Bahamas salad with pineapple and shrimp recipes. Salad recipes with pineapple and shrimp. Salad with shrimp and canned pineapple

Sunny Sicily is the largest region of Italy, and an island one at that, so the cuisine has some peculiarities. Due to the fact that olives are grown on the island, you can find both the fruits themselves and olive oil in all salads. Sicilian salads are filled with the freshness of herbs and vegetables, the aroma of cooked olives and therefore are extremely popular. Tourists vacationing in Sicily and having tasted its refreshing salads will definitely try to make such dishes themselves at home to please their friends and family.

In our article we will introduce several popular recipes for Sicilian salads. Nowadays, all products can be purchased at any supermarket, so there should be no problems with preparation, despite some of the original ingredients of the dish. A detailed explanation of the work will help you complete the task quickly. Let's imagine both light salads with fruits and vegetables, and more satisfying, meaty chicken ones.

Chicken and Pineapple Salad - a classic recipe

A very tasty recipe for chicken salad with pineapple. After eating a portion of this salad, you won’t feel like you’ve overeaten. The tender chicken meat and the sweet taste of pineapple go well together.

This salad is also quite healthy and not very high in calories. Preparing a salad is not difficult. All ingredients can be easily purchased in the store. The salad is perfect for any holiday.

Salad ingredients:

Canned pineapple - 4 rings;
Egg - 1 pc.;
Mayonnaise - 3 tbsp. l.;
Chicken breast - half;
Hard cheese “Russian” - 70 g;
Ground pepper - a pinch;
Garlic - 1 clove;
Salt - to taste.

Preparing chicken and pineapple salad:

We wash half of the chicken breast and place it in water with salt (you can add bay leaf and ground pepper). Cook on low heat for 15-20 minutes, remove and cool. Pour the egg with cold water and cook for 7-8 minutes. Cool and peel;
Cut the prepared fillet into small pieces and place on a plate or in a bowl. You don’t have to cut the meat, but separate it along the fibers with a fork;
Finely chop one large egg (or two small ones) and send it for meat;
Cut the canned rings into small cubes and add them to the other ingredients. Leave a few cubes for decoration;
Grate the hard cheese finely and add it to the pineapples;
Pour mayonnaise over everything, sprinkle with ground pepper and add a chopped clove of garlic;
Mix the fragrant salad well and cool for at least 2 hours. During this time, all ingredients will be soaked in a delicious sauce;
Place the finished salad in portions on green lettuce leaves, sprinkle with the remaining pineapple cubes and serve immediately. This appetizer goes great with meatloaves, boiled pork and steaks. Chicken and pineapple salad is a dish with an incredible taste generated by the combination of sweet and sour fruit and chicken meat. Bon appetit!

Tongue salad with shrimp and pineapple

After I tried the salad, I realized that you can eat it in a salad. Well, for language lovers, this salad is generally a dream, because everyone probably loves pineapples and shrimp.

I advise you to try this interesting salad recipe with an incredibly impressive presentation. Well, of course, you will have to tinker, but the result is worthy. Good luck!

To prepare tongue salad with shrimp and pineapple, you will need:

pineapple – 1 kg
shrimp - 250-300 g
tongue – 400 g
for refueling:
lemon
olive oil – 4 tbsp
honey - 1/3-1/2 tsp.
freshly ground black pepper
parsley

How to make tongue salad with shrimp and pineapple:

Let's start by preparing the pineapple. By the way, I would like to remind those who know, and tell those who do not know, that a good and ripe pineapple has a pleasant aroma. If the fruit exudes an intrusive aroma, this can only mean that the pineapple has already begun to ferment. If you do manage to buy a fragrant and ripe fruit, you should never store it in the refrigerator, otherwise it will lose its pleasant aroma. Rinse the pineapple and dry it with a towel.
Cut the pineapple into two even pieces lengthwise. Carefully, using a knife, cut out a little of the pulp so that the walls are about 8-10 mm thick.
We take out the pulp from the pineapple and cut out the stalk from it. Next, cut into small pieces.
As for shrimp, I, as a rule, take either already boiled and frozen, peeled, or boiled and frozen, but unpeeled. In the first case, simply defrost the shrimp and fill it with boiled water for a couple of minutes. Then drain the water and the shrimp are ready to use. If the shrimp were purchased boiled but unpeeled, then defrost them in the same way, throw them into already boiling water and cook for about 3-5 minutes. Then put them in a colander and leave them to cool. After that we clean it.
Heat olive oil in a frying pan (you can replace it with sunflower oil) and fry the shrimp for 1 minute on both sides. Salt to taste.
Remove shrimp from pan; larger ones can be cut into several parts, and those that are small can be left whole. If desired, the shrimp may not be fried.
Let's get to the refueling. In a separate bowl, mix lemon juice (2 tablespoons), liquid honey (or a little sugar), ground pepper, olive oil and a pinch of salt. Mix thoroughly.
It is better to use pork tongue for salad. We wash it, brush it and cut off the fat and salivary glands. Place it in already boiling water and cook until tender for about one and a half to two hours. Please note that after cooking the tongue will decrease in volume by approximately 2 times. Then rinse with cold water and remove the skin. Cut into small pieces.
Mix pineapple pieces with shrimp and tongue. Add the prepared dressing and mix carefully again.
Wash and chop the parsley.
Place the prepared salad into the pineapple halves, drizzle with the remaining dressing and garnish with shrimp and chopped parsley.

Place the pineapples on a plate and serve.

Advice:

The ingredients for the salad can be prepared in advance, but it is better to season the pineapple with dressing and fill it with it only before serving.

Bon appetit!

Salad with canned pineapple and chicken breast

The classic combination of chicken and pineapple can be used as a salad base. The dressing for the snack under discussion can be prepared in various ways, but in the classic version it is prepared on the basis of mayonnaise. The salad is among the top ten in the ranking of popularity among New Year's salads among Russians in the New Year.

An unusual salad with layers of chicken and pineapples will be a real find for housewives who love to delight guests and household members with non-trivial dishes. The recipe is not difficult to prepare, but the taste of the snack is balanced.

Ingredients:

Chicken fillet - 2 pcs.;
Canned pineapple - 1 can;
Hard cheese - 100 g;
Egg - 3 pcs.;
Walnuts - 0.5 cups;
Mayonnaise - 3 tbsp. l.;
Salt - to taste.

Cooking method:

Boil the fillet in salted water. Let cool and cut. The salad is laid out in layers. Place the chicken in the first layer, grease with mayonnaise;
Place pineapples in the second layer. We also grease this layer with mayonnaise;
The third layer is grated cheese. We also coat with mayonnaise;
The fourth layer is eggs. Boil the eggs and cut into cubes. Again - mayonnaise;
Fifth layer – chopped and toasted nuts;
Place in the refrigerator for a while to soak. Bon appetit!

Salad "Spicy"

A beautifully presented and very aromatic salad made from chicken and juicy pineapples.

Ingredients:

Chicken fillet – 500 g
Mayonnaise - 100 g
Canned pineapple – 200 g
Low-fat sour cream - 100 g
Dill - 1 bunch
Walnuts – 50 g
Cheese - 100 g
Spices - 2 g

Preparation:

Chop the dill and mix with mayonnaise sauce and sour cream.

Chop pineapples, boiled chicken fillet and pineapples into cubes.

Grate the cheese.

Mix all ingredients, season with mayonnaise. Form the appetizer using a cooking ring.

Garnish the salad with nuts, olives and pineapple pieces.

Salad with pineapple, chicken and cheese - a unique recipe

Surprisingly balanced taste - pineapple is responsible for sweetness, eggs for tenderness, pickled onions and garlic for spiciness. This salad looks very beautiful in a transparent salad bowl or on a flat plate.

To see the layers, you can use any round shape, some make it from cardboard, others use a biscuit ring if it is small.

In the salad we use chicken fillet or breast, but you can take any well-boiled chicken meat, cut off the drumsticks, for example. The meat just needs to be cut and chewed well.

Ingredients:

Egg – 5 pcs.;
Sour cream – 5 tbsp. l.;
Canned pineapples – 1 can (500 ml);
Boiled chicken breast – 1 pc.;
Vinegar – 1 tsp;
Hard cheese – 200 g;
Ground ginger - optional;
Onions – 1 pc.;
Garlic – 3 cloves;
Ground pepper - to taste;
Mayonnaise – 7 tbsp. l.;
Salt - to taste.

Preparing chicken salad:

First, let's prepare the dressing - mix sour cream, mayonnaise, garlic, passed through a press;
Then cut the breast against the grain and place it on a flat dish as the first layer. You can add salt, pepper, and ground ginger. Lubricate with mayonnaise-sour cream dressing;
The next layer will be the pickled onions. Finely chop the onion and pour boiling water over it. Leave for a couple of minutes, drain the water completely. Add a teaspoon of simple vinegar, wait a couple of minutes, drain the vinegar completely. Place the onion on the second floor on top of the chicken, then add the dressing;
Three eggs on a coarse grater and place one floor above on the onion. Then lubricate with dressing;
Three cheese on a coarse grater, place on eggs, add dressing;
Cover the top layer with pineapples. Place a circle in the center, cut the remaining circles in half and place them in the shape of a sun;
Let the salad soak for half an hour in the refrigerator. Bon appetit!

Salad recipe with chicken breast and champignons

We continue to try to diversify our holiday table. Our favorite pineapple is again the main character. We will use canned pineapple. This time we will cook it with chicken and champignons. Salad with chicken and pineapple - tender, light and at the same time satisfying. Pineapples add sophistication to the salad and always go perfectly with chicken fillets.

Interestingly, champignons for salad can be used either pickled or raw. Try not to get confused or get lost in this variety of recipes. There is a week of Christmas holidays and holidays ahead: New Year, Old New Year, Christmas.

Salad ingredients:

Canned pineapples – 400 g;
Champignons – 300 g;
Onions – 1 pc.;
Chicken breast – 1 pc.;
Mayonnaise - 3 tbsp. l.
Hard cheese – 200 g;
Egg – 3 pcs.;
Garlic – 2 cloves;
Salt - to taste.

Cooking method:

Boil the chicken breast, then cool and cut into cubes;
Boil the eggs hard and also cut them into cubes;
Three hard cheeses on a coarse grater;
Chop the onion, cut the mushrooms into slices and fry them together with the onion in vegetable oil;
Cut pineapples into cubes;
Pass the garlic through a press and mix with mayonnaise;
Combine all the ingredients, season the salad with the resulting sauce and serve. Bon appetit!

Salad "Fairy Tale"

Juicy, nutritious and bright salad will perfectly complement light snacks and side dishes made from root vegetables.

Ingredients:

Corn - 1/2 can
Mayonnaise - 2 tbsp.
Black pepper - a pinch
Pineapples - 1/2 can
Green onions
Boiled chicken meat - 250 g
Bulgarian red pepper - 1/2 pcs.

Preparation:

Grind the pepper into strips.

Dice pineapples and chicken fillet.

Chop the greens.

Combine all ingredients, optionally season the appetizer with sauce. Serve immediately after preparation.

Salad with chicken, pineapples and walnuts

Chicken meat is perfectly complemented by the juiciness of pineapple, the piquancy of walnuts and delicate cheese. The chicken is boiled in a pan on the stove; if desired, this can be done in advance, but the bird can also be baked in the oven, pre-salted.

This chicken is also great for salad. It perfectly combines all products without exception, and after a short infusion this miracle acquires a sour-sweet-spicy taste with a divine aroma.

Tips for the recipe:

Very often, instead of chicken fillet, fresh drumsticks or thighs, previously removed from skin and bones, are used;
This dish will be more satisfying if you add a little boiled rice, potatoes or a few chicken eggs;
Sometimes finely chopped or shredded hard cheese on a coarse or medium grater is added to this salad, as well as prunes, canned corn, fresh cucumbers or Korean carrots. Each of these ingredients separately brings its own pleasant taste and aroma to the dish;
Some housewives prefer to use a mixture of it with sour cream in a 1:1 ratio instead of pure mayonnaise, and sometimes even add a couple of peeled garlic cloves and pressed through a press to such aromatic mass. Salad with chicken and pineapple is considered festive, but it can also be prepared for a regular dinner if you want new taste sensations.

Ingredients:

Egg - 2 pcs.
Chicken fillet - 300 g.
Pepper - to taste.
Hard cheese - 70 g.
Walnuts - 100 g.
Canned corn - 150 g.
Salt - to taste.

Cooking process:

Boil the chicken fillet in salted water with the addition of half an onion, allspice, bay leaf for 20-25 minutes, until cooked. You can simply boil the fillet in salted water;
We will also boil hard-boiled eggs. When the chicken fillet and eggs have cooled, you can start preparing the salad;
Salt the liquid from the canned corn and place the corn in a bowl. Add to it hard cheese, grated on a medium grater;
Grind the walnuts with a rolling pin or in a mortar. Cut the chicken fillet into small cubes;
Transfer the nuts and meat to a bowl with the remaining ingredients;
We peel the boiled eggs and cut them into small cubes. Drain the liquid from canned pineapples and cut the pineapple into small cubes;
Place pineapple and eggs in a bowl with the rest of the salad ingredients;
For dressing we use salad mayonnaise. You can make a dressing from sour cream or low-fat yogurt. Add salt and ground black pepper to taste;
Mix all the ingredients well and place the salad in the refrigerator for 30 minutes;
Salad with pineapples, chicken and walnuts is ready to serve. Bon appetit!

This simple and at the same time original dish ideally combines the meat base of boiled chicken breast, the juiciness and pleasant sweetness of pineapple, the richness and tenderness of cheese and the piquancy of walnuts.

Ingredients

Frozen shrimp - 400 g;
Fresh pineapple - 1 pc.;
Hard cheese - 150 g;
Lemon - 50 g (half a lemon);
Frisee salad - 50 g;
Sour cream - 50 g;
Olive oil - 3 tbsp. l.;
Ground black pepper;
Salt.

How to prepare Exotic salad with shrimp and pineapple

Pineapple can be used either fresh or canned. It is recommended to give preference to fresh, as it is healthier. To make the fruit softer and tastier, you need to scald it with hot water. Then carefully cut lengthwise into two parts and separate the pulp from the peel along the entire perimeter. The remaining peel can be used as an original serving, using it instead of a plate.

Cut the separated pulp into small pieces.

Before you start cooking shrimp, you need to determine whether they were cooked before freezing. The finished ones are pink in color and can be thawed at room temperature for 2-3 hours. To speed up the process, keep frozen seafood in boiling water for 2-3 minutes and drain in a colander. Raw gray shrimp, boil for five minutes, no more. To do this, add salt to boiling water and add shrimp. After cooking, drain in a colander and remove the shell, tail and head.

Place shrimp and pineapples in a bowl, add 2 tablespoons of sour cream. Mix carefully.

To prepare the dressing, squeeze the juice from the lemon, add olive oil, salt and pepper to taste.

Pour the previously prepared ingredients with the resulting dressing.

Grate hard cheese on a fine grater to achieve a more delicate taste.

Sort through the frisée salad - the leaves should be free of yellow and black spots and have a pleasant smell. Then wash and dry. You can use any other salad if you wish.

Carefully place lettuce leaves on the bottom of the plate and top with the shrimp and pineapple mixture.

Sprinkle everything with cheese.

That's all! Delicious and healthy “Exotica” salad with pineapple, shrimp and cheese is ready to serve on the holiday table!

Step 1: prepare the shrimp.

First of all, turn on the stove temperature to a high level, place a medium saucepan on the burner, pour in water, add salt and bring it to a boil. While the liquid is boiling, prepare the shrimp. Regardless of whether they are frozen or not, they need to be washed. So, put the shrimp in a colander, rinse under running warm water and throw into boiling water. After the water boils again, cover the pan with a lid and cook small shrimp for 6 - 7 minutes
, large ones for about
10 minutes
.

Drain the cooked shrimp into a colander and leave to cool for a few minutes. Then we remove the shell, head, legs and tail. Place the cleaned meat on a plate; if necessary, it can be cut into 2-3 pieces.

Step 2: prepare the eggs.

Next, place the eggs in a small saucepan, fill with water and place on the burner. Turn the stove temperature to high, bring to a boil, reduce the temperature and cook the eggs for 7 - 10 minutes
. Then carefully drain the water and pour in cold water.

When the eggs have cooled, peel them, place them on a cutting board and cut into cubes, strips or into pieces of any shape. Place the chopped eggs on a separate plate.

Step 3: Slice the pineapples.

Drain the juice from the canned pineapples and cut the fruit rings into cubes on a cutting board. Place the chopped pineapples on a plate.

Step 4: prepare the cheese.

You can use your favorite cheese for this recipe, but preferably hard varieties. So, grate it on a coarse grater or cut it into cubes up to 1 centimeter in size. Place the prepared cheese on a separate plate.

Step 5: chop the parsley.

Rinse the parsley under running water, shake off the liquid and place on a cutting board. Using a sharp knife, chop the greens and place them in a deep bowl or salad bowl.

Step 6: Dress the salad.

Add shrimp, eggs, cheese, pineapples, salt to taste to the parsley and mix everything thoroughly with a tablespoon. Then we season the salad with mayonnaise and lemon juice and you can serve our dish.

Step 7: Serve the shrimp and pineapple salad.

After you have dressed the salad, serve it immediately.
For a more impressive presentation, the salad can be decorated with parsley sprigs or lemon slices. As an addition, a French baguette or cheese buns are suitable. Bon appetit!

This salad can be seasoned not only with mayonnaise, but also with sour cream or homemade yogurt.

It is not necessary to add parsley to the salad, but if you are a big fan of greens, then you can supplement the dish with dill or lettuce leaves.

Sometimes a small green apple is added to this salad to add sourness to the dish.

You can purchase shrimp already boiled, then the cooking time will be reduced to 3 - 5 minutes, depending on the size.

Shrimp with pineapple turns out incredibly tasty, light and very festive. An excellent option to decorate a holiday table, because there are many recipes for snacks with these ingredients. The appetizer is prepared incredibly quickly, after which you can treat the company.

Light in structure and very useful. If industrially produced mayonnaise dressing confuses you, the sauce can be replaced with yogurt or sour cream.

On the salad in layers of tenderness you need:

Shrimp – 360 g;
Pineapple – 240 g;
5 chicken eggs;
Cheese - 130 g;
Walnut kernels - 90 g;
Mayonnaise – 11 ml.

Tenderness salad with pineapple:

Boil the shrimp. To add a pleasant aroma, you can add aromatic herbs and spices and bay leaves to the broth. After cooking, cool the seafood, peel and chop if necessary.
Boil the eggs, then cool and remove the shells. Cut into pieces.
It is better to use fresh pineapple, but if you cannot buy natural fruit, you can also use rings marinated in syrup.
Cut the pineapple in half, carefully scoop out the pulp with a spoon, and cut into cubes.
It is better to take hard cheese to make it easier to chop with a grater.
Dry the nut kernels in a frying pan for a couple of minutes, stirring constantly, then grind into crumbs.
Combine products, season with mayonnaise, mix.
Place the salad in the pineapple half and serve.

