Rice and Cheese Mimosa Salad

Beautiful, appetizing, for a holiday, made from ordinary products! Mimosa salad according to this recipe differs from the classic one in that it contains rice and cheese. Rice makes the salad more filling, and cheese gives its taste an interesting piquant note.
cook time: 2h
Ruby Colston
Rice and Cheese Mimosa Salad

Nutrition Facts (per serving)

253
Calories
20g
Fat
9g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Rice (boiled) 100 g
Eggs (boiled) 4 pc
Green onions (bunch) 40 g
Hard cheese 150 g
Carrot (boiled) 200 g
Bulb onions 1 pc
Mayonnaise 200 g
Canned fish 200 g

Recipe instructions

Step 1

Step 1
How to make Mimosa salad with canned food and rice? Prepare your food. Any fish is suitable — saury, herring, mackerel, pink salmon. Choose only canned in its own juice. Pre-boil carrots and eggs and cool. It is better to take round rice, it will not be so crumbly, this is important for the salad. It also needs to be boiled in advance. Choose high-quality cheese, without milk fat substitutes, and one that is easy to grate.

Step 2

Step 2
Boil the rice. How to cook rice? Place the pan on the fire and boil water in it. Add pre-washed rice and a little salt. Cook the rice over low heat until cooked — about 10-15 minutes, depending on the variety. It should become soft, but not boil into porridge. Place the finished rice in a sieve, let the water drain and cool completely. I prepared a salad in a ring. Place the first layer of rice, distribute it evenly, then brush the rice layer with mayonnaise.

Step 3

Step 3
Open the canned food and remove the fish from it to a separate plate. Mash the pieces with a fork. Place the fish in a second layer. Coat it with mayonnaise. For each layer I used a tablespoon of mayonnaise.

Step 4

Step 4
Wash and dry the onions and green onions. Peel the onions and cut them into smaller pieces; this cut tastes better in salads. Chop the green ones too. Place the onion in a thin layer on top of the fish, and carefully place the chopped green onions around the edges — this will give the salad a beautiful green layer. There is no need to grease the onion with mayonnaise.

Step 5

Step 5
Boil and cool the eggs. How to boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. Divide the peeled eggs into whites and yolks. Grate the whites on a coarse grater and place in an even layer on the onion. Coat the protein layer with mayonnaise. The yolks will be used for decoration.

Step 6

Step 6
Boil and cool the carrots. How to cook carrots? Wash it and put it in a pan with cold water. Cook the carrots after boiling over low heat for 20-25 minutes, depending on the size. Check readiness with a sharp knife — it should pierce it easily. Peel the cooled carrots and grate them on a coarse grater. Place a layer of carrots on the egg and coat it with mayonnaise.

Step 7

Step 7
Grate the cheese on a coarse grater and place in the last layer. Lubricate it with mayonnaise as well. Place the salad in the refrigerator for an hour to stabilize and soak.

Step 8

Step 8
Then carefully remove the ring.

Step 9

Step 9
Grate the yolks directly onto the top of the salad using a fine grater.

Step 10

Step 10
Decorate the salad to your liking. I used small boiled carrots and parsley. Serve the salad. Bon appetit!

Additional rubrics

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