Salad Vegetable Emerald Recipe
Green salad of vegetables and herbs with hot sauce. The salad turned out delicious with a side dish of potatoes, rice… Its elegant appearance will decorate the table during Lent.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
For Salad
For Dressing
Instructions
  1. Frozen peas are poured into a bowl, poured with hot water and immediately poured out. Broccoli is poured with hot water, brought to a boil and after three minutes the water is drained. Pour the peas into a large plate, level it. Arrange the broccoli peas around the edges of the plate.
  2. Cut the cucumber into rings and place it in the center of the plate between the cabbage roses.
  3. Peel the avocado and cut into small cubes. I put it in the center and filled it with gas. Dressing: grate garlic on a fine grater. Put mustard, pour butter, salt, pepper and mix well.
  4. The celery stalk is cut into cubes and poured into the center of the salad. Spread celery greens on it.
  5. I added parsley. For contrast, the decomposed sweet cherry tomatoes have an amber color. Sprinkle oil on top.
  6. The salad will appeal to all lovers of green peas, broccoli and greens. The spicy dressing gives the salad a special piquancy. During Lent, a salad will complement any dish of potatoes, rice … On incomplete days, a salad with meat is good.
0 0 votes
Article Rating
       

Related posts:

Salad “Emerald” Recipe Warm Potato Salad “Emerald” Recipe Emerald Puree Recipe Vegetable Salad with Kiwi Recipe Vegetable Salad “Winter vitamin boom” Recipe Fresh Vegetable Salad Recipe Vegetable Salad with Cheese Balls Recipe Vegetable Salad with Mozzarella Recipe Vegetable Salad Recipe Vegetable Salad with Spicy Dressing Recipe Vegetable Salad Recipe Salad with Celery and Radish Recipe