Salads as light cold snacks are obligatory attributes of any family feast and lavish celebration. Today it is not difficult to surprise guests with a tasty and "elegant" dish at the same time, it is enough to serve the fabulous version of "Lesnaya Polyana" with pickled champignons.
The main advantages of such a treat are:

• an easy way of cooking that does not require special culinary skills and abilities;
• familiar ingredients that can be easily purchased on store shelves;
• taste and appearance will conquer the most demanding gourmet.

Such a hearty dish will be appropriate for any holiday and can easily brighten up an everyday dinner, creating a cozy atmosphere and a pleasant aroma.

The beloved recipe for the amazing
salad "Lesnaya Polyana" with pickled
mushrooms is based on the standard
a set of components, including:
chicken fillet, potatoes, hard cheese,
pickles, mushrooms, carrots.

However, individual tastes and preferences
hostesses, the desire to bring uniqueness allowed
create many original interpretations
of this treat.

For novice culinary specialists, it is worth mastering the classic
option, and only then improve your skills.

To the question of how to properly prepare the original Lesnaya Polyana salad with mushrooms, the answer lies in simple step-by-step instructions:

Choose a deep pot that matches the desired shape of the treat.

Put 0.5 kg of pickled mushrooms in a container neatly on the bottom, with the caps down, tightly one to the other.

The next layer of lettuce is finely chopped greens: dill, parsley, green onions.

Chop 0.3 kg of cooked chicken breast and lay on top of the greens, smearing the layer with mayonnaise.

Boil 3 medium carrots, grate them and carefully place on top of the meat, and again coat with mayonnaise.

Grate 0.15-0.2 kg of hard cheese on a coarse grater and place in a container in a neat layer.

Put 3 pcs on the cheese. boiled and chopped eggs, brush with mayonnaise.

The next layer is 2 pieces grated on a large grater. boiled potatoes, generously smeared with mayonnaise sauce.

The final step is diced pickles. After all neatly laid layers, place the container in the refrigerator for 1-2 hours, covered with a lid.

Before serving, press the plate tightly to the dish and turn it over.

Take a look at the photo with the stages of the recipe for making Lesnaya Polyana salad with pickled mushrooms, which will help to make this procedure clearer and clearer.

Lesnaya Polyana salad with mushrooms and cucumbers: a step-by-step recipe

The sequence of balls in such an appetizing treat can be modified depending on the taste preferences of the culinary specialist himself. There are recipes in which, instead of pickled cucumbers, it is recommended to use fresh cucumbers, as well as add a layer of chopped onions.

In this interpretation, the step-by-step production of Lesnaya Polyana salad with pickled mushrooms will look like this:

1. Lay out a layer of mushrooms with the caps down, placing them tightly to each other.
2. Sprinkle the prepared herbs generously with the mushroom ball.
3. Coat a layer of grated eggs with mayonnaise and cover with slices of chicken fillet, which must be salt and pepper to taste.
4. Before laying the onion layer, carefully grease everything with mayonnaise.
5. Place the fresh cucumbers in cubes and brush with mayonnaise sauce.
6. The next layer is grated potatoes, which must be seasoned with salt and pepper.
7. Leave the container in the refrigerator for 1-2 hours and turn it over on a dish before serving, garnish with lettuce leaves.

A fabulous cold appetizer is ready and can be served on the table, surprising all guests with its unrivaled appearance and piquant taste.

Cooking Lesnaya Polyana salad with mushrooms and ham: a recipe with a video

Not everyone loves chicken meat or prefers other types of meat products. That is why today in the world of culinary there are new versions of this popular treat.

