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Print Recipe
Layered Vegetable Salad Recipe
Salad with simple ingredients, balanced to taste. Serving in layers makes these salads always presentable on the table.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. 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 made in layers, we take a large split ring or small cooking rings for serving. Peel the potatoes and cut them into small cubes. Put the cooking ring on a plate (dish), put the cut potatoes in the bottom layer.
    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 made in layers, we take a large split ring or small cooking rings for serving.
Peel the potatoes and cut them into small cubes. Put the cooking ring on a plate (dish), put the cut potatoes in the bottom layer.
  2. Mix sour cream with mayonnaise and lightly smear the potato layer.
    Mix sour cream with mayonnaise and lightly smear the potato layer.
  3. Next, put a layer of carrots in Korean, you can buy it or cook it according to one of the recipes on the site. We also lightly smear sour cream with mayonnaise.
    Next, put a layer of carrots in Korean, you can buy it or cook it according to one of the recipes on the site. We also lightly smear sour cream with mayonnaise.
  4. Clean the boiled beets, cut (or RUB) in thin strips, mix with prunes cut into strips.
    Clean the boiled beets, cut (or RUB) in thin strips, mix with prunes cut into strips.
  5. Put 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.
    Put 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, take the salad out of the refrigerator, remove the cooking ring, helping push. Sprinkle the salad with crushed walnuts, dried in a dry pan.
    Before serving, take the salad out of the refrigerator, remove the cooking ring, helping push. Sprinkle the salad with crushed walnuts, dried in a dry pan.

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