Mushroom Stump Salad

Ingredients

4 carrots

3 potatoes

3 green apples

4 eggs

150 g mushrooms

300 g chicken (fillet)

10 g walnuts

mayonnaise

salt

lettuce

olives

Peel the carrots, eggs, and potatoes and grate them coarsely. Season the vegetables and eggs with salt to taste. Dice the chicken fillet and season with salt.

Slice the apple and place it in salted water (this will prevent it from browning). Chop the walnut kernels with a knife. Place the lettuce leaves on a serving plate and insert a culinary ring (if you don't have one, you can use a cut-down tin can or a cut-down liter plastic bottle).

 Layer the salad (the order can be changed):

- carrots

- mayonnaise

- eggs

- potatoes

- mayonnaise

- chicken

- apple

- sliced mushrooms

- chopped nuts

Remove the culinary ring and garnish the salad before serving. Refrigerate the salad for a couple of hours.

Enjoy!