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Wreath Salad

A pretty, delicious salad for the holidays! It dresses up the table and adds a little variety. This "wreath" salad is basically a salad shaped like a ring — it looks unusual, but it tastes great. I only learned about it recently, but I've already made it a couple of times. Take a look; maybe you'll fall for it too.

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Wreath salad
Wreath salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 13 g
Fats 52 % 17 g
Carbohydrates 9 % 3 g
215 kcal
GI: 100 / 0 / 0
  • Get out a wide serving plate. You'll also want the ring (the outer band) from a round springform pan — nothing too big, about 8 inches (20 cm) across is fine. Set a small container, roughly 4 inches (10 cm) wide or a touch less, in the center; that's what shapes the hole in the middle. Boil the chicken for 30 minutes, timing from the moment the water starts to bubble. Let the meat cool, then cut it into small cubes. Arrange the cubes into a ring on the plate and coat it with mayonnaise. Bell pepper is next: cut out the core the usual way, then roast it in the oven — it'll be ready in about 20 minutes. Once roasted, slip the pepper into a bag (anything that seals reasonably well), tie it off, and wait five minutes; then take it out and peel off the skin. Cut the pepper flesh into cubes and layer it over the chicken ring. Third step: dice the onion and fry it in the oil until golden, salting at the end. Let it cool, spread it over the ring, and brush with mayonnaise. Cool the hard-boiled eggs and grate them over the top. The ring is done — carefully lift away the pan band and the center support. Coat the whole salad with mayonnaise, sides included. Decorate the sides, top, and center with dill sprigs. Peel the carrots and cut them into thin ribbons, ideally with a vegetable peeler, then drape them over the salad however you like — how many is up to you. Finally, slice the red bell pepper into rounds and arrange them around the salad along with the olives. That's it — ready to serve.

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

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Parsley - 45  kcal/100g
  • Salad mayonnaise, 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal mayonnaise - 624  kcal/100g
  • Provencal-style mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Olives - 166  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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