There are several ways to make a Glutton Salad. The name fully reflects the essence of the dish. Amazingly delicious and incredibly satisfying salad will not leave indifferent gourmets who love to enjoy food. A high-calorie dish will successfully replace the standard and bored Olivier or Caesar.

Chicken Classics

A classic salad is prepared from fillet, which can be boiled or fried. In the second version, the dish will turn out to be more interesting in taste and even more satisfying.

Ingredients:

  • 750 g of chicken breast;
  • a pair of onion heads;
  • 800 g carrots;
  • 5 cloves of garlic;
  • a pinch of spices;
  • 6 tbsp "Provence";
  • 4 tbsp sunflower oil.

Cooking:

  1. We cut the onion in half rings, so that later we get tasty strips. Rub carrots in a separate bowl.
  2. Heat the sunflower oil in a pan and spread the onion half rings. Turn on a moderate fire. When it is slightly fried, we fall asleep carrots and simmer for 5-8 minutes.
  3. Cut the fillet into small slices, add spices. Fry over low heat. Then the bird will become more juicy and fragrant. It is important that a crisp does not form. This will ruin the taste of the salad.
  4. Finely chop the chicken.
  5. The bottom layer of the salad is a mixture of frying with mayonnaise. Spread chopped garlic and chicken on top, sprinkle with spices and mix gently.
  6. We take out the finished salad in the winter on the balcony for half an hour, so that it cools and soaks. In summer, you can use the refrigerator.

To make the dish look even more appetizing and attractive, you can decorate it with greens. Lettuce leaves act as a substrate for the ingredients, and the top of the “Glutton” is decorated with sprigs of parsley and dill.

With beef and Korean carrots

A bright and unusual version of the Obzhorka salad with beef will attract the attention of guests. And familiar housewives will definitely ask for a recipe for the original dish.

Ingredients:

  • 350 g of beef pulp;
  • a pair of medium carrots;
  • red (Yalta) onion;
  • 5 gherkins;
  • 3-4 cloves of garlic;
  • 3-4 tbsp sunflower oil;
  • 6 tbsp "Provence";
  • herbs and spices to taste.

Cooking:

  1. Throw the beef into boiling water and leave over medium heat for 45 minutes. We cool, so as not to burn ourselves, and cut into thin strips.
  2. We divide cucumbers into strips of the same size.
  3. We chop the onion. If it is bitter, you need to pre-soak the head, peeled in cold water for 15 minutes.
  4. Grate the carrots and fry with the "squares" of onion.
  5. Mix vegetables with meat.
  6. We make garlic-mayonnaise sauce. To do this, crushed garlic, spices and finely chopped greens must be added to Provence. Then season the salad and mix gently.
  7. We remove it in the cold for half an hour so that it cools and soaks.

"Glutton" can be decorated with carving flowers from vegetables and green leaves. To do this, cut the carrot or cucumber in circles and cut the petals out of them.

Classic liver recipe

The liver should be eaten regularly to maintain a healthy body. It is rich in vitamins and minerals that improve the functioning of organs. But not everyone loves to eat it in a braised or fried version, so in a salad it will be especially delicious.

Ingredients:

  • 600-700 g of beef liver;
  • 2 medium carrots;
  • bulb of your favorite color;
  • 2 packs of crackers in cubes;
  • 5 tbsp "Provence";
  • 2-3 cloves of garlic;
  • a glass of milk 2.5%;
  • 1 tbsp with a hill of premium flour;
  • vegetable oil;
  • spices to taste.

Cooking:

  1. To make the liver softer it must first be soaked in milk, having cleaned the liver of the films. Then take out from the liquid, cut into strips and roll in flour. Prolonged heat treatment also makes the liver stiff. It is enough to fry the pieces for 4-6 minutes on low heat.
  2. We spread the liver on a paper towel so that excess fat is absorbed. Then cut into small pieces.
  3. Cut the onions into squares, fry for 3 minutes and add the carrots, cut into strips. Leave for a few minutes on low heat so that the vegetables do not burn.
  4. We cool all the blanks, and then put them in a salad bowl.
  5. We make mayonnaise-garlic sauce with herbs.
  6. Add crackers to vegetables and liver, season with mayonnaise sauce and put in the cold for a quarter of an hour.
  7. Decorate the finished salad with sprigs of dill and serve.

"Glutton" with smoked sausage and beans

To prepare the salad, you need white or red beans without tomatoes and high quality sausage. An interesting high-calorie dish without the addition of carrots will delight guests and relatives.

 

Ingredients:

  • 1 can of beans
  • 2 fresh medium tomatoes;
  • long hunting sausage;
  • 60-80 g of hard cheese;
  • 3 tbsp "Provence";
  • greens to taste.

Cooking:

  1. We cut the sausage and tomatoes into cubes and put them in a salad bowl.
  2. Small-grated cheese will give "Obzhorka" special tenderness and piquancy.
  3. Drain the liquid from the can and add to the salad bowl.
  4. Grind greens, mix with mayonnaise and season salad. We put it in the refrigerator for 10 minutes and then serve it to the table.

If you want to give the salad a more festive look, you can use two types of canned beans. Blotches of red and white will look beautiful and unusual.

Holiday appetizer with pork

An important preparatory step is the choice of meat. Pork should be fresh without bones, cartilage and fat. If desired, the salad can be prepared with Korean carrots and pickled cucumbers to give the dish a special piquancy.

Ingredients:

  • 300 g of pork pulp;
  • white onion;
  • 3 cucumbers;
  • 1 carrot;
  • 2 tbsp olive oil;
  • Provence and spices to taste.

Cooking:

  1. The boiled meat is cooled at room temperature and cut into cubes.
  2. Chop the onion rings, fry in a preheated pan for 1 minute and add carrots to it. We pass the vegetables for 3-5 minutes and leave to cool.
  3. Cut the cucumbers with your favorite method, add to the meat and season with frying.
  4. Mix mayonnaise with spices and season salad.

With chicken and mushrooms

Salad "Obzhorka" with chicken is not only a classic. You can add your favorite boiled, canned or fried mushrooms to the usual ingredients. Carrots are Korean, fresh or fried, depending on the cook’s preferences. And you can replace the chicken with any poultry meat if desired.

Ingredients:

  • 250 g chicken;
  • 1 fresh carrot;
  • bulb or red onion;
  • cucumber;
  • 200 g of any mushrooms;
  • 2 tbsp vegetable oil;
  • mayonnaise to taste;
  • a pinch of spices.

Cooking:

  1. Boil poultry meat and cut into cubes. To make the salad more tender, you can separate it with a fork in thin stripes.
  2. Cut the onion into half rings, and rub the carrots. Fry vegetables in a small amount of sunflower oil.
  3. Cut the cucumber into cubes or straws.
  4. We do the same with mushrooms. If raw is used, cut into slices and fry.
  5. Dress and season with salad seasonings. If desired, you can add any greens.
  6. We send the finished dish in the refrigerator for an hour and only after that we attribute it to the guests.

With boiled tongue

For the tongue to become a soft and tasty delicacy, it is not enough just to throw it into the pan. First, he launders himself and scrapes a little with a knife. Then it is poured with cold water and brought to a boil. Immediately the water changes and in a new broth with spices added, the meat is cooked for 2-4 hours. In the end, you must take out the tongue and pour it with cold water for several minutes, so that it is easy to remove the skin.

 

Ingredients:

  • 350 g of boiled beef tongue;
  • 2 carrots and onions;
  • 6-8 gherkins;
  • green onions to taste;
  • mayonnaise, sunflower oil to taste;
  • spice.

Cooking:

  1. We clear the cooled delicacy from a film and cut into strips or cubes.
  2. Chop the onion, rub the carrots and fry the vegetables on preheated, sunflower oil. So that it does not bitter, it is better to choose a refined version.
  3. Cut cucumbers into circles, add to the tongue and vegetables. Lightly add and pepper, season with mayonnaise and mix gently.
  4. Shred the green onions and sprinkle them with a ready-made salad.

The amazing salad combines meat and vegetables with the addition of preservation. Additives in the form of corn, cheese and mushrooms, both pickled and fried, will always be harmonious in it.

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