Glade salad with honey mushrooms and sausage recipe. How to prepare a salad with honey mushrooms “Forest Glade”

“Forest Glade” salad is a universal dish that fits perfectly into the appetizing still life of any holiday feast. Ease of preparation, affordable ingredients and satiety are the main advantages of this culinary masterpiece. Why is the Lesnaya Polyana salad so popular? The fact is that this vegetable salad can be made “in a new way” each time, simply by changing some of its components. And how pleasing to the eye is the design of “Forest Glade”! Mushroom caps in a clearing of green onions, parsley and dill “reliably” hide the multi-layered culinary splendor of the salad.

How to prepare the “Forest Glade” salad? Detailed recipes with photos will help you master this simple science and soon you will be able to delight your guests with the creation of your own hands.

What do you need:
Pickled mushrooms (honey mushrooms) = 1 jar
Carrots (boiled) = 2 pcs.
Pickled cucumbers = 3 pcs.
Chicken breast (boiled) 1 pc.
Cheese=200 g
Boiled eggs=4 pcs.
Boiled potatoes = 4 pcs.
Greens (onion, parsley, dill)

Cooking:
Boil the carrots and then grate them on a coarse grater, cut the pickled cucumbers into thin slices, finely chop the boiled brisket, grate the cheese, and grate the boiled eggs on a coarse grater. Finely chop the greens.
Grease a salad bowl or pan with vegetable oil and cover it with cling film so that the edges hang over the salad bowl. Then, lay it tightly in layers in the following sequence:
mushrooms - greens - carrots - cucumbers - chicken breast - cheese - eggs - potatoes.
We do not grease layers 1 and 2 with mayonnaise, then grease the subsequent layers. Place the salad in the refrigerator overnight. And in the morning we take out the salad bowl or turn the pan over and carefully place it on a dish, pulling the edges of the film. Sprinkle the side edges of the salad with herbs or grated cheese.

Salad “Forest Glade” with honey mushrooms.

Who said that “Forest Glade” only requires champignons? Salted honey mushrooms in combination with boiled vegetables and fresh herbs will add an interesting taste to the dish. And yogurt is ideal as a layer instead of mayonnaise - it’s both delicious and good for your figure!

salted honey mushrooms – 150 g
boiled potatoes – 150 g
boiled chicken breast – 250 g
pickled cucumbers – 3 medium-sized pieces
hard-boiled eggs – 3 pcs.
green onion – 30 – 50 g
mayonnaise or natural yogurt (without additives) – 100 g

For salad, it is better to choose a glass deep salad bowl, since this will make it more convenient to monitor the arrangement of the multi-colored layers of the “clearing”. Place the honey mushrooms at the very bottom, caps down, and sprinkle with finely chopped green onions.

Spread a layer of onion with mayonnaise or yogurt, and then lay out finely chopped potatoes. Again we make a layer of mayonnaise.

The next layer of the Lesnaya Polyana salad will be pre-cooked and shredded chicken breast. Then – mayonnaise, a layer of finely chopped boiled eggs and mayonnaise again.

Place chopped cucumbers on top of the chicken meat, which we cover with a final layer of mayonnaise. Give the salad a nice shape and put it in the refrigerator for about an hour.

All that remains is to beautifully decorate the finished salad. Take a wide dish, cover the bowl with the chilled salad and turn it upside down. Carefully remove the container and that’s it – our “Forest Clearing” with honey mushrooms is ready!

Salad “Forest Glade” with champignons

The main “traditional” component of this salad is champignons. And a fabulous “forest clearing” can be created from a variety of products, the unusual taste combination of which will become a real revelation for your guests. So, let’s add another wonderful recipe to the “piggy bank” - an excellent alternative to the “Olivier” salad and the “Under a Fur Coat” herring.

marinated champignons – 400 g
boiled chicken fillet – 300 g
Korean carrots – 200 g
hard cheese – 150 g
potatoes – 2 – 3 pcs.
mayonnaise
green onions, parsley, dill

Place the champignons, caps down, on the bottom of a deep dish.

