Cassiopeia salad

A festive and incredibly tasty salad for your table.

Cooking time 30 minutes


Fresh champignons 200 g

Ham 100 g

Canned pineapple 100 g

Canned corn 100 g

Eggs 2 pcs

Mayonnaise 2 tbsp l.

Vegetable oil 2 tbsp. l.

Salt to taste


Peel, rinse and dry the mushrooms.

Fry the chopped mushrooms in a pan with vegetable oil. Season with salt and cook for 5-7 minutes. Cool down.

Boil eggs, cool and peel.

In a bowl, combine the diced ham and mushrooms.

Add diced eggs and pineapples.

Add grated cheese, canned corn and mayonnaise.

Stir the salad, add salt to taste and put in a salad bowl.

The Cassiopeia salad is ready. Can be served with a festive table.

Bon appetit!