Salad Ryzhik. The name speaks for itself. The very bright “Ryzhik” salad with carrots and cheese will appeal to all your friends and acquaintances, without exception, both in taste and appearance. It includes carrots without fail, and then you can fantasize and experiment as much as your heart desires.

This salad has three ingredients that just make it pop. These are red bell peppers, corn and bright red carrots. Already presented? Hurry up to the grocery store!

List of ingredients for saffron milk salad with chicken:

• 300 grams of chicken breast;
• 100 grams of Korean carrots;
• 1 red pepper;
• 20 pieces of chips;
• 150 grams of canned corn;
• 5 sprigs of fresh dill;
• 100 ml mayonnaise.

Camelina salad with Korean carrots:

1. First you need to boil the chicken meat. To do this, you first need to wash and clean it. What needs to be cleaned? Using a sharp knife, remove the skin, cut off the films and veins.
2. Rinse the meat again and place in a saucepan with cold water. Place the saucepan on the stove and add a few black peppercorns and a couple of bay leaves.
3. During cooking, meat may produce gray foam on the surface. Be sure to remove it with a slotted spoon or a regular spoon.
4. Cook the meat for about thirty minutes, no more. If you cook it longer, the chicken will become tough and lose flavor.
5. Remove the finished meat and wait until it cools down.
6. Cut the cooled meat into cubes.
7. Open the can of corn and drain the excess liquid.
8. Wash fresh dill and shake off water. Finely chop with a sharp knife or kitchen hatchet.
9. Chop the Korean carrots if the strips are too long.
10. Wash the peppers and dry. Remove the seed from the pepper and cut into small pieces.
11. Combine meat, pepper, Korean carrots and corn. Season with mayonnaise and mix well.
12. Season the salad with spices to taste and mix again.
13. Place the salad on a presentation plate and garnish with chips around it. As a result, if you look from above, you will get a very large flower with a multi-colored center.

Recipe for saffron milk salad with carrots

Not everyone loves meat. There are probably those among you who adore mushrooms. So, the following recipe will be written especially for you. It is filling, more caloric and no worse than the previous one.

For those who like to cook interesting dishes, we also suggest that you familiarize yourself with. Dishes in the shape of a turtle or will appeal not only to adults, but also to children.

Grocery list:

• 250 grams of chicken breast;
• 2 chicken eggs;
• 1 potato tuber;
• 200 ml mayonnaise;
• 150 grams of pickled mushrooms;
• 1 carrot.

How to prepare saffron milk salad:

1. First you need to fry the chicken breasts. Everything in this salad is a little higher in calories, so fried meat will be just right. First of all, wash and dry the breasts. Next, clean them, removing films and veins. Using a sharp knife, cut off the skin of the bird.
2. Wash the chicken a second time and dry again. Dry towels will be very useful. Rub the dried meat generously with your favorite spices. It can be not only salt and pepper, but also rosemary, marjoram, cilantro, mint, basil, chili, dry garlic, red sweet paprika, lemon pepper and many others to choose from. At the end of the rubdown, you can sprinkle the meat with citrus juice. The meat will become juicier, this will not spoil the overall taste.
3. Place the meat in a frying pan heated with oil. The frying pan must be heated and under no circumstances hot. Otherwise, the meat will stick and you will have to literally tear it off.
4. Fry the chicken for no more than twenty minutes. This will be enough not to dry out the meat, but also to fry the meat well.
5. Remove the finished meat and wait until it cools down. Next, cut into cubes.
6. Chicken eggs also need to be prepared in advance. They just need to be boiled. To do this, place the eggs in a small saucepan with water to cover them. Bring to a boil and set aside for a quarter of an hour.
7. After fifteen minutes, drain the eggs and pour ice water over them. This will speed up the cooling process significantly.
8. Peel the cooled eggs and grate them.
9. Carrots and potatoes must also be boiled. First you need to wash them and only after that put them in a saucepan and put them on gas.
10. From the moment the water boils, it should take 15-20 minutes until the carrots are completely cooked and five minutes more for the potatoes. Everything, of course, very much depends on the size of the root crops.
11. Readiness to check with the tip of a knife. Vegetables should be soft inside, and the knife should not only be easy to enter, but also easy to come out of.
12. Drain the boiling water from the prepared root vegetables and wait until they cool.
13. Grate the cooled vegetables.
14. Open the mushrooms and drain the liquid.
15. Next, the salad must be assembled in layers: potatoes + mayonnaise; mushrooms + mayonnaise; chicken + mayonnaise; carrots + mayonnaise; eggs.
16. Leave the salad to soak for one hour and then safely serve!

Important: instead of honey mushrooms, you can use any other pickled mushrooms or even raw ones. For example, champignons.

Camelina salad recipe

A very affordable and easy option that even a beginner can handle. You will definitely like this salad, consisting of regular as well as everyday products!

Grocery list:

• 200 grams of ham;
• 250 grams of Korean carrots;
• 1 onion;
• 1 small bell pepper;
• 1 small apple;
• 200 grams of canned corn;
• 100 ml mayonnaise.

