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 Layered Vegetable Salad Recipe
Salad of simple ingredients, balanced to taste. Serving in layers makes these salads always presentable on the table.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. The salad preparation time (15 minutes) is assumed if the beets and potatoes are cooked, and the Korean carrots are already cooked. Since the salad is prepared in layers, we take a large split ring or small cooking rings for serving. Peel the potatoes and cut them into small cubes. Place the burner on a plate, put the sliced potatoes in the bottom layer.
    The salad preparation time (15 minutes) is assumed if the beets and potatoes are cooked, and the Korean carrots are already cooked. Since the salad is prepared in layers, we take a large split ring or small cooking rings for serving. Peel the potatoes and cut them into small cubes. Place the burner on a plate, put the sliced potatoes in the bottom layer.
  2. Mix sour cream with mayonnaise and lightly spread the potato layer.
    Mix sour cream with mayonnaise and lightly spread the potato layer.
  3. Next, lay out a layer of carrots in Korean, you can buy it or cook it according to one of the recipes on the website. Sour cream is also lightly lubricated with mayonnaise.
    Next, lay out a layer of carrots in Korean, you can buy it or cook it according to one of the recipes on the website. Sour cream is also lightly lubricated with mayonnaise.
  4. Peel boiled beets, cut (or rub) into thin strips, mix with sliced prunes.
    Peel boiled beets, cut (or rub) into thin strips, mix with sliced prunes.
  5. Lay out the next layer, lightly tamp it with a pusher, smear with sour cream and mayonnaise. Before use, this salad must be cooled for at least 2 hours so that the layers are well soaked. Put it in the refrigerator.
    Lay out the next layer, lightly tamp it with a pusher, smear with sour cream and mayonnaise. Before use, this salad must be cooled for at least 2 hours so that the layers are well soaked. Put it in the refrigerator.
  6. Before serving, remove the salad from the refrigerator, remove the burner, helping to push through. Sprinkle the salad with chopped walnuts, dried in a dry pan.
    Before serving, remove the salad from the refrigerator, remove the burner, helping to push through. Sprinkle the salad with chopped walnuts, dried in a dry pan.
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