Simple New Year’s Salads

Simple New Year’s Salads




Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Don’t know what to cook from a salad for the New Year? Looking for simple and easy recipes? Then these simple salads for New Year’s dinner are perfect for you!

Without a lot of steps, these recipes are super easy to make and ready in no time, most of the work is done in the fridge! Also, they serve good portions. Spice up dinner and make one of these delicious easy salads for New Year’s Eve dinner!

5 Easy New Year’s Eve Salad Recipes

Lentil salad with chopped chicken



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 20 minutes

Performance: 6 servings

Complexity: light

Ingredients

  • 1 grated carrot
  • 2 cups lentils (cook and drain)
  • 1 chopped celery stalk
  • 2 cups cooked and shredded chicken
  • 1/2 chopped red pepper
  • 2 tablespoons chopped parsley
  • 1 chopped red onion

Sauce

  • 2 tablespoons of vinegar
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons cream cheese
  • 1/2 teaspoon salt
  • 3 tablespoons oil
  • 2 tablespoons grated parmesan cheese
  • Black pepper to taste

Preparation mode

Prepare the sauce by dissolving the turmeric and salt in the vinegar. Add butter, cottage cheese, cheese and pepper to taste. Shake well. In a bowl, mix the lentils, chicken, carrots, celery, bell peppers and onions. Lay out on a platter. Drizzle with sauce, sprinkle with parsley and serve.

Chicken salad with salmon



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 30min (+1h in the fridge)

Performance: 4 servings

Complexity: light

Ingredients

  • 1 pitted tomato, diced
  • 2 cups minced boiled chicken
  • 1 cup celery (cubed)
  • 1 grated carrot
  • curly lettuce for garnish
  • 1 diced green apple
  • 1/2 cup potato chips for garnish
  • 1 diced onion

Sauce

  • 1/2 cup (tea) mayonnaise
  • 1 pack of sour cream (200g)
  • 2 tablespoons parsley
  • 5 tablespoons chopped green olives
  • 1 teaspoon salt

Preparation mode

For sauce, in a large bowl, combine mayonnaise, sour cream, parsley, olives, and salt. Add chicken, celery, tomato, carrot, apple, onion and stir. Cover with plastic wrap and refrigerate for 1 hour. Line a plate with lettuce leaves and arrange lettuce. Garnish the side with potato chips and serve.

Quick Chayote Salad Recipe



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 20 minutes

Performance: 6 servings

Complexity: light

Ingredients

  • 3 chuchus cubes
  • 1 chopped red onion
  • 2 cups chard (strips)
  • 1/2 cup chopped parsley (green)
  • 100 g chili pepper
  • Juice of 1 lemon
  • 2 tablespoons white vinegar
  • salt to taste

Preparation mode

Steam the chayote for 5 minutes or until al dente. Drain and let cool. Place chilled chayote, onion, chard, parsley, pepper, lemon juice, vinegar, salt in a bowl and stir to combine. Transfer to a salad bowl and serve immediately.

Practical and tasty tuna salad



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 10 minutes

Performance: 6 servings

Complexity: light

Ingredients

  • 10 quail eggs, boiled and cut in half
  • 2 pitted chopped tomatoes
  • 1 grated beetroot
  • 2 cups grated mozzarella cheese
  • 1 grated zucchini
  • 2 cans dried hard tuna

Sauce

  • 1/2 cup (tea) olive oil
  • 2 tablespoons of vinegar
  • 1/2 cup mint (chopped)
  • salt to taste

Preparation mode

For the sauce, mix all ingredients in a bowl and set aside. Put the quail egg, beets, zucchini, tomatoes, mozzarella and tuna on a plate. Serve drizzled with sauce.

Pasta salad with vegetables and cold cuts



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 10min (+1h in the fridge)

Performance: 5 servings

Complexity: light

Ingredients

  • 1 cup diced ham
  • 1 cup diced mozzarella cheese
  • 500 g or 1 pack boiled tri-color penne pasta
  • 1 cup broccoli, cooked in bunches
  • salt to taste
  • 1 grated carrot
  • Black pepper to taste
  • 1 can dried green corn
  • Chopped green chili to taste
  • 1 cup cherry tomatoes, cut in half
  • 4 tablespoons olive oil
  • 1 and 1/2 cups (tea) mayonnaise

Preparation mode

In a bowl, combine the cooked pasta, ham, mozzarella, broccoli, carrots, corn, tomatoes, and mayonnaise. Drizzle with olive oil, season with salt, pepper, herbal scent and stir. Cover with plastic wrap and refrigerate for 1 hour. Remove, transfer to a platter and serve.

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