Amber salad – cooking from the photo.

I had one closed jar of corn left over from my birthday, so I decided to make a delicious salad for dinner. That’s when I remembered the recipe for this delicious and, most importantly, easy-to-prepare dish.

salt – 1 tsp;
granulated sugar – 1 tsp;
water – 1 glass;
mayonnaise – to taste;
canned corn – 1 can;
vinegar essence 70% – 2 teaspoons;
green dill – to taste;
potato – 3 pc.;
smoked sausage cheese – 300 g;
beetroot – 1 pcs.;
onion – 1 pc.;
chicken breast – 1 pcs.

Salad preparation process.

It is worth noting that pickled onions add a special taste to this salad. I started cooking with her.

For the marinade you need:
– one glass of water,
— 2 teaspoons of vinegar essence -70%,
– 1 teaspoon of salt,
– 1 teaspoon of sugar,
– dill,
— and actually the onion itself.

Preparation of pickled onions:
Cut the onion into quarter rings.

Add a glass of water (boiled), vinegar, salt, sugar. We send finely chopped dill there. I had a frozen one.

Close tightly and put in a cool place for 25 minutes. While the vegetables are cooking, the onion will marinate perfectly. Let’s move on to preparing the salad. I boiled the necessary vegetables and chicken breast in advance.

First of all, rub the potatoes on a coarse grater, add a little salt.

Then add a layer of mayonnaise.

The next layer is our pickled onion.

Next – finely chopped chicken meat.

Lubricate with mayonnaise and add sausage cheese grated on a coarse grater. We also smear with mayonnaise and lay out grated beets.

The last step is to smear the beets with mayonnaise and sprinkle with canned corn.

Our salad is ready! Who would argue that it is difficult to cook?! It is worth noting that for the most intense taste, it is best to send our amber salad to the refrigerator to soak for an hour – an hour and a half.

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