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.