Recipes for snacks, hot dishes and salads, whichyou plan to put on a festive table, should be selected very carefully. First, it is necessary to take into account the number of guests invited, so that no one remains hungry. Secondly, the format of the future event plays an important role. If you have a large feast with a change of dishes, then snacks can be prepared light, for example, shish kebab with vegetables, canapés, fruit salads, onion pancakes and much more. And if the holiday is a buffet, then you need to concentrate on more satisfying dishes, which at the same time will be convenient to eat "in motion." Also, do not forget that not all eat meat. For such people it is necessary to put separate snacks on the table. In general, you, as a hospitable and responsible hostess, should prepare in advance - to learn not only about the preferences of guests in food, but even about their religion. So it is necessary to work hard. But everything is not as scary as it might seem at first glance. The main thing is a positive attitude, good recipes and quality products. We will help to make an original menu for your holiday! 
Fresh vegetables in batter
Prepare for a festive meal and are looking forsuitable recipes for mouth-watering salads and other dishes? Then let's start with the snacks, because they are called to intrigue and "provoke" the guests, so that the subsequent food will finally stun them. We suggest making vegetables fried in batter. Usually, fish or meat is prepared in this way, we will depart from the traditional menu. Ingredients:
- four medium aubergines
- one bell pepper
- carrots - one piece
- 300 milliliters of vegetable oil
- 25 grams of basil
- egg - one piece
- ground paprika - teaspoon
- ¼ of a small spoonful of salt
- three tablespoons of flour
- boiled water - one glass
Cooking method: Wash the vegetables on the table and divide into eight pieces of Bulgarian pepper, from which previously remove the middle, as well as carrots, and cut the eggplant with large bars. To cook a batter, whisk in a bowl a chicken egg and a crushed basil, seasoning with salt and sweet paprika, if desired, you can add black pepper (meaning ground). Now enter the flour and mix all the ingredients carefully. Then gradually, without ceasing to work with a spoon, pour a glass of water and make a sparse dough. Lower the cut vegetables into it and put them into the heated refined oil. When they are covered with a crust, it is time to take out the products from the frying pan. Pay attention, the dish turns out fat enough, therefore for comfort of visitors it is better to put ready products on a plate with paper towels. If you want to serve them as a snack, then look at the interesting recipes for vegetable sauces. Also this dish can become a side dish to a juicy chop. 
Carrot roll with cheese
Festive mood is the bestaccompanied by delicious food, so that not to fall into the mud face in front of guests, you just need good recipes. We will tell you about the preparation of salads a little later, and now we will pay attention to a dish of carrots. Appetizers in the form of rolls are usually prepared from liver or pate, and we will make a vegetable dish with cheese. Ingredients:
- half a kilo of carrots
- four eggs
- 50 grams of fresh butter
- coriander
- 175 grams of cream cheese (we used "Philadelphia")
- bunch of fresh dill
- 4 grams of salt and the same amount of ground pepper (black)
Cooking method: To begin with, take carrots - grate it on a medium grater, and after fry in butter, always stirring regularly with a spoon. Now take the eggs, whisk the whites in one bowl, and yolks into the other, then separately pour both products into the carrots and stir well. As for salt and pepper, then add them to your taste. Turn on the oven and warm it up to 180 degrees, then lay a pan with special paper and place carrots on it so that you get a cake. Bake the product, constantly watching that it does not burn, about 20 minutes. Now, prepare the cheese filling. With washed green, tear off the leaves and whip them with a blender, then combine with warm cheese and mix until smooth. When the carrot layer is ready, take it out of the oven, put a new sheet of parchment on the table, and on top of the cake, which is covered with the paper on which it was baked, and a damp towel. After all has cooled down, grease the cake with cheese stuffing and roll it into a roll. Cool in the fridge for about an hour, then cut the product into medium mugs and serve. In addition to salads and snacks, you will need to take care of the preparation of hot dishes. Look through the culinary reference books and make an original menu of the future holiday.
Marinated beetroots
Many housewives, making up a menu for the festivetable, include beet salads. Often they consist of inexpensive products, but, nevertheless, they are very light and delicious. We offer a little experiment and prepare pickled beets, which can be served as snacks for potato, meat or vegetable dishes. Ingredients:
- beets - 500 grams
- two violet bulbs
Marinade:
- allspice
- fresh ginger - 30 grams
- seven pieces of cloves
- 8 grams of salt
- peppercorns - 7 grams
- two laurel leaves
- two glasses of warm water
- vinegar - 150 milliliters
- 100 grams of golden honey
Cooking method: Boil the beets in a lot of water, after drain the liquid, cool the vegetable and peel it off. Now cut the sweet onions and beets into thin half rings. Boil the water for marinade and pour into it all the spices specified in the recipe, then add the fragrant honey and ginger, cut into thin strips. After fifteen minutes, remove the pan from the stove and pour into it the usual vinegar, then mix it well and refrigerate. Then, with the mixture, pour the vegetables and let them stand in the heat for one hour, after this time put the beets in the refrigerator. You can choose for this snack seasoning yourself or just add them to those that are indicated in the recipe. It depends on them the future taste of your dish. 
