Products for the salad can be prepared in advance (per day), spread out in small containers and assemble the salad shortly before serving.

Cook rice according to directions on the package.

Cook in cool eggs, cool, remove the shells, grate on a coarse grater. Carrots, one cut into thin slices, fry until lightly browned, season with a little salt and pepper. The remaining two carrots grate on a coarse grater, also put out in a small amount of vegetable oil, a little salt and pepper. (carrots do not cook for a long time-needs a little crunch). Mix the hot carrots with wild rice. From the wing of a Turkey, cut the meat (if possible and desired skin). Turkey meat and cheese should be minced, it is convenient to do this in electroizmeritel (a couple of clicks on the button, and you have a uniformly crushed product, commensurate with a coarse grater). Canned mushrooms, a little "press", cut into thin plates.

Assemble the salad using a portion shaped (h=4 cm, d=7-8 cm). Yield - 8 servings. You can also assemble the salad in a deep tray. Put serving the form on the "rough" plate, lay out the layers products (2 tbsp) -egg-rice with carrots -mayonnaise (2 tsp) -mushrooms -cheese -meat Turkey -mayonnaise (2 tsp) rice with carrot -mayonnaise (thin layer) -slices of carrots Prepared salad using a wide blade "slide" on the serving plate, and repeat the procedure for other portions. Salad bowl in the fridge before serving, garnish with sprig of parsley.