A simple, light and crunchy salad can be prepared at least every day. All the charm is that vegetables and dressing can be changed according to your preferences. Not a salad, but a fairy tale.
Pick your recipe
You will need
- - 6 sheets of lettuce,
- - 1 carrot,
- - 1 cucumber,
- - 5 radishes,
- - 5 cherry tomatoes (can be ordinary),
- - 6 quail eggs (can be chicken),
- - Parmesan to taste
- - green onions to taste,
- - 4 tbsp. tablespoons of olive oil,
- - 1 teaspoon of honey
- - 1 teaspoon of sesame seeds,
- - salt to taste,
- - ground black pepper to taste.
Instruction manual
1
Mix in a cup 4 tbsp. tablespoons of olive oil with a teaspoon of honey, salt and pepper to taste. Vegetable salad dressing is ready. If desired, you can use sour cream, natural yogurt or mayonnaise.
2
Wash and dry the vegetables. Boil eggs until tender, about five minutes. Cut the radish into thin slices. Grate the carrots. Cut the cucumber into strips. Carrots and cucumbers can be cut with a peeler in the form of plates - to taste. Chop green onions finely. Cut the cherry tomatoes into quarters. Cut the eggs into two parts (if you use chicken eggs, chop them randomly).
3
Tear lettuce leaves randomly and put on a dish. Put cucumber straws and grated carrots on the salad. Put circles of radishes and green onions on top. Refuel. Place quail eggs and cherry tomatoes on top of the salad.
4
Grate cheese on a medium or fine grater (can be cut into slices - to taste). Before serving, sprinkle the salad with cheese and sesame seeds.