Most of people simply adores salads. They not only very simply and quickly prepare, but are still incredibly tasty and useful. For preparation of this salad both boiled, and raw vegetables are used.
Ingredients:
- 1 bulb;
- 1 carrot;
- Couple of eggs;
- 3 tubers of potatoes;
- 2 radishes;
- 1 apple (green best of all will approach);
- mayonnaise and salt.
Preparation:
- First of all you need to prepare vegetables. For this purpose the washed potatoes should be filled in with water and to put to cook, without peeling.
- It is also possible to place in the same pan and eggs which should be boiled to full readiness, as well as potatoes. After this egg and potato it is necessary to pull out from hot water and to allow them to cool down.
- After that from vegetables and apples the peel is removed, eggs are also shelled. Then all purified ingredients need to be crushed by means of a large grater. By the way, if onions too sharp, then it it is possible swept to knife and scald boiled water.
- It is the best of all to serve this tasty salad a la carte. For this purpose in a plate the ring serving is established and salad keeps within it layers.
- The first layer: grated potatoes and the crushed onions, from above everything is covered with mayonnaise (it can be mixed with sour cream in the ratio 1:1) and falls down a small amount of salt.
- The second layer: it requires the crushed radish which also should be added some salt and missed the mark with mayonnaise (try to do layers identical thickness).
- The third layer: carrot, it can be used both crude, and boiled, but it is the best of all to stop on the first option. It is also salted and coated with mayonnaise.
- The fourth layer: grated apple + salt + mayonnaise.
- The fifth layer (finishing): grated egg. Over it it is possible to put a beautiful mayonnaise network.
You can decorate a ready-to-serve salad with both chopped greens, and the whole branches. It is also possible to use various vegetables from which beautiful florets are cut out. This vegetable salad can't be given at once after preparation for a table. It should be put to the cool place in order that it infused and all layers properly became impregnated with mayonnaise.