Salad mushrooms pineapple cheese

4 servings
3 hours

How to make a salad with mushrooms, pineapples and cheese? Very simple! First, prepare the necessary ingredients according to the list.

Wash the pork flesh, dry and cut into plates. Pork can be taken from any part of the carcass (ham, tenderloin, carbonade, etc. ). I have a lean part of the ham.

Optionally, you can pre-marinate the pork. So it turns out to be juicier and more aromatic, which will affect the final taste of the entire salad. If there is no time and desire to marinate meat, steps 3-4 can be missed.

Put the pork in a bowl, pour in the vegetable oil and soy sauce. Pour in the dry garlic and ground pepper and stir to combine. Leave to marinate for 30-40 minutes, and if possible, it is better for the night.

Wash the champignons, dry and cut into plates.

Peel the bell peppers from the seeds and cut into small cubes.

Remove the pineapples from the syrup and dry. Then cut into small cubes. If syrup remains in the pineapples, juice can be released from the finished salad.

Grate the cheese over a coarse grater. Cheese varieties can be selected to your liking. I have ordinary Russian cheese, but you can use mozzarella, suluguni, etc.

In a frying pan, heat the vegetable oil and fry the mushrooms until golden. At the end, sprinkle with salt and pepper.

Return the pan to the heat. Place the pork together with the marinade and fry over high heat until tender on all sides until ruddy.

Then chill the fried meat and cut into strips.

You can mix all the ingredients in a salad bowl. But it turns out more beautiful if you lay out the salad in layers. Place a culinary ring (16-18 cm in diameter) on the dish. Place the roasted pork on the bottom and compress. Pour over the mayonnaise. I put the mayonnaise in a pastry bag and cut off the tip. This is more convenient than a spoon.

Put the canned pineapples in the next layer and also pour mayonnaise over them.

Next, lay out the fried mushrooms. It is not necessary to lubricate them with mayonnaise. You can replace fried mushrooms with pickled ones.

Sprinkle the mushrooms with grated cheese and pour over the mayonnaise.

Put the bell pepper in the last layer. Choose the color of bell pepper at will. You can replace bell peppers with finely chopped tomatoes (it is better to remove the seed part).

Let the salad brew for 1-2 hours in the fridge before serving. Then remove the culinary ring, decorate the salad with mushrooms and herbs. Enjoy your meal!