Ingredients:

• Pickled honey mushrooms - 1 jar
• Onions - 1 pc.
• Green onions - 1-2 bunches
• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Ham - 200-300 grams
• Eggs - 4 pcs.
• Mayonnaise for dressing

Why honey mushrooms?

Among various types snacks deserved attention mushroom salads: Housewives appreciate them for their piquant taste, delicate aroma and ease of preparation.

Particularly popular is the salad with pickled honey mushrooms, the ingredients of which can be changed at your discretion, and the taste will still be amazing. You can marinate honey mushrooms yourself or buy ready-made mushrooms; fortunately, finding them in supermarkets is not difficult.

Honey mushrooms go well with most foods: ham and chicken, various vegetables, eggs. Find best recipe A salad with pickled honey mushrooms is simply impossible - they are all good: holiday puffs, light diet ones, with various dressings and spices.

The complexity of preparing a dish will depend only on the ingredients used, and small size The mushrooms themselves will help save time, because they do not need to be chopped. As a rule, preparing any salad with pickled honey mushrooms is not difficult even for a novice cook, and a recipe with a photo will help to present the dish beautifully.

Preparing the salad

Preparing such a tasty and simple salad with pickled honey mushrooms will take about 1 hour.

First you need to boil the jacket potatoes and carrots, preferably in salted water, cool, and peel. Hard-boil the eggs and cool in cold water to make them easier to peel. Drain all excess liquid from the mushrooms and transfer from the jar to a separate bowl; if necessary, the mushrooms can be rinsed with water.

When all the ingredients are prepared, cut them into small cubes, chop the eggs, finely chop the green onions, and leave the mushrooms whole. The salad is laid out in layers. To do this, you need to take a deep salad bowl and put all the honey mushrooms in it as the first layer.

1. Lightly coat the mushrooms with mayonnaise and sprinkle on top green onions. Mayonnaise should be coated with each subsequent layer, including the last one. It is better to apply the sauce with a mesh.
2. Place the next layer of diced ham, sprinkle with chopped onions. Place boiled carrots and potatoes in the next layers. Instead of cutting these ingredients into cubes, you can grate them on a coarse grater.
3. The last layer is boiled eggs, pre-chopped with a fork.

The finished salad with ham and pickled honey mushrooms must be placed in the refrigerator for at least 1 hour (the longer it sits, the better the layers will be soaked). After this time, remove the bowl of salad and carefully turn it over onto a large flat plate. You can sprinkle this dish with green onions on top.

A similar recipe is used to prepare a salad with pickled honey mushrooms and chicken, which replaces ham. This appetizer can be made not in puffs, but simply mix all the ingredients with dressing and place in portioned bowls or a salad bowl.

Simple and delicious recipes

In general, if you are preparing a salad with pickled honey mushrooms and potatoes, you can use any meat ingredients: smoked chicken breast, tongue, boiled beef, etc.

By the way, salads with mushrooms, in particular with pickled honey mushrooms, are very satisfying even without the addition of “heavy” ingredients such as potatoes and eggs. For example, such a spicy and light appetizer as a salad with pickled honey mushrooms and cheese can be a great addition festive table.

To prepare it you will need boiled chicken fillet, canned pineapples, mushrooms, tomatoes and hard cheese. Cut all ingredients, except honey mushrooms, into thin slices, and grate the cheese on a coarse grater. The salad can be made into layers by placing the ingredients in a deep salad bowl (chicken - pineapples - mushrooms - tomatoes - cheese), coating each layer with mayonnaise, or simply mix all the ingredients.

And the simplest salad that you can quickly snack on, with pickled honey mushrooms and onions. For it you need to boil the potatoes, cut them into large slices, add honey mushrooms and onion cut into half rings. Salt everything and season with vegetable oil.

It won’t take much time to prepare a salad with pickled honey mushrooms, for the design of which you can use a photo, and the finished dish will pleasantly surprise everyone who tries it. But it is important to remember that these mushrooms have quite a pronounced taste, so it is better to choose products with a mild or mild taste as additional salad ingredients.

There are many variations in the preparation of salad, the basis of which is pickled cucumbers. You can experiment with the ingredients and dressing used, guided by personal preferences regarding the taste of the salads.

In preparing salads, you can use pickled mushrooms of various types, but experienced housewives most often prefer honey mushrooms, citing their pleasant aroma, taste and small size.

The fact is that it is better to use whole mushrooms, so it is recommended to purchase the product in a glass container so that you can estimate their size.

