Lesnaya Polyana salad - an elegant and satisfying dish: recipe with photos and videos

Home Holiday salads

Salad “Forest Glade” is an elegant and satisfying dish that will decorate your table. It is usually served laid out in layers in the shape of a clearing. This salad will surely become your signature dish for any occasion.

The salad recipe is relevant all year round. The main ingredient is mushrooms. Most often we use champignons, but you can use any mushrooms (for example, honey mushrooms) and due to this there are countless variations of the delicious salad recipe.

Note: if you use pickled or salted mushrooms in the salad, then the salad must be infused for at least an hour and a half before serving, but if you use fresh mushrooms, then there is no need to infuse the salad.

How to prepare “forest glade” salad - 15 varieties

Salad “Forest Glade” (classic)
Salad “Forest Glade” with ham and fresh vegetables
Salad “Forest Glade” with pork
Salad “Forest Glade” with fried champignons
Salad “Forest Glade” with Korean carrots
“Polyanka” salad with smoked chicken breast
“Fairytale Glade” salad with nuts and prunes
Salad “Forest Glade” with honey mushrooms
Salad "Polyanka" with green peas
“Polyanka” salad with saltine cracker
Salad "Mushroom Glade"
Mushroom Glade salad with ham
Salad “Forest Glade” (mixed)
Mushroom Glade salad (mixed) with fried champignons
Salad appetizer “Mushroom Glade”

Classic recipe

The classic recipe differs from other salad options in that the list of ingredients does not include cucumbers and carrots, and boiled beef is used for the meat layer.

To prepare glade according to the classic recipe you will need:

pickled mushrooms - 120 g;
beef - 200 g;
hard cheese - 150 g;
parsley and dill - 1/2 bunch each;
eggs - 3 pcs.;
potatoes - 2 pcs.;
mayonnaise - 100 ml;
bay leaf - 1 pc.;
salt, black and red pepper - to taste.

Step-by-step cooking recipe:

Place the meat in a saucepan, add water and place on the burner. Bring to a boil, skim off the foam, add bay leaf, salt and pepper. Cook the meat for 1 hour.
Wash the unpeeled potatoes thoroughly and boil them in their skins.
Boil the eggs hard, peel and grate.
Wash the greens, dry on a paper towel and chop.
Take a mold and place the mushrooms in it. Place the greens on them, a layer of boiled eggs on top, then apply mayonnaise in spots and smooth it out with a spoon.
Peel the finished potatoes and grate them. Place it on top of the eggs, add a little salt and brush with mayonnaise.
Cool the meat, cut into small cubes and place on a layer of potatoes, brush with mayonnaise.
Grate the cheese and sprinkle it over the finished salad.
Cover the pan with a dish and turn it over.
Remove the form, decorate the finished salad with herbs and serve.

Mushroom clearing salad with champignons and smoked chicken has a special taste and aroma.

Salad “Forest Glade” (classic)

A very easy to prepare and very tasty salad, which means it should definitely be in the cookbook of any housewife. This salad turns out the first time, even for novice housewives, and looks impressive on the holiday table.

You will need:

Marinated champignons – 300g
Boiled chicken fillet – 250-300g
Boiled potatoes – 3 pcs
Boiled eggs – 3 pcs
Cheese
Greenery
Mayonnaise

Preparation:

Grate potatoes, eggs and cheese on a coarse grater, and cut the chicken breast into pieces. Chop the greens. We line the bottom of a deep dish with cling film in which we will collect the salad. The first layer is mushrooms, place them caps down, the second layer is greens, brush with mayonnaise. The third layer is pieces of chicken breast, mayonnaise again, then grated potatoes, mayonnaise, eggs, mayonnaise and cheese. Place in the refrigerator for an hour. Cover with a flat dish and turn over, remove the deep dish and cling film, and decorate with herbs. Ready!

“Mushroom Glade” with smoked chicken, champignons and corn

And again, let’s slightly diversify the usual recipe, using smoked chicken instead of boiled chicken, and adding corn to the usual ingredients. Smoked chicken will add piquancy and a special aroma to the dish. You can use any marinated mushrooms.

Mushroom glade salad with smoked chicken

We will need:

smoked chicken fillet - 200 gr.
pickled mushrooms - 1 jar
pickled cucumbers - 4 pcs.
canned corn - 150 - 200 gr.
potatoes - 4 pcs.
green onions - a bunch
eggs - 4 pcs.
hard cheese - 120 gr.
dill
mayonnaise
salt, pepper to taste

We are preparing the upside-down salad again, so we place the champignon caps on the bottom.

Cut the green onions into rings, sprinkle thickly and distribute over the entire surface. Salt a little and grease with mayonnaise

Cut the boiled potatoes into small cubes, you can also grate them. This layer can also be salted. We make a mayonnaise mesh.

The fourth layer will be pickled cucumbers.

We cut up the smoked chicken, or rather the leg or leg, remove the bones and cut into small cubes. Lubricate the top with a layer of mayonnaise.

Distribute the canned corn over the dish. This is the sixth layer.

Next come boiled grated eggs.

A layer of grated cheese will be the final one. Cover the dish with film, put it in the refrigerator for a couple of hours and wait impatiently.

Using a plate, we turn the entire structure over, free it from the film and see the beauty. Decorate the sides with chopped dill.

I think that this salad will take its rightful place on the holiday table.

Salad “Forest Glade” with ham and fresh vegetables

The fastest salad option. It becomes a godsend if guests suddenly arrive unexpectedly.

You will need:

Marinated champignons – 1 jar
Boiled potatoes - 3 pcs.
Fresh carrots - 3 pcs.
Green peas – 1 can
Fresh cucumbers - 3 pcs.
Ham - 200 gr.
Mayonnaise - 200 gr.
Salt, pepper - to taste.
Greenery - for decoration.

Use small whole mushrooms.

Preparation:

Place the champignons on the bottom of a salad bowl or medium-depth bowl with the caps facing up. Next, lay out the salad in layers: grated fresh cucumbers, mayonnaise, sliced ham, mayonnaise, grated carrots, mayonnaise, green peas, mayonnaise, grated boiled potatoes, mayonnaise, grated potatoes. Then compact the salad well, cover with a plate and turn over. Let's decorate.

Economical option

If you don't have a lot of food in the refrigerator, use an economical option to prepare a salad. In this case, a limited set of ingredients will be required:

doctor's or smoked sausage - 150 g;
canned mushrooms - 200 g;
pickled cucumbers - 3 pcs.;
eggs - 2 pcs.;
carrots - 1 pc.;
potato;
green dill - 1/3 bunch;
salt and pepper - to taste.

Peel the potatoes, cut into cubes, boil in salted water and leave to cool.

Cut the sausage into small pieces.
Grate raw carrots on a fine grater.
Boil the eggs and chop.
Cut the cucumbers into small cubes.
First you need to put sausage in a salad bowl, then potatoes, cucumbers, carrots, eggs. Each layer is coated with mayonnaise. Then everything is sprinkled with chopped dill and the salad is carefully decorated with champignons and put in the refrigerator for half an hour.

When preparing a salad, you can replace these ingredients with others depending on the products available. For example, instead of sausage, use any boiled meat, choose vegetables according to the season.

How to cook a mushroom meadow with champignons and olives.

Salad “Forest Glade” with pork

A very filling and incredibly tasty salad.

You will need:

Boiled pork – 200g
Boiled carrots – 2 pcs
Boiled potatoes – 2 pcs.
Pickled cucumbers – 2 pcs
Marinated champignons, whole – 1 jar
Boiled eggs – 3 pcs
Onion – 1 piece
Processed cheese – 2 pcs
Mayonnaise
Greenery

Preparation:

Place the mushrooms, caps down, in a deep salad bowl, pre-greased with vegetable oil. Place chopped greens and onion cut into half rings on top of the mushrooms. You can also marinate the onions so that you don’t focus on them in the salad. Coat the layer of onion with mayonnaise and then lay out the carrots grated on a coarse grater, again coat with mayonnaise. Then a layer of finely chopped pickled cucumbers, a layer of chopped boiled pork, again mayonnaise, grated processed cheese, mayonnaise, grated potatoes, mayonnaise, eggs. Leave the salad in the refrigerator for 12 hours and turn it over onto a flat plate. All that remains is to decorate it beautifully.

It is important to note! It is best to infuse the Lesnaya Polyana salad in a deep bowl, and only then turn it over onto a flat dish, just before serving.

To prepare a fragrant salad with honey mushrooms, follow these steps:

Honey mushrooms are fried over low heat for about 20 minutes.
Chopped onions are also sautéed.
The boiled fillet is separated into fibers and placed in a salad bowl as the first layer.
After the mayonnaise layer, a layer of crushed eggs is formed.
The mayonnaise grid is repeated again, on which the onions are laid out.
When this layer is covered with mayonnaise, mushrooms and cheese shavings are distributed on top of it.
The salad is refrigerated for 2 hours.

Mushroom salad is not only delicious, but also very simple.
Don't deny yourself this pleasure! This salad differs from others not only in appearance, but also in its unique taste. To prepare such a salad, it is best to choose the morning (if guests are expected in the evening). This way the dish will have time to soak in mayonnaise before the guests arrive.

Forest Glade salad is best placed in a deep container with a wide bottom. The walls of the container and the bottom must be greased with sunflower oil or covered with cling film. The components that make up the Lesnaya Polyanka salad combine perfectly together and have a unique, excellent taste.

Salad “Forest Glade” with fried champignons

Using fried champignons greatly changes the taste of the classic Lesnaya Polyana salad, but only for the better. It is the fried, not pickled, mushrooms that give this salad a piquant touch.

You will need:

Champignons – 250g
Carrots - 100-150g
Potatoes – 150g
Green onions – bunch
Salad onions – 50-70g
Dill - half a bunch
Lettuce leaves – 5-6 pcs.
Mayonnaise
Salt to taste

Preparation:

Wash and dry the mushrooms. Separate the stems from the caps and cut the stems into cubes.
Separately, fry the champignon caps on all sides and the chopped legs over medium heat.
Finely chop the green onions and dill, chop the salad onions. Grate the boiled potatoes on a coarse grater. Similar to the previous recipes, place the salad in layers in a bowl.
Champignon caps – dill with green onions – potatoes – lettuce onions – carrots. Coat all layers thoroughly with mayonnaise and compact, lay lettuce leaves on top beautifully, face down, and turn the salad over onto a flat dish. Ready!

Salad “Forest Glade” with Korean carrots

The originality of this recipe is emphasized by notes of Asia, which makes its taste extraordinary. Your guests will be pleasantly surprised and will definitely ask you for the recipe!

You will need:

Marinated champignons – 300g
Korean carrots – 150g
Fresh cucumber – 1-2 pieces
Boiled potatoes – 1 piece
Fried chicken breast – 200g
Boiled egg – 3 pcs
Mayonnaise
Greenery

Preparation:

Place the champignons at the bottom of a deep bowl, caps down, sprinkle with herbs, and make a layer of Korean carrots. Place sliced cucumbers on top. Next, cut the fried chicken breast into strips. Before frying, the breast can be marinated in vegetable oil with Provencal herbs. We coat the layer of meat with mayonnaise and lay out the grated potatoes, again mayonnaise and finish with a layer of boiled eggs. It needs to be lightly compacted. Place the salad in the refrigerator for 1 hour. Turn the salad over onto a large platter and garnish with herbs.

