Delicate taste and airy texture - that's what a puff prune salad is. A real festive dish!

I offer you a recipe for a wonderful puff salad with beets. The salad turns out to be extremely tasty and tender. Several flavors are mixed in this salad - there is pungency, sweetness and salt. A very interesting salad that will decorate your table and will be appropriate for any holiday. The salad is laid out in layers and it is best to do this in small bowls, glasses or salad bowls. Try it, this salad will definitely please both you and your guests.

• beets 1 pc.
• carrots 1 pc.
• prunes 5 pcs.
• raisins 1 tbsp
• garlic 2 tooth.
• chicken fillet 200 g
• hard cheese 60 g
• mayonnaise to taste
• salt to taste
• ground black pepper to taste
• walnuts 2 tbsp

In a small salad bowl or bowl, the salad should be laid out in layers: the first layer is half a mixture of carrots and raisins.

The next layer of salad is cheese with garlic.

Recipe 2: Prague salad with puff prunes (step by step photos)

Puff salad with chicken, vegetables, eggs, prunes is easy and simple to prepare. Delicious and beautiful salad "Prague" will perfectly complement your festive table.

• Chicken fillet (or pork, veal) - 300 g
• Eggs - 2 pcs.
• Carrots - 150 g
• Pickled cucumbers - 150 g
• Canned green peas - 150 g
• Prunes - 50 g
• Walnuts - 20 g
• Mayonnaise - 150 g
• Parsley or dill for garnish

Preparing products for puff salad with chicken and prunes. Boil chicken fillet, carrots and eggs in advance and cool.

Cut the boiled meat (chicken fillet) into small cubes.

Cut the pickled cucumbers into small cubes too.

Peel and grate boiled carrots and boiled eggs.

Form a layered salad on a flat dish, greasing each layer with mayonnaise. The first layer is pickled cucumbers and mayonnaise.

The second layer is chicken and mayonnaise.

The third layer is eggs and mayonnaise.

The fourth layer is green peas and mayonnaise.

The fifth layer is carrots.

On the surface of a puff salad of carrots, green peas, eggs, cucumbers and chicken fillets, we make arbitrary patterns of mayonnaise.
Put prunes, cut into strips, along the edge of the salad. Put chopped nuts in the center. Decorate the festive salad with parsley sprigs on the sides.

The Prague layered salad is ready. Bon Appetit!

Recipe 3: delicious puff salad Tenderness with prunes

I offer a recipe for a delicious puff salad "Tenderness" with prunes, which will undoubtedly decorate your festive table. The products are simple - the taste is extraordinary! The female half will like the salad more.

• chicken fillet - 200 g;
• prunes - 100 g;
• eggs - 3 pcs.;
• fresh cucumber - 1 pc .;
• walnuts - 50 g;
• mayonnaise to taste;
• greenery.

Boil chicken fillet and eggs, cool. Cut the fillet into strips, eggs and fresh cucumber (peel) into cubes. Chop the nuts. Pour boiling water over prunes for 15 minutes.

Then drain the water, dry the prunes and cut into small pieces. Put the salad in a salad bowl in layers: the bottom layer is chicken fillet + a net of mayonnaise.

The next layer of lettuce is prunes and a layer of walnuts + a net of mayonnaise.

Top, last layer - fresh cucumbers + mayonnaise mesh.

Decorate the wonderful and delicious Tenderness salad with cucumber, eggs and herbs. The salad is ready, you can surprise and delight your family and guests!

Recipe 4: puff salad with prunes and walnuts

The salad is spicy and satisfying. It is unusual in its ingredients, but it is they that make the salad unusually tasty! Try it!

• Ham - 300 g
• Chicken egg - 3 pieces
• Walnuts (chopped) - 0.5 stack.
• Prunes - 100 g
• Garlic - 2 teeth
• Mayonnaise (favorite) - 250 g

Prepare the ingredients for the recipe. Hard boil the eggs, separate the whites from the yolks. Cut the ham into thin strips.

Prepare the dressing. To do this, mix chopped garlic, nuts and prunes and mix with mayonnaise.

Put the protein grated on a coarse grater in layers in a salad bowl.

Top layer of dressing.

Top layer of dressing.

Sprinkle the top with grated yolk. Leave the salad to soak for a few hours.

Recipe 5: puff chicken and prune salad (step by step)

The salad is tender and airy, unlike many flaky salads.

• Chicken breast - 300-350g
• Prunes - 150 g
• Walnuts - 80-100 g
• Chicken eggs - 5 pcs.
• Cucumbers - 2 pcs.
• Mayonnaise - to taste (about 150 g)

Boil the chicken breast (you can of course take the chicken fillet, but I prefer the breast, it is juicier), peel it of bones and skin, chop finely. Boil the eggs, peel, separate the yolks from the whites. Grate the yolks on a fine grater, whites on a coarse grater. Wash cucumbers, cut into small cubes. Wash the prunes thoroughly (it is better to pre-soak), finely chop. Chop the nuts finely with a knife or chop in a blender (but not into flour).

