Exquisite salads for the New Year's table. Salads for the New Year. Salad with cod liver in tomato pancakes

It's hard to imagine a New Year's table without a delicious variety of snacks. Most often, housewives prepare an abundance of salads for every taste for this holiday. They help diversify the menu and cope with hunger while waiting for something hot. The best salad recipes for the New Year are collected below.

Ingredients:

• 200 – 250 g boiled sausage without lard;
• 4 boiled potatoes;
• 3 pickled cucumbers;
• 5 chicken eggs, boiled to a hard center;
• 2 pcs. raw carrots;
• half a can of peas;
• salt with mayonnaise - to taste.

Let's prepare it like this:

1. Boil root vegetables in their skins until softened. Cool, peel and chop into cubes. While cooking potatoes, add ½ tbsp to boiling water. brine from pickled cucumbers, then the vegetable will not boil.
2. Cut the sausage into slightly larger pieces, removing the film from it.
3. Chop the boiled and cooled eggs into approximately equal, neat pieces. Do the same with cucumbers.
4. Combine all ingredients and add peas to salad without liquid.

Salt the products, season with the chosen sauce and mix.

With squid and shrimp

For a quarter kilo of squid and the same amount of shrimp you will also need:

• 2 “hard” eggs;
• mayonnaise mixed with salt and seasonings.

Preparation:

1. Thaw seafood in advance.
2. First scald the squids with boiling water and peel off the film from them, then cook for 6 - 7 minutes. Cook shrimp in salted water for 3 – 3.5 minutes.
3. Prepare and cut all seafood. Their pieces should be approximately the same.
4. Chop the boiled eggs as desired.
5. Mix the ingredients and season the appetizer.

Salad with Korean carrots and pork

For a quarter kilo of smoked pork, prepare the following products in advance:

• 1 head of white sweet onion;
• 1 full glass of spicy carrot sticks;
• classic mayonnaise with salt.

Preparation:

1. Smoked boneless pork is cut into long thin strips.
2. The onion is peeled and chopped into thin half rings. It must be scalded with boiling water to remove the bitterness. After this, place in a colander/sieve to drain the liquid.
3. If necessary, shorten long carrot sticks and then squeeze out any excess marinade.
4. Combine all ingredients and season the appetizer with salted mayonnaise sauce.

You can either buy ready-made carrots for this recipe or make your own.

With smoked chicken and mushrooms

You will need:

• 350 g boneless smoked chicken;
• the same amount of fresh mushrooms;
• bulb;
• 4 hard-boiled eggs;
• a couple of strong cucumbers;
• table greens;
• spices suitable for chicken, salt;
• fresh cranberries.

Preparation:

1. The first layer of the appetizer will be cubes of smoked chicken. You can take any other bird instead. The meat layer does not need to be salted, but it must be coated with sauce.
2. Next, slices of fresh cucumbers with sauce and salt are distributed.
3. For the third layer, you must first boil any wild mushrooms, and then fry them until tender along with pieces of onion. Salt and add spices.
4. The frying is distributed over the cucumber mass and a mayonnaise grid is also drawn on it.
5. Mushrooms and onions are sprinkled with a layer of chopped herbs.
6. The last layer is formed by grated boiled eggs. There is no need to flavor them with mayonnaise, since this layer should turn out “fluffy”.

The appetizer is decorated with fresh cranberries. You can also use halves of small cherry tomatoes for this purpose.

With red fish and croutons

Ingredients:

• 150 – 200 g Chinese cabbage;
• half a medium pack of crab sticks;
• 100 – 150 g of any lightly salted fish;
• 50 g hard cheese;
• ½ part of an onion;
• 2 handfuls of white garlic croutons;
• table salt and a mixture of peppers;
• classic mayonnaise/sour cream.

Preparation:

1. Finely chop the Chinese cabbage. Add salt and knead it with your hands. You only need to use the soft part of the cabbage leaves. Dense, coarse areas are best discarded or added to other dishes.
2. Selected lightly salted fish and crab sticks should be cut into neat cubes. You should also chop part of the onion.
3. Grind the cheese with a medium or large mesh grater.
4. Connect everything. Salt and pepper.

It is best to season this delicious salad for the New Year with mayonnaise/sour cream and sprinkle with croutons. Serve immediately to guests.

New Year's salad "Obzhorka" with beef

Ingredients:

• 400 – 450 g beef pulp;
• 1 onion;
• 2 pcs. carrots;
• 2 pickled cucumbers;
• 1/3 tbsp. classic mayonnaise with salt;
• favorite spices for meat;
• fat for frying.

