Salad with overcooked onions and carrots. Salad with fried carrots - how to cook at home according to step-by-step recipes with photos. With onions and canned peas

Salads with fried carrots and onions can surprise households with an unusual combination of ingredients, intricate tastes of gastronomic duets and bright colors of restaurant serving. Juicy vegetables gently complement the taste of each other, interestingly combined with meat, fish.

How to cook an amazing salad correctly, with what ingredients to combine the main "carrot-onion backbone" of the dish? The recipe is not complicated, but will please sophisticated chefs with a nutritious result, appetizing appearance.

The best solution for losing weight. What are the benefits of carrots and onions?

Variations of salads with fried carrots and onions are actively exploited by nutritionists, because the main components of light meals are vitamin owners of a small amount of calories, nutritional helpers of folk healers. Due to the abundance of nutrients, carrots and onions will help:

normalize carbohydrate metabolism;
favorably affect the emotional background;
stabilize blood pressure;
remove toxins accumulated in the body.

Regular consumption of these products will also positively affect the general condition of the body, increase immunity.

A classic salad recipe with fried carrots and onions. Detailed description of processes

Fast, easy, cheap, savory, satisfying... All this is a brief description of the dietary result of simple culinary machinations. You can dilute the motley range of flavors with the help of spices (zira, coriander, cumin, paprika).

Products used:

430 g carrots;
1 onion;
1 bunch of parsley;
2 tablespoons olive oil (for frying)

Cooking process:

Cut the carrots into neat slices, onions into slices, finely chop the parsley.
Fry the onion in a pan until translucent, add carrots and parsley to the finished ingredient.
Thoroughly mix the contents of the pan.
Season with salt, spicy spices.
Fry for 3-4 minutes until the main products turn brown.

For a more piquant taste, add freshly squeezed lemon juice, a few drops of sour seasoning will have a positive effect on the taste and vitamin characteristics of the dish.

Appetizing variations of a traditional dish. How to improve the usual composition of ingredients?

Experimental culinary experts who want to "play around" with the textures and flavors of foods create unique flavor combinations with fennel, potatoes, seafood.

Salads with fried carrots and onions will be even better if you add garlic, bell pepper, Chinese cabbage. Fry ingredients with soft cheeses such as mozzarella.

Appetizer with carrots, onions and chicken. Recipe for a hearty meal for meat eaters

What is the next salad? Fried carrots with onions and chicken create not only a fragrant cooperation of tastes, but also have a positive effect on the gourmet's well-being. For greater nutritional value, exploit the gastronomic possibilities of potatoes and garlic.

Carrots contain a massive arsenal of trace elements, including carotene, phosphorus, and magnesium. Onions are a useful owner of B and C vitamins, chicken is a source of potassium, sulfur, and sodium.

Products used:

8 small potatoes;
4 medium carrots;
4 chicken legs;
1 Yalta onion;
1 red pepper;
1 sprig of rosemary;
2 cloves of garlic;

For spices, use kosher salt, rosemary, spicy curry, oregano, marjoram. The taste potential of chicken will be revealed by a pinch of ground turmeric, thyme.

Cooking process:

First, preheat the oven to 210 degrees, place the potatoes on a baking sheet and bake for half an hour.
When the potatoes have cooled, cut the pliable tubers into two halves, set aside.
Meanwhile, heat 1 tablespoon of oil in a frying pan, season the chicken legs, fry the meat on each side for 7-8 minutes.
Add the remaining oil to the skillet along with the garlic, onion, red pepper and chopped rosemary and fry, stirring, for 2 minutes.
Cut carrots and onions into chaotic slices, season with salt and pepper, send the vegetable mixture to the pan.
Place the chicken in the pan among the vegetables, scatter rosemary sprigs over the top, and sauté until the chicken is cooked through and the vegetables are golden brown.

Such a salad with fried carrots and onions will also serve as the main dish, for a lower calorie content, change the amount of meat, and use fillet slices instead of chicken legs.

Mushroom version of a nutritious dish. Salad with broccoli and cauliflower

A juicy salad with mushrooms, fried onions and carrots will be even better if you dilute the usual combination of products with new vitamin elements. The dish will easily become part of the diet of those who lose weight, will please vegetarians with satiety and a set of vegetable useful components.

Products used:

120 g broccoli;
110 g champignons (shiitake);
90 g of cauliflower;
2 large carrots;
1 head of the Crimean onion;
2 cloves of garlic;
2 tablespoons of olive oil.

As a flavoring dressing, use white wine, rice vinegar. One tablespoon of an alcoholic drink will add an exquisite aroma to the dish, saturate the products with malic and succinic acids, emphasize the natural tastes of vegetables, fully revealing their gastronomic potential.

Cooking process:

Cut the onion in half, chop the halves of the fragrant ingredient into elegant strips.
Chop the garlic into slices, mix the ingredients together with two tablespoons of olive oil, season with salt, fry in a pan for 4-7 minutes.
At this time, cut the broccoli and cauliflower into small flowers, carrots into thin strips, mushrooms into tiny slices.
Thoroughly mix the ingredients together, add to the almost cooked onion and garlic, cook for 5-8 minutes.
Mix dietary components with each other, add spices and rice vinegar.

Why is this salad so good? Chickens, mushrooms, fried carrots, onions, mouth-watering pieces of broccoli and cauliflower have a minimal set of calories, but each of the ingredients will saturate the human body with an arsenal of proteins, vitamin microelements.

Harmonious spices. Powders and herbs that improve the flavor palette of dishes

You can make salads with fried carrots and onions more aromatic and nutritious with the right set of spices, including:

black, allspice;
cloves, ginger;
cilantro, coriander.

Be careful about the dosage: an abundance of hot spices will easily spoil the overall picture of the dish, emphasizing tastes on bitterness and a burning aftertaste.

Salad As easy as shelling pears Ingredients boiled beef - 300 g, half a medium-sized radish, onion - 1-2 pieces, salt, pepper, mayonnaise, parsley Preparation Cut the meat into strips. Wash the radish, peel and cut into thin strips. Onion cut into quarter rings. Fry the onion in vegetable oil. Salad As easy as shelling pears Combine meat, radish, onion. Add some salt and pepper and mix. Dress the salad with mayonnaise and mix. Put in a salad bowl and garnish with slices of beef and...