Lay out the salad in layers (do not tamp the layers, they should lie fluffy).

1st layer: chicken fillet + a thin layer of mayonnaise mesh. (I cut off a corner on the bag with mayonnaise, thus squeezing out a thin stream of mayonnaise).

2nd layer: prunes; + walnuts.

3rd layer: egg white + mayonnaise.

4th layer: cucumbers + mayonnaise.

5th layer: egg yolk.

Decorate the salad: eyes - olives, nose - boiled carrots, bow - cherry tomato, mustache - legs of parsley or dill. It is better to make the salad in the evening, so that it is soaked at night, it will be even tastier! Bon Appetit!

Recipe 6: Puff Salad Carrot Blues with Prunes

Taste combinations of sweet carrots, prunes, sour cucumber, slightly spicy Korean carrots, and chicken fill the salad with an amazing taste. The salad served will instantly conquer all your guests and, of course, will not linger for a long time on the table full of various delicacies.

Let's make a salad with chicken and prunes, with such a mysterious name "Carrot Blues", and with an amazing taste.

• Boiled carrots - 1 pc.,
• Korean mild carrots - 150 gr.,
• Raw carrots - 2 pcs.,
• Chicken fillet (any chicken meat) - 350 gr.,
• Soft prunes - 160 gr.,
• Onion (small) - 1 pc.,
• Eggs - 6 pcs.,
• Any cheese (hard) - 150 gr.,
• Pickled cucumbers (small) - 3 pcs.,
• Mayonnaise - 400 gr.

Wash the prunes thoroughly and chop them not coarsely, if the prunes are not very soft, then fill it with lukewarm water for 15 minutes.

Peel the onion, cut into small cubes, fry in a heated pan until transparent. While the onion is frying, grate the peeled raw carrots on a large grater and then attach to the onion. While stirring, continue to fry until soft, then add a little salt and pepper.

On the finest grater, grate the boiled carrots, or grind them through a strainer. Mix the finished carrot puree with mayonnaise.

Cut the pre-boiled chicken fillet into small pieces.

Grate the egg whites on a fine grater.

Rub the yolks on a coarse grater.

Cut the pickles into medium strips, do not grate, otherwise the salad will flow.

After the products are prepared, we begin to collect the salad, greasing each one, not very abundantly, with mayonnaise mixed with carrots in successive layers: chicken, fried carrots with onions, proteins, cucumbers, egg yolks, chopped prunes, grated cheese.

The last layer is Korean carrots, which you can pepper a little more (if you like it sharper), do not grease with mayonnaise. Refrigerate for two hours. Let it stand, thereby all the layers of the salad will be well saturated with each other.

The new puff salad with chicken and prunes "Carrot Blues" is ready! Serve! The salad turns out to be amazingly tasty, unusual and tender. Be sure to prepare this interesting (in every sense) salad, believe me, you will not regret it. Bon Appetit!

Recipe 7: puff chicken and prune salad (with photo)

Layered chicken and prune salad is an appetizing and satisfying salad. Simple ingredients, delicious combination.

• Chicken breast - 400 gr.
• Prunes - 50 gr.
• Potatoes - 2 pcs.
• Large carrots - 1 pc.
• Onions - 1 pc.
• Chicken eggs - 3 pcs.
• Gherkins - 6 pcs.
• Fresh dill and parsley - 1 bunch
• Mayonnaise for dressing

Grate the carrots on a coarse grater. Finely chop the onions.

Boil the chicken breast until tender. Salt the broth.

Fry carrots and onions in a little vegetable oil until softened.

Cut the chicken breast fillet into small strips.

Put chicken breast fillet in a salad bowl. Brush with a little mayonnaise.

Pour prunes with hot water and leave to swell. Drain, dry and cut into small strips.

Boil the potatoes in their skins, cool, peel and cut into strips.

Put prunes and potatoes in a salad bowl. Grease each layer with mayonnaise.

Chop the pickled cucumbers (gherkins) very finely, you can grind in a blender.

Put carrots, spread with mayonnaise.

Boil eggs, cool and peel. Grate the proteins on a coarse grater. Lubricate with mayonnaise.

Chop fresh herbs. Put in a salad, rub the egg yolks on top on a fine grater. Salad with chicken and prunes is ready in layers. Bon Appetit.

The peculiarity of salads is that they sometimes mix completely different products in taste, and the result is a delicious dish. So a salad with prunes and nuts, supplemented with vegetables and meat or fruits, will become a welcome guest on the table, because it is not difficult to cook, but a very appetizing dish.

Salad with prunes and nuts - recipe

Puff salads with prunes and nuts will be appropriate for any meal. They look great and are incredibly tasty. And so that during the cooking process there are no difficulties, you can apply the tips below:

It is not for nothing that the salad made from chicken and prunes and nuts was named "Tenderness". All components are harmoniously combined with each other, and as a result, the dish comes out incredibly tender. It is better to pre-peel the cucumber, and then chop it. It is better to use light mayonnaise, it will be even softer with it.

