Description
The recipe for this salad I learned when I was in College, and we had practice in the morning of the same College. In our school unexpectedly raided by some Committee and the head of a canteen in a few minutes they came up with a salad from the set of products that was available in the kitchen. I liked this salad, and I repeated it at home. Since we often cook it at home for us and our guests very much. The only thing our head. it was prepared a La carte sundae dish, as I do in the bowl.
Ingredients
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Salmon
1 can
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Chicken egg
3 piece
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Cucumber
1 piece
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Tomato
2 piece
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Cheese
150 g
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Mayonnaise
200 g
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Green onions
0.5 coup
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Dill
0.25 coup
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Cilantro
0.25 coup
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Olives
5 piece
Cooking
Pink salmon out of the brine, remove the backbone and other small bones (if you fall) and mash with a fork.
Sprinkle chopped onions and make a mesh of mayonnaise.
Next a layer of chopped boiled egg. Mesh of mayonnaise
Then a layer of chopped cucumber. (can be cut as whether you want cubes or strips). The layer of mayonnaise. Salt is not needed, otherwise the vegetables will quickly drain and will not be very aesthetically pleasing. The taste, however, is not affected.
Grate cheese, mix with chopped greens of dill and cilantro. Lay on a layer of pickles. Mesh of mayonnaise.
The final layer of tomato. His cut and put a few minutes in a colander to stack the extra juice. Then put in a salad bowl and decorate with olives.
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