Layered mushroom salad
Description
The recipe won't take much time. After the first preparation of this salad, it quickly became a favorite among all my guests, and now it regularly appears on our table. I really enjoy its light and refreshing taste. The recipe calls for mayonnaise, but I often replace it with yogurt—the flavor won't suffer at all. You can confidently add other ingredients (for example, bell pepper) to create another interesting variation. Serve it at the table.
Instructions
- 1
Step 1
1. I wash the salad leaves and dry them with paper towels, then arrange them on a plate.
- 2
Step 2
2. Open the mushrooms, drain the water from them, and chop the mushrooms more finely.
- 3
Step 3
3. Heat a frying pan with sunflower oil, sauté the mushrooms, stirring.
- 4
Step 4
4. Meanwhile, I wash and slice the ripe tomatoes into thin rings. I place them on the lettuce leaves.
- 5
Step 5
5. Peel the garlic and grate finely, then mix it with the spices (Provence herbs, dried greens) and salt. Sprinkle the resulting mixture over the tomato layer.
- 6
Step 6
6. I spread a thin layer of mayonnaise over the tomatoes, then place the fried mushrooms on top, which I previously drained on a paper towel to remove excess fat.
- 7
Step 7
7. Grate the hard cheese on a coarse grater and sprinkle it over the mushrooms.
- 8
Step 8
8. Slice the olives into rings and place them on top of the cheese. Wash and chop the herbs, then sprinkle them over the salad. The dish can be served immediately.