I already wrote about mimosa salad. Mimosa salad got its name because of its appearance. Especially if it is properly decorated with dill and yolk, it definitely resembles spring mimosa flowers.

In the countries of the former Soviet Union, mimosa salad was extremely popular. It even began to outshine such salads as herring under a fur coat.

As a result of such popular love, new ingredients appeared in the salad, but this did not make it any worse.

The main ingredients of the salad are fish, usually canned, whites and yolks of boiled eggs, butter, onions and mayonnaise.

But as I already said, now other ingredients are added, and the salad is still considered a classic.

These are the salads we will prepare for you.

Menu:

1. Mimosa salad - classic recipe

Ingredients:

• Canned fish in oil - 1 can
• Potatoes - 4 pcs.
• Carrots - 3-4 pcs.
• Eggs - 4 pcs.
• Onions - 2 heads
• Mayonnaise to taste
• Dill greens

Preparation:

1. Drain the oil from the canned fish, place the fish in a deep bowl and mash with a fork.

2. Wash the potatoes and carrots, peel them, grate them on a coarse grater, placing each vegetable in a separate cup.

3. Finely chop the onion.

4. Boil the eggs hard, let cool, separate into whites and yolks. Grate the whites on a coarse grater.

5. Either grate the yolks on a fine grater or rub them with your hands.

6. We begin to collect the salad. We will collect the salad in a pastry ring. Of course, you can do this without a ring. We lay out the first layer of fish.

7. Level the fish evenly over the entire area of ​​the ring, lightly compact it, and season with mayonnaise. Season with mayonnaise to your liking. Some people love a lot, some less. We put a little, just enough to cover the entire surface in a thin layer.

8. Lay out the next layer of whites. We also compact it. We compact it very simply, put your hand into a plastic bag and press down the layer with your hand. Lubricate the whites with mayonnaise.

9. Then lay out a layer of boiled carrots. You can boil all the vegetables in advance, the day before, so that they cool thoroughly. We compact the carrots and season with mayonnaise.

10. Lay out a layer of onions and season with mayonnaise.

11. Lay out the next layer of yolks, again season with mayonnaise.

12. Place the last layer of boiled grated potatoes. Compact well. Do not press with all your weight, lightly with your hand.

13. Align. Coat well with mayonnaise.

14. Use a thin knife to pass between the salad and the ring, as if separating them from each other, and remove the ring.

15. Carefully level the mayonnaise so that the top is smooth and even.

16. Decorate our salad with dill and yolk. Dill sprigs look like mimosa sprigs, so we have almost a real mimosa.

Be sure to let it brew for a few hours. OK it's all over Now. Our mimosa salad is ready.

Handsome. It's a shame to even touch it. Well, I do not. Let's go to the table.

Bon appetit!

2. Recipe for mimosa salad with apple and cheese

Ingredients:

• Apple - 1 pc.
• Canned fish (tuna, saury, sardine, sprats, red fish) - 1-2 cans
• Butter - 20-30 g.
• Potatoes - 3 pcs.
• Carrots - 3 pcs.
• Eggs - 5 pcs.
• Onion - 1 head
• Vinegar - 30 g.
• Water - 30 g.
• Any cheese (not processed) - 100 g.
• Mayonnaise
• Parsley leaves

Preparation:

1. Boil potatoes and carrots. Chop the onion as finely as possible.

2. Take water and vinegar in equal parts, about 30 grams each, and pour in finely chopped onion. You need to let the onions stand for 10-15 minutes so that they marinate.

3. Boil the eggs hard and let cool. Actually, potatoes, carrots and eggs can be boiled the day before. Less and less fuss on this day.

4. Peel the apple and grate it on a coarse grater. We place the apple on the dish where we will make our salad, give this mass the shape of the future salad and season it with a little mayonnaise.

5. Take the fish, after draining the oil from it. If the fish has hard bones, it is best to discard them. Unfortunately, this happens in today's canned food. If the bones are soft, then break each piece of fish with your hands and place it on the apples in the next layer. Season with a little mayonnaise.

6. Rub butter on top using a fine grater. To ensure it rubs well, place it in the freezer for a few minutes. If you don't like butter, don't add it.

7. Grate the cheese and place it in the next layer on top of the butter. Lightly grease the top with mayonnaise.

8. Rub the next layer of potatoes on a fine grater. Lubricate with mayonnaise, a little more than the previous layers. Place pickled onions on potatoes.

