Ryzhik salad is prepared from various products. The main thing is that it should contain orange-colored products. It can be fresh or pickled carrots, bell peppers, pickled pumpkin or mushrooms.

Classic salad "Ryzhik"

Your loved ones and guests will love this very tender and tasty salad.

Ingredients:

• chicken fillet – 200 gr.;
• bell pepper – 100 gr.;
• carrots – 2-3 pcs.;
• olive oil – 50 gr.;
• walnuts – 50 gr.;
• garlic – 2-3 cloves;
• herbs, spices.

Preparation:

1. Salt the chicken breast and sprinkle with chicken seasoning. You can use a ready-made mixture or parchment.
2. Fry in a frying pan with olive oil on both sides until cooked.
3. Cut the slightly cooled meat into long strips.
4. Peel the carrots and grate them on a coarse grater.
5. Remove seeds from yellow or orange bell peppers and cut into strips.
6. Squeeze the garlic into the carrots using a press.
7. Heat the walnuts a little in a dry frying pan and chop them with a knife. The pieces should be quite large.
8. Mix all ingredients, add chopped herbs if desired.
9. Season the salad with olive oil, salt and serve.

A juicy and tasty salad will delight loved ones and guests with an unusual combination of products.

Salad "Ryzhik" with mushrooms

Fried mushrooms are combined with chicken meat and give the salad a unique taste.

Ingredients:

• chicken fillet – 200 gr.;
• champignons – 300 gr.;
• carrots – 2-3 pcs.;
• mayonnaise – 50 gr.;
• onion – 1 pc.;
• eggs – 2-3 pcs.;
• herbs, spices.

Preparation:

1. Boil the chicken breast in a small amount of water with salt and spices.
2. Chop the onion and fry until golden brown in a frying pan with vegetable oil.
3. Separately, fry the champignons, cut into thin slices.
4. Add carrots to the onion, previously peeled and grated on a coarse grater.
5. Cut the boiled chicken into small cubes.
6. Peel hard-boiled eggs and cut into arbitrary pieces (cubes or strips).
7. Mix all ingredients, add salt. If desired, you can add spices and herbs.
8. Season the salad with mayonnaise, garnish with herbs, and serve.

To get a spicy taste, you can add Korean carrots to the salad.

Ryzhik salad with cheese

Even an inexperienced housewife can prepare such a salad. This is a quick and delicious recipe made from what you had at home.

Ingredients:

• chicken fillet – 200 gr.;
• pickled cucumbers – 2 pcs.;
• Korean carrots – 150 gr.;
• mayonnaise – 50 gr.;
• cheese – 100 gr.;
• herbs, spices.

Preparation:

1. Boil the chicken breast in a small amount of salted water.
2. Let cool and cut into small cubes or bars.
3. Cut the pickles into cubes or strips and squeeze out the excess liquid with your hands.
4. Add to bowl with chicken.
5. Korean carrots can be placed in a salad bowl as is, or you can lightly chop too long strips.
6. Grate any hard cheese on a coarse grater and add to the salad.
7. Season with mayonnaise and garnish with herbs.
8. Your salad is ready and can be served.

This recipe is indispensable if unexpected guests are coming to you, and you have boiled chicken and other products in the refrigerator.

Salad "Ryzhik" with grapefruit

Another spicy salad recipe. This unusual combination of products will please your loved ones and guests.

Ingredients:

• chicken fillet – 200 gr.;
• grapefruit – 1 pc.;
• Korean carrots – 150 gr.;
• mayonnaise – 50 gr.;
• herbs, spices.

Preparation:

1. Wash the grapefruit and cut off the peel along with the white part with a knife.
2. Using a sharp fillet knife, carefully cut out the membrane-free segments of the grapefruit. This should be done over a bowl into which the juice will drain.
3. Squeeze all the juice into a bowl and marinate the chicken in it, sprinkling with chicken spices and salt.
4. Leave to marinate for a quarter of an hour, and then fry in a heated frying pan with oil until cooked.
5. Don't dry out the chicken. It should be juicy and soft.
6. Place Korean carrots in the salad bowl; if they are cut into too long pieces, chop them.
7. Add grapefruit slices, cut too large ones into several pieces.
8. Cut the slightly cooled chicken into strips and add to the salad bowl.
9. Season the salad with mayonnaise and garnish with a sprig of herbs.
10. Let it brew a little and serve.

The spicy combination of spicy carrots, chicken and sweet and sour grapefruit will appeal to gourmets and lovers of taste experiments.

Try preparing the Ryzhik salad according to one of the recipes suggested in the article for dinner with your family or for a holiday table. Perhaps it will become your favorite and you will cook it often. Bon appetit!

Wash the carrots and remove the thin skin. Each root vegetable is grated, large in size, and to make the salad look even more festive and beautiful, you can grate the carrots on a special Korean grater.

We choose processed cheese that is not very fatty, because such cheese will be easier to grate. It is also recommended to keep them in the freezer for a few minutes before chopping. Grate the cheese and mix with carrots.

Peel the garlic and pass it through a press directly into a bowl with carrots and melted cheese. The amount of garlic can be adjusted depending on your taste. If you want the salad to be spicier and piquant, add more garlic.

Season everything with mayonnaise, salt and pepper to your taste.

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Mix the salad.

Now put the salad into portioned bowls or serve in a common, large salad bowl. To make the salad look more beautiful and fun, you can sprinkle it with fresh herbs. As you can see, we did not spend a lot of effort, personal time and money on preparing “Ryzhik”. The salad is quite inexpensive and incredibly fast. But all your guests will absolutely love the result.

Salad Ryzhik. The name speaks for itself. The very bright “Ryzhik” salad with carrots and cheese will appeal to all your friends and acquaintances, without exception, both in taste and appearance. It includes carrots without fail, and then you can fantasize and experiment as much as your heart desires.

This salad has three ingredients that just make it pop. These are red bell peppers, corn and bright red carrots. Already presented? Hurry up to the grocery store!

List of ingredients for saffron milk salad with chicken:

• 300 grams of chicken breast;
• 100 grams of Korean carrots;
• 1 red pepper;
• 20 pieces of chips;
• 150 grams of canned corn;
• 5 sprigs of fresh dill;
• 100 ml mayonnaise.

Camelina salad with Korean carrots:

1. First you need to boil the chicken meat. To do this, you first need to wash and clean it. What needs to be cleaned? Using a sharp knife, remove the skin, cut off the films and veins.
2. Rinse the meat again and place in a saucepan with cold water. Place the saucepan on the stove and add a few black peppercorns and a couple of bay leaves.
3. During cooking, meat may produce gray foam on the surface. Be sure to remove it with a slotted spoon or a regular spoon.
4. Cook the meat for about thirty minutes, no more. If you cook it longer, the chicken will become tough and lose flavor.
5. Remove the finished meat and wait until it cools down.
6. Cut the cooled meat into cubes.
7. Open the can of corn and drain the excess liquid.
8. Wash fresh dill and shake off water. Finely chop with a sharp knife or kitchen hatchet.
9. Chop the Korean carrots if the strips are too long.
10. Wash the peppers and dry. Remove the seed from the pepper and cut into small pieces.
11. Combine meat, pepper, Korean carrots and corn. Season with mayonnaise and mix well.
12. Season the salad with spices to taste and mix again.
13. Place the salad on a presentation plate and decorate with chips around it. As a result, if you look from above, you will get a very large flower with a multi-colored center.

Recipe for saffron milk salad with carrots

Not everyone loves meat. There are probably those among you who adore mushrooms. So, the following recipe will be written especially for you. It is filling, more caloric and no worse than the previous one.

For those who like to cook interesting dishes, we also suggest that you familiarize yourself with. Dishes in the shape of a turtle or will appeal not only to adults, but also to children.

Grocery list:

• 250 grams of chicken breast;
• 2 chicken eggs;
• 1 potato tuber;
• 200 ml mayonnaise;
• 150 grams of pickled mushrooms;
• 1 carrot.

How to prepare saffron milk salad:

1. First you need to fry the chicken breasts. Everything in this salad is a little higher in calories, so fried meat will be just right. First of all, wash and dry the breasts. Next, clean them, removing films and veins. Using a sharp knife, cut off the skin of the bird.
2. Wash the chicken a second time and dry again. Dry towels will be very useful. Rub the dried meat generously with your favorite spices. It can be not only salt and pepper, but also rosemary, marjoram, cilantro, mint, basil, chili, dry garlic, red sweet paprika, lemon pepper and many others to choose from. At the end of the rubdown, you can sprinkle the meat with citrus juice. The meat will become juicier, this will not spoil the overall taste.
3. Place the meat in a frying pan heated with oil. The frying pan must be heated and under no circumstances hot. Otherwise, the meat will stick and you will have to literally tear it off.
4. Fry the chicken for no more than twenty minutes. This will be enough not to dry out the meat, but also to fry the meat well.
5. Remove the finished meat and wait until it cools down. Next, cut into cubes.
6. Chicken eggs also need to be prepared in advance. They just need to be boiled. To do this, place the eggs in a small saucepan with water to cover them. Bring to a boil and set aside for a quarter of an hour.
7. After fifteen minutes, drain the eggs and pour ice water over them. This will speed up the cooling process significantly.
8. Peel the cooled eggs and grate them.
9. Carrots and potatoes must also be boiled. First you need to wash them and only after that put them in a saucepan and put them on gas.
10. From the moment the water boils, it should take 15-20 minutes until the carrots are completely cooked and five minutes more for the potatoes. Everything, of course, very much depends on the size of the root crops.
11. Readiness to check with the tip of a knife. Vegetables should be soft inside, and the knife should not only be easy to enter, but also easy to come out of.
12. Drain the boiling water from the prepared root vegetables and wait until they cool.
13. Grate the cooled vegetables.
14. Open the mushrooms and drain the liquid.
15. Next, the salad must be assembled in layers: potatoes + mayonnaise; mushrooms + mayonnaise; chicken + mayonnaise; carrots + mayonnaise; eggs.
16. Leave the salad to soak for one hour and then safely serve!

Important: instead of honey mushrooms, you can use any other pickled mushrooms or even raw ones. For example, champignons.

Camelina salad recipe

A very affordable and easy option that even a beginner can handle. You will definitely like this salad, consisting of regular as well as everyday products!

Grocery list:

• 200 grams of ham;
• 250 grams of Korean carrots;
• 1 onion;
• 1 small bell pepper;
• 1 small apple;
• 200 grams of canned corn;
• 100 ml mayonnaise.

Camelina salad recipe:

1. There is no need to prepare anything in advance for this salad. Therefore, you can immediately take up the ham. It needs to be cut into thin strips.
2. Chop the Korean carrots if they need it due to their large length.
3. Peel the onions. Wash it from the juice that has released at the cut site. If this is not done, then tears are guaranteed.
4. Cut the onion into small cubes.
5. Wash and dry the pepper. Clear it. That is, get rid of the seed pod. Next cut into small cubes.
6. Wash and dry the apple. There are two grinding options. Or use a knife to cut into small strips along with the peel. Or peel and then grate.
7. Open the corn and drain the liquid.
8. Heat a frying pan with oil and sauté the onion a little. When the onion becomes soft, you can turn off the gas and remove the pan.
9. In a deep bowl, combine onions with carrots, add ham, pepper, apple and corn. Mix everything well and season with mayonnaise. Add your favorite spices, mix again and serve.

Important: if you take a sour apple, the salad will turn out a little more interesting due to its unusual taste. The sourness will do its job.

Camelina carrot salad

Naturally, the crab sticks that we can find on supermarket shelves contain no trace of real crab meat. Unfortunately or fortunately, it is very difficult to get and costs a lot of money. Therefore, today we offer you an alternative in the form of store-bought crab sticks.

Grocery list:

• 200 grams of crab sticks;
• 1 large onion;
• 1 carrot;
• 250 grams of corn;
• 1 green onion;
• 200 ml mayonnaise.

Classic camelina salad:

1. Remove crab sticks from packaging and cut into small cubes.
2. Peel the onion, rinse to remove any juice that has accumulated at the cut end. And finely chop with a sharp knife.
3. Wash and dry the carrots. Next, remove the peel. There is a little secret to washing and peeling carrots 2in1. While the carrots are bathing and getting rid of dirt, you can use a stiff brush to wash the dishes. It will help remove only the required (!) layer of dirt and sand, without cutting off the useful part of the carrots.
4. Heat a frying pan with oil and add onions and carrots. Simmer the onion cubes until golden brown.
5. As soon as the carrots and onions are cooked, drain them in a colander so that excess oil does not get into the salad.
6. Open the corn and drain the liquid.
7. Wash and shake off the green onions. Chop finely with a kitchen hatchet.
8. In a bowl, combine crab sticks, carrots with onions and corn. Season the salad with mayonnaise and season with spices. Mix.
9. Sprinkle the salad with green onions and set aside for two hours to steep.

Camelina salad with carrots

The liver is incredibly beneficial to our health. And if you’re already tired of meat, then it’s time to try salad with liver. We chose chicken as most people prefer it. Treat your body to something that is pleasant for it and tasty for you.

Grocery list:

• 300 grams of chicken liver;
• 1 medium onion;
• 1 medium carrot;
• 3 small pickles;
• 100-150 ml mayonnaise;
• 30 ml broth.

Sequencing:

1. Peel the onion and rinse to remove any juices. If you don't do this, there is a high chance of shedding a tear while cutting.
2. Cut the onion into thin half rings.
3. Wash the carrots, dry them and peel them.
4. Grate the peeled carrots.
5. In a heated frying pan with oil, fry the root vegetables until fully cooked. The onion should become golden brown.
6. Place the cooked onions and carrots in a colander. Excess oil will drain off, which could become an unnecessary and unpleasant addition to the salad.
7. Cut the cucumbers into thin strips.
8. Rinse the liver and clean it of films and veins. Dry a little.
9. Start frying it in butter. Melt it in advance and then add the liver.
10. When the liver changes color, season with spices, add broth and continue to simmer.
11. Place the finished liver in a colander for the same purpose.
12. Combine carrots and onions with liver and cucumbers. Add mayonnaise and mix.
13. Salad ready!

Tip: You can use any liver in your salad. Chicken is used here because it is in greatest demand. Pork and beef are a little more difficult to process and cut. And since chickens have small livers, working with them is simpler, easier and faster.

Camelina salad with carrots and eggs is not that complicated. All ingredients are simple and affordable. Each of you can easily prepare any of these salads, thereby delighting your family and friends.

Just from the name of the salad “Ryzhik” it is clear that the main color of the appetizer is yellow or orange. This means that carrots (fresh or Korean), hard cheese, fried chicken, canned fish in oil and other products will be used to prepare it.

How to prepare Ryzhik salad? It is enough to properly process and grind the traditional ingredients for it, and then mix everything with mayonnaise.

Products you will need:

• fresh carrots - 250 g;
• chicken fillet - 250 g;
• “Russian” cheese – 150 g;
• mayonnaise - 105 ml;
• garlic cloves - 3-4 pcs.

Step-by-step instruction:

1. Rinse the poultry meat thoroughly and dry with napkins. Cut the processed fillet into thin longitudinal strips.
2. Fry the chicken parts in a frying pan until golden brown. Place the finished pieces on paper towels to absorb the fat.
3. Now coarsely grate the peeled carrots and Russian cheese. Combine ingredients in a bowl. Add squeezed garlic and add mayonnaise at the end. Mix the mixture evenly using circular movements.
4. Place the browned chicken pieces into a deep vase and season with the resulting mixture. Store in the refrigerator for no more than 12 hours before serving.

The classic recipe for Ryzhik salad uses fresh carrots. Therefore, it is better to make a snack in spring or summer, when you can buy young root vegetables. They are more tender and juicy.

Cooking with carrots and eggs

The next snack option will be prepared with eggs, cheese and fresh carrots. But ham will give the salad a special taste.

Required ingredients:

• chicken eggs - 5 pcs.;
• fresh carrots - 210 g;
• hard cheese - 95-100 g;
• ham - 105 g;
• mayonnaise - 110-120 ml;
• parsley.

Recipe step by step:

1. Wash chicken eggs in a light soda solution. Place in a saucepan. To fill with water. Cook for 20-25 minutes.
2. Cool the finished product and clean it. Coarsely grate along with hard cheese and fresh carrots.
3. Chop the parsley and cut the ham into thin short pieces. At the end of the process, add fresh mayonnaise. Mix all the ingredients of the Ryzhik salad with carrots and eggs thoroughly.

To ensure the characteristic color of the salad, it is recommended to use a deep yellow cheese. But with ham it is better to remove the dark crust, leaving only the light part for slicing.

