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Mushroom salad with prunes

Mushroom and Prune Salad

A really tasty salad that absolutely everyone will love! In our family, I'm the only one who observes the Nativity fast — that's just how it worked out. But come New Year's I want something special too, and cooking everything separately gets tiring, so I started using plant-based mayonnaise, and for salads that call for cheese, I add tofu. Tofu is a kind of cheese as well — just a soy one, so it's fasting-friendly.

Tanyal

Recipe author

Composition / ingredients

Servings:

Carrots

Mushrooms

350

Onion

Prunes

300

Salt

Mayonnaise

250

Vegetable oil

Eggs (up to 3)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 3 g

Fats 47 % 16 g

Carbohydrates 44 % 15 g

212 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

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There are plenty of recipes you can adapt to be fasting-friendly, and my family has gotten used to it; the ones I can't adapt, I just make separately. But everyone loved this one — the mushroom and prune salad. It's usually built around chicken, but you can do just fine without it. Believe me, fasting food is delicious and won't hurt your figure or your wallet one bit. Rinse the prunes and soak them in warm water. Run the mushrooms through a meat grinder and fry them. Any kind will do — fresh ones are wonderful; if you've got dried ones, boil them first, and soak salted ones beforehand. Fry the finely chopped onion separately from the mushrooms, then you can mix the two together. Boil the carrots and grate them. Run the prunes through a meat grinder or grind them in a blender. Now, onto a wide but not too deep dish, layer the fried mushrooms, then the carrots (with a light sprinkle of salt), and then a layer of prunes. Coat that with mayonnaise — or, instead of spreading it, you can pipe it on in a lattice pattern, which works as both garnish and dressing. The salad turns out nice and juicy thanks to the mushrooms and onions being fried in oil. Finish the top with mayonnaise and boiled eggs.