9. Grate the carrots on a fine grater and place in the next layer.

10. Separate the whites from the yolks. We grate a couple of whites into the salad on a fine grater, grease everything with mayonnaise and rub the rest of the whites on top.

11. Smooth out the egg whites (do not spread mayonnaise) and grate the yolk on top using a fine grater. This is our last beauty layer.

Level the yolk. Decorate the salad with a sprig of parsley. Our mimosa salad is ready.

Let's go try it. We tried it. Well, very tasty! Try it.

Bon appetit!

3. How to make a classic, delicious mimosa salad

Mimosa salad is not only beautiful, it is also very tasty. If you like salads with fish, this is just for you. Mimosa salad is suitable both for weekends (you still need to tinker with it) and for holidays. The main ingredients for the salad are canned fish, eggs, mayonnaise and vegetables. Sometimes apple, rice and other ingredients are added to the salad.

The festive classic mimosa salad in Russia is almost always on the table during the holidays, along with Olivier salad and herring under a fur coat.

Ingredients:

• Canned fish in oil (we used saury) - 1 can
• Mayonnaise - 200 gr.
• Eggs - 3 pcs.
• Potatoes - 3 pcs. (average)
• Carrots - 1 pc. (large)
• Onion - 1 head
• Green onion - 2-3 feathers

Step-by-step salad recipe

• Place the fish pieces on a plate and mash with a fork. The remaining oil in the jar will not be useful to us.
• Boil carrots and potatoes, let cool and peel.
• Boil the eggs hard, separate the whites from the yolks, and rub the yolks with your hands until they form fine crumbs.
• Cut the onion into small strips, put in a small container and pour boiling water over it for 5 minutes, then drain the water through a strainer and let cool.

• Grate potatoes, carrots, and egg whites separately, in mounds, on a coarse grater.
• You can prepare one large shared salad dish, or if you have the time and desire, a portioned dish for everyone.
• For a common dish, place the prepared foods in a large salad bowl in layers: chopped fish, lightly grease with mayonnaise, egg whites, add a little salt and grease with mayonnaise, carrots, grease with mayonnaise, onions, grease with mayonnaise, potatoes, lightly add salt and grease with mayonnaise.
• Repeat the layers 2-3 times, depending on the area of ​​the salad bowl.
• Decorate the salad with crumbled yolks and green onions.
• For an individual portion, use a glass or jar of the shape you like. Here we lay the layers of products in the reverse order:

• Potatoes, onions, carrots, eggs, fish. We make only two layers and do not forget to salt the egg whites and potatoes and spread mayonnaise on all layers.

• Now let’s remember our childhood and play in the sandbox. Compact the salad in the glass with your hands and turn the glass over onto a saucer.

Decorating the salad

• Spread mayonnaise on top of the salad, garnish with yolk crumbs and green onions.
• Place in the refrigerator for 30 minutes - 2 hours.

That's all. Our holiday salad is ready. You can take it out, put it on the table and enjoy the praises of your guests.

Either you serve a large salad bowl, or individual portions, it will be beautiful and very tasty.

Bon appetit!

I look forward to your comments. Like salads, what's wrong. What would you like

4. Video - Mimosa Salad. Simple salad recipes

5. Video from Margarita - Mimosa salad with sprats

Bon appetit!

When decorating a holiday table or an ordinary family dinner, you should never neglect traditional recipes. By preparing dishes that are familiar to everyone, you will be absolutely sure that you will not receive an unpleasant surprise in the form of an untouched appetizer or hot dish. Pay special attention to the original and unusual presentation of proven salads. For example, the Mimosa salad, beloved by many, can be decorated in the form of small appetizer balls. Salad balls “A la mimosa” will captivate your home and invited guests with their atypical appearance and familiar taste for years.

Taste Info Buffet appetizers / Fish and seafood

Ingredients

• Canned tuna – 1 b;
• Potatoes – 1 piece;
• Carrots – 1 piece;
• Chicken eggs – 2 pcs;
• Hard cheese – 150 g;
• Sesame – 100 gr;
• Salt, pepper, mayonnaise to taste.

How to make mimosa balls with sesame seeds

Boil the eggs hard, cool, peel and grate on the finest grater. To prevent the eggs from cracking during the cooking process and to be easy to peel, add 1 tbsp into the pan where the eggs will be cooked. salt, and after they are cooked, immediately place them in as cold water as possible.

Boil the vegetables until tender and cool. Grind the potatoes on a coarser grater and add to the bowl with the eggs.

Drain all the liquid from the can of canned fish. You don't have to use tuna, you can use any of your favorite fish. Add tuna to bowl.

Add chopped carrots and grated cheese there. The finer all the ingredients of the Mimosa salad balls are grated, the better they will subsequently keep their shape.

Season the salad with salt, ground black pepper to taste and a small amount of mayonnaise.

Mix all the ingredients thoroughly and place the bowl in the refrigerator, covering with cling film to prevent the salad from getting too dry. It is necessary to cool the salad mass so that all the ingredients are properly saturated with the dressing and have the same temperature. This way they will be more pliable and easily form into balls.

While the mixture for future salad balls is cooling, start preparing the sesame seeds. In a hot dry frying pan, fry the grains until a pleasant golden color. Place them on a plate and cool.

After a few hours, you can start preparing tuna balls in sesame seeds. Use your hands to form small balls and carefully roll them in the prepared sesame seeds. To prevent the salad mixture from sticking to your hands, moisten them with cold water.

Since the salad is well soaked even before the stage of forming the balls, it will no longer require additional cooling; you can immediately place the appetizer on a serving plate and serve, garnished with fresh herbs.

• You can further enhance the presentation of this traditional snack by placing the balls not on a plate, but in waffle tartlets.
• Instead of sesame seeds, you can use a mixture of finely grated eggs and chopped herbs. But “Mimosa” in balls with sesame seeds looks more impressive and the balls themselves are easier to form.
• Add a clove of garlic passed through a press to the salad and it will sparkle with a new, piquant aroma.

A few original ideas for your collection.

Ingredients:

A glass of boiled rice,

A can of canned fish (I have pink salmon),

Eggs var. 3 pcs.

Mayonnaise-3 table. spoons.

A bunch of dill,

Raw carrots - 1 piece,

Preparation:

Rice + fish + proteins + mayonnaise, salt, pepper. Mix everything.

Grate the carrots on a fine grater.

Grate the yolks too.

Divide the salad into balls, roll in herbs, yolks and grated carrots.

Ingredients:

For croquettes:

500 g cottage cheese

1 small carrot

1/2 bunch of dill

handful of chopped walnuts

1 tbsp. l. vegetable oil

1 tsp. cumin

a pinch of salt.

For vegetable salad:

2 fresh cucumbers

100 g radish

1/2 bunch of green onions

1/2 bunch of parsley

lettuce leaves.

Preparation:

Place the cottage cheese in a bowl and mash with a fork. Add finely grated carrots, walnuts, chopped dill, vegetable oil, and salt. Mix well.

Using wet hands, form croquettes into balls from the resulting mixture and place in the refrigerator for half an hour.

Place lettuce leaves on a dish, place cucumber and radish slices on top of the lettuce leaves, sprinkle with chopped green onions and parsley.

Place curd croquettes on the prepared vegetable salad, sprinkle with grated yolk and caraway seeds.

Ingredients:

800 g potatoes

50 g butter

1 raw egg for puree

ground red and black pepper, salt to taste

40 g wheat flour

vegetable oil for frying

Preparation:

Wash the potatoes, peel them, boil until half cooked and drain the water.

Without letting it cool, rub quickly and thoroughly with a wooden pestle. Add pre-melted hot butter, a raw egg, salt and pepper to taste, rub thoroughly again and mix.

Form the warm mashed potatoes into small balls. Roll them in premium flour.

Heat vegetable oil to a boil in a large frying pan with high sides or in a saucepan and fry the potato balls in it until golden brown.

Serve hot, garnished with fresh herbs.

4. CHEESE SNACK

Grate the cheeses and eggs on a fine grater. Squeeze a clove of garlic and walnuts into the resulting mass, add a spoonful of mayonnaise to the mass, mix everything thoroughly.

We form balls from the resulting mass.

Grate the crab sticks on a fine grater into a separate plate.

Roll the balls in crab sticks.

Refrigerate the finished snack for 1-2 hours.

P.S. For those who like it “spicier”, you can add more garlic and pepper. You can also make rafaellas with chopped herbs and olives inside!!!

