Rice salad
Description
Minimum effort — excellent result. The rice "Mimosa" salad is quite economical. It requires few ingredients, and all of them are inexpensive, which is especially beneficial before holidays. "Mimosa" salad has become a traditional dish for almost all winter celebrations. Just remember the most important rule: always cook in a good mood! Let's get started. 1. First, boil the carrots, rice, and eggs, each in separate pots. Try to find three small saucepans for this. 2. Let the cooked ingredients cool down. Pour cold water over the eggs. 3. Finely chop the onion. Place it in boiling water and leave for ten minutes to remove bitterness. 4. Once the carrots, rice, and eggs have cooled, begin preparing them. Peel the eggs, separate the whites from the yolks. Grate the whites on a coarse grater and the yolks on a fine one. Place them into separate bowls, as we will layer them individually. 5. Peel the carrots and grate them finely. 6. Grate the hard cheese coarsely. 7. Drain the canned tuna and flake it with a fork. 8. Now that all ingredients are ready, we can start assembling the salad. Take a salad bowl and place the cooked rice as the first layer. 9. Spread mayonnaise over the rice—either a thin layer or a mayonnaise "net." Then, place the tuna as the second layer. Add another mayonnaise net. 10. The grated cheese will be the third layer. Carefully spread mayonnaise over it. 11. Next, add the grated egg whites, then cover with mayonnaise. 12. Gently place the grated carrots on top, avoiding lumps. Season with salt and spread mayonnaise over. 13. Finally, sprinkle the salad with the grated egg yolks. Distribute them evenly and beautifully so that the salad looks fluffy, like mimosa blossoms. You can decorate with your favorite herbs and mayonnaise. Serve immediately.