Salad
Description
Minimum effort — excellent result. We'll cook the vegetables for our salad in advance, as well as the pork the day before. We'll layer the salad and let it marinate a bit before serving. I hope you'll really like this recipe, as my guests are always delighted. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the ingredients. Boil the vegetables in advance until cooked, boil the pork with spices for 40 minutes, and let it cool in the broth.
- 2
Step 2
Prepare a plate for the salad. Grate the potatoes on a medium grater and place them as the first layer in the salad. Spread each salad layer with mayonnaise, and season with salt and pepper to taste.
- 3
Step 3
Peel and finely chop the onion, then place it on top of the potatoes.
- 4
Step 4
Cut the boiled meat into small cubes and place it on top of the onion.
- 5
Step 5
Cut the sour cucumbers into small cubes as well and place them on top of the meat.
- 6
Step 6
Grate the cooked carrot on a medium grater and place it on top of the cucumbers.
- 7
Step 7
Boil a chicken egg hard — 10 minutes. Peel the egg, grate it on a grater, and sprinkle over the carrots.
- 8
Step 8
Peel the beetroot and grate it on a medium grater. Place the grated beet on top of the eggs. Let the salad marinate for an hour, then serve.
- 9
Step 9
Enjoy your meal!