Salad with pickled mushrooms and cheese

Just 15 minutes, and unexpected guests will be delighted with the salad! The salad turns out delicious, satisfying and very easy to prepare. So, if unexpected guests appeared on the threshold, you now know what you will treat them with!

Irisha

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Pickled mushrooms (champignons or canned)

Cucumbers (large)

Eggs (hard boiled)

Hard cheese

Mayonnaise (or to taste)

Greenery (fresh to serve)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 9 g

Fats 57 % 13 g

Carbohydrates 4 % 1 g

163 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to make a salad with pickled mushrooms and cheese? Prepare the ingredients.
Step 2:
Peel the fresh cucumber (if necessary) and cut into medium cubes. Place on the bottom of the salad bowl and cover with a thin layer of mayonnaise.
Step 3:
Cut the champignons into plates and lay out the next layer. Also add a layer of mayonnaise.
Step 4:
Cut the hard cheese into cubes, put it on top of the mushrooms and smear with mayonnaise.
Step 5:
Peel the boiled eggs and cut into cubes, put the last layer on top of the cheese. If desired, you can make a mesh of mayonnaise.
Step 6:
Garnish with herbs before serving. Bon appetit!

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Note that canned mushrooms are often stored in stores with a violation of the temperature regime (above 25 degrees, especially in summer). This can lead to the development of bacteria that cause severe poisoning and botulism.
Signs of improper storage are: a swollen jar, cloudy marinade, air bubbles rising from the bottom of the jar, the presence of mold and an unpleasant smell. If at least one of the listed signs is detected, it is better not to use such mushrooms at all. If you are sure that the canned mushrooms were stored correctly, then you can use them without frying. In the case when there seem to be no signs, but you doubt it, it is better to fry the mushrooms in vegetable oil until golden brown.

The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).