Camelina salad recipe:

1. There is no need to prepare anything in advance for this salad. Therefore, you can immediately take up the ham. It needs to be cut into thin strips.
2. Chop the Korean carrots if they need it due to their large length.
3. Peel the onions. Wash it from the juice that has released at the cut site. If this is not done, then tears are guaranteed.
4. Cut the onion into small cubes.
5. Wash and dry the pepper. Clear it. That is, get rid of the seed pod. Next cut into small cubes.
6. Wash and dry the apple. There are two grinding options. Or use a knife to cut into small strips along with the peel. Or peel and then grate.
7. Open the corn and drain the liquid.
8. Heat a frying pan with oil and sauté the onion a little. When the onion becomes soft, you can turn off the gas and remove the pan.
9. In a deep bowl, combine onions with carrots, add ham, pepper, apple and corn. Mix everything well and season with mayonnaise. Add your favorite spices, mix again and serve.

Important: if you take a sour apple, the salad will turn out a little more interesting due to its unusual taste. The sourness will do its job.

Camelina carrot salad

Naturally, the crab sticks that we can find on supermarket shelves contain no trace of real crab meat. Unfortunately or fortunately, it is very difficult to get and costs a lot of money. Therefore, today we offer you an alternative in the form of store-bought crab sticks.

Grocery list:

• 200 grams of crab sticks;
• 1 large onion;
• 1 carrot;
• 250 grams of corn;
• 1 green onion;
• 200 ml mayonnaise.

Classic camelina salad:

1. Remove crab sticks from packaging and cut into small cubes.
2. Peel the onion, rinse to remove any juice that has accumulated at the cut end. And finely chop with a sharp knife.
3. Wash and dry the carrots. Next, remove the peel. There is a little secret to washing and peeling carrots 2in1. While the carrots are bathing and getting rid of dirt, you can use a stiff brush to wash the dishes. It will help remove only the required (!) layer of dirt and sand, without cutting off the useful part of the carrots.
4. Heat a frying pan with oil and add onions and carrots. Simmer the onion cubes until golden brown.
5. As soon as the carrots and onions are cooked, drain them in a colander so that excess oil does not get into the salad.
6. Open the corn and drain the liquid.
7. Wash and shake off the green onions. Chop finely with a kitchen hatchet.
8. In a bowl, combine crab sticks, carrots with onions and corn. Season the salad with mayonnaise and season with spices. Mix.
9. Sprinkle the salad with green onions and set aside for two hours to steep.

Camelina salad with carrots

The liver is incredibly beneficial to our health. And if you’re already tired of meat, then it’s time to try salad with liver. We chose chicken as most people prefer it. Treat your body to something that is pleasant for it and tasty for you.

Grocery list:

• 300 grams of chicken liver;
• 1 medium onion;
• 1 medium carrot;
• 3 small pickles;
• 100-150 ml mayonnaise;
• 30 ml broth.

Sequencing:

1. Peel the onion and rinse to remove any juices. If you don't do this, there is a high chance of shedding a tear while cutting.
2. Cut the onion into thin half rings.
3. Wash the carrots, dry them and peel them.
4. Grate the peeled carrots.
5. In a heated frying pan with oil, fry the root vegetables until fully cooked. The onion should become golden brown.
6. Place the cooked onions and carrots in a colander. Excess oil will drain off, which could become an unnecessary and unpleasant addition to the salad.
7. Cut the cucumbers into thin strips.
8. Rinse the liver and clean it of films and veins. Dry a little.
9. Start frying it in butter. Melt it in advance and then add the liver.
10. When the liver changes color, season with spices, add broth and continue to simmer.
11. Place the finished liver in a colander for the same purpose.
12. Combine carrots and onions with liver and cucumbers. Add mayonnaise and mix.
13. Salad ready!

Tip: You can use any liver in your salad. Chicken is used here because it is in greatest demand. Pork and beef are a little more difficult to process and cut. And since chickens have small livers, working with them is simpler, easier and faster.

Camelina salad with carrots and eggs is not that complicated. All ingredients are simple and affordable. Each of you can easily prepare any of these salads, thereby delighting your family and friends.

Wash the carrots and remove the thin skin. Each root vegetable is grated, large in size, and to make the salad look even more festive and beautiful, you can grate the carrots on a special Korean grater.

We choose processed cheese that is not very fatty, because such cheese will be easier to grate. It is also recommended to keep them in the freezer for a few minutes before chopping. Grate the cheese and mix with carrots.

Peel the garlic and pass it through a press directly into a bowl with carrots and melted cheese. The amount of garlic can be adjusted depending on your taste. If you want the salad to be spicier and piquant, add more garlic.

Season everything with mayonnaise, salt and pepper to your taste.

Mix the salad.