The method of preparing Lesnaya Polyana salad with champignons and pieces of ham consists of simple steps:

1. The whole extravaganza of the culinary design of this treat begins with mushrooms, which are laid out in a deep vessel, completely covering its bottom.
2. The next balls in the salad are greens and grated potatoes, which are carefully coated with mayonnaise.
3. The third layer is finely chopped 0.2 kg of ham, which should also be greased with mayonnaise sauce for greater satiety and juiciness.
4. On top of the meat, put three boiled eggs, cut into cubes, also with a mayonnaise ball.
5. The final layer is potato. After neat "packing" the salad, cover with a plate or a lid and chill for 1-2 hours in the refrigerator.

A couple of minutes before the decoration of the festive table, gently turn the appetizer onto a dish. An amazing forest "fairy tale" is ready to please all household members and participants of the celebration.

Ease of preparation, attractive layering, standard and win-win combination of components - this is how you can briefly describe the popular Mushroom Glade salad with champignons. Whoever has cooked this dish at least once knows that the "highlight" and the main difference between the recipe and many other similar salads is the way of preparation. The fact is that "mushroom glade" is the most famous upside-down salad.

The ingredients are harvested in a deep mold one by one. First of all, whole pickled mushrooms are always laid out on the bottom, and then the order of the layers can be arbitrary. Before serving, the dish is turned over and the lowest layer becomes the top. Thus, a nice multi-layered appetizer is obtained, the surface of which is "strewn" with mushrooms. Consider a detailed recipe for Mushroom Glade salad with step-by-step photos.

Ingredients for 4 servings:

• pickled champignons (whole) - 200 g;
• chicken fillet - 200 g;
• pickled cucumbers - 100-150 g;
• medium-sized potatoes - 2-3 pcs.;
• carrots - 1 large or 2 small;
• cheese - 100 g;
• eggs - 3 pcs.;
• parsley or other greens - 3-4 branches;
• mayonnaise, salt, pepper - to taste.

Mushroom glade salad recipe with photo step by step

How to cook Mushroom Glade salad

1. We take a deep salad bowl or a shape of a suitable size. For convenience, we lay the bottom and sides with cling film, so that it is easier to remove the finished turnover salad from the container. In our example, a 16 cm diameter dish is used, the dish is designed for 4 medium portions. If the salad is being prepared for a large company, the amount of food can be increased and layers can be formed in a larger container. Put the champignons with their caps down on the bottom of the prepared dishes.
   
2. Fill the spaces between the mushrooms with parsley leaves or other herbs.
   
3. In advance (preferably the night before), boil potatoes, eggs, carrots, chicken fillet until tender. Chop the chicken meat finely and tamp it with the next layer. Sprinkle with mayonnaise.
   
4. Rub the peeled carrots coarsely, distribute over the chicken. We apply a thin mayonnaise mesh.
   
5. The next layer is cheese grated with coarse shavings.
   
6. Pour the cheese layer with mayonnaise, and then, ramming, distribute the finely chopped eggs.
   
7. Apply mayonnaise grease to the egg mass, and then spread the cucumbers cut into small cubes. This layer need not be greased with mayonnaise.
   
8. After cleaning, rub the potatoes on a coarse grater. Mix separately with mayonnaise, salt / pepper to taste. We distribute the potato mass with the last layer. Be sure to put the salad dish in the refrigerator for about 3 hours.
   
9. Then cover the container with a plate and turn over. Carefully remove the form, remove the film.
   

Now the Mushroom Glade salad can be brought to the table! It turns out smartly and original!

Mushroom glade salad is amazingly beautiful and fancy. Once on the table, it will become the subject of discussion and admiration. Each housewife will find her own version of the snack, different from the classic one, and its decoration will require inspiration and help from the younger generation of the family. It will be a real pleasure for them to participate in the creation of this salad.

The taste qualities of the Mushroom Glade are also beyond praise, since mushrooms are a favorite delicacy for many people. Mushroom salad is one of the dishes that are first glanced at at the festive table. And this is absolutely deserved.

Polyanka salad actually resembles a piece of forest with grass and mushrooms growing in it. The multi-colored layers make it especially elegant, although the main "highlight" is the top with mushroom caps and chopped greens depicting plants. It is a pity to share the food, but the delicious ingredients that make it up will make guests break the perfectly laid out proportions.

The salad is hearty, so you shouldn't just pounce on it to the detriment of the rest of the snacks. Chicken, cheese, potatoes, mushrooms and eggs with mayonnaise dressing are very high in calories, and the holiday menu is usually extensive.

And yet, hardly anyone will be able to deny themselves the pleasure of trying the fabulous "Polyanka". The salad is tender and mild, although some recipes suggest correcting this by adding Korean carrots and other equally expressive ingredients.

The most delicious recipes

The basic ingredients in the salad remain unchanged, as does the memorable mushroom decoration. Salad variations are based on a selection of similar ingredients found in a classic salad recipe.

Classic salad with champignons

The mushroom glade will become not only the central dish among the appetizers, but also a favorite delicacy of many. The complicated and more interesting outwardly salad "Olivier" acquires new shades of taste due to the presence of mushrooms.

The composition of Polyanka is similar to the famous Olivier, it lacks only a couple of its ingredients. The advantage over it is the contrasting layered structure, but at the same time the cooking method remains simple.

Ingredients:

• 4 eggs;
• 100 g of hard cheese;
• 4 potatoes;
• 1 carrot;
• 2 pickled cucumbers;
• a small bunch of dill;
• 150 ml mayonnaise.

The cooking procedure is as follows.

1. In a round saucepan, the size of the desired diameter of the salad, place a large piece of cling film extending beyond its walls.
2. Put the champignons with their hats to the bottom, sprinkle them with chopped dill.
3. Boil the chicken breast in slightly salted water.
4. Boil carrots, potatoes and eggs and let cool.
5. Grate cheese, carrots, potatoes, eggs and separately, and cut the chicken breast into small pieces.
6. The next layer on the mushrooms with dill, put the chicken breast and draw a net of mayonnaise on it.
7. Next, distribute the carrots and also draw a mayonnaise mesh on it.
8. Put grated cheese, chopped eggs on it, and the final layer is potatoes and pickles mixed with mayonnaise.
9. Cover the salad with a dish or flat plate, turn the pan over and remove the cling film.

With chicken fillet

Boiled chicken breast is a dietary product, but it does not have a pronounced taste. The chicken can be cooked to keep it healthy, but the layer adds juiciness to the salad.

Ingredients:

• 500 g of pickled champignons;
• 1/2 chicken carcass;
• 3 eggs;
• 100 g of hard cheese;
• 4 small potatoes;
• 1 carrot;
• 2 pickled cucumbers;
• 2 cloves of garlic;
• 2 tbsp lemon juice;
• 1 tsp ground black pepper;
• a small bunch of dill;
• 150 ml mayonnaise.

The cooking procedure is as follows.

1. Marinate half of the chicken in lemon juice, garlic and ground black pepper for 1 hour.
2. Put it in foil and bake in the oven for 35-40 minutes, then remove, cool, peel the meat from skin and bones and chop finely.
3. Put the mushrooms in a saucepan on plastic wrap, sprinkle them with dill, then put the chicken, and squeeze 5-6 drops of the dressing out of the mayonnaise package on top.
4. The next layer is boiled carrots grated on a grater. Squeeze mayonnaise on it too.
5. Further: grated cheese - chopped eggs - 5-6 drops of mayonnaise - finely chopped pickled cucumbers - mashed potatoes with the remnants of mayonnaise.
6. Put the salad in the refrigerator for 1 hour, remove, turn the contents onto a flat plate and serve.

With ham

All layers of lettuce are coated with mayonnaise for better adhesion. Choose a dry ham, as the meat from the jar will not hold its layer.

Ingredients:

• 250 g pickled champignons;
• 100 g ham;
• 2 eggs;
• 50 g of hard cheese;
• 1 potato;
• 1 carrot;
• a small bunch of green onions;
• 150 ml mayonnaise.

1. Cook and chop eggs, carrots and potatoes separately.
2. Finely chop the ham.
3. Put the mushrooms on the bottom of the pan, sprinkle them with chopped onions, leaving a few arrows for decoration.
4. Next, alternately lay out a layer of grated cheese, eggs, ham, carrots and potatoes. Do not coat the last layer with mayonnaise.
5. After chilling in the refrigerator, turn the salad onto a plate and decorate the top with onion arrows for a tall grass effect.

A delicate and bold tongue will make the salad more nutritious, but it will be very tasty to eat. Tongue is usually not combined with cheese, so there is no such layer in Mushroom Glade.

Ingredients:

• 400 g of boiled tongue;
• 4 eggs;
• 4 potatoes;
• 2 carrots;
• 3 pickled cucumbers;
• a small bunch of dill;
• 350 ml mayonnaise.

The cooking procedure is as follows.

1. Boil the tongue with bay leaf, peppercorns in salted water, peel it from the skin, cool and chop finely.
2. Boil potatoes, carrots and eggs, chop separately.
3. Put the mushrooms on the bottom of the pan, sprinkle them with chopped herbs, then put a layer of carrots and grease it with mayonnaise.
4. Next - beef tongue, the next layer - eggs mixed with mayonnaise, chopped pickles and potatoes, mashed with mayonnaise.
5. Turn the salad onto a platter and serve.

With Korean carrots

The recipe for the most famous dish in any country takes on a local flavor. The mushroom meadow can also be adapted to oriental cuisine if you replace the usual boiled Korean carrots.

Ingredients:

• 500 g of pickled champignons;
• 300 g of boiled chicken breast;
• 4 eggs;
• 100 g of hard cheese;
• 4 potatoes;
• 100 g of Korean carrots;
• 2 pickled cucumbers;
• a small bunch of dill and parsley;
• 150 ml mayonnaise.

The preparation procedure is as follows.

1. Put mushrooms caps up in a saucepan on plastic wrap and sprinkle with dill.
2. Put Korean carrots in the next layer so that the marinade soaks the next layers when turning the salad.
3. Then comes finely chopped boiled chicken breast with a mayonnaise mesh painted on top, then a layer of finely chopped, hard-boiled eggs also with a mayonnaise mesh.
4. The penultimate layer is chopped pickled cucumbers, the final layer is boiled potatoes, grated with mayonnaise.
5. Turning the salad over onto a platter, decorate the top with parsley leaves.

This salad is not laid out in layers, all the ingredients are mixed and seasoned with mayonnaise. Mushrooms are stuck into it from above, after which they are sprinkled with chopped dill.

Ingredients:

• 300 g of pickled champignons;
• 150 g of boiled champignons;
• 500 g boiled squid;
• 100 g of boiled chicken;
• 50 g of hard cheese;
• 1 onion;
• a small bunch of dill;
• 1 tbsp vegetable oil;
• 150 ml mayonnaise.

The cooking procedure is as follows.

1. Cut the squid into strips, chop the chicken and boiled mushrooms, chop the onion.
2. Pour vegetable oil over and fry the onion and chopped mushrooms in it.
3. Mix all the chopped ingredients, season the salad with mayonnaise and garnish with pickled mushrooms and chopped dill.

With mushrooms and prunes

Champignons can be replaced with other pickled mushrooms, for example, honey mushrooms. Their brown caps look pretty on top of the salad, because they are real forest mushrooms. Each layer of lettuce should be smeared with mayonnaise.

Ingredients:

• 300 g of pickled honey mushrooms;
• 300 g smoked chicken;
• 5 pieces. prunes;
• 2 onions;
• 1 pickled cucumber;
• a small bunch of parsley;
• 1 tbsp sunflower oil;
• 150 ml mayonnaise.

The preparation procedure is as follows.

1. Fry chopped onions in a frying pan.
2. Separately cut the smoked chicken, prunes, pickled cucumber and 1/3 honey agarics into strips.
3. Put 2/3 honey mushrooms in a saucepan, sprinkle them with chopped parsley, the following layers: chicken - onion - prunes - half of the chopped mushrooms - cheese - cucumber - the remaining mushrooms.
4. Put the pan in the refrigerator for 1 hour, then turn it over onto a dish and serve.

With boiled beef

The beef isn't as tender as chicken or tongue, but it goes well with mushrooms. Fans of interesting dishes are advised to replace boiled meat with smoked meat, then the aroma of the salad will become irresistibly appetizing.

Boiled beef is healthier and, if cooked correctly, will also add flavor to the salad.

Ingredients:

• 450 g of pickled champignons;
• 300 g of boiled beef;
• 3 eggs;
• 100 g of hard cheese;
• 3 potatoes;
• a bunch of dill;
• 300 ml mayonnaise.

The cooking procedure is as follows.

1. Boil the beef in a little water with carrots, onions and peppers to make its taste rich.
2. Cool the cooked meat and chop finely.
3. Grind boiled potatoes and eggs separately, grate cheese on a fine grater, chop dill.
4. Put the mushrooms in a saucepan on cling film, sprinkle them with half of the dill, then put a layer of potatoes and coat it with mayonnaise.
5. The next layer is meat, then eggs mixed with mayonnaise, at the end sprinkle the salad with cheese.
6. After holding the saucepan with salad for 1-2 hours in the refrigerator, take it out and turn it over onto a flat plate.
7. Smear the sides with the remaining mayonnaise and sprinkle with the second half of the dill.

Having spread the mushrooms on the bottom of the pan, you need to drip mayonnaise on each leg. This way the greens and the next layer of meat will stick to them better.

Korean carrots are usually cut into long, thin slices. Before laying the layer in the salad, it should be chopped up so that dividing the "Mushroom Glade" into portions does not become problematic.

Immediately after cooking, the salad should stand in the refrigerator for at least an hour, and preferably 2-3 hours. Then the mayonnaise will saturate all layers, and the dish will be more uniform.

Conclusion

Preparing an elegant salad is almost effortless. Once all the ingredients are ready, slicing and layering shouldn't take long. The result will be amazing. Guests and hosts will immediately want to go mushrooming into the forest, of course, after a festive dinner.

It is pleasant to prepare the following salad from pickled and pickled mushrooms with your own hands. In addition, there will be a reason to remember a pleasant trip and a quiet hunt for honey agarics, chanterelles and boletus.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. I am currently helping to promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positive emotions and give you inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Step by step cooking:

1. To prepare mushrooms, clean the legs and wash well.
2. Combine all the ingredients for the marinade and bring this mixture to a boil. Dip the mushrooms in a hot brine, stir and simmer, covered, until boiling. Then remove the foam and continue cooking for another 15 minutes. Cool the mushrooms and transfer to ice water, then return to the marinade and boil again. Turn off heat and leave to cool until completely cooled.
3. Wash the chicken fillet, dry it with a paper towel and make punctures with a sharp knife so that the meat is better marinated.
4. Combine soy sauce, vegetable oil and pepper in a bowl. Put fillets in it, cover and leave for an hour. After this time, remove the fillet and fry for 3 minutes on each side. Place it on foil and add butter. Wrap tightly and place in an oven heated to 180 degrees for 10 minutes. Cut the finished fillet into small pieces.
5. Wash the potatoes with carrots and boil in different saucepans with the addition of salt. Add bay leaves, oil, dill and vinegar to the potatoes, and soda and sugar to the carrots. The potatoes will reach readiness in 20 minutes, the carrots - 15. Remove the cooked vegetables from the saucepan and cool. Then peel and grate on a coarse grater.
6. Peel the onion, wash and cut into half rings. Soak it in vinegar and water for 5-7 minutes.
7. For dressing, boil hard-boiled eggs. Then peel and remove the yolks. Mash them with mustard, salt, sour cream, sugar, basil and lemon juice.
8. Get started picking the salad. To do this, cover the cake pan or any convenient utensils with cling film and put the pickled mushrooms in such a way that the caps are facing down.
9. Sprinkle the mushrooms with chopped dill and parsley.
10. Make a dressing with a mesh and sprinkle with grated carrots.
11. Reapply the dressing and add the coarse grated cheese.
12. Next, place the chicken fillet and the onions marinated in vinegar.
13. The next layer is dressing, boiled eggs, grated on a fine grater.
14. Again dressing and potato layer.
15. The dressing completes the salad.
16. Cover the salad with parchment paper, grease it with vegetable oil in advance and put a large flat plate on it, placing a 0.5 liter jar filled with water on it.
17. Refrigerate the salad for half an hour. Then remove the parchment jar and lay out the lettuce leaves. Place a large serving platter and turn the salad upside down. Carefully remove the mold, holding the cling film, remove the mold and bag.

Edible landscape, meadow meadow and bright food - mushroom meadow salad with champignons. It pleases the eye and relieves hunger. It is a harmony between mushrooms, vegetables and meat gastronomy.

Ingredients:

• Cheese - 100 g
• Boiled chicken meat - 300 g
• Potato - 1 pc.
• Boiled eggs - 3 pcs.
• Mayonnaise - 200 ml
• Boiled carrots - 2-3 pcs.
• Pickled cucumbers - 3 pcs.
• Fresh parsley or dill - to taste

Step by step cooking:

1. Place the marinated mushrooms, caps down, in a deep bowl.
2. Sprinkle them with washed branches of greenery.
3. Next, spread out the chopped boiled chicken and brush with mayonnaise.
4. On top of the mayonnaise, place a layer of grated carrots, which also season with the sauce.
5. Next, add a layer of grated cheese and diced eggs.
6. Top with another layer of mayonnaise and coarsely grated boiled potatoes.
7. Pour mayonnaise over everything and lay out the chopped pickles.
8. Cover the salad with a lid and refrigerate for 1 hour.
9. Gently flip the bowl onto a nice salad platter. Thus, the mushrooms will be at the very top of the mushroom clearing.

A delicious and nutritious salad is one that has the advantage of being affordable and easy to prepare. Any inexperienced housewife can handle mushroom glade salad with mushrooms. He not only diversifies the daily diet, but also decorates the festive menu.

It is advisable to buy mushrooms for the salad ready-made. But if you are a mushroom picker and prefer to collect them in the forest, then be sure to boil the mushrooms for at least half an hour. Otherwise, poisoning of the body may occur.

Ingredients:

• Honey mushrooms - 150 g
• Potatoes - 150 g
• Chicken breast - 250 g
• Pickled cucumbers - 3 pcs.
• Eggs - 3 pcs.
• Mayonnaise - 100 g
• Green onions - 30 g

Step by step cooking:

1. Put honey mushrooms in a deep salad bowl, caps down. This will make the finished salad look neater.
2. Sprinkle the chopped green onions over the mushrooms and sprinkle with mayonnaise.
3. Top with boiled potatoes chopped into small cubes and sprinkle with mayonnaise.
4. Chop the chicken breast across the grain and place in the next layer. Coat with mayonnaise.
5. Add a layer of grated boiled eggs and mayonnaise again.
6. The last layer is finely chopped pickles, greased with mayonnaise.
7. Smooth out the salad and refrigerate for 1 hour.
8. Then turn it over onto a wide platter. You should have a beautiful mushroom meadow with honey agarics.

An excellent recipe for Lesnaya Polyana salad with a twist, smoked chicken is the crust. Thanks to this ingredient, the salad becomes more satisfying and spicy.

Ingredients:

• Smoked chicken breast - 300 g
• Boiled potatoes in uniforms - 3 pcs.
• Hard boiled eggs - 3 pcs.
• Boiled carrots - 1 pc.
• Hard cheese - 150 g
• Pickled cucumbers - 3 pcs.
• Pickled champignons - 500 g
• Green onions - bunch
• Mayonnaise to taste

Step by step cooking:

1. Cut the smoked chicken into strips.
2. Peel and chop the eggs.
3. Cut the cucumbers into cubes.
4. Peel the potatoes with carrots and grate with the cheese.
5. Select a deep saucepan, covered with cling film, and lay the salad in layers. First, put the mushrooms tightly to each other, caps up.
6. Then lay out the food in the following order: green onions, carrots, eggs, cheese, cucumbers, meat and potatoes.
7. Grease each layer with mayonnaise.
8. Send the lettuce to soak in the refrigerator.
9. After an hour, turn the bowl over onto the prepared plate so that the mushrooms come out on top.

Rainbow on a plate: bright orange, yellow, green - mushroom glade salad. And the abundance of shades complements the taste of spicy Korean carrots. Not a single gourmet will definitely refuse such a treat.

Ingredients:

• Champignons marinated - 400 g
• Eggs - 3 pcs.
• Chicken breast - 300 g
• Potatoes - 2 pcs.
• Korean carrots - 150 g
• Cucumber - 1 pc.
• Dill - 1 bunch
• Mayonnaise - as a dressing
• Parsley - 1 bunch

Step by step cooking:

1. Wrap the chicken breast in foil and bake in the oven. Then cool and disassemble.
2. Chop parsley with dill, add a little salt and mix.
3. Peel the cucumbers and chop finely.
4. Boil the potatoes, and when they cool, peel and chop.
5. Cut hard-boiled eggs in the same way.
6. Put all the food in a prepared bowl in dense layers. First, champignons (head down) and dill with parsley.
7. Spread out Korean carrots and chicken. Pour mayonnaise mesh over everything.
8. Add cucumbers and eggs. Make a mayonnaise mesh between them.
9. The last layer is potato.
10. Leave the salad to soak in a cold place for 1 hour.
11. Cover the bowl with a plate and turn it over before serving.

This salad is the complete opposite of the above. In addition to the main ingredients, it includes ham, and instead of mayonnaise, vegetable oil with aromatic additives is used. From this, the salad becomes lighter and will appeal to adherents of healthy food.

Ingredients:

• Pickled champignons - 300 g
• Ham - 200 g
• Potatoes - 3-4 pcs.
• Eggs - 3 pcs.
• Vegetable oil - 200 ml
• Salt to taste
• Dill - small bunch
• Parsley - a few twigs

Step by step cooking:

1. Boil potatoes in their uniforms, and hard-boiled eggs. Cool and clean. Grate potatoes on a coarse grater, eggs - cut into cubes.
2. Cut the ham into slices.
3. Beat the vegetable oil with a mixer until a white, airy foam forms.
4. Cover the saucepan with food wrap and lay out the first layer - the champignons, head down, tightly to each other.
5. The second layer is finely chopped dill. Fill in all the gaps between the mushrooms with it.
6. Make a mayonnaise mesh.
7. The third layer is grated potatoes. Press it down slightly with your hands, tamping the salad. Apply a mayonnaise mesh.
8. Then a layer of ham, which, too, coat with mayonnaise.
9. The fifth layer is eggs with mayonnaise.
10. The salad is completed with potatoes again. It "holds" the salad and provides stability.
11. Leave the food to soak in the refrigerator for 2 hours.
12. Then turn the salad over onto a platter and remove the plastic wrap.

Video recipes:

Almost no festive table is complete without a delicious and delicate Mushroom Glade salad. This salad can be prepared with any edible mushroom, but, of course, champignons are the most affordable - after all, pickled champignons are sold in any supermarket. Mushroom glade with champignons and chicken is distinguished by its simplicity of preparation, comparative cheapness of products, as well as beauty and refined taste. Try a really delicious salad, always eaten first.

Ingredients that make up the Mushroom Glade salad:

Chicken breast - 2 pcs.
Pickled champignons - 300-350 g, or fresh - 600 g
Potatoes - 2 large tubers
Carrots - 2 large
Chicken egg - 3 pcs.
Pickled cucumbers - 200 g
Onion - 1 onion
Hard cheese - 200 g
Mayonnaise - 250 ml
Greens (parsley leaves, spinach)

How to cook Mushroom Glade salad with chicken, mushrooms and cheese, step by step recipe:

1. The main ingredient of a mushroom meadow is champignons, so we buy either uncut pickled champignons or pickled fresh champignons ourselves.

2. Boil potatoes and carrots in their uniforms. Cook hard-boiled eggs. Three carrots, potatoes and eggs on a coarse grater.

3. Fill the chicken breasts with boiling water, a little, just so that the water covers the meat, salt, put the bay leaf, cook until tender. Cut the cooled chicken into cubes.

4. Finely chop the onion and cucumbers. It is better to take a blue onion, it is also called Crimean, it is sweet and goes well in salads. If only regular onions are available, then in order to get rid of the bitterness, pour the chopped onions with boiling water for 10 minutes.

5. We cut the greens. Other types of greens can be used in place of the traditional parsley. Specially prepared preparations, which include spinach, arugula, mizuna, etc., are very convenient. Due to the different colors, the salad turns out to be special, not like everyone else's.

6. Now that everything is ready, let's start assembling the Mushroom Glade salad. So, we take the form for our salad. This can be a bowl, saucepan, metal or glass baking dish, or a plastic food taper will do. It is important that the shape is high enough and corresponds in volume to the amount of products. I used a regular saucepan.

7. Cover the bottom and walls of the mold with food grade plastic. We put the champignons with their hats down. If the champignons have too long legs, we shorten them.

8. Put a green pillow on top of the mushrooms. Greens can be either finely chopped or separate leaves.

9. Put a layer of potatoes on top of the greenery. Tamp it well with a spoon. This is necessary so that the mushrooms do not fall out when we turn the salad, and so that the salad itself is whole and well cut.

10. Grease a layer of potatoes with mayonnaise.

11. On top of the potatoes, put finely chopped onions and cucumbers (onions and cucumbers complement each other very well). If the mushroom legs were shortened, then finely chop the legs and also put them in a salad along with onions and cucumbers.

12. Press the layer with a spoon, spread with mayonnaise. In general, you don't need to save mayonnaise in this salad. The more mayonnaise, the tastier the mushroom meadow.

13. Next, distribute the chicken layer.

14. Tamp, grease with mayonnaise.

15. On top of the chicken we put a layer of hard cheese, cheese and chicken meat are perfectly combined. We tamp the cheese, be sure to grease it with mayonnaise.

16. Put a layer of carrots, tamp, grease with mayonnaise.

17. And the last layer - put the egg. Do not forget, as always, to lightly tamp and grease with mayonnaise.

18. So, with the layers finished, now we will turn over the salad. To do this, cover the salad with a dish or a large plate. Then, holding the dish, turn the dish along with the pan. You can wait a minute for the salad to settle down and sit on the plate by gravity.

20. Remove the pan, remove food grade plastic. Here is what a beautiful mushroom meadow we have, covered with champignons. As you can see, the recipe for a mushroom meadow with champignons is quite simple.

21. Put the salad in the refrigerator for several hours, so that it is infused, so that the layers are thoroughly saturated with mayonnaise.

Delicious and beautiful salad Mushroom glade with mushrooms and chicken, serve slightly chilled. Bon appetit, everyone!