“Tender” salad in cups

Remember those times when Soviet people had never heard of all sorts of kiwi, avocado, mascarpone and other products that are now not considered exotic at all? Paradoxically, the housewives of that era knew how to prepare delicious dishes literally “out of nothing.” Suffice it to recall the brilliant invention of Soviet culinary thought - the Mimosa salad. Canned food, eggs, a few other equally basic products - and the holiday snack is ready.

Now the refrigerator is stocked with exotic foods. But “Mimosa” did not lose its popularity because of this. On the contrary, the main recipe has acquired variations, and we invite you to familiarize yourself with them.

These salads are very easy to prepare and won’t take much time. Some snacks can be called "Whatever I Found in the Refrigerator." This means that the dish gives scope for the use of culinary imagination.

Such snacks are also very economical, because leftover boiled rice and other products can be used in them. Salad ingredients may vary. Only two remain unchanged: eggs (chicken, hard-boiled) and canned fish. To these main components you can add refreshing elements (vegetables) and satiating elements (cereals, cheese).

A classic of Soviet cuisine - Mimosa salad: recipe with canned food, egg and potatoes

To make the appetizer tender and at the same time satisfying, it is best to use homemade mayonnaise. And before serving, the salad should be kept in the refrigerator for an hour.

1. Boil 300 grams of potatoes and 200 grams of carrots in their skins, and 6 hard-boiled eggs.
2. After the vegetables are cooked, cool them and peel them.
3. We separate the eggs into whites and yolks.
4. Peel the onion, finely chop it, pour boiling water over it. After ten minutes, strain the water so that all the bitterness goes away.
5. Open the canned fish in oil and mash the contents of the can with a fork into a paste.
6. "Mimosa" - layered salad. Therefore, potatoes, carrots, whites, yolks and 200 grams of hard cheese are placed in three separate containers: vegetables - large, eggs - small.
7. Now add the salad. To do this, take a flat dish and place a round stencil on it.
8. Place fish on the bottom and sprinkle with onions. Lubricate with mayonnaise. Next, cover each layer, except the top one, with this sauce.
9. The layers alternate in the following sequence: proteins, carrots, potatoes, cheese, yolks.

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Salad with canned fish, corn and eggs

Preparing this salad with saury not only takes a minimum of time, but also allows you to enjoy one of the most unusual tastes.

Read: Recipe for salad with smoked ham and corn

Ingredients:

• 180 g canned corn;
• 1 can of saury in oil;
• 3 boiled eggs;
• 100 g dry buckwheat;
• vegetable oil;
• 180 g sausage cheese;
• mayonnaise;
• 1 small beet;
• 1 canned jalapeno pepper;
• green onions;
• 2 tbsp. l. pickled capers;
• 10 pickled olives;
• 1 large potato;
• half a glass of fresh cranberries;
• 4 cloves of garlic.

Preparation:

• Use a fork to separate the saury meat into small pieces;
• coarsely chop the eggs;
• Boil buckwheat in salted water;
• Finely chop the green onions, jalapenos and olives, add capers and pressed garlic. Pour a portion of mayonnaise measured for salad dressing into the mixture and mix everything well;
• Boil the beets and cut into cubes;
• Peel the potatoes, grate them using a Korean carrot grater (or cut them into thin strips) and fry them in oil in small portions. Remove each portion with a slotted spoon and place on a paper napkin to remove fat;
• Coarsely grate the pre-chilled sausage cheese;
• collect buckwheat, beets, cranberries, fish, potatoes, cheese, corn, eggs in one bowl, add the sauce, mix everything well and take the salad to the table.

Video on the topic:

A simple and quick snack with minimal ingredients

We will complement the egg salad with canned food only with green onions. For a standard can of fish you will only need a couple of feathers from this garden crop.

1. Boil two hard-boiled eggs.
2. Open canned fish, preferably in oil or its own juice (but not in tomato sauce), and mash with a fork.
3. Cut the green onions into rings and the eggs into cubes.
4. Mix all ingredients carefully.
5. If the canned food was “in its own juice,” season the salad with vegetable oil.
6. That's it, the dish is ready. But in order for all the components of the salad to combine and make it tastier, you need to keep it in the refrigerator for at least an hour.

Salads with rice: recipe No. 1

If you want the snack to serve as a light lunch, you need to increase its nutritional value. Put porridge in the salad, and the feeling of hunger will disappear until the evening. Rice is an ideal grain to add to snacks.

If you still have crumbly porridge, that’s good. If not, cook 75 grams of raw cereal. This amount of grains will yield 250 g of finished porridge.

Now you can start preparing the salad. Rice, eggs, canned food, cheese - these are the main ingredients.