One of the most popular is the tandem of pickled mushrooms with chicken meat. This salad will not only be incredibly tasty, but also quite filling, and its preparation will not take much time and effort. The ingredients you will need to prepare the salad are:

• chicken fillet – 200 g;
• pickled honey mushrooms - one small tin can;
• potatoes – 4 pcs.;
• chicken eggs – 2 pcs.;
• dill;
• mayonnaise for dressing.

First you need to boil the chicken fillet in lightly salted water, and after cooling, cut the meat into small cubes. Boiled and cooled potatoes should be peeled and also cut into cubes. You need to do the same with eggs, after boiling them.

All ingredients can simply be mixed and seasoned with mayonnaise, but experienced housewives recommend forming the dish in several layers. So, you must first put honey mushrooms on the bottom of the salad bowl, the second layer is chicken meat, the third is eggs, and the last is chopped potatoes. In this case, each layer must be lubricated with mayonnaise.

It is recommended to leave the salad in the refrigerator for at least 2 hours before eating it, because the ingredients must be well soaked. Just before serving, the salad can be topped with chopped dill.

By supplementing the main ingredients with hard cheese, you will be able to prepare a salad with an incredibly delicate taste. To do this you should use:

• chicken fillet – 500 g;
• pickled honey mushrooms – 400 g;
• hard cheese – 300 g;
• green parsley;
• mayonnaise for dressing;
• freshly ground pepper.

As in the previous recipe, the chicken fillet must first be boiled in salted water, and after cooling, cut into strips. Hard cheese must be crushed using a coarse grater.

The chopped meat should be thoroughly mixed with honey mushrooms and hard cheese, then seasoned with mayonnaise and pepper to taste. After steeping for 10 minutes, the salad will be ready to eat.

Marinated honey mushrooms go well with ham, a salad with which can also often be seen on holiday tables. This dish is prepared from:

• pickled honey mushrooms – 200 g;
• ham – 200 g;
• potatoes – 3 pcs.;
• chicken eggs – 4 pcs.;
• green onions;
• mayonnaise;
• salt and ground black pepper to taste.

In this case, it is also better to form the salad in layers, laying mushrooms in the first layer, followed by green onions with chopped ham and chopped potatoes. The last layer of salad should consist of chopped chicken eggs.

Each layer should be greased with mayonnaise, and it is recommended to add a little salt to the potatoes to improve the taste of this vegetable. Before serving, the salad should be left in the refrigerator for several hours.

As a light snack, you can prepare a salad, the main components of which are:

• pickled honey mushrooms – 150g;
• sweet pepper – 250 g;
• tomatoes – 1 pc.;
• green onions – 50 g;
• onions – 1 pc. small sizes;
• fresh dill – 20 g;
• olive oil– 2 tbsp. spoons;
• lemon juice– 1 tbsp. spoon;
• salt to taste.

Bell peppers must be cut into strips. Moreover, if you want to create a salad that would be a good decoration for the holiday table, it is recommended to use sweet peppers with different shades.

But when choosing tomatoes, it is better to give preference to fleshy types. Vegetables should be washed and cut into small cubes.

The onions are cut into half rings, after which they are poured with boiling water for several minutes. This procedure necessary to cope with bitterness that may not the best way affect the taste of the salad. All prepared components must be thoroughly mixed.

You can use olive oil and lemon juice as a salad dressing. Thoroughly mixed ingredients must be salted, peppered and garnished with chopped herbs.

This salad does not require infusion, so it can be served immediately after preparation.

Bon appetit!

Salad with pickled mushrooms and ham is a layered salad that combines mushrooms, ham, eggs and boiled vegetables. It’s easy to prepare and looks amazing, so feel free to treat it to your loved ones, family and guests on the upcoming holiday.

Salad with pickled honey mushrooms and ham belongs to the so-called “turnover dishes”, because initially the ingredients are placed in a certain order in a deep bowl, and then the already formed one is turned over onto a serving plate and decorated.

Salad with pickled honey mushrooms recipe with ham

Ingredients:

pickled honey mushrooms – 1 jar (I have 350 ml)

ham – 200 g

chicken egg – 4 pcs.

potatoes – 2-3 medium-sized tubers

carrots – 2 pcs. medium size

purple salad onion – 1 onion

mayonnaise – 150-200 ml

salt - 0.5 tsp.

greens for decoration - a few sprigs

How to prepare a salad with honey mushrooms and ham:

Some of the salad ingredients must be pre-boiled.

