Want to quickly prepare a hearty dinner? Then make a meat salad that can fully replace the main course. Also, this dish will become indispensable at a festive event.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Meat salads are a large category of dishes that include dishes made from a variety of meats, supplemented with herbs, vegetables and even fruits. Meat salads are famous for their high nutritional value and excellent taste. Moreover, if a dish is prepared from lean veal, rabbit or poultry, then it will be dietary and have a certain healing property.
You can cook salads from almost any type of meat: pork, beef, lamb, poultry, meat products - ham, sausages, sausages and various offal like heart or tongue. The meat itself is cooked, fried, baked or stewed before adding to the salad. You can also make a similar salad from leftover meat products. For example, from not eaten fillet of baked chicken, duck or turkey, which not everyone loves because of the dryness of the product, or the remnants of cold cuts after a festive feast.
A good addition to meat salads is asparagus, mushrooms, cucumbers, spaghetti, carrots or cheese. Radish, bell peppers, onions and paprika will add pungency and piquancy to the dish, and vinegar, mayonnaise and lemon juice will become indispensable for dressing. In general, these salads are good because they can be prepared all year round from seasonal vegetables. Today I want to offer you a meat salad with very affordable ingredients that are found in almost every refrigerator.
- Caloric content per 100 g - 270 kcal.
- Servings - 2
- Cooking time - 15 minutes for cutting food, plus time for boiling or baking meat
Ingredients:
- Duck fillet - 1 pc.
- Egg - 1 pc.
- Pickled cucumber - 1 pc.
- Processed cheese - 100 g
- Sour cream - 100 g
- Salt - 1/3 tsp or to taste
Cooking meat salad
1. Since no one eats poultry fillets (breast) in my family, due to the dryness of the meat, I have to dispose of it by making salads. The meat can be fried, but I do not recommend doing this with fillets, since it is already dry, and after the fat it will become even drier. I recommend boiling it or baking it in the oven. Which way is better is up to you. I prefer cooking more, because after that the meat becomes more juicy, and besides, there is a broth on which you can cook the first course.
Whichever method of fillet preparation you choose, then cool it well and cut into cubes about 8 mm.
2. Cut the processed cheese into the same size as the meat.
3. Before preparing the salad, remove the pickled cucumbers from the brine and put in a sieve so that all the liquid is glass. Then cut them like the previous foods.
4. Boil the egg hard. To do this, dip it into cold water and place it on the stove. After boiling, reduce heat and simmer for 10 minutes. Then fill the egg with ice water for 10-15 minutes, peel and cut, keeping the proportion of the pieces of the previous ingredients.
5. Put all the chopped food in a bowl, pour in the sour cream and stir well. Then taste the salad and add salt as needed. However, it may not be needed, because the salt of canned cucumbers is enough.
Put the finished meat salad on a dish and serve.
See also the video recipe for making meat salad:
