Recipe Mimosa salad with mayonnaise. Calorie, chemical composition and nutritional value.

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 are watching their 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.

With butter and cheese

Butter adds special softness to a canned dish. For richness, he recommends choosing the fattest product.

To prepare the recipe you need:

• Fish - 1 piece;
• Oil – 100 g;
• 5 eggs;
• Cheese – 120 gr;
• Salt and dressing.

Below is a step-by-step recipe.

1. The eggs are immersed in boiling water for 10 minutes.
2. The whites are separated from the yolks.
3. The cheese is grated. This needs to be done on a fine grater.
4. The fish is pounded with a fork.
5. The oil is defrosted and kneaded.

Place the products like this:

You can sprinkle greens on top.

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.

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PP recipe for traditional mimosa with canned food and sour cream

Ingredients

• Canned fish without oil – 1 can + –
• Red or white onion - 1 pc. + —
• Carrots - 2 pcs. + —
• Low-fat cheese – 100 g + –
• Potatoes – 1 tuber + –
• Large chicken eggs - 3 pcs. + —
• Low-fat sour cream – 250 g + –
• Greens - for decoration + -

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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.

With saury, cabbage and squid

This recipe is perfect for a feast.

Cooking time: 25 minutes

For cooking you will need:

• Canned food – 1 pc.;
• Squid fillet – 0.5 kg;
• Beijing cabbage – 1 pc.;
• Processed cheese – 300 gr;
• Hard cheese – 200 gr;
• Eggs – 7 pcs.;
• Onions – 3 pcs.

1. Step-by-step proper cooking of squid fillet looks like this: it must be thoroughly cleaned and washed.
2. The water in the pan must be brought to a boil and only then add the product. Spices, bay leaves and salt are added to it.
3. The squid is cooked for no more than a minute. As soon as the fillet turns white, it is removed from the pan.
4. Cabbage is chopped finely.
5. One of the boiled eggs can be cut into two parts to decorate the prepared salad.
6. The eggs are finely grated.
7. The onion is cut into cubes, the cheese (both types) is grated. The fillet is cut into pieces.
8. The fish is kneaded.

The salad is arranged like this:

Advice! You can decorate the salad with egg halves or herbs.

Each layer is coated with dressing.

Recipe for making Mimosa with a minimum of calories

If you want to make a salad that will be suitable even for those diets where the number of calories is very limited, then you should familiarize yourself with this recipe.

In this case, the calorie content of mimosa will be only about 90 kcal, which is suitable even for those people who strictly monitor their diet.

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.

How to make mimosa salad with minimum energy value per 100 grams

Here we will definitely need a deep salad bowl, since yogurt is somewhat thinner than mayonnaise or sour cream.

1. We send the carrots and eggs to cook in different saucepans. The root vegetable can be boiled directly in the peel.
2. In the meantime, peel the apples and remove the seeds from them. Three on a fine grater.
3. We remove the peel from the onion and also grate it, but on a coarse grater. Excess juice can be drained.
4. You need to pour the liquid out of the tuna can. If you find bones, remove them and mash the fish a little with a fork.
5. We clean the boiled carrots and grate them on a fine grater.
6. Place the eggs in a bowl of cool water, remove the shells and separate the whites and yolks. We only need 2 yolks.
7. Finely chop the egg white and grate the yolks on a coarse grater.
8. First, place the finely chopped protein on the bottom of the salad bowl. We cover it with fish pulp and pour a little yogurt over it.
9. Now comes the apple layer, we also cover it a little with yogurt dressing.
10. A layer of carrots and onions completes the low-calorie mimosa. We pour the remaining yogurt onto it and distribute it carefully with a spoon.
11. Sprinkle the assembled salad with grated yolk and put it in the refrigerator for half an hour.

A similar mimosa salad has extremely low calorie content, but its taste is very similar to the classic variation of the dish. Of course, you can hardly call it filling, but this is usually not required for food for fasting days.

Recipe for “Mimosa Salad with Pink Salmon”:

Well, we start by cooking potatoes and carrots in their jackets until fully cooked, cooling, and peeling. It's the same with eggs. The photo shows almost everything we need to get started. Besides this - of course, dishes. For all the beauty - this is a fish salad bowl. Before you start, treat a dry salad bowl with a thin layer of vegetable oil so that when laying out into portions the salad does not stick or crumble.

Mimosa is a salad in which all the ingredients are chopped very finely. A fine grater is required here. Let's start with the fact that many people think that a potato pillow is wrong. I do not think so. Let's start. Place finely mashed boiled potatoes on the bottom of the salad bowl. And we compact it quite tightly. Layer thickness – no more than 3-5 mm. By the way, this is the only layer in the salad that we tamp; everything else should be airy, like... like a mimosa)

Having prepared the base, we turn to the fish. In a separate bowl, mash the fish with a fork until smooth (do not drain the juice, but stir it in). Since in this recipe we have it in slurry, and not in oil, we need to “butter” it so that the potato base is not dry. Therefore, approximately 2 tbsp is absolutely necessary. l. vegetable oil. Refined. But if you want special shades of taste, you can use sesame, flax, and olive. You decide. Add spices and seasonings as desired. I chose marjoram, white pepper and a teaspoon of balsamic vinegar. Mix everything thoroughly and put it in a salad bowl. Without tamping, gently smoothing. Our second layer is ready

The third layer is the onion. Onions are tricky. You need to very clearly evaluate its taste and degree of bitterness in advance. The amount needed for the salad and the degree of preparation of the onions depend on this. Chop as finely as we can. Many people use blenders, but I'm used to working with a knife. In my case, the onion seemed sharp to me and I decided to poach it. Hot water (not boiling, under no circumstances!) with a little apple cider vinegar.

Notice the peculiarity, I have never mentioned mayonnaise yet. This is such a feature. Place the first layer of mayonnaise, quite thick, only on the onion. And we proceed to the fourth layer - potatoes again. Also very finely grated. But! This time we do not tamp or even smooth it. Cover with potato chips. After that, mix it with mayonnaise. Very gentle, neat.

Carrot. We also lay it in a soft, loose paste without tamping. Well, there are no secrets here except for one. I pour lemon juice on top of the carrots. This makes it lose its sweetness and becomes a completely different “fruit”. But this is again a matter of taste. I don't force it on anyone. In any case, cover the layer with mayonnaise.

Next we have the highlight, or rather the egg of the salad. Let's think about eggs. After all, we cooked them, cleaned them, worked! Separate the boiled eggs into whites and yolks. We set aside the yolks; they will have their own role in the recipe. And the whites, like everything else in the mimosa, are crushed on a fine grater. Carefully and thoroughly fill the entire salad bowl with egg crumbs. We do not tamp under any circumstances!!!

The next step is almost the last. Cover the egg layer very tightly with mayonnaise, trying to ensure that there is not a single hole left at all. This is necessary so that the salad is sealed, as it were, then inside it will live its own life until it is poked on the table with a spatula. And here comes the beauty. Three yolks into fine powder and pour on top. Actually, that’s why they called him “Mimosa”. Salad ready. But... are you ready?

It's kind of boring, isn't it? But we could still have a piece of egg, a couple of carrots... Let's try to bring not only the joy of taste, but also the joy of aesthetics. Shall we conjure another half hour?

And now - in the refrigerator for several hours. That's all. Everyone laughs and enjoys the taste! Thank you for your attention!

How will it look like?
Mimosa salad with pink salmon

The airy Mimosa salad, beloved by many, can be prepared not only with saury in oil, but also with fish in ss. It turns out to be quite a spicy taste. I bring to your attention the nuances of such preparation. I don't claim any know-how at all. But suddenly someone will be interested. I’ll say right away that I saw the idea of ​​decorating the salad from someone on the Internet, I tried it myself for the first time, so it turned out a little unsightly. Sorry. )

Category: Salads › Fish and seafood salads › Fish salads

Ingredients for “Mimosa Salad with Pink Salmon”:

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