Salad
Description
Butterfly Salad is easy to prepare. The most time-consuming part will be boiling the potatoes and pork. It's best to use tender meat without bones. I should warn you, there's no need to boil the carrots—let them stay sweet, fresh, and crunchy. You can add salt to taste, but I don't use salt in this salad. I mix mayonnaise with sour cream and garlic—it's delicious. Also, I marinate the meat in soy sauce, which turns out great. Be sure to try Butterfly Salad!
Instructions
- 1
Step 1
Boil the pork, potatoes, and eggs. Cut the boiled potatoes into small cubes. Arrange them on a plate in the shape of a butterfly. In a bowl, mix crushed garlic, sour cream, and mayonnaise. Spread this mixture over the potatoes. Chop the boiled pork and mix it with soy sauce. Place the pork on top of the sauced potatoes, making sure to maintain the butterfly shape.
- 2
Step 2
Place grated raw carrots on the pork. Then spread with a sauce made from sour cream and mayonnaise.
- 3
Step 3
Grated boiled eggs go on top of the carrots. Spread again and sprinkle with breadcrumbs.
- 4
Step 4
Now it's time to decorate the "Butterfly" salad. Fry four pieces of eggplant. Place the eggplant pieces at the edges of the butterfly's wings, then top with tomato slices, boiled eggs, and olives. The antennae can be made from green onions or garlic sprouts. Your "Butterfly" salad is ready.