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 Salad "Light" Recipe
A very tasty and healthy salad. Personally, I couldn't stop and ate almost half of what I was cooking 🙂 in this case, the salad turns out not only light, but also weightless, which is why such a double name 🙂
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Swedish Cuisine
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Swedish Cuisine
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Defrost the squid, peel it, throw it into boiling water with bay leaf and Provencal herbs, bring to a boil and remove it 3 minutes after boiling.
    Defrost the squid, peel it, throw it into boiling water with bay leaf and Provencal herbs, bring to a boil and remove it 3 minutes after boiling.
  2. Boil the eggs until tender, cool, and peel.
    Boil the eggs until tender, cool, and peel.
  3. Finely chop the cabbage, finely chop the onion and mix.
    Finely chop the cabbage, finely chop the onion and mix.
  4. I used beans. Open a jar of beans, drain the water, add to the cabbage.
    I used beans. Open a jar of beans, drain the water, add to the cabbage.
  5. Cut the squid into strips, cut the eggs, add everything to the cabbage.
    Cut the squid into strips, cut the eggs, add everything to the cabbage.
  6. Mix everything, add salt, oil, put on a plate.
    Mix everything, add salt, oil, put on a plate.
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