Salads with oils: recipes for delicious snacks

Salads are unique snacks that everyone prefers to eat: both young and old. Their variety is really impressive, because they are prepared for every taste and color. Salads with oils are no exception, as for real culinary experts it is an opportunity to show their imagination and experiment with a set of ingredients. With mushrooms, the appetizer is unusual and tender, the taste of which can vary from the addition of various spices and products.

We offer simple recipes for salads with oils that can be used at any time: for every day and on holidays. These snacks will certainly be a success at your table. In addition, in terms of protein, fruiting bodies perfectly replace meat. Olive oil can be used in fried, pickled and boiled form.

Salad with fried oils and bell pepper

Oil mushrooms go well with onions, so in this version they are a favorite treat of many. But try to dilute the salad with fried oils with sweet bell pepper. You will be surprised how much this appetizer will change and gain a new fragrant note.

• oily - 1 kg;
• onion - 3 heads;
• sweet pepper (yellow and red) - 1 pc.;
• vegetable oil - 4 tbsp. l .;
• salt;
• ground pepper (black) - 1/3 tsp;
• green dill - 1 bunch;
• lemon juice - 1 tbsp. l

Oil in advance to clean from debris and sticky film, put in hot water and boil for 20 minutes.

Drain, allow the oils to cool and cut into small pieces.

From seeds, select seeds, cut into noodles, put in a pan with butter and fry for 10 minutes.

Using a slotted spoon, select fried pepper from the pan and put in a salad bowl.

Put the mushrooms in the oil, where the pepper was fried, fry for 10 minutes and pour the onion, cut into quarters.

Fry over medium heat until golden brown and stir frequently to prevent mushrooms from sticking.

Combine all the fried vegetables, squeeze the lemon juice on them, salt, add ground pepper and chopped dill.

Stir with a wooden spatula and serve in serving plates.

This salad recipe with fried oils with a step-by-step photo will help you decorate your table in a win-win manner. Add mashed potatoes to it and see how all your guests will enjoy it.

Salad with Pickled Oils and Walnuts

There are many recipes for salads with pickled oils, and they all have an unusual taste and aroma. The next version of the snack is very simple, and will help the novice hostess diversify the festive table. Salad with pickled oils can be combined with any side dish of vegetables, legumes or meat, as well as be an independent snack. These mushrooms will add a spicy taste to every dish.

A recipe with a step-by-step photo of a salad with pickled oils will describe each cooking step available.

• marinated butter - 500 g;
• walnut kernels - 200 g;
• olive oil - 5 tbsp. l .;
• green onions - 10 branches;
• dill greens - 1 bunch;
• salt;
• ground black pepper.

Put the pickled oil in a sieve and rinse under running cold water.

If the mushrooms are large - cut into pieces and put in a salad bowl.

Wash the green onions and dill, put on a paper towel to glass all the liquid.

Grind onions and dill, pour out to the mushrooms.

Crush the peeled walnut kernels in a mortar and sprinkle mushrooms.

Salt the salad, add ground pepper and season with olive oil.

Mix gently with a wooden or plastic spatula and serve.

This salad with pickled oils will surprise your family with a pleasant taste. Be sure to cook it on the festive table too - guests will be amazed at such pleasure.

Recipe for salad with oils: harvesting mushrooms for the winter

We suggest you try making a prescription for a salad with oils for the winter. Cooking this dish with the addition of tomato paste will provide your family with hearty, hearty dishes in the winter. To do this, you can grind the tomatoes yourself (with the removal of seeds and seeds), or buy a ready-made pasta in any store.

• oil - 1 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• onions - 500 g;
• tomato paste - 3 tbsp;
• vegetable oil - 300 ml;
• vinegar - 70 ml;
• salt to taste;
• garlic - 3 cloves;
• ground black pepper - 0.5 tsp;
• cloves and allspice - 3 pcs each.

Boil the mushrooms in water for 25-30 minutes, drain the water, let cool and cut into small pieces.

Peel the carrots, boil until half cooked, cool and cut into thin slices.

Peel the seeds and cut into noodles.

Cut onions in half rings, combine with pepper and fry in a pan until golden brown.

Mix all vegetables with mushrooms, put in a stewpan and add tomato paste.

Mix well, pour in vegetable oil, salt, add black and allspice pepper, chopped garlic, and cloves.

Simmer for 45 minutes, pour vinegar and simmer another 10 minutes.

Distribute the salad in half-liter jars and sterilize for 40 minutes.

Roll up metal lids and allow to cool completely at room temperature.

Remove the salad with oils prepared for the winter to the basement and store for no more than one year.

One such jar with a workpiece is designed to prepare a hot dish for 4 people.

Boiled Chicken Salad

Salad with chicken and butter will look great not only on the festive table, but will be able to decorate a quiet family dinner.

• mushrooms - 500 g;
• chicken meat - 500 g;
• eggs - 6 pcs.;
• cheese - 200 g;
• tomatoes - 3 pcs.;
• mayonnaise;
• parsley greens;
• salt;
• green onions - 1 bunch;
• Zira grains - a pinch.

Cut boiled mushrooms in advance with slices or cubes (at your discretion).

Boil the meat, cool and cut into thin slices.

Hard-boiled eggs in salt water, peeled and diced.

Wash the tomatoes and also cut into small cubes.

Mix all the crushed products, season with salt, a small pinch of zira, mix.

Grate cheese on a coarse grater, combine with salad, chop finely green onions and parsley, and mix again.

Season the salad with mayonnaise, mix all the ingredients well.

Refrigerate for 1.5-2 hours to saturate the taste.

Serve in portioned plates as the main course.

Boiled butter salad with chicken hearts and pineapple

The recipe for this salad with boiled oils will help you out when you need to cook something unusual and, of course, tasty.

• boiled butter; 400 g;
• chicken hearts - 400 g;
• onion - 2 pcs.;
• butter - 50 g;
• cheese - 200 g;
• eggs - 4 pcs.;
• canned pineapple - 300 g;
• mayonnaise;
• ground black pepper;
• salt.

Cut the butterflies in arbitrary pieces, combine with finely chopped onions and stew with butter for 15 minutes over medium heat. Salt to taste and pepper with ground pepper, mix.

Cut the chicken hearts into thin slices and boil until tender. Take out, put on a kitchen towel so that the glass is all liquid.

Boil eggs cool, chop into cubes and leave in a separate plate.

Drain the pineapples from the juice and cut into cubes.

Grate cheese and leave separately.

Spread the products in a salad bowl in layers, starting with mushrooms and onions, coat with mayonnaise.

Put chicken hearts in a second layer, anoint with mayonnaise.

Next is a layer of pineapples, eggs and a layer of grated cheese on top.

Grease each layer of salad with mayonnaise.

Salad with boiled oils will be perfectly combined with a duet of chicken hearts and pineapple. Such a dish will decorate with its presence a festive feast, especially in the New Year.

Salad with butter and cheese

Salad from butter, a recipe with a photo of which can be seen below, will be a real culinary masterpiece for your family.

• pickled butter - 300 g;
• boiled potatoes - 4 pcs.;
• boiled carrots - 3 pcs.;
• chicken fillet - 300 g;
• cheese - 100g;
• eggs - 3 pcs.;
• walnuts - 3 tbsp. l .;
• mayonnaise;
• salt;
• nutmeg - a pinch.

Cut marinated butter into slices and put in a deep salad bowl.

Cook the fillet until cooked and cut into strips.

Grate carrots, potatoes, boiled eggs and cheese.

Mix the oil with vegetables and cheese, add chopped walnuts, nutmegs, salt and mayonnaise.

Stir, cover with parchment paper and refrigerate for 2 hours.

Salad with butter and canned peas

• pickled butter - 400 g;
• canned peas - 200 g;
• green onions - 100 g;
• boiled eggs - 4 pcs.;
• sour cream - 200 g;
• salt;
• parsley.

Coarsely chop the butter, combine with chopped eggs, chopped green onions and mix.

Drain the liquid from the peas and put it on the rest of the ingredients.

Salt, season with sour cream and mix well with a wooden spoon.

When serving, decorate the salad with sprigs of parsley.

Salad with butter, ham and apples

• boiled butter - 300 g;
• ham - 200 g;
• apples (sweet and sour) - 2 pcs.;
• eggs - 5 pcs.;
• cheese - 200 g;
• mayonnaise;
• lemon juice - 1 tbsp. l .;
• dill greens and basil.

Cut mushrooms and ham into thin strips and mix in a salad bowl.

Peel apples, cut into strips and drizzle with lemon juice, put in mushrooms.

Grate eggs and cheese on a grater with large divisions and combine with finished products.

Season with mayonnaise, mix and sprinkle with chopped dill and basil on top.

The combination in a mushroom salad of butter with juicy apples and ham will not leave a single gourmet indifferent to this taste.

Apples can be changed to avocados or, for example, mangoes.

Salads with oils always turn out to be tasty and well suited for any season, especially for winter.