Prune Salad - 15 recipes for making delicious salads

Prune salad will appeal to everyone who loves a combination of sweet aftertaste with vegetables, meat, poultry, mushrooms and other ingredients. These snacks are always very original and unusual. Even the simplest of them are well suited for a festive table.

Simple beetroot salad with prunes

Ingredients:

• 2 small boiled beets;
• ½ tbsp peeled walnuts;
• 2 - 3 garlic cloves;
• 100 - 150 g of already grated cheese;
• 5 - 7 pcs. pitted prunes;
• vegetarian mayonnaise;
• salt.

Cooking:

1. Peel the cooled beets and put them on a grater.
2. Next, chop the peeled nuts, just chopping them with a sharp knife.
3. Dice the cheese. The usual solid / semi-solid product, and feta cheese, and suluguni and even processed cheeses are also suitable.
4. Pass the garlic through the press.
5. Dried fruits, washed and slightly soaked in warm water, cut into cubes.

Combine the products, season the salad with vegetarian mayonnaise and salt.

Smoked chicken

Ingredients:

• 8 - 9 pcs. dried pitted prunes;
• 250 g of potatoes;
• 2 smoked chicken drumsticks;
• 100 g of carrots;
• 2 pickled cucumbers;
• 1 boiled egg;
• 1 onion head;
• 2 tbsp. l light mayonnaise;
• 2 tsp crushed capers;
• fresh herbs and salt to taste;
• vegetable oil.

Cooking:

1. If the prune is dry, it must be washed with hot water for several minutes after washing. Then squeeze and cut into thin strips.
2. Boil root vegetables, peel and chop in neat cubes.Also chop onion, pickled cucumber, a cooled boiled egg and smoked meat removed from the bones.
3. Chop fresh herbs.
4. Fry the onion cubes in a small amount of vegetable oil until golden brown and crisp.
5. Put all the ingredients in a salad bowl and pour capers to them.
6. Season foods with salted mayonnaise. Mix.

Salad with chicken and prunes should be infused in coolness, after which it can immediately be served at the table.

With mushrooms

Ingredients:

• 450 g chicken;
• 250 g of fresh champignons;
• 70 g pitted dried prunes;
• 100 g already grated "Russian" cheese;
• 1 onion head;
• any fat for frying;
• classic mayonnaise, herbs and salt.

Cooking:

1. Boil chicken in salted water until tender, cool and split into fibers.
2. Peel the mushrooms, cut into slices and fry with any chopped onion in any fat.
3. Pour prunes with boiling water. When it gets wet, cut into small pieces.
4. Mix prepared foods with already grated cheese. To salt.

Decorate the appetizer with fresh herbs.

Ladies Caprice with Chicken and Prunes

Ingredients:

• 1 large fillet;
• 1 fresh strong cucumber;
• ½ tbsp grated cheese;
• 2 pre-cooked eggs;
• 50 - 70 g of prunes;
• salt and classic mayonnaise;
• a slice of butter.

Cooking:

1. Cut the chicken fillet into small pieces, add salt and fry in well-heated butter until a beautiful appetizing crust appears. Put chicken in a salad bowl and coat with salted classic mayonnaise.
2. Pour fresh cucumber sticks on top and make a net from the sauce.
3. Chop the cooled eggs into cubes, mix with salted mayonnaise and distribute the mass over the cucumber layer.
4. Cut prunes into small cubes and pour the crushed dried fruits onto the eggs.
5. Cover everything with grated cheese.

Send "Ladies Caprice" with chicken and prunes to cool insist.

With crab sticks and cheese

Ingredients:

• 150 g juicy crab sticks;
• 2 boiled eggs;
• 70 g of dried prunes;
• 100 g of "Russian" cheese;
• 1 pickled cucumber;
• olive mayonnaise;
• salt and greens;
• 5 pitted olives.

For salads and other snacks, it is better to choose dried, not smoked prunes, it is more tender.

The latter is better for soups and baking. If the dried product was not at hand, then smoked should be cut as finely as possible.

Cooking:

1. Soak the washed prunes for 8 - 9 minutes in hot water. Dry and chop finely.
2. Coarsely rub the cheese. Cut the crab sticks into small pieces. Leave a few to decorate the finished dish.
3. Put a serving ring on the dish. Put the crab sticks with mayonnaise in the first layer and press it with your hands.
4. Distribute further: egg cubes, prunes, pickled cucumber and diced cheese. Sprinkle all layers to taste with salt and grease with mayonnaise.

Carefully remove the serving ring. Garnish the top of the treat with greens, halves of olives and pieces of crab sticks left.

Cooking with cod liver

Ingredients:

• 1 can of cod liver oil;
• 2 potatoes;
• 3 to 4 boiled eggs;
• 1 carrot;
• 2 feathers of green onions;
• 8 - 9 prunes;
• 1 tbsp. classic mayonnaise;
• salt and a mixture of peppers.

Cooking:

1. Cook root vegetables together. To peel and rub with the grater with the largest divisions.
2. Cool boiled eggs in cold water and divide into components. Separately rub the squirrels and yolks. The latter can simply be crumbled with your fingers.
3. Soak prunes in warm water and cut into strips. Chop smaller green onions.
4. Drain the oil from the cod liver, and knead the rest with a fork.
5. The snack is laid out in layers in random order. But root crops must go first, and yolk last.

Coat the layers with salted mayonnaise with a little ground pepper and cod liver oil.

Tenderness Salad with Chicken and Prunes

Ingredients:

• 250 - 300 g chicken fillet;
• 100 g pitted prunes;
• 50 g peeled walnuts;
• 3 pre-boiled eggs;
• 2 fresh strong cucumbers;
• classic mayonnaise;
• rock salt;
• fresh herbs to decorate snacks.

Cooking:

1. The cooled eggs are divided into proteins and yolks. Finely rub the last. Protein cut into cubes.
2. Rinse the prunes with warm water, dry and cut into small pieces.
3. Cook the chicken meat until tender and cool right in the broth.
4. Send walnuts to a coffee grinder or under a special blender nozzle.
5. Peel the cucumbers and cut into cubes. Finely chop the fresh herbs. Salt mayonnaise.
6. Put the products in the following order: chicken - dried fruits - fresh cucumber - proteins - nuts - yolks. Products should be selectively coated with mayonnaise sauce.

Be sure to keep the Tenderness salad cool for a couple of hours before serving.

With beef tongue

Ingredients:

• 250 g of boiled beef tongue;
• 4 pre-cooked eggs;
• 100 g of hard grated cheese;
• 1 sour apple;
• 1 tbsp. crushed pitted prunes;
• 50 g of chopped peeled walnuts;
• any mayonnaise-based sauce;
• salt.

Cooking:

1. The first to send chopped dried fruits to the salad bowl.
2. Pour the tongue cut into strips from above.
3. Add grated eggs and long sticks of peeled and apple seeds.
4. Last add grated cheese and chopped nuts.

Season the prepared salad with any mayonnaise sauce. Salt to taste.

Squid Recipe

Ingredients:

• 3 carcasses of squid;
• 1 sweet yellow pepper;
• 150 g of feta cheese;
• 200 g pitted prunes;
• 5 dessert spoons of natural yogurt;
• 2 dessert spoons of mayonnaise;
• a few drops of lime / lemon juice;
• salt and pepper.

Cooking:

1. For the sauce, mix mayonnaise (best homemade), citrus juice and natural unsweetened yogurt. Add salt and pepper to taste.
2. To boil water. Pour dried fruits and raw squids with it. The latter should immediately be transferred to cold water and peeled off the curled skin.
3. Then boil seafood in fresh salted water for 3 to 4 minutes. Allow them to cool, cut into thin long slices. Grind cheese and bell peppers as well.
4. Squeeze the softened prunes from the liquid and chop into cubes.

Mix the products and season them with the sauce from the first step.

Salad "Prague" with prunes

Ingredients:

• 450 g of boiled chicken breast;
• 10 prunes;
• 2 barrel pickles;
• 1 boiled carrot;
• 1 onion head;
• 1 boiled egg;
• ¾ Art. green peas (canned food)
• classic mayonnaise.

Cooking:

1. Put chopped boiled chicken breast on a flat plate with the first layer.
2. Top "draw" mayonnaise mesh.
3. Next lay out: grated cucumbers, onion cubes (scalded with boiling water and squeezed from the liquid), grated boiled egg, grated carrot, green peas and prunes.
4. Make layers of mayonnaise on the layers of your choice. To taste, you can add them.

This appetizer is good to serve in a transparent salad bowl.

With canned corn

Ingredients:

• 3 boiled eggs;
• 100 g of dried prunes;
• 100 - 150 g of already chopped cheese;
• 1 can of sweet corn (canned food);
• 1 bunch of green onions;
• fresh garlic to taste;
• salt;
• classic mayonnaise.

Cooking:

1. Rinse dried fruits and fill them with hot water for a quarter of an hour. Then, if necessary, cut out the bones. Chop the prunes not too finely.
2. While the dried fruits are soaking, chop the cooled boiled eggs into cubes.
3. Mix the foods in a deep bowl. Add grated cheese and sweet corn without liquid. Leave some of the grains to decorate the finished dish.
4. Mix mayonnaise with mashed garlic and salt.
5. Season the salad with the resulting sauce.

Garnish the appetizer with chopped green onions and left corn kernels.

Hearty Bean Appetizer

Ingredients:

• 2 pre-cooked beets;
• 100 g canned white beans;
• 100 g of dried prunes;
• olive oil;
• salt and pepper;
• fresh garlic;
• ½ tsp light sesame seeds.

Cooking:

1. Peel the beets, cut into large pieces, drizzle with olive oil and bake in the oven until soft.
2. Cool the finished root crop, cut into neat little cubes.
3. Mix beets with jar beans (no liquid).
4. Rinse the prunes, pour boiling water for a couple of minutes and cut into small pieces.
5. Mix foods and add crushed garlic to them as desired.

Fill salad with oil, add salt. Stir the appetizer well and garnish with sesame seeds.

With prunes, tuna and peas

Ingredients:

• 1 can of tuna (in its own juice);
• 1 red onion;
• 150 g of frozen green peas;
• 1 handful of pitted prunes;
• 1 tsp lemon zest;
• 4 tbsp. l olive oil;
• 2 tbsp. l balsamic vinegar;
• salt.

Cooking:

1. Drain the liquid from the tuna. Knead the fish with a fork and send to the salad bowl.
2. There, add thin half rings of red onion.
3. Cook frozen peas for 2 minutes in salted boiling water, and then pour over ice water. Send to other products.
4. Add finely chopped prunes.
5. Combine the remaining components in a separate bowl.
6. Season the prepared salad with the resulting oil sauce and mix well.

Serve him for dinner right away.

Salad "Birch" with dried fruit

Ingredients:

• 150 g of boiled chicken fillet;
• 100 g of prunes;
• 1 onion head;
• 2 boiled eggs;
• 250 g of fresh champignons;
• 2 pickled cucumbers;
• sunflower oil;
• light mayonnaise;
• salt;
• parsley.

Cooking:

1. Fry thin plates of champignons until browned with small cubes of onion in hot oil. To salt. Onions should eventually become transparent, and all the liquid will evaporate from the mushrooms.
2. Put the frying on a flat plate and "draw" on it a mayonnaise grid.
3. Cut chicken into cubes, season with salt, mix with mayonnaise and distribute on roasting.
4. Then spread the cubes of washed prunes and pickled cucumbers with sauce.
5. Divided boiled eggs into components and rub separately.
6. Cover the center of the salad with grated yolk, the edges with protein.

Decorate the "Birch" with a tree picture. “Trunk” to make from mayonnaise, covered with small pieces of prunes. "Crown" to create from parsley.

Cooking option with beef

Ingredients:

• 250 g of boiled beef;
• 100 g pitted prunes;
• 1 boiled egg;
• 100 g of hard / semi-hard cheese;
• 100 g peeled walnuts;
• 100 g pickled cucumbers;
• 1 onion;
• classic mayonnaise;
• salt.

Cooking:

1. Cut the onion into small pieces, pour them with boiling water for a couple of minutes and drain the water. This will remove bitterness from the vegetable.
2. Disassemble the cooled meat into fibers.
3. Chop pickled cucumbers with a thin long straw. Also grind and pre-soaked prunes in warm water.
4. Rub the egg coarsely. Finely chop the nuts.
5. Collect the appetizer in layers: meat - onions - cucumbers - eggs - nuts. To taste, smear with salted mayonnaise.

Sprinkle the finished salad with grated cheese and let it brew well in coolness.

Among the proposed variety of snacks, you can definitely find the one that you like. Try, experiment and create original recipes.