Recipes for delicious salads with champignons and sweet peppers

Many chefs claim that one of the best salads is a combination of mushrooms and fresh vegetables. The most delicious and fragrant are salads with champignons and bell peppers.

By adding bell pepper to a snack dish, you get a bright treat with a pleasant sweetness. Peppers can be combined with pickled mushrooms, fried, fresh and boiled. Such salads are prepared not only for everyday dinners or lunches, but also for festive tables.

The proposed salad recipes with detailed instructions will only help everyone choose the option they like and make it on their own.

Simple champignon and pepper salad

Salad prepared with champignons and peppers is a light snack dish that can become a source of vitamins and vegetable protein for the human body. A simple salad recipe can be repeated even by a novice cook if he follows the detailed instructions.

• 500 g champignons;
• 2 red bell peppers;
• 2 s. l. vegetable oils;
• 1,5 tsp vinegar 9%;
• 2 garlic cloves;
• Lettuce leaves;
• Salt and ground black pepper;
• Green parsley and basil.

Salad with chicken, bell pepper, cheese and champignons

A salad recipe with chicken, bell peppers and champignons is a dish for those who like a hearty meal. This combination of ingredients will appeal to all your household members. Salad can be prepared for festive feasts and to diversify everyday dinners and lunches.

• 600 g mushrooms;
• 200 g hard cheese;
• 2 sweet peppers (red and yellow);
• 500 g of chicken;
• 1 red onion;
• Salt and dill;
• 200 ml sour cream (can be replaced with mayonnaise).

Detailed instructions for preparing a salad with chicken, mushrooms and peppers are described below.

1. Wash the pepper, cut out the seed box and chop the vegetables into strips.
2. Remove the film from the mushroom caps, rinse the mushrooms under the tap and cut into cubes.
3. Boil chicken meat in salted water, remove and put on a plate to cool.
4. Cut into strips or cubes (to taste) and combine with mushrooms.
5. Grate the cheese on a medium grater, combine with mushrooms and pepper, salt to taste.
6. Cut the red onion into thin quarters, pour boiling water for 3-5 minutes. (to remove bitterness).
7. Add the strained onion to the mushrooms, mix, season the salad with sour cream or mayonnaise, add chopped herbs, mix again.
8. Put in the refrigerator for 1-1,5 hours to infuse.

Salad with chicken, champignons, eggs and fried peppers

Among the wide variety of snack dishes, a salad with chicken, mushrooms and fried peppers will never lose its relevance and attractiveness. Each ingredient will bring its own zest and juiciness to the dish, making it incredibly tasty and fragrant.

• 500 g chicken meat (any part without bones);
• 700 g champignons;
• 2 red bell peppers;
• 4 chicken eggs (boiled);
• 1 medium fresh cucumber;
• 1 white onion;
• Salt, parsley or dill;
• Olive oil;
• 4 Art. liter. apple cider vinegar;
• Mayonnaise;
• ½ h. l. Sahara;
• 2 Art. l lemon juice;
• Lettuce leaves – for serving.

1. Chicken meat is washed, cut into strips and fried in oil until golden brown.
2. It is laid out in a bowl without oil, and peeled and chopped peppers are laid out in a pan.
3. Roasted for 5-7 minutes. over low heat and added to the meat.
4. Peeled mushrooms are cut into cubes or slices, fried in oil for 10 minutes. and combine with meat and pepper.
5. The onion is cut into thin half rings, poured for 5 minutes. apple cider vinegar.
6. Onions are combined with meat and mushrooms, peeled and diced eggs are added.
7. The cucumber is washed in water, cut into strips and introduced into the salad.
8. The dish is salted, chopped greens and mayonnaise are added, mixed.
9. Lettuce leaves are poured with a small amount of lemon juice and sprinkled with sugar.
10. Prepared salad is laid out on lettuce leaves and served at the table.

Salad with ham, mushrooms, peppers, olives and ham

You will definitely like the salad prepared with ham, mushrooms and pepper. Such a dish cannot go unnoticed, and will look great on the festive table. For dressing, use homemade mayonnaise or thick yogurt.

• 500 g of pickled champignons;
• 200 g hard cheese;
• Xnumx g ham;
• 3 Bulgarian peppers;
• 50 g of pitted olives;
• 4 potatoes;
• homemade mayonnaise;
• Salt – to taste;
• 1 bunch of green onions.

1. Boil the potatoes in their skins, let cool completely, peel and cut into cubes.
2. Free the bell pepper from seeds and stalk, rinse, pat dry with a paper towel and cut into thin strips.
3. Cut ham, hard cheese, olives and pickled mushrooms into cubes.
4. Add chopped green onions, salt to taste, season with homemade mayonnaise and mix thoroughly.
5. Put the salad in the refrigerator for 1-2 hours and let it brew before guests arrive.

Salad prepared for the winter with champignons and peppers

Salad prepared for the winter with champignons and peppers – what could be tastier and more aromatic? To make such a blank for a long winter for the whole family is completely easy. Note that even a novice hostess will cope with this recipe. And you can serve a snack with a side dish of mashed potatoes, boiled rice or buckwheat porridge.

• 3 kg of champignons;
• 1,5 kg of sweet pepper;
• 1 kg each of carrots and onions;
• 500 ml of vegetable oil;
• 300 ml of tomato paste;
• 2,5-3 tbsp. l. topless salt;
• 1,5-2 st. l. Sahara.

We are preparing a salad with champignons and sweet peppers according to the detailed description below.

1. Mushrooms are cleaned, laid out in a pot of boiling water and boiled with the addition of ½ tbsp. l. salt.
2. After 20 minutes, the mushrooms are drained and left in a colander to cool.
3. Seeds and stalks are removed from the pepper, the pulp is cut into strips.
4. Carrots and onions are peeled, washed and chopped: onion in half rings, carrots are rubbed on a coarse grater.
5. Mushrooms, onions, carrots and peppers are laid out in a pan.
6. Tomato paste, vegetable oil, salt, sugar are added, everything is thoroughly mixed until a homogeneous consistency.
7. Salad products are left in the pan for 1 hour to let the juice flow.
8. Then boil on a minimum heat for 30 minutes, with occasional stirring.
9. The salad is laid out in sterilized jars, rolled up, turned over and covered with a blanket on top.
10. After complete cooling, the jars are taken out to the basement and stored at a temperature not exceeding +10°C.