Salad with croutons
Description
The salad is quick and easy to prepare. I think many of us would like to decorate our festive New Year's table with the symbol of the year. For the upcoming Year of the Rooster, you can create various salads in the shape of this beautiful bird. Here's a recipe. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the eggs hard, and thaw the fresh-frozen green peas at room temperature.
- 2
Step 2
Cut stale bread into small cubes (or strips), then dry in the oven at 180 degrees for 10 minutes until golden brown.
- 3
Step 3
Drain the juice from the pink salmon (do not discard the juice!), and flake the fish with a fork.
- 4
Step 4
Dice one egg into cubes. Separate the remaining eggs into yolks and whites. Grate them on a fine grater.
- 5
Step 5
Cut the cucumber into small cubes.
- 6
Step 6
Chop the parsley, dill, and green onions.
- 7
Step 7
Mix all the ingredients. For the dressing, combine the juice from canned pink salmon, vegetable oil, mustard, lemon juice, and salt. Pour the salad with this mixture and stir.
- 8
Step 8
Line an oval (round) bowl with plastic wrap and place the salad inside, pressing it down firmly.
- 9
Step 9
Cover the bowl with a serving plate, flip the salad, and remove the plastic wrap. Shape the head and body of the rooster.
- 10
Step 10
Place the egg white and yolk on top, imitating feathers.
- 11
Step 11
For the tail, cut the pepper into long strips.
- 12
Step 12
Place the green onions and pepper cut into strips to form a tail. Cut the beak, comb, and legs from red pepper. Use pomegranate seeds for the eyes and feathers.
- 13
Step 13
Serve at the table.