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Salad with squid, corn, cheese and egg

0
941
Kitchen European
Calorie content 128.9 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 8.5 gr.
Fats * 10.1 gr.
Carbohydrates* 4.7 gr.
* per 100 gr. product
Salad with squid, corn, cheese and egg
Content

An easy-to-prepare squid salad that is perfect for a festive table. You can mix all the ingredients in a salad bowl in one mass and season with mayonnaise - it will be delicious. Or you can arrange the dish in a different way, placing each component in a separate layer on top of each other. It will take a little longer, but the result will be much more attractive. Layered salads look appetizing and immediately evoke a festive mood.

Ingredients

Cooking process

step 1 out of 8
Pre-clean and boil the squids, then cool and cut into thin strips. Place the culinary ring at the bottom of the serving dish. A ring from a baking dish is great. Alternatively, you can make the ring out of foil, folding it in a couple of layers for strength. Evenly distribute a layer of sliced ​​squid inside the ring.
step 2 out of 8
On top of the squid layer, make a thin mayonnaise mesh or spread the sauce with a spoon.
step 3 out of 8
Peel the onions, rinse and cut into thin transparent semicircles, which we then break into half rings. Pour vinegar on the onion and leave to marinate for ten minutes. Then we squeeze out the excess liquid from the onion mass and distribute it over the squid. Cover the layer with the mayonnaise mesh again.
step 4 out of 8
We wash the cucumbers, dry them, cut off the tips on both sides. We cut the fruits into thin longitudinal plates, which are then chopped into strips. We spread a layer of cucumbers, on which we again apply mayonnaise.
step 5 out of 8
Eggs are pre-cooked hard-boiled, cooled and peeled. We rub them on a coarse grater and pour evenly into the ring. Layering with mayonnaise.
step 6 out of 8
Grate the hard cheese with large holes and place it after the eggs. We apply a mayonnaise mesh.
step 7 out of 8
We open the jar of corn, put the grains in a colander and let the liquid drain. Put the corn in the last layer in the culinary ring and leave it without mayonnaise. We send the formed salad to the refrigerator and leave it to soak for two to three hours.
step 8 out of 8
Before serving, we remove the ring by carefully lifting it up or opening the joint. Puff salad can be carefully cut with a knife and served in portions to each guest.

Bon Appetit!

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