10 delicious and beautiful salads with walnuts

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

You will find interesting dishes with chicken, cheese, mushrooms, beets, eggs and more.

1. Salad with walnuts, chicken and beets

Ingredients

• 1 beet;
• 100 g chicken breast fillet;
• 50–70 g of walnuts;
• 1 clove of garlic;
• 1 teaspoon mayonnaise;
• 1 tablespoon soft cream cheese
• ½ teaspoon of horseradish;
• ½ teaspoon of mustard;
• 1 tablespoon butter
• salt to taste;
• black pepper to taste.

Preparation

Boil the beets and chicken until tender. Cut the fillet into small pieces. Grate the beets on a coarse grater. Chop the nuts with a knife. Pass the garlic through a press.

For the sauce, combine mayonnaise with cheese, horseradish, mustard, garlic and butter.

Place the beets, nuts and chicken in a bowl. Season with salt and pepper, add the dressing and stir.

2. Salad with walnuts, cucumbers and tomatoes

Ingredients

• 3 cucumbers;
• 3 tomatoes;
• 1 onion;
• 1 small bunch of greens (dill, parsley, cilantro, or basil)
• 30-40 g of walnuts;
• 2-3 cloves of garlic;
• ½ – 1 teaspoon of salt;
• 1 pinch of hot pepper;
• 1-2 tablespoons of wine vinegar;
• 1 tablespoon of water.

Preparation

Cut cucumbers and tomatoes into medium pieces, onions into half rings. Chop the greens.

Grind the nuts with garlic, salt and pepper with a blender. Stir in wine vinegar and water until the sauce is not too runny.

Place vegetables and herbs in a bowl. Add dressing and stir.

3. Salad with walnuts, cheese and apple

Ingredients

• 2 eggs;
• 1 apple;
• 70 g of cheese;
• 50–70 g of walnuts;
• 1 pickled onion;
• salt to taste;
• black pepper to taste;
• 2 tablespoons of mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes. Cut into small pieces along with the peeled apple. Grate the cheese on a medium or fine grater. Chop the nuts, leave a few pieces whole. Chop the onion.

Place eggs, onions, cheese, walnuts, and apple into a bowl. Season with salt and pepper, season with mayonnaise and stir. Top the salad with the remaining kernels.

4. Salad with walnuts, beets, carrots and pomegranate

Ingredients

• 2-3 beets;
• 1 carrot;
• 200 g of prunes;
• 1 pomegranate;
• 50–70 g of walnuts;
• 1-2 cloves of garlic;
• salt to taste;
• olive oil - to taste (can be replaced with sour cream or mayonnaise).

Preparation

Boil the beets and carrots until tender. Cool and grate on a coarse grater. Soak prunes in warm water for about 30 minutes, then dry with paper towels and cut into small pieces. Remove the seeds from the pomegranate. Chop the nuts with a knife. Pass the garlic through a press.

Place vegetables with prunes, nuts and pomegranate in a bowl. Season with salt, oil and stir.

5. Salad with walnuts, ham and cucumbers

Ingredients

• 2 eggs;
• 100 g of prunes;
• 1-2 cucumbers;
• 200 g ham;
• 100 g of walnuts;
• salt to taste;
• black pepper to taste;
• 3-4 tablespoons of mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes. Cut into small pieces along with prunes, cucumber and ham. Chop the nuts with a knife.

Place everything in a bowl. Season with salt and pepper, season with mayonnaise and stir.

6. Salad with walnuts, pineapple and chicken

Ingredients

• 400 g smoked chicken (boiled can be used);
• 300 g of canned pineapples;
• 400 g of champignons;
• 1 onion;
• 400 g of hard cheese;
• 200 g of walnuts;
• 1-2 tablespoons of vegetable oil;
• 200 g canned corn;
• salt to taste;
• 3-5 tablespoons of mayonnaise.

Preparation

Cut chicken, pineapples and mushrooms into small pieces, onions into small pieces. Grate the cheese on a coarse grater. Chop the nuts with a knife.

Heat oil in a skillet over medium heat. Fry the mushrooms and onions for about 10-15 minutes. Cool it down.

Place the mushrooms, onions, chicken, pineapple, cheese, corn, and nuts into a bowl. Season with salt and mayonnaise.

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7. Salad with walnuts, chicken, prunes and oranges

Ingredients

• 1 chicken breast;
• 2-3 oranges;
• 100 g of hard cheese;
• 200 g of walnuts;
• 200 g of prunes;
• salt to taste;
• 5-6 tablespoons of plain yogurt or mayonnaise.

Preparation

Boil the chicken breast until tender. Cool and cut into small pieces along with orange wedges. Grate the cheese on a medium or fine grater. Chop nuts and prunes with a knife.

Place the chicken with oranges, nuts and prunes in a bowl. Season with salt and yogurt. Place in a bowl and sprinkle with cheese.

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8. Tiffany salad with walnuts, chicken and grapes

Ingredients

• 1 chicken breast fillet;
• 3 eggs;
• 1 bunch of seedless grapes;
• 100-150 g of walnuts;
• 150 g of hard cheese;
• 1 pinch curry
• 150-200 g of mayonnaise.

Preparation

Boil chicken until tender, eggs - hard boiled in 10 minutes.

Cut the fillets into small pieces, the grapes into halves. Dry the nuts in a frying pan without oil for a couple of minutes, cool and chop with a knife. Grate cheese and eggs on a coarse grater.

Place chicken fillet on a dish or plate, lightly sprinkle with curry and brush with mayonnaise or make a mesh out of it. Then lay the cheese and eggs in layers. After each layer, brush with mayonnaise and sprinkle with nuts. Place the grapes on top.

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9. Turtle salad with walnuts, prunes and chicken

Ingredients

• 1 chicken breast;
• 5 eggs;
• 150 g of hard cheese;
• 1 apple;
• 1 teaspoon lemon juice
• 100 g of walnuts;
• 70–80 g of prunes;
• mayonnaise to taste.

Preparation

Boil the breast until tender, eggs - hard-boiled in 10 minutes.

Cut the chicken into small pieces. Grate cheese, apple, 4 whites and 4 yolks separately on a coarse grater. Then stir in the apple shavings with the lemon juice. Dry the nuts in a pan without oil for a couple of minutes and chop with a knife. Soak prunes in boiling water for 10-15 minutes, rinse and chop.

Lay the chicken, cheese, egg whites, apple, prunes, yolks on a plate in layers. After each ingredient, except for proteins and prunes, grease with mayonnaise or make a mesh out of it. Sprinkle with walnuts on top and apply mayonnaise. From the remaining egg, make the legs and face of the turtle.

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10. Salad with walnuts, beef and pineapple

Ingredients

• 6 chicken eggs;
• 3 quail eggs;
• 200 g of beef;
• 200 g of canned pineapples;
• 200 g of cheese;
• 100 g of walnuts;
• 150 g sour cream;
• 1 teaspoon mustard
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• salt to taste;
• 12 carnation buds for decoration - optional.

Preparation

Boil eggs hard-boiled: chicken - in 10 minutes, quail - in 5 minutes. Boil the beef for about an hour.

Cut the meat and pineapples into small pieces, three chicken eggs into small pieces. Grate 100 g of cheese on a coarse grater, another 50 g on a fine grater along with 2 chicken proteins. Chop the nuts with a blender or knife.

For dressing, crush 2 chicken yolks and mix with sour cream, mustard, butter, lemon juice and salt.

Place half of the meat, pineapple, nuts, chopped eggs and coarsely grated cheese on a plate through the cooking ring. Then repeat the layers. Brush with sauce after each. Sprinkle with fine cheese shavings and grated egg whites on top. Place the eggs on top of the salad and garnish with cheese and cloves to create mice.

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