Salad with Champignons, Pineapples, Ham and Corn

This amazing salad with a rich taste is sure to make a splash and brighten any festive feast! Ham, mushrooms, pineapples, eggs, and cheese, meeting in one plate to the accompaniment of mayonnaise, perfectly complement each other. There are a pleasant sweetness and juiciness of canned pineapples and corn grains, an aromatic note of fried mushrooms, tenderness of cheese and eggs, and, of course, a pleasant taste of ham! You’ll like it!

Servings: 4

Ingredients

Directions

Dip the eggs in cold water and bring to a boil. Cook the eggs hard-boiled (over medium heat for 10 minutes).
Then cool the eggs in cold water and peel them.
Cut the eggs into cubes.
Clean the mushrooms from dirt, remove the skin from the caps. Cut the mushrooms into slices.
Heat the sunflower oil in a skillet. Layout the mushrooms, salt. Fry for about 5-7 minutes over high heat, stirring frequently.
Transfer the fried mushrooms from the pan to a plate and leave to cool.
Cut the ham into cubes.
Cut canned pineapples into small pieces.
Grate hard cheese on a coarse grater.
Drain the canned corn.
In a deep bowl or salad bowl, combine the prepared ingredients: ham, pineapple, eggs, mushrooms, cheese, corn.
Season the salad with mayonnaise.
Stir.
Salad with mushrooms, pineapple, ham, and corn is ready to serve.

Enjoy your meal!

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