Savory Mushroom and Ham Salad with Pickled Mushrooms

Prepare this salad and please yourself and your guests. The guests who tried it really liked it. It is better to add crackers (can be replaced with wheat ones) shortly before serving so that they do not become too soggy. Baked pork can also be replaced with carbonade, boiled-smoked neck or any other smoked meat. This salad will also go well with boiled pork or beef tongue. In this case, a little more than half of beef tongue is enough, and 2-3 pork tongues.
cook time: 25 min
Zoe Kendrick
Savory Mushroom and Ham Salad with Pickled Mushrooms

Nutrition Facts (per serving)

147
Calories
11g
Fat
6g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Pickles 2 pc
Mayonnaise 2 tbsp
Ham (I used boiled pork, but you can use chicken, turkey or tongues) 300 g
Honey mushrooms (pickled) 200 g
Crackers (wheat or rye) 50 g
Canned beans (white) 100 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. Place the mushrooms in a sieve and let the liquid drain. Also drain the liquid from the canned beans and leave to dry.

Step 2

Step 2
Cut boiled pork (ham) into strips.

Step 3

Step 3
Also cut the cucumbers into strips, approximately the same size as boiled pork.

Step 4

Step 4
In a salad bowl, combine carbonade, pickled mushrooms, canned beans and pickled cucumbers.

Step 5

Step 5
Season the salad with mayonnaise.

Step 6

Step 6
To stir thoroughly. It is better to serve immediately, before the crackers become too soggy and lose their crunchy properties. If you do not plan to serve the salad in the next half hour, but prepare it in advance, it is better not to add croutons. And put it on the table before serving.

Additional rubrics

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