Salad Calendar
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Boil the chicken fillet in advance with spices, remove from the broth and cool.
Step 2:
Peel the potatoes, grate them on a coarse grater and put the first layer on a large rectangle dish.
Step 3:
Lubricate with a small amount of mayonnaise.
Step 4:
Grate carrots and put the next layer.
Step 5:
Grease with mayonnaise.
Step 6:
Chicken fillet cut into small cubes and put on a salad.
Step 7:
Smear with mayonnaise.
Step 8:
Finely chop the onion and put it in the next layer.
Step 9:
Smear with mayonnaise.
Step 10:
Peel the eggs, separate the whites from the yolks. Sprinkle the salad with proteins - it will be a leaf.
Step 11:
Make a calendar cap from the yolks. Cut out the number 1 and the name of the month from the pepper, put it on the salad. Put it in the refrigerator. The salad is ready.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sweet pepper - 27 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
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
