Easter Cake Salad
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Recipe taken from the magazine '1000 Cooking Tips'.
Ingredients
- Smoked Chicken - 5.3 oz
- Chocolate eggs - 4 pieces
- Salad Potatoes - 4 pieces
- Carrot - 2 pieces
- Pickled Chanterelles - 10.6 oz
- Scallions - 1.1 oz
- Mayonnaise - to taste
- Orange Bell Peppers - 2 pieces
- Peanut Sprouts - to taste
Step by Step guide
Step 1
Boil the eggs.
Step 2
Place a mold for layering the salad in the center of a plate. You can use a tin can from canned fruit (850 ml), carefully cutting off the top and bottom. Alternatively, you can make a mold from a plastic bottle (2 l) by cutting off 1/3 from both ends and using the middle part.
Step 3
Grease the inside of the mold with vegetable oil. Layer the salad in the mold, pressing down each layer and spreading mayonnaise on top.
Step 4
First layer: Grate the potatoes coarsely.
Step 5
Finely chop the chicken meat and onions.
Step 6
Grate the carrots on a coarse grater.
Step 7
Chop the mushrooms and finely chop the green onions.
Step 8
Also finely chop the yolks.
Step 9
Carefully remove the mold and coat the salad with mayonnaise.
Step 10
Roast the peanuts, let them cool, and chop them.
Step 11
Sprinkle the sides of the salad with nuts.
Step 12
Grate the egg whites finely, mix with mayonnaise, and spread on top of the salad.
Step 13
Cut out the letters 'X' and 'B' from the sweet peppers and decorate the salad on top.
Step 14
Sprinkle the salad with diced sweet peppers. The salad is ready.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.