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Print Recipe
Salad "November" Recipe
There are a lot of salads on the site, but they are all different, like leaf fall in autumn. Look at my version. On a Sunny day, this is the kind of leaf fall we admire.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Wash the tomato and cut it into slices. Spread out on a serving dish. Peel the pumpkin and grate it on a Korean grater. Scatter over the tomato.
    
Wash the tomato and cut it into slices. Spread out on a serving dish. Peel the pumpkin and grate it on a Korean grater. Scatter over the tomato.
  2. Wash the peppers and cut them into small strips. Lay out. Cut the onion into feathers and put it on a salad. ( If you will use sharper varieties of onions, you must first marinate it to remove the specific taste). Add the capers, berries of barberry.
    Wash the peppers and cut them into small strips. Lay out. Cut the onion into feathers and put it on a salad. ( If you will use sharper varieties of onions, you must first marinate it to remove the specific taste). Add the capers, berries of barberry.
  3. Mix the olive oil with the marinade sauce. Teriyaki from perfectly seasoned this salad, will give a piquant taste.
    Mix the olive oil with the marinade sauce. Teriyaki from perfectly seasoned this salad, will give a piquant taste.
  4. Salt the salad. Mix the oil with the marinade sauce thoroughly. And pour them over the salad.
    Salt the salad. Mix the oil with the marinade sauce thoroughly. And pour them over the salad.
  5. Garnish with parsley.
    Garnish with parsley.

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