Classic Salad Recipes - Mimosa

Mimosa salad - a festive salad, the main ingredients of which are cheese, eggs, canned fish, onions, butter and mayonnaise.

Mimosa salad got its name because of its appearance - the surface of the prepared salad resembles spring mimosa flowers scattered in the snow. The classic Mimosa recipe involves the use of layers of protein of boiled eggs grated on a coarse grater, hard cheese grated on a fine grater, half a can of canned fish (salmon, chum, pink salmon, sockeye salmon, saury, etc.), half a can of mayonnaise , grated frozen butter, finely chopped onions, the second half of canned fish, half of mayonnaise, grated yolks of boiled eggs.

The most delicious mimosa salad recipe - how to decorate a salad

Mimosa Salad is a popular classic salad, the recipe of which is passed on from generation to generation. Cooking this wonderful salad is very easy. Yes, and products for it can be found in the nearest supermarket. The classic mimosa salad recipe uses canned sardine or saury fish.

The similarity to the flowers of Mimosa (Acacia silver) is achieved thanks to the yolks of eggs (crumbled and scattered on the surface of the salad). Adding other products (potatoes and carrots) is not allowed.

Classic recipe MIMOSES:

  • squirrels on a coarse grater
  • fine grater cheese
  • half a can of salmon, sardines or other canned fish
  • half a can of mayonnaise
  • chopped onion
  • coarse gravy butter
  • half a can of salmon (fish)
  • half a can of mayonnaise
  • small yolks
  • a little dried dill on top

Salad must be done the day before soaking and grabbing.

The popularity of salad in the USSR (and in modern Russia) has led to the emergence of a wide variety of cooking recipes.

The salad has not only a beautiful name, appearance, but also an amazing taste. Mimosa salad is one of the classic dishes on our festive tables. This place of mimosa takes rightfully. This is a hearty, but at the same time light and airy salad, and the presence of fish in it makes it also useful.

You can’t call light salad, but, nevertheless, its advantage is that it can be attributed to the category “salads without meat”, and in our time, many people like it, because we are trying to revise our diet and include more fish and vegetable dishes in it, since there are a lot of meat and meat dishes in our menu))

Mimosa salad with canned fish and potatoes

Mimosa salad with canned fish and potatoes. Familiar, tasty. :) And bright enough to the festive table, for example, as a snack for the New Year. Decorate the New Year menu 2020, recipes with photos will tell you how to arrange a salad.

Ingredients (for 8 servings):

  • Canned fish in oil (pink salmon, saury, etc.) - 1 can (240 d)
  • Potato - 2-3 PCS.
  • Chicken eggs 3-4 PCS.
  • Carrot - 1-2 PCS.
  • Bulb onions - 1 PCS.
  • Mayonnaise - to taste
  • Greens to taste
  • Salt to taste

Cooking - 1 hour:

  • Mimosa salad products in front of you.
  • How to make Mimosa salad with canned goods: Rinse and boil potatoes and carrots in their skins until tender (20-30 minutes, check the softness of vegetables with a knife). Cool and clean.
  • Hard boil eggs (10 minutes after boiling). Cool and clean.
  • Peel onion, wash and chop finely into cubes.
  • Grate potatoes on a coarse grater.
  • Separate the yolks from the proteins. Grate the squirrels on a fine grater.
  • Grate the yolks on a fine grater.
  • Grate the carrots.
  • Open a jar of canned fish in oil.
  • Knead with a fork.
  • Collect the Mimosa salad on a dish slightly moistened with water, in layers. Coat each layer with mayonnaise net. 1 layer - proteins 2 layer - half the fish, 3 layer - onion, 4 layer - potatoes,
  • 5 layer - carrots, 6 layer - the remainder of the fish, 7 layer - yolks.
  • Decorate Mimosa salad as desired (for example, pomegranate seeds and herbs) and refrigerate for impregnation and cooling for 2-4 hours. Mimosa salad with canned fish is ready. Bon Appetit!

The classic recipe for a delicious salad "Mimosa"

After almost half a century, the original version of the popular fish snack has changed significantly. It is cooked with carrots. Sometimes rice is added to the composition. Varieties of fish and layer order may also vary. But to get acquainted with the appetizer is still worth the classics, which can easily be "interpreted" to your taste.

Ingredients:

  • eggs - 5 pcs.,
  • saury (canned) - 1 can,
  • turnip onion (red) - 1 pc.,
  • cheese and butter - piece by piece,
  • mayonnaise sauce - 100 g,
  • apple vinegar - ½ stack,
  • salt, pepper, herbs - to taste.

Working process:

  1. After peeling, the onion head is chopped into cubes, in a separate bowl, pour vinegar for 5 minutes to remove the bitterness.
  2. The fish is thrown into a colander so that the glass is liquid, spread on a flat dish, where it is kneaded.
  3. The cheese piece is rubbed on a fine grater, and the butter is sent to the freezer.
  4. Boiled eggs are cleaned, proteins are separated, which are finely chopped. Yolks, except one, grind.
  5. A detachable shape is placed on a flat dish.
  6. An appetizer is formed in layers, making a mayonnaise layer (proteins, cheese, fish, onions, yolks).
  7. The top layer is covered with white curls made from frozen oil with a grater.
  8. Randomly distribute the crumbs from the last yolk.
  9. Send food in the cold for 60 minutes, then serve guests, decorating with a sprig of greenery.

Cooking:

Boil potatoes, carrots and eggs, cool and peel. Grate carrots, potatoes, separately yolks and proteins. Distribute all ingredients on separate plates.

Finely chop the onion and add cold water for 15 minutes.

Put the fish from the jar on a plate and remove the bones. Knead well with a fork.

Now we take a salad bowl and begin to lay out the layers.

  • Put the grated potatoes, grease it with mayonnaise, add salt to taste.
  • Put a layer of fish.

  • Dry the onion a little and put a thin layer on the fish.
  • Spread a layer of grated carrots. Grease well with mayonnaise. Salt to taste.
  • Put a thin layer of grated egg whites and coat with mayonnaise.
  • Sprinkle grated egg yolks with a final layer.

Garnish at will with finely chopped dill and a sprig of parsley. Let it brew in the refrigerator for 1-2 hours.

The classic Mimosa salad is ready. Can be served at the festive table.

You can add cheese to Mimosa - it will turn out very tasty. To do this, take 75 grams of hard cheese, grate it on a coarse grater and put between onions and potatoes. According to other recipes - grated cheese is placed between proteins and yolks.

In the old Mimosa salad recipe, butter is among the ingredients. It is frozen in a tinder on a coarse grater and spread on a carrot.

Salad can be made and served in portions, if the number of guests is known exactly or a buffet is planned. In this case, the ingredients are laid in layers in transparent vases. This method of preparation will take longer, require accuracy and caution.

Step 4

Cut the potatoes into small cubes or three on a grater. We spread it in a deep plate with the first layer. We coat with mayonnaise, salt and pepper. Mimosa salad has a layered structure. If you want to serve it on a flat plate, you can use the split culinary form.

Mimosa salad classic

This salad of fish, eggs and cheese just melts in your mouth! Need tasty salads for the New Year 2020, recipes with photos, new ways to decorate traditional Mimosa? This recipe is suitable in all respects.

  • Sardine in oil - 200 g
  • Eggs - 6 PCS.
  • Cheese - 150 g
  • Bow - 70-100 g
  • Frozen butter - 100 g
  • Dill Greens - 0,25-0,5 beam
  • Mayonnaise - 150 g

  • How to cook Mimosa salad classic: Remove the fish from the oil.Separate from large bones and knead with a fork.
  • Boil eggs, cool, peel. Separate the squirrels from the yolks.
  • Mash the yolks with a fork.
  • Grate the squirrels on a fine grater.
  • Grate the cheese.
  • Finely chop the greens.
  • Peel and grate the onion.
  • When all the ingredients are prepared, put the Mimosa salad in classic layers: 11st layer - egg whites.
  • 2nd layer - cheese.
  • 3rd layer - fish.
  • On top of the fish you need to distribute 0,75 whole mayonnaise.
  • 4th layer - onion.
  • 5th layer - half the egg yolks.
  • Then the remaining mayonnaise.
  • 6th layer - greens. Since I wanted to achieve a “winter” mood, I took a double portion of greens and sprinkled with it not only the top, but also the sides of the salad.
  • 7th layer - butter. Frozen butter should be grated directly on the center of the salad, and then gently spread it over the entire surface.
  • And finally, the final one, 81st layer - the remaining egg yolks. For greater effect, I recommend yolks additionally rub through a sieve directly on the salad and gently distribute them. The salad needs to be refrigerated 2 hours. Mimosa salad is classic ready. Bon Appetit!

Mimosa with canned fish

A hearty version of a well-known snack. Higher calorie salad is due to the presence of starch. To speed up the cooking process, the products are prepared in advance: in one pan, vegetable components are boiled, in the other - eggs.

Ingredients:

  • canned sardine - 1 jar weighing 350 g,
  • eggs and potato tubers - 3 pcs.,
  • carrots - 2 pcs.,
  • turnip onion - 1 head,
  • hard cheese - 150 g,
  • mayonnaise dressing - 70 g,
  • greens - for decoration.

Sequence of steps:

  1. Boiled and peeled potatoes are rubbed on a coarse grater.
  2. Do the same with root crops.
  3. Onion turnips are chopped with a knife.
  4. Eggs, yolks and squirrels separately, rub on a fine grater.
  5. Using the last tool, cheese chips are also prepared.
  6. The first layer is formed from potato slices, which are covered with mayonnaise.
  7. Next are onion slices and cheese crumbs. The first does not need mayonnaise dressing. But the cheese is covered.
  8. Spread mashed fish.
  9. Canned food is covered with proteins and carrots with a layer of mayonnaise.
  10. The last layer (after lubricating the previous sauce) is made from yolks.
  11. In the form of decoration, greens are distributed.

Step 5

We spread canned fish on top of the potatoes. In some recipes, the fish is placed in the first layer, but then it can drain. It is better to lay sardine or saury on potatoes. The potato absorbs oil and juice, and the salad will turn out more delicious and beautiful.

Salad with saury and olives

Regardless of the variations, the basis of the appetizer remains unchanged - canned fish. The recipe suggests using saury in oil (according to the classics of the genre). But carrots and olives will give the appetizer a new taste and more gloss. The ingredients blend perfectly with canned goods, emphasizing the taste of fish.

Composition:

  • saury in oil - 1 tank,
  • olives - ½ jars,
  • eggs - 5 pcs.,
  • onions and carrots - 1 pc.,
  • cheese - 100 g
  • mayonnaise - twice as much.

Step-by-step preparation instruction:

  1. Boil the eggs, separate the proteins from the yolks, rub with a grater with small cells.
  2. The onions are chopped with a knife.
  3. Rub the carrots, pour over boiling water, cover with a plate, leave for 15 minutes.
  4. Using the same grater, cheese is turned into crumbs.
  5. Pieces of saury are laid out in the first layer, kneading with a fork.
  6. Next, the layers are evenly distributed - carrots, onions, protein, cheese, yolk.
  7. Each layer, except the top, is covered with mayonnaise mesh.
  8. Across the "top" distribute rings of olives. You can use olives to create contrast.

Delicious Mimosa salad with pink salmon and apple

You can add variety to the salad in several ways: replace saury with red fish and use a fruit supplement. The sweet and sour taste of the apple harmoniously sets off the vegetable notes. And using green onions instead of onions will make the appetizer more tender.It will not only give freshness, but also delicately complement the taste of fish, which will be steamed, which is much more useful.

Composition:

  • carrots and potato tubers (medium) - 5 pcs.,
  • eggs - 5 pcs.,
  • pink salmon fillet - 400 g,
  • green apple (large) - 1 pc.,
  • onion feathers - 5 pcs.,
  • dill - 1 small bunch,
  • mayonnaise - 1 pack weighing 250 g,
  • lemon juice, salt - to taste.

Working process:

  1. The vegetables and eggs are brought to readiness in boiling water, after cleaning, potato tubers, carrots and proteins are rubbed on a fine grater, and the yolks are simply crushed by hand.
  2. Steamed fish, salted and disassembled into fibers.
  3. The apple is freed from the core and peel, rubbed.
  4. Greens chopped with a knife.
  5. A split ring is installed on the dish, half the potato chips are laid out with the first layer, and ½ fish, which is sprinkled with greens, on top of the mayonnaise net.
  6. Then repeat such layers of the remaining products - potatoes, fish, carrots, apples, proteins. Constantly make mayonnaise mesh.
  7. The yolks are laid out last as a decor, and then the appetizer is sent to the cold.

Simple mackerel canned salad

Delicate taste and ease of execution - characteristics inherent in any variation of the Mimosa salad. The appetizer is suitable for a family dinner, and for a noisy feast. Cooking it quickly, the food set is very simple and does not require the purchase of expensive ingredients.

Composition:

  • mackerel - 1 can,
  • eggs - 4 pcs.,
  • medium-sized potatoes - 2 pcs.,
  • hard cheese - a slice,
  • mayonnaise - for dressing,
  • onion head - 1 pc.

Sequence of steps:

  1. Boiled potatoes in their skins, hard-boiled eggs.
  2. Open the fish, drain the liquid. Spread the mackerel on a plate, knead, mix with 50 g of mayonnaise.
  3. Dice the onion, keep it in boiling water for several minutes so that the bitterness is gone
  4. The potatoes are rubbed on a medium grater, eggs (divided into protein and yolk) - on a small one.
  5. Form a puff snack, not forgetting the mayonnaise layer - ½ fish, a third of onions, ½ potatoes, another third of onion cubes, ½ yolks, mackerel with remaining onions, ½ protein, last potatoes and grated eggs.
  6. The top is made cheese, send the treat in the cold.

Beautiful and simple Mimosa salad

A beautiful and simple Mimosa salad that will always help out. This salad must be laid out on a table in a glass dish.

Ingredients (for 4 servings):

  • Canned fish (preferably something in oil) - 1 can (240 d)
  • Boiled potatoes - 2 PCS. (200 d)
  • Carrot - 1 PCS. (150 d)
  • Bulb onions - 1 head (50 d)
  • Chicken eggs 2 PCS.
  • Mayonnaise - 100-150 g
  • Salt - 2 pinch

Cooking - 1 hour (your 30 min):

  • Mimosa salad products in front of you.
  • How to cook Mimosa salad: Pour chicken eggs with cold water, bring to a boil. Cook over medium heat 10 minutes. Drain the boiling water. Pour eggs with cold water, cool, clean.
  • Wash potatoes and carrots, pour cold water and boil in their skins over medium heat until cooked (20-30 minutes). Cool and clean.
  • Dice potatoes in size 0,5*0,5 cm.
  • Grate the carrots.
  • Separate yolks from proteins in boiled eggs. Crush the yolks.
  • Grate the squirrels on a fine grater.
  • Peel the onion, wash finely chopped.
  • Open a jar of canned fish in oil. Knead the fish in a jar with a fork, along with butter and seeds (they are soft).
  • Spread Mimosa salad in layers, pouring mayonnaise on each layer of vegetables and a layer of protein. First, canned fish.
  • Then onion (finely chopped).
  • Next, boiled potatoes, diced (salt 1 a pinch of salt).
  • Then a layer of mayonnaise (2-3 Art. spoons).
  • Following - boiled carrots, grated.
  • Mayonnaise again (2-3 Art. spoons).
  • Next, also grated boiled egg protein (salt 1 a pinch of salt).
  • Grease the protein with mayonnaise (2 Art. spoons and crumble the yolk on top. Mimosa salad is ready. Refrigerate 2-3 hours. Bon Appetit!

Quick salad with layers in order

Fish appetizer is classified as nostalgic dishes, because it was included in the menu during the period of total deficit in the era of the Soviet Union. The taste of the dish has been familiar to many since childhood. There are many variations, but preparing them all is quick and easy. The recipe is based on potato tubers, cheese and canned pink salmon. But the latter can be replaced by saury and sardine. The main thing is that it be a fish.

Composition:

  • canned fish - 250 g,
  • potatoes - 200 g
  • carrots - as much
  • turnip onion - 100 g,
  • greens - ½ bunch,
  • egg - 4 pcs.,
  • cheese (hard varieties) - 120 g,
  • homemade mayonnaise - 200 g,
  • sea ​​salt to taste.

Preparation Method:

  1. Boiled carrots, potatoes, divided into yolks and whites are crushed eggs on a grater with straws.
  2. Chop the onion with a knife, and knead the fish, after draining the liquid from the can.
  3. Cheese is tinder.
  4. Lay out the layers in order, greasing them with mayonnaise - fish, protein, carrots, onions, potatoes, cheese and yolk.
  5. Greens are used for serving.

Mimosa salad with onions

Each mistress has her own secrets of cooking puff fish salad "Mimosa". I will share mine today! Bon Appetit everyone!

  • Canned fish in oil (mackerel, saury, sardine, etc.) - 2 cans
  • Boiled potatoes - 2-3 PCS.
  • Boiled carrots - 1-2 PCS.
  • Red onion lettuce (you can regular) - 1-2 PCS.
  • Boiled chicken eggs - 4 PCS.
  • Hard cheese - 200 g
  • Mayonnaise - to taste
  • Salt to taste
  • Fresh greens (for decoration)

  • Prepare products for the Mimosa puff fish salad. Boil potatoes and carrots in advance, cool and peel. Hard-boiled eggs, cool and clean.
  • Chop the onion finely and pour it with boiling water to “kill” all the bitterness. Once the water has cooled, you can drain it and use the onion for its intended purpose.
  • Since this is a puff salad, we collect it immediately in the dishes in which we will serve. The first layer of grated boiled potatoes. Salt and grease with mayonnaise (a couple of tablespoons). You can mix potatoes with mayonnaise so that you don’t have to wait long for the salad to soak.
  • The second layer rub the boiled carrots. We also coat this layer with mayonnaise.
  • Next comes the canned fish and red onions. Mayonnaise again.
  • Separate the yolks from the egg whites. Grate the squirrels in a salad bowl. This is another layer that also needs to be slightly oiled with mayonnaise.
  • After the proteins comes a layer of grated cheese and mayonnaise again.
  • Rub the yolk on a fine grater with the last layer.
  • We decorate the Mimosa salad with fresh herbs (or according to your desire and taste). Ideally, Mimosa puff salad should be given a couple of hours of time so that it is properly soaked. But I didn’t have such an opportunity, and all the same the Mimosa salad turned out to be very tasty!

How to make Mimosa salad with cheese

Puff salmon appetizer is not only very tasty, but also looks unusual, impressive on the table. One of the most traditional salads is Mimosa. His recipe with cheese, canned red fish and eggs is easy to implement. If all products are pre-cooked and chopped, it will take a few minutes to cook.

Ingredients

  • canned salmon - 1 can,
  • eggs - 5 pcs.,
  • cheese - 150 g
  • onion - 1 pc.,
  • mayonnaise - 200 g.

Recipe execution progress:

  1. Disassemble the fish, remove the bones, knead the flesh.
  2. Chop onion slices, pour over boiling water.
  3. Cheese is grated, like boiled proteins.
  4. The yolks are crumbling.
  5. Lay out an appetizer in layers - ½ protein, fish, onion, dressing, grated cheese, remaining proteins,
  6. The last layer is smeared with mayonnaise, covered with crumb from the yolk.

Mimosa salad - a real salad

Salad prepared according to this recipe can be served as a main dish. So Mimosa salad is nutritious and satisfying. This is the real “Mimosa”, and not that salad with carrots that is served in cafeterias and sometimes in restaurants.

  • Boiled eggs - 5 PCS.
  • Dutch cheese - 100 g
  • Canned fish (saury, mackerel, trout) - 2 cans
  • Butter - 100 g
  • Small onions - 1 PCS.
  • Mayonnaise - to taste

Cooking - 1 hour:

  • How to make Mimosa salad: Egg whites on a coarse grater.
  • Cheese on a coarse grater.
  • 1 can of canned fish.
  • Mayonnaise.
  • Butter, coarse grater.
  • Finely chopped onions.
  • 1 can of canned fish.
  • Mayonnaise.
  • Egg yolks on a fine grater. Mimosa salad is ready.

The most delicious Mimosa salad with rice

A hearty appetizer that is designed to arouse appetite before serving the main course. Cooking a salad is easy. Thanks to the combination of boiled vegetables, canned fish and mayonnaise, it has a harmonious taste. The main feature is the layered structure (products are laid out in a certain sequence).

Ingredients

  • rice - 100 g
  • carrot - 2 pcs.,
  • canned fish in oil –1 can,
  • eggs - 4 pcs.,
  • onion - 1 pc.,
  • salt with ground pepper - to taste,
  • granulated sugar - 2 pinches,
  • vinegar - 35 ml
  • mayonnaise - as needed.

Recipe execution progress:

  1. Boil the cereals until cooked in salted water.
  2. Carrots are used boiled, rubbing it on a grater.
  3. Hard-boiled eggs are divided into proteins and yolks, which are crushed in a convenient way.
  4. Onions are cut into cubes, which are pickled in a solution of water, vinegar, sugar and salt.
  5. Spread prepared ingredients in layers: rice, onion cubes (half), mayonnaise, mashed fish, remaining onions, mayonnaise, carrots, mayonnaise, protein.
  6. The last layer, which is distributed over a mesh of mayonnaise sauce, is the yolk.

Mimosa salad is an excellent snack for a festive table. Based on one of the already classic recipes, each housewife will be able to experiment and create her own specialty dish.

Soviet classic: Mimosa salad

A rare holiday in most Soviet families was dispensed with without Mimosa. Unfortunately, today this salad is so criticized that it seems that it is not even a salad, but simply a world evil. But if you do everything according to the rules, you get a completely different result.

Mimosa salad is an interesting phenomenon of Soviet cuisine. It is believed that he appeared in the mid-70s of the 20th century, but there is no exact information about who prepared it for the first time - a cook in a restaurant or some kind of hostess at home. Whatever the case, the availability of ingredients and interesting taste allowed this recipe to take root in the culinary traditions of the USSR.

He got his name because of the decoration of the upper layer with chopped boiled yolk, reminiscent of mimosa flowers, also popular at that time.

It is believed that in a traditional recipe there should be 9 or 10 layers. The presence of oil in the composition is disputed, hence the “or”. There are certain rules for the preparation of Mimosa salad.

Firstly, to avoid this mess, you need to cook this salad in batches. Putting a portion of a salad bowl on your plate, you will get something, but not Mimosa.

Secondly, it is necessary to smear with mayonnaise only layers with boiled vegetables. All other salad ingredients are juicy and self-sufficient in themselves.

Thirdly, mayonnaise should only complement the taste, and not interrupt it. Therefore, you need to put it quite a bit, with a thin transparent layer. It took me 1.5 coffee (not even tea) spoons for each layer.

Ingredients (2 servings):

  • Potatoes boiled in salted water - 2-3 PCS.*
  • Carrots boiled in salted water - 1 PCS.
  • Hard-boiled eggs - 2-3 PCS.*
  • Red / Blue Bow - 1-2 PCS.*
  • Canned salmon - 1/2-2/3 cans
  • Freezer Butter - 2 dice-sized pieces each
  • Mayonnaise - 9 coffee spoons
    • - depending on size

  • Grate potatoes on a coarse grater, carrots - on a fine.
  • Knead the fish with a fork. Separate the proteins from the yolks and grind separately. Finely chop the onion or chop in a blender.
  • Put a ring on each plate. I use a ring from the Ikea cookie set.
  • We spread the products in layers, ramming each layer with a spoon and paying special attention to the edges so that there are no "gaps". So the layers will be more expressive. Layers: half onion, quarter potato, 1,5 coffee spoons of mayonnaise, half a carrot, 1,5 coffee spoons of mayonnaise.
  • A quarter of protein.
  • Half the fish. We get the oil from the freezer. We rub 1 cube on a fine grater. Spread a quarter of potatoes on top, grease 1,5 coffee spoons of mayonnaise.
  • The last layer is a quarter of protein. We repeat all the same with the second portion. We send to the refrigerator 30 minutes so that the vegetables are saturated with mayonnaise, and the salads are cooled.
  • We get salads from the refrigerator, we pass along the ring with a knife blade so that the salad is better separated from the form. Sprinkle with chopped yolk. Remove the ring and.
  • . serve to the table.

Mimosa salad is a very beautiful dish

Mimosa salad is a very beautiful dish. And since the salad is prepared quite simply, it can often be seen on the festive table. If you still think what to cook for the new year 2020, recipes with photos will come in handy.

  • Canned fish (saury) - 1-2 cans
  • Bulb onions - 1 PCS.
  • Chicken eggs 5-6 PCS.
  • Hard cheese - 100 g
  • Boiled carrots - 3-4 PCS.
  • Boiled potatoes - 4 PCS.
  • Mayonnaise - to taste
  • Greens to taste

Cooking - 1 hour:

  • Prepare the products. Boil potatoes in their “uniform”, boil eggs, peel carrots.
  • Chop onions finely.
  • Grate cheese, carrots and potatoes.
  • Separate the squirrels from the yolks.
  • Grind the yolks with a fork, and grate the proteins on a coarse grater.
  • Grind canned fish with a fork.
  • Chop greens.
  • We form a salad. The first layer is potatoes and a layer of mayonnaise. The following layers are onion, cheese, mayonnaise, grated protein, fish, mayonnaise. Then carrots and mayonnaise.
  • Sprinkle with greens and chopped yolk. Bon Appetit!

Whip up Mimosa Salad

I bring to your attention the most "Soviet" salad in the world :) This recipe for "mimosa" - with cheese. A minimum of products and time - a maximum of taste and tenderness. New Year is coming, I recommend. :)

I advise you to put butter and hard cheese in the freezer in advance for a couple of hours.

Ingredients (for 6 servings):

  • Canned saury in oil - 1 bank
  • Hard cheese - 100 g
  • Chicken eggs 5 PCS.
  • Bulb onions - 1 PCS.
  • Mayonnaise - 150 g
  • Butter - 80 g
  • Fresh parsley - to taste

Cooking - 30 min:

  • Mimosa salad products with saury in front of you.
  • How to prepare a Mimosa salad with saury: Boil the hard boiled eggs, for this, dip them in cold water, bring to a boil and cook 10 minutes from the moment of boiling. Then drain the hot water, and pour the eggs cold to cool.
  • Peel the eggs, separate the squirrels from the yolks, grate the squirrels on a coarse grater.
  • Mash the yolks with a fork in small crumbs.
  • Grate hard cheese on a coarse grater.
  • Open a jar of canned fish. Partially drain the oil. Mash fish with a fork.
  • Peel, wash and finely chop onions.
  • Grate butter.
  • Lay out the Mimosa salad in layers: 1 - proteins 2 - cheese 3 - fish, 4 - a mesh of mayonnaise, 5 - bow, 6 - butter, 7 - a mesh of mayonnaise, 8 - yolks.
  • Garnish the salad to taste and refrigerate for at least 2 hours. The Mimosa salad is whipped up ready. Bon Appetit!

Mimosa Salad with Sardines

New Year's table recipes are often those dishes that we rarely cook on the daily menu. For example, puff salad "Mimosa" with sardines. The salad is simple, but it will look beautiful on the festive table and will cause you to definitely try a beautiful salad.

All salad products are friendly with each other, creating a very delicate taste.

"Mimosa" is laid out in layers - if you distribute them correctly, you can achieve a high result.

  • Potato - 2 PCS.
  • Carrot - 1 PCS.
  • Canned sardines - 1 bank
  • Eggs - 2 PCS.
  • Cream Cheese - 1 PCS.
  • Butter - 5 g
  • Mayonnaise - 220 g
  • Parsley - for decoration

  • It is necessary to wash all vegetables well from excess dirt, put to boil. Potatoes and orange fruit can be cooked in one pan, removed as soon as ready.
  • Separately put the boiled eggs.
  • To clear all cooked ingredients from the top unnecessary layer, to allow to cool.
  • The first layer will be potatoes. Grind it on a grater with medium holes, top with a good layer of mayonnaise.
  • After pouring all the unnecessary liquid, remove the sardines from the can, crush and put on top of the potatoes. Each layer must be coated with mayonnaise.
  • Separate the yolk from the protein, grate only the protein on top.
  • Next will be processed cheese and a small piece of butter. The oil must first be put in the freezer. Rub a solid piece of butter with a fine grater.
  • Then cover the salad with grated carrots and mayonnaise on top.
  • Finely crush the yolks at the very end. They do not need to be covered with mayonnaise. Put the salad on the shelf of the refrigerator for cooling. Then garnish with a sprig of parsley and serve. Bon Appetit!

Mimosa salad puff

This gentle and easy to prepare puff salad “Mimosa” will be the decoration of the festive table. And if you can’t decide which salads to prepare for the New Year, then the New Year’s classic Mimosa salad will always help you out.

Ingredients (for 4 servings):

  • Canned fish (saury, sardines in oil) - 1 can (240 d)
  • Carrot - 2 PCS. (250 d)
  • Mayonnaise - 220 g
  • Green onion - 1 beam (50 d)
  • Chicken eggs 3 PCS.

Cooking - 40 min (your 20 min):

  • Prepare Mimosa Salad Products.
  • How to cook puff salad "Mimosa": Wash the carrots thoroughly, fill with cold water, bring to a boil, cook 20 minutes.
  • Wash the eggs and cook hard-boiled. To do this, fill with cold water, bring to a boil. Cook 10 minutes from the moment of boiling.
  • Peel the eggs and carrots.
  • Grate the carrots on a coarse grater.
  • Divide the eggs into squirrels and yolks.
  • Grate the squirrels on a fine grater (or chop them finely).
  • Wash the green onions and chop finely.
  • Drain the oil from canned fish. Free the fish from the bones.
  • Mash the fish with a fork.
  • To make the layers in the finished salad look neater, I recommend using a special form for salads. Put the fish in a salad bowl in 1 row.
  • Add on top 3 Art. l mayonnaise. Gently spread it over the surface of the fish.
  • Then put chopped carrots, smooth slightly.
  • Add and evenly distribute 3 Art. l mayonnaise.
  • The third layer is finely chopped green onions.
  • Apply a grid of mayonnaise (again 3 Art. spoons).
  • The last layer is grated or finely chopped egg white
  • Apply a net of mayonnaise to the protein.
  • Garnish the Mimosa salad with yolk on top, which you grate on a fine grater immediately on the salad.
  • Carefully remove the salad pan.
  • You can decorate the salad with green onions. Ready Mimosa salad should be refrigerated for 2-3 hours soak.

Mimosa puff salad with rice

Delicate layered salad of canned fish looks very elegant!

  • Rice - 1 glass
  • Eggs - 6 PCS.
  • Sardine in oil - 200 g
  • Bow - 100-150 g
  • Cheese - 150 g
  • Frozen Oil - 80-100 g
  • Mayonnaise - 9 Art. spoons
  • Salt - 0,25 tsp
  • Ground black pepper - to taste
  • Greens for decoration

  • How to cook Mimosa puff salad with rice: Boil rice. To do this, pour it 2,5 glasses of water, bring to a boil, salt. Cook under a lid with a slight boil 15 minutes. Then drain the water, rinse the rice and cool to body temperature.
  • Add 3 Art. tablespoons of mayonnaise and black ground pepper. Mix. Put in the refrigerator.
  • Hard-boiled eggs (10 minutes), cool and clean.
  • Remove the fish from the oil, dry. Take out the bones and knead the pulp with a fork.
  • Finely chop the onion.
  • Put the Mimosa salad with rice layers. Put rice on a dish (or in a transparent salad bowl). Take it lightly.
  • Put fish on top.
  • Then spread onion over the surface.
  • Spread on top 4 Art. tablespoons of mayonnaise. Set aside the salad and prepare the ingredients for the next layers.
  • Grate the cheese.
  • Separate the squirrels from the yolks. Grate the squirrels on a fine grater.
  • Mash the yolks with a fork.
  • We continue to spread the salad. Put the next layer of cheese.On it you need to put a little mayonnaise - 2 Art. spoons.
  • Then lay the egg whites.
  • Top - half the yolks.
  • Then, on a fine grater, three directly on the salad, frozen butter.
  • And the final layer is the remaining yolks. For greater fluffiness, it is better to wipe them through a sieve directly above the salad. Garnish the puff salad “Mimosa” with rice with a sprig of dill and can be served. Bon Appetit!

Salad "Mimosa" salmon with cheese

Puff salmon salads are not only very tasty, but also look unusually impressive on the table. One of the most traditional puff salads is Mimosa, the recipe of which with cheese, canned salmon and eggs is what we bring to your attention.

Ingredients (for 6 servings):

Cooking - 10 minutes (your 10 minutes):

  • Prepare products for the Mimosa salad with cheese and salmon.
  • How to cook Mimosa salad with salmon and cheese: Disassemble the fish, remove the bones and skin, and knead.
  • Peel the onion, chop finely.
  • Pour boiling water over.
  • Grate the cheese.
  • Boil the eggs, separate the protein from the yolk.
  • We spread "Mimosa" with cheese on a dish in layers in the following order: 1 layer: 2 of 5 grate the proteins on a fine grater directly over the dish, evenly.
  • 2 layer: put salmon, sprinkle with onion.
  • Grease with mayonnaise (2-3 Art. spoons).
  • 4 layer: put grated cheese.
  • 5 layer: 3 rub the remaining protein on a fine grater over the dish.
  • Grease with mayonnaise (2-3 Art. spoons).
  • 6 layer: sprinkle with crushed yolk. You can crush the yolk manually, but the layered salmon salad will look neater and the taste will be softer if you wipe the yolk through a sieve (directly above the salad). Put the prepared salmon salad with cheese and eggs for a while in the refrigerator soak (on 3-4 hours).

Mimosa salad with tuna

Mimosa salad with tuna will decorate your holiday table.

  • Carrot - 2 PCS.
  • Potato - 2 PCS.
  • Bulb onions - 1 PCS.
  • Eggs - 5 PCS.
  • Canned tuna - 2 jars
  • Mayonnaise - 300 g
  • Vinegar - 2 Art. l
  • Sugar - 2 tsp
  • Greens (Rosemary)

  • Prepare products for Mimosa salad with tuna. Boil carrots, potatoes and eggs, peel everything.
  • To pickle onions you will need sugar and vinegar. To lubricate the layers of salad - mayonnaise. For decoration, I took fresh rosemary, you can decorate to your taste.
  • Pickle the onion. To do this, chop the onion finely.
  • Pour boiling water on 30 seconds.
  • Pour boiling water through a sieve.
  • Pour cold boiled water onion, add vinegar and sugar, leave on 30 minutes.
  • Grate potatoes, carrots, proteins and yolks on a fine grater.
  • Mash tuna with a fork.
  • Collect salad in layers in the following order: 1. Tuna.
  • 2. Protein.
  • 3. Carrots.
  • 4. Onions.
  • 5. The potato. * Lubricate all layers with mayonnaise (I can’t put mayonnaise on onions only).
  • Sprinkle the yolks on top of the salad.
  • Garnish Mimosa salad with tuna sprigs of rosemary.
  • Bon Appetit!

Delicate salad with crab sticks

I offer an option on the theme of Mimosa salad. Only instead of canned fish crab sticks are used here.

  • How to cook a puff salad with crab sticks: Wash the potatoes, boil in their skins (20 minutes), peel and grate.
  • Wash carrots, boil in a peel (20 minutes), peel and grate too.
  • Boil eggs, peel. Separate the squirrels from the yolks. Grate the squirrels on a fine grater.
  • Finely chop the crab sticks.
  • Put the puff salad with crab sticks. 1th layer. Put half the potatoes on a flat dish. Grease with mayonnaise (4 Art. spoons or 70 d) - cover the surface of the salad with a thin mesh of mayonnaise, as shown in the photo below.
  • 2nd layer. Put chopped crab sticks. 3th layer. Lay out the egg whites.
  • Cover the salad with a mesh of mayonnaise again (3 Art. spoons).
  • 4th layer. Put the remaining potatoes on top. Press lightly.
  • And grease the salad with mayonnaise again (3 Art. spoons).
  • 5th layer. Then cover the top and sides of the salad with a layer of grated carrots.
  • 6th layer. On top of a puff salad with crab sticks, rub the chicken yolk, gently distributing it over the entire surface.
  • Soak puff salad with crab sticks in the refrigerator 1 hour. Bon Appetit!

Mimosa salad with sardine - a simple recipe

Very often, Mimosa salad is prepared with canned sardine in oil. Sardine is a very tasty fish, which is the "heart" of the salad and goes well with boiled potatoes and eggs. Let's look at the simplest recipe for making Mimosa salad with sardine, which can be prepared at home in a matter of minutes.

Salad making:

  1. Boil jacket potatoes, carrots and eggs until tender. Leave to cool.
  2. Peel the onion and cut into small cubes. Fill with cold water and add a tablespoon of vinegar. Leave to marinate.
  3. Open a jar of sardines, transfer to a plate and remove the bones. Knead the fish with a fork until smooth.
  4. Cut the potatoes into small cubes and divide them into two parts. We spread the first part in a deep plate with an even layer. Lubricate with mayonnaise, salt and pepper.
  5. Next, put the sardine on the potatoes.
  6. Drain the water from the onion, squeeze it and spread it on top of our fish. Lubricate with mayonnaise.
  7. Clean boiled carrots and rub on a coarse grater. We spread it in the next layer and also lubricate with mayonnaise. Lightly salt.
  8. Separate the whites from the yolks and cut into cubes. Spread the proteins with the next layer and coat with mayonnaise.
  9. Next, place the remaining potatoes and also cover with mayonnaise.
  10. Rub the egg yolks on a fine grater and cover them with our salad.
  11. We decorate Mimosa with herbs and leave in the refrigerator for a couple of hours.

When the salad is saturated, serve it to the table and enjoy its delicate taste. Bon Appetit!

Mimosa salad with hard cheese

There are a lot of variations of Mimosa salad recipes. Some housewives prefer to make Mimosa with cheese. And not in vain. Cheese perfectly complements vegetables, eggs and canned fish, and the finished salad is even more tender and tasty. Try to cook this wonderful dish according to our recipe, and you will forever remain his ardent admirer!

Ingredients:

  • Sardine in oil - 1 can
  • Potato - 2 pcs.
  • Eggs - 3 pcs.
  • Carrots (large) - 1 pc.
  • Onion (large) - 1 pc.
  • Mayonnaise - for dressing
  • Salt, ground pepper - to taste
  • Greens - for decoration.

Salad making:

  1. Boil jacket potatoes, carrots and eggs until tender. Leave to cool.
  2. Peel the onion and cut into small cubes. Fill with cold water and add a tablespoon of vinegar. Leave to marinate.
  3. Open a jar of sardines, transfer to a plate and remove the bones. Knead the fish with a fork until smooth.
  4. Cut the potatoes into small cubes and divide them into two parts. We spread the first part in a deep plate with an even layer. Lubricate with mayonnaise, salt and pepper.
  5. Next, put the sardine on the potatoes.
  6. Drain the water from the onion, squeeze it and spread it on top of our fish. Lubricate with mayonnaise.
  7. Clean boiled carrots and rub on a coarse grater. We spread it in the next layer and also lubricate with mayonnaise. Lightly salt.
  8. Separate the whites from the yolks and cut into cubes. Spread the proteins with the next layer and coat with mayonnaise.
  9. Next, place the remaining potatoes and also cover with mayonnaise.
  10. Rub the egg yolks on a fine grater and cover them with our salad.
  11. We decorate Mimosa with herbs and leave in the refrigerator for a couple of hours.

When the salad is saturated, serve it to the table and enjoy its delicate taste. Bon Appetit!

Mimosa salad with hard cheese

There are a lot of variations of Mimosa salad recipes. Some housewives prefer to make Mimosa with cheese. And not in vain. Cheese perfectly complements vegetables, eggs and canned fish, and the finished salad turns out even more tender and tastier. Try to cook this wonderful dish according to our recipe, and you will forever remain his ardent admirer!

Ingredients:

  • Canned fish (sardine, saury) - 200 g
  • Hard cheese - 120 g
  • Potato - 3 pcs.
  • Carrots - 1 pc.
  • Chicken eggs - 3 pcs.
  • Onions - 1 pc.
  • Mayonnaise
  • Salt, pepper - to taste

Mimosa salad with pink salmon

The recipe for the festive salad "Mimosa" with pink salmon. Delicious and easy to prepare puff salad with canned fish and vegetables.

Ingredients (2 servings):

  • Canned pink salmon - 140 g
  • Potato - 2 PCS.
  • Carrot - 1 PCS.
  • Chicken eggs 2 PCS.
  • Green onion - 10 g
  • Mayonnaise - 40 g

Cooking - 40 minutes (your 10 minutes):

  • We prepare the ingredients for the Mimosa salad with pink salmon. In well-salted water, cook vegetables and eggs until tender.
  • How to cook Mimosa puff salad with pink salmon: The first layer of fish salad is spreading canned fish in oil, after grinding it with a fork.
  • Then - a layer of potatoes, grated on a coarse grater. Lubricate with mayonnaise.
  • We rub the carrots in the same way as potatoes and form the next layer, grease with mayonnaise.
  • Squirrels are separated from the yolks. Rub the proteins on a coarse grater and sprinkle on top of the carrots.
  • Yolks, grated on a coarse grater, mix with chopped green onions.
  • We spread the final layer of yolks - and the Mimosa salad with pink salmon is ready.
  • Let the puff salad with fish, vegetables and eggs soak and serve to the festive table!

Mimosa with pink salmon - a delicious salad

According to this recipe, you can cook a delicious and mouth-watering Mimosa salad with pink salmon. Unlike sardines, canned pink salmon has a more pleasant and delicate taste. Also, such a salad will perfectly complement the New Year's or festive table, overshadowing the traditional Herring under a fur coat or the classic Olivier salad.

Mimosa salad (almost a classic)

In the classic, canned fish, but we decided to use hot smoked mackerel, due to which there will be less liquid in this salad.

Ingredients (for 6 servings):

  • Hot Smoked Mackerel - 1 PCS.
  • Eggs - 6 PCS.
  • Bow - 1 PCS.
  • Cheese - 100 g
  • Butter - 50 g
  • Mayonnaise - 4-5 Art. spoons

Cooking - 4 hours 40 minutes (your 40 minutes):

  • We prepare products for Mimosa salad.
  • How to cook Mimosa salad: First of all, send the oil to the freezer (preferably in advance) and put the eggs to cook. Cook eggs 5 minutes (hard boiled).
  • We will prepare the remaining products, clean the fish.
  • Carefully select the bones and grind (preferably with your hands, not with a knife).
  • Three cheese on a coarse grater.
  • Cut the onion.
  • While washing the dishes, the eggs were just boiled. Cool, clean, separate the yolks. Cut the protein finely. Everything is ready for cooking.
  • Now we put Mimosa salad in layers in the salad bowl and do not forget about mayonnaise. The first layer is assigned to chopped proteins. Smeared with mayonnaise (1-2 Art. spoons).
  • We spread the fish.
  • Spread onion on top and a little grease with mayonnaise (1 Art. a spoon).
  • Now comes the turn of oil, which is in the freezer. It must also be grated directly on the salad.
  • Make a layer of grated cheese and, again, mayonnaise (2 Art. spoons).
  • We go to the finish line: three yolks on a grater directly on the salad (sprinkle the grated yolk on the salad as carefully as possible) and put the Mimosa salad at least for a couple of hours in the refrigerator.
  • When the salad is infused, serve. You can decorate Mimosa salad with greens, it all depends on your imagination.

Mimosa Salad with Rice

Mimosa salad with rice is an interesting variation of the famous and beloved by many dishes. Salad according to this recipe is incredibly tender and airy, with a pleasant creamy taste.

Ingredients (for 6 servings):

  • Canned saury - 300 g
  • Rice - 120 g
  • Hard cheese - 150 g
  • Eggs - 6 PCS.
  • Bulb onions - 100 g
  • Butter - 100 g
  • Mayonnaise - 120 g
  • Salt to taste
  • Ground black pepper - to taste

Cooking - 1 hour (your 45 minutes):

  • We prepare all the necessary products. Butter is pre-sent to the freezer.
  • Rinse thoroughly and pour 300 ml of water. Boil rice 15 minutes, then recline in a colander.
  • Boil hard-boiled eggs (10 minutes after boiling water). Then cool the eggs in cold water.
  • Put in rice 1 a tablespoon of butter and mayonnaise. Salt and pepper. Mix and let the rice cool completely.
  • Peel the onions and cut into small cubes.
  • Pour boiling water onion, add 2 a pinch of salt. Let's stand 15 minutes and throw in a colander.
  • From the canned fish, drain the oil and knead the fish with a fork.
  • We clear the eggshells, separate the proteins from the yolks.
  • Proteins cut into small cubes.
  • Rub the yolks on a fine grater.
  • Grate the cheese on a fine grater. Before starting the assembly of the salad, we send all the ingredients in the refrigerator to 10-15 minutes so that they are at the same temperature.
  • Set the forming ring on the plate. I have a diameter ring 10 see. Divide the products into three parts.
  • Put the fish in the first layer.
  • Put the rice on the fish.
  • Put the next layer of cheese.
  • Lubricate with mayonnaise.
  • Spread egg whites.
  • Spread a layer of fish again.
  • Put the onion in the next layer.
  • Lubricate with mayonnaise.
  • We spread part of the yolks.
  • Now, directly into the ring, rub the butter on a fine grater. It turns out an airy creamy layer.
  • Wipe a little yolk through a sieve and spread it with the last layer. Repeat the process twice with the remaining products. From the specified number of ingredients, three forming rings with salad are obtained.
  • Mimosa salad with rice is ready. Immediately serve to the table. Bon Appetit!

Chrysanthemum Salad

Chrysanthemum fish salad is a relative of the Mimosa puff salad, but it is much lighter and more tender. And most importantly - the salad is fast, tasty, and you do not need to cook vegetables!

1. Lay out the ingredients of the Chrysanthemum salad in layers in the following order: boiled egg whites, mashed with a fork, cream cheese grated on a coarse grater, butter grated, finely chopped onions, mayonnaise, sardine in butter, mashed with a fork.

2. Peel the apple, grate, mix with mayonnaise and put the salad in an even layer on top.

3. Garnish the Chrysanthemum fish salad with chopped yolks.

  • Boiled eggs - 5 PCS.
  • Cream Cheese - 2 PCS.
  • Butter - 50-100 g
  • Bulb onions - 1 PCS.
  • Canned sardines in oil - 1 bank
  • Apples - 2 PCS.
  • Mayonnaise

Mimosa salad with cod liver - delicious

The classic recipe for Mimosa salad with cod liver is prepared on the same principle as the salad with sardines. The taste of cod liver is very pleasant and unusual. In addition, such a salad turns out to be more useful, because the liver contains a large number of useful minerals and trace elements that have a beneficial effect on the human body.

Try to cook Mimosa with cod liver and you will forever remain a fan of this delicious, healthy and original salad!

Cooking Mimosa:

  1. Boil potatoes, carrots and eggs until cooked. Set aside to cool.
  2. Cut the onions smaller and pickle in water with the addition of vinegar.
  3. Open the sardines and remove the bones from them. Pushing with a fork.
  4. Cut potatoes into cubes or three on a grater. We spread in a salad bowl and grease with mayonnaise. Salt and pepper to taste.
  5. We spread the fish fillet on top.
  6. Drain the water from the onion, squeeze it well and spread it on top of the fish. Lubricate with a little mayonnaise.
  7. Separate the whites from the yolks. Three on a grater.
  8. Spread a layer of proteins. Lubricate with mayonnaise, salt and pepper.
  9. Peel the apple and three on a grater. Spread with the next layer and grease with mayonnaise.
  10. Add a layer of grated carrots and coat with mayonnaise.
  11. Sprinkle the top with grated yolks and decorate with herbs.

At this Mimosa salad with an apple is ready. It can be served immediately after cooking or left in a cool place for 30-40 minutes. If desired, grated hard or cream cheese can be added to the salad. You can also sprinkle Mimosa with chopped walnuts.

Mimosa Salad I

Let's prepare the Mimosa salad for the holiday. The recipe is simple, delicious and festive.

Ingredients (for 12 servings):

  • Salmon - 1 can (240 d)
  • Mayonnaise - 1 can (200 d)
  • Bulb onions - 1 PCS.
  • Protein - 4 PCS.
  • Butter - to taste (50-100 d)
  • Cheese - to taste (100-150 d)
  • Boiled carrots - 3 PCS.
  • Potato - 3 PCS.
  • Green onion - to taste
  • Yolk - 4 PCS.
  • Greens (for decoration) - to taste

Cooking - 50 min (your 20 min):

  • Mimosa salad products in front of you.
  • How to make Mimosa salad: Wash, put potatoes and carrots in a pot, and pour cold water. Boil. Reduce the heat to a minimum, cook in a uniform under the lid until the vegetables are ready (about 20 minutes potatoes, about 30 minutes carrots). Drain the water. Cool. To clean.
  • Put eggs in a saucepan. Pour in cold water. Add 1 teaspoon of salt. Put on fire, bring to a boil. Reduce heat to medium, cook hard-boiled (about 10 minutes). Drain the water. Pour in cold water. Cool.
  • Eggs peeled. Rinse. Separate the squirrels from the yolks.
  • Peel and wash onions. To cut in cubes.
  • Wash and chop green onions.
  • Open a jar of canned salmon. Drain a little oil. Mash salmon with a fork.
  • Then put the salmon in a salad bowl and coat with mayonnaise to taste (2-3 Art. spoons).
  • Put the prepared onion in the next layer.
  • The remaining products are grated directly in a salad bowl in layers in the following sequence: - egg whites,
  • cream butter from the freezer,
  • - grated cheese + mayonnaise (2-3 Art. spoons)
  • -boiled carrots + mayonnaise (2-3 Art. spoons)
  • -boiled potatoes + mayonnaise (2-3 Art. spoons)
  • green onions
  • egg yolks. Decorate Mimosa salad as desired, refrigerate in the refrigerator 2-3 hours. Mimosa salad is ready, you can serve. Bon Appetit!

Salad with cod liver (preferably Mimosa)

Everyone knows the Mimosa salad. I do not like canned fish, with the exception of caviar and cod liver. I really like this salad with cod liver. It is similar in composition to Mimosa, but much better in taste. As a dressing, you can use mayonnaise or sour cream with mustard, which is more to your taste.

  • Cod liver - 200 g
  • Boiled potatoes - 2-3 PCS.
  • Boiled eggs - 2 PCS.
  • Cheese - 60 g
  • Leek or shallot - 50 g
  • Mayonnaise (or sour cream with mustard) - 60 g
  • Salt to taste
  • Black pepper - to taste
  • Fresh greens to taste

  • Chop the leek finely.
  • Rinse the leek with water from the ground and sand, if necessary.
  • Grate boiled potatoes, or mash it with a fork.
  • Add onion and mayonnaise to the potato (or sour cream with mustard). You can add salt and pepper.
  • Boiled eggs are divided into proteins and yolks.
  • Grate the yolks and cheese and mix.
  • Now you can collect the puff salad with cod liver. For beauty and convenience, I use a ring. The bottom layer of the salad is potatoes with onions and mayonnaise.
  • Then grate the egg white.
  • Then cod liver - knead with a fork and add some butter from the liver.
  • Top with cheese and yolk.
  • You can add fresh greens of dill or parsley. Carefully remove the ring.
  • A salad of cod liver (almost "Mimosa") is ready. Bon Appetit!

Mimosa salad with corn

A very simple and tasty puff salad - fish, with vegetables, but without eggs. Good post. It may be a fake mimosa, but a bright salad with corn can decorate any holiday table, even the New Year's one :)

Ingredients (for 4 servings):

  • Potato - 3-4 PCS.
  • Carrot - 1-2 PCS.
  • Canned fish (saury, pink salmon, tuna) - 1 bank
  • Bulb onions - 1 PCS.
  • Canned corn - 200 g
  • Lenten mayonnaise (or regular) - to taste
  • Salt to taste
  • Greens for decoration

Cooking - 1 hour:

  • How to cook Mimosa salad with corn: Wash potatoes and carrots, put in a bowl, pour cold water. Boil in uniform until cooked (20-30 minutes). Cool and clean.
  • Lay out Mimosa salad with corn in layers. Open the jar of fish, knead the fish with a fork. Put the first layer in a salad bowl.
  • Peel, wash and finely chop onions. Put the second layer in a salad bowl.
  • Dice potatoes. Put the third layer.
  • Salt the potatoes, then a layer of mayonnaise.
  • Grate the carrots.
  • Put the carrots in the fourth layer.
  • Layer carrots with salt. Mayonnaise.
  • Open a jar of corn.
  • Put tinned corn with the last layer. Cool 2-3 hours in the refrigerator. Mimosa salad with corn is ready. Bon Appetit!

Festive salad with tuna

Light holiday salad with tuna, cheese, apple, as an option of Mimosa salad, will not leave anyone indifferent. Try to cook this fish salad and see for yourself how good it is.

  • Canned tuna - 1 bank
  • Apple - 1 PCS.
  • Boiled carrots - 1 PCS.
  • Boiled eggs - 2 PCS.
  • Cream Cheese - 100 gram
  • Mayonnaise - to taste
  • Salt to taste

  • How to make a salad with tuna: Peel the eggs and cut them into cubes, as in Olivier salad. Cut all subsequent ingredients into cubes of the same size.
  • With special knives, peel the apple and remove the core.
  • Cut the apple into cubes.
  • Cut the cream cheese, observing the proportions of the previous components.
  • Peel and chop the boiled carrots.
  • Put all the ingredients in a deep plate. Add the tuna you remember with a fork. Season with salt and add mayonnaise.
  • Mix the salad well, put it beautifully on the dish and serve the tuna salad to the table.
  • Ready festive salad with tuna. Bon Appetit everyone!

Mimosa Salad and Rafaelka Appetizer

Plain Mimosa fish salad in the form of an asterisk and Raffaello appetizer with cheese and crab sticks.

1 layer - pink salmon from a jar (mash with a fork), grease with mayonnaise,

2 layer - grated proteins, grease with mayonnaise,

3 layer - grated boiled carrots, grease with mayonnaise,

4 layer - finely chopped onions, pre-rinse with boiling water so that there is no bitterness, grease with mayonnaise,

5 layer - grated boiled potatoes, grease with mayonnaise,

6 layer - grated cheese, grease with mayonnaise.

Sprinkle with boiled yolks on top. Layers can be changed at your discretion.

Grate cheese and garlic.

Finely chop part of the crab sticks, grate the second part on a fine grater and set aside.

Mix cheese, garlic and chopped crab sticks with mayonnaise. Make balls from the cooked mass and roll them in grated crab sticks. You can put olive in the middle of the ball.

  • Canned pink salmon - 1 bank
  • Potato - 2 PCS.
  • Egg - 5 PCS.
  • Carrot - 1 PCS.
  • Bulb onions - 1 PCS.
  • Cheese - 100 g
  • Garlic - 2-3 cloves
  • Crab sticks - 1 small packaging
  • Mayonnaise - to taste

Delicate salmon cocktail with salmon

Variation on the theme of Mimosa salad - with salmon and cucumbers. Puff salad on the festive table can be prepared in portions.

Ingredients (2 servings):

  • Salted salmon - 80-100 g
  • Eggs - 2 PCS.
  • Fresh cucumbers - 1-2 PCS.
  • Potato - 1-2 PCS.
  • Mayonnaise - 6-8 teaspoons (to taste)

Cooking - 2 hours (your 25 min):

  • How to make a salad with salmon and cucumber: Cut and set aside for decoration 1-2 thin slices of salmon. Finely chop the rest of the fish.
  • Hard-boiled eggs (10 min.), cool under cold water, clean. Separate the protein from the yolk. Set the yolk aside. Grate the protein on a coarse grater.
  • Wash and grate the cucumber on a coarse grater.
  • Boil potatoes in their skins (minutes 25to softness). Cool boiled potatoes, peel and grate.
  • We begin to lay out the puff salad with salmon and cucumber. Attention! If you make a cocktail salad with salmon in portions, in high transparent bowls (or other suitable utensils), then the whole mayonnaise should be divided into as many servings as you will have! So. 1th layer - pieces of salmon.
  • 2nd layer - egg white. Spread a third of the mayonnaise on top.
  • 3rd layer - cucumber.
  • 4th layer - potatoes.
  • Spread two thirds of the mayonnaise on top. Thoroughly smear potatoes with mayonnaise, forming a small dome.
  • 5th layer - grate the egg yolk directly on the salad. You can grate the yolk separately, but you need to make sure that it remains fluffy.
  • Make a decoration of the laid-back strips of salmon, for example, such a rose, as in the photo. Put the salad with salmon and cucumber in the refrigerator for 1-2 hours. Then serve the salad on the table. Bon Appetit!

Fish salad "Snowman"

Mimosa puff salad, decorated in the form of a snowman, will delight your guests and will be an excellent decoration of the festive table. Your kids will be happy to help you prepare this salad.

Stock up on the necessary ingredients - and for work :)

1. Boil carrots and jacket potatoes in salted water. Boil hard-boiled eggs (10 minutes). Cut the onions in half rings and pour hot boiled water for several minutes so that the onion loses its bitterness.

2. First, grind the fish with a fork. Lay out the first layer.

3. Then grate a layer of boiled potatoes on top and grease with mayonnaise.

4. Sprinkle the onion on top.

5. Grate the carrots on a coarse grater and lay out the fourth layer. Do not forget to grease with mayonnaise.

6. Grate processed cheese on a fine grater and lay out a layer. Better, of course, hard cheese, but I always add processed cheese to this salad. As they say, for an amateur.

6. In the classic version of this salad, the last layer is egg yolks, but we will swap the two upper layers so that the salad is snow-white. So, grate a layer of egg yolks on a fine grater, grease with mayonnaise, and then a layer of proteins, which also need to be grated.

7. Only a little remained - to decorate! We cut out all the necessary elements from the carrot, cut the olive in half, cut the cilia from the second olive and the “Snowman” is ready to delight your children and guests! It would be nice to let it brew for several hours before serving.

Ingredients (for 4 servings):

  • Canned sardine in oil - 1 bank
  • Eggs - 4 PCS.
  • Medium potato - 3 PCS.
  • Carrot - 1 PCS.
  • Cream Cheese - 1 PCS. (90-100 d)
  • Large onion - 1 PCS.
  • Mayonnaise - to taste

Mimosa salad with herring

The classic Mimosa salad recipe with canned fish is probably familiar to everyone. But as an experiment, you can cook this salad with herring. Thanks to salted fish, the taste of Mimosa salad becomes more saturated. The salad is quite budgetary, which allows it to be prepared both on weekdays and on the festive table.

Ingredients (for 4 servings):

  • Herring fillet - 200 g
  • Cream Cheese - 70 g
  • Potato - 100 g (1 PCS.)
  • Carrot - 70 g (1 PCS.)
  • Eggs - 2 PCS.
  • Onions - ¼ pcs.
  • Mayonnaise - 100 g
  • Ground black pepper - to taste
  • Salt to taste

Cooking - 1 hour 10 minutes (your 30 minutes):

  • We prepare the necessary products for the preparation of Mimosa salad with herring.
  • Cook potatoes and carrots until tender, 20 minutes after boiling.
  • Hard boiled eggs 10 minutes after boiling.
  • Cut herring fillets into small cubes.
  • Peel the onion and cut into cubes.
  • Cream cheese three on a coarse grater.
  • The cooled eggs are cleaned and divided into proteins and yolks.
  • We rub the squirrels on a coarse grater, and the yolks on a fine grater.
  • Peel potatoes and carrots and individually three of them on a coarse grater.
  • We begin to collect the salad in layers. For this purpose I use a cooking ring with a diameter 12 see by setting it on a flat plate. Based on the size of the ring, I get two plates with a salad. Each lettuce layer is preferably slightly crushed so that after removing the ring, the puff lettuce keeps its shape well. Put the herring in the first layer.
  • Onion fillet lay onion.
  • Lubricate with mayonnaise.
  • Spread a layer of grated protein.
  • Then comes a layer of carrots.
  • Lubricate with mayonnaise.
  • We spread the processed cheese.
  • Distribute potatoes on top. Salt and pepper to taste.
  • Lubricate the potatoes with mayonnaise too.
  • Put the yolks with the last layer. We send the puff salad with herring in the refrigerator at least 30 minutes.
  • Mimosa salad with herring is ready. Before serving, remove the forming ring. Bon Appetit!

Mimosa salad with cottage cheese (without mayonnaise)

Mimosa puff salad of fish, eggs, carrots can be prepared with a sauce of low-fat cottage cheese and mustard.

  • Sardine (boiled or canned) - 350 g
  • Eggs - 5 PCS.
  • Carrot - 250 g
  • The cottage cheese is pasty, fat content to 5% — 200 g
  • French mustard (in grains) - 20 g
  • Greens - for decoration

  • Prepare all of the listed products for Mimosa salad with cottage cheese.
  • How to cook Mimosa salad with cottage cheese (without mayonnaise): Wash the carrots and put it to boil for 3040 minutes.
  • Hard boil eggs (10 minutes).
  • Combine the cottage cheese with mustard, mix well.
  • Mash the fish thoroughly with a fork.
  • Separate the finished egg whites from the yolks and rub them.
  • Place a puff salad mold on the serving plate.
  • Put proteins in it with the first layer.
  • Lay out half the chopped fish.
  • Lubricate the fish with curd dressing. Grate peeled carrots on a fine grater.
  • Put the carrot layer in a mold.
  • On top, repeat the fish layer again.
  • Cover it with curd sauce.
  • Finely grate the egg yolks.
  • Sprinkle salad on them.
  • Carefully remove the mold and decorate with greens if desired.

Mimosa salad in a glass

Today on the agenda is the Mimosa puff salad. Preparing this fish salad is simple, the cooking process takes a minimum of time. As dishes for "Mimosa" you can choose both one large capacity and portioned glasses. It's a matter of taste!

Serving Mimosa salad is better, but what’s better there - I would say without fail, in a glass or transparent dish. Then your guests will be able to see and appreciate your work and beautiful layers of salad.

  • (on the 6 cups)
  • Canned fish (I had sardine today) - 1 bank
  • Carrot - 4 PCS. small or 2 PCS. large
  • Eggs - 2 PCS.
  • Bulb onions - 1 PCS.
  • Hard cheese - 200 gram
  • Mayonnaise - 100 gram
  • Mustard - 1 tbsp
  • Sugar - 1 tsp
  • Vinegar - 2 tbsp
  • Salt to taste

  • How to make Mimosa salad: Put the eggs in a pan, fill it with water and send it to boil.
  • Wash the carrots, put in a pan with water and also send to the stove to cook.
  • Peel the onions, wash them, cut in half rings and marinate in vinegar with sugar.
  • When the carrots are boiled, let it cool, peel and grate it.
  • With the egg, we will do the same, clean and rub. I bought cheese already grated, if you have a whole piece of it, then also grate it.
  • Open the sardines, drain the oil, and remember the fish with a fork.
  • When all the products have been prepared, we will begin to lay them in the molds. I prepared the salad in glasses, but you can use one large container. So, put the fish at the bottom of the mold, pour it with mayonnaise and mustard.
  • Top with pickled onions and carrots and pour over mayonnaise again.
  • Put the grated egg, which also pour mayonnaise.
  • And the last layer is grated cheese. We’ll not water it from above anymore, but just decorate the Mimosa salad with a sprig of greenery. Let the salad stand for about 30 minutes and you can serve Mimosa salad to the table.

Goat Salad

Here, slowly getting ready for the New Year. So to say, "test of the pen" :) I propose to make a New Year's salad "Goat". You can take your favorite salad as a basis. For example, fish puff salad.

Ingredients (for 8 servings):

  • Canned fish in oil (tuna, saury, etc.) - 1 can (200-250 d)
  • Potato - 4-5 PCS.
  • Carrot - 2-3 PCS.
  • Bulb onions - 1 PCS.
  • Hard cheese - 150 g
  • Mayonnaise - 200-250 g
  • Chicken eggs 4-5 PCS.
  • Salt to taste

Cooking - 1 hour:

  • Goat salad products in front of you.
  • How to cook New Year's salad “Goat”: Wash potatoes and carrots well. Put in a pan. Pour cold water, put on fire. Boil. Cook over low heat under a lid until cooked (about 20-25 minutes). Cool. To clear.
  • Put eggs in a pan. Pour in cold water. Put on fire. Boil. Hard boil over medium heat (about 10 minutes). Pour in cold water. Cool and clean.
  • Chill potatoes and carrots. To clear. Grate.
  • In boiled eggs, separate the proteins from the yolks. Grate the whites and yolks separately on a medium grater.
  • Grate hard cheese on a medium grater.
  • Peel and wash onions. Chop finely. Boil the kettle. Pour boiling water onion, let it brew for 5-10 minutes. Drain the water. Cool.
  • Open a jar of canned fish in oil. Drain the oil. Mash fish with a fork.
  • Form a salad, giving the silhouette of a goat. 1 layer is potato. You can add some salt. Grease with mayonnaise.
  • 2 layer - fish. 3 layer - onion.
  • 4 layer - carrots, salt as desired, grease with mayonnaise.
  • 5 layer - cheese, grease with mayonnaise.
  • 6th layer - eggs: the body of the “goat” is egg white, the head is yolk. Eye - from olives, legs and horns - from boiled carrots. New Year's salad "Goat" is ready! Before serving, let it brew and soak in the refrigerator 2-3 hours. Bon Appetit!

Mimosa salad in the form of a pig

The symbol of the upcoming New Year is the Pig, so all sorts of holiday dishes in the form of a pig (pig) or piglet will be more appropriate than ever on the New Year's table in 2019. I propose to cook Mimosa fish salad and decorate it with boiled carrots in the form of a funny muzzle of a well-fed pig. Thus, the symbol of the coming year will be appeased, and the guests will remain full and satisfied!

  • Potato - 3 PCS.
  • Eggs - 1 PCS.
  • Carrot - 1 PCS.
  • Red onion - 0,5 PCS.
  • Hard cheese - 80 g
  • Canned sardines in oil - 240 g
  • Mayonnaise - 200 g
  • Salt to taste

Cooking - 1 hour 55 minutes (your 25 minutes):

  • Prepare all the necessary ingredients for the preparation of the Mimosa salad in the form of a pig.
  • Jacketed potatoes and boiled carrots until tender (approximately 20-25 minutes). Hard-boiled eggs (10 minutes). Cool and peel eggs and vegetables.
  • Transfer canned sardines to a bowl. If there is a lot of liquid, pour a little, but most of the liquid should remain.
  • Mash sardines with a fork to make a fish slurry.
  • We will collect “Mimosa” in layers, using a cooking ring with a diameter 16 see. Set the ring to the bottom of the flat plate. Grate potatoes on a coarse grater, put the first layer of salad. If necessary, add a little layer of potatoes.
  • On a layer of potatoes, apply a mesh of mayonnaise.
  • Cut red onion into thin half rings and lay on a layer of potatoes. If you use regular yellow onions, you can pre-pickle it or simply pour over boiling water. Red onion is not as “aggressive” as yellow, so it goes to this salad without any pre-treatment.
  • Put canned fish on the onion.
  • Pour a layer of canned fish with mayonnaise net.
  • Then put a layer of grated hard cheese on a coarse grater.
  • This is followed by a layer of egg whites, grated on a coarse grater.
  • Pour a layer of egg whites with mayonnaise.
  • A portion of carrots, approximately 1/3leave to decorate the salad. Grate the rest of the carrots on a fine grater and lay out with the next layer of salad.
  • Then lay a layer of yolks grated on a fine grater.
  • Put the Mimosa puff salad in the refrigerator for at least 1 hour so that he insists and soaks. After that, remove the fish salad from the refrigerator, carefully remove the cooking ring.
  • From the carrots, cut out the elements of the “piglet” face, as shown in the photo for this step, and decorate the salad accordingly. Draw eyes and nostrils with mayonnaise.
  • The festive Mimosa salad in the form of a funny pig is ready. We serve salad to the New Year's table 2019, in the year of the Pig.
  • This New Year’s salad in the form of a pig will cheer everyone up with its appearance and will please everyone with its favorite taste for a long time. Bon Appetit!

Mimosa salad with crab sticks

I love crab sticks. An original recipe for the famous Mimosa salad in a new way. Tasty, simple and beautiful.

Ingredients (for 8 servings):

  • Chicken egg - 4-6 PCS.
  • Crab sticks - 200 g
  • Hard cheese - 100-200 g
  • Butter - 100-200 g
  • Bulb onions - 1 PCS.
  • Apple - 1-2 PCS.
  • Mayonnaise - 150-200 g

Cooking - 30 minutes (your 15 minutes):

  • Prepare the ingredients for the Mimosa salad with crab sticks.
  • How to cook Mimosa salad with crab sticks: Peel and wash onions. Cut the onion and soak in cold water for about 20-30.
  • Hard boiled eggs (10 minutes). Cool. To clear.Wash and peel the apples.
  • Grate hard cheese, crab sticks, separately egg whites and yolks, an apple.
  • Collect Mimosa salad with crab sticks. The first layer is egg whites.
  • The second layer is cheese.
  • The third layer is frozen butter (grate).
  • Spread on top a layer of prepared onion.
  • Then a layer of mayonnaise (about 1/3 banks).
  • Above are crab sticks.
  • Then a layer of apples.
  • Now lay out a layer of mayonnaise.
  • Put a layer of chicken yolks on top.
  • Decorate as you wish. Mimosa salad with crab sticks is ready. Bon Appetit!

Canapes with Mimosa Salad

Mimosa salad is usually made from canned fish, but in this recipe we will use baked mackerel. We also bake potatoes in the oven. Serve the Mimosa fish salad on slices of bread, in the form of a canapé.

  • Mackerel, fresh frozen or fresh - 1 PCS.
  • Potato - 2 PCS.
  • Carrot - 1 PCS.
  • Eggs - 5 PCS.
  • Green onion - 1 beam
  • Mayonnaise - 5-7 Art. spoons
  • Soy Sauce - 3 Art. spoons
  • Ground black pepper - to taste
  • Ground paprika - 0,5 tsp
  • Salt - 1 pinch
  • Sugar - 1 pinch
  • White bread - 3-4 a piece
  • Vegetable oil - 2 Art. spoons

For decoration (optional):

  • Shrimp
  • Pitted green olives
  • Red caviar
  • Greens

  • We prepare products for canapes with Mimosa salad.
  • Wash the potatoes thoroughly and wrap in foil. Bake potatoes in the oven 40-50 minutes at temperature 180 degrees.
  • Through 40-50 minutes we take the potatoes out of the oven, cool it, peel and rub on a coarse grater.
  • In a separate container, mix the ingredients for the marinade, namely: paprika, black pepper and soy sauce.
  • We prepare fish for the salad. If the fish is freshly frozen, defrost it. Then we clean the mackerel, cut off the head and wash the fish well under running water.
  • Coat the mackerel with marinade on all sides and inside.
  • Wrap the fish in foil and close it tightly.
  • Rub carrots on a coarse grater.
  • Fry carrots in a pan with preheated vegetable oil 3 minutes. Sprinkle carrots with salt and sugar.
  • Hard boiled eggs in salted water.
  • Ready and cooled eggs, clean and cut into thin circles. Wash green onions and chop finely.
  • Cool the prepared baked mackerel, take out the bones and knead with a fork.
  • From slices of bread, cut out the base for the canapes with a mold.
  • We form canapes. We put the bread back into the mold and put a layer of potatoes.
  • Grease potatoes with mayonnaise.
  • Put green onions on mayonnaise.
  • Spread mashed mackerel onion.
  • Lubricate the fish layer with mayonnaise.
  • We put carrots on mayonnaise.
  • Carefully remove the mold and put a circle of boiled egg on top of the Mimosa salad.
  • Canapes with fish puff salad are decorated with shrimp, olives and caviar.
  • Holiday canapes with Mimosa salad are ready.

New Year's salad "Mimosa"

We will prepare the Mimosa salad for the New Year's table, which by design will symbolize the Sheep.

  • Canned Mackerel - 1 bank
  • Hard boiled eggs - 3 PCS.
  • Apple - 1 PCS.
  • Boiled carrots - 1 PCS.
  • Black olives - for decoration
  • Cream Cheese - 100 gram
  • Hard cheese - 50 gram
  • Mayonnaise - to taste
  • Salt to taste

  • How to make a Mimosa New Year’s salad: Drain all the juice from a can of mackerel, and remember the flesh of the fish with a fork and put on a dish in the shape of a sheep (goat). Further we will layered products, keeping the shape of our animal.
  • Wash the apple, grate and add mayonnaise.
  • Stir the apple with mayonnaise and spread evenly on the mackerel.
  • Cream cheese also grate, pour mayonnaise and mix.
  • Lay out the cheese layer while also maintaining the shape of the sheep.
  • Peel the carrots, grate and mix with mayonnaise.
  • Put the carrots in the next layer.
  • Peel the eggs, grate the protein and yolk separately. Cover the whole “sheep” with protein, and make ears, tail and legs from the yolk.
  • Grate the cheese and sprinkle a “sheep” on top of it. From the olives, make eyes, tail and legs.Mimosa New Year’s salad is ready, decorate it with carrot stars and serve.

Mimosa salad with cod liver

This salad is one of those tested by time, but not all of it was prepared with cod liver! Take a word - it's great! Therefore, I advise everyone to try it ...

Ingredients (for 4 servings):

  • Cod liver - 240 g
  • Parmesan Cheese - 100 g
  • Butter - 100 g
  • Boiled eggs - 4 PCS.
  • Bulb onions - 1 PCS.
  • Mayonnaise - 10 Art. l
  • Salt to taste
  • Greens to taste

Cooking - 20 min (your 20 min):

  • Prepare products for the Mimosa salad with cod liver.
  • Peel the boiled eggs and separate the proteins from the yolks.
  • Then grate the squirrels.
  • Finely grate the yolks.
  • Finely chop the onion.
  • Pour boiling water onion. Through 5 minutes drain the water.
  • Grate the cheese on a fine grater.
  • Drain the oil from the canned food and knead with a fork.
  • Lay the salad in layers in the following sequence: 1. Squirrels, mayonnaise.
  • 2. Cheese.
  • 3. Cod liver.
  • 4. Onions, mayonnaise.
  • 5. Frozen butter (grated).
  • 6. Mayonnaise and yolk.
  • Ready Mimosa salad with cod liver is placed in the refrigerator for a couple of hours. When serving, garnish with herbs. Enjoy your meal and see you soon!

Watch the video: Classic Mimosa Salad Bon Appetit (February 2020).