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Mimosa salad with apple and cheese

Mimosa Salad with Apple and Cheese

Your guests will love it! A simple recipe for an incredibly delicious salad! This salad is called "Mimosa" because it looks so much like the fluffy spring flower. There are many variations on this salad; here's my version of Mimosa — with apple.

Ksyunya

Recipe author

Composition / ingredients

Servings:

Parmesan

Apple (green)

Eggs

Potatoes

Onion (white)

Pink salmon (canned in its own juice)

200

Sea salt

Mayonnaise

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 38 % 10 g

Carbohydrates 31 % 8 g

140 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make Mimosa salad with apple and cheese? Gather your ingredients.
Step 2:

First layer: fish mashed with a fork.
Step 3:

Then mayonnaise, potatoes, mayonnaise, onion.
Step 4:

Egg whites, mayonnaise.
Step 5:

Apple.
Step 6:

Parmesan. Repeat the layers.
Step 7:

And grated yolk on top. Chill it for a few hours.
Step 8:

Serve and enjoy.

Hard-boil the eggs, and boil the potatoes in their skins in salted water. Drain the juice from the pink salmon and mash it with a fork. For an elegant presentation, I recommend plating the salad using cookie cutters; if you don't have any on hand, you can use foil. Cut 5 strips of foil about 4 inches (10 cm) wide. Fold each strip in half lengthwise several times. You'll end up with a fairly sturdy strip about 3/4 inch (2 cm) wide. Then overlap the ends to form a ring. Arrange the rings on a plate however you like. Now start building the salad layers inside the rings, about 1/8 inch (2 mm) thick each. The first layer is pink salmon spread with a little mayonnaise (about half a teaspoon per ring). To make the layers easier to build, grate all the salad components (potatoes, cheese, egg whites) on a fine grater. The next layer is potato spread with mayonnaise. Finely chop the white sweet onion and divide half of it among the rings. Next comes a layer of egg white spread with mayonnaise. Then peel the apple, grate half of it on a fine grater, and divide it among the rings. Top the apple with a layer of grated parmesan. Repeat the layers once more: pink salmon, mayonnaise, potato, mayonnaise, onion, egg white, mayonnaise, apple, cheese, mayonnaise. The final layer is grated yolk. Refrigerate the salad for a couple of hours. When the time is up, take the plate out, remove the foil rings, and garnish with parsley. Mimosa salad with parmesan and apple will be the star of any holiday table. This light, delicate dish is also great for a romantic dinner.
It's best to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — that cuts the calorie count.
How do you hard-boil eggs? To keep them from cracking, put them in cold water and bring to a boil over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover with cold water and let them cool. The sudden temperature change makes them easier to peel.