Sweet lilac salad in layers recipe. Salad “Lilac” for the festive table! Lilac salad "Festive" with canned fish, cucumbers and marble cheese
Salad “Lilac Bouquet” recipe with photos step by step
This bright and tasty salad belongs to the category of festive dishes; its original design will be the main decoration of any celebration. Delicate lilac will bring back memories of warm sunny days with a riot of bright colors and wonderful aromas.
The main point in preparing the “Lilac Bouquet” salad is not its content, but its design, so you can turn any of your favorite salads into a “Lilac Bouquet”.
I will offer the option of puff pastry and mushrooms.
Salad ingredients:
chicken (fillet) – 200 g
fresh champignons – 200 g
fresh cucumber – 1 pc.
cheese – 150 g
boiled chicken egg – 3 pcs.
garlic – 1 clove
mayonnaise – 150 ml
vegetable oil – 2 tbsp. l.
Ingredients For decoration:
dill - a few sprigs
beet juice – 1 tsp.
Number of servings: 8
Preparation time: 30 minutes
Cooking time: 30 minutes
Purpose (breakfast, snack, lunch, dinner): lunch, dinner
Recipe
Preparing Ingredients
Boil the chicken fillet until tender in 1 liter of water with the addition of 0.5 tsp. salt. To make the salad, I used the breast, but fillet from another part of the bird’s body will also work.
Cool the boiled chicken and chop it into cubes or sticks with a knife.
Wash the champignons and cut into fairly large slices.
Fry the mushrooms in a frying pan with vegetable oil for 5 minutes, stirring occasionally.
At this time, chop the onion.
Place the onion in the frying pan with the champignons, add a pinch of salt, a little ground black pepper, stir and fry for another 4-5 minutes (until the onion is soft). Remove from heat and let cool.
Grind the cheese on a grater.
Wash the cucumber, cut off the ends and cut into small thin cubes. I highly recommend not ignoring this ingredient, as the cucumber adds the necessary freshness and juiciness to the salad.
Boil the eggs, cool, peel the shells. Carefully separate the yolks from the whites. Grate the whites into a fine grater.
Place 1/3 of the whites in a separate container and add a few drops of beet juice (boiled or fresh, it doesn’t matter) onto them. The beets will turn the chicken whites a lilac-pink color.
Assembling the salad
The first layer is chicken fillet mixed with chopped garlic and 2 tbsp. l. mayonnaise.
The second layer is mushrooms with onions, with a little mayonnaise on top.
The third layer is cucumber and mayonnaise mesh.
The next layer is cheese.
Cover the cheese with a significant layer of mayonnaise and level it well.
The final layer is egg yolks, crumble them with your hands directly over the salad.
Decorating the salad “Lilac Bouquet” recipe with photos step by step
Ingredients:
- chicken fillet – 300 g
- chicken egg – 5 pcs.
- hard cheese – 200 g
- canned pineapple – 200 g
- onion – 1 small head
- mayonnaise – 150-180 g
- table vinegar – 1 tsp.
- Sunflower oil – 1 tsp.
- ground black pepper - to taste
- salt - to taste
- parsley - a few sprigs
- dry natural lilac food coloring – 1/3 tsp.
Luxurious bushes of white, purple and pink lilacs, decorating parks and gardens with fragrant flowers, are constant companions of spring and the great Victory. Unfortunately, lilacs do not bloom for long, and we cannot fully enjoy the fragrant inflorescences of these wonderful shrubs. But, if you show your imagination, you can give yourself the pleasure of admiring spring flowers all year round. For example, prepare a layered salad “Lilac Branch”.
The basis of the dish is baked chicken. It goes perfectly with spicy hard cheese. This duet is perfectly complemented by two opposites - spicy onions and sweet pineapples. Boiled eggs add brightness to the dish, making the dish quite satisfying. And the connecting link is mayonnaise. But, the most important thing is the decoration of the salad - white and soft lilac branches of lilac, giving the dish a spring note and a formal look.
Step-by-step recipe for “Lilac Branch” salad with photos
Salad products.
Rinse the chicken fillet well and dry. Rub the meat with black pepper and salt.
Preheat the oven to 180° C. Grease a baking dish with sunflower oil and place the fillet in it. Cover the pan with food foil and place in the oven for 30 minutes.
Meanwhile, hard boil the eggs. Place them in a saucepan with cold water, bring to a boil and cook for 10 minutes from the moment of boiling.
While the chicken is baking and the eggs are boiling, peel, wash and finely chop the onion.
Place the onion in a bowl and cover with lukewarm water mixed with vinegar. Let marinate for 10 minutes. Then place the onion in a colander to drain the liquid.
Cool the boiled eggs by placing them in cold water and peel them. Cut three eggs in half.
Carefully separate the yolks from the whites. Grate the yolks on a fine grater.
Also grate the whites using a fine-hole grater into another bowl.
Grate the remaining two eggs on a coarse grater.
Remove the pan with the chicken fillet from the oven and let it cool. Cut the meat into small cubes.
Grate the cheese on a grater with large holes.
Open a can of pineapples. Place the contents in a colander to drain the syrup. If you purchased pineapples in the form of rings, then cut them into small cubes. And, if in pieces, then leave it as is.
Next, start assembling the salad.
Place chicken fillet in a large tall salad bowl. Lubricate with mayonnaise.
Sprinkle with pickled onions. And grease with mayonnaise again.
Spread the pineapples in an even layer. Top with mayonnaise.
Place coarsely grated eggs on the pineapples. Lubricate with mayonnaise.
Sprinkle with grated cheese.
Distribute the yolks evenly on the cheese layer.
All that remains is to decorate the salad in the form of lilac branches. Or even a bouquet. Divide the finely grated whites into 5 equal parts. Tint three parts lilac using food coloring as directed on the package. Wash the parsley and dry it. Decorate the colored and light whites on the surface of the salad in the form of lilac flowers. And make the branches from the leaves and stems of parsley.
Note to the owner:
- The chicken doesn't have to be baked. You can boil the fillet. This is not difficult to do: rinse the meat, place it in a saucepan with cold water, bring to a boil, skim off the foam. Add salt and cook for 30 minutes.
- If you can't find lilac food coloring in the store, use beet or red cabbage juice.
We invite you to prepare an excellent “Lilac” salad for the holiday. Its taste and design are not hackneyed and completely new! Surprise your guests and surprise yourself! It will be delicious - we guarantee that. Thanks for the original idea of the channel Delicious Simple and Affordable
.
Ingredients:
- tongue - 300 gr. (you can take any);
- eggs - 5 pcs.;
- green onions - a bunch;
- peas - half a 0.5 liter jar;
- onions - 2 pcs. average;
- champignons - 300 gr.;
- processed cheese - 3 pcs.;
- mayonnaise - to taste;
- salt, pepper - to taste;
- juice of 1 beet;
- parsley for decoration.
Salad “Lilac”. Step by step recipe
- Extract the juice from one raw beet.
- Boil the eggs and divide into whites and yolks. Grate the whites (3 pieces) on a coarse grater and dip them in the beet juice.
- Boil the tongue in salted water until tender, remove the skin and cut into cubes.
- Chop the champignons and fry with onions in vegetable oil.
- Finely chop the green onions.
- Make a small mesh of mayonnaise on a dish and place the tongue as the first layer. Then mayonnaise and green onions. Top with mayonnaise and canned peas.
- Top with fried champignons and onions, a mesh of mayonnaise. Top with yolks and two whole eggs, grated. mayonnaise
- When the whites are colored, remove them to a paper towel to remove the juice from the beets.
- The top layer is grated processed cheese.
- Decorate the top of the salad with a sprig of parsley and colored egg white. You get beautiful lilac branches.
Bon appetit and good mood everyone.
Lilac salad is a unique and bright salad that will look good at any holiday, and you can also just please your guests. Today, it is rare to surprise anyone with salads carefully laid out in layers or even in the form of rolls. The art of cooking is moving forward by leaps and bounds, so with each preparation, and most importantly, serving, it becomes more and more complex.
“Lilac branch” or simply “Lilac” is a kind of challenge and even a measure of the artistic taste of a cook. Therefore, every housewife tries to create her own unique bouquets of spring flowers when serving salad.
Do not color all the whites. Leave about a third in the original color. This will allow you to create a more perfect “floral” composition when decorating the salad.
The salad is convenient because it does not have any rigid recipe or strict serving rules. The ingredients can be changed in any order and laid out in layers or simply mixed. The only constant is the branch with blooming lilacs.
How to prepare lilac salad - 7 varieties
Lilac salad "Classic"
A hearty dish that does not require any special culinary skills to prepare. And the necessary ingredients can be found in any refrigerator.
Ingredients:
- Boiled potatoes - 4 pcs.
- Boiled chicken - 0.3 kg.
- Boiled carrots - 3 pcs.
- Onion - 1 pc.
- Fried or pickled mushrooms - 0.3 kg.
- Boiled whites - 4 pcs.
- Boiled yolks - 4 pcs.
- Beetroot juice - 1 tbsp. l.
- Parsley - 1 sprig.
- Mayonnaise sauce.
Preparation:
Chop the remaining products into small pieces.
Place on a plate in layers in random order, generously greasing each with mayonnaise.
Sprinkle with yolk.
Salad Lilac "Sunny" with corn, sausage, honey mushrooms and pickles
This salad is especially good in winter. It pleasantly pleases the eye with sunny yellow corn, and fresh cucumber reminds of a bygone summer.
Ingredients:
- Fresh cucumbers - 2 pcs.
- Boiled potatoes - 2 pcs.
- Red onion - 1 pc.
- Pickled honey mushrooms - 0.3 kg.
- Boiled sausage - 0.3 kg.
- Corn - 1 jar.
- Mayonnaise sauce.
- Boiled whites - 4 pcs.
- Boiled yolks - 4 pcs.
- Parsley - 1 sprig.
- Beetroot juice - 1 tbsp. l.
Preparation:
Grind the whites on a fine grater and combine with beet juice.
Chop the remaining ingredients into small pieces and mix with the sauce.
Place on a plate like a cake and sprinkle with grated yolks.
Garnish with parsley and dyed white lilac blossoms.
If desired, you can add a teaspoon of grated horseradish to the mayonnaise to give the salad a special piquancy.
Lilac "Puff" salad with champignons, lightly salted cucumber and chicken
A hearty and simple salad that will delight you on cold and cloudy days. And such a dish can decorate any table and bring with it a feeling of celebration.
Ingredients:
- Boiled potatoes - 3 pcs.
- Boiled carrots - 1 pc.
- Boiled chicken fillet - 0.2 kg.
- champignons - 0.3 kg.
- Onion - 1 pc.
- Lightly salted cucumber - 3 pcs.
- Beetroot juice - 1 tbsp. l.
- Mayonnaise sauce - 0.2 kg.
- Parsley - 1 sprig.
- Boiled whites - 4 pcs.
- Boiled yolks - 4 pcs.
- Dill - 1 bunch.
Preparation:
Grind the whites, carrots and potatoes separately on a grater.
Combine the whites with beet juice.
Chop the dill.
Chop the onion and mushrooms, fry in a small amount of vegetable oil.
Cut the remaining ingredients into small pieces.
Mix chicken with sauce.
Layer alternately the chicken, 2 potatoes, sauce, cucumbers, 1 remaining potato, mushrooms, carrots, remaining mayonnaise and yolk.
Sprinkle the edges of the “cake” with dill.
Garnish the top with parsley and dyed white lilac blossoms.
Lilac salad "Spicy" with beef, tongue, garlic and nuts
A “male” version of the salad that will not leave any representative of the stronger half of humanity indifferent. It is distinguished by its spicy and truly “meaty” taste.
Ingredients:
- Beetroot juice - 1 tbsp. l.
- Mayonnaise sauce.
- Boiled potatoes - 4 pcs.
- Boiled carrots - 2 pcs.
- Chopped walnuts - 1 handful.
- Onion feathers - 1 bunch.
- Dill - 1 small bunch.
- Parsley - 1 sprig.
- Boiled beef - 0.2 kg.
- Boiled tongue - 0.2 kg.
- Boiled protein - 3 pcs.
- Garlic clove - 2 pcs.
Preparation:
Chop the onion and dill.
Grind the garlic and whites separately on a fine grater.
Combine the whites with beet juice and the garlic with mayonnaise.
Chop the remaining ingredients into small pieces.
Lay out layers in random order, brushing with sauce.
Sprinkle the edges with dill and decorate the top with a sprig of parsley and dyed white lilac blossoms.
It is not necessary to use walnuts specifically. The salad will be no less tasty with cashews or peanuts.
Lilac salad "Gourmet" with pineapple, smoked brisket, pine nuts and cheese
Ingredients:
- Parsley - 1 sprig.
- Onion - 1 pc.
- Beetroot juice - 1 tbsp. l.
- Large sour apples - 2 pcs.
- Smoked brisket - 0.3 kg.
- Pine nuts - 1 handful.
- Canned pineapples - 1 jar.
- Lemon juice - 1 tbsp. l.
- Mayonnaise sauce.
- Boiled protein - 3 pcs.
- Boiled yolk - 3 pcs.
- Boiled potatoes - 3 pcs.
- Cheese - 0.15 kg.
Preparation:
Grind the yolks, whites, cheese and apples separately on a fine grater.
Mix the egg whites with beet juice and sprinkle the apples with lemon juice.
Chop the remaining ingredients into thin slices.
Place in random layers on a plate, brushing each with sauce.
Garnish with parsley and white lilac blossoms.
Lilac salad "Festive" with canned fish, cucumbers and marble cheese
Ingredients:
- Any canned fish - 1 jar
- Boiled whites - 5 pcs.
- Boiled yolks - 5 pcs.
- Boiled potatoes - 2 pcs.
- Fresh cucumber - 2 pcs.
- Onion - 1 pc.
- Marble cheese - 0.2 kg.
- Mayonnaise sauce.
- Dill - 1 bunch.
- Beetroot juice - 1 tbsp. l.
Preparation:
Mash the fish with a fork, first removing large bones if necessary.
Grind 2 whites and combine with beet juice.
Using a fine grater, grate the cheese, potatoes, 3 egg whites, yolks and carrots.
Cut the onions and cucumbers into small pieces.
Place the small round pan inside the large springform pan.
Lay out in layers, brushing them with sauce as necessary: potatoes, fish, onions, 2 whites, 2 yolks, carrots, cucumber, cheese and three yolks.
Garnish with dill sprigs and lilac blossoms made from colored and unpainted egg whites, arranged alternately.
Lilac salad "Quickly" with chicken breast, ham and cheese
An incredibly easy and quick dish to prepare. It will turn out perfect even for the most inexperienced cook. Moreover, its preparation takes only a few minutes.
Ingredients:
- Beetroot juice - 2 tbsp. l.
- Mayonnaise.
- Sour cream.
- Chicken breast (boiled or smoked) - 0.5 pcs.
- Ham - 0.1 kg.
- Russian cheese - 0.1 kg.
- Boiled protein - 2 pcs.
- Boiled yolk - 2 pcs.
- Fresh cucumber - 1 pc.
- Small onion - 1 pc.
- Parsley - 1 sprig.
Preparation:
Grind the whites, yolks and cheese separately using a fine grater.
Mix the whites with beet juice.
Chop the rest of the ingredients into small cubes.
Mix mayonnaise and sour cream in equal proportions.
Combine all the ingredients, except the whites and yolks, in one bowl, stir and place on a cake-shaped dish.
Sprinkle yolk on top and arrange a sprig of parsley beautifully.
Using a teaspoon, place the egg whites in the form of lilac blossoms.
In combination with smoked chicken breast, it is tastier to use processed cheese.
Lilac salad is a simple but original dish. After all, it looks original and beautiful. The salad got its unusual name thanks to its design. As a rule, such a dish is decorated with a sprig of lilac, laid out from various products. As for the components of the salad itself, they can be varied. How to prepare Lilac salad?
Chicken option
To prepare this dish you will need:
- 250 g chicken fillet.
- Onion - 2 pcs.
- 3 boiled eggs.
- 3 apples.
- ½ cup nuts.
- 100 g of cheese, only hard varieties.
- 1 boiled beet.
- 200 g of any mayonnaise.
- Parsley branches - for decoration.
Cooking steps
So, what is Lilac salad? The recipe is quite simple. However, first you need to prepare all the components. Chicken fillet, beets and onions should be boiled until fully cooked. The onion must be marinated in vinegar diluted with water.
The boiled chicken should be cooled and then cut into strips. Eggs and beets should be peeled and then chopped. It is best to grate it. It is recommended to crush the nuts. Cheese and apple also need to be grated. In a deep salad bowl, lay out all the ingredients in layers in the following order: boiled fillet, pickled onions, grated apple, crushed nuts, chopped cheese, boiled beets. In this case, everything needs to be coated with mayonnaise.
How to decorate
The egg white should be grated and divided into several parts. In this case, it is recommended to color one half with beet juice. From the parsley stems, you need to lay something like a branch on top of the salad. After this, you need to form lilac buds from egg whites. They can be white or pink.
Lilac salad with seafood
This salad is very different from the previous one. However, it is prepared just as simply and quickly. First you need to prepare all the products. To prepare the salad you will need:
How to cook
This “Lilac” salad is not prepared in layers. All components are mixed. To begin with, it is recommended to boil squid and eggs. They need to be cooled, peeled, and then cut into strips. The same must be done with other products. The crushed components should be placed in a deep container, add corn and mayonnaise. Everything must be mixed well; if desired, you can add salt to the dish. It is recommended to transfer the finished dish to a salad bowl and then decorate as described in the previous recipe.
Salad “Lilac Branch”: recipe
To prepare this salad you will need:
- 300 g beef.
- 3 potatoes.
- 3 carrots.
- ½ cup of nuts, preferably walnuts.
- A few cloves of garlic.
- 250 g of any mayonnaise.
- Green onions.
- Boiled whites from 3 eggs.
- 1 tbsp. spoon of beet juice.
Food preparation
This dish is also called the “Lilac Bouquet” salad. It cooks quickly. To begin with, it is recommended to boil the beef and cool it. Then the meat should be cut into strips. The onion must be peeled, washed, chopped, and then fried in oil. It is also worth squeezing the garlic here, adding pepper and salt. Walnuts also need to be prepared. They need to be peeled, lightly fried and then chopped.
Potatoes should be boiled, peeled, and grated. Mix the resulting mass with mayonnaise. And separately combine beef, fried carrots and chopped onions and nuts.
How to form a salad
The Lilac Branch salad is formed from layers. The salad bowl must be covered with plastic wrap. Now you need to lay out the ingredients: potatoes with mayonnaise, beef with vegetables and potatoes again. In this form, the dish should be placed in the refrigerator for three hours. The salad should be well soaked.
After the specified time, you can remove it from the refrigerator and carefully turn it over onto a pre-prepared dish. Now start decorating the salad. To begin with, you should lay out a sprig of parsley or dill. The first option is preferable. Finally, you can form lilac inflorescences. To do this, you should use egg whites colored with beet juice.
“Lilac branch” with mushrooms
In this case, to prepare the salad you will need:
Preparing the salad
Poultry meat should be boiled and cooled. Mushrooms should be chopped and fried in oil. Salt and pepper should be added to them. Ready mushrooms need to be cooled. The onion must be peeled, cut, fried and divided into two parts. The eggs need to be boiled and then peeled. The same should be done with carrots. It can be crushed using a grater or cut into cubes. It's a matter of taste.
Chicken meat should be mixed with horseradish and mayonnaise. Add a few tablespoons of beet juice and a pinch of salt to the resulting mixture. All components must be mixed. The mixture should be placed in one layer in a salad bowl; in a separate bowl, mix the onions, mayonnaise and mushrooms. This is the second layer of salad.
3 boiled eggs should be divided into yolks and whites. The latter should be grated on a fine grater. Chop 4 eggs onto a layer of mushrooms and make a mesh of mayonnaise. Now you need to lay out a layer of carrots and onions.
The top of the salad should be sprinkled with grated yolks. Three tablespoons of chopped proteins should be colored with beet juice. Place parsley sprigs on top of the grated yolks and form lilac clusters. If there are still whites left, you can carefully place them along the edge of the salad bowl.
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