Mimosa salad is known in almost every home. He is on a par with Olivier and Shuba with a herring. At the very least, our grandmothers and mothers cook it on big holidays. It got its name for its resemblance to a delicate spring flower mimosa - yellow inflorescences imitate yolks, and the snow on which the flowers are "scattered" - egg whites.
Today it is often prepared just like that, for the daily menu. The classic recipe for Mimosa salad is known to many hostesses, but some recipes will change the idea of ​​a familiar dish.

It is customary to prepare a light Mimosa salad with saury according to the following recipe:

• saury with butter - 1 can;
• potatoes - 4 units;
• eggs - 5 units;
• carrots - 2 units;
• medium onion;
• mayonnaise sauce - 300 gr;
• greens for decoration.

Boil eggs, potatoes and carrots in advance.

Put the canned fish in a bowl and knead it with a fork.

Finely chop the onion.

We divide the eggs into whites and yolks. Grind the proteins with a fine grater. We do the same with potatoes and carrots.

Lay out the layers of food on the salad dish. You can repeat the layers twice, for this you need to divide the existing blanks by about two halves. The first is the layer of potatoes, it must be laid out, compacting well with a fork. Next, lay out the saury and onions. Lubricate with mayonnaise. Next are proteins and carrots, a layer of mayonnaise. We rub the yolks last and decorate with herbs.

On a note. If you use the culinary ring when laying out the layers, all the layers of the salad will be visible - they look very bright, especially thanks to the carrots.

Step-by-step recipe with canned pink salmon

Pink salmon can be used as fish. This recipe does not use vegetables - the version of the dish is slightly simplified. It can only be served as an addition to main courses.

• a can of canned pink salmon;
• 3 boiled eggs;
• 100 grams of hard cheese;
• 200 grams of mayonnaise;
• a bunch of greens.

Step-by-step salad preparation process:

1. Divide the eggs into whites and yolks. Finely chop the squirrels.
2. Put the canned food on a dish and wrinkle it with a fork, simultaneously removing too hard bones.
3. Rub the cheese on a coarse grater.
4. Put a layer of proteins, pink salmon, cheese on a serving dish. All layers are alternately coated with mayonnaise. Rub on top with yolk and sprinkle with chopped herbs.

With the addition of cheese

The next recipe is more satisfying than the previous one. It can be used as a breakfast or snack.

• 5 boiled eggs;
• can of canned sardines;
• large boiled potatoes;
• medium boiled carrot;
• 150 gr of hard cheese;
• small onion;
• by ch. l. sugar and salt;
• table. lies. vinegar;
• 2 table. l. water;
• 200-250 grams of mayonnaise.

First of all, finely chop the onion and marinate it. To do this, dissolve sugar and salt in water, then pour in vinegar. Pour the chopped onions into the marinade and leave for a while, about a quarter of an hour.

While the onion is marinated, prepare the rest of the ingredients. Knead the fish with a fork along with the juice, clean the boiled vegetables, divide the eggs into whites and yolks.

We spread it on a salad dish in the following sequence:

1. Grated potatoes, greased with mayonnaise.
2. Grated carrots, mayonnaise.
3. The fish, squeezed onions, are again covered with mayonnaise.
4. Grated cheese, mayonnaise
5. Grated proteins, mayonnaise.
6. Grated yolks.

Leave the prepared salad to soak. As a rule, it is served chilled.

On a note. It is recommended to adjust the amount of onion to your liking. If you don't like it, just add a small amount to the layer of canned fish or lightly marinate the vegetable. If you like how it complements the salad - put the middle head, but do not overdo it - it should not interrupt the taste of the rest of the ingredients.

Mimosa salad with apples

If you cook Mimosa with apples, then the taste will turn out to be a little spicy. The sweet and sour aftertaste gives a very unusual touch to the classic salad. A prepared dish in the winter season will add some freshness to the feast.

• tuna - 1 can;
• sweet and sour apple;
• potatoes - 2;
• medium carrots - 2;
• medium onion - 1;
• boiled eggs - 4 units;
• salt - a couple of pinches;
• mayonnaise.

Boil vegetables, eggs separately, in advance. We check the readiness of the vegetables with a fork or knife - if it goes in easily to the end, you can cool it. After that, you need to cool and clean everything a little.

Finely chop the onion and pour half a glass of boiling water for 10 minutes.

Knead the tuna in a bowl with a fork.

Divide the eggs into whites and yolks. The first is large three, the second is rubbed. Can be done by hand or with a fork.

Three potatoes and carrots on a coarse grater.

Wash the apple, peel it from the core and three coarsely.

We spread the salad: apple, tuna, potatoes, a little salt, onions, carrots, egg white. We coat all layers with mayonnaise. Decorate with yolk on top.

On a note. The method of decoration is to form stems from small branches of dill on the surface of the salad, and lay out the inflorescences of mimosa with egg yolks.

With crab sticks

Today it is possible to prepare a salad with crab sticks, which finds fans, although it is very different from the classics. As a rule, the classics necessarily contain fish in oil or their own juice.

• boiled eggs - 4;
• crab sticks - 200 gr;
• potatoes and carrots - 1 unit each;
• mayonnaise - 200 ml.

Grind the potatoes and carrots with a fine grater. Separate the egg yolks from the whites, all three separately on a fine grater. Grind the crab sticks with a sharp knife.

We form the salad:

1. Half potatoes, mayonnaise.
2. Protein, mayonnaise again.
3. Crab sticks, mayonnaise.
4. Layer of potato leftovers, mayonnaise.
5. Carrot.
6. Yolks - we try to cover not only the top, but all sides of the salad.

Cooking recipe with rice

Mimosa with rice is no less satisfying and tasty than a classic salad. But nevertheless, it "sounds" differently. We suggest trying this option.

• boiled eggs - 5;
• canned tuna - 1 can;
• small onions - 2;
• carrot - 1 medium;
• salt;
• boiled rice - 50 gr;
• mayonnaise;
• ground pepper.

Chop the onion finely in the shape of a cube, lightly sauté. Three large carrots.

Grind the egg whites coarsely, and the yolks finely. Grind the fish pieces with a fork.

Put the rice on a serving plate, level, cover with mayonnaise. Fish, mayonnaise sauce, onion cubes, a little pepper, protein, mayonnaise are laid out. Spread the carrots evenly, cover with mayonnaise. Sprinkle the yolks with the last. Before serving, insist in the refrigerator for a couple of hours.

On a note. Canned fish can be any - tuna, sardine, pink salmon, sardinella, saury.

With butter and cheese

A slightly unusual version of the salad - with the addition of butter. This product will make the salad incredibly tender.

• 5 eggs;
• a jar of sardines;
• 2 small onions;
• 200 grams of mayonnaise with lemon juice;
• 100 grams of frozen butter plums.;
• 100 grams of hard cheese.

Lay out in layers:

1. Grated egg whites.
2. Grated cheese.
3. Smashed fish together with juice - the juice will help the salad to soak well. We spread only half.
4. Mayonnaise layer, a little neat layer.
5. Chips of butter - frozen will rub very well.
6. Finely chopped onion, the second half of canned food.
7. Mayonnaise.
8. Grated egg yolks.

Above are several completely different, but the best in their line of variations of Mimosa salad. Diversify your usual dish with a new version!

We offer a novelty that will delight everyone with its taste and will become irreplaceable on any table.

Delicious salad balls are an original appetizer that strikes the spot at first sight: it turns out so beautiful. Appetizing, fragrant, nourishing balls will not harm your figure: even if you decide to eat them for dinner. Indeed, the salad contains only healthy products: replace mayonnaise with sour cream sauce - and the appetizer will become dietary. The cooking process is so elementary that even a novice hostess can handle it.

Products composition

• 0.5 kilograms of chicken breast fillet;
• two potato tubers (medium size);
• three chicken eggs;
• 50 grams of hard cheese;
• green onions and salt to taste;
• mayonnaise to taste;
• two small beets.

