Original lilac salad for the holiday table. How to prepare Lilac salad: recipe ideas. Lilac "Puff" salad with champignons, lightly salted cucumber and chicken

Ingredients:

chicken fillet – 300 g
chicken egg – 5 pcs.
hard cheese – 200 g
canned pineapple – 200 g
onion – 1 small head
mayonnaise – 150-180 g
table vinegar – 1 tsp.
Sunflower oil – 1 tsp.
ground black pepper - to taste
salt - to taste
parsley - a few sprigs
dry natural lilac food coloring – 1/3 tsp.

Luxurious bushes of white, purple and pink lilacs, decorating parks and gardens with fragrant flowers, are constant companions of spring and the great Victory. Unfortunately, lilacs do not bloom for long, and we cannot fully enjoy the fragrant inflorescences of these wonderful shrubs. But, if you show your imagination, you can give yourself the pleasure of admiring spring flowers all year round. For example, prepare a layered salad “Lilac Branch”.

The basis of the dish is baked chicken. It goes perfectly with spicy hard cheese. This duet is perfectly complemented by two opposites - spicy onions and sweet pineapples. Boiled eggs add brightness to the dish, making the dish quite satisfying. And the connecting link is mayonnaise. But, the most important thing is the decoration of the salad - white and soft lilac branches of lilac, giving the dish a spring note and a formal look.

Step-by-step recipe for “Lilac Branch” salad with photos

Salad products.

Rinse the chicken fillet well and dry. Rub the meat with black pepper and salt.

Preheat the oven to 180° C. Grease a baking dish with sunflower oil and place the fillet in it. Cover the pan with food foil and place in the oven for 30 minutes.

Meanwhile, hard boil the eggs. Place them in a saucepan with cold water, bring to a boil and cook for 10 minutes from the moment of boiling.

While the chicken is baking and the eggs are boiling, peel, wash and finely chop the onion.

Place the onion in a bowl and cover with lukewarm water mixed with vinegar. Let marinate for 10 minutes. Then place the onion in a colander to drain the liquid.

Cool the boiled eggs by placing them in cold water and peel them. Cut three eggs in half.

Carefully separate the yolks from the whites. Grate the yolks on a fine grater.

Also grate the whites using a fine-hole grater into another bowl.

Grate the remaining two eggs on a coarse grater.

Remove the pan with the chicken fillet from the oven and let it cool. Cut the meat into small cubes.

Grate the cheese on a grater with large holes.

Open a can of pineapples. Place the contents in a colander to drain the syrup. If you purchased pineapples in the form of rings, then cut them into small cubes. And, if in pieces, then leave it as is.

Next, start assembling the salad.

Place chicken fillet in a large tall salad bowl. Lubricate with mayonnaise.

Sprinkle with pickled onions. And grease with mayonnaise again.

Spread the pineapples in an even layer. Top with mayonnaise.

Place coarsely grated eggs on the pineapples. Lubricate with mayonnaise.

Sprinkle with grated cheese.

Distribute the yolks evenly on the cheese layer.

All that remains is to decorate the salad in the form of lilac branches. Or even a bouquet. Divide the finely grated whites into 5 equal parts. Tint three parts lilac using food coloring as directed on the package. Wash the parsley and dry it. Decorate the colored and light whites on the surface of the salad in the form of lilac flowers. And make the branches from the leaves and stems of parsley.

Note to the owner:

The chicken doesn't have to be baked. You can boil the fillet. This is not difficult to do: rinse the meat, place it in a saucepan with cold water, bring to a boil, skim off the foam. Add salt and cook for 30 minutes.
If you can't find lilac food coloring in the store, use beet or red cabbage juice.

“Lilac” salad is a recipe that continues, following the puff pastry, a series of original and tasty servings of cold holiday appetizers.

Behind the blooming rose of the previous dish, today, as you see in the photo, the “Lilac” salad is decorated with a sprig of blooming lilac. This is why some people also call it “Lilac Bouquet Salad,” but regardless of the name, the dish is just as easy to prepare and decorate.

The chicken meat in it goes well with mushrooms, pickled cucumbers and canned corn.

The tasty and satisfying Lilac salad will perfectly diversify any holiday menu, be it New Year or March 8th.

Ingredients

To prepare the original Lilac salad we will need the following products.

