TOP-6 recipes with photos of homemade salad "Christmas wreath". Secrets and tips for decorating and decorating dishes. Video recipes.
On Christmas Eve, everyone prepares many dishes to set a rich and lavish table. Salads are one of the main treats on any festive table. There are a huge number of variations in their preparation. They can be meat, mushroom, fish, vegetable, with cheese, seafood, canned food, etc. But it is very important that these dishes look festive and beautiful at a feast. We offer to prepare delicious salads for the Christmas table, decorated in the form of a "Christmas wreath".
Decoration and decoration of the "Christmas wreath" salad
Prepare a salad "Christmas wreath" in two variations: mix all the ingredients at once or lay out the products in layers in the form of a "ring". According to this principle, absolutely any salads can be prepared, even “Herring under a fur coat”, “Mimosa”, “Olivier”, etc.
To make a beautiful and correct round wreath, place a round glass in the middle of the serving dish, and spread the salad around it in a "ring". The diameter of the glass can be any, but preferably at least 10 cm so that the hole in the wreath can be clearly seen. When the salad is ready, carefully remove the glass from it. If there is no glass, make a cardboard slave cylinder around which to spread the food, or carefully place the ingredients on a platter in a circle in the center with an empty hole.
You can simply decorate the "Christmas wreath" salad with a lot of greenery, which will symbolize the pine branches. But it is better to show imagination and decorate it beautifully. For example, make "flame candles" on the salad. To do this, cut the crab stick in half and make a small hole on top, into which insert a small piece of red bell pepper. Candles can be placed horizontally on a salad, or small holes can be made in a ring, into which they can be inserted vertically.
Cheese candles turn out to be interesting. To do this, grate it on a fine grater together with egg yolks, season with mayonnaise and mix. Form candles from the resulting mass and place on top of the salad. The flame in the candle can mimic the cut ends of a chili pepper.
The Christmas Wreath salad can be decorated with streamers or confetti. To do this, decorate the top layer of the dish with a solid color, for example, using egg whites or processed cheese. Decorate the salad with bright products in the form of a scattering or serpentine ribbons. To do this, use pomegranate or cherry tomatoes, canned green peas or corn, black and green olives, lingonberries or cranberries, capers, etc.
Make ribbons of thin strips of boiled carrots or beets on the salad. Decorate it with roses from thin ribbons of red fish, cheese or sausage. Below are proposed step-by-step recipes with photos of delicious and interesting New Year's salads. Having prepared them, you can decorate at your own discretion, taking into account the above recommendations.
Seafood salad
Seafood dishes are always sumptuous. Mussels and shrimps add a special festive flavor to the salad. Crab sticks complement the meal with juiciness, eggs - satiety, and olives with canned corn - brightness.
See also how to make a salad of cheese and eggs for the New Year 2020 in the form of a Rat.
- Caloric content per 100 g - 139 kcal.
- Servings - 6
- Cooking time - 30 minutes
Ingredients:
- Crab sticks - 120 g
- Canned corn - 0, 5 cans
- Pickled mussels - 100 g
- Salt - 1 g
- Chicken eggs - 2 pcs.
- Boiled and frozen shrimps - 250 g
- Pitted olives - 100 g
- Mayonnaise - 100 g
- Cucumbers - 1 pc.
- Fresh dill - 1 bunch
Cooking seafood salad:
- Defrost the crab sticks and cut into cubes.
- Drain the marinade from the mussels and cut them into pieces.
- Cut the olives into half rings.
- Wash fresh cucumber, dry and chop into cubes.
- Hard-boiled eggs, chill, peel and cut into cubes.
- Defrost the shrimp, cut off the head and peel off the shell.
- Put the corn on a sieve and drain the brine.
- Wash the dill, dry it and chop finely.
- Put all the food in a container, add mayonnaise, pepper and salt.
- Stir the salad well, put it on a dish in the form of a round wreath and decorate as you wish. Red caviar is well suited for decorating this salad.
Meat salad
There should be a varied holiday menu on the Christmas table. The "Christmas wreath" salad made from several types of meat will turn out to be hearty and nutritious.
Ingredients:
- Veal - 200 g
- Beef tongue - 200 g
- Ham - 200 g
- Fresh cucumber - 1 pc.
- Eggs - 4 pcs.
- Carrots - 1 pc.
- Cheese - 50 g
- Mayonnaise - 400 g
Cooking meat salad "Christmas wreath":
- First of all, boil the veal, beef tongue, eggs and carrots until tender. Then cool all products well. Since the process of cooking and cooling products is lengthy, I recommend preparing semi-finished products in advance, for example, in the evening.
- Peel boiled carrots and eggs and cut into small cubes.
- Cut the boiled veal with tongue and ham into small pieces.
- Wash, dry and cut fresh cucumber like previous products.
- Grate the cheese on a coarse grater.
- Mix mayonnaise with garlic passed through a press.
- Combine all ingredients and place in a “ring” on a serving platter.
- Decorate the salad using one of the options above.
Olivier Christmas wreath salad
The most classic New Year's salad is Olivier salad. Not a single New Year's table is complete without it. To give the salad a new life and bright colors, decorate it in the form of festive symbols "Christmas wreath".
Ingredients:
- Pickled cucumbers - 2 pcs.
- Boiled potatoes - 3 pcs.
- Boiled carrots - 2 pcs.
- Boiled eggs - 3 pcs.
- Canned green peas - 250 g
- Milk sausage - 300 g
- Mayonnaise - for dressing
Preparation of the "Christmas wreath" salad from Olivier:
- Peel and dice potatoes, carrots and eggs.
- Dry pickled cucumbers from the brine and cut like all products.
- Also cut the milk sausage to the appropriate size.
- Tilt the canned green peas onto a sieve so that all the liquid is glass.
- Combine all the products, salt, season with mayonnaise, stir and decorate thematically according to the Christmas holiday.
Canned fish salad
Canned fish is tasty, nutritious, and at the same time low in calories. This product is easily absorbed by the body and is suitable as a component for a puff salad on the festive table of the New Year or Christmas.
Ingredients:
- Canned fish (pink salmon, sardine, saury, etc.) - 1 can (240 g)
- Apples - 1 pc.
- Boiled rice - 1 tbsp.
- Green onions - 1 bunch
- Hard cheese - 50 g
- Boiled eggs - 4 pcs.
- Mayonnaise - for dressing
- Salt to taste
Cooking salad with canned fish:
- Cut the canned fish into medium-sized cubes.
- Boil the rice in salted water in advance and refrigerate.
- Grate the cheese on a coarse grater.
- Wash green onions, dry and finely chop.
- Peel the boiled eggs and grate on a coarse grater.
- Wash the apple, dry it, remove the seed box and cut into small cubes.
- Put all the products in layers on a ring-shaped dish and press them slightly with your palm. Sprinkle each layer with a mayonnaise net. Place the products in the following sequence: canned fish, apples, rice, green onions, eggs and cheese.
Chicken salad
A catchy, picturesque chicken salad "Christmas wreath" will adequately decorate the festive table, and its appearance will cheer up all those present.
Ingredients:
- Boiled chicken fillet - 500 g
- Boiled potatoes - 3 pcs.
- Bulb onions - 1 pc.
- Boiled chicken eggs - 2 pcs.
- Pickled cucumbers - 300 g
- Mayonnaise - 400 g
- Salt to taste
Cooking chicken salad:
- Cool the potatoes, peel, grate on a coarse grater and put on the dish with the first layer of salad. Apply a layer of mayonnaise to the potatoes.
- Chicken boiled in salted water, cool, cut into medium pieces or disassemble by hand into fibers and lay out in the next layer. Brush the salad with mayonnaise again.
- Finely chop the onions and, if you don’t like bitterness, scald them with boiling water.
- Cut the pickled cucumbers into strips, mix with the onions, put on top of the chicken and brush with a layer of mayonnaise.
- Cool the eggs, peel, finely grater and lay out in the next layer.
- Coat the finished "ring" with mayonnaise from the inside and sprinkle the "wreath" on all sides with chopped herbs, which will symbolize the spruce branches.
Mushroom salad
Mushroom salad is an original decoration of any feast. And processed cheese gives a special zest to the dish. In combination with pickled mushrooms and vegetables, the dish will take center stage on any table.
Ingredients:
- Potatoes - 300 g
- Carrots - 300 g
- Onions - 50 g
- Pickled mushrooms - 400 g
- Boiled eggs - 3 pcs.
- Processed cheese - 200 g
- Mayonnaise - for dressing
- Canned peas - 300 g
- Salt to taste
Mushroom salad preparation:
- Boil potatoes, carrots and eggs, peel and grate on a coarse grater.
- Peel the onions, wash and finely cut into quarters. Pour boiling water over it and leave for 10 minutes. Drain and squeeze the onion to drain all the liquid.
- Grate the melted cheese on a coarse grater. If necessary, pre-hold them in the freezer for half an hour, then they will easily be grated.
- Drain all the brine from the canned peas.
- Rinse the pickled mushrooms under running water and cut into pieces, like all products.
- Place the carrots on a serving platter and brush with mayonnaise.
- Lay the pickled mushrooms with eggs on top and brush with mayonnaise.
- Cover everything with melted cheese and apply a mayonnaise mesh.
- Garnish the salad with canned peas.
