Cauliflower Salad

Ingredients

200g Cauliflower

2 Tomatoes

3 Lettuce Leaves

1/2 Can Corn

1 tbsp Dill

Salt

Olive Oil

1 tbsp Sugar

Separate the cauliflower into florets, rinse, and drop into boiling water with vinegar, salt, and sugar. Cook briefly – 2-3 minutes – to keep it slightly crispy and not overcooked.

Cut the tomatoes and lettuce into small pieces, add the corn, cooled cauliflower, and dill. Season with olive oil and salt to taste.

Enjoy!

Jamaican Chicken Salad

Ingredients

Chicken (breast) 400 g

Chicken cabbage 200 g

Pears 2 pcs

Butter 20 g

Chicken (liver) 150 g

Sour cream 150 g

Vegetable oil 20 ml

Lemon juice 30 ml

Mustard 2 tsp

Salt 1/2 tsp

Ground black pepper 1/4 tsp

Ground red pepper 1/4 tsp

Cut the chicken or turkey breast into small pieces and fry in vegetable oil.

Arrange the large pieces of lettuce on a plate.

Peel the pears, remove the seeds, and cut into pieces the same size as the fillets. Place the meat on the lettuce leaves first, then the pears. Fry the chicken livers in butter.

Don't overcook them; they only cook for a couple of minutes.

Place the fried livers in a blender along with the liquid, add sour cream, lemon juice, mustard, salt, and pepper.

Purify thoroughly to create a smooth, creamy sauce.

Pour the sauce over the salad. Sprinkle lightly with pepper.

Enjoy!

Warm Chicken Salad with Bell Peppers

Ingredients

Potatoes 200 g

Red bell pepper 1/2 pc

Green bell pepper 1/2 pc

Cucumber 1 pc

Chicken (fillet) 300 g

Vegetable oil 2 tbsp

Ground black pepper 1 tbsp

Olive oil 1 cup

Peel the potatoes, cut into boats, and cook in boiling salted water until tender. Drain, place the potatoes on paper towels, and let them dry.

Wash the peppers, core them, and cut them into strips. Wash the cucumber and cut them into slices.

Cut the fillet into strips and season with salt and pepper. Fry in a frying pan in hot oil, turning occasionally, for 6 minutes, and transfer to a salad bowl. Add the potatoes and vegetables, season with the remaining black pepper and olive oil, stir, and serve immediately.

Enjoy!

Red Cabbage Salad with Jam

Ingredients

Apricot jam 2 tbsp

Dijon mustard 1 tbsp

Wine vinegar 2 tbsp

Olive oil 120 ml

Salt to taste

Pepper to taste

Red cabbage 4 cups

Carrot 1

Apple 1

Radish 3

Cilantro 1/4 cup

Whisk the jam, mustard, and vinegar in a blender. While the blender is running, pour in the oil. Season with salt and pepper to taste.

Chop the vegetables.

Mix the chopped vegetables and fruits and dress with the prepared dressing. Season with salt and pepper again to taste.

Enjoy!

Tomato Salad with Mozzarella and Basil

Ingredients

4 tomatoes

1 bunch basil

250 g mozzarella cheese

8 tbsp olive oil

Salt

Ground black pepper

Wash the tomatoes and slice diagonally. Slice the mozzarella. Place the tomatoes and mozzarella on 4 large flat plates, alternating them. Season with salt and pepper to taste, drizzle with olive oil. Garnish with basil leaves.

Enjoy!

Snail Salad

Ingredients

Chicken (fillet) 400 g

Eggs 4

Potatoes 2

Chinese cabbage 1/2

Garlic 1 clove

Mayonnaise

Greens

Salt

Boil the chicken fillet until tender, adding bay leaf and allspice. Cool and dice. Boil the potatoes in their skins and peel. Lightly beat the eggs with 4 tablespoons of sour cream or mayonnaise, drain, and season with pepper.

Bake 2 omelette pancakes, best fried on one side, covered. Add the blended greens to the remaining egg mixture and bake 2 more green pancakes. Cool the pancakes, brush with mayonnaise, and roll them up (with the unfried side facing up).

Manhattan Salad

Ingredients

700g shrimp

500g squid

1 can green peas

300g green beans

250g cheese

250g mayonnaise

1 egg

flour

vegetable oil

Boil the green beans in salted water, cool, and place half in a salad bowl. Sprinkle with a little finely grated cheese and drizzle with mayonnaise.

Second layer: half a can of drained green peas, cheese, and mayonnaise.

Clean the squid and cut into rings. Make a batter with egg, flour, salt, and a small amount of water. Dip the squid rings in the batter and fry in vegetable oil on both sides. Layer half the battered squid as a third layer, sprinkle with cheese, and spread with mayonnaise.

Next layer: half the boiled and peeled shrimp, cheese, and mayonnaise. Repeat all layers again, garnishing as desired.

You can add more green beans, it's a matter of taste, but even those who don't like beans will enjoy this salad immensely.

Enjoy!