Autumn is the time of fruits and vegetables, so it's time to try to stock up on the maximum amount of nutrients, eating them raw. But not every vegetable can just be taken and started to nibble. In order to combine business with pleasure, it is best to make a salad. The autumn recipe for this dish can be designed both to simply eat salad at dinner, and to act as the basis for winter harvesting. Of course, in the latter case, fewer vitamins will remain, but this is still better than staying without them at all.
Autumn salad with mushrooms for dinner
This dish, in principle, can be prepared at any time of the year, because it uses products that are always available. And due to its appearance and design, it is called Autumn Salad. The recipe for cooking is quite simple, only the vitamins in this dish are much less than in others.
To begin with, you should take boiled chicken leg (you can other meat), about 200 g of fresh mushrooms (best forest, freshly picked). You will also need 2 steep eggs, a large carrot and a medium onion, garlic, ground pepper, a little vegetable oil, a pair of pickled cucumbers, mayonnaise and greens for decoration.
Forest mushrooms are pre-cooked (this is not necessary with mushrooms), and then, finely chopped, fried in oil with grated carrots and chopped onion. A few pieces are left intact to decorate the dish.
Garlic is squeezed into mayonnaise and chopped greens are added, leaving several branches. Cucumbers need to be chopped into cubes, grate the eggs on a coarse grater, and disassemble the meat into fibers. Form a salad in layers. At the bottom of the dish lay meat, then mushrooms with vegetables, then cucumbers. Next, the sequence of layers is repeated, greasing each with sauce. Lay eggs and corn on top, decorate with remaining greens and mushrooms.
If you fantasize a little, on the basis of this dish you can create your own Autumn salad. The recipe is modified by adding additional ingredients. And for those who do not use mayonnaise, it can be replaced with sour cream or yogurt.
Autumn salad, winter recipe
In principle, this dish can be used not only as a preparation, but also as an addition to dinner. In this case, you can take less vegetables. If the salad is sent to banks, then, on the contrary, the number of products is increased, while maintaining the proportion.
For a kilogram of white cabbage, take half a kilo of carrots, onions, bell peppers and ripe tomatoes. You will also need 2 heads of garlic, salt to taste, one and a half glasses of vegetable oil, half a glass of sugar and the same amount of vinegar (9 percent).
All vegetables are chopped in approximately the same way, starting with cabbage. Then they are sent to a large container, where they are mixed and knead thoroughly with their hands, so that they begin to start the juice. Then add salt, sugar, vinegar and oil. You can put a little pepper peas and a bay leaf. Next, the mass is put in a container with a lid and placed in the cold for a day. Exactly 24 hours later, a delicious and healthy Autumn Salad will be ready. The recipe for preparation will be the same, only the finished dish needs to be laid out in clean jars and sterilized for half an hour.