Salad «Lilac»

Salad «Lilac»


Peeled Shrimp — 300-400 g
Boiled rice — 1 cup
Pitted Olives — 250g
Green onion — to taste
Eggs — 6-8 pieces
Salt — to taste
Mayonnaise — to taste
Beetroot — 1/2 Pieces
Parsley — to taste
Garlic — 4 Cloves
Burning ground pepper — 1 tsp
Vegetable oil — 3 tbsp
Turmeric — to taste


1. Shrimp washed and dried.

2 cloves of garlic cut into a plate and season with spicy pepper (optional).

3. In the hot oil to put the garlic and shrimp fry for 4-5 minutes.

4. Boil the rice for readiness. For more beautiful colors to the water when cooking rice can add saffron or turmeric.

5. Olives cut into thin rings.

6. Mix the rice, shrimp with garlic, olives, finely chopped green onions and mayonnaise. Stir and put the salad in the refrigerator.

7. Boil hard boiled eggs, whites separated from yolks. Egg whites grate and divide in half. One half of the grated egg whites leave white.

8. And the other half of the egg whites in a lilac tint. For this small amount of beet need to rub on very fine grater, and half a teaspoon added to the egg whites beet juice until the egg whites are not yet acquire the desired hue.

9. salad from the refrigerator, carefully out onto a plate.

10. Evenly sprinkle the salad with grated egg yolk.

11. It remains to decorate the salad — dessert spoon to lay out a bunch of painted and unpainted white, decorate with parsley.
Salad «Lilacs» is ready.

Bon Appetit!

Salad "Lilac"

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