Salad "Venice". Different recipes

Today, in the arsenal of cooks, there are so many recipes for different salads that just your eyes are scattered. And if you consider that most of them are provided with photos of the process of preparing a dish with accompanying descriptions, then it is not difficult to prepare them. So, for example, wide popularity for the simplicity, charming aroma and pleasant taste has got a salad "Venice". Especially convenient is that it can be cooked quickly. The products that are required for this will be found in the refrigerator by each owner, and everyone will be happy with the result. Without exaggeration, we can say that such a salad will easily replace the traditional "Olivier" on the New Year's table. "Venice" is a dish with sausage, this ingredient is present in any recipe of its preparation. And there are several options.

Eternal classic

Initially, salad "Venice" was prepared from smoked sausage, which was taken 200 grams, one medium raw carrot, fresh cucumber, a jar of canned corn, 200 grams of hard cheese. All these ingredients were prepared: cucumbers washed, cleaned, cut with thin straws, sausages were peeled off the film and cut like cucumbers, but cheese and carrots rubbed on a medium grater. All components, including corn, with which the liquid was previously drained, was spread out in a large salad bowl, filled with mayonnaise and mixed. If desired, the salad was decorated with herbs. This salad was intended for cooking and serving immediately on the table. Because, pre-cooked, it gives juice and becomes not so tasty. However, you can cut all the ingredients in advance, and by the arrival of guests just mix them with mayonnaise and decorate.

And a sea of options ...

Later cooks began to experiment with the composition of products and under the name "salad" Venice "appeared many options. Prunes, champignons, chicken breast, eggs, potatoes and even tuna - that's what they sometimes add to this salad. However, in most culinary books, salad "Venice" is a salad with boiled sausage. Decorate "Venice" also in different ways, depending on the imagination of the person who prepares it. This salad is served both in a common salad bowl and in portions, both in layers and mixed, filling with mayonnaise or even kefir; Can spread on tartlets, decorate with flowers from tomatoes, cucumbers and carrots, etc.

To prepare a salad "Venice" with prunes, you need to take 350 grams of chicken fillet (better than the breast, necessarily cooked), three boiled potatoes, and 4 eggs (cooked), about 250 g of mushrooms (can be champignons), 150 g of prunes, about 100 grams of cheese and one cucumber. Mayonnaise is used for dressing in this version of the salad.

Potatoes and eggs are boiled and cleaned. Prunes are soaked for several minutes in boiling water and washed. Potatoes and boiled meat are cut into cubes, prunes and cucumbers are straws, and eggs and cheese are rubbed on a grater. Mushrooms are cut into pieces and fried for a couple of minutes in oil (preferably if it is vegetable), adding a pinch of salt. If you spread this salad layers, then at the bottom of the salad bowl will be prunes, then the chicken, after - potatoes, champignons, eggs and cheese. Each layer of promazyvayut mayonnaise, and on top spread sliced cucumbers.

If someone does not like boiled sausage, you can take fish instead, namely canned tuna. This is another type of cooking recipe for this dish. From the ingredients for this version of the salad take a jar of tuna, 250 g of boiled potatoes, 2 boiled eggs, 4 large spoons of butter (good for sunflower), half a spoonful of lemon juice, 4 more tomatoes and about 8 pcs. Olives. To add a special taste to this dish, add greens (onions, parsley and mint). Salad is also laid out in layers, and is filled with "sauce", which will be obtained if you mix liquid from canned food along with butter and lemon juice. At the bottom of the salad bowl, put a slice of potatoes, pour about half of the dressing, put the fish on the potatoes, and then - the tomatoes, then the layers are repeated. Decorate the salad with black olives and greens.