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 Salad "Mushroom soul" Recipe
I spent the whole evening preparing a salad for the festive table, in honor of my husband's birthday. And the salad had a dream at night!!! The dish turns out to be original, delicious, without mayonnaise, low-calorie and vitamin.
Course Dinner Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine Turkish Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine Turkish Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Chop the mushrooms coarsely and fry in oil over high heat, stirring constantly.
    Chop the mushrooms coarsely and fry in oil over high heat, stirring constantly.
  2. Boil and peel the carrots. Cut the onion into half rings, pour boiling water and leave for 15 minutes. Leaves bitterness. Then drain the water and pour in lemon juice and wine vinegar, you can use the usual 6% vinegar and leave to marinate.
    Boil and peel the carrots. Cut the onion into half rings, pour boiling water and leave for 15 minutes. Leaves bitterness. Then drain the water and pour in lemon juice and wine vinegar, you can use the usual 6% vinegar and leave to marinate.
  3. Cut the olives into slices. Cut the carrots into cubes.
    Cut the olives into slices. Cut the carrots into cubes.
  4. Drain the excess oil from the fried mushrooms, turning the pan on its side, then carefully spoon the mushrooms into a salad bowl.
    Drain the excess oil from the fried mushrooms, turning the pan on its side, then carefully spoon the mushrooms into a salad bowl.
  5. Put the carrots, olives and onions in a salad bowl. Squeeze the onion with your hands from excess liquid.
    Put the carrots, olives and onions in a salad bowl. Squeeze the onion with your hands from excess liquid.
  6. Prepare a dressing of grain mustard, oil and lemon juice. Stir and season the salad. Decorate with greenery.
    Prepare a dressing of grain mustard, oil and lemon juice. Stir and season the salad. Decorate with greenery.
  7. The salad turned out to be light, vitamin-rich, low in fat, sour from pickled onions. Carrots are not felt, they are marinated with onions and acquire a new taste!!
    The salad turned out to be light, vitamin-rich, low in fat, sour from pickled onions. Carrots are not felt, they are marinated with onions and acquire a new taste!!
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