Delicious Chicken and Beetroot Salad Balls: Step-by-Step Cooking Process

1. As you probably already understood, all the products for the salad will need to be prepared in advance. I usually boil in the evening so that everything cools well: it is much easier to clean this way.
2. We wash the potatoes, put them in a small saucepan, fill them with water and salt. Cook until tender, then drain the water and leave to cool.
3. In order not to mess with beets for a long time, you can cook them in the microwave: it will take only 10 minutes of your time.
4. We wash the chicken breast fillet, put in boiling water, add spices and salt, cook for no more than 15 minutes after boiling. With this method of cooking, the meat is tasty and juicy.
5. You also need to boil chicken eggs in advance and cool them in cold water.
6. In the morning we get up - and start creating snack balls. To do this, first, peel potatoes, beets and eggs.
7. Then we rub eggs, potatoes and beets on a coarse grater, put them in a separate bowl.
8. Cut the chicken breast into very, very small cubes, and grate the hard cheese on a coarse grater.
9. Finely chop a few green onion feathers with a knife.
10. We send eggs, cheese, potatoes, green onions to a bowl. If necessary, salt to taste, add chicken breast, black pepper (if desired) and mix.
11. We fill the salad with homemade mayonnaise, sour cream or (there is an interesting recipe on our website), mix.
12. We collect a full tablespoon of lettuce, form a ball, put it in a bowl of beets. Roll on all sides and put on a dish.
13. Decorate with herbs - and serve.

Salad balls will not only decorate any table, but also delight you with their taste. A salad in the form of a portioned snack is both original and convenient: everyone will put on their plate as much as they need. Hostesses, on the other hand, will love the recipe for its ease of preparation and budget savings. Hearty, beautiful, fragrant balls are also healthy: after all, only natural products were included in the salad. You will find other recipes for the original appetizer on our website: stay with us.

I already wrote about mimosa salad. Mimosa salad got this name because of its appearance. Especially if it is properly decorated with dill and yolk, it definitely resembles spring mimosa flowers.

In the countries of the former Soviet Union, mimosa salad was very popular. He even began to overshadow such salads as herring under a fur coat.

As a result of such popular love, new ingredients appeared in the salad, but this did not make it worse.

The main ingredients of the salad are fish, usually canned, whites and yolks of boiled eggs, butter, onions and mayonnaise.

But as I said, other ingredients are now added, and the salad is still considered a classic.

These are the salads we will prepare with you.

Menu:

1. Mimosa salad - a classic recipe

Ingredients:

• Canned fish in oil - 1 can
• Potatoes - 4 pcs.
• Carrots - 3-4 pcs.
• Eggs - 4 pcs.
• Onions - 2 heads
• Mayonnaise to taste
• Dill greens

Preparation:

1. Drain the oil from the canned fish, put the fish in a deep bowl and knead with a fork.

2. Wash potatoes and carrots, peel, rub on a coarse grater, each vegetable in a separate cup.

3. Finely chop the onion.

4. Boil the eggs hard-boiled, let them cool, divide them into whites and yolks. Rub the proteins on a coarse grater.

5. Either rub the yolks on a fine grater, or rub with your hands.

6. We begin to collect the salad. We will be collecting salad in a pastry ring. Of course, you can do this without a ring. Lay out the first layer of fish.

7. We level the fish evenly over the entire area of ​​the ring, slightly condense, fill with mayonnaise. Season with mayonnaise to your liking. Someone loves a lot, someone less. We put a little, just enough to cover the entire surface in a thin layer.

8. The next layer is to spread the proteins. We also seal. We seal it very simply, put our hand in a plastic bag and press down the layer with our hand. Lubricate the proteins with mayonnaise.

9. Then lay out a layer of boiled carrots. You can boil all vegetables in advance, the day before, so that they cool well. We compact the carrots and season with mayonnaise.

10. Spread a layer of onions, season with mayonnaise.

11. With the next layer, lay out the yolks, again season with mayonnaise.

12. The last layer is to spread the boiled grated potatoes. We seal well. Do not press with all your weight, lightly with your hand.

13. Align. We coat well with mayonnaise.

14. Let's walk a thin knife between the salad and the ring, as if separating them from each other and remove the ring.

15. Carefully level the mayonnaise so that the top is smooth and even.

16. Decorate our salad with dill and yolk. Dill sprigs look like mimosa sprigs, so we got well, almost real mimosa.

Be sure to let it brew for a few hours. OK it's all over Now. Our mimosa salad is ready.

Handsome. It's even a pity to touch. Well, I do not. Let's go to the table.

Bon Appetit!

