This salad is not a dessert, despite the fact that the main component is a pear. The salad has a pleasant piquant taste, a very interesting note is made by the dressing. The salad will be perfectly combined with dry white or semi-dry wine. I recommend trying to serve it immediately after cooking and let it brew for a couple of hours.
This recipe was born by accident. The main secret here is the black crackers and, of course, the dressing. It turns out very satisfying and delicious, especially for arugula lovers.
An independent dish that beautifully emphasizes the taste of the liver. Despite the roasting process, the salad turns out to be light. Pickled onions give the salad a special taste.
Salad of pickled beetroot, arugula and oat flakes. Beetroot pickled in this way not only preserves its beneficial properties as much as possible, but also enhances its medicinal properties due to fermentation.
I want to introduce you to my favorite salad, hence the name. Tender arugula and broccoli, juicy and fragrant pickled peppers, cherry tomatoes, extremely delicious salmon and a little parmesan. It’s amazing!
The freshness of apples, the sharpness of radishes and salad dressings, the juiciness of potatoes – this salad can be served instead of a side dish. Not quite the usual combination of products, but the taste did not disappoint us.
