Pineapple Salad with Walnuts
What to cook on the holiday table. Salad recipe for a festive table. How to make Pineapple SaladWhat we need:
Potato - 3 amount
Chicken quarter (200-300g) - 1 pc.
Halves of the wraps - 150g.
Eggs - 3 pcs.
Cheese - 100 g.
Pickled cucumbers - 2 pcs.
Onion - 1 pc.
Chives - 1 bunch
Salt to taste
Mayones - to taste
Pineapple Salad with Walnuts: How to Cook
1. Boil the potatoes in their skins, cool, peel and grate. Boil eggs hard (7-15 minutes) and grate too
2. Boil the leg, separate the meat from the bones and chop the meat finely. Grate the cheese. Chop onions and cucumbers finely
3. Put the ingredients on the dish in oval-shaped layers: potatoes, onions, half meat, cucumbers, remaining meat, cheese, eggs. Lubricate each layer with mayonnaise, add salt and pepper
4. Coat the upper layer of salad with mayonnaise, decorate with green onions and halves of walnut shells.
Recipe 2: Pineapple with Mushrooms
Ingredients:
Chicken breast - 1 pc.
Fresh champignons - 300 g.
Pickled champignons - 300 g.
Eggs - 4 pcs.
Cheese - 100-120 g.
Mayonnaise - 100 g.
Vegetable oil - 1.5 tbsp
Green onion - 1 bunch.
Salt to taste.
Cooking:
Boil chicken breast in salt water until tender and cool without removing from broth. Remove skin from a cooled breast and remove bones. Cut the meat very thinly across the fibers.
First, cut the mushrooms in half, and then thin slices. Fry the mushrooms in a pan in vegetable oil. Fry with frequent stirring for 5-6 minutes. Mushrooms should become soft, juicy and fragrant, but not yet fried.
Hard-boiled eggs, cool and separate the proteins from the yolks. Grate the proteins on a coarse grater and mix with mushrooms. Grate the yolks and mix with the chicken.
Put mayonnaise in the chicken-yolk mass and mix. You should get a thick, almost uniform mass.
Put a layer of mushrooms on an oval dish and crush a little. Put a layer of chicken mass on the mushrooms. Sprinkle grated cheese on top, coat with mayonnaise, garnish with chopped champignons and green onions.
Recipe 3: Pineapple Potato Salad
Ingredients:
Potato - 6 pcs.
Pineapple - 1 pc.
Leek - 2 stalks.
Peanuts - 2 tbsp. l
Mayonnaise - 80 g.
Lemon juice - 1 tbsp.
Curry Powder - 2 tsp
Ground black pepper - to taste
Cooking:
Boil the potatoes in their skins, cool, peel and cut into circles. Cut the leek into rings, blanch for 2 minutes, then drop into a colander and cool.
Roast peanuts in a dry pan.
Sauce: mix mayonnaise with 3 tablespoons pineapple syrup, curry, pepper and lemon juice.
Cut the pineapple in half, clean the middle and cut the flesh into slices.
Combine the prepared ingredients, season the salad with the prepared sauce and put in the pineapple halves.
Recipe 4: Pineapple Cauliflower Salad
Ingredients:
Cauliflower - 300 g.
Chives - 1 bunch.
Sweet pepper - 1 pc.
Turkey - 500 g
Pineapple of medium size (about 800-900 g) - 1 pc.
Rice vinegar - 3 tbsp.
Cooking:
Pineapple cut in half lengthwise. Carefully cut the flesh to make bowls from the halves of the pineapple. Cut the pulp into small pieces.
Cauliflower disassemble into small inflorescences. Cut the pepper into strips. Coarsely chop the onion obliquely.
Cut the turkey fillet into cubes with a side of 1.5-2 cm.
Fry cauliflower in vegetable oil until gently crispy. Add the onions and fry stirring until tender.
Take out the vegetables and fry the turkey fillet until slightly golden.
Mix chilled chicken and vegetables, salt, pepper and put in pineapple.
Dressing: mix pineapple juice and rice vinegar. Before serving, pour salad dressing.
Recipe 5: Pineapple Shrimp Salad
Ingredients:
Pineapple - 1 pc.
Shrimp - 100-150 g.
Eggs - 3 pcs.
Cheese - 100 g.
Lemon juice - 1-2 tsp.
Lettuce leaves - 1 bunch.
Salt to taste;
Cooking:
Hard-boiled eggs and cut into small cubes. Boil shrimps in salted boiling water with herbs and bay leaves. Grate the cheese on a coarse grater. Wash and break lettuce into small pieces
Divide the pineapple into 2 halves, pull out the pulp and cut it into cubes.
Combine all ingredients with mayonnaise and mix. put the pineapple in half before serving.
Fresh, bright salad with pineapples, prepared in layers - decoration of the festive table! Choose the best recipe.
A surprisingly balanced taste - pineapple is responsible for sweetness, eggs are for tenderness, pickled onions and garlic are for spiciness. And, by the way, unlike a fur coat, it’s not at all greasy due to the fact that we use sour cream in the gas station.
First, prepare a dressing - mix sour cream, mayonnaise, garlic, passed through a press. Then cut the breast against the fibers and lay it on a flat dish with the first layer. You can salt, pepper, add ground ginger. Lubricate with mayonnaise and sour cream dressing.
The next layer will spread the pickled onions. Finely chop the onion and fill it with boiling water. Leave for a couple of minutes, completely drain the water. Add a teaspoon of simple vinegar, wait a couple of minutes, completely drain the vinegar. We spread the onions on the second floor on the chicken, then - dressing.
Three eggs on a coarse grater and spread on the floor above onion. Then grease the dressing.
Three cheese on a coarse grater, spread on eggs, add dressing.
The topmost layer is the visual and tasteful decoration of the salad - pineapples. Put the circle in the center, cut the remaining circles in half and put them in the shape of a sun.
We put the salad soak for half an hour in the refrigerator. Salad ready!
Today we will prepare a wonderful simple dish - a salad with chicken and pineapple, we provide a recipe with a photo. In general, I must say that the chicken with pineapples just goes perfectly well, you can improvise with the products, you can add a layer of mushrooms fried with a beam - the salad will become more satisfying and saturated. But today we will prepare a light, delicate salad, so we will do without mushrooms, which nevertheless makes the dish heavier. Such a salad can be served for breakfast and dinner due to its lightness, and it will be just right for the festive table.
First, boil the chicken (you can take both the breast and the legs, only the breast will need to be greased more with mayonnaise, since her meat is still dry), and hard-boiled eggs.
Grind chicken meat (it is better to cut into small cubes), and put the first layer on a wide flat dish, grease with mayonnaise.
To do this, I either take mayonnaise in a bag with a lid, or carefully cut a corner on the bag so that the sauce lays in a thin stream, then the soybeans will not be damaged when lubricated. You can do as I cooked - I simply mixed the chicken and eggs in a separate bowl, before spreading it on layers.
Drain the pineapple from the liquid in which they were located, cut into a cube, put on top of the meat.
Now divide the proteins with the yolks of the boiled eggs. For now, put the yolks aside, and rub the squirrels on a grater and put them in the third layer on top of the pineapples. Top - again mayonnaise net.
Grate hard cheese and spread evenly on top of the proteins.
Cover the cheese layer with a thin mesh of mayonnaise and put the grated egg yolks as the final layer.
Note: it is advisable not to tamp the layers, then the salad will turn out even more tender, make the salad a little ahead of time so that it can be brewed well, and only after that it can be decorated with greens.
Well here¸ our simple (but incredibly delicious!) Puff salad with pineapples, chicken and cheese is ready, you can eat with pleasure, bon appetit!
Puff pineapple salad is, without exaggeration, an unusual dish. Here, it would seem, it consists of the most ordinary products, and the taste is simply amazing. The tender sweetness of pineapple, the severity of hard cheese, the juiciness of bell pepper create a wonderful and insanely tasty combination. And such beauty is very worthy of taking its place on the festive table. By the way, you can cook a similar pineapple salad with cheese for the New Year, giving the ingredients the shape of cute snowmen.
Preparing a vegetarian salad with pineapple is quite simple and quick, since all the products are used ready-made, and you do not need to boil or bake anything first. All you need is to stock up with all the necessary ingredients, get a sharp knife, cutting board and a beautiful plate. And after 5 minutes you can enjoy a delicious vegetable dish.
The first thing I did was rinse, get wet, and cut not very large leaves of Beijing cabbage. Laid out in a salad bowl. By the way, layers can be arranged in any order.
Smeared with mayonnaise.
Then finely chopped bell pepper. Laid out the next layer.
Mayonnaise again.
Diced cheese. Laid out after the pepper.
After cheese - diced canned pineapple.
Mayonnaise again.
And laid out canned corn.
So an unusually delicious puff salad with pineapple and corn is ready! I recommend eating it right away, because the vegetables are all juicy, and if the salad stands for a while, then it just drains. And freshly cooked - it's crispy and fresh.
This simple and at the same time original dish ideally combines the meat base from boiled chicken breast, juiciness and pleasant sweetness of pineapple, satiety and tenderness of cheese, piquancy of walnuts and fragrant fried mushrooms with onions. Mayonnaise is used as salad dressing - it is best to make it yourself.
First of all, put the chicken breast to cook. In general, there are two basic rules by which chicken breast is cooked. If you need a broth, the meat is placed in cold water, and when you cook it is the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, because it does not have time to give the broth all its juices. So, we put the chicken breast in boiling water and cook at a moderate boil for about 15 minutes (after the water boils a second time - boiling stops when you lay the meat, as the temperature of the water decreases).
In the meantime, prepare the mushrooms and onions for roasting, cut the champignons into neat slices, and the peeled onion into a small cube.
Pour odorless vegetable (I have sunflower) oil into the pan, heat it and spread the mushrooms with onions. We fry on medium heat without a lid until a pleasant blush and fully cooked.
We take out the canned pineapples from the jar and let the syrup drain properly. Then cut the fruit into small pieces.
Grind the cheese on a coarse grater. Then a small part of it will be rubbed on a fine grater to decorate the finished salad.
Peeled walnuts need to be chopped with a knife or chopped with a blender. The main thing is to get not small crumbs, but leave small pieces of nuts to feel their texture.
Mushrooms with onions are ready - they are well browned and smell very nice. Tilt the pan slightly so that the excess oil is glass and the mushrooms with onions are not too greasy.
We take out the finished breast from the broth and let it cool. We use broth for the preparation of first courses. If you cooked the chicken breast correctly and did not digest it, the meat cubes will turn out to be beautiful and neat in shape, while not breaking up into fibers.
All products are ready, it's time to move on to the formation of this puff salad. To make it neat and even, choose any suitable size bowl that you cover with cling film. The layers will go in the reverse order, so that later in the finished dish they are in their places.
Lubricate them with a small amount of mayonnaise. In general, in this salad, every layer (except pineapples, since they themselves are quite juicy) is smeared with this cold sauce.
Next, put the cheese chopped on a coarse grater, evenly distributing it around the entire perimeter. Do not forget about mayonnaise.
Then pour chopped walnuts, which a little grease with mayonnaise - exclusively for a more reliable connection.
The next layer is pieces of canned pineapple.
And finally, cubes of boiled chicken breast. Here the meat should be generously greased with mayonnaise, since the breast is, by definition, rather dry.
We cover the bowl with the salad with a flat plate and turn the structure over. Now we remove the bowl and then - the cling film, due to which the products did not stick to the walls of the dishes.
How to decorate the finished dish will tell you your culinary imagination. I sprinkled it with cheese, added some fresh parsley and cranberry for a brighter and more festive look. It is better for such a salad to rest in the refrigerator for a couple of hours before serving, so that the layers are properly saturated.
Cook this simple and delicious salad on the festive table.
It's no secret that canned pineapples are an excellent ingredient for salads. Even a small amount of pineapples added to a salad will make it not only juicy, but also with a special aroma. Most salads with pineapple are cooked very quickly if you first take care of the preparation of related products. Many salads with pineapple are cooked with boiled chicken, in which case it is tedious to boil beforehand. Pineapple-based salads can also be made with crab sticks. One of these salads I want to offer you today.
Today you will learn how to cook a puff salad with crab sticks and pineapples. From the name it becomes clear that all the ingredients in it will be laid out in layers, but, despite this, it is prepared very simply and quickly. And, of course, to make the salad delicious, you should not save on the quality of products, especially on the quality of pineapples and crab sticks. Mayonnaise for this salad is desirable to pick up with a high fat content.
Boil hard boiled eggs. Clean cooled eggs. Remove the yolks. Rub the squirrels on a fine grater separately.
Crush the yolks with a fork.
Grate hard cheese on the same grater as protein.
Dice the canned pineapple rings.
Cut the crab sticks into small cubes.
All ingredients are cooked. You can begin to form a salad. Place crab sticks on the bottom of the flat plate. Pour them with mayonnaise.
Put grated egg whites on top. Salt them and pour mayonnaise too.
The next layer of salad will be grated cheese.
Sprinkle a crumb of yolk on the salad. Put pineapple slices on the salad. Garnish the finished puff salad with crab sticks and pineapples with parsley leaves. Before serving, lettuce should be soaked in the refrigerator for about 1 hour. Good appetite!
