How to prepare delicious salads for the New Year's celebration, recipes, step-by-step photos and a description of creating tasty and beautiful salads with seafood, pomegranate seeds and soy sauce

January 26, 2018 handmadebase

For the New Year celebration, onlythe best. They decorate their homes beautifully, put on fancy clothes, and, of course, cook the best and most delicious dishes. In this article, we offer several recipes for New Year's salads that your family and friends will definitely enjoy. Salad "Red Dragon"The highlight of this salad will be the unusual piquant taste that soy sauce and hot pepper give. You will need:

Pork (tenderloin) - 450 g.
Beetroot - 200 g.
Carrots - 200 g (about 2 pcs.).
Onion – 400 g (about 4 medium onions).
Hot red pepper (fresh) – 15 g (1 pc.).
Sugar - 10 g.
Olive oil - 100 g.
A few sprigs of fresh parsley and celery – 40 g.
Soy sauce – 50 g (about 3 tbsp).
Vinegar - 15 g.
Salt.

Peel and chop the raw vegetables (carrots and beets) on a coarse grater. Add soy sauce to the vegetable mixture and mix thoroughly.Cut the meat into thin strips, add salt. Heat about 1 tbsp of oil in a frying pan and fry the pork. Make the fire stronger, fry for about 10 minutes. Don't forget to stir.Place the meat in a separate container and add sugar to it. Don't forget to stir. The hot pepper needs to be chopped into very very thin strips. Add to the meat.Cut the onion into half rings. Sauté until transparent in another 1 tbsp of olive oil. This will take about 4 minutes.Chop the parsley and celery, mix all the ingredients. Now all that's left is to add the oil and vinegar.Stir and let steep for about a couple of hours. Unusual “Garnet Bracelet”This salad also has a twist - instead ofthe heart is used here instead of regular beef pulp. Otherwise, it is the same beautiful, bright and tasty salad, which will become a real decoration of the New Year's table, a shining garnet jewel. You will need:

Heart (beef) - 250 g.
Pomegranate – half.
Large potato - 1 pc.
Carrot - 1 pc.
Beetroot - 1 pc.
Walnut kernels - 35 g.
Eggs - 2 pcs.
Red onion - 1 pc.
Mayonnaise - 180 g.
Dill greens.

We wash the beef heart thoroughly and put it in a cold place.water and put it to boil. It should take at least a couple of hours for it to become soft. Boil the vegetables, except for the onion, and the eggs. Wait until everything cools down, remove the top layer. Grate all the ingredients on a large or medium grater. Cut the boiled heart into small pieces. Finely chop the onion. Chop the walnuts too. This is easy to do by wrapping them in a sheet of paper and rolling a rolling pin or any other cylindrical object over it. Take a plate in which we will serve the salad and a glass with round walls. Put it on the plate, using the glass we will form the opening of our bracelet. Start laying out the layers of salad. The first will be potato. Mayonnaise will act as a layer after each ingredient. The next layer is the heart.Then mayonnaise and the next layer is onion. The fourth layer is eggs.The fifth layer is carrots, followed by nuts. The next layer will be beetroot. Cover the top with a thin layer of mayonnaise.We clean the pomegranate, all the grains should be separate.Now you need to take out the glass and carefully lay out the pomegranate seeds all over the surface of the salad. If desired, you can decorate our treasure with dill sprigs. The next salad also has a twist. Even several, because it includes seafood and an exquisite sauce with mustard and honey. Salad with avocado and tiger shrimpsYou will need:

Avocado – 1 piece
Tiger prawns - 8 pcs.
Lemon juice - 1 teaspoon.
Salad (preferably dark green).
Hard cheese (parmesan) - 15 g.
White wine - 5 g.
Garlic oil for frying.

For the sauce that will highlight the shrimp, you will need:

Soy sauce - 1 teaspoon.
Olive oil - 1 teaspoon.
Honey (liquid) – 1 teaspoon.
Mustard - 1 teaspoon.
Mayonnaise - 2 tablespoons.

The specified amount of products is enough for twosalad portions, if you plan to treat more guests at the New Year's table, recalculate. Grate the Parmesan. We will need a frying pan with a non-stick coating. Put it on the fire, heat it up without oil and pour in the cheese. It needs to be fried a little on one side only. Remove the blank (you get a kind of holey pancake) and slightly fold it in half. Let it cool in this position. This will be a kind of sea shell for our shrimp. Defrost the shrimp themselves, clean them and lightly fry them in garlic oil. This particular oil is important for frying, because tiger shrimps themselves do not have a bright taste. During heat treatment, pour wine and salt. We will only need half an avocado for this amount of all the other ingredients. The second half can be stored in the refrigerator. To prevent it from darkening, keep the remaining part with the pit. Peel and cut the half we need. You can make a spherical shape with a special spoon. Sprinkle with lemon juice. Tear the washed and dried lettuce leaves with your hands. Mix the dressing from mustard, mayonnaise, honey, olive oil and soy sauce. In a separate container, mix it with shrimp and avocado. Put our parmesan shell on a portioned plate and lay out the salad. Seafood is often included in a variety of dishes. They are tasty, light and go great with many sauces. Salads with mussels, shrimp and squid will be an excellent choice for a romantic New Year's meal for two. Seafood assortmentYou will need:

Mussels – 300 g (if you take unpeeled, then 1 kg).
Sea shellfish (already cleaned) (rapana or scallops) - 500 g.
Shrimps – ¾ st.
Squid carcasses - 3 pcs.
Garlic – 1 clove.
Parsley – bunch.
Green olives, pitted - 1 tbsp.
Olive oil - about 1/3 cup.
Lemon juice - 2 tbsp.
Black pepper powder.
Salt.

First, let's take and boil the shrimp.It takes about 7 minutes. We take them out of the water, cool them down. If necessary, we clean them, we only need their tasty meat, and all sorts of tails, heads with antennae and similar details – no.We put a saucepan with water on the fire and wait untilboil. Put the mussels in boiling water, cook on high heat with the lid closed for about 6 minutes. Remove the pan from the heat. If you cooked the mussels in the shells, take them out.Do not drain the water, we will cook the mollusks in it. This will take about 7-8 minutes.Wash the squid, clean it and cut it into rings. Pour 1 tablespoon of oil and a pinch of salt into a deep frying pan. Simmer the rings for about 60 seconds.If you keep them on the fire longer, they will become tough. We put them on a large plate.Dry the olives a little and chop them into small pieces.Press the garlic clove, add lemon juice, olive oil, pepper, salt (a couple of pinches), olives and chopped herbs. Mix.You can cut the shellfish if you come across large ones. Put aside a few of the most beautiful shrimps, mix the rest with the shellfish, mussels and greens.Place the mixture on the squid rings. Decorate the salad with the reserved shrimps.It tastes best when cold. Advice! If you buy seafood in shells, carapaces, etc., then know that the part we need (which we will eat) takes up only 1/3 of the weight.

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