Quick Festive Salads

Are you tired of putting a variety of enormous, multi-layered salads on your festive table, and you want to impress your guests with something different and unique?

Cook It offers you five fabulous recipes for easy but delicious festive salads. No more difficulties with assembling layers, followed by a tedious wait for when they finally soak up the flavor. Just cut, mix, and serve!

Fire-Cracker Salad


  • 10 ½ oz (300 g) smoked chicken;
  • 12 ⅓ oz (350 g) canned corn;
  • 7 oz (200 g) Korean-style carrots;
  • 2 cloves garlic;
  • 2 oz (60 g) raisins;
  • 1 tsp lemon juice;
  • 2 tbsp orange juice;
  • ½ tsp honey;
  • 3 tbsp sour cream (15–20%);
  • salt to taste.


  1. Divide the chicken into fibers and transfer the pieces to a bowl. Add corn, carrots, pre-soaked raisins, and minced garlic.
  2. Combine lemon and orange juice with honey and sour cream. Add salt; mix, if necessary. Top the salad with dressing and mix thoroughly.

Spicy Salad


  • 3 ½ oz (100 g) hard cheese;
  • 2 sweet-and-sour apples;
  • 3 tbsp walnut kernels;
  • 1 tbsp sour cream (15–20%);
  • salt, ground black pepper to taste.


  1. Grate cheese on a fine grater, chop walnuts, grate apples on a coarse grater.
  2. Add salt and pepper and season the salad with sour cream; mix.

Kyoto Salad


  • 7 oz (200 g) canned fish in oil (saury, sardines, mackerel);
  • 1 cup boiled rice;
  • 1 onion;
  • scallions to taste;
  • 2 boiled eggs;
  • ground black pepper to taste;
  • mayonnaise to taste.


  1. Drain the oil from canned fish, lightly mash the fish with a fork. Add onion and eggs chopped into small cubes, scallions, and boiled rice.
  2. Add pepper, season the salad with mayonnaise, mix.

Chicken Salad


  • 1 lb (450 g) canned green peas;
  • 10 ½ oz (300 g) boiled chicken fillet;
  • 2 sweet-and-sour apples;
  • ½ bunch scallions;
  • dill to taste;
  • salt, ground black pepper to taste;
  • mayonnaise to taste.


  1. Cut all the ingredients.
  2. Add salt and pepper, season with mayonnaise, and mix.

Greek Salad


  • 5 ¼ (150 g) cherry tomatoes;
  • 7 oz (200 g) mix of green salads;
  • 1 bell pepper;
  • 3 ½ oz (100 g) olives;
  • 3 ½ oz (100 g) bryndza or other soft cheese like feta, goat, or cottage;
  • 1 tsp mustard;
  • ½ red onion;
  • 1 tsp lemon juice;
  • 2 tbsp olive oil;
  • ½ tsp honey;
  • salt to taste.


  1. Arrange salad leaves on a large serving plate, top with the halves of cherry tomatoes and olives, chopped bell pepper. Lay onion sliced into thin rings and bryndza cubes on top.
  2. Combine honey, mustard, lemon juice, and olive oil, season with salt to taste, mix. Cover with salad dressing.

We wish you an unforgettable festive feast and bon appétit!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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