Peel the squid one by one into boiling salted water and cook for 45 seconds. After cooling, cut into thin rings.
We put cubes of canned pineapple on the squid, filtered from the juice.
Put the crab sticks on top, cut into thin circles.
Grate the cheese on a coarse grater.
For dressing, mix sour cream, mayonnaise, mustard, lemon juice, garlic mush. Add a pinch of salt and pepper, sprinkle with dried oregano. We fill the salad. Try to add salt. Put each portion on a lettuce leaf, sprinkle with grated cheese and garnish with your favorite herbs.
