ᐉ Simple and tasty salads for a wedding: recipes with photos

When drawing up a wedding plan, special attention should be paid to the festive table menu , since the main part of the holiday is spent at the banquet. It is important to correctly calculate the portions so that all guests are full, and also to draw up a list of products depending on the taste preferences of the invited people and take into account the time of year. Recipes for simple, but at the same time beautiful and tasty salads will help you cope with the problem of choosing original appetizers.

Photos of wedding salads, appetizers and cuts

Classic Mimosa salad

canned fish in oil (for example, saury) - 1 can;
hard cheese - 200 g;
chicken egg - 4 pcs.;
potatoes - 4 pcs. medium size;
carrots - 4 pcs.;
onion - 2 pcs.;
mayonnaise for dressing - 200 g;
greens - a little to decorate the dish.

Boil potatoes, eggs, carrots. Finely grate all the ingredients (the eggs must first be divided into whites and yolks) and place in separate containers.
Place the canned fish on a wide plate and mash it a little with a fork to make the pieces smaller.
Place chopped egg whites on top. Grease with mayonnaise.
The next layer is grated boiled carrots and mayonnaise again.
Chop the onion into small cubes, pour hot water over it, leave for 5 minutes (this will remove the bitterness from the product).
Place it on top of the mayonnaise, then the potatoes and mayonnaise again.
Next, add grated cheese, a layer of mayonnaise, and chopped egg yolk.
Place sprigs of herbs along the edges of the plate for decoration.

Bright and delicious table decorations

"Tulips"

You need to take cream tomatoes (small) - about 30 pcs., hard cheese - 200 g, crab sticks - 240 g package, garlic - a couple of cloves, mayonnaise to taste and green onions - a bunch.

Cut the tomatoes crosswise, but not completely, carefully select the pulp, separately grate the cheese on a fine grater and cut the crab sticks. Mix all ingredients, including mayonnaise. Start the tomatoes.

All that remains is to decorate it, placing it beautifully on a tray. First, place a bunch of onions on it in the form of a fan, and on top, imitating tulips, stuffed tomatoes. Why don't you want a bouquet? You can use yellow or black tomatoes, combine them by color.

But what about without “Caesar”?

No, but there is another interpretation of it. Let's prepare a non-standard Caesar. Instead of chicken, let's take hot smoked trout. You will need lettuce, boiled quail eggs, tomatoes, bread, which we will turn into croutons, hot smoked trout, and also for dressing - yogurt, soy sauce and mustard. Let's start cooking.

First, mix yogurt, soy sauce, mustard and spices.
Then make croutons - cut the bread into cubes and fry in olive oil until crispy, first add finely chopped garlic to the pan, this is necessary to create a special aroma.
Cut the trout, tomatoes, eggs into small cubes, and tear the leaves into random shapes with your hands.

Mix all this carefully and season with dressing.

Puff Traditions

You can also prepare puff pastry recipes. They are always relevant and are very popular, especially since today they can already be designed in completely different versions. So the puff “Heart” will fit perfectly into the wedding banquet decoration.

You will need crab meat, parsley, boiled eggs and squid, also already boiled. For decoration, stock up on shrimp and red caviar. Finely chop the crab meat and parsley. Separate the whites from the yolks and then grate them. Squids must be cut into strips.

Layer each layer, coated with mayonnaise, one by one: crab meat, parsley, whites, squid, yolks. Lubricate the top with mayonnaise again, sprinkling with dill. Decorate the “Heart” with red caviar and place shrimp around the edges. There are a huge variety of salads; if you wish, you can always find one that suits you. You can decorate it any way you like, just use your imagination.

Salad “Crispy”

chicken fillet - 500 g;
parmesan - 100 g;
fresh cucumber - 2 pcs.;
red onion - 1 pc.;
lettuce - 5 leaves;
wheat bread (or loaf) – 6 pieces;
vegetable oil (preferably olive) – 3 tbsp. l. for refueling;
lemon juice - 0.5 tbsp. l.

Cut the bread into cubes (1 cm), fry in a dry frying pan until golden brown.
Boil the fillet until tender, tear it into fibers, and place in a deep container.
Cut the onion into half rings and add it to the meat.
Tear the salad into pieces with your hands and mix with meat and onions.
Add croutons.
Mix oil with juice and season salad.

GENERAL RECOMMENDATIONS

And finally, here are some tips that will help you organize a festive feast correctly:

Tip #1: When creating a menu, choose different dish options - with fish, meat, mushrooms. This way you will prevent a situation when one of the guests for some reason does not eat one of the listed products. For example, if your friend doesn’t like fish, let her treat herself to meat. And if you are fasting, invite her to try the mushroom dish!

