The other day I wanted some mayonnaise salad. I wanted it so much that I had to cook. I spent a long time going through all the salads I knew in my mind and settled on the “Sunflower” salad, which I tried a long time ago. Well, the choice was made, especially since by luck I already had all the ingredients, except chips. I ran out to get some chips (we’ll talk about them separately) and started implementing my culinary idea.

The “Sunflower” salad is just some kind of holiday :) I prepared it in a matter of minutes, even preparing the chicken fillet took me a minimum of time. This “Sunflower” salad was clearly created to serve as a decoration for a banquet. Very beautiful. And delicious.

I would also like to say something about preparing chicken fillet for the Sunflower salad. This method of cooking fillets is also suitable for other purposes. The essence of the method is that chicken fillet placed in boiling water, after which we wait for the water to boil again, tightly cover the pan with the boiling fillet with a lid and turn off the heat. We time it for 20 minutes. Everything, the most tender and softest, absolutely cooked chicken fillet is ready to eat. Many people (especially those sitting on proper nutrition and therefore often use chicken breast) fillets have been prepared this way for a long time and are still alive :)

In general, characterizing the general impressions of the “Sunflower” salad, I can confidently say that the salad is worthy. And if he doesn't plan to decorate banquet table, then it can be safely prepared without using chips, but this is a matter of personal preference for each of us.

Cooking time: 30 minutes

Number of servings – 8

Ingredients:

• 4 eggs
• small jar of pickled mushrooms
• 250 g chicken fillet (0.5 breast)
• 70 g cheese
• 0.5 small jar pitted olives
• small package of Pringles or any other chips
• 0.3 tsp salt
• mayonnaise

Sunflower salad with chips, step-by-step recipe with photos

So, first of all, quickly cook half a chicken breast or fillet and eggs. With breasts everything is simple. You can boil it the old-fashioned way, or you can try enough new way preparing this type of meat. I will briefly describe it again. Pour enough water into the ladle and put it on the fire to boil. After the water reaches the active boiling stage, add a thoroughly washed piece of chicken breast to this water. After this, it will take some time for the water to start boiling again. So, when the water, but with chicken fillet, began to boil strongly again, turn off the heat and tightly cover the ladle with a lid. Now you should time 20 minutes. After this time, the chicken breast will be completely ready. At the same time, it will not dry out, will not boil out, but will remain quite juicy and soft.

Cut the boiled chicken breast into small cubes.

To form the Sunflower salad we will need round dish or a plate. Place the first layer of Sunflower salad - chicken, and cover this layer Not big amount mayonnaise. Lightly salt the chicken layer.

Next in the Sunflower salad recipe is a layer of pickled mushrooms. Most often they use marinated champignons, but today I have milk mushrooms, which does not spoil the salad in any way. You need no more than 200 g of mushrooms, this is just the smallest jar.

Cut the pickled mushrooms into pieces (just chop them randomly) and form the second layer of the “Sunflower” salad from them. There is a thin layer of mayonnaise on top of the mushrooms.

Boil the eggs (I boil the eggs for 10 minutes from the moment the water boils, then pour cold water and wait a little for them to cool), peel and separate the yolks from the whites.

Grate the egg whites on a coarse grater and cover the layer of mushrooms in the salad with them. Well, mayonnaise on top.

Next comes the cheese. For the Sunflower salad we need very little of it, about 70 g. Anyone will do hard cheese. Grate it on a coarse grater.

And put it on a layer egg whites. Again a thin layer of mayonnaise.

Remained egg yolks. We grate them on a fine grater and sprinkle the resulting crumbs on our Sunflower salad. It's already beautiful. In principle, you can leave the salad in this form, but then it will not look much like a sunflower, so we move on.

Open a small package of chips. Pringles chips are best suited for making Sunflower salad because of the uniform shape of the chips. But you can take any others.

We place the chips around the perimeter of the Sunflower salad, lightly inserting each chip into the salad. And we cut the olives in half and place them in the form of sunflower seeds on the surface of the salad.

