• Canned corn - 1 jar;
  • Fresh salad;
  • Garlic - 3 cloves;
  • Carrots - 1 piece;
  • Hard cheese - 200 g:
  • Mushrooms - 150 g;
  • Ginger root - a small slice;
  • Pickles - 4 pieces;
  • Olives - ½ banks;
  • Salt and black pepper;
  • Boiled rice - 150 g;
  • Vegetable oil;
  • Mayonnaise - ½ packs.


  1. Carrot salad should be slightly sweet and rich orange. It can be boiled or baked in the oven - as you wish.
  2. Cut the washed and peeled mushrooms plates. Put them in a pan with hot vegetable oil, fry them, and then spread on a paper towel (to remove excess fat). Cool slightly, add the mushrooms with pepper and add salt.
  3. Make ginger sauce. Mix mayonnaise (if desired, you can add sour cream), chopped garlic and a pinch of ground pepper. Fresh ginger grate, you will need half a teaspoon. It should be mixed into the sauce, put salt and ready.
  4. A small portion of the ginger sauce, put in the cooled cooked rice. Allow to soak for 15 minutes.
  5. Take a salad bowl. Vystelim cling film and the layers begin to stack components. On the bottom will go peeled and grated carrot, followed by a layer of sauce.
  6. Distribute sweet corn, and again pour the fragrant sauce.
  7. Cut cucumber slices – they will become the next "floor". As usual, put a little ginger sauce.
  8. Put the fried mushrooms, approximately 12 slices detachable for further serving of salad. Then go figure.
  9. Now the bowl should be carefully flip onto a plate (pre-spread on it, washed lettuce). Remove plenochku.
  10. Sides of salad, decorate with the mushroom slices. Olives cut into ringlets and put on carrots (leftovers can be decomposed into lettuce leaves). For greater beauty in each ring put one grain of corn. Sprinkle with grated cheese.
  11. Before they serve the dish to the table, it is recommended to cool at least a couple of hours.