Simple birthday salads - 15 delicious and festive recipes

Choosing a menu for a ceremonial feast requires great effort from each hostess - the responsibility is too great. Hot dishes are served at a certain stage of the meal, but simple salads for the birthday will "meet and see off" guests. Consider the options for delicious, inexpensive and elegantly decorated dishes.

Tiffany Salad with Chicken and Grapes

We open a selection of light salads with a great appetizer a la grape bunch.

The composition of the components:

• eggs - 2 pcs.;
• turmeric - 2 tsp;
• roasted almonds - 200 g;
• chicken breast - 400 g;
• cheese - 200 g;
• cloves of garlic - 2 pcs.;
• grape berries - 200 g;
• oil (olive or sunflower) - 40 g;
• fresh mayonnaise;
• salt, pepper, parsley.

We purchase and use all products that are not subjected to heat treatment exclusively fresh and of high quality!

Cooking method:

1. Cut the chicken breast into small pieces, sprinkle with turmeric and fry in oil until golden brown. We spread the rosy pieces in the bowl selected for serving the finished dish.
2. We clean hard-boiled eggs, chop them with a knife and send them to the dishes with meat. Here we also place shredded cheese shavings and almond kernels, broken by a blender into large crumbs.
3. Grind the garlic, pepper and salt, combine with mayonnaise until smooth. Season the salad with the prepared sauce and mix thoroughly.
4. We place the appetizer on a flat dish, give it an oblong shape, and on top lay the grape berries divided into halves.

To create a complete image of a whole brush, put parsley branches on top of the oval, imitating grape leaves.

"Glutton" with beef for a birthday

Grocery list:

• onion;
• fresh mayonnaise;
• large carrot;
• boiled meat - 400 g;
• salted crackers - 150 g;
• pickled cucumbers - 2 pcs.;
• salt, a mixture of peppers, a bunch of dill;
• oil (sunflower or olive) - 40 g.

Order of preparation:

1. First of all, boil beef. It is better to do this in advance in order to use an already cooled product. We cut a piece into slices, then shred straws or small cubes.
2. We make out the cucumbers in the same form, slightly squeeze it from the brine and leave it in a sieve so that the glass has excess liquid.
3. We chop the peeled carrots in the same way as the other components of the salad, and fry in oil until tender.
4. We spread the ingredients in a bowl, salt and pepper, season with mayonnaise and mix well. We leave the dishes with the snack in a cool place to form the final taste.

We add salted crackers just before serving the food on the table. Fresh colors and a mouth-watering look to any salad will be provided by sprigs of dill or parsley.

"Mushroom meadow" for the holiday

The list of components:

• bulb;
• a can of pickled champignons;
• carrots - 2 pcs.;
• dried apricots - 100 g;
• chicken fillet - 300 g;
• hard boiled eggs - 5 pcs.;
• grated cheese - 200 g;
• bunch of onion feathers, dill, mayonnaise.

Cooking process:

1. Boil poultry meat, cool and cut into strips. In the same form, chop the dried apricots previously steamed in hot water.
2. We divide hard-boiled eggs into protein and yolk and grind them on large grater cells.
3. We shred the peeled onion with thin slices, fill the vegetable with vinegar and leave for half an hour.
4. We remove the champignons from the jar, dry them on napkins and place them on the wide dish with their hats down. Around the mushrooms, we lay out a composition of chopped onion feather and chopped dill. The next layer is formed from crumbled yolks.
5. Sprinkle the components of the salad with grated egg white, filling them with the whole dish. Then we place parts of dried apricots, apply a thick lattice of mayonnaise on top.
6. The next layer consists of chicken. Cover the meat with pickled onion rings, process it with Provence and send the appetizer for 2 hours in the refrigerator.

We cover the delicious design with a larger dish, turn over and remove the plate, opening a view of the fabulously appetizing “Mushroom meadow”.

Simple puff crab salad

Product Set:

• quality crab sticks - 250 g;
• a can of corn canned grains;
• eggs - 4 pcs.;
• mayonnaise;
• bunch of chives;
• rice - 100 g;
• salt, parsley, pepper.

Features of the preparation:

1. Boil the rice until cooked, rinse with boiling water and put it in a sieve to get rid of the remaining liquid.
2. Finely chop the chives, combine it with rice and mix well. Buying bright green foliage, we select exclusively young shoots. If they have already bloomed, tender “pipes” will become rude, tasteless and lose their beneficial properties.
3. Pass the crab sticks through the middle cells of the grater, mix part of the product with mayonnaise.
4. Drain the liquid from sweet corn. We clean hard-boiled eggs and finely chop them with a sharp knife. Salt and pepper the appetizer, season with fresh mayonnaise and mix thoroughly.
5. We set the serving ring on the dish and spread the rice composition to the bottom. We put a layer of sweet corn and crushed eggs above.
6. We decorate the surface of the appetizer with crab sticks without sauce and decorate the dish with delicate greens.

Simple delicious salads for the birthday are good because they do not require much attention and time. Cooking such dishes is quite easy and very pleasant!

With pineapple, chicken and crackers

Necessary components:

• slices of loaf - 150 g;
• chicken fillet - 350 g;
• mayonnaise;
• cloves of garlic - 2 pcs.;
• pine nuts - ½ cup;
• canned pineapples;
• cheese - 250 g;
• vegetable oil.

Cooking:

1. Boil the bird fillet. To make the meat tasty and aromatic, add a sprig of greens, half a carrot, peppercorns and a bay leaf to the broth. Cut the cooled meat in small portions.
2. Divide the bread layers into small cubes and fry in a small amount of oil.
3. If we bought a jar with whole pineapple slices, we cut them in the same form as bread.
4. We spread in the salad bowl all the prepared components. Add the grated cheese, crackers and nuts. Salt and pepper the appetizer, season with mayonnaise, combined with chopped garlic.

Such dishes on the festive table have undeniable advantages. Not only do they have a terrific taste, but the external design is made to the envy of other "associates."

"Caesar" with a classic dressing

Ingredients Composition:

• head of romano salad;
• chicken breasts - 2 pcs.;
• Parmesan cheese - 200 g;
• Ciabatta - 1 pc.;
• cloves of garlic - 2 pcs.;
• vegetable oil - 100 ml.

Refueling components:

• egg;
• wine vinegar, Dijon mustard - 1.5 tsp each;
• anchovy fillet - 7 pcs.;
• Worcester sauce (1 tsp), salt, white pepper;
• lean and olive oil - 150 and 100 ml, respectively;
• a pinch of regular sugar;
• cloves of garlic - 2 pcs.

Step-by-step preparation:

1. Rub the chicken fillet with pepper and salt, cook for 30 minutes a couple until tender. Cut the cooled meat into thin plates.
2. We make a classic dressing. To do this, place the egg in a glass of a blender, add chopped garlic and other components of the sauce, beat the products until smooth.
3. We tear Italian bread with our hands into portioned pieces convenient for eating. Pour the ciabatta with aromatic oil and bake in the oven for 5 minutes at t = 200 ° C. We try not to dry parts of the loaf.
4. Now make out the salad. Using a knife for peeling vegetables, cut into half large pieces of Parmesan with large petals, finely rub the rest of the product.
5. We tear the leaves of Romano with our hands, mix them with Parmesan shavings and two tablespoons of the cooked sauce.
6. We spread the resulting mass on a wide dish. Place slices of chicken on top, sprinkle meat with fragrant crackers and decorate with delicate cheese petals.

Next to the exposed Caesar salad we have a convenient serving utensil with a spout, in which we serve an exquisite sauce.

With chicken liver and mushrooms

Ingredients Composition:

• bulb;
• champignons - 400 g;
• chicken liver - 300 g;
• milk - 50 ml;
• lean oil;
• fresh apple and cucumber;
• vinegar (9%) - 10 ml;
• a can of corn;
• pepper, salt, herbs.

Choosing a liver for salad, pay attention to its appearance. High-quality offal is distinguished by a smooth structure and brilliant color.

Cooking method:

1. We wash the liver well, leave for 2 hours in milk, and then fry in oil. Cool and cut into pieces. The taste of the dish will be exceptional!
2. We free onion from the husk, chop into cubes, pour boiling water, add vinegar and salt. Pickle in an acidic composition for half an hour.
3. We clean the champignons, shred the plates, fry them until the liquid evaporates and forms a pink tint. We spread the mushrooms on napkins, leaving them with excess fat.
4. We place all the components of the snack in a salad bowl, attach the peeled and seeds, finely chopped apple, sweet corn and diced cucumber. Pepper and salt the dish, season with mayonnaise, mix well.

Serving salad with chicken liver and mushrooms, decorate the appetizer with fresh herbs.

Birthday salad with mayonnaise

Grocery list:

• sweet and sour apples - 2 pcs.;
• mayonnaise (preferably homemade) - 200 g;
• chicken fillet - 2 pcs.;
• fresh cucumbers - 500 g;
• tomatoes - 200 g;
• lemon;
• hard-boiled eggs - 6 pcs.;
• lean oil;
• salt, greens.

Cooking:

1. Boil poultry meat, cool, divide into small parts and quickly fry in oil until golden brown.
2. Eggs are peeled and lightly chopped.
3. Cut thin skin from apples, remove seeds, and finely chop the flesh and slightly sprinkle with lemon juice. We divide cucumbers into cubes.
4. We combine the components of the appetizer in a salad bowl, add pepper, salt and mayonnaise. It remains to mix everything and at least a little try!

Holiday salads will not lose their taste and freshness if seasoned with sauce shortly before serving and receiving guests.

Cooking with beef, cucumbers and soy sauce

Necessary components:

• white onion;
• cloves of garlic - 6 pcs.;
• beef - 500 g;
• cucumbers - 500 g;
• Bulgarian and burning peppers - 1 pc.;
• coriander - 1 tsp;
• wine vinegar - 40 ml;
• regular sugar - 25 g;
• soy sauce - 5 tsp;
• oil (sesame, olive or corn) - 60 ml.

Cooking process:

1. We wash the meat, clean it from films and tendons, pat it with paper towels, and then cut it into thin strips. Pour oil into a hot pan with high sides (preferably use a wok). Continuously stirring the beef, quickly fry it over high heat. Salt and pepper at the end of the heat treatment.
2. Cut the cucumbers along into long narrow sticks, season with salt and leave in the bowl for 20 minutes to form juice.
3. I wash the fruit of sweet pepper (without seeds) and chop it with straws. We divide the peeled onions into half rings, finely chop the pod of hot pepper and chives.
4. We spread all the prepared fruits and vegetables in the salad bowl (pour the juice from the cucumbers) and attach the meat composition. Season the dish with soy sauce, salt and vinegar, mix the appetizer well.

In order for the original taste of the cooked salad to finally form, it must be fully collected and aged for at least an hour in the refrigerator.

With ham, mushrooms and cucumbers

Product List:

• lean oil;
• turnip onion - 2 pcs.;
• Parmesan cheese - 200 g;
• cucumbers - 2 pcs.;
• mushrooms (any fresh) - 400 g;
• eggs - 4 pcs.;
• ham - 400 g;
• mayonnaise;
• salt, greens.

Cooking Technology:

1. We peel the onion from the husk, cut into cubes and fry until transparent. Add peeled and washed mushrooms, divided into small pieces. We continue the heat treatment of the products until the liquid evaporates and a golden crust appears on the forest products.
2. Coarsely rub the cheese, cut the ham into thin strips, and the cucumbers into round slices.
3. Boil hard-boiled eggs, cool in water, remove from the shell, finely crumble and place in the bowl. Add the remaining prepared ingredients, pepper and salt the dish, season with mayonnaise. Mix everything well.

We spread the holiday salad with ham, mushrooms and cucumbers in beautiful dishes, form a small slide and decorate the appetizer with your favorite greens.

Light Greek salad

Ingredients Composition:

• bell pepper (yellow or green);
• Feta cheese - 250 g;
• red onion;
• olive oil - 60 g;
• not very large cucumbers - 3 pcs.;
• olives (seedless) - up to 15 pcs.;
• tomatoes - 4 pcs.;
• lemon juice - 20 ml;
• pepper, dried oregano (3 pinches), lettuce.

Features of the preparation:

1. Wash vegetables and get wet with paper towels. Peel the onion from the husk and chop into thin half rings. We cut cucumbers into small cubes, and tomatoes and peppers (without veins and seeds) into larger pieces.
2. In a bowl we combine lemon juice, olive oil, spices and spices. We place the prepared components in the salad bowl and season them with aromatic sauce.
3. Sprinkle the dish with dried oregano, slightly rubbing the composition with your fingers to better reveal the fragrant qualities of "mountain joy" - the name of this wonderful herb is translated from Greek.
4. On top of the prepared dish, lay out slices of leaf lettuce and large slices of Feta.

Light "Greek" salad very successfully emphasizes the solemn character of the feast, because in the same southern country such dishes always look bright, spectacular and festive.

“Capercaillie Nest” - fast and tasty

Grocery list:

• cucumbers - 2 pcs.;
• chicken fillet - 300 g;
• potatoes - 4 pcs.;
• cheese (processed and hard) - 60 g and 100 g, respectively;
• onion;
• eggs (chicken and quail) - 4 pcs.;
• mayonnaise - 200 g;
• vegetable oil - 200 ml.

Order of preparation:

1. Boil poultry in slightly salted water until tender, cool and chop finely. Cucumbers in tiny cubes.
2. We clean the onion, shred in half rings and pour boiling water for half an hour.
3. Boil hard-boiled eggs (both types), cool, remove the shell and grate finely. In the same way, grind the cheese and put it in another bowl.
4. Cut the peel from the potatoes, divide the vegetables into small cubes and fry for 5 minutes in a hot pan. We extract root vegetables from the oil and leave them on napkins for a short time to get rid of excess fat.
5. We form a salad. We put on a wide flat dish a serving ring of small diameter and around it we place a layer of onion (drain the liquid). On top we spread pieces of bird fillet smeared with mayonnaise. Now we place the cucumbers, process them with sauce and sprinkle with grated chicken eggs. Chips of fried potatoes are evenly spread on the side of the "nest".
6. We fill the ring with chopped greens.
7. We divide the quail eggs into halves. Carefully combine the separated yolks with mayonnaise, grated cream cheese and some chopped greens. We stuff the egg whites with the cooked filling.

We remove the metal ring from the dish, carefully lay out the “tasty” imitation of eggs in the “Capercaillie Nest”. Everything is simple and original!

"Malachite bracelet" with breast

The composition of the components:

• eggs - 2 pcs.;
• carrots and potatoes - 1 pc.;
• chicken breast;
• canned corn - 150 g;
• mayonnaise;
• oil (sunflower, olive, cream) - 20 g each;
• Kiwi - 3 pcs.;
• arugula;
• salt, a mixture of Provencal herbs.

Cooking:

1. Boil eggs and root vegetables in advance to use in a chilled state.
2. Peel the potatoes and carrots, free the eggs from the shell. Grind the tuber on large grater cells, and two other components on small metal notches.
3. Poultry fillet is cut into layers up to 2 cm thick, pepper and salt. We spread the blanks in a preheated pan, where we fry in lean and creamy fat. Turn off the heat and remove the meat from the container after 5 minutes.
4. We put a salad ring in the middle of the plate, lay the grated eggs around it and process them with a net of mayonnaise. The next layer is the potato, and then the layers of chicken and carrot composition. Sprinkle canned corn with appetizer.
5. We cut the kiwi into circles, divide them into halves, which we carefully lay out round the whole salad.
6. We take out the serving ring, fill the free center of the appetizer with chopped herbs, seasoned with salt. Pour olive oil over the dishes and serve.

Effectively decorated salad is the best suited for celebrating a birthday, because malachite, whose role in the snack is played by kiwi, has magical properties of fulfilling wishes.

Salad "Chicken under a fur coat"

Product List:

• potatoes - 5 pcs.;
• mayonnaise - 200 g;
• cloves of garlic - 3 pcs.;
• chicken fillet - 500 g;
• lean oil;
• Korean carrot seasonings;
• salted (pickled) mushrooms - 300 g;
• kernels of nuts - 100 g;
• pitted prunes - 200 g.

Order of preparation:

1. We boil the bird fillet, disassemble it into fibers, and divide too long parts into small pieces.
2. Peel the potatoes, cut into circles and fry in oil until appetizing crisp.
3. We spread the meat on a flat plate, season with a mixture of Korean carrots, and then process with mayonnaise. Next, place a layer of warm potato wedges, followed by shredded salted mushrooms.
4. Squeeze the garlic cloves through the press, distributing the slices throughout the salad, and again apply a net of white sauce.
5. Drain prunes with boiling water, cut into small pieces and scatter them among the components of the snack. We apply the last layer of mayonnaise and sprinkle it with chopped nuts and herbs.

The magnificent “fur coat” for the chicken turned out to be very tasty, mouth-watering and extremely elegant.

Sunflower with Pringles Chips

Ingredients Composition:

• fresh champignons - 500 g;
• eggs - 5 pcs.;
• Pringles potato chips - a little less than a can;
• Russian cheese (or another grade) - 200 g;
• chicken breast - 400 g;
• lean oil;
• black olives;
• salt, pepper, mayonnaise.

Cooking method:

1. Pre-boiled chicken meat is cut into small pieces, which we put on a dish, leaving a circle in a circle to decorate the salad. We process each subsequent layer of snacks with fresh mayonnaise. Do not forget about this requirement!
2. Thinly chop the peeled mushrooms and fry in oil until golden brown. The cooled mushrooms are placed evenly on the meat product.
3. We clean hard-boiled eggs, divide into yolks and squirrels. Coarsely rub the second component of the product and sprinkle the mushroom composition of the dish with the resulting chips. This is followed by a sauce net, followed by cheese chips and a new layer of mayonnaise.
4. We place the blank for an hour in the refrigerator for impregnation.
5. We complete the design of the dish. We distribute the grated yolks throughout the salad, and lay out the decoration in the form of chips of petals along the edge of the “design”. To simulate sunflower seeds, we use halved olives.

On the festive table, our "sunny flower" literally blossomed, delighting everyone present with its bright colors and fabulous taste.

Simple salads for a birthday require not so much physical labor and culinary research as emotional warmth and inspiration, because the fruit of our work will be sincere appreciation and gratitude of a person close to us.