2. Recipe for mimosa salad with apple and cheese

Ingredients:

• Apple - 1 pc.
• Canned fish (tuna, saury, sardines, sprats, red fish) - 1-2 cans
• Butter - 20-30 g.
• Potatoes - 3 pcs.
• Carrots - 3 pcs.
• Eggs - 5 pcs.
• Onion - 1 head
• Vinegar - 30 g.
• Water - 30 g.
• Any cheese (not processed) - 100 g.
• Mayonnaise
• Parsley leaves

Preparation:

1. Boil potatoes and carrots. Chop the onion as small as possible.

2. Take water and vinegar in equal parts, about 30 grams each and pour in finely chopped onions. It is necessary to let the onion stand for 10-15 minutes, so that it marinates.

3. Boil eggs hard-boiled, let cool. Actually, potatoes, carrots and eggs can be boiled the day before. Less and less fuss on this day.

4. Remove the skin from the apple and rub it on a coarse grater. We put the apple on the dish where we will make our salad, give this mass the shape of a future salad and season with a little mayonnaise.

5. Take the fish, after draining the oil from it. If hard bones are felt in the fish, it is best to discard them. Unfortunately, this happens in today's canned food. If the bones are soft, then we break each piece of fish with our hands and put it on the apples, with the next layer. Season with a little mayonnaise.

6. Rub butter on a fine grater. To rub it well, put it in the freezer for a few minutes. If you don’t like butter, don’t put it.

7. Rub the cheese and spread it in the next layer on the butter. Lubricate the top lightly with mayonnaise.

8. The next layer is to rub the potatoes on a fine grater. Lubricate with mayonnaise, a little more than the previous layers. Put the pickled onions on the potatoes.

9. On a fine grater, rub the carrots and spread them in the next layer.

10. Separate the whites from the yolks. We rub a couple of proteins on a fine grater into a salad, grease everything with mayonnaise and rub the rest of the proteins on top.

11. Smooth the protein (do not smear with mayonnaise) and rub the yolk on top, on a fine grater. This is our final beauty layer.

We level the yolk. Decorate the salad with a sprig of parsley. Our mimosa salad is ready.

Let's go try. We tried it. Well, very tasty! Try you.

Bon Appetit!

3. How to make a classic, delicious mimosa salad

Mimosa salad is not only beautiful, it is also very tasty. If you love fish salads, this is the one for you. Mimosa salad is suitable both for weekends (you still need to tinker with it) and for holidays. The main ingredients for the salad are canned fish, eggs, mayonnaise and vegetables. Sometimes apple, rice and other ingredients are added to the salad.

The festive classic mimosa salad in Russia is almost always on the table on holidays, along with Olivier salad and herring under a fur coat.

Ingredients:

• Canned fish in oil (we took saury) - 1 can
• Mayonnaise - 200 gr.
• Eggs - 3 pcs.
• Potatoes - 3 pcs. (average)
• Carrots - 1 pc. (large)
• Onion - 1 head
• Green onion - 2-3 feathers

Step by step salad recipe

• Place the fish pieces in a plate and mash with a fork. The remaining oil in the jar will not be useful to us.
• Boil carrots and potatoes, let cool and peel.
• Roll the eggs into steep, separate the whites from the yolks, grind the yolks with your hands until small crumbs.
• Cut the onions into small strips, put in a small container and pour boiling water over them for 5 minutes, then drain the water through a strainer and let cool.

• Grate, separately, with slides, potatoes, carrots, egg whites.
• You can prepare one large common salad dish, or if you have the time and desire, a à la carte dish for everyone.
• For a common dish, put the cooked products in a large salad bowl in layers: chopped fish, lightly grease with mayonnaise, egg whites, salt and grease with mayonnaise, carrots, grease with mayonnaise, onions, grease with mayonnaise, potatoes, salt a little and grease with mayonnaise.
• Repeat the layers 2-3 times, depending on the area of ​​the salad bowl.
• Decorate the salad with yolk crumbs and green onions.
• For an individual portion, we use a glass, or a jar of the shape you like. Here we put the layers of products in the reverse order:

• Potatoes, onions, carrots, eggs, fish. We make only two layers and do not forget to salt the proteins and potatoes and grease all layers with mayonnaise.

• Now let's remember our childhood and play in the sandbox. Let us seal the salad in a glass with our hands and turn the glass over onto a saucer.

We decorate the salad

• Lubricate the salad with mayonnaise, garnish with yolk crumbs and green onions.
• Refrigerate for 30 minutes - 2 hours.

That's all. Our holiday salad is ready. You can reach it, place it on the table and enjoy the praise of your guests.

Either you serve a large salad bowl, or individual portions, it will be beautiful and very tasty.

