Sunny Dandelion Corn Salad

Sunny, awesome, quick! Dandelion salad with corn is good to serve at childrenʼs parties — the simple and clear composition and beautiful design are very popular with children. It can also be formed in layers, coating each with mayonnaise.
cook time: 25 min
Ruby Colston
Sunny Dandelion Corn Salad

Nutrition Facts (per serving)

217
Calories
16g
Fat
7g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Hard cheese 200 g
Canned corn 300 g
Eggs 3 pc
Mayonnaise 3 tbsp

Decoration:

Canned corn 30 g
Eggs 1 pc
Dill to taste

Recipe instructions

Step 1

Step 1
How to make Dandelion salad? Prepare the necessary ingredients. Boil the eggs in advance and cool. Then peel, rinse with water and dry with a paper towel. Drain a can of canned corn. Wash and dry the dill.

Step 2

Step 2
Take a salad bowl or bowl of suitable size. Grate the boiled eggs on a coarse grater directly into the salad bowl.

Step 3

Step 3
Grate the cheese there on a coarse grater. You can take any hard or semi-hard boiled cheese.

Step 4

Step 4
Add corn to the salad bowl. And mix all the ingredients well. Try to do this carefully so as not to wrinkle them.

Step 5

Step 5
Season the salad with mayonnaise to taste and mix.

Step 6

Step 6
Place a cooking ring on the dish and place the salad in it. Tamp down well, being careful not to press too hard. Remove the ring. Smooth the surface of the salad with a spoon, giving it an even shape.

Step 7

Step 7
Get busy decorating. I used a boiled egg for this. Separate the yolk from the white and grate each of them on a fine or medium grater. Cover the entire surface of the salad with protein. Form yellow dandelions from the yolk and corn kernels you set aside earlier. From dill — stems and leaves. Let the Dandelion salad sit for a while to soak in, then serve it to the table. Bon appetit!

Additional rubrics

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