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In this selection of recipes, five salads are selected for you at once, which are prepared very quickly. It took me about half an hour to prepare all these salads. Every housewife should have such lightning-fast recipes in her arsenal. These salads are perfect for any festive table or for every day. They will definitely come in handy when there is no time to cook or when unexpected guests are on the doorstep. All salads are different, but all are juicy and tasty. Be sure to keep this healthy selection of tasty and quick salads for yourself. She will definitely save you more than once.
Salad with crab sticks and shrimp
Ingredients:
- Beijing cabbage - 200 g
- canned pineapple - 150 g
- crab sticks - 150 g
- boiled peeled shrimps - 120 g
- pomegranate seeds - 100 g
- cheese - 80 g
- mayonnaise - 2 tbsp. l.
- salt to taste
- ground black pepper - to taste
Preparation:
Finely chop half a head of Peking cabbage. Shred only the green, soft part of the cabbage. You will need about 200 g of already shredded Peking cabbage.
Cut crab sticks into circles, cut canned pineapples into small cubes. We also cut the cheese into small cubes.
We take about 4 parts of a pomegranate and remove the seeds. You will need about a handful of pomegranate seeds, that's about 100 g.
Put Beijing cabbage, cheese, chopped crab sticks, pineapples, peeled shrimp and pomegranate seeds in a bowl. Salt the salad a little and pepper it with ground black pepper. Add 2 tbsp. l. mayonnaise and mix.
Place the salad on a plate and serve.
The salad with crab sticks and shrimp turned out to be tasty and unusual.
Salad with smoked thigh
Ingredients:
- smoked chicken thighs - 350 g
- canned corn - 350 g (1 can)
- Korean-style carrots - 350 g
- mayonnaise - 2 tbsp. l.
Preparation:
Cut the meat of one smoked thigh from the bone. Cut the cut meat into small cubes. The smoked thigh can be replaced with a baked chicken breast or a baked thigh.
Put Korean-style carrots, one can of canned corn and a chopped chicken thigh in a bowl. Season the salad with 1-2 tbsp. l. mayonnaise and mix well.
The salad turned out to be very tasty and filling.
Salad with seafood Divo Divne
Ingredients:
- sea cocktail in brine - 400 g
- cherry tomatoes - 250 g
- sweet pepper - 1 pc.
- mayonnaise - 2 tbsp. l.
- pickled onions: onion - 1/2 pcs., salt - 1/2 tsp., sugar - 1 tsp., vinegar - 1 tbsp. l., boiling water - 1/2 tbsp.
Preparation:
First, we pickle the onion for the salad. Cut half of a small onion into quarter rings and place in a small bowl. Pour 0,5 tsp. salt, 1 tsp. sugar and pour 2 tbsp. l. vinegar (apple or table vinegar 9%). Pour everything with about half a glass of boiling water. Mix the onion with the marinade and leave to marinate for 15 minutes.
Wash and cut the large sweet pepper into strips, cut the cherry tomatoes in half.
Put the prepared tomatoes, chopped pepper and 400 g of sea cocktail in a bowl, having previously drained the liquid from it. Here we add pickled onions. Salt the salad a little and season with 2 tablespoons of mayonnaise. Mix everything.
The salad is ready, you can serve it.
Please note that the sea cocktail must be taken in brine, not in oil. With a sea cocktail in oil, it will turn out tasteless.
Salad on the festive table in 10 minutes
Ingredients:
- canned corn - 1 can
- sweet red pepper - 1 pc.
- cheese - 150 g
- mayonnaise - 2 tbsp. l.
- pickled onions: onion - 1 pc., salt - 1/2 tsp., sugar - 1 tsp., vinegar - 2 tbsp. l., boiling water - 1/2 tbsp.
Preparation:
First, we pickle the onion for the salad. Dice the onion and place in a small bowl. Pour 0,5 tsp. salt and 1 tsp. sugar Pour boiling water over everything. Here we pour 2 tbsp. l. vinegar (apple or table vinegar 9%). Stir to dissolve sugar and salt and leave to marinate for 10-15 minutes. You can take longer.
Cut a large sweet red pepper into cubes. Three cheeses on a large grater.
Put chopped pepper in a large bowl, pour 1 can of canned corn, put grated cheese and add pickled onions, having previously drained the liquid from it. Season the salad with 2 tbsp. l. mayonnaise and mix.
The salad is ready, you can serve it.
Salad with tuna, carrots and peas
Ingredients:
- boiled eggs - 3 pcs.
- carrots - 2 pcs. (200 g)
- canned tuna - 1 can (185 g)
- canned green peas - 1 can
- mayonnaise - 1 tbsp. l.
- unsweetened salad yogurt - 1 tbsp. l.
- salt to taste
- Pickled onions: red onion - 1 pc., salt - 1/2 tsp, sugar - 1 tsp, vinegar - 2 tbsp. l., boiling water - 1/2 tbsp.
Preparation:
First, we pickle the onion for the salad. Cut one red (or white onion) onion into small cubes and place in a small bowl. Pour 0,5 tsp. salt, 1 tsp. sugar and pour 2 tbsp. l. vinegar, I use apple vinegar, but you can also take canteen 9%. Pour everything with about half a glass of boiling water. Stir until the sugar and salt dissolve and leave the onion to marinate for 15 minutes, or longer.
Let's prepare the rest of the ingredients for the salad. Cut boiled eggs into cubes. Three fresh carrots on a large grater. Break one 185 g can of canned tuna in its own juice into smaller pieces with a fork.
In a bowl, pour grated carrots, chopped eggs, 1 can of canned green peas, put pieces of tuna and pour pickled onions.
Salad with a little salt. Add 1 tbsp. l unsweetened salad yogurt and 1 tbsp. mayonnaise Mix everything well.
The salad is ready, you can serve it.
