Not every woman experiences positive emotions in relation to dishes that contain fresh onions. To avoid the appearance of a special aroma with bright notes in their kitchen, resourceful housewives have learned to resort to some tricks. In this article, you will learn how to prepare pickled onion salad and present it well. familiar dish in a new light.

pickled onion recipe

Before you start preparing your favorite salad or appetizer, learn how you can pickle onions. Use the recipe below:

  • Peel four onions from the husk and cut them into thin rings.
  • Pour boiling water over the prepared product.
  • For the marinade, mix one tablespoon of sugar, one tablespoon of vinegar, a teaspoon of salt, and half a glass of clean water at room temperature.
  • Put onion rings in a suitable dish, pour marinade over them, cover with cling film and leave in the refrigerator for two hours.

You can make your own changes to this recipe if you like. For example, take lemon juice instead of vinegar or add more sugar.

This simple salad contains only two ingredients, but you will not remain indifferent to its taste and will definitely cook it in the future. We will prepare pork heart salad with pickled onions as follows:

This interesting appetizer is prepared very quickly and does not require special expenses. It will look great both on the festive table and during a simple family dinner. Salad with pickled onions and chicken is prepared as follows:

  • Fillet of chicken (250 grams) with water and boil until tender.
  • Boil three chicken eggs.
  • Peel two medium onions, cut into half rings and marinate in 9% vinegar with salt and sugar. After 10 or 15 minutes, the marinade can be drained, and the onion mixed with a spoonful of vegetable oil.
  • Grind the chicken meat and put it on the bottom of a flat salad bowl, put a layer of pickled onions on it, and then chopped proteins. Lubricate the surface of the salad with mayonnaise and sprinkle it with yolks. Garnish the edges of the salad with cucumber rings and fresh herbs.

Meat salad with pickled onions

We won't list the ingredients for this hearty and savory snack. You can be guided by your taste and take products in the quantity in which you like best. Read how to cook meat salad with pickled onions, and feel free to move from theory to practice:


Potato salad with pickled onions

Satisfying vegetable salad will delight you at any time of the year. It is prepared from simple and available products. How to do potato salad with pickled onions:

  • Boil washed, but not peeled potatoes (100 grams) until tender. Drain the water and leave it to cool.
  • Peel one onion, cut into half rings and marinate in any way convenient for you.
  • Boiled potatoes peel off the skin and cut into cubes.
  • 200 grams of fresh radish cut into thin rings.
  • Cut 200 grams of pickled cucumbers into cubes.
  • Finely chop four stalks of celery with a knife.
  • For dressing, combine three tablespoons of grained mustard, 30 ml of olive oil, two tablespoons of white wine vinegar, salt and ground pepper to taste.
  • Combine all ingredients, mix well.

Sprinkle the salad with chopped green onions before serving.

Spicy salad with chicken and ham

Pickled onions will be the highlight of this delicious and hearty salad. This appetizer can be served as an independent dish or cooked with festive feast. So, we bring to your attention delicious salad with pickled onions and ham (recipe below):


Layered salad with tuna and pickled onions

This delicious and beautiful salad sure to please your guests. Its preparation will not take too long:

  • Cut 100 grams of onion into thin strips and marinate in apple cider vinegar with salt and black pepper.
  • Hard boil three eggs and grate coarse grater.
  • Open a jar with canned tuna, drain excess liquid, and rub the contents with a fork.
  • Grate 100 grams of hard cheese on a fine grater.
  • Put the following layers on a flat dish: first pickled onion (well squeezed), then fish, egg, mayonnaise, canned corn(one jar), again mayonnaise and cheese.

Garnish the finished dish with chopped herbs and serve.

Salad with chicken liver and pickled onions

This dish will be a wonderful snack during a friendly feast. It will be very tasty if you serve it hot, as well as cold. Carefully read the instructions on how to cook a liver salad with pickled onions and carrots:

  • Rinse one kilogram of raw liver and boil in salted water. finished product cool and cut into cubes.
  • Boil 200 grams of carrots in their skins, let them cool, peel, and then chop with a knife or grate on a coarse grater.
  • 250 grams of pickled cucumbers cut into thin strips.
  • Combine all prepared foods, add green peas (one jar) and 150 grams of pickled onions.
  • Salad and season with low-fat sour cream.

