Description
Beautiful and colorful layered salad with mushrooms, carrots in Korean and cheese. Juicy, tender, slightly spicy, hearty, but not heavy. Despite its simplicity, this salad will be very worthy to look on the holiday table. Help yourself, it's delicious!
Ingredients
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Carrots
200 g
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Canned mushrooms
200 g
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Breast of Turkey
200 g
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Red onion
50 g
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Cheese
150 g
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Greens
0.5 coup
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Mayonnaise
100 g
Cooking
Cooked Turkey (or chicken) breast cut into small pieces. Canned mushrooms (I cook with the pickled mushrooms) cut into small cubes.
Grate cheese on a fine grater. Onion very finely chopped.
If Korean carrot natart long strips, it is better to cut across into several parts. Greens (parsley/dill), chop.
To assemble the salad using a serving ring, as follows: -Turkey; -onions, mayonnaise (or sour cream); -mushrooms, mayonnaise sauce; -cheese; -greens, mayonnaise; -carrots in Korean. Or put the salad in layers in a large salad bowl. You're done!
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