30 best salads for New Year 2024: recipes

Classic Olivier with sausage

A traditional combination of boiled vegetables, sausage, pickles and eggs, without which it is difficult to imagine a New Year's table.

Boil 4-5 potatoes and 2-3 carrots for 25-30 minutes, and 5 eggs - hard-boiled in 10 minutes. Cool and peel.

Cut boiled vegetables, eggs, 4-5 pickles and 350 g of sausage into cubes. Add 300 g of canned peas.

Salt, pepper and season with mayonnaise to taste. Leave in the refrigerator for an hour and a half.

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Classic herring under a fur coat

Another New Year's favorite is a win-win combination of herring, tender boiled vegetables and crispy, aromatic onions. Prepare one large salad or several small ones using the cooking ring.

Boil 2-3 potatoes and 2 carrots in about 30 minutes, and 2 beets - in 1–2 hours. Cool and peel.

Grate the vegetables separately on a coarse grater. Finely chop the onion. You can pour boiling water over it to remove the bitterness.

Cut up a whole salted herring. Cut the fillet into small cubes.

Place the fish on a dish, add onions on top, and make a mesh of mayonnaise. Next, spread the potatoes, carrots and beets in layers, brushing each vegetable with mayonnaise.

Place the herring under the fur coat in the refrigerator for 2–3 hours.

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Salad with smoked chicken, pineapples and prunes

Sweet and sour fruits, buttery nuts and aromatic fried mushrooms complement the meat very well.

Soak 100 g of prunes in hot water for 20 minutes. Boil 2 hard-boiled eggs for 10 minutes.

Cut 300 g of champignons into slices. Fry with oil for 7-8 minutes.

Cut dried fruits, eggs, 400 g of smoked chicken and 200 g of canned pineapple into small pieces. Grate 200 g of cheese. Chop 80 g of walnuts.

Layer meat, pineapples, eggs, cooled mushrooms, prunes, greasing each ingredient with mayonnaise. Sprinkle with cheese and nuts.

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New Year's salad "Tangerines"

This dish will be the highlight of your menu and will give you a truly festive mood. Inside the bright “fruits” are boiled chicken, eggs and cheese.

Boil 200 g of chicken fillet and 5 carrots for 20–30 minutes, and 2–3 eggs for 10 minutes. Cool.

Finely chop the chicken. Grate eggs and 200 g of processed cheese. Mix with salt, black pepper and mayonnaise taste. You can add fried onions for flavor.

Form the salad into “tangerines”. Finely grate the carrots. Lay the film on the table, place some carrots on it and smooth it out. Place one piece in the center.

Lifting the film, cover the ball with carrots. Make the rest of the “fruit.” Stick a clove or peppercorn into the center.

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Salad with crab sticks, cucumbers and corn

The combination of seafood, corn and eggs is greatly refreshed by crispy cucumbers.

Boil 5 eggs for 10 minutes, cool. Dice eggs, 300 g crab sticks and 2 fresh cucumbers.

Add 250 g canned corn. Salt and pepper, season with mayonnaise.

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Mimosa salad with pickled onions and cheese

Add a little soft cheese to vegetables, eggs and fish and replace regular onions with spicy pickled ones - you will like this option no less than classic.

Boil 3 potatoes and 2 carrots in about 30 minutes, and 4 eggs in 10 minutes. Cool and peel.

Finely chop the onion. Add 1 tablespoon 9% vinegar, ¹⁄₃ teaspoon salt and 1 tablespoon sugar. Pour boiling water for half an hour, then remove the water.

Separately, grate the vegetables, whites, yolks and 80 g of cheese. Mash 200 g of canned fish.

Place the ingredients in the following order: potatoes, fish, onions, cheese, proteins, carrots. Cover each layer with mayonnaise. Sprinkle the top with yolks.

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Layered salad with beef and pomegranate

The pleasant sourness of pomegranate perfectly complements the simple combination of meat and vegetables. And thanks to the bright grains, the salad looks festive.

Boil 200 g of beef for 1 hour, 1-2 beets for 1-2 hours, and 2 potatoes and 1-2 carrots for about 30 minutes. Cool.

Finely chop the meat and mix with chopped garlic cloves. Grate the vegetables and 100 g of cheese separately.

Place potatoes, beef, carrots, cheese and beets one by one. Coat each layer with mayonnaise.

Place in the refrigerator for 1 hour. Before serving, garnish with pomegranate seeds and mayonnaise.

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Salad with corn, sausage and croutons

A very quick dish that doesn't require cooking. At the same time, the taste is rich and memorable. Helps you out when time is short.