Preparation:

1. Pour water over the beef and cook the meat until fully cooked. Do not add salt to the water used for cooking, otherwise the meat will be dry.
2. While the beef is cooking, finely chop the onion.
3. Chop raw carrots into strips. You can use a special “Korean” grater for this. Also chop the pickled cucumbers. If they have a very thick skin, then it needs to be cut off thinly.
4. First, fry the onion in hot oil until transparent, then add carrot sticks to it. Stirring, fry vegetables for 8 - 9 minutes. The frying should become slightly browned, but not burn, otherwise the finished snack will be bitter. Add spices to it.
5. Cut the boiled meat into cubes. Mix with cooled roast.
6. Add cucumber strips to the products and mix everything thoroughly.

Season the treat with salty mayonnaise. If desired, decorate it with fresh herbs.

“Royal” with pork and prunes

Ingredients:

• 200 g boiled beets;
• 200 – 250 g boneless pork;
• 150 – 200 g boiled carrots;
• 1 sweet onion;
• 150 – 200 g boiled potatoes;
• 2 pre-boiled eggs;
• 1 tbsp. chopped hard cheese;
• ½ tbsp. peeled walnuts;
• ½ tbsp. dried prunes;
• classic salted mayonnaise.

Preparation:

1. Boil the pork pulp. Let it cool completely and separate into fibers.
2. Thoroughly peel the boiled root vegetables and chop them with a medium/large grater. If desired, you can not grate the potatoes, but cut them into medium cubes, then they will feel better in the dish.
3. Chop the lightly boiled eggs and onions.
4. Simply chop the nuts with a knife. Their pieces may not be too small.
5. Soak the prunes in warm water and cut into strips.
6. Place the treat in layers in a special culinary ring: potatoes - meat - onions - eggs - carrots - prunes. Coat all products with salted sauce.

Remove the culinary ring and cover the appetizer with grated cheese and chopped nuts.

“Royally” with seafood and caviar

Ingredients:

• 1 full glass of small shrimp;
• 2 – 3 boiled eggs;
• 200 – 250 g squid;
• 200 – 250 g crab meat;
• 2/3 tbsp. grated semi-hard/hard cheese;
• 1 – 2 teeth. fresh garlic;
• 5 dessert spoons of red caviar;
• classic mayonnaise.

Preparation:

1. Place the squid carcass into actively bubbling boiling water. Cook for 3 – 4 minutes over medium heat. To make the product tastier, you can add bay leaves, peppercorns or other spices to the cooking water.
2. Chop the boiled cooled seafood into thin long strips. If there is any film left on them, it must be removed.
3. Cook shrimp in boiling water for 3 – 4 minutes. You can also add spices to these seafood, let the shrimp cool and clean them thoroughly.
4. Mix seafood. Add straws of crab meat or regular crab sticks to them.
5. Mash the garlic and add to the salad. Send small, neat cubes of boiled eggs, red caviar, and grated cheese there.

Season the appetizer with mayonnaise and you can immediately take a sample from it.

New Year's salad "Herringbone"

Ingredients:

• 150 – 200 g boiled sausage;
• ½ tbsp. green peas;
• 50 g cheese;
• 2 boiled eggs;
• 1 strong fresh cucumber;
• 1 bunch of dill;
• classic mayonnaise;
• salt;
• cherry tomatoes, a piece of sweet pepper and sweet corn kernels for decoration.

Preparation:

1. Immediately place small neat cubes of fresh cucumber along with the peel into a common bowl.
2. Add to it approximately the same size pieces of boiled sausage (you need to choose a variety without lard), grated cheese, canned peas and chopped boiled eggs.
3. Salt everything, pour over the sauce and mix well.
4. Place the resulting salad on a large, flat plate in the shape of a Christmas tree with the top sharp end and the bottom rounded wide.
5. Completely cover the base with chopped dill on top, imitating Christmas tree needles.

Cut a star from the pepper for the tree. Cherry halves and corn will represent Christmas tree decorations. If you are looking for simple salads for a big feast, then this one is a godsend. It is delicious and looks very impressive on the holiday table.

Puff appetizer with chicken liver and champignons

Ingredients:

• 300 – 350 g chicken liver;
• 300 – 350 g peeled champignons;
• 3 boiled eggs;
• 150 – 200 g of already grated cheese;
• 4 medium-sized boiled potatoes;
• 2 pcs. boiled carrots;
• 2 onions;
• oil, salt, mayonnaise, spices that are suitable for the liver.

Preparation:

1. Boil all root vegetables until softened. Cool and peel off the skin. Rub.
2. Boil the eggs until hard in the middle and also grate them.
3. Peel the onion, cut into smaller pieces, and cut the mushrooms into slices. Fry them with half the onion slices until tender. Add spices and salt.
4. With the rest of the onion, fry the liver, cut into small pieces.
5. Lay out the products: potatoes - fried with mushrooms - carrots - fried with liver - cheese - eggs.

Salt all layers and coat with mayonnaise (except mushroom mayonnaise). Let the treat brew in a cool place.

With Chinese cabbage and cherry tomatoes

Ingredients:

• 5 – 6 pcs. cherry;
• 300 – 350 g crab sticks;
• 1 – 2 teeth. garlic;
• 300 – 350 g Chinese cabbage;
• ½ teaspoon salt and ¼ teaspoon pepper;
• chopped fresh parsley;
• mayonnaise sauce.

Preparation:

1. Thaw the crab sticks and only then remove the film from them and cut into medium cubes. It is advisable to choose a juicy product for such a dish.
2. Chop the washed cabbage with a sharp knife, add salt and mash with your hands until soft.
3. Finely chop the greens. Mash the garlic. Cut the cherry into 2 - 6 pieces depending on the tastes of the cook and the size of the vegetables.
4. Place all ingredients in a common salad dish. Add the remaining bulk ingredients to them and season with sauce.

If you prefer lean salads, then you should use oil as a sauce here.

New Year's salad "Malachite bracelet"

Ingredients:

• 1 large chicken fillet;
• 4 boiled eggs;
• 4 things. kiwi;
• 1 large green apple;
• 1 carrot;
• 1 – 2 teeth. garlic;
• 1 dessert spoon of lime juice, salt and mayonnaise sauce.

Preparation:

1. The first step is to boil the carrots, chicken and eggs. Grind the cooled finished products. Grate the vegetables and eggs (whites and yolks separately), cut the meat into medium pieces. Chop the apple finely (without peel and seeds).
2. Squeeze garlic into mayonnaise, add fresh lime juice and salt.
3. Peel the kiwi and cut into equal cubes. Leave one for decoration.
4. Place the fruit in the first layer of the snack and coat with mayonnaise sauce.
5. Scatter other ingredients on top: meat - whites - carrots - apple - yolks.
6. Coat layers to taste with sauce as you assemble the salad.

Garnish the finished treat with thin slices of the remaining kiwi.

Sprat snack with corn

Ingredients:

• 1 can of sprats;
• 1 sour cucumber;
• 2 pre-boiled eggs;
• 1 tbsp. canned corn kernels;
• half a bunch of green onion feathers;
• half a glass of diced cheese;
• salted mayonnaise.

Preparation:

1. Remove the sprats from the jar and divide each fish in half. Remove the seeds, cut off the tails, and finely chop the remaining parts.

Ingredients:

• 300 – 350 g canned pineapple;
• 1 tbsp. grains of canned corn;
• 200 – 250 g pork/chicken ham
• 4 pre-boiled eggs
• several lettuce leaves;
• 2/3 tbsp. salted olive mayonnaise.

Preparation:

1. Cool and peel pre-boiled eggs, chop them into neat cubes. There is no need to separate eggs into yolks and whites before grinding.
2. Place pineapples in a colander. When the syrup has drained, cut the fruit into miniature pieces.
3. Remove marinade from canned corn. If desired, both canned products can be additionally rinsed with running water. Then the salad will not have a sweet note.
4. Cut the ham into cubes. There is no need to chop, the meat should taste good in the salad.
5. Lay out the future snack in layers. To make it more accurate, you can use a culinary ring.

Ingredients:

• 1 tbsp. boiled beans (you can use canned ones);
• 1 PC. bell pepper;
• 1 red onion;
• ½ lime;
• 1 small chili pod;
• 2 – 3 cloves of garlic;
• 1 small bunch of cilantro/parsley;
• 4 dessert spoons of olive oil;
• garlic salt to taste.

Preparation:

1. Remove seeds from bell peppers. Cut the remaining pulp into cubes or sticks.
2. Mash the garlic and mix with torn herbs, oil and garlic salt.
3. Cut the seedless chili into very small pieces. On the contrary, chop the onion quite coarsely.
4. Combine the ingredients, add beans and sprinkle the appetizer with lime juice.

Season the resulting appetizer with the sauce from the second point. For those who prefer light salads as a main dish, you can supplement it with boiled/baked chicken.

