“Sunflower” Salad with Corn and Mushrooms

by Editorial Staff

Delicious and bright salad “Sunflower” with corn and mushrooms will please you, your loved ones and guests. And on New Year’s 2021 year of the Bull and this very Bull.

Ingredients

  • Champignons – 200 g
  • Canned corn – 400 g
  • Chicken fillet – 300 g
  • Chicken egg – 3 pcs.
  • Carrots – 1 pc.
  • Bulb onions – 1 pc.
  • Mayonnaise – 150 ml
  • Chips – 50 g
  • Salt to taste
  • Spices (curry, pepper mix) – to taste
  • Greens – 5-10 g
  • Olives – optional

Directions

  1. Pour eggs with cold water, add a little salt, bring to a boil and cook for 7-8 minutes. Cool with cold water and clean.
  2. Peel the onion, cut it into small cubes.
  3. Heat vegetable oil in a skillet and fry the onion in it until golden brown.
  4. Wash and slice the mushrooms.
  5. Fry the mushrooms in a skillet with heated vegetable oil until tender for 7-10 minutes. Season with salt, add spices to taste.
  6. Peel the carrots, grate on a coarse grater and fry in a pan with heated vegetable oil.
  7. Cut the chicken fillet into small cubes (pieces), fry in a pan with vegetable oil until tender, about 10 minutes.
  8. Add salt and spices. Stir. Keep on fire for another minute. Cool it down.
  9. Layout the Sunflower salad in layers. Place the chicken in the first layer.
  10. Sauteed carrots on top.
  11. Brush with mayonnaise.
  12. Layout the cooled mushrooms.
  13. Fried onions for mushrooms.
  14. Brush with mayonnaise to taste.
  15. Grate eggs on a coarse grater.
  16. Pour mayonnaise on a layer, spread gently.
  17. The last layer is corn. Spread it over the salad so that it covers it completely.
  18. From the chips, place the “petals” around the salad.
  19. Decorate the salad as desired, with olives and herbs.
  20. This is how the ready-made Sunflower salad with corn and mushrooms looks like.

Bon Appetit!

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