Preparing a delicious winter salad at home and stocking up on preparations for the cold season is the prerogative of every housewife. Salads are prepared on the basis of traditional and original recipes with the addition of new ingredients and an unusual combination of ingredients.

In this article, you will learn how to make a delicious winter salad and other preparations at home. They are prepared very simply and quickly, but they turn out incredibly nutritious and tasty. All salads are made from vegetables that contain a large amount of vitamins and nutrients that are important and necessary for the body in the winter.

Winter salad - a classic recipe

Ingredients

Servings: 6

• potato 4 things
• boiled sausage 400 g
• green peas 1 can
• pickled cucumber 4 things
• chicken egg 4 things
• carrot 1 PC
• mayonnaise 150 g
• salt ½ tsp
• ground black pepper taste
• greenery for decoration

per serving

Calories: 154 kcal

Proteins: 4.6 g

Fats: 12.7 g

Carbohydrates: 5.3 g

25 min. Video recipe Print

I put the vegetables to boil. To speed up the process, I cut large potatoes into halves. I boil the eggs in a separate pan.

I am engaged in cutting boiled sausage and pickles, as for Olivier.

I clean boiled vegetables and eggs. I cut carrots and potatoes into large cubes. I rub products of animal origin on a grater with a large fraction.

I mix the ingredients in a large beautiful salad bowl. I add canned peas (draining the liquid from the jar).

Salt and pepper to taste. I dress with mayonnaise (I prefer the classic, 67 percent).

I mix thoroughly. I decorate on top with bunches of greens or crumble into a dish for taste.

Classic sausage recipe

Ingredients:

• Smoked sausage - 200 g,
• Potato - 3 tubers,
• Carrots - 1 piece,
• Chicken eggs - 3 pieces,
• Olives - 8 pieces,
• Pickled cucumber - 1 piece,
• Green onions - 50 g,
• Mustard - 1 small spoon,
• Salt - 5 g,
• Mayonnaise - 5 tablespoons.

How to cook:

1. I cook vegetables until tender. I fill it with cold water to make it easier to clean. I leave to cool.
2. I open a jar. I take out a few pitted things. I cut into beautiful rings.
3. Pickled cucumber cut into cubes.
4. Finely chop green onions after pre-rinsing under running water.
5. I get smoked sausage. I cut into beautiful and neat strips.
6. Peel cooled vegetables. I cut into cubes.
7. I collect the salad in a large dish (leave the olives and finely chopped green onions for decoration). I add sauce dressing from mixed with mustard. A little salt to taste.
8. I put it in the fridge to soak. I decorate with green onions and pieces of olives.

Delicious salad "Winter King"

This is a delicious cucumber dish. Refers to winter preparations that can be served as a separate snack or additionally added to, vinaigrette and pickle. From the presented amount of ingredients, six 1-liter jars will be obtained.

Ingredients:

• Cucumbers - 5 kg,
• Onion - 1 kg,
• Sugar - 5 large spoons,
• Salt - 2 tablespoons,
• Table vinegar (9 percent) - 100 ml,
• Black peppercorns - 1 teaspoon,
• Fresh dill - 2 bunches.

Cooking:

1. Thoroughly wash cucumbers under running water. I put it on the kitchen board. I cut into half rings.
2. I'm peeling onions. I cut into halves of rings, like fresh ones.
3. I transfer the ingredients to a large saucepan. I add sugar and salt. I mix thoroughly. I leave for 70-90 minutes until the vegetables give juice.
4. After 1.5 hours, I add finely chopped dill, pour vinegar, put a spoonful of pepper (black, peas).
5. I put the pot on the stove. Bring to a boil over medium heat. I interfere from time to time.
6. For blanks I use sterilized jars with boiled lids.
7. I lay out a vegetable winter salad with spices in jars.
8. I turn over. I cover with a warm blanket. I store jars in the basement or other cool place without direct sunlight.

Videos cooking

fresh cucumber recipe

Ingredients:

• Chicken eggs - 4 pieces,
• Boiled sausage - 350 g,
• Potato - 4 tubers,
• Carrots - 1 root vegetable,
• Canned peas - 1 can,
• Fresh cucumber - 1 piece,
• Mayonnaise - 3 large spoons,
• Salt - to taste.

Cooking:

1. I put vegetables in one saucepan to cook, eggs in another. To speed up the cleaning process, I dip them in ice water.
2. I open a can of canned peas. I drain the brine. I put the peas in a salad bowl.
3. I cut the boiled sausage into neat cubes. I'm switching to peas.
4. Wash a fresh cucumber thoroughly (remove the peel if desired). I crumble a little.
5. Peel boiled potatoes and carrots. I cut into pieces. It is better to cut the carrot finely so that the ingredient is practically not felt in the salad.
6. Eggs are peeled from the shell. I rub on a large grater.
7. I dress the winter salad with mayonnaise. I add salt and pepper. I let it brew for 30-60 minutes.
8. I distribute on plates.

Video recipe

Winter salad of cabbage, peppers, onions and carrots

Another interesting winter preparation recipe that goes well with meat dishes and various side dishes (for example, mashed potatoes).