Tip #2: Some of the dishes should be instant snacks: sandwiches, cold cuts, etc.

Tip #3: It is advisable to have a holiday food supply at home. For example, preparations that, in case of a shortage of food at the table, can be quickly taken out and served as a separate dish. These can be stuffed tomatoes, lecho, salads and other preserves.

In fact, the banquet menu and step-by-step recipes for 15 people presented in the article are tested from your own experience, you can take it as an example and create your own version, which in principle is not so difficult. Modernity offers an immense variety of recipes! I would like to cook delicious homemade holiday food for my loved ones.

Culinary muse and bon appetit!

Country wedding salad

pork (it’s better to take tenderloin) – 500 g;
water - 1 l;
salt - 1.5 tsp;
sugar - 3 tbsp. l.;
wine vinegar - 9 tbsp. l.;
ground pepper - 1 tsp;
sunflower oil - 3 tbsp. l.;
onion - 2 pcs. large;
sweet pepper - 1 pc.;
tomato - 1 pc.;
carrots - 1 pc.;
greens - 1 bunch.

Boil the meat until tender in lightly salted water.
Cut vegetables (pepper, carrots, tomatoes) into pieces and fry in a dry frying pan.
Mix 50 g of water with vinegar, add sugar, salt, ground pepper, vegetable oil.
Place the meat in a deep container, sprinkle with onion, cut into half rings, add the rest of the vegetables.
Pour the prepared marinade over it all, add herbs.
Leave in the refrigerator for several hours.
Drain the marinade and mix the rest.

Salad “Wedding Rings”

chicken fillet - 200 g;
cheese (any kind, but hard varieties are better) – 200 g;
potatoes - 5 pcs.;
chicken egg - 3 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
vegetable oil - 2 tbsp. l.;
mayonnaise - for dressing.

Peel the potatoes and boil until they become soft. Grate it finely.
Boil and chop the meat.
Chop the onion and carrots and fry in a frying pan with vegetable oil.
Separate the hard-boiled eggs (whites from yolks), grate them separately.
Grate the cheese on a fine grater.
Place two wide glasses turned upside down on a flat dish. Place the ingredients around them in the form of two rings.
The first layer is potatoes. Coat it with mayonnaise.
The second is meat, mayonnaise.
Third - onions and carrots, mayonnaise again.
Fourth - cheese, mayonnaise.
Fifth - eggs. Sprinkle one ring with whites, and the second with yolks.

Depends on the season

If the weather on the wedding day is hot, then it is advisable to diversify the menu of the wedding banquet for 20 people with light snacks and cold desserts. For example, the following dishes may be placed on the table for a summer or autumn wedding:

canapés with oranges, fried chicken and pineapples;
tartlets with tomatoes, melted cheese, mayonnaise and garlic;
sandwiches or toast with red caviar;
vegetable mix;
cold cuts;
“Red Sea” salad made of tomatoes, crab sticks, cheese, garlic and mayonnaise;
“Lady” salad made from Chinese cabbage, ham, corn, croutons and mayonnaise;
“Mood” salad made of white and red beans, corn, cabbage, tomatoes, herbs and mayonnaise;
chicken aspic;
pork fricassee with mushrooms, sour cream and melted cheese, and rice as a side dish;
portioned ice cream, jelly, soufflé or mousse.

In summer and autumn, nature delights with fresh fruits, so if the banquet is held at home, then be sure to include a large amount of vegetables in the wedding menu for 20 people. In winter, on the contrary, the menu should contain a lot of meat or fish:

canapés with salmon, curd cheese and quail eggs;
tartlets with liver pate;
sandwiches or toast with red caviar;
cold cuts;
vegetable mix;
sausage and cheese slices;
salad with chicken breast, hard cheese, eggs, mushrooms, onions and mayonnaise;
“Inspiration” salad with beef, tomatoes, hard cheese, herbs, garlic and mayonnaise;
“Funchoza” salad with cucumber, pepper, carrots and mushrooms;
fish in batter;
beef langet with potatoes;
chocolate cupcake with hot liquid chocolate inside.

Vegetable salad with mushrooms

champignons - 400 g;
fresh cucumber - 1 pc.;
tomato - 1 pc.;
onion - 1 pc.;
vegetable oil - 3 tbsp. l. + 2 tbsp. l. for salad dressing;
lemon juice - 1 tsp;
salt, spices - a little.

