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Salads are unique appetizers that everyone, young and old alike, prefers to eat. Their variety is really impressive, because they are prepared for every taste and color. Salads with butter are no exception, since for real chefs it is an opportunity to show their imagination and experiment with a set of ingredients. With mushrooms, the appetizer turns out to be unusual and delicate, the taste of which can vary from the addition of various spices and products.

We offer simple recipes for salads with butter, which can be used at any time: for every day and on holidays. These snacks are sure to be a hit on your table. In addition, in terms of protein content, fruit bodies are excellent substitutes for meat. Salads can be used fried, pickled and boiled.

Salad with fried butter and bell pepper

Butterlets go well with onions, so in this version they are a favorite delicacy of many. But try a salad with fried butter, diluted with bell peppers. You will be surprised how much this appetizer will change and take on a new flavorful note.

• boletus - 1 kg;
• onion - 3 heads;
• sweet pepper (yellow and red) - 1 pc.;
• vegetable oil - 4 tbsp. l .;
• salt;
• ground pepper (black) - 1/3 tsp;
• green dill - 1 bunch;
• lemon juice - 1 tbsp. l.

Clean the oil in advance from debris and sticky film, put in hot water and boil for 20 minutes.

Drain the liquid, let the butter cool and cut into small pieces.

Select seeds from pepper, cut into noodles, put in a pan with butter and fry for 10 minutes.

Using a slotted spoon, select the fried peppers from the pan and put in a salad bowl.

Put the mushrooms in the butter where the peppers were fried, fry for 10 minutes and add the onion, cut into quarters.

Fry over medium heat until golden brown and stir frequently to prevent the mushrooms from sticking.

Combine all fried vegetables, squeeze lemon juice on them, salt, add ground pepper and finely chopped dill.

Stir with a wooden spatula and serve in portioned bowls.

This recipe for salad with fried butter with a step by step photo will help you decorate your table with a win-win. Add mashed potatoes to it and see how all your guests will like it.

Salad with pickled butter and walnuts

There are many recipes for salads with pickled butter, and they all have an extraordinary taste and aroma. The next snack option is very simple, and will help the novice hostess to diversify the festive table. Salad with pickled butter can be combined with any side dish of vegetables, legumes or meat, and can also be an independent snack. These mushrooms will add a spicy taste to any dish.

A recipe with a step-by-step photo of a salad with pickled butter will describe each stage of preparation.

• pickled butter - 500 g;
• walnut kernels - 200 g;
• olive oil - 5 tbsp. l .;
• green onions - 10 branches;
• dill greens - 1 bunch;
• salt;
• ground black pepper.

Put the pickled butter in a sieve and rinse under running cold water.

If the mushrooms are large, cut into pieces and put in a salad bowl.

Wash the green onions and dill, put on a paper towel to drain all the liquid.

Chop the onion and dill, add to the mushrooms.

Crush peeled walnut kernels in a mortar and sprinkle with mushrooms.

Season with salt, add ground pepper and season with olive oil.

Stir gently with a wooden or plastic spatula and serve.

This salad with pickled butter will surprise your family with a pleasant taste. Be sure to prepare it for the festive table - guests will be amazed at this pleasure.

Salad recipe with butter: harvesting with mushrooms for the winter

We suggest trying to make a preparation for a salad with butter for the winter. Cooking this dish with tomato paste will provide your family with hearty hot meals in winter. To do this, you can grind the tomatoes yourself (with the removal of seeds and seeds), or you can buy ready-made pasta at any store.

• boletus - 1 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• onions - 500 g;
• tomato paste - 3 tablespoons;
• vegetable oil - 300 ml;
• vinegar - 70 ml;
• salt to taste;
• garlic - 3 cloves;
• ground black pepper - 0.5 tsp;
• cloves and allspice - 3 pcs.

Boil the mushrooms in water for 25-30 minutes, drain the water, let cool and cut into small pieces.

Peel the carrots, boil until half cooked, cool and cut into thin slices.

Pepper seeds and cut into noodles.

Cut the onion into half rings, combine with pepper and fry in a pan until golden brown.

Mix all vegetables with mushrooms, put in a saucepan and add tomato paste.

Mix well, pour in vegetable oil, salt, add black and allspice pepper, finely chopped garlic, and cloves.

Simmer over low heat for 45 minutes, pour in vinegar and simmer for another 10 minutes.

Distribute the salad in half-liter jars and sterilize for 40 minutes.

Roll up with metal lids and let cool completely at room temperature.

