Festive Layered Mushroom Pineapple Cheese Salad

From simple products, with an unusual and bright taste! A salad of mushrooms, pineapple and cheese is festive and very tasty. Formed in layers, it looks bright, elegant, which means it will decorate any table and be remembered by all guests! Champignons for it can be fried, pickled or raw.
cook time: 3h
Logan Winslow
Festive Layered Mushroom Pineapple Cheese Salad

Nutrition Facts (per serving)

216
Calories
19g
Fat
5g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Pork 300 g
Champignon 300 g
Pineapples 200 g
Hard cheese 150 g
bell pepper 1 pc
Mayonnaise 2 tbsp
Vegetable oil 2 tbsp
Ground black pepper to taste
Salt to taste

Marinade:

Vegetable oil 3 tbsp
Soy sauce 2 tbsp
Garlic powder 0.5 tsp
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
How to make a salad with mushrooms, pineapples and cheese? Very simple! To begin, prepare the necessary ingredients according to the list.

Step 2

Step 2
Wash the pork pulp, dry it and cut into slices. You can take pork from any part of the carcass (ham, tenderloin, carbonate, etc.). I have the lean part of the ham.

Step 3

Step 3
If you wish, you can pre-marinate the pork. This will make it juicier and more aromatic, which will affect the final taste of the entire salad. If you don’t have the time or desire to marinate meat, you can skip steps 3-4.

Step 4

Step 4
Place the pork in a bowl, add vegetable oil and soy sauce. Add dry garlic and ground pepper and stir. Leave to marinate for 30-40 minutes, and if possible, it’s better overnight.

Step 5

Step 5
Wash the champignons, dry and cut into slices.

Step 6

Step 6
Peel the bell pepper from seeds and cut into small cubes.

Step 7

Step 7
Remove the pineapples from the syrup and dry. Then cut into small cubes. If there is syrup left in the pineapples, juice may leak out of the finished salad.

Step 8

Step 8
Grate the cheese on a coarse grater. You can choose the types of cheese to suit your taste. I use regular Russian cheese, but you can use mozzarella, suluguni, etc.

Step 9

Step 9
Heat vegetable oil in a frying pan and fry the mushrooms until golden brown. Finally, sprinkle with salt and pepper.

Step 10

Step 10
Return the pan to the heat. Add the pork along with the marinade and fry over high heat until cooked on all sides until golden brown.

Step 11

Step 11
Then cool the fried meat and cut into strips.

Step 12

Step 12
You can mix all the ingredients in a salad bowl. But it will turn out more beautiful if you lay out the salad in layers. Place a cooking ring (16-18 cm in diameter) on the dish. Place the fried pork on the bottom and press down. Sprinkle with mayonnaise. I put the mayonnaise into a piping bag and cut off the tip. Itʼs more convenient than using a spoon.

Step 13

Step 13
Place the next layer of canned pineapples and also pour mayonnaise over them.

Step 14

Step 14
Next add the fried mushrooms. It is not necessary to lubricate them with mayonnaise. You can replace fried mushrooms with marinated ones.

Step 15

Step 15
Sprinkle mushrooms with grated cheese and pour mayonnaise over them.

Step 16

Step 16
Place the last layer of bell peppers. Choose the color of the bell pepper as you wish. You can replace bell peppers with finely chopped tomatoes (it is better to remove the seeds).

Step 17

Step 17
Before serving, let the salad sit for 1-2 hours in the refrigerator. Then remove the cooking ring and garnish the salad with mushrooms and herbs. Bon appetit!

Additional rubrics

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