With Korean carrots and chicken

It is not necessary to use only fresh carrots in the presented recipe. The Korean version with spices, oil and vinegar is also perfect.

For the salad you need to buy:

• Korean carrots - 230 g;
• smoked chicken - 110 g;
• potatoes - 110 g;
• hard cheese - 110 g;
• light mayonnaise - 105-110 ml.

Step-by-step recipe:

1. Boil large potatoes without peeling. Then cool, then remove the peel. And also squeeze out the marinade from Korean carrots.
2. Grind the cheese and tuber on the coarse side of a grater.
3. Chop the carrots into shorter pieces, and disassemble the smoked chicken and cut into small cubes.
4. Immediately combine all ingredients and mix. At the last stage, pour the required amount of mayonnaise into the bowl.
5. Using two spatulas, mix the salad with Korean carrots and chicken. Serve chilled. Do not store for long, since the dish contains perishable Chinese sauce.

Since the snack contains salty foods, it is recommended to supplement it with boiled potatoes. It is she who balances the taste of the dish with Korean carrots and delicious chicken.

How to prepare Ryzhik salad with sausage and croutons

Do you want to make your snack more satisfying? Then it is recommended to add semi-smoked sausage and small wheat crackers to the composition.

To prepare the salad, you need to take:

• “Cervelat” sausage – 150 g;
• carrots - 250 g;
• fresh eggs - 5 pcs.;
• hard cheese - 95-100 g;
• loaf - 3 slices;
• light mayonnaise - 5-6 tbsp. l.

Recipe step by step:

1. Wash chicken eggs in a solution with soda. Then hard boil, cool and remove the shell.
2. At the same time, cut the loaf slices into small cubes. Place on a baking sheet and place in the oven. Dry until golden brown at 200 degrees.
3. While the delicious pieces of bread are cooling, grate the carrots, eggs and cheese. And also chop the Cervelat sausage into short pieces.
4. Mix all snack ingredients. Season with mayonnaise. Cool.

Crackers can be bought at the store. But it’s better to make them yourself, since they should be without spices that can ruin the taste of the dish.

With crab sticks

Having figured out how to prepare the Ryzhik salad with sausage and croutons, you can try making it with crab sticks. It will turn out no less tasty!

Required Products:

• Korean carrots - 205 g;
• crab sticks - 200 g;
• high-quality eggs - 4 pcs.;
• Gouda or Cheddar cheese - 90 g;
• mayonnaise - 100-105 ml.

Step by step recipe:

1. Boil 4 chicken eggs. After 25 minutes, drain the boiling water. Place in very cold water and then easily remove the shells.
2. Remove crab sticks from packaging. Coarsely grate into a bowl along with the eggs and yellow cheese.
3. Send chopped Korean carrots there. While stirring the salad, add mayonnaise. Serve once completely cooled.

If the sticks are purchased frozen, it is advisable to leave them overnight to thaw. The film should only be removed from soft sticks immediately before use.

With green peas and sausage

To make the taste of the salad even brighter, it is suggested to add doctor’s sausage and canned peas to the recipe.

For the salad you need to prepare:

• sausage “Doctorskaya” - 245 g;
• canned peas - 3 tbsp. l.;
• carrots - 245 g;
• Gouda cheese - 155 g;
• potatoes - 100-105 g;
• mayonnaise for dressing.

Step by step instructions:

1. Peel the pre-cooked potatoes and grate them coarsely. And do the same with fresh carrots, boiled sausage and Gouda cheese.
2. Pour the ingredients into a bowl and add the canned green peas. Mix with gentle circular movements.
3. At the last stage, season the prepared food with store-bought or homemade mayonnaise to taste.

This recipe uses fresh carrots. However, it is permissible to replace it with Korean or marinated in vinegar with the addition of spices. By the way, you can make a salad “Ryzhik” for the winter, for which you need to combine and stew carrots, onions and yellow bell peppers in a simple marinade. All that remains is to sterilize the workpiece and roll up the jars, which are best stored in a cool, dark place.

“Ryzhik” with pink salmon

The last version of the salad will be prepared with the addition of pink salmon canned in oil. It will turn out bright and tasty!

Required Products:

• a can of canned pink salmon;
• Korean carrots - 155 g;
• boiled eggs - 4 pcs.;
• yellow hard cheese - 115 g;
• “Light” mayonnaise for dressing.

Step-by-step recipe:

1. Remove shells from pre-cooked eggs. Cut off a piece of cheese. Squeeze the Korean carrots from the marinade. Open a jar of canned pink salmon.
2. Place the fish in a convenient bowl. Grind with a fork. Add chopped Korean carrots. Add grated cheese and cooled eggs there.
3. Mix the Ryzhik salad with pink salmon with light movements, then leave on the refrigerator shelf until serving.

Ingredients:

• Chicken fillet - 300 grams.
• Eggs - 3 pcs.
• Carrots - 2 pcs.
• Potatoes - 1-2 pcs.
• Salted saffron milk caps - 200 grams.
• Mayonnaise.
• Salt.

The bright and appetizing salad “Ryzhik” satisfies hunger and lifts your spirits thanks to its juicy color and rich taste.

It is interesting that there is no single recipe for the “Ryzhik” salad; in fact, this can be called any appetizer containing carrots, because it is they that color the dish in an orange, red color.

The classic Ryzhik salad is prepared with chicken fillet: boiled or smoked, but there are also completely different options. For example, crab sticks, canned fish or mushrooms are added to the Ryzhik salad. In the latter case, by the way, the salad is best prepared from salted or pickled saffron milk caps.

A salad called “Ryzhik” can be prepared with Korean, fresh or boiled carrots, depending on which the set of additional products changes. For example, the Ryzhik salad is prepared with carrots and cheese, boiled potatoes, pickles, eggs, sweet peppers, mushrooms and even chips.

According to the classic recipe, the Ryzhik salad is seasoned with mayonnaise, to which you can add garlic or herbs. In some cases, you can use sour cream or yogurt-based dressing.

Today there are several excellent recipes with photos that will help you prepare the Ryzhik salad and its variations both for the holiday table and for everyday meals.

Preparation

The recipe for Ryzhik salad with mushrooms and chicken is best suited for a holiday menu. It is ideal to use salted saffron milk caps for cooking, but if you don’t have them, the salad can be made with any pickled mushrooms, for example, honey mushrooms.

1. First you need to boil the chicken fillet in salted water, when it is ready, cool without removing it from the broth. To save time and give the dish a special taste, the salad can be made with smoked chicken. Cut the finished fillet into thin strips or divide it into fibers with your hands.
2. You should also boil the potatoes and carrots; when the vegetables have cooled, remove the skins and chop on a coarse grater.
3. Hard-boil the eggs, cool them under running water, peel and chop them with a fork.
4. Chop the saffron milk caps not too finely.

For this recipe, it is recommended to lay out the “Ryzhik” salad with carrots in layers, but you can simply mix the ingredients. In the first case, you should first lay out the potatoes on a flat dish, make a mayonnaise mesh on it and cover it with mushrooms. Grease with mayonnaise again and add chicken fillet. The last layers of the salad are carrots and eggs, both need to be coated with mayonnaise.

Decorate the finished salad with saffron milk caps at your discretion, using the recipe with the photo, and leave to soak in the refrigerator for several hours.

Options

A simple version of the Ryzhik salad is made with Korean carrots. It is very simple to prepare, just boil the chicken fillet, chop it and mix with carrots. Add diced orange slices, salt and season with mayonnaise. Boiled chicken can be replaced with smoked or baked chicken.

For a festive table, try preparing the “Ryzhik” salad with cheese and pickles; you can see the design idea in the photo. Cut boiled or smoked chicken (fillet) with pickled cucumbers into cubes, mix with grated cheese and Korean carrots, add salt and season with mayonnaise.

Another version of the Ryzhik salad is prepared with canned fish and mushrooms. It is best made with salmon and champignons, although using the same recipe with photo you can prepare a salad with salted saffron milk caps. The appetizer is layered, you need to lay it out, greasing all layers with mayonnaise.

First, place the canned food mashed with a fork on a dish, then the mushrooms fried with onions. The next layer is chopped boiled eggs. Mix the cheese and carrots shredded with a grater and place in the last layer. Sprinkle the last layer with one chopped yolk, put it in the refrigerator, covered with cling film.

This snack option can also be made with Korean carrots, and instead of canned fish, use crab sticks or smoked fish.