Salads with oils: delicious recipes appetizers

Salads are unique appetizers that prefer to eat everything: young and old. Their diversity is really impressive, because they are prepared for every taste and color. No exception there are salads with oils, as for real culinary specialists – this is an opportunity to show your imagination and experiment with a set of ingredients. With mushrooms, the snack turns out to be unusual and delicate, the taste of which may vary from the addition of various spices and products.

We offer simple salad recipes with oils that you can use at any time: for every day and on holidays. These snacks will certainly be a success at your table. Besides Moreover, in terms of protein content, fruit bodies perfectly replace meat. Salad butter can be used in fried, pickled and boiled form.

Salad with fried oils and bell pepper

Oil mushrooms go well with onions, so in this case are a favorite delicacy of many. But try fried salad dilute with sweet peppers. You will be surprised how much this snack will change and gain a new flavor a note.

• oil – 1 kg;
• onion – 3 heads;
• sweet pepper (yellow and red) – 1 pc.;
• vegetable oil – 4 tbsp. l .;
• salt;
• ground pepper (black) – 1/3 tsp;
• green dill – 1 bunch;
• lemon juice – 1 tbsp. l

Oil in advance to remove debris and adhesive film, put in hot water and boil for 20 minutes.

Drain, allow the oils to cool and cut into small pieces. pieces.

From seeds, pick seeds, cut noodles, put in a pan with butter and fry for 10 minutes.

With a slotted spoon, select fried pepper from the pan and put in salad bowl.

Mushrooms put in oil, where the pepper was fried, fry for 10 minutes and pour onion chopped into quarters.

Fry over medium heat until golden brown and often stir so that the mushrooms do not stick.

Combine all the fried vegetables, squeeze the lemon juice on them, salt, add ground pepper and chopped dill.

Stir with a wooden spatula and serve in portions plates.

This recipe for salad with fried oils with a step by step photo help you win-win decorate your table. Add to it mashed potatoes and see how all of you will like it guests.

Salad with Pickled Oils and Walnuts

There are many salad recipes with pickled oils, and they all have an unusual taste and aroma. Next option snacks are very simple and will help a novice hostess diversify festive table. Salad with pickled oils can be combined with any side dish of vegetables, legumes or meat, and also be self snack. These mushrooms will add to every dish spicy taste.

A recipe for a step-by-step photo of a salad with pickled oils will describe every cooking step is available.

• pickled butter – 500 g;
• walnut kernels – 200 g;
• olive oil – 5 tbsp. l .;
• green onions – 10 branches;
• dill greens – 1 bunch;
• salt;
• ground black pepper.

Put marinated butter in a sieve and rinse under running cold water.

If the mushrooms are large – cut into pieces and put in salad bowl.

Wash the green onions and dill, put on a paper towel, to glass all the liquid.

Grind onions and dill, pour out to the mushrooms.

Crush peeled walnuts in a mortar and sprinkle mushrooms.

Salt the salad, add ground pepper and season with olive oil.

Mix gently with a wooden or plastic spatula and set to the table.

This salad with pickled oils will surprise your family pleasant taste. Be sure to cook it on the festive table. – guests will be amazed at such pleasure.

Recipe for salad with oils: harvesting mushrooms for the winter

We suggest you try making a prescription for salad with oils for the winter. Cooking this dish with the addition of tomato Pasta will provide your family with hearty, hearty meals in the winter. For this, you can rub the tomatoes yourself (with the removal of seeds and seeds), or buy ready-made pasta in any store.

• oil – 1 kg;
• sweet pepper – 1 kg;
• carrots – 1 kg;
• onions – 500 g;
• tomato paste – 3 tbsp;
• vegetable oil – 300 ml;
• vinegar – 70 ml;
• salt to taste;
• garlic – 3 cloves;
• ground black pepper – 0.5 tsp;
• cloves and allspice – 3 pcs each.

Boil the mushrooms in water for 25-30 minutes, drain the water, let cool and cut into small pieces.

Peel the carrots, boil until half cooked, cool and cut into thin slices.

Peel the seeds and cut into noodles.

Cut the onion in half rings, combine with pepper and fry on pan until golden brown.

Mix all vegetables with mushrooms, put in a saucepan and add tomato paste.

Mix well, add vegetable oil, salt, add black and allspice, finely chopped garlic, and cloves.

Simmer for 45 minutes, pour vinegar and simmer another 10 min

Distribute the salad in half-liter jars and sterilize 40 min

Roll up metal covers and allow to cool completely when room temperature.

