The New Year's menu necessarily includes salads. They are often called the soul of the holiday. The hostess can give free rein to her imagination in the design and combination of ingredients. The basis of salads is meat, seafood, fish, vegetables and fruits. Such variety will make it easier to satisfy the tastes of any guests.
Salad with shrimps and grapefruit
The pleasant bitterness of grapefruit is a perfect match for the sweet taste of cherry tomatoes, cheese and king prawns. The crisp salad will be a great decoration for the table. Be sure to pour the salad with spicy dressing before serving.
Ingredients for the salad:
- 15-20 large king prawns;
- 6-7 cherry tomatoes;
- 3-4 quail eggs;
- iceberg lettuce;
- 2 grapefruits;
- 5-6 pieces of white bread;
- 30 g cheese;
- 2 cloves of garlic;
- ground black pepper.
Ingredients for dressing:
- 1.5 tsp French mustard;
- 2 tsp light honey;
- 2 tsp lemon juice;
- 2 tbsp. olive oil;
- salt to taste.
How to cook:
It is better to prepare the dressing in advance so that it can infuse and give off aroma. To do this, mix olive oil, lemon juice, mustard and honey. After mixing, add salt to taste.
Heat a frying pan and pour some oil into it. Dry the bread slices on both sides. Set aside to cool.
Tear the iceberg lettuce with your hands (not a knife!) and place it in a deep bowl. Pour some dressing over it, letting the salad soak well.
Peel the shrimps from shells and intestines, fry with 2 finely chopped cloves of garlic. Be sure to pepper the seafood to taste and stir.
Boil the quail eggs and peel them.
Wash the cherry tomatoes well and cut them in half. Peel the grapefruit, divide into segments, remove the film.
Place the cooked garlic shrimp and lettuce leaves on the bottom of a deep salad bowl. Then add tomatoes, eggs and grapefruit slices. Before serving, pour the spicy dressing over the salad, sprinkle with ground pepper, add grated cheese and spread the crispy bread.
If the bitterness of grapefruit does not suit your taste, then take oranges - this is a great alternative! A replacement for dried bread is croutons!
Salad "New Year's Box"
A spectacular, delicious green salad that will "go" on New Year's Eve in a couple of minutes. Preparation takes no more than 20 minutes. The salad's trick is not only in its unusual, appetizing appearance, but also in its secret dressing. This is a real "highlight of the program"!
Ingredients for the salad:
- 2 chicken eggs;
- 100 - 150 g boiled chicken;
- 100 g pitted prunes;
- 100 g cheese;
- 3 large kiwis;
- fresh cucumber.
Ingredients for dressing:
- 7 tbsp mayonnaise;
- 1 tsp hot mustard.
How to cook:
Rinse the prunes several times and soak them in boiling water for 10-15 minutes. Drain the water, dry with a paper towel, and chop finely.
Grate the boiled eggs on a fine grater.
Boil the chicken, cut it finely (into cubes, strips or straws).
Wash the cucumber well, peel it and cut into strips.
Grate the soft cheese on a coarse grater.
Peel the kiwi and cut into slices (the main thing is that they are not thick). Line the bottom and sides of a square baking pan, wrapped in cling film.
After mixing the mayonnaise and mustard, coat the kiwi with the dressing. Then add the sliced chicken and coat with the dressing again. Press the salad down gently with a spoon. The next layer is the cucumber, coat it with the dressing and press down. The next layer is the prunes and dressing again. The last layer of the salad is the eggs and dressing. Once everything is ready, put the finished salad in the refrigerator for 1.5-2 hours.
Carefully turn the salad over onto a plate, remove the mold and peel off the film.
For a more festive decoration, place pine cones, spruce branches or any other greenery on the sides. This will make the salad look even more impressive.
Fasolino Salad in a Glass
A light, delicate salad will please any guest on New Year's Eve. The specialty of the dish is its unusual presentation. The salad is ideal even for those who are afraid of gaining weight.
Compound:
- 300 g chicken fillet;
- 1 fresh cucumber;
- can of canned red beans (180 g);
- 100 - 130 g cheese;
- green;
- 4 tbsp. toasted pine nuts;
- 9 tbsp white yogurt;
- 6 tbsp mayonnaise;
- salt to taste;
- black pepper to taste;
- a clove of garlic.
How to cook:
Boil the chicken fillet in slightly salted water, let cool and cut into strips (or small cubes).
Wash and peel the cucumber, cut into strips. Grate the cheese on a medium grater.
Mix red beans with chicken fillet, sliced cucumber and cheese.
For the sauce, in a separate bowl, mix mayonnaise, yogurt, chopped herbs and crushed garlic. Add salt and pepper to taste.
Take deep wine glasses. Place the mixed salad ingredients, pour the dressing over them and sprinkle with pine nuts on top.
The salad will look spectacular in any deep transparent glass. Alternatively, you can add turkey instead of chicken.
"Princely" salad in a glass
A delicious salad with oranges and chicken fillet will win the heart of any gourmet at the New Year's table. The dish may well become an excellent alternative to "Olivier". Quick preparation, light ingredients and interesting presentation.
Compound:
- 500 g chicken fillet;
- 200-25 g Korean carrots;
- 3 chicken eggs;
- 2 oranges;
- 100-130 g cheese;
- 8 tbsp mayonnaise.
How to cook:
The salad is laid out in even layers. The first is boiled chicken, cut it into cubes. Immediately coat the meat with mayonnaise.
The second layer is carrots. Buy either ready-made or make your own Korean-style. Spread the layer with mayonnaise.
The third layer is an orange cut into cubes. Grease the fruit with mayonnaise.
The fourth layer is boiled eggs, cut into cubes and grease.
The last fifth layer is cheese, grated on a fine grater. You don’t need to grease it, just sprinkle it on top of the salad.
It is best to place the layered salad in a transparent glass – it will look more impressive and presentable.
Vegetable salad with mozzarella and eggplant
A hearty salad without mayonnaise will appeal to the whole family. The combination of eggplant, cherry tomatoes and mozzarella cheese is ideal for any drink or hot dish. Refined oil gives a pleasant aroma. It is impossible not to try the salad!
Ingredients:
- large eggplant;
- 150 - 200 g mozzarella cheese;
- cherry tomatoes;
- 80 g of lettuce and arugula;
- clove of garlic;
- 100 – 120 g pistachios;
- refined vegetable oil;
- 1.5 tsp vinegar;
- salt to taste;
- ground black pepper to taste;
- sugar to taste.
How to cook:
Cut the eggplant into slices of about 0.7 cm each. Fry on both sides in a frying pan, do not be afraid to add a little more oil.
Mozzarella can be any - round or sliced. If round, then cut the balls in half. Cut cherry tomatoes in half.
Mix vinegar with oil, crushed garlic clove, add salt and sugar to taste. Shake the mixture well and set aside.
Mix the herbs with the dressing.
Assemble the salad as follows: first lay out the eggplants, then top with the dressed salad with cherry tomatoes and sliced mozzarella.
Sprinkle the salad with peeled pistachios and pepper.
Pistachios can be either whole or chopped. It all depends on individual taste, aesthetic appearance and the size of the salad portion.
Winter salad with tuna and vegetables
Fresh, easy to prepare, low-calorie dish - simply a winter feast. For those who like to pamper themselves - this is a culinary find! Guests will ask for more, and the family - to cook more!
Compound:
- 3 leaves of Chinese cabbage;
- iceberg lettuce;
- 1 can of tuna;
- 3 tbsp. l. olive oil;
- 150 g cherry tomatoes;
- 100 - 120 g sweet red pepper;
- 1 tsp grain mustard;
- 30 - 50 g red onion;
- 100 g cucumber;
- ground pepper or a mixture of peppers to taste;
- 1 clove of garlic;
- 2 tbsp lemon juice;
- salt to taste;
- 2 chicken eggs;
- sugar to taste.
Preparation:
Boil the eggs and let them cool. Tear the lettuce leaf into a deep bowl. Cut the cherry tomatoes in half.
Peel the cucumber and cut the vegetable into small strips (circles).
Cut out the cores from the peppers, remove all the seeds, and cut into short strips.
Peel the onion and cut it into half rings or feathers.
For the filling you will need squeezed garlic, lemon juice, mustard, salt and sugar to taste, and olive oil.
Sugar can be replaced with honey.
Cut the cooled eggs into small pieces.
In a large bowl, mix the salad and all the vegetables, add salt to taste. Place the resulting dish on a plate and pour the dressing over everything. Top with chopped tuna and eggs.
Salad "Gourmet"
A quick, original in design and delicious salad will please guests during the New Year holidays. The combination of the main ingredients is so bright and rich that it is impossible to tear yourself away. The recipe is easy to prepare.
Compound:
- smoked meat;
- 2 chicken eggs;
- 1 can of olives;
- lettuce leaf;
- greens, arugula;
- 9 cherry tomatoes;
- cream cheese;
- Dijon mustard;
- olive oil;
- 1 clove of garlic;
- salt and sugar to taste;
- pine nuts or sesame seeds.
Preparation:
Wash all the greens, dry them and put them in a deep plate. Put boiled eggs cut into circles on top.
Cut the tomatoes into wedges, preferably large ones. Add them to the salad.
Cut the meat into slices, spreading 1 teaspoon of cheese on each piece. Carefully roll into small rolls. Place on a plate on a bed of greenery. Add whole olives on top.
For the salad dressing, mix 2 tablespoons of mustard, sugar and a little lemon juice. Chop the garlic with 2 tablespoons of olive oil. Mix the dressing thoroughly until you get a homogeneous mass.
Drizzle the dressing over the salad and carefully sprinkle sesame seeds or pine nuts on top.
It makes no difference what exactly you choose: nuts or sesame. It will be delicious with either option.
Spectacular salad with mussels
Seafood salads are becoming increasingly popular at the New Year's table. Quick to prepare and very piquant, this salad will become a favorite dish. A few mussels seasoned with mayonnaise will not hurt to diversify the delicacies in 2025.
Ingredients:
- 300 g mussels;
- 3-4 chicken eggs;
- fresh cucumber;
- green onion feathers;
- 1 clove of garlic;
- butter;
- mayonnaise.
How to cook:
Boil the eggs hard. Melt the butter in a frying pan, then add the pressed garlic clove.
The mussels should already be defrosted. Rinse the seafood with cool water, add to the pan with garlic and fry in oil.
Peel the cucumber and chop it into small pieces. Dice the eggs and chop the greens.
Add the cooled fried mussels to the bowl with the greens, cucumber and eggs. Add mayonnaise, salt to taste. Mix the salad.
The mussels should not be hot, otherwise the taste of the salad will not be what it should be.
Salad "New Year's Pine Cone"
Everyone is tired of ordinary salads, you want to surprise your guests so that the holiday salad will be remembered for a long time. "Shishka" will come to the aid of any hostess, which will decorate the table and remind you of your favorite "Olivier" in composition and taste. The usual New Year's salad will "sparkle" with completely different colors!
Compound:
- 300 - 350 g boiled chicken;
- processed cheese;
- 2 boiled potatoes;
- 3 chicken eggs;
- 2 pickles;
- mayonnaise;
- almond;
- rosemary.
How to cook:
Grate the potatoes on a fine grater. Peel the boiled chicken, remove the bones and chop finely.
Separate the whites from the yolks: first, grate only the whites on a fine grater and put them aside in a separate bowl. Grate the yolks on a fine grater and add them to the potatoes and chicken.
Grate the pickles on a large grater. It is best to immediately pour out the released juice - excess liquid is not needed in the salad. Add to the main ingredients already mixed.
Chop the cheese (cut or grate). Add mayonnaise and mix thoroughly.
Add salt and pepper to taste.
Place the salad on a flat plate, shape it into a large cone. Carefully sprinkle it with grated egg whites on all sides and coat the shape with a layer of mayonnaise.
To decorate, randomly arrange the almonds on top and add a sprig of rosemary.
Salad with mango and smoked chicken
An exquisite, easy to prepare and very beautiful dish.
Ingredients:
- 200 - 250 g smoked chicken;
- 150 - 200 g mango;
- 300 - 350 g Chinese cabbage;
- green onions;
- mayonnaise, sour cream;
- salt to taste;
- lemon juice.
How to cook:
Cut the mango and chicken into cubes. Mix.
Finely chop the cabbage, crushing it a little with your hands.
Cut the green onions into feathers and add them to the salad. Salt to taste and season with lemon juice.
Add mayonnaise and sour cream, 2 tbsp each. Mix thoroughly.
It is better to mix mayonnaise and sour cream separately, and only then add to the salad for dressing.
Salad appetizer “Tsar-style roll”
It is unlikely that anyone has tried something like this at the New Year's table. It is time to really surprise your guests and family. The appetizer salad "Roll in a royal style" with lightly salted red fish is the highlight of the program on New Year's Eve. And even those who are calm about fish will begin to appreciate its taste.
Compound:
- 200 g lightly salted fish (salmon or trout);
- 2-3 boiled potatoes;
- 2 boiled carrots;
- 2 boiled eggs;
- mayonnaise;
- salt to taste.
Preparation:
Grate boiled eggs and vegetables on a fine grater.
Cut the red fish into small slices.
Place the salad ingredients in layers on parchment paper and spread mayonnaise on each layer.
Place the sliced fish on a bed of mayonnaise and carefully roll the salad into a roll.
To prevent the salad from breaking, it is better to use a rolling mat.
Layered salad with smoked chicken, carrots and peanuts
Sometimes even completely incompatible ingredients combine perfectly. It is enough to cook them correctly. This is an excellent salad for a festive table, without which no celebration will be possible in the future.
Ingredients:
- 300 g smoked chicken;
- 150 - 170 g Korean carrots;
- fresh cucumber;
- 100 g roasted salted peanuts;
- mayonnaise.
How to cook:
Separate the meat from the bone if it is a ham. Carefully tear into small pieces. The first layer of the salad is chicken. Place it in a special molding ring.
Coat the chicken with a thin layer of mayonnaise.
Cut the cucumber into cubes. Grease this layer with mayonnaise.
Place the Korean carrots on top of the cucumber and spread with mayonnaise. There should be no marinade, drain off any excess liquid in advance.
The last layer of the salad is peanuts.
To prevent the nut from crumbling, remove the ring carefully, holding the salad in place with your hand.
Cherry and Feta Salad
This dish will give you an unforgettable taste experience. The fruit interestingly sets off the taste of the combination of feta and tomatoes! The balsamic sauce makes the combination of flavors more harmonious.
Ingredients:
- 150 g tomatoes;
- 200 g cherries;
- 150 g feta cheese;
- fresh basil;
- olive oil;
- honey;
- balsamic sauce;
- salt and black pepper to taste.
How to cook:
Cut the cheese into medium cubes. Chop the basil finely.
Cut the cherries and tomatoes in half (cherry tomatoes are best).
Place the chopped ingredients in a salad bowl and pour in 2 tablespoons of olive oil.
Add pepper and salt, sauce and honey to taste. Stir thoroughly and let the salad steep in balsamic for a couple of minutes.
You can use unrefined olive oil instead of olive oil.
New Year's salad with cabbage and orange
The dish will complement the main hot dish. It goes well with meat and fish. The hearty and beautiful combination of products will appeal to even the most fastidious guest and capricious gourmet.
Compound:
- 300 g white cabbage;
- carrot;
- orange;
- 100 - 130 g dried cranberries;
- green;
- olive oil.
How to cook:
Shred the cabbage thinly and not too long. It is best to use a special Korean grater.
Add finely chopped herbs and cranberries to the cabbage.
Separate the orange from the skin and membranes, cut into cubes or slices.
Add 2 tablespoons of olive oil to the salad.
It is better to soak cranberries in boiling water for a couple of minutes.
Orange Slice Salad
This bright, orange-yellow salad will be remembered by everyone. It's like a sun on a plate or an appetizing orange slice. It's easy to prepare, delicious, and most importantly filling! You can change the ingredients and add other meat to your taste.
Ingredients:
- 200 - 250 g crab sticks;
- 3 chicken eggs;
- 2 fresh cucumbers;
- 200 g canned corn;
- mayonnaise;
- 100 - 120 g hard cheese;
- carrot.
How to cook:
Boil carrots and eggs. Cut crab sticks, eggs and peeled cucumbers into medium cubes in a deep bowl.
Add corn to the salad, having previously drained the brine and mayonnaise. Mix everything thoroughly.
Grate the carrots and cheese on a fine grater. Be sure to squeeze the carrots to remove the juice before adding.
Place the salad on a plate in the shape of a rounded orange slice.
Cover the outside of the salad with carrots and the inside with cheese.
Squeeze mayonnaise onto the side of the salad, but do not spread it.
Place the carrots on the drops of mayonnaise, making small “cuts”.
The salad needs to be left to soak for 20-30 minutes.
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