Salads with honey agarics and ham: recipes with pickled and boiled mushrooms

Each hostess, preparing for the arrival of guests, tries to cook something original and tasty. Many consider a salad with mushrooms and ham to be the most exquisite option. This dish is prepared simply, and the most affordable products are taken for it.

There are many recipes for salad with ham and honey mushrooms, because these two ingredients go well together. And by adding eggs, cheese, pickled or fresh vegetables, each ingredient adds a special touch to the dish. Sometimes the taste changes in incredible ways, so the salad turns out to be extraordinary. Some people add pasta, potatoes, or rice to add satiety to their salad. Then it turns out not an appetizer, but a main course. Any salad of honey mushrooms and ham will decorate a festive table, lunch or dinner.

Salad recipe with pickled mushrooms and ham

To make a salad with pickled mushrooms and ham tasty and aromatic, you need to choose the right ham. The meat must be fresh and dry. Squeeze the wet ham and pat dry with a kitchen towel.

  • Pickled mushrooms - 300 g;
  • Ham (any) - 150 g;
  • Potatoes - 6 pcs.;
  • Fresh cucumber - 1 pc.;
  • Tomatoes (fresh) - 2 pcs.;
  • Green onions - 1 bunch;
  • Dill greens - 1 bunch;
  • Lettuce leaves.

For refueling:

  • Sour cream - 200 ml;
  • Lemon juice - 3 tbsp. l .;
  • Mustard - 2 tsp;
  • Salt;
  • Sugar - 1 tbsp. l .;
  • Ground black pepper - 1 tsp.

Wash potatoes, boil them in their uniforms and peel them off.

Cut tomatoes, cucumbers and potatoes into equal cubes.

Pickled mushrooms, if large, cut into pieces, add chopped green onions and dill.

Cut the ham into thin strips, mix with all the chopped ingredients.

Refueling: combine sour cream, lemon juice, mustard, salt to taste, sugar and ground pepper, beat well.

Season the salad with sour cream sauce, mix gently and put on a dish covered with salad leaves.

Decorate the top with whole pickled mushrooms and dill sprigs.

Salad with honey agarics, ham and cucumbers

This version of the salad with honey agarics, ham and cucumbers will appeal to all your guests, regardless of gender and age.

Mushrooms fried with onions in combination with pickled cucumbers will add unusual pungency, piquant taste and aroma to the salad.

  • Fresh mushrooms - 400 g;
  • Ham - 200 g;
  • Onions - 2 pcs.;
  • Pickled cucumber - 2 pcs.;
  • Eggs - 5 pcs.;
  • Butter (for frying);
  • Mayonnaise;
  • Parsley and dill greens - 1 bunch;
  • Boiled rice - 100 g;
  • Canned peas - 200 g.

We clean the mushrooms, boil in salted water, rinse under the tap, let drain and fry in oil until golden brown.

Peel the onion, cut into cubes and fry in oil until soft, combine with mushrooms and fry for 5-8 minutes, let cool.

Cut the ham into thin noodles, cut the pickled cucumbers into cubes and squeeze.

Boil the eggs, peel, let cool and cut into cubes.

Combine mushrooms, onions, ham, eggs and cucumber in a deep bowl.

Pour in canned peas without liquid, boiled rice, add mayonnaise, gently mix with a wooden spatula.

Top with chopped dill and parsley.

To make the salad more tender, it is better not to cut the cucumbers and eggs, but to grate them on a coarse grater.

Danish salad with ham, honey mushrooms and cheese

Danish salad with ham and honey agarics will delight your loved ones and guests with an amazing taste. Cooking it is quite simple and quick, and the dish turns out to be an excellent decoration for a festive feast.

  • Ham - 200 g;
  • Pickled mushrooms - 300 g;
  • Green beans (canned) - 200 g;
  • Russian cheese - 150 g;
  • Fresh cucumbers - 2 pcs.;
  • Bulgarian pepper - 2 pcs.;
  • Garlic - 2 cloves;
  • Dill - 1 bunch;
  • Salt to taste;
  • Ground black pepper - 1 tsp;
  • Mayonnaise.

For this salad with honey mushrooms and ham, it is better to cut the meat into strips, and the mushrooms into cubes. Leave small mushrooms intact, this will only make the salad more beautiful.

Cut the bell pepper in half and clean it from the seeds, cut into noodles.

Cut the ham into thin strips, grate the cheese on a coarse grater.

Peel the garlic and pass it through a press, chop the greens, leaving 2-3 branches for decoration.

We mix honey mushrooms, ham, pepper, dill, cheese, cucumbers and green beans.

Combine mayonnaise, ground pepper, crushed garlic and mix well.

We fill all the ingredients with the obtained filling, mix and put in the refrigerator for 1.5-2 hours.

Moroccan salad with ham, honey mushrooms and cucumber, laid out in layers

In this version, the Moroccan salad with ham and honey agarics is best laid out in layers. Here, the ham for the salad can be anything: pork, beef or chicken.

  • Ham - 200 g;
  • Honey mushrooms - 300 g;
  • Carrots - 1 pc.;
  • Onions - 2 pcs.;
  • Fresh cucumber - 2 pcs.;
  • Potatoes - 4 pcs.;
  • Vegetable oil;
  • Corn (canned) - 250 g;
  • Basil leaves;
  • Orange - 1 pc.

Refueling:

  • Powdered sugar - 1 tsp;
  • Chili pepper - ½ pcs.;
  • Cinnamon, paprika - 0.5 tsp each;
  • Sour cream - 250 ml;
  • Lemon juice - 3 tbsp l.

Lay the salad with ham and mushrooms in layers and coat with sour cream sauce.

Boil mushrooms for 20 minutes in salted water, drain and fry in oil until golden brown.

Dice the onion, combine with the mushrooms and fry for 7-10 minutes.

Boil carrots and potatoes until tender, peel, cut into cubes.

Cut the ham into thin strips and place in a separate plate.

Cut a fresh cucumber into cubes, peel the orange from the peel and film, cut into small pieces and set aside in separate bowls.

Add canned corn to the oranges and stir.

Make a dressing: combine sour cream with lemon juice, cinnamon, paprika, powdered sugar and chopped chili, beat with a whisk.

Put potatoes in the first layer and brush with sour cream sauce, smooth with a spoon.

Next, lay out honey mushrooms with onions, pour over the sauce.

Then carrots, fresh cucumbers, ham and corn with oranges. Grease each layer well with sour cream sauce and spread with a spoon.

Put small mushrooms on top and decorate with basil leaves.

Put the salad, laid out in layers, in the refrigerator for 2 hours so that the layers are soaked in the sour cream sauce.