Meat salad with crackers » Culinary recipes with photos. home cuisine

In the spring, the body is tired of heavy food, but early fresh vegetables appeared on the shelves, which provides an excellent opportunity to fill the lost vitamin balance and diversify your menu. Adapting to the tastes of the family, I include meat in any dishes, including salads. The result is always the same – unique, tasty, and most importantly, satisfying.

Warm meat salad “Silsky” is the leader of our spring menu. And not only thanks to the appetizing appeal and unique taste. Products can be varied both at will and according to their availability in home stocks. Replace crackers with any cereal or potato, pork with veal or chicken. The same applies to vegetables.

Lettuce is rural – we use what grows on the homestead. The idea of ​​creating a meat salad was prompted by young cabbage. Green cabbage head is the first this year, so I wanted to use it with benefit.

Other products are obtained from the bowels of the refrigerator and kitchen shelves: eggs, tomatoes, a piece of pork, onions and yogurt with prunes, a bunch of dill greens. I toasted the crackers myself. In general, all products should be compared with respect to personal preferences and loved ones. For those who do not like the taste of yogurt in a salad, you can make the filling with mayonnaise or vegetable oil. Everything is individual. Considering that the salad should correspond to the name, I cut the cabbage, tomatoes, eggs, sliced ​​bread into croutons into large cubes. The exception is meat and onions.

Ingredients:
sliced ​​loaf – 3 pieces;
pork – 300 g;
onion – 1 pc.;
young cabbage – 400 g;
chicken eggs – 3 pc.;
large tomato – 1 pc.;
green dill – 1 tbsp. l;
ground white pepper – a pinch;
yogurt with prunes – 150 ml.

Step-by-step preparation of meat salad with crackers.

I cut the croutons in advance – 3 hours in advance, so that the bread would dry slightly in the fresh air. Then fried in sunflower oil. Very little oil, almost on a dry pan. You can dry it in the oven.

The meat was washed, dried, cut into bars and fried in a hot pan. If the meat is tough, you can add a little water and stew. I added salt, but no pepper. I will add ground pepper to the filling.

The onion was chopped into large half rings and fried together with the meat.

Boiled the eggs, freed them from the shell and yolks. I still left one yolk for connection with the filling. My opinion is that the yolk spoils the appearance of the salad, and strongly absorbs the filling, especially mayonnaise. I cut the protein into large pieces.

I also chopped the tomatoes coarsely.

She freed the cabbage from the first leaves, cut off the thickening, coarsely crumbled it, added salt to taste and crushed it slightly so that the cabbage released its juice. Sprinkled with green dill.

Yogurt goes well with meat salads, to my taste, even better than mayonnaise, and I consider yogurt with prunes or cereal to be ideal. But this is my opinion. I added a pinch of ground white pepper to the yogurt.

I try to collect the salad carefully and not in a deep plate, but immediately put it in layers on a wide flat dish, which will be on the dinner table. The sequence is optional. She covered the bottom of the plate with fried meat.

I sprinkled egg cubes on top.

Queue for cabbage and crackers.

On top, pieces of tomato and salad were poured with yogurt filling.

She carefully stirred the top with a spatula from below and sprinkled with sesame seeds.

It is better to eat the salad right away, while the meat is warm, and the crackers are not wet from the topping and vegetables. Salad “Village” is simply delicious! Do it, see for yourself.