Bouquet Salad

A "bouquet" like this dresses up any table! In fact, any favorite, tried-and-true salad can become this one — it's all in the presentation!

Recipe author

Servings:

Potatoes

Carrots

Beets

Prunes

Walnuts

Onion

Dill

Parsley

Salt

Pepper

Mayonnaise

300

Egg yolk

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 43 % 12 g

Carbohydrates 50 % 14 g

168 kcal

GI: 69 / 0 / 31

Cooking method

Step 1:

Pickle the onion. Dice the onion, stir in 1/2 teaspoon salt, 1 tablespoon sugar, and 30 ml (2 tbsp) of 9% vinegar, and cover with hot water. Leave for 30 minutes.
Step 2:

Cut the washed prunes in half and tuck half a walnut kernel into each.
Step 3:

Grate the boiled potatoes on the coarse side of a box grater and season with salt and pepper. Add a tablespoon of mayonnaise and mix. Spread the mixture on a plate and shape it into a bouquet. Scatter the pickled onion over the top.
Step 4:

Grate the boiled carrot on the coarse grater and season with salt and pepper. Add mayonnaise and mix. Spread it over the potato layer, then arrange the stuffed prunes on the carrot as in the photo.
Step 5:

Grate the boiled beets on the coarse grater too and season with salt and pepper. Mix in some mayonnaise and 3 finely chopped prunes. Spread over the carrot layer and sprinkle with pickled onion.
Step 6:

Grate the eggs on the medium side of the grater over the beet layer. Spread with mayonnaise.
Step 7:

Decorate the bouquet with fresh herbs and one boiled yolk. The salad is ready!