Polyanka salad with honey mushrooms without chicken. Mushroom glade salad with honey mushrooms recipe with photo with chicken. Salad “Forest Glade” with honey mushrooms and ham: step-by-step recipe

Salad with honey mushrooms “Lesnaya Polyanka” is always a welcome guest on the table because of its fresh taste, which never gets boring. A bunch of onions and parsley, a jar of pickled honey mushrooms - and the dish turns into a real pride of the hostess. However, you need to keep in mind that mushrooms are a heavy product, and chefs do not recommend adding them to your daily diet. They are best combined with neutral-tasting ingredients - boiled potatoes, chicken breast, cheese and onions.

If you are already accustomed to one brand that produces this product, then you probably know the basic rules that housewives follow when purchasing salad ingredients. Besides the obvious recommendations regarding an undeformed, intact can and a legible label, you need to pay attention to the following points:

The honey mushrooms in the “Mushroom Glade” salad recipe should be small, no more than 4 cm. After purchasing, you need to remove them from the marinade and place them in a colander. The mushrooms are then rinsed under water to remove excess debris and pepper.

Salad with honey mushrooms looks most impressive if you prepare it according to the recipe - in layers. In the case when the appetizer is not intended for a festive table, then all the ingredients can be mixed in any order. In addition to a jar of pickled mushrooms, you will need:

Cut the beef into thin strips so that the salad looks uniform. Chop the potatoes into cubes, coarsely grate the eggs - try not to “break” the chips, and grate the cheese on a fine grater. Finely chop the cucumbers, drain the excess juice from both them and the Korean carrots.

Now you can start assembling the dish, but keep in mind that this can be difficult if you are inexperienced.

Place the first layer of honey mushrooms in the salad bowl - the upside-down salad will look especially tasty if you don’t skimp on the mushrooms and pack them tightly. Sprinkle thickly with chopped green onions, then place half of the potatoes, brush with mayonnaise, add an egg and cheese layer, followed by cucumbers. On these “floors” there is no need to add sauce, since the juice of the vegetables itself compensates for everything, but when laying out the meat and the second half of the potatoes, you need to add dressing.

Place the appetizer in the refrigerator to soak for 3 hours. Before serving, cover the “Forest” salad with a plate and turn it over.

The Mushroom Glade salad has become incredibly popular, and in various variations. We present on our website several proven and delicious recipes. I suggest you prepare a festive version of the meadow snack bar with honey mushrooms. The salad contains only available ingredients. Mushrooms can be used either from homemade or purchased ones.

You probably already got acquainted with the full list of ingredients at the “start” of the recipe. Chicken and vegetable ingredients pre-boiled in salted water until tender.

The “Mushroom Glade” salad with honey mushrooms is prepared in layers, only unlike its upside-down counterparts, the “Glade with honey mushrooms” will be arranged in the classic way. Each layer one after another. The first one is potato. Potatoes are cut into cubes. My country potatoes turned out too crumbly. So the cubes turned out not quite cubic.

The potatoes are distributed in a main layer on the bottom of the serving dish. Lightly seasoned with mayonnaise.

Pickled cucumbers are cut into small cubes.

The onion is chopped into cubes.

Spread over potatoes. Moreover, there is an onion layer on top of the cucumber layer, and a little mayonnaise.

Carrots are cut into small cubes.

Covers the layer onions. A little mayonnaise.

Chicken breast is chopped into arbitrary pieces.

Spread a generous layer over the carrot layer.

And a light layer of grated chicken egg.

Fresh dill is chopped with a knife.

It is distributed around the egg layer in a ring.

Pickled honey mushrooms are “planted” on the clearing as a finishing layer.

If desired, the salad can be decorated with a cherry ladybug or a carrot butterfly, like mine.

The dish is covered with cling film and placed in the refrigerator for an hour to soak. After which it is served to the table as a festive snack.

“Mushroom Glade” salad with honey mushrooms is ready!

Every housewife wants to surprise her guests and her family with an exquisitely prepared dish. The first assistants in this are bright, unusual and original salads. One of them is “Mushroom Glade”. The name itself suggests that the main product is definitely mushrooms. Give the dish naturalness, beautiful colors and unique taste Pickled honey mushrooms will help.

To prepare the “Mushroom Glade” salad with honey mushrooms, you can use any recipe that contains pickled mushrooms. Here you have the opportunity to use your imagination, give priority to taste preferences or availability necessary products in a refrigerator. Usage different types meat, fresh or pickled cucumbers, mayonnaise or garlic sauce will give it a different taste.

Pickled opeiats

If you decide to make a dish with chicken and honey mushrooms, you can also take lightly smoked chicken meat, which will add a special piquant aroma to it. Or marinate it in soy sauce and then fry in a frying pan. Fresh cucumbers will add tenderness and summer mood. And cooked as a dressing garlic Sause or homemade yogurt, you can control the caloric content of food.

But the main and unchangeable thing should be that the created dish corresponds to its name. For example, in the “Forest Glade” salad with honey mushrooms, grated carrots will be associated with fallen leaves through which mushroom caps peek out. Well, fresh dill or parsley are like juicy green grass on which mushrooms are located appetizingly.

Ready-made salad “Forest Glade” with honey mushrooms

Easy to prepare, availability of ingredients included in classic recipe mushroom meadow, made the salad popular among housewives. In order to do it quickly, the “flip” method is used. It consists in the fact that the king of the dish is laid out on the bottom of a deep salad bowl, covered with cling film, then the rest of the products are layered. Leave it in the refrigerator for an hour to soak, and then turn the dishes upside down onto a wide dish, in which they serve it on the table.

If you lay out all the layers first and then the mushrooms, it will take longer.

For some honey mushrooms, you can shorten the stem in order to beautifully place them on top of the salad, in which the greenery will protrude as a forest clearing. In both options, you can reduce time by mixing the ingredients rather than laying them out in layers.

Many people are interested in what products should be in the refrigerator so that this dish is not only holiday salad on special dates, but also as a pleasant surprise for your family.

Ingredients

The classic recipe includes the following ingredients:

pickled honey mushrooms (can be canned) – 200-250 g;
greens (onion, dill, parsley, lettuce) – 30-40 g;
medium-sized boiled carrots – 2-3 pcs.;
pickled cucumbers (or fresh) – 2-3 pcs.;
chicken (can be smoked) – 200-300 g;
hard cheese – 100-150 g;
boiled eggs – 3-4 pcs.;
boiled potatoes medium – 2-3 pcs.
mayonnaise (you can make this sauce at home).

Another simple but original recipe. The combination of honey mushrooms with ham creates a delicate, sophisticated taste. Consists of a minimum of products:

400 g of meat (chicken, beef, ham);
300-400 g pickled mushrooms (stems without caps);
100-150 g hard cheese;
a bunch of dill;
mushroom caps;
mayonnaise or homemade yogurt.

An unusual set of ingredients gives the dish a new “sound” - “Forest Edge” salad with honey mushrooms.

“Forest edge” with honey mushrooms

It includes:

beets – 300 g;
beef tongue– 250-300 g;
canned cucumbers – 3 pcs.;
Korean carrots – 200 g;
mushrooms (can be pickled champignons);
greenery;
light mayonnaise.

The recipe for the “Lesnaya Polyana” salad with honey mushrooms and seafood will delight even the most sophisticated gourmet. You need to replace the meat with boiled lean fish or squid and enjoy this gastronomic delicacy.

In each recipe, you can marinate chicken fillet in soy sauce or fry it in a pan

All ingredients in the recipes are arranged in layer order.

Preparing “Polyanka” salad with honey mushrooms

To maximize the quality of your time, you need to take several preparatory steps:

Prepare the necessary utensils: saucepans, a salad bowl or dome-shaped bowl, a flat dish, a knife, a grater, a cutting board and cling film.
Rinse vegetables, eggs and chicken meat under running water, boil until tender in salted water. If you add 1 tbsp during cooking. l. vinegar, the potatoes will retain their shape and will not darken. A 1 tsp. baking soda will help cook the carrots faster.
Dry the washed and sorted greens on a paper towel, rinse the pickled mushrooms and drain in a colander.
Remove peels and shells from food.
Proceed to the actual preparation of the “Mushroom Glade” salad with honey mushrooms.

To get a beautiful and elegant dish, you need to strictly adhere to the sequence of layer formation. Line the salad bowl with cling film (this way the salad will retain its shape when turned over). IN classic version step by step recipe looks like this in layers:

The first are mushrooms. Place the prepared honey mushrooms on the bottom, trying to distribute them as evenly as possible along the bottom of the dish, slightly catching the sides.
Greenery. Finely chop and sprinkle fresh dill and parsley, carefully moving the mushrooms apart so that the greenery can be seen between them.
Carrot. Grate on a coarse grater by hand or in a food processor and completely cover the previous layers. Spread with mayonnaise or homemade yogurt.
Cucumbers. After squeezing the juice, cut the pickled cucumbers into small cubes or use a grater.
Meat. Chicken breast or cut the fillet into pieces with a sharp knife against the grain, soak the top well with mayonnaise dressing.
Cheese grated on a coarse or fine grater and covered with sauce.
Eggs. Cut into cubes or strips, pour over thin strips of mayonnaise.
Potato. Place the grated vegetable in the final layer, forming a flat surface.

Cover the salad with cling film and refrigerate.

After an hour of soaking, the culinary masterpiece is ready to eat. It needs to be carefully turned over onto a flat dish, which can be decorated with the remaining carrots and herbs and served.

Regardless of the ingredients that make up the “Mushroom Glade,” you should strive to ensure that the layers alternate in taste and color characteristics.

The salad is most often prepared on a large common platter. But with time and patience, you can surprise and delight each guest or family member individually by using small molds.

Among which you will surely find one that suits your own taste.

A dish with a traditional combination of ingredients, which many housewives consider a win-win option for a holiday. To decorate the table and add variety, arrange the salad in the form of a meadow with mushrooms. Cooking time:
1 hour 30 minutes 8-10

Number of servings:

Ingredients:
boiled chicken meat (400 g);
hard cheese (200 g);
boiled potatoes (4-5 pcs.);
pickled/salted cucumber (4 pcs.);
boiled chicken egg (5 pcs.);
boiled carrots (2-3 pcs.);
onions (1-2 pcs.); dill/parsley/other fresh herbs
(for decoration, 2 bunches);
mayonnaise (300 g/to taste);

salt, black pepper and other spices (to taste).

Preparation:
Peel, wash and chop the onions into thin half rings. In a separate container, mix water, vinegar and sugar. Pour the resulting marinade over the onions and leave for 15-20 minutes.
Separate chicken meat from bones and skins. Cut the fillet into small cubes. Add 1-2 tbsp. l. mayonnaise and mix thoroughly.
Peel the potatoes and grate them on a coarse grater.
Peel the carrots and grate on a coarse grater.
Peel the eggs, grate them on a coarse grater or chop them with a knife.
Place a serving ring on a flat dish and lay out the salad in layers, adding spices to taste, compacting each layer tightly and greasing it with mayonnaise.
The first layer is potatoes.
The second layer is eggs.
The third is grated cheese.
The fourth layer is chicken meat with mayonnaise. Sprinkle with pickled onions.
The fifth layer is cucumbers.
The sixth one is carrots.
Cover the salad with cling film and refrigerate for 1 hour to soak.
Drain the marinade from the mushrooms.
Remove the serving ring and spread mayonnaise on the sides of the salad. Sprinkle the dish generously with dill (including on the sides) and cover the top of the salad with honey mushrooms - an example of decorating a dish in the photo for the recipe.

If you don't like potato salads, replace it with boiled rice. Instead of pickled cucumbers (which, according to some housewives, interrupt the taste of mushrooms), add a layer of honey mushrooms. The salad will turn out more piquant if you cook it with smoked chicken and Korean carrots.