1. Open the jar and grind its contents a little. But, unlike previous recipes, we are not overzealous. Sprats, for example, can simply be cut in half.
2. Then we transfer the fish along with the oil to the rice. Mix thoroughly.
3. Hard boil 4 eggs. Cool them in cold water, peel and cut into pieces.
4. Add to salad and mix again. Combine 150 g of sour cream and mayonnaise and season the salad with this sauce.
5. Top with three large shavings of a small piece of cheese (60-80 grams).
6. Decorate the salad with green onions and mayonnaise.
7. This appetizer can also be made as a holiday version by replacing canned food with lightly salted red fish. Hot smoked mackerel is also used.

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Recipe for fish salad with canned fish, corn and onions

Barley is suitable not only for porridge and pickle, but also for incredibly tasty salads. In this case, the dish has a light, breeze-like influence of Italian cuisine.

Ingredients:

• 180 g canned corn;
• vegetable oil;
• 1 small carrot;
• ground black pepper;
• 1 onion;
• 80 g dry pearl barley;
• 120 g yellow raisins;
• natural yogurt;
• 10 boiled quail eggs;
• fresh herbs (cilantro, parsley);
• 8 fresh cherry tomatoes;
• mayonnaise;
• 1 can of canned tuna.

Read: Salad with corn and sprats

Preparation:

• Boil the cereal in salted water;
• disassemble the tuna meat with a fork;
• cut the tomatoes into quarters;
• Fry finely chopped onion in oil until golden translucent; add pepper;
• cut the carrots into cubes and simmer for 5 minutes after the onions to make them a little softer;
• mix yogurt and mayonnaise in 1:1 proportions;
• Pour boiling water over raisins for 3 minutes;
• finely chop the greens;
• cut the eggs into halves;
• mix corn, eggs, herbs, fish, raisins, pearl barley, carrots, tuna, tomatoes and onions, add sauce, mix again and serve the salad.

Video on the topic:

The second recipe for canned rice salad: with cucumber, egg, cheese

This time we will need very little ready-made porridge - about 50 grams.

1. Open the canned food in vegetable oil and mash the fish with a fork.
2. Hard boil three eggs.
3. Three large shavings of 50 grams of hard cheese.
4. Peel one large cucumber. Cut into small cubes.
5. Peel the eggs and three finely.
6. This rice salad made from eggs and canned food is flaky. Therefore, we prepare all the ingredients in separate bowls.
7. Place canned fish on a beautiful flat dish in which the appetizer will be served.
8. To make the salad look more impressive and all its layers are clearly visible to guests, you can use a stencil.
9. Coat the fish with mayonnaise.
10. Place a layer of rice porridge on top.
11. Apply mayonnaise again.
12. Next, lay out the eggs evenly.
13. Once again coat with a thin layer of mayonnaise.
14. Cover with grated cheese.
15. This time we apply mayonnaise generously.
16. Sprinkle the salad with cucumber slices.
17. Decorate the appetizer with chopped dill and three parsley leaves.

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Third rice salad recipe

The more ingredients included in the snack, the more satisfying it will be. We suggest adding a jar of sweet corn to the list of ingredients. This product goes perfectly with boiled rice.

According to this recipe, a salad with canned food and eggs is prepared from fish in its own juice. The ideal option would be sardine, sockeye salmon, saury or pink salmon.

1. We drain the fish, put it in a bowl, and mash it with a fork.
2. Add a tablespoon of lemon juice. If the fish is dry, you can add a little brine from a jar.
3. Boil four hard-boiled eggs, peel, cut into small cubes, and add to the fish.
4. Chop a small red onion.
5. We also add it to the general pot along with 250 grams of boiled rice.
6. And finally, the last component of the salad is corn. We fish out half the beans from a standard jar. Add to appetizer.
7. Salt the dish and season with pepper. Season the appetizer with mayonnaise (2-3 tablespoons).
8. Decorate with chopped fresh herbs.
9. For a festive table, such an appetizer can be served not in a salad bowl, but in tartlets. In this case, you can decorate the dish with small sprigs of parsley.

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Salad with tuna, white beans and cucumber - quick and easy

Tuna goes perfectly with vegetables and legumes. And this is not a secret at all. Now I will share, in my opinion, the ideal salad recipe with this canned fish. It is eaten instantly, because it is very tasty!

The salad is provided without mayonnaise. Therefore, it will definitely be appreciated by connoisseurs of their beautiful figure and healthy eating. Even those who do not adhere to a diet will devour both cheeks.

What we need:

• Tuna in its own juice – 1 can
• Canned beans – 300 gr.
• Red onion - 1 pc.
• Tomatoes – 200 gr.
• Parsley – 10 gr.

Refueling:

• Salt - half a tsp. or to taste
• Ground pepper to taste
• Lemon juice – 1 tbsp. l.
• Olive oil – 3 tbsp. l.