Ingredients:

• White cabbage - 450 g,
• Bulgarian pepper - 100 g,
• Carrots - 1 piece,
• Onion - 1 head,
• Vinegar essence - 1.5 teaspoons,
• Sugar - 25 g,
• Salt - 10 g,
• Water - 150 ml,
• Vegetable oil - 2 large spoons,
• Peppercorns (black and allspice) - 12 pieces in total.

Cooking:

1. I start by cooking cabbage. I thoroughly rinse, remove the upper leaves, remove the hard part (stalk) and finely chop. I transfer it to a deep and large plate.
2. I wash the rest of the vegetables. I cut the bell pepper in half, remove the seeds, cut out the stem. I cut into small strips.
3. I peel the onion and chop it into half rings.
4. I rub the carrots on a special grater (for cooking). I get neat oblong parts of the same size.
5. I mix the ingredients. I put in a tablespoon of sugar.
6. I breed in warm water (150 ml). I add to the dish.
7. I mix vegetables. I begin to lay out the banks, preferably with a volume of 0.5 liters.
8. Sterilize in a saucepan. I warm up to 35-40 degrees. I spread the blanks for 25-30 minutes. Place a wooden board or towel on the bottom of the pot. I screw on the lids.
9. I carefully take it out of the pan. I wrap it tightly with a towel.

Winter eggplant salad

Delicious winter preparation with lots of vegetables and rice. The main ingredients are eggplant and tomatoes.

Ingredients:

• Tomatoes - 2.5 kg,
• Pepper - 1 kg,
• Eggplant - 1.5 kg,
• Carrots - 750 g,
• Onion - 750 g,
• Rice - 1 cup
• Vegetable oil - 1 cup,
• 9% vinegar - 100 ml,
• Salt - 2 large spoons,
• Sugar - 5 tablespoons.

Cooking:

1. I wash my vegetables thoroughly. I cut the eggplant into medium-sized pieces. I add 65 grams of vegetable oil to a baking sheet. I'm posting the eggplant.
2. I preheat the oven to 200 degrees. I remove the vegetables to cook until a characteristic crispy crust appears.
3. While the eggplants are fried, I am chopping vegetables. I crumble carrots and onions into half rings, pepper, carefully taking out the seeds, cut into strips.
4. I take a deep pot. I pour out the rest of the oil. I shift the chopped vegetables. I close the lid.
5. Simmer over medium heat for 15 minutes.
6. I cut the tomatoes into large pieces. Quickly grind in a blender to a smooth puree mass.
7. I shift the tomato puree to other vegetables in a saucepan. I put salt, I add sugar.
8. Thoroughly mix the mixture. I bring it to a boil. I pour out the rice.
9. I interfere again. Close the lid and simmer until the rice is done. It will take 15-25 minutes.
10. After cooking the rice, it's time for the eggplant. I put it in a saucepan. I mix and bring the mixture to a boil again (if necessary, add boiled water).
11. I pour the vinegar, gently stir so as not to damage the eggplant. I cook an additional 5-7 minutes.
12. I shift the salad into sterilized jars. I close the lids and turn over. I leave it to cool like this. I remove the jars of tomato and eggplant preparations in the pantry or other dark and cool place.

Video recipe

Winter beetroot salad for the winter

A very simple and quick technology for preparing beetroot salad for the winter at home. All salad ingredients are ground in a food processor.

Ingredients:

• Tomatoes - 1.5 kg,
• Beets - 3.5 kg,
• Carrots - 1 kg,
• Onion - 1.2 kg,
• Sugar - 200 g,
• Salt - 100 g,
• Vegetable oil - 300 ml,
• Vinegar 9 percent - 100 ml.

Cooking:

1. My tomatoes, cut into cubes. I wash the onion under running water. I cut into thin half rings.
2. Peeled carrots and to speed up the cooking process I grind in a food processor.
3. I transfer the ingredients to a bowl. I pour vegetable oil. I put sugar, salt. I cook the vegetable mixture for 40-50 minutes. A few minutes before cooking, I add vinegar.
4. I lay out the salad in pre-prepared jars. I close with lids. I wrap it in a blanket and let it cool.
5. Store in a cool place away from direct sunlight.

Videos cooking

Recipe with beans

Ingredients:

• Beans - 1 kg,
• Tomatoes - 2.5 kg,
• Bulgarian pepper - 1 kg,
• Carrots - 1 kg,
• Onions - 3 things,
• Vegetable oil - 300 ml,
• Sugar - 1 cup
• Vinegar 70% - 1 teaspoon,
• Salt, pepper - to taste.

Cooking:

1. I wash and clean vegetables. I take the skin off the tomatoes. To cope faster, you need to make a small incision on the surface of the fruit and pour boiling water over it. I cut into medium sized cubes.
2. I rub the carrots on a grater with a large fraction.
3. Bulgarian pepper cut into strips of medium size.
4. I cut the onion into thin halves of the rings.
5. I collect vegetables in one large dish. I add salt and pepper. I pour sugar. I pour vegetable oil and vinegar. Gently stir and put to cook over low heat. Cooking time - 2 hours.
6. I lay out the finished winter preparation in jars (sterilized) and close the lids. In total, according to the recipe, about 5 liters of salad are obtained with.

