Festive, and even more so New Year's table is not complete without salads. In addition to light snacks and vegetable and fruit salads, the hostesses prepare at least one hearty salad. Canned pineapple salads are always popular, which add lightness and exoticism to the dish.
South Coast salad
For 6 servings you will need:
- 10 eggs;
- crab sticks - 200 g;
- onions - 1 piece;
- canned pineapples - 400 g;
- hard cheese - 150g;
- vinegar for pickling onions;
- mayonnaise.
Put all products on a deep dish in layers, smearing with mayonnaise. First, boil the eggs and separate the whites from the yolks. Cut the onion into half rings and marinate in 7% vinegar for 5 minutes.
The first layer is coarsely grated squirrels. Then diced crab sticks. The third layer is pickled onions; to remove strong acid, onions can be rinsed under cold water.
The next step is to chop the pineapples and sprinkle the onions on top. The fifth layer of salad is grated cheese, and at the end we decorate the dish with finely grated yolk. The top of the salad may not be coated with mayonnaise.
Sea exotic salad
For 6 servings you will need:
- canned pineapples - 400 g;
- canned green peas - half a can;
- eggs - 4 pieces;
- squids - 3 pieces;
- green onions - to taste;
- mayonnaise.
Peel the squid and boil for 1-2 minutes in boiling water. Chop the squid into strips, cut the remaining ingredients into medium cubes, add canned green peas and season with light low-fat mayonnaise.
