The first step is to prepare all the necessary ingredients.

Then you should take canned fish, put them on a plate, knead a little with a fork.

In advance, you need to think about the dishes in which the salad will be served on the table. We put the culinary ring on the plate, divide the canned fish into 2 parts, and put half into the ring.

Eggs need to be cleaned, separating the whites from the yolks. For salad, only proteins will be used, they must be chopped with a grater. This is the next layer in the salad.

Then grease with mayonnaise.

Top with canned fish.

The next layer is grated cheese.

After that, you need to start preparing the butter. It must first be placed in the freezer so that it freezes. Then quickly three on a grater directly on the salad.

It remains to remove the culinary ring. This must be done carefully so as not to spoil the appearance of the dish and not to shift the layers. Pomegranate and parsley are perfect as decorations. On top of the salad, you need to put a few pomegranate berries, and greens nearby.

The treat is ready, you can taste it. The most delicate delicious salad is able to attract attention, the unusual appearance will not leave indifferent even real gourmets. True pleasure!

Grate the eggs on a large or medium grater or chop with a knife. Onion cut into small pieces. Fry in a skillet with oil over medium heat for 3-5 minutes. Cool down afterwards. Mash the fish with a fork.

Put everything in a bowl. Salt, pepper and season with mayonnaise.

Ingredients

• 3 eggs;
• 2 cucumbers;
• 50-70 g green onions;
• 200 g canned saury in oil or other fish;
• salt - to taste;
• 2 tablespoons of mayonnaise.

Cooking

Boil the eggs until tender for 10 minutes. Cool and grate on a coarse grater along with cucumbers. Chop the onion. Mash the canned food with a fork.

Put the fish, lightly salted cucumbers and eggs in a salad bowl or on a plate through the culinary ring. After each layer, add a little mayonnaise. Sprinkle onion on top.

Ingredients

• 4 eggs;
• 1 onion;
• 1 can of canned saury in oil or other fish (240 g);
• 150–200 g canned corn;
• salt - to taste;
• black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Cooking

Hard boiled eggs in 10 minutes. Cool, cut into small pieces or grate on a coarse grater. Chop the onion. Mash the canned food with a fork.

Put everything in a salad bowl along with corn. Salt, pepper and season with mayonnaise.

Ingredients

• 5 eggs;
• 200 g of hard cheese;
• 200 g canned pink salmon in oil;
• 200 g canned saury in oil;
• 1 onion;
• 200-250 g mayonnaise.

Cooking

Hard boil the eggs for 10 minutes and set aside. Grate the whites on a medium grater, the yolks on a fine grater, the cheese on a coarse grater. Mash the canned food separately with a fork. Finely chop the onion.

Lightly grease the bottom of the salad bowl with mayonnaise and sprinkle with half the onion. Lay pink salmon on top, then in layers - half the cheese and proteins, onions, saury, the remaining cheese and proteins. Lubricate each layer with sauce. Sprinkle grated yolks on top.

Ingredients

• 5 eggs;
• 3 pickled or pickled cucumbers;
• 1 small bunch of greens;
• 2 onions;
• 1-2 tablespoons of vegetable oil;
• 1 can of canned pink salmon in oil or other fish (240 g);
• salt - to taste;
• black pepper - to taste;
• mayonnaise - to taste.

Cooking

Boil the eggs until done. Cool and cut into small pieces along with cucumbers. Chop greens.

Cut the onion into cubes or half rings and fry for 3-5 minutes with oil in a pan over medium heat. Cool down.

Mash the fish with a fork. Place in a bowl along with eggs, cucumbers and onions. Salt, pepper and season with mayonnaise.

Ingredients

• 3 eggs;
• 100 g of hard cheese;
• 2 tomatoes;
• 2 cucumbers;
• 1 small bunch of lettuce;
• 1 small bunch of dill;
• 1 small bunch of green onions;
• 1 can of canned pink salmon or other fish in oil (240 g);
• 3-4 tablespoons of mayonnaise;
• salt - to taste.

Cooking

Hard boil eggs for 10 minutes. Cool and grate on a coarse grater along with cheese. Cut the tomatoes into small pieces, cucumbers into cubes or straws. Tear the salad with your hands. Chop dill and onion. Mash the canned food with a fork.

Put lettuce, fish, eggs, cucumbers, tomatoes, greens in a bowl. Lubricate each layer with mayonnaise or make a mesh out of it. Lightly salt the lettuce, onions and cucumbers. Sprinkle cheese on top.

Ingredients

• 3 eggs;
• 2-3 potatoes;
• 1 carrot;
• 2 pickles;
• 1 onion;
• 1 can of sprats or other canned fish in oil (200–250 g);
• mayonnaise - to taste.

Cooking

Hard-boil the eggs for 10 minutes, and - until cooked. Grate squirrels, boiled vegetables and cucumbers on a coarse grater, yolks on a fine grater. Onion cut into small pieces. Mash the fish with a fork.

Put potatoes, fish and onions, cucumbers, squirrels, carrots in layers in a salad bowl. Lubricate each layer with mayonnaise or make a mesh out of it. Sprinkle grated yolks on top.

Ingredients

• 3 potatoes;
• 3 carrots;
• 3-4 beets;
• 1 onion;
• 1-2 garlic cloves
• 4 tablespoons of olive oil;
• 1 tablespoon apple cider vinegar or lemon juice
• 1 tablespoon soy sauce;
• 1 tablespoon Dijon mustard;
• 100 g sprat.

Cooking

Boil potatoes, carrots until cooked. Cool and cut into small cubes.

Chop the onion. Pass the garlic through a press. Mix with oil, vinegar, soy sauce and mustard, and then beat with a blender.

Place the vegetables in a bowl. Season with sauce and add sprats.

Ingredients

• 2 eggs;
• 60–70 g of hard cheese;
• 100 g canned tuna in oil or other fish;
• 100 g of champignons;
• 1 small onion;
• 1 small carrot;
• 2-3 tablespoons of vegetable oil;
• salt - to taste;
• 2-3 tablespoons of mayonnaise.

Cooking

Hard boil the eggs for 10 minutes. Cool and cut into small pieces. Grate the cheese on a fine grater. Mash the fish with a fork. Mushrooms and onions cut into small pieces. Grate carrots on a fine or medium grater.

Heat half the oil in a skillet over medium heat. Fry the mushrooms for 7-10 minutes, add a little salt and put on a plate. Add the remaining oil and brown the carrots and onions for 4-5 minutes, lightly salt. Cool down.

Put mushrooms, fish, carrots with onions and eggs in a salad bowl. Lubricate each layer with mayonnaise. Sprinkle cheese on top.

Ingredients

• 2 eggs;
• 100 g of cheese;
• 1 large apple;
• 200 g canned sardines in oil;
• 2-3 tablespoons of mayonnaise.

Cooking

Hard boil an egg for 10 minutes. Cool and grate on a coarse grater along with cheese. Cut apples into thin strips. Mash the sardines with a fork.

Layer the fish, eggs, apple and cheese in a salad bowl. Lubricate each layer with mayonnaise or make a mesh out of it. Sprinkle nuts on top.

Is it possible to cook from canned food? Are they harmful to the body? Of course, it is difficult to give a definite answer. In addition, the opinion that canned food is devoid of nutrients is erroneous. During conservation, only part of the vitamins and minerals is destroyed, the rest remains in the product.

The positive thing is that these products, due to their almost unlimited shelf life, can always be at hand. Therefore, from them you can cook a quick meal in a hurry.

For example, salad is an excellent dish, which also compensates for the lack of vitamins and minerals. The choice in this case should be made in the direction of canned fish, they are much better combined with vegetable ingredients.

It should be noted that all canned food is soft, that is, the bones do not need to be removed. And this is an additional source of calcium! As for canned fish recipes, there are a great many of them. Often, in the absence of fresh fish, it is allowed to use a canned analogue. These are the recipes we prepared in the issue.

Mimosa fish salad

To prepare mimosa fish salad you will need:

• boiled eggs 6 pcs.
• canned food 1 can
• onion 1 pc.
• cheese 50-100 g
• butter 50-100 g

We boil the eggs. We rub on a fine grater, separating the egg whites from the yolks. We spread on a dish in layers, lubricating each layer with mayonnaise.

We spread in the sequence: grated egg whites, mayonnaise, chopped canned fish and pre-mashed, chopped onion, grated cheese. Lubricate the top layer with butter and mayonnaise, then sprinkle with chopped egg yolks. We put in the refrigerator for 30 minutes.

Salad Venice

Ingredients:

• canned tuna 1 can
• boiled potatoes 250 g.
• boiled eggs 2 pcs.
• vegetable oil 4 teaspoons
• lemon juice 1/2 tablespoon
• tomatoes - 4 pcs.
• olives 8 pcs.
• green onion, parsley
• mint 1 tablespoon

Cut boiled potatoes into thin slices. Grind tuna and eggs. We prepare the seasoning by mixing vegetable oil with tuna liquid and lemon juice. Cut the tomatoes into thin slices.

We spread a layer of potatoes on the bottom of the salad bowl, pour half of the seasoning over it, put a layer of tuna and a layer of tomatoes. Then we repeat everything in the same order to get a layer of tomatoes on top. Decorate with olives, cut into halves, sprinkle with chopped parsley, mint.

Vermicelli salad with tuna

• vermicelli - 250 g
• celery - 3 stalks
• tomatoes - 4 pcs.
• onion - 1 pc.
• olives - 10 pcs.
• stuffed olives - 10 pcs.
• sweet red pepper - 1 pod
• canned fish - 125 g
• basil - 5 branches
• olive oil - 3 tablespoons
• red wine vinegar - 5 tablespoons
• white pepper - a pinch
• salt - to taste

Boil the vermicelli in salted water for about 12 minutes, drain in a colander. Peel the celery, wash and cut into thin strips.

Scald the tomatoes with boiling water, peel, remove the seeds, cut the flesh into cubes. Peel the onion and chop finely. We remove the stones from the olives, chop the flesh coarsely, cut the olives into thin circles. Cut the sweet pepper in half, remove the core, cut the flesh into cubes.

We separate the canned fish from the filling and knead with a fork. Slice the basil thinly. We mix everything.
For the sauce, combine the fill from the fish, olive oil and vinegar, season with salt and pepper. Pour the dressing over the salad and let it brew for 20 minutes.

Cocktail salad with salmon

For cooking you will need:

• canned salmon - 180 g
• boiled potatoes - 2 pcs.
• boiled eggs - 4 pcs.
• boiled carrots - 2 pcs.
• pitted prunes - 150 g
• walnuts - 100 g
• mayonnaise - 1 cup

We grind the fish. Grate potatoes, egg whites and yolks separately, carrots. We steam the prunes, dry them and cut into strips.

Lubricate each layer with mayonnaise, put all the ingredients in glasses in the following order: salmon, potatoes, then egg whites, carrots, yolks, prunes, and finally chopped walnuts.

When serving, we decorate the salad-cocktail with herbs.

Salad Olympus

To prepare a salad with sardines you will need:

• sardines canned in tomato - 200 gr.
• boiled rice - 2 tbsp. spoons
• onion - 2 pcs.
• apples - 4 pcs.
• boiled egg - 1 pc.
• mayonnaise - 4 tbsp. spoons
• parsley

Cut the onion into rings and pour over with boiling water. Peel the apple and egg, cut into small cubes. We crush the sardines. We combine the prepared components, season with mayonnaise and mix. Decorate with greens.

mediterranean salad

To prepare a Mediterranean salad you will need:

• small head of lettuce - 1 pc.
• beans - 225 g
• potatoes - 225 g
• boiled eggs - 4 pcs.
• sweet green pepper - 1 pc.
• onion - 1 pc.
• canned tuna in own juice - 200 g
• cheese - 50 g
• tomatoes - 8 pcs.
• pitted olives - 50 g
• basilica
• ground black pepper

Cut the lettuce into 4 parts, remove the stalk. We disassemble. Boil beans and potatoes. Drain the water, cool and cut the beans and potatoes into slices. Sweet pepper cut into strips, remove the seeds. Finely chop the onion.

We prepare salad dressing: we combine 2 tablespoons of wine vinegar, 3 tbsp. oils, 4 tbsp. l. lime juice, 1-2 tsp. powdered sugar, 1 tsp. Dijon mustard, stir.

Mix the ingredients: beans, eggs, potatoes, sweet peppers, onions. Add tuna, 4 tablespoons dressing, cheese and sliced ​​tomatoes.

Mimosa salad
6 hard boiled eggs
1 can of fish
1 bulb
50-100 gr. hard cheese
50-100 gr. butter
Boil eggs. Rub everything on a fine grater. First separate the egg whites from the yolks. Then put on a dish in layers, smearing each with mayonnaise.
Lay out in the following order:
1 layer - lay out the egg whites grated on a fine grater, grease with mayonnaise.
2 layer - consists of chopped canned fish (previously chop or mash the pieces of fish);
3 layer - chopped onion;
4 grated cheese;
The last step is to grease the top ball with butter and mayonnaise, then sprinkle with chopped egg yolks. Put the mimosa salad in the refrigerator for 20-30 minutes, then serve.

SALAD WITH CANNED FISH "NEZHENKA"

You will need:
1 can of canned fish "Atlantic saury, natural" (250g)
4 boiled eggs
1 st. boiled rice
1 bulb
1 tbsp rast. oils
1 tbsp soy sauce
1 tbsp lemon juice
1 bunch of assorted greens (dill, parsley, cilantro)
100 g sour cream / mayonnaise to taste
1 cucumber
1 head lettuce
a pinch of sumac
pepper, salt to taste

Cooking:
Finely chop the onion and fry until transparent in 1 tbsp. oils. At the end of frying, pour the onion with lemon juice and soy sauce, mix and leave under the lid for 5 minutes. (or you can immediately mix the chopped onion with butter, lemon juice and soy sauce and bake in the microwave for 3 minutes under the lid). Finely chop the greens. Grate boiled eggs. Mash the canned food with a fork. In a salad bowl, mix boiled rice, onions, eggs, canned food and herbs. Season the salad with sour cream, salt and pepper to taste. Grate the cucumber. Lay the plate with lettuce leaves, lay out the salad, give it the desired shape (it is very plastic), cover with cucumber pulp in a circle, decorate with herbs and sprinkle with sumac. Salad ready! Very juicy, tender and light salad. You can wrap the salad in lettuce leaves with a slice of cucumber and serve as an appetizer.

Salad "dandelion"
Ingredients
Egg (boiled) - 4 pcs
Canned fish (saury, herring, sardine, mackerel. (in oil)) - 1 ban.
Onion (bulb) - 1 pc.
Crackers (any) - 250-300 g
Mayonnaise (any)
Recipe

1 layer. We take a flat dish, make a mesh of mayonnaise on it. Then pour crackers on the bottom. I took crackers that I made myself, the layer thickness is about 1.5 cm, and again we make a dense mesh of mayonnaise.
2 layer. We take canned food, knead it well with liquid and add finely chopped onion there. Stir and spread on crackers, then make a dense mesh of mayonnaise.
3 layer. We take egg whites and rub them on a coarse grater, then mayonnaise again. Top with yolk and greens at your discretion. I rubbed the yolk.
This salad is ready, fast and delicious!

Salad "Venice"
Required products:
canned tuna - 1 can
boiled potatoes - 250 g.
boiled egg - 2 pcs.
vegetable oil - 4 tbsp. spoons
lemon juice - 1/2 tbsp. spoons
tomatoes - 4 pcs.
olives 8 pcs.
green onion, parsley, mint (chopped) - 1 tbsp. the spoon
Cooking method:
Cut potatoes into thin slices.

