Salad with surim fingers and vegetables is really filling, easy to prepare and delicious. Delicate crab fingers, sweet corn and expressive dill form one wholewhich works perfectly every day – for breakfast or dinner, but even for a quick and light lunch. It is also a proven proposition for every event. Creamy dressing based on mayonnaise and yogurt will make all household members and guests admire this salad. Try once, and you won’t regret it.
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Ingredients:
- 300 g of Surimi fingers,
- 200 g canned corn,
- greenhouse cucumber,
- 3 eggs,
- 50 g of rice,
- A handful of dill.
Dressing:
- 4 tablespoons of mayonnaise,
- 4 tablespoons of natural yogurt,
- a teaspoon of salt,
- 1/2 teaspoon of black pepper.
Method of performance:
Cook the rice according to the instructions on the packaging. Leave it covered and cool.
Hardly cook the eggs, peel them and cut them into medium -sized cubes.
Surimi and cucumber also cut into cubes, and drain the corn from the pickle. Dill finely.
Prepare dressing by mixing all the ingredients of the sauce. Pour the salad with a prepared mixture and mix well.
Surimi finger salad put in the fridge to cool for about an hour. Serve cold.
Store the remains in the fridge, in a tight container. Use within 3 days.
Source: NowowoPuje.pl
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