Mimosa salad with pink salmon is one of our favorites on our table. He began to gain popularity in the 70s and 80s. On the one hand, the products are very simple, on the other hand, mimosa salad with pink salmon according to the classic recipe has an unusual and delicate taste that leaves a pleasant aftertaste.

Nowadays, classic mimosa salad with pink salmon is prepared in different ways, in accordance with your tastes and preferences. They add their own additional ingredients to it, which create the uniqueness of this dish.

Any housewife has her own special component for the Mimosa canned pink salmon salad, which gives it a specific taste.

Your attention is presented to the mimosa salad with pink salmon and cheese, where the cheese will give the salad a more refined and pleasant taste.

3 o'clock 0 min. Video recipe Print

    First you need to cook vegetables and eggs. When the vegetables are ready, drain the water, set to cool. Pour boiled eggs with cold water so that they are better cleaned and cooled.

    Vegetables are peeled and chopped on a grater.

    Separate egg whites and yolks from each other. Three whites on a grater, yolks need to be mashed with a fork.

    Peel the onion and chop into small cubes.

    Cheese is also three on a grater.

    We open the canned pink salmon, drain the liquid and knead with a fork.

    Now you can proceed directly to cooking. First lay out the potatoes, which must be salted, peppered and covered with mayonnaise.

    Then you need to lay out a layer of pink salmon, and on top of the onion, we smear everything with mayonnaise.

    The next layer will be cheese, then carrots. Salt, pepper to your taste. Another spread with mayonnaise.

    It's the turn of the protein, which we carefully place the last layer. We also salt it, pepper it, apply mayonnaise.

    Sprinkle our salad with yolk and decorate with greens as we have: parsley, dill, green onions, etc.

    We send the finished salad to the refrigerator so that it is well soaked.

In the end, I would like to give advice that will help so that the mimosa salad according to the classic recipe is tender and melts in your mouth. The ingredients should be rubbed on a fine grater. Pre-shredded components must be cooled so that everything is crumbly and does not stick together.

Salad can be prepared on a beautiful plate or in a deep transparent dish, where the layers will be visible, which looks spectacular on the festive table.

This dish will certainly be a decoration of any feast, and all family members and guests will like it, it is not for nothing that it is included in the top most common on any holiday and will be an excellent choice for a hostess who wants to cook not only tasty, but also a beautiful dish.

Cook with love, eat with gusto!

This popular bright salad is prepared not only with the usual saury, but also on the basis of other canned food. For example, with red fish in oil. You can diversify the Mimosa salad with pink salmon with rice, apples, cheese or even crab sticks.

Ingredients: 1 standard can of canned food, 220 g of hard cheese, 4 potatoes, 4 chicken eggs, mayonnaise to taste, 70 g of butter, a bunch of green onions, 2 carrots, table salt.

  1. Grated carrots are fried in melted butter.
  2. The potatoes are boiled in their skins and mashed without skins to a puree state.
  3. Hard-boiled eggs are separated into separate parts. Proteins are rubbed on a grater, and the yolks with a knife turn into small crumbs.
  4. The onion is cut into thin rings.
  5. Oil is drained from pink salmon, after which it is well kneaded with a pusher.
  6. The layers are laid out in a certain order: fish - mashed potatoes - onions - cheese - carrots - proteins - yolks.
  7. Products to taste are sprinkled with salt and smeared with sauce.

The appetizer is decorated with fresh vegetables and herbs.

Rice Recipe

Ingredients: 110 boiled rice, a standard can of canned fish, 1-2 boiled carrots, onions, 80-90 g grated cheese, salt, a mixture of peppers, 2 boiled eggs, mayonnaise.

  1. Carrots are crushed with the help of the smallest grater.
  2. Liquid is drained from the fish, the pieces get rid of even the smallest bones and knead.
  3. The onion is finely cut with a knife. If it turned out to be very bitter, you need to pour boiling water over the vegetable for a couple of minutes, and then pour it over with ice water.
  4. To make the rice grains stick together, they are smeared with mayonnaise. This will be the first layer of appetizer.
  5. The second will be the onion cubes. Next comes the fish. It contains grated eggs, carrots and cheese. All these products are sprinkled with pepper, salt, smeared with sauce.

The resulting “Mimosa” with pink salmon and rice should be well infused before serving.

With butter and cheese

Components: canned red fish (can), 120 g of any hard cheese (can be spicy), 90 g of fatty butter, 5 chicken eggs, onion, mayonnaise, salt.

  1. Eggs are boiled in boiling water for about 11-12 minutes. Then they are cooled, divided into parts and finely rubbed.
  2. The onion is very finely chopped. To make the vegetable cubes crispy, they need to be poured with ice water for a few minutes. Next, the pieces are dried on a paper towel.
  3. Cheese is crushed using a medium grater.
  4. Canned food gets rid of excess liquid and kneads. If the fish mass is not juicy enough, you can add a little pink salmon oil to it.
  5. The bottom layer will be grated egg whites. The second is grated cheese. We must not forget about salt and mayonnaise mesh on each layer.
  6. Mashed pink salmon is laid out on the cheese. And then: onions and grated butter. The last will be the yolks.

Effectively decorate the Mimosa salad with pink salmon and cheese with the help of canned sweet corn.

Mimosa salad with apples

Ingredients: a standard jar of pink salmon in oil, a large sweet and sour apple, 4 chicken eggs, 2-3 potato tubers, large carrots, salt, mayonnaise.

  1. First you need to weld the components used. Potatoes, carrots and eggs are sent to boiling water. You can cook them even in the same pot, except for eggs, of course. All ingredients are cooked until fully cooked. The eggs should be hard-boiled, and the vegetables should be well softened. Next, the products are cooled.
  2. Potatoes and carrots are crushed using a grater with large divisions. Similarly, you need to process an apple, after removing the skin from it.
  3. Eggs are divided into components. Proteins are rubbed on a grater of any size, and the yolks are chopped with a sharp knife to fine crumbs.
  4. For laying out the salad, a container with high sides is used. First, a grated apple is laid out on its bottom. It should completely cover the base of the salad bowl.
  5. On top, pink salmon mashed with a fork without oil is laid out and a mayonnaise net is drawn. Any layer to taste is sprinkled with salt and smeared with sauce.
  6. Next, lay out the carrots and chopped protein. Then - the yolk.

The appetizer is decorated with finely chopped greens. Before serving, be sure to leave it in the cold for a couple of hours for impregnation.

With crab sticks

Ingredients: 4-5 potato tubers, a can of pink salmon in oil, 320-340 g crab sticks (you need to take a juicy product), 230 g of any hard cheese, 2 carrots, 5 chicken eggs, mayonnaise, salt, fresh herbs.

  1. Vegetables are cooked until soft. Chicken eggs are also prepared. All products are cooled, cleaned and crushed. Potatoes and carrots are rubbed with a grater of any size. Egg whites and yolks are rubbed separately.
  2. Crab sticks can be chopped in any convenient way. Some housewives rub them on a coarse grater, others cut them with a sharp knife into thin sticks.
  3. Also rubs on a fine grater and cheese.
  4. Potatoes are laid out at the bottom of the salad bowl. It is salted to taste and generously smeared with sauce.
  5. Crab sticks are laid out on top of the potatoes. And then - cheese - fish mashed with a fork without oil - proteins - yolks. Do not forget to salt the layers and smear them with mayonnaise.

The appetizer is decorated with chopped fresh herbs.

With pink salmon and cheese

Ingredients: 1 standard can of pink salmon, 5-6 chicken eggs, 2-3 potato tubers, large carrots, 2 onions, 130 g cheese, 90 g butter, rock salt, light mayonnaise.

  1. Vegetables and eggs are cooked on readiness. Further, all these components are rubbed on a grater. Proteins and yolks must be crushed separately.
  2. The fish gets rid of excess liquid and is crushed.
  3. Frozen butter is rubbed on a grater, and cheese is also crushed.
  4. The onion is arbitrarily cut (cubed or thin rings).
  5. The appetizer is laid out in layers in any order. The main thing is that egg whites and fish are the first, and the yolks are the last.

To taste, the listed products are added and covered with sauce.

Along with Olivier and the famous "Herring under a fur coat" on our tables, a delicate and bright salad "Mimosa" often flaunts. Fish salads often delight us with a delicate taste, melting texture, so they always go with a bang.

I offer two recipes for Mimosa salad with pink salmon, which claim to be classic. In both recipes, pink salmon can be replaced with salmon or tuna, this will practically not affect the quality of the taste.

The first version of the salad, European:


Products:

  • 1 canned pink salmon in its own juice;
  • 6 eggs;
  • 200 g of mayonnaise;
  • 150 g of hard cheese;
  • 100 g butter;
  • a little parsley;
  • bulb;
  • 1 lemon.

Mimosa salad preparation:

  1. Hard boil eggs.
  2. Remove the shell, separate into whites and yolks.
  3. Finely chop the whites.
  4. We cut the lemon into thin slices, finely three cheese.
  5. Strain the pink salmon and mash with a fork.
  6. Put the squirrels in molds or on a dish.
  7. Top with cheese and salmon.
  8. Then mayonnaise and onions.
  9. Then the yolks and a little mayonnaise.
  10. Sprinkle with yolks.

Leave for impregnation for an hour or two, serve with lemon.

The second version of the classic recipe for Mimosa salads (Russified)


Here we add the usual carrots, whoever does not like it - we take the first option. And the order of the layers is slightly different. Both salads are delicious and worthy of taking their place at your holiday feast. Choose which one you like.

Ingredients:

  • a can of pink salmon in its own juice;
  • 4 small potatoes;
  • 4 small carrots;
  • 2 medium onions;
  • 150 g of cheese;
  • 4 eggs;
  • small bag of mayonnaise (200 g);
  • some greenery.

We prepare everything, as in the first version, boil potatoes, eggs, carrots, cool, peel. We cut the onion finely, pour boiling water, let it stay there a little, give off bitterness, then drain the water, the onion is ready for further manipulations.

We take a confectionery ring (or just in a salad bowl) and lay out a layer of fish, having previously rid it of the yushka, and knead it with a fork, leveling it along the bottom. Lubricate with mayonnaise.



This will surprise and delight your guests.



You can also decorate Mimosa salad with pink salmon in this way.

Mimosa salad is a dish that is used in everyday or festive cuisine. It is very easy and quick to prepare. And if you know some subtleties and nuances, then the salad will turn out tender and melting in your mouth. This dish appeared not so long ago. This happened in the 70s, when there was not a large assortment of products on the shelves of stores. The Soviet people really liked it and they began to cook it on a par with herring under a fur coat and Olivier. And until now, this "troika" of recipes is very popular. For many, this is a recipe from childhood.

Let's take a look at the most delicious recipes step by step:

The secrets of cooking our "hero of the day":
1. Vegetables are better undercooked a little than overcooked. And then the salad will be like porridge
2. Cook the eggs for 10 minutes, then the yolk will be yellow. In overcooked eggs, it is gray in color. It is better to take country eggs, they have a bright beautiful yolk.
3. Lubricating the layers with mayonnaise, do not overdo it. No need to pour it, just smear it. It would be enough. Especially if the salad is soaked properly
4. Buy quality and expensive canned food. And also good fish. Do not take sardines or herring in oil. They are certainly cheaper, but the taste of the salad is not the same. Especially from herring, it is bitter.
Well, now I will share with you my favorite Mimosa salad recipes.

Classic Mimosa salad recipe with canned food

We will need:

  • Canned fish (saury, mackerel, salmon, pink salmon) - one can
  • Boiled potatoes 4 tubers
  • Boiled carrots 3 pieces
  • Mayonnaise (fatty and tasty), herbs, salt to taste

Step by step cooking recipe (with photo report)

First, let's take a look at the dishes. For everyday cooking, I use deep, transparent dishes. For the festive table - small portioned salad bowls, always transparent so that the layers of lettuce are visible. Or for a holiday, you can arrange a salad using a special form.

Cooking process:

Boil and cool vegetables and eggs. Boil the eggs in salted water at a medium boil for 10 minutes. Potatoes and carrots are best cooked without peeling, you can in one pan. Salt as usual, to taste. Keep in mind that potatoes will cook first, carrots are cooked for different times depending on the thickness of the root crop.

It is better to cook vegetables the day before or a few hours before cooking - so they cool well and will be easy to clean.

We open a jar of canned food and crush them with a fork, after draining the oil and pulling out the bones from the fish.

Finely chop the onion and scald with boiling water. So we get rid of the bitterness of the onion.

Be sure to put it on a sieve so that the water is well glassed.

We rub vegetables and protein on a fine or medium grater. The taste of the salad also depends on this. It’s more convenient for me to grate the products directly into the salad bowl, but you can grate everything separately and then just shift it in layers.

I rub everything on a fine grater - so the salad turns out tender and airy.

Now let's start shaping our layers

Each will be smeared with mayonnaise. The most convenient way to do this is to first pour the layer with thin streams of mayonnaise, then spread it with a silicone spatula or spoon. To easily pour mayonnaise in such a thin stream, simply cut off the corner of the mayonnaise bag by 2-3 mm

To form a salad, it is convenient to use any round shape without a bottom, you can even use a plastic container with a cut off bottom - so even on a flat dish you get a beautiful puff salad.

half a boiled potato, greased with mayonnaise

fish

onion

the second half of the potato

egg whites

egg yolks

And now you need to put the finished dish in the refrigerator for at least a couple of hours - so the salad will be saturated and will be even tastier. You can cook it the day before the holiday. But do not forget, salads with mayonnaise cannot be stored for a long time even in the refrigerator.

If you are preparing a salad the night before, then it is better to sprinkle grated yolks in the morning, otherwise they will dry out.

We decorate the salad as your imagination allows you. You can use greens, boiled carrots, quail eggs, red or black caviar. You can make cute mice out of an egg or decorate with "mimosa branches".

Step-by-step recipe for Mimosa with canned food and cheese

If you want to change your favorite salad a little and give it a new taste, then this recipe is for you. I love adding cheese to salads. Therefore, this option is more to my liking.

Here's what we'll need:

  • Boiled potatoes 4 tubers
  • Boiled carrots 3 pieces
  • Hard-boiled eggs 5 pieces
  • One head of onion is enough
  • high fat mayonnaise
  • Hard cheese 150 grams
  • greens for salad dressing

Cooking order and salad layers:

As you can see, the list of products has not changed much. There was one new ingredient - cheese. We prepare all products in the same way as in the classic recipe - boil vegetables and eggs, cool and three on a medium or fine grater. Grind the fish with a fork. Finely chop the onion.

Now we put the layers in the salad bowl as follows:

half a boiled potato, grated on a fine grater

canned fish mashed with a fork (get rid of the bones)

onions (I advise you to scald with boiling water or marinate in vinegar)

the rest of the potatoes

cheese, preferably hard varieties, rubbed on a medium or fine grater

boiled carrots, grated on a medium or fine grater

finely chopped egg whites

crumble egg yolks with your hands or rub on a fine grater

And, of course, high-fat mayonnaise for each layer of our salad. Except for the last layer of yolks. We do not coat it with mayonnaise. This looks ugly. But don't forget to decorate. We do this before serving. As in the previous version, you need to let the salad soak in the refrigerator for a couple of hours - it will become tastier.

Mimosa salad with canned food and apple

For lovers of unusual taste, this recipe is just right. We replace the potatoes with an apple and enjoy the new salad. In addition, the calorie content of this dish is much less than that of its counterparts.

We will need:

  • Canned fish (saury, mackerel, salmon, pink salmon) one can
  • Boiled carrots 3 pieces
  • Hard-boiled eggs 5 pieces
  • Hard cheese 150 grams
  • Large apple sweet and sour

Take an apple of a sweet and sour variety (Antonovka or Semerenko variety is just right). The taste of the salad will only benefit from this. And it is desirable to peel, so the salad will be more tender.

Preparing the salad:

Drain the oil from the fish, remove all the bones and mash it with a fork. Spread the layer with mayonnaise.

Grate egg whites on a fine grater. Salt and coat with mayonnaise.

The next layer will be cheese grated on a medium grater. Grease a little with mayonnaise.

Spread the peeled, grated apple on a coarse grater on the cheese. If it is very juicy, you can squeeze it a little. And again a layer of mayonnaise.

Following the apple is grated boiled carrots. Salt and grease with mayonnaise.

Our last layer will be finely chopped yolks.

We decorate with herbs, olives, olives to your taste.

And as always, it is better to let all puff salads soak. Therefore, I always cook them in the evening, so that it becomes more tender and tastier.

Mimosa recipe with canned food and rice

Not everyone likes potatoes in salads. Then this recipe is just for you. Maybe it will become your favorite recipe.

We will need:

  • Canned fish (saury, mackerel, salmon, pink salmon) one can
  • Rice round 100 grams
  • green onion to taste
  • Boiled carrots 3 pieces
  • Hard-boiled eggs 5 pieces
  • Mayonnaise, herbs, spices, salt to taste
  • Hard cheese 150 grams

Step by step preparation:

Let's start with the ingredients for the salad. Cheese can be used regular or sausage. Sausage gives the dish a very interesting flavor. Rice can be used round or oval. Canned food is also to your taste saury, salmon, pink salmon, mackerel. Since the yolks of country eggs are brighter in color, it is better to use them. The dish will look prettier.

Let's start making the salad. Rice needs to be washed. Repeat this process until the water is no longer cloudy. Pour rice into boiling salted water. Cooking 15 minutes. We recline on a sieve, thoroughly rinsing.

Boil carrots, eggs. While they're cooling, let's get on with the cheese. Grind it on a coarse grater. Grind eggs and carrots on a medium or fine grater. Proteins cut separately from the yolks. We remove the bones from canned food, knead the fish. Chop green onions.

We form our salad:

  • canned food
  • squirrels
  • carrot
  • yolk

We coat each product with mayonnaise when compiling layers. You can salt the salad a little. But I do not salt, because mayonnaise is already salty. But this is up to you. Serve the salad without disturbing the beauty of the layers.

Mimosa salad with butter

There is another interesting recipe for this famous dish - with butter. Of course, this is far from a dietary option, but for some it is a favorite.

As you can see, cooking "Mimosa" is not difficult at all. And almost every housewife has the ingredients for it at home. Salad can be prepared as an addition to your dinner. Or serve as an independent dish for dinner. Delight your household with Mimosa salad!!!

Now you can often hear "fi" in the direction of the popular Soviet mayonnaise salads. I don't think it's deserved. At one time, they were a salvation for many housewives on holidays, as they were prepared from products that could be bought or, in extreme cases, “get it”, they looked festively elegant and, moreover, were also quite satisfying. Let's remember Mimosa salad today. The classic recipe with a photo will be at the very beginning, where we will take a detailed look at all its ingredients, layers and cooking method. And then we will go all out and play with tastes, replace some of the products, or add others for more variety.

Salad "Mimosa" with pink salmon: recipe with photo

Traditionally, the salad was prepared with fish, preferably from the salmon family: pink salmon, chum salmon, salmon, sockeye salmon. Well, if there were none, then from saury, sardines. And, of course, as they said before and as they often say now, it was “canned”. In principle, there are not so many recipes, but the principle is the same everywhere - alternating layers, smeared with mayonnaise and grated egg yolk as a decoration. However, it is in the classic recipe that there is one nuance ...

Ingredients

  • pink salmon - 1 can;
  • potatoes - 2 pieces;
  • carrots - 1 pc;
  • eggs - 2pcs;
  • butter - 50g;
  • salt - to taste;
  • mayonnaise - 150g.

How to make mimosa salad

  1. Drain the liquid from the canned pink salmon, transfer it to a small bowl.
  2. Knead with a fork.
  3. Puff snacks look beautiful when served either with the help of a chef ring, or in transparent salad bowls or even glasses. I took a square shape, in which I laid out everything in order. The first row is a fish. With this supply, all layers should be lightly tamped.
  4. And now that nuance. As you probably noticed, butter is on the food list. We need it frozen. We rub it on a fine grater.
  5. Lay on top of the salmon. With it, the dish will be very tender and at this stage mayonnaise is not needed yet.
  6. Boil the eggs in advance. We need protein and yolk separately. Therefore, I recommend boiling eggs like this: pour cold water, wait for a boil, wait 1 minute, turn off the heat, cover and leave in hot water for 10-15 minutes, then drain the water and pour cold water until it cools completely. With this preparation, the yolk will cook completely, but will not be digested and will remain a beautiful bright yellow color, without blue. We clean the eggs, cut, take out the yolk and put it aside for now. We rub the protein on a coarse grater.
  7. Sprinkle them with oil.
  8. Lightly press down with the back of a spoon and grease with mayonnaise.
  9. Vegetables - potatoes and carrots are also prepared in advance, cooked "in uniform". Then cool, remove the skin and rub. Carrots first.

  10. Then potatoes.
  11. We seal and you can salt a little, a small pinch of salt will be enough.
  12. And mayonnaise.
  13. It's the turn of the yolk. It needs a fine grater and it is no longer possible to ram it. The dish is called "Mimosa" for a reason. The grated egg yolk is very reminiscent of this flower and should be fluffy.

This is the classic mimosa recipe. The step-by-step recipe with a photo shows everything in detail, so now you can move on to variations on the theme.

Mimosa salad: recipe with sardines

For those who don't like red fish, or in case you don't have it, but there is other canned fish, feel free to take it. They cook with saury, sardines, tuna, sprats, cod liver and even crab sticks. Of these, the sardine is the most popular. Therefore, the following recipe is with her.


Ingredients:

  • canned sardine - 200g;
  • potatoes - 300g (2-3 medium);
  • carrots - 200g (1 medium);
  • onion - 100g (1 small onion);
  • eggs - 3-4 pcs;
  • salt;
  • mayonnaise.

How to make mimosa salad with sardines

  1. Boil potatoes and carrots until tender and let cool completely. Then we clean up.
  2. Peel the onion and chop finely. To make its taste softer, it is better to pour boiling water over it before you start cooking. Hold for 10 minutes and drain the water.
  3. Grate carrots and potatoes separately.
  4. Eggs are boiled and cooled. Separate the whites from the yolks and also rub separately.
  5. Drain the liquid from the canned fish, and rub the fish with a fork, removing the bones.
  6. We start collecting. We put a layer of fish down, grease it with mayonnaise, put onions, then potatoes, mayonnaise again, carrots, salt a little, another layer of mayonnaise, grated protein and sprinkle with yolk on top.

Mimosa salad recipe with rice and saury

Mimosa is often cooked with rice, but in this case without potatoes.


Ingredients

  • rice - 80g (1/2 cup);
  • canned saury - 1 can;
  • carrots - 1 pc;
  • onion - 1 pc;
  • eggs - 3pcs;
  • mayonnaise;
  • vegetable oil;
  • salt.

cooking salad

  1. Rinse rice several times under running water to remove excess starch. Then pour into a small saucepan with a thick bottom, fill with water and put 0.5 tsp. salt. You need twice as much water as rice, that is, for half a glass of cereal, 1 glass of water. Bring to a boil and reduce the heat to a minimum, close the lid. We cook until ready. If the water evaporates and the rice is still firm, you can add some hot water from the kettle. You can also cook rice in a bag, it's easier.
  2. While it cools down, prepare the rest of the ingredients. Unlike previous recipes, we will not boil carrots in advance. Instead, fry it together with finely chopped onions in a pan in vegetable oil.
  3. Eggs, as usual, are needed hard-boiled and separate whites and yolks. We rub them, as in the classic recipe, using a grater.
  4. Drain and knead saury, but not to the state of porridge. It is good to leave small pieces.
  5. Place the rice on the bottom of the dish. Distribute mayonnaise over it. Then fried carrots with onions. Half of the grated proteins. A layer of fish with mayonnaise on top. The remaining egg white and yolks.

Mimosa with cheese and apple

The combination of cheese and apple in a salad is very interesting. This, of course, is far from a classic recipe, but who needs rigid frames? Any option has the right to exist.


Ingredients

  • pink salmon - 200-300g;
  • potatoes - 2 pieces;
  • carrots - 1 pc;
  • apple - 1 pc;
  • hard cheese - 100g;
  • lemon juice - 1 tsp;
  • salt;
  • mayonnaise.

How to make a salad with cheese and apple

  1. For this recipe, I recommend trying to cook not with canned food, but with fresh fish (frozen). Take 2 steaks of pink salmon or any other salmon fish, boil in salted water until cooked and remove the skin and bones. The meat of the fish is tender and easily disassembled into small pieces.
  2. Potatoes and carrots need boiled and grated on a coarse grater.
  3. Apples are best taken sweet and sour. We clean it from the peel, cut out the middle and rub it too. Sprinkle with lemon juice to prevent darkening.
  4. Cheese is better to grate on a fine grater.
  5. To collect the salad at the bottom of the salad bowl, first put an apple, then mayonnaise, carrots, half of the grated egg white, mayonnaise, fish, grated potatoes, again the protein and the yolk on top.

According to which of the proposed recipes you would not cook mimosa salad, according to the classic step-by-step with a photo, or according to less traditional options, you will certainly get a delicious salad that will appeal not only to yourself, but also to your family, friends and guests.