We invite you to watch step by step video recipe festive layered salad with honey mushrooms (the list of ingredients and the preparation process differ slightly from the option described above):

A spicy salad with crispy croutons, fried tofu, pickled mushrooms and beans is an unusual and very tasty combination of products that lovers will appreciate original dishes. Festive decoration in the form snack cake It will definitely delight your guests and make the dish the highlight of the holiday table.

To add juiciness, some housewives advise adding pickled red to the ingredients. Bell pepper or fresh tomatoes. Smoked chicken can be substituted hunting sausages, boiled veal tongue, baked pork. Without use meat products The dish will turn out to be vegetarian, but tasty and satisfying in its own way.

Number of servings:

smoked chicken/turkey meat (300-400 g);
pickled honey mushrooms (300-400 g);
canned/boiled red beans (150 g);
tofu/Adyghe cheese (200 g);
parmesan cheese/other hard cheese (100 g);
rye garlic crackers (150 g);
cilantro (1 bunch);
dill (1 bunch);
parsley (0.5 bunch);
iceberg lettuce/lettuce/other leafy lettuce (for serving, 100 g);
mayonnaise (150 g/to taste);
horseradish root sauce (1 tbsp / to taste);

Mayonnaise can be replaced with sour cream, but in this case it is better to serve the dish in a salad bowl, cutting the ingredients into cubes and stirring, since store-bought sour cream is not thick enough to hold the shape of a puff salad.

salt, black pepper and other spices (to taste).

Cut the chicken fillet into cubes or short strips.
In a separate container, mix mayonnaise with horseradish until smooth.
Drain the marinade from honey mushrooms. If desired, rinse the mushrooms. Leave a handful to garnish the dish.
Drain juice from canned beans.
Wash the cilantro, dry with a napkin and chop.
In a bowl, mix smoked chicken, beans, mushrooms, croutons and cilantro. Add sauce and season to taste. To stir thoroughly.
Place a serving form on a flat plate (you can make it yourself from a thick layer of foil), lay out the salad and press tightly so that it holds its shape (when serving portioned, do not lay out the salad in large portions). Place in the refrigerator for 1 hour.
Cut the tofu cheese into plates (a little less than 1 cm thick). Heat a frying pan with olive oil and fry the tofu until golden brown crust(2-3 minutes on each side).
Grate Parmesan.
Wash the parsley, dry it with a napkin and separate it into sprigs.
Wash the dill, dry with a napkin and finely chop.
Wash the lettuce leaves and blot off excess moisture with a towel.
Remove the baking dish and sprinkle the finished salad with chopped dill. Top the salad with slices of fried tofu and sprinkle with grated Parmesan. Garnish with honey mushrooms, parsley sprigs and lettuce leaves. (An example of portion serving is in the photo for the recipe.)

The salad is ready, you can serve it!

A tasty and bright dish that fits well into the cozy atmosphere of the winter holidays. The perfect combination of sweet beets, boiled and fried potatoes, spicy pickled onions, honey mushrooms and tender veal tongue. Serving and festive decoration give the dish a special charm.

Number of servings:

boiled veal tongue (300 g);
pickled honey mushrooms (300-400 g);
boiled beets (medium, 3-4 pcs.);
boiled potatoes (large, 6-7 pcs.);
red onion (2-3 pcs.);
parsley (for decoration, 1 bunch);
pickled dogwood/cranberry (for decoration, to taste);
ground turmeric (1 tsp);
ground coriander (0.5 tsp);
salsa/pesto/other sauce (for decoration, to taste);
olive/other vegetable oil (for frying, 30 ml);
mayonnaise (100 g/to taste);
salt, freshly ground pepper (to taste).

salt, black pepper and other spices (to taste).