We will be glad if you find the recipes collected for you in this article useful. Salad with pickled onions will be appropriate for a family dinner, and at the festive table. cook different variants this snack and surprise your loved ones with new tastes.

When we expect guests or just want to please ourselves, not only the taste of the dish, but also its design is of great importance. As festive snack try the chicken and pickled onion salad - simple, elegant and quite savory. It can be made in portions and served in verrines, then even the most ordinary homemade dinner will become more appetizing and solemn.

How and why to cook pickled onions

O useful properties Everyone knows onions: they boost immunity, fight viral diseases, contain vital vitamins, such as C or iron, and much more. But at the same time, many are confused by its pungent taste and pungent smell. It is in this case that it is worth preparing pickled onions - tasty, fragrant and crunchy, but without bitterness and volatiles. essential oils, it is suitable for both salads and hot dishes.

Pickled onions can be cooked separately and stored for quite a long time in the refrigerator.

There are several basic recipes, but in any case, you should follow simple rules.

  • Much depends on the type of onion itself. For preparations, you can take the standard onion, but traditionally, including in Caucasian cuisine, it is preferable to choose purple as less sharp. White onions and shallots are slightly sweet when marinated, but if the main dish is spicy or spicy, this contrast can add extra flavor.
  • The speed of the marinade and its properties depend on how finely we chop the onion. The thinner the rings or half rings are cut, the more tender the seasoning will turn out.
  • The bitterness of the vegetable can be neutralized by hot water and acid. Depending on personal preferences, you can choose vinegar, table or wine, or lemon as the latter.

The recipe for a salad with pickled onions and chicken breast is quite simple, but if you make a blank of onions and boil others necessary ingredients in advance, the entire assembly process will go very quickly.

So, what do you need to prepare such a portioned snack.

Layered salad with chicken and pickled onions

Ingredients

  • Chicken breast - 2 pcs.
  • Purple onion - 1 pc.
  • Eggs - 2 pcs.
  • Potato - 1 pc.
  • Greens - to taste
  • Mayonnaise - to taste
  • Vinegar - 3 tbsp.
  • Sugar - 1 tbsp.
  • Salt - to taste
  • Spices - for the broth

How to make a salad with chicken and pickled onions with your own hands

Let the chicken fillet cook

  • We wash the chicken breast, fill it with cold water and put it on a strong fire.
  • When the water boils, remove the foam and reduce the heating of the burner. If you really want to, white meat can be replaced with a thigh or even take a lean part of a turkey.
  • After the foam has been removed, add spices for the broth to the chicken. It can be onions, carrots, stalk celery. From spices, season with fragrant and black pepper, bay leaf, thyme. We use what is at hand. Let it simmer on low heat for 20 minutes.
  • After 20 minutes, salt the meat to taste and cook until tender. This will take about 20 more minutes, depending on what part of the bird we are using for this recipe. The breast will take less time, the thigh a little more.
  • When the meat becomes soft, turn on the fire and leave to cool directly in the broth.

While the chicken is resting, pickle the onion

  • We clean the onion from the husk, cut it in half or into quarters, and then chop it as finely as possible. The thinner the layers, the more tender the salad will turn out.
  • We heat up about 0.5 cups of water. Add sugar, salt and vinegar to it. Stir until the spices are completely dissolved.
  • We put the chopped onion in the solution, mix and leave until complete cooling. If we are preparing onions exclusively for this salad, we are counting on a couple of hours. But the onion can be pickled in advance and stored in the refrigerator, then we skip this step.

Boil vegetables for salad

  • Peel the potatoes and soak them in cold water. Salt and set to boil over high heat. After 15-20 minutes, we try for readiness. Boiled potatoes should be easy to pierce with a knife.
  • In a separate bowl, boil the eggs in the usual way: pour cold water, bring to a boil and leave on fire for 5-7 minutes. To make it easier to peel the eggs, rinse them with ice water.