Winter salad with meat

To cook vegetables faster, use the microwave.

Ingredients:

• Potatoes - 3 things,
• Carrots - 1 root vegetable,
• Onion - 1 small onion
• Boiled beef - 200 g,
• Chicken egg - 3 pieces,
• Green peas - 100 g,
• Salt, pepper - to taste,
• Mayonnaise - for dressing.

Cooking:

1. My potatoes and carrots. I transfer to packages. I put it in the microwave for 5-6 minutes.
2. I take it out of the microwave oven. I spread it on a plate to cool, and then I clean it.
3. I cut carrots, potatoes, cucumber into medium-sized cubes. I chop the onion into half rings.
4. I put the eggs to boil. For full readiness, they need to be kept in boiling water for 6-8 minutes.
5. I cut boiled into cubes. I'm going to add other ingredients. I put green peas from a jar (without adding liquid).
6. I cut the eggs into thin strips. I squeeze the mayonnaise out of the bag, salt and pepper. I stir the salad.

winter salad calories

The energy value of winter preparations and salad directly depends on the ingredients used (for example, on the amount of vegetable oil and the fat content of mayonnaise dressing).

The average calorie content of a classic salad with boiled sausage and mayonnaise is 150-200 kcal per 100 grams.

The total calorie content of the blanks is in a wide range from 100 to 280 kilocalories per 100 grams.

Cook winter preparations and salads with pleasure, using different recipes, ingredients and technologies, thereby surprising your family and friends, and discovering a new taste of already familiar dishes. Good luck!

How not to get poisoned?

Having decided to prepare any salad for the winter, one must not forget the basic principles of canning. The most terrible danger that can await a person who eats canned food is botulism. In jars, in the absence of oxygen and the presence of a rich nutrient medium, the harmful bacterium feels especially comfortable, actively multiplies and releases a toxic toxin. Therefore, when preparing homemade pickles, not only wash vegetables thoroughly and sterilize jars, but also observe the acid balance of the preparations, because acid is the only real enemy of bacteria. You can be more or less calm only with tomatoes and berries, which have a rather high natural acidity. All other vegetables (cucumbers, zucchini, beets, peppers) have an almost neutral pH, so acid must be added to be safe. Citric acid, malic acid, vinegar can also act as protection.

Banks

In home canning, only glass jars of various sizes and twisting options are used - manually or using a machine. When choosing a container for blanks, first of all, carefully inspect if there are any small cracks or chips on it. Then the jar should be thoroughly washed with soapy and plain water (special attention to the neck!) and sterilized for 30 minutes. If the brine is poured several times or the workpiece requires pasteurization, it is enough to pour boiling water over the jar.

Lids

Modern housewives use three types of lids, which should ideally fit under the neck of the jar.

Firstly, these are the most popular and time-tested tin. You need to boil them for 15 minutes along with thin rubber bands that come with the kit. Such a cover can last up to 5 years, but its official service life is 2 years. After this time, rust may appear.

The second most popular are screw caps "twist-off" (translated from English twist off - "unscrew"). They can be of different diameters and colors, but must be new, without dents or scratches. Unlike tin lids, twist-offs do not require a seamer. However, they serve no more than 1 year - the probability of getting air into a jar is too high.

In third place are glass lids, which come with a rubber sealing ring and a metal arc. Mistresses do not like them because they do not always guarantee 100% tightness, moreover, rubber dries and cracks quickly in the open air.

Tableware

Containers for preparing brine, vegetable salad or jam, use stainless steel or enamel coated without cracks and chips. Copper and aluminum utensils are able to give part of the metal to the blanks, and this can adversely affect their quality. Spoons and forks are allowed to take any, as long as they are perfectly washed. In addition to the usual dishes for canning, special tools are needed. For example, a plastic lid with holes for pouring brine out of a jar and a wooden stand that must be placed on the bottom of the pan during canned food pasteurization.

How to cut?

Winter salads are good because even not the most ideal fruits may be suitable for them. For example, you can’t put mashed tomatoes or broken cucumbers for pickling cucumbers or tomatoes, but for a salad, please. The main thing is to remove rot before cooking, cut off dents and other infected areas of the fruit, which can cause early spoilage of the future dish. Otherwise, no restrictions. Cut vegetables into cubes or strips, finely or coarsely, grate or grind in a meat grinder. The size and shape of vegetables in a salad is only your imagination.

Such a different treatment?

The most popular winter salad is lecho, which came to us from Bulgarian and Hungarian cuisines. There is no exact recipe for the appetizer - everyone prepares it in their own way, but two ingredients are invariable and mandatory: bell peppers and tomatoes. Russian housewives adapted lecho for native products and began to add carrots, onions, zucchini, apples, cabbage and even cucumbers to it. Here is one of the options for winter salad: take 1.5 kg of ripe tomatoes, cut them into slices, add 3 minced garlic cloves, bring to a boil and cook for 10 minutes. Then put 3 kg of red bell pepper, cut into large pieces, ½ cup of sand, 1 tbsp. a spoonful of salt, bring to a boil and cook for another 30 minutes (for a characteristic sourness and greater safety, you can pour in 2 tablespoons of 9% vinegar at the end). Then fill sterilized jars with ready-made lecho and close them with lids.

What to do with zucchini?

Many gardeners manage to grow a good crop of zucchini in their dachas. Young zucchini are not stored for long, therefore, in order not to spoil the harvest, urgently make salads and caviar out of them! You can roll up stewed and pickled zucchini in jars. The vegetable can also be made into caviar or a sweet and sour condiment. The main thing - do not forget to add more acid, otherwise zucchini with its low natural acidity can quickly deteriorate in a jar. And in winter, home-made zucchini preparations are good to use as a side dish for meat and fish dishes and as a separate snack.

How will the workpiece help out?

Salad of eggplant, zucchini, tomatoes, cabbage, beets - there can be many options for preparations. Make both mono-twists and prefabricated hodgepodge salads. For greater satiety, you can add legumes to the snack - white or red beans, chickpeas, peas, and then it will become a full-fledged dish. In winter, the salad can even be heated in a skillet and served warm.

If you roll natural beets into a jar, then you can quickly cook borscht from it. To do this, rinse the beets well, boil for 20 minutes in boiling water and remove the skin. If the root crops are small, you can preserve them whole, if large - cut and put in prepared jars. Then fill the root crop with boiling brine (20 g of salt per 1 liter of water). The beet/brine ratio in each jar should be approximately 60% to 40%. Sterilize half-liter jars should be 40 minutes, 1 liter - 45 minutes. Then roll them up, turn them over and leave to cool.

Such a beet preparation will help out perfectly in the winter - open a jar, add beets to the pan, and borscht is ready!

Marinated vegetables

Photo: Shutterstock.com

Ingredients:

Tomatoes - 1 kg
Garlic - 1-2 pcs.
white-headed
or cauliflower - 300 g
Onion - 5 pcs.
Carrot - 0.5 kg
Green beans - 300 g
Bell pepper
multi-colored - 3 pcs.
Cucumbers - 3 pcs.

Marinade for 3 jars of 1 l:

Water - 1 l
Sugar - 40 g
Salt - 40 g
Allspice - 6 grains
Cloves - 16 grains
Vinegar 6% - 10 tbsp. l. (to taste)

How to cook:

1. Rinse all vegetables well and chop as desired.
2. Pack vegetables tightly into sterilized jars.
3. Prepare marinade. Pour water into the pan, add all the ingredients except vinegar, let it boil for 5 minutes, then pour in the vinegar and let the contents boil.
4. Pour vegetables with prepared marinade. Cover the jars with lids and place in a pot of water. Sterilize for at least 15 minutes. Then immediately screw on the caps.

Zucchini with tomatoes

Photo: Shutterstock.com

Ingredients:

Zucchini (zucchini) - 3 kg
Tomatoes - 1 kg
Sunflower oil - 350 ml
Vinegar 9% - 1 cup
Sugar - 1 cup
Salt - 3 tbsp. l.
Ground black pepper - 0.5 tsp.
Allspice - 5 peas
Grains of cinnamon and cloves - 5 pcs.
Chopped garlic - 0.5 cup

How to cook:

1. Wash the zucchini well and cut into pieces.
2. Grind tomatoes in a blender.
3. In a large saucepan put chopped tomatoes, vegetable oil and add all the spices.
4. Bring the marinade to a boil, put the zucchini in it.
5. Boil zucchini over low heat for half an hour.
6. Add garlic and keep on the stove for another 5 minutes. Just before the end of cooking, pour in the vinegar.
7. Arrange the finished zucchini salad in jars (they must first be sterilized), roll up the lids. Turn the jars over and cover with a blanket.

cucumber salad

Photo: Shutterstock.com

Ingredients:

Cucumbers - 3 pcs.
Dill - bunch
Salt, sugar - 1 tsp each.
Vegetable oil - 3 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Allspice - a few peas

How to cook:

1. Slice cucumbers.
2. Add fresh dill.
3. Add salt, sugar, pepper and vinegar. Mix everything and put in a sterilized jar.
4. Cover the jar with a lid and put it together with the contents in water for sterilization for 20 minutes. After that, roll up the jar, turn it over and cover with something warm.

Eggplant with garlic

Photo: Shutterstock.com

Ingredients:

Eggplant - 3 kg
Garlic - 100 g
Vinegar 9% - 0.5 cup
Black pepper - 3-4 pieces
Vegetable oil - 1 cup
Salt - 2 tbsp. l.
Parsley, dill - in a bunch

How to cook:

1. Boil chopped eggplant in salted water for 10 minutes. Cool down.
2. Grind garlic, pepper and herbs in a meat grinder.
3. Add salt, vinegar, vegetable oil. Mix with eggplant.
4. Arrange eggplant in sterile jars and roll up.

Lecho for the winter

Photo: Shutterstock.com

Ingredients:

Sweet pepper (red) - 3 kg
Tomatoes - 2 kg
Onion - 1 kg
Garlic - 200 g
Bay leaf - 2-3 pcs.
Allspice - 3-4 peas
Black peppercorns - 5 pcs.
Salt - 50 g
Sugar - 0.5 cups
Vinegar 9% - 75 ml
Sunflower oil - 200 ml

How to cook:

1. Wash the vegetables, peel the pepper, onion and garlic.
2. Coarsely chop the pepper, chop the onion into half rings, crush the garlic.
3. Grind tomatoes in a blender or meat grinder.
4. Put all the vegetables in a large saucepan, pour in the tomato mixture, add sugar, salt, oil, pepper and bay leaf. Mix everything and put the pan on the fire.
5. Bring lecho to a boil and cook for 30-40 minutes, stirring occasionally. 15 minutes before the end of cooking, add vinegar, mix and cook for another 20 minutes.
6. Pour the finished lecho into jars (they must be sterilized), close with lids, turn over and cover with a blanket until completely cooled.

There were two types of "Winter" salad in the technical maps of the Soviet public catering: one - purely from boiled vegetables available in winter, and the second - with the addition of boiled sausage without fat, for example, "doctor's". In terms of composition, this is the Soviet-style “Olivier”, which is almost familiar to many, and in order not to confuse the exquisite real “Olivier”, which with poultry meat and crayfish tails, with this rather unpretentious salad, the name “Winter” appeared.

Salad is always easily recognizable by its appearance, the ingredients for it are cut into cubes. There are special devices for smooth cutting, especially on an industrial scale.

To prepare the "Winter" salad with sausage according to the classic recipe, prepare the ingredients according to the list. I have given the amount in exact grams of one of the general catering recipes for four servings, but I think that there is nothing wrong with rounding up, or rather, using the desired amount of available potatoes, carrots and other ingredients. For example, I like it when there are more green peas and less mayonnaise ... Canned cucumber can be both pickled and salted.

Carrots and potatoes must be boiled in advance in a peel, this can be done in a saucepan in water or steamed. In principle, you can buy it in cooking ... I like it better - for a couple, because the taste, for my taste, is better. In addition, it is desirable to cook vegetables separately from each other, and this takes up extra pots and space on the stove.

For medium-sized potatoes and large carrots, it took 25 minutes in a slow cooker on the "steam" mode.

Eggs need to be hard boiled and cooled.

When all the ingredients are ready for use, the first thing to do is to dice the cucumbers and put them in a sieve or colander to drain excess liquid. It can spoil the salad, giving it a too salty taste and an unpleasant soaked texture.

Peel the cooled potatoes "in uniform" and cut into cubes.

Do the same with carrots.

Cut the boiled sausage and eggs into the same cube.

Drain liquid from canned green peas. Chop the onion very finely.

Combine all ingredients together and store in the refrigerator until serving. Before serving, top the salad with mayonnaise and let the eaters season their portions with salt to taste.

Salad "Winter" with sausage according to the classic recipe is ready. It has many lovers, for example, children almost always eat it willingly and prefer it to many more refined salads on the festive table ... Sausage "Winter" is simple, satisfying and harmonious in taste. It looks even more appetizing, decorated with fresh herbs.

Bon Appetit!

A winter salad should consist of foods that quickly give a feeling of fullness, but at the same time do not put a lot of strain on the digestive system. This is necessary in order to ensure the normal functioning of the whole organism. In addition, winter is rich in holidays, and a good hostess always wants to please her guests with something unusual, tasty and easy to prepare. Therefore, the best option would still be a salad.

On cold frosty days, you don’t want a fresh cucumber or crispy lettuce at all. Therefore, winter salads are more dense, satisfying, and can be warm. Today, getting any product, regardless of the time of year, is not a problem, but the most delicious salads are obtained from winter fruits and vegetables. They are appropriate fruits, vegetables, citrus fruits, meat. Nuts and seeds add an unusual texture. You can safely supplement the salad with seafood in any form - smoked, pickled, salted.

In winter salads, experiments with dressings are allowed. Replacing the usual sauce with something extraordinary, you can get a completely new dish with an incredible taste.

Walnut oil, avocado oil will help to complement the taste of some products. You can add the so-called "warm" spices - cinnamon, cardamom, orange zest, ginger.

How to cook a winter salad - 15 varieties

"Olivier" is the most-most winter salad. And, probably, for many, these two words exist inseparably.

Ingredients:

• cucumbers (can be salted or fresh) - 4 pcs.;
• onion - bulb - 2 pcs.;
• chicken fillet (boiled) - 3 pcs.;
• potatoes (boiled in uniform) - 4 pcs.;
• 9 boiled eggs) - 6 pcs.;
• boiled meat or ham - 100 g;
• canned green peas - 1 can;
• mayonnaise - 1 can;
• greenery.

Cooking:

Peel potatoes and eggs, cut into small cubes. Do the same with onions, cucumbers, chicken ham.

Put the prepared ingredients in a salad bowl, season with mayonnaise and decorate at your discretion.

Chicken fillet will be more tender if it is cut not across, but along the fibers. You can also add sour apples to the salad, cut into the same cubes as the rest of the ingredients.

Eggs, potatoes and cheese are healthy and satisfying foods that are just right to combine in one dish for the cold season.

Ingredients:

• potatoes (boiled) - 2 pcs.;
• eggs (boiled) - 2 pcs.;
• cherry tomatoes - 10-12 pcs.;
• sweet pepper - 1 pc.;
• onion (pickled) - 80-100 g;
• pitted olives - 10 pcs.;
• Parmesan cheese - 1-2 tablespoons;
• juice of half a lemon;
• vegetable oil - 2-3 tablespoons;
• celery stalk - 1 pc.;
• herbs, salt.

Cooking:

Cut olives and tomatoes in half. Pepper cut into pieces.

Cut the potatoes into cubes, add olives, peppers, finely chopped celery, pickled onions, coarsely chopped eggs, tomatoes, sprinkle with parmesan.

Dress the salad with oil and lemon juice, garnish with herbs.

Chicken fillet gives this dish the necessary lightness, potatoes and eggs - satiety. The presence of pickled cucumber makes its taste exquisite.

Ingredients:

• chicken fillet (boiled) - 250 g;
• green peas - 40 g;
• pickled cucumbers - 40 g;
• potatoes - 1 pc.4
• mayonnaise - 80 g;
• crab meat - 30 g;
• egg (boiled) - 1 pc.;
• salt, herbs.

Cooking:

Grind cucumbers, potatoes, fillet, giving the shape of small cubes. Mix the ingredients, add peas, mayonnaise, salt and pepper.

Put the salad on a plate, grate the egg on top, lay out the crab meat. Decorate with greenery.

For decades, not a single New Year's table has been complete without the traditional Olivier, which, by the way, has been distorted beyond recognition. This simple recipe will help out the hostess on the eve of the New Year.

Ingredients:

• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• pickled cucumber - 3 pcs.;
• canned peas - 1 b.;
• eggs - 2 pcs.;
• chicken fillet - 2 pcs.;
• mayonnaise;
• salt, pepper - to taste.

Cooking:

Boil vegetables, peel and cut into cubes. Grind boiled eggs and fillets in the same way. Cucumber also cut into small cubes.

Mix all products, add peas, corn, mix. Dress the salad with mayonnaise, salt and pepper.

Peaches and smoked chicken - unusual, tasty and bright. This salad must be cooked, because it can be served for dinner or put on the festive table.

Ingredients:

• salad mix - 80 g;
• peach - 4 pcs.;
• apple - 1 pc.;
• smoked chicken breast - 120 g;
• olive oil - 4 tbsp. l.;
• grape vinegar - 1 tbsp. l.;
• salt and pepper - to taste.

Cooking:

Cut chicken breast into thin slices. Peel and cut the apple into slices, cut the peach into slices as well.

Put the salad on a plate, then apples, peach and chicken breast.

In a separate bowl, combine vinegar, olive oil, salt and stir well.

Drizzle dressing over salad, season with salt and pepper.

This dish is sure to become a favorite in every family. It includes fairly simple products that are sure to be in every refrigerator on the eve of the holidays (or after them).

Ingredients:

• crab sticks - 250 g;
• canned corn - 1 b.;
• boiled rice - 1-g;
• boiled eggs - 4 pcs.;
• cucumber - 1 pc.;
• onion - 1 pc;
• mayonnaise;
• greenery.

Cooking:

Cut all products.

Put chopped food, onion, cucumber, greens in a salad bowl.

Fill with mayonnaise. Lay out on a serving plate, garnish.

This dish is both tasty, satisfying, but also light. For a homemade dinner, a salad with wild rice and mushrooms is the best option.

Ingredients:

• wild rice - 0.25 st.;
• onion -1 pc.;
• carrots - 1 pc.;
• sliced ​​champignons - 0.75 st.;
• large tomato - 1 pc.;
• olive oil - 2 tbsp. l.;
• clove of garlic;
• ground black pepper.

Cooking:

Prepare wild according to package directions.

Fry the grated carrots and chopped onions in olive oil. Add chopped tomato and garlic. Salt and cook for a few more minutes.

Put the vegetables in a salad bowl, add mushrooms, rice to them. Mix and decorate the salad.

The recipe will be interesting for those who want to try something not quite traditional. There are beans, mushrooms, which makes the dish nutritious and tasty.

Ingredients:

• beans (canned) - 400 g;
• mushrooms - 500 g;
• canned corn - 1 b.;
• pickled cucumbers - 4 pcs.4
• onion - 1 pc.;
• olive oil - 2 tbsp;
• herbs and salt.

Cooking:

Finely chop the cucumbers, put in a salad bowl.

Add beans and corn to cucumbers, finely chopped and pickled onions. Cut greens.

Mushrooms cut and fry, when cool - add to the salad.

Salt the dish, season with oil and mix.

Have a small piece of meat for a big company? No problem. After all, this simple Asian salad recipe will allow them to feed a delicious and nutritious dish.

Ingredients:

• baked pork - 300 g;
• Beijing cabbage - 0.5 head;
• celery - 4 pcs.;
• cucumber - 1 pc.;
• green onions - 1 pc.;
• sugar - 1 tbsp;
• lemon - 1 piece 4
• vinegar - 1 tbsp;
• hot red pepper;
• cilantro;
• sesame oil, soy sauce - 1 tbsp each

Cooking:

Vinegar, sugar, lemon juice and 1 tbsp. Heat water, remove from heat, add chopped hot pepper and cilantro. Grind it all with a blender, add sesame oil, soy sauce and lemon zest. The gas station is ready.

Cut the meat into thin slices, mix with a small amount of dressing and leave to marinate for 30 minutes.

Cabbage - chop, cucumber and celery - cut.

Place all ingredients in a bowl, season with dressing and place on a serving dish.

Crab sticks in some salads do not differ in brightness of taste, but not in this recipe. Here the taste is emphasized by sweet and sour orange. And he prepares quickly.

Ingredients:

• crab sticks - 200 g;
• eggs (boiled) - 5 pcs.;
• orange - 1 pc.;
• corn - 1 b.;
• garlic - 1 clove;
• mayonnaise.

Cooking:

Cut crab sticks and pour into a salad bowl.

Cut eggs.

Add corn to salad.

Peel the orange and divide into slices, removing the film from each, finely chop. Send to salad bowl.

Add crushed garlic.

Dress the salad with mayonnaise, decorate at your discretion.

Salads from boiled and baked vegetables have become the norm and are quite familiar. But fried vegetables are new. This salad is distinguished not only by the method of preparation, but also by its exquisite taste.

Ingredients:

• sweet pepper - 4 pcs.;
• tomato - 6 pcs.;
• lemon - 1 pc.;
• garlic - 4 cloves;
• cilantro;
• zira seeds - 1 tsp.4
• olive oil - 1 tbsp;
• salt pepper.

Cooking:

Pass the garlic through a press, add cumin, salt to it, mix well and salt.

Cut the tomatoes and peppers, and sprinkle the cut points with the prepared mixture.

Fry the peppers in a pan, and then the tomatoes.

Peel the zest from the lemon and squeeze out the juice.

Pour the lemon juice into the pan and pour the remaining garlic paste. Warm up in a pan for a couple of minutes.

Mix the vegetables, pour over the sauce and let it brew for 2 hours.

Warm salads acquire a special taste in the cold season, because you really want to warm up and have a delicious meal.

Ingredients:

• arugula - 300 g;
• cherry tomatoes - 300 g;
• shrimp - 1 kg;
• Parmesan cheese - 200 g;
• olive oil;
• soy sauce;
• balsamic vinegar;
• honey, mustard, salt, pepper.

Cooking:

Peel the shrimp and marinate in olive oil, salt and pepper. Send for 5 minutes in the oven.

Grate the parmesan and cut the cherry tomatoes in half.

Dressing: Balsamic vinegar, olive oil, mustard, honey and mustard are mixed together.

Not a single important holiday in our country is complete without salads, one of which is Winter. The classic recipe for a winter salad is the well-known Olivier, also in the common people he is called Meat or Moscow. Why then call him "Winter"? And everything is simple, the fact is that it is prepared mainly in winter from products that are available in the cold season, and in some countries this dish is generally forbidden to cook in the summer.

This is the most common recipe for cooking. Its highlight lies in the fact that it is cooked with boiled sausage, not boiled meat. Agree, this greatly simplifies the cooking process and saves time. Especially when you consider the fact that the recipe for a classic winter salad with sausage is quite laborious.

Ingredients:

• 6 potatoes (medium);
• 4 carrots;
• 2 onions;
• 6 eggs;
• 500 gr. boiled sausages (can be doctor's without bacon);
• 4-5 pickled cucumbers (sour);
• 1 can of canned green peas (420 gr.);
• 1 pack of mayonnaise (200-280 gr.).

Step by step cooking method:

1. First, let's prepare the products that need heat treatment. Boil potatoes and carrots in unpeeled form before cutting in different waters. Put the prepared vegetables on a plate, let cool.
2. Hard boil the eggs, then immerse them in cold water to cool.
3. Now let's get to cutting. Peel potatoes and carrots, cut into medium cubes, pour into a bowl.
4. We clean the cold eggs, also cut them into cubes, pour them into the vegetables.
5. We cut the cucumbers a little smaller than the rest of the products, pour them into a colander. It is necessary to drain the brine so that the salad does not turn out too wet. When they drain, we send it to a common bowl for the workpiece.
6. We clean from the husk, rinse with water, finely chop the onion.
7. At the end, cut into cubes and pour sausage into a bowl.
8. Open a jar of peas, drain the brine, pour into the salad. We mix everything well.
9. We fill the Winter salad with mayonnaise, stir, cover so that it does not “wind”, let it stand for about an hour to infuse.

The finished salad is put on a beautiful plate, served to the table, garnished with herbs.

With meat and fresh cucumbers

The main difference between a salad with meat and a classic salad with sausage is satiety. Boiled meat in itself is quite a satisfying meal, and in combination with potatoes, cucumbers and other products it becomes even more satisfying. Fresh cucumbers make the dish light, fresh in taste.

Ingredients:

• 400 gr. meat;
• 2 fresh cucumbers;
• 5 potatoes;
• 3-4 eggs;
• 1 head of onion;
• 1 can of green peas;
• 140 gr. mayonnaise;
• salt, black pepper to taste;
• greenery for decoration.

Cooking method:

1. First we prepare the meat. For a salad, the pulp of beef / veal, lamb or lean pork will do. Wash the meat thoroughly, boil until tender. Cooking time depends on the selected meat.
2. Eggs, my potatoes, we cook traditionally in different waters.
3. Ready, chilled meat cut into medium cubes.
4. We clean the eggs, remove the skin from the potato, cut into approximately the same cubes as the meat, if desired, it can be a little larger.
5. My cucumber, if it is not bitter, cut into cubes along with the peel.
6. Chop the peeled onion into cubes.
7. Pour all prepared products into a bowl in which it will be convenient to mix. Salt, pepper to taste, season with mayonnaise.
8. We send the finished salad to the refrigerator for half an hour, brew.

Delicious winter salad with fish

Another version of the winter salad, but now without meat at all, with fish. This is a real delicacy, it is prepared from perch, sturgeon or stellate sturgeon. If you cannot afford such luxurious fish, you can replace it with any fish without stones and a strong fishy aroma.

Ingredients:

• 500 gr. raw fish fillet;
• 4 potatoes;
• 1 tomato (large);
• 2 fresh cucumbers;
• 1 carrot;
• 1 can of peas (or red beans);
• 90 gr. cauliflower;
• 160 gr. mayonnaise;
• salt, ground pepper to taste.

Cooking method:

1. We clean the carcass of fish, cook, cut into cubes.
2. Boil carrots, potatoes, cauliflower in peel in different waters. Ready vegetables are cooled, peeled, chopped into medium cubes. We simply disassemble the cabbage into small inflorescences.
3. Canned peas / beans open, drain the brine, mix with previously chopped products.
4. Salt, pepper, season with mayonnaise, mix well.

Delicious cucumber salad recipes Winter King

A good winter appetizer is the winter salad "King of Cucumbers". There are several ways to prepare it, but in each case, the cucumbers are very tasty and crispy. And the spices, herbs and spices added to taste complement the appetizer with a pleasant aroma. In addition to serving, this blank can be used as the basis for a pickle or vinaigrette.

Without sterilization

This is the easiest and fastest way to prepare, since you do not need to sterilize jars and lids.

Ingredients:

• 5 kg of young cucumbers;
• 1.5 kg of onions;
• 3 art. l. salt;
• 5 st. l. Sahara;
• 3-5 peas of bitter and allspice;
• 150 ml of vinegar (apple);
• 1-2 sprigs of mint;
• fresh dill in any amount.

Cooking method:

1. Wash the cucumbers well, cut off the noses and buttocks, cut into circles.
2. We clean the onion from the husk, cut into thin rings.
3. In a deep bowl, mix the vegetables, leave to stand for 40 minutes. This is necessary in order for the cucumbers to release juice.
4. In a separate bowl, pour salt with sugar, add vinegar.
5. My greens, finely chop.
6. Pour the vegetable preparation into the pan, pour the vinegar marinade, add the peppers. We mix everything, put on fire.
7. Bring the salad to a boil, stirring occasionally, put the mint. Cook literally 2-3 minutes.
8. We lay out the finished salad in pre-washed and dried jars, immediately roll up the lids. Before storing in the cold, leave the workpiece to cool in a room under a blanket.

Winter king without vinegar with citric acid

This salad is convenient because overripe cucumbers are quite suitable for its preparation.

Ingredients:

• 3 kg of cucumbers;
• 7 peas of black and allspice;
• 90 gr. Sahara;
• 25 gr. salt;
• 10 gr. citric acid;
• 1 liter of water.

Cooking method:

1. If you took overripe cucumbers, we first peel them, remove the seeds, young cucumbers do not need to be peeled. Cut the prepared vegetables into half rings.
2. In a small saucepan, combine water, salt, sugar, pepper, bring to a boil.
3. We remove the brine from the fire, pour cucumbers into it, cover with a wooden ring or a flat plate, press down with oppression. We leave for 35 min.
4. While the blank is infused, the jars for seaming are thoroughly washed, sterilized together with the lids.
5. We lay out the finished pickled cucumbers in jars without brine.
6. We put the brine on the fire, bring it to a boil again, fill it with cucumbers.
7. Before rolling up the jars with lids, pour a pinch of citric acid into each.

Winter King with Vinegar and Onion

This recipe can be called a classic, nothing extra is added to it, only traditional herbs and spices.

Ingredients:

• 10 kg of cucumbers;
• 2 kg of onions;
• 4 bunches of dill;
• 10 st. l. Sahara;
• 4 tbsp. l. salt;
• 1 tsp peppercorns and mustard seeds;
• 200 ml 9% vinegar.

Cooking method:

1. Wash cucumbers in cold water, cut into slices.
2. We clean the onion, wash it, chop it in half rings.
3. Mix onions with cucumbers, salt, sugar. Let stand 30 min. Cucumbers should release a lot of juice.
4. Add finely chopped dill, vinegar and pepper with mustard to a container with vegetables. We mix.
5. We put the pan with the workpiece on the stove, turn on the medium heat. Bring to a boil, stirring constantly. When the cucumbers begin to change in color, turn off the fire, otherwise they will not turn out crispy.
6. We lay out the finished hot salad in clean, dry jars, roll up the lids. Let cool under a blanket, put away for storage.