Take the salad prepared for the winter with butter to the basement and store for no more than one year.

One such jar with a blank is designed to prepare a hot dish for 4 people.

Chicken salad with boiled butter

Salad with chicken and butter will look great not only on the festive table, but it will be able to decorate a quiet family dinner.

• mushrooms - 500 g;
• chicken meat - 500 g;
• eggs - 6 pcs.;
• cheese - 200 g;
• tomatoes - 3 pcs.;
• mayonnaise;
• parsley;
• salt;
• green onions - 1 bunch;
• cumin grains - a pinch.

Cut the pre-boiled mushrooms into slices or cubes (at your discretion).

Boil the meat, cool and cut into thin slices.

Hard boil eggs in salted water, peel and cut into cubes.

Wash the tomatoes and also cut into small cubes.

Mix all the chopped food, season with salt, a small pinch of cumin, stir.

Grate cheese on a coarse grater, combine with salad, finely chop green onions and parsley, and mix again.

Season the salad with mayonnaise, mix all the ingredients well.

Put in the refrigerator for 1.5-2 hours to saturate with taste.

Serve in portioned plates as a main course.

Boiled butter salad with chicken hearts and pineapple

The recipe for this salad with boiled butter will help you out when you need to cook something unusual and, of course, delicious.

• boiled butter - 400 g;
• chicken hearts - 400 g;
• onions - 2 pcs.;
• butter - 50 g;
• cheese - 200 g;
• eggs - 4 pcs.;
• canned pineapple - 300 g;
• mayonnaise;
• ground black pepper;
• salt.

Cut the butter into random pieces, combine with finely chopped onion and simmer with butter for 15 minutes over medium heat. Season with salt and pepper to taste, stir.

Cut the chicken hearts into thin slices and boil until tender. Take out, put on a kitchen towel so that all the liquid is glass.

It's cool to boil the eggs, chop them into cubes and leave in a separate plate.

Drain pineapples and cut into cubes.

Grate cheese and leave separately.

In a salad bowl, lay out the products in layers, starting with mushrooms and onions, coat with mayonnaise.

Put chicken hearts in the second layer, anoint with mayonnaise.

Then a layer of pineapples, eggs and a layer of grated cheese on top.

Grease each layer of salad with mayonnaise.

A salad with boiled butter will be perfectly combined with a duet of chicken hearts and pineapple. Such a dish will decorate with its presence a festive feast, especially in the New Year.

Salad with butter and cheese

Butter salad, the recipe with a photo of which can be seen below, will become a real culinary masterpiece for your family.

• pickled butter - 300 g;
• boiled potatoes - 4 pcs.;
• boiled carrots - 3 pcs.;
• chicken fillet - 300 g;
• cheese - 100g;
• eggs - 3 pcs.;
• walnuts - 3 tbsp l .;
• mayonnaise;
• salt;
• nutmeg - a pinch.

Cut the marinated butter into slices and put in a deep salad bowl.

Boil the fillet until tender and cut into strips.

Grate carrots, potatoes, boiled eggs and cheese.

Mix butter with vegetables and cheese, add chopped walnuts, nutmeg, salt and mayonnaise.

Stir, cover with parchment paper and refrigerate for 2 hours.

Salad with butter and canned peas

• pickled butter - 400 g;
• canned peas - 200 g;
• green onions - 100 g;
• boiled eggs - 4 pcs.;
• sour cream - 200 g;
• salt;
• parsley.

Coarsely chop the butter, combine with chopped eggs, chopped green onions and mix.

Drain the liquid from the peas and put it with the rest of the ingredients.

Season with salt, sour cream and stir well with a wooden spoon.

When serving, garnish the salad with parsley sprigs.

Salad with butter, ham and apples

• boiled butter - 300 g;
• ham - 200 g;
• apples (sweet and sour) - 2 pcs.;
• eggs - 5 pcs.;
• cheese - 200 g;
• mayonnaise;
• lemon juice - 1 tbsp. l .;
• dill and basil.

Cut the mushrooms and ham into thin strips and mix in a salad bowl.

Peel the apples, cut into strips and sprinkle with lemon juice, put in the mushrooms.

Grate eggs and cheese with large divisions and combine with ready-made products.

Season with mayonnaise, stir and sprinkle with chopped dill and basil on top.

The combination of butter mushrooms with juicy apples and ham in a salad will not leave any gourmet indifferent to this taste.

Apples can be changed to avocado or mango for example.

Salads with butter oil always turn out delicious and are well suited for any season, especially for winter.