Vegetable salad
Description
Minimum effort — excellent result. There's nothing complicated to figure out here. Use the most accessible set of winter vegetables for the salad, layer all the ingredients, drizzle with mayonnaise, and finish the dish with a layer of grated boiled eggs. For convenience, boil the beets, potatoes, and eggs in advance. All the vegetables pair perfectly, creating a harmonious salad in the end. Can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making the "Winter" vegetable salad.
- 2
Step 2
Cut the pickled cucumbers into small cubes and place them into a suitable salad dish—this will be the first layer.
- 3
Step 3
Peel the boiled potatoes and grate them, place them over the cucumbers, and season with salt to taste.
- 4
Step 4
Peel the onion, chop it into small cubes, and place the onion on top of the potatoes.
- 5
Step 5
Now generously drizzle the salad with mayonnaise, ensuring all the lower layers are soaked.
- 6
Step 6
Peel the beetroot, previously boiled until soft, and grate it. Place a layer of beetroot in the salad and season with salt to taste.
- 7
Step 7
Then grate the raw carrot on a fine grater. Add to the salad and season with salt.
- 8
Step 8
Cover the salad with a generous layer of mayonnaise.
- 9
Step 9
At the end, peel the boiled chicken eggs and grate them finely. Sprinkle the salad with a layer of the grated eggs. Place the dish in the refrigerator for 50–60 minutes to allow the salad to chill thoroughly.
- 10
Step 10
Serve the ready salad at the table.
- 11
Step 11
Can be served at the table.