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Print Recipe
Salad with Tangerines and Persimmons Recipe
Tangerines and persimmons are desirable without seeds. I took the smallest tangerines, without seeds, ripe, with which the skin is easily removed. Well, yogurt, of course, is natural, white, without any additives.
Cook Time 15 minutes
Servings
Cook Time 15 minutes
Servings
Instructions
  1. Peel the tangerines and divide them into slices.
    Peel the tangerines and divide them into slices.
  2. From the cheese, drain the brine, put the balls whole to the tangerines.
    From the cheese, drain the brine, put the balls whole to the tangerines.
  3. Cut the persimmon in half, release the flesh, cut into a cube, add to the tangerines and cheese.
    Cut the persimmon in half, release the flesh, cut into a cube, add to the tangerines and cheese.
  4. Onions cut into thin segments, blanch – to do this, pour boiling water and hold it for a couple of minutes.
    Onions cut into thin segments, blanch – to do this, pour boiling water and hold it for a couple of minutes.
  5. Then fold into a colander, rinse with cold water, add to the salad.
    Then fold into a colander, rinse with cold water, add to the salad.
  6. Season the salad with salt and pepper.
    Season the salad with salt and pepper.
  7. Remove the leaves from the mint sprigs (leave a Shamrock for decoration), chop them finely, and add them to the salad. Top the salad with the yoghurt, stir and serve.
    Remove the leaves from the mint sprigs (leave a Shamrock for decoration), chop them finely, and add them to the salad. Top the salad with the yoghurt, stir and serve.
  8. Ready.
    Ready.

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