In this salad, fried chicken with pineapple and hard cheese with sweet corn are in perfect harmony. Boiled eggs give satiety and emphasize the taste of mayonnaise sauce.
For salad, you can buy fresh pineapple fruit, cut it into fillets and cut into cubes. But it's still easier to buy it in canned form. The fact is that it will be sweeter and more fragrant than fresh, and for a salad we just need juicy, bright tastes.
Corn is also better to buy in a jar, choose the one whose producer you trust. But, if you have a frozen vegetable mixture, then it can be boiled and used in a salad.
We will lay out the dish in layers, smearing each product with sauce. Thus, we get a beautiful and very tasty salad.
We carefully wash the chicken meat in warm water, and then wipe it dry with a napkin. After the fillet, cut into several pieces, slightly beat them, salt, pepper.
Pour the sunflower oil into the heated frying pan and spread the chicken meat. Fry the meat from all sides, so that it is fully cooked and has a beautiful golden crust.
Once the meat has cooled, cut it into cubes.
Hard-boiled chicken eggs are ground on a grater. We also do with hard cheese. Now we add our dish in a certain sequence. Grease each layer with mayonnaise. First, pieces of chicken.
Then sweetcorn.
Now pieces of pineapple.
The final touch is grated cheese.
Bon Appetit!
A simple salad with pineapples turns out to be well-soaked and very beautiful.
I made a chicken salad with pineapple layers step by step with a photo, so it will be easy for you to repeat the recipe.
First of all, cook the chicken legs until cooked and the eggs cool.
We disassemble the chicken, remove the bones, and cool the eggs and clean them from the shell.
We cut cucumbers and crab sticks into thin strips (cucumbers can be peeled if desired).
Cheese and eggs are rubbed on a coarse grater.
Rub the onion and cut into half rings, put in a bowl and pour boiling water for 15 minutes, drain the water, season with vinegar, sugar and a little salt.
Chicken salad with pineapple recipe should be airborne on a dish, then chicken salad canned pineapple turns out to be lush and high.
We take a dish on which we will serve and lay out our ingredients:
1 layer - chicken breaks into thin stripes
2 layer - pickled onions
3 layer - mayonnaise
4 layer - crab sticks
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Pineapple and chicken are perfectly combined in salads, therefore such a large number of their varieties with these ingredients, we present the best salad recipes which necessarily include chicken and pineapple.
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Top with grated cheese or chopped herbs.
Canned pineapples are a universal product, as they can be used not only in desserts, but also in salads, and even in hot dishes. Many may think that combining this fruit, meat and mayonnaise is simply impossible. In fact, such a pineapple salad turns out to be very tasty and satisfying. You can experiment with products and get new and unusual dishes.
For this salad you need to take the following ingredients: half a kilogram of chicken (any part, for example, fillet, breast or chicken legs), you will also need a jar of pineapple and corn, 3 eggs, about 120 g of cheese and mayonnaise for dressing.
Interestingly, this salad can be laid out in layers or just mix all the ingredients. Consider the first option.
This pineapple salad with cheese is very tender and light. It prepares simply and quickly. For this dish you need to take the following ingredients: a jar of canned pineapple and champignon. In addition, you will need 3 chicken breasts, about 150 grams of cheese, herbs and mayonnaise. If you do not use such a dressing, then replace it with sour cream.
This salad can be served in completely different ways, we suggest doing it in portioned bowls.
And pineapples are present at the festive table of many families. To prepare this dish, you need to take such products: a large jar of pineapples, 4 eggs, about 120 g of cheese, the same amount of crab sticks, lettuce, greens and mayonnaise.
Pineapple salad, the recipe of which we will now consider, turns out to be very fresh and tasty. Such a dish will certainly appeal to many. For this option, take the following ingredients: fresh pineapple, 320 g peeled shrimp. For refueling you need: 2 tbsp. tablespoons of lemon and the same 3 tbsp. tablespoons of olive oil, literally a drop of honey, herbs, salt and pepper.
This pineapple salad is similar to the previous version, but cooking it is a little more difficult. For this dish you need to take the following ingredients: fresh pineapple, 25 king prawns, small bell peppers, avocados, leeks and arugula. For refueling you need: 3 tbsp. tablespoons of lemon juice, 100 ml of olive oil, 3 teaspoons of grain mustard and the same amount of grated ginger, salt and pepper.