Bon Appetit!

I look forward to your comments. Like salads, what's wrong. What would you like

4. Video - Mimosa Salad. Simple salad recipes

5. Video from Margarita - "Mimosa" salad with sprats

Bon Appetit!

70 g

How to cook a dish step by step with a photo at home

Step 1 Prepare all the ingredients: eggs, cheese, cod liver, parsley, cheese, potatoes. The quantity can be increased or decreased as you wish. I did not add salt, as there is enough of it in the cheese and cod liver.

Step 2 Peel and grate the boiled hard-boiled egg.

Step 3 Also finely grate the cheese.

Step 4 Boil the potatoes in their skins, peel, cool and finely grate.

Step 5 Finely chop the parsley.

Step 6 Drain all the oil from the cod liver and grind it with a fork.

Step 7 Fry the sesame seeds in a dry frying pan for 1-2 minutes.

Step 8 Now combine all the ingredients (except the sesame seeds) and mix well.

Step 9 From this mass we form balls.

Step 10 Dip each ball in toasted sesame seeds, put on a dish and set in the cold for 2 hours.

Ingredients for the "Broccoli Balls" recipe:

Broccoli 500 g

Walnuts 50 g

Sea salt 1 tsp

Fresh dill 100 g

Garlic 2 cloves

Black sesame 2 tbsp l.

Ground black pepper 1 pinch

Cream cheese 150 g

Dark balsamic vinegar 1 tsp

Boil water (2000 ml) in a saucepan, add salt (60 g). Throw broccoli inflorescences into boiling water. Cook for 5 minutes. Salt is a barrier to carbon dioxide, so the chlorophyll in the broccoli will remain green. Take the finished cabbage out of the boiling water and throw it into ice water (in my case, special ice balls). Discard the broccoli inflorescences in a colander so that there is no excess water. Place them on a plate. Grind the broccoli florets in a food processor. Wash the dill (100 g). Dry. Chop finely with a knife. Peel the garlic (2 cloves). Chop finely. Walnuts (50 g), peel, fry, chop. Add black sesame seeds (2 tablespoons). Stir. Prepared ingredients: broccoli, dill, garlic - stir, add chopped nuts and sesame seeds. Season with salt (1 tsp), pepper (1 pinch), add balsamic vinegar (1 tsp). Stir. Add Buko cream cheese (150 g) to the total mass. You can choose soft cheese to your liking. Stir. Put the prepared mass in the refrigerator for 30 minutes. Roll in portioned balls. Serve chilled broccoli appetizer.

Necessary products

crab sticks - 0.6 kg

rice - 0.3 kg

eggs - 6 pieces

mayonnaise - 0.2 kg

hard cheese

salt pepper

Let's start cooking

We wash the rice, put it in a saucepan, fill it with water, add salt and cook until tender. Hard-boiled eggs. Rub hard cheese on a fine grater.

Cut the crab sticks into very small pieces. We transfer to a cup. Then grind the boiled eggs. We also send them to the bowl. Put the rice there. Salt and pepper to taste, add mayonnaise and mix everything. Cover the bowl with cling film and refrigerate for 1 hour.

Put the cheese in a deep plate. We form balls from the prepared salad, roll them in grated cheese and put them on a plate in the form of a pyramid. Our salad is ready, you can serve it to the table.

Raphaelki snack bars

1 processed cheese, 2 boiled eggs, 4 large cloves of garlic and 3 crab sticks.

This is based on 12-15 rafaellocks. Grate cheese, garlic and eggs on a fine grater and season with mayonnaise. Roll into balls the size of Raffaello candy and roll in grated crab sticks. Garnish with green onions

Cheese balls with crab sticks

You will need: 200 g frozen crab sticks (or crab meat); 200 g of processed cheese (which is rubbed); 50-100 g of lightly salted salmon (optional); 1 bunch of dill; garlic to taste; mayonnaise for dressing.

Freeze the melted cheese a little to make it easier to grate. Grate cheese on a coarse grater. Grate crab sticks on a coarse grater. Finely chop the salmon. Put crab sticks, cheese, salmon, garlic passed through a press into a bowl, mix with mayonnaise. Add some chopped dill. Stir and roll small balls with wet hands. Put our cheese balls with crab sticks beautifully on a platter and serve immediately.

