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Print Recipe
Mushroom Salad Recipe
Bright, delicious, juicy salad with a rich taste. Hearty, but not heavy. Moderately spicy, original.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Onion cut into half rings, mushrooms plates. Fry in vegetable oil until tender. Pre- boil the beans and eggs.
    Onion cut into half rings, mushrooms plates. Fry in vegetable oil until tender. Pre- boil the beans and eggs.
  2. To the beans add the fried mushrooms and eggs cut into cubes.
    To the beans add the fried mushrooms and eggs cut into cubes.
  3. Cut the chicken into cubes, pass the garlic through the press. Finely chop the dill, add the pomegranate seeds and literally a spoonful of mayonnaise / yogurt/ sour cream. Salt in the salad is better to use a bright , specific, with a spicy note of spices ( Adygeya / Svan/Georgian/). Mix the salad.
    Cut the chicken into cubes, pass the garlic through the press. Finely chop the dill, add the pomegranate seeds and literally a spoonful of mayonnaise / yogurt/ sour cream. Salt in the salad is better to use a bright , specific, with a spicy note of spices ( Adygeya / Svan/Georgian/). Mix the salad.

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