Cut the onion as small as possible, in a very small cube. Pour into a bowl, fill with vinegar and a pinch of sugar. Leave in the marinade for ten minutes.

Dry the walnut kernels in a pan without adding oil. Stir constantly, make the fire minimal so as not to burn out. Let cool. At this time, separate the boiled chicken from the bone and boil the hard-boiled eggs.

We cut the chicken meat into small pieces or divide it into short, narrow fibers. Put it in a plate or salad bowl in the first layer.

Pour the pickled onion cubes onto the chicken meat, squeezing from the marinade. We make a net of thick mayonnaise or cover the chicken and onions with a continuous layer of mayonnaise if you like juicy salads.

Rub the protein together with the yolk through a fine grater. Sprinkle the salad on all sides. Lubricate generously with mayonnaise.

The next layer is made from hard cheese grated through a coarse grater. We close the egg layer so that the protein does not shine through the cheese shavings.

Coarsely chop peeled walnuts or toasted peanuts. Sprinkle the salad on top and make a rim on the plate.

Cut the prunes into long thin strips. We spread it on the cheese, decorate the salad arbitrarily. Let it brew a little (cover so that the cheese does not dry out) and serve, slightly chilling.

We bring to your attention a delicious, hearty and easy-to-prepare "Prince" salad with beef, eggs and pickles. This dish can be made without much effort for any holiday as an alternative to "" and many other popular snacks. There are no difficulties in the recipe, you just need to boil the meat in advance (preferably the night before) in order to save the time allotted for cooking.

The "Prince" salad looks most attractive if you put the ingredients on the plates in portions using a serving template. However, if you do not have time for this, it is quite possible to form a salad in one common salad bowl.

Ingredients:

• beef - 500 g;
• eggs - 4 pcs.;
• pickled or pickled cucumbers - 150-200 g;
• walnuts - 100-150 g;
• garlic - 3-4 teeth;
• mayonnaise to taste.

Salad "Prince" recipe with photos step by step at home

How to make a salad "Prince" with beef

1. Cook the beef until tender (do not forget to add salt to the water). Allow the meat to cool, and then cut into thin cubes or disassemble into fibers.
   
2. Boil the eggs, peel and cut into small cubes.
   
3. Remove the cucumbers from the marinade and chop into small square pieces, mix with finely chopped garlic.
   
4. We proceed to "assembling" the components of the dish. We distribute half a portion of boiled beef along the bottom of a common salad bowl or immediately over portioned plates (as in our example), grease with mayonnaise. The meat layer must be smeared especially carefully so that the salad does not turn out to be dry.
   
5. Next, distribute half of the cucumbers. Again we apply a mayonnaise layer, but not so abundant.
   
6. Put half of the eggs on top of the cucumbers, coat, lightly sprinkle with salt / pepper if desired. Then we repeat the layers again in the same order.
   
7. Sprinkle generously on the salad with chopped knife or walnuts chopped in a blender. We leave this layer without mayonnaise grease.
   
8. It will take a couple of hours to completely saturate the salad, so immediately after cooking we send it to the refrigerator shelf and take it out before serving. If you wish, we decorate the finished dish with herbs or in any other way at your discretion.
   

"Prince" salad with beef is ready! Bon Appetit!

Let's start with one of the classic recipes. The dish turns out to be very satisfying, since it contains a lot of protein products - meat, cheese, eggs, nuts. Soy sauce gives the salad an original flavor. This dish does not cook quickly, but after trying it, you will understand that the time was well spent.

Cooking time: 1 hour
Servings: 4

Ingredients:

• chicken breast, fillet (500 g);
• prunes (150-200 g);
• shelled walnuts (200 g);
• hard cheese (200 g);
• boiled chicken egg (4 pcs.);
• cucumber (2 pcs.);
• butter (100 g);
• garlic (4-6 cloves);
• sunflower / olive oil (for marinade, 2 tbsp. l.);
• soy sauce (for the marinade, 2 tbsp. l.);
• mayonnaise (200 g);
• pomegranate (for decoration, 1 pc.);

We advise you to pre-soak prunes in warm water for 20 minutes. This will make it softer and more delicious.

