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Salad Beloved wife

Beloved Wife Layered Salad

Family and guests alike will always appreciate this salad! It comes together easily from ingredients you probably already have on hand. The components couldn't be simpler, yet the result is a whole palette of flavors and aromas, woven together so harmoniously that each one sets off the next—the juiciness of beet and carrot, the bite of walnuts, the heartiness of meat and eggs, the sweetness of raisins. A real symphony! And who dreams all this up and cooks it for us? The wife, the mom, the grandma, of course! That's why the salad is named in honor of the great provider and loving woman of the house. You really must give it a try!

BLUE-EYED

Recipe author

Composition / ingredients

Servings:

Chicken breast

500

Carrots (2 medium. For a 9-inch / 24 cm pan you can use a bit more, so the layer is taller.)

190

Beets (2 medium)

340

Hard cheese (Russian-style)

100

Eggs (large)

Mayonnaise (50% fat; homemade thin-style works too. Amount to taste, but the salad should be moist throughout.)

220

Garlic (large)

Walnuts (9-10 medium)

Raisins

Salt

Pepper (optional)

Curry powder (optional)

Italian herb seasoning (optional)

Vegetable oil (refined, for frying the chicken)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 11 g

Fats 50 % 17 g

Carbohydrates 18 % 6 g

214 kcal

GI: 20 / 40 / 40

Cooking method

Step 1:

Gather your ingredients. Soak the raisins in hot water for about 10 minutes, then rinse well and pat dry.
Step 2:

Cook the vegetables however is easiest for you. I like to steam them in a slow cooker—carrots for 15 minutes, beets for 20–25. Boil the eggs for 9 minutes from the moment the water comes to a boil, then cool them right away in cold water (that way there's no gray ring around the yolk and they peel easily).
Step 3:

Rinse the chicken breast in cool water and pat dry. Trim off any membranes and fat, and cut it into pieces that aren't too small.
Step 4:

Season the chicken with salt, pepper, and your favorite spices, stir, and let it sit for 8–10 minutes while the skillet and oil heat up.
Step 5:

Fry the chicken until lightly golden—it cooks fast, about 5–7 minutes, so don't let it dry out. It should stay juicy and fragrant but be fully cooked through. Keep the heat at medium. Let the chicken cool.
Step 6:

Meanwhile, grate the cheese, eggs, carrots, and beets on the coarse side of a box grater into separate bowls. Season the beets with salt, add the chopped walnuts and garlic and 2 tablespoons of light mayonnaise, and stir. Lightly salt the carrots too, add the raisins and 1 1/2 tablespoons of mayonnaise, and stir. Stir 2 tablespoons of mayonnaise into the cheese.
Step 7:

Now build the salad in layers. Layer 1 is the chicken—cut it into smaller cubes first. Pipe a lattice of mayonnaise over the top and smooth it out.
Step 8:

Layer 2 is the cheese—simply spread it out in an even layer.
Step 9:

Layer 3 is the eggs—smooth them out, pipe a mayonnaise lattice on top, and gently spread it again.
Step 10:

Layer 4 is the carrots—spread them out evenly.
Step 11:

And layer 5, the final one, is the beets. Spread the beets out evenly, then pipe and smooth a mayonnaise lattice over the top. Cover and refrigerate for 1 1/2 to 2 hours to let it set (overnight is fine too).
Step 12:

Then carefully lift away both rings, decorate however you like, and serve. Keep it simple on an ordinary day, and get creative for the holidays. This salad can be made ahead—which is handy during the holidays—and it only tastes better for it!

This salad looks especially striking made in a springform pan with a ring in the center, since all the layers show off beautifully and temptingly. The best part is how easily you can adapt it to your family's tastes. Use any meat you like, by preference or what's on hand—it's delicious with fried or boiled chicken, and you can always swap the meat for mushrooms. Use homemade mayonnaise, with whatever add-ins you like. Just go with the version that's a bit better for you—it'll taste great either way; that's been proven! A nice bonus: the dish is light yet filling and substantial enough to stand in for dinner, which is exactly why it's so popular for a celebration or a romantic evening. Still thinking it over? Go ahead and make it! The active cooking time is about 30 minutes; the time given is the minimum, factoring in prepping the ingredients, chilling the salad, and decorating. I used a 9-inch (24 cm) springform pan and a salad ring 3 1/2 inches (9 cm) wide and 1 1/2 inches (4 cm) tall.