The festive Easter table is famous for its abundance of meat and hearty dishes. A beautiful addition to the traditional Easter cake and eggs will be a beautiful delicious layered salad, decorated with delicate patterns and flowers.
Pick your recipe
You will need
- - 3 boiled potatoes;
- - 200 g smoked chicken;
- - 200 g canned pineapple;
- - 5 boiled eggs;
- - 2 onions;
- - 2 apples;
- - 150 g of mayonnaise;
- - 150 g sour cream;
- - 1 teaspoon of lemon juice;
- - ground black pepper;
- - salt;
- For marinade:
- - 200 ml of water;
- - 6 tablespoons of vinegar;
- - 2 teaspoons of sugar;
- - a pinch of salt;
- To decorate:
- - greens;
- - pomegranate seeds;
- - boiled carrots;
- - canned green peas;
- - Bell pepper;
Instruction manual
1
Peel the potatoes, grate. Add salt, pepper to taste. Remove the peel from the apples, remove the core, grind the flesh.
2
Make a marinade from sugar, vinegar, salt and water. Cut the onion rings, pickle.
3
Chop the smoked chicken into strips, chop the pineapples into cubes. Chop the eggs, part of the yolk and one protein lay for decoration.
4
Mix mayonnaise with sour cream, grease the resulting mass of the dish. Lay on it half the potato mass, then half the pickled onions.
5
Spread half the chicken meat, a little grease with mayonnaise sauce. Sprinkle the apple mass with lemon juice and spread the next half with the next layer.
6
Put half the egg mass on the apple layer, brush with mayonnaise sauce. Next, lay out some of the pineapple slices. Subsequently, repeat the layers in the same order, only lay the eggs with the top layer.
7
Decorate the salad. Sprinkle the egg yolk chopped on a fine grater on top. Lay out sprigs of greenery, lay out small flowers or “berries” from pomegranate seeds.
8
Form an inscription from boiled carrots framed by a path of canned green peas and flowers that can be cut from protein and sweet pepper.