Description
Juicy, tender salad. This recipe is on the site, but no step-by-step. Cook it for 12 years and on holidays and weekdays. Maybe he's not quite festive, but so he called in the recipe book. The original, crab sticks, which I substituted shrimp. Recommend: light, full of flavor!
Ingredients
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Carrots
3 piece
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Cucumber
4 piece
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Chicken egg
5 piece
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Shrimp
300 g
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Mayonnaise
150 g
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Corn
1 can
Cooking
The products we need for the salad.
My vegetables, clean. Shrimp boil, clean. Carrot RUB on a small grater. I'm in this time, and carrots and cucumber rubbed on a grater for Korean salads.
Grate the cucumber, squeeze the juice.
Eggs cut into cubes.
Shrimp cut into not very large - forgot to make photos very much wanted to eat! Combine carrots, cucumbers, eggs, shrimp, corn, mayonnaise, better if it is with lemon juice. Fill the bowl, a little tamping, overturn on a plate with leaves of any salad and Bon APPETIT !!!!!
This is a collection of recipes of our local newspaper in 1998, where at one time I found a favorite salad.
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