How many calories are in mimosa salad with saury?

Mimosa salad calories. Mimosa salad

How to prepare the Mimosa Salad dish

1. Hard boil the eggs, peel and separate into yolks and whites. The yolks should be thoroughly mashed with a fork, and the whites should be finely chopped with a knife.
2. Coarsely grate the peeled onion or chop finely with a knife. Sprinkle very hot onions with 3-4 pinches of salt and, after stirring, add hot water. After 15-20 minutes, you need to drain the onion in a colander and dry.
3. Boil carrots and potatoes in salted water and cut into small cubes.
4. Open the canned food, mash the fish without oil and without large bones in a separate plate with a fork.
5. Start layering the salad. Place chopped egg whites in a not very deep but wide dish, the next layer is potatoes, then mashed fish and grease it all with mayonnaise.
6. Place a layer of chopped onion on top of it, then carrots, and then mashed yolks (most of them). Also grease this layer with mayonnaise.
7. The last step is to sprinkle the salad with the remaining yolk, rubbed through a sieve.
8. Before serving, the salad should sit in the refrigerator for two hours or overnight.

Classic Mimosa salad with salmon

To give or not to give this recipe? I thought about this for a long time, because there are a lot of Mimosa recipes. And the most different and most interesting. But still, not a single salad looks like a true Mimosa. And it’s all about the ingredients, which must be observed in the strictest proportions. That is, potatoes and carrots should be medium in size, the number of eggs should be equal (according to the number of potatoes), as in real Olivier. And there should be 250 g of mayonnaise, that is, not a gram more or less. As for the onions, they should be green.

You see, there are mimosas on the snow... But no, it’s not snow, not mimosas. These are old memories! After all, the recipe for this food is time-tested, it is tasty, tender and guests really like it. So, I won’t languish you any longer, introduce yourself to the delicate Mimosa salad.

Let's first drain the liquid from the canned food, remove the seeds, and then mash the pink salmon with a fork and lay it out in a layer. Place finely chopped onion on it. Having greased it with mayonnaise, add another layer of whites, grated on a coarse grater, and grease it with mayonnaise again. Now it’s the turn of hard grated cheese, which we also grease with the same mayonnaise. By the way, you can repeat these same layers in the same order. And at the end, grate the butter and sprinkle the mashed yolks on top. Our salad will turn out so tender and tasty if it is also cooled. It seems to me that Mimosa, which appeared in the 70s, was able, like the Olivier salad with herring under a fur coat, to quickly gain fame among the inhabitants of the USSR. After all, they had the most delicate taste, extraordinary lightness. And the main components of the salad were available for the USSR - canned fish, as well as mayonnaise, onions and eggs. So what is the best fish to make a salad with? Usually this is either canned salmon, or pink salmon, or tuna, or saury, or, finally, mackerel and so on. By the way, the ingredients, as well as the laying of layers, can be very different. Only the onions and eggs remain unchanged. You can also add layers of boiled potatoes, then layers of carrots, cheese, etc. I can offer several options for laying out the Mimosa layers: fish, onions, egg whites, boiled carrots, boiled potatoes and yolks; proteins, hard or processed cheese, fish (canned), onions, butter, fish again and yolks; boiled grated potatoes, boiled carrots, fish (canned), onions, grated egg whites and yolks, etc. - to your taste. By the way, butter makes the salad more tender and juicier, which also holds the yolks together. Therefore, oil is placed as the penultimate layer. It would be better to put onions on the fish, mixing these ingredients. By the way, there are different methods for preparing salad. The products are grated, and the fish is kneaded with a fork. Then the ingredients are laid out in the required sequence on a dish and greased with mayonnaise.

Mimosa salad with cheese calories. How many calories are in the original mimosa salad?

We all love salad appetizers - these dishes are always present on holiday tables, regardless of the scale of the holiday. However, this type of dish has one significant drawback - such delicacies are usually seasoned with mayonnaise, and therefore, for example, the traditional mimosa salad has a fairly high calorie content. Today we will figure out how to eliminate this unpleasant feature, and also tell you about two low-calorie recipes for those who watches his figure.

How many calories are in a classic mimosa salad?

First, let's figure out what the calorie content of a salad prepared in the traditional way is.

As you know, the generally accepted “classic” recipe contains high-calorie foods such as potatoes, mayonnaise, cheese and egg yolks.

Thanks to this set of carbohydrate foods, the calorie content of mimosa salad reaches about 300 kilocalories per 100 grams. It turns out that one serving of the product contains just under 600 kcal, which, you see, is a lot.

Of course, the real GOST recipe does not imply the addition of boiled potatoes, but this salad appetizer uses butter, and in quite a large volume, and therefore the calorie content of such a Soviet variation of the salad is even higher than in the previous case.

How to make low-calorie mimosa at home

So, how can you reduce the energy value of mimosa without harming its taste? In fact, this is quite simple to do; you just need to choose the right ingredients and replace others with low-calorie analogues.

• The main component of any mimosa is fish. Traditionally, canned food is used for this salad, so pay attention to the canning method. Choose only the product in its own juice. Fish in vegetable oil is not only high in calories, but is also harmful to health due to the not very high quality of the fat used.
• We all love mimosa for its charming yellow “cap”, which is made from grated egg yolk. Boiled eggs themselves are not very high in calories, but there are quite a lot of them in this salad. And if there are no restrictions regarding the volume of protein, then it is better to reduce the number of yolks. For example, you can use only a third or a quarter of the total volume.

• It is better to exclude butter, which is found in many mimosa recipes, from the salad altogether. Of course, it gives characteristic tenderness to this dish, but the price of such tenderness is a lot of calories.
• Potatoes can be left even in low-calorie mimosa. The fact is that when boiled, its energy value is quite low, and therefore this ingredient has little effect on the overall calorie content of the dish. The only thing you should pay attention to is that it is better to cook potatoes without skins, so they will lose excess starch, and, therefore, will become even lighter.
• The main problem with mimosa is mayonnaise. This sauce is so fatty and high in calories that it is strictly forbidden to consume it while following almost any diet. Alternatively, you can use the diet version of this dressing, but it most often contains a large number of preservatives, emulsifiers and other things. Therefore, it is better to choose low-fat sour cream or natural yogurt.
• If desired, you can replace the potatoes with a fresh apple. This way your salad will lose a few calories, but will gain an interesting sourness.

All these tips will allow you to experiment on your own and create your own low-calorie culinary masterpiece. However, if you do not want to make a mistake or upset the proportions of the ingredients, we recommend using one of our recipes presented below.

Mimosa salad - dietary option

Recipe for diet salad Mimosa. DIY salad mold

Mimosa salad

known to many since Soviet times. Easy to prepare, made from products available at that time, it was a frequent guest on our tables. But do you know how heavy and high-calorie it was? A layer of boiled potatoes, a layer of canned food in oil, a layer of mayonnaise, but most importantly - in a classic salad recipe, one of the obligatory layers is grated butter! It's just a calorie bomb!

I propose to modernize the recipe and replace heavy, high-calorie ingredients with light and healthy ones: - firstly, no butter! — secondly, we replace classic mayonnaise with light one; - thirdly, we replace canned food in oil with canned tuna in water. It has very few calories (per 100 g. only 96 Kcal), low fat content (2%), practically no carbohydrates (0.5%), but there is protein (19%) and many useful vitamins (A, B, E, PP), as well as micro (iron, zinc, iodine, etc.) and macroelements (calcium, magnesium, sodium, etc.); - fourthly, we replace boiled carrots with fresh ones - they’re just a storehouse of vitamins!; - fifthly, exclude potatoes. For a heartier or more masculine version, you can leave it in. By the way, if necessary, you can also replace the potatoes with an unsweetened apple (I think the granny variety is quite suitable).

Thus, to prepare the Mimosa diet salad we will need the following ingredients:

* canned tuna in water - 1 can (200 g); * boiled eggs - 3 pcs.; * fresh carrots - 3-4 pcs. medium size (in general, the more carrots, the better and healthier); * light mayonnaise; * onions (optional); * boiled potatoes (or apple) - 3-4 pcs. (optional); * a little salt and pepper (if desired, canned food and mayonnaise contain enough salt and spices);

Salad recipe:

1. Place the first layer of grated potatoes or apples (in a lighter version we exclude this layer), grease it with a thin layer of mayonnaise; Tip: to use less mayonnaise and at the same time make the salad more “soaked”, add mayonnaise directly to the grated potatoes, stir and only then put it in the salad bowl.

2. The next layer is canned tuna. Drain the water, chop the fish fillet with a fork and set aside. By the way, if you like onions in salads, you can add them at this stage by mixing them with canned fish. Cover with a small layer (or mesh) of mayonnaise;

3. Then lay out the grated whites, coat with mayonnaise again, then a layer of fresh carrots and again a little mayonnaise. Tip: it is best to grate fresh carrots on a fine grater - this will make them softer and juicier.

4. Decorate the salad in the traditional way - with finely grated yolks.

Diet Mimosa salad is ready!

Bon appetit!

Tip: to beautifully lay out the salad on a plate, restaurants and cafes use special ones (round, square, heart-shaped, etc.). Don’t despair if you don’t have such a shape - you can make one with your own hands from a plastic bottle of a suitable diameter.

I used a liter plastic juice bottle, cut off its bottom and neck, shortened it to the desired height and got this convenient salad shape:

By the way, unlike the iron molds used in the restaurant, this mold is transparent, i.e. During the cooking process, you see how thick your layers are. Another significant advantage of this form is that there is no need to store it, because there are empty plastic bottles in almost every home and making a new form will only take you a couple of minutes.

More salad and appetizer recipes:

Snack rolls with tuna

Comments (2)

#2 May 12, 2011 Natalya Grukhina answers... | Delete

Oksana, I completely agree with you - it will be even better! (only in our village they don’t sell quail eggs anywhere )

#1 May 11, 2011 ksunch comments... | Delete

And if you use quail eggs, the usefulness and dietary content of the dish will increase even more!
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PP recipe for traditional mimosa with canned food and sour cream

Ingredients

• Canned fish without oil – 1 can + –
• - 1 PC. + —
• - 2 pcs. + —
• — 100 g + —
• — 1 tuber + —
• - 3 pcs. + —
• — 250 g + —
• Greens - for decoration + -

How to quickly and easily make light mimosa at home with your own hands

1. First, we clean the vegetables; we will boil them without peeling, so that the potatoes give up some of their starch and lose some calories along with it. It is best to cut the root vegetable into 4 parts before putting it into the pan - it will be more difficult to grate, but it will cook better.
2. We also boil eggs. They must first be washed and the water in which they will be cooked must be added with salt. This way the shell will maintain its integrity. The boiling time for mimosa eggs is 10 minutes, no more.
3. While some of the products are undergoing heat treatment, we are working on other ingredients. Remove the husks from the onions and cut them into small pieces, or into three on a coarse grater.
4. We also grate the cheese and finely chop our fresh herbs. We put it aside for now. You need to drain the water from the canned fish and crush the pulp itself a little with a fork - this way our mimosa will acquire the necessary tenderness.
5. By this point, the vegetables and eggs should already be boiled. Let them cool. Three potatoes and carrots on a fine grater. We clean the eggs, separate them into yolks and whites. We rub each of them separately.
6. We begin to collect mimosa. First place the grated potatoes on the bottom of the salad bowl. You can add a little salt to it, then generously grease it with sour cream.
7. Then cover the potatoes with fish and chopped onion. Coat with sour cream again.
8. Now cover everything with a layer of carrots, grated protein and cheese. Lubricate generously with sour cream.
9. Sprinkle grated yolks and chopped herbs on top of our mimosa. Then put it in the refrigerator for an hour to soak.

The calorie content of such a delicious mimosa is only 130-140 kcal, which is very good. This recipe is a kind of golden mean of taste and lightness of the dish. Although we have significantly reduced the energy value of the dish, it has not lost any of its taste.

Ingredients

• Canned tuna – 1 can;
• Natural unsweetened yogurt – 150 ml;
• Chicken eggs – 4 pcs.;
• Salad or red onion – 1 head;
• Carrots – 2 pcs.;
• Apple – 1 pc.