Sprinkle the mushrooms generously with finely chopped herbs - green onions, parsley, dill.

Cover the beautiful green “lawn” with a layer of chopped boiled potatoes (can be cut into cubes or grated on a coarse grater). Make a mayonnaise layer.

Boiled chicken meat must first be chopped with a knife and then “torn” into fibrous pieces. We make a meat layer and again mayonnaise.

The next layer of “Forest Glade” is Korean carrots, generously covered with the same mayonnaise.

The finishing touch to the salad will be grated cheese.

The finished work of culinary art should be slightly cooled in the refrigerator. After a few hours, all layers of the salad will be well soaked and you can turn the container over onto a large holiday dish. Green lettuce leaves will give the finished dish an appetizing look.

Salad “Forest Glade” with ham and sweet pepper.

The composition of “Forest Glade” may include a wide variety of additional ingredients. Each housewife always has her own “signature” recipe, which has a unique taste. What if there are no mushrooms on hand, and guests are on the way? After all, the “Forest Glade” salad can be prepared without champignons - let the clearing have cute and tasty “hedgehogs” instead of mushrooms.

Cooking products:

boiled potatoes – 2 pcs.
ham – 100 g
onions – 2 pcs.
boiled carrots – 2 pcs.
boiled eggs – 2 pcs.
bell pepper (yellow) – 1 pc.
processed cheese – 1 pc.
olives - a few for decoration
mayonnaise
parsley

Preparation:
Place a layer of grated boiled potatoes on a round dish. Lubricate with mayonnaise and sprinkle ham cut into small pieces on top.

Cut the onion into cubes and sprinkle on top of the ham. Another layer of mayonnaise.

Then evenly sprinkle the dish with boiled carrots, grated on a fine grater. Cut the sweet pepper into pieces and sprinkle with carrots. Don't forget to leave a little pepper for decoration.

Coat the surface of the dish with mayonnaise and sprinkle with grated yolk.

Now we give free rein to our imagination and begin to decorate our fairy-tale “clearing”. Sprinkle with green “grass” from chopped parsley, and make small “hedgehogs” from boiled egg whites. We cut out the eyes, noses and needles of these cute animals from olives. Pieces of bright yellow pepper will be used to create autumn leaves in the grass. Salad “Forest Glade” is ready!

Salad "Forest Glade"

This bright, incredibly beautiful salad will look great on the holiday table. It is very tasty, healthy, and quite easy to prepare. This snack looks like a cake, and in appearance it will really resemble a forest clearing.

Ingredients:
half a kilogram of chicken breast,
two potatoes,
one onion,
jar of pickled honey mushrooms,
hard cheese,
bunch of parsley,
vegetable oil,
mayonnaise.

Preparation:
Boil the potatoes in their jackets, peel and cut into small cubes. Boil the chicken breast, cool and cut into small pieces.
Take an enamel bowl and thoroughly grease its walls and bottom with vegetable oil.
Now put the parsley branches in a bowl.
Next, open the jar of honey mushrooms and put half of it in the next layer.
Next, place a layer of potatoes on top, and then a layer of mayonnaise.
The next layer will be finely chopped onions.
Next comes a layer of boiled chicken. Another layer of mayonnaise.
Grate the cheese on a fine grater and place it on the next layer.
Now we repeat all the layers: parsley, mushrooms, potatoes, chicken. Don’t forget to alternate each layer with mayonnaise.

Now cover our salad with a lid and put it in the refrigerator for half an hour.
After this time, remove the bowl from the refrigerator, take a knife and carefully separate the salad from the walls of the bowl. Then turn the bowl over onto a plate and carefully remove it.
Ideally, you should end up with a dish that looks like a green meadow with mushrooms peeking out from the greenery.

Salad "Forest Glade"

Ingredients:
Medium size potatoes – 12-16 pcs.
Boneless fish – 1 kg
Onion – 200 gr
Carrots – 300 gr
Hard cheese – 150 gr
Pickled mushrooms – 1 jar
Mayonnaise, salt, bay leaf and black pepper
For decoration lettuce, parsley or dill.

