Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with mushrooms, pineapples and cheese? Very simple! First, prepare the necessary ingredients according to the list.
Step 2:
Wash the pork pulp, dry it and cut it into plates. Pork can be taken from any part of the carcass (ham, tenderloin, carbonade, etc.). I have a lean part of the ham.
Step 3:
If desired, you can pre-marinate pork. So it will turn out juicier and more fragrant, which will affect the final taste of the whole salad. If there is no time and desire to marinate meat, you can skip steps 3-4.
Step 4:
Put the pork in a bowl, pour in the vegetable oil and soy sauce. Add dry garlic and ground pepper and mix. Leave to marinate for 30-40 minutes, and if possible, preferably overnight.
Step 5:
Wash the champignons, dry them and cut them into plates.
Step 6:
Peel the bell pepper from the seeds and cut into small cubes.
Step 7:
Remove pineapples from syrup and dry. Then cut into small cubes. If there is syrup left in the pineapples, juice may be released from the finished salad.
Step 8:
Grate the cheese on a coarse grater. Cheese varieties can be selected according to your taste. I have ordinary Russian cheese, but you can use mozzarella, suluguni, etc.
Step 9:
Heat the vegetable oil in a frying pan and fry the mushrooms until golden brown. At the end, sprinkle with salt and pepper.
Step 10:
Return the pan to the heat. Put the pork together with the marinade and fry on high heat until cooked on all sides until golden brown.
Step 11:
Then cool the fried meat and cut into strips.
Step 12:
You can mix all the ingredients in a salad bowl. But it will be more beautiful if you lay out the salad in layers. Place a cooking ring (16-18 cm in diameter) on the dish. Put the fried pork on the bottom and tamp it. Pour over the mayonnaise. I put the mayonnaise in a pastry bag and cut off the tip. This is more convenient than using a spoon.
Step 13:
Put the canned pineapples in the next layer and also pour mayonnaise over them.
Step 14:
Next, lay out the fried mushrooms. It is not necessary to lubricate them with mayonnaise. You can replace fried mushrooms with pickled ones.
Step 15:
Sprinkle the mushrooms with grated cheese and pour mayonnaise.
Step 16:
Put the last layer of bell pepper. Choose the color of Bulgarian pepper according to your desire. You can replace the bell pepper with finely chopped tomatoes (it is better to remove the seed part at the same time).
Step 17:
Before serving, let the salad stand for 1-2 hours in the refrigerator. Then remove the cooking ring, decorate the salad with mushrooms and herbs. Enjoy your meal!
In addition to pork, any other meat can be used in this dish. Keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. For example, beef is cooked longer than pork, and chicken fillet or turkey is less.
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Garlic powder - 331 kcal/100g
