Salads with canned food are frequent “guests” on the holiday table. You can prepare a wide variety of salads. The most common salads are Mimosa and Lilac Branch.

They are not that difficult to prepare. And it takes a little food to prepare. The beauty of these salads lies in their design.

If you want to surprise your guests and please your loved ones, try preparing the festive salad Lilac Branch. To prepare this salad we will need the following products:
One can of canned fish in oil,
five large eggs
three large potatoes,
two heads of onion,
a couple of fresh large cucumbers,
250 g hard cheese,
one small beet,
olive mayonnaise,
fresh herbs for decoration.

1. To prepare a salad, it is best to take mackerel, saury or sardine in oil. Open a can of canned food and take the fish out of it. Place on a plate and mash with a fork. If there are large seeds, remove them. Fry the finely chopped onions over medium heat in a small amount of vegetable oil.

Fill the potatoes with water and cook until tender in salted water. Boil the eggs in a separate bowl. To prevent them from bursting during cooking, add some salt to the water. Grate fresh cucumbers on a coarse grater. We do the same procedure with boiled peeled potatoes and three boiled eggs.

2. The ingredients are all prepared. Now we begin to prepare the layered salad. Place the grated potatoes in the first layer on a flat dish and distribute them evenly over the entire surface. Lightly grease with olive mayonnaise. Next, lay out the canned food and also grease it with a little mayonnaise. The next layer is fried onion, smeared with mayonnaise. Then lay out the grated eggs and also grease with mayonnaise. The last layer is cucumber. When the salad is formed, grease it with mayonnaise.

3. Grate the yolks and hard cheese on a fine grater, then mix these two ingredients. Sprinkle the resulting mixture onto the salad.
4. To make lilac flowers, we use egg whites, grated on a fine grater. You can make white lilacs, or you can make lilac flowers. To obtain this shade, we use freshly squeezed juice of fresh burgundy beets. Grate it and squeeze out the juice through several layers of gauze. Add the finished juice to the whites, mix and they will turn lilac.

Place the prepared egg whites on the salad in the form of lilac flowers. We wash several leaves of fresh herbs. We place the green leaves on the salad in the form of lilac branches. Place the finished salad in the refrigerator for three hours to cool and serve on the festive table. I wish everyone a bon appetit!

Salad “Lilac Bouquet” recipe with photos step by step

This bright and tasty salad belongs to the category of festive dishes; its original design will be the main decoration of any celebration. Delicate lilac will bring back memories of warm sunny days with a riot of bright colors and wonderful aromas.

The main point in preparing the “Lilac Bouquet” salad is not its content, but its design, so you can turn any of your favorite salads into a “Lilac Bouquet”.

I will offer the option of puff pastry and mushrooms.

Salad ingredients:

chicken (fillet) – 200 g

fresh champignons – 200 g

fresh cucumber – 1 pc.

cheese – 150 g

boiled chicken egg – 3 pcs.

garlic – 1 clove

mayonnaise – 150 ml

vegetable oil – 2 tbsp. l.

Ingredients For decoration:

dill - a few sprigs

beet juice – 1 tsp.

Number of servings: 8

Preparation time: 30 minutes

Cooking time: 30 minutes

Purpose (breakfast, snack, lunch, dinner): lunch, dinner

Recipe

Preparing Ingredients

Boil the chicken fillet until tender in 1 liter of water with the addition of 0.5 tsp. salt. To make the salad, I used the breast, but fillet from another part of the bird’s body will also work.

Cool the boiled chicken and chop it into cubes or sticks with a knife.

Wash the champignons and cut into fairly large slices.

Fry the mushrooms in a frying pan with vegetable oil for 5 minutes, stirring occasionally.

At this time, chop the onion.

Place the onion in the frying pan with the champignons, add a pinch of salt, a little ground black pepper, stir and fry for another 4-5 minutes (until the onion is soft). Remove from heat and let cool.

Grind the cheese on a grater.

Wash the cucumber, cut off the ends and cut into small thin cubes. I highly recommend not ignoring this ingredient, as the cucumber adds the necessary freshness and juiciness to the salad.

Boil the eggs, cool, peel the shells. Carefully separate the yolks from the whites. Grate the whites into a fine grater.

Place 1/3 of the whites in a separate container and add a few drops of beet juice (boiled or fresh, it doesn’t matter) onto them. The beets will turn the chicken whites a lilac-pink color.

Assembling the salad

The first layer is chicken fillet mixed with chopped garlic and 2 tbsp. l. mayonnaise.

The second layer is mushrooms with onions, with a little mayonnaise on top.

The third layer is cucumber and mayonnaise mesh.

The next layer is cheese.

Cover the cheese with a significant layer of mayonnaise and level it well.

The final layer is egg yolks, crumble them with your hands directly over the salad.

Decorating the salad “Lilac Bouquet” recipe with photos step by step

Ingredients:

• chicken fillet – 300 g
• chicken egg – 5 pcs.
• hard cheese – 200 g
• canned pineapple – 200 g
• onion – 1 small head
• mayonnaise – 150-180 g
• table vinegar – 1 tsp.
• Sunflower oil – 1 tsp.
• ground black pepper - to taste
• salt - to taste
• parsley - a few sprigs
• dry natural lilac food coloring – 1/3 tsp.

Luxurious bushes of white, purple and pink lilacs, decorating parks and gardens with fragrant flowers, are constant companions of spring and the great Victory. Unfortunately, lilacs do not bloom for long, and we cannot fully enjoy the fragrant inflorescences of these wonderful shrubs. But, if you show your imagination, you can give yourself the pleasure of admiring spring flowers all year round. For example, prepare a layered salad “Lilac Branch”.

The basis of the dish is baked chicken. It goes perfectly with spicy hard cheese. This duet is perfectly complemented by two opposites - spicy onions and sweet pineapples. Boiled eggs add brightness to the dish, making the dish quite satisfying. And the connecting link is mayonnaise. But, the most important thing is the decoration of the salad - white and soft lilac branches of lilac, giving the dish a spring note and a formal look.

Step-by-step recipe for “Lilac Branch” salad with photos

Salad products.

Rinse the chicken fillet well and dry. Rub the meat with black pepper and salt.

Preheat the oven to 180° C. Grease a baking dish with sunflower oil and place the fillet in it. Cover the pan with food foil and place in the oven for 30 minutes.

Meanwhile, hard boil the eggs. Place them in a saucepan with cold water, bring to a boil and cook for 10 minutes from the moment of boiling.

While the chicken is baking and the eggs are boiling, peel, wash and finely chop the onion.

Place the onion in a bowl and cover with lukewarm water mixed with vinegar. Let marinate for 10 minutes. Then place the onion in a colander to drain the liquid.

Cool the boiled eggs by placing them in cold water and peel them. Cut three eggs in half.

Carefully separate the yolks from the whites. Grate the yolks on a fine grater.

Also grate the whites using a fine-hole grater into another bowl.

Grate the remaining two eggs on a coarse grater.

Remove the pan with the chicken fillet from the oven and let it cool. Cut the meat into small cubes.

Grate the cheese on a grater with large holes.

Open a can of pineapples. Place the contents in a colander to drain the syrup. If you purchased pineapples in the form of rings, then cut them into small cubes. And, if in pieces, then leave it as is.

Next, start assembling the salad.

Place chicken fillet in a large tall salad bowl. Lubricate with mayonnaise.

Sprinkle with pickled onions. And grease with mayonnaise again.

Spread the pineapples in an even layer. Top with mayonnaise.

Place coarsely grated eggs on the pineapples. Lubricate with mayonnaise.

Sprinkle with grated cheese.

Distribute the yolks evenly on the cheese layer.

All that remains is to decorate the salad in the form of lilac branches. Or even a bouquet. Divide the finely grated whites into 5 equal parts. Tint three parts lilac using food coloring as directed on the package. Wash the parsley and dry it. Decorate the colored and light whites on the surface of the salad in the form of lilac flowers. And make the branches from the leaves and stems of parsley.

Note to the owner:

• The chicken doesn't have to be baked. You can boil the fillet. This is not difficult to do: rinse the meat, place it in a saucepan with cold water, bring to a boil, skim off the foam. Add salt and cook for 30 minutes.
• If you can't find lilac food coloring in the store, use beet or red cabbage juice.