I must confess, I’m not the type to celebrate March 8th. No crashing parties with blaring music and strippers writhing around you. No crazy eating and drinking as if I’ve never seen a restaurant in my life. Nothing at all!
For me, March 8th is what it is, an important anniversary to remember so as not to repeat the same mistakes and especially to improve. But there is still moooore to be done.
Nevertheless, I have never spent the day with my arms crossed, insensitive to the charm of a flower or the kindness of a greeting. And so I gladly welcome mimosa flowers as a gift (although they are not really my favorite flower), and I reciprocate the greetings to the women I hold most dear.
Usually, on International Women’s Day, I serve a fresh and scenic appetizer that is also good and delicate. I’m talking about the Mimosa Salad Easy and Inexpensive Recipe.
It owes its name to the crumbled boiled egg yolks that recall mimosa flowers.
It’s a salad made with potatoes, carrots, eggs, canned fish, and mayonnaise. A sort of revisited Russian salad.
To make the dish prettier, I decorated it with arugula, giving the impression of a cake.
Staying in a confidential mood, I must confess that I bring Mimosa Salad to the table not only on March 8th but also for Easter lunch, and I also enjoy it as a main dish for dinner or any other occasion.
How much do you like this recipe?
Rate it with the stars you find at the end of the article
You might also be interested in:
Fennel and Pink Grapefruit Salad
Green Salad with Feta, Tomatoes, and Herbs
Did you know I have a YouTube channel? Follow me as Anna foodiamo.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Other
- Cuisine: Italian
Ingredients
for Mimosa Salad
- 2 large potatoes (boiled)
- 4 medium carrots (boiled)
- 10 hard-boiled eggs
- 6 oz canned tuna (drained)
- to taste mayonnaise
- to taste arugula
- to taste fine salt
Tools
- 1 Grater Lacor
Preparation
1 Boil the potatoes and peeled carrots separately and let them cool;
2 Grate the potatoes and carrots;
3 Place the ring of a container on a serving plate and spread the first layer of potatoes. Add salt and mayonnaise;
4 Add tuna and spread it well. Add some mayonnaise and spread it well;
5 It’s time for the carrots and a pinch of salt. Then mayonnaise. Again spread well;
6 Cut the eggs in half, separate the yolks from the whites, and grate both:
7 Make a layer with the whites, a pinch of salt;
8 Spread some chopped arugula and mayonnaise;
9 More egg whites and more mayonnaise than usual to spread well over the entire surface;
10 Decorate around with chopped arugula and in the center with grated yolks;
11 Refrigerate for a couple of hours
The salad can be stored in the fridge in a well-sealed container for a couple of days
