Want to prepare a fresh and delicious salad for your next meal? Follow these detailed instructions to create a gourmet mixed salad that will delight your taste buds. Whether you're a cooking enthusiast or an experienced chef, this simple and flavorful recipe is perfect for any occasion.
Preparation of Ingredients
To prepare a mixed salad, start by cooking 150 g of rice in 300 ml of water with salt. Before cooking, rinse the rice with clean water to remove the starch. Let the rice cook for about 15 minutes over medium heat.
Peel, cut in half, then into small pieces 2 carrots. If you don't like cooked carrots, you can grate them. Remove the ends then cut 175 g of green beans into thirds. Cook the carrots and green beans in water or steam.
Peel, cut in half, then into small pieces 4 potatoes. Cook the potatoes for 10 to 15 minutes in water or steam. Put 3 eggs to boil. After 10 minutes of cooking the carrots and beans, add 130 g of peas.
Once everything is cooked, remove from heat and proceed to assembly. Wash and roughly chop some romaine lettuce. Season with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt and pepper. Mix everything well.
Once the rice has cooled, add 100g corn, 60g black olives and 120g tuna. Add 2 tablespoons of mayonnaise. Mix, and your rice salad is ready. Place it in a large bowl. Flatten it so that it takes the shape of the bowl. Store in a cool place until ready to assemble.
For the potato salad with pickles: Cut 200 g of pickles into thin slices. Mix the pickles with the potatoes. Let the potatoes cool to prevent them from crushing. Add 2 tablespoons of olive oil, 2 tablespoons of Dijon mustard, salt, pepper and dried parsley. Mix well.
Add salt, pepper and 2 tablespoons of mayonnaise to the salad. Mix everything. For the beet salad: Cut 2 small green onions into slices. Arrange the green onions on 350 g of beets. Season with olive oil, salt, pepper, dried parsley, and mix.
For the tomato and cucumber salad: Remove the stem from a large tomato. Cut it into small pieces. Do the same with half a cucumber. You can add a chopped onion if you like. Season with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, pepper and dried parsley. Mix everything well.
Take a large round plate for assembly. Place the bowl of rice in the center of the plate to make a dome. Arrange the romaine lettuce all around. Place the potato and pickle salad in a corner. Do it symmetrically. Place the other half of the salad on the other side. Do the same with the macedonia salad. Remove the bowl that contains the rice salad. Arrange all the beet salad in one corner. Put the tomato and cucumber salad on the other end. Fill the small holes with surimi. Cut the hard-boiled eggs into 4 pieces. Place a piece between each salad. We hope you find these instructions helpful!
Cooking Vegetables
To prepare a mixed salad, start by cooking 150 g of rice in 300 ml of water with salt. Rinse the rice first in clean water to remove the starch. Let the rice cook for about 15 minutes over medium heat. Peel, cut in half, then into small pieces 2 carrots. If you don't like cooked carrots, you can grate them. Remove the ends, then cut 175 g of green beans into thirds. Cook the carrots and green beans in water or steam. Peel, cut in half, then into small pieces 4 potatoes. Cook the potatoes for 10 to 15 minutes in water or steam. Put 3 eggs to boil. After 10 minutes of cooking the carrots and beans, add 130 g of peas. Once everything is cooked, remove from heat and proceed to assembly.
Wash and roughly chop some romaine lettuce. Season with 1 tbsp. tablespoon of olive oil, 1 tbsp. tablespoons of lemon juice, salt and pepper. Mix everything well. Once the rice has cooled, add 100g corn, 60g black olives and 120g tuna. Add 2 tbsp. tablespoon of mayonnaise. Mix, and the rice salad is ready. Arrange in a large bowl. Flatten so that it takes the shape of the bowl. Store in a cool place until ready to assemble.
For the potato salad with pickles: Cut 200 g of pickles into small slices. Mix the pickles with the potatoes. Let the potatoes cool to prevent them from crushing. Put 2 tbsp. tablespoon of olive oil, 2 tbsp. tablespoons of Dijon mustard, salt, pepper and dried parsley. Mix everything. Add salt, pepper and 2 tbsp. tablespoon of mayonnaise in the salad. Mix everything.
For the beet salad: Cut 2 small green onions into slices. Arrange the green onions on 350 g of beets. Season with olive oil, salt, pepper, dried parsley and mix.
For the tomato and cucumber salad: Remove the stem from a large tomato. Cut into small pieces. Do the same with half a cucumber. You can add a chopped onion if you like. Season with 1 tbsp. tablespoon of olive oil, 1 tbsp. tablespoons of lemon juice, salt, pepper and dried parsley. Mix everything.
Take a large round plate for assembly. Place the bowl of rice in the center of the plate to form a dome. Arrange the romaine lettuce all around. Arrange the potato and pickle salad in one corner. Do it symmetrically. Place the other half of the salad on the other side. Do the same with the Macedonia salad. Remove the bowl containing the rice salad. Place all of the beet salad in one corner. Put the tomato and cucumber salad on the other end. Fill the small holes with surimi. Cut the hard-boiled eggs into 4 pieces. Place a piece between each salad. We hope you find these instructions helpful!
Assembling the Salad
To prepare a mixed salad, start by cooking 150 g of rice in 300 ml of water with salt. Rinse the rice in advance with clean water to remove starch. Let the rice cook for about 15 minutes over medium heat.
Peel, cut in half, then into small pieces 2 carrots. If you don't like cooked carrots, you can grate them. Remove the ends then cut 175 g of green beans into thirds. Cook the carrots and green beans in water or steam. Peel, cut in half, then into small pieces 4 potatoes. Cook the potatoes for 10 to 15 minutes in water or steam. Put 3 eggs to boil. After 10 minutes of cooking the carrots and beans, add 130 g of peas. Once everything is cooked, remove from heat and proceed to assembly.
Wash and roughly chop some romaine lettuce. Season with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt and pepper. Mix everything well. Once the rice has cooled, add 100 g of corn, 60 g of black olives and 120 g of tuna. Add 2 tablespoons of mayonnaise. Mix, and the rice salad is ready. Arrange in a large bowl. Flatten so that it takes the shape of the bowl. Store in a cool place until ready to assemble.
For the potato salad with pickles: Cut 200 g of pickles into small slices. Mix the pickles with the potatoes. Let the potatoes cool to prevent them from crushing. Add 2 tablespoons of olive oil, 2 tablespoons of Dijon mustard, salt, pepper and dried parsley. Mix everything. Put salt, pepper and 2 tablespoons of mayonnaise in the salad. Mix everything.
For the beet salad: Cut 2 small green onions into slices. Arrange the green onions on 350 g of beets. Season with olive oil, salt, pepper, dried parsley, and mix.
For the tomato and cucumber salad: Remove the stem from a large tomato. Cut into small pieces. Do the same with half a cucumber. You can add a chopped onion if you like. Season with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, pepper and dried parsley. Mix everything.
Take a large round plate for assembly. Place the bowl of rice in the center of the plate to form a dome. Arrange the romaine lettuce all around. Arrange the potato and pickle salad in one corner. Do it symmetrically. Place the other half of the salad on the other side. Do the same with the Macedonian salad. Remove the bowl containing the rice salad. Arrange all the beet salad in one corner. Put the tomato and cucumber salad on the other end. Fill the small holes with surimi. Cut the hard-boiled eggs into 4 pieces. Place a piece between each salad. We hope you find these instructions helpful!
Presentation and Tasting
For a perfect presentation of the mixed salad, start by carefully arranging the different elements on a large platter. Make sure the arrangement is aesthetically pleasing and highlights each ingredient.
Once the salad is ready, it's time to enjoy it in the company of your loved ones. Take advantage of this friendly moment to enjoy this fresh and delicious salad together.
Each bite will make you appreciate the blends of flavors and textures carefully combined in this salad. Let yourself be surprised by the contrasts and harmonies that are revealed with each tasting.
TL;DR
Savor the beautifully presented mixed salad in the company of your loved ones, appreciating the blends of flavors and textures in each bite.
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