Appetizer of cherry tomatoes and tuna salad

Japanese diet. User's blog Artur Danilov on 7ya.ru

You probably noticed that among the Japanese there are very few people suffering from excess weight. The whole secret here is in the food culture. Japanese cuisine is one of the tastiest and healthiest in the world. Maybe that's why the Japanese diet is so popular in Russia. The creators of this diet is the Japanese clinic Jaex. The specialists of this clinic claim that in 13 days (the period that should be followed by the Japanese diet), the body will be able to rebuild its work, in particular ...

salads with chicken. Raquel Meller's blog on 7ya.ru

Top - 6 salads with chicken fillet 1. Salad with chicken Ingredients: - boiled chicken fillet - 300g - beans (boiled or canned) - 200g - cheese (hard) - 150g - corn (canned) - 400g - pickled cucumbers - 3-4 PCS. - black bread - 3 slices - garlic - 1 slice - salt, mayonnaise, a bunch of parsley Preparation: 1. Peel the garlic, grate on a fine grater or pass through a press. 2. Rub the black bread slices with salt and garlic, cut into cubes and dry in a pan ...

Garnish for chicken: popular recipes

Chicken dishes often appear on our tables, because chicken is not only very tasty, but also very affordable. Of course, it is necessary to serve chicken to the table with a side dish, but what exactly to cook for it? Some of the most popular chicken side dish recipes will be discussed in more detail below. As a side dish for chicken, it is customary to cook mainly boiled or fried potatoes, cereals and pasta. It’s familiar and convenient, but it’s already so “pall” that ...

Salad "Goldfish"

Ingredients: Potatoes 3 pieces Eggs 2 pieces Smoked fish (pink salmon, horse mackerel) 200 grams Carrots 4 pieces Lettuce for decoration 3 pieces Onion 75 grams Mayonnaise and salt to taste Average difficulty 1 hour 15 minutes 3 servings Russian cuisine And now it will take 1 hour to cook 15 minutes 1 Boil carrots and potatoes in boiling water until tender. When the vegetables are ready, you need to cut them into small cubes. Chop the whole potato. And you need to take 1-2 carrots, and the rest ...

advise, plz ... as an option, of course, Olivier will go with him himself .. but my Olivier is loved with sausage. but from the tongues straight to make it tasty? there are millions of recipes on the Internet .. but which one is HE?

Healthy food in a healthy kitchen.

Recipes from the chef Giuseppe D'Angelo Master class recipes 11/20/2014 (basic recipe) Salad: Grilled octopus with Salsa sauce Octopus - 1 pc. (weight 1-1.5 kg) Ingredients for the sauce: 1. Red onion - 1 pc; 2. Carrots - 1 pc; 3. Tomatoes - 1 pc; 4. Bulgarian pepper - to taste; 5. Cilantro - to taste; 6. Celery - 3 stalks; 7. Garlic - 1 head; 8. Lemon - ½ piece; 9. Black pepper - to taste; 10. White pepper - to taste; 11. Bay leaf - 1 pc; 12. Olive oil - 150 g; 13. Sharp...

Diet Salad Recipes

Do you like to eat delicious food, but you have to watch your figure? Diet meals are a great option. Therefore, today I have prepared for you the best recipes for dietary salads. Proper nutrition is very good for the body, so it is very important to eat healthy food, even if you do not need to lose weight. Vegetable salad 400 g cabbage 1 cucumber 0.5 bunch of dill or parsley lemon juice salt, pepper Chop the cabbage into thin strips, and then add the cucumber, cut into cubes, as well as parsley or dill ...

Warm chicken liver salad with bell pepper.

recipe Chicken liver salad with bell pepper // recipes with photos Ingredients chicken liver - 200 g, carrots - 1-2 pcs, onion - 1 pc, bell pepper - 1 pc, salt, pepper Cooking Rinse the liver, dry and finely chop . Onion cut into half rings. Cut the carrot into strips. Wash the pepper, remove the seed box and cut into rings or half rings. In vegetable oil heated in a frying pan, fry the liver for 3-5 minutes. Add chopped vegetables, salt, pepper and...

Salad "Unusual".

Salad "Unusual" All the charm of the salad in fried crab sticks. Ingredients: - 200 g crab sticks - 300 g champignons - 2 onions - 2 boiled carrots - a bunch of dill - olive oil to taste - vegetable oil for frying - salt to taste Preparation: Delicious salad with fried crab sticks, they are crispy with a distinct the taste of fish, with such a subtle, pleasant. Cut the onion into half rings and fry in vegetable oil. Cut the mushrooms into slices and fry until...

Real recipes of national Balinese cuisine.

In Bali, tourists, as a rule, eat adapted dishes in hotel restaurants, but not everyone manages to learn and taste the real dishes of Indonesian, and even more so Balinese cuisine. I will try to fill this gap and tell in detail about the most significant dishes of Balinese cuisine. Bali cuisine is delicious and the most self-sufficient among all Indonesian cuisines. Bali cuisine is a whole range of dishes. Chili peppers are widely used in cooking, so ordering at a local restaurant...

Japanese diet. Olga_Mo's blog on 7ya.ru

"Japanese diet" was developed by specialists of the Japanese clinic "Jaex". The diet is calculated for 13 days. The authors of the diet promise that during this time the metabolism will adjust to a different rhythm of work and the lasting effect of the diet will last at least 2-3 years without any further effort. Whether to believe these promises - decide for yourself. So what is the Japanese diet? Important conditions for the use of this diet: for 13 days you can not use sugar, salt, alcohol, flour and confectionery ...

5 dishes that quickly cleanse the body of "garbage"

If, after a plentiful feast, it seems that you are sick or even poisoned, it is possible that the body is simply unable to utilize all these mayonnaise salads, fried meat, pickled cucumbers, smoked mackerel and dumplings and remove toxins. Which means you need to help him. There are several products, dishes from which help in a short time to cleanse the body, expel from it the remnants of all that unhealthy that got into it not without our help. 1. Pumpkin. Basically, pumpkin...

Mistresses continue to roll up various vitamin delicacies for the winter. Today we will prepare salads for future use.
... Chop cabbage, grate carrots and beets, cut pepper and onion into rings, chop greens and garlic. Mix everything, salt, pepper, add vegetable oil, arrange in jars and sterilize for 1 hour at a temperature of 80-90 °. Roll up. Store at room temperature for a year. Snack "Son-in-law, don't peep" 2 kg of zucchini, 6 sweet red peppers, 1 hot pepper, 2 heads of garlic, 500 g of tomatoes,...

Discussion

Oh, I don't really like salads in jars. I, like lecho, make caviar and eat everything with pleasure. I made salads a couple of times and my homemade ones were rejected. So I dropped this one!

