Salads with meat

Vegetable salad with meat

Chop cooked cooled meat, boiled potatoes, cucumbers, apple and hard-boiled egg finely, mix, add green peas, and dress with mayonnaise. Place the remaining mayonnaise in a salad bowl, and decorate it with egg slices, meat pieces and green salad leaves.

For 200 g of meat - 2-3 potatoes, 1 apple, 2 fresh or salted cucumbers, 2 eggs (1 egg for decoration), 8 tbsp. spoons of tinned green peas, 1/2 cup mayonnaise, green salad for decoration.

Poultry or game salad

Cut the fillet of boiled or fried chicken (grouse or partridge), boiled potatoes, cucumbers, hard-boiled egg and peeled apple into slices, cut thin salad leaves into 2-3 pieces each, put them in a bowl, salt and mix with mayonnaise, adding salt, vinegar (or lemon juice) and icing sugar. Put the dressed salad in a salad bowl, and decorate it with green salad leaves, slices of hard-boiled eggs, and slices of tomatoes and fresh cucumbers. 

For 4 chickens (1 grouse or partridge) - 4 potatoes, 2 fresh or salted cucumbers, 100 g of green salad, 2 eggs (1 egg for decoration), 1 apple, 2 cups of mayonnaise, 1 tbsp. vinegar (or lemon juice), 1 tbsp. (or lemon juice), 1/2 teaspoon of icing sugar.

Grilled Chicken Salad with Avocado and Bacon

This salad combines the rich flavours of grilled chicken, crispy bacon, and creamy avocado. Season the chicken breast with salt, pepper, and a bit of olive oil. Grill it over medium heat for about 5-7 minutes on each side until cooked through. Let it rest for a few minutes, then slice thinly. In a skillet, cook the bacon over medium heat until crispy (about 5 minutes). Remove from the pan, place on a paper towel to drain, and crumble once cooled. In a large salad bowl, combine mixed greens, halved cherry tomatoes, red onion, and avocado slices. Place the grilled chicken slices and crumbled bacon over the top of the salad. Whisk together olive oil, balsamic vinegar, and Dijon mustard. Season with salt and pepper to taste. Drizzle the dressing over the salad, sprinkle feta cheese and parsley, then toss gently. Serve immediately for the best taste.

Ingredients:

• 200g grilled chicken breast (sliced)
• 4 strips of bacon (cooked and crumbled)
• 1 ripe avocado (sliced)
• 100g mixed greens (arugula, spinach, or lettuce)
• 100g cherry tomatoes (halved)
• 50g red onion (thinly sliced)
• 30g feta cheese (crumbled)
• 10g fresh parsley (chopped for garnish)

For the Dressing:

• 30ml olive oil
• 15ml balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
  
  

Steak Salad with Blue Cheese and Walnuts

This hearty steak salad is perfect for meat lovers, with a mix of bold flavours from the steak and blue cheese. Season the steak with salt and pepper. Heat a skillet or grill pan over medium-high heat and cook the steak for 3-4 minutes per side for medium-rare (adjust depending on your preference). Let it rest for 5 minutes, then slice thinly. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, and toasted walnuts. In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste. Add the sliced steak on top of the salad and sprinkle with crumbled blue cheese. Drizzle the dressing over the salad and toss gently. Serve immediately while the steak is warm for the best flavour.

Ingredients:

• 200g sirloin steak
• 100g mixed greens
• 100g cherry tomatoes (halved)
• 50g walnuts (toasted)
• 50g blue cheese (crumbled)
• 50g cucumber (sliced)

For the Dressing:

• 30ml olive oil
• 10ml lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
  
  

Turkey and Cranberry Salad

A perfect salad for holiday leftovers, combining roasted turkey with sweet cranberries and crunchy almonds. Use leftover roasted turkey or roast a fresh turkey breast, seasoning with salt, pepper, and olive oil. Let it rest for 5-10 minutes, then shred or slice into bite-sized pieces. In a large bowl, place mixed greens, cucumber slices, and red onion. In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste. Add the sliced turkey, dried cranberries, toasted almonds, and crumbled goat cheese on top of the salad base. Drizzle the dressing over the salad and gently toss. Serve immediately while the turkey is still slightly warm, adding more cranberries or almonds as desired for extra sweetness and crunch.

Ingredients:

• 200g roasted turkey breast (sliced or shredded)
• 100g mixed greens (spinach, arugula, or lettuce)
• 50g dried cranberries
• 30g slivered almonds (toasted)
• 50g goat cheese or feta (crumbled)
• 100g cucumber (sliced)
• 50g red onion (thinly sliced)

For the Dressing:

• 30ml olive oil
• 15ml apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste
  
  

Spicy Beef Salad

A bold and spicy salad that pairs tender beef with fresh vegetables and a kick of chilli. Season the beef steak with salt and pepper. Grill or pan-sear the beef for about 3-4 minutes per side, depending on how rare you prefer it. Let the beef rest for a few minutes before slicing it thinly. In a large salad bowl, combine mixed greens, bell pepper, cucumber, shredded carrots, and chilli slices. In a small bowl, whisk together soy sauce, lime juice, sesame oil, honey, and minced garlic. Season with salt and pepper as needed. Place the sliced beef over the salad base. Pour the dressing over the salad and toss gently. Garnish with fresh cilantro, if desired, and serve immediately.

Ingredients:

• 200g beef steak (flank or sirloin, sliced thin)
• 100g mixed greens
• 50g red bell pepper (thinly sliced)
• 50g cucumber (sliced)
• 30g carrot (shredded)
• 1 small red chilli (sliced thin)
• 10g fresh cilantro (optional for garnish)

For the Dressing:

• 20ml soy sauce
• 10ml lime juice
• 10ml sesame oil
• 1 tsp honey
• 1 garlic clove (minced)
• Salt and pepper to taste
  
  

Lamb Salad with Mint and Yogurt Dressing

A refreshing lamb salad featuring Mediterranean flavours with a creamy yoghurt dressing. Grill or roast the lamb seasoned with salt, pepper, and olive oil. Once cooked, let it rest for a few minutes before slicing thinly. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. In a small bowl, mix together yoghurt, lemon juice, chopped mint, minced garlic, and season with salt and pepper. Place the sliced lamb over the salad base. Drizzle the mint yoghurt dressing over the top and gently toss the salad. Garnish with additional mint leaves if desired, and serve immediately.

Ingredients:

• 200g lamb (grilled or roasted, sliced thin)
• 100g mixed greens (spinach, arugula, or romaine)
• 100g cherry tomatoes (halved)
• 50g cucumber (sliced)
• 30g red onion (thinly sliced)
• 10g fresh mint leaves (chopped)

For the Dressing:

• 50g plain yogurt
• 10ml lemon juice
• 10g fresh mint (chopped)
• 1 garlic clove (minced)
• Salt and pepper to taste