Cut into cubes 100 g smoked sausage and 2 fresh cucumbers. Grate 50 g of cheese.

Add 240 g of canned corn and 2-3 tablespoons of mayonnaise, stir.

Just before serving, sprinkle with croutons.

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Greek salad with shrimp and mustard dressing

IN classical There is no seafood in the Greek salad, and the dressing is only olive oil with oregano, salt and pepper. In this variation, fried shrimp make the dish more filling. A sauce made from butter, mustard, garlic and wine vinegar gives it an even more pleasant taste and aroma.

Rub approximately 300 g of peeled shrimp with dried garlic, salt and black pepper to taste. Fry with a spoon of oil for 2 minutes on each side.

Cut 3 tomatoes, 2 fresh cucumbers and 100 g feta into pieces. Coarsely chop ¹⁄₂ purple onion.

Add cooled seafood, a handful of pitted olives and lettuce leaves.

Mix ¹⁄₄ cup olive oil, minced garlic clove, 1 teaspoon mustard, 1¹⁄₂ tablespoon red wine vinegar, ¹⁄₂ teaspoon each salt and oregano and ¹⁄₄ teaspoon black pepper

Drizzle the Greek salad with the resulting dressing.

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Salad "Snowdrift"

This is an unusual dish: layers of boiled vegetables and smoked chicken are placed on top stuffed eggs and sprinkled with cheese. The finished salad resembles a snowdrift - hence the name.

Boil 3-4 potatoes and 1 carrot for half an hour, 4-5 eggs for 10 minutes. Cool and peel.

Cut the eggs in half lengthwise and remove the yolks. Mash them and mix with salt, black pepper and mayonnaise. Stuff the whites.

Grate potatoes, carrots and 150 g of cheese. Cut the smoked or boiled chicken leg.

Lightly grease the plate with mayonnaise. Place potatoes, carrots and chicken in turn, brushing them with mayonnaise.

Place the whites on top with the filling facing down. Sprinkle with cheese and refrigerate for 1-2 hours.

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Salad with chicken and tangerines

Try adding juicy sweet and sour fruits to boiled meat, pickled mushrooms and cheese. It will turn out not only tasty, but also very beautiful.

Boil 350 g of chicken fillet for 20–30 minutes, and 5 eggs for 10 minutes.

Chop meat, eggs, 250 g cheese and 200 g pickled champignons.

Peel 4-5 tangerines and divide into slices. Leave a few whole and chop the rest coarsely.

Mix the prepared ingredients with salt and mayonnaise. Garnish with lettuce leaves (if desired), fruit and cocktail cherries.

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Layered salad with rice and cod liver

Crispy cucumber and fresh herbs go perfectly with tender liver and eggs. Make garnishes with vegetables and green onions to make it more impressive.

Boil 150 g of rice in salted water. Mix with ¹⁄₂ tablespoon of vegetable oil.

Boil 5 eggs, cool and peel. Grate the whites. Yolks and 250 g cod liver mash with a fork. Finely chop 2 fresh cucumbers.

Layer rice, fish, proteins, 150 g of corn and cucumbers, brushing each ingredient with mayonnaise.

Sprinkle with yolks and refrigerate for 2-3 hours.

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Salad with smoked chicken, prunes and Korean carrots

This dish is a real explosion of flavors and aromas. Sweet dried fruits unusually set off the salty meat, cucumber brings freshness, and crispy carrots add bright spicy notes.

Chop 200 g of champignons and fry with butter for 5-7 minutes. Season with salt and pepper.

Chop 150 g of smoked chicken, 80 g of prunes and 150 g of fresh cucumber into cubes.

Layer chicken, cooled mushrooms, prunes and cucumber. Lubricate each ingredient with mayonnaise. Add 80 g on top carrots in Korean.

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Salad “Verezhka” with red fish

Everything about it is perfect: the original appearance and the incredibly delicate combination of fish, eggs, rice and crab sticks.

Boil 3-4 tablespoons of rice for 20-30 minutes, and 4 eggs for 10. Cool.

Grate eggs and 250 g crab sticks. Leave some of the grated whites. Finely chop a couple of fresh peeled cucumbers.

Mix the rice with mayonnaise and place on a plate so that you get the outline of a mitten. Add layers of cucumbers, crab sticks and eggs, brushing each with mayonnaise.

Place 150–200 g of salmon or trout on top. Sprinkle egg whites on the side. Decorate with cheese stars.

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Salad "Mushroom Glade"

The top of pickled mushrooms and herbs makes this salad beautiful and unusual. Both sausage and ham are suitable for the dish - choose to your taste.

Boil 4-5 eggs in 10 minutes, 2 potatoes and carrots in about half an hour. Cool and peel.

