Squids salads turn out very tasty, gentle and rich dishes.
Squids, mushrooms and hard cheese salad
- 500 g of squids;
- 300 g of champignons;
- 100 g of onions;
- 70 g of walnuts;
- 100 g of a hard cheese;
- 1 garlic glove;
- mayonnaise;
- greens;
- salt;
- Squids it is necessary to clean and wash out. Boil and salt water. Lower squids in water and cook 3 minutes, then squids to get from water and to allow to cool down.
- We slice onions small cubes, to cut champignons segments. Heat vegetable oil in a frying pan, add onions and champignons, to fry everything until ready.
- To separately crush nuts by means of a mortar or the blender.
- Squids to cut thin straws, to wipe cheese on a small grater.
- Wipe garlic through a press and connect to mayonnaise.
- We place in a salad bowl squids, the fried mushrooms with onions, cheese, a half of nuts, we dress with mayonnaise with garlic and it is carefully mixed. From above we powder with the remained nuts and greens.
Squids, mushrooms and eggs salad
- 200 g of squids;
- 200 g of champignons;
- 3 eggs;
- 100 g of onions;
- 50 ml of vegetable oil;
- 50 g of mayonnaise;
- salt;
- black sprinkling pepper;
- Squids properly we clean and we cook in the added some salt water 4 minutes. Then we get and we cool. Squids it is necessary to cut small straws.
- We cut champignons on segments, we place them on a frying pan with the heated oil and we fry until ready. Further mushrooms need to be laid out on a plate.
- Onions are cut by rings and we fry till golden color.
- Eggs it is necessary to hard-boil, separate egg whites and yolks. Cut whites thin straws. We wipe yolks through a strainer.
- We connect squids, mushrooms, onions, egg whites and yolks, we dress with mayonnaise, salt and pepper to taste and well we mix.
Squids, mushrooms and Korean carrots salad
- 600 g of squids;
- 150 g of onions;
- 400 g of carrots;
- 300 g of marinated champignons;
- 30 ml of a soy-bean sauce;
- 1 h l of vinegar;
- 1 garlic glove;
- 1 h l of sugar;
- 1 h l of salt;
- 1 h l of seasoning for carrots in Korean;
- 50 ml of vegetable oil;
- Squids to clean, put in the boiling water and to cook 4 minutes. Then water needs to be drained. Squids to cool and cut thin straws, then we fill with a soy-bean sauce and we leave for 30 minutes.
- Carrots need to be grated on a special grater for carrots in Korean, then to add seasoning for carrots, salt, sugar and vinegar, properly we mix.
- Onions need to be chopped half rings and to fry in oil till golden color. Onions need to be taken out from a frying pan, and in a frying pan to add the remained oil to carrots.
- Wipe garlic through a press and add to carrots. Allow to infuse carrots half an hour.
- Divide champignons into quarters.
- Connect in a salad bowl squids, carrots, champignons. To mix and allow to become impregnated carefully to salad 2 hours in the fridge.