Mushroom salad with pickled honey mushrooms and ham

Prepare this salad and please yourself and your guests. The guests who tried it liked it very much. Crackers (can be replaced with wheat) should be added shortly before serving, so that they do not get too wet. Boiled pork can also be replaced with carbonade, boiled-smoked neck or any other smoked products. This salad will also go well with boiled pork or beef tongue. In this case, beef tongue is enough for a little more than half, and pork - 2-3.

Maria

Recipe author

Mushroom salad with pickled honey mushrooms and ham

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Ham (I used pork, but you can have chicken, turkey or tongues)

300

Honeydew (pickled)

200

Canned beans (white)

100

Pickled cucumbers

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 55 % 11 g

Carbohydrates 10 % 2 g

138 kcal

GI: 33 / 0 / 67

Step-by-step preparation

Cooking time: 25 min

Step 1:
Prepare the ingredients. Put the mushrooms on a sieve and let the liquid drain. Drain the liquid from the canned beans and leave to dry.
Step 2:
Pork (ham) cut into strips.
Step 3:
Cucumbers are also cut into strips, approximately the same size as pork.
Step 4:
In a salad bowl, combine carbonade, pickled mushrooms, canned beans and pickled cucumbers.
Step 5:
Season the salad with mayonnaise.
Step 6:
Mix thoroughly. It is better to serve immediately, until the crackers are very soaked and have not lost their crispy properties. If you do not plan to serve the salad in the next half hour, but prepare it in advance, it is better not to add crackers. And put it on the table before serving.

In this salad I combined all my favorite ingredients. Until recently, I was afraid to try store-bought canned mushrooms. And I haven't tried a single dish with them. The only canned mushrooms I've tried are the pickled ones from my grandmother. But those jars flew away by themselves and it never occurred to anyone to add such mushrooms to various salads - why spoil the mushrooms! However, at my mother-in-law's birthday, I tried her salad with tongue and pickled honeydew and was just amazed. So all the ingredients in it were well chosen. Here is this recipe: https://1000 .menu/cooking/26899-salat-s-yazykom-recepty-prostye. True, there were no crackers there, I added this during the cooking process.

This time for my birthday I didn't have time to cook the tongues, so I replaced them with pork, removed the cheese and eggs, but added canned beans. The salad turned out to be no less delicious and flew off the table the very first. My guests praised him excitedly. Well, there's nothing to say about me - I just enjoyed the taste.

Bon appetit!