Now that all the components are ready, let's start designing

A puff salad with pickled onions and chicken breast looks beautiful when served in portions, so we take transparent tall glasses according to the number of guests.

  • Grate on a coarse grater boiled potatoes, put in the verrines with the first layer. Season lightly with ground black pepper. Season with a very thin layer of mayonnaise.
  • The second layer is a purple onion. Lightly wring it out of the excess marinade and lay it on the potatoes. All layers should be thick enough for the verrine to look nice.
  • The third layer is chicken fillet. Finely cut the breast or thigh or disassemble it into pieces with your hands. Put in a transparent glass and season with black pepper and mayonnaise on top.
  • We clean the boiled eggs and rub on a coarse grater. This is the top layer. If desired, it can also be lightly seasoned with mayonnaise.
  • Washed and dried from excess moisture, finely chop the greens and put top layer. For this appetizer, dill and young green onion.

Chicken breast salad with pickled onions is ready! We are sure you will like it not only as original snack, but it will also become a real decoration holiday table.

Pickled onions are a popular component not only of ceremonial feasts, but also caucasian cuisine. If you like the dishes of this region, we advise you to cook the Georgian version of the salad with chicken and onions.

Georgian salad with chicken and onion "Pomegranate happiness"

Ingredients

  • — 500 u + -
  • - 1 PC. + -
  • - 2 pcs. + -
  • - 1 PC. + -
  • cilantro - to taste + -
  • - taste + -
  • - pinch + -
  • - 3 tablespoons + -
  • - 1 tbsp. + -
  • Green onions - to taste + -

How to cook Georgian chicken and onion puff salad step by step

Marinating onions

To prepare a salad with chicken and pickled onions in the traditions of Caucasian cuisine, first of all, you should pickle the onions. We do it by classic recipe with wine vinegar.

  • We clean the onion from the husk, and then chop it as thinly as possible.
  • For the marinade, mix half a glass of hot water, vinegar, sugar and a pinch of salt.
  • Mix the liquid and purple onion, and leave to cool completely.

Let's prepare the chicken

If you happen to have some chicken skewers- the taste of the salad will be unforgettable. But most likely, chicken fillet will need to be baked in the oven or in a pan.

  • To do this, season the bird with salt and pepper to taste. It is good to add traditional spices, for example, suneli hops.
  • We heat the oven to 180 degrees. Wrap the chicken in foil so that the glossy side is inside, and send to bake for 30 minutes. After we take it out and cool without unfolding.

Preparing other ingredients for chicken salad

  • Boil the eggs until cooked in the standard way. If, after cooking, they are immediately lowered into ice water, the eggs will be much easier to peel.
  • At the pomegranate, we remove the outer skins and get rid of the inner white films.
  • Finely chop the cilantro and green onion.

Assembling a festive salad in layers

  • To make the salad really beautiful, first choose the appropriate glasses, and then carefully alternate the layers. For a Georgian salad with chicken and onions, transparent verrines with a wide top and a stable bottom are suitable.
  • The first is pickled onions, purple is better. We squeeze it from excess marinade and tightly lay it on the bottom of the dish.
  • The next layer is the chicken. Cut it into medium-sized pieces and add on top of the onion. This layer is a little peppery for spiciness.
  • The third layer is pomegranate. Beautifully distribute the grains in a glass. We adjust the thickness of the layer according to our own taste: for a more juicy sour taste, we take more, and quite thinly, if the fruit only sets off the hearty notes of the chicken.
  • The next layer is the egg. We rub it on a coarse grater or cut it into small pieces. Put into glasses. Again, you can add ground pepper.
  • The top layer is shredded greens. Beautifully pour the greens on top of the salad and serve. Looks very elegant and festive.

Now you know how to cook a salad with chicken and pickled onions in traditional and Georgian versions. This appetizer looks very festive. It is perfect not only for a feast, but also a buffet table or a country picnic. And most importantly, you can enjoy the classic combination of chicken and onions without worrying about an unpleasant pungent smell. Try both salads and choose your favorite.

Enjoy your meal!

