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- Meat and poultry
- Chicken salad
This eye-catching Russian layered chicken and mushroom salad is perfect for any party or buffet. The salad is decorated to resemble a sunflower.
1 person made this
- 2 skinless chicken legs
- salt to taste
- vegetable oil
- 1 onion, finely minced
- 300g mushrooms, minced
- 220g mayonnaise
- 2 cloves garlic, crushed
- 3 hard boiled eggs
- 150g grated cheese
- 1 jar black olives, drained and pitted
- potato crisps, to decorate
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Boil the chicken legs until no longer pink at the bone. Remove from heat and let cool, then shred the meat. Season with a little salt.
- Heat a drizzle of oil in a frying pan and fry the onion until soft. Add the mushrooms and fry until soft.
- Mix the mayonnaise with the crushed garlic. Mix 1/4 of the mayonnaise with the chicken. Separate the egg yolks from the whites and grate each.
- On a serving plate, build up a layered salad in the shape of a disk, as follows: Layer 1: chicken and 1/4 of the mayonnaise. Layer 2: onions and mushrooms, topped with 1/4 of the mayonnaise. Layer 3: grated egg whites and 1/4 mayonnaise. Layer 4: grated cheese, topped with remaining mayonnaise. Sprinkle the grated egg yolks evenly over the top.
- Cut the olives into 4 slices each and place on top to resemble sunflower seeds. Chill for 2 hours in the fridge.
- When ready to serve, place potato crisps around the salad to resemble sunflower petals.
Reviews & ratingsAverage global rating:(10)
Sunflower sprouts are a delicious side on their own, but our favorite way to enjoy them is tossed into a green salad. For a touch of color and flavor, we added grated carrots and hearts of palm to complete this salad.
|This is our estimate based on online research.|
|Calculated per serving.|
Small Rimmed Baking Sheet
Pasta salad with roasted carrots and sunflower seed dressing
Almost every year, I attempt to set off the summer with a pasta salad that aspires to be everything the underseasoned, swmming-in-mayo pasta salads many of us grew up dreading were not. That is, unsoggy pasta that still has a bite to it, dressings with crunch and acidity, and vegetables that are there for substance, not just flecks of color. But this is the first year I did it by public polling, and by public I mean, my husband keeps reminding me how much he likes roasted carrots, Sara, who helps out behind the scenes here, reminded me how much she likes the roasted carrots at the Dig Inn chain, and many of you have told me over the years about nut allergies and nut-free schools and workplaces, which means it’s high time to give sunflower seeds their time in the spotlight. (Besides, I’d choose sunflower seed butter over almond or cashew butter any day, wouldn’t you?)
Look, I don’t know anything about dating or making fashion choices by algorithm, but I think the results of this new-recipe-by-polling were exceptional. Carrots are out at the markets right now, but have also come a long way at the grocery store, where I bought these rainbow pretties, although monochrome carrots work too. While they’re in the oven for a quick, high-heat blast, you grind sunflowers (but not all the way, no powder here) with garlic, parmesan (if you wish), lemon zest, and some carrot greens, and if yours came without, a few kale leaves. The green is important here (and I should have used more) because the natural color of sunflower seeds is a bit gray/beige, not exactly the summery brightness one hopes “sunflower” would impart. You then stir in olive oil, lemon juice, more salt, and pepper, more than you think you’ll need because carrots are sweet, pasta is neutral, and you’re going to want the seasoning to stretch across all of it.
And that’s it, you just wrapped up lunch, or dinner, or picnic/potluck/whatever else the end of the school year requires of you fairly quickly and with a dish that is meant to be room temperature, perfect for people whose meals usually are anyway by the time we get to them, and who dream of leftovers for lunch the next day that don’t require a trip to the sketchy breakroom microwave. We should definitely do this more often.
Ingredients used to make this recipe
Broccoli: I use roughly two cups of broccoli that have been chopped up and had their stalks removed. If your local grocery store sells fresh chopped broccoli, all the better. But the broccoli has to be fresh, not frozen.
Bacon: Any brand of bacon will work but be sure it does not have any hidden carbs.
Mayonnaise: I use this sweet homemade mayonnaise dressing recipe but you can use store-bought mayo or any dressing of your choice. You can also add some monk fruit sweetener to it if you want it sweeter.
Sunflower seeds: you can use salted unsalted but I prefer the salted version.
How to make broccoli salad with bacon and sunflower seeds
This salad is very easy to make and comes together pretty quickly.
First, wash and pat dry the broccoli. Then, remove the stems of the broccoli and cut it into small florets.
Put a dry pan on the stove and when it gets hot, place the bacon in it. Flip once when it begins to curl. When the bacon turns crispy, take it out and let it cool for a few minutes. Crumble the bacon into smaller bits and set aside.
In a mixing bowl, add the broccoli, the crumbled bacon, and the sunflower seeds. Pour in the dressing and mix thoroughly.
I like to pour in half a cup first, then add more as I need. I use a cup of mayonnaise dressing but you can add more if you want it even creamier.
Chill in the fridge for 30 minutes, or even better, overnight. When chilled overnight, the broccoli salad really soaks up the flavor and tastes even more amazing!
This broccoli salad also makes an excellent lunch and can be prepared the day before. Just pack the mayonnaise dressing separately and pour it in when you’re ready to eat.
What do I eat broccoli salad with?
Broccoli salad goes very well with meat and fish dishes. Some delicious options are:
Helpful tips when making this broccoli salad
To make the salad even more flavorful, add a little bit of the bacon grease and mix it in.
You can add more or less sweetener depending on how sweet you want it to be.
Seduced By Sunflower Sprouts in a Spring Salad
- 2 tsp whole grain mustard
- 3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- ½ tsp red chili powder
- ¼ tsp salt
- 1 medium shallot
- 2 carrots
- 2 cucumbers
- 2 radishes
- 1 avocado
- 1 ½ cup of sunflower sprouts
- First up, the dressing. Whisk together the whole grain mustard, lemon juice, extra virgin olive oil, salt and chilli pepper (optional, but highly recommended) in a bowl. Taste and adjust seasonings, if necessary. I prefer whole grain mustard to the other kinds available for the added crunch and texture the mustard seeds lend to the salad.
- Remove the outer ring of the shallot. Using a sharp knife, cut the shallot into thin slivers. Place shallots into a colander and rinse under cold water.
- Mix the shallots into the dressing and set aside. Rinsing the shallots and then pickling them in the dressing brings out their sweetness and takes the sharp edge off of them.
- Rinse and pat dry the carrots, cucumbers and radishes. For added nutrition, especially if using organic vegetables, leave their skins on. Using a sharp knife or a mandolin, cut the vegetables into thin slices as shown above. Chop the avocado into small bite-sized pieces.
- Place the cut up vegetables onto a plate. Toss in the rinsed sunflower sprouts and spoon on the desired amount of dressing. I usually use a couple of tablespoons for each plate.
Preparation time: 20 minutes
Cooking time: n/a
Number of servings: 2
- Mix together the asparagus, radish wedges, sugar snap peas, broad beans, courgette and salad onion. Season with salt and pepper and toss. Prepare the baby gem lettuce into leaves and wash.
- Mix together the dijon mustard, lemon juice and slowly add the extra virgin olive oil to create a smooth dressing.
- On a large plate, place a few of the larger baby gem leaves, now start to cover with the vegetables, then add the rest of the baby gem leaves and then the remaining vegetables.
- Finish by scattering the watercress, dill and sunflower seeds over the salad. Lastly, dress the salad with the dressing.
Meal Prepers, Rejoice!
You can make both the vegan caesar salad dressing and sunflower parm beforehand.
This is one of those super convenient aspects of this salad that makes it truly special. Everything can be made ahead of time (the dressing, the parm, preparing the lettuce, toasting the chickpeas). Simply store it all in the fridge until you’re ready to combine it into the glorious salad that is this caesar.
For this reason, this recipe is an exceptional option for the meal prepers out there who want a relatively healthy pre-made lunch for the week ahead.
“Never look directly at the sun. Instead, look at the sunflower.”
To make the sunflower seed dukkah, heat a medium frying pan over medium heat. Add the coriander seeds, sesame seeds, cumin seeds and fennel seeds and cook, stirring, for 3 mins or until toasted. Transfer to a plate and set aside to cool. Add the sunflower seeds to the pan. Cook for 3 mins or until toasted. Transfer to a separate plate. Set aside to cool.
In a clean spice or coffee grinder, pulse coriander seed mixture about 4 times to break up the seeds (don’t blend to a paste). Transfer to a bowl. Stir in the sunflower seeds and 1/4 tsp sea salt flakes
In a separate bowl, whisk the vinegar and maple syrup. Gradually whisk in the oil and season with salt and pepper. In a large bowl, toss rocket, pear, fennel, shallot and 1 tbs of the sunflower seed dukkah with enough vinaigrette to coat. Season with salt and pepper.
Arrange salad on a serving platter. Using a vegetable peeler, shave the manchego or parmesan, if using, over the salad. Sprinkle with 1 tbs remaining dukkah and serve immediately.
Keep the remaining dukkah in an airtight container at room temperature for up to 1 week.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.
- 2/3 cup mayonnaise (homemade or store-bought)
- 1-1/2 tablespoons apple cider vinegar
- 2 teaspoons poppy seeds
- kosher salt and pepper to taste
- 4 strips, thick-cut applewood bacon, cooked and finely chopped
- 1 large head of broccoli, cut into bite-size pieces
- 1/2 cup dried cranberries
- 1/3 cup pepitas
- 1/3 cup finely chopped red onion
- 1/4 cup (unsalted) roasted sunflower seeds
- In a small bowl, combine the mayo, cider vinegar and poppy seeds. Season with salt and pepper to taste.
- In a large bowl combine crumbled bacon with the broccoli florets, cranberries, pepitas, onion and sunflower seeds.
- Pour in the dressing an toss to combine.
- Cover and chill for 1 hour or longer, or until ready to serve.
Nutrition information isn’t always accurate.
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