Victoria is victory.So maybe the salad got its name for its all-conquering taste? After all, there are many, many variations of this recipe. Probably, every housewife will tell you exactly how she prepares Victoria. And if you are at a loss as to which salad is real, then try one of the suggested recipes (or all of them in turn). The salad whose taste wins will become your Victoria.
Method of preparation №1
A variation of salad with bacon, beetroot and celery: a very unusual combination. Ingredients:
- 150 g marinated, sliced beets;
- 4 stalks of celery;
- 125 g of bacon;
- 1 small head of cabbage salad;
- 2 hard-boiled eggs;
- 2 tbsp. spoons of apple cider vinegar;
- 4 tbsp. spoons of vegetable oil;
- salt;
- ground pepper;
- 1 pinch of sugar;
- a few leaves of parsley for decoration.
Preparation: Drain the marinade from the beets.Peel the celery, trim the leaves and set aside. Cut the beetroot and celery into matchstick-sized strips. Cut the bacon into small cubes and fry over low heat until crispy brown. Separate the lettuce into individual leaves, rinse the leaves and shake off the water well. Peel the eggs and cut each into eight wedges. Mix the vinegar and vegetable oil, season generously with salt, pepper and sugar. Rinse the parsley and celery leaves and dry with a paper napkin. Chop the celery leaves. Cut the lettuce into strips about 2 cm wide. Mix the beetroot, celery and lettuce in a saucepan, then mix well with the sauce. Remove the cracklings from the fat with a slotted spoon and sprinkle them over the salad. Garnish with egg wedges and parsley leaves. Serve the salad with cold meat and bread. There are also other options for preparing Victoria salad:
Method of preparation No. 2
A variation of a salad with chicken and beans, for which you will need the following ingredients:
- 400 gr. fillet of chicken;
- 1 can of canned beans;
- 150 gr. marinated champignons;
- 3 tbsp. spoons of vegetable oil;
- 3 tbsp. spoons of mayonnaise;
- 1 head of onions;
- 10-12 olives without pits.
Preparation:Wash the chicken fillet, boil it in salted water, cool it, and then cut it into cubes. Finely chop the champignons, then fry them in a frying pan with vegetable oil. Cut the olives into rings. Peel, wash, and cut the onion into half rings. Pour boiling water over the chopped onion for a few minutes to remove excess bitterness. Place all ingredients in a salad bowl, add beans, pepper, salt, and season with mayonnaise.
Method of preparation No. 3
Another option with chicken. But this time without beans, but with rye croutons. This recipe is a product of everyone's love for snacks. Ingredients:
- 300 gr. chicken fillet;
- 200 gr. cheese of solid varieties;
- 300 gr. Peking cabbage;
- 150 gr. rye crumbs;
- 3 eggs;
- pepper, salt, mayonnaise.
Preparation:Wash the chicken fillet, boil it in salted water, cool it, and then cut it into cubes. Boil the eggs and chop them finely. Chop the Chinese cabbage. Mix all the ingredients. Sprinkle with cheese grated on a coarse grater. Salt and pepper. Season with mayonnaise. Add the croutons just before serving the Victoria salad, otherwise they will get soggy and lose all their flavor.
Method of preparation No. 4
The lowest calorie salad recipe: fresh vegetables and vegetable oil for dressing. For this salad option, you will need the following ingredients:
- 3 sweet peppers (preferably multi-colored);
- 4 tomatoes;
- 1 onion;
- a bunch of green onions;
- 2 tbsp. spoons of vegetable oil;
- 50 gr. orange juice;
- pepper, salt, a pinch of sugar;
- half a teaspoon of mustard;
- 2-3 cloves of garlic.
Preparation:Peel the pepper, wash and cut into thin strips. Cut the tomatoes into slices. Finely chop the onion and green onion. Mix all the vegetables in a salad bowl and season with a sauce of vinegar, orange juice, and garlic pressed through a garlic press. Season with pepper and salt.
Method of preparation No. 5
A layered version of "Victoria" with rather prosaic ingredients, but excellent taste. Ingredients:
- 1 can of marinated mushrooms;
- half can of canned corn;
- 300 gr. chicken fillet;
- 3 eggs;
- 3 potatoes;
- 2 tbsp. spoons of mayonnaise;
- pepper, salt.
Preparation:Wash the chicken fillet, boil it in salted water, cool it, and then cut it into cubes. Put it in a salad bowl as the first layer and season it with mayonnaise. Peel the onion, wash it, pour boiling water over it for 2-3 minutes, put it on a napkin and dry it. Then put the onion in a salad bowl in a layer of chicken. Boil the eggs, grate them on a coarse grater, put them in a layer of onions, season with mayonnaise. Put the canned corn on a layer of eggs, pour over mayonnaise. Boil the potatoes, grate them on a coarse grater, put them on a layer of corn, pour over mayonnaise. Finely chop the marinated mushrooms and put the final layer. Grease the salad with mayonnaise on top and sprinkle with finely chopped herbs. There are many more variations of this salad recipe. The main thing is to use more imagination and everything will work out. Enjoy cooking! We recommend reading:
