Salad

Recipe: Tasty "Mimosa" salad

"Mimosa" salad. This Mimosa Salad is so satisfying. Everything is grated finely, making the texture so delicate and pleasant that it's hard not to overeat. One of my readers, Liliana shared this recipe with me.

"Mimosa" salad Mimosa salad got its name because of its resemblance to "mimosa", spring flowers, scattered on the snow. The similarity is achieved by crumbling and scattering boiled egg yolk on the surface. This salad was served in a wonderful French restaurant in Vancouver and was a big hit with customers. You can cook "Mimosa" salad using 6 ingredients and 11 steps. Here is how you achieve that.

Ingredients of "Mimosa" salad

  1. It’s 1 pc of canned fish in oil (sardines, tuna).
  2. Prepare 4 pcs. of boiled potatoes.
  3. Prepare 4 pcs. of boiled carrots.
  4. You need 4 pcs of hard boiled eggs.
  5. You need 2 pcs of onions.
  6. Prepare of mayonnaise.

Everything is finely grated, every ingredient scattered equally throughout the salad making this salad look so decadent. In a large bowl, combine all fruit. Pour prosecco, orange juice and honey over fruit and toss carefully to combine. Mimosa Salad has no similarities to the orange champagne drink, but is named after a type of native flowering yellow Australian wattle, also known as Mimosa.

"Mimosa" salad step by step

  1. Potatoes and carrots boil until cooked..
  2. Chop onion into small cubes. Carrots, potatoes grate on a fine grater..
  3. Separate the egg whites from the yolks..
  4. Squirrels grate on a fine grater. Yolks grate on a fine grater..
  5. Knead the fish with a fork..
  6. Put fish on the bottom of the plate, grease with mayonnaise..
  7. Put the egg whites on the fish, apply a little mayonnaise..
  8. Put the onion on the carrots..
  9. Onion put the potatoes, add salt and grease mayonnaise..
  10. Repeat the layers..
  11. The last layer. Put egg yolks on the potatoes, do not add mayonnaise..

It now grows around the world, including along the Black Sea in Russia. This vegetable mimosa salad is like spring on a platter! Vibrant, tender-crisp asparagus tossed in a silky, tangy vinaigrette and topped with fluffy, finely diced, hard-boiled eggs, delicate chives, nutty parmesan and crispy, crumbled bacon. A splash of prosecco and a little orange juice transform a fresh fruit salad into the perfect brunch dish. To make ahead, prepare the fruit as directed, but don't combine with the mimosa dressing until just before serving so the bubbly maintains its fizz.

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