It often happens that you needprepare a hearty and delicious salad that would please the whole family and friends. So why not add variety to your menu and please your household with the Alexander salad? We offer you several recipes for this delicious salad to choose from. Moreover, this salad will suit both meat lovers and lovers of fish and seafood.
Recipe # 1
To prepare this salad you will need:
- boiled chicken fillet - 200 g
- peeled hazelnuts - 75 g
- pink-fleshed grapefruit - 2 pcs.
- light grapes - 200 g
- cherry - 200 g
For the sauce:
- 2 tbsp. spoons of wine vinegar
- 4 tbsp. tablespoons vegetable oil
- 1 pinch of salt
- 1 pinch of cayenne pepper
- 1 large head of cabbage salad.
For this dish, use only the innerlight leaves, but not from the core. Rinse the leaves, shake off the water well and place them on a deep dish in the shape of a vase. Chop the nuts and fry in a non-stick frying pan until the scales begin to separate. Transfer to a clean kitchen towel and rub until all the scales separate. Then grate the nuts on a coarse grater. Peel the grapefruits, remove the white layer. Divide the pulp into slices and carefully remove the transparent films, cut each slice into 4 parts. Wash the grapes, dry with a paper napkin, separate the berries from the bunch, cut in half and remove the pits. Wash the cherries, remove the pits. Mix vinegar, vegetable oil, salt and cayenne pepper into a sauce. Separate the head lettuce into individual leaves. Mix grapefruits, grapes, cherries, put on lettuce leaves and pour sauce. Sprinkle with nuts and serve.
Recipe No. 2
The following recipe for this salad will appeal to seafood lovers. To prepare it, you will need:
- fresh pineapple - 1/2 pc. (120 g pulp and half for serving)
- cocktail shrimp - 50 g
- avocado - 50 g
- fresh salmon fillet - 80 g
- mayonnaise - 35 g
- ketchup - 5 g
- cognac — 1/2 tsp.
- lemon - 1 pc.
- olives without pips - 10 pcs.
- soy sauce - 1 tbsp.
- Salt and pepper black ground to taste
- dill - for decoration
- green onions - for decoration.
Start by preparing the salmon.Take fresh or frozen salmon, cut into small cubes, 3-5 centimeters each, and boil in water with salt. Add soy sauce and lemon to the pan. Cook for 5 minutes. Wash the pineapple, cut it in half and carefully cut out the pulp. Cut the pineapple pulp into cubes, and the scraped out half can be used as a salad garnish. Wash the avocado, peel it, remove the pit and cut it into small cubes. Now it's time to start cooking the shrimp. Put them in a preheated frying pan with vegetable oil and pour lemon juice over them. Then cover and fry for three minutes, then turn over and fry on the other side. Prepare the salad sauce by mixing mayonnaise, ketchup, lemon juice, cognac, salt and ground black pepper to taste. Let the sauce sit for 10 minutes. Place the salmon in a salad bowl, then pour some of the sauce over it. The next layer is pineapple and avocado, which we will also pour some of the sauce over. And finally, place the shrimp on top and pour the sauce over it. Decorate the salad with olives, cut into rings, and finely chopped dill and onion. Let the salad sit for 15-20 minutes in a cool place and then serve. Enjoy!
Recipe # 3
The secret of any of the Alexander salads is juiciness and rich taste. Another version of this salad is a recipe with vegetables and cheese. To prepare it, you will need:
- Tomato — 1 piece
- Fresh cucumber - 1 pc.
- Bell pepper - 1 pc.
- Celery (root) - 100 g
- Seasonal greens - 50 g
- Pine nuts - 100 g
- Natural yogurt - 100 g
- Mustard - 1 tsp.
- Apple cider vinegar - 1 tsp.
- Cane sugar - 1 tsp.
- Hard cheese - 50 g
- Lemon juice - 1 tbsp.
- Salt and black pepper powder to taste.
First, prepare the salad base from vegetables.Wash the tomato and cut into thin slices. Wash the cucumber and cut lengthwise, then crosswise, into thin slices. Wash the celery, peel and grate on a coarse grater. Wash the pepper, remove the seeds and stem, then cut into 4 parts, and then into thin slices. Wash the greens and chop finely. Mix all the ingredients and add a little salt. Now is the time to prepare the sauce, while the vegetables are releasing juice. To prepare the sauce, mix yogurt, mustard, apple cider vinegar, sugar and lemon juice. Whisk and let the sauce sit for 5-7 minutes. Place the salad in a salad bowl, season with sauce, sprinkle with pine nuts and cheese grated on a fine grater on top.
Recipe No. 4
One of the simple recipes for the salad "Alexander". To prepare the recipe you will need:
- tomatoes - 300 g
- canned white beans in their own juice - 250 g
- crab sticks - 300 g
- smoked sausage - 400 g
- mayonnaise - 200 g
- onion - 100 g
- thyme - 10 g
- parsley - 50 g
- salt and black pepper powder to taste.
Wash the tomatoes and cut them into strips – that’s it.straws. The taste of the whole dish will depend on this, since the tomatoes will give juice and make the salad taste delicate. Peel the sausage and crab sticks and cut into strips. Then put the sausage, tomatoes, crab sticks in a salad bowl and add canned white beans. Mix all the ingredients, season with mayonnaise and add dried thyme. Decorate the salad with finely chopped herbs and serve.
Recipe No. 5
A very easy recipe for the salad "Alexander", which you will definitely like. For this recipe you will need:
- champignons - 200 g
- mussels - 200 g
- tomato - 200 g
- mayonnaise - 100 g
- onion - 1 pc.
- lemon juice - 30 g
- seasonal greens - 50 g
- salt and black pepper powder to taste.
Defrost the mussels and place them in salted, boiling water.water. Once the water boils again, boil the mussels for another 3 minutes and remove. For the sauce, mix mayonnaise, lemon juice, salt and ground black pepper to taste. Wash the mushrooms, cut into strips and salt. Peel the onion and cut into half rings, then mix with the mushrooms and sauté in vegetable oil. Wash the tomatoes and cut into strips. Wash and finely chop the greens. Place all the ingredients in a salad bowl in balls: first the mushrooms, then the mussels, and then the tomatoes. Season each ball with sauce. Let the salad sit and garnish with greens. Enjoy!
Recipe No. 6
To prepare this recipe you will need:
- meat (veal or lean pork) - 400 g
- fried potatoes - 200 g
- white cabbage, fresh - 200 g
- bell pepper - 2 pcs.
- fresh cucumber - 2 pcs.
- Korean carrots - 150 g
- onions - 2 pcs.
- mayonnaise - 200 g
- vegetable oil - 100 g
- garlic - 4 small cloves
- salt and black pepper powder to taste.
Start with meat.Wash the meat (veal or lean pork) and cut into 4-5 cm thick strips. Place the meat in a preheated frying pan with vegetable oil, add a little water and simmer for 20 minutes. To prepare the sauce, mix mayonnaise, finely chopped garlic, salt and ground black pepper. While the meat is stewing, it’s time to work on the potatoes. Peel the potatoes, cut into strips and cover with water for 10-15 minutes. Peel the onion and cut into half rings. Drain the water and fry the potatoes in vegetable oil with the onion. Cool. Wash the cabbage, chop finely and add salt. Wash the pepper, remove the seeds and stems, then cut into thin strips. Wash the cucumber and cut into small, thin slices. Mix all the vegetables, add stewed meat, fried potatoes, Korean carrots and season with sauce. Let the salad sit and enjoy the taste! We recommend reading:
