Salad “Mushroom glade” with boiled pork

Let's open a jar of canned mushrooms. Strain them from the marinade, if necessary, rinse them under running water. To prepare the salad, take a deep dish of small diameter. Put the marinated champignons on the bottom with their hats down, since then we will turn the salad onto a dish.

Separate parsley and fragrant dill from hard stems. We wash it and dry it from excess moisture, then chop it finely. Chop the green part of the green onion into rings. Mix the onion with the rest of the herbs, evenly distribute the mixture over the mushroom layer. Add some mayonnaise on top.

Wash the potato tubers and boil, season with salt, until cooked in the skin. Then we clean and grate the cooled vegetables. We will use a grater with a large canvas. Put the chopped boiled potatoes on top of the greens. Lightly salt the vegetables and season with pepper. Lubricate with mayonnaise.

Grind hard-boiled peeled eggs in the same way as potatoes. Add a layer of grated eggs on top of vegetables, salt. Tamp the salad with a spoon, add a little sauce.

We cut the ham into strips. Ham, shank or boiled chicken fillet are also suitable for salad. Put the meat layer on top of the eggs, grease with mayonnaise.

The last layer of salad consists of grated cheese. Use any low-fat hard cheese you like. Once again we will tamp the salad so that it keeps its shape well after we turn it over. We will not grease the cheese with sauce.

Having covered the dishes with a lid or film so that the cheese does not wind up, let the salad infuse for 2 hours. Then we cover the dish with the salad with a flat dish or plate and quickly turn the Mushroom Glade over. Decorate it with the remaining greenery.
Enjoy your meal!