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Sunflower salad with seeds and chips

0
630
Kitchen World
Calorie content 168.6 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 5.8 gr.
Fats * 15 gr.
Carbohydrates* 15.8 g
* per 100 gr. product
Sunflower salad with seeds and chips
Content

This recipe is one of the simplest versions of the Sunflower salad. It also uses peeled sunflower seeds to give the salad an even more interesting look and a nice crunch.

Ingredients

Cooking process

step 1 out of 6
Peel the carrots and grate them finely.
step 2 out of 6
Remove the husk from the onion and chop finely. Drain the juice from the canned mushrooms and cut them into smaller pieces. Fry the onions and mushrooms in sunflower oil for 5-7 minutes. Then transfer the frying to a plate.
step 3 out of 6
Add a little more oil to the pan where mushrooms and onions were fried and fry the carrots until tender.
step 4 out of 6
Cut the smoked breast into cubes.
step 5 out of 6
Collect the salad on a large, flat platter. Lay out the first layer of chicken meat, brush it with mayonnaise.
step 6 out of 6
Put mushrooms and onions in a second layer, pour mayonnaise on it. Then a layer of carrots and mayonnaise. Sprinkle roasted seeds over the salad. Place the dish in the refrigerator to soak for 30-60 minutes. Then garnish it with herbs and chips. The Sunflower salad is ready, you can serve it on the table.

Bon Appetit!

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