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Rooster Salad

"Rooster" Salad

A pretty, tasty salad shaped like the symbol of the coming year for your table! It's a very tasty, tender, and fresh salad. The scent of cucumbers and bell pepper hangs in the air — fresh vegetables are a perfect addition to a winter salad. And its fun look will delight guests and dress up the holiday table.

Povaryoshka

Recipe author

Composition / ingredients

Servings:

Potatoes

300

Carrots

Cucumber (fresh)

100

Eggs

Hot dogs (or bologna sausage)

150

Mayonnaise

Salt

Tomatoes

100

Bell pepper (yellow or green)

100

Parsley (fresh)

Dill (fresh)

Allspice berry

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 43 % 9 g

Carbohydrates 38 % 8 g

124 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Put the potatoes and carrots on to boil — no need to peel them, just wash them first. Wash and boil the eggs too. Once the eggs and vegetables are done, let them cool, then peel the carrots and potatoes and shell the eggs.
Step 2:

Cut the potatoes into small cubes and put them in a bowl.
Step 3:

Cut the carrots into cubes too and add them to the potatoes.
Step 4:

Take the peeled eggs. Set the yolks aside for later and finely chop the whites.
Step 5:

Wash the cucumber, peel it, and cut it into cubes like the other vegetables.
Step 6:

Cut the hot dogs (or bologna) into slightly larger cubes.
Step 7:

Add the mayonnaise to the bowl. It's important not to overdo it — stick to the recipe, or the salad won't hold the rooster shape and will spread out.
Step 8:

Mix everything together. Add salt if needed.
Step 9:

Take a nice flat plate that's big enough, and shape the salad into a rooster on it.
Step 10:

Grate the yolks on a fine grater and sprinkle them over the rooster.
Step 11:

Now for the decorating. Cut the rooster's comb, wattle, and beak from a tomato. An allspice berry makes a great eye.
Step 12:

Use the rest of the tomato, the bell pepper, and fresh herbs to form the wing and tail.
Step 13:

The remaining herbs become the "grass" under the rooster. All done!