Ingredients:

• boiled chicken - 150 g;
• prunes - 100 g;
• boiled eggs - 2 pcs.;
• cucumber - 200 g;
• nuts - 50 g;
• mayonnaise.

Preparation

1. Fillet, cut into pieces, prunes, nuts, cucumber, grated yolks are placed on the dish.
2. Each layer of components is coated with mayonnaise.
3. Before serving, salad with prunes and nuts is kept in the cold for at least an hour.

Salad with pomegranate, prunes and walnuts is a real work of culinary art. An unusual combination of products plus beautiful decoration - and all guests will be delighted, and the hostess will receive a lot of compliments. Instead of the specified fillet from the breast, you can also take meat from the thighs, it will be juicier.

Ingredients:

• chicken fillet - 250 g;
• beets, potatoes, carrots, eggs - 2 pcs.;
• chopped nuts - 50 g;
• prunes - 100 g;
• medium-sized onion - 1 pc.;
• pomegranate seeds;
• mayonnaise.

Preparation

1. Beetroot, carrots and potatoes are rubbed on a coarse grater and laid out in bowls.
2. Cut the chicken fillet and eggs into cubes.
3. A glass is placed on the dish in the center, and a salad is formed around, laying out the ingredients in the following sequence: half a fillet, carrots, potatoes, a third of nuts, half a beet, a third of nuts, finely chopped onions, chicken, chopped prunes, nuts, eggs and the rest of beets.
4. All layers are coated with mayonnaise.
5. The top of the salad is decorated with pomegranate seeds.
6. The glass is removed, and the salad is removed in layers with prunes and walnuts for a couple of hours in the cold.

"Genghis Khan" salad with prunes and nuts - recipe

Beetroot salad with prunes and walnuts with chicken and hard cheese is a very satisfying delicacy. If all the ingredients are prepared in advance, then the salad is done very quickly. But it is important to remember that in order for the food to be as tasty as possible, it must be infused before serving in the refrigerator.

Ingredients:

• beets - 4 pcs.;
• chicken meat - 400 g;
• carrots - 2 pcs.;
• mayonnaise.

Preparation

1. Boiled carrots and beets are rubbed on a grater.
2. Chop the garlic and nuts.
3. Cheese is also grinded with a grater.
4. The chicken is cut into pieces, fried.
5. A salad with chicken, prunes and nuts is formed, laying out the components in layers: half grated beets, chicken mixed with nuts, mayonnaise, carrots mixed with cheese, mayonnaise, chopped prunes, mayonnaise, beets with garlic.

Turtle salad with prunes and walnuts

With prunes and walnuts - an unusual and very tasty dish, especially children will like it. For them, the salad is best made with yogurt or sour cream sauce. For the dish to look beautiful, it is important that the halves of the walnut kernels are intact, without breaks or damage.

Ingredients:

• boiled chicken meat - 250 g;
• cheese, nuts, prunes - 150 g each;
• boiled eggs - 3 pcs.;
• prunes - 100 g;
• apples - 2 pcs.;
• onion - 1 pc.;
• mayonnaise.

Preparation

1. The chicken is cut into pieces, the onion is crumbled, the whites, cheese and apples are chopped with a coarse grater, and the yolks are finely grated.
2. Layer squirrels, chicken, onions, apples, prunes and cheese, smearing each layer with mayonnaise.
3. The top is covered with yolks, a net of mayonnaise is made and half a nut is placed in each "cell".

Salad with mushrooms and prunes and nuts

Prunes and walnuts from this recipe can perfectly diversify the daily menu, and it will be appropriate on the festive table. Due to the fact that it comes out high in calories, those who are struggling with excess weight often do not need to feast on them. Well, for special occasions this is what you need - fast, simple and tasty!

Ingredients:

• carrots - 200 g;
• prunes - 100 g;
• nuts - 50 g;
• fresh champignons - 200 g;
• small onion - 1 pc.;
• mayonnaise.

Preparation

1. Grated carrots and onions are sautéed separately.
2. Champignons are fried.
3. The salad bowl is covered with cling film, nuts are poured on the bottom, carrots, onions, mushrooms, prunes, again nuts, onions, mushrooms and carrots are spread, each layer is coated with mayonnaise.
4. The salad with prunes and nuts is removed for a couple of hours in the cold, turned over onto a dish, the film is removed and served.

Prague salad with prunes and walnuts

A delicious salad with prunes and nuts can be prepared in a matter of minutes, if, for example, boil carrots and eggs the day before. The recipe indicates that boiled chicken is used, but smoked chicken can also be used. This will change the taste of the dish, but it will still be very appetizing. Components do not need to be laid out in layers, but simply connected. The serving option is chosen to your taste.

Ingredients:

• chicken - 300 g;
• eggs, carrots - 3 pcs.;
• canned green peas - 200 g;
• pickled cucumbers - 4 pcs.;
• onion - 1 pc.;
• walnuts, prunes - 100 g each;
• mayonnaise.

Preparation

1. Cut the boiled chicken into pieces.
2. Eggs and carrots are grated separately.
3. A salad is formed, smearing each layer with mayonnaise: chicken, eggs, diced cucumbers, carrots, peas, nuts, prunes.
4. A delicate salad with prunes and walnuts is decorated with a net of mayonnaise.

Mistress salad with prunes and walnuts

Salad with prunes, raisins and walnuts are called differently. Here it is "Mistress", and elsewhere it can be found under the name "Vitamin", but the essence of the dish does not change. The salad comes out unusual, very appetizing and, importantly, healthy, because it has everything: vegetables, dried fruits, and even garlic.

Ingredients:

• beets - 250 g;
• prunes, raisins, nuts, cheese - 100 g each;
• carrots - 200 g;
• cloves of garlic - 3 pcs.;
• dried apricots - 50 g;
• mayonnaise.

Preparation

1. Boiled beets are rubbed on a grater, prunes are added.
2. Tinder carrots on a medium grater, add raisins, dried apricots cut into strips.
3. Grated cheese is mixed with garlic.
4. Place carrots with dried fruits in a salad bowl, apply mayonnaise, lay the cheese mass, again mayonnaise, place beets with prunes and sprinkle with nuts.

Salad with pine nuts and prunes

And the nuts are so satisfying that they can be safely served without a side dish as an independent dish. This recipe uses boiled beef, but you can also take other meat - boiled pork or chicken, which can be boiled or even smoked.

Ingredients:

• prunes - 100 g;
• canned mushrooms - 200 g;
• onion, egg - 1 pc.;
• boiled beef - 300 g;
• garlic - 2 cloves;
• pine nuts - 50 g;
• mayonnaise.

Preparation

1. Mayonnaise is mixed with garlic.
2. Cucumbers are chopped into cubes.
3. Lay out the salad in layers: prunes, mayonnaise, meat, chopped mushrooms with onions, egg, cucumber, mayonnaise.
4. Sprinkle nuts on top of the salad.

Sweet salad with prunes and walnuts

With prunes and walnuts, it is not only very tasty, but also healthy. Everyone likes this delicacy - both adults and children. In this case, the basic composition of the components is indicated, if you wish, you can add any fruits that you can find to the delicacy: pears, bananas, grapes and berries.

Ingredients:

• orange, apple - 1 pc.;
• prunes, nuts - 100 g each;
• sugar - 1 tbsp. a spoon;
• sour cream - 100 g.

Preparation

1. Apples, prunes and orange are cut into cubes.
2. The nuts are chopped.
3. Mix all the ingredients and season the salad with sour cream mixed with sugar.

Salad with pineapple prunes walnuts

The dish from this recipe will definitely appeal to those who like to combine products with completely different tastes. prunes and nuts - this is a bold culinary solution in which meat and fruit components are harmoniously combined. For dressing, mayonnaise can be mixed in half with yogurt.

This salad with prunes will appeal to everyone who loves the combination of a sweet taste with vegetables, meat, poultry, mushrooms and other ingredients. Such snacks always turn out to be very original and unusual. Even the simplest of them are well suited for a festive table.

Ingredients:

• 2 small boiled beets;
• ½ tbsp. shelled walnuts;
• 2 - 3 garlic cloves;
• 100 - 150 g of already grated cheese;
• 5 - 7 pcs. pitted prunes;
• vegetarian mayonnaise;
• salt.

Preparation:

1. Peel the cooled beets and grate them.
2. Next, chop the peeled nuts, simply chopping them with a sharp knife.
3. Cut the cheese into cubes. An ordinary solid / semi-solid product, and feta cheese, and suluguni and even processed cheeses will do.
4. Pass the garlic through a press.
5. Cut dried fruits, washed and slightly soaked in warm water, into cubes.

Combine food, season salad with vegetarian mayonnaise and salt.

With smoked chicken

Ingredients:

• 8 - 9 pcs. pitted dried prunes;
• 250 g potatoes;
• 2 smoked chicken drumsticks;
• 100 g carrots;
• 2 pickled cucumbers;
• 1 boiled egg;
• 1 onion;
• 2 tbsp. l. light mayonnaise;
• 2 tsp chopped capers;
• fresh herbs and table salt to taste;
• vegetable oil.

Preparation:

1. If the prunes are dry, pour hot water over them for a few minutes after rinsing. Then squeeze and cut into thin strips.
2. Boil the root vegetables, peel and chop into neat cubes. Also chop the onion, pickled cucumber, cooled boiled egg and smoked meat removed from the bones.
3. Chop fresh herbs.
4. Fry the onion cubes in a little vegetable oil until golden brown and crispy.
5. Place all ingredients in a salad bowl and add capers to them.
6. Season the food with salted mayonnaise. Mix.

The salad with chicken and prunes should be steeped in a cool place, after which it can be immediately served.

