This salad is ideal for cooking fragrant vegetable minced meat in season. The combination of meat, fresh and baked vegetables makes the salad very satisfying: it may well become a light summer dinner.
Incredibly simple to perform and incredibly delicious! This pie will definitely be on duty with us! A minimum of body movements, simple products – and now you can be invited to tea. And what a smell it was!..
For the broth, I used the carcass of a large pike – before that, I cooked salted and stuffed, the fillet and head disappeared, the spine remained. And as the main fish, I took a small pink salmon – 700-800 grams, I won’t say more precisely: I didn’t weigh it. I also used mushrooms left over from another dish: for stuffed mushrooms, only the caps were needed, the legs remained. So they came in handy.
Today on the Internet I saw this unusual, fragrant salad of duck breast and fried pumpkin. Most of all, I was struck by the rich taste of the dressing.
It turned out delicious bread, fragrant, with a rich and contrasting taste, I added to it, among other things, olives. Indeed, it turned out to be a festive bread!
A very bright, healthy and delicious salad. It is prepared quickly. The sweetness and aroma of pumpkin sets off the creamy salty taste of cheese, arugula gives freshness, and dressing with lemon juice gives a slight sourness.
