Cheese Salad - General Cooking Principles
Make yourself a guide to healthy and tasty dishes, and in two or three months you will see that your dear and close people will become healthier and slimmer. But a healthy diet does not mean that you have to eat boiled chicken and cucumbers, on the contrary - healthy food is necessarily tasty dishes!
Take up the recipe for cheese salads. This dish will satisfy the audience of any age and gender, and everyone will appreciate its satiety. Cheese salads are not difficult to do, and if you choose the right ingredients, then the resulting dish will be worthy of the best restaurants in the world.
Cheese Salad - Preparing Food and Dishes
How to choose the right cheese for cheese salad? Cheese is not a cheap product, so do not buy products from unknown manufacturers at a low price. The second trick from manufacturers is the so-called cheese product. This “cheese” of industrial production, which is prepared with a large number of trans fats. Such a product is not only not a substitute for cheese, but it can also undermine health if used.
Get the cheese of proven manufacturers at average market prices. In addition, make sure that the cheese was fresh. Fresh product has an even color and uniform composition. If you see that from the edges of the cut, the cheese has acquired a different color, more yellow, and the structure has changed, do not buy such a product because it is stale.
Serve cheese salads on wide flat plates in portions or on a common table. Deep dishes contribute to the fact that the cheese salad will quickly drain and lose its appetizing appearance, so do not use deep bowls.
Before preparing the salad, prepare 5-6 pialas or plates for the salad ingredients.
Raw Salad Recipes:
Recipe 1: Cheese Salad
Prepare an unusually tasty savory cheese salad of sweet vegetables and salty cheese. This salad will delight gourmets, as the combination of sweet-salty taste, diluted with the sharpness of garlic, is truly amazing.
- Carrots 3-4 pieces
- Beetroot 4 medium sized root vegetables
- Cheese of a firm grade of 150-200 grams
- Prunes 100 grams
- Walnut 50 grams
- Garlic 2-3 teeth
- Sour cream fat
Wash raw carrots thoroughly, cut off the tails and rub on a fine grater. Mix carrots with sour cream and garlic squeezed through garlic press and let it stand for 10-12 minutes.
Boil the beet until cooked, then remove the skin from it and rub on a medium grater.
Rinse prunes, cover with boiling water and leave for 15-17 minutes, then drain the water and wash the prunes again and chop finely with a knife.
Chop a nut with a knife or with a blender.
Cheese grate on a coarse grater.
Mix all the ingredients and add a little more sour cream to the cheese salad, salt to taste.
Recipe 2: Cheese Salad with Chicken
Hard cheeses combine very well with meat and poultry. Try to make a salad with boiled chicken fillet and cheese. Parmesan cheese is the best choice for this salad, as it has a delicate tangy flavor, but you can also use any kind of hard cheese.
- Chicken fillet 300 grams
- Mushrooms 300 grams
- Onions 1 piece medium size
- Sunflower oil for frying
- Hard Grade Cheese 150 grams
- Pickled cucumber 2-3 pieces of medium size
- Sour cream for refueling
- Salt, pepper
Wash mushrooms under running water and cut large. Finely chop the onion, then fry it for about 4-5 minutes in a hot frying pan, add mushrooms to it. Fry the mushrooms for 10-12 minutes, stirring.
Boil chicken fillet in salted water for 18-20 minutes, then cool and divide the meat into fine fibers with your hands.
Pickled cucumbers cut into semicircular thin slices.
Rub cheese on a coarse grater.
Mix ingredients, add sour cream, salt and pepper. If you do not want to fill the cheese salad with only sour cream, you can mix it with mayonnaise blender (in the ratio of 1 to 1), adding one tablespoon of mustard seed. So you get a delicious and low-fat dressing.
Recipe 3: Cheese Salad with Vegetables
Vegetables are especially well combined with soft salty cheeses. Use salted cheese or feta for a cheese salad with vegetables, and you will get a combination of fresh vegetables and soft tenderness of the salty taste of cheese. Ingredients Required:
- Fresh cucumber 2 pieces of medium size variety
- Fresh tomato 2-3 pieces of medium size
- Bulgarian pepper 1 piece (orange)
- Feta Cheese or Cheese 150 grams
- Black olives without stones 100 grams
- Parsley, dill
- For dressing - olive oil, soy sauce
Cut the cheese with a sharp knife into large cubes.
Tomatoes must be washed, remove the tails and cut into thin slices.
Bulgarian pepper wash and cut; Remove the seeds from the pepper and dice the vegetable.
With the cucumbers remove the skin and cut them into large cubes.
Cut the olives in half or use olives as a whole.
Wash greens and chop with a knife.
Mix the vegetable ingredients with cheese and season the cheese salad with vegetables with olive oil, add a spoonful of soy sauce instead of salt.
Recipe 4: Cheese Salad with Salmon
Unusual and surprisingly tasty is the combination of red fish with soft and soft cheese. For cheese salads with fish, use soft and delicate varieties of cheese. This may be low-fat feta, Philadelphia cheese or melted cheese.
- Salmon 300 grams
- Soft cream cheese 200 grams
- Fresh cucumber 2 pieces
- Iceberg lettuce 100 grams
- Almond or Pine Nuts 100 grams
- Sour cream, mayonnaise, sesame for dressing
Fish for cheese salad, use better salted. Before you cut it, remove all the bones and remove the skin. Cut the salmon in large, diced or strips.
Remove the skin from the cucumber and cut it into semicircular thin slices.
Cut the cheese into large cubes, if you use processed cheese, then rub it on the largest grater.
Grill nuts in a pan without oil for 8 minutes, if you use almond nut, then after roasting, chop it with a knife.
Wash the salad well, then cut it with a knife into thin strips.
Sour cream, mayonnaise and white sesame (1 tablespoon) mix with a blender.
Combine all the ingredients and season the salad with a cheese dressing.
Recipe 5: Cheese Salad with Egg
If you do not have meat ingredients available, then you can make a no less tasty and satisfying salad without them. For cheese salad, you will need eggs, fresh cucumber and two varieties of cheese - one more tender, creamy processed cheese best suited, and the second - a sharper, harder cheese. Ingredients Required:
- Egg 6 pieces
- Processed cheese 2 pieces (200 grams)
- Hard cheese of any grade (150 grams)
- Fresh cucumber 2-3 pieces
- Capers - 2 tablespoons
- For dressing: garlic 2 teeth, sour cream, mayonnaise, mustard, parsley
Soft grate cheese on the largest grater, and hard - fine.
Boil the egg, then cool it under cold water and remove the shell. Finely chop the egg with a knife.
From the cucumber, remove the peel and cut it into small cubes.
Make a salad dressing. Squeeze the garlic through the garlic press and add it to the mayonnaise / sour cream mixture. Use one to one ratio. Chop the parsley as small as possible and add it and one tablespoon of mustard to the dressing. Mix well.
Mix all ingredients and add dressing. Cheese salad with egg will taste better if it is infused for 30-40 minutes in the refrigerator.
Cheese Salad - secrets and tips from the best chefs
Remember that soft cream cheeses are best combined with vegetables and fish, and hard cheese with meat products.
Add a handful of nuts to the salads, almond, walnut or cedar, cheese salad, so you get more nourishing and nutritious, and the combination of nuts and cheese is very good from a gastronomic point of view.
Do not fill the cheese salad with mayonnaise - cheese combined with mayonnaise will make the dish very fat and therefore not very tasty. For dressing, use better fatty sour cream or a mixture of low-fat sour cream and mayonnaise.