With the addition of mushrooms

Ingredients:

• 450 g chicken fillet;
• 250 g fresh champignons;
• 70 g pitted dried prunes;
• 100 g of already grated "Russian" cheese;
• 1 onion;
• any fat for frying;
• classic mayonnaise, herbs and table salt.

Preparation:

1. Cook the chicken in salted water until tender, cool and separate into fibers.
2. Peel the mushrooms, cut into slices and fry together with chopped onions in any fat.
3. Pour the prunes with boiling water. When it gets wet, cut into small pieces.
4. Mix prepared foods with grated cheese. Salt.

Decorate the snack with fresh herbs.

"Ladies' whim" with chicken and prunes

Ingredients:

• 1 large fillet;
• 1 fresh strong cucumber;
• ½ tbsp. grated cheese;
• 2 pre-cooked eggs;
• 50 - 70 g of prunes;
• salt and classic mayonnaise;
• a piece of butter.

Preparation:

1. Cut the chicken fillet into small pieces, add salt and fry in well-heated butter until a beautiful appetizing crust appears. Put the chicken in a salad bowl and brush with salted classic mayonnaise.
2. Pour fresh cucumber cubes on top and make a mesh of sauce.
3. Chop the cooled eggs into cubes, mix with salted mayonnaise and spread the mixture over the cucumber layer.
4. Cut the prunes into small cubes and pour the chopped dried fruits onto the eggs.
5. Cover everything with grated cheese.

Send "Ladies' whim" with chicken and prunes in the cool to insist.

With crab sticks and cheese

Ingredients:

• 150 g of juicy crab sticks;
• 2 boiled eggs;
• 70 g dried prunes;
• 100 g of "Russian" cheese;
• 1 pickled barrel cucumber;
• olive mayonnaise;
• salt and herbs;
• 5 pitted olives.

For salads and other appetizers, it is better to choose dried, and not smoked prunes, it is more tender.

The latter is best for soups and baked goods. If the dried product was not at hand, then the smoked one should be cut as small as possible.

Preparation:

1. Soak the washed prunes in hot water for 8 - 9 minutes. Dry and chop finely.
2. Grate the cheese coarsely. Cut the crab sticks into small pieces. Leave a few to decorate the finished dish.
3. Place the serving ring on the dish. Put crab sticks with mayonnaise in the first layer and press with your hands.
4. Then distribute: egg cubes, prunes, pickled cucumber and diced cheese. Sprinkle all layers to taste with salt and grease with mayonnaise.

Carefully remove the serving ring. Garnish the top of the treat with herbs, halved olives and the remaining pieces of crab sticks.

Cooking with cod liver

Ingredients:

• 1 can of cod liver oil
• 2 potatoes;
• 3 - 4 boiled eggs;
• 1 carrot;
• 2 green onion feathers;
• 8 - 9 prunes;
• 1 tbsp. classic mayonnaise;
• table salt and pepper mixture.

Preparation:

1. Boil the root vegetables together. Peel and rub with the coarsest grater.
2. Cool boiled eggs in cold water and separate. Rub whites and yolks separately. The latter can simply be crumbled with your fingers.
3. Soak prunes in warm water and cut into strips. Chop the green onions smaller.
4. Drain the oil from the cod liver, and mash the rest with a fork.
5. The appetizer is laid out in layers in random order. But the root crops must go first, and the yolk last.

Coat the layers with salted mayonnaise with a little ground pepper and cod liver oil.

Tenderness salad with chicken and prunes

Ingredients:

• 250 - 300 g chicken fillet;
• 50 g of shelled walnuts;
• 3 pre-boiled eggs;
• 2 fresh strong cucumbers;
• classic mayonnaise;
• rock salt;
• fresh herbs to decorate snacks.

Preparation:

1. Divide the cooled eggs into whites and yolks. Rub the latter finely. Cut the whites into cubes.
2. Rinse prunes with warm water, dry and cut into small pieces.
3. Cook the chicken until tender and cool directly in the broth.
4. Send the walnuts into a coffee grinder or under a special blender attachment.
5. Peel the cucumbers and cut into cubes. Finely chop fresh herbs. Salt mayonnaise.
6. Put the food in the following order: chicken - dried fruit - fresh cucumber - proteins - nuts - yolks. Products should be selectively coated with mayonnaise sauce.

Be sure to keep the "Tenderness" salad cool for a couple of hours before serving.

With beef tongue

Ingredients:

• 250 g boiled beef tongue;
• 4 pre-cooked eggs;
• 100 g of hard grated cheese;
• 1 sour apple
• 1 tbsp. chopped pitted prunes;
• 50 g coarsely chopped peeled walnuts;
• any mayonnaise-based sauce;
• salt.

Preparation:

1. Be the first to send chopped dried fruits to the salad bowl.
2. Pour the tongue cut into strips on top.
3. Add grated eggs and long apple sticks.
4. Add grated cheese and chopped nuts last.

Season the prepared salad with any mayonnaise sauce. Salt to taste.