TIP: To prevent the shrimp meat from becoming rubbery, frozen carcasses should be immersed in boiling water and removed after three minutes.

A simple salad recipe with chicken, pineapple and prunes

The chicken salad with prunes and pineapples is very impressive in appearance, looks like a main course on the table, and is unusually tender in taste, literally melting in your mouth. If you are using dry prunes, soak them in hot water for 10 minutes before cutting them and adding them to the salad. Sour cream can be used at either 15% or 20%, it’s a matter of taste.

Salad with chicken and pineapple is an unusually tender dish, light and nutritious in taste, which even the most sophisticated gourmet will love. This dish is suitable for absolutely any holiday.

Ingredients for salad with chicken and prunes:

Walnuts - 50 g;
Canned pineapple - 200 g;
Chicken fillet - 250 g;
Sour cream 15-20% - 200 g;
Prunes - 100 g;
Salt - to taste.

Preparing the salad:

Chicken fillet and prunes must be washed with cold water;
Cut the chicken fillet into medium-sized plates. Place on a board and add salt;
Heat a frying pan well with vegetable oil, place the chicken meat with the salted side down and cook it at above medium power. Salt each piece. As soon as 2/3 of the piece of meat turns white, turn it over to the other side. The process of cooking chicken takes 10 minutes (5-6 minutes on one side, 4-5 on the other);
Cut the walnuts into medium-sized pieces. Cut one “butterfly” into 5-6 pieces. Place the nuts in a large bowl;
We wait until the fried chicken fillet has cooled and cut it into medium-sized pieces on a cutting board. Transfer the chicken to a bowl with the nuts;
Cut the prunes into pieces the same size as you just cut the chicken;
Place all the chopped ingredients in a bowl, add pieces of canned pineapple (if the pineapple is in rings, then cut it into small cubes), add salt to taste and mix. Add sour cream and mix again;
Salad with chicken, pineapples and prunes is ready. Bon appetit!

A delicious appetizer with chicken, dried plums, pineapple and mayonnaise dressing will become a favorite dish, because it is very simple and quick to prepare.

Tenderness salad with pineapple and shrimp

A wonderful dish that turns out light, pleasant to the taste, with a sweetish aftertaste. Your guests will definitely love this salad.

Ingredients (For 4 servings):

Shrimp – 380 g;
Sweet corn – 190 g;
Pineapple – 210 g;
Vegetable oil – 65 ml;
Salt – 7 g;
Lemon juice.

Prepare tenderness salad with shrimp:

Boil shrimp in boiling water with spices and salt for three minutes. Then cool and remove the shell.
Open the can of corn and drain the liquid.
Cut the pineapple in half, carefully remove the pulp, cut into cubes, without using the core of the fruit.
Pour the chopped products into one bowl, season with a mixture of lemon and vegetable oil, and add a little salt.
Place the finished dish in the pineapple half. If desired, decorate with greenery.

Salad with smoked chicken and pineapple

This salad will certainly captivate those who love unusual flavor combinations. Many of us are accustomed to the combination of herring and beets, corn and crab sticks. But pineapples and smoked meat are already somewhat exotic.

Salad with chicken and pineapples, the recipe of which is in great demand on the New Year's table, is liked by many. And for good reason, because this is the simplest recipe.

Ingredients:

Canned pineapples - 100 g;
Chinese cabbage - 3 leaves;
Fresh parsley - 4 sprigs;
Smoked chicken - 200 g;
Sour cream - 1.5 tbsp. l.;
Hard cheese - 70 g;
Salt - 2 pinches.

Cooking method:

Take a smoked chicken leg or boiled smoked breast - it’s easier to cut pieces of meat from it. Cut large pieces into smaller ones;
Wash the cabbage leaves and dry with a towel. After removing the hard white part, cut the leaves or tear them with your hands;
Pineapples, if they are in the jar not in pieces, but in rings, cut into small pieces;
Any hard cheese is suitable - with spices, herbs, nuts, salted or unleavened. Grate it on a coarse, fine grater or cut into pieces (cubes, strips);
Place all prepared products in a salad bowl;
Add sprigs of fresh herbs, such as parsley. Wash the branches, remove the stems and finely chop the leaves, place in a salad bowl;
Season the salad with sour cream or mayonnaise, you can add a little salt and spices;
Stir and add sour cream, salt, spices if necessary;
Serve the salad in bowls or a large salad bowl. It is better to season it just before serving, as the pineapple is very juicy. Bon appetit!

Salad with smoked chicken and pineapples is a delicate salad that will suit any table. You can dress the salad with mayonnaise or sour cream - a more dietary option. You can also use yogurt, but in this case the salad will not hold its shape if you use, for example, a culinary ring. But it will be possible to serve it in bowls.

Making a salad with chicken breast, corn and pineapple

Salad with pineapple, chicken breast, corn and egg is a real classic. It’s hard to come up with more successful and harmonious combinations of ingredients – sweet and sour pineapple, tender breast and eggs, sweet corn – just perfect.

Salad ingredients:

Egg - 2 pcs.;
Canned corn - 100 g;
Sour cream - 2 tbsp. l.;
Chicken breast - 150 g;
Ground black pepper - a pinch;
Canned pineapples - 150 g;
Salt - 2 pinches.

Cooking method:

Open a can of canned pineapple. If desired, drain the syrup or reserve it for other dishes (for sweet and sour sauce). If the pineapples are sliced, then cut them into small pieces. If the pineapples are pieces, then you can leave them that way;
Boil chicken eggs hard in salted water, cool them in cold water and, after removing the shell, chop not too finely;
Boil the chicken fillet or any other parts of the chicken in salted water, then cool in the same broth - if you do this, the meat will not be dry, but, on the contrary, juicy. Cut the cooled fillet into medium-sized pieces - like eggs and pineapples;
Using a can opener, open a can of canned corn, drain the liquid, and place the kernels in a salad bowl with the rest of the ingredients;
Season the dish with sour cream or yogurt, stir and serve immediately. Bon appetit!

Preparing the salad

First, the filling for the Sicilian salad is prepared. Mix olive oil and lemon juice in a salad bowl, finely chop the parsley sprigs and add to the bowl. Thin fennel leaves look like dill; chop them too finely and add them to the rest of the ingredients. It will give an unforgettable sweet-musky aroma reminiscent of anise. You can add fennel seeds if you find them in our markets. Mix everything, add salt and pepper. Set it aside while we move on to the basic ingredients of a Sicilian salad.

Divide the white bottom part of the fennel in half, and then cut one half into strips. You can immediately put it in the filling to let it brew. Prepare the oranges just before serving so that the juice does not fill the salad bowl. Using a sharp knife, carefully remove the peel around the entire circumference of the fruit. Then cut into circles. If you find any bones, get rid of them. Place the chopped oranges in a salad bowl and stir. Sprinkle some olives on top before serving.

Note to the hostess

Additionally, croutons, vegetable figurines, sprigs of herbs, dried berries, citrus zest, grapes, olives, lemon slices, boiled egg slices are used as decorations;
Housewives recommend seasoning food with mayonnaise before serving and storing unseasoned preparations in a cool place;
A balcony is not the best place for storage, since in warm weather the dish can spoil, and in cold weather it can freeze to the point of ice;
Decorate just before serving;
Seasoned dishes are not stored for more than 6-8 hours in winter and 2-4 hours in summer, so they should be served on the day of preparation;
It is good to serve a hearty salad with chilled red wine - semi-sweet or sweet;
For vegetable light - young white wine, dry or semi-dry;
If the recipe calls for sour, pickled or salted vegetables, then wine is not the best option. Salads with croutons, chips, cheese and nuts go well with beer.