Composition / ingredients
Step-by-step cooking
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0. Preparation is carried out with a salad form. We don't have one, so we had to be creative. I cut out the middle of a two-liter plastic bottle, it turned out to be a high round shape for salads. We also pickle onions and rub boiled or steamed root vegetables.
1. Let's start the main process with wonderful salty crunchy pears. The most relish is tiny mushrooms, with hats the size of a little finger, but they are rare, although they do not even need to be cut. Finely chop the mushrooms, put them on the bottom of the mold.
2. Then we define a layer of pickled onion on top.
3. Next comes a layer of potato (salt, if steamed), a layer of mayonnaise, then a layer of carrots, a layer of beetroot and again a layer of mayonnaise.
4. We hide the salad from everyone in the refrigerator for a few hours. We take out and decorate with green onions and pears.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pickled pears - 26 kcal/100g
- Fresh grapes - 16 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Sea salt - 0 kcal/100g
- Table vinegar - 11 kcal/100g
