Christmas Salad like a pudding

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Christmas Salad like a pudding. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Christmas Salad like a pudding is one of the most popular of current trending foods in the world. It's easy, it's fast, it tastes delicious. It's enjoyed by millions daily. Christmas Salad like a pudding is something that I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Christmas Salad like a pudding, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Christmas Salad like a pudding delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Christmas Salad like a pudding is 8 - 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Christmas Salad like a pudding using 12 ingredients and 7 steps. Here is how you cook that.

A delicious cold salad served as a pudding or cake, with potatoes, carrots, beetroots, eggs and mayonnaise. Ideal for the Christmas menu!!!

Recipe by juligram

Ingredients and spices that need to be Make ready to make Christmas Salad like a pudding:

1. 4 potatoes
2. 4 beetroots
3. 4 carrots
4. 4 eggs
5. 1 cup mayonnaise
6. 2-3 spring onions
7. Some dill
8. 1 clove garlic
9. 1 tbsp vinegar
10. 1 lemon
11. 1 little oil
12. Salt – Pepper

Steps to make to make Christmas Salad like a pudding

1. Boil the potatoes, peel and rub them using a coarse grater, add the chopped spring onions, some lemon juice, some oil, salt and pepper. Let the mixture aside to cool.
2. Boil the beetroots, peel and rub them using a coarse grater, add the garlic crushed, vinegar, some oil and salt. Leave this mixture as well to cool down.
3. Boil the carrots, peel and rub them using a coarse grater, add some lemon juice, a little oil and salt. Again, allow this to cool.
4. Hard-boil the eggs, separate the egg whites and yolks, peel and rub them using a coarse grater into separate bowls (the yolks will be like a yellow powder).
5. If you like, you may place the mayonnaise into a piping bag to lay it more easily.
6. In a jelly or cake mold start forming the layers by placing them in the following orderSALT, PEPPER, DILL, YOLKS and EGG WHITES. Lay a thin layer of MAYONNAISE. Squeeze well the fluids of the CARROTS and place them in the mold. Lay one more thin layer of MAYONNAISE. Squeeze well the fluids of the BEETROOTS and place them in the mold. Lay one more thin layer of MAYONNAISE. Squeeze well the fluids of the POTATOES and place them in the mold.
7. Let it set in the freezer for at least an hour, flip it in a platter and serve.

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