Chop the tuna and eggs.

Prepare seasoning by mixing tuna liquid with vegetable oil and lemon juice.

Cut the tomatoes into thin slices.

Put a layer of potatoes on the bottom of the salad bowl, pour half of the seasoning over it, put a layer of tuna, then a layer of tomatoes. Then repeat everything in the same order so that a layer of tomatoes is on top.

Garnish with halved olives and sprinkle with chopped herbs.

Rice salad with tuna and olives
Required products:
rice - 1 cup
canned tuna in oil - 1 can
pitted olives - 150 g
sweet pepper - 2 pods
lemon juice
salt
black pepper
tomatoes - 2 pcs.
pickled cucumbers - 3 pcs.
Cooking method:
- Boil friable rice, drain the water. Rice is cooled and combined with chopped olives.

Add chopped peppers, tomato slices, chopped fish and cucumber slices.

Dress the salad with oil, lemon juice, pepper and salt to taste.

salmon salad
Required products:
egg - 4 pcs.
apples - 100 g
potatoes - 200 g
onion - 100 g
mayonnaise - 100 g
greenery
canned salmon - 1 can
Cooking method:
- Eggs are boiled, cooled and rubbed on a coarse grater, the fish is kneaded with a fork.

Potatoes are boiled, cooled and cut into small cubes.

An apple without a skin and a core is rubbed on a grater (leave a little for decoration), the onion is cut into rings.

All products are combined and seasoned with mayonnaise.

Decorate with greens, apple slices.

Cod liver salad with rice

Required products:
canned cod liver - 1 can
rice - 180 g
tomatoes - 3-4 pcs.
onion - 200 g
boiled egg - 3 pcs.
green peas - 100 g
pickled cucumbers - 3 pcs.
parsley or dill - for decoration
salt
ground pepper - to taste
leaf lettuce - 60 g
Cooking method:
Rice is sorted out, washed, poured into boiling salted water (there should be 6 times more water than cereals) and boiled until cooked, then thrown into a colander and allowed to drain. Cool down.
Onions and tomatoes are cut into thin rings, lettuce leaves - into strips, cucumbers - into slices.
Eggs and cod liver are finely chopped, green peas, rice and chopped vegetables are added. Season with salt, ground pepper, chopped herbs, filling from canned food, mix gently.
Lettuce is stacked in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce.

Vermicelli salad with tuna

Required products:
vermicelli - 250 g
celery - 3 stalks
tomatoes - 4 pcs.
onion - 1 head
olives - 10 pcs.
stuffed olives - 10 pcs.
sweet red pepper - 1 pod
canned fish - 125 g
basil - 5 sprigs
olive oil - 3 tbsp. spoons
red wine vinegar - 5 tbsp. spoons
white pepper - pinch
salt
Cooking method:
Boil the vermicelli in salted water for 12 minutes and drain in a colander.
Clean the celery, wash and cut into thin strips. Scald the tomatoes with boiling water, peel, remove the seeds, cut the flesh into cubes. Peel the onion and chop very finely. Remove the stones from the olives, chop the flesh coarsely, cut the olives into thin circles. Cut the sweet pepper in half, remove the core, cut the flesh into cubes. Separate the fish from the fill and mash with a fork. Cut the basil thinly.
Mix prepared foods.
For the sauce, combine the fish filling, oil and vinegar, season with pepper and salt. Pour the dressing over the salad and let it sit for 20 minutes.

Cod liver salad with peas

Required products:
canned cod liver - 250 g
canned green peas - 150 g
boiled egg - 2 pcs.
onion - 1 head
vegetable oil - 3 tbsp. spoons
lemon - 1/2 pc.
dill greens
salt - to taste
boiled potatoes - 1 pc.
Cooking method:
Cod liver, egg yolks, potatoes, cut into small cubes, finely chop the onion. Combine the prepared products, salt, mix, put in a salad bowl and pour over with oil.

Decorate the salad with lemon slices, finely chopped egg whites and herbs.

Fish salad with beans
Required products:
fish canned in oil - 2 cans
white and red beans - 1/2 cup each
canned green peas - 200 g
garlic - 3 cloves
lemon - 1 pc.
egg - 5 pcs.
parsley
Cooking method:
Soak the beans in cold water for 6-8 hours, then add hot water and cook until tender without salt. Cool down.

Cut the fish into pieces.

Hard boil the eggs and cut into slices.

Put eggs on a dish, on them - mixed two-color beans, on top - pieces of fish. Sprinkle with chopped garlic, green peas, fill with fish filling.

Decorate the salad with lemon and herbs.

Salmon salad with buckwheat
Required products:
salmon canned in its own juice - 1 can (250 g)
crumbly buckwheat - 1 cup
carrots - 2 pcs.
boiled egg - 2 pcs.
hard cheese - 100 g
mayonnaise - 100 g
onion - 1 head
vinegar 3% - 1/3 cup
vegetable oil - 1 tbsp. the spoon
parsley
dill greens
Cooking method:
Cut the onion into rings, pour over with vinegar and marinate for 20 minutes.

Grate the carrots on a coarse grater and simmer under the lid in oil. Grate cheese and egg yolks on a fine grater.

In a transparent salad bowl, lay layers of buckwheat porridge, finely chopped pickled onions, mashed canned food, grease with a part of mayonnaise, put carrots, finely chopped egg whites, grated cheese on top, grease again with mayonnaise and sprinkle with grated egg yolks.

Decorate the salad with finely chopped herbs.

Salad "Favorite"

Required products:
canned fish in oil - 250 g
carrots - 2 pcs.
onion - 2 heads
boiled egg - 3 pcs.
vinegar 3% - 2 tbsp. spoons
mayonnaise - 3 tbsp. spoons
vegetable oil - 2 tbsp. spoons
parsley
Cooking method:
Peel the eggs and chop finely.

Peel the onion, cut into rings and marinate in vinegar for 15 minutes.

Peel the carrots, wash, cut into strips and fry in oil until golden brown. Cool down.

At the bottom of the salad bowl, lay out layers of eggs, carrots, onions, then fish, previously chopped. Top with mayonnaise and decorate with herbs.

Cocktail salad with salmon
Required products:
canned salmon - 180 g
boiled potatoes - 2 pcs.
boiled eggs - 4 pcs.
boiled carrots - 2 pcs.
pitted prunes - 150 g
walnuts - 100 g
mayonnaise - 1 cup
Cooking method:
Chop the fish. Grate potatoes, carrots, egg whites and yolks separately. Steam prunes, dry and cut into strips.

Lubricating each layer with mayonnaise, place the prepared ingredients in glasses in the following order: salmon, potatoes, egg whites, carrots, yolks, prunes, chopped walnuts.

When serving, decorate the salad with herbs.

Fish salad on toast
Required products:
tuna or salmon canned in oil - 250 g
boiled egg - 2 pcs.
green onion - 50 g
hard cheese - 50 g
mayonnaise - 4 tbsp. spoons
toasts - 4 pcs.
parsley
Cooking method:
Grind the fish, mix with grated cheese, finely chopped eggs and onions.
We spread the salad on toasts, season with mayonnaise and decorate with herbs.

Salad "From Nice"
Required products:
canned tuna in oil - 60 g
anchovies - 6 pcs.
red onion - 1 head
green beans - 150 g
tomatoes - 3 pcs.
boiled egg - 3 pcs.
olives - 60 g
finely chopped basil - 2 tbsp. spoons
olive oil - 4 tbsp. spoons
lemon juice - 2 tbsp. spoons
salt and ground black pepper to taste
Cooking method:
Chop the onion into strips. Rinse beans, blanch in boiling salted water

For 1-2 minutes. Drain the water, cool the beans. Cut tomatoes and eggs into slices.

Cut the anchovies in half lengthwise, chop the tuna.

Combine olive oil with lemon juice, salt and pepper.

Before serving, put the beans in the middle of the dish. Spread the tomatoes around, alternating them

With onions, olives, anchovies, tuna, egg quarters. Drizzle with prepared dressing; sprinkle with basil.

Cocktail salad with tuna and banana

Required products:
canned tuna - 300 g
bananas - 1 pc.
tomatoes - 1 pc.
boiled rice - 200 g
lemon juice - 1 tbsp. the spoon
vinegar 3% - 3 tbsp. spoons
vegetable oil - 4 tbsp. spoons
ground black pepper and paprika, salt - to taste
Cooking method:
Separate the fish from the fill, chop.

Scald the tomato, remove the skin, remove the seeds, cut the flesh into cubes.

Banana cut into cubes, sprinkle with lemon juice.

For the sauce, combine vinegar with salt, pepper, paprika and, while whisking the mixture, gradually add vegetable oil.

Put the prepared foods and rice in layers in a salad bowl, pour over the sauce and decorate with herbs.

Salad "Olympus"
Required products:
sardines canned in tomato - 200 gr.
boiled rice - 2 tbsp. spoons
onion - 2 pcs.
apples - 4 pcs.
boiled egg - 1 pc.
mayonnaise - 4 tbsp. spoons
parsley
Cooking method:
Cut the onion into rings and pour over with boiling water. Cut the peeled apple and egg into small cubes. Mash the sardines.

Combine the prepared salad ingredients with rice, season with mayonnaise and mix.

Decorate with herbs before serving.

mediterranean salad
Required products:
head of lettuce small - 1 pc.
beans - 225 g
potatoes - 225 g
boiled eggs - 4 pcs.
sweet green pepper - 1 pc.
bulb - 1 pc.
canned tuna in own juice - 200 g
grated edam cheese - 50 g
tomatoes - 8 pcs.
pitted olives - 50 g
basil
ground black pepper
salt
Cooking method:
Cut the head lettuce into 4 parts and remove the stalk. Disassemble.

Boil beans and potatoes until tender. Drain, cool and cut the beans and potatoes into slices.

Cut the sweet pepper into strips, remove the seeds. Finely chop the onion.

To prepare the dressing, combine 3 tablespoons of olive oil, 2 tablespoons of wine vinegar, 4 tablespoons of lime juice, 1 teaspoon of Dijon mustard, 1-2 teaspoons of powdered sugar, mix.

Mix beans, potatoes, eggs, sweet peppers and onions. Add tuna, 4 tablespoons dressing, cheese and diced tomatoes.

Brazilian salad
Required products:
canned tuna - 180 g
canned corn - 200 g
hard cheese - 200 g
boiled potatoes - 4 pcs.
pickled cucumbers - 2 pcs.
mayonnaise - 200 g
pitted olives - 24 pcs.
cherry - 30 pcs.
wine vinegar - 1 teaspoon
salt, ground black pepper - to taste
Cooking method:

Mash tuna, combine with corn, diced cheese and potatoes, cucumber slices and chopped olives.

For sauce, beat mayonnaise with vinegar, salt and ground pepper.

Dress the salad with dressing and place in a salad bowl. When serving, decorate with cherries and sprigs of greens.

Salad with saury and nuts

Required products:
saury canned in oil - 200 g
canned squid - 100 g
apples - 2 pcs.
celery stalks - 50 g
walnuts - 60 g
lemon juice - 1 tbsp. the spoon
mayonnaise - 1/2 cup
Cooking method:
1. Divide saury into small pieces.

2. Separate the squid from the fill, cut into strips.

3. Cut the apples into slices and sprinkle them with lemon juice.

4. Cut the celery into slices. Chop nuts.

5. Combine the prepared ingredients, season with mayonnaise.

6. When serving, sprinkle the salad with chopped nuts.

Mimosa salad
6 hard boiled eggs
1 can of fish
1 bulb
50-100 gr. hard cheese
50-100 gr. butter
Boil eggs. Rub everything on a fine grater. First separate the egg whites from the yolks. Then put on a dish in layers, smearing each with mayonnaise.
Lay out in the following order:
1 layer - lay out the egg whites grated on a fine grater, grease with mayonnaise.
2 layer - consists of chopped canned fish (previously chop or mash the pieces of fish);
3 layer - chopped onion;
4 grated cheese;
The last step is to grease the top ball with butter and mayonnaise, then sprinkle with chopped egg yolks. Put the mimosa salad in the refrigerator for 20-30 minutes, then serve.

SALAD WITH CANNED FISH "NEZHENKA"

You will need:
1 can of canned fish "Atlantic saury, natural" (250g)
4 boiled eggs
1 st. boiled rice
1 bulb
1 tbsp rast. oils
1 tbsp soy sauce
1 tbsp lemon juice
1 bunch of assorted greens (dill, parsley, cilantro)
100 g sour cream / mayonnaise to taste
1 cucumber
1 head lettuce
a pinch of sumac
pepper, salt to taste

Cooking:
Finely chop the onion and fry until transparent in 1 tbsp. oils. At the end of frying, pour the onion with lemon juice and soy sauce, mix and leave under the lid for 5 minutes. (or you can immediately mix the chopped onion with butter, lemon juice and soy sauce and bake in the microwave for 3 minutes under the lid). Finely chop the greens. Grate boiled eggs. Mash the canned food with a fork. In a salad bowl, mix boiled rice, onions, eggs, canned food and herbs. Season the salad with sour cream, salt and pepper to taste. Grate the cucumber. Lay the plate with lettuce leaves, lay out the salad, give it the desired shape (it is very plastic), cover with cucumber pulp in a circle, decorate with herbs and sprinkle with sumac. Salad ready! Very juicy, tender and light salad. You can wrap the salad in lettuce leaves with a slice of cucumber and serve as an appetizer.

Salad "dandelion"
Ingredients
Egg (boiled) - 4 pcs
Canned fish (saury, herring, sardine, mackerel. (in oil)) - 1 ban.
Onion (bulb) - 1 pc.
Crackers (any) - 250-300 g
Mayonnaise (any)
Recipe

1 layer. We take a flat dish, make a mesh of mayonnaise on it. Then pour crackers on the bottom. I took crackers that I made myself, the layer thickness is about 1.5 cm, and again we make a dense mesh of mayonnaise.
2 layer. We take canned food, knead it well with liquid and add finely chopped onion there. Stir and spread on crackers, then make a dense mesh of mayonnaise.
3 layer. We take egg whites and rub them on a coarse grater, then mayonnaise again. Top with yolk and greens at your discretion. I rubbed the yolk.
This salad is ready, fast and delicious!

Salad "Venice"
Required products:
canned tuna - 1 can
boiled potatoes - 250 g.
boiled egg - 2 pcs.
vegetable oil - 4 tbsp. spoons
lemon juice - 1/2 tbsp. spoons
tomatoes - 4 pcs.
olives 8 pcs.
green onion, parsley, mint (chopped) - 1 tbsp. the spoon
Cooking method:
Cut potatoes into thin slices.

Chop the tuna and eggs.

Prepare seasoning by mixing tuna liquid with vegetable oil and lemon juice.

Cut the tomatoes into thin slices.

Put a layer of potatoes on the bottom of the salad bowl, pour half of the seasoning over it, put a layer of tuna, then a layer of tomatoes. Then repeat everything in the same order so that a layer of tomatoes is on top.

Garnish with halved olives and sprinkle with chopped herbs.

Rice salad with tuna and olives
Required products:
rice - 1 cup
canned tuna in oil - 1 can
pitted olives - 150 g
sweet pepper - 2 pods

lemon juice
salt
black pepper
tomatoes - 2 pcs.
pickled cucumbers - 3 pcs.
Cooking method:
- Boil friable rice, drain the water. Rice is cooled and combined with chopped olives.

Add chopped peppers, tomato slices, chopped fish and cucumber slices.

