Layered cheese and beetroot salads
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Very delicious salads. Sad that photo doesn’t present the real taste.
Layered cheese and beetroot salads
Time needed:
Yields: 6 servings
Calories: 620 kcal / serving
Ingredients:
- 500 g beetroots, cooked
- 300 g cheese
- 4 eggs, boiled
- 4-5 pickled cucumbers
- 200 g green peas, frozen
- Dressing:
- 270 g mayonnaise
- 300 g sour cream
- 1 tsp. lemon pepper seasoning
Directions:
- Grate beetroots, cheese and eggs, cut cucumbers.
- Pour boiling water over the green peas and sieve them.
- Prepare the dressing – mix all ingredients.
- Put everything in layers: first of all put green peas, eggs, and pour half the dressing. Then put grated beetroots, cucumbers and cheese. Pour the left dressing.
- Keep in a refrigerator from 2 to 12 hours.
- Enjoy!
Source: Lengvi receptai I (Laisvos valandos, 2011)
Satisfying cheese and ham salads
Everyone was happy to eat them 🙂 Of course – it doesn’t contain onion or garlic, which my children don’t like. I did only a half of portion, but after a few minutes my hubby rolled up the sleeves and made these salads again just all by him self because it’s hard to narrate how he liked them 🙂 A lot of products have a strong taste, so I recommend you to substitute some mayonnaise with sour cream or natural yoghurt. And I say that you can have these salads in a blink 🙂
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