The 2 least healthy salads that everyone makes

Who doesn't love salads, especially light, healthy ones made from seasonal vegetables, as well as seafood, delicious cheeses, meat, berries, and nuts, especially if you eat them for lunch or even dinner? But at the same time, there are still people who choose to continue eating harmful mayonnaise, fatty, low-quality canned food, and combine it all into a "popular" salad.

Today, FoodOboz editorial team will tell you about such unhealthy salads, which are still very popular in our time.

1. Shuba

This salad became popular a long, long time ago, according to history, it first appeared back in 1919, and although the ingredients have changed several times, added and changed, the main ingredients – fish, vegetables, and sauce – have remained.

Recipe for Shuba

Ingredients:

• herring - 1 pc.
• potatoes - 1 pc.
• onion - 1 pc.
• carrot - 1 pc.
• beets - 1 pc.
• green onions - 100 g
• egg - 2 pcs.
• mayonnaise or yogurt - 100 g
• salt, pepper - to taste

Method of preparation:

1. Boil all the vegetables, peel them, and grate them on a coarse grater.
2. Cut the onion into a small cube, you can soak it in vinegar to "leave" the bitterness.
3. Boil the eggs, peel and grate them, and chop the green onions.
4. Peel and dice the herring.
5. Assemble the salad: put the herring, pickled onions, and potatoes on top, then mayonnaise, beets, herring, potatoes, beets, and mayonnaise again, and sprinkle with grated egg or onion.
6. Let the salad sit well, preferably overnight.

Mimosa salad

This salad has been a staple at any feast since the Soviet era, and its popularity lies in the fact that it is very easy to prepare and very satisfying, but not healthy, as it uses harmful mayonnaise and cheap canned food.

Recipe for the classic Mimosa salad

Ingredients:

• Canned fish in oil - 200 g
• Potatoes - 2 pcs.
• Carrots - 2-3 pcs.
• Onions - 1 pc.
• Hard cheese - 150 g
• Mayonnaise - 200 g
• Eggs - 4 pcs.
• Any greens - 1 bunch

Method of preparation:

1. Boil the eggs and grate them on a coarse grater.
2. Boil the potatoes and carrots and grate them together with the hard cheese.
3. Wash the greens and chop them finely.
4. Cut the onion into small cubes.
5. Open the canned fish, drain the oil, and mash it well with a fork – this will be the first layer of the salad.
6. Sprinkle the fish with grated potatoes, grease with mayonnaise, then carrots, onions, canned food again, egg, mayonnaise, cheese, egg, and greens again.
7. Put the finished salad in the refrigerator.