How to make a Viennese salad?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

To lose weight, you need to not only go to the gym, but also eat right. It is precisely with nutrition that many people have problems. Often there is simply not enough time to prepare a hearty and he althy meal.

In such cases, you can resort to the Viennese salad recipe. The dish is rightfully considered a dietary snack. Therefore, this salad is ideal for those who follow the figure, and those who want to have a snack with something light and tasty.

Viennese salad with chicken and rice

Ingredients:

• Smoked chicken breast - 1 kilogram.
• Cilantro - 2 bunches.
• Celery - 300 grams.
• Rice - 200 grams.
• Sweet pepper - 4 pieces.
• Tangerines - 4 pieces.
• Curry sauce - 6 tbsp.

Cooking the salad

It takes very little time to prepare a Viennese salad. And the first step is to thoroughly wash the vegetables and rinse the rice. Remove seeds and membranes from vegetables. Put the rice on the fire and cook until tender. Grind the peeled greens.

Cut the celery into strips. Pour everything into a deep bowl. Then chop into strawspepper. To brighten up a Viennese salad, you can use peppers of different colors.

Next comes the turn of tangerines. They need to be peeled, divided into slices and cut each of them into three or four parts. Tangerines can be replaced with other citrus fruits. Next, chop the cilantro. Pour everything into a deep container. Add boiled early rice.

Then you will need to remove the bones and skin from the chicken. Next, grind it into strips. Pour over the rest of the ingredients. Season with curry sauce and add s alt to taste. Mix everything and leave for half an hour so that the Viennese salad is infused. After that, you can serve.

Viennese salad with mushrooms

Ingredients:

• Potatoes - 6 pieces.
• Champignons - 800 grams.
• Chicken legs - 4 pieces.
• Eggs - 8 pieces.
• Fresh cucumbers - 4 pieces.
• Onions - 2 pieces.
• Lemon - 1 piece.
• Parsley - half bunch.
• Provence herbs - 2 tbsp.
• Olive oil - 2 tablespoons.
• S alt.
• Pepper.

Refueling:

• Olives - 5 pieces.
• Mayonnaise - 400 grams.
• Yogurt - 200 grams.

Cooking process

The first step is to boil the chicken legs. Let them cool and then cut into cubes. Remove the skin from the onion and cut into half rings. Pour it into a separate bowl and pour over lemon juice. Stir, cover the bowl with onions and refrigerate.

Further rinseand clean the mushrooms. Then cut them into large strips. Transfer the mushrooms to a skillet greased with olive oil. Add spices to the mushrooms and fry over high heat for seven minutes. When the mushrooms are almost ready, add s alt. Mix everything again and cool.

Rinse cucumbers under running water. Peel off the skin and cut into large strips. Hard boil eggs. Cool in water and clean. After that, chop into cubes. Boil potatoes, peel and cut into pieces that will be only slightly larger than egg. Pour everything into a deep bowl. Wash and chop greens. Add to the rest of the ingredients.

Let's get back to the bow. It must be pressed first. Fill the salad. To do this, mix mayonnaise and yogurt in a separate container. Beat until a homogeneous mass is obtained. Then add chopped olives and spices. Mix all ingredients and dressing thoroughly. Viennese salad is ready.

Viennese appetizer with red fish

Ingredients:

• Eggs - 3 pieces.
• Salmon - 250 grams.
• Apple - 1 piece.
• Cheese - 100 grams.
• Onion - half head.
• Mayonnaise - 50 grams.

Cooking

Bake the fish in foil in the oven until fully cooked. It can also be steamed if desired. Then the salmon needs to be chopped. Peel the onion from the husk, divide it into two parts. One of them cut into half rings. Hard boil eggs, peel and chop on a grater. It is important to wipe the yolks and proteins in separate containers. Alsochop cheese and fruit.

Next, take a flat container, place a ring on it and start spreading the salad. The first layer is fish, put onions on top of it. Pour everything with mayonnaise. Lay whites on top. Then more mayonnaise. Next: apples and cheese. Then it's the turn to refuel. The last layer is the yolks. Salad is ready.