Chop the mushrooms and fry with onion, chopped into half rings.
Cut the remaining vegetables into pieces and mix in a salad bowl.
Add champignons and onions to them, stir.
Mix vegetable oil with juice and add to salad.
Season the dish with salt and spices.

Salad "Bride"

smoked chicken breast - 150 g;
chicken egg - 2 pcs.;
potatoes - 2 pcs.;
onion - 1 pc.;
processed cheese - 1 pc.;
sour cream - 3 tbsp. l.;
greens - 1 bunch.

Cut the meat into cubes and place it in a salad bowl.
Chop the onion into cubes and place on top of the meat.
Grate the boiled potatoes, place in the next layer, press lightly with a spoon, add salt and coat with sour cream.
Grate the white and yolk into different containers. Place the yolk and coat with sour cream.
Grate the cheese, spread in an even layer over the yolk, add sour cream.
The last layer is grated protein.
Decorate the salad with greens (sprigs or chop) on top.

Light vegetable salad

cherry tomato - 100 g;
arugula - 50 g;
hard cheese - 50 g;
vegetable oil - 2 tbsp. l.;
balsamic vinegar - 1 tsp;
salt, sugar, ground pepper - 1 pinch each;
pumpkin seeds - a little for decoration.

Cut the tomatoes into halves (or quarters).
Chop the arugula a little.
Finely grate the cheese.
Make cheese chips. Place small pinches of cheese in a preheated frying pan without oil and let melt.
Mix these ingredients.
Make the dressing in a separate container. To do this, add vinegar, salt, spices and sugar to the vegetable oil. Mix everything.
Drizzle dressing over salad.
Grind the pumpkin seeds (but not too much so that small pieces are preserved), sprinkle the dish with them.

Using these recipes, you can prepare not only delicious, but also very beautiful salads that will please all the guests present at the celebration and will become a real decoration for any wedding table.

Menu Features

The understandable and natural desire of any couple who decides to get married is any possible savings on the joint budget. Let's think about what salads are easier to prepare for a wedding in the summer? Well, of course, those that contain a large number of simple, inexpensive vegetables. You can find some loopholes that allow you to save a certain amount in the family, but it is not customary to skimp on the holiday menu. A banquet usually lasts 6-8 hours, and if guests are served only a buffet with different types of appetizers, misunderstandings may arise.

The wedding menu should be complete. It consists of cold cuts, light appetizers, salads, a main course and desserts, with a total of about 1-1.2 kg of food per person. As for the features of such a menu, it should not only be tasty and satisfying, but also beautifully decorated. The wedding photographer will probably capture the festive table in many photographs, so it must be perfectly set, and the dishes must be decorated in accordance with the concept of the celebration.

Interesting!

What salads can you prepare for a wedding?

When choosing salads for a wedding, recipes should be selected in accordance with the time of year.
In hot weather, it is better not to overuse options that include seafood and other quickly perishable ingredients. Otherwise, there is a chance for guests to have an unplanned stay in the infectious diseases department of the local hospital. It is better to pay attention to recipes for light salads based on fruits and vegetables. In winter, it is advisable to choose more satisfying options. During the cold season, guests could use some extra calories to keep warm without overindulging in alcoholic beverages, which you can calculate for your event here.

Fish, meat, and cheese salads will look great on winter wedding tables.

With meat

Cold appetizers and salads always sell out quickly at any wedding.

Such dishes are enthusiastically received by guests and do not linger long on the wedding table. You can use veal, ham, chicken, rabbit, and turkey as the main ingredient.

By-products are also widely used: chicken hearts, liver, beef tongue. Meat salads such as “Russian Beauty”, “Masquerade”, “Meyerhold”, Warm salad with veal, “Liver” are very popular at weddings.

“Russian Beauty” – recipe:

Boil potatoes (0.5 kg) and eggs (4 pcs.), then grate on a coarse grater.
Cut fresh cucumbers (3 pcs.) and ham (350 g) into slices.
Boil chicken fillet (300 g) and separate into fibers.
Tomatoes (4 pcs.), cut into cubes.
Grate cheese (300 g) on a coarse grater.
Lay out all the ingredients in layers, brushing with mayonnaise: potatoes, ham, chicken fillet, eggs, tomatoes, cheese.
Top with olives, herbs, cucumbers, etc.

The number of snacks varies depending on the number of guests. Before serving, the dish must be kept in the refrigerator for 2-3 hours.

With vegetables and mushrooms

Such salads are an ideal option for summer wedding menus, as they are light and colorful.