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Recipe ingredients: Salad "Tenderness" with chicken and pickled onions

1) Chicken fillet 2 pcs.
2) egg-5pcs.
3) bulb -2pcs.
4) hard cheese 200 gr.
5) mayonnaise
6) salt
7) spices

tags: homemade recipe how to do how to cook with photos. How to make or how to cook Salad "Tenderness" with chicken and pickled onions cooking at home quickly.

How to cook: Salad "Tenderness" with chicken and pickled onions

website: To prepare this delicious tender salad, we need to boil chicken breasts in salted water with spices. Still warm chicken breast tear to strings.

Hard boil eggs and grate. Peel the onion, cut into half rings and marinate in a mixture of vinegar and sugar (1: 1) for about 30 minutes. Grate hard cheese on a fine grater.

Divide all salad ingredients into 2 parts and spread in layers, smearing each layer with mayonnaise:

  • Chicken breast
  • Pickled onion
  • Chicken breast

You can decorate the salad with a flower from Chinese cabbage. Soak the tips of the flower in beetroot juice. It turns out very beautiful.

Enjoy your meal!!!

How to make: Salad "Tenderness" with chicken and pickled onions photo

prepare more:


Easter Bunny. Salad with pineapple

Almost everyone likes salad with pickled onions for its light sourness, which stimulates the appetite. Some chefs replace natural onions with marinated ones in the recipes of famous salads, achieving new taste sensations. There are also salad recipes that initially use pickled onions.

Traditionally in Russia, onions are pickled in vinegar. However, it can also be marinated in citrus juice, in acidified white wine. Meters of cooking marinate onions in specially prepared vinegar tinctures. You can easily prepare such tinctures yourself. To do this, it is enough to insist ordinary vinegar on cloves, thyme, rosemary - the choice of spices and herbs - completely to your taste.

Before pickling, onions are often blanched to remove bitterness. If you use sweet or white onions, you do not need to use boiling water. Some cooks do not pre-process bitter varieties of onions either - this is how characteristic “onion” notes appear in salads.

Pickled onions can be added to almost all salads - vegetable, meat, seafood.

How to cook pickled onion salad - 15 varieties

An excellent salad that perfectly combines the sweet taste of the liver and sweet and sour notes of pickled onions. The layout is for six servings.

Ingredients:

  • Beef liver - 0.5 kilograms
  • Onion - 0.3 kilograms
  • Salt vinegar - ½ cup
  • Water - 1.2 cups
  • Vegetable oil - 2 tablespoons
  • Sugar - 1 teaspoon
  • Salt - 1 teaspoon.

Cooking:

Cut the prepared liver into strips of three centimeters and boil in boiling water for six minutes.

Long cooking or frying of the liver leads to the fact that it becomes tough.

Onion cut into half rings. Mix vinegar, water, sugar and salt and put onions in the marinade for 2 hours.

Cut the boiled chilled liver into strips. Squeeze onion.

Combine salad ingredients, add vegetable oil and mix.

The salad is interesting with a combination of light spiciness of eggplant and piquancy of pickled onions.

Ingredients:

  • Eggplant - 3 pieces
  • Hard boiled eggs - 4 pieces
  • Onion - 1 piece
  • Mayonnaise - 2 tablespoons
  • Lemon juice - 1 table spoon
  • Salt - ½ teaspoon.

Cooking:

Cut the eggplant lengthwise into strips 3 cm thick and bake in the oven at 220˚С.

Onion cut into ¼ rings and pour over lemon juice for 20 minutes, squeezing hands.

Cut eggplant and eggs into large pieces.

Combine all the ingredients, season with mayonnaise, mix and let it brew for twenty minutes.

The basis of the salad is chicken meat, but it turns out to be no less tasty if you take turkey meat.

Ingredients:

  • Chicken breast - 1 piece
  • Eggs - 4 pieces
  • Champignons - 8 pieces
  • Onion - 1 large onion
  • Mayonnaise
  • Vinegar - 3 tablespoons.

Cooking:

Peel the onion and marinate in vinegar - 6 hours. Boil chicken breast with your favorite spices.

Cut the mushrooms into large chunks and simmer by adding 1 tablespoon of water. Then fry for vegetable oil.

