TOP-4 recipes with photos of cooking holiday salads on March 8 at home in the form of "eight". Video recipes.
What to cook on March 8? This question is becoming more and more urgent, since usually men cook on this day. On International Women's Day, the weaker sex hands over the reins of the kitchen to the stronger sex. And although men are known to be the best chefs in the world, for many, “cooking” is an unusual activity. To surprise your mother, grandmother, sister, wife, daughter and your beloved woman, make delicious and unusual salads. Recipes for themed salads on March 8 with a photo amaze with their quantity and variety. And this article will help you to reveal your culinary talents, in which you will find TOP-4 simple and beautiful dishes from everyday products in the form of the number "eight".
How to make number 8 salad
- To form a "figure eight" salad, you need 3 items: a large flat round or oval dish and two round glasses or other items with different diameters.
- So, on the dish in which you will serve the salad, put two glasses (glasses, glasses, glasses) of smaller and larger diameters. Place them on a plate at a short distance from each other. They will fix the inner circles of the number 8, preventing food from getting inside.
- Spread the salad around the glasses in the form of an eight, mentally drawing this number. Remember that the figure eight has a larger bottom circle and a smaller top one. Food can be stacked in layers, making a layered salad. Or lay out the mixed salad and decorate it thematically on top.
- When the salad is completely assembled and decorated, carefully remove the glasses without damaging the dish. If some food accidentally falls on the plate during the formation of the salad, carefully remove them with a paper napkin.
- You can also simply put the salad on a matryoshka-shaped plate, and then use a glass to remove the middle.
Puff salad with canned fish
Any fish can be used for salad: mackerel, saury, sardines. But the dish with canned tuna will turn out to be especially festive.
- Caloric content per 100 g - 205 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Canned tuna - 200 g
- Mayonnaise - for dressing
- Eggs - 3 pcs.
- Hard cheese -100 g
- Leaf salad - for decoration
Cooking salad with canned fish:
- Boil eggs hard-boiled, cool in ice water and peel. Then grate the whites and yolks separately on a coarse grater.
- Grate the cheese on the same grater.
- Put the tuna in a bowl without brine and mash with a fork.
- Put washed and dried lettuce leaves on a plate and put a couple of glasses or glasses on them to decorate the dish.
- Spread the salad in 8 layers, with the egg whites mixed with mayonnaise as the first layer.
- Then add the cheese mixed with mayonnaise.
- The next layer is tuna. Do not mix it with mayonnaise, but just make a neat fine mesh.
- Sprinkle grated yolks on top of the salad and carefully remove the cups.
- Refrigerate for 1 hour and sprinkle with fresh herbs before serving.
Festive salad "Vinaigrette"
Vinaigrette is not only a simple salad, but healthy and low-calorie, which is especially appreciated by the female gender. And to turn an everyday meal into a festive treat, add unusual foods to the list of ingredients and decorate the salad themed.
Ingredients:
- Beets - 1 pc.
- Carrots - 1 pc.
- Sauerkraut - 150 g
- Pickled cucumbers - 2 pcs.
- Apple - 1 pc.
- Canned green peas - 150 g
- Onions - 1 pc.
- Green onions - bunch
- Eggs - 1 pc. for decoration
- Vegetable oil - for dressing
- Wine vinegar - for dressing
- Salt to taste
Cooking a festive salad "Vinaigrette":
- Boil the beets with carrots in the peel until tender, and hard-boiled eggs. Cool the vegetables at room temperature, and place the eggs in ice water. Then peel the products: beets with carrots from the peel, eggs - from the shell.
- Cut the beets, carrots and pickles into cubes. Typically, the size of the slices should match the size of the green peas, if present in the dish.
- Grate the eggs on a medium grater and set aside to garnish.
- Wash the apple, peel if desired and remove the core with seeds. Then cut it like all foods.
- Peel the onions, wash and cut into thin quarter rings.
- Wash green onions and chop finely.
- Combine vegetable oil with wine vinegar and mix with a fork.
- Combine all the food in a bowl, pour over the prepared dressing and stir. Taste the dish and season with salt if necessary.
- Then dress up the salad themed. Place the stacks on a platter, and place the vinaigrette around them.
- Sprinkle the salad on top with chopped egg and green onions and carefully remove the stacks.
Rolls from crab sticks
Rolls in a bright colorful wrapper made of crab sticks. The recipe is very light and easy to prepare, yet tasty and with a fragrant delicate garlic aroma that makes you hungry.
Ingredients:
- Crab sticks - 250 g
- Eggs - 2 pcs.
- Hard or processed cheese - 100 g
- Greens (any) - several branches
- Mayonnaise - for dressing
- Garlic - 1 clove
Cooking a roll of crab sticks:
- Grate the melted cheese on a fine or medium grater. If it chokes when rubbing, soak it in the freezer for 15 minutes beforehand.
- Boil eggs hard-boiled, cool in ice water, peel and grate on a fine grater.
- Wash, dry and finely chop the greens.
- Peel the garlic and pass through a press.
- Combine all products (except for crab sticks), season with mayonnaise and stir. The filling is ready.
- Defrost the crab sticks well so that they become soft and pliable. Then remove the plastic wrap from them and unwind them carefully so as not to tear.
- Apply the filling with a thin layer on an unfolded sheet of crab stick.
- Wrap the crab stick back into the roll and cut into portioned rolls 2-2.5 cm wide.
- Place the crab stick rolls on a platter in the shape of the number 8.
Fruit salad in oranges
A light fruit salad in a sophisticated portion served in orange halves will intrigue everyone at the table. You can combine any fruit in the dish according to your taste, seasonality and budget.
Ingredients:
- Oranges - 2 pcs.
- Kiwi - 1 pc.
- Bananas - 1 pc.
- Pears - 1 pc.
- Honey - 1 tsp
- Ground cinnamon - a pinch
- Lemon juice - 1 tablespoon
- Cognac - 1 tsp
Cooking fruit salad in oranges:
- Wash the oranges and pat dry with a paper towel.
- Carefully make zigzag cuts around the orange circle, or simply cut in a straight line.
- Divide the oranges in half and spoon out all the pulp with a spoon. Orange peels will serve as salad utensils.
- Peel the removed pulp from the film and cut into cubes.
- Peel and cut the kiwi and bananas to the same size as the orange slices.
- Wash the pears, remove the seed box, peel and dice if desired.
- Combine lemon juice with cognac, honey and cinnamon.
- Place the fruits in a large bowl, pour over the sauce and stir.
- Arrange the fruit salad in the orange halves, which are placed on the dish one after the other to make the number 8.
