Description
In General, the composition of the salad is not new. The combination of smoked chicken, mushrooms and prunes common. But in this salad added a fresh cucumber, which is very refreshing and it makes it easier. In addition, an original way of decorating brings the salad from the ordinary number of others. I must say that the salad was much tastier on the second day, so feel free to do it the day before the feast.
Ingredients
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350 g
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300 g
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200 g
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6 piece
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2 piece
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1 piece
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Cooking
Onion cut into thin deverticalized and fry until Golden brown. Drain the excess oil.
Mushrooms peel and cut into thin slices, fry until complete evaporation of the juice, salt and pepper.
Meat chicken cut into strips or cubes. Prunes wash and cut into strips. If prunes are hard, pre-soak it in hot water for about 10 minutes. Eggs to boil and clean.
If there are leaves green salad, to pave them flat plate and install the ring. Next, put the salad layers.
2 layer - grated on a fine grater yolks. On top of the yolks, apply a mesh of mayonnaise. For this I just cut a small corner from the bag with mayonnaise and squeeze on the salad.
Then lay out the prunes and re-apply the mayonnaise fishnet.
The fourth layer put the fried mushrooms.
The next layer will go the cucumber, which should be cut into strips, a little salt and squeeze out excess juice. On top of the cucumber again apply the mayonnaise.
Now spread the remaining half of the meat and re-cover setochkoj of mayonnaise. With the main segments we're done.
We now proceed to the decoration of salad. To do this, the whites grate on a coarse grater and divide into two parts. One part to fill a strong infusion of tea and boil on low heat for a few minutes to proteins are stained. Infusion to drain, and painted the whites to dry out.
Now on one half of the salad lay out the usual proteins, on the other - painted, leaving between them a narrow "tansaku". Olives finely chop and put in a dividing strip.
My ring was not enough for so many products, so the upper layers do not have such a clear form.
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