I love salads. But I cook mostly only on holidays. And then suddenly my husband told me that we would have guests in the evening and they really wanted my signature Berezki salad. I had to cook. :) You can prepare a salad for a birthday, or you can just host guests.
I remember I somehow accidentally found this recipe in a culinary magazine. He interested me with his design. Yes, and I liked the composition. The ingredients are simple and go well together.
Inspired by the idea, I decided to prepare this salad for the upcoming holiday. For some reason I immediately believed in success. And I was not mistaken: all the guests and my family really liked the salad. Now all our friends ask for it when they go to visit.
Ingredients:
1 medium onion,
Short version of preparation:
Prepare the main ingredients: boil the chicken, fry the mushrooms and onions in a frying pan, pour boiling water over the prunes.
Lightly grease a plate with a flat bottom with mayonnaise; in the future we will coat each layer of salad with it.
Assemble the salad layers in the following order: finely chopped dried fruits; chicken fillet; mushrooms and onions; egg whites, grated; cucumbers, cut into strips; grated yolks.
For decoration: we make mayonnaise birch tree trunks with strips of prunes, leaves - from parsley.
And I probably start by putting the chicken leg in to cook. I also need boiled chicken eggs. The cooking process takes a little time. But still, while the products are undergoing this processing, I am preparing to prepare the salad.
I take a plate. I grease it with a thin layer of mayonnaise. The prunes just need to be soaked, it will taste better. 
Now about prunes. I took pitted prunes. Filled hot water, letting it swell a little. It becomes soft and fragrant. Plus, it's clean, which is important for the dish.
I cut it, as you can see, finely. But I left one prune (even less) for decoration.
I put prunes on a plate.
I grease the first layer (prunes) with mayonnaise.
My next layer will be chicken meat. I let the boiled leg cool.
Then I chop it finely.
I spread prunes greased with mayonnaise on top. I grease with mayonnaise and salt.
The third layer will be mushrooms and onions. Wash the champignons and chop them finely.
I also chop the onion, as if for frying.
I fry the onion and mushrooms in a frying pan.
Let it cool. Then I carefully lay it on the previous layer.
I clean the pre-cooked eggs and give them time to cool.
I separate the boiled whites from the yolks. I need them, but separately. Next you will understand why.
I grate the whites on a fine grater. I put it on the salad. I grease it with mayonnaise.
Then comes the cucumber layer.
I cut the washed cucumber into small strips. In this case, you shouldn’t use a grater, because it will release juice, and I don’t need that.
I spread a layer of cucumber. I grease it with mayonnaise, as usual.
Now I need the yolks. I grate them on a fine grater.
Carefully distribute the yolk over the entire surface of the salad.
Calories: Not specified
Cooking time: Not indicated
I bring to your attention the Birch Grove salad, a step-by-step recipe with photos. An appetizer from the most ordinary products can be turned into an elegant dish that decorates the holiday table. When preparing a salad, you do not need to add eggs to it; those used to decorate the dish are sufficient.
It will take 45 minutes to prepare, and the above ingredients will yield 5 servings.
Ingredients:
For the salad:
- crab sticks – 400 g;
- canned corn – 200 g;
- boiled rice – 170 g;
- onion– 120 g;
- mayonnaise – 60 g;
- sour cream – 40 g;
- lemon – 1\2 pcs.;
- dill – 15 g;
- salt, black pepper, oil for frying.
For decoration:
- fatty, thick mayonnaise – 100 g;
- chicken egg – 4 pcs.;
- turmeric – 3 g;
- black olives – 3-4 pcs.;
- green basil, dill.
Recipe with photos step by step:
Make a salad - mix cold boiled rice and canned corn in a salad bowl. 
Saute finely chopped onion until transparent in refined vegetable oil for frying. Add finely chopped crab sticks and fried onions to the bowl. 
Mix sour cream, mayonnaise and the juice of half a lemon, add salt and freshly ground black pepper to taste, and season the salad. 
Finely chop the dill, add to the bowl, mix and you can start decorating. 
Boil hard-boiled eggs, cool. Grate the egg whites on a cheese grater. 
Also three egg yolks finely, mix with a teaspoon ground turmeric. If the yolks are bright yellow color, then there is no need to add turmeric, it is only needed to enhance the color. 
Place a metal ring on a serving plate, lay out the salad, compact it, and level it. 
Mix the egg white with a small amount of mayonnaise, coat the edges with this mixture. 
Spread mayonnaise on top, add egg yolk, then draw trees.
You can cut the mayonnaise bag at an angle or place the mayonnaise in a piping bag with a shaped tip. 
We cut the olives finely and place strips on the trunks. From basil leaves we form the crown of a birch grove, from dill sprigs we make grass 
and our salad" Birch Grove"ready in festive decoration! Originally on festive table will look
Detailed description: birch grove salad recipe with photos of available ingredients and detailed information on preparation taken from several sources.
The classic Soviet salad Tashkent is still relevant! Cook with chicken, beef, radish - very tasty!
Recipe 1: Tashkent salad (step-by-step photos)
“Tashkent” is a salad from the collection of the Soviet past. But it is still amazing in its combination of specialties and tastes. I don’t know which sources to believe about its origin, but I remember for sure: during the distant Soviet deputies’ shortage of everything, my mother had a notebook in which she carefully wrote down all the recipes, tested by time and millions of Soviet housewives. “Tashkent” was also included in the recording, and any festival and celebration, together with “Herring under a fur coat,” was decorated with an unpretentious home feast.
- Beef 500 grams
- Radish 2 pcs
- Chicken egg 4 pcs
- Shallot 5 pcs
- Leek 1/3 stalk
- Carrot 1 piece
- Bell pepper ½ piece
- Pepper mixture 2 tbsp
- Peppercorns 1 tbsp
- Salt to taste
- Sour cream 200 grams
- Vegetable oil for frying
- Greens for serving
Pour cold beef fillet clean water, add half bell pepper, one shallot, carrots, a small piece of leek and peppercorns - cook the meat until tender, cool.
Cut the boiled beef into thin threads with your hands.
Cut Margelan or green radish into strips.
Cut the shallots (the remaining four heads) into thin feathers and fry in vegetable oil.
Boil the eggs, chop the white finely, rub the yolk into crumbs - leave for decoration.
Grind the pepper mixture in a mortar.
Mix beef, Margelan radish, protein, fried onion - salt the salad and season with sour cream.
Place the Tashkent salad in a salad bowl, sprinkle with yolk crumbs on top, garnish with herbs and keep in the refrigerator until serving.
There is no topical video for this article.
Recipe 2: Tashkent classic salad (with photo)
Salad “Tashkent” is an interesting offer from Uzbek cuisine. If you dream of surprising your family with a savory appetizer, then this version of the dish is the ideal solution, as they say - fast, easy and absolutely uncomplicated. Such a salad is sure to help out in those moments when friends decide to unexpectedly come to visit, but there is absolutely no time to prepare some delicacies, and the hostess begins to think about recipes for quickly prepared dishes. I described the classic recipe with photos step by step in detail for you.
- green radish – 1 pc.,
- chicken fillet – 300 gr.,
- eggs – 2 pcs.,
- onion – 1 pc.,
- mayonnaise – 100 gr.,
- lettuce leaves - for decoration,
- salt - a pinch,
- vegetable oil – 2 tbsp.,
- parsley - a bunch.
Peel the radish and chop it into very thin and oblong strips. By the way, a grater is completely unsuitable for preparing this dish. Soak the chopped radish in cool boiled water to remove its specific taste and aroma. We knead it a little with our hands, and then express the water. Add salt, wait 5 minutes, and be sure to drain the resulting juice, otherwise the finished snack will turn out watery and begin to separate.
Peel the onion, cut it into rings or quarters, depending on its size. Fry it until a beautiful golden hue.
We wash the meat and cook in salted water until tender; if desired, you can add a couple of bay leaves to give the meat a piquant smell. By the way, you can prepare it in advance, for example, in the evening, and the next morning start preparing the salad. Cool the meat and cut into small cubes as you like. Instead of chicken, you can take another type of meat product, for example, beef, pork. In any case, the dish will still be a win-win.
Read also: Natural crab meat salad recipe with photo very tasty
Add fried onions to the prepared meat.
Then add the radish.
Top with chopped parsley.
Add chopped eggs and mayonnaise. According to another version, the dish can be seasoned with sour cream.
Gently mix all ingredients, add salt if necessary. Many housewives add ground pepper and cumin.
Salad “Tashkent” prepared according to the classic recipe is ready. Before serving, we beautifully place lettuce leaves on a plate, and then a salad appetizer. If desired, decorate with slices of boiled egg.
Recipe 3: Tashkent salad with radish and chicken
We offer you the Tashkent salad with radish and chicken to try. A recipe with a photo will help you prepare it for any holiday. It should be noted that in the classic version it is prepared with beef, but with chicken meat the salad is softer and tastier.
- 1 radish,
- 150 g chicken fillet,
- half an onion
- 1 egg,
- 1 cucumber
- a few sprigs of dill,
- 2-3 tbsp. mayonnaise,
- vegetable oil for frying onions,
- salt,
- pepper.
It is advisable to prepare the radish in advance to save time. Peel the vegetable and cut into thin strips. Sprinkle generously with salt and stir. Leave for 1-1.5 hours. After this, rinse off the salt and dry. This is done to eliminate excess bitterness from the radish. Salt “pulls out” the bitter taste, and after this the radish becomes much more tender.
Wash the chicken fillet, remove tendons and membranes. Fill cold water. Cook for 20-30 minutes after boiling. During the cooking process, foam will form on the surface of the water, which must be skimmed off. Can be added to broth Bay leaf and a few peppercorns for flavor.
Cut the onion into thin half rings. Fry it in vegetable oil until golden.
Cut the cucumber into strips.
Boil a hard-boiled egg. Carefully cut into circles so that the yolk remains intact.
In a deep bowl, combine radish, chicken, onion, and cucumber. Add chopped dill. Season with mayonnaise, salt and pepper. Mix everything thoroughly.
Place salad with chicken and radish “Tashkent” on a plate. Decorate with boiled egg slices.
Recipe 4, step by step: beef salad Tashkent
The classic recipe for the Tashkent salad involves the use of Central Asian varieties of green radish, which is successfully replaced by juicy daikon. Sprinkled with salt, it releases a lot of juice, so the dish should be salted right before serving.
The sharp bitterness of daikon complements the sweetish taste of meat and browned onion rings. They need to be freed from excess fat.
Usually the salad is decorated with quarters of hard-boiled eggs and herbs. But bright tomato slices or cucumber slices fit perfectly into the overall “style” and will not be a big departure from tradition.
- beef - 300 g
- chicken egg - 3 pcs.
- onion - 200 g
- sunflower oil - 30 ml
- daikon - 300 g
- mayonnaise - to taste
- ground black pepper
There is no topical video for this article.
Peel a large onion. It is advisable to rinse it and dry it with a towel. Cut into two parts and cut each into thin half rings. Pour vegetable oil into a frying pan and heat well. Add onion rings. Fry over moderate heat until lightly browned. Sometimes chopped onions are sprinkled with flour to help them brown better. Cool the fried onion.
Peel the daikon, rinse and dry with a napkin. Cut into thin strips. You can use a Korean carrot shredder. If you use green radish, pour boiled cold water over the chopped straws to remove the specific smell and taste. Then salt it a little and leave for 5 minutes. Afterwards, drain the resulting juice so that the salad does not turn out watery.
Boil chicken eggs hard. Cool in cold water and remove the shells. Cut into cubes or random strips.
The beef pulp can be boiled in advance. To do this, rinse the meat and fill it with cold water. Send it to the fire. Boil it. Add a little salt and a couple of bay leaves if desired. Cook for about 40-60 minutes, depending on the size of the meat piece. Cool the boiled beef and cut into small cubes.
Take a suitable deep salad bowl. Add fried onions without oil, chopped beef, daikon, eggs. Add salt and pepper to your taste, add mayonnaise and stir. Instead of mayonnaise, you can use sour cream.
Salad “Tashkent” is ready. Can be served immediately.
Read also: Carrot salad recipes for the winter
Recipe 5: salad with veal and radish (step by step)
The basis of the dish is green radish of the Margelan variety. The second main ingredient is boiled beef or veal. This duet subtly sets off the onions fried until golden brown in sunflower oil. Small cubes of boiled eggs fit harmoniously into the overall composition. Mayonnaise is used as a dressing. All products are selected according to flavor combinations that maintain balance and harmony. My detailed classic recipe With step by step photos will help you prepare it quickly and easily.
- green radish – 500 gr.,
- beef (veal) pulp – 500 gr.,
- onions – 3 heads,
- egg – 2 pcs.,
- Refined sunflower oil – 2-3 tbsp. l.,
- mayonnaise 67% fat – 150 – 200 gr.,
- freshly ground black pepper - to taste,
- salt - to taste,
- parsley - for decoration,
- allspice peas – 5 pcs.,
- laurel leaf – 2 pcs.
First, boil the beef for the Tashkent salad. Pour 1 liter of water into a saucepan and bring almost to a boil. Add the peeled and washed onion. Dip the washed piece of meat into the water. Bring to a boil, remembering to remove the foam with a slotted spoon. Then reduce the heat to low and cook the beef until tender - about 1 - 1.5 hours. 15 minutes before the end of cooking, add bay leaves and allspice peas to the broth and add salt to taste.
Boil the eggs hard – 10 minutes after boiling. Then place it in ice water for cooling.
Peel the green radish, rinse and chop into thin strips.
Place the straws in a bowl and cover with cold water for 15 minutes to remove excess bitterness.
Then place the radish in a colander to drain the liquid.
Then return the radish to the bowl, add salt and crush it a little with your hands.
Peel, wash and cut two onions into rings, half rings or quarter rings.
Sunflower oil Heat well and fry the onion until light golden brown.
Cool the boiled beef, cut into thin strips and place in a salad bowl.
Add squeezed radish and finely chopped egg to the meat.
Cut the second egg into half circles and leave for decoration of the Tashkent salad.
Finally, add the cooled fried onions to the salad bowl.
Dress the salad with mayonnaise, season with freshly ground black pepper and salt.
Place the salad in portioned bowls, preferably with Uzbek ornaments. Garnish the dish with parsley leaves and halves of egg slices, then serve. By the way, you can also serve the Tashkent salad on a large platter, decorated in the same way.
Recipe 6: Tashkent salad with chicken and mushrooms
- green radish 300 g
- boiled chicken breast 150 g
- mushrooms 100 g any, to taste
- onion 150 g
- balsamic 1 tbsp. l.
- wine vinegar 1 tbsp. l.
- soy sauce 2 tbsp. l.
- Honey can be replaced with sugar to taste
- olive oil 2 tbsp. l.
- greens for decoration to taste
- vegetable oil 2 tbsp. l.
- ground black pepper to taste
Mix vinegar, balsamic, soy sauce and honey. Break the chicken fillet into fibers. pour the marinade and leave to marinate for at least an hour in a cool place.
Peel the onion and cut into half rings. Fry in vegetable oil for a couple of minutes.
Cut the mushrooms into strips and add to the onion. Fry until done.
Peel the radish and grate it on a Korean carrot grater or cut it into thin strips. Add salt, leave for 5 minutes and then squeeze.
Mix cooled onions, mushrooms and radishes, adjust for salt. Add black pepper. Place on a plate.
Place marinated chicken fillet on top. Decorate with greens. You can serve it this way and mix the salad on the table.
Here's a mixed salad. Very tasty, juicy, and the marinade gives it a spicy note. Bon appetit!
Recipe 7, simple: radish salad Tashkent
- Radish (green, medium) - 2 pcs.
- Onions (medium) - 2 pcs.
- Chicken egg (boiled) - 1 pc.
- Quail egg (boiled) - 2 pcs.
- Meat (boiled beef) - 100 g
- Mayonnaise
- Vegetable oil
- Black pepper (ground)
- Red hot pepper (ground)
Peel the radish and chop very thinly into strips. In my case, I grated the radish on a coarse grater.
Rinse in warm water or put in cold water for 15 minutes to remove odor and bitterness. If the smell, taste and bitterness of radish doesn’t bother you, then you don’t need to do this.
Read also: Caesar salad with chicken recipe and mushrooms
Cut the onions into thin half rings.
Heat a SMALL amount of vegetable oil and sauté the onion in it. You don't need a lot of oil!!! We don't need extra fat!!!
Cut the boiled meat and chicken egg into strips. Connect together sauteed onion, meat, radish and chicken egg. Season the salad with salt and pepper, add mayonnaise and mix everything well. You don't need a lot of mayonnaise, because the salad already contains some oil.
The salad can be placed in a casserole or any salad bowl. Top with quail eggs, cut into slices.
Or you can put it in a heap on a plate.
There are never too many salad recipes! For every holiday I make a new one, which constantly surprises my guests. And I also want to present them as beautifully as possible in order to get aesthetic pleasure!
- Chicken breast 2 pieces
- Egg 3 pieces
- Cucumber 2 pieces
- Pitted prunes 100 grams
- Walnut 50 grams
- Mayonnaise To taste
Prepare everything necessary ingredients. Boil the eggs (hard-boiled) and breast (in salted water) in advance.
Cut the breast into strips and place the first layer in a salad bowl.
Rinse the prunes and soak them in warm water for about 15 minutes. Then chop them finely and lay them out in the next layer. Leave a couple of pieces for decoration. Then pour over mayonnaise.
Wash the cucumbers and grate them on a coarse grater. Lay them out in the next layer. Coat it with mayonnaise.
Grate the eggs on top and brush them with mayonnaise.
At the end, chop the nut, and make strips from the remaining prunes. Lay them down like on birch bark. Bon appetit!
Similar video recipe “Birch Grove Salad with Prunes”
Calories: Not specified
Cooking time: 60 min
Original beautiful salad"Birch Grove". A step-by-step recipe with photos will help you prepare this, but it should be noted that you can use any delicious salad IR, because the most important thing in this case is festive decoration. This recipe is traditional, but without potatoes; for birch leaves you will need regular parsley and several pitted olives for birch bark.
The number of birch trees in your grove will depend on the size of the plate and the number of servings.
It will take 60 minutes to prepare, the above ingredients will make 4 servings.
Ingredients:
- boiled chicken – 400 g;
- egg – 5 pcs.;
- green peas – 200 g;
- boiled carrots – 120 g;
- pickled cucumber – 70 g;
- celery – 100 g;
- onion – 70 g;
- mayonnaise – 100 g;
- pitted olives – 5 pcs.;
- parsley – 30 g;
- lemon, salt.
How to cook with photos step by step
We make the basis of our dish - a classic salad inspired by Olivier, but without potatoes. We replace the potatoes with blanched celery root, it will turn out tasty and less calorie.
So, put a finely chopped onion in a bowl, add green peas, celery and diced pickled cucumber.
It’s easy to blanch celery - peel the root, cut it into strips and put it in salted boiling water for 2-3 minutes. 
Next, put the boiled carrots, cut into cubes, into a bowl. 
Finely chop the skinless chicken and add to the rest of the ingredients. 
Season the salad with mayonnaise and lemon juice, salt to taste and our base is ready. 
Place the salad on a plate and form an even circle. We separate hard-boiled eggs into whites and yolks. Grind the egg whites on a fine grater and sprinkle on the sides. 
Pour grated egg yolks into the center of the circle and distribute in an even layer. 
Take a packet of mayonnaise, cut off the spout at an angle, draw a birch tree trunk and twigs on the yolk. Depending on the size of the plate we make required quantity trees to make it look beautiful. 
We cut the olives into small strips and decorate the birch tree trunk. 
Take parsley sprigs and tear off the leaves so that about a centimeter of stem remains at the tips. We stick the leaves into top part Birch Grove salad, form a crown. 
We make “grass” from trimmed parsley stems, put the finished dish in the refrigerator for 1-2 hours for soaking.
Calories: Not specified
Cooking time: Not specified
Beautiful and visually creatively designed salads will certainly attract the attention of guests first and foremost. In general, I consider this beautiful and tasty “Birch Grove” salad to be a symbol of Russia, a recipe with a photo of which we offer you today. This salad can be safely placed in the center of a large banquet table, and not be afraid that it will get lost. And if you do it on a large dish, for example, build three or four “birch trees”, your guests will be absolutely delighted with your talent. There are several recipes for this salad - both options are quite tasty - with prunes and with cheese. We suggest focusing on the second option. Also, the main ingredients - always a successful combination of chicken and mushrooms - always give an excellent result. I would also like to draw your attention to this one.
- boiled chicken breast – 260 gr.,
- hard cheese – 90 gr.,
- canned corn – 30 gr.,
- pickled cucumber – 70 gr.,
- vegetable oil – 30 ml.,
- champignons – 130 gr.,
- mayonnaise – 5 tbsp.,
- onion – 60 gr.,
- eggs – 3 pcs.,
- greens, olives - for decoration,
- salt, pepper - to taste.
Step by step recipe with photo:
So, if everything is ready, let's get started - peel and cut into cubes a clean medium-sized onion. At the same time, heat the frying pan and add oil. 
We wash the specified amount of mushrooms, carefully removing any remaining soil from the caps and legs. We cut the mushrooms randomly and place them in the frying pan along with the onion slices. Sauté for five minutes. If you have several small mushrooms, leave them for decoration by cutting them in half and cooking them. 
We cook the chicken fillet the day before, to give the meat a bright taste, you need to cook the breast with spices, after cooking, leave the breast in the broth until it cools completely. Thanks to this manipulation, the meat will be aromatic and soft. Cut the meat into small pieces and place it in the first layer on a plate. 
Next, grate the block of cheese into medium shavings. Season the salad layers with salt and pepper to taste, and also layer with a small amount of mayonnaise.
Place cooled sautéed mushrooms and onions on the cheese, and distribute diced pickled cucumber on top.
Place the corn in the penultimate layer.
Boil the eggs, peel, chop - yolk - fine grater, white - coarse grater. Arrange the whites in a circle, covering with a layer of lettuce. Distribute the yolk inside. Using mayonnaise we draw a birch trunk, decorate it with stripes made from olives, depicting a tree. We make branches from greenery, place mushrooms at the bottom, and also add some thin feathers of green onions, depicting grass. Then you can fantasize and bring your ideas to life. We insist on “Birch Grove” for several hours.
Bon appetit!