Parmesan cheese – 100 g. Green peas – 100-150 g. Fatty sour cream – 70 g. Mayonnaise – 70 g. Salt. Black pepper. Fresh parsley or dill to taste. A clove of garlic to taste. Cooking method: Chop smoked meat and pickled mushrooms into thin strips. Grate Kostroma cheese on a coarse grater, and Parmesan on a fine cheese grater. In a bowl, mix equal proportions of sour cream and mayonnaise. Salt, pepper and season with crushed garlic to your liking. In small portioned salad bowls, lay out the ingredients in layers. Smoked meat comes first, then half of the Kostroma cheese, a layer of sauce, pickled mushrooms, green peas, the rest of the Kostroma cheese. A thick layer of mayonnaise sauce is applied on top, on top of which a Parmesan “cheese” hat is made. Let the salad stand collected for about half an hour, then calmly carry it to the table. The shelf life of the salad with sour cream – mayonnaise dressing as a whole is 2 days, so it is quite possible to collect it on the evening before the celebration. Salad with mushrooms and fresh wild garlic Spicy salad with a powerful antiviral effect. One of its main components is young wild garlic or wild garlic. Its thin leaves have all the properties of mature garlic heads. Ramson improves immunity and helps the body fight pathogenic microbes. Fresh greens of wild garlic can be bought on the market only from late April to mid-June, so do not miss the opportunity to try a delicious salad based on it. During this period, it is difficult to find young forest mushrooms. Only greenhouse champignons, shiitake and oyster mushrooms are available in the store. For this dish, it is better to buy oyster mushrooms, as they are softer and will be organically combined with tender leaves. Advice! If wild garlic is scalded a couple of times with boiling water, it will become a little less spicy and partially lose its thick garlic spirit. According to the given bookmark, about 1 kg will turn out. lettuce. List of ingredients: Fresh wild garlic – 300 g. Fresh mushrooms – 300 g. Chicken or quail egg – 1 or 3-4 pcs. Boiled meat (chicken or beef) – 200 g. Butter – 50 g. Vegetable oil – 30-50 ml. Mustard “Russian” – 1 tsp Salt. Table vinegar – 1 tbsp. l. Сахар или мед – 0, 5 ч. l. Black pepper. Parsley in sprigs for decoration. Method of preparation: Disassemble the boiled chicken into fibers. If using beef, cut it into strips. At sockets cut off the lower rough part of the oyster mushroom, and chop the plates themselves into strips and fry in butter. Set the mushrooms aside, if necessary, on paper towels to remove excess fat. Scald greens of wild garlic with boiling water and arbitrarily tear with your hands or chop. Divide hard-boiled eggs into quarters (chicken) or halves (quail). In a bowl, combine pasty mustard, vegetable oil, sugar, table vinegar, salt, black pepper. Pour chopped greens with oil dressing. Add chopped meat and fried mushrooms to it. Mix well. Put a slide on a serving plate, beautifully lay boiled eggs and a few sprigs of parsley on top. Salad with mushrooms and chicken heart Light summer salad with Beijing cabbage, mushrooms and offal. According to the given bookmark, about 1 kg will come out. lettuce. List of ingredients: Fresh mushrooms – 300 g. Chicken heart – 300 g. Onions – 1 pc. или 100 г. Table vinegar – 1 tbsp. l. Масло растительное – 30 мl. Zest of half a lemon. Red wine – 2 tbsp. l. Сахар – 0, 5 ч. l. Salt. Beijing cabbage – 300 g. Garlic – 2-3 cloves. Масло сливочное – 50 г. Лимонный сок – 1 ч. l. Cooking method: Thoroughly clean the chicken hearts – cut off the remains of the veins, remove the films from the outside and blood clots inside. For the time being, put them aside. Sort fresh mushrooms, chop into strips and fry in butter, salt and season with crushed garlic cloves. Remove mushrooms on paper towels. Chop the onion into half rings and marinate in a mixture of sugar, red wine, vinegar, lemon zest and salt. Soak for about an hour, then drain the marinade and gently squeeze the vegetable. After frying the mushrooms, add another piece of butter to the pan with fat and fry the offal in it until fully cooked, salt and pepper to your liking. Chop the green part of Chinese cabbage into thin strips and mix with vegetable oil, lemon juice, sugar, salt and black pepper. Combine prepared greens with onions marinated in wine, fried mushrooms and hearts. Mix quickly and serve with unleavened white bread toast.