The name of the salad speaks for itself. This salad will take its rightful place on your dining table.Season the salad, add a pinch of the spice mixture and mix. Add salt to taste.
During the non-fasting period, you can add 2 hard-boiled and grated eggs to the salad, which will give the salad additional tenderness. Before serving, let the salad stand in the cold for about an hour.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 piece Radish
- 1 piece Apple
- 1 piece Cucumber
- 2 pieces Tomato
- 1 piece Bulgarian pepper
- Olive oil to taste
- 2 teaspoons Mustard
- Brown sugar to taste
- Salt to taste
Ingredients
|
|
Instructions
- Grate the radish on a Korean grater.
- Grate a fresh cucumber on a Korean grater. Drain off excess moisture.
- Remove the seeds and excess moisture from the tomato. Slices of tomatoes, diced.
- Cut the bell pepper into strips.
- Peel the apple, remove the core and seeds and grate on a Korean grater.
- Mix the ingredients in a bowl, add French mustard, salt and sugar to taste. Season the salad with olive oil.
- Ready.
Related posts:
Salad “Vegetable Serenade” Recipe
Vegetable Salad with Arugula Recipe
Lentil and Vegetable Salad Recipe
Vegetable Salad with Arugula Recipe
Vegetable Salad with Sour Cream Dressing Recipe
Vegetable Salad with Buckwheat Recipe
Vegetable Salad with Chicken and Cheese Recipe
Vegetable Salad with fresh Mushrooms and Zucchini Recipe
Vegetable Salad with Arugula Recipe
Vegetable Salad with Arugula Recipe
Vegetable Salad with Beans Recipe
Vegetable Cocktail Salad Recipe