Grate vegetables, eggs and 150 g of cheese. Cut 200 g of boiled sausage or ham into small cubes.

Layer potatoes, sausage, carrots, cheese and eggs. Coat each layer with mayonnaise.

Place 300 g of pickled champignons on top, caps up, and garnish with dill.

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Shrimp salad in pineapple

Use pineapple instead of a dish - this serving will attract the attention of all guests. The salad is also very tasty: seafood goes wonderfully with juicy fruits, olives and cheese.

Boil 100–150 g shrimp until cooked. Boil 4-5 quail eggs in 5 minutes.

Cut a whole pineapple in half lengthwise. Remove the pulp and chop it.

Chop 5-7 olives, 150g mozzarella, 5-6 cherry tomatoes and 1 kiwi. Mix everything with pineapple.

Combine 4 tablespoons of mayonnaise, 1 tablespoon of soy sauce and 1 teaspoon of mustard. Dress the salad and place in pineapple boats.

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Salad “Malachite bracelet”

The light sourness of kiwi in this dish perfectly complements the tender chicken fillet, eggs, nuts and cheese.

Boil 3 eggs for 10 minutes, 200 g of chicken fillet for 20–25.

Grate eggs and 150 g of cheese. Cut the chicken and 2 fresh cucumbers into pieces, and 2-3 kiwi - thin slices. Chop 80 g of nuts.

Mix cheese, nuts, chopped garlic clove and mayonnaise.

Place a glass in the center of the dish. Place chicken, cucumbers and eggs around one by one, brushing each layer with mayonnaise.

Spread the cheese mixture on top. Take out the glass and cover the salad with mayonnaise on all sides.

Decorate with kiwi. Place in the refrigerator for 2-3 hours.

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Red fish and avocado salad

Tender pulp avocado, cheese and eggs balance the bright taste of the fish. Use lightly salted or smoked - in any case it will turn out perfect.

Boil 2-3 eggs for 10 minutes. Grate them and 70 g of cheese.

Cut 150–200 g of red fish and avocado into small pieces. Place them in a salad bowl one by one, lightly sprinkle with lemon juice, add mayonnaise.

Sprinkle with eggs, salt and cheese. Add some mayonnaise.

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New Year's salad with crab sticks and tangerines

A recipe for those who are not afraid of culinary experiments. A combination of seafood, juicy citruses and pineapples actually very tasty.

Boil 4 eggs. Dice eggs, 200 g crab sticks, 150 g canned pineapple and 1-2 fresh cucumbers.

Peel 4 tangerines. Cut each slice into 2-3 parts.

Combine all prepared ingredients and season with mayonnaise. You can add corn to the salad.

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Salad with chicken liver and Korean carrots

Fried mushrooms, onions and pickles give this dish an even brighter taste and aroma.

Boil 400 g chicken liver until ready. Chop 1-2 onions and 150 g of champignons.

Fry the mushrooms and onions with a spoonful of oil until the liquid evaporates. Cool.

Chop the liver and 2-3 pickles. Add champignons and 100–150 g of Korean carrots. Season with mayonnaise.

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Tiffany salad with smoked chicken

An incredibly tasty combination of aromatic meat, juicy grapes, tender nuts and soft cheese.

Boil 4 eggs. Grate them and 150 g of cheese on a coarse grater. Chop 80 g of walnuts.

Cut 300 g of smoked chicken fillet. Cut in half lengthwise grape, remove the seeds.

Layer chicken, eggs and cheese. Lubricate each ingredient with mayonnaise.

Sprinkle with nuts. Place the grapes on top, cut side down.

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Layered salad with red fish and shrimp

This salad with several types of seafood is tender and surprisingly tasty. It is better to lay it out in portions through the cooking ring, as it looks very appetizing when cut.

Boil 3-4 potatoes and 2 carrots in about half an hour, and 4 eggs in 10 minutes. Cool and peel.

Grate the vegetables, yolks and whites separately.

Place 350 g of shrimp in boiling salted water for 1-2 minutes. Cool and finely chop, leaving a few pieces whole.

Chop 200 g lightly salted red fish, 200 g crab sticks and a purple onion.

Place the ingredients in the following order: potatoes, fish, onions, yolks, crab sticks, carrots, shrimp and whites. Grease each layer with mayonnaise.

Place in the refrigerator for 2-3 hours. Before serving, garnish with whole shrimp and red caviar.

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Vegetarian herring under a fur coat

You can prepare your favorite salad without fish. It will be replaced by a layer seaweed, and instead of eggs the recipe uses Adyghe cheese.

