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Bride salad with pickled mushrooms

"Bride" Salad with Pickled Mushrooms

A tasty, simple salad for any occasion — or no occasion at all! This light salad earns its spot on the holiday table. It's easy on ingredients, easy to make, and easy to enjoy. And thanks to its all-white look, its name fits a wedding celebration perfectly.

Snezhana

Recipe author

Composition / ingredients

Servings:

Processed cheese

Potatoes

Pickled mushrooms

100

Chicken

100

Eggs

Onion

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 6 g

Fats 42 % 11 g

Carbohydrates 35 % 9 g

134 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Boil the chicken fillet (or any meaty cut) in salted water until done, then cool it. Hard-boil the eggs, cool, and peel them. If the onion is sharp, blanch it: chop it finely and pour boiling water over it for 5–7 minutes. Boil the potatoes in their skins, cool, and peel. Rinse the pickled mushrooms and chop them finely. Finely chop the chicken too. Put the chicken and mushrooms in the bottom of a salad bowl and spread with mayonnaise.
Step 2:

Next, a layer of the finely chopped, blanched onion. On top, potatoes grated on the coarse side of a grater. Spread the potatoes with mayonnaise.
Step 3:

The processed cheese needs to be frozen solid so it grates easily. Take the well-chilled cheese out of the freezer and grate it on the coarse side of a grater. Spread the cheese over the potatoes.
Step 4:

Separate the egg whites from the yolks. Chop the yolks with a knife and spread them over the cheese.
Step 5:

Spread with mayonnaise.
Step 6:

Sprinkle the grated egg whites over the top. You can garnish with greens, but it's better to leave the salad plain and white — after all, it's called the "Bride" for a reason.
Step 7:

You can plate the salad on a white dish and decorate it with a rose made from boiled egg white.