It often happens that you need to cooka hearty and tasty salad that would please the whole family and friends. So why do not you make a variety in your menu and not please your household with salad "Alexander"? We offer you a choice of several recipes for this delicious salad. And this salad will suit both lovers of meat, and lovers of fish and seafood. 
Recipe # 1
To make this salad you will need:
- chicken fillet boiled - 200 g
- Peeled hazelnuts - 75 g
- grapefruit with pink flesh - 2 pcs.
- light grapes - 200 g
- cherry - 200 g
For 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 internallight leaves, but not from the core. Leaves rinse, shake well the water and lay on a deep dish in the form of a vase. Stir nuts and fry in a pan with non-stick coating until the scales begin to separate. Transfer to a clean kitchen towel and rub until all the scales are separated. After that, rub the nuts on a large grater. Grapefruits clean, remove the white interlayer. Flesh divide into slices and carefully remove the transparent films, cut each slice into 4 parts. Wash grapes, dry with a paper napkin, separate the berries from the brush, cut in half and remove the bones. Cherry wash, remove bones. Mix the vinegar, vegetable oil, salt and cayenne pepper into the sauce. Lettuce lettuce divide into separate leaves. Mix the grapefruits, grapes, cherries, put them on the lettuce leaves and pour sauce. Sprinkle with nuts and serve to the table.
Recipe No. 2
The next recipe for this salad will appeal to seafood lovers. To prepare it you will need:
- pineapple fresh - 1/2 pcs. (120 g of pulp and half for serving)
- Cocktail Shrimp - 50 g
- avocado - 50 g
- salmon fillets fresh - 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
- greens of dill - for decoration
- green onions for decoration.
Start by making salmon. Take a fresh or frozen salmon, cut into small cubes, 3-5 centimeters, and boil in water with the addition of salt. Add the sauce and lemon to the pan. Cook for 5 minutes. Pineapple rinse, cut in half and carefully cut out the flesh from it. Cut the pineapple flesh into cubes, and the scraped half can be used as a serving for salad. Avocado rinse, peel, remove the stone and cut into small cubes. Now is the time to start preparing shrimps. Put them on a heated frying pan with vegetable oil and pour lemon juice. Then cover and fry for three minutes, then turn and fry on the other side. Prepare the sauce for the salad, mixing mayonnaise, ketchup, lemon juice, cognac, salt and black pepper to taste. Let the sauce stand for 10 minutes. Put salmon in a salad bowl, then pour a piece of sauce. The next layer is pineapple and avocado, which will also be filled with some sauce. And, finally, put the prawns on top and pour the sauce over it. Decorate the salad with olives, sliced rings, and finely chopped greens of dill and onions. Salad should brew for 15-20 minutes in a cold place and can be served to the table. Bon Appetit! 
Recipe # 3
The secret of any of the salads "Alexander" is a richness and rich taste. Another version of this salad is a recipe with vegetables and cheese. To prepare it you will need:
- Tomato - 1 pc.
- Fresh cucumber - 1 pc.
- Bulgarian pepper - 1 pc.
- Celery (root) - 100 g
- Seasonal greens - 50 g
- Cedar nuts - 100 g
- Natural yogurt - 100 g
- Mustard - 1 tsp.
- Apple vinegar - 1 tsp.
- Sugar cane - 1 tsp.
- Cheese of hard varieties - 50 g
- Lemon juice - 1 tbsp. l.
- Salt and black pepper powder to taste.
First, prepare a salad of vegetables. Wash the tomato and cut into thin slices. Cucumber rinse and cut along, and then across, thin slices. Celery wash, peel and peel on a large grater. Pepper rinse, peel off the seeds and stems, then cut into 4 pieces, and then thin slices. Wash greens and finely chop. Mix all the ingredients and add salt a little. Now is the time to prepare the sauce, while the vegetables start the juice. To prepare the sauce, mix yoghurt, mustard, apple cider vinegar, sugar and lemon juice. Whisk and let the sauce steep for 5-7 minutes. Put the salad in a salad bowl, season with sauce, sprinkle with pine nuts and rubbed on a fine grater, cheese.
Recipe No. 4
One of the simple recipes for salad "Alexander". To prepare a recipe, you will need:
- tomatoes - 300 g
- canned white beans in 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 tomatoes and cut into strips - exactlystraw. This will depend on the taste of the whole dish, as tomatoes will give juice and make the salad taste tender. Sausage and crab sticks clean from the film and cut into strips. Then put the sausage, tomatoes, crab sticks in a salad bowl and add canned white beans. Stir all the ingredients, season with mayonnaise and add the dried thyme. Decorate the salad with finely chopped herbs and serve to the table. 
Recipe No. 5
A very easy recipe for salad "Alexander", which you will definitely have to taste. 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.
Mussels defrost and dip into salted, boilingwater. As soon as the water boils again, cook the mussels for another 3 minutes and take it out. For the sauce, combine mayonnaise, lemon juice, salt and black pepper powder to taste. Mushrooms rinse, cut into strips and salt. Onions peel and cut into half rings, then mix with mushrooms and season with vegetable oil. Wash tomatoes and cut into strips. Wash greens and finely chop. All the ingredients put in a salad bowl first mushrooms, then mussels, and then tomatoes. Season each ball with sauce. Let the salad brew and decorate with greens. Bon Appetit!
Recipe No. 6
To prepare this recipe, you will need:
- meat (veal or low-fat pork) - 400 g
- Fried potatoes - 200 g
- white cabbage, fresh - 200 g
- pepper bulgarian - 2 pcs.
- fresh cucumber - 2 pcs.
- carrots in Korean - 150 g
- onion - 2 pcs.
- mayonnaise - 200 g
- vegetable oil - 100 g
- garlic - 4 small denticles
- salt and black pepper powder to taste.
Start with meat. Meat (veal or low-fat pork), rinse and cut into strips 4-5 centimeters thick. Put the meat on a preheated frying pan with vegetable oil, add a little water and stew for 20 minutes. To prepare the sauce, mix mayonnaise, finely chopped garlic, salt and black ground pepper. While meat is stewed, it's time to do potatoes. Peel potatoes from the peel, cut into strips and pour with water for 10-15 minutes. Onion peel and cut into half rings. Drain and fry potatoes in vegetable oil with onions. Cool down. Wash cabbage, thinly chop and season. Pepper washed, peeled of seeds and stems, then cut into thin strips. Cucumber wash and cut into small, thin slices. Stir all the vegetables, add stew, fried potatoes, carrots in Korean and season with sauce. Let the salad brew and enjoy the taste! We advise you to read:
