Rustic ribbon salad recipe. Salad "Rustic": recipes. The Most Delicious Recipes

In late autumn and winter, as well as in early spring, I really want a delicious vegetable salad. These days, with nostalgia, you remember a young radish fresh from the garden, ripe juicy tomatoes and crispy cucumbers. Of course, now you can buy fresh vegetables all year round, but is it worth it to be tempted by them in winter? Greenhouse fruits, although beautiful, as in the pictures, are practically tasteless and certainly not as useful as soil grown in their season!

Nothing, the time for natural garden gifts will certainly come a little later, but for now it’s time for no less tasty supplies prepared by gardeners since the summer: beans, potatoes, all kinds of marinades and pickles. Let's climb into the pantry or cellar, get some of these delicious supplies and prepare a winter salad called "Rustic": simple, but so delicious! It combines simple ingredients that are easy to find at any time of the year: potatoes, beans, mushrooms, pickles.

A characteristic feature of rustic salad is not only the simplicity of its composition, but also the ease of preparation. Boil, cut into large cubes, mix - and no frills! Perhaps that is why it has such a name.

As you can see, the rustic salad is unpretentious, but, as you will soon see for yourself, it is delicious, like a restaurant dish! Having tried it once, you will write down the recipe in a culinary notebook so that from time to time you can treat your family and guests with a delicious salad. It will be a great alternative to the traditional winter dish - vinaigrette.

Rustic salad goes well with a variety of side dishes - rice, pasta, buckwheat. You can not cook cutlets or chops: thanks to beans and mushrooms, even without meat, it turns out tasty and nutritious! The village salad is very satisfying - you can eat a serving just with bread, and you get a full-fledged snack.

• Cooking time: 35 minutes
• Servings: 4

Rustic salad ingredients

• 4-6 small potatoes;
• half a can of canned beans in their own juice (or 1 cup of boiled beans);
• half a can of canned, pickled mushrooms;
• 2 pickled or pickled cucumbers;
• 3-5 sprigs of parsley.

There are two options for refueling:

1. Mayonnaise.
2. Unrefined vegetable oil (sunflower or olive).

Salt and ground black pepper to your taste.

How to make rustic salad

Wash the potatoes well and boil them in their skins until soft. Pour cold water to make it easy to peel, let stand for 5-7 minutes, and then peel.

Rinse pickled mushrooms under running water and dry in a colander.

Rinse the canned beans and let the water drain. Or boil dry beans until soft and drain the water. A salad with multi-colored beans will look very nice: not only white, but also motley, spotted, beige!

We cut the pickles and potatoes into cubes of about 1x1 cm, it can be larger.

Combine potatoes, cucumbers, beans and mushrooms in a bowl, add chopped parsley.

Salt, pepper and mix. Please note: if you are going to season with mayonnaise, then salt a little less than necessary, since the sauce already contains salt.

Now let's make the salad. I tried two options: with mayonnaise and with vegetable oil. It turned out delicious in both cases, but the impression is that the oil is still more harmoniously combined with a set of products. Many ingredients of a rustic salad - mushrooms, cucumbers - have their own bright taste. Mayonnaise, also possessing a tangible taste, competes with it, but fragrant unrefined oil more harmoniously complements the salad. Try it yourself, and then write which option you like best!

We serve the salad, decorating it with sprigs of fresh herbs - parsley, celery or arugula.

Rustic salad with pickled mushrooms is ready. Bon appetit!

Before you blink your eyes, guests will instantly sweep this delicious rustic salad off the table. And all because the appetizer is prepared from the most favorite products for the Russian soul. Folk salad refers to the recipes of the lenten menu, take note of it. Judging by the name, the origin of the dish is the most simple, because it is prepared using ingredients that are constantly available in every home.

But, then, having moved with the villagers to city apartments, the salad was overgrown with various additional, more satisfying components. In addition to traditional potatoes and pickles, it is served with pork, beef, chicken, mushrooms, beans, sauerkraut, liver and even cheese. In any case, the appetizer is pleasant, it is remembered for a long time, successfully competing with the bored Olivier.

Village salad - a classic recipe with potatoes and pickles

Keep the simplest and most popular snack option, with potatoes and pickles.

Take:

• Potato - 5 pcs.
• Pickled cucumbers - 5 pcs.
• Sauerkraut - 200 gr.
• Green onions - a bunch.
• Unrefined sunflower oil - to taste.
• Salt.

