Festive Walnut & Prune Salad

An original salad for a festive feast. Surprise your family and friends! A tasty and unusual-looking salad made from simple ingredients. And the children are happy to help prepare it. Still — a very interesting and creative process. And the taste, thanks to walnuts and prunes, is amazing and quite refined.
cook time: 1h 30 min
Hazel Farrow
Festive Walnut & Prune Salad

Nutrition Facts (per serving)

194
Calories
15g
Fat
8g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Salt (taste) 1 tsp
Walnuts 50 g
Hard cheese 200 g
Parsley (a few twigs) 10 g
Beet 400 g
Carrot 300 g
Mayonnaise 200 g
Chicken eggs 5 pc
Olives (for decoration) 1 pc
Prunes 100 g
Cherry tomatoes 9 pc

Recipe instructions

Step 1

Step 1
Prepare all ingredients. Boil vegetables and eggs.

Step 2

Step 2
Think in advance and draw a cockerel template for the salad.

Step 3

Step 3
Grate the beets on a fine grater and leave in a sieve to drain the juice.

Step 4

Step 4
Grate the cheese on a fine grater.

Step 5

Step 5
Pour boiling water over the prunes.

Step 6

Step 6
Lightly fry the walnuts in a frying pan and crush them.

Step 7

Step 7
Squeeze the remaining juice from the beets. Cut the steamed soft prunes into cubes, combine with beets, add salt to taste and mix.

Step 8

Step 8
Using the rooster template on a suitable dish, form the base of the salad from the beets.

Step 9

Step 9
Coat the beetroot layer with a layer of mayonnaise.

Step 10

Step 10
Separate the yolks from the whites of boiled eggs. Grind the yolk in a convenient way and place a layer of crushed yolk on top of the mayonnaise.

Step 11

Step 11
Lightly sprinkle crushed nuts on top of the yolks.

Step 12

Step 12
Grate the cheese on a fine grater and place a generous layer on top.

Step 13

Step 13
Spread mayonnaise generously over the top and sides of the salad.

Step 14

Step 14
Grate the whites and carrots on a fine grater.

Step 15

Step 15
Apply a layer of grated protein on all sides. Mark the outlines of design elements on the salad — scallop, beak, beard, etc.

Step 16

Step 16
Decorate the comb and beard with grated carrots. Decorate the beak with grated cheese and the cheek with chopped yolk. Sprinkle a little yolk on the neck.

Step 17

Step 17
Make an eye from an olive, decorate the eye and neck with parsley leaves.

Step 18

Step 18
Garnish the dish with cherry tomatoes and parsley leaves. Let the salad brew for a while in the refrigerator and serve to the holiday table. Good luck to everyone in the new year!

Additional rubrics

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