Salads with honey mushrooms and ham for a festive table
There are a lot of salad recipes with ham and honey mushrooms, because these two ingredients combine perfectly. And adding eggs, cheese, pickled or fresh vegetables, each component gives the dish a special touch. Sometimes the taste changes in the most incredible way, so the salad turns out extraordinary. To add satiety to the salad, some add pasta, potatoes or rice. Then it’s not a snack, but the main course. Any salad of honey mushrooms and ham will decorate the festive table, lunch or dinner.
Content
Salad with pickled mushrooms and ham recipe
In order for a salad with pickled mushrooms and ham to turn out tasty and fragrant, you need to choose the right ham. The meat must be fresh and dry. Wet ham must be wrung out and blotted with a kitchen towel.
- Honey mushrooms - 300 g;
- Ham (any) - 150 g;
- Potato - 6 pcs.;
- Fresh cucumber - 1 pc.;
- Tomatoes (fresh) - 2 pcs.;
- Green onion - 1 bunch;
- Dill greens - 1 bunch;
- Lettuce leaves.
For refueling:
- Sour cream - 200 ml;
- Lemon juice - 3 tbsp. l .;
- Mustard - 2 tsp;
- Salt;
- Sugar - 1 tbsp. l .;
- Ground black pepper - 1 tsp.
Wash the potatoes, boil in their uniforms and remove the peel.
Cut the tomatoes, cucumbers and potatoes into equal cubes.
Pickled mushrooms, if large, cut into pieces, add chopped green onions and dill.
Cut the ham into thin strips, mix with all the crushed ingredients.
Refueling: combine sour cream, lemon juice, mustard, salt to taste, sugar and ground pepper, beat well.
Dress the salad with sour cream sauce, mix gently and spread on a dish covered with lettuce leaves.
Top decorate with whole pickled mushrooms and sprigs of dill.
Salad with honey mushrooms, ham and cucumbers
This option of salad with honey mushrooms, ham and cucumbers will appeal to all your guests, regardless of gender and age.
Mushrooms fried with onions in combination with pickled cucumbers give the salad an unusual pungency, spicy taste and aroma.
- Fresh mushrooms - 400 g;
- Ham - 200 g;
- Onion - 2 pcs.;
- Pickled cucumber - 2 pcs.;
- Eggs - 5 pcs.;
- Butter (for frying);
- Mayonnaise;
- Parsley and dill greens - 1 bunch;
- Boiled rice - 100 g;
- Canned peas - 200 g.
We clean mushrooms, boil in salt water, rinse under the tap, let drain and fry in oil until golden.
Peel the onion, cut into cubes and fry in oil until soft, combine with mushrooms and fry for 5-8 minutes, let cool.
Cut the ham into thin noodles, pickled cucumbers into cubes and squeeze.
Boil eggs, peel, let cool and cut into cubes.
Combine mushrooms with onions, ham, eggs and cucumber in a deep bowl.
Pour canned peas without liquid, boiled rice, add mayonnaise, gently mix with a wooden spatula.
Top decorate with chopped greens of dill and parsley.
To make the salad more tender, it is better not to cut the cucumbers and eggs, but to grate them with a coarse grater.
Danish salad with ham, honey mushrooms and cheese
Danish salad with ham and honey mushrooms will delight your loved ones and guests with an amazing taste. Cooking it is quite simple and fast, but the dish turns out to be an excellent decoration for a festive feast.
- Ham - 200 g;
- Honey mushrooms - 300 g;
- String beans (canned) - 200 g;
- Cheese "Russian" - 150 g;
- Fresh cucumbers - 2 pcs.;
- Bell pepper - 2 pcs.;
- Garlic - 2 cloves;
- Dill - 1 bunch;
- Salt to taste;
- Ground black pepper - 1 tsp;
- Mayonnaise.
For this salad with honey mushrooms and ham, it is better to cut the meat into strips, and honey mushrooms into cubes. Leave the small mushrooms whole, from this the salad will only be more beautiful.
Bell pepper cut in half and cleaned from seeds, cut into noodles.
Cut the ham into thin strips, rub the cheese on a coarse grater.
Peel and pass the garlic through a press, chop the greens, leaving 2-3 branches for decoration.
We mix honey mushrooms, ham, pepper, dill, cheese, cucumbers and green beans.
Combine mayonnaise, ground pepper, crushed garlic and mix well.
We season all the ingredients with the obtained dressing, mix and put in the refrigerator for 1.5-2 hours.
Moroccan salad with ham, honey mushrooms and cucumber, layered
In this version, the Moroccan salad with ham and honey mushrooms is better laid out in layers. Here, ham for salad can be anything: pork, beef or chicken.
- Ham - 200 g;
- Honey mushrooms - 300 g;
- Carrots - 1 pc.;
- Onion - 2 pcs.;
- Fresh cucumber - 2 pcs.;
- Potato - 4 pcs.;
- Vegetable oil;
- Corn (canned) - 250 g;
- Basil leaves;
- Orange - 1 pc.
Refueling:
- Powdered sugar - 1 tsp;
- Chili pepper - ½ pcs.;
- Cinnamon, paprika - 0.5 tsp;
- Sour cream - 250 ml;
- Lemon juice - 3 tbsp. l
Spread the salad with ham and honey mushrooms in layers and spread with sour cream sauce.
Boil mushrooms for 20 minutes in salt water, drain and fry in oil until golden brown.
Dice the onion, combine with mushrooms and fry for 7-10 minutes.
Boil carrots and potatoes until tender, peel, cut into cubes.
Cut the ham into thin strips and put in a separate plate.
Cut the fresh cucumber into cubes, peel the orange from the peel and the film, cut into small pieces and set aside in different plates.
Pour canned corn to oranges and mix.
Make dressing: combine sour cream with lemon juice, cinnamon, paprika, powdered sugar and chopped chili pepper, beat with a whisk.
Put the potatoes in the first layer and grease with sour cream sauce, level with a spoon.
Next, put mushrooms with onions, pour sauce.
Then carrots, fresh cucumbers, ham and corn with oranges. Grease each layer with sour cream sauce and level with a spoon.
Top with small mushrooms and garnish with basil leaves.
Put the salad, laid out in layers, in the refrigerator for 2 hours so that the layers are saturated with sour cream sauce.
