We cut flowers with our own hands

Salads for March 8 should be bright, tasty, original and beautiful. Therefore, the best solution is to arrange them in the form of flowers. It's not too difficult, but it will help create a festive mood on International Women's Day. We have selected for you the best holiday recipes for March 8, which you can easily implement at home. They are prepared from simple and affordable products.

Classic Mimosa salad

  • 370 g sardines in their own juice
  • 200 g carrots
  • 4 eggs
  • 1/4 onion or red onion
  • 250 g potatoes
  • Several sprigs of dill
  • 1 pack of mayonnaise
  • Salt to taste

  • Boil carrots and potatoes in their skins until tender. Cool and clean.
  • Boil eggs hard-boiled, let cool and peel.
  • Drain the juice from the canned fish, put the fish in a bowl with low sides and mash with a fork. Remove visible pits.
  • Sprinkle with chopped onions on top and brush with mayonnaise.
  • Grate the boiled potatoes on a medium grater and lay on the next layer. Salt a little and brush with mayonnaise.
  • Grate the carrots on top, salt and also brush with mayonnaise.
  • Divide the eggs into whites and yolks. Rub the whites onto the carrot layer.
  • Chop the dill, leaving three branches for decoration. Garnish the lard with chopped dill in a circle and place the twigs in the center.
  • Grate the yolk on a fine grater and lay out in the form of mimosa flowers.

"Lilac Branch" salad for March

  • 320 g chicken fillet
  • 45 g red onions
  • 250 g champignons
  • Several sprigs of dill
  • 145 g corn
  • 210 g pickles
  • 5 pcs. eggs
  • 200 ml mayonnaise
  • 100 g beets
  • 300 ml boiling water
  • Several sprigs of parsley
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  • Boil the chicken in salted water. Refrigerate, cut into small cubes and place on the bottom of a wide salad bowl with small sides. Brush with mayonnaise and sprinkle with chopped onions.
  • Cut the mushrooms into thin slices and fry in a little vegetable oil. Salt and cool.
  • Place on the onion with the chopped dill and brush with mayonnaise.
  • Add corn and diced cucumbers. Smooth and brush with mayonnaise.
  • Boil the eggs and separate the whites from the yolks. Grate the yolks on a fine grater and sprinkle them on top of the salad. This will be the last layer.
  • To decorate, grate the egg whites on a coarse grater and divide them in two. Paint one part lilac with beetroot juice. To do this, grate the beets on a fine grater, transfer to a deep bowl and cover with boiling water. Let it stand for a while so that the beets will release more juice into the water. Transfer half of the proteins to a bowl and pour the beetroot solution through a sieve to prevent the beets from getting into them. Let the squirrels sit in this solution for a little while to color. As soon as the proteins are colored, drain the liquid.
  • Form lilac flowers from proteins and garnish with parsley sprigs. The "Lilac Branch" salad is ready.

Layered salad for March

  • 260 g potatoes
  • 260 g beets
  • 260 g carrots
  • 4 pcs. eggs
  • 100 g onions
  • 160 g cheese
  • 300 ml mayonnaise

  • Boil eggs and all vegetables, except onions, cool and peel.
  • Grate potatoes, eggs, beets, cheese and carrots.
  • Chop the onion very finely and pour over with boiling water.
  • Lay the salad in layers on a plate. You can make one large salad or spread it out in portions using a special serving ring. The layers should be as follows: potatoes, beets, eggs, carrots, onions. All layers must be salted and greased with mayonnaise.
  • Sprinkle the salad with grated cheese on top. Decorate with beetroot and cheese cut flowers and green onion stalks.

Lily of the Valley salad for March

  • 180 g ham
  • 2 fresh cucumbers
  • 2 boiled potatoes
  • 4 eggs
  • < li> 50 g prunes
  • 20 g walnuts
  • 200 ml mayonnaise
  • Leeks
  • Dill stalks
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    • Cut half of the cucumber into thin slices, almost transparent circles, and set aside for decoration.
    • Cut the remaining cucumbers and ham into strips.
    • Peel and coarsely boiled potatoes.
    • Pour boiling water over the prunes, rinse and chop finely. Chop the walnuts.
    • Divide boiled eggs into whites and yolks.
    • Make lily of the valley flowers from proteins: first cut out the circles, and then make cloves using a curly roller knife. Grate the rest of the whites on a coarse grater, and the yolks separately on a fine grater.
    • Layer the salad on a plate: ham, mayonnaise, cucumber, mayonnaise, grated potatoes, mayonnaise, prunes, walnuts, mayonnaise and egg white.
    • Brush the top and sides of the salad with mayonnaise. Sprinkle the salad with grated yolk and overlap the cucumber slices on the sides.
    • Cut leaves for lilies of the valley from leeks. Decorate with dill stems without leaves. Place flowers made from protein along the stems.

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