Salads in portioned bowls, bowls or glasses are not a new idea. Traditionally, this is how dishes are served in restaurants or at formal buffets. Their main feature: all ingredients are crushed into pieces of the same size and in the same style (straws, cubes, circles). Carefully chopped products are placed in layers or mixed into glass glasses, which is why the dish received the beautiful name “cocktail”. Portioned salads in bowls, the recipes for which are presented in the review, will decorate any holiday and diversify the home table.

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Photo gallery: “Salad bowls”

Salad “Heart”: with tomatoes and corn

The light and tasty “Heart” salad is suitable as an appetizer for main courses, and can also be served at buffets. A successful combination of vegetables and boiled yolks creates a delicate taste. Like many cocktail salads, “Heart” is served in portioned transparent bowls and placed in layers. See the instructions with photos for the step-by-step preparation process.

Ingredients

• fresh tomatoes – 2 pieces;
• two to three tablespoons of mayonnaise;
• canned corn - 3 tbsp;
• pitted olives;
• fresh cucumber;
• chicken eggs - 2 pieces;
• green onions - 2 feathers.

How many calories?

Step-by-step instruction

1. Boil the eggs hard, separate the yolks and whites. For the salad we will use only yolks.
2. The main ingredient of this dish is tomatoes. They need to be washed, cut into two halves, one of which is left for decoration. We cut the second into small cubes, removing the core so that the salad is not too watery.
3. Distribute the tomato pieces onto the bottom of bowls or glasses and spread a thin layer of mayonnaise on top.
4. The next step is canned corn.
5. Remove the olives from the jar, cut into rings and place around the edges of the bowl.
6. Wash the cucumber, remove the middle and chop into cubes. Add it to the center of the salad. Spread a little mayonnaise on top. This will add flavor and the necessary salt to the dish. It is not recommended to add additional salt to vegetables, otherwise they will quickly yield juice and the salad will lose its attractiveness.
7. Grate the boiled yolks or mash them with a fork. Spread a layer on top of the cucumbers.
8. Chop the green onions and sprinkle on the yolks.
9. Let's start decorating: cut out a heart from the remaining half of the tomato and place the figurine on top of the dish, as in the photo. Voila: a beautiful salad is ready!

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Cocktail salad with cheese and ham

The ingredients for this dish are usually found in the refrigerator of many housewives. If you need to prepare a quick appetizer or salad for dinner, this ham and cheese recipe comes to the rescue. Simple, at first glance, ingredients create a successful combination of taste.

Ingredients

• 100 grams of ham;
• 100 grams of hard cheese (any type);
• fresh cucumber;
• two chicken eggs;
• Bell pepper;
• dill - for decoration;
• mayonnaise for dressing - to taste.

How many calories?

Step-by-step instruction

In this salad, all ingredients are cut into thin strips.

1. Boil and cool the chicken eggs in advance. Cut them into two halves, then lengthwise and chop into strips.
2. Peel the sweet pepper from seeds and stalks, chop.
3. Divide the cucumber into two parts, remove the core and chop.
4. Cut the ham into thin strips.
5. Grate the hard cheese on a coarse grater to make shavings.
6. Place into plates or bowls for one serving: ham, cucumber, pepper, cheese. Lightly coat each ingredient with mayonnaise for taste; you can add a little salt on top of the cucumbers.
7. Chop the dill and decorate the salad bowls with herbs. Cucumber slices are also suitable as decoration.

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A video version of this recipe was prepared by Natalya Kalnina’s channel.

Cocktail salad with cucumber and chicken

Chicken salad will seem “uninteresting” to many: a banal and ordinary combination. But this cocktail in ice cream bowls seems simple only at first glance; it will delight even spoiled gourmets. Prunes and nuts will give the dish a piquant aroma and special taste. This salad will definitely become a favorite on the holiday table.

Ingredients

• boiled chicken breast;
• three fresh cucumbers;
• three chicken eggs;
• 100 grams of prunes;
• nuts – walnuts or others (hazelnuts, cashews, peanuts);
• 200 ml salad mayonnaise.

How many calories?

Step-by-step instruction

1. Boil the breast: drop the chicken fillet into boiling salted broth, add black peppercorns and bay leaf, cook until tender.
2. While the chicken is cooking, hard-boil the eggs in a separate saucepan.
3. Then cool the products, cut the breast into strips.
4. Separate the yolks from the whites. Cut the whites into strips, mash the yolks with a fork.
5. Pour boiling water over the prunes and let stand for 7-10 minutes.
6. Grind the cucumber and prunes into strips.
7. We put the salad into portioned bowls or bowls, coating each layer with mayonnaise: breast on the bottom, cucumbers, eggs on top and finish with prunes.
8. Sprinkle grated yolks, herbs and nuts on top.

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Shrimp cocktail salad

Cocktail salads with seafood are a constant success. In addition, such dishes are not only very tasty, but also healthy.

In this recipe, instead of classic mayonnaise, natural yogurt is used for dressing. The oily avocado combined with shrimp adds sophistication to the salad.

Ingredients

• 200 grams of shrimp;
• one ripe avocado;
• five cherry tomatoes;
• natural yogurt - half a glass;
• pine nuts or cashews for decoration.

How many calories?

Step-by-step instruction

1. This salad is made very quickly, especially if you buy ready-made shrimp. In this case, they must be thrown into boiling broth and kept on fire for about two minutes. Watch the video to learn how to cook raw shrimp.
2. Cut the ripe avocado into two halves, carefully remove the pit and cut into cubes.
3. Peel the shrimp from the shell and head, divide large specimens in half.
4. Wash the cherry tomatoes, dry on a towel and cut into four parts.
5. Place avocado, tomatoes and shrimp on the bottom of portioned salad bowls or glasses. Drizzle yogurt over the salad and sprinkle with nuts. Before serving, it is advisable to put it in a cool place.

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Have you forgotten how to properly cook shrimp? The Yakex channel - simple recipes has prepared instructions.

Salad "Romance"

This recipe tastes like the traditional Venice salad. The peculiarity of these cocktail salads is that they use the simplest ingredients, but they turn out hearty and tasty. If served in an original bowl, this dish will be a complement to any celebration.

Ingredients

• 150 grams of ham;
• 70 grams of hard cheese (“Russian”);
• fresh cucumber;
• boiled chicken eggs - 2 pieces;
• 150 grams of sweet corn;
• onion;
• salad mayonnaise.

How many calories?

Step-by-step instruction

1. Prepare the ingredients: hard boil the eggs and chop into cubes. Cut the ham and cucumber into pieces of the same size.
2. Grate hard cheese on a coarse grater.
3. Finely chop the onion, pour boiling water over it or saute it a little in a frying pan to remove the strong smell and bitterness.
4. Place chopped ham, cucumber, onion, and cheese into bowls or serving bowls. You can do this in layers or mix with mayonnaise. Top the salad with chopped boiled eggs and corn. Serve slightly chilled.

Salad "Fantasy"
Ingredients
Boiled sausage - 150 g
Ham - 150 g
Potatoes - 2 pcs.
Onion - 1 pc.
Eggs - 3 pcs.
Pickled cucumbers - 2 pcs.
Sour cream - 4 tbsp.
Vegetable oil - 1 tsp.
Lemon juice - 1 tsp.
Salt pepper
Step 1 Prepare the dressing: mix sour cream, lemon juice, vegetable oil, salt, pepper. Step 2 Boil the potatoes in their jackets, peel them, grate them, put them in a salad bowl, grease with the dressing. Step 3 Cut the boiled sausage into strips. Coat with dressing. Finely chop the onion and put it on the sausage. Step 4 Cut the pickled cucumbers into strips. Step 5 Cut the ham into strips, brush with dressing. Step 6 Boil the eggs, peel them, three on a medium grater, sprinkle on top of the salad. Step 7 We make the salad as a puff, or you can make it not flaky.

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Salad cocktail “Tenderness”
Bell pepper 1 pc.
Hard cheese 100 gr.
Chicken egg 2 pcs.
Ham 180 gr.
Mayonnaise according to VK.
Cucumbers 1 pc.
The pepper is cleared of seeds, the stalk is removed, and the pulp is chopped with a knife or using a special vegetable grater. The skin of the cucumbers is cut off, the watery core with seeds is removed with a spoon, and chopped into thin strips. The ham is cut into cubes. Finely grate hard-boiled eggs.

The peculiarity of the recipe is that the finished dish is served in a cocktail glass. First, pepper is placed in it, followed by a meat product, the next layer is cucumbers, which are covered with chopped cheese. Each level is soaked in mayonnaise.

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SALAD WITH SQUID AND EGG

Ingredients:
Squid - 150 gr
Green onion
Fresh cucumber - 2 pcs.
Boiled breast - 200 gr
Mayonnaise
Green salad
Hard cheese - 150 gr
Eggs - 3 pcs
Radish and carrots for decoration

Preparation:
Wash the squid. Cook for 3 minutes in salted water with bay leaf. Don't overcook them or they will become tough. Or you can put them in water, bring to a boil, turn off and leave for 4-5 minutes.

Cut the squid, cucumbers and boiled breast into strips.

Boil the eggs and separate the whites from the yolks. Grate the cheese and egg whites on a fine grater.

Finely chop the green onions.

Now place the ingredients into salad bowls in layers:

1 layer - chopped green salad or just spread out
2nd layer - green onions
3rd layer - cucumber
4 layer - boiled breast
5 layer - mayonnaise
6th layer - squid
Layer 7 - spread the cheese and protein in a circle

Decorate the squid salad with eggs with butterflies and daisies made from radish, cucumber and carrots. The salad turned out to be very tender and appetizing.

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Olivier with chicken

Boiled potatoes - 4 pieces,
boiled carrots - 1 piece,
canned green peas - 1/2 can,
pickled cucumber - 2 pieces,
chicken breast - 200 grams,
red onion - 1/2 onion,
chicken egg - 2 pieces,
lemon juice - 1 tbsp. spoon,
vegetable oil for frying,
mayonnaise - 50 grams,
sour cream - 50 grams,
fresh dill - 0.5 bunch,
salt and ground black pepper to taste.
Proper preparation of Olivier salad with chicken

First you need to boil all the necessary ingredients: potatoes, carrots and eggs.

Then pour the boiled vegetables and eggs with cold water and after a couple of minutes we begin to clean everything.

The chicken breast needs to be washed, then cut into thin strips (not long).

Heat the vegetable oil in a frying pan and transfer the chicken fillet into it. If desired, you can add your favorite spices and herbs. Don't forget to salt the chicken. Fry the fillet until done. At the end of frying, add red onion, which must be peeled and cut into thin quarters.

Cut boiled carrots and potatoes, as well as eggs into small cubes. Drain all the liquid from the canned peas. Cut pickled cucumbers into small cubes.

In a small cup, mix mayonnaise with sour cream, add lemon juice and stir.

The greens should be washed and dried, then chopped finely.

The salad can be laid out in layers and served in portioned glasses, or you can simply mix and serve in a common salad bowl.

Don't forget to coat each layer of salad with a mixture of mayonnaise and sour cream!

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Fish salad
Mackerel – 250 g
Red onion - 1 pc.
Chicken egg - 2 pcs.
Carrots - 1 pc.
Pickled cucumbers - 2 pcs.
Garlic - 2 teeth.
Rice - 1/2 cup
Green onion
Olive oil
Salt
Mix of 5 peppers

Preparation:

Soak the rice for 30-40 minutes.
Then rinse thoroughly and boil until tender in salted water.\
Clean the mackerel and cut into pieces.
Rinse well, put in a saucepan, add water and boil until tender, adding a little salt and bay leaf.
Separate the boiled mackerel from the bones and disassemble the pulp into small pieces.
Boil hard-boiled eggs and cut into cubes. Also cut pickled cucumbers into cubes. Boil carrots and also cut into cubes. Cut onions into strips. Grind the garlic through a garlic press and add to the rice. We get this simple set of ready-to-eat products. Now we have two assembly options salad: you can combine all the ingredients in a common dish, add salt and pepper, pour a little olive oil and sprinkle green onions on top.
Or you can lay it out in layers and serve it in portions - it's just a matter of taste. Before serving, the salad with mackerel and rice should sit for at least 30 minutes.

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Real jam! Salad “Fast and tasty”

For the salad you will need:
fresh cucumber
boiled eggs
cheese
crab sticks
bulb onions
mayonnaise
I don’t write the number of products, because it doesn’t matter, it depends on the number of eaters. The salad is laid out in layers:
1 layer of onion, finely chopped, grease with mayonnaise;
2nd layer - cucumber on a coarse grater (squeeze out excess liquid), grease with mayonnaise;
3rd layer - grate crab sticks, grease with mayonnaise;
4th layer - grate the egg, grease with mayonnaise
Repeat the layers. The top layer is grated cheese.
The salad is ready! You can decorate it a little with herbs. Simple and tasty. I hope you will like the salad too.

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Salad "Colors of Autumn".

Ingredients:
Beef (boiled) - 100 g
Mushrooms (any) - 100 g
Onion - 1 pc.
Tomato – 200 g
Cucumber – 150 g
Korean carrots – 80 g
Mayonnaise (for dressing) - 30 g.
Sour cream (for dressing) - 60 g
Olives (for decoration) - 9 pcs.
Parsley (for decoration)
Salt - to taste

Preparation:
1. Cut the boiled beef into strips; onions - in half rings; tomato and cucumber - thin strips.
2. Cut the mushrooms into small cubes (you can take any mushrooms: boiled, fried or canned). I had fried porcini mushrooms.
3. I cooked in portions. The volume of one salad bowl is 250 ml.
Lay out in layers:
1 layer - boiled beef
2 layer - mushrooms
3rd layer - onions
4 layer - cucumbers
5 layer - tomatoes
6th layer - sour cream mixed with mayonnaise
7th layer - Korean carrots.
4. Decorate the salad with olives and parsley.

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Salad with croutons and smoked sausage

Ingredients:
Smoked sausage - 150 grams;
Beer croutons with garlic - 50 grams;
Canned green peas - 3-4 tbsp. spoons;
Fresh cucumber - 1 piece;
Mayonnaise - 2 tbsp. spoons;
Salt - to taste.

Description of the cooking process:
This salad can be both casual and festive. It is better to serve it in portions, decorating it at your discretion. Crackers can be any kind, but garlic is best. Serve the salad without delay so that the croutons do not get soggy.

To prepare the salad, you need to take smoked sausage, beer croutons with garlic (others are possible), canned green peas, fresh cucumber, mayonnaise and salt.

