Name: Salad "Mimosa" with tuna and processed cheese
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 8
Cuisine: Ukrainian
Ingredients: Potato - 3 pc; Carrot - 1 pc; Chicken eggs C1 - 4 pc; Processed cheese - 200 g; Tuna in own juice - 320 g; Mayonnaise Provencal - 75 g; Fine salt - ½ tsp; Leek - 20 g; Ground black pepper - ⅕ tsp; Bay leaf - 1 pc; Allspice - 2 pc

Ukrainian

"Mimosa" is a popular salad that is often an integral dish of the festive table. I suggest experimenting by preparing this salad with the addition of new ingredients. Guests will be pleasantly surprised, and the quick and simple recipe will be a find for any hostess. Instead of sardines, we will use canned tuna in its own juice. You can also boil or bake salmon fillet, then cut the fish into pieces, removing the bones. Additionally, we'll add melted cheese to the salad, which will give the classic dish a tender and creamy taste. Be sure to try making the "Mimosa" salad with the new recipe; it turns out very tasty!

Wash the potatoes, peel them, boil until ready in salted water with the addition of bay leaf and allspice peas. Cool the vegetables, grate them on a grater with large holes. Place a culinary ring or the sides of a detachable mold with a diameter of 18 cm on a flat plate. Spread the grated potatoes in an even layer. Apply a mayonnaise grid on top.

Open the cans of tuna in its own juice. Drain the liquid and mash the pieces of fish with a fork. Place the tuna on top of the potatoes. There's no need to spread sauce on the fish layer, it's already juicy.

Grate the processed cheese on a large grater, distribute evenly over the canned fish. Spread a small amount of mayonnaise over the layer of cheese.

Boil the chicken eggs hard, peel off the shell. Carefully separate the whites from the yolks. Grate the boiled whites on a large grater, add to the salad. Salt the egg layer to taste, season with ground black pepper. Apply a mayonnaise grid on top.

Wash the carrots, boil until cooked, cool to room temperature, peel, grate with a large-holed grater. Put the vegetables in the salad. Salt the carrots to taste, coat with sauce.

Grate the boiled egg yolks on a fine grater, evenly distributing them over the carrots. This is the last layer of the salad, and it does not need to be coated with mayonnaise. Cover the salad with a lid and place it in the refrigerator for 1-2 hours to chill and marinate.

After the specified time, take the "Mimosa" salad out of the refrigerator. Carefully remove the culinary ring.

Garnish the tuna salad with finely chopped green onions.

Salad "Mimosa" with tuna and processed cheese

This salad will be a great alternative to the traditional "Herring under a fur coat." This recipe is very easy to prepare with accessible ingredients and is consumed within minutes. The appetizing salad with lightly salted herring, potatoes, processed cheese, and green peas turns out to be very juicy and tasty. All ingredients harmoniously combine with each other, emphasizing each other's flavors. To ensure the dish looks beautiful on the festive table, we will form the salad using a culinary ring or the sides of a springform baking pan. If desired, the salad can be served in portions in wide glasses or small bowls. I'm sure all the guests will appreciate such an original and delicious recipe!

Herring salad with processed cheese and green peas

Soviet USSR

Throughout its long history, Olivier salad has become a traditional dish on the festive table. The familiar combination of ingredients always evokes a New Year's mood during the winter holidays. Which recipe for Olivier salad can be considered classic: the one prepared by Lucien Olivier or the recipe with boiled sausage and canned green peas? I believe both versions have a right to exist. Today I decided to remind you of the Olivier recipe with sausage to recall the taste of childhood. For this recipe, it's best to use high-quality premium boiled sausage and canned green peas from brain varieties. The salad turns out to be tasty, hearty, and juicy. It will be appropriate both on weekdays and holidays!

Olivier with sausage

Delicious and hearty salad with chicken fillet, pickled mushrooms, canned corn, and hard cheese will be appreciated by both family and guests. The recipe is simple and quite quick. Chicken fillet can be boiled in advance and stored in broth in the refrigerator to keep the meat juicy. If desired, the chicken breast can be rubbed with spices, wrapped in foil, and then baked in the oven or steamed. The festive salad can be served in portions using a culinary ring, small bowls, or wide glasses.

Salad with chicken breast, marinated mushrooms, and corn

From the tender blossoms of boiled cauliflower and juicy green beans comes a tasty and healthy salad. To make the dish more filling, we add boiled eggs and hard cheese, which pair well with the vegetables. The result is a delicious and nutritious dish that can become a full lunch. If desired, mayonnaise can be replaced with thick sour cream or natural yogurt. Such a salad can be prepared all year round, as both cauliflower and beans can be purchased in the frozen section at any time of the year. The taste of the salad can be varied by adding boiled chicken fillet, fresh cucumber, bell pepper, or canned corn.

Salad with cauliflower and green beans with egg and hard cheese

American

The bright and appetizing "Coleslaw" salad came to us from America, where it is traditionally served as a side dish to burgers or grilled meat. This simple and healthy dish can be prepared at any time of the year because it consists of budget-friendly ingredients that are always available. The taste of the salad can be varied by adding fresh cucumber, onion, sweet pepper, green apple, or grated cheese.
A dressing made of sour cream and homemade mayonnaise with vinegar and mustard gives the salad a pleasant sharpness and piquancy. Try it, it's simple, quick, and incredibly delicious!

Coleslaw Salad

This avant-garde salad will surprise even sophisticated gourmets with its bold combination of ingredients. It would seem that fish and fruit are not the most obvious companions on the plate. However, in this culinary experiment all the ingredients merge into a harmonious melody of flavors, creating a symphony that will conquer your taste buds.

Sea Symphony Salad: Tuna Dance, Apple Freshness, and Bean Tenderness

A hearty, tasty salad with mushrooms and chicken. It turns out quite a lot, so the proportion can be divided in half.

Salad "Josephine"

The Amur salad with red fish has been known for more than 60 years. It was first prepared in 1956 in Khabarovsk, in the kitchen of the Amur restaurant at the hotel of the same name. At least that’s what the native Khabarovsk residents think. First, this bright and incredibly tasty salad gained popularity in the Far East, and then spread throughout Russia. The combination of salted red fish and fresh tomatoes may seem surprising to the ear. And it tastes incredible. Add juicy onions and canned green peas to tomatoes and fish - and you will experience real delight. You can take any red fish from the Far East - chum salmon, pink salmon, sockeye salmon, and so on. It can be smoked or simply salted - better, of course, lightly salted. Peas are an optional ingredient. We offer a classic Amur recipe, and you can adapt it to suit yourself, changing the proportions to taste.

Amur salad with red fish

Exquisite Salad with Salmon and Avocado: Focus on Asian Motifs
We present to your attention an unusual salad with salmon and avocado, which will become a real centerpiece of any festive table. The Asian notes in this dish will bring an atmosphere of exoticism and sophistication to your dinner.

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Salad "Mimosa" with tuna and processed cheese

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