Recipe:
Peel the potatoes and cut out the “fungi” from them. Carefully, so as not to break, fry the “fungi” in a frying pan in oil and set aside for now. Add a little salt. Chop the onion coarsely, fry a little and place in a thin layer in a deep baking tray, lightly sprinkled with oil.
The next layer will be fish, which must be blanched in advance for 5 minutes in boiling water with black pepper and bay leaf. Instead of fish fillet, you can use meat, chicken fillet or mushrooms. Who loves what?
Cover the layer of fish with carrots, which are cut into strips or grated on a coarse grater and lightly stewed in oil. It turns out to be a “yellow field”, like in the forest in autumn.
Now it’s time for our “fungi”. They need to be placed with their caps up in the “clearing”, secured with vegetables and fish. Coat each “fungus” with mayonnaise on top. Grate the cheese on a coarse grater, mix it with a small amount of mayonnaise and place it on a field of carrots between the mushrooms.
Bake in the oven until the mushroom caps are golden brown. You can add a little liquid to the bottom of the baking sheet (fish broth, if you are preparing “Forest Glade” from fish, or meat broth, if you put meat).
The finished dish is served on the table, directly on a baking sheet. Looks amazing! Plus it’s juicy and melts in your mouth!

Calories: Not specified
Cooking time: Not specified

Salads should always be served at the holiday table, since they have become an integral part of our lives and we can’t live without them. And how can you refuse them if they are so beautiful and tasty, which is why all housewives have prepared and will continue to prepare salads. Beautifully decorated salads are especially appreciated, because they not only have tasty contents, but also a bright, attractive “wrapper,” so to speak. Today we will prepare the “Mushroom Glade” salad with Korean carrots, the recipe with photos is already waiting for you below. By the way, I also like this one.

Required Products:

- chicken fillet, chilled – 300 grams,
- pickled honey mushrooms – 200 grams,
- Korean carrots – 250 grams,
- large potatoes – 1 pc.,
- chicken eggs – 2 pcs.,
- fresh cucumber – 200 grams,
- onions – 1 pc.,
- green onion – 1 bunch,
- mayonnaise sauce – 200 grams,
- salt as desired.

Step-by-step recipe with photos:

I cook the chicken fillet with salt, cool it, and chop it into small squares. Cooled chicken is easier to cut, so I always cool the chicken thoroughly, even putting it in the refrigerator overnight.

I boil the potatoes. I had a large potato, so it was enough. I also salt the potatoes during cooking.

I chop the onion finely; it will harmonize well with the mushrooms.

I chop a fresh cucumber, it adds freshness to the salad, and overall it goes well with all foods.

I grate all the boiled eggs through a grater.

I line the bottom of the container with cling film and put the first layer of honey mushrooms, from which I drained the marinade in advance.

I cover the mushrooms with chopped green onions, creating the appearance of a forest clearing. Then I lightly pour the mayonnaise mesh over the onion.

I lay out cucumber cubes; they will stick perfectly to the mayonnaise and will not disintegrate in the salad. I lightly add fresh cucumber to the salad.

I put the next layer - Korean carrots. I just lightly sprinkle it with mayonnaise.

Then I spread a layer of onions, potatoes, and chicken. But I season the potatoes and chicken well with mayonnaise, since they are a bit dry on their own.

I sprinkle the salad with a layer of grated eggs. Lightly salt.

I pour a layer of mayonnaise over the final egg layer. I put the salad in the refrigerator for 45 minutes to soak.

Then I take out the salad, turn it over onto a flat dish, the salad will stick well, thanks to the last mayonnaise layer. Be sure to check out this collection

Mushrooms give salads an amazing aroma and refined taste.

There are a great many variations of salads with mushrooms.

Today we will look at options for preparing such a salad with incredibly tasty mushrooms -.

Option No. 1 “Forest glade” with chicken

Required ingredients:

chicken fillet – 1 pc.;
pickled honey mushrooms – 350 g;
medium-sized potatoes – 2 pcs.;
fresh cucumber – 2 pcs.;
chicken egg – 4-5 pcs.;
salt pepper;
for decoration - greenery;
mayonnaise.

Boil and cool the necessary ingredients: chicken, potatoes, eggs.

Next we lay it out in layers:

1st layer: place boiled, finely chopped chicken on the bottom of a salad bowl (it is advisable to take a larger diameter bowl); grease the layer with mayonnaise;
2nd layer: cut the pickled mushrooms (leave some whole for decoration), place on top of the chicken;
3rd layer: after the mushrooms comes potatoes, chopped or grated on a coarse grater, grease with mayonnaise;
4th layer: grate the cucumbers on a coarse grater, you can add salt and pepper;
5th layer: finely grated eggs are laid on top of all layers, greased with mayonnaise.

Advice to housewives: Squeeze the cucumber juice so that the salad does not become liquid.

We decorate the salad with caps of pickled mushrooms and herbs. Preparation takes less than an hour. Bon appetit.

Option No. 2 “Forest clearing” with honey mushrooms and Korean carrots

Required ingredients:

chicken breast – 300 g;
pickled honey mushrooms – 400 g;
egg – 3-4 pcs.;
hard cheese – 250 g;
potatoes (small) – 3 pcs.;
Korean carrots – 200 g;
mayonnaise + sour cream (1:1 mixture);
fresh herbs - several bunches.

Cooking process:

1st layer: chopped pickled mushrooms are laid out on the bottom of the salad bowl ( We leave some of the whole ones for decoration.), lubricated with the mixture;
2nd layer: chop the greens and lay them on top of the mushrooms, brush with mayonnaise;
3rd layer: on top of the greens - Korean carrots;
4th layer: then add grated boiled potatoes and secure everything with mayonnaise;
5th layer: cut boiled chicken into small cubes (very tasty with smoked chicken breast), lay out, grease with mayonnaise mixture;
6th layer: boil hard-boiled eggs, grate on a grater (large);
7th layer: grate hard cheese on a coarse grater, grease with sour cream and mayonnaise mixture.

Take note: we decorate the salad with herbs, pickled honey mushrooms, from tomatoes you can make fly agarics with drops of mayonnaise, from cucumber you can make a basket for mushrooms.

Cooking time: 50 minutes. Bon appetit!

Option No. 3 “Mushroom Glade” with ham

Required ingredients:

pickled honey mushrooms – 350-400 g ( you need to choose large mushrooms);
cheese (hard, for example, Dutch, Russian) – 100 g;
potatoes (large) – 1 pc.;
cucumber (fresh) – 1 pc.;
ham – 300 g;
chicken egg – 3 pcs.;
mayonnaise-sour cream mixture.
greens (parsley, green onions, dill) - 2 bunches.

Cooking technology:

Boil and then cool the potatoes and eggs.

1st layer: place honey mushrooms on the bottom of the salad bowl ( It’s better to lay out the pickled mushrooms caps down);
2nd layer: spread grated hard cheese on top of honey mushrooms and season with mayonnaise-sour cream mixture;
3rd layer: cucumber, cut into strips;
4th layer: lay out diced ham, pre-greased with mayonnaise;
5th layer: place grated eggs on top of the ham;
6th layer: grated potatoes, greased with mayonnaise and sour cream mixture.

After an hour, turn the salad over so that the mushrooms are on top. Decorate the space between the mushrooms with parsley. The salad is ready to eat. Bon appetit to you and your loved ones!

How to prepare a salad with honey mushrooms, see the following video:

The Mushroom Glade salad has become incredibly popular, and in various variations. We have several proven and delicious recipes on our website. I suggest you prepare a festive version of the meadow snack bar with honey mushrooms. The salad contains only available ingredients. Mushrooms can be used either from homemade or purchased ones.

You probably already got acquainted with the full list of ingredients at the “start” of the recipe. Chicken and vegetable ingredients are pre-cooked in salted water until tender.

