Salads with meat are very popular, especially among men.
First, it is always tasty and satisfying, and secondly, the meat can be combined with almost any product.
At the same time, if you use turkey or chicken meat in a salad, the appetizer will be fairly light and dietary.
Simple salad with meat - the basic principles of cooking
The main ingredient for this snack is, of course, meat. You can use pork, beef or poultry. For salad, the meat is boiled or fried. It all depends on the recipe. Meat can also be pre-marinated so that it is saturated with spices and spices.
A simple salad with meat is cooked with vegetables, herbs, legumes, or mushrooms. Today in our supermarkets you can buy any vegetables, regardless of the season. Of mushrooms, the best fit oyster mushrooms or mushrooms.
Legumes are used for salads with meat in canned or boiled form.
All the ingredients of the salad are crushed, placed in a common dish, seasoned and mixed.
As a dressing, you can use sour cream, mayonnaise or any vegetable oil. The taste of a simple salad with meat will be even more interesting if you fill it with sauce based on these products.
Recipe 1. Simple chicken salad “Excellent”
Ingredients
400 g chicken fillet;
spices;
two pods of sweet red pepper;
iodized salt;
bulb;
80 ml of olive oil;
2 pinches of sugar;
40 ml of fruit vinegar.
Method of preparation
1. Rinse the chicken fillet, put in a small saucepan and pour hot boiled water. Put on the fire and cook the meat until tender. Remove chicken from broth, cool and cut into long strips.
2. Rinse the sweet pepper, wipe and cut off the top of it with the stem. Cut the fruit in half, remove the seed boxes, carefully clean the seeds and cut the pepper into strips. 3. Peel the onion, rinse and chop with a thin knife with thin half rings.
4. Pepper, chicken and onion put in a deep bowl, sprinkle them with sugar and pour fruit vinegar. Stir and leave in the refrigerator for several hours.
5. Immediately before serving, season the salad with olive oil and spices.
Recipe 2. Warm salad with meat and eggplants
Ingredients
300 grams of beef;
1 bunch of parsley;
1 eggplant;
80 ml of olive oil;
1 pod of Bulgarian pepper;
1 pinch of salt;
1 carrot;
5 grams of granulated sugar;
30 ml of soy sauce;
30 ml of lemon juice;
sunflower oil;
2 cloves of garlic.
Method of preparation
1. Wash eggplant, wipe with a napkin and cut off the stem. Cut the vegetable into strips, put it in a bowl and sprinkle with salt. Leave it for at least half an hour.
2. Rinse beef, cut off excess fat and film. Cut the beef into strips as thin as possible. Put the pan on high heat, pour the oil and heat it. Put the beef in the pan and fry it until golden.
3. Rinse the eggplants under the tap, squeeze and add to the meat.
4. Peel the carrots, wash and chop them into very thin strips, or grate them for Korean salads. Send chopped carrots to the pan, mix and continue to fry.
5. Cut the stem from the peppers, remove the seeds and cut the vegetable into thin strips. Put in a frying pan and continue to fry all together, stirring occasionally.
6. In a deep bowl, mix lemon juice with soy sauce. Finely chop the garlic and greens and add to the lemon-soy mixture, add a little sugar, salt and mix.
7. Salad pour dressing. Serve salad can be both cold and warm.
Recipe 3. Simple salad with chicken and spinach
Ingredients
half a bunch of fresh spinach;
3 g apple cider vinegar;
150 g chicken fillet;
3 g balsamic vinegar;
half a tomato; 3 g French mustard;
egg;
30 ml of olive oil;
2 pinches of iodized salt.
Method of preparation
1. Rinse the chicken fillet under the tap. Put it in boiled water, add the onion whole and a couple of pinches of the peas mixture. Salt, put the dishes with chicken on the fire and boil the meat until tender. Remove it from the broth, cool and cut into slices.
2. Rinse the spinach leaves under a stream of water, put them on a napkin and blot to get rid of excess moisture.
3. In a separate cup, mix the olive oil with salt, apple cider vinegar, mustard and balsamic vinegar. Whisk thoroughly mix all ingredients until smooth.
4. Pour half of the dressing on the leaves of spinach, gently mix them and put a slide on a dish. Rinse the tomato, wipe it, cut it in half and remove the core. The flesh is cut into long strips and put on top of the spinach.
5. Chicken meat spread out in random order on top of the salad and pour the dressing.
6. Boil an egg boiled, peeled from the shell, put on the edge of the dish next to the salad and cut in half.
Recipe 4. Country Wedding Salad with Meat
Ingredients
half a kilo of pork tenderloin;
a bunch of parsley;
two bulbs
Marinade
50 ml of cold boiled water;
100 ml of olive oil;
75 g sugar;
2 pinches of black ground pepper;
8 g of salt;
200 ml of wine vinegar.
Method of preparation
1. Put a piece of pork tenderloin in my, put it in a suitable dish, pour it with drinking water. Salt it, add the peeled whole onion, bay leaf and a pinch of pepper peas. Boil the pork on low heat for about an hour. After boiling up, be sure to remove the foam.
2. Rinse the peeled onions, dry them with a napkin and cut into very thin rings using a vegetable cutter. A bunch of parsley finely crumbled, add to the onions and very gently mix.
3. Take out the finished meat from the broth, cool and cut into bars, a centimeter thick. We shift the pork in a bowl and cover, so that it does not wind down. 4. Mix cold boiled water in a bowl with sugar, wine vinegar, salt, vegetable oil and ground black pepper. Do not be confused by such an amount of vinegar, thanks to salt and sugar, the taste of the marinade will be balanced.
5. Spread the meat in a dish, dividing it with onions and herbs. Pour all the marinade on top and leave in the fridge for at least eight hours. Put the finished salad on a plate and serve it to the table.
Recipe 5. Simple salad with chicken meat and tangerines
Ingredients
chicken fillet - 100 g;
a pinch of salt;
two small mandarins;
drinking water;
large potatoes - three pcs .;
soy sauce - 80 ml;
refined vegetable oil - 100 ml.
Method of preparation
1. Rinse the chicken fillet under running water, dip it in napkins and cut it across the slices. Put the meat in a small bowl. Tangerine rinse, wipe and cut straight with the skin in small pieces. Put the tangerine to the meat, mix and pour it with soy sauce. Marinate chicken for half an hour.
2. Peel potatoes, wash, dry and grate for Korean salads. Put the potatoes in a metal sieve and rinse it under running water. Put the slices on a towel to dry.
3. Put on the stove at the same time two pans. Heat the oil in them. On one, fry the potatoes, and on the second, marinated chicken meat, removing the pieces of mandarin. Divide the potato into four parts. We should have four servings of salad.
4. Put a serving ring on a warm dish, put the potatoes and remove them. Along the edges of the spread pieces of meat. Fry in tangerine sauce and peel. Put the fried tangerine pieces with the sauce over the potatoes. Serve the salad warm.
Recipe 6. Simple salad with meat and vegetables
Ingredients
100 grams of olive mayonnaise;
freshly ground pepper mixture;
300 grams of beef;
a pinch of salt;
3 eggs;
100 g of radish;
120 ml of drinking water; 70 g carrots;
30 ml of table vinegar;
1 cucumber;
100 g white cabbage.
Method of preparation
1. Peel radish and carrot, wash, dry and cut into thin strips. If you doubt that you will succeed, you can use a special grater.
2. Transfer the chopped vegetables to a bowl. Water mixed with vinegar and salt. Mix everything thoroughly and pour the carrot and radish with this marinade. Leave the vegetables to marinate for a quarter of an hour.
3. Chop the cabbage into thin strips. Wash cucumber, wipe with a towel and cut into strips as thin as possible.
4. Press radish and carrot. Add to them cucumber and cabbage.
5. Boil beef until cooked, adding peas in a broth, bay leaf and salt. Remove the meat from the broth, cool and cut into thin strips. Add beef to vegetables.
6. Boiled hard-boiled eggs cut into slices and put in the salad. Season everything with mayonnaise, mix and put in a beautiful salad bowl. Sprinkle the top with freshly ground pepper mixture.
Simple salad with meat - tricks and tips from the chef
- When boiling meat, add vegetables, bay leaf and peas to the broth. So it will turn out fragrant and tasty.
- For a salad, it is better not to cut the meat, but to disassemble the fibers by hand.
- If you use pork or beef for a salad, then a spatula will work best for this.
- Salad from fresh vegetables salt just before serving, so that it does not drip ahead of time.