New Year's snack
List of ingredients boiled beets - 2 boiled eggs - 2-3 hard cheese - 150 g garlic - 2 cloves boiled or raw carrots - 1 pc salt, pepper - slightly salted herring (fillet) to taste - 1/2 pc mayonnaise - to taste lettuce, parsley - walnuts for decoration - 2-3 pcs Method of preparation Peel and grate beets on a medium grater. Separate the yolks from the whites of the eggs. Mash the yolks and add to the beets along with grated (you can also melt) cheese (half). Season with salt and pepper to taste, add a couple of tablespoons of mayonnaise, mix. Grate the carrots on a medium grater, add the grated remaining cheese, grated proteins and garlic passed through a press. Season with mayonnaise, stir. Form balls from the beet mass, put a piece of herring fillet in the middle of each. Also form balls from the carrot mass by placing several walnut kernels in the middle. Put the balls on a lettuce leaf, garnish with parsley.

HOLIDAY SNACK "Christmas BALLS"
INGREDIENTS: 300 gr chicken breast fillet 200 gr cheese greens a handful of walnuts garlic (optional) mayonnaise (or other sauce optional) olives PREPARATION: 1. Boil the chicken breast fillet in salted water (15-20 minutes) and chop finely. Three cheese on a fine grater. Finely chop the greens. Grind the walnuts. Add the crushed garlic. We just mix all the ingredients and season with mayonnaise. 2. Roll up balls from the resulting mass. Roll in nut crumbs, make "fasteners" from halves of olives, from greens - loops.

Cheese snack

Mix the grated processed cheese with a boiled egg grated on a fine grater, add garlic and mayonnaise. Form into balls, roll in finely chopped dill.

A garlic snack made from processed curd cheeses.

To prepare 4 servings of snack balls, you will need: - 2 processed cheese curds; - 2 tbsp. tablespoons of mayonnaise; - 2-3 cloves of garlic; - 2-3 pinches of salt; - 1 pack of ground paprika, turmeric and dried herbs.

To prepare a snack, they must be grated on a coarse grater, but in order for the curds to keep their shape, place them in the freezer for a few minutes. In it, they will harden slightly and it will become much easier to rub them. Place the grated melted mass in a bowl with high sides. Peel the garlic cloves and rinse in water. Pass them through a press into a bowl of grated mass. Pour salt into it immediately and add mayonnaise. It is best to stir such a sticky mass with a fork - it will break all the lumps and properly mix the garlic pomace among the curd mass. Then pour the seasonings into three separate containers - they are red, yellow and green - a real traffic light! Dip your palms in water and separate small pieces from the melted mass, roll them into small balls. Dip the balls into the prepared seasonings and roll in them thoroughly. Prepare a dish in advance with green salad leaves and dill sprigs laid out on it. Arrange the garlic balls on a platter in any order you like.

SALAD BALLS "A-LA MIMOSA"

Ingredients 1 can of pink salmon (canned) 1 pc. potatoes 1 pc. carrots 2 pcs. chicken eggs 70 g cheese 30 g green onions 4 tbsp sesame seeds (white) 1 tablespoon soy sauce 2 tbsp sour cream

Cooking process The presented salad balls taste very much like "Mimosa" salad, because the ingredients are almost identical. First, boil potatoes, carrots and eggs. Cool and clean. Then drain the excess liquid from the canned pink salmon, put in a container and mash with a fork. Add potatoes, grated on a coarse grater, and carrots, grated on a fine grater to the pink salmon. Mix. Add finely grated cheese and eggs. Mix. Rinse green onions and chop finely. Add to the salad mixture. Pour in soy sauce. Add sour cream. Mix the resulting mass well. Roll with your hands from the resulting mass into balls a little larger than a walnut. Fry the sesame seeds until golden brown in a dry (!!!) frying pan. Dip the balls in the sesame seeds. Put the finished balls on a dish. Decorate as desired.

