Layered Mushroom, Pineapple, and Cheese Salad
Simple ingredients, a bright and unexpected flavor! This mushroom, pineapple, and cheese salad is festive and delicious. Built in layers, it looks colorful and elegant — the kind of dish that dresses up any table and sticks in your guests' memory. You can use the mushrooms fried, marinated, or raw.
Cooking method
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Step 1:
How do you make a salad with mushrooms, pineapple, and cheese? It's easy! First, gather all the ingredients on the list.
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Step 2:
Rinse the pork, pat it dry, and slice it into thin slabs. You can use pork from any cut (leg, tenderloin, loin, and so on). I'm using a lean cut from the leg.
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Step 3:
If you like, you can marinate the pork first. That makes it juicier and more flavorful, which comes through in the finished salad. If you don't have the time or the inclination to marinate the meat, you can skip steps 3 and 4.
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Step 4:
Put the pork in a bowl and pour in the vegetable oil and soy sauce. Add the garlic powder and ground pepper and toss to coat. Let it marinate for 30–40 minutes, or overnight if you can.
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Step 5:
Rinse the mushrooms, pat them dry, and slice them.
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Step 6:
Seed the bell pepper and cut it into small dice.
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Step 7:
Lift the pineapple out of its syrup and pat it dry, then cut it into small dice. If any syrup clings to the pineapple, the finished salad may weep liquid.
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Step 8:
Grate the cheese on the coarse side of a grater. Pick whatever cheese you like — I'm using an everyday semi-hard cheese, but mozzarella, suluguni, and the like all work.
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Step 9:
Heat the vegetable oil in a skillet and fry the mushrooms until golden. At the end, season with salt and pepper.
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Step 10:
Return the skillet to the heat. Add the pork along with its marinade and sear it over high heat until cooked through and browned on all sides.
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Step 11:
Let the seared meat cool, then cut it into thin strips.
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Step 12:
You can simply toss all the ingredients together in a bowl, but it looks nicer layered. Set a plating ring (6–7 inches / 16–18 cm across) on a serving plate. Spread the seared pork over the bottom and press it down. Pipe or spoon mayonnaise over the top. I put the mayonnaise in a piping bag and snipped off the tip — it's easier than using a spoon.
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Step 13:
For the next layer, add the canned pineapple and top it with mayonnaise as well.
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Step 14:
Next, add the fried mushrooms. You don't have to add mayonnaise here. You can swap the fried mushrooms for marinated ones.
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Step 15:
Sprinkle the mushrooms with grated cheese and top with mayonnaise.
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Step 16:
For the final layer, add the bell pepper. Use whatever color of pepper you like. You can swap the bell pepper for finely chopped tomatoes (it's best to remove the seedy centers first).
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Step 17:
Before serving, let the salad chill in the fridge for 1–2 hours. Then lift off the plating ring and garnish the salad with mushrooms and fresh herbs. Enjoy!
- Besides pork, you can use any other meat in this dish. Keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer to cook than pork, while chicken breast or turkey takes less.
- Buy fresh, medium-size mushrooms that are snowy white, with no spots, bruises, or off smell. They shouldn't feel slimy. Rinse them well under warm or cold running water to wash off any grit, and trim away any bad spots. Tiny mushrooms under 3/4 inch don't need peeling at all — just rinse them well. Larger button mushrooms are best peeled of their thin outer skin.
- Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always season to your own taste. If you're using a spice for the first time, remember that some are easy to overdo — chili pepper is a prime example.
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
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