The “Mushroom Glade” salad with honey mushrooms is prepared in layers, only unlike its upside-down brothers, the “Glade with honey mushrooms” will be arranged in the classic way. Each layer one after another. The first one is potato. Potatoes are cut into cubes. My country potatoes turned out too crumbly. So the cubes turned out not quite cubic.

The potatoes are distributed in a main layer on the bottom of the serving dish. Lightly seasoned with mayonnaise.

Pickled cucumbers are cut into small cubes.

The onion is chopped into cubes.

Spread over potatoes. Moreover, there is an onion layer on top of the cucumber layer, and a little mayonnaise.

Carrots are cut into small cubes.

Cover with a layer of onions. A little mayonnaise.

Chicken breast is chopped into arbitrary pieces.

Spread a generous layer over the carrot layer.

And a light layer of grated chicken egg.

Fresh dill is chopped with a knife.

It is distributed around the egg layer in a ring.

Pickled honey mushrooms are “planted” on the clearing as a finishing layer.

If desired, the salad can be decorated with a cherry ladybug or a carrot butterfly, like mine.

The dish is covered with cling film and placed in the refrigerator for an hour to soak. After which it is served to the table as a festive snack.

“Mushroom Glade” salad with honey mushrooms is ready!

Mushrooms are a great addition to any dish. They impart rich flavor and have high nutritional value, not inferior to various types of meat, fish and seafood. Try making the “Mushroom Glade” salad with honey mushrooms, the recipes for which we offer. All of them are quite simple and democratic, so they will fit well into the everyday menu, and if you spend a little time on spectacular design and non-standard presentation, they will take their rightful place on the holiday table.

An original salad with two types of mushrooms - honey mushrooms and champignons, meat, cheese, vegetables and canned pineapples will give you a bright and unforgettable taste sensation.

Cooking time: 20 minutes
Number of servings: 10

Ingredients:

pickled honey mushrooms (300 g);
marinated champignons (300 g);
ham/boiled/smoked chicken fillet/ (400 g);
boiled potatoes (medium, 3-4 pcs.);
canned pineapple (200-300 g);
boiled chicken egg (5 pcs.);
soft creamy/processed cheese (200 g);
dill/parsley (1 bunch);
garlic (4-5 cloves);
iceberg lettuce/romaine/lettuce (for decoration, 100 g);
salt (to taste).

Preparation:

Cut the ham into strips.
Remove the champignons from the marinade and cut into pieces.
Drain the marinade from honey mushrooms, leave small mushrooms whole, cut large ones.
We take the pineapples out of the syrup and cut them into strips.
We clean and chop the onion.
Peel the eggs and grate them on a medium grater.
We clean the garlic and pass it through a press.
In a separate container, mix cheese, eggs, garlic, 1 tbsp. l. mayonnaise and ground pepper.
Wash the dill, dry with paper towels and chop.
Wash the lettuce leaves and dry them.
We form the salad in a deep plate, covering the bottom with cling film, or on a flat dish using a cooking ring. We lay out all the ingredients in layers, greasing each layer with mayonnaise and adding salt and pepper as desired.
The first layer is honey mushrooms.
The second is the onion.
The third layer is champignons.
The fourth is dill.
Fifth – eggs with cheese and garlic.
The sixth layer is ham.
Seventh – pineapples.
The eighth layer is potatoes.
Place the finished salad in the refrigerator for at least 40 minutes.
Before serving, cover the dish with a flat plate and turn it over. Decorate with lettuce leaves.

We invite you to watch a video recipe for a dish that uses a slightly different set of ingredients:

A delicious, incredibly satisfying salad with pickled honey mushrooms and smoked chicken is prepared very quickly and guarantees an impressive result.

