New Year's Twig Salad

Ingredients

Chicken (heart) 200 g

Beets 200 g

Carrots 200 g

Marinated mushrooms 1 jar

Apples 2

For the sauce:

Marinated honey mushrooms 4

Garlic 4 cloves

Mayonnaise 200 g

Salt

For garnish:

Egg

Red cabbage

Braided cheese

Dill

Rosemary

Pomegranate

Olives

Boil the hearts, beets, and carrots. Peel the hearts and cut into small cubes, then grate the carrots and beets. For the sauce, puree the cucumbers, garlic, and mayonnaise in a food processor, and season with a little salt.

 Layer the salad on a large platter: beets (reserve a little for garnish), brush with sauce, heart, sauce, carrots (reserve a little), sauce and mushrooms, more sauce, and finally, a layer of grated apples, brush with sauce.

Decorate like Christmas balls:

1st: boiled carrots

2nd: grated yolk

3rd: finely grated egg whites tinted with red cabbage

4th: boiled beets

5th: grated pickled cucumbers (squeeze out the juice)

Decorate with egg white stars.

Sprig: arrange dill all over the sprig, then rosemary sprigs

scatter pomegranate seeds on top and dust with egg yolk.

 Ball strings: Place an olive on top of each ball and insert a strip of smoked cheese. Separate a couple of the strips into strands and make bows.

Leave the salad in the refrigerator for a few hours to soak.

Enjoy!