Hard boil the eggs and separate the whites from the yolks.

Immediately before serving, cut the chicken meat into small cubes, grate the eggs and cheese on a fine grater, chop the onion. Lay out the ingredients in layers:

1st - proteins;

2nd - mushrooms;

4th - bow;

5th - chicken;

8th - yolks.

Let the salad cool slightly before serving.

The salad got its name from the rich appearance and luxurious taste.

Ingredients:

  • Chicken breast (you can use pork) - 0.2 kilograms
  • Carrots - 2 large pieces
  • Canned green peas - 250 grams
  • Onions - 4 pieces
  • Acetic essence 70% - 1 ½ teaspoons
  • Bay leaf, black peppercorns - to taste
  • Sugar - 2 tablespoons
  • Mayonnaise - for dressing.

Cooking:

Prepare pickled onions - pour 1 ½ teaspoons of 70% acetic essence into ½ cup of boiling water, dissolve 2 tablespoons of table sugar, add bay leaf, black peppercorns, boil and pour finely chopped onions. Marinate for fifteen to twenty minutes, remove from the marinade and squeeze.

Cut the carrots into small cubes and sauté in vegetable oil and cool.

Boil the chicken breast and cut into cubes.

Combine all ingredients, season with mayonnaise and serve.

In order not to cry when cutting onions, you need to use a very sharp knife, which is periodically moistened in ice water.

Salad "Mouse" with ham, pickled onions and egg-starch pancakes

This is a wonderful appetizer salad with an original serving.

Ingredients:

  • Potato starch - 2 tablespoons
  • Corn starch - 1 pinch
  • Eggs - 3 pieces
  • Sugar - 5 tablespoons
  • Water - 10 tablespoons
  • Vinegar grape - 7 spoons of nightingale
  • Ham - 0.3 kilograms
  • Onions - 4 pieces.

Cooking:

Cut the onion into thin half rings. Prepare the marinade - mix vinegar, water, add sugar on the tip of a knife, bring to a boil and pour over the onion. Wait for the marinade to cool and drain.

Prepare pancakes, beat eggs with starch and bake small thin pancakes, cool. Cut into strips.

Squeeze onion.

Cut the ham into thin strips, combine with pickled onions and strips of pancakes, season with mayonnaise to taste and mix.

From the finished salad, form the body of a mouse on a dish, make eyes from olives, and a tail from a pancake strip.

The salad is interesting with a combination of sweetish notes of squid taste and spiciness of pickled onions.

Ingredients:

  • Squid - 0.6 kilograms
  • Onions - one and a half pieces
  • Vinegar - 3 tablespoons
  • Eggs - 4 pieces
  • Sugar - 2 ½ tablespoons
  • Marinade salt - ½ tablespoon
  • Salt for salad - to taste
  • Mayonnaise - for dressing

Cooking:

Chop the onion in half rings, add sugar, salt, vinegar and pour hot water so that it covers the onion. Marinate for half an hour.

Boil squids with bay leaf (2-3 minutes). Cut into straws.

Hard boil eggs and cut into strips.

Squeeze the pickled onion. Combine all ingredients, season with mayonnaise, move.

The light sourness of pickled onions brings a delicious novelty to this salad, which can be served not only as a family dish, but also on the festive table.

Ingredients:

  • Peeled squid - 0.3 kilograms
  • Shrimps - 300 grams
  • White sweet onion - 2 pieces
  • Balsamic vinegar - 1 teaspoon
  • Dijon mustard - 1 ½ teaspoons
  • Olive oil - 2 tablespoons
  • Marjoram - a pinch
  • Low fat yogurt - 100 grams
  • Curry - 20 grams
  • Salmon caviar - 75 grams
  • Salt - a pinch
  • Freshly ground black pepper - a pinch.

Cooking:

Cut the onion into thin half rings, sprinkle with marjoram, pepper, add mustard and balsamic vinegar, olive oil, mix and refrigerate for two hours.

Boil squid and shrimp, peel shrimp, cut squid into thin strips.

Mix yogurt with curry.

Combine squid, shrimp, pickled onions.

Pour yogurt into the bottom of the salad bowl. Put seafood with onions on it. Put caviar on the side of the salad and serve.

This salad is mixed just before the guests take it to their plates.

Experienced chefs do not follow the ratios of water and vinegar strictly specified in the recipes, but rely on their own taste.

The salad is quickly prepared from a minimum set of products, but it turns out very tasty.

Ingredients:

  • Canned beans - 250 grams
  • Pickled cucumbers - 3 pieces
  • Onions - 3 pieces
  • Garlic - 2 cloves
  • Apple vinegar 6% - 3 tablespoons
  • Dill sprigs - ¼ bunch
  • Sugar - to taste
  • Suneli hops, salt, pepper - to taste.

Cooking:

Cut the onion into thin half rings and marinate in apple cider vinegar with salt and sugar.

Remove the skin from the cucumbers and cut into ¼ cups. Mince the garlic.

In a salad bowl, combine cucumbers, beans (drain liquid), pickled onions, spices, garlic. Fill with oil, mix. Garnish with chopped dill.

This salad can be attributed to those culinary dishes that are prepared from simple available products, and they turn out to be extremely tasty.

Ingredients:

  • Carrots - 2 pieces
  • Radish - 1 piece
  • Onions - 2 pieces
  • Apple cider vinegar - 3 tablespoons
  • Radishes - 3 pieces
  • Ground pepper - 1 teaspoon
  • Vegetable oil - 3 tablespoons
  • Salt and herbs - to taste.

Cooking:

Cut the onion into thin quarter rings. Pour a mixture of apple and wine vinegar, mix thoroughly and leave for fifteen to twenty minutes in a cool place.

Peeled radishes and carrots cut into thin strips, radishes into thin rings. Squeeze the onion and add to the vegetables. Salt, pepper, mix.

Salad ready. Garnish with chopped parsley when serving.

If the onion is poured with hot marinade during pickling, it pickles more slowly.

This salad got its name not only because it is very satisfying, but also very tasty.

Ingredients:

  • Onion - 1 large onion
  • Beef, pulp - 0.3 kilograms
  • Hard cheese - 150 grams
  • Apple cider vinegar - 150 milliliters
  • Salt - to taste

Cooking:

beef

Boil the beef with your favorite spices, cool and disassemble into fibers.

Cheese grate on a fine grater.

Cut the onion into thin quarter rings, add vinegar, knead with your hands and leave to marinate for fifteen minutes. Then drain the vinegar, squeeze the onion and put it on the bottom of the salad bowl. Make a mayonnaise net on top of the onion.

Put the beef on top of the onion and make a mayonnaise net on it.

Grate the eggs, put on top of the meat and apply a mayonnaise net.

The last layer is cheese.

Decorate and serve.

Very original serving in tall glasses.

Delicate taste crab sticks goes well with pickled onions, which gives the salad a piquancy.

Ingredients:

  • Crab sticks - 0.3 kilograms
  • Onion - 1 piece
  • Canned corn - 1 jar
  • Processed cheese - 100 grams
  • Green apples - 2 pieces
  • Beijing cabbage - 1 small head
  • Walnuts - 75 grams
  • Green onion - 50 grams
  • Vinegar - 50 milliliters
  • Water - 50 milliliters
  • Sugar - 1 pinch
  • Mayonnaise, black pepper, salt - to taste.

Cooking:

Onion thinly cut into half rings. Vinegar mixed with water, add sugar and pepper, pour onions and refrigerate for fifteen minutes.

Crab sticks cut into rings. Cut apples into small cubes.

Cool the cheese in the refrigerator and grate on a coarse grater.

Finely chop the cabbage, knead with your hands.

Chop the nuts into small crumbs.

Remove the onion and drain the marinade.

Combine all ingredients, season with mayonnaise and mix.

Sprinkle with chopped green onions before serving.

This salad Italian cuisine prepares very quickly. Since the onion is not used bitter, it does not pickle for a long time, but in combination with tomatoes it perfectly stimulates the appetite.

Ingredients:

  • Sweet white or red onion - 1 piece
  • Tomatoes - 300 grams
  • Wine vinegar - 1 tablespoon
  • Olive oil - 2 tablespoons
  • Salt, fresh herbs, pepper - to taste.

Cooking:

In a separate bowl, beat vinegar with oil, salt and pepper, and put onion sliced ​​into thin half rings into this marinade. Marinate fifteen minutes.

Coarsely chop the tomatoes, put onions with marinade, mix, garnish with basil leaves and serve.

This delicious salad will be a hit on any holiday table. Divided into four portions.

Ingredients:

  • Duck breast - 0.5 kilograms
  • Onion - 1 piece
  • Juice of ½ orange
  • Juice of ½ lemon
  • Green salad - 80 grams
  • Romano salad - 80 grams
  • Pomegranate seeds - 20 grams
  • Arugula - 80 grams
  • Pumpkin seeds- 20 grams
  • Pine nuts - 20 grams
  • Soy sauce - 75 milliliters
  • Honey - 30 grams
  • Chinese sauce - 30 milliliters
  • Sesame oil - 5 milliliters
  • Orange peel - 10 grams
  • Garlic - 5 grams
  • Ginger root - 10 grams
  • Tkemali sauce (or any sour plum sauce) - 20 grams
  • Olive oil - 30 milliliters
  • Sweet pepper - 5 grams.

Cooking:

On the duck breast from the side where the skin is missing, make an incision. Prepare marinade - mix grated ginger root, zest, soy sauce, Sesame oil, honey, add black ground pepper to taste and pour the breast with this marinade. Marinate for two hours.

Cut the onion into small cubes and marinate in balsamic vinegar, putting in the cold for half an hour.

Pepper cut into small cubes, add chopped greens, squeezed garlic, chinese sauce, tkemali, olive oil, lemon and Orange juice, pickled onion and let it brew for one hour.

Roast the duck breast. Just before cooking, season the salad mix with the infused mixture with pickled onions.

Cut the duck breast into thin slices.

Spread the breast slices on a serving plate, place the salad mixture next to it, sprinkle pine nuts, pomegranate seeds and serve.

Salad is interesting unusual combination sourness of pickled onions and the taste of boiled vegetables and fresh tomatoes.

Ingredients:

  • Carrots - 2 pieces
  • Tomatoes - 2 pieces
  • Onion -1 piece
  • Potatoes - 4 pieces
  • Juice of 1 lemon
  • Sugar - ½ teaspoon
  • Favorite marinade seasonings
  • Chicken breast - 1 piece
  • Broccoli - 300 grams
  • Salt - to taste.

Cooking:

Boil chicken breast with your favorite seasonings. Boil jacket potatoes, carrots and broccoli in the same broth.

Finely chop the onion and mix with sugar and lemon juice. Put in a cool place to marinate for half an hour.

Peel potatoes and carrots and chop coarsely.

Squeeze the onion and combine with carrots, potatoes.

Disassemble the chicken breast and chop the broccoli. Add to vegetables.

Cut the pulp of the tomatoes and put in the salad.

You can dress the salad with sour cream, mayonnaise or olive oil.

Red cabbage and pumpkin are a great flavor combination. And pickled onions add piquancy to the salad.

Ingredients:

  • Muscat pumpkin - 0.5 kilograms
  • Red cabbage - 0.2 kilograms
  • Celery - 2 stalks
  • Apple - 1 piece
  • Walnuts - 50 grams
  • Honey - 2 teaspoons
  • Red onion - 1 piece
  • Olive oil - 3 tablespoons
  • Wine vinegar - 2 tablespoons
  • Parsley - ½ bunch
  • Pepper, ground cumin, salt - to taste.

Cooking:

Cut the pumpkin into 1 centimeter pieces, roll in a mixture of pepper and cumin, salt and bake in the oven at 200˚C for half an hour. Cool down.

Mix honey, cumin, pepper, a little salt and vinegar and heat in the microwave for a minute and a half. Pour onion chopped in half rings. Marinate fifteen minutes.

Cut the apple into strips, chop the celery and cabbage as thinly as possible. Chop nuts. Parsley - cut.

Combine the ingredients in a salad bowl, sprinkle with nuts and parsley.