Stewed salad

Finely chop the meat. Cut the potatoes into thin slices, boiled beets into cubes, green parsley or celery and finely chop the onions. Mix everything, fill with mayonnaise and refrigerate. Disassemble the salad into leaves, rinse, dry with a paper towel. Before serving, cover 4 plates with green lettuce leaves, put the cooked salad on them, pour mayonnaise over them. Garnish with slices of boiled egg and sprinkle with chopped parsley greens.