Recently, I was just looking for simple recipes for seamings, but they didn’t come across, but everything is very tasty on the eye, thanks!

27.09.2008 17:05:49, Katya

Good people, respond, the child will be 2 years old in a week, many relatives and friends will come, and how to feed them all. I want something tasty, unusual, and so that without problems. Does anyone know how to cook it. I want appetizers, and salads, and hot .......

Discussion

Pts. I loved this salad. You chop cabbage, radish, head lettuce, bell pepper, the most important thing is that you can choose one thing from this, or all together, and you need quite a bit of product. Cucumber - straw. laid out in a transparent salad bowl. Make a grid of mayonnaise, a little. And the next layer is required: ham straws, tomatoes also straws, I rub everything on a burner grater (well, one with different nozzles). Once again a rare mayonnaise mesh. Farther!!! White croutons, grated cheese. It seems to be nothing special. But the salad is light and delicious. And it's made from leftovers. Those. you can make a salad with carrots and sour cream from radish, set aside a little for this salad. Serve simply chopped peppers, cucumbers, tomatoes, and cut half a pepper, 1 small cucumber and a tomato into this salad. Croutons - you can buy, by the way, they do not soak longer. Homemade crackers should be put right before serving. Here is the ham, the most expensive item in this salad.
Good luck!!!

Salad: Finely chop everything beforehand.
layer of eggs
layer of mayonnaise
onion layer
layer of mayonnaise
layer of apples
layer of mayonnaise
And so twice. Dill on top.
(you can layer cheese and nuts)

somebody help! tired of adding these ingredients, and how do Hare Krishnas do without them?)

Discussion

1) Quite simple and elegant (suitable for decorating the table:) salad. "Andalusian". Cut tomatoes, green onions, sweet peppers into long plastic slices (at least 4 cm), add boiled rice and garlic. You can leave it out, or you can add lemon juice.
2) Grated hard cheese, sliced tomatoes, chopped cabbage, boiled beans and a little garlic. Again, you can not season (vegetables give juice), but you can pour olive oil.
3) Chafan - where would we be without him? :)
4) Boiled meat + fried onions. Around this segments: fresh cabbage, fried. potatoes, green peas, garlic. No additional refill. Looks amazing on the table. :) Very satisfying.
5) Fish marinade (with carrots and onions). And you can the same, but meat.

I have remembered! To give up mayonnaise, you need to buy a bottle of balsamic vinegar. Expensive, but will last a long time.
In addition, there is still mustard, sesame, coconut, olive oil with all sorts of additives.
Mayonnaise will disappear by itself.

Tell me, please, a light quick salad for dinner; o)

Discussion

I made it yesterday (but it's more like a dessert :))). 1 pear + 1 peach + a little bit of grapes + 1 tangerine + 1 banana + half a pack of ice cream "for 48 kopecks" + a little martini (or cognac, etc.). Overeating! Yes, in this heat! Mmmmmmm... :)))

Lettuce + peeled cucumbers + tomatoes + olives + cheese (fetaca).
Enjoy your meal.

Girls and boys, which time I ask for an assembly of puff salads, they seem to write that they sent it, but bye-bye, there is nothing! Very please, plzzz ... Thank you! Address [email protected] t

Discussion

Layered salads.
Pomegranate salad "-layers:
1-boiled beef

3 eggs
3-walnut fine rub.
4-garnish with pomegranate seeds

Salad "Europe"

Salad "Salmon in a coat"

4 layer - grated cheese, mayonnaise.

Salad "Herring"

- rice,
- herring,
- onions and carrots,
- eggs

champignons - 1 kg;
onions - 0.5 kg;
carrots - 0.5 kg;
walnuts - 10-15 pieces;
prunes - 200-250g.

tuna salad

Salad Tenderness

"Salad Olivier" classic.
Crumble!

03/04/2002 18:41:08, Oksana

Layered salads.
Pomegranate salad "-layers:
1-boiled beef
2-var. carrots on a coarse grater.
3 eggs
3-walnut fine rub.
4-garnish with pomegranate seeds
Spread all layers with mayonnaise and pour with pomegranate juice.

Salad "Europe"
A bag of frozen string beans "Hortex", a can of corn, a can of chopped champignons, a piece of chum salmon, mayonnaise. Boil beans (5-10 minutes) in salted water, add corn, champignons, cold-cut ketu cut into small pieces and mayonnaise. To mix everything.

Salad "Salmon in a coat"
1 can of canned pink salmon (salmon, sockeye), 4 eggs, 2 green hard apples, 150 g of hard cheese (Tilsiter type), mayonnaise.
1 layer - clean the fish from the bones, knead well with a fork, mix with mayonnaise.
2 layer - 4 grated egg whites mixed with mayonnaise.
3rd layer - hard apples, peeled and peeled, grated on a grater, mixed with mayonnaise, otherwise they will darken.
4 layer - grated cheese, mayonnaise.
Sprinkle with crumbled yolk on top. Lettuce needs to stand

Salad "Herring"
rice, herring, onion, carrot, eggs, mayonnaise
Boil rice, eggs, deboned herring, fry onions (half rings) and carrots (on a grater) in sunflower oil. Cut eggs and herring into cubes. Lay in layers, smearing each layer with mayonnaise,
- rice,
- herring,
- onions and carrots,
- eggs

Mushroom salad with nuts and prunes
champignons - 1 kg;
onions - 0.5 kg;
carrots - 0.5 kg;
walnuts - 10-15 pieces;
prunes - 200-250g.
Finely chopped champignons fry in vegetable oil until tender. Separately, fry finely chopped onions and grated carrots on a coarse grater. Peel and chop the nuts. Steam prunes, free from stones, and cut into strips. Cool all products to room temperature. Onion; combine carrots, nuts and prunes, stir. Put on a dish in layers: mushrooms, then a layer of the mixture, mushrooms again, etc., spreading each layer with mayonnaise. We advise you to decorate the finished salad with halves of prunes and walnut crumbs

tuna salad
A jar of tuna (any canned fish in oil will do), two tomatoes, two cucumbers, 1 onion, one sweet pepper, corn (you can do without it).
Finely chop everything into cubes, crush the fish with a fork, season with oil from the fish. Light, tasty salad for every day and for a holiday (in this case, lay everything out in layers in the following order: cucumbers, onions, fish, onions, tomatoes, corn).

