New Year «Horseshoe» salad for the year of the horse

Salads are an important and essential part of any festive menu. Without them, a New Year’s table can hardly be considered complete. When, in addition to traditional Olivier salad, Mimosa salad, and herring under a fur coat, you want to surprise your guests with something symbolic for the coming year, the Horseshoe Salad with meat, mushrooms, and potatoes is an excellent choice. This New Year salad for the Year of the Horse is hearty, flavorful, and sure to impress even the most demanding gourmets.

If you use raw cold-pressed corn oil, the dish becomes not only tender and aromatic but also extremely healthy. Corn oil obtained by cold pressing contains vitamins A, PP, F, most B-group vitamins, as well as lecithin and phytosterols. Regular consumption helps control «bad» cholesterol levels, improves digestion, and strengthens the immune system.
The antioxidants in corn oil protect the body from the harmful effects of free radicals, while omega fatty acids have a positive impact on hair and skin health..

TM CraftOil offers fresh, aromatic, delicious, and 100% natural raw corn oil, produced on its own branded press from environmentally friendly, organic corn kernels that are not treated with preservatives or agrochemicals.

We press corn oil (and other raw oils) on the day the order is placed, guaranteeing exceptional taste, aroma, and health benefits. To learn more about the advantages of our cold-pressed oils, simply leave a request on our website.

Ingredients

To prepare the New Year «Horseshoe» іalad, you will need:

• 2 medium potatoes;
• 250 g chicken or turkey fillet;
• 1 onion;
• 250 g mushrooms (oyster mushrooms or champignons);
• 3 tbsp corn oil;
• 50 g cheese (preferably semi-hard);
• 2 eggs;
• 5 tbsp mayonnaise;
• 8–10 olives (for decoration);

Step-by-step preparation

Boil the eggs hard, peel them, and grate finely. Wash the potatoes, boil until tender, cool, peel, and grate on a coarse grater. Wash, clean, and chop the mushrooms into medium pieces. Fry them in vegetable oil together with peeled and chopped onion for 15–20 minutes, stirring constantly.

Grate the cheese finely. Boil the chicken or turkey until cooked through, cool, then cut into small pieces or shred by hand.

Assembling the salad, arrange the salad on a plate or tray in the shape of a horseshoe. First, lay out the grated potatoes, followed by the boiled meat, then the fried mushrooms with onions. Spread mayonnaise evenly over the layers, sprinkle with grated eggs and cheese, and decorate with olives cut lengthwise in half.

The festive Horseshoe salad can be served immediately, but it is best to let it rest in the refrigerator for 1–1.5 hours so the flavors can fully develop.

Notes:

A 100-gram serving contains approximately 148 kcal, making this salad suitable even for those watching their weight or following a diet. If desired, sunflower oil or camelina oil can be used instead of corn oil for frying the mushrooms and onions. A wide selection of raw, cold-pressed oils for culinary and other uses is always available at CraftOil, a Ukrainian store specializing in healthy products.