Ingredients:

Almonds

Preparation:

1. Grate cheese (any kind) on a fine grater and add very finely chopped garlic.

2. Then add a little mayonnaise to the mixture until a plastic mass is obtained, knead well and mix.

3. Place an almond in the middle of each olive.

4. Roll the cheese mixture into balls, placing a stuffed olive inside each ball.

5. Wash the dill, dry it very well and chop finely. The drier the dill and the finer it is cut, the more convenient it is to bread the balls.

Ingredients:

Russian cheese 200 g

Crab sticks (frozen) 4 pcs

Garlic cloves 2 teeth.

Mayonnaise (so that the mass is medium thick)

Preparation:

Grate the cheese on a fine grater, add garlic squeezed through a press, mix with mayonnaise.

Crab sticks, grate on a fine grater.

Roll the cheese mixture into balls and roll in crab shavings.

Bon appetit!

Ingredients:

Long rice - 1.5 cups

Hard cheese - 100 g.

Chicken broth - 1 cup

Onion - 1 pc.

Garlic - 2 cloves

Breadcrumbs - 100 g.

Flour - 150 g.

Preparation:

1. In a saucepan, bring 1.5 cups of water to a boil; when the water boils, add the rice and cook under a closed lid without stirring for 10 minutes.

2. Fry finely chopped onion and squeezed garlic in butter; when the onion is browned, add rice and half a glass of broth, simmer, stirring. When all the broth has been absorbed, add the remaining half a glass and stir again until the rice is completely absorbed. When the second part of the broth has been absorbed, turn off the heat and let it cool.

3. Lightly wet your hands and form rice balls. Roll first in flour, then in breadcrumbs. Place the balls in the refrigerator to harden for 1 hour.

4. Heat the butter in a frying pan, place the balls in one layer and fry.

Ingredients:

Beets - 2 pieces

Carrots - 3 pieces

Low-fat cheese - 100 grams

Eggs - 2 pieces

Prunes – 50 grams

Nuts - 50 grams

Natural yogurt - 200 grams

Salt - to taste

Preparation:

Boil carrots and beets until tender. Cool, clean.

Boil the eggs, cool, and peel. Separate the whites from the yolks.

Grate the cheese on a fine grater and divide into two portions.

Grate beets and carrots separately on a fine grater and mix with grated cheese and beets and carrots separately.

Add grated egg yolk and yogurt to the beets.

For carrots - grated protein and slightly chopped garlic, yogurt.

Form balls from the beet mass and roll a piece of prune or walnut inside.

From carrots it’s the same, inside is a piece of prunes or walnuts.

If the mass is not moist enough and does not stick well into a ball, add a little yogurt.

Place the balls on a flat dish and top with yogurt and herbs. Leave for 30 minutes
fridge.

Instead of prunes or walnuts, you can add olives.

9. SNACK – BALLS WITH CHEESE AND TOMATOES

Ingredients:

Cheese cheese – 200 g

Cherry tomatoes – 150 g

2 cloves garlic (pressed through a press)

Ground pepper - to taste

Soft cheese - 2 tbsp. l

Butter - 1 tbsp

Fresh bunch of dill/parsley

Toasted sesame seeds - as needed.

Preparation:

Grind the cheese, mash with a fork, add cheese or softened butter, garlic, black pepper.

Mix until smooth and form into balls.

The prepared tomatoes should be placed inside the mass, shaped into neat balls and rolled in finely chopped parsley or dill. It’s better to take dill (I know from practice), and then sesame.

Place in the refrigerator for 30-40 minutes. The appetizer is ready.

Bon appetit!

Mimosa salad is known in almost every home. He stands on a par with Olivier and Shuba with herring. At a minimum, our grandmothers and mothers cook it on major holidays. It received its name for its resemblance to the delicate spring flower mimosa - the yellow inflorescences imitate yolks, and the snow on which the flowers are “scattered” resemble egg whites.
Today it is often prepared just like that, for the daily menu. The classic recipe for Mimosa salad is known to many housewives, but some recipes will change the idea of ​​a familiar dish.

Light Mimosa salad with saury is usually prepared according to the following recipe:

• saury with butter - 1 jar;
• potatoes - 4 units;
• eggs - 5 units;
• carrots - 2 units;
• medium onion;
• mayonnaise sauce - 300 g;
• greenery for decoration.

Boil eggs, potatoes and carrots in advance.

Place the canned fish into a bowl and mash with a fork.

Finely chop the onion.

We separate the eggs into whites and yolks. Grind the whites using a fine grater. We do the same with potatoes and carrots.

Place layers of ingredients on a salad plate. You can repeat the layers twice; to do this, you need to divide the existing blanks into approximately two halves. The first layer is a layer of potatoes; you need to lay it out, compacting it well with a fork. Next, lay out the saury and onions. Lubricate with mayonnaise. Next come the whites and carrots, a layer of mayonnaise. Grind the yolks last and decorate with herbs.

On a note. If you use a culinary ring when laying out the layers, all the layers of the salad will be visible - they look very bright, especially thanks to the carrots.

Step-by-step recipe with canned pink salmon

Pink salmon can be used as fish. This recipe does not use vegetables - the dish is a little simplified. It can be served exclusively as an addition to main courses.

• a can of canned pink salmon;
• 3 boiled eggs;
• 100 grams of hard cheese;
• 200 grams of mayonnaise;
• a bunch of greenery.

Step-by-step process for preparing the salad:

1. Divide the eggs into whites and yolks. Finely chop the whites.
2. Place the canned food on a dish and mash it with a fork, simultaneously removing too hard bones.
3. Grate the cheese on a coarse grater.
4. Place a layer of proteins, pink salmon, and cheese on a serving dish. Coat all layers one by one with mayonnaise. Rub the yolk on top and sprinkle with chopped herbs.

With added cheese

The next recipe is more satisfying than the previous one. It can be used as breakfast or snack.

• 5 boiled eggs;
• a can of canned sardines;
• large boiled potatoes;
• medium boiled carrot;
• 150 grams of hard cheese;
• small onion;
• per tsp. sugar and salt;
• table. lie vinegar;
• 2 table. l. water;
• 200-250 grams of mayonnaise.

First of all, finely chop the onion and marinate it. To do this, dissolve sugar and salt in water, then pour in vinegar. Pour the chopped onion into the marinade and leave for about a quarter of an hour.

While the onion is marinating, prepare the remaining ingredients. Mash the fish with a fork along with the juice, peel the boiled vegetables, divide the eggs into whites and yolks.

Place on a salad plate in the following order:

1. Grated potatoes, smeared with mayonnaise.
2. Grated carrots, mayonnaise.
3. Fish, squeezed onion, again covered with mayonnaise.
4. Grated cheese, mayonnaise
5. Grated whites, mayonnaise.
6. Grated yolks.

Leave the finished salad to soak. As a rule, it is served chilled.

On a note. It is recommended to adjust the amount of onion to your taste. If you don’t like it, just add a small amount to the layer of canned fish or lightly marinate the vegetable. If you like how it complements the salad, add a medium head, but don’t overdo it—it shouldn’t overwhelm the taste of the other ingredients.

Mimosa salad with apples

If you cook Mimosa with apples, the taste will be a little piquant. The sweet and sour flavor adds a very unusual twist to the classic salad. The prepared dish during the winter season will give the feast some freshness.

• tuna - 1 can;
• sweet and sour apple;
• potatoes - 2;
• medium carrots - 2;
• medium onion - 1;
• boiled eggs - 4 units;
• salt - a couple of pinches;
• mayonnaise.

Boil vegetables, eggs separately, in advance. We check the readiness of the vegetables with a fork or knife - if it goes in easily to the end, you can cool it. Afterwards you need to cool everything a little and clean it.

Finely chop the onion and pour half a glass of boiling water for 10 minutes.

Mash the tuna in a bowl with a fork.

We divide the eggs into whites and yolks. Coarsely chop the first one, grind the second one. You can do it by hand or with a fork.

Three potatoes and carrots on a coarse grater.

Wash the apple, core it and chop it coarsely.

We lay out the salad: apple, tuna, potatoes, a little salt, onion, carrots, egg white. Coat all layers with mayonnaise. Decorate the top with yolk.

On a note. The method of decoration is to form stems from small sprigs of dill on the surface of the salad, and lay mimosa inflorescences with egg yolks.

With crab sticks

Today you can prepare a salad with crab sticks, which finds fans, although it is very different from the classic. As a rule, the classic necessarily contains fish in oil or its own juice.

• boiled eggs - 4;
• crab sticks - 200 g;
• potatoes and carrots - 1 unit each;
• mayonnaise - 200 ml.

Grind the potatoes and carrots with a fine grater. Separate the egg yolks from the whites, all three separately, using a fine grater. Chop the crab sticks with a sharp knife.

Forming the salad:

1. Half a potato, mayonnaise.
2. Protein, mayonnaise again.
3. Crab sticks, mayonnaise.
4. A layer of leftover potatoes, mayonnaise.
5. Carrot.
6. Yolks - we try to cover not only the top, but also all sides of the salad.

Recipe with rice

Mimosa with rice is no less filling and tasty than a classic salad. But it still “sounds” different. We suggest you try this option.

• boiled eggs - 5;
• canned tuna - 1 can;
• small onions - 2;
• carrot - 1 medium;
• salt;
• boiled rice - 50 g;
• mayonnaise;
• ground pepper.

Finely chop the onion into a cube and lightly sauté. Three large carrots.

Grind the egg whites coarsely and the yolks finely. Chop the fish pieces using a fork.

Place the rice on a serving plate, level it, and cover with mayonnaise. Lay out fish, mayonnaise sauce, onion cubes, a little pepper, protein, mayonnaise. Spread the carrots evenly and cover with mayonnaise. Sprinkle the yolks last. Before serving, leave in the refrigerator for a couple of hours.

On a note. Canned fish can be anything - tuna, sardine, pink salmon, sardinella, saury.

With butter and cheese

A slightly unusual version of the salad - with the addition of butter. This product will make the salad incredibly tender.

• 5 eggs;
• a jar of sardines;
• 2 small onions;
• 200 grams of mayonnaise with lemon juice;
• 100 grams of frozen butter, drained;
• 100 grams of hard cheese.

Lay out in layers:

1. Grated egg whites.
2. Grated cheese.
3. Mashed fish along with juice - the juice will help the salad soak well. We post only half.
4. Mayonnaise layer, a small neat layer.
5. Shavings of butter - frozen will rub very well.
6. Finely chopped onion, the second half of the canned food.
7. Mayonnaise.
8. Grated egg yolks.

Above are several completely different, but best-in-line variations of Mimosa salad. Diversify your usual dish with a new version!

We offer a new product that will delight everyone with its taste and will become indispensable on any table.

Delicious salad balls are an original appetizer that will amaze you at first sight: it turns out so beautiful. Appetizing, aromatic, filling balls will not harm your figure, even if you decide to eat them for dinner. After all, the salad contains only healthy products: replace mayonnaise with sour cream sauce - and the snack will become dietary. The cooking process is so basic that even a novice housewife can handle it.

Product composition

• 0.5 kilograms of chicken breast fillet;
• two potato tubers (medium size);
• three chicken eggs;
• 50 grams of hard cheese;
• green onions and salt - to taste;
• mayonnaise - to taste;
• two small beets.

Delicious chicken and beet salad balls: step-by-step cooking process

1. As you probably already understood, all the ingredients for the salad will need to be prepared in advance. I usually boil it in the evening so that everything cools down well: it’s much easier to clean this way.
2. Wash the potatoes, place them in a small saucepan, add water and salt. Cook until done, then drain the water and leave to cool.
3. To avoid fiddling with beets for a long time, you can cook them in the microwave: it only takes 10 minutes of your time.
4. Wash the chicken breast fillet, put it in boiling water, add spices and salt, cook for no more than 15 minutes after boiling. With this method of cooking, the meat turns out tasty and juicy.
5. You also need to boil the chicken eggs in advance and cool them in cold water.
6. We get up in the morning and start creating snack balls. To do this, first, peel the potatoes, beets and eggs.
7. Then grate the eggs, potatoes and beets on a coarse grater and place them in a separate bowl.
8. We cut the chicken breast into very, very small cubes, and grate the hard cheese on a coarse grater.
9. Finely chop a few green onions with a knife.
10. Place eggs, cheese, potatoes, green onions into a bowl. If necessary, add salt to taste, add chicken breast, ground black pepper (if desired) and mix.
11. Season the salad with homemade mayonnaise, sour cream or (there is an interesting recipe on our website), mix.
12. Take a full tablespoon of salad mixture, form a ball, and drop it into a bowl with beets. Roll on all sides and place on a plate.
13. Decorate with greens and serve.

Salad balls will not only decorate any table, but will also delight you with their taste. A salad in the form of a portioned appetizer is both original and convenient: everyone will put on their plate as much as they need. Housewives will love the recipe for its ease of preparation and budget savings. Nourishing, beautiful, aromatic balls are also healthy: after all, the salad contains only natural products. You will find other original snack recipes on our website: stay with us.