Salad Tenderness
Cheese - 150 g, one large orange, medium-sized onion, three boiled eggs, mayonnaise.
Take a fairly deep dish in which the salad will be served, and grate the cheese on a coarse grater into it. Cover the cheese with mayonnaise. Cut the onion into rings, scald and put on top of the cheese, cover with mayonnaise. Cut the orange, you can slice, you can rings, and put on the onion, grease with mayonnaise. Then, in conclusion, grate the eggs, and lay out the orange zest as a decoration. Salad ready in 5 minutes!

"Salad Olivier" classic.
4 large boiled potatoes, 3 medium-sized carrots, 1 onion, 2 pickled cucumbers, 1 peeled and cored apple, a glass of canned green peas, 4 egg whites (cool), 4 pickled onions.
Crumble!
Then crumble: 200 g boiled chicken (white chicken), 100 g smoked turkey (red meat), 100 g boiled beef (veal) or boiled tongue. Grind in 250 g of mayonnaise (regular store-bought) with lemon and salt 4 hard-boiled yolks, add 1 teaspoon of Dijon mustard, a little black pepper, a teaspoon of olive oil and 1 raw egg yolk. Mix perfectly. Pour over salad and mix gently. And put it in the freezer for 10 minutes! Put it in a pyramid, pour over the rest of the mayonnaise sauce and decorate ... with a couple of anchovies. This is a classic, but I offer a little clarification (timidly, because the recipe is classic!): Squeeze out 3/4, well, maximum, one teaspoon of anchovy paste from a tube of anchovy paste and mix with the rest of the mayonnaise sauce that you watered the salad hill. Then anchovies are not needed and even superfluous ...

Fried onion salad
2 kg onions, 4 potatoes, 3 carrots, 1 large beetroot, 4 eggs, 1 processed cheese, 4-5 cans of mayonnaise
Carrots, beets, potatoes, boil eggs. Cut the onion and fry in two pans (one will not be enough). Grate cheese and boiled vegetables. Then lay in layers in a deep, preferably transparent salad bowl: a layer of potatoes, a layer of fried onions, then mayonnaise (you can not salt anything except onions during frying - mayonnaise will bring everything to mind). Next - carrots, onions, mayonnaise; beets, onions, mayonnaise. Now repeat everything again. Put the seventh layer of finely chopped eggs, cheese and mayonnaise.

03/04/2002 18:39:38, Oksana

It is difficult to imagine Russian cuisine without such an affordable vegetable as carrots. It is a good source of carotene and fiber. Lightly fried, it retains most of the vitamins and other beneficial substances, so it is often added to various dishes. Learn how to make a delicious roasted carrot salad at home.

How to make a salad

A raw and fried vegetable goes well with many other vegetables, meats, fish, seafood, mushrooms, cheeses and even some fruits. You can fill them with mayonnaise, sour cream, olive, refined and unrefined sunflower oil, homogeneous mustard or grains. Carrots are cut into circles, semicircles, straws, cubes, based on the recipe and culinary preferences. Fry in butter, vegetable oil, or a mixture of them.

roasted carrot salad recipe

Today you can find many recipes for making salads with fried carrots. These may be options for people who do not eat meat and animal products, or, conversely, meals high in protein foods. Clearly follow the step-by-step instructions with a photo, then your salad will turn out perfect in taste and appearance.

With chicken fillet

Time: 40 minutes.
Quantity: 6 servings.
Calorie content: 162 kcal / 100 g.
Cuisine: Russian.
Difficulty: easy.

Layered chicken salad with carrots will decorate the festive and everyday table. A multi-component dish, it may well replace the main meal. Due to the large number of vegetables, the treat has an average calorie content. As a dressing in this recipe, a mixture of mayonnaise and sour cream is used. It is better to give preference to a fermented milk product from 20% fat.

Ingredients:

boiled chicken - 250 g;
vegetable oil - 40 ml;
mayonnaise - 40 g;
sour cream - 40 g;
prunes - 12 pcs.;
walnuts - 200 g;
carrots - 200 g;
pickled cucumbers - 2 pcs.;
potatoes - 2 pcs.;
onion - 100 g;
salt is optional.

Cooking method:

Boil potatoes, peel, cool.
Peel the onion, chop finely, fry the vegetable in vegetable fat until soft.
Remove the peel from the carrots, grate coarsely, send to the onion, fry until tender.
Salt the vegetable mixture and set aside.
Finely grate boiled potatoes.
Finely chop the boiled chicken.
Chop pickled cucumbers.
Put the potatoes in the bottom of the salad bowl.
Separately, mix mayonnaise with sour cream, grease the first layer with the resulting mixture and smooth.
Put the chicken out, brush again.
Then lay out the pickled cucumbers, grease with dressing, then lay out the vegetables, brush again with a mixture of sour cream and mayonnaise.
Top the dish with chopped prunes and walnut kernels.

With bell pepper and walnuts with arugula

Time: 30 minutes.
Quantity: 2 servings.
Calorie content: 259 kcal / 100 g.
Cuisine: Mediterranean.
Difficulty: easy.

Bright and very tasty salad with carrots that can cheer you up at any time of the year. It gives a feeling of satiety for a long time thanks to walnuts, feta cheese and carrots, which are rich in fiber. If you could not find arugula, then you can replace it with another leaf lettuce. Dressing with lemon juice sets off the sweetness of vegetables, gives the dish a characteristic sourness.

Ingredients:

feta cheese - 100 g;
vegetable oil - 80 ml;
arugula - 50 g;
walnuts - 7 pcs.;
carrots - 2 pcs.;
red onion - 1 pc.;
lemon - ½ pc.

Cooking method:

Peel the carrots, cut into not very thick circles.
Remove seeds from bell pepper, cut into squares.
Fry vegetables in a pan with a little vegetable fat.
Rinse the arugula, dry it, put it as a “cushion” on a serving plate.
Cheese cut into cubes.
Coarsely chop the walnuts with a knife, fry in a dry frying pan.
Separately, mix lemon juice with oil, salt, pepper.
Peel the onion, thinly slice into half rings.
Put the frying on the arugula, then raw onions, cheese, nuts.
Before serving, pour over the dish with the previously prepared dressing.

With oranges and cinnamon

Time: 30 minutes.
Quantity: 4 servings.
Calorie content: 149 kcal / 100 g.
Purpose: appetizer, side dish.
Cuisine: Mediterranean.
Difficulty: easy.