Now put the salad into portioned bowls or serve in a common, large salad bowl. To make the salad look more beautiful and fun, you can sprinkle it with fresh herbs. As you can see, we did not spend a lot of effort, personal time and money on preparing “Ryzhik”. The salad is quite inexpensive and incredibly fast. But all your guests will absolutely love the result.

I really, really love carrots in different forms, so Salad "Rizhik" with carrots I cook quite often. A tasty, juicy, inexpensive, vitamin-packed and very quick salad always comes to the rescue when you need to prepare something for a side dish, fish or.

Ryzhik salad is far from a new salad. I think that in age it is no younger than other famous salads, such as “Mimosa”, “Olivier”, “Herring under a fur coat”, “Jewish salad”. Today, about a dozen varieties of Ryzhik salad are known.

Classic salad "Ryzhik" prepared from carrots, processed cheese and garlic. Today, in books, magazines and on the Internet, you can find recipes for “Ryzhik” salad with eggs, canned corn, chicken, mushrooms, hard cheese, feta cheese, butter, raisins, prunes, walnuts, Korean carrots, and potatoes.

Today I want to offer you a classic recipe for Ryzhik salad, as well as other recipe options.

Ingredients:

• Carrots – 3 pcs.,
• Processed cheese – 1 pc.,
• Garlic – 2-3 cloves,
• Mayonnaise – 1 tbsp. spoon,
• Salt - to taste
• Black pepper – a pinch.

Salad "Ryzhik" with carrots - recipe

Peel the washed carrots. Grate it on a coarse grater. Salad "Ryzhik" looks beautiful from carrots grated into thin strips. To obtain such straws, grate the carrots using a Korean carrot grater.

It tastes very piquant and Ryzhik salad with cheese and with the addition of prunes. This salad recipe requires the following ingredients:

Ingredients:

• Prunes – 5-6 pcs.,
• Carrots – 2 pcs.,
• Garlic – 2-3 cloves,
• Processed cheese – 1 pc.,
• Eggs – 2 pcs.,
• Mayonnaise,
• Salt.

Salad "Ryzhik" with carrots and prunes - recipe

Boil the eggs hard. Pour hot water over the prunes. Leave it on for 5 minutes. Drain the water. Cut into thin strips. Grate the processed cheese and carrots on a coarse grater, and grate the eggs on a fine grater. Place prunes, carrots, eggs, cheese and carrots in one bowl.

Using a garlic press, chop the garlic directly into the bowl with the salad. Season with mayonnaise. Add some salt. Then mix the salad. Salad “Ryzhik” with carrots, cheese and prunes is ready.

The “Ryzhik” salad with egg and croutons turns out tasty and crispy.

Ingredients:

• Carrots – 2 pcs.,
• Processed cheese – 1 pc.,
• Eggs – 2 pcs.,
• Crackers – 50-70 gr.,
• Garlic – 2-3 cloves,
• Mayonnaise,
• Salt.

Salad "Ryzhik" with egg and croutons - recipe

Boil the egg. Grate the peeled carrots on a coarse grater. Grate the processed cheese and egg on a medium or fine grater.

Place carrots, eggs and cheese in a bowl. Pass the garlic through a press. Add to salad.

Place croutons on salad. Add salt and mayonnaise. Mix the salad. Serve it immediately.

I would like to invite you to prepare a delicious Ryzhik salad for the winter without sterilization. This year I made it for the first time, although the recipe has been hanging out in my notebook for several years. Something always got in the way of preparing it, and there were a lot of other preparations. This year I analyzed all my reserves and came to the conclusion that we do not consume such a volume of blanks and we need to slow down, otherwise some of them will have to be thrown away later. I made 2 jars of this salad to try, there was a little left at the end - I liked the taste. I will definitely repeat it, but in another season. From the specified amount of products, about 1.3 liters of salad is obtained.

Prepare the necessary products from the list. Vegetables can be peeled all at once or partially done during the cooking process. The weight of vegetables is indicated in peeled form.

The carrots must be peeled and grated on a medium grater.

Place carrots in a thick-bottomed pan, add water and vegetable oil. Simmer for 20 minutes with the lid closed over low heat, periodically opening the lid and stirring so as not to burn.

During this time, peel and cut the onion into half rings. After the time has passed, add the onion to the pan with the carrots and continue to simmer for another 20 minutes, also stirring the contents.

Cut the sweet pepper into strips and add it to the pan with the onions and carrots, stir and simmer for another 20 minutes.

Tomatoes can be blanched and then chopped in a blender, or you can grate them by cutting the tomato in half and the skin will come off. There are not many tomatoes in this recipe, so I didn’t bother with blanching and used a grater. Add sugar, salt and vinegar to the tomato mass and stir.

Add the tomato mass to the pan with the vegetables, stir and simmer everything together for another 20 minutes.

Salad "Ryzhik" is ready!

While cooking, sterilize the jars over steam and scald the lids with boiling water. Place the hot salad into jars and immediately roll or twist. Turn the jars upside down and wrap them until they cool completely.

For the winter, the Ryzhik salad can be put in the pantry and stored in a city apartment.

Enjoy your preparations!