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Salad "Venice" with sausage. Salad "Venice": two original recipes Venice salad with Korean
The "sausage" version of the "Venice" salad will delight you with a variety of colors. In addition to the brown tone, there is yellow, orange, green, white. Such a richness of colors will appeal to everyone who, in addition to taste, appreciates the beauty of food. It is a pleasure to create such culinary perfection that will be just a godsend for the festive table.
Recipe for Venice salad with sausage
Necessary:
300 gr smoked sausage or servelat;
1 large cucumber;
200 carrots in Korean;
250 gr of hard cheese;
1 can of canned corn;
mayonnaise.
How to cook:
Cut the cucumber into thin small strips, the sausage is also chopped.
Grind the cheese on a coarse grater.
Open the can of corn and drain the juice.
Put the products prepared in this way in a salad bowl, add Korean carrots, mayonnaise and mix.
If you do not like spicy dishes, replace Korean carrots with ordinary raw ones by chopping it on a coarse grater.
Salad "Venice" does not require any particular decoration. But since it is dedicated to the city on the water, donate one cucumber to build gondolas, which are the hallmark of the city. Lay out several straws of Korean carrots in the form of waves so that you can see that the gondolas are floating in the water. You can convert the latter into boats with sails. To do this, cut a thin piece of cheese 6x6 cm in size, pierce it in the middle in two places with a toothpick, slightly pull two opposite edges towards each other. Stick the end of a toothpick in the middle of the cucumber boat. The finished dish can be served immediately.
Recipe for Venice salad with chicken
Necessary:300 gr chicken fillet;
250 gr fresh champignons;
150 gr prunes;
150 gr cheese;
3 eggs;
3 potatoes;
1 fresh cucumber;
mayonnaise.
How to cook:
Boil and cool the chicken fillet, then cut it into cubes. Wash potatoes, boil them.
Boil the eggs for 5 minutes, cover with cold water.
When they have cooled, peel, chop with small holes in the grater.
Rub the cheese and cucumbers on large cells of the grater.
Cut potatoes into small squares.
Pour prunes with boiling water for 20 minutes, drain the liquid, rinse them, dry them, chop finely.
Cut the washed champignons into slices, fry in vegetable oil, put on a sieve to drain excess fat.
Now you can lay out the salad in layers.
Put the prunes on the dish first, chicken meat on it.
Top the boiled fillet with a mesh of mayonnaise.
It remains to put the cheese and cover the surface of the snack dish with grated cucumber.
For decoration, you can use 2-3 prunes, cut into slices, laying them on the surface of the snack dish.
Bon Appetit!
Salads are very popular, their diversity is sometimes breathtaking. Dishes based on Korean carrots will appeal to lovers of spicy food. Such a salad "Venice" with smoked sausage and Korean carrots will be appreciated even by real gourmets. This salad recipe is very simple and quick. The dish will be able to take pride of place at the celebration or serve as an appetizer for the regular menu.
Venice Salad Ingredients:
Smoked sausage - 200 g
Carrots in Korean - 200 g
Canned corn - 200 g
Fresh cucumber - 1 pc.
Hard cheese - 200 g
Mayonnaise - 200 g
Step-by-step recipe for Venice salad with smoked sausage, Korean carrots and corn:
1. Grind cucumbers, wash them first. It is best to cut the vegetable into strips. We send the chopped cucumbers to the salad bowl.
3. We also send Korean-style carrots to the salad bowl. You can cook it yourself, or buy ready-made.
4. We also cut the sausage into thin slices. We send it to the salad bowl.
5. Grind the cheese on a grater. Add to the rest of the ingredients.
6. In a salad bowl, combine all the prepared ingredients. We use mayonnaise as a dressing.
Note: It is undesirable to add salt and spices to the dish. The components that make up the salad contain a sufficient amount of seasonings. Therefore, the dish may turn out to be too spicy. Salad can be served both in salad bowls and in portions. In the latter case, you can decorate the salad when serving with fresh herbs.
This salad with smoked sausage, Korean-style carrots, corn and cheese is quick to prepare, in addition, you will need a minimum set of available products. Each hostess will be able to please the whole family with a spicy treat.
Bon appetit everyone!
Pies with fish and yeast dough rice –…- Chicken salad with canned pineapple and…
Venice salad is a new, affordable dish with an unusual set of products. Despite such a romantic-marine name, there is no seafood in the salad, and the presence of Korean carrots makes it not European at all.
The salad gained its popularity due to its rather budgetary composition. However, the combination of products makes the taste of the salad rich and unlike any recipe we know.
The preparation of the dish is simple, according to the principle cut and mix. All ingredients are cut into strips. For the festive table, there are special salad serving options that make it also very beautiful.
It is difficult even to say what exactly is included in the main composition of the salad. A variant with Korean carrots and canned corn is common on the network, but it is difficult to understand where Venice is in this case. There are also more "chic" options, with pineapples, prunes, mushrooms and chicken. Thus, now there are already dozens of variations of Venice salad. You can understand which of them is traditional, and most importantly - delicious - only by trying these options yourself.
Since the salad contains Korean carrots and smoked sausage, you need to season the dish with salt and other spices only after mixing and adding mayonnaise, otherwise you can oversalt.
How to cook Venice salad - 15 varieties
Standard salad dressing. It includes only five components and is dressed with mayonnaise. Due to the absence of products that need to be pre-heated, it cooks very quickly.
Ingredients:
- Korean carrot - 200 g
- Servelat or salami - 200 g
- Fresh cucumber - 1-2 pcs.
- Hard cheese - 200 g
- Mayonnaise - to taste
Cooking:
Cut the sausage into thin strips, also or in a semicircle - a cucumber. Grate the cheese. Mix everything in a container, add Korean carrots there. Add corn from the jar, draining the water first.
It remains to add mayonnaise and mix thoroughly.
Another option for preparing a salad, this time really with a marine bias - with tuna. Opponents of mayonnaise will also like it, since it is not here.
Ingredients:
- Canned tuna - 1 can
- Fresh tomatoes - 4 pcs.
- Boiled potatoes - 2 pcs.
- Boiled eggs - 2 pcs.
- Olives - to taste
- Greens - to taste
For sauce:
- Vegetable oil (can be olive) - 4 tbsp. l
- Lemon juice - 0.5 tbsp. l
Cooking:
Cut the potatoes and tomatoes into cubes, grate the eggs on a coarse grater. Drain the water from the can of tuna into a separate bowl (do not pour it out!), Remove the fish and mash with a fork.
Prepare sauce: mix vegetable oil with juice from a can of tuna and lemon juice.
Now you need to collect the salad in layers:
- Potato
- Tuna
- Tomatoes
Lay the layers according to this scheme until all the cooked products run out. Drizzle each layer with sauce. Decorate with herbs and olives.
An almost standard version of the salad, which will be appreciated by those who do not like Korean carrots. All other products are the same, but due to the absence of spicy Korean carrots, the taste of the salad is much softer.
To make the salad more dietary, add boiled chicken fillet instead of sausage.
Ingredients:
- Fresh carrots - 1-2 pcs.
- Smoked sausage - 100 g
- Fresh cucumber - 1-2 pcs.
- Canned corn - 1 can
- Hard cheese - 200 g
- Mayonnaise - to taste
Cooking:
First you need to cut the carrots as thin as possible, or use a special grater. Then cut the sausage and cucumber into strips. Grate the cheese.
Mix all ingredients in a salad bowl. Add corn from the jar and season everything with mayonnaise. Don't forget to add salt and pepper to taste.
In fact, we are all used to pineapple in a salad. But still, this option stands out from all its counterparts in the “Venice”. However, it also has a right to exist and tastes very good thanks to an interesting combination with fresh cabbage.
Ingredients:
- Boiled chicken fillet - 200 g
- Fresh cucumber - 1-2 pcs.
- Canned pineapple - 100 g
- Prunes - 100 g
- Fresh cabbage - 100 g
- Mayonnaise and salt - to taste
Cooking:
Pour boiling water over prunes and leave to steam for half an hour. Dice chicken and pineapple. Cucumbers - straws and finely chop the cabbage. Rinse the prunes, pat dry and finely chop. Then place all products in a salad bowl, add salt and mayonnaise and mix. Decorate with herbs before serving.
To keep chicken meat juicy after cooking, let it cool completely in the broth in which it was cooked.
A more sophisticated version of the salad, completely different from the recipe with Korean carrots. Of the common here, perhaps, only cucumber and mayonnaise. A salad can be without prunes if you are not a fan of it, but it is unlikely that you can part with mayonnaise. Salad can be made in portions, or in a single bowl.
Using a culinary dish for laying out a salad, you can turn any dish into a gourmet one. To do this, lay the ingredients in layers inside the mold, lubricating them with mayonnaise. If the composition allows, it is better to alternate the colors of the constituent products.
Ingredients:
- Boiled chicken breast - 400 g
- Fresh champignons - 300 g
- Prunes - 100-200 g
- Hard cheese - 200 g
- Boiled potatoes - 2 pcs.
- Boiled eggs - 3 pcs.
- Fresh cucumber - 1-2 pcs.
- Mayonnaise - to taste
Cooking:
Soak prunes in boiling water for 15-30 minutes. Drain in a colander, let dry and cut into pieces (in half or quarters).
Potatoes, eggs, cucumbers and breast cut into cubes. Grate the cheese.
Cut the mushrooms and fry in a saucepan with a little oil. Cool and mix with all other ingredients. Fill with mayonnaise.
If you want to make a salad in portions, lay out the ingredients in this order:
- Prunes
- Breast
- Mayonnaise
- Potato
- Mayonnaise
- Mushrooms
- Eggs (preferably grated)
- Mayonnaise
- grated cheese
- grated cucumber
You have already seen the variation with prunes, this option is even more refined due to the addition of walnuts. Smoked breast is also used here, but not boiled, due to which the taste also changes.
Ingredients:
- Smoked chicken breast - 200 g
- Prunes - 200 g
- Cheese (preferably Parmesan) -200 g
- Walnut kernels - 100 g
- Canned champignons - 300 g
- Boiled eggs - 3-4 pcs.
- Boiled carrots - 1-2 pcs.
- Onion - 1 pc.
- Mayonnaise - to taste
- Lettuce leaves - for decoration
- Salt - to taste;
Cooking:
Cut into strips chicken, mushrooms and steamed prunes. Chop the onion as finely as possible, chop the nuts into pieces no more than 0.5 cm.
Grate cheese, add prunes to it, and mix the mixture with mayonnaise.
Boiled carrots cut into cubes. Disassemble the eggs into yolks and proteins: both then, and then grate on the smallest grater. Mix yolks with carrots, dilute with mayonnaise, salt a little.
Now you need to collect the salad: if you wish, you can put it not just on a plate, but on lettuce leaves. Using the form, we collect a portion:
- Hen
- A mixture of carrots and yolk
- A mixture of prunes with cheese and mayonnaise
- nuts
- Mayonnaise (thin layer or mesh)
- Mushrooms
- Thin layer of mayonnaise
- egg whites
Now the salad needs to stand and soak. Decorate it before serving if desired, you can again sprinkle nuts on top.
Also, the salad can not be collected in layers, but mixed - it will also be tasty.
So that the raw onion in the salad does not taste bitter, you need to peel it, cut it into pieces and pour boiling water over it. Use a colander for this.
An exquisite, almost restaurant version of a salad that requires the preparation of meat rolls. Of course, it will require more time and effort from you, but the result will not keep you waiting - you will surprise yourself and your guests!
Ingredients:
- Broccoli - 300 g
- Sunflower and pumpkin seeds - to taste
- Raisins or fresh grapes - to taste
- Chicken fillet - 200 g
- Hard cheese - 200 g
- Mayonnaise - 3 tbsp. l
- Sour cream - 3 tbsp. l
- Fresh eggs - 2 pcs.
- Flour - 100 g
- Breadcrumbs - 50 g
- Salt, pepper to taste
Cooking:
Rinse raw broccoli, pat dry and cut lengthwise. Add seeds and raisins.
Mix mayonnaise and sour cream 50/50, adding a pinch of salt and pepper. Add to prepared broccoli and leave to soak.
Beat chicken or turkey fillet, rub with spices, put grated cheese on the meat and roll into a roll. If the roll turned out to be long, cut it - the length of the roll should not be more than 3-4 cm. Now you need to bread: flour - egg (lightly beaten) - crackers - egg - crackers and fry in a pan over low heat.
While the rolls are fried, you can begin to collect the salad: put fresh lettuce leaves on a plate, and a ready-made salad on them. Cut the rolls in half and add to the salad.
An interesting version of the salad using olives. In addition, the recipe uses two types of meat at once: ham and leg.
Ingredients:
- Chicken leg - 2 pcs.
- Boiled eggs - 2 pcs.
- Ham - 200 g
- Green olives in a jar - 1 jar
- Boiled potatoes - 3 pcs.
- Onion - 1 pc.
- Mayonnaise - to taste
Cooking:
First you need to cut the meat into cubes: you can take both chicken and meat ham. We also cut the ham. Eggs and potatoes are also finely diced.
Remove the olives from the jar and cut into thin rings. Chop the onion very finely.
Now mix all the products in a bowl and season with mayonnaise. Taste for salt, add if necessary.
An interesting salad option with the addition of more fresh vegetables. Korean carrots are also used, so do not rush to pepper the dish.
Ingredients:
- Boiled meat (beef, pork) - 100 g
- Korean carrot - 100 g
- Bulgarian pepper - 1 pc.
- Fresh tomato - 1 pc.
- Fresh cucumber - 1 pc.
- Hard cheese - 50 g
- Greens - 20 g
- Salt, pepper - to taste
- Mayonnaise - for dressing
Cooking:
Cut meat into small cubes and mix with Korean carrots. There also finely chop the tomato, pepper, straws - cucumber. Grate the cheese. Add finely chopped greens and mix with mayonnaise. Salt, pepper.
Do not add mayonnaise to salads that have fresh cucumber in advance - it will give juice, and the salad can turn into soup.
Another puff salad, but this time with a twist - an apple in the composition. An apple gives an interesting note, and a salad can be cooked without puff, in haste - the taste will not change.
Ingredients:
- Boiled chicken fillet - 200 g
- Apple - 1 pc.
- Boiled eggs - 3 pcs.
- Canned corn - 1 can
- Korean carrot - 150 g
- Hard cheese - 150 g
- Mayonnaise - to taste
Cooking:
Cut fillets into strips.
Peel the apple, remove the seeds and grate on a coarse grater.
Cheese and eggs also grate.
Drain the brine from the corn, if desired, you can cut the carrots to make it shorter, but not necessary.
Now lay out in layers, after each - mayonnaise:
- Apple,
- Eggs,
- Hen,
- Corn,
- Carrot,
Decorate the salad as desired.
Another option for preparing a salad, but with the addition of boiled eggs and herbs as standard. The taste becomes a little softer.
Ingredients:
- Korean carrot - 100 g
- Ham (chicken) - 100 g
- Boiled eggs - 3 pcs.
- Canned corn - 1 can
- Mayonnaise - to taste
Cooking:
Cut eggs and ham into cubes, mix with carrots. Add corn and mix with mayonnaise.
An interesting composition of the salad, causing some lightness of taste. Cabbage and tomatoes together make a very juicy and tasty combination.
Ingredients:
- Fresh cabbage - 400 g
- Fresh tomato - 1 pc.
- Hard cheese - 100 g
- Ham - 100 g
- Canned mushrooms - 100 g
- Carrot - 1 pc.
- Onion - 1 pc.
- Mayonnaise - to taste
- A little greenery - parsley and dill.
- Salt, pepper - to taste.
It is not necessary to be an experienced chef to arrange a holiday. It is enough to be able to cook a delicious Venice salad and decorate it beautifully. See recipes below.
This salad has several cooking variations due to the variety of products included in its composition and the way it is prepared. You can make a simple dish that is suitable for a regular family dinner, and if you need a delicious salad for a special occasion, then you need to cook it according to a different recipe.
The second extraordinary composition in the skillful hands of the hostess will be able to amaze even true gourmets. But in this dish you will have to add more products and for this you will have to visit the supermarket and spend a little money.
Festive Venice Salad: Ingredients and Step-by-Step Recipe with Pineapple and Chicken
The dish will appeal to everyone with its exquisite, juicy taste. Tender, white chicken meat, canned slightly sweet corn, juicy, fragrant exotic pineapple, hard cheese - all these ingredients will create a unique mix, and you will want salad additions.
Recipe for cooking with corn:
Ingredients:
- Corn - 450 g
- Cheese - 95 g
- Pineapples - 95 g
- Chicken - 95 g
- Mayonnaise
Cooking:
- Boil the breast in salted boiling water until tender. Then, after it has cooled, carefully cut it into cubes.
- Cut pineapples, peeled, boiled eggs, also into cubes.
- Open a jar of corn, pour water out of it, so that the result is better, use a colander.
- Mix all the ingredients and season with mayonnaise. Salt, herbs add as desired.
IMPORTANT: You can decorate such a culinary masterpiece with perfect sprigs of dill, parsley, carrot flowers. Before serving, let the dish soak well for about twenty-five minutes, only then serve it to the table.
Venice salad recipe with beets
Products:
- Chicken breast - 225 g
- Beets - 225 g
- Greens (onion, parsley, dill, lettuce) - 55 g
- Mayonnaise sauce with mustard
Salad with beets. "Venice" Cooking:
- Cut the chicken meat into cubes. Chop the beets into strips.
- Cut up the greens. Place all this in a beautiful salad bowl, mix, season with sauce or mayonnaise.
IMPORTANT: Such a salad can be served to guests, both in small salad bowls (in portions), and on a common dish.
How to deliciously cook Venice salad with prunes, raisins: recipe
"Venice" - one name already feels romantic. A dish under the same name also turns out to be tender, unique. Moreover, it contains many very useful products. This salad is perfect for holidays and romantic evenings.
Ingredients:
- Chicken - 325 g
- Hard cheese - 225 g
- Champignons - 275 g
- Prunes - 220 g
- Carrots - 175 g (boiled)
- Raisins - 95 g
- Eggs - 175 g
- Onion - 65 g
- Mayonnaise
Festive salad Venice with prunes, raisins Cooking:
- Prepare the chicken meat as follows - pour boiling water, salt, add the onion, bay leaf, pepper and cook the meat.
- Then cut it into cubes.
- Pickled mushrooms, also cut into identical cubes. Put the frying pan and fry the onion and mushrooms there. The process should continue until the water evaporates.
- Cut the prunes into beautiful cubes, grate the cheese, but do not use too small links of the grater.
- This dish must be collected in layers, so it will look festive in the form of a cake, and the taste will also be wonderful.
- First layer lay out the meat. Next, prepare the sauce of grated yolks, carrots, mayonnaise. Gently spread this mixture over the chicken.
- Second layer spread the sauce of cheese, prunes, mayonnaise.
- third layer- seedless raisins.
- fourth layer put mushrooms, mayonnaise sauce, protein and sauce again.
- Decorate the top of the dish with vegetables, herbs.
How to deliciously cook Venice salad with smoked sausage and Korean carrots: recipe
If on the weekend you want to cook something tasty and not expensive, then the hearty Venice salad with sausage, carrots, and cheese is perfect for lunch.
Products:
- Servelat (sausage) - 225 g
- Carrots - 225 g
- Cheese - 165 g
- Cucumber - 125 g
- Corn - 450 g
- Mayonnaise
Venice salad with smoked sausage Cooking:
- Cut cucumber, sausage into neat cubes or strips, chop cheese on a grater, prepare sweet corn. Drain the liquid through a colander.
- Stir the salad again, garnish with herbs, serve with a lunch meal.
In a beautiful bowl, mix all the ingredients, including Korean carrots. Add mayonnaise or sauce.
IMPORTANT: If you do not prefer Korean carrots, you do not like hot spices, then replace the product with ordinary boiled carrots.
How delicious to cook Venice salad with meat, tomato, cheese: recipe
Dish "Venice" can also be prepared with tomatoes, they not only add pleasant sour notes to the salad, they can also be a decoration for such an appetizer.
Cooking salad "Venice" with mushrooms
Products:
- Chicken meat - 325 g
- Tomatoes - 155 g
- Cheese - 275 g
- Mushrooms - 275 g
- Mayonnaise
"Venice" with tomatoes, meat, mushrooms Process:
- Boil chicken meat, mushrooms.
- Cut the cheese into cubes, cut the tomatoes into the same pieces.
- In a festive salad bowl, mix all the ingredients, add the sauce, a little salt.
- Decorate the top of the dish with vegetables.
IMPORTANT: You can add various ingredients to this dish - eggs, corn, pineapples, then the salad will have a completely different taste.
How delicious to cook Venice salad with chicken, prunes, cheese, potatoes: recipe
Products:
- Olive oil - 75 ml
- Chicken fillet - 425 g
- Cheese - 155 g
- Olives - 125 g
- Tomatoes - 175 g
- Onion - 55 g
- Lettuce - 65 g
- Wine vinegar - 45 ml
- Cucumber - 125 g
- Oregano (dry), salt
"Venice" with prunes, vegetables, meat cooking process:
- After you prepare the products for the dish, start cutting them.
- Cut the meat into small cubes. Cut the onion preferably into small pieces (half rings). Cut the same tomatoes, cucumbers, cheese.
- Tear lettuce into pieces by hand.
- Then make a refill. To do this, mix salt with oil and white wine vinegar, add chopped oregano branch there.
- In a beautiful salad bowl, place all the components of the salad, including olives, now pour from the finished dressing with wine vinegar, olive oil.
- And finally, carefully, without damaging the integrity of the ingredients, mix the contents of the salad bowl and invite your guests to try "Venice".
How to deliciously cook Venice salad with carrots and fresh cucumber: recipe
You will love a cold appetizer with fresh cucumber thanks to the freshness aroma that is unique to this vegetable.
- Smoked sausage - 175 g
- Carrot - 195 g
- Cucumber - 175 g
- Corn - 450 g
- Rusks - 125 g
- Cheese - 165 g
- Mayonnaise sauce, salt, herbs
Salad "Venice" with Korean carrots, breadcrumbs cooking process:
- Cut sausage, cucumber into equal strips.
- Grate the cheese, but not too finely.
- Separate the corn from the marinade. Place all prepared foods in a beautiful dish.
- Dress the salad with mayonnaise sauce, mix the ingredients. Now "Venice" can be served at the table.
IMPORTANT: Vegetables that are cut into the shape of flowers, figures and even hearts can become a salad decoration. Greens can also go well with your dish and give it a beautiful look.
"Venice" has many recipes for cooking. And each housewife can add her own zest to the dish, then he will delight you with new tastes and aromas. Even in restaurants, chefs often experiment with a dish, they can add the most unexpected products there - apple, veal, pork, not to mention spices and herbs. For a change, the salad is poured with creamy sauce instead of mayonnaise. Which interpretation you choose - decide for yourself.
Video: How to beautifully decorate the New Year's Venice salad, for birthday, March 8, February 14, February 23, wedding, anniversary: ideas, photos
