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Salad with ham and mushrooms

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637
Kitchen European
Calorie content 266.2 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 28.4 g
Fats * 18.2 g
Carbohydrates* 13.6 gr.
* per 100 gr. product
Salad with ham and mushrooms
Content

A simple layered salad from the available ingredients. An interesting nuance is a layer of crushed chips, which crunch and add piquancy. If desired, the ham can be replaced with boiled meat, brisket or just boiled sausage.

Ingredients

Cooking process

step 1 out of 9
Preparing products for the salad. Squeeze out excess liquid from Korean carrots. We set the eggs to boil on the stove: with a boil of medium intensity, we stand them for 10-12 minutes. Cool the eggs completely in cold water and peel them.
step 2 out of 9
Now let's start slicing the ingredients. Peel the ham and cut into thin slices, which are then cut across into narrow strips. Cut the marinated champignons into thin slices. Grate the cheese with large holes. We also rub boiled eggs on a coarse grater. Crush the chips into small crumbs. To do this, you can walk with a rolling pin directly over the packaging bag, having previously released the air from it. All that remains is to pour the finished crumb out of the bag.
step 3 out of 9
Put Korean carrots in a deep salad bowl with the first layer. From the bag with the cut off corner, squeeze the mayonnaise in the form of a mesh over the carrots. You can simply spread the mayonnaise with a spoon.
step 4 out of 9
Put a dense layer of ham straws on the carrots. Also cover with mayonnaise.
step 5 out of 9
After the ham, lay out a layer of chopped pickled mushrooms. In order not to overdo it with mayonnaise and not make the salad too greasy and heavy, you can no longer use it. However, it is recommended to navigate to your liking as well.
step 6 out of 9
Put grated boiled eggs on the champignons, compact a little with a spoon.
step 7 out of 9
Sprinkle the salad with crushed chips, also tamp with a spoon.
step 8 out of 9
Put the grated hard cheese in the last layer.
step 9 out of 9
On top of the salad, you can decorate with strips of Korean carrots or sprigs of your favorite greens. It is recommended to serve the salad right after cooking so that the potato chips don't get completely wet.

Bon Appetit!

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