Salad
Description
Perfect for everyday dining. Let the salad chill in the refrigerator for about 2–3 hours before serving. You can decorate it as you like. The salad looks so beautiful and impressive that you might not even want to spoil its appearance. Ingredients are layered, but you can also mix them. Decorate if desired and serve.
Instructions
- 1
Step 1
1. Wash the mushrooms and peel the onion. Heat a frying pan with vegetable oil. Add the mushrooms first, then the onion. Fry until cooked through.
- 2
Step 2
2. Chop the boiled chicken meat with a knife, place it on a plate in the shape of a bird, and drizzle with a thin layer of mayonnaise.
- 3
Step 3
3. Place the contents of the skillet (mushrooms + onions) on top of the mayonnaise, then spread mayonnaise again.
- 4
Step 4
4. Grate one boiled carrot on a coarse grater and spread it evenly over the entire mold.
- 5
Step 5
5. Spread the mayonnaise over the carrots, then peel the apples and grate them on a coarse grater, placing them as the next layer.
- 6
Step 6
6. Chop walnuts or any other nuts and spread them over the apple layer.
- 7
Step 7
7. Boil the chicken eggs, separate the whites from the yolks, and grate them finely on a fine grater, setting aside a small piece of white for decoration. Sprinkle the bird's head with yolk and the lower part with egg white.
- 8
Step 8
8. Finely chop a couple of green onion stalks and wash the parsley. Place the herbs on top of the egg whites to form feathers. Cut half of the raw carrot into thin strips, and the other half into rounds. Slice the olives into rounds, then decorate the bird with carrot pieces and olives. Use a small piece of bell pepper to make a comb. Refrigerate the salad for 3 hours, then serve.