Salad with calamari, mushrooms and cheese

- 500 g squid;

- 300 g of mushrooms;

- 100 g onion;

- 70 g walnuts;

- 100 g of hard cheese;

- 1 clove of garlic;

- mayonnaise;

- greens;


  • Squid must be cleaned and rinsed. Boil water and salt. Lower the squid into the water and cook for 3 minutes, then squid to get out of the water and allow to cool.
  • Onion shinkuem small cubes, mushrooms cut into slices. Heat the vegetable oil in a frying pan, add the onion and mushrooms, all fried until cooked.
  • Separately chop the nuts with a mortar or blender.
  • Squid cut into thin strips, cheese RUB on a small grater.
  • Garlic pass through a press and combine with mayonnaise.
  • Put in a salad bowl calamari, fried mushrooms with onion, cheese, half the nuts, mayonnaise with garlic and mix thoroughly. On top sprinkle the remaining nuts and herbs.


Salad with calamari, mushrooms and eggs

- 200 g squid;

- 200 g mushrooms;

- 3 eggs;

- 100 g onion;

- 50 ml vegetable oil;

- 50 g of mayonnaise;


- ground black pepper;

  • Squid thoroughly cleaned and boil in salted water for 4 minutes. Then take out and let cool. Squid must be cut into small strips.
  • Mushrooms cut into slices, put them in a pan with hot oil and fry until cooked. Next, the mushrooms should be put on a plate.
  • Cut onion into rings and fry until Golden brown.
  • Eggs must be boiled hard-boiled, separate the whites and yolks. Squirrels cut into thin strips. Wipe yolks through a strainer.
  • Combine squid, mushrooms, onions, whites and yolks, mayonnaise, salt and pepper to taste and mix well.

Salad with calamari, mushrooms and Korean carrot

600 g squid;

- 150 g onion;

- 400 g carrots;

- 300 g of pickled mushrooms;

- 30 ml soy sauce;

- 1 tsp of vinegar;

- 1 clove of garlic;

- 1 tsp of sugar;

- 1 tsp of salt;

- 1 tsp of seasoning for carrots in Korean;

- 50 ml vegetable oil;

  • Squid cleaned, put in boiling water and cook for 4 minutes. Then the water must be drained. Squid to cool and cut into thin strips, then dressed with soy sauce and leave for 30 minutes.
  • Carrots grate on a special grater for the carrots in Korean, then add the seasoning for the carrots, salt, sugar and vinegar, mix well.
  • Onions you need to chop half rings and fry in oil until Golden brown. Onion remove from the pan and the remaining oil in the pan add in carrots.
  • Garlic pass through a press and add to the carrots. Let stand carrots half an hour.
  • Divide the mushrooms into quarters.
  • Connect in a bowl the squid, carrots, mushrooms. Thoroughly mix and allow to soak up the salad 2 hours in the refrigerator.