Multi-colored cheese balls with chicken and feta

Imagine and enjoy new flavors created by your hands. Ingredients: boiled chicken breast - 120 g (you can replace low-fat ham) red and yellow sweet (bell pepper) - 1/2 of each color cottage cheese (granular) - 120 g chopped nuts (walnuts) - 70 g feta (cheese) - 120 g garlic - 5 cloves heavy cream - 3 tablespoons. tablespoons salt - to taste lettuce leaves - 3-4 pcs, cherry tomatoes - 1 pack, greens - for decorating paprika, toasted sesame seeds - 100 grams, ground pistachios - 100 grams Preparation: Cut the chicken breast very finely. Mash feta with a spoon and mix with cottage cheese and cream - mix thoroughly. If there is no feta - use an analogue, because hard cheeses are not suitable here at all. Cut the pepper into very small cubes and chop the garlic with a garlic chopper. Transfer all prepared foods to a bowl, add walnuts, salt to taste and mix well again. The consistency should be uniform. Divide the prepared mass into three parts. Form small balls. Roll one part in ground pistachios, the second in paprika, and the third in toasted sesame seeds. Spread lettuce leaves on a dish, on which put, alternating, colorful balls. Decorate with tomato wedges and herbs. You can change the composition a little and add, for example, a circle of pickled cucumber or a slice of avocado inside the balls, which will make this dish even more memorable.

Balls with feta cheese and tomatoes

INGREDIENTS: Cheese cheese - 200 g, cherry tomatoes - 150 g, garlic 2 cloves (pressed through a press), ground pepper - to taste, soft cheese - 2 tbsp. l, butter - 1 tablespoon, a fresh bunch of dill / parsley, toasted sesame seeds - as needed.

PREPARATION: Chop cheese, mash with a fork, add cheese or softened butter, garlic, black pepper. Stir until smooth and form into balls. Prepared tomatoes must be placed inside the mass, gently roll into balls and roll in finely chopped parsley or dill. It is better to take dill (I know from practice), and then in sesame. Refrigerate for 30-40 minutes. The appetizer is ready.

When setting up a festive table or an ordinary family dinner, you should never neglect traditional recipes. By cooking familiar dishes, you will be sure that you will not get an unpleasant surprise in the form of an untouched snack or a hot one. Pay special attention to the original and unusual presentation of proven salads. For example, the beloved Mimosa salad can be arranged in the form of small snack balls. Salad balls "A la mimosa" will captivate your home and invited guests with their atypical appearance and taste familiar for years.

Taste Info Buffet appetizers / Fish and seafood

Ingredients

• Canned tuna - 1 p .;
• Potatoes - 1 pc;
• Carrots - 1 pc;
• Chicken eggs - 2 pcs;
• Hard cheese - 150 gr;
• Sesame - 100 gr;
• Salt, pepper, mayonnaise to taste.

How to make mimosa in sesame balls

Boil hard-boiled eggs, cool, peel and grate on the finest grater. To prevent the eggs from cracking during the cooking process and to be easily peeled, add 1 tablespoon to the saucepan where the eggs will be boiled. salt, and after they are cooked, immediately place them in as cold water as possible.

Boil vegetables until tender and cool. Chop the potatoes on a coarser grater and add to the eggs in a bowl.

Empty the canned fish jar. You don't have to use tuna, you can use any fish you like. Add the tuna to the bowl.

Send shredded carrots and grated cheese there. The finer all the ingredients of the "Mimosa" salad balls are grated, the better they will subsequently keep their shape.

Season the salad with salt and black pepper to taste and season with a little mayonnaise.

Stir all the ingredients thoroughly and place the bowl in the refrigerator, covered with cling film so that the salad does not dry out. It is necessary to cool the salad mass so that all the ingredients are properly soaked in the dressing and have the same temperature. So they will be more pliable and easily stick into balls.

While the mass for future salad balls is cooling, prepare the sesame seeds. In a hot dry skillet, fry the beans until they are pleasantly golden brown. Transfer them to a plate and cool.

After a few hours, you can start cooking tuna balls in sesame seeds. Form small balls with your hands and roll them thoroughly in the prepared sesame seeds. To prevent the salad mass from sticking to your hands, moisten them with cold water.

Since the salad was soaked well even before the stage of forming balls, it no longer needs additional cooling, you can immediately put the appetizer on a serving plate and serve, decorating with fresh herbs.

• You can play up the serving of this traditional appetizer even more by placing the balls not on the plate, but in the waffle tartlets.
• Instead of sesame seeds, you can use a mixture of finely grated egg and chopped herbs. But "Mimosa" in balls with sesame seeds looks more impressive and the balls themselves are easier to form.
• Add a clove of garlic passed through a press to the salad and it will sparkle with a new, spicy aroma.