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Prune salad: recipes with chicken and nuts. Video
Prunes are not the most popular salad ingredient. Nevertheless, there are several recipes in which this dried fruit is perfectly combined with other products, combining with them into a great cold appetizer.
Salad with prunes, carrots and peanuts
One of the most popular salads with prunes is beetroot, its recipe is known to many housewives, but the appetizer of prunes and carrots is not known to everyone. Try making a salad like this and see that it deserves just as much fame. You will need: – 8-10 prunes; – 500 g carrots; – ½ cup of peanuts; – 2 tablespoons of chopped coriander greens; – 2 tablespoons of sesame seeds; – 2 tablespoons of sugar; – ½ cup of freshly squeezed orange juice; – ¼ a glass of lime juice; – 1 teaspoon of cumin seeds; – ½ teaspoon of salt; – ½ teaspoon of ground black pepper
Start your salad making with dressing. Place the sugar in a small saucepan over medium heat, wait until it caramelises, remove the pan from heat and add orange and lime juice. Return cookware to heat and simmer, stirring occasionally, until light brown thick syrup is cooked through. Add salt, pepper and cumin, mix and set aside.
Rinse the carrots, peel and grate on a special grater with thin strips. Boil the water, place the carrots in boiling water and cook for about 30 seconds, drain the liquid through a colander and dip the carrots in ice water. Drain the water again through a colander. Place the carrots in a salad bowl. Cut the prunes in half and add there. Fry the peanuts in a pan, crush and sprinkle on the salad. Fry the sesame seeds before adding them to the rest of the ingredients.
Season the salad, add the herbs and mix thoroughly. Serve chilled.
Choose fresh, soft prunes for salads. Dried fruits, of course, can be steamed in boiling water, but then they will be too watery and this will not benefit the snack
Puff salad with prunes and chicken
Delicious and light will turn out a chicken salad with prunes, seasoned with thick yogurt. To make this appetizer also effective, make it flaky. You will need: – 2 boiled chicken breasts; – 12 prunes; – 200 g of mushrooms; – 1 head of onion; – 2 boiled chicken eggs; – 2 fresh medium-sized cucumbers; – 1 tablespoon of olive oil; – 150 g of thick yogurt; – 1 teaspoon of Dijon mustard; – 1 tablespoon of freshly squeezed lemon juice; – salt, pepper.
Cut the boiled chicken into small cubes, also cut the prunes. Peel the onion, rinse and dry, chop into cubes. Wipe the mushrooms with a damp towel, chop. Fry the onions in olive oil until transparent, add the mushrooms and fry until all the liquid has evaporated. Refrigerate.
Prepare the dressing by whisking together yogurt, lemon juice, mustard, and pepper. Cut the cucumber into thin strips. Take a salad dish or, if you want to make a portioned snack, a few glass vases. Spread the salad layer by layer – first the prunes, then the chicken fillet, drizzle with the dressing, add the fried mushrooms and onions and sprinkle with the dressing again, then grate the eggs, pour the leftover dressing over them and finish the salad by placing a layer of cucumbers on top.
Dessert salad with prunes
In addition to appetizer salads with prunes, you can also prepare dessert ones. Try the original recipe with alcohol. You will need: – 250 g of prunes; – 400 ml of hot strong tea; – 3 oranges; – 1 grapefruit; – 2 bananas; – 1 tablespoon of lemon juice; – 250 g of canned pineapples, cut into slices; – 2 tablespoons of brandy.
Remove the seeds from the prunes, put the dried fruits in a bowl and pour over with strong hot tea. Let sit for 30 minutes, then drain and squeeze the prunes lightly. Cut off the peel from citrus fruits, cut out segments with pulp with a sharp knife and put in a bowl, add dried fruits. Peel the bananas and cut into slices, drizzle with lemon juice to keep them from browning, add them to the salad along with the pineapple pieces. Pour in cognac, stir and refrigerate for 1-2 hours. Serve sprinkled with powdered sugar.
Salad with prunes, red onions and fennel
A salad of prunes, onions and fennel will turn out fragrant and bright. You will need: – 1 glass of coarsely chopped prunes; – ½ cup freshly squeezed lemon juice; – 2 tablespoons of olive oil; – 1 teaspoon of balsamic vinegar; – black pepper; – 2 oranges; – 1 medium head of fennel; – 1 head of red lettuce onions – 5 cups young spinach leaves.
Place the prunes in a saucepan, pour in the orange juice, season with salt and simmer for about 5 minutes. Drain the juice into a separate container, put the prunes in a salad bowl. Mix oil, vinegar, salt and pepper with juice, whisk. Cut the peel from the orange and cut out the pulp, add it to the salad bowl. Chop the onion and fennel thinly, add to a bowl, put in the spinach, season and stir the salad.