Peel the sausage from the casing and cut into small cubes.

If the crackers are too long, you need to break them into pieces.

Wash the cucumber, cut lengthwise into four parts and thinly slice crosswise.

Combine sausage, crackers, peas and cucumber.

Season the ingredients with mayonnaise and, if necessary, add salt.

Mix the salad.

Serve the salad in portions in vases or bowls. Decorate as desired.

Salad with tomatoes and corn "Heart"
fresh tomatoes - 1 pc.;
- mayonnaise (20-30% fat) - 2-3 tbsp. spoons;
- corn (canned) - 2-3 tbsp. spoons;
- olives (peeled) - 5-6 pcs.;
- fresh cucumbers - 1/3 pcs.;
- chicken egg yolk - 1-2 pcs.;
- leeks - 2-3 sprigs.
Wash the tomato, cut into two parts. Cut out a heart from one part and cut the rest into cubes. The heart can be made from any vegetable you like. For example, from cucumber, radish. But a red heart will look more impressive, so a tomato is the best way.

Place a layer of tomatoes
Place the first layer of Heart salad - tomatoes. Then pour mayonnaise over them. You should not put too much mayonnaise and it is better to take one with a low fat content, or it is better to make mayonnaise at home.

Add canned corn
Now place the canned corn in the glass. This will be the next layer of Heart Tomato and Corn Salad.

Cut the olives into rings
It is better to take olives without pits, otherwise it will be inconvenient. Cut them into rings.

Place around the edge of the glass.
Place olive rings around the rim of the glass. They need to fit snugly against each other.

Slice the cucumber
Wash the fresh cucumber and cut into triangles, slices or strips.

Add chopped cucumbers
Place the sliced ​​cucumbers in the center of the glass. Pour mayonnaise over them.

Grate the yolks
Boil the eggs until cooked. When they have cooled, remove the shells. Then separate the yolk from the white. And grate the yolks on a fine grater.

Chop the leeks and sprinkle
Pour the yolks into the glass, covering the corn. Pour mayonnaise over them. Wash and chop the leeks. Pour over the yolks.

Place a red tomato skin heart on top
Place a tomato skin heart on top of the tomato and corn salad. A salad for anyone or your loved one is ready!

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Squid salad with caviar
250 g crab sticks;
- 200 g squid;
- 50 g mayonnaise;
- 50 g caviar;
- parsley - for decoration.
If you took unpeeled squid, you will need to first clean and boil them yourself. You can read about how to clean squid on our website. But we recommend taking squids that are already completely ready for cooking, this will save you a lot of time. You can't cook the squid for too long, or it will turn rubbery. If you don’t yet know how to cook squid, then you need to read the rules for cooking it. You need to cook them for no more than 3 minutes in salted water.

Squid cut
After cooking, the squid must be cooled, and then carefully cut into small strips.

Place the squid in the first layer
Place the squids in the first layer of salad with caviar, take mayonnaise and spread them on top.

Unwrap crab sticks
We unfold the crab sticks into plates, then cut them into small strips on the longer side.

Layer crab sticks
Sliced ​​crab sticks should be placed in the next layer of squid salad with caviar and greased with mayonnaise.

Place red caviar
So, the salad with crab sticks and squid is almost ready, all that remains is to lay out the red caviar as the last layer.

Decorate with greenery
You can serve this wonderful squid salad with caviar to the table.

Salad with squid and red caviar
The salad turned out to be very tasty and beautiful, and its appearance is very rich.

Squid salad with caviar
Such a wonderful salad will be the best dish on your table, all the guests at your party will definitely like it, they will definitely be satisfied with such a richly decorated salad!

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Portioned salad “Kaleidoscope”
potatoes - 5-6 pcs. (small);
- eggs - 2 pcs.;
- ham - 150 gr;
- olives - 100 gr;
- sweet pepper - 1 pc.;
- pickled or pickled cucumbers - 2 pcs.;
- salt to taste;
- mayonnaise or thick sour cream for dressing;
- green lettuce leaves for serving.
1. To make the process of preparing portioned Kaleidoscope salad go faster, you need to prepare the ingredients. Peel the potatoes and cut into pieces. Place in boiling water, add salt, and leave to simmer over low heat until done. Boil the eggs hard.

Slicing the ham
2. While the potatoes and eggs are boiling, chop all the other ingredients according to the recipe for portioned salad in glasses. Cut the ham (you can use sausage or boiled meat) into medium-sized cubes.

Cutting the pepper
3. Choose meaty and juicy sweet peppers. Peppers with thin skin look unappetizing, and their taste will not be felt in the salad. Cut it into small cubes.

Slicing olives
4. If the olives are pitted, cut them into slices. If with a bone, cut into pieces, cutting off the bone on all sides.

Slicing cucumbers
5. Add cucumbers to your taste - salted or pickled. It is advisable that they are not very spicy and do not interrupt the taste of other components. Chop them finely, like you would for an Olivier salad.

Cutting potatoes
6. Boiled potatoes must cool, then when cutting they will not crumble and will keep their shape. Cut it not very finely, into the same cubes as ham.

Slicing eggs
7. Cut the boiled eggs into cubes. If a portioned salad is dressed with sour cream, then one yolk can be left for dressing.

Mix the salad
8. Mix all products. Mix gently so that the egg yolk does not crumble too much.

Lay out the lettuce leaves
9. Separate the head lettuce into leaves and rinse them under running water. Pay special attention to the petioles of the leaves - sand and dirt often remain there, so the leaves need to be thoroughly washed and dried with a paper towel. Insert 2-3 leaves into each glass. Select the height of the leaves so that the leaves protrude above the edge of the glass.

Lay out the salad
10. Carefully fill the glasses to the top, leaving some room for filling.

Portioned salad “Kaleidoscope”
11. Pour the Kaleidoscope portioned salad with thick mayonnaise or sour cream mixed with egg yolk and mustard. Add dressing just before serving.
We also recommend preparing portioned salad in glasses.

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Carrot and onion salad
- boiled eggs - 4 pieces,
- onion - 1 head,
- carrots - 1 piece,
- black pepper - to taste,
- salt - to taste,
- sugar - to taste,
- cheese - 100 grams,
- mayonnaise - for dressing,
- walnuts - 50 grams,
- garlic - 2 cloves,
- vegetable oil - for frying.
So, first, grate the carrots and fry them in a frying pan. Next, remove from heat and let the oil drain. Then add garlic and stir.

Pickling the onion
Now chop the onion, it must be marinated in sugar, salt and pepper.

Grind eggs
Then we clean the eggs and separate the white and yolk. Separately crush each part of the egg. And grate the cheese on a coarse grater.

Layer of protein, carrots and mayonnaise
It's time to layer the salad. To do this, take a suitable vase and begin, greasing each layer with mayonnaise, laying out the protein, cheese, carrots and garlic,

Onions with nuts, cheese, protein
onions and nuts, again protein,

Repeat all layers
and then repeat all the layers again.

Carrot and onion salad is ready
At the end, lay out the yolk, decorate and serve. It’s better to let the salad brew for several hours, then it will turn out much tastier.

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Salad with squid and corn
fresh frozen squid - 100 g,
- fresh cucumber fruit - 1 pc.,
- chicken eggs - 2 pcs.,
- hard cheese - 50 g,
- corn - 50 g,
- mayonnaise sauce,
- salt,
- greenery.
Defrost freshly frozen squid and pour boiling water over it to make it easier to remove the skin with a knife. We peel it, remove the cartilage and wash it thoroughly. Cook the clam in salted water for 3 minutes.
Cool it and cut it into strips.
We peel hard-boiled chicken eggs and finely chop them with a knife.
Grind the hard cheese on a grater. Rinse the fresh cucumber with cold water and then chop it into small cubes.
Place chopped eggs coated with mayonnaise in a portioned salad bowl.

Lubricate with mayonnaise
And grease each layer of ingredients with mayonnaise.

Lay out the cucumber
Add cucumber.

Place the squid.
Place the squid.

Add corn and garnish with herbs
Add corn, garnish with herbs and serve.

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Festive vegetable salad with cheese
1 fresh cucumber;
- 150-200 g of fresh cabbage;
- 2-3 tbsp. l. canned corn;
- 1 fresh tomato;
- 50 g hard cheese;
- mayonnaise;
- greens for decoration.
Wash the cucumber and cut into small cubes.
Shredding cabbage
Shred the cabbage as finely as possible. Any type of cabbage is suitable for such salads - Beijing, white - it doesn’t matter, as long as you like its taste. This time I used white cabbage, but young - it has a mild, pleasant taste, ideal for such salads. Remove the corn from the jar
We will need canned corn. We take it out of the jar and let the juice drain. Slice tomatoes
We choose bright red tomatoes for the salad, not yellow or brown - not only their taste is important to us, but also their color. The fact is that the salad already has a green cucumber and yellow corn, we just need a bright spot - that will be the tomato. Cut the tomato into small cubes, the same size as the cucumber. Three hard cheese
The vegetables in the salad will not be alone - they will also be joined by hard cheese. It should have a neutral taste so as not to interfere with the company of the vegetable, but only complement it. Three hard cheese on a medium or fine grater. Place cabbage on the bottom of the salad bowl
Let's start assembling the salad. Place the first layer of cabbage on the bottom of a salad bowl or glass cup (verrine). Place mayonnaise on top of it and a layer of canned corn
Now it's the turn of canned corn. We also cover it with a small amount of mayonnaise (like cabbage). A layer of cucumber
Now it's the cucumber's turn. Well, followed by mayonnaise again, a layer of tomato
Another layer is the tomato. And again mayonnaise. The mayonnaise layers should be approximately equal, but not too large so that the ingredients do not “float” in the salad bowl or verrine. But all the mayonnaise should be enough so that the sauce can be felt when further stirring the salad. layer of cheese
And the last layer is hard cheese. It was no coincidence that I chose it as the final ingredient: grated cheese looks very appetizing. Let's also not forget to decorate the salad with a sprig of dill or parsley. Festive vegetable salad
That's all, our festive vegetable salad is ready. Bon appetit! Festive vegetable salad with cheese
Tips and tricks:
If hard cheese does not grate well (and this happens with some varieties), then you need to put it in the freezer for 15-20 minutes, and then take it out and immediately grate it. The cheese will harden in the cold to such an extent that it will be quite easy to grate it. Recipe for a festive vegetable salad with cheese
The most optimal sauce for such a salad is mayonnaise, preferably homemade. But if you don’t eat it as a matter of principle (even cooked at home), then I can offer you a worthy alternative. Mix sour cream with a little mustard, add chopped garlic and (or) a pinch of Provençal herbs to taste, and you will have an excellent sauce for a vegetable salad with cheese.

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Salad with omelette, chicken and mushrooms
eggs - 3 pcs;
- carrots - 1 large;
- mushrooms (fresh champignons) - 100-150 g;
- onions - 2 pcs;
- boiled or baked chicken fillet - 150 g;
- vegetable oil - 2 tbsp. l;
- fresh cucumber - 2 pcs;
- ground turmeric - 2 pinches;
- fresh dill (or parsley) - 1 bunch;
- salt - to taste;
- freshly ground black pepper - to taste;
- green onions - several shoots;
- red sweet pepper - 0.5 pcs (or 1 tomato);
- mayonnaise - to taste.
Beat the eggs with a whisk and prepare the omelette mixture. To do this, pour a couple of tablespoons of cold water or milk into the beaten eggs, add salt to taste, and a little turmeric for color. If desired, the egg mixture for making an omelet can be seasoned with ground black pepper. fry the omelette and cut it
Pour a tablespoon of oil into a hot frying pan. Warm up, pour in the omelette mixture, spreading it into a thin layer. If the frying pan is of small diameter, then fry the omelette in portions, dividing the mixture two or three times. Cool, cut into pieces and cut into strips. chop onions, carrots and mushrooms
For the salad, carrots, mushrooms and onions need to be fried. We cut the onion into half rings or feathers, cut the carrots into thin slices, then chop into strips (or three on a coarse grater). Cut the champignons into small pieces. Fry the onion, add the mushrooms.
Heat the oil, you will need 1-1.5 tbsp. spoons, no more, otherwise the salad will turn out to be very high in calories and fatty. Add the onion, fry it lightly, bringing it to transparency and slightly browning the edges. Add the mushrooms and fry until almost done. Add the carrots to the mushrooms and onions.
Add carrots to the mushrooms and onions. Fry for 3-4 minutes over low heat, do not add any more oil. The carrots will remain somewhat firm, but will be soaked in oil and lose their toughness. Add mushrooms, onions and carrots and pepper to taste. Let cool. cut the chicken
Cut the chicken meat into the salad into small pieces. Cut the cucumbers into cubes.
Cut the cucumbers into plates or circles and chop into strips. add dill
Add chopped chicken meat, pepper, finely chopped dill to the mushrooms fried with onions and carrots. Season with mayonnaise.
Mix. Season with mayonnaise to your liking (as you like, add more or less). Place a layer of mushrooms and chicken on the bottom
We take glasses, transparent glasses made of glass or plastic. Place a layer of mushrooms with chicken and mayonnaise on the bottom. Fill about a third of the glass with this mixture. Then lay out a layer of cucumbers. Let's add a little salt. Place omelette straws on top
Place omelette straws on top. You can make a mayonnaise mesh, but if you have seasoned the bottom layer well with mayonnaise, then this is not necessary. Sprinkle the salad on top with small pieces of sweet pepper or tomato
Sprinkle the salad on top with small pieces of sweet pepper or tomato and green onions.

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Cocktail salad with crab sticks
crab sticks - 50 g;
- Chinese cabbage - 100 g;
- processed cheese - 1 pack;
- pitted olives - 50 g;
- dill - 10 g;
- mayonnaise - 2 tbsp. l.
We wash the Chinese cabbage in cold water and let it dry from excess liquid. To prepare this salad, you will need the most tender part of the leaves without the white stalk - chop the leaves with your hands or with a knife. Place half of the Chinese cabbage on the bottom of the glasses.

Chop the crab sticks and lay them out in a layer
Cut the crab sticks, thawed at room temperature, into large cubes and distribute into glasses.

Sprinkle with finely chopped dill
Sprinkle a layer of crab sticks with finely chopped dill on top.

Cut the processed cheese into large cubes and add to glasses with other ingredients.
Cut the processed cheese into large cubes and place in glasses with other ingredients.

Add olives to salad
Add olives to the salad - they can be put whole or cut into rings.

Season the dish with mayonnaise
Season the dish with mayonnaise - 1 tablespoon per serving is enough.

Place the remaining Chinese cabbage leaves in glasses
Place the remaining Chinese cabbage leaves into glasses.

Decorate the cocktail salad with a sprig of fresh dill
Top the cocktail salad with a sprig of fresh dill and serve. Bon appetit!

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Mayonnaise.
We peel the surimi from the packaging film and cut them into circles.

Olives cut
We take the canned olives out of the jar and cut them into small rings.

Boil and chop eggs
Boil the eggs hard, cool and peel them. Then cut them into small cubes.

Korean cut carrots
If necessary, chop Korean carrots more finely.

Mix surimi, chicken eggs, olives and Korean carrots, maoinez in a salad bowl
Mix surimi, chicken eggs, olives and Korean carrots in a salad bowl.
Season the salad with mayonnaise or sour cream sauce.
Place the prepared salad for soaking in a cool place for a couple of hours before serving.

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Tomato salad with apples and cheese
2 medium tomatoes;
- 2 medium green apples;
- 40 g hard cheese;
- 0.5 - 1 clove of garlic;
- 4 tablespoons of low-fat sour cream;
- 1 teaspoon lemon juice;
- 4-5 sprigs of dill;
- salt to taste.
Wash and dry the tomatoes. Cut them into small cubes, 4-5 mm thick.

Cut the cheese into cubes
We also cut the cheese into thin cubes, 3-4 mm thick, approximately 2 cm long.

Cut apples into cubes
Wash and peel the apples. Cut into 4 parts, remove the core. When all the apples are peeled, cut them into thin cubes, approximately the same size as the tomatoes.

Sprinkle apple slices with lemon juice
Apples quickly darken when exposed to air, which makes the salad unappetizing. Immediately after slicing, sprinkle the apple slices with lemon juice and stir - this will prevent them from instantly darkening.

Chop garlic
Prepare salad dressing. Peel the garlic and pass through a garlic press.

Finely chop the dill
Wash and dry the dill. Then finely chop.

Combine garlic, sour cream and dill
Combine garlic, sour cream and add dill. Salt to taste.

Mix the mass
Mix everything.

Place apples at the bottom of the salad bowl
Prepare the tomato salad with cheese for serving in portions, arrange all the ingredients in layers. Place apples at the bottom of the salad bowl.

Top the apples with dressing.
Top the apples with dressing. Calculate the amount of dressing based on the fact that there will be 2 layers of dressing in one serving. This is the first layer of dressing.

Place tomatoes in salad bowl
Now put the tomatoes in the salad bowl.

Cover with dressing
And we also cover them with dressing. This will be the second layer of dressing.

Lay out the cheese slices
Now lay out the cheese cubes. Actually, that's all, the salad is almost ready.

Garnish the salad with a sprig of herbs on top
There's just one small touch left - decorate the top of the salad with a sprig of herbs - dill, parsley or basil - this will make your dish look complete and more appetizing.

Tomato salad with cheese and apples
I do not recommend stirring the salad before serving - everyone can do this for themselves. But even when mixed, a tomato salad with cheese and apples does not lose its attractiveness.

Tomato salad with apples and cheese
Tips and tricks:
We always choose tomatoes that are ripe, but firm, without dents or damage to the skin. The shape of the tomatoes is not important, but I want to note that plum-shaped tomatoes are usually denser than round ones - they will behave better in a salad.
We choose only sour varieties of apples (sweet apples do not go well with tomatoes.) Apples must be free from crushes and wormholes

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Salad with Chinese cabbage and smoked chicken
smoked chicken breast - 1 pc.,
- Chinese cabbage - 0.5 heads,
- red bell pepper - 1 pc.,
- green onions - 1 bunch,
- olive oil - 2 tbsp.,
- salt - a pinch
Finely chop the Chinese cabbage, put it in a bowl and add a little salt. Mash the cabbage with your hands so that it releases the juice and becomes soft.

Place Chinese cabbage in a bowl
Place the Chinese cabbage in a bowl or glass in which you will serve the salad.

Place pepper on top of cabbage
Peel the bell pepper from seeds and cut into small cubes. Place on top of the cabbage. You can use yellow bell peppers in this recipe, but not green ones, as this will only worsen the appearance of the salad.

Add another layer of Chinese cabbage
Then lay out another layer of Chinese cabbage. Add a little olive oil, just a little, so that it doesn’t float in the bowl.

Cut the smoked chicken breast into thin strips and place in a layer
Cut the smoked chicken breast into thin strips.

Place the breast on top of the Chinese cabbage.

Sprinkle with green onions
Slice the green onions at an angle and sprinkle them on top of the salad.

Recipe for layered salad in bowls

Serve the salad with Chinese cabbage and chicken in bowls or glasses. We also recommend looking at the recipe for making Chinese cabbage salad with egg. Bon appetit!

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Beetroot and herring salad
boiled potatoes - 6-7 medium tubers;
- boiled carrots - 2 pcs;
- boiled or baked beets - 2 pcs. medium size;
- onions - 1-2 pcs;
- pickled or pickled cucumbers - 2 pcs;
- lightly salted herring - 1 fillet;
- mayonnaise - to taste;
- canned or frozen green peas - 3-4 tbsp. l.
- table or apple vinegar - 0.5 tbsp. l;
- salt, sugar for marinade - a pinch.
If you don’t want to ruin the taste of the salad, don’t add warm, much less hot, potatoes to it. Boil the peeled potatoes in salted water, be sure to cool them and only then mix them with the rest of the ingredients. It is also better to boil the remaining vegetables (beets and carrots) in advance, cool, and peel. Cut the cooled potatoes into cubes of approximately 2 cm or slightly larger. If you decide to decorate the salad as in the photo, then set aside 1 potato tuber. Chop the carrots
Peel the carrots and cut them into cubes a little smaller than potatoes. Cut the cucumbers
You can use pickled or salted cucumbers for the salad. Medium cutting - not quite finely, but not in large pieces. Cut the onion smaller
Cut the onions into smaller cubes, as for frying soup. Leave a few onion rings to decorate the salad (if necessary). boil and chop the beets
Boil the beets in advance and let cool to room temperature. Try steaming beets instead of water for a salad - you will immediately feel the difference. Steamed beets will be brighter in both color and taste, not to mention the fact that they will retain more vitamins and will not be watery. Peel the cooled beets from thin skins and cut into medium-sized cubes. pickle the onion
If you like spicy onions with a slight bitterness, then add them to the salad without pickling. If the onion is very bitter and has a strong taste, sprinkle it with vinegar and add a pinch of salt and sugar. Mix, let the onions stand in the marinade for 10 minutes. combine ingredients
When all the vegetables are chopped and the onions are marinated, pour everything into a bowl and mix. You can add the marinade left over from the onions, then the salad will be spicier. Add peas
In winter there are no fresh green peas, so we will add frozen (or canned, if you prefer) to the salad. Pour cold water over the frozen peas and add salt after 2-3 minutes. Add peas to the rest of the ingredients. Mix everything and let the salad stand for half an hour at room temperature so that the vegetables are saturated with beetroot juice. Lay out the salad, a layer of sayonnaise
We take small portioned salad bowls or glasses, bowls. Place a layer of salad, filling the bowl about a third full. Lubricate with a layer of mayonnaise. Sprinkle with fresh green peas
Place another 2-3 tablespoons of salad on top of the mayonnaise. Sprinkle with fresh green peas. place herring on top

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Portioned salad of squid and crab sticks with cheese
squid - 50 grams;
- chicken eggs - 1 pc.;
- crab sticks - 4 pcs.;
- processed cheese - ½ piece;
- olives - 10 pcs.;
- pomegranate - to taste;
- fresh parsley - 6 sprigs;
- mayonnaise - 3-5 teaspoons;
- salt - to taste.
To prepare a portioned salad, clean the squid, boil in salted water, cool and cut into rings.

Place the squid in a glass
Prepare the glasses in which you will prepare the crab salad with squid. Place the squids in them immediately. Divide all ingredients equally. Add some mayonnaise.

Slice the eggs
Boil the eggs, peel and cut into half rings. Place in glasses and brush with mayonnaise.

Chop the crab sticks
Cut the crab sticks into cubes. Have you tried stuffing them? Watch how to make stuffed crab sticks.

Slice the cheese
Cut the melted cheese into strips. Place crab sticks and cheese into glasses and brush with mayonnaise.

Cut the olives into rings
Cut the pitted olives into rings.

Place a layer of pomegranate seeds
Place olives in glasses. Place the peeled pomegranate on top of the glasses as well.

Chop the parsley
Wash and chop the parsley.

Place parsley on top of steel ingredients
Place chopped parsley into glasses. Crab salad with squid is ready. Now all that remains is to decorate the glasses and you can serve them to the table.

Garnish with olives and squid
Hang a couple of olive rings and a squid ring on the glass. The festive salad is ready. Serve to the table.

Crab salad with squid
If you need an everyday dish, then simply mix all the ingredients and add salt to taste.

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Making a salad is just a skill. But presenting it beautifully is a real art. To set a festive table, it is not at all necessary to call a team of carving or catering professionals (vegetable carving and artistic decoration of dishes) to your home. You can do everything yourself. Your guests will especially appreciate the fact that salads are served to them not in a common dish, but in portions.

In addition to beauty, this type of design also has hidden practical advantages. Firstly, a leaking ingredient (for example, a tomato) in a small portion will not spoil the overall appearance of the dish. Secondly, puff salads are best viewed through a glass cup. And finally, the shameless guest will not sweep away the expensive delicacy (shrimp, foie gras), leaving the rest with only potatoes and onions. Making a portioned salad is easy. You don't need any special equipment for this. And in this article we will provide a selection of recipes for portioned salads with photos of dishes.

Basics of the art of catering

Restaurant dishes always look beautiful. And so that your snacks are not only tasty, but also spectacular, we will try to arrange them accordingly. What do we need for this? There is an opinion that such snacks are served in bowls. This is true, but not always. Only simple portioned salads are served this way. From recipes with photos of dishes, you will not only learn how to make these puff pastries, but also understand that they are served in the form of cylinders on flat plates.

Fusion salads are often served on the table in small deep dishes. A transparent round or square glass is also a good idea for decorating a snack.

And finally, edible tableware. You can stuff the salad into puff vol-au-vents and shortcrust pastry baskets.

If hard cheese is listed among the ingredients of the snack, do not rush to add it to the dish. Heat a frying pan and add a piece of this fermented milk product. When slightly melted, lift it with a spatula and quickly move it to the bottom of an inverted glass. Once cooled, the cheese will take the shape of a basket, where you place the salad. It should be remembered that different snacks require special decoration. For example, juice-producing snacks should not be placed in dough baskets. Coarsely chopped ingredients will not create even layers.

Portioned salads in bowls: recipe with photos. Cocktail

There is only one basic secret to the design of such dishes. All ingredients are cut into identical pieces (of equal size). If you have already chopped the sweet pepper into strips, then chop other vegetables in the same way. Unlike serving in glasses, in bowls the components can be either laid out in even layers or mixed with each other in artistic disorder. That’s why such snacks are called cocktail salads. They always look like a win-win. Here is the first of a selection of recipes for portioned salads in bowls.

1. Hard boil 2 eggs, chop finely.
2. Cut the ham into cubes or strips. Place it on the bottom of the bowl.
3. Lubricate with a thin layer of mayonnaise.
4. Place finely chopped fresh cucumbers on top.
5. Add grated cheese and chopped eggs.
6. Apply a more generous layer of mayonnaise.
7. We form the next layer from diced sweet red pepper.
8. Sprinkle it with cheese straws.
9. Decorate the salad with fresh herbs, cucumber slices, strips of pepper or slices of tomatoes.

With cheese and ham

Here is another recipe for a simple and tasty salad:

1. First fill the portioned bowls with one hundred grams of ham.
2. All ingredients of this dish should be cut into very thin strips. Since such a salad cannot be salted to prevent it from releasing juice, we will coat each layer with mayonnaise.
3. The soft ham at the bottom of the bowl will curl into curls.
4. Cover it with fresh cucumber.
5. Place boiled eggs (two pieces) on this layer.
6. Place red bell pepper on them.
7. At the very top we will have hard cheese. If you cannot cut it into thin strips, you can coarsely grate this ingredient.
8. We decorate our dish with a slice of cucumber and a feather of green onion.

Chicken cocktail salad

1. First, boil the chicken breast fillet in salted water with bay leaf and peppercorns.
2. Remove from the broth and leave to cool.
3. Let's boil three chicken eggs.
4. Pour boiling water over one hundred grams of prunes, let stand for 10 minutes, select the seeds.
5. For this delicious portioned salad in bowls, the recipe calls for cutting all the ingredients (except the yolks) into thin strips.
6. Now we assemble the dish in layers. As in the previous recipe, coat each layer with mayonnaise.
7. Place chicken breast on the bottom.
8. Next - cucumber, egg whites and prunes.
9. Mash the yolk with a fork and sprinkle it on the dish.
10. Crush some nuts - walnuts, cashews or hazelnuts. Sprinkle them on the salad.
11. You can decorate the appetizer with a sprig of dill or a leaf of parsley.

Avocado with shrimp

Not a single selection of recipes with photos of portioned salads is complete without this spectacular restaurant dish. Its two main ingredients - shrimp and avocado - are not only considered delicacies, they are also very healthy. But it is worth remembering that the overseas fruit is very oily. Therefore, you should not season this salad with mayonnaise. The best sauce would be natural yogurt.

This is a fusion salad. It cooks quickly, shortly before serving (if you have boiled, cooled and peeled shrimp on hand). Avocado pulp oxidizes when exposed to air. To prevent it from darkening and to maintain its “sales appearance,” you need to sprinkle it with lemon juice.

1. First, cut the cherry tomatoes into quarters.
2. We leave some shrimps whole - one for the bowl.
3. We cut the rest into pieces.
4. We divide the avocado into halves, remove the pit, and peel it. Cut the pulp into cubes.
5. Mix the ingredients and add salt.
6. Top with yogurt.
7. Arrange the salad among the bowls. Top with whole shrimp.

"Venice"

First, boil hard-boiled eggs - half for each bowl. You can use a quail product rather than a chicken product. Then you need one egg per bowl. For this portioned salad, the recipe calls for cutting the ingredients into small cubes. You can mix them, season with mayonnaise, or lay out the snack in layers. So, cut into small cubes:

• ham (150 grams);
• any hard cheese (70 g);
• large fresh cucumber without peel.

1. Peel the onion, finely chop it, pour boiling water over it.
2. Strain and sauté until golden brown.
3. Add to the general pot along with 150 grams of canned corn.
4. Season with mayonnaise.
5. If you choose the puff serving method, then lay out the ingredients in this order: ham, cucumber, fried onion, cheese, corn. Don’t forget to coat each layer, except the top one, with mayonnaise.
6. Thin slices of cucumber are placed on top.
7. The dish can be decorated with a quail egg. We place it like a pearl in the center of the bowl. If we use a chicken product, then figuratively cut the egg in half in the shape of a lotus flower. Drizzle mayonnaise into the center.

"Men's whim"

This recipe for a festive portioned salad will help out when there are few main dishes on the table. “Male whim” is very filling, because it contains one hundred grams of beef, ham and chicken, as well as hard cheese and a chicken egg.

1. To turn it all into a salad, we'll add two pickles and a clove of garlic.
2. The dish must contain three types of meat. Boil them until tender, cool, and separate them into thin fibers (or cut into thin strips).
3. Rub the cheese, white and yolk separately with coarse shavings.
4. Cut the pickled cucumbers into thin strips.
5. Pass the garlic through a press and mix with mayonnaise.
6. Grease a glass with smooth walls with vegetable oil. We put it in layers: cheese, chicken, protein, beef, cucumber, pork.
7. Coat everything with garlic mayonnaise.
8. Place a lettuce leaf on a flat serving plate. Turn the glass upside down on it.
9. Tap it with a spoon so that the contents gently slide onto the plate and settle into an even cylinder.
10. Decorate the appetizer with grated yolk.

"Tenerife" in fusion style

This dish not only satisfies, but creates a special romantic atmosphere. Prepare these appetizers for a candlelit dinner for two. Such salads can be served in small transparent portioned plates or glass vases with legs. In snacks of this type, it is important to maintain a harmonious color scheme.

1. We tear lettuce leaves into the bottom of the serving dish with our hands.
2. Peel the banana and cut the pulp into even slices.
3. Distribute among two vases.
4. Place boiled and peeled shrimp (depending on size from 14 to 20 pieces) on a banana.
5. Pour three tablespoons of mayonnaise into a separate plate.
6. Squeeze the juice of one orange into it, add a pinch of nutmeg and ground black pepper.
7. We roast the nuts (walnuts or cashews) and crush them.
8. Pour mayonnaise over the salad. Sprinkle nuts on top.
9. We place two orange circles on the edge of the vases and serve.

Shrimp appetizer. Delicious portioned salad recipe

With a photo of such a bright snack, any culinary magazine will look glamorous. Let's make shrimp and pineapple salad. Seafood adds a sophisticated look and taste to any dish. This is especially true for portioned salads. Simple recipes allow you to quickly prepare a holiday treat in fusion style. We will need 300 grams of boiled and peeled shrimp.

1. We select several of the largest pieces for decoration, and put the rest in a bowl.
2. Add a spoonful of sour cream and spices to the salad and mix.
3. Take out canned pineapples (150-200 grams), dry with paper towels and cut into medium-sized pieces.
4. Pour three tablespoons of olive oil and the juice of half a lemon into a separate cup.
5. Stir and pour this sauce over the seafood and pineapples. Leave it like this for about ten minutes so that the shrimp absorb the juice.

Serving such a snack can be different. Option one: tear a lettuce leaf at the bottom of a glass bowl with your hands, place seafood with pineapple on it, sprinkle grated cheese on top, put a shrimp with a whole tail and a sprig of parsley. Option two: portioned cabbage roll. In this case, we do not tear the lettuce leaf; we carefully wrap the salad in it in an envelope. Cucumber slices are sometimes used instead of lettuce leaves. You can also make a “shawarma” - so that the filling peeks out from the green packaging.

With grapefruit

This portioned salad recipe invites you to practice carving, that is, the art of cutting fruit. The task is very simple: we need to cut a large grapefruit so that we get two halves with jagged edges.

1. We disassemble the fruit pulp into slices.
2. We remove the bitter whitish membranes from them and chop them not very finely.
3. Heat a handful of pine nuts in a dry frying pan and let cool.
4. Scald one hundred grams of prunes with boiling water, remove the seeds from the soft berries. We also chop not very finely.
5. Boil 300 grams of chicken fillet in salted water with spices.
6. Cool, cut into oblong pieces.
7. Mix chicken meat, grapefruit pulp and prunes. Season with mayonnaise to taste.
8. We stuff the salad into two halves of grapefruit peel.
9. Sprinkle with pine nuts.

Salad “Firewood on the grass”

What ingredients are included in the snack with such an original name? Calm down: there is no wood or grass in the portioned salad recipe. Or rather, the first ones are rye crackers (store-bought, in the form of oblong sticks). And our grass will be finely chopped dill.

1. Leave a handful of crackers for decoration. Mix the rest of the pack (100-150 grams) with mayonnaise.
2. We do the same thing, only in separate containers, with 200 g of ham cut into thin strips, three hard-boiled and grated eggs, 3 pickles, half a can of green peas.
3. Place the cylindrical frame on a flat plate. You can make it yourself by cutting off the top and bottom of a half-liter plastic bottle.
4. Inside such a frame we lay out layers of: crackers, peas, ham, cucumbers, eggs.
5. Sprinkle the top of the product with finely chopped dill.
6. We remove the frame. We place 4-5 “logs” on the “grass” - croutons set aside for decoration.

Tuna salad in cheese baskets

We have already described how to make edible “dishes” for such a snack. Any natural hard cheese will do. To make the baskets beautiful, you need to melt the pancakes in a round shape. While the cheese wheel is cooling, you need to adjust the shape of the basket. But what to fill such a tasty container with, what delicious portioned salads? Recipes for such snacks are very numerous.

You can fill cheese tartlets with anything, even traditional Olivier. The main thing is that the ingredients of the snack are not too fatty. Let's look at the simplest salad recipe that can be used to fill a cheese tartlet. Hard boil three eggs, cut into small cubes or grate. Mash the tuna canned in its own juice with a fork. Mix both ingredients and season with mayonnaise. Sprinkle generously with chopped green onions.

Served in shortcrust pastry tartlets

Unlike a dense cheese plate, such containers require a special approach. Not every portioned salad recipe can be used for tartlets. Firstly, the mass should be dense and not leaking juice. After all, the dough, saturated with it, may lose its shape.

Secondly, all salad ingredients in tartlets must be crushed almost to the consistency of a homogeneous cream. Only in this case will the “cakes” look neat and appetizing.

Almost no holiday feast is complete without salads. Along with an incredible number of recipes for this dish, there are various variations of its ceremonial serving.

Salads presented to the guest in portions in a glass, glass or bowls look original and even more appetizing. The French call this method of serving snacks “verrines”. This modern method of presentation conveys a special elegance, romanticism, brevity, and aesthetics. Salads in a glass can be served both at a wedding celebration and for a romantic dinner in a narrow family circle. Unlike a dish served in a bowl or salad bowl, a salad in a transparent glass shows guests an appetizing multi-colored rainbow of various components laid out in layers. Long-stemmed glasses or bowls made of crystal will look especially beautiful on the table.

The process of preparing and arranging salads in glasses or bowls is not particularly difficult. The cook must prepare the necessary ingredients (boil, chop), lay them out in layers, add spices, pour over a certain sauce or oil, and be sure to decorate the top layer. It is advisable to choose portioned dishes for such salads that are deep enough so that the sauce or yogurt used for soaking does not overflow over the edges. The volume of glasses or bowls should not exceed 200 ml. Otherwise, no matter how good the salad is, its lower part may remain uneaten. After all, there are still a lot of snacks on the festive table that the guest wants to try.

Depending on the recipe, salads in a glass are served immediately after preparation or after some time, when the ingredients are sufficiently saturated with the sauce.

You can make a lot of different salads from seaweed. The combination of this healthy product with boiled eggs is very successful. Smoked sausage will make the taste even more interesting and rich.

Herring under a fur coat is a salad that we associate with the most pleasant memories, because we prepare it more often for various celebrations. Indulge yourself again in the usual classics, this time changing the presentation form.

Classic vinaigrette, banal “Olivier” and traditional “herring under a fur coat” - how boring it is. This time I propose to treat guests to an equally tasty and original salad of corn, mushrooms and tongue.

A salad made from chicken, mushrooms, pickled onions, potatoes and eggs is an appetizing and win-win dish that can be confidently served on any table. This combination of ordinary ingredients creates an original taste.

Smoked chicken combined with corn, cucumbers, onions and carrots is an ideal combination of products and an excellent basis for creating a delicious holiday salad. It's easy and quick to prepare.

Diversify the list of cold appetizers on the holiday table by preparing incredibly appetizing and tender verrines with herring and red caviar. Sea salad has an interesting appearance and exquisite taste.

Diversify your daily menu by preparing a delicious and healthy salad from celery root with the addition of other vegetables and herbs. It is prepared in a matter of minutes and eaten with great pleasure.

Treat yourself to exquisite Asian cuisine by preparing funchose with carrots, cucumber and sweet pepper. Oriental spices will add a pleasant pungency and aroma, creating a unique taste palette. The dish is prepared easily and quickly.

For any holiday, you can prepare herring tartare as a tasty and at the same time beautiful appetizer. In essence, this is an ordinary herring salad, but served in shots (portioned cups). This...

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20.09.18

Any holiday is never complete without salads. Salad is a decoration for a festive feast. Recently, salads have been served to the table in portioned cups or glasses with a high stem. They look more impressive this way and are pleasing to the eyes of guests.

Making salads in a glass is very easy. You can serve them in two ways. First: prepare the salad in the usual way, mixing all the ingredients and simply pouring them into glasses. Or cut the products separately and place them in a glass sequentially, brushing each layer with sauce. It is best to decorate such salads with a slice of lemon, fresh herbs, vegetables and caviar (fish options). Salads served in a transparent glass, glass or bowl are an excellent treat for a romantic evening.

Snacks served in portioned transparent containers are very popular all over the world. So, in French cooking, such an appetizer is called verrine.

It is also customary to serve cocktail salads in glasses or bowls. Usually these are undressed salads, where the sauce is laid out either on top or served separately. By the way, it is customary to serve such glasses on a small plate with a napkin and cutlery: a spoon and a fork. Not many people know that, according to the laws of etiquette, you need to eat such a salad from this particular plate: you should carefully transfer the salad from the glass to the plate, of course, first removing the napkin from it, mix it with the dressing and only then begin to eat it directly.

Salad with cod liver "Northern"

Cod liver salad is the simplest and most beloved. Northern holiday salad is a version of this salad; it looks very beautiful in transparent glasses or glasses.

Ingredients:

• cod liver 1 jar
• boiled carrots 1 pc.
• pickles 2 pcs.
• boiled potatoes 2 pcs.
• eggs 2 pcs.
• hard cheese 50 g.
• mayonnaise

Cooking method: Cut the cod liver into pieces or crush with a fork. Peel the carrots and potatoes, grate them on a coarse grater, and add a little salt to the vegetables. Boil the egg, cool, separate into white and yolk. Grate the white on a coarse grater, grate the yolk on a fine grater. Cut the pickled cucumber into small cubes and grate the cheese. Place the salad in transparent glasses in the following order: potatoes, cod liver, pickled cucumber, egg white, carrots, cheese, mayonnaise, egg yolk. Pour mayonnaise and garnish the salad with parsley leaves, caviar and salmon slices if desired.

Salad "Gercaillie's Nest"

You all know very well the recipe for the famous Wood Grouse Nest salad. There is a version specifically for serving in glasses or glasses. The salad looks very impressive on the table, you just want to eat it quickly.

Ingredients:

• boiled chicken fillet 250 g.
• potatoes 2 pcs.
• vegetable oil for frying
• boiled carrots 1 pc.
• pickles 2 pcs.
• boiled eggs 2 pcs.
• onions 1 pc.
• mayonnaise
• salt, pepper to taste
• boiled quail eggs

Cooking method: Peel the potatoes, cut into thin, beautiful strips. Peel the carrots, cut into thin strips. Cut the onion into half rings. Fry the vegetables one at a time in a small amount of oil, place on a napkin to get rid of excess fat. Cut the chicken into cubes, cut the eggs and cucumbers into cubes. In a bowl, mix chicken, eggs, cucumbers, onions and carrots, season the salad with mayonnaise, salt and pepper to taste. Divide the salad among glasses or glasses, place potato strips on top in the form of a nest, and place quail eggs in the middle.

Salmon under a fur coat "Paradise"

Ingredients:

• lightly salted salmon fillet 150 g.
• boiled eggs 3 pcs.
• boiled potatoes 2 pcs.
• boiled beets 2 pcs.
• boiled carrots 2 pcs.
• onions 1 pc.
• mayonnaise
• caviar for decoration

Cooking method: Peel the vegetables, cut into small cubes. Also cut the fish into small cubes. Grate the eggs (leave a little white for decoration). Place the first layer of boiled potatoes and chopped onions in glasses, coat them with mayonnaise, then carrots, coat them with mayonnaise. Place salmon pieces and boiled eggs. Mix beets with mayonnaise and place in the last layer. Garnish the salad with grated egg white and red caviar.

Salad with sprats

Ingredients:

• boiled potatoes 2 pcs.
• boiled carrots 1 pc.
• fresh cucumber 1 pc.
• Riga sprats 1 jar
• green peas 2 tbsp. l.
• boiled eggs 2 pcs.
• mayonnaise

Cooking method: Grate potatoes, carrots and fresh cucumber separately on a coarse grater. Place the first layer of potatoes in transparent cups or glasses and coat with mayonnaise. Then a layer of carrots, which is also coated with a small amount of mayonnaise. Mash the sprats (leave a few fish for decoration) with a fork and place on the carrots. Place fresh cucumber on the fish and brush with mayonnaise. Now lay out the green peas and grated eggs, grease the salad with mayonnaise. Decorate each glass with fish and fresh herbs if desired.

Crab salad with corn

Ingredients:

• crab sticks 200 g.
• pickled cucumber 2 pcs.
• boiled eggs 2 pcs.
• canned corn 4 tbsp. l.

Cooking method: Leave 2 sticks for decoration, cut the rest into small cubes. Also cut the egg and cucumbers into cubes. Place crab sticks in glasses or glasses, coat with mayonnaise, pickles and corn, coat with mayonnaise, and lastly add eggs. Using mayonnaise, we make a beautiful mesh and place crab sticks cut into small strips in the center in a heap.

Photo: Depositphotos.com/@ elena.hramova