Description
Beautiful and aromatic blend of Fig with mild sweet flavor is perfectly suited for a company such as pineapple, corn and fried mushrooms. This salad turns out very hearty, tasty and yet not heavy.
Ingredients
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Figure
0.5 cup
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Pineapple
120 g
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Corn
100 g
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Mushrooms
250 g
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Onion
1 piece
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Chicken egg
2 piece
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Mayonnaise
2.5 Tbsp
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Vinegar
1 Tbsp
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Sugar
1 tsp
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Salt
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The mixture of peppers
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Greens
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Vegetable oil
2 Tbsp
Cooking
Cut onion into strips and pickle (4st. L. water+vinegar+sugar+salt) for about half an hour.
Rice is boiled in salted water as directed in package instructions, and cooled.
Mushrooms wash, cut and fry in vegetable oil until evaporation of liquid. Sprinkle with salt and season with your favorite seasonings.
Pineapples get from the banks. Allow to drain the syrup and cut into cubes.
Boil eggs and finely chop.
Get the onions from the marinade and add to salad.
Corn without a liquid added to the other ingredients. Salad dressed with homemade mayonnaise, all mix well and serve.
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