It turns out very original and elegant, and most importantly – unusual. I agree that the “Sunflower” salad is not one of those that is prepared often, but it’s served like this for a holiday lettuce will do perfect. Bon appetit and see you soon!

Salads that are served on the table should surprise with taste and appearance. An original dish always arouses great interest. One of interesting serves is the Sunflower salad.

Classic Sunflower Salad

The classic Sunflower salad is made from chicken and mushrooms. The recipe for Sunflower salad with chicken is quite simple, and beautiful design will decorate the holiday table.

Ingredients:

• 200 g fresh champignons;
• 300 g chicken meat;
• mayonnaise;
• 200 g cheese;
• 50 g pitted olives;
• 5 eggs;
• chips.

Preparation:

1. Chop the mushrooms and fry in oil.
2. Grate the cheese.
3. Boil the meat, separate from the bones and chop.
4. Separate boiled yolks and proteins.
5. Grate the whites and mash the yolks with a fork.
6. Place the meat on a plate and brush with it. The next layer is mushrooms, then proteins and cheese. Lubricate each layer with mayonnaise. Pour the yolks on top and distribute evenly throughout the salad.
7. Place the chips in a circle oval shape, preferably the same size.
8. Cut the olives into quarters or halves and garnish the salad on top.

You can also decorate the “Sunflower” salad with chicken and mushrooms with a beautiful ladybug made from a piece of tomato or a bee made from pieces of olives and black olives. Make wings from pieces of chips.

Sunflower salad with pineapple and smoked chicken

In the recipe for Sunflower salad with chicken, you can use smoked chicken meat instead of boiled fillet, and add canned pineapple. This Sunflower salad looks very beautiful in the photo.

Ingredients:

• mayonnaise;
• 600 g smoked chicken;
• 3 eggs;
• 200 g olives;
• 200 g canned mushrooms;
• 100 g chips;
• 150 g cheese;
• 200 g canned pineapples.

Cooking steps:

1. Cut the smoked chicken fillet into small slices.
2. Boil the eggs, separate the whites and yolks and chop. You can use a fine grater or fork.
3. Chop the mushrooms into slices. Grate the cheese.
4. Olives will be needed for decoration. Cut them into four pieces: they will be sunflower seeds.
5. Place the ingredients in a flat salad bowl in the following order: meat, mushrooms, pineapples, proteins, cheese. Cover each layer with mayonnaise.
6. The last layer is egg yolks. Distribute evenly over the surface of the salad and place the olives on top.
7. Place chips around the salad.

Required ingredients:

• bulb;
• 2 eggs;
• can of corn;
• 2 carrots;
• 250 g crab sticks;
• mayonnaise;
• 100 g chips.

Preparation step by step:

1. Peel the vegetables, grate the carrots, finely chop the onion.
2. Fry the vegetables in oil and drain the corn.
3. Pass the sticks through a grater or cut into cubes.
4. Finely chop the boiled eggs.
5. Now place the ingredients on a plate. Place some of the carrots and onions, then coat some of the eggs with mayonnaise.
6. The third layer of salad is sticks, then eggs, and again carrots and onions. Cover with mayonnaise.
7. Sprinkle corn on top of the salad. Garnish the salad around the edges with chips. You can sprinkle with fresh herbs.

Sunflower salad is usually topped with chips, but if you don't like the product, replace it with unsweetened crispy cookies.

Sunflower salad with cod liver

The Sunflower salad with cod liver is very tasty. Liver is healthy and contains mineral components, Omega 3 and B vitamins. Make Sunflower salad using a detailed step-by-step recipe.

Ingredients:

• 300 g potatoes;
• 400 g cod liver;
• 50 g butter;
• 5 eggs;
• 2 onions;
• 100 g olives;
• mayonnaise;
• 70 g chips;
• pepper, salt.

Cooking steps:

1. Finely chop the onions and fry in butter;
2. Boil the potatoes in their skins and pass through a grater.
3. Mash the liver with a fork and place it on the salad in an even layer, cover with mayonnaise.
4. Boil the eggs, grate the yolks and whites separately.
5. Place potatoes on a dish and brush with mayonnaise. Distribute the onion on top, then the whites, mayonnaise and yolks.
6. Cut the olives and place on the salad. Form the chips into sunflower petals, placing them around the salad.

If you don't like mayonnaise, replace it with sour cream. The ingredients do not need to be grated, but cut into small cubes.

Sunflower salad, as we are used to seeing it, is not distinguished by the originality of its ingredients. But in our selection, each of the recipes has its own additions, so under the name you can find absolutely any snack, with unusual and sometimes exotic ingredients. Distinctive feature All dishes have a characteristic decoration that resembles a real sunflower.

For those who for some reason do not eat mushrooms, a sunflower option without this product has been invented. This appetizer is no less tasty due to the addition of pickled onion, which gives spicy taste salad. Sunflower salad without mushrooms will whet the appetite of all guests present at the table.

Ingredients required (for 4 servings):

• Chicken fillet – 260 g;
• Onion – 70 g;
• 6 chicken eggs;
• Cheese – 110 g;
• Vinegar 9% - 25 ml;
• Salt – 9 g;
• Olives – 90 g;
• Chips – 60 g;
• Mayonnaise – 80 ml.

Sunflower salad step by step recipe:

1. Wash the chicken fillet, peel off the films, boil in salted water with the addition of spices. then cool and tear into fibers.
2. Peel the onion and chop finely. Pour the marinade of water and vinegar over the mixture for half an hour.
3. Hard boil the eggs, cool in ice water, then peel and grate the yolk and white separately.
4. Grate the cheese.
5. Remove the olives from the jar and cut each fruit in half.
6. Squeeze the excess marinade from the onion with your hands.
7. Assemble the salad in layers, coating each with mayonnaise: fillet, onion, protein, cheese, chicken yolk.
8. Garnish with olive slices on top and let the dish sit for about an hour.
9. Before serving, add chips.

Sunflower salad with ham

Instead of meat, you can add ham and thus diversify the taste of the dish. In addition, this salad does not need to be assembled in layers, like. You just need to mix the ingredients and decorate the snack with chips and pieces of olives.

Products required to prepare 4 servings:

• Ham - 180 g;
• Canned corn – 160 g;
• Canned peas – 12 g;
• Fresh cucumber – 140 g;
• Mayonnaise – 90 ml;
• 6 eggs;
• Cheese – 80 g;
• Pitted olives – 90 g;
• Chips – 40 g;
• Salt – 7 g;
• Vegetable oil – 25 ml.

Sunflower salad without mushrooms with chips recipe step by step:

1. Cut the ham into small cubes and fry in a frying pan with the addition of vegetable oil.
2. Wash the fresh cucumber, peel the peel if necessary (if it tastes bitter) and cut the pulp into strips.
3. Boil the eggs until tender, add cold water. After they have cooled, remove the shells and grate the whites and yolks separately on a coarse grater.
4. Grind the cheese on a grater.
5. Drain the corn and peas in a colander and wait until the excess liquid drains.
6. Remove the olives from the jar and cut in half.
7. Mix ham, cucumber, corn and peas in a salad bowl, add salt and mix with mayonnaise.
8. Give the salad an even, semicircular shape, sprinkle with egg white, cheese and yolk.
9. Decorate the dish with halves of olives on top and place chips around the edges of the snack.

Recipe for sunflower salad without mushrooms with duck meat

Seeing duck meat in an appetizer is, of course, not uncommon today. The fillet is tender and spicy, which will definitely please all your guests.

Ingredients for 4 servings:

• Duck fillet – 310 g;
• Carrots – 120 g;
• Shallots – 90 g;
• 4 eggs;
• Pickled cucumber – 110 g;
• Cheese – 120 g;
• Pickled corn (sweet) – 130 g;
• Olives – 70 g;
• Mayonnaise – 120 ml;
• Chips – 40 g.

How to make sunflower salad with chips:

1. Rinse the duck breast, bake in the oven, coated with salt, spices and honey with garlic. After cooking, cut the fillet into cubes.
2. Wash the carrots, boil them in their skins, then cool, peel and grate.
3. Boil the eggs until the yolk is firm, cool, peel and grate.
4. Cut the pickled cucumber into strips, then remove the excess marinade with your hands.
5. Cut the entire white part of the onion into rings, after rinsing it first.
6. Grate the cheese.
7. Remove the olives from the jar and cut them in half.
8. Drain the corn in a colander and wait until the excess liquid drains.
9. Assemble the dish on a flat plate, coating each layer with mayonnaise.
10. First put the duck, onion on it, then carrots, cucumber, eggs, cheese, corn.
11. Spread a little sauce on the last layer and decorate with pieces of olives, marking the edges with chips.

Sunflower salad with chips – recipe without mushrooms and pineapple

Included of this dish are smoked chicken and canned pineapple. Great combination products that will make any day festive. You can safely prepare this salad for New Year, birthday, and also just to pamper your family and loved ones on an ordinary day.

Ingredients needed to prepare 4 servings of salad:

• Smoked chicken breast – 290 g;
• Tomatoes – 140 g;
• Canned corn – 110 g;
• Pickled pineapple – 90 g;
• 4 eggs;
• Mayonnaise – 120 ml;
• Cherry – 3 pcs.
• Olives – 80 g;
• Chips, evenly shaped – 60 g.

Sunflower salad recipe step by step:

1. When cutting the food step by step, place it immediately on the dish, coating the layers with sauce.
2. Cut the chicken breast into small cubes, after removing the skin. Lay out the first layer.
3. Tomatoes need to be blanched, that is, peeled. To do this, place the tomatoes in a bowl of boiling water for a minute, and then immerse them in cold water. The skin will peel off on its own. When cutting into cubes, remove all seeds and liquid. Place on fillet.
4. Drain the marinade from the jar of corn and place the corn on top of the dish.
5. You can take canned pineapple in rings or pieces; in any case, the pulp will need to be chopped into small cubes and distributed evenly over the entire surface of the salad.
6. Cook chicken eggs hard-boiled, cool and peel. Divide into whites and yolks, grate and sprinkle on the appetizer.
7. Decorate the salad with olive slices, placing them in a circle, and place chips around the edges.
8. If desired, you can make an imitation ladybugs from cherry tomatoes.

Sunflower salad without mushrooms - recipe with crab sticks

By changing the main product in this dish, we do not make the appetizer worse, but only add new taste on the festive table. Sunflower salad with chips and crab sticks, will not leave seafood lovers indifferent.

Ingredients (4 servings):

• Crab meat – 180 g;
• Potatoes – 170 g;
• Onion – 80 g;
• Carrots - 110 g;
• Green apple – 130 g;
• 3 eggs;
• Olives – 70 g;
• Salt – 7 g;
• Chips – 45 g;
• Mayonnaise – 90 ml;
• Sugar - 10 g;
• Vinegar 9% - 15 ml.

Sunflower salad with chips without mushrooms step by step:

1. Cut the crab meat into cubes.
2. Wash potatoes and carrots and boil. Peel the cooled root vegetables and grate them.
3. Peel the onion, chop it, marinate the mass in water with the addition of vinegar and sugar. After 15 minutes, drain the liquid and squeeze the onion with your hands.
4. Boil the eggs until the yolk is firm, cool and peel. Divide into yolks and whites, grind separately on a grater.
5. Remove the olives from the jar and cut each fruit in half.
6. Peel the apple, cut out the center, grate.
7. Collect the salad in layers on a flat plate, greasing each product with mayonnaise: crab meat, potatoes, carrots, onions, apples, whites, yolks.
8. Place olive slices on top of the dish and decorate the sides with chips.

All the recipes from our article today certainly deserve your attention. Choose the one you liked the most and please tonight delicious dish your family.

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. Sunflower salad with chips and corn will be the centerpiece of the table, because it will undoubtedly turn out brighter than all other dishes.

Taste Info Holiday salads

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.

How to prepare a classic Sunflower salad with chips and mushrooms

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. So as not to be felt strong bitterness, finely chop it and pour boiling water over it, let it sit for 10 minutes, then drain the water.

Now take it holiday 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.

On mushroom layer position the bow.

Next come the grated eggs.

Drain the liquid from 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 chip petals in a circle. If possible, buy chips from tin cans, 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 useful microelements Most often this product is 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 appearance 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. Due to grated eggs and cheese, fried mushrooms, ready dish it turns out 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. On fine grater grate the cheese.
5. Transfer the chicken to a flat serving platter, leaving 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

It’s cold and gray outside, the weather is not happy... On days like these, we all want to spend more time at home, closer to a warm hearth, and focus our energy mainly on implementing creative ideas, creating with your own hands cozy beauty for your closest and dearest people.

Cooking is a separate topic and, truly, inexhaustible for the application of imagination. Therefore, let's create something not just tasty, but very beautiful, bright, unusual. The holiday is just around the corner!

Just imagine: here, frozen guests came to your house, and maybe even a little sad under the influence of bad weather, approached the set table, and there... a sunflower blossomed! Just like the real thing, big, bright! So completely summery, like the sun, cheerful, and most importantly – very, very tasty! What a surprise! Oh yes mistress! Where did this miracle come from?

In fact, the Sunflower is a festive layered salad. It is prepared easily and quickly, has a soft, delicate taste, it doesn’t require much effort at all, and it looks simply amazing. Well, let's create this masterpiece for our loved ones? Shall we give them a piece of summer?

Today we will prepare three varieties of this delicious salad:

First, we’ll tell you a couple of secrets that will help you prepare a truly delicious salad.

Sunflower salad is very simple in every sense of the word. Its leading components, which set the main “sound” of the melody of its taste, are either meat (chicken) or cod liver. Both of these products are quite tasty in themselves, and therefore you should not interrupt their taste in the salad with an abundance of other products, especially spicy ones with a strong smell. The main rule for preparing Sunflower is to avoid multi-ingredients. It’s only at first glance that it seems that you can add this and that to the salad, and it will turn out very good. But do not give in to this temptation - this will only make the dish worse. The chef’s task in preparing this salad is to skillfully emphasize and complement the taste of the main product (meat or fish).

Second important point The point is that, since the Sunflower salad has not only a taste value on the holiday table, but also an aesthetic value, it must be prepared especially carefully. And therefore you should pay close attention to the choice of chips, designed to become the petals of a future flower. The chips must be the best best quality: oblong shape, uniform size, not crumbling.

The quantity of products indicated in the recipes is designed for approximately 8 people, taking into account the fact that in addition to Sunflower, you will have at least 2-3 other salads on the table. As a rule, a total of 200-250 g of salads are required per person.

Classic recipe Sunflower salad with chicken and mushrooms

In this recipe, the delicate taste of boiled chicken is successfully combined with cheese and eggs. Everyone's favorite classic, which anyone, even a novice housewife, can do.

Prepare the necessary products:

• Boiled chicken meat without skin – 300 g.
• Fresh mushrooms - 500 g. Usually champignons are used for this salad, but if you are lucky enough to find porcini mushrooms, it will turn out even tastier.
• 4 hard-boiled eggs.
• 300 g hard cheese.
• A jar of pitted olives. Be careful when buying them: sometimes there are olives on sale with some kind of filling instead of pits. Such fruits are not suitable for salad; take the most ordinary ones, without additives.
• Packaging of chips.
• Mayonnaise.

Advice: for lack of fresh mushrooms, dried ones can also be used to prepare Sunflower. It is important to know that in this case, the mushrooms must be soaked in advance, several hours before cooking, so that the pieces are completely saturated with moisture and have the consistency of fresh.

Let's start cooking:

The first step is to fry the mushrooms. Cut them into medium-sized pieces and place them in a frying pan with heated vegetable oil. While frying, constantly stir the mushroom mass so that the moisture comes out of it faster and more evenly.

Don't forget to salt the roast thoroughly during cooking.

Be very careful not to let it burn. Most importantly, remember that fresh mushrooms during heat treatment They shrink greatly in volume, so don’t skimp, buy mushrooms in reserve just in case.

At the end of cooking, you can, if you wish, add finely chopped onions to the mushrooms for frying. WITH fried onions the dish will taste more piquant, but without onions the salad will come out lighter and not so oily. Choose what you like best.

Now take a suitable flat dish and start laying out layers of salad

Cut the boiled chicken into neat pieces with a sharp knife.

Place the first layer of chicken on the dish in the shape of a neat circle.

Now cover it with thin stripes or a lattice of mayonnaise.

Tip: it is best to apply mayonnaise for lubricating the layers not directly from the package, but using a special culinary bag with a narrow hole. This way you are guaranteed not to overdo it with this heavy product, which will have a positive effect on the taste of the dish. In addition, often the hole for mayonnaise on the packaging is too wide, which makes it difficult to accurately squeeze it into the salad. With a pastry bag you can do everything easily and beautifully.

If you don’t have such a bag, just cut off a small corner from a plastic bag of mayonnaise.

Place the next layer of fried mushrooms.

Again, draw a small thin mayonnaise lattice.

The third layer will be grated egg whites.

Attention! We do not lubricate this layer with mayonnaise.

Place a layer of cheese, grated on a coarse grater, on top of the whites.

Let's draw a thin mayonnaise mesh on top.

The last layer is egg yolks, grated on a fine grater.

Drain the liquid from the olives and decorate the surface of the salad with them, arranging the fruits in the form of sunflower seeds.

If the olives are too large, cut them in half lengthwise.

Use chips to create the petals of your delicious flower.

Look how beautiful it turned out!

Refrigerate the finished salad for at least 6 hours.

Sunflower with chicken and chips

There is another common recipe for this holiday recipe. This version also contains carrots and a completely different design option. See the video recipe for all the details.

Sunflower salad with cod liver

It's more spicy option of this dish. The bright, rich, specific aroma of cod liver is successfully softened by products with a delicate and neutral taste. A very harmonious combination!

For this salad we will need:

• Two jars canned liver cod.
• A couple of large boiled carrots.
• 4-5 hard-boiled eggs.
• 1 medium onion.
• 1 tablespoon 9 percent apple cider vinegar.
• Hard yellow cheese – 300 g.
• A jar of olives.
• Packaging of chips.
• Mayonnaise.

Attention: in this salad we will not coat each layer with mayonnaise. To prevent the dish from coming out too heavy, we will add mayonnaise through a layer, since cod liver is a very rich component. high content fat, and there is a risk of going too far with the overall fat content of the salad.

The first step is to pickle the onions. This will remove excess bitterness from it, making the salad more tender. Finely chop the onion and pour vinegar over it. Leave for 20-30 minutes.

Drain the cod liver excess liquid and place the mixture into a small bowl. Gently mash the mixture with a fork until it breaks into small pieces. But don’t overdo it; don’t turn cod liver into pate.

Take a flat salad bowl and place pieces of cod liver on its bottom in the shape of a circle.

Drain the marinade from the onions and cover the cod liver layer with it.

Draw a thin mesh of mayonnaise.

Place the next layer boiled carrots, grated on a coarse grater.

Draw the mayonnaise lattice again.

Now lay out a layer of cheese, grated on a coarse grater.

Make petals from chips.

Refrigerate the finished salad for several hours.

Tip: to make it easier to lay out the layers of salad in the form of a regular circle, use a special ring mold.

Oh, what a wonderful flower we got! I wish I could eat it without leaving the kitchen table! But don’t rush, let the salad steep properly - it will become even tastier and more tender. On the festive table in the company of the Sunflower, be sure to place vases with fruits (apples, pears, grapes, peaches), as well as salads from fresh vegetables with lots of greenery to further highlight the warm summer theme of winter festive table. Your guests will be in a great mood!