Note to the housewife - to make it easier to put the salad from a deep bowl onto a flat dish, first grease the bowl with vegetable oil or lay cling film or foil on its bottom.

... and 3 copyright

Housewives prepare “Forest Glade” in different ways. Some people like it when the taste of the salad becomes piquant, so they make a layer of carrots in Korean. Some people don’t eat meat and remove this ingredient from the recipe, while others like a salad with sausages. Others replace hard cheese with feta cheese, while others add canned corn. There are even recipes with crab sticks and squid. There are many options, and some of them are no longer very similar to “Forest Glade”.

Below are three popular interpretations of the famous salad. Each of them has been tested by housewives. This is a guarantee that guests will definitely like the new image of a familiar dish.

With ham

Peculiarities. Preparing the Lesnaya Polyana salad with ham is simple: the recipe is similar to the classic one, you need to lay out the ingredients in layers. The taste of the dish is more delicate than with meat. The main difficulty is choosing the right ham. Study the product packaging: it should not contain flavorings, leavening agents or components with code E.

Ingredients:

pickled champignons - a small jar;
ham - 250 g;
boiled eggs - three pieces;
boiled carrots - one large;
boiled potatoes - three medium tubers;
green onions - half a bunch;
dill - half a bunch;
mayonnaise - for spreading layers;
salt - to taste;
ground black pepper - optional.

How to cook

Grate the boiled vegetables and eggs.
Chop the greens and cut the ham into small cubes.
Place the champignons in the prepared container: caps down, stems up. The mushrooms should be adjacent to each other.
Sprinkle the champignons generously with herbs. Lubricate the “green” layer with a small amount of mayonnaise.
The next layer is eggs. Spread with sauce.
Place a layer of ham. Don't forget to grease with mayonnaise.
Add the carrot layer and then the potato layer. Potatoes can be salted and peppered. Coat each layer with mayonnaise.
Cover the container with the salad with a lid. Place in the refrigerator to soak for two hours or more.
Turn the dish over and serve.

Boiled carrots can be replaced with pickled cucumbers. They go well with the ham flavor. Some housewives remove the egg layer, but it provides tenderness to the dish.

With Korean carrots

Peculiarities. If you like spicy flavors, then prepare a dish with Korean carrots. It is better to choose medium-hot carrots, especially if you plan to serve Polyana to guests whose tastes you do not know. Due to the bright color of carrots, the salad will not get lost among other snacks. It is better to bake chicken breast in the oven, then the taste of the meat will become expressive. But you can also boil it.

Ingredients:

mushrooms in marinade (champignons or honey mushrooms) - a jar;
Korean carrots - 150 g;
chicken meat (preferably breast) - 300 g;
jacket potatoes - two pieces;
hard-boiled eggs - three;
pickled cucumbers - two pieces;
dill, parsley - half a bunch;
mayonnaise - for dressing.

How to cook

Prepare the chicken: boil or bake in the oven. When the breast has cooled, disassemble or cut into fibers.
Chop the greens.
Cut boiled vegetables, cucumbers and eggs into equal small cubes.
Place mushrooms in prepared salad bowl. If champignons - legs up. Honey mushrooms are just a dense layer.
Crush the mushrooms with herbs.
Place the layers in this order: carrots - chicken - cucumbers - eggs - potatoes. Make a mayonnaise grid between layers.
Place the salad in the refrigerator to soak for at least an hour.
After soaking, the multi-layer dish is turned over onto a flat plate and served.

Korean carrots are rich in vitamin A, which is necessary for visual acuity. It improves appetite, accelerates metabolic processes and strengthens the immune system. However, those who have problems with the gastrointestinal tract should not indulge in spicy foods.

With feta cheese

Peculiarities. The step-by-step recipe for the “Forest Glade” salad with feta cheese does not involve the use of meat and carrots in any form. Canned peas are responsible for the satiety of the salad, and eggs are responsible for the delicate taste. It is better to take the cheese not too salty, otherwise you will have to use more potatoes to balance the taste.

Ingredients:

pickled champignons - a jar;
canned peas - a jar;
feta cheese - 200 g;
boiled potatoes - two tubers;
hard-boiled eggs - four pieces;
dill - a whole bunch;
mayonnaise - as a dressing.

How to cook

Place mushrooms in a salad bowl, caps up.
Chop the greens and generously sprinkle the champignons with them. Make a mayonnaise mesh.
The next layer is peas without liquid. “Draw” the mesh with the sauce.
Cut the eggs into cubes. Spread over peas. Brush the egg layer with mayonnaise.
Chop the potatoes into small cubes. Make a potato layer.
The last layer is cheese.
Place the culinary creation in the cold for an hour. Be sure to invert onto a flat plate before serving.

“Forest Glade” can be an entirely vegetable salad. Mushrooms, greens, boiled carrots, canned peas, potatoes - and the dish is ready. If you use special mayonnaise without animal fats, you can diversify your vegetarian menu with salad.

“Polyanka” salad with smoked chicken breast

Smoked chicken goes very well with mushrooms. The salad looks great, tastes amazing, and is very quick to prepare.

The vegetables in this salad should not be boiled, and there is no need to add salt to the water when cooking.

You will need:

Smoked chicken breast – 300g
Marinated champignons – 1 jar
Boiled potatoes – 2 pcs.
Boiled carrots – 1 piece
Boiled eggs – 3 pcs
Cheese – 200g
Green onions and dill
Mayonnaise

Preparation:

Potatoes, carrots, cheese and eggs must be grated on a coarse grater. Chop green onions and dill, but do not mix. Finely chop the breast.

Grease a deep bowl with vegetable oil. The first layer is mushrooms, caps down. Then green onions mixed with mayonnaise, then a layer of smoked breast. We lay out all the other ingredients in any order, after mixing them with mayonnaise. It is not necessary to infuse the salad. Transfer the salad to a flat dish. Ready!

In the process of bringing the recipe to life, we perform the following steps:

The egg and potato tubers are boiled and, after peeling, cut into cubes. Ham is ground in the same way.
The cheese is rubbing.
Small pieces are prepared from the onion.
The honey mushrooms are thrown into a colander.
The layered salad is assembled in the following sequence: mushrooms, chopped onion feathers, ham, potatoes, cheese and eggs.
All layers, except the top one, are smeared with mayonnaise and, if necessary, added salt.
To soak, the appetizer is placed in the refrigerator for 2 hours.

“Fairytale Glade” salad with nuts and prunes

The most unusual and daring combination of ingredients. Mushrooms, smoked chicken, nuts and prunes! Yes Yes! Great combination.

You will need:

Smoked chicken – 200g
Marinated honey mushrooms – 200g
Eggs – 3 pcs
Ground walnuts – 100g
Prunes – 100g
Hard cheese – 200g
Onions – 1 pc.
Mayonnaise
Salt pepper
Garlic
Greenery

Preparation:

Boil the eggs, grate the whites separately and the yolks separately. Cut the smoked chicken meat into pieces. Soak the prunes in warm water for 15-20 minutes and then cut them. Chop the onion and fry in oil. Leave some of the honey mushrooms for decoration, and chop the rest and mix with fried onions. Mix mayonnaise with crushed garlic. Grate the cheese, chop the nuts.

On a beautiful dish, lay out the salad in layers in random order, finishing with egg whites and mayonnaise. Cover everything with greens on top and lay out honey mushrooms for decoration. That's all.

Salad “Forest Glade” with honey mushrooms

You will need:

Chicken breast – 500g
Potatoes – 2 pcs.
Onion – 1 piece
Pickled honey mushrooms – 1 jar
Cheese – 400g
Greenery
Mayonnaise

Preparation:

Boil the breast and potatoes and cut into small cubes. Finely chop the onion. Three cheeses on a coarse grater. In a beautiful deep salad bowl we lay out all the ingredients in layers, starting with potatoes and ending with herbs and honey mushrooms. Don’t forget to coat each layer with mayonnaise. Let the salad sit for a while. Ready.

