Lenten Mushroom and Tomato Layered Salad

Recipe for lean puff salad for the holiday table. Lenten puff salad with mushrooms and tomatoes turns out bright, tasty and juicy. This salad is also hearty, can replace a full meal, and is suitable for fasting and vegetarians.
cook time: 30 min
Liam Carson
Lenten Mushroom and Tomato Layered Salad

Nutrition Facts (per serving)

113
Calories
7g
Fat
12g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Tomatoes 2 pc
Potato 6 pc
Parsley 10 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Mayonnaise (I used lean mayonnaise sauce in the recipe.) 100 g
Lettuce leaves 70 g
Frozen mushrooms 150 g

Recipe instructions

Step 1

Step 1
Prepare all ingredients. Use fresh or frozen mushrooms. Boil the potatoes until tender, cool and grate on a coarse grater. Cut the onion into half rings and fry in vegetable oil. When the onion becomes transparent, add the mushrooms and fry along with the onion until golden brown.

Step 2

Step 2
Wash the salad and tear it with your hands or cut it into strips. Cut the tomatoes into cubes, remove excess liquid. We form the salad.

Step 3

Step 3
To do this, place a pastry ring on the dish and lay out half of the potatoes as the first layer, grease with mayonnaise sauce. Place mushrooms and onions on top of the potatoes; do not grease the mushroom layer with mayonnaise. Place lettuce on the mushroom layer, add salt, crush this layer well and grease with mayonnaise.

Step 4

Step 4
Place the tomatoes on the salad layer, add salt and grease with mayonnaise sauce. Place the remaining potatoes on top of the tomatoes, press down well, grease with mayonnaise and leave to soak for half an hour. Carefully remove the ring from the finished salad and decorate it as desired; I decorated it with slices of tomatoes, mushrooms, parsley and lettuce.

Step 5

Step 5
Lenten puff salad with mushrooms and tomatoes is ready! Bon appetit!

Additional rubrics

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