Meat Salad Recipe
Quite quick to prepare, 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 the guests.
Servings
10
Cook Time
90minutes
Servings
10
Cook Time
90minutes
Ingredients
Instructions
  1. For the salad, we will need the following products.
  2. We put the beef fillet to cook, and at this time we cook vegetables. Chop the carrots on a vegetable cutter.
  3. Fry in a small amount of vegetable oil, add salt and pepper to taste.
  4. While the carrots are cooling, cut into half rings and blanch the red salad onion.
  5. Cut the boiled beef into strips.
  6. For a change, I decided to cook two salad options, but you can do this – fill the salad with sauce and dressing. We prepare the dressing for the first option – from olive oil, red wine vinegar, lime juice and garlic.
  7. For the second version of the sauce, mayonnaise mixed with ketchup is used.
  8. So, we mixed all the ingredients for the salad.
  9. The first option with stuffing, cover and let stand for two hours, soak, ideally eat the next day.
  10. The second option is with sauce to soak.
  11. Ready!
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