Onion marinade:

• Salt - half a tsp.
• Vinegar – 1 tbsp. l.
• Granulated sugar – 1 tsp.
• Boiling water - about 1 cup

Let's start cooking:

Take one medium-sized onion. In general, you can take the amount of onion to your liking. Depending on how welcome he is in your family. So, we clean the head, cut it into quarters, and then into thin straws.

Transfer it to a bowl with sides. Pour vinegar, add the required amount of sugar and salt. Pour boiling water over until it completely covers the onion. Stir until the grains of sand and vinegar are evenly distributed.

Set aside for half an hour to allow the straws to marinate.

In the meantime, let's get to the rest of the ingredients. Wash the tomatoes, cut them into 2 parts, cut out the crust from the growth of the stalk. Next, chop the tomatoes into small cubes.

Transfer to a large mixing bowl.

Open the can of beans and drain all the liquid. Pour the beans into the bowl with the tomatoes.

Drain all the brine from the canned fish. Mash the pieces with a fork, just a little. There is no need to grate it into porridge, it is important to leave small pieces. We include fish in the dish.

Let's prepare a spicy dressing for our delicacy. Pour the required amount of olive oil into a bowl. Add salt and freshly ground pepper (or a mixture of peppers) here. Add lemon juice. Shake everything thoroughly so that the emulsion becomes homogeneous.

Finely chop the parsley. By the way, you can replace it with cilantro or your other favorite greenfinch.

Place the onion in a bowl, after draining the marinade. Add herbs and our dressing.

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As you may have guessed, all you have to do is stir and you're done! But I still advise letting it sit in the refrigerator for at least half an hour. Then the oil sauce will nourish all the ingredients, and the salad will become even tastier and richer.

Very budget salad

The classic Mimosa can be made cheaper by replacing hard cheese with its processed counterpart. We need three pieces. But when choosing processed cheese, you need to carefully read the label.

The cheapest segment is now made without milk fat at all. Modified starch will not improve the taste of salad with canned food, eggs and processed cheese and will not benefit your health.

1. Open the jar of raba in oil and crush it with a fork. Place on a plate in an even layer.
2. Very finely grate the processed cheese on top. You can also use a garlic press.
3. Sprinkle the cheese with red ground pepper and add a little salt to the dish.
4. Spread with a thin layer of mayonnaise. To do this, it is more convenient to use a silicone brush so as not to crush the fluffy curd mass (after all, it sticks together very much).
5. Cut several green onion feathers into rings.
6. Sprinkle them on the top layer.
7. Separate three hard-boiled eggs into whites and yolks.
8. The first three large shavings on the onion.
9. Coat with mayonnaise.
10. Now it's the turn of the yolks. They can generally be served with a fork and laid out in an even layer.
11. The dish must be cooled before serving.

“Mimosa” with canned tuna and cheese - step-by-step recipe

Mimosa salad is an integral part of many holiday tables. And it turns out very tasty with this fish. Its incredibly delicate and piquant taste will be appreciated by both household members and guests of the feast.

After I show and tell you how to prepare this delicious dish, you will see for yourself!

What we need:

• Tuna blanched in oil – 1 package (185 g.)
• Onion – 1 head
• Medium size potatoes – 3 pcs.
• Hard cheese – 100 gr.
• Medium carrot – 1 pc.
• Chicken eggs – 3 pcs.
• Mayonnaise – 180 gr.

How to cook:

Carrots, potatoes and eggs need to be boiled. The degree of readiness of vegetables is determined by the knife. Just pierce the fruit, if the knife goes in freely, without crunching, then everything is ready. Eggs need to be hard-boiled. After the water boils, this takes (depending on their size) 10-12 minutes. Then everything cooked needs to be cooled and cleaned.

To form the salad, take a flat plate. You can use an additional cake pan - this will make the dish look more festive.

Place grated potatoes on a coarse grater as the first layer.

Level it with a fork or spatula and compact it a little. Lubricate with mayonnaise.

Mash the tuna with a fork into a paste. Spread it over the potatoes so that the fish takes up the whole layer.

Finely chop the onion using a knife. We transfer it to a sieve, which, in turn, we place over a deep bowl.

This procedure will help the onion get rid of specific bitterness and become more tender and juicy.

We scald it with boiling water. Let it sit over the steam for 10 minutes.

Then scatter the onion evenly onto the fish layer. Coat with sauce.

The next stage is coarsely grated carrots. We mayonnaise it in the same way.

After cleaning, separate the eggs into white and yolk. Using a medium grater, mix the first one onto the carrot layer. Set the yolks aside for now. We'll need them later.

Grind the hard cheese with a fine grater. This will become the next floor. We level and compact well. Coat with mayonnaise.

And finally – finely grated yolks. They, like terry mimosa buds, decorate the salad of the same name. For beauty, you can decorate with sprigs of greenery. But this is optional. In general, the decor can be absolutely anything, or even absent altogether. After all, the dish is still very tasty!

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We put it in the refrigerator to get enough of the sauce for about 2 hours. Some even prepare it the night before the event - and this is a very good idea. After all, then the dish turns out very juicy and rich, much tastier than eating it immediately after cooking.

Don't forget to remove the ring before serving. :)

Mimosa with potatoes, but no cheese at all

Here is another variation of salad with canned fish and egg:

1. Wash three medium-sized potatoes and cook in their skins until tender.
2. Then cool, peel and cut into cubes.
3. While we are making potatoes, hard boil two eggs. Cool, peel, cut into the same cubes as the tubers. You can use an egg slicer.
4. Finely chop several stems of dill and parsley.
5. We open canned food “in its own juice”. We express the liquid.
6. Cut the fish itself into cubes.
7. Combine all the ingredients in a salad bowl, except for the greens.
8. Salt to taste, add spices if necessary.
9. Season the appetizer with mayonnaise and mix again.
10. To add variety to your dish, try replacing canned food with herring. But in this case, you need to add very little salt.

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Canned fish with cucumber

Photo: Shutterstock.com

• 3 pcs. potatoes
• 2 eggs
• 1 fresh cucumber
• 1 can of pink salmon, saury or tuna
• several green onions
• salt and black pepper
• mayonnaise

Step 1. Boil potatoes and eggs in separate saucepans. Peel the boiled potatoes with their skins and cut them into cubes.

Step 2. Cut the peeled eggs into cubes, cut the cucumber into strips and add to the potatoes.

Step 3. Mash the canned fish with a spoon and add to the rest of the products along with chopped green onions.

Step 4. Season the salad with mayonnaise, salt and pepper. Mix.

Step 5. Place in a bowl and garnish with herbs.

Warm salad

This dish can easily serve as a complete dinner. First, let's prepare the dressing:

1. Mix two tablespoons of soy sauce and one tablespoon of olive oil in a cup.
2. Add mustard at the tip of the knife.
3. Tear three lettuce leaves onto a plate with your hands.
4. Place whole canned sprats or sardines on top.
5. Egg and crouton salad must be prepared very quickly so that it does not have time to cool. Place a frying pan with vegetable oil on the fire.
6. Peel off the crust from several slices of white bread.
7. Cut the crumb into cubes.
8. Boil two eggs at the same time.
9. Fry the pieces of bread in oil until golden brown.
10. Pour hot oil and croutons over salad.
11. Season with sauce.
12. Quickly peel the eggs, cut them coarsely, and add them to the dish.
13. Sprinkle with sesame seeds and serve immediately.

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Festive salad with avocado

Procedure:

1. Tear 4-5 lettuce leaves into a dish with low edges with your hands.
2. Peel half of the red onion and chop into rings.
3. Scatter them randomly over the lettuce leaves.
4. Boil two hard-boiled eggs, peel and cut into four slices. We also place it on lettuce leaves.
5. Cut the fresh cucumber into slices and the tomato into slices. Arrange the vegetables on the dish.
6. Cut the avocado in half and remove the pit. Use a spoon to lift the peel and remove the pulp. Cut it into thin slices.
7. Open the can of canned tuna. Grind the fish, but not too much. Sprinkle with lemon juice.
8. Season this salad of eggs and canned food with olive oil. If you want to reduce the number of calories in the dish, then top it with low-fat yogurt.

The festive salad is ready!

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Fish salad with canned food is a “quick, tasty and inexpensive” salad. With this recipe with a photo, I just want to remind you of this salad, since you probably know it. The list of necessary products is minimal, so if you don’t know what kind of salad you can prepare for dinner quickly and tasty, then don’t forget about this quick fish salad.

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Video recipe for canned tuna salad with rice, vegetables and corn

This dish looks very festive, bright, with an incredible array of colors and aromas. And the taste is simply amazing, try it!

In the recipe:

• 200 gr. boiled rice
• 240-300 gr. canned tuna
• 120 gr. corn
• 2 bell peppers
• 60 ml olive oil
• 60 gr. olives or olives
• 8 cherry tomatoes
• 1 onion
• 1 bunch of parsley
• 1 lime or lemon
• salt and pepper - to taste

Today's selection turned out to be very cool! Each salad looks elegant, and the taste is in no way inferior. And the tuna included in the composition will help your body be enriched with beneficial substances and amino acids.

Salad with canned tuna is not only a good addition to lunch, but also a great dish for a holiday. Egg, avocado, Chinese cabbage or cheese are often added to the composition. In general, there are a lot of options.

I will be incredibly glad if you find today’s information useful. Goodbye!