Layered Vegetable Salad with Walnuts and Crab Meat
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
10
Description
After 10 minutes of decorating the salad, the cucumber will turn red (from the beetroot). If you like it that way, leave it! If not, place the cucumber on a layer of parsley (the parsley will act as an insulating layer — see the photo).
Ingredients
- Mayonnaise - 6 tablespoons
- Parsley - 4 stems
- Salad Potatoes - 2 pieces
- Yellow Beets - 2 pieces
- Chocolate eggs - 4 pieces
- Turnips - 2 pieces
- Crab Meat - 7.1 oz
- Courgette - 1 piece
- Scallions - 1 bunch
- Dill - 1 bunch
- Walnuts - 1.8 oz
Step by Step guide
Step 1
Line a baking dish with aluminum foil. Peel the boiled vegetables. Peel the eggs. Grate the potatoes on a coarse grater. Spread them in the dish, lightly pressing the potatoes and spreading mayonnaise on top. Do the same with the beets — grate, layer, and spread with mayonnaise/sour cream.
Step 2
Grate the remaining ingredients, chop the herbs, and continue layering them in the dish, lightly pressing down. Spread mayonnaise on each layer.
Step 3
For decoration, use the same vegetables that are in the salad: beets, carrots shaped like roses, and a checkered cucumber.
Step 4
Cover the finished salad with plastic wrap. Place it in the refrigerator for 10 hours. Remove the dish.
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