"Sunny Fantasy" Salad

This salad is a true explosion of flavor and color! It's light, delicate, and has tropical notes from the pineapple, making it perfect for getting into a festive mood.

Ingredients:

• Canned Pineapple – 7 oz (200 g), finely chopped, drained

• Eggs – 4, hard-boiled

• Cream Cheese (like Philadelphia) – 5.3 oz (150 g)

• Plain Yogurt – 3 tbsp

• Garlic – 1 clove, pressed or minced

• Salt & Ground Black Pepper – to taste

• Fresh Herbs (dill or parsley) – a few sprigs for garnish

Instructions:

1. Peel the cooled, hard-boiled eggs and dice them into small cubes. Drain the pineapple well in a colander and chop it into cubes. Cut the cream cheese into small pieces or mash it with a fork.

2. In a large bowl, combine the eggs, pineapple, and cream cheese.

3. Prepare the dressing: In a separate bowl, mix the yogurt with the minced garlic, add salt, pepper, and a few drops of lemon juice for extra freshness, if desired.

4. Dress the salad with the sauce, mix gently, and let it chill in the fridge for 10-15 minutes to allow the flavors to meld.

5. Serve in individual glass cups or on a bed of lettuce, garnished with fresh herbs.

Serving Tip: To make the salad even more impressive, serve it in hollowed-out pineapple halves or layer it in a clear glass dish. Serving it chilled will highlight its delicate flavor. A beautifully presented dish is always a cause for celebration!

"Forest Fairy Tale" Salad

This salad is a true ode to nature! Savory marinated mushrooms, baked potatoes, and aromatic onions create a warm, cozy vibe.

Ingredients:

• Potatoes – 3-4 medium-sized, baked in their skins

• Onion – 1-2, sliced into half-rings

• Marinated Button Mushrooms (or wild mushrooms) – 7 oz (200 g)

• Olive or Sunflower Oil – 2-3 tbsp (for sautéing the onion)

• For the Sauce: Cream cheese – 3.5 oz (100 g), mayonnaise – 2 tbsp, garlic – 1 clove

• Salt & Ground Black Pepper – to taste

• Fresh Herbs (parsley, dill) – for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Wash the potatoes, wrap them in foil, and bake until tender (about 30-40 minutes). Let them cool, then peel and dice them.

2. Heat the oil in a skillet and sauté the onion until golden brown. Set aside 1-2 tablespoons of the onion for garnish.

3. Slice the marinated mushrooms if they are large.

4. In a bowl, combine the diced potatoes, mushrooms, and sautéed onions.

5. For the sauce, mix the cream cheese, mayonnaise, minced garlic, salt, and pepper until smooth.

6. Dress the salad with the sauce and gently toss to combine.

7. Serve layered in a clear salad bowl, garnished with the reserved fried onions, fresh herbs, or some crushed walnuts for a "forest floor" effect.

Serving Tip: Layering the potatoes, mushrooms, and onions in a clear dish looks incredibly appetizing. Add a few sprigs of fresh herbs or a sprinkle of "nut moss" to complete the look. The savory flavor of the mushrooms will make this salad the highlight of your table!

These two salads are the perfect combination of light and hearty, with bright flavors and a festive presentation. I hope you like the recipes and feel inspired to try them for your own celebrations! Look out for photos after my birthday, and in the meantime—happy cooking and stay in good spirits!

From my kitchen to yours, Kostiantyn