The taste of smoked plum is unique and cannot beconfuse with nothing else. Prunes have universal qualities and can be safely used in salads, main courses and desserts. Salads with prunes can quite claim to be culinary masterpieces. Complex salads with prunes are usually served for special occasions, but there are simpler recipes for a regular lunch or dinner, you should not refuse them for the reason that prunes are very useful for the body.
Salad with chicken and prunes
This recipe for a salad with prunes has existed for a long time and has managed to establish itself from the best side, people call this dish very originally - "Black eyes". Ingredients:
- 350-400 gr. chicken breast
- 170 g. prunes
- 100 gr. Of hard cheese
- 2 onions
- 1 carrot
- 250-300 gr. mayonnaise
- vegetable oil
Method of preparation:To prepare a salad with prunes and chicken, first boil the chicken breast in salted water. Then let it cool and cut into cubes, as small as possible. Pour boiling water over the prunes and let them swell; when they cool, chop them finely. Leave a few whole to decorate the dish. Grate the cheese on a fine grater. Peel and chop the onion finely, then fry in vegetable oil. Wash the carrots, peel, grate on a coarse grater and, like the onion, fry in vegetable oil until fully cooked. Put the ingredients in the salad in layers, lightly grease each layer with mayonnaise. There should not be too much mayonnaise, so that the products do not float in it. The layers should be arranged in the following order: chicken breast, prunes, carrots, onions, cheese. Place the salad on a flat plate, decorate with a mayonnaise net, and place a piece of prune in each cell. The chicken and prune salad is ready! Enjoy!
Salad with prunes and mushrooms
A special kind of salad, complex in composition, but itThat's what's interesting about it - a whole kaleidoscope of ingredients that enrich each other's flavors and complement each other. This salad with prunes and mushrooms can safely be called a harmonious food composition, and it can well claim the proud title of "signature" for a good housewife. Ingredients:
- 200 g. smoked chicken breast
- 150 gr. hard cheese
- 150 gr. champignons
- 1 onion
- 1 clove of garlic
- 3 eggs
- 30 gr. walnuts
- vegetable oil
- mayonnaise
- salt
- pepper
Method of preparation:Chicken breast is cut into small cubes. Prunes are poured with boiling water and after 20-30 minutes are cut into cubes of the same size. Boil eggs hard, let them cool and separate the whites from the yolks and grate them on a fine grater separately. One yolk is left for subsequent decoration of the dish. Hard cheese is grated on a coarse grater, walnuts are cut with a knife, but not too finely, so that they are recognizable in the dish. Onions are peeled, chopped, put in a frying pan and fried until golden brown in regular vegetable oil. Champignons are added to the onions and also fried until excess moisture evaporates, after which pepper and salt are added to the onions and mushrooms. Onions and mushrooms are taken out of the frying pan onto a plate so that they do not absorb excess oil while they cool. The garlic is squeezed into the mayonnaise using a special device and everything is mixed. All the ingredients are laid in layers on a flat dish in the form of a high hill. Each layer is lightly greased with mayonnaise and sprinkled with walnuts. The sequence of layers is as follows: onions and mushrooms, yolks, 1/2 cheese, 1/2 smoked chicken breast, prunes, 1/2 smoked chicken breast, 1/2 cheese, egg whites. The entire hill is coated with mayonnaise and sprinkled with grated yolk on top, optionally decorated with herbs or salad ingredients. Before serving, the salad needs to soak, so it is prepared several hours before it hits the table.
Beetroot salad with prunes
This is a simple recipe, salad with prunes andwalnuts is available to everyone. It has a minimum of ingredients, but the result is very worthy, especially if you serve the dish using a fancy form. Ingredients:
- 300 g prunes
- 1 kg of beetroot
- 200 g walnuts
- 2 cloves of garlic
- mayonnaise
Method of preparation:The beets are washed and boiled thoroughly. Nothing is cut off from the beets before boiling, so that they do not boil over and lose their color. Readiness is determined by piercing them; if the knife easily enters the beet pulp, then they are ready. After the beets have cooled, they are peeled and grated on a coarse grater. Prunes are poured with boiling water and left to swell for 30 minutes, then finely chopped. Nuts are chopped with a knife. Garlic is finely chopped or a garlic press is used. All ingredients are mixed, mayonnaise is added and placed on a plate using a special form to make a beautiful cake, which is decorated with greenery and sprinkled with the remaining nuts.
Dietary salad with prunes
This recipe will be good for a Lenten menu and forthose who count every calorie. Prunes will add a special piquancy and a light smoked note to the prosaic cabbage salad. The salad is light, crispy and has nothing but benefits. Ingredients:
- 250 gr. cabbage
- 250 gr. carrots
- 100 prunes
- 50 gr. walnuts
For filling:
- 4-6 tbsp. spoons of vegetable oil
- 2-3 tbsp. lemon juice or apple cider vinegar
- 2-3 cloves of garlic
- salt
- pepper
Method of preparation:Cabbage is shredded into thin long strips, carrots are grated on a coarse grater. Prunes are poured with boiling water and left for 20-30 minutes, then they are cut into oblong strips. Everything is put into a salad bowl and salad dressing is prepared. To do this, vegetable oil is mixed with lemon juice, salt, pepper and squeezed garlic are added. This dressing is poured over the salad and mixed. Let it sit for 20-30 minutes and it can be served.
Dessert with Prunes
This dish can be a great dessert,which is served on the festive table at the very end of the feast. Exotic fruits make this salad special - it can be called an exclamation mark at the end of the holiday. Ingredients:
- 300 g of the chair
- 300 gr. figs
- 300 gr.
- 30 gr. syrup
- 30 gr. cognac
- walnuts
Method of preparation:Prunes are poured with boiling water, allowed to swell, then cut into even cubes. Figs and dates are cut in the same way. The fruits are mixed and poured with syrup mixed with cognac, then sprinkled with chopped nuts. Before serving, the dessert salad with prunes is allowed to infuse for at least 30 minutes. We recommend reading:
