Salad without mayonnaise
Description
Perfect for everyday meals. At festive tables, there are usually plenty of dishes with mayonnaise—appetizers, salads, and hot dishes alike. Well, variety and choice should always be available, especially when it comes to food. So, after trial and error, I've finally found an excellent mayonnaise substitute—soft cottage cheese. When combined with mustard and salt, cottage cheese tastes just as good as mayonnaise, if not even better. Be sure to try this "Mimosa" salad without mayonnaise—you won't regret it. Let's get started. 1. First, boil the carrots and eggs. You can boil the carrots with their skins on—no need to peel them. 2. Once cooked, place the carrots on a flat plate and let them cool. 3. Cool the eggs in cold water. It's best to first hold them under running water, then submerge them completely. 4. Now, let's prepare the dressing. Place the cottage cheese in a blender, add salt (about three pinches), and mustard. Blend until smooth. Thanks to the blender, the cottage cheese becomes much softer and creamy, making it easy to spread. If you don't have a blender, simply mix all ingredients with a fork. 5. Separate the egg yolks from the whites. Grate the yolks on a fine grater and the whites on a coarse grater. 6. Start layering the salad in a serving dish. The first layer is the egg whites. 7. The second layer is canned tuna. A small tip: mash the tuna with a fork beforehand to make it easier to spread evenly across the salad. 8. Spread the cottage cheese dressing over the tuna layer. 9. Grate the cooled carrots on a fine grater and spread them evenly over the dressing. Be gentle to avoid clumping. 10. Top with another layer of the cottage cheese dressing. 11. Finish the "Mimosa" salad with the grated egg yolks, spreading them evenly over the surface. That's it! Quick, easy, and most importantly—delicious! Garnish the salad with fresh herbs or a decorative arrangement of olives and cherry tomatoes, as you prefer. Decorate as desired and serve.