Preparation:

1. Prepare the chicken marinade. Crush the garlic (2-4 cloves) with a knife. Add vegetable oil and soy sauce, as well as salt, pepper and other spices to taste. To stir thoroughly.
2. Brush the chicken fillet on all sides with the marinade. Cover with cling film and refrigerate for 20-60 minutes.
3. Fry the walnuts in a dry skillet for 5 minutes, stirring constantly. This will make them taste fuller.
4. Crush half of the nuts in a mortar or grind with a blender. Coarsely chop the remaining part with a knife.
5. Remove the fillet from the refrigerator, remove the foil and shake off the garlic. Fry the meat on each side for 2-3 minutes in a preheated pan. Do not add cooking oil.
6. Turn on the oven and preheat it to 180 ℃.
7. Cut the fillets into pieces of about 100 g. Put 20 g of butter on top of each piece and wrap the fillets in foil (each piece separately). Fold everything into a baking dish and place in the oven for 10 minutes.
8. Grate the cheese on a coarse grater.
9. Peel the eggs and cut them into strips. Leave half of one egg to decorate.
10. Cut fresh cucumbers into strips. You can peel them if you wish.
11. Peel the pomegranate and separate the grains.
12. Remove the meat from the oven and cool.
13. Cut the prunes into strips. Do not use all prunes, leave a few for decoration.
14. Grate 2 cloves of garlic on a fine grater.
15. Cut the cooled chicken into strips.
16. Put the salad in layers on the prepared wide dish. The first layer is cheese. Sprinkle with garlic. Make a net of mayonnaise on top.
17. The second layer is prunes. Lay out half of the chopped prunes. Sprinkle with half of the grated nuts.
18. The third layer is chicken. Make a net of mayonnaise on top.
19. The fourth layer is cucumbers. Lightly salt and make a fine mesh of mayonnaise.
20. The fifth layer is eggs. Season with salt and pepper. Make a mayonnaise mesh.
21. The sixth layer is the remaining prunes. Make a fine mesh of mayonnaise. Sprinkle with the remaining grated nuts.
22. Garnish the salad with coarsely chopped nuts and prune wedges.
23. Decorate the top of the salad with half an egg (using a thin sharp knife, you can cut the protein around the perimeter, giving it the shape of a flower), mayonnaise and pomegranate seeds. An example of decorating a dish can be seen in the photo.

We offer you to watch a video, where all the cooking details are described step by step:

This recipe combines mushrooms, chicken and prunes in a rather interesting way. The dish turns out to be delicious, very satisfying and energizes for a long time. Such a salad will decorate any festive table. Guests will be delighted with it.

Cooking time: 30 minutes
Servings: 4

Ingredients:

• boiled / baked chicken breast, fillet (300-400 g);
• prunes (300 g);
• fresh champignons (300 g);
• onion (1 pc.);
• cucumber (3 pcs.);
• boiled chicken egg (3 pcs.);
• mayonnaise (200 g);
• vegetable oil (for frying, 30-50 ml);
• salt, pepper and other spices (to taste).

Preparation:

1. Peel the onion and cut into small cubes.
2. Wash the mushrooms, dry with a napkin and cut into thin slices.
3. In a preheated frying pan, fry the onions in vegetable oil until transparent.
4. Add mushrooms to the onion and cook until the liquid has completely evaporated, stirring constantly.
5. Grate cucumbers on a coarse grater.
6. Peel the eggs and grate them on a coarse grater.
7. Cut the prunes into strips. Set aside a small portion for decoration.
8. Chop the chicken fillet finely.
9. Put the salad in a prepared dish in layers. The first layer is prunes.
10. The second layer is chicken. Season with salt, pepper and other spices to taste. Lubricate with mayonnaise.
11. The third layer is mushrooms with onions.
12. The fourth layer is eggs.
13. The fifth layer is cucumbers. Make a net of mayonnaise on top.
14. Decorate the salad with the remaining prunes and mayonnaise.

Salad ready!

A hearty dish that is easy to prepare. Due to the interesting combination of ingredients, the salad turns out to be tasty and unusual. If you want to try something new, this recipe is for you.

Cooking time: 20 minutes
Servings: 4

Ingredients:

• smoked chicken meat (300-400 g);
• prunes (200 g);
• onion (1 pc.);
• hard cheese (200 g);
• boiled chicken egg (4 pcs.);
• pickled cucumber (2-3 pcs.);
• carrots (1 pc.);
• canned green peas (100-200 g);
• mayonnaise (200 g);
• salt, pepper (to taste).

Preparation:

1. Separate chicken meat from bones and skins. Cut in small pieces.
2. Cut the prunes into thin strips (if the prunes are hard, you can pre-soak them in boiling water for 15 minutes).
3. Peel and finely chop the onion.
4. Grate cheese on a coarse grater.
5. Peel and grate eggs.
6. Drain the pickle from the cucumbers and cut them into small strips. Squeeze out excess liquid.
7. Grate the carrots on a fine grater.
8. Drain the liquid from the peas.
9. Put the salad in layers on the prepared dish. The first layer is chicken. Season with pepper and brush with mayonnaise.
10. The second layer is cucumbers.
11. The third layer is onions. Cover with a fine mayonnaise net.
12. The fourth layer is eggs. Lubricate with mayonnaise.
13. The fifth layer is carrots. Sprinkle with salt if desired and make a mayonnaise mesh.
14. The sixth layer is peas.
15. The seventh layer is prunes. Lubricate with mayonnaise.
16. The eighth layer is cheese.
17. Decorate the salad with a fine mayonnaise mesh.

The dish is ready!

Salad with beef, prunes, beets and walnuts. Hearty, tasty and nutritious dish. The salad is served in portions or, if desired, stacked in layers. If you boil the ingredients in advance, cooking the dish will take no more than 20 minutes.

Cooking time: 20 minutes
Servings: 2-3

Ingredients:

• boiled beef, fillet (300-400 g);
• prunes (200 g);
• boiled beets (3 pcs.);
• boiled carrots (2 pcs.);
• shelled walnuts (100 g);
• garlic (2-3 cloves);
• olive oil / other vegetable oil (for dressing, to taste);
• parsley / dill / other fresh herbs (1 bunch);
• salt, pepper, spices (to taste).

Preparation:

1. Chop the beef into thin strips.
2. Cut the prunes into thin strips (if desired, pre-soak in boiling water for 15 minutes).
3. Grate beets on a coarse grater.
4. Cut the carrots into small cubes.
5. Coarsely chop the nuts with a knife.
6. Chop the parsley finely.
7. Place all ingredients in a deep bowl. Season with oil, add salt, pepper and spices to taste, mix thoroughly.

The salad is ready, you can serve it to the table!

The salad is quite simple to prepare, but it turns out to be very beautiful and tasty. A great option for any festive table. This dish will certainly please your guests. In the photo you can see the ready-made salad.

Cooking time: 20 minutes
Servings: 3-4

Ingredients:

• boiled chicken breast, fillet (400 g);
• prunes (100-150 g);
• shelled walnuts (50-100 g);
• boiled chicken egg (4 pcs.);
• hard cheese (100 g);
• onion (1 pc.);
• fresh sweet and sour apple (1 pc.);
• mayonnaise (200 g);
• parsley / other fresh herbs (for garnish, 1 bunch);
• salt, pepper and other spices (to taste).

Preparation:

1. Finely chop the prunes (if the prunes are hard, you can pre-soak them in boiling water for 15 minutes).
2. Cut the chicken into small cubes.
3. Coarsely chop the nuts with a knife.
4. Peel and grate eggs.
5. Grate the cheese on a fine grater.
6. Peel and finely chop the onion.
7. Peel and seed the apple, cut into small cubes.
8. Chop the parsley coarsely.
9. Lay the salad in layers on the prepared dish. The first layer is chicken. Add salt, pepper and spices to taste, brush with mayonnaise.
10. The second layer is onions.
11. The third layer is prunes. Cover with mayonnaise mesh.
12. The fourth layer is cheese. Make a mayonnaise mesh.
13. The fifth layer is eggs. Lubricate with a fine mayonnaise mesh.
14. The sixth layer is apples. Lubricate with mayonnaise.
15. The seventh layer is nuts.
16. Decorate the dish with herbs.

The dish is ready!

An interesting variation on a classic recipe that uses pickles and potatoes. This is especially true during the cold season, when fresh vegetables are less available. The salad turns out to be very tasty, satisfying and beautiful.

Cooking time: 20 minutes
Servings: 4

Ingredients:

• boiled chicken breast, fillet (500 g);
• prunes (200 g);
• boiled potatoes (4 pcs.);
• boiled egg (5 pcs.);
• boiled carrots (3 pcs.);
• pickled cucumber (3 pcs.);
• mayonnaise (200 g);
• salt, pepper and other spices (to taste).

Preparation:

1. Cut the prunes into thin strips (if desired, pre-soak in boiling water for 15-20 minutes).
2. Cut the chicken into small cubes.
3. Grate potatoes on a coarse grater.
4. Peel the eggs and separate the yolks from the whites.
5. Grate the yolks and whites separately.
6. Chop the carrots into small cubes.
7. Drain the pickle from the cucumbers and cut them into thin strips. Squeeze out excess liquid.
8. Lay the salad in layers on the prepared dish. The first layer is chicken. Season with salt, pepper and other spices to taste. Lubricate with mayonnaise.
9. The second layer is cucumbers.
10. The third layer is potatoes. Season with salt and pepper to taste. Make a mayonnaise mesh.
11. The fourth layer is prunes.
12. The fifth layer is proteins. Cover with mayonnaise mesh.
13. The sixth layer is carrots. Drizzle with mayonnaise.
14. Decorate the dish with grated yolks.

Salad ready!

A very simple and quick recipe. Cilantro and garlic add spice to the dish. This is a great option for both weekdays and a festive table.

Cooking time: 20 minutes
Servings: 3

Ingredients:

• boiled beef, fillet (500 g);
• prunes (200 g);
• shelled walnuts (50 g);
• cilantro / other fresh herbs to taste (1 bunch);
• garlic (2-3 cloves);
• mayonnaise (100 g);
• sour cream (100 g);
• salt, pepper and other spices (to taste).

Preparation:

1. Cut the prunes into strips (you can pre-soak in boiling water for 15 minutes, for softness).
2. Cut the meat into small pieces.
3. Coarsely chop the nuts with a knife.
4. Finely chop the cilantro.
5. Pass the garlic through a press or chop finely.
6. Mix sour cream with mayonnaise, add salt, pepper and spices to taste, mix thoroughly. The salad dressing is ready.
7. In a deep bowl, combine all the ingredients, season with sour cream-mayonnaise sauce and stir.

Bon Appetit!

Text: Ekaterina Khrushcheva

4.6 4.60 / 5 votes

Found a mistake in the text? Select it and press Ctrl + Enter.

Black Prince salad- an original and, moreover, very tasty salad, capable of decorating any festive table with its appearance. Unlike other more popular salads, such as the Herring Salad or Olivier, the Black Prince Salad is certainly younger and therefore less popular than those listed above. Nevertheless, almost every day there are more and more recipes for its preparation on the Internet.

"Black Prince" salad with chicken and prunes Is one of the most popular options. The salad belongs to the category of puff salads and its main (unchanged in the recipe) components are nuts and prunes, while the composition of other ingredients can vary significantly. This applies primarily to meat. So, a salad can be cooked with chicken or boiled beef, while it is cooked a little less often with pork or other types of meat.

In addition, mushrooms may also be present in the salad - fried or. Now let's move on to the recipe and see how to prepare the Black Prince salad with chicken and prunes - a step-by-step recipe with a photo.

Ingredients:

• Onions - 1 pc.,
• Peanuts - 100 gr.,
• Prunes - 50-80 gr.,
• Chicken breast - 200 gr.,
• Hard cheese - 150 gr.,
• Eggs - 3 pcs.,
• Mayonnaise

For pickling onions:

• Salt - 1 tsp,
• Sugar - 1 tbsp. spoon,
• Vinegar - 2 tbsp. spoons,
• Water - 1 glass

"Black Prince" salad with chicken and prunes - recipe

The preparation of the Black Prince salad begins with boiling eggs and chicken breast. To add flavor to chicken meat, it is advisable to boil it not only in salted water, but also with the addition of spices, in particular bay leaves and onions. Boil the eggs as usual for a hard-boiled salad, but not soft-boiled, so that the yolk becomes firm.

After the eggs have cooled, grate them on a medium grater. Cut the chicken breast into small cubes. In addition, you can simply tear it with your hands into thin and not too long fibers.

Peel the onions. Grind into cubes.

Next, it must be pickled. The marinade is very simple. Pour vinegar into the water (not to be confused with essence). Add salt and sugar. Stir. Place the onion cubes. Leave the onion to marinate for 15 minutes.

Dry the peanuts in the oven or in the microwave. Chop lightly with a knife, but not very finely.

Remove pits from prunes, if present. Cut lengthwise into quarters.

Grate the cheese.

Now you can start assembling the salad. At the bottom of the plate, in which you will prepare the Black Prince salad with and prunes, put pieces of chicken fillet.

Cover it with a layer of pickled onions.

Cover with mayonnaise mesh.

Sprinkle the salad with grated egg.

Apply mayonnaise.

Sprinkle the grated cheese over the salad so that the previous egg layer does not show through.

Sprinkle the salad with roasted peanuts.

Spread the chopped prunes around the edge of the salad, as shown in the photo. Now we can say that our salad "Black Prince" with chicken and prunes, recipe with photo which we have reviewed is completely ready. Enjoy your meal. I would be glad if you like this salad recipe and come in handy. It turns out no less tasty and.

Salads are delicious and nutritious dishes that will always delight guests and households. A popular variety is the "Prince" salad with beef. Thanks to the meat ingredient, it turns out to be very satisfying, and any housewife will definitely appreciate the quick preparation of the dish and the simplicity of the ingredients.

Prince salad with beef

Ingredients:

• 300 grams of beef;
• 2-3 pickled cucumbers;
• 3 chicken eggs;
• 2-3 cloves of garlic;
• 100-150 grams of walnuts;
• 100 grams of mayonnaise of any fat content.

Cooking method:

1. Boil a piece of not very fatty beef in slightly salted water.
2. Cut the pickled cucumbers into small squares. Squeeze lightly to drain all excess pickle from the cucumbers. If you do not squeeze the cucumbers, then they can drain into the salad and unnecessary juice will form at the bottom.
3. Boil the eggs hard-boiled, clean them from the shells, cut them into medium cubes, since the yolk is always fragile and disintegrates in the salad. It is not necessary to grind eggs too small, they will then be lost in the salad.
4. We begin to collect the salad into a single composition. We take the culinary ring. The first layer is to add pieces of boiled beef. We pour it with a thin layer of mayonnaise. After the meat, place the pickled cucumber squares. We squeeze garlic on them through a press. A small layer of mayonnaise will accentuate the taste of the cucumbers with garlic. Then distribute the egg cubes and add a little salt. Sprinkle with mayonnaise.
5. Peel the walnuts, grind a little, but so that the pieces still remain larger, and do not turn into walnut dust. Put a layer of nuts on top of the salad. Leave the salad "Prince" with beef soaked for 20 minutes. Then we remove the decorative ring and decorate with greenery.

Prince salad competitor to Olivier salad

Ingredients:

• 400 gr. boiled beef
• 200 gr. hard cheese
• 4-6 pickled cucumbers (200-250 gr.)
• 4-5 boiled eggs
• 100 g walnuts (1 tbsp.)

Sauce dressing:

• 100 g sour cream
• 100 g mayonnaise
• 1/2 tsp lemon juice
• 1/2 tsp ready-made mustard
• 2-3 cloves of garlic
• salt, pepper to taste

1. Cooking method:
   First, let's make a salad dressing.
2. Put sour cream, mayonnaise in a larger bowl, pour in lemon juice, add mustard and garlic grated on a fine grater. Lightly add the dressing and sprinkle with freshly ground pepper. Mix everything well and the salad dressing is ready.
3. Cut the pre-boiled and chilled beef into thin strips or cubes.
4. Since the salad is flaky, we put all the products in a separate bowl. Next, cut the pickled cucumbers into thin strips. For this salad, pickled cucumbers are better suited, not pickled cucumbers.
5. Then rub the cheese on a coarse grater and transfer it to a separate bowl. Cool the boiled chicken eggs, peel and also rub on a coarse grater.
6. It remains to prepare the nuts. Chop the nuts pre-fried in a dry frying pan with a knife into large pieces.
7. Add a little dressing to the sliced ​​meat and mix well.
8. All products are prepared, we proceed to the assembly of the salad.
9. We decorate the dish on which we will serve it with lettuce leaves and install a split ring.
10. Lay out the chopped beef with the first layer, do not thicken the layers much, just level it a little. Spread grated cheese over the meat and lightly grease with sauce.
11. Lay out the chopped cucumbers with the next layer, if they let the juice go, it must be drained. Grease the cucumbers on top with salad dressing and lay out the grated eggs. Apply the remaining sauce to the egg layer and add the chopped nuts.
12. We distribute the nuts over the entire surface of the salad and send them in this form to the refrigerator for at least half an hour. Before serving, carefully remove the culinary ring and serve.

Prince salad with chicken

Ingredients:

• 200-250 g boiled chicken meat
• 3 boiled eggs
• 200 g pickles
• 2 medium garlic cloves
• 100 g shelled walnuts
• natural yogurt and mayonnaise for dressing
• lettuce leaves for decoration

Cooking method:
We disassemble the boiled chicken meat into fibers, not too thin.

Three pickled cucumbers on a coarse grater. If the skin is tough, it is best to peel it, and small cucumbers can usually be rubbed whole. Then we mix the cucumbers with the garlic passed through a press. Eggs are also three on a coarse grater. Fry the peeled walnuts in a pan, stirring all the time, as they burn easily. Then chop them with a knife. The Prince salad with chicken is laid out on a dish in layers in this order: lettuce leaves, chicken, cucumbers with garlic, eggs, nuts.

Each layer is coated with mayonnaise dressing. Chicken Prince salad can also be served in portions on plates using the serving ring for decoration.

Pork salad with green peas

Ingredients:

• smoked pork - 300 g;
• canned green peas - 200 g;
• Korean carrots - 100 g;
• onion - 1 pc .;
• mayonnaise - 5 tbsp. l .;
• dill - 1 bunch;
• cheddar cheese - 100 g;
• ground coriander - 1 tsp

Cooking method:

1. Disassemble the smoked pork leg by hand into small, even pieces.
2. Open a jar of green peas, discard the contents in a colander, let the brine drain.
3. Peel the onion, cut off the ends, chop finely.
4. Grate the cheese in large strips using a grater. Dill the dill with cold running water, chop.
5. Combine the prepared ingredients of the dish, season with mayonnaise, add ground coriander. Sprinkle the cheese over the salad before serving.

Black Prince salad with chicken and prunes

Ingredients:

• chicken legs 2 pcs.
• eggs 4 pcs.
• onion 1 pc.
• processed cheese 100gr.
• prunes 100 gr.
• Mayonnaise 200 gr.
• walnuts 80 gr.
• Sugar 1 tbsp. l.
• Vinegar 1 tbsp l.
• salt to taste
• ground black pepper to taste

Cooking method:

• 1 Fry the walnuts in a pan without oil until golden brown, so they become tastier and crunchy. Cool it down. Boil chicken legs with bay leaves, salt and black peppercorns in a saucepan until tender. Remove from broth, cool.
• 2 Cut the red onion into quarters. Cooking the marinade. For 1 part of vinegar we take 2 parts of hot boiled water. Add sugar. Pour the cooked hot marinade on the onion. We insist, covering with a lid, until it cools completely. When the marinade cools down, drain the water, squeeze the onion. You can keep it in the marinade for several hours, the taste will be richer.
• 3 Wash prunes, soak in water for several hours, squeeze, cut into strips. Set aside 2 to garnish the salad.
• 4 Processed cheese is kept in the freezer for about 20 minutes. So it is easier to grate them. Rub through large holes.
• 5 Grind the cooled nuts. Separate the chicken meat from the bones and skin, cut into cubes.
• 6 Let's start assembling the salad. The first layer is chicken. Sprinkle with salt to taste, black pepper (optional, if the meat needs it after boiling in broth). Since pickled onions are quite juicy, you don't need to grease the chicken with mayonnaise, but cover a layer of onions with it.
• 7 The next layer is prunes and mayonnaise. Then coarsely rub the yolks of hard-boiled eggs. You can add salt (optional). The next layer is coarsely grated proteins.
• 8 Then lay out a layer of processed curds. Carefully trim the future salad, cover with a thin layer of mayonnaise. Sprinkle the salad with chopped nuts, decorate as you wish.
• 9 Black Prince salad is ready. Put it in the refrigerator for at least 3 hours.

Salad with beef and croutons

Ingredients:

• Beef - 200 gr.,
• Carrots - 3 pcs.,
• Croutons - 100 gr.,
• Garlic - 1 clove
• Onions - 2 pcs.,
• Peeled walnuts - 100 gr.,
• Salt, pepper, mayonnaise

Cooking method:

1. Wash the meat, beat off, cut into thin strips and fry in vegetable oil until tender.
2. Wash the carrots, peel and grate on a coarse grater.
3. Peel the onion and cut into half rings.
4. Saute the onions and carrots a little in vegetable oil.
5. Cool the meat and vegetables, mix, add croutons to them, salt, pepper and mix well.
6. Add garlic passed through a press to mayonnaise and season salad. Mix everything well again, put in a salad bowl.
7. Chop the walnuts and sprinkle on top of the salad.

Prince salad with chicken and mushrooms

Ingredients:

• Chicken fillet 500 g
• Hard cheese 250 g
• Canned mushrooms 250 g
• Egg 2 pcs.
• Mayonnaise 100 g
• Parsley to taste
• Spices to taste
• Roots to taste
• Salt, pepper to taste

Cooking method:

1. Pour one and a half liters of water into a saucepan, put the washed fillets. After boiling, add salt, peppercorns and parsley roots, celery - this will give the finished meat a special aroma and taste. Cook the chicken until tender, about 15-20 minutes.
2. Remove the finished fillet, cool, cut into small cubes. Transfer to a salad bowl.
3. Boil eggs and grate on a coarse grater, or cut into small cubes.
4. Cut the cheese into thin cubes no larger than the meat pieces. For a salad, cheese of hard and semi-hard varieties, such as "Dutch" or "Russian", are ideal.
5. Open the jar with champignons, pour the brine, cut the mushrooms themselves into small slices.
6. Transfer all prepared ingredients: eggs, cheese and mushrooms to the chicken salad bowl.
7. Salt salad with mushrooms and chicken, pepper it, season with mayonnaise, garnish with curly parsley leaves.

Princess salad with beef and prunes

Ingredients:

• 200 g of boiled beef;
• 1 apple;
• 2 eggs;
• 50 g of hard cheese;
• 30 g hazelnuts;
• 50 g prunes;
• salt, mayonnaise to taste.

Cooking method:

1. 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 quite 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.
2. Cover the apples with a thin layer of mayonnaise.
3. Rub eggs on top of the apple (or cut into cubes - according to your mood). Some mayonnaise again.
4. Further - meat: thin strips, plates or cubes, as you like. Immediately - prune strips. And finely chopped nuts. Cover with mayonnaise. And rub the cheese.
5. Princess salad with prunes is ready, you can decorate it as you wish.

Salad with meat, mushrooms and croutons

Ingredients:

• beef (boiled) 170 g
• onion 1 pc.
• semi-hard cheese 100 g
• croutons 1 pack
• mushrooms 100 g
• mayonnaise 3 tbsp l.
• greens for decoration

1. Cooking method:
   To prepare a spicy meat salad with mushrooms and croutons, we will prepare all the ingredients we need. Peel the onion and rinse.
2. In a deep bowl we cut the boiled beef against the fibers into small cubes 1x1 cm. Cut the hard cheese in the same way and add to the beef.
3. Cut the pickled mushrooms in half, if small, and in plates, if large. Add mushrooms to meat and cheese.
4. Chop the onion very finely and add to the salad. We fill the dish with a small amount of mayonnaise and mix thoroughly.
5. Let the salad infuse for 30 minutes, then cool and put on portioned plates. Sprinkle with croutons on top just before serving to the guests. Decorate the dish with finely chopped herbs.

How to cook beef properly

Most often, housewives boil meat in the traditional way, in a saucepan. At the same time, many do not even think about how much it needs to be processed and simply try to visually determine the degree of readiness. In fact, there is a list of specific rules underlying the manipulation.

Pour water into a saucepan at the rate of 1.5 liters of liquid per 1 kg of product. We bring it to a very hot state, but not to a boil. Add auxiliary ingredients (onions, carrots, parsley or celery root).

Stir, wait for the appearance of the vegetable aroma, and only then lay out the meat. Bring the mass to a boil, remove the foam. Now we reduce the heat to a minimum, cover the container with a lid and cook the composition until the main component is ready. If it is a young, cut into pieces product, 40 minutes will be enough. An old product is cooked in a single piece for up to three hours.

Few people know, but it is correct to salt such a workpiece at the end of the work, otherwise the holding time will noticeably increase, and the end result will be dry. To make sure the product is ready, you need to pierce it with a fork, it should enter easily, without releasing red juice.