From salads on the New Year's table they always expect originality and sophistication. One of the products that can give these wonderful qualities to any snack is prune - dried fruit with a very delicate piquant taste. It is in perfect harmony with vegetables (especially beets and carrots), poultry, mushrooms, cheeses and various nuts, which gives a wide scope for culinary experiments. We bring to your attention the 10 most interesting salad recipes with prunes - intriguing, effective and, of course, very tasty!
Cocktail Salad with Liver
What is required:
• Carrots (2 pieces)
• Hard cheese (200 grams)
• Walnut kernels (a small handful)
• Onions (2 heads)
• Boiled liver - suitable for both chicken and pork (300 grams)
• Pitted prunes (150 grams)
• Nutmeg (to taste)
• Mayonnaise for a layer.
How to cook:
1. Finely chop a couple of onions. Fry until golden with carrots grated on a coarse grater. In the process, vegetables must be salted and lightly seasoned with nutmeg.
2. Cheese also cut on a coarse grater. Grind the boiled liver with a knife, grind the nuts to the state of crumbs.
3. Soak the prunes in boiling water until softened. Cut into small cubes or stripes.
4. Arrange the prepared foods in a bowl: the liver is laid first, followed by onions with carrots, cheese chips and slices of prunes. Grease each layer of liver salad with mayonnaise, sprinkle nut crumbs on top of prunes.
Holiday salad with prunes and mushrooms
What is required:
• Cashew nuts (70 grams)
• Prunes (100 grams)
• Chicken legs (2 pieces)
• Dark seedless grapes (100 grams)
• Butter (50 grams)
• Fresh champignons (300 grams)
• Layer mayonnaise
• Cheddar cheese (150 grams).
How to cook:
1. Scalp washed prunes with boiling water. Soak for 5-6 minutes, then cut into thin slices.
2. Wash the mushrooms thoroughly. Chop the plates and fry in butter (if desired, you can add not fried, but pickled mushrooms to the salad).
3. Boil and cool the chicken legs. Having rid of the skin and bones, cut into small pieces.
4. Randomly crush the cheese on a grater - the chips can be both small and large.
5. Collect the salad in layers: first spread the chicken on the dish, put the mushrooms, prunes, cheese and nuts on top. Generously cover each "floor" of appetizers with mayonnaise, top out with halves of dark grapes.
Hearty Salad with Prunes and Ham
What is required:
• Boiled eggs (3 pieces)
• Prunes (8 pieces)
• Fresh cucumbers (2 pieces)
• Ham (300 grams)
• Mayonnaise for dressing
• Onion and dill to taste.
How to cook:
1. Crush the ham with medium cubes. Cut peeled cucumbers in the same way.
2. Finely chop the washed and slightly steamed prunes.
3. Combine the products in a salad bowl. Add chopped greens and finely chopped eggs.
4. Season the salad with mayonnaise. Put on a serving plate, garnish with dill sprigs and prune slices.
Light salad with prunes and avocado
What is required:
• Boneless olives (40 grams)
• Sesame seeds (1 teaspoon)
• Avocado (half the fruit)
• Liquid honey (1 teaspoon)
• Orange (1 fruit)
• Soy sauce (1 tablespoon)
• Arugula (1 bunch)
• Prunes (70 grams)
• Olive oil (35 grams)
• Any hard cheese (50 grams).
How to cook:
1. Stir in olive oil, honey and soy sauce.
2. Pour sesame seeds into a hot skillet without oil. Brown until light golden.
3. Rinse, dry and pick the arugula with your hands.
4. Peel half the avocado from the skin. Cut into thin transverse plates.
5. Citrus also rid of the peel. Disassemble into separate slices, each cut into small slices, eliminating the film.
6. Slice hard cheese into small cubes, prunes into thin strips.
7. Combine the products in a salad bowl. Season with honey and soy sauce, sprinkle with sesame seeds.
Spicy Korean Carrot Salad
What is required:
• Sweet prunes (80 grams)
• Garlic (1 clove)
• Peeled walnuts (20 grams)
• Boiled eggs (3 pieces)
• Korean carrot (150 grams)
• Hard cheese (100 grams)
• Layer mayonnaise
• Chicken fillet (300 grams).
How to cook:
1. Boil or bake the fillet until cooked. After cooling, cut into small slices.
2. Rinse the prunes thoroughly. Soak in boiling water for 5-10 minutes, then dry and cut into strips.
3. Peel and finely grate the garlic (can be passed through a press). Mix with mayonnaise and coarsely grated cheese.
4. Separate egg whites and yolks. Separate on a fine grater.
5. Heat the pan without oil. Lightly brown walnuts, after cooling, chop kernels in any convenient way and mix with seasoned Korean carrots.
6. Collect an elegant salad: put prunes in an even layer, cover with salted and slightly pepper chicken, carrots with nuts and cheese and mayonnaise sauce (grease with mayonnaise every layer, except for cheese). Sprinkle squirrels on top, and then, after another layer of mayonnaise, and yolks (any greens will perfectly decorate the top of the salad "cake"). If desired, the side snacks can also be covered with mayonnaise.
Christmas salad with prunes and orange
What is required:
• Canned Corn (150 grams)
• Boiled eggs (5 pieces)
• Crab sticks (100 grams)
• Garlic (a pair of cloves)
• Prunes (50 grams)
• Mayonnaise for dressing
• Orange (1 fruit).
How to cook:
1. Peel and crumble the diced eggs. Chop the crab sticks in the same way.
2. Steam the prunes in boiling water. Drain and chop into cubes too.
3. Rid citrus from skins and films. Cut the cleaned pulp into medium-sized slices.
4. Combine in the salad bowl all prepared products. Season with mayonnaise mixed with garlic (pre-pass through a press).
5. Season the appetizer to your taste and garnish with corn kernels.
Beijing cabbage refreshing salad
What is required:
• Long loaf or bread (100 grams)
• Canned Corn (200 grams)
• Sour cream (6 tablespoons)
• Prunes (100 grams)
• Mayonnaise (a couple of tablespoons)
• Apple (1 large fruit)
• Hard cheese (100 grams)
• Beijing cabbage (200 grams)
• Sunflower oil (1 tablespoon)
• Spices and salt to taste.
How to cook:
1. Drain the liquid from the jar of corn.
2. Cut the cheese on a coarse grater.
3. Rinse and dry the cabbage leaves. Cut into thin strips.
4. Steam the prunes in hot water. Chop exactly like cabbage.
5. Cut the loaf or bread into small cubes. Fry in hot oil until crispy, put on a paper towel and sprinkle with your favorite seasonings.
6. Wash and finely chop the apple.
7. Combine mayonnaise with sour cream. The optimum ratio is 1: 3.
8. Stir in a salad bowl all products, except crackers. Slightly salted, season the appetizer with sour cream and mayonnaise sauce. Sprinkle crackers on top just before serving.
Delicious Pineapple Holiday Salad
What is required:
• Prunes (200 grams)
• Smoked chicken breast (1 piece)
• Canned or fresh pineapple (350 grams)
• Apples (2 fruits)
• Mayonnaise (about 300 grams).
How to cook:
1. Boil the chicken breast for 17-20 minutes. Cool, cut into medium cubes.
2. Scald prunes with boiling water. Leave in water until swelling for 15-20 minutes, then dry and finely chop.
3. Randomly chop the pineapple and apple pulp (previously the fruits should be removed from the peel).
4. Put the food on the dish in the following sequence:
- Hen;
- pineapple (cover with mayonnaise net);
- apples (mayonnaise is applied again);
- prunes.
To decorate the holiday salad, you can use any greens or walnut kernels.
Puff salad with beets and dried fruits
What is required:
• Carrots (1 large)
• Dark raisins (1 tablespoon)
• Garlic (a pair of cloves)
• Pine nuts (1 tablespoon)
• Boiled beets (1 large)
• Dried apricots and prunes (40 grams each)
• Mayonnaise (3 tablespoons)
• Hard cheese (100 grams)
• Peeled walnuts (20 grams).
How to cook:
1. Rinse thoroughly all dried fruits. To soften, they can be soaked in cold water, the process will take several hours.
2. Cut prunes and dried apricots into small slices. Combine the latter with raisins and thin carrot straws, season with 1 tablespoon of mayonnaise.
3. Cheese also cut as thin as possible. Stir with mayonnaise and garlic squeezed through a press.
4. Peel and grate the beets coarsely. Combine with prunes and chopped walnuts (separate about 10 grams, the rest should be used for decoration). Season the mixture with mayonnaise.
5. Collect the salad using a round culinary form: evenly distribute the carrot mass, lay on it the cheese and garlic, and then, respectively, the beetroot mixture. Each layer is slightly crushed with a spoon.
6. Carefully remove the ring. Put pine nuts on the edge of the top of the salad, and scatter the remains of walnuts in the center. At the end, dress up an exquisite meal with leaflets of greens.
Sweet Portion Salad
What is required:
• 33 percent cream (100 milliliters)
• Apples (3 medium fruits)
• Sugar powder (1 tablespoon)
• Sour cream (200 grams)
• Tangerines (4 fruits)
• Prunes (200 grams)
• Dry white wine (1 tablespoon)
• Peeled walnuts (5 tablespoons)
• Vanilla sugar (0.5 tablespoon)
• Orange (1 large fruit)
• Lemon juice for fruit sprinkling
• Raisins to the taste of the cook.
How to cook:
1. Thoroughly rinse dried fruit. Pour clean water in a saucepan, bring to a boil and immediately remove from heat. After cooling (right in the liquid), dry and chop the prunes with straws.
2. Wash and peel the apples. Chop straws, sprinkle with lemon juice so that the flesh does not darken.
3. Cut the zest from the washed orange. Crush all the same small straws.
4. To sort all citruses into separate segments. Each cut into small pieces.
5. Grind nuts in any convenient way.
6. Put the cream in a saucepan. Sprinkle with vanilla sugar and pour dry wine. Warm up the composition for five minutes, then set aside from the stove, add sour cream and mix thoroughly.
7. Arrange the assorted fruit in a bowl, alternating with chopped nuts. Pour each serving with wine and cream sauce.
8. Immediately before serving, sprinkle dessert salad with chopped orange zest.
