Salad Mimosa : extraordinary tenderness

Salad "Mimosa": extraordinary tenderness
Recipe
Classic
With pink salmon
With cheese
How to make a salad
With rice
With apple
Calories
With sprats
Cucumber
With crab sticks
With fish
With salmon
With carrots
With mushrooms
With salmon

mimosa salad Classic

How to make salad "Mimosa"

Recipe for a particular variety of salad "Mimosa" is known, probably every woman. Layered salad with delicate floral name wonderfully sweet taste and looks great on a festive table. Yes, and cooking it, it would seem, it is no different complexity: just put all the layers of the famous set of foods and refrigerate for impregnation. In fact, nothing complicated to prepare salad "Mimosa" No, it is always possible and it turns out delicious. However, you can not just get a salad and a real masterpiece, if in the preparation of this dish is to take into account a number of nuances.

Secrets of cooking

When preparing any salad is very important what kind of sauce is used. Delicious high-quality mayonnaise save even casually salads, while the watery tasteless sauce spoil the dish. Therefore, the choice of mayonnaise should be treated carefully. It is best suited to thick mayonnaise lemon juice, but fashionable "light" options do not decorate the salad.

It is very important when preparing lettuce correct alternate layers. The preferred lay lettuce, if the bottom layer consists of grated potatoes instead of fish.

Does it taste: potato soaked fish juice and flavor and it turns out very tender. After a layer of fish is good to put a layer of onions. To this layer was not bitter, but pleasantly spicy, it is recommended to use a special onion salad varieties, such as red. After the onion layer good to put another layer of potatoes, then - carrots, grated whites and yolks. The last layer in any case not smeared with mayonnaise, or salad lose all resemblance to a spring flower. By the way, in order to "Mimosa" looked brighter, it is recommended to use a village with colorful eggs yolks.

If rubbing products for salad use a fine grater, "Mimosa" is more tender and infused much better. At the same time, much like a salad, which you can chew - in such a situation will come to the aid of a coarse grater.

"Raisin" salad

Various additives to make a salad more tasty and will give it "flavor". Thus, onion layer can be made from green onions with the addition of finely chopped dill or parsley. This will enrich the taste, and look such contrasting bright green layer will be very interesting.

Another version of the original cooking salad "Mimosa" - oil. It is very high in calories and not recommended for people with gastrointestinal problems, but amazingly tender and literally "melt" in your mouth. The characteristic taste of the fish in a salad is almost not felt. To make this salad will need: one jar of canned fish in oil five eggs, one onion, one hundred grams of cheese and frozen butter, mayonnaise packaging. The fish need to mash with a fork, the other components of the grate. The first layer are proteins, smeared with mayonnaise, then fish, mayonnaise, onion, mayonnaise, cheese, butter and mashed yolks.