Light salad with beets and prunes
We advise to cook on a festive tablea few light vegetable salads and a couple of meat. After all, the dinner will be plentiful and satisfying, so, so that your guests do not overeat and keep cheerfulness of the spirit, give them a choice. Someone will like a dish of chicken, and the ladies will probably give preference to a salad of beets and prunes, the recipe of which we will share. Ingredients:
- two large beets
- a handful of prunes
- bunch of green onions
- Spices, as well as salt - to your taste
- three garlic cloves
- salad leaves
- two tablespoons of vinegar (use balsamic)
- walnut oil - 15 grams
Cooking method: Recipes of beet salads are so diverse that it is not always easy to make a choice in favor of one or the other. We recommend a dish with prunes, which is perfectly combined with a boiled vegetable. Your guests will surely like it! So, boil two beets (it takes about 40 minutes), then chastise them with cold water and clean with a knife. Now grate the vegetable on a grater, and prune, pre-soaked in warm water, cut into several parts. Green onion finely chop, and chop the garlic with a knife. Now, in a deep bowl, mix all the ingredients, add salt and spices to your taste and dress up. To do this, combine the oil and balsamic vinegar and mix everything. Now, with the mixture, pour a dish. On a large plate lay out lettuce leaves, and on top - a ready-made dish sprinkled with the remains of onions. Sometimes recipes contain ingredients that are not always obtainable. In this case, just buy analog products. For example, instead of olive oil, use another vegetable, and replace the elite cheese with a more economical variety. In general, come to the festive menu with the mind and share of practicality!
Italian salad from vegetables
Recipes even the most standard salads from ordinaryvegetables can be original, so they deserve to decorate your holiday table. The dish we offered with juicy and fragrant dressing from olive oil and lemon juice with garlic will be perfectly combined with meat dishes. Ingredients:
- three large tomatoes
- onions - one piece
- one cucumber
- one head lettuce
Refueling:
- half a lemon
- a tablespoon of oil
- olives without pits - ten pieces
- garlic - two denticles
- salt - at your discretion
Decoration: 30 grams of fresh greens (we recommend to take basil or parsley). Method of preparation: Wash the head of lettuce with your hands on leaves, and tomatoes so that they are easily cleaned, pour alternately hot, and after cold water. Due to the temperature difference, the skin of the vegetable will burst, and you can easily remove it. Now cut the flesh of the tomatoes with small cubes, and the onion - thin rings. Such salad recipes often involve the use of a white vegetable. But if you can, buy a purple onion, it is much sweeter and the dish is more delicious. If you get a bitter cucumber, take off the skin and cut it in small slices. Now pay attention to the dressing, which is prepared very simply: into olive oil, throw one or two pinch of salt and squeeze out the juice from the lemon. Stir all the ingredients of the sauce and pour them vegetables, which are pre-assembled in one bowl. Serve the dish on a table in a beautiful salad bowl, sprinkling it with chopped herbs and dressing with olives. Now you are ready for a festive dinner! 
Mushroom salad with chicken
For a while, set aside recipes loved by everyone"Herring under the fur coat" and the traditional "Olivier". Let this time your holiday salads will not be familiar to anyone. Believe me, this makes guests even more willing to taste them. We offer to put on the table a dish of mushrooms and chicken, seasoned with a delicious sauce. Ingredients:
- olives (it is desirable that they were pitted) - 10 pieces
- 150 grams of fresh champignons
- hard cheese - 200 grams
- 250 grams of boiled fillet
- one yolk
- ground pepper - if desired
- a teaspoon of mustard
- wine vinegar - one spoon (dining room)
- vegetable oil
- Salt and sugar - to taste
- three spoons of natural yogurt
Cooking method: Half an hour before the start of cooking, cook the chicken fillet, then drain the unnecessary liquid and disassemble the meat into thin fibers. If you bought olives without pits, then the need to remove the latter disappears by itself. Now cut the champignons into small slices, hard cheese - cubes, and the olives - into two parts. Lay out these ingredients, as well as chicken in a deep plate and mix. Recipes for dressings for salads are sometimes amazing: they can be as simple as, for example, mayonnaise or sunflower oil, and more complex. Try this combination: sharp mustard, wine vinegar, chicken yolk and lemon juice. Add a little salt and pepper to these ingredients and whip them with a whisk, and then gradually add the vegetable oil, stirring regularly until the weight thickens. Now put the amount of yogurt specified in the recipe here. Pour into the salad the prepared sauce, several times with a spoon all mix - and you can serve on the table. The festive menu should radically differ from what you make for a modest family celebration. After all, there is more scope, and the number of guests, and the atmosphere itself has to creativity. Using our recipes, make original snacks and unusual salads, take care of the preparation of hearty main dishes, pay proper attention to serving. Remember that a lot depends on the presentation and design of the table! Not for nothing that lunch in the restaurant is much more pleasant than eating at home. We advise you to read:
