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 Salad Layer "Carousel" Recipe
A beautiful and bright layered salad with mushrooms, Korean carrots and cheese. Juicy, tender, slightly spicy, satisfying, but not heavy. Despite its simplicity, this salad will look very decent on a festive table.
Course Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 3 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 3 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cut the cooked turkey breast (or chicken) into small pieces. Canned mushrooms (I cook with pickled porcini mushrooms) are also cut into small cubes.
    Cut the cooked turkey breast (or chicken) into small pieces. Canned mushrooms (I cook with pickled porcini mushrooms) are also cut into small cubes.
  2. Grate the cheese on a fine grater. Chop the onion very finely.
    Grate the cheese on a fine grater. Chop the onion very finely.
  3. If Korean carrots are rubbed with a long straw, it is better to cut it across into several parts. Chop the greens (parsley / dill).
    If Korean carrots are rubbed with a long straw, it is better to cut it across into several parts. Chop the greens (parsley / dill).
  4. Assemble the salad using a serving ring as follows: - Turkey; - onion, mayonnaise (or sour cream); - mushrooms, mayonnaise; - cheese; - greens, mayonnaise; - Korean carrots. Or put the salad in layers in a large salad bowl. You're finished!
    Assemble the salad using a serving ring as follows: - Turkey; - onion, mayonnaise (or sour cream); - mushrooms, mayonnaise; - cheese; - greens, mayonnaise; - Korean carrots. Or put the salad in layers in a large salad bowl. You're finished!
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