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Layered Salad with Salted Mushrooms

A tasty salad — quick and fuss-free! This layered salad with salted mushrooms looks great on a celebration table. You can plate it in individual portions on a bed of lettuce for an appetizing, elegant presentation. The recipe uses salted mushrooms (here, pickled milk-cap mushrooms), which pair perfectly with the other ingredients. A vegetable dicer cuts the prep time way down and gives you perfectly even, uniform cubes. Building the salad in a ring mold is easy and makes for a polished, attractive result.

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Layered salad with salted bitters
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 4 g
Fats 50 % 11 g
Carbohydrates 32 % 7 g
128 kcal
GI: 100 / 0 / 0
    1. Scrub the potatoes well and put them in a pot. Cover with water and boil until tender (if you already have boiled potatoes on hand, feel free to use them). Cool, peel, and dice the potatoes. 2. Hard-boil the eggs — about 7 minutes — then transfer them to a bowl of cold water to cool. Peel and dice them about the same size as the potatoes. 3. Peel and julienne the onion. Sauté it in vegetable oil until soft, without letting it brown. Add it to the bowl with the potatoes and gently mix. 4. Put the salted mushrooms in a colander and rinse them well under running water to wash off the excess salt. Pat them dry and cut into small pieces. 5. Rinse the green onion and chop it finely. Stir most of it into the mushrooms, reserving the rest for garnish. 6. Build the salad in a ring mold: first layer, potatoes and onion; second, mushrooms; third, eggs. Spread a little mayonnaise over each layer. Garnish the top with the chopped green onion. You can serve it right away, or chill it for a couple of hours to let the flavors meld — a salad that's had time to rest will have a richer flavor and aroma. Cook with love and a little joy, and even everyday dishes will shine in a whole new way!

Caloric content of the products possible in the composition of the dish

  • 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
  • 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
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Gorkushki - 19  kcal/100g

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