With an abundant of salad recipes available online these days, choosing something unique is seriously tricky. You want a perfect mix of taste, simplicity, originality, and beauty, but end up making the very same salad you served last Easter or Christmas. Fear not. This festive weekend, you can make an incredible jaw-dropping salad that will kick off your Sunday brunch and bring wow factor to the table.
If you are vegan or vegetarian, replace chicken with seitan, eggs with white potato, and Swiss cheese with vegan Parmesan cheese. You can skip mayonnaise or use plain Greek yogurt instead. These are some of the ingredient swaps I’m going to make when creating this beautiful Snowy White Piano Salad. I’m also going to use cooked beets to make those cute roses.
- Cuisine: European;
- Category: Salad;
- Serves: 2-4;
- Prep Time: 15 min;
- Cook time: 30 min;
- Nutrition Per Serving: 208;
- 3 cups chicken, cooked, chopped
- 3 cups Swiss cheese, grated
- 3 to 4 hard-boiled eggs, shredded
- 2 cucumbers, shredded
- 2 cups mushroom, sliced and fried
- 1 cup mayonnaise
- 3 medium-sized tomatoes for roses
- black olives for garnish
- parsley for garnish
- 9 to 10 slices of Swiss cheese for garnish
The 9-layer salad is quick to make as soon as you get all the ingredients ready. Start with placing chicken in the bottom of a large salad bowl. Spread a tiny bit of mayonnaise over chicken and top with mushrooms. Spread mayonnaise over them and top with cucumbers. Again spread mayonnaise and top with eggs, then mayo and cover your salad with grated cheese. Decorate and enjoy!
Image Source: Ivetta