Salad with champignons
4 servings
30 minutes
This salad is a great opportunity to make friends with polar ingredients that randomly languish in the refrigerator. It would seem, grapes and onions? Walnuts and mayonnaise? What kind of friendship can there be here? But the union turns out to be really strong, and all because it is steadfastly restrained by a universal mushroom - the practical champignon. The salad turns out to be satisfying, but at the same time refreshing and not heavy.
1
Chop the onion into small cubes.
- Onion: 1 head
2
Heat vegetable oil in a pan and fry the onion until golden brown.
- Vegetable oil: 50 ml
- Onion: 1 head
3
Transfer the onion to a clean bowl.
4
Slice the mushrooms; if they are large, cut them into slices 5-7 mm thick.
- Button mushrooms: 400 g
5
Fry them in the same pan where the onion was fried until golden brown.
- Button mushrooms: 400 g
6
Cut the grapes in half and remove the seeds if there are any.
- White grapes: 200 g
7
Chop the nuts not too finely, so that there are pieces in the salad that can be chewed.
- Walnuts: 70 g
8
Mix the prepared onions and mushrooms with grapes and walnuts, add chopped parsley, and dress with mayonnaise. Set aside some nuts and parsley for garnish.
- Onion: 1 head
- Button mushrooms: 400 g
- White grapes: 200 g
- Walnuts: 70 g
- Parsley: 20 g
- Mayonnaise: 70 g
9
Place the salad on a dish or individual plate, and garnish with nuts and parsley.
- Walnuts: 70 g
- Parsley: 20 g