Dessert

Fruits and berries must be present as dessert. Each season has its own favorites. Early summer strawberries and cherries. Then raspberries, blueberries, currants, cherries. They are being replaced by pears, apples, plums and grapes, melons and watermelons. Nowadays, at any time of the year, you can easily find a wide variety of fruits on the market. With their help you can decorate desserts, birthday cakes and just plates of treats:

Cakes, ice cream, sweets. Delicate and tasty curd desserts for those who like things that are not too sweet and high in calories. Be sure to make the cake to order. This must be an unusual dessert. The design is dominated by gold, the number “50”. Masters of confectionery art even recreate photographs on the cake covering.

We bring to your attention the design options in the photo:

How many salads should there be at a wedding?

The number of snack dishes on the wedding menu depends on the financial capabilities of the newlyweds and how many guests are planned to be invited to the celebration. If less than 20 guests are expected to be present, it is enough to prepare one salad of each type. For larger weddings, it is advisable to include 7-10 variations of this dish on the menu.

From this video you will learn three recipes for the most popular and delicious salads:

To ensure that no one is left deprived, it is necessary that each guest receives at least 250 g of each salad. Accordingly, the amount of ingredients must be calculated based on the required volume of the dish.

Side dishes

You can use cereals and vegetables as a side dish for your golden wedding anniversary. Prepare rice with dried apricots. The rice is unsweetened; dried apricots will complement the taste of the meat. The dish looks very beautiful:

A traditional Russian treat is buckwheat. You can prepare a wide variety of delicious dishes from it. For example, buckwheat with vegetables.

KNOWLEDGE BASE: Interesting ideas for a silver wedding cake

Fried or baked potatoes:

Vegetable stew.

DIY wedding salad decorations

One of the main differences between a wedding table and an ordinary feast is beautifully decorated dishes.

Even a boring Olivier salad will look no worse than an exotic seafood dish if you decorate it with taste. Moreover, it is not at all necessary to use the services of professionals. Most decorations are easy to create with your own hands. The photo on the left shows an example of how to decorate salads for a wedding yourself.

Designing a wedding celebration is a way to show your artistic taste and creativity. You can decorate the hall yourself with garlands and arrange champagne and glasses in the shape of the bride and groom. You can distribute seating cards to guests and create a banquet organization plan so that the guest does not get lost. And to make the wedding table memorable for all guests, you can arrange each salad in the form of flowers or animal faces. And, of course, don't forget about the wedding cake with swans. The main thing is that the serving of dishes matches the overall style of the wedding and pleases the newlyweds themselves.

Decor

The banquet venue is decorated with luxury. The color of gold should be present everywhere.

Tableware with gilding:

Tablecloths and napkins with gold embroidery:

Golden candles will decorate the table decor.

Salad “Wedding Ring”

Ingredients:

boiled pork or chicken - 300 grams, 1 can of pickled mushrooms, boiled carrots (200 g), 3 boiled potatoes, 4 boiled eggs, 1 onion, homemade mayonnaise, black pepper, salt. Corn or pomegranate seeds for garnish.

How to cook?

Grate the boiled carrots and potatoes, cut the mushrooms and meat into cubes, chop the onion into half rings, and chop the eggs into slices. Lay out in layers: potatoes, mushrooms, onions, meat, carrots, eggs, coat each layer with mayonnaise. To get a symbolic ring shape, you need to place a jar or glass in the center of the dish, and lay out the salad around it. You can make two crossed rings and decorate them with contrasting powder.

Decorate the finished appetizer with pomegranate seeds or corn and place in the refrigerator for an hour. After this, take out the glass, coat the core with mayonnaise, adjust the shape and serve.

Nuts

Decorating with nuts can be done as follows:

using walnuts in the form of “pineapple” figures;
walnuts in caramel;
chopped nuts in the form of sprinkling the surface of the salad (whole, stripes or piles);
almonds in the form of “pine cones”.

If you plan to decorate the salad with crushed nuts, then to obtain a richer, nutty taste, it is recommended to pre-fry them.

Pineapples

This method is very simple and will be appropriate not only for salads that contain pineapple, but also for others.

To create a decoration you need to do the following:

First, “draw” a grid of mayonnaise stripes on the surface of the salad. In order to get thin zigzag stripes, you can make a small cut on the back of the mayonnaise bag and squeeze it out from this end.
Next, you need to place halves of walnuts in the center of the mesh cells, having previously cleared them of partitions.
On one side of each walnut, place several small sprigs of dill, which will represent the “pineapple” leaves of the walnut.

Nuts in caramel

Sweet fruit salads can be decorated with caramelized walnuts.

