Salads

Cream Cheese Salad


Cream Cheese Salad Ingredients

  1. Cream cheese (milk) 2 pieces
  2. Raw chicken egg 5-6 pieces
  3. Carrots 4-5 pieces (medium)
  4. Chicken ham 40 grams
  5. Mayonnaise to taste
  6. Onions 3-4 pieces (medium)
  7. Table vinegar 9% 2 tablespoons (for eggs)
  8. Salt 2 tablespoons (for eggs)
  • Main Ingredients Ham, Carrots, Eggs, Cheese
  • Serving 1 serving
  • World cuisine Romanian cuisine

Inventory:

Tablespoon, Kitchen brush, Saucepan (3 liter capacity), Stewpan, Freezer, Kettle, Stove, Cutting board - 2-3 pieces, Kitchen knife - 2 - 3 pieces, Bowl - 2 pieces, Deep plate - 2-3 pieces , Paper kitchen towels, Colander, Skimmer, Grater, Salad bowl, Plastic wrap, Refrigerator

Cooking cream cheese salad:

Step 1: prepare the carrots.


First of all, with the help of a kitchen brush, thoroughly wash the carrots. Then we put it in a small saucepan, fill it with ordinary running water, so that the liquid level is 7-8 centimeters higher than the vegetable, and put on medium heat.

After boiling, cook the carrots until soft, it will take about 30-40 minutes, depending on the variety. Periodically check its readiness with a table fork. If the teeth enter without pressure, helping themselves with a slotted spoon, put the carrots in a deep plate and cool to room temperature near an open window.

Step 2: prepare the chicken eggs.


At the same time as carrots, we prepare chicken eggs. We put them in a small stewpan and fill it with running water, above the level of 5-7 centimeters.
There we add a couple of tablespoons of salt and 9% vinegar. After boiling, cook hard-boiled eggs 10-12 minutes, then, using a slotted spoon, transfer them to a bowl of ice water and cool to room temperature.
While the boiled foods are cooling, we send a couple of processed cheeses to the freezer 25-30 minutes and bring to a boil a kettle full of purified water.

Step 3: prepare the onions.


At the same time, we deal with onions, peel them, rinse, dry them with paper kitchen towels, put them on a cutting board and cut them into cubes up to 1 centimeter in size.
Then we shift the cutting into a colander with a fine mesh and place it on the surface of a small bowl. After that, scald the chopped onion until softened with boiling water from the kettle and leave it in this form until use until it is completely cool and dried.

Step 4: prepare a cream cheese salad.


After the boiled ingredients have cooled, you can proceed to the final stage of cooking. Peel the eggs, rinse and dry. Separate the proteins from the yolks and rub them on a fine or medium grater in separate deep plates.
Remove the peel from the carrots, and the food sheath from the ham, put them in turn on a cutting board and cut into small cubes or thin layers.
We take out the processed cheese from the freezer, remove the aluminum foil from it and rub it on a coarse grater into a separate small bowl, it should turn out to be a loose mass.

Then we take a salad bowl, lay on its bottom an even layer of egg white.

Put crushed cream cheese on top. Lubricate it with a generous portion of mayonnaise, about 1 centimeter thick.

Then we distribute carrot cubes on it in an artistic mess and chopped ham on top of them.

We apply another portion of mayonnaise to these products and sprinkle its layer with already cooled onions.

We redistribute mayonnaise on the surface of the chopped vegetable, this time the thickness of its layer can be reduced to 5 millimeters, and sprinkle the prepared salad with egg yolk.
We tighten the salad bowl with plastic wrap and send it to the refrigerator for a couple of hours. After the required time, we serve the finished dish to the table.

Step 5: serve the cream cheese salad.


After cooking, the cream cheese salad is insisted for a couple of hours in the refrigerator, so that all layers are soaked in mayonnaise, and served chilled to the table.

This dish is prepared without salt, which is found in sufficient quantities in ham and cheese, and therefore has a pleasant, non-fat flavor. Such a salad will bring pleasure and diversify a casual or festive table!
Enjoy your meal!

Recipe Tips:

- carrots and eggs can be boiled prematurely;

- very often instead of onions use green;

- substitute for ham - boiled sausage, boiled chicken, pork or beef;

- before serving, the salad can be decorated with any fresh herbs, for example, branches of dill, parsley, cilantro or stalks of green onions.