Description
Recently went through your clippings with recipes from old magazines and came across this salad. As usual, could not fail to contribute and get this wonderful dish! The salad is very simple, available ingredients. It has no meat, but it is very hearty, tender and undeniably delicious!
Ingredients
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Pickled cucumber
4 piece
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Figure
4 Tbsp
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Cheese
100 g
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Carrots
1 piece
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Chicken egg
3 piece
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Garlic
1 tooth
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Mayonnaise
3 Tbsp
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Paprika sweet
1 pinch
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Coriander
0.333 tsp
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Salt
-
Parsley
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Vegetable oil
Cooking
Carrots wash, peel and grate on a coarse grater. Lightly fry in vegetable oil, add a pinch of salt, ground coriander, pinch of ground pepper and pressed garlic. Quickly stir, remove from heat and cool. Wash rice, boil in salted water. Drain the broth, rinse with cold water and allow to drain well.
Egg to boil, clear, RUB on a coarse grater. Pickled cucumbers cut into cubes. Cheese to grate on a coarse grater.
At the bottom of a tall Cup to put a layer of boiled eggs, sprinkle with spoonful of mayonnaise.
Top - a layer of pickled cucumbers.
Spread grated cheese, spread with mayonnaise.
Continue to expand and spread boiled rice, to grease with mayonnaise.
The last layer to spread and flatten the roasted carrots. Or, like me, to make decoration of flowers and parsley.
Put salad in refrigerator is not necessary, it turns out tender and juicy! You can bring to the table!
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