Recipe salad “Mimosa” classic useful to you just on the eve of March 8. After all, traditionally, this salad is prepared on a festive table.

Revision to REPLACE the ON YOUR WEBSITE offers you to arrange a holiday for myself and to cook a wonderful tasty layered salad “Mimosa” with rice, cheese and canned food.

Classic salad “Mimosa” in your recipe includes boiled potatoes. We also offer to make small adjustments, replacing the potatoes with rice, which goes well with fish – will be very tender and flavorful.

Salad “Mimosa” – composition:

  • 240 g of canned fish (tuna, salmon, sardines),
  • 5 eggs
  • 200 g of hard cheese
  • 100 g of rice,
  • 2 carrots,
  • 1 onion,
  • greens,
  • 100 g of mayonnaise,
  • salt to taste.

“Mimosa” salad – the recipe:

  • Carrots boil until tender and RUB on a coarse grater.
  • The eggs boil hard boiled and cool. Separate the yolks from the whites. Separately, RUB the yolks and whites on a small grater.
  • Rinse rice, boil in plenty of water to readiness, cast away on a colander and rinse.
  • Onions finely cut. Grind the herbs. Cheese RUB on a medium grater.
  • Tinned fish is clear of the spine and mash with a fork.
  • Put layers salad “Mimosa”, each layer to taste salt and grease with mayonnaise:
    1 layer rice,
    2 layer the carrot,
    3 layer – onion,
    4 layer – egg white,
    5 – layer fish fillets,
    6 layer – cheese
    7 layer – egg yolk,
  • Decorate the salad “Mimosa” with greens and serve.
  • Bon appetit!

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