Dishes with rice and eggs are very nutritious and nutritious, but in order not to melt these two ingredients under mayonnaise dressing, we will offer you several recipes for salads based on them.
Salad with squid, crab sticks, rice and egg
Ingredients:
- rice - half a century;
- quail eggs - 10 pcs .;
- squid - 2 carcasses;
- crab sticks - 6 pcs .;
- cherry tomatoes - 4-5 pieces;
- mayonnaise - 2 tbsp. spoons;
- Worcestershire sauce - 2-3 drops;
- lemon juice - 2-3 drops;
- shrimps, red caviar - for decoration.
Preparation
Rice boil , rinse and cool. Carcasses of squids are cleaned and thrown into boiling water for 40 seconds. We cut the squid rings. Crab sticks cut into cubes together with cherry tomatoes. Quail eggs boiled and crushed, 2-3 pieces left for decoration. Now let's take the sauce: in a small glass we mix mayonnaise, ketchup, lemon juice and Worcestershire sauce . Fill all the prepared ingredients with sauce. We put the salad in a bowl and decorate with boiled shrimps and red caviar.
Salad with rice, corn, chicken and egg
Ingredients:
- chicken fillet - 200 g;
- eggs - 3-4 pieces;
- rice - half a century;
- maize - 1/3 cans;
- greens - to taste;
- onion -1 pcs .;
- salt, pepper - to taste;
- mayonnaise.
Preparation
Chicken fillet boil, cool and break down into fibers. Rice is also cooked until ready and washed with cold water. Eggs boil hard boiled and finely chopped. Onions relieve from excessive bitterness and unpleasant aroma, having poured rings with boiling water, pickling in vinegar, or frying to transparency.
Now lay the salad layers: half rice, corn, chicken, the second half of rice, eggs and shredded greenery for decoration. Each layer of lettuce promazyvayut mayonnaise, if necessary salt and pepper.
Canned fish salad with rice and egg
Ingredients:
- canned sardines - 200 g;
- rice - ½ item;
- eggs - 3-4 pieces;
- onions - 1 pc .;
- mayonnaise - for refueling;
- greens - for decoration;
- salt, pepper - to taste.
Preparation
Rice is washed, boiled and cooled. Eggs are hard boiled and crushed. We cut the onion with thin rings and scalded with boiling water to remove bitterness. With fish canned we drain the excess liquid and mash the pieces with a fork. Mix all the prepared ingredients in a salad bowl and season with mayonnaise. Before serving, a salad of fish, rice and eggs should stand in the refrigerator for 30-40 minutes, after which it can be decorated with greens and served to the table.