Every hostess tries to make the holiday table special. Familiar dishes can get boring, so it's time to try new recipes.
UNN has collected for you salad recipes that will be a great alternative to Olivier or herring under a fur coat, and you will surprise your guests.
Christmas salad with citrus dressing
Ingredients:
Mixed lettuce leaves
1 pomegranate
1 orange
150 g feta or goat's cheese
100 g pistachios
A handful of walnuts
For refueling:
juice of 1 orange
½ tbsp of honey
2 tbsp of white wine vinegar
2 tablespoons olive oil
1 tsp Dijon mustard
salt/pepper to taste
Method of preparation
Step 1
Place the salad mix in a large salad bowl
Step 2
Peel an orange and cut it into rings
Step 3
Spread the sliced orange and diced cheese on the lettuce leaves
Step 4
Sprinkle everything with pomegranate seeds and nuts
Step 5
Mix the ingredients for the dressing and pour over our salad
salmon salad
Ingredients:
1 bunch iceberg lettuce
200 g brown rice
1 onion
250 g cherry tomatoes
4 radishes
¼ Cucumber
1 avocado
200 beans
250 g hot smoked salmon
50 g feta
A handful of roasted almonds
For refueling
1 tablespoon apple cider vinegar
1 tbsp of soy sauce
1 tablespoon olive oil
½ Tsp sesame oil
1 tablespoon honey
Cooking method
Step 1
Put the lettuce leaves on a plate and add the pre-cooked rice.
Step 2
Add onions, tomatoes, radishes, cucumber and avocado, and beans.
Step 3
Cut the salmon into small pieces and add it to the salad along with the feta and almonds.
Step 4
Dressing: Whisk all the ingredients in a bowl and pour over the salad.
Salad with avocado and tuna
Ingredients:
1 can tuna in its own juice
1 cucumber
1 avocado
½ Red onion
a bunch of cilantro
2 tablespoons lime juice
1/4 cup olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper to taste
Cooking method
Step 1
Place the tuna, cucumber, avocado, red onion, and cilantro in a large bowl.
Step 2
In a small bowl, combine the lime juice, olive oil, chili powder, cumin, salt and pepper.
Step 3
Pour the dressing over the tuna mixture and stir to combine.
balsamic salad with chicken and onion
Ingredients:
4 medium red onions
4 tablespoons olive oil
2 sprigs fresh thyme
Salt and pepper to taste
3 tablespoons balsamic vinegar
4-5 boneless and skinless chicken breasts
1 bunch lettuce leaves
1 bunch arugula
1 tablespoon lemon juice
Parsley
Cooking method
Step 1
Preheat the oven to 200°C. Put the onion on a large baking sheet, drizzle it with 2 tablespoons of oil and add thyme sprigs, add salt/ pepper. Fry the onion for 10 minutes.
Step 2
Add 1 tablespoon of vinegar to the onion and continue cooking until golden brown and soft, 10-15 minutes. Transfer to a shallow bowl and sprinkle with thyme if desired.
Step 3
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper and cook for 7-10 minutes on each side. Remove the pan from the heat and add the remaining 2 tablespoons of vinegar. Let the Kurz "rest" for 5 minutes and cut into slices.
Step 4
In a large bowl, combine the lettuce and arugula leaves with the lemon juice, remaining tablespoon of oil, and 1/4 teaspoon each of salt and pepper. Sprinkle with parsley and onion. Place the chicken on top of the finished salad.