It is not always convenient to reach for a salad, especially at a large table. It is much better to serve it to each guest in portions in a glass. This will characterize you as a caring hostess and free up space for other dishes or decor.
Ingredients
- Tuna (canned) – 1 bank
- Chicken eggs (boiled) – 3 pieces
- Potatoes (boiled) – 250 g
- Carrots (boiled) – 150 g
- Mayonnaise - 60 ml
- Salt - to taste
Step-by-step cooking recipe
Remove the tuna from the jar and mash it well with a fork.
Peel potatoes and carrots, grate.
Peel the eggs, divide into whites and yolks, grate.
Lay out the salad in layers in the following order: potatoes, tuna, carrots and protein. After each layer, add salt and mayonnaise to taste.
Sprinkle the yolk thickly and put the salad in the refrigerator for 1.5-2 hours.
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