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Print Recipe
Salad Layer "Carousel" Recipe
Beautiful and bright layered salad with mushrooms, Korean carrots and cheese. Juicy, gentle, slightly spicy, nourishing, but not heavy. Despite the simplicity, this salad will look very worthy on the holiday table.
Prep Time 3 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 3 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cooked Turkey (or chicken) breast cut into small pieces. Canned mushrooms (I cook with marinated white mushrooms) also cut into small cubes.
    Cooked Turkey (or chicken) breast cut into small pieces.
Canned mushrooms (I cook with marinated white mushrooms) also cut into small cubes.
  2. Grate cheese on a small grater. Onions cut very finely.
    Grate cheese on a small grater.
Onions cut very finely.
  3. If the Korean carrot is rubbed with a long straw, it is better to cut it across into several parts. Greens (parsley/dill), chop.
    If the Korean carrot is rubbed with a long straw, it is better to cut it across into several parts.
Greens (parsley/dill), chop.
  4. To assemble the salad using a serving ring, as follows: -Turkey; - onion, mayonnaise (or sour cream); - mushrooms, mayonnaise; -cheese; - greens, mayonnaise; -Korean carrot. Or put the salad in layers in a large salad bowl. You're done!
    To assemble the salad using a serving ring, as follows:
-Turkey;
- onion, mayonnaise (or sour cream);
- mushrooms, mayonnaise;
-cheese;
- greens, mayonnaise;
-Korean carrot.
Or put the salad in layers in a large salad bowl.
You're done!

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