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Print Recipe
Meat Salad Recipe
This salad is ideal to prepare in the season of fragrant ground vegetables. The combination of meat, fresh and baked vegetables makes the salad quite satisfying: it can easily become a light country dinner. I advise you to try it!
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Wash the vegetables, and prick the eggplants with a fork (to avoid an explosion). Bake in the oven on the grill for 15-20 minutes at 180 degrees.
    Wash the vegetables, and prick the eggplants with a fork (to avoid an explosion). Bake in the oven on the grill for 15-20 minutes at 180 degrees.
  2. In suburban conditions, baking on the grill is ideal, you can also use a microwave oven. Vegetables will lose their appeal, but they will gain taste.
    In suburban conditions, baking on the grill is ideal, you can also use a microwave oven. Vegetables will lose their appeal, but they will gain taste.
  3. Cut the meat into small pieces. It can be baked or boiled chicken, leftover shish kebab. Chop the garlic.
    Cut the meat into small pieces. It can be baked or boiled chicken, leftover shish kebab. Chop the garlic.
  4. Peel the chilled peppers and eggplants and cut them into small pieces. Cut the tomatoes into slices, chop the greens.
    Peel the chilled peppers and eggplants and cut them into small pieces. Cut the tomatoes into slices, chop the greens.
  5. Combine the salad ingredients, pepper, and season with soy sauce and mayonnaise. Serve in portions, garnished with tomatoes.
    Combine the salad ingredients, pepper, and season with soy sauce and mayonnaise. Serve in portions, garnished with tomatoes.

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