At the festive feast, and sometimes on weekdays, snacks and salads are prepared. These dishes add to the daily menu. One of the simple and tasty snacks is Chamomile salad - a puff dish made from simple available products that looks very elegant if it is beautifully decorated.

Classic Chamomile Salad

The classic Chamomile salad has a delicate taste. If you add garlic to the dressing, the taste will be a little piquant.

For salad, prepare in advance:

  • eggs - 5 units;
  • potatoes - 3 units;
  • marin. cucumbers - 5 units;
  • smoked chicken ham - 1;
  • hard cheese - 200 gr;
  • garlic clove - 2 units;
  • dill - 3-5 branches;
  • mayonnaise - 250 gr.

Boil hard boiled eggs in advance, and boil potatoes, or bake until cooked in a peel, then peel everything. Disassemble the ham from the bones. Rinse the dill, dry and chop finely.

Separately, peel and pass the garlic cloves through a garlic squeezer, mix with mayonnaise.

On a flat dish, put the salad in sequence:

  1. Grated potatoes.
  2. Diced cucumber.
  3. Chopped ham.
  4. Coarsely grated 3 eggs.
  5. Coarsely grated cheese.

Grease each layer with mayonnaise.

The remaining eggs are divided into proteins and yolks. Cut the proteins into strips, yolks - grind into crumbs.

From the protein straws lay the petals of several daisies, and put the middle in the yolk. Dill sprinkle free space between the daisies.

Before serving, cool the salad in the refrigerator.

On a note. So that the egg yolks are not digested, the eggs after boiling water are boiled for 4-5 minutes. Undercooked yolks will be moist inside, and overcooked ones will turn a bluish tint.

With apples

  • apples - 1 average;
  • boiled pork - 200 gr;
  • onions - ½ small onions;
  • the cheese is hard. - 200 gr;
  • boiled egg;
  • mayonnaise - 150 gr;
  • chopped greens - 50-70 gr.

The principle of preparation is similar to the classic version:

  1. A layer of finely chopped pork mixed with chopped onion is smeared with mayonnaise.
  2. The second layer is a grated apple, which is also covered with a layer of sauce.
  3. The third layer is grated cheese, topped with mayonnaise.
  4. The fourth layer is greens, over which a camomile of grated protein and yolk is laid.

How to cook with chicken

  • chicken fillet - 300 gr;
  • carrots - 1;
  • potatoes - 3;
  • eggs - 5;
  • onion - 1 small;
  • champignons - 250 gr;
  • fresh dill - a bunch;
  • some oil for frying;
  • salt, pepper, mayonnaise.

For dressing, mix mayonnaise with salt and pepper.

Vegetables (except onions) - boil until cooked, hard-boiled eggs. Wash the mushrooms, finely chop and fry with chopped onions. Rinse and chop finely. Boil the fillet in salted water. Eggs are divided into protein and yolk. Grated boiled vegetables.

Layers of lettuce are laid out in the following order:

  1. Carrot, sauce.
  2. Chicken sauce.
  3. Half greenery.
  4. Half the yolk, a little sauce.
  5. Potatoes, mayonnaise.
  6. Design layer: laid out petals of proteins around the middle of the yolk. The empty spaces between the petals are filled with greenery.

On a note. As a dressing, you can mix mayonnaise and sour cream in equal amounts, add salt, pepper and chopped herbs or spices to taste if desired.

With Korean carrots

Fans of spicy dishes will definitely appreciate the option of cooking Chamomile salad with spicy Korean carrots.

  • Korean carrot - 100 gr;
  • fresh. cucumbers - 150 gr;
  • eggs - 3;
  • chicken fillet. - 200 gr;
  • salt and mayonnaise.

Boil the fillets and eggs until tender.

Mix salt and mayonnaise.

Lay out in layers, each greasing with sauce: carrots, cucumber, chicken, eggs, greens. Covering the last layer with sauce is not necessary.

On a note. You can cook Korean carrots yourself, or buy in a store.

Chamomile Salad with Chips

Chamomile salad with chips is the second variation in the design of the dish. We can say that in this option it will take much less time to make a salad, but it will look no less festive than previous recipes.

Components of Chamomile Salad:

  • cervelat - 200 gr;
  • eggs - 4;
  • potatoes - 1;
  • mayonnaise - 100-120 ml;
  • salt;
  • chips - 30 gr;
  • cherry - 1-2;
  • dill - 50 gr.

Cut the cervelat into thin strips.

Boil eggs, peel and parse into squirrels and yolks.

Rinse the tomatoes and cut in half.

Boil potatoes and grate.

Lay out: grated potatoes, sausage, grated proteins. Cover all layers with mayonnaise and slightly salted. At the end, lay the grated yolks. Chips are inserted in a circle, resembling flower petals. It remains to form ladybugs: cherry laid on the surface of the salad, olives are cut in half and inserted on one side as the head of bugs, dots are drawn with mayonnaise. The antennae are laid out from the dill, the remains are used to decorate the chamomile.

Beef Recipe

Chamomile salad can be prepared with boiled beef instead of chicken meat or sausages. The rest of the dish is prepared in the same way as usual - laid out in layers, cool before serving for an hour.

On a note. Instead of beef, boiled beef or a pork heart cut into thin strips can be used.

Chamomile with mushrooms

The addition of pickled mushrooms is especially important in the winter season - New Year's feasts often consist of dishes that use salts prepared in the season.

  • chicken fillet - 600 gr;
  • hard cheese - 150 gr;
  • pickled mushrooms - 200 gr;
  • eggs - 3 units;
  • mayonnaise - 100 gr.

For registration:

  • 2 eggs;
  • chips.

Separate the chicken fillet from the skin and bone, boil in salted water with a lavrusha until tender.

Hard boiled eggs.

Finely chop the mushrooms in a cube or thin plates.

Cut the chicken into strips, the remaining large three on a grater.

We spread in the following sequence:

  1. Chicken pieces.
  2. Mushroom layer.
  3. The eggs.
  4. Cheese layer.
  5. Squirrel eggs boiled for decoration.
  6. Chips in a circle of lettuce.

Each layer, except the last one, is necessarily covered with mayonnaise. Before serving, we hold in the refrigerator for a couple of hours for better impregnation of the layers with mayonnaise sauce.

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