10 salad with prunes for lovers of unusual combinations

Dried fruit will add a spicy touch to salads with chicken, beets, nuts, cucumbers, mushrooms, carrots and cheese.

Before cooking prunes need a good wash. If it is hard, dried soak in hot water for several minutes. Then drain and rinse it again.

Delicious mayonnaise salads easy to do independently. And you can replace it with sour cream, natural yoghurt or other sauces.

1. Salad with prunes, chicken, eggs and cucumber

Ingredients

• 400 g of chicken;
• 3 eggs;
• 50 g of dried prunes;
• 1 cucumber;
• 2 tablespoons of cream;
• 1 teaspoon mustard;
• salt - to taste.

preparation

Boil chicken until ready, Cook hard-boiled eggs and everything cool completely. Slice the chicken, 2 whole eggs, 1 protein, prunes and cucumber into small cubes.

Chop the remaining egg yolk with a fork. Mix it with sour cream, mustard and salt. Season the salad resulting mixture.

2. Salad with prunes, beets, walnuts and garlic

Ingredients

• 5 svokol;
• 150 g of dried prunes;
• 100 g of walnut;
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• 3-5 cloves of garlic;
• salt - to taste;
• 4 tablespoons of mayonnaise;
• 2 tablespoons of vegetable oil;
• a little hard cheese - optional.

preparation

Boil the beets until ready, Cool and clean. Grate the beets on a coarse grater. Cut the prunes into fine strips, chop the nuts and chop the garlic.

Add the prepared ingredients, salt, mayonnaise and mix. Then pour in the oil, stir again and refrigerate for 1-2 hours. At the request of lettuce garnish with grated cheese.

3. Salad with prunes, ham and green peas

Ingredients

• 150 g of ham;
• 2 cucumber;
• 60 g of dried prunes;
• ¼ parsley;
• 100 g of canned peas;
• salt - to taste;
• 3-4 tablespoons of mayonnaise.

preparation

Cut the ham, cucumbers and plums into thin strips. Chop the parsley. Add the prepared ingredients, peas, salt and mayonnaise and mix.

4. Puff salad with prunes, chicken, mushrooms, Korean carrots and creamy dressing

Ingredients

• 450 g of chicken;
• salt - to taste;
• ground black pepper - to taste;
• a little bit of vegetable oil;
• 300 g mushrooms;
• 130 g of dried prunes;
• 1 cucumber;
• 70 g of cream cheese;
• 1-2 teaspoons of low-fat cream;
• a few drops of lemon juice;
• 100 g Korean carrot;
• a few walnuts.

preparation

Rub fillets with salt and pepper and fry in hot oil until done. Cut the mushrooms into thin slices and fry until one liquid has evaporated. Cool chicken and mushrooms.

Cut the meat into small cubes and prunes. Peel the cucumber from the skins and seeds and rub on a coarse grater. Fork, beat the cream cheese and add the lemon juice and salt and whisk again.

On dish lay layer fungi. Top layer distribute chicken and pour its creamy dressing. Then lay the carrots, prunes and pour over the cucumber and dressing. Decorate the salad chopped nuts and store them in the fridge for an hour.

5. Salad with prunes, chicken and green peas

Ingredients

• 1 smoked chicken ham;
• 1 shallot;
• 50 g of dried prunes;
• 100 g of canned peas;
• a few sprigs of parsley;
• 1-2 tablespoons mayonnaise;
• salt - to taste;
• ground black pepper - to taste.

preparation

Remove the skin of the leg. Cut the meat into large chunks, thin onion rings and medium-sized pieces of prunes. Add the peas, chopped parsley, mayonnaise, salt, pepper and stir.

6. Salad with prunes, carrots and nuts

Ingredients

• 1 carrot;
• 30 g of dried prunes;
• 30 grams of walnuts;
• 2 tablespoons sour cream.

preparation

Rub raw carrots on a coarse grater. Cut the prunes into small cubes and finely chop the nuts. Add the sour cream and mix the ingredients.

7. Puff salad with prunes, chicken, cheese, eggs and grapes

Ingredients

• 400 g of chicken;
• salt - to taste;
• 3 eggs;
• 50 g of dried prunes;
• 200 g hard cheese;
• a few tablespoons of mayonnaise;
• 100 g of walnut;
• 100-200 g of grapes.

preparation

Boil the chicken in salted water until cooked, hard-boiled eggs and cook everything cool. Cut the meat into small cubes, and prunes - thin strips. Rub on a medium grater peeled eggs and cheese.

Put in a dish half chicken, half the prunes on top spread and smear mayonnaise. Then lay half the cheese, sprinkle with crushed nuts part and spread the top half of the eggs. Grease and this layer mayonnaise and sprinkle portion nuts.

Repeat alternating with the remaining ingredients. The final layer to be mayonnaise. Cut each grape and remove seeds if necessary. Put the berries in a salad cut down. Place dish in a refrigerator for an hour.

8. Salad with prunes, chicken, pineapple and nuts

Ingredients

• 180 g of chicken;
• salt - to taste;
• a little bit of vegetable oil;
• 160 g of canned pineapple;
• 100 g of dried prunes;
• 50 grams of walnuts;
• 2-3 tablespoons fat sour cream.

preparation

Rub chicken salt. Heat the oil in a frying pan and fry the chicken until golden brown on all sides.

Slice the cooled meat, pineapple and prunes cubes. Chop the nuts with a knife. Add the sour cream to the ingredients and salt, mix and store it in the fridge for a couple of hours.

9. Salad with prunes, cabbage, carrots and dried apricots

Ingredients

• 100 g of dried apricots;
• 250 g of cabbage;
• 1 carrot;
• 150 g of dried prunes;
• 2 tablespoons of vegetable oil;
• 1 tablespoon lemon juice;
• salt - to taste;
• sugar - to taste;
• ground black pepper - to taste.

preparation

Pour apricots hot water for several minutes. Finely shred the cabbage and grate the carrots on a grater for Korean carrot. Cut the dried fruit into large chunks.

Mix the oil, lemon juice, salt, sugar and pepper. Season the salad resulting mixture.

10. Salad with prunes, beets, pear and honey dressing

Ingredients

• 2 beet;
• 2 pears (apples can be replaced);
• 70 g of dried prunes;
• 1-2 tablespoons of vegetable oil;
• 1 teaspoon of honey;
• ¼ lemon;
• salt - to taste.

preparation

Boil the beets until tender, cool and clean. Rub it on a coarse grater. Clean the fruit from the skins and seeds. Slice them into thin strips and prunes.

Mix the oil, honey and the juice of a lemon quarters. Add salad dressing and salt and mix thoroughly.