Easter Bouquet Salad # Easter

70 min


  • canned white beans – 1 can
  • boiled or baked chicken meat – 300 gr.
  • large carrots – 2 pcs.
  • onion – 1 pc.
  • boiled eggs – 2 pcs.
  • garlic – 3 cloves
  • vinegar 6% – 1 tsp
  • vegetable oil – 1 tbsp.
  • mayonnaise – 120 gr.
  • salt
  • ground black pepper
  • for decoration:
  • boiled eggs – 2 pcs.
  • processed cheese – 1 pc.
  • green onions – 3 to 4 feathers
  • parsley – 5 branches
  • red bell pepper – 1 slice
  • yellow food coloring

Step by step recipe

1. Throw the canned beans into a colander, rinse with water and let the water drain completely. In addition, dry the beans with a paper towel.

2. Peel the carrots.

Boil one carrot until tender, cool. Grate on a fine grater.

3. Peel the onion.

Finely chop the onion and the second carrot.

4. Fry onions with carrots in a small amount of vegetable oil.

Add garlic, passed through a press and vinegar, mix, cool to room temperature.

You can optionally recline in a colander to glass the oil.

5. Peel and finely chop eggs.

6. Chop finely chopped or split into fibers.

Combine the beans, fried carrots with onions, chicken, eggs, salt a little, pepper, season with mayonnaise.

Put the salad in an oval dish.

Spread grated carrots on top with a thin layer.

7. To decorate the eggs, peel.

The protein of one egg is stained with liquid yellow food coloring.

From egg whites, cut the petals of daffodils.

Put flowers on the salad.

From the part of the yolks make the middle of the flowers.

To make stems from parsley branches, leaves from onion feathers.

Put a vase from the pieces of cream cheese.

Cut the letters “X” and “B” from pepper and place them on a vase.

Serve the salad to the festive Easter table.

Bon Appetit!

About The Author