The festive Easter table is famous for the abundance of meat and hearty dishes. A beautiful delicious layered salad decorated with delicate patterns and flowers will be a great addition to the traditional Easter cake and eggs.
It is necessary
- - 3 boiled potatoes;
- - 200 g of smoked chicken;
- - 200 g of canned pineapples;
- - 5 boiled eggs;
- - 2 onions;
- - 2 apples;
- - 150 g mayonnaise;
- - 150 g sour cream;
- - 1 teaspoon lemon juice;
- - ground black pepper;
- - salt;
- For the marinade:
- - 200 ml of water;
- - 6 tablespoons of vinegar;
- - 2 teaspoons of sugar;
- - a pinch of salt;
- For decoration:
- - greens;
- - pomegranate seeds;
- - boiled carrots;
- - canned green peas;
- - Bell pepper;
Instructions
Step 1
Peel and grate potatoes. Add salt and pepper to taste. Remove the peel from the apples, remove the core, chop the pulp on a grater.
Step 2
Make a marinade with sugar, vinegar, salt, and water. Cut the onion into rings, pickle.
Step 3
Chop the smoked chicken into strips, chop the pineapples into cubes. Chop the eggs, set aside a part of the yolk and one white for decoration.
Step 4
Mix mayonnaise with sour cream, grease the dish with the resulting mass. Layer half the potato mass on it, then half the pickled onions.
Step 5
Spread half of the chicken, brush a little with mayonnaise sauce. Sprinkle the apple mass with lemon juice and spread half of it in the next layer.
Step 6
Put half of the egg mass on the apple layer, brush with mayonnaise sauce. Next, lay out some of the pineapple pieces. Subsequently, repeat the layers in the same order, only put the eggs on top.
Step 7
Dress up the salad. Sprinkle finely chopped egg yolk on top. Lay out the sprigs of greenery, lay out small flowers or "berries" from the pomegranate seeds.
Step 8
Form boiled carrots into a lettering, framed by a line of canned green peas and flowers, which can be cut from protein and bell peppers.