Instructions

To make the “Forest Glade” salad with honey mushrooms even tastier, use pre-baked breast. You can roll it in aromatic spices. We take out the mushrooms, cut off the long stalks and place the caps on cling film lined on a plate. Sprinkle with chopped herbs mixed with mayonnaise sauce.

Then lay out the carrots - if you wish, you can chop them to make it easier to eat. Layer of chicken breast - tear it with your hands. Grate peeled cucumber, boiled eggs and potatoes on top. Cover each vegetable layer with mayonnaise mesh.

After laying out all the ingredients, put the salad cake in the cold for 2-3 hours so that it is well soaked. Before serving, decorate the delicious “Forest Glade” salad with honey mushrooms with quail eggs and cherry tomatoes. The multi-colored appetizer will delight you with its delicate taste and freshness.

Salad "Polyanka" with green peas

A salad option in which we use chopped champignons rather than whole ones. Of course, the decoration is much simpler than in other recipes, but it’s very juicy and tasty!

You will need:

• Fresh champignons – 300g • Boiled pork or beef – 250-300g • Boiled potatoes – 3 pcs • Onions – 2 pcs • Boiled eggs – 3 pcs • Cheese • Herbs • Mayonnaise • Salt, vegetable oil – for frying

Preparation:

We cut the champignons and fry them in vegetable oil with finely chopped onion, be sure to add some salt. Grate the potatoes, chop the meat finely, crumble the eggs and herbs. Grate the cheese. We put all the ingredients in layers in a beautiful tall salad bowl (a salad bowl with a narrowed bottom will look very nice): potatoes - mushrooms with onions - meat - eggs - cheese and greens. Don’t forget to coat each layer with a thin layer of mayonnaise. Let's decorate.

Useful tips

Having spread the mushrooms on the bottom of the pan, you need to drip mayonnaise on each leg. This way the greens and the next layer of meat will stick to them better.

Korean carrots are usually cut into long, thin pieces. Before laying the layer in the salad, it should be chopped so that dividing the “Mushroom Glade” into portions does not become problematic.

Immediately after preparation, the salad should stand in the refrigerator for at least an hour, and preferably 2-3 hours. Then the mayonnaise will saturate all the layers, and the dish will be more homogeneous.

“Polyanka” salad with saltine cracker

Crackers can be used both inside the salad and for decoration. For those who like to experiment with ingredients, those who are looking for new shades of taste - this is just a godsend!

You will need:

Marinated champignons – 300g
Boiled chicken fillet – 350g
Boiled potatoes – 4pcs
Salty crackers – 300g
Boiled eggs – 4-5 pcs
Pickled cucumbers – 300g
Cheese – 350g
Greenery
Mayonnaise

Preparation:

Grind everything except cheese and champignons. Grate the cheese, cut the champignons into thin slices. We take a baking dish, and on a flat dish in the form we lay out our salad in layers: potatoes - chicken fillet - pickles - eggs - cheese - herbs and at the end a layer of champignons. Don't forget to grease each layer with mayonnaise. Ready!

Infusing this salad is not recommended! Must be served immediately.

The principle of making upside-down salad Lesnaya Polyanka

Upside-down salad Mushroom glade is formed from the upper - mushroom layer, which is first the lower one. Moreover, the mushrooms are laid out with their caps down so that when turning over they take the correct position. The ingredients are arranged in layers, spreading each of them with mayonnaise or sour cream sauce.

There are many varieties of this salad , although it would seem that you can come up with mushrooms. But the secret of this ingredient is that it goes well with many vegetables, meat and other products. The intrigue, as provided for by the technology of creating upside-downs, is revealed at the last moment, before the food is served. Then they decorate it with greens, olives or other delicious decorations. By this time, the salad, saturated with sauce, becomes juicy and appetizing. Examples of some recipes for this salad are discussed below.