Boil the eggs until hard-boiled. Remember that after boiling they should not be cooked for more than 10 minutes, otherwise the yolks will become gray. Cool the eggs, bay cold water, remove the shell and grate on a coarse grater.

Boil potatoes and carrots “in their skins” (that is, without peeling them) in a saucepan on the stove or in a slow cooker. To make vegetables easy to clean in the future, immediately after cooking they must be placed in cold water and let it cool in it. Remove the skin and grate using a large hole grater.

Cut the ham into small cubes with a sharp knife, literally 0.5 x 0.5 x 0.5 centimeters. It goes well with pickled mushrooms and adds satiety to the salad, enriching it with bright taste.

We will form the salad in layers, placing them in a deep container. A salad bowl or a small-diameter saucepan is suitable for this purpose; I used a ladle.

Cover the container with cling film or plastic bag(you first need to cut it along two seams to get a large piece of polyethylene in one layer).

There are two options for forming the salad: either grease each layer with mayonnaise, or first combine each ingredient with mayonnaise in a separate plate, mix, and then place in a container.

Place the ham as the first layer.

Next is the egg layer, adding a pinch of salt. Place on top of the ham and smooth out.

The next layer is carrot. It can also be seasoned with salt if desired.

The last layer is potatoes. Compact and level it using a silicone spatula.

Place in the refrigerator for 2-3 hours. The salad will be well soaked and the layers will “set”. Then invert the container onto a large serving platter and remove the cling film.

All that remains is to supplement the salad with its main ingredient – ​​pickled honey mushrooms. Open the jar and drain the mushrooms in a colander or strainer. Allow the brine to drain completely. But I strongly advise against rinsing pickled mushrooms. Chop the chopped purple onion on top of the salad and place a mound of mushrooms on it. Garnish with herbs of your choice - this can be fresh parsley, celery or dill sprigs.

An excellent salad, both in taste and in its appearance, which definitely catches the eye, is completely ready. By the way, you can experiment and swap the layers, or exclude boiled carrots from the recipe (I know many people who categorically dislike them). I'm sure it will still turn out delicious.

Bon appetit from the Ladle Spoon!!!

Salad with pickled honey mushrooms and potatoes

Ingredients:

Pickled cucumbers - jar;

Red onion - a couple of pieces;
- potatoes - 6 pcs.;

Vegetable oil.

Recipe:

Cut the washed and cooled potatoes into slices or into cubes.
Next, cut the cucumbers into circles. If the circles turn out to be large, then divide them in half.
Drain the water from honey mushrooms and mix them with potatoes and cucumbers. Mix everything, add onion rings, and season with oil. Instead of oil, you can use the liquid drained from honey mushrooms.

Salad with pickled honey mushrooms and chicken recipe with photo

Ingredients:

Mayonnaise - 200 g;
- boiled eggs - 3 pcs.;
- boiled potatoes - a couple of pieces; - pickled honey mushrooms - 200 g;
- bell pepper- half;
- chicken fillet - 200 g;
- hard cheese - 100 g;
- walnuts (chopped) - 50 g.

Recipe:
Cut all the ingredients into cubes and grate the cheese. Mix everything well, add nuts, pepper, salt, and mayonnaise. Mix everything again.

Salad with pickled honey mushrooms with potatoes and onions

Ingredients:

Pickled honey mushrooms - 300 grams;
- Red onion;
- boiled potatoes - 4 pcs.;
- sunflower oil;
- dill.

Recipe:

Pour the mushrooms into a colander and wait for all the brine to drain.
Cool the boiled potatoes and peel them, then cut them into small cubes. Chop the onion and dill.

Mix all ingredients in a bowl and pour in vegetable oil.

Salad with pickled mushrooms and ham

Ingredients:

Pickled honey mushrooms - jar;
- ham - 300 grams;
- green onion;
- eggs - 3 pcs.; - boiled potatoes “in their jacket” - 3 pcs.;
- mayonnaise.

Recipe:

Place the following layers in a deep dish:

Marinated mushrooms, pour mayonnaise;
- followed by chopped green onions, mayonnaise; - then lay out cubes of ham and mayonnaise again;
- then potato cubes, which we pour with a layer of mayonnaise;
- and the final layer - chopped eggs.

Place the finished salad in the refrigerator. Before serving, turn the salad onto another plate.

Bon appetit!!!

