Mimosa salad appeared in the Soviet Union in the 1970s and 1980s. It is one of the favorite salads of Soviet youth. It was prepared everywhere in restaurants, canteens and at home. However, gradually the classic recipe for “Mimosa” began to bore people. Therefore, the most creative cooks decided to diversify this salad with new ingredients.
So they began to add Peking cabbage to the salad. It gives the dish a more airy and tender texture. Tuna and eggs make the salad more hearty. Melted cheese gives a special creaminess to the salad, and onions add tartness.
The sauce has also undergone changes
.
Usually mayonnaise is added to “Mimosa”. To make the dish more diverse in flavor, mayonnaise is mixed with fatty sour cream and garlic.
Let’s prepare salad “Mimosa” in a new way
Ingredients:
- Potatoes – 2 pcs;
- Tuna in oil – 180 g;
- Peking cabbage – 200 g;
- Melted cheese – 180 g;
- Red onion – ½ pcs;
- Eggs – 4 pcs.
Ingredients for the sauce:
- Mayonnaise – 2 tbsp;
- Sour cream – 2 tbsp;
- Lemon juice – 1 tsp;
- Sugar – a pinch.
Preparation of salad “Mimosa”:
For the sauce, mix mayonnaise with thick sour cream, lemon juice and sugar. If desired, the sauce can be peppered.
Grease the dish with sauce, rub boiled potatoes on it. Cover the potato layer with sauce, put tuna pieces on it.
Cut onions into quarter rings and put them on the tuna layer, smear with sauce. Tear Peking cabbage and put it on the onion
layer. Cover the cabbage with the sauce, grate melted cheese on this layer. Smear the cheese layer with sauce, rub on it the whites, separated from yolks beforehand.
Cover the protein layer with sauce, rub on it the yolks
.
You can also decorate the salad with greens as desired.
