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Rainbow Salad
A light, healthy, and colorful salad "Rainbow". The vegetables in this appetizer retain their vitamins to the maximum as they undergo minimal heat treatment. This means the dish can be prepared entirely from raw vegetables. The beauty of this salad is that the hostess can choose the products she will use for cutting this cold appetizer herself. Depending on the season, the vegetables may also differ. In the summer, they can be fresh cucumbers, tomatoes, bell peppers, and so on. In winter, there can be boiled beets, carrots, as well as canned cucumbers and corn. According to personal preference, the salad can be supplemented with boiled eggs and meat products. These can be ham, boiled or baked chicken or turkey breast, or tongue. There are many variations of the salad; we create our masterpiece based on mood and preference. The main rule is that the products should combine well and complement each other, and of course, be different in color to maintain the "Rainbow" composition.
Caloric content: 135 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- ham – 250 g;
- corn (canned) – 150-170 g;
- potatoes – 2-3 pcs;
- carrots – 1-2 pcs;
- beets – 1-2 pcs;
- cucumbers – 2-3 pcs;
- green onion feathers – 1 bunch;
- eggs – 1-2 pcs;
- mayonnaise – 2-3 tbsp.
For mayonnaise:
- vegetable oil – 250-280 ml;
- salt – ½ tsp;
- sugar – 1 tsp;
- lemon juice – 1 tbsp;
- mustard – to taste.
Preparation
- Prepare all the ingredients. Wash the vegetables and peel them if necessary.
- For the salad, prepare Korean-style beets. They can be cooked in advance or purchased ready-made. You can also bake or boil the beets and finely grate them.
- Boil the potatoes and grate them.
- Prepare Korean-style carrots in advance or buy ready-made.
- Boil the egg hard. Separate the yolk and the white. Finely chop them.
- Chop the pickled cucumbers into sticks. You can also use salted cucumbers.
- Slice the ham similarly.
- You will also need canned corn. Choose sweet varieties with quality kernels.
- Finely chop the green onion feathers.
- The salad will be served on one plate, but the products separately. All vegetables will mix in the presence of guests, and for this, we need a dressing. In this case – mayonnaise. You can buy ready-made mayonnaise in the store, or you can make homemade mayonnaise and of course, it's healthy. For its preparation, you will need: vegetable oil, salt, lemon juice, sugar, and an egg. Mustard optionally. All ingredients must be taken out of the refrigerator an hour to an hour and a half beforehand so they warm up. This is essential!
- Place all the ingredients in a cup, set the blender at the bottom of the cup on top of the yolk, and beat at maximum speed. After a minute, you can slightly lift the blender. In the prepared mayonnaise, add your favorite spices to taste, and whip a little more.
- Transfer the finished mayonnaise to a pastry bag for convenience.
- Arrange all the prepared products on a flat plate. Do not mix the vegetables yet; clearly maintain the boundary of each product and spread mayonnaise on it. With the help of a pastry bag, this is easy to do, but the mayonnaise should not be visible on top.
So, this is what the "Rainbow" salad turned out to be. Aesthetically, it looks very beautiful; only the vegetables are visible, and no dressing. But it will unite the salad when all the ingredients are mixed.
Together with the salad, salt, pepper, and a little mayonnaise should be served on the table, in case some guests find it insufficient.