Cooking time: 25 minutes
Number of servings: 6

Ingredients:

pickled/fried honey mushrooms (350 g);
smoked chicken fillet (350 g);
boiled potatoes (large, 3 pcs.);
pickled cucumber (3 pcs.);
onions/green (2 pcs./1 bunch);
lettuce/romaine/iceberg salad (for decoration, 120 g);
cherry tomato (for decoration, 2 pcs.);
olive oil (100 ml);
mayonnaise (100 g);
dried basil (1 tsp);
dried rosemary (0.5 tsp);
ground black pepper (to taste);
salt (to taste).

Preparation:

Peel the potatoes and put them through a vegetable cutter.
Cut the meat into small cubes.
Remove the cucumbers from the marinade and cut them into cubes, draining them of excess liquid.
Remove the mushrooms from the marinade. We leave a few pieces for decoration, and cut the rest into small pieces.
We clean and chop the onion.
Wash the cherry tomatoes and cut them into quarters.
Wash the lettuce leaves, dry them with paper napkins and cut them into large pieces (you can tear them with your hands).
Let's make the sauce. In a deep container, mix olive oil, dried herbs (basil and rosemary), ground pepper and salt.
In a deep container, mix meat, cucumbers, potatoes, mushrooms, onions, and mayonnaise.
This dish is best served in portions. Place lettuce leaves on a plate and place the salad on them in a heap or using a cooking ring. We decorate the top with tomato slices and pickled mushrooms, and make drops of spicy sauce around it (see photo).

We invite you to watch a video recipe for a similar dish:

Quick to prepare, nutritious and healthy, the salad will be an excellent lunch for the whole family. It can serve not only as an independent snack, but also served as a side dish for main courses.

Cooking time: 20 minutes
Number of servings: 7

Ingredients:

canned red/white beans (200-300 g);
fresh carrots (3-4 pcs.);
pickled cucumber (3-4 pcs.);
sour apple (large, 2-3 pcs.);
lemon (1 pc.);
onions/green (2 pcs./1 bunch);
parsley/dill/basil (for decoration, 1 bunch);
mayonnaise (200 g);
ground black pepper (to taste);
salt (to taste).

Preparation:

Wash the carrots, peel them and grate them on a Korean carrot grater or simply on a coarse grater.
Remove the cucumbers from the marinade and cut into strips, draining excess liquid.
Wash the lemon, cut it in half and squeeze out the juice (if the lemon is large, then one half is enough).
Wash the apple, remove the core and cut off the peel. Grate the pulp on a coarse grater and mix with lemon juice.
We clean and chop the onion.
We take honey mushrooms out of the marinade, cut large mushrooms into pieces.
Place the canned beans in a colander.
Wash the parsley, dry it with paper towels and divide it into small branches.
In a deep container, mix carrots, cucumbers, apples, onions, honey mushrooms and beans (we leave a few for decoration). Season the salad with mayonnaise, salt and pepper to taste.
Decorate the finished dish with beans and herbs.
It is recommended to cool the salad before serving.

We invite you to watch a video recipe for a dish that differs slightly in preparation method from the described option:

Salad with fried mushrooms will perfectly complement your holiday table. It is very tasty and tender, so guests eat it one of the first.

Cooking time: 20 minutes
Number of servings: 6

Ingredients:

fried/marinated honey mushrooms (350 g);
boiled potatoes (3-4 pcs.);
boiled carrots (3 pcs.);
onions/green (2 pcs./1 bunch);
processed cheese (200 g);
boiled chicken egg (5 pcs.);
dill/parsley (1 bunch);
mayonnaise (200 g);
mustard (1 tbsp.);
salt (to taste).

Preparation:

Peel and grate boiled vegetables (potatoes and carrots) on a coarse grater.
Peel the onion and finely chop it.
Remove the shells from the eggs, separate the whites from the yolks and grate them separately on a fine grater.
Grate the cheese on a medium grater.
Wash the dill, dry with a paper towel and chop.
We make a spicy dressing - mix mayonnaise with mustard.
We form the salad in layers, greasing them with mayonnaise and adding salt to taste.
The first layer is potatoes.
The second is the onion.
The third layer is honey mushrooms.
The fourth is carrots.
The fifth is protein.
The sixth layer is cheese.
The seventh is the yolk.
The eighth layer is dill.

Bon appetit!

This winter salad is sure to please anyone who loves pumpkin. The dish turns out to be very satisfying, despite the minimal set of ingredients.

Cooking time: 15 minutes
Number of servings: 6

Ingredients:

Preparation:

Peel and chop the onion. Place in a heated frying pan with a small amount of vegetable oil.
We wash the honey mushrooms and let them drain in a colander. We cut large mushrooms, small ones can be left whole. Add them to the pan with the onions and fry until golden brown.
Peel the potatoes and grate them on a coarse grater.
Grate the pumpkin on a coarse grater.
Peel the eggs and grate them on a fine grater.
Wash the dill and basil and dry on a paper towel.
We form the dish in layers, covering each of them with a mayonnaise mesh, adding salt and pepper to taste.
The first one is potatoes.
The second is onions and mushrooms.
The third one is pumpkin.
The fourth is eggs.
Cool the finished dish and garnish with sprigs of basil and dill before serving.

Salad ready!

How to bake pumpkin for salad

First, wash the pumpkin thoroughly, remove the seeds and cut off the peel. Cut the pulp into small pieces and place in a baking dish, salt, pepper and sprinkle with olive oil. Place the pan in the oven, preheated to 180 ℃. Bake for 20-25 minutes.

A bright colorful salad with honey mushrooms, Korean carrots and cheese will bring great pleasure to fans of spicy, moderately spicy dishes.

Cooking time: 15 minutes
Number of servings: 7

Ingredients:

pickled/fried honey mushrooms (400 g);
Korean carrots (350 g);
fresh cucumber (4 pcs.);
onions/green (1 bunch/2 pcs.);
soft cream cheese (200 g);
cherry tomato (for decoration, 3 pcs.);
dill/parsley (for decoration, 1 bunch);
mayonnaise (150 g);
ground black pepper (to taste);
salt (to taste).

Preparation:

Place the pickled mushrooms in a colander to get rid of excess liquid.
Wash the cucumbers, cut off the tails and cut into strips. You can use a Korean carrot grater.
Cut the cheese into short strips.
Peel and chop the onion.
Wash the tomatoes and cut them in half.
Wash the dill, dry it with a paper towel and divide it into small branches.
In a deep container, mix honey mushrooms, Korean carrots, cucumbers, onions, and cheese. Season the salad with mayonnaise, salt and pepper to taste.
Decorate the finished dish with halved tomatoes and dill.
Before serving, place the salad in the refrigerator for at least 30 minutes.

Check out the video recipe for preparing a salad with a different version of the ingredients used:

You can please your loved ones with this treat by serving it for a family dinner, or guests at any holiday banquet.

Cooking time: 40 minutes
Number of servings: 7

Ingredients:

fresh/pickled honey mushrooms (400 g);
ham/salami sausage/smoked chicken fillet (350 g);
rice (150 g);
chicken egg (5 pcs.);
garlic (2-4 cloves);
parsley/dill/basil/rosemary/mint (for decoration, 3-4 sprigs);
mayonnaise (150 g);
vegetable oil (for frying, 60 ml);
ground black pepper (to taste);
salt (to taste).

Preparation:

Wash the mushrooms, cut them into pieces and fry in vegetable oil until the liquid has completely evaporated. Before finishing cooking, salt and pepper the mushrooms.
Wash the rice and boil in salted water for 20 minutes over low heat.
Boil the eggs hard (10-15 minutes after the water boils).
Cut the ham into small cubes.
We peel the eggs and pass them through a vegetable cutter.
Peel the garlic and squeeze it through a press.
Wash the parsley, dry it and separate the leaves.
Make the dressing - mix mayonnaise with garlic.
We form the salad in layers, greasing them with mayonnaise-garlic sauce.
The first layer is rice.
The second is honey mushrooms.
The third one is ham.
The fourth layer is eggs.
Decorate the finished salad with parsley leaves. You can serve it immediately or after cooling for a short time.