To do this you need to do the following:

First you need to peel the walnut halves from the partitions and prick each of them on a toothpick.
Then pour ½ tbsp into a dry frying pan. sugar and put on low heat.
When the sugar begins to melt, periodically shake the pan to mix it better.
Remove the liquid caramel from the heat and wait until it thickens a little as it cools.
After that, holding each nut by a toothpick, you need to dip it several times in caramel.
When pulled out of the caramel, a caramel thread forms at the bottom of the nut, from which you can twist fancy curls with your fingers.
Then you need to hang the nuts to dry so that the caramel hardens. This can be done using a stretched rope and clothespins.

Almonds

This method can be used to decorate salad on the New Year's table.

The process itself is as follows:

When preparing the salad, you need to form it in the form of 2 elongated parts, shaped like large pine cones.
The surface of the salad should be generously coated with mayonnaise.
Next, you need to stick almond nuts into each of these parts (with the sharp end facing out), and this needs to be done in rows, so that you get an imitation of the scales of a pine cone.
At the end, you should decorate the composition with sprigs of rosemary, similar to pine needles.

Salad with prunes

Ingredients:

500 g of boiled meat, 3 eggs, 2-3 onions, half a glass of walnuts, 2 medium beets, 150 g of prunes, mayonnaise.

How to cook?

Meat, beets and eggs need to be boiled. The onion is cut into half rings and scalded with boiling water. The eggs are finely chopped or grated on a coarse grater, the prunes are cut into pieces, the beets are grated, the walnuts are finely chopped, the meat is cut into cubes.

Lay out the salad in layers: first onions, then meat, eggs, again onions, eggs, prunes, beets, walnuts. Each layer should be coated with mayonnaise; you can decorate it with vegetables, olives or herbs. Or, as in the photo, mix everything in the usual way and serve, garnished with a sprig of greenberries.

Salad “Wedding Wreath”

Ingredients:

4 fresh tomatoes, 150 grams of hard cheese, 250 grams of feta cheese, 2 red onions, a can of olives, 1 fresh cucumber, marjoram (1 tbsp chopped), pickled chili peppers, 4 tbsp. olive oil, 6 tbsp. vinegar, parsley, pepper, salt to taste.

How to cook?

Cucumber, olives and onions need to be cut into slices, tomatoes into small cubes. Mix all ingredients thoroughly. In a separate bowl, mix spices, vinegar, olive oil. Add the sauce and mix thoroughly. Cut the pickled peppers and cheese into cubes and add them to the finished dish. Place in a circle shape, sprinkle with grated cheese on top, decorate with herbs and tomatoes. Serve on a platter on lettuce leaves.

Seafood salad

Ingredients:

200 g of hard cheese, 2 cans of squid, 6 egg whites, 4 potatoes, mayonnaise, 300 g of celery, 300 g of fresh mushrooms, 50 g of capers, 1 bell pepper, olives, boiled carrots.

How to cook?

Eggs and potatoes need to be boiled, three on a coarse grater, squid cut, grated cheese for decoration. You need to lay out the ingredients in layers in the form of a ring, the core remains empty. It needs to be filled: boil mushrooms and chicken fillet, cut into small cubes, chop capers, bell peppers, mix all ingredients, add seasonings and mayonnaise. Decorate the dish with grated cheese and olives. You can also decorate with pickled mushrooms or vegetables - to your taste.

Instant vinaigrette

This popular salad is loved by many, but often the desire to prepare it is stopped... by time.
The thing is that preparing the dish usually takes about an hour. Boiling the beets alone takes more than half an hour. But not in this recipe. Here the vegetables are cooked already chopped and with the addition of oil. This allows you to significantly shorten the cooking time. The rest of the products, such as cabbage or peas, should be added when the root vegetables are cooked. Of the greens, cilantro will highlight the taste best. Cooking time: 20 minutes. Number of servings: 2.

Ingredients:

Four potato roots.
One small beet.
Pickled white cabbage – 50 g.
Half a carrot.
One onion head.
Vegetable oil – 80 ml.

Preparation:

1. Peel the root vegetables and chop them into small pieces. Keep in mind that it is in this form, after heat treatment, that the vegetables will go into the salad.

2. First place the beets in a saucepan with oil, and place the carrot and potato cubes on it.

3. Mix the vegetables and cook, stirring for at least a quarter of an hour. During this time, the vegetables will be ready.

4. The next step is to add chopped onions and sauerkraut.

5. Now all that remains is to cool the salad and you can put it on the table. Spices and the addition of herbs are at your discretion.