Today I propose to cook a very beautiful and delicious Sunflower salad. The kids just love him. Serve such a dish on a festive table or cook it just like that. It will always cheer you up and delight you with a delicious taste!
Ingredients
- Sprats (canned) – 240 g
- Corn (canned) – half a can
- Chicken eggs (boiled) – 3 pieces
- Potatoes (boiled) – 250 g
- Cucumbers (salty) – 150 g
- Bow purple (large) – 1 piece
- Chips (large) – 25 g
- Mayonnaise - 100 ml
- Ground black pepper - to taste
- Wine vinegar - 1 art.l.
- Sugar - 0,5 tsp.
- Salt - to taste
Step-by-step cooking recipe
Remove the sprats from the jar and mash with a fork.
Peel the onion, slice and rinse.
Mix the onion with vinegar, sugar and ground pepper. Cover with a lid and leave for 10-15 minutes.
Cucumbers, peeled eggs and potatoes cut into small cubes.
Lay out the salad in layers in the following order: potatoes, pickled onions, sprats, cucumbers and eggs. After potatoes and eggs, add salt, ground pepper, mayonnaise.
Spread the corn thickly over the entire surface.
Place the chips on the sides, imitating the petals of a sunflower. Before serving, insist the salad for 1.5-2 hours in the refrigerator.
