Composition / ingredients
Step-by-step cooking
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First, boil the shrimp and carrots. Put the shrimp in a saucepan with boiling salted water and boil until a beautiful pinkish-red color. Boil the carrots in a separate saucepan or in a pressure cooker.
Peel the cucumbers and cut it into thin half rings. We'll add a little salt to it and put it aside for now.
Boiled carrots will also be cut into thin half-rings. Apples need to be peeled from the skin, remove the cores with seeds, and cut them into small pieces.
Now let's do the shrimp. They need to be cleaned and their shells and heads removed. We'll leave a few pieces intact to decorate our salad.
Next, take a salad bowl or portioned cremans and lay the components in layers.
First cucumber, then carrot, mayonnaise, apples, shrimp.
Pour mayonnaise on top and you can decorate the salad as your heart desires.
The Bride's salad is ready, bon appetit, I advise you yes love.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