Peel the boiled potatoes. Leave 1-2 tubers for frying, grate the rest of the potatoes on a coarse grater. Heat in a frying pan olive oil. Cut whole tubers into halves, quarters or large slices. Fry in oil until golden brown. Add salt, turmeric, coriander, freshly ground black pepper and stir.
Cut the beef tongue into thin strips. Add 1-2 tbsp. l. mayonnaise, mix.
Peel the beets and grate on a coarse grater. Add 1 tbsp. l. mayonnaise and mix thoroughly.
Peel, wash and divide the red onion into 2 parts. Chop one part into thin rings, and finely chop the second. If desired, the onion can be scalded with boiling water or marinated for 15 minutes (200 ml of water, 2 tablespoons of vinegar and 1 teaspoon of sugar) to get rid of excess bitterness.
Drain the marinade from the mushrooms and divide the mushrooms into 2 parts. Leave one part (whole mushrooms) to decorate the dish, finely chop the second.
Wash the parsley, blot off excess moisture with a napkin and divide into sprigs.
Place a serving ring on a flat plate. Lay out the salad in layers, tamping down the ingredients with a spoon.
The first layer is beets.
The second is beef tongue. Sprinkle with chopped onions.
The third is finely chopped mushrooms. Cover with mayonnaise mesh.
The fourth is grated potatoes. Apply a thin mayonnaise mesh.
Fifth - whole honey mushrooms.
Sprinkle onion rings on top and garnish with parsley sprigs. Place fried potato wedges, dogwoods and whole mushrooms around the salad, pour over the sauce to taste (you can see an example of serving the dish in portions in the photo for the recipe).

The holiday salad is ready and ready to serve!

Pay attention to the original upside-down salad with pickled honey mushrooms. The process of preparing and decorating the dish is quite simple, and the result exceeds all expectations. The salad turns out beautiful, elegant, filling and very tasty! To prepare the dish, you can use a mix of any mushrooms to taste.

Number of servings:

smoked ham/brisket (400 g);
marinated champignons (200-300 g);
boiled chicken meat (400 g);
pickled/fresh red bell pepper (1-2 pcs.);
boiled potatoes (medium, 4-5 pcs.);
boiled carrots (2-3 pcs.);
dill (1 bunch);
parsley (1 bunch);
drinking water (for marinade, 200 ml);
table vinegar, 9% (for marinade, 2 tbsp.);
sugar (for marinade, 1 tsp);
mayonnaise (250 g/to taste);

If you like the dish, you can later experiment with the ingredients and diversify the recipe. Use boiled veal tongue or boiled pork instead of ham. Try making a salad with fried mushrooms and tender chicken liver. Add to ingredients boiled carrots or beets.

salt, black pepper and other spices (to taste).

Peel, wash and dice the onions. Pour in the marinade (mix water, vinegar and sugar) and leave for 15-20 minutes.
Cut the ham into thin strips.
Peel the boiled potatoes and grate them on a coarse grater.
Peel the eggs and grate them on a coarse grater.
Grate the cheese on a coarse grater.
Remove the bell pepper from the marinade and chop into cubes or short strips.
Drain the marinade from honey mushrooms.
Wash the dill and parsley, blot off excess moisture with a napkin and chop finely.
Drain the marinade from the mushrooms and cut them into small pieces.
Drain the marinade from the onions and squeeze out any excess liquid. Mix with mushrooms in a separate bowl.
Cover the bottom of a round bowl or salad bowl with several layers of cling film. Lubricate the film vegetable oil. Layer the salad in layers.
The first layer is honey mushrooms. Distribute them over the entire bottom of the bowl. The mushrooms should lie tightly to each other (without gaps).
Second layer - bell pepper. Tamp down carefully.
The third is champignons with onions (be sure to drain all excess liquid). Grease with mayonnaise.
Fourth – dill and parsley. Pack the greens tightly with a tablespoon. Make a mayonnaise grid.
Fifth - eggs. Season with salt and pepper, coat with mayonnaise.
The sixth one is ham. Cover with mayonnaise.
The seventh is cheese. Apply mayonnaise mesh.
Eighth – potatoes. Press down firmly and level the surface of the salad with a spoon.
Cover the bowl with cling film and refrigerate for 2-3 hours, or better yet, overnight.
Before serving, remove the cling film, cover the salad with a flat plate (larger in diameter than the bowl) and turn over. Carefully remove the bowl and carefully remove the cling film.

We invite you to check out the video recipe for another delicious puff salad with pickled honey mushrooms and boiled beef:

An ideal treat for a friendly party or a festive buffet. Small tartlets from shortcrust pastry They look not only appetizing, but also very elegant.

The savory filling is prepared quite quickly and is easy to diversify by replacing the ingredients. The salad can be prepared with raw smoked sausage or chicken, processed cheese, boiled potatoes, pickled cucumbers and your favorite herbs.

Number of servings:

ham/carbonate (200-300 g);
pickled honey mushrooms (200-300 g);
canned corn (200-300 g);
Korean carrots (200 g);
boiled chicken meat (400 g);
boiled chicken egg (4-5 pcs.);
dill/parsley/other fresh herbs (for decoration, to taste);
mayonnaise (200 g/to taste);
salt, freshly ground pepper and other spices (to taste).

For tartlets:

butter, softened (150 g);
raw chicken egg (1 pc.);
wheat flour, premium (350 g);
sugar (1.5 tsp);
salt (1 tsp);
vegetable oil (30 ml).

This snack can be made in a matter of minutes if you buy ready-made waffle baskets or serve the salad on bruschetta or toast. It is recommended to place the finished salad in tartlets immediately before serving, so that the dough does not have time to get wet and lose its shape.

salt, black pepper and other spices (to taste).

Beat butter and sugar with a mixer until fluffy. Add salt, a raw egg and beat again. Add the sifted flour and mix the ingredients thoroughly until smooth. plastic dough. Roll the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 180 ℃.
Roll out the chilled dough (the layer should be about 3 mm). Grease tartlet molds with vegetable oil and place the dough, spreading it with your hands so that it covers the sides of the mold to the edges. Lightly pierce the bottom of the tartlets with a fork (so that the dough does not rise during baking). Place the pans in the oven and bake the tartlets until done (about 15 minutes). Cool.
Cut the ham into small cubes (the size of a corn kernel).
Grate the cheese on a fine grater.
Remove the shell from boiled eggs. Grate on a fine grater or chop with a knife.
Drain the marinade from honey mushrooms. Wash the mushrooms (optional) and chop finely.
Drain excess liquid from Korean carrots and chop them finely.
Drain liquid from corn.
In a bowl, mix ham, cheese, eggs, mushrooms, carrots and corn. Season with mayonnaise and mix thoroughly.
Wash the dill, blot off excess moisture with a napkin and finely chop.
Place the finished salad on tartlets and sprinkle with chopped dill.

The tartlets are ready, bon appetit!

Simple, but at the same time original, tasty and healthy salad with peas, mushrooms, onions and herbs. The dish is prepared in a matter of minutes, which is very valuable when preparing for a festive feast. Such light salad will diversify the winter menu and will appeal to those who adhere to a low-calorie diet.

Number of servings:

pickled honey mushrooms (200-300 g);
canned peas (200-300 g);
bell pepper (1-2 pcs.);
onions (0.5 pcs.);
parsley, cilantro, dill (0.5 bunch each);
green onions (0.5 bunch);
olive/other vegetable oil (for dressing, 50-70 ml);
garlic (for dressing, 2-3 cloves);
dried dill (for dressing, to taste);
dried rosemary (for dressing, to taste);
ground allspice (for dressing, to taste);
lemon juice (for dressing, 2-3 tbsp.);
salt, freshly ground black pepper (to taste).

The salad can be supplemented with olives, chili peppers (or other hot ones) and pickled cabbage.

salt, black pepper and other spices (to taste).

Peel, wash and chop the onions into thin half rings. Pour a glass of boiling water and leave for 5 minutes to remove excess bitterness.
Drain the marinade from the mushrooms and rinse the mushrooms with water.
Wash the bell pepper, remove the core and cut into half rings.
Dill, parsley, cilantro and green onions Wash, blot off excess moisture with a napkin and finely chop all the greens.
Drain liquid from peas.
Drain excess water from onion.
Peel, wash and finely chop the garlic.
In a separate container, mix olive oil, garlic, dry herbs, pepper and lemon juice. Add salt to taste and mix thoroughly.
Place all ingredients in a salad bowl, add dressing and stir.

We invite you to watch a video that demonstrates the entire cooking process step by step. delicious salad with honey mushrooms and herbs:

After festive feast There are always many products left from which you can make great snack. Marinated mushrooms and cucumbers, boiled potatoes, onions and herbs - a delicious and win-win salad option for a quick fix. If desired, you can add cold meat to the dish - boiled pork, boiled veal tongue, smoked chicken.

The salad will only benefit if you complement it with salted herring or lightly salted salmon.

Number of servings:

pickled honey mushrooms (200-300 g);
boiled potatoes (medium, 3-4 pcs.);
salted/pickled cucumber (2-3 pcs.);
red onion (medium, 1 pc.);
arugula/cilantro (100-150 g);
olive/other vegetable oil (for dressing, 30 ml);
mustard (for dressing, 0.5 tsp / to taste);
drinking water (for marinade, 200 ml);
table vinegar, 9% (for marinade, 2 tbsp.);
sugar (for marinade, 1 tsp);
salt, freshly ground black pepper and other spices (to taste).

salt, black pepper and other spices (to taste).

Peel, wash and chop the red onion into thin rings. Pour over the marinade (mix water, vinegar, sugar and a pinch of salt) for 15 minutes.
Peel the potatoes and cut into slices.
Drain the brine from the cucumbers and remove the stems. Cut into circles.
Wash the arugula, dry with a towel and divide into branches.
In a separate container, mix olive oil with mustard until smooth.
Cover the salad with cling film and refrigerate for 1 hour to soak.
Drain the marinade from the onions and squeeze out any excess liquid.
Mix all ingredients in a salad bowl, season with sauce, add salt, pepper and spices to taste. Mix carefully.

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There are many upside-down salads; the main difference between these multi-layered appetizers is that the ingredients are laid out in the reverse order and the main ingredient is turned upside down just before the guests arrive. They are all elegant and festive. Their advantage is that due to the specifics of preparation, salads have time to brew well and become even tastier. Forest glade is one of these appetizers where the main ingredient is mushrooms.

Forest glade is one of these snacks, where the main ingredient is mushrooms

Upside-down salad Mushroom glade is formed from the upper - mushroom layer, which is first the lower one. Moreover, the mushrooms are laid out with their caps down so that when turning over they take the correct position. The ingredients are arranged in layers, spreading each of them with mayonnaise or sour cream sauce.

There are many varieties of this salad, although it would seem that you can come up with mushrooms. But the secret of this ingredient is that it goes well with many vegetables, meat and other products. The intrigue, as provided for by the technology of creating upside-downs, is revealed at the last moment, before the food is served. Then they decorate it with greens, olives or other delicious decorations. By this time, the salad, saturated with sauce, becomes juicy and appetizing. Examples of some recipes for this salad are discussed below.

Mushroom glade salad with champignons (video)

Classic recipe for Lesnaya Polyana salad with honey mushrooms and chicken

To create your own simple option A forest glade needs the following food set: a small jar of pickled golden mushrooms, a piece chicken fillet, a couple of medium potatoes, half a glass of grated hard cheese, the same amount of mayonnaise and salt. For decoration you also need a bunch of fresh herbs. The step-by-step recipe looks like this:

Boil chicken fillet (you can use a couple of chicken legs instead) and potatoes.
Honey mushrooms are placed on the bottom of a plastic container round shape caps down. Before this, their long legs are cut off.
On top form a layer of finely chopped chicken meat, brushing it with sauce.
Then comes the turn of grated boiled potatoes.
The construction is completed by a cheese layer, which, like all others, is coated with mayonnaise.
After half an hour, you can put it on a plate and then turn it over. To ensure that the salad comes out completely from the container, run a knife along the walls of the container.

