Boil the rice. It is better to do this in advance, so that the rice cools down and dries a little. Mix the rice with 2 tablespoons of mayonnaise, add salt. Place in a salad bowl or just the first layer.
Boil the squid, peel off the skins, films and trim the lilac edges ( not essential). Cut the squid into strips. Lay out the second layer. Season with salt and pepper and mix with 2 tablespoons of mayonnaise.
Peel the onion, cut it into vertical petals or a semicircle. Pour in the table vinegar for 2 minutes, then let the vinegar drain. Put the onion on the squid.
Peel the pears, set aside a couple of slices for decoration. Cut into medium strips. Place on the onion. Add a little salt. Grease 2 tablespoons of mayonnaise.
Hard-boiled eggs, cool. Peel and separate the whites. Grate the whites on a fine grater, put them on the pears.
Let the salad stand for a couple of hours, but if you do not have time, mix each product separately with mayonnaise in a bowl and lay out in layers.
Well, we will decorate a little, very, very slightly.