Yield: 4 servings
Preparation: 40 min
Cooking: 20 min
Prepared in: 60 min

Ingredients :

Sardines in own juice (cons.) – 1 can
Mayonnaise – 0.5 cups
Potato – 2 pcs
Carrot – 2 pcs
Apple – 2 pcs
Eggs – 4 pcs

Mimosa salad recipe:

I will make a reservation right away: we do not use onions and butter. Onions simply, in our opinion, do not combine well with the rest of the ingredients, and are too harsh for such a delicate salad as “mimosa”. All the tricks that cooks offer: boil, scald, marinate, only spoil the final product.

Butter, firstly, increases the calorie content of the salad too much, which is not entirely good, it is easier to spread butter on bread, and secondly, where have you seen good butter? Mayonnaise is enough for me.

Mimosa salad – layered. You can call it cake if you like.

Prepare all ingredients.

Boil potatoes and carrots until fully cooked.

Hard boil the eggs and immediately cool them under cold running water. Then the eggs are better cleaned from the shell.

Remove the sardines from the jar along with the liquid and mash with a fork until smooth.

Peel the apple and remove the core.

1. Grate potatoes, carrots and apples on a coarse grater. Divide everything into separate bowls.

2. Separate the egg white from the yolk. Grate the protein on a coarse grater, and grind the yolks with a fork to a very fine state, or grate on a fine grater.

You need a plate with a high side, or a dish. You can lay out the salad in a “column”, use a cylindrical mold from a plastic bottle

Put a grated apple on the bottom of a dish or mold. Flatten so that the apple completely covers the bottom.

3. Place the sardines on the apple layer. Spread a layer of sardines with mayonnaise. Only a little, 1 tbsp is enough. Place the sardines on top of the apple.

4. Put the grated potatoes. Smooth out so that the layer of potatoes completely covers the previous layers and is not a “dome”. Spread a layer of potatoes with 1 tbsp. mayonnaise.

5. Next, lay out the grated carrots.

6. Then a layer of egg white is an important component of Mimosa salad.

7. Spread a layer of protein generously with mayonnaise. Spread thoroughly without skipping. Sprinkle mayonnaise generously with finely grated egg yolk on top.

And not all.

8. I don’t know if such a salad should be decorated. Long thought – what? I decided that green on yellow looks nice. Chopped up a few green onions and sprinkled over the salad. It turned out a pretty Mimosa salad.

Let the salad cool in the refrigerator. Mimosa is served cold.

And finally. Mayonnaise “more” is not necessary. The salad will float and be too greasy. Juice from a jar of sardines will give the salad a unique juiciness, and because. there are no hard ingredients in the salad (for example, onions), then the mimosa will melt in your mouth.

Delicious Mimosa salad! Enjoy your meal!