Salad «Sunflower»
Salad «Sunflower» has not only an original taste, but also a smart appearance. Thanks to an interesting presentation, it will become a real decoration of the festive table. Despite the fact that the recipe is fairly simple and budgetary, the salad turns out to be very tasty and satisfying. A special spicy note is given to the dish with an onion, which after pickling has a sour-sweet taste.
Ingredients
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Potato3 pcs
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Canned corn1 pcs
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Sprats in oil1 pcs
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Onion1 pcs
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Mayonnaise100 g
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Salt- to taste
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Black pepper- to taste
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Sugar0.5 tsp
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Vinegar 9%100 ml
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Bay leaf1 pcs
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Parsley- to taste
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Chips170 g
Steps
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1. Wash potatoes thoroughly. In salted water, boil the tubers in the skin until they are ready. Then let the boiled potatoes cool down, peel them and cut them for cubes. Put cut vegetables into a deep salad bowl, season with black pepper. Top with a mesh of mayonnaise.
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2. Clear the onion from peels and cut it for small cubes. Cut the chopped onion into a deep bowl. Add to it sugar granules, peas of fragrant black pepper, carnation buds and a bay leaf. In equal proportions, mix the table 9% vinegar and cold water. Cover the onion with the resulting mixture and leave it for 15 minutes, so that it will be marinated. Then strain the vegetables from the marinade.
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3. Cover potatoes in the salad bowl with the marinated onion. Grease a layer of onion with a little amount of mayonnaise.
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4. Open a pot with canned corn, pour marinade off. Add canned corn as the next layer.
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5. Open a can with sprats in oil and pour oil off (you do not need it). Finely cut sprats in oil with a knife or smash with a fork.
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6. Cover canned corn with sprats in oil, forming salad in the form of sunflower hat.
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7. Wash parsley and finely cut. Lay greens out around cut sprats as on the photo.
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8. Now decorate the salad with chips so that it could maximally remind sunflower with its appearance.
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9. Let prepared salad brew for a couple of hours in the fridge before serving it.
Bon appetite!
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