Lesnaya Polyana salad with honey mushrooms and chicken

A variation of the same dish based on fried honey mushrooms looks like this: frozen mushrooms in the amount of one and a half hundred grams, the same amount of chicken fillet, a couple of potatoes, carrots, pickle or four gherkins, two eggs, mayonnaise, butter for frying mushrooms, salt. Sequence of cooking:

Boil vegetables and chicken.
Fry the mushrooms and let them cool.
Place them in a mold.
Then add chopped potatoes.
Then - a layer of meat cut into pieces.
This is followed by a layer of boiled carrots. Each ingredient is coated with mayonnaise.
They are sprinkled with a layer of gherkins.
Sliced pieces are placed on them boiled eggs, mayonnaise.
Turn the structure over and decorate with greenery.

This version of the Mushroom Glade is also allowed, in which the mushrooms are laid out on top of an inverted salad. Decorating with green onions in the shape of grass will look elegant; on the greens you can put “flowers” from figured slices of carrots, beets, tomatoes or other vegetables.

Mushroom glade with boletus (video)

Step-by-step recipe for preparing Lesnaya Polyana salad with honey mushrooms and ham

The appetizing design of Lesnaya Polyana with ham and forest mushrooms is made from the following ingredients: take a couple of processed cheeses, carrots, potatoes and pickled cucumbers, two hundred grams of ham, half a jar of pickled mushrooms, an onion, three eggs, mayonnaise and greens. You can prepare the appetizer in the following order:

In a deep container, greased sunflower oil, lay out the mushrooms, then chopped herbs.
Pre-pickled and sliced onions.
Top it with mayonnaise, then grated boiled carrots.
Small slices of cucumber, mayonnaise.
Chopped ham, mayonnaise.
Grated processed cheese, mayonnaise.
Sliced boiled potatoes, mayonnaise and chopped boiled eggs.

The finished dish needs to sit in the refrigerator for several hours, then you can turn the surprise salad onto a dish.

Upside-down salad Mushroom glade is formed from the top - mushroom layer, which is first the bottom

How to make Lesnaya Polyana salad with champignons

For this variation of mushroom appetizer you need to have: half a jar of pickled mushrooms, a small package crab sticks, four potatoes, carrots, processed cheese, three eggs, a pack of saltine crackers, a jar of mayonnaise, fresh dill. To make this salad you need:

Boil potatoes, eggs and carrots.
Place upside-down mushrooms in a deep square-shaped container.
Place crackers coated with mayonnaise on top of them.
The next layer is grated boiled potatoes soaked in sauce.
Then - grated boiled carrots.
This is followed by a layer of crushed crab sticks, and the mayonnaise layer is laid out in the form of a mesh.
Grated processed cheese is placed above it.
And behind them - grated boiled egg whites. The yolks are left to decorate the snack.
After laying out these ingredients, you need to lubricate puff salad mayonnaise. Let it soak in the refrigerator for several hours.
Turn the salad over, decorate one part with chopped dill and the other with grated yolks.

Option two. List of products: a couple of hundred grams of champignons, a couple of potatoes, a carrot, an onion, a bunch of green onions, a little dill, salt, a few tablespoons of mayonnaise, a few lettuce leaves.

Salad Lesnaya Polyana with champignons

Technological stages:

Cut off the stems of the mushrooms and cut into slices.
Fry mushroom caps on vegetable oil ten minutes until golden brown. Also fry the mushroom legs. Place the upside down caps on the bottom of the mold.
Place chopped green onions and fresh dill on them.
Boil the potatoes, peel and cut them, put them in a mold.
Place grated boiled carrots on it.
They can be separated by fried chopped onion. Spread each layer with sauce as well.
Complete the design lettuce leaves, pressing them tightly.
Let the food brew for several hours in the cold.
Then place it on a wide plate, turning it over.
Decorate the sides of the salad with chopped herbs or salted straws in the form of a fence.

Mushroom Glade appetizer salad (video)

A wonderful and satisfying meal - mushroom salad Mushroom (forest) glade. In addition to mushrooms, the turning salad includes various ingredients - meat, vegetables. This dish will diversify the lunch or decorate festive table, especially if you put a little imagination into decorating it.

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