Dress the salad with oil, lemon juice, pepper and salt to taste.

salmon salad
Required products:
egg - 4 pcs.
apples - 100 g
potatoes - 200 g
onion - 100 g
mayonnaise - 100 g
greenery
canned salmon - 1 can
Cooking method:
- Eggs are boiled, cooled and rubbed on a coarse grater, the fish is kneaded with a fork.

Potatoes are boiled, cooled and cut into small cubes.

An apple without a skin and a core is rubbed on a grater (leave a little for decoration), the onion is cut into rings.

All products are combined and seasoned with mayonnaise.

Decorate with greens, apple slices.

Cod liver salad with rice

Required products:
canned cod liver - 1 can
rice - 180 g
tomatoes - 3-4 pcs.
onion - 200 g
boiled egg - 3 pcs.
green peas - 100 g
pickled cucumbers - 3 pcs.
parsley or dill - for decoration
salt
ground pepper - to taste
leaf lettuce - 60 g
Cooking method:
Rice is sorted out, washed, poured into boiling salted water (there should be 6 times more water than cereals) and boiled until cooked, then thrown into a colander and allowed to drain. Cool down.
Onions and tomatoes are cut into thin rings, lettuce leaves - into strips, cucumbers - into slices.
Eggs and cod liver are finely chopped, green peas, rice and chopped vegetables are added. Season with salt, ground pepper, chopped herbs, filling from canned food, mix gently.
Lettuce is stacked in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce.

Vermicelli salad with tuna

Required products:
vermicelli - 250 g
celery - 3 stalks
tomatoes - 4 pcs.
onion - 1 head
olives - 10 pcs.
stuffed olives - 10 pcs.
sweet red pepper - 1 pod
canned fish - 125 g
basil - 5 sprigs
olive oil - 3 tbsp. spoons
red wine vinegar - 5 tbsp. spoons
white pepper - pinch
salt
Cooking method:
Boil the vermicelli in salted water for 12 minutes and drain in a colander.
Clean the celery, wash and cut into thin strips. Scald the tomatoes with boiling water, peel, remove the seeds, cut the flesh into cubes. Peel the onion and chop very finely. Remove the stones from the olives, chop the flesh coarsely, cut the olives into thin circles. Cut the sweet pepper in half, remove the core, cut the flesh into cubes. Separate the fish from the fill and mash with a fork. Cut the basil thinly.
Mix prepared foods.
For the sauce, combine the fish filling, oil and vinegar, season with pepper and salt. Pour the dressing over the salad and let it sit for 20 minutes.

Cod liver salad with peas

Required products:
canned cod liver - 250 g
canned green peas - 150 g
boiled egg - 2 pcs.
onion - 1 head
vegetable oil - 3 tbsp. spoons
lemon - 1/2 pc.
dill greens
salt - to taste
boiled potatoes - 1 pc.
Cooking method:
Cod liver, egg yolks, potatoes, cut into small cubes, finely chop the onion. Combine the prepared products, salt, mix, put in a salad bowl and pour over with oil.

Decorate the salad with lemon slices, finely chopped egg whites and herbs.

Fish salad with beans
Required products:
fish canned in oil - 2 cans
white and red beans - 1/2 cup each
canned green peas - 200 g
garlic - 3 cloves
lemon - 1 pc.
egg - 5 pcs.
parsley
Cooking method:
Soak the beans in cold water for 6-8 hours, then add hot water and cook until tender without salt. Cool down.

Cut the fish into pieces.

Hard boil the eggs and cut into slices.

Put eggs on a dish, on them - mixed two-color beans, on top - pieces of fish. Sprinkle with chopped garlic, green peas, fill with fish filling.

Decorate the salad with lemon and herbs.

Salmon salad with buckwheat
Required products:
salmon canned in its own juice - 1 can (250 g)
crumbly buckwheat - 1 cup
carrots - 2 pcs.
boiled egg - 2 pcs.
hard cheese - 100 g
mayonnaise - 100 g
onion - 1 head
vinegar 3% - 1/3 cup
vegetable oil - 1 tbsp. the spoon
parsley
dill greens
Cooking method:
Cut the onion into rings, pour over with vinegar and marinate for 20 minutes.

Grate the carrots on a coarse grater and simmer under the lid in oil. Grate cheese and egg yolks on a fine grater.

In a transparent salad bowl, lay layers of buckwheat porridge, finely chopped pickled onions, mashed canned food, grease with a part of mayonnaise, put carrots, finely chopped egg whites, grated cheese on top, grease again with mayonnaise and sprinkle with grated egg yolks.

Decorate the salad with finely chopped herbs.

Salad "Favorite"

Required products:
canned fish in oil - 250 g
carrots - 2 pcs.
onion - 2 heads
boiled egg - 3 pcs.
vinegar 3% - 2 tbsp. spoons
mayonnaise - 3 tbsp. spoons
vegetable oil - 2 tbsp. spoons
parsley
Cooking method:
Peel the eggs and chop finely.

Peel the onion, cut into rings and marinate in vinegar for 15 minutes.

Peel the carrots, wash, cut into strips and fry in oil until golden brown. Cool down.

On the bottom of the salad bowl, lay out layers of eggs, carrots, onions, then fish, previously chopped. Top with mayonnaise and decorate with herbs.

Cocktail salad with salmon
Required products:
canned salmon - 180 g
boiled potatoes - 2 pcs.
boiled eggs - 4 pcs.
boiled carrots - 2 pcs.
pitted prunes - 150 g
walnuts - 100 g
mayonnaise - 1 cup
Cooking method:
Chop the fish. Grate potatoes, carrots, egg whites and yolks separately. Steam prunes, dry and cut into strips.

Lubricating each layer with mayonnaise, place the prepared ingredients in glasses in the following order: salmon, potatoes, egg whites, carrots, yolks, prunes, chopped walnuts.

When serving, decorate the salad with herbs.

Fish salad on toast
Required products:
tuna or salmon canned in oil - 250 g
boiled egg - 2 pcs.
green onion - 50 g
hard cheese - 50 g
mayonnaise - 4 tbsp. spoons
toasts - 4 pcs.
parsley
Cooking method:
Grind the fish, mix with grated cheese, finely chopped eggs and onions.

Put the salad on toast, season with mayonnaise and decorate with herbs.

Salad "From Nice"
Required products:
canned tuna in oil - 60 g
anchovies - 6 pcs.
red onion - 1 head
green beans - 150 g
tomatoes - 3 pcs.
boiled egg - 3 pcs.
olives - 60 g
finely chopped basil - 2 tbsp. spoons
olive oil - 4 tbsp. spoons
lemon juice - 2 tbsp. spoons
salt and ground black pepper to taste
Cooking method:
Chop the onion into strips. Rinse beans, blanch in boiling salted water

For 1-2 minutes. Drain the water, cool the beans. Cut tomatoes and eggs into slices.

Cut the anchovies in half lengthwise, chop the tuna.

Combine olive oil with lemon juice, salt and pepper.

Before serving, put the beans in the middle of the dish. Spread the tomatoes around, alternating them

With onions, olives, anchovies, tuna, egg quarters. Drizzle with prepared dressing; sprinkle with basil.

Cocktail salad with tuna and banana

Required products:
canned tuna - 300 g
bananas - 1 pc.
tomatoes - 1 pc.
boiled rice - 200 g
lemon juice - 1 tbsp. the spoon
vinegar 3% - 3 tbsp. spoons
vegetable oil - 4 tbsp. spoons
ground black pepper and paprika, salt - to taste
Cooking method:
Separate the fish from the fill, chop.

Scald the tomato, remove the skin, remove the seeds, cut the flesh into cubes.

Banana cut into cubes, sprinkle with lemon juice.

For the sauce, combine vinegar with salt, pepper, paprika and, while whisking the mixture, gradually add vegetable oil.

Put the prepared foods and rice in layers in a salad bowl, pour over the sauce and decorate with herbs.

Salad "Olympus"
Required products:
sardines canned in tomato - 200 gr.
boiled rice - 2 tbsp. spoons
onion - 2 pcs.
apples - 4 pcs.
boiled egg - 1 pc.
mayonnaise - 4 tbsp. spoons
parsley
Cooking method:
Cut the onion into rings and pour over with boiling water. Cut the peeled apple and egg into small cubes. Mash the sardines.

Combine the prepared salad ingredients with rice, season with mayonnaise and mix.

Decorate with herbs before serving.

mediterranean salad
Required products:
head of lettuce small - 1 pc.
beans - 225 g
potatoes - 225 g
boiled eggs - 4 pcs.
sweet green pepper - 1 pc.
bulb - 1 pc.
canned tuna in own juice - 200 g
grated edam cheese - 50 g
tomatoes - 8 pcs.
pitted olives - 50 g
basil
ground black pepper
salt
Cooking method:
Cut the head lettuce into 4 parts and remove the stalk. Disassemble.

Boil beans and potatoes until tender. Drain, cool and cut the beans and potatoes into slices.

Cut the sweet pepper into strips, remove the seeds. Finely chop the onion.

To prepare the dressing, combine 3 tablespoons of olive oil, 2 tablespoons of wine vinegar, 4 tablespoons of lime juice, 1 teaspoon of Dijon mustard, 1-2 teaspoons of powdered sugar, mix.

Mix beans, potatoes, eggs, sweet peppers and onions. Add tuna, 4 tablespoons dressing, cheese and diced tomatoes.

Brazilian salad
Required products:
canned tuna - 180 g
canned corn - 200 g
hard cheese - 200 g
boiled potatoes - 4 pcs.
pickled cucumbers - 2 pcs.
mayonnaise - 200 g
pitted olives - 24 pcs.
cherry - 30 pcs.
wine vinegar - 1 teaspoon
salt, ground black pepper - to taste
Cooking method:

Mash tuna, combine with corn, diced cheese and potatoes, cucumber slices and chopped olives.

For sauce, beat mayonnaise with vinegar, salt and ground pepper.

Dress the salad with dressing and place in a salad bowl. When serving, decorate with cherries and sprigs of greens.

Salad with saury and nuts

Required products:
saury canned in oil - 200 g
canned squid - 100 g
apples - 2 pcs.
celery stalks - 50 g
walnuts - 60 g
lemon juice - 1 tbsp. the spoon
mayonnaise - 1/2 cup
Cooking method:
1. Divide saury into small pieces.

2. Separate the squid from the fill, cut into strips.

3. Cut the apples into slices and sprinkle them with lemon juice.

4. Cut the celery into slices. Chop nuts.

5. Combine the prepared ingredients, season with mayonnaise.

6. When serving, sprinkle the salad with chopped nuts.