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I always delight vegetable salads with champignons and carrots with their brightness, great taste, ease of preparation and affordability, because many of the components of the recipes given here are grown by many housewives in their garden, even in the store they are affordable.

In addition, these salads are very healthy, nutritious, and do not harm the figure, which means that even those who adhere to strict diets can use them.

And if you add chicken or liver to such salads, you get a completely satisfying independent dish.

Layered salad with mushrooms, champignons, beets and carrots

Ingredients

• 2 small beets
• 100 g pickled champignons
• 3 carrots
• 150 g cheese
• 50 g raisins
• 50 g walnuts
• 3 cloves of garlic
• mayonnaise

Salad with mushrooms, champignons, beets, carrots, cheese, raisins and walnuts is a light, tasty and vitamin-rich snack that will delight even those who are trying to keep fit.

Boil the beets, grate on a fine grater, add chopped nuts, mix with mayonnaise.

Grate raw carrots separately.

Finely chop the champignons.

Rinse the raisins, pour boiling water for a few minutes, squeeze, mix with carrots and season with mayonnaise.

Combine grated cheese with garlic passed through a press, add mayonnaise.

Put prepared foods in a salad bowl in layers: 1st layer - carrots with raisins, 2nd - mushrooms, 3rd - cheese with garlic, 4th - beets with nuts. Pour over the salad with mayonnaise.

Layered salad with champignons, beets, carrots and other components is beautiful and original, and therefore it will take its rightful place even on the festive table.

Layered salad with apples, mushrooms, carrots and onions

Ingredients

• 1 boiled potato
• 100 g pickled champignons
• 1 boiled carrot
• 1 apple
• 1 onion
• 2 boiled eggs
• 2 tbsp. l. chopped walnuts
• 250 g mayonnaise
• lemon juice

This mushroom salad with carrots, potatoes, apples, eggs and onions will appeal to vegetarians, dieters or fasting people and will be a real boon when you need to make a simple but tasty snack.

1. Cut the potatoes into slices, grate the carrots.
2. Peel and core the apple, cut into small cubes or strips, pour with lemon juice.
3. Grind the champignons.
4. Peel the onion, chop finely, pour boiling water over for 5 minutes, then squeeze.
5. Finely chop the eggs.
6. Put prepared foods in a salad bowl in layers, greasing each layer with mayonnaise: 1st layer - potatoes and mushrooms, 2nd - onions, 3rd - carrots, 4th - apple, 5th - eggs.
7. Grease the surface of the salad with mayonnaise and sprinkle with chopped walnuts.

Salad with champignons, tomatoes, onions and carrots

Ingredients

• 300 g champignons
• 1 boiled carrot
• 2 tomatoes
• 1 onion
• 200 g cheese
• 150 ml white wine
• greens, mayonnaise, salt, pepper

A salad with mushrooms, tomatoes, onions and carrots will delight fans of vegetable dishes and make everyone who tries it take a fresh look at low-calorie food.

1. Cut fresh champignons into slices, pour over with wine, add salt, pepper and simmer over medium heat for 10-15 minutes.
2. Cut boiled carrots into cubes or grate on a coarse grater.
3. Cut the tomatoes into slices.
4. Finely chop the onion.
5. Grate cheese on a coarse grater.
6. Combine prepared products, season with mayonnaise, mix gently.
7. Decorate the salad with herbs.

How to make fried champignon salad with carrots and onions

Ingredients

• 1 kg of champignons
• 1 carrot
• 2 onions
• vegetable oil, salt, pepper

Perhaps there is nothing easier than preparing a salad with fried carrots, onions and mushrooms, which will be a great addition to any side dish and will add variety to the dinner table.

Cut the champignons into small pieces, fry in oil, salt. During frying, constantly remove the formed mushroom juice from the pan, otherwise the mushrooms will not fry, but cook. Chop onions and carrots, fry in oil separately, combine with mushrooms, salt and pepper to taste.

Sorrel salad with carrots and canned mushrooms

Ingredients

• 150 g sorrel
• 2 large carrots
• 100 g canned mushrooms
• 2 sour apples
• 1 onion
• vegetable oil

Salad with carrots, sorrel, apples and canned mushrooms is a treasure trove of vitamins and nutrients, so it is worth taking note of for those who care about the health of their own and loved ones. Children especially like its sweetish taste with sourness.

1. Chop washed and dried sorrel leaves, add grated raw carrots and onions, finely chopped sour apples and canned mushrooms.
2. Season with vegetable oil.

Potato salad with celery, Korean carrots and mushrooms

Ingredients

• 6 potatoes
• 2 cups pickled champignons
• 1 onion
• 4 hard-boiled eggs
• 1 celery root
• 50 g Korean carrots
• 1 cup mayonnaise sauce
• young celery

Salad with pickled mushrooms, potatoes, celery, eggs and Korean carrots is a low-calorie, tasty and light dish that will help keep your figure slim.

Cut the cooled boiled potatoes and mushrooms into small slices, chop the onions and eggs, cut the boiled celery into cubes. Add Korean carrots. Mix everything with mayonnaise sauce, put in a salad bowl and garnish with celery.

Salad recipe with champignons, kohlrabi and Korean carrots

Ingredients

• 1 cup Korean carrots
• 1 cup canned green peas
• 1 head of kohlrabi
• 1 celery root
• 1/2 onion
• 1 cup pickled champignons
• 1 cup mayonnaise sauce
• 1 hard boiled egg
• 1 tbsp. a spoonful of herbs

The mushroom and Korean carrot salad recipe is surprisingly simple, but it certainly won't go unheeded for its fresh, pungent flavor with a spicy aroma.

Cut the boiled celery and kohlrabi into cubes. Chop mushrooms and onions. Add carrots and green peas. Put all products in a salad bowl and mix with mayonnaise sauce. Garnish with sliced ​​egg and herbs.

Beetroot salad with beans, carrots, onions and pickled mushrooms

Ingredients

• 2 beets
• 1.5 cups canned red beans
• 1 cup pickled champignons
• 1 carrot
• 2 apples
• 1 glass of mayonnaise
• green onions

A salad with beans, mushrooms, beets, apples and carrots will come in handy for caring housewives and replenish their stock of recipes for healthy and tasty dishes.

1. Stew the beets until soft, cool and grate.
2. Add beans, grated apples and raw carrots.
3. Add finely chopped pickled mushrooms.
4. Stir and season with mayonnaise.
5. Garnish with green onions.

Salad with beans, carrots, beets, potatoes and mushrooms

Ingredients

• 150g canned red beans
• 250 g salted champignons
• 160 g carrots
• 250 g beets
• 400 g potatoes
• 250 g onions
• 75 ml vegetable oil
• 75 ml vinegar sugar

Salad with champignons, beans, carrots, beets, potatoes and onions is especially relevant in the autumn season of fresh vegetables, then it has the brightest, most expressive taste and aroma.

Boil carrots, beets, potatoes. Peel the vegetables, cut into cubes, combine with beans, diced mushrooms and season with vegetable oil, vinegar and sugar.

Pasta salad with Korean carrots and pickled mushrooms

Ingredients

• 150 g pasta
• 1 onion
• 1 pickled cucumber
• 4 tomatoes
• 1 cup Korean carrots
• 1 cup pickled champignons
• 2 tbsp. tablespoons of grated cheese
• 2 tbsp. spoons of green onions
• 1 tbsp. a spoonful of parsley
• 1 tbsp. a spoonful of dill herbs

A salad with pasta, vegetables, mushrooms and Korean carrots is a great option for a simple, tasty, aromatic and quick dish that the whole family can enjoy with pleasure.

1. Boil the pasta in salted water until tender, put it on a sieve, rinse with cold water, drain, cut into pieces 1–2 cm long.
2. Chop the onion, cut the cucumbers and tomatoes into thin slices, add the Korean carrots.
3. Mix everything with mayonnaise, add chopped pickled mushrooms, garnish with parsley and dill.
4. Sprinkle the prepared salad with grated cheese.

Salad with cucumber, fried carrots, eggs and mushrooms

Ingredients

• 1 small head of cauliflower
• 1 cup canned champignons
• 5 eggs
• 3 carrots
• 1 cup canned green peas
• 1 fresh cucumber
• 100 g radish
• 1 cup sour cream sauce
• 8 lettuce leaves for garnish

The salad with fried carrots and mushrooms turns out to be not only tasty, but also very satisfying, and its amazing mushroom aroma will help to quickly gather the whole family at the table.

Chop hard-boiled eggs. Boil cauliflower, chop. Grate carrots and fry. Cut the cucumber and radish into slices. Mix everything with canned green peas and chopped canned mushrooms. Season with sour cream sauce. Decorate with lettuce leaves.

Chicken salad with cauliflower, Korean carrots and mushrooms

Ingredients

• 300 g of boiled chicken meat
• 2 heads of cauliflower
• 1 cup canned champignons
• 1 cup canned green peas
• 2 cups Korean carrots
• 1 cup sour cream sauce
• 1 tbsp. a spoonful of parsley
• 1 tbsp. a spoonful of dill herbs

Korean carrot salad with chicken, cauliflower and mushrooms is easy to prepare and tastes great, and therefore will surely find its fans, and who can resist a hearty, aromatic dish.

Cut the boiled meat into cubes, chop the cauliflower and herbs, cut the mushrooms. Mix the indicated components, add green peas, Korean carrots, season with sour cream sauce. Salt to taste.

Salad with beef liver, vegetables and pickled mushrooms

Ingredients

• 250 g boiled beef liver
• 2 potatoes
• 2 apples
• 2 carrots
• 2 tomatoes
• 1 cup pickled champignons
• 1 glass of mayonnaise
• lettuce leaves

A salad with liver, mushrooms, carrots and other vegetables will take its rightful place among the favorite family delicacies.

Cut the boiled beef liver into strips, chop the boiled potatoes and carrots, grate the apples and tomatoes, chop the mushrooms. Mix everything with mayonnaise. Decorate with lettuce leaves.

Salad with fried mushrooms, carrots and bell peppers

Ingredients

• 500 g champignons
• 1 cup Korean carrots
• 1 onion
• 1 clove of garlic
• 1 red and 1 green bell pepper
• 50 g vegetable oil
• black pepper on the tip of a knife
• 1 tbsp. spoonful of sugar
• a pinch of citric acid
• salt to taste

Peel the mushrooms, rinse, cut into slices, dip in a pan with heated vegetable oil and fry for 10 - 15 minutes. Peel the pepper from seeds and partitions, cut into small squares. Add a mixture of pepper, Korean carrot, salt, garlic, sugar, citric acid, black pepper to the mushrooms, then transfer to an enamel bowl. Let it brew at room temperature.

The salad with fried mushrooms, peppers and Korean carrots looks bright and elegant, in addition, it has a pleasant sweet and sour slightly spicy taste.

Shifting salad with mushrooms, chicken, cheese and Korean carrots

Ingredients

• pickled champignons - 170 g
• Korean carrots - 170 g
• potatoes - 3-4 pcs.
• chicken fillet - 200 g
• egg - 4 pcs.
• hard cheese - 100 g
• mayonnaise - 100 g
• salt to taste
• dill, green onions, lettuce

A shape-shifting salad with mushrooms, chicken and Korean carrots has an unusual design, since its layers are laid out in the reverse order, and at the end of cooking it is turned over, after which it looks like a mushroom meadow.

In a deep and wide enough salad bowl, place whole mushrooms with their caps down tightly to each other. Pour washed and chopped greens on them. The next layer is boiled potatoes and grated on a coarse grater. Salt the salad, grease evenly with mayonnaise. Next, lay out a layer of Korean carrots and also grease with mayonnaise. On top of the carrots, put the chicken fillet, boiled in salted water and cut into small cubes. Top with grated cheese and grease with mayonnaise. The final layer is boiled eggs, grated on a fine grater. Grease the top with mayonnaise, refrigerate the salad for 1 - 2 hours. Before serving, garnish with green lettuce leaves and turn over and place on a wide platter. Sprinkle the top with dill.

Smoked chicken salad with mushrooms and carrots

Ingredients

• smoked chicken - 200 g
• potatoes - 4 pcs.
• carrots - 2 pcs.
• green peas - 1 glass
• fresh champignons - 5 pcs.
• pickled cucumbers - 2 pcs.
• apple - 1 pc.
• celery root - 1 pc.
• mayonnaise - 0.5 cups, salt

Smoked chicken salad with mushrooms, carrots, potatoes, cucumbers, green peas, apples and celery can be prepared for a festive feast, because it has a bright, appetizing appearance, pleasant taste and aroma.

Cut potatoes, carrots, cucumbers, apple and celery into small cubes, boil mushrooms and finely chop. Cut the smoked chicken into cubes. Mix all products with green peas, season with mayonnaise and put in a slide in a salad bowl. Decorate with carrot circles.