I love cooking this salad with juicy summer tomatoes. Of course, fresh vegetables are sold in the supermarket all year round, but it is during the season that they are especially delicious. Instead of turkey, you can use any meat you like.
Ingredients
- Turkey (boiled) – 300 g
- Chicken eggs (boiled) – 3 pieces
- Tomatoes (large) – 2 pieces
- Champignons - 200 g
- Onion - 1 piece
- Vegetable oil - 2 tbsp.l.
- Mayonnaise - 80 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Chop the turkey, mushrooms, peeled eggs and onions.
Cut tomatoes into plates or a semicircle.
Heat the oil in a frying pan, put the onion and mushrooms and fry until tender.
Lay out the fried mushrooms, add salt, pepper and mayonnaise.
Next, lay out layers of turkey and eggs mixed with mayonnaise.
Cover the salad with tomato slices and put it in the refrigerator for 1 hour.
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