Venice salad recipe with sausage and Korean. Venice salad - such different recipes. "Venice" with tuna

28.12.2021

Salad "Venice" - favorite dish many gourmets. Thanks to the variety of both recipes and ingredients needed for the dish, the salad is not boring, and you can always pleasantly surprise your guests. This salad is perfect for gala dinner or a special family evening when you want to please yourself and your loved ones with something unusual.

Very simple and unusual recipe salad that fits perfectly in both holiday menu as well as a regular family dinner. If you take sausage with pepper for cooking, then the salad will acquire an even more piquant and spicy taste.

Cooking time: 15 minutes
Servings: 4

Ingredients:

smoked / semi-smoked sausage (200 g);
carrots in Korean (200 g);
fresh large cucumber (1 pc.);
hard cheese (200 g);
mayonnaise (to taste);
garlic (1 clove);
green onions (for garnish)

Cooking:

Cut the cucumber into strips.
Cut the cheese into thin slices.
Cut the sausage into strips.
Grate garlic on a fine grater, mix with mayonnaise.
Put all the ingredients in a salad bowl (or in portions).
Add Korean-style carrots and pour mayonnaise.
There is no need to salt and pepper the salad, as Korean-style carrots and sausage contain a lot of spices.

The dish is ready, you can serve it to the table!

A recipe appreciated by many gourmets. Thanks to the interesting flavor combination of chicken and prunes, this salad will definitely become the highlight of any holiday table.

Cooking time: 40 minutes
Servings: 5

Ingredients:

boneless chicken meat light / dark (500 g);
potatoes (3 pcs.);
chicken egg (4 pcs.);
fresh champignons (250 g);
prunes (150 g);
cheese-hard (100 g);
fresh cucumber (1 pc.);
vegetable oil(for frying mushrooms, 3-4 tablespoons);
mayonnaise (to taste);
salt / pepper (to taste).

Cooking:

Prepare chicken meat (boil or bake in the oven). Leave to chill.
Boil potatoes in their skins, let cool, peel.
Hard boil eggs and peel.
Pour boiling water over prunes and leave for 10 minutes.
Wash, dry, cut mushrooms. Fry with oil and spices (salt and black pepper to taste).
Cut potatoes and chicken into small cubes.
Rub the eggs on a coarse grater.
Dry the prunes with a paper towel (to remove excess moisture), cut into strips.
Cucumber cut into strips.
Grate cheese (set aside a little for decoration).
Combine all ingredients in a bowl, add mayonnaise, mix. Transfer to a salad bowl or divide into serving bowls using a salad serving dish. (You can lay out the salad in layers - prunes, chicken, cucumber, potatoes, mushrooms, eggs. Lubricate each layer with mayonnaise.).
Sprinkle salad with cheese. Do not grease with mayonnaise.

Bon Appetit!

A spicy and unusual variation of the salad. Carrots in Korean give the dish a pleasant peppercorn. At any festive buffet, there are sure to be fans of such a salad.

Cooking time: 25 minutes
Servings: 4

Ingredients:

smoked / semi-smoked sausage (350 g);
carrots in Korean (250 g);
hard cheese (150 g);
chicken egg (4-5 pcs.);
ground black pepper (to taste);
garlic (1-2 cloves);
mayonnaise / yogurt without taste (to taste);
fresh herbs(any, for decoration, 1 bunch).

Cooking:

Hard boil eggs, let cool, peel, grate on a fine grater.
Cut the sausage into small cubes or strips.
Remove excess juice from the Korean carrot (if it is too long, chop).
Cheese grate on a coarse grater.
Drain water from corn.
Peel the garlic cloves, grate on a fine grater.
Combine all ingredients in a bowl, pepper, add mayonnaise, mix. (You don't need to salt the salad.)
Arrange the salad on a pretty platter or form portions using a serving dish.
Decorate with greenery.

We offer a video recipe for viewing (the set of ingredients and the sequence of actions are slightly different from the proposed recipe):

The most delicate combination of pineapple and chicken will appeal to everyone who tries it. this salad. We offer a very satisfying and festive option that will delight guests.

Cooking time: 25 minutes
Servings: 6

Ingredients:

chicken breast, fillet (800 g);
canned pineapple (400 g);
chicken egg (4 pcs.);
hard cheese (250 g);
mayonnaise (to taste);
salt / pepper (to taste);
dill / other fresh herbs (for decoration, 1 bunch).

Cooking:

boil chicken fillet in salted water. Cool down.
Boil eggs, cool and peel.
Cut the chicken into small cubes.
Drain liquid from pineapple and cut into cubes.
Chop the eggs into cubes.
Grate the cheese.
Mix all ingredients, salt and pepper to taste.
Arrange on serving plates (or in a large salad bowl). Decorate with greenery.

Exquisite and unique recipe. Such a salad will decorate any table, and the combination of mascarpone cheese and wild rice will create an extraordinary taste that will definitely be remembered by everyone who tries the dish.

Cooking time: 40 minutes
Servings: 6

Ingredients:

wild rice (black) (100-150 g);
fresh cucumber (2 pcs.);
raw smoked sausage (250 g);
boiled chicken egg (3 pcs.);
red onion (1 pc.);
mascarpone cheese (4 tablespoons);
parsley / other fresh herbs (for decoration, 1 bunch);
paprika (for decoration);
salt / pepper (to taste).

Cooking:

Cool the sausage and grate.
Cucumbers cut into small cubes (leave a few thin slices for decoration).
Boil rice. Add salt and pepper to taste.
Finely chop the red onion.
Grate eggs on a fine grater.
Combine all ingredients in a large bowl; season with mascarpone.
Add salt and pepper to taste. Mix carefully.
Arrange the salad on serving plates using a mold (or use one large, beautiful salad bowl).
Garnish with fresh herbs, cucumber slices and sprinkle with paprika.

(If you don't know how wild rice tastes and you're not sure the salad will taste good, cook one part wild and one part white (long grain) rice.)

Salad is ready to serve!

Thanks to the unusual serving, this dish will undoubtedly become the highlight of the table, and guests will be satisfied not only with the appearance of the salad, but also with its taste.

Cooking time: 40 minutes
Servings: 8

Ingredients:

fresh Bulgarian pepper (4 pcs.);
smoked ham (200 g);
hard cheese (150 g);
fresh cucumber (2 pcs.);
fresh carrots (1 pc.);
canned corn (100-200 g);
mayonnaise (180 g);
salt and pepper (to taste);
parsley / other fresh herbs (for decoration, 1 bunch).

Cooking:

Cut ham and cheese into strips.
Chop the carrot into strips.
Cut cucumbers into thin slices.
Mix all ingredients, add mayonnaise and spices. To stir thoroughly.
To cut in half bell peppers, clear of seeds.
Fill the pepper halves with salad, garnish with herbs.

We offer you to familiarize yourself with the video salad recipe:

If you use red fish instead of tuna, then the salad will become more tender and refined taste. However, this recipe is interesting because, having spent not so much money, you can make a tasty and memorable salad that will appeal to everyone who loves fish.

Cooking time: 25 minutes
Servings: 3

Ingredients:

canned tuna (in own juice) (100-150 g);
fresh tomato (4 pcs.);
potatoes (2 pcs.);
chicken egg (2 pcs.);
fresh parsley and dill (to taste);
onion (1 pc.);
lettuce / iceberg lettuce (100 g);
olive / vegetable oil (4 tablespoons);
lemon juice (0.5 tsp);
salt / pepper (to taste).

Cooking:

Boil potatoes and eggs. Let cool, clean.
Rinse lettuce leaves, dry.
Cut potatoes into small cubes.
Rub the eggs on a grater.
Tomatoes cut into cubes.
Onion cut into thin half rings.
Drain the juice from the tuna into a separate container (do not pour out!).
Take out the fish and mash with a fork.
Chop the parsley and dill.
Mix all ingredients.
Mix tuna juice, oil and lemon juice. Salad sauce is ready.
Arrange lettuce leaves on serving plates, arrange on top. ready meal, pour over the sauce.

Bon Appetit!

Text: Natalia Uskova

5 5.00 / 5 votes

Found a mistake in the text? Select it and press Ctrl + Enter.

The Venice salad recipe is known in at least two versions. Moreover, each of these options can be performed in different interpretations. The first version of the salad is quite simple: its recipe includes ingredients that do not require prior preparation, and therefore such a salad can be prepared, as they say, on hastily. The recipe for this salad, of course, is more suitable for an everyday menu, but it can also be used for a festive table.

But the second recipe includes many more ingredients, it takes more time to prepare the salad, but the result is worth it! However, we offer both versions of the salad in different versions. And you just have to choose a recipe and prepare a salad.

"Venice" with sausage and Korean carrot

Ingredients:

200 g of any smoked sausage
200 g Korean carrots (not too spicy)
200 g hard low-fat cheese
Big fresh cucumber
Jar of sweet corn
Mayonnaise

Cooking:

My cucumber (if desired, peeled) and cut into thin long sticks. We also cut the sausage. We cut the cheese on a coarse grater, and drain the marinade from the corn. Put Korean carrot, cucumber, sausage, cheese and corn in a salad bowl, add mayonnaise and mix well. Salt and spices do not need to be put in this salad, as Korean carrot And smoked sausage will give the salad an already spicy taste.

"Venice" with smoked chicken

Another easy corn salad recipe. It is distinguished from the previous one only by the smoked chicken and fresh carrots included in the salad.

Ingredients:

Canned corn
Smoked chicken fillet
Fresh cucumber
raw carrot
Mayonnaise and spices

Cooking:

We separate the chicken fillet from the bones and cut the meat into thin sticks. Cheese and carrots are separately cut on a coarse grater. Cut the cucumber into strips, and drain the marinade from the corn. We put all the prepared products in a bowl, put salt, pepper and mayonnaise to taste and mix the salad well.

Note:

This salad does not need to be seasoned with mayonnaise and salt in advance: the cucumber will give juice and the salad will “float”. Do this just before the "exit" of the dish to the table.

"Venice" puff

A salad recipe that is the best fit for a solemn feast. The salad turns out to be quite unusual and diversifies the already boring traditional menu of the festive table.

Ingredients:

400 g white chicken meat
Fresh cucumber
200 g prunes
300 g fresh champignons
200 g cheese
3 potatoes
3 eggs

Cooking:

First, boil and cool the chicken, and then separate the white meat from the bones and cut it into cubes or sticks. We also boil the potatoes and eggs and let them cool completely. We cut the potatoes, chop the eggs on a fine grater. Soak the prunes in boiling water and leave for about fifteen minutes, then rinse and dry them. Wash the mushrooms, cut into small pieces, fry in vegetable oil and put them in a colander or sieve to drain the fat. Pass the cucumber and cheese through a coarse grater.

Lay out the salad in layers:

prunes cut into small pieces
chicken meat
mayonnaise
mushrooms
mayonnaise
cucumber

We decorate the salad with mayonnaise mesh.

Note:

The top layer can be laid out not with grated cucumbers, but with thin cucumber rings. The salad itself can be collected in a split form or served in portions in transparent wine glasses or bowls.

"Venice" with tuna

Recipe for a fish version of this popular salad. It is also notable for the fact that it is dressed not with mayonnaise, but with a specially prepared sauce.

Ingredients:

can of canned tuna
4 fresh tomatoes
2 potatoes
2 eggs
Olives
Parsley and onion greens

For sauce:

4 teaspoons vegetable oil
Half a tablespoon of lemon juice
Canned tuna juice

Cooking:

Boil potatoes and eggs, cool and peel. We cut the potatoes into cubes or cubes, chop the eggs using a large grater. We cut the tomatoes into small slices or cubes, and knead the fish with a fork, after draining the liquid from the jar. For the sauce, mix vegetable oil with liquid from canned food and lemon juice. Lay the salad in layers:

potato
tuna
tomatoes

We lay the layers until all the prepared salad products are finished. Drizzle each layer with sauce. We decorate the salad with herbs and olives.

"Venice" with pineapple

A rather unexpected recipe, given that this version of the salad includes not only the usual prunes, chicken and cucumber, but also pineapples with cabbage.

Ingredients:

200 g chicken meat (you can smoked breast)
200 g fresh cucumbers
100 g fresh or canned pineapple
100 g prunes
100 g fresh cabbage
mayonnaise and salt

Cooking:

Boil chicken meat in advance and let it cool right in the broth, then it will turn out juicy and tender. Pour the prunes with boiling water and leave for fifteen to twenty minutes. In the meantime, we cut the chicken, cucumbers and pineapples into cubes, chop the cabbage. We wash the prunes, dry them and also finely chop. Then put all the products in a bowl, add salt and mayonnaise and mix. Serve the salad, having previously cooled it and garnished with herbs.

As you can see, all the salad options offered to you under the name "Venice" are not just different, but sometimes completely different. No one can say for sure which recipe is considered real. In many restaurants, a salad under this name is generally a culinary experiment of the chef. So, for example, in the menu of one of the Moscow restaurants, this salad contains veal, apple, mushrooms and cheese, and it is dressed cream sauce. However, the most famous recipe for this salad is the variant with corn and sausage or with chicken and prunes. And what recipe you like - decide. Bon appetit and success in the culinary field!

I have been preparing Venice salad with sausage for many years. I can say he is "on duty". A big plus of this salad is that for it nothing needs to be boiled in advance. If desired products will be in your refrigerator, then the salad can be prepared for one or two.

Try to use not very salty sausage so that the salad is not salty. Also, do not use very sharp Korean carrot so that it does not clog the taste of other products. I do not add salt to this salad, but this is a matter of taste. Salad can be prepared both for weekdays and for the festive table.

Prepare the necessary products.

Cut the smoked sausage into strips.

Cut a fresh cucumber first with washers, and then with straws.

Put cucumbers and sausage in a salad bowl, add mild Korean carrots.

Grate hard cheese on a fine grater.

Add the cheese to the salad bowl and mix all the ingredients thoroughly.

Add canned corn and mayonnaise.

Thoroughly mix all the ingredients again and serve the Venice salad with sausage to the table. If you are cooking for a festive table, then you can decorate the salad as you wish.

Bon Appetit!

If you have never been to Venice and may not be able to get there soon, invite her to your place. No, I'm not joking, because a part of this beautiful city is reflected in salads united by the same name. Just like Venice is whimsical and versatile, the salads with its name are diverse and attract with amazing taste, aroma and charm of spicy notes.

At least two are widely known, which, in turn, have been repeatedly interpreted. The first of them is distinguished by simplicity and elegance - products for it do not require preliminary preparation, it is an excellent option "in haste". The second is not much more complicated, it includes more ingredients, some of which will take a significant amount of time to cook. Which of these recipes to choose - decide for yourself, they are all sophisticated and very tasty in their own way.

Recipe one: "Venice" with sausage and Korean carrots

What do you do when there is not enough time to cook or relatives unexpectedly arrive? Of course, you try to cook something quick from the available products in the refrigerator, but at the same time it is always tasty. Light salad "Venice" with sausage is just one of these "cribs". All you have to do is chop, grate or chop a few ingredients, most of which you almost always have at home.

We will need:

Smoked sausage - 180 grams;
Korean spicy carrot - 180 grams;
Cream cheese (you can "Russian" - 180 grams;
Fresh cucumber - 1 large;
Sweet corn - 1 jar;
Mayonnaise - 1 sachet.

Cooking:

Now let's prepare our simple, delicious salad"Venice". First, chop the cucumbers into neat slices, but first wash them well, peel the skins thinly. Lightly salt, set aside. We will return to them in a few minutes, when the excess juice has already stood out - we will drain it, and send the pulp to the salad;
Now it's time for the sausages. We clean it from the artificial film, chop it thinly into pieces of any shape, as you wish;
Cheese can be prepared in two ways. It will be easiest to grate on a thin grater into air shavings, but the salad will look most spectacular if you cut it into very small cubes, the smaller they are, the better. Accordingly, the taste of the dish will differ slightly because of this;
We drain all the marinade from corn, you can throw it into a sieve so that it passes more efficiently;
We do not touch the Korean carrot, we just take it out of the package so as not to capture the extra brine. But if desired, you can shorten the long slices a little;
Now let's collect our Venice salad, which reflects a piece of sunny Italy. Add spicy carrots, sausage, shredded or grated cheese, and fresh cucumber to the corn;
Season everything with a spoonful of mayonnaise, mix, immediately proceed to the meal.

Tip: You should not season this salad with salt, ground pepper and other spices. Everything he needs is already contained in spicy carrots and savory sausage.

Recipe two: "Venice" with chicken, prunes and champignons

This Venice recipe is more refined, but it will take more time to prepare it. However, at the same time, it still remains simple, affordable and easy to prepare. But from the point of view of the calorie content of products and the combination of components, it may seem “heavy” to someone. You can always lighten it by replacing the sauce with a lighter natural yogurt or freshly made homemade mayonnaise.

We will need:

Chicken (breast) - 380 grams;
Fresh champignons - 300 grams;
Pitted prunes - 180 grams;
Potatoes - 3 pcs.;
Cheese - 220 grams;
Testicles - 3 pcs.;
Cucumber - 1 pc.;
Sour cream - 3 tablespoons;
Walnuts - 50 grams;
Mayonnaise.

Cooking:

First, peel the chicken breast from the skin, rinse it and boil it. You can handle this without any problems, so we will omit the description of this process. When it is completely cooked, let it cool, and then we will tear it into fibers;
Now the potatoes, boil it in the "Mundir", but before that, thoroughly wash it off the soil. We do not forget to salt, but after boiling. This will keep the potato pulp in shape when sliced, rather than crumbling. Ready? Cool, then cut into cubes;
We sort out prunes from extra branches, garbage. Rinse a few times to get clean. And then add boiling water to it, let it swell well. After that, the fruit pulp can be cut;
We also boil the testicles, cool, and then chop finely;
Let's go over the champignons, wash and clean a little. Then cut into large pieces. At the same time, put a frying pan to heat, add sour cream to it, a little water, and then pour the mushrooms. Simmer everything until tender, until the mixture of sour cream and water has evaporated. Before laying out in a treat, champignons must be cooled;
We crumble the cheese into thin air chips;
Just chop the walnuts;
Now we just have to prepare the cucumber: wash it, peel it, cut it into very small cubes;
Our recipe assumes a puff structure, so we will take a flat or deep dish and start laying it out like this:

First, put the chopped prunes;
On top of it, a breast, a little mayonnaise;
Next, a layer of potato cubes, on top of this again dressing;
Then fried mushrooms (but without mayonnaise), walnut;
Then crushed testicles, sauce;
Now a layer of cucumbers with mayonnaise;
And in the end, sprinkle with cheese and decorate with any vegetables, herbs. Ready!

Tip: You can decorate such a salad with thinly sliced tomato roses or vegetable figures. Both look spectacular and are very easy to prepare.

Calories: Not specified
Cooking time: not specified

Ingredients:

- smoked sausage - 200 gr.;
- Korean-style carrots - 200 gr.;
- cucumber - 1 pc.;
- canned corn - 200 gr.;
- cheese - 200 gr.;
- mayonnaise - 200 gr.

Step by step recipe with photo:

1. Grind cucumbers, wash them first. It is best to cut the vegetable into strips. We send the chopped cucumbers to the salad bowl.

2. Next, lay out the corn, pre-drain the water. Sweet corn won't ruin any salad.

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.

7. 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.
8. This one cooks very quickly, it will take minimum set products. Each hostess will be able to please the whole family with a spicy treat.

Bon Appetit.