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Salad with squid, rice, corn, egg and cucumber

607

Kitchen World

Calorie content 95.2 kcal

Portions 6 port.

Cooking time 120 minutes

Proteins * 4.3 gr.

Fats * 4.3 gr.

Carbohydrates* 11.2 gr.

Content

For those housewives who enjoy the very process of cooking, it is proposed to prepare a more complex salad with squid, rice, corn, egg and cucumber. The unusual combination of ingredients and the design of the salad is perfect for a festive table. Prepare canned squid and cucumber salad and add apple and Chinese cabbage.

Ingredients

Cooking process

Cook the rice in salted water until tender. Then put it in a colander and mix with a little oil. Open the jars with canned squid and corn and drain all the liquid from the jars (you can use a sieve). Grind the squid in a blender or food processor.

Chop the Chinese cabbage into thin strips.

Peel and core the apple, chop on a coarse grater and pour over with lemon juice (2 tablespoons) so that it does not darken. Stir the grated apple with chopped cabbage.

Peel the red onion, chop it into small cubes, transfer to a separate bowl and fill with the rest of the lemon juice.

Then chop the pickled cucumbers into thin strips, transfer to the onion and stir.

Rinse a bunch of green onions, dry with a napkin and cut into small pieces.

Grind hard-boiled chicken eggs into a fine grater.

To assemble the salad, take a large dish, place a split ring on it and lay the prepared ingredients in layers in the following sequence (apply a thin mayonnaise mesh on each layer): boiled rice, cabbage with apple, chopped squids, cucumbers with pickled onions, squid, corn, cabbage with an apple, rice and the last layer - a grated egg.