Turkey and mushroom salad
Composition / ingredients
2
servings:
Step-by-step cooking
Step 1:
Measure the ingredients. Pre-cook the turkey and cool it in the broth. Boil eggs and potatoes, cool and peel.
Step 2:
Cut the onion into small cubes.
Step 3:
Marinate in a mixture of vinegar, water, sugar, salt and pepper for 15 minutes. Then drain the marinade, rinse the onion.
Step 4:
Cut the turkey into small pieces.
Step 5:
Wash the champignons, cut into small cubes.
Step 6:
Fry until golden brown in olive oil.
Step 7:
Grate potatoes on a medium grater.
Step 8:
Also grate the eggs on a medium grater.
Step 9:
In the cooking ring (16-18 cm) spread in layers, smearing each with mayonnaise: potatoes -
Step 10:
Turkey –
Step 11:
Red onion –
Step 12:
Champignons –
Step 13:
Eggs.
Step 14:
Carefully remove the ring and decorate the salad with herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Turkey fillet - 84 kcal/100g