Recipe: Delicious "Mimosa" salad

Delicious, fresh and tasty.

"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. Mimosa Salad (Layered Egg and Cheese Salad): elegant, festive, appealing to an eye and delicious in taste!

"Mimosa" salad 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. It now grows around the world, including along the Black Sea in Russia. The bright yellow flowers are often given to women on International Women's Day. 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. You need 4 pcs. of boiled potatoes.
  3. You need 4 pcs. of boiled carrots.
  4. You need 4 pcs of hard boiled eggs.
  5. It's 2 pcs of onions.
  6. Prepare of mayonnaise.

The crumbled egg yolks on Mimoza. This salad was served in a wonderful French restaurant in Vancouver and was a big hit with customers. In a large bowl, combine all fruit. Pour prosecco, orange juice and honey over fruit and toss carefully to combine.

"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..

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. This vegetable mimosa salad is like spring on a platter! This unusual salad originates in Soviet Russia and back in the days, its popularity spanned across the Soviet republics (including Azerbaijan) where. The salad was created during Soviet food shortages when the State relied on tinned fish to feed its people.