1. Main Page
  2. Fast and tasty
  3. Red Sea salad in layers

"Red Sea" Layered Salad

Make a bright salad with an unusual flavor for the holiday table! The "Red Sea" layered salad comes out tasty, unusual, and very pretty! You could say it's bright and memorable in every sense — in both taste and appearance. The salad got its name because it's made mainly from red ingredients. The main advantages of this recipe are how quick and budget-friendly it is.

pegamaAuthor avatar
Recipe author
Red Sea salad in layers
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 3 g
Fats 44 % 7 g
Carbohydrates 38 % 6 g
98 kcal
GI: 100 / 0 / 0
    1. Get the ingredients ready: — Wash the bell pepper, cut it in half, remove the seeds, cut out the stem, then pat the pepper dry with paper towels. Put the pepper on a cutting board and cut each half into strips. The pepper for this salad must be red — it's important that it's bright, beautiful, juicy, and sweet. — Wash the tomatoes, pat them dry with paper towels, cut them in half, and cut out the stems. If the tomatoes are very juicy, move the seedy flesh to a separate saucer and use it in another dish (or just eat it). Then cut the tomato halves into strips sized to match the bell pepper strips. — Take the imitation crab sticks out of the freezer ahead of time so they thaw at room temperature, and cut them into thick lengthwise strips. All the ingredients should be cut into roughly equal-sized pieces of the same shape. That way the salad looks prettier and more original than the usual fine dice. 2. Now it's time to make the dressing: in a separate small bowl, mix together the mayonnaise, garlic powder (you can replace it with one or two cloves of fresh garlic pressed through a garlic press), ground black pepper (freshly ground is ideal), and salt to taste. Mix everything, taste again, adjust the amount of salt, pepper, and garlic, and stir. The dressing is ready! 3. Coat the bottom of a nice salad bowl (or use a couple of small individual ones!) with a little dressing, then layer in the tomatoes and spread dressing over them — you can mix it and level the layer with a spoon. Next, lay down the imitation crab sticks and coat them generously with dressing on top; the last layer is the bell pepper, which you also coat with the remaining dressing. Set aside a few strips of pepper to garnish the finished dish. 4. Garnish the salad with the reserved bell pepper and sprigs of fresh parsley. The salad can be served right away. Enjoy!

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

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley - 45  kcal/100g
  • Imitation crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Meridian snow crab sticks - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Santa Bremor snow crab sticks - 70  kcal/100g
  • Salad mayonnaise, 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal-style mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Garlic powder - 331  kcal/100g

Similar recipes

Related and additional categories: