Christmas Salad



4 boiled potatoes

1 boiled chicken fillet

4 boiled eggs

3 cooked beets

4 tbsp. mayonnaise

1/2 bunch parsley

4 tbsp. olive oil

2 green onions chopped

1 clove garlic chopped

Cheese grated plus small piece of

cheese for decoration

Salt, pepper

Pomegranate Seeds

Red bell pepper


Prepare separately 4 mini salads:

1. Mash the boiled potatoes with a fork,

add 2 tbsp. olive oil, finely chopped onion,

chopped parsley, salt pepper. Stir.

2. Cut boiled chicken fillet into small

pieces, add 2 tbsp. mayonnaise, salt,

pepper. Stir.

3. Cut boiled beets  into small pieces,

add 2 tbsp. olive oil, finely chopped garlic,

a little parsley, salt, pepper. Stir.

4. Cut eggs into pieces, add salt, pepper and

2 tbsp. mayonnaise. Stir.

Place a round shape forming salads on a

platter and lay out 4 layers:

potato salad;

potato salad;

beet salad;

egg salad.

Sprinkle the top layer with grated cheese.

Decorate salad with pomegranate seeds,

parsley, slices of red sweet pepper and a slice of cheese.

Place salad  in the fridge for 1 hour.

Take off the round shape before serving.

Bon Appetite!


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