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Turkey and mushroom salad

Cooking recipes / Top Picks / Salads

2 servings
1 hour

Turkey fillet - 150 gr, Champignons - 150 gr, Eggs - 2 pcs., Onions - 1 pc., Potatoes - 1 pc., Olive oil - 1 tbl., Mayonnaise - 60 gr., White wine vinegar - 30 ml., Water - 20 ml., Sugar - 1 tbl., Ground black pepper - 0.4 gr., Salt - 0.4 kl.

Measure the ingredients. Pre-cook the turkey and cool in the broth. Boil eggs and potatoes, cool and peel.

Cut the onion into small cubes.

Marinate in a mixture of vinegar, water, sugar, salt and pepper for 15 minutes. Then drain the marinade, rinse the onions.

Cut the turkey into small pieces.

Rinse the champignons, cut into small cubes.

Fry until golden in olive oil.

Grate the potatoes on a medium grater.

Grate the eggs as well.

In a culinary ring (16-18 cm), lay out in layers, rinsing each with mayonnaise: potatoes -

turkey -

red onion -

champignons -

eggs.

Carefully remove the ring and decorate the salad with herbs.