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Print Recipe
Salad "Light" Recipe
Very tasty and hearty salad. Personally, I could not stop and ate almost half of what I was preparing 🙂 in this case, the salad is not only light, but also light, and therefore such a double name:)
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Thawed squid, clean, throw in boiling water with Bay leaf and Provencal herbs, bring to a boil and remove 3 minutes after boiling.
    Thawed squid, clean, throw in boiling water with Bay leaf and Provencal herbs, bring to a boil and remove 3 minutes after boiling.
  2. Eggs boil until tender, cool, peel.
    Eggs boil until tender, cool, 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. A can of beans to open, drain the water, add to the cabbage.
    I used beans. A can of beans to open, drain the water, add to the cabbage.
  5. Squid cut into straws, eggs cut into all add to cabbage.
    Squid cut into straws, eggs cut into all add to cabbage.
  6. Mix everything, add salt, oil, put on a plate.
    Mix everything, add salt, oil, put on a plate.

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