Salad with ham and mushrooms

Nutritious, easy to prepare and very tasty! This salad with ham and fried mushrooms can be served both warm and chilled. It is suitable for serving as an appetizer or a hearty snack, very good for dinner.

Maria

Recipe author

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Composition / ingredients

Servings:

Ham

300

Champignons (small)

250

Hard cheese

150

Eggs

Vegetable oil

Mayonnaise

Dill

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 12 g

Fats 65 % 22 g

Carbohydrates 0 % 0 g

245 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to make a salad with ham and mushrooms? First, measure out the necessary ingredients. You can take any cheese you want. This will suit both hard and semi-hard, and soft, brine, boiled. Even with smoked, you can try it, for lovers. Mayonnaise can be lean, for example, on aquafab.
Step 2:
Cut the cheese into medium cubes. Keep in mind that according to the size of these cubes, you will cut all the other ingredients. So your salad will look neat and beautiful.
Step 3:
Boil hard-boiled chicken eggs, cool and peel from the shell. Cut the eggs into medium cubes.
Step 4:
Also cut the ham into medium cubes.
Step 5:
Peel the mushrooms, rinse, cut each into two halves (or smaller if you have larger mushrooms).
Step 6:
Preheat a frying pan with vegetable oil. And fry the mushrooms until golden brown, stirring them. Transfer the mushrooms to a napkin or paper towel to absorb excess fat. If this is not done, the salad will turn out to be greasy.
Step 7:
In a salad bowl, combine all the chopped ingredients. Season them with mayonnaise and mix. Try the dish with salt and add salt if necessary. Sprinkle with fresh chopped dill and serve. Enjoy your meal!

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

Champignons can be replaced with boletus or buttermilk, but take into account the difference in the sequence and cooking time.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.