Most of the salads described above are dressed with classic mayonnaise. It is this ingredient that makes the snack high in calories and non-dietary. But if you wish, you can replace the fatty sauce with light unsweetened yogurt, medium or low fat sour cream. Oil-mustard dressing goes well with almost any salad.

Photo: Lika Mostova / Shutterstock

Ingredients

• 2 eggs;
• 3 tablespoons rice;
• 200 g chicken breast fillet;
• 1 onion;
• 2 tomatoes;
• 70–80 g olives;
• mayonnaise - to taste;
• 1 stalk of green onion.

Preparation

Boil the eggs hard for 10 minutes, and the fillet until cooked.

Cut chicken meat, onions, tomatoes and olives into small pieces. Grate the whites and yolks separately on a coarse or medium grater.

Place the rice on a flat plate to create the outline of a bullfinch and brush with mayonnaise. Next add the chicken, onions, yolks and whites. After each layer, except the protein layer, brush with sauce. Place the chest and beak of the bullfinch from the tomatoes, and the head, wings and tail from the olives. Make branches from onions.

Photo: elenstudio / Depositphotos

Ingredients

• 3 eggs;
• 200 g chicken breast fillet;
• salt - to taste;
• 200 g crab sticks;
• 100 g walnuts;
• 150 g hard cheese;
• 3 oranges;
• black pepper - to taste;
• mayonnaise - to taste;
• cranberries - optional;
• 1 sprig of dill - optional.

Preparation

Cut the chicken, tomato and kiwi into small pieces, the onion and eggs into small pieces. Grate the cheese on a coarse grater. Chop the greens.

Place the chicken, half the onion and cheese, herbs, and lightly salted tomatoes, eggs, remaining onion and cheese in the salad bowl. After each layer, apply a mesh of mayonnaise and simply lubricate it with it. Place kiwi on top, garnish with dill and pomegranate seeds.

Photo: vkuslandia / Depositphotos

Ingredients

• 5 eggs;
• 450 g chicken fillet;
• 400 g potatoes;
• 1 carrot;
• 300 g pickled champignons;
• mayonnaise - to taste;
• salt - to taste;
• black pepper - to taste;
• 1 sheet of nori - for decoration.

Preparation

Boil hard-boiled eggs for 10 minutes, and boil chicken until done.

Cut the fillet, potatoes and mushrooms into small pieces. Grate the yolks and whites separately on a medium or fine grater.

Place potatoes mixed with mayonnaise in a bowl, then add salted and peppered chicken, mushrooms and yolks. After each layer, except the first, grease with mayonnaise or make a mesh out of it. Sprinkle egg whites on top and make a snowman's face made of nori and boiled carrots.

Photo: ann_1101.mail.ru / Depositphotos

Ingredients

• 200 g chicken fillet;
• 1 egg;
• 1 onion;
• 200 g champignons;
• 2 small pickled cucumbers;
• 100 g hard cheese;
• 2 tablespoons vegetable oil;
• salt - to taste;
• black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Chicken fillet until cooked, hard-boiled egg in 10 minutes. Finely chop along with onions, mushrooms and cucumbers. Grate the cheese on a medium grater.

Heat oil in a frying pan over moderate heat. Fry the onions and champignons for 7–10 minutes. Cool and place in a bowl.

Mix mushroom frying with chicken, eggs, cucumbers, salt, pepper and mayonnaise. Make small balls, roll each one in cheese and place on a plate.

Photo: miracle2307 / Depositphotos

Ingredients

• 3 eggs;
• 300 g chicken fillet;
• 1 carrot;
• 150 g hard cheese;
• 150 g;
• 3–4 tablespoons of mayonnaise;
• 1 sprig of parsley.

Preparation

Boil chicken eggs hard for 10 minutes, fillet and carrots until cooked.

Cut the meat into small pieces. Grate the cheese on a medium grater, grate the whites and yolks separately on a fine grater.

Place chicken, Korean carrots, yolks and cheese into a salad bowl or onto a plate through a cooking ring. After each layer, grease with mayonnaise or make a mesh out of it. Sprinkle egg whites on top and garnish with boiled carrots, mayonnaise and parsley to create a clock.

Photo: Anastasia_Panait / Shutterstock

Ingredients

• 3 eggs;
• 200–250 g chicken fillet;
• salt - to taste;
• black pepper - to taste;
• 200 g champignons;
• 50–70 g hard cheese;
• 1–2 tablespoons vegetable oil;
• 150 g canned corn;
• mayonnaise - to taste;
• 1 bunch of dill;
• 1 small carrot;
• 1 tablespoon cranberries.

Preparation

Boil the eggs hard for 10 minutes. Season the chicken fillet with salt and pepper and bake in the oven at 180°C for 20–25 minutes. Cool.

Cut the champignons, chicken and eggs (leave a little white for decoration) into small pieces. Grate the cheese on a fine grater.

Heat oil in a frying pan over medium heat. Fry the mushrooms for 7-10 minutes, then cool.

Mix chicken with mushrooms, eggs, cheese and corn (leave a few grains for decoration). Season with salt, pepper, mayonnaise and place on a Christmas tree-shaped dish. Top with chopped dill, carrot and egg stars, cranberries, corn and a “garland” of mayonnaise.

Photo: Chudovska / Shutterstock

Ingredients

• 5 chicken eggs;
• 4 quail eggs;
• 3 potatoes;
• 300 g ham;
• 1 onion;
• 2 apples;
• 150 g hard cheese;
• mayonnaise - to taste;
• 10 black peppercorns;
• 5 buds of cloves.

Preparation

Hard-boiled chicken eggs in 10 minutes, quail eggs in 5 minutes. Boil the potatoes until tender.

Cut the ham and onion into small pieces. Grate potatoes, apples, cheese (leave a few slices for decoration), separately the whites and yolks of four chicken eggs on a coarse grater.

Layer ham, potatoes, onions, apples, cheese and egg whites on a plate. After each, grease with mayonnaise or make a mesh out of it. From the finished round salad, cut out one triangular segment or leave the “head of cheese” whole. Sprinkle grated yolk on top. Place chicken and quail eggs decorated with cheese, black pepper and cloves to create “mice”.

Photo: Irina2511 / Depositphotos

Ingredients

• 2 eggs;
• 250 g beef;
• 1 carrot;
• 2–3 potatoes;
• 2–3 pickled cucumbers;
• 80–100 g;
• 1 bunch of dill;
• mayonnaise - to taste;
• 1–2 slices of hard cheese;
• 1 tablespoon pomegranate seeds.

Preparation

Boil hard-boiled eggs for 10 minutes, beef for about an hour, carrots and potatoes until tender.

Cut the meat, carrots, cucumbers and onions into small pieces. Grate the eggs on a fine grater. Remove the stems from the dill.

Place a glass in the center of the plate. Place potatoes, meat, onions, cucumbers and carrots around it. After each layer, grease with mayonnaise or apply a mesh of it. Sprinkle eggs on top, add a little mayonnaise and add dill. Garnish with cheese snowflakes and pomegranate seeds.

Ingredients

• 200–250 g chicken breast fillet;
• 1 carrot;
• 1 beet;
• 100 g hard cheese;
• 1 clove of garlic;
• 50–60 g walnuts;
• 4 tablespoons of mayonnaise;
• 1 handful of pomegranate seeds;
• 10–15 sea buckthorn berries - optional;
• 1 sprig of dill or parsley.

Preparation

Boil chicken, carrots and until done. Sue. Cut the fillet into small pieces. Grate carrots, beets and cheese on a fine or medium grater. Pass the garlic through a press. Chop the nuts.

For dressing, mix mayonnaise with garlic and walnuts.

Place the chicken on a platter in the shape of a mask: use shot glasses to create even contours for the eye slits. Brush the fillet with half the sauce, sprinkle with cheese and add the remaining garlic-mayonnaise mixture. Place carrots and beets on top so that each vegetable takes up about half of the “mask”. Decorate with pomegranate, sea buckthorn and herbs.

I’ll say right away that there are a lot of delicious salads for the New Year, so you need to choose according to the tastes of your family - for example, my dad will not touch a single salad with fish, and naturally, my mother practically did not prepare such salads, but was looking for other New Year’s recipes .

If you collected recipes for delicious New Year's salads for the 2017 holiday, then you probably had a desire to cook something familiar and familiar - for example, Olivier or aspic. It seems to me that Olivier has long ago become a symbol of the New Year's table, and it would be foolish to refuse our favorite and delicious salad. But you want variety, right? What can we do in this case:

• look for unusual (or, on the contrary, historical) recipes for long-loved salads;
• come up with a beautiful salad design;
• think about portioned serving (which can also be very effective).

The New Year will be held under the auspices of the fiery rooster. If we focus on Chinese traditions, where all the patron animals of this or that year come from, then you should not use rooster dishes (and chicken, just in case) on the holiday table.

But here it is worth noting that the New Year according to the Chinese calendar begins a few weeks after December 31, which means that you can indulge yourself.

The New Year's feast should be bright - prepare dishes that have a place for yellow and red colors!

New interpretations of classic recipes

If you are planning to prepare New Year's for the holiday 2017 using photos and videos, the recipes should be really interesting. However, no one will forbid replacing traditional salads for Christmas and New Year 2017 with modern recipes - just imagine, everyone’s favorite New Year’s Clock salad or ordinary herring under a fur coat can be prepared differently. This way you can beat all your favorite salads and snacks.

New Year's cracker with mushrooms

This salad is one of the variations of traditional salads, which contain chicken (or salted fish) and potatoes, but it seems to me that there should be dishes on the table without meat or fish, especially if there will be a lot of guests, so we will prepare a light version - with mushrooms instead of fish or chicken.

Ingredients:

• 5-7 medium potatoes;
• 5 eggs;
• 2 cans of champignons (or half a kilo of champignons);
• half a glass of crushed walnuts;
• 1 pomegranate seeds;
• sour cream or low-fat mayonnaise;
• salt to taste.

For decoration:

• baked beets;
• carrot;
• greenery;
• corn;
• a couple of cucumber slices.

1. Boil eggs and potatoes and cool; if you chose fresh champignons, boil them too.
2. Grate the boiled potatoes on a large grater and place on the film in a square. Tamp well, add a little salt and coat with sauce.
3. Place boiled mushrooms, not cut too coarsely, on top of the mayonnaise. Grease with mayonnaise.
4. Divide the boiled eggs into whites and yolks, grate, leave a couple of tablespoons for decoration, and place the rest on top of the mayonnaise and also grease.
5. Place half of the pomegranate seeds, spread with mayonnaise and sprinkle with walnuts (you can leave a little for decoration).
6. The contents of the cling film need to be rolled into a roll - lift one edge, separate it from the film and wrap it, then gradually wrap it through the film. If the roll turns out imperfect, don’t worry, it most likely won’t be visible under the decor. Pack the roll well into film and leave in the cold for several hours.
7. Remove the roll from the refrigerator, remove the film and place it on the dish in which you plan to serve it. Gently coat with a layer of mayonnaise.
8. Grate the baked beets on the finest grater.
9. Assemble the cracker - diagonally from one edge of the roll to the other, place baked beets, yolks, whites, herbs and beets again. You can post them in any order, or you can use photographs.
10. Decorate the ends of the roll with the remaining egg whites.
11. On one side, lay out the decor - the effect of a cracker explosion. Figuratively arrange dill, corn, circles cut from carrots, beets and cucumbers. You can cut out a couple of stars from the carrots and decorate with the remaining grated yolk.

Herring canapes under a fur coat

Fish and vegetable salad is a traditional New Year's treat for many, and it is quite difficult to refuse it. Why not cook it in a new form for everyone? Canapés are small portioned sandwiches that are convenient to eat.

Ingredients for 6 servings:

• 1 medium-sized beetroot;
• 2 small potatoes;
• 1 large carrot;
• 2 herring fillets;
• Borodino bread, sliced;
• some chives or chives.

How to cook

1. Boil all the vegetables until tender, then cool and peel them.
2. Cut the vegetables into slices no thicker than 0.5 cm.
3. Blot excess oil from the herring with a paper towel or regular napkin and cut into medium-sized pieces.
4. Cut the pieces of Borodino bread into quarters.
5. Assemble the canapes: place herring, potatoes, carrots and a drill on each quarter, and then secure with a skewer.
6. Before serving, sprinkle with finely chopped onion.

If you want to make the dish more authentic in taste, you can literally add a drop of mayonnaise between the layers.

New Year's rooster

There are several different salads that hide under the name "Cockerel". In general, from a culinary point of view, “Cockerel” is just a form of serving any salad, when a light salad is laid out in the shape of a bird’s silhouette, masked with boiled protein, and the comb and tail are laid out from red products, and this is how you get a cute cockerel on the plate.

You can even decorate an Olivier salad in this way, but why not prepare something more interesting?

The Golden Cockerel

A delicious salad that is easy to prepare. An interesting presentation will help decorate the New Year's table. If you have any difficulties in decorating, you can always watch video recipes for such New Year’s salads for the 2017 New Year.

Ingredients:

• boiled chicken breast;
• 5 large champignons;
• 1 head of white onion;
• Several walnuts;
• 1/2 can of corn;
• 100 gr. cream cheese;
• half a red bell pepper;
• a bunch of dill;
• mayonnaise and spices;
• olive oil for frying.

How to cook

1. Cut the onion into half rings, cut the mushrooms into slices, and cut the cooked and cooled chicken meat into small strips.
2. Place pieces of mushrooms and onions in heated vegetable oil, add a little salt and fry until tender, stirring occasionally.
3. Place the cooled boiled chicken fillet, cut into small strips, into a container and add the mushroom mixture.
4. Place corn in a container with pieces of chicken, onions and mushrooms (drain the liquid first).
5. Mix all the ingredients, season with a small amount of mayonnaise, generously season with crushed nuts (leave a little for decoration), add salt and spices.
6. Place the silhouette of a cockerel on a flat salad dish, giving it a beautiful shape and volume.
7. Grate the hard cheese on a fine grater and sprinkle over the cockerel. Excess cheese must be removed from the plate (you can gently blow it away).
8. Cut out the beak and scallop from half a bell pepper, and cut the rest into strips so that you can decorate a plate with the resulting elements.
9. To finish the cockerel - carefully lay out the tail (you can use dill), mark the wing, insert the beak and comb.
10. Make some kind of grass out of dill on a plate, artistically scatter a few grains of corn to represent the grain. Sprinkle the plate with grated walnuts.

A small life hack: if in the process of sculpting a rooster you stain a plate with mayonnaise or other ingredients, then you need to wet a napkin or cotton swab and wipe it gently, and to avoid streaks, wipe it with another napkin soaked in a weak solution of vinegar.

Ingredients

• Small beef tongue;
• 1 large cucumber (smooth);
• 1 sweet and sour apple (it’s better to choose a firmer one);
• 5-10 pieces of mini-beets;
• small jar of capers;
• lettuce;
• 2 tbsp. mayonnaise;
• 1 tbsp. hot (Russian) mustard;
• 1 teaspoon lemon juice;
• salt and black pepper.

How to cook

1. Rinse the tongue well, put it in a saucepan, pour boiling water from a kettle and cook for about an hour and a half (the cooking speed depends on the size of the tongue).
2. While the tongue is cooking, you need to wash the beets (wash them thoroughly, it is better to rub them with a brush) and bake in the oven for 20 minutes.
3. Cut the cucumber into strips - for this it is best to cut it diagonally into thin slices, then stack the slices in 3-4 pieces and cut as thin as possible.

   A little life hack: to prevent the chopped cucumber from releasing excess juice in the salad, you need to put it in a colander and add salt - in 20-30 minutes the excess juice will drain from it.

4. Peel the apples and remove seeds, cut into strips and sprinkle with lemon juice.
5. Check the readiness of the tongue, and if it is cooked, remove it from the boiling water and immerse it in cold water to make it easier to clean.
6. After two minutes, remove the tongue and peel it, cut the meat into thin strips.
7. Mix chopped tongue, apple, cucumber and capers.
8. Mix mayonnaise with mustard and season the salad.
9. Serve on lettuce leaves with roasted beet halves.

Lightness is needed in everything

Light salads for the New Year are not only table decoration, but also an opportunity to take care of your own liver - after all, an abundance of fatty foods is harmful. What salads can you prepare for the New Year without mayonnaise? If you don’t want to bother, you can make a regular summer salad and season it with lemon juice and a drop of olive oil.

But there are other delicious salads that can be prepared for the New Year of the Rooster without mayonnaise.

Simple New Year's salads are good because their preparation does not take much time - which you will need to prepare a salad in the form of a cracker or the same Cockerel.

Seafood salad

Ingredients:

• 0.5 kg of sea cocktail;
• half a lemon;
• 1 bell pepper;
• 1 red onion;
• greens to your taste;
• 2 tomatoes;
• oil for frying - a teaspoon of butter or any vegetable;
• lettuce leaves for decoration.

How to cook

1. Fry the seafood cocktail until cooked - there should be no liquid left in the pan. Sprinkle with lemon and cool.
2. Cut tomatoes, onions and sweet peppers into strips.
3. Mix vegetables with seafood, sprinkle with lemon again.
4. Place on lettuce leaves and garnish with herbs.

Cole Slow

I used this dish when I prepared New Year’s salads in 2016, and I will gladly repeat it for 2017, only with red cabbage.

Ingredients:

• 0.5 kg of white or red cabbage;
• 0.5 kg carrots;
• 1 tbsp. mustard;
• 1 tbsp. yogurt or low-fat kefir
• lemon juice;
• salt and sugar to taste;
• greenery for decoration.

How to cook

1. Grate carrots and cabbage (preferably on a coarse grater).
2. Mix lemon, mustard and yogurt, beat well with a fork, add salt and sugar.
3. Season the salad and decorate with herbs when serving.

Green salad with pomegranate and salmon

A very simple and effective salad that everyone will love. It is very easy to prepare, especially when there is a recipe with a photo.

Ingredients:

• 1 package of salad mix;
• 1/2 cup pomegranate seeds;
• lightly salted or smoked salmon;
• several sprigs of celery;
• 1 package of feta for salad or any soft cheese;
• juice of half a lemon;
• a tablespoon of olive oil;
• You can add garlic if you wish.

Let's prepare it like this:

1. Cut the salmon into thin short slices.
2. Place the salad mix, salmon and pomegranate seeds in a bowl and stir.
3. Chop the celery and add it to the salad.
4. Season the salad with a mixture of vegetable oil and lemon, mix well.
5. When serving, garnish with feta.

Fabulous taste

The unusual salad New Year's Tale will surprise everyone - it is tasty and very beautiful, and is also prepared without mayonnaise. This new product caught my eye when I was looking for salads for Christmas and New Year and reading recipes with photos.

Ingredients:

• 1 large ripe persimmon;
• 250 gr. arugula;
• 50 gr. goat or sheep cheese (in extreme cases, you can use regular feta);
• 50 gr. nuts (pecans or walnuts);
• 2 tablespoons of pomegranate seeds;
• balsamic vinegar and flaxseeds to taste.

How to cook:

1. Wash the persimmons and cut them into rings; if there are any seeds, remove them.
2. Heat the nuts in the oven.
3. Wash and dry the arugula.
4. Place all ingredients in a plate and season with balsamic vinegar.
5. Before serving, garnish with pomegranate seeds and flaxseeds.

Of course, these are not all the recipes for New Year's salads that can be prepared, but I think you will save a couple of recipes for yourself and serve these dishes on the New Year's table.

Study photo recipes, and if you want more information, you can always watch a video, and then new recipes will become simple and understandable.

Without New Year's salads - Olivie, mimosas And herrings under a fur coat We can’t even imagine the New Year’s table anymore. But you don’t have to limit yourself to a traditional set of salads. After all, there are many such New Year’s recipes. For example, excellent New Year's salads - salad with crab meat or rice salad with mussels- those who watch their figure will certainly like them. Salads with poultry meat are very popular during the holidays: turkey, chicken and even duck go well with tender lettuce leaves - the result is both satisfying and not burdensome on the stomach.

In principle, any salad is an excellent opportunity to show imagination and ingenuity, because it all depends on how successful combinations of tastes, textures and even temperatures you choose (for example, the meat in the salad can be warm, and the vegetables can be cold).

Tender turkey and chicken meat goes well with boiled potatoes and carrots, mushrooms, as well as green salad leaves, nuts, raw and dried fruits - oranges, apples, pineapple, dried apricots, prunes.

Poultry meat in almost any New Year's salad You can replace it with squid meat: the taste of the salad will become much more tender, but the essence will remain the same. The main thing is to cook this squid so that it does not become rubbery. Actually, there is no need to cook it. You just need to put it in hot water (about 80 degrees) for 10 minutes, and that’s it.

In general, seafood can make almost any salad festive: their taste, as a rule, is very delicate (but nevertheless very expressive), and they look bright and attractive. The main thing is not to interrupt their delicate taste and not to overdo it in cooking and frying: mussels, shrimp, scallops and other sea life should be heat treated in a matter of seconds, otherwise they lose their taste, the notorious tenderness, and freshness. However, some seafood, such as mussels and shrimp, are sold already boiled in our stores, but there’s nothing you can do about it.

They look very elegant New Year's salads from green salad leaves. Plus, they go with almost anything. But you won’t be able to cook them in advance: the leaves will become limp and lose both volume and color. To delay the moment of loss of “marketable appearance” and preserve as many vitamins as possible, it is better not to cut salad leaves with a knife, but to tear them with your hands. And one more iron rule: the salad leaves must be dry - otherwise the dressing will simply drain from them. If you do not have a special device for drying lettuce leaves, after washing, shake them and place them on a dry, clean towel - in about 15 minutes they will be ready to eat.

New Year's salads should be seasoned with fresh vegetables and green salad leaves immediately before serving. But it is better to season salads made from boiled vegetables several hours before serving - so that the dressing has time to be absorbed.

Recipes for New Year's salads 2020 on video: