green onions, 5-6 sprigs of parsley, 4-5 sprigs of dill, 2 tablespoons of vegetable oil, 1 tablespoon of vinegar, pepper, salt.

Wash the dandelion leaves and place them in a bowl of cold salted water for 30 minutes. Then drain in a colander, allowing the water to drain, and chop finely. Finely chop the parsley and onion. Combine everything, sprinkle with vinegar, season with vegetable oil, salt, pepper and mix well. Place the finished salad in a heap in a salad bowl and garnish with dill sprigs before serving.

DANDELION LEAVE SALAD WITH EGG

100 g dandelion leaves, 1 egg, 3-4 green onions, 2 tablespoons sauerkraut, 1 tablespoon sour cream, salt.

Rinse the dandelion leaves and place them in a bowl of cold salted water for 30 minutes. Then place in a sieve or colander, allowing the water to drain, and chop finely. Finely chop the onion. Boil the egg hard-boiled, finely cut into cubes. Mix everything, add salt, add sauerkraut, season with sour cream and mix well. Place the finished salad in a deep salad bowl.

PLANNANT AND ONION SALAD

100 g plantain leaves, 1 egg, 6-7 green onions, 2 tablespoons grated horseradish, 6-8 nettle leaves, 2 tablespoons sour cream, 1 teaspoon vinegar, salt, pepper.

Wash the plantain and nettle leaves well, dip them in boiling salted water for 1 minute, then place in a sieve or colander, allowing the water to drain, and chop. Boil the egg hard, cool, peel and finely cut into cubes. Finely chop the onion.
Combine everything, salt, add vinegar and pepper to taste, season with sour cream mixed with grated horseradish, and mix. Place the finished salad in a salad bowl and garnish with nettle leaves and egg slices before serving.

CELERY AND COOK SALAD

1 celery root, 100 g cottage cheese, 5-6 apples, 5 walnuts, 3 tablespoons milk, 3 tablespoons mayonnaise, lemon juice.

Peel the celery, wash and grate on a coarse grater. Peel the apples, remove the cores and cut the pulp into thin slices. Immediately, to prevent the apples from darkening, sprinkle them with lemon juice. Mash the cottage cheese with a fork, add milk and mayonnaise and mix well until a homogeneous mass is formed. Grind the walnut kernels and add to the cottage cheese. Mix celery and cottage cheese and place in a deep salad bowl in a heap. Before serving, garnish the salad with whole walnut kernels fried in a frying pan.

RHUBARB SALAD WITH RADISH

250 g rhubarb, 3 eggs, 1/2 cup sour cream, 1 bunch of radishes, 1 bunch of green onions, sugar, salt, ground pepper to taste.

Cut the radishes into circles, add chopped rhubarb, sprinkle with sugar, salt and pepper to taste. Season the salad with sour cream and garnish with green onions and slices of boiled eggs.

RHUBURB AND DILL SALAD

250 g rhubarb, 1 bunch of green onions, 1 bunch of dill, 1 tomato, 6 tablespoons of mayonnaise.

Finely chop the green onions, rhubarb and dill, mix thoroughly, season with mayonnaise and garnish with diced tomatoes.

ONION SALAD WITH APPLES AND SOUR CREAM

1-2 heads of onions, 2-3 apples, 1/2 bunch of green onions, 3 tablespoons of sour cream, sugar, salt to taste.

Chop the onion thinly. Peel the apples, remove the core, cut into strips, then mix everything, add finely chopped green onions. Season the salad with thick sour cream, add sugar and salt.

ONION SALAD

2 onions, 1 carrot, 1 teaspoon sugar, 2 tablespoons vegetable oil.

Cut the onions into rings and then pour boiling water over them for 10-15 minutes. Then drain the water, sprinkle the onions with sugar, add the carrots grated on a coarse grater, place in a salad bowl and season with vegetable oil.

LEEK SALAD

3-4 leeks, 1 egg, 1 apple; for dressing - 4 tablespoons of vegetable oil, 2 tablespoons of lemon juice or vinegar, 1/2 teaspoon of sugar, salt, pepper.

Wash the leek and cut into small pieces. Grate the peeled apple and hard-boiled egg on a coarse grater. Then mix everything and pour over the dressing, salt and pepper to taste.

LEE SALAD WITH SOUR CREAM

4 leeks, 3 apples, 1 cup sour cream, sugar, salt to taste, herbs.

Rinse the leeks, boil in salted water for 2-3 minutes, place on a sieve to drain, and chop finely. Grate the apples, mix with onions, sprinkle with sugar and salt. Season the salad with sour cream and garnish with herbs on top.

ONION SALAD WITH CHEESE

4 onions, 3-4 eggs, 150 g cheese, 2 apples, 1 jar of mayonnaise, greens.

Peel the onion, cut into half rings, pour over boiling water, then cold water, squeeze, place on a dish and pour over mayonnaise. Finely chop the hard-boiled eggs, place on the onion and sprinkle with mayonnaise. Grate the cheese on a coarse grater, place it on the eggs and also sprinkle with mayonnaise. Place peeled and coarsely grated apples on top, pour over mayonnaise and garnish with herbs.

ONION SALAD WITH MAYonnaise

2 onions, 3 eggs, 1/2 jar of mayonnaise, herbs, salt to taste.

Peel and chop the onion into strips, then rinse it with cold water and pour boiling water over it. Combine the onions prepared in this way with chopped hard-boiled eggs, season with mayonnaise and salt to taste. You can sprinkle the salad with herbs on top.

ONION SALAD WITH BEET

3 onions, 1 beet, 1 apple, mayonnaise, green salad leaves, 1 teaspoon vinegar, sugar to taste.

Peel the onions, beets and apples and grate them on a fine grater. Then mix everything, add sugar and vinegar to taste, season with mayonnaise. Place the finished salad in a salad bowl and garnish with parsley or lettuce leaves.

ONION SALAD WITH VEGETABLE OIL

2 onions, 2-3 apples, 1 potato, 1 egg, 3 tablespoons of vegetable oil, parsley, dill, salt.

Chop the onion into half rings, add peeled and coarsely grated apples. Boil the potatoes in their skins, peel and cut into small cubes. Then mix everything together with finely chopped parsley and dill, place in a salad bowl and season with mayonnaise made from egg yolk, salt and vegetable oil. The finished salad can be decorated with boiled egg slices and herbs.

ONION SALAD WITH SAUCE

3 onions, 1 glass of curd sauce, dill and parsley; For. sauce - 1/2 cup cottage cheese, a glass of milk, salt, sugar, mustard to taste.

Finely chop the onion, season with curd sauce and sprinkle with dill and parsley. To prepare the sauce, mash the cottage cheese with a wooden spoon, add milk, salt, sugar, mustard and beat until smooth.

ONION SALAD WITH RADISH

3 onions, radish, 1/2 cup sour cream, parsley.

Peel the onion and cut into thin rings. Wash the radish, peel and grate on a fine grater. Then mix everything and season with sour cream. Sprinkle the finished salad with parsley.

BAKED ONION SALAD

4 onions, several pickled grapes, 2 tablespoons of vegetable oil, 1 teaspoon of vinegar, 2 eggs, 2 small pickles, ground black pepper, parsley, salt to taste.

Bake the unpeeled onions in the oven, then cool and cut into thin strips. Then pour vinegar, vegetable meat, sprinkle with salt, pepper and sprinkle with chopped parsley. Place the finished salad in a salad bowl and garnish with slices of boiled eggs, pickled cucumbers and pickled grapes.

ONION AND GRAPE VINEGAR SALAD

3 medium onions, 1 bunch of green onions, 2 tablespoons grape vinegar, salt and pepper to taste.

Cut the onions into half rings, add finely chopped green onions, stir, season with vinegar, salt and pepper to taste.

ONION SALAD WITH PICKLES

3 onions, 4 pickles, 2 teaspoons fruit vinegar, pepper.

Finely chop the onion and cucumbers, add pepper and fruit vinegar to taste, stir. Place the finished salad in a salad bowl and garnish with sliced cucumbers.

CELERY AND VEGETABLE OIL SALAD

6 celery roots, 3 tablespoons of vegetable oil, parsley, salt to taste, lemon juice.

Wash the celery roots, boil with the skin, cool, cut into slices. Then place on a dish, sprinkle with lemon juice, salt, season with oil and sprinkle with herbs.

CELERY SALAD WITH APPLE

1 celery root, 1 sour apple, 1 tablespoon lemon juice, 2 tablespoons vegetable oil, green salad, 1/2 lemon.

Wash the celery, peel it, grate it on a coarse grater. To prevent the celery root from darkening, you need to sprinkle it with lemon juice. Add the coarsely grated apple and mix everything. Season the salad with vegetable oil, place in a salad bowl and garnish with lemon slices and green lettuce leaves.

CELERY SALAD WITH APPLES AND SOUR CREAM

2-3 celery roots, 2 apples, 1 egg, 1 teaspoon vegetable oil, 3 tablespoons sour cream, 1 tablespoon lemon juice, parsley and dill, ground black pepper, salt to taste.

Peel the celery root, boil it and... cut into thin strips. Peel the apples, grate them, and sprinkle with a little lemon juice. Mix celery with apples, add a hard-boiled egg cut into slices. Then salt everything, sprinkle with pepper to taste, stir, season with vegetable oil and sour cream. Garnish the finished salad with apple slices and sprigs of herbs.

CELERY SALAD WITH APPLES AND LEMON JUICE

4 celery roots, 3-4 apples, 1/2 cup walnut kernels, 1/2 jar of mayonnaise, 2 tablespoons lemon juice, 4 tablespoons cream, salt.

Peel and cut the celery into strips, add diced peeled apples and finely chopped walnut kernels. Season the salad with a sauce made from mayonnaise, lemon juice, salt and cream, then refrigerate for 2 hours. Before serving, garnish the salad with walnut kernels and apple slices.

CELERY SALAD WITH APPLES. AND TOMATOES

1 celery root, 2 medium apples, 1 onion, 2 tomatoes, 2 tablespoons tomato juice, 1 teaspoon lemon juice, salt to taste.

Boil the celery root, peel and cut into cubes. Peel the apples, remove the core and cut into small slices. Chop the onions into half rings, cut the tomatoes into cubes. Then salt everything, mix and pour in salad dressing made from tomato juice, water and lemon juice. Top the salad with tomato slices.

CELERY SALAD WITH APPLES AND CHEESE

3 celery roots, 3-4 apples, 250 g cheese, 5 tablespoons vegetable oil, 1 teaspoon vinegar, 2-3 slices of lemon, dill.

Boil the celery roots in salted water, peel and cut into cubes, also cut the peeled apples. Grate the cheese, mix everything and season with vegetable oil and vinegar. Sprinkle the finished salad with dill and garnish with thin slices of lemon.

CELERY SALAD

celery greens, 1 medium onion, 1 lemon, salt, sour cream.

Wash the celery greens, chop finely, add finely grated onion and finely chopped lemon without zest, mix everything and add salt. Then place in a salad bowl and season with sour cream.

ANDREA SALAD FROM CELERY WITH WALNUTS

3-4 celery roots, 2 large apples, 1/3 cup walnut kernels, pickled plums, cherries and other fruits, ground black pepper, 1/2 jar of mayonnaise, salt to taste.

Grate the peeled celery roots and peeled apples on a coarse grater. Add chopped walnut kernels, black pepper, salt. Then mix everything, pour mayonnaise and garnish with pickled plums, cherries and other fruits.

BEAUMOND SALAD FROM CELERY WITH WALNUTS

5 celery roots, 10 walnuts, 1 lemon, 1 teaspoon sugar, 1/2 jar of mayonnaise.

Thinly slice the celery roots, sprinkle with sugar, add finely chopped walnut kernels, pour in lemon juice and season with mayonnaise.

CELERY SALAD WITH CHICKEN

10 celery roots, 200 g boiled chicken meat, 5 apples, juice of 1 lemon, 5 tablespoons mayonnaise, salt and pepper to taste.

Wash the celery roots, peel, cut into strips and sprinkle with lemon juice, then grind with salt until soft. Peel the apples, remove the core, cut into strips. Cut the chicken into small pieces, then mix everything. Season the salad with mayonnaise, add salt and pepper to taste.

CELERY AND SWEET PEPPER SALAD

2 celery roots, 2 small apples, 2 sweet peppers, 3 tablespoons of mayonnaise, herbs, salt to taste.

Wash the celery roots, peel them, cut them into strips, add the apples and sweet peppers cut into strips. Mix everything, add salt, season with mayonnaise and garnish with dill and parsley.

CELERY SALAD WITH HONEY MAYonnaise

4 celery roots, salt to taste; for mayonnaise - 1/2 cup vegetable oil, egg yolk, 2 tablespoons liquid honey, 1 teaspoon prepared mustard, teaspoon lemon juice.

Boil celery roots in salted water, peel and grate on a coarse grater, add salt. Then prepare the mayonnaise. To do this, mix the yolk with honey, add vegetable oil in small portions. Stir the resulting mass until it thickens. Then add mustard, lemon juice, mix everything again and season the salad.

RAW CELERY SALAD

3-4 celery roots, 1/3 cup walnut kernels, a teaspoon of sugar, 3 tablespoons of mayonnaise, juice of 1 lemon, parsley, salt, several pickled grapes.

Peel the celery and chop thinly. Then sprinkle with sugar, salt to taste, crushed nuts, season with lemon juice and mayonnaise. Mix everything, place in a salad bowl and garnish with pickled grapes and parsley leaves.

CELERY SALAD WITH APPLES AND ONIONS

2 celery roots, 2 eggs, 2 apples, leeks, 2 tablespoons of sour cream, a teaspoon of mustard, parsley and dill, salt and pepper to taste.

Peel the celery root and grate it on a fine grater. Cut the leeks into rings, grate the apples on a coarse grater, cut the hard-boiled eggs into cubes. Then mix everything, sprinkle with salt and pepper to taste and pour in a dressing of sour cream, mustard, salt and pepper. The salad can be decorated with herbs, egg slices and small pieces of apples.

CELERY AND CARROTS SALAD

2 celery roots, 3 carrots, 1/2 cup sour cream, salt, sugar to taste, 1 tablespoon lemon juice or vinegar, 5 walnuts.

Grate raw celery and carrots on a coarse grater, season with sour cream, lemon juice, sugar, salt and add crushed nuts.

CELERY AND BOILED CARROTS SALAD

2 celery roots, 3 carrots, 1 tablespoon wine, 1 teaspoon vinegar, 2 tablespoons vegetable oil, sugar and lemon juice to taste, herbs.

Boil carrots and celery in salted water, cool, peel and grate. Add wine, vinegar, sugar and lemon juice. Then mix everything and season with vegetable oil. The salad can be decorated with lemon slices and herbs.

CELERY SALAD WITH CABBAGE AND APPLES

2 celery roots, 1/3 fork white cabbage, 2 apples, 1 tablespoon vinegar, 1 tablespoon wine, 2 tablespoons vegetable oil, herbs, salt, sugar to taste.

Grate the celery on a coarse grater, finely chop the cabbage, add peeled and grated apples. Mix everything, add salt, wine, vinegar, sugar. Season the salad with vegetable oil and garnish with sprigs of herbs.

CELERY AND BEET SALAD

2 medium celery roots, 1 parsley root, 1 parsnip root, 1 carrot, 1/4 head of red cabbage, 1/4 head of white cabbage, 1 beet, 5 tablespoons vegetable oil, 3 tablespoons vinegar, salt.

Grate celery, carrots, parsley, parsnips and beets on a coarse grater, add salt to taste and leave for 20 minutes. Finely chop the red and white cabbage, rub with salt and leave for 15-20 minutes. Squeeze the cabbage and vegetables, place in a salad bowl, mix well and season with vegetable oil and vinegar. Let the salad sit for 15 minutes, then serve.

CELERY SALAD WITH CARROTS AND MAYONEISE

1 celery root, 1 carrot, 1/2 jar of mayonnaise, parsley, salt, pepper to taste.

Wash the celery, chop finely, add finely grated carrots, season with mayonnaise, stir, salt and pepper to taste. Place in a salad bowl and sprinkle with parsley.

CELERY SALAD WITH Cottage Cheese

1 celery root, 1/2 cup cottage cheese, 3 apples, 5 walnuts, 2 tablespoons milk, 2 tablespoons mayonnaise, lemon juice to taste.

Grate a small celery root on a coarse grater. Peel the apples, remove the core and also grate them on a coarse grater, mix them with celery and pour in lemon juice. Then beat the cottage cheese with milk and mayonnaise and season the salad with it. Add finely chopped or crushed walnut kernels again. stir and top with lightly fried walnut kernels.

CELERY SALAD WITH LEMON JUICE

10 celery roots, 5 tablespoons lemon juice, salt.

Cut the celery root into thin strips and sprinkle with lemon juice. Then grind with salt to make the celery soft. Place in a salad bowl and serve immediately.

CELERY SALAD WITH PICKLES

3-4 celery roots, 3 pickles, 2 eggs, 1/2 jar of mayonnaise, a little boiled meat.

Boil the peeled celery in salted water, then cool and grate on a coarse grater. Cut pickled cucumbers and hard-boiled eggs into small cubes. Place the products prepared in this way in a salad bowl in layers: first celery, then cucumbers and eggs on top. Then pour mayonnaise over everything and decorate with pieces of boiled meat on top.

CELERY SALAD WITH GREENS

3-4 celery roots, 2 bunches of parsley and dill, 1/3 cup fried mushrooms, 100 g ham, 1 carrot, 1 teaspoon mustard, citric acid to taste, 2 tablespoons vegetable oil, 1/2 jar of mayonnaise.

Grate the celery roots on a coarse grater, add chopped herbs, pour over salad dressing consisting of vegetable oil, mustard and citric acid, and leave for 1 hour. After this, add fried mushrooms cut into strips and diced ham. Season the salad with mayonnaise and garnish with slices of ham and carrot slices.

CELERY SALAD WITH CRESS SALAD

3 celery roots, watercress, 1/2 cup sour cream.

Wash the celery, cut into small pieces and boil in salted water. Then cool the celery and mix with finely chopped watercress, mix everything and season with sour cream.

CELERY SALAD WITH MARINADE

3-4 celery roots, 5 onions, 3 eggs, 3 tablespoons of sour cream, .3 tablespoons of mayonnaise, sugar to taste; for the marinade - 1/2 cup 3% vinegar, 1 bay leaf, 4 black allspice peas, 1 teaspoon sugar.

Boil vinegar, bay leaf, pepper and sugar in 1/2 liter of water. Then add very finely chopped onion and cook over low heat for 15 minutes. The onion should end up soft, but transparent. Place the onion boiled in the marinade on a sieve and cool. Hard-boil the eggs, chop them, mix with onions. Rinse the celery, chop finely and combine with onions and eggs. Add sour cream and mayonnaise, sprinkle with sugar. Before serving, garnish with celery greens and boiled yolk.

RAW CELERY SALAD WITH HONEY

3-4 celery roots, 2 tablespoons lemon juice, 1 tablespoon honey, 1/2 cup sour cream, 1 apple, a few slices of lemon for decoration.

Finely chop the celery roots, pour in lemon juice and honey and season with sour cream. On top of the salad you can decorate with apple slices or lemon slices.

CELERY SALAD WITH ORANGE

4-5 celery roots, 1 orange, 4-5 apples, 4-5 bell peppers, 2 tablespoons of mayonnaise, 1 cup sour cream, 1/2 lemon, sugar to taste.

Peel the apples and celery and cut into thin strips, add the bell pepper cut into rings, sprinkle with sugar, and pour in lemon juice. Season the salad with sour cream mixed with mayonnaise and garnish with orange slices.

CELERY AND EGG SALAD

10 eggs, 5-6 celery roots, 4-5 sour apples, 1-2 onions, 2-3 sweet peppers, a glass of sour cream, a jar of mayonnaise, salt to taste.

Hard-boil the eggs, cool, peel and finely chop. Peel the celery and apples, grate them on a coarse grater, chop the onions into half rings. Mix all ingredients thoroughly and add salt. Season the salad with sour cream and mayonnaise and garnish with sweet pepper, cut into strips.

CELERY SALAD WITH RICE

several large celery leaves, 2 cups rice, 3 sour apples, 1 cup cream, 1 lemon, pepper, salt, herbs.

Boil the rice, cut the peeled apples into small pieces, finely chop the celery. Then mix everything, season with cream mixed with pepper and lemon juice, and leave for 20-30 minutes. Before serving, sprinkle the salad with finely chopped herbs.

SORREL SALAD WITH VEGETABLE OIL

800-900 g sorrel, juice of 1/2 lemon, 1 tablespoon vegetable oil.

Wash the sorrel leaves and let the water drain. Then cut them into strips, season with vegetable oil and lemon juice and serve.

SORREL SALAD WITH SOUR APPLES

200 g sorrel, 2 medium sour apples, 1 clove of garlic, 1 onion, 1 bunch of radishes, parsley, 1/2 cup sour cream.

Wash the sorrel and chop finely. Peel the apples, remove the core, grate on a coarse grater. Then mix everything, add finely chopped onion, grated garlic, and radish slices. Place in a salad bowl, season with sour cream and garnish with radish slices and parsley.

SORREL SALAD WITH ONION AND GARLIC

400 g sorrel, green onions, garlic, 2 eggs, 2 tablespoons vegetable oil, vinegar, pickled grapes, radishes, parsley, mint, salt.

Wash in cold water and finely chop the sorrel leaves, onion, garlic, parsley and mint. Then add salt to taste, mix, season with vegetable oil and vinegar and mix again. Place the salad in a salad bowl and garnish with radish slices, pickled grapes and egg slices.

SORREL SALAD WITH SOUR CREAM

500 g sorrel, a glass of sour cream, 2 tablespoons of vegetable oil, parsley and dill, pickled grapes, vinegar, salt to taste.

Wash the sorrel, parsley and dill with cold water and chop finely. Then add salt and pour in a mixture of whipped sour cream, vinegar and vegetable oil. Top the salad with pickled grapes.

SORREL SALAD WITH CARROTS

150 g sorrel, 2 carrots, 1 apple, 1/2 onion, 1 pickled cucumber, 1/3 cup vegetable oil, dill, radish.

Wash the sorrel leaves and chop finely. Grate carrots, apples and onions on a fine grater. Then mix everything and add the pickled cucumber, cut into strips. Season the salad with vegetable oil, mix again, place in a salad bowl and garnish with radish slices and dill.

SPINACH SALAD WITH VEGETABLE OIL

600 g spinach, 4 carrots, 4 onions, 6 eggs, 2 tablespoons vegetable oil, pepper and salt to taste.

Cut the spinach into strips, hard-boiled eggs into small cubes, grate the carrots on a coarse grater, mix everything. Then add finely chopped onions, salt and pepper to taste. Place in a salad bowl and pour over vegetable oil.

SPINACH SALAD WITH CARROTS

1 kg of spinach, 2-3 eggs, 1 carrot, a glass of sour cream, 3 tablespoons of lemon juice, salt to taste.

Peel the spinach from roots and stems, rinse in several waters, place in boiling water for 5 minutes, then place in a sieve, let the water drain and cut into strips. Add finely grated carrots and salt. Place in a salad bowl, pour over lemon juice, season with sour cream and garnish with chopped eggs.

SPINACH AND FRESH CUCUMBER SALAD

300 g spinach, 2-3 fresh cucumbers, 1/2 cup mayonnaise, green onions, parsley, salt.

Wash the spinach with cold water and chop finely. Cut the cucumbers into small cubes, chop the green onions. Then mix everything, add salt and season with mayonnaise. Sprinkle finely chopped parsley on top of the salad.

SPINACH ROOTS SALAD

400 g spinach roots, 1/4 cup walnut kernels, 3-4 cloves of garlic, 1 egg, radish, 2 tablespoons vegetable oil, vinegar or lemon juice, salt to taste

Rinse the spinach roots with cold water and boil in a small amount of salted water. Then pour vegetable oil, vinegar or lemon juice over them and let them sit for a while so that the seasoning is absorbed. Chop the garlic and walnut kernels, add a small amount of hot water and salt, stir to form a thick paste, pour it over the spinach roots and mix everything. Place the salad in a salad bowl and garnish with radish slices and egg slices.

SPINACH AND SORREL SALAD

300 g spinach and sorrel, 1 egg, 2 tablespoons vegetable oil, garlic, dill, salt.

Wash the spinach and sorrel in cold water, finely chop along with the stems, mix with a finely chopped egg, add dill, garlic, and salt to taste. Season the salad with vegetable oil and place in a salad bowl.

SPINACH ROOT SALAD WITH WALNUTS

4-5 spinach roots, 10 walnuts, 3 cloves of garlic, 2 boiled eggs, 1 cup yogurt.

Wash the spinach roots, steam them, then mix with grated garlic and finely chopped walnut kernels. Season the salad with yogurt and garnish with slices of boiled egg.

SPINACH SALAD WITH EGG

spinach leaves, 1 egg; for the sauce - 5 tablespoons of vegetable oil, 4 tablespoons of 3% vinegar, 1 teaspoon of sugar, salt, pepper.

Place young spinach leaves in boiling water for a few minutes, cut into thin strips and pour over the sauce. Then place on a plate and garnish with slices of boiled egg. To prepare the sauce, add salt, sugar and pepper to the vinegar, mix everything thoroughly and add vegetable oil.

Nettle and Quinoa Leaf Salad

100 g nettle leaves, 100 g quinoa leaves, 2 cloves of garlic, 2 eggs, green onions, 1 tablespoon horseradish, 1/2 jar of mayonnaise, salt.

Wash the leaves of nettle and quinoa well and place in boiling water for 20 minutes, drain in a colander to drain. Then finely chop the leaves, add salt and crushed garlic. Hard boil the eggs, chop finely. Mix everything, add finely chopped green onions. Season the salad with mayonnaise mixed with horseradish.

SPINACH SALAD WITH SORREL

2 bunches of spinach, 1 bunch of sorrel, 2 eggs, 3 cloves of garlic, 4 tablespoons of vegetable oil, dill, salt.

Finely chop the greens, add hard-boiled and finely chopped eggs, crushed garlic with salt. Season the salad with vegetable oil and garnish with egg slices.

BEET SALAD

200 g beet tops, a clove of garlic, 3 tablespoons of vegetable oil, parsley, cilantro, dill, 1/4 cup walnut kernels, lemon juice, salt to taste.

Wash the beet tops well, chop finely, boil in salted water for 10 minutes, and drain in a colander. Then cool, lightly mash with a wooden spoon and pour in a mixture of vegetable oil and garlic, chopped and mashed with salt.
Sprinkle the salad with parsley, cilantro, dill, as well as crushed walnut kernels. Sprinkle lemon juice on top.

NETTLE LEAVE SALAD

200 g nettle leaves, 100 g sorrel, dandelion leaves, 100 g plantain leaves, 100 g green onions, 2-3 eggs, radishes, 1/2 jar of mayonnaise, salt.

Sort and wash the leaves of young nettle, sorrel, dandelion and plantain. Finely chop them along with green onions, add hard-boiled and chopped eggs. Then mix everything, season with mayonnaise and salt to taste. Decorate the salad with radish slices.

CHEMICAL SALAD

1 fresh cucumber, 2 eggs, wild garlic, green onions, dill, tomato juice or 2 fresh tomatoes, salt and pepper to taste.

Finely chop the wild garlic, green onions, and dill. Peel and cut the fresh cucumber into cubes, add hard-boiled and sliced eggs, finely chopped tomatoes or tomato juice. Then mix everything, add salt and pepper to taste. Place the finished salad in a heap in a salad bowl and garnish with slices of eggs and cucumbers.

"SPRING" SALAD

100 g dandelion leaves, 100 g coltsfoot leaves, 100 g green salad leaves, 100 g sorrel, 5 cucumbers, 1 tablespoon lemon juice, 1 tablespoon honey, 1/2 cup cream, green onions and dill.

Peel the cucumbers, cut into slices, add finely chopped greens. Mix the cream with honey, lemon juice, finely chopped green onions and dill. Season the salad with the resulting sauce and garnish it with slices of fresh cucumber.

DANDELION LEAVE SALAD WITH VEGETABLES

100 g dandelion leaves, 100 g nettle leaves, 100 g plantain leaves, 5 walnuts, 1/2 cup sour cream, 1 tablespoon lemon or cranberry juice, 1 cucumber, 1 tomato, dill, green onions.

Wash the greens and chop finely, add chopped walnut kernels. Season the salad with sour cream mixed with lemon or cranberry juice, and top with sliced vegetables.

DANDELION SALAD

100 g dandelion leaves, 4 tablespoons chopped walnuts, 1 tablespoon liquid honey, 3 tablespoons vegetable oil.

Mix chopped dandelion leaves with chopped nuts. Season the salad with vegetable oil mixed with honey.

"MAY" SALAD

100 g dandelion leaves, 100 g sorrel, 2 tablespoons of mayonnaise.

Soak dandelion leaves in cold salt water for 30-40 minutes so that they lose their bitter taste. Then chop them finely along with sorrel and season with mayonnaise.

DANDELION AND NETTLE SALAD

100 g dandelion leaves, 200 g young nettle, green onions, 2 cloves of garlic, 4 walnuts, 2 tablespoons of cranberry juice, 1 tablespoon of sauerkraut brine, 2 tablespoons of vegetable oil.

Mix finely chopped dandelion leaves with chopped nettles, add onion and chopped garlic. Mix cranberry juice, sauerkraut brine and vegetable oil. Season the salad with this sauce and garnish it with walnut kernels.

BEET SALAD WITH CRESS SALAD

300 g beet tops, 150 g watercress, 150 g sour cream.

Finely chop the beet tops along with the watercress, mix and season with sour cream.

CELERY SALAD WITH NUTS AND GRAPES

2 celery roots, 1/2 cup grapes, 1 onion, 5 walnuts, juice of 1/2 lemon, 2 tablespoons white wine, 5 tablespoons vegetable oil, 1/2 teaspoon mustard, 1 tablespoon honey, salt and ground pepper to taste.

Wash the celery, peel it, cut it into small pieces, sprinkle with lemon juice. Chop the walnut kernels and fry in vegetable oil, finely chop the onion. Add white wine, honey, mustard, salt, pepper to vegetable oil and mix with onion. Cut the grapes in half and remove the seeds. Mix everything thoroughly and garnish the salad with walnut kernels.

DANDELION SALAD WITH VEGETABLES AND PEPPERS

200 g dandelion leaves, 3 eggs, 1 large carrot, 100 g parsley, 1-2 sweet peppers, 3 tablespoons chopped nuts, 1-2 medium tomatoes, 1 lemon, 2 cloves of garlic, 3 tablespoons vegetable oil, 1 tablespoon a spoonful of apple cider vinegar, salt, ground pepper to taste.

Finely chop the dandelion leaves, add salt and pepper. Add carrots grated on a coarse grater, bell peppers and tomatoes, cut into slices, chopped walnut kernels, boiled eggs, lemon, garlic, parsley. Then mix everything, season with vegetable oil mixed with apple cider vinegar. Decorate the salad with sliced vegetables.

"EXOTIC" SALAD

1 bunch of green salad leaves, 350 g cheese, 1 avocado, 1 onion, 5 tablespoons vegetable oil, 1 lemon, 1 egg, 1 teaspoon mustard, 3 tablespoons 3% vinegar, 1 cup breadcrumbs, salt, pepper taste.

Wash the lettuce leaves well and cut into small pieces, finely chop the onion. Add vinegar, mustard, salt, pepper and chopped onion to the vegetable oil. Wash the avocado, remove the pit, cut into slices and sprinkle with lemon juice. Whisk a raw egg together with pepper, add diced cheese, roll in breadcrumbs and fry in vegetable oil until light brown.
Then mix everything, garnish the salad with avocado slices and thin slices of lemon.

CELERY SALAD WITH OAT FLAKES

2-3 celery roots, 1/3 cup oatmeal, 3/4 cup boiled water, 1/2 cup cold boiled milk, 1 apple, 1 lemon, 2 teaspoons sugar.

Pour cold boiled water into the oatmeal and leave for 1 hour. Then add milk and sugar to the cereal. Grate the apple on a fine grater along with the peel. Wash the celery and chop finely. Combine everything and season with the juice of 1 lemon.

BURDON SALAD

7-8 medium leaves of young burdock, 1 bunch of dill, 4 walnuts, 1 teaspoon of grated horseradish, 1/3 cup of sour cream, salt to taste.

Wash the burdock leaves well, pour boiling water over them and cut them. Add finely chopped dill, grated horseradish, and salt. Season the salad with sour cream and garnish with walnut kernels.

CHEMICAL SALAD

200 g wild garlic, 200 g green onions, 1 cucumber, 2 eggs, 2 tomatoes or tomato juice, salt, pepper.

Peel the fresh cucumber and cut into small cubes, add hard-boiled eggs, tomatoes or tomato juice, cut into thin slices. Mix everything together with finely chopped herbs, sprinkle with salt and pepper to taste. Place the finished salad in a salad bowl and garnish with egg and cucumber slices.

ASPARAGUS SALAD

500 g asparagus, salt to taste; for the sauce - 1 lemon, 2 tablespoons of grated horseradish, 2 tablespoons of vegetable oil, 4 eggs (yolks), 2 tablespoons of sugar.

Peel the asparagus, cut it, cook in salted water, then cool. After this, place in a salad bowl and season with sauce. The sauce can be prepared as follows: beat the egg yolks with sugar and, without ceasing to beat continuously, add vegetable oil, grated horseradish, finely chopped lemon and salt.

see also

Salads convey a variety of appearance, smell and taste of dishes. When preparing salads, several types of products are usually varied, which are mixed in crushed form.

Salads are seasoned with sour cream, mayonnaise, and vegetable oil. When serving, salads are sprinkled with herbs, which improves their appearance and imparts a pleasant aroma.

The salad is not divided into portions, but is usually served in salad bowls. Recipes from the site.

1. EGG SALAD

Finely chop hard-boiled eggs, add finely chopped garlic, salt, pepper, season with mayonnaise and mix thoroughly. They put it in a cooler place, then put it in salad bowls, decorate the dish with sprigs of parsley and dill, and serve it to the table.

2. EGG AND PICKLE SALAD

Boil eggs hard and chop finely. Peel the cucumbers, remove the seeds and cut into slices. Add mustard and mayonnaise, mix thoroughly and place in a cool place. Then put them in salad bowls, garnish with dill and serve.

3. RARE SALAD

The hard-boiled egg is cut into small strips. Onions and peeled and seeded pickled cucumbers are cut in the same way. Add finely chopped garlic, pepper, salt, vegetable oil and mix well. Place it in a cooler place. Then decorate with dill and serve.

1 egg, 20 g onion, 30 g cucumber, 10 g garlic, 30 g vegetable oil, pepper, salt.

4. CHEESE AND EGG SALAD

Finely chop the hard-boiled egg, add coarsely grated cheese, finely chopped garlic, pepper, salt, mayonnaise and mix well. Decorate the salad with herbs and serve it to the table.

5. EGG AND ONION SALAD

Finely chop the hard-boiled egg, add finely chopped onions, pepper, salt, mayonnaise, mix well, put the mixture in a salad bowl and put it in a cooler place. Decorate with greens and serve to the table.

6. EGG AND CARROT SALAD

Finely chop the hard-boiled egg, add finely grated carrots, finely chopped garlic, salt, pepper, mayonnaise or sour cream, mix well, garnish with dill and serve.

7. EGG AND BEET SALAD

A hard-boiled egg and peeled boiled beets are cut into strips, salt, pepper, sour cream or mayonnaise are added, mixed well and served.

8. EGG SALAD WITH BREAD

Cut the hard-boiled egg into cubes the size of a hazelnut. Fry slices of wheat or rye bread in oil, cut it into small cubes, add pepper, salt, finely chopped garlic, mayonnaise or sour cream, mix thoroughly with the egg and place in a cool place. Place the resulting mass in a salad bowl, garnish with fresh herbs and serve.

9. POTATO SALAD WITH EGG

A hard-boiled egg and boiled potatoes are cut into cubes. Place chopped eggs on a plate in a thin layer, place a layer of potatoes on them, sprinkle with salt, pepper and pour mayonnaise or sour cream. Decorate with dill and serve.

10. EGG SALAD WITH RADISH

Cut the hard-boiled egg lengthwise into equal four parts. Cut the radishes into thin slices, sprinkle with salt and pepper, mix and place on a plate. Decorate the egg slices on top, pour sour cream or mayonnaise, sprinkle with herbs and serve.

1 egg, 60 g radish, 30 g sour cream or mayonnaise, pepper, salt.

11. EGG AND TOMATO SALAD

Cut the hard-boiled egg lengthwise into four equal parts. Cut the tomatoes into thin slices, add pepper, salt, finely chopped garlic, mix carefully and place on a plate. Decorate the eggs with slices on top, pour mayonnaise, sprinkle with dill and serve.

You can also prepare a salad from fresh cucumbers using the same method, only instead of garlic we use onions or green onions.

12. EGG AND GREEN ONION SALAD

Finely chop the hard-boiled egg, add finely chopped green onions, salt, pepper, sour cream or mayonnaise and mix well. Place the resulting mass in a salad bowl, garnish with fresh herbs and serve.

13. EGG SALAD WITH WHITE CABBAGE

Cut the hard-boiled egg, white cabbage and onion into strips, add salt, pepper, sunflower oil or mayonnaise, and mix well. Place the resulting mass in a salad bowl, garnish with dill and serve.

1 egg, 50 - 60 g white cabbage, 20 g onions, sunflower oil or mayonnaise, salt, pepper.

14. EGG SALAD FOR CHILDREN

Finely chop the hard-boiled egg, add cottage cheese passed through a fine sieve, a little salt, granulated sugar, seedless raisins, sour cream and, after mixing thoroughly, serve.

1 egg, 50 - 60 g cottage cheese, 30 g sour cream, the rest to taste.

15. DELICATE EGG SNACK

Cut the hard-boiled egg into small cubes, add chopped nuts, roasted in the oven, salt, mayonnaise, pepper, mix well and serve in portions of 75 g - 100 g.

16. SALAD FOR GUESTS

Cut the boiled meat into thin slices, place them on a plate, carefully place green peas on top, sprinkle with salt and pepper. Cut the hard-boiled egg in half lengthwise, place the yolks down on the slices of meat, pour in mayonnaise, sprinkle grated cheese on top, garnish with sprigs of parsley or dill and serve.

50 g of boiled meat, 20 g of green peas, 30 - 50 g of mayonnaise, 10 - 15 g of cheese, salt, pepper, herbs to taste.

The base of most egg salads is hard-boiled chicken eggs. Flavor accents are created using dressings, spices and additional ingredients.

Cooking time: 15 minutes.

Ingredients

4 chicken eggs;
4 tablespoons sour cream;
a bunch of green onions;
salt and pepper - to taste.

Preparation

Cooking time: 15 minutes.

Ingredients

3 chicken eggs;
3 small fresh tomatoes;
1 onion;
3 tablespoons sour cream;
a bunch of dill;
salt, ground black pepper and dried garlic - to taste.

Preparation

Cut the tomatoes and hard-boiled eggs into large cubes. On the contrary, chop the dill and onion finely. The latter can be doused with boiling water to remove excess bitterness.

Combine all ingredients in a large bowl and stir. This salad goes well with croutons and croutons.

Cooking time: 20 minutes.

annahoychuk/Depositphotos.com

Ingredients

3 chicken eggs;
2 stalks of celery;
2 bunches of dill;
1 bunch of green onions;
2 tablespoons of mayonnaise;
1 tablespoon Dijon mustard;
1 tablespoon capers or 1 pickled cucumber;
½ teaspoon paprika;
cayenne and freshly ground black pepper - to taste.

Preparation

Wash and finely chop the celery, green onions and dill. Chop capers or pickled cucumber.

Cut the boiled eggs into cubes. Combine with greens. Pepper and season with mayonnaise and mustard.

Can be served with crackers or chips. This salad is also often stuffed into sandwiches or pita bread.

Cooking time: 20 minutes.

povar.ru

Ingredients

5 chicken eggs;
500 g ham;
1 bell pepper;
1 fresh cucumber;
a bunch of dill;
salt, pepper and mayonnaise - to taste.

Preparation

This salad is suitable for both everyday and holiday table.

While the eggs are boiling and cooling, wash the pepper and cucumber and cut the vegetables into strips. Chop the dill and drain the liquid from the can of corn.

Coarsely chop the eggs, combine them with vegetables, corn and herbs. Salt, pepper and season the salad.

Cooking time: 20 minutes.

relishingit.com

Ingredients

5 chicken eggs;
1 avocado;
1 red sweet onion;
2 tablespoons Greek yogurt;

Preparation

While the eggs are boiling, prepare the dressing. Mix yogurt, mustard, lemon juice, salt and pepper.

Peel and finely chop the onion. If you use regular onion instead of sweet red, pour boiling water over it. This will remove excess bitterness.

Cut the pulp and eggs into cubes. Combine all ingredients, let it brew. The salad can be served in tartlets or on lettuce leaves.

Cooking time: 20 minutes.

Ingredients

3 chicken eggs;
500 g shrimp in the shell;
1 fresh cucumber;
3 tablespoons sour cream;
1 teaspoon Dijon mustard;
1 teaspoon lemon juice;
a bunch of dill;
salt and ground black pepper - to taste.

Preparation

Boil eggs and shrimp. The taste of the salad will be more refined if you use quail eggs instead of chicken eggs (you need twice as many). Shrimp should be boiled in salted water, then cooled and peeled. If they are small, you don't have to cut them.

Cut the eggs into large cubes, and the cucumber into strips. Chop the dill.

Combine all ingredients in one bowl, add salt, pepper and season with sour cream, mustard and lemon juice. Serve on lettuce leaves, crackers or tartlets.

Cooking time: 25 minutes.

Ingredients

4 chicken eggs;
250 g Korean carrots;
1 can of canned corn;
1 tablespoon flour;
salt and mayonnaise - to taste;
vegetable oil.

Preparation

Salads with so-called egg pancakes are no less popular. Essentially it is an omelette (sometimes with flour, sometimes without), chopped into strips. There are many options for additional ingredients.

So, beat the eggs with a fork. Salt and add flour. Then bake thin pancakes from the resulting mixture in a well-heated frying pan greased with vegetable oil. When they have cooled, roll them up and cut into strips.

In a deep bowl, combine Korean carrots, egg pancakes and corn (don't forget to drain the liquid from the jar). Season with mayonnaise.

If you don’t like the taste of Korean, you can simply use carrots fried with onions. You can also add smoked chicken leg or any other meat of your choice to this salad.

Cooking time: 40 minutes. If you already have boiled chicken, you can finish it in 25 minutes.

Ingredients

5 chicken eggs;
300 g chicken fillet;
1 red sweet onion;
1 can of green peas;
1 clove of garlic - optional;
salt, pepper and mayonnaise - to taste;
vegetable oil.

Preparation

While the fillet is boiling, bake the pancakes. To do this, break one egg at a time into a small bowl. Each needs to be salted, peppered and whisked. Sometimes a spoonful of milk or cornstarch is also added to the egg mixture. One egg - one pancake. They bake quickly, you need to keep an eye on them.

Cut the finished pancakes and chicken into strips. Cut the onion into half rings. Drain the liquid from the jar of peas. Combine all ingredients in a deep bowl, season with mayonnaise and serve.

If desired, you can add more garlic passed through the press. Also, pickled mushrooms are often added to this salad.

Step 1: prepare the eggs.

Boil chicken eggs until tender in a small saucepan. This usually takes 10 to 12 minutes after the water boils. And to make cleaning much easier, immediately after cooking, quickly place the eggs in ice water. And only when they have cooled down, take them out and peel off the shells.
Cut peeled and hard-boiled eggs into medium-sized cubes.

Step 2: Prepare the lettuce leaves.

Place the lettuce leaves in a colander and rinse with warm, almost hot water. Shake and wait for excess moisture to drain. Leave a couple of leaves whole and cut the rest into small pieces. To do this, first make longitudinal cuts, and then transverse ones, as a result you will get small squares.

Step 3: prepare the greens and onions.

After the lettuce leaves, rinse, dry slightly and chop the greens and onions. At the same time, use only the leaves of dill and throw away the thick, inedible stems. Cut off the whitish part of the onion, adding, again, only green leaves to the salad.

Step 4: prepare green salad with egg.

Place the chopped salad in a salad bowl and pour a little lemon juice over it, salt, sprinkle with sugar and stir. Add dill and green onions. Then pour the eggs in there, season with sour cream and try to see if there is enough salt and everything else. If everything tastes good with the salad, then proceed to serve it.

Step 5: Serve green salad with egg.

Serve green salad with eggs as follows. Place a whole green leaf of lettuce in a serving plate and pour a little lemon juice over it, and then place the egg mixture with sour cream and other ingredients on it. For greater effect, you can also place the dish on pita bread or a crust of white bread; in any case, the result will be very tasty and beautiful. Enjoy a healthy salad and take care of your health with pleasure.
Bon appetit!

In addition to dill, you can use parsley and other fresh herbs that you find suitable here.

Season your green salad with freshly ground black pepper or a mixture of peppers to taste.

You can use mayonnaise instead of sour cream, but it won’t be as tasty or healthy.

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