An original dish that combines roasted, lightly salted carrots, sweet oranges and spices such as cinnamon and nutmeg. Salad is perfect for main dishes of chicken, duck. In this case, the side dish does not have to be sprinkled with powdered sugar. Also, this dish can act as a kind of dessert for real gourmets.

Ingredients:

carrot - 3 pcs.;
oranges - 2 pcs.;
olive oil - 60 ml;
powdered sugar - 40 g;
salt, cinnamon, nutmeg, ground white pepper.

Cooking method:

Peel the carrots, grate on a coarse grater.
Fry the vegetable in a preheated pan with olive oil until soft, salt and pepper at the end.
Peel oranges, get rid of white films, cut the flesh into slices.
Transfer the fried vegetable to the salad bowl, add the pulp of oranges, ground cinnamon, nutmeg.
Sprinkle with powdered sugar before serving.

With chicken and mushrooms

Time: 30 minutes.
Quantity: 4 servings.
Calorie content: 131 kcal / 100 g.
Cuisine: Russian.
Difficulty: easy.

Salad with carrots, chicken and mushrooms is very satisfying. To minimize the cooking time of this dish, boil the chicken fillet and eggs in advance. This recipe uses mushrooms. They can be replaced with other species, such as porcini mushrooms, oyster mushrooms or chanterelles. Greens can also be chosen based on culinary preferences. Parsley and cilantro work well with this set of ingredients.

Ingredients:

champignons - 300 g;
vegetable oil - 40 ml;
mayonnaise - 40 g;
dill - 20 g;
eggs - 2 pcs.;
onions, carrots - 1 pc.;
boiled chicken fillet - 200 g;
salt.

Cooking method:

Boil hard-boiled eggs, cool.
Rinse the mushrooms, dry, cut into plates, fry in vegetable fat.
Peel the rest of the vegetables, grate the carrots coarsely, chop the onion, fry everything until golden brown.
Cut the boiled fillet into small pieces.
Peel the eggs, cut into cubes.
Combine all ingredients, add chopped dill, salt to taste.
Season the mixture with mayonnaise, mix well.

With meat

Time: 1 hour.
Quantity: 4 servings.
Calories per 100 grams: 216 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: medium.

This salad with fried carrots and meat is perfect for the winter period when fresh vegetables are not available. In addition, seasonal plant products contain more vitamins and other beneficial substances. The classic combination of carrots and beets makes a good base for a salad. This recipe uses lean pork, you can experiment with other types of meat.

Ingredients:

pork - 300 g;
vegetable oil - 100 ml;
mayonnaise - 100 g;
carrots - 3 pcs.;
beets, onions - 1 pc.

Cooking method:

Peel vegetables, wash and dry.
Coarsely grate the carrots, fry in heated vegetable fat. If the vegetable completely absorbs the fat, then add a little water and cook until soft.
Coarsely grate the beets too, fry separately in vegetable fat.
Cut the meat into thin strips, fry separately in a large amount of oil.
A golden crust should form on the slices, salt and pepper at the end of frying.
Chop the onion in any way.
When the fried vegetables have cooled to room temperature, combine them, season with mayonnaise, add spices as needed.

With burdock root

Time: 20 minutes.
Quantity: 1 portion.
Calories per 100 grams: 189 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: easy.

The original side dish, consisting of fried burdock root and carrots, will surprise the most inveterate gourmet. Vegetables are caramelized by adding oil and balsamic vinegar. White dessert wine gives special notes. The dish looks very aesthetically pleasing, has a characteristic sheen. The salad is decorated with parsley, you can use both fresh and dried herbs.

Ingredients:

olive oil - 25 ml;
balsamic vinegar - 20 ml;
parsley - 10 g;
honey - 10 ml;
white dessert wine - 7 ml;
burdock - 1 pc.;
carrots - ½ pcs.

Cooking method:

Cut the pre-peeled carrots and burdock root into long strips.
Heat the olive oil in a frying pan, fry the vegetables in it until cooked, at the end add balsamic vinegar, honey and white wine.
Sprinkle with chopped parsley before serving.

With bell peppers and tomatoes

Time: 1 hour.
Quantity: 4 servings.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

A delicious balanced salad that can be consumed without a twinge of conscience in the evening as a full dinner. The presence of chicken fillet and hard cheese will provide a feeling of satiety for a long time. A set of vegetables goes well with these protein foods. The recipe calls for Dutch cheese, you can replace it with any other hard variety of your choice.

Ingredients:

boiled chicken fillet - 450 g;
orange juice - 60 ml;
Dutch cheese - 50 g;
olive oil - 40 ml;
white wine vinegar - 40 ml;
parsley - 10 g;
green onion - 2 feathers;
tomatoes - 2 pcs.;
carrot, bell pepper - 1 pc.;

Cooking method:

Clean all vegetables, wash and dry.
Remove the seeds from the bell pepper, cut into thin strips.
Cut the boiled chicken into strips too.
Cut the carrots into thin sticks, or grate for Korean carrots, lightly fry in olive oil.
Cut the tomatoes into thin slices.
Cut the cheese into small cubes or finely grate.
Chop green onion and parsley.
Mix all ingredients in one container.
For dressing, combine orange juice, vinegar, olive oil, salt, and black pepper.
Season the salad, mix well and leave for half an hour to infuse.

with trout

Time: 45 minutes.
Quantity: 4 servings.
Calories per 100 grams: 233 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: medium.

An easy-to-prepare, but difficult-to-serve dish with trout and salad will become a real decoration of the table. For its presentation, a high culinary ring is used. If you do not have such kitchen utensils at hand, then you can use a glass or cup. The dish is a multi-layered tower topped with a topping of grated cheese.

Ingredients:

trout fillet - 600 g;
mayonnaise - 250 g;
leaf lettuce - 100 g;
Dutch cheese - 100 g;
vegetable oil - 60 ml;
parsley - 10 g;
onions - 2 pcs.;
carrots - 1 pc.;
salt.

Cooking method:

Rinse the fish fillet, dry it, cut into small pieces.
Fry in a hot frying pan until fully cooked, at the end of frying, salt and pepper the fish.
Peel the carrots, grate coarsely, fry separately in vegetable fat.
Cut the onion into half rings, also fry separately.
Take a presentation plate, lay out lettuce leaves, put a culinary ring on top.
Put a layer of fish on the bottom of the ring, grease with mayonnaise.
Then fried onions and mayonnaise again.
Put carrots on top, spread with sauce.
Carefully remove the culinary ring, decorate the top with grated cheese and a parsley leaf.
Make the rest of the servings according to the number of guests according to the same principle.

With onions and canned peas

Time: 30 minutes.
Quantity: 4 servings.
Calories per 100 grams: 109 kcal.
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: easy.

A light salad with fried carrots and onions with the addition of canned peas will serve as an excellent side dish for meat and fish dishes. This vegetable combination can be safely consumed in the evening as dinner. For dressing according to this recipe, sour cream is used. Its fat content depends on your taste preferences and dietary requirements. In this case, a fermented milk product with a fat content of 20% is used.

Ingredients:

canned peas - 200 g;
sour cream - 75 g;
vegetable oil - 60 ml;
green onion - 15 g;
parsley - 10 g;
carrots, onions - 3 pcs.;
salt, black ground pepper.

Cooking method:

Peel vegetables, wash and dry.
Onion cut into half rings of medium thickness.
Grate the carrot on a coarse grater.
Fry the onion in a preheated pan with oil until soft, then send the carrots.
Transfer the roasted vegetables to a salad bowl to cool quickly.
At this time, chop the parsley and green onions.
Send chopped greens and canned peas to the cooled vegetables.
Season the dish with salt and pepper to taste.
Top everything with sour cream and mix well.

with beef tongue

Time: 3 hours 40 minutes.
Quantity: 4 servings.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

Boiling beef tongue takes a long time, so it is better to cook it in advance so that all the ingredients are ready at the time of assembling the dish. If you do not like this delicacy, then you can replace it with a piece of boiled beef. The meat will go well with the rest of the ingredients in the recipe. Onions marinated in apple cider vinegar give a special taste to the dish.

Ingredients:

carrots - 3 pcs.;
beef tongue - 450 g;
canned peas - 100 g;
sunflower oil - 20 ml;
mayonnaise - 50 g;
onion - 1 pc.;
apple cider vinegar - 100 ml;
salt.

Cooking method:

Prepare the beef tongue in advance, it will cook for about 3 hours.
Peel the onion, cut into half rings and send to marinate in apple cider vinegar for half an hour.
Peel the finished tongue from the skin, cut into strips.
Grate peeled carrots for Korean carrots, then fry in sunflower oil.
Transfer the washed canned peas to a salad bowl, add mayonnaise, carrots, tongue and pickled onions.
Mix everything well, after adding salt to taste.

Hot salad with Chinese cabbage

Time: 50 minutes.
Quantity: 4 servings.
Calories per 100 grams: 158 kcal.
Purpose: appetizer, side dish.
Cuisine: Mediterranean.
Difficulty: easy.

Warm vegetables make a worthy meal, especially in winter. The dish combines a large number of vegetables, sausage and hard cheese. Sausage, in this case salami, is interchangeable with servelat or ham. Hard cheese can also be of any variety, depending on culinary preferences.

Ingredients:

olive oil - 60 ml;
Chinese cabbage - 50 g;
salami - 50 g;
Dutch cheese - 50 g;
sunflower oil - 20 ml;
table mustard - 10 g;
vinegar - 10 ml;
green onion - 10 g;
tomatoes - 3 pcs.;
carrots - 1 pc.;
pickled cucumber - 1 pc.;
spices.

Cooking method:

Peel the carrots, chop finely, fry in hot sunflower oil until fully cooked, add a little salt at the end of frying.
Rinse the leaves of Beijing cabbage, also finely chop.
Cut the pickled cucumber into strips.
Clean the sausage from the factory film and cut into cubes.
Cut the tomatoes into small cubes.
Rinse green onions well, dry, chop.
Put Chinese cabbage on the bottom of a fireproof dish, then fried carrots.
Arrange the sausage on top, then the cucumber and tomatoes.
Sprinkle the dish on top with green onions.
Separately, mix the olive oil with the vinegar and mustard and pour over the salad mixture generously.
Finish the dish with grated hard cheese and send it to the preheated oven for 10 minutes so that the vegetables warm up well and the cheese melts.
Such a salad can be cut into sectors and served in portions, decorating to your taste.

Time: 1 hour 20 minutes.
Quantity: 4 servings.
Calories per 100 grams: 222 kcal.
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: medium.

A variation of puff salad with fried carrots, mushrooms and prunes is a good addition to many meat and fish dishes. The recipe uses walnuts, they go well with the rest of the ingredients. If desired, they can be replaced with pine nuts, the taste of the dish will only benefit from this. Mayonnaise is better to use homemade.

Ingredients:

champignons - 250 g;
mayonnaise - 100 g;
walnuts - 100 g;
prunes - 100 g;
vegetable oil - 60 ml;
onions, carrots - 2 pcs.;
salt, black ground pepper - optional.

Cooking method:

Peel the carrots, grate on a medium grater.
Remove the onion from the husk, cut into small cubes.
Rinse mushrooms, dry, also cut into cubes.
Transfer the prunes to a bowl, cover with warm water, when it swells, drain the water, squeeze and finely chop.
Toast the walnut kernels in a dry frying pan, then grind them into crumbs in a convenient way.
In a frying pan with hot oil, fry the carrots until tender, salt at the end of frying, then transfer to a separate bowl.
In a previously used pan, fry the onion until golden brown, send to the same bowl.
Fry the mushrooms in the remaining fat, add salt and pepper at the end of frying.
Take a round salad bowl, cover it with cling film so that the edges hang down.
Put a part of the nuts on the bottom, then the carrot, sprinkle it with pepper and grease with mayonnaise.
Next, lay out a part of the onion and mushrooms.
Lubricate everything with mayonnaise and sprinkle with prunes.
Sprinkle with nuts again, spread onions, mushrooms, sprinkle with pepper and spread with mayonnaise.
The last layer should be carrot.
Remove the workpiece in a cool place so that it brews a little (at least half an hour).
Then invert the salad bowl onto a presentation dish and remove the cling film.

With squid

Time: 1 hour 10 minutes.
Quantity: 10 servings.
Calories per 100 grams: 136 kcal.
Purpose: appetizer, side dish, main.
Cuisine: Mediterranean.
Difficulty: easy.

This salad can be considered the main dish. It brings together foods that together form a balanced meal. This dish is often served with boiled rice or garlic bread. It should be remembered that squids are cooked very quickly. It is important not to overcook them, otherwise they will become "rubber". Sesame seeds and ground paprika add piquant notes to the salad.

Ingredients:

squid - 1.5 kg;
vegetable oil - 160 ml;
vinegar 9% - 40 ml;
garlic - 6 cloves;
sesame - 5 g;
sugar - 5 g;
carrots, onions - 2 pcs.;
salt, ground paprika.

Cooking method:

Dip the peeled squid carcasses in boiling water for literally 10 seconds, then put them in a colander, cool well, cut into long strips.
Cut the onions into half rings, fry in half the vegetable fat for 3 minutes, send the sesame seeds at the end, cook everything together for a couple more minutes and remove from heat.
Cut the peeled carrot into thin strips, fry in the remaining vegetable fat until soft for 5 minutes, then add sugar, paprika, mix and remove from heat.
Transfer the squids to a deep bowl, send them the fried onions, carrots and all the fat in which the vegetables were fried.
Add salt, vinegar, pass the garlic through a press.
Mix the workpiece well, then send it to the refrigerator for half an hour.

Time: 1 hour.
Quantity: 4 servings.
Calories per 100 grams: 196 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

Hearty "Obzhorka" will relieve hunger for a long time due to the presence of boiled beef. Often this dish is served with a slice of bread, which completely replaces the main meal. The combination of boiled beef and pickles works great in a salad. To diversify the taste of the dish, you can add your favorite spices and spices. It is better not to serve the "Obzhorka" immediately, but to let it brew a little.

Ingredients:

boiled beef - 450 g;
mayonnaise - 100 g;
vegetable oil - 40 ml;
carrots - 3 pcs.;
pickled cucumber - 2 pcs.;
onion - 1 pc.;
salt, black ground pepper.

Cooking method:

Cut boiled beef into cubes.
Peel the onion, chop finely.
Peel the carrots, coarsely grate or cut into strips.
Peel the pickled cucumbers, cut into cubes.
Fry the carrots in vegetable fat, then fry the onion in this pan.
Transfer vegetables to a salad bowl, add meat and cucumbers.
Salt, pepper, add mayonnaise and leave to infuse for half an hour.

Video

Roasted Carrot Salad - General Cooking Principles

Peel carrots with a special kitchen peeler.

For salads, use young carrots.

Fry carrots only in hot oil.

To ensure carrots turn red when roasted, pat them dry with paper towels before cooking.

Fry carrots in vegetable or olive oil.

Add salt only at the end of cooking.

To make carrots cook faster, grate them.

Season salads with fried carrots with low-fat mayonnaise.

If you cook roasted onions and carrots, then add the second ingredient to the pan only after a couple of minutes.

Before serving, decorate salads with any greens.

Roasted Carrot and Beef Tongue Salad

Ingredients:
three fresh carrots;
440 g beef tongue;
salt;
half a can of canned peas;
vegetable oil;
two tablespoons of mayonnaise;
one bow;
spices;
five tablespoons of apple cider vinegar.
Cooking method:

1. Defrost the beef tongue, wash it with a brush and lower it into the pan. Pour the tongue with plenty of water, add salt and cook for three hours. Check with a fork, it should easily pierce the meat.

2. Cool the finished beef tongue, remove the skin from it and cut into strips.

3. Grate the peeled carrots with a special Korean carrot grater. Heat the oil in a frying pan and drop the grated ingredient into it. Fry for 5 minutes, then drain off excess oil.

4. Peel the onion from the husk and cut into thin rings. Put the rings in a deep container, pour vinegar and leave to marinate for half an hour. After the elapsed time, drain the vinegar and squeeze the onion.

5. Take a plate and put the washed canned peas in it. Add mayonnaise, fried carrots, salt, beef tongue and pickled onions there. Stir the dish and serve, garnishing with lettuce leaves on the table.

Hot salad of fried carrots and Chinese cabbage

Ingredients:
three tomatoes;
carrot;
three leaves of Chinese cabbage;
55 g salami;
one pickled cucumber;
two branches of green onions;
half a spoonful of vinegar;
cheese;
three tablespoons of olive oil;
half a spoonful of ordinary mustard.
Cooking method:

1. Peel and chop the carrots. Fry the vegetable in hot sunflower oil until tender. At the end, salt and pepper if desired.

2. Rinse Chinese cabbage leaves under running water and chop with a sharp knife on a cutting board.

3. Cut the pickled cucumber into strips.

4. Free the sausage from the film and chop into strips.

5. Rinse one tomato and cut into cubes.

6. Rinse green onions and cut very finely.

7. Take a serving dish and put the Chinese cabbage in the first layer, then the fried carrots.

8. Lay salami next, cucumber and tomatoes on top of them. Sprinkle the top with chopped green onions.

9. For dressing, mix mustard, vinegar and olive oil. Pour this mixture over the salad.

10. Grate the cheese on the salad with the last layer, and place the dish in the microwave for three minutes. Garnish the hot salad with tomato wedges.

11. Serve the salad immediately after baking, cut like a cake. No additives are required for this dish.

Fried carrot salad with mushrooms and prunes

Ingredients:
two carrots;
homemade mayonnaise;
salt;
265 g of champignons;
a pair of onion heads;
incomplete glass of walnuts;
pepper;
oil for frying;
130 g prunes.
Cooking method:

1. Peel the carrots and grate on a medium grater. Peel the onion and cut into small cubes.

2. Rinse the mushrooms, wipe with a napkin and cut into cubes.

3. Put the prunes in a bowl and pour boiled water over it. After the elapsed time, pull out the prunes, squeeze and finely chop.

4. Heat a dry frying pan and toast the nuts in it, then chop them with a knife.

5. In another pan, heat the oil and fry the carrots in it, stirring occasionally, 4 minutes.

6. Salt the carrots and transfer to a container.

7. In the same pan, dip the onion and fry it until translucent. Transfer it to a plate as well.

8. In the remaining oil, fry the mushrooms until soft. Don't forget to salt.

9. Take a special round form for salad and lay cling film on the bottom. The edges should hang down.

10. Place nuts on the bottom. Put carrots on top of them. Sprinkle with pepper and spread with mayonnaise.

11. Next, lay a layer of onions, then mushrooms. Spread the prunes with mayonnaise evenly on top of the mushrooms.

12. Sprinkle with nuts again, put onions, mushrooms and again pepper and spread mayonnaise. Spread the carrot layer last.

13. Remove the finished salad in a cold place and let it brew.

14. Then take out the dish and turn it over. Beautiful and appetizing salad is ready!

15. Serve this yummy with meat or fish dishes.

Fried carrot salad with chips

Ingredients:

470 g chicken fillet;
vegetable oil;
190 g carrots;
bay leaf;
salt;
120 g chips;
peppercorns;
five cloves of garlic;
mayonnaise;
one sweet bell pepper.
Cooking method:

1. Rinse the chicken fillet under running water and remove the films. Fill a pot with water and put the chicken in it. Boil the meat for 20 minutes. After the water boils, add peppercorns and bay leaf to the broth.

2. Peel the carrots with a special knife and chop. Fry the vegetable in hot vegetable oil until tender. At the end, add your favorite spices.

3. Rinse the bell pepper, cut in half and remove the middle. Cut the rest into strips.

4. Peel the garlic cloves and squeeze them out with a garlic press.

5. Cool the finished chicken fillet and cut into strips.

6. Take a deep salad bowl and put in it the fried carrots without oil, salt, chicken fillet, chopped garlic, bell pepper, mayonnaise and chips divided in half.

7. Stir the salad just before serving to keep the chips crispy.

8. Serve salad with rustic fried potatoes.

Salad of fried carrots, champignons and bell peppers

Ingredients:
700 g of champignons;
two carrots;
two bell peppers of different colors;
salt;
three tablespoons of apple cider vinegar;
pepper;
two bows;
95 g of olive oil;
4 cloves of garlic;
two spoons of sugar.
Cooking method:

1. Peel the carrots and grate on a special grater for Korean salads.

2. Peel the onion and cut into thin half rings.

3. Heat the olive oil in a frying pan and fry the onion in it first, and after a while add the carrots. Saute until the ingredients are soft, then transfer the vegetables to a plate to cool.

4. Add olive oil to the same pan and fry the mushrooms sliced \u200b\u200bin layers on it until tender. Salt the ingredient at the end of cooking.

5. Rinse the bell pepper, remove the stem and core. Cut the vegetable into thin strips and combine with roasted carrots and onions.

6. Add sugar, salt, fried mushrooms and pepper to vegetables.

7. Squeeze the garlic into the same mixture, add vinegar and mix everything gently.

8. Let the salad brew for a couple of hours and serve.

9. The dish goes well with meat appetizers and main courses.

Spicy salad of fried carrots and squid

Ingredients:
1.4 kg of squid;
2 carrots;
a spoonful of sugar;
a spoonful of sesame;
2 onions;
six cloves of garlic;
two tablespoons of 9% vinegar;
8 tablespoons of vegetable oil;
a little paprika.
Cooking method:

1. Open the squid until cooked, cool and cut into long strips.

2. Cut the onion into half rings and fry with half the vegetable oil for 6 minutes. Add sesame seeds to it as well.

3. Cut the peeled carrots into thin strips and fry them in the remaining vegetable oil, along with sugar and paprika, until tender.

4. Take a bowl and put the squids, sautéed onions, cooked carrots and the oil in which they were fried. Add salt, vinegar and crushed garlic to the salad.

5. Mix the dish well and put it in the refrigerator.

6. Serve a salad of carrots and squid along with garlic bread.

7. Boiled rice is suitable as a side dish for this dish.

Salad of fried carrots "Obzhorka"

Ingredients:
430 g of beef;
5 st. l. mayonnaise;
pepper;
three carrots;
greens;
two pickled cucumbers;
salt;
frying oil;
onion.
Cooking method:

1. Boil the meat until cooked, let it cool and cut into large strips.

2. Peel the onion and chop it. Grate carrots on a coarse grater or cut into strips.

3. Peel the pickled cucumbers and cut into cubes.

4. Fry the onion in a pan with a little oil until browned.

5. In the same pan, fry the onion for 10 minutes.

6. Put the fried vegetables, meat and cucumbers in the salad bowl.

7. Add pepper, mayonnaise, salt there, mix everything and leave to infuse for half an hour.

8. Serve the "Obzhorka" salad as a main dish, spreading it on plates along with a slice of bread.

9. Do not forget to sprinkle each plate with chopped herbs.

Roasted Carrot Salad - Tricks and Tips

For piquancy when frying, add chopped garlic to carrots

Carrots get even more interesting taste if you fry onions together with it.

For spiciness when frying, add hot capsicum to carrots.

For a sweetish taste, add honey to the carrots while frying.

Carrots can be fried immediately with mushrooms.

To better absorb the beneficial substances of carrots, add butter to the pan when frying.

Drain all the oil before adding the roasted carrots to the salad.

Fried carrots can be replaced with Korean carrots.

Description

Salad with fried carrots and onions is a dish that can cause real surprise, because it is both simple and incredibly tasty. In addition, this salad is also very useful. Carrots have always been one of the best sources of fiber and carotene. It also helps to improve eyesight, skin and stomach condition. Try to use it as often as possible in your diet so that the body regularly receives useful substances. As for the onion, it also retains some of its vitamins and minerals after frying.

We bring to your attention a simple recipe for a salad with fried carrots and onions with step-by-step photographs that you can use to navigate the cooking process. The dish is very juicy and tender. You can be sure that everyone will like this salad, especially in winter.

Ingredients

(2 pcs.)
(1 PC.)
(250 g)
(2 pcs.)
(2 pcs.)
(12 pcs.)
(4 peeled cores)
(taste)
(taste)
(2 tablespoons)
(taste)

Cooking steps

Peel the onion from the husk and chop finely. We put the pan on the fire and pour a small amount of vegetable oil into it. Pour chopped onion into it and fry until it becomes soft and changes its color to slightly golden.

Now let's move on to the second main ingredient, namely, we start peeling carrots. After that, rub it on a coarse grater and fry until cooked.

At the next stage, salt and mix the carrots with onions and let them cool.

Boil the potatoes in advance and peel them. Let it cool down, then rub it on a grater.

After that, we move on to the boiled chicken, it will also need to be finely chopped.

Then cut the pickled cucumbers into small cubes.

We take a deep plate and begin to lay out layers of lettuce in it. It is desirable that it be transparent, then all layers will be clearly visible. The first layer consists of grated potatoes.

After that, you need to grease the potatoes with dressing. It consists of mayonnaise mixed with sour cream. They must be mixed in equal proportions, 50:50.

The next layer consists of boiled chicken, which, like potatoes, will need to be greased with dressing.

Then, on top of the chicken layer, put finely chopped pickled cucumbers. And again, do not forget about refueling.

The fourth layer will consist of fried carrots with onions. And don't forget to fill it well.

As a decoration of the dish, we will use chopped prunes and walnuts, which will need to be chopped in advance.

So our incredibly delicious salad with fried carrots and onions is ready. Sit down at the dinner table with your family and share with them the pleasure of tasting this wonderful dish.