Description
Surprisingly juicy, refreshing salad with mushrooms and plums. Crisp bell peppers and pickled onions give the salad a summer freshness, tomato juiciness, and plum with spices make this wonderful appetizer a unique sophistication!
Ingredients
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Mushrooms
200 g
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Chicken egg
3 piece
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Potatoes
1 piece
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Onion
1 piece
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Pepper
2 piece
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Tomato
1 piece
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Drain
10 piece
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Spices
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Salt
-
Vinegar
1 Tbsp
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Water
50 ml
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Mayonnaise
7 Tbsp
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Sugar
-
Vegetable oil
1 Tbsp
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Black pepper
Cooking
Mushrooms boil in salted water. Onion cut into strips and pour the marinade - water + vinegar + sugar.
In the form put layers of boiled mushrooms. Fluff with mayonnaise.
Top with grated boiled potatoes, sprinkle with pressed from the marinade, onion and grease with mayonnaise.
The next layer is 1 piece of diced pepper.
On pepper put chopped eggs. To grease with mayonnaise.
Tomato chopped and put in the eggs.
Lightly coat with mayonnaise. Layers can be a bit add some salt to taste.
Salad cover and refrigerate. While the salad is impregnated with cook plums, frozen plums halves to spread on the preheated and greased pan, season with salt and pepper, sprinkle with spices, cover and simmer over low heat for 5-7 minutes (do not flip). Cool.
Chilled salad to turn on a flat dish.
Top of salad to decorate plums, strips of yellow pepper and mayonnaise. You can add a bit of greenery.
Fragrant, juicy and unusually tasty!
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