I really like salads with pickled honey mushrooms, both homemade and store-bought. I especially like their red heads on the very top layer of the salad, like the Ryzhiki salad, it looks very appetizing. And any other salad that contains such small mushrooms will always be the main holiday dish on the table. Salads with pickled honey mushrooms can be prepared by combining a variety of products: fresh and processed vegetables, chicken, ham, cheeses, eggs, pickled and canned foods. Lucky are those who prudently prepare preserves for the winter: you can get a jar of fragrant pickled honey mushrooms from your supplies and prepare a delicious salad from them. And as always, in this article, Perchinka has collected for you the most delicious and interesting salads with pickled honey mushrooms.

1. Salad with ham

Ingredients:

• Boiled eggs - 3 pcs.
• Boiled potatoes - 2-3 pcs.
• Korean carrots - 150g.
• Ham good quality- 200-300 gr.
• Green onion feathers - 1 bunch.
• Pickled mushrooms.

Preparation:

Grate the eggs and potatoes using a large hole grater.
Cut the ham into small cubes.
Finely chop the green onions.
Place all the ingredients in a salad bowl in layers: potatoes, Korean carrots, eggs, ham, onions. Grease each layer with mayonnaise.
Top the salad with pickled honey mushrooms.
Salad with honey mushrooms is ready for your holiday dinner.

• It is recommended to buy pickled honey mushrooms in glass containers - this way you can assess the size and condition of the mushrooms. All mushrooms should be the same size and not have black or dark spots.
• The marinade itself should not be too viscous or, conversely, excessively liquid. Cloudiness of the marinade in the jar indicates a spoiled product, which means the product has already fermented.
• Good pickled mushrooms should be gray-beige to dark brown in color. Orange color mushrooms most likely speaks of artificial cultivation. This product is significantly inferior in taste to natural pickled honey mushrooms.
• Before preparing a salad with pickled mushrooms, you need to strain off the excess liquid and put it in a bowl.

2. Salad with tongue *Festive*

Ingredients:

• 4 boiled eggs
• 400 grams of boiled beef tongue
• 1 onion
• 2 pickled cucumbers
• 300 grams fried chicken fillet
• 2 boiled carrots
• 100 grams of grated cheese
• 150 grams of pickled mushrooms
• mayonnaise
• salt, sugar, vinegar, boiling water for marinade.

Preparation:

Cut the tongue into strips. Cut the fried chicken fillet into strips. Finely chop the onion and marinate with a pinch of sugar, a pinch of salt, 1 tbsp. l. vinegar and boiling water. Cut the pickled cucumbers into strips.
We begin to form the salad. It is better to use a special form for this. The first layer is grated boiled eggs. Make a mesh of mayonnaise on top.

3.Salad *Mushroom Glade*

Ingredients:

• Pickled mushrooms (honey mushrooms) - 500 g
• Greens (onion, parsley, dill), chopped - to taste
• Carrots (boiled) - grated on a coarse grater
• Pickled cucumbers - cut into thin slices or grate on a coarse grater
• Chicken breast (boiled) - finely chopped
• Cheese - 100-150 g
• Boiled eggs - 3 pcs.
• Boiled potatoes - 2-3 pcs.

Preparation:

Grease a salad bowl or pan with vegetable oil, cover with cling film so that the edges hang over the salad bowl. Then lay tightly in layers in the following sequence: mushrooms - greens - carrots - cucumbers - chicken breast- cheese - eggs - potatoes. Do not lubricate layers 1 and 2 with mayonnaise, then lubricate subsequent layers. Place the salad in the refrigerator overnight. Then turn the salad bowl or pan over and carefully place it on a dish (pull the edges of the film). Sprinkle the side edges of the salad with herbs or grated cheese.

• Salads can be prepared by mixing all the salad ingredients together with dressing or arranging the products in piles. In many recipes for salad with pickled honey mushrooms, the products are laid out in layers and coated with dressing.
• The choice of dressing itself is not limited either: you can use mayonnaise, sour cream, a mixture of mayonnaise and sour cream, vegetable oils and a wide variety of sauces prepared on the basis of mayonnaise or butter with the addition of spices and herbs.
• There is one more secret: if the recipe uses onions, you can pre-marinate them in a mushroom marinade.

4. Salad with chicken and Korean carrots

The main feature of the dish is that it can be decorated in several ways: in the form of a sun, a forest clearing or a fly agaric mushroom. In general, let’s prepare and let your imagination run wild!

Ingredients:

• 400 g boiled chicken fillet;
• 350 g Korean carrots;
• 350 g pickled mushrooms
• 4 eggs;
• 200 hard cheese;
• 200 g salad mayonnaise;
• salt, pepper (to taste);
• a couple of sprigs of greenery, olives

Preparation:

We cut the fillet into strips along the grain, and then make neat cubes. Three cheese on a grater. Separate the whites and yolks and mash them with a fork. Place the fillet on a wide plate and brush with mayonnaise. Next, add the carrots. The next layer is cheese, then honey mushrooms. And again season with mayonnaise. Next, distribute the protein, grease with mayonnaise, giving the dish a round shape. Sprinkle with Korean carrots again. Decorate with herbs and olives.

5.Korean salad with chicken and cucumbers

Ingredients:

• 2 legs
• 2 medium cucumbers
• 200 grams of pickled mushrooms
• 1 medium carrot
• 1 medium red onion
• 1 red chili pepper (10 cm long)

For refueling:

• 5 tbsp olive oil
• 1 teaspoon white wine vinegar
• a few drops of balsamic vinegar
• 1 tbsp grainy mustard
• soy sauce 1 tsp.
• salt to taste

Preparation:

First, finely chop the carrots or grate them on a Korean grater.
Then finely chop the chicken and lightly fry it in a frying pan, stirring constantly, add it to the carrots. Cut the cucumbers into thin strips with a vegetable peeler, add pickled honey mushrooms to the carrots, chicken and cucumbers. If you want a little spiciness, and it is very harmonious in this salad, then subtly chop the chili pepper. Pour dressing over all ingredients and mix well, the salad is ready.

6. Salad *Pine forest* with pickled honey mushrooms

I really love salads with pickled honey mushrooms. I recently tried this salad at a friend’s house at a holiday, and I decided to prepare it for myself for the weekend, but with some adjustments. original recipe The salad *Sosnovy Bor* includes onions. I replaced them with green onions, they are healthier and look like spring in the salad bowl. I replaced the meat with boiled chicken fillet. In my opinion, the salad became more tender and the taste only benefited from it.

And with this amount of food I get two plates of salad.

Ingredients:

• Potatoes 6 PC.
• Onion green 2 small bunches
• Chicken meat 400 grams
• Eggs 6 pcs.
• Honey mushrooms pickled 200 grams
• Green salad

Preparation:

Boil potatoes, eggs and chicken fillet. Cut the potatoes into cubes.Break the chicken fillet into fibers (large).Chop green onionsTear the salad with your hands without cutting into small pieces.Open the mushrooms and rinse them with cold water to remove mucus.Place lettuce leaves on a plate or salad bowl. I didn’t mix all the eggs with the salad, but decided to cut 2 of them coarsely into mugs and put them on the side. Place the mixed salad on the lettuce leaves and place the mushrooms on top of it. Everyone liked the salad, it looks aesthetically pleasing, tasty and healthy.

7. Potato and white bean salad

Ingredients:

• 400 g potatoes
• 200 g pickled mushrooms
• 200 g white beans
• 100 g salad onions
• vegetable oil for dressing
• salt

Preparation:

Boil the potatoes, cool and cut into cubes. Boil the beans or use ready-made ones in a jar. Finely chop the onion and marinate in the honey mushroom marinade by adding vinegar. Add mushrooms and mix everything with mayonnaise.

8.Cabbage and apple salad

Ingredients:

• Canned mushrooms - 100 g;
• Fresh cabbage - 200 g;
• Sour apple 1 pc.
• Vegetable oil - 3 tbsp. spoons;
• Ground black pepper;
• Onions - 1 pc.;
• Sugar - 3 teaspoons; Salt.

Preparation:

Finely chop the cabbage, cut the apple into strips, cut the onion into thin half rings and pour over boiling water to remove the bitterness. Drain the mushrooms in a colander, let the liquid drain, then fry in vegetable oil about 5 minutes and wait until it cools down. Add mushrooms to the bowl with cabbage, salt and pepper to taste, add sugar. Season with vegetable oil.

9. Salad with peas and pickled cucumbers and olives

Ingredients:

• Potatoes - 2-3 pieces
• Marinated honey mushrooms – 300 grams
• Green peas - 100-150 grams
• Olives - 15-20 pieces
• Garlic - 2-3 cloves
• Fresh parsley - To taste
• Vegetable oil - 3-4 tbsp. spoons
• Salt - To taste
• Ground black pepper - To taste

Preparation:

Wash the potatoes and boil them in their jackets. Cool, peel and chop.