Squid recipe

Ingredients:

• 3 squid carcasses;
• 1 sweet yellow pepper;
• 150 g feta cheese;
• 200 g pitted prunes;
• 5 dessert spoons of natural yogurt;
• 2 dessert spoons of mayonnaise;
• a few drops of lime / lemon juice;
• salt and pepper.

Preparation:

1. For the sauce, combine mayonnaise (best homemade), citrus juice and natural unsweetened yogurt. Season with salt and pepper to taste.
2. To boil water. Pour it over dried fruits and raw squids. Immediately transfer the latter to cold water and peel off the curled skin from them.
3. Then cook the seafood in fresh salted water for 3-4 minutes. Allow to cool, cut into thin long cubes. Grind the cheese and bell peppers as well.
4. Squeeze the softened prunes from the liquid and chop into cubes.

Mix the foods and season them with the sauce from the first step.

Prague salad with prunes

Ingredients:

• 450 g boiled chicken breast;
• 10 prunes;
• 2 barreled pickles;
• 1 boiled carrot;
• 1 onion;
• 1 boiled egg;
• ¾ Art. green peas (canned food)
• classic mayonnaise.

Preparation:

1. Place the chopped boiled chicken breast on a flat plate as the first layer.
2. "Draw" a mayonnaise mesh on top.
3. Next, lay out: grated cucumbers, onion cubes (scalded with boiling water and squeezed out of the liquid), grated boiled egg, grated carrots, green peas and prunes.
4. On layers of your choice, make a mayonnaise mesh. To taste, you can add salt to them.

This appetizer is also good to serve in a transparent salad bowl.

With canned corn

Ingredients:

• 3 boiled eggs;
• 100 g dried prunes;
• 100 - 150 g of already chopped cheese;
• 1 can of sweet corn (canned food);
• 1 bunch of green onions;
• fresh garlic to taste;
• salt;
• classic mayonnaise.

Preparation:

1. Rinse dried fruits and cover them with hot water for a quarter of an hour. Then, if necessary, cut out the bones. Chop the prunes not too finely.
2. While the dried fruits are soaking, chop the cooled boiled eggs into cubes.
3. Mix food in a deep bowl. Add shredded cheese and sweet corn without liquid. Leave some of the grains to decorate the finished dish.
4. Mix mayonnaise with mashed garlic and salt.
5. Season the salad with the resulting sauce.

Garnish the appetizer with chopped green onions and retained corn kernels.

Hearty Bean Snack

Ingredients:

• 2 pre-cooked beets;
• 100 g canned white beans;
• 100 g dried prunes;
• olive oil;
• salt and pepper;
• fresh garlic;
• ½ tsp light sesame seeds.

Preparation:

1. Peel the beets, cut into large pieces, sprinkle with olive oil and bake in the oven until soft.
2. Cool the finished root vegetable, cut into neat small cubes.
3. Mix the beets with the beans from the jar (no liquid).
4. Rinse the prunes, pour boiling water for a couple of minutes and cut into small pieces.
5. Combine ingredients and add crushed garlic to them as desired.

Season salad with oil, add salt. Stir the appetizer well and garnish with sesame seeds.

With prunes, tuna and peas

Ingredients:

• 1 can of tuna (in its own juice);
• 1 red onion;
• 150 g frozen green peas;
• 1 handful of pitted prunes
• 1 tsp lemon peel;
• 4 tbsp. l. olive oils;
• 2 tbsp. l. balsamic vinegar;
• salt.

Preparation:

1. Drain the liquid from the tuna. Mash the fish with a fork and send it to the salad bowl.
2. Add thin half rings of red onion there.
3. Boil frozen peas for 2 minutes in salted boiling water, and then pour over with ice water. Send to the rest of the products.
4. Add finely chopped prunes.
5. Combine the remaining components in a separate bowl.
6. Season the prepared salad with the resulting oil sauce and mix well.

Serve it immediately for dinner.

Birch salad with dried fruit

Ingredients:

• 150 g boiled chicken fillet;
• 100 g of prunes;
• 1 onion;
• 2 boiled eggs;
• 250 g fresh champignons;
• 2 pickled cucumbers;
• sunflower oil;
• light mayonnaise;
• salt;
• parsley.

Preparation:

1. Fry thin slices of champignons with small onion cubes in hot oil until browning. Salt. The onion should eventually become transparent, and all the liquid will evaporate from the mushrooms.
2. Put the frying on a flat plate and "draw" a mayonnaise grid on it.
3. Cut the chicken fillet into cubes, salt, mix with mayonnaise and distribute on a fry.
4. Next, arrange the cubes of washed prunes and pickled cucumbers with sauce.
5. Divide the boiled eggs into components and rub separately.
6. Cover the center of the salad with grated yolk, the edges with protein.

Decorate "Birch" with a picture of a tree. Make the "trunk" from mayonnaise topped with small pieces of prunes. Create a "crown" from parsley.

Cooking option with beef

Ingredients:

• 250 g of boiled beef;
• 100 g pitted prunes;
• 1 boiled egg;
• 100 g of hard / semi-hard cheese;
• 100 g of shelled walnuts;
• 100 g pickled cucumbers;
• 1 head of onion;
• classic mayonnaise;
• salt.

Preparation:

1. Cut the onion into small pieces, pour boiling water over them for a couple of minutes and drain the water. This will remove the bitterness from the vegetable.
2. Disassemble the cooled meat into fibers.
3. Chop the pickled cucumbers into thin long strips. Also grind the prunes soaked in warm water beforehand.
4. Rub the egg coarsely. Finely chop the nuts.
5. Collect the appetizer in layers: meat - onions - cucumbers - eggs - nuts. Smear each one to taste with salted mayonnaise.

Cover the finished salad with grated cheese and let it brew well in the cool.

Among the variety of appetizers offered, you can definitely find the one that suits your taste. Try, experiment and create original recipes.

Beef is one of the most popular and affordable types of meat in our country. In addition to its excellent taste, it is rich in valuable iron and protein, and the fat in this type of meat is even less than in chicken. But also, it should be noted that cattle meat is tough meat and each housewife has her own tricks on how to deal with it. Most often, the "fight" with hardness begins with proper cooking and adding additional ingredients to the meat - cream, sour cream, vegetables and even dried fruits. Today we will reveal to you our secrets of how to cook beef with prunes.

Delicious beef salad with prunes

Let's start with a fairly simple recipe, such as beef salad with prunes. We will describe its preparation, of course, step by step, but first of all, let's go over the necessary products. Ingredients that we need in the cooking process:

• Beef - 150 grams;
• Mayonnaise - 150 grams;
• Beetroot - 1 root vegetable;
• Carrots - 1 root vegetable;
• Peeled walnuts - 50-70 grams;
• Boneless prunes - 1 pack;
• Potatoes - 200-250 grams;
• Greens, always fresh.

Salad cooking scheme

Let's start cooking. Cooking this dish at home can be quick if you buy meat that has already been cooked. If you purchased a raw beef fillet, then the following instructions will help you to act correctly in the kitchen:

1. Cook the meat in slightly salted water until tender (about an hour). In order to give the meat an unusual flavor, throw a few black peppercorns, laurel or dried cloves into the water.
2. Fill the "plum apricot" with a small amount of boiling water and let it stand. We need it to “steam up” a little.
3. Rinse vegetables thoroughly and cook until tender, without peeling.
4. Cut the meat and our dried fruit into small cubes.
5. Peel boiled vegetables, and then, at your discretion, can be "processed" on a coarse grater, you can also cut into cubes. The only "but" in the slicing is that all cubes must be of the same size.
6. Laying the salad in layers. Potatoes come first, then carrots, meat, beets and "plum apricot". Coat the layers with mayonnaise.
7. Sprinkle everything with chopped walnuts on top.

As a decoration, you can use prunes and sprigs of fresh herbs. It is better to leave the salad with beef and prunes for a couple of hours alone, it will infuse, it will become tastier and then you can safely serve it to the table.

Three recipes for "hot beef" with prunes

According to the law of the genre, the salad on the table is replaced by a hot dish. We will take a step-by-step look at three options for cooking beef with prunes with a photo. Our first classic recipe is beef stew with prunes. Stewed beef with prunes according to this recipe is very tender and aromatic, and the presence of "plum apricot" gives a slightly sweet hue.

Tender beef with prunes

This dish is as easy to prepare as the previous salad. And if you are not a cook from God, then it's okay, this recipe will succumb to you without any problems. Stewed beef with prunes according to this recipe is very tender and aromatic, and the presence of "plum apricot" gives a slightly sweet hue. So, we need:

• Beef fillet 500 - 600 grams;
• Prunes - 200 grams;
• Purple bow 1-2 heads (depending on size);
• Carrots - 1 piece;
• Tomato paste - 2 large spoons;
• Olive oil 4-5 large spoons;
• Laurel - 3 leaves of medium size;
• 2-3 glasses of water;
• Dried basil, salt, ground black pepper and other spices to taste.

Let's start cooking:

1. Cut the onion into slices.
2. Cut the carrots into cubes.
3. Saute the onions and carrots over low heat for about 10 minutes, then pour in the tomato paste and fry for another 3 minutes.
4. In another pan, fry the meat in olive oil. Add salt and pepper to taste.
5. Take a saucepan with a thick bottom, place the fried meat and sautéed onions and carrots there.
6. Add peppercorns, bay leaves and a couple of teaspoons of dried basil.
7. Pour the contents of the pan with water and simmer over medium heat for 50-60 minutes.
8. Then we add our dried fruit, washed with cold water, and simmer for another 10 - 15 minutes.

The finished dish can play both a solo part and perform with a side dish. You can choose a garnish as you wish.

Baked beef with prunes

• A large piece of meat - 1.5 kilograms;
• Pitted prunes - 300 grams;
• 1-2 onions;
• Kefir, lemon juice and soy sauce - 100 ml each. everyone;
• Salt, pepper and spices to taste.

The cooking process is not difficult. The most important thing is to observe the temperature regime and not overdry the meat.

1. First you need to marinate the meat. To do this, mix the soy sauce, lemon juice and kefir in equal proportions.
2. Immerse the meat in the marinade for 2-3 hours.
3. Pour boiling water over the dried fruit and let it steam.
4. We take out the meat from the marinade and make a longitudinal cut in it, which we fill with dried plums. If desired, after filling, the meat can be pulled together with a tourniquet or secured with skewers.
5. Rub a piece of meat with a mixture of salt, pepper and herbs and spread it on foil.
6. Place an onion pillow around the meat and wrap the foil tightly.
7. Place the slice in a baking dish, on the bottom of which a small amount of water was previously poured.
8. We bake at a temperature of 200 degrees for 1 hour.
9. We take it out of the oven and enjoy the result.

This is how the cooking went quickly, and what a delicious baked "filechka" decorates your table ...

Beef with prunes in a slow cooker

No less festive, but a more modern recipe for beef with prunes, cooked in a slow cooker. We need:

• Beef 500 - 600 grams;
• Onions 1 - 2 pieces;
• Flour - 2 large lodges;
• Prunes - 100 grams;
• Water or beef broth - 500 ml.;
• Dry red wine - 2 large spoons;
• Garlic - 3 cloves;
• Salt, pepper and spices to taste.

Let's start our step-by-step process of preparing beef with prunes:

1. Pour boiling water over the dried fruit and let it steam.
2. Cut the meat pulp into small cubes and lower it into the multicooker bowl. We install the program in our wonderful “frying” oven and fry for 20 minutes.
3. After 10 minutes, add finely chopped onions and dried plums to the meat.
4. Then add chopped garlic, salt, pepper, spices, flour and red wine.
5. We mix everything thoroughly and cook for the rest of the time.
6. At the end of the "frying" program, fill the contents of the bowl with beef broth (water) and cook for 60 minutes in the "stewing" mode.

When the dish is ready, it can be served with fresh vegetables or any other side dish of your choice. If you haven't noticed, then this beef with prunes was cooked in a slow cooker without a single drop of oil, which can delight lovers of lean food.

Today we introduced you to simple, but at the same time very original recipes of beef with prunes. Dishes prepared according to these recipes will become a decoration of any table, and their taste will remain in your memory for a long time.

It appears at our table quite often - I usually cook it for dinner, replacing it with both a meat dish and a side dish at the same time. As a rule, this does not happen in the summer season, when there are enough fresh vegetables and herbs on the table - I cook it in late autumn, winter, early spring - when I want tasty, juicy and solid food. fits perfectly into the given framework - everything is fine in it: it is hearty (a piece of bread and a couple of spoons of salad - and this is enough for dinner to take place), rather light (an apple in the composition turns the overall composition into a rather fresh and appetizing appetizer), original ( nuts and prunes make the salad not trivial, it tastes very interesting). A separate plus - the salad is not heavy, it will not lie like a stone in the stomach and will not even grow huge centimeters to the waist - of course, provided that you limit yourself to a standard portion and do not gobble up the whole bowl in one sitting on your own. In general, here's a recipe for a salad with beef and prunes, and you will decide for yourself what to do with it - I think you will figure it out!

Every evening, the pounds dropped in the gym wait patiently for me in the fridge.

I have already mentioned that I usually cook for dinner, and therefore I never have the opportunity to photograph it in daylight, so that you feel trust in the recipe and understand that it is not only delicious, but also beautiful. In general, I have no photo evidence, so I'll just have to believe: the salad is worthy to cook it. Try, evaluate and fall in love - for some reason I am sure that you will make friends with him!

Ingredients:

200 g of boiled beef;

50 g of hard cheese;

30 g hazelnuts;

50 g of prunes;

salt, mayonnaise to taste.

The salad is flaky, so it looks pretty if you cook it in a transparent bowl. If you have free time, you can make the salad in portions - collect it in small salad bowls or even serve it in the form of verrines. With us, as a rule, this is an ordinary "home" salad, so I do not play and do everything in a common dish, however, the same recipe can be implemented as a festive treat, then I recommend to get a little confused with the decoration and think about how to serve the salad with beef and prunes beautifully.

So, the first layer is an apple. We clean it from the skin, rub it, squeeze the juice a little and put it on the bottom of the salad bowl. Remember that an apple contains a bunch of iron, which oxidizes rather quickly in air, so if you need not just a tasty salad, but also a presentable one, mix the apple with a couple of spoonfuls of lemon juice right after rubbing, this will prevent browning.

Cover the apples with a thin layer of mayonnaise. Well, or not thin, if you like more sauce. Or average, if you did and want to show your husband how delicious he came out.

Rub eggs on top of the apple (or cut into cubes - according to your mood). Some mayonnaise again.

Cover with mayonnaise.

And rub the cheese.

Everything! Quite simple, "quick" salad, which will take very little time to prepare.

You can serve right away, you can let it brew a little. Bon Appetit!