Vegetable Christmas salad "Winter forest"

200 g mushrooms

100 g vegetable oil

5 boiled eggs

5 boiled potatoes

1 tomato

1 cucumber

1 lemon

cauliflower

dill and parsley

black pepper

salt

Cut into florets cauliflower, within 2-3 min to boil, it should remain crunchy.

Prepare the marinade: juice ? lemon mixed with 50 grams of vegetable oil, pepper and salt, add a little sugar, stir, pour the marinade over the pork and leave for 2 hours.

Cut into 2-3 pieces each mushroom in butter to fry.

To separate proteins boiled eggs from the yolks, cut the yolks into quarters, RUB on a grater proteins.

Coarsely chop the boiled potatoes, tomatoes, cucumbers.

Combine all the chopped vegetables, mushrooms, pickled cabbage (part aside for decoration).

Squeeze juice of remaining lemon half to connect with 50 grams of vegetable oil, pepper and salt, stir, add the chopped parsley.

Add in the cooked salad dressing, stir, put on a flat salad dish.

Sprinkle Christmas salad grated proteins, around the entire circumference to impose deferred inflorescences cabbage.

Before serving Christmas buffet remove vegetable Christmas salad "Winter forest" in the cold.