Layered salad with ham - an appetizer for all occasions. Recipes puff salad with ham, potatoes, prunes, chips

Layered salad with ham - an appetizer for all occasions. Recipes puff salad with ham, potatoes, prunes, chips

Ham is a versatile meat product that is suitable for making absolutely any snack.

For this fit chicken, lean or fatty ham.

Layered salad with ham - the basic principles of cooking

A layered salad with ham is cooked with pickled or fresh mushrooms, vegetables, canned pineapples, eggs, chicken, lean pork or beef.

This list is endless, because ham goes well with almost any product.

The ingredients for the salad are ground in small pieces or rubbed on a grater.

Salad form layers, smearing each dressing, sour cream or mayonnaise.

Especially impressive, layered salad with ham will look in a salad bowl with transparent walls or in portioned transparent glasses.

Recipe 1. Puff salad with ham “Russian beauty”


half chicken breast;

extra salt;

four art. l sour cream;

150 g of mayonnaise;

50 grams of cheese;

four pickled cucumbers;

two eggs;

two ripe tomatoes.

Method of preparation

1. Boil the chicken breast, remove it from the broth, cool and cut into cubes.

2. Cut ham into short straws, trying to make it thinner.

3. Boil eggs hard-boiled, cool in ice-cold water, remove the shell and grate large.

4. Wash tomatoes, wipe with a napkin and crumble into cubes. Drain the released juice.

5. Pickled pickles to get out of the marinade and finely chop.

6. Chop the cheese finely.

7. Rinse greens, lightly dry and chop finely.

8. Sour cream salt and mix.

9. Put the salad on a flat dish in layers in the following order:

- boiled breast;

- ham straws;

- grated eggs;

- tomatoes;

- pickles;

- Cheese chips.

Each layer is smeared with sour cream and salt. Top generously sprinkle with chopped herbs.

Recipe 2. Layered salad with ham and prunes


boiled chicken breast;

canned corn;



fresh cucumbers;

prunes without pits;

boiled eggs.

Method of preparation

1. Chicken crumble in small pieces.

2. Open a jar of corn, drain the marinade.

3. Wash cucumbers, wipe with a napkin and crumble into thin, short bars.

4. Peel the boiled eggs and cut them into small slices.

5. Rinse prunes and soak in warm water for half an hour. Then pour the infusion, put the prunes on a napkin and lightly dry. Cut into strips.

6. Ham grind straw. Cheese coarsely grate.

7. Put the salad in a transparent salad bowl in layers:

- pieces of chicken;

- corn;

- cucumber straw;

- boiled eggs;

- prunes;

- straw ham.

Make a thick mayonnaise grid on each layer. Sprinkle the salad with cheese shavings.

Recipe 3. Layered salad with ham “Curled Crab”


100 g of mayonnaise;

fine salt and ground pepper;

200 g crab rolls;

3 tomatoes;

ham - 100 g;

green onion - bunch;

100 grams of cheese;

two eggs.

Method of preparation

1. Crab rolls defrost. Cook and clean eggs. Wash vegetables and lightly dry.

2. At the bottom of a salad bowl with transparent walls lay out sliced ​​eggs into small pieces. Salt and pepper.

3. Chop green onions into small rings. Sprinkle with onion, salt and make a thick mayonnaise net.

4. Cut the ham into strips and lay on top of the onion.

5. Crumble tomatoes into cubes, drain the resulting juice and spread on the ham. Season with salt and pepper, coat with mayonnaise.

6. Grate cheese on top, smear with mayonnaise.

7. Cut the crab rolls into thin circles. Slightly unwind them and spread on the surface of the salad. Leave the salad in the fridge for two hours.

Recipe 4. Smoked ham layered salad



300 g smoked ham; 150 grams of cheese;

fine salt;

a few cloves of garlic;

five potatoes;

an Apple;

two carrots;

four eggs;


three pickled cucumbers;


Method of preparation

1. Wash vegetables and boil until soft.

2. Cool the beets under cold running water, peel and coarsely rub.

3. Cut the pickled cucumbers into small cubes.

4. Cool the boiled eggs, peel them and chop into large chips.

5. With boiled potatoes, remove the peel and coarsely rub.

6. Peel the carrots and chop on a large segment of the grater.

7. Dice the ham.

8. Wash and peel the apple. Grate it on a coarse grater.

9. Start collecting lettuce on a wide dish in layers:

- grated potatoes;

- chopped pickled cucumbers;

- slices of ham;

- grated apple;

- boiled eggs;

- cheese chips;

- carrot chips;

- beets with chopped garlic.

Spread each layer with mayonnaise. On top of the salad lay out an even layer of pomegranate grains. Send the salad for three hours in the fridge.

Recipe 5. Puff salad with royal ham mantle


two potatoes boiled in their uniforms;

ground black pepper;

boiled carrot;

extra salt;

red onion;

cheese - 100 g;

two small fresh cucumbers;

raw smoked pork - 100 g;

three boiled eggs;

ham - 200 g;

boiled quail eggs - 5 pcs.

Method of preparation

1. Eggs and vegetables clean. Deep salad bowl covered with cling film. We coat it with mayonnaise.

2. Carrot coarsely rubbed and lay on the bottom evenly. Salt, pepper and grease with mayonnaise.

3. Coarsely rub egg white and cheese. Lightly press the layers with your palms to slightly condense them. Spread layers on the carrot. We coat with mayonnaise on top. Yolks while laying aside.

4. Shred onions in thin quarter-rings. Pickled cucumbers melenko crumbled. We put a layer of cucumbers. On it we lay the bow. Making mayonnaise mesh.

5. Onion lay out the sliced ​​ham, coat with mayonnaise and lay out a layer of coarsely grated potatoes. Salt, pepper and slightly compacted palms. 6. Cover a wide dish with lettuce leaves. Cover them with a salad bowl and turn over sharply. Carefully remove the film and sprinkle the salad with crumbled yolk on top. Ham cut into thin, narrow strips and lay it on the sides in the form of a flower. In the middle lay out the quail eggs cut in half. Sprinkle with herbs and stand for a couple of hours in a cool place.

Recipe 6. Layered salad with ham and green peas


150 g of mayonnaise;

150 g of ham;

vegetable oil - 30 ml;

3 potatoes;

3 eggs;

150 g of mushrooms;

100 grams of cheese;

green peas - 150 g;

70 g red onions.

Method of preparation

1. Boil and cool the potatoes. Peel off the skin and grate it large. Put on a wide dish, salt and coat with mayonnaise.

2. Peel, wash and cut into small cubes. Fry in hot vegetable oil and salt. Cool, put on a sieve to get rid of excess fat. Spread evenly on potatoes and smear with mayonnaise.

3. Chop the peeled onion finely. Sprinkle with chopped onion mushrooms.

4. Open the jar with peas. Drain marinade. Spread the contents in a uniform layer on the bow. Fluff mayonnaise.

5. Crumble the ham into small cubes. Put on peas and coat with mayonnaise.

6. The next layer lay out the cheese shavings and smear with mayonnaise.

7. Sprinkle the salad with finely grated eggs. Send the salad in the fridge for at least an hour.

Recipe 7. Layered salad with ham and chips


ham - 200 g;


salted mushrooms - 100 g;

150 grams of cheese;

50 g potato chips;

100 g carrots in Korean;

eggs - two pieces.

Method of preparation

1. Cut ham and mushrooms into straws, trying to make it as thin as possible.

2. Boil the eggs, peel off the shells and coarsely rub the proteins. Grind cheese similarly. Leave the yolk for decoration.

3. Boil carrots, peel them off and cut them into short strips.

4. Put the salad in layers in the following order: - boiled carrots;

- salted mushrooms;

- crumbled chips;

- sliced ​​ham;

- grated cheese;

- grated egg white.

Smear each layer with mayonnaise. Sprinkle the salad with crumbled yolks and decorate the salad with crisp flowers.

Recipe 8. Layered salad with ham, mushrooms and melted cheese


two potatoes;

processed cheese;

four bunches of green onions;

four eggs;

ham - 400 g;

fine salt;

two carrots;


marinated champignons - half-liter jar.

Method of preparation

1. Boil potatoes, cool, peel and coarsely grate.

2. Greens onions well washed, dried and crumble into thin rings.

3. Boil eggs, remove the shells and rub on a fine grater.

4. Open the jar with champignons. Marinade merge, and cut the contents into quarters.

5. Ham cut into small cubes.

6. Boil and peel carrots. Grate it with large chips.

7. Finely grate melted cheese and mix it with mayonnaise.

8. Put the salad on a wide dish in layers:

- boiled potatoes;

- chopped green onions;

- boiled eggs;

- marinated champignons;

- shredded ham;

- boiled carrots;

- a layer of melted cheese mixed with mayonnaise.

Make a fine mesh of mayonnaise on each layer. Infuse salad in the fridge for several hours.

Recipe 9. Layered salad with ham “Gift Bag”


three multicolored bell peppers;

two boiled carrots;

a few feathers of green onions;

three boiled eggs;


six boiled potatoes;


ham - 150 g;

two pickled cucumbers.

Method of preparation

1. Products that need heat treatment, boil, cool and clean. Cook a few clean plates.

2. Coarsely grate the boiled carrot.

3. Eggs divided into whites and yolks. Proteins finely grate. Mash yolks with a fork. Part of the yolks to set aside for decoration.

4. Ham cut into pieces as small as possible. 5. Coarsely grate boiled potatoes.

6. Pickled pickled cucumbers very finely. Wash the Bulgarian pepper, peel it from the seeds and cut it into arbitrary chunks.

7. On a large platter, form a salad in layers, giving it a pouch shape, in the following order:

- boiled potatoes;

- grated carrot;

- finely chopped ham;

- grated eggs;

- pickles.

Lightly smear each layer with mayonnaise. Top with slices of Bulgarian pepper. Fill the space with finely grated carrot, egg white and crumbled yolk. Tie bag with onion feathers. Cover the salad with a deep plate and leave to soak in the refrigerator for a while.

Layered ham salad - tips and tricks from the chef

  • Vegetables for salad can be boiled steamed or baked in the oven. So, you save more vitamins.
  • If the greens were previously in the fridge, rinse it with warm water to return the flavor.
  • Vegetables for salad is better to cook separately, in order to preserve the taste and color.
  • A bit of lemon juice added to the salad will help preserve vitamin C.
  • If you use vegetable oil for dressing, salt the salad before adding the oil, otherwise the salt crystals will not dissolve.
Comments (0)
Related articles
Popular articles