Composition / ingredients
Step-by-step cooking
Step 1:
Pickle the onion. Cut the onion into cubes, mix half a teaspoon of salt, 1 tablespoon of sugar, 30 ml of 9% vinegar and pour hot water. Leave for 30 minutes.
Step 2:
Cut the washed prunes in half and stuff it with half a nut kernel.
Step 3:
Three boiled potatoes on a coarse grater, add salt and pepper. Add a tablespoon of mayonnaise and mix. We put it on a plate and shape it into a bouquet. Sprinkle with pickled onions on top.
Step 4:
Three boiled carrots on a coarse grater, salt and pepper. Add mayonnaise and mix. Spread the potatoes on top. And we put stuffed prunes on the carrots as in the photo.
Step 5:
Boiled buryak is also three on a coarse grater, salt and pepper. Add mayonnaise and 3 pieces of finely chopped prunes to the beetroot, mix. Spread on carrots and sprinkle with pickled onions.
Step 6:
Three eggs on a medium grater on top of beets. Lubricate with mayonnaise.
Step 7:
Decorate a bouquet of greens and one boiled yolk. The salad is ready!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 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
- Prunes - 227 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Pepper - 26 kcal/100g
