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.
Cooked Turkey (or chicken) breast cut into small pieces.
Canned mushrooms (I cook with marinated white mushrooms) also cut into small cubes.
Grate cheese on a small grater.
Onions cut very finely.
If the Korean carrot is rubbed with a long straw, it is better to cut it across into several parts.
Greens (parsley/dill), chop.
To assemble the salad using a serving ring, as follows:
- onion, mayonnaise (or sour cream);
- mushrooms, mayonnaise;
- greens, mayonnaise;
Or put the salad in layers in a large salad bowl.