Czech Mushroom Salad, Sałatka Pieczarkowa
Recipe: #20394
July 30, 2015
Categories: Salads, Vegetable Salad, Mushrooms, Eastern European, Brunch, Gluten-Free, Kosher, Vegetarian, more
"Better next day, from smacznapyza.blogspot."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (483.8 g)
- Calories 405.1
- Total Fat - 7.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 107.9 mg
- Sodium - 691.8 mg
- Total Carbohydrate - 74.1 g
- Dietary Fiber - 11.8 g
- Sugars - 9.6 g
- Protein - 13.6 g
- Calcium - 60.1 mg
- Iron - 2.2 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
How to prepare: add whole mushrooms in boiling, lightly salted water and cook for 10 minutes. Drain and cool down, leaving them in drainer because some soaked with water.
Step 2
Chop drained mushrooms into small cubes, transfer moved into a bowl. Add the drained corn.
Step 3
Cooked hard-boiled eggs, cooled down, peeled and chopped into cubes.
Step 4
Likewise, crumbled pickles (use 1/2 c pickle relish) along with the skin if you prefer.
Step 5
Also I chopped peeled apple.
Step 6
Peeled and sliced the onions into cubes, add mustard, mayonnaise, chopped dill and mixed it well to taste with salt and pepper.
Step 7
Chill 2 hours for the flavors to meld
Tips
No special items needed.
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