A beautiful and bright layered salad with mushrooms, carrots in Korean and cheese. Juicy, tender, slightly spicy, satisfying, but not at all heavy. Despite its simplicity, this salad will look very decent on the festive table. Help yourself, it’s delicious!
Boiled turkey (or chicken) breast cut into small pieces.
Canned mushrooms (I cook with pickled porcini mushrooms) are also cut into small cubes.
Grate the cheese on a fine grater.
Chop the onion very finely.
If the carrot is rubbed in Korean with a long straw, it is better to cut it across into several parts.
Chop the greens (parsley/dill).
Assemble the salad using the serving ring as follows:
– onion, mayonnaise (or sour cream);
– mushrooms, mayonnaise;
– greens, mayonnaise;
– carrots in Korean.
Or put the salad in layers in a large salad bowl.
Everything is ready!