Layered Salad with Turkey Meat

Recipe from Kate Logan
0 (0)
Cook time: 25 min
Servings 4
Edit Date 05.02.2023
This salad with layers of cheese, carrots and mushrooms is stunning and bright. Hearty, juicy, tender and a bit peppery. Regardless of how simple it is to prepare, this salad will look amazing on the celebratory table. Try to make one. We're sure you won't regret!


  • Carrot, grated
    20 oz.
  • Hard cheese
    20 oz.
  • Turkey fillet
    20 oz.
  • Onion
    20 oz.
  • Pickled mushrooms
    20 oz.
  • Mayonnaise
    12 tbsp.
  • Greens
    20 oz.
  • Hard boiled eggs
    to serve
  • Tomato
    to serve
  • Tobiko caviar
    to serve

Nutrition facts per serving

  • Calories

    674 kcal

  • Protein

    20 g

  • Fat

    56 g

  • Carbohydrates

    15 g


  • Prepare the meat first. Take the turkey fillet, rinse and put it into a pot of water, cook over low heat for about 30 minutes if the meat is purchased or an hour and more, if you use the homemade one. When the meat is light and soft (pierce it with a fork to check), it is ready. Take the fillets out of the broth (you can use the broth for soup, for example) and cut it into medium or small pieces.

  • Dice the pickled mushrooms, pre-draining the liquid from the jar. On a fine grater, shred the carrots and cheese. Wash, peel and chop the onion very finely. Shred the greens, using the hatchet knife.

  • Place the salad in layers using a serving ring. Assembly as it follows: turkey layer, onion layer, mayonnaise-mushroom layer, mayonnaise-cheese layer, greens layer, mayonnaise layer, carrot layer. You can additionally add some cheese and mayonnaise as the last layer to stick all the ingredients. To serve the dish interesting, boil the egg hard, peel it, grate the yolk on a fine grater and sprinkle on 1 half of the salad, as indicated in the photo. On the second part, grate a tomato or garnish with tobiko caviar.


  • Turkey can be replaced with chicken fillet.

  • If you don't like mayonnaise, use high-fat sour cream. It should be thick enough so that the salad will not fall apart.

  • For those who like spicy or pickled food, it is suggested to replace the usual carrots with carrots in Korean. Since these carrots are cut into long straws, cut these straws in half before making the salad.

Bon Appetit!

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