Salad "Bull"
Thus, you can brighten any salad.
Ingredients
- 200g chicken fillet
- 300 g potatoes
- 4 eggs
- 1 jar of green peas (340 g)
- mayonnaise (or sour cream)
- salt
for decoration:
- sausage
- cheese
- black olives
Preparation
Chicken fillet boil until tender (20-25 minutes to cook after boiling).
Boil the potatoes until tender (do not prompt the exact time).
Fillets finely chopped.
Potatoes clean, rub on a medium grater.
Separate the whites from the yolks.
Proteins grate.
Yolks grate.
Lay fillets on a plate in the form of a bull's head, salt.
Spread with mayonnaise.
Mayonnaise can be put in a bag, in a bag and cut off the corner watering layers.
Fillets put peas (drain the water), spread with mayonnaise.
On peas put yolks, mayonnaise.
On yolks put the potatoes, salt and mayonnaise.
Potatoes lay proteins.
Sausage cut the ears and nose, cheese - antlers.
Eyes, eyelashes, nostrils - from olives.
I repeat - this way you can brighten any salad. I have given an example.
Bon Appetite!
