Since the mayonnaise salads, which are customary for most people, go to the background, fresh and bright snacks with textural variety appear on the first. The latter can provide a dish of crackers, which can be cooked at home from dried bread, or you can buy ready-to-eat croutons with a wide variety of tastes in the store. About different salads with rusks will be discussed later in this material.
Salad with Pekinese cabbage and rusk
Leaves of Peking cabbage are quite elastic and crunchy on their own, but in the company of crackers the appetizer becomes a bit fresher and more unusual. In addition to a crispy pair of salads will complement fresh vegetables and an unusual ingredient - smoked sausage, which can easily be replaced with bacon.
Ingredients:
For salad:
- Peking cabbage - 1 piece;
- red onion - 45 g;
- carrots - 170 g;
- olives - 12-15 pieces;
- smoked sausage - 4-5 pieces;
- tomato - 120 g;
- a handful of crackers.
For refueling:
- olive oil - 115 ml;
- wine vinegar - 55 ml;
- a pinch of sugar;
- Dried garlic - 1 tsp.
Preparation
Start with the preparation of salad ingredients: carrots can be cut into thin ribbons with the help of the "housekeeper", or you can simply grate them, red onions should be divided into thin half rings, tomatoes into circles, and Peking cabbage should be thoroughly rinsed, drained and hand-picked. Ringlets of sausage fry until crunch in a dry frying pan and crumble. Mix all the prepared salad ingredients and take charge of the dressing. For filling it is enough to place all the ingredients from the list in a blender and beat until an emulsion is formed. Pour the ready-made salad with breadcrumbs and smoked sausage obtained by dressing and mix.
Salad with rusk, ham and corn
Ingredients:
For salad:
- ham - 6 slices;
- crackers - 1 item;
- the head of lettuce;
- Dried garlic - 1/2 tsp;
- corn - 85 g;
- cherry tomatoes - 8-10 pieces;
- Feta cheese - 55 g.
For refueling:
- kefir - 115 ml;
- yoghurt - 75 ml;
- pinch of dried dill;
- Dijon mustard - 3/4 tsp.
- hot sauce - to taste;
- clove of garlic.
Preparation
Cut the slices of the ham into slices of any desired shape and size. Pick up the washed salad leaves and divide the cherry tomatoes into quarters. Rinse the cheese. Mix all the prepared ingredients in one bowl, add corn kernels to them, sprinkle all with dried garlic and freshly ground pepper.
Whisk yoghurt with yogurt and grated garlic tooth, add dried fennel, mustard and hot sauce. Season the salad and sprinkle it with rusks before serving, so that they are not soaked from refueling and vegetable juice.
Salad with canned beans and croutons
Ingredients:
For salad:
- canned white beans - 170 g;
- asparagus beans - 85 g;
- sweet pepper - 85 g;
- red onions - 35 g;
- eggs - 4 pieces;
- a handful of crackers;
- a bundle of arugula.
For refueling:
- sweet mustard - 1 teaspoon;
- olive oil - 30 ml;
- vinegar - 45 ml;
- fillet of anchovies - 2 pcs.
Preparation
Whip the ingredients for refueling. Blanch the asparagus beans, let it cool, and then mix with the white beans. Cut the pepper into thin strips, divide the sweet onion into thin semicircles. Eggs boil and cut in half. Put all the ingredients on a large dish in segments, and next serve a dressing of whipped anchovies with butter, mustard and vinegar.
Classic Caesar salad - recipe with crackers
Ingredients:
For refueling:
- garlic - 1 tooth;
- fillet of anchovies - 2 pcs .;
- lemon juice - 35 ml;
- Dijon mustard - 1 teaspoon;
- Worcestershire sauce - 1 teaspoon;
- mayonnaise - 230 g;
- milk - 35 ml.
For salad:
- chicken fillet - 540 g;
- a glass of crackers;
- bacon - 145 g;
- eggs - 3 pieces;
- the head of lettuce;
- grated Parmesan - 35 g.
Preparation
Whip the ingredients for refueling together. Chicken fry. Separately brown your bacon. After cutting the meat, combine it with lettuce leaves and boiled eggs, season and sprinkle with cheese.