300 g chicken fillet or 1 large chicken leg
0.5 cans canned corn
300 g champignons (oyster mushrooms, chanterelles, any raw mushrooms)
3-4 eggs
2-3 pickled cucumbers
1 medium onion
3 sprigs parsley for garnish
1 small beet
250 g mayonnaise
vegetable oil for frying
salt and pepper to taste

The process of preparing puff salad “Lilac”

Boil the chicken breast or ham in salted water until tender within 40 minutes after boiling.
Let's boil the eggs, pouring water over them, for 10-15 minutes to hard-boil them.
Peel and cut the onion into small cubes and fry in refined vegetable oil until golden brown.
Cut the washed and soiled champignons into slices and follow the onions in the same frying pan.
After pouring a little oil, fry until the liquid that comes out of them boils away. Let's add salt, and if you like, add pepper to taste.
Cut the pickled cucumbers into cubes.
Cut the chicken fillet into cubes.
Peel the egg and separate the whites from the yolks.
Grate the whites on a coarse or medium grater, and grate the yolks on a fine grater.
Now let's color some of the whites using beet juice. To do this, grate the washed beets on one end on a fine grater and squeeze out the juice through cheesecloth.
We only need 1 teaspoon of this natural beet juice dye.
Add it to the eggs and mix; the whites will immediately turn a beautiful lilac color.
All ingredients are ready.

Now you can lay out the Lilac salad in layers:

Now comes the most pleasant, creative process - colorfully decorating the Lilac salad, giving it a festive, blooming look. We coated the top and sides of the salad with mayonnaise and now sprinkle with grated egg yolk.

Let's start laying out the lilac flowers: take one tablespoon of grated egg white and beautifully arrange it in the form of a bouquet on the salad.

3 sprigs of parsley complete the colorful composition.

Bon appetit!

You can decorate any puff salad with such a colorful bouquet of lilacs and it will immediately take on an elegant look, taking its rightful place on the holiday table.

Video recipe for preparing salad “Bouquet of Lilacs”

You can prepare colorful recipes:

Step 1: Prepare the ingredients.

Open a can of canned fish and place the contents on a plate. Pink salmon, saury, sardine and mackerel are best suited for salad. But you can try other options. Mash the fish thoroughly with a fork and remove large bones.

Finely chop the onion and transfer it to a frying pan for subsequent frying. You can use canned oil as oil, but it is worth making a reservation, it does not contain useful substances, and it is better to fry the onions in olive or sunflower oil. But canned oil has its own advantages - firstly, the aroma, which will be transferred to the onions, and secondly, it saves money. But it's up to you. Rinse the potatoes with running water and cook in their skins until tender. You can also add eggs, which should also be washed beforehand.

Cut fresh cucumbers into cubes, half rings or three on a coarse grater. Grind the finished peeled potatoes in a similar way. The smaller the ingredients, the faster and better the salad will be soaked in the dressing. Which means it tastes better. We peel the eggs, set aside 2 eggs for decoration, and grate the remaining three on a coarse grater.

Step 2: Prepare the Lilac Branch salad.

We begin to assemble the salad in layers. We take a salad bowl, either flat or deep will do. The main thing is that it is wide, and it is more convenient for you to fill it. The first layer is potatoes, they need to be salted and then greased with mayonnaise. We will process each layer in this way. Then we lay out the mashed canned food, a layer of chilled fried onions on it, then a layer of chopped eggs, and a layer of fresh cucumbers completes our composition. We also grease the top layer with mayonnaise and begin preparing the salad.

Step 3: Decorate the Lilac Branch salad.

The eggs that we left for decoration need to be divided into whites and yolks. We grate the yolks on a fine grater and mix them with cheese, which we subject to the same procedure as the yolks. Stir the mixture and pour it onto the salad. You will get a yellow clearing on which you need to plant “lilac”.

The role of lilac flowers will be played by egg whites. They also need to be grated on a fine grater. If you prefer to make white flowers, you can put them on the salad. And for a beautiful and delicate lilac color, you will have to soak the whites with freshly squeezed raw beet juice. Natural, affordable and very effective dye. We lay out the whites in the form of flowers, alternating white and lilac colors. The parsley needs to be washed, dried and divided into leaves - these will be lilac branches. Place the prepared salad in the refrigerator to let it steep. This will take 2-3 hours, and you will have time to set the table.

Step 4: Serve the prepared “Lilac Branch” salad.

We serve the finished creation chilled, along with other dishes for a holiday or just dinner. Get ready to hear a lot of compliments addressed to you! Bon appetit!

To give a different shade of lilac to flowers, use the juice of other products - blueberries, red cabbage, black currants.

Instead of colored protein, the role of lilac flowers can be played by finely grated ham. True, the shade will be closer to pink. Although ham can also be colored.

If the cheese doesn't grate well, keep it in the freezer for a few minutes.

Instead of canned fish, you can use boiled beef, chicken fillet, shrimp and other favorite foods. Experiment!

Salads with canned food are frequent “guests” on the holiday table. You can prepare a wide variety of salads. The most common salads are Mimosa and Lilac Branch.

They are not that difficult to prepare. And it takes a little food to prepare. The beauty of these salads lies in their design.

If you want to surprise your guests and please your loved ones, try preparing the festive salad Lilac Branch. To prepare this salad we will need the following products:
One can of canned fish in oil,
five large eggs
three large potatoes,
two heads of onion,
a couple of fresh large cucumbers,
250 g hard cheese,
one small beet,
olive mayonnaise,
fresh herbs for decoration.

1. To prepare a salad, it is best to take mackerel, saury or sardine in oil. Open a can of canned food and take the fish out of it. Place on a plate and mash with a fork. If there are large seeds, remove them. Fry the finely chopped onions over medium heat in a small amount of vegetable oil.

Fill the potatoes with water and cook until tender in salted water. Boil the eggs in a separate bowl. To prevent them from bursting during cooking, add some salt to the water. Grate fresh cucumbers on a coarse grater. We do the same procedure with boiled peeled potatoes and three boiled eggs.

2. The ingredients are all prepared. Now we begin to prepare the layered salad. Place the grated potatoes in the first layer on a flat dish and distribute them evenly over the entire surface. Lightly grease with olive mayonnaise. Next, lay out the canned food and also grease it with a little mayonnaise. The next layer is fried onion, smeared with mayonnaise. Then lay out the grated eggs and also grease with mayonnaise. The last layer is cucumber. When the salad is formed, grease it with mayonnaise.

3. Grate the yolks and hard cheese on a fine grater, then mix these two ingredients. Sprinkle the resulting mixture onto the salad.
4. To make lilac flowers, we use egg whites, grated on a fine grater. You can make white lilacs, or you can make lilac flowers. To obtain this shade, we use freshly squeezed juice of fresh burgundy beets. Grate it and squeeze out the juice through several layers of gauze. Add the finished juice to the whites, mix and they will turn lilac.

Place the prepared egg whites on the salad in the form of lilac flowers. We wash several leaves of fresh herbs. We place the green leaves on the salad in the form of lilac branches. Place the finished salad in the refrigerator for three hours to cool and serve on the festive table. I wish everyone a bon appetit!

Salad “Lilac Bouquet” recipe with photos step by step

This bright and tasty salad belongs to the category of festive dishes; its original design will be the main decoration of any celebration. Delicate lilac will bring back memories of warm sunny days with a riot of bright colors and wonderful aromas.

The main point in preparing the “Lilac Bouquet” salad is not its content, but its design, so you can turn any of your favorite salads into a “Lilac Bouquet”.

I will offer the option of puff pastry and mushrooms.

Salad ingredients:

chicken (fillet) – 200 g

fresh champignons – 200 g

fresh cucumber – 1 pc.

cheese – 150 g

boiled chicken egg – 3 pcs.

garlic – 1 clove

mayonnaise – 150 ml

vegetable oil – 2 tbsp. l.

Ingredients For decoration:

dill - a few sprigs

beet juice – 1 tsp.

Number of servings: 8

Preparation time: 30 minutes

Cooking time: 30 minutes

Purpose (breakfast, snack, lunch, dinner): lunch, dinner

Recipe

Preparing Ingredients

Boil the chicken fillet until tender in 1 liter of water with the addition of 0.5 tsp. salt. To make the salad, I used the breast, but fillet from another part of the bird’s body will also work.

Cool the boiled chicken and chop it into cubes or sticks with a knife.

Wash the champignons and cut into fairly large slices.

Fry the mushrooms in a frying pan with vegetable oil for 5 minutes, stirring occasionally.

At this time, chop the onion.

Place the onion in the frying pan with the champignons, add a pinch of salt, a little ground black pepper, stir and fry for another 4-5 minutes (until the onion is soft). Remove from heat and let cool.

Grind the cheese on a grater.

Wash the cucumber, cut off the ends and cut into small thin cubes. I highly recommend not ignoring this ingredient, as the cucumber adds the necessary freshness and juiciness to the salad.

Boil the eggs, cool, peel the shells. Carefully separate the yolks from the whites. Grate the whites into a fine grater.

Place 1/3 of the whites in a separate container and add a few drops of beet juice (boiled or fresh, it doesn’t matter) onto them. The beets will turn the chicken whites a lilac-pink color.