All products for this salad should be approximately in the same proportion. Cook a small piece of meat or chicken until half done, cut into strips and fry in vegetable oil, adding salt and pepper to taste. Chop raw carrots, white cabbage and cucumber (fresh or pickled) into small strips, and grate boiled beets on a coarse grater. We also cut the boiled potatoes into strips and fry them in vegetable oil until crispy. Now place the meat in a heap in the middle of a large round dish - this "goat", and around it separately all the other vegetables - the “garden”. Pour mayonnaise onto the mound of meat. Serve the salad in this form and mix it just before eating.

Variations: use carrots and beets both raw and boiled, or replace them with Korean ones options, green peas - corn, add pickled onions to the main ingredients, and also use boiled or smoked sausage in the salad.

Ingredients:
meat 200g
marinated champignons.200g
sweet pepper 1 piece
kiwi 2pcs
tomato 2pcs
mayonnaise

Cooking method:
Boil the meat, cut into cubes, finely chop the champignons.
Cut the pepper and kiwi into cubes.
Cut the tomato into cubes without pulp.
Place everything separately along the edge of the plate, place mayonnaise in the middle.
Serve and stir.

150g meat
200g Korean carrots
2-3 potatoes
1 green radish, not small
1 beet
1 onion
mayonnaise

COOKING METHOD
Cut the meat into thin slices and fry, cool.
Cut the potatoes as for fries and fry, cool.
Grate the radish on a coarse grater, add salt, let it brew for 15-20 minutes and squeeze out the juice.
Boil the beets and grate them on a coarse grater.
Cut the onion into cubes.
Take a large dish, lay out the ingredients in a circle, place the onion in the center and fill it with mayonnaise.
So the salad is served on the table, and then in front of the guests it is mixed and eaten.
Bon appetit!!!

Assorted salad with fish

Ingredients:

one beet
one carrot
two - three eggs
canned tuna in its own juice or oil
mayonnaise
green onion
dill (parsley) fresh one bunch

Grate peeled raw carrots.
The beets must be boiled and also grated.
Boil the eggs hard, then grate them separately, whites separately and yolks separately.
Place the canned tuna in the very center of the dish and mash or cut it a little.
Then place grated vegetables and eggs along the edges of the tuna and squeeze a little mayonnaise from the pack on top of each vegetable mound.
We try to chop the greens very finely.

Salad "Assorted vegetables"

Doctor's sausage (ham)
1 can of peas
Beet
Cabbage
Carrot
Radish
Potatoes (for fries)
Dill, parsley
Mayonnaise

For this salad, you can choose sausage (or meat) to taste, it all depends on your preferences and available funds. Cut the sausage into thin long slices. Cut the potatoes into thin slices and deep-fry. Grate all vegetables on a Korean grater or cut into thin slices. The beets can be boiled until half cooked; the remaining vegetables do not need to be cooked. Chop the greens. Place in heaps on a plate. In the middle there is mayonnaise and green peas.

Salad with tongue
Beef or pork tongue
Beet
Potato
bell pepper
Fresh cucumber
Fresh tomato
Green apple
3 eggs

Boil the tongue and cut into thin strips. Boil beets, eggs, potatoes. Grate all ingredients on a Korean grater or cut into thin long pieces. Cut bell peppers, tomatoes and eggs into strips. Place in heaps on a plate. Place mayonnaise in the middle. Mix immediately before use.

To prepare this salad you need the following products (although you can improvise depending on the availability of products):

3-4 medium potatoes
- 300 g salted cabbage
- boiled pork (beef) heart
- spicy Korean carrots 150-200 g
- 6-7 green onions
- bell pepper 2 pcs (canned)
- fried chicken fillet 200-300 g
- 2 pickled cucumbers
- a pack of crackers
- mayonnaise to taste (you can use sour cream)

Preparation:

Boil the heart, fry the chicken fillet, then cut them into small pieces. Chop the onion and bell pepper. Then put all the above ingredients in portions on a dish, add mayonnaise in the middle on top. Stir the salad immediately after serving so that the croutons do not get soggy.

Bell pepper, favorite cold cuts - cut into strips. Cut the tomatoes into cubes, grate hard cheese on a coarse grater. We will also need ready-made Korean carrots with marinade (in which the carrots were pickled), herbs (parsley, dill), mayonnaise. The quantity is arbitrary. Next, take a flat plate and lay out each of the products in a heap, pour over the carrot marinade and add a little mayonnaise

The most popular vegetable salad is undoubtedly the famous *Goat in the Garden*. As a “goat” - that is, a meat ingredient, you can use any sausage, meat, poultry, or offal. It is served on a flat plate, decorated with salad leaves, andits ingredients do not mix and the guest himself chooses what to eat and in what proportions.Whatever variants of this salad our housewives came up with, we will now consider the most delicious ones.

Recipe with ham:

Serve the salad dressing separately in a bowl - it goes in the center of the dish, and the salad ingredients are laid out in piles around it.

Lean ham 200 grams
Chinese cabbage 300 grams
Cucumber 2-3 pieces
Bell pepper 2 pieces
Tomatoes 2-3 pieces
For dressing: sour cream 200 grams, mayonnaise 100 grams, dill, fresh parsley

Cut the ham into long thin strips. Shred the cabbage thinly. Peel the bell pepper from the tails and seeds, cut into thin strips along with the cucumbers. Wash the tomatoes and cut into thin slices. Make a salad dressing. To do this, chop the greens with a knife, mix them with mayonnaise and sour cream. Serve the “Goat in the Garden” salad, laying out the ingredients, thus in a circle - ham, cabbage, pepper, cucumber, tomato.

Recipe with chicken and salad:

The recipe indicates the use of cherry tomatoes, but this is not a prerequisite - you can also use regular tomatoes.

Chicken fillet 200 grams
Lolla Rossa salad, iceberg - 100 grams
Fresh cucumber 2-3 pieces
Cherry tomatoes 10 pieces
White cabbage 200 grams
For dressing: 200 grams of full-fat sour cream, 2 tablespoons of mustard seed, 1 tablespoon of soy sauce, 1 tablespoon of olive oil.

Boil the chicken fillet for 10-13 minutes over low heat, adding salt and bay leaf to the water. After the meat is cooked, cool it and cut into cups. Wash the salad and tear it carelessly with your hands. Wash the cucumber, peel and cut into square pieces. Wash the tomatoes and cut into cubes. Chop the cabbage thinly and long. For dressing, mix sour cream, olive oil, mustard seed and soy sauce.

Recipe with carrots and beef:

Make a famous salad with tender beef. You will like it due to its tenderness and lightness. You can cut the beef for salad into cubes or strips, but it is best to tear it into thin fibers with your hands.

Fresh carrots 2-3 pieces
Red cabbage 200 grams
Beef 250 grams
Large bell pepper 1 piece
Fresh cucumber 2-3 pieces
For dressing - walnut or almond 150 grams, white sesame seeds, salt, sour cream 200 grams

Wash the carrots well - it is best to rub them with a metal brush, then cut off the tails and grate them on a coarse grater. Chop the cabbage as finely and thinly as possible. Wash the peppers, peel them from seeds and tails and cut into long thin strips. Thinly remove the skin from the cucumbers and cut thin long slices. For dressing: finely chop the nuts using a blender or knife, add them to the sour cream along with sesame seeds, add salt and mix. Place on a plate in the following order: beef - cucumber - carrots - cabbage - pepper.

Beef tongue recipe

This salad will be equally tasty with both beef and pork tongue. It is recommended to use beef tongue due to the fact that it is less fatty and easier to buy, but if you use pork tongue for the salad, it will not become any worse.

Beef tongue (pork) 500 grams
Young white cabbage 300-400 grams
Carrots 2-3 pieces
Green onions 3-4 pieces
Parsley, fresh dill
Any lettuce leaves
For dressing - 300 grams of sour cream, 1 tablespoon of soy sauce, 3-4 cloves of garlic.

Wash the carrots (under running water using a metal brush), cut off the tails and grate them on a medium grater. Chop the cabbage not very finely. Wash the lettuce leaves and cut into thick strips. Wash the greens (parsley and dill) thoroughly and chop coarsely. Boil the tongue. After it has cooled, cut into large thin slices. Make a dressing - pass the garlic through a garlic press and mix with sour cream and soy sauce. Lay out the salad in the following sequence: tongue - cabbage - greens - carrots - lettuce.

Oriental smoked meat recipe

If you suddenly have guests and you have nothing in the refrigerator except a pack of smoked sausages from “serious” products, you can quickly prepare a “Goat in the Garden” salad with them. In addition to sausages, this salad will also require cabbage, carrots and beets - usually these vegetables can be found in any kitchen.

Fresh carrots 1-2 pieces
Cabbage 300-400 grams
Smoked sausages 300 grams
Beets 2-3 pieces
Lettuce leaves of any kind 100 grams
Walnut 100 grams
3 tablespoons olive oil
For dressing: 300 grams sour cream, dill, flax seed

Chop the cabbage finely and thinly. Wash the carrots and grate with a metal brush, grate on a coarse grater. Peel the beets and grate on a coarse grater. Grind the walnuts using a blender. Divide into two parts. Mix the carrots with olive oil, cumin and one part of the nuts. Wash the lettuce leaves well and tear with your hands. Mix the beets with oil, the other part of the nuts and cumin. Cut the sausages into thin long slices. For dressing, finely chop the dill and mix it with sour cream and caraway seeds. Serve the salad by placing the ingredients on a plate in this order: sausages - carrots - cabbage - beets - lettuce.

Recipe with crab sticks:

Instead of meat additives, you can prepare a salad with crab sticks.

Korean carrots
fresh tomatoes
fresh cucumbers
radish
cabbage
yellow trailing before (yellow is for beauty only, its color does not affect the taste))))
greenery
For refueling: soy sauce - 0.5 cups
lemon
garlic
mustard

Cut the crab sticks into strips. Chop the cabbage, cut the tomatoes, peppers and cucumbers into strips. Make Korean carrots. Mix the salad with mayonnaise.

I’m adding more recipes for interesting salad combinations:

Salad “Goat in the garden” with chicken

And this is a lightweight version of a goat in the garden for those who definitely won’t feel heavy after eating, even if you eat a supplement.

Chicken fillet - 1 piece (400 g)
Fresh cucumber – 2 pcs (200 g)
Hard cheese - 100 g
Fresh carrots – 2 pcs (200 g)
Chinese cabbage – 300 g
Sour apple – 2 pcs (200 g)
Lemon – 1 piece
Mayonnaise - as needed
Sour cream - as needed

By the way, the usual hard cheese can be replaced with soft brine cheese. And for the sauce, mix sour cream with homemade soft cheese. Cut the chicken into cubes and fry in oil. Cool and place on a plate in the center. Chop the apple and cheese into cubes. Sprinkle the apple with lemon juice to prevent it from darkening. Chop cucumbers and carrots finely. Also chop the Beijing cabbage thinly. Lay out all the ingredients. Mix sour cream with mayonnaise 1:1, add lemon juice to taste and serve separately in a bowl.

Salad “Goat in the garden” with pomegranate

Another option for preparing a salad with pomegranate. For this recipe, we recommend marinating the onions in lemon juice.

Pork balyk – 200 g
White cabbage – 150 g
Boiled beets - 150 g
Red onion – 100 g
Crackers - 100 g (see recipe above)
Pomegranate seeds - 150 g
Lemon - 1/2 pcs
Sugar - according to marinade recipe
Greens - according to marinade recipe
Mayonnaise - as needed
Salt - to taste

Shred the balyk. Pickle red sweet onion in lemon. Remove films from pomegranate. Grate the beets and finely chop the cabbage. If the cabbage is not early, but of medium or late varieties, lightly crush it with your hands. Place all prepared ingredients on a serving plate.

Salad “Goat in the garden” with potatoes

This appetizer uses fried potatoes, just like the Wood Grouse's Nest recipe.

Chicken fillet - 1 piece (400 g)
Potatoes - 4 pcs (400 g)
Fresh carrots – 2 pcs (200 g)
Hard cheese – 200 g
Pickled cucumbers – 2 pcs (200 g)
Onion 1 piece (100 g)
Mayonnaise - as needed
Vegetable oil - for frying and deep-frying
Garlic - to taste
Spicy dried herbs - a pinch
Salt - to taste
Spices - to taste

Fry chicken fillet in vegetable oil until cooked and golden brown. Chop the potatoes and deep fry. Chop the cucumbers and cheese into cubes, grate the carrots on a fine grater. Mix mayonnaise with chopped garlic and dried herbs. Serve the plate with prepared ingredients. Serve the sauce either separately or place it in the center of the ingredients.

Salad “Goat in the garden” with eggs

The successful combination of eggs, cheese and chicken is perfectly complemented by sweet corn and juicy carrots. Don't believe me? Try it! Green onions or wild garlic are ideal fresh herbs.

Chicken fillet – 300 g
Hard cheese – 200 g
Canned corn - 1 can
Carrots – 200 g
Eggs - 3 pcs
Green onions - a small bunch
Mayonnaise - as much as needed
Vegetable oil - for frying

Cut the chicken breast and fry until fully cooked (you can simmer slightly under the lid over low heat if you want it to be softer). Chop the cheese into small cubes, grate the carrots on a fine grater. Hard boil the eggs. Chop eggs and herbs. Place the corn in a sieve. Place all the ingredients in a circle on a large serving dish and serve the mayonnaise in a bowl.

The “Goat in the Garden” salad cannot be called a very famous dish. As practice shows, most often it is prepared not for daily consumption, but for buffet tables, as well as for events with a large number of visitors.

A special feature of the “Goat in the Garden” salad is that all the ingredients included in its composition are not mixed with each other, but are served on one dish, located next to each other. All this is quite practical, since each guest can independently assemble his own salad with exactly the ingredients that he likes most and in the proportions that are right for him.

You can use a wide variety of products to prepare the “Goat in the Garden” salad. The only exception is the combination of fish meat with chicken, beef, and pork.

To make the salad look more decorated, you should use a special plate with dividers to serve it. This way, a separate ingredient is placed in each sector of the plate and you can be sure that the ingredients will not mix with each other, but will lie in separate neat piles next to each other.

How to prepare “goat in the garden” salad - 15 varieties

This salad uses one of the most successful combinations of products - meat and vegetables. It is worth noting that it is advisable to use non-greenhouse tomatoes and cucumbers.

Ingredients:

Fresh cucumber - 2 pcs.
Fresh tomato - 2 pcs.
Ham - 500 gr.
White crackers - 150 gr.
Korean carrots - 200 gr.
Salt, pepper, mayonnaise - to taste

Preparation:

Wash the tomatoes and cucumber, dry them and cut into strips. Drain the liquid from the corn. Wash the cabbage, dry it and finely chop it.

To make the cabbage softer and more tender, after shredding it, it should be lightly salted and mashed with your hands.

Cut the ham into strips

We place all the ingredients on a plate in the shape of a flower, the center of which is the crackers. Mayonnaise is served in a small separate bowl.

This recipe for the “Goat in the Garden” salad differs from others in that its composition overwhelmingly includes fresh vegetables.

Ingredients:

Fresh cucumber - 1 pc.
Fresh tomato - 1 pc.
Radish - 100 gr.
Carrots - 1 pc.
Beetroot - 1 pc.
Potatoes - 2 pcs.

Preparation:

Wash the cucumber, tomato and radish, peel if necessary and cut into strips. We clean the beets and carrots, wash them and grate them on a coarse grater. Peel the potatoes, wash them, cut them into small strips and fry until fully cooked.

Place all the ingredients in heaps on a wide, beautiful dish. The piles should form a circle with mayonnaise in the center.

The peculiarity of this salad lies in the special arrangement of products. They are laid out in the form of a ring around the central ingredient.

Ingredients:

Beets - 2 pcs.
Carrots - 2 pcs.
Potatoes - 2 pcs.
Chicken fillet - 200 gr.
Onions - 2 pcs.
Canned green peas - 200 gr.
Greens (dill, parsley) - 1 bunch
Mayonnaise, vegetable oil, salt, vinegar - to taste

Preparation:

Peel the potatoes, wash them, cut them into strips, fry until tender and let cool. Salt the potatoes while frying. We clean the onion, wash it, chop it into half rings and pour boiling water and vinegar over it. In this state, leave the onion to marinate for about 10 minutes. Wash the beets and carrots, boil until fully cooked, cool, peel and grate on a coarse grater. Wash the cabbage, dry it, finely chop it, add salt, pour vinegar on it and mash it with your hands. Wash the chicken fillet, boil in salted water until fully cooked, cool and cut into cubes. Wash the greens, dry them and finely chop them.

Place a mound of mayonnaise in the center of the dish. We place greens around it in the shape of a ring. Place other ingredients in heaps around the greens. The salad is ready to serve.

“Goat in the garden” with pomegranate is a rather bold dish. Most people don't even realize that pomegranate seeds can be combined in the same dish with foods such as chips, carrots and chicken.

Ingredients:

Carrots - 1 pc.
Beetroot - 1 pc.
Green peas - 200 gr.
Onion - 1 pc.
Pomegranate seeds - 200 gr.
Chicken breast - 200 gr.
White cabbage - 200 gr.
Chips - 200 gr.

Preparation:

We peel the carrots, wash them and grate them on a coarse grater. Wash the beets, boil them, cool, peel and grate on a coarse grater. Drain the liquid from the peas. Peel the onion, wash it and cut it into small half rings. Boil the chicken breast in salted water until fully cooked, cool and cut into cubes.

To make the meat more aromatic and tasty, you can also fry it in a frying pan. When frying, the meat should be peppered and seasoned with your favorite seasonings.

Wash the cabbage, dry it and finely chop it.

Place all the ingredients on a plate in piles in a circle. There should be a mound of mayonnaise in the center of the plate.

This salad uses six main ingredients. At the same time, carrots and beets can be used both boiled and raw.

Ingredients:

Cabbage - 200 gr.
Carrots - 1 pc.
Beets - 1/2 pcs.
Canned corn - 100 gr.
Boiled sausage - 100 gr.
Potatoes - 2 pcs.
Sour cream - 100 gr.
Mustard - 2 tbsp. l.
Fresh herbs - 20 gr.
Salt - 1 pinch
Vegetable oil - 3 tbsp. l.

Preparation:

Wash the beets and carrots, peel them and grate them on a coarse grater. Wash the cabbage, dry it and finely chop it. Peel the potatoes, wash them, cut them into strips and fry until tender. Salt the potatoes while frying.

After frying, place the potatoes on paper towels to remove excess oil.

Cut the sausage into strips. When the main ingredients are prepared, we begin to prepare the dressing.

For dressing, mix sour cream, mustard and clean, finely chopped herbs in a small bowl.

Place all six ingredients on a shallow wide dish in separate, adjacent heaps. The dressing is served in a separate bowl. “Goat in the Garden” is ready to serve!

Ingredients:

Chicken fillet - 1 pc.
Onion - 1 pc.
White cabbage - 200 gr.
Beetroot - 1 pc.
Tomato - 2 pcs.
Carrots - 1 pc.
Cucumber - 1 pc.
Red bell pepper - 1 pc.
Green bell pepper - 1 pc.
Yellow bell pepper - 1 pc.
Mayonnaise - to taste

Preparation:

Boil chicken fillet in salted water. When it cools down, cut it into small cubes and fry in a frying pan. While frying, salt and pepper the meat. We clean the onion, wash it and finely chop it. The onion can also be fried a little along with the meat. Wash all the peppers, remove seeds and stalks and cut into strips. Wash the cucumber and tomatoes, dry them and cut into strips. Wash the cabbage, dry it and finely chop it. Boil the beets until tender, cool, peel and grate on a coarse grater.

Place a large mound of chicken and onions in the center of the dish. Around the central slide - the “goat” - we place slides of vegetables - the “garden”. Serve mayonnaise in a separate bowl.

Ingredients:

Potatoes - 2 pcs.
Chicken meat - 300 gr.
Carrots - 1 pc.
Beetroot - 1 pc.
White cabbage - 1/2 pcs.
Onion - 1 pc.
Lemon - 1/2 pcs.
Salt, ground black pepper - to taste.

Preparation:

Wash the chicken meat, cut it into small pieces, pour in lemon juice, salt, pepper and leave to marinate for several hours. Then fry this meat until tender in vegetable oil. Wash the cabbage, dry it, finely chop it, add salt and lightly mash it with your hands. We peel the carrots, wash them and grate them on a coarse grater. Peel the potatoes, wash them, cut them into strips and fry until fully cooked. Wash the beets, cook in boiling water for about 20 minutes, cool, peel and grate on a coarse grater. Peel the onion, wash it, finely chop it and pour boiling water for 5 minutes.

All prepared ingredients, except meat, should be placed in separate plates and divided into three identical piles. To form the salad, take a small and wide dish and place all the ingredients on it in a circle. This recipe assumes that each ingredient must be repeated three times, which is why we divided the finished salad components into three parts.

Place onions, carrots, beets, potatoes and cabbage on a plate in a circle. Place a little mayonnaise, onion and fried meat in the center of the circle. To prevent the salad from being too dry, you can additionally serve it with a bowl of mayonnaise.

Fruity “Goat in the Garden” is an interpretation of a well-known dish in the style of a sweet tooth. This salad can easily serve as the main dessert at any holiday.

Ingredients:

Pear - 1.5 pcs.
Orange - 1/2 pcs.
Kiwi - 2 pcs.
Frozen cherries - 12 pcs.
Powdered sugar - to taste

Preparation:

Wash the whole pear and remove its tail. Then it should be cut into rings and the core cut out. After removing the core, we put the pear rings back together and place them in the center of the dish - this is the “Goat”

Wash half the pear and cut into medium-sized slices. Wash the kiwi and cut into slices. Wash the orange and cut into slices. Place the prepared fruits around the pear in neat piles and sprinkle with powdered sugar.

Goat in the Garden salad with chips is one of the appetizer salad options. It goes perfectly with both light and strong alcoholic drinks.

Ingredients:

Smoked sausage - 200 gr.
Onion - 1 pc.
Carrots - 1 pc.
Beetroot - 1 pc.
White cabbage - 1/2 pcs.
Chips - 1 pack
Mayonnaise - to taste

Preparation:

Cut the sausage into strips. We clean the onion, wash it and finely chop it into half rings. We clean the carrots and beets, wash them and grate them on a Korean grater. Wash, dry and finely shred the cabbage.

Squeeze mayonnaise into the center of the dish on which we will serve the salad. Place carrots, beets, cabbage, sausage, chips and onions in heaps around the mayonnaise.

Once served, the salad can be mixed.

To prepare such a dish, you need fruits that are native to the tropics and subtropics. Since the products are relatively exotic for us, the “Goat in the Garden” will not be formed as usual, but in layers.

Ingredients:

Orange - 2.5 pcs.
Kiwi - 3 pcs.
Mandarin - 1.5 pcs.
Orange - 1/2 pcs.

Preparation:

Wash two oranges and cut into slices. We clean the kiwi and cut it into slices. We clean the tangerines and divide them into slices. Wash half the orange and cut into slices.

Place the first layer of orange slices on a wide shallow dish. The oranges should completely cover the bottom of the dish. The next layer is kiwi. We also lay out this fruit in a layer, but it should not cover all the oranges. In the center of the salad we make a “goat” from orange slices. To make it stand more stable, we cover it with tangerine slices. This salad is not dressed with anything, however, if desired, it can be sprinkled with powdered sugar.

The recipe for this dish is fundamentally different from the classic recipe for the “Goat in the Garden” salad. It contains prunes, which gives it a sweetish taste.

Ingredients:

Carrots - 200 gr.
Prunes - 150 gr.
Hard cheese - 200 gr.
Crackers - 200 gr.
Chicken fillet - 200 gr.
Mayonnaise, salt - to taste

Preparation:

We peel the carrots, wash them and grate them on a coarse grater. Three cheeses on a coarse grater. Wash the prunes, steam in hot water for 10 minutes and cut into strips. Boil the chicken fillet in salted water, cool and cut into cubes.

Place all the ingredients in a circle on a flat wide dish. Pour mayonnaise into the center of the circle. Bon appetit!

Many people refer to this dish as simply neatly arranged slices, however, this is not entirely true. Quick Goat in the Garden Salad is a very simple dish that takes just a few minutes to prepare.

Ingredients:

Fresh cucumber - 1 pc.
Fresh small tomato - 1 pc.
Cheese "Adygei" - 150g.
Cheese "Russian" - 150 gr.
Ham - 250 gr.
Ground black pepper, olive oil - to taste

Preparation:

Wash the cucumber and cut into slices. Cut cheeses and ham into rectangles. Wash and dry the tomatoes. Place the tomato in the center of the plate. We place a ring of fresh cucumber around it, and around the cucumber we place cheeses and ham in the same ring shape.

The salad can be lightly peppered and sprinkled with olive oil.

It was this recipe that was followed by the housewives and cooks of catering establishments, who first prepared the “Goat in the Garden” salad in their kitchens.

Ingredients:

White cabbage - 1/8 pcs.
Beetroot - 1 pc.
Fresh tomato – 3 pcs.
Potatoes - 2 pcs.
Pork - 200 gr.
Korean carrots - 200 gr.
Bulgarian onion - 1 pc.
Mayonnaise - 150 gr.

Preparation:

Wash the cabbage, dry it and finely chop it. Boil beets and carrots until fully cooked, cool, peel and grate for Korean carrots. Wash the tomatoes, remove the stem attachment point and cut into neat pieces. Peel the potatoes, wash them, grate them on a Korean carrot grater, add salt and pepper and fry in a frying pan until tender. Boil the pork in salted water until completely cooked, cool and separate it into fibers. We clean the onion, wash it and chop it into half rings.

Place the onion in the center of the dish and the rest of the ingredients around it. The ingredients should be laid out in piles. Decorate the salad with mayonnaise.

This dish contains exclusively low-calorie products, which are also not processed in any way. Thanks to all these factors, this salad is very light and healthy.

Ingredients:

Ham - 300 gr.
Fresh cucumber - 2 pcs.
Peking cabbage - 200 gr.
Canned corn - 200 gr.
Greens - 1 bunch.
Crackers - 150 gr.
Sour cream - 2 tbsp. l.
Mayonnaise - 2 tbsp. l.

Preparation:

Drain the liquid from the corn. Wash the greens, dry them and finely stir. Wash the cucumber and cabbage, dry it and cut into strips. Cut the ham into strips.

Let's start creating the dish. To do this, place the ham in the center of a shallow wide plate. Around it we place other ingredients in piles, two piles from each ingredient. In a small bowl, mix mayonnaise and sour cream and serve separately from the main ingredients in the same bowl on the table.

Ingredients:

Chicken fillet - 400 gr.
Fresh cucumber - 2 pcs.
Hard cheese - 100 gr.
Carrots - 2 pcs.
Peking cabbage - 300 gr.
Sour apple – 200 gr.
Lemon - 1 pc.
Mayonnaise, sour cream - to taste

Preparation:

Wash the chicken fillet, cut into small cubes and fry in a frying pan until fully cooked. While frying, salt and pepper the chicken. Squeeze the juice out of the lemon. Wash the cucumber and cut into strips. Wash the apple. Cut cheese and apples into cubes. Peel the carrots, wash them and cut them into small strips. Wash and finely chop the Beijing cabbage.

Place the chicken in the center of the serving dish. We place other ingredients in piles around it.

To prevent the apples in the salad from darkening, sprinkle them with lemon juice.

“Goat in the Garden” salad is a very unusual and tasty dish, the preparation of which can be changed depending on what ingredient you would like to add. In this article you will find several interesting recipes for this salad.

Festive salad “Goat in the garden”: ingredients and step-by-step classic recipe with meat, spicy ketchup, French fries, pickled onions

This salad will definitely decorate your holiday table and will allow any guest to combine their preferred ingredients on their own. It looks very unusual, because the ingredients are not mixed, but simply lie in a heap on a serving dish. The dish earned its unusual name for a reason: in the center of the plate there is meat, and around there are various vegetables (this is what deserves the association of a goat in the garden).

INTERESTING: The “holiday” variation of the salad involves the presence of meat in it, the everyday one – only vegetables. Depending on your preferences, you can choose absolutely any meat (chicken, pork, beef, turkey, rabbit, duck, even sausage). To serve, be sure to prepare the largest and widest plate you have in the house; even a tray will do (for a large group).

What you will need:

Meat - 400-500 gr. (You can choose the method of cooking it yourself).
Pickled cucumber – 1-2 pcs. (large)
Fresh cucumber - 1-2 pcs.
Fresh tomato - 1-2 pcs. (average)
Chinese cabbage - 200-300 gr. (can be replaced with any other).
Carrot - 1-2 pcs. (average)
Beet - 1-2 pcs. (small, boiled)
Pomegranate - 1 PC. (small fruit)
Onion – 1 PC. (small, preferably red)
Corn - 1 small jar (canned)
Peas – 1 small jar (canned)
Potato - 1-3 pcs. (depending on the size of the potatoes)
Mayonnaise -
Ketchup – several tbsp. l.
clove of garlic - 1-2 pcs.
Spices (hot peppers)

How to cook:

Prepare the meat. You should decide in what form you want to serve it: boiled, fried, baked in the oven or slow cooker, smoked, dried. If you don't want to add meat, you can crumble sausage or sausages.
Marinate the onions and carrots in advance (separately, but in the same marinade). Cut the onion into half rings, grate the carrots using a Korean carrot grater. Prepare the marinade: a few tbsp. l. butter, a few tbsp. l. vinegar, salt and pepper, crushed garlic. Vegetables should be kept in the marinade for about half an hour, then drain off the excess marinade.
Place a mound of meat in the center of the serving dish.
Make a ring of hot ketchup around it (it’s convenient to do this not with a spoon, but straight from the tube).
The potatoes need to be peeled and cut into thin strips, fried in oil until golden brown (place on a napkin to absorb the oil).
The beets must be boiled and cooled, cut into small cubes.
The cabbage crumbles and wrinkles; it can be seasoned a little with spices (but not with salt).
Now start arranging the vegetables one by one, like chamomile petals. Decide the order in which you place the vegetables yourself.
The peas and corn must be drained of the brine, the remaining vegetables are crumbled into cubes, the pomegranate is peeled, and only the grains are laid out.
Mayonnaise should be placed between the vegetables; like ketchup, it is more convenient to squeeze out of the tube.

ADVICE: You should not salt vegetables, because “fresh ingredients” can release juice and ruin the dish. It is better to place the salt shaker on the table next to the dish.

Options for the holiday salad “Goat in the Garden”

How to deliciously prepare the “Goat in the Garden” salad with pickled mushrooms, chips, tongue, fresh beets: recipe

An ingredient such as boiled tongue will help make the salad a unique and real delicacy on the holiday table. Beef tongue should be used; it is the softest and most delicious.

What you need to have:

Beef tongue – 1 PC. (boiled and peeled)
Marinated mushrooms - 1 jar (small, with small mushrooms).
Chips or crackers – 1 package (with any spices)
Beet - 1-2 pcs. (depending on size)
Fresh tomato - 1-2 pcs. (depending on size)
Pickle - 1-2 pcs. (not large)
Canned peas – 1 small jar
Potato - 1-2 pcs.
Mayonnaise - several tbsp. l. (any fat content)
Green onions – 1 bunch
Pickled onion - 1 onion (preferably blue)
clove of garlic

How to cook:

The tongue must be boiled and cut into thin strips, add a little salt and surround with a ring of mayonnaise.
Marinate the onions (marinade: vegetable oil and vinegar, garlic and pepper). Marinate for about 30-40 minutes, then drain off excess liquid and squeeze.
Grate the beets with a Korean carrot grater and pour in the marinade (the marinade is the same as for the onions).
Potatoes can be boiled and cut into cubes, or fried into strips (drain off excess oil).
Drain the marinade from the peas and mushrooms, start placing the ingredients in heaps one by one around the meat, without mixing them: mushrooms, pickled onions, chips or croutons, pickled beets, fresh tomato, pickled cucumber, potatoes, chopped herbs.
Each mound should be surrounded with a strip of mayonnaise from a tube (it can be applied in any preferred way or even served in a gravy boat).

How to deliciously prepare the “Goat in the Garden” salad with sausage, Korean carrots, potatoes, tomatoes, croutons: recipe

Sausage (smoked, dried, boiled) can be an excellent alternative to meat in the “Goat in the Garden” salad. It goes well with fresh and pickled vegetables, herbs and potatoes. Salami is the best choice for this dish.

What to prepare:

Salami sausage - 400-500 gr. (the quantity depends on how many people the dishes are being prepared for).
Korean carrot - 200-300 gr. (you can buy ready-made or make it yourself).
Potato - 2-3 pcs. (fry in oil – “fries”)
Fresh tomato - 1-2 pcs. (depending on size)
Fresh cucumber - 1-2 pcs. (depending on size)
Pickle - 1-2 pcs. (depending on size)
Crackers - 1 package (about 100 g of any flavor)
Corn - 1 jar (canned, sweet)
Beet - 1-2 pcs. (depending on size)
Garlic - a few cloves
Mayonnaise - several tbsp. l.
Sour cream - several tbsp. l.
Pepper - a few pinches

How to cook:

To make the dish aesthetically pleasing, all ingredients must be cut into strips (in the same style).
Start with the sausage, cut it into thin strips, and place it in the center of a serving dish.
Pickle carrots in advance or squeeze ready-made “Korean” carrots.
Boil the beets, peel and grate on a coarse grater, season with garlic and spices.
Cut the potatoes into strips and fry in oil, add spices and drain off excess oil.
Start laying out the ingredients: fresh tomato, pickled cucumber, Korean carrots, boiled beets, fresh cucumber, croutons, corn.
Prepare a special sauce: mix mayonnaise and sour cream in equal quantities, add spices. Mix well and garnish the salad with the sauce.

Serving “Goat in the Garden” with sausage

How to deliciously prepare the “Goat in the Garden” salad with chicken, cucumber, bell pepper, corn, beets: recipe

The advantage of this salad is that you can always change the ingredients, depending on your mood, the preferences of your guests and the time of year (seasonal vegetables). There are no restrictions, you can use any type of meat, pickles and pickles, vegetables, herbs, canned salads.

What will be useful:

Chicken meat - 300-400 gr. (in any form: boiled, fried, baked or smoked)
Fresh cucumber -
Pickled cucumber – 1-2 pcs. (depends on serving size)
Bell pepper (red) – 1 PC. (bright)
Canned corn - 1 jar (small)
Beet - 1-2 pcs. (boiled, size and quantity depends on the portion).
Egg - 2-4 pcs.
Blue pickled onions – 1 onion (you need to pickle in advance)
Any greens and green onions - 1 bunch (small)
Mayonnaise - several tbsp. l. (preferably fatty)

How to cook:

Cooked meat should be cut into strips or elongated slices.
Salted and fresh cucumber is also cut into strips and carefully placed next to the meat (chicken in the center of the dish).
The same should be done with bell peppers (cut into thin strips).
The beets are boiled and coarsely grated with a Korean carrot grater.
An egg is cut into strips with a knife
All ingredients are placed one by one around the meat: after the cucumber, pepper, then pickled onions and boiled beets, corn, egg and fresh herbs.
Mayonnaise can be put in a ready-made salad or served in a gravy boat.

How to deliciously prepare “Goat in the Garden” salad with nuts: recipe

Nuts can be used in the preparation of this salad, as an additional ingredient or as a decoration for the dish (sprinkled on top).

What you will need:

Smoked ham - 1 PC. (one leg)
Egg - 3-4 pcs. (boiled, quantity depends on the size of the salad).
Walnut - 200-300 gr. (chopped with a knife)
Pomegranate - 1 small fruit (necessarily sweet)
Pickled red onion – 1-2 heads (cook in advance).
Black olives – 1 jar (necessarily pitted)
Cheese - 200 gr. (any fatty and hard)
Pickle - 1-2 pcs. (medium size)
Mayonnaise - several tbsp. l. (fatty)
Pepper - a few pinches

How to cook:

Disassemble the leg into meat; the pieces should be medium to large in size. Place them carefully in a serving dish (center).
Boil the egg and cut it into cubes, place it in a heap next to the chicken.
Peel the pomegranate fruit and place just the seeds in a heap next to the egg.
Walnuts are also placed in a heap (chopped with a knife)
Olives should be cut into rings and placed on a serving plate.
Next - pickled onions and grated cheese, as well as pickled cucumber, cut into small strips.
The dish is decorated with mayonnaise with herbs and pepper (or only “pure” mayonnaise).

How to beautifully decorate the festive salad “Goat in the garden” for New Year’s, birthdays, March 8, February 14, 23, weddings, anniversaries: ideas, photos

“Goat in the Garden” is a beautiful salad with bright colors that can be placed on a platter as required by a holiday or event. Check out the options for serving the dish and choose the one you like best.

Video: “Vitamin and delicious salad “Goat in the garden”

If you want to prepare a healthy and also tasty salad that everyone will like without exception, but you don’t know exactly what your guests prefer, prepare the “Goat in the Garden” salad.

Its advantages are that the ingredients do not need to be mixed - they are simply laid out on a plate. If someone doesn’t like a certain vegetable, then they don’t have to choose it from the entire salad - it will simply remain untouched on the plate. In addition, the absence of an ingredient can be easily replaced with another: for example, make a “Goat in the Garden” salad with Korean carrots instead of fresh ones or serve it with french fries instead of chips.

This salad always looks bright and festive, and you don’t need much time to prepare it. Even if guests arrive suddenly, you can surprise them with an interesting dish. Therefore, the editors of Quick Recipes have prepared for you a selection of the best recipes for this wonderful salad.

Goat salad in the garden with chicken

The bright and juicy “Goat in the Garden” salad will be a worthy decoration for any table. The ingredients for it can be found in any kitchen.

Ingredients:

chicken fillet - 450 gr.
beets - 150 gr.
Carrots - 120 gr.
white cabbage - 120 gr.
pickled cucumbers - 120 gr.
canned green peas - 120 gr.
Mayonnaise - 30 gr.
vegetable oil
ground black pepper

General information:

Cooking time: 40 minutes.;
Number of servings: 6;

Cooking method:

Prepare the ingredients. Wash vegetables and fillets. Drain liquid from peas. Boil the chicken fillet. Cool to room temperature.
Peel the beets, carrots and potatoes. Cut the beets into thin strips. Cut the carrots into thin strips.
Finely chop the cabbage. Cut the cucumbers into cubes. Cut the potatoes into thin bars. Add salt and mix.
Fry the potatoes in deep fat or in a frying pan with plenty of sunflower oil. Place the cooked potatoes on a paper towel to absorb excess fat.
Cut the chicken into strips. Place beets, carrots, cabbage, cucumbers, potatoes and chicken on a serving plate in flower-shaped sections.
Place mayonnaise in the middle of the dish and canned peas on top. Goat salad in the garden is ready. Mix all ingredients directly on the festive table.

Salad “Goat in the garden” with croutons

Ingredients:

fresh cucumbers - 2 pcs.
tomatoes - 2 pcs.
canned corn - 1 pc.
white cabbage - 0.5 pcs.
ham – 500g.
white croutons - 150 gr.
Korean carrots - 200 gr.
salt and pepper to taste
mayonnaise to taste

General information:

Cooking time: 45 minutes.;
Number of servings: 4;

Cooking method:

To prepare this delicious salad, you need to prepare all the ingredients. Rinse the tomatoes under running water and dry. Then we cut it into strips.
We also wash the cucumber and then cut it into strips. The cabbage should be finely chopped.
Remove the juice from the corn by draining it in a colander. Cut the ham into strips. Place everything in order without mixing. Place crackers in the middle.
The salad is served to guests in this form, and then mixed in a separate bowl and dressed with mayonnaise.

Classic salad recipe “Goat in the garden”

Ingredients:

chicken fillet - 230 g
vegetable oil - 1 cup.
cabbage - 120 g
beets - 120 g
carrots - 120 g
fresh cucumber - 120 g
potatoes - 140 g
mayonnaise - 65 g
salt, pepper to taste

General information:

Cooking time: 35 minutes;
Number of servings: 2;

Cooking method:

Cut 230 g of chicken fillet into small slices. Salt and pepper the meat, add 1 tbsp. l. vegetable oil and mix. Fry the meat in a frying pan, stirring constantly, for about 10 minutes until golden brown.
Cut about 3 potatoes into thin slices. Heat a glass of vegetable oil in a cast-iron or stainless saucepan with a thick bottom, and then put chopped potatoes there in small portions. Deep fry the potatoes until golden. Transfer the finished chips to a plate with a slotted spoon and add a little salt.
Finely chop the cabbage, then salt it and knead it a little with your hands. Grate raw carrots. Next, grate the cucumbers. Use fresh cucumber for this salad. We also grate the beets.
Place fried chicken in the center of a serving dish. Spread the grated vegetables evenly along the edges, alternating them with each other. Don't forget to leave room for chips.
Fill the remaining space with potato chips. Serve mayonnaise separately in a gravy boat or add it to the rest of the ingredients.

You can mix the salad or let guests choose the ingredients they like best. This is especially convenient when you have a holiday with a large group of guests.

Salad “Goat in the garden” with chips and meat

Ingredients:

Chicken fillet - 300 g
Cabbage - 140 g
Carrots - 140 g
Beetroot - 140 g
Cucumber - 140 g
Chips - 100 g
Mayonnaise - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.

General information:

Cooking time: 40 minutes.;
Number of servings: 4;

Cooking method:

Cut the fillet into small pieces, add salt and pepper, add vegetable oil and mix. Fry over high heat until done.
Finely chop the cabbage, and grate the carrots, beets and cucumbers, each vegetable separately.
Place all the ingredients on a plate in a circle, occupying one or two sectors for each, so that you get an alternation: carrots, beets, cucumber, chips, cabbage, and place the fried fillet in the middle. Serve mayonnaise in a separate sauce bowl.

Goat salad in the garden with Korean carrots

The recipe for the Goat in the Garden salad with meat and Korean carrots is reminiscent of an Asian dish. But it does not involve the use of hot pepper and other rich spices. This dish is prepared without mayonnaise or sour cream. To season it, you will need soy sauce. The taste of the salad depends on the quality of the soy sauce, so it is better not to skimp on it.

Ingredients:

beef - 300 g;
Korean carrots - 150 g;
green bell pepper - one piece;
beets - one piece;
savoy cabbage - 200 g;
red onion - one head;
vegetable oil - as needed;
spices - as needed;
soy sauce - at your discretion.

Cooking method:

Cut the meat into strips, fry in oil until cooked. Rinse the beets under running water, then boil.
Drain the marinade from Korean carrots. Cut the remaining vegetables into equal strips. Serve in the traditional way.
Place the meat in the center and arrange the vegetables around, without mixing and alternating in color. Sprinkle soy sauce on top of the ingredients.

Salad “Goat in the garden” with sausage

This salad uses six main ingredients. At the same time, carrots and beets can be used both boiled and raw.

Ingredients:

Cabbage - 200 gr.
Carrots - 1 pc.
Beets - 1/2 pcs.
Canned corn - 100 gr.
Boiled sausage - 100 gr.
Potatoes - 2 pcs.
Sour cream - 100 gr.
Mustard - 2 tbsp. l.
Fresh greens - 20 gr.
Salt - 1 pinch
Vegetable oil - 3 tbsp. l.

Cooking method:

Wash the beets and carrots, peel them and grate them on a coarse grater. Wash the cabbage, dry it and finely chop it. Peel the potatoes, wash them, cut them into strips and fry until tender. Salt the potatoes while frying.
Cut the sausage into strips. When the main ingredients are prepared, we begin to prepare the dressing. For dressing, mix sour cream, mustard and clean, finely chopped herbs in a small bowl.
Place all six ingredients on a shallow wide dish in separate, adjacent heaps. The dressing is served in a separate bowl. “Goat in the Garden” is ready to serve.

Salad “Goat in the garden”

Ingredients:

bell pepper - 2 pcs
mayonnaise - 180 ml
ham - 240 g
cucumber - 2 pcs.
dill - 20 g
Chinese cabbage - 280 g
sour cream - 90 g
tomatoes - 2 pcs.
parsley - 15 g

General information:

Cooking time: 20 minutes.;
Number of servings: 4;

Cooking method:

Rinse the pepper and cut into halves. Next, clean it from the insides and wash the halves. Cut the pulp into strips.
After this, take care of the cucumbers, wash them and remove the ends. If desired, you can peel and then chop both vegetables.
Disassemble the cabbage and discard the top leaves. Rinse each leaf and cut the peking into strips the size of the vegetables.
Wash the tomatoes, remove any green areas and cut the fruit into cubes. Remove the wrapper from the ham and cut it using the same method.
Mix mayonnaise with sour cream and set aside. Rinse the dill and parsley and chop finely. Add the herbs to the dressing and stir to distribute evenly.
On a large dish, place all the ingredients in heaps separately, that is, you should get five heaps. Place a bowl with sauce in the center and serve the salad to the table.

There are general rules for preparing salads that should not be forgotten. If you follow them, you will get a tasty and healthy snack. Here are some of them:

Ingredients for the dish, chopped more finely, will make the taste better;
In order for the appearance to be attractive, you do not need to mix the ingredients for a long time;
The dish can be prepared and served in any container except metal;
Light salads are dressed immediately before serving;
Cooked vegetables must be removed from the water immediately, otherwise they will become tasteless;
The seasoned dish can be stored in the refrigerator for up to 2 hours;
Fresh vegetables and herbs must be thoroughly washed so as not to violate sanitary standards.