Canned red beans can be added if desired.

Step by step recipe:

On the eve of cooking, boil the potato tubers in their skins. Let cool. Coarsely chop the tubers. The shape of the cut does not really matter, I usually divide into cubes.

Chop the cucumbers, in the same way, with a cube, but smaller.

Rinse green onion feathers, finely chop.

Put all the ingredients in a bowl, add the cabbage. Be sure to make sure that the cabbage straws are not too long, otherwise it will be inconvenient to eat. Cut the cabbage if necessary.

Fill with oil. I prefer scented, unrefined oil, but you decide for yourself here.

Stir the contents of the bowl and serve.

Rustic pork wedding salad

In the villages, they always ate modestly, but on holidays, especially at weddings, they tried to treat guests in a big way. Usually prepared in advance, raising a pig especially for the festival.

You will need:

• Pork - 0.5 kg.
• Onions - 2 heads.
• Parsley.

For marinade:

• Wine (apple) vinegar - 9 tablespoons.
• Water - 50 ml.
• Sugar - 3 large spoons.
• Salt - 1.5 small spoons.
• Pepper - ½ small spoon.
• Sunflower oil - 5 large spoons.
• Hot pepper - optional.

Cooking:

1. In advance, in the evening, boil the meat. To make pork tastier, it is permissible to add half an onion, pepper, a little salt to the broth (do not overdo it). For the same purpose, leave the meat to cool directly in the broth.
2. Prepare the onion by cutting it into rings. Chop the parsley. Onions, by the way, are allowed to take more than stated in the recipe.
3. For marinade, add sugar and salt to a bowl of water, splash vinegar, sunflower oil. Season with pepper, stir well.
4. Cut the pork into thin strips.
5. Place the meat in a bowl along with the onions and parsley, alternating in layers.
6. Season with marinade. Place the salad bowl on the shelf of the refrigerator for about 6-8 hours so that the ingredients have time to soak in the marinade. It is noticed that the longer the dish sits, the tastier it becomes.

Salad "Rustic" with mushrooms (honey mushrooms and champignons)

Required:

• Potato - 3 tubers.
• Pickled cucumbers - 2 pcs.
• Bulb.
• Pickled mushrooms (other mushrooms) - 100 gr.
• Champignons - 100 gr.
• Olives - 10 pcs.
• Mustard oil - 2 large spoons.
• Garlic oil - the same.
• Dill, parsley - a few branches.
• Black pepper - a pinch.
• Salt.

Oil, if you can not find it on sale, make it yourself by throwing in crushed garlic and mustard seeds. Just give him time to settle down.

How to cook:

1. Boil potatoes in their skins, cool. Then cut into large cubes.
2. Rinse the pickled mushrooms, fold to glass the liquid, cut large mushrooms.
3. Chop the cucumbers into cubes, chop the onion in half rings, chop the sprigs of greens.
4. Cut the champignons into plates, fry them in garlic butter. If your bins do not have one, pour the usual, but odorless, into the pan. Finely chop the garlic clove, throw into the oil, fry, stirring for 1-2 minutes. After the garlic must be taken out and discarded.
5. Put all the prepared ingredients in a large salad bowl, season with mustard oil, salt, sprinkle with pepper. Mix thoroughly and bring to the table.

Village salad with beef and sauerkraut

Another successful interpretation of an old dish, more satisfying. The highlight of the salad is that it is laid out in layers.

• Potato - 4 pcs.
• Beef - 300 gr.
• Pickled mushrooms - 200 gr.
• Fat - 50 gr. (fried or smoked).
• Lukovka.
• Sauerkraut - 150 gr.
• Eggs - 3 pcs.
• Garlic - 2 cloves.
• Salt - a teaspoon.

For sauce:

• Mayonnaise - a large spoon.
• Sour cream - 3 tablespoons.
• Sunflower oil - 3 tablespoons.
• Mustard - 2 large spoons.
• Garlic - optional.
• Marjoram, basil - optional.

Cooking:

1. Boil the beef, cool, crumble into small cubes, put in a salad bowl with the bottom layer.
2. Crumble the onion, pickled mushrooms, butter mushrooms, (mushrooms), cover the meat layer.
3. In a separate bowl, mix all the ingredients for the sauce, stir well.
4. Pour sauce over the mushroom layer with sauce, smooth.
5. Grate the potatoes on a coarse grater, make the next layer. Sprinkle finely chopped sauerkraut on top. Pour sauce over again.
6. Crumble the boiled eggs, chop the bacon into cubes, chop the garlic cloves into crumbs. All this will be the last layer of the salad. Generously coat it with sauce, let it brew for a couple of hours and bring it to the table to take a sample. If the dish is intended for a festive serving, decorate it with herbs and tomato slices.

Video recipe: Village salad with chicken

A modern version of the famous dish, with low-calorie chicken meat. Keep the recipe in case you have a meat eater in your house who can't imagine his menu without hearty meat products. Bon appetit!

5 5.00 / 9 votes

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Rustic salad is a very popular dish on the wedding table, as it goes well with meat and other main dishes. But you can cook it completely for everyday meals, since you don’t need so many ingredients, they are all simple, the salad is prepared simply and quickly, resulting in a tasty and satisfying snack. There are several options for its preparation, suitable for warm and cold times.

Winter rustic salad

The winter recipe consists mainly of salted and pickled vegetables, but it does not hurt to cook it at will in the summer. For 6 servings you will need the following list of products:

• Boiled potatoes - 5 pcs.;
• Pickled cucumbers - 2-3 pieces;
• Pickled mushrooms - 100 g;
• Green onions and dill - in a small bunch;
• Unrefined vegetable oil - 3-4 tbsp. l.;
• Freshly ground black pepper and salt, optional.

Potatoes are boiled until fully cooked in their skins, then cooled, peeled and cut into small cubes. We cut the pickled cucumber into approximately the same cubes, it is better to put them in a colander after cutting them and slightly squeeze out the excess liquid.

We cut the pickled mushrooms into pieces - here you need to look at who likes how you like, you can cut larger or smaller. Finely chop the onion and dill. You can add salt and pepper the salad if you wish, but do not forget that we have already added pickles. Season with fragrant oil and you can serve a rustic salad to the table.

Summer vitamin version of rustic salad

This is not quite a simple, but incredibly tasty recipe, you will need a fairly long list of products. Let's prepare the following:

• 3 fresh tomatoes;
• 3 fresh cucumbers;
• 1 bell pepper;
• 1 red onion;
• A small bunch of parsley;
• 5-6 lettuce leaves;
• Several sprigs of mint;
• Butter - 2 tbsp. l.;
• Olive oil - 5 tbsp. l.;
• 2 cloves of garlic;
• Black ground pepper - to taste;
• Juice from half a lemon (or 1 tablespoon sumac spice);
• Thin Armenian lavash or 1-2 sheets of phyllo dough.

Prepare greens and vegetables, rinse everything in cold running water, dry. We clean the Bulgarian pepper from seeds, peel the onion, remove the peel from the cucumbers. We cut the cucumbers into thin rings, the tomatoes are cut more or less large. Grind the pepper into squares, chop the onion into half rings. Finely chop the greens and in the meantime turn on the oven to heat up. In the oven, we will need to warm up the pita bread greased with butter, which can also be additionally lightly salted and peppered.

Vegetables are all mixed, seasoned with olive oil with grated garlic, lemon juice and salt. Dried pita bread is broken directly into the salad in small pieces, but this should be done immediately before the dish is served on the table in order to maintain a crispy taste.

Bright and tasty salad with sausage and chips Yeralash

This salad Yeralash is very tasty, beautiful and most importantly satisfying. You can experiment with it and add some of your ingredients. The basic recipe looks like this:

• Boiled sausage - 200 g;
• Carrots - 2 pcs.;
• canned peas - about 1 cup;
• Beets -1 pc.;
• Potato spicy chips - 400 g;
• Mayonnaise - optional (about 150 g);
• Fresh parsley, berries, lemon - for decoration if desired.

Cooking process:

1. We wash the beets and carrots, put them in separate saucepans with water so that it covers the vegetables, bring to a boil, then reduce the heat and cook until fully cooked (until the beets and carrots soften and are easily pierced with a knife or fork);
2. Cut into thin strips sausage;
3. We clean the cooled beets and carrots from the skin and also cut into strips;
4. Now the most important thing is to start laying out the dish:

• Take a large flat bowl;
• We leave a place in the center;
• Lay out all our ingredients in compartments to make such a kaleidoscope;
• Thin paths of chopped green onions can be laid between products;
• Pour mayonnaise into the center or put a gravy boat with mayonnaise.

The salad is served in such a beautiful and unusual form, it is mixed immediately before use. Sausage can be replaced with ham. You can also cook such a salad with fresh cucumber, ham, tomatoes, red pepper, small french fries instead of chips. Such a salad is served even in restaurants, so it is quite possible to pamper your guests or decorate a festive table.

Honestly, the salad is so delicious that it is very difficult to stop eating it, moreover, all the necessary products for its preparation are almost always at hand, in every home. I want to warn you: immediately take larger plates for salad, otherwise you will not have time to blink an eye, as they will be empty. Interested?

If so, come on in and enjoy!

We were lucky to be among those invited to a real village wedding! Enjoyed a lot! It felt like we were back in the dashing nineties! Firstly, this event was celebrated not in a cafe, as is now customary, but at home, in a hut specially built for this purpose, which was a huge tent with tables and benches inside. Secondly, almost all local residents were invited to visit. Restless cooks, racing with each other, rushed from the kitchen to the tent, bringing more and more new dishes, which already stood on the tables in two tiers. What was there just was not even counted! And how delicious! “This is our signature salad, it is prepared for all events, in every home,” a woman sitting next to me whispered in my ear. "You should definitely try it," she added, which we, in fact, did.

For salad

Pork (boiled) - 500 g
White onion - 2 pcs
Greens (parsley) - 2 tbsp. l.

For the marinade

Water (cold boiled) - 50 ml
Sugar (spoons with a slide) - 3 tbsp. l.
Salt - 1.5 tsp.
Vinegar (wine) - 9 tbsp. l.
Black pepper (ground) - 0.5 tsp
Vegetable oil (or olive) - 5 tbsp. l.

To prepare this salad, we need to pre-boil pork meat with the addition of a whole onion, bay leaf and allspice, at the end of cooking, add a little salt to the broth. For one liter of water, add one teaspoon of salt without a slide.
The meat for this salad should be undersalted, because it acquires the main taste in the marinating process. It is important! The main condition: do not digest the meat, so that it does not fall apart into fibers and retains its aesthetic appearance when cut. Based on my experience, I will say that one hour is enough to cook a piece of pork weighing 500 g. It is necessary to take into account the fact that the meat will still be marinated in vinegar dressing, and, as you know, it softens the meat. I advise you to take the shoulder blade of the carcass. It is ideal for this salad, because after cooking it remains tender and at the same time keeps its shape well. Cool the meat in the broth.

Cut white lettuce or red onion into thin rings using a shredder.
Chop parsley and mix gently with onions.
I want to draw your attention to the onions in this salad! You can put it many times more and boldly cut into larger circles or straws. The onions in this marinade are so tasty, beyond words! And eaten all, to the last petal. It is a fact!

Cut the meat into strips 1 cm thick, put in a suitable container and cover with a lid so that it does not wind.

Rustic Wedding Salad Ingredients Prepare the Vinegar Marinade. To do this, mix well: 50 ml of cold boiled water, 3 heaping tablespoons of sugar, 1.5 teaspoons of salt, 9 tablespoons of wine vinegar, 0.5 teaspoons of ground black pepper and 5 tablespoons of vegetable oil. You can add ground chili if you like.
Don't be intimidated by the amount of vinegar - the salt and sugar will balance everything out. The taste of the marinade should be spicy-sour-sweet, otherwise the meat and onions will be insipid.

Alternately layer meat and onions with greens, generously pour all this beauty on top with the resulting marinade.
Place the lettuce in the refrigerator for at least eight hours, stirring gently several times. I want to say that the longer the salad is marinated, the tastier it is. This is an indispensable condition: the salad must be thoroughly brewed and soaked with marinade, then the success of the dish is one hundred percent guaranteed!

After the marinating time has elapsed, it remains to spread the finished salad on plates. If desired, you can once again refresh it with herbs and serve.
I want to warn you: immediately take larger plates for salad, otherwise you will not have time to blink an eye, as they will be empty.

For some time now, I have been preparing this salad for all home holidays without fail. If you serve it with ketchup, then the meat in the salad tastes like barbecue. In both versions, a new and very interesting snack is obtained. Try to cook at least a small portion of this salad for testing, you will definitely like it, I assure you! There will be no indifferent - that's for sure!