Salad "Rainbow" - the general principles of cooking
Salad “Rainbow” is a bright, fun and healthy dish that will decorate everyday life and give a good mood. For the preparation of salad, you can use a variety of products: vegetables (peppers, carrots, beets, cabbage, cucumbers, etc.), eggs, mushrooms, chicken, ham. Meat ingredients can be replaced by fish, shrimp or crab sticks.
As a dressing, classic or olive mayonnaise is best, you can also use other purchased sauces for salads. It does not matter what products will be used to prepare the “Rainbow” salad, the main thing is to follow the basic principle of cooking. Judging by the name of the dish, you can guess that some sequence of ingredients must be observed. All components are laid out one after another by a slide on a large shallow dish. You can put the main product in the center, and around it lay out the remaining ingredients in the form of petals. You can also decompose the products in arcs so that you get a real rainbow. Some prepare the salad "Rainbow" in layers in deep dishes. In this case, the salad bowl should be transparent so that all bright layers can be seen. A little imagination - and a real culinary masterpiece will appear before you.
All components of the salad "Rainbow" are mixed immediately before use in an individual plate. If no holiday recipe comes to mind, and there is not enough time left before the guests arrive, the Rainbow salad will be the perfect solution to the problem. After all, for this colorful dish fit any products that are in the fridge almost every hostess. Vegetables such as carrots and beets, you need to boil. In their raw form, they are not very suitable for this salad. Cucumbers, cabbage, tomatoes, Bulgarian pepper and onions, of course, do not need to be subjected to heat treatment. If you have found canned foods in the kitchen (green peas, corn, red or white beans, pickled mushrooms), you can also add them to the Rainbow salad. It is important to take into account such factors as the compatibility of the components, not only to taste, but also in terms of perception by the body. If the composition of the salad includes ham or chicken, you can add legumes (beans or peas), however, in this case it is better to refrain from using mushrooms. A dish that is too full of various ingredients can be poorly absorbed and be too heavy.
For the children's table, a sweet version of salad is suitable, the ingredients of which will be a variety of fruits (kiwi, bananas, oranges, apples, etc.), and a low-fat sour cream sauce, hammered cream or ice cream will serve as a dressing. The principle of cooking is the same - laying out the components of slides.
Salad “Rainbow” - preparation of products and dishes
To prepare the “Rainbow” salad, just take a wide flat dish, but you can also take a deep salad bowl (as noted above). Vegetables requiring heat treatment are boiled and cooled. This also applies to meat. The remaining vegetables should be thoroughly washed and chopped or grated in accordance with the recipe. After all the ingredients are ready, you can proceed to the formation of the dish.
Recipes for Rainbow Salad:
Recipe 1: Rainbow Salad
This bright summer salad will give a great mood, and its preparation does not take much time. The composition of the dish consists of vegetables, so the salad will also bring invaluable benefits to the body.
- Beets - 240 g;
- Chicken fillet - 220 g;
- White cabbage - 200 g;
- Carrots - 220 g;
- Fresh cucumbers - 2 pcs .;
- Mayonnaise for refueling;
- Chips with onion flavor - small package.
Boil chicken fillet, cool and cut into small pieces. Cabbage chop straws, slightly salted and mash your hands. Grate carrots and beets for Korean carrots. Cucumbers cleaned from the skins cut into thin strips. Pure to break into small pieces. Put boiled chicken meat in the center of the plate, slide the rest of the ingredients around it. You can in a random order put a tablespoon of several servings of mayonnaise, or fill the salad "Rainbow" just before serving.
Recipe 2: Salad “Rainbow” with Fish
“Fish” version of the famous salad. A great dish for a holiday, and for every day.
- Fillet of any fish - 150-160 g;
- Beetroot - 2 small pieces;
- 1 small carrot;
- 2 small potatoes;
- 1 medium-sized pickled cucumber;
- 1 onion;
- 3 tbsp. l green canned peas;
- Mayonnaise - to taste;
- Fresh parsley.
Fish fillet is boiled, cooled and cut into small pieces. Beets, potatoes and carrots are boiled and cooled. Carrots and beets are rubbed on a coarse grater. Potatoes, onions and cucumber are cut into small cubes (pre-stand onions for a few minutes in boiling water). All prepared products, as well as peas are laid out slides around the fish. Salad "Rainbow" before serving sprinkled with greens and dressed with mayonnaise. All components must be mixed in a plate.
Recipe 3: Rainbow Salad with Eggplants and Peppers
This vegetable colorful salad will be loved by all family members without exception. Due to the special combination of ingredients, the dish turns out very tasty and fragrant.
- Eggplants - half a kilo;
- Yellow bell pepper - 3 pcs .;
- Ripe tomatoes - 3 pcs .;
- Onions - 1 pc .;
- Olive oil - 2 tbsp. l .;
- Lemon juice, sugar, salt - to taste.
Eggplants are baked in the oven, allowed to cool and remove the skin. Peppers and eggplants are cut into small cubes. Finely chop the onion and cut the tomatoes into cubes or slices. For dressing: oil is thoroughly whipped with sugar and salt. Put all the ingredients on a flat dish in the form of a rainbow, pour over dressing and decorate with fresh greens.
Recipe 4: Rainbow Salad with Pickled Mushrooms
Salad for those who adhere to a healthy diet, but do not want to deprive themselves of delicious culinary delights.
- Marinated champignons - half a can;
- Fillet from one chicken breast;
- Red and yellow Bulgarian pepper - 1 pc .;
- Potatoes - 3 pcs .;
- 3 chicken eggs;
- Small beets - 1 pc .;
- Green onions - 1 bunch;
- Mayonnaise - 210-220 g (preferably low-fat).
Chicken fillet is boiled in salted water until cooked and cooled. Eggs, potatoes and beets are also boiled. All components are cut into small cubes (including mushrooms). Boiled chicken meat, potatoes, mushrooms and mayonnaise should be mixed together. Put mixed ingredients on the dish in the form of an arc. Next you need to properly arrange the salad "Rainbow". Yolk and white should be grated separately from each other. Beets are also rubbed on a fine grater. Bulgarian pepper of different colors and green onions are cut into thin strips. Next, the previously laid out mixture is stacked in the following sequence: first comes red pepper, then orange, followed by grated yolk and white (between onions are laid feathers), the last layer is beets.
Recipe 5: Rainbow Salad with Crab Meat
Amazingly tasty and nourishing salad will not leave indifferent any gourmet. Perfect dyeing for a festive table.
- 4 eggs;
- 2-3 fresh cucumbers;
- Packaging of crab meat or chopsticks;
- 5 fresh tomatoes;
- Cheese - 150 g;
- Yellow bell pepper - 1 pc .;
- Red pepper for decoration;
- Chives - a few feathers;
- Mayonnaise - 250 g;
- Sour cream - 150 g;
- Black pepper, salt, garlic, table mustard.
Preparation Method: Sandwich sauce: sour cream mixed with mayonnaise, salt, pepper, crushed garlic and a tablespoon of mustard.
Eggs are boiled and grated. 1 layer of “Rainbow” salad - eggs, 2 layer - onion mixed with cucumbers, 3 layer - tomatoes with grated crab meat, 4 layer - Bulgarian pepper. All layers must be smeared with a mixture for sanding. Sprinkle with grated cheese on top. Decorate the finished salad with red pepper.
Salad “Rainbow” - secrets and useful tips from the best chefs
There are many options for cooking salad "Rainbow", therefore, how many recipes - so many opinions. Each cook prefers his own style of cooking. Someone uses only fresh vegetables (it turns out a dietary version of the salad), someone pre-boils them. The taste of the dish will not suffer from this. The main thing is that all the ingredients are fresh and of high quality. Various salad dressings and fresh herbs will diversify the taste of the salad. If the dish is prepared in the form of layers, which are stratified with mayonnaise or another sauce, you can use a little secret - you should put the finished salad in the refrigerator for several hours. So it is better soaked and becomes even tastier and juicier.