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Salad with salted mushrooms and pears

Salad with Salted Milk-Cap Mushrooms (Gruzdi)

Tasty, made from simple ingredients, for the whole family and for a holiday! Salad with salted gruzdi (milk-cap mushrooms) is quick and simple to make, and you can swap the mushrooms for any other kind. It comes out very hearty, so you can serve it as a full meal for dinner. It's also good as an appetizer, especially with a strong drink.

Julia M.

Recipe author

Composition / ingredients

Servings:

Potatoes

Gruzdi (salty)

150

Eggs

Green peas (canned)

200

Chicken breasts

250

Greenery (onion, dill, lettuce leaves)

Olive oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 29 % 6 g

Carbohydrates 33 % 7 g

120 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with salted milk-cap mushrooms? Get all the ingredients ready. Boil the eggs, the potatoes (in their skins), and the chicken breast ahead of time. Boil the eggs for 7–8 minutes, then cool them in cold water. Rinse the salted mushrooms with boiling water to wash off the excess salt. If the mushrooms are large, cut them into pieces. Open the can of peas and drain. Rinse the fresh herbs under running water.
Step 2:

Boil the chicken breast for 30 minutes, then cool it. Cut the cooled chicken into cubes.
Step 3:

In a salad bowl, combine the chopped chicken and the salted mushrooms.
Step 4:

Boil the unpeeled potatoes for 20–25 minutes. Drain and let them cool. Peel the boiled potatoes (cooked in their skins) and cut into cubes. Peel the boiled eggs and cut them too. I usually use an egg slicer; by the way, when the potatoes are small and well cooked, the egg slicer handles them nicely too. Add the chopped potatoes and eggs to the bowl.
Step 5:

Finely chop the fresh herbs. For this salad I use fresh dill and green-onion tops. Add the chopped herbs and the canned peas to the bowl.
Step 6:

Mix everything gently so the salad doesn't look mashed. Drizzle with a little olive oil. Add salt and ground pepper to taste.
Step 7:

Transfer the finished salad to a serving bowl and serve, chilling it briefly in the fridge first. Enjoy!

The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.