Economical and hearty salads are easy to prepare, which is only the main character of our today's article - a salad with pink salmon and rice.
Salad from pink salmon with rice and egg
Ingredients:
- canned salmon - 1 can;
- rice - half a century;
- eggs - 3 pieces;
- mayonnaise - for refueling;
- green onions - to taste;
- salt, pepper - to taste;
- grated hard cheese - for decoration.
Preparation
Rice boil until ready in salted water and rinse the finished cereal with cold water. Eggs boil hard, finely chopped. We chop the green onions. With pink salmon we drain excess liquid, and we disassemble the fish with a fork. Mix all the prepared ingredients with mayonnaise, and sprinkle with the cheese and herbs a ready-made salad. Before serving such a hearty snack should be infused in the refrigerator for at least an hour.
Salad with rice, pink salmon and crab sticks
Ingredients:
- canned salmon - 1 can;
- rice - half a century;
- crab sticks - 1 package (100 g);
- eggs - 3 pieces;
- fresh cucumber - 1 piece;
- green onions and parsley;
- mayonnaise;
- garlic - 1 clove;
- lemon juice - 1 tbsp. a spoon;
- salt pepper.
Preparation
Before you prepare a salad with pink salmon and rice, you need to prepare all the ingredients. We divide the pink salmon into pieces using a fork. Rice boil until cooked and washed with cold water. Fresh cucumbers and crab sticks are cut into cubes. Eggs are boiled and crushed.
Now we take the sauce: add the lemon juice, crushed herbs and the garlic clove passed through the press to the mayonnaise. Thoroughly mix the sauce and fill it with all the prepared ingredients. Before serving leave the salad in the fridge for 2-3 hours and sprinkle with the remains of greens.
Puff Salad from pink salmon
Ingredients:
For salad:
- canned salmon - 1 can (200 g);
- rice - half a century;
- fresh cucumber - 1 piece;
- fresh tomato - 1 pc .;
- greens - to taste.
For refueling:
- Greek yoghurt - 2-3 tbsp. spoons;
- Dijon mustard - 1 teaspoon;
- lemon juice - 1 teaspoon;
- salt, pepper - to taste.
Preparation
With canned pink salmon we drain excess liquid. We disassemble the fish with a fork into small pieces, trying to extract the bones. Rice boil until ready in salted water, drained, washed, let cool. Cucumber rub on a large grater, excess fluid squeeze hands. Tomatoes are cut into small cubes. Grind the greens. Mix all the prepared ingredients in a salad bowl. Now we are preparing the dressing: use a blender to beat the sour cream, or Greek yogurt, with lemon juice, mustard, salt and pepper. We fill the salad and immediately serve it to the table.