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.
Cut the cooked turkey breast (or chicken) 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 Korean carrots are rubbed with a long straw, it is better to cut it across into several parts.
Chop the greens (parsley / dill).
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!
