Salad “Shanghai” Recipe
The site has two recipes for Shanghai salad and two more variants with similar names, all different and all a little similar. In my opinion, they are all too heavy. My version of the salad is very light, not weighted with unnecessary components.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the meat into small cubes. The recipe provides boiled chicken, but I did it with smoked, it’s also delicious, but it won’t be so easy.
  2. Drain the liquid from the mushrooms, and squeeze the mushrooms themselves slightly. Add to the meat.
  3. Just drain the liquid from the corn, pour the grains into a bowl with salad.
  4. Cut the olives into slices. I have half a jar of olives and olives left since the anniversary, I decided to use both.
  5. Lightly squeeze the pineapples from the syrup and cut each piece into three pieces. Add to the salad.
  6. It was coriander’s turn. Finely chop it and put it in the same place…
  7. Put the mayonnaise in a bowl, squeeze lemon juice into it and mix well.
  8. Season the salad mixture with salt and pepper, season with mayonnaise (as little as possible) and place on a flat dish covered with lettuce leaves.
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