Layered salad with mushrooms, meat and processed cheese
6 servings
60 minutes
Layered salad with mushrooms, meat, and processed cheese is a true culinary masterpiece that combines tenderness and richness of flavors. Its roots trace back to European cuisine, where the layered structure of dishes is valued for the harmony of ingredients. Juicy boiled carrots, tangy pickled cucumbers, tender chopped meat, and creamy processed cheese create a rich texture. Canned champignons add a light mushroom note while spices enhance the flavor of each layer. A long soak in the refrigerator makes the salad even richer by allowing the ingredients to exchange aromas. It is perfect for festive dinners and family gatherings, delighting both the eye and palate. Such a salad is not just a dish — it’s a celebration of harmonious combinations that leaves a pleasant memory.
1
The salad is layered. Grease a deep large salad bowl with vegetable oil, place the mushrooms cap-side down to fill the bottom of the bowl, then add the onion (cut the onion into half rings, marinate in vinegar mixed with water, and then squeeze), and drizzle with mayonnaise.
- Canned champignons: 1 jar
- Onion: 1 piece
- Mayonnaise: to taste
2
Next layer is boiled carrots (grated), then pickled cucumbers (sliced thinly), drizzle with mayonnaise. Then add a layer of chopped meat (boiled), more mayonnaise, then processed cheese (grated), mayonnaise, boiled potatoes (grated), mayonnaise, eggs (finely chopped), mayonnaise. Season layers with salt and pepper to taste (except for cheese and cucumbers).
- Carrot: 2 pieces
- Pickles: 2 pieces
- Mayonnaise: to taste
- Pork: 200 g
- Processed cheese: 2 pieces
- Potato: 2 pieces
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Put the salad in the fridge for 12 hours.