Quite fast in cooking, with a pleasant aroma-this salad can decorate both a festive table and a quiet family dinner. Meat salads with the addition of various vegetables are recommended to be added at the very end of cooking, and it is best just before serving, otherwise they can "flow" and lose their attractive appearance, disappointing both the hostess and guests.
Put the beef fillet to cook, and during this time we cook vegetables. Chop the carrots on the vegetable cutter.
Fry in a small amount of vegetable oil, salt and pepper to taste.
While the carrot cools, cut into half rings and blanch the red salad onions.
Cut boiled beef into strips.
For a change I decided to make two versions of the salad, but you can do so is to fill the salad sauce and dressing. We make a dressing for the first option-from olive oil, red wine vinegar, lime juice and garlic.
For the second option for the sauce is mayonnaise mixed with ketchup.
So, mixed all the ingredients for the salad.
The first option with filling, covered and let stand for two hours, soaked, ideally eat the next day.