Boil 2 beets, 1-2 carrots and 3 potatoes. Cool and peel.

Grate the vegetables and 150 g of Adyghe cheese separately. Squeeze 200 g of seaweed and chop it.

Lay out the salad in layers: potatoes, carrots, cabbage, cheese, beets. Lubricate each ingredient generously with mayonnaise. Leave in the refrigerator for 1-2 hours.

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Salad with chicken, pomegranate and pineapple

The sweet and sour juicy fruits in this dish perfectly complement the tender fillet and potatoes.

Boil 3 potatoes in about half an hour, 400 g of chicken fillet in 15–20 minutes, and 4 eggs in 10 minutes. Cool.

Cut the potatoes, meat and 340 g of canned pineapples into small pieces. Grate the whites, yolks and a little cheese.

Peel the pomegranate. Layer the potatoes, chicken, pineapples, pomegranate seeds, yolks and whites. Lubricate each with mayonnaise.

Garnish with grated cheese, pineapple and pomegranate.

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Salad with canned fish, cheese and eggs

Try this delicate dish with spicy notes of pickled onions. Just a few ingredients, but the taste is incomparable.

Boil 3-4 eggs. Chop ¹⁄₂ onions.

Dissolve ¹⁄₂ teaspoon salt, 1 teaspoon sugar and 1 tablespoon wine or apple cider vinegar in 150 ml hot water. Soak the onions for 10–15 minutes.

Grate the whites and 100 g of cheese on a coarse grater, and the yolks on a fine grater. Mash 200–250 g of canned fish.

Place the whites on a dish, add salt, and brush with mayonnaise. Post it cheese, cover with mayonnaise. Add layers of half the fish, unmarinated onions and remaining fish.

Grease with mayonnaise and sprinkle with yolks.

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Caesar salad with chicken and yogurt dressing

Make a variation of the famous salad with meat and a light yogurt-based sauce with lemon juice and garlic.

Season 2 chicken fillets with salt and pepper. Fry with oil until the meat is browned on all sides.

Cut 3-4 tomatoes and chicken into large pieces. Chop a bunch of lettuce leaves. Grate a little Parmesan or cut into thin slices. Mix everything.

Combine 3-4 tablespoons of natural yogurt, 1 tablespoon of lemon juice, 2 minced garlic cloves and 1 teaspoon each of olive oil and Worcestershire sauce.

Salt the salad and pour over the dressing. Sprinkle with croutons before serving. You can garnish with rosemary and cranberries.

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Salad “Pomegranate bracelet” with beef

In this beautiful, festive dish, layers of vegetables and meat are very successfully combined with the pleasant sourness of pomegranate.

Boil 2 beets for 1–2 hours, 400 g beef - in 1 hour, 3 potatoes and 2 carrots - in half an hour, and 4 eggs - in 10 minutes. Cool.

Chop the meat and onion. Grate the remaining vegetables and eggs.

Place a glass on the dish. Layer layers of potatoes, meat and onions, eggs, carrots and beets around it. Lubricate each layer with mayonnaise.

Remove the glass. Sprinkle the salad with pomegranate seeds.

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Layered salad with herring and apples

Light fruity sourness is the real highlight of this salad. It emphasizes the taste of fish in an original way.

Boil 3-4 potatoes and 3 eggs. Cool and peel. Slice them and 3 fillets salted herring in pieces.

Cut 2 apples into small cubes. Sprinkle with lemon juice to prevent them from darkening.

Layer potatoes, apples and eggs, brushing each ingredient with mayonnaise. Distribute the fish on top.

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Salad with smoked chicken, mushrooms and cheese

Beneath the airy cap of cheese and eggs is flavorful meat. An incredibly tasty and tender combination that is difficult to resist.

Boil 4-5 eggs. Grate the whites, yolks and 150 g of cheese.

Cut 200 g of pickled mushrooms and smoked chicken into pieces.

Layer the meat mushrooms, proteins (salt them), cheese. Lubricate each ingredient with mayonnaise.

Sprinkle with yolks. Place in the refrigerator for a couple of hours.

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Salad with crab sticks and grapefruit

An interesting combination of seafood, eggs, soft cheese and juicy bittersweet citrus. The latter gives the dish an amazing aroma.

Boil 3-4 eggs for 10 minutes. Grate them and 100 g of cheese.

Cut 150 g of crab sticks into small pieces.

Grapefruit Peel, divide into slices and remove the film from each. Cut the pulp into small pieces. Leave a few slices.

Place crab sticks, half the eggs, grapefruit, remaining eggs and cheese one by one. Grease each layer, except the fruit layer, with mayonnaise.

Garnish the salad with whole citrus slices.

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