Puff salads – the best recipes. How to andtasty cook puff salads.

Пн, 22 авг 2016 Автор: Автор: Татьяна

Puff salads – general principles and methods of cooking

Puff salads are very popular, they are prepared and
weekdays, and for the holiday table. For their preparation use
a variety of products; meat and fish are very well combined in such
salads with vegetables, mushrooms, etc., and the more fantasy
the hostess, especially the original and exquisite dishes she has
are obtained.

The disadvantage of flaky salads is that they are very
heavy food, because each of the layers is coated with mayonnaise,
sour cream or other sauce. But such a salad can be considered
a full dinner or lunch: ate a portion – and was filled with
several hours. And then, you can always fill the salad
low-calorie mayonnaise or choose another filling for it.

The main principles of cooking good puff salad is
product compatibility and use for coating layers
the optimal amount of mayonnaise or other dressing.
Using our tips, you can not only cook
tasty and hearty dishes, but also to create on their basis their signature
recipes that will allow you to pamper your loved ones and deserve
reputation as an excellent culinary specialist.

Puff salads – food preparation

Meat and fish intended for making puff salad
Boil in salted water until ready. Vegetables also
boil in salted water (if, after cooking, immediately immerse them
in cold water and hold it for about 10 minutes, then remove from them
peel will be much easier).

Generally, boiled vegetables before using them in puff salad
be sure to cool, otherwise it will lose its taste and quickly
spoil it.

Components for layered salads can be cut as much as possible
smaller, or grated.

If the onion is present in the puff salad, its better
pickle, ideally – in lemon juice, then it will be more
delicate in taste and fragrant.

Puff salads – the best recipes

Recipe 1: Puff salad with champignons.

Very light and tasty salad that you will love.
supporters of a healthy diet. Apples shade the taste
champignons, and sour cream dressing harmoniously binds everything
components of the salad in a single unit.


2 tomatoes; 300 gr. champignons; 200 gr. sour cream; 1 apple; 50
gr. apple juice; to taste salt and pepper.

Cooking method:

1. Cut the champignons into thin slices and fry in
vegetable oil.

2. Slice boiled eggs, apple and thin slices.

3. Prepare the dressing by mixing sour cream with butter,
apple juice, salt and pepper. Then lay out all the components.
lettuce layers, the sequence of which you can choose on your
discretion. Each layer is filled with dressing. Then repeat all
layers in the selected order.

Recipe 2: Layered chicken and prune salad

Very original salad, which has a bright taste, thanks to
prunes giving it a slightly sweet note, and in combination
with pickled cucumber – piquancy. Chicken and nuts make it
the dish is very satisfying, and its excellent appearance and superb
tastes make it a welcome guest even at a festive
the table.


100 gr. чернослива;200 gr. boiled chicken meat, 1 fresh
огурец,1 стакан маринованных грибов, 1 луковица,250 gr. mayonnaise,
50 gr. walnuts, 3 eggs, parsley, salt to taste.

Cooking method:

1. Steam the prunes, remove the bones from it and grind.
Chicken meat cut into small cubes. Pickle pickle plum,
слегка обжариваем их на vegetable oil.

2. Finely chop the onion and pass. Boil and peel the eggs, chop
their small cubes. Nuts grind. Clean the cucumber from the skins and
very finely chop.

3. Putting the salad in layers, promazyvaya while each
mayonnaise, in the following sequence: 1 – chicken meat, 2 –
mushrooms, 3 – browned onions, 4 – nuts, 5 – prunes, 6 – eggs.
Then repeat all layers in the same order. Sprinkle salad on top
finely chopped cucumbers.

Recipe 3: Liver puff salad

For the holiday table, this salad may be rustic, but how
everyday meal thanks to its liver
is very useful, and when combined with cheese, cucumbers and
dill – also tasty.


300 gr. говяжьей печени:100 gr. hard cheese; 1 pickled
cucumber; 1 onion; 2 eggs; 2 tbsp. l margarine; 2 tbsp. l mayonnaise,
a small bunch of dill, to taste the salt.

Cooking method:

1. Boil the liver in salted water, cut it into strips.

2. Grate the cheese, cut the onion into half rings and fry
on the margarine until it turns golden.

3. Cut the cucumber into thin straws. Boil and brush the eggs,
cut them into slices. My greens and dried, finely chopped.

4. Put the prepared components in layers in a salad bowl: 1 –
liver, 2 – cheese, 3 – onions, 4 – cucumber. We coat each of the layers.
mayonnaise, then repeat them in the same manner. Upper layer
sprinkle greens and decorate with slices of eggs.

Recipe 4: Chicken Puffed Salad with Mushrooms and Nuts

This is a very tasty and satisfying salad in which
all components are combined. Due to their diversity, it has a very
rich and original taste and good appearance, therefore
appropriate for everyday life, and for a festive feast.


350 gr. майонеза;4 моркови;3 картофелины;100 gr. champignons;4
eggs; 100 gr. сыра;300 gr. chicken fillet; a handful of walnuts;
taste of salt.

Cooking method:

1. Boil chicken meat, carrots, potatoes, eggs and mushrooms.

2. Grate carrots, eggs, potatoes and cheese.

3. Boiled chicken meat and mushrooms finely cut, chop nuts.

4. Put the prepared products in a salad bowl in layers,
abundantly greasing each with mayonnaise: 1 – potatoes, 2 – carrots, 3 –
eggs, 4 – meat, 5 – cheese, 6 – mushrooms, 7 – nuts. Then repeat all
layers in the same order.

To make the salad tastier, we leave it overnight to soak in
the fridge.

Recipe 5: Puff salad with chicken, pineapple and cheese

This is a very beautiful and tasty layered salad, for cooking.
which we need chicken, mushrooms, pineapples and cheese. is he
looks very impressive even on the holiday table and has a bright
a taste that your guests and family will appreciate, and thanks
Pineapple it turns out very juicy.


2 куриных филе;250 gr. champignons;100 gr. walnuts; 3
eggs;300 gr. консервированных ананасов;100 gr. hard cheese; 1
морковь;1 луковица;100 gr. mayonnaise; green onions for decoration;
taste of salt.

Cooking method:

1. Boil the chicken fillet in salted water, then finely
we cut it.

2. Slice the mushrooms into thin slices and, after salting, fry with
луком на vegetable oil.

3. Boil and clean, finely cut the eggs. Grate cheese,
in the same way we grind carrots. Pineapples cut into cubes, nuts
chop (not too small).

4. In the salad bowl lay out the prepared products in layers,
greasing each with mayonnaise: 1 – chicken fillet, 2 – cheese, 3 – mushrooms with
onions, 4 – carrots, 5 – eggs, 6 – pineapples, 7 – nuts. Then
repeat all the layers in the same order, the top is finely decorated
chopped green onions.

To make the salad tastier, cool it in the fridge for
a few hours.

Puff salads – useful tips from experienced chefs

When cooking flaky salads, it is very important to ensure good
impregnation of each layer dressing. For this it is best after
cooking let the salad stand for a couple of hours at room
temperature and then put it in the fridge and hold out for some
time is there because most puffed salads are chilled
“sound” much tastier.

In many recipes layered (and not only) salads present
prunes If you want it to be just a spicy supplement, then
it should be cut smaller and put in a salad in a small
quantity, otherwise the taste of large pieces will interrupt the taste
other components of the salad.

If possible, do not use for puff salad
low-calorie mayonnaise, it will affect the taste of the salad is not the best
way, and in calories you win not so much.

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