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Print Recipe
Green Salad with Carrots and Cheese Recipe
Carrot salad with cheese turned out to be quite unusual, the combination of these ingredients I had to taste. Easy to prepare salad with bright taste. Juicy and delicious salad!
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. The food we're going to need.
    The food we're going to need.
  2. Peel the carrots and grate on a Korean grater, or slice them thinly. (I cut the carrot along the 5-6 plates, not cutting to the end, and then make a thin vegetable peeler ribbons). Cheese to get out of brine and cut into cubes. Wash and chop the parsley.
    Peel the carrots and grate on a Korean grater, or slice them thinly. (I cut the carrot along the 5-6 plates, not cutting to the end, and then make a thin vegetable peeler ribbons). Cheese to get out of brine and cut into cubes. Wash and chop the parsley.
  3. Beat butter with lemon juice, vinegar, salt, pepper and ground cumin until emulsion.
    Beat butter with lemon juice, vinegar, salt, pepper and ground cumin until emulsion.
  4. Wash and dry the salad. I usually take leaf salad, corn salad and arugula. Put in a salad bowl and mix with carrots and cheese cubes.
    Wash and dry the salad. I usually take leaf salad, corn salad and arugula. Put in a salad bowl and mix with carrots and cheese cubes.
  5. Add sauce and stir. Sprinkle with parsley and cumin seeds and serve immediately.
    Add sauce and stir. Sprinkle with parsley and cumin seeds and serve immediately.

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