Remove the salad with oils prepared for the winter to the basement and store no more than one year.

One such jar with a blank is designed for cooking hot meals for 4 people.

Salad with Chicken and Boiled Oils

Salad with chicken and butter will look great not only at the festive table, but can decorate a quiet family dinner.

• mushrooms – 500 g;
• chicken meat – 500 g;
• eggs – 6 pcs.;
• cheese – 200 g;
• tomatoes – 3 pcs.;
• mayonnaise;
• parsley greens;
• salt;
• green onions – 1 bunch;
• Zira grains – a pinch.

Cut boiled mushrooms in advance with slices or cubes (to your discretion).

Boil the meat, cool and cut into thin slices.

Hard-boiled eggs in salt water, peeled and chopped cubes.

Wash the tomatoes and also cut into small cubes.

Mix all the crushed products, season with salt, small a pinch of zira, mix.

Grate cheese on a coarse grater, combine with salad, cut finely green onions and parsley, and mix again.

Season salad with mayonnaise, mix well Ingredients.

Refrigerate for 1.5-2 hours to saturate the taste.

Serve in portioned plates as the main course.

Boiled butter salad with chicken hearts and pineapple

The recipe for this boiled oil salad will help you out when you will need to cook something unusual and, of course, tasty.

• boiled butter – 400 g;
• chicken hearts – 400 g;
• onion – 2 pcs.;
• butter – 50 g;
• cheese – 200 g;
• eggs – 4 pcs.;
• canned pineapple – 300 g;
• mayonnaise;
• ground black pepper;
• salt.

Cut the butterflies in arbitrary pieces, combine with finely chopped onions and stew with butter for 15 minutes on average the fire. Salt to taste and pepper with ground pepper, mix.

Cut chicken hearts into thin slices and boil until readiness. Take out, put on a kitchen towel so that the glass all the liquid.

Boil eggs cool, chop into cubes and leave in separate a plate.

Drain pineapples from juice and cut into cubes.

Grate cheese and leave separately.

Spread the products in a salad bowl in layers, starting with mushrooms and onions, coat with mayonnaise.

Put chicken hearts in a second layer, anoint with mayonnaise.

Next is a layer of pineapples, eggs and a layer of grated cheese on top.

Grease each layer of salad with mayonnaise.

Salad with boiled oils will be perfectly combined with a duet from chicken hearts and pineapple. Such a dish will decorate with its presence festive feast, especially in the New Year.

Salad with butter and cheese

Salad from butter, a recipe with a photo of which can be seen below, will be a real culinary masterpiece for your family.

• pickled butter – 300 g;
• boiled potatoes – 4 pcs.;
• boiled carrots – 3 pcs.;
• chicken fillet – 300 g;
• cheese – 100g;
• eggs – 3 pcs.;
• walnuts – 3 tbsp. l .;
• mayonnaise;
• salt;
• nutmeg – a pinch.

Cut the marinated butter into slices and put into a deep salad bowl.

Cook the fillet until cooked and cut into strips.

Grate carrots, potatoes, boiled eggs and cheese on a large grater.

Mix butter with vegetables and cheese, add chopped walnuts nuts, nutmegs, salt and mayonnaise.

Stir, cover with parchment paper and place in refrigerator for 2 hours

Salad with butter and canned peas

• pickled butter – 400 g;
• canned peas – 200 g;
• green onions – 100 g;
• boiled eggs – 4 pcs.;
• sour cream – 200 g;
• salt;
• parsley.

Coarsely chop the butter, combine with chopped eggs, chopped green onions and mix.

Drain the liquid from the peas and put it on the rest the ingredients.

Salt, season with sour cream and mix well with wooden a spoon.

When serving, decorate the salad with sprigs of parsley.

Salad with butter, ham and apples

• boiled butter – 300 g;
• ham – 200 g;
• apples (sweet and sour) – 2 pcs.;
• eggs – 5 pcs.;
• cheese – 200 g;
• mayonnaise;
• lemon juice – 1 tbsp. l .;
• dill greens and basil.

Cut mushrooms and ham into thin strips and mix in salad bowl.

Peel apples, cut into strips and sprinkle with juice lemon put in mushrooms.

Grate the eggs and cheese on a grater with large divisions and combine with finished products.

Season with mayonnaise, mix and sprinkle with chopped top greens of dill, as well as basil.

Combination in mushroom salad butter with juicy apples and ham will not leave a single gourmet indifferent to this taste.

Apples can be changed to avocados or, for example, mangoes.

Salads with oils always turn out delicious and well suited for any season, especially for winters.