Salad "Mushroom Glade"

Mushrooms, potatoes and meat! A combination that is always on top!

You will need:

Boiled pork – 200g
Korean carrots – 200g
Boiled potatoes – 2 pcs.
Pickled cucumbers – 3 pcs
Marinated champignons – 1 jar
Hard cheese – 200g
Mayonnaise
Green onions and dill

Preparation:

Take a deep dish with a flat bottom. Place the champignons on the bottom, caps down. Next, chopped greens, then finely chopped potatoes, mayonnaise. Followed by finely chopped cucumbers, mayonnaise, chopped meat, mayonnaise, carrots, mayonnaise, grated cheese. Turn it over onto a flat plate and the salad is ready!

Very simple salad

This recipe has the fewest ingredients and no meat at all.

For 300 grams of pickled mushrooms you will need:

200 grams of cheese;
three potatoes;
three hard-boiled eggs;
canned green peas (can);
green onions and spices to taste;
mayonnaise.

Preparation procedure:

Cover the bottom of the salad container with cling film. Lay out the mushrooms, sprinkle them generously with chopped onions, grease with mayonnaise. The next layer is finely chopped potatoes, lightly greased with sauce. Then lay out the canned peas and chopped eggs and apply a thin layer of mayonnaise on top. The last layer is grated cheese.

Mushroom Glade salad with ham

A simple, tender, beautiful and very tasty salad. This salad is suitable for a festive table and a simple family dinner.

You will need:

Pickled honey mushrooms – 1 jar
Ham – 300g
Pickled cucumbers – 2 pcs
Boiled potatoes – 2 pcs
Green peas – 1 can
Boiled carrots – 2 pcs
Boiled eggs – 4 pcs
Onion – 1 piece
Greenery
Mayonnaise

Preparation:

Finely chop the onion and herbs, grate all other ingredients on a coarse grater. Lay out in layers, similar to previous recipes. The first layer is mushrooms, the second is green onions, then all the rest in random order. It’s important to grease the layers with mayonnaise. Let it soak for a couple of hours. Turn over onto a flat plate. Ready!

Recipe for layered salad with champignons and ham without cucumbers

And in conclusion, another version of this wonderful dish, in which we will use ham instead of the usual chicken meat. Otherwise, the recipe differs little from the classic one.

We will need:

ham - 250 gr.
pickled mushrooms - 300 gr.
Korean carrots - 150 gr.
potatoes - 3 pcs.
eggs - 3 pcs.
hard cheese - 150 gr.
green onions
dill
mayonnaise

You have already learned the principle of preparing this wonderful salad - boil the vegetables and eggs. Grate vegetables and cheese on a coarse grater. Finely chop the remaining ingredients. Place in layers, greasing each layer with mayonnaise.

Layers of salad alternately:

1st layer - place the marinated champignons tightly on the bottom of the mold;

2nd layer - green onions;

3rd layer - boiled eggs;

4th layer - grated cheese:

5 layer - ham;

6th layer - boiled carrots;

7th layer - boiled potatoes;

We also grease the last potato layer with mayonnaise and leave the finished dish in the refrigerator for several hours, or if you don’t have time, then at least half an hour.

Cover the dish with a lid and turn it over so that the mushrooms are on top. Beauty!

I think you are convinced that with its simplicity, this salad can delight your guests. It’s not at all difficult to prepare, and the result is truly a decoration for any feast.

Salad “Forest Glade” (mixed)

This salad is ready in minutes. A simplified version of the “Forest Glade” salad is suitable for moments when guests unexpectedly arrive.

You will need:

Marinated champignons – 1 jar
Canned corn – 1 can
Boiled chicken fillet – 300g
Boiled potatoes – 3 pcs.
Boiled eggs – 2 pcs
Green onions
Mayonnaise

Preparation:

Cut the chicken meat into medium pieces, chop the eggs, cut the potatoes into small cubes, finely chop the green onions. Cut the mushrooms into 4 pieces lengthwise. Mix all ingredients. Season the salad with mayonnaise. Ready!

With sour cream, mayonnaise and French mustard

Polyanka has an unusual taste, where a sauce based on sour cream and French mustard in combination with mayonnaise is used for dressing. To prepare the salad, take this set of ingredients:

marinated champignons - 400 g;
sour cream - 150 ml;
French mustard - 1 jar;
mayonnaise - 200 ml;
ham - 300 g;
carrots - 2 pcs.;
potatoes - 3 pcs.;
cheese - 250 g;
lettuce leaves.

This variation of the salad is prepared like this:

Make a mustard and sour cream dressing by mixing both ingredients in a bowl until smooth.
Cut the ham into thin slices.
Boil the vegetables and chop into medium cubes.
Place the mushrooms in the mold and make a mayonnaise mesh on top. Then a layer of ham is laid out, which is smeared with dressing. After that, boiled vegetables are laid out and a mayonnaise mesh is made. All this is sprinkled with grated cheese, which is smeared with the remaining dressing. Lettuce leaves are laid out on top.
Place the dish in the refrigerator for 2 hours, then turn it over and serve.
When preparing this variation of the salad, you can use chicken or doctor’s sausage instead of ham. Additionally, cucumbers and olives can be used as ingredients.

If you can't find French mustard in the store, use plain mustard. You can prepare it yourself using a powder mixture or natural ingredients.

Mushroom Glade salad (mixed) with fried champignons

Preparing this salad takes a little time, but the result will pleasantly surprise you. A divine combination of flavors. Having prepared this salad once, you will prepare it for every holiday.

You will need:

Fresh champignons – 300g
Boiled chicken fillet – 250-300g
Canned corn – 1 can
Fresh cucumbers – 3 pcs
Boiled potatoes – 3 pcs
Boiled carrots – 2 pcs
Boiled eggs – 3 pcs
Cheese
Greenery
Mayonnaise

Preparation:

Cut half the champignons into slices lengthwise and fry in butter on both sides. They will be used to decorate the salad. Finely chop the second half and fry as well. Cut boiled potatoes, carrots and fresh cucumbers into small cubes. Also cut the chicken fillet finely. Finely chop the eggs. Grate the cheese on a coarse grater. Mix all ingredients with mayonnaise. We beautifully place the salad on a dish, decorate with herbs and fried mushroom slices and serve.

Selection and preparation of ingredients

The first thing you should do when preparing a dish is to choose quality ingredients. To do this, only fresh products are taken; each mushroom must be elastic and fleshy, without wormholes or putrefactive lesions. Otherwise, the aesthetics of the dish will be significantly reduced. Small or medium honey mushrooms are best suited for this; the pulp of large specimens does not have the required aroma and consistency. Similar requirements are put forward for other products: they must be fresh, without signs of spoilage, rot or mold, and also exude a pleasant aroma.

Important! It is prohibited to use pickles with honey mushrooms collected near industrial enterprises or major highways. Such a forest product is guaranteed to contain increased concentrations of heavy metals and radionuclides, which are extremely harmful to health.

Preparing products for salad is quite simple and consists of the following sequential steps:

All products must be washed and dried well.
Meat, eggs, carrots should be boiled until fully cooked and then cooled. If necessary, you also need to cook the meat; for this you need to cook it for at least 30 minutes.
Boiled carrots, potatoes and other vegetables must be peeled, the shells removed from the eggs, and then washed and dried again.
The mushrooms should be removed from the jar and then placed in a colander to separate excess liquid from each mushroom. After this, honey mushrooms need to be sorted by size: mushrooms of the same size are used for cooking.