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Print Recipe
Salad "Portofino" Recipe
Were with her husband in an Italian coffee shop on the last holiday, he ordered a salad "Portofino", liked, asked to play at home and share with you that I am happy and perform. Is easy, fast, available (in my opinion) products, and the taste is very juicy, fresh and delicious.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Vegetables wash, clean. Cut the cucumber and Bulgarian red pepper into thin strips, and the red onion into thin half rings.
    Vegetables wash, clean. Cut the cucumber and Bulgarian red pepper into thin strips, and the red onion into thin half rings.
  2. Take marinated mushrooms.
    Take marinated mushrooms.
  3. Cut the mushrooms plates, put the rest of the vegetables.
    Cut the mushrooms plates, put the rest of the vegetables.
  4. For refueling mix olive oil, lemon juice and soy sauce.
    For refueling mix olive oil, lemon juice and soy sauce.
  5. Season the salad with dressing, give a little brew (10 minutes).
    Season the salad with dressing, give a little brew (10 minutes).
  6. On a plate put washed and dried lettuce, put on top of the salad, sprinkle with freshly ground pepper mixture.
    On a plate put washed and dried lettuce, put on top of the salad, sprinkle with freshly ground pepper mixture.
  7. On top of the vegetables lay sliced strips of salted trout (I had the sockeye salmon own Ambassador), sprinkle with grated on a coarse grater cheese. The salad is served when ready. Bon appetit!
    On top of the vegetables lay sliced strips of salted trout (I had the sockeye salmon own Ambassador), sprinkle with grated on a coarse grater cheese. The salad is served when ready.
Bon appetit!

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