Layered Mushroom Salad with Cucumber and Processed Cheese
Eggs and processed cheese add protein and make each serving filling. Sautéed mushrooms and onion, cool cucumber, and soft yogurt layers create a contrast of flavors and textures. The recipe makes two servings; serve the salad chilled.
Cut the champignons (200 g) and onion (80 g).
Fry the mushrooms and onion in a dry skillet until tender and their released liquid has evaporated. Season with salt (to taste) and black pepper (to taste).
Boil the eggs (100 g, about 2) until the yolks are fully set. Cool them under cold running water and grate them.
Grate the processed cheese (180 g), dice the cucumbers (120 g), and finely chop the green onion (2 g).
Greek yogurt (60 g) provides the dressing between components. Prepare the salad in this order: mushroom